Fifty-Two Sunday Dinners Part 37

TOMATO CANAPe

Fry circles of bread, cut one-third inch thick, in deep hot Cottolene.

Saute slices of tomato in hot b.u.t.ter. Drain both on brown paper. Cover each circle of bread with a slice of tomato, sprinkle with salt, pepper and a few grains cayenne. Garnish each with a slice of cuc.u.mber and the white of "hard boiled" eggs, cut in the shape of petals to represent field daisies.

COLD VEAL LOAF

Have the bone of a knuckle of veal sawed in three pieces at the market.

Wash, wipe, and put in kettle with two pounds of lean veal, one onion sliced, six slices carrot, one blade celery broken in pieces, one spray parsley and one-half teaspoon peppercorns; cover with boiling water and cook slowly until meat is tender. Drain; chop meat finely and season well with salt, pepper and a few grains cayenne. Reduce liquor to one cup, strain and reserve. Garnish the bottom of a granite, brick-shaped bread pan with the white of "hard boiled" egg cut to resemble three daisies; put a dot of the yolk in center of each and arrange sprays of parsley between each daisy. Put a layer of meat, then a layer of thinly sliced eggs sprinkled with parsley, finely chopped. Cover with remaining meat; pour over strained liquor, press and let stand until cold and jellied. Remove to serving platter, garnish with parsley and small round radishes cut to resemble tulips. Slice thinly and serve with

WHIPPED CREAM HORSERADISH SAUCE

4 tablespoons freshly grated horseradish.

Few drops onion juice.

Few grains cayenne.

1-1/2 tablespoons vinegar.

1/4 cup heavy cream whipped.

1/4 teaspoon salt.

PROCESS: Mix the first five ingredients thoroughly, then fold in the whipped cream. Chill and serve.

CREAMED NEW POTATOES

Cut two and one-half cups cold, boiled new potatoes in one-half inch cubes. Add one and one-half cups White Sauce. Season highly with salt and white pepper, and reheat in double boiler. Remove to hot serving dish and sprinkle with finely chopped parsley.

STEAMED SUMMER SQUASH

Wash and cut in quarters. Cook in boiling salted water until tender.

Drain through double cheese cloth. Pa.s.s through ricer or mash with potato masher, and season with b.u.t.ter, salt and a little black pepper.

Reheat and serve.

LETTUCE, GARDEN CRESS AND ONION SALAD

Separate the crisp heart leaves of two heads of lettuce; arrange them on a shallow serving dish to represent a full-blown rose. Pick over, wash and dry a bunch of garden cress, chop finely and sprinkle over lettuce leaves. Chop one small onion very fine and mix with French dressing.

Pour over lettuce. Serve at once.

SLICED PEACHES

Scald fine, ripe peaches; remove skins, cut in halves and remove stones.

Slice lengthwise and arrange in serving dish in layers. Sprinkle each layer with sugar and lemon or orange juice. Chill and serve with cream and sugar.

_September_

_The kitchen is a country in which there are always discoveries to be made_.--_La Reyniere._

[Ill.u.s.tration]

[Sidenote: _September_

_First Sunday_]

Menu

CREAM OF PEA SOUP--CRISP SARATOGA WAFERS

BRAISED SHOULDER VEAL STUFFED--CREOLE SAUCE

POTATO b.a.l.l.s SPINACH WITH CREAM

LETTUCE, RADISH AND ONION SALAD

APPLE PIE COTTAGE CHEESE

CAFe NOIR

CREAM OF PEA SOUP

2 cups Marrowfat peas (or one can).

2 teaspoons sugar.

2 cups water.

1-1/2 cups scalded milk.

1 slice onion.

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

2 tablespoons flour.

1/2 cup hot cream.

1 teaspoon salt.

1/8 teaspoon pepper.

PROCESS: Peas that are too hard to serve as a vegetable may be used for soup. Cover them with the cold water and cook until soft. Rub through sieve, reheat pulp and thicken with b.u.t.ter and flour cooked together.

Scald milk with onion, remove onion, add milk slowly to pea mixture, stirring constantly. Add hot cream and seasoning. Serve with Crisp Saratoga Wafers.

BRAISED SHOULDER OF VEAL

Have the bones removed from five pounds of the shoulder of veal (reserve bones). Stuff with bread stuffing, truss in shape and follow directions for Braised Beef (see Page 139). Add two sprays of thyme and marjoram.

Serve with