Fifty-two Sunday dinners

To Shape Roses Fill pastry bag with potato mixture. Hold the bag upright with tube pointing downward. Guide tube with left hand and press out potato with the right, making a circular motion. When roses are the desired size press the tube gently into mixture and withdraw it quickly to stop the flow and give the pyramid a pointed finish. Sweet potatoes may be prepared in the same manner. CORN FRITTERS (For recipe see Page 63.) CAULIFLOWER A LA BÉCHAMEL Select a firm, white cauliflower, remove leaves and cut off the stalk. Soak (head down) in cold salt water to cover. Drain and cook (head up) in boiling salted water to cover until tender but not broken apart. Drain well and dispose on shallow serving dish. Pour over one and one-half cups Bechamel Sauce (see Page 85). Sprinkle with finely chopped parsley. DRESSED HEAD LETTUCE Select a large, firm head of lettuce. Remove all wilted leaves. Separate the heart leaves sufficiently to wash them thoroughly. Drain, arrange leaves on shallow serving plate, keeping them in their original shape if possible. Sprinkle over all finely shredded red and green prepared peppers. (To prepare peppers, plunge them into 112 52 Sunday Dinners ^"'"^' Second Sunday boiling water, then quickly rub off the glazed outer skin, drop peppers into cold water until crisp. Cut a slice from the stem ends, remove seeds and veins, then cut in thread-like rings.) Serve with French Dressing, to which add one tablespoon Roquefort cheese. Blend well before pouring over Salad. BLACKBERRY ROLY-POLY 2 cups blackberries. }/2 teaspoon salt. 34 cup water. 4 tablespoons Cottolene. 1 cup sugar. Yolk 1 egg. 34 teaspoon salt. White 1 egg slightly beaten. 2 cups pastry flour. Granulated sugar. 4 teaspoons baking powder. Ground cloves. Process: Cook blackberries in water and salt until berries are soft. Rub through a sieve and add sugar to pulp ; return to range and cook until mixture thickens, stirring occasionally. Sift flour with baking powder and salt, work in Cottolene with tips of fingers, and mix to a soft dough with yolk of egg mixed with one-half cup of milk. Turn onto a floured board, knead slightly and roll out in a rectangular sheet one-fourth inch thick. Divide this into four pieces, longer than wide. Spread each with the blackberry sauce and roll up like jelly roll; wet the edges, press lightly to prevent unrolling. Lay on buttered sheet and brush tops with white of egg, sprinkle with sugar and a few grains cloves. Bake twenty-five minutes in a hot oven. Serve hot with remaining sauce kept hot over hot water or with CREAMY SAUCE 3^ cup butter. 2 tablespoons milk. % cup powdered sugar. 2 tablespoons Sherry wine. Few grains nutmeg. Process: Cream butter, add sugar gradually, stirring constantly, add milk and wine very slowly, continue beating. Add a sprinkle of nutmeg. To avoid having sauce curdle, milk and wine must be added drop by drop. TMrfsunday 52 Sujiduy Dinmrs 113 Qflflentt Cantaloupe a la Mode Consomme au Riz — Cheese Balls Spiced Beef — Whipped Cream Horseradish Sauce Potatoes Italian Style — Succotash Pear Salad Peach Cottage Pudding with Cream Coffee CANTALOUPE A LA MODE Wash small ripe cantaloupe (Rockyfords) with a brush, and chill thoroughly. Cut in halves lengthwise and fill with Pineapple or Raspberry Ice. Arrange on a bed of cracked ice; serve one-half melon to each guest. RASPBERRY ICE