Fifty-two Sunday dinners

Prepare a syrup by boiling two cups sugar and one and threefourths cups water ten minutes. Wash, wipe, core and pare the desired number of apples (about eight for this quantity of syrup). Drop apples into syrup when pared, to prevent discoloration. Cook until tender, skimming syrup when necessary. Use a deep sauce-pan for this purpose, as apples cook better when covered with syrup. Better cook four apples at a time. Drain from syrup and fill t'he cavities with quince jelly and stick apples thickly with blanched and shredded almonds slightly toasted. Cut the almonds lengthwise in three pieces, then divide, making six "thorns.'* It is best to toast them in the oven until they are a golden brown. HAWAIIAN SALAD Arrange slices of canned Hawaiian pineapple, drained from the liquor in the can, in nests of crisp lettuce heart leaves. Pile on these Malaga grapes peeled, cut in halves lengthwise and seeds removed, mixed with an equal quantity of English walnut meats broken in pieces. Sprinkle thickly with candied cherries, cut in fine shreds or chopped. Moisten with French Dressing No. 2. 172 52 Sunday Dinners Fourth Sunday FRENCH DRESSING NO 2 }/i teaspoon salt. 2 tablespoons lemon juice or J^ teaspoon paprika. 1 tablespoon Tarragon vinegar Few grains cayenne. and 6 tablespoons olive oil. 1 of lemon juice. Process: Put dry ingredients in bowl, add oil, mix well, then add lemon juice slowly while stirring constantly. Chill thoroughly and use on Fruit Salad. PLUM PUDDING J^ lb. stale bread crumbs. % cup figs chopped fine. 1 cup scalded milk. 3^ cup citron cut in thin shreds ^ cup soft brown sugar. % cup Cottolene. 5 eggs. M cup brandy. 1 cup raisins seeded and Y2 grated nutmeg, shredded. 1 teaspoon cinnamon. ^/i cup English currants. }/2 teaspoon mace. J^ cup English walnut meats Yi teaspoon cloves. chopped. V/2 teaspoons salt. Process: Add crumbs to milk and let soak one or more hours. Add sugar, yolks of eggs beaten very light, fruits mixed with nut meats and citron. Cream Cottolene and add to first mixture, then brandy and spices sifted together. Fold in whites of eggs beaten stiff; mix thoroughly and turn into a well-greased tube mold and steam five to six hours. Remove from mold to hot serving platter. Garnish with sprays of holly, pour around brandy, light with a taper and send to table en flambeau (in a flame). Serve with Brandy Sauce. BRANDY SAUCE Y2 cup butter. % cup heavy cream whipped stiff. 1 cup confectioners' sugar. 2 tablespoons brandy. Whites 2 eggs beaten stiff. 1 tablespoon Jamaica rum. y^ teaspoon salt. Grating nutmeg. Process: Cream butter, add sugar gradually, stirring constantly. Place over hot water, add eggs and beat with a Gem whip until evenly blended, cool slightly and add brandy, rum and salt. Fold in cream and sprinkle with nutmeg. nmsunday $2 Suuday Dinners 173 (YUenu Consomme with Barley Roast Loin oy Pork — Brown Gravy Apple Rings Baked Sweet Potatoes Spiced Peaches Apple and Date Salad Cranberry Tarts — Cheese Coffee CONSOMME WITH BARLEY % quarts consomme. % quarts boiling water. 2 tablespoons pearl barley. Salt. Chives or Parsley. Process: Soak barley in cold water over night; drain and cook in boiling salted water until soft. Drain and reheat in consomme. Sprinkle in one-half tablespoon finely chopped chives or parsley. Serve with crisp crackers.