Fifty-Two Sunday Dinners Part 40

1/2 green pepper finely chopped.

1/2 onion finely chopped.

1 egg slightly beaten.

Soda.

Worcestershire Sauce.

PROCESS: Remove all fat tissue and skin from veal; remove skin from pork. Pa.s.s both through meat grinder twice, add crumbs and seasonings, except tomato, onion and green pepper; mix thoroughly and bind together with egg. Shape in b.a.l.l.s the size of a small egg. Roll in flour and saute a rich brown in Cottolene made hot in an iron frying pan. Heat tomato pulp, add one-eighth teaspoon soda, one-half teaspoon salt and one-half tablespoon Worcestershire Sauce. Turn into a warm ca.s.serole, add chopped pepper and onion. Dispose b.a.l.l.s over sauce, rinse frying pan with a little boiling water or Brown Stock and pour over b.a.l.l.s. Cover and let simmer in a moderate oven two hours. Serve from ca.s.serole, or arrange on a hot platter and surround with a border of boiled rice sprinkled with finely chopped parsley; place a spray of parsley in each meat ball.

STUFFED POTATOES

Wash six medium-sized, smooth potatoes. Bake, and cut off a lengthwise slice from each; scoop out potato with a spoon using care that the sh.e.l.ls are not broken. Pa.s.s through ricer, add two tablespoons b.u.t.ter, season with salt and pepper, one-half cup hot milk or cream. Add two egg yolks well beaten, then fold in the stiffly beaten whites. Refill sh.e.l.ls with this mixture, using pastry bag and rose tube or pile it lightly with spoon (do not spread smoothly). Bake in a hot oven until potatoes are well puffed and browned.

TURNIPS IN CREAM SAUCE

Wash, pare and cut purple-top turnips in one-fourth inch cubes. Cook in boiling salted water until tender (from forty minutes to one hour).

Drain well and reheat in White Sauce using cream in place of milk in sauce. (For Cream Sauce see Page 151.)

STEWED CORN AND TOMATOES

Cut the corn from six ears of tender, sweet, green corn; sc.r.a.pe the cobs with back of knife. Cook until tender in as little water as possible, then add an equal quant.i.ty of stewed tomatoes. Add one-third cup b.u.t.ter and one tablespoon sugar. Season with salt and pepper, heat to boiling point and turn into hot serving dish.

DRESSED ENDIVE

Marinate the bleached leaves of crisp endive with French Dressing, adding one and one-half tablespoons finely chopped chives and one-half tablespoon Nasturtium seed cells finely chopped, to the dressing just before pouring over Endive.

PEACH DUMPLINGS

2 cups flour.

4 teaspoons baking powder.

1/2 teaspoon salt.

1-1/2 cups granulated sugar.

2 tablespoons Cottolene.

7/8 cup cream.

Peaches.

2-1/2 cups cold water.

PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add cream gradually, cutting it in with a knife.

Turn on a floured board, knead slightly, pat and roll out to one-half inch thickness. Shape with a large biscuit cutter. Pare juicy, ripe peaches, cut in halves lengthwise, remove stones, cut in quarters and place three-quarters of a peach on each circle of dough, enclose them, pressing the edges together. Place in a b.u.t.tered, granite dripping pan one and one-half inches apart, sift sugar around dumplings and pour cold water over sugar. Bake in a hot oven twenty minutes, basting three times. Serve with Hard or

SHERRY SAUCE

3 tablespoons b.u.t.ter.

1/2 cup sugar.

2 egg yolks well beaten.

3/4 cup cream.

3 tablespoons sherry wine.

Few grains salt.

1/8 teaspoon nutmeg.

PROCESS: Cream b.u.t.ter, add sugar, egg yolks, salt and gradually the cream, stirring constantly. Cook over hot water until mixture coats the spoon; add sherry and beat again. Turn in a sauce boat and sprinkle with nutmeg.

[Ill.u.s.tration]

[Sidenote: _September_

_Fourth Sunday_]

Menu

TOMATO SOUP

FRIED CHICKEN--CREAM GRAVY

BAKED POTATOES CORN FRITTERS

CAULIFLOWER SALAD

PEACH CAKE WITH CREAM

COFFEE

TOMATO SOUP

(For recipe see Page 40.)

FRIED CHICKEN

Dress, clean and disjoint two chickens. Rub chicken over with a half lemon cut in half lengthwise, sprinkle with salt, pepper and dredge with flour. Saute in hot Cottolene until richly browned, turning often.

Reduce heat, cover and let cook slowly until tender. It may be necessary to add a little moisture (about 1/4 cup of hot stock or water). Remove to serving platter and surround with Corn Fritters. Pa.s.s Cream Gravy.

CREAM GRAVY

1/4 cup b.u.t.ter.

1 slice onion.

1/4 cup flour.

1-1/2 cups well-seasoned chicken stock.

1/2 cup hot cream.

1/2 teaspoon salt.

1/8 teaspoon pepper.