Fifty-Two Sunday Dinners Part 38

CREOLE SAUCE

4 tablespoons Cottolene.

4 tablespoons flour.

1/4 cup green pepper cut in shreds.

1 small clove garlic.

1 truffle cut in thin shreds.

1 can small b.u.t.ton mushrooms.

1-1/2 cups thick, well-seasoned tomato pulp.

1-1/4 cups Brown Stock.

Salt, pepper and cayenne.

PROCESS: Cook pepper, onion and b.u.t.ter together five minutes without browning; add flour and cook two minutes, stirring constantly. Add truffle, tomato pulp and gradually Brown Stock; continue stirring until ingredients are well blended. Heat mushrooms in their own liquor, drain, and add mushrooms to sauce. Stick a tooth-pick through the clove of garlic, drop it into sauce and let it simmer fifteen minutes. Remove garlic before serving.

POTATO b.a.l.l.s

Add to five hot mashed potatoes, one-fourth teaspoon celery salt, one teaspoon finely chopped parsley or chives, salt, pepper and three tablespoons b.u.t.ter, and enough hot milk to make of the consistency to handle. Shape into smooth, round b.a.l.l.s, roll in flour, egg and crumbs.

Fry a golden brown in deep, hot Cottolene. Dispose around Veal.

SPINACH WITH CREAM

Discard all wilted leaves, remove the roots and pick over and wash one-half peck of spinach in several waters, to rid it from all sand. If young and tender, put in a stew-pan and heat gradually; let boil twenty-five minutes, or until soft, in its own juices and the water that clung to the leaves. Old spinach should be cooked in boiling, salted water (it will require about two quarts of water to one peck spinach).

Drain thoroughly, chop finely in a wooden bowl. Melt three tablespoons b.u.t.ter in an omelet pan; add spinach and cook four minutes, stirring constantly, sprinkle with one and one-half tablespoons flour, continue stirring and pour on gradually three-fourths cup hot, thin cream; simmer five minutes.

LETTUCE, RADISH AND ONION SALAD

Remove the leaves from the stalk, discarding all wilted and unsightly leaves. Wash and keep in cold water until crisp. Drain and dry on a crash towel or cheese cloth. Place between leaves thin slices of round, red radishes, sprinkle with finely sliced young green onions. Garnish with radishes cut to resemble tulips. Serve with French Dressing.

APPLE PIE

5 tart apples.

1/2 cup sugar.

1/4 teaspoon nutmeg.

1/8 teaspoon salt.

1-1/4 tablespoons b.u.t.ter.

1 tablespoon lemon juice.

Grated rind 1/4 lemon.

PROCESS: Line a pie pan with Plain Paste. Wipe, pare, core and cut apples in quarters, then in slices lengthwise. Pile them in lined pie pan, heaping them well in center, leaving a half-inch s.p.a.ce around edge of pie. Mix sugar, nutmeg, salt, lemon juice, grated rind and turn over apples. Dot over with bits of b.u.t.ter; wet edges and cover with top crust; press and flute edges. Bake forty-five minutes in a moderate oven.

PLAIN PASTE

1-1/2 cups flour.

1/2 teaspoon salt.

1/2 teaspoon baking powder.

1/4 cup Cottolene.

Ice Water.

PROCESS: Mix and sift flour, salt and baking powder. Rub in Cottolene (reserving one and one-half tablespoons), with tips of fingers. Add just enough ice water to form a soft dough, mixing it in with a knife. Turn on a floured board and roll out in a thin sheet, spread lightly with remaining Cottolene. Roll like jelly roll and cut in two pieces, having one piece a trifle larger than the other. Chill. Then stand rolls on end, press down with the hand and roll in circular piece to fit pie pan.

The larger piece is for the top crust. This recipe makes the exact quant.i.ty of pastry for one medium-sized pie with two crusts. If desired, omit baking powder.

COTTAGE CHEESE

Put two quarts thick sour milk in a milk pan, place it on the back of range where it will not boil or simmer; allow it to remain there until the curd has separated from the whey. Lay a double square of cheese cloth over a bowl, turn in the milk, lift the edges and corners of cloth, draw them together, tie with a piece of twine and hang it up to drain. When quite dry, turn into a bowl; season with salt and mix with a silver fork, add sweet cream until of the desired consistency. Serve very cold with hot gingerbread.

[Sidenote: _September_

_Second Sunday_]

Menu

SUMMER SAUSAGE WITH

RIPE OLIVES AND DILL PICKLES

ROAST FILLET BEEF--MUSHROOM SAUCE

PARSLEY POTATOES BROILED TOMATOES

BANANA FRITTERS

PEPPER AND ONION SALAD

MOCK MINCE PIE CHEESE

ICED TEA

b.u.t.tERMILK

SUMMER SAUSAGE (APPETIZER)

Cut summer sausage in very thin slices. Dispose them on a narrow platter overlapping one another. Garnish with sprays of peppergra.s.s or parsley.

Arrange thinly sliced dill pickles on either side of sausage, placing a ripe olive here and there; radishes cut to resemble roses may also be used. Serve as an appetizer.

ROAST FILLET OF BEEF

Trim a small fillet of beef weighing about four pounds into shape. Lard the upper side and sprinkle with salt, pepper and dredge with flour.