Flounders ii la Dresden.^Remove the fillets from a 2-pound fiounder, season them with Ys tablespoonful salt and Y4 teaspoonful pepper, roll them up cork-shaped, and tie with a string or fasten with a toothpick. Melt 1 tablespoonful of butter in a chafing dish, put in the fillets, add 1 dice of carrots, 2 slices of onion, cover and cook till done ; remove the fillets, add Ys tablespoonful fiour to the sauce, stir and cook 3 minutes, add Y4 cupful water, Ys teaspoonful beef extract, Y« ^v^u teaspoonful pepper, Y« l>ay leaf, cook five min- utes ; mix the yolk of 2 eggs with Ys giU of cream or milk, add it to the saucei add Ys tablespoonful lemon juiod✪ Flounders à la Dresden^ stir 2 minutes, then strain the sauce over the fillets, and serve. Flounders prepared in this way may be baked in a medium hot oven, covered with but- tered paper, otherwise treated the same as above. Another way is to cover one side of the fillets with fisb forcemeat mixed with fine herbs, and cooked in the same manner and served with ojrster sauce. CHAFING DISHES. 591 Fondant, — ^The foundation of many candies is fondant. But it makes an excellent icing for cakes, cream puffs^ etc. This is prepared by placing a saucepan with 2 pounds of loaf or granulated sugar and 1 pint of water✪ Fondant over the fire. When it begins to boil, carefully remove all the black scum that rises; then cover the sauce- pan and let it boil until, when a little of the hot sugar is dropped into ice water and taken up, it will form between the fingers a soft ball that hardly holds together. Then pour the sugar on a flat dish; sprinkle over it a little cold water i^s soon as the sugar can be touched with the back of the hand without burning; work it with a small wooden spoou from the sides of the dish to the middle, till it becomes firm and white, then gather thp sugar up with the hands and form it into a ball. This can be kept indefinitely and portions thereof melted as needed. Fondant to Use* — ^Put sugar In double boiler, add 1 teaspoon- ful lemon JT^ice and 1 tablespoonful water✪ Fondant to Use; stir wtU creaqiy; pour over cake or dip cakes^ as desired. MENUS. CHAFING DISH LUNCH. Befresher. Clam Bisque. Finger Bolls. Fillet of Sole Traviette. Potted Squab on Toast. Mushroom Saut6. Lettuce Salad. Snow Pudding. Green Fea& Coffee. ELABOEATED LUNCH. Hot Clam Pepper Boast Canape k la Bichelieu. Venison Steak with Currant Jelly Sauce. Hashed Potatoes. Asparagus with Butter. Navarra Salad. Peach Float Coffee or Cocoa. Benedictine. 502 MENUa 593 DINNBB. Oyster Farcis I'ltalieimfi. Consomm^ k la Boyal. Sole k la Margaery. Cncumber Salad in Green Pepper. Sweetbread Glace k la Beamaise. Fillet of Beef k la Princess. Tomato Farcis k la Biz. Potatoes Tortoni. Artichoke k la Bosilie, Hollandaise Sauce. Broiled Guinea Hen. Currant Jelly. Lettuce Salad. Feory de Lotti. Cheese FufEs. Coffee. Toasted Crackers. Cr^me de Menthe; DIITNEE. Appetizers Canap6s Variely. Bussian Turkish Soup. Boiled Fish, Sauce Hollandaise. Potato Parisienne. Asparagus Salad. Boast Saddle of Lamb, Mint Sauce. Potato Croquettes. Green Peas and Carrots. Squab en Canap6. Watercress. Apple Compoteu Horn of Plenty Salad. Bisquit Pudding (Hot). Wine Chadeau Sauce. Coffee. 5M MBNITS. DIITNEIL Oyster Cocktail. Soap with Marrow Balls. Halibut MousB^^ Hollandaise Sauce. Lamb Chops Farcis k la Toulouse. Boast Turkey Aliemande. Cranberrv Sauc6.

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Flounders ii la Dresden.^Remove the fillets from a 2-pound fiounder, season them with Ys tablespoonful salt and Y4 teaspoonful pepper, roll them up cork-shaped, and tie with a string or fasten with a toothpick. Melt 1 tablespoonful of butter in a chafing dish, put in the fillets, add 1 dice of carrots, 2 slices of onion, cover and cook till done ; remove the fillets, add Ys tablespoonful fiour to the sauce, stir and cook 3 minutes, add Y4 cupful water, Ys teaspoonful beef extract, Y« ^v^u teaspoonful pepper, Y« l>ay leaf, cook five min- utes ; mix the yolk of 2 eggs with Ys giU of cream or milk, add it to the saucei add Ys tablespoonful lemon juiod^ stir 2 minutes, then strain the sauce over the fillets, and serve. Flounders prepared in this way may be baked in a medium hot oven, covered with but- tered paper, otherwise treated the same as above. Another way is to cover one side of the fillets with fisb forcemeat mixed with fine herbs, and cooked in the same manner and served with ojrster sauce. CHAFING DISHES. 591 Fondant, — ^The foundation of many candies is fondant. But it makes an excellent icing for cakes, cream puffs^ etc. This is prepared by placing a saucepan with 2 pounds of loaf or granulated sugar and 1 pint of water over the fire. When it begins to boil, carefully remove all the black scum that rises; then cover the sauce- pan and let it boil until, when a little of the hot sugar is dropped into ice water and taken up, it will form between the fingers a soft ball that hardly holds together. Then pour the sugar on a flat dish; sprinkle over it a little cold water i^s soon as the sugar can be touched with the back of the hand without burning; work it with a small wooden spoou from the sides of the dish to the middle, till it becomes firm and white, then gather thp sugar up with the hands and form it into a ball. This can be kept indefinitely and portions thereof melted as needed. Fondant to Use* — ^Put sugar In double boiler, add 1 teaspoon- ful lemon JT^ice and 1 tablespoonful water; stir wtU creaqiy; pour over cake or dip cakes^ as desired. MENUS. CHAFING DISH LUNCH. Befresher. Clam Bisque. Finger Bolls. Fillet of Sole Traviette. Potted Squab on Toast. Mushroom Saut6. Lettuce Salad. Snow Pudding. Green Fea& Coffee. ELABOEATED LUNCH. Hot Clam Pepper Boast Canape k la Bichelieu. Venison Steak with Currant Jelly Sauce. Hashed Potatoes. Asparagus with Butter. Navarra Salad. Peach Float Coffee or Cocoa. Benedictine. 502 MENUa 593 DINNBB. Oyster Farcis I'ltalieimfi. Consomm^ k la Boyal. Sole k la Margaery. Cncumber Salad in Green Pepper. Sweetbread Glace k la Beamaise. Fillet of Beef k la Princess. Tomato Farcis k la Biz. Potatoes Tortoni. Artichoke k la Bosilie, Hollandaise Sauce. Broiled Guinea Hen. Currant Jelly. Lettuce Salad. Feory de Lotti. Cheese FufEs. Coffee. Toasted Crackers. Cr^me de Menthe; DIITNEE. Appetizers Canap6s Variely. Bussian Turkish Soup. Boiled Fish, Sauce Hollandaise. Potato Parisienne. Asparagus Salad. Boast Saddle of Lamb, Mint Sauce. Potato Croquettes. Green Peas and Carrots. Squab en Canap6. Watercress. Apple Compoteu Horn of Plenty Salad. Bisquit Pudding (Hot). Wine Chadeau Sauce. Coffee. 5M MBNITS. DIITNEIL Oyster Cocktail. Soap with Marrow Balls. Halibut MousB^^ Hollandaise Sauce. Lamb Chops Farcis k la Toulouse. Boast Turkey Aliemande. Cranberrv Sauc6.

European and American cuisine