Fifty-Two Sunday Dinners Part 42

EGG SAUCE

4 tablespoons b.u.t.ter.

3 tablespoons flour.

1 cup boiling water.

1/2 cup hot cream.

1/2 teaspoon salt.

1/8 teaspoon pepper.

4 hard-cooked eggs.

Parsley finely chopped.

PROCESS: Melt one-half the b.u.t.ter in a sauce-pan, add flour mixed with seasonings, pour on slowly hot water, stirring constantly. Boil five minutes, then add remaining b.u.t.ter in small bits. Continue stirring. Add hot cream and two eggs chopped moderately. Garnish with remaining eggs.

Pour sauce around fish and sprinkle with parsley.

BOILED POTATOES

Wash, scrub and pare one dozen medium-sized potatoes. If old, let them stand in cold water for several hours before paring, to freshen them.

Cover with cold water, heat to boiling point, cover and boil fifteen minutes, then add salt, replace cover and cook until potatoes are soft (about fifteen minutes longer). Drain perfectly dry and shake the potatoes in a current of cold air. Place sauce-pan in a warm place, cover with a crash towel until ready to serve. Serve as soon as possible, if you would have a mealy potato.

SCALLOPED TOMATOES

Season one quart of canned tomatoes with one and a fourth teaspoons salt, one-eighth teaspoon pepper, two tablespoons sugar, one-half tablespoon grated onion and a few grains cayenne. Moisten one and one-half cups of soft bread crumbs with one-half cup melted b.u.t.ter.

b.u.t.ter a deep baking dish, sprinkle with a thick layer of crumbs. Pour in tomato mixture and cover with remaining crumbs. Bake in the oven until cooked throughout and crumbs are browned.

PICKLED BEETS

Prepare beets as for b.u.t.tered Beets (see Page 143). Cut them in slices and lay them in a stone or gla.s.s jar. Allow one slice of onion for each beet, one tablespoon grated horseradish, eight cloves and vinegar enough to cover. Let stand twenty-four hours and they will be ready for use.

Beets thus prepared will not keep longer than a week. If vinegar is too strong, dilute with one-fourth part cold water.

STEAMED PEACH PUDDING

Fill a two-quart mold two-thirds full of pared, stoned and sliced peaches. b.u.t.ter the inside edge of mold, also the inside of cover. Cover with a soft dough made by mixing and sifting two cups flour, one-half teaspoon salt and four teaspoons baking powder. Rub one tablespoon Cottolene into flour mixture with tips of fingers, add sufficient rich milk to make a soft dough. Sprinkle peaches with one-half cup sugar, one-fourth teaspoon salt and dot over with one tablespoon b.u.t.ter cut in small bits. Spread soft dough over all, cover closely and steam one hour. Serve at once with

VANILLA SAUCE

1 tablespoon corn-starch.

1 cup sugar.

1/8 teaspoon salt.

2 cups boiling water.

1-1/2 teaspoons vanilla.

2 tablespoons b.u.t.ter.

PROCESS: Mix corn-starch, sugar and salt, add water slowly, stirring constantly. Boil gently eight minutes, remove from range, add vanilla, and b.u.t.ter in small bits; stir until well blended.

[Sidenote: _October_

_Second Sunday_]

Menu

VEGETABLE SOUP

FRIED CHICKEN--BeCHAMEL SAUCE

BROWNED SWEET POTATOES STUFFED TOMATOES

KOLE SLAW

BAKED APPLES STUFFED WITH FIGS

COFFEE

VEGETABLE SOUP

1/2 cup carrot.

1/2 cup turnip.

1/2 cup celery.

2 cups potato.

1/3 cup onion.

1-1/2 quarts beef broth.

1/3 cup b.u.t.ter.

1/2 tablespoon finely chopped parsley.

1-1/2 teaspoons salt.

1/8 teaspoon pepper.

PROCESS: Wash and sc.r.a.pe carrot, cut in tiny cubes; wash and pare turnip, cut same as carrot; wash, sc.r.a.pe and cut celery in thin slices; wash, pare and cut potatoes in one-fourth inch cubes; peel and cut onion in thin slices, mix vegetables, except potatoes, and cook ten minutes in b.u.t.ter, stirring constantly. Add potatoes, cover and cook three or four minutes, add beef broth which was previously strained and all fat removed. Cover and simmer one hour. Put parsley, salt and pepper in bottom of soup tureen and turn in hot soup.

FRIED CHICKEN

Separate two young chickens in pieces for serving; dip in milk, sprinkle with salt, pepper and dredge with flour, or dip in crumbs, egg and crumbs and fry in deep hot Cottolene. Cottolene should not be too hot the latter half of cooking chicken. Drain on brown paper; serve on hot b.u.t.tered toast with Bechamel Sauce. Double the recipe for Bechamel Sauce (see Page 85.)

BROWNED SWEET POTATOES

Boil sweet potatoes, remove skins and cut lengthwise in one-half inch slices. Cool. Dip each slice in melted b.u.t.ter, sprinkle with salt, pepper and thickly with brown sugar. Lay in a well-greased dripping pan and brown in a hot oven. Dispose around rim of platter containing Fried Chicken.

STUFFED TOMATOES