Process: Wash and scrub clams with a stiff brush, changing the water until no sand is seen in bottom of vessel. Put in a kettle, add cold water, cover closely and bring water gradually to boihng point, steam until all the shells are opened. Remove clam with shells, strain broth through double cheese-cloth, season and serve hot in hot bouillon cups. Drop a spoonful of whipped cream on top of each service and sprinkle with paprika. 58 S2 Sunday Dinners f^t Second Sunday BROILED FINNAN HADDIE Wash the fish thoroughly; lay in a dripping pan, flesh side down; cover with cold water and let soak one hour. Drain; cover with hot water, let soak fifteen minutes. Drain again and wipe dry; brush over with soft butter✪ Broiled Finnan Haddie and broil fifteen minutes over a slow fire or some distance from the flame if cooked with gas. Remove to hot serving platter and spread with Maltre d'Hotel Butter. POTATOES ON THE HALF SHELL Select smooth, large, uniform sized potatoes; wash and scrub them carefully with a brush. Bake and cut them in halves length- wise; scoop out the pulp from shells, being careful not to break them. Press pulp through a ricer; season with salt, pepper, butter and hot cream. Add one teaspoon finely chopped parsley (to five potatoes), whip mixture until fluffy, refill shells with mixture, using pastry bag and rose tube. Place in oven until heated through. Disp>ose around Finnan Haddie, interspersed with sprays of parsley. PEGGY'S SOUR CABBAGE Select a small, firm head of white cabbage; cut in quarters, re- move the tough stalk and shave crosswise as fine as possible. Put cabbage in a large frying pan, cover with water, cover closely and cook until cabbage is tender (from forty to eighty minutes). Season with salt the last fifteen minutes of cooking. Drain and add one- third to one-half cup of butter, toss cabbage until well buttered, saute until some of the cabbage is delicately browned. Season with pepper, and add vinegar to taste. Serve hot. CHEESE SOUFFLE 2 tablespoons butter. 3^ teaspoon paprika. 3 tablespoons flour. 3^ cup scalded milk. 3^ teaspoon salt. J4 cup grated American cheese. }/s teaspoon ground mustard. Yolks 3 eggs beaten thick and light. Whites 3 eggs beaten stiff. Process: Melt butter in a saucepan; add flour mixed with sea- sonings, stir to a smooth paste and add gradually scalded milk, s^isun,.y 52 Sunday Dinners 59 stirring constantly. Add grated cheese and when cheese is melted remove from range; add yolks of eggs and continue beating, then cut and fold in the whites of eggs. Turn mixture into a well-greased, one-quart baking dish and bake in a moderate oven twenty minutes. Serve at once. STRAWBERRY SHORTCAKE 2 cups flour. 4 teaspoons baking powder. % teaspoon salt. 2 tablespoons Cottolene. 1 cup thin cream.

AI-modernized reading of the original text

Process: Wash and scrub clams with a stiff brush, changing the water until no sand is seen in bottom of vessel. Put in a kettle, add cold water, cover closely and bring water gradually to boiling point, steam until all the shells are opened. Remove clam with shells, strain broth through double cheese-cloth, season and serve hot in hot bouillon cups. Drop a spoonful of whipped cream on top of each service and sprinkle with paprika. 58 S2 Sunday Dinners f^t Second Sunday BROILED FINNAN HADDIE Wash the fish thoroughly; lay in a dripping pan, flesh side down; cover with cold water and let soak one hour. Drain; cover with hot water, let soak fifteen minutes. Drain again and wipe dry; brush over with soft butter and broil fifteen minutes over a slow fire or some distance from the flame if cooked with gas. Remove to hot serving platter and spread with Maltre d'Hotel Butter. POTATOES ON THE HALF SHELL Select smooth, large, uniform sized potatoes; wash and scrub them carefully with a brush. Bake and cut them in halves lengthwise; scoop out the pulp from shells, being careful not to break them. Press pulp through a ricer; season with salt, pepper, butter and hot cream. Add one teaspoon finely chopped parsley (to five potatoes), whip mixture until fluffy, refill shells with mixture, using pastry bag and rose tube. Place in oven until heated through. Disp>ose around Finnan Haddie, interspersed with sprays of parsley. PEGGY'S SOUR CABBAGE Select a small, firm head of white cabbage; cut in quarters, remove the tough stalk and shave crosswise as fine as possible. Put cabbage in a large frying pan, cover with water, cover closely and cook until cabbage is tender (from forty to eighty minutes). Season with salt the last fifteen minutes of cooking. Drain and add onethird to one-half cup of butter, toss cabbage until well buttered, saute until some of the cabbage is delicately browned. Season with pepper, and add vinegar to taste. Serve hot. CHEESE SOUFFLE 2 tablespoons butter. 3^ teaspoon paprika. 3 tablespoons flour. 3^ cup scalded milk. 3^ teaspoon salt. J4 cup grated American cheese. }/s teaspoon ground mustard. Yolks 3 eggs beaten thick and light. Whites 3 eggs beaten stiff. Process: Melt butter in a saucepan; add flour mixed with seasonings, stir to a smooth paste and add gradually scalded milk, s^isun,.y 52 Sunday Dinners 59 stirring constantly. Add grated cheese and when cheese is melted remove from range; add yolks of eggs and continue beating, then cut and fold in the whites of eggs. Turn mixture into a well-greased, one-quart baking dish and bake in a moderate oven twenty minutes. Serve at once. STRAWBERRY SHORTCAKE 2 cups flour. 4 teaspoons baking powder. % teaspoon salt. 2 tablespoons Cottolene. 1 cup thin cream.

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Broiled Finnan HaddiePotatoes on the Half ShellPeggy's Sour CabbageCheese SouffleStrawberry Shortcake

Fifty-two Sunday dinners