What to Have for Dinner

at first, drop by drop, beating constantly, and as mixture thickens thin with vinegar, and after vinegar is used, lemon juice. Chill thoroughly and, just before serving, add remaining ingredients. Sauce Tartare may be piled in lemon shells or cucumber cups or boats, for individual service. FRENCH ROLLS. 1 cap milk 2 tablespoons sugar 1 yeast cake, dissolved in 1 teaspoon salt 4 cup lukewarm water 1 egg Flour Yolk 1 egg 4 tablespoons melted butter Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cups of flour; beat well, cover and let rise until light. Add sugar, salt, eggs well beaten, butter and enough more flour to knead; knead, let rise again, shape in small biscuits, place in rows on a board and cover with a cloth and pan. Let rise until light, then roll on a board (where there is no flour) using the hands until six inches in length. Place rolls one and one-half inches apart on a buttered sheet and bake twelve to fifteen minutes in a hot oven, reducing the heat after the first five minutes. BROILED PORTERHOUSE BEEF STEAK. Wipe a Porterhouse steak with a cloth wrung out of cold water and trim off superfluous fat. Grease a wire broiler and lock meat in broiler, having fat edge next to handle. Broil over a clear fire, turning every fifteen seconds during the first two minutes of the cooking (to prevent the escape of juices) and afterwards occasionally. Family Dinners. 19 sionally. Steaks cut one inch thick will require five minutes, if liked rare; six minutes, if liked well done. Remove to hot serving dish and spread with MAITRE D’HOTEL BUTTER. 4 cup butter 4 teaspoon pepper 4 teaspoon salt 1 tablespoon lemon juice 1 tablespoon finely chopped parsley Put butter in a small bowl, and with a wooden spoon work until creamy. Add salt, pepper, parsley and lemon juice very slowly. POTATO STRIPS. Wash, pare and cut potatoes in one-eighth inch slices. Cut slices in one-eighth inch strips. Soak one hour in cold water. Take from water, drain, dry between towels, and fry in deep fat. Drain on brown | paper and sprinkle with salt. CREAMED TURNIPS. Wash, pare and cut turnips in one-half inch cubes; there should be three cups. Cook in boiling water twenty-five minutes or until soft, adding salt during the last ten minutes of the cooking. Drain and add one cup White Sauce (see p. 14, under Family Dinners, Menu No. III.). STEAMED CHOCOLATE PUDDING. 4 cup of butter 44 teaspoons baking powder 4 cup sugar 4 teaspoon salt legg — 1 cup milk 24 cups flour 2 squares chocolate Cream butter and add sugar, gradually, while beat- 20 What to Have for Dinner. ing constantly; then add egg well beaten. Mix and sift dry ingredients and add to first mixture alternately with milk. Add chocolate melted, beat thoroughly, turn into a buttered mould, cover, and steam two hours. STERLING SAUCE. 4 cup butter 4 teaspoon lemon extract 1 cup powdered sugar # teaspoon vanilla 2 tablespoons cream or milk Cream the butter, add sugar gradually, and milk and flavoring, drop by drop, to prevent a separation. Family Dinners. 21 “The palate ts the janttor: unless he be reconciled, the most nutritious food will find no welcome.” Frrep Soattops, Cote Staw A LA TouRAINE. Pan Brortep Murron Crops, Savoz SousBisE. Parisian Poravors. — CrEamEp Carrots. Prinocrss Puppina. Assortep Nots. RaIsINns. 22 What to Have for Dinner. FRIED SCALLOPS. © Put one quart scallops in strainer, pour over two cups cold water and drain. Parboil in their own liquor, and dry between towels. Sprinkle with salt and pepper and dip in fine bread crumbs, egg slightly beaten, and diluted with ong tablespoon milk, then in crumbs again. Fry two minutes in deep fat, until well browned, and drain on brown paper. COLE SLAW A LA TOURAINE.