Fifty-Two Sunday Dinners Part 19

6 bananas.

3/4 cup Sultana raisins.

2-3/4 cups boiling water.

1 cup sugar.

1 tablespoon b.u.t.ter.

Few grains salt.

1/4 cup Sherry wine.

2 tablespoons lemon juice.

1 tablespoon cornstarch or two teaspoons Arrowroot.

PROCESS: With a sharp knife open and peel down one section of each banana, carefully loosen the pulp from the rest of the skin; remove pulp and sc.r.a.pe lightly with a silver knife, removing all the coa.r.s.e threads.

Replace the pulp in its original shape in the skins. Arrange the bananas in an agate dripping pan and bake in a moderate oven until the skins are black and the pulp is soft (from ten to fifteen minutes). Remove pulp from skins to serving platter, being careful to preserve their shape.

Curve them slightly and pour over

SULTANA SAUCE

Pick over raisins, cover them with water and cook until raisins are tender. Mix sugar, cornstarch and salt, add slowly to raisins and water, stirring constantly. Cook slowly twenty minutes; add b.u.t.ter, lemon juice and wine. Reheat and serve.

FRIED WHOLE POTATOES

Select small potatoes of uniform size. Wash, pare and parboil in boiling salted water ten minutes. Drain dry and fry a golden brown in deep hot Cottolene (time required about twelve minutes). Fat should not be hot enough to brown potatoes until the last five minutes of cooking, otherwise potatoes will not be cooked throughout. Drain on brown paper, sprinkle with salt and serve at once.

STEAMED GRAHAM PUDDING

3 tablespoons Cottolene.

1/2 cup N. O. Mola.s.ses.

1/2 cup milk.

1 egg well beaten.

1-1/2 cups Graham flour.

1/2 teaspoon soda.

1 teaspoon salt.

1/2 teaspoon cinnamon.

1/4 teaspoon cloves.

1/2 teaspoon mace.

1 cup dates stoned and cut in pieces.

PROCESS: Cream Cottolene, add mola.s.ses, milk and egg. Mix and sift the dry ingredients, add dates and stir into first mixture, beat thoroughly.

Turn into a b.u.t.tered tube mold, cover and steam two and one-half hours.

Serve with Sherry Sauce (recipe Page 130).

[Sidenote: _April_

_Fourth Sunday_]

Menu

SPANISH SOUP

BAKED HALIBUT

POTATOES a L'AURORA

CORN FRITTERS CABBAGE RELISH

STEWED RHUBARB WITH PINEAPPLE AND RAISINS

OLD FASHIONED MARBLE CAKE

SPANISH SOUP

4 cups Brown Stock.

2 cups tomato pulp.

1 large, green, finely chopped pepper.

1 medium-sized onion, finely chopped.

4 tablespoons b.u.t.ter.

5 tablespoons flour.

2 tablespoons freshly grated horseradish.

1/2 tablespoon Worcestershire Sauce.

Salt, pepper and cayenne, or A few drops Tobasco Sauce.

1/2 cup hot cooked rice.

PROCESS: Cook pepper and onion in b.u.t.ter five minutes. Add flour, stir until well blended and delicately browned, then add gradually stock and tomato pulp; let simmer twenty minutes. Rub through a sieve and season highly with salt, pepper, and cayenne or Tobasco. Before serving add Worcestershire, horseradish and rice.

BAKED HALIBUT

Wipe a two-pound slice of halibut. Arrange six or eight thin slices of fat salt pork in bottom of dripping pan, slice an onion thinly over pork, add a bit of bay leaf and arrange halibut over onion. Spread halibut evenly with a b.u.t.ter paste made of four tablespoons b.u.t.ter worked to a cream with three tablespoons flour. Season with one-half teaspoon salt and a few grains cayenne. Over b.u.t.ter paste sprinkle thickly-b.u.t.tered cracker crumbs, and arrange alternately strips of pimento and thin slices of bacon over crumbs. Cover with a b.u.t.tered paper and bake slowly one hour in a moderate oven. Remove paper the last fifteen minutes of cooking to brown the crumbs and bacon delicately.

Remove to hot serving platter and garnish with shredded potatoes, sliced lemon and parsley.

POTATOES AURORA

Cut cold, boiled potatoes in one-fourth inch cubes. There should be sufficient to fill three cups. Reheat potatoes in two cups of thin white sauce, turn into hot serving dish. Remove the sh.e.l.ls from four hard-cooked eggs, cut them in halves crosswise, remove the yolks. Cut whites in rings and arrange rings around edge of potatoes; press the yolks through a ricer over potatoes. Sprinkle the rings with finely chopped parsley. Serve at once.

CORN FRITTERS

1 can corn, chopped fine.

1 cup flour.

1 teaspoon baking powder.

1 teaspoon sugar.

2 teaspoons salt.

1/4 teaspoon white pepper.