Corn Souffle

See page 27, using 1 1/2 c fresh grated corn instead of canned.

Currant Ice

Make a syrup of 4 c water and 2 c sugar, add 1 c raisins, boil 10 m, strain, cool and add 2 c currant juice and 1/2 c orange juice and freeze.

Tomato Cup Salad

Select medium sized firm tomatoes, wash well, and cut a slice from the stem end of each. Scoop out the seeds and soft pulp, saving it for future use, sprinkle the inside of the tomatoes with salt, and invert for several minutes. Cut equal portions of cucumber and radish into 1/2 in. cubes, add the most solid portions of the tomato pulp, mix with salad dressing, and refill the tomato cups. Set in a cold place until ready to serve.

Salted Triangles

Beat 1 egg slightly, add 1/2 t salt, then enough flour to make a very stiff dough. Knead until elastic, then roll into a very thin sheet and dry. Cut in triangles about 2 1/2 inches on the sides and fry in deep hot fat to a delicate brown. Dust with salt and serve with salad. The dough can be made and rolied out a day or so before using if convenient.

Frozen Pudding

Soak 1 T granulated gelatine in 2 T cold water. Scald 1 pt. milk. Beat 2 eggs lightly, add 1 c sugar, 1/4 t salt, and add the hot milk slowly, stirring all the time. Return to the double boiler, and cook until the mixture coats the spoon. Add the soaked gelatine. Remove from the fire and add 1/4 pound figs, chopped fine, and 1 qt. thin cream; cool and add 2 T vanilla, 1/4 c orange juice, 1/4 pound English walnuts chopped fine. Freeze.

Cafe Noir

For cafe noir or after dinner coffee use twice as much coffee as required for breakfast coffee or 1/4 c of ground coffee to 1 c water. Otherwise follow directions given on page II.

After dinner coffee is served with or without sugar, as desired, but not with cream. It has a decidedly stimulating effect on the digestive organs and for that reason its use after a heavy dinner is advantageous.

Preparing The Dinner

The bouillon should be prepared the preceding day and set aside to cool.

In the morning remove the fat and clear the bouillon, chill if desired cold. Then make the salted triangles, and cook the fish if necessary, make the paste for the canapes, and set aside until needed. Prepare the tomatoes and radishes and set away to chill. Also pare and cut the cucumbers and stand in salted ice water. Make the custard for the frozen pudding and set away to cool. Cook the eggs for the egg balls.

After lunch freeze the Frozen Pudding, pack, and set away to ripen. Make the currant ice and freeze. Arrange the salted nuts, olives, bon bons, macaroons, and wafers on dishes for serving, and set away until needed; prepare the egg balls for sauteing; cut the bread for the canapes and prepare the Pulled Bread. Lay the table and have dishes ready for use. About 1 1/2 h before dinner, wash, pare and parboil the potatoes. Make the corn souffle and place in the oven. Now prepare the fillet of beef and put in the oven, arranging the potatoes in the pan with it. Toast the pulled bread, and the bread for the canapes. Saute the egg balls, and if the bouillon is to be served hot, reheat. Make the horseradish sauce. Place nuts and olives on table and pour the water. The cafe noir should be made after the dinner has been served, as otherwise it would have to stand too long.

Serve the fish canapes, then the bouillon with the egg balls and the Pulled Bread. The beef should be placed on a platter and garnished with parsley, and served with the potatoes, souffle, and ice. The salad and salted triangles are next served, followed by the frozen pudding, bon bons, and macaroons. The cafe noir, wafers and cheese are served last.

Bread and butter is not usually served with a formal dinner but may be if so desired.