The San Francisco call., 1913-08-03
a Sunday Menu

The following menu has the advan-
tage of the greater part of it being pre-
pared the day before. leaving the house
wife to spend her Sunday as she
chooses:
JeIiied ham salad
GaIafin of veal Vegetable loaf
Pineapple pudding
Cookies or cake Bread and crackers
Cheese
Tea or coffee
On Saturday prepare either beef
or vegetable soup, which may be
warmed over on Sunday.
The following salad may also be pre-
pared on Saturday. as we'll as the
galatin of veal and vegetable loaf:
Jellied Ham SnIad-Mince fine suff1-
cient cold boiled ham to make cupful;
season we'll with salt, pepper, paprika
and a few drops of onion juice. Take
one can of tomatoes and let come to a
boil. After straining take out half y
cup of the liquid and let cool. In this
dissolve half a box of gelatin. When
dissolved add enough hot to4atoes to
make a pint. Add to this the cup of
minced ham and mix we'll. Put into
small molds and on Sunday turn out
on lettuce leaves and serve with myon-
naise.
Gelatin of veal-select a lean piece
of veal that may be easily rolled Pre-
pare forcemeat of chopped cold boileu
ham and grated bread crumbs, using
one part of the latter to two of the
former. Season highly with cayenne
and bind together with a beaten egg.
Spread the veal with this mixture and
roll UP evenly and compactly. Tie or
sew well so forcemeat will not come
out while roast Is baking. Bake IN
oven. This roast may be served hot on
Saturday evening for dinner and the
balance sliced next day and served
cold.
Vegetable Loaf-Take half a cup
each of canned corn, baked beans,
boiled rice. strained stewed tomatoes
and chopped raw potatoes. half tea
spoon minced onion. two tablespoons
melted butter, quarter of a cup
sweet milk, salt, pepper and dash of
cayenne to season. Add two teaspoons
baking powder and stale bread crumbs
to make stin enough to form into a
loaf. which roll In buttered bread
crumbs until thoroughly coated. place
in CREASED baking pan and bake half an
hour or until brown, basting with butt
ter and milk heated together. This
may be served warm on Saturday also.
Serve cold on Sunday and slice. using
as dressing tomato catsup or chilli
sauce.
The following is also nice served
either hot or cold:
Macaronf Mold-Break four ounces of
n1acaroni in small pieces, boil until
tender and drain. Put one cup bread
crumbs into a basin, add one cup boil
ing milk. soak for FIVE minutes, add
macaroni, four tablespoons chopped nut
meats, one tablespoon chopped parsley.
one saltspoon herbs one chopped onion,
two tablespoons melted butter, two
beaten eggs and salt and pepper to
taste. Steam one hour Slice when cold
and serve with tomato catsup.
Pineapple Souf71e-Three tablespoons
powdered gelatin, one large can graf
ed pineapple, one cup sugar, one cup
boiling water. two cups whipped
cream and one tablespoon lemon juice.
Put the gelatin in a saucepan, add the
pineapple, sugar, boiling water and
bring to boiling point Remove from
the fire and cool. When beginning to
thicken stir in the lemon juice and
and turn out when set. Serve with
whipped cream. Any fruit may be used
in place of the pineapple.
The only things in this menu served
hot on Sunday are the soup and the tea
or coffee.
The whole meal may be prepared the
day before. giving the housewife time
to either rest or go out and enjoy her
Sundays, knowing that upon her re-
turn home 1t takes only few moments
TO serve dainty and appetizing meal.
IRENE MUELLER.
432A Fillmore street. city.