Fifty-two Sunday dinners

two teaspoons salt. Cook until soft (but not broken), then drain. Return to stew-pan. Add one-third cup butter, one and one-half tablespoons lemon juice, and one-eighth teaspoon paprika. Cook four or five minutes, shaking the pan occasionally. Place in hot serving dish and sprinkle with one tablespoon chopped parsley. PEAS AND ONIONS — FRENCH STYLE Cut one slice bacon in shreds crosswise, using the shears for this purpose. Cook bacon with one-fourth cup butter about ten minutes, without scorching bacon. Remove scraps of bacon, add two cups fresh peas, one dozen small onions and a sprig of mint. Cook until peas and onions are soft, adding one-fourth cup boiling water to prevent scorching. Beat one egg yolk slightly, add onethird cup cream and one head of lettuce cut in quarters (use lettuce hearts), season with salt and pepper. Let boil up once and serve. LETTUCE, PEPPERGRASS AND ONION SALAD Separate the heart leaves of two solid heads of lettuce. Wash, drain and chill; arrange them in a nest in salad bowl. Sprinkle between and over leaves four tablespoons finely chopped peppergrass and small, thinly sliced onions, separating the rings. Marinate with French Dressing; chill and serve. PEACH ICE CREAM No. g 4 cups milk. 1 tablespoon lemon extract. 3 cups heavy cream. 34 teaspoon salt. 1 cup sugar. 2 cups fresh peach pulp. Process: Pare and pit peaches; stew until soft, rub through a sieve. Then mix ingredients in the order given. Add peach pulp and freeze. Let stand two hours before serving. COCOANUT CAKE (For recipe see Page 5Q.) no 52 Sunday Dinners Second Sunday Qflflenu Consomme (Cold) Broiled Chicken — Sauce Viennaise Potato Roses Corn Fritters Cauliflower a la Bechamel Dressed Head Lettuce Salad Rolls Blackberry Roly-Poly Creamy Sauce Coffee COLD CONSOMMfi (For recipe see Page 90.) BROILED CHICKEN Singe, wipe and with a sharp pointed knife (a boning knife) split the broiler down the back the entire length, beginning at back of neck. Lay cpen and remove entrails, etc., remove ribs and breastbone, then cut the tendons at joints. Rub bird over with soft butter, sprinkle with salt and place on a well-greased broiler or in a wellgreased wire broiler. Cook twenty-five minutes under a gas flame or over glowing coals, turning often. Baste bird over several times with melted butter if it appears dry. When evenly browned, remove to well-greased dripping pan, spread again with soft butter, cover closely, and bake until tender at the joints. Serve with SAUCE VIENNAISE Reduce one small can of tomatoes by slow cooking to a thick pulp; when strained there should be two tablespoons. To threefourths cup Mayonnaise Dressing add three-fourths tablespoon finely chopped capers, one teaspoon finely chopped parsley, two Second Sunday 52 Sunday Dinners 111 teaspoons each finely chopped gherkins and olives, one teaspoon finely chopped onion or chives. Add tomato pulp, mix well and keep in a cool place until ready to serve. MASHED POTATOES (FOR ROSES) To three cups of hot riced potatoes add three tablespoons butter, one teaspoon salt, the beaten yolks of three eggs and enough hot milk to allow the mixture to pass readily through the pastry-bag with rose tube attached. Shape as roses on a buttered tin sheet, brush over lightly with egg slightly beaten and diluted with one tablespoon milk, and brown delicately in oven.