December
Fifth Sunday
Consommé with Barley
Roast Loin of Pork—Brown Gravy
Apple Rings
Baked Sweet Potatoes
Spiced Peaches
Apple and Date Salad
Cranberry Tarts—Cheese
Coffee
CONSOMMÉ WITH BARLEY
2 quarts consommé.
2 tablespoons pearl barley.
2 quarts boiling water.
Salt.
Chives or Parsley.
Process: Soak barley in cold water over night; drain and cook in boiling salted water until soft. Drain and reheat in consommé. Sprinkle in one-half tablespoon finely chopped chives or parsley. Serve with crisp crackers.
ROAST LOIN OF PORK
Wipe a five-pound loin of pork (little pig if possible); sprinkle with salt, pepper, powdered sage and dredge with flour. Place in dripping pan, surround with some of the fat cut in small cubes. Set to cook in a moderate oven for four hours, basting every ten minutes for the first half hour and afterwards every fifteen minutes, with dripping in pan. Remove to serving platter, surround with Apple Rings and make a gravy same as for other roast meats.
APPLE RINGS