What to Have for Dinner

PÂTÉ DE FOIE GRAS IN ASPIC. Cook two tablespoons, each, carrot, onion and celery, two sprigs parsley, two sprigs thyme, one sprig savory, 188 What to Have for Dinner. two cloves, one-half teaspoon peppercorns, and one-half bay leaf in two-thirds cup Sherry wine, eight minutes. Strain and reserve liquor. Add one box gelatine and the juice of one lemon to one quart consommé. Heat to boiling point, add strained liquor and season with salt and cayenne. Cool, add whites of two eggs, beaten slightly, and stir constantly until boiling point is reached. Place on back of range, let stand twenty minutes, and strain through double thickness of cheese cloth. Line individual moulds with the aspic and fill with paté de foie gras moistened with whipped cream. COLORADO SALAD. Remove stones from red and white cherries and cut in halves lengthwise; remove pulp from oranges; remove skins from bananas and cut in one-half inch cubes. Mix equal quantities of each and marinate with French Dressing. Serve in cups made from lettuce leaves. Mix one-fourth teaspoon salt, one-eighth teaspoon paprika, four tablespoons olive oil, and one tablespoon, each, vinegar and lemon juice. Stir until well blended. CARAMEL NUT ICE CREAM. 1 cup sugar 2 cups milk # cup English walnut 1 cup heavy cream meats 14 teaspoons vanilla Yolks 3 eggs Few grains salt Put two-thirds of the sugar in a smooth granite sauce pan, place over hot part of range, and stir constantly until melted, and of the color of maple syrup. Company and Formal Dinners. 189 Add to caramel thus made, chopped nut meats and turn into a slightly buttered pan to cool. When cool, pound in a mortar, then pass through a purée strainer. Make a custard of egg yolks, remaining sugar, milk and salt. Add caramelized sugar, flavoring and cream, beaten until stiff; then freeze. SHREWSBURY BISCUIT. 1 cup butter 2 cups flour 3/4 cup sugar 1 egg Cream the butter, and add sugar, gradually, continuing the beating; then add egg, well beaten, and flour. Toss on a floured board, roll very thin and shape with a round cutter, first dipped in flour. Put on tin sheet and bake in a slow oven. It may be necessary to add more flour. SALTED PECANS. (See p. 128, under Christmas Dinners, Menu No. IT.) 190 What to Have for Dinner. “Without good company all dainties Lose ther true relish, and like painted grapes, Are only seen, not tasted.” Cavianm CanaPfs. ConsoMME witH Kea Batts. | LOBSTER Iv CasEs. SWEETBREADS ALA HUNTINGTON. Roast Dvox. a STuFFED APPLES. Frrep Hominy. CREAMED CAULIFLOWER. Curcory SALAD. . CHEESE CROQUETTES, Macaroon Icz Cream. = Sponae Drops. SaLrEp ALMONDS. BONBONS. Cart Nor. ‘aippey] ueuury jo sedeued ‘sgdeueg areiaed “oo g & & “ & Xu oe . &® &€ee FLL nd © . A 6 & we » © Company and Formal Dinners. 191 CAVIARE CANAPES. Cut stale bread in one-fourth inch slices; then shape into crescents, using a round cutter. Sauté in butter until delicately browned, and, when cold, spread with caviare. Serve each canapé on a fancy plate and garnish with a sprig of watercress. CONSOMM& WITH EGG BALLS. For consommé, (see p. 122, under Christmas Dinners, Menu No. II.) EGG BALLS. 2 “hard boiled” eggs Few grains cayenne 4 teaspoon salt 1 teaspoon butter 4 teaspoon parsley, finely chopped Chop eggs and rub through a sieve, then add remaining ingredients. Moisten with raw egg yolk to make of consistency to handle, shape in small balls, and poach in boiling water or milk. LOBSTER IN CASES. 1 two-lb. lobster Few grains cayenne 3 tablespoons butter § 2 tablespoons butter 3 tablespoons flour 2 tablespoons Sherry wine 1 cup milk 1 tablespoon brandy 1 teaspoon salt Yolks 2 eggs 4 teaspoon pepper 4 cup cream Buttered bread crumbs