Fifty-two Sunday dinners

Select the desired number of silver skin onions, medium size. Peel and cover with boiling water, bring to boiling point, boil five minutes. Drain and cover again with boiling salted water. Cook until tender, drain and remove to serving dish. Melt one-third cup butter (for one dozen onions) in same sauce-pan, add one teaspoon finely chopped parsley. Pour butter over onions and sprinkle with black pepper. PARSNIP FRITTERS Wash and scrub parsnips. Cover with boiling water and cook until tender. Drain, plunge in cold water and rub off skins with the hands. Mash and rub them through a coarse sieve. Season with salt and pepper, moisten with a little cream and butter. Flour the 1168 52 Sunday Dinners Third Sunday hands and shape mixture in small, flat, oval cakes. Dredge them with flour and saute a golden brown in melted butter, turning them as griddle cakes. Serve very hot. CREAM COLD SLAW Cut a firm, crisp, small head of cabbage in quarters. Cut out the stalk and shave in very thin slices crosswise. Cover with ice water and when crisp drain dry. Mix with the following Cream Dressing. Pile pyramid-like in a glass serving dish, and serve very cold. If cabbage is large, use half a head. CREAM DRESSING One cup thick sour cream (not old sour cream). Chill and stir in one teaspoon salt, a few grains cayenne, three tablespoons fine sugar and three tablespoons vinegar, diluted with one tablespoon cold water. Beat well and pour over cabbage, toss lightly with a fork and sprinkle with one teaspoon finely chopped parsley. STEAMED SNOW BALLS 14 cup Cottolene. 3 teaspoons baking powder. 1 cup fine sugar. Whites 4 eggs beaten until stiff. }/2 cup milk. 3^ teaspoon salt. ^}/2 cups pastry flour. J^ teaspoon orange extract. Process: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add extract. Cut and fold in whites of eggs. Fill buttered pop-over cups two-thirds full, place in steamer, cover steamer with a folded crash tea towel, cover closely and steam forty-five minutes. Serve with orange sauce or in nests of Whipped Cream, sweetened and flavored with Vanilla. Fourth Sunday 52 Sunday Dinners 169 EDITORS NOTE: Thi% mil also he found a very acceptable menu for a Christmas Dinner. Qfrienu Oyster Cocktails Cream of Almond Soup en Tasse — Bread Sticks Celery Ripe Olives Brace of Ducks — Stuffing Olive Sauce Glazed Sweet Potatoes — "Thorn" Apples Hawaiian Salad Plum Pudding — Brandy Sauce Chocolate Cake Bon Bons — Nuts and Raisins — Fruits Cafe Noir — Water Biscuit — Cheese 4 ^ OYSTER COCKTAILS 1 tablespoon fresh grated horse- 1 tablespoon Worcestershire radish. Sauce. 1 tablespoon vinegar. 3 tablespoons tomato catsup. 2 tablespoons lemon juice. 1 teaspoon salt. Few drops Tobasco Sauce. Process: Mix ingredients in the order given. Chill thoroughly and pour over oyster cocktails. Place six small oysters in each cocktail glass, add sauce and serve very cold. This sauce is sufficient for six cocktails. Oyster Cocktails may be served very attractively in tomato cups. CREAM OF ALMOND SOUP 2 quarts chicken or white stock. 2 tablespoons cornstarch. 13^ tablespoons butter. 1 cup hot cream. ^ cup blanched almonds. Salt, pepper.