What to Have for Dinner

Cut two ox tails at joints and parboil five minutes. Wash thoroughly and sauté in butter with two sliced onions until well browned. Add one-third cup flour, three cups water, three cups canned tomatoes, one teaspoon salt, and one-fourth teaspoon pepper. Turn into a deep earthen pudding dish, cover, and cook in a slow oven three hours. Remove ox tails, and strain sauce and return ox tails and sauce to oven to finish the cooking; then add one and one-half cups carrots, cut in strips and one cup turnips cut in small cubes, parboiled in boiling salted water five minutes. Bake until vegetables are soft. POTATO CROQUETTES. 2 cups hot riced potatoes 1⁄4 teaspoon onion juice 4 tablespoons butter Yolks of 2 eggs 1⁄4 teaspoon salt 1 tablespoon finely chopped 1⁄1⁄4 teaspoon pepper parsley Few grains cayenne Mix ingredients in order given and beat thoroughly. Shape, dip in crumbs, egg and crumbs again. Fry in deep fat, and drain on brown paper. LETTUCE AND CUCUMBER SALAD. Wash, drain and dry one head lettuce. Arrange in salad bowl as near its original shape as possible. Pare and slice one cucumber and place slices between lettuce leaves. Pour over French Dressing. 100 What to Have for Dinner. LEMON FILLING. 1 1⁄2 cups sugar 1 lemon, grated rind and 3 tablespoons flour juice Yolks 3 eggs 1 cup cold water Few grains salt Mix sugar, flour, lemon rind and juice and yolks of eggs. Add cold water and salt and cook thirty minutes over hot water and cool. Whites 3 eggs 3 tablespoons powdered 1⁄2 teaspoon vanilla sugar Beat whites of eggs until stiff and add one-half the sugar, gradually, while beating vigorously; cut and fold in remaining sugar and vanilla. LEMON MERINGUE PIE. Roll plain paste to one-fourth inch in thickness. Cover an inverted, deep pie plate with paste, prick with a fork, and bake on a tin sheet in a moderate oven. Slip from plate, fill, cover top with meringue and bake eight minutes in a moderate oven. | Dinners for Occasions. Io! PART II. | DINNERS FOR OCCASIONS. THANKSGIVING DINNERS. (New ENGLAND.) Our rural ancestors, with little blest, Patient of labor when the end was rest, Indulg’d the day that hous’d their annual grain, With feasts and offerings and a thankful strain. —Popr. OystER CRACKERS. Brown GRAVY. OYSTER STEW. CELERY. ROAST STUFFED TURKEY. CRANBERRY MOULDS. OAK HILL SWEET POTATOES. TURNIPS AND CARROTS IN WHITE SAUCE. BOILED ONIONS. CHICKEN PIE. SQUASH PATTIES. BRANDY SAUCE. MINCE PIR. FRUIT PUDDING. Assortep Nots. Cart Norr. RAISINS. 102 What to Have for Dinner. OYSTER STEW. 1 quart oysters 1 blade mace 1 cup water 3⁄4 cup butter 3 cups milk 1⁄4 tablespoon salt 4 teaspoon pepper Clean oysters by placing in a colander and pouring over cold water. Carefully pick over oysters, reserve liquor and heat to boiling point; strain through double cheese cloth, add oysters and cook until oysters are plump and edges begin to curl. Remove oysters with skimmer and put in tureen with butter, salt and pepper. Add oyster liquor, strained a second time, and milk which has been scalded with mace, then mace re- | moved. Serve with oyster crackers. ROAST TURKEY. Dress, clean, stuff and truss a turkey and rub over with salt. Place on back on rack in dripping pan and spread breast, legs and wings with one-fourth cup butter rubbed until creamy and mixed with one-fourth cup flour. Dredge bottom of pan with flour. Place in hot oven, and when surface is browned reduce heat and baste with fat in pan. Turn bird on breast to complete the roasting, and baste every fifteen minutes with one-half cup butter, dissolved in two cups boiling water; and after this is used, with fat in pan. 3 1⁄2 cups stale bread 1⁄4 teaspoon pepper — 1 cup boiling water 2 teaspoons poultry seasoning 1⁄4 cup butter 1 teaspoon salt 4 cup finely chopped celery