What to Have for Dinner

Select an equal number of red and green peppers. If long, cut in halves crosswise ; if short, cut a slice from stem ends. Remove seeds and arrange on a bed of watercress, lettuce or chicory, having first a red and then a green pepper. Fill pepper cases with grape fruit pulp, Malaga grapes, skinned and seeded, and English walnut meats broken in pieces, allowing twice as much grape fruit as grapes and nut meats. Moisten with Mayonnaise Dressing. Mask top of each with Mayonnaise Dressing and sprinkle green peppers with chopped green pepper and red peppers with chopped red pepper, and garnish with halves of English walnut meats. _ NUT BREAD SANDWICHES. 1 cup scalded milk 1 yeast cake, dissolved in 1 tablespoon butter 4 cup lukewarm water 1 teaspoon salt 4 cup white flour 2 tablespoons molasses Entire wheat flour 1 cup pecan nut meats, broken in pieces Company and Formal Dinners. 175 Put butter, salt, and molasses in a large bowl without a lip, and pour on the scalded milk; when lukewarm, add dissolved yeast cake, white flour, two cups entire wheat flour and nuts. Mix and turn on a floured board, leaving a clean bowl; knead, adding more flour until mixture is smooth, elastic to touch, and bubbles may be seen under the surface. Return to bowl, cover with a cloth and board or tin cover. Let rise until a little more than double its bulk, turn on a slightly floured board, and knead. Shape into a loaf, place in greased pan, having pan half full. Cover, let rise again to double its bulk, and bake in a moderate oven fifty to sixty minutes. Cut nut bread twenty-four hours old in very thin slices, and remove crusts. Spread one-half the slices sparingly with butter, cover the remaining pieces and cut in halves crosswise. RICE PUDDING WITH COMPOTE OF ORANGES. 4 cup rice Yolks 3 eggs 1 cup cold water # cup sugar 1} cups milk 1 pint heavy cream Few grains salt Wash and pick over rice, add cold water, and cook in double boiler thirty minutes. Drain, return to double boiler, add milk and cook until rice is tender; then rub through a sieve. Beat egg yolks, add sugar and salt and pour on, gradually, the hot rice. Cook until mixture thickens, cool and freeze. Fold in cream beaten until stiff, mould, pack in salt and ice, and let stand two . hours. , Peel oranges, cut in slices crosswise, remove seeds, and cook in a thick syrup flavored with lemon juice; 176 What to Have for Dinner. then cool. Remove pudding from mould and garnish with oranges. GALETTES. Roll puff paste as thin as possible. Cut in strips three and one-half inches long and one and one-half inches wide, and brush over with beaten white of egg. Sprinkle with cinnamon and granulated sugar, and bake in hot oven until delicately browned. STUFFED RAISINS. (See p. 53, under Family Dinners, Menu No. XII.) Company and Formal Dinners. 177 Sit down: At first and last the hearty welcome.—SHAKESPEARE. LittLe Nreox CLaMs. WAFERS. Victoria Soup. Dinnez Rotts. BrorLeD Rog, CucumBEr BAsKETs. OysTER CorKs, VELOUTE SAUCE. FILLET OF BrEer A LA J ARDINIERE. Potato BALLs. Frenon Pras. GLAZED CaRROTS. RoastED WILD Duck. RoMAINE SALAD. Movxpep CHEESE WITH BAR-LE-DUO STRAWBERRIES. SALTINES. STRAWBERRY Ick CREAM WITH BRaNpIEp PRrags. Pastry Nour STICKS. SALTED ALMONDS. BoNBONS. Caré Norn. 178 What to Have for Dinner. LITTLE NECK CLAMS. Serve clams on deep halves of the shells, allowing six to each serve. Arrange on plates of crushed ice, with one-fourth of a lemon in the centre of each plate, VICTORIA SOUP. 4-lb. fowl : 4 teaspoon peppercorns Knuckle of veal 4 tablespoon salt 3 quarts cold water 1 tablespoon lean raw ham, 1 onion, sliced finely chopped 4 cup carrot, sliced 4 tablespoons butter 4 bay leaf @ tablespoons flour 2 sprigs parsley _ 1 cup cream Yolks 2 eggs