Process: Pick off the leaves of cress and chop fine. Cut onions in thin slices. Cook watercress and onions in butter five minutes (without browning), add flour and salt, stir until smooth, then pour milk on gradually, stirring constantly. Cook over hot water twenty minutes. Add beef extract, stir until dissolved; season with Wor- cestershire sauce and a few grains cayenne. Strain into hot soup tureen, add whipped cream and sprinkle with finely chopped parsley✪ Watercress and Onion Soup. CRUSTS Cut stale sandwich bread✪ Crusts lengthwise in one-inch thick slices and remove crusts. Cut slices in bars one inch wide and six inches long. Bake in a hot oven until delicately browned. Turn them so that crusts may brown evenly on all sides. Serve hot and crisp. March First Sunday 52 Sunday Dinners 45 BREAST OF VEAL ROASTED Six pounds of veal cut from the breast. Wipe, and skewer meat into shape, sprinkle with salt, pepper, dredge with flour and cover top with thin slices of fat salt pork. Lay in a dripping pan and strew cubes of pork✪ Breast of Veal Roasted around meat. Place in a very hot oven for the first half hour, basting every ten minutes with fat in pan, then reduce heat and cook meat slowly until tender, allowing twenty minutes to pound; continue basting. The last half hour of cooking remove salt pork, dredge meat again with flour, and brown richly. Remove meat to hot serving platter, surround with Spanish Rice and prepare a Brown Sauce from some of the fat in pan. (See Page 82 for Brown Sauce.) SPANISH RICE Cover one cup of rice with cold water; heat to boiling point and boil two minutes. Drain in a strainer, rinse well with cold water and drain again. Cut four slices of bacon in shreds, cross- wise, and cook until crisp. Remove bacon, add to rice. Cut one- half of a green or red pepper in shreds and cook in bacon fat until soft, then add pepper and bacon fat to rice. Cover with three cups of well-seasoned chicken broth, season well with salt, cover and let cook until rice has absorbed broth and is tender, then add one cup of thick tomato puree and two-thirds cup of grated cheese✪ Spanish Rice. Mix well with a fork and let heat through over boiling water. Serve with roast veal or breaded veal cutlets. MASHED PARSNIPS Wash and cook in boiling water, drain and plunge into cold water, when the skins may be easily rubbed off. Mash and rub through a sieve. Season with salt, pepper, butter and moisten with a little cream or milk✪ Mashed Parsnips. Reheat over hot water and serve. PINEAPPLE FRITTERS Drain sliced pineapple from the liquor in the can. Dry on a crash towel. Dip in batter and fry a golden Drown in deep hot Cottolene. Drain on brown paper, sprinkle with powdered sugar and serve with some of the liquor from which it was drained. This 46 5^ Sunday Dinners '^"'^'' First Sunday may be slightly thickened with arrowroot, allowing one teaspoon arrowroot✪ Pineapple Fritters to each cup of liquor. BATTER FOR FRITTERS 1 cup bread flour. ^ cup milk. 1 tablespoon sugar. 3^ teaspoon melted Cottolene. }4: teaspoon salt. White one egg beaten stiff✪ Batter for Fritters. Process: Mix flour, sugar and salt. Add milk slowly, stirring constantly until batter is smooth; add Cottolene and white of egg. Batter must be smooth as cream. RED CABBAGE, CELERY AND ONION SALAD ✪ Red Cabbage, Celery and Onion Salad

AI-modernized reading of the original text

Process: Pick off the leaves of cress and chop fine. Cut onions in thin slices. Cook watercress and onions in butter five minutes (without browning), add flour and salt, stir until smooth, then pour milk on gradually, stirring constantly. Cook over hot water twenty minutes. Add beef extract, stir until dissolved; season with Worcestershire sauce and a few grains cayenne. Strain into hot soup tureen, add whipped cream and sprinkle with finely chopped parsley. CRUSTS Cut stale sandwich bread lengthwise in one-inch thick slices and remove crusts. Cut slices in bars one inch wide and six inches long. Bake in a hot oven until delicately browned. Turn them so that crusts may brown evenly on all sides. Serve hot and crisp. March First Sunday 52 Sunday Dinners 45 BREAST OF VEAL ROASTED Six pounds of veal cut from the breast. Wipe, and skewer meat into shape, sprinkle with salt, pepper, dredge with flour and cover top with thin slices of fat salt pork. Lay in a dripping pan and strew cubes of pork around meat. Place in a very hot oven for the first half hour, basting every ten minutes with fat in pan, then reduce heat and cook meat slowly until tender, allowing twenty minutes to pound; continue basting. The last half hour of cooking remove salt pork, dredge meat again with flour, and brown richly. Remove meat to hot serving platter, surround with Spanish Rice and prepare a Brown Sauce from some of the fat in pan. (See Page 82 for Brown Sauce.) SPANISH RICE Cover one cup of rice with cold water; heat to boiling point and boil two minutes. Drain in a strainer, rinse well with cold water and drain again. Cut four slices of bacon in shreds, crosswise, and cook until crisp. Remove bacon, add to rice. Cut onehalf of a green or red pepper in shreds and cook in bacon fat until soft, then add pepper and bacon fat to rice. Cover with three cups of well-seasoned chicken broth, season well with salt, cover and let cook until rice has absorbed broth and is tender, then add one cup of thick tomato puree and two-thirds cup of grated cheese. Mix well with a fork and let heat through over boiling water. Serve with roast veal or breaded veal cutlets. MASHED PARSNIPS Wash and cook in boiling water, drain and plunge into cold water, when the skins may be easily rubbed off. Mash and rub through a sieve. Season with salt, pepper, butter and moisten with a little cream or milk. Reheat over hot water and serve. PINEAPPLE FRITTERS Drain sliced pineapple from the liquor in the can. Dry on a crash towel. Dip in batter and fry a golden brown in deep hot Cottolene. Drain on brown paper, sprinkle with powdered sugar and serve with some of the liquor from which it was drained. This 46 52 Sunday Dinners '^"'^'' First Sunday may be slightly thickened with arrowroot, allowing one teaspoon arrowroot to each cup of liquor. BATTER FOR FRITTERS 1 cup bread flour. ^ cup milk. 1 tablespoon sugar. 3^ teaspoon melted Cottolene. }4: teaspoon salt. White one egg beaten stiff. Process: Mix flour, sugar and salt. Add milk slowly, stirring constantly until batter is smooth; add Cottolene and white of egg. Batter must be smooth as cream. RED CABBAGE, CELERY AND ONION SALAD

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Watercress and Onion SoupCrustsBreast of Veal RoastedSpanish RiceMashed ParsnipsPineapple FrittersBatter for FrittersRed Cabbage, Celery and Onion Salad

Fifty-two Sunday dinners