What to Have for Dinner

Remove peas from pods, pick over and wash in cold water, discarding undeveloped ones. Cover with boiling water, and cook until soft, adding salt the last fifteen minutes of cooking. There should be but little water to drain from peas when they are cooked Drain, and season with butter and salt. 144 What to Have for Dinner. EGG PLANT AU GRATIN. Remove the inside from an egg plant, leaving a shell or case. Cut in one-third inch cubes, and cook in a small quantity of boiling water until soft; then drain. Cook two tablespoons butter with one small onion finely chopped until yellow; add egg plant, and one tablespoon finely chopped parsley. Season with salt and pepper, refill egg plant shell, cover with buttered crumbs, and bake until crumbs are brown. (See p. 14, under Family Dinners, Menu No. III.) QUAIL, EPICUREAN STYLE. Singe and wipe quail, and with a sharp pointed knife, beginning at back of neck, make a cut through backbone the entire length of bird. Lay open the birds, and remove contents from inside. Cut out rib bones on either side of backbone, remove breastbone, then cut through tendons at joints. Sprinkle with salt and pepper and sauté in butter until well browned, turning often during the cooking. When birds are nearly done, add one cup rich, white stock and finish the cooking. Arrange on hot serving dish, thicken stock remaining in pan with one and one-half tablespoons each of butter and flour cooked together, and pour over birds. Serve with Dressed Lettuce. ORANGE ICE CREAM, WITH CRUSHED STRAWBERRIES. 4 pint heavy cream. 1 dozen oranges 4 pint milk : Sugar 1 box strawberries Dinners for Occasions. 145 Mix cream and milk and add juice from oranges; then sweeten to taste. Freeze, mould, pack in salt and ice, and let stand two hours. Remove hulls from berries and cut in halves crosswise. Put in earthen bowl and mash ; then sweeten to taste. Let stand on back of range until heated slightly. Unmould cream and serve with crushed berries. CURRANT WAFERS. 4 cup butter # cup flour. 4 cup sugar 4 teaspoon vanilla 1 egg Currants Cream the butter and add sugar gradually, while continuing the beating; then add egg, well beaten, flour and vanilla. Drop on a buttered sheet in very small portions, two inches apart. Spread thinly in circular shapes, using a case knife first dipped in cold water. Put three currants on each, and bake in a slow oven until delicately browned. 146 What to Have for Dinner. EASTER DINNERS. “No splendor of service can compensate for wmfertor or badly cooked food.” CHICKEN Soup. Breap RInas. SHap 4 LA DELMONICO, VERTE SAUCE. CucuUMBER RIBBONS. FILuLets oF CHICKEN A LA POULETTE. SweEet Potato CROQUETTES. BorLeD SPINACH. Dressep LETTUCE. CHEEsE Eaas. Lemon IOE. Petits CHoux aux FRuvItrs. BortED SALTED ALMONDS. BoNBONS. Cark Nor. Table laid for Easter Dinner. me e Dinners for Occasions. 147 (See p. 74, under Family Dinners, Menu No. XVIII.) BREAD RINGS. (See p. 130, under Lenten Dinners, Menu No. I.) SHAD A LA DELMONICO. Split fish, clean, and place in a buttered dripping pan. Season with salt and pepper, sprinkle with two shallots, finely chopped, and pour over one-half cup white wine. Cover with buttered paper and bake twenty-five minutes. Remove to hot serving dish and pour around- VERTE SAUCE. ‘Melt two tablespoons butter, add three tablespoons flour, and pour on, gradually, one cup white stock. Seagon, with salt and pepper, and one-half tablespoon lemon juice. Color green, with equal parts of parsley and cooked spinach, finely chopped, pounded in a mortar, and forced through cheese cloth. * CUCUMBER RIBBONS.