Fifty-Two Sunday Dinners Part 32

1/2 teaspoon Almond extract.

1 cup English walnut meats broken in pieces.

PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix and sift flour, baking powder and salt, add alternately to first mixture with water, add nut meats and extract; cut and fold in whites of eggs.

Bake in a sheet thirty-five minutes in a moderate oven. Spread with

MAPLE FROSTING

1 cup maple sugar.

1/2 cup boiling water.

White 1 egg.

1/8 teaspoon cream of tartar.

PROCESS: Boil sugar, water and cream of tartar together until it spins a thread from tip of spoon. Pour slowly in a fine stream on the beaten white and continue beating until of the consistency to spread over cake.

(To get the exact proportion of sugar, weigh one level cup of granulated sugar to ascertain by weight how much Maple sugar is required for this amount of water and white of one egg. It will weigh about one-half pound.)

[Ill.u.s.tration]

[Sidenote: _July_

_Fifth Sunday_]

Menu

CREAM OF LETTUCE SOUP

PRESSED CHICKEN TOMATO SALAD

LATTICE POTATOES--GREEN CORN PUDDING

PEACH ICE CREAM--RICH CHOCOLATE CAKE

SPICED ICED TEA

CREAM OF LETTUCE SOUP

2 cups White Stock.

2 heads lettuce.

2 tablespoons rice.

2 tablespoons b.u.t.ter.

1 teaspoon finely chopped onion.

1/2 cup hot cream.

1 egg yolk.

Salt and pepper.

Few grains nutmeg.

PROCESS: Cook the onion in b.u.t.ter five minutes (without browning), 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. Discard outer leaves of lettuce, using only the hearts for soup.

PRESSED CHICKEN

Disjoint a four- or five-pound fowl, cover with boiling water and let simmer until tender, with one carrot sliced, one onion 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 reduced 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 "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 b.u.t.tered paper, place a weight over paper and let stand over night in a cold place. Serve with Tomato Salad.

TOMATO SALAD

Wash garden cress and shake dry, arrange a bed on large oval platter, discarding all coa.r.s.e 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 cuc.u.mber, 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

1-1/2 teaspoon salt.

1/2 tablespoon mustard.

1 tablespoon sugar.

1 egg slightly beaten.

2-1/2 tablespoons melted b.u.t.ter.

3/4 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.

LATTICE POTATOES

Wash and pare potatoes of a uniform size. Slice on a corrugated vegetable slicer, which is made for this purpose. Wash slices in cold water, changing the water several times; then let stand several hours in cold water. Drain and dry with crash towels. Fry a few at a time in deep hot Cottolene, drain on brown paper, sprinkle with salt. Pile on a lace paper doily in a fancy basket.

GREEN CORN PUDDING

To two cups of cooked green corn, cut from the cob (or one can of corn) chopped fine, add two eggs slightly beaten, one teaspoon salt, one-eighth teaspoon pepper, one teaspoon sugar, two tablespoons melted b.u.t.ter, and two cups scalded milk. Mix well and turn into a b.u.t.tered pudding dish; bake until firm in moderate oven.

PEACH ICE CREAM NO. 1

1-1/2 cups peach pulp.

1-1/2 cups granulated sugar.

Juice one lemon.

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