What to Have for Dinner

BRAISED LEG OF MUTTON. Wipe meat, sprinkle with salt, and lard both sides with thin strips of fat bacon. Sauté in bacon fat until the entire surface is browned, turning the meat frequently. Put in deep dish and add one onion and one carrot, sliced, a sprig of parsley, one-half bay leaf, two ‘cloves, ten peppercorns, and four cups boiling water. Cover closely and cook in a slow oven four hours. Remove meat to hot serving dish, strain liquor and remove all fat. Put two tablespoons fat in sauce pan and when well browned, add three tablespoons flour and continue the browning, then pour on gradually, while stirring constantly, the strained stock, of which there should be one and one-half cups. Serve the gravy from a gravy boat. SAUTED POTATO BALLS. Prepare balls same as for Fried Potato Balls (see p. 242, under Formal Dinners, Menu No. II.) and parboil in boiling salted water, ten minutes. Drain, put in an omelet pan with a small piece of butter and sprinkle sparingly with paprika. Cover, set on back of range and cook until delicately browned, shaking pan frequently. MASHED TURNIPS. Wash, pare and cut round white turnips in eighths, Cook in boiling salted water until soft, adding salt during the last half-hour of cooking. Drain very dry, mash, and season with butter and salt. 36 What to Have for Dinner. CAULIFLOWER VOL-AU-VENT. Remove crust from a five-cent baker’s loaf, cut out centre in such a way as to leave a box-shaped case, having walls one-half inch in thickness. Beat three eggs slightly, and add six tablespoons milk; season with salt. Dip bread case in mixture, and turn frequently that all parts may be soaked with the mixture; then drain, and fry in deep fat. Fill with creamed cauliflower to which has been added one-half cup grated cheese. Sprinkle with grated cheese, cover with soft bread. crumbs browned in butter, and put in oven to reheat. STUFFED TOMATO SALAD. Peel medium-sized tomatoes. Remove a thin slice from stem end of each and take out seeds and some of pulp. Sprinkle insides with salt, invert and let stand one-half hour. Fill tomatoes with apple and celery cut in small pieces, using an equal quantity of each, mixed with Boiled Dressing. Arrange on lettuce leaves and garnish top of each with Boiled Dressing. BOILED SALAD DRESSING. 3 egg yolks 1 teaspoon salt 4 tablespoons olive oil 4 teaspoon mustard 4 cup melted butter 3 teaspoon pepper 2 tablespoons vinegar % teaspoon cayenne 1 tablespoon lemon juice Whipped cream Beat yolks of eggs until thick and lemon colored, add oil, very ‘slowly, butter, vinegar and lemon juice, while beating constantly. Cook in double boiler until mixture thickens and a coating is formed on the spoon. Add salt, mustard, pepper and cayenne which have been —-——- — ee. a me a ee a Family Dinners. 37 mixed and sifted. Chill thoroughly, and, wher ready to serve, mix with an equal quantity of whipped cream. COFFEE SPONGE. 2 tablespoons granulated 2 cups strong boiled coffee gelatine 1 cup sugar 3 cup cold water Whites 3 eggs Soak gelatine in cold water and add to hot coffee ; then add sugar. Strain into pan, set in larger pan of ice water, cool slightly, then beat, using a wire whisk until quite stiff. Add whites of eggs, beaten until stiff, and continue the beating until mixture will hold its shape. Turn into a mould, first dipped in cold water. Chill thoroughly, remove from mould and serve with sugar and thin cream. 38 What to Have for Dinner. “If you have dined with contentment, you have dined as well as the Lord Mayor of London.” Hountinaton Sour. CELERY. Breer STeak A LA HENRIETTE. MasHEep Sweet Potatoes. BrEeEtTs, SAUCE PIQUANTE. CHEESE SALAD. Cream JELLY. Caré Norr. Family Dinners. - 39 HUNTINGTON SOUP.