What to Have for Dinner

Dinners for Occasions. 1129 LENTEN DINNERS. "The turnpike road to people's hearts, I find lies through their mouths, or I mistake mankind." CLAM AND CORN SOUP. BREAD RINGS. EGG AND PIMENTO TIMBALES. BAKED STUFFED HADDOCK, HOLLANDAISE SAUCE. FRENCH FRIED POTATOES. BOILED BRUSSELS SPROUTS. APPLE AND CHESTNUT SALAD. DanisH CUSTARD. Calf's Foot. 130 What to Have for Dinner. CLAM AND CORN SOUP. 1 can corn 24 tablespoons flour 2 cups water 3 teaspoon salt 1 slice onion Few grains pepper 2 cups clam water Few grains cayenne 24 tablespoons butter 1 cup cream Popped corn Chop canned corn, add water and onion, bring to boiling point and let simmer twenty minutes; then rub through a sieve and add clam water. Melt butter, add flour and pour on, gradually, while stirring constantly, hot mixture. Add seasoning and, just before serving, cream. Garnish with popped corn. To obtain clam water: Wash thoroughly and scrub two quarts clams. Put in kettle with three-fourths cup cold water, cover tightly, and steam until shells are well opened; then strain liquor. BREAD RINGS. Cut stale bread in one-third inch slices. Shape with a circular cutter three inches in diameter. Remove centres with a smaller sized cutter, leaving rings, onehalf inch wide. Butter slightly, place in dripping pan, and bake until delicately browned. Arrange in circular shape overlapping each other, on a plate covered with a doiley. | EGG AND PIMENTO TIMBALES. Line well buttered timbale or Dario moulds with canned pimentoes, fill with egg custard, place in pan of hot water, cover with buttered paper, and bake until Dinners for Occasions. 131 firm. Turn on circular pieces of fried bread, and serve with Bread Sauce. EGG CUSTARD. Beat three eggs slightly, and add three-fourths cup milk. Season with one-half teaspoon salt, one-eighth teaspoon pepper, a few grains cayenne, and a few drops ‘onion juice; then strain. This recipe makes a sufficient quantity for six timbales. BREAD SAUCE. 14 cups milk Few grains cayenne 4 cup fine stale bread 4 teaspoon salt crumbs 3 tablespoons butter 1 onion 4 cup coarse stale bread 5 cloves crumbs Cook milk twenty-five minutes in double boiler with fine bread crumbs and onion stuck with cloves. Remove onion, add salt, cayenne and one-half the butter. Pour sauce around the timbales and sprinkle with the coarse crumbs browned in remaining butter. BAKED STUFFED HADDOCK. Clean and wipe a four-pound haddock, removing eyes, but leaving on head and tail. Rub over with salt inside and out, stuff, and sew. Cut five diagonal gashes on each side of back bone, and insert narrow strips of fat salt pork, having gashes on one side come between gashes on other side. Shape with skewer in form of letter S and hold in shape with small twine. Arrange strips of fat salt pork on fish sheet, put fish on sheet in dripping pan, and bake in a hot oven one hour, 132 What to Have for Dinner. basting with fat in pan, every eight minutes. Serve with Hollandaise Sauce. (See p. 89, under Family Dinners, Menu No. XXI.) FISH STUFFING. 1 cup bread crumbs 4 teaspoon pepper 4 tablespoons melted but- 1 teaspoon parsley, finely ter chopped 4 teaspoon salt Few drops onion juice 3 cup boiling water Mix ingredients in order given. FRENCH FRIED POTATOES. . (See p. 88, under Family Dinners, Menu No. XXT.) BOILED BRUSSELS SPROUTS. Pick over, remove wilted leaves, and soak in cold water twenty minutes. Drain, and cook twenty minutes or until tender in an uncovered kettle of boiling water to which has been added one-fourth teaspoon soda. Drain and add butter and salt to taste. ' APPLE AND CHESTNUT SALAD IN APPLE CUPS.