Melt butter in large saucepan. Add sliced leeks and minced onion. Saute until tender but not brown. Add remaining ingredients, except whipping cream. Cook until potato is tender (about 40 mins). Put through a fine sieve or blender. Add more stock if required. Reheat to serve and stir in cream. Chill in serving dish or individual dishes. Sprinkle lightly with chopped parsley or chives. (4-6 servings)

Soak gelatin in cold water and dissolve over hot water; add to dressing. Fold in chicken, celery, olives and pimiento. Season to taste with salt and paprika. Place in a cold, wet, 1 pt mold or individual molds and chill until firm. Unmould on a bed of lettuce. Garnish with olives or radish roses. You can also substitute 1 cup flaked canned salmon for the chicken if desired.

Cover bottom of 8-inch square pan with a 1-inch layer of prepared fruit. Cream butter; add brown sugar gradually, creaming well. Add flour and spices and mix to a crumb consistency. Crumble topping over fruit and bake in a moderate oven (350°F) 40 to 45 mins or until fruit is cooked. Serve plain or with ice cream. (note: if canned fruit is used, drain thoroughly.)

Happy eating and happy summer!