Fifty-Two Sunday Dinners Part 54

3/4 cup English currants.

1/2 cup English walnut meats chopped.

2/3 cup figs chopped fine.

1/2 cup citron cut in thin shreds.

2/3 cup Cottolene.

1/4 cup brandy.

1/2 grated nutmeg.

1 teaspoon cinnamon.

1/2 teaspoon mace.

1/2 teaspoon cloves.

1-1/2 teaspoons salt.

PROCESS: Add crumbs to milk and let soak one or more hours. Add sugar, yolks of eggs beaten very light, fruits mixed with nut meats and citron.

Cream Cottolene and add to first mixture, then brandy and spices sifted together. Fold in whites of eggs beaten stiff; mix thoroughly and turn into a well-greased tube mold and steam five to six hours. Remove from mold to hot serving platter. Garnish with sprays of holly, pour around brandy, light with a taper and send to table en flambeau (in a flame).

Serve with Brandy Sauce.

BRANDY SAUCE

1/2 cup b.u.t.ter.

1 cup confectioners' sugar.

Whites 2 eggs beaten stiff.

1/8 teaspoon salt.

2/3 cup heavy cream whipped stiff.

2 tablespoons brandy.

1 tablespoon Jamaica rum.

Grating nutmeg.

PROCESS: Cream b.u.t.ter, add sugar gradually, stirring constantly. Place over hot water, add eggs and beat with a Gem whip until evenly blended, cool slightly and add brandy, rum and salt. Fold in cream and sprinkle with nutmeg.

[Sidenote: _December_

_Fifth Sunday_]

Menu

CONSOMMe WITH BARLEY

ROAST LOIN OF PORK--BROWN GRAVY

APPLE RINGS

BAKED SWEET POTATOES

SPICED PEACHES

APPLE AND DATE SALAD

CRANBERRY TARTS--CHEESE

COFFEE

CONSOMMe WITH BARLEY

2 quarts consomme.

2 tablespoons pearl barley.

2 quarts boiling water.

Salt.

Chives or Parsley.

PROCESS: Soak barley in cold water over night; drain and cook in boiling salted water until soft. Drain and reheat in consomme. Sprinkle in one-half tablespoon finely chopped chives or parsley. Serve with crisp crackers.

ROAST LOIN OF PORK

Wipe a five-pound loin of pork (little pig if possible); sprinkle with salt, pepper, powdered sage and dredge with flour. Place in dripping pan, surround with some of the fat cut in small cubes. Set to cook in a moderate oven for four hours, basting every ten minutes for the first half hour and afterwards every fifteen minutes, with dripping in pan.

Remove to serving platter, surround with Apple Rings and make a gravy same as for other roast meats.

APPLE RINGS

Pare, core and cut apples that are not too sour, in rings one-half inch thick. Sprinkle them with lemon juice. Make a syrup by cooking one cup sugar with one cup water, ten minutes. Drop in three or four Ca.s.sia buds or pieces of stick cinnamon. Cook three or four apple rings at a time in syrup until soft, turning often to preserve their shape. Drain and arrange them around roast loin of pork. The syrup may be used for stewing apples or prunes.

BAKED SWEET POTATOES

Select smooth sweet potatoes of uniform size. Wash and scrub with a vegetable brush. Bake same as white potatoes. When soft, break the skins, put into each a teaspoon b.u.t.ter and serve hot.

APPLE AND DATE SALAD

Pare and core three Jonathan apples. Cut them Julienne style (in straws); there should be two cups. Sprinkle apples with lemon juice to prevent discoloration. Clean one-half pound of dates, remove skins and stones; let them dry off in the oven. When cold cut each date in strips, same as apples. Mix apples and dates and marinate them with French Dressing. Let stand one hour. Then add one-half cup almonds cut in shreds lengthwise. Mix well and serve in nests of lettuce heart leaves.

Mask with Mayonnaise Dressing.

CRANBERRY TARTS

Roll Rich Paste one-eighth inch thick; cut in three-inch squares. Put one or two teaspoons Cranberry mixture on one side of square, moisten the edges with water, fold in triangle shape. Crimp the edges and p.r.i.c.k over top with fork. Bake same as pies. Sprinkle with fine sugar. Serve hot with cheese.

CRANBERRY MIXTURE

2 cups cranberries chopped moderately.

1/2 cup raisins seeded and chopped.

1-1/2 cups sugar.

1/3 cup water.

Few grains salt.