Fifty-two Sunday dinners

1 cup granulated sugar. J^ teaspoon nutmeg. . 3 eggs. }/2 teaspoon salt. 2 cups flour. Flour. Process: Cream Cottolene, add sugar gradually, add egg yolks, one at a time, beating constantly. Beat whites of eggs stiff, add to first mixture alternately with flour mixed and sifted with anise seed, nutmeg and salt. Add just enough extra flour to dough to roll very thin. Shape with small, fluted cutter, and bake in a quick oven. 28 52 Sunday Dinners [illustration: page marker] Fifth Sunday (YKlenu Oysters on the Half Shell Consomme with Rice Balls Braised Beef Tongue — Savory Sauce Baked Potatoes Bermuda Onions, Butter Sauce Creamed Celery ' Florida Salad Yankee Plum Pudding — Vanilla Sauce Coffee H ► OYSTERS ON THE HALF SHELL (For recipe see Page 14.) Serve small cress or cucumber sandwiches with this course. CONSOMME WITH RICE BALLS To six cups of hot Consomme, (for recipe see Page 149), add Rice Balls. RICE BALLS 1 cup cold, cooked rice. 1 teaspoon finely chopped pars- 2 tablespoons flour. ley. 1 teaspoon grated onion. 1 egg slightly beaten. Salt, pepper, cayenne. Process: Warm rice slightly and rub through a sieve, add flour, seasonings, and bind together with egg. Measure mixture by the teaspoonful. Roll in small balls. Poach until firm on outside in boiling salted water. Remove with skimmer and drop into clear, hot soup. [illustration: page marker] 52 Sunday Dinners 29 BRAISED BEEF TONGUE Order a fresh tongue. Wash and put tongue in a kettle, cover with boiHng water; cook slowly two to three hours. Remove tongue from water, peel off skin, and trim off roots. Place in Dutch oven or deep earthen dish, and surround with one-half cup each carrot, turnip, celery and onion, cut in half-inch dice, one green pepper (seeds and veins removed) cut in shreds, and two sprays parsley. Pour over one quart of Brown Sauce seasoned with one-half tablespoon Worcestershire sauce. (Stock in which tongue was cooked may be used for making sauce.) Cover closely and simmer slowly (do not allow sauce to boil) two hours or until tongue is tender. Serve on hot platter. Surround with sauce. BAKED POTATOES (For recipe see Page 140.) BERMUDA ONIONS WITH BUTTER SAUCE Peel the desired number of Bermuda onions. Cover with boiling water. Heat to boiling point, boil five minutes, drain; repeat. Then cover with boiling salted water, and cook until tender (from forty-five minutes to one hour). Drain well. Dot over with bits of butter, finely chopped parsley, and pepper. Serve hot. CREAMED CELERY Wash, scrape and cut celery in one-half inch pieces. Cook in boiling salted water until tender; drain. (There should be two cups.) Cut a slice from the stem end of one green or red pepper, remove the seeds and veins. Parboil pepper eight minutes ; drain and chop half the pepper fine. Add to celery, and reheat in one cup of White Sauce. FLORIDA SALAD Remove the peel from six large Florida Navel oranges. Separate the sections, and peel off the membrane, keeping the pulp in its original shape. Cut each section crosswise once. Dispose the orange cubes equally in nests of lettuce-heart leaves. Arrange the 30 52 Sunday Dinners """"' Fifth Sunday halves of English walnuts over these and marinate with French Dressing, using lemon and orange juice, also some of the fine orange pulp, in place of vinegar. Sprinkle with paprika. YANKEE PLUM PUDDING % cup Cottolene. 3^ teaspoon cloves.