What to Have for Dinner

Cream three tablespoons butter, add four tablespoons sugar, the yolks of two eggs well beaten, grated rind one-half lemon, and one tablespoon lemon juice. Re-. move the crust from one-half a five-cent loaf and crumb. Add three-fourths cup milk, one-third cup citron, finely cut, and whites two eggs, beaten stiff. Combine mixtures. Soak macaroons in Sherry wine to cover. Line a melon mould with bread mixture, cover with soaked macaroons and so continue until all is used, having 244 What to Have for Dinner. last layer of bread mixture. Cover closely, and steam two and one-half hours. Remove from mould and serve with WHITE WINE SAUCE. Mix one-half cup sugar, one-half tablespoon cornstarch, grated rind and juice of one-half lemon, yolks of two eggs, slightly beaten, and one cup white wine. Place sauce pan containing mixture, over range, and stir constantly until boiling point is reached; then add whites of eggs, beaten until stiff. COFFEE ICE CREAM. 4 cup ground coffee 1} cups sugar 1 cup milk 1 quart cream Yolks 4 eggs English walnut meats, 4 teaspoon salt finely chopped 3 tablespoons brandy Scald milk with coffee and add gradually to egg yolks slightly beaten and mixed with sugar and salt. Cook over hot water until mixture thickens, then add one cup cream and let stand on back of range twenty minutes. Cool, add remaining cream and brandy. Strain through double thickness of cheese cloth and freeze very stiff. Shape with a scoop, made for the purpose in individual pyramid forms, and roll in nut meats. The brandy may be omitted. ORANGE CIRCLES. 3 tablespoons butter Grated rind 1 orange # cup sugar Few grains salt Juice 1 orange 1½ cups flour Put butter and grated rind in a bowl and work until Company and Formal Dinners. 245 creamy, using a wooden spoon. Add sugar, gradually, continuing the beating; then add salt and orange juice and flour, a little at a time. Toss on a floured board, pat and roll to one-eighth inch in thickness. Shape with a circular cutter, first dipped in flour, put on a sheet covered with a buttered paper, and bake in a moderate oven. 246 (What to Have for Dinner. “"Though my stomach was sharp I could scarce help regretting, To spoil such a delicate picture by eating." Grape Fruit. Chicken Consommé with Oysters. Bread Sticks. DEVILLED CRABS. Chicken Mousse with Sauterne Jelly. Saddle of Mutton. White Potato Croquettes. Carrots and Turnips à la Poulette. Currant Mint Sorbet. Mushrooms en Casserole. Roast Grouse, Bread Sauce. Watercress Salad. Willard Soufflé. Strawberry Ice Cream. Salted Almonds. Bonbons. Caré Norr. Company and Formal Dinners. 247 GRAPE FRUIT. Wipe grape fruit and cut in halves crosswise. With a small sharp pointed knife make a cut separating pulp from skin around entire circumference; then make cuts separating pulp from tough portion which divides fruit into sections. Remove tough portion in one piece, which may be accomplished by one cut with the scissors at stem, or blossom end, close to skin. Sprinkle fruit pulp left in skin generously with sugar and pour over each half one teaspoon, each, gin and Cherry Cordial. Let stand five minutes in a cold place. Place on fruit plates, allowing one-half grape fruit to each person. CHICKEN CONSOMME WITH OYSTERS. Wash one pint small oysters and parboil in their own liquor. Remove oysters and add oyster liquor to five cups highly seasoned chicken stock. Clear stock, using the whites of two eggs and two egg shells. Reheat and add parboiled oysters. ‘(See p. 141, under Easter Dinners, Menu No. I.) DEVILLED CRABS. 2 tablespoons butter 1 teaspoon finely chopped 1 alice onion parsley 2 tablespoons flour 1 cup chopped crab meat 4 teaspoon mustard ‘6 mushroom caps, finely # cup white stock chopped