Fifty-two Sunday dinners

Remove the crust from two small baker's loaves; slice and pick in small bits; season with one-half teaspoon pepper, two and onehalf teaspoons salt, one-half teaspoon powdered sage, and one medium-sized onion finely chopped; mix well, using two forks; melt two-thirds cup of butter in three-fourths cup boiling water; add to first mixture; toss lightly with forks; add two eggs slightly beaten, mix well, and fill well the body and breast of turkey. If bread is very stale, more moisture may be added. If a crumbly stuffing is desired, omit eggs. CRANBERRY JELLY Pick over and wash one quart cranberries. Seed two-thirds cup raisins; add to cranberries; add one cup boiling water and boil twenty minutes. Rub through a sieve, and add to pulp two cups sugar and two-thirds cups scalded seeded raisins; cook five minutes, stirring constantly. Turn into a mold previously wet with cold water. Chill and serve. SWEET CORN NEW ENGLAND STYLE Chop one can of corn or two cups of green corn fine. Add three eggs slightly beaten, one-half tablespoon sugar, one teaspoon salt, one-eighth teaspoon pepper, one tablespoon melted butter and two cups scalded milk. Turn into a buttered baking dish or into in- November Third Sunday 52 Sunday Dinners 155 dividual ramekins, and bake in a slow oven until solid or custardlike. Serve in baking dish. CREAMED ONIONS Remove the skins from one dozen medium-sized onions, under water — to prevent the odor from penetrating the fingers — or grease the fingers before beginning to peel them. Drain, place them in a sauce-pan, and cover with cold water; bring quickly to the boilingpoint and boil five minutes. Drain and cover with boiling salted water; let cook uncovered until tender (about one hour), but not broken. Prepare a thin cream sauce made as follows: CREAM SAUCE Melt three tablespoons butter in a sauce-pan; add three tablespoons flour; stir to a smooth paste. Add one and one-half cups hot thin cream or milk; season with salt and pepper. Reheat onions in sauce; turn in hot serving-dish, and sprinkle with one-half teaspoon finely chopped parsley. HOT SLAW Shave one-half head white cabbage as fine as possible, using a sharp knife. Serve with a dressing made of yolks of two eggs slightly beaten; add one-fourth cup each of hot water and hot vinegar, slowly beating constantly, four tablespoons butter, a few drops onion juice, one-half teaspoon salt, and sift in one-half teaspoon ground mustard and one-eighth teaspoon pepper. Stir this mixture over hot water until it thickens to the consistency of cream; add to cabbage; mix well; place on range, stirring constantly until mixture is heated throughout. Two tablespoons of sugar may be added. THANKSGIVING PUDDING 3^2 cup Cottolene creamed. 34 teaspoon cloves. 1 cup molasses. }/2 teaspoon allspice. 1 cup buttermilk. 3^ teaspoon nutmeg. 3 cups flour. 13^ cups seeded and shredded raisins. 1 teaspoon soda. M cup currants. 13^ teaspoons salt. 3 tablespoons flour for dredging 1 teaspoon cinnamon. fruit. 156 52 Sunday Dinners ""'"'" Third Sunday