Split Pea Soup

Braized Liver With Vegetables

Potato Balls In Cream Hot Slaw

Prune Pie

Split Pea Soup

Wash 1/2 pint split peas, cover with cold water and soak overnight. In the morning drain, add 1 quart stock and 1 pint water, or 1 1/2 quarts water, a bit of bay leaf, sprig of thyme, 1/2 t salt, and a dash of pepper. Simmer about 2 h or until the peas are tender; then press through a sieve.

Melt 1 T butter, add I T flour, then add gradually the soup and stir until boiling. Add 1 small onion grated, and just before serving 1 T chopped parsley.

Braized Liver With Vegetables

Dice I carrot, 1 turnip, I onion and 1 stalk of celery, and arrange in the bottom of a baking pan. In a calf's liver make 2 incisions about 3 inches apart, in which insert strips of bacon or salt pork, and place the liver in the baking pan on the bed of vegetables. Add 2 c stock or hot water, bit of parsley and bay leaf, and 2 cloves. Cover and bake in a moderate oven for 2 h or until tender. Remove to a hot platter, placing the vegetables around it, and make a gravy in the pan, using 1 T butter, 1 T flour, and 1 c of liquid from the meat, adding hot water if there is not enough for that quantity.

Potato Balls In Cream

With a French vegetable cutter cut 1 pint of balls, reserving for future use scraps of potato left. Cook in boiling salted water, then drain, add I c Medium White Sauce (p. 38) and serve at once.

Hot Slaw

Shred 1/2 cabbage. Beat the yolks of 2 or 1 whole egg slightly, add 1/4 c cold water, 1 T butter, 1/2 t salt, and 1/4 c hot vinegar. Add the cabbage and stir over hot water until the cabbage not and the dressing is thickened.

Prune Pie

Wash and soak 3/4 pound prunes overnight. In the morning stew until tender in the water in which they were soaked. Cool and remove the stones. Make paste of 1 1/2 c flour, 1/4 t salt, 1/4 t baking-powder, 1/3 c shortening, ice water to make a stiff paste. (See p. 130.) Line a pie plate with the paste, add the prunes, 1/2 c sugar, 2 T butter, juice of 1/2 lemon, 1/4 t salt, and 2 T flour. Cover with paste and bake until the crust is brown and flaky.

Preparing The Meal

About 2 1/2 h before dinner make the Split Pea Soup from the peas, which have soaked overnight; on if a fireless cooker is available the soup may be made in the morning and left in the cooker all day. Prepare the Braized Liver and place in the oven. Cut the potato balls and stand in cold water until ready to cook. Now make the Prune Pie, the prunes having been previously soaked and cooked.

One-half hour before dinner cook the Potato Balls, make

I c Medium White Sauce (p. 38), then prepare the Hot Slaw. Drain the potatoes and add to the White Sauce; remove the liver and vegetables from the oven, place on a hot platter, make the gravy and serve the dinner. Leave the pie in the oven until ready to use, turning out the gas, however.