PEPPER AND ONION SALAD Plunge a bright-red bell pepper (Ruby King) into boiling water, remove immediately and rub off the outer "shiny" skin. Cover with ice water to chill and become crisp. Cut a slice from the stem end and remove the seeds and veins, then cut in rings as thin as possible. Cut one small Spanish onion in very thin slices, separate the rings and "crisp" in ice water. Drain and toss together both onion and pepper rings. Season with salt, pepper, and pour over two tablespoons oil and one tablespoon vinegar. Crush the pepper and onion into the dressing, then pile it in nests of crisp lettuce heart leaves. MOCK MINCE PIE 2 Uneeda biscuits, rolled fine. 1 cup raisins seeded and V/2. cups sugar. shredded. 1 cup molasses. J/^ cup butter. }/i cup lemon juice. 2 eggs well beaten. 2 tablespoons brandy. Cinnamon, Cloves, and Nutmeg✪ Mock Mince Pie. Process: Mix ingredients in the order given. Add spices to taste. Line a pie pan with Plain Paste, turn in mixture, wet edges and cover with top crust made of Rich Paste; press and flute edges. Bake thirty-five minutes in a moderate oven. RICH PASTE V/2 cups flour. ^ teaspoon salt. 3^^ cup Cottolene. 3^ teaspoon baking powder. Ice water. Process: Mix salt with flour, cut in Cottolene (except one tablespoon) with a knife, moisten with cold water. Turn on a floured board, pat and roll out, spread with tablespoon of Cottolene and dredge lightly with flour, then roll sheet like a jelly roll; divide in two equal parts. Roll out a trifle larger than pie tin. 128 52 Sunday Dinners STl:. Third Sunday (VKlenu Veal, Spanish Style, (In Casserole) Stuffed Potatoes — Turnips in Cream Sauce Stewed Corn and Tomatoes Dressed Endive Peach Dumplings — Sherry Sauce Coffee Cider A ^ VEAL, SPANISH STYLE, (IN CASSEROLE) 2 pounds veal, cut from leg. 2 cups cooked and strained J/^ cup fat salt pork or bacon. tomato pulp. J^ cup fine, soft bread crumbs. 3^ green pepper finely chopped 1 teaspoon salt. ]/2 onion finely chopped. 3^ teaspoon black pepper. 1 egg slightly beaten. Few grains cayenne. Soda. 1 teaspoon chopped parsley. Worcestershire Sauce. Process: Remove all fat tissue and skin from veal; remove skin from pork. Pass both through meat grinder twice, add crumbs and seasonings, except tomato, onion and green pepper; mix thor- oughly and bind together with egg. Shape in balls the size of a small egg. Roll in flour and saute a rich brown in Cottolene made hot in an iron frying pan. Heat tomato pulp, add one-eighth teaspoon soda, one-half teaspoon salt and one-half tablespoon Worcestershire Sauce. Turn into a warm casserole, add chopped pepper and onion. Dispose balls over sauce, rinse frying pan with a little boiling water or Brown Stock and pour over balls. Cover and let simmer in a moderate oven two hours. Serve from casserole, or arrange on a hot platter and surround with a border of boiled rice sprinkled with finely chopped parsley; place a spray of parsley in each meat ball. riTsZr^ay 5^ Sunduy Dinners 129 STUFFED POTATOES ✪ Cream Gravy

AI-modernized reading of the original text

PEPPER AND ONION SALAD Plunge a bright-red bell pepper (Ruby King) into boiling water, remove immediately and rub off the outer "shiny" skin. Cover with ice water to chill and become crisp. Cut a slice from the stem end and remove the seeds and veins, then cut in rings as thin as possible. Cut one small Spanish onion in very thin slices, separate the rings and "crisp" in ice water. Drain and toss together both onion and pepper rings. Season with salt, pepper, and pour over two tablespoons oil and one tablespoon vinegar. Crush the pepper and onion into the dressing, then pile it in nests of crisp lettuce heart leaves. MOCK MINCE PIE 2 Uneeda biscuits, rolled fine. 1 cup raisins seeded and V/2. cups sugar. shredded. 1 cup molasses. J/^ cup butter. }/i cup lemon juice. 2 eggs well beaten. 2 tablespoons brandy. Cinnamon, Cloves, and Nutmeg. Process: Mix ingredients in the order given. Add spices to taste. Line a pie pan with Plain Paste, turn in mixture, wet edges and cover with top crust made of Rich Paste; press and flute edges. Bake thirty-five minutes in a moderate oven. RICH PASTE V/2 cups flour. ^ teaspoon salt. 3^^ cup Cottolene. 3^ teaspoon baking powder. Ice water. Process: Mix salt with flour, cut in Cottolene (except one tablespoon) with a knife, moisten with cold water. Turn on a floured board, pat and roll out, spread with tablespoon of Cottolene and dredge lightly with flour, then roll sheet like a jelly roll; divide in two equal parts. Roll out a trifle larger than pie tin. 128 52 Sunday Dinners STl:. Third Sunday (VKlenu Veal, Spanish Style, (In Casserole) Stuffed Potatoes — Turnips in Cream Sauce Stewed Corn and Tomatoes Dressed Endive Peach Dumplings — Sherry Sauce Coffee Cider A ^ VEAL, SPANISH STYLE, (IN CASSEROLE) 2 pounds veal, cut from leg. 2 cups cooked and strained J/^ cup fat salt pork or bacon. tomato pulp. J^ cup fine, soft bread crumbs. 3^ green pepper finely chopped 1 teaspoon salt. ]/2 onion finely chopped. 3^ teaspoon black pepper. 1 egg slightly beaten. Few grains cayenne. Soda. 1 teaspoon chopped parsley. Worcestershire Sauce. Process: Remove all fat tissue and skin from veal; remove skin from pork. Pass both through meat grinder twice, add crumbs and seasonings, except tomato, onion and green pepper; mix thoroughly and bind together with egg. Shape in balls the size of a small egg. Roll in flour and saute a rich brown in Cottolene made hot in an iron frying pan. Heat tomato pulp, add one-eighth teaspoon soda, one-half teaspoon salt and one-half tablespoon Worcestershire Sauce. Turn into a warm casserole, add chopped pepper and onion. Dispose balls over sauce, rinse frying pan with a little boiling water or Brown Stock and pour over balls. Cover and let simmer in a moderate oven two hours. Serve from casserole, or arrange on a hot platter and surround with a border of boiled rice sprinkled with finely chopped parsley; place a spray of parsley in each meat ball. riTsZr^ay 5^ Sunduy Dinners 129 STUFFED POTATOES

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Mock Mince PieCream GravyPeach DumplingsSherry Sauce

Fifty-two Sunday dinners