Cut two and one-half cups cold, boiled new potatoes in one-half inch cubes. Add one and one-half cups White Sauce. Season highly with salt and white pepper✪ Creamed New Potatoes, and reheat in double boiler. Remove to hot serving dish and sprinkle with finely chopped parsley. STEAMED SUMMER SQUASH Wash and cut in quarters. Cook in boiling salted water until tender. Drain through double cheese cloth. Pass through ricer or mash with potato masher, and season with butter, salt and a little black pepper✪ Steamed Summer Squash. Reheat and serve. LETTUCE, GARDEN CRESS AND ONION SALAD Separate the crisp heart leaves of two heads of lettuce; arrange them on a shallow serving dish to represent a full-blown rose. Pick over, wash and dry a bunch of garden cress, chop finely and sprinkle over lettuce leaves. Chop one small onion very fine and mix with French dressing✪ Lettuce, Garden Cress and Onion Salad. Pour over lettuce. Serve at once. SLICED PEACHES Scald fine, ripe peaches; remove skins, cut in halves and remove stones. Slice lengthwise and arrange in serving dish in layers. Sprinkle each layer with sugar and lemon or orange juice. Chill and serve with cream✪ Sliced Peaches and sugar. S<3p^/nbe:t The kitchen is a country in which there are always discoveries to he made, — La Reyniere. L 122 5^ Sunday Dinners ""'^'^"'^ First Sunday (m Cream of Pea Soup — Crisp Saratoga Wafers Braised Shoulder Veal Stuffed — Creole Sauce Potato Balls Spinach with Cream Lettuce, Radish and Onion Salad Apple Pie Cottage Cheese Cafe Noir CREAM OF PEA SOUP 2 cups Marrowfat peas (or one can). 13^2 tablespoons butter. 2 teaspoons sugar. 2 tablespoons flour. 2 cups water. J^ cup hot cream. 13^ cups scalded milk. 1 teaspoon salt. 1 slice onion✪ Cream of Pea Soup. J^ teaspoon pepper. Process: Peas that are too hard to serve as a vegetable may be used for soup. Cover them with the cold water and cook until soft. Rub through sieve, reheat pulp and thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk slowly to pea mixture, stirring constantly. Add hot cream and seasoning. Serve with Crisp Saratoga Wafers. BRAISED SHOULDER OF VEAL Have the bones removed from five pounds of the shoulder of veal (reserve bones). Stuff with bread stuffing, truss in shape and follow directions for Braised Beef (see Page 139). Add two sprays of thyme and marjoram. Serve with CREOLE SAUCE 4 tablespoons Cottolene. 1 can small button mush- 4 tablespoons flour. rooms. 34 cup green pepper cut in IJ^ cups thick, well-seasoned shreds. tomato pulp. 1 small clove garlic. 1}4 cups Brown Stock. 1 truffle cut in thin shreds. Salt, pepper and cayenne✪ Braised Shoulder of Veal. f'f'sX 52 Sunday Dinners m Process: Cook pepper, onion and butter together five minutes without browning; add flour and cook two minutes, stirring con- stantly. Add truffle, tomato pulp and gradually Brown Stock; con- tinue stirring until ingredients are well blended. Heat mushrooms in their own liquor, drain, and add mushrooms to sauce. Stick a tooth-pick through the clove of garlic, drop it into sauce and let it simmer fifteen minutes. Remove garlic before serving. POTATO BALLS

AI-modernized reading of the original text

Cut two and one-half cups cold, boiled new potatoes in one-half inch cubes. Add one and one-half cups White Sauce. Season highly with salt and white pepper, and reheat in double boiler. Remove to hot serving dish and sprinkle with finely chopped parsley. STEAMED SUMMER SQUASH Wash and cut in quarters. Cook in boiling salted water until tender. Drain through double cheese cloth. Pass through ricer or mash with potato masher, and season with butter, salt and a little black pepper. Reheat and serve. LETTUCE, GARDEN CRESS AND ONION SALAD Separate the crisp heart leaves of two heads of lettuce; arrange them on a shallow serving dish to represent a full-blown rose. Pick over, wash and dry a bunch of garden cress, chop finely and sprinkle over lettuce leaves. Chop one small onion very fine and mix with French dressing. Pour over lettuce. Serve at once. SLICED PEACHES Scald fine, ripe peaches; remove skins, cut in halves and remove stones. Slice lengthwise and arrange in serving dish in layers. Sprinkle each layer with sugar and lemon or orange juice. Chill and serve with cream and sugar. S<3p^/nbe:t The kitchen is a country in which there are always discoveries to be made, — La Reyniere. 122 5^ Sunday Dinners ""'^'^"'^ First Sunday (m Cream of Pea Soup — Crisp Saratoga Wafers Braised Shoulder Veal Stuffed — Creole Sauce Potato Balls Spinach with Cream Lettuce, Radish and Onion Salad Apple Pie Cottage Cheese Cafe Noir CREAM OF PEA SOUP 2 cups Marrowfat peas (or one can). 13^2 tablespoons butter. 2 teaspoons sugar. 2 tablespoons flour. 2 cups water. J^ cup hot cream. 13^ cups scalded milk. 1 teaspoon salt. 1 slice onion. J^ teaspoon pepper. Process: Peas that are too hard to serve as a vegetable may be used for soup. Cover them with the cold water and cook until soft. Rub through sieve, reheat pulp and thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk slowly to pea mixture, stirring constantly. Add hot cream and seasoning. Serve with Crisp Saratoga Wafers. BRAISED SHOULDER OF VEAL Have the bones removed from five pounds of the shoulder of veal (reserve bones). Stuff with bread stuffing, truss in shape and follow directions for Braised Beef (see Page 139). Add two sprays of thyme and marjoram. Serve with CREOLE SAUCE 4 tablespoons Cottolene. 1 can small button mush- 4 tablespoons flour. rooms. 34 cup green pepper cut in IJ^ cups thick, well-seasoned shreds. tomato pulp. 1 small clove garlic. 1}4 cups Brown Stock. 1 truffle cut in thin shreds. Salt, pepper and cayenne. f'f'sX 52 Sunday Dinners m Process: Cook pepper, onion and butter together five minutes without browning; add flour and cook two minutes, stirring constantly. Add truffle, tomato pulp and gradually Brown Stock; continue stirring until ingredients are well blended. Heat mushrooms in their own liquor, drain, and add mushrooms to sauce. Stick a tooth-pick through the clove of garlic, drop it into sauce and let it simmer fifteen minutes. Remove garlic before serving. POTATO BALLS

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Tomato CanapeCreamed New PotatoesSteamed Summer SquashLettuce, Garden Cress and Onion SaladSliced PeachesCream of Pea SoupPotato BallsSpinach with CreamLettuce, Radish and Onion SaladApple PieBraised Shoulder of Veal

Fifty-two Sunday dinners