Fifty-two Sunday dinners

irrtsuniay 5^ Sunduy Dintiers 12s Qflflenu Summer Sausage with Ripe Olives and Dill Pickles Roast Fillet Beef — Mushroom Sauce Parsley Potatoes Broiled Tomatoes Banana Fritters Pepper and Onion Salad Mock Mince Pie Cheese Iced Tea Buttermilk SUMMER SAUSAGE (APPETIZER) Cut summer sausage in very thin slices. Dispose them on a narrow platter overlapping one another. Garnish with sprays of peppergrass or parsley. Arrange thinly sliced dill pickles on either side of sausage, placing a ripe olive here and there; radishes cut to resemble roses may also be used. Serve as an appetizer. ROAST FILLET OF BEEF Trim a small fillet of beef weighing about four pounds into shape. Lard the upper side and sprinkle with salt, pepper and dredge with flour. Sprinkle small cubes of fat salt pork thickly over the bottom of a dripping pan, set a wire trivet or rack on pork and lay meat on trivet. Place in a very hot oven at first, to sear over surface. Baste every five minutes for the first fifteen minutes, then several times after during the cooking. If liked rare, it should cook thirty minutes; if medium, allow thirty-five to forty minutes. Serve with Brown Mushroom Sauce (see Page 167) using fat in dripping pan. PARSLEY POTATOES Wash, pare and cut potatoes in one-half inch cubes; there should be three cups. Blanch by parboiling five minutes in boiling salted 126 5^ Sunday Dinners •'''^^"'" Second Sunday water; drain. Melt one-third cup of butter in a frying-pan, add potatoes, and cook over a slow fire until potatoes are soft and delicately browned. Melt two tablespoons Cottolene in a sauce-pan, add a few drops onion juice, one and one-half tablespoons flour, onehalf teaspoon salt, one-eighth teaspoon pepper; stir to a smooth paste and pour on slowly one cup hot milk, stirring constantly. Remove from range and add one egg yolk slightly beaten. Pour sauce over potatoes and sprinkle with finely chopped parsley. BROILED TOMATOES Select four firm, smooth, ripe tomatoes. Wipe them and cut out the hard center around the stem ends; then cut them in halves crosswise. Rub the cut sides lightly with a clove of garlic and dip cut side in soft butter. Sprinkle with salt, pepper and buttered crumbs, pressing the crumbs into tomato with a broad knife. Arrange them in a well-greased wire broiler and broil with skin side down over glowing coals or under a gas flame until soft, using care that they do not scorch. Remove to hot serving platter, drop a bit of butter on each and serve immediately. Onion juice may be used in place of garlic. BANANA FRITTERS 3 bananas. 1 tablespoon sugar. 1 cup bread flour. 34 cup cream or milk. 2 teaspoons baking powder. 1 egg beaten very lightly. 34 teaspoon salt. 3^ tablespoon lemon juice. 3^ tablespoon Sherry wine. Process: Sift dry ingredients together twice. To beaten egg add cream and combine mixtures. Force bananas through a sieve and mix pulp with lemon juice and sherry wine; add to batter, beat thoroughly, and drop by tablespoonfuls into deep, hot Cottolene. Drain, sprinkle with powdered sugar and serve with ORANGE SAUCE Makq a syrup by boiling one cup sugar with one-fourth cup water and two shavings of orange rind, four minutes. Remove from range, lift out orange peel, add one-half tablespoon butter and one tablespoon each of orange and lemon juice and Sherry wine. l:Zfsun,ay 5^ Sufiduy Difiners m