What to Have for Dinner

Scald milk, pour over crackers and let stand one hour. Add sugar, butter, eggs, well beaten, cream, spices, and fruits. Turn into a buttered mould, set in pan of hot water, and bake in a slow oven three hours, stirring after the first half hour of the cooking to pre- vent fruit from settling. Remove from mould and serve with Hard Sauce. This pudding may be baked the day before it is needed and reheated for serving. If a convenient sized mould is not at hand, a deep bread pan will serve as a desirable substitute. HARD SAUCE. $ cup butter | 3 tablespoons milk or 1 cup powdered sugar cream 4 teaspoon vanilla Cream the butter, add sugar gradually, continuing the beating; then milk, drop by. drop. Beat until very light and add flavoring. VANILLA ICE CREAM, HOT CHOCOLATE SAUCE. 14 pints heavy cream 1 cup sugar 2 cups milk 2 tablespoons vanilla Mix ingredients and freeze. Serve with Hot Choco- late Sauce. (See p. 72, under Family Dinners, Menu No. XVII.) 114. What to Have for Dinner. SPONGE CAKE. Yolks 6 eggs Whites 6 eggs 1$ cups powdered sugar 11 cup flour Juice of 4 lemon 1 teaspoon baking powder Grated rind of 3 lemon j} teaspoon salt Beat yolks of eggs until thick and lemon colored and add sugar gradually, while continuing the beating; then add juice and rind of lemon. Beat whites of eggs until stiff and dry and add to fruit mixture; then cut and fold in flour mixed and sifted with salt and baking powder. Bake in an unbuttered pan in a slow oven, one hour. Dinners for Occasions. 11S CHRISTMAS DINNERS. MENU NO. I. “There never was such a goose.” Bob said he didn’t believe there ever was such a goose cooked. Its tender- ness and flavor, size and cheapness, were the themes of universal admiration. Eked out by apple sauce and mashed potatoes, it was a sufficient dinner for the whole family. * * * “Oh, a wonderful pudding!’ Bob Cratchit said, and calmly, too, that he regarded tt as the greatest success achieved by Mrs. Cratchit since thew marriage. * * * Then Bob proposed “A Merry Christmas to us all, my dears. God bless us!” which all the family re-echoed. “God bless us every one,” said Tiny Tim, the last of all.—From Dickens’ CHRistMas CaRroL. CrLERy ConsommMé. DINNER ROLLS. OLIVES. SaLtTED ALMONDS. Hatrsut TIMBALEs, SHRIMP SAUCE. Roast Goose, ' CHestnut STUFFING. APPLES EN SURPRISE. MasHED POTATOES. CREAMED CAULIFLOWER. CHRISTMAS SALAD. Prom Poupprne. Foamy Branpy Savoe. BoNBONS. Cream CHEESE. WatER THINS. Carf Nor. 116 What to Have for Dinner. | CELERY CONSOMME. Blanch the feet of two chickens and put in a soup kettle with necks, gizzards, livers and tips of wings. Add one pound knuckle of veal, cut in small pieces, four thin slices lean bacon and two quarts cold water. Bring slowly to boiling point and let simmer two hours; then add one-half cup carrot, cut in cubes, one-half cup onion cut in slices, one-fourth cup turnip cut in cubes, twelve peppercorns, three cloves and one tablespoon salt. Again bring to boiling point and let simmer four hours. Strain, cool, remove fat, and clear. Wash, scrape and cut celery in very thin slices. There should be one-half cup. Cook in a small quantity of stock until soft. Drain, and add to hot consommé. ‘DINNER ROLLS. 1 cup scalded milk 4 teaspoon salt 2 tablespoons butter 2 yeast cake, dissolved in 1 tablespoon sugar + cup lukewarm water | Flour