+March Third Sunday 52 Sunday Dinner
Menu
OYSTER COCKTAILS IN GRAPE FRUIT
PLANKED WHITEFISH
MASHED POTATOES
FRICASSEED TOMATOES
BUTTERED BEETS
ALABAMA SALAD
RAISIN PIE
EDAM CHEESE
BOILED COFFEE
OYSTER COCKTAIL IN GRAPE FRUITPrepare the grape fruit in the usual way. Chill; just before serving place five Blue Point oysters in the cavity made by re- moving 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.
PLANKEDWHITEFISHClean 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 butter and sprinkle with salt and pepper. Sur- round fish with a border of coarse 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, scrape off salt, wipe the edges of plank with a piece of cheese cloth wrung from hot water; spread fish with Maître d'Hôtel Butter; surround with a border
RAISIN PIE
1 1⁄2 cups seeded raisins cut in halves.
1/2 cup sugar.
2 tablespoons flour.
2 tablespoons butter.
Juice and grated rind 1 lemon.
1 cup water in which raisins were
Few grains salt.
cooked.
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 butter and pour over water. Cover with top crust made of Rich Paste and bake thirty minutes in a moderate oven.
New feature: Set the Table Sunday! This cookbook guides you through Sunday dinners for the whole year. Here's the menu & recipes for the third Sunday in March!
Fifty-two Sunday Dinners
1913
#setthetable #foodhistory #hellfoods