Fifty-Two Sunday Dinners Part 12

SPICED APPLE SAUCE

ERIN POTATOES BOILED WHITE BEANS

CELERY SALAD

SQUASH PIE NEUFCHATEL CHEESE

COFFEE

SCOTCH POTATO SOUP

1 bunch leeks or 2 cups onion.

1 head celery.

5 tablespoons b.u.t.ter.

1 quart milk.

3 cups potato cubes.

2 tablespoons flour.

1/2 tablespoon finely chopped parsley.

Salt, pepper.

PROCESS: Cut leeks and celery in thin slices crosswise and saute in two tablespoons b.u.t.ter 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 b.u.t.ter in a sauce-pan, add flour, stir to a smooth paste, remove from range and pour on slowly some of the milk until mixture is of the consistency to pour. Combine mixtures, add seasonings, 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 four cloves and half a dozen Ca.s.sia buds. Cook to a mush. Pa.s.s through a sieve; return to sauce-pan, add three-fourths cup sugar and cook five minutes, stirring constantly. Cool and serve.

ERIN POTATOES

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.

CELERY SALAD

Sc.r.a.pe 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.

[Sidenote: _February_

_Fourth Sunday_]

Menu

TOMATO SOUP

ROAST GUINEA FOWL--GIBLET SAUCE

RHUBARB SAUCE

POTATO SOUFFLeS--EGG-PLANT WITH FINE HERBS

DRESSED HEAD LETTUCE

ORANGE ICE--CHOCOLATE JUMBLES

COFFEE

TOMATO SOUP

1 can tomatoes, or 1 quart tomatoes peeled and cut in pieces.

2 slices onion.

2 sprays parsley.

Bit of bay leaf.

4 cloves.

1/2 teaspoon peppercorns.

Few gratings nutmeg.

3 tablespoons b.u.t.ter.

2 tablespoons flour.

Salt, pepper, cayenne.

PROCESS: Cook the first six ingredients together twenty minutes. Rub through a puree strainer, keep hot. Melt b.u.t.ter 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.