San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-08-13
Table Talks
Sunday Dinner
BY Alice IRWIN
Roast Veal with Dressing.
Drowned Potatoes
Pineapple Salad
Peach CObbler.
BY Alice IRWIN

have suggested so many Sunday
dinners for the families who spend
their day of rest out of doors that I
am planning this one for those who
cling TO the traditional meal which
marks the high point of the week.
This sort Of dinner requires a roast,
at least one vegetable, a salad and.
special dessert.
When you buy the veal for Sum
days dinner. have the butcher cut n
pocket in it for the dressing. The sort
of dressing which find most popular
is that made with bread crumbs only.
While the quantities used for stuff
ing fowl make more than you will
require 10 fill the small pocket in the
piece Of veal, it may be just as well
to mix up the whole amount: any left
outside may be placed in baking dish
and baked at the time the meat lis
| cooking: there never seems to be
enough dressing with the meat itself.
To prepare bread crumbs stuffing:
Pour one cup boiling water over four
cups medium bread crumbs aud let
stand until water is sold: then pour
off the water lightly without squecz-
\ ing. Add one egg, well beaten; one
NAlitlA billtU AlHNlN hilhNtuf OHt .ltd-
spoon salt. quarter teaspoon pepper,
half cup chopped suet or melted but
ter. half teaspoon powdered sage or
one teaspoon poultry seasoning.
Wipe the piece of veal, fill pocket
with dressing, but do not cram il; sew
Iup pocket, season meat with salt and
pepper and dredge with flour. Place
in pan and scar in hot oven. When
scared on all sides. roast in moderate
oven $3.50 degrees), allowing so min
utcs for each pound.
Every family has its own especially
favoritc desserts; in ours none ranks
higher than peach cobbler. The crust
for peach cobbler is just a rich biscuit
dough which is made by mixing and
sitting three cups flour with six table
spoons baking nOwdcr, one TEASPOON
salt, and six tablespoons sugar. Then
six tablespoons lard (or three table
spoons lard and four tablespoons but
teri are worked in with fork until
the mixture looks like meal, and one
and onc-fourth cups milk or water are
added: all stirring should be done with
Il table fork. The dough is tossed OH
to slightly Toured board and patted
into shape to fit the baking dish.
We then peel and slice six peaches
and place them in the bottom OF the
baking dish. They are covered with
thrce-fourths cup sugar, which has
been Sftcd with onc-fourth teaspoon
cinnamon and onc-fourth teaspoon
Salt. The dough. in which small Sits
for the escape of steam have been
cut. is placed on top and the cob
bier baked in n moderate oven $3.50 de-
lgrccS) for ~ minutes.
VANILLA CARAAIELS.
Onc-hnlf cup sugar. One-half cup
heavy cream, One-eighth teaspoon
salt, one teaspoon graduated CELIA
tine. OnC-third cup chopped nnts Of
any kind or ground figs or dates.
onc-third cup whit syrup. two
tablespoons evapOratCd milk. one
tablespoon butter, onc-half teaspoon
vanilla.
Put sugar. syrup. cream and salt to-
gCtLcr. stirring constantly; when boil
ing add CvapOTatcd milk and butter.
Cook without stirring until a small
amount dropped into a cup of cold
water forms a soft ball. Then add
gclatinc which has been softened in
one tablespoon cold water. Remove mt
once from stove and add vanilla, nuts
or fruits, stirring carefully without
beating 10 mix thoroughly. Spread in
oiled pans and when cold cut into one
inch squares and wrap in waxed pa
per.
PRUNE VELVEr.
One ana One-half cups prune pulp.
One-half cup powdered sugar, one
teaspoon vanilla, one-half cup
chopped walnuts, one and one-haf
cups whipped cream.
Mix prune pulp, sugar. walnuts and
vanilla and fold in whipped cream.
Pour in mold, cover, pack in three
parts of cracked ice to one part OF
rock salt for three or four hours.