ONIONS WITH CREAM
Select silver-skin onions of a uniform size; peel and cover with boiling water, bring to boiling point, drain and repeat. Then cover with boiling water, season with salt and cook until onions are tender (from forty-five to sixty minutes). Drain and add one-half cup hot cream (to eight onions). Sprinkle with black pepper and serve.
STEWED DRIED CORN
Soak two cups dried sweet corn overnight, in cold water to cover. In the morning place on range and simmer slowly until corn is tender and water is absorbed, add more water if necessary. Add one-fourth cup b.u.t.ter, two teaspoons sugar, one-fourth cup cream or milk, salt and pepper. Be careful that corn does not scorch.
WATERCRESS AND EGG SALAD
Wash thoroughly, trim off roots, drain, and chill watercress. Arrange nests of the cress on individual salad plates. Cut four hard-cooked eggs in halves crosswise, in such a manner that tops of whites will be notched. Remove yolks, rub through a sieve, season with salt, pepper and moisten with Boiled Salad Dressing to the consistency to handle. Shape in b.a.l.l.s the original size, dip in finely chopped parsley and replace in whites. Dispose one "cup" in each nest, and just before serving marinate with French Dressing.
RHUBARB PIE
2 cups rhubarb.
3/4 cup sugar.
1 egg slightly beaten.
2 tablespoons flour.
Few grains salt.
Few grains nutmeg.
PROCESS: If rhubarb is young and tender it need not be peeled. Cut the stalks in half-inch pieces before measuring. Mix sugar, flour, egg, salt and nutmeg. Add to rhubarb, toss together until ingredients are well mixed. Turn into a pie pan lined with paste, heap rhubarb well in center, cover with a top crust and bake thirty-five minutes in a hot oven. (When rhubarb is older it may be scalded before using.)
[Sidenote: _March_
_Third Sunday_]
Menu
OYSTER c.o.c.kTAILS IN GRAPE FRUIT
PLANKED WHITEFISH
MASHED POTATOES FRICa.s.sEED TOMATOES
b.u.t.tERED BEETS
ALABAMA SALAD
RAISIN PIE EDAM CHEESE
BOILED COFFEE
OYSTER c.o.c.kTAIL IN GRAPE FRUIT
Prepare the grape fruit in the usual way. Chill; just before serving place five Blue Point oysters in the cavity made by removing the tough portions in each half grape fruit. Season with lemon juice, salt, paprika and one or two drops of Tobasco sauce. Serve on beds of shaved ice. Garnish with foliage.
PLANKED WHITEFISH
Clean and split a three-pound whitefish. Lay, skin side down, on a hot, well-greased oak plank (one and one-half inches thick and two or more inches longer and wider than the fish). Brush fish over with soft b.u.t.ter and sprinkle with salt and pepper. Surround fish with a border of coa.r.s.e salt to prevent plank from burning. Bake twenty-five minutes in a hot oven, or place plank on broiler and broil twenty minutes under the gas flame. Remove to table covered with a sheet of brown paper, sc.r.a.pe off salt, wipe the edges of plank with a piece of cheese cloth wrung from hot water; spread fish with Maitre d"Hotel b.u.t.ter; surround with a border made of hot mashed potato, pa.s.sing it through pastry bag and rose tube. Garnish with sprays of parsley and sliced lemon. Serve immediately.
FRICa.s.sEED TOMATOES
Select firm, not over-ripe tomatoes. Cut in halves crosswise. Sprinkle with salt, pepper and a grating of onion; dredge with flour and saute in melted b.u.t.ter; brown first on cut side, then turn and finish cooking on the other. When soft, but not broken, pour over thin cream to almost cover. Let simmer until cream is slightly thickened. Remove to hot serving dish and pour cream around.
ALABAMA SALAD
Cut the hearts of celery in one-fourth inch pieces, there should be two cups. Add one cup of Alabama pecan nut meats broken in quarters and one cup white cabbage cut in very fine shreds. Moisten with Cream Dressing.
Serve on a bed of cress.
CREAM DRESSING
3 hard cooked egg yolks.
1 teaspoon salt.
Few grains cayenne.
1 teaspoon mustard.
2 tablespoons vinegar.
Few drops onion juice or 1 teaspoon finely chopped chives.
1-1/2 cups thick cream.
PROCESS: Mash and rub the egg yolks through a sieve, add seasonings (except cayenne), then vinegar and chives. Whip cream until stiff, and add a little at a time to first mixture, beating constantly. When all is used, sprinkle in a few grains cayenne or paprika.
RAISIN PIE
1-1/2 cups seeded raisins cut in halves.
1/2 cup sugar.
2 tablespoons flour.
2 tablespoons b.u.t.ter.
Juice and grated rind 1 lemon.
1 cup water in which raisins were cooked.
Few grains salt.
_Process_: Cook raisins in boiling water to cover, until tender, drain, and mix with sugar, grated rind, flour and salt. Cool slightly. Turn into pie-pan lined with Plain Paste, dot over with b.u.t.ter and pour over water. Cover with top crust made of Rich Paste and bake thirty minutes in a moderate oven.
[Sidenote: _March_
_Fourth Sunday_]