Routine: Shell peas and cook. Prepare salad. Prepare potatoes. Make peach shortcake.

Tuna Fish Salad

1 small can tuna fish

2 hard cooked eggs, sliced

3 sweet pickles, chopped

1/2 cup finely cut celery

Salt

Mayonnaise

Flake coarsely the contents of can of tuna fish which has been drained. Add hard cooked eggs (save four slices for garnishing) pickles and celery. Mix with mayonnaise, salt to taste and place on lettuce leaves. Garnish with slices of egg and mayonnaise.

Lyonnaise Potatoes

2 cups diced boiled potatoes 2 tablespoons minced onion

2 tablespoons fat milk 1 tablespoon chopped parsley

Potatoes should be rather underdone in boiling to produce best results. Cook onion in fat until yellow. Add diced potatoes and cook until a light golden brown. Add just enough milk to cover. Let milk cook down, stirring all the while. Turn out on platter and sprinkle with parsley.

Creamed Peas

2 pounds of peas milk

1 tablespoon butter thickening

Shell peas. Drop them into just enough boiling salted water to cover. Cook until tender. Drain, add enough milk to nearly cover peas, add butter and thicken with a flour or cornstarch thickening.

Fresh Peach Shortcake

8 ripe peaches 1 cup whipped cream

Confectioners' sugar bakery sponge cake

Peel peaches, slice thinly and add enough sugar to sweeten. Place slice of cake on a plate, put generous heap of peaches and juice on cake and top with whipped cream. Peaches turn dark if allowed to stand so prepare them just before serving.