l>lltn IW Bf^Elizatietli © ALBERT R.. MANN LIBRAHY Cornell University Gift of Thomas Bass ^^^'. ~ :^ - - From Home Bakings, by Edna Evans San Francisco. 1912. '3ji924_090_14S-_Q29 Cornell University Library The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924090143029 ^s <"'' "- ■'"■' I 3^^^^^g> ^^ ^"^ '■■■^>""'r^ / ar SU'KDAY DINNERS .i.^SWii3-.4*ta- ^— Arranged on a unique plan, combining helpful suggestions for appetizing, well-balanced menus, with all the newest ideas and latest diseoveries in the preparation of tasty, wholesome cookery Wrillen and Compiled by MRS. ELIZABETH O. HILLER Founder and Principal of the Chicago Domestic Science School, and a noted writer and lecturer on culinary subjects Published by THEN. K. FAIR BANK COMPANY CHICAGO NEW YORK ST. LOUIS NEW ORLEANS MONTREAL tkjuvritihted 1913, by The M. £. Fairbauk Company And the passage of years shall not dim in the least The glory and joy of our Sabbath-day feast. — Eugene Field PRICE, $1.00 INTRODUCTION O the modern wide-awake, twentieth-century woman effi- ciency in household matters is quite as much a problem 1 as efficiency in business is to the captains of industry. How to make pure food, better food and to economize on the cost of same is just now taxing the attention and ingenuity of domestic science teachers and food experts generally. The average housewife is intensely interested in the result of these findings, and must keep in touch with them to keep up with the times and run her home in an intelligent and economical as well as healthful routine. The eternal feminine question is, "What shall we have for dinner to-day? " It is not always the easiest thing in the world to think of a seasonable menu, nor to determine just the right combination that will furnish a meal appetizing and well-balanced in food values. Furthermore, both the expense and the afnount of work entailed in preparation must be considered. This Cook Book is especially designed to meet just that pressing daily need of the housewife. It presents for her guidance a menu for every Simday dinner in the year; It suggests dishes which are season- able as well as practical; it tells in a simple, intelligent manner just how these dishes can be made in the most wholesome and econom- ical form; and the recipes have all been especially made for this book and tested by that eminent expert, Mrs. Elizabeth O. Hiller. The title of "52 Sunday Diimers" has been given the book be- cause Simday dinners as a rule are a little more elaborate than the other dinners of the week, but from these menus may be gleaned helpful hints for daily use. While climatic conditions differ somewhat in various sections of the country, we have tried to approximate the general average, so that the suggestions might be as valuable to the housewife in New England as to the housewife in the "West or South, or vice versa. Simplicity, economy and wholesomeness have been given pre- ferred attention in the preparation of these recipes, many of which are here presented for the first time. In the interest of health and economy a number of the recipes suggest the use of Cottolene— a frying and shortening medium of unquestioned purity — ^in place of butter or lard. Cottolene is a vegetable shortening, pure in source and manufactured amid cleanly favorable surroundings. It is no new, untried experiment, having been used by domestic science experts and thousands of housewives for nearly twenty years; to them Cottolene for shortening and frying is "egual to butter at half the price, better and more healthful than lard — and more economical than either." We, therefore, offer no apologies for the small proportion of recipes specifying the use of Cottolene, and suggest that a trial will convince any housewife that Cottolene makes better food than either butter or lard, and is prefer- able from the standpoints of efficiency, economy and healthfulness. We commend this book to your critical inspection and test, believ- ing you will find it convenient, helpful, unique and pointing the way to better and more economical living. THE N. K. FAIRBANK COMPANY. 4 > $2 Sunday Dinners s For All Shortening and Frying Use COTTOLENE HEARS ago nothing but butter or lard were used for shorten- ing and frying; to-day the visible supply of these two prod- ucts is insufficient to supply the demand, taking into con- I sideration the amount of butter required for table use. Furthermore, as the demand increased it outgrew the supply of butter and lard, with the result that prices were materially advanced; and, incidentally, the quality has been lowered. Naturally, under such conditions scores of substitutes have been offered as shortening and frying mediums-^-s6me meritorious, but mostly inferior. Cottolene is not offered the housewife as a cheap imitation of either butter or lard, but as a vegetable product which is superior to either for cooking purposes. Because it happens to be about half the price of butter, or less, is but an additional reason, from a purely economical standpoint, for its use. The main argument for the use of Cottolene is the purity of its ingredients and the wholesomeness of the food prepared with it. There isn't an ounce of hog fat in Cottolene, and from cotton- field to kitchen human hands never touch the product. It is pure and absolutely free from taint or contamination from source to consumer. Packed in our patent, air-tight tin pails, Cottolene reaches you as fresh as the day it was made. Lard and Ijutter are sold in bulk, and do not have this protection. Cottolene is always uniform in quality, and because of its freedom from moisture it goes one-third farther than butter or lard, both of which contain about 20% of water. It is much more economical than lard; about 50% more so than butter. Cottolene contains no salt, and is richer in shortening properities than either butter or lard. Two-thirds of a pound of Cottolene will give better results than a pound of either butter or lard. Because Cottolene is made from sweet and pure oils, refined by our own special process, it makes food more digestible. Its use in- sures light, flaky pie-crust; it makes deliciously crisp, tender dough- nuts; for cake-making it creams up beautifully and gives results equal to the best cooking butter; muffins, fritters, shortcake and all other pastry are best when made with Cottolene; it makes food light and rich, but never greasy. Cottolene heats to a higher temperature than butter or lard, and cooks so quickly the fat has no chance to soak in. You can fry fish in Cottolene and use the remaining fat for fry- ing potatoes or other food. The odor of fish will not be imparted to the other food fried in the fat. Cottolene is just as pure and healthful as olive oil, and is unqualifiedly recommended by leading physicians, domestic science authorities and. culinary experts as wholesome, digestible and economical. The use of Cottolene in your frying and shortening will both save you money and give you better results. 52 Sunday Dinners HOW TO USE COTTOLENE The General Care of Cottolene Exercise the same care and judgment with Cottolene as you would with butter, lard or olive oil; keep it in a moderately cool place when not in use, just as you would butter — ^so that its best qualities may be preserved. Moreover, just because you occasionally buy strong butter or rancid lard which yoiir grocer has kept in too warm a place, you do not denounce all butter or lard and give up their use; neither would it be fair to condemn Cottolene simply because your grocer may not have kept it properly. No fat will keep sweet indefinitely without proper care. The Use of Cottolene for Shortening Of course, the recipes in this book indicate the exact amount of Cottolene to be used. In your other recipes, however, a general, and important, rule for the use of Cottolene is: Use one-third less Cottolene than the amount of butter or lard given in your recipe. For cake-baking, cream the Cottolene as you would butter, adding a little salt ; Cottolene contains no salt. For other pastry handle exactly the same as directed for either butter or lard, using one- tblrd less. The Use of Cottolene in Frying In satdSihg, browning or "shallow frying" (as it is sometimes called) use only enough Cottolene to grease the pan. The Cottolene should be put into the pan while cold and, after the bottom of the pan is once covered with the melted Cottolene, more can be added as desired. Add more fat when you turn the food. Cottolene can be heated to a much higher temperature without burmng than either butter or lard, but — ^unless allowed to heat gradu- 52 Sunday Dinners ally — ^the Cottolene may burn and throw out an odor, just as would any other cooking-fat. For deep frying, have Cottolene at least deep enough to cover, or float, the article lt)eing fried, heating slowly. , For uncooked mixtures, such as doughnuts, fritters, etc., test with one-inch cubes of stale bread. The cubes of bread should brown a golden brown in one minute; or test with a bit of dough, which should rise at once to the top with some sputtering. Make this test always, — ^never trust your eye. The fat should be kept at an even temperature. For cooked mixtures, such as croquettes, fish balls, etc., the cube of bread should brown a golden brown in 40 seconds. Uncooked fish and meat are better when covered with bread crumbs, to keep the crisp crust desired in frying food (see note on Egging and Crumbing under Culinary Hints, Page 12). The fat should be hot at first, that it may not penetrate; then reduce the heat, that the food may cook till done, without burning. Crumbed food is usually arranged in a croquette basket before placing it in the hot fat. This prevents the food from moving about, which sometimes causes the crust to loosen from the food, allowing it to absorb the fat. Never let the fat heat to smoking point, for then it is burning hot, and the food will burn on the outside while the inside remains raw and uncooked. Cook only three or four pieces at once, for more will chill the fat and prevent perfect frying. After the food has been cooked by this frying method it should be carefully removed at once from the fat and drained on brown paper. Care of Cottolene After Frying After the frying is done, the fat should be allowed to stand in a cool place to permit any sediment to settle. When cool, pour the fat carefully through a double fold of cheesecloth, or through a fine strainer. It is then ready for use. Cottolene does not retain the taste or odor from any article whatever that may be fried in it, and it may be used over and over again. You may from time to time, add fresh Cottolene to it as your quantity diminishes, but the frying qualities of the Cotto- lene are not pflfected by the shrinkage of the fat. $2 Sunday Dinners What Noted Cooking Experts Tliink ot Cottolene. D HE high regard in which Cottolene is held by all those who have made a careful study of food preparation and food values is conclusively shown by the following testimonials received from famous authorities on Domestic Science : Mrs. Sarah Tyson Rorer Principal Philadelphia Cooking School and Culinary Editor "The Ladies' Home Journal." " / tise Cottolene in every and all the ways that one would use lard, also in the preparaium of sweet cakes. I consider it an important frying medium and a much more healthful prod- uct than lard." Marion Harland Author of the famous "Marion Hariand Cook Book." "Many years ago I discontinued the use of lard in my kitchen and substituted for it — as an experiment — Cottolene, then comparatively a new product. Since my first trial of it I can truly say that it has given complete satisfaction, whether it is used alone, as ' shorten- ing,' or in combination with butter in pastry, biscuit, etc., or in frying. I honestly believe it to be the very best thing of its kind ever offered to the American housekeeper." Mrs. Janet M. Hill Editor "Boston Cooking School Magazine." "For several years I have used Cottolene in my own kitchen and find it very satisfactory. I am glad to commend it." Miss Jennie Underwood Superintendent The New York Cooking School. " Wt have used Cottolene for some time in our dasses here and are more than pleased with the results, all agreeing that it is a very valuable article. As a shortening agent in pastry, biscuit, etc., it has proved all that you claim for it, and as a frying agent it is entirely satisfactory." Miss Mary Arline Zurhorst Principal National School Domestic Arts and Science, Washington, D. C. "Not only have we found Cottolene invaluable as a frying agent, no matter how delicate the composition of the article to be cooked, but also as a substitute for the shortening in pas- tries arid sweets it has no equal." These are but a few. Other well known authorities who have tested Cottolene and recommend its use are: Mrs. F. A. Benson Mrs. Emma P. Ewing and Mrs. Christine Terhune Herrick 52 Sunday Dinners Eminent Physicians Endorse the Wholesomeness of Cottolene ^vg INE-TENTHS of all human ailments are due primarily to 1^1 indigestion or are aggravated because of it. The chief I^J caiise of indigestion is food prepared with lard. The fol- ' lowing are but brief extracts from letters received, showing the high esteem in which Cottolene is regarded as a cooking medium by physicians ranking among the highest in the profession. _ J, Hobart Egbert, A. M., M. D., Ph. D. From an article in the "Medical Summary." entitled, "Available Pacts for Consump- tives and Others with Wasting Diseases." "Ill cooking food, we vmuld recommend the preparation known aa 'Cottolene,' a whole- some combination of fresh beef suet and purest cottonseed oil. This preparation is both economical and convenient, free from aduUeration and impurities, and dietetic experiments conclusively show that incorporated in food it yields to the body available nourishment." R. Ogden Doremus, M. D., LL. D. Professor of Chemistry, Toxicology and Medical Jurisprudence, Bellevue Hospital Medical College, New York. " As a substitute for lard, which is its purpose, Cottolene possesses all the desirable qvulities of lard vnthout having the objectionable features inherent in all products obtained from swine." Dr. James Page Emery From an ?irticle in the "American Housekeeper" entitled "The Most Healthful of All Cooking Fats." "Cottolene, being essentially a vegetable product, forms the most healthful and nutritious cooking medium known to the food experts and medical profession." Wm. Jago, F. I. C, F. C. S. That eminent chemist, William Jago, than whom there is no higher authority on cook- ing fats, reports as follows from Brighton, England: "I find Cottolene to consist practically of 100 per cent pure fat, the following being the actual results obtained by analysis: Percentage of Pure Fat, 99.982. I found the 'short- ening ' efect of 12 ozs. of Cottolene practically equal to that of 1 lb. best butter. For hygienic reasons, Cottolene muy be used vnth safety as a perfectly harmless and innocuous substitute for other fats employed for dietetic purposes." Other eminent physicians who have endorsed and recoilimended Cottolene are: Henry Seffmann, M. D., Professor of Chemistry, Woman's Medical College of Pennsylvania, Philadelphia; Prof. Jesse P. Battershall, Ph. S., F. C. S., Chemist U. S. Laboratory, New York; Dr. Allen McLane Hamilton, New York, N. Y.; Dr. Edw. Smith, Analyst New York State Board of Health. 10 ^2 Sunday Dinners HOW TO MEASURE NE cup, or one tablespoon, or one teaspoon, means a full measure — all it will hold of liquid, and even with the rim, or edge, of dry material. All measurements in this book are ' level unless otherwise stated, and the quantities indicated are designed for a family of six persons. Stir up all packed materials, like mustard in its box, and sift flour before measuring. Fill cup without shaking down, and dip spoon in material, taking up a heaped measure, then with a knife scrape off toward the tip till you have level measure. Pack butter or Cottolene in cup so there will be no air spaces. A scant cup means one-eighth less and a heaped cup about one-eighth more than a level cup. Divide a level spoon lengthwise for a half measure, and a half spoon crosswise for quarters or eighths. A pinch means about one-eighth, so does a saltspoon; less means a dash or a few grains. A rounded tablespoon means filled above the rim as much as the spoon hollow below, and equals two of level measure. It also equals one ounce in weight, and two rounded tablespoons if put together would heap a tablespoon about as high as would an egg, giving us the old-time measure of "butter size of an egg," or two ounces, or one-fourth the cup. Except in delicate cake, or where it is creamed with sugar, and in pastry — where it should be chilled to make a flaky crust, Cot- tolene or butter may be most quickly and economically measur,ed after it is melted. Keep a small supply in a granite cup, and when needed, stand the cup in hot water, and when melted, pour the amount desired into the spoon or cup. For all kinds of breakfast cakes, it is especially helpful to measure it in this way. Soda, baking powder, spices, etc., are generally measured with a teaspoon, level measure, for this gives the proportional amount needed for the cup measure of other materials. STANDARD TABLE OF WEIGHTS AND MEASURES (AH measurements are made level) Liquids 60 drops =1 teaspoon 2 gilla =1 cup 3 teaspoons =1 tabWapoon 2 oups = 1 pint 1 tablespoon = ^ ounce 2 cups milk or water. . . = 1 pound 4 tablespoons = H cup or H gill Solids 2 tablespoons flour =1 ounce 2H cups powdered sugar =1 pound' 4 cups flour =1 pound or 2 solid cups chopped meat =1 pound , , , 1 quart 2 tablespoons butter (solid and 2 solid level cups of butter or level) = 1 ounce Cottolene =1 pound 4 tablespoons butter (solid and }i solid level cup butter = M pound level) = JjJ cup 2 tablespoons granulated sugar = 1 ounce 4 tablespoons coffee = 1 ounce 2 oups granulated sugar =1 pound 9 large eggs = X poimd 52 Sunday Dinners 11 Time Tables for Cooking Baking Bread, Cakes and Puddings Loaf bread 40 to 60 m. Rolls, Biscuit 10 to 20 m. Graham gems 30 m. Gingerbread 20 to 30 m. Sponge-cake 45 to 60 m. Plain cake 30 to 40 m. Fruit cake 2 to 3 hrs. Cookies 10 to 15 m. Bread pudding 1 hr. Rice and Tapioca 1 hi. Indian pudding 2 to 3 hrs. Plum pudding 2 to 3 hrs. Custards 15 to 20 m. Steamed brown-bread 3 hrs. Steamed puddings 1 to 3 hrs. Pie-crust about 30 m. Potatoes 30 to 45 m. Baked beans 6 to 8 hrs. Braised meat 3 to 4 hrs. Scalloped dishes 15 to 20 m. Baking Meats Beef, sirloin, rare, per lb 8 to 10 m. Beef, sirloin, well done, per lb . 12 to 15 m. Beef, rolled rib or rump, per lb , . 12 to 15 m. Beef, long or short fillet 20 to 30 m. Mutton, rare, per lb 10 m. Mutton, well done, per lb 15 m. Lamb, well done, per lb 15 m. Veal, well done, per lb 20 m. Pork, well done, per lb 30 m. Turkey, 10 lbs. wt 3 hrs. Chickens, 3 to 4 lbs. wt 1 to Iji hrs. Goose, 8 lbs airs. Tame duck 40 to 60 m. Game diick 30 to 40 m. Grouse, Pigeons 30 m. SmaU birds 15 to 20 m. Venison, per lb 15 m. Pish, 6 to 8 lbs.; long, thin fish Ihr. Ksh, 4 to 6 lbs.; thick Halibut 1 hr Fish, smaU , 20 to 30 m. Freezing Ice Cream SO m. Boiling Coffee 3 to 5 m. Tea, steep without boiling ... 5 m. Commeal 3 hrs. Hominy, fine 1 hr. Oatmeal, rolled 30 m. Oatmeal coarse, steamed .... 3 hrs. Rice, steamed 45 to 60 m. Rice, boiled 15 to 20 m. Wheat Granules 20 to 30 m. Eggs, soft boiled 3 to 6 m. Eggs, hard boiled 15 to 20 m. Ksh, long, whole, per lb 6 to 10 m. Fish, cubical, per lb 15 m. Clams, Oysters 3 to 5 m. Beef, corned and k la mode . . 3 to 5 hrs. Soup stock 3 to 6 hrs. Veal, Mutton 2 to 3 hrs. Tongue 3 to 4 hrs. Potted pigeons 2 hrs. Ham 5 hrs. Sweetbreads 20 to 30 m. Sweet com 5 to 8 m. Asparagus, Tomatoes, Peas . . 15 to 20 m. Macaroni, Potatoes, Spinach, Squash, Celery, Cauliflower, Greens 20 to 30 m. Cabbage, Beets, young 30 to 45 m. Parsnips, Turnips 30 to 45 m. Carrots, Onions, Salsify 30 to 60 m. Beans, String and Shelled 1 to 2 hrs. Puddings, 1 quart, steamed. . 3 hrs. Puddings, small 1 hr. Frying Croquettes, Fish Balls 1 m. Doughnuts, Fritters 3 to 5 m. Bacon, Small Fish, Potatoes. 2 to 5 m. Breaded Chops and Fish 5 to 8 m. Broiling Steak, one inch thick 4 m. Steak, one and a half inch thick 6 m. Small, thin fish 5 to 8 m. Thick fish 12 to 15 m. Chops broiled in paper 8 to 10 m. Chickens 20 "i- Liver, Tripe, Bacon 3 to 8 m 12 ^2 Sunday Dinners HELPFUL CULINARY HINTS On Methods of Cooking Water boiling slowly has the same temperature as when boiling rapidly, and will do just the same amount of w6rk;'there is, therefore, no object in wasting fuel to keep water boiling violently. Stewing is the most economical method of cooking the cheaper and tougher cuts of meats, fowl, etc. This method consists in cooking the food a long time in sufficient water to cover it — at a temperature slightly below the boiling point. Braising. In this method of cooking, drippings or fat salt pork are melted or tried out in the kettle and a bed of mixed vegetables, fine herbs and seasoning placed therein. The article being cooked is placed on this bed of vegetables, moisture is added and the meat cooked until tender at a low temperature. The last halt hour of cooking the cover is removed, so that the meat may brown richly. In broiling and grilling, the object is first to sear the surface over as quickly as possible, to retain the rich juices, then turn constantly until the food is richly browned. Pan-broiling is cooking the article in a greased, hissing-hot, cast-iron skillet, turning often and drawing oS the fat as it dries out. SavUing is practically the same as pan-broiling, except that the fat is allowed to remain in the skillet. The article is cooked in a small amount of fat, browning the food on one side and then turning and browning on the other side. Frying. While this term is sometimes used in the sense of sauteing it usually con- sists of cooking by means of immersion iq deep, hot fat. . When frying meats or fish it is best to keep them in a warm room a short time before cooking, then wipe dry as possible. As soon as the food has finished frying, it should be carefully removed from the fat and drained on brown paper. Egging and Crumbing Food Use for this dry bread crumbs, grated and sifted, crackers rolled and sifted, or soft stale bread broken in pieces and gently rubbed through croquette basket; the eggs should be broken into a shallow plate and slightly beaten with a fork to mix the white thoroughly. Dilute the eggs in the proportion of two tablespoons cold milk or water to every egg. The crumbs should be dusted"on the board; the food to be fried should be lighdy crumbed all over, then dipped into egg so as to cover the article entirely, then rolled again in bread crumbs. Sometimes, as in cooking fish, flour is used for die first coating in place of the crumbs, the article being then dipped into the egg mixture, then with crumbs and then fried. Larding Consists of introducing small strips of fat, salt pork or bacon through uncooked meat. To lard, introduce one end of the lardoon (the small strip of fat) into a larding needle and with the pointed end take up a stitch one-half inch deep and one-half inch wide. Draw the needle through carefully so that the ends of the lardoon may project evenly over the surface of the meat. Oftentimes, however, thin slices of fat, salt pork or bacon are placed over the meat as a substitute for larding, although it does not give quite the same delicious flavor or look so attractive. Marinating Consistsofaddingapickle, composed of vinegar and oil, to the ingredients of some combination used in salad making. Cleaning Cooking Utensils For washing dishes and cleaning pots and pans use a solution made by dissolving a teaspoonful or so of Gold Dust Washing Powder in a dish-pan full of water. If the cooking utensils have become charred or stained in cooking, sprinkle some Polly Prim Cleaner on a damp cloth and rub utensil thoroughly. After scouring, rinse the article well in hot water, and wipe dry. Use Polly Prim Cleaner also, for cleaning cutlery and for keeping the refrigerator clean and sweet. ^ o^/^tTo^rpj \y Hail! hail! the New Year, ring the bells Till music echoes o 'er the dells, Play merry tunes, sing merry songs. For joy to this New Year belongs. — Raymond. V/, * % > if f 14 52 Sunday Dinners ^r^w,. EDITOR'S NOTE: This menu — the first of the year — has been prepared rather more elaborately than the customary Sunday menus, viith the thought that it might serve also as sugges- tion for a New Year's Dinner. (YKlenu Oysters on the Half Shell Mangoes Salted Nuts Olives Consomme Duchess — Imperial Sticks Crab Meat in Timbalb Cases "Green" Goose Roasted — Potato and Nut Stuffing Chantillt Apple Sauce Onions au Gratin Endive, Celebt and Green Pepper Salad Vanilla Ice Cream — Chocolate Sauce Cocoanut Cubes — Chocolate Nut Cake Fruit Raisins Nuts RpQUEFORT Cheese — Water Biscuit Cafe Noir A 1. OYSTERS ON THE HALF SHELL 3 dozen oysters. Salt, pepper, Tobasco, horse> 2 lemons cut in quarters. radish and Tomato catsup. Process: If possible, have the little Blue Points. Open, loosen, and leave them on the lower shell. Fill soup plates with shaved ice and arrange shell on ice having the small end of shells point toward center of the plate. Wash lemons, cut in quarters, remove seeds and serve one-quarter in center of each plate. Garnish with sprays of parsley arranged between the shells. Pass remaining ingredients on a small silver tray, or a cocktail dressing may be made and served in a small glass dish and passed to each guest. iZTunday S^ Suitday Dinners is CONSOMMi: DUCHESS Consomme served with a meringue, prepared as follows: Beat the whites of eggs very stifiE and drop by heaping tablespoonsful into milk heated to the scalding point in a shallow vessel (a dripping pan is the best), using care that milk does not scorch. Turn each spoon- ful, allowing it to cook, until it sets. Place one of these individual meringues on the top of each service of consomme, and sprinkle with finely chopped parsley. Serve with Imperial Sticks. IMPERIAL STICKS Cut stale bread in one-third inch slices, remove the crusts. Spread thinly with butter. Cut slices in one-third inch strips, put on a tin sheet and bake until a delicate brown in a hot oven. Pile "log cabin" fashion on a plate covered with a doily, or serve two sticks on plate by the side of cup in which soup is served. CRAB MEAT IN TIMBALE CASES 8 Timbale cases. 1 tablespoon onion finely chopped. 2 cups crab meat. Salt, pepper, paprika. 3 tablespoons butter. Few grains each cayenne, mustard 3 tablespoons flour. and nutmeg. Yolks 2 eggs. 2 cups hot thin cream. Pbocess: Melt butter in a sauce pan, add onion and cook five minutes without browning, stirring constantly. Add flour and stir until well blended. Add hot cream gradually, continue stirring, add seasoning to taste. Remove from range and add egg yolks slightly beaten. Reheat crab meat in sauce (over hot water). Serve in Swedish Timbales. SWEDISH TIMBALES 1 cup flour. 1 egg. ' y^ teaspoon salt. ^ cup milk. 1 teaspoon sugar. 1 tablespoon olive oil. Process: Mix and sift flour, salt and sugar, add milk slowly, stirring constantly, add well beaten egg and olive oil. Mixture should be very smooth, strain and let stand over night. Heat a 16 ^2 Sunday Dinners First Sunday timbale iron in hot Cottqlene, drain and dip iron into batter, (having batter in a small pitcher), place in hot Cottolene and fry until crisp and delicately browned. Remove from iron and invert on brown paper. These dainty cases are for all kinds of creamed mixtures. They are used instead of patty shells or croustades. ROAST GOOSE PREPARING THE GOOSE FOR THE OVEN Singe, and remove all pin feathers. Before drawing the bird give it a thorough scrubbing with a brush, in a warm Fairy soap solution. This is very necessary for it cleans off all dirt that becomes mixed with the oily secretions, and opens and cleanses the pores that the oil may be more readily extracted. Draw and remove every- thing that can be taken out, then rinse thoroughly and wipe inside and out, with a clean crash towel; sprinkle the inside lightly with salt, pepper, and powdered sage. (The latter may be omitted.) Stuff with the following mixture and truss as turkey. POTATO AND NUT STUFFING (For Roast Goose or Duck) 4 cups hot mashed potatoes. }/2 teaspoon paprika. 2H tablespoons jSnely chopped Ij^ teaspoon salt. onion or chives. J^ cup cream. 1 cup English Walnut meats 2 tablespoons butter, chopped moderately. Yolks of 2 eggs. 1 teaspoon sweet herbs if the flavor is desired. Process: Mix the ingredients in the order given and fill the body of the goose. ROASTING THE BIRD After trussing, place the goose on a rack in a dripping pan, sprinkle with salt, cover the breast with thin slices of fat salt pork, and place in the oven. Cook three-quarters of an hour, basting often with the fat in the pan. Then remove pan from oven and drain off all the fat. Remove the slices of pork and sprinkle again with salt and dredge with flour and return to oven. When the flour is delicately browned, add one cup of boiling water and baste often; ilZ'sunday S^ SuTtday Dinners 17 add more water when necessary. Sprinkle lightly with salt and again dredge with flour. Cook until tender, from one and one-half to three hours, according to the age of the bird. If you have a very young ^oose it is infinitely better to steam or braise it until tender, then dredge it with salt and flour and brown it richly in the oven. Serve on a bed of cress, garnish with Baked Snow or Jonathan apples. CHANTILLY APPLE SAUCE (WITH HORSERADISH) Pare, core and cut in quarters, five medium-sized Greenings. Cook with very Uttle water; when quite dry, rub through a fine puree strainer. To the pulp add one-half cup granulated sugar, five tablespoons grated horseradish, then fold in an equal quantity of whipped cream. Serve at once with roast goose, ducks or goslings. ONIONS AU X^RATIN Cook one quart of uniform-sized, silver-skinned onions in boiling salted water. When quite tender, drain and turn into a baking dish; cover with Cream Sauce (see Page 15 1), sprinkle the top with fine buttered cracker crumbs and finish cooking. Brown crumbs deUcately. ENDIVE, CELERY AND GREEN PEPPER SALAD Select crisp, well-bleached heads of endive, separate the leaves, keeping the green leaves separate from the bleached; wash and dry. Dispose the leaves on individual plates of ample size. Arrange the green leaves first, then the bleached leaves until a nest has been formed; fill the centers with the hearts of celery cut in one-half inch pieces. Cut a slice from the stem end of crisp red and green peppers, remove the seeds and veins and cut in the thinnest shreds possible, using the shears. Strew these shreds over each portion and, just before serving, marinate each with French Dressing. VANILLA ICE CREAM 5^ cup sugar. 1 quart cream. 3^ cup water. \y% tablespoons vanilla. 18 5^ Sunday Dinners Fi"rsu«day Pbocess : Make a syrup by boiling sugar and water three minutes. Cool slightly and add to cream, add vanilla and freeze in the usual way. Pack in a brick-shape mold. Bury in salt and ice, let stand several hours. Remove from mold to serving platter and pour around each portion Hot Chocolate Sauce. HOT CHOCOLATE SAUCE Melt two squares chocolate in a sauce-pan, add one cup sugar, one tablespoon butter and two-thirds cup boiling water. Simmer fifteen minutes. Cool slightly and add three-fourths teaspoon vanilla. COCOANUT CUBES Use recipe for Bride's Cake (see recipe on Page 175). Bake in a sheet. When cool cut in two-inch cubes and cover each cube with Boiled Frosting; sprinkle thickly with fresh grated cocoanut. CHOCOLATE NUT CAKE l/i cup Cottolene. 4 teaspoons baking powder. 2 cups sugar. 34 teaspoon salt. 4 eggs. 2 squares chocolate melted. 1 cup milk. % cup English walnut meats broken 2J^ cups flour. in pieces. J^ teaspoon vanilla. Pbocess: Cream Cottolene, add gradually one cup sugar, stirring constantly. Beat egg yolks thick and light, add gradually remain- ing cup of sugar; combine mixtures. Add melted chocolate. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add nut meats and vanilla, then cut and fold in the whites of eggs beaten stiff. Turn into a. well-greased tube pan and bake forty-five minutes in a moderate oven. Cool and spread with boiled frosting. JTcZ'suniay $2 Suitduy Dinmrs 19 QUenu Consomm6 with Egg Balls Celekt Olives Bkeaded Sea Bass — Sauce Tartare Norwegian Potatoes Stewed Tobiatoes Cabbage Relish Lemon Pie Cheese Cafe Noir 4 V CONSOMMfi WITH EGG BALLS To six cups of hot Consomme add egg balls, serving three or four in each portion. EGG BALLS I hard cooked egg. Few drops onion juice. y^ teaspoon salt. 1 teaspoon thick cream. Few grains pepper. J^ teaspoon finely chopped parsley. Process: Mash yolk, rub through a sieve, add finely cnopped white, seasonings, parsley and cream. Moisten with some of -the yolk of a raw egg until of the consistency to handle. Shape with the hands in tiny balls and poach two minutes in boiling water or a little consomme. Remove with skimmer. Serve at once. BREADED SEA BASS Remove the skin from a sea bass, bone and cut fillets in pieces for serving. Rub over with the cut side of a lemon, sprinkle with salt, pepper, dredge with flour. Dip in egg (diluted with two tablespoons cold water) then in fine cracker crumbs; repeat. Place in croquette basket and fry in deep, hot Cottolene. Drain, arrange on hot serving platter. Garnish with Norwegian Potatoes, parsley and slices of lemon. Serve Sauce Tartare in a sauce boat. (For recipe for Sauce Tartare see page 84.) 20 ^2 Sunday Dinners it^sunday NORWEGIAN POTATOES Wash, scrub and pare six medium size potatoes. Cook in boiling salted water until tender. Drain, pass through ricer. Add six anchovies drained from the oil in bottle and cut in one-fourth inch pieces, one-half teaspoon finely chopped parsley, one-half teaspoon French mustard, salt if necessary, one-eighth teaspoon pepper, a few grains nutmeg, two tablespoons butter, and yolks two eggs slightly beaten. Beat thoroughly, place on range and cook slowly three minutes, stirring constantly. Remove from range, spread mixture on plate to cool, then mold like small eggs. Roll in crumbs, egg and crumbs. Arrange in croquette basket and fry a golden brown in deep, hot Cottolene. STEWED TOMATOES To one can of hot tomatoes add two-thirds cup toasted bread crumbs. Season with salt, few drops Tobasco sauce, two table- spoons sugar, and one-fourth cup butter. Heat to boiling point and turn into hot serving dish. CABBAGE RELISH Chop crisp, white cabbage very fine (there should be two cups). Chop one green pepper and one medium-sized Bermuda onion the same. Mix well and season with one teaspoon, salt, one-eighth teaspoon black pepper, one teaspoon celery seed and three table- spoons sugar. Dilute one-fourth cup vinegar with two tablespoons cold water; add to relish. Chill and serve in crisp lettuce leaves. LEMON PIE ^ cup sugar. 2 egg yolks slightly beaten. 1 cup boiling water. 4 tablespoons lemon juice. 2 tablespoons cornstarch. Grated rind one lemon. 2 tablespoons flour. 1 teaspoon butter. Few grains salt. Process: Mix sugar, cornstarch, flour and salt, add boiling water gradually, stirring constantly. Cook over hot water until mixture thickens; continue stirring. Add lemon juice, rind, butter, s^^'sunday 5^ Sufiduy Dififiers 21 and egg yolks. line a pie pan with Rich Paste, wet edges, and lay around a rim of pastry one inch wide; flute edge. Cool mixture and turn in lined pan. Bake in a moderate oven until crust is well browned. Remove from oven, cool slightly, spread with meringue, return to oven to bake and brown meringue. MERINGUE Whites 2 eggs. 34 teaspoon lemon or orange 2 tablespoons powdered sugar. extract. Process: Beat whites until stiff and dry; add sugar by the tea- spoonful; continue beating. Add flavoring, drop by drop. Spread unevenly over pie and bake fifteen minutes in a slow oven; brown the last five minutes of baking. CAFfi NOIR (AFTER-DINNER COFFEE) To prepare after-dinner coffee, use twice the quantity of coffee or half the quantity of water, given in recipe for Boiled Coffee (see Page 30). This coffee may be prepared in the Percolator, following the directions given in the foregoing. Milk or cream is not served with black coffee. Serve in hot after-dinner coffee cups, with or without cut loaf sugar. 22 ^2 Sunday Dinners S°5««Aiy QVlenu Noodle Soup Boiled Beef — Hobsekadish Sauce Baked Potatoes Macaroni with Tomato Sauce Chiffonade Salad Steamed Cottage Pudding Banana Sauce Coffee Tea NOODLE SOUP 2 quarts Chicken Consomme. 1 teaspoon finely chopped parsley. 1 recipe noodles cut very fine (see below). Process: Cook fowl same as for Boiled Fowl (do not tie in cheese cloth). Draia fowl from stock, and strain. When cold, remove fat, and clear. Reheat, add noodles, and simmer twenty minutes. Sprinkle with parsley and serve very hot. NOODLES 1 egg. Flour. ]/2 teaspoon salt. Few grains nutmeg. Process: Beat egg sKghtly, add seasonings, add flour enough to make a stiff dough. Knead on a floured board until smooth and elastic. Roll out on a sheet as thin as paper, cover and let stand for half an hour. Roll loosely and cut the desired width, either in threads or ribbons, unroll and scatter over board; let lay half an hour. Cook in boiling, salted water flfteen minutes, drain and add to soup. Noodles may be cooked in Consomme twenty minutes but the soup will not be as clear as when noodles are cooked previously. ThMlunday 5^ Sufiday Dinners 23 BOILED BEEF Have five pounds of beef, cut from the face of the rump. Wipe meat, sprinkle with salt, pepper, and dredge with flour. Brown richly in an iron skillet in some of- its own fat tried out, turning often. Remove to kettle and cover with boiling water. Add one tablespoon salt, one-half teaspoon peppercorns, a bit of bay leaf, one carrot shced, one turnip sliced, and one-half onion sliced. Add two sprays each of parsley and thyme and one of marjoram. Cover and heat to boiling point. Skim when necessary. Reduce heat and simmer until meat is tender (four or five hours). Remove to serving platter. Strain stock and use for soup or sauces. Serve meat with hot -Horseradish Sauce. (For recipe see page 51.) MACARONI WITH TOMATO SAUCE Cook one cup macaroni, broken in inch piieces, in boiling salted water twenty minutes. Drain, and pour over cold water to separate pieces. Mix with one and one-half cups Tomato Sauce. Add one-half cup grated cheese. Turn into a buttered baking dish, cover with buttered crumbs, bake twenty minutes in a hot oven. TOMATO SAUCE 1 half can tomatoes. Bit of bay leaf. y^ teaspoon soda. J^ teaspoon salt. 1 teaspoon sugar. Few grains cayenne. 6 peppercorns. 4 tablespoons butter. 2 cloves. 3 tablespoons flour. SUce onion. 1 cup Brown Stock. Pkocess: Heat tomatoes to boiling point; add soda and the seven ingredients following. Cook twenty minutes. Rub through a puree strainer, add stock. Brown butter in a sauce-pan, add flour and continue browning, stirring constantly. Add hot tomato mixture slowly, mix well, and pour over Macaroni. CHIFFONADE SALAD Cut the hearts of celery in one-inch pieces, cut pieces in straws to fill one cup. Remove the pulp from grape fruit, leaving each 24 52 Sunday Dinners ThMLmay half-section in its original shape. There should be one cup. Peel and chill four medium-sized tomatoes (Southern or hot-house at this season), cut in shces. Cut the bleached leaves of Chicory in pieces for serving, arrange in nests on serving dish, and arrange other ingredients in separate mounds in the nests. Marinate with French Dressing, and garnish each with chopped parsley, green and red sweet peppers cut in thread-like strips, and sprays of pepper-grass or parsley. Pass Mayonnaise Dressing. STEAMED COTTAGE PUDDING 3 tablespoons Cottolene. 1 cup milk. 1 cup sugar. 2 cups flour. 2 eggs. 3 teaspoons baking powder. 34 teaspoon salt. Process: Cream Cottolene, add sugar gradually, stirring con- stantly, add yolks of eggs beaten very light. Mix and sift flour, baking powder and salt, add to first mixture alternately with milk; cut and fold in the stiffly beaten whites of eggs. Turn in a well- buttered tube mold, and steam one and one-half hours. Serve with Vanilla, Strawberry, or Banana Sauce. BANANA SAUCE 1 cup water. 3 tablespoons lemon juice. J^ cup sugar. 2 eggs well beaten. Pulp 3 bananas. Few grains salt. Few gratings lemon rind. Process: Make a syrup by boiling water and sugar ten minutes. Rub bananas through a sieve, add remaining ingredients and beat until well blended and light. Pour on hot syrup slowly, beating constantly. Serve hot. Pulp of peaches or apricots may be used in place of bananas. Fm7h Sunday , 5^ Sufiday Dtfiners 2S Qfjflenu Corn Chowdeb Crisp Soda Crackers Ox Joints EN Casserole Boiled Rice Parsnips Sauted in Butter Cheese and Pimento Salad Ambrosia Anise Wafers Coffee CORN CHOWDER 2 cups cooked com cut from 3 cups water. cob, or 2 cups scalded ntilk. 1 can of corn. 1 tablespoon butter. ^ 1 cup salt pork cubes. 1 tablespoon flour. 1 cup potatoes cut in cubes. % cup cracker crumbs. 3^ onion sliced. Salt, Pepper. Process: Cut salt pork in one-fourth inch cubes and try out in a frying pan; add onion, and cook until yellow. Pare and cut potatoes in one-half inch cubes, parboil five minutes. Add to onion, with corn and water; cover and cook twenty minutes or until pota- toes are soft. Melt butter in a sauce-pan, add flour, stir to a smooth paste, pour some of the milk on slowly, stirring constantly. Com- bine mixtures; add crumbs and seasonings. Serve for dinner in cups or in small "nappies." OX JOINTS EN CASSEROLE Separate ox-taUs at joints, parboil five minutes; then rinse thor- oughly. Sprinkle with salt, pepper, and dredge with flour. Melt one-fourth cup butter in frying pan, add three slices onion and 26 ^2 Sunday Dinners FZ"rsvnday joints, saute until joints are well browned. Remove joints and onion; to fat add one-fourth cup flour, brown slightly, stirring con- stantly. Add slowly two cups of Brown Stock, or water and a large can of tomatoes. Add one-half tablespoon salt and one-fourth teaspoon pepper. Turn iuto an earthen casserole, or Dutch oven, cover, place in oven and simmer slowly three to four hours. Add more moisture if necessary. Remove joints, strain liquor, return joints to liquor, add one cup each carrot and turnip cut in straws and parboiled in boiling, salted water ten minutes, and set in oven to complete cooking. Serve in Casserole or in a deep platter sur- roimded with a border of boiled rice. BOILED RICE Wash one cup of rice, drain and add slowly to three quarts boiling salted water so as not to stop water boiling. Boil rapidly until rice is tender (twenty to twenty -five minutes). Drain in a sieve, pour over cold water to separate kernels. Turn into double boiler, and cover with a crash towel; keep hot over hot water. PARSNIPS SAUTED in BUTTER Wash parsnips, cover with boiling water, add salt to season. Cook imtil tender — thirty-five to fifty minutes. Drain and cover quickly with cold water; rub oflp skins with the hands. Cut in one- fourth inch slices, sprinkle with salt, pepper; dip in flour and saute a golden brown in hot butter. Brown on one side, then turn and brown on the other. CHEESE AND PIMENTO SALAD Mix two cream cheeses with one-half cup finely chopped pimen- tos. (Drain pimentos from Uquor in can, and dry them on crash towel.) Add one tablespoon finely chopped chives or onion, one- half teaspoon finely chopped parsley, season with salt and cayenne. Moisten with thick cream, and pack sohdly in prepared green pepper- cups. Set aside in a cold place for several hours. With a sharp knife cut in thin slices crosswise. Arrange two slices on crisp lettuce leaves; serve with French Dressing. iZZsunday 5^ Sufiday Dinners 27 AMBROSIA 6 sweet Florida oranges. J^ cup fine table Sherry wine. 1 cocoanut grated. J^ cup lemon juice. 4 plantains (red bananas). Bar sugar. Process: Peel the oranges, separate the sections, remove the tough membrane and seeds. Dispose a layer of orange pulp in bot- tom of shallow, glass, serving-dish, sprinkle with wine and lemon juice and sugar, strew with cocoanut and a layer of thinly sliced banana. Repeat until all ingredients are used, having a thick layer of cocoanut on top. The fruit should be piled in cone shape. Chill and serve with dainty cakes, macaroons, Anise wafers, etc. ANISE SEED WAFERS J^ cup Cottolene. 3 teaspoons anise seed. 1 cup granulated sugar. J^ teaspoon nutmeg. 3 eggs. J^ teaspoon salt. 2 cups flour. Flour. Process: Cream Cottolene, add sugar gradually, add e^g yolks, one at a time, beating constantly. Beat whites of eggs stiff, add to first mixture alternately with flour mixed and sifted with anise seed, nutmeg and salt. Add just enough extra flour to dough to roll very thin. Shape with small, fluted cutter, and bake in a quick oven. 28 ^2 Sunday Dinners ptflhsunday QVlentt Otsteks on the Half Shell Consomme with Rice Balls Braised Beef Tongue — Savory Sauce Bakk) Potatoes Bermuda Onions, Buttbe Sauce Creamed Celery Florida Salad Yankee Plum Pudding — Vanilla Sauce Coffee -i J- OYSTERS ON THE HALF SHELL (For recipe see Page 14.) Serve small cress or cucumber sand- wiches with this course. CONSOMME WITH RICE BALLS To six cups of hot Consomme, (for recipe see Page 149), add Rice Balls. RICE BALLS 1 cup cold, cooked rice. 1 teaspoon finely chopped pars- 2 tablespoons flour. ley. 1 teaspoon grated onion. 1 egg slightly beaten. Salt, pepper, cayenne. Process: Warm rice slightly and rub through a sieve, add flour, seasonings, and bind together with egg. Measure mixture by the teaspoonful. Roll in small balls. Poach until firm on outside in boiling salted water. Remove with skimmer and drop into clear, hot soup. JmTunaay 52 Sunday Dinners 29 BRAISED BEEF TONGUE Order a fresh tongue. Wash and put tongue in a kettle, cover with boiling water; cook slowly two to three hours. Remove tongue from water, peel off skin, and trim off roots. Place in Dutch oven or deep earthen dish, and surround with one-half cup each carrot, turnip, celery and onion, cut in half-inch dice, one green pepper (seeds and veins removed) cut in shreds, and two sprays parsley. Pour over one quart of Brown Sauce seasoned with one-half table- spoon Worcestershire sauce. (Stock in which tongue was cooked may be used for making sauce.) Cover closely and simmer slowly (do not allow sauce to boil) two hours or until tongue is tender. Serve on hot platter. Surround with auce. BAKED POTATOES (For recipe see Page 140.) BERMUDA Onions with butter sauce Peel the desired number of Bermuda onions. Cover with boiling water. Heat to boiling point, boil five minutes, drain ; repeat. Then cover with boiling salted water, and cook until tender (from forty-five minutes to one hour). Drain well. Dot over with bits of butter, finely chopped parsley, and pepper. Serve hot. CREAMED CELERY Wash, scrape and cut celery in one-half inch pieces. Cook in boiling salted water until tender; drain. (There should be two cups.) Cut a slice from the stem end of one green or red pepper, remove the seeds and veins. Parboil pepper eight minutes; drain and chop half the pepper fine. Add to celery, and reheat in one cup of White Sauce. FLORIDA SALAD Remove the peel from six large Florida Navel oranges. Separate the sections, and peel off the membrane, keeping the pulp in its original shape. Cut each section crosswise once. Dispose the orange cubes equally in nests of lettuce-heart leaves. Arrange the 30 ^2 Sunday Dinners January Fifth Sunday halves of English walnuts over these and marinate with French Dressing, using lemon and orange juice, also some of the fine orange pulp, in place of vinegar. Sprinkle with paprika. YANKEE PLUM PUDDING ^ cup Cottolene. J^ teaspoon cloves. 1 cup N. O. molasses. J^ teaspoon nutmeg. 3 cups flour. 3^ teaspoon salt. IJ^ teaspoons soda. 1 cup sweet milk. 1 teaspoon cinnamon. 1 cup seeded shredded raisins. 1 cup English Walnut meats broken in pieces. Process: Cream Cottolene, add molasses; mix and sift flour, soda, spices and salt; add alternately with milk, reserving enough flour to dredge raisins and nut meats; mix well and turn in buttered molds. Steam three hours. Serve with Brandy or Vanilla Sauce. (For recipe Vanilla Sauce see Page 136.) BOILED COFFEE 1 cup medium ground coffee. 6 cups boiling water. ■ White 1 egg. 1 cup cold water. Process: Scald a granite- ware coffeepot. Beat ^gg slightly and dilute with one-half cup cold water, add to coffee and mix thor- oughly. Turn into coffeepot and add boiling water, stir well. Place on range; let boil five minutes. If not boiled sufficiently, coffee wiU not be clear; if boiled too long, the tannic acid will be ex- tracted, causing serious gastric trouble. Stuff the spout of pot with soft paper to prevent the escape of aroma. Stir down, pour off one cup to clear the spout of grounds, return to pot. Add re- maining half-cup cold water to complete thie clearing process. Place pot on back of range for ten minutes, where coffee will not boil. Serve immediately. If coffee must be kept longer, drain from the grounds and keep just below boihng point. ^G£ruarp!^ Variety 's the very spice of life. That gives it all its flavor. — Cowper. _.^:SiM2 t-£isi* 3 hard cooked egg yolks. 2 tablespoons vinegar. 1 teaspoon salt. Few drops onion juice or Few grains cayenne. 1 teaspoon finely chopped 1 teaspoon mustard. chives. \)/2 cups thick cream. Process: Mash and rub the egg yolks through a sieve, add seasonings (except cayenne), then vinegar and chives. Whip cream until stiflf, and add a little at a time to first mixture, beating con- stantly. When all is used, sprinkle in a few grains cayenne or paprika. RAISIN PIE Ij^ cups seeded raisins cut in 2 tablespoons butter. 1 halves. Juice and grated rind 1 lemon. J^ cup sugar. 1 cup water in which raisins were 2 tablespoons flour. cooked. Few grains salt. Process: Cook raisins in boiling water to cover, until tender, drain, and mix with sugar, grated rind, flour and salt. Cool slightly. Turn mto pie-pan hned with Plain Paste, dot over with butter and pour over water. Cover with top crust made of Rich Paste and bake thirty minutes in a moderate oven. March Fourth Sunday 52 Sunday Dinners 51 (m( Cream of Lettuce Baked Ham — Hot Hoesekadish Sauce Sweet Potato Croquettes — Spinach with Eggs Grape Fruit Sa;lad Cheese Balls Rhubarb Tart — Cheese After Dinner Coffee H !► BAKED HAM Select a lean ham, weighing from twelve to fourteen pounds, cover with cold water or equal parts of water and sweet cider and let soak (skin side up) oyer night. Drain, scrape and trim off all objectionable parts about the knuckle. Cover flesh side with a dough made of floui: and water. Place in a dripping pan, skin side down. Bake in a hot oven until dough is a dark brown; reduce heat and bake very slowly five hours. Ham enclosed in dough needs no basting. Remove dough, turn ham over and peel off the skin. Sprinkle ham with sugar, cover with grated bread crumbs and bake twenty to thirty minutes. Remove from oven and decorate with cloves; place a paper frill on knuckle, garnish with sprays of parsley and lemon cut in fancy shapes. Serve hot or cold. HOT HORSERADISH SAUCE yi cup freshly grated horseradish^ J^ teaspoon salt. yi cup fine cracker crumbs. ]/i teaspoon pepper. Ij^ cups milk. 1 tablespoon vinegar. 3 tablespoons butter. 2 tablespoons lemon juice. ^2 tablespoon grated onion. Process: Cook crumbs, horseradish and milk twenty minutes in double boiler. Add seasonings, vinegar and lemon juice slowly, stirring constantly. Add grated onion, reheat and serve. 52 5 2 Sunday Dinners fZIi, Sunday SWEET POTATO CROQUETTES 2 cups hot riced sweet potatoes. Few grains pepper. 3 tablespoons butter. J^ cup chopped wahiut meats. J^ teaspoon salt. 1 egg well beaten. Process: Mix ingredients in the order given. If mixture is too dry add hot milk. Mold in cork-shape croquettes, roll in crumbs, then in egg, again in crumbs, and fry in deep hot Cottolene. Drain on brown paper and arrange around Baked Ham. GRAPE FRUIT SALAD Cut three large grape fruit in halves crosswise, remove the pulp and keep in its original shape. Arrange in nests of white crisp lettuce heart leaves, dividing pulp in six portions. Strew one cup of English walnut meats, broken in fourths, over grape fruit. Mar- inate with French Dressing, but with less salt' and using paprika in place of cayenne, and lemon and grape fruit juice in place of vinegar. CHEESE BALLS Ij/^ cups grated cheese. H teaspoon mustard. 1 tablespoon flour. Few grains cayenne. J^ teaspoon salt. Whites 3 eggs beaten stiff. I Process: Add flour and seasonings to cheese, fold in whites of eggs, shape in small balls. Roll in fine cracker crumbs and fry a golden brown in deep hot Cottolene. Drain on brown paper. RHUBARB TARTS If rhubarb is pink, young and tender, simply wash and cut in one-half inch pieces; there should be two and one-half cups. Cover with boiling water and heat to boiling point; boil five minutes. Do not allow it to lose its shape. Drain off all the juice, sprinkle rhubarb with three-fourths cup sugar. Sift over two tablespoons flour and one-fourth teaspoon salt, dot over with one tablespoon butter and a grating of orange rind. Mix well and turn into a pie pan lined with Rich Paste. Arrange strips of pastry, lattice- work fashion, across the top of pie and bake thirty minutes in a moderate oven. cV^r// Let hunger move thy appetite, And not savory sauces. — Shalcespeare. *. 54 ^2 Sunday Dinners April First Sunday QUenu Strawberry Cocktails Chicken Bouillon Chantillt Fricassee of Chicken with Waffles Spinach with Eggs Prune and Pecan Nut Salad Apricot Marmalade Mold CocoANUT Cake Coffee CHICKEN BOUILLON CHANTILLY Pour six cups of hot, , well-seasoned Chicken Bouillon into hot bouillon cups. Drop on top of each portion one tablespoon whipped cream deKcately seasoned with salt, pepper and a few grains cayenne. Sprinkle cream with paprika or finely chopped chives. FRICASSEE OF CHICKEN Dress, singe, clean and cut two young chickens in pieces for serving. Sprinkle with salt and pepper, and dredge with flour, brown richly in equal parts of Cottolene and butter, turning often that pieces may be evenly browned. Then cover with boiling water to which add a bit of bay leaf, one-half teaspoon peppercorns, a spray of parsley, six slices carrot and three slices onion. Cover and simmer until chicken is tender (from one to one and one-quarter hours). Remove chicken from stock, cover and keep warm; strain stock; there should be two cups. Melt four tablespoons butter in a sauce pan, add four tablespoons flour, stir to a paste, then gradually pour on the two cups hot stock, stirring constantly; let simmer ten minutes. Remove from range, add one cup of hot cream and the yolks of two eggs slightly beaten. Reheat chicken in sauce (do not allow sauce to boil after adding yolks). Serve with WaflBies. -*— 1> First Sunday 5 ^ Sufiday Dtfiners 55 SPINACH WITH DEVILED EGGS 1 peck spinach. y^ teaspoon salt. yi pound bacon. J^ teaspoon pepper. Salt, pepper. 3^ teaspoon finely chopped pars- H cup butter. ley. Few grains nutmeg. J^ teaspoon grated onion. 5 hard-cooked eggs. J/^ cup minced ham. Cream Salad Dressing. ' Process: Cook spinach in the usual way. Cook the bacon with spinach to give it flavor. When spinach is tender, remove bacon, drain spinach and chop fine. Season with salt, pepper and nutmeg. Add butter, mix well and pack into 'an oval mold. Keep hot over hot water, cut eggs in halves lengthwise, remove yolks and rub through a sieve. Add ham, salt, pepper, parsley and onion. juice. Moisten with Cream Salad Dressing to bind mixture together. Re- fill halves of eggs with this mixture, heaping it pyramid-like. Turn mold of spinach on hot serving dish and surround with stuffed eggs. PRUNE AND NUT SALAD Buy very select prunes for this purpose (tins holding one or two pounds are best), cook prunes in the usual way, letting the liquor evaporate during the latter part of cooking. Prunes should not be as weU done as when serving them as sauce. Drain prunes from the liquor and chill them. Remove the stones carefully, cut prunes in five pieces lengthwise. Cut pecan nut meats in four pieces lengthwise. Mix prunes and nut meats, sprinkle with salt . and paprika. For one-half pound prunes and one-fourth pound shelled nut meats allow one cup whipping cream. Whip cream until solid, season with one-half teaspoon each salt and paprika; add two table- spoons lemon juice and one and one-half tablespoons Sherry wine slowly, while beating constantly. Mix two-thirds of the cream with the pinines and nuts. Arrange the heart leaves of lettuce on cold, individual salad plates, pile some of the mixture in each and mask with remaining whipped cream. Arrange three pieces of prunes on top of each portion, radiating from center, and place a cherry or strawberry on top of each. 56 5^ Sunday Dinners F.>7/s»«rfay STEAMED SNOW BALLS (For recipe, see page 16S.) COCOANUT CAKE yi cup Cottolene. 5 teaspoons baking powder. 2 cups sugar. J^ teaspoon salt. 3 eggs. 1 cup milk. 3 cups flour. y^ teaspoon each lemon and va- nilla. Process: Cream Cottolene, add one cup sugar gradually, stirring constantly. Beat yolks thick and light, add remaining cup sugar gradually, continue beating. Combine mixtures. Mix and sift flour, baking powder and salt. Add to first mixture alternately with milk. Add vanilla and fold in the whites of eggs beaten stiff and dry. Turn into two well-greased, square cake pans and bake fifteen minutes in a moderate oven. Spread one layer thickly with Boiled Frosting, sprinkle heavily with fresh grated cocoanut, cover with remaining layer. Spread top and sides with frosting, and sprinkle with cocoanut before frosting glazes. BOILED FROSTING 2 cups sugar. . 3^ cup water. J^ teaspoon cream of tartar. Whites 2 eggs. Process: Mix sugar, cream of tartar and water in a sauce pan. Place on range and stir until mixture begins to boil. When syrup drops from the wooden spoon thick like honey, remove from range and add eight tablespoons of the syrup to the stiffly beaten whites of eggs, beating constantly. Return remaining syrup to range, con- tinue cooking until syrup spins a thread at least five inches in length. Pour syrup in a thin stream onto first mixture and beat until cool and sHghtly glazed on side of bowl. Spread thickly on cake. st^ Sunday 5^ SuTiduy Dinncrs 57 QUetttt Smoked Sturgeon CanapI! Clam Broth Buttered Wafers Broiled Finnan Haddie Potatoes on the Half Shell ' Peggy's Sour Cabbage Cheese Souffle Strawberry Shortcake Coffee H -^ SMOKED STURGEON CANAPE Cut stale white bread in one-third inch slices, trim off crust and cut slices in crescents or triangles — then saute a golden brown in butter. Spread with Anchovy paste or with French mustard, then arrange flaked smoked sturgeon' over canapes. Sprinkle thickly with finely chopped oUves and pimentos. Garnish each with a rolled fillet of Anchovy. Dispose each canap6 on a bread and butter plate covered with a paper doily and garnish with sprays of parsley. CLAM BOUILLON 1 peck of clams (in the shells). Salt, pepper. 3 cups cold water. Whipped cream. Process: Wash and scrub clams with a stiff brush, changing the water until no sand is seen in bottom of vessel. Put in a kettle, add cold water, cover closely and bring water gradually to boiling point, steam until all the shells are opened. Remove clam with shells, strain broth through double cheese-cloth, season and serve hot in hot bouillon cups. Drop a spoonful of whipped cream on top of each service and sprinkle with paprika. 58 52 Sunday Dinners ■■ ifJJL Second Sunday BROILED FINNAN HADDIE Wash the fish thoroughly; lay in a dripping pan, flesh side down; cover with cold water and let soak one hour. Drain; cover with hot water, let soak fifteen minutes. Drain again and wipe dry; brush over with soft butter and broU fifteen minutes over a slow fire or some distance from the flame if cooked with gas. Remove to hot serving platter and spread with Maltre d'Hdtel Butter. POTATOES ON THE HALF SHELL Select smooth, large, uniform sized potatoes; wash and scrub them carefully with a brush. Bake and cut them in halves length- wise; scoop out the pulp from shells, being careful not to break them. Press pnlp through a ricer; season with salt, pepper, butter and hot cream. Add one teaspoon finely chopped parsley (to five potatoes), whip mixture until fluffy, refill shells with mixture, using pastry bag and rose tube. Place in oven until heated through. Dispose around Finnan Haddie, interspersed with sprays of parsley. PEGGY'S SOUR CABBAGE Select a small, firm head of white cabbage; cut in quarters, re- move the tough stalk and shave crosswise as fine as possible. Put cabbage in a large frying pan, cover with water, cover closely and cook until cabbage is tender (from forty to eighty minutes). Season with salt the last fifteen minutes of cooking. Draia and add one- third to one-half cup of butter, toss cabbage until well buttered, saute until some of the cabbage is delicately browned. Season with pepper, and add vinegar to taste. Serve hot. ' CHEESE SOUFFLfi 2 tablespoons butter. J^ teaspoon paprika. S tablespoons flour. J^ cup scalded milk. 3^ teaspoon salt. J^ cup grated American cheese. }4 teaspoon ground mustard. Yolks 3 eggs beaten thick and light. Whites 3 eggs beaten stiff. Process: Melt butter in a saucepan; add flour mixed with sea- sonings, stir to a smooth paste and add gradually scalded milk. sf^md Sunday 5^ Sutiday Dinmrs 59 stirring constantly. Add grated cheese and when cheese is melted remove from range; add yolks of eggs and continue beating, then cut and fold in the whites of eggs. Turn mixture into a well-greased, one-quart baking dish and bake in a moderate oven twenty minutes. Serve at once. STRAWBERRY SHORTCAKE 2 cups flour. 4 teaspoons baking powder. ^ teaspoon salt. 2 tablespoons Cottolene. 1 cup thin cream. Process: Sift together flour, salt and baking powder. Rub shortening in with tips of fingers. Add cream, mix with a knife to a soft dough. Turn on a floured board, knead slightly and divide the dough into two equal parts. Pat and roll each piece to one-half inch thickness; lay one piece in a buttered jelly cake pan, brush over with soft butter and place remaining piece on top. Bake in a hot oven fifteen minutes. Remove from oven; invert cake on a hot serving platter. Remove bottom layer (which is now the top). Spread with soft butter and add a layer of berries prepared as directed hereafter. Sift generously with bar sugar, replace remain- ing cake, cover with berries, sprinkle with sugar, mask with whipped cream sweetened and flavored with orange extract. STRAWBERRY MIXTUBE Wash two quarts strawberries; hull and cut each berry in half. Prepare a syrup by boiling together two cups sugar and one-half cup water four minutes, cool and pour syrup over berries, or sprinkle raw sugar over berries and let stand one hour. Lift the berries from syrup and place between layer and on top of short cake. Strain syrup into a pitcher or bowl and pass with each portion of short cake. 60 ^2 Sunday Dinners mrd Sunday QTlenu Cream of Asparagus Breamed Mutton Chops — Sauce Signora Baked Bananas — Sultana Sauce Fried Whole Potatoes Lettuce Hearts Steamed Graham Pudding — Sherry Sauce Cafe Noir H— K BREADED MUTTON CHOPS Wipe and trim chops, sprinkle with salt, pepper, and dredge with flour. Dip in egg diluted with cold water or milk (allowing two tablespoons to each egg), then in fine bread crumbs, repeat if not well coated with crumbs. Fry in deep hot Cottolene about ten minutes. Drain on brown paper and serve in a border of hot Mashed Potatoes with Green Pepper, or in a nest of Green Peas dressed with Mattre d'H6tel Butter. SAUCE SIGNORA Cook two tablespoons of chopped, lean, raw ham in one-fourth cup butter until Ughtly browned, add one-fourth cup flour, one- half teaspoon salt, and stir until well blended, then add one and one- half cups of Brown Stock and one cup of Chili Sauce. Heat to boiling point, stirring constantly. Reduce heat and simmer ten minutes. This sauce may be strained or served without straining. Care must be taken that ham is not overcooked. BAKED BANANAS WITH SULTANA SAUCE 6 bananas. 1 tablespoon butter. % cup Sultana raisins. Few grains salt. 2^ cups boiling water. 34 cup Sherry wine. 1 cup sugar. 2 tablespoons lemon juice. 1 tablespoon cornstarch or two teaspoons Arrowroot. TMrd Sunday 5^ Sunduy Dtnuers 61 Process: With a sharp knife open and peel down one section of each banana, carefully loosen the pulp from the rest of the skin; remove pulp and scrape lightly with a silver knife, removing all the coarse threads. Replace the pulp in its original shape in the skins. Arrange the bananas in an agate dripping pan and bake in a moderate oven until the skins are black and the pulp is soft (from ten to fifteen minutes). Remove pulp from skins to serving platter, being careful to preserve their shape. Curve them slightly and pour over SULTANA SAUCE Pick over raisins, cover them with water and cook until raisins are tender. Mix sugar, cornstarch and salt, add slowly to raisins and water, stirring constantly. Cook slowly twenty minutes; add butter, lemon juice and wine. Reheat and serve. FRIED WHOLE POTATOES Select small potatoes of uniform size. Wash, pare and parboil in boihng salted water ten minutes. Drain dry and fry a golden brown in deep hot Cottolene (time required about twelve minutes). Fat should not be hot enough to brown potatoes until the last five minutes of cooking, otherwise potatoes will not be cooked throughout. Drain on brown paper, sprinkle with salt and serve at once. STEAMED GRAHAM PUDDING 3 tablespoons Cottolene. 3^ teaspoon soda. 3^ cup N. O. Molasses. 1 teaspoon salt. J^ cup milk. J^ teaspoon cinnamon. 1 egg well beaten. J^ teaspoon cloves. 13^ cups Graham flour. J^ teaspoon mace. 1 cup dates stoned and cut in pieces. Process: Cream Cottolene, add molasses, milk and egg. Mix and sift the dry ingredients, add dates and stir into first mixture, beat thoroughly. Turn into a buttered tube mold, cover and steam two and one-half hours. Serve with Sherry Sauce (recipe Page 130). 62 ^2 Sunday Dinners j^J,, Fourth Sunday Qfaenu Spanish Soup Baked Halibut Potatoes a l'Aukoka CoKN Fritters Cabbage Relish Stewed Rhubarb with Pineapple and Raisins Old Fashioned Marble Cake SPANISH SOUP 4 cups Brown Stock. 5 tablespoons flour. 2 cups tomato pulp 2 tablespoons freshly grated 1 large, green, finely chopped , horseradish. pepper. J^ tablespoon Worcestershire 1 medium-sized onion, finely Sauce. chopped. Salt, pepper and cayenne, or 4 tablespoons butter. A few drops Tobasco Sauce. 3^ cup hot cooked rice. Process: Cook pepper and onion in butter five minutes. Add flour, stir until well blended and delicately browned, then add gradually stock and tomato pulp; let simmer twenty minutes. Rub through a sieve and season highly with salt, pepper, and cayenne or Tobasco. Before serving add Worcestershire, horseradish and rice. BAKED HALIBUT I Wipe a two-pound slice of halibut. Arrange six or eight thin slices of fat salt pork in bottom of dripping pan, slice an onion thinly over pork, add a bit of bay leaf and arrange halibut over onion. Spread halibut evenly with a butter paste made of four tablespoons butter worked to a cream with three tablespoons flour. Season with one-half teaspoon salt and a few grains cayenne. Over butter paste ptilL Sunday $2 Suftclay Dttiners 63 sprinkle thickly-butterpd cracker crumbs, and arrange alternately strips of pimento and thin slices of bacon over crumbs. Cover with a buttered paper and bake slowly one hour in a moderate oven. Remove paper the last fifteen minutes of cooking to brown the crumbs and bacon delicately. Remove to hot serving platter and garnish with shredded potatoes, sliced lemon and parsley. POTATOES AURORA Cut cold, boiled potatoes in one-fourth inch cubes. There should be sufficient to fill three cups. Reheat potatoes in two cups of thin white sauce, turn into hot serving dish. Remove the shells from four hard-cooked eggs, cut them in halves crosswise, remove the yolks .^ Cut whites in rings and arrange rings around edge of po- tatoes; press the yolks through a ricer over potatoes. Sprinkle the rings with finely chopped parsley. Serve at once. CORN FRITTERS 1 can corn, chopped fine. 1 teaspoon sugar, 1 cup flour. 2 teaspoons salt. 1 teaspoon baking powder. 34 teaspoon white pepper. 2 eggs. Process: Add dry ingredients, sifted together, to corn; add yolks well beaten; then fold in whites beaten until stiff. Fry as griddle cakes; or dip a tajblespoon into deep hot Cottolene, drain well, then take up a spoonful of the corn mixture, drop into hot Cottolene, pushing it off spoon into hot fat with a spatula. Fry a golden brown. Drain on brown paper and serve immediately. CABBAGE RELISH Remove the wilted and coarse outside leaves from one small, soHd head of white, new cabbage (Southern), cut off stalk, cut head in quarters, cut out stalk from each quarter and chop cabbage very fine. Add one medium-sized Bermuda onion, finely chopped. Cover with ice water and let stand until crisp. Drain thoroughly and mix with Relish Dressing. Serve in lemon baskets, sprinkle with finely chopped chives, green pepper or parsley. 64 5 2 Sunday Dinners FouMSu«day RELISH DRESSING 1 teaspoon mustard. 1 tablespoon melted butter. 13^ teaspoons salt. 1 egg yolk. 3^ tablespoon flour. }/3 cup hot vinegar. 1 tablespoon sugar. y^ teaspoon celery seed. Few grains cayenne. % cup thick cream. Process: Mix the ingredients, except celery seed, in the order given. Cook in double boiler, stirring constantly until mixture coats the spoon; strain and add celery seed. Chill and add to cabbage. STEWED RHUBARB Wash and trim off ends of two pounds tender rhubarb; do not peel. Cut rhubarb in one-inch pieces. Put into baking dish and sprinkle generously with sugar, add just enough water to prevent rhubarb from burning. Cover and bake in oven very slowly until tender but not broken. (Slow cooking preserves its color.) One cup of Sultana raisins may be cooked with rhubarb. They must, however, be first picked over, stems removed, then covered with boiling water, drained, then covered again with boiling water and cooked until soft. Arrange a layer of rhubarb in baking dish, then a sprinkle of raisins and sugar and thus continue until all are used. Finish cooking as directed in the foregoing. Serve very cold. MARBLE CAKE }/^ cup Cottolene. J4 teaspoon nutmeg. 1 cup sugar. J^ teaspoon salt. 2 eggs. 1^ cups flour. }/^ cup milk. 3 teaspoons baking powder. 3^ teaspoon cinnamon. 1 tablespoon molasses. Process: Cream Cottolene, add sugar gradually, yolks of eggs beaten until thick and light, flour sifted with baking powder, alter- nately with milk. Fold in whites of eggs beaten until stiff. Turn one-third of this batter into a bowl and add to it molasses and spices. Pour into well-greased pan, alternating light and dark mixtures to give it the "marbled" appearance. Bake forty to forty-five minutes in a moderate oven. ^ If you are an artist in the kitchen you will always be esteemed. ' ' — Elizabeth in Her German Garden. i C- I 5 66 5-^ Sunday Dinners fm Sunday AsPAKAGus Soup — Saltines Baked Bluefish a la Creole Chateau Potatoes Steingless Beans with Bacon Cheese and Pimento Salad Frozen Strawberries Corn-Starch Loaf Cake with Maple Frosting CAFfi NoiR — Tea Frappe CREAM OF ASPARAGUS SOUP 3 cups White Stock. 4 tablespoons butter. 1 bunch (or 1 can) asparagus. 4 tablespoons flour. 2 cups cold water. IJ^ cups scalded milk. 2 slices onion. J/^ cup hot cream. Process: Wash, scrape and cut asparagus in one-inch pieces, reserve the tips. Cover with boiling salted water, cook ten minutes; drain, add stock and onion and cook until tender, rub through a sieve. Melt butter in a sauce pan, add flour, stir to a smooth paste; remove from fire and add first mixture slowly, stirring constantly. Season with salt and pepper, add hot rmlk and cream, continue stirring. Cook tips in boiling salted water until tender, drain. Turn soup into hot soup tureen, add tips and serve. If canned asparagus is used, drain from liquor, rinse, reserve tips and follow directions given in the foregoing. BLUEFISH A LA CREOLE Remove bones from a fresh, three-pound bluefish. Place on a well-buttered fish sheet, laid in a dripping pan. Sprinkle with salt and paprika. Cook in a hot oven twenty-five minutes, basting often with melted butter or sweet dripping. Remove to hot serving platter and pour a Creole Sauce around fish. Sprinkle fish with fZ Sunday $2 Sunday Dinners 67 buttered crumbs, set platter on a board and place in oven to brown crumbs. Garnish with slices of lemon dipped in chopped parsley. CREOLE SAUCE (For recipe see Page 122.) CHATEAU POTATOES Wash, pare and cook (almost soft) one-half dozen medium-size potatoes. Drain perfectly dry, cool and cut them in quarters, trim them in the shape of small gherkins Wash them in cold water, then put them in a frying pan, reheat in boiling water. Drain and add four tablespoons butter; shake the pan until potatoes are well buttered and a golden brown color. Remove carefully with a skimmer to hot serving dish, and sprinkle with finely chopped parsley. STRINGLESS BEANS WITH BACON Cut three thin slices of bacon in shreds crosswise, try out in a frying pan. Cook until tender two cups green, stringless beans and three or four small new onions, in boiling salted water. Drain and add to bacon, mix well, add salt (if necessary) and pepper; turn into a hot serving dish. - CHEESE AND PIMENTO SALAD (For recipe see Page 26.) FROZEN STRAWBERRIES 4 cups thin cream. Few grains salt. 3 cups thick cream. 2 cups strawberry juice and 2 cups milk. pulp. 1 cup sugar. 1 tablespoon lemon juice. }/i cup water. Strawberries. Process: Cook water and sugar together three minutes. Cool and add to cream and milk. Add a sprinkle of salt. Turn into freezer and when half frozen add lemon juice and strawberry pulp. Finish freezing. Let stand an hour or two to ripen. Serve in cone shape and place a large, unhuUed strawberry in top of each cone. 68 52 Sunday Dinners May First Sunday CORN STARCH LOAF CAKE ^ cup Cottolene. 2 cups flour. 2 cups fine sugar. 13^ tablespoons baking powder. 1 cup milk. Whites 5 eggs beaten stiff. 1 cup corn starch. 3^ teaspoon salt. 1 teaspoon vanilla. Process: Cream Cottolene, add sugar gradually, stirring con- stantly. Mix and sift flour, corn starch, baking powder and salt; add alternately to first mixture with milk, add vanilla, then cut and fold in whites of eggs. Turn mixture into two well-greased, brick-shaped bread pans and bake forty-five minutes in a moderate oven. Spread with Maple Frosting (see Page 103) and stick with blanched and shredded almonds slightly toasted. seZd Sunday 5 2 S ufiday Difimrs 69 (m< Cream of Spinach Croutons Young Pigeons (Stall Fed) Stuffed and Braised Mashed Potatoes Asparagus with Butter Sauce / Spinach Salad Cottage Pudding with Strawberries Coffee ^ : ^ CREAM OF SPINACH y^ peck spinach. 2 cups milk. 6 cups cold water. 2 slices onion, Yi small bay leaf. 3 tablespoons flour. IJ/^ teaspoons salt. 3^ ctip heavy cream. 3 tablespoons Cottolene. Cayenne pepper and celery salt. Process: Cook spinach in water thirty minutes. Drain, chop, and rub through sieve. Scald milk with onion and bay leaf. Melt Cottolene in sauce-pan, add flour, stir to a smooth paste, pour on slowly scalded milk (first removing onion and bay leaf), stirring constantly. Add seasonings, spinach pulp; cook five minutes and serve with cream, whipped stiff. Sprinkle each portion with finely chopped parsley. YOUNG PIGEONS STUFFED AND BRAISED .Clean, stuff and truss six young pigeons. Arrange them in a stew pan or Dutch oven. Add one quart boiling water; add three blades celery, cut in pieces, and three slices of onion, a small bit of bay leaf and one-half teaspoon peppercorns. Cover closely and simmer (in the oven if Dutch oven is used) slowly, until birds are tender (about two hours according to age of birds). Remove from casserole, cool and spread with soft butter. Sprinkle with salt, pepper, and dredge with flour. Strain liquor from casserole. Try out fat salt pork in vessel, and brown birds richly in the pork fat, turning often that they may be evenly browned. Make a sauce 70 52 Sunday Dinners 'JeLdSumay of the strained stock. Make shallow, boat-shape croutons of stale bread, fry them a golden brown in deep hot Cottolene, drain on brown paper and arrange a bird in each boat. Garnish with parsley. STUFFING FOR PIGEONS 1 cup hot, riced potato. 1 tablespoon butter. J^ teaspoon salt. J^ cup soft stale bread crumbs yi teaspoon pepper. soaked in water then 1 teaspoon finely chopped wrung in a napkin, chives. 1 egg yolk. Few grains poultry seasonings. Process: Mix ingredients in the order given and fill body of pigeons. ASPARAGUS WITH BUTTER SAUCE Untie the bunches, wash and remove scales. Cut off the hard part of spears as far up as they will snap. Retie, and cook in boiUng salted water until tender (about fifteen minutes), leaving the tips out of water the first ten minutes of cooking. Drain, remove istrings. Arrange in hot serving dish and pour over two tablespoons melted butter (for each bunch), sprinkle with salt and pepper. SPINACH SALAD Pick over and wash in several waters or until no sand is left in bottom of bowl, one-half peck spinach. Drain and cook in its own juice and the water that clings to the leaves (if spinach is old, cook it in plenty of water), until soft. Drain dry as possible and chop finely. Season with salt, pepper and Tarragon vinegar. Cut bacon in shreds crosswise, then cut shreds in small bits. Saute them until delicately browned and crisp, skim them from the fat, add them to spinach, add one tablespoon of bacon fat. Butter lightly small Dairole molds and pack solidly with spinach. Chill, unmold and arrange on thin slices of cold, boiled ham, tongue or Bologna sausage, trimmed in circular pieces a trifle larger than mold of spinach. Arrange each portion in a nest of parsley or cress, and fill depression on top of spinach with Mayonnaise or Sauce Tartare (for recipe see Page 84). ThM Sunday S^ Suitduy Dintier s 7i (menu Ckeam of Aspabagus Bhaised Calf's Liver Rice au Gratin Carrots and Turnips in Cream Sauce Asparagus Salad Custard Pie Edam Cheese Coffee Iced Tea 4 _ ^ CREAM OF ASPARAGUS (For recipe see Page 66.) BRAISED CALF'S LIVER Wipe liver and skewer into shape, if necessary. Draw small lardoons through the liver, in parallel rows, leaving each lardoon extend one-half inch above surface. Place liver in a casserole or Dutch oven, surround with remnants of lardoons. Sprinkle with salt, pepper and dredge with flour. Surround with one-third cup each of carrots, onion and celery, cut in small cubes; add one-half teaspoon peppercorns, six cloves, one spray parsley, a bit of bay leaf and two cups hot Brown Stock or water. Cover closely and cook in a slow oven two hours. Remove cover the last half hour of cooking that liver may brown richly. Remove liver to serving platter, set aside in a warm place. Strain liquor in casserole and use for making a BroAvn Sauce. Pour sauce around liver and serve. Braised liver may be served cold, thinly sliced. RICE AU GRATIN IJ^ cups steamed or boiled rice. J^ lb. grated cheese. 1 tablespoon salt. Cayenne. 13^ tablespoons butter. Milk. Buttered cracker crumbs. 72 , 5 2 Sunday Dinners jhld Sunday Process: When steaming or boiling the rice, allow one table- spoon of salt for seasoning. Butter a baking dish and cover with a layer of rice, dot over with some of the butter. Sprinkle with a thin layer of cheese and a slight sprinkle cayenne; repeat alternate layers until rice and cheese are used. Pour on milk to half the depth of baking dish, cover with buttered cracker crumbs and bake in oven until cheese melts and crumbs are brown. CARROTS AND TURNIPS IN CREAM SAUCE Scrub, scrape and cut carrots in small cubes. Wash, pare and cut purple-top turnips the same. (There should be one and one- half cups of each.) Cover each (in separate vessels) with boiling water and cook until tender; add salt the last half hour of cooking. Drain well, toss together and reheat in one and one-half cups Thin White Sauce. ASPARAGUS SALAD Cook asparagus in the usual way, drain and slip three or four spears through an onion ring just large enough to hold them. Ar- range these fagots in nests of crisp lettuce heart leaves. Just before serving pour over French Dressing to which has been added one tablespoon of finely chopped chives. A band of red or green pepper may be used in place of the onion ring. Canned asparagus should first be drained from the liquor in the can then rinsed with cold water. Chilled and served as directed in the foregoing. CUSTARD PIE Line a deep, perforated pie tin with Plain or Rich Paste. For filling, beat three eggs slightly, add one-fourth cup sugar, pne-eighth teaspoon salt, one-eighth teaspoon nutmeg, and pour over slowly two cups scalded milk, stirring constantly. Bake in a hot oven at first, to set the crust or rim, then reduce the heat afterwards; as this is a combination of eggs and milk it should be finished in a slow oven. Fmrth Sunday 5^ Sunduy Dinfiers ■ 73 QfTlentt Consomme — Bread Sticks Boiled Corned Beef with Vegetables Dandelion Salad Frozen Strawberries Spanish Layer Cake Cafe; Noir — Iced Tea H J- CONSOMME WITH BREAD STICKS (For recipe see Page 149.) BOILED CORNED BEEF WITH VEGETABLES Select five or six pounds from the plate or the brisket; wash carefully in cold water, drain; place in kettle and cover with boiling water, let boil five minutes and — if very briny — drain, rinse off scum with hot water and again cover with boiling water; heat to boiling point |and simmer until meat is tender (about six hours). Remove beef from liquor, keep covered in a warm place. Skim off some of the fat from hquor. Add carrots washed, scraped and cut in quarters. Let cook fifteen minutes, then add small white onions and turnips pared and cut in quarters, one head white cab- bage cut in quarters (stalk cut out). Wash, pare and cut uniform- sized potatoes in quarters, parboil five minutes, then drain afid add to other ingredients. Cook beets in a separate vessel. When vegetables are soft, arrange meat in center of hot serving platter and surround with carrots, turnips, onions and cabbage. Sprinkle vegetables with finely chopped parsley, serve beets in separate dish. Pass horseradish, mustard and vinegar. DANDELION SALAD Gather the dandelion when young and tender. That which is cultivated is well bleached and very tender. Wash thoroughly in 74 $2 Sunday Dinners ""'' Fourth Sunday several waters, cut oflF the roots and outside leaves. Drain dry on a cloth or in a wire basket. Arrange in salad bowl. Cut thin sweet bacon in tiny shreds crosswise and saute in frying pan until crisp; sprinkle bacon over dandelion. To the fat in pan (there should be one-third cup), add one-fourth cup vinegar diluted with two tablespoons water. Heat to boiling point and pour over dandelions; toss leaves with a fork until well mixed with dressing; serve at once. FROZEN STRAWBERRIES— No. 2 2 quarts cream. Few grains salt. 2 cups sugar. 2 cups strawberry juice and pulp. Process:- Wash and hull strawberries (about three boxes); sprinkle with one; cup sugar, cover closely and set aside in a cool place for two hours." Mash and squeeze berries through cheese cloth. Mix remaining cup sugar and salt with cream; turn into freezer and, when half frozen, add strawberries and finish freezing. Serve with Strawberry Sauce. STRAWBEERY SAUCE 1 cup sugar. ]/i cup water. 2 cups strawberry pulp. Process: Make a syrup by boiling water with sugar three minutes (after mixture begins to boil), cool slightly and add straw- berry pulp. Chill thoroughly and serve. SPANISH LAYER CAKE 3^ cup Cottolene. 3 teaspoons baking powder. 1 cup sugar. 1 teaspoon cinnamon. Yolks 2 eggs. J^ teaspoon cloves. 14, cup milk. 3^ teaspoon salt. V/i cups pastry flour. Whites 2 eggs. Process: Cream Cottolene, add sugar gradually, stirring con- stantly. Mix and sift flour, baking powder, spices and salt; add to first mixture alternately with milk. Cut and fold in stiffly beaten whites of eggs. Bake in two well-greased, square, layer cake pans. Spread with a thick layer of raspberry between layers. Cover top with frosting or dredge with powdered sugar. May Fifth Sunday 52 Sunday Dinners 75 Qflflentt Cbeam of Rice Soup Flank Steak Stuffed and Braised Boiled Rice Dandelion Greens with Bacon Asparagus Salad Strawberry Short Cake Cafe Noir CREAM OF RICE SOUP 1 cup rice, well washed. 2 cups hot cream or milk. 1^2 quarts cold water. J^ cup butter. 1 onion sliced. 2 tablespoons flour. 1 green pepper cut in shreds. Salt, cayenne and nutmeg. 1 teaspoon finely chopped parsley. Process: Heat water to boiling, season with salt and add rice, onion and green pepper (discarding seeds and veins). Cook until rice is soft; rub through a sieve. Melt butter in a saucepan, add flour, stir to a smooth paste, add cream slowly, stirring constantly. Add seasonings and cook over hot water ten minutes. Combine with rice mixture, continue cooking five minutes. Turn into hot soup tureen and sprinkle over with parsley. FLANK STEAK STUFFED AND BRAISED Select a flank steak weighing about two and one-half pounds. Have the butcher peel off the superfluous fat and tissue and score both sides diagonally in opposite directions. Remove the steak from paper when it cpmes from market and lay it flat on meat board, sprinkle with salt and pepper. Spread over it a thin layer of stuflBng, (see Page 154), roll lengthwise, very compactly, sew the overlapping 76 ^2 Sunday Dinners May Fifth Sunday edge securely, also the ends. Sprinkle roll with salt, pepper and dredge with flour. Place meat in pan with enough Cottolene to brown it richly, turning roll until it is richly browned all over. Then remove to Dutch oven or casserole; rinse dripping pan with a little boiling water, pour over meat and surround with two cups stewed and strained tomato pulp, one onion thinly sliced, one green pepper shredded (after removing seeds and veins), two sprays parsley, the half of a small bay leaf and two tablespoons Worcestershire sauce. Cover closely, place in oven and cook meat very slowly about three to four hours. Remove meat to serving platter. Dilute four table- spoons flour with cold water to the consistency to pour, add to sauce in pan, stir until well blended, season with salt and pepper; let simmer ten minutes, then strain around meat. Garnish with sprays of parsley or cress. DANDELION GREENS Remove the roots, carefully pick over (discarding all tough and wilted leaves) and wash dandelion leaves in several waters; to the last water add salt to free leaves from insects and vermin. It will require one peck of leaves to serve a family of six. Cook leaves in plenty of boiling salted water until tender; drain at once and chop fine. Dress with butter and pepper; cut thin slicesiof bacon in shreds crosswise, try it out and pour over dande- lions. (There should be one-third cup bacon fat.) The shreds of bacon are an attractive garnish; hard-cooked eggs may also be used as a garnish. Cut them in eighths or rings. Vinegar is sometimes added. Serve hot. STRAWBERRY SHORT CAKE (For recipe see Page 59.) cJ^^^T^ Nothing lovelier can be found In woman, than to study house good. — Milton. MM&^ .' ^f'^^i 78 ^2 Sunday Dinners fIZ Sunday Consomme Browned Cka.ckers Lamb Chops Bbeaded — Maitke d'Hotel Butter New Potatoes Chive Sauce Green Peas June Salad Cherry Pie Iced Tea — Cafe Noir CONSOMMfi PRINCESS Add to Consomme small green peas and tiny cubes of cold cooked breast of chicken. (For recipe for Consomme see Page 149.) BROWNED CRACKERS Split crackers, arrange them in a dripping pan, place in a moder- ate oven until crisp and delicately browned. LAMB CHOPS BREADED Prepare loin or French chops as for broiling. Dip in crumbs, egg (diluted with cold water, allowing two tablespoons water to each egg), and in crumbs, and fry in deep hot Cottolene six to eight minutes. Drain on brown paper and spread with Mattre d'H6tel Butter. NEW POTATOES WITH CHIVE SAUCE Scrape ofiF the skin, remove the "eyes" with a sharp pointed knife and scrub them with a vegetable brush, rinse thoroughly and put in sauce pan, add boiling water to cover; season with salt, cover and cook until soft, drain. If small, serve whole; if large, cut them in one-half inch cubes and reheat in Chive Sauce. ilZ Sunday 52 Sunday Dinners 79 CHIVE SAUCE To Cream Sauce (see Page 151) add one tablespoon finely chopped Chives. GREEN PEAS Cook peas in boiling water. Use just enough water to pre- vent them from burning. Add salt fifteen minutes before removing them from fire. Season with butter and pepper. JUNE SALAD Remove stones from red and pink Ox-heart cherries and cut them in halves lengthwise. Remove the pulp from oranges and cut in inch cubes; peel bananas and cut in one-half inch cubes. Use equal quantities of each and marinate with French Dressing No. 2. Serve in nests of heart lettuce leaves and mask with Mayonnaise. FRENCH DRESSING No. 2 34 teaspoon salt. Y% teaspoon paprika. 4 tablespoons Olive oil. 2 tablespoons lemon juice. Process: Put seasoning in small bowl, add oil slowly, stirring constantly; add lemon juice slowly, continue beating until all is used. Chill, beat again and turn over fruit. MAYONNAISE DRESSING J^ teaspoon salt. 1}^ tablespoons lemon juice, or Few grains cayenne. 5€ tablespoon each of vinegar Yolks 2 eggs. and lemon juice. y^ cup Olive oil. Pbocess: Put seasoning in bowl, add egg yolks and mix thor- oughly, add oil drop by drop, until four tablespoons have been added, after which larger quantities may be added. Stir constantly. As mixture thickens, add a teaspoon lemon juice or vinegar. Continue adding oil and lemon juice or vinegar alternately until all is used, stirring constantly. All ingredients should be very cold. Set bowl in which dressing is made in a bowl of crushed ice. 80 ^2 Sunday Dinners June First Sunday CHERRY PIE Pick over, stem and pit cherries (there should be two cups when pitted). Heat to boihng point in their own juice, then chill them. Line a perforated pie pan with Rich Paste, moisten the rim with cold water and lay around a strip of pastry one inch wide, press lightly. Brush the pastry over with slightly beaten white of egg. Sweeten cherries to taste, add a few grains of salt and turn into lined pie pan. Sift over two tablespoons flour, moisten rim and cover with top crust, flute the edges and bake in hot oven for the first ten minutes, then reduce heat, continue baking for twenty-five minutes. Serve hot with cheese, cut in strips one-fourth inch thick and wide by two and one-half inches long. ICED TEA Make tea and chill. Serve in glasses filled with crushed ice, adding (if desired) one tablespoon lemon juice to each glass. Pass fine granulated (Bar) sugar. Place each glass on a small plate. s"Z.dsu«d,,y S2 Sunday Dinners 8i QYlentt Cheese Canapes Hamburg Roast — Bbown Sauce Roast New Potatoes Green Peas with New Carrots in Cream Sauce Garden Cress with Oranges — French Dressing Currant Pie Coffee Cherry Punch 4 K CHEESE CANAPES Cut stale bread in one-quarter inch slices, shape with small biscuit cutter (2 inches in diameter). Spread lightly with French or German mustard, sprinkle thickly with grated cheese, sprinkle cheese with finely chopped olives. Place a small stuffed olive in center of each. Dispose on a small plate covered with a paper doily. Garnish with sprays of parsley and serve as an "appetizer. " HAMBURG ROAST Remove the fat and stringy parts, also marrow-bone, from two pounds round steak. Pass through the meat grinder twice; add the marrow taken from bone, one tablespoon green pepper finely chopped, one tablespoon onion finely chopped, season well with salt and the beaten yolks of two eggs or one whole egg slightly beaten; add one- half cup of soft bread crumbs that have been soaked in cold water thirty minutes and wrung dry in a double cheese cloth. Mix in- gredients thoroughly with the hand. _ Shape in a compact roll of uniform thickness. Lay thin slices of salt pork or bacon in the bottom of a dripping pan, set the roast on them; lay thin slices of salt pork over-the meat and place in a hot oven. After the first eight 82 ^2 Sunday Dinners i'Znd sundry minutes reduce the heat and baste with the hot fat in the pan; let cook about thirty minutes, basting every ten minutes. The roast should be richly browned on the outside and a delicate pink inside. Serve surrounded with Tomato, Brown or Creole Sauce. BROWN SAUCE 2 tablespoons butter. \}/2 cups Brown Stock. 1 slice onion. 34 teaspoon salt. 4 tablespoons flour. 3^ teaspoon pepper. Process: Melt butter in sauce pan, add onion and cook imtil delicately browned; remove onion, and cook butter until richly browned, stirring constantly; add flour sifted with seasoniags, stir to a paste and continue browning. Then pour on stock, slowly stirring until smooth and glossy. Onion may be omitted. ' ROAST NEW POTATOES Select uniform-sized new potatoes, wash and scrub them with a brush, pare and parboil ten to fifteen minuted (according to the size) in boiling salted water. Drain and place them around rack ifl dripping pan in which meat is roasting and cook until tender. Baste occasionally with fat in pan when basting roast. GREEN PEAS AND NEW CARROTS IN CREAM SAUCE Cook one and one-half cups of peas in just enough water to prevent them from burning. Add salt fifteen minutes before re- moving them from range. Wash, scrub and scrape new carrots and cut them in one-fourth inch cubes (there should be one and one-half cups); cook in boiling salted water untU tender. Drain and mix with peas. Reheat them in one and one-half cups of Cream Sauce (for recipe see Page 151). GARDEN CRESS WITH ORANGES Arrange individual nests of Garden Cress on six chilled salad plates. Cut eight oranges in halves, remove the pulp, discarding veins and sections. Leave the pulp in the original shape as taken from the sections; divide the pulp evenly between the six nests. s"Zd Sunday S^ Sufiday Djiiners 83 Serve with French Dressing and sprinkle each portion with paprika and a few grains cayenne. Omit the garlic when using fruit. FRENCH DRESSING 3^ teaspoon salt. 6 tablespoons olive oil. 3^ teaspoon pepper. 2 tablespoons vinegar. 3^ teaspoon paprika. Garhc. Pbocess: Rub the mixing bowl with a bruised clove of garlic; add salt, 'pepper, paprika and oil; beat until ingredients are thor- oughly blended, adding vinegar slowly meanwhile. A piece of ice put into bowl while stirring will aid in chilling the mixture. CURRANT PIE 2J^ cups cleaned currants. Y% teaspoon salt. 2 cups sugar. 2 eggs shghtly beaten. 2 tablespoons flour. Process: Mix the ingredients in the order given. Turn in a lined pie pan, heaping currants in center; cover with top crust, press and flute the edges. Bake as other berry pies. Serve hot. Sprinkle with powdered sugar. CHERRY PUNCH BoU two cups sugar and one cup water until a rich syrup is formed. Add one cup of lemon juice and two cups of Cherry juice, left over when canning cherries. (This left-over juice may be brought to the boiling point, skimmed and turned into sterilized fruit jars, sealed and stored as canned fruit and may be used for punch or pudding sauce.) Add two cups cold water. Fill a claret pitcher with cracked ice; add mixture. When serving, place a thin slice of orange, three or four strawberries and three pitted California cherries in each glass, fiU three-fourths full with mixture. Serve very cold. 84 5"^ Sunday Dinners 'xZd Sunday QfUenu Chicken Consomme with Poached Egg Yolks Fried Pekch — Sauce Taktabe Sheedded Potatoes Asparagus on Toast Lettuce with Cream Dressing Cherry Roly-Poly Cherry Sauce Coffee -I *> CHICKEN CONSOMMfi WITH POACHED EGG YOLKS Heat six cups of Chicken Consomm6 to the boiling poiat. Poach the yolks of six eggs in hot water until firm; remove from water with a skimmer. Place one yolk in each Bouillon cup and pour on hot consomme. Sprinkle slightly with finely chopped chives or parsley. FRIED PERCH Select fresh perch of medium size. Clean, bone and wipe dry as possible. Sprinkle with salt, pepper, dip in flour, egg, and crumbs (be sure fish are well coated with crumbs). Lay three at a time in a croquette basket and fry a golden brown in deep hot Cottolene. Cottolene should not be so hot as to brown fish at once, as fish will not be cooked through. (Time required for frying small fish is from four to six minutes.) Drain on brown paper and serve with Sauce Tartare. Garnish with parsley, lemon slices and radishes cut to imitate roses. SAUCE TARTARE Tc one cup of Mayonnaise Dressing add one finely chopped shallot, one tablespoon each finely chopped capers, sweet gherkins, olives, and one-half tablespoon each finely chopped parsley and fresh tarragon. Mix well and keep coel until ready to serve. iZrd Sunday $2 Sufiduy DtHncrs 85 SHREDDED POTATOES Wash, pare and cut potatoes in one-eighth inch shoes. Cut slices in tiny straws. Wash carefully in cold water until water ceases to be cloudy. Let stand one b our in cold water. Drain and dry on towels. Fry a golden brown in deep h^t Cottolene. Drain on brown paper, sprinkle with salt and serve around fried perch. ASPARAGUS TIPS IN CROUSTADES Prepare the asparagus in the usual way, cut off the tops one inch in length. Cook in as little boiling salted water as possible. Drain and dress with a Bechamel Sauce. Serve in Bread Croustades (small round, square, or diamond-shaped molds cut through thick slices of bread). BECHAMEL SAUCE 4 tablespoons butter. 3^ cup hot thin cream. 4 tablespoons flour. Yolk 2 eggs. 1 J^ cups highly seasoned chicken Salt, pepper, few grains nutmeg, stock. Process: Melt butter in a saucepan, add flour, stir to a smooth paste; add stock slowly, stirring constantly; add cream and con- tinue stirring. Bring to boiling point, remove from range and add egg yolk slightly beaten. Add seasonings. Beat until smooth and glossy. Keep hot over hot water. Do not allow sauce to boil after adding yolk of egg. LETTUCE WITH CREAM DRESSING Pick over, wash thoroughly young tender lettuce; cut off the roots and drain. Beat one-half cup heavy cream until solid. Add two tablespoons vinegar diluted with one tablespoon cold water. Add one tablespoon finely chopped chives, one-half teaspoon salt and one-eighth teaspoon pepper. Pour over lettuce, mix well and serve cold. CHERRY ROLY-POLY Make a baking powder biscuit dough as for Cream Fruit Rolls. (See Page 180.) Roll to one-half inch thickness. Drain pitted chfime&Jn^^JlMiiiiiWfaiiBriJMiiHiiiiiaiough, sprinkle with sugar 86 ^2 Sunday Dinners June Third Sunday and dredge lightly with flour. Roll like a jelly roll, moisten and press the overlapping edge and close the ends as securely as possible. Bake in a hot oven, twenty-five minutes, basting three times with some of the cherry juice sweetened to taste, or tie loosely in a floured cloth and cook in boiling water two hours, or steam in a steamer one hour. Serve on a hot platter with Cherry Sauce. CHERRY SAUCE 2 cups pitted cherries. 1 cup claret. 2^ }/2 glass red currant jelly. Juice 1 lemon, cup sugar. 3^ dozen Cassia buds. Process: Mix the ingredients in the order given, cook slowly until reduced to a syrup. Strain through a sieve and serve hot with Cherry Roly-Poly or Dumplings. ■1 4 — !► iZ'm Sunday 5^ Sutiduy DifinBrs 87 QYlenu Cbeam of Asparagus Soup — Croutons Radishes Green Onions Roast Stuffed Shoulder of Lamb — Mint Sauce New Potatoes with Peas Swiss Chard with Bacon and' "Hard Boiled" Eggs Cherry Duff Cherry Sauce Coffee 4 -K CREAM OF ASPARAGUS SOUP (For recipe see Page 66.) CROUTONS Cut stale bread in one-third inch slices; remove crusts and cut in one-third inch strips, cut strips in one-third inch cubes. Fry them a golden brown in deep hot Cottolene. Drain on brown paper and sprinkle lightly with salt. ROAST SHOULDER OF LAMB Order a shoulder and fore-leg of lamb, boned. Wipe, stuff and truss in shape. Sprinkle with salt, pepper and dredge with flour. Place on rack in dripping pan, put in hot oven and baste with dripping melted in one cup hot water, as soon as flour begins to brown; con- tinue basting every fifteen minutes until meat is done, which will require about two hours; add one cup of stock to pan while meat is cooking. When richly browned cover closely, and finish cooking. To carve a boned leg of lamb, cut in thin slices across the grain, beginning at top of shoulder. When trussed in shape meat looks like a goose without wings or legs. STUFFING FOR LAMB (See recipe Page 154 for stuffing, adding ^ teaspoon poultry seasoning.) 88 5 2 Sunday Dinners ''pZthSu«day MINT SAUCE 1 bunch of mint finely chopped. 2 tablespoons cold water. 3^ cup vinegar. 2 tablespoons powdered sugar. Process: Dilute vinegar with cold water, add sugar and stir until sugar is dissolved, pour over mint (there should be four table- spoons of mint), place on back of range and infuse for one-half hour. NEW POTATOES WITH NEW PEAS Prepare potatoes as for New Potatoes with Chive Sauce (see recipe Page 78), omitting the Chives. Cook one cup of new peas until tender, in as little boiling salted water as possible. Drain; add to potatoes. Reheat potatoes and peas in Cream Sauce. SWISS CHARD WITH BACON Wash and pick over Swiss Chard. Cook in boiling salted water, using just enough water to prevent Chard from burning. Drain and chop fine. Arrange in a mound oh a chop platter, surround (crown fashion) with "hard-boiled" eggs cut in halves lengthwise, having cut side out. Cut a slice off the large end of each egg so that they will stay in place. Cut five slices of bacon iu narrow strips crosswise. Try out one-third cup. Add one-fourth cup vinegar, diluted with one-fourth cup hot water, pour while hot over the Swiss Chard, scattering the scraps of bacon over top of mound. CHERRY DUFF 4 cups pitted cherries, 2 cups flour. 2 cups sugar. 4 teaspoons baking powder 1 teaspoon lemon juice. 1 teaspoon salt. 13^ tablespoons Cottolene. ^ cup milk or thia cream. Process: Mix and sift flour, baking powder and salt; rub Cottolene in lightly with the tips of fingers; add milk and mix to soft dough. Put sugar, cherries, drained from juice, and lemon juice in bottom of well-greased bakiag dish. Cover with dough, place in steamer, set over kettle of boiling water, lay a crash towel over steam- er, replace cover, and steam pudding forty-five minutes. Serve with cherry juice, thickened with arrow root and sweetened. ;i I'm quite ashamed — 'tis mighty rude To eat so much — but alVs so good! —Pope. 90 ^2 Sunday Dinners if^sts^nday Qfjfletttt Cold Consomme Veal Loaf (Hot) — Tomato Sauce OR Cold — with Stkeng Bean Salad Saratoga Chips Beets in Drawn Butter Figs in Sherry Jelly with Whipped Cream Nut and Raisin Cake with Caramel Frosting Iced Coffee H i h CHICKEN CONSOMME (COLD) Place a four-pound fowl in stock pot and a small knuckle of veal; add four quarts of cold water and heat slowly to boiling point. Skim, reduce heat and let simmer five hours. Do not allow liquid to boil as it will destroy its gelatinous properties, and the stock will be turbid. The last hour of cooking add one-third cup each celery, carrot and turnip cut in small dice, one-third cup sKced onion, one teaspoon peppercorns, one tablespoon salt, three sprays thyme, one spray marjoram, two sprays parsley, one-half bay leaf. Remove fowl and knuckle; strain soup through double cheese cloth, cool quickly, and remove all fat; clear. Fill Bouillon cups three-fourths full and chill. This should be a clear, savory jelly. TO CLEAR SOUP STOCK After straining the stock through double cheese cloth, remove all fat and put the stock into a four-quart stew-pan. Place on range and allow the white and shell of one egg for each quart of stock. Beat the eggs slightly and crush shells in small bits, add slowly to stock, stirring constantly but slowly until the boiling point is reached; itst Sunday ^2 Sufiday Dinmrs 91 let boil two minutes. Reduce the heat so that stock barely simmers twenty minutes, skim and strain through double cheese cloth placed over fine soup strainer. If stock to be cleared is not sufficiently seasoned, add more seasoning before clearing. VEAL LOAF Wipe three pounds of lean veal, discarding all skin and tissue. Pass meat through the meat-chopper twice, with one-half pound of salt pork; add six crackers rolled, one-fourth cup cream, juice of one small lemon (about two tablespoons), one tablespoon salt, one-half tablespoon black pepper, onion juice to taste. Mix thoroughly and pack solidly in a granite, brick-shaped bread pan, spread top evenly and brush with slightly beaten white of egg. Bake in a moderate oven three hours, basting often with one-fourth cup of pork fat or dripping diluted with one-fourth cup boiling water. Prick surface with a fork that fat may penetrate meat. Chill, remove to serving platter, surround by any good vegetable salad. If served hot, surround with Tomato, Creole or Espagnole Sauce. This may be prepared Saturday. STRING BEAN SALAD Marinate cold, cooked, stringless beans with French Dressing. There should be enough beans to make a generous border around a cold veal loaf. Sprinkle beans thickly with small onions thinly sliced and the rings separated. Garnish edge of dish with sprays of parsley and Nasturtium blossoms. The finely chopped seed-cells may also be sprinkled over beans and is quite an addition. SARATOGA CHIPS Wash and pare the desired number of uniform-sized potatoes. Slice thinly (using slaw cutter) into a bowl of cold water. Let stand several hours, changing the water often or until it is quite clear. Drain and drop them into a kettle of boiling water; allow them to boil just one minute. Drain quickly and cover with cold water. Drain from cold water and tiry between towels. Fry a few at a time in deep hot Cottolene, keeping them moving with the skimmer. Drain on soft brown paper and sprinkle with salt. 92 52 Sunday Dinners itl Sunday BEETS IN DRAWN BUTTER Wash the small new beets and cook in boiling salted water until tender. Drain and cover with cold water. Rub off the skins and slice them or cut them in cubes. Reheat them in DRAWN BUTTER (SOUR SAUCE) Melt two tablespoons butter in a sauce-pan; add three table- spoons flour, stir to a smooth paste and add gradually, while stirring constantly, one cup boiling water. Boil two minutes, then add four tablespoons hot cream and four tablespoons vinegar (if vinegar is too acid use two tablespoons each of vinegar and water), season with salt and pepper. FIGS IN SHERRY JELLY 1 tablespoon granulated gela- ^ cup best table Sherry wine. tine. Juice of 1 small lemon. 34 cup cold water. J^ dozen washed figs. ^ cup boiling water. Whipped Cream. 3^ cup sugar. Process: Soak gelatine in cold water, then dissolve it in boiHng water; add sugar and stir occasionally until mixture begins to thicken, then add wine and lemon juice. Chill a pint mold in ice water (a fancy mold is attractive for this purpose). Separate the figs, slice them thinly and dip some of them in the jelly and use them for decorating the mold; then fill the mold with alternate layers of sliced figs and the mixture, allowing the jelly to "set" each time before adding the slices of figs. Chill thoroughly. Unmold jelly on serving dish and surround with whipped cream sweetened and flavored as desired. Use pastry bag and rose tube for this purpose. NUT AND RAISIN CAKE J^ cup Cottolene. 4 teaspoons baking powder. 1 cup fine sugar. % cup milk. 3 eggs unbeaten. Grated rind of half an orange. 1 cup pecan nut meats. J^ teaspoon cinnamon. ^ cup raisins. 34 teaspoon mace. 2 cups pastry flour. 34 teaspoon salt. Fir'si Sunday 5^ SuTiday DtTiners 93 Process: Cream Cottolene, add sugar gradually, stirring con- stantly; add eggs, one at a time and beating each in thoroughly before adding another. Pass nuts and raisins through meat chopper, then mix with flour sifted with baking powder, salt and spices; add alternately to first mixture with milk, beating constantly. Turn mixture into a well-greased tube pan and bake thirty-five to forty minutes in a moderate oven. Spread with CARAMEL FROSTING WITH NUTS \}4c cups soft brown sugar. Whites 2 eggs. M cup granulated sugar. J/^ teaspoon almond extract. J^ cup boiling water. 3^ cup pecan nut meats broken in pieces. Process: Boil sugar and water together as for Boiled Frosting (see recipe Page 56). Pour slowly onto beaten whites of eggs, beating constantly, continue beating until frosting is nearly cool. Put pan containing frosting in a larger vessel of boiling water, place on range and cook until mixture granulates around sides of pan, stir constantly while cooking. Remove from hot water and beat until frosting will keep its shape when dropped from spoon. Add nut meats and flavoring. Spread on cake, using wooden spoon to give surface a wave-like appearance. ICED COFFEE Follow directions for making Boiled Coffee, using four cups boihng water. Chill and serve in tall glasses filled with cracked ice; add cream and sugar. 94 ^2 Sunday Dinners July Secofid Sunday (Wletttt Consomme with Vegetables Baked Stuffed Black Bass — Egg Sauce Paksley Potatoes Cauliflower with Cheese Sauce Thin Coen Bread Tomato and Onion Salad Steamed Blueberry Pudding — Foamy Sauce Iced Tea CAFfi Noir ^ : i, CONSOMME WITH VEGETABLES To six cups Consomm^ (for recipe see Page 149) add French string beans cut in diamonds, carrots cooked and cut in tiny fancy shapes (using French vegetable cutters), and French peas. Serve with toasted Cheese Crackers. BAKED BLACK BASS Clean a four-pound Black Bass, pickerel or haddock, sprinkle with salt, stuff and sew with No. 8 cotton thread. Cut four or five diagonal gashes on each side of backbone and lay in strips of fat salt pork. Have the gashes on one side come between gashes on the other. The fish may be skewered in the shape of the letter S, or placed in an upright position on a well-greased fish sheet, laid in the bottom of a dripping-pan. Brush over with melted butter and sprinkle with salt and pepper, dredge with flour and strew small pieces of fat pork around fish. Bake one hour in a hot oven, basting every ten minutes, first with melted butter or dripping, then with fat in dripping-pan as it is tried out. Dispose on hot serving platter, pour around Egg Sauce and garnish with sprays of parsley. STUFFING FOR FISH J^ cup cracker crumbs. }/^ teaspoon salt. 1 cup stale bread crumbs. }/g teaspoon pepper. 5 tablespoons butter. 3^ cup hot water. Onion juice. stLd Sunday S^ SuTiday Dinners 95 Peocess: Mix crumbs, add seasoning, melt butter and hot water, add to crumbs, toss lightly with a fork and add onion juice to taste. EGG SAUCE To Drawn Butter Sauce add one-half teaspoon Anchovy Esspnce and two hard-cooked eggs cut in thin slices. Sprinkle all with finely chopped parsley. (For Drawn Butter Sauce see Page 92.) THIN COBJSr BREAD ^ cup yellow corn meal. ^ teaspoon salt. IM cups flour. 1 cup thin cream. 2 tablespoons sugar. 1 egg well beaten. 5 teaspoons baking powder. 2- tablespoons Cottolene. Process: Mix and sift the dry ingredients; add cream, beaten egg and Cottolene, beat thoroughly; bake in a well-greased, shallow pan, in a hot oven, twenty-five minutes; five minutes before re- moving from oven, brush over with melted butter or milk to give it a richer color. Serve w^th baked or broiled fish. PARSLEY POTATOES Select smooth, uniform-sized new potatoes; wash, scrape and cover with cold water. Let stand one hour; drain and place in steamer, cover closely and steam until soft. Remove to serving dish; dot over with bits of butter and sprinkle at once with coarse salt and finely chopped parsley. CAULIFLOWER WITH CHEESE SAUCE Select a medium-sized, firm cauliflower. Trim ofl' leaves, cut off stalk, and soak one hour (head down) in cold salt water to cover. Cook (head up) until soft but not broken (about thirty minutes) in boiling salted water. Drain and place carefully in a buttered, shallow baking dish, pour over one and one-half cups of Cheese Sauce, sprinkle with buttered crumbs and place in oven until crumbs are browned. Serve in baking dish. 96 ^2 Sunday Dinners July Second Sunday CHEESE SAUCE 3 tablespoons butter. y% teaspoon pepper. 2 tablespoons flour. Few grains cayenne. J^ teaspoon salt. Ij^ cups hot milk. y^ cup cheese cut in small pieces. Process: Melt butter in a sauce-pan, add flour, mixed with seasonings, stir to a smooth paste; let cook one minute, stirring constantly. Pour on gradually hot milk and beat until smooth and glossy. Add cheese and when melted pour over cauliflower. TOMATO AND ONION SALAD Arrange a nest of heart lettuce leaves in salad bowl; place in center three peeled and chilled tomatoes, cut in quarters; thinly slice a mild onion, separate the rings and strew them over tomatoes, sprinkle all with green and red peppers finely chopped. Serve with French Dressing. STEAMED BLUEBERRY PUDDING 2J/^ cups bread flour. 2 tablespoons Cottolene. 4 teaspoons baking powder. 1 cup milk. 1 teaspQon salt. 1 cup blueberries. Process: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add milk gradually, stirring constantly; turn on a fioured board, knead sHghtly, then roll out to one-half inch thickness; place berries in center mixed with one-half teaspoon salt and two tablespoons sugar; fold dough over, pinch the edges together to form a large ball; lift carefully into a well-greased, two-quart pail, cover closely and steam one and one-half hours. Serve with FOAMY SAUCE 2 egg whites. ^ cup thin hot cream. 1 cup sugar. 1 tablespoon Sherry Wine. Nutmeg. Process: Beat the whites of eggs until stiff, add sugar gradually, beating constantly. Add hot cream slowly, continue beating. Add Sherry wine and a sprinkle of nutmeg. Milk may be used in place of cream, if the latter is not available. Jitly Third Sunday 52 Sunday Dinners 97 (menu Tomato Bouillon — Cheesed Butter Thins Radishes Pickles Cold Boiled Tongue Chili Sauce Potato Salad — Bkoiled Tomatoes Bluebehey Pie — Cheese Balls Iced Cafe au Lait Iced Cocoa TOMATO BOUILLON Prepare a tomato sauce; there should be two cups. Strain this while hot through one thickness of cheese cloth into six cups of hot Bouillon. Reheat and serve in Bouillon cups with CHEESED BUTTER THINS Sprinkle Butter Thins lightly with grated cheese, seasoned with salt and a few grains cayenne. Place in the oven until crackers are crisp and cheese is melted. BOILED TONGUE Wash and clean the tongue, cover with boiling water, to which add one-third cup each carrots, turnips and onion cut in dice; two sprays each parsley and thyme, one-half teaspoon peppercorns and one-half dozen cloves. Simmer until tongue is tender. Let cool in liquor in which it was cooked, remove the skin and brush with melted butter. Cover with fine, buttered bread crumbs, after arranging in dripping pan. Bake twenty minutes, basting often with hot stock or port wine. Chilly and slice thinly; garnish with triangles of buttered toast sprinkled with finely chopped parsley. 98 5^ Sunday Dinners '"'" Third Sunday CHILI SAUCE 2 dozen ripe tomatoes. 1 cup brown sugar. 1 dozen onions finely chopped. 4 cups cider vinegar. 1 dozen peppers finely chopped. 4 tablespoons salt. Process: Scald, peel and chop tomatoes; then add remaining ingredients in the order given. Place on range, bring to boiling point and cook slowly until thick. Add more salt and sugar if necessary. Turn into sterilized fruit jars, seal and store. Serve with meats, fish, etc. POTATO SALAD Cut balls from raw potatoes, using a French vegetable cutter. There should be three cups. Cook potato balls with three slices of onion in boiling salted water until tender. Drain, chill and marinate with French Dressing, then cover with Boiled Dressing. Arrange in a mound on serving platter, surrounded with a border of nasturtium blossoms and leaves. Sprinkle top with finely chopped chives. BOILED SALAD DRESSING J^ cup butter. Yolks 4 eggs. IJ^ teaspoons salt. 2 tablespoons flour. 1 teaspoon mustard. J^ cup vinegar diluted with 14: teaspoon paprika. 2 tablespoons water. 1 tablespoon sugar. 1 cup cream. Process: Melt butter in sauce-pan; add flour mixed with season- ings, add egg yolks slightly beaten and vinegar and water. Cook over hot water until mixture thickens. Cool. Whip cream and fold into mixture. Beat well, chill and serve with potato salad. BROILED TOMATOES Cut firm, ripe tomatoes in halves, crosswise. Rub each half lightly with a clove of garlic, sprinkle with salt, pepper, and fine, buttered bread crumbs mixed with a tablespoon of sugar. Place in a well-buttered broiler and broil five minutes. Remove care- fully to a well-buttered shallow ramekin, dot over with bits of butter, finish cooking in the oven, and serve. nL Sunday 5^ SuTiday Dinners 99 BLUEBERRY PIE Line a deep, perforated pie tin with Plain Paste; brush over with white of egg slightly beaten. Fill with three cups blueberries mixed with one cup sugar, two tablespoons flour, one tablespoon butter cut in bits., one-eighth teaspoon salt, one tablespoon lemon juice. Wet edges, cover with crust, flute the rim and bake thirty-five min- utes in a hot oven at first to set th^ crust, then reduce the heat and finish baking. CHEESE BALLS Rub to a paste one roll Neufchatel cheese; to this add one-half cup chopped pecan meats and one-half teaspoon finely chopped, mild red pepper; season with salt and roll with the "butter paddles" in small balls the size of Queen olives. Serve with berry or cherry pies. ICED CAFf: AU LAIT 1 cup medium ground coffee. 3 cups boiling water. White 1 egg. 3 cups scalded milk. 1 cup cold water. Process: Scald enameled coffee pot. Beat white of egg slightly. Dilute with one-half cup cold water, mix with coffee, turn into coffee pot and add boiling water, stir until well mixed. Place on range and let boil five minutes. Stir down and pour some into a cup to clear the spout of grounds. Return to pot and add remain- ing half cup of cold water. Place on back of range for ten minutes, where it will keep hot but not boil. After removing coffee to back of range, put milk into double boiler and, when scalded, pour the two together in another scalded coffee pot. Chill and serve. 100 5^ Sunday Dinners p'^rth Sunday (menu Watermelon with Sherry Sauce Consomme Printaniere — Imperial Rings Stuffed Hearts with Vegetables Potato Puff Cabbage Salad Raspberry Whip — White Nut Cake Iced Coffee WATERMELON WITH SHERRY SAUCE Scoop balls out of the center of watermelon using French potato cutter. Pour over Sherry Sauce and place them carefully in a freezer, packed in salt and ice, let stand until thoroughly chilled (about one and, a half hours). Serve with Sherry Sauce in taU champagne glasses. SHERRY SAUCE Cook one cup sugar with one-fourth cup of water three minutes. Cool slightly and add one-half cup Sherry, three tablespoons Sloe gin and a sprinkle of salt. Chill and pour over watermelon balls. CONSOMMfi PRINTANIERE To one quart of Chicken Consomme add one tablespoon each of cooked carrot and turnip, cut in small fancy shapes (using French vegetable cutter for this purpose), small peas, French beans and asparagus tips. Heat these vegetables in a small quantity of hot consomm^; drain, place them in hot soup tureen and pour over boil- ing consomme. IMPERIAL RINGS Cut stale bread in one-third inch slices. Stamp out circles three inches in diameter; with a smaller cutter (size of top of pepper shaker) i'^rth Sunday ^2 SuTiday Dtuners loi cut oxlt center, leaving rings about one-third inch wide. Brush with melted butter, sprinkle lightly with salt and paprika, and brown delicately in the oven. Serve in a circle overlapping each other on a plate covered with a doily. STUFFED HEARTS WITH VEGETABLES Clean and wash three calves' hearts; stuff and skewer into shape. Draw small strips of salt pork (lardoons) through edges of hearts. Sprinkle with salt and pepper, dredge with flour and brown well in hot Cottolene, with two slices onion, four slices carrot, one blade celery cut fine, two sprays parsley, two small bits bay leaf, three cloves and one-half teaspoon peppercorns. When hearts are richly browned, remove to Dutch oven, casserole or deep baking dish. Add two cups Brown Stock, cover closely and cook slowly in the qven until tender (about two hours), basting six times while cooking. Cut three slices of stale bread one-third inch thick, shape with ^arge round cutter; with a small cutter remove centers to form rings: brush with melted butter and brown delicately in the oven. Ar- range them on hot serving platter, set a heart in each ring and sur- round with new carrots and turnips cut Julienne style and cooked in boiling salted water until tender. There should be one and one- half cups each. Drain and dress with Maitre d'H6tel Butter. STUFFING FOR HEARTS }/2 cup cracker crumbs. J^ teaspoon finely chopped 3^ cup stale bread crumbs. parsley. 2 inch cube fat salt pork 1 tablespoon onion finely finely chopped. chopped. 2 blades celery finely chopped. Salt, pepper. Process: Mix ingredients iii the order given and season well with salt and pepper. POTATO PUFF Prepare two and one-half cups hot mashed potatoes. Add two and one-half tablespoons butter, one-half teaspoon baking powder, season with salt and pepper and moisten with one-half cup hot cream or milk, beat thoroughly. Add the whites of two eggs beaten until 102 52 Sunday Dinners rZihsund^ stiff. Pile lightly in a buttered baking dish and bake until well puffed and browned. NEW CABBAGE SALAD Mix two cups of new cabbagt, finely shredded, with one-half cup of celery cut in small pieces and one mild onion finely chopped. Add one-half tablespoon Worcestershire Sauce to one cup of boiled salad dressing and mix thoroughly with cabbage. Chill. Serve in onion cups or in nests of crisp lettuce leaves. RASPBERRY WHIP ly^ cups red raspberries. 1 cup powdered sugar, White 1 egg. Process: Mix sugar with berries and turn into bowl in which white of egg is slightly beaten, then mash berries and sugar and mix thoroughly with egg. Beat with a wire whip until mixture is stiff to stand. Pile lightly on a chilled serving dish ^nd surround with macaroons. Serve with GOLDEN SAUCE 1 egg. powdered sugar. 3 tablespoons Sherry wine. Process: Beat yolks until thick and light, add one half the sugar gradually, beating constantly: beat whites until stiff, graduaUy adding the remaining half cup sugar. Combine mixtures, add wine and beat thoroughly. WHITE NUT CAKE J^ cup Cottolene. 4 teaspoons baking powder. 13^ cups fine sugar. J^ teaspoon salt. ^ cup cold water. Whites 4 eggs beaten until stiff. 2M cups pastry flour. 3^ teaspoon Almond extract. 1 cup Enghsh walnut meats broken in pieces. Process: Cream Cottolene, add sugar gradually, beating con- stantly. Mix and sift flour, baking powder and salt, add alternately to first mixture with water, add nut meats and extract; cut and fold July Fourth Sunday 52 Sunday Dimiers 103 in whites of eggs. Bake in a sheet thirty-five minutes in a moderate oven. Spread with MAPLE FROSTING 1 cup maple sugar. White 1 egg. ]/2 cup boiHng water. 3^ teaspoon cream of tartar. Process: Boil sugar, water and cream of tartar together until it spins a thread from tip of spoon. Pour slowly in a fine stream on the beaten white and continue beating until of the consistency to spread over cake. (To get the exact proportion of sugar, weigh one level cup of granulated sugar to ascertain by weight how much Maple sugar is required for this amount of water and white of one egg. It will weigh about one-half pound.) 104 5 2 Sunday Dinners mh Sunday (YKlentt Cream of Lettuce Soup Pressed Chicken Tomato Salad Lattice Potatoes — Green Corn Pudding Peach Ice Cream — Rich Chocolate Cake Spiced Ice Tea *-»- CREAM OF LETTUCE SOUP 2 cups White Stock. 1 teaspoon finely chopped onion. 2 heads lettuce. J^ cup hot cream. 2 tablespoons rice. 1 egg yolk. 2 tablespoons butter. Salt and pepper. Few grains nutmeg. Process: Cook the onion in butter five minutes (without brown- ing), add rice, lettuce finely chopped, and stock, cover and cook until rice is soft; add hot cream, slightly beaten yolk of egg and seasonings. Do not allow soup to boil after adding egg yolk. Dis- card outer leaves of lettuce, using only the hearts for soup. PRESSED CHICKEN Disjoint a four- or five-pound fowl, cover with boiling water and let simmer until tender, with one carrot sliced, one onion sUced, a blade or two of celery broken in inch pieces, two sprays parsley and one-half teaspoon peppercorns. Add one tablespoon salt the last hour of cooking. Drain chicken from liquor, remove the skin and bones; strain Uquor, return to range and let simmer until re- duced to one cup, strain and reserve. When the meat is nearly cold, cut it in small cubes or chop fine; remove all fat from liquor, reheat and add chicken, stirring it slowly, season with salt and pepper if necessary. Decorate a granite, brick-shaped bread pan with i% Sunday 5^ Suitday Dinners los "hard boiled" eggs cut in rings or faiicy shapes, over these pack the chicken mixture very carefully so as not to disturb the decorations. Cover with a buttered paper, place a weight over paper and let stand over night in a cold place. Serve with Tomato Salad. TOMATO SALAD Wash garden cress and shake dry, arrange a bed on large oval platter, discarding all coarse leaves and stems. Peel and chill five uniform-sized tomatoes, cut a slice from the stem ends and scoop out the pulp, invert tomato cups on a plate and set aside in a cool places Chop fine the solid pulp of the tomato with one chilled and pared cucumber, add two tablespoons finely chopped chives, stir in one cup of Cream Dressing and refill tomato cups with mixture heaping them in pyramids. . Dispose these tomato cups at intervals in cress border and place mold of pressed chicken in center. CREAM SALAD DRESSING \Yt teaspoon salt. 1 egg slightly beaten. }^ tablespoon mustard. %}/% tablespoons melted butter. 1 tablespoon sugar. % cup cream. 4 tablespoons vinegar. Process: Mix ingredients in the order given, adding vinegar very slowly, beating constantly. Cook in double boiler imtil mixture thickens; continue beating, strain at once and chill. LATTICE POTATOES Wash and pare potatoes of a uniform size. Slice on a corrugated vegetable slicer, which is made for this purpose. Wash slices in cold water, changing the water several times; then let stand several hours in cold water. Drain and dry with crash towels. Fry a few at a time in deep hot Cottolene, drain on brown paper, sprinkle with salt. Pile on a lace paper doily in a fancy basket. GREEN CORN PUDDING To two cups of cooked green corn, cut from the cob (or one can of com) chopped fine, add two eggs slightly beaten, one teaspoon 106 §2 Sunday' Dinners' mu Sunday salt, one-eighth teaspoora peppier, one teaspoon. sugar, two table- spoons melted butter,' and two cups scalded milk. Mix well and turn into a buttered pu^dding diSh; bake untif firm in moderate oven. • PEACH ICE CREAM NO. 1 \)/2 cups peach pulp. Juice one lemon. IJ^ cups granulated sugar. 1 quart thin cream. Pbocess: Pare and stone choice, ripe peaches and r b the pulp through a puree strainer; add su^ar and lemon juice, ti n into the can of freezer packed in ice and salt (using three measure of crushed ice to one of rock salt) ; add cream and freeze in the usual way. RICH CHOCOLATE CAKE J^ cup Cottolene. 3^ cup hot water. 13^ cups sugar. J^ cup milk. 4 eggs. 2 cups flour. 4 squares chocolate. 3 teaspoons baking powder. 1 teaspoon cinnamon. }€ teaspoon salt. 1 teaspoon vanilla. Process: Cream Cottolene, add sugar gradually, stirring con- stantly. Melt chocolate over hot water, add hot water specified in recipe and beat immediately into creamed butter and sugar; add yolks of eggs beaten until thick and light. Mix and sift floiu", cin- namon, baking powder and salt; add to first mixture alternately with milk, add vanilla. Cut and fold in the stiffly-beaten whites of eggs. Bake in a shallow pan forty to forty-five minutes. Cover with Boiled Frosting (for recipe see Page 56) . SPICED ICED TEA 4 teaspoons tea. 2 cups boiUng water. 9 cloves. Process: Follow recipe for making tea. Strain into pitcher over cloves, chill, then pour into glasses filled with cracked ice. Sweeten to taste. The flavor of tea is preserved and is much finer by chilling the infusion quickly, before pouring over ice. Allow three cloTOB for each glass. The large Fenang cloves are the best. Hunger is the best seasoning for meat, And thirst for drink. — Cicero. W ^ it 108 52 Sunday Dinners ilTsu»day (YKlentt Nova Scotia CAi*APi:s Pan Broiled Fillets of Beef — Sultana Sauce Carlsbad Potatoes Peas and Onions French Style Lettuce, Peppergrass and Onion Salad Peach Ice Cream — Cocoanut Cake Coffee ^ ^ NOVA SCOTIA CANAPfiS Cut white bread in one-third inch slices; stamp out with heart- shaped cutter; spread both sides thinly with butter, brown them delicately in the oven. Mince Nova Scotia smoked salmon and moisten with Mayonnaise or Boiled Salad Dressing, Spread each heart with mixture, dispose a dainty border of finely chopped white of egg around each and tip it off with a sprinkle of the yolk pressed through a sieve. Do not cover the salmon entirely with the egg. Arrange canapes on small plates covered with a lace paper doily; garnish each with a spray of parsley and serve as first course. PAN BROILED FILLETS OF BEEF Have fillets of beef cut one and one-half inches thick; shape in circular forms. Broil ten mifiutes in a hissing, well-buttered frying pan, turning every ten seconds for the two minutes, that the surface may be seared thoroughly, thus preventing the loss of juices. Turn occasionally afterward. When half done season with salt, pepper, reduce heat and finish cooking. Arrange on hot serving platter and spread generously with soft butter. Pour over Sultana Sauce. (For recipe see Page 61.) CARLSBAD POTATOES Wash and pare one dozen small, uniform-sized potatoes; soak one hour in cold water to cover. Drain, put in stew-pan and cover with one quart of boiling water. Add two tablespoons butter and Fir^L«diat, and season to taste. Chop the giblets very fine, first removing the tough parts of the gizzard; then reheat them in sauce, and serve. GRA?fDMA'S BREAD STUEFIKG Remove the crust from two small baker's loaves; slice and pick in small bits; season with one-half teaspoon pepper, two and one- half teaspoons salt, one-half teaspoon powdered sage, and one medi- um-sized onion finely chopped; mix well, using two "forks; melt two-thirds cup of butter in three-fourths cup boUiag water; add to first mixture; toss lightly with forks; add two eggs slightly beaten, mix well, and fill well the body and breast of turkey. If bread is very stale, more moisture may be added. If a crumbly stuffing is desired, omit eggs. CRANBERRY JELLY Pick over and wash one quart cranberries. Seed two-thirds cup raisins; add to cranberries; add one cup boiling water and boil twenty minutes. Rub through a sieve, and add to pulp two cups sugar and two-thirds cups scalded seeded raisins; cook five- minutes, stirring constantly. Turn into a mold previously wet with cold water. Chill and serve. SWEET CORN NEW ENGLAND STYLE Chop one can of corn or two cups of green com fine. Add three eggs slightly beaten, one-half tablespoon sugar, one teaspoon salt, one-eighth teaspoon pepper, one tablespoon melted butter and two cups scalded milk. Turn into a buttered baking dish or into in- TMTsZnday $2 Suficlay Difiners 1S5 dividual ramekins, and bake in a slow oven until solid or custard- like. Serve in baking dish. CREAMED ONIONS Remove the skins from one dozen medium-sized onions, under water — to prevent the odor from penetrating the fingers — or grease the fingers before beginning to peel them. Drain, place them in a sauce-pan, and cover with cold water; bring quickly to the boiling- point and boil five minutes. Drain and cover with boiling salted water; let cook uncovered until tender (about one hour), but not broken. Prepare a thin cream sauce made as follows: CREAM SAUCE Melt three tablespoons butter in a sauce-pan; add three table- spoons flour; stir to a smooth paste. Add one and one-half ciips hot thin cream or milk; season with salt and pepper. Reheat onions in sauce; turn in hot serviag-dish, and sprinkle with one-half tea- spoon finely chopped parsley. HOT SLAW Shave one-half head white cabbage as fine as possible, using a sharp knife. Serve with a dressing made of yolks of two eggs slightly beaten; add one-fourth cup each of hot water and hot vinegar, slowly beating constantly, four tablespoons butter, a few drops onion juice, one-half teaspoon salt, and sift in one-half teaspoon groimd mustard and one-eighth teaspoon pepper. Stir this mixture over hot water until it thickens to the consistency of cream; add to cab- bage; mix well; place on range, stirring constantly until mixture is heated throughout. Two tablespoons of sugar may be added. THANKSGIVING PUDDING y% cup Cottolene creamed. 34 teaspoon cloves. 1 cup molasses. J^ teaspoon allspice. 1 cup buttermilk. 3^ teaspoon nutmeg. 3 cups flour. Ij^ cups seeded and shredded raisins. 1 teaspoon soda. M cup currants. IJ^ teaspoons salt. 3 tablespoons flour for dredging 1 teaspoon cinnamon. fruit. 156 $2 Sunday Dinners ^°""^'' Thiri Sunday Process: Cream Cottolene. Add molasses and milk. Sift flour, soda, salt and spices together; add gradually to first mixture; beat thoroughly. Mix raisins and currants; dredge them with flour and add to batter; mix well. Turn into a well-buttered tube mold; fill two-thirds full; place on buttered cover; set on trivet; surround with boiling water and steam three hours. Serve with DRAWN BUTTER SAUCE }4 cup butter. 3^ teaspoon salt. 3 tablespoons flour. J^ cup sugar. IJ^ cups boiling water. M cup brandy. J^ teaspoon nutmeg. Pbocess: Divide the butter into two equal parts. Melt one part in a sauce-pan; add flour, and stir to a smooth paste; add boiling water slowly, stirring constantly; let come to boiling point. Re- move to side of range, and add remaining butter in small bits; con- tinue beating. Then add salt, sugar, brandy and nutmeg. Beat again, and serve very hot. PUMPKIN PIE 1J4 cups steamed and strained pumpkin. Grated rind J^ lemon. 2 tablespoons flour. }/2 teaspoon ginger. 1 cup soft brown sugar. 3^ teaspoon salt. 1 tablespoon rose water. J^ teaspoon cinnamon. 1 tablespoon brandy. 2 eggs slightly beaten. Juice 1 lemon. 1}/^ cups milk. I Process: Mix ingredients in the order given. Turn in pie-pan lined with pastry. Bake in a hot oven for the first five minutes to set pastry; then reduce heat and bake slowly twenty-five minutes. , pZihsunday 5^ SuTiday Dinners 157 Qflflentt Cream of Onion Soup Celery Mixed Pickles Stewed Chicken — Tea Biscuit Mashed Potatoes Spiced Watermelon Rind November Salad Squash Pie — Whipped Cream Coffee Sweet Cider -k- CBEAM OF ONION SOUP 6 medium-sized onions sliced. 3 tablespoons butter. 1 quart cold water. 4 tablespoons flour. 1 green pepper chopped. 1 egg yolk. 2 cups scalded milk. Parmesan cheese. Salt and cayenne. Process: Cook onion and pepper in two tablespoons butter five minutes, without browning; add water and cook until onions are soft (about forty minutes). Rub through a sieve. Melt re- maining butter, add flour and stir to a paste; add gradually scalded milk, stirring constantly. Combine mixtures, add seasonings. Heat to boiling point, remove from range, add yolk of egg slightly beaten. Pass Parmesan cheese and hot, crisp crackers. Two tablespoons cheese may be added to soup when adding egg yolk. Serve very hot. CHICKEN STEW WITH TEA BISCUIT Dress, clean and cut up a fowl. Place in stew pan, cover with boiling water. Add three slices onion, one gtalk celery broken in pieces, six slices carrot, spray of parsley, one-half teaspoon pepper- corns and a small bit bay leaf. Heat to boiUng point, skim, cover 158 52 Sunday Dinners '^'""^'' Fourth Sunday and simmer slowly until meat is tender; the last hour of cooking add one tablespoon salt. Remove chicken, add one cup thin cream, strain stock and thicken with flour diluted with cold milk or water. Add one-half tablespoon finely chopped parsley. Serve with Tea Biscuit. If a richer sauce is desired, butter may be added to stock. TEA BISCUIT 2 cups flour. ^ teaspoon salt. 4 tablespoons Cottolene. 4 teaspoons baking powder. ^ cup milk. Process: Mix and sift flour, salt and baking powder, add Cottolene and rub it in lightly with tips of fingers. Add milk and mix to a soft dough with a knife. Toss on a floured board, pat and roll to one-half inch thickness. Shape with a small biscuit cutter, place close in buttered pah and bake 15 minutes in hot oven. NOVEMBER SALAD Arrange thin sKces of crisp Spanish onion in nests of bleached chicory leaves. Pile on onion Jonathan apples pared and cut in one-half inch cubes, celery hearts cut in small pieces and fresh English walnut meats cut in quarters. There should be an equal quantity of apples and celery, and one cup of nut meats to two cups each of the others. Moisten with Mayonnaise, sprinkle each portion with finely chopped green pepper. SQUASH PIE 1 cup squash steamed and 4 tablespoons brandy or strained. Sherry. 1 cup cream or rich milk. 1 teaspoon cinnamon. 1 cup sugar. IJ^ teaspoons nutmeg. 3 eggs sHghtly beaten. 1 teaspoon ginger. Salt. Process: Mix the ingredients in the order given, stir until ingredients are well blended. Line a deep, perforated pie pan with Rich Paste; brush over with shghtly beaten white of egg. Turn in squash mixture and bake in a moderate oven. Serve cold with whipped cream sweetened and fiavored with mace. ''Merry Christmas to friends! Merry Christmas to foes! The world' s bright with joy , so Forget all your woes. The earth's full of beauty , of Love and good cheer. Merry Christmas to all and a Happy New Year. ' ' — Ayion. >'A>^..9m<».s 160 ^2 Sunday Dinners December First Sunday Qfjflenu Scotch Potato Soup PoKK Tenderloin Lyonnaise Baked Apples Scalloped Potatoes Fried Egg Plant Bermuda Salad Apricot Dumplings — Hard Sauce Coffee H 1- SCOTCH POTATO SOUP (For recipe see Page 38.) PORK TENDERLOIN LYONNAISE Wipe and split two large pork tenderloins in halves lengthwise; sprinkle with salt, pepper and dredge with flour. Melt two table- spoons each of Cottolene and butter in an iron frying pan, and brown tenderloin richly on both sides in the hot fat. Remove to well- greased dripping pan and add to fat three onions thinly shced; cook until delicately browned, stirrir^g often. Sprinkle over onions two tablespoons flour, stir well. Put two tablespoons vinegar into one- half cup hot water, add slowly to onions, mix thoroughly.. Lay tenderloins over onions, cover closely and cook in the oven until ' meat is tender. Dispose tenderloin on hot serving platter and pour over contents of frying pan. Vinegar may be omitted and more water added. BAKED APPLES Wipe and core eight tart apples; arrange them in a granite drip- ping pan. Fill cavities with sugar and drop one-fourth teaspoon butter on top of each, sprinkle with cinnamon, sprinkle round one- half cup sugar and pour on one cup cold water. Bake in a slow oven until soft, basting often with syrup in pan. Dispose on serving dish and sprinkle with granulated sugar. SCALLOPED POTATOES Wash, pare and slice six medium-sized potatoes. Butter a quart baking dish, lay in a layer of potatoes, sprinkle with salt, P^Z,iay 52 Sunday Dinners I6I pepper, and dot over with bits of butter, dredge with flour and sprinkle lightly with chives. Repeat until potatoes are used and two tablespoons each of butter, flour and chives. Pour over one and one-half cups milk. Cover and bake one hour in the oven. Remove cover and brown top. Serve in baking dish. BERMUDA SALAD Slice thinly three or four Bermuda onions. Sprinkle with one tablespoon sugar, one teaspoon salt and cover with ice water. Let stand three hours. Drain and serve with French Dressing. APRICOT DUMPLINGS 2 cups flour. 1 tablespoon Cottolene. }/^ teaspoon salt. 1 cup thick cream. 4 teaspoons baking powder. Apricots. Process: Mix and sift flour, salt and baking powder, rub in Cottolene with tips of fingers, add cream, cutting it into flour mixture with a knife. Mix well. Turn on a floiu-ed board, knead slightly and roll out to one-half inch thickness. Shape with a large biscuit- cutter and place two halves of peeled apricots (drained from the syrup in the can) on each circle. Enclose them, pressing edges of dough together. Place them in a well-buttered granite dripping pan, one and one-half inches apart; sprinkle round them one cup granulated sugar, pour around two and one-half cups cold water. Bake ^ in a hot oven twenty minutes, basting three times during cooking. Serve with HARD SAUCE Yi cup butter. 1 cup powdered sugar. Sherry wine, brandy or vanilla. Nutmeg. Process: Cream butter, add sugar slowly, stirring constantly (this gives sauce a fine, smooth grain). Flavor as desired and pass through pastry bag and rose tube onto serving dish. Sprinkle with nutmeg. 162 52 Sunday Dinners ^""^^ Second Sunday (menu Oystek Soup Boiled Leg of Mutton — Capek Sauce Savory Rice — Steamed Squash Stuffed Egg Plant Lima Bean Salad Graham Bread Sandwiches Fig Pudding ' Cafe Noir OYSTER SOUP 1 quart select oysters. J^ cup butter. 4 cups scalded milk. ^ teaspoon salt. 1 stalk celery broken in pieces. J^ teaspoon pepper. Process: Place oysters in a colander; pour over one cup cold water. Take up each oyster with the fingers to remove bits of shells, reserve the liquor. Heat to boiling point and strain through double cheese cloth, set aside. Scald milk with celery, remove celery and add strained oyster liquor to milk. Plump oysters in their own liquor, take up with a perforated skimmer and lay over butter and seasonings, place in a hot soup tureen. Strain liquor into milk mixture and pour the latter over oysters. Serve at once with crisp, hot oyster crackers. BOILED LEG OF MUTTON Wipe meat; pound gently all over with a cleaver. Place in a kettle and cover with cold water, add one small carrot sliced, one turnip sliced, four sUces onion, two sprays parsley, a bit of bay leaf and one-half teaspoon peppercorns. Cover and bring quickly to boiling point; boil five minutes. Skim. Reduce heat and simmer °"""'" 52 Sunday Dinners 163 Second Sunday until meat is tender (from two to three hours). Add one tablespoon salt the last hour of. cooking. Serve with CAPER SAUCE 3 tablespoons butter. J^ teaspoon salt. 3 tablespoons flour. J^ teaspoon pepper. Ij^ cups strained mutton broth J^ cup capers, (or hot water). Process: Melt butter in a sauce-pan, add flour mixed with seasonings. Stir to a paste and pour on slowly broth in which mutton was boiled, first removing fat. Beat until smooth and glossy, add capers and heat to boiling point. Serve in sauce-boat. SAVORY RICE Cook one cup well-washed rice in three quarts of boiling water until .partially softened. Drain; add to rice two cups of well-sea- soned White Stock; turn into double boiler and steam until rice is soft and stock absorbed. Stir in one-fourth cup butter, one table- spoon finely chopped chives or parsley. Mix well with a fork and turn into hot serving dish. Sprinkle with pepper. STEAMED SQUASH Cut a marrow squash in slices, remove the seeds and stringy portions, pare and lay in a steamer. Cook over boiling water until tender. Drain perfectly dry. Mash and season with butter, salt, pepper and a little sugar. Serve hot with tiny dots of butter over top. STUFFED EGG PLANT Cut a slice from the stem end of a large egg plant. Remove the inside, leaving a shell-one-eighth inch thick. Cut pulp in one- half inch cubes, and cook in boiling salted water until tender; drain. Cook two tablespoons butter with one onion finely chopped, until' delicately colored (not fcrown), add one tablespoon finely chopped parsley. Mix with egg plant, season with salt and pepper, and refill shell. Cover with one-half cup buttered crumbs and bake in the oven until heated throughout and crumbs are brown. Serve in shell. 164 52 Sunday Dinners s^Zisumay LIMA BEAN SALAD 2 cups or Cream Dressing. 1 can lima beans. 2 hard-cooked eggs. French dressing. 1 tablespoon finely chopped cjiives. Process: Cook beans in boiling salted water until tender; drain. If canned French lima beans are used, drain from liquor in can and rinse in cold water. Cover beans with French Dressing, let stand one hour. Drain and sprinkle with chives (onion juice may be used). Mix with Cream Dressing and arrange in nests of lettuce' heart leaves. Garnish with eggs cut in quarters lengthwise; dip sharp edge in French Dressing, then in finely chopped chives or parsley. GRAHAM BREAD SANDWICHES Rub one cream cheese to a paste, add six olives finely chopped and one-half cup finely chopped pecans. Spread thin sUces of graham bread with chive butter. Spread an equal number slices of bread with cheese mixture. Lay one of each together, press edges, trim ofiE crusts and cut diagonally across in triangles. GRAHAM BREAD 4 cups boiling water. 1 yeast cake dissolved in 2 tablespoons sugar. J^ cup lukewarm water. 1 taljlespoon salt. 8 cups Graham flour, 2 tablespoons Cottolene. 6 cups white fiour. Process: Put sugar, salt and Cottolene in large mixing bowl. Pour on boiling water; when lukewarm add dissolved yeast cake. Sift together Graham and white flour, reserving one cup' white floui . 'for kneading. Add flour gradually to water mixture, stirring con- stantly; beat as mixture becomes stiff. Turn on a well-floured board and knead until dough is smooth and elastic. Rteturn dough to bowl, cover and set to rise in a warm place. When dough has doubled its bulk, cut it down with a knife without removing from bowl; cover and set to rise again. When double in bulk, knead slightly, weigh dough and divide into one-pound loaves. Shape loaves, place two loaves in each well-greased, brick-shaped bread December Second Sunday 52 Sunday Dinners 165 pan, brush between loaves with melted Cottolene. (Thete will be six loaves.) Cover and set to rise; when light, bake one hoiir in a "bread oven." CHIVE BUTTER Cream one-fourth cup butter; add two tablespoons very finely chopped chives. Season with a few grains salt and cayenne. FIG PUDDING }/^ cup milk. 1 1 cup soft brown sugar. 1 teaspoon salt. Grated rind of half an orange. 1 cup chopped washed figs. J^ cup Cottolene. 3 eggs well beaten. 2J^ cups soft bread crumbs Process: Cover bread crumbs with milk. Mix Cottolene with figs. To the milk mixtiu-e add eggs, sugar, salt and orange rind; combine mixtures. Beat thoroughly and turn into a well-greased tube mold; cover and steam three hours. Serve with Brandy or Vanilla Sauce. 166 ^2 Sunday Dinners December Third Sunday QVlentt Cream of Carrot Soup Pot Roast of Beef — Mushroom Sauce Browned Potatoes Parsley Onions Parsnip Fritters Cream Cold Slaw Steamed Snow Balls — Sauce Souffle Coffee — Tea CREAM OF CARROT SOUP 2 cups chopped carrots. 2 cups scalded milk. 1 small onion sliced. J^ cup hot cream. 2 sprays parsley. J4 cup butter. J4 cup washed rice. 2 tablespoons flour. 2 cups water. Salt, pepper, , Process: Cook carrots in water until tender. Rub through sieve, reserving the liquor. Cook rice in milk in double boiler until soft. Saute onion a delicate brown in butter, add flour and stjj to a paste. Add carrot mixture to milk and pour slowly over flour paste, stirring constantly; heat to boiUng point and add cream. Strain into hot soup tureer. and sprinkle with finely chopped parsley. POT ROAST Wipe five pounds beef cut from top of round; put bits of fat in an iron frying pan, shake over fire until tried out (there should be about one-fourth cup fat). Rub meat over with salt, dredge with flour and sear quickly over in hot fat turned into the pot in which meat is to roast. Add one cup boiling water, cover closely and cook slowly until meat is tender (about four or five hours), turn occasionally, add only suflBcient water to prevent meat burning. The last hour of Th:Ti:«day 52 Sunday Dinners 167 cooking sprinkle well with salt and pepper. Serve with brown ' gravy made from liquor in pot. MUSHROOM SAUCE 4 tablespoons butter. 1 egg yolk slightly beaten. 5J^ tablespoons flour. 2 teaspoons butter. 2 cups brown stock. J/^ tablespoon Worcestershire Sauce. 3^ can small mushrooms. 3^ teaspoon Kitchen Bouquet. Salt, pepper. Process: Brown butter richly (without burning) in a sauce-pan; add flour and continue browning, stirring constantly. Pour on stock slowly, continue stirring until sauce is smooth. Drain mush- rooms from the liquor and saute them delicately in butter. Remove from range, add egg yolk and Worcestershire Sauce; add Brown Sauce slowly, stirring constantly. Reheat over hot water and season with salt, pepper and Kitchen Bouquet. ' BROWNED POTATOES Pare the desired number of medium-sized potatoes; parboil ten minutes in boiling salted water. Drain, dry and place in pan around roast beief, veal or pork, fifty minutes before meat is done. Baste with the Uquor in pan and turn often to brown evenly. PARSLEY ONIONS Select the desired number of silver skin onions, medium size. Peel and cover with boiling water, bring to boiling point, boil five minutes. Drain and cover again with boiling salted water. Cook until tender, drain and remove to serving dish. Melt one-third cup butter (for one dozen onions) in same sauce-pan, add one teaspoon finely chopped parsley. Pour butter over onions and sprinkle with black pepper. PARSNIP FRITTERS Wash and scrub parsnips. Cover with boiling water and cook mitil tender. Drain, plunge in cold water and rub off skins with the hands. Mash and rub them through a coarse sieve. Season with salt and pepper, moisten with a little cream and butter. Flour the 168 52 Sunday Dinners '"""^'' Third Sunday hands and shape mixture in small, flat, oval cakes. Dredge them with flour and saut6 a golden brown in melted butter, turning them as griddle cakes. Serve very hot. CREAM COLD SLAW Cut a firm, crispi small head of cabbage in quarters. Cut out the stalk and shave in very thin slices crosswise. Cover with ice water and when crisp drain dry. Mix with the following Cream Dressing. Pile pyramid-like in a glass serving dish, and serve very cold. If cabbage is large, use half a head. CREAM DRESSING One cup thick sour cream (not old sour cream). Chill and stir in one teaspoon salt, a few grains cayenne, three tablespoons fine sugar and three tablespoons vinegar, diluted with one tablespoon cold water. Beat well and pour over cabbage, toss lightly with a fork and sprinkle with one teaspoon finely chopped parsley. STEAMED SNOW BALLS J^ cup Cottolene. 3 teaspoons baking powder. 1 cup fine sugar. Whites 4 eggs beaten until stiff. J4 cup milk. 3^ teaspoon salt. 2J^ cups pastry flour. 3^ teaspoon orange extract. > Process: Cream Cottolene, add sugar gradually, stirring con- stantly. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add extract. Cut and fold in whites of eggs. Fill buttered pop-over cups two-thirds full, place in steamer, cover steamer with a folded crash tea towel, cover closely and steam forty-five minutes. Serve with orange sauce or in nests of Whipped Cream, sweetened and flavored with Vanilla. Fourthsunday $2 S unduy Dinners 169 EDITORS NOTE: This toiH (dso he found a very acceptahk menu for a Christmas Dinner. Qflflenu Oyster Cqcktails Cbeam of Almond Soup en Tasse — Bread Sticks Celery Ripe Olives Brace of Ducks — Stuffing Olive Sauce Glazed Sweet Potatoes — "Thorn" Apples Hawaiian ^alad Plum Pudding — Brandy Sauce Chocolate Cake Bon Bons — Nuts and Raisins — Fruits Cafe Noib — Water Biscuit — Cheese OYSTER COCKTAILS 1 tablespoon fresh grated horse- 1 tablespoon Worcestershire radish. Sauce. 1 tablespopn vinegar. 3 tablespoons tomato catsup. 2 tablespoons lemon juice. 1 teaspoon salt. Few drops Tobasco Sauce. Process: Mix ingredients in the order given. Chill thoroughly and pour over oyster cocktails. Place six small oysters in each cocktail glass, add sauce and serve very cold. This sauce is suffi- cient for six cocktails. Oyster Cocktails may be served very at- tractively in tomato cups. CREAM OF ALMOND SOUP 2 quarts chicken or white stock. 2 tablespoons cornstarch. 1}^ tablespoons butter. 1 cup hot cream. ■ % cup blanched almonds. Salt, pepper. Few grains nutmeg. ; Process: Cook the butter and flour together in a sauce-pan; add gradually hot stock until of the consistency to pour; then add remain- 170 $2 Sunday Dinners December Pourtif Sunday ing stofck, let cook gently twenty minutes. Chop almonds fine, then pound them to a paste, add to first mixture and beat until thoroughly blended. Add hot cream and seasoning. Serve en tasse; sprinkle each portion with finely chopped parsley. ROAST BRACE OF DUCKS Dress and clean a brace (two) young domestic or wild ducks. Truss same as goose. If domestic ducks are used they may be stuffed. In the wild ducks place in each a head of celery; this is thought to improve their flavor. Domestic ducks should always be cooked "well done" and twice as long as wild ducks. Place the ducks on rack in dripping pan, sprinkle with salt and pepper, cover breast and legs with very thin slices of fat salt pork. Place in a hot oven and roast one and one-quarter hours, basting every five minutes (with fat in pan) for the first half hour, afterwards every ten minutes. Domestic ducks require a hotter oven than wild ducks or fowl. When tender, remove string and skewers. Place on hot serviug platter, surround with Thorn Apples and serve with Olive sauce. STUFFING 2 cups cracker crumbs. 1 onion finely chopped. 1 cup English walnut meats 1 teaspoon finely chopped pars- broken in small bits. ley. 1 cup thick cream. J^ teaspoon celery salt. J^ cup butter. J^ teaspoon salt. J^ teaspoon black pepper. Prochbs: Crush crackers with the hands, not too fine. Add nut meats, butter melted, cream, onion and parsley; mix -well with a fork; add seasonings. If stuffing appears too dry add more cream (a cup of chopped apple or celery may be added). This is sufficient stuffing for one duck. OLIVE SAUCE 4 tablespoons butter. 2 cups Brown Stock. 1 slice onion. 3^ teaspoon salt. 53^ tablespoons flour. J^ teaspoon pepper. 1 dozen olives. PBOGfBBs: Melt butter in sauce-pan, add onion and cook imtil FmX'sunday $2 Sufiday Dinncrs I7i delicately browned; remove onion and stir butter until well browned; add flour sifted with seasonings, stir to a smooth paste and continue browning. Add stock gradually, beating constantly. Pare the meat from olive pits, leaving it in one continuous curl. Cover with boiling water and cook six or seven minutes. Drain and add to Sauce. GLAZED SWEET POTATOES Wash and pare six medium-sized sweet potatoes. Parboil ten minutes in boiling salted water; drain and cut lengthwise in halves. Arrange them in a well-buttered granite dripping pan. Make a syrup by boiling one cup sugar with one-half cup water and two tablespoons butter three or four minutes. Dip each piece of potato into syrup and arrange in dripping pan. Bake until potatoes are tender (about forty minutes) basting two or three times with re- maining syrup. Oven should not be too hot as these potatoes will scorch easily. "THORN" APPLES Prepare a syrup by boiling two cups sugar and one ^and three- fourths cups water ten minutes. Wash, wipe, core and pare the desired number of apples (about eight for this quantity of syrup). Drop apples into syrup when pared, to prevent discoloration. Cook until tender, skimming syrup when necessary. Use a deep sauce-pan for this purpose, as apples cook better when covered with syrup. Better cook four apples at a time. Drain from syrup and fill £he cavities with quince jelly and stick apples thickly with blanched and shredded j^lmonds slightly toasted. Cut the almonds lengthwise in three pieces, then divide, making six "thorns." It is best to toast them in the oven until they are a golden brown. HAWAIIAN SALAD Arrange slices of canned Hawaiian pineapple, drained from the liquor in the can, in nests of crisp lettuce heart leaves. Pile on these Malaga grapes peeled, cut in halves lengthwise and seeds removed, mixed with an equal quantity of Enghsh walnut meats broken in pieces. Sprinkle thickly with candied cherries, cut in fine shreds or chopped. Moisten with French Dressing No. 2. -• ■i — , K 172 S2 Sunday Dinners ""ZTsur^y FRENCH DRESSING NO 2 J^ teaspoon salt. 2 tablespoons lemon juice or ]4: teaspoon paprika. 1 tablespoon Tarragon vinegar Few grains cayenne. and 6 tablespoons olive oil. 1 of lemon juice. Process: Put dry ingredients in bowl, add oil, mix well, then add lemon juice slowly while stirring constantly. Chill thoroughly and use on Fruit Salad. PLUM PUDDING J^ lb. stale bread crumbs. ^ cup figs chopped fine. 1 cup scalded milk. J^ cup citron cut in thin shreds. 5^ cup soft brown sugar. ^ cup Cottblene. 5 eggs. 34 cup brandy. 1 cup raisins seeded and J^ grated nutmeg, shredded. 1 teaspoon ciimamon. ^ cup English currants. 3^ teaspoon mace. J^ cup English walnut meats J^ teaspoon cloves. chopped. \]/^ teaspoons salt. Process: Add crumbs to milk and let soak one or more hours. Add sugar, yolks of eggs beaten very light, fruits mixed with nut meats and citron. Cream Cottolene and add to first mixture, then brandy and spices sifted together. Fold in whites of eggs beaten stiff; mix thoroughly and turn into a well-greased tube mold and steam five to six hours. Remove from mold to hot serving platter. Garnish with sprays of holly, pour around brandy, light with a taper and send to table en flambeau (in a flame). Serve with Brandy Sauce. BRANDY SAUCE , J^ cup butter. % cup heavy cream whipped stiff. 1 cup confectioners' sugar. 2 tablespoons brandy. Whites 2 eggs beaten stiff. 1 tablespoon Jamaica rum. }/^ teaspoon salt. Grating nutmeg. Process: Cream butter, add sugar gradually, stirring constantly. Place over hot water, add eggs and beat with a Gem whip until evenly blended, cool slightly and add brandy, rum and salt. Fold in cream and sprinkle with nutmeg. December Fifth Sunday 52 Sunday Dinners 173 Qfaenu Consomme with Barley Roast Loin oi' Pobk — Brown Gravy Apple Rings Baked Sweet Potatoes Spiced Peaches Apple and Date Salad Cranberry Tarts — Cheese Coffee CONSOMME WITH BARLEY 2 quarts consomme. 2 quarts boiling water. 2 tablespoons pearl barley. Salt. Chives or Parsley. Process: Soak barley in cold water over night; drain and cook in boiling salted water untU soft. Drain and reheat in consomme. Sprinkle in one-half tablespoon finely chopped chives or parsley. Serve with crisp crackers. ROAST LOIN OF PORK Wipe a five-pound loin of pork (little pig if possible); sprinkle with salt, pepper, powdered sage and dredge with flour. Place in dripping pan, surround with some of the fat cut in small cubes. Set to cook in a moderate oven for four hours, basting every ten minutes for the first half hour and afterwards every fifteen minutes, with dripping in pan. Remove to serving platter, surround with Apple Rings and make a gravy same as for other roast meats. APPLE RINGS Pare, core and cut apples that are not too sour, in rings one-half inch thick. Sprinkle them with lemon juice. Make a syrup by 174 52 Sunday Dinners mT'sunday cooking one cup sugar with one cup water, ten minutes. Drop in tkree or four Cassia buds or pieces of stick cinnamon. Cook three or four apple rings at a time in syrup imtil soft, turning often to pre- serve their shape. Drain and arrange them around roast loin of pork. The syrup may be used for stewing apples or prunes. BAKED SWEET POTATOES Select smooth sweet potatoes of uniform size. Wash and scrub with a vegetable brush. Bake same as white potatoes. When soft, break the skiosj put into each a teaspoon butter and serve hot. APPLE AND DATE SALAD Pare and core three Jonathan apples. Cut them Julienne style (in straws); there should be two cups. Sprinkle apples with lemon juice to prevent discoloration. Clean one-half pound of dates, re- move skins and stones; let them dry off in the oven. When cold cut each date in strips, same as apples. M^ apples and dates and marinate them with French Dressing. Let stand one hour. Then add one-half cup almonds cut in shreds lengthwise. Mix well and serve in nests of lettuce heart leaves. Mask with Mayonnaise Dressing. CBANBERRY TARTS Roll Rich Papte one-eighth inch thick; cut in three-inch squares. Put one or two teaspoons Cranberry mixture on one side of square, moisten the edges with water, fold in triangle shape. Crimp the edges and prick over top with fork. Bake same as pies. Sprinkle with fine sugar. Serve hot with cheese. CRANBERRY MIXTURE 2 cups cranberries chopped moderately. J^ cup water. }^ cup raisins seeded and chopped. Few grains salt. 13^ cups sugar. 1 tablespoon butter. Process : Mix ingredients in the order given (except butter). Cook until soft, stirring constantly. Add butter, chill mixture. Use for pie with one crust and decorate, when baked, with pastry cut in fancy shapes and baked on a tin sheet, or use for filling tarts. Supplementary Recipes Including recipes for a few cakes for special occasions, a variety of cookies suitable for use at any time, together with a selection of breakfast cakes, muffins, rolls, etc., that would not usually come within the compass of a dinner menu. BRIDE'S CAKE J^ cup Cottolene. 3 teaspoons baking powder. % cups fine granulated sugar. }/2 teaspoon salt. }/2 cup milk. 1 teaspoon orange extract. 23^ cups pastry flour. Whites of 8 eggs. Peocess: Cream Cottolene, add sugar gradually, beating con- stantly. Mix and sift flour with baking powder and salt; add alter- nately to first mixture with niilk, continue beating. Add extract, and cut and fold in the whites of eggs beaten until stiff and dry. Fill a tube cake pan well-greased with Cottolene, two-thirds full, and bake fifty minutes in a moderate oven. When slightly cool, spread with Ornamental Frosting. TWELVE POUND FRUIT CAKE "Groom's Cake" J^ pound Cottolene. 2J^ pounds seeded raisins. 1 pound brown sugar rolled. 3 pounds currants. Yolks 12 eggs well beaten. 1 pound citron thinly sliced 2 cups N. O. Molasses. and cut in shreds. 1 pound flour. H pound candied cherries cut J/^ tablespoon cinnamon. in quarters. 1 teaspoon cloves. M pound carldied orange peel 3^ tablespoon mace. finely chopped. . 1 teaspoon salt. M pound candied lemon peel; 1 teaspoon soda. finely chopped. Whites 12 eggs beaten stiff. }/i cup brandy. 175 176 Supplementary Recipes ' Process: Cream Cottolene, add sugar gradually, stirring con- , stantly; add egg yolks, continue stirring and beating, add molasses, flour mixed and sifted with spices, salt and soda; fold in the whites of eggs and lastly add the fruit except citron. Turn mixtiu-e into a well-greased pan lined with' several thicknesses of heavy paper, put citron into mixture in layers, having a layer of batter on top. Divide the mixture equally in two tube pans, eight inches in diameter, filling pans two-thirds full. Bake two and three-quarter hours. NEW ENGLAND ELECTION CAKE 1 cup bread dough slightly rounded. 6 large figs chopped fine. , J^ cup Cottolene. Ij^ cups flour. 2 eggs. J^ teaspoon soda. 1 cup soft brown sugar. J^ teaspoon cloves. J^ cup sour milk. J^ teaspoon nutmeg. ^ cup seeded and shredded raisins. J^ teaspoon cinnamon. 1 teaspdon salt. Process: Cream Cottolene and work it in the dough with the hand. Add eggs well beaten, sugar, soda dissolved in milk, fruit dredged with one-fourth cup flour, remainder flour mixed and sifted with spices and salt. Beat thoroughly with the hand. Turn mixture into a well-buttered, brick-shaped bread pan, cover and let rise for one and a quarter hours in a warm place. Bake one hour in a moder- ate oven. Spread with MILK FROSTING Ij^ cups granulated sugar. 1 teaspoon butter. J^ cup rich milk. 34 teaspoon each vanilla and lemon extract. Process: Melt butter in sauce-pan; add sugar and milk. Stir constantly that sugar may not stick to saucepan, bring to boiling point and cook without stirring twelve to fourteen minutes. Remove from range and beat until of the consistency to spread; add flavoring and pour over cake, spread evenly with spatula. When frosting is firm, crease at once with the dull edge of a silver knife. When eggs are high in price, this frosting will prove very acceptable. Supplementary Recipes 177 CHOCOLATE LAYER CAKE 4 squares chocolate. % cups pastry flour. 3 tablespoons boiling water. 2 teaspoons baking powder. M cup Cottolene. J^ teaspoon salt. IJ^ cups sugar. 3 eggs. J^ cup milk. . J^ teaspoon Vanilla. Process: Melt chocolate over hot water, add boiling water and cook over hot water until smooth, stirring constantly. Cream Cottolene, add sugar gradually, stirring constantly; add chocolate mixture. Add yolks of eggs well beaten. Mix and sift flour, baking powder and salt, add alternately to first mixture with milk. Add flavoring, and cut and fold in the stiffly beaten whites of eggs. Turn into buttered layer cake pans and bake fifteen minutes in a hot oven. Spread with Boiled Frosting (for recipe see Page 56) and sprinkle (vith shredded toasted almonds before frosting sets. VALENTINE CAKES % cup Cottolene. 3J^ cups flour. 2 cups sugar. 4J^ teaspoons baking powder. 4 eggs. 1 teaspoon rose water. 1 cup milk. 3^ teaspoon mace. J^ teaspoon salt. Process: Cream Cottolene, add gradually one cup sugar. Beat egg yolk thick and light, add gradually remaining cup sugar. Com- bine mixtures. Mix and sift flour, baking powder, mace and salt. Add alternately to first mixture with milk, add rose water. Then cut and fold in the stiffly beaten whites of eggs. Bake in small heart-shaped individual tins. CoV^er with frosting and outline the edge with tiny red candies. SEED CAKES % cup Cottolene. 1 teaspoon salt. 2 cups sugar. Flour. 2 eggs well beaten. IJ^ tablespoons caraway 1 teaspoon soda. seeds. 1 cup buttermilk. Raisins. Process: Cream Cottolene, add sugar gradually, add well beaten egg, soda dissolved in milk, salt, seeds, and flour to make a soft 178 Supplementary Recipes dough. Chill the dough and shape as other cookies. Place a seeded raisin or the half of a pecan nut meat in center of each before baking. CHOCOLATE NUT AND FRUIT COOKIES 3^ cup Cottolene. 1 cup nut meats chopped. 1 cup sugar. 1 cup raisins seeded and J^ cup grated chocolate. shredded. 2 extra tablespoons sugar. 23^ cups flour. 2 tablespoons boiling water. 3 tablespoons baking powder. . 2 eggs well beaten. J^ teaspoon salt. Process: Cream Cottolene, add sugar gradually, stirring con- stantly. Melt chocolate over hot water, add tiie two extra table- spoons sugar and boiling water. Cook one minute; when cool add to first mixture. Add beaten eggs. Mix and sift flour (reserving one-fourth cup), baking powder and salt. Add to cake mixture. Add fruit and nut meats dredged with remaining flour. Chill mixture. Drop from spoon onto a well-greased baking sheet one and one-half inches apart; press a raisin or the half a nut meat in center of each cake and bake in a moderate oven. RAISIN CAKELETS J^ cup Cottolene. 3 teaspoons baking powder. 1 cup fine sugar. 34 teaspoon salt. 2 eggs well beaten. 1 cup raisins seeded and cut in Yolk 1 egg. pieces. J^ cup milk. 1 tablespoon flour. 2 cups flour. Blanched and shredded almonds. Process: Cream Cottolene, add sugar gradually, stirring con- stantly. Add beaten egg yolk and eggs. Mix and sift flour, baking powder and salt. Add to first mixture alternately with milk; add raisins dredged with tablespoon flour. Beat thoroughly and fill small, buttered individual tins two-thirds full. Strew tops with almonds, sprinkle with powdered sugar and bake twelve to fifteen minutes in a moderate oven. Supplementary Recipes 179 PLAIN GINGER CAKES 1 cup N. O. molasses. 4 cups flour. 2 teaspoons soda, 1 teaspoon salt. 3^ cup Cottolene. 1 tablespoon ginger. y^ cup boiling water. 1 teaspoon cinnamon. J^ teaspoon cloves. Pkocess: Add soda to molasses. Melt Cottolene in boiling water; combine in mixing bowl. Mix and sift flour, salt and spices, add to first mixture and beat thoroughly. Chill dough and roll a small portion at a time to one-half inch thickness, shape with a round cutter. Press a seeded raisin in top of each, sprinkle with coarse granulated sugar. Bake in a moderate oven. It may be necessary to add more flour, as flour varies in thickening properties. BROWNIES 3 tablespoons Cottolene. J^ cup N. O. molasses. 1 egg well beaten. % cup pecan nut meats J^ cup powdered sugar. broken in small bits. 3^ cup bread flour. 3^ teaspoon salt. J^ teaspoon ginger. Process: Cream Cottolene and sugar gradually, add molasses, beaten egg, flour sifted with salt, ginger and nut meats. Bake in very small well-greased, iron gem or brownie cups. Place one-half pecan nut meat on top of each cake. BRANDY SNAPS J^ cup molasses. M cup granulated sugar. yi cup Cottolene. 1 tablespoon ginger. y^ cup flour. }/i teaspoon nutmeg. » )/% teaspoon salt. Process: Put molasses in sauce-pan, bring to boiling point; add Cottolene and, when melted, add flour sifted with sugar, ginger, nutmeg and salt. Drop from tip of spoon in small portions on a buttered tin sheet, about three inches apart. Bake in a slow oven. When slightly cool, remove from sheet with a spatula and roll over the handle of a wooden spoon. Lay on cake cooler until crisp. 180 Supplementary Recipes BAKING POWDER BISCUITS 2 cups pastry flour. \^ teaspoon salt. 4 teaspoons baking powder. 2 tablespoons Cottolene. 5^ cup milk or water. Process: Sift together flour, baking powder and salt. Add shortening and rub into flour with tips of fingers, using a light touch. Add milk or water, mix with a knife to a soft dough. Turn on a lightly floured board; knead slightly. Pat and roll to one-half inch thickness. Shape with small biscuit cutter. Place close together in a buttered pan and bake in a hot oven fifteen minutes. CREAM FRUIT ROLLS 2 cups pastry flour. 1 tablespoon Cottolene. ^2 teaspoon salt. 1 cup cream. 4 teaspoons baking powder. Dates. Process: Sift together flour, salt and baking powder; add shortening and rub in with tips of fingers. Add cream, mix with knife to a soft dough. Turn on a lightly floured board; pat and roll to one-third inch thickness. Cut with biscuit cutter, place one-half of a stoned date on half of biscuit, brush edged with milk and fold as Parker House Rolls. Press edges together, brush top of rolls with milk and place one-half date on top of each. Bake on a buttered sheet in a hot oven fifteen minutes. LITTLE CREAM BISCUIT 2 cups pastry flour. % teaspoon salt. 4 teaspoons baking powder. 1 tablespoon Cottolene. ^ cup of rich cream. Process: Mix and sift flour, salt and baking powder. Rub in Cottolene with tips of flngers. Cut the cream into mixture with a silver knife. When well mixed, toss on a well-floured board, pat and roll one-half inch thick. Shape with very small biscuit cutter (size of silver dollar), brush the top over with milk and bake twelve to fifteen minutes in a hot oven. -t- Supplementary Recipes I8i WHEAT MUFFINS 3 tablespoons Cottolene. 4 teaspoons baking powder. yi cup sugar. 2 cups flour. ^ cup thin cream or milk. ^ teaspoon salt. 1 egg beaten very light. Process: Cream the Cottolene with a wooden spoon. Add sugar gradually, then alternately cream and flour sifted with baking powder and salt. Add well-beaten egg. Bake in hot, well-buttered gem cups. A cup of blueberries may be added to this mixture for blueberry tea cakes or one-fourth pound dates may be stoned, chopped and added to the butter and sugar for date muffins. GRAHAM MUFFINS 1 cup Graham flour. 1 cup milk. 1 cup white flour. 1 egg beaten very light. J^ cup sugar or molasses. 2 tablespoons Cottolene. 1 teaspoon salt. 4 teaspoons baking powder. Process: Sift together flours, sugar, salt and baking powder. Add milk gradually, egg beaten very light and melted Cottolene. Beat mixture thoroughly. Bake in hot, buttered, iron gem cups twenty-five minutes in a hot oven. CORN MUFFINS 1 cup corn meal. 3^ teaspoon salt. 1 cup white flour. 1 cup thin cream or milk. 4 teaspoons baking powder. 2 eggs beaten very light. yi cup sugar. 2 tablespoons Cottolene. Process: Sift together corn meal, flour, baking powder, sugar and salt. Add cream or milk and stir to a smooth batter. Add well beaten eggs and melted butter. Beat thoroughly and bake in hot buttered gem cups in a hot oven twenty minutes. POPOVERS 1 cup flour. Vi cup milk. yi teaspoon salt. 1 teaspoon melted Cottolene. 2 eggs beaten very light. 182 Supplementary Recipes Process: Sift flour and salt together, add milk gradually, beating continuously. Add melted Cottolene and beaten eggs. Beat batter with a Dover egg beater three or four minutes until it is perfectly smooth, creamy and full of bubbles. Pour into hissing-hot, well- greased gem cups and bake in a hot oven thirty to thirty-five min- utes. They may also be baked in earthen custard cups. When baked in the latter vessel they will have a glazed appearance. SOUR MILK GRIDDLE CAKES 2J^ cups flour. 2 cups rich sour milk. 1 teaspoon salt. IJ^ teaspoons soda. 1 tablespoon Cottolene. 1 egg lightly beaten. Peocess: Mix and sift flour, salt and soda. Add sour milk and beat to a smooth batter. Add Cottolene and well-beaten egg; continue beating until ingredients are thoroughly blended. Batter should be smooth and creamy. Drop by spoonsful on well-greased, hot griddle; grease griddle with melted Cottolene. Cook on one side and, when light and covered with bubbles, turn and cook on the other side. WAFFLES 33^ cups flour. % cups milk. 2 tablespoons baking powder. Yolks 4 eggs. 1 teaspoon salt. Whites 4 eggs. 1 tablespoon melted Cottolene. Pbocbss: Mix and sift dry ingredients, add milk gradually, beating constantly. Add Cottolene, yolks of eggs well-beaten and whites of eggs beaten stiff. Beat mixture thoroughly. Cook in well-greased, hot waffle iron (use melted Cottolene for greasing waffle iron), browning first on one side, then turn iron and brown on the other. Serve with maple or lemon syrup. GERMAN COFFEE CAKE 1 cup scalded milk. 1 compressed yeast cake dissolved in 3 tablespoons Cottolene. 34 cup lukewarm water. }/i cup sugar. 1 egg well beaten. }^ teaspoon salt. . ^^ cup seeded and shredded raisins. Flour. Supplementary Recipes 183 Process: Put Cottolene, sugar and ^alt in mixing bowl; add scalded milk. When lukewarm add dissolved yeast cake, beaten egg and sufficient flour to make a very thick batter. Beat thor- oughly tmtil mixture is smooth. Add raisins, cover closely and set to rise. When light, spread dough in buttered dripping pan one inch in thickness; cover and let rise again. Before placing in the oven, brush over with beaten egg and cover with the following mixture : Melt one-third cup butter in a sauce-pan, add one-half cup sugar, mix with one and one-half teaspoons ciim^mon. When sugar is partially melted add one and one-half tablespoons flour. Mix well and spread on cake, strew top with blanched and shredded almonds, bake twenty-five minutes in a moderalte oven, SALAD ROLLS 1 cup scalded milk. V/i cups flour. 3 tablespoons sugar. J^ cup melted Cottolene. 1 teaspoon salt. % eggs well beaten. 1 compressed yeast cake dis- ^ teaspoon grated lemon rind, solved in Flour. J^ cup lukewarm water. Pbocess: Put sugar and salt in mixing bowl, pour on scalded milk. When lukewarm add dissolved yeast cake and one and one- half cups flour, beat thoroughly; cover and let rise; when light add melted Cottolene, well beaten eggs, grated lemon rind and just enough flour to knead. Cover and set to rise again; when light turn on a floured board, knead slightly; roll to one-half inch thick- ness, shape with very small biscuit cutter, then roll each biscuit in the shape of a finger roll. Place on a buttered sheet an inch and one-half apart; set to rise, and bake fifteen minutes in a hot oven. Five minutes before removing from oven, brush over tops with white of one egg slightly beaten, diluted with one tablespoon milk. CINNAMON ROLLS 2 cups scalded milk. % cup sugar. 1 compressed yeast cake in 1 teaspoon salt. y2 cup lukewarm water. 4 tablespoons granulated sugar. 3 eggs lightly beaten. J^ teaspoon cinnamon. yi cup Cottolene. Flour. • 184 Supplementary Recipes Process: Prepare a sponge when scalded milk is lukewarm by adding two cups flour and dissolved yeast cake; bea,t thoroughly; cover and set to rise. When light, add well beaten eggs, Cottolene worked to a creamy consistency, sugar, salt and flour enough to knead (about six and one-half cups). Knead until smooth and elastic. Roll out to one-fourth inch thickness, spread generously with soft butter, sprinkle thickly with sugar and cinnamon, mixed and sifted. Roll like jelly roll; cut. off slices one-half inch thick; set them close together, cut side down, in a greased dripping pan. Brush between rolls with melted Cottolene, cover and set to rise. When light, bake thirty minutes in a moderate oven, remove from oven and brush over with white of egg diluted with two tablespoons cold milk. Return to oven to brown; repeat, to make them glossy. BLUEBERRY TEA CAKE 3 tablespoons Cottolene. 4 teaspoons baking powder J^ cup sugar. 1 teaspoon salt. 1 egg. 1 cup milk. 2% cups bread flour. ^ cup berries. Process: Cream Cottolene, a4d sugar gradually, stirring con- stantly. Add egg beaten thick and light. Mix and sift flour (except three tablespoons), baking powder and salt; add to first mixture alternately with milk. Spriukle remaining flour over berries and fold them in quickly. Bake in well greased shallow pan thirty minutes in a moderate oven. Serve hot with Hard Sauce or cream, or with butter. DOUGHNUTS 3 eggs. 1 teaspoon nutmeg. V/i cups sugar. % teaspoons salt. 3 tablespoons Cottolene. IJ^ cups sour cream. 5 cups bread flour. IJ^ teaspoons soda. Process: Beat eggs very light without separating the whites and yolks; add sugar gradually, beating constantly; add Cottolene and continue beating. Mix and sift flour, nutmeg, salt, and soda, add alternately to first mixture with sour cream. Chill dough, then toss on a slightly floured board, roll to one-half inch thickness; shape Supplementary Recipes 185 with cutter and fry in deep, hot Cottolene. Drain on soft brown paper. When cool, sprinkle with powdered sugar. CRULLERS 4 tablespoons Cottolene. 4 teaspoons baking powder. V/i cup sugar. l^ teaspoon salt. 2 eggs. ^/i cup milk. 4 cups flour. 34 cup Sherry wine. J^ teaspoon nutmeg. Cinnamon and powdered sugar. Process: Cream the Cottolene, add sugar gradually, beating constantly. Add yolks beaten thick and light, and whites beaten stiff and dry. Mix and sift flour, salt, nutmeg and baking powder, add to first mixture alternately with milk; add Sherry wine. Turn onto a well-floured board and pat and roll to one-eighth inch thick- ness. Cut in pieces three Laches long by two and one-half inches wide, make four parallel gashes lengthwise of each cruUer, at equal distances apart; lift each by running fingers through gashes and drop carefully into hot Cottolene; turn when they rise to top of fat. When cooked, drain on brown paper and sprinkle with powdered sugar mixed with a little cinnamon. (FRIED OYSTERS IN CRACKER MEAL) Wash the desired number of New York Counts, using one cup cold water to a quart of oysters. Drain and dry them between crash towels. Sprinkle with salt and pepper, dredge with flour and dip them, one at a time, in egg, diluted with two tablespoons cold water to each egg. Then dip in fine cracker meal. It is very important that each oyster is well covered with crumbs. Fry in deep hot Cottolene to a golden brown. Drain on brown paper, garnish with stuffed olives and sprays of parsley. FRIED OYSTERS (IN BATTER) FoUow directions in the foregoing recipe, and dip oysters in batter (see next page). Fry in deep hot Cottolene, turn occasion- ally. Drain and serve on folded napkin, garnished with curled celery and shoes of lemon rind dipped in finely chopped parsley. 186 Supplementary Recipes Batter 1 cup bread flour. ^ }/% teaspoon pepper. 3^ teaspoon salt. 2 eggs. J^ teaspoon celery salt. ^ cup milk. Process: Mix and sift dry ingredients; add milk slowly, beating constantly until batter is smooth. Beat eggs thick and light, cut and fold them into batter. Beat thoroughly and dip the drained and dried oysters into batter, one by one, and fry in deep, hot Cottolene. COD FISH BALLS 1 cup "picked up" codfish. 1 egg well beaten. 2^ cups potatoes. 1 tablespoon butter. Few grains pepper. Process: Wash fish and cover with cold water; let stand several hours, "pick up" in small pieces. Wash, pare and cut potatoes in small cubes, measure them, soak in cold water for an hour; cook with fish in boiling water until potatoes are soft. Drain through a sieve until quite dry; return to sauce-pan in which they were cooked, mash thoroughly that there may be no lumps left in potatoes. Add butter, egg and pepper. Beat with a slotted wooden spoon until very light. Season with salt if necessary. Take up by rounded tablespoons, place in croquette basket and fry one minute in deep hot Cottolene (frying six fish balls at a time) ; drain on brown paper. Allow fat to reheat between fryings. MAITRE D'HOTEL BUTTER Process: Cream four tablespoons butter with a wooden spoon; add one-half teaspoon salt, one-eighth teaspoon pepper and a. few grains cayenne, in the order given; also one-half tablespoon finely chopped parsley, and three-fourths tablespoon lemon juice, drop by drop, beating constantly. This is used as a dressing for certain kinds of fish. INDEX PAGE Alabama Salad so Ambrosia , 27 Anise Seed Wafers 27 Apple, Baked 160 Baked and Stuffed with Figs 138 Cake with Lemon Sauce 37 Crab, Spiced 147 and Date Salad 174 Pie (Plain Paste) 124 Rings 173 Sauce, Chantilly 17 Sauce, Spiced 38 Thorn 171 Apricot Dumplings 161 Erozen 117 Sauce, Dried 46 Asparagus, Cream of 66 Salad 72 Tips in Croustades 85 with Butter Sauce 70 Banana Baked (Sultana Sauce) 60 Fritters 126 Sauce 24 Beans, Boiled, White 39 String, Buttered 36 String, Salad 91 Stringless, with Bacon 67 Bechamel Sauce 85 Beef, Boiled 23 Corned, boiled with Vegetables. ... 73 Braised 139 Fillets, Pan Broiled 108 Fillet Roast 125 Pot Roast 166 Rolled Rib Roast 146 Spiced 114 Tongue, Braised 29 Beets, Buttered 143 in Drawn Butter 92 Pickled 136 Biscuit, Baking Powder 180 Little Cream 180 Tea 158 Blackberry Roly-Poly 112 Blueberry Pie 99 Steamed Fiidding 96 TeaCake 184 Bluefish k la Creole 66 Bouillon, Chicken 54 Clam 67 Tomato 32,97 Brandy Snaps 179 Sauce ^ 172 Bread, Biscuit Tea 158 ■ Corn, Thin 95 Croutons 87 Crusts 44 187 PAOS Bread, Graham 164 Rings, Imperial loO Sandwiches (Nut Bread) 152 Sticks 15, 150 Broth, Standard 32 Brussels Sprouts 34 Cabbage, Cream Cold Slaw 168 New Salad 102 Peggy's Sour 58 ReUsh 20,63 Salad 36 Scalloped 140 Cakes, Anise Seed Wafers 27 Apple Cake 37 Bride's Cake 175 Chocolate Jumbles 42 Chocolate Layer 177 ^ Chocolate Nut ig Chocolate, Rich 106 Cocoanut 55 Cocoanut Cubes ^ Ig Coflfee Cake, German 182 Corn Starch Loaf 68 Fruit Cake, Twelve Pound 175 Griddle (Sour Milk) 182 Marble 64 New England Election 176 Nut and Raisin 92 Peach, with S*eetened Cream . . . 132 Raisin Cakelets 178 - Seed Cakes 177 Spanish Layer 74 Strawberry Shortcake 69 bultana 118 Tea Cake, Blueberry 184 Twelve Pound Fruit 175 Valentine Cakes 177 White Nut 102 Cake Frostings (see Frostings) Canapes, Cheese gi Nova Scotia 108 Nut and Olive 142 Shrimp Cocktail 134 Smoked Sturgeon 57 Tomato 119 Caramel Frosting with Nuts 93 Carrot, Cream of leo Carrots in Cream Sauce 72 Cauliflower a la BSchamel Ill Salad 132 with Cheese Sauce 95, 132 Celery, Creamed 29, 151 Salads (See under Heading Salad) Cheese, Balls 52, 99, 114 Butter Thins 97 Canap€ .- 81 Cottage 124 Fingers 141 188 INDEX PAGE Cheese, and Pimento Salad 26 Sauce 96 Souffle S8 Cherry, Duff 88 Pie 80 Punch 83 Roly-Poly 85 Sauce 86 Chicken Bouillon Chantilly 54 Broiled 110 ConsommS (See under Heading CoDSunini6) Dumplings 47 Fricassee 54 Fried 131,137 Pressed 104 Stewed 47 Stew with Tea Biscuits 157 Chili Sauce 98 Chive Sauce (See under Heading Sauce) Chocolate Cake (See under Cakes) Hot Sauce (Ics Cream) 18 Chowder, Com 25 Clam, Bouillon 57 and Tomato ConsommS 142 Cocktail, Grape Fruit 32 Oyster 49,169 Shrimp 134 Cocoanut Cake 56 Cubes 18 Cod, Boiled Fresh 135 Fish Balls 186 Coffee, Boiled 30 Cake, German 182 Caffi au Lait (Iced) 99 Iced 93 Noir 21 ConSOmm^, Chicken (Cold) 90 Chicken, with Macaroni Rings and Tomatoes .... 35 Chicken, with Poached Egg Yolks 84 Clam and Tomato: 142 Clear 149 Duchess 15 with Barley 173 with Egg Balls 19 Princess 78 Printanifire 100 with Rice Balls 149 au Riz 113 with Vegetables 94 Cookies 178, 179 Com, Bread, Thin 95 Chowder 25 Fritters 63, 132 Green, Pudding 105 Stewed Dried 48 Stewed with Tomatoes 129 Sweet, Boiled 117 Sweet, J^evr England Style 154 ' Corned Beef, with Vegetables 73 Cottage Cheese 124 Peach Pudding 115 PAGE Cottage Pudding, Steamed 24 Cottolene, How to Use 6, 7 What It Is 5 Crab Meat 15 Cranberry Jelly 154 Tarts 174 Cream Biscuit 180 Dressing 50. 168 Fruit Soils 180 Gravy 131 Salad Dressing ...._. 105 Sauce 151, 155 Croquettes, Sweet Potato 52 Croutons 44,87 Crullers 185 Cucumber Baskets 117 Culinary Hints 12 Currant Jelly Sauce 36 Pie 83 Pudding, Steamed 46 Custard Pie 72 Dandelion, Greens 76 Salad 73 Desserts (See under Heading Fruits) Doughnuts 184 Drawn Butter Sauce 92, 156 Dressing, Cream 50, 168 French 79, 83, 172 Mayonnaise 79 Relish , 64 Salad (Boiled) 98 Salad (Cream) 105 Duck, Roast (with stuflSng) 170 Dumplings, Apricot 161' Chicken 47 Peach 129 Egg Balls 19 Sauce 95, 135 and Watercress Salad. . .' 48 Egg Plant, Fried 140 Sautfi with Fine Herbs 41 Stuffed 163 Endive, Celery and Green Pepper Salad. 17 Dressed 129 French 34 Fig Pudding 165 Figs in Sherry Jelly 92 Fish, Bass, Black, Baked 94 Bass, Sea, Breaded 19 Blue, k la Creole 66 Cod, Boiled, Fresh 135 Codfish Balls 186 Finnan Haddie, Broiled 58 Halibut, Baked 62 Halibut, Boiled (Cold) 116 Lake Trout, in Paper Bag 33 Perch, Fried 84 Sauce, a I'ltalienne 33 Sauce, Tartare 84 White, Planked 49 INDEX 189 PAGE French Dressing 79, 83, 172 French Fried Potatoes H7 Fricassee of Chicken 54 Tomato 50 Fritter, Banana 126 Corn 63, 132 Batter (Egg Plant) 140 Parsnip 167 Pineapple 45 Frostings, Boiled 56 Caramel with Nuta 93 Maple 103 Milk 176 Fruits, Ambrosia 27 Apples (See under Heading Apples) Apricots, Frozen 117 Cauteloupe & la Mode 113 Crab Apples, Spiced 147 Cranberry Jelly 154 Figs in Sherry Jelly 92 Grape Fruit Cocktail 32 Peaches (Sliced) 120 Pineapple Fritters 45 Raspberry Whip 102 Rhubarb, Stewed 64 Rhubarb Tarts 52 Strawberries, Frozen 67, 74 Watermelon with Sherry Sauce ... 100 Ginger Cakes, Plain 179 Goose, Roast 16 Graham Bread and Sandwiches 164 Muffins , 181 Plum Pudding 148 Pudding, Steamed 61 Grandma's Bread Stuffing 154 Grape Fruit Cocktails 32 Salad 52 Gravy, Cream 131 Brown 146 Griddle Cakes 182 Guinea Fowl, Roast 40 Halibut, Baked 62 Boiled (Cold) 116 Ham, Baked 5i Hamburg Roast 81 Hard Sauce 161 Hints, Culinary 11, 12 Horse-Radish Sauce 51, 120 Ices, Orange 42 Raspberry 113 Ice Cream, Peach 106, 109 Sauce, (Hot Chocolate) .... 18 VanUla •. 17 Imperial Rings 100 Sticks 15 Introductory 3, 4 Lake Trout in Paper Bag 33 PAQB Lamb, Breast of. Stuffed and Roasted . . 35 Chops, Breaded 78 Shoulder of, Roast 87 Stuffing 36 Lemon Pie 20 Sauce ' 37 Lettuce, Head, Dressed 41, 111 Cream of 104 Garden Cress and Onion Salad . 120 with Cream Dressing 85 Peppergrass and Onion Salad. . . 109 Radish and Onion Salad 123 Liver, Calf's, Braised 71 Loaf Cake, Com Starch 68 Macaroni with Tomato Sauce 23 Maltre D'H6tel Butter 186 Marble Cake 64 Mayonnaise Dressing 79 Measure, How to 10 Mint Sauce 88 Meats, Beef (See under Heading Beef) Calf's Liver Braised 71 Ham, Baked 51 Hamburg Roast 81 Hearts Stufied with Vegetables. . 101 Lamb (See under Heading Lamb) Mutton Chops, Breaded 60 Mutton, Boiled Leg 162 Ox Joints en Casserole 25 Pork (See under Heading Pork) Poultry (See Poultry) Sausage, Summer (Appetizer) . . . 125 Steak, Flank, Stuffed and Braised 75 Tongue, Braised Beef 29 Tongue, Boiled 97 Veal (See under Heading Veal) Venison, Roast 150 Meringue, (Lemon Pie) 21 Muffins, Corn 181 Graham 181 Popovers 181 Wheat 181 Mushroom Sauce 167 Mutton,Leg, BoUed 162 Chops, Breaded 60 Noodle Soup 22 Nut and Olive Canap4 142 and Prune Salad 55 Bread Sandwiches 152 Cakes 18, 92, 102 Olive and Nut Canapfe 142 Sauce 170 Onion, Bermuda with Buttered Sauce. . . 29 Cream of 157 Creamed 155 and Pepper Salad 127 au Gratin 17 with Cream 48 Parsley , 167 190 INDEX PAGE Orange ice 42 Sauce 126 Ox Joints en Casserole 25 Oysters, CocktaU 49, 169 Fried (in Batter) 185 Fried (in Cracker Meal) 185 on Half Shell 14 Soup 162 Parsnip Fritters 167 Mashed 45 Sauted in Batter 26 Paste, Plain 124 Rich 127 Pea, Cream of 122 Green, and Carrots in Cream Sauce 82 Green 79 and Onions, French Style 109 Peach Cake with Sweetened Cream 132 Cottage Pudding 115 Duff 141 Dumplings 129 Ice Cream 106, 109 Pudding, steamed 136 Sliced 120 Pear Salad 115 Perch, Fried 84 Picallilli 143 Pie, Apple 124 Blueberry 99 Cherry 80 Cranberry Tarts 174 Currant 83 Custard 72 Lemon 20 Mock Cherry 144 Mock Mince 127 Plain Paste • 124 Pumpkin. . .'. 156 Raisin 50 Rhubarb 48 Rich Paste 127 Squash 39, 158 Pigeon, Young, Stuffed and Braised. . .69, 70 Pineapple Fritters 45, 46 Plum Pudding 172 Pudding, Graham 148 Pudding, Yankee 30 Popovers 181 Pork, Roast 173 Shoulder of. Roast 38 Tenderloin, Lyonnaise. 160 Potato, Aurora 63 Baked 140 Balls 123 Boiled 135 Browned 167 Carlsbad 108 Chateau 67 Erin 39 Franconia 147 French Fried 117 Fried Whole 61 page: Potato, on Half Shell 58 & r Italienne 114 Lattice 105 New, Creamed 120 New, with Chive Sauce 78 New, with New Peas 88 Norwegian 20 Parsley 95, 125 Puff 101 Roast, New 82 Roses Ill Salad 98 Saratoga Chips 91 Scalloped 160 Shredded 85 Sou«a« 41 Soup 38,134 Stuffed 129 Potatoes, Sweet, Baked 174 Browned 138 Croquettes 52 Glazed 171 Mashed 151 Southern Style 36 Poultry, Chicken (See under Heading Chicken) Duck, Roast 170 Goose, Roast 16 Guinea Fowl, Roast 40 Pigeon, Young (Stuffed and Braised) 69 Turkey, Roast 153 Prune and Nut Salad 55 Pudding, Apricot Dumplings 161 Blackberry, Roly-Poly 112 Blueberry, Steamed 96 Cherry Duff 88 Cherry Roly-Poly 85 Cottage Pudding, Steamed ... 24 Currant, Steamed 46 Fig 165 Graham, Steamed 61 ^ Green Corn 105 Peach (See under Heading Peach) Plum(See under heading Plum) Raspberry Whip 102 Rice, Eggless 34 Rice, with Pineapple, Frozen . 152 Steamed Snow Balls 168 Thanksgiving .' . 155 Pumpkin Pie 156 Punch, Cherry 83 Haisin Cakelets 178 and Nut Cake 92 Pie 50 Raspberry Ice . .- 113 Whip 102 Relidl, Cabbage 20, 63 Dressing 64 Rhubarb Pie 48 Sauce 41 Stewed 64 INDEX 191 PAOB Rhubarb T^ 52 Rice, Balls ^ 28 Boiled 26 Cieam of 75 Pudding, Eggless 34 au Gratin 71 Frozen, with Pineapple 152 Savory 163 Spanish 45 Rich Paste 127 Rolls, Cinnamon 183 Cream Fruit 180 Salad 183 Romaine with French Dressing 140 Salads, Alabama 50 Apple and Date 174 Asparagus 72 Bean (String) 91 Bermuda 161 Cabbage 36 Cauliflower 132 Celery 39 Cheese and Pimento 26 ChifEonade. 23 Dandelion 73 Endive, Celery and ' Green Pepper .• . 17 Escarolle , 147 Florida 29 Garden Cress with Orange 82 Grape Fruit 52 Hawaiian 171 June 79 ■ Lettuce (See under Heading Lettuc£j Lima Bean 164 New Cabbage 102 November 158 Pear : 115 Pepper and Fruit 151 Pepper and Onion 127 Potato 98 Prune and Nut 55 Hed Cabbage, Celery and Onion 46 Rolls 183 Spinach 70 Stuffed Tomato 144 Tomato. 105 Tomato and Onion 96 Watercress and Egg 48 Salad Dressing (see Dressing) Sandwiches, Graham Bread 164 Nut Bread 152 Saratoga Chips 91 Sauce, Apple, Spiced 38 Apricot, Dried 46 Banana 24 Bechamel 85 Brandy 172 Brown Gravy 146 Brown 82 Brown Sugar -. 148 Caper 163 Sauce, Cheese 96 Cherry 86 Chili 98 Chive 79 Chive Butter 165 £ream Gravy 131 Cream 151, 155 Creamy 112 Creole 122 Currant Jelly 36 Drawn Butter 92, 156 Egg 95,135 Foamy 96, 141 Giblet 154 Golden 102 Hard 161 Hot Chocolate (Ice Cream) 18 Hot Horse Radish 51 Horse Radish (Whipped Cream) . 120 Italienne 33 Lemon 37 Mint 88 Mushroom ^ 167 Olive 170 Orange 126 Rhubarb. . 41 Sherry 100,130 Signora 60 ■ Strawberry 74 Sultana 61 Tartare..... 84 Tomato 23 Vanilla 136 Viennaise 110 Vinaigrette ^ 116 Wine '. , 150 Sausage, Summer (Appetiser) 125 Sherry Sauce , 100, 130 Short Cake, Strawberry'. .......... 58 Shrimp Cocktails :...... 134 Slaw, Hot 155 Kole 138 Cream, Cold 168 Snow Balls, Steamed 168 Souffle, Cheese 58 Potato 41 Soups, Almond, Cream of ... , 169 Asparagus, Cream of 66 Carrot, Cream of 166 Chicken Bouillon, Chantilly .... 54 Clam Bouillon 57 Consommes (See under Heading ConsommSs) Corn Chowder 25 Lettuce, Cream of ld4 Noodle 22 Onion, Cream of 157 Oyster 162 Pea, Cream of 122 Potato 131 Potato, Scotch 38 Rice, Cream of 75 Spanish 62 Spinach, Cream of 69 192 INDEX PAGE Soups, Spring 44 Tomato Bouillon 32, 97 Tomato 40 Vegetable 137 ■ Spmach Cream of 69 with Cream 123 with Deviled Eggs 55 Salad 70 Squash, Baked 144 Pie 39, 158 Steamed 120, 163 Steak, Flank, Stuffed and Braised . 75 Stew, Chicken, with Te£ oiscuits. . 157 Strawberries, Frozen 67, 74 Sauce 74 Shortcake 59 StufiSng, Bread, Grandma's 154 Black Bass 94 Fish 34 Hearts 101 Lamb 36 Pigeon 70 Potato and Nut 16 * Roast Duck 170 SturgeoifJ Canap6, Smoked 57 Succotash 114 SultanaCake 118 Sauce 61 Sweet Potatoes, Southern Style 36 Croquettes 52 Swiss Chard, w'th Bacon ^88 Table of Measje* 10 Time-,-(,i qJooldng 11 Tartare Sai,.;e- / 84 Tarts, Cran'erry' 174 Rhu' arb i 52 TeaBisouit ^ 158 Iced 80 Spiced (Iced) 106 Thanksgiving Pudding 153 Timbales, Swedish is Time-tables for Cooking, Baking, Frying, et^..... 11 Tomato, Baked 147 Bouillon 32, 97 Broiled 98, 126 CanapS 119 and Clam Consomm6 142 Fricassee 50 Salad (See Heading Salad) Sauce 23 Scalloped 135 Soup 40 Stewed 20 Stuffed 138 Tongue, Boiled 97 Braised Beef 29 Turkey, Roast 153 Turnips in Cream Sauce 129 PAGE Valentine Cake ; 177 Vanilla Ice Cream 17 Savice 136 Veal Breast of. Roasted 45 Loaf ;..91, 119 Pot Pie with Baked Dumplings .... 143 Shoulder, Braised 122 Spanish Style 128 Vegetables, Asparagus 70. 85 Beans (See Heading Beans) Beets (See Heading Beets) Brussels Sprouts 34 Cabbage (See'tmder Head- ing Cabbage) * Carrots an^ Turnips- in Cream Sauce 72 Cauliflower (Cheese Sauce) . 95 Cauliflower4la Bechamel. . Ill Celery, Creamed 29, 151 Corn (See under Heading Com) Cucumber Baskets 117 Dandelion Greens 76 . Egg Plant (See under Head- ing Egg Plant) Endive 34,129 ^ Garden Cress with Orange.. 82 Lettuce with Crgam IJress- ing 85 Lettuce, Dressed, H^ad. .41, 111 Onions (See under Heading Oni ns) Pars' ips, Mashed 45 Parsnips, S^t^d in Butter. 26 Peas (See Heading Peas) PicalliUi 143 Potatoes (See under Head- ing Potatoes) Rice (See under Heading Rice) Romaine with French Dress- ing 140 Slaw (See Cabbage) Soup 137 Spinach (See Spinach) Squash (See Squash) Succotash 114 Swiss Chard, with Bacon ... 88 Tomatoes (See under Head- ing Tomatoes) Turnips in Cream Sauce ... 129 Venison, Roast 150 Wafers, Anise Seed 27 WaflBes 182 Watermelon with Sherry Sauce.. . . 100 Wheat Muffins isi Whitefish, Planked 49 Yankee Plum Pudding 30 . H. DONNELLEY A SONS CO., CHICAQO