Fifty-two Sunday dinners

Process: Add dry ingredients, sifted together, to corn; add yolks well beaten; then fold in whites beaten until stiff. Fry as griddle cakes; or dip a tablespoon into deep hot Cottolene, drain well, then take up a spoonful of the corn mixture, drop into hot Cottolene, pushing it off spoon into hot fat with a spatula. Fry a golden brown. Drain on brown paper and serve immediately. CABBAGE RELISH Remove the wilted and coarse outside leaves from one small, solid head of white, new cabbage (Southern), cut off stalk, cut head in quarters, cut out stalk from each quarter and chop cabbage very fine. Add one medium-sized Bermuda onion, finely chopped. Cover with ice water and let stand until crisp. Drain thoroughly and mix with Rehsh Dressing. Serve in lemon baskets, sprinkle with finely chopped chives, green pepper or parsley. 64 52 Sunday Dinners iourth Sunday RELISH DRESSING 1 teaspoon mustard. 1 tablespoon melted butter. 1}^ teaspoons salt. 1 egg yolk. }/2 tablespoon flour. , }/s cup hot vinegar. 1 tablespoon sugar. J^ teaspoon celery seed. Few grains cayenne. % cup thick cream. Process: Mix the ingredients, except celery seed, in the order given. Cook in double boiler, stirring constantly until mixture coats the spoon; strain and add celery seed. Chill and add to cabbage. STEWED RHUBARB Wash and trim off ends of two pounds tender rhubarb; do not peel. Cut rhubarb in one-inch pieces. Put into baking dish and sprinkle generously with sugar, add just enough water to prevent rhubarb from burning. Cover and bake in oven very slowly until tender but not broken. (Slow cooking preserves its color.) One cup of Sultana raisins may be cooked with rhubarb. They must, however, be first picked over, stems removed, then covered with boiling water, drained, then covered again with boiling water and cooked until soft. Arrange a layer of rhubarb in baking dish, then a sprinkle of raisins and sugar and thus continue until all are used. Finish cooking as directed in the foregoing. Serve very cold. MARBLE CAKE J/^ cup Cottolene. 3^ teaspoon nutmeg. 1 cup sugar. J^ teaspoon salt. 2 eggs. 1^ cups flour. J^ cup milk. 3 teaspoons baking powder. }^ teaspoon cinnamon. 1 tablespoon molasses. Process: Cream Cottolene, add sugar gradually, yolks of eggs beaten until thick and light, flour sifted with baking powder, alternately with milk. Fold in whites of eggs beaten until stiff. Turn one-third of this batter into a bowl and add to it molasses and spices. Pour into well-greased pan, alternating light and dark mixtures to give it the "marbled" appearance. Bake forty to forty-five minutes in a moderate oven. Jlaf \ ^^ If you are an artist in the kitchen you will always he esteemed. — Eli'z.aheth in Her German Garden, f^f^vy P'^: t*^M.^-. ('4 V ' ^ ^"-^^^J 66 52 Sunday Dinners QYlenu Asparagus Soup — Saltines Baked Bluefish a la Creole Chateau Potatoes Stringless Beans with Bacon Cheese and Pimento Salad Frozen Strawberries Corn-Starch Loaf Cake with Maple Frosting Cafe Noir — Tea Frappe ^ 1. CREAM OF ASPARAGUS SOUP 3 cups White Stock. 4 tablespoons butter. 1 bunch (or 1 can) asparagus. 4 tablespoons flour. 2 cups cold water. 13^ cups scalded milk. 2 slices onion. 3^ cup hot cream.