Cut stale bread in one-third inch slices and shape with a round cutter. Spread with butter and with a smaller Dinners for Occasions. 123 round cutter shape into rings as wide as they are thick. Cut bread in one-third inch slices, spread with butter, and cut slices in sticks as wide as they are thick. Put in dripping pan, and bake until brown. Serve three sticks through each ring. FILLETS OF SOLE, MUSHROOM SAUCE. Cut two soles, flounders, or turbots in eight fillets. Put in shallow dish, sprinkle with salt and pepper, pour over one-third cup white wine, cover, and let stand one hour. Drain, dip each fillet separately in heavy cream, then in flour, fry in deep fat and drain. Re-— move to hot serving dish, cover with one-half pound mushrooni caps, cleaned, peeled and sautéd in butter and pour over all the following sauce: Put skin and bones removed from fish in stew pan, add five slices carrot, two slices onion, sprig of parsley, bit of bay leaf, and ten peppercorns. Cover with two cups cold water, bring to boiling point and let boil until stock is reduced to one cup; then strain. Melt two tablespoons butter, add three tablespoons flour, and pour on gradually, fish stock, one-half cup heavy cream and yolks two eggs✪ Fillets of Sole, Mushroom Sauce, slightly beaten. Season with salt, pepper and cayenne. ROAST GOOSE, GIBLET GRAVY. _ Singe, remove pin feathers, wash and scrub a young goose in hot soap suds; then draw. Wash in cold water, wipe, stuff and truss. Sprinkle with salt and pepper, and put breast down on rack in dripping pan. Putin a hot oven and bake two hours, basting every fifteen minutes with fat in pan. Place on back for the last fifteen minutes of the cooking. Remove to hot platter and garnish with watercress and bright red cranberries. 124 What to Have for Dinner. STUFFING. Put eight medium-sized hot boiled potatoes through a potato ricer. Add one cup cream, one-third cup melted butter, and three eggs well beaten. Season with salt and pepper. GIBLET GRAVY. Cook giblets (heart, liver and gizzard) until tender. Drain, reserve stock, and finely chop giblets. Melt three tablespoons butter and cook until browned; add three and one-half tablespoons flour and continue the browning; then pour on gradually, while stirring con- stantly, reserved stock; there should be one and one- half cups. Add two tablespoons Madeira wine✪ Roast Goose, Giblet Gravy and sea- son with salt and pepper. FROZEN APPLES. Wipe, pare, core and. cut ten apples in quarters. Put in a stew pan, sprinkle with sugar and add a few grains salt. Cover with boiling water and cook until apples are soft, when water should be nearly evaporated. Rub through a sieve, and add two-thirds cup cider, and two tablespoons lemon juice✪ Frozen Apples. Freeze to a mush and serve in cups made from bright red apples. GLAZED SILVER SKINS. Peel small onions, and cook in boiling salted water until tender. Drain, and sauté in butter, to which is added a small quantity of sugar, until delicately browned. PIMENTO TIMBALES. Line slightly buttered individual tin moulds with canned pimentoes and fill with chicken forcemeat. Set Dinners for Occasions. 125 in pan of hot water, cover with buttered paper, and bake until firm. Remove from moulds, insert a small sprig of parsley in each and serve with Brown Mush- room Sauce. CHICKEN FORCEMBEAT. Cook two tablespoons butter, one-fourth cup stale bread crumbs and two-thirds cup milk five minutes. Add one cup cooked chicken forced through a sieve and two eggs slightly beaten. Season with salt and pepper. BROWN MUSHROOM SAUCE.

AI-modernized reading of the original text

Cut stale bread in one-third inch slices and shape with a round cutter. Spread with butter and with a smaller Dinners for Occasions. 123 round cutter shape into rings as wide as they are thick. Cut bread in one-third inch slices, spread with butter, and cut slices in sticks as wide as they are thick. Put in dripping pan, and bake until brown. Serve three sticks through each ring. FILLETS OF SOLE, MUSHROOM SAUCE. Cut two soles, flounders, or turbots in eight fillets. Put in shallow dish, sprinkle with salt and pepper, pour over one-third cup white wine, cover, and let stand one hour. Drain, dip each fillet separately in heavy cream, then in flour, fry in deep fat and drain. Remove to hot serving dish, cover with one-half pound mushroom caps, cleaned, peeled and sautéd in butter and pour over all the following sauce: Put skin and bones removed from fish in stew pan, add five slices carrot, two slices onion, sprig of parsley, bit of bay leaf, and ten peppercorns. Cover with two cups cold water, bring to boiling point and let boil until stock is reduced to one cup; then strain. Melt two tablespoons butter, add three tablespoons flour, and pour on gradually, fish stock, one-half cup heavy cream and yolks two eggs, slightly beaten. Season with salt, pepper and cayenne. ROAST GOOSE, GIBLET GRAVY. _ Singe, remove pin feathers, wash and scrub a young goose in hot soap suds; then draw. Wash in cold water, wipe, stuff and truss. Sprinkle with salt and pepper, and put breast down on rack in dripping pan. Putin a hot oven and bake two hours, basting every fifteen minutes with fat in pan. Place on back for the last fifteen minutes of the cooking. Remove to hot platter and garnish with watercress and bright red cranberries. 124 What to Have for Dinner. Put eight medium-sized hot boiled potatoes through a potato ricer. Add one cup cream, one-third cup melted butter, and three eggs well beaten. Season with salt and pepper. Cook giblets (heart, liver and gizzard) until tender. Drain, reserve stock, and finely chop giblets. Melt three tablespoons butter and cook until browned; add three and one-half tablespoons flour and continue the browning; then pour on gradually, while stirring constantly, reserved stock; there should be one and onehalf cups. Add two tablespoons Madeira wine and season with salt and pepper. FROZEN APPLES. Wipe, pare, core and cut ten apples in quarters. Put in a stew pan, sprinkle with sugar and add a few grains salt. Cover with boiling water and cook until apples are soft, when water should be nearly evaporated. Rub through a sieve, and add two-thirds cup cider, and two tablespoons lemon juice. Freeze to a mush and serve in cups made from bright red apples. GLAZED SILVER SKINS. Peel small onions, and cook in boiling salted water until tender. Drain, and sauté in butter, to which is added a small quantity of sugar, until delicately browned. PIMENTO TIMBALES. Line slightly buttered individual tin moulds with canned pimentoes and fill with chicken forcemeat. Set Dinners for Occasions. 125 in pan of hot water, cover with buttered paper, and bake until firm. Remove from moulds, insert a small sprig of parsley in each and serve with Brown Mushroom Sauce. CHICKEN FORCEMEAT. Cook two tablespoons butter, one-fourth cup stale bread crumbs and two-thirds cup milk five minutes. Add one cup cooked chicken forced through a sieve and two eggs slightly beaten. Season with salt and pepper. BROWN MUSHROOM SAUCE.

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Fillets of Sole, Mushroom SauceRoast Goose, Giblet GravyClam and Corn SoupFrozen Apples