Cook one cup macaroni, broken in inch pieces, in boiling salted water twenty minutes. Drain, and pour over cold water to separate pieces. Mix with one and one-half cups Tomato Sauce. Add one-half cup grated cheese✪ Macaroni with Tomato Sauce. Turn into a buttered baking dish, cover with buttered crumbs, bake twenty minutes in a hot oven. TOMATO SAUCE 1 half can tomatoes. Bit of bay leaf. }/s teaspoon soda. J^ teaspoon salt. 1 teaspoon sugar. Few grains cayenne. 6 peppercorns. 4 tablespoons butter. 2 cloves. 3 tablespoons flour. Slice onion. 1 cup Brown Stock. Process: Heat tomatoes to boiling point; add soda and the seven ingredients following. Cook twenty minutes. Rub through a puree strainer, add stock. Brown butter in a sauce-pan, add flour and continue browning, stirring constantly. Add hot tomato mixture slowly, mix well, and pour over Macaroni. CHIFFONADE SALAD Cut the hearts of celery in one-inch pieces, cut pieces in straws to fill one cup. Remove the pulp from grape fruit, leaving each 24 5^ Sunday Dinners •''^""^'^^ Third Sunday half-section in its original shape. There should be one cup. Peel and chill four medium-sized tomatoes (Southern or hot-house at this season), cut in slices. Cut the bleached leaves of Chicory in pieces for serving, arrange in nests on serving dish, and arrange other ingredients in separate mounds in the nests. Marinate with French Dressing, and garnish each with chopped parsley, green and red sweet peppers cut in thread-like strips, and sprays of pepper-grass or parsley. Pass Mayonnaise Dressing. STEAMED COTTAGE PUDDING 3 tablespoons Cottolene. 1 cup milk. 1 cup sugar. 2 cups flour. 2 eggs. 3 teaspoons baking powder. 3^ teaspoon salt. Process: Cream Cottolene, add sugar gradually, stirring con- stantly, add yolks of eggs beaten very light. Mix and sift flour, baking powder and salt, add to first mixture alternately with milk; cut and fold in the stiffly beaten whites of eggs. Turn in a well- buttered tube mold, and steam one and one-half hours. Serve with Vanilla, Strawberry, or Banana Sauce. BANANA SAUCE 1 cup water. 3 tablespoons lemon juice. ]/2 cup sugar. 2 eggs well beaten. Pulp 3 bananas. Few grains salt. Few gratings lemon rind. Process: Make a syrup by boiling water and sugar ten minutes. Rub bananas through a sieve, add remaining ingredients and beat until well blended and light. Pour on hot syrup slowly, beating constantly. Serve hot. Pulp of peaches or apricots may be used in place of bananas. , pZrsunday $2 SuTiduy Dtnfiers 25 (Tlflenu Corn Chowder Crisp Soda Crackers Ox Joints en Casserole Boiled Rice Parsnips Sauted in Butter Cheese and Pimento Salad Ambrosia Anise Wafers Coffee 4 V CORN CHOWDER 2 cups cooked corn cut from 3 cups water. cob, or 2 cups scalded milk. 1 can of corn. 1 tablespoon butter. 1 cup salt pork cubes. 1 tablespoon flour. 1 cup potatoes cut in cubes. ^ cup cracker crumbs. }/2 onion sliced. Salt, Pepper✪ Corn Chowder.

AI-modernized reading of the original text

Cook one cup macaroni, broken in inch pieces, in boiling salted water twenty minutes. Drain, and pour over cold water to separate pieces. Mix with one and one-half cups Tomato Sauce. Add one-half cup grated cheese. Turn into a buttered baking dish, cover with buttered crumbs, bake twenty minutes in a hot oven. TOMATO SAUCE 1 half can tomatoes. Bit of bay leaf. }/s teaspoon soda. J^ teaspoon salt. 1 teaspoon sugar. Few grains cayenne. 6 peppercorns. 4 tablespoons butter. 2 cloves. 3 tablespoons flour. Slice onion. 1 cup Brown Stock. Process: Heat tomatoes to boiling point; add soda and the seven ingredients following. Cook twenty minutes. Rub through a puree strainer, add stock. Brown butter in a sauce-pan, add flour and continue browning, stirring constantly. Add hot tomato mixture slowly, mix well, and pour over Macaroni. CHIFFONADE SALAD Cut the hearts of celery in one-inch pieces, cut pieces in straws to fill one cup. Remove the pulp from grape fruit, leaving each 24 5^ Sunday Dinners •[illustration: page marker] Third Sunday half-section in its original shape. There should be one cup. Peel and chill four medium-sized tomatoes (Southern or hot-house at this season), cut in slices. Cut the bleached leaves of Chicory in pieces for serving, arrange in nests on serving dish, and arrange other ingredients in separate mounds in the nests. Marinate with French Dressing, and garnish each with chopped parsley, green and red sweet peppers cut in thread-like strips, and sprays of pepper-grass or parsley. Pass Mayonnaise Dressing. STEAMED COTTAGE PUDDING 3 tablespoons Cottolene. 1 cup milk. 1 cup sugar. 2 cups flour. 2 eggs. 3 teaspoons baking powder. 3^ teaspoon salt. Process: Cream Cottolene, add sugar gradually, stirring constantly, add yolks of eggs beaten very light. Mix and sift flour, baking powder and salt, add to first mixture alternately with milk; cut and fold in the stiffly beaten whites of eggs. Turn in a wellbuttered tube mold, and steam one and one-half hours. Serve with Vanilla, Strawberry, or Banana Sauce. BANANA SAUCE 1 cup water. 3 tablespoons lemon juice. ]/2 cup sugar. 2 eggs well beaten. Pulp 3 bananas. Few grains salt. Few gratings lemon rind. Process: Make a syrup by boiling water and sugar ten minutes. Rub bananas through a sieve, add remaining ingredients and beat until well blended and light. Pour on hot syrup slowly, beating constantly. Serve hot. Pulp of peaches or apricots may be used in place of bananas. , [illustration: page marker] $2 SuTiduy Dtnfiers 25 (Tlflenu Corn Chowder Crisp Soda Crackers Ox Joints en Casserole Boiled Rice Parsnips Sauted in Butter Cheese and Pimento Salad Ambrosia Anise Wafers Coffee 4 V CORN CHOWDER 2 cups cooked corn cut from 3 cups water. cob, or 2 cups scalded milk. 1 can of corn. 1 tablespoon butter. 1 cup salt pork cubes. 1 tablespoon flour. 1 cup potatoes cut in cubes. ^ cup cracker crumbs. }/2 onion sliced. Salt, Pepper.

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Lemon PieMacaroni with Tomato SauceTomato SauceChiffonade SaladSteamed Cottage PuddingBanana SauceCorn Chowder

Fifty-two Sunday dinners