Sixth Sunday

Sixth Sunday: The Original Menu
Roast pork
Browned potatoes
Gravy
Creamed squash
Parker House rolls
Currant jelly
Apple sauce
Pineapple fruit salad
Salted wafers
Pumpkin pie with whipped cream
Coffee

More potatoes! And no soup, despite February being the month of soups of excellence.

The roast can be any cut that is "solid and not too fat." Most of the recipes are similar to our modern ones – browned potatoes, gravy, etc. However, the pineapple fruit salad is interesting: a ring of pineapple on a lettuce leaf topped with a cube of pimento and equal amounts of diced apple, celery, banana, nuts and more pineapple, all moistened with whipped cream or boiled dressing – and don't forget a candied cherry on top!

Sixth Sunday: The Modern Menu
Pork chops in orange sauce
Sweet potatoes
Asparagus
Crescents
Pineapple rings with whipped cream
Coffee and Gold

Individual chops are a better fit for a small family. Instead of roasting, I seasoned them with salt and pepper, then cooked them in a mixture of orange juice, lemon juice and brown sugar. The sweet potatoes cooked with the meat. Asparagus and Pillsbury crescents (no freshly baked bakery bread this time!) were leftover from previous meals. Instead of the fussy pineapple salad, I served pineapple rings with fresh whipped cream. Delicious!