Dining becomes a fine art with new museum cookbook

Along with the opening of its brand new West Wing, the Museum of Fine Arts in Boston has published a new cookbook, "The Fine Arts Cookbook II." Three hundred new recipes have been collected from trustees, the Ladies Committee, curators, staff members, and gallery instructors.

The book is grouped by types of food, ranging from "breads and muffins" to "a medley of sauces, preserves, and confections." There are many international foods, as well as traditional family dishes, and favorite recipes from the museum restaurant.

Each entry is annotated with a personal note from its contributor, giving kitchen tips for easy preparation, serving hints, and amusing anecdotes, so it seems as if you were making a friend's specialty.

There are over 40 full-color and black-and-white reproductions of museum pieces illustrating the book.

"The Fine Arts Cookbook I," published in 1971, was the first cookbook done by any museum. The index in Volume II includes every recipe in the first volume.

The new book is available for $10.95, plus shipping, through the Museum Shop, Museum of Fine Arts, Boston, Mass. 02115.

Here are a few recipes that emphasize less time-consuming cooking for easy entertaining. Chicken Scaloppini With Lemon

"A great party dish that can also be used with veal. Can be prepared in less than half an hour (plus baking time.)" Mary Lipscomb Robinson, acting director, public educationm 3 chicken breasts, boned, skinned, and cut in halves 2 eggs, lightly beaten 1/2 cup lemon juice 1 cup seasoned bread crumbs 3 tablespoons butter 3 tablespoons oil 6 wafer-thin slices of lemon 6 thin slices of Swiss cheese 1 cup heavy cream

Preheat oven to 350 degrees F. Dip chicken in lemon juice, pat with flour, then dip in beaten egg and crumbs. Heat butter and oil in heavy skillet and brown chicken on one side. Remove and place chicken cooked side down in ovenproof baking dish. Cover each piece with a slice of lemon and a slice of cheese. Pour cream over top and bake 20 to 30 minutes until cheese melts and cream bubbles. Serves 6. Spinach-Tomato Quiche

"A delicious variation of quiche given me by an English friend." Mrs. Charles Winans, Ladies' Committee associatem Pastry for 11-inch quiche 1 package frozen chopped spinach 1 clove garlic crushed 1 tablespoon butter 3 or 4 tomatoes, sliced and seeded 1/2 pound mushrooms, sauteed in butter 6 to 8 ounces sharp cheddar cheese, grated 4 eggs 1 tablespoon cornstarch 3/4 cup milk 3/4 cup cream 1/2 teaspoon salt 1/4 teaspoon pepper

Prepare pastry for one 11-inch quiche pan or 2 smaller ones. Cook spinach, drain, and reheat with garlic and butter. In pastry shell, spread spinach evenly on bottom. Sprinkle with some of grated cheese. Add tomatoes, more cheese, mushrooms, and more cheese, saving 2 tablespoons for top.

Beat eggs, cornstarch, milk and cream, salt, and pepper. Pour over filling, sprinkle top with remaining cheese. Bake 45 to 50 minutes at 375 degrees F. Cool 10 minutes before cutting. Serves 8. Never-Fail Chocolate Sauce

"If you follow these instructions, the chocolate sauce never sugars and remains soft and creamy." Mrs. Frank G. Allen, LaDies Committee associatem 1 13-ounce can evaporated milk 2 cups sugar 3 squares unsweetened chocolate 1 teaspoon vanilla

Combine all ingredients in a saucepan and bring to a boil, stirring constantly. Boil for 5 minutes, continuing to stir. Remove from stove, stir in vanilla and beat with an egg beater for 1 minute. Makes 1 pint.