What to Have for Dinner

Mix ingredients in order given and add white sauce. Spread on a plate to cool; then shape in form of chops. Dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. Insert a small claw in small end of each chop and arrange around a mound of parsley or watercress. THICK WHITE SAUCE. Melt three tablespoons butter, add one-third cup flour, and pour on, gradually, while stirring constantly, one cup milk or one-half cup each, milk and white stock. Bring to boiling point, and season with one-fourth teaspoon salt and one-eighth teaspoon pepper. CUCUMBER BOATS, SAUCE TARTARE. Select three long, regular shaped cucumbers, cut a thin slice from both the stem and blossom end of each, and cut in halves crosswise. Remove pulp, and seeds, if possible, in sufficiently large pieces to cut in cubes for another salad. Cut sections so as to make boat shape. Arrange each boat on a single lettuce leaf, and fill with SAUCE TARTARE. (See p. 17, under Family Dinners, Menu No. IV.) Company and Formal Dinners. 255 SWEDISH TIMBALES. 4 cup cornstarch 4 cup beer or 4 cup flour Same quantity liquid, using 4 teaspoon salt equal parts milk and wa-. Yolks 2 eggs ter : 1 tablespoon olive oil Mix dry ingredients, add liquid gradually, and beaten yolks of eggs; then add olive oil. Shape, using a hot timbale iron, fry in deep fat until crisp and brown; © take from iron and drain on brown paper. CREAMED CALF’S BRAINS. Soak calf’s brains in cold salted water one hour. Remove blood vessels and cook in boiling, salted, acidulated water, twenty minutes. Drain and plunge into cold water to harden. When cold, cut in three-fourths inch cubes and add to the following sauce: Melt three tablespoons butter, add one slice onion and cook until yellow; then add three tablespoons flour, and pour on, gradually, one-half cup calf’s head stock and one-half cup milk. Bring to boiling point, remove onion, and add one-fourth cup cream, yolks of two eggs and one tablespoon lemon juice. Season with salt and cayenne. Do not allow sauce to reach the boiling point after the cream and egg yolks have been added. LARDED FILLET OF BEEF WITH TRUFFLES. Wipe, remove fat, veins and any tendinous portions from a fillet of beef. Lard upper side with grain of meat, and between lardoons insert small pieces of truffle, using a sharp pointed knife to make cuts. Use one truffle for the fillet. ‘Place meat on rack in small 256 What to Have for Dinner. dripping pan, sprinkle with salt and dredge with flour, and put four thin slices of fat salt pork in pan. Bake thirty-five minutes in a hot oven, basting three times with fat in pan. Remove to hot serving dish and pour around Brown Mushroom Sauce. Serve with flageolets and buttered carrots. BROWN MUSHROOM SAUCE. } Ib. mushrooms 14 cups brown stock 3 tablespoons butter 1 truffle 3 tablespoons flour Salt Paprika Clean mushrooms, remove caps and finely chop. Break stems in pieces and cook in butter five minutes. Add flour and pour on, gradually, brown stock. Bring to boiling point and cook three minutes. Strain, season with salt and paprika; again bring to boiling point and add chopped raw mushroom caps and one finely chopped truffle. Serve at once. POTATO RINGS. Wash and pare medium-sized potatoes and cut in onefourth inch slices. Cut each slice round and round, having each spiral paring about one-fourth inch in thickness, taking care not to break the parings. Fasten with small wooden skewers in spiral shapes; cover with cold water, and let stand one hour. Dry thoroughly between towels and fry in hot fat until crisp and brown. Drain on brown paper and sprinkle with salt. Serve immediately. If allowed to stand for any length of time, they soften. If many are to be fried, after taking rings from fat, do not sprinkle with salt, but just before —— eae ee eee hn Company and Formal Dinners. 257