Fifty-two Sunday dinners

by Elizabeth O. Hiller

PRUNE AND NUT SALAD

Buy very select prunes for this purpose (tins holding one or two pounds are best), cook prunes in the usual way, letting the liquor evaporate during the latter part of cooking. Prunes should not be as well done as when serving them as sauce. Drain prunes from the liquor and chill them. Remove the stones carefully, cut prunes in five pieces lengthwise. Cut pecan nut meats in four pieces lengthwise. Mix prunes and nut meats, sprinkle with salt and paprika. For one-half pound prunes and one-fourth pound shelled nut meats allow one cup whipping cream. Whip cream until solid, season with one-half teaspoon each salt and paprika; add two tablespoons lemon juice and one and one-half tablespoons Sherry wine slowly, while beating constantly. Mix two-thirds of the cream with the prunes and nuts. Arrange the heart leaves of lettuce on cold, individual salad plates, pile some of the mixture in each and mask with remaining whipped cream. Arrange three pieces of prunes on top of each portion, radiating from center, and place a cherry or strawberry on top of each.

STEAMED SNOW BALLS

(For recipe, see [page 168].)

COCOANUT CAKE

²/₃ cup Cottolene.
2 cups sugar.
3 eggs.
3 cups flour.
5 teaspoons baking powder.
¼ teaspoon salt.
1 cup milk.
½ teaspoon each lemon and vanilla.

Process: Cream Cottolene, add one cup sugar gradually, stirring constantly. Beat yolks thick and light, add remaining cup sugar gradually, continue beating. Combine mixtures. Mix and sift flour, baking powder and salt. Add to first mixture alternately with milk. Add vanilla and fold in the whites of eggs beaten stiff and dry. Turn into two well-greased, square cake pans and bake fifteen minutes in a moderate oven. Spread one layer thickly with Boiled Frosting, sprinkle heavily with fresh grated cocoanut, cover with remaining layer. Spread top and sides with frosting, and sprinkle with cocoanut before frosting glazes.

BOILED FROSTING

2 cups sugar.
¼ teaspoon cream of tartar.
½ cup water.
Whites 2 eggs.

Process: Mix sugar, cream of tartar and water in a sauce pan. Place on range and stir until mixture begins to boil. When syrup drops from the wooden spoon thick like honey, remove from range and add eight tablespoons of the syrup to the stiffly beaten whites of eggs, beating constantly. Return remaining syrup to range, continue cooking until syrup spins a thread at least five inches in length. Pour syrup in a thin stream onto first mixture and beat until cool and slightly glazed on side of bowl. Spread thickly on cake.