Fifty-Two Sunday Dinners Part 18

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 b.u.t.ter.

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 b.u.t.ter plate covered with a paper doily and garnish with sprays of parsley.

CLAM BOUILLON

1 peck of clams (in the sh.e.l.ls).

3 cups cold water.

Salt, pepper.

Whipped cream.

PROCESS: Wash and scrub clams with a stiff brush, changing the water until no sand is seen in bottom of vessel. Put in a kettle, add cold water, cover closely and bring water gradually to boiling point, steam until all the sh.e.l.ls are opened. Remove clam with sh.e.l.ls, 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.

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 b.u.t.ter 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 Maitre d'Hotel b.u.t.ter.

POTATOES ON THE HALF Sh.e.l.l

Select smooth, large, uniform sized potatoes; wash and scrub them carefully with a brush. Bake and cut them in halves lengthwise; scoop out the pulp from sh.e.l.ls, being careful not to break them. Press pulp through a ricer; season with salt, pepper, b.u.t.ter and hot cream. Add one teaspoon finely chopped parsley (to five potatoes), whip mixture until fluffy, refill sh.e.l.ls with mixture, using pastry bag and rose tube.

Place in oven until heated through. Dispose around Finnan Haddie, interspersed with sprays of parsley.

PEGGY'S SOUR CABBAGE

Select a small, firm head of white cabbage; cut in quarters, remove 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 b.u.t.ter, toss cabbage until well b.u.t.tered, saute until some of the cabbage is delicately browned. Season with pepper, and add vinegar to taste. Serve hot.

CHEESE SOUFFLe

2 tablespoons b.u.t.ter.

3 tablespoons flour.

1/2 teaspoon salt.

1/8 teaspoon ground mustard.

1/4 teaspoon paprika.

1/2 cup scalded milk.

1/4 cup grated American cheese.

Yolks 3 eggs beaten thick and light.

Whites 3 eggs beaten stiff.

PROCESS: Melt b.u.t.ter in a saucepan; add flour mixed with seasonings, stir to a smooth paste and add gradually scalded milk, stirring constantly. Add grated cheese and when cheese is melted remove from range; add yolks of eggs and continue beating, then cut and fold in the whites of eggs. Turn mixture into a well-greased, one-quart baking dish and bake in a moderate oven twenty minutes. Serve at once.

STRAWBERRY SHORTCAKE

2 cups flour.

3/4 teaspoon salt.

4 teaspoons baking powder.

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 b.u.t.tered jelly cake pan, brush over with soft b.u.t.ter 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 b.u.t.ter and add a layer of berries prepared as directed hereafter. Sift generously with bar sugar, replace remaining cake, cover with berries, sprinkle with sugar, mask with whipped cream sweetened and flavored with orange extract.

STRAWBERRY MIXTURE

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 pa.s.s with each portion of short cake.

[Sidenote: _April_

_Third Sunday_]

Menu

CREAM OF ASPARAGUS

BREADED MUTTON CHOPS--SAUCE SIGNORA

BAKED BANANAS--SULTANA SAUCE

FRIED WHOLE POTATOES LETTUCE HEARTS

STEAMED GRAHAM PUDDING--SHERRY SAUCE

CAFe NOIR

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 Maitre d'Hotel b.u.t.ter.

SAUCE SIGNORA

Cook two tablespoons of chopped, lean, raw ham in one-fourth cup b.u.t.ter 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