What to Have for Dinner

Melt the butter, add the flour, and pour on, gradually, while stirring constantly, water and liquor remaining in pan. Bring to boiling point, add seasonings and hard boiled eggs. : 60 What to Have for Dinner. BALTIMORE RELISH. 2 cups finely shredded 14 teaspoons celery salt cabbage 2 tablespoons sugar 1 red pepper, finely 4 teaspoon salt chopped } teaspoon mustard 4 cup vinegar Mix celery salt, sugar, salt and mustard, and pour on slowly the vinegar. Add pepper to cabbage and then add first mixture. POTATO SOUFFLE. 2 cups mashed potatoes 1 cup milk 2 tablespoons melted butter Salt 3 eggs | Pepper Cayenne Beat the mashed potatoes until very light, add the butter, eggs well beaten, milk, salt, pepper and cayenne. Turn into a buttered baking dish and bake in a moderate oven until firm. SHELLED BEANS. Pick over and wash one quart shell beans, and cook one hour or until soft in a small quantity of boiling water, adding one and one-half teaspoons salt, after the first half hour of the cooking. Do not cover the vessel during the cooking. Allow water to become nearly evaporated. Season with two tablespoons melted but- ter and salt to taste. HONEYCOMB PUDDING. 1 cup sugar 4 cup butter 1 cup flour ’ 4 cup milk (lukewarm) 1 cup molasses 4 teaspoon soda 4 eggs Family Dinners. 61 Mix sugar, flour and molasses. Melt butter in milk and add soda. Combine mixtures and beat thoroughly, then add eggs well beaten. Turn into buttered baking dish and bake in a moderate oven. Serve with Creamy Sauce. CREAMY SAUCE. White 1 egg ' £ cup sugar Yolk 1 egg # cup heavy cream 2 tablespoons Sherry wine Beat white of egg until stiff and add sugar, gradually, while beating constantly; then add yolk of egg, beaten until thick and lemon colored, cream beaten until stiff, - and wine: 62 What to Have for Dinner. MENU NO. XV. Wherever the dinner is tll got up there ss poverty or there 1s avarice or there 1s stupidity ; in short, the family is somehow grossly wrong.—DkR. JOHNSON. Hountineron Soup. Bromep Beer Steak with CLam BLANKET. EScCALLOPED CABBAGE. PoTaTo AND CHEESE CROQUETTES. Fruit TAPioca. Cark Norr. Family Dinners. 63 HUNTINGTON SOUP. (See p. 39, under Family Dinners, Menu No. IX.) BROILED BEEF STEAK WITH CLAM BLANKET. Wipe a sirloin steak cut one and one-half inches thick, broil five minutes and remove to hot platter. Cover with one pint clams, place on grate in hot oven and cook until clams are plump. Spread with Maftre d’Hétel Butter. (See p. 19, under Family Dinners, Menu No. IV.) and serve immediately. ESCALLOPED CABBAGE. Remove outside leaves from a firm cabbage, cut in quarters and remove tough stalk. Soak in cold water, and cook until soft in a large uncovered kettle of boil- ing salted water, to which is added one-fourth teaspoon soda. Cut one-half cabbage in pieces, put in buttered baking dish, sprinkle with salt and pepper and pour over one cup white sauce. Cover with one-half cup buttered cracker crumbs, and bake until crumbs are brown. WHITE SAUCE. Melt two tablespoons butter, and add two tablespoons flour mixed with one-half teaspoon salt and a few grains pepper; then pour on gradually, while stirring con- stantly one cup milk. | POTATO AND CHEESE CROQUETTES. To two cups hot riced potatoes add one cup grated mild cheese, one-half teaspoon salt, few grains cayenne, few drops onion juice, two tablespoons heavy cream, and yolk and white of one egg beaten separately. 64 What to Have for Dinner. Beat mixture until light, shape into pyramids or cones, roll in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. FRUIT TAPIOCA. 4 cup pearl tapioca } cup Sherry wine 2% cups cold water 4 cup shredded almonds 1-inch piece stick cinnamon } cup raisins, seeded and # teaspoon salt cut in small pieces 1 tumbler currant jelly |§ 4 cup citron finely cut Sugar