Fifty-two Sunday dinners

Process: Cream Cottolene. Add molasses and milk. Sift flour, soda, salt and spices together; add gradually to first mixture; beat thoroughly. Mix raisins and currants; dredge them with flour and add to batter; mix well. Turn into a well-buttered tube mold; fill two-thirds full; place on buttered cover; set on trivet; surround with boiling water and steam three hours. Serve with DRAWN BUTTER SAUCE J^ cup butter. }/^ teaspoon salt. 3 tablespoons flour. J/^ cup sugar. IJ^ cups boiling water. 34 cup brandy. 3^8 teaspoon nutmeg. Process: Divide the butter into two equal parts. Melt one part in a sauce-pan; add flour, and stir to a smooth paste; add boiling water slowly, stirring constantly; let come to boiling point. Remove to side of range, and add remaining butter in small bits; continue beating. Then add salt, sugar, brandy and nutmeg. Beat again, and serve very hot. PUMPKIN PIE IJ^ cups steamed and strained pumpkin. Grated rind 3^ lemon. 2 tablespoons flour. 3^ teaspoon ginger. 1 cup soft brown sugar. 3^ teaspoon salt. 1 tablespoon rose water. 34 teaspoon cinnamon. 1 tablespoon brandy. 2 eggs slightly beaten. Juice 1 lemon. Ij^ cups milk. Process: Mix ingredients in the order given. Turn in pie-pan lined with pastry. Bake in a hot oven for the first five minutes to set pastry; then reduce heat and bake slowly twenty-five minutes. ^m»»... 52 Sunday Dinners 1S7 (menu Cream of Onion Soup Celery Mixed Pickles Stewed Chicken — Tea Biscuit Mashed Potatoes Spiced Watermelon Rind November Salad Squash Pie — Whipped Cream Coffee Sweet Cider CREAM OF ONION SOUP 6 medium-sized onions sliced. 3 tablespoons butter. 1 quart cold water. 4 tablespoons flour. 1 green pepper chopped. 1 egg yolk. 2 cups scalded milk. Parmesan cheese. Salt and cayenne. Process: Cook onion and pepper in two tablespoons butter five minutes, without browning; add water and cook until onions are soft (about forty minutes). Rub through a sieve. Melt remaining butter, add flour and stir to a paste; add gradually scalded milk, stirring constantly. Combine mixtures, add seasonings. Heat to boiling point, remove from range, add yolk of Ggg slightly beaten. Pass Parmesan cheese and hot, crisp crackers. Two tablespoons cheese may be added to soup when adding Qgg yolk. Serve very hot. CHICKEN STEW WITH TEA BISCUIT Dress, clean and cut up a fowl. Place in stew pan, cover with boiling water. Add three slices onion, one stalk celery broken in pieces, six slices carrot, spray of parsley, one-half teaspoon peppercorns and a small bit bay leaf. Heat to boiling point, skim, cover 158 5^ Sunday Dinners '^^'^"'^'^ Fourth Sunday and simmer slowly until meat is tender; the last hour of cooking add one tablespoon salt. Remove chicken, add one cup thin cream, strain stock and thicken with flour diluted with cold milk or water. Add one-half tablespoon finely chopped parsley. Serve with Tea Biscuit. If a richer sauce is desired, butter may be added to stock. TEA BISCUIT 2 cups flour. ^ teaspoon salt. 4 tablespoons Cottolene. 4 teaspoons baking powder.