Fifty-two Sunday dinners

Clean a four-pound lake trout. Sprinkle inside with salt and pepper. Fill with stuffing (recipe next page); sew. Spread with soft butter, sprinkle with salt and pepper. Lay fish carefully in a well greased paper bag, add one-fourth cup white wine, onehalf onion finely chopped, six fresh (or ten canned) mushrooms, cut in small pieces, and one-fourth cup water. Press air from bag, fold open end over three times, fold sides and corners close to fish, first moistening the bag on corners and edges ; lay in a drippingpan and place in a hot oven. When bag is browned evenly (not burned) reduce heat, and bake fish one hour. (Bag will brown in ten minutes.) Remove from bag to serving platter and pour contents of bag over fish. Serve with the following sauce: SAUCE A LITALIENNE 23^ tablespoons butter. 3 cloves. 2 tablespoons finely chopped onion. 2 sprays marjoram. 2 tablespoons finely chopped carrot. 3 tablespoons flour. 2 tablespoons finely chopped lean un- 1 cup Brown Stock. cooked ham. IM cups white wine. ]/2 teaspoon peppercorns. 1 clove garlic. 2 teaspoons finely chopped parsley. Process: Brown butter in a sauce-pan, add onion, carrot, ham, peppercorns, cloves and marjoram, and cook five minutes. Add flour and stir until flour is well browned; add gradually stock and wine, strain, add garlic and simmer five minutes. Remove garlic and pour around Baked Lake Trout. Sprinkle with parsley. -» — — ^ 34 S2 Sunday Dinners ^^L,ay STUFFING FOR FISH 1 cup cracker crumbs. 1 teaspoon salt. 2 teaspoons finely chopped parsley. 1 teaspoon grated onion. 1 tablespoon finely chopped pickles. 3 tablespoons butter. 3^ to 3^ cup boiling water. Process: Melt butter in hot water; add remaining ingredients in the order given. Mix lightly with a fork. BRUSSELS SPROUTS Look over, remove wilted leaves from sprouts, cover with cold water, let soak one-half hour. Cook in boiling salted water until tender when pierced with a wooden skewer. Drain thoroughly, serve with melted butter, salt (if needed), and pepper, or reheat in thin Cream Sauce, allowing one cup Sauce for each pint of sprouts. FRENCH ENDIVE Remove the imperfect outer stalks from the desired number of heads of French Endive. If heads are large, cut them in halves lengthwise; if small, separate the stalks. Wash, drain and chill. Serve with French Dressing (see Page 83). EGOLESS RICE PUDDING 4 cups milk. 3^ teaspoon cinnamon. % cup rice. 1 tablespoon butter. 3^ cup molasses. 3^ cup seeded raisins. Salt. Process: Wash rice; mix ingredients in the order given and pour into a buttered baking dish; bake three hours in a slow oven, stirring three times during first hour of cooking to prevent rice from settling. When stirring the last time, add butter. Serve with Hard Sauce. (For recipe see Page 161.) seclTdsunday 5^ S UTtduy Dinmrs 35 Qfrienu Chicken Consomme with Macaroni Rings and Pimentos Breast of Lamb Stuffed and Roasted Currant Jelly Sauce Sweet Potatoes, Southern Style Buttered String Beans Cabbage Salad Apple Cake with Lemon Sauce Boiled Coffee CHICKEN CONSOMME WITH MACARONI RINGS AND PIMENTOS 2 quarts Chicken Consomme. 3^ cup cooked macaroni. 1 tablespoon pimentos.