Fifty-Two Sunday Dinners Part 51

Stir to a paste and pour on slowly broth in which mutton was boiled, first removing fat. Beat until smooth and glossy, add capers and heat to boiling point. Serve in sauce-boat.

SAVORY RICE

Cook one cup well-washed rice in three quarts of boiling water until partially softened. Drain; add to rice two cups of well-seasoned White Stock; turn into double boiler and steam until rice is soft and stock absorbed. Stir in one-fourth cup b.u.t.ter, one tablespoon finely chopped chives or parsley. Mix well with a fork and turn into hot serving dish.

Sprinkle with pepper.

STEAMED SQUASH

Cut a marrow squash in slices, remove the seeds and stringy portions, pare and lay in a steamer. Cook over boiling water until tender. Drain perfectly dry. Mash and season with b.u.t.ter, salt, pepper and a little sugar. Serve hot with tiny dots of b.u.t.ter over top.

STUFFED EGG PLANT

Cut a slice from the stem end of a large egg plant. Remove the inside, leaving a sh.e.l.l one-eighth inch thick. Cut pulp in one-half inch cubes, and cook in boiling salted water until tender; drain. Cook two tablespoons b.u.t.ter with one onion finely chopped, until delicately colored (not brown), add one tablespoon finely chopped parsley. Mix with egg plant, season with salt and pepper, and refill sh.e.l.l. Cover with one-half cup b.u.t.tered crumbs and bake in the oven until heated throughout and crumbs are brown. Serve in sh.e.l.l.

LIMA BEAN SALAD

2 cups or 1 can lima beans.

French dressing.

Cream Dressing.

2 hard-cooked eggs.

1 tablespoon finely chopped chives.

PROCESS: Cook beans in boiling salted water until tender; drain. If canned French lima beans are used, drain from liquor in can and rinse in cold water. Cover beans with French Dressing, let stand one hour. Drain and sprinkle with chives (onion juice may be used). Mix with Cream Dressing and arrange in nests of lettuce heart leaves. Garnish with eggs cut in quarters lengthwise; dip sharp edge in French Dressing, then in finely chopped chives or parsley.

GRAHAM BREAD SANDWICHES

Rub one cream cheese to a paste, add six olives finely chopped and one-half cup finely chopped pecans. Spread thin slices of graham bread with chive b.u.t.ter. Spread an equal number slices of bread with cheese mixture. Lay one of each together, press edges, trim off crusts and cut diagonally across in triangles.

GRAHAM BREAD

4 cups boiling water.

2 tablespoons sugar.

1 tablespoon salt.

2 tablespoons Cottolene.

1 yeast cake dissolved in 1/2 cup lukewarm water.

8 cups Graham flour.

6 cups white flour.

PROCESS: Put sugar, salt and Cottolene in large mixing bowl. Pour on boiling water; when lukewarm add dissolved yeast cake. Sift together Graham and white flour, reserving one cup white flour for kneading. Add flour gradually to water mixture, stirring constantly; beat as mixture becomes stiff. Turn on a well-floured board and knead until dough is smooth and elastic. Return dough to bowl, cover and set to rise in a warm place. When dough has doubled its bulk, cut it down with a knife without removing from bowl; cover and set to rise again. When double in bulk, knead slightly, weigh dough and divide into one-pound loaves.

Shape loaves, place two loaves in each well-greased, brick-shaped bread pan, brush between loaves with melted Cottolene. (There will be six loaves.) Cover and set to rise; when light, bake one hour in a "bread oven."

CHIVE b.u.t.tER

Cream one-fourth cup b.u.t.ter; add two tablespoons very finely chopped chives. Season with a few grains salt and cayenne.

FIG PUDDING

1 cup chopped washed figs.

1/3 cup Cottolene.

3 eggs well beaten.

2-1/2 cups soft bread crumbs.

1/3 cup milk.

1 cup soft brown sugar.

1 teaspoon salt.

Grated rind of half an orange.

PROCESS: Cover bread crumbs with milk. Mix Cottolene with figs. To the milk mixture add eggs, sugar, salt and orange rind; combine mixtures.

Beat thoroughly and turn into a well-greased tube mold; cover and steam three hours. Serve with Brandy or Vanilla Sauce.

[Ill.u.s.tration]

[Sidenote: _December_

_Third Sunday_]

Menu

CREAM OF CARROT SOUP

POT ROAST OF BEEF--MUSHROOM SAUCE

BROWNED POTATOES PARSLEY ONIONS

PARSNIP FRITTERS

CREAM COLD SLAW

STEAMED SNOW b.a.l.l.s--SAUCE SOUFFLe

COFFEE--TEA

CREAM OF CARROT SOUP

2 cups chopped carrots.

1 small onion sliced.

2 sprays parsley.

1/4 cup washed rice.

2 cups water.