What to Have for Dinner

Wipe and pare apples and cut in one-half inch cubes. Boil French chestnuts and break in pieces. Mix equal parts of apple cubes and chestnuts and marinate with a French Dressing. Cut large selected bright red apples in halves, crosswise. Scoop out most of the pulp, leaving apple cups. Fill cups thus made with mixture, arrange on lettuce leaves and garnish with Mayonnaise Dressing. Dinners for Occasions. 133 DANISH CUSTARD. # cup sugar, caramelized 1 quart milk + cup sugar 4 teaspoon salt 6 eggs 1 teaspoon vanilla Put two-thirds cup sugar in agate pudding dish, place on hot part of range and stir constantly until sugar is melted and a syrup of light brown color is_ formed; then set pan at once in larger pan of cold water to stop the cooking, and let stand about one minute, turning the pan to allow the caramel to coat sides as well as bottom. Beat eggs slightly, add plain sugar, milk, salt and vanilla and strain into pan lined with caramel, Set in pan of hot water and bake until firm, which may be determined by running a silver knife through custard. If knife comes out clean, custard is done. During the baking, do not allow the water surrounding the mould to reach the boiling point, or custard will whey. Chill, and turn on a glass serving 134 What to Have for Dinner. LENTEN DINNERS. “That all-soul softening, overpowering knell, The tocstn of the soul, the dinner bell.” SMOKED SALMON AND ANCHOVY CANAPÉS. Tomato BisquE Soup. BUTTERED CROUTONS. _ TARTLETS OF EGGS WITH CURRY. BOILED COD, VENETIAN SAUCE. HOT POTATO SALAD. CAULIFLOWER AU GRATIN, CHEESE SOUFFLE. | CHOCOLATE BAVARIAN CREAM. CAFÉ NOIR. ‘ 3% a Dinners for Occasions. 135 SMOKED SALMON AND ANCHOVY CANAPES. Cut stale bread in one-fourth inch slices, remove crusts and cut slices in fancy shapes—squares, rounds, or triangles—then sauté in butter. Spread with anchovies pounded in a mortar and mixed with butter. Arrange flaked smoked salmon, whites of “hard-boiled” eggs finely chopped, and yolks of eggs forced through a purée strainer in fancy forms on canapés. Garnish with pimolas or olives stuffed with anchovies. TOMATO BISQUE SOUP. 1 can tomatoes Bit of bay leaf 4 onion (sliced) 1 teaspoon sugar 4 cloves 4 teaspoon soda 8 peppercorns 1 teaspoon salt 1 sprig parsley 8 tablespoons flour 1 stalk celery 3 tablespoons butter | 1 quart milk Mix first seven ingredients, bring to boiling point, let simmer twenty minutes, then rub through a sieve. Add sugar, soda and salt. Melt butter, add flour, and pour on gradually, while stirring constantly, hot mixture. Add to scalded milk and serve immediately. Whipped Cream used as a garnish is an improvement to this soup. BUTTERED CROUTONS. Cut stale bread in one-third or one-half inch slices, ‘and remove crusts. Spread sparingly with butter and cut in strips, one-third or one-half inch wide and cut strips in cubes. Put in pan, and bake until delicately browned. : 136 What to Have for Dinner. TARTLETS OF EGGS WITH CURRY. Separate the yolks from the whites of four “hard boiled” eggs. Cut the whites in small cubes and force the yolks through a coarse strainer. Cook two tablespoons butter with one-half tablespoon onion finely chopped, until yellow. Add one tablespoon cornstarch mixed with one teaspoon curry powder, one-half tea- spoon salt, and one-eighth teaspoon paprika. Pour on ~ gradually, while stirring constantly, one and one-thitd cups scalded milk. Add whites of eggs and fill individual pastry cases with mixture, and sprinkle with yolks of eggs. TO MAKE INDIVIDUAL PASTRY CASES. Roll plain paste to one-fourth inch in thickness and cut in circular pieces. Fit pieces on an inverted tin gem pan, press lightly, and bake in hot oven until delicately browned. BOILED COD.