Show L A Dinner BY C C BEDFORD In planning a dinner for men the mental note Is made that the tho different course dishes should be fewer In num number number number ber and more hearty than when served for both men and women Many Man men are addicted to very spicy condiments for side dishes though the main maln ar articles articles articles are more often prepared In plain plainer er fashion One of the advantages ac accorded accorded accorded corded the hostess is that she Is not required to appear until the gentlemen return to the drawing room at the close of the meal in many cases she is entirely Invisible This gives g ves her the opportunity In ease case she has fears for forthe forthe forthe the competence of ot cook and maid to oversee both cooking and serving ervIng The menu here given In quantities to serve six people Is entirely within the com compass compass compass pass of the clever housewife Oysters in the Shell Turkish Soup Lobster Sauce Fillets of Flounder r Horseradish Sauce Potato Balls Braised Celery Squabs Cucumber Salad Orange Camembert Wafers Coffee Oysters on the shell are ordered di direct direct direct from the market and as usually delivered are laid on cracked ice Transfer them to flat pans and keep on Ice until serving time then having placed a portion of finely pounded ice fee In each plate lay on it five oysters A good finish is had by placing in the center a lemon cup filled with grated horseradish or other condiment A novelty for the hostess who has the time to spare would be to halve large lemons carefully remove the pulp without breaking the skin surrounding each lobe fill each tiny division with a coffee spoonful of some condiment selecting such an assort assortment assortment ment as horseradish Worcestershire made vinegar etc The soup roup needs a half halt cupful of pearl barley cooked slowly In a pint of wa water Water ter until soft enough to rub through a sieve Add the pulp to five cup cupfuls cupfuls cupfuls fuls of strong veal stock season to i taste and boll boil slowly for five minutes Have ready the yolks of eggs beat beaten en until light and mixed with of a cupful of rich cream Five Fhe min minutes minutes minutes utes before serving draw the soup to toone toone toone one side where it will not boll boil At the thelast thelast thelast last moment add dd the egg mixture arid stir sUr for a moment then take takeoff off and serve at once with long saltines or plain wafers which have been lightly brown browned ed in the oven ovenA ovenA ovenA A flounder Is best filleted at the mar market market market ket the backbone and skin are re removed removed removed moved and the flesh divided into four strips varying In size according to the weight of the fish For this dinner se select select select lect two large fish the two extra fil tIl fillets fillets lets being reserved for household use Wash the fillets in salted salt d water drain them dry on a cloth Dip each piece first in slightly beaten egg then In fine dry bread crumbs Fry golden brown brownIn In deep smoking hot fat this will not take more than five minutes When done lift out and drain on unglazed paper Serve garnished with lobster l coral corol and claws cla s and tufts of cress For the sauce cut fine sufficient lobster to measure one scant cupful Cook together one tablespoonful and a half each of butter and flour when frothy slowly add one cupful and a half of hot cream and stir until smoothly thickened Stir SUr in a heaping teaspoonful of beef extract then sea season season season son with salt and cayenne and simmer for three minutes Lastly add the lobster meat a spoonful or more of sifted lobster coral and a teaspoonful of lemon juice When Then the coral Is not notto notto notto to be had paprika may ma be substituted for cayenne The steak for a mans dinner should be porterhouse cut almost two Inches thick Trim off oft superfluous fat and the long tough end and nick the out outside outside outside side fat edge Broil for f r from ten to twelve minutes turning every ten sec seconds seconds seconds and seasoning with salt and pep pepper pepper pepper per when half done For the sauce wash three tablespoonfuls of butter un until until til Ul waxy then divide In three pieces Cook a half teaspoonful of chopped on onion onIon onion ion In one tablespoonful of tarragon vinegar for four minutes add one tea teaspoonful teaspoonful teaspoonful spoonful of beef extract of the butter one teaspoonful of lemon emon juice two beaten egg yolks and a scant sc nt I tablespoonful of freshly grated horse horseradish horseradish horseradish radish Cook over hot water stirring constantly as the butter melts add the second and third pieces When all are in and the mixture thickened take off at once This takes about eight min minutes minutes minutes utes to cook Cut raw potatoes into balls and boil boll bollIn in sailed s Ue water until tender but unbroken unbroken unbroken ken Drain return to the fire and pour over a few of melted butter Shake the saucepan occasion occasionally occasionally occasionally ally that it may be absorbed From large bunches of blanched celery cel celery celery ery select tiny roots with closely fold folded folded folded ed stalks allowing two for each per person person person son Cut off ort the leafy tops topsy leaving the stalks staUtS about six Inch ll g Soak In Ice water until crisp then drop in into into into to slightly salted boiling water and bon boll until nearly tender Drain and ar arrange arrange arrange range In a buttered flat pan Pour over them th m sufficient good brown sauce to cover spread thin slices of larding pork over the top and bake thirty minutes in a moderate oven Pour off the ex extra extra extra tra fat before serving nerving Split the squabs down the back and clean then press flat Line Linea a dripping pan an with thin slices of pf larding pork on them arrange the birds with a very thin slice of the pork on top of each Roast in a hot oven for twenty min minutes minutes minutes utes basting every five minutes Serve on squares of toast or fried hominy garnishing with cubes of currant jelly and watercress One pint of aspic will be needed for forthe forthe forthe the salad For Far this take a rich con consomme consomme conSomme somme and darken with caramel Soak one tablespoonful of granulated gela gelatine gelatine gelatine tine In one quarter of a cupful of cold coldwater coldwater water ater dissolve over hot water and mix with the consomme adding a high seasoning and just enough sherry to give a flavor Pour in a fancy pyra pyramidal pyramidal pyramidal mold and set aside until firm Turn Turnout out on ona a platter lined with blanched leaves and round it arrange sliced cucumbers dipped in mayonnaise This salad is served with the squabs The dessert IB is quite new rew and as Its name implies s delicious Boll Boil together tog ther without stirring one cupful of sugar and a half cupful of water Test fre frequently frequently frequently and when the syrup will spin a thread take off at once and cool Scald a half halt cupful of rich cream add to it the beaten yolks of two eggs stirring until slightly thickened then Stand In a pan van of cold water until chilled Whip one half of a cupful of o overy very heavy cream to a stiff froth Stir ti together the two cooked mixtures ad adl adla i ia a half balf teaspoonful of vanilla a half cupful of strained orange juice and that thel tJ whipped cream and freeze at onre When almost frozen stir in two table tablespoonfuls tablEspoonfuls tablespoonfuls spoonfuls of chopped candled candied orange peal finish freezing and pack for about half an hour before serving It shO l not be too hard and is tv served in punch glasses topping eay ea l li with a spoonful of whipped cream When this course is finished pass camembert or other after dinner chefs chees e and serve sere the coffee black clear and very hot |