What to Have for Dinner

Wash one-half pound butter. Work one tablespoon of it into one-half pound flour, using the tips of the fingers; then add cold water to form a stiff dough. Turn on a floured board, knead slightly, cover and let stand five minutes. Pat, roll out, fold in butter, folding 106 What to Have for Dinner. first from the ends and then from the sides, cover and again let stand five minutes. Pat, roll, and fold to make three layers. Roll and fold five times for patties, pie crust, fancy desserts, etc. Seven times for vol-au- vents, allowing it to stand one minute between each rolling and folding. MINCE MEAT. 5 cups chopped cooked beef Juice 2 lemons 24 cups chopped beef suet Juice 2 oranges %4 cups chopped apples 1 tablespoon mace 3 cups cider 2 tablespoons cinnamon 4 cup vinegar 2 tablespoons cloves 1 cup molasses 2 tablespoons allspice 5 cups sugar 2 nutmegs, grated # lb. citron, finely chopped 2 tablespoons lemon extract 24 cups whole seedless 1 teaspoon almond extract raisins 1 cup brandy 14 cups raisins, finely Salt chopped Liquor in which meat was cooked Mix ingredients in order given, and season with salt. Reduce liquor in which meat was cooked to three cups. Add to mixture, bring to boiling point and let simmer , one and one-half hours. MINCE PIE. Line a perforated tin pie plate with plain paste and fill with mince meat. Wet edges of under crust with cold water, cover with upper crust of puff paste and press edges together. Ornament with a rim and per- forate upper crust that steam may escape. : Dinners for Occasions. 107 SQUASH PATTIES. 1 cup steamed and sifted 1 teaspoon nutmeg squash # teaspoon ginger 1 cup sugar 4 teaspoon salt 3 eggs, slightly beaten 4 teaspoon mace 1 teaspoon cinnamon 4 tablespoons brandy 1 cup heavy cream Line fluted patty pans with plain paste, brush paste with white of egg, sprinkle with stale bread crumbs and fill pans two-thirds full of squash mixture. Bake in quick oven at first, and then decrease heat and complete the cooking. Squash patties, when eaten at their best, should be freshly baked and served warm. FRUIT PUDDING. + Ib. suet 4 teaspoon nutmeg 4 Ib. figs } teaspoon clove 24 cups stale bread crumbs 3 cup English walnut # cup of milk meats 3 eggs + cup raisins, seeded and 1 cup brown sugar cut in pieces 1 teaspoon salt 2 tablespoons flour 4 teaspoon cinnamon 24 teaspoons baking powder Chop suet and work until creamy, using the hand. Chop figs and work into the suet. Soak bread crumbs in milk, add eggs well beaten, sugar, salt and spices. Combine mixtures, and add raisins mixed with nut meats broken in pieces and dredged with flour mixed - with baking powder. Turn into a buttered mould, cover and steam three hours. Serve with Brandy Sauce, w 108 What to Have for Dinner. BRANDY SAUCE. 1} cups brown sugar 4 cup heavy cream 4 cup water 2 tablespoons brandy Yolks 2 eggs Few grains salt Put sugar and water in sauce pan, bring to boiling point, and let boil until syrup will thread. Pour syrup gradually on yolks of eggs beaten until thick and lemon colored. Beat until mixture is cool and thick, then add cream, beaten until stiff, brandy and salt. Dinners for Occasions. 109 THANKSGIVING DINNERS. MENU NO. IL. “And tf I send them away fasting to thew own houses, they will faint by the way: for divers of them came from far.” Cram Soup. BROWNED CRACKERS. Haisut Rouys, Sauce TARTARE. DRESSED CUCUMBERS. Roast TURKEY WiTH CHEsTNUT STUFFING. GIBLET GRAVY. Maitre p’ Hore. Porarosgs. ‘MasHED WINTER SquasH. ONIONS IN CREAM. CRANBERRY PUNOH. Pear Savap. Frenow DReEssina. THANKSGIVING PUDDING. Harp Sauce. VaNILLA Ice CREAM. Hot CHocoLaTE SAvce. Sponaz CAKE. Assortep Norts. FRvuit. Cart Norn. 110 What to Have for Dinner. CLAM SOUP. 2 quarts clams (in shell) 2 crackers rolled 1} cups water Salt 2 tablespoons butter Pepper