Fifty-two Sunday dinners

Select a small, solid head of red cabbage; remove the wilted leaves. Cut in quarters and cut out the tough stalk and the coarse ribs of the leaves. Cover with cold water and let soak until cabbage is crisp; drain, then shave in thin shreds, and mix with the hearts of two or three heads (according to their size) of crisp celery, cut in small pieces crosswise. Add one medium-sized Spanish onion, finely chopped, and dress with Boiled Salad Dressing. Serve in lettuce heart leaves or in nests of cress. STEAM CURRANT PUDDING 3 tablespoons Cottolene. 3^ teaspoon salt. }/2 cup sugar. 1 egg well beaten. 9>]/2 cups flour. 1 cup milk. S}/2 teaspoons baking powder. }/2 cup currants. Process: Mix and sift the dry ingredients (reserving two table- spoons flour), rub in Cottolene with tips of fingers. Sprinkle two tablespoons flour over cleaned currants, add to first mixture; add milk gradually, beat well and turn into a buttered mold; cover and steam two hours. Serve with Dried Apricot and Hard Sauce. DRIED APRICOT SAUCE Wash and pick over dried apricots, soak over night in cold water to cover. Cook until soft and quite dry, in the water in which they were soaked. Rub through a sieve and sweeten to taste. Reheat, and drop a spoonful on each portion of pudding, place a small star of Hard Sauce in center and serve. }[ seZ'^ Sunday 5^ S UTiday Dinmrs 47 (menu Chicken Stew with Dumplings Onions in Cream Stewed Corn Watercress and Egg Salad Rhubarb Pie Cream Cheese Coffee STEWED CHICKEN Dress, clean and cut up a chicken (a year old). Put in a stew- pan, cover with boihng water. Add one small onion sliced, two stalks celery cut in pieces, two sprays parsley and one-half teaspoon peppercorns. Cover and cook slowly until tender. Add one table- spoon salt the last hour of cooking. Remove chicken, strain Uquor and remove some of the fat if necessary. Thicken the stock with two-thirds cup of flour diluted with suflScient cold water to pour readily. Return chicken to "gravy," heat to boiling point. Drop dumplings on top of chicken, cover stew-pan with a towel, replace the cover and steam dumplings twelve minutes. Arrange chicken on hot serving platter, surround with dumplings, sprinkle lightly with finely chopped parsley. • DUMPLINGS 2 cups flour. }/2, teaspoon salt. 4 teaspoons baking powder. 1 teaspoon Cottolene. ^ cup milk. Process: Sift together twice, flour, baking powder and salt, rub in Cottolene with tips of fingers. Add milk gradually, mixing it in with a knife. Drop from tip of spoon on top of meat, an inch apart; cover closely and steam twelve minutes. 48 52 Sunday Dinners fZt, Second Sunday ONIONS WITH CREAM Select silver-skin onions of a uniform size; peel and cover with boiling water, bring to boiling point, drain and repeat. Then cover with boiling water, season with salt and cook until onions are tender (from forty-five to sixty minutes). Drain and add one-half cup hot cream (to eight onions) . Sprinkle with black pepper and serve. STEWED DRIED CORN Soak two cups dried sweet corn overnight, in cold water to cover. In the morning place on range and simmer slowly until corn is tender and water is absorbed, add more water if necessary. Add one-fourth cup butter, two teaspoons sugar, one-fourth cup cream or milk, salt and pepper. Be careful that corn does not scorch. WATERCRESS AND EGG SALAD