\}/2 cups thick cream✪ Cream Dressing. Process: Mash and rub the egg yolks through a sieve, add seasonings (except cayenne), then vinegar and chives. Whip cream until stiff, and add a little at a time to first mixture, beating con- stantly. When all is used, sprinkle in a few grains cayenne or paprika. RAISIN PIE \]/2 cups seeded raisins cut in 2 tablespoons butter. halves. Juice and grated rind 1 lemon. ]/2 cup sugar. 1 cup water in which raisins were 2 tablespoons flour. cooked. Few grains salt. Process: Cook raisins in boiling water to cover, until tender, drain, and mix with sugarj grated rind, flour and salt. Cool slightly. Turn into pie-pan lined with Plain Paste, dot over with butter and p>our over water. Cover with top crust made of Rich Paste and bake thirty minutes in a moderate oven. fZfhsmday 52 Sunday Dinners 51 Cream of Lettuce Baked Ham — Hot Horseradish Sauce Sweet Potato Croquettes — Spinach with Eggs Grape Fruit Salad Cheese Balls Rhubarb Tart — Cheese After Dinner Coffee 4 1. BAKED HAM Select a lean ham, weighing from twelve to fourteen pounds, cover with cold water or equal parts of water and sweet cider and let soak (skin side up) over night. Drain, scrape and trim oflF all objectionable parts about the knuckle. Cover flesh side with a dough made of flour and water. Place in a dripping pan, skin side down. Bake in a hot oven until dough is a dark brown; reduce heat and bake very slowly five hours. Ham enclosed in dough needs no basting. Remove dough, turn ham over and peel off the skin. Sprinkle ham with sugar, cover with grated bread crumbs and bake twenty to thirty minutes. Remove from oven and decorate with cloves; place a paper frill on knuckle, garnish with sprays of parsley and lemon cut in fancy shapes✪ Baked Ham. Serve hot or cold. HOT HORSERADISH SAUCE }/i cup freshly grated horseradish. J^ teaspoon salt. 3^ cup fine cracker crumbs. Y% teaspoon pepper. \}/2 cups milk. 1 tablespoon vinegar. 3 tablespoons butter. 2 tablespoons lemon juice. y^ tablespoon grated onion. Process : Cook crumbs, horseradish and milk twenty minutes in double boiler. Add seasonings, vinegar and lemon juice slowly, stirring constantly. Add grated onion, reheat and serve. 52 5^ Sunday Dinners '^'^"' Fourth Sunday SWEET POTATO CROQUETTES 2 cups hot riced sweet potatoes. Few grains pepper. 3 tablespoons butter. J^ cup chopped walnut meats. }/2 teaspoon salt. 1 egg well beaten✪ Potato Croquettes. Process: Mix ingredients in the order given. If mixture is too dry add hot milk. Mold in cork-shape croquettes, roll in crumbs, then in egg, again in crumbs, and fry in deep hot Cottolene. Drain on brown paper and arrange around Baked Ham. GRAPE FRUIT SALAD Cut three large grape fruit in halves crosswise, remove the pulp and keep in its original shape. Arrange in nests of white crisp lettuce heart leaves, dividing pulp in six portions. Strew one cup of English walnut meats✪ Grape Fruit Salad, broken in fourths, over grape fruit. Mar- inate with French Dressing, but with less salt and using paprika in place of cayenne, and lemon and grape fruit juice in place of vinegar. CHEESE BALLS Ij/^ cups grated cheese. }/s teaspoon mustard. 1 tablespoon flour. Few grains cayenne. 3^ teaspoon salt. Whites 3 eggs beaten stiff. ✪ Cheese Balls

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\}/2 cups thick cream. Process: Mash and rub the egg yolks through a sieve, add seasonings (except cayenne), then vinegar and chives. Whip cream until stiff, and add a little at a time to first mixture, beating con- stantly. When all is used, sprinkle in a few grains cayenne or paprika. RAISIN PIE \]/2 cups seeded raisins cut in 2 tablespoons butter. halves. Juice and grated rind 1 lemon. ]/2 cup sugar. 1 cup water in which raisins were 2 tablespoons flour. cooked. Few grains salt. Process: Cook raisins in boiling water to cover, until tender, drain, and mix with sugarj grated rind, flour and salt. Cool slightly. Turn into pie-pan lined with Plain Paste, dot over with butter and p>our over water. Cover with top crust made of Rich Paste and bake thirty minutes in a moderate oven. fZfhsmday 52 Sunday Dinners 51 Cream of Lettuce Baked Ham — Hot Horseradish Sauce Sweet Potato Croquettes — Spinach with Eggs Grape Fruit Salad Cheese Balls Rhubarb Tart — Cheese After Dinner Coffee 4 1. BAKED HAM Select a lean ham, weighing from twelve to fourteen pounds, cover with cold water or equal parts of water and sweet cider and let soak (skin side up) over night. Drain, scrape and trim oflF all objectionable parts about the knuckle. Cover flesh side with a dough made of flour and water. Place in a dripping pan, skin side down. Bake in a hot oven until dough is a dark brown; reduce heat and bake very slowly five hours. Ham enclosed in dough needs no basting. Remove dough, turn ham over and peel off the skin. Sprinkle ham with sugar, cover with grated bread crumbs and bake twenty to thirty minutes. Remove from oven and decorate with cloves; place a paper frill on knuckle, garnish with sprays of parsley and lemon cut in fancy shapes. Serve hot or cold. HOT HORSERADISH SAUCE }/i cup freshly grated horseradish. J^ teaspoon salt. 3^ cup fine cracker crumbs. Y% teaspoon pepper. \}/2 cups milk. 1 tablespoon vinegar. 3 tablespoons butter. 2 tablespoons lemon juice. y^ tablespoon grated onion. Process : Cook crumbs, horseradish and milk twenty minutes in double boiler. Add seasonings, vinegar and lemon juice slowly, stirring constantly. Add grated onion, reheat and serve. 52 5^ Sunday Dinners '^'^"' Fourth Sunday SWEET POTATO CROQUETTES 2 cups hot riced sweet potatoes. Few grains pepper. 3 tablespoons butter. J^ cup chopped walnut meats. }/2 teaspoon salt. 1 egg well beaten. Process: Mix ingredients in the order given. If mixture is too dry add hot milk. Mold in cork-shape croquettes, roll in crumbs, then in egg, again in crumbs, and fry in deep hot Cottolene. Drain on brown paper and arrange around Baked Ham. GRAPE FRUIT SALAD Cut three large grape fruit in halves crosswise, remove the pulp and keep in its original shape. Arrange in nests of white crisp lettuce heart leaves, dividing pulp in six portions. Strew one cup of English walnut meats, broken in fourths, over grape fruit. Mar- inate with French Dressing, but with less salt and using paprika in place of cayenne, and lemon and grape fruit juice in place of vinegar. CHEESE BALLS Ij/^ cups grated cheese. }/s teaspoon mustard. 1 tablespoon flour. Few grains cayenne. 3^ teaspoon salt. Whites 3 eggs beaten stiff.

Fifty-two Sunday dinners