Fifty-two Sunday dinners

1 slice onion. }/2 cup hot cream. 34 cup flour. 3^ teaspoon salt. 3^ teaspoon pepper. Process: Cook butter in a sauce-pan with onion until onion is delicately browned. Remove onion, add flour mixed with seasonings; stir to a smooth paste and brown lightly. Add hot stock gradually, stirring constantly. Add hot cream and beat until smooth and glossy. The color of this sauce is that of Cafe au Lait. 132 52 Sunday Dinners f^^l Fourth Sunday CORN FRITTERS 2 cups grated corn. 3^ cup melted butter. 34 cup milk. 1 teaspoon salt. 13^ cup flour. 3/4 teaspoon pepper. 2 teaspoons sugar. 3 eggs well beaten. Process: Mix corn, milk, flour, sugar and salt, add eggs. Drop by tablespoonfuls on a hot well-greased griddle and cook as griddle cakes until browned on one side; then turn and brown the other side. CAULIFLOWER SAIAD Marinate a prepared cauliflower (see recipe on Page 95) with French Dressing, to which add one tablespoon finely chopped chives. Dispose in a nest of peppergrass, water cress, endive or lettuce heart leaves. Sprinkle with grated Edam cheese. PEACH CAKE WITH SWEETENED CREAM 2 cups flour. % cup rich milk. 4 teaspoons baking powder. 5 peaches. ]/2 teaspoon salt. Sultana raisins. 3 tablespoons Cottolene. Mace and sugar. Process: Mix and sift the first three ingredients. Rub in Cottolene with tips of fingers, add milk, mixing it in with a knife. This dough must be soft enough to spread in a shallow, well-buttered pan to the depth of one inch. (Add more milk if necessary.) Pare ripe, juicy peaches; cut in halves lengthwise, remove stones and press halves into dough (cut side up) in parallel rows, leaving a little space between rows. Brush peaches over with melted butter, sprinkle with raisins, granulated sugar and lightly with mace. Serve hot with Hard Sauce, or with cream sweetened and flavored with nutmeg. /'"^'^"^ Ov^O^?^0^^ Oh! You who have been a-fishing will endorse me when I say^ That it always is the biggest fish you catch that gets away. — Eugene Field, -\ 134 5^ Sunday Dinners ""''"^''^ First Sunday (menu Shrimp Cocktails Potato Soup — Croutons Boiled Cod — Egg Sauce Boiled Potatoes — Scalloped Tomatoes Pickled Beets Steamed Peach Pudding — Vanilla Sauce After— Dinner Coffee SHRIMP COCKTAILS Allow one-fourth cup shrimps broken in pieces for each Cocktail. Season with two tablespoons each tomato catsup, Sherry wine, one tablespoon lemon juice, a few drops Tobasco Sauce, one-fourth teaspoon finely chopped chives and salt to taste. Serve thoroughly chilled in Cocktail glasses. POTATO roup 4 cups potatoes. 34 cup butter. 1 large purple-top turrip. J^ cup flour. 3 cups boiling water. 2 teaspoons salt. S}/2 cups scalded milk. 3^ teaspoon pepper. 1 onion sliced. 3^ cup hot cream. Parsley. Process: Wash, pare and cut potatoes in one-fourth inch slices. Wash, pare and cut turnip the same. Cover with boiling water and cook ten minutes; drain, add onion and three cups boiling water. Cook until vegetables are tender; drain and reserve water. Rub vegetables through strainer, add water, add milk. Reheat and bind with butter and flour cooked together. Add hot cream and seasonings. Turn into hot tureen and sprinkle with finely chopped parsley. mrTsunday 5^ S ufiday Dififiers 135 BOILED FRESH COD