What to Have for Dinner

Cut a thick slice from both ends of cucumbers and pare; then cut in one-fourth inch slices. Cut slices round and round to form ribbons, using a small, sharp knife. Plunge into cold water and let stand one-half ‘hour. Drain and pour over French Dressing. (See p. 47, under Family Dinners, Menu No. XI.) FILLETS OF CHICKEN A LA POULETTE. Remove breasts and second joints from two young chickens. Put in a stew pan, add two dozen very small 148 What to Have for Dinner. young onions, cover with boiling water, and let cook until - soft. Remove chicken to hot serving dish and drain onions from stock; there should be one and one-half cups stock. Melt three tablespoons butter, add four tablespoons flour, and pour on, gradually, the hot stock. As soon as boiling point is reached, add one-half cup heavy cream, and yolks three eggs. Season with lemon juice, salt “and pepper. Add onions and pour over chicken. | SWEET POTATO CROQUETTES. 2 cups hot, riced, sweet 4 tablespoon salt potatoes Few grains cayenne 3 tablespoons butter Yolk 1 egg 2 tablespoons Sherry wine Cook potatoes and force through potato ricer. Add butter, salt, cayenne, yolk of egg and wine. Beat until very light, shape, dip in crumbs, egg, and crumbs again, and fry in deep fat. If potatoes are dry, more wine will be required. BOILED SPINACH WITH EGG GARNISH. Wash one-half peck spinach in several waters, discarding wilted leaves. Cook in an uncovered vessel in a large quantity of boiling water to which has been added: one-half teaspoon, each, sugar and salt, and onefourth teaspoon soda; drain and chop. Melt one-fourth cup butter, add spinach, and cook two minutes. Sprinkle with one tablespoon flour arid pour over one-half cup chicken stock. Stir until thoroughly mixed and heated. Remove to a hot platter and mould oval shaped, using back of tablespoon. Garnish with yolks of “hard boiled” eggs forced through a potato ricer and whites of “hard boiled” eggs cut in fancy shapes. Dinners for Occasions. 149 (See p. 14, under Family Dinners, Menu No. ITI.) CHEESE EGGS. 14 cups grated cheese 4 teaspoon salt 1 tablespoon flour Few grains cayenne Mix first three ingredients, and add whites of eggs, beaten until stiff. Shape as small eggs, roll in very fine cracker crumbs, fry in deep fat and drain. Arrange on a folded napkin and pass with LEMON ICE. 4 cups water 2 cup lemon juice 24+ cups sugar Juice 2 oranges Make a syrup by boiling water and sugar, twenty minutes. Add fruit juices, strain and freeze. Serve in frappé glasses. PETITS CHOUX AUX FRUITS. 3 cup butter 4 cup flour. 4 cup boiling water 2 eggs Put butter and water in sauce pan, place on front of range, and as soon as boiling point is reached, add flour, all at once, and stir vigorously. Remove from fire, and add unbeaten eggs, one at a time, beating vigorously between the addition of eggs. Drop mixture from tip of spoon on a buttered sheet, one and one-half inches apart, shaping with handle of spoon as nearly circular as possible, having mixture slightly piled in centre. Bake in a hot oven, cool, split, fill and frost. 1so What to Have for Dinner. FILLING. Heat one-half can shredded pineapple to the boiling point, and add one tablespoon cornstarch diluted with cold water, to form a smooth, thin paste. Again bring to boiling point, let boil three minutes and add a few grains salt. FROSTING. Melt two squares chocolate in a small sauce pan placed over hot water. Add one teaspoon butter and three tablespoons boiling water. Cool slightly, and add confectioners’ sugar to make of right consistency to spread. Flavor with one-fourth teaspoon vanilla. BOILED SALTED ALMONDS. Boil two ounces almonds in water to cover, five minutes. Drain, remove skins, and sprinkle sparingly with salt. Dinners for Occasions. 151