Fifty-two Sunday dinners

Drain the apricots from the liquor in the can. Reserve liquor and cut fruit in one-fourth inch cubes. To the syrup add sufficient water to make four cups; add one cup orange juice; add one and onehalf cups sugar. Cook five minutes, strain and pour over apricots; chill and freeze. Fresh apricots or peaches may be used when in season. The fresh fruit should be cooked until clear, in a syrup 118 52 Sunday Dinners fZis^nuy made of four cups of water and two cups sugar. When this mixture is frozen to a mush, two cups of Whipped Cream may be added, if one desires a richer dessert. SULTANA CAKE 3^ cup Cottolene. J^ cup milk. 1 cup sugar. 234 cups pastry flour. 2 eggs. 4 teaspoons baking powder. 1 egg yolk. 34 teaspoon salt. 1 cup Sultana raisins. J^ teaspoon mace. Process: Cream Cottolene, add sugar gradually, stirring constantly; add well-beaten eggs and yolk. Mix and sift flour (except one tablespoon), baking powder and salt and mace; add to first mixture alternately with milk. Dredge raisins with tablespoon flour, add to mixture and beat thoroughly. Turn mixture into a well-greased, brick-shaped bread pan and bake forty minutes in a moderate oven, Frost if desired. mfaLn^ay 52 Sunday Dinners 119 QfUenu Tomato Canape Cold Veal Loaf — Whipped Cream Horseradish Sauce Creamed New Potatoes Steamed Summer Squash Lettuce, Garden Cress and Onion Salad Sliced Peaches — Chocolate Layer Cake Iced Coffee Lemonade TOMATO CANAPE Fry circles of bread, cut one-third inch thick, in deep hot Cottolene. Saute sUces of tomato in hot butter. Drain both on brown paper. Cover each circle of bread with a slice of tomato, sprinkle with salt, pepper and a few grains cayenne. Garnish each with a slice of cucumber and the white of "hard boiled" eggs, cut in the shape of petals to represent field daisies. COLD VEAL LOAF Have the bone of a knuckle of veal sawed in three pieces at the market. Wash, wipe, and put in kettle with two pounds of lean veal, one onion sliced, six slices carrot, one blade celery broken in pieces, one spray parsley and one-half teaspoon peppercorns; cover with boiling water and cook slowly until meat is tender. Drain; chop meat finely and season well with salt, pepper and a few grains cayenne. Reduce liquor to one cup, strain and reserve. Garnish the bottom of a granite, brick-shaped bread pan with the white of "hard boiled" egg cut to resemble three daisies; put a dot of the yolk in center of each and arrange sprays of parsley between each daisy. Put a laj^er of meat, then a layer of thinly sliced eggs sprinkled with parsley, finely chopped. Cover with remaining meat; pour over strained liquor, press and let stand until cold and jellied. Remove to serving platter, garnish with parsley and small round radishes cut to resemble tulips. Slice thinly and serve with 120 5^ Sunday Dinners p^Ts. Fifth Sunday WHIPPED CREAM HORSERADISH SAUCE 4 tablespoons freshly grated Few grains cayenne. horseradish. 1 J^ tablespoons vinegar. Few drops onion juice. 34 cup heavy cream whipped. 34 teaspoon salt. Process: Mix the first five ingredients thoroughly, then fold in the whipped cream. Chill and serve. CREAMED NEW POTATOES