Fifty-two Sunday dinners

by Elizabeth O. Hiller

CHOCOLATE NUT CAKE

¹/₃ cup Cottolene.
2 cups sugar.
4 eggs.
1 cup milk.
2¹/₃ cups flour.
4 teaspoons baking powder.
¼ teaspoon salt.
2 squares chocolate melted.
¾ cup English walnut meats broken in pieces.
½ teaspoon vanilla.

Process: Cream Cottolene, add gradually one cup sugar, stirring constantly. Beat egg yolks thick and light, add gradually remaining cup of sugar; combine mixtures. Add melted chocolate. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add nut meats and vanilla, then cut and fold in the whites of eggs beaten stiff. Turn into a well-greased tube pan and bake forty-five minutes in a moderate oven. Cool and spread with boiled frosting.

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January
Second Sunday

Consommé with Egg Balls
Celery Olives
Breaded Sea Bass—Sauce Tartare
Norwegian Potatoes Stewed Tomatoes
Cabbage Relish
Lemon Pie Cheese
Café Noir

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CONSOMMÉ WITH EGG BALLS

To six cups of hot Consommé add egg balls, serving three or four in each portion.