2 cups scalded milk.
1/2 cup hot cream.
1/4 cup b.u.t.ter.
2 tablespoons flour.
Salt, pepper.
PROCESS: Cook carrots in water until tender. Rub through sieve, reserving the liquor. Cook rice in milk in double boiler until soft.
Saute onion a delicate brown in b.u.t.ter, add flour and stir to a paste.
Add carrot mixture to milk and pour slowly over flour paste, stirring constantly; heat to boiling point and add cream. Strain into hot soup tureen and sprinkle with finely chopped parsley.
POT ROAST
Wipe five pounds beef cut from top of round; put bits of fat in an iron frying pan, shake over fire until tried out (there should be about one-fourth cup fat). Rub meat over with salt, dredge with flour and sear quickly over in hot fat turned into the pot in which meat is to roast.
Add one cup boiling water, cover closely and cook slowly until meat is tender (about four or five hours), turn occasionally, add only sufficient water to prevent meat burning. The last hour of cooking sprinkle well with salt and pepper. Serve with brown gravy made from liquor in pot.
MUSHROOM SAUCE
4 tablespoons b.u.t.ter.
5-1/2 tablespoons flour.
2 cups brown stock.
1/2 can small mushrooms.
1 egg yolk slightly beaten.
2 teaspoons b.u.t.ter.
1/2 tablespoon Worcestershire Sauce.
1/2 teaspoon Kitchen Bouquet.
Salt, pepper.
PROCESS: Brown b.u.t.ter richly (without burning) in a sauce-pan; add flour and continue browning, stirring constantly. Pour on stock slowly, continue stirring until sauce is smooth. Drain mushrooms from the liquor and saute them delicately in b.u.t.ter. Remove from range, add egg yolk and Worcestershire Sauce; add Brown Sauce slowly, stirring constantly.
Reheat over hot water and season with salt, pepper and Kitchen Bouquet.
BROWNED POTATOES
Pare the desired number of medium-sized potatoes; parboil ten minutes in boiling salted water. Drain, dry and place in pan around roast beef, veal or pork, fifty minutes before meat is done. Baste with the liquor in pan and turn often to brown evenly.
PARSLEY ONIONS
Select the desired number of silver skin onions, medium size. Peel and cover with boiling water, bring to boiling point, boil five minutes.
Drain and cover again with boiling salted water. Cook until tender, drain and remove to serving dish. Melt one-third cup b.u.t.ter (for one dozen onions) in same sauce-pan, add one teaspoon finely chopped parsley. Pour b.u.t.ter over onions and sprinkle with black pepper.
PARSNIP FRITTERS
Wash and scrub parsnips. Cover with boiling water and cook until tender.
Drain, plunge in cold water and rub off skins with the hands. Mash and rub them through a coa.r.s.e sieve. Season with salt and pepper, moisten with a little cream and b.u.t.ter. Flour the hands and shape mixture in small, flat, oval cakes. Dredge them with flour and saute a golden brown in melted b.u.t.ter, turning them as griddle cakes. Serve very hot.
CREAM COLD SLAW
Cut a firm, crisp, small head of cabbage in quarters. Cut out the stalk and shave in very thin slices crosswise. Cover with ice water and when crisp drain dry. Mix with the following Cream Dressing. Pile pyramid-like in a gla.s.s serving dish, and serve very cold. If cabbage is large, use half a head.
CREAM DRESSING
One cup thick sour cream (not old sour cream). Chill and stir in one teaspoon salt, a few grains cayenne, three tablespoons fine sugar and three tablespoons vinegar, diluted with one tablespoon cold water. Beat well and pour over cabbage, toss lightly with a fork and sprinkle with one teaspoon finely chopped parsley.
STEAMED SNOW b.a.l.l.s
1/3 cup Cottolene.
1 cup fine sugar.
1/2 cup milk.
2-1/2 cups pastry flour.
3 teaspoons baking powder.
Whites 4 eggs beaten until stiff.
1/2 teaspoon salt.
1/2 teaspoon orange extract.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add extract. Cut and fold in whites of eggs. Fill b.u.t.tered pop-over cups two-thirds full, place in steamer, cover steamer with a folded crash tea towel, cover closely and steam forty-five minutes.
Serve with orange sauce or in nests of Whipped Cream, sweetened and flavored with Vanilla.
EDITORS NOTE:
_This will also be found a very acceptable menu for a Christmas Dinner._
[Sidenote: _December_
_Fourth Sunday_]
Menu
OYSTER c.o.c.kTAILS
CREAM OF ALMOND SOUP EN Ta.s.sE--BREAD STICKS
CELERY RIPE OLIVES
BRACE OF DUCKS--STUFFING
OLIVE SAUCE
GLAZED SWEET POTATOES--"THORN" APPLES
HAWAIIAN SALAD