Fifty-Two Sunday Dinners Part 50

(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 b.u.t.ter in an iron frying pan, and brown tenderloin richly on both sides in the hot fat. Remove to well-greased 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 one-half 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 b.u.t.ter on top of each, sprinkle with cinnamon, sprinkle round one-half 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. b.u.t.ter a quart baking dish, lay in a layer of potatoes, sprinkle with salt, pepper, and dot over with bits of b.u.t.ter, dredge with flour and sprinkle lightly with chives. Repeat until potatoes are used and two tablespoons each of b.u.t.ter, flour and chives. Pour over one and one-half cups milk. Cover and bake one hour in the oven. Remove cover and brown top. Serve in baking dish.

BERMUDA SALAD

Slice thinly three or four Bermuda onions. Sprinkle with one tablespoon sugar, one teaspoon salt and cover with ice water. Let stand three hours. Drain and serve with French Dressing.

APRICOT DUMPLINGS

2 cups flour.

1/2 teaspoon salt.

4 teaspoons baking powder.

1 tablespoon Cottolene.

1 cup thick cream.

Apricots.

PROCESS: Mix and sift flour, salt and baking powder, rub in Cottolene with tips of fingers, add cream, cutting it into flour mixture with a knife. Mix well. Turn on a floured board, knead slightly and roll out to one-half inch thickness. Shape with a large biscuit-cutter and place two halves of peeled apricots (drained from the syrup in the can) on each circle. Enclose them, pressing edges of dough together. Place them in a well-b.u.t.tered granite dripping pan, one and one-half inches apart; sprinkle round them one cup granulated sugar, pour around two and one-half cups cold water. Bake in a hot oven twenty minutes, basting three times during cooking. Serve with

HARD SAUCE

1/2 cup b.u.t.ter.

Sherry wine, brandy or vanilla.

1 cup powdered sugar.

Nutmeg.

PROCESS: Cream b.u.t.ter, add sugar slowly, stirring constantly (this gives sauce a fine, smooth grain). Flavor as desired and pa.s.s through pastry bag and rose tube onto serving dish. Sprinkle with nutmeg.

[Sidenote: _December_

_Second Sunday_]

Menu

OYSTER SOUP

BOILED LEG OF MUTTON--CAPER SAUCE

SAVORY RICE--STEAMED SQUASH

STUFFED EGG PLANT

LIMA BEAN SALAD

GRAHAM BREAD SANDWICHES

FIG PUDDING

CAFe NOIR

OYSTER SOUP

1 quart select oysters.

4 cups scalded milk.

1 stalk celery broken in pieces.

1/4 cup b.u.t.ter.

3/4 teaspoon salt.

1/8 teaspoon pepper.

PROCESS: Place oysters in a colander; pour over one cup cold water. Take up each oyster with the fingers to remove bits of sh.e.l.ls, reserve the liquor. Heat to boiling point and strain through double cheese cloth, set aside. Scald milk with celery, remove celery and add strained oyster liquor to milk. Plump oysters in their own liquor, take up with a perforated skimmer and lay over b.u.t.ter and seasonings, place in a hot soup tureen. Strain liquor into milk mixture and pour the latter over oysters. Serve at once with crisp, hot oyster crackers.

BOILED LEG OF MUTTON

Wipe meat; pound gently all over with a cleaver. Place in a kettle and cover with cold water, add one small carrot sliced, one turnip sliced, four slices onion, two sprays parsley, a bit of bay leaf and one-half teaspoon peppercorns. Cover and bring quickly to boiling point; boil five minutes. Skim. Reduce heat and simmer until meat is tender (from two to three hours). Add one tablespoon salt the last hour of cooking.

Serve with

CAPER SAUCE

3 tablespoons b.u.t.ter.

3 tablespoons flour.

1-1/2 cups strained mutton broth (or hot water).

1/2 teaspoon salt.

1/8 teaspoon pepper.

1/2 cup capers

PROCESS: Melt b.u.t.ter in a sauce-pan, add flour mixed with seasonings.