What to Have for Dinner

Chop corn, add stock, bring slowly to boiling point, and let simmer fifteen minutes; then rub through a sieve. Scald milk with onion, remove onion, and add milk to corn. Melt butter, add flour and pour on gradually, while stirring constantly, hot mixture; then add salt and pepper. BROILED OYSTERS. Wash one and one-half pints large oysters. Dry between towels, dip in melted butter, then in fine cracker crumbs seasoned with salt. Place in a greased wire broiler and broil over a clear fire until juices begin to flow, turning frequently. Remove to hot serving dish, spread with Maitre d’Hétel Butter and garnish with water cress. BOILED SPINACH. Remove roots, carefully pick over and wash in several waters one-half peck spinach, being sure that it is free from all sand. Put in a stew pan containing two quarts boiling water, to which has been added one-half tablespoon salt, one-half teaspoon sugar, and one-fourth teaspoon soda. Cook until soft; the time required being about twenty minutes. Drain thoroughly, chop, and add one-fourth cup melted butter and season with salt. Remove to hot serving dish, and garnish with triangles of bread sautéd in butter. 44 What to Have for Dinner. BOILED CALVES’ TONGUES. Cover four fresh tongues with boiling water. Add five slices carrot, two stalks celery, one onion stuck with six cloves, fifteen peppercorns and one-half tablespoon salt, and cook until tender. Take from water, remove skin and roots and cut in halves lengthwise. Cook onehalf can tomatoes with two cups brown stock until re- _duced to one-half cup. Reheat tongues in sauce. Garnish with parsley, lemon wheels and points of bread sautéd in butter. Pare eight medium-sized potatoes and soak in cold water one hour. Cook in boiling salted water, until soft, then drain. Mash thoroughly, using a potato masher in same stew pan in which they were cooked. Add one-third cup butter, one and one-half teaspoons salt, few grains pepper, and one-half cup hot milk. Beat with a fork until creamy, reheat, and pile lightly on hot vegetable dish. ORANGE TARTLETS. Cover inverted patty pans (or muffin pans) with plain paste and bake in quick oven. Remove from pans, place on tin baking sheet, fill with Orange Filling, cover with Meringue and bake ten minutes. ORANGE FILLING. 1 cup sugar 4 cup orange juice 4 cup flour 1 tablespoon lemon juice Grated rind 1 orange 2 eggs slightly beaten. 2 teaspoons butter Mix ingredients in order given. Cook twelve min- Family Dinners. 45 utes in double boiler, stirring constantly, until mixture thickens, and afterwards occasionally. Whites 2 eggs 4 teaspoon vanilla 4 tablespoons granulated sugar Beat whites of eggs until very stiff and add sugar, gradually, continuing the beating; then add flavoring. 46 What to Have for Dinner. “Let hunger move thy appetite and not savory sauces.” BakeD BuveE FisH A LA LER. DressEp CUCUMBERS. Roastep Lea oF VEAL. AUSTRIAN POTATOES. | Bortep BEeEts. Groreiana Puppine, Fruit SAvce. Carfé Nor. Family Dinners. 47 BAKED BLUE FISH A LA LEE. Split and bone a bluefish and Jay on platter on which it is to be served, or on well buttered fish sheet. Rub one-fourth cup butter till creamy, add two egg yolks, and stir till well blended; then add two tablespoons each, onions, capers, pickles and parsley, finely chopped, three tablespoons lemon juice, one-half teaspoon salt, and onefourth teaspoon pepper. Sprinkle fish with salt, spread with mixture, and bake fifteen to twenty minutes in a hot oven. Serve at once. DRESSED CUCUMBERS.