Fifty-two Sunday dinners

Wash thoroughly, trim off roots, drain, and chill watercress. Arrange nests of the cress on individual salad plates. Cut four hard-cooked eggs in halves crosswise, in such a manner that tops of whites will be notched. Remove yolks, rub through a sieve, season with salt, pepper and moisten with Boiled Salad Dressing to the consistency to handle. Shape in balls the original size, dip in finely chopped parsley and replace in whites. Dispose one "cup" in each nest, and just before serving marinate with French Dressing. RHUBARB PIE 2 cups rhubarb. 2 tablespoons flour. ^ cup sugar. Few grains salt. 1 egg slightly beaten. Few grains nutmeg. Process: If rhubarb is young and tender it need not be peeled. Cut the stalks in half-inch pieces before measuring. Mix sugar, flour, egg, salt and nutmeg. Add to rhubarb, toss together until ingredients are well mixed. Turn into a pie pan lined with paste, heap rhubarb well in center, cover with a top crust and bake thirtyfive minutes in a hot oven. (When rhubarb is older it may be scalded before using.) Third Sunday ^2 S uncjoy Dinmrs 49 (menu Oyster Cocktails in Grape Fruit Planked Whitefish Mashed Potatoes Fricasseed Tomatoes Buttered Beets Alabama Salad Raisin Pie Edam Cheese Boiled Coffee 4 ^ K OYSTER COCKTAIL IN GRAPE FRUIT Prepare the grape fruit in the usual way. Chill; just before serving place five Blue Point oysters in the cavity made by removing the tough portions in each half grape fruit. Season with lemon juice, salt, paprika and one or two drops of Tobasco sauce. Serve on beds of shaved ice. Garnish with fohage. PLANKED WHITEFISH Clean and split a three-pound whitefish. Lay, skin side down, on a hot, well-greased oak plank (one and one-half inches thick and two or more inches longer and wider than the fish). Brush fish over with soft butter and sprinkle with salt and pepper. Surround fish with a border of coarse salt to prevent plank from burning. Bake twenty-five minutes in a hot oven, or place plank on broiler and broil twenty minutes under the gas flame. Remove to table covered with a sheet of brown paper, scrape off salt, wipe the edges of plank with a piece of cheese cloth wrung from hot water; spread fish with Mattre d'Hotel Butter; surround with a border made of hot mashed potato, passing it through pastry bag and rose tube. Garnish with sprays of parsley and sliced lemon. Serve immediately. 50 5^ Sunday Dinners ^""''^ Third Sunday FRICASSEED XbMATOES Select firm, not over-ripe tomatoes. Cut in halves crosswise. Sprinkle with salt, pepper and a grating of onion; dredge with flour and saute in melted butter; brown first on cut side, then turn and finish cooking on the other. When soft, but not broken, pour over thin cream to almost cover. Let simmer until cream is slightly thickened. Remove to hot serving dish and pour cream around. ALABAMA SALAD Cut the hearts of celery in one-fourth inch pieces, there should be two cups. Add one cup of Alabama pecan nut meats broken in quarters and one cup white cabbage cut in very fine shreds. Moisten with Cream Dressing. Serve on a bed of cress. CREAM DRESSING 3 hard cooked egg yolks. 2 tablespoons vinegar. 1 teaspoon salt. Few drops onion juice or Few grains cayenne. 1 teaspoon finely chopped 1 teaspoon mustard. chives.