What to Have for Dinner

Wash and pare eight small potatoes, and soak in cold water, to cover, one-half hour. Drain, put in sauce pan and cover with one quart boiling water to which has been added two tablespoons butter, and one-half tablespoon salt. Cook until soft, and drain. Return to sauce pan, add three tablespoons butter, one tablespoon lemon juice, one-third teaspoon salt and a few grains cayenne. Cook three minutes, shaking pan frequently. Remove to hot serving dish, and sprinkle with one tablespoon finely chopped parsley. GLAZED CHESTNUTS. Remove shells from one pint French chestnuts. Put in sauce pan, cover with boiling water, and let boil five minutes. Drain, plunge into cold water, and rub off the dark skins. Return to sauce pan, add one-half cup brown stock, and let simmer gently. Shake sauce pan frequently, allowing chestnuts to cook until soft, when stock will be evaporated. CELERY AU BECHAMEL. 3 cups celery 2 tablespoons flour 14 cups white stock 1/4 teaspoon salt 2 tablespoons butter 1/4 teaspoon pepper Wash, scrape and cut celery in one-inch pieces; there should be three cups. Plunge into boiling water and let boil five minutes. Drain, add white stock, and let simmer thirty minutes or until soft. Melt butter, add flour; and pour on, gradually, the cooked celery. Season with salt and pepper. 206 What to Have for Dinner. FRUIT SALAD. Remove skin and seed from Malaga grapes and cut in halves lengthwise. Mix with an equal quantity of shredded fresh pineapple, apples, pared, cored and cut in small pieces, celery, cut in small pieces, and Brazilian nuts (from which skins have been removed) cut in small pieces. Mix thoroughly, sprinkle with lemon juice and moisten with Mayonnaise Dressing. CANTON MOUSSE. 4 teaspoon granulated Few grains salt gelatine 1 tablespoon wine ¢ cup cold water 1 tablespoon brandy 1 cup milk 2 tablespoons ginger syrup Yolks 2 eggs 4 cup Canton ginger, cut ¢ cup sugar in pieces Whip from 2 1/2 cups cream ‘Mix wine, brandy, ginger syrup, and Canton ginger cover, and let stand two hours. Soak gelatine in cold water, and add to custard made of milk, eggs, sugar and salt. Strain, chill in pan of ice water, add ginger mixture, and when mixture begins to thicken, fold in whip from cream. Put in melon mould, pack in salt and ice, and let stand two hours. CREAM CONES. Roll puff paste to one-fourth inch in thickness. Shape over conical forms, which may be bought of any dealer in kitchen furnishings, or heavy brown paper forms of similar shape may be substituted. Chill thoroughly, place on a tin sheet, and bake in a very hot oven. Re- Company and Formal Dinners. 207 move from moulds, cool, and fill with whipped cream sweetened and flavored with vanilla. PUFF PASTE. (See p. 106, under Thanksgiving Dinners, Menu No. 1.) 208 What to Have for Dinner. A well cooked and well served dinner implies on the part of the entertainer a sense of the respect he owes to his guests, whose comfort and happiness he controls while they are under hts roof.—Dipssury. Italian Soup. Imperial Crust. Oysters and Mushroom Patties. Roast Ham with Cider Sauce. Boiled Potatoes. SPINACH. Browned Sweetbreads. Tomato and Cucumber Baskets. Orange Cream Sherbet. Chocolate Petits Fours. Card No. Company and Formal Dinners. 209 ITALIAN SOUP. 1 quart brown soup stock 4} cup butter 2 cups tomatoes 2 tablespoons flour 2 tablespoons chopped Salt green peppers Pepper 1 tablespoon chopped red Cayenne peppers 2 tablespoons grated horse- 2 tablespoons chopped radish root onion 1 teaspoon vinegar 4 cup macaroni rings