Marinate the vegetables separately with French Dress- ing. Arrange in sections on a dish, having the base of shredded lettuce, garnish with lettuce and sprinkle chopped parsley over all. To Shred Lettuce. Remove leaves from stalk, wash, drain, and cut in narrow strips, using scissors. 6 What to Have for Dinner. FRENCH DRESSING. 4 teaspoon salt 3 drops onion juice $ teaspoon pepper 4 tablespoons olive oil % tablespoons vinegar Mix ingredients in order given and stir until well blended. APPLE CHARLOTTE. 14 cups apple sauce Butter 4 slices stale bread $ cup sugar Put apple sauce in buttered, shallow, baking dish. Remove crusts from bread, butter generously, cut in tri- angles and arrange on top of sauce as closely as possible. Sprinkle with sugar, and bake in a moderate oven until bread is browned. Serve with thin cream. Family Dinners. 7 MENU NO. II. “The art of cooking, when not allied with a degener- ate taste or with gluttony, is one of the criteria of a peo- ple’s cwilization.” Corn Mock Bisque. Roast CHICKEN WITH Breap STUFFING, i GIBLET GRAVY. BorLep RIcz. SAvUTED Rea PLANT. STUFFED GREEN PEPPERS. Prune Popprina. CustaRpD SAvog. Car& Nor. 8 What to Have for Dinner. CORN MOCK BISQUE SOUP. 1 can corn 4 can tomatoes 1 quart milk 4 teaspoon soda 1 slice onion✪ Tomato Soup $ cup butter 3 tablespoons flour 2 teaspoons salt 4 cup cold water 4 teaspoon pepper 4 teaspoon paprika Scald milk with corn and onion. Mix flour with cold water to form a smooth paste, and add to scalded milk; then cook twenty minutes, stirring constantly at first, and rub through a sieve. Cook tomatoes ten minutes, add soda, and rub through a sieve. Combine mixtures and strain into tureen in which is butter in small pieces, and seasonings. ROAST CHICKEN. Dress, clean, stuff and truss a four-pound chicken. Rub entire surface with salt and spread breast and legs with soft butter, using four tablespoons. Place on back on rack in dripping pan and dredge bird and bottom of pan generously with flour. Place in a hot oven and when flour is well browned, reduce heat and baste. Turn, having breast side down, and baste every ten minutes during the remainder of the cooking, using one-fourth cup butter, melted in three-fourths cup boiling water, adding more water, if necessary, to prevent burning. A four-pound chicken requires from one and one-half to one and three-fourths hours. If a chicken is roasted breast down, the breast meat is more juicy and of finer flavor than it otherwise would be. Family Dinners. 9 STUFFING. 14 cups soft bread crumbs Poultry seasoning $ cup boiling water Salt 4 cup butter Pepper “Melt butter in water and add to bread crumbs, then add seasonings to taste. If stuffing is to be served cold add one beaten egg, which makes it easier to slice. GIBLET GRAVY. Wash heart, liver, gizzard, neck and tips of wings of chicken. Put in sauce pan and add three cups cold water. Bring slowly to boiling point and let simmer un- til meat is tender. Remove heart, liver and gizzard, and chop finely. Pour off liquid in pan in which chicken has been roasted. From liquid skim off three table- spoons fat; return to roasting pan and brown with three tablespoons flour. Pour on gradually, while stirring con- stantly, one and one-half cups stock in which giblets (heart, liver and gizzard) were cooked. Season with salt and pepper, strain, and add chopped giblets. BOILED RICE. Wash and pick over one cup rice. Put four quarts water in a kettle with two tablespoons salt ✪ Boiled Riceand bring to boiling point. Add rice, a little at a time, so as not to check boiling of water. Boil twenty-five minutes, or until soft. Drain in coarse strainer and pour over one quart hot water. Place strainer over a kettle containing a little hot water, place on back of range, and let steam until each kernel is dry. 10 What to Have for Dinner. SAUTED EGG PLANT.

AI-modernized reading of the original text

Marinate the vegetables separately with French Dressing. Arrange in sections on a dish, having the base of shredded lettuce, garnish with lettuce and sprinkle chopped parsley over all. To Shred Lettuce. Remove leaves from stalk, wash, drain, and cut in narrow strips, using scissors. 6 What to Have for Dinner. 4 teaspoon salt 3 drops onion juice $ teaspoon pepper 4 tablespoons olive oil % tablespoons vinegar Mix ingredients in order given and stir until well blended. APPLE CHARLOTTE. 14 cups apple sauce Butter 4 slices stale bread $ cup sugar Put apple sauce in buttered, shallow, baking dish. Remove crusts from bread, butter generously, cut in triangles and arrange on top of sauce as closely as possible. Sprinkle with sugar, and bake in a moderate oven until bread is browned. Serve with thin cream. Family Dinners. 7 “The art of cooking, when not allied with a degenerate taste or with gluttony, is one of the criteria of a people’s civilization.” Corn Mock Bisque. Roast CHICKEN WITH Bread Stuffing, Boiled Rice. Sautéed Egg Plant. STUFFED GREEN PEPPERS. Prune Pudding. Custard Savoie. Café Noir. 8 What to Have for Dinner. CORN MOCK BISQUE SOUP. 1 can corn 4 can tomatoes 1 quart milk 4 teaspoon soda 1 slice onion $ cup butter 3 tablespoons flour 2 teaspoons salt 4 cup cold water 4 teaspoon pepper 4 teaspoon paprika Scald milk with corn and onion. Mix flour with cold water to form a smooth paste, and add to scalded milk; then cook twenty minutes, stirring constantly at first, and rub through a sieve. Cook tomatoes ten minutes, add soda, and rub through a sieve. Combine mixtures and strain into tureen in which is butter in small pieces, and seasonings. ROAST CHICKEN. Dress, clean, stuff and truss a four-pound chicken. Rub entire surface with salt and spread breast and legs with soft butter, using four tablespoons. Place on back on rack in dripping pan and dredge bird and bottom of pan generously with flour. Place in a hot oven and when flour is well browned, reduce heat and baste. Turn, having breast side down, and baste every ten minutes during the remainder of the cooking, using one-fourth cup butter, melted in three-fourths cup boiling water, adding more water, if necessary, to prevent burning. A four-pound chicken requires from one and one-half to one and three-fourths hours. If a chicken is roasted breast down, the breast meat is more juicy and of finer flavor than it otherwise would be. Family Dinners. 9 14 cups soft bread crumbs Poultry seasoning $ cup boiling water Salt 4 cup butter Pepper Melt butter in water and add to bread crumbs, then add seasonings to taste. If stuffing is to be served cold add one beaten egg, which makes it easier to slice. Wash heart, liver, gizzard, neck and tips of wings of chicken. Put in sauce pan and add three cups cold water. Bring slowly to boiling point and let simmer until meat is tender. Remove heart, liver and gizzard, and chop finely. Pour off liquid in pan in which chicken has been roasted. From liquid skim off three tablespoons fat; return to roasting pan and brown with three tablespoons flour. Pour on gradually, while stirring constantly, one and one-half cups stock in which giblets (heart, liver and gizzard) were cooked. Season with salt and pepper, strain, and add chopped giblets. BOILED RICE. Wash and pick over one cup rice. Put four quarts water in a kettle with two tablespoons salt and bring to boiling point. Add rice, a little at a time, so as not to check boiling of water. Boil twenty-five minutes, or until soft. Drain in coarse strainer and pour over one quart hot water. Place strainer over a kettle containing a little hot water, place on back of range, and let steam until each kernel is dry. 10 What to Have for Dinner. SAUTÉED EGG PLANT.

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Tomato SoupSautéed Egg PlantFrench DressingApple CharlotteRoast ChickenStuffingGiblet GravyStuffed Green PeppersCorn Mock Bisque SoupBoiled Rice