Prune and apricot salad; Orange ice; and Chocolate wafers. Orange and black, you see, in every course. Thin slices of carrot may be cut in interesting shapes and used to decorate the broth.
Diced carrots will do if you haven't time to cut the fancy shapes. The recipe for pork chops de luxe is not in your green cookbook revised, so I'm going to give it to you, as soon as I've said a word about fixing the rest of the menu.
The Hubbard squash, with its orange center and dark covering fits in beautifully with the color scheme, beside being just the vegetable to go with those pork chops de luxe. Wash the squash, then cut it in pieces about 3 or 4 inches square, and remove the seeds and stringy portions. Put the pieces in a creased shallow pan, sprinkle them with salt and pepper, pour melted butter over the top, cover and bake in a moderate oven for one hour-- or until it is tender. Serve it piping hot.
Use steamed or cooked dried prunes for the salad. The prunes should be firm enough to hold their share when the stones are taken out. The apricots may be either of the dried cooked variety or canned. Arrange the fruit carefully on crisp lettuce. French dressing containing a little extra sugar will be nice with this salad,
Now the recipe for pork chops de luxe: Eight ingredients. Let's write them down.
- 5 pork chops
- 5 medium-sized apples, pared and cored
- 4 white potatoes, medium size.
- 6 onions, cut in half
- 3 teaspoons salt
- 1/8 teaspoon popper
- 1-1/2 cups boiling water,
- and Flour
I'll repeat them. (Repeat).
A large baking dish is necessary for this recipe.If you haven't a casserole, use a roaster with a cover. Grease the baking dish. Cut the onions in half and place them in the bottom of the dish. Sprinkle with salt. Core the apples. Cut each apple into 4 or 5 rings, and stick the end of a pork chop through these rings. Then place the pork chops and apples over the layer of onions and sprinkle lightly with flour. Fill up the spaces with the potatoes, thinly sliced. Add the remaining salt and the pepper. Pour in the boiling water and cover the baking dish. Bake until tender, which will take a little over 1 hour. Then remove the cover of the baking dish and continue the being until all the food is a rich golden brown.
A little dressier menu begins with fruit cup served in orange shells. A mixture of pineapple, apple grapefruit, apricot and dates would be good for this. Fruit cup in orange shells, first; then, Lamb chops; Scalloped potatoes; Baked Hubbard squash; Prune and orange salad; Individual pumpkin pie with whipped cream, for dessert; Coffee, and Orange and black candies.
That prune and orange salad can be most decorative if you arrange it to look like a black-eyed susan. Of course, you know what a black-eyed
