What to Have for Dinner

1 can corn 14 tablespoons butter 2 cups chicken stock 14 tablespoons flour 2 cups canned tomatoes 1 teaspoon salt 1 sliced onion Few grains cayenne Chop corn, add stock, tomatoes and onions, bring slowly to boiling point and let simmer twenty minutes ; then rub through a sieve. Melt butter, add flour, and pour on gradually while stirring constantly, hot mixture. Season with salt and cayenne. BEEF STEAK A LA HENRIETTE. Wipe a Porterhouse Steak, cut one and one-half inches thick, and broil over'a clear fire, eight minutes. Pour one-half Sauce Henriette on a hot serving dish, lay steak on sauce, cover with remaining sauce and gar- _ nish with shaved horseradish root and parsley. SAUCE HENRIETTE. 4 cup butter 1 tablespoon Worcestershire Yolks 3 eggs Sauce : 1 tablespoon cold water § 4 tablespoon parsley, finely 4 tablespoon lemon juice chopped 2 tablespoons tomato purée } teaspoon salt Few grains cayenne Wash the butter, and divide in three parts. Put one piece in sauce pan, with yolks of eggs slightly beaten and mixed with water and lemon juice. Set sauce pan in larger pan of hot water; place over fire and stir constantly until butter is melted. Add second piece. of 40 What to Have for Dinner. butter, and, when melted, third piece; then add tomato purée, Worcestershire Sauce, parsley, salt and cayenne. This sauce should be perfectly smooth and of the consistency of a rich boiled custard. To obtain tomato purée cook one-half can tomatoes until reduced to three tablespoons, taking care they do not burn; then force through a purée strainer. MASHED SWEET POTATOES. Wash and pare sweet potatoes of uniform size, and cook in boiling salted water until soft. Force through a potato ricer; there should be two cups. Add onefourth cup butter, one-half teaspoon salt and two tablespoons milk or cream. Beat with a fork until light, and again force through a potato ricer. BEETS, SAUCE PIQUANTE. Wash beets very thoroughly and cook in boiling salted water until soft. Drain, reserving the water, plunge into cold water when skins may be rubbed off easily ; then cut in cubes or fancy shapes. Reheat in the following sauce: Melt two tablespoons butter, add two tablespoons flour, and pour on, gradually, while stirring constantly, one-half cup water in which beets were cooked. Add one-fourth cup thin cream or milk, one-fourth cup vinegar, one teaspoon sugar, one-half teaspoon salt, and a few grains pepper. CHEESE SALAD. Mash a cream cheese with a fork and, if stiff, work in a very little heavy cream. Season with paprika and Family Dinners. 4! make in the form of balls. Arrange lettuce in form of nests by putting two leaves with stem ends together. Put three cheese balls in each nest. Pour over a French Dressing, (p. 6,. Family Dinners, Menu No. I.), and sprinkle one-half the nests with finely chopped parsley and the other half with paprika, having alternate nests of green and red. CREAM JELLY. 1 tablespoon granulated 4 cup sugar _ gelatine Whip from 3 cups thin 2 tablespoons cold water cream 4 cup scalded cream 1 teaspoon vanilla or 2 teaspoons maraschino Soak gelatine in cold water and dissolve in hot cream. Add sugar and flavoring and strain. Beat until mixture begins to thicken, then cut and fold in whip from cream. Turn into a mould first dipped in cold water, and chill. 42 What to Have for Dinner. No man can be wise on an empty stomach.—GEORGE ELIorT. Corn AND CHICKEN Sovp. BROILED OYSTERS. BorLEp CaLveEs’ ToNGuUES. MasHED PorarToers. Boren SPINAcH. ORANGE TARTLETS WITH MERINGUE. Caré Nor. Family Dinners. 43 CORN AND CHICKEN SOUP. 1 can corn 14 tablespoons butter 2 cups chicken stock 14 tablespoons flour 2 cups milk 1 teaspoon salt 1 slice onion Few grains pepper