Fifty-two Sunday dinners

1 cup pecan nut meats. 3^ teaspoon cinnamon. % cup raisins. 34 teaspoon mace. 2 cups pastry flour. 34 teaspoon salt. [illustration: page number and header] Process: Cream Cottolene^ add sugar gradually, stirring constantly, add eggs, one at a time and beating each in thoroughly before adding another. Pass nuts and raisins through meat chopper, then mix with flour sifted with baking powder, salt and spices; add alternately to first mixture with milk, beating constantly. Turn mixture into a well-greased tube pan and bake thirty-five to forty minutes in a moderate oven. Spread with CARAMEL FROSTING WITH NUTS 1/^ cups soft brown sugar. Whites 2 eggs. 34 cup granulated sugar. 3^ teaspoon almond extract. Y2 cup boiling water. 3^ cup pecan nut meats broken in pieces. Process: Boil sugar and water together as for Boiled Frosting (see recipe Page ^^). Pour slowly onto beaten whites of eggs, beating constantly, continue beating until frosting is nearly cool. Put pan containing frosting in a larger vessel of boiling water, place on range and cook until mixture granulates around sides of pan, stir constantly while cooking. Remove from hot water and beat until frosting will keep its shape when dropped from spoon. Add nut meats and flavoring. Spread on cake, using wooden spoon to give surface a wave-like appearance. ICED COFFEE Follow directions for making Boiled Coffee, using four cups boiling water. Chill and serve in tall glasses filled with cracked ice; add cream and sugar. 94 52 Sunday Dinners ifZndsumay (m enu Consomme with Vegetables Baked Stuffed Black Bass — Egg Sauce Parsley Potatoes Cauliflower with Cheese Sauce Thin Corn Bread Tomato and Onion Salad Steamed Blueberry Pudding — Foamy Sauce Iced Tea Cafe Noir 4 ,. CONSOMMfi WITH VEGETABLES To six cups Consomme (for recipe see Page 149) add French string beans cut in diamonds, carrots cooked and cut in tiny fancy shapes (using French vegetable cutters), and French peas. Serve with toasted Cheese Crackers. BAKED BLACK BASS Clean a four-pound Black Bass, pickerel or haddock, sprinkle with salt, stuff and sew with No. 8 cotton thread. Cut four or five diagonal gashes on each side of backbone and lay in strips of fat salt pork. Have the gashes on one side come between gashes on the other. The fish may be skewered in the shape of the letter S, or placed in an upright position on a well-greased fish sheet, laid in the bottom of a dripping-pan. Brush over with melted butter and sprinkle with salt and pepper, dredge with flour and strew small pieces of fat pork around fish. Bake one hour in a hot oven, basting every ten minutes, first with melted butter or dripping, then with fat in dripping-pan as it is tried out. Dispose on hot serving platter, pour around Egg Sauce and garnish with sprays of parsley. STUFFING FOR FISH }/2 cup cracker crumbs. 3^ teaspoon salt. 1 cup stale bread crumbs. }/$ teaspoon pepper. 5 tablespoons butter. J^ cup hot water. Onion juice. ifcond Sunday 5^ S ufiday Difimrs 95 Process: Mix crumbs, add seasoning, melt butter and hot water, add to crumbs, toss lightly with a fork and add onion juice to taste. EGG SAUCE To Drawn Butter Sauce add one-half teaspoon Anchovy Essence and two hard-cooked eggs cut in thin slices. Sprinkle all with finely chopped parsley. (For Drawn Butter Sauce see Page 92.) THIN CORN BREAD