What to Have for Dinner

Dress, clean, lard and truss grouse. Place on trivet in shallow pan; rub with salt, brush over with melted butter, dredge with flour, and surround with trimmings of fat salt pork. Bake twenty-five minutes in a hot oven, basting three times during the cooking. Remove to hot serving dish, take off string, remove skewers, and pour around Bread Sauce. Sprinkle bird and sauce with coarse browned bread crumbs and garnish with parsley. BREAD SAUCE. 2 cups milk 6 peppercorns 1 onion 4 cup bread crumbs 4 cloves 4 teaspoon salt 2 tablespoons butter Company and Formal Dinners. 251 Scald milk with onions, cloves and peppercorns, strain, add bread crumbs and cook in double boiler twenty minutes. Add salt and butter. WATERCRESS SALAD. Wash, remove roots, drain and chill two bunches watercress. Arrange in salad bowl, and pour over two tablespoons vinegar mixed with one-half teaspoon salt and a few grains paprika. WILLARD SOUFFLE. 14 tablespoons butter 3 tablespoons powdered sugar 2 tablespoons flour gar $ cup milk Whites 3 eggs Yolks 2 eggs Fresh strawberries Melt butter, add flour, and when well blended, pour on, gradually, while stirring constantly, milk. Beat yolks of eggs until thick and lemon colored and add, gradually, while beating constantly, powdered sugar. Combine mixtures, cool slightly, and cut and fold in whites of eggs beaten until stiff and dry. Cover bottom of individual cases with strawberries cut in halves and sprinkle with sugar. Put in mixture to fill cases three-fourths full, and bake in a slow oven until firm and delicately browned. Serve with each soufflé a slice of Strawberry Ice Cream. | STRAWBERRY ICE CREAM. (See p. 183, under Company Dinners, Menu No. II.) 252 What to Have for Dinner. “Those palates which must have inventions to delight the taste.” OYSTER Cooxratt. SALTINES. MusHROOMS AND Saco Soop. Dinner Baars. LopsTER CHops. CUCUMBER Boats. Sauce TARTARE. SwEDIsH TIMBALES WITH CALF’s BRAINS. ELarpED FILLET OF BEEF WITH TRUFFLES. Brown MusHroom SAvce. Porato Rines. FLacEotets. Burrerep Carrots. ASPARAGUS WITH MoussELINE SAUCE. DrEssED LETTUCE. CHEESE FINGERS. Apricot aND WINE JELLY WITH PIsTacHIo Bisquz Ioz CREAM. Cream Sponce BALtts. SaLTED AuMonps. BonsBONS. Water THINS. NEUFCHATEL CHEESE. Carf& Nor. Company and Formal Dinners. = 253 OYSTER COCKTAILS. ‘Allow six small oysters to each cocktail and pour over a dressing made of Sherry, salt and cayenne, using two tablespoons Sherry and a few grains each, salt and cayenne to each cocktail. Let oysters stand in sauce in a very cold place for fifteen minutes before serving. MUSHROOM AND SAGO SOUP. 4 lb. mushrooms # teaspoon salt 1 quart chicken stock Few grains pepper 3 tablespoons pearl sago 1 cup cream 1 cup boiling water Yolks 2 eggs Clean and chop mushrooms, add to stock, bring to boiling point ‘and cook twenty minutes; then rub through a sieve. Cook sago in water twenty minutes, add to stock, then add salt, pepper, cream and egg yolks. | DINNER BRAIDS. 1 cup scalded milk Few gratings from the rind 2 tablespoons butter of a lemon 1 tablespoon sugar # yeast cake, dissolved in 4 teaspoon salt 4 cup lukewarm water Flour Add butter, sugar, salt and grated rind to milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour. Beat thoroughly, cover, and let rise until light. Cut down, add enough flour to knead (about one and one-fourth cups will be required), then knead. Let rise again, toss on floured board, shape in small sticks; then shape sticks into braids. Place in buttered pan, some distance apart, cover, let rise until light, and bake in a hot oven. 254 What to Have for Dinner. LOBSTER CHOPS. 2 cups chopped lobster 2 teaspoons lemon juice meat Yolk 1 egg # teaspoon salt 1 teaspoon parsley, chopped Few grains cayenne finely 1 cup Thick White Sauce