Fifty-two Sunday dinners

NEW POTATOES WITH CHIVE SAUCE Scrape off the skin, remove the "eyes" with a sharp pointed knife and scrub them with a vegetable brush, rinse thoroughly and put in sauce pan, add boiling water to cover; season with salt, cover and cook until soft, drain. If small, serve whole; if large, cut them in one-half inch cubes and reheat in Chive Sauce. 79 52 Sunday Dinners CHIVE SAUCE To Cream Sauce (see Page 151) add one tablespoon finely chopped Chives. GREEN PEAS Cook peas in boiling water. Use just enough water to prevent them from burning. Add salt fifteen minutes before removing them from fire. Season with butter and pepper. JUNE SALAD Remove stones from red and pink Ox-heart cherries and cut them in halves lengthwise. Remove the pulp from oranges and cut in inch cubes; peel bananas and cut in one-half inch cubes. Use equal quantities of each and marinate with French Dressing No. %, Serve in nests of heart lettuce leaves and mask with Mayonnaise. FRENCH DRESSING No. 2 34 teaspoon salt. 3^ teaspoon paprika. 4 tablespoons Olive oil. 2 tablespoons lemon juice. Process: Put seasoning in small bowl, add oil slowly, stirring constantly; add lemon juice slowly, continue beating until all is used. Chill, beat again and turn over fruit. MAYONNAISE DRESSING 3^ teaspoon salt. 13^ tablespoons lemon juice, or Few grains cayenne. ^ tablespoon each of vinegar Yolks 2 eggs. and lemon juice. ^ cup Olive oil. Process: Put seasoning in bowl, add egg yolks and mix thoroughly, add oil drop by drop, until four tablespoons have been added, after which larger quantities may be added. Stir constantly. As mixture thickens, add a teaspoon lemon juice or vinegar. Continue adding oil and lemon juice or vinegar alternately until all is used, stirring constantly. All ingredients should be very cold. Set bowl in which dressing is made in a bowl of crushed ice. 52 Sunday Dinners June First Sunday CHERRY PIE Pick over, stem and pit cherries (there should be two cups when pitted). Heat to boihng point in their own juice, then chill them. Line a perforated pie pan with Rich Paste, moisten the rim with cold water and lay around a strip of pastry one inch wide, press lightly. Brush the pastry over with slightly beaten white of egg. Sweeten cherries to taste, add a few grains of salt and turn into lined pie pan. Sift over two tablespoons flour, moisten rim and cover with top crust, flute the edges and bake in hot oven for the first ten minutes, then reduce heat, continue baking for twenty-five minutes. Serve hot with cheese, cut in strips one-fourth inch thick and wide by two and one-half inches long. ICED TEA Make tea and chill. Serve in glasses filled with crushed ice, adding (if desired) one tablespoon lemon juice to each glass. Pass fine granulated (Bar) sugar. Place each glass on a small plate. 81 52 Sunday Dinners Cheese Canapes Hamburg Roast — Brown Sauce Roast New Potatoes Green Peas with New Carrots in Cream Sauce Garden Cress with Oranges — French Dressing Currant Pie Coffee Cherry Punch 4 1- CHEESE CANAPES