What to Have for Dinner

4 cups water 1 cup candied fruit, pine- 2 cups sugar apple and cherries, cut in 2 cups orange juice small pieces + cup lemon juice + cup raisins, seeded and Grated rind 2 oranges cut in pieces | ¢ cup brandy Make a syrup by boiling water and sugar, fifteen minutes. Add fruit juices and grated rind. Cool, strain and freeze. When well frozen, add candied fruits and raisins which have soaked in brandy four hours. Serve in glasses and garnish with candied orange peel. 202 What to Have for Dinner. “With a few friends And a few dishes dine.” Warts Soup with WINE. PULLED BREAD. MUSHROOMS UNDER GLASS. Roast TURKEY, — TRUFFLE GRAVY. DutoH Porarogs. GLAZED Cunsrnurs. CELERY AU BECHAMEL. Frouir Saab. MAYONNAISE DRESSING. CANTON Mousse. Cream Cones. SALTED PECANS. BoNnBONS. Caré& Nor. “SSE[D Jopuy swioozysnyW al * $ « wee Company and Formal Dinners. —_ 203 WHITE SOUP WITH WINE. 4 lbs. knuckle of veal _=_1 tablespoon salt 2 quarts cold water _ Few grains cayenne 3 slices carrot 4 teaspoon peppercorns 1 sliced onion % tablespoons Sauterne 4 stalks celery wine 2 sprigs parsley | 1 teaspoon beef extract Bit of bay leaf 1 cup cream Wipe meat, remove from bone and cut in small pieces. Put meat and bone in soup kettle, cover with water and add carrot, onion, celery, parsley, bay leaf, salt, cayenne, and peppercorns. Bring quickly to boiling point, simmer five hours and strain. Chill, remove fat, reheat, add wine, beef extract and cream. Season with salt and cayenne. PULLED BREAD. Cut crusts from a loaf of bread just from the oven. With a fork pull the bread apart into strips five inehes long and quite thin. Dry in a slow oven until crisp, taking care bread is only a delicate brown when finished. Serve as an accompaniment to soups. MUSHROOMS UNDER GLASS. Cream two tablespoons butter, and add one-half tablespoon lemon juice, one-fourth teaspoon salt, a few grains pepper, and one-half tablespoon finely chopped parsley. Toast a circular piece of bread one-half inch in thickness and five inches in diameter. Spread one-half the mixture on toast, and put buttered side down in baking dish. Pile mushroom caps on toast in conical shape. Dot remaining sauce over mushrooms, and pour over 204. What to Have for Dinner. one-third cup cream. Cover with glass and cook on top of range twenty-five minutes. Just before serving add one teaspoon Sherry or Madeira wine. Baking dishes, with bell-shaped glass covers for cooking mushrooms under glass, may be bought of any firstclass dealer in house furnishing goods. ROAST TURKEY. Dress, clean, stuff, and truss an eight-pound turkey. Spread with thick, sour cream, and let stand in ice box over-night. Put on rack in dripping pan, sprinkle with salt, dredge bird and bottom of pan with flour, and lay thin strips fat bacon over breast. Bake two and onehalf hours, basting every fifteen minutes with one-half cup butter, melted in one-half cup boiling water, and, after this is used, with fat in pan. Turn turkey frequently, that it may brown evenly, removing the bacon after the first hour of the cooking. Finely chop two-thirds pound, each, fat salt pork and lean fresh pork. Shell two pounds French chestnuts, cook in boiling salted water until soft, and force through a purée strainer. Add to pork, and season with salt, pepper, thyme and bay leaf, pounded and sifted. TRUFFLE GRAVY. To four tablespoons fat remaining in pan, add five tablespoons flour and pour on, gradually, while stirring constantly, two cups stock in which giblets, neck and tips of wings have been cooked. Add one-half teaspoon salt, few grains pepper, one tablespoon Madeira wine and two chopped truffles. Company and Formal Dinners. 205 DUTCH POTATOES.