What to Have for Dinner

Peel and chill medium-sized tomatoes. Cut in halves crosswise and arrange each half in a small nest of let- 224 (What to Have for Dinner. tuce leaves. Garnish with Mayonnaise Dressing forced through a pastry bag and tube. (For Mayonnaise Dressing, see p. %6, under Family Dinners, Menu No. XVIII.) CREAMED CHEESE BROWN BREAD SANDWICHES. Steam, brown bread in one-pound baking powder tins. Remove bread from tins, cool and cut in thin slices. Spread one-half the slices with creamed cheese and cover with remaining pieces. CHOCOLATE PARFAIT. 2 cups milk 14 squares chocolate 1 cup sugar Few grains salt Yolks 3 eggs 2 cups thin cream 2 teaspoons vanilla Make a custard of milk, sugar and yolks of eggs. Melt chocolate over hot water. Adda small quantity of the hot custard and beat until smooth, then add remaining custard and salt. Strain, cool, add cream and vanilla; then freeze. Line a mould with frozen mixture, fill with Italian Meringue, cover, pack in salt and ice and let stand three hours. ITALIAN MERINGUE. $ cup sugar 1 teaspoon cold water 4 cup water Whites 3 eggs 4 teaspoon granulated 1 cup thin cream gelatine 1 teaspoon vanilla Boil sugar and water together until syrup will form a soft ball when tried in cold water. Turn, on the whites Company and Formal Dinners. 225 of eggs (beaten until stiff), continuing the beating; then add dissolved gelatine. Set in pan of. ice water and continue the beating until mixture is cold. Fold in the whip from cream and flavor. LADY FINGERS. Yolks 3 eggs Whites 3 eggs $ cup powdered sugar 4 cup flour 4 teaspoon vanilla Beat yolks of eggs until thick and lemon colored and add sugar gradually, continuing the heating; then add whites of eggs beaten stiff, and vanilla. Cut and fold in the flour, and shape on unbuttered paper placed on a tin sheet, using a pastry bag and tube. Sprinkle with powdered sugar and bake twelve minutes in a slow oven. 226 What to Have for Dinner. “All history attests That happiness for man, the hungry sinner, Since Eve ate apples, much depends on dinner.” ConsoMME WITH MACARONI. Fish Couriers, DurcH Sauce. CucuMBER RIBBONS. GLAZED SWEETBREADS WITH FRENCH BEANS. SapDLE OF Lams, CURRIED VEGETABLES. CURRANT JELLY SAUCE. Brortep Witp Duck. Oranae Saxap. FRozEN NEAPOLITAN CHARLOTTE. MurseMancow WAFERS. Sattep ALMONDS. BoNnBONS. Cracnms, CHEESE. Caré Norr. Company and Formal Dinners. 227 CONSOMME WITH MACARONI. Serve consommé with rings of macaroni cooked in boiling salted water until soft. FISH CUTLETS. Remove skin and bones from a thick piece of halibut, finely chop fish and force through a sieve; there should be one and one-third cups. Pound in a mortar, adding gradually whites of two eggs. Add one and one-third cups heavy cream and season with salt, pepper and cayenne. Turn into buttered cutlet moulds, set in pan of hot water, cover with buttered paper and bake until fish is firm. Turn on a serving dish and pour around Dutch Sauce. DUTCH SAUCE. Yolks 3 eggs 4 teaspoon salt 8 tablespoons olive oil 1 tablespoon chopped pars- 4 cup vinegar ley Few grains pepper Mix first four ingredients in a small sauce pan, place in a larger sauce pan containing hot water and cook over the fire, stirring constantly, until mixture thickens ; then ‘add parsley. CUCUMBER RIBBONS. (See p. 147, under Easter Dinners, Menu No. IT.) GLAZED SWEETBREADS. Parboil a sweetbread cut in two lengthwise, sprinkle with salt, dredge with flour and sauté in butter until delicately browned. Add one-half cup white stock and cook until reduced to a glaze. Remove sweetbread to 228 What to Have for Dinner. hot serving dish and pour over glaze. Serve with French beans. FRENCH BEANS.