What to Have for Dinner

Scald milk with onion and remove onion. Melt butter, add flour, and pour on, gradually, the milk. Add cheese, season with salt and cayenne, and spread on a plate to cool. Shape, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. MACAROON ICE CREAM. 1 pint heavy cream 1/4 lb. dried macaroons 1 pint milk 1/4 cup Sherry wine 1/2 cup sugar Few grains salt Roll macaroons and soak in Sherry several hours. ‘Beat cream until stiff, and add sugar which has been Company and Formal Dinners. ‘195 dissolved in milk. Combine mixtures and add a few grains of salt. Freeze, mould, pack in salt and ice and let stand one hour. SPONGE DROPS. Whites 3 eggs 4 cup flour 4 cup powdered sugar 4 teaspoon salt Yolks 2 eggs 4 teaspoon vanilla Beat whites of eggs until stiff and dry, and add sugar, gradually, continuing the beating. Add yolks of eggs beaten until thick and lemon colored, then cut and fold in flour mixed and sifted with salt. Shape in circles, three inches in diameter, on a tin sheet covered with unbuttered paper. Sprinkle with powdered sugar and bake eight minutes in moderate oven. 196 | What to Have for Dinner. “A good digestion to you all; and once more I shower a welcome on you; welcome all.” Mock Turtie Sovp, RoyaL CustTarp. ' FrRrep OYSTERS, SourHERN CoLE SLaw. — MovuLpEp SwEETBREADS, TRUFFLE SAUCE. FILLETS OF BEEF, RAISIN SAUCE. PaRIsIan POTATOES. Peas A LA FRANCAISE. BROILED QUAIL. Fruit anp Nut SAbap. CustarD SourrLtlk. Foamy Savce. Torti Froirt1 Ick. BoNBONns. Cark Norr. Company and. Formal Dinners. (197 MOCK TURTLE SOUP. 1 calf’s head 1 cup calf’s head meat 4 cloves 2 cups brown stock 10 peppercorns 4 cup butter 6 allspice berries 2 cup flour 2 sprigs thyme 1 cup stewed and strained 2 sprigs parsley tomatoes 4 onion sliced Juice 4 lemon 6 slices carrot + cup Madeira wine 2 stalks celery Salt 3 quarts boiling water Pepper Clean and wash calf’s head and soak one hour in cold water to cover. Cook until tender in three quarts boiling salted water, to which seasonings and vegetables have been added. Remove head and boil stock until reduced to one quart. Strain and cool. Melt and brown butter slightly, add flour and stir until well browned, then pour on gradually the brown stock. Add _ calf’s head stock, tomatoes, one cup face meat, cut in dice, and lemon juice. Simmer eight minutes, add Royal Custard cut in dice, and wine. Season with salt and pepper. ROYAL CUSTARD. Yolks 3 eggs 4 cup calf’s head stock 1 egg % teaspoon salt Few grains cayenne Beat eggs slightly, and add head stock and seasonings. Pour into small buttered tin mould to the depth of one-third inch. Place mould in pan of hot water and bake until firm. Cool, remove from mould and cut in one-third inch cubes. 198 What to Have for Dinner. FRIED OYSTERS. Wash oysters, parboil in their own liquor; and dry between towels. Dip in fine bread crumbs, seasoned with salt and pepper, egg slightly beaten and diluted with one tablespoon milk, then in crumbs again. Fry in deep fat until well browned, and drain on brown paper. Serve with Southern Cole Slaw. SOUTHERN COLE SLAW. 1 cup cabbage, finely 1 green pepper, finely shredded | chopped _1 cup celery, finely cut 1 teaspoon celery seed 1 red pepper, finely. 4 teaspoon salt chopped. 2 teaspoons sugar 4 cup vinegar Mix ingredients in the order given, and serve without cooking. MOULDED SWEETBREADS. Parboil a pair of sweetbreads and cut in small cubes. Fold into a chicken forcemeat and turn into a border mould, first decorated with truffles. Set in pan of hot water, cover with buttered paper, and bake until firm. Remove from mould and pour around Truffle Sauce. Chicken Forcemeat.