What to Have for Dinner

Cook butter with seasonings until slightly browned, add flour, and when well browned, pour on, gradually, while stirring constantly, tomatoes. Bring to boiling point, strain, and reheat. ‘168 What to Have for Dinner. CURRIED POTATOES. Cook one-fourth cup butter with one small onion, finely chopped, until yellow. Add three cups cold boiled potato cubes and cook until potatoes have absorbed but- ter; then add one-half tablespoon curry powder, threefourths teaspoon salt, few grains pepper, few drops lemon juice and one-half cup chicken stock. Cook until potatoes have absorbed stock. | SAUTED BANANAS. Remove skins from bananas, and scrape to remove indigestible fibre. Cut in slices, dip in flour, sauté in butter, and drain on brown paper. STRING BEAN SALAD. Remove string beans from can, put in strainer and pour over two quarts cold water. Drain and let stand exposed to the air fifteen minutes. Mix with French Dressing, arrange in salad bowl, sprinkle with finely chopped parsley and garnish with "hard boiled" eggs, cut in fancy shapes.. NEAPOLITAN BASKETS, HOT CHOCOLATE SAUCE. Yolks 2 eggs Flour 4 cup sugar # teaspoon baking powder 14 tablespoons cold water Few grains salt 8 tablespoon cornstarch Whites 2 eggs 4 teaspoon vanilla Beat yolks of eggs until thick and lemon colored, and add sugar gradually, continuing the beating; then add ee ee Dinners for Occasions. 169 water. Put cornstarch in a cup and fill one-half full of flour. Mix and sift baking powder and salt with cornstarch and flour, and add to first mixture. When thoroughly mixed add whites of eggs, beaten until stiff, and flavoring. Bake in buttered oblong iron gem pans twenty minutes. Remove from pan, and cool slightly. Scoop out centres, leaving cases. Fill with whipped - cream, sweetened and flavored with vanilla, and serve with Hot Chocolate Sauce. HOT CHOCOLATE SAUCE. 1 cup sugar Few grains cream of tartar 4 cup water 1$ squares chocolate 4 teaspoon vanilla Boil sugar, water, and cream of tartar to the consistency of a syrup that will pour easily. Melt chocolate in a small sauce pan placed over hot water. Pour on, gradually, the hot syrup and add flavoring. 170 What to Have for Dinner. PART ITT. COMPANY AND FORMAL DINNERS. There is an emancipation from the heart in genuine hospitality which cannot be described, but is tmmedtately felt, and puts the stranger at once at his ease.— WASHINGTON IRVING. LOBSTER CANAPES. PARISIENNE SOUP. BREAD STICKS. STUFFED SQUAB, BEARNAISE SAUCE. ROAST SADDLE OF VENISON. SAUTEED POTATO BALLS. BROILED TOMATOES, HORSERADISH HOLLANDAISE SAUCE. CURRIED MINT SORBET. PEPPER AND FRUIT SAUTEED. HOT BREAD SANDWICHES. RICE PUDDING WITH COMPOTE OF ORANGES. GALETTES. STUFFED RAISINS. BonBONS. Caré Nom. Table laid for Company Dinner. ———— ee Company and Formal Dinners. 171 LOBSTER CANAPES. Pound lobster meat in a mortar and add an equal - quantity of the yolks of “hard boiled” eggs, mashed. and moistened with melted butter. Season highly with salt, cayenne, and French mustard, and moisten with beef extract. Cut stale bread in slices and remove crusts. Cut slices in fancy shapes and sauté in butter until delicately browned. Cool, spread with lobster mixture and garnish with rings cut from whites of “hard boiled” eggs, and finely chopped olives. PARISIENNE SOUP. 4 Ibs. lean beef, cut from 2 tablespoons butter round 1 tablespoon lean raw ham, 2 lbs. marrow bone finely chopped 2 quarts cold water $ cup, each, carrot, turnip, 1 can tomatoes onion and celery, cut in 1 teaspoon peppercorns small pieces. 1 tablespoon salt 2 sprigs parsley 4 bay leaf