Fifty-Two Sunday Dinners Part 46

1/2 teaspoon soda.

1/2 teaspoon salt.

2 tablespoons Cottolene.

PROCESS: Sift flour, spices, salt and soda; add raisins, mola.s.ses, milk and eggs, beat thoroughly, then add melted Cottolene. Turn into well-greased brown bread molds and steam four hours. Serve with

BROWN SUGAR SAUCE

5 tablespoons b.u.t.ter.

1 cup soft brown sugar.

1/2 tablespoon vanilla.

1/3 cup thick cream.

PROCESS: Roll sugar, sift and add gradually to cream, stirring constantly. Cream b.u.t.ter and add first mixture slowly, continue stirring. Add vanilla and beat thoroughly with a whip.

[Ill.u.s.tration]

[Sidenote: _November_

_Second Sunday_]

Menu

CONSOMMe--BREAD STICKS

CELERY HEARTS MUSTARD PICKLES

ROAST VENISON WINE SAUCE

MASHED SWEET POTATOES CREAMED CELERY

SPICED PEACHES

PEPPER AND GRAPE FRUIT SALAD

MAYONNAISE DRESSING

NUT BREAD SANDWICHES

FROZEN RICE PUDDING

COMPOTE PINEAPPLE

STUFFED DATES SALTED NUTS

CAFe NOIR

CONSOMMe

4 lbs. thickest part of hind beef s.h.i.+n.

1 lb. marrow-bone.

3 lbs. knuckle of veal.

4 cups chicken stock.

Carrot } Celery } 1/2 cup each, cut in cubes.

Turnip } 1 medium-sized onion sliced.

3 tablespoons b.u.t.ter.

1 tablespoon salt.

1 teaspoon peppercorns.

1/2 dozen cloves.

1 small bay leaf.

2 sprays parsley.

3 sprays thyme.

2 sprays marjoram.

4 quarts cold water.

PROCESS: Wipe the meat and bone with a piece of cheese-cloth wrung from cold water. Remove the meat from beef s.h.i.+n and cut it in one-inch cubes.

Remove the marrow from bone and brown one-half the meat in the marrow, stirring constantly. Put remaining half in stock pot with cold water, add veal cut in small cubes, browned beef and bones. Let stand thirty-five minutes. Bring slowly to boiling point, skim and let simmer--closely covered--for three hours. Add chicken stock and continue simmering for two hours. Melt b.u.t.ter in frying pan, add the vegetables and cook five minutes, stirring constantly; then add to soup with remaining ingredients. Cook one and one-half hours. Strain, cool, remove fat and clear.

BREAD STICKS

1 cup scalded milk or water.

1/4 cup Cottolene.

1 teaspoon salt.

1 tablespoon sugar.

1 yeast cake dissolved in 1/4 cup lukewarm water.

White 1 egg well beaten.

3-3/4 to 4 cups of flour.

PROCESS: Put b.u.t.ter, salt and sugar in mixing bowl. Add milk. When lukewarm add dissolved yeast cake, white of egg, and flour, reserving one-half cup. Knead until smooth and elastic; cover and set to rise until light, then shape first in small b.a.l.l.s, then roll on the board (without flour) with the hands until about seven inches in length, using care that they are of a uniform size, rounding the ends. They should be about the size of a lead pencil. Cover and let rise. Just before putting them in the oven, brush them over lightly with melted b.u.t.ter and sprinkle them with salt. Bake in a slow oven, browning them delicately.

ROAST VENISON

Wipe meat with a piece of cheese-cloth wrung from cold water, spread meat generously with soft Cottolene and sprinkle with salt and pepper.

Place on rack in dripping pan, and dredge meat and bottom of pan with flour. Add three slices of onion, six slices of carrot, three stalks of celery cut in inch pieces. Bake one hour in a hot oven, basting every ten minutes for the first half-hour, afterwards occasionally. Serve with the following Wine Sauce. (Mutton may be prepared in same manner).

WINE SAUCE

Put four tablespoons b.u.t.ter in a sauce-pan, brown richly; add five tablespoons flour and continue browning, stirring constantly. Pour on slowly one and one-half cups Brown Stock. Heat to boiling point and add one-third cup Madeira Wine and one-third cup currant jelly previously whipped. When jelly is well blended with sauce, strain and serve piping hot.

MASHED SWEET POTATOES

Wash, pare thinly sweet potatoes, cover with boiling salted water and cook until soft. Press them through potato ricer. There should be two cups. Add four tablespoons b.u.t.ter, salt if necessary, and two tablespoons hot cream or milk. Beat with a slotted spoon until very light. Press again through potato ricer into hot dish.