Fifty-two Sunday dinners

Process: Sift together flour, salt and baking powder. Rub shortening in with tips of fingers. Add cream, mix with a knife to a soft dough. Turn on a floured board, knead slightly and divide the dough into two equal parts. Pat and roll each piece to one-half inch thickness; lay one piece in a buttered jelly cake pan, brush over with soft butter and place remaining piece on top. Bake in a hot oven fifteen minutes. Remove from oven; invert cake on a hot serving platter. Remove bottom layer (which is now the top). Spread with soft butter and add a layer of berries prepared as directed hereafter. Sift generously with bar sugar, replace remaining cake, cover with berries, sprinkle with sugar, mask with whipped cream sweetened and flavored with orange extract. STRAWBERRY MIXTURE Wash two quarts strawberries; hull and cut each berry in half. Prepare a syrup by boiling together two cups sugar and one-half cup water four minutes, cool and pour syrup over berries, or sprinkle raw sugar over berries and let stand one hour. Lift the berries from syrup and place between layer and on top of short cake. Strain syrup into a pitcher or bowl and pass with each portion of short cake. 60 ^2 Sunday Dinners April Third Sunday QfKletttt Cream of Asparagus Breaded Mutton Chops — Sauce Signora Baked Bananas — Sultana Sauce Fried Whole Potatoes Lettuce Hearts Steamed Graham Pudding — Sherry Sauce Cafe Noir BREADED MUTTON CHOPS Wipe and trim chops, sprinkle with salt, pepper, and dredge with flour. Dip in egg diluted with cold water or milk (allowing two tablespoons to each egg), then in fine bread crumbs, repeat if not well coated with crumbs. Fry in deep hot Cottolene about ten minutes. Drain on brown paper and serve in a border of hot Mashed Potatoes with Green Pepper, or in a nest of Green Peas dressed with Mattre d'H6tel Butter. SAUCE SIGNORA Cook two tablespoons of chopped, lean, raw ham in one-fourth cup butter until lightly browned, add one-fourth cup flour, onehalf teaspoon salt, and stir until well blended, then add one and onehalf cups of Brown Stock and one cup of Chili Sauce. Heat to boiling point, stirring constantly. Reduce heat and simmer ten minutes. This sauce may be strained or served without straining. Care must be taken that ham is not overcooked. BAKED BANANAS WITH SULTANA SAUCE 6 bananas. 1 tablespoon butter. 5^ cup Sultana raisins. Few grains salt. 2J^ cups boiling water. J4 cup Sherry wine. 1 cup sugar. 2 tablespoons lemon juice. 1 tablespoon cornstarch or two teaspoons Arrowroot. m Sunday 5^ Sufiduy Difimrs 6i Process: With a sharp knife open and peel down one section of each banana, carefully loosen the pulp from the rest of the skin; remove pulp and scrape lightly with a silver knife, removing all the coarse threads. Replace the pulp in its original shape in the skins. Arrange the bananas in an agate dripping pan and bake in a moderate oven until the skins are black and the pulp is soft (from ten to fifteen minutes). Remove pulp from skins to serving platter, being careful to preserve their shape. Curve them slightly and pour over SULTANA SAUCE Pick over raisins, cover them with water and cook until raisins are tender. Mix sugar, cornstarch and salt, add slowly to raisins and water, stirring constantly. Cook slowly twenty minutes; add butter, lemon juice and wine. Reheat and serve. FRIED WHOLE POTATOES