What to Have for Dinner

8 tablespoons Sherry wine Salt 4 teaspoon beef extract Cayenne Yolks 2 eggs Bread crumbs 248 § What to Have for Dinner. Cook butter with onion three minutes. Add flour mixed with mustard and pour on, gradually, white stock, Sherry wine, and beef extract; then add parsley. Bring to boiling point, and add egg yolks and crab meat. When well mixed, add mushroom caps and season with salt and cayenne. Wash and trim crab shells, fill rounding with mixture, sprinkle with stale bread crumbs, mixed with a small quantity of melted butter. Bake until crumbs are brown. . CHICKEN MOUSSE. 1 cup chicken stock 1 tablespoon cold water Yolks 3 eggs 4 cup cooked chicken 4 teaspoon salt (white meat) 4 teaspoon paprika §$ cup blanched almonds 1 tablespoon granulated 1 cup heavy cream, beaten gelatine stiff Few grains cayenne Beat egg yolks slightly, add salt and paprika, and pour over, gradually, chicken stock which has been heated. Cook over hot water until mixture thickens, add gelatine soaked in cold water and, when dissolved, strain and add to chicken and almonds, finely chopped, pounded, and forced through a ‘sieve. Season highly with salt and cayenne. Put in ice water and stir until mixture thickens, then fold in the cream beaten stiff. Turn into the shell of Sauterne Jelly and chill. This makes a very attractive dish, moulded individually. SAUTERNE JELLY. 2 tablespoons granulated 14 cups Sauterne wine gelatine 3 tablespoons lemon juice $ cup cold water 3 tablespoons sugar 14 cups boiling water Green coloring Company and Formal Dinners. 249 Soak gelatine in cold water, twenty minutes, and dissolve in boiling water. Add Sauterne wine, lemon juice, and sugar. Color with leaf green, and strain. Line a mould with jelly one inch in thickness, and fill the centre with chicken mousse. SADDLE OF MUTTON. Order a saddle of mutton dressed at market. Wipe meat, sprinkle with salt and pepper, place on rack in dripping pan, and dredge meat and bottom of pan with flour. Bake in a hot oven one and one-fourth hours, basting every fifteen minutes with fat in pan. WHITE POTATO CROQUETTES. To two cups hot riced potatoes add two tablespoons butter, one-half teaspoon salt, one-eighth teaspoon pepper, few grains cayenne and yolk one egg. Beat thoroughly, shape as desired, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. CARROTS AND TURNIPS A LA POULETTE. Wash, scrape and cut carrots in fancy shapes; there should be one cup. Wash, pare and cut turnips in fancy shapes; there should be one cup. Cover vegetables with boiling water and let stand five minutes. Drain and cook in boiling salted water, to which is added one-half tablespoon butter, until soft. Drain and add to the following sauce: Melt three tablespoons butter, add three tablespoons flour, and pour on, gradually, one cup white stock. When boiling point is reached, add one-half cup cream, the yolks of two eggs and one-half tablespoon lemon juice. Season with salt and pepper. 250 What to Have for Dinner. CURRANT MINT SORBET. 1 glass currant jelly 24 cups boiling water 14 tablespoons finely Shavings from the rind of chopped mint leaves # orange 1 tablespoon lemon juice Beat jelly, using a silver fork and dissolve in boiling water. Add remaining ingredients and freeze to a mush. Serve in small glasses and garnish each with a sprig of fresh mint. MUSHROOMS EN CASSEROLE. Wash one pound mushrooms, remove caps and break in pieces. Dot over a casserole dish with small’ bits of butter, and add mushroom caps. Season with salt and pepper, and sprinkle with chopped truffles. Add three-fourths cup cream, cover, and cook until mushrooms are tender. Just before serving, add Sherry wine to taste. ROAST GROUSE.