A BOOK OF GOOD BIMMIRS • • • * # FOICMYFICIEND BY • FANNY • nERRITT • FAKnER Cornell University Library The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924085804692 A BOOK OF GOOD DINNERS FOR MY FRIEND Or, " NVnat to Have for Dinner By Fannie Merritt Farmer Putlislied in Ne-w Yo rt City \> y Dodge PuDlisning Company 5 5 Fifth Avenue CONTENTS. PAET I. PAGES Family Dinners, 24 Menus 3 — 100 PAET II. Dinners for Occasions: Thanksgiving, 2 Menus 101 — 114 Christmas, 2 Menus 115 — 138 Lent, 2 Menus 129—139 Easter, 2 Menus 140 — 150 Warm Weather, 3 Menus 151—162 Emergency, 2 Menus 163 — 169 PART III. Company and Formal Dinners: Company, 10 Menus 170 — 230 Formal, 4 Menus 231—259 TABLE OF MEASUEES AND WEIGHTS. 2 cups butter = ] pound. 4 cups flour r= 1 pound. 2 cups granulated sugar r= 1 pound. 2f cups powdered sugar ::^ 1 pound. 2§ cups brown sugar = 1 pound. 1| cups rice = 1 pound. 4^ cups coffee = 1 pound. 3 cups finely chopped meat = 1 pound. 9 large eggs = 1 pound. 1 square Baker's Chocolate = 1 ounce. ■J cup chopped nuts = 1 ounce. 3 teaspoons = 1 tablespo( 16 tablespoons = 1 cup. 2 tablespoons butter = 1 ounce. 4 tablespoons flour =: 1 ounce. Note. — Remember that in the following receipts, all measure- ments are made level. Measuring cups (holding one half pint) divided into thirds or quarters are used; also tea and table measuring spoons, WHAT TO HAVE FOR DINNER. PART I. FAMILY DINNERS. MENU NO. I. After much meditation and experience, I have di- vined that it takes as much sense and refinement and talent to cook a dinner, wash and wipe a dish, make a ied and dust a room, as goes to the writing of a novel, or shining in high society. — Rose Teeky Cooke. Tomato Soup. Ceoutons. Rib Roast of Beef, Beown Geavt. Roasted Potatoes. Dried Lima Beans. Macedoine Salad. Apple Chaelotte, (3) 4 What to Have for Dinner. TOMATO SOUP. 1 can tomatoes 2 slices onion 2 cups white stock or water 1 teaspoon sugar 10 peppercorns 1 teaspoon salt i bay leaf ^ teaspoon soda 3 cloves 3 tablespoons butter 2 tablespoons flour Cook first six ingredients fifteen minutes, force through a strainer and add sugar, salt and soda. Melt butter, add flour and cook one minute; then add one- third the hot soup, and when well thickened and smooth, add remaining soup. Serve with Croutons. CROIJTONS. Cut stale bread in one-third inch slices, remove crusts, and cut slices in one-third inch cubes. Put in dripping pan and bake until delicately browned, stirring fre- quently that cubes may brown evenly. EIB EOAST OF BEEF. Wipe a rib roast, place on rack in dripping pan, sprinkle with salt and dredge meat and bottom of pan with flour. Place in a hot oven, and when slightly browned, reduce heat and baste with fat in pan, con- tinuing the basting every fifteen minutes during the cooking. A five-pound rib roast, when cooked rare, re- quires one hour and five minutes, while a ten-pound roast requires one and one-half hours. BROWN GRAVY. Remove fat from pan, leaving three tablespoons. Add three tablespoons flour and stir until well browned. Family Dinners. 5 Pour on, gradually, while stirring constantly, one and one-half cups boiling water. Bring to boiling point, season with salt and pepper, then strain. EOAST POTATOES. Wash and pare potatoes, and parboil twelve minutes in boiling, salted water. Drain and place on rack in pan, where meat is roasting, and bake until soft. Baste with fat in pao, when basting meat. DKIED LIMA BEAN'S. li cups dried Lima beans 1 tablespoon butter f cup cream Salt Pepper Soak beans over-night, in cold water. Drain, add cold water to cover and bring slowly to boiling point. Let simmer until tender, drain, add cream, butter, salt and pepper. MACEDOINE SALAD. 1 cup, each, cold cooked carrots and tumij)s, cut in strips 1 cup cold cooked potatoes, cut in balls 1 cup cold cooked string beans 2 tablespoons parsley, finely chopped Marinate the vegetables separately with French Dress- ing. Arrange in sections on a dish, having the base of shredded lettuce, garnish with lettuce and sprinkle chopped parsley over all. To Shred Lettuce. Eemove leaves from stalk, wash, drain, and cut in narrow strips, using scissors. 6 What to Have for Dinner. FEBNCH DEBSSING. I teaspoon salt 3 drops onion juice i teaspoon pepper 4 tablespoons olive oil 2 tablespoons vinegar Mix ingredients in order given and stir until well blended. APPLE CHAELOTTB. 1^ cups apple sauce Butter 4 slices stale bread i cup sugar Put apple sauce in buttered, shallow, baking dish. Eemove crusts from bread, butter generously, cut in tri- angles and arrange on top of sauce as closely as possible. Sprinkle with sugar, and bake in a moderate oven until bread is browned. Serve with thin cream. Family Dinners. MENU NO. II. "The art of cooking^ when not allied with a degener- ate taste or with gluttony, is one of the criteria of a peo- ple's civilization/' Corn Mock Bisque. Boast Chicken with Bread Stuffing, GiBLET Gravy. Boiled Eice. Sauted Egg Plant. Stuffed Green Peppers. Prune Pudding. Custard Sauce. Cafe Noie. 8 What to Have for Dinner. COEN MOCK BISQUE SOUP. 1 can com ^ can tomatoes 1 quart milk ^ teaspoon soda 1 slice onion i cup butter 3 tablespoons flour 2 teaspoons salt ^ cup cold water -J teaspoon pepper ^ teaspoon paprika Scald milk with corn and onion. Mix flour with cold water to form a smooth paste, and add to scalded milk ; then cook twenty minutes, stirring constantly at first, and rub through a sieve. Cook tomatoes ten minutes, add soda, and rub through a sieve. Combine mixtures and strain into tureen in which is butter in small pieces, and seasonings. EOAST CHICKEN. Dress, clean, stuff and truss a four-pound chicken. Eub entire surface with salt and spread breast and legs with soft butter, using four tablespoons. Place on back on rack in dripping pan and dredge bird and bottom of pan generously with flour. Place in a hot oven and when flour is well browned, reduce heat and baste. Turn, having breast side down, and baste every ten minutes during the remainder of the cooking, using one-fourth cup butter, melted in three-fourths cup boiling water, adding more water, if necessary, to prevent burning. A four-pound chicken requires from one and one-half to one and three-fourths hours. If a chicken is roasted breast down, the breast meat is more juicy and of finer flavor than it otherwise would be. Family Dinners. 9 STUFFING. 1^ cups soft bread crumbs Poultry seasoning ^ cup boiling water Salt i cup butter Pepper Melt butter in water and add to bread crumbs, then add seasonings to taste. If stuffing is to be served cold add one beaten egg, which makes it easier to slice. GIBLET GRAVY. Wash heart, liver, gizzard, neck and tips of wings of chicken. Put in sauce pan and add three cups cold water. Bring slowly to boiling point and let simmer un- til meat is tender. Eemove heart, liver and gizzard, and chop finely. Pour off liquid in pan in which chicken has been roasted. Fr'om liquid skim off three table- spoons fat; return to roasting pan and brown with three tablespoons flour. Pour on gradually, while stirring con- stantly, one and one-half cups stock in which giblets (heart, liver and gizzard) were cooked. Season with salt and pepper, strain, and add chopped giblets. BOILED EICE. Wash and pick over one cup rice. Put four quarts water in a kettle with two tablespoons salt and bring to boiling point. Add rice, a little at a time, so as not to check boiling of water. Boil twenty-five minutes, or until soft. Drain in coarse strainer and ^our over one quart hot water. Place strainer over a kettle containing a little hot water, place on back of range, and let steam until each kernel is dry. lo What to Have for Dinner. SAUTfiD EGG PLANT. Pare an egg plant, cut in one-fourth inch slices, and sprinkle with salt. Pile slices and put a weight on top, allowing it to remain one-half hour, thus expressing juice. Dip each slice in flour, and saute in butter until crisp and brown. STUFFED GEEEN PEPPEKS. 6 mushrooms finely chopped 6 green peppers 1 cup raw veal, finely chopped 2 tablespoons butter f cup soft bread crumbs ^ onion finely chopped Salt 3 tomatoes, chopped Cook peppers in boiling water three minutes. Cut a slice from stem end of each pepper, and remove seeds. Cook onion and mushrooms in butter five minutes. Add veal and tomatoes and cook five minutes. Season highly with salt and fill pepper cases with mixture. Put in a buttered baking pan, and bake thirty minutes in a hot oven, adding enough white stock to prevent peppers from burning. PRUNE PUDDING. f lb. prunes J cup sugar Whites 4 eggs Wash and pick over prunes. Put in a sauce pan, cover with cold water, and soak two hours. Cook in same water until soft, when water should be nearly evap- orated. Eemove stones and cut prunes in small pieces; then sprinkle with the sugar. Beat whites of eggs until stiff, and add prunes, gradually. Pour into a slightly Family Dinners. ' ' buttered pudding dish, and bake in a moderate oveu twenty-five minutes. Chill and serve with Custard Sauce or whipped cream, sweetened and flavored. CUSTAED SAUCE. 1^ cups scalded milk 3 tablespoons sugar Yolks 3 eggs Few grains salt ^ teaspoon vanilla Beat egg yolks slightly, add sugar and salt; then add hot milk, gradually, while stirring constantly. Cook in double boiler until mixture thickens, stirring con- stantly at first and afterwards occasionally. Strain, chill and flavor. CAFfiNOIE (BOILED). 1 cup ground coffee | egg ^ cup cold water 3 cups boiling water Wash an egg and break shell and all into a cup and beat slightly. Mix coffee with one-half the egg and one- half the cold water. Turn into a granite ware coffee pot, (which has been previously scalded with boiling water,) add boiling water, stuff spout of coffee pot with soft pa- per, place pot on front of range, and let boil three min- utes. Add remaining cold water and let stand on back of range, where coffee will not boil, for ten minutes. Serve in after-dinner coffee cups with cut sugar. 12 What to Have for Dinner. MENU NO. III. "The seat of courage is the stomach/' Black Bean Soup. SAuiiED Fillets of Lamb, Browned Sweet Potatoes, Stewed Celery ik White Sauce. Baked Squash. Dressed Lettuce. Cheese SandwichbSi Boston Pudding with Cream. Family Dinners. 13 BLACK BEAN SOUP. 2 cups black beans Bit of bay leaf 3 quarts cold water Sprig of parsley 3 cloves •1^ tablespoons butter 4 peppercorns IJ tablespoons flour 3 stalks celery ^ tablespoon salt 1 onion, sliced Few grains cayenne 1 slice carrot 1 lemon, cut in thin 1 slice turnip slices ( 1 hard boiled egg, cut in thin slices Soak beans, over-night, in cold water to cover. Drain, add cold water, bring to boiling point and let simmer until soft; then force through a puree strainer. Cook seasoning in butter five minutes, add flour and cook one minute, then add to soup with salt and cayenne. Put sliced lemon and egg in tureen and strain over the hot soup. SAUTSlD FILLETS OF LAMB. Order two pounds lamb cut from fore quarter. Re- move bones, and cut meat in strips one inch in thickness ; then flatten with a cleaver to three-fourths inch in thick- ness. Arrange on a platter and pour over a marinade made by mixing three tablespoons olive oil, three table- spoons vinegar, two-thirds teaspoon salt, one-half onion finely chopped, and one tablespoon parsley finely chopped. Cover and let stand, over-night, or for several hours. Remove pieces of vegetables from fillets and saute in a hot frying pan, using as little butter as possible. BROWNED SWEET POTATOES. Cut boiled sweet potatoes into slices one-fourth inch thick, arrange in a shallow baking pan, spread with 14 What to Have for Dinner. softened butter, sprinkle lightly with salt and paprika and bake in a hot oven until well browned. STEWED CELEEY. Wash, scrape and cut celery in one-inch pieces; there should be two cups. Cook in boiling salted water until tender, drain and add one cup White Sauce. WHITE SAUCE. 2 tablespoons butter 1 cup scalded milk 2^ tablespoons flour -J teaspoon pepper I teaspoon salt Put butter in sauce pan and stir until melted and bubbling, add the flour and seasonings and cook one minute. Pour on gradually, while stirring constantly, the hot milk. Beat until smooth and glossy, using a wire whisk. BAKED SQUASH. Cut squash in pieces, remove seeds and stringy por- tions, put in dripping pan and bake until soft. Five minutes before squash is done, sprinkle with salt, and grated soft, mild cheese. Serve in the shells. DRESSED LETTUCE. Eemove leaves from stalks, discarding outside wilted ones. Wash in very cold water, drain, and dry on a towel. Arrange in as nearly the original shape as pos- sible and serve with Family Dinners. 15 FRENCH DEESSING. i teaspoon salt 2 tablespoons vinegar J teaspoon pepper 4 tablespoons olive oil Few drops onion juice Mix ingredients and stir or shake nntil well blended. CHEESE SANDWICHES. Cut stale bread in very thin slices and spread one- half with the following mixture: Grate mild cheese, and rub to a paste with soft but- ter, using one-fourth as much butter as cheese. Season highly with salt and cayenne. Cover with remaining slices of bread, and cut in fancy shapes. BOSTON PUDDING. 5 slices entire wheat bread, cut f inch thick 3 cups milk ^ cup molasses Butter Eemove the crust from bread, and butter slices gen- erously. Arrange in shallow buttered pudding dish and pour over three-fourths of the milk mixed with molasses. Bake three hours in a very slow oven, stirring occasionally and adding remaining milk after first hour of cooking. Serve with thin cream. i6 What to Have for Dinner. MENU NO. IV. "To he equal, physically and mentally to our day's work, depends upon the food we eat." Onion Soup. Fried Smelts, Sauce Taetake. French Eolls. Broiled Porterhouse Beef Steak, MaItre d'H6tel Butter. Potato Strips. Creamed Turnips. Steamed Chocolate Pudding, Sterling Sauce. Family Dinners. 17 ONION SOUP. 13 onions (small) 1 teaspoonful salt i cup butter Few grains pepper 2i tablespoons flour 2 egg yolks 1 quart milk 1 cup cream Eemove skin from onions and cut in thin slices; add butter and cook two minutes. Set on back of range, cover tightly, and let simmer until soft, but not brown. Sprinkle with flour, stir until well mixed, then cook over flre three minutes, stirring constantly. Add to milk and cook in double boiler one-half hour. Eub through a sieve and add seasonings. Beat egg yolks slightly and add cream gradually, then add to soup just before serving. i FKIED SMELTS. Clean smelts, sprinkle with salt and pepper, and skewer into fancy tshapes. Dip in crumbs, egg, and crumbs, and fry in deep fat. Drain and arrange on a folded napkin, garnish with parsley and lemon and serve with Sauce Tartare. SAUCE TAETAEE. 1 teaspoon mustard Yolks 3 eggs 1 teaspoon salt 1 cup olive oil Few grains cayenne 1 tablespoon vinegar J tablespoon, each, olives, -J teaspoonful onio^ juice pickles and parsley, finely 1 tablespoon capers, finely chopped chopped f tablespoon lemon juice Mix mustard, salt and cayenne, add yolks of eggs un- beaten and stir until well mixed. Add oil gradually i8 What to Have for Dinner. at first, drop by drop, beating constantly, and as mix- ture thickens thin -with vinegar, and after vinegar is used, lemon juice. Chill thoroughly and, just before serving, add remaining ingredients. Sauce Tartare may be piled in lemon shells or cu- cumber cups or boats, for individual service. FRENCH EOLLS. 1 cup milk 2 tablespoons sugar 1 yeast cake, dissolved in 1 teaspoon salt i cup lukewarm water 1 egg Flour Yolk 1 egg 4 tablespoons melted butter Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cups of flour; beat well, cover and let rise until light. Add sugar, salt, eggs well beaten, butter and enough more flour to knead; knead, let rise again, shape in small biscuits, place in rows on a board and cover with a cloth and pan. Let rise until light, then roll on a board (where there is no flour) using .the hands until six inches in length. Place rolls one and one-half inches apart on a buttered sheet and bake twelve to fifteen minutes in a hot oven, re- ducing the heat after the first five minutes. BROILED PORTERHOUSE BEEF STEAK Wipe a Porterhouse steak with a cloth wrung out of cold water and trim off superfluous fat. Grease a wire broiler and lock meat in broiler, having fat edge next to handle. Broil over a clear fire, turning every fifteen seconds during the first two minutes of the cooking (to prevent the escape of juices) and afterwards occa- Family Dinners. 19 sionally. Steaks cut one inch thick wili require five minutes, if liked rare; six minutes, if liked well done. Remove to hot serving dish and spread with MAITRE D'HOTEL BUTTER. i cup butter -J teaspoon pepper ^ teaspoon salt 1 tablespoon lemon juice 1 tablespoon finely chopped parsley Put butter in a small bowl, and with a wooden spoon work until creamy. Add salt, pepper, parsley an- ^ cup oysters ter ^ cup bread crumbs f teaspoon salt 1 egg i teaspoon pepper Few grains cayenne Finely chop veal and pound in a mortar, and add i8o What to Have for Dinner. oysters finely chopped; then add bread crumbs, egg slightly beaten, butter, and seasonings. Mix ingredients to form a smooth paste and shape in balls one inch in diameter, then using a slight pressure of the hand roll balls into forms resembling corks. Dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper. Serve with Veloute Sauce. VBLOUTie SAUCE. 2^ tablespoons butter 1^ cups white stock 3 tablespoons flour ^ teaspoon salt Few grains pepper Melt butter, add flour mixed with seasonings, and stir until thoroughly blended. Pour on, gradually, the white stock, adding about one-third at a time, stirring until well mixed, then beating until smooth and glossy. FILLET OF BEEF A LA JARDINIERE. Wipe a three-pound fillet, trim and remove fat. Put one-half pound butter in a hot iron frying pan and, when melted, add fillet and turn frequently until the en- tire surface is seared and well browned; then turn oc- casionally until meat is done, the time required being about thirty minutes. Remove to hot serving dish and garnish with two cups potato balls, one cup, each, French peas, glazed carrots and one-half cup seedless raisins cooked in boiling water until plump and soft. Serve with Brown Walnut Sauce. BROWN WALNUT SAUCE. Pour off one-fourth cup fat from frying pan, add five tablespoons flour, and stir until well browned, then Company and Formal Dinners. i8i pour on gradually, while stirring constantly, one and one-fourth cups brown stock. When boiling point is reached, add the following nut mixture: Break two ounces English walnut meats in quarters and saute in butter, using just enough to prevent nut meats from burning. Mix three-fourths tablespoon chutney, one and one-half tablespoons chopped pickles, two-thirds tablespoon Worcestershire Sauce, one-fourth teaspoon salt and a few grains cayenne. Pour over nuts and heat thoroughly. POTATO BALLS. Wash and pare large potatoes, and shape into balls, using a French vegetable cutter; there should be two cups. Soak in cold water, twenty minutes. Drain and cook in boiling salted water until soft. Drain again, and pour over one tablespoon melted butter, and sprinkle with finely chopped parsley. FEENCH PEAS. Drain one can French peas from their liquor and rinse with cold water. Put in a sauce pan with four table- spoons butter and cook ten minutes. Season with salt and paprika. GLAZED CAEEOTS. Wash, scrape and cut carrots in one-fourth inch slices, and slice in one-fourth inch strips; there should be one cup. Parboil in boiling salted water fifteen minutes; drain, put in an omelet pan with one-fourth cup white stock, two tablespoons butter, and one-half teaspoon sugar. Place pan on back of range, and cook slowly, shaking pan occasionally until carrots are tender and slightly browned. 1 82 What to Have for Dinner. BOASTED WILD DUCKS. Dress, clean and truss wild ducks. Sprinkle with salt and pepper, place on rack in dripping pan, and roast in a very hot oven twenty minutes. Baste every three minutes with one-half cup butter, melted in one-fourth cup boiling water to which are added two tablespoons lemon juice. Serve with Orange Sauce. OEANGB SAUCE. 4 tablespoons butter Juice 2 oranges 4 tablespoons flour Eind 2 oranges 1^ cups white stock -J tablespoon lemon juice •J teaspoon salt Few grains cayenne Cut rind of oranges in very thin strips, then shred. Parboil, ten minutes, in boiling water to cover and drain. Melt butter, add flour and pour on, gradually, while stirring constantly, stock, and orange juice. Add seasonings, and shredded rind. EOMAINE SALAD. Separate the leaves from one head romaine. Wash and dry on towel, then shred leaves, using shears. Arrange in salad bowl and pour over a French Dressing. FEENCH DEESSING. •J teaspoon salt 5 tablespoons olive oil ^ teaspoon pepper 2 tablespoons vinegar Few drops onion juice Mix ingredients and beat thoroughly. MOULDED CHEESE WITH BAE-LE-DUC STJiAW- BEEEIES. Mash cream cheese and press into a mould. Eemove Company and Formal Dinners. 183 from mould, cover with whipped cream sweetened with powdered sugar and pour around strawberries. Serve with butter thins or water thins. PASTRY NUT STICKS. Roll plain paste as thinly as possible. Cut in strips three and one-half inches long and one and one-half inches wide and brush over with beaten white of egg. Sprinkle with almonds blanched and shredded and powered sugar. Bake in a hot oven until delicately browned. STRAWBEREY ICE CREAM WITH BRANDIED PEARS. 1 box strawberries 1 quart cream 1^ cups sugar Few grains salt Juice 1 lemon Red coloring Mash strawberries, add sugar, mix thoroughly and let stand one hour. Add lemon juice and squeeze through double thickness of cheese cloth; then add cream, salt and coloring. Freeze, mould in brick form and garnish with BRANDIED PEARS. Remove pears from can and, if whole, cut in halves crosswise and remove stems and seeds. Drain, and fill cavities with brandy, light, and when brandy has stopped burning, repeat. Surround ice cream brick with pears, fill cavities with brandy and send to table with brandy burning. SALTED ALMONDS. (See p. 120, under Christmas Dinners, Menu No. I.) II 84 What to Have for Dinner. COMPANY DINNEES. MENU NO. III. "Little dinners make peofle friends." Pruxt Cocktail. Lobster Bisque Soup, Bread Sticks. Halibut 1 la Meniere. Dressed Cucumbers. TOURNEDOS of BeEF. Broiled Chicken, Vienna Sauce. Duchess Potatoes. Boiled Asparagus. Pate de Foie Grab in Aspic. Colorado Salad. Caramel Nut Ice Cream. Shrewsbury Biscuit. Salted Pecans. Bonbons. Crackers. Cheese. Cafei Noir. Company and Formal Dinners. 185 FRUIT COCKTAIL. Remove pulp from grape fruit and mix with shredded pineapple and halves of fresh strawberries, using half as much pineapple as grape fruit pulp, and allowing four strawberries to each serve. Chill thoroughly, and pour over Wine Dressing. Serve in champagne glasses and garnish top of each with a whole strawberry. WINE DRESSING. Mix one-third cup sherry wine, three tablespoons apricot brandy, and one-half cup sugar. Let stand until sugar has dissolved. LOBSTER BISQUE. 1 two-lb. lobster 4 cups scalded milk 2 common crackers 2 tablespoons butter 2 cups white stock Lobster coral 1 tablespoon butter -J teaspoon salt 1^ tablespoons ilour Few grains pepper Few grains cayenne Remove meat from lobster and finely chop. Pound crackers in a mortar, add lobster meat and stock, gradu- ally, to form a paste; then add remaining stock. Melt butter and flour and pour on lobster mixture. Add seasonings to scalded milk and combine mixtures. Cream two tablespoons butter and add lobster coral, forced through a strainer, until a smooth paste is formed. Add by bits to hot soup, stirring with a wire whisk. HALIBUT A LA MENIfiRE. Wipe two slices halibut, sprinkle with salt and pepper, brush over with lemon juice and let stand ten minutes. 1 86 What to Have for Dinner. Dip in cream, then in flour, and saute in butter. Re- move to hot platter, take out the bone, and remove skin. Add to butter remaining in pan two tablespoons flour and pour on one cup white stock, then add one and one- half teaspoons anchovy essence and a few drops lemon juice. Just before sauce is poured over "halibut, add one and one-half tablespoons butter and one-half tablespoon finely chopped parsley. TOUENEDOS OF BEEP. Wipe eight mignon fillets of beef. Shape in circular form, and saute in butter, four minutes. Put a mush- room cap on each, sauted in butter, then stuffed. Sprinkle stuffed mushroom caps with buttered crumbs, and bake in a hot oven until crumbs are browned. Eemove to hot serving dish, pour around Espagnol Sauce and garnish with strips of red and green peppers, cut in fancy shapes. Stuffing for Mushroom Caps. Finely chop six mushrooms, add one tablespoon, each, parsley and onion finely chopped and one tablespoon butter. Moisten with Espanol Sauce. ESPAJTOL SAUCE. \ cup butter IJ cups brown stock 1 stalk celery, finely -J teaspoon salt chopped i teaspoon pepper 1 slice, each, onion and Stems 8 mushrooms, carrot, finely chopped finely chopped \ cup flour Few grains cayenne Cook vegetables in butter until well browned, add flour and continue the browning, then pour on gradually. Company and Formal Dinners. 187 while stirring constantly, brown stock. Add seasonings and strain. BROILED CHICKEN". Singe, wipe, and with a sharp pointed knife, be- ginning at back of neck, make a cut through the back- bone the entire length of the bird. Lay open bird and remove contents. Cut out rib bones, remove breastbone, then cut through tendons at joints. Sprinkle with salt and place in a well-greased wire broiler and broil twenty-five minutes over a clear fire, turning often. Should chicken become dry, brush over with melted butter. Eemove to dripping pan, spread with soft butter and bake two minutes. Serve with Vienna Sauce. VIENNA SAUCE. To two-thirds cup Mayonnaise Dressing, add two- thirds tablespoon, each, finely chopped capers, and pars- ley, and one-half tablespoon each, finely chopped pickles and olives; and one can tomatoes, stewed, strained and cooked until reduced to two tablespoons. DUCHESS POTATOES. To one and one-half cups hot riced potatoes, add one and one-half tablespoon butter, one-half teaspoon salt and the yolks of two eggs, slightly beaten. BOILED ASPARAGUS. Boil asparagus, drain, sprinkle with salt and pour over melted butter. PATfi DE FOIB GRAS IN ASPIC. Cook two tablespoons, each, carrot, onion and celery, two sprigs parsley, two sprigs thyine, one sprig savory. 1 88 What to Have for Dinner. two cloves, one-half teaspoon peppercorns, and one-half bay leaf in two-thirds cup Sherry wine, eight minutes. Strain and reserve liquor. Add one box gelatine and the juice of one lemon to one quart consomme. Heat to boiling point, add strained liquor and season with salt and cayenne. Cool, add whites of two eggs, beaten slightly, and stir constantly until boiling point is reached. Place on back of range, let stand twenty min- utes, and strain through double thickness of cheese cloth. Line individual moulds with the aspic and fill with pate de foie gras moistened with whipped cream. COLORADO SALAD. Eemove stones from red and white cherries and cut in halves lengthwise ; remove pulp from oranges ; remove skins from bananas and cut in one-half inch cubes. Mix equal quantities of each and marinate with French Dressing. | Serve in cups made from lettuce leaves. FRENCH DRESSING. Mix one-fourth teaspoon salt, one-eighth teaspoon paprika, four tablespoons olive oil, and one tablespoon, each, vinegar and lemon juice. Stir until well blended. CARAMEL NUT ICE CREAM. 1 cup sugar 2 cups milk §■ cup English walnut 1 cup heavy cream meats 1^ teaspoons vanilla Yolks 3 eggs- Few grains salt Put two-thirds of the sugar in a smooth granite sauce pan, place over hot part of range, and stir con- stantly until melted.' and of the color of maple syrup. Company and Formal Dinners. 189 Add to cararoel thus made, chopped nut meats and turn into a slightly buttered pan to cool. When cool, pound in a mortar, then pass through a puree strainer. Make a custard of egg yolks, remaining sugar, milk and salt. Add caramelized sugar, flavoring and cream, beaten until stiff; then freeze. SHEEWSBUEY BISCUIT. ^ cup butter 3 cups flour i cup sugar 1 egg Cream the butter, and add sugar, gradually, con- tinuing the beating; then add egg, well beaten, and flour. Toss on a floured board, roll very thin and shape with a round cutter, first dipped in flour. Put on tin sheet and bake in a slow oven. It may be necessary to add more flour. SALTED PECANS. (See p. 128, under Christmas Dinners, Menu No. II.) 190 What to Have for Dinner. COMPANY DINNERS. MENU NO. IV. "Without good company all dainties Lose their true relish, and like painted grapes. Are only seen, not tasted." Caviare Canapes. Consomme with Egg Balls. Lobster in Cases. Sweetbreads a la Huntington. Roast Duck. Stuffed Apples. Fried Hominy. Creamed Cauliflower. Chicory Salad. Cheese Croquettes. Macaroon Ice Cream. Sponge Drops. Salted Almonds. Bonbons. Cafe Noie. Company and Formal Dinners. 191 CAVIAEE CAJSTAPfiS. Cut stale bread in one-fourth inch slices; then shape into crescents, using a round cutter. Saute in butter until delicately browned, and, when cold, spread with caviare. Serve each canape on a fancy plate and gar- nish with a sprig of watercress. CONSOMMfi WITH EGG BALLS. For consomme, (see p. 122, under Christmas Din- ners, Menu No. II.) EGG BALLS. 2 "hard boiled" eggs Few grains cayenne i teaspoon salt 1 teaspoon butter ■J teaspoon parsley, finely chopped Chop eggs and rub through a sieve, then add re- maining ingredients. Moisten with raw egg yolk to make of consistency to handle, shape in small balls, and poach in boiling water or milk. LOBSTEE IN CASES. 1 two-lb. lobster Few grains cayenne 3 tablespoons butter 2 tablespoons butter 3 tablespoons flour 2 tablespoons Sherry wine 1 cup milk 1 tablespoon brandy 1 teaspoon salt Yolks 2 eggs i teaspoon pepper i cup cream Buttered bread crumbs Eemove lobster meat from shell, and cut in small cubes, reserving the coral. Make a white sauce of but- ter, flour, milk, salt, pepper and cayenne. Melt two 192 What to Have for Dinner. tablespoons butter in omelet pan, add lobster cubes and cook until heated, then add Sherry wine, and brandy, and cook two minutes. Add yolks of eggs slightly beaten and diluted with cream, then white sauce. Turn into buttered ramequin dishes or scallop shells. Sprinkle with coral dried and forced through a puree strainer, then with buttered bread crumbs. Bake in hot oven until slightly browned. Do not allow to remain for too long a time, as sauce is liable to separate. SWEETBEBADS A LA HUNTINGTON". Parboil sweetbreads, sprinkle with salt and pepper, and dredge with flour. Arrange in baking pan and spread with softened butter, allowing two tablespoons to each sweetbread, then arrange narrow thin strips fat salt pork on top. Bake in a hot oven twenty-five to thirty minutes, basting twice during the cooking, and removing pork during the last five minutes of the cook- ing. Serve around a mound of green peas. To Parboil Sweetbreads. * Soak sweetbreads in cold water to cover one hour, changing the water several times. Drain, and cook in boiling, salted, acidulated water, twenty minutes, al- lowing one-half tablespoon salt and one tablespoon vinegar to each pair of sweetbreads. Again drain, cover with cold water, let stand until cold, then remove pipes and membrane. EOAST DUCK. Dress and clean a duck. Put in body two sliced apples mixed with two sliced onions. The stuflBng is to im- prove the flavor but is not to be served. Truss, same as goose, place on rack in dripping pan, sprinkle with Company and Formal Dinners. 193 salt and pepper and dredge duck and bottom of pan with flour. Eoast in a hot oven until tender, the time re- quired being about one and one-fourth hours. Baste every fifteen minutes during the cooking. Eemove to hot platter and garnish with watercress. DUCK GEAVY. To three tablespoons fat remaining in pan, add two tablespoons flour and when well mixed pour on gradu- ally, while stirring constantly, one and one-half cups brown or white stock. Season with salt and pepper and strain. STUFFED APPLES. Eemove a thick slice from the stem end of apples, and scoop out the pulp, leaving apple cups. To one- third the pulp cut in small pieces, add an equal quantity of Maraschino cherries cut in pieces and pecan nut meats broken in pieces. Place in a shallow pan, and add one teaspoon sugar to each apple cup. Bake long enough to soften the apple, but not long enough to have the cup lose its shape. Eemove from oven and add one teaspoon, each. Maraschino and Sherry to each cup. FEIED HOMINY. To two and one-fourth cups boiling water, add, gradually, while stirring constantly, one-half cup fine hominy and three-fourths teaspoon salt. Let boil three minutes; then cook in double boiler one and one-half hours. Pack solidly in a mould and, when cold, remove from mould, cut in thin slices, dip in flour, and saut6 in butter until well Iwowned on both sides. 194 What to Have for Dinner. CEEAMED CAULIFLOWER (See p. IS?, under Lenten Dinners, Menu No. II.)' CHICORY SALAD. Separate leaves from one head chicory, wash thor- oughly, and drain. Arrange in salad bowl as near the original shape as possible and pour over the following dressing : Mix one-fourth teaspoon salt, one-eighth teaspoon pepper, four tablespoons olive oil, two tablespoons vine- gar, and stir until well blended. Then add one table- spoon each, onion and parsley, finely chopped. CHEESE CROQUETTES. 4 tablespoons flour f cup milk 3 tablespoons butter f cup grated, soft cheese 1 slice onion Salt Cayenne Scald milk with onion and remove onion. Melt but- ter, add flour, and pour on, gradually, the milk. Add cheese, season with salt and cayenne, and spread on a plate to cool. Shape, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. MACAROON ICE CREAM. 1 pint heavy cream ^ lb. dried macaroons 1 pint milk ^ cup Sherry wine § cup sugar Few grains salt . Roll macaroons and soak in Sherry several hours. Beat cream until stiff, and add sugar which has been Company and Formal Dinners. 195 dissolved in milk. Combine mixtures and add a few grains of salt. Freeze, mould, pack in salt and ice and let stand one hour. SPONGE DROPS. Whites 3 eggs ^ cup flour i cup powdered sugar -J teaspoon salt Yolks 2 eggs J teaspoon vanilla Beat whites of eggs until stifE and dry, and add sugar, gradually, continuing the beating. Add yolks of eggs beaten until thick and lemon colored, then cut and fold in flour mixed and sifted with salt. Shape in circles, three inches in diameter, on a tin sheet cov- ered with unbuttered paper. Sprinkle with powdered sugar and bake eight minutes in moderate oven. 196 What to Have for Dinner. COMPANY DINNEES. MENU NO. V. "A. good digestion to you all; and once more I shower a welcome on you; welcome all." Mock Turtle Soup, Eoyal Custard. Fried Oysters, Southern Cole Slaw. Moulded Sweetbreads, Truffle Sauce. Fillets of Beef, Eaisin Sauce. Parisian Potatoes. Peas a la Francaise, Broiled Quail. ^ruit and Nut Salad. Custard Souffle. Foamy Sauce. TuTTi Feuitti Ice. Bonbons. Crackers. Cheese. Cafe Noir. Company and Formal Dinners. 197 MOCK TTJETLE SOUP. 1 calf's head 4 cloves 10 peppercorns 6 allspice berries 2 sprigs thyme 2 sprigs parsley ^ onion sliced 6 slices carrot 2 stalks celery 3 quarts boiling water 1 cup calf's head meat 2 cups brown stock ^ cup butter J cup tlour 1 cup stewed and strained tomatoes Juice ^ lemon J cup Madeira wine Salt Pepper Clean and wash calf's head and soak one hour in cold water to cover. Cook until tender in three quarts boil- ing salted water, to which seasonings and vegetables have been added. Eemove head and boil stock until reduced to one quart. Strain and cool. Melt and brown butter slightly, add flour and stir until well browned, then pour on gradually the brown stock. Add calf's head stock, tomatoes, one cup face meat, cut in dice, and lemon juice. Simmer eight minutes, add Eoyal Custard cut in dice, and wine. Season with salt and pepper. EOYAL CUSTAED. Yolks legg 3 eggs i cup calf's head stock ^ teaspoon salt Pew grains cayenne Beat eggs slightly, and add head stock and season- ings. Pour into small buttered tin mould to the depth of one-third inch. Place mould in pan of hot water and bake until firm. Cool, remove from mould and cut in one-third inch cubes 198 What to Have for Dinner. PRIED OYSTEES. Wash oysters, parboil in their own liquor; and dry between towels. ■ Dip in fine bread crumbs, seasoned with salt and pepper, egg slightly beaten and diluted with one tablespoon milk, then in crumbs again. Fry in deep fat until well browned, and drain on brown paper. Serve with Southern Cole Slaw. SOUTHEElSr COLE SLAW. 1 cup cabbage, finely 1 green pepper, finely shredded chopped 1 cup celery, finely cut 1 teaspoon celery seed 1 red pepper, finely -J teaspoon salt chopped 2 teaspoons sugar j i cup vinegar Mix ingredients in the order given, and serve without cooking. MOULDED SWEETBREADS. Parboil a pair of sweetbreads and cut in small cubes. Fold into a chicken forcemeat and turn into a border mould, first decorated with truffles. Set in pan of hot water, cover with buttered paper, and bake until firm. Remove from mould and pour around Truffle Sauce. Chicken Forcemeat. Finely chop the breast of an uncooked chicken, pound in a mortar, then rub through a sieve. Add, gradually, the whites of two eggs, and work until smooth. Season highly with salt and paprika ; and add heavy cream until of right consistency, which can only be determined by cooking a small ball in boiling salted water. When mix- Company and Formal Dinners. 199 ture will not keep in shape, more white of egg is needed. If too stiff add more cream. TEUFFLB SAUCE. Melt three tablespoons butter, add four tablespoons flour, and pour on gradually, while stirring constantly, three-fourths cup, each, cream and chicken stock. Sea- son with salt and paprika and add two tablespoons chopped truffles. SAUTfiD FILLETS OF BEEF, EAISIN SAUCE. Cut beef tenderloin in slices one-inch thick and shape in circular pieces. Saute six minutes in a hot, slightly buttered frying pan, turning every twenty seconds for the first minute, that surface may be well seared, thus preventing escape of juices. After the first minute, turn occasionally. When half done, sprinkle with salt. Re- move to hot serving dish, spread with soft butter, and pour over EAISIN SAUCE. Soak one-half cup seeded raisins in boiling water to cover, twenty minutes. Drain, cut in halves, add three tablespoons Sherry wine, cover and let stand two hours. PAEISIAN POTATOES. Wash and pare large potatoes and shape into balls, using a French vegetable cutter; there should be three cups. Plunge into cold water, let stand ten minutes and drain. Melt one-fourth cup butter in a small drip- ping pan, add potatoes and sprinkle with salt. Place in oven, and cook until potatoes are soft; the time re- quired being about twenty minutes. 20O What to Have for Dinner. PEAS A LA FRANCAISE. Cook three tablespoons butter with one slice bacon eight minutes; remove bacon and add two cups fresh peas and eight small onions. Cook until vegetables, are soft, adding a small quantity of boiling water to pre- vent burning. Add one-fourth cup cream, yolk one egg, and one head lettuce, cut in quarters. Season with salt and pepper. BROILED QUAIL. Singe, wipe, and with a sharp pointed knife, begin- ning at back of neck, make a" cut through backbone the entire length of bird. Lay open the bird and remove contents from inside. Wipe thoroughly, sprinkle with salt, brush over with olive oil, and broil over a clear fire, ten to twelve minutes, watching carefully and turn- ing so that all parts may be equally browned. Remove quail to canapes of bread spread with Maitre d'Hotel Butter, then browned in oven. Garnish with slices of lemon and watercress. FRUIT AND NUT SALAD. Skin and remove seeds from Malaga grapes and cut in halves lengthwise; there should be one-half cup. Mix with one-half cup shredded fresh pineapple, one-half cup apple, pared and cut in small pieces and three- fourths cup Brazil nuts, skinned and cut in pieces. Add one-half tablespoon lemon juice and moisten with Cream Mayonnaise. Arrange in nests of lettuce leaves and garnish with Cream Mayonnaise forced through a pastry bag and tube. Company and Formal Dinners. 201 CREAM MAYOISTNAISE DEESSING. ■J teaspoon mustard f cup olive oil 4 teaspoon salt f tablespoon lemon juice Few grains cayenne f tablespoon vinegar Yolks 2 eggs ^ cup cream Mix mustard, salt and cayenne. Add yolks of eggs and stir until thoroughly mixed. Add oil, at first drop by drop, stirring with a wooden spoon or wire whisk. As mixture thickens dilute with vinegar, when oil may be added more rapidly. Add the lemon juice when nearly finished. Set in a cold place to chill and, when i"eady to use, add the cream beaten until stiff. CUSTARD SOUFFLfi. (See p. 161, under Warm Weather Dinners, Menu No. III.) TUTTI FRUITTI ICE. 4 cups water 1 cup candied fruit, pine- 2 cups sugar apple and cherries., cut in 2 cups orange juice small pieces i cup lemon juice i cup raisins, seeded and Grated rind 3 oranges cut in pieces J cup brandy Make a syrup by boiling water and sugar, fifteen min- utes. Add fruit juices and grated rind. Cool, strain and freeze. When well frozen, add candied fruits, and raisins which have soaked in brandy four hours. Serve in glasses and garnish with candied orange peel. 202 What to Have for Dinner. COMPANY DINNEES. MENU NO. VI. "With a few friends And a few dishes dine." White Soup with Wine. Pulled Bread. Mushrooms under Glass. EoAST Turkey, Truffle Gravy. Dutch Potatoes. Glazed Chestnuts. Celery au Bechamel. Fruit Salad. Mayonnaise Dressing. Canton Mousse. Cream Cones. Salted Pecans. Bonbons. Crackers. Cheese. Cafe Noir. Company and Formal Dinners. 203 WHITE SOUP WITH WINE. 4 lbs. knuckle of veal 1 tablespoon salt 2 quarts cold water Few grains cayenne 3 slices carrot ^ teaspoon peppercorns 1 sliced onion 2 tablespoons Sauteme 4 stalks celery wine 2 sprigs parsley 1 teaspoon beef extract Bit of bay leaf 1 cup cream Wipe meat, remove from bone and cut in small pieces. Put meat and bone in soup kettle, cover with water and add carrot, onion, celery, parsley, bay leaf, salt, cayenne, and peppercorns. Bring quickly to boiling point, simmer five hours and strain. Chill, remove fat, reheat, add wine, beef extract and cream. Season with salt and cayenne. PULLED Bi?EAD. Cut crusts from a loaf of bread just from the oven. With a fork pull the bread apart into strips five inches long and quite thin. Dry in a slow oven until crisp, taking care bread is only a delicate brown when finished. Serve as an accompaniment to soups. MUSHEOOMS UNDEE GLASS. Cream two tablespoons butter, and add one-half table- spoon lemon juice, one-fourth teaspoon salt, a few grains pepper, and one-half tablespoon finely chopped parsley. Toast a circular piece of bread one-half inch in thick- ness and five ihches in diameter. Spread one-half the mixture on toast, and put buttered side down in baking dish. Pile mushroom caps on toast in coqical shape. Dot remaining sauce over mushrooms, and pour over 204 What to Have for Dinner. one-third cup cream. Cover with glass and cook on top of range twenty -five minutes. Just before serving add one teaspoon Sherry or Madeira wine. Baking dishes, with bell-shaped glass covers for cook- ing mushrooms under glass, may be bought of any first- ■class dealer in house furnishing goods. EOAST TUEKEY. Dress, clean, stuff, and truss an eight-pound turkey. Spread with thick, sour cream, and let stand in ice box over-night. Put on rack in dripping pan, sprinkle with salt, dredge bird and bottom of pan with flour, and lay thin strips fat bacon over breast. Bake two and one- half hours, basting every fifteen minutes with one-half cup butter, melted in one-half cup boiling water, and, after this is used, with fat in pan. Turn turkey fre- quently, that it may brown evenly, removing the bacon after the first hour of the cooking. STUFFING. Finely chop two-thirds pound, each, fat salt pork and lean fresh pork. Shell two pounds French chestnuts, cook in boiling salted water until soft, and force through a puree strainer. Add to pork, and season with salt, pepper, thyme and bay leaf, pounded and sifted. TEUFFLE GEAVY. To four tablespoons fat remaining in pan, add five tablespoons flour and pour on, gradually, while stirring constantly, two cups stock in which ^blets, neck and tips of wings have been cooked. Add one-half teaspoon salt, few I grains pepper, one tablespoon Madeira wine and two chopped truffles. Company and Formal Dinners. 205 DUTCH POTATOES. Wash and pare eight small potatoes, and soak in cold water, to cover, one-half hour. Drain, put in sauce pan and cover with one quart boiling water to which has been added two tablespoons butter, and one-half table- spoon salt. Cook until soft, and drain. Eetum to sauce pan, add three tablespoons butter, one tablespoon lemon juice, one-third teaspoon salt and a few grains cayenne. Cook three minutes, shaking pan frequently. Eemove to hot serving dish, and sprinkle with one table- spoon finely chopped parsley. GLAZED CHESTNUTS. Eemove shells from one pint French chestnuts. Put in sauce pan, cover with boiling water, and let boil five minutes. Drain, plunge into cold water, and rub off the dark skins. Eetum to sauce pan, add one-half cup brown stock, and let simmer gently. Shake sauce pan frequently, allowing chestnuts to cook until soft, when stock will be evaporated. CELEEY AU BfiCHAMEL. 3 cups celery 2 tablespoons flour ]| cups white stock J teaspoon salt 2 tablespoons butter -J teaspoon pepper Wash, scrape and cut celery in one-inch pieces ; there should be three cups. Plunge into boiling water and let boil five minutes. Drain, add white stock, and let simmer thirty minutes or until soft. Melt butter, add flour; and pour on, gradually, the cooked celery. Sea- son with salt and pepper. 2o6 What to Have for Dinner. FRUIT SALAD. Eemove skin and seed from Malaga grapes and cut in halves lengthwise. Mix with an equal quantity of shredded fresh pineapple, apples, pared, cored and cut in small pieces, celery, cut in small pieces, and Brazilian nuts (from which skins have heen removed) cut in small pieces. Mix thoroughly, sprinkle with lemon juice and moisten with Mayonnaise Dressing. CANTON MOUSSE. ^teaspoon granulated Few grains salt gelatine 1 tablespoon wine i cup cold water 1 tablespoon brandy 1 cup milk 2 tablespoons ginger syrup Yolks 2 eggs J cup Canton ginger, cut ^ cup sugar in pieces Whip from 2^ cups cream Mix wine, brandy, ginger syrup, and Canton gin- ger; cover, and let stand two hours. Soak gelatine in cold water, and add to custard made of milk, eggs, su- gar and salt. Strain, chill in pan of ice water, add ginger mixture, and when mixture begins to thicken, fold in whip from cream. Put in melon mouldj pack in salt and ice, and let stand two hours. CREAM CONES. Eoll pufE paste to one-fourth inch in thickness. Shape over conical forms, which may be bought of any dealer in kitchen furnishings, or heavy brown paper forms of similar shape may be substituted. Chill thoroughly, place on a tin sheet, and bake in a very hot oven. Re- Company and Formal Dinners. 207 move from moulds, cool, and fill with whipped cream sweetened and flavored with vanilla. PUFF PASTE. (See p. 106, under Thanksgiving Dinners, Menu No. I.) 2o8 What to Have for Dinner. COMPANY DINNERS. MENU NO. VII. A well cooked and well served dinner implies on the part of the entertainer a sense of the respect he owes to his guests, whose comfort and happiness he controls while they are under his roof. — Didsbuey. Italian Soup. Imperial Crusts. Oysters and Mushroom Patties. Roast Ham with Cider Sauce. Boiled Potatoes. Spinach. Browned SwEETBiiSAos. Tomato and Cucumber Baskets. Orange Cream Sherbet. Chocolate Petits Fours. Crackers. Cheese. Cafe Noir. Company and Formal Dinners. 209 ITALIAN SOUP. 1 quart brown soup stock J cup butter 2 cups tomatoes 2 tablespoons flour 2 tablespoons chopped Salt green peppers Pepper 1 tablespoon chopped red Cayenne peppers 2 tablespoons grated horse- 2 tablespoons chopped radish root onion 1 teaspoon vinegar i cup macaroni rings Cook peppers and onion in butter five minutes, add flour, stock and tomatoes and let simmer fifteen min- utes ; then rub through a sieve. Season highly with salt, pepper and cayenne. Just before serving, add horse- radish, vinegar and macaroni previously cooked in boiling salted water, then cut in rings. IMPERIAL CRUSTS. (See p. 74, under Family Dinners, Menu No. XVIII.) PATTIES. Roll puff paste (see p. 105, under Thanksgiving Din- ners, Menu No. I.) one-fourth inch thick, and shape with a patty cutter, first dipped in flour. Remove centres from one-half the rounds. Brush over large pieces with cold water, near edges, and fit on rings, pressing lightly. Chill thoroughly and bake twenty-five minutes in a hot oven. 2IO What to Have for Dinner. OYSTEES AND MTJSHEOOMS (For Patty Fillings). 1 pint oysters 1 cup oyster liquor 1 cup mushroom caps, J cup brown stock broken in pieces 4 teaspoon salt i cup butter | teaspoon pepper ^ cup flour Few grains cayenne 1 tablespoon Sherry wine Parboil oysters, drain, reserve liquor and strain; there should be one cup. Brown, butter, add flour and cook until well browned ; then pour on, gradually, oyster liquor and stock. Add oysters, mushroom caps and sea- sonings. EOAST HAM WITH CIDEB SAUCE. Soak a twelve-pound ham several hours, or over-night, in cold water to cover. Wash thoroughly, scrape and trim ofE hard skin near end of bone. Put in a kettle with one-half cup each, sliced onion and carrot, two sprigs parsley, one-half bay leaf, four cloves, and five peppercorns. Cover with cold water, bring slowly to boiling point, and let simmer until tender, the time required being about four hours. After two hours of the cooking, add one quart cider. Allow ham to cool in liquor. Eemove from liquor, take off skin, sprinkle with sugar and fine bread crumbs. Put dashes of paprika over ham, about every two inches, and insert a clove in centre of each dash. Bake one hour in a slow oven. Serve hot with Company and Formal Dinners. 211 CIDER SAUCE. ' 3 tablespoons butter 2 cups ham liquor 4 tablespoons flour 4 tablespoons cider Melt the butter, add flour and pour on, gradually, while stirring constantly, hot ham liquor. Add eider and salt and pepper, if necessary. SPINACH WITH SAIJTfiD CEOtTONS. Wash one-half peck spinach in several waters, dis- carding wilted leaves. Cook in an uncovered vessel in a large quantity of boiling water, to which has been added one-half teaspoon, each, sugar and salt, and one-fourth teaspoon soda; drain and chop. Melt one-fourth cup butter, add spinach, and cook two minutes. Stir until thoroughly mixed and heated. Remove to hot platter and garnish with Sauted Croutons. SAUTED CROUTONS. {To be used for Garnishing.) Cut stale bread in one-third inch slices and remove crusts. Cut in diamonds, triangles, circles, crescents, or any desired shapes. Saute in butter until delicately browned, turning frequently, and drain on brown paper. BROWNED SWEETBREADS. Parboil a sweetbread and put in baking pan with one slice each onion and carrot, and a sprig of parsley. Pour over one cup rich brown stock, and bake until stock is absorbed, basting every five minutes. Serve witjr TRUFFLE SAUCE. Cut three truffles in thin slices or small strips and 212 What to Have for Dinner. add one cup brown sauce, to which has been, added two tablespoons Sherry wine. BEOWN SAUCE. 2 tablespoons butter 3 tablespoons flour 1 slice onion ^ teaspoon salt 1 slice carrot Few grains, pepper 1 cup brown stock Cook butter, onion and carrot until butter is well browned. Remove vegetables, add flour and seasonings, and continue the browning. Then pour on gradually, while stirring constantly, the brown stock. TOMATO AND CUCUMBEE BASKETS. Cut thick slices from both ends of three short cu- cumbers and remove two pieces from each cucum- ber, in such a way as to leave baskets with handles; then scoop out pulp. Carefully cut pieces from^ three medium-sized tomatoes in such a way as to leave baskets with handles ; then scoop out pulp. Marinate cucumber cut in pieces, and tomato cut in pieces, separately, vrith French Dressing. Fill cucumber baskets with to- mato, and tomato baskets with cucumber. Arrange on lettuce leaves, alternating green and red baskets. PEENCH DEESSING. Mix one-half teaspoon salt, few grains paprika, four tablespoons olive oil and two tablespoons vinegar. Stir until well blended. Company and Formal Dinners. 213 ORANGE CEBAM SHEEBBT. 2 cups boiling water li cups orange juice 1^ cups sugar 1 pint heavy cream Grated rind 2 oranges ^ cup sugar f cup lemon juice 2 eggs Few grains salt Dissolve sugar in boiling water, add orange rind, lemon juice and orange juice. Turn into freezer and freeze to a mush. Beat cream until stiff and add sugar and salt. Separate yolks from whites of eggs, beat yolks until thick and lemon colored and whites until stiff, and add to cream. Turn into frozen mixture, and continue the freezing. CHOCOLATE PETITS FOUES. 3 eggs 3 squares melted chocolate I cup butter 1 cup stale bread crumbs i cup sugar 3 tablespoons flour 1 teaspoon vanilla Cream the butter, add sugar gradually, and eggs well beaten. Add the melted chocolate, bread crumbs, flour and vanilla. Spread in a shallow dripping pan and bake in a moderate oven. The cake should be about one- fourth to one-third inch in thickness when baked. Al- low the cake to remain in pan until cool, then shape with a circular cutter, one inch in diameter. Put together in pairs with White Frosting between and on top. WHITE FBOSTING. 1 cup sugar White 1 egg 3 tablespoons water i teaspoon vanilla 214 What to Have for Dinner. Put sugar and water in sauce pan and stir to prevent sugar from adhering to sauce pan ; heat to boiling point, and boil, without stirring, until syrup will thread when dropped from tip of spoon. This frosting is more suc- cessful when the syrup is washed down during cooking. To accomplish this, have a sauce pan containing cold Vater, dip the hands quickly from the cold water into pan containing hot syrup, then again into cold water, repeat several times, thus removing granules of sugar adhering to side of pan. Pour syrup gradually on beaten white of egg, beating mixture constantly and continuing the beating until of right consistency to spread. Add flavoring and spread on cake. Company and Formal Dinners. 215 COMPANY DINNERS. MENU NO. VIII. A good dinner sharpens witj while it softens the heart. ■ — ^DORAN. Consomme. Dinnek Eolls. Fkied Shad Roe. Cucumber Jelly with Cream Mayonnaise. Chicken Croquettes, Yellow Bechamel Sauce. Roast Leg of Mutton, Brown Gravy. Dutch Potatoes. Brussels Sprouts, Lenox Sauce. Artichoke Salad. Peach Cream. Raisin Cup Cases. Salted Almonds. Bonbons. Crackers. Cheese. Caf:^ Noir. 2i6 What to Have for Dinner. CONSOMMfl. (See p. 122, under Christmas Dinners, Menu Ko. II.) DINNER ROLLS. (See p. 116, under Christmas Dinners, Menu No. I.) CUCUMBER JELLY WITH CREAM MAYON- NAISE. 3 large cucumbers Few grains pepper 2 cups water Few grains cayenne 3 tablespoons granulated Salt gelatine - 1 tablespoon vinegar 4 drops onion juice Green coloring Peel cucumbers and cut in thin slices. Put in sauce pan, cover with one-half the water, bring to boiling point, and cook until soft; then force through a puree strainer. Add to this gelatine dissolved in remaining water and remaining ingredients, color green, and strain through a double thickness of cheese cloth. Turn into a border mould, first dipped in cold water. Chill thoroughly, re- move from mould, and put Cream Mayonnaise (see p. 201, under Company Dinners, Menu No. V.) Dress- ing in centre. FRIED SHAD ROE. Parboil roe in boiling salted water, ten minutes. Drain, cover with cold water, and let stand until cold. Drain again, sprinkle with salt and saute in butter. Company and Formal Dinners. 217 CHICKElSr CROQUETTES. 2 cups cold, chopped, -J tablespoon finely chopped cooked chicken parsley 1 teaspoon salt 3 tablespoons butter J teaspoon pepper 5 tablespoons flour Few grains cayenne 1 cup milk or stock •J tablespoon lemon juice Salt J teaspoon onion juice Pepper Yolk 1 egg Season chicken with salt, pepper, cayenne, lemon juice, onion juice and chopped parsley. Make a sauce by melting butter, adding flour, and pouring on, gradu- ally, milk or stock. Add chicken to sauce and, when thoroughly heated, add seasonings and yolk of egg well beaten. Cook one minute, remove from fire and spread on a plate to cool. When cold, shape, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. Serve around a mound of green peas or with Yellow Bechamel Sauce. YELLOW BfiCHAMEL SAUCE. 3 tablespoons butter f cup white stock 1 slice carrot f cup milk 2 slices onion i teaspoon salt 3 tablespoons flour | teaspoon pepper Yolks 2 eggs Cook butter with carrot and onion until butter is yellow, add flour and pour on, gradually, white stock and milk. Bring to boiling point, strain, and add sea- sonings, and yolks of eggs slightly beaten. 2r8 What to Have for Dinner. EOAST LEG OF MUTTON, BEOWN GRAVY Eemove the caul, wipe meat, sprinkle with salt, place on rack in dripping pan, and dredge meat and bottom of pan with flour. Bake from one and one-half to two hours. The oven should be very hot during the first part of the cooking. i\fter the meat is well browned, the heat should be reduced. Baste every fifteen minutes during the cooking. Success in roasting meats depends upon frequent basting with fat in pan. BEOWN GEAVY. Eemove some of the fat from pan, leaving three table- spoons. Add three tablespoons flour and stir until well browned, then pour on, gradually, one and one-half cups boiling water. Season with salt and strain. DUTCH POTATOES. (See p. 205, under Company Dinners, Menu No. VI.) BEUSSBLS SPEOUTS WITH LENOX SAUCE. Pick over Brussels sprouts, remove wilted leaves, and soak in cold water fifteen minutes. Cook in boiling salted water twenty minutes, or until easily pierced with a skewer. Drain, put in hot serving dish, and pour over LENOX SAUCE. 1|- teaspoons mustard i cup vinegar IJ teaspoons salt i cup olive oil 1 teaspoon powdered 2 tablespoons melted butter sugar J tablespoon curry powder J teaspoon paprika ^ tablespoon parsley, finely 2 eggs chopped ^ teaspoon onion juice Company and Formal Dinners. 219 Mix mustard, salt, powdered sugar and paprika, and add eggs, slightly beaten, vinegar and olive oil. Cook over hot water until mixture thickens, strain, and add remaining ingredients. AETICHOKE SALAD. Cut off stem close to leaves, remove outside bottom leaves, trim artichoke, cut off one inch from top of leaves, and with a sharp knife remove choke; then tie artichoke with a string to keep its shape. Soak one-half hour in cold water, drain and cook in boiling salted ' water to which has been added two tablespoons vinegar. Eemove from water, place upside down to drain, and take off string. Cool and add the following dressing: Mix one tablespoon finely chopped parsley, one-half tablespoon finely chopped shallot, one teaspoon salt, one- eighth teaspoon pepper, three tablespoons olive oil, and two tablespoons vinegar. PEACH CEEAM. 1 can peaches -J cup Sherry wine 1 cup sugar 1 pint cream Juice 2 lemons Few grains salt Eub peaches with their syrup through a sieve. Add sugar, lemon juice and wine. Freeze to a mush, add cream whipped and salt. Let stand one-half hour. EAISIlSr CUP CAKES. i cup butter ^ cup milk 1 cup sugar 2 cups flour 2 eggs 3 teaspoons baking powder Yolk 1 egg 1 cup raisins 1 tablespoon flour Shredded almonds 220 What to Have for Dinner. Cream the butter, add sugar gradually, and eggs and egg yolks well beaten. Then add milk, flour mixed and sifted with baking powder, and raisins seeded and cut in pieces and dredged with one tablespoon flour. Beat vigorously and turn into buttered individual tins. Sprinkle tops with shredded almonds and powdered sugar and bake in a moderate oven. Company and Formal Dinners. 221 COMPANY DINNERS. MENU NO. IX. "The ornaments of a house are the friends that fre- quent it." t Little Neck Clams. Celery. White Soup. Baked Halibut Slices. Dinner Rolls. Chicken a la Southern. Bacon Curls. Boiled New Potatoes. Corn Fritters. Tomato 4.nd Lettuce Salad. Cheese Brown Bread Sandwiches. Chocolate Parfait. Lady Fingers. Salted Pecans. Bonbons. Crackers. Cheese. Cafe Noir. 222 What to Have for Dinner. LITTLE NECK CLAMS. (See p. 178j under Company Dinners, Menu No. II.) WHITE SOUP. (See p. 156, under Warm Weather Dinners, Menu No. II.) DINNEE EOLLS. (See p. 116, uncJer Christmas Dinners, Menu No. I.) BAKED HALIBUT SLICES. Wipe two slices halibut, each weighing one and one- fourth pounds, put in a buttered granite pan, and sprinkle with salt and pepper. Add three slices carrot, two slices onion, sprig of parsley, bit of bay leaf, six peppercorns and one tablespoon lemon juice; then pour over two cups boiling water. Bake twenty-five minutes in a hot oven, basting every five minutes. Arrange on hot serving dish, remove skin and bones, and cover fish with one-fourth pound mushroom caps sauted in butter five minutes. Pour over the following sauce: Melt two tablespoons butter, add two tablespoons flour and pour on gradually, while stirring constantly, liquor remaining in pan; there should be one cup. Strain, season with salt if necessary, and add slowly the yolk of one egg, slightly beaten, diluted with one- fourth cup cream. CHICKEN A LA SOUTHEEN, WITH BACON CUELS. Dress, clean and cut up two chickens. Sprinkle with salt and pepper; then dip in egg and fine bread crumbs. Place in a buttered dripping pan, and bake in a hot oven Company and Formal Dinners. 223 twenty-five minutes, basting after first five minutes of cooking with one-half cup melted butter, and afterwards every five minutes with fat in pan. Arrange on hot serving dish and pour around two cups Cream Sauce. Garnish with Bacon Curls and serve Corn Fritters with this course. BACON CUELS. Cut bacon in very thin slices and remove rind. Place in a hot frying pan and' during the cooking, shape in the form of curls, using a knife and fork. Drain on brown paper. CKBAM SAUCE. ^ cup butter 1 cup cream i cup fiour § teaspoon salt 1 cup milk I teaspoon pepper Melt butter, add flour, and, when well blended, pour on gradually, while stirring constantly, milk and cream. Season with salt and pepper. CORN FRITTEES. 2 cups grated corn -J cup melted buttei 3 tablespoons milk 1 teaspoon salt 1^ cups flour 3 eggs Mix first five ingredients in order given, and add eggs well beaten. Drop by spoonfuls on a hot, well-greased griddle and cook until browned on one side; turn and brown on other side. TOMATO AND LETTUCE SALAD. Peel and chill medium-sized tomatoes. Cut in halves crosswise und arrange each half in a small nest of let- 224 What to Have for Dinner. tuce leaves. Garnish with Mayonnaise Dressing forced through a pastry bag and tube. (For Mayonnaise Dress- ing, see p. 76, under Family Dinners, Menu No. XVIII.) CREAMED CHEESE BROWN BREAD SANDWICHES. Steam brown bread in one-pound baking powder tins. Remove bread from tins, cool and cut in thin slices. Spread one-half the slices with creamed cheese and cover with remaining pieces. CHOCOLATE PARPAIT. 2 cups milk 1^ squares chocolate 1 cup sugar Few grains salt Yolks 3 eggs 2 cups thin cream 2 teaspoons vanilla Make a custard of milk, sugar and yolks of eggs. Melt chocolate over hot water. Add a small quantity of the hot custard and beat until smooth, then add re- maining custard and salt. Strain, cool, add cream and vanilla ; then freeze. Line a mould with frozen mixture, fill with Italian Meringue, cover, pack in salt and ice and let stand three hours. ITALIAN MERINGUE. i cup sugar 1 teaspoon cold water ^ cup water Whites 3 eggs i teaspoon granulated 1 cup thin cream gelatine 1 teaspoon vanilla Boil sugar and water together until syrup will form a soft ball when tried in cold water. Turn on the whites Company and Formal Dinners. 225 of eggs (beaten until stiff), continuing the beating; then add dissolved gelatine. Set in pan of ice water and continue the beating until mixture is cold. Eold in the whip from cream and flavor. LADY FINGEES. Yolks 3 eggs Whites 3 eggs i cup powdered sugar ^ cup flour ^ teaspoon vanilla Beat yolks of eggs until thick and lemon colored and add sugar gradually, continuing the heating; then add whites of eggs beaten stiff, and vanilla. Cut and fold in the flour, and shape on unbuttered paper placed on a tin sheet, using a pastry bag and tube. Sprinkle with powdered sugar and bake twelve minutes in a slow oven. 226 What to Have for Dinner. COMPANY DINNERS. MENU NO. X. "All history attests That happiness for man, the hungry sinner, Since Eve ate apples, much depends on dinner." Consomme with Macaroni. Fish Cutlets, Dutch Sauce. Cucumber Ribbons. Glazed Sweetbreads with French Beans. Saddle of Lamb, Curried Vegetables. Currant Jelly Sauce. Broiled Wild Duck. Orange Salad. Frozen Neapolitan Charlotte. Marshmallow Wafers. Salted Almonds. Bonbons. Crackers. Cheese. CAPil NoiR. Company and Formal Dinners. 227 CONSOMME WITH MACARONI. Serve eonsomm^ with rings of macaroni cooked in. boiling salted water until soft. FISH CUTLETS. Eemove skin and bones from a thick piece of halibut, finely chop fish and force through a sieve; there should be one and one-third cups. Pound in a mortar, adding gradually whites of two eggs. Add one and one-third cups heavy cream and season with salt, pepper and cayenne. Turn into buttered cutlet moulds, set in pan of hot water, cover with buttered paper and bake until fish is firm. Turn on a serving dish and pour around Dutch Sauce. BUTCH SAUCE. Yolks 3 eggs i teaspoon salt 3 tablespoons olive oil 1 tablespoon chopped pars- i cup vinegar ley Few grains pepper Mix first four ingredients in a small sauce pan, place in a larger sauce pan containing hot water and cook over the fire, stirring constantly, until mixture thickens ; then add parsley. CUCUMBER RIBBONS. (See p. 147, under Easter Dinners, Menu No. II.) GLAZED SWEETBREADS. Parboil a sweetbread cut in two lengthwise, sprinkle with salt, dredge with flour and saut6 in butter until delicately browned. Add one-half cup white stock and cook until reduced to a glaze. Remove sweetbread to 228 What to Have for Dinner. hot serving dish aiid pour over glaze. Serve with French beans. FEENCH BEANS. Drain one can French beans, put in strainer and pour over one quart cold water. Put in sauce pan, and add three tablespoons butter. When thoroughly heated sea- son with salt. SADDLE OF LAMB OR MUTTON. Order saddle dressed at market. Wipe, roll flaps under and tie in shape. Put on rack in dripping pan, sprinkle with salt and dredge meat and bottom of pan with flour. Bake in a hot oven, and baste every five minutes with one-third cup butter melted in one-half cup boiling water. Serve cooked rare with Currant Jelly Sauce. CUREANT JELLY SAUCE. ^ cup sugar 2 teaspoons arrowroot ^ glass currant jelly Cold water 1 cup water i cup Sherry wine Mix sugar, jelly and water, bring to boiling point and let boil seven minutes. Dilute arrowroot with cold water until the mixture will pour easily. Add, gradu- ally, to boiling mixture, and let boil five minutes; then add Sherry wine. CURRIED VEGETABLES. Cook one cup each, potato and carrot dice, in boiling salted w^ater, until tender. Drain, add one cup green peas and one cup Curry Sauce. Sprinkle with finely chopped parsley. Company and Formal Dinners. 229 CITEEY SAUCE. » tablespoons butter ^ teaspoon curry powder i onion, sliced f teaspoon salt 2 tablespoons flour I teaspoon pepper 1 cup milk Cook butter with onion until yellow, add flour mixed with curry powder, salt, and pepper and pour on gradu- ally, while stirring constantly, milk. Strain and reheat vegetables in sauce. BEOILED WILD DUCKS. Dress, clean and wipe ducks. Sprinkle with salt and broil fifteen minutes. Eemove. to hot serving dish, spread with Maitre d'Hotel Butter (see p. Ill, under Thanksgiving Dinners, Menu No. II.) and garnish with watercress and slices of lemon. OEANGE SALAD. Eemove the pulp from five oranges and chill thor- oughly. Put in six champagne glasses and pour over the following dressing: Mix two tablespoons powdered sugar, two tablespoons finely chopped mint leaves, one tablespoon lemon juice and two tablespoons Sherry wine. Put a one-inch cube of currant jelly in each glass and garnish with a small sprig of fresh mint. FEOZEN ISTEAPOLITAlSr CHAELOTTE. To one quart heavy cream, add one and one-half cups sugar, one and one-half tablespoons vanilla and a few grains salt. Beat until stiff and add whites of six eggs. 230 What to Have for Dinner. beaten until stiff, and three-fourths tablespoon granu- lated gelatine soaked in one tablespoon cold water and dissolved in one tablespoon hot water. Divide mixture into three equal parts, reserving one part. Color second part with leaf green and add one-half teaspoon almond extract; color third part with one square melted choco- late mixed, until a smooth paste is formed, with two tablespoons scalded cream. When mixture is stiff enough to mould, put white part in mould and sprinkle with candied cherries cut in small pieces, cover with second part and sprinkle with chopped pistachio nuts, and then add third part. Pack in salt and ice, and let stand two hours. MAESHMALLOW WAFEES. 1 cup sugar Whites 2 eggs ■J cup water ^ teaspoon vanilla 10 marshmallows 1 cup pecan nut meats Saltines Boil sugar and water \intil syrup will thread when dropped from tip of spoon. Eemove to back of range and add marshmallows cut in small pieces. Pour over whites of eggs beaten until stiff, add nut meats broken in small pieces, and vanilla. Spread saltines with mix- ture, and bake in a slow oven until delicately browned. Company and Formal Dinners. 231 FOEMAL DINNEES. MENU NO I. Their various cares in one great point combine The business of their lives, that is — to dine. — Young. Canapes of Finnan Haddie. Consomme Eoyal. Celeey. Beead Sticks. LOBSTEE JuANITAj DuTCII SauCE. MusHBOOM Ceoquettes. Chateaubeiand of Beef, Sauce Espagnol. Chateau Potatoes. Sauted Tomatoes. Stuffed Aetichokes. EoAST Quail. Sheeet's Deessed Lettuce. Feuit Souffle. Foamy Sauce. Almond Plombieee. Lady Fingees. Salted Pistachio Nuts. Bonbons. Cbackees. Cheese. Caf^ n6ie. 232 What to Have for Dinner. CANAPfiS OF PIlSriSrAN HADDIE. Soak finnan haddie in lukewarm water to cover, set on back of range and let stand until fish may be sepa- rated easily into flakes; there should be one cup. Fry one-half tablespoon finely chopped onion and two chopped mushroom caps in three tablespoons butter five minutes. Add two tablespoons flour, and pour on grad- ually, while stirring constantly, two-thirds cup thin cream. As soon as boiling point is reached, add two tablespoons grated cheese, and yolks of two eggs, slightly beaten. Season with salt and cayenne. Cool and pile on circular pieces of toasted bread two inches in diame- ter. Sprinkle with grated cheese and buttered bread crumbs and bake until crumbs are brown. CONSOMMfi ROYAL. Serve Consomme (see p. 183, under Christmas Din- ners, Menu No. II.) with Eoyal Custard. ROYAL CUSTARD. 1 egg ■ J cup milk 2 egg yolks ^ teaspoon salt Few grains cayenne Beat eggs slightly, add milk and seasonings, and strain into a small slightly buttered pan. Set in pan of hot water, and bake until firm. Cool, remove from' mould and cut in small cubes or fancy shapes. BREAD STICKS. « (See p. 141, under Easter Dinners, Menu No. I.) Company and Formal Dinners. 233 LOBSTER JUANITA, DUTCH SAUCE. 2 lb. live lobster 2 eggs ■J cup heavy cream | teaspoon salt i cup stale bread crumbs Few grains paprika ■J cup Sherry wine Remove meat from lobster and force through a puree strainer. Add cream, bread crumbs, eggs, slightly beaten, salt, paprika and wine. Fill slightly buttered individual tin moulds two-thirds full of mixture. Set in pan of hot water, cover with buttered pan, and bake in a slow oven until firm. Remove from moulds to hot serving dish, and pour around DUTCH SAUCE. Yolks 2 eggs ^ cup hot water 2 tablespoons olive oil -J teaspoon salt 1 tablespoon vinegar Few grains cayenne 1 teaspoon finely chopped parsley Mix egg yolks, olive oil, vinegar, and hot water. Cook over water until mixture thickens, stirring con- stantly. Add salt, cayenne and parsley. MUSHROOM CROQUETTES. Remove stems from three-fourths pound mushrooms, cover with one and one-half cups cold water and cook until liquor is reduced to two tablespoons; drain and reserve liquor. Peel mushroom caps, break in pieces, sprinkle with one-fourth teaspoon salt and saute in two tablespoons butter. Add one-fourth cup boiling water, cook one minute, and drain caps from liquor, reserving both. Melt two tablespoons butter, add four tablespoons bread flour and liquor reserved from both stems and caps; there should be two-thirds cup. Then 234 What to Have for Dinner. add two tablespoons heavy cream, one-fourth teaspoon salt, a few grains paprika and sauted caps. Spread on a plate to cool. Shape one-half the mixture to represent mushroom caps, the remainder to repre- sent mushroom stems. Dip in crumbs, egg, and crumbs, fry in deep fat, and drain on brown paper. Place caps on stems and arrange croquettes on a folded napkin. CHATEAUBEIAND OF BEEP. Order a piece of beef, cut three inches thick, from the centre of the fillet. Trim off fat and skin and flat- ten with a cleaver or broad bladed knife to two inches in thickness. Sprinkle with salt, brush over with olive oil, and broil over a slow fire eighteen to twenty min- utes. A tenderloin steak cut two inches thick, or a tip of the sirloin roast with bones removed and meat trimmed and skewered into circular shape, may be sub- stituted for the fillet. SAUCE ESPAGNOL. 3 tablespoons butter 4 tablespoons flour 1 slice carrot IJ cups brown stock 1 slice onion 1^ teaspoons meat extract Bit of bay leaf 1 tablespoon lemon juice Sprig of thyme 2 tablespoons chopped pars- Sprig of parsley ley ^ teaspoon peppercorns 1 tablespoon butter Salt Cook the first seven ingredients over a slow fire until butter is browned. Add the fiour and, when well browned, stock and meat extract. Bring to boiling point and strain. Add lemon juice, parsley, the remain- ing butter, bit by bit, and season with salt. Company and Formal Dinners. 235 CHATEAU POTATOES. Wash and pare medium-sized potatoes. Cut in three- fourths inch slices crosswise. Cut each slice until the shape of a quarter of an apple which has had the core removed. Soak one-half hour in cold water. Drain and cook in boiling salted water five minutes. Drain, put in a shallow pan, sprinkle with salt and dot over sparingly with butter. Bake until soft and well browned. SAUTfiD TOMATOES. Select medium-sized tomatoes, wipe and cut in quar- ters crosswise. Sprinkle with salt and pepper, dredge with flour, and saut^ in butter. STUFFED AETICHOKES. Boil artichokes and fill centres with the following ■mixture, cover with buttered crumbs, and bake in a hot oven, until crumbs are brown. Cook one tablespoon finely chopped onion with two tablespoons butter until slightly yellow. Add one cup finely chopped cooked chicken or veal and one-half cup soft bread crumbs. Season with salt and pepper and moisten with Bechamel Sauce. EOAST QUAIL. Dress, clean and truss six quail. Wrap each bird in a thin slice fat salt pork, place in a small dripping pan, add one-fourth cup boiling water, cover closely, and bake fifteen minutes in a hot oven. Eemove cover and pork, and sprinkle birds with salt and pepper, brush over with butter, and dredge with flour. Bake fifteen minutes, basting three times during the baking. Serve on toast with a cube of currant jelly. 236 What to Have for Dinner, SHEKRY'S DEESSED LETTUCE. Separate leaves from stalk of one head lettuce, dis- carding wilted outer leaves. Wash, drain and dry. Ar- range in salad bowl, in as near original shape as possi- ble, and pour over the following dressing: Mix one-half cup olive oil, five tablespoons vinegar, one teaspoon salt, one-half small Bermuda onion finely chopped, one tablespoon parsley finely chopped, four Shrewsbury red peppers and eight Shrewsbury green peppers. Cover, let stand one hour in a cool place, and shake vigorously five minutes. FRUIT SOUFFLfi. 3 tablespoons butter Yolks 4 eggs J. cup flour ^ cup sugar 1 cup scalded milk Whites 4 eggs Canned peaches Melt the butter, and add flour and pour on gradually, while stirring constantly, scalded milk. Beat yolks of eggs until thick and lemon colored, and add sugar, gradually, continuing the beating. Combine mixtures and cool; then fold in whites of eggs beaten until stiff and dry. Line a slightly but- tered pudding dish with peaches cut in quarters (using one-half can) and add three tablespoons peach syrup. Pour over prepared mixture and bake in a slow oven from forty to forty-flve minutes. Serve immediately, otherwise it is sure to fall. This may be served with- out sauce, but is greatly improved by the addition of a Foamy Sauce. Company and Formal Dinners. 237 FOAMY SAUCE. ■J cup butter 1 teaspoon vanilla 1 cup powdered sugar Few grains salt < Whites 2 eggs i cup heavy cream Cream the butter and add sugar gradually, beating constantly. Put over hot water, add egg whites beaten until stiff, and beat, using a wire whisk, until well blended. Cool, and add flavoring, salt, and cream beaten until stiff. ALMOND PLOMBIfiEE. 1 cup almonds 2 teaspoons vanilla 2 cups milk 1 pint heavy cream 1 tablespoon tea ^ cup, each, candied pine- Yolks 4 eggs apple and candied apricot, 1 cup sugar cut in small pieces ^ teaspoon salt ^ cup Kirsch Blanch almonds and grind very fine; Put in mortar and add, gradually, one-half the milk and rub to a paste. Put tea in remainder of milk and scald. Beat yolks of eggs slightly, add sugar and pour on, gradually, the scalded milk. Cook over hot water until mixture thickens, strain through cheese cloth and add milk and almonds. Flavor, add cr^am and freeze. Put a layer in brick mould, cover with candied fruit soaked in Kirsch two hours, and so continue until mould is full. Cover, pack in salt and ice, and let stand two hours. SALTED PISTACHIO NUTS. Blanch one-fourth pound pistachio nuts and dry on a towel. Put in a small omelet pan with one-half table- spoon butter and stir constantly until nuts are deli- cately browned. Drain on brown paper and sprinkle sparingly with salt. 238 What to Have for Dinner. FOKMAL DINNEES. MENU NO. II. There's no want of meat. Sir; Portly arid curious viands are prepared. To please all hinds of appetites. — Massinger. Eaw Oysters, Grated Horseradish. Brown Bread Sandwiches. Consomme au Parmesan. Pulled Bread. Fried Sardines. Hot Tartare Sauce. German Patties with Chicken and Mushrooms. Crown of Lamb. Fried Potato Balls. Green Peas. Roasted Pigeon, Grape Fruit Salad. Cabinet Pudding, White Wine Sauce. Ice Cream Croquettes. Orange Circles. Salted Pecans. Crystallized Mint Leaves. Water Thins. Camembert Cheese. Cafe Noir. Company and Formal Dinners. 239 EAW OYSTERS. Serve oysters in deep halves of shells on a plate of finely crushed ice, allowing six or seven to each person. Garnish with slices of lemon and parsley, or serve in individual ice cases on a folded napkin. Pass salt, pepper, grated horseradish root and brown bread sandwiches with this course. INDIVIDUAL ICE CASES. Take three and one-half inch cubes clear ice and, with a hot timbale iron, melt cavities large enough to hold six or seven oysters. BEOWN BEEAD SANDWICHES. Steam brown bread in one-pound baking powder tins. Eemove from moulds, cool and cut in thin slices. But- ter one-half the slices sparingly, cover with remaining slices, and cut in halves. Pile on plate covered with a doiley. CONSOMMfi. 2 lbs. beef, poorer part of 1 quart chicken stock round 2 tablespoons butter 2 lbs. knuckle of veal 1 tablespoon salt 1 lb. marrow bone 13 peppercorns 2 quarts cold water 3 cloves ^ cup, each, carrot, onion 2 sprigs parsley and celery, cut in small 1 sprig marjoram pieces i bay leaf Wipe meat, cut in one-half inch cubes and brown one- half in marrow from marrow bone; put remainder in soup kettle with cold water, add browned meat, veal cut in pieces and bones. Let stand one-half hour, heat 240 What to Have for Dinner. slowly to boiling point, and let simmer four hours. Add chicken stock and simmer one hour. Cook vegetables in butter five minutes. Add to soup with seasonings and simmer one and one-half hours. Strain, cool quickly, remove fat, and clear. CONSOMMS) AU PAEMBSAK Put grated Parmesan cheese in a small glass serving dish, and pass with consomme. PULLED BREAD. (See p. 203, under Company Dinners, Menu No. VI.) FRIED SARDINES. Remove sardines from box and pour over boiling wa- ter to free from oil. Take off skin, using a knife and fork, care being taken not to break fish. Dip in batter, fry in deep fat, and drain on brown paper. Arrange on hot serving dish, garnish with fried parsley and serve with Hot Tartare Sauce. (See p. 87, under Family Dinners, Menu No. XXI.) Batter. Mix and sift one and one-fourth cups flour, two tea- spoons baking powder and one-fourth teaspoon salt. Add gradually two-thirds cup milk, mixed with one egg, well beaten. GERMAN PATTIES WITH CHICKEN AND MUSHROOMS. Cut stale bread in two-inch slices and cut slices in two-inch squares; with a sharp pointed knife remove Company and Formal Dinners. 241 centres making cases having walls one-fourtii inch in thickness. Dip cases in egg slightly, beaten, diluted with milk and chicken stock and seasoned with salt, allowing two tablespoons milk and one tablespoon stock to each egg. It will require three eggs for six patties. When bread is thoroughly soaked drain cases and fry in deep fat until delicately browned. Fry but, two at a time J if more are attempted, the temperature of the fat will be reduced sufficiently to make the work un- satisfactory. Fill with chicken and mushroom filling. Grerman patties may be filled with any creamed fish or meat mixture. CHICKEN AND MUSHEOOM FILLING FOR GERMAN PATTIES. 8 mushrooms 2 cups cold cooked chicken, 3 tablespoons butter cut in dice 3 tablespoons flour -J cup cream 1 cup chicken stock Yolks 3 eggs i cup finely cut celery 1 tablespoon lemon juice Salt and Pepper Clean mushrooms; peel caps, break in halves and saute in butter five minutes; then add flour, chicken stock, and, when boiling point is reached, add chicken and celery. Just before serving, add cream, egg yolks, lemon juice, and seasonings. Heat very hot and serve in German patty cases or Swedish timbales. CROWN OF LAMB. Select parts from two loins containing ribs, scrape flesh from bones between ribs, as far as lean meat and trim off backbone. Shape each piece in a semi-circle. 242 What to Have for Dinner. having ribs outside, and sew pieces together to form a crown. Place on rack in dripping pan, rub with salt, and dredge meat and bottom of pan with flour. Wrap each bone in a thin strip of fat salt pork, and cover top with a piece of buttered paper. Eoast in a hot oven one and one-foufth hours, basting with fat in pan every fifteen minutes. Place meat on hot serving dish, remove pork from bones and garnish bones with paper frills. Fill centre of crown with green peas and surround with fried potato balls. A crown of lamb may be ordered to be prepared at the market. GEEEN PEAS. Open one can peas, put in puree strainer, pour over three quarts cold water, and let stand one-half hour. Put in sauce pan, with four tablespoons butter, and one- half teaspoon, each, sugar and salt. Bring to boiling point, and serve very hot. FEIED POTATO BALLS. Wash and pare large potatoes, and shape into small balls, using a French vegetable cutter. Soak in cold water, one hour, drain and dry on a towel. Fry in deep fat until well browned, and soft throughout, the time required being about ten minutes. Drain on brown paper, and sprinkle with salt. EOASTED PIGEONS. Clean, stuff and truss pigeons. Place on rack in drip- ping pan, sprinkle with salt and pepper and dredge birds and bottom of pan with flour. Put a short stalk Company and Formal Dinners. 243 of celery on each breast and cover with a thin slice of fat bacon. Place in hot oven, and, when well browned, reduce heat and baste. Continue basting every ten minutes until birds are cooked, using one-fourth cup butter melted in one-half cup boiling water. STUFFING. Shell and blanch chestnuts, cook in boiling salted water until soft, and drain. Pound in a mortar with the marrow from a marrow bone and add one teaspoon salt, one-eighth teaspoon pepper, two tablespoons milk, and one-fourth cup cracker crumbs. GEAPE FEUIT SALAD. Select long green peppers, cut in halves, lengthwise, remove seeds, and fill with grape and fruit pulp, celery and apple, both finely cut, and pecan nut meats, broken in pieces ; using half as much, each, of celery and apple as grape fruit and allowing three nut meats to each case. Arrange on lettuce leaves and garnish with Mayonnaise Dressing. CABINET PUDDING. Cream three tablespoons butter, add four tablespoons sugar, the yolks of two eggs well beaten, grated rind one-half lemon, and one tablespoon lemon Juice. Ee- move the crust from one-half a five-cent loaf and crumb. Add three-fourths cup milk, one-third cup citron, finely cut, and whites two eggs, beaten stiff. Combine mix- tures. Soak macaroons in Sherry wine to cover. Line a melon mould with bread mixture, cover with soaked macaroons and so continue until all is tfsed, having 244 What to Have for Dinner. last layer of bread mixture. Cover closely, and steam two and one-half hours. Eemove from mould and serve with WHITE WINE SAUCE. Mix one-half cup sugar, one-half tablespoon corn- starch, grated rind and juice of one-half lemon, yolks of two eggs, slightly beaten, and one cup white wine. Place sauce pan containing mixture, over range, and stir constantly until boiling point is reached ; then add whites of eggs, beaten until stiff. COFFEE ICE CEEAM. i cup ground coffee 1^ cups sugar 1 cup milk 1 quart cream Yolks 4 eggs English walnut meats, i teaspoon salt finely chopped 3 tablespoons brandy Scald milk with coffee and add gradually to egg yolks slightly Taeaten and mixed with sugar and salt. Cook over hot water until mixture thickens, then add one cup cream and let stand on back of range twenty minutes. Cool, add remaining cream and brandy. Strain through double thickness of cheese cloth and freeze very stiff. Shape with a scoop, made for the purpose in individual pyramid forms, and roll in nut meats. Tho brandy may be omitted. OEANGE CIRCLES. 3 tablespoons butter Grated rind 1 orange f cup sugar Few grains salt Juice 1 orange If cups flour Put butter and grated rind in a bowl and work untU Company and Formal Dinners. 245 creamy, using a wooden spoon. Add sugar, gradually, continuing the beating; then add salt and orange juice and flour, a little at a time. Toss on a floured board, pat and roll to one-eighth inch in thickness. Shape with a circular cutter, first dipped in flour, put on a sheet covered with a buttered paper, and bake in a moderate oven. 246 What to Have for Dinner. FORMAL DINNERS, MENU NO. III. "Though my stomach was sharp I could scarce help regretting. To spoil such a delicate picture by eating." GrEAPB Fruit. Chicken Consomme with Otsteks. Bread Sticks. Devilled Crabs. Chicken Mousse with Sautbrne Jelly. Saddle oe Mutton. •White Potato Croquettes. Carrots and Turnips a la Poulette. Currant Mint SbRBET. Mushrooms au Casserole. Boast Grouse, Bread Sauce. Watercress Salad. WiLLARD Souffl:^. Strawbeery Ice Cream. Salted Almonds. Bonbons. Crackers. Cheese. Caeb Noik. Company and Formal Dinners. 247 GEAPE FEUIT. Wipe grape fruit and cut in halves crosswise. With a small sharp pointed knife make a cut separating pulp from skin around entire circumference; then make cuts separating pulp from tough portion which divides fruit into sections. Remove tough portion in one piece, which may be accomplished by one cut with the scissors at stem, or blossom end, close to skin. Sprinkle fruit pulp left in skin generously with sugar and pour over each half one teaspoon, each, gin and Cherry Cordial. Let stand five minutes in a cold place. Place on fruit plates, allowing one-half grape fruit to each person. CHICKEN CONSOMMfi WITH OYSTERS. Wash one pint small oysters and parboil in their own liquor. Remove oysters and add oyster liquor to five cups highly seasoned chicken stock. Clear stock, using the whites of two eggs and two egg shells. Reheat and add parboiled oysters. BREAD STICKS. (See_p. 141, under Easter Dinners, Menu No. I.) DEVILLED CRABS. 2 tablespoons butter 1 teaspoon finely chopped 1 slice onion parsley 2 tablespoons flour 1 cup chopped orab meat ^ teaspoon mustard 6 mushroom caps, finely § cup white stock chopped 3 tablespoons Sherry wine Salt i teaspoon beef extract Cayenne Yolks 2 eggs Bread crumbs 248 What to Have for Dinner. Cook butter with onion three minutes. Add flour mixed with mustard and pour on, gradually, white stock, Sherry wine, and beef extract; then add parsley. Bring to boiling point, and add egg yolks and crab meat. When well mixed, add mushroom caps and season with salt and cayenne. Wash and trim crab shells, fill rounding with mixture, sprinkle with stale bread crumbs, mixed with a small quantity of melted butter. Bake until crumbs are brown. CHICKEN MOUSSE. 1 cup chicken stock 1 tablespoon cold water Yolks 3 eggs ^ cup cooked chicken i teaspoon salt (white meat) J teaspoon paprika i cup blanched almonds 1 tablespoon granulated 1 cup heavy cream, beaten gelatine stiff Few grains cayenne Beat egg yolks slightly, add salt and paprika, and pour over, gradually, chicken stock which has been heated. Cook over hot water until mixture thickens, add gelatine soaked in cold water and, when dissolved, strain and add to chicken and almonds, finely chopped, pounded, and forced through a sieve. Season highly with salt and cayenne. Put in ice water and stir until mixture thickens, then fold in the cream beaten stiff. Turn into the shell of Sauterne Jelly and chill. This makes a very attractive dish, moulded individu- ally. SAUTERNE JELLY. 2 tablespoons granulated IJ cups Sauteme wine gelatine 3 tablespoons lemon juice ^ cup cold water 3 tablespoons sugar IJ cups boiling water Green coloring Company and Formal Dinners. 249 Soak gelatine in coM water, twenty minutes, and dis- solve in boiling water. Add Sauterne wine, lemon juice, and sugar. Color with leaf green, and strain. Line a mould with jelly one inch in thickness, and fill the centre with chicken mousse. SADDLE OF MUTTON. Order a saddle of mutton dressed at market. Wipe meat, sprinkle with salt and pepper, place on rack in dripping pan, and dredge meat and bottom of pan with flour. Bake in a hot oven one and one-fourth hours, basting every fifteen minutes with fat in pan. WHITE POTATO CROQUETTES. To two cups hot rieed potatoes add two tablespoons butter, one-half teaspoon salt, one-eighth teaspoon pep- per, few grains cayenne and yolk one egg. Beat thor- oughly, shape as desired, dip in crumbs, egg and crumbs^ fry in deep fat, and drain on brown paper. CARROTS AND TURNIPS A LA POULBTTE. Wash, scrape and cut carrots in fancy shapes; there should be one cup. Wash, pare and cut turnips in fancy shapes; there should be one cup. Cover vegetables with boiling water and let stand five minutes. Drain and cook in boiling salted water, to which is added one-half tablespoon butter, until soft. Drain and add to the following sauce: Melt three tablespoons butter, add three tablespoons flour, and pour on, gradually, one cup white stock. When boiling point is reached, add one-half cup cream, the yolks of two eggs and one-half tablespoon lemon juice. Season with salt and pepper. 250 What to Have for Dinner. CURRANT MINT-SOEBET. 1 glass currant jelly 2^ cups boiling water 1^ tablespoons finely Shaviiigs from the rind of chopped mint leaves | orange 1 tablespoon lemon juice Beat jelly, using a silver fork and dissolve in boiling water. Add remaining ingredients and freeze to a mush. Serve in small glasses and garnish' each with a sprig of fresh mint. MUSHROOMS EN" CASSEROLE. Wash one pound mushrooms, remove caps and break in pieces. Dot over a casserole dish with small bits of butter, and add mushroom caps. Season with salt and pepper, and sprinkle with chopped truffles. Add three-fourths cup cream, cover, and cook until mush- rooms are tender. Just before serving, add Sherry wine to taste. ROAST GROUSE. Press, clean, lard and truss grouse. Place on trivet in shallow pan; rub with salt, brush over with melted butter, dredge with flour, and surround with trimmings of fat salt pork. Bake twenty-five minutes in a hot oven, basting three times during the cooking. Remove to hot serving dish, take off string, remove skewers, and pour around Bread Sauce. Sprinkle bird and sauce with coarse browned bread srumbs and garnish with parsley. BREAD SAUCE. 2 cups milk 6 peppercorns ^ onion ^ cup bread crumbs 4 cloves i teaspoon salt 2 tablespoons butter Company and Formal Dinners. 251 Scald milk with onions, cloves and peppercorns, strain, add bread crumbs and cook in double boiler twenty minutes. Add salt and butter. WATEECEESS SALAD. Wash, remove roots, drain and chill two bunches watercress. Arrange in salad bowl, and pour over two tablespoons vinegar mixed with one-half teaspoon salt and a few grains paprika. WILLAED SOUFFLfi. li tablespoons butter 3 tablespoons powdered su- 2 tablespoons flour gar i cup milk Whites 3 eggs Yolks 2 eggs Fresh strawberries Melt butter, add flour, and when well blended, pour on, gradually, while stirring constantly, milk. Beat yolks of eggs until thick and lemon colored and add, gradually, while beating constantly, powdered sugar. Combine mixtures, cool slightly, and cut and fold in whites of eggs beaten until stiff and dry. Cover bot- tom of individual cases with strawberries cut in halves and sprinkle with sugar. Put in mixture to fill cases three-fourths full, and bake in a slow oven until firm and delicately browned. Serve with each souffle a slice of Strawberry Ice Cream. STEAWBEEEY .ICE CEEAM. (See p. 183, under Company Dinners, Menu No. II.) 252 What to Have for Dinner. FOEMAL DINNEES. MENU NO. IV. "Those palates which must have inventions to delight the taste." Oyster Cocktail. Saltines. Mushrooms and Sago Soup. Dinner Braids. LoBSTEi^ Chops. Cucumber Boats. Sauce Tartaee. Swedish Timbales with Calf's Brains. Larded Fillet oe Beep with Truffles. Brown Mushroom Sauce. Potato Eings. Flageolets. Buttered Carrots. Asparagus with Mousseline Sauce. Dressed Lettuce. Cheese Fingers. Apricot and Wine Jelly with Pistachio Bisque Ice Cream. Cream Sponge Balls. Salted Almonds. ' Bonbons. Water Thins. Neufchatel Cheese. Caf^: Noir. Company and Formal Dinners. 253 OYSTER COCKTAILS. Allow six small oysters to each cocktail and pour over a dressing made of Sherry, salt and cayenne, using two tablespoons Sherry and a few grains each, salt and cayenne to each cocktail. Let oysters stand in sauce in a very cold place for fifteen minutes before serving. MUSHROOM AND SAGO SOUP. i lb. mushrooms f teaspoon salt 1 quart chicken stock Few grains pepper 3 tablespoons pearl sago 1 cup cream 1 cup boiling water Yolks 2 eggs Clean and chop mushrooms, add to stock, bring to boiling point and cook twenty minutes; then rub through a sieve. Cook sago in water twenty minutes, add to stock, then add salt, pepper, cream and egg yolks. DINNER BRAIDS. 1 cup scalded milk Few gratings from the rind 2 tablespoons butter of a lemon 1 tablespoon sugar f yeast cake, dissolved in i teaspoon salt i cup lukewarm water Flour Add butter, sugar, salt and grated rind to milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour. Beat thoroughly, cover, and let rise until light. Cut down, add enough flour to knead (about one and one-fourth cups will be required), then knead. Let rise again, toss on floured board, shape in small sticks; then shape sticks into braids. Place in buttered pan, some distance apart, cover, let rise until light, and bake in a hot oven. 254 What to Have for Dinner. LOBSTEE CHOPS. 2 cups chopped lobster 2 teaspoons lemon juice meat Yolk 1 egg f teaspoon salt 1 teaspoon parsley, chopped Few grains cayenne finely 1 cup Thick White Sauce Mix ingredients in order given and add white sauce. Spread on a plate to cool ; then shape in form of chops. Dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. Insert a small claw in small end of each chop and arrange around a mound of pars- ley or watercress. THICK WHITj: SAUCE. Melt three tablespoons butter, add one-third cup flour, and pour on, gradually, while stirring constantly, one cup milk or one-half cup each, milk and white stock. Bring to boiling point, and season with one-fourth tea- spoon salt and one-eighth teaspoon pepper. CUCUMBEE BOATS, SAUCE TAETAEE. Select three long, regular shaped cucumbers, cut a thin slice from both the stem and blossom end of each, and cut in halves crosswise. Eemove pulp, and seeds, if possible, in sufficiently large pieces to cut in cubes for another salad. Cut sections so as to make boat shape. Arrange each boat on a single lettuce leaf, and fill with SAUCE TAETAEE. (See p. 17, under Family Dinners, Menu No. IV.) Company and Formal Dinners. 255 SWEDISH TIMBALES. J Clip cornstarch i cup beer or i cup flour Same quantity liquid, using J teaspoon salt equal parts milk and wa- Yolks 2 eggs ter 1 tablespoon olive oil Mix dry ingredients, add liquid gradually, and beaten yolks of eggs; then add olive oil. Shape, using a hot timbale iron, fry in deep fat until crisp and brown; take from iron and drain on brown paper. CEEAMED CALF'S BEAINS. Soak calf's brains in cold salted water one hour. Eemove blood vessels and cook in boiling, salted, acidu- lated water, twenty minutes. Drain and plunge into cold water to harden. When cold, cut in three-fourths inch cubes and add to the following sauce: Melt three tablespoons butter, add one slice onion and cook until yellow; then add three tablespoons flour, and pour on, gradually, one-half cup calf's head stock and one-half cup milk. Bring to boiling point, remove onion, and add one-fourth cup cream, yolks of two eggs and one tablespoon lemon juice. Season with salt and cayenne. Do not allow sauce to reach the boiling point after the cream and egg yolks have been added. LAEDED FILLET OP BEEP WITH TEUPPLES. Wipe, remove fat, veins and any tendinous portions from a fillet of beef. Lard upper side with grain of meat, and between lardoons insert small pieces of truffle, using a sharp pointed knife to make cuts. Use one truffle for the fillet. Place meat on rack in small 2^6 What to Have for Dinner. dripping pan, sprinkle with salt and dredge with flour, and put four thin slices of fat salt pork in pan. Bake thirty-five minutes in a hot oven, basting three times with fat in pan. Eemove to hot serving dish and pour around Brown Mushroom Sauce. Serve with flageolets and buttered carrots. BROWN MTJSHEOOM SAUCE. i lb. mushrooms 1^ cups brown stock 3 tablespoons butter 1 trufSe 3 tablespoons flour Salt Paprika Clean mushrooms, remove caps and finely chop. Break stems in pieces and cook in butter five minutes. Add fiour and pour on, gradually, brown stock. Bring to boiling point and cook three minutes. Strain, sea- son with salt and paprika ; again bring to boiling point and add chopped raw mushroom caps and one finely chopped trufile. Serve at once. POTATO EINGS. Wash and pare medium-sized potatoes and cut in one- fourth inch slices. Cut each slice round and round, having each spiral paring about one-fourth inch in thickness, taking care not to break the parings. Fasten with small wooden skewers in spiral shapes; cover with cold water, and let stand one hour. Dry thoroughly between towels and fry in hot fat until crisp and brown. Drain on brown paper and sprinkle wth salt. Serve immediately. If allowed to stand for any length of time, they soften. If many are to be fried, after taking rings from fat, do not sprinkle with salt, but just before Company and Formal Dinners. 257 eerving time return to fat that they may become crisp, then sprinkle with salt. BUTTEKED CAREOTS. Wash, scrape and cut carrots in one-eighth inch slices ; and cut slices in one-eighth inch strips. Cook in boil- ing salted water until tender. Drain, season with salt and butter and serve very hot. This is an excellent way to serve old carrots. FLAGEOLETS. Drain and rinse with cold water one can flageolets. Put in a sauce pan with one-fourth cup butter, one- half teaspoon salt and a few grains cayenne. Bring to boiling point and serve at once. BOILED ASPARAGUS. Untie bunches of asparagus and wash. Rearrange in bunches and tie with a string. Cook in boiling salted water, twenty minutes, having asparagus stand in water to two inches of the tips. Turn on side and cook ten minutes. Drain, remove string and pour over Mousse- line Sauce. MOUSSELINE SAUCE. 3 egg yolks Pepper ^ cup heavy cream Salt J cup butter -J tablespoon lemon juice Beat yolks of eggs until thick and lemon colored, add cream and cook over hot water, stirring constantly until mixture thickens. Add butter and seasonings and serve immediately. 258 What to Have for Dinner. CHEESE FINGEES. 2 tablespoons butter ^ teaspoon salt i cup boiling water Few grains cayenne ^ cup flour 1 egg ^ cup grated cheese 1 egg white Put butter and water into a sauce pan and when boil- ing point is reached, add flour, all at one time, salt and cayenne, and stir Until mixture cleaves from sides of pan. Beat in the cheese, egg unbeaten, and white of egg unbeaten. Shape mixture three inches long by one- half inch wide on a buttered sheet. Sprinkle with grated . cheese and bake, fifteen minutes, in a moderate oven. APEICOT AND WINE JELLY. Kemove one-half the pieces of fruit frgm one can apricots, and put aside for garnishing. Eub remaining apricots and syrup through a puree strainer and add two-thirds cup sugar, one tablespoon lemon juice, three- fourths cup Sherry wine and two tablespoons granu- lated gelatine soaked in one-half cup cold wateii, and then dissolved over hot water. Pour into rectangular border mould and, when firm, turn on serving dish; fill centre with a brick of pis- tachio bisque ice cream, and garnish with preserved apricots and halves of blanched almonds. PISTACHIO BISQUE ICE CEEAM. 4 cups milk 1 tablespoon vanilla 1 cup heavy cream 1 teaspoon almond extract 1^ cups sugar ^ cup, each, almonds and •J teaspoon salt pistachio nuts, fijiely 1 junket tablet chopped 1 tablespoon cold water Green coloring Company and Formal Dinners. 259 Mix first four ingredients and add junket tablet, dis- solved in cold water. Turn into a shallow dish and let stand over-night in a cold place. Add flavoring, color- ing, and nuts. Freeze and mould in brick shape. CEEAM SPONGE BALLS. Yolks 3 eggs Flour f cup sugar 1 teaspoon baking powder 2 tablespoons cold water ^ teaspoon salt 1 tablespoon cornstarch Whites 3 eggs f teaspoon lemon extract Beat yolks of eggs until thick and lemon colored, add sugar gradually, continuing the beating, then beat two minutes and add water. Put cornstarch in a cup and fill cup two-thirds full of flour. Mix and sift corn- starch and flour with baking powder and salt, and add to first mixture. When thoroughly mixed add whites of eggs beaten until stiff, and flavoring. Bake in but- tered individual tins known as snowball pans. INDEX. Almond Cakes, 127. Plombiere, 237. Pudding, 81. Almonds, Boiled Salted, 150. Salted, 120. Anchovy CanapSs, 135. Apple and Chestnut Salad, 132. Charlotte, 6. Dumplings, 97. Spiced a la Lyman, 27. Apples, Frozen, 124. Stuffed, 193. Stuffed, en surprise, 118. Appledore Bean Soup, 95. Apricot and Wine Jelly, 258. Artichoke Salad, 219. Articholvcs, 89. Stuffed, 235. Asparagus, Boiled, 187, 257. In Lemon Kings, 153. Salad, 56. Austrian Potatoes, 48. Bacon Curls, 223. Balls, Chestnut, 89. Egg, 191. Potato, 181, 242. Swedish Meat, 167. Baltimore Relish, 60. Bananas, SautSd, 168. Baskets, Tomato anj Cu- cumber, 212. Batter, 240. Bavarian Cream, Chocolate, 138, Bean Salad, 168. Soup, Appledore, 95. Soup, Black, 13. Beans, Dried Lima, 5. French, 228. French String, 67. Green String, 71. Shelled, 60. BSchamel, Celery au, 205. Sauce, 70. Yellow, Sauce, 217. Beef, Braised, 26. Chateaubriand of, 234. Fillet of, a la Jardinifere, 180. Fillets of. Sauted, 199. Larded Fillet of, with Truffles, 255. Rib Roast of, 4. Tournedos of, 186. Beef Steak a la Henriette, 39. Broiled Porterhouse, 18. Broiled with clam blanket, 63. Beets, Boiled, 48. Sauce Piquante, 40. Bernaise Sauce, 172. Biscuit, Shrewsbury, 189. Bisque Ice Cream, Pistachio 258. Lobster, 185. Soup, 8. Soup Tomato, 135. Black Bean Soup, 13. Blue Fish a la Lee, Baked, 47, Baked, 59. Index. Boston Pudding, 15. Bouchges of Lambs' Sweet- breads, 142. Bouillon, Clam, 83. Clam with Whipped Cream, 152. Court, 87. Braids, Dinner, 253. Brains, Creamed Calf's, 255. Brandied Pears, 183. Brandy Sauce, 108. Sauce, Foamy, 120. Sauce, Peach, 97. Snaps, 53. Bread Pudding, Cold Choco- late, 56. Pulled, 203. Rings, 130. Sauce, 131, 250. Sticks, 141. Breaded Lamb Fillets, 92. Brown Bread Sandwiches, 239. Creamed Cheese, 224. Brown Gravy, 4, 103, 218. Mushroom Sauce, 125, 256. Sauce, 212. Soup, 70. Soup Stock, 30. Walnut Sauce, 180. Browned Crackers, 51. Soup Rings, 122. Sweetbreads, 211. Sweet Potatoes, 13. Brussels Sprouts, 52, 218. Boiled, 132. Butter, Maitre d'Hotel, 19. Sauce, 96. Buttered Carrots, 257. Croutons, 135. Cabbage Escal loped, 63. Cabinet Pudding, 243. Peach, 93. Cafe Noir, Boiled, 11. Filtered, 28. Cakes, Almond, 127. Raisin Cup, 219. Sponge, 114. Calf's Brains, Creamed, 255. Head, 95. Calves' Tongues, IBoiled, 44. California Boiled ' Dressing, 56. Salad, 76. Canapes, Caviare, 191. Finnan Haddie, 232. lobster, 171. Smoked Salmon and An- chovy, 135. Canton Mousse, 206. Caper Sauce, I., 83. Caper Sauce, II., 84. Caramel Nut Ice Cream, 188. Carrot Soup, 26. Carrots a la Poulette, 84. Buttered, 257. Creamed, 23. Glazed, 181. In White Sauce, 103. Carrots and Turnips a la Poulette, 249. Cauliflower au Gratin, 138. Creamed, 118, 137. Vol-au-vent, 36. Caviare Canapes, 191. Celery and Cream Cheese Salad, 67. Au Bechamel, 205. Consomme, 116. Sauce, 31. Soup, Cream of, 51. Stewed, 14. Charlotte, Apple, 6. Frozen Neapolitan, 229. Russe, 67. Chateau Potatoes, 235. Chateaubriand of Beef, 234. Cheese Bread Wafers, 158. Brown Bread Sandwiches, 224. Croquettes, 194. Eggs, 149. Fingers, 258. Moulded, 182. Salad, 40. Sandwiches, 15. Souffle, 138. Cherry Mint Sorbet, 174. Chestnut & Apple Salad, 132. Balls, 89. Stuffing, 52, 118. Index. Chestnut^ Glazed, 205. Chicken a la Southern, 222. Boiled, 187. Consomme, 247. And Corn Soup, 43. Croquettes. 217. Custard, 178. Fillets of, 147. Forcemeat, 125, 198. Fricasse, 88. Fried, 152. Mousse, 248. Pie, 104. Roast, 8. Soup, 74. Chicory Salad, 194. Chiffonade Salad, 84, 125. Chocolate Bavarian Cream, 138. Cold, Bread Pudding, 56. Ice Cream. 33. Parfait, 224. Pears, 154. Petits Fours, 213. Pudding, Steamed, 19. Sauce, Hot, 72, 169. Souffle, 85. Chops, Lobster, 254. Christmas Plum Pudding, 119. Salad, 119. Cider Sauce, 211. Circles, Orange, 244. Clam Bouillon, 83, 152. And Corn Soup, 130. Soup, 110. And Tomato Consomme, 122. Clams, Little Neck, 178. Club Steak, Planked, 55. Cocktail, Fruit, 18^. Oyster, 253. Cod, Boiled, 136. Fillets of, 70. Coffee Ice Cream, 127, 244. Sponge, 37. Cold Chocolate Bread Pud- ding, 56. Halibut, 156. Cole Slaw in Cabbage Shell, 79. Cole Slaw Dressing, 79. Southern, 198. A la Touraine, 22. Colorado Salad, 188. Cones, Cream, 206. Consomme, 239. Chicken, 247. Clam and Tomato, 122. With Macaroni, 227. Au Parmesan, 240. Corn, Boiled Green, 153. And Chicken Soup, 43. And Clam Soup, 130. Fritters, 223. Mock Bisque Soup, 8. Court Bouillon, 87. ^ Crabs, Devilled, 247. Soft Shell, 55. Crackers, Browned, 51. Cranberry Moulds, 103. Punch, 112. Cream of Celery Soup, 51. Chocolate Bavarian, 138 Coffee Ice, 127. Cones, 206. Jelly, 41. Mayonnaise Dressing, 201. Of Pea Soup, 167. Peach, 219. Sauce, 223. Sherbet, Orange, 213. Sponge Balls, 259. Of Tomato Soup, 59. Vanilla lee, 113. Whipped, 81. Creamed Calf's Brains, 255. Carrots, 23. Cauliflower, 118, 137. Cheese Brown Bread Sand- wiches, 224. Mushrooms, 66. Peas, 165. Sweetbreads, 160. Turnips, 19. Creamy Sauce, 61, 85. Croquettes, Cheese, 194. Chicken, 217. Mushroom, 233. Potato, 99. Potato and Cheese, 63. Sweet Potato, 148. Index. Croquettes, White Potato, 249. CroOtons, 4. Buttered, 135. Sauted, 211. Crown of Lamb, 241. Crusts, Imperial, 74. Cucumber Baskets, 179. Baskets, Totamo and, 212. Boats, 254. Jelly, 216. Eibbons, 147. Cucumbers, Dressed, 47. Fried, 92. Currant Jelly Sauce, 228. Mint Sorbet, 250. Wafers. 145. Curried Potatoes, 168. Vegetables, 228. Curry Sauce. 229. Custard. Chicken, 178. Danish, 133. Egg, 131. Pudding, 90. Royal, 197, 232. Sauce, 11. Souffle, 161. Cutlets, Fish, 227. Danish Custard, 133. Devilled Chicken Fricasse, 88. Crabs, 247. Dinner Braids, 253. Rolls, 116. Drawn Butter Sauce, 96. Dressed Cucumbers, 47. Lettuce, 14. Dressing, Boiled Salad, 36. California Boiled, 56. Cole Slaw, 79. Cream Mayonnaise, 201. French, 6, 182, 188, 212. Hot Potato Salad, 137. Mayonnaise, 76. Sherry, 152. Wine, 185. Dried Lima Beans, 5. Drops, Sponge, 195. Duchess Potatoes, 55, 187. Duck Gravy, 193. Roast, 192. Ducks, Broiled, 229. WUd, Roasted, 182. Dumplings, Apple, 97. Dutch Potatoes, 206. Sauce, 227, 233. Egg Balls, 191. Custard, 131. Nog, Frozen, 141. And Pimento Timbales, 130. Plant au Gratin, 144. Plant, Sauted, 10. Sauce, 59. Eggs, Cheese, 149. Emergency Soup. 164. English Plum Pudding, 126. Escalloped Cabbage, 63. Espanol Sauce, 186, 234. Farina Cups, 52. Fillet of Beef a la Jardiniere, 180. With Truffles, Larded, 255. Fillets of Beef, Sauted, 199. Breaded Lamb, 92. Chicken h la Poulette, 147. Cod, 70. Lamb, Saut6d, 13. Sole, 123. Filling, 150. Chicken and Mushroom, 241. Lemon, 100. Orange, 44. Fingers, Cheese, 258. Finnan Haddie, Canapfia of, 232. Fish: Anchovy Canapgs, 135. Blue, Baked, 59. Baked, & la Lee, 47. Cod, Boiled, 136. Fillets of, 70. Finnan Haddie, Canapgs of, 232. Haddock, Boiled, 87. Baked, Stuffed, 131. Halibut, Cold, 156. Rolls, 110. Slices, Baked, 222. Timbales, 117. Index. Fish : Salmon Loaf, 160. Smoked, Canapes, 135 Timbales, 164. Sardines, Fried, 240. Shad a la Delmonioo, 147. Smelts, Stuffed, 172. Sole, Fillets of, 123. Trout, Broiled, 142. Fish, Broiled, 79. Cutlets, 227. Forcemeat, 172. Shrimp Sauce, 117. Stuffing, 132. Flageolets, 257. Foamy Sauce, 162, 237. Brandy, 120. Forcemeat, Chicken, 125, 198. Fowl, Boiled, 30. Braised, 51. French Beans, 228. Beans, String, 67. Dressing, 6, 15, 182, 188, 212. Dressing for Cuoumberii, 47. Fried Potatoes, 88. Hollandaise Sauce, 164. Peas, 181. Rolls, 18. Prieasse, Devilled Chiiken, 88. Fritters, Corn, 223. Frosting, 150. White, 213. Frozen Apples, 124. Egg Nog, 141. Horseradish Sauce, 161. Neapolitan Charlotte, 229. Fruit Cocktail, 185. And Nut Salad, 200. Grape, 247. Pudding, 107. Salad, 206. Sauce, 49. Souffle, 236. Tapioca, 64. Galettes, 176. (Jeorgiana Pudding, 49. Gfrman Fried Potatoes, 165. Patties, 240, German Sandwiches, 165. Giblet Gravy, 9, 111, 124. Glazed Carrots, 181. Chestnuts, 205. Silver Skins, 124. Sweetbreads, 227. Goose, Roast, 117, 123. Grape Fruit, 247. Salad. 243. Gravy, 66. Brown, 4, 103, 218. , Duck, 193. Giblet, 9, 111, 124. Truffle, 204. Green Peas, 242. Peas, Boiled, 143. Peppers, Stuffed, 10. String IBeans, 71. Grouse, Roast, 250. Haddie, Finnan, 232. Haddock, Baked Stuffed, 131. Boiled, 87. Halibut, Cold, 156. A la Meniere, 185. Rolls, 110. Slices, Baked, 222. Timbales, 117. Ham, Roast, 210. Hard Sauce, 113. Health Food Bread Sand- wiches, 32. With Dates, 32. Hearts, Stuffed, 80. Henriette, Sauce, 39. Hollandaise Sauce, 89. French, 164. Horseradish, 173. Hominy, Fried, 193. Honeycomb Pudding, 60. Horseradish Sauce, 32. Frozen, 161. Hollandaise, 173. Hot Chocolate Sauce, 72, 169 Potato Salad, 137. Tartare Sauce, 87. Huntington Soup, 39. Ice Cases, Individual, 239. Lemon, 149. Tutti Fruitti, 201. Index. Ice Cream, Caramel Nut, 188. Coffee, 127, 244. Macaroon, 194. Orange, 144. Pistachio Bisque, 258. Strawberry, 183. Vanilla, 113. Imperial Crusts, 74. Individual Pastry Cases, 136. Ice Cases, 239. Italian Meringue, 224. Soup, 209. Jeixy, Apricot and Wine, 258. Cream, 41. Cucumber, 216. Sauce, Currant, 228. Sauterne, 248. Julienne Soup, 30. Lady Fingers, 225. Lamb, Crown of, 241. Fillets, Breaded, 92. Or Mutton, Saddle of, 228. Roast Spring, 143. Sauted Fillets of, 13. Lambs' Sweetbreads, Bou- chges of, 142. Larded Fillet of Beef, 255. Lemon Cream Sherbet, 53. Filling, 100. Ice, 149. Meringue Pie, 100. Lenox Sauce, 218. Lettuce and Cucumber Salad, 99. Dressed, 14. Salad, Tomato and, 223. Sherry's Dressed, 236. Lima Beans, Dried, 5. Little Neck Clams, 178. Liver, Braised, 71. Lobster Bisque, 185. Canapfis, 171. In Cases, 191. Chops, 254. Juanita, 233. Macaroni, Baked, 96. Macaroon Ice Cream, 194. Macedoine Salad, 5. Maitre d'Hotel Butter, 19. Potatoes, 111. Marshmallow Pudding, 72. Wafers, 230. Mashed Potatoes, 44. Sweet Potatoes, 40. Turnips, 35. Winter Squash, 111. Mayonnaise Dressing, 76. Dressing, Cream, 201. Tomato, 153. Measures and Weights, Table of, 1. Meringue, 28, 45, 57, 90, 100. Italian, 224. Lemon Pie, 100. Mince Meat, 106. Pie, 106. Mint Sauce, 143. Sorbet, Cherry, 174. Sorbet, Currant, 250. Mock Bisque Soup, 8. Turtle Soup, 197. Moulded Cheese, 182. Sweetbreads, 198. Mousse Canton, 206. Chicken, 248. Mousseline Sauce, 257. Mushroom Croquettes, 233. And Sago Soup, 253. Sauce, 123. Sauce, Brown, 125, 256. Mushrooms en Casserole, 250. Creamed, 66. Under Glass, 203. Mutton, Boiled Leg of, 83. Braised Leg of, 35. Chops, Pan Broiled, 22. Roast Leg of, 2ia. Roast Stuffed Shoulder of, 66. Saddle of, 228, 249. Neapolitan Baskets, 168. Charlotte, Frozen, 229. Nut Bread Sandwiches, 174. Ice Cream Caramel, 188. Nuts, Salted Pistachio, 237 Oak Hill Sweet Potatoes, 103. Index. Oatmeal Snaps, 158. Olives, Veal, 157. Onion Souffle, 27. Soup, 17. Onions, Boiled, 104. In Cream, 112. Orange Circles, ?44. Cream Sherbet, 213. Filling, 44. Ice Cream, 144. Salad, 229. Sauce, 182. Tartlets, 44. Oyster Cocktails, 253. Corks, 179. Soup, 92. Stew, 102. Ox Joints, Baked, 99. Oysters, Broiled, 43. Fried, 198. Raw, 239. Pan Broiled Mutton Chops, 22. Parched Rice, 75. Parisian Potatoes, 23, 199. Parisienne Soup, 171. Parsnips, 96. Fried, 27. Paste, Plain, 105. Puff, 105. Pastry Cases, 136. Nut Sticks, 183. Pate de Foie Gras in Aspic, 187. Patties, 209. Fillings, 210. German, 240. Squash, 107. Pea Soup, Cream of, 167. Peas, Creamed, 165. A la Frangaise, 200. French, 181. Green, 242. Peach Brandy Sauce, 97. Cabinet Pudding, 93. Cream, 219. Pear Salad, 112. Pears, Brandied, 183. Chocolate, 154. Pecans, Salted, 127. Pepper and Fruit Salad, 174. Peppers, Stuffed Green, 10. Petits Choux aux Fruits, 149. Fours, Chocolate, 213. Pie, Chicken, 104. Lemon Meringue, 100. Mince, 106. Pigeons, Roasted, 242. Pimento Timbales, 124. Egg and, 130. Pistachio Bisque lee Cream, 258. Plain Paste, 105. Planked Club Steak, 55. PlombiSre, Almond, 237. Plum Pudding, Christmas, 119 English, 126. Porterhouse Beef Steak, Broiled, 18. Potage d'Avignon, 141. Potato Balls, 181. Balls Fried, 242. Balls Sauted, 35. Croquettes, 99. Croquettes, White, 249. And Cheese Croquettes, 63. Rings, 256. Salad, Hot, 137. Souffle, 60. Strips, 19. Sweet, Croquettes, 148. Potatoes, Austrian, 48. Boiled, 26. Boiled New, 143. Browned Sweet, 13. Chateau, 235. Curried, 168. Duchess, 55, 187. Dutch, 205. French Fried, 88. German Fried, 165. A la Goldenrod, 80. Maitre d'Hotel, 111. Mashed, 44. Mashed Sweet, 40. Oak Hill Sweet, 103. Parisian, 23, 199. Riced, 67. Riced a la Colburg, 31. Roast, 5. Steamed New, 153 Index. Princess Pudding, 23. Prune Pudding, 10. Pudding, Almond, 81. Boston, 15. Bread, Cold Chocolate, 56. Cabinet, 243. Christmas Plum, 119. Custard, 90. English Plum, 126. Fruit, 107. Georgiana, 49. Honeycomb, 60. Marshmallow, 72. Peach Cabinet, 93. Princess, 23. Prune, 10. Eice, 175. Steamed Chocolate, 19. Thanksgiving, 113. Puff Paste. 105. Pulled Bread, 203. Punch, Cranberry, 112. Quail, Broiled, 200. Epicurean Style, 144. Eoaat, 235. Raisin Cup Cakes, 219. Sauce, 199. Raisins, Stuffed, 53. Raw Oysters, 239. Relish, Baltimore, 60. Rib Roast of Beef, 4. Rice, Boiled, 9. Parched, 75. Pudding, 175. Riced Potatoes, 67. A la Colburg, 31. Rings, Bread, 130. Browned Soup, 122. Potato, 256. Roe, Broiled, 179. Fried Shad, 216. Romaine Salad, 182. Rolls, Dinner, 116. French, 18. Halibut, 110. Royal Custard, 197, 232. Saddle of Lamb or Mutton, 228. Saddle of Mutton, 249. Sago Soup, 253. Salad, Apple and Chestnut, 132. Artichoke, 219. Asparagus, 56. Bean, 168. California, 70. Celery and Cream Cheese, 67. Cheese, 40. Chicory, 194. Chiffonade, 84, 125. Christmas, 119. Colorado, 188. Dressing, 137. Dressing, Boiled, 36. A la Flora, 161. Fruit, 206. Fruit and Nut, 200. Grape Fruit, 243. Hot Potato, 137. Lettuce and Cucumber, 99. Macedoine, 5. Orange, 229. Pear, 112. Pepper and Fruit, 174. Romaine, 182. Tomato Jelly, 32. Tomato and Lettuce, 223. Watercress, 251. Salmon Loaf, 160. Smoked, 135. Timbales, 164. Salted Almonds, 120. Pecans, 127. Pistachio Nuts, 237. Sandwiches, Brown Bread, 239. Cheese, 15. Creamed Cheese Brown Bread, 224. German, 165. Health Food Bread, 32. Nut Bread, 174. Sardines, Fried, 240. Sauce Bgchamel, 70. Bernaise, 172. Brandy, 108. Brandy, Foamy, 120. Brandy, Peach, 97. Index. Sauce, Bread, 131, 250. Brown, 212. Brown Mushroom, 125, 256. Brown Walnut, 180. Caper I., 83: Caper II., 84. Celery, 31. Cider, 211. Cream, 223. Creamy, 61, 85. Currant Jelly, 228. Curry, 229. Custard, 11. Drawn Butter, 96. Dutch, 227, 233. Egg, 59. Espanol, 186, 234. Foamy, 162, 237. French Hollandaise, 164. Frozen Horseradish, 161. Fruit, 49. Hard, 113. Henriette, 39. Hollandaise, 89. Horseradish, 32. Horseradish Hollandaise,173 Hot Chocolate, 72, 169. Hot Tartare, 87. Lenox, 218. Mint, 143. Mousseline, 257. Orange, 182. Piquante, Beets, 40. Raisin, 199. Sherry, 126. Shrimp, 117. Soubise, 22. Sterling, 20. Tartare, 17. Tomato, 75, 167. Truffle, 199, 211. Tyrolienne, 156. Veloute, 180. Venetian, 136. Verte, 147. Vienna, 187. White, 14, 23, 63, 80, 96, 137. White, Thick, 254. White, Thin, 157. White Wine, 244. Sauce, Wine, 165. Yellow Bechamel, 217. Sauti?d Bananas, 168. Croutons, 211. Egg Plant, 10. Fillets of Beef, 199. Fillets of Lamb, 13. Potato Balls, 35. Tomatoes, 235., Sauterne Jelly, 248. Scallops, Fried, 22. Shad a la Delmonico, 147. Roe, Fried, 216. Shelled Beans, 60. Sherbet, Lemon Cream, 53. Orange Cream, 213. Sherry Dressing, 152. Sauce, 126. Sherry's Dressed Lettuce, 236. Shortcake, Strawberry, 76. Shoulder of Mutton, Boast Stuffed, 66. Veal, Braised, 74. Shrewsbury Biscuit, 189. Shrimp Sauce, 117. Silver Skins, Glazed, 124. Smelts, Fried, 17. Stuffed, 172. Smoked Salmon, 135. Snaps, Brandy, 53. Oatmeal, 158. Soft Shell Cribs, 55. Sole, Fillets of, 123. Sorbet, Currant Mint, 250. Soubise, Sauce, 22. Souffle, Cheese, 138. Chocolate, 85. Custard, 161. Fruit, 236. Onion, 27. Potato, 60. Willard, 251. Soup (see also Bouillon and Consommg) : Appledore Bean, 95. Black Bean, 13. Brown, 70. Brown Stock, 30. Carrot, 26. Chicken, 74. Clam. 110. Index. Soup, Clam and Corn, 130. Corn and Chicken, 43. Corn Mock Bisque, 8. Cream of Celery, 51. Cream of Pea, 167. Cream of Tomato, 59. Emergency, 164. Huntington, 39. Italian, 209. Julienne, 30. Mock Turtle, 197. Mushroom and Sago, 253. Onion, 17. Oyster, 92. Parisienne, 171. Rings, Browned, 122. Tomato, 4. Tomato, Bisque, 135. Victoria, 178. White, 156. White, with Wine, 203. Southern Cole Slaw, 198. Spiced Apple, 27. Spinach Boiled, 43, 148. With Sauted Crolltons, 211. Swedish Style, 31. Sponge Balls, 259. Cake, 114. Coffee, 37. Drops, 195. Sprouts, Brussels, 52. Squash, Baked, 14. Mashed Winter, 111. Patties, 107. Steak, Planked Club, 55. Steamed Chocolate Pudding, 19. New Potatoes, 153. Sterling Sauce, 20. Stew, Oyster, 102. Stewed Celery, 14. Sticks, Bread, 141. Strawberry lee Cream, 183. Shortcake, 76. String Beans, French, 67. Green, 71. Strips, Potato, 19. Stuffed Apples, 118, 193. Artichokes, 235. Green Peppers, 10. Hearts, 80. Stuffed Raisins, 53. Smelts, 172. Tomatoes, 48. Tomato Salad, 36. Stuffing, 9, 67, 80, 102, 111. 124, 204, 243. Chestnut, 52, 118. Fish, 132. For Mushroom Caps, 186. Succotash, 75. Swedish Meat Balls, 167. Timbales, 255. Sweet Potatoes, Browned, 13. Croquettes, 148. Mashed, 40. Oak Hill, 103. Sweetbreads, Bouchfies of Lambs', 142. Browned, 211. Creamed, 160. Glazed, 227. A la Huntington, 192. Moulded, 198. To Parboil, 192. Table of Measures and Weights, 1. Tapioca, Fruit, 64. Tartare, Sauce, 17. Hot, 87. Tartlets, of Eggs, 136. Orange, 44. Thanksgiving Pudding, 113. Thick White Sauce, 254. Thin White Sauce, 157. Timbales, Egg and Pimento, 130. Halibut, 117. Pimento, 124. Salmon, 164. Swedish, 255. Tomato Bisque Soup, 135. And Clam ConsommS, 122. And Cucumber Baskets, 212. Jelly Salad, 32. And Lettuce Salad, 223. Mayonnaise, 153. Salad, Stuffed, 36. Sauce, 75, 167. Soup, 4. Index. Tomato Soup, Cream of, 59. Tomatoes, Broiled, 173. Fried, au Parmesan, 55. Sauted, 235. Stuffed, 48. Tongues, Boiled Calves', 44. Tournedos of Beef, 186. Trout, Broiled, 142. Truffle Gravy, 204. Sauce, 199, 211. Turkey, Roast, 102, 110, 204. Turnips, Carrots and, 249. Creamed, 19. Mashed, 35. In White Sauce, 103. Turtle Soup, Mock, 197. Tutti Fruitti Ice, 201. Vanilla lee Cream, 113. In Cantaloupes, 158. Veal, Braised Shoulder of, 74. Olives, 157. Roast Leg of, 47. Vegetables, Curried, 228. Veloute Sauce, 180. Venetian Sauce, 136. Venison, Roast Saddle of, 172. Verte Sauce, 147. Victoria Soup, 178. Vienna Sauce, 187. Vol-au-vent, Cauliflower, 36. Wapebs, Cheese Bread, 158. Currant, 145. Marshmallow, 230. Walnut Sauce, Brown, 180. Watercress Salad, 251. Watermelon, 152. Weights, Table of Measures and, 1. Whipped Cream, 81. White Potato Croquettes, 249. White Sauce, 14, 23, 63, 80, 96, 104, 137, 157. Thick, 254. Thin, 157. Wine, 244. White Soup, 156. Frosting, 213. With Wine, 203. Willard Souffle, 251. Wine Dressing, 185. Sauce, 165. White, Sauce, 244. Winter Squash, Mashed, 111. Yellow Bechamel Sauce, 21?.