Fifty-Two Sunday Dinners Part 6

1 teaspoon thick cream.

1/4 teaspoon finely chopped parsley.

PROCESS: Mash yolk, rub through a sieve, add finely chopped white, seasonings, parsley and cream. Moisten with some of the yolk of a raw egg until of the consistency to handle. Shape with the hands in tiny b.a.l.l.s and poach two minutes in boiling water or a little consomme.

Remove with skimmer. Serve at once.

BREADED SEA Ba.s.s

Remove the skin from a sea ba.s.s, bone and cut fillets in pieces for serving. Rub over with the cut side of a lemon, sprinkle with salt, pepper, dredge with flour. Dip in egg (diluted with two tablespoons cold water) then in fine cracker crumbs; repeat. Place in croquette basket and fry in deep, hot Cottolene. Drain, arrange on hot serving platter.

Garnish with Norwegian Potatoes, parsley and slices of lemon. Serve Sauce Tartare in a sauce boat.

(For recipe for Sauce Tartare see page 84.)

NORWEGIAN POTATOES

Wash, scrub and pare six medium size potatoes. Cook in boiling salted water until tender. Drain, pa.s.s through ricer. Add six anchovies drained from the oil in bottle and cut in one-fourth inch pieces, one-half teaspoon finely chopped parsley, one-half teaspoon French mustard, salt if necessary, one-eighth teaspoon pepper, a few grains nutmeg, two tablespoons b.u.t.ter, and yolks two eggs slightly beaten. Beat thoroughly, place on range and cook slowly three minutes, stirring constantly.

Remove from range, spread mixture on plate to cool, then mold like small eggs. Roll in crumbs, egg and crumbs. Arrange in croquette basket and fry a golden brown in deep, hot Cottolene.

STEWED TOMATOES

To one can of hot tomatoes add two-thirds cup toasted bread crumbs.

Season with salt, few drops Tobasco sauce, two tablespoons sugar, and one-fourth cup b.u.t.ter. Heat to boiling point and turn into hot serving dish.

CABBAGE RELISH

Chop crisp, white cabbage very fine (there should be two cups). Chop one green pepper and one medium-sized Bermuda onion the same. Mix well and season with one teaspoon salt, one-eighth teaspoon black pepper, one teaspoon celery seed and three tablespoons sugar. Dilute one-fourth cup vinegar with two tablespoons cold water; add to relish. Chill and serve in crisp lettuce leaves.

LEMON PIE

3/4 cup sugar.

1 cup boiling water.

2 tablespoons cornstarch.

2 tablespoons flour.

2 egg yolks slightly beaten.

4 tablespoons lemon juice.

Grated rind one lemon.

1 teaspoon b.u.t.ter.

Few grains salt.

PROCESS: Mix sugar, cornstarch, flour and salt, add boiling water gradually, stirring constantly. Cook over hot water until mixture thickens; continue stirring. Add lemon juice, rind, b.u.t.ter, and egg yolks. Line a pie pan with Rich Paste, wet edges, and lay around a rim of pastry one inch wide; flute edge. Cool mixture and turn in lined pan.

Bake in a moderate oven until crust is well browned. Remove from oven, cool slightly, spread with meringue, return to oven to bake and brown meringue.

MERINGUE

Whites 2 eggs.

2 tablespoons powdered sugar.

1/4 teaspoon lemon or orange extract.

PROCESS: Beat whites until stiff and dry; add sugar by the teaspoonful; continue beating. Add flavoring, drop by drop. Spread unevenly over pie and bake fifteen minutes in a slow oven; brown the last five minutes of baking.

CAFe NOIR (AFTER-DINNER COFFEE)

To prepare after-dinner coffee, use twice the quant.i.ty of coffee or half the quant.i.ty of water, given in recipe for Boiled Coffee (see Page 30).

This coffee may be prepared in the Percolator, following the directions given in the foregoing. Milk or cream is not served with black coffee.

Serve in hot after-dinner coffee cups, with or without cut loaf sugar.

[Sidenote: _January_

_Third Sunday_]

Menu

NOODLE SOUP

BOILED BEEF--HORSERADISH SAUCE

BAKED POTATOES

MACARONI WITH TOMATO SAUCE

CHIFFONADE SALAD

STEAMED COTTAGE PUDDING

BANANA SAUCE

COFFEE TEA

NOODLE SOUP

2 quarts Chicken Consomme.

1 teaspoon finely chopped parsley.

1 recipe noodles cut very fine (see below).

PROCESS: Cook fowl same as for Boiled Fowl (do not tie in cheese cloth).

Drain fowl from stock, and strain. When cold, remove fat, and clear.

Reheat, add noodles, and simmer twenty minutes. Sprinkle with parsley and serve very hot.