What to Have for Dinner

WHITE SOUP. BREAD STICKS. COLD BOILED HALIBUT, TYROLIENNE SAUCE. MAITRE D'HOTEL POTATOES. VEAL OLIVES. GREEN STRING BEANS. DRESSED LETTUCE. CHEESE BREAD WAFERS. VANILLA ICE CREAM IN CANTALOUPE CASES. \ OATMEAL SNAPS. 156 What to Have for Dinner. WHITE SOUP. Knuckle of veal 4 tablespoon salt 2 slices turnip 2 tablespoons farina 1 slice carrot 2 quarts cold water 4 tablespoon peppercorns Yolks 3 eggs 1 onion, sliced White 1 egg : & cups cream Wipe veal, remove meat and cut in small pieces. Put ! meat and bone in soup kettle, add turnip, carrot, onion, salt, peppercorns, farina and cold water. Bring slowly to boiling point, and let simmer four hours; then strain and remove fat. Add egg white to egg yolks, beat slightly, and add cream ; then add to soup. Heat nearly to boiling point and serve at once. (See p. 141, under Easter Dinners, Menu No. I.) COLD HALIBUT WITH SAUCE TYROLIENNE. Clean a piece of halibut weighing two and one-half pounds. Steam or boil, remove outside skin and bones, chill and serve cold with SAUCE TYROLIENNE. cup Mayonnaise Dressing 1 tablespoon parsley, 1 tablespoon capers, finely finely chopped chopped 1 gherkin, finely chopped 4 tablespoons tomato purée Mix ingredients in order given. To obtain tomato purée, cook one-half can tomatoes until reduced to three tablespoons; then rub through a sieve. Chill before adding to Mayonnaise Dressing. Dinners for Occasions. 157 VEAL OLIVES. 14 Ibs. veal cut from leg 1 teaspoon lemon juice 3 crackers Few drops onion juice 2 tablespoons butter 1 teaspoon salt 1 egg 4 teaspoon pepper 4 teaspoon thyme Few grains cayenne Order veal cut in very thin slices, wipe, remove bone, skin, and fat. Pound meat until one-fourth inch in | thickness, trim off edges, and cut in strips, three by four inches; then sprinkle with salt and pepper. Chop trimmings very fine, add crackers rolled, melted butter . and seasonings. Moisten with egg slightly beaten, and water or stock if necessary. Spread strips with mixture, roll, and fasten with small wooden skewers.’ Dredge with flour and sauté in butter. Put in stew pan, cover with thin white sauce and let simmer until tender. Remove to finger-shaped pieces of toast, and strain over Thin White Sauce. ; THIN WHITE SAUCE. 3 tablespoons butter 14 cups scalded milk 2 tablespoons flour 4 teaspoon salt Few grains pepper Melt butter, add flour, and when well blended, pour on gradually, while stirring constantly, hot milk. Bring to boiling point, add seasonings, and beat until smooth and glossy. GREEN STRING BEANS. (See p. 71, under Family Dinners, Menu No. XVII.) 158 What to Have for Dinner. — (See p. 14, under Family Dinners, Menu No. III.) CHEESE BREAD WAFERS. Cut stale bread in one-fourth inch slices; remove crusts, and cut each slice in three finger-shaped pieces. Toast on both sides, arrange in dripping pan, sprinkle with grated cheese and bake until the cheese is melted. VANILLA ICE CREAM IN CANTALOUPES. Wipe cantaloupes, cut in halves crosswise, and remove seeds and stringy portion. Arrange each half on green leaves on an ice cream plate and fill with Vanilla Ice Cream. VANILLA ICE CREAM. (See page 113, under Thanksgiving Dinners, Menu (No. IT.) OATMEAL SNAPS. 4 cup molasses $ cup flour % cup butter } cup sugar 1% cups rolled oats 1 teaspoon vanilla Heat molasses with butter to the boiling point, and add gradually, while stirring constantly, rolled oats’ and flour; then add sugar and vanilla. Drop from tip of spoon on a buttered baking sheet three inches apart. Bake in a slow oven, cool slightly, remove from pan, and shape in the form of calla lily blossoms. Dinners for Occasions. 159 WARM WEATHER DINNERS. We sit to chat, as well as eat,-SHAKESPRARE.