Routine: Make Cherry Whip and put into refrigerator.

Prepare dressing for the veal birds; finish birds, and let them simmer. Cook cauliflower. Cut lettuce, place in refrigerator. Make cheese sauce for cauliflower.

Veal Birds

1 1/2 pounds veal steak 1 1/2 cups water flour

1 small can mushrooms 1/2 cup canned milk salt fat

Dressing For Veal Birds

1 1/2 cups bread crumbs

1 small grated onion

1 tablespoon melted butter

1 teaspoon salt 1/4 teaspoon pepper 1 beaten egg 1/2 cup hot milk or water

Add seasonings, egg and butter to crumbs, add milk last.

Take a one and one half pound veal steak, have it cut one quarter inch thick, and cut into pieces two by four inches. Lay a tablespoon of the dressing on each piece, and roll up, fastening with a toothpick. Dredge with flour and salt, and brown in hot fat. Add one and one half cups water and simmer for thirty minutes. Add mushrooms and milk. If gravy is too thin, thicken with flour.

Cauliflower With Cheese Sauce

1 head cauliflower

2 tablespoons butter

2 tablespoons flour 1 cup milk 1/4 cup grated cheese

Remove green leaves from cauliflower and place it, top downward, in a dish of cold, salted water to draw out any-possible insects. Cook in boiling salted water until tender. Drain and place in a serving dish. Pour cheese sauce over head and garnish with paprika.

Sauce

Melt butter, mix in flour, stir in milk and continue stirring until thick. Add cheese and stir until melted.

Cherry Whip

1 cup chopped canned cherries

1 tablespoon lemon juice

2 egg whites

1/4 cup powdered sugar 1 cup whipped cream lady fingers

Mix fruit and lemon juice together and chill. Beat egg whites stiff. Fold in sugar. Fold chilled fruit into egg mixture, then fold in whipped cream. Chill and serve with Lady Fingers.