Fifty-two Sunday dinners

Process : Add cold water to rice and cook in double boiler thirty minutes. Drain, return to double boiler, add milk and cook until rice is tender, then rub through puree strainer. Beat egg yolks very light, add sugar and salt, then pour slowly on hot rice. Cook until mixture thickens, cool and half freeze. Then fold in the cream, whipped until stiff. Fill a round mould, pack in salt and ice, let stand two or three hours. Drain slices of canned pineapple; add one-half cup sugar to liquor and two shavings orange peel. Place on range and reduce slowly to a thick syrup. Cut slices of pineapples in half crosswise, lay them in syrup for two hours. Unmould pudding and garnish with the pineapple, placing cut side down. Third Sunday EDITOR'S NOTE: This menu would also prove very acceptable for a Thanksgiving Day Dinner. (Wlentt Oyster Soup Crisp Oyster Crackers Celery Pepper Mangoes Roast Turkey Bread Stuffing Giblet Sauce Cranberry Jelly Mashed Potatoes — Baked Hubbard Squash Sweet Corn, New England Style Creamed Onions Spiced Pears Hot Slaw Thanksgiving Pudding Drawn Butter Sauce Pumpkin Pie Apple Pie Fruits — Nuts — Raisins — Stuffed Dates Water Biscuit — Cheese Cafe Noir OYSTER SOUP (For recipe see Page 162.) ROAST TURKEY Select a plump, ten-pound young turkey; dress, clean, stuff and truss in shape; place it on thin slices of fat pork laid in the bottom of dripping pan; rub the entire surface with salt, sprinkle with pepper and dredge with flour. Place in a hot oven and brown delicately. Turn and brown back of turkey; then turn breast side up; continue browning and basting every ten minutes until bird is evenly and richly browned. Add two cups water to fat in pan; continue basting every fifteen minutes until bird is tender, which may be determined by piercing leg with small wooden skewer. It will require from three to three and one-half hours, depending upon the age of the bird. If the turkey is browning too rapidly, cover with a piece of heavy paper 154 5^ Sunday Dinners '^"^"'^'' Third Sunday well-buttered, placed over turkey buttered side down. Remove the skewer and strings before placing it on serving platter. GIBLET SAUCE Drain the liquid from the pan in which the turkey was roasted. Take six tablespoons of the fat, strain the latter through a fine sieve. Return the strained fat to the dripping pan and place on the range. Add seven tablespoons of flour, stir to a smooth paste and brown richly, being careful not to burn the mixture. Then pour on slowly while stirring constantly, three cups of stock (in which the neck, pinions and giblets were cooked). Bring it to the boiling point, and season to taste. Chop the giblets very fine, first removing the tough parts of the gizzard; then reheat them in sauce, and serve. GRANDMA'S BREAD STUFFING