CREOLE SAUCE
(For recipe see Page 122.)
CHATEAU POTATOES
Wash, pare and cook (almost soft) one-half dozen medium-size potatoes.
Drain perfectly dry, cool and cut them in quarters, trim them in the shape of small gherkins. Wash them in cold water, then put them in a frying pan, reheat in boiling water. Drain and add four tablespoons b.u.t.ter; shake the pan until potatoes are well b.u.t.tered and a golden brown color. Remove carefully with a skimmer to hot serving dish, and sprinkle with finely chopped parsley.
STRINGLESS BEANS WITH BACON
Cut three thin slices of bacon in shreds crosswise, try out in a frying pan. Cook until tender two cups green, stringless beans and three or four small new onions, in boiling salted water. Drain and add to bacon, mix well, add salt (if necessary) and pepper; turn into a hot serving dish.
CHEESE AND PIMENTO SALAD
(For recipe see Page 26.)
FROZEN STRAWBERRIES
4 cups thin cream.
3 cups thick cream.
2 cups milk.
1 cup sugar.
1/4 cup water.
Few grains salt.
2 cups strawberry juice and pulp.
1 tablespoon lemon juice.
Strawberries.
PROCESS: Cook water and sugar together three minutes. Cool and add to cream and milk. Add a sprinkle of salt. Turn into freezer and when half frozen add lemon juice and strawberry pulp. Finish freezing. Let stand an hour or two to ripen. Serve in cone shape and place a large, unhulled strawberry in top of each cone.
CORN STARCH LOAF CAKE
2/3 cup Cottolene.
2 cups fine sugar.
1 cup milk.
1 cup corn starch.
2 cups flour.
1-1/2 tablespoons baking powder.
Whites 5 eggs beaten stiff.
1/2 teaspoon salt.
1 teaspoon vanilla.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, corn starch, baking powder and salt; add alternately to first mixture with milk, add vanilla, then cut and fold in whites of eggs. Turn mixture into two well-greased, brick-shaped bread pans and bake forty-five minutes in a moderate oven. Spread with Maple Frosting (see Page 103) and stick with blanched and shredded almonds slightly toasted.
[Ill.u.s.tration]
[Sidenote: _May_
_Second Sunday_]
Menu
CREAM OF SPINACH CROUTONS
YOUNG PIGEONS (STALL FED) STUFFED AND BRAISED
MASHED POTATOES ASPARAGUS WITH b.u.t.tER SAUCE
SPINACH SALAD
COTTAGE PUDDING WITH STRAWBERRIES
COFFEE
CREAM OF SPINACH
1/2 peck spinach.
6 cups cold water.
1/2 small bay leaf.
1-1/2 teaspoons salt.
3 tablespoons Cottolene.
2 cups milk.
2 slices onion.
3 tablespoons flour.
1/2 cup heavy cream.
Cayenne pepper and celery salt.
PROCESS: Cook spinach in water thirty minutes. Drain, chop, and rub through sieve. Scald milk with onion and bay leaf. Melt Cottolene in sauce-pan, add flour, stir to a smooth paste, pour on slowly scalded milk (first removing onion and bay leaf), stirring constantly. Add seasonings, spinach pulp; cook five minutes and serve with cream, whipped stiff. Sprinkle each portion with finely chopped parsley.
YOUNG PIGEONS STUFFED AND BRAISED
Clean, stuff and truss six _young_ pigeons. Arrange them in a stew pan or Dutch oven. Add one quart boiling water; add three blades celery, cut in pieces, and three slices of onion, a small bit of bay leaf and one-half teaspoon peppercorns. Cover closely and simmer (in the oven if Dutch oven is used) slowly, until birds are tender (about two hours according to age of birds). Remove from ca.s.serole, cool and spread with soft b.u.t.ter. Sprinkle with salt, pepper, and dredge with flour. Strain liquor from ca.s.serole. Try out fat salt pork in vessel, and brown birds richly in the pork fat, turning often that they may be evenly browned.
Make a sauce of the strained stock. Make shallow, boat-shape croutons of stale bread, fry them a golden brown in deep hot Cottolene, drain on brown paper and arrange a bird in each boat. Garnish with parsley.
STUFFING FOR PIGEONS
1 cup hot, riced potato.
1/2 teaspoon salt.
1/8 teaspoon pepper.