Peel cucumbers and cut in thin slices. Put in sauce pan, cover with one-half the water, bring to boiling point, and cook until soft; then force through a purée strainer. Add to this gelatine dissolved in remaining water and remaining ingredients, color green, and strain through a double thickness of cheese cloth. Turn into a border mould, first dipped in cold water. Chill thoroughly, re- move from mould, and put Cream Mayonnaise (see p. 201, under Company Dinners, Menu No. V.) Dress- ing in centre. FRIED SHAD ROE. Parboil roe in boiling salted water, ten minutes. Drain, cover with cold water, and let stand until cold. Drain again, sprinkle with salt and sauté in butter. Company and Formal Dinners. 217 CHICKEN CROQUETTES. 2 cups cold, chopped, 4 tablespoon finely. chopped cooked chicken parsley 1 teaspoon salt 3 tablespoons butter 4 teaspoon pepper 5 tablespoons flour Few grains cayenne 1 cup milk or stock $ tablespoon lemon juice Salt 4 teaspoon onion juice Pepper Yolk 1 egg✪ Chicken Croquettes Season chicken with salt, pepper, cayenne, lemon juice, onion juice and chopped parsley. Make a sauce by melting butter, adding flour, and pouring on, gradu- ally, milk or stock. Add chicken to sauce and, when thoroughly heated, add seasonings and yolk of egg well beaten. Cook one minute, remove from fire and spread on a plate to cool. When cold, shape, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. Serve around a mound of green peas or with Yellow Béchamel Sauce. YELLOW BECHAMEL SAUCE. 3 tablespoons butter # cup white stock 1 slice carrot # cup milk 2 slices onion } teaspoon salt 3 tablespoons flour 4 teaspoon pepper Yolks 2 eggs Cook butter with carrot and onion until butter is yellow, add flour and pour on, gradually, white stock and milk. Bring to boiling point, strain, and add sea- sonings, and yolks of eggs slightly beaten. 218 What to Have for Dinner. ROAST LEG OF MUTTON, BROWN GRAVY Remove the caul, wipe meat, sprinkle with salt, place on rack in dripping pan, and dredge meat and bottom of pan with flour✪ Roast Leg of Mutton. Bake from one and one-half to two hours. The oven should be very hot during the first part of the cooking. After the meat is well browned, the heat should be reduced. Baste every fifteen minutes during the cooking. Success in roasting meats depends upon frequent basting with fat in pan. BROWN GRAVY. Remove some of the fat from pan, leaving three table- spoons. Add three tablespoons flour and stir until well browned, then pour on, gradually, one and one-half cups boiling water. Season with salt and strain. DUTCH POTATOES. (See p. 205, under Company Dinners, Menu No. VI.) BRUSSELS SPROUTS WITH LENOX SAUCE. Pick over Brussels sprouts, remove wilted leaves, and soak in cold water fifteen minutes. Cook in boiling salted water twenty minutes, or until easily pierced with a skewer. Drain, put in hot serving dish, and pour over LENOX SAUCE. 14 teaspoons mustard 4 cup vinegar 1} teaspoons salt 4 cup olive oil 1 teaspoon powdered 2 tablespoons melted butter sugar 4 tablespoon curry powder + teaspoon paprika 4 tablespoon parsley, finely 2 eggs ' chopped 4 teaspoon onion juice ✪ Brussels Sprouts with Lenox Sauce wee aye Company and Formal Dinners. 219 Mix mustard, salt, powdered sugar and paprika, and add eggs, slightly beaten, vinegar and olive oil. Cook over hot water until mixture thickens, strain, and add remaining ingredients. ' ARTICHOKE SALAD. Cut off stem close to leaves, remove outside bottom leaves, trim artichoke, cut off one inch from top of leaves, and with a sharp knife remove choke; then tie artichoke with a string to keep its shape. Soak one-half hour in cold water, drain and cook in boiling salted water to which has been added two tablespoons vinegar. Remove from water, place upside down to drain, and take off string. Cool and add the following dressing: ✪ Artichoke Salad

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Peel cucumbers and cut in thin slices. Put in sauce pan, cover with one-half the water, bring to boiling point, and cook until soft; then force through a purée strainer. Add to this gelatine dissolved in remaining water and remaining ingredients, color green, and strain through a double thickness of cheese cloth. Turn into a border mould, first dipped in cold water. Chill thoroughly, re- move from mould, and put Cream Mayonnaise (see p. 201, under Company Dinners, Menu No. V.) Dress- ing in centre. FRIED SHAD ROE. Parboil roe in boiling salted water, ten minutes. Drain, cover with cold water, and let stand until cold. Drain again, sprinkle with salt and sauté in butter. Company and Formal Dinners. 217 CHICKEN CROQUETTES. 2 cups cold, chopped, 4 tablespoon finely. chopped cooked chicken parsley 1 teaspoon salt 3 tablespoons butter 4 teaspoon pepper 5 tablespoons flour Few grains cayenne 1 cup milk or stock $ tablespoon lemon juice Salt 4 teaspoon onion juice Pepper Yolk 1 egg Season chicken with salt, pepper, cayenne, lemon juice, onion juice and chopped parsley. Make a sauce by melting butter, adding flour, and pouring on, gradu- ally, milk or stock. Add chicken to sauce and, when thoroughly heated, add seasonings and yolk of egg well beaten. Cook one minute, remove from fire and spread on a plate to cool. When cold, shape, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. Serve around a mound of green peas or with Yellow Béchamel Sauce. YELLOW BECHAMEL SAUCE. 3 tablespoons butter # cup white stock 1 slice carrot # cup milk 2 slices onion } teaspoon salt 3 tablespoons flour 4 teaspoon pepper Yolks 2 eggs Cook butter with carrot and onion until butter is yellow, add flour and pour on, gradually, white stock and milk. Bring to boiling point, strain, and add sea- sonings, and yolks of eggs slightly beaten. 218 What to Have for Dinner. ROAST LEG OF MUTTON, BROWN GRAVY Remove the caul, wipe meat, sprinkle with salt, place on rack in dripping pan, and dredge meat and bottom of pan with flour. Bake from one and one-half to two hours. The oven should be very hot during the first part of the cooking. After the meat is well browned, the heat should be reduced. Baste every fifteen minutes during the cooking. Success in roasting meats depends upon frequent basting with fat in pan. BROWN GRAVY. Remove some of the fat from pan, leaving three table- spoons. Add three tablespoons flour and stir until well browned, then pour on, gradually, one and one-half cups boiling water. Season with salt and strain. DUTCH POTATOES. (See p. 205, under Company Dinners, Menu No. VI.) BRUSSELS SPROUTS WITH LENOX SAUCE. Pick over Brussels sprouts, remove wilted leaves, and soak in cold water fifteen minutes. Cook in boiling salted water twenty minutes, or until easily pierced with a skewer. Drain, put in hot serving dish, and pour over LENOX SAUCE. 14 teaspoons mustard 4 cup vinegar 1} teaspoons salt 4 cup olive oil 1 teaspoon powdered 2 tablespoons melted butter sugar 4 tablespoon curry powder + teaspoon paprika 4 tablespoon parsley, finely 2 eggs ' chopped 4 teaspoon onion juice wee aye Company and Formal Dinners. 219 Mix mustard, salt, powdered sugar and paprika, and add eggs, slightly beaten, vinegar and olive oil. Cook over hot water until mixture thickens, strain, and add remaining ingredients. ' ARTICHOKE SALAD. Cut off stem close to leaves, remove outside bottom leaves, trim artichoke, cut off one inch from top of leaves, and with a sharp knife remove choke; then tie artichoke with a string to keep its shape. Soak one-half hour in cold water, drain and cook in boiling salted water to which has been added two tablespoons vinegar. Remove from water, place upside down to drain, and take off string. Cool and add the following dressing: