Fifty-Two Sunday Dinners Part 41

PROCESS: Cook b.u.t.ter in a sauce-pan with onion until onion is delicately browned. Remove onion, add flour mixed with seasonings; stir to a smooth paste and brown lightly. Add hot stock gradually, stirring constantly.

Add hot cream and beat until smooth and glossy. The color of this sauce is that of Cafe au Lait.

CORN FRITTERS

2 cups grated corn.

1/4 cup milk.

1-1/3 cup flour.

2 teaspoons sugar.

1/3 cup melted b.u.t.ter.

1 teaspoon salt.

1/8 teaspoon pepper.

3 eggs well beaten.

PROCESS: Mix corn, milk, flour, sugar and salt, add eggs. Drop by tablespoonfuls on a hot well-greased griddle and cook as griddle cakes until browned on one side; then turn and brown the other side.

CAULIFLOWER SALAD

Marinate a prepared cauliflower (see recipe on Page 95) with French Dressing, to which add one tablespoon finely chopped chives. Dispose in a nest of peppergra.s.s, water cress, endive or lettuce heart leaves.

Sprinkle with grated Edam cheese.

PEACH CAKE WITH SWEETENED CREAM

2 cups flour.

4 teaspoons baking powder.

1/2 teaspoon salt.

3 tablespoons Cottolene.

3/4 cup rich milk.

5 peaches.

Sultana raisins.

Mace and sugar.

PROCESS: Mix and sift the first three ingredients. Rub in Cottolene with tips of fingers, add milk, mixing it in with a knife. This dough must be soft enough to spread in a shallow, well-b.u.t.tered pan to the depth of one inch. (Add more milk if necessary.) Pare ripe, juicy peaches; cut in halves lengthwise, remove stones and press halves into dough (cut side up) in parallel rows, leaving a little s.p.a.ce between rows. Brush peaches over with melted b.u.t.ter, sprinkle with raisins, granulated sugar and lightly with mace. Serve hot with Hard Sauce, or with cream sweetened and flavored with nutmeg.

_October_

_Oh! You who have been a-fishing will endorse me when I say, That it always is the biggest fish you catch that gets away._ --_Eugene Field._

[Ill.u.s.tration]

[Sidenote: _October_

_First Sunday_]

Menu

SHRIMP c.o.c.kTAILS

POTATO SOUP--CROUTONS

BOILED COD--EGG SAUCE

BOILED POTATOES--SCALLOPED TOMATOES

PICKLED BEETS

STEAMED PEACH PUDDING--VANILLA SAUCE

AFTER-DINNER COFFEE

SHRIMP c.o.c.kTAILS

Allow one-fourth cup shrimps broken in pieces for each c.o.c.ktail. Season with two tablespoons each tomato catsup, Sherry wine, one tablespoon lemon juice, a few drops Tobasco Sauce, one-fourth teaspoon finely chopped chives and salt to taste. Serve thoroughly chilled in c.o.c.ktail gla.s.ses.

POTATO SOUP

4 cups potatoes.

1 large purple-top turnip.

3 cups boiling water.

3-1/2 cups scalded milk.

1 onion sliced.

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

1/3 cup flour.

2 teaspoons salt.

1/8 teaspoon pepper.

1/2 cup hot cream.

Parsley.

PROCESS: Wash, pare and cut potatoes in one-fourth inch slices. Wash, pare and cut turnip the same. Cover with boiling water and cook ten minutes; drain, add onion and three cups boiling water. Cook until vegetables are tender; drain and reserve water. Rub vegetables through strainer, add water, add milk. Reheat and bind with b.u.t.ter and flour cooked together. Add hot cream and seasonings. Turn into hot tureen and sprinkle with finely chopped parsley.

BOILED FRESH COD

Wash and wipe a four-pound cut of fresh cod. Tie it loosely in a piece of cheese cloth just large enough to cover fish. Place on a trivet in a kettle, cover with boiling water, and add three slices onion, three slices carrot, one spray parsley, a bit of bay leaf, three cloves, a tablespoon salt and one-half cup vinegar. Bring quickly to the boiling point, then reduce heat and simmer gently from twenty to thirty minutes.

Hard boiling breaks up the flakes of fish and toughens the fibre. Drain from liquor, place fish on serving platter, remove the skin and pour a few spoonfuls of Egg Sauce over the fish and the remainder around it.

Sprinkle finely chopped parsley over all, and garnish with hard-cooked eggs cut to resemble pond lilies.