• 36 large black cherries, pitted
• 2 tablespoons sugar
• 2 cups cherry brandy at least 84 proof
• 1 pint ice cream

Cook cherries and sugar over low flame till juice becomes thick. Remove from heat. Pour into serving dish. Add cherry brandy. Light and stir as flame burns. Pour over servings of ice cream. Serves 3.

Ingredients:

• 1 cup salted water
• 1 head cauliflower
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 hard-boiled eggs, chopped
• 2 tablespoons pimento, chopped
• 3/4 cup green onions, finely chopped
• 1/4 cup buttered crumbs
• 2 teaspoons cheese, grated

Bring salted water to a boil. Add whole cauliflower, cover, cook about 15 minutes, or until cauliflower is tender. Remove from pan. Cool.

Melt butter. Add flour, stir in milk. Cook until thick and smooth. Add salt, pepper, eggs, pimento, and green onions. Sim­mer 5 minutes.

Place cauliflower in greased baking dish or pan. Remove top, scoop out center. Fill center with sauce and replace top. Pour remaining sauce over cauliflower. Sprinkle with crumbs and cheese. Bake in 375 °F. oven for 30 minutes. Serves 4-5.

Ingredients:

• 1 cup rice, cooked and cold
• 1 tablespoon orange or lemon essense
• 1/6 teaspoon cinnamon
• 1 tablespoon butter
• 2 egg yolks
• 1 whole eggs, beaten
• Granulated sugar (for garnish)

Mash the cup of cold rice well. Put the mashed rice through a
sieve. Season with the orange or lemon essence, cinnamon, and
butter. Add the egg yolks. Form the rice into small boulettes or
balls. Roll balls in a beaten egg. Fry to a golden brown. Sprinkle
well with granulated sugar. Serve hot. Serves 4-6.

Ingredients:

• 1/2 cup cream cheese
• 1/3 cup sour cream
• 1/2 teaspoon curry powder
• 1 tablespoon capers
• 1 tablespoon chives, chopped
• Salt and Pepper to taste
• 1 cup crab meat

Combine cream cheese and sour cream thoroughly in mixing bowl. Add curry powder, capers, and chives. Season with salt and pepper to taste.

Shred or chop crab meat very finely.

Combine the cheese mixture and the crab meat. Blend them
well. Serve as a spread with toasted crackers. Yields 2 cups.