Fifty-two Sunday dinners

pan, brush between loaves with melted Cottolere. (There will be six loaves.) Cover and set to rise; when light, bake one hour in a ** bread oven." CHIVE BUTTER Cream one-fourth cup butter; add two tablespoons very finely chopped chives. Season with a few grains salt and cayenne. FIG PUDDING y^ cup milk. 1 cup soft brown sugar. 1 teaspoon salt. Grated rind of half an orange. 1 cup chopped washed figs. J^ cup Cottolene. 3 eggs well beaten. %}/2 cups soft bread crumbs. Process: Cover bread crumbs with milk. Mix Cottolene with figs. To the milk mixture add eggs, sugar, salt and orange rind; combine mixtures. Beat thoroughly and turn into a well-greased tube mold; cover and steam three hours. Serve with Brandy or Vanilla Sauce. 166 > 52 Sunday Dinners "rZtsunUy (Wlenu Cream of Carrot Soup Pot Roast of Beef — Mushroom Sauce Browned Potatoes Parsley Onions Parsnip Fritters Cream Cold Slaw Steamed Snow Balls — Sauce Souffle Coffee — Tea CRFAM OF CARROT SOUP 2 cups chopped carrots. 2 cups scalded milk. 1 small onion sliced. 3^ cup hot cream. 2 sprays parsley. 34 cup butter. 34 cup washed rice. 2 tablespoons flour. 2 cups water. Salt, pepper. Process: Cook carrots in water until tender. Rub through sieve, reserving the liquor. Cook rice in milk in double boiler until soft. Saute onion a delicate brown in butter, add flour and stir to a paste. Add carrot m" dure to milk and pour slowly over flour paste, stirriag constantly; heat to boiling point and add cream. Strain into hot soup tureer^ and sprinkle with finely chopped parsley. POT ROAST Wipe five pounds beef cut from top of round; put bits of fat in an iron frying pan, shake over fire until tried out (there should be about one-fourth cup fat). Rub meat over with salt, dredge with flour and sear quickly over in hot fat turned into the pot in which meat is to roast. Add one cup boiling water, cover closely and cook slowly until meat is tender (about four or five hours), turn occasionally, add only sufficient water to prevent meat burning. The last hour of December ^^ Sunduy Difimrs 167 Third Sunday cooking sprinkle well with salt and pepper. Serve with brown gravy made from liquor in pot. MUSHROOM SAUCE 4 tablespoons butter. 1 egg yolk slightly beaten. 5^2 tablespoons flour. 2 teaspoons butter. 2 cups brown stock. J/^ tablespoon Worcestershire Sauce. }/2 can small mushrooms. 3^ teaspoon Kitchen Bouquet. Salt, pepper. Process: Brown butter richly (without burning) in a sauce-pan; add flour and continue browning, stirring constantly. Pour on stock slowly, continue stirring until sauce is smooth. Drain mushrooms from the liquor and saute them delicately in butter. Remove from range, add egg yolk and Worcestershire Sauce; add Brown Sauce slowly, stirring constantly. Reheat over hot water and season with salt, pepper and Kitchen Bouquet. BROWNED POTATOES Pare the desired number of medium-sized potatoes; parboil ten minutes in boiling salted water. Drain, dry and place in pan around roast beef, veal or pork, fifty minutes before meat is done. Baste with the liquor in pan and turn often to brown evenly. PARSLEY ONIONS