What to Have for Dinner

3 tablespoons butter 4 tablespoons flour 1 slice carrot 14 cups brown stock 1 slice onion 14 teaspoons meat extract Bit of bay leaf 1 tablespoon lemon juice Sprig of thyme 2 tablespoons chopped pars- Sprig of parsley ley 4 teaspoon peppercorns 1 tablespoon butter Salt Cook the first seven ingredients over a slow fire until butter is browned. Add the flour and, when well browned, stock and meat extract. Bring to boiling point and strain. Add lemon juice, parsley, the remaining butter, bit by bit, and season with salt. Company and Formal Dinners. 235 CHATEAU POTATOES. Wash and pare medium-sized potatoes. Cut in threefourths inch slices crosswise. Cut each slice until the shape of a quarter of an apple which has had the core removed. Soak one-half hour in cold water. Drain and cook in boiling salted water five minutes. Drain, put in a shallow pan, sprinkle with salt and dot over sparingly with butter. Bake until soft and well browned. SAUTED TOMATOES. Select medium-sized tomatoes, wipe and cut in quarters crosswise. Sprinkle with salt and pepper, dredge with flour, and sauté in butter. STUFFED ARTICHOKES. Boil artichokes and fill centres with the following mixture, cover with buttered crumbs, and bake in a hot oven, until crumbs are brown. _ Cook one tablespoon finely chopped onion with two tablespoons butter until slightly yellow. Add one cup finely chopped cooked chicken or veal and one-half cup soft bread crumbs. Season with salt and pepper and moisten with Béchamel Sauce. ‘ROAST QUAIL. Dress, clean and truss six quail. Wrap each bird in a thin slice fat salt pork, place in a small dripping pan, add one-fourth cup: boiling water, cover closely, and bake fifteen minutes in a hot oven. Remove cover and pork, and sprinkle birds with salt and’ pepper, brush over with butter, and dredge with flour. Bake fifteen minutes, basting three times during the baking. Serve on toast with a cube of currant jelly. 236 | What to Have for Dinner. SHERRY’S DRESSED LETTUCE. Separate leaves from stalk of one head lettuce, discarding wilted outer leaves. Wash, drain and dry. Arrange in salad bowl, in as near original shape as possible, and pour over the following dressing: Mix one-half cup olive oil, five tablespoons vinegar, one teaspoon salt, one-half small Bermuda onion finely chopped, one tablespoon parsley finely chopped, four Shrewsbury red peppers and eight Shrewsbury green peppers. Cover, let stand one hour in a cool place, and shake vigorously five minutes. FRUIT SOUFFLE&. 8 tablespoons butter Yolks 4 eggs 4 cup flour + cup sugar 1 cup scalded milk Whites 4 eggs Canned peaches Melt the butter, and add flour and pour on gradually, while stirring constantly, scalded milk. Beat yolks of eggs until thick and lemon colored, and add sugar, gradually, continuing the beating. Combine mixtures and cool; then fold in whites of eggs beaten until stiff and dry. Line a slightly buttered pudding dish with peaches cut in quarters (using one-half can) and add three tablespoons peach syrup. Pour over prepared mixture and bake in a slow oven from forty to forty-five minutes. Serve immediately, otherwise it is sure to fall. This may be served without sauce, but is greatly improved by the addition of a Foamy Sauce. Company and Formal Dinners. 237 FOAMY SAUCE. 4 cup butter 1 teaspoon vanilla 1 cup powdered sugar Few grains salt ' Whites 2 eggs $ cup heavy cream Cream the butter and add sugar gradually, beating constantly. Put over hot water, add egg whites beaten until stiff, and beat, using a wire whisk, until well blended. Cool, and add Havoring, salt, and cream beaten until stiff. ALMOND PLOMBIERE. 1 cup almonds 2 teaspoons vanilla 2 cups milk 1 pint heavy cream 1 tablespoon tea $ cup, each, candied pine- Yolks 4 eggs apple and candied apricot, 1 cup sugar cut in small pieces