Scrape and wash the tender hearts of crisp celery, cut in one- inch pieces; cut pieces in straws lengthwise; there should be two cups. Add one cup blanched and shredded almonds, mix well and marinate with French Dressing and let stand one hour. Drain and arrange in nests of heart lettuce leaves, sprinkle with the rings of Spanish onion thinly sliced✪ Celery Salad (using the heart rings). Mask with Mayonnaise or with Boiled Salad Dressing. SQUASH PIE (ECONOMICAL) Bake the half of a Hubbard squash, scoop out the pulp, rub through a strainer. (There should be one and one-half cups.) Add one cup hot milk, one-half cup sugar, one-half teaspoon salt, one- half teaspoon ginger, one-fourth teaspoon nutmeg and one egg well beaten. Mix well. Line a pie pan with Plain Paste✪ Squash Pie (Economical), put an extra rim of pastry around edge of pie, flute rim and turn in mixture. Bake thirty minutes in a moderately hot oven. 40 5^ Sunday Dinners ^^^TI, Fourth Sunday (menu Tomato Soup Roast Guinea Fowl — Giblet Sauce Rhubarb Sauce Potato Souffles — Egg-Plant With Fine Herbs Dressed Head Lettuce Orange Ice — Chocolate Jumbles Coffee TOMATO SOUP 1 can tomatoes, or 1 quart 4 cloves. tomatoes peeled and cut in }/2 teaspoon peppercorns, pieces. Few gratings nutmeg. 2 slices onion. 3 tablespoons butter. 2 sprays parsley. 2 tablespoons flour. Bit of bay leaf. Salt, pepper, cayenne✪ Tomato Soup. Process : Cook the first six ingredients together twenty minutes. Rub through a puree strainer, keep hot. Melt butter in a sauce- pan, add flour and stir to a smooth paste, let cook one minute; dilute with tomato mixture to the consistency to pour. Combine mixtures and season with salt, a few grains cayenne and a grating of nutmeg. Reheat and serve with crisp, toasted Saratoga Wafers. ROAST GUINEA FOWL Clean, singe, draw and truss in the same way as for roasting chicken. Stuff if desired. Sprinkle with salt and pepper. Lay very thin slices of fat salt pork over the breast, wings and legs. Place in a covered roasting pan, pour in one-half cup water, set in oven and roast from forty-five minutes to one hour (continue cooking if liked well done), turning so as to brown evenly. (When the roasting pan is used there need be no basting.) If roasted in ItTsunuy 52 Sunday Dinners 41 an open dripping-pan, baste every ten to fifteen minutes. The flesh of this bird is dry and is therefore best cooked rare. Serve as roast chicken. Prepare sauce same as Giblet Sauce. (See Page 154.) RHUBARB SAUCE The young, tender stalks of rhubarb need only be washed, tops and root cut off, then cut in one-inch pieces (without peeling). Put in a sauce-pan, add just enough water to prevent burning. Cook slowly until soft. Add sugar to sweeten to taste, cook five minutes, cool and turn into serving dish. POTATO SOUFFLES ✪ Egg-Plant Sauté (With Fine Herbs)

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Scrape and wash the tender hearts of crisp celery, cut in oneinch pieces; cut pieces in straws lengthwise; there should be two cups. Add one cup blanched and shredded almonds, mix well and marinate with French Dressing and let stand one hour. Drain and arrange in nests of heart lettuce leaves, sprinkle with the rings of Spanish onion thinly sliced (using the heart rings). Mask with Mayonnaise or with Boiled Salad Dressing. SQUASH PIE (ECONOMICAL) Bake the half of a Hubbard squash, scoop out the pulp, rub through a strainer. (There should be one and one-half cups.) Add one cup hot milk, one-half cup sugar, one-half teaspoon salt, onehalf teaspoon ginger, one-fourth teaspoon nutmeg and one egg well beaten. Mix well. Line a pie pan with Plain Paste, put an extra rim of pastry around edge of pie, flute rim and turn in mixture. Bake thirty minutes in a moderately hot oven. 40 5^ Sunday Dinners ^^^TI, Fourth Sunday (menu Tomato Soup Roast Guinea Fowl — Giblet Sauce Rhubarb Sauce Potato Souffles — Egg-Plant With Fine Herbs Dressed Head Lettuce Orange Ice — Chocolate Jumbles Coffee TOMATO SOUP 1 can tomatoes, or 1 quart 4 cloves. tomatoes peeled and cut in }/2 teaspoon peppercorns, pieces. Few gratings nutmeg. 2 slices onion. 3 tablespoons butter. 2 sprays parsley. 2 tablespoons flour. Bit of bay leaf. Salt, pepper, cayenne. Process : Cook the first six ingredients together twenty minutes. Rub through a puree strainer, keep hot. Melt butter in a saucepan, add flour and stir to a smooth paste, let cook one minute; dilute with tomato mixture to the consistency to pour. Combine mixtures and season with salt, a few grains cayenne and a grating of nutmeg. Reheat and serve with crisp, toasted Saratoga Wafers. ROAST GUINEA FOWL Clean, singe, draw and truss in the same way as for roasting chicken. Stuff if desired. Sprinkle with salt and pepper. Lay very thin slices of fat salt pork over the breast, wings and legs. Place in a covered roasting pan, pour in one-half cup water, set in oven and roast from forty-five minutes to one hour (continue cooking if liked well done), turning so as to brown evenly. (When the roasting pan is used there need be no basting.) If roasted in ItTsunuy 52 Sunday Dinners 41 an open dripping-pan, baste every ten to fifteen minutes. The flesh of this bird is dry and is therefore best cooked rare. Serve as roast chicken. Prepare sauce same as Giblet Sauce. (See Page 154.) RHUBARB SAUCE The young, tender stalks of rhubarb need only be washed, tops and root cut off, then cut in one-inch pieces (without peeling). Put in a sauce-pan, add just enough water to prevent burning. Cook slowly until soft. Add sugar to sweeten to taste, cook five minutes, cool and turn into serving dish. POTATO SOUFFLES

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Celery SaladSquash Pie (Economical)Tomato SoupRoast Guinea FowlRhubarb SaucePotato SoufflesDressed Head LettuceOrange IceChocolate JumblesEgg-Plant Sauté (With Fine Herbs)

Fifty-two Sunday dinners