Great Sunday Dinners Recipe

Sunday is the workingman's festival. It is not only a day of rest from

manual labor, a breathing space in his struggle for existence, an

interval during which his devotional aspirations may have full exercise;

it is the forerunner of a new phase of life, in which toil is laid aside

for the gentler occupations of home, if he is a man of family, and for

rest and relaxation in any case.



The duty of making home pleasant, which a good wife feels, is doubly

felt upon the days when the bread-winner abides in it. The husband of

such a wife seldom passes his Sundays in strange places: he is content

to accept the day according to its recognized signification, and when it

has passed he is all the more ready to begin his daily work again.

Because much of the comfort of home depends upon good and economical

meals, and because Sunday dinners ought to be better than those of

working days, we must make Monday dinners supplementary to them; the

cost of Saturday night's marketing must be divided between the two days,

in order to keep within our financial margin. Good examples of this

management may be found in the receipts given in this chapter for ROAST

FOWL and FRIED CHICKEN, A LA MODE BEEF and MEAT PATTIES, BOILED MUTTON

and KROMESKYS, and ROAST VEAL and VEAL AND HAM PATTIES. These receipts

show how by the exercise of a little judgment in buying, and economy in

managing food, we can have our Sunday fowl, or joint of meat, without

incurring any expense unwarranted by the figures to which this little

book confines us.

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