What to Have for Dinner

Wipe a thick piece of cod weighing four pounds, and boil in Court Bouillon (see p. 87, under Family Dinners, Menu No. XXI.) from thirty to forty minutes. Re- move to hot platter and garnish with parsley and slices of lemon. Serve with VENETIAN SAUCE. 4 cut butter ‘1 tablespoon parsley, finely 4 tablespoons flour chopped 2 cups boiling water 2 tablespoons pickles, finely Juice 4 lemon chopped 2 cup capers | Salt Melt one-half the butter, add flour, and pour on grad- Tartlets of Eggs with Curry. Dinners for Occasions. 137 ually, while stirring constantly, boiling water. Bring to boiling point and add seasonings and remaining but- ter, bit by bit. HOT POTATO SALAD. Wash and pare potatoes and cut into balls, using a French vegetable cutter; there should be two cups. Cook in boiling salted water, until soft, drain, pour over dress- ing and sprinkle with two tablespoons chopped parsley. HOT POTATO SALAD DRESSING. 4 teaspoon salt 2 tablespoons Tarragon vin- 4 teaspoon pepper egar 4 tablespoons olive oil 2 tablespoons chopped onion 4 cup celery, finely cut 1 tablespoon chopped pars- 2 slices lemon ley 1 tablespoon cider vinegar Mix ingredients, heat to boiling point, remove lemon and pour mixture over potatoes. Serve at once. CREAMED CAULIFLOWER. Remove leaves, cut off stalks and soak thirty minutes (head down) in cold water to cover. Cook (head up) in an uncovered kettle, until tender, in a large quan- tity of boiling salted water, to which has been added one-eighth teaspoon soda. Drain, separate flowerets, arrange in serving dish and pour over one and one-half cups WHITE SAUCE. 3 tablespoons butter 1 slice onion 3 tablespoons flour 4 teaspoon salt 14 cups scalded milk 4 teaspoon pepper Melt butter, add flour and pour on gradually, while 138 |§ What to Have for Dinner. stirring constantly, milk scalded with onion (then onion removed). Bring to boiling point, and add seasonings. CAULIFLOWER AU GRATIN. Prepare same as Creamed Cauliflower. Turn into a buttered shallow dish; sprinkle with buttered bread crumbs, and bake in a hot oven until crumbs are browned. CHEESE SOUFFLE. 3 tablespoons butter Few grains cayenne 4 tablespoons flour $ cup grated Old English £ cup scalded milk cheese # teaspoon salt Yolks 4 eggs Whites 4 eggs Melt butter, add flour, and when well mixed pour on gradually the scalded milk. Bring to boiling point and | add seasonings and cheese. Remove from fire, and add : egg yolks beaten until thick and lemon colored. Cool mixture and cut and fold in whites of eggs beaten until stiff and dry. Pour into a buttered baking dish and bake thirty to thirty-five minutes in a slow oven. Serve at once. CHOCOLATE BAVARIAN CREAM. 1 tablespoon granulated 2 squares chocolate gelatine 4 cup hot water 2 tablespoons cold water 1 cup heavy cream 4 cup scalded milk 4 teaspoon vanilla Few grains salt Add gelatine to cold water. Melt chocolate in small sauce pan set in larger pan of boiling water. Add sugar Dinners for Occasions. 139 and hot water and stir until smooth, then add gelatine. Add mixture to hot milk, strain into bowl, and set in pan of ice water. Beat until mixture begins to thicken, then add cream beaten until stiff, vanilla and salt. Turn into moulds and chill. 140 What to Have for Dinner. EASTER DINNERS. MENU NO. I. “New occasions teach new duttes, Time makes anctent good uncouth.” Frozen Eac Noa wn Eaca Cups. PoTAGE D'AVIGNON. BrEap STIOKS. CELERY. OLIVES. SiiceD CUCUMBERS. Brorwep Trout, Maitre p’ Hote, Borrer. Boucutes or Lamps’ SwWEETBREADS, Roast Sprina Lams, Mint Savor. New Poraroes. BorLED GREEN PEAS. Ecco Puant av GRATIN. QuaILt, EPICUREAN STYLE. DrEssED LETTUCE. ORANGE IcE CREAM, WITH CRUSHED STRAWBERRIES. CURRANT WAFERS. CRACKERS. | CHEESE. BonBons. a Car& Nom. sIquUId Jo3seq *2UQ JO} JoA0- 140 Dinners for Occasions. 14