Fifty-Two Sunday Dinners Part 30

_Third Sunday_]

Menu

TOMATO BOUILLON--CHEESED b.u.t.tER THINS

RADISHES PICKLES

COLD BOILED TONGUE CHILI SAUCE

POTATO SALAD--BROILED TOMATOES

BLUEBERRY PIE--CHEESE b.a.l.l.s

ICED CAFe AU LAIT

ICED COCOA

TOMATO BOUILLON

Prepare a tomato sauce; there should be two cups. Strain this while hot through one thickness of cheese cloth into six cups of hot Bouillon.

Reheat and serve in Bouillon cups with

CHEESED b.u.t.tER THINS

Sprinkle b.u.t.ter Thins lightly with grated cheese, seasoned with salt and a few grains cayenne. Place in the oven until crackers are crisp and cheese is melted.

BOILED TONGUE

Wash and clean the tongue, cover with boiling water, to which add one-third cup each carrots, turnips and onion cut in dice; two sprays each parsley and thyme, one-half teaspoon peppercorns and one-half dozen cloves. Simmer until tongue is tender. Let cool in liquor in which it was cooked, remove the skin and brush with melted b.u.t.ter. Cover with fine, b.u.t.tered 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 b.u.t.tered toast sprinkled with finely chopped parsley.

CHILI SAUCE

2 dozen ripe tomatoes.

1 dozen onions finely chopped.

1 dozen peppers finely chopped.

1 cup brown sugar.

4 cups cider vinegar.

4 tablespoons salt.

PROCESS: Scald, peel and chop tomatoes; then add remaining ingredients in the order given. Place on range, bring to boiling point and cook slowly until thick. Add more salt and sugar if necessary. Turn into sterilized fruit jars, seal and store. Serve with meats, fish, etc.

POTATO SALAD

Cut b.a.l.l.s from raw potatoes, using a French vegetable cutter. There should be three cups. Cook potato b.a.l.l.s 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

1/4 cup b.u.t.ter.

1-1/4 teaspoons salt.

1 teaspoon mustard.

1/4 teaspoon paprika.

1 tablespoon sugar.

Yolks 4 eggs.

2 tablespoons flour.

1/4 cup vinegar diluted with 2 tablespoons water.

1 cup cream.

PROCESS: Melt b.u.t.ter in sauce-pan; add flour mixed with seasonings, add egg yolks slightly beaten and vinegar and water. Cook over hot water until mixture thickens. Cool. Whip cream and fold into mixture. Beat well, chill and serve with potato salad.

BROILED TOMATOES

Cut firm, ripe tomatoes in halves, crosswise. Rub each half lightly with a clove of garlic, sprinkle with salt, pepper, and fine, b.u.t.tered bread crumbs mixed with a tablespoon of sugar. Place in a well-b.u.t.tered broiler and broil five minutes. Remove carefully to a well-b.u.t.tered shallow ramekin, dot over with bits of b.u.t.ter, finish cooking in the oven, and serve.

BLUEBERRY PIE

Line a deep, perforated pie tin with Plain Paste; brush over with white of egg slightly beaten. Fill with three cups blueberries mixed with one cup sugar, two tablespoons flour, one tablespoon b.u.t.ter cut in bits, one-eighth teaspoon salt, one tablespoon lemon juice. Wet edges, cover with crust, flute the rim and bake thirty-five minutes in a hot oven at first to set the crust, then reduce the heat and finish baking.

CHEESE b.a.l.l.s

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 "b.u.t.ter paddles" in small b.a.l.l.s the size of Queen olives. Serve with berry or cherry pies.

ICED CAFe AU LAIT

1 cup medium ground coffee.

White 1 egg.

3 cups boiling water.

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 remaining 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.

[Sidenote: _July_