CABBAGE SALAD
APPLE CAKE WITH LEMON SAUCE
BOILED COFFEE
CHICKEN CONSOMMe WITH MACARONI RINGS AND PIMENTOS
2 quarts Chicken Consomme.
1/2 cup cooked macaroni.
1 tablespoon pimentos.
PROCESS: Cook macaroni in boiling salted water until tender. Drain and pour over one cup cold water. With a sharp knife cut in thin rings.
Drain pimentos from the liquor in can, dry on a crash towel. Cut in strips, then cut strips in small diamonds. Add both to Consomme, heat to boiling point and serve in cups.
BREAST OF LAMB STUFFED AND ROASTED
Peel off the outer skin from a breast of lamb, remove bones, stuff, (see Page 36), shape in a compact roll and sew. Spread with salt pork fat, sprinkle with salt, pepper and dredge with flour. Sear the surface over quickly in hot salt pork fat, then place in the oven. Let cook one hour and a half, basting often with fat in pan. Serve with French Fried Sweet Potatoes and Currant Jelly Sauce. Garnish meat with sprays of fresh mint.
CURRANT JELLY SAUCE
To Brown Sauce (for recipe see Page 82) add one-half cup black or red currant jelly whipped with a fork, one teaspoon lemon juice and a few gratings of onion. Heat to boiling point, boil three minutes and serve in sauce boat. Onion may be omitted.
STUFFING FOR LAMB
2 cups soft bread crumbs.
1/4 cup b.u.t.ter.
1/4 cup hot water.
1 tablespoon poultry seasoning.
1 tablespoon finely chopped onion.
1/2 tablespoon finely chopped parsley.
Salt, Pepper.
PROCESS: Melt b.u.t.ter in hot water, add to bread crumbs, toss lightly with a fork. Add remaining ingredients in the order given. If desired moister, increase the quant.i.ty of hot water.
SWEET POTATOES, SOUTHERN STYLE
Peel cold, boiled sweet potatoes and cut lengthwise in slices one-half inch thick. Arrange in layers in a well-greased quart baking dish. Cover each layer generously with brown sugar and dots of b.u.t.ter, a sprinkle of salt and pepper. Continue until dish is full. Add one cup hot water and bake in hot oven until liquor is "syrupy" and potatoes are brown on top.
b.u.t.tERED STRING BEANS
Remove the strings and cut beans diagonally in one-half inch pieces.
Wash and cook in boiling water from one to three hours, adding salt the last half hour of cooking. Drain and reheat in White Sauce or dress with melted b.u.t.ter, pepper and more salt if needed. If canned beans are used (and they would be in some localities at this season of the year) turn them from the can into sauce-pan and reheat them in their own liquor.
Drain and dress them with melted b.u.t.ter, salt, and pepper.
CABBAGE SALAD
Use only the center of a firm head of white cabbage. Shred it very fine and cover with ice water until crisp. Drain thoroughly and mix with one medium-sized, thinly sliced Spanish onion. Mix with either French or Cream Salad Dressing (for recipe see Page 105).
APPLE CAKE WITH LEMON SAUCE
2 cups flour.
1/2 teaspoon salt.
1/2 teaspoon soda.
1 teaspoon cream of tartar.
3 tablespoons Cottolene.
1 egg well beaten.
7/8 cup milk.
4 tart, fine flavored apples.
3 tablespoons granulated sugar.
1/4 teaspoon cinnamon.
PROCESS: Mix and sift the dry ingredients in the order given; rub in Cottolene with tips of fingers; add beaten egg to milk and add slowly to first mixture stirring constantly, then beat until dough is smooth.
Spread dough evenly in a shallow, square layer cake pan to the depth of one inch. Core, pare and cut apples in eighths, lay them in parallel rows on top of dough, pressing the sharp edge into the dough half the depth of apples. Sprinkle sugar and cinnamon over top. Bake in hot oven twenty-five to thirty minutes. Serve hot with b.u.t.ter as a luncheon dish, or as a dessert for dinner with Lemon Sauce.
LEMON SAUCE
2 teaspoons arrowroot.
1 cup sugar.
2 cups boiling water.
Grated rind and juice of 1 lemon.
1 tablespoon b.u.t.ter.
Few grains salt.
PROCESS: Mix arrowroot, sugar and salt, pour on boiling water slowly, stirring constantly. Cook over hot water twenty minutes, stirring constantly the first five minutes, afterwards occasionally. Remove from range. Add lemon juice, rind, and b.u.t.ter in small bits. Beat well and serve hot.
[Sidenote: _February_
_Third Sunday_]
Menu
SCOTCH POTATO SOUP
ROAST SHOULDER OF PORK