Fifty-two Sunday dinners

1 cup N. O. molasses. 3^ teaspoon nutmeg. 3 cups flour. J/^ teaspoon salt. \}/2 teaspoons soda. 1 cup sweet milk. 1 teaspoon cinnamon. 1 cup seeded shredded raisins. 1 cup English Walnut meats broken in pieces. Process: Cream Cottolene, add molasses; mix and sift flour, soda, spices and salt; add alternately with milk, reserving enough flour to dredge raisins and nut meats; mix well and turn in buttered molds. Steam three hours. Serve with Brandy or Vanilla Sauce. (For recipe Vanilla Sauce see Page 136.) BOILED COFFEE 1 cup medium ground coffee. 6 cups boiling water. White 1 egg. 1 cup cold water. Process: Scald a granite- ware coffeepot. Beat egg slightly and dilute with one-half cup cold water, add to coffee and mix thoroughly. Turn into coffeepot and add boiling water, stir well. Place on range; let boil five minutes. If not boiled sufficiently, coffee will not be clear; if boiled too long, the tannic acid will be extracted, causing serious gastric trouble. Stuff the spout of pot with soft paper to prevent the escape of aroma. Stir down, pour off one cup to clear the spout of grounds, return to pot. Add remaining half -cup cold water to complete the clearing process. Place pot on back of range for ten minutes, where coffee will not boil. Serve immediately. If coffee must be kept longer, drain from the grounds and keep just below boihng point. X££. ■•V. ^e£ruar^ Variety 's the very spice of life, That gives it all its flavor, — Cowper. 32 52 Sunday Dinners ItTZ First Sunday (menu Grape-Fruit Cocktails Tomato Bouillon Lake Trout Baked in Paper Bag ( Sauce a TItalienne French Fried Potatoes , Brussels Sprouts French Endive — French Dressing Eggless Rice Pudding — Hard Sauce Coffee H 'i GRAPE-FRUIT COCKTAIL Select heavy grape-fruit (weight means more pulp than rind). Chill, cut in halves, and remove the sections of pulp, preserving the shape of sections if possible. Remove the skins from Malaga grapes, cut in halves lengthwise, remove seeds (there should be equal quantity of both grape-fruit pulp and prepared grapes). Reserve the juice. Chill fruit thoroughly, serve in tall stem glasses, add a little juice, sprinkle each with a tablespoon of sugar, and just before serving pour over each portion one tablespoon Sloe Gin or "Sweet" Sherry Wine. TOMATO BOUILLON To five cups of Standard Broth add one cup of thick tomato puree. Reheat and serve in bouillon cups. STANDARD BROTH (Beef, Veal, Lamb, Chicken or Game) 4 pounds meat. 2 sprays thyme. 1 pound marrow bone. 2 sprays parsley. 23^ quarts cold water. J^ bay leaf. }/2 teaspoon peppercorns. }/i cup each diced carrot, onion, 4 cloves. and celery. 1 spray marjoram. }^ tablespoon salt. P^iruary ^^ S utiday Dtnmrs ii First Sunday Process : Remove meat from bone and cut in inch cubes ; brown richly one third of meat in some of the marrow taken from bone. Cover remainder of meat with cold water, let stand thirty minutes, then add browned meat and rinse the pan in which meat was browned with some of the water. Bring to boiling point and skim. Reduce heat and boil gently five hours; stock should be reduced to three pints. Add seasonings the last hour of cooking. Strain, cool, remove fat, and clear. LAKE TROUT BAKED IN PAPER BAG