What to Have for Dinner

WARM WEATHER DINNERS. _ The pleasures of the table may be enjoyed every day, in every climate, at all ages, and by all conditions of men.—BRILLAT SAVARIN. WATERMELON WITH SHERRY DRESSING. CLAM BOUILLON, WHIPPED CREAM. IMPERIAL CRUSTS. FRIED CHICKEN, WITH ToMATO MAYONNAISE. STEAMED NEW POTATOES. BOILED GREEN CORN. ASPARAGUS SALAD IN LEMON RINGS. CHOCOLATE PEARS. 152 What to Have for Dinner. WATERMELON WITH SHERRY DRESSING. Cut centre of watermelon into three-fourths inch cubes and remove seeds. Pour over Sherry Dressing, put in an ice cream freezer, packed in ice and salt, and let stand to chill one hour. Arrange cubes on large green leaves placed on fancy plates, or, if no leaves are at hand, serve in champagne glasses. SHERRY DRESSING. 4 cup sugar 2 tablespoons Sloe gin 4 cup Sherry wine Few grains salt | Mix ingredients in order given, and let stand until sugar is dissolved. CLAM BOUILLON WITH WHIPPED CREAM. 24 cups cold water Salt 4 quarts clams in shells Pepper. Whipped cream Wash and scrub clams with a brush, changing the water several times. Put in kettle, add water, cover tightly, bring gradually to boiling point, and steam until shells are opened. Strain liquor through cheese cloth, season and serve in bouillon cups with whipped cream on top. IMPERIAL CRUSTS. (See p. 74, under Family Dinners, Menu No. XVIII.) FRIED CHICKEN WITH TOMATO MAYON- NAISE. . Dress, clean and cut up two chickens. Cut a threeinch cube of fat salt pork in strips, try out, and remove Dinners for Occasions. 153 scraps. Sprinkle chicken with salt and pepper, dredge with flour, and sauté in pork fat until tender and well browned, turning often. Remove to hot serving dish, garnish with cress, and serve with Tomato Mayonnaise. TOMATO MAYONNAISE. 4 cup Mayonnaise Dress- 4 tablespoon each, capers, . ing. parsley, pickles and 4 can tomatoes, olives, finely chopped Bring tomatoes to boiling point, and let simmer gently until reduced to two tablespoons, then rub through a sieve and chill. Add to remaining ingredients. STEAMED NEW POTATOES. Select smooth medium-sized potatoes. Wash, scrape and drop into cold water. Drain, place in steamer, cover, and cook until soft. BOILED GREEN CORN. - Remove husks and silk from corn. Cook fifteen to twenty minutes in equal. parts of boiling water and milk. Skim milk may be used. This manner of cooking will keep the corn white. Serve in a folded napkin. ASPARAGUS SALAD IN LEMON RINGS. Chill stalks of cooked asparagus and marinate with a French Dressing. Remove a thick slice from both ends of a lemon. Cut in one-third inch slices and remove pulp, leaving rings. Place three or four stalks asparagus in each ring. Arrange on lettuge leaves and pour over a little more of the dressing. Cream dressing served in small lettuce leaves may be used in place of French Dressing. 154 What to Have for Dinner. CHOCOLATE PEARS. Pare four pears, cut in fourths lengthwise and sauté in butter until browned. Arrange in a serving dish, pour over the following sauce, and chill thoroughly. Cook two ounces sweet chocolate, one tablespoon sugar, and one and one-fourth cups cold milk, in double boiler, five minutes; then add one teaspoon arrowroot, mixed with one-fourth cup cream and a few grains salt and cook ten minutes, stirring constantly at first and occasionally afterwards. Melt one and one-half tablespoons butter, add four tablespoons powdered sugar, and cook, stirring constantly until well caramelized, when it will be of a dark brown color. Add to first mixture, flavor with one-half teaspoon vanilla, and strain over pears. Dinners for Occasions. — 155 WARM WEATHER DINNERS. Any one can dine, but very few know how to dine so as to insure the greatest quantity of health and enjoyment.— HAYWARD.