Fifty-two Sunday dinners

Process: Rub the mixing bowl with a bruised clove of garlic; add salt, pepper, paprika and oil; beat until ingredients are thor- oughly blended, adding vinegar slowly meanwhile. A piece of ice put into bowl while stirring will aid in chilling the mixture. CURRANT PIE 2}/2 cups cleaned currants. 3^ teaspoon salt. 2 cups sugar. 2 eggs slightly beaten. 2 tablespoons flour. Process: Mix the ingredients in the order given. Turn in a lined pie pan, heaping currants in center; cover with top crust, press and flute the edges. Bake as other berry pies. Serve hot. Sprinkle ,with powdered sugar. CHERRY PUNCH Boil two cups sugar and one cup water until a rich syrup is formed. Add one cup of lemon juice and two cups of Cherry juice, left, over when canning cherries. (This left-over juice may be brought to the boiling point, skimmed and turned into sterilized fruit jars, sealed and stored as canned fruit and may be used for punch or pudding sauce.) Add two cups cold water. Fill a claret pitcher with cracked ice; add mixture. When serving, place a thin slice of orange, three or four strawberries and three pitted California cherries in each glass, fill three-fourths full with mixture. Serve very cold. 84 ^2 Sunday Dinners ^""' Third Sunday (Yftenu Chicken Consomme with Poached Egg Yolks Fried Perch — Sauce Tartare Shredded Potatoes Asparagus on Toast Lettuce with Cream Dressing Cherry Roly-Poly Cherry Sauce Coffee H 4. CHICKEN CONSOMME: WITH POACHED EGG YOLKS Heat six cups of Chicken Consomme to the boihng point. Poach the yolks of six eggs in hot water until firm; remove from water with a skimmer. Place one yolk in each Bouillon cup and pour on hot consomme. Sprinkle slightly with finely chopped chives or parsley. FRIED PERCH Select fresh perch of medium size. Clean, bone and wipe dry as possible. Sprinkle with salt, pepper, dip in flour, egg, and crumbs (be sure fish are well coated with crumbs). Lay three at a time in a croquette basket and fry a golden brown in deep hot Cottolene. Cottolene should not be so hot as to brown fish at once, as fish will not be cooked through. (Time required for frying small fish is from four to six minutes.) Drain on brown paper and serve with Sauce Tartare. Garnish with parsley, lemon slices and radishes cut to imitate roses. SAUCE TARTARE Tc one cup of Mayonnaise Dressing add one finely chopped shallot, one tablespoon each finely chopped capers, sweet gherkins, olives, and one-half tablespoon each finely chopped parsley and fresh tarragon. Mix well and keep cool until ready to serve. rZd Sunday 5^ S ufiday Dinners 85 SHREDDED POTATOES Wash, pare and cut potatoes in one-eighth inch sli'jes. Cut slices in tiny straws. Wash carefully in cold water until water ceases to be cloudy. Let stand one h jur in cold water. Drain and dry on towels. Fry a golden brown in deep hot Cottolene. Drain on brown paper, sprinkle with salt and serve around fried perch. ASPARAGUS TIPS IN CROUSTADES Prepare the asparagus in the usual way, cut off the tops one inch in length. Cook in as little boiling salted water as possible. Drain and dress with a Bechamel Sauce. Serve in Bread Croustades (small round, square, or diamond-shaped molds cut through thick slices of bread). BECHAMEL SAUCE 4 tablespoons butter. J^ cup hot thin cream. 4 tablespoons flour. Yolk 2 eggs.