What to Have for Dinner

Remove pulp from grape fruit and mix with shredded pineapple and halves of fresh strawberries, using half as much pineapple as grape fruit pulp, and allowing four strawberries to each serve. Chill thoroughly, and pour over Wine Dressing. Serve in champagne glasses and garnish top of each with a whole strawberry. , WINE DRESSING. Mix one-third cup sherry wine, three tablespoons apricot brandy, and one-half cup sugar. Let stand until © sugar has dissolved. LOBSTER BISQUE. 1 two-lb. lobster 4 cups scalded milk 2 common crackers 2 tablespoons butter 2 cups white stock Lobster coral 1 tablespoon butter 4 teaspoon salt 14 tablespoons flour Few grains pepper Few grains cayenne Remove meat from lobster and finely chop. Pound crackers in a mortar, add lobster meat and stock, gradually, to form a paste; then add remaining stock. Melt butter and flour and pour on lobster mixture. Add seasonings to scalded milk and combine mixtures. Cream two tablespoons butter and add lobster coral, forced through a strainer, until a smooth paste is formed. Add by bits to hot soup, stirring with a wire whisk. HALIBUT A LA MENTERE. Wipe two slices halibut, sprinkle with salt and pepper, brush over with lemon juice and let stand ten minutes. 186 What to Have for Dinner. Dip in cream, then in flour, and sauté in butter. Remove to hot platter, take out the bone, and remove skin. Add to butter remaining in pan two tablespoons flour and pour on one cup white stock, then add one and onehalf teaspoons anchovy essence and a few drops lemon juice. Just before sauce is poured over halibut, add one and one-half tablespoons butter and one-half tablespoon finely chopped parsley. TOURNEDOS OF BEEF. Wipe eight mignon fillets of beef. Shape in circular form, and sauté in butter, four minutes. Put a mushroom cap on each, sautéd in butter, then stuffed. Sprinkle stuffed mushroom caps with buttered crumbs, and bake in a hot oven until crumbs are browned. Remove to hot serving dish, pour around Espagnol Sauce and garnish with strips of red and green peppers, cut in fancy shapes. , Stuffing for Mushroom Caps. Finely chop six mushrooms, add one tablespoon, each, parsley and onion finely chopped and one tablespoon utter. Moisten with Espagnol Sauce. ESPANOL SAUCE. 4 cup butter 14 cups brown stock 1 stalk celery, finely 4 teaspoon salt chopped 4 teaspoon pepper 1 slice, each, onion and $Stems 8 mushrooms, carrot, finely chopped finely chopped 4 cup flour Few grains cayenne Cook vegetables in butter until well browned, add flour and continue the browning, then pour on gradually, B re Company and Formal Dinners. 187 while stirring constantly, brown stock. Add seasonings and strain. BROILED CHICKEN. Singe, wipe, and with a sharp pointed knife, beginning at back of neck, make a cut through the backbone the entire length of the bird. Lay open bird and remove contents. Cut out rib bones, remove breastbone, then cut through tendons at joints. Sprinkle with salt and place in a well-greased wire broiler and broil twenty-five minutes over a clear fire, turning often. Should chicken become dry, brush over with melted butter. Remove to dripping pan, spread with soft butter and bake two minutes. Serve with Vienna Sauce. VIENNA SAUCE. To two-thirds cup Mayonnaise Dressing, add twothirds tablespoon, each, finely chopped capers, and parsley, and one-half tablespoon each, finely chopped pickles and olives; and one can tomatoes, stewed, strained and cooked until reduced to two tablespoons. DUCHESS POTATOES. To one and one-half cups hot riced potatoes, add one and one-half tablespoon butter, one-half teaspoon salt and the yolks of two eggs, slightly beaten. BOILED ASPARAGUS. Boil asparagus, drain, sprinkle with salt and pour over melted butter.