Fifty-two Sunday dinners

\Yi cups highly seasoned chicken Salt, pepper, few grains nutmeg, stock. Process: Melt butter in a saucepan, add flour, stir to a smooth paste; add stock slowly, stirring constantly; add cream and continue stirring. Bring to boiling point, remove from range and add ^gg yolk slightly beaten. Add seasonings. Beat until smooth and glossy. Keep hot over hot water. Do not allow sauce to boil after adding yolk of egg. LETTUCE WITH CREAM DRESSING Pick over, wash thoroughly young tender lettuce; cut off the roots and drain. Beat one-half cup heavy cream until solid. Add two tablespoons vinegar diluted with one tablespoon cold water. Add one tablespoon finely chopped chives, one-half teaspoon salt and one-eighth teaspoon pepper. Pour over lettuce, mix well and serve cold. CHERRY ROLY-POLY Make a baking powder biscuit dough as for Cream Fruit Rolls. (See Page 180.) Roll to one-half inch thickness. Drain pitted cherries from the juice; strew them over dough, sprinkle with sugar 86 52 Sunday Dinners June Third Sunday and dredge lightly with flour. Roll like a jelly roll, moisten and press the overlapping edge and close the ends as securely as possible. Bake in a hot oven, twenty-five minutes, basting three times with some of the cherry juice sweetened to taste, or tie loosely in a floured cloth and cook in boiling water two hours, or steam in a steamer one hour. Serve on a hot platter with Cherry Sauce. CHERRY SAUCE 2 cups pitted cherries. }/2, glass red currant jelly. 1 cup claret. Juice 1 lemon. % cup sugar. J^ dozen Cassia buds. Process: Mix the ingredients in the order given, cook slowly until reduced to a syrup. Strain through a sieve and serve hot with Cherry Roly-Poly or Dumplings. 87 52 Sunday Dinners QYlenu Cream of Asparagus Soup — Croutons Radishes Green Onions Roast Stuffed Shoulder of Lamb — Mint Sauce New Potatoes with Peas Swiss Chard with Bacon and "Hard Boiled" Eggs Cherry Duff Cherry Sauce Coffee < —^ — — h CREAM OF ASPARAGUS SOUP (For recipe see Page QQ.) CROUTONS Cut stale bread in one-third inch slices; remove crusts and cut in one-third inch strips, cut strips in one-third inch cubes. Fry them a golden brown in deep hot Cottolene. Drain on brown paper and sprinkle lightly with salt. ROAST SHOULDER OF LAMB Order a shoulder and fore-leg of lamb, boned. Wipe, stuff and truss in shape. Sprinkle with salt, pepper and dredge with flour. Place on rack in dripping pan, put in hot oven and baste with dripping melted in one cup hot water, as soon as flour begins to brown; continue basting every fifteen minutes until meat is done, which will require about two hours; add one cup of stock to pan while meat is cooking. When richly browned cover closely and finish cooking. To carve a boned leg of lamb, cut in thin slices across the grain, beginning at top of shoulder. When trussed in shape meat looks like a goose without wings or legs. STUFFING FOR LAMB (See recipe Page 154 for stuiBfing, adding % teaspoon poultry seasoning.) 88 52 Sunday Dinners MINT SAUCE 1 bunch of mint finely chopped. 2 tablespoons cold water. 3^ cup vinegar. 2 tablespoons powdered sugar. Process: Dilute vinegar with cold water, add sugar and stir until sugar is dissolved, pour over mint (there should be four tablespoons of mint), place on back of range and infuse for one-half hour.