What to Have for Dinner

+ teaspoon salt + cup Kirsch Blanch almonds and grind very fine. Put in mortar and add, gradually, one-half the milk and rub to a paste. Put tea in remainder of milk and scald. Beat yolks of eggs slightly, add sugar and pour on, gradually, the scalded milk. Cook over hot water until mixture thickens, strain through cheese cloth and add milk and almonds. Flavor, add cream and freeze. Put a layer in brick mould, cover with candied fruit soaked in Kirsch two hours, and so continue until mould is full. Cover, pack in salt and ice, and let stand two hours. SALTED PISTACHIO NUTS. Blanch one-fourth pound pistachio nuts and dry on a towel. Put in a small omelet pan with one-half tablespoon butter and stir constantly until nuts are delicately browned. Drain on brown paper and sprinkle sparingly with salt. 238 § What to Have for Dinner. There's no want of meat, Sir; Portly and curtous viands are prepared, To please all kinds of appetites. —MAssINGER. Raw Oysters, GRATED HORSERADISH. Brown Breap SANDWICHES. ConsoMME av ParMEsAN. PULLED BreEap. FRIED SARDINES. Hor Tartare SAvoe. GERMAN PATTIES WITH CHIOKEN AND MusHRooMs. Crown or Lams. Friep Potato Batis. GREEN PEAS. RoastED PIGEON, Grapre Frurr Saab. CABINET PuppINe, WHITE WINE Savce. Ioz Ceram CROQUETTES. ORANGE CIRCLES. Sattep Proans. ORYSTALLIZED Mint LEAvVEs. Watrr THINS. CAMEMBERT CHEESE. ‘ Caré Nor. Company and Formal Dinners. 239 RAW OYSTERS. Serve oysters in deep halves of shells on a plate of finely crushed ice, allowing six or seven to each person. Garnish with slices of lemon and parsley, or serve in individual ice cases on a folded napkin. Pass salt, pepper, grated horseradish root and brown bread sandwiches with this course. INDIVIDUAL ICE CASES. Take three and one-half inch cubes clear ice and, with a hot timbale iron, melt cavities large enough to hold six or seven oysters. BROWN BREAD SANDWICHES. Steam brown bread in one-pound baking powder tins. Remove from moulds, cool and cut in thin slices. Butter one-half the slices sparingly, cover with remaining slices, and cut in halves. Pile on plate covered with a doiley. . CONSOMME. 2 Ibs. beef, poorer part of 1 quart chicken stock round 2 tablespoons butter 2 lbs. knuckle of veal 1 tablespoon salt 1 lb. marrow bone 12 peppercorns 2 quarts cold water 3 cloves 4 cup, each, carrot, onion? sprigs parsley and celery, cut in small 1 sprig marjoram pieces 4 bay leaf Wipe meat, cut in one-half inch cubes and brown onehalf in marrow from marrow bone; put remainder in soup kettle with cold water, add browned meat, veal cut in pieces and bones. Let stand one-half hour, heat 240 \What to Have for Dinner. slowly to boiling point, and let simmer four hours. Add chicken stock and simmer one hour. Cook vegetables in butter five minutes. Add to soup with seasonings and simmer one and one-half hours. Strain, cool quickly, remove fat, and clear. CONSOMME AU PARMESAN. Put grated Parmesan cheese in a small glass serving dish, and pass with consommé. PULLED BREAD. (See p. 203, under Company Dinners, Menu No. VI.) FRIED SARDINES. Remove sardines from box and pour over boiling water to free from oil. Take off skin, using a knife and fork, care being taken not to break fish, Dip in batter, fry in deep fat, and drain on brown paper. Arrange on hot serving dish, garnish with fried parsley and serve with Hot Tartare Sauce. (See p. 87, under Family Dinners, Menu No. XXI.) Batter. Mix and sift one and one-fourth cups flour, two teaspoons baking powder and one-fourth teaspoon salt. Add gradually two-thirds cup milk, mixed with one egg, well beaten. GERMAN PATTIES WITH CHICKEN AND MUSHROOMS. Cut stale ‘bread in two-inch slices and cut slices in two-inch squares; with a sharp pointed knife remove “souIpseg po Company and Formal Dinners. 241