Fifty-Two Sunday Dinners Part 9

Salt, pepper, cayenne.

PROCESS: Warm rice slightly and rub through a sieve, add flour, seasonings, and bind together with egg. Measure mixture by the teaspoonful. Roll in small b.a.l.l.s. Poach until firm on outside in boiling salted water. Remove with skimmer and drop into clear, hot soup.

BRAISED BEEF TONGUE

Order a fresh tongue. Wash and put tongue in a kettle, cover with boiling water; cook slowly two to three hours. Remove tongue from water, peel off skin, and trim off roots. Place in Dutch oven or deep earthen dish, and surround with one-half cup each carrot, turnip, celery and onion, cut in half-inch dice, one green pepper (seeds and veins removed) cut in shreds, and two sprays parsley. Pour over one quart of Brown Sauce seasoned with one-half tablespoon Worcesters.h.i.+re sauce. (Stock in which tongue was cooked may be used for making sauce.) Cover closely and simmer slowly (do not allow sauce to boil) two hours or until tongue is tender. Serve on hot platter. Surround with sauce.

BAKED POTATOES

(For recipe see Page 140.)

BERMUDA ONIONS WITH b.u.t.tER SAUCE

Peel the desired number of Bermuda onions. Cover with boiling water.

Heat to boiling point, boil five minutes, drain; repeat. Then cover with boiling salted water, and cook until tender (from forty-five minutes to one hour). Drain well. Dot over with bits of b.u.t.ter, finely chopped parsley, and pepper. Serve hot.

CREAMED CELERY

Wash, sc.r.a.pe and cut celery in one-half inch pieces. Cook in boiling salted water until tender; drain. (There should be two cups.) Cut a slice from the stem end of one green or red pepper, remove the seeds and veins. Parboil pepper eight minutes; drain and chop half the pepper fine. Add to celery, and reheat in one cup of White Sauce.

FLORIDA SALAD

Remove the peel from six large Florida Navel oranges. Separate the sections, and peel off the membrane, keeping the pulp in its original shape. Cut each section crosswise once. Dispose the orange cubes equally in nests of lettuce-heart leaves. Arrange the halves of English walnuts over these and marinate with French Dressing, using lemon and orange juice, also some of the fine orange pulp, in place of vinegar. Sprinkle with paprika.

YANKEE PLUM PUDDING

2/3 cup Cottolene.

1 cup N. O. mola.s.ses.

3 cups flour.

1-1/2 teaspoons soda.

1 teaspoon cinnamon.

1/2 teaspoon cloves.

1/2 teaspoon nutmeg.

1/2 teaspoon salt.

1 cup sweet milk.

1 cup seeded shredded raisins.

1 cup English Walnut meats broken in pieces.

PROCESS: Cream Cottolene, add mola.s.ses; mix and sift flour, soda, spices and salt; add alternately with milk, reserving enough flour to dredge raisins and nut meats; mix well and turn in b.u.t.tered molds. Steam three hours. Serve with Brandy or Vanilla Sauce. (For recipe Vanilla Sauce see Page 136.)

BOILED COFFEE

1 cup medium ground coffee.

White 1 egg.

6 cups boiling water.

1 cup cold water.

PROCESS: Scald a granite-ware coffeepot. Beat egg slightly and dilute with one-half cup cold water, add to coffee and mix thoroughly. Turn into coffeepot and add boiling water, stir well. Place on range; let boil five minutes. If not boiled sufficiently, coffee will not be clear; if boiled too long, the tannic acid will be extracted, causing serious gastric trouble. Stuff the spout of pot with soft paper to prevent the escape of aroma. Stir down, pour off one cup to clear the spout of grounds, return to pot. Add remaining half-cup cold water to complete the clearing process. Place pot on back of range for ten minutes, where coffee will not boil. Serve immediately. If coffee must be kept longer, drain from the grounds and keep just below boiling point.

_February_

_Variety's the very spice of life, That gives it all its flavor._ --_Cowper._

[Ill.u.s.tration]

[Sidenote: _February_

_First Sunday_]

Menu

GRAPE-FRUIT c.o.c.kTAILS

TOMATO BOUILLON

LAKE TROUT BAKED IN PAPER BAG

SAUCE a L'ITALIENNE

FRENCH FRIED POTATOES BRUSSELS SPROUTS

FRENCH ENDIVE--FRENCH DRESSING

EGGLESS RICE PUDDING--HARD SAUCE

COFFEE

GRAPE-FRUIT c.o.c.kTAIL

Select heavy grape-fruit (weight means more pulp than rind). Chill, cut in halves, and remove the sections of pulp, preserving the shape of sections if possible. Remove the skins from Malaga grapes, cut in halves lengthwise, remove seeds (there should be equal quant.i.ty of both grape-fruit pulp and prepared grapes). Reserve the juice. Chill fruit thoroughly, serve in tall stem gla.s.ses, add a little juice, sprinkle each with a tablespoon bar sugar, and just before serving pour over each portion one tablespoon Sloe Gin or "Sweet" Sherry Wine.

TOMATO BOUILLON