Fifty-two Sunday dinners

Process: Add flour and seasonings to cheese, fold in whites of eggs, shape in small balls. Roll in fine cracker crumbs and fry a golden brown in deep hot Cottolene. Drain on brown paper. RHUBARB TARTS If rhubarb is pink, young and tender, simply wash and cut in one-half inch pieces; there should be two and one-half cups. Cover with boiling water and heat to boiling point; boil five minutes. Do not allow it to lose its shape. Drain off all the juice, sprinkle rhubarb with three-fourths cup sugar. Sift over two tablespoons flour and one-fourth teaspoon salt, dot over with one tablespoon butter and a grating of orange rind. Mix well and turn into a pie pan lined with Rich Paste. Arrange strips of pastry, latticework fashion, across the top of pie and bake thirty minutes in a moderate oven. t o^r// Let hunger move thy appetite, And not savory sauces, — Shakespeare. fi ■^<^«if^- *«!!jWtf ' -* '%*%,' :rM 54 5-^ Sunday Dinners f.C/s««<;<., Qflfletttt Strawberry Cocktails Chicken Bouillon Chantilly Fricassee of Chicken with Waffles Spinach with Eggs Prune and Pecan Nut Salad Apricot Marmalade Mold CocoANUT Cake Coffee CHICKEN BOUILLON CHANTILLY Pour six cups of hot, well-seasoned Chicken Bouillon into hot bouillon cups. Drop on top of each portion one tablespoon whipped cream delicately seasoned with salt, pepper and a few grains cayenne. Sprinkle cream with paprika or finely chopped chives. FRICASSEE OF CHICKEN Dress, singe, clean and cut two young chickens in pieces for serving. Sprinkle with salt and pepper, and dredge with flour, brown richly in equal parts of Cottolene and butter, turning often that pieces may be evenly browned. Then cover with boiling water to which add a bit of bay leaf, one-half teaspoon peppercorns, a spray of parsley, six slices carrot and three slices onion. Cover and simmer until chicken is tender (from one to one and one-quarter hours). Remove chicken from stock, cover and keep warm; strain stock; there should be two cups. Melt four tablespoons butter in a sauce pan, add four tablespoons flour, stir to a paste, then gradually pour on the two cups hot stock, stirring constantly; let simmer ten minutes. Remove from range, add one cup of hot cream and the yolks of two eggs slightly beaten. Reheat chicken in sauce (do not allow sauce to boil after adding yolks). Serve with Waffles. ptrlisunday 52 S UTiday Dtfiners 55 SPINACH WITH DEVILED EGGS 1 peck spinach. 3^ teaspoon salt. 34 pound bacon. 34 teaspoon pepper. Salt, pepper. 3^ teaspoon finely chopped pars- }/i cup butter. ley. Few grains nutmeg. 3^ teaspoon grated onion. 5 hard-cooked eggs. 3^ cup minced ham. Cream Salad Dressing. Process : Cook spinach in the usual way. Cook the bacon with spinach to give it flavor. When spinach is tender, remove bacon, drain spinach and chop fine. Season with salt, pepper and nutmeg. Add butter, mix well and pack into an oval mold. Keep hot over hot water, cut eggs in halves lengthwise, remove yolks and rub through a sieve. Add ham, salt, pepper, parsley and onion juice. Moisten with Cream Salad Dressing to bind mixture together. Refill halves of eggs with this mixture, heaping it pyramid-like. Turn mold of spinach on hot serving dish and surround with stuffed eggs. PRUNE AND NUT SALAD