What to Have for Dinner

Cook in boiling salted water until soft. Drain and return to hot sauce pan in which they were cooked. Pour over one-third cup melted butter, and one tablespoon Family Dinners. 27 finely chopped parsley. Let stand on back of range until serving time. FRIED PARSNIPS. Wash parsnips, using a small brush to remove all particles of dirt. Cook in boiling salted water, one hour or until soft; drain, cover with cold water, again drain, and rub off skins. Cut lengthwise in slices one-fourth inch thick. Sprinkle with salt, dredge with flour, and sauté in butter until brown. ONION SOUFFLE. Cook onions in boiling salted water until soft, drain, and force through a sieve; there should be one and onefourth cups onion pulp. Melt four tablespoons butter, add four tablespoons flour, and pour on gradually onethird cup water in which onions have been cooked, and one-third cup cream; then add onion pulp. Season with salt and pepper. Beat yolks of three eggs until thick and lemon colored, and add to first mixture. Cut and fold in whites of egg beaten until stiff and dry. Turn into a buttered baking dish, and bake twenty-five minutes in a moderate oven. Serve at once. SPICED APPLE A LA LYMAN. 6 large apples 1 teaspoon cinnamon 2 cup sugar 4 teaspoon salt 4 cup water Wipe, core and pare apples and arrange in baking dish. Mix sugar, cinnamon and salt, and fill cavities. Add water and bake until apples are soft, basting often with syrup in dish. Remove from oven, cool slightly and 28 What to Have for Dinner. pile meringue on top of each apple. Return to oven and bake eight minutes. Chill and serve with sugar and cream. Whites 2 eggs 4 tablespoons powdered sugar $ teaspoon vanilla Beat whites of eggs until stiff, and add sugar, gradually, continuing the beating; then add vanilla. CAFE NOIR (FILTERED). Scald coffee pot with freshly boiled water. Put onehalf cup finely ground coffee into the filter and pour through three cups freshly boiled water, adding one cup at atime. If preferred stronger, refilter. By some people a few grains of salt are considered an improvement. Serve in after-dinner coffee cups with cut sugar. Family Dinners. 29 “We grow like what we eat. Bad food depresses; good food exalis us like an inspiration.” BorLep Fow1, CELERY Sauoxz. RrioeD Porators A La CoLBuRa. SprnacH, SwepisH StyLe. Tomato JELLY Saab. Herattu Foop Breap SANDWICHES. CHocotaTe Ice Cream witH ZWIEBAOK. 30 What to Have for Dinner. 14 quarts brown soup stock 3} cup string beans 4 cup, each, carrot and tur-2 tablespoons canned green nip peas Cut carrot, turnip and string beans into very thin strips, one inch long, and cook in boiling salted water until soft. Add to brown stock with peas. BROWN SOUP STOCK. 5 lbs. shin of beef 4 cloves 24 quarts cold water + bay leaf 4 cup, each, carrot, turnip, 1 sprig thyme celery and onion, cut in 1 sprig marjoram small pieces 2 sprigs parsley 10 peppercorns 1 tablespoon salt Wipe beef and cut in one-half inch cubes. Brown onefourth of meat in a hot frying pan in marrow from marrow bone. Add cold water to remaining meat and bone and let stand one-half hour, then add browned meat. Bring slowly to boiling point, cover, and let simmer seven hours. Add vegetables and seasonings, and let simmer one hour. Strain and cool. Remove fat and clear before serving. BOILED FOWL. Dress, clean and truss a four-pound fowl. Place on a _ trivet in kettle, half surround with boiling water and add one sliced onion, three slices carrot, two stalks celery, one sprig parsley, and one-half teaspoon peppercorns. Bring quickly to boiling point, then let simmer until Family Dinners. 31