What to Have for Dinner

Add butter, sugar and salt to milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour. Beat thoroughly, cover and let rise until light. Cut down and add enough flour to knead. About one and one-fourth cups will be required. Let rise again, toss on floured board, shape in small biscuits, cover with a cloth and pan and when well puffed make a deep crease through centre of each biscuit with the handle of a wooden spoon. Press edges together, place closely in a buttered pan, cover, let rise, and bake twelve to fifteen minutes in a hot oven. Dinners for Occasions. . i117 HALIBUT TIMBALES. 1 lb. raw halibut 4 teaspoon pepper 1 cup soft bread crumbs Few grains cayenne 1 cup cream Few drops onion juice 1 teaspoon salt Whites 4 eggs Wipe fish and remove skin and bones; there should be one pound fish meat. Chop very finely, then rub through a purée strainer. Cook bread crumbs with cream, to form a smooth paste, and add gradually to fish, then add seasonings. Beat whites of eggs until stiff and dry, and cut and fold into mixture. Tum into slightly buttered individual moulds, set in pan of hot water, cover with buttered paper, and bake until firm. Remove from moulds to hot serving dish and pour around Shrimp Sauce. SHRIMP SAUCE. 4 cup butter % teaspoon pepper 3 tablespoons flour 2 tablespoons Anchovy Essence 14 cups boiling water sence 4 teaspoon salt 1 cup shrimps Melt one-half the butter, add flour, and pour on gradually, while stirring constantly, water. Bring to boiling point and let boil five minutes. Add seasonings, shrimps broken in pieces, and remaining butter, bit by bit. ROAST GOOSE, CHESTNUT STUFFING. Singe, wash, clean, stuff and truss a young goose. Sprinkle with salt and pepper, and lay four strips of fat salt pork over breast. Put on rack in dripping pan, 118 What to Have for Dinner. and bake in a hot oven, two hours, basting every fifteen minutes with fat in pan. Remove pork, after one and one-half hours of the cooking. Remove to hot serving dish and garnish with parsley and strings of holly berries. CHESTNUT STUFFING. Cook one-half tablespoon finely chopped shallot with three tablespoons butter, five minutes. Add one-fourth pound sausage meat finely chopped, twelve fresh mushrooms finely chopped, and one cup chestnut purée. Cook seven minutes, season with salt and pepper and add one-half tablespoon finely chopped parsley. Again bring to boiling point and add one-third cup soft bread crumbs and two dozen whole boiled French chestnuts. Cool before using for stuffing. STUFFED APPLES EN SURPRISE. Pare, core, and cut eight apples in eighths. Put in stew pan and add one cup sweet cider, one-half cup maple syrup, two slices of lemon, one-fourth teaspoon salt, one tablespoon butter, and a few gratings nutmeg. Cook until apples are soft, and rub through a sieve. Take a thick slice from the stem end of bright red apples and scoop out pulp, leaving apple cups. Fill cups thus made with apple sauce which has been cooled. (See p. 44, under Family Dinners, Menu No. X.) CREAMED CAULIFLOWER. Select a small, firm cauliflower. Remove leaves, cut off stalk, and soak one hour (head down) in cold water if Dinners for Occasions. 119 to cover. Cook (head up) twenty minutes or until soft, in boiling salted water. Drain, separate flowerets, and reheat in one and one-half cups White Sauce (see p. 14, under Family Dinners, Menu No. III.), and add onefourth cup grated cheese. CHRISTMAS SALAD.