Process: Mix and sift flour, baking powder and salt; rub in
Cottolene with tips of fingers, add milk gradually, mixing ingredients
with a knife. Turn on a slightly floured board, knead slightly, jmt
and roll to fit top of pudding dish. Butter bottom and sides of
dish, put in peaches and sugar in layers. Cover with dough; press
edges over edge of dish and steam one hour. Serve in dish in which
it was steamed. Serve with
FOAMY SAUCE
}/2 cup butter. 2 tablespoons sherry wine.
1 cup powdered sugar. Whites 2 eggs^
Yolk 1 egg. Nutmeg.
Process: Cream butter; add sugar gradually, stirring constantly,
yolk of egg and sherry; continue stirring. Cook over hot water
until mixture thinly coats wooden spoon. Remove from range and
pour over stiffly beaten whites of eggs. Turn in serving pitcher and
sprinkle with nutmeg.
142 52 Sunday Dinners °^Hs.niay
(menu
Walnut and Olive Canape
Clam and Tomato Consomme
Browned Crackers
Sweet Gherkins Piccalilli
Veal Pot Pie with Baked Dumplings
Buttered Beets Baked Squash
Stuffed Tomato Salad
Mock Cherry Pie Cheese
Coffee Cider
NUT AND OLIVE CANAPS
Cut stale white bread in crescents. Fry a delicate brown in
deep hot Cottolene. Drain on brown paper. Mix equal parts of
finely chopped olives and English walnuts, season with a few grains
cayenne and moisten with Mayonnaise or Boiled Salad Dressing to
the consistency to spread. Spread fried bread with mixture and
garnish with very thin strips of pimentos✪ Nut and Olive Canapes ; set pimolas in center of
each canape.
CLAM AND TOMATO CONSOMMS
To four cups of Consomme add two cups each clam water and
tomato pulp. Clear, and add soft part of clams. Heat to boiling
point and serve in Bouillon cups.
TO PREPARE CLAMS
Wash and scrub (in several waters) with a stiff vegetable brush
two quarts of clams. Place in an agate stew pan, add one-half
cup cold water, cover and let simmer until shells open. Remove
clams from shells and strain liquor through a napkin. Use only the
soft parts of clams.
October
Fourth Sunday
52 Sunday Dinners 143
BROWNED CRACKERS
Spread one dozen Sal tines with butter; sprinkle with a few
grains cayenne. Brown delicately in a hot oven; serve at once.
PICCALILLI
3 quarts green tomatoes. 1 cup salt.
2 heads celery. V/i quarts cider vinegar.
4 mild red peppers. 2 pounds brown sugar.
2 mild green peppers. 34 cup white mustard seed.
2 large white onions. 1 teaspoon mustard.
2 large ripe cucumbers. IJ^^ teaspoons black pepper.
Process: Chop the vegetables, sprinkle with salt and let stand
over night. In the morning drain and press in a coarse crash towel
to remove all the acrid juice possible. Add vinegar, sugar and spices
and simmer until vegetables are tender and clear. Sterilize fruit
jars and fill to overflowing. Seal and store.
VEAL POT PIE WITH BAKED DUMPLINGS
Page 63 · 10 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Process: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add milk gradually, mixing ingredients with a knife. Turn on a slightly floured board, knead slightly, jmt and roll to fit top of pudding dish. Butter bottom and sides of dish, put in peaches and sugar in layers. Cover with dough; press edges over edge of dish and steam one hour. Serve in dish in which it was steamed. Serve with
FOAMY SAUCE
}/2 cup butter. 2 tablespoons sherry wine.
1 cup powdered sugar. Whites 2 eggs^
Yolk 1 egg. Nutmeg.
Process: Cream butter; add sugar gradually, stirring constantly, yolk of egg and sherry; continue stirring. Cook over hot water until mixture thinly coats wooden spoon. Remove from range and pour over stiffly beaten whites of eggs. Turn in serving pitcher and sprinkle with nutmeg.
142 52 Sunday Dinners °^Hs.niay
(menu
Walnut and Olive Canape
Clam and Tomato Consomme
Browned Crackers
Sweet Gherkins Piccalilli
Veal Pot Pie with Baked Dumplings
Buttered Beets Baked Squash
Stuffed Tomato Salad
Mock Cherry Pie Cheese
Coffee Cider
NUT AND OLIVE CANAPS
Cut stale white bread in crescents. Fry a delicate brown in deep hot Cottolene. Drain on brown paper. Mix equal parts of finely chopped olives and English walnuts, season with a few grains cayenne and moisten with Mayonnaise or Boiled Salad Dressing to the consistency to spread. Spread fried bread with mixture and garnish with very thin strips of pimentos ; set pimentos in center of each canape.
CLAM AND TOMATO CONSOMMS
To four cups of Consomme add two cups each clam water and tomato pulp. Clear, and add soft part of clams. Heat to boiling point and serve in Bouillon cups.
TO PREPARE CLAMS
Wash and scrub (in several waters) with a stiff vegetable brush two quarts of clams. Place in an agate stew pan, add one-half cup cold water, cover and let simmer until shells open. Remove clams from shells and strain liquor through a napkin. Use only the soft parts of clams.
October Fourth Sunday
52 Sunday Dinners 143
BROWNED CRACKERS
Spread one dozen Sal tines with butter; sprinkle with a few grains cayenne. Brown delicately in a hot oven; serve at once.
PICCALILLI
3 quarts green tomatoes. 1 cup salt.
2 heads celery. V/i quarts cider vinegar.
4 mild red peppers. 2 pounds brown sugar.
2 mild green peppers. 34 cup white mustard seed.
2 large white onions. 1 teaspoon mustard.
2 large ripe cucumbers. IJ^^ teaspoons black pepper.
Process: Chop the vegetables, sprinkle with salt and let stand over night. In the morning drain and press in a coarse crash towel to remove all the acrid juice possible. Add vinegar, sugar and spices and simmer until vegetables are tender and clear. Sterilize fruit jars and fill to overflowing. Seal and store.
VEAL POT PIE WITH BAKED DUMPLINGS
Records on this page
Nut and Olive CanapesFoamy SauceClam and Tomato ConsommeBrowned CrackersPiccalilliVeal Pot Pie with Baked DumplingsButtered BeetsBaked SquashStuffed Tomato SaladMock Cherry Pie