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A most tasty salad may be made at this season, using the large French chestnuts. Cook them until soft, and combine with celery and French dressing. Nothing in the salad line can be more pleasing. Apples may be added, making another form of Waldorf Salad.

Sirloin of Beef

For a small company dinner, try this way of cooking steak: Bone a steak that weighs two and a half pounds. With a small lard needle, lard the top of the beef lengthwise with thin strips of pork. Put two tablespoons of the pork trimmings in a baking pan, add a small carrot, an onion cut fine, a stalk of celery cut in bits, two sprigs of parsley, a bay leaf, half a clove of garlic crushed and two cloves. Lay the steak in this bed of vegetables, spread over it two tablespoons of fat and place in the oven to roast, turning and basting three times. Place the steak on the platter. Heat two tablespoons of thick cream with a fourth cup of grated horseradish. Have three bananas peeled and sliced lengthwise, dipped in flour and fried. Skim the fat from the baking pan, thicken with flour and brown; strain the gravy over the meat, spread the horseradish sauce over the meat, set the pieces of banana on the meat and serve at once.

Cranberry Surprise

This is a delicious ice to serve with turkey or fowl. Put a little ice cream in a sherbet cup and cover with a rich cranberry sauce.

Chestnut Cup

This is a most dainty and delicious frozen dish. Put a few preserved chestnuts in the bottom of a sherbet cup (these chestnuts are preserved in a thick lemon syrup), then add a spoonful of vanilla ice cream and garnish with a maraschino cherry or a preserved chestnut, or both.

Chocolate Temptation

Mold chocolate ice cream, and when ready to serve sprinkle with browned almonds; garnish with whipped cream sprinkled with blanched almonds.

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