Sprinkle small cubes of fat salt pork thickly over the bottom of a dripping pan, set a wire trivet or rack on pork and lay meat on trivet.
Place in a very hot oven at first, to sear over surface. Baste every five minutes for the first fifteen minutes, then several times after during the cooking. If liked rare, it should cook thirty minutes; if medium, allow thirty-five to forty minutes. Serve with Brown Mushroom Sauce (see Page 167) using fat in dripping pan.
PARSLEY POTATOES
Wash, pare and cut potatoes in one-half inch cubes; there should be three cups. Blanch by parboiling five minutes in boiling salted water; drain. Melt one-third cup of b.u.t.ter in a frying-pan, add potatoes, and cook over a slow fire until potatoes are soft and delicately browned.
Melt two tablespoons Cottolene in a sauce-pan, add a few drops onion juice, one and one-half tablespoons flour, one-half teaspoon salt, one-eighth teaspoon pepper; stir to a smooth paste and pour on slowly one cup hot milk, stirring constantly. Remove from range and add one egg yolk slightly beaten. Pour sauce over potatoes and sprinkle with finely chopped parsley.
BROILED TOMATOES
Select four firm, smooth, ripe tomatoes. Wipe them and cut out the hard center around the stem ends; then cut them in halves crosswise. Rub the cut sides lightly with a clove of garlic and dip cut side in soft b.u.t.ter. Sprinkle with salt, pepper and b.u.t.tered crumbs, pressing the crumbs into tomato with a broad knife. Arrange them in a well-greased wire broiler and broil with skin side down over glowing coals or under a gas flame until soft, using care that they do not scorch. Remove to hot serving platter, drop a bit of b.u.t.ter on each and serve immediately.
Onion juice may be used in place of garlic.
BANANA FRITTERS
3 bananas.
1 cup bread flour.
2 teaspoons baking powder.
1/4 teaspoon salt.
1 tablespoon sugar.
1/4 cup cream or milk.
1 egg beaten very lightly.
1/2 tablespoon lemon juice.
1/2 tablespoon Sherry wine.
PROCESS: Sift dry ingredients together twice. To beaten egg add cream and combine mixtures. Force bananas through a sieve and mix pulp with lemon juice and sherry wine; add to batter, beat thoroughly, and drop by tablespoonfuls into deep, hot Cottolene. Drain, sprinkle with powdered sugar and serve with
ORANGE SAUCE
Make, a syrup by boiling one cup sugar with one-fourth cup water and two shavings of orange rind, four minutes. Remove from range, lift out orange peel, add one-half tablespoon b.u.t.ter and one tablespoon each of orange and lemon juice and Sherry wine.
PEPPER AND ONION SALAD
Plunge a bright-red bell pepper (Ruby King) into boiling water, remove immediately and rub off the outer "shiny" skin. Cover with ice water to chill and become crisp. Cut a slice from the stem end and remove the seeds and veins, then cut in rings as thin as possible. Cut one small Spanish onion in very thin slices, separate the rings and "crisp" in ice water. Drain and toss together both onion and pepper rings. Season with salt, pepper, and pour over two tablespoons oil and one tablespoon vinegar. Crush the pepper and onion into the dressing, then pile it in nests of crisp lettuce heart leaves.
MOCK MINCE PIE
2 Uneeda biscuits, rolled fine.
1-1/2 cups sugar.
1 cup mola.s.ses.
1/4 cup lemon juice.
2 tablespoons brandy.
1 cup raisins seeded and shredded.
1/2 cup b.u.t.ter.
2 eggs well beaten.
Cinnamon, Cloves, and Nutmeg.
PROCESS: Mix ingredients in the order given. Add spices to taste. Line a pie pan with Plain Paste, turn in mixture, wet edges and cover with top crust made of Rich Paste; press and flute edges. Bake thirty-five minutes in a moderate oven.
RICH PASTE
1-1/2 cups flour.
1/3 cup Cottolene.
3/4 teaspoon salt.
1/2 teaspoon baking powder.
Ice water.
PROCESS: Mix salt with flour, cut in Cottolene (except one tablespoon) with a knife, moisten with cold water. Turn on a floured board, pat and roll out, spread with tablespoon of Cottolene and dredge lightly with flour, then roll sheet like a jelly roll; divide in two equal parts.
Roll out a trifle larger than pie tin.
[Sidenote: _September_
_Third Sunday_]
Menu
VEAL, SPANISH STYLE, (IN Ca.s.sEROLE)
STUFFED POTATOES--TURNIPS IN CREAM SAUCE
STEWED CORN AND TOMATOES
DRESSED ENDIVE
PEACH DUMPLINGS--SHERRY SAUCE
COFFEE
CIDER
VEAL, SPANISH STYLE, (IN Ca.s.sEROLE)
2 pounds veal, cut from leg.
1/3 cup fat salt pork or bacon.
3/4 cup fine, soft bread crumbs.
1 teaspoon salt.
1/8 teaspoon black pepper.
Few grains cayenne.
1 teaspoon chopped parsley.
2 cups cooked and strained tomato pulp.