Fifty-two Sunday dinners

iZTsL^ay 52 Sunday Dinners 15 CONSOMME DUCHESS Consomme served with a meringue, prepared as follows: Beat the whites of eggs very stiff and drop by heaping tablespoonsful into milk heated to the scalding point in a shallow vessel (a dripping pan is the best), using care that milk does not scorch. Turn each spoonful, allowing it to cook, until it sets. Place one of these individual meringues on the top of each service of consomme, and sprinkle with finely chopped parsley. Serve with Imperial Sticks. IMPERIAL STICKS Cut stale bread in one-third inch slices, remove the crusts. Spread thinly with butter. Cut slices in one-third inch strips, put on a tin sheet and bake until a delicate brown in a hot oven. Pile "log cabin" fashion on a plate covered with a doily, or serve two sticks on plate by the side of cup in which soup is served. CRAB MEAT IN TIMBALE CASES 8 Timbale cases. 1 tablespoon onion finely chopped. 2 cups crab meat. Salt, pepper, paprika. 3 tablespoons butter. Few grains each cayenne, mustard 3 tablespoons flour. and nutmeg. Yolks 2 eggs. 2 cups hot thin cream. Process: Melt butter in a sauce pan, add onion and cook 2 minutes without browning, stirring constantly. Add flour and stir until well blended. Add hot cream gradually, continue stirring, add seasoning to taste. Remove from range and add egg yolks slightly beaten. Reheat crab meat in sauce (over hot water). Serve in Swedish Timbales. SWEDISH TIMBALES 1 cup flour. 1 egg, }/2 teaspoon salt. % cup milk. 1 teaspoon sugar. 1 tablespoon olive oil. Process: Mix and sift flour, salt and sugar, add milk slowly, stirring constantly, add well beaten egg and olive oil. Mixture should be very smooth, strain and let stand over night. Heat a 16 S2 Sunday Dinners iZTund., timbale iron in hot Cottolene, drain and dip iron into batter, (having batter in a small pitcher), place in hot Cottolene and fry until crisp and delicately browned. Remove from iron and invert on brown paper. These dainty cases are for all kinds of creamed mixtures. They are used instead of patty shells or croustades. EOAST GOOSE PREPARING THE GOOSE FOR THE OVEN Singe, and remove all pin feathers. Before drawing the bird give it a thorough scrubbing with a brush, in a warm Fairy soap solution. This is very necessary for it cleans off all dirt that becomes mixed with the oily secretions, and opens and cleanses the pores that the oil may be more readily extracted. Draw and remove everything that can be taken out, then rinse thoroughly and wipe inside and out, with a clean crash towel; sprinkle the inside lightly with salt, pepper, and powdered sage. (The latter may be omitted.) Stuff with the following mixture and truss as turkey. POTATO AND NUT STUFFING (For Roast Goose or Duck) 4 cups hot mashed potatoes. }/2 teaspoon paprika. 23^ tablespoons finely chopped IJ^ teaspoon salt. , onion or chives. J^ cup cream. 1 cup Enghsh Walnut meats 2 tablespoons butter, chopped moderately. Yolks of 2 eggs. 1 teaspoon sweet herbs if the flavor is desired. Process: Mix the ingredients in the order given and fill the body of the goose. ROASTING THE BIRD