What to Have for Dinner

Dinners for Occasions. 103 Pour boiling water over bread and let stand fifteen minutes. Put in cheese cloth, and press out all water that is possible. Add butter, seasonings and celery. - BROWN GRAVY. Pour off liquid in pan in which turkey has been roasted. From liquid remove four tablespoons fat; return to roasting pan and brown with four tablespoons flour; pour on, gradually, while stirring constantly, two cups stock in which giblets, neck, and tips of wings have been cooked. Cook five minutes, season with salt and pepper, and strain. CRANBERRY MOULDS. 1 quart cranberries 1 cup boiling water 2 cups sugar Pick over and wash cranberries. Put in stew pan, add sugar and water, bring to boiling point and let boil fifteen minutes. Rub through a sieve and turn into small cordial glasses. Chill and remove from moulds. OAK HILL SWEET POTATOES. Select sweet potatoes of medium size. Wash, pare and parboil, eight minutes. Drain and place in pan in which turkey is roasting; bake until soft, basting with fat in pan when basting meat. The time required for baking will be about thirty-five minutes. TURNIPS AND CARROTS IN WHITE SAUCE. Wash, pare and cut turnips in one-half inch cubes; there should be one and one-half cups. Wash and scrape carrots, and cut in one-half inch cubes; there should be 104 What to Have for Dinner. one cup. Cook in boiling salted water until soft. Drain and add one cup White Sauce. 2 1⁄2 tablespoons butter 1 cup milk 3 tablespoons flour 1⁄4 teaspoon salt 1⁄4 teaspoon pepper Melt butter, add flour, and pour on, gradually, while stirring constantly, hot milk. Add seasonings, bring to boiling point and beat until smooth and glossy. BOILED ONIONS. Remove skins from ten medium-sized onions, cover with boiling water, and let boil ten minutes; drain, again cover with boiling salted water and cook until tender. Drain, add two tablespoons butter, and sprinkle with salt. ' CHICKEN PIE. Dress, clean and cut up two fowls in pieces for serving. Put in stew pan, cover with boiling water, and cook until chicken is tender, adding one teaspoon salt, and one-eighth teaspoon pepper when chicken is half cooked. Remove chicken, and strain stock. Skim off fat and reduce stock to three and one-half cups. Melt four tablespoons butter, add one-third cup flour, and pour on gradually, while stirring constantly, reduced stock. Remove larger bones from fowls and add meat to gravy, allowing it to stand several hours that chicken may absorb as much gravy as possible. Turn in large pudding dish, and cover with plain paste in which several incisions have been made that there may be an outlet for escape of steam and gases. Wet edge Dinners for Occasions. 105 of crust and put around a three-fourths inch rim, having rim come close to edge. Decorate top with paste cut in fancy shapes. Bake in hot oven forty-five minutes. Chicken pie may be made a day in advance and reheated for serving. Many prefer a top made of puff - paste, in which case it is best to bake top separately. PLAIN PASTE. 1⁄4 cup lard 1 1⁄2 cups flour 3 tablespoons butter 1⁄4 teaspoon salt Cold water Mix and sift flour and salt and work in lard, using tips of fingers. Add cold water to form a stiff dough. Turn .on a slightly floured board, knead slightly, pat and roll out, having dough twice as long as it is wide. Form butter into a pat and place on centre of lower half of dough. Fold upper half over lower half and press edges firmly together. Fold one side over enclosed butter, the other side under enclosed butter; and press edges firmly together. Turn half way round, pat, and roll out. Fold from ends towards centre, making three layers. Repeat until paste has had four turns, then fold from ends to centre and double, making four layers when paste is ready for use. PUFF PASTE.