Wipe meat and cut in inch cubes. Put one-half in kettle with marrow bone, water and tomatoes. Brown remaining half in hot frying pan with some of the mar- row from marrow bone, then turn into kettle. Heat slowly to boiling point, and let simmer five hours. Cook ham and vegetables with butter five minutes, then add to soup with peppercorns, salt, parsley and bay leaf. Cook one and one-half hours, strain, cool quickly, remove fat and clear. BREAD STICKS. (See p. 141, under Easter Dinners, Menu No. I.) 172 What to Have for Dinner. STUFFED SMELTS. Clean and wipe as dry as possible twelve selected smelts. Stuff with fish forcemeat and sprinkle with salt, pepper and onion juice. Place in a buttered dripping pan, cover with buttered paper, and bake eight minutes in a hot oven. Sprinkle with buttered crumbs, and bake until crumbs are brown. Fish Forcemeat. Finely chop one-third cup raw halibut, then pound in a mortar. Add, gradually, one-half the white of an egg and work until smooth, then add one-fourth cup heavy cream, gradually, continuing the working. Sea- son with salt, pepper and cayenne. BERNAISE SAUCE. Yolks 3 eggs 4 teaspoon salt 4 tablespoons olive oil Few grains cayenne 1 tablespoon hot water § 4 tablespoon finely chopped 1 tablespoon vinegar parsley 1 teaspoon fresh Tarragon Beat yolks of eggs, slightly, and add, gradually, olive oil and hot water. When thoroughly mixed, set sauce pan in larger pan of hot water, and stir constantly until mixture thickens. Remove from fire, and add remain- ing ingredients. ROAST SADDLE OF VENISON. _ Wipe meat, sprinkle with salt and pepper, place on rack in dripping pan, and dredge meat and bottom of pan with flour. Put in pan one slice onion, one slice car- = Company and Formal Dinners. 173 rot, and two stalks celery. Bake in hot oven fifty min- utes, basting every fifteen minutes. Serve with the fol- lowing sauce: To three tablespoons fat remaining in pan add three tablespoons flour, and pour on, gradually, one cup white stock. Bring to boiling point and add one-fourth cup Madeira wine, and one-fourth cup melted currant jelly✪ Roast Saddle of Venison ; strain and serve very hot. SAUTED POTATO BALLS. (See p. 35, under Family Dinners, Menu No. VIII.) BROILED TOMATOES, HORSERADISH HOL- LANDAISE SAUCE. Pour boiling water over four tomatoes, let stand two minutes, then remove skins. Cut in halves crosswise, . and cut a thin slice from rounding part of each half. Sprinkle with salt and pepper, brush over with melted butter, place in buttered broiler and broil over a clear fire six or eight minutes. Remove to circular pieces of buttered toast, and put a spoonful of sauce on each slice. HORSERADISH HOLLANDAISE SAUCE. 4 cup butter 4 teaspoon salt 4 tablespoon vinegar 4 tablespoons grated horse- Yolks 3° eggs radish root 2 tablespoons heavy cream Wash butter and divide in three pieces. Put one piece in sauce pan, with vinegar, egg yolks and salt. Place sauce pan in larger one containing boiling water, and stir constantly until butter is melted; then add second piece of butter, and as mixture thickens, third 174 What to Have for Dinner. piece. Remove from fire, add horseradish root, and cream beaten until stiff. CHERRY MINT SORBET. 2 cups boiling water # cup grape fruit juice 4 cup mint leaves 4 cup lemon juice 1 cup sugar Few grains salt Bruise mint leaves, pour over boiling water, and let .stand ten minutes. Add sugar, and as soon as sugar is dissolved, strain mixture. Cool, add grape fruit juice, lemon juice, and freeze. Serve in champagne glasses and garnish with mint cherries, and a sprig of fresh mint. . : PEPPER AND FRUIT SALAD. ✪ Horseradish Hollandaise Sauce

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Wipe meat and cut in inch cubes. Put one-half in kettle with marrow bone, water and tomatoes. Brown remaining half in hot frying pan with some of the mar- row from marrow bone, then turn into kettle. Heat slowly to boiling point, and let simmer five hours. Cook ham and vegetables with butter five minutes, then add to soup with peppercorns, salt, parsley and bay leaf. Cook one and one-half hours, strain, cool quickly, remove fat and clear. BREAD STICKS. (See p. 141, under Easter Dinners, Menu No. I.) 172 What to Have for Dinner. STUFFED SMELTS. Clean and wipe as dry as possible twelve selected smelts. Stuff with fish forcemeat and sprinkle with salt, pepper and onion juice. Place in a buttered dripping pan, cover with buttered paper, and bake eight minutes in a hot oven. Sprinkle with buttered crumbs, and bake until crumbs are brown. Fish Forcemeat. Finely chop one-third cup raw halibut, then pound in a mortar. Add, gradually, one-half the white of an egg and work until smooth, then add one-fourth cup heavy cream, gradually, continuing the working. Sea- son with salt, pepper and cayenne. BERNAISE SAUCE. Yolks 3 eggs 4 teaspoon salt 4 tablespoons olive oil Few grains cayenne 1 tablespoon hot water § 4 tablespoon finely chopped 1 tablespoon vinegar parsley 1 teaspoon fresh Tarragon Beat yolks of eggs, slightly, and add, gradually, olive oil and hot water. When thoroughly mixed, set sauce pan in larger pan of hot water, and stir constantly until mixture thickens. Remove from fire, and add remain- ing ingredients. ROAST SADDLE OF VENISON. _ Wipe meat, sprinkle with salt and pepper, place on rack in dripping pan, and dredge meat and bottom of pan with flour. Put in pan one slice onion, one slice car- = Company and Formal Dinners. 173 rot, and two stalks celery. Bake in hot oven fifty min- utes, basting every fifteen minutes. Serve with the fol- lowing sauce: To three tablespoons fat remaining in pan add three tablespoons flour, and pour on, gradually, one cup white stock. Bring to boiling point and add one-fourth cup Madeira wine, and one-fourth cup melted currant jelly ; strain and serve very hot. SAUTED POTATO BALLS. (See p. 35, under Family Dinners, Menu No. VIII.) BROILED TOMATOES, HORSERADISH HOL- LANDAISE SAUCE. Pour boiling water over four tomatoes, let stand two minutes, then remove skins. Cut in halves crosswise, . and cut a thin slice from rounding part of each half. Sprinkle with salt and pepper, brush over with melted butter, place in buttered broiler and broil over a clear fire six or eight minutes. Remove to circular pieces of buttered toast, and put a spoonful of sauce on each slice. HORSERADISH HOLLANDAISE SAUCE. 4 cup butter 4 teaspoon salt 4 tablespoon vinegar 4 tablespoons grated horse- Yolks 3° eggs radish root 2 tablespoons heavy cream Wash butter and divide in three pieces. Put one piece in sauce pan, with vinegar, egg yolks and salt. Place sauce pan in larger one containing boiling water, and stir constantly until butter is melted; then add second piece of butter, and as mixture thickens, third 174 What to Have for Dinner. piece. Remove from fire, add horseradish root, and cream beaten until stiff. CHERRY MINT SORBET. 2 cups boiling water # cup grape fruit juice 4 cup mint leaves 4 cup lemon juice 1 cup sugar Few grains salt Bruise mint leaves, pour over boiling water, and let .stand ten minutes. Add sugar, and as soon as sugar is dissolved, strain mixture. Cool, add grape fruit juice, lemon juice, and freeze. Serve in champagne glasses and garnish with mint cherries, and a sprig of fresh mint. . : PEPPER AND FRUIT SALAD.