Rub to a paste one roll Neufchatel cheese; to this add one-half cup chopped pecan meats and one-half teaspoon finely chopped, mild red pepper; season with salt✪ Cheese Balls and roll with the "butter paddles" in small balls the size of Queen olives. Serve with berry or cherry pies. ICED CAFfi AU LAIT 1 cup medium ground coffee. 3 cups boiling water. White 1 egg. 3 cups scalded milk. 1 cup cold water✪ Iced Café au Lait. Process: Scald enameled coffee pot. Beat white of egg slightly. Dilute with one-half cup cold water, mix with coffee, turn into coffee pot and add boiling water, stir until well mixed. Place on range and let boil five minutes. Stir down and pour some into a cup to clear the spout of grounds. Return to pot and add remain- ing half cup of cold water. Place on back of range for ten minutes, where it will keep hot but not boil. After removing coffee to back of range, put milk into double boiler and, when scalded, pour the two together in another scalded coffee pot. Chill and serve. 100 52 Sunday Dinners il^MSu^d^, (menu Watermelon with Sherry Sauce Consomme Printaniere — Imperial Rings Stuffed Hearts with Vegetables Potato Puff ,^ Cabbage Salad Raspberry Whip — White Nut Cake Iced Coffee ^ ^ WATERMELON WITH SHERRY SAUCE Scoop balls out of the center of watermelon using French potato cutter. Pour over Sherry Sauce and place them carefully in a freezer, packed in salt and ice, let stand until thoroughly chilled (about one and a half hours). Serve with Sherry Sauce in tall champagne glasses. SHERRY SAUCE Cook one cup sugar with one-fourth cup of water three minutes. Cool slightly and add one-half cup Sherry, three tablespoons Sloe gin and a sprinkle of salt✪ Watermelon with Sherry Sauce. Chill and pour over watermelon balls. CONSOMMfi PRINTANIERE To one quart of Chicken Consomme add one tablespoon each of cooked carrot and turnip, cut in small fancy shapes (using French vegetable cutter for this purpose), small peas, French beans and asparagus tips. Heat these vegetables in a small quantity of hot consomme; drain, place them in hot soup tureen and pour over boil- ing consomme. IMPERIAL RINGS Cut stale bread in one-third inch slices. Stamp out circles three inches in diameter; with a smaller cutter (size of top of pepper shaker) •^"^^ S2 Sunday Dinners loi Fourth Sunday cut out center, leaving rings about one-third inch wide. Brush with melted butter, sprinkle lightly with salt and paprika, and brown delicately in the oven. Serve in a circle overlapping each other on a plate covered with a doily. STUFFED HEARTS WITH VEGETABLES Clean and wash three calves' hearts; stuff and skewer into shape. Draw small strips of salt pork (lardoons) through edges of hearts. Sprinkle with salt and pepper, dredge with flour and brown well in hot Cottolene, with two slices onion, four sHces carrot, one blade celery cut fine, two sprays parsley, two small bits bay leaf, three cloves and one-half teaspoon peppercorns. When hearts are richly browned, remove to Dutch oven, casserole or deep baking dish. Add two cups Brown Stock, cover closely and cook slowly in the Qven until tender (about two hours), basting six times while cooking.

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Rub to a paste one roll Neufchatel cheese; to this add one-half cup chopped pecan meats and one-half teaspoon finely chopped, mild red pepper; season with salt and roll with the "butter paddles" in small balls the size of Queen olives. Serve with berry or cherry pies. ICED CAFfi AU LAIT 1 cup medium ground coffee. 3 cups boiling water. White 1 egg. 3 cups scalded milk. 1 cup cold water. Process: Scald enameled coffee pot. Beat white of egg slightly. Dilute with one-half cup cold water, mix with coffee, turn into coffee pot and add boiling water, stir until well mixed. Place on range and let boil five minutes. Stir down and pour some into a cup to clear the spout of grounds. Return to pot and add remaining half cup of cold water. Place on back of range for ten minutes, where it will keep hot but not boil. After removing coffee to back of range, put milk into double boiler and, when scalded, pour the two together in another scalded coffee pot. Chill and serve. 100 52 Sunday Dinners (menu Watermelon with Sherry Sauce Consomme Printaniere — Imperial Rings Stuffed Hearts with Vegetables Potato Puff ,^ Cabbage Salad Raspberry Whip — White Nut Cake Iced Coffee ^ ^ WATERMELON WITH SHERRY SAUCE Scoop balls out of the center of watermelon using French potato cutter. Pour over Sherry Sauce and place them carefully in a freezer, packed in salt and ice, let stand until thoroughly chilled (about one and a half hours). Serve with Sherry Sauce in tall champagne glasses. SHERRY SAUCE Cook one cup sugar with one-fourth cup of water three minutes. Cool slightly and add one-half cup Sherry, three tablespoons Sloe gin and a sprinkle of salt. Chill and pour over watermelon balls. CONSOMMfi PRINTANIERE To one quart of Chicken Consomme add one tablespoon each of cooked carrot and turnip, cut in small fancy shapes (using French vegetable cutter for this purpose), small peas, French beans and asparagus tips. Heat these vegetables in a small quantity of hot consomme; drain, place them in hot soup tureen and pour over boiling consomme. IMPERIAL RINGS Cut stale bread in one-third inch slices. Stamp out circles three inches in diameter; with a smaller cutter (size of top of pepper shaker) •^"^^ S2 Sunday Dinners loi Fourth Sunday cut out center, leaving rings about one-third inch wide. Brush with melted butter, sprinkle lightly with salt and paprika, and brown delicately in the oven. Serve in a circle overlapping each other on a plate covered with a doily. STUFFED HEARTS WITH VEGETABLES Clean and wash three calves' hearts; stuff and skewer into shape. Draw small strips of salt pork (lardoons) through edges of hearts. Sprinkle with salt and pepper, dredge with flour and brown well in hot Cottolene, with two slices onion, four sHces carrot, one blade celery cut fine, two sprays parsley, two small bits bay leaf, three cloves and one-half teaspoon peppercorns. When hearts are richly browned, remove to Dutch oven, casserole or deep baking dish. Add two cups Brown Stock, cover closely and cook slowly in the Qven until tender (about two hours), basting six times while cooking.

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Boiled TongueCheese BallsIced Café au LaitWatermelon with Sherry SauceSherry SauceConsommé PrintanièreImperial RingsStuffed Hearts with Vegetables

Fifty-two Sunday dinners