What to Have for Dinner

FROZEN EGG NOG IN EGG CUPS. Yolks 2 eggs 5 tablespoons brandy 4 tablespoons sugar 1 cup milk 4 teaspoon salt Whites 2 eggs Beat yolks of eggs until thick and lemon colored, add sugar, gradually, continuing the beating, then add salt, brandy and milk. Beat whites of eggs until stiff, add to first mixture and freeze. Serve each portion on a small plate in a case made from an egg shell, set in a case made from one-half the peel of a lemon cut on end, so as to make a firm base. Serve as the first course at dinner. POTAGE D’AVIGNON. 1 cup celery, cut in small 24 cups calf’s head stock pieces 1 cup cooked calf’s head # cup leek, cut in small meat pieces $ cup cream 4 tablespoons butter Yolks 2 eggs 4 tablespoons flour Salt 24 cups chicken stock | Pepper Cook vegetables in butter until yellow, add flour and stir until slightly browned, then add stock gradually, while stirring constantly. Add meat, cream and yolks of eggs just before serving. 4 tablespoons butter 1 cup scalded milk 2 tablespoons sugar 1 yeast cake, dissolved in # teaspoon salt 4 cup lukewarm water 3 cups flour Add butter, sugar and salt to scalded milk, and when 142 What to Have for Dinner. lukewarm add yeast cake dissolved in lukewarm water and flour: Mix and knead thoroughly, cover, and let rise until mixture has doubled its bulk; cut down and shape into small balls; then cover and let rise until balls are light. Shape balls into sticks ten inches long, by rolling on board where there is no flour, using the hands. Keep of uniform size and round at the ends, which may be accomplished by not allowing hand to extend over end of sticks. Place two inches apart on buttered tin sheet, cover, and again let rise. Bake twenty to twenty-five minutes in a moderate oven, if preferred crisp and dry; ten to twelve minutes in a hot oven, if liked soft inside. - BROILED TROUT. Clean trout and wipe as dry as possible. Dip in melted butter, place in broiler and broil over a clear fire from eight to twelve minutes, according to size. Remove to hot serving dish, spread with Maitre d’Hotel Butter (see p. 19, under Family Dinners, Menu No. IV.), and garnish with watercress. | BOUCHEES OF LAMBS’ SWEETBREADS. Cover twelve lambs’ sweetbreads with salted water and let stand one hour; then let simmer in same water ten minutes. Drain and plunge into cold water; when cold, trim, add one and one-fourth cups white stock and let simmer forty-five minutes. Remove sweetbreads and cut in small cubes. Melt one and one-half tablespoons butter, add one and one-half tablespoons flour, and pour on, gradually, stock drained from sweetbreads. Bring to boiling point, add sweetbreads, and yolk of one egg, slightly beaten. Season with salt, pepper and lemon juice. Fill bouchée cases with mixture. Dinners for Occasions. 143 ROAST SPRING LAMB. Remove caul, wipe meat, sprinkle with salt and place on rack in dripping pan, and dredge meat and bottom of pan with flour. Place in hot oven and baste every fifteen minutes after flour in pan is well browned. The time required for cooking will be from one and one-fourth to one and three-fourthss hours. If the lamb is not fat, it is necessary to use one-fourth cup butter melted in three-fourths cup of boiling water for the basting. Serve with MINT SAUCE. 4 cup mint leaves 4 cup boiling water. $ cup vinegar 1 tablespoon sugar Chop mint leaves and mix with remaining ingredients. Let stand on back of range one-half hour. BOILED NEW POTATOES. Select potatoes of uniform size. Wash and pare, or scrape, and soak in cold water, to cover, ten minutes. Cook in boiling salted water until soft, drain, remove to vegetable dish, pour over melted butter and sprinkle with finely chopped parsley. Avoid sending to table in a covered dish, as potatoes reabsorb moisture, and become soggy. BOILED GREEN PEAS. |