The newspaper., 1908-03-20
GOOD DINNER MENU
EASILY PREPARED BY THE AVER.
AGE COOK.
Everything, from the caviare canapes
to the Delicious Dessert, Well
Within the Range of
Modest Kitchen.

A delightful dinner for II persons,
which was largely prepared by the
practical hands of the hostess, may
interest our readers. The center
piece was a very large epergne of cut
glass heaped with fruits, and the
menu was as follows:
Canapes of Caviare.
Oyster Cocktail
Clear Soup.
Roast Turkey with Chestnut stuffing;
Giblet Gravy. Mashed and Stewed Po-
tatoes. Celery.
Cranberry Sauce.
Brussels Sprouts. Caulifiower.
Waldorf Salad on Lettuce. Mayonnaise-
Old-fashioned Suet Plum Pudding,
Brandy Sauce.
Neopolitan Ice Cream. Orange Sponge
Cake. Coffee.
The caviare canapes were made
from half slices of rye bread. These
were buttered and spread in three
strips with caviare, minced white
onion and chopped hard-boiled egg
yolks. The caviare was in the center
and the onion one side, and the eggs
on the other, with a little chopped
parsley over all.
The cocktails were made as usual.
win Os "ANAA NOA-oNC
catsup and lemon, and served in tall
glasses. The homemade sponge cake
was a great success and can be dupli-
Gated by following this rule:
Orange Cream Layer Cake.
One and one-half cupfuls OF sugar.
which must be pulverized Three eggs
beaten entire with the sugar. 1t is
wise to sift the sugar if at all lumpy.
Sift 1iA cups of -four into the
mixing bowl with three teaspoonfuls
of baking powder. Mix the beaten
eggs and sugar into the -four. Beat
all together until light, adding half a
cup of hot water and the juice and
rind OF half an orange.
Have the water on to boil and the
orange prepared before the cake is
begun. The other half of the orange
will be needed for the filling. There
fore, CRATE the rind entirely and
squeeze out all the juice. then meas
ure half the rind thus grated for the
cake and half the juice. While the
cake is baking in layer tins or a shall
low pan. which will allow it to cut
In squares larger. the filling must be
made.
Orange Cream Filling.
One large cupful of milk put on the
fire TO scald. Take two tablespoonfuls
OF sugar. two teaspoonfuls OF corn
starch and a half teaspoonful OF -four.
Mix these dry and shake gradually
into the hot milk. After it thickens
meanwhile it must be well stirred
add a beaten egg. Beat this in thor
hnr al hn al ind
Juice OF the half orange. Cool and
fill the cake when it. too. is cool.
old-Fashioned Suet Pudding.
One cupful OF molasses. one cup
full Of sugar. either white or brown;
one cupful OF chopped beef suet. one
cupful OF sour cream. one teaspoonful
of soda dissolved in the cream, a
pinch of salt. -four and spices. Ii
must be made quite stiff with -four.
noticeably so when dropped from the
spoon. For spices use cloves. CHINA
mon and allspiee, a teaspoonful each.
For the fruit have ready a cupful OF
chopped raisins. of the seedless kind.
a eupful Of currants. half cupful of
sliced citron. a cupful of chopped figs.
Grease two lard pals Of small size.
aAloN ApNLh AtI SNSlAAAS- cNSali Aoi
an hour and half Weight the pals
down with iron. Keep one pudding
and reheat il another day.
For the sauce take one tablespoon
full Of butter. one tablespoonful OF
-four, stirred together while melting
Add half a cupful Of white sugar and
two cupfuls of boiling water. Stir
until this has thickened. Then add
the beaten yolks Of two eggs aftes-
the sauce has been removed from the
FIRE Flavor with brandy or wine.