What to Have for Dinner

3 cups boiling water # teaspoon salt 24 teaspoons beef extract Few grains pepper 1} tablespoons flour Few grains cayenne 3 tablespoons milk # cup cream Dissolve beef extract in boiling water. Add milk, gradually, to flour to make a smooth, thin paste. Add to first mixture, stirring constantly until boiling point is reached; then add seasonings and cream. SALMON TIMBALES. 4 cup soft bread crumbs Few grains cayenne 1 cup milk 14 cups flaked canned 4 teaspoon salt — salmon Whites 5 eggs Remove salmon from can, rinse thoroughly with hot water and separate in small flakes. Soak bread crumbs in milk fifteen minutes, then cook over hot water and stir to form a smooth paste. Add salt, cayenne and salmon. Cut and fold in whites of eggs, beaten until stiff. Turn into slightly buttered mould set in pan of hot water, cover with buttered paper, and bake until firm ; the time required being about fifty minutes. Serve with French Hollandaise Sauce. FRENCH HOLLANDAISE SAUCE. 4 cup butter 4 teaspoon salt Yolks 4 eggs Few grains cayenne $ cup boiling water 4 tablespoon lemon juice Work butter until creamy and add egg yolks one at a time, lemon juice, salt and cayenne. Put in small sauce pan and place in larger sauce pan of hot water. Dinners for Occasions. 165 Stir constantly until mixture thickens. Add water and beat until of a smooth consistency. CREAMED PEAS, Drain one can peas and rinse thoroughly with cold water. Add one cup white sauce and one-half teaspoon sugar. Bring to boiling point, and let stand in a warm place until serving time. GERMAN FRIED POTATOES. Cut cold boiled potatoes in slices, strips or cubes. Fry in deep fat, drain on brown paper, and sprinkle with salt. GERMAN SANDWICHES WITH WINE SAUCE. 1 egg 2 tablespoons sugar Yolks 2 eggs # cup milk 4 teaspoon salt Slices of stale bread Cut stale bread (preferably baker’s) in one-fourth inch slices. Remove crusts and cut slices in halves crosswise. Beat egg and egg yolks slightly, add salt, sugar and milk; strain into a shallow dish. Soak bread in mixture until soft, then sauté in butter. Spread onehalf the pieces with apricot marmalade, cover with remaining pieces and serve with Whites 2 eggs 1 tablespoon apricot mar- 4 cup powdered sugar malade 4 cup Sherry wine Beat the whites of eggs until stiff. Add sugar gradually, continuing the beating, then add the marmalade and Sherry wine. 166 What to Have for Dinner. EMERGENCY DINNERS. Now, good digestion wait on appetite, and health on both /[—-SHAKESPEARE. CreaM oF PEA Soup. Crotrons. SWEDISH MEAT BALLS, Tomato SAvcE. CURRIED POTATOES. SAUTEED BANANAS. STRING BEAN SALAD. NEAPOLITAN BASKETS, HOT CHOCOLATE SAUCE. Dinners for Occasions. 167 CREAM OF PEA SOUP. 1 can peas 2 tablespoons butter 1 teaspoon sugar 2 tablespoons flour 2 cups cold water 1 teaspoon salt 2 slices onion 4 teaspoon pepper 2 cups milk 4 cup cream Yolk 1 egg Drain peas and rinse thoroughly. Add sugar, onion, and cold water and let simmer fifteen minutes. Rub through a sieve, reheat, and thicken with butter and flour cooked together. Scald milk and add to mixture. — Season with salt and pepper. Add cream and yolk of egg just before serving. If a simpler soup is desired the cream and egg yolk may be omitted. SWEDISH MEAT BALLS. 1 Ib. lean beef Yolks 2 eggs £ cup soft bread crumbs Salt $ cup milk Pepper Finely chop beef; season highly with salt and pepper. Add bread crumbs soaked in milk, and yolks of eggs slightly beaten. Shape in small balls, and fry in deep fat. Serve with Tomato Sauce. TOMATO SAUCE. 2 tablespoons butter 8 peppercorns 1 slice onion 4 teaspoon salt 1 clove 3 tablespoons flour 1} cups stewed and strained tomatoes