What to Have for Dinner

Split common crackers, arrange in dripping pan and let stand in a slow oven until crisp and delicately browned. ” BRAISED FOWL. Dress, clean, stuff and truss a fowl. Try out a one and one-half inch cube of fat salt pork, and remove scraps. Sauté fowl in pork fat, until entire surface is well browned, turning frequently. Remove to a trivet in a deep pan and pour over fat remaining in pan cooked, three minutes, with one small sliced onion, four slices carrot, two sprigs parsley and one-half bay leaf. Add two cups boiling water, cover, and bake in a slow oven until tender, basting every twenty minutes. Serve with a sauce made by straining the stock remaining in pan, removing fat, and thickening with two tablespoons flour diluted with cold water to form a a thin, smooth paste. $2 What to Have for Dinner. CHESTNUT STUFFING. 1 quart French chestnuts 1} teaspoons salt 4 cup butter 3 teaspoon pepper Milk or cream Shell chestnuts and cook in boiling salted water until soft. Drain, and force through a potato ricer. Add seasonings and moisten, if necessary, with milk or cream. (See p. 44, under Family Dinners, Menu No.X.) BRUSSELS SPROUTS WITH CELERY. Remove wilted leaves from one quart Brussels sprouts and soak in cold water fifteen minutes. Cook in boiling salted water twenty minutes, or until easily pierced with a skewer; then drain. Wash celery and cut in small pieces; there should be one and one-half cups. Melt three tablespoons butter, add celery and cook two minutes, then add three tablespoons flour and pour on gradually one and one-half cups scalded milk. Add sprouts, season with salt and pepper, and serve as soon as sprouts are reheated. FARINA CUPS WITH ‘CURRANT JELLY. $+ cup farina | 1 teaspoon salt 1¢ cups milk 1 egg yolk Mix farina with one-third cup milk and add, gradually, remaining milk, which has reached the scalding point in top of double boiler. Add salt and cook over hot water thirty minutes. Add yolk of egg, slightly Family Dinners. 53 beaten and spread on a plate to cool. Shape in balls, then shape balls in cups. Dip in crumbs, egg and crumbs, and fry in deep fat. Drain and serve with cubes of currant jelly in cups. LEMON CREAM SHERBET. 2 cups milk 1} cups sugar 1 pint cream Juice 3 lemons Mix fruit juice and sugar and add milk and cream. Freeze, using three parts finely crushed ice to one part rock salt. These proportions insure a smooth fine grained mixture. BRANDY SNAPS. 4 cup of molasses | 4 cup flour 3 cup butter # cup sugar 1} tablespoons ginger Heat molasses to boiling point, add butter, and, when melted, add flour mixed with sugar and ginger. Drop from tip of spoon in small portions on a buttered sheet, three inches apart. Bake in moderate oven; cool slightly, remove from pan, using a sharp knife, and roll over handle of wooden spoon. STUFFED RAISINS. Cut selected raisins nearly in halves lengthwise. Remove seeds, and fill cavities thus made with nut meats, broken in pieces, using almonds, English walnut meats, or pecans. Press into original shapes and roll in powdered sugar. Arrange in a bonbon dish, covered with a doiley. 54. What to Have for Dinner. “Courage, cheerfulness and a destre to work, depend, mostly, on good nutrition.” Sorr SHELL Crass, SavucE TARTARE. PLaNKeD CLUB STEAK. Duocness Porators. Friep ToMATors aU PARMESAN. ASPARAGUS SALAD. CoLp CHOCOLATE Beran Puppia. Planked Club Steak. eee Family Dinners. 55 SOFT SHELL CRABS. Clean crabs, sprinkle with salt, dip in egg and crumbs and fry in deep fat, turning often while frying. Serve with Sauce Tartare. (See p. 17, under Family Dinners, Menu No. IV.) PLANKED CLUB STEAK.