Fifty-Two Sunday Dinners Part 44

1 quart thinly sliced peaches.

2 cups sugar.

1 tablespoon Cottolene.

3/4 cup milk.

2 cups flour.

4 teaspoons baking powder.

1 teaspoon salt.

PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add milk gradually, mixing ingredients with a knife. Turn on a slightly floured board, knead slightly, pat and roll to fit top of pudding dish. b.u.t.ter bottom and sides of dish, put in peaches and sugar in layers. Cover with dough; press edges over edge of dish and steam one hour. Serve in dish in which it was steamed. Serve with

FOAMY SAUCE

1/2 cup b.u.t.ter.

1 cup powdered sugar.

Yolk 1 egg.

2 tablespoons sherry wine.

Whites 2 eggs.

Nutmeg.

PROCESS: Cream b.u.t.ter; add sugar gradually, stirring constantly, yolk of egg and sherry; continue stirring. Cook over hot water until mixture thinly coats wooden spoon. Remove from range and pour over stiffly beaten whites of eggs. Turn in serving pitcher and sprinkle with nutmeg.

[Sidenote: _October_

_Fourth Sunday_]

Menu

WALNUT AND OLIVE CANAPe

CLAM AND TOMATO CONSOMMe

BROWNED CRACKERS

SWEET GHERKINS PICCALILLI

VEAL POT PIE WITH BAKED DUMPLINGS

b.u.t.tERED BEETS BAKED SQUASH

STUFFED TOMATO SALAD

MOCK CHERRY PIE CHEESE

COFFEE CIDER

NUT AND OLIVE CANAPe

Cut stale white bread in crescents. Fry a delicate brown in deep hot Cottolene. Drain on brown paper. Mix equal parts of finely chopped olives and English walnuts, season with a few grains cayenne and moisten with Mayonnaise or Boiled Salad Dressing to the consistency to spread.

Spread fried bread with mixture and garnish with very thin strips of pimentos; set pimolas in center of each canape.

CLAM AND TOMATO CONSOMMe

To four cups of Consomme add two cups each clam water and tomato pulp.

Clear, and add soft part of clams. Heat to boiling point and serve in Bouillon cups.

TO PREPARE CLAMS

Wash and scrub (in several waters) with a stiff vegetable brush two quarts of clams. Place in an agate stew pan, add one-half cup cold water, cover and let simmer until sh.e.l.ls open. Remove clams from sh.e.l.ls and strain liquor through a napkin. Use only the soft parts of clams.

BROWNED CRACKERS

Spread one dozen Saltines with b.u.t.ter; sprinkle with a few grains cayenne. Brown delicately in a hot oven; serve at once.

PICCALILLI

3 quarts green tomatoes.

2 heads celery.

4 mild red peppers.

2 mild green peppers.

2 large white onions.

2 large ripe cuc.u.mbers.

1 cup salt.

1-1/2 quarts cider vinegar.

2 pounds brown sugar.

1/4 cup white mustard seed.

1 teaspoon mustard.

1-1/2 teaspoons black pepper.

PROCESS: Chop the vegetables, sprinkle with salt and let stand over night. In the morning drain and press in a coa.r.s.e crash towel to remove all the acrid juice possible. Add vinegar, sugar and spices and simmer until vegetables are tender and clear. Sterilize fruit jars and fill to overflowing. Seal and store.

VEAL POT PIE WITH BAKED DUMPLINGS

Cut two pounds of veal from the leg in one-inch cubes. Add a fourth-inch thick slice of salt pork, cut in very small cubes. Cover with boiling water. Add one small carrot sliced, one stalk celery broken in pieces, and two slices onion. When half done add one-half tablespoon salt. Cook until meat is tender. Remove the meat and strain the broth; thicken broth with flour diluted with cold water. Put meat into a baking dish and pour over enough of the thickened broth to barely cover the meat.

Sprinkle with salt and pepper. Make a soft dough by mixing and sifting one and one-half cups pastry flour, one-half teaspoon salt, two and one-half teaspoons baking powder; rub in three tablespoons Cottolene with tips of fingers, then add milk enough to make a soft dough and drop by tablespoonfuls upon meat--(dumplings should set upon the meat and not sink into gravy) close together to cover the surface. Bake thirty minutes in a hot oven. Serve remaining gravy in a sauce-boat.

b.u.t.tERED BEETS

Wash and scrub beets with a vegetable brush, being careful not to break the skin. Cook in boiling water to cover (about an hour for small young beets, and old beets until tender). Drain and rub off the skins at once; slice, sprinkle with salt and pepper and dot over with bits of b.u.t.ter.

Serve hot.