S U-k DAY
Digitized by the Internet Archive
in 2006 with funding from
'^ - -fc^r Book^^\ J
Arranged on a unique plan, combining helpful suggestions
for appetizing, well-balanced menus, with all the newest
ideas and latest discoveries in the preparation of tasty,
Written and Compiled by
XMRS. ELIZABETH O. HILLER
^ Founder and Principal of the Chicago Domestic
Science School, and a noted writer and
lecturer on culinary subjects
THE N. K. FAIRBANK COMPANY
CHICAGO NEW YORK ST. LOUIS
NEW ORLEANS MONTREAL
Copyrighted 1913, by The N. K. Fairbaak Ctompany
And the passage of years shall not dim in
The glory and joy of our Sabbath-day feast.
— Eugene Field
O the modern wide-awake, twentieth-century woman effi-
ciency in household matters is quite as much a problem
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 amount 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 Sunday 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 Dinners" has been given the book be-
cause Sunday 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 "equal 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 eflficiency, 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.
^ . ^
$2 Sunday Dinners 5
For All Shortening and Frying Use COTTOLENE
I EARS 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 eon-
• 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 — some 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 butter are sold in bulk, and
do not have this protection.
Cottolene is always uniform in quahty, 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 hght, 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.
^2 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 your 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
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 importanty 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-
The Use of Cottolene in Frying
In sautHng, 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
burning 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 being 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 affected by the shrinkage of the fat.
52 Sunday Dinners
What Noted Cooking Experts Think
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'
" / use Cottolene in every and all the ways that one would use lard, also in the preparation
of sweet cakes. I consider it an important frying medium and a much more healthful prod-
uct than lard."
Author of the famous "Marion Harland 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
Utobe 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 classes here and are more than pleaded
vrith the results, all agreeing that it is a very valuable article. As a shortening agent in
pastry, biscuit, etc., it has proved aU that you claim for it, and as a frying agent it is entirely
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
^2 Sunday Dinners
Eminent Physicians Endorse the
Wholesomeness of Cottolene
«pj||INE-TENTHS of all human ailments are due primarily to
1^1 indigestion or are aggravated because of it. The chief
I^J cause of indigestion is food prepared with lard. The fol-
1 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 Facts for Consump-
tives and Others with Wasting Diseases."
**7n cooking food, we would recommend the 'preparation known as 'Cottolene,* g, whole-
some combination of fresh beef suet and purest cottonseed oil. This preparation is both
economical and convenient, free from adulteration 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
qualities of lard without having the objectionable features inherent in all products obtained
Dr. James Page Emery
Prom an article in the "American Housekeeper" entitled "The Most Healthful of All
" 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 ' effect of 12 ozs. of Cottolene practically equal to that of 1 lb. best butter. For hygienic
reasons, Cottolene may be used with safety as a perfectly harmless and innocuous substitute
for other fats employed for dietetic purposes"
Other eminent physicians who have endorsed and recommended 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
HNE 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 Ggg^"* 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 measured
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
(All measurements are made level)
60 drops =1 teaspoon 2 gills =1 cup
3 teaspoons =1 tablespoon 2 cups =1 pint
1 tablespoon = J^ ounce 2 cups milk or water. . . = 1 pound
4 tablespoons = M cup or J^ gill
2 tablespoons flour =1 ounce 2J^ 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
H solid level cup btitter = M pound level) = M cup
2 tablespoons granulated sugar = 1 ounce 4 tablespoons coffee = 1 ounce
2 cups granulated sugar =1 pound 9 large eggs = 1 pound
52 Sunday Dinners
Time Tables for Cooking
Baking Bread, Cakes and
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 hr.
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.
Raked beans 6 to 8 hrs.
Braised meat 3 to 4 hrs.
Scalloped dishes 15 to 20 m.
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 1^ hrs.
Goose, 8 lbs 2 hrs.
Tame duck 40 to 60 m.
Game duck 30 to 40 m.
Grouse, Pigeons 30 m.
Small birds 15 to 20 m.
Venison, per lb 15 m.
Fish, 6 to 8 lbs. ; long, thin fish 1 hr.
Fish, 4 to 6 lbs. ; thick Halibut 1 hr
Fish, small 20 to 30 m.
Ice Cream 30 m.
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.
Fish, long, whole, per lb 6 to 10 m.
Fish, cubical, per lb 15 m.
Clams, Oysters 3 to 5 m.
Beef, corned and a 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 corn 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.
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.
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 m.
Liver, Tripe, Bacon 3 to 8 m
12 5 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 work; 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 half 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, tiUToing
often and drawing off the fat as it dries out.
SautSing 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 in 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 lightly 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 the first
coating in place of the crumbs, the article being then dipped into the egg mixture, then
with crumbs and then fried.
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.
Consists of adding a pickle, 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.
Hail! hail! the New Year, ring
Till music echoes o'er the dells,
Play merry tunes, sing merry songs,
For joy to this New Year belongs.
14 5^ Sunday Dinners itTZ
This menu — the first of the year — has been prepared rather more elaborately than
the customary Sunday menus, with the thought that it might serve also as sugges-
tion for a New Year's Dinner.
Oysters on the Half Shell
Mangoes Salted Nuts Olives
Consomme Duchess — Imperial Sticks
Crab Meat in Timbale Cases
"Green" Goose Roasted — Potato and Nut Stuffing
Chantilly Apple Sauce
Onions au Gratin
Endive, Celery and Green Pepper Salab
Vanilla Ice Cream — Chocolate Sauce
CocoANUT Cubes — Chocolate Nut Cake
Fruit Raisins Nuts
Roquefort Cheese — Water Biscuit
4 ^ ,.
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.
iZTsL^ay 52 Sunday Dinners 15
Consomme served with a meringue, prepared as follows: Beat
the whites of eggs very stiff 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.
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.
Process: Melt butter in a sauce pan, add onion and cook ^\e
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.
1 cup flour. 1 egg,
}/2 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 S2 Sunday Dinners iZTund.,
timbale iron in hot Cottolene, 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.
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.
23^ tablespoons finely chopped IJ^ teaspoon salt.
, onion or chives. J^ cup cream.
1 cup Enghsh 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;
JTTs'un.iay $2 SuTiday 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 goose 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
CHANTILLY APPLE SAUCE (WITH HORSERADISH)
Pare, core and cut in quarters, five medium-sized Greenings.
Cook with very little 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 GRATIN
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 15l), sprinkle the top with
fine buttered cracker crumbs and finish cooking. Brown crumbs
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 pepjjers,
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
% cup sugar. 1 quart cream.
H cup water. IJ^ tablespoons vanilla.
18 5^ Sunday Dinners itTZ
Process: 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
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
3^ cup Cottolene. 4 teaspoons baking powder.
2 cups sugar. 34 teaspoon salt.
4 eggs. 2 squares chocolate melted.
1 cup milk. 5€ cup English walnut meats broken
23^ cups flour. in pieces.
}/2 teaspoon vanilla.
Process: 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
52 Sunday Dinners 19
CONSOMMIJ WITH EgG BaLLS
Breaded Sea Bass — Sauce Tartare
Norwegian Potatoes Stewed Tomatoes
Lemon Pie Cheese
CONSOMME WITH EGG BALLS
To six cups of hot Consomme add egg balls, serving three or
four in each portion.
1 hard cooked egg. Few drops onion juice.
3^8 teaspoon salt. 1 teaspoon thick cream.
Few grains pepper. 34 teaspoon finely chopped
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 itZTsunday
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.
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.
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.
^ 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,
i::Z''suniay $2 Sunduy Dinners 21
and ^gg 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.
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 52 Su nday Dinners nML^ay
Boiled Beef — Horseradish Sauce
Macaroni with Tomato Sauce
Steamed Cottage Pudding
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). Drain 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.
1 egg. Flour.
Y2 teaspoon salt. Few grains nutmeg.
Process: Beat egg slightly, 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 fifteen 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.
January ^^ S ufiduy Ditiners 23
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 sliced, 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 pieces, 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.
1 half can tomatoes. Bit of bay leaf.
}/s teaspoon soda. J^ teaspoon salt.
1 teaspoon sugar. Few grains cayenne.
6 peppercorns. 4 tablespoons butter.
2 cloves. 3 tablespoons flour.
Slice onion. 1 cup Brown Stock.
Process: 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.
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 5^ Sunday Dinners •''^""^'^^
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 slices. 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.
3^ 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.
1 cup water. 3 tablespoons lemon juice.
]/2 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. ,
pZrsunday $2 SuTiduy Dtnfiers 25
Crisp Soda Crackers
Ox Joints en Casserole
Boiled Rice Parsnips Sauted in Butter
Cheese and Pimento Salad
Ambrosia Anise Wafers
2 cups cooked corn cut from 3 cups water.
cob, or 2 cups scalded milk.
1 can of corn. 1 tablespoon butter.
1 cup salt pork cubes. 1 tablespoon flour.
1 cup potatoes cut in cubes. ^ cup cracker crumbs.
}/2 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-tails 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 sUces onion and
26 5^ Sunday Dinners iZZ^sunday
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 into 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-
rounded with a border of 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 SAUT£D in BUTTER
Wash parsnips, cover with boiling water, add salt to season.
Cook until tender — thirty-five to fifty minutes. Drain and cover
quickly with cold water; rub off 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 liquor 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 solidly 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.
iZTsun^ay 5^ Sufiday Dintiers 27
6 sweet Florida oranges. J^ cup fine table Sherry wine.
1 cocoanut grated. 34 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
3^ cup Cottolene. 3 teaspoons anise seed.
1 cup granulated sugar. J^ teaspoon nutmeg. .
3 eggs. }/2 teaspoon salt.
2 cups flour. Flour.
Process: Cream Cottolene, add sugar gradually, add ^gg 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 52 Sunday Dinners it^Z
Oysters on the Half Shell
Consomme with Rice Balls
Braised Beef Tongue — Savory Sauce
Baked Potatoes Bermuda Onions, Butter Sauce
' Florida Salad
Yankee Plum Pudding — Vanilla Sauce
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
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
mTsUy 52 Sunday Dinners 29
BRAISED BEEF TONGUE
Order a fresh tongue. Wash and put tongue in a kettle, cover
with boiHng 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 sauce.
(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.
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
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 52 Sunday Dinners """"'
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. 3^ teaspoon cloves.
1 cup N. O. molasses. 3^ teaspoon nutmeg.
3 cups flour. J/^ teaspoon salt.
\}/2 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.)
1 cup medium ground coffee. 6 cups boiling water.
White 1 egg. 1 cup cold water.
Process: Scald a granite- ware coffeepot. Beat egg 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 will 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 the 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.
Variety 's the very spice of life,
That gives it all its flavor,
32 52 Sunday Dinners ItTZ
Lake Trout Baked in Paper Bag
( Sauce a TItalienne
French Fried Potatoes , Brussels Sprouts
French Endive — French Dressing
Eggless Rice Pudding — Hard Sauce
Select heavy grape-fruit (weight means more pulp than rind).
Chill, cut in halves, and remove the sections of pulp, preserving the
shape of sections if possible. Remove the skins from Malaga
grapes, cut in halves lengthwise, remove seeds (there should be
equal quantity of both grape-fruit pulp and prepared grapes).
Reserve the juice. Chill fruit thoroughly, serve in tall stem glasses,
add a little juice, sprinkle each with a tablespoon bar sugar, and just
before serving pour over each portion one tablespoon Sloe Gin or
"Sweet" Sherry Wine.
To five cups of Standard Broth add one cup of thick tomato
puree. Reheat and serve in bouillon cups.
(Beef, Veal, Lamb, Chicken or Game)
4 pounds meat. 2 sprays thyme.
1 pound marrow bone. 2 sprays parsley.
23^ quarts cold water. J^ bay leaf.
}/2 teaspoon peppercorns. }/i cup each diced carrot, onion,
4 cloves. and celery.
1 spray marjoram. }^ tablespoon salt.
P^iruary ^^ S utiday Dtnmrs ii
Process : Remove meat from bone and cut in inch cubes ; brown
richly one third of meat in some of the marrow taken from bone.
Cover remainder of meat with cold water, let stand thirty minutes,
then add browned meat and rinse the pan in which meat was browned
with some of the water. Bring to boiling point and skim. Reduce
heat and boil gently five hours; stock should be reduced to three
pints. Add seasonings the last hour of cooking. Strain, cool,
remove fat, and clear.
LAKE TROUT BAKED IN PAPER BAG
Clean a four-pound lake trout. Sprinkle inside with salt and
pepper. Fill with stuffing (recipe next page); sew. Spread
with soft butter, sprinkle with salt and pepper. Lay fish carefully
in a well greased paper bag, add one-fourth cup white wine, one-
half onion finely chopped, six fresh (or ten canned) mushrooms, cut
in small pieces, and one-fourth cup water. Press air from bag,
fold open end over three times, fold sides and corners close to
fish, first moistening the bag on corners and edges ; lay in a dripping-
pan and place in a hot oven. When bag is browned evenly (not
burned) reduce heat, and bake fish one hour. (Bag will brown in
ten minutes.) Remove from bag to serving platter and pour con-
tents of bag over fish. Serve with the following sauce:
SAUCE A LITALIENNE
23^ tablespoons butter. 3 cloves.
2 tablespoons finely chopped onion. 2 sprays marjoram.
2 tablespoons finely chopped carrot. 3 tablespoons flour.
2 tablespoons finely chopped lean un- 1 cup Brown Stock.
cooked ham. IM cups white wine.
]/2 teaspoon peppercorns. 1 clove garlic.
2 teaspoons finely chopped parsley.
Process: Brown butter in a sauce-pan, add onion, carrot, ham,
peppercorns, cloves and marjoram, and cook five minutes. Add
flour and stir until flour is well browned; add gradually stock and
wine, strain, add garlic and simmer five minutes. Remove garlic
and pour around Baked Lake Trout. Sprinkle with parsley.
-» — — ^
34 S2 Sunday Dinners ^^L,ay
STUFFING FOR FISH
1 cup cracker crumbs. 1 teaspoon salt.
2 teaspoons finely chopped parsley. 1 teaspoon grated onion.
1 tablespoon finely chopped pickles. 3 tablespoons butter.
3^ to 3^ cup boiling water.
Process: Melt butter in hot water; add remaining ingredients
in the order given. Mix lightly with a fork.
Look over, remove wilted leaves from sprouts, cover with cold
water, let soak one-half hour. Cook in boiling salted water until
tender when pierced with a wooden skewer. Drain thoroughly,
serve with melted butter, salt (if needed), and pepper, or reheat in
thin Cream Sauce, allowing one cup Sauce for each pint of sprouts.
Remove the imperfect outer stalks from the desired number of
heads of French Endive. If heads are large, cut them in halves
lengthwise; if small, separate the stalks. Wash, drain and chill.
Serve with French Dressing (see Page 83).
EGOLESS RICE PUDDING
4 cups milk. 3^ teaspoon cinnamon.
% cup rice. 1 tablespoon butter.
3^ cup molasses. 3^ cup seeded raisins.
Process: Wash rice; mix ingredients in the order given and
pour into a buttered baking dish; bake three hours in a slow oven,
stirring three times during first hour of cooking to prevent rice
from settling. When stirring the last time, add butter. Serve with
Hard Sauce. (For recipe see Page 161.)
seclTdsunday 5^ S UTtduy Dinmrs 35
Chicken Consomme with Macaroni Rings and
Breast of Lamb Stuffed and Roasted
Currant Jelly Sauce
Sweet Potatoes, Southern Style
Buttered String Beans
Apple Cake with Lemon Sauce
CHICKEN CONSOMME WITH MACARONI RINGS AND
2 quarts Chicken Consomme. 3^ cup cooked macaroni.
1 tablespoon pimentos.
Process: Cook macaroni in boiling salted water until tender.
Drain and pour over one cup cold water. With a sharp knife cut
in thin rings. Drain pimentos from the liquor in can, dry on a
crash towel. Cut in strips, then cut strips in small diamonds. Add
both to Consomme, heat to boiling point and serve in cups.
BREAST OF LAMB STUFFED AND ROASTED
Peel off the outer skin from a breast of lamb, remove bones,
stuff, (see Page 36), shape in a compact roll and sew. Spread with
salt pork fat, sprinkle with salt, pepper and dredge with flour.
Sear the surface over quickly in hot salt pork fat, then place in the
oven. Let cook one hour and a half, basting often with fat in pan.
Serve with French Fried Sweet Potatoes and Currant Jelly Sauce.
Garnish meat with sprays of fresh mint.
36 52 Sunday Dinners '^stZs
CURRANT JELLY SAUCE
To Brown Sauce (for recipe see Page 82) add one-half cup
black or red currant jelly whipped with a fork, one teaspoon lemon
juice and a few gratings of onion. Heat to boiling point, boil three
minutes and serve in sauce boat. Onion may be omitted.
STUFFING FOR LAMB
2 cups soft bread ci ambs. 1 tablespoon poultry seasoning.
J^ cup butter. 1 tablespoon finely chopped onion.
li cup hot water. J^ tablespoon finely chopped parsley.
Process: Melt butter in hot water, add to bread crumbs,
toss lightly with a fork. Add remaining ingredients in the order
given. If desired moister, increase the quantity of hot water.
SWEET POTATOES, SOUTHERN STYLE
Peel cold, boiled sweet potatoes and cut lengthwise in slices one-
half inch thick. Arrange in layers in a well-greased quart baking
dish. Cover each layer generously with brown sugar and dots of
butter, a sprinkle of salt and pepper. Continue until dish is full.
Add one cup hot water and bake in hot oven until liquor is "syrupy"
and potatoes are brown on top.
BUTTERED STRING BEANS
Remove the strings and cut beans diagonally in one-half inch
pieces. Wash and cook in boiling water from one to three hours,
adding salt the last half hour of cooking. Drain and reheat in
White Sauce or dress with melted butter, pepper and more salt if
needed. If canned beans are used (and they would be in some
localities at this season of the year) turn them from the can into
sauce-pan and reheat them in their own liquor. Drain and dress
them with melted butter, salt, and pepper.
Use only the center of a firm head of white cabbage. Shred
it very fine and cover with ice water until crisp. Drain thoroughly
ItoTdsunday 5^ S unduy Dinners 37
and mix with one medium-sized, thinly sHced Spanish onion. Mix
with either French or Cream Salad Dressing (for recipe see Page 105).
APPLE CAKE WITH LEMON SAUCE
2 cups flour. 1 ^^g well beaten.
J^ teaspoon salt. % cup milk.
3^ teaspoon soda. 4 tart, fine flavored apples.
1 teaspoon cream of tartar. 3 tablespoons granulated sugar.
3 tablespoons Cottolene. 34 teaspoon cinnamon.
Process: Mix and sift the dry ingredients in the order given;
rub in Cottolene with tips of fingers; add beaten egg to milk and
add slowly to first mixture stirring constantly, then beat until
dough is smooth. Spread dough evenly in a shallow, square layer
cake pan to the depth of one inch. Core, pare and cut apples in
eighths, lay them in parallel rows on top of dough, pressing the
sharp edge into the dough half the depth of apples. Sprinkle
sugar and cinnamon over top. Bake in hot oven twenty-five to
thirty minutes. Serve hot with butter as a luncheon dish, or as
a dessert for dinner with Lemon Sauce.
2 teaspoons arrowroot. Grated rind and juice of 1 lemon.
1 cup sugar. 1 tablespoon butter.
2 cups boiling water. Few grains salt.
Process: Mix arrowroot, sugar and salt, pour on boiling water
slowly, stirring constantly. Cook over hot water twenty minutes,
stirring constantly the first five minutes, afterwards occasionally.
Remove from range. Add lemon juice, rind, and butter in small
bits. Beat well and serve hot.
38 52 Sunday Dinners ""'""'"
Scotch Potato Soup
Roast Shoulder of Pork
Spiced Apple Sauce
Erin Potatoes Boiled White Beans
Squash Pie Neufchatel Cheese
H — 1-
SCOTCH POTATO SOUP
1 bunch leeks or 2 cups onion. 3 cups potato cubes.
1 head celery. 2 tablespoons flour.
5 tablespoons butter. 3^ tablespoon finely chopped
1 quart milk. parsley.
Process: Cut leeks and celery in thin slices crosswise and saute
in two tablespoons butter eight minutes (without browning), stirring
constantly. Turn milk into double boiler, add leeks and celery;
cover and cook until vegetables are tender (about forty-five minutes).
Parboil potato cubes in boiling salted water ten minutes. Melt
remaining butter in a sauce-pan, add flour, stir to a smooth paste,
remove from range and pour on slowly some of the milk until mix-
ture is of the consistency to pour. Combine mixtures, add season-
ings, and cook in double boiler until potatoes are tender. Turn into
hot soup tureen and sprinkle with parsley.
ROAST SHOULDER OF PORK
Have meat cut from "little pig." Wipe and follow directions
for roasting Loin of Pork. (See Page 173.)
SPICED APPLE SAUCE
Wipe, pare and core six or eight tart apples. Place them in
sauce-pan, add just enough water to prevent burning; add three or
February ^^ Sufiduy Dtnmrs 39
four cloves and half a dozen Cassia buds. Cook to a mush. Pass
through a sieve; return to sauce-pan, add three-fourths cup sugar
and cook five minutes, stirring constantly. Cool and serve.
Remove seeds and veins and parboil one mild green pepper
eight minutes. Chop fine, add to Mashed Potatoes.
BOILED WHITE BEANS
Pick over and wash two cups white beans; cover with two quarts
cold water and let soak overnight; drain and place them in a stew-pan,
cover with two quarts cold water, add one small carrot cut in quarters,
one medium-sized onion cut in half, two sprays parsley and one-
quarter pound of lean salt pork, one-half tablespoon salt; cover and
cook slowly until beans are tender (about two hours). Remove
vegetables, drain beans. Chop the pork and mix with beans.
Scrape and wash the tender hearts of crisp celery, cut in one-
inch pieces; cut pieces in straws lengthwise; there should be two cups.
Add one cup blanched and shredded almonds, mix well and marinate
with French Dressing and let stand one hour. Drain and arrange
in nests of heart lettuce leaves, sprinkle with the rings of Spanish
onion thinly sliced (using the heart rings). Mask with Mayonnaise
or with Boiled Salad Dressing.
SQUASH PIE (ECONOMICAL)
Bake the half of a Hubbard squash, scoop out the pulp, rub
through a strainer. (There should be one and one-half cups.) Add
one cup hot milk, one-half cup sugar, one-half teaspoon salt, one-
half teaspoon ginger, one-fourth teaspoon nutmeg and one egg well
beaten. Mix well. Line a pie pan with Plain Paste, put an extra
rim of pastry around edge of pie, flute rim and turn in mixture.
Bake thirty minutes in a moderately hot oven.
40 5^ Sunday Dinners ^^^TI,
Roast Guinea Fowl — Giblet Sauce
Potato Souffles — Egg-Plant With Fine Herbs
Dressed Head Lettuce
Orange Ice — Chocolate Jumbles
1 can tomatoes, or 1 quart 4 cloves.
tomatoes peeled and cut in }/2 teaspoon peppercorns,
pieces. Few gratings nutmeg.
2 slices onion. 3 tablespoons butter.
2 sprays parsley. 2 tablespoons flour.
Bit of bay leaf. Salt, pepper, cayenne.
Process : Cook the first six ingredients together twenty minutes.
Rub through a puree strainer, keep hot. Melt butter in a sauce-
pan, add flour and stir to a smooth paste, let cook one minute; dilute
with tomato mixture to the consistency to pour. Combine mixtures
and season with salt, a few grains cayenne and a grating of nutmeg.
Reheat and serve with crisp, toasted Saratoga Wafers.
ROAST GUINEA FOWL
Clean, singe, draw and truss in the same way as for roasting
chicken. Stuff if desired. Sprinkle with salt and pepper. Lay
very thin slices of fat salt pork over the breast, wings and legs.
Place in a covered roasting pan, pour in one-half cup water, set
in oven and roast from forty-five minutes to one hour (continue
cooking if liked well done), turning so as to brown evenly. (When
the roasting pan is used there need be no basting.) If roasted in
ItTsunuy 52 Sunday Dinners 41
an open dripping-pan, baste every ten to fifteen minutes. The flesh
of this bird is dry and is therefore best cooked rare. Serve as roast
chicken. Prepare sauce same as Giblet Sauce. (See Page 154.)
The young, tender stalks of rhubarb need only be washed, tops
and root cut off, then cut in one-inch pieces (without peeling).
Put in a sauce-pan, add just enough water to prevent burning.
Cook slowly until soft. Add sugar to sweeten to taste, cook five
minutes, cool and turn into serving dish.
Select six medium-sized, rather flat potatoes. Wash, pare and
trim them square, then cut lengthwise in slices one-eighth of an
inch thick (no thicker). Wash and dry them on a towel. Drop a
few at a time into hot Cottolene (not smoking hot), fry them four
minutes, turning them occasionally. Remove with skimmer to a
croquette basket, let stand five minutes while the fat is heating.
When hot enough to brown an inch cube of bread in forty seconds,
place the basket containing potatoes into fat, shake constantly and
fry two minutes. Drain on brown paper. Repeat process until
all potatoes are used. Sprinkle with salt and dispose around roasted
EGG-PLANT SAUTfi (With Fine Herbs)
Pare a medium-sized egg-plant, cut in very thin slices, sprinkle
with salt and pile in a colander. Cover with a plate and weights
to press out the acrid juice; let stand two hours, sprinkle with
pepper, dredge with flour, and saute in hot butter until crisp and
a golden brown. Mix together one-half teaspoon each finely chopped
parsley and chives, one-fourth teaspoon very finely chopped chervil
and sprinkle lightly over egg-plant as soon as crisp. Arrange on hot
serving dish and serve at once.
DRESSED HEAD LETTUCE
Remove the outer green leaves from two medium-sized heads of
crisp head lettuce. Wash carefully, without separating the leaves;
42 52 Sunday Dinners '"^'"•"
drain dry in a wire basket or on towels. Cut heads in halves length-
wise and arrange in salad bowl. Set aside in a cool place, and, just
before serving, pour over French Dressing. Serve at once.
4 cups water. 2 cups orange juice.
23^ cups sugar. 3^ cup lemon juice.
Rind of two oranges.
Process: Pare the rind as thinly as possible from two oranges;
add to water and sugar, and cook twenty minutes. Remove rind,
add fruit juice, strain, cool and freeze. Serve in stem glasses.
J^ cup Cottolene. 2 eggs beaten thick and light.
1 cup sugar. 2 teaspoons baking powder.
2 squares chocolate grated. 2 cups flour.
1 tablespoon milk or water. J^ teaspoon salt.
1 teaspoon vanilla.
Process: Cream Cottolene, add sugar gradually, stirring con-
stantly, add chocolate, milk and eggs. Mix and sift flour, baking
powder and salt; add to first mixture. Add more flour if necessary.
Dough should be soft. Toss on a floured board, roll out to one-half
inch thickness, shape with a doughnut cutter, sprinkle with gran-
ulated sugar and bake ten to twelve minutes in a hot oven.
What and how great the virtue and
To live on little with a cheerful
heart, — Pcpe,
^ 5^ Sunday Dinners ^fsun^ay
Spring Soup — Crusts
Breast of Veal Roasted — Brown Sauce
Spanish Rice Mashed Parsnips
Red Cabbage, Celery and Onion Salad
Steamed Currant Pudding
Dried Apricot and Hard Sauce
Small Cups Coffee
3 bunches chopped watercress. 3^ cup thin cream.
1 bunch young onions. Yolk 1 egg slightly beaten.
3 tablespoons butter. Salt, pepper.
2 tablespoons flour. Parsley finely chopped.
Process: Pick off the leaves of cress and chop fine. Cut onions
in thin slices. Cook watercress and onions in butter five minutes
(without browning), add flour and salt, stir until smooth, then pour
milk on gradually, stirring constantly. Cook over hot water twenty
minutes. Add beef extract, stir until dissolved; season with Wor-
cestershire sauce and a few grains cayenne. Strain into hot soup
tureen, add whipped cream and sprinkle with finely chopped parsley.
Cut stale sandwich bread lengthwise in one-inch thick slices
and remove crusts. Cut slices in bars one inch wide and six inches
long. Bake in a hot oven until delicately browned. Turn them so
that crusts may brown evenly on all sides. Serve hot and crisp.
52 Sunday Dinners 45
BREAST OF VEAL ROASTED
Six pounds of veal cut from the breast. Wipe, and skewer meat
into shape, sprinkle with salt, pepper, dredge with flour and cover top
with thin slices of fat salt pork. Lay in a dripping pan and strew
cubes of pork around meat. Place in a very hot oven for the first
half hour, basting every ten minutes with fat in pan, then reduce heat
and cook meat slowly until tender, allowing twenty minutes to pound;
continue basting. The last half hour of cooking remove salt pork,
dredge meat again with flour, and brown richly. Remove meat to
hot serving platter, surround with Spanish Rice and prepare a Brown
Sauce from some of the fat in pan. (See Page 82 for Brown Sauce.)
Cover one cup of rice with cold water; heat to boiling point
and boil two minutes. Drain in a strainer, rinse well with cold
water and drain again. Cut four slices of bacon in shreds, cross-
wise, and cook until crisp. Remove bacon, add to rice. Cut one-
half of a green or red pepper in shreds and cook in bacon fat until
soft, then add pepper and bacon fat to rice. Cover with three cups
of well-seasoned chicken broth, season well with salt, cover and let
cook until rice has absorbed broth and is tender, then add one cup
of thick tomato puree and two-thirds cup of grated cheese. Mix
well with a fork and let heat through over boiling water. Serve
with roast veal or breaded veal cutlets.
Wash and cook in boiling water, drain and plunge into cold water,
when the skins may be easily rubbed off. Mash and rub through a
sieve. Season with salt, pepper, butter and moisten with a little
cream or milk. Reheat over hot water and serve.
Drain sliced pineapple from the liquor in the can. Dry on a
crash towel. Dip in batter and fry a golden Drown in deep hot
Cottolene. Drain on brown paper, sprinkle with powdered sugar
and serve with some of the liquor from which it was drained. This
46 5^ Sunday Dinners '^"'^''
may be slightly thickened with arrowroot, allowing one teaspoon
arrowroot to each cup of liquor.
BATTER FOR FRITTERS
1 cup bread flour. ^ cup milk.
1 tablespoon sugar. 3^ teaspoon melted Cottolene.
}4: teaspoon salt. White one egg beaten stiff.
Process: Mix flour, sugar and salt. Add milk slowly, stirring
constantly until batter is smooth; add Cottolene and white of egg.
Batter must be smooth as cream.
RED CABBAGE, CELERY AND ONION SALAD
Select a small, solid head of red cabbage; remove the wilted
leaves. Cut in quarters and cut out the tough stalk and the coarse
ribs of the leaves. Cover with cold water and let soak until cabbage
is crisp; drain, then shave in thin shreds, and mix with the hearts
of two or three heads (according to their size) of crisp celery, cut
in small pieces crosswise. Add one medium-sized Spanish onion,
finely chopped, and dress with Boiled Salad Dressing. Serve in
lettuce heart leaves or in nests of cress.
STEAM CURRANT PUDDING
3 tablespoons Cottolene. 3^ teaspoon salt.
}/2 cup sugar. 1 egg well beaten.
9>]/2 cups flour. 1 cup milk.
S}/2 teaspoons baking powder. }/2 cup currants.
Process: Mix and sift the dry ingredients (reserving two table-
spoons flour), rub in Cottolene with tips of fingers. Sprinkle two
tablespoons flour over cleaned currants, add to first mixture; add
milk gradually, beat well and turn into a buttered mold; cover
and steam two hours. Serve with Dried Apricot and Hard Sauce.
DRIED APRICOT SAUCE
Wash and pick over dried apricots, soak over night in cold water
to cover. Cook until soft and quite dry, in the water in which they
were soaked. Rub through a sieve and sweeten to taste. Reheat,
and drop a spoonful on each portion of pudding, place a small star
of Hard Sauce in center and serve.
}[ seZ'^ Sunday 5^ S UTiday Dinmrs 47
Chicken Stew with Dumplings
Onions in Cream Stewed Corn
Watercress and Egg Salad
Rhubarb Pie Cream Cheese
Dress, clean and cut up a chicken (a year old). Put in a stew-
pan, cover with boihng water. Add one small onion sliced, two
stalks celery cut in pieces, two sprays parsley and one-half teaspoon
peppercorns. Cover and cook slowly until tender. Add one table-
spoon salt the last hour of cooking. Remove chicken, strain Uquor
and remove some of the fat if necessary. Thicken the stock with
two-thirds cup of flour diluted with suflScient cold water to pour
readily. Return chicken to "gravy," heat to boiling point. Drop
dumplings on top of chicken, cover stew-pan with a towel, replace
the cover and steam dumplings twelve minutes. Arrange chicken
on hot serving platter, surround with dumplings, sprinkle lightly
with finely chopped parsley. •
2 cups flour. }/2, teaspoon salt.
4 teaspoons baking powder. 1 teaspoon Cottolene.
^ cup milk.
Process: Sift together twice, flour, baking powder and salt,
rub in Cottolene with tips of fingers. Add milk gradually, mixing
it in with a knife. Drop from tip of spoon on top of meat, an inch
apart; cover closely and steam twelve minutes.
48 52 Sunday Dinners fZt,
ONIONS WITH CREAM
Select silver-skin onions of a uniform size; peel and cover with
boiling water, bring to boiling point, drain and repeat. Then cover
with boiling water, season with salt and cook until onions are tender
(from forty-five to sixty minutes). Drain and add one-half cup
hot cream (to eight onions) . Sprinkle with black pepper and serve.
STEWED DRIED CORN
Soak two cups dried sweet corn overnight, in cold water to cover.
In the morning place on range and simmer slowly until corn is
tender and water is absorbed, add more water if necessary. Add
one-fourth cup butter, two teaspoons sugar, one-fourth cup cream
or milk, salt and pepper. Be careful that corn does not scorch.
WATERCRESS AND EGG SALAD
Wash thoroughly, trim off roots, drain, and chill watercress.
Arrange nests of the cress on individual salad plates. Cut four
hard-cooked eggs in halves crosswise, in such a manner that tops
of whites will be notched. Remove yolks, rub through a sieve,
season with salt, pepper and moisten with Boiled Salad Dressing to
the consistency to handle. Shape in balls the original size, dip in
finely chopped parsley and replace in whites. Dispose one *'cup'*
in each nest, and just before serving marinate with French Dressing.
2 cups rhubarb. 2 tablespoons flour.
^ cup sugar. Few grains salt.
1 egg slightly beaten. Few grains nutmeg.
Process: If rhubarb is young and tender it need not be peeled.
Cut the stalks in half-inch pieces before measuring. Mix sugar,
flour, egg, salt and nutmeg. Add to rhubarb, toss together until
ingredients are well mixed. Turn into a pie pan lined with paste,
heap rhubarb well in center, cover with a top crust and bake thirty-
five minutes in a hot oven. (When rhubarb is older it may be
scalded before using.)
Third Sunday ^2 S uncjoy Dinmrs 49
Oyster Cocktails in Grape Fruit
Mashed Potatoes Fricasseed Tomatoes
Raisin Pie Edam Cheese
4 ^ K
OYSTER COCKTAIL IN GRAPE FRUIT
Prepare the grape fruit in the usual way. Chill; just before
serving place five Blue Point oysters in the cavity made by re-
moving the tough portions in each half grape fruit. Season with
lemon juice, salt, paprika and one or two drops of Tobasco sauce.
Serve on beds of shaved ice. Garnish with fohage.
Clean and split a three-pound whitefish. Lay, skin side down,
on a hot, well-greased oak plank (one and one-half inches thick
and two or more inches longer and wider than the fish). Brush
fish over with soft butter and sprinkle with salt and pepper. Sur-
round fish with a border of coarse salt to prevent plank from burning.
Bake twenty-five minutes in a hot oven, or place plank on broiler
and broil twenty minutes under the gas flame. Remove to table
covered with a sheet of brown paper, scrape off salt, wipe the edges
of plank with a piece of cheese cloth wrung from hot water; spread
fish with Mattre d'Hotel Butter; surround with a border made of
hot mashed potato, passing it through pastry bag and rose tube.
Garnish with sprays of parsley and sliced lemon. Serve immediately.
50 5^ Sunday Dinners ^""''^
Select firm, not over-ripe tomatoes. Cut in halves crosswise.
Sprinkle with salt, pepper and a grating of onion; dredge with flour
and saute in melted butter; brown first on cut side, then turn and
finish cooking on the other. When soft, but not broken, pour over
thin cream to almost cover. Let simmer until cream is slightly
thickened. Remove to hot serving dish and pour cream around.
Cut the hearts of celery in one-fourth inch pieces, there should
be two cups. Add one cup of Alabama pecan nut meats broken in
quarters and one cup white cabbage cut in very fine shreds. Moisten
with Cream Dressing. Serve on a bed of cress.
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 stiff, and add a little at a time to first mixture, beating con-
stantly. When all is used, sprinkle in a few grains cayenne or
\]/2 cups seeded raisins cut in 2 tablespoons butter.
halves. Juice and grated rind 1 lemon.
]/2 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 sugarj grated rind, flour and salt. Cool slightly.
Turn into pie-pan lined with Plain Paste, dot over with butter and
p>our over water. Cover with top crust made of Rich Paste and
bake thirty minutes in a moderate oven.
fZfhsmday 52 Sunday Dinners 51
Cream of Lettuce
Baked Ham — Hot Horseradish Sauce
Sweet Potato Croquettes — Spinach with Eggs
Grape Fruit Salad
Rhubarb Tart — Cheese
After Dinner Coffee
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) over night. Drain, scrape and trim oflF all
objectionable parts about the knuckle. Cover flesh side with a
dough made of flour 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
}/i cup freshly grated horseradish. J^ teaspoon salt.
3^ cup fine cracker crumbs. Y% teaspoon pepper.
\}/2 cups milk. 1 tablespoon vinegar.
3 tablespoons butter. 2 tablespoons lemon juice.
y^ 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^ Sunday Dinners '^'^"'
SWEET POTATO CROQUETTES
2 cups hot riced sweet potatoes. Few grains pepper.
3 tablespoons butter. J^ cup chopped walnut meats.
}/2 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.
Ij/^ cups grated cheese. }/s teaspoon mustard.
1 tablespoon flour. Few grains cayenne.
3^ teaspoon salt. Whites 3 eggs beaten stiff.
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.
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
Let hunger move thy appetite,
And not savory sauces,
*«!!jWtf ' -* '%*%,'
54 5-^ Sunday Dinners f.C/s««<;<.,
Chicken Bouillon Chantilly
Fricassee of Chicken with Waffles
Spinach with Eggs
Prune and Pecan Nut Salad
Apricot Marmalade Mold
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 deUcately 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 Waffles.
ptrlisunday 52 S UTiday Dtfiners 55
SPINACH WITH DEVILED EGGS
1 peck spinach. 3^ teaspoon salt.
34 pound bacon. 34 teaspoon pepper.
Salt, pepper. 3^ teaspoon finely chopped pars-
}/i cup butter. ley.
Few grains nutmeg. 3^ teaspoon grated onion.
5 hard-cooked eggs. 3^ 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 well 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 prunes 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 ptHsunday
STEAMED SNOW BALLS
(For recipe, see page 168.)
% cup Cottolene. 5 teaspoons baking powder.
2 cups sugar. 3^ teaspoon salt.
3 eggs. 1 cup milk.
3 cups flour. }/2 teaspoon each lemon and va-
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.
2 cups sugar. J^ cup water.
3^ 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 stifily 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 slightly glazed on side of bowl. Spread thickly on cake.
i^sunicy 52 Sunday Dinners S7
Smoked Sturgeon Canape
Clam Broth Buttered Wafers
Broiled Finnan Haddie
Potatoes on the Half Shell
Peggy's Sour Cabbage
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 olives and pimentos. Garnish each with a
rolled fillet of Anchovy. Dispose each canape on a bread and butter
plate covered with a paper doily and garnish with sprays of parsley.
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 boihng 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 S2 Sunday Dinners f^t
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 broil 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'Hotel 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 pulp 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. Disp>ose
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. Drain 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.
2 tablespoons butter. 3^ teaspoon paprika.
3 tablespoons flour. 3^ cup scalded milk.
3^ teaspoon salt. J4 cup grated American cheese.
}/s 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,
s^isun,.y 52 Sunday Dinners 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.
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.
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
Cream of Asparagus
Breaded Mutton Chops — Sauce Signora
Baked Bananas — Sultana Sauce
Fried Whole Potatoes Lettuce Hearts
Steamed Graham Pudding — Sherry Sauce
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
Cook two tablespoons of chopped, lean, raw ham in one-fourth
cup butter until lightly 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.
5^ cup Sultana raisins. Few grains salt.
2J^ cups boiling water. J4 cup Sherry wine.
1 cup sugar. 2 tablespoons lemon juice.
1 tablespoon cornstarch or two teaspoons Arrowroot.
m Sunday 5^ Sufiduy Difimrs 6i
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
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 boiling 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.
Y2 cup milk. }/2, teaspoon cinnamon.
1 egg well beaten. 34 teaspoon cloves.
13^ cups Graham flour. 3^ teaspoon mace.
1 cup dates stoned and cut in pieces.
Process: Cream Cottolene, add molasses, milk and ^gg. 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 52 Sunday Dinners i^Lsumay
Potatoes a l* Aurora
Corn Fritters Cabbage Relish
Stewed Rhubarb with Pineapple and Raisins
Old Fashioned Marble Cake
4 cups Brown Stock. 5 tablespoons flour.
2 cups tomato pulp 2 tablespoons freshly grated
1 large, green, finely chopped horseradish.
pepper. 3^ 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.
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
F!:lsunicy 5^ Sufiday Dinners 63
sprinkle thickly-buttered 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 dehcately. Remove to hot serving platter and
garnish with shredded potatoes, sliced lemon and parsley.
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.
1 can corn, chopped fine. 1 teaspoon sugar.
1 cup flour. 2 teaspoons salt.
1 teaspoon baking powder. 3^ teaspoon white pepper.
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 tablespoon 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.
Remove the wilted and coarse outside leaves from one small,
solid 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 Rehsh Dressing. Serve in lemon baskets, sprinkle
with finely chopped chives, green pepper or parsley.
64 52 Sunday Dinners iourth Sunday
1 teaspoon mustard. 1 tablespoon melted butter.
1}^ teaspoons salt. 1 egg yolk.
}/2 tablespoon flour. , }/s cup hot vinegar.
1 tablespoon sugar. J^ 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
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.
J/^ cup Cottolene. 3^ teaspoon nutmeg.
1 cup sugar. J^ teaspoon salt.
2 eggs. 1^ cups flour.
J^ cup milk. 3 teaspoons baking powder.
}^ 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 he esteemed.
— Eli'z.aheth in Her German
V ' ^ ^"-^^^J
66 52 Sunday Dinners FZs,.nd.y
Asparagus Soup — Saltines
Baked Bluefish a la Creole
Chateau Potatoes Stringless Beans with Bacon
Cheese and Pimento Salad
Corn-Starch Loaf Cake with Maple Frosting
Cafe 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. 13^ cups scalded milk.
2 slices onion. 3^ 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 milk 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
^''' 52 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.
(For recipe see Page 122.)
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.)
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.
52 Sunday Dinners
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. J^ 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.
fZui Sunday 5 2 S uficjay Dinncrs 69
Cream of Spinach Croutons
Young Pigeons (Stall Fed) Stuffed and Braised
Mashed Potatoes Asparagus with Butter Sauce
Cottage Pudding with Strawberries
CREAM OF SPINACH
]/2 peck spinach. 2 cups milk.
6 cups cold water. 2 slices onion.
3^ small bay leaf. 3 tablespoons flour.
\}/2 teaspoons salt. 3^ cup 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
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 ^sZ
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.
y^ teaspoon salt. J^ cup soft stale bread crumbs
3^ 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
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 boiling
salted water until tender (about fifteen minutes), leaving the tips
out of water the first ten minutes of cooking. Drain, remove strings.
Arrange in hot serving dish and pour over two tablespoons melted
butter (for each bunch), sprinkle with salt and pepper.
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).
TkM Sunday 5^ Suiiday Dtntters 71
Cream of Asparagus
Braised Calf's Liver
Rice au Gratin Carrots and Turnips in Cream Sauge
Custard Pie Edam Cheese
4 — K
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 Brown Sauce. Pour sauce around liver and serve.
Braised liver may be served cold, thinly sliced.
RICE AU GRATIN
\]/2 cups steamed or boiled rice. 3^ lb. grated cheese.
1 tablespoon salt. Cayenne.
13^ tablespoons butter. Milk.
Buttered cracker crumbs.
72 5 2 Sunday Dinners ^urd 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
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.
Line a deep, perforated pie tin with Plain or Rich Paste. For
filling, beat three eggs slightly, add one-fourth cup sugar, one-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.
^'^ 52 Sunday Dinners 73
Consomme — Bread Sticks
Boiled Corned Beef with Vegetables
Spanish Layer Cake
Cafe Noir — Iced Tea
CONSOMMfi 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 liquor. 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 and 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.
Gather the dandelion when young and tender. That which is
cultivated is well bleached and very tender. Wash thoroughly in
74 5^ Sunday Dinners ^'^
several waters, cut off 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
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.
1 cup sugar. 3^ 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
}^ cup Cottolene. 3 teaspoons baking powder.
1 cup sugar. 1 teaspoon cinnamon.
Yolks 2 eggs. 34 teaspoon cloves.
Yz cup milk. 34 teaspoon salt.
Ij^ 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.
Fm Sunday 5^ Sunduy Dinners 75
Cream of Rice Soup
Flank Steak Stuffed and Braised
Bon^ED Rice Dandelion Greens with Bacon
Strawberry Short Cake
CREAM OF RICE SOUP
1 cup rice, well washed. 2 cups hot cream or milk.
V/i quarts cold water. 34 cup butter.
1 onion sliced. 2 tablespoons flour.
1 green pepper cut in shreds. Salt, cayenne and nutmeg.
1 teaspoon finely chopped parsle^.
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 comes from market and lay it flat on meat board,
sprinkle with salt and pepper. Spread over it a thin layer of stuffing,
(see Page 154), roll lengthwise, very compactly, sew the overlapping
76 5^ Sunday Dinners "^"^
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.
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
slices of 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.)
Nothing lovelier can he found
In woman, than to study house good.
78 5^ Sunday Dinners •"""'
Consomme Browned Crackers
Lamb Chops Breaded — Maitre d'Hotel Butter
New Potatoes Chive Sauce
Iced Tea — Cafe Noir
Add to Consomme small green peas and tiny cubes of cold
cooked breast of chicken. (For recipe for Consomme see Page 149.)
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
NEW POTATOES WITH CHIVE SAUCE
Scrape off 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.
iZ Sunday 5^ S Ufiday Dinners 79
To Cream Sauce (see Page 151) add one tablespoon finely chopped
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.
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. %,
Serve in nests of heart lettuce leaves and mask with Mayonnaise.
FRENCH DRESSING No. 2
34 teaspoon salt. 3^ 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.
3^ teaspoon salt. 13^ tablespoons lemon juice, or
Few grains cayenne. ^ tablespoon each of vinegar
Yolks 2 eggs. and lemon juice.
^ cup Olive oil.
Process: 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.
52 Sunday Dinners
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.
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.
iZni Sunday 5^ Sufiday Ditiners 81
Hamburg Roast — Brown Sauce
Roast New Potatoes
Green Peas with New Carrots in Cream Sauce
Garden Cress with Oranges — French Dressing
Coffee Cherry Punch
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. **
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
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.
2 tablespoons butter. 1}^ cups Brown Stock.
1 slice onion. 3^ teaspoon salt.
4 tablespoons flour. J^ teaspoon pepper.
Process: Melt butter in sauce pan, add onion and cook until
delicately browned; remove onion, and cook butter until richly
browned, stirring constantly; add flour sifted with seasonings, 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 minutes (according to the
size) in boiling salted water. Drain and place them around rack in
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 until 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.
June ^2 Sunday Dinners 83
Serve with French Dressing and sprinkle each portion with paprika
and a few grains cayenne. Omit the garlic when using fruit.
J^ teaspoon salt. 6 tablespoons oUv^ oil.
3^8 teaspoon pepper. 2 tablespoons vinegar.
3^ teaspoon paprika. Garlic.
Process: 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.
2}/2 cups cleaned currants. 3^ teaspoon salt.
2 cups sugar. 2 eggs slightly 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.
Boil 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, fill three-fourths full with mixture. Serve
84 ^2 Sunday Dinners ^""'
Chicken Consomme with Poached Egg Yolks
Fried Perch — Sauce Tartare
Shredded Potatoes Asparagus on Toast
Lettuce with Cream Dressing
Cherry Roly-Poly Cherry Sauce
CHICKEN CONSOMME: WITH POACHED EGG YOLKS
Heat six cups of Chicken Consomme to the boihng point. 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.
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
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 cool until ready to serve.
rZd Sunday 5^ S ufiday Dinners 85
Wash, pare and cut potatoes in one-eighth inch sli'jes. Cut
slices in tiny straws. Wash carefully in cold water until water
ceases to be cloudy. Let stand one h jur in cold water. Drain and
dry on towels. Fry a golden brown in deep hot 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).
4 tablespoons butter. J^ cup hot thin cream.
4 tablespoons flour. Yolk 2 eggs.
\Yi cups highly seasoned chicken Salt, pepper, few grains nutmeg,
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
^gg 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
Make a baking powder biscuit dough as for Cream Fruit Rolls.
(See Page 180.) Roll to one-half inch thickness. Drain pitted
cherries from the juice; strew them over dough, sprinkle with sugar
S2 Sunday Dinners
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.
2 cups pitted cherries. }/2, glass red currant jelly.
1 cup claret. Juice 1 lemon.
% cup sugar. J^ 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.
iZ,k Sunday 5 2 S unduy Dinners 87
Cream 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
< —^ — — h
CREAM OF ASPARAGUS SOUP
(For recipe see Page QQ.)
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 stuiBfing, adding % teaspoon poultry
88 52 Sunday Dinners 'Zrihsunday
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 on 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 in 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.
4 cups pitted cherries. 2 cups flour.
2 cups sugar. 4 teaspoons baking powder
1 teaspoon lemon juice. 1 teaspoon salt.
\}/2 tablespoons Cottolene. J^ cup milk or thin 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 baking 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.
Vm quite ashamed — 'tis mighty
To eat so much — but all's so good!
90 ^2 Sunday Dinners -^"^^
Veal Loaf (Hot) — Tomato Sauce
Cold — with String Bean Salad
Saratoga Chips Beets in Drawn Butter
Figs in Sherry Jelly with Whipped Cream
Nut and Raisin Cake with Caramel Fro3ting
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 sliced 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;
pfZ Sunday 5^ SuTiduy Dinmrs 9i
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 suflficiently
seasoned, add more seasoning before clearing.
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
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.
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 dry 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 5^ Sunday Dinners '''''
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- J^ cup best table Sherry wine.
tine. Juice of 1 small lemon.
34 cup cold water. 3^ dozen washed figs.
J^ cup boiling water. Whipped Cream.
}/2 cup sugar.
Process: Soak gelatine in cold water, then dissolve it in boiling
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. J^ cup milk.
3 eggs unbeaten. Grated rind of half an orange.
1 cup pecan nut meats. 3^ teaspoon cinnamon.
% cup raisins. 34 teaspoon mace.
2 cups pastry flour. 34 teaspoon salt.
ifZ Sunday 5^ S ufiduy Difimrs 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
1/^ cups soft brown sugar. Whites 2 eggs.
34 cup granulated sugar. 3^ teaspoon almond extract.
Y2 cup boiling water. 3^ cup pecan nut meats broken in
Process: Boil sugar and water together as for Boiled Frosting
(see recipe Page ^^). 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.
Follow directions for making Boiled Coffee, using four cups
boiling water. Chill and serve in tall glasses filled with cracked
ice; add cream and sugar.
94 52 Sunday Dinners ifZndsumay
Consomme with Vegetables
Baked Stuffed Black Bass — Egg Sauce
Parsley Potatoes Cauliflower with Cheese Sauce
Thin Corn Bread
Tomato and Onion Salad
Steamed Blueberry Pudding — Foamy Sauce
Iced Tea Cafe Noir
CONSOMMfi WITH VEGETABLES
To six cups Consomme (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
}/2 cup cracker crumbs. 3^ teaspoon salt.
1 cup stale bread crumbs. }/$ teaspoon pepper.
5 tablespoons butter. J^ cup hot water.
ifcond Sunday 5^ S ufiday Difimrs 95
Process: Mix crumbs, add seasoning, melt butter and hot
water, add to crumbs, toss lightly with a fork and add onion juice to
To Drawn Butter Sauce add one-half teaspoon Anchovy Essence
and two hard-cooked eggs cut in thin slices. Sprinkle all with finely
chopped parsley. (For Drawn Butter Sauce see Page 92.)
THIN CORN BREAD
^ cup yellow corn meal. % teaspoon salt.
V/i 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
^g'g 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 with baked or broiled fish.
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 ofi^ 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 5^ Sunday Dinners '''''
3 tablespoons butter. f/g teaspoon pepper.
2 tablespoons flour. Few grains cayenne.
}/2 teaspoon salt. 1^4 cups hot milk.
}/2 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
STEAMED BLUEBERRY PUDDING
2^/8 cups bread flour. 2 tablespoons Cottolene.
4 teaspoons baking powder. 1 cup milk.
1 teaspoon 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 floured board, knead slightly, 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
2 egg whites. % cup thin hot cream.
1 cup sugar. 1 tablespoon Sherry Wine.
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.
nld Sunday 5^ S UTiday Dinners 97
Tomato Bouillon — Cheesed Butter Thins
Cold Boiled Tongue Chili Sauce
Potato Salad — Broiled Tomatoes
Blueberry Pie — Cheese Balls
Iced Cafe au Lait
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.
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. Chill and slice thinly; garnish with
triangles of buttered toast sprinkled with finely chopped parsley.
98 5^ Sunday Dinners ^TMrd Sunday
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.
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
34 cup butter. Yolks 4 eggs.
134 teaspoons salt. 2 tablespoons flour.
1 teaspoon mustard. 34 cup vinegar diluted with
34 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.
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.
ThL Sunday 5^ S ufiday Dtftners 99
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 the crust, then reduce the heat and
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 CAFfi 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 52 Sunday Dinners il^MSu^d^,
Watermelon with Sherry Sauce
Consomme Printaniere — Imperial Rings
Stuffed Hearts with Vegetables
Potato Puff ,^
Raspberry Whip — White Nut Cake
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 tall
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.
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
consomme; drain, place them in hot soup tureen and pour over boil-
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)
•^"^^ S2 Sunday Dinners loi
cut out 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 sHces 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
large 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 'Hotel Butter.
STUFFING FOR HEARTS
3^ cup cracker crumbs.
}/2 teaspoon finely chopped
}/2 cup stale bread crumbs.
2 inch cube fat salt pork
1 tablespoon onion finely
2 blades celery finely chopped.
Process: Mix ingredients in
the order given and season well
with salt and pepper.
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 Din?iers ttm Sunday
stiff. Pile lightly in a buttered baking dish and bake until well
puffed and browned.
NEW CABBAGE SALAD
Mix two cups of new cabbage, 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.
Ij^ 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 and surround with
macaroons. Serve with
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, gradually
adding the remaining half cup sugar. Combine mixtures, add wine
and beat thoroughly.
WHITE NUT CAKE
}/^ cup Cottolene. 4 teaspoons baking powder.
IJ^ cups fine sugar. 34 teaspoon salt.
% cup cold water. Whites 4 eggs beaten until stiff.
2M cups pastry flour. 3^ teaspoon Almond extract.
1 cup English 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
52 Sunday Dinners
in whites of eggs. Bake in a sheet thirty-five minutes in a moderate
oven. Spread with
1 cup maple sugar.
}^ cup boihng water.
White 1 ^gg.
Y^ 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
Qg%, It will weigh about one-half pound.)
104 52 Sunday Dinners imsunda.
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. }^ 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.
Disjoint a four- or five-pound fowl, cover with boiling water
and let simmer until tender, with one carrot sliced, one onion sliced,
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 liquor, 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
mh Sunday 5^ S unduy Dinners 105
"hard boiled" eggs cut in rings or fancy 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.
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
place. 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
V/2 teaspoon salt. 1 ^gg slightly beaten.
}/2, tablespoon mustard. 23^ 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 until mixture
thickens; continue beating, strain at once and chill.
Wash and pare potatoes of a uniform size. Slice on a corrugated
vegetable sheer, 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 corn) chopped fine, add two eggs slightly beaten, one teaspoon
106 5^ Sunday Dinners 'p%
salt, one-eighth teaspoon pepper, one teaspoon sugar, two table-
spoons melted butter, and two cups scalded milk. Mix well and
turn into a buttered pudding dish; bake until firm in moderate oven.
PEACH ICE CREAM NO. 1
1}/^ cups peach pulp. Juice one lemon.
IJ^ cups granulated sugar. 1 quart thin cream.
Process: Pare and stone choice, ripe peaches and rub the pulp
through a puree strainer; add sugar and lemon juice, turn into the
can of freezer packed in ice and salt (using three measures of crushed
ice to one of rock salt) ; add cream and freeze in the usual way.
RICH CHOCOLATE CAKE
}/2 cup Cottolene. J/^ cup hot water.
13/2 cups sugar. 3^ cup milk.
4 eggs. 2 cups flour.
4 squares chocolate. 3 teaspoons baking powder.
1 teaspoon cinnamon. 34 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 flour, cin-
namon, baking powder and salt; add to first mixture alternately
with milk, add vanilla. Cut and fold in the stifily-beaten whites of
eggs. Bake in a shallow pan forty to forty-five minutes. Cover
with Boiled Frosting (for recipe see Page 5Q).
SPICED ICED TEA
4 teaspoons tea. 2 cups boiling 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
cloves for each glass. The large Penang cloves are the best.
Hunger is the best seasoning for meat.
And thirst for drink.
108 52 Sunday Dinners illTLnday
Nova Scotia Canapes
Pan Broiled Fillets of Beef — Sultana Sauce
Carlsbad Potatoes Peas and Onions French Style
Lettuce, Peppergrass and Onion Salad
Peach Ice Cream — Cocoanut Cake
H ■ ^
NOVA SCOTIA CANAPES
Cut white bread in one-third inch sHces; stamp out with heart-
shaped cutter; spread both sides thinly with butter, brown them
deHcately 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 minutes 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.)
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
August ^^ Sunday Dinners 109
two teaspoons salt. Cook until soft (but not broken), then drain.
Return to stew-pan. Add one-third cup butter, one and one-half
tablespoons lemon juice, and one-eighth teaspoon paprika. Cook
four or five minutes, shaking the pan occasionally. Place in hot
serving dish and sprinkle with one tablespoon chopped parsley.
PEAS AND ONIONS — FRENCH STYLE
Cut one slice bacon in shreds crosswise, using the shears for
this purpose. Cook bacon with one-fourth cup butter about ten
minutes, without scorching bacon. Remove scraps of bacon, add
two cups fresh peas, one dozen small onions and a sprig of mint.
Cook until peas and onions are soft, adding one-fourth cup boiling
water to prevent scorching. Beat one egg yolk slightly, add one-
third cup cream and one head of lettuce cut in quarters (use lettuce
hearts), season with salt and pepper. Let boil up once and serve.
LETTUCE, PEPPERGRASS AND ONION SALAD
Separate the heart leaves of two solid heads of lettuce. Wash,
drain and chill; arrange them in a nest in salad bowl. Sprinkle
between and over leaves four tablespoons finely chopped pepper-
grass and small, thinly sliced onions, separating the rings. Marinate
with French Dressing; chill and serve.
PEACH ICE CREAM No. g
4 cups milk. 1 tablespoon lemon extract.
3 cups heavy cream. 34 teaspoon salt.
1 cup sugar. 2 cups fresh peach pulp.
Process: Pare and pit peaches; stew until soft, rub through
a sieve. Then mix ingredients in the order given. Add peach pulp
and freeze. Let stand two hours before serving.
(For recipe see Page 5Q.)
no 52 Sunday Dinners i:Z'i
Broiled Chicken — Sauce Viennaise
Potato Roses Corn Fritters
Cauliflower a la Bechamel
Dressed Head Lettuce
Blackberry Roly-Poly Creamy Sauce
(For recipe see Page 90.)
Singe, wipe and with a sharp pointed knife (a boning knife)
split the broiler down the back the entire length, beginning at back
of neck. Lay cpen and remove entrails, etc., remove ribs and breast-
bone, then cut the tendons at joints. Rub bird over with soft butter,
sprinkle with salt and place on a well-greased broiler or in a well-
greased wire broiler. Cook twenty-five minutes under a gas flame
or over glowing coals, turning often. Baste bird over several times
with melted butter if it appears dry. When evenly browned, remove
to well-greased dripping pan, spread again with soft butter, cover
closely, and bake until tender at the joints. Serve with
Reduce one small can of tomatoes by slow cooking to a thick
pulp; when strained there should be two tablespoons. To three-
fourths cup Mayonnaise Dressing add three-fourths tablespoon
finely chopped capers, one teaspoon finely chopped parsley, two
i:!::lsuniay 52 Sunday Dinners 111
teaspoons each finely chopped gherkins and olives, one teaspoon
finely chopped onion or chives. Add tomato pulp, mix well and
keep in a cool place until ready to serve.
MASHED POTATOES (FOR ROSES)
To three cups of hot riced potatoes add three tablespoons butter,
one teaspoon salt, the beaten yolks of three eggs and enough hot
milk to allow the mixture to pass readily through the pastry-bag
with rose tube attached. Shape as roses on a buttered tin sheet,
brush over lightly with egg slightly beaten and diluted with one
tablespoon milk, and brown delicately in oven.
To Shape Roses
Fill pastry bag with potato mixture. Hold the bag upright
with tube pointing downward. Guide tube with left hand and
press out potato with the right, making a circular motion. When
roses are the desired size press the tube gently into mixture and
withdraw it quickly to stop the flow and give the pyramid a pointed
finish. Sweet potatoes may be prepared in the same manner.
(For recipe see Page 63.)
CAULIFLOWER A LA BfiCHAMEL
Select a firm, white cauliflower, remove leaves and cut off the
stalk. Soak (head down) in cold salt water to cover. Drain and
cook (head up) in boiling salted water to cover until tender but not
broken apart. Drain well and dispose on shallow serving dish.
Pour over one and one-half cups Bechamel Sauce (see Page 85).
Sprinkle with finely chopped parsley.
DRESSED HEAD LETTUCE
Select a large, firm head of lettuce. Remove all wilted leaves.
Separate the heart leaves sufficiently to wash them thoroughly.
Drain, arrange leaves on shallow serving plate, keeping them in their
original shape if possible. Sprinkle over all finely shredded red and
green prepared peppers. (To prepare peppers, plunge them into
112 52 Sunday Dinners ^"'"^'
boiling water, then quickly rub off the glazed outer skin, drop peppers
into cold water until crisp. Cut a slice from the stem ends, remove
seeds and veins, then cut in thread like rings.) Serve with French
Dressing, to which add one tablespoon Roquefort cheese. Blend
well before pouring over Salad.
2 cups blackberries. }/2 teaspoon salt.
34 cup water. 4 tablespoons Cottolene.
1 cup sugar. Yolk 1 egg.
34 teaspoon salt. White 1 egg slightly beaten.
2 cups pastry flour. Granulated sugar.
4 teaspoons baking powder. Ground cloves.
Process: Cook blackberries in water and salt until berries are
soft. Rub through a sieve and add sugar to pulp ; return to range and
cook until mixture thickens, stirring occasionally. Sift flour with
baking powder and salt, work in Cottolene with tips of fingers, and
mix to a soft dough with yolk of egg mixed with one-half cup of milk.
Turn onto a floured board, knead slightly and roll out in a rectangular
sheet one-fourth inch thick. Divide this into four pieces, longer
than wide. Spread each with the blackberry sauce and roll up like
jelly roll; wet the edges, press lightly to prevent unrolling. Lay on
buttered sheet and brush tops with white of egg, sprinkle with sugar
and a few grains cloves. Bake twenty-five minutes in a hot oven.
Serve hot with remaining sauce kept hot over hot water or with
3^ cup butter. 2 tablespoons milk.
% cup powdered sugar. 2 tablespoons Sherry wine.
Few grains nutmeg.
Process: Cream butter, add sugar gradually, stirring con-
stantly, add milk and wine very slowly, continue beating. Add a
sprinkle of nutmeg. To avoid having sauce curdle, milk and wine
must be added drop by drop.
TMrfsunday 52 Sujiduy Dinmrs 113
Cantaloupe a la Mode
Consomme au Riz — Cheese Balls
Spiced Beef — Whipped Cream Horseradish Sauce
Potatoes Italian Style — Succotash
Peach Cottage Pudding with Cream
CANTALOUPE A LA MODE
Wash small ripe cantaloupe (Rockyfords) with a brush, and chill
thoroughly. Cut in halves lengthwise and fill with Pineapple or
Raspberry Ice. Arrange on a bed of cracked ice; serve one-half
melon to each guest.
4 cups water. 2 cups raspberry pulp.
1^ cups sugar. J^ cup orange juice.
2 tablespoons lemon juice.
Process: Make a syrup by boiling water and sugar twenty
minutes. Mash berries and rub through a fine sieve, add'^orange
and lemon juice, combine with syrup, strain and freeze. Shape
with a cone mold and place in seed cavities of halves of canteloupe.
CONSOMMfi AU RIZ
8 cups consomme. 6 cups cold water.
}/i cup washed rice. 3^ tablespoon salt.
Process: Add salt to boiling water, then add rice slowly and
let cook until rice is soft; drain. Pour over rice six cups cold water
to separate kernels. Add rice to hot consomme and serve with
114 52 Sunday Dinners %Ztsun,ay
4 tablespoons butter. Few grains cayenne.
J^ cup flour. 3 eggs.
}/2 cup water. J^ cup grated Edam Cheese.
34 teaspoon salt. Cottolene.
Process: Melt butter in a sauce-pan, add water, cook one
minute; add flour mixed with seasonings. Cook until mixture leaves
the sides of pan, stirring constantly. Cool slightly, add unbeaten
eggs one at a time, add cheese. Mix well and drop from tip of
teaspoon into deep hot Cottolene. Drain and serve immediately.
Wash and wipe six pounds of beef cut from the flank. Cover
with boiling water; bring to the boiling point and skim. Reduce
heat and simmer until meat is tender (time required about five hours),
adding the last hour of cooking one-half cup each of carrot, onion and
celery cut in dice, two sprays each of parsley and thyme, one of
marjoram, six cloves, one-half teaspoon peppercorns and one table-
spoon salt. Remove meat and reduce liquor to one and one-half
cups; strain. Shred the meat, mix with the liquor and press in a
granite, brick-shaped bread pan, packing solidly. When thor-
oughly cold, serve, cut in thin slices, with Whipped Cream Horse-
radish Sauce (for recipe see Page 120).
POTATOES A LITALIENNE
To two cups hot ri<5ed potatoes, add one tablespoon finely chopped
chives, one ^gg yolk well beaten, whites four eggs beaten until stiff,
one-half cup grated cheese. Season with salt, pepper and a few
grains cayenne. Pile lightly in a well-greased baking dish and bake
from twenty-five to thirty minutes. Turn dish around several times
carefully that mixture may puff evenly.
Shell lima beans, wash and cover with boiling water; heat to
boiling point and drain; throw away water and rinse beans, drain
again. Cook in boiling, salted water until tender. Drain and add
iZTsunday 5^ S UTiduy Diftners lis
to an equal quantity of hot boiled corn cut from the cob. Season
with salt, pepper and butter. Reheat before serving.
Wipe, pare and re love the cores from the desired number of
ripe (early) pears. Cat in eighths lengthwise. Arrange on beds
of crisp cress, or lettuce heart leaves. Bestrew with prepared red
peppers cut in very i ne rings. Serve with French Dressing, using
lemon juice in place -f vinegar. Canned red peppers may be used
when fresh p ppers are not available. To prepare peppers, plunge
them into boiling water for a moment, cut a slice from stem ends,
remove seeds and veins, cover with cold water until crisp; drain dry,
and cut in fine shred".
PEACH COTTAGE PUDDING
]4: cup Cottolene. 2 cups pastry flour.
1 cup sugar. 4 teaspoons baking powder.
1 egg. 34 teaspoon salt.
J^ cup milk. 34 teaspoon almond extract.
Fresh peaches sliced.
Process: Cream Cottolene, add sugar gradually, stirring con-
stantly; add egg well beaten. Mix and sift flour, baking powder
and salt; add to first mixture alternately vvith milk. Add extract
and beat thoroughly. Turn into a well-greased shallow pan, and
bake twenty-five minutes in a moderate oven. Cut in three-inch
squares; pile thinly-sliced fresh peaches on top of each portion,
sprinkle thickly with powdered sugar and serve with rich cream.
116 5^ Sunday Dinners iZnlsunday
Boiled Halibut (Cold) — Vinaigrette Sauce
Cucumber Baskets B,adishes
French Fried Potatoes — Boiled Sweet Corn
Frozen Apricots — Sultana Cake
BOILED HALIBUT — COLD
Have a piece of Halibut cut weighing two and one-half pounds.
Tie in a square of cheese cloth (to prevent scum from settling on the
flesh of fish). Cover with boiling water to which add salt and
vinegar or lemon juice; the acid preserves the whiteness of the fish.
Boil until the flesh leaves the bones (about thirty-five minutes).
Drain and remove from cheese cloth. Pick out bones and remove
skin. Place in a vessel that will preserve the shape of fish, chill and
dispose fish on a cold serving platter on a bed of garden cress. Set
a cucumber basket at intervals Tone for each guest), and serve with
1 teaspoon salt. 1 tablespoon chopped olives.
y^ teaspoon black pepper. 1 tablespoon chopped pickle.
Few grains cayenne. 1 tablespoon chopped green or
1 tablespoon Tarragon vinegar. red pepper.
2 tablespoons Malt vinegar. 1 teaspoon chopped parsley.
}/2 cup Ohve oil. \}/2 teaspoons chopped chives.
Process: Put salt, pepper and cayenne in bowl, add oil slowly
stirring constantly, add remaining ingredients and blend thor-
oughly. Chill and pour over Boiled Halibut.
52 Sunday Dinners 117
Select long cucumbers of uniform thickness (three cucumbers
will make six baskets), cut a slice from both the stem and blossom
ends, pare and cut in halves crosswise; cut from each piece a section
so as to form a handle crosswise of cucumber. Scoop out the soft
pulp and seeds, brush each basket over lightly with olive oil and
sprinkle with finely chopped garden cress or parsley. Fill the
baskets with Mayonnaise Dressing or Sauce Tartare (see recipe
Page 84). Chill and serve in nests of peppergrass or lettuce heart
^ FRENCH FRIED POTATOES
Wash and pare medium-sized potatoes, cut them lengthwise in
eight pieces of a uniform size. Soak them in cold water two hours,
changing the water several times. Drain from water and dry
between towels. Then fry a few at a time in deep hot Cottolene.
Drain on brown paper and sprinkle with salt. This is an easy
method of preparing potatoes in hot weather. The potatoes may
be prepared beforehand and the process of cooking is both simply
and quickly done. Be sure the Cottolene is not too hot as the
potatoes must be cooked through, as well as browned.
BOILED SWEET CORN
Have the water boiling. Remove the husks and silk from the
corn and drop them at once into the boiling water; bring water quick-
ly to boiling point and let boil rapidly five to ten minutes (depending
somewhat on age of corn). Drain from water and arrange in a
napkin-covered platter; serve at once.
Drain the apricots from the liquor in the can. Reserve liquor
and cut fruit in one-fourth inch cubes. To the syrup add sufficient
water to make four cups; add one cup orange juice; add one and one-
half cups sugar. Cook five minutes, strain and pour over apricots;
chill and freeze. Fresh apricots or peaches may be used when in
season. The fresh fruit should be cooked until clear, in a syrup
118 52 Sunday Dinners fZis^nuy
made of four cups of water and two cups sugar. When this mixture
is frozen to a mush, two cups of Whipped Cream may be added, if
one desires a richer dessert.
3^ cup Cottolene. J^ cup milk.
1 cup sugar. 234 cups pastry flour.
2 eggs. 4 teaspoons baking powder.
1 egg yolk. 34 teaspoon salt.
1 cup Sultana raisins. J^ teaspoon mace.
Process: Cream Cottolene, add sugar gradually, stirring con-
stantly; add well-beaten eggs and yolk. Mix and sift flour (except
one tablespoon), baking powder and salt and mace; add to first
mixture alternately with milk. Dredge raisins with tablespoon
flour, add to mixture and beat thoroughly. Turn mixture into a
well-greased, brick-shaped bread pan and bake forty minutes in a
moderate oven, Frost if desired.
mfaLn^ay 52 Sunday Dinners 119
Cold Veal Loaf — Whipped Cream Horseradish Sauce
Creamed New Potatoes Steamed Summer Squash
Lettuce, Garden Cress and Onion Salad
Sliced Peaches — Chocolate Layer Cake
Iced Coffee Lemonade
Fry circles of bread, cut one-third inch thick, in deep hot Cotto-
lene. Saute sUces of tomato in hot butter. Drain both on brown
paper. Cover each circle of bread with a slice of tomato, sprinkle
with salt, pepper and a few grains cayenne. Garnish each with a
slice of cucumber and the white of "hard boiled" eggs, cut in the
shape of petals to represent field daisies.
COLD VEAL LOAF
Have the bone of a knuckle of veal sawed in three pieces at the
market. Wash, wipe, and put in kettle with two pounds of lean
veal, one onion sliced, six slices carrot, one blade celery broken in
pieces, one spray parsley and one-half teaspoon peppercorns; cover
with boiling water and cook slowly until meat is tender. Drain;
chop meat finely and season well with salt, pepper and a few grains
cayenne. Reduce liquor to one cup, strain and reserve. Garnish
the bottom of a granite, brick-shaped bread pan with the white
of "hard boiled" egg cut to resemble three daisies; put a dot of the
yolk in center of each and arrange sprays of parsley between each
daisy. Put a laj^er of meat, then a layer of thinly sliced eggs sprinkled
with parsley, finely chopped. Cover with remaining meat; pour
over strained liquor, press and let stand until cold and jellied.
Remove to serving platter, garnish with parsley and small round rad-
ishes cut to resemble tulips. Slice thinly and serve with
120 5^ Sunday Dinners p^Ts.
WHIPPED CREAM HORSERADISH SAUCE
4 tablespoons freshly grated Few grains cayenne.
horseradish. 1 J^ tablespoons vinegar.
Few drops onion juice. 34 cup heavy cream whipped.
34 teaspoon salt.
Process: Mix the first five ingredients thoroughly, then fold in
the whipped cream. Chill and serve.
CREAMED NEW POTATOES
Cut two and one-half cups cold, boiled new potatoes in one-half
inch cubes. Add one and one-half cups White Sauce. Season
highly with salt and white pepper, and reheat in double boiler.
Remove to hot serving dish and sprinkle with finely chopped parsley.
STEAMED SUMMER SQUASH
Wash and cut in quarters. Cook in boiling salted water until
tender. Drain through double cheese cloth. Pass through ricer
or mash with potato masher, and season with butter, salt and a little
black pepper. Reheat and serve.
LETTUCE, GARDEN CRESS AND ONION SALAD
Separate the crisp heart leaves of two heads of lettuce; arrange
them on a shallow serving dish to represent a full-blown rose. Pick
over, wash and dry a bunch of garden cress, chop finely and sprinkle
over lettuce leaves. Chop one small onion very fine and mix with
French dressing. Pour over lettuce. Serve at once.
Scald fine, ripe peaches; remove skins, cut in halves and remove
stones. Slice lengthwise and arrange in serving dish in layers.
Sprinkle each layer with sugar and lemon or orange juice. Chill
and serve with cream and sugar.
The kitchen is a country in which
there are always discoveries to he
made, — La Reyniere.
122 5^ Sunday Dinners ""'^'^"'^
Cream of Pea Soup — Crisp Saratoga Wafers
Braised Shoulder Veal Stuffed — Creole Sauce
Potato Balls Spinach with Cream
Lettuce, Radish and Onion Salad
Apple Pie Cottage Cheese
CREAM OF PEA SOUP
2 cups Marrowfat peas (or one can). 13^2 tablespoons butter.
2 teaspoons sugar. 2 tablespoons flour.
2 cups water. J^ cup hot cream.
13^ cups scalded milk. 1 teaspoon salt.
1 slice onion. J^ teaspoon pepper.
Process: Peas that are too hard to serve as a vegetable may be
used for soup. Cover them with the cold water and cook until soft.
Rub through sieve, reheat pulp and thicken with butter and flour
cooked together. Scald milk with onion, remove onion, add milk
slowly to pea mixture, stirring constantly. Add hot cream and
seasoning. Serve with Crisp Saratoga Wafers.
BRAISED SHOULDER OF VEAL
Have the bones removed from five pounds of the shoulder of
veal (reserve bones). Stuff with bread stuffing, truss in shape and
follow directions for Braised Beef (see Page 139). Add two sprays
of thyme and marjoram. Serve with
4 tablespoons Cottolene. 1 can small button mush-
4 tablespoons flour. rooms.
34 cup green pepper cut in IJ^ cups thick, well-seasoned
shreds. tomato pulp.
1 small clove garlic. 1}4 cups Brown Stock.
1 truffle cut in thin shreds. Salt, pepper and cayenne.
f'f'sX 52 Sunday Dinners m
Process: Cook pepper, onion and butter together five minutes
without browning; add flour and cook two minutes, stirring con-
stantly. Add truffle, tomato pulp and gradually Brown Stock; con-
tinue stirring until ingredients are well blended. Heat mushrooms
in their own liquor, drain, and add mushrooms to sauce. Stick a
tooth-pick through the clove of garlic, drop it into sauce and let it
simmer fifteen minutes. Remove garlic before serving.
Add to five hot mashed potatoes, one-fourth teaspoon celery
salt, one teaspoon finely chopped parsley or chives, salt, pepper and
three tablespoons butter, and enough hot milk to make of the con-
sistency to handle. Shape into smooth, round balls, roll in flour,
egg and crumbs. Fry a golden brown in deep, hot Cottolene. Dis-
pose around Veal.
SPINACH WITH CREAM
Discard all wilted leaves, remove the roots and pick over and
wash one-half peck of spinach in several waters, to rid it from all
sand. If young and tender, put in a stew-pan and heat gradually;
let boil twenty-five minutes, or until soft, in its own juices and the
water that clung to the leaves. Old spinach should be cooked in
boiling, salted water (it will require about two quarts of water to one
peck spinach). Drain thoroughly, chop finely in a wooden bowl.
Melt three tablespoons butter in an omelet pan; add spinach and cook
four minutes, stirring constantly, sprinkle with one and one-half
tablespoons flour, continue stirring and pour on gradually three-
fourths cup hot, thin cream; simmer five minutes.
LETTUCE, RADISH AND ONION SALAD
Remove the leaves from the stalk, discarding all wilted and
unsightly leaves. Wash and keep in cold water until crisp. Drain
and dry on a crash towel or cheese cloth. Place between leaves thin
slices of round, red radishes, sprinkle with finely sliced young green
onions. Garnish with radishes cut to resemble tulips. Serve with
124 5^ Sunday Dinners ItTsZ.
5 tart apples. Y% teaspoon salt.
3^ cup sugar. V/i tablespoons butter.
J4 teaspoon nutmeg. 1 tablespoon lemon juice.
Grated rind 3<C lemon.
Process: Line a pie pan with Plain Paste. Wipe, pare, core
and cut apples in quarters, then in slices lengthwise. Pile them in
lined pie pan, heaping them well in center, leaving a half -inch space
around edge of pie. Mix sugar, nutmeg, salt, lemon juice, grated
rind and turn over apples. Dot over with bits of butter; wet edges
and cover with top crust; press and flute edges. Bake forty-five
minutes in a moderate oven.
V/2 cups flour. 3^ teaspoon baking powder.
J^ teaspoon salt. J^ cup Cottolene.
Process: Mix and sift flour, salt and baking powder. Rub in
Cottolene (reserving one and one-half tablespoons), with tips of
fingers. Add just enough ice water to form a soft dough, mixing
it in with a knife. Turn on a floured board and roll out in a thin
sheet, spread lightly with remaining Cottolene. Roll like jelly
roll and cut in two pieces, having one piece a trifle larger than the
other. Chill. Then stand rolls on end, press down with the hand
and roll in circular piece to fit pie pan. The larger piece is for the
top crust. This recipe makes the exact quantity of pastry for one
medium-sized pie with two crusts. If desired, omit baking powder.
Put two quarts thick sour milk in a milk pan, place it on the back
of range where it will not boil or simmer; allow it to remain there
until the curd has separated from the whey. Lay a double square of
cheese cloth over a bowl, turn in the milk, lift the edges and corners
of cloth, draw them together, tie with a piece of twine and hang it up
to drain. When quite dry, turn into a bowl; season with salt and
mix with a silver fork, add sweet cream until of the desired con-
sistency. Serve very cold with hot gingerbread.
irrtsuniay 5^ Sunduy Dintiers 12s
Summer Sausage with
Ripe Olives and Dill Pickles
Roast Fillet Beef — Mushroom Sauce
Parsley Potatoes Broiled Tomatoes
Pepper and Onion Salad
Mock Mince Pie Cheese
SUMMER SAUSAGE (APPETIZER)
Cut summer sausage in very thin slices. Dispose them on a nar-
row platter overlapping one another. Garnish with sprays of
peppergrass or parsley. Arrange thinly sliced dill pickles on either
side of sausage, placing a ripe olive here and there; radishes cut to
resemble roses may also be used. Serve as an appetizer.
ROAST FILLET OF BEEF
Trim a small fillet of beef weighing about four pounds into shape.
Lard the upper side and sprinkle with salt, pepper and dredge with
flour. Sprinkle small cubes of fat salt pork thickly over the bottom
of a dripping pan, set a wire trivet or rack on pork and lay meat on
trivet. Place in a very hot oven at first, to sear over surface. Baste
every five minutes for the first fifteen minutes, then several times
after during the cooking. If liked rare, it should cook thirty min-
utes; if medium, allow thirty-five to forty minutes. Serve with
Brown Mushroom Sauce (see Page 167) using fat in dripping pan.
Wash, pare and cut potatoes in one-half inch cubes; there should
be three cups. Blanch by parboiling five minutes in boiling salted
126 5^ Sunday Dinners •'''^^"'"
water; drain. Melt one-third cup of butter in a frying-pan, add
potatoes, and cook over a slow fire until potatoes are soft and deli-
cately browned. Melt two tablesfK>ons Cottolene in a sauce-pan,
add a few drops onion juice, one and one-half tablespoons flour, one-
half teaspoon salt, one-eighth teaspoon pepper; stir to a smooth
paste and pour on slowly one cup hot milk, stirring constantly.
Remove from range and add one egg yolk slightly beaten. Pour
sauce over potatoes and sprinkle with finely chopped parsley.
Select four firm, smooth, ripe tomatoes. Wipe them and cut
out the hard center around the stem ends; then cut them in halves
crosswise. Rub the cut sides lightly with a clove of garlic and dip
cut side in soft butter. Sprinkle with salt, pepper and buttered
crumbs, pressing the crumbs into tomato with a broad knife. Ar-
range them in a well-greased wire broiler and broil with skin side
down over glowing coals or under a gas flame until soft, using care
that they do not scorch. Remove to hot serving platter, drop a bit
of butter on each and serve immediately. Onion juice may be used
in place of garlic.
3 bananas. 1 tablespoon sugar.
1 cup bread flour. 34 cup cream or milk.
2 teaspoons baking powder. 1 egg beaten very lightly.
34 teaspoon salt. 3^ tablespoon lemon juice.
3^ tablespoon Sherry wine.
Process: Sift dry ingredients together twice. To beaten egg
add cream and combine mixtures. Force bananas through a sieve
and mix pulp with lemon juice and sherry wine; add to batter, beat
thoroughly, and drop by tablespoonfuls into deep, hot Cottolene.
Drain, sprinkle with powdered sugar and serve with
Makq a syrup by boiling one cup sugar with one-fourth cup water
and two shavings of orange rind, four minutes. Remove from
range, lift out orange peel, add one-half tablespoon butter and one
tablespoon each of orange and lemon juice and Sherry wine.
l:Zfsun,ay 5^ Sufiduy Difiners m
PEPPER AND ONION SALAD
Plunge a bright-red bell pepper (Ruby King) into boiling water,
remove immediately and rub off the outer "shiny" skin. Cover
with ice water to chill and become crisp. Cut a slice from the stem
end and remove the seeds and veins, then cut in rings as thin as
possible. Cut one small Spanish onion in very thin slices, separate
the rings and "crisp" in ice water. Drain and toss together both
onion and pepper rings. Season with salt, pepper, and pour over
two tablespoons oil and one tablespoon vinegar. Crush the pepper
and onion into the dressing, then pile it in nests of crisp lettuce heart
MOCK MINCE PIE
2 Uneeda biscuits, rolled fine. 1 cup raisins seeded and
V/2. cups sugar. shredded.
1 cup molasses. J/^ cup butter.
}/i cup lemon juice. 2 eggs well beaten.
2 tablespoons brandy. Cinnamon, Cloves, and
Process: Mix ingredients in the order given. Add spices to
taste. Line a pie pan with Plain Paste, turn in mixture, wet edges
and cover with top crust made of Rich Paste; press and flute edges.
Bake thirty-five minutes in a moderate oven.
V/2 cups flour. ^ teaspoon salt.
3^^ cup Cottolene. 3^ teaspoon baking powder.
Process: Mix salt with flour, cut in Cottolene (except one
tablespoon) with a knife, moisten with cold water. Turn on a
floured board, pat and roll out, spread with tablespoon of Cottolene
and dredge lightly with flour, then roll sheet like a jelly roll; divide
in two equal parts. Roll out a trifle larger than pie tin.
128 52 Sunday Dinners STl:.
Veal, Spanish Style, (In Casserole)
Stuffed Potatoes — Turnips in Cream Sauce
Stewed Corn and Tomatoes
Peach Dumplings — Sherry Sauce
VEAL, SPANISH STYLE, (IN CASSEROLE)
2 pounds veal, cut from leg. 2 cups cooked and strained
J/^ cup fat salt pork or bacon. tomato pulp.
J^ cup fine, soft bread crumbs. 3^ green pepper finely chopped
1 teaspoon salt. ]/2 onion finely chopped.
3^ teaspoon black pepper. 1 egg slightly beaten.
Few grains cayenne. Soda.
1 teaspoon chopped parsley. Worcestershire Sauce.
Process: Remove all fat tissue and skin from veal; remove
skin from pork. Pass both through meat grinder twice, add crumbs
and seasonings, except tomato, onion and green pepper; mix thor-
oughly and bind together with egg. Shape in balls the size of a small
egg. Roll in flour and saute a rich brown in Cottolene made hot in
an iron frying pan. Heat tomato pulp, add one-eighth teaspoon
soda, one-half teaspoon salt and one-half tablespoon Worcestershire
Sauce. Turn into a warm casserole, add chopped pepper and onion.
Dispose balls over sauce, rinse frying pan with a little boiling water
or Brown Stock and pour over balls. Cover and let simmer in a
moderate oven two hours. Serve from casserole, or arrange on a
hot platter and surround with a border of boiled rice sprinkled with
finely chopped parsley; place a spray of parsley in each meat ball.
riTsZr^ay 5^ Sunduy Dinners 129
Wash six medium-sized, smooth potatoes. Bake, and cut off a
lengthwise slice from each; scoop out potato with a spoon using care
that the shells* are not broken. Pass through ricer, add two table-
spoons butter, season with salt and pepper, one-half cup hot milk
or cream. Add two egg yolks well beaten, then fold in the stiffly
beaten whites. Refill shells with this mixture, using pastry bag
and rose tube or pile it lightly with spoon (do not spread smoothly) .
Bake in a hot oven until potatoes are well puffed and browned.
TURNIPS IN CREAM SAUCE
Wash, pare and cut purple-top turnips in one-fourth inch cubes.
Cook in boiling salted water until tender (from forty minutes to
one hour). Drain well and reheat in White Sauce using cream in
place of milk in sauce. (For Cream Sauce see Page 151.)
STEWED CORN AND TOMATOES
Cut the corn from six ears of tender, sweet, green corn; scrape
the cobs with back of knife. Cook until tender in as little water
as possible, then add an equal quantity of stewed tomatoes. Add
one-third cup butter and one tablespoon sugar. Season with salt
and pepper, heat to boiling point and turn into hot serving dish.
Marinate the bleached leaves of crisp endive with French Dress-
ing, adding one and one-half tablespoons finely chopped chives and
one-half tablespoon Nasturtium seed cells finely chopped, to the
dressing just before pouring over Endive.
2 cups flour. 2 tablespoons Cottolene.
4 teaspoons baking powder. J^ cup cream.
J^ teaspoon salt. Peaches.
\}/2 cups granulated sugar. 9^/2, cups cold water.
Process: Mix and sift flour, baking powder and salt; rub in
Cottolene with tips of fingers, add cream gradually, cutting it in with
52 Sunday Dinners
a knife. Turn on a floured board, knead slightly, pat and roll out to
one-half inch thickness. Shape with a large biscuit cutter. Pare
juicy, ripe peaches, cut in halves lengthwise, remove stones, cut in
quarters and place three-quarters of a peach on each circle of dough,
enclose them, pressing the edges together. Place in a buttered,
granite dripping pan one and one-half inches apart, sift sugar around
dumplings and pour cold water over sugar. Bake in a hot oven
twenty minutes, basting three times. Serve with Hard or
3 tablespoons butter. 54 cup cream.
]/2 cup sugar. 3 tablespoons sherry wine.
2 egg yolks well beaten. Few grains salt.
J/g teaspoon nutmeg.
Process: Cream butter, add sugar, egg yolks, salt and gradually
the cream, stirring constantly. Cook over hot water until mixture
coats the spoon; add sherry and beat again. Turn in a sauce boat
and sprinkle with nutmeg.
%'StsunUy 52 Sunday Dinners 131
Fried Chicken — Cream Gravy
Baked Potatoes Corn Fritters
Peach Cake with Cream
4 _ ^
(For recipe see Page 40.)
Dress, clean and disjoint two chickens. Rub chicken over with
a half lemon cut in half lengthwise, sprinkle with salt, pepper and
dredge with flour. Saute in hot Cottolene until richly browned,
turning often. Reduce heat, cover and let cook slowly until tender.
It may be necessary to add a little moisture (about ]/i cup of hot
stock or water). Remove to serving platter and surround with
Corn Fritters. Pass Cream Gravy.
34 cup butter. IJ^ cups well-seasoned chicken stock.
1 slice onion. }/2 cup hot cream.
34 cup flour. 3^ teaspoon salt.
3^ teaspoon pepper.
Process: Cook butter in a sauce-pan with onion until onion
is delicately browned. Remove onion, add flour mixed with sea-
sonings; stir to a smooth paste and brown lightly. Add hot stock
gradually, stirring constantly. Add hot cream and beat until
smooth and glossy. The color of this sauce is that of Cafe au Lait.
132 52 Sunday Dinners f^^l
2 cups grated corn. 3^ cup melted butter.
34 cup milk. 1 teaspoon salt.
13^ cup flour. 3^ teaspoon p>epper.
2 teaspoons sugar. 3 eggs well beaten.
Process: Mix corn, milk, flour, sugar and salt, add eggs. Drop
by tablespoonfuls on a hot well-greased griddle and cook as griddle
cakes until browned on one side; then turn and brown the other side.
Marinate a prepared cauliflower (see recipe on Page 95) with
French Dressing, to which add one tablespoon finely chopped
chives. Dispose in a nest of peppergrass, water cress, endive or
lettuce heart leaves. Sprinkle with grated Edam cheese.
PEACH CAKE WITH SWEETENED CREAM
2 cups flour. % cup rich milk.
4 teaspoons baking powder. 5 peaches.
]/2 teaspoon salt. Sultana raisins.
3 tablespoons Cottolene. Mace and sugar.
Process: Mix and sift the first three ingredients. Rub in
Cottolene with tips of fingers, add milk, mixing it in with a knife.
This dough must be soft enough to spread in a shallow, well-buttered
pan to the depth of one inch. (Add more milk if necessary.) Pare
ripe, juicy peaches; cut in halves lengthwise, remove stones and
press halves into dough (cut side up) in parallel rows, leaving a little
space between rows. Brush peaches over with melted butter,
sprinkle with raisins, granulated sugar and lightly with mace.
Serve hot with Hard Sauce, or with cream sweetened and flavored
Oh! You who have been a-fishing
will endorse me when I say^
That it always is the biggest fish
you catch that gets away.
— Eugene Field,
134 5^ Sunday Dinners ""''"^''^
Potato Soup — Croutons
Boiled Cod — Egg Sauce
Boiled Potatoes — Scalloped Tomatoes
Steamed Peach Pudding — Vanilla Sauce
After— Dinner Coffee
Allow one-fourth cup shrimps broken in pieces for each Cocktail.
Season with two tablespoons each tomato catsup, Sherry wine, one
tablespoon lemon juice, a few drops Tobasco Sauce, one-fourth
teaspoon finely chopped chives and salt to taste. Serve thoroughly
chilled in Cocktail glasses.
4 cups potatoes. 34 cup butter.
1 large purple-top turrip. J^ cup flour.
3 cups boiling water. 2 teaspoons salt.
S}/2 cups scalded milk. 3^ teaspoon pepper.
1 onion sliced. 3^ cup hot cream.
Process: Wash, pare and cut potatoes in one-fourth inch slices.
Wash, pare and cut turnip the same. Cover with boiling water and
cook ten minutes; drain, add onion and three cups boiling water.
Cook until vegetables are tender; drain and reserve water. Rub
vegetables through strainer, add water, add milk. Reheat and bind
with butter and flour cooked together. Add hot cream and season-
ings. Turn into hot tureen and sprinkle with finely chopped parsley.
mrTsunday 5^ S ufiday Dififiers 135
BOILED FRESH COD
Wash and wipe a four-pound cut of fresh cod. Tie it loosely
in a piece of cheese cloth just large enough to cover fish. Place on a
trivet in a kettle, cover with boiling water, and add three slices onion,
three slices carrot, one spray parsley, a bit of bay leaf, three cloves, a
tablespoon salt and one-half cup vinegar. Bring quickly to the
boiling point, then reduce heat and simmer gently from twenty to
thirty minutes. Hard boiling breaks up the flakes of fish and
toughens the fibre. Drain from liquor, place fish on serving platter,
remove the skin and pour a few spoonfuls of Egg Sauce over the fish
and the remainder around it. Sprinkle finely chopped parsley over
all, and garnish with hard-cooked eggs cut to resemble pond lilies.
4 tablespoons butter. 3^ teaspoon salt.
3 tablespoons flour. Y% teaspoon pepper.
1 cup boiling water. 4 hard-cooked eggs.
}/2 cup hot cream. Parsley finely chopped.
Process: Melt one-half the butter in a sauce-pan, add flour
mixed with seasonings, pour on slowly hot water, stirring constantly.
Boil five minutes, then add remaining butter in small bits. Continue
stirring. Add hot cream and two eggs chopped moderately. Gar-
nish with remaining eggs. Pour sauce around fish and sprinkle with
Wash, scrub and pare one dozen medium-sized potatoes. If old,
let them stand in cold water for several hours before paring, to
freshen them. Cover with cold water, heat to boiling point, cover
and boil fifteen minutes, then add salt, replace cover and cook until
potatoes are soft (about fifteen minutes longer). Drain perfectly
dry and shake the potatoes in a current of cold air. Place sauce-pan
in a warm place, cover with a crash towel until ready to serve. Serve
as soon as possible, if you would have a mealy potato.
Season one quart of canned tomatoes with one and a fourth
teaspoons salt, one-eighth teaspoon pepper, two tablespoons sugar.
136 5^ Sunday Dinners ^ttwa^
one-half tablespoon grated onion and a few grains cayenne. Moisten
one and one-half cups of soft bread crumbs with one-half cup melted
butter. Butter a deep baking dish, sprinkle with a thick layer of
crumbs. Pour in tomato mixture and cover with remaining crumbs.
Bake in the oven until cooked throughout and crumbs are browned,
Prepare beets as for Buttered Beets (see Page 143). Cut them in
slices and lay them in a stone or glass jar. Allow one slice of onion
for each beet, one tablespoon grated horseradish, eight cloves and
vinegar enough to cover. Let stand twenty-four hours and they
will be ready for use. Beets thus prepared will not keep longer than a
week. If vinegar is too strong, dilute with one-fourth part cold water.
STEAMED PEACH PUDDING
Fill a two-quart mold two-thirds full of pared, stoned and
sliced peaches. Butter the inside edge of mold, also the inside of
cover. Cover with a soft dough made by mixing and sifting two
cups flour, one-half teaspoon salt and four teaspoons baking powder.
Rub one tablespoon Cottolene into flour mixture with tips of fingers,
add suflScient rich milk to make a soft dough. Sprinkle peaches
with one-half cup sugar, one-fourth teaspoon salt and dot over with
one tablespoon butter cut in small bits. Spread soft dough over aU,
cover closely and steam one hour. Serve at once with
1 tablespoon corn-starch. 2 cups boiling water.
1 cup sugar. \]/2 teaspoons vanilla.
J^ teaspoon salt. 2 tablespoons butter.
Process: Mix corn-starch, sugar and salt, add water slowly,
stirring constantly. Boil gently eight minutes, remove from range,
add vanilla, and butter in small bits; stir until well blended.
fjl^isun^.y 52 Sunday Dinners 137
Fried Chicken — Bechamel Sauce
Browned Sweet Potatoes Stuffed Tomatoes
Baked Apples Stuffed with Figs
}/2 cup carrot. \}/2 quarts beef broth.
}/2 cup turnip. 3^ cup butter.
}/2 cup celery. J^ tablespoon finely chopped parsley.
2 cups potato. 13^ teaspoons salt.
3^ cup onion. 3^ teaspoon pepper.
Process: Wash and scrape carrot, cut in tiny cubes; wash and
pare turnip, cut same as carrot; wash, scrape and cut celery in thin
slices; wash, pare and cut potatoes in one-fourth inch cubes; peel
and cut onion in thin slices, mix vegetables, except potatoes, and
cook ten minutes in butter, stirring constantly. Add potatoes, cover
and cook three or four minutes, add beef broth which was previously
strained and all fat removed. Cover and simmer one hour. Put
parsley, salt and pepper in bottom of soup tureen and turn in hot
Separate two young chickens in pieces for serving; dip in milk,
sprinkle with salt, pepper and dredge with flour, or dip in crumbs,
egg and crumbs and fry in deep hot Cottolene. Cottolene should
not be too hot the latter half of cooking chicken. Drain on brown
paper; serve on hot buttered toast with Bechamel Sauce. Double
the recipe for Bechamel Sauce (see Page 85.)
138 5^ Sunday Dinners '^''''"'
BROWNED SWEET POTATOES
Boil sweet potatoes, remove skins and cut lengthwise in one-half
inch slices. Cool. Dip each slice in melted butter, sprinkle with
salt, pepper and thickly with brown sugar. Lay in a well-greased
dripping pan and brown in a hot oven. Dispose around rim of
platter containing Fried Chicken.
Select six firm, smooth tomatoes. Cut a thin slice from the
blossom end. Carefully scoop out the pulp and mix it with an equal
quantity of cooked corn, rice or bread crumbs. Season with salt,
pepper, a few grains cayenne, three tablespoons melted butter and a
few drops of onion juice. Refill tomato cups, replace the tops, place
them in a buttered baking dish and bake thirty minutes.
Shred half a head of cabbage very fine. Soak in cold, acidulated
water to cover (add one tablespoon vinegar to one quart water).
Drain and mix thoroughly with Cream Dressing. (See Page 50.)
Chill and serve in lemon cups arranged in nests of cress or parsley.
BAKED APPLES STUFFED WITH FIGS
Select fine-flavored, tart apples, wipe, core and pare. Fill
cavities with washed figs cut in pieces. Bake until tender in a hot
oven, basting with hot sugar syrup. Serve cold with thick cream
sweetened, and flavored with nutmeg.
Cook one cup sugar and one and one-half cups water ten min-
utes. Add two thin shavings of orange rind to syrup while
^'''''' 52 Sunday Dinners 139
Tomato Soup — Toasted Wafers
Braised Beef — Brown Gravy
Baked Potatoes — Fried Egg Plant
Romaine — French Dressing
Peach Duff — Foamy Sauce
(For recipe see Page 40).
Select five pounds of beef from the round or rump. Sprinkle
with salt, pepper and dredge with flour. Brown richly in a hot
frying-pan in some of its own fat; or with fat salt pork tried out,
turning often. Place meat in a Dutch oven or an earthen casserole
on three thin slices of salt pork, surround with two-thirds cup each
of fat salt pork cut in small cubes, carrot, orion and celery, a spray
each of parsley, thyme and marjoram. Add two cups Brown Stock
or water, the half of a small bay leaf, two small red pepper-pods, or
one-half teaspoon pepper-corns, four cloves. Sprinkle all with salt
and strew top of meat with cubes of salt pork. Cover closely and
cook in a slow oven from four to five hours, basting occasionally.
Remove meat and strain the liquor. Rinse the vessel in which meat
was browned with stock or water, reserve the liquor. Prepare a
Brown Sauce with this liquor following recipe for Plain Brown Sauce
(see Page 82).
Serve in a sauce-boat, or turn around meat after placing on hot
serving platter. A cup of hot, stewed and strained tomatoes may be
140 5^ Sunday Dinners ^'''^''
added to the sauce, also one and one-half tablespoons of freshly
grated horseradish root and one tablespoon of Worcestershire Sauce;
all of which improves the flavor.
Wash and scrub with a vegetable brush eight uniform-sized
potatoes. Place in dripping pan, and bake in hot oven forty-five
minutes, turning when half done. Take up each potato with a towel
and press gently to crack the skins. Put a half teaspoon butter in
each potato and serve at once.
FRIED EGG PLANT
Pare a medium-sized egg plant, cut in one-fourth inch slices and
soak in cold salt water over night. Drain and cover with cold
water one hour, drain again and dry between towels. Sprinkle
with salt and pepper, dip in batter and fry in deep, hot Cottolene.
1 cup bread flour. % cup milk.
}/^ teaspoon salt. 2 eggs well beaten.
Few grains white pepper. 2 teaspoons olive oil.
Process: Mix and sift flour, salt and pepper; add milk slowly,
stirring until batter is smooth; add olive oil and well beaten eggs.
Cut one-half large head or one small head boiled cabbage, in
pieces. Cover with one cup White Sauce, sprinkle with one-third
cup grated cheese, two tablespoons finely chopped pimentos; season
with salt, pepper, mix well. Turn into a well-greased baking dish
and cover with buttered crumbs; place on grate in oven and bake
until heated throughout and crumbs are browned.
ROMAINE WITH FRENCH DRESSING
Remove the wilted leaves from two heads of romaine, trim ofiF
the stalk and cut the heads in halves lengthwise (if heads are large.
ociohcr ^2 Sunday Dinners I4i
they may be cut in quarters) ; lay in cold water, cut side down, until
crisp. Drain well, dispose on salad plates and pour over French
Dressing. Serve two Cheese Fingers with each portion of Salad.
Mix one Cream Cheese with an equal quantity of finely chopped
English walnut meats; season with salt, black pepper and a few
grains cayenne. Moisten with Cream Salad Dressing. Spread
between thin slices of white bread and cut in strips the width of
1 quart thinly sliced peaches. 2 cups flour.
2 cups sugar. 4 teaspoons baking powder.
1 tablespoon Cottolene. 1 teaspoon salt.
% cup milk.
Process: Mix and sift flour, baking powder and salt; rub in
Cottolene with tips of fingers, add milk gradually, mixing ingredients
with a knife. Turn on a slightly floured board, knead slightly, jmt
and roll to fit top of pudding dish. Butter bottom and sides of
dish, put in peaches and sugar in layers. Cover with dough; press
edges over edge of dish and steam one hour. Serve in dish in which
it was steamed. Serve with
}/2 cup butter. 2 tablespoons sherry wine.
1 cup powdered sugar. Whites 2 eggs^
Yolk 1 egg. Nutmeg.
Process: Cream butter; add sugar gradually, stirring constantly,
yolk of egg and sherry; continue stirring. Cook over hot water
until mixture thinly coats wooden spoon. Remove from range and
pour over stiffly beaten whites of eggs. Turn in serving pitcher and
sprinkle with nutmeg.
142 52 Sunday Dinners °^Hs.niay
Walnut and Olive Canape
Clam and Tomato Consomme
Sweet Gherkins Piccalilli
Veal Pot Pie with Baked Dumplings
Buttered Beets Baked Squash
Stuffed Tomato Salad
Mock Cherry Pie Cheese
NUT AND OLIVE CANAPS
Cut stale white bread in crescents. Fry a delicate brown in
deep hot Cottolene. Drain on brown paper. Mix equal parts of
finely chopped olives and English walnuts, season with a few grains
cayenne and moisten with Mayonnaise or Boiled Salad Dressing to
the consistency to spread. Spread fried bread with mixture and
garnish with very thin strips of pimentos ; set pimolas in center of
CLAM AND TOMATO CONSOMMS
To four cups of Consomme add two cups each clam water and
tomato pulp. Clear, and add soft part of clams. Heat to boiling
point and serve in Bouillon cups.
TO PREPARE CLAMS
Wash and scrub (in several waters) with a stiff vegetable brush
two quarts of clams. Place in an agate stew pan, add one-half
cup cold water, cover and let simmer until shells open. Remove
clams from shells and strain liquor through a napkin. Use only the
soft parts of clams.
52 Sunday Dinners 143
Spread one dozen Sal tines with butter; sprinkle with a few
grains cayenne. Brown delicately in a hot oven; serve at once.
3 quarts green tomatoes. 1 cup salt.
2 heads celery. V/i quarts cider vinegar.
4 mild red peppers. 2 pounds brown sugar.
2 mild green peppers. 34 cup white mustard seed.
2 large white onions. 1 teaspoon mustard.
2 large ripe cucumbers. IJ^^ teaspoons black pepper.
Process: Chop the vegetables, sprinkle with salt and let stand
over night. In the morning drain and press in a coarse crash towel
to remove all the acrid juice possible. Add vinegar, sugar and spices
and simmer until vegetables are tender and clear. Sterilize fruit
jars and fill to overflowing. Seal and store.
VEAL POT PIE WITH BAKED DUMPLINGS
Cut two pounds of veal from the leg in one-inch cubes. Add a
fourth-inch thick slice of salt pork, cut in very small cubes. Cover
with boiling water. Add one small carrot sliced, one stalk celery
broken in pieces, and two slices onion. When half done add one-
half tablespoon salt. Cook until meat is tender. Remove the meat
and strain the broth; thicken broth with flour diluted with cold
water. Put meat into a baking dish and pour over enough of the
thickened broth to barely cover the meat. Sprinkle with salt and
pepper. Make a soft dough by mixing and sifting one and one-half
cups pastry flour, one-half teaspoon salt, two and one-half teaspoons
baking powder; rub in three tablespoons Cottolene with tips of
fingers, then add milk enough to make a soft dough and drop by
tablespoonf uls upon meat — (dumplings should set upon the meat
and not sink into gravy) close together to cover the surface. Bake
thirty minutes in a hot oven. Serve remaining gravy in a sauce-
Wash and scrub beets with a vegetable brush, being careful not
to break the skin. Cook in boiling water to cover (about an hour
144 52 Sunday Dinners ''''''''
for small young beets, and old beets until tender). Drain and rub
off the skins at once; slice, sprinkle with salt and pepper and dot over
with bits of butter. Serve hot.
Cut Hubbard squash in pieces for serving. Remove seeds and
stringy portion. Put one-half teaspoon molasses in each portion
and sprinkle with salt and pepj>er. Bake in a hot oven until tender.
Put a piece of butter on each portion and serve in the shell.
STUFFED TOMATO SALAD
Select six smooth, ripe tomatoes. Scald quickly and remove
skins. Cut a slice from stem ends, scoop out pulp and chill tomato
cups. Drain the pulp and add an equal quantity of crisp celery cut
in small pieces, cucumber cut in small dice, and shrimp broken in four
pieces. Moisten with Mayonnaise Dressing. Refill tomato cups,
put a rose of Mayonnaise on top of each, using pastry bag and rose
tube. Serve in lettuce heart leaves.
MOCK CHERRY PIE
Mix one and one-half cups cranberries chopped moderately,
three-fourths cup seeded and shredded raisins, one cup sugar, one
tablespoon flour and a sprinkle of salt. Pile this mixture in a pie
pan lined with Plain Paste. Dot over with one tablespoon butter.
Add two tablespoons orange juice. Cover with Rich Paste and
bake as other pies.
An odor rich comes stealings
From out the oven bright^
That sets my pulse a-reeling,
And gives my heart delight.
146 52 Sunday Dinners ^-""X
Oysters on the Half Shell
Consomme Duchess — Imperial Sticks
Cucumber Pickles Celery
Rolled Rib Roast of Beef — Brown Gravy
Franconia Potatoes Baked Tomatoes
Spiced Crab Apples
Graham Plum Pudding with Brown Sugar Sauce
(For recipe see Page 15.)
ROLLED RIB ROAST OF BEEF
Have the ribs removed, meat rolled and skewered in shape, from
a five-pound rib roast of beef, at the market, (have ribs and trim-
mings sent with roast). Wipe meat, sprinkle with salt, pepper,
dredge with flour and arrange on rack in dripping pan. Place in a
hot oven and, when slightly brown, reduce heat and baste every ten
minutes for the first half hour with fat in pan, afterwards every
fifteen minutes during cooking. (If cooked rare it will require one
hour and fifteen minutes.)
Drain and strain fat in the pan — return three tablespoons to
dripping pan, add four and one-half tablespoons flour and brown
richly (do not burn flour), add slowly one and one-half cups of Brown
Stock or boiling water, stirring constantly. Season with salt, pepper,
and one-half teaspoon Kitchen Bouquet.
November ^^ Sunduy DtTiners 147
Wash and pare six medium-sized potatoes; parboil five minutes.
Drain dry. Place on grate around roast beef. Baste with fat in
pan when basting roast Bake from thirty to thirty-five minutes, turn-
ing often or when basting roast. Sprinkle with salt and serve sur-
rounding rolled roast, alternating with Stuffed Tomatoes.
Select six smooth, firm, ripe tomatoes. Wash, wipe and cut a
slice from the stem end; scoop out the seeds and soft pulp. Mix
with the pulp an equal amount of corn cut from the cob, one table-
spoon finely chopped green pepper, half tablespoon finely chopped
onion. Season with salt and pepper, add one and one-half table-
spoons melted butter and a teaspoon salt. Mix well and refill to-
mato cups; sprinkle tops with buttered crumbs. Place tomatoes in a
granite dripping pan and bake until tomatoes are soft and crumbs
are brown. Remove to serving dish with a broad knife and serve.
SPICED CRAB APPLES
Pick over, wash and drain firm crab apples, do not remove the
stems. (Apples must not be too ripe). For eight pounds of fruit
allow four pounds of sugar, one quart vinegar, one-fourth cup whole
cloves, one-fourth cup stick cinnamon broken in pieces. Boil sugar,
vinegar and spices ten minutes. Strain and tie spices loosely in a
piece of cheese cloth. Put fruit in strained liquor, also bag of spices,
and cook slowly until fruit can be easily pierced with a small wooden
skewer (tooth-pick). Remove fruit and fill a sterilized stone jar.
Simmer liquor slowly until reduced to half the original quantity;
pour over fruit. Lay bag of spices on top; seal and jtore.
Marinate the bleached leaves of two heads of escarolle with
French Dressing. Chill one hour before serving that it may be crisp.
Sprinkle thickly with finely chopped chives and a sweet, red, bell
pepper chopped very fine or cut in fine thread-like rings.
52 Sunday Dinners
GRAHAM PLUM PUDDING
Ij^ cups Graham flour.
1 cup N. O. molasses.
}/2 cup milk.
1 cup seeded raisins.
1 teaspoon cinnamon.
3^ teaspoon cloves.
2 eggs well beaten.
}/2 teaspoon soda.
}/2 teaspoon salt.
2 tablespoons Cottolene.
Process: Sift flour, spices, salt and soda; add raisins, molasses,
milk and eggs, beat thoroughly, then add melted Cottolene. Turn
into well-greased brown bread molds and steam four hours. Serve
BROWN SUGAR SAUCE
5 tablespoons butter. V2 tablespoon vanilla.
1 cup soft brown sugar. J^ cup thick cream.
Process: Roll sugar, sift and add gradually to cream, stirring
constantly. Cream butter and add first mixture slowly, continue
stirring. Add vanilla and beat thoroughly with a whip.
Sr;?..... 52 Sunday Dinners 149
Consomme — Bread Sticks
Celery Hearts Mustard Pickles
Roast Venison ' Wine Sauce
Mashed Sweet Potatoes Creamed Celery
Pepper and Gra^e Fruit Salad
Mayonnaise Dressing '
Nut Bread Sandwiches
Frozen Rice Pudding ^
Stuffed Dates Salted Nuts
4 lbs. thickest part of hind 3 tablespoons butter.
beef shin. ' 1 tablespoon salt.
1 lb. marrow-bone. 1 teaspoon peppercorns.
3 lbs. knuckle of veal. }^ dozen cloves.
4 cups chicken stock. 1 small bay leaf.
Carrot 1 , , i. .. • ^ sprays parsley.
^ I yi. cup each, cut m „ Tu
Celery r i 3 sprays thyme.
Turnip * 2 sprays marjoram
1 medium-sized onion sliced. 4 quarts cold water.
Process: Wipe the meat and bone with a piece of cheese-cloth
wrung from cold water. Remove the meat from beef shin and cut
it in one-inch cubes. Remove the marrow from bone and brown
one-half the meat in the marrow, stirring constantly. Put remain-
ing half in stock pot with cold water, add veal cut in small cubes,
browned beef and bones. Let stand thirty-five minutes. Bring
slowly to boiUng point, skim and let simmer — closely covered — for
150 52 Sunday Dinners S'l^n^..
three hours. Add chicken stock and continue simmering for two
hours. Melt butter in frying pan, add the vegetables and cook
five minutes, stirring constantly; then add to soup with remaining
ingredients. Cook one and one-half hours. Strain, cool, remove fat
1 cup scalded milk or water. 1 yeast cake dissolved in
]/i cup Cottolene. 34 cup lukewarm water.
1 teaspoon salt. White 1 egg well beaten.
1 tablespoon sugar. 3^ to 4 cups of flour.
Process: Put butter, salt and sugar in mixing bowl. Add milk.
When lukewarm add dissolved yeast cake, white of egg, and flour,
reserving one-half cup. Knead until smooth and elastic; cover and
set to rise until hght, then shape first in small balls, then roll in the
board (without flour) with the hands until about seven inches in
length, using care that they are of a uniform size, rounding the ends.
They should be about the size of a lead pencil. Cover and let rise.
Just before putting them in the oven, brush them over lightly with
melted butter and sprinkle them with salt. Bake in a slow oven,
browning them delicately.
Wipe meat with a piece of cheese-cloth wrung from cold water,
spread meat generously with soft Cottolene and sprinkle with salt
and pepper. Place on rack in dripping pan, and dredge meat and
bottom of pan with flour. Add three slices of onion, six slices of
carrot, three stalks of celery cut in inch pieces. Bake one hour in a
hot oven, basting every ten minutes for the first half-hour, after-
wards occasionally. Serve with the following Wine Sauce. (Mut-
ton may be prepared in same manner).
Put four tablespoons butter in a sauce-pan, brown richly; add
five tablespoons flour and continue browning, stirring constantly.
Pour on slowly one and one-half cups Brown Stock. Heat to boiling
point and add one-third cup Madeira Wine and one-third cup cur-
SS w.. 52 Sunday Dinners isi
rant jelly previously whipped. When jelly is well blended with
sauce, strain and serve piping hot.
MASHED SWEET POTATOES
Wash, pare thinly sweet potatoes, cover with boiling salted water
and cook until soft. Press them through potato ricer. There
should be two cups. Add four tablespoons butter, salt if necessary,
and two tablespoons hot cream or milk. Beat with a slotted spoon
until very light. Press again through potato ricer into hot dish.
Wash, scrape and cut celery in one-half inch pieces; there should
be two cups. Cover with boiling salted water and cook until tender.
Drain and reheat in one and one-fourth cups of
2 tablespoons Cottolene. J^ teaspoon pepper.
23^ tablespoons flour. IJ^ cups hot milk or
3^ teaspoon salt. thin cream.
Process : Melt Cottolene in a sauce pan, add flour, salt and pep-
per, stir to a smooth paste and pour on slowly hot milk or cream,
stirring constantly. Beat with a wire whip until smooth and glossy.
PEPPER AND FRUIT SALAD
Select the desired number of uniform-sized peppers, having half
red and half green. Cut a slice from the stem ends, remove the seeds
and veins; arrange them on beds of water cress, pepper grass, chicory
or lettuce. Fill peppers with the pulp of grapefruit cut in large
cubes, Malaga grapes skinned, seeded and cut in halves lengthwise,
and butter nut meats broken in pieces, allowing twice the quantity
of grapefruit as grapes and one cup of nut meats. Moisten with
Mayonnaise Dressing. Fill peppers. Place a rosette of Mayon-
naise on top of each pepper, using pastry bag and rose tube. Sprinkle
the green peppers with finely chopped green peppers, and the red
peppers with chopped red peppers. Garnish top of each with the
half of a butternut meat.
152 52 Sunday Dinners fZTsun,ay
NUT BREAD SANDWICHES
1 cup scalded milk. 1 yeast cake dissolved in
1 tablespoon Cottolene. 3^ cup lukewarm water.
13^ teaspoons salt. 1 cup white flour.
2 tablespoons sugar or molasses. Entire wheat flour.
1 cup pecan meats broken in pieces.
Process: Put Cottolene, salt and sugar (or molasses) in a large
mixing bowl and pour on scalded milk; when lukewarm add dis-
solved yeast cake, white flour, two cups entire wheat flour and
nut meats. Mix well and turn on a well-floured board. Add more
flour and knead until dough is smooth and elastic. Return to bowl,
cover with a cloth; set to rise in a warm place. When more than
double its bulk, turn on slightly floured board, knead and shape in a
loaf. Place in a well-greased, brick-shaped pan (pan should be
half full). Cover, let rise again to top of pan and bake in a moderate
oven fifty minutes to one hour. When twenty-four hours old, cut
in thin slices, remove crusts, spread one-half the slices generously
with cream cheese, cover with remaining slices and cut in triangles.
FROZEN RICE PUDDING WITH COMPOTE OF
3^ cup rice well washed. Yolks 3 eggs.
1 cup cold water. % cup sugar.
\}/2 cups milk. 2 cups whipping cream.
]/i teaspoon salt.
Process : Add cold water to rice and cook in double boiler thirty
minutes. Drain, return to double boiler, add milk and cook until
rice is tender, then rub through puree strainer. Beat egg yolks very
light, add sugar and salt, then pour slowly on hot rice. Cook until
mixture thickens, cool and half freeze. Then fold in the cream,
whipped until stiff. Fill a round mould, pack in salt and ice, let
stand two or three hours. Drain slices of canned pineapple; add
one-half cup sugar to liquor and two shavings orange peel. Place
on range and reduce slowly to a thick syrup. Cut slices of pine-
apples in half crosswise, lay them in syrup for two hours. Unmould
pudding and garnish with the pineapple, placing cut side down.
November ^^ SuTiday DtTiners 153
This menu would also prove very acceptable for a Thanksgiving Day Dinner.
Crisp Oyster Crackers
Celery Pepper Mangoes
Bread Stuffing Giblet Sauce
Mashed Potatoes — Baked Hubbard Squash
Sweet Corn, New England Style Creamed Onions
Spiced Pears Hot Slaw
Thanksgiving Pudding Drawn Butter Sauce
Pumpkin Pie Apple Pie
Fruits — Nuts — Raisins — Stuffed Dates
Water Biscuit — Cheese
(For recipe see Page 162.)
Select a plump, ten-pound young turkey; dress, clean, stuff and
truss in shape; place it on thin slices of fat pork laid in the bottom
of dripping pan; rub the entire surface with salt, sprinkle with pepper
and dredge with flour. Place in a hot oven and brown delicately.
Turn and brown back of turkey; then turn breast side up; continue
browning and basting every ten minutes until bird is evenly and
richly browned. Add two cups water to fat in pan; continue basting
every fifteen minutes until bird is tender, which may be determined
by piercing leg with small wooden skewer. It will require from three
to three and one-half hours, depending upon the age of the bird. If
the turkey is browning too rapidly, cover with a piece of heavy paper
154 5^ Sunday Dinners '^"^"'^''
well-buttered, placed over turkey buttered side down. Remove the
skewer and strings before placing it on serving platter.
Drain the liquid from the pan in which the turkey was roasted.
Take six tablespoons of the fat, strain the latter through a fine
sieve. Return the strained fat to the dripping pan and place on the
range. Add seven tablespoons of flour, stir to a smooth paste and
brown richly, being careful not to burn the mixture. Then pour on
slowly while stirring constantly, three cups of stock (in which the
neck, pinions and giblets were cooked). Bring it to the boiling point,
and season to taste. Chop the giblets very fine, first removing the
tough parts of the gizzard; then reheat them in sauce, and serve.
GRANDMA'S BREAD STUFFING
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 boiling 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.
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 corn 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-
52 Sunday Dinners 155
dividual ramekins, and bake in a slow oven until solid or custard-
like. Serve in baking dish.
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:
Melt three tablespoons butter in a sauce-pan; add three table-
spoons flour; stir to a smooth paste. Add one and one-half cups
hot thin cream or milk; season with salt and pepper. Reheat onions
in sauce; turn in hot serving-dish, and sprinkle with one-half tea-
spoon finely chopped parsley.
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 ground
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.
3^2 cup Cottolene creamed. 34 teaspoon cloves.
1 cup molasses. }/2 teaspoon allspice.
1 cup buttermilk. 3^ teaspoon nutmeg.
3 cups flour. 13^ cups seeded and shredded raisins.
1 teaspoon soda. M cup currants.
13^ teaspoons salt. 3 tablespoons flour for dredging
1 teaspoon cinnamon. fruit.
156 52 Sunday Dinners ""'"'"
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
J^ cup butter. }/^ teaspoon salt.
3 tablespoons flour. J/^ cup sugar.
IJ^ cups boiling water. 34 cup brandy.
3^8 teaspoon nutmeg.
Process: 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.
IJ^ cups steamed and strained pumpkin. Grated rind 3^ lemon.
2 tablespoons flour. 3^ teaspoon ginger.
1 cup soft brown sugar. 3^ teaspoon salt.
1 tablespoon rose water. 34 teaspoon cinnamon.
1 tablespoon brandy. 2 eggs slightly beaten.
Juice 1 lemon. Ij^ cups milk.
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.
^m»»... 52 Sunday Dinners 1S7
Cream of Onion Soup
Celery Mixed Pickles
Stewed Chicken — Tea Biscuit
Spiced Watermelon Rind
Squash Pie — Whipped Cream
Coffee Sweet Cider
CREAM 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 Ggg slightly
beaten. Pass Parmesan cheese and hot, crisp crackers. Two
tablespoons cheese may be added to soup when adding Qgg 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 stalk celery broken in
pieces, six slices carrot, spray of parsley, one-half teaspoon pepper-
corns and a small bit bay leaf. Heat to boiling point, skim, cover
158 5^ Sunday Dinners '^^'^"'^'^
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.
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 pan and bake 15 minutes in hot oven.
Arrange thin slices 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.
1 cup squash steamed and 4 tablespoons brandy or
1 cup cream or rich milk. 1 teaspoon cinnamon.
1 cup sugar. 13^ teaspoons nutmeg.
3 eggs slightly beaten. 1 teaspoon ginger.
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 slightly beaten white of egg. Turn in
squash mixture and bake in a moderate oven. Serve cold with
whipped cream sweetened and flavored 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. ' '
i_^ 52 Sunday Dinners "ItTsZniay
Scotch Potato Soup
Pork Tenderloin Lyonnaise
Scalloped Potatoes Fried Egg Plant
Apricot Dumplings — Hard Sauce
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 sliced; cook
until delicately browned, stirring 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
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.
Wash, pare and slice six medium-sized potatoes. Butter a
quart baking dish, lay in a layer of potatoes, sprinkle with salt.
Dec^mber ^^ S Uflduy DiflfierS 161
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.
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.
2 cups flour. 1 tablespoon Cottolene.
}/2 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 floured 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
J^ 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
162 52 Sunday Dinners "sZT/sum.,
Boiled Leg of Mutton — Caper Sauce
Savory Rice — Steamed Squash
Stuffed Egg Plant
Lima Bean Salad
Graham Bread Sandwiches
1 quart select oysters. 34 cup butter.
4 cups scalded milk. 5i 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 slices onion, two sprays parsley, a bit of bay leaf
and one-half teaspoon peppercorns. Cover and bring quickly to
boiUng point; boil five minutes. Skim. Reduce heat and simmer
December ^^ S UTiday Difimrs 163
until meat is tender (from two to three hours). Add one tablespoon
salt the last hour of cooking. Serve with
3 tablespoons butter. 3^ teaspoon salt.
3 tablespoons flour. 3^ teaspoon pepper.
13^ 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.
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.
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 Httle sugar. Serve hot with tiny dots of butter over
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 brown), 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 5^ Sunday Dinners ""'''"'"
LIMA BEAN SALAD
2 cups or Cream Dressing.
1 can lima beans. 2 hard-cooked eggs.
French dressing. 1 tablespoon finely chopped
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
GRAHAM BREAD SANDWICHES
Rub one cream cheese to a paste, add six olives finely chopped
and one-half cup finely chopped pecans. Spread thin slices of
graham bread with chive butter. Spread an equal number sUces of
bread with cheese mixture. Lay one of each together, press edges,
trim oflp crusts and cut diagonally across in triangles.
4 cups boiling water. 1 yeast cake dissolved in
2 tablespoons sugar. J^ cup lukewarm water.
1 tablespoon salt. 8 cups Graham flour,
2 tablespoons Cottolene. 6 cups white flour.
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. Return 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
52 Sunday Dinners
pan, brush between loaves with melted Cottolere. (There will be
six loaves.) Cover and set to rise; when light, bake one hour in a
** bread oven."
Cream one-fourth cup butter; add two tablespoons very finely
chopped chives. Season with a few grains salt and cayenne.
y^ cup milk.
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.
%}/2 cups soft bread crumbs.
Process: Cover bread crumbs with milk. Mix Cottolene with
figs. To the milk mixture 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 > 52 Sunday Dinners "rZtsunUy
Cream of Carrot Soup
Pot Roast of Beef — Mushroom Sauce
Browned Potatoes Parsley Onions
Cream Cold Slaw
Steamed Snow Balls — Sauce Souffle
Coffee — Tea
CRFAM OF CARROT SOUP
2 cups chopped carrots. 2 cups scalded milk.
1 small onion sliced. 3^ cup hot cream.
2 sprays parsley. 34 cup butter.
34 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 stir
to a paste. Add carrot m" dure to milk and pour slowly over flour
paste, stirriag constantly; heat to boiling point and add cream.
Strain into hot soup tureer^ and sprinkle with finely chopped parsley.
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 sufficient water to prevent meat burning. The last hour of
December ^^ Sunduy Difimrs 167
cooking sprinkle well with salt and pepper. Serve with brown
gravy made from liquor in pot.
4 tablespoons butter. 1 egg yolk slightly beaten.
5^2 tablespoons flour. 2 teaspoons butter.
2 cups brown stock. J/^ tablespoon Worcestershire Sauce.
}/2 can small mushrooms. 3^ teaspoon Kitchen Bouquet.
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.
Pare the desired number of medium-sized potatoes; parboil ten
minutes in boiling salted water. Drain, dry and place in pan around
roast beef, veal or pork, fifty minutes before meat is done. Baste
with the liquor in pan and turn often to brown evenly.
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
Wash and scrub parsnips. Cover with boiling water and cook
until 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 5^ Sunday Dinners "'"'"^'^
hands and shape mixture in small, flat, oval cakes. Dredge them
with flour and saute a golden brown in melted butter, turning them
as griddle cakes. Serve very hot.
CREAM COLD SLAW
Cut a firm, crisp, 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.
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
14 cup Cottolene. 3 teaspoons baking powder.
1 cup fine sugar. Whites 4 eggs beaten until stiff.
}/2 cup milk. 3^ teaspoon salt.
^}/2 cups pastry flour. J^ 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.
F^Tsunday 5^ S uficjay Difimrs 169
Thi% mil also he found a very acceptable menu for a Christmas Dinner.
Cream of Almond Soup en Tasse — Bread Sticks
Celery Ripe Olives
Brace of Ducks — Stuffing
Glazed Sweet Potatoes — "Thorn" Apples
Plum Pudding — Brandy Sauce
Bon Bons — Nuts and Raisins — Fruits
Cafe Noir — Water Biscuit — Cheese
1 tablespoon fresh grated horse- 1 tablespoon Worcestershire
1 tablespoon 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.
13^ 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 . 5^ Sunday Dinners '''"'"'''
ing stock, 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 serving
platter, surround with Thorn Apples and serve with Olive sauce.
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. 3^ teaspoon celery salt.
3^ cup butter. 3^ teaspoon salt.
J/g teaspoon black pepper.
Process: 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.
4 tablespoons butter. 2 cups Brown Stock.
1 slice onion. 3^ teaspoon salt.
53^ tablespoons flour. 34 teaspoon pepper.
1 dozen olives.
Process: Melt butter in sauce-pan, add onion and cook until
goT". w.y 52 Sunday Dinners m
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
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
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 t'he
cavities with quince jelly and stick apples thickly with blanched and
shredded almonds 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.
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 English walnut meats broken in
pieces. Sprinkle thickly with candied cherries, cut in fine shreds or
chopped. Moisten with French Dressing No. 2.
172 S2 Sunday Dinners ""^ZTsun^ay
FRENCH DRESSING NO 2
}/i teaspoon salt. 2 tablespoons lemon juice or
J^ 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.
J^ lb. stale bread crumbs. % cup figs chopped fine.
1 cup scalded milk. 3^ cup citron cut in thin shreds
^ cup soft brown sugar. % cup Cottolene.
5 eggs. M cup brandy.
1 cup raisins seeded and Y2 grated nutmeg,
shredded. 1 teaspoon cinnamon.
^/i cup English currants. }/2 teaspoon mace.
J^ cup English walnut meats Yi teaspoon cloves.
chopped. V/2 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
Y2 cup butter. % cup heavy cream whipped stiff.
1 cup confectioners' sugar. 2 tablespoons brandy.
Whites 2 eggs beaten stiff. 1 tablespoon Jamaica rum.
y^ 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.
nmsunday $2 Suuday Dinners 173
Consomme with Barley
Roast Loin oy Pork — Brown Gravy
Baked Sweet Potatoes
Apple and Date Salad
Cranberry Tarts — Cheese
CONSOMME WITH BARLEY
% quarts consomme. % 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 until 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.
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 '""'^''
cooking one cup sugar with one cup water, ten minutes. Drop in
three or four Cassia buds or pieces of stick cinnamon. Cook three
or four apple rings at a time in syrup until 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 skins, 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 oflP in the oven. When cold
cut each date in strips, same as apples. Mix 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
Roll Rich Paste 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.
2 cups cranberries chopped moderately. J^ cup water.
J^ cup raisins seeded and chopped. Few grains salt.
\}/2 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.
Including recipes for a few cakes for special
occasions y 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.
\/2 cup Cottolene. 3 teaspoons baking powder.
2 cups fine granulated sugar. J^ teaspoon salt.
^2 cup milk. 1 teaspoon orange extract.
23/^ cups pastry flour. Whites of 8 eggs.
Process: Cream Cottolene, add sugar gradually, beating con-
stantly. Mix and sift flour with baking powder and salt; add alter-
nately to first mixture with milk, 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
Y2 pound Cottolene. 23^ 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. 3^ pound candied cherries cut
}/2 tablespoon cinnamon. in quarters.
1 teaspoon cloves. J^ pound candied orange peel
^2 tablespoon mace. finely chopped.
1 teaspoon salt. 34 pound candied lemon peel
1 teaspoon soda. finely chopped.
Whites 12 eggs beaten stiff. 34 cup brandy.
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 mixture 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. V/i cups flour.
2 eggs. }/2 teaspoon soda.
1 cup soft brown sugar. - 34 teaspoon cloves.
}/2 cup sour milk. }^ teaspoon nutmeg.
% cup seeded and shredded raisins. J^ teaspoon cinnamon.
1 teaspoon 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
\}/2 cups granulated sugar. 1 teaspoon butter.
3^ cup rich milk. }/i 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. 2 cups pastry flour.
3 tablespoons boiling water. 2 teaspoons baking powder.
J/^ cup Cottolene. 34 teaspoon salt.
V/2 cups sugar. 3 eggs.
3^ cup milk. }/^ 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 stiflBy 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 ^^ and sprinkle
with shredded toasted almonds before frosting sets.
% cup Cottolene. 334 cups flour.
2 cups sugar. 43/^ teaspoons baking powder.
4 eggs. 1 teaspoon rose water.
1 cup milk. 34 teaspoon mace.
Yi 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. Cover with frosting and outline the
edge with tiny red candies.
y^ cup Cottolene. 1 teaspoon salt.
2 cups sugar. Flour.
2 eggs well beaten. V/2 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
J^ cup Cottolene. 1 cup nut meats chopped.
1 cup sugar. 1 cup raisins seeded and
yi 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 the 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.
y^ 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 ^gg, pieces.
Y2 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.
y^ cup Cottolene. 1 tablespoon ginger.
y^ cup boiling water. 1 teaspoon cinnamon.
34 teaspoon cloves.
I*ROCESs: 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.
3 tablespoons Cottolene. 3^ cup N. O. molasses.
1 egg well beaten. ^ cup pecan nut meats
yi cup powdered sugar. broken in small bits.
J/^ cup bread flour. J^ teaspoon salt.
3^2 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.
J^ cup molasses. % cup granulated sugar.
34 cup Cottolene. 1 tablespoon ginger.
y^ cup flour. 34 teaspoon nutmeg.
3^8 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.
ISO Supplementary Recipes
BAKING POWDER BISCUITS
2 cups pastry flour. J^ teaspoon salt.
4 teaspoons baking powder. 2 tablespoons Cottolene.
^ 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.
J^ 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 Hghtly 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 edges 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. \i teaspoon salt.
4 teaspoons baking powder. 1 tablespoon Cottolene.
J^ cup of rich cream.
Process: Mix and sift flour, salt and baking powder. Rub in
Cottolene with tips of fingers. 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.
Supplementary Recipes 181
3 tablespoons Cottolene. 4 teaspoons baking powder.
J^ cup sugar. 2 cups flour.
^ cup thin cream or milk. 3^ teaspoon salt.
1 ^gg 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 muflfins.
1 cup Graham flour. . 1 cup milk.
, 1 cup white flour. 1 ^gg beaten very light.
34 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.
1 cup corn meal. ]/2 teaspoon salt.
1 cup white flour. 1 cup thin cream or milk.
4 teaspoons baking powder. 2 eggs beaten very light.
34 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.
1 cup flour. y% cup milk.
34 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 ^gg 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
23^ cups flour. 2 cups rich sour milk.
1 teaspoon salt. Vyi teaspoons soda.
1 tablespoon Cottolene. 1 egg lightly beaten.
Process: Mix and sift flour, salt and soda. Add sour milk and
beat to a smooth batter. Add Cottolene and well-beaten ^g^g',
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 Hght and covered with bubbles, turn and cook on the
33/^ cups flour. 2 cups milk.
2 tablespoons baking powder. Yolks 4 eggs.
1 teaspoon salt. Whites 4 eggs.
1 tablespoon melted Cottolene.
Process: 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.
3^ cup sugar. 1 egg well beaten.
3^ teaspoon salt. 3^ cup seeded and shredded raisins.
Supplementary Recipes 183
Process: Put Cottolene, sugar and salt in mixing bowl; add
scalded milk. When lukewarm add dissolved yeast cake, beaten
^g'g and suflScient flour to make a very thick batter. Beat thor-
oughly until 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 cinnamon. 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 moderate oven.
1 cup scalded milk. IJ^ cups flour.
3 tablespoons sugar. J^ cup melted Cottolene.
1 teaspoon salt. 2 eggs well beaten.
1 compressed yeast cake dis- J^ teaspoon grated lemon rind.
solved in Flour.
J^ cup lukewarm water.
Process: 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.
2 cups scalded milk. % cup sugar.
1 compressed yeast cake in 1 teaspoon salt.
y^ cup lukewarm water. 4 tablespoons granulated sugar.
3 eggs lightly beaten. }^ 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; beat 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. J^ cup berries.
Process: Cream Cottolene, add 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. Sprinkle 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.
3 eggs. 1 teaspoon nutmeg.
1}/^ cups sugar. 2 teaspoons salt.
3 tablespoons Cottolene. V/i cups sour cream.
5 cups bread flour. 1}^ 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.
4 tablespoons Cottolene. 4 teaspoons baking powder.
V/i cup sugar. J/^ teaspoon salt.
2 eggs. ^ cup milk.
4 cups flour. }/i cup Sherry wine.
]/i 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 inches long by two and one-half inches
wide, make four parallel gashes lengthwise of each cruller, 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 ^gg^ 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)
Follow 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 slices of lemon rind dipped in finely chopped parsley.
186 Supplementary Recipes
1 cup bread flour. 3^ teaspoon pepper.
3^ teaspoon salt. 2 eggs.
}/2, 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.
23^ 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.
MAJTRE 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.
Alabama Salad so
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
Sauce, Chantilly 17
Sauce, Spiced 38
Apricot Dumplings 161
Sauce, Dried 46
Asparagus, Cream of 66
Tips in Croustades 85
with Butter Sauce 70
Banana Baked (Sultana Sauce) 60
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
Fillets, Pan Broiled 108
Fillet Roast 125
Pot Roast 166
RoUed Rib Roast 146
Tongue, Braised 29
Beets, Buttered 143
in Drawn Butter 92
Biscuit, Baking Powder 180
Little Cream 180
Blackberry Roly-Poly 112
Blueberry Pie 99
Steamed Pudding 96
Tea Cake 184
Bluefish k la Creole 66
Bouillon, Chicken 54
Tomato 32, 97
Brandy Snaps 179
Bread, Biscuit Tea 158
Corn, Thin 95
Bread, Graham 164
Rings, Imperial 100
Sandwiches (Nut Bread) 152
Sticks ., 15, 150
Broth, Standard 32
Brussels Sprouts 34
Cabbage, Cream Cold Slaw 168
New Salad 102
Peggy's Sour 68
Cakes, Anise Seed Wafers 27
Apple Cake 37
Bride's Cake 175
Chocolate Jumbles 42
Chocolate Layer 177
Chocolate Nut 18
Chocolate, Rich 106
Cocoanut Cubes 18
Coffee Cake, German 182
Corn Starch Loaf 68
Fruit Cake, Twelve Pound 175
Griddle (Sour Milk) 182
New England Election 176
Nut and Raisin 92
Peach, with Sweetened Cream . . . 132
Raisin Cakelets 178
Seed Cakes 177
Spanish Layer 74
Strawberry Shortcake 69
Tea Cake, Blueberry 184
Twelve Pound Fruit 175
Valentine Cakes 177
White Nut 102
Cake Frostings (see Frostings)
Canapes, Cheese 81
Nova Scotia 108
Nut and Olive 142
Shrimp Cocktail 134
Smoked Sturgeon 57
Caramel Frosting with Nuts 93
Carrot, Cream of 166
Carrots in Cream Sauce 72
Cauliflower ^ la B6chamel Ill
with Cheese Sauce 95, 132
Celery, Creamed 29, 151
Salads (See under Heading Salad)
Cheese, Balls 52, 99, 1 14
Butter Thins 97.
Cheese, and Pimento Salad 26
Cherry, Duff 88
Chicken Bouillon Chantilly 54
Consommfi (See under Heading
Stew with Tea Biscuits 157
Chih Sauce 98
Chive Sauce (See under Heading Sauce)
Chocolate Cake (See under Cakes)
Hot Sauce (Ice Cream) 18
Chowder, Com 25
Clam, Bouillon 57
and Tomato ConsommS 142
Cocktail, Grape Fruit 32
Cocoanut Cake 56
Cod, Boiled Fresh 135
Fish BaUs 186
Coffee, Boiled 30
Cake, German 182
Caf6 au Lait (Iced) 99
Consomm^, Chicken (Cold) 90
Chicken, with Macaroni
Rings and Tomatoes .... 35
Chicken, with Poached Egg
Clam and Tomato .... 142
with Barley 173
with Egg Balls 19
with Rice Balls 149
au Riz 113
with Vegetables 94
Cookies 178, 179
Com, Bread, Thin 95
Fritters 63, 132
Green, Pudding 105
Stewed Dried 48
Stewed with Tomatoes 129
Sweet, Boiled 117
Sweet, New England Style 154
Corned Beef, with Vegetables 73
Cottage Cheese 124
Peach Pudding 115
Cottage Pudding, Steamed 24
Cottolene, How to Use 6, 7
What It Is 5
Crab Meat 15
Cranberry Jelly 154
Cream Biscuit 180
Dressing 50, 168
Fruit Rolls 180
Salad Dressing 105
Croquettes, Sweet Potato 52
Croutons .44, 87
Cucumber Baskets 117
Culinary Hints 12
Currant Jelly Sauce 36
Pudding, Steamed 46
Custard Pie 72
DandeUon, Greens 76
Desserts (See under Heading Fruits)
Drawn Butter Sauce 92, 156
Dressing, Cream 50, 168
Salad (Boiled) 98
Salad (Cream) 105
Duck, Roast (with stuffing) 170
Dumplings, Apricot 161
Sauce 95, 135
and Watercress Salad 48
Egg Plant, Fried 140
Saut6 with Fine Herbs 41
Endive, Celery and Green Pepper Salad. 17
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, BoUed (Cold) 116
Lake Trout, in Paper Bag 33
Perch. Fried 84
Sauce, a I'ltalienne 33
Sauce, Tartare 84
White, Planked 49
French Dressing 79, 83, 172
French Fried Potatoes 117
Fricassee of Chicken 54
Fritter, Banana 126
Batter (Egg Plant) 140
FrOStingS, Boiled 56
Caramel with Nuts 93
Fruits, Ambrosia 27
Apples (See under Heading Apples)
Apricots, Frozen 117
Canteloupe h 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 I6
Graham Bread and Sandwiches 164
Plum Pudding 148
Pudding, Steamed 61
Grandma's Bread Stuffing. 154
Grape Fruit Cocktails 32
Gravy, Cream 131
Griddle Cakes 182
Guinea Fowl, Roast 40
Halibut, Baked 62
Boiled (Cold) 116
Ham, Baked 5i
Hamburg Roast 8i
Hard Sauce 161
Hints, Culinary 11, 12
Horse-Radish Sauce 5i, 120
Ices, Orange 42
Ice Cream, Peach 106, 109
Sauce, (Hot Chocolate) .... 18
Imperial Rings 100
Sticks : 15
Lake Trout in Paper Bag 33
Lamb, Breast of. Stuffed and Roasted . . 35
Chops, Breaded 78
Shoulder of. Roast 87
Lemon Pie 20
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
Maitre D'Hotel 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 Stuffed 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 (AM>etizer) . . . 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
Mushroom Sauce 167
Mutton, Leg, Boiled 162
Chops, Breaded 60
Noodle Soup 22
Nut and Olive Canap6 142
and Prune Salad 55
Bread Sandwiches 152
Cakes 18. 92, 102
Olive and Nut Canap63 142
Onion, Bermuda with Buttered Sauce. . . 29
Cream of 157
and Pepper Salad 127
au Gratin 17
with Cream. 48
Orange ice 42
Ox Joints en Casserole 25
Oysters, Cocktail 49, 169
Fried (in Batter) 185
Fried (in Cracker Meal) 185
on Half Shell 14
Parsnip Fritters 167
Sauted in Batter 26
Paste, Plain 124
Pea, Cream of 122
Green, and Carrots in Cream. Sauce 82
and Onions, French Style 109
Peach Cake with Sweetened Cream 132
Cottage Pudding 115
Ice Cream 106, 109
Pudding, steamed 136
Pear Salad '. 115
Perch, Fried 84
Pie, Apple 124
Cranberry Tarts 174
Mock Cherry 144
Mock Mince 127
Plain Paste 124
Rich Paste 127
Pigeon, Young, Stuffed and Braised. . .69, 70
pineapple Fritters 45, 46
Plum Pudding : 172
Pudding, Graham 148
Pudding, Yankee 30
Pork, Roa.st 173
Shoulder of, Roast 38
Tenderloin, Lyonnaise 160
Potato, Aurora 63
French Fried 117
Fried Whole 61
Potato, on Half Shell 58
k r Italienne 114
New, Croamed 120
New, with Chive Sauce 78
New, with New Peas 88
P^sley 95, 125
Roast, New 82
Saratoga Chips 91
Souffl6 , 41
Soup 38, 134
Potatoes, Sweet, Baked 174
Southern Style 36
Poultry, Chicken (See under Heading
Duck, Roast 170
Goose, Roast 16
Guinea Fowl, Roast 40
Pigeon, Young (Stuffed and
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
Graham, Steamed 61
Green Corn 105
Peach (See under Heading
Plum (See under heading Plum)
Raspberry Whip 102
Rice, Eggless 34
Rice, with Pineapple, Frozen . 152
Steamed Snow Balls 168
Pumpkin Pie 156
Punch, Cherry ^ 83
Raisin Cakeleta 178
and Nut Cake 92
Raspberry Ice 113
Relish, Cabbage 20, 63
Rhubarb Pie '. 48
Rhubarb Tarts 52
Rice, BaUs 28
Cream of 75
Pudding, Eggleas 34
au Gratin 71
Frozen, with Pineapple 152
Rich Paste 127
Rolls, Cinnamon 183
Cream Fruit ^ 180
Romaine with French Dressing 140
Salads, Alabama 50
Apple and Date 174
Bean (String) 91
Cheese and Pimento 26
Endive, Celery and Green
Garden Cress with Orange 82
Grape Fruit 52
Lettuce (See under Heading
Lima Bean 164
New Cabbage 102
Pepper and Fruit 151
Pepper and Onion 127
Prune and Nut 55
Red Cabbage, Celery and Onion 46
Stuffed Tomato 144
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
Brown Gravy 146
Brown Sugar 148
Sauce, Cheese 96
Chive Butter 165
Cream Gravy 131
Currant Jelly 36
Drawn Butter 92, 156
Hot Chocolate (Ice Cream) 18
Hot Horse Radish 51
Horse Radish (Whipped Cream) . 120
Sausage, Summer (Appetizer) 125
Sherry Sauce 100, 130
Short Cake, Strawberry 68
Shrimp Cocktails 134
Slaw, Hot 155
Cream, Cold 168
Snow Balls, Steamed 168
Souffle, Cheese 58
Soups, Almond, Cream of 169
Asparagus, Cream of 66
Carrot, Cream of ,- 166
Chicken Bouillon, Chantilly .... 54
Clam Bouillon 57
Consommes (See under Heading
Com Chowder 25
Lettuce, Cream of 104
Onion, Cream of 157
Pea, Cream of 122
Potato, Scotch 38
Rice, Cream of 75
Spinach, Cream of 69
Soups, Spring 44
Tomato Bouillon 32, 97
Spinach Cream of 69
with Cream 123
with Deviled Eggs 55
Squash, Baked 144
Pie 39, 158
Steamed 120, 163
Steak, Flank, Stuffed and Braised . 75
Stew, Chicken, with Tea Biscuits. . 157
Strawberries, Frozen 67, 74
Short Cake 59
Stuffing, Bread, Grandma's 154
Black Bass 94
Potato and Nut 16
Roast Duck ' 170
Sturgeon, Canap6, Smoked 57
Sweet Potatoes, Southern Style 36
Swiss Chard, with Bacon 88
Table of Measures 10
Time-, for Cooking 11
Tartare Sauce 84
Tarts, Cranberry 17i
Tea Biscuit 1 -&
Spiced (Iced) i ;3
Thanksgiving Pudding i53
Timbales, Swedish 15
Time-tables for Cooking, Bakmg,
Frying, etc 11
Tomato, Baked 147
and Clam Consomm6 142
Salad (§ee Heading Salad)
Tongue, Boiled 97
Braised Beef 29
Turkey, Roast 153
Turnips in Cream Sauce 129
Valentine Cake 177
Vanilla ice Cream 17
Veal Breast of, Roasted 45
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 under Head-
Carrots and Turnips in
Cream Sauce 72
Cauliflower (Cheese Sauce) . 96
Cauliflower k la B6chamel . . Ill
Celery, Creamed 29, 151
Corn (See under Heading
Cucumber Baskets 117
Dandelion Greens 76
Egg Plant (See under Head-
ing Egg Plant)
Endive 34, 129
Garden Cress with Orange . . 82
Lettuce with Cream Dress-
Ijettuce, Dressed, Head. .41, 111
Onions (See under Heading
Parsnips, Mashed 45
Parsnips, Sauted in Butter . 26
Peas (See Heading Peas)
Potatoes (See under Head-
Rice (See under Heading
Romaine with French Dress-
Slaw (See Cabbage)
Spinach (See Spinach)
Squash (See Squash)
Swiss Chard, with Bacon ... 88
Tomatoes (See under Head-
Turnips in Cream Sauce . . . 129
Venison, Roast 150
Wafers, Anise Seed 27
Watermelon with Sherry Sauce — lOO
Wheat Muffins I8i
Whitefish, Planked 49
Yankee Plum Pudding 30
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