Fifty-two Sunday dinners

% cup milk. Process: Mix and sift flour, salt and baking powder, add Cottolene and rub it in lightly with tips of fingers. Add milk and mix to a soft dough with a knife. Toss on a floured board, pat and roll to one-half inch thickness. Shape with a small biscuit cutter, place close in buttered pan and bake 15 minutes in hot oven. NOVEMBER SALAD Arrange thin slices of crisp Spanish onion in nests of bleached chicory leaves. Pile on onion Jonathan apples pared and cut in one-half inch cubes, celery hearts cut in small pieces and fresh English walnut meats cut in quarters. There should be an equal quantity of apples and celery, and one cup of nut meats to two cups each of the others. Moisten with Mayonnaise, sprinkle each portion with finely chopped green pepper. SQUASH PIE 1 cup squash steamed and 4 tablespoons brandy or strained. Sherry. 1 cup cream or rich milk. 1 teaspoon cinnamon. 1 cup sugar. 13^ teaspoons nutmeg. 3 eggs slightly beaten. 1 teaspoon ginger. Salt. Process: Mix the ingredients in the order given, stir until ingredients are well blended. Line a deep, perforated pie pan with Rich Paste; brush over with slightly beaten white of egg. Turn in squash mixture and bake in a moderate oven. Serve cold with whipped cream sweetened and flavored with mace. ^ Merry Christmas to friends! Merry Christmas to foes! The world's bright with joy ^ so Forget all your woes. The earth's full of beauty, of Love and good cheer. Merry Christmas to all and a Happy New Year. ' ' — Anon. 'M^ .£^3 xy:r:r:s.....3iT:.. -I K i_^ 52 Sunday Dinners "ItTsZniay (menu Scotch Potato Soup Pork Tenderloin Lyonnaise Baked Apples Scalloped Potatoes Fried Egg Plant Bermuda Salad Apricot Dumplings — Hard Sauce Coffee 4 V SCOTCH POTATO SOUP (For recipe see Page 38.) PORK TENDERLOIN LYONNAISE Wipe and split two large pork tenderloins in halves lengthwise; sprinkle with salt, pepper and dredge with flour. Melt two tablespoons each of Cottolene and butter in an iron frying pan, and brown tenderloin richly on both sides in the hot fat. Remove to wellgreased dripping pan and add to fat three onions thinly sliced; cook until delicately browned, stirring often. Sprinkle over onions two tablespoons flour, stir well. Put two tablespoons vinegar into onehalf cup hot water, add slowly to onions, mix thoroughly. Lay tenderloins over onions, cover closely and cook in the oven until meat is tender. Dispose tenderloin on hot serving platter and pour over contents of frying pan. Vinegar may be omitted and more water added. BAKED APPLES Wipe and core eight tart apples; arrange them in a granite dripping pan. Fill cavities with sugar and drop one-fourth teaspoon butter on top of each, sprinkle with cinnamon, sprinkle round onehalf cup sugar and pour on one cup cold water. Bake in a slow oven until soft, basting often with syrup in pan. Dispose on serving dish and sprinkle with granulated sugar. SCALLOPED POTATOES Wash, pare and slice six medium-sized potatoes. Butter a quart baking dish, lay in a layer of potatoes, sprinkle with salt. Dec^mber ^^ S Uflduy DiflfierS 161 First Sunday