What to Have for Dinner

Pare an egg plant, cut in one-fourth inch elices, and eprinkle with salt. Pile slices and put a weight on top, allowing it to remain one-half hour, thus expressing juice. Dip each slice in flour, and sauté in butter until crisp and brown. STUFFED GREEN PEPPERS. 6 mushrooms finely chopped 6 green peppers 1 cup raw veal, finely chopped 2 tablespoons butter 3 cup soft bread crumbs 4 onion finely chopped Salt 2 tomatoes, chopped Cook peppers in boiling water three minutes. Cut a slice from stem end of each pepper, and remove seeds. Cook onion and mushrooms in butter five minutes. Add veal and tomatoes and cook five minutes. Season highly with salt and fill pepper cases with mixture. Put in a buttered baking pan, and bake thirty minutes in a hot oven, adding enough white stock to prevent peppers from burning. PRUNE PUDDING. 4 lb. prunes : 4 cup sugar Whites 4 eggs Wash and pick over prunes. Put in a sauce pan, cover with cold water, and soak two hours. Cook in same water until soft, when water should be nearly evaporated. Remove stones and cut prunes in small pieces; then sprinkle with the sugar. Beat whites of eggs until stiff, and add prunes, gradually. Pour into a slightly Family Dinners. II buttered pudding dish, and bake in a moderate oven twenty-five minutes. Chill and serve with Custard Sauce or whipped cream, sweetened and flavored. CUSTARD SAUCE. 14 cups scalded milk 3 tablespoons sugar Yolks 3 eggs Few grains salt 4 teaspoon vanilla Beat egg yolks slightly, add sugar and salt; then add hot milk, gradually, while stirring constantly. Cook in double boiler until mixture thickens, stirring constantly at first and afterwards occasionally. Strain, chill and flavor. CAF NOIR (BOILED). 1 cup ground coffee + egg 4 cup cold water 3 cups boiling water Wash an egg and break shell and all into a cup and beat slightly. Mix coffee with one-half the egg and onehalf the cold water. Turn into a granite ware coffee pot, (which has been previously scalded with boiling water, ) add boiling water, stuff spout of coffee pot with soft paper, place pot on front of range, and let boil three minutes. Add remaining cold water and let stand on back of range, where coffee will not boil, for ten minutes. Serve in after-dinner coffee cups with cut sugar. 12 What to Have for Dinner. “The seat of courage is the stomach.” Buack Bran Sovp. SautTép FILLEts or LAMB, Browned Sweet Potatoes, STEWED CELERY i White Sauce. Baked Squash. Dressed Lettuce. ' Cheese Sandwiches. Boston PupDING wITH CREAM. Family Dinners. 13 BLACK BEAN SOUP. 2 cups black beans Bit of bay leaf 3 quarts cold water Sprig of parsley 3 cloves 14 tablespoons butter. 4 peppercorns — 14 tablespoons flour 3 stalks celery _ $ tablespoon salt 1 onion, sliced Few grains cayenne 1 slice carrot 1 lemon, cut in thin 1 slice turnip slices 1 hard boiled egg, cut in thin slices Soak beans, over-night, in cold water to cover. Drain, add cold water, bring to boiling point and Iet simmer until soft; then force through a purée strainer. Cook seasoning in butter five minutes, add flour and cook one minute, then add to soup with salt and cayenne. Put sliced lemon and egg in tureen and strain over the hot soup. SAUTED FILLETS OF LAMB. Order twd pounds lamb cut from fore quarter. Remove bones, and cut meat in strips one inch in thickness ; then flatten with a cleaver to three-fourths inch in thickness. Arrange on a platter and pour over a marinade made by mixing three tablespoons olive oil, three tablespoons vinegar, two-thirds teaspoon salt, one-half onion finely chopped, and one tablespoon parsley finely chopped. Cover and let stand, over-night, or for several hours. Remove pieces of vegetables from fillets and sauté in a hot frying pan, using as little butter as possible. BROWNED SWEET POTATOES.