Fifty-two Sunday dinners

NEW POTATOES WITH NEW PEAS Prepare potatoes as for New Potatoes with Chive Sauce (see recipe Page 78), omitting the Chives. Cook one cup of new peas until tender, in as little boiling salted water as possible. Drain; add to potatoes. Reheat potatoes and peas in Cream Sauce. SWISS CHARD WITH BACON Wash and pick over Swiss Chard. Cook in boiling salted water, using just enough water to prevent Chard from burning. Drain and chop fine. Arrange in a mound on a chop platter, surround (crown fashion) with "hard-boiled" eggs cut in halves lengthwise, having cut side out. Cut a slice off the large end of each egg so that they will stay in place. Cut five slices of bacon in narrow strips crosswise. Try out one-third cup. Add one-fourth cup vinegar, diluted with one-fourth cup hot water, pour while hot over the Swiss Chard, scattering the scraps of bacon over top of mound. CHERRY DUFF 4 cups pitted cherries. 2 cups flour. 2 cups sugar. 4 teaspoons baking powder 1 teaspoon lemon juice. 1 teaspoon salt. 1/2 tablespoons Cottolene. 3/4 cup milk or thin cream. Process: Mix and sift flour, baking powder and salt; rub Cottolene in lightly with the tips of fingers; add milk and mix to soft dough. Put sugar, cherries, drained from juice, and lemon juice in bottom of well-greased baking dish. Cover with dough, place in steamer, set over kettle of boiling water, lay a crash towel over steamer, replace cover, and steam pudding forty-five minutes. Serve with cherry juice, thickened with arrow root and sweetened. I'm quite ashamed — 'tis mighty rude To eat so much — but all's so good! — Pope. t % LV^ 90 ^2 Sunday Dinners -^"^^ First Sunday (YKlenu Cold Consomme Veal Loaf (Hot) — Tomato Sauce OR Cold — with String Bean Salad Saratoga Chips Beets in Drawn Butter Figs in Sherry Jelly with Whipped Cream Nut and Raisin Cake with Caramel Frosting Iced Coffee -I K CHICKEN CONSOMME (COLD) Place a four-pound fowl in stock pot and a small knuckle of veal; add four quarts of cold water and heat slowly to boiling point. Skim, reduce heat and let simmer five hours. Do not allow liquid to boil as it will destroy its gelatinous properties, and the stock will be turbid. The last hour of cooking add one-third cup each celery, carrot and turnip cut in small dice, one-third cup sliced onion, one teaspoon peppercorns, one tablespoon salt, three sprays thyme, one spray marjoram, two sprays parsley, one-half bay leaf. Remove fowl and knuckle; strain soup through double cheese cloth, cool quickly, and remove all fat; clear. Fill Bouillon cups three-fourths full and chill. This should be a clear, savory jelly. TO CLEAR SOUP STOCK After straining the stock through double cheese cloth, remove all fat and put the stock into a four-quart stew-pan. Place on range and allow the white and shell of one egg for each quart of stock. Beat the eggs slightly and crush shells in small bits, add slowly to stock, stirring constantly but slowly until the boiling point is reached; 92 Sunday Dinners let boil two minutes. Reduce the heat so that stock barely simmers twenty minutes, skim and strain through double cheese cloth placed over fine soup strainer. If stock to be cleared is not suflficiently seasoned, add more seasoning before clearing. VEAL LOAF