Wash and pare large potatoes, and shape into balls, using a French vegetable cutter; there should be two cups. Soak in cold water, twenty minutes. Drain and cook in boiling salted water until soft. Drain again, and pour over one tablespoon melted butter, and sprinkle with finely chopped parsley✪ Potato Balls. FRENCH PEAS. Drain one can French peas from their liquor and rinse with cold water. Put in a sauce pan with four table- spoons butter and cook ten minutes. Season with salt and paprika. GLAZED CARROTS. Wash, scrape and cut carrots in one-fourth inch slices, and slice in one-fourth inch strips; there should be one cup. Parboil in boiling salted water fifteen minutes; drain, put in an omelet pan with one-fourth cup white stock, two tablespoons butter, and one-half teaspoon sugar. Place pan on back of range, and cook slowly, shaking pan occasionally until carrots are > tender and slightly browned. 182 What to Have for Dinner. ROASTED WILD DUCKS. Dress, clean and truss wild ducks. Sprinkle with salt and pepper, place on rack in dripping pan, and roast in a very hot oven twenty minutes. Baste every three minutes with one-half cup butter, melted in one-fourth cup boiling water to which are added two tablespoons lemon juice✪ Roasted Wild Ducks. Serve with Orange Sauce. ORANGE SAUCE. 4 tablespoons butter Juice 2 oranges 4 tablespoons flour Rind 2 oranges 14 cups white stock 4 tablespoon lemon juice 4 teaspoon salt Few grains cayenne✪ Orange Sauce Cut rind of oranges in very thin strips, then shred. Parboil, ten minutes, in boiling water to cover and drain. Melt butter, add flour and pour on, gradually, while stirring constantly, stock, and orange juice. Add seasonings, and shredded rind. ROMAINE SALAD. Separate the leaves from one head romaine. Wash and dry on towel, then shred leaves, using shears, Arrange in salad bowl and pour over a French Dressing✪ Romaine Salad. FRENCH DRESSING. 4 teaspoon salt 5 tablespoons olive oil 4 teaspoon pepper 2 tablespoons vinegar - Few drops onion juice Mix ingredients and beat thoroughly. MOULDED CHEESE WITH BAR-LE-DUC STRAW- BERRIES. Mash cream cheese and press into a mould. Remove Moulded Cheese with Strawberries. evwu v uvce@ Cc eee @ @wr. &we wee Company and Formal Dinners. 183 from mould, cover with whipped cream sweetened with powdered sugar and pour around strawberries✪ Moulded Cheese with Bar-le-Duc Strawberries. Serve with butter thins or water thins. | PASTRY NUT STICKS. Roll plain paste as thinly as possible. Cut in strips three and one-half inches long and one and one-half inches. wid✪ Pastry Nut Stickse and brush over with beaten white of egg. Sprinkle with almonds blanched and shredded and powered sugar. Bake in a hot oven until delicately browned. STRAWBERRY ICE CREAM WITH BRANDIED PEARS. 1 box strawberries 1 quart cream 14 cups sugar Few grains salt Juice 1 lemon✪ Strawberry Ice Cream with Brandied Pears Red coloring Mash strawberries, add sugar, mix thoroughly and let stand one hour. Add lemon juice and squeeze through _ double thickness of cheese cloth; then add cream, salt and coloring. Freeze, mould in brick form and garnish with BRANDIED PEARS. Remove pears from can and, if whole, cut in halves crosswise and remove stems and seeds. Drain, and fill cavities with brandy, light, and when brandy has stopped burning, repeat. Surround ice cream brick with pears, fill cavities with brandy and send to table with brandy burning. SALTED ALMONDS. (See p. 120, under Christmas Dinners, Menu No. I.) 184 (What to Have for Dinner. COMPANY DINNERS. MENU NO. III. “Inttle dinners make people friends.” Fruit CockrTalL. LOBSTER Bisque Soup, BreaD STIcKs. Hauisut 4 La MEnriee. Dressep CucuMBERS. TouRNEDOs OF BEEF. BROILED CHICKEN, Vienna SAUCE. DucHEss PoTaroEs. BoILeD ASPARAGUS. Paté pE Forr Gras in AsPIc. CoLoRADO SALAD. CARAMEL Nout IcE CREAM. SHREWSBURY BISCUIT. SALTED PECANS. BonBoNs, CRACKERS. CHEESE. Car& Nor. Company and Formal Dinners. 185 FRUIT COCKTAIL.

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Wash and pare large potatoes, and shape into balls, using a French vegetable cutter; there should be two cups. Soak in cold water, twenty minutes. Drain and cook in boiling salted water until soft. Drain again, and pour over one tablespoon melted butter, and sprinkle with finely chopped parsley. FRENCH PEAS. Drain one can French peas from their liquor and rinse with cold water. Put in a sauce pan with four table- spoons butter and cook ten minutes. Season with salt and paprika. GLAZED CARROTS. Wash, scrape and cut carrots in one-fourth inch slices, and slice in one-fourth inch strips; there should be one cup. Parboil in boiling salted water fifteen minutes; drain, put in an omelet pan with one-fourth cup white stock, two tablespoons butter, and one-half teaspoon sugar. Place pan on back of range, and cook slowly, shaking pan occasionally until carrots are > tender and slightly browned. 182 What to Have for Dinner. ROASTED WILD DUCKS. Dress, clean and truss wild ducks. Sprinkle with salt and pepper, place on rack in dripping pan, and roast in a very hot oven twenty minutes. Baste every three minutes with one-half cup butter, melted in one-fourth cup boiling water to which are added two tablespoons lemon juice. Serve with Orange Sauce. ORANGE SAUCE. 4 tablespoons butter Juice 2 oranges 4 tablespoons flour Rind 2 oranges 14 cups white stock 4 tablespoon lemon juice 4 teaspoon salt Few grains cayenne Cut rind of oranges in very thin strips, then shred. Parboil, ten minutes, in boiling water to cover and drain. Melt butter, add flour and pour on, gradually, while stirring constantly, stock, and orange juice. Add seasonings, and shredded rind. ROMAINE SALAD. Separate the leaves from one head romaine. Wash and dry on towel, then shred leaves, using shears, Arrange in salad bowl and pour over a French Dressing. FRENCH DRESSING. 4 teaspoon salt 5 tablespoons olive oil 4 teaspoon pepper 2 tablespoons vinegar - Few drops onion juice Mix ingredients and beat thoroughly. MOULDED CHEESE WITH BAR-LE-DUC STRAW- BERRIES. Mash cream cheese and press into a mould. Remove Moulded Cheese with Strawberries. evwu v uvce@ Cc eee @ @wr. &we wee Company and Formal Dinners. 183 from mould, cover with whipped cream sweetened with powdered sugar and pour around strawberries. Serve with butter thins or water thins. | PASTRY NUT STICKS. Roll plain paste as thinly 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 almonds blanched and shredded and powered sugar. Bake in a hot oven until delicately browned. STRAWBERRY ICE CREAM WITH BRANDIED PEARS. 1 box strawberries 1 quart cream 14 cups sugar Few grains salt Juice 1 lemon Red coloring Mash strawberries, add sugar, mix thoroughly and let stand one hour. Add lemon juice and squeeze through _ double thickness of cheese cloth; then add cream, salt and coloring. Freeze, mould in brick form and garnish with BRANDIED PEARS. Remove pears from can and, if whole, cut in halves crosswise and remove stems and seeds. Drain, and fill cavities with brandy, light, and when brandy has stopped burning, repeat. Surround ice cream brick with pears, fill cavities with brandy and send to table with brandy burning. SALTED ALMONDS. (See p. 120, under Christmas Dinners, Menu No. I.) 184 (What to Have for Dinner. COMPANY DINNERS. MENU NO. III. “Inttle dinners make people friends.” Fruit CockrTalL. LOBSTER Bisque Soup, BreaD STIcKs. Hauisut 4 La MEnriee. Dressep CucuMBERS. TouRNEDOs OF BEEF. BROILED CHICKEN, Vienna SAUCE. DucHEss PoTaroEs. BoILeD ASPARAGUS. Paté pE Forr Gras in AsPIc. CoLoRADO SALAD. CARAMEL Nout IcE CREAM. SHREWSBURY BISCUIT. SALTED PECANS. BonBoNs, CRACKERS. CHEESE. Car& Nor. Company and Formal Dinners. 185 FRUIT COCKTAIL.