What to Have for Dinner

Cloth, $1.25 —all booksellers— or sent postpaid on receipt of price by DODGE PUBLISHING Co., 23 East 20th Street, New York. CONTENTS. PART I. PAGES Famity Drinness, 24 Menus....... essceee F100 PART IT. DINNERS FOR OCCASIONS: Thanksgiving, 2 Menus.............. 101—114 Christmas, 2 Menus...........00- 115—128 Lent, 2 Menus.............. 129—139 Easter, 2 Menus.........0000. 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......... woes eDdl—259 (iii) TABLE OF MEASURES AND WEIGHTS. 2 cups butter = 1 pound. 4 cups flour = 1 pound. ® cups granulated sugar = 1 pound. 2% cups powdered sugar = 1 pound. 2§ cups brown sugar = 1 pound. 1g cups rice == 1 pound. 44 cups coffee = 1 pound. 2 cups finely chopped meat == 1 pound. 9 large eggs = 1 pound. 1 square Baker’s Chocolate = 1 ounce. 4 cup chopped nuts = 1 ounce. 3 teaspoons = 1 tablespoon. 16 tablespoons = 1 cup. 2 tablespoons butter = 1 ounce 4 tablespoons flour = 1 ounce Notr.—Remember that in the following receipts, all measuring cups (holding one-half pint), divided into thirds or quarters are used; also tea and table measuring spoons. Note.—Remember that in the following receipts, all m are made level. Mea pint), divided into thirds or quarters are used; also tea and table measuring spoons. (1) WHAT TO HAVE FOR DINNER. PART I. FAMILY DINNERS. After much meditation and experience, I have divined that it takes as much sense and refinement and talent to cook a dinner, wash and wipe a dish, make a bed and dust a room, as goes to the writing of a novel, or shining in high society — Rost TERRY CooKE. ‘Tomato Soup. CrottTons. Ris Roast or BEEr, Brown Gravy. Roastep PoraToks. Driep Lima BEANS. MAcEDOINE SALAD. AprpLtE CHARLOTTE. (3) 4 What to Have for Dinner. TOMATO SOUP. 1 can tomatoes @ slices onion 2 cups white stock or water 1 teaspoon sugar 10 peppercorns 1 teaspoon salt + bay leaf $ teaspoon soda 3 cloves 8 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 onethird the hot soup, and when well thickened and smooth, add remaining soup. Serve with Crofitons, CROUTONS. 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 frequently that cubes may brown evenly. RIB ROAST 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, continuing the basting every fifteen minutes during the cooking. A five-pound rib roast, when cooked rare, requires 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. ROAST 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 pan, when basting meat. ' DRIED LIMA BEANS. 14 cups dried Lima beans 1 tablespoon butter 2 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 turnipe, cut in stripes 1 cup cold cooked potatoes, cut in balls 1 cup cold cooked string beans 2 tablespoons parsley, finely chopped