Fifty-Two Sunday Dinners Part 27

SWISS CHARD WITH BACON AND "HARD BOILED" EGGS

CHERRY DUFF CHERRY SAUCE

COFFEE

CREAM OF ASPARAGUS SOUP

(For recipe see Page 66.)

CROUTONS

Cut stale bread in one-third inch slices; remove crusts and cut in one-third inch strips, cut strips in one-third inch cubes. Fry them a golden brown in deep hot Cottolene. Drain on brown paper and sprinkle lightly with salt.

ROAST SHOULDER OF LAMB

Order a shoulder and fore-leg of lamb, boned. Wipe, stuff and truss in shape. Sprinkle with salt, pepper and dredge with flour. Place on rack in dripping pan, put in hot oven and baste with dripping melted in one cup hot water, as soon as flour begins to brown; continue basting every fifteen minutes until meat is done, which will require about two hours; add one cup of stock to pan while meat is cooking. When richly browned cover closely and finish cooking.

To carve a boned leg of lamb, cut in thin slices across the grain, beginning at top of shoulder. When trussed in shape meat looks like a goose without wings or legs.

STUFFING FOR LAMB

(See recipe Page 154 for stuffing, adding 3/4 teaspoon poultry seasoning.)

MINT SAUCE

1 bunch of mint finely chopped.

1/3 cup vinegar.

2 tablespoons cold water.

2 tablespoons powdered sugar.

PROCESS: Dilute vinegar with cold water, add sugar and stir until sugar is dissolved, pour over mint (there should be four tablespoons of mint), place on back of range and infuse for one-half hour.

NEW POTATOES WITH NEW PEAS

Prepare potatoes as for New Potatoes with Chive Sauce (see recipe Page 78), omitting the Chives. Cook one cup of new peas until tender, in as little boiling salted water as possible. Drain; add to potatoes. Reheat potatoes and peas in Cream Sauce.

SWISS CHARD WITH BACON

Wash and pick over Swiss Chard. Cook in boiling salted water, using just enough water to prevent Chard from burning. Drain and chop fine. Arrange in a mound on a chop platter, surround (crown fashion) with "hard-boiled" eggs cut in halves lengthwise, having cut side out. Cut a slice off the large end of each egg so that they will stay in place. Cut five slices of bacon in narrow strips crosswise. Try out one-third cup.

Add one-fourth cup vinegar, diluted with one-fourth cup hot water, pour while hot over the Swiss Chard, scattering the sc.r.a.ps of bacon over top of mound.

CHERRY DUFF

4 cups pitted cherries.

2 cups sugar.

1 teaspoon lemon juice.

1-1/2 tablespoons Cottolene.

2 cups flour.

4 teaspoons baking powder.

1 teaspoon salt.

3/4 cup milk or thin cream.

PROCESS: Mix and sift flour, baking powder and salt; rub Cottolene in lightly with the tips of fingers; add milk and mix to soft dough. Put sugar, cherries, drained from juice, and lemon juice in bottom of well-greased baking dish. Cover with dough, place in steamer, set over kettle of boiling water, lay a crash towel over steamer, replace cover, and steam pudding forty-five minutes. Serve with cherry juice, thickened with arrow root and sweetened.

_July_

_I'm quite ashamed--'tis mighty rude To eat so much--but all's so good!_ --_Pope._

[Ill.u.s.tration]

[Sidenote: _July_

_First Sunday_]

Menu

COLD CONSOMMe

VEAL LOAF (HOT)--TOMATO SAUCE

(OR)

COLD--WITH STRING BEAN SALAD

SARATOGA CHIPS BEETS IN DRAWN b.u.t.tER

FIGS IN SHERRY JELLY WITH WHIPPED CREAM

NUT AND RAISIN CAKE WITH CARAMEL FROSTING

ICED COFFEE