What to Have for Dinner

CREAMED SWEETBREADS. SALMON LOAF WITH FROZEN HORSERADISH SAUCE. MAITRE D'HOTEL POTATOES. $BOILED GREEN PEAS. SALAD A LA FLORA. CUSTARD SOUFFLE. Foamy Savor. 160 What to Have for Dinner. (See p. 74, under Family Dinners, Menu No. XVIII.) CREAMED SWEETBREADS. Parboil a sweetbread, cool and cut in one-half inch cubes. Sprinkle with salt, dredge sparingly with flour and sauté in butter five minutes; then drain. Melt two tablespoons butter, add three tablespoons flour and pour on gradually, while stirring constantly, one-half cup each chicken stock and milk or cream. Season with salt and cayenne. Serve in pastry cases. This dish is greatly improved by the addition of onethird pound mushroom caps, cleaned, broken in pieces and sautéd in butter. SALMON LOAF WITH FROZEN HORSERADISH SAUCE. 1 can salmon. 14 tablespoons melted 4 tablespoonful salt. butter 1 tablespoon flour. # cup milk 1 teaspoon mustard. 3 tablespoons vinegar Few grains cayenne # tablespoon granulated gela- 1 egg. tine 2 tablespoons cold water Remove salmon from can, rinse thoroughly with hot water and separate in flakes. Mix salt, flour, mustard © and cayenne; add egg, slightly beaten, butter, milk and vinegar. Cook over hot water until mixture thickens, stirring constantly at first and afterwards occasionally; then add gelatine soaked in cold water. Strain mixture and add to fish. Turn into a mould, chill and remove from mould. Arrange on lettuce leaves and serve with Frozen Horseradish Sauce. a o ls a Dinners for Occasions. 161 FROZEN HORSERADISH SAUCE. 1 tablespoon butter # cup heavy cream 1 tablespoon flour 4 teaspoon salt 4 cup milk Few grains pepper 4 cup chicken stock 2 tablespoons vinegar 4 cup grated horseradish root Melt butter, add flour, and pour on, gradually, while stirring constantly, milk and chicken stock. Cool, freeze and add cream beaten until stiff, salt, pepper, vinegar, and grated horseradish root. Continue freezing until of the consistency of a mush. MAITRE D’HOTEL POTATOES. (See p. 111, under Thanksgiving Dinners, Menu No. II.) SALAD A LA FLORA. Remove stones from one can cherries, and cut cherries in quarters; mix with pulp from three oranges and sweeten to taste. Fill cups, made of bright red apples, with mixture, and arrange on lettuce leaves. Cover tops of cups with the following dressing: Beat the yolk of one egg until thick and lemon colored and add gradually, two-thirds cup confectioner’s sugar, — continuing the beating. Flavor with one-half teaspoon vanilla. CUSTARD SOUFFLE. 3 tablespoons butter Yolks 4 eggs: 4 cup flour 4 cup sugar 14 cups scalded milk Whites 4 eggs Melt butter, add flour, and pour on gradually, while stirring constantly, scalded milk. Bring to boiling 162 What to Have for Dinner. point and pour on to yolks of eggs, beaten until thick and lemon colored and mixed with sugar. Cool, and cut and fold in whites of eggs beaten until stiff and dry. Turn into buttered baking dish, and bake in a moderate oven from thirty to thirty-five minutes. Serve immediately with Foamy Sauce. FOAMY SAUCE. 4 cup butter 1 teaspoon vanilla 1 cup powdered sugar Few grains salt Whites 2 eggs 4 cup heavy cream Cream butter and add sugar gradually, while continuing the beating. Put over hot water and beat, using a wire whisk, while adding whites of eggs beaten until stiff. When sauce is of the consistency of heavy cream, remove from fire and cool. Flavor and, just before serving, add cream beaten until stiff. Dinners for Occasions. 163 EMERGENCY DINNERS. Small cheer and great welcome make a merry feast.— SHAKESPEARE. EMERGENCY Sovpr. Crodrons. SALMON TIMBALE, FRENCH HOLLANDAISE SAUCE. GERMAN FRIED POTATOES. CREAMED Pras. DresDEN SANDWICHES. Wine Sauce. Caré Nor. 164 What to Have for Dinner. EMERGENCY SOUP.