What to Have for Dinner

Drain one can French beans, put in strainer and pour over one quart cold water. Put in sauce pan, and add three tablespoons butter. When thoroughly heated season with salt. SADDLE OF LAMB OR MUTTON. Order saddle dressed at market. Wipe, roll flaps under and tie in shape. Put on rack in dripping pan, sprinkle with salt and dredge meat and bottom of pan with flour. Bake in a hot oven, and baste every five minutes with one-third cup butter melted in one-half cup boiling water. Serve cooked rare with Currant Jelly Sauce. CURRANT JELLY SAUCE. $ cup sugar 2 teaspoons arrowroot 4 glass currant jelly Cold water 1 cup water 4 cup Sherry wine Mix sugar, jelly and water, bring to boiling point and let boil seven minutes. Dilute arrowroot with cold water until the mixture will pour easily. Add, gradually, to boiling mixture, and let boil five minutes; then add Sherry wine. CURRIED VEGETABLES. Cook one cup each, potato and carrot dice, in boiling salted water, until tender. Drain, add one cup green peas and one cup Curry Sauce. Sprinkle with finely chopped parsley. Company and Formal Dinners. 229 CURRY SAUCE. 2 tablespoons butter 4 teaspoon curry powder $ onion, sliced # teaspoon salt 2 tablespoons flour 4 teaspoon pepper 1 cup milk Cook butter with onion until yellow, add flour mixed with curry powder, salt, and pepper and pour on gradually, while stirring constantly, milk. Strain and reheat vegetables in sauce. BROILED WILD DUCKS. Dress, clean and wipe ducks. Sprinkle with salt and broil fifteen minutes. Remove to hot serving dish, spread with Maitre d’Hétel Butter (see p. 111, under Thanksgiving Dinners, Menu No. II.) and garnish with watercress and slices of lemon. ORANGE SALAD. Remove the pulp from five oranges and chill thor- ‘ oughly. Put in six champagne glasses and pour over the following dressing: Mix two tablespoons powdered sugar, two tablespoons finely chopped mint leaves, one tablespoon lemon juice and two tablespoons Sherry wine. Put a one-inch cube of currant jelly in each glass and garnish with a small sprig of fresh mint. FROZEN NEAPOLITAN CHARLOTTE. To one quart heavy cream, add one and one-half cups sugar, one and one-half tablespoons vanilla and a few grains salt. Beat until stiff and add whites of six eggs, 230 ‘What to Have for Dinner. beaten until stiff, and three-fourths tablespoon granulated gelatine soaked in one tablespoon cold water and dissolved in one tablespoon hot water. Divide mixture into three equal parts, reserving one part. ‘Color second part with leaf green and add one-half teaspoon almond extract; color third part with one square melted chocolate mixed, until a smooth paste is formed, with two tablespoons scalded cream. When mixture is stiff enough to mould, put white part in mould and sprinkle with candied cherries cut in small pieces, cover with second part and sprinkle with chopped pistachio nuts, and then add third part. Pack in salt and ice, and let stand two hours. MARSHMALLOW WAFERS. 1 cup sugar Whites 2 eggs $ cup water 4 teaspoon vanilla 10 marshmallows 1 cup pecan nut meats Saltines Boil sugar and water until syrup will thread when dropped from tip of spoon. Remove to back of range and add marshmallows cut in small pieces. Pour over whites of eggs beaten until stiff, add nut meats broken in small pieces, and vanilla. Spread saltines with mixture, and bake in a slow oven until delicately browned. Company and Formal Dinners. 231 Their vartous cares in one great point combine The business of their lives, that ts—to dine. _— YOounNG. Canapés or FINNAN HADDIE. Consommé Royat. CELERY. BREAD STIOKs. LOBSTER JUANITA, DutcH Savor. MvusHRooM CROQUETTES. CHATEAUBRIAND OF BEEF, Sauce ESPAGNOL. CHATEAU POTATOES. Sauttp ToMATOES. Sturrep ARTICHOKES.