ol 
Mix well and simmer for 10 minutes. Strain and reheat. Pour 
into a raw pumpkin shell or earthenware punch bowl and garnish 
with small apples. Serve steaming hot. Serves 8. 
Flerb Butter Spreads 
For canapés, small sandwiches, broiled meat or fish. To pre- 
pare any one of the following butters beat the ingredients into 4 
cup butter, creamed. 
Chives Butter—Use 1 tablespoon minced chives and 1 teaspoon 
lemon juice. 
Parsley Butter—Use 2 tablespoons minced parsley and 1 tea- 
spoon lemon juice. 

Watercress Butter—Use 2 tablespoons chopped watercress, 1 
teaspoon lemon juice, and a few drops Worcestershire sauce. 
Tarragon Butter—Use 2 tablespoons finely cut tarragon. 
Florse-radish Butter 


Use 2 tablespoons horse-radish. 
Fistt AND MEAT 
Lamb Fricassee with Dill 
2 tablespoons fat Salt and pepper 
VRE i. 
by cup sliced onion 
iw) 
cups water 
2 pounds shoulder lamb cut in 6 new potatoes 
two inch cubes 2 pounds cabbage 
1 teaspoon dill 6 small carrots 
— 
Fry onion to a light yellow color in fat in a deep saucepan. Add 
lamb, and brown on a 
— 
| sides. Season with salt and pepper to 
taste and add chopped dill with 2 cups boiling water. Simmer 
slowly for 1 hour. Add new potatoes and carrots. Cook 30 min- 
utes, then lay cabbage cut in 1 inch wedges on top of meat, cover 
closely and steam 25 minutes longer or until cabbage is tender. If 
water evaporates add enough extra from time to time to keep about 
2 cups in the pot. Serve on a large platter with lamb in the center 
and vegetables around it. Put a very small sprinkle of chopped 
dill on each potato. Thicken the sauce with 2 tablespoons flour 
and pour over fricassce. Serves 6. 
