| Show j I U j I i 1 F r rt rt 1 t t if f A SIX COURSE DINNER I f t I I 3 1 J 1 I 1 II H 1 BY CORNELIA C Co BEDFORD H t I a Here is a dinner good enough for a aIt aj j I dinner party part yet not too Intricate te or It f costly to be served at the tho home table tablet tabler a r t f The The needed materials can be found in Int d t i 1 I i w any section of ot the country I u 8 I 1 1 Cream Croom of ot Pea Soup SOU 1 Fish Timbale Sauce Allemande j t I Potatoes Beef Beet a la Mode lode Brown Gravy GraY 1 Rice Croquettes Spinach I j j 1 t 1 Tomato Jelly Salad Cheese Fingers t 4 1 4 Hamburg Hambur Cream 6 Coffee J f In planning the amount of ot materials needed it will wUl be found easy to add or i take from the quantities here given I ir 4 which are sufficient for six persons persona 1 Open one can of June yeas peas and turn 9 the entire contents into the soup ket kettle ketI kettie I tIe tle Add one bay ref leaf a n blade fit of mace macea macen i a n half halt teaspoonful of or salt a dozen I peppercorns and a pint of ot boiling wa water water water ter Simmer slowly for fifteen min minutes minutes utes working frequently with a wood wooden en beetle or wire potato masher that thai the peas veas may be well broken Press through a sieve working to get all aU the pulp possible then return to the fire in a double boiler prepare a thin sauce sa sauce re with one large teaspoonful of or butter two cant tablespoonfuls of flour and andone andone andone one pint of milk With this gradually blend the pea pulp add more seasoning If necessary and simmer for ten min minutes mInutes minutes utes longer Take one pound v und and a half of cod or any fresh water fish with white flesh fe h hand and large bones Remove the skin and bones cut the raw flesh h in pieces pass through a food chopper and then pound to a paste and press through a sieve From the middle of ot a stale loaf 6 i bread br take one cupful and a half of ofine fine ine crumbs mix them with three quarters of ot a cupful of ot milk and stir sUr over oar the th fire to a smooth paste vaste Mix this with the tile fish pulp a scant tea teaspoonful sp spoonful of salt and a dash of ot cayenne Beat Bat in lightly and gradually gradual the stiff stiffly stiffly ly y beaten whites of five eggs Fill a buttered mold with the th mixture stand n J a pan partly filled with hot hol water and place pIa co in a moderate oven for about thre of oC an hour or until firm n th when with wlm th the the finger Make a cream sauce sauce with a cupful and amI a half of milk ono one heaping teaspoonful each of flour and butter butle ant an salt s and p pepper to taste Just be before before before fore taking ta ing from the fire add one tea teaspoonful teaspoonful teaspoonful spoonful of lemon juice and the yolks of two t vo o eggs e gs mixed with a tablespoon tablespoonful ful tut of ot cream Dice Pice sufficient potatoes to make a 11 pint Boll Boil in salted water vater until barely tender tend r Drain return to the fire add addone addon addone one on tablespoonful of butter salt and pepper to taste and shake often until the butter Is absorbed ab orbed When taken from the fire sprinkle with chopped anle Five Fhe pounds of round of f beef cut ina in ina Ina a solid piece will make a good piece Mix one cupful of vinegar a table tablespoonful tablespoonful tablespoonful spoonful each of pepper mustard cloves and allspice Boil five minutes chill chili pour over ov r the meat and turn tum oft often often en for six hours Make Malte deep dee Incisions in the th meat press into them strips of fat salt pork rolled in a mixture of spices es Tic in compact shape sha je and brown quickly on all sides in a little littlelot Mot lot fat Remove to a covered pan Brown in the fat two large onions and anda a carrot canot cut fine Place these round I the meat m at half cover coer with boiling wa Oa water Oater a ater ter add a tablespoonful of herbs tied in muslin cover and simmer until very tender this takes about four hours Transfer to a hot platter remove the strings and serve Pick over and wash half a peck Deck or more of spinach removing all wilted leaves As this green is apt to be very sandy use five or six waters Drain and drop Into a large kettle of salted boil boiling boiling ing water and bon boll uncovered until the midribs feel tender Drain drop into cold water for ten minutes then drain again pressing until very veo dry do Chop fine fing and reheat In two tablespoonfuls table tablespoonfuls tablespoonful spoonfuls spoonful of butter salt and pepper to taste A recipe rc for rice croquettes was w s given glen a couple couDle of f weeks ago For the tomato Jelly salad put in a saucepan a half can of tomatoes a II bay bayleaf bayleaf leaf leat four cloves eloes a blade of mace a ahl half hl teaspoonful of salt half halt as much mw h I paprika ten t n drops dro s of onion Juice and I simmer gently for ten minutes Add of a package of gelatine i I i which has been soaked in a half cupful of cold water until soft sot stir until dis dissolved dissolved dissolved solved Take from the fire add two tablespoonfuls of tarragon vinegar press through a s sieve iee and turn into lone one large larg or Individual wet In n cold water When firm turn out and arrange on a bed of ot lettuce leaves With it serve sene a good mayonnaise The cheese fingers are quickly made land and very savory Mix one cupful of flour quarter teaspoonful of salt a adash adash adash dash of ot cayenne a half teaspoonful of baking powder rub into this two ta tablespoonfuls tablespoonfuls I of o butter add a n half cup cupful cupful cupful ful of grated crated cheese and mix to a adough adough adough dough with ice water Roll out In a athin athIn athin thin sheet cut In half inch strips with witha a Jagging iron and bake pale brown in ina Ina ina a moderate oven oen Separate the whites whiten and yolks of four eggs Beat the yolks with six ounces of powdered very light and I thick Add the grated rind of two lemons and stir over the fire in a large i i double boiler until thick adding grad gradually gradually j I ua the strained lemon Juice When I thick and smooth add the whites I I whipped to a stiff froth and cut and stir sUr for three minutes longer Take i 1 iI I I from the fire and heap in small glasses Allow one tablespoonful of finely ground coffee and two thirds of ot a cup cupful cupful cupful ful of boiling bolling water for each person Use a drop pot and serve the coffee clear strong and piping hot |
