Fifty-two Sunday dinners

rant jelly previously whipped. When jelly is well blended with sauce, strain and serve piping hot. MASHED SWEET POTATOES Wash, pare thinly sweet potatoes, cover with boiling salted water and cook until soft. Press them through potato ricer. There should be two cups. Add four tablespoons butter, salt if necessary, and two tablespoons hot cream or milk. Beat with a slotted spoon until very light. Press again through potato ricer into hot dish. CREAMED CELERY Wash, scrape and cut celery in one-half inch pieces; there should be two cups. Cover with boiling salted water and cook until tender. Drain and reheat in one and one-fourth cups of CREAM SAUCE 2 tablespoons Cottolene. J^ teaspoon pepper. 23^ tablespoons flour. IJ^ cups hot milk or 3^ teaspoon salt. thin cream. Process : Melt Cottolene in a sauce pan, add flour, salt and pepper, stir to a smooth paste and pour on slowly hot milk or cream, stirring constantly. Beat with a wire whip until smooth and glossy. PEPPER AND FRUIT SALAD Select the desired number of uniform-sized peppers, having half red and half green. Cut a slice from the stem ends, remove the seeds and veins; arrange them on beds of water cress, pepper grass, chicory or lettuce. Fill peppers with the pulp of grapefruit cut in large cubes, Malaga grapes skinned, seeded and cut in halves lengthwise, and butter nut meats broken in pieces, allowing twice the quantity of grapefruit as grapes and one cup of nut meats. Moisten with Mayonnaise Dressing. Fill peppers. Place a rosette of Mayonnaise on top of each pepper, using pastry bag and rose tube. Sprinkle the green peppers with finely chopped green peppers, and the red peppers with chopped red peppers. Garnish top of each with the half of a butternut meat. 152 52 Sunday Dinners NUT BREAD SANDWICHES 1 cup scalded milk. 1 yeast cake dissolved in 1 tablespoon Cottolene. 3^ cup lukewarm water. 13^ teaspoons salt. 1 cup white flour. 2 tablespoons sugar or molasses. Entire wheat flour. 1 cup pecan meats broken in pieces. Process: Put Cottolene, salt and sugar (or molasses) in a large mixing bowl and pour on scalded milk; when lukewarm add dissolved yeast cake, white flour, two cups entire wheat flour and nut meats. Mix well and turn on a well-floured board. Add more flour and knead until dough is smooth and elastic. Return to bowl, cover with a cloth; set to rise in a warm place. When more than double its bulk, turn on slightly floured board, knead and shape in a loaf. Place in a well-greased, brick-shaped pan (pan should be half full). Cover, let rise again to top of pan and bake in a moderate oven fifty minutes to one hour. When twenty-four hours old, cut in thin slices, remove crusts, spread one-half the slices generously with cream cheese, cover with remaining slices and cut in triangles. FROZEN RICE PUDDING WITH COMPOTE OF PINEAPPLE 3^ cup rice well washed. Yolks 3 eggs. 1 cup cold water. % cup sugar. \}/2 cups milk. 2 cups whipping cream. ]/i teaspoon salt.