What to Have for Dinner

Dress, clean, and cut a chicken or young fowl in pieces for serving. Put in a kettle, cover with boiling water, and let cook slowly until tender. When chicken is about half done, add two slices carrot, two slices onion, one stalk celery, sprig of parsley, bit of bay leaf, twelve peppercorns, and one-half tablespoon salt. Remove chicken, strain liquor (there should be two cups) and cool quickly, that fat may be removed and stock used for sauce. Melt four tablespoons butter, and cook until well browned, add six tablespoons flour and continue the browning, then pour on, gradually, while stirring constantly, the chicken stock. Mix one and one-half tablespoons mustard, one-half teaspoon salt, one-eighth teaspoon pepper, few grains cayenne, grated rind of one-half lemon, one teaspoon lemon juice, one teaspoon vinegar and three teaspoons Worcestershire Sauce. Add mixture to sauce. Dip each piece of chicken separately in sauce and then in crumbs, seasoned with salt. Arrange in dripping pan, and bake in a hot oven until well browned, basting once with one-fourth cup melted butter. Remove to hot serving dish, and pour around remaining sauce. Family Dinners. 89 CHESTNUT BALLS. 2 cups hot riced chestnuts 1 egg 3 tablespoons butter 2 tablespoons cream or 4 teaspoon salt Sherry wine Few grains pepper Shell chestnuts, cook until soft in boiling salted water, and force through a potato ricer; there should be two cups. Add butter, salt, pepper, eggs slightly beaten and cream. Shape into balls the size of chestnuts, roll in flour, fry in deep fat, and drain on brown paper. To Shell Chestnuts. Cut a one-half inch gash on flat sides, and put in an omelet pan, with one-half teaspoon butter to each cup chestnuts. Shake over range until butter is melted. Put in oven and let stand five minutes. Remove from oven and with a small knife, take off shells. Shelling and blanching is accomplished at the same time, as skins adhere to shells. ARTICHOKES WITH HOLLANDAISE SAUCE. Trim artichokes and cut off ends of leaves. Soak in cold salted water forty minutes. Drain and cook in boiling salted water to which has been added the juice of one lemon, and one-fourth teaspoon soda. Boil until tender, which may be determined by the leaves coming off readily. Drain, remove soft part found in centre, reheat in boiling water, drain and serve on a napkin. Serve with Hollandaise Sauce passed in a sauce boat. HOLLANDAISE SAUCE. 4 cup butter } teaspoon salt Yolks 3 eggs Few grains cayenne 1 tablespoon lemon juice 4 cup boiling water What to Have for Dinner. Wash butter and divide into three pieces. Put one piece in sauce pan with lemon juice and seasonings. Place sauce pan in large one containing boiling water and stir constantly until butter is melted. Add second piece of butter, and, as mixture thickens, third piece. Add water and cook one minute, stirring constantly. (See p. 14, under Family Dinners, Menu No. III.) CUSTARD PUDDING. 18 lady fingers Yolks 4 eggs Apricot marmalade 4 cup sugar 2 cups milk 4 teaspoon salt 4 teaspoon vanilla Spread lady fingers with jam, slightly heated, and arrange in slightly buttered baking dish. Make a custard of remaining ingredients and pour over cake. Let stand one hour, then reheat in oven. Cover with meringue and return to oven to brown. Beat whites of three eggs until stiff, and add, gradually, while beating vigorously, four tablespoons powdered sugar and one-third teaspoon vanilla; then cut and fold in three and one-half tablespoons powdered sugar. Family Dinners. gI “Preserve and treat food as you would your body, remembering that in tume food will be your body.” OysTER Soup. BREADED Lams FILueEts. MasHED PorTaToEs. Frrep CUCUMBERS. PEACH CABINET PUDDING. Cart Nor. 92 What to Have for Dinner. OYSTER SOUP.