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Show hv m$bMm A'f CliKEliKUl, temper joined -ItA. wilh innocence will mako beu.j .ulracUve, linowlcdao deiituful and wit good natured. What to Have for Dinner. In serving a dinner menu, care must be used to have the meal as well balanced bal-anced as possible. Huntington Soup. To a cup or corn add two cups of chicken broth and two cups of tomatoes, a sliced onion. Bring slowly to the boiling point and simmer 20 minutes; rub through a sieve. Melt one and a half tablespoon-fuls tablespoon-fuls of butter and add the same quantity quan-tity of flour and a teaspoonful of salt; stir and mix well, then add the hot mixture. Season with cayenne and salt, if needed, and serve. Beef Steak a la Henriette. Wipe a porter house steak, cut one and a half inches thick, broil over a clear fire eight minutes. Pour one-half o the sauce on a hot platter, lay the steak on the sauce, cover with the remaining re-maining sauce and garnish with grated grat-ed or shaved horseradish and parsley. pars-ley. Sauce Henriette. Mash half a cup of butter and divide in three parts. Put one piece in a sauce pan with the yolks of three eggs slightly beaten and mixed with one tablespoon of water and half a teaspoon of lemon juice. Cook over hot water, stirring constantly until the butter is melted. Add the second piece of butter and when melted, the third piece, then add two tablespoonfuls of tomato puree, a tablespoonful of Worcestershire sauce, one-half tablespoon of chopped parsley, half a teaspoonful of salt and a few dashes of cayenne pepper. This sauce should be perfectly smooth and of the consistency of a rich boiled custard. cus-tard. To prepare the tomato puree, cook a cup of tomato until reduced to three tablespoonfuls, using care not to scorch it. Strain through a fine sieve. Sauted Potato Balls. Cut the balls from potatoes w:ith a French cutter. Cook ten minutes in boiling water, well salted. Drain, put into an omelet pan with a piece of butter and a sprinkling of paprika. Cover, set on the tack part of the range and cook until delicately browned, shaking the pan occasionally to insure having an even color. The pieces of potato left after making ma-king the balls may be cooked lor mashed potato, so that nothing is wasted. t i ili chief pleasure in eating does JLA. not consist in costly seasoning or ex.jii.site flavor, but In yourself. Do you seek sauce by sweating? Horace. New Ways of Serving Common Foods. As there are over two hundred ways of serving the common potato, and most housekeepers' knowledge consists of about five methods of cooking them, we need to add a few new recipes to our repertoire. Parisian Potatoes. Wash, pare and soak in cold water eight small potatoes, pota-toes, remove in half an hour and put on to boil for 15 minutes in boiling salted water. Drain and put into a baking dish, basting three times while baking with a third of a cup of butter. Celery and Cream Cheese Salad. Mix one-half cup of finely-chopped celery with one cream cheese. Make the mixture into small balls, arrange on lettuce leaves and pour over a French dressing. Sprinkle with paprika pap-rika and garnish with radishes cut in fancy shapes. Spiced Apple. Wipe, core and pare Eix large apples and arrange in a baking ba-king dish. Mix sugar, cinnamon and a dash of salt, and fill the cavities. Add water and bake until the apples are soft, basting often with the hot sirup in the pan. Remove from the oven, cool slightly and pile a meringue on the top of each apple. Return to the oven and bake eight minutes. Chill and serve with sugar and cream. To make the meringue: Beat tha whites of two eggs until stiff, add four tablespoonfuls of sugar gradually, beating, then flavor with half a tea-spoonful tea-spoonful of vanilla. Apple Charlotte. Put a cup and a half of apple sauce in a buttered baking ba-king pan. Remove the crusts from four slices of stale bread, butter generously, gen-erously, cut in triangles and arrange as closely as possible on top of the sauce. Sprinkle with a third of a cup of sugar and bake in a moderate oven. Serve with thin cream. Dressed Cucumbers. Peel the cucumbers cu-cumbers and draw a three-tined fork the entire length all around, then cut In slices and serve with French dressing. |
