What to Have for Dinner

Soak head in cold water to cover one-half hour and scrub with brush. Put in boiling water and boil five minutes, drain, remove any hairs that may remain, and cook two or three hours in boiling water to nearly cover to which is added two onions, one-half carrot, two stalks celery, two sprigs of parsley, twelve peppercorns, one sprig each of thyme, summer savory and marjoram, three-fourths tablespoon salt, and juice of one lemon. Remove head and cut the meat into pieces one and onehalf inches square. Make a sauce with three tablespoons butter, four tablespoons flour, and one cup liquor in which head has been cooked. Season highly with salt. and cayenne, add one-half cup Sauterne wine, four and one-half teaspoons vinegar, one-fourth cup cream and two egg yolks. Add the calf’s head meat, and when very hot turn on a hot platter, garnish with croutons of fried bread and slices of lemon. Sprinkle top with parsley and serve very hot. 7 96 What to Have for Dinner. BAKED MACARONI WITH CHEESE. Break macaroni into one-inch pieces; there should be one cup. Cook in a large quantity of boiling salted water until soft; drain, rinse with hot water, put in a buttered baking dish, pour over white sauce, and sprinkle with grated cheese and soft bread crumbs. Bake until brown. 2 tablespoons butter Few grains pepper 2 tablespoons flour 2 cups scalded milk 4 teaspoon salt $ cup grated cheese Put butter in sauce pan, and stir until melted and bubbling; then add flour mixed with seasonings and stir until thoroughly blended. Pour on gradually while stir- Ting constantly, the hot milk, then beating until smooth. Add cheese and pour over macaroni. PARSNIPS WITH DRAWN BUTTER SAUCE. — Prepare parsnips as for Fried Parsnips (see p. 27, under Family Dinners, Menu No. VI). Cut in slices one-fourth inch thick and slices in ‘strips one-fourth inch wide. Reheat in DRAWN BUTTER SAUCE. 4 cup butter 14 cups boiling water 24 tablespoons flour 4 teaspoon salt Few grains paprika Melt one-half the butter, add flour mixed with seasonings and pour on, gradually, hot water. Bring to boiling point and let boil three minutes; then add remaining butter in small pieces. Family Dinners. 97 APPLE DUMPLINGS. Roll plain paste (see p. 105, under New England Thanksgiving Dinner) very thin and cut in eight squares. Pare and core eight medium-sized apples and place an apple on the centre of each square. Fill each cavity with sugar and add a few grains each, cinnamon and nutmeg and a bit of butter. Wet edges of pastry with white of egg and fold points over apple. Place in dripping pan and pour around one cup boiling water to which has been added one-half cup of sugar, one-fourth cup of butter and one-half teaspoon cinnamon. Bake in a hot oven until apples are soft; the time required being about fifty minutes. A few minutes before removing from oven brush over tops with white of egg and sprinkle with sugar. Serve with PEACH BRANDY SAUCE. 4 cup butter 4 cup heavy cream, beaten 1 cup powdered sugar stiff Whites 2 eggs 1 or 2 tablespoons peach Few grains salt brandy Cream the butter, add the sugar gradually, while beating constantly ; then add whites of eggs beaten until stiff, and salt. Put bowl containing mixture in sauce pan of hot water, and stir mixture constantly until thoroughly heated. Remove from fire and add cream and peach brandy. 98 What to Have for Dinner. MENU NO. XXTV. We liwe not upon what we eat, but upon what we digest.—W. O. ATWATER. Cream or CELERY Soup. CrotrTons. Bakep Ox JOINTS. Potato CROQUETTES. LErrucr AND CUCUMBER SaLapD. LeMon MERINGUE PIE. a Family Dinners. 99 CREAM OF CELERY SOUP. (See p. 51, under Family Dinners, Menu No. XII.) BAKED OX JOINTS,