What to Have for Dinner

Cut boiled potatoes in cubes; there should be two cups. Separate yolks from whites of four hard-boiled eggs. Chop the whites and force the yolks through a potato ricer or strainer. Add potato cubes and chopped whites to one and one-half cups white sauce, turn into a hot serving dish. Sprinkle with yolks and garnish with parsley. | 3 tablespoons butter 2 slices onion 3 tablespoons flour ¼ teaspoon salt 14 cups milk Few grains paprika - Family Dinners. _ 81 Melt butter, add flour, and pour on gradually, while stirring constantly, the milk which has been scalded with the onion, then the onion removed. When boiling point is reached, add seasonings and beat until smooth and glossy. ALMOND PUDDING. 4 tablespoons butter 14 cups flour 3 cup sugar 4 teaspoon soda $ cup molasses } teaspoon cinnamon 2 eggs # cup almonds blanched $ cup milk and roasted | 4 teaspoon salt Cream butter, add sugar gradually, molasses, and eggs well beaten. Mix and sift dry ingredients and add alternately with milk to first mixture; then add almonds finely chopped. Turn into buttered mould and steam two and one-half hours, never allowing water to go below the boiling point. Serve with Whipped Cream. WHIPPED CREAM. # cup thick cream 4 cup powdered sugar 4 cup milk 4 teaspoon vanilla Mix cream and milk and beat until stiff, using egg beater; then add sugar and vanilla. 82 What to Have for Dinner. “The fate of nations depends on how they are fed.” Cram BovuiIL_on. Boiled Leg of Mutton, Caper Sauce. Mashed Potatoes. Carrots A LA POULETTE. SALAD CHIFFONADE. CHocoLaTE SouFF Le. VANILLA Harp Sauce. Family Dinners. 83 CLAM BOUILLON. 4 quarts clams Salt 24 cups cold water Pepper Buy clams in shells. Wash and scrub, using a brush, changing the water several times. Put in kettle, add water, cover tightly, bring gradually to boiling point, and steam until shells are opened. Strain liquor through cheese cloth, season and serve in bouillon cups. BOILED LEG OF MUTTON. Wipe meat, place in a kettle, cover with boiling water, bring quickly to boiling point, and let boil five minutes. Remove scum, set on back of range and let simmer until meat is tender. When half done, add one tablespoon salt, twelve peppercorns, bit of bay leaf, sprig of parsley, stalk of celery, one-half onion, and two slices each, carrot and turnip. Remove to hot platter and garnish bone with paper frill or slices of cooked vegetables cut in fancy shapes. Serve with Caper Sauce I. or II. CAPER SAUCE I. 4 cup butter 13 cups mutton stock 3 tablespoons flour 4 cup capers Yolk 1 egg Put one-half butter in sauce pan, and, when melted, add flour, and pour on gradually mutton stock freed from all fat. Add capers, egg yolk slightly beaten and remaining butter, bit by bit. 84 What to Have for Dinner. CAPER SAUCEH II. 1 cup butter 1 tablespoon parsley finely 4 cup capers chopped 4 teaspoon salt Few grains pepper Melt butter, and heat very hot without reaching the boiling point. Add capers, parsley and seasonings. (See p. 44, under Family Dinners, Menu No. X.) CARROTS A LA POULETTE. Wash and-scrape carrots and cut in small cubes; there should be two cups. Cover with boiling water and let stand five minutes. Drain and cook until soft in a small quantity of boiling salted water to which is added one-half tablespoon butter; again drain. Melt three tablespoons butter, add three tablespoons flour and pour on gradually, while stirring constantly, one cup white stock and one-half cup cream. Add carrots, and onehalf teaspoon lemon juice, and season with salt and pepper. As soon as thoroughly heated, add yolks two eggs slightly beaten. SALAD CHIFFONADE.