Fifty-Two Sunday Dinners Part 34

[Sidenote: _August_

_Second Sunday_]

Menu

CONSOMMe (COLD)

BROILED CHICKEN--SAUCE VIENNAISE

POTATO ROSES CORN FRITTERS

CAULIFLOWER a LA BeCHAMEL

DRESSED HEAD LETTUCE

SALAD ROLLS

BLACKBERRY ROLY-POLY CREAMY SAUCE

COFFEE

COLD CONSOMMe

(For recipe see Page 90.)

BROILED CHICKEN

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 open and remove entrails, etc., remove ribs and breast-bone, then cut the tendons at joints. Rub bird over with soft b.u.t.ter, 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 b.u.t.ter if it appears dry. When evenly browned, remove to well-greased dripping pan, spread again with soft b.u.t.ter, cover closely, and bake until tender at the joints. Serve with

SAUCE VIENNAISE

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 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 b.u.t.ter, one teaspoon salt, the beaten yolks of three eggs and enough hot milk to allow the mixture to pa.s.s readily through the pastry-bag with rose tube attached. Shape as roses on a b.u.t.tered 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.

CORN FRITTERS

(For recipe see Page 63.)

CAULIFLOWER a LA BeCHAMEL

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 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.

BLACKBERRY ROLY-POLY

2 cups blackberries.

1/4 cup water.

1 cup sugar.

1/4 teaspoon salt.

2 cups pastry flour.

4 teaspoons baking powder.

1/2 teaspoon salt.

4 tablespoons Cottolene.

Yolk 1 egg.

White 1 egg slightly beaten.

Granulated sugar.

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 b.u.t.tered 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

CREAMY SAUCE

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

2/3 cup powdered sugar.

2 tablespoons milk.

2 tablespoons Sherry wine.

Few grains nutmeg.

PROCESS: Cream b.u.t.ter, add sugar gradually, stirring constantly, 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.

[Sidenote: _August_

_Third Sunday_]