A Calendar of Dinners (continued 2)

May 4

Clear Gravy Soup

*Crown of Lamb with Peas

Potato Croquettes

Cauliflower

Bird’s Nest Salad

Cheese Custard

Sultana Roll, Strawberry Sauce

Coffee

*Crown of Lamb with Peas—Select parts from 2 loins containing ribs, scrape flesh from bone between ribs, as far as lean meat and trim off backbone. Shape each piece in semi-circle, having ribs outside and sew pieces together to form a crown. Trim ends of bones evenly and rather short and wrap each bone in thin strip fat scraps to prevent bone from burning. Place on rack in dripping pan with bowl in center of crown to preserve its shape. Dredge with flour, sprinkle with salt and pepper, basting frequently with melted Crisco, and allowing 9 minutes to the pound for roasting. Cover bones with Criscoed paper. Remove paper from bones before serving and fill the center with peas. Place paper frills on chop bones and parsley around base. The center of crown may be filled with potato balls, French fried potatoes, or puree of chestnuts.

May 5

*Hotch Potch

Baked Ham in Pastry

Mashed Turnips

Potato Balls

Stuffed Tomato Salad

Caramel Ice Cream

Cake

Coffee

*Hotch Potch—⅓ cup pearl barley, 1 small cabbage, 2 carrots, 1 turnip, 2 onions, parsley and herbs, 4 tablespoons Crisco, salt and pepper to taste, and 3 quarts water. Put barley on fire with cold water. Scrape or grate one of carrots, and put it aside in little water. Chop all rest of vegetables very small, and when water boils put them in with Crisco, salt and pepper. There should be enough vegetables to make it rather thick. Boil for 2 hours, then add scraped carrots, and boil for another ½ hour. Many other vegetables may be added. Lettuce, green peas, and celery when in season.

May 6

Pear and Ginger Cocktail

Tomato and Vermicelli Soup

Broiled Beefsteak

*French Fried Potatoes

Lettuce Salad

Lemon Pudding, White Sauce

Coffee

*French Fried Potatoes—Wash and pare small potatoes, cut in eighths lengthwise, and soak 1 hour in cold water. Take from water, dry between towels, and fry in deep Crisco. Drain on brown paper and sprinkle with salt. To test Crisco, heat until a crumb of bread becomes a golden brown in 20 seconds.

May 7

*Tomato Pot Roast

Beet Greens

Boiled Potatoes

Spring Salad

Rhubarb Tutti Frutti

Maple Gingerbread

Coffee

*Tomato Pot Roast—Rub over with flour surface of a 4-pound piece of beef cut from lower round, and season it with salt and pepper. Finely chop 2 onions and fry them until brown in 3 tablespoons melted Crisco. Remove onions, put in meat, and cook it until well browned on all sides. Add can of tomatoes and 2 quarts water, cover, and let simmer for about 2 hours, or until meat is tender. Remove meat; thicken and strain liquor. Cut meat in slices and serve in sauce, or use cold for lunch.

May 8

Cream of Beet Soup

Cold Pot Roast

Stuffed Potatoes

String Bean Salad

Stewed Apricots

*Black Chocolate Cake

Coffee

*Black Chocolate Cake—1¼ cups sugar, 2 eggs, ¼ cup Crisco, 4 squares chocolate, 1½ cups flour, measured after sifting, 3 teaspoons baking powder, 1 teaspoon salt, ½ cup milk, and 1 teaspoon vanilla.

Cream Crisco and sugar, add well beaten eggs, then chocolate melted, beat thoroughly. Sift salt and baking powder with flour and add alternating with milk to previous mixture. Add flavoring last and beat thoroughly before pouring into a pan well greased with Crisco. Bake in a moderate oven about 40 minutes.

May 9

Broiled Bluefish

*Souffle Potatoes, Canadian Style

Spinach

Radish Roses

Coffee Jelly, Whipped Cream

Sponge Cakes

Coffee

*Souffle Potatoes, Canadian Style—Select 6 large even-sized potatoes, wash and scrub them, and when dry bake them in hot oven until done. Cut off small portion of skin and remove inside part while hot. Rub this quickly through sieve into a basin, add 1 tablespoon cream, 1 tablespoon Crisco, salt, pepper, nutmeg to taste, and work in 4 yolks of eggs.

Beat whites of eggs to stiff froth, and stir lightly into mixture. Fill potato shells with this, and bake slowly for about ½ hour, or long enough for mixture to rise, and surface of it to brown. If liked, a little grated cheese can be incorporated with mixture and sprinkled over top of potatoes just before baking second time.

May 10

Haricot Soup

Rice Fritters

Tomatoes au Gratin

*Baked Bananas

Bread

Cheese

Coffee

*Baked Bananas—Remove skins from 7 bananas and cut in halves lengthwise. Put in shallow granite pan or on an old platter. Mix 2 tablespoons melted Crisco, ⅓ cup sugar, and 2 tablespoons lemon juice. Baste bananas with ½ the mixture. Bake 20 minutes in slow oven, basting during baking with remaining mixture.

May 11

Fish Soup

Salt Cod Fish Balls

Steamed Brown Bread

Dressed Shredded Cabbage

*Cream Pie

Coffee

*Cream Pie—3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 1 tablespoon Crisco, 1½ pints milk, and 1 teaspoon lemon extract.

Mix sugar and flour and then put into a saucepan, then add yolks of eggs, Crisco, milk and flavoring. Stir constantly until it thickens and then divide into 2 baked pie crusts and cover with a meringue made of whites of eggs.

May 12

Fried Fish, Tartare Sauce

Calves’ Tongues

Sorrel Puree

French Pigeon Pie

*Macaroni, a l’Italienne

Polish Salad

Apricot Parfait

Coffee

*Macaroni, a l’Italienne—¼ pound macaroni, 2 tablespoons flour, 2 tablespoons Crisco, salt and paprika to taste, ½ cup brown stock, ½ cup tomato pulp, and ½ cup grated cheese. Make sauce of Crisco, flour, seasonings, stock, and tomato pulp. Tomato pulp should be quite thick from long cooking. Add macaroni, cooked until tender, in boiling salted water, rinsed and drained. Reheat in double boiler, adding cheese meanwhile. Serve when cheese is melted and whole is very hot.

May 13

Grilled Salmon

Cucumber

Potatoes

Galantine of Beef, Aspic Jelly

Vegetable Salad

*Fruit Tart

Custard

Coffee

*Fruit Tart—2 pounds fruit, 1 cup sugar, ginger, 2 cups flour, 6 tablespoons Crisco, and baking powder. If tart is to be made of rhubarb, it should be well washed (not skinned) and cut up in inch lengths, packed tightly into dish, sugar sprinkled among it, also ½ teaspoon ground ginger. If made of gooseberries, they should be picked clean, washed, and put in dish with little cinnamon. If apples are used, they must be peeled and sliced very thinly, sugar sprinkled among them, and little lemon peel grated, or ½ teaspoon ground cinnamon. In no case put water in. Paste. Put flour in basin with dessertspoon, sugar, ½ teaspoon baking powder, 6 tablespoons Crisco, and crumble latter among flour until all lumps have disappeared, then pour in cold water to make stiff paste; turn it out on board and roll it a little larger than size of dish; after wetting it, cut off band of paste to put round edge of dish; wet band again and place remainder paste on. Press it down very lightly, to make edges adhere; pare and notch them neatly according to taste; brush top with cold water, and dust fine sugar over, then put in oven to bake for 1 hour. When fruit tart begins to boil out at side it is usually ready.

May 14

*Spring Soup

Slices of Galantine of Beef

Lettuce and Egg Salad

Cheese Toast

Bananas in Custard

Coffee

*Spring Soup—1 large lettuce, 12 spring onions, 2 tablespoons Crisco, 1 pint milk, 1 pint stock or water, 1 tablespoon cornstarch, parsley, salt, nutmeg, croutons of bread and sugar.

Wash lettuce and onions, shred lettuce and slice onions thinly. Melt Crisco in saucepan, and fry lettuce and onions for about 5 minutes; add stock and part of milk, and let simmer gently for 10 minutes. Mix cornstarch with remainder of milk, pour into soup and stir until it boils, simmer for another 10 minutes; season to taste with pepper, salt, sugar, and little nutmeg. Cut some crust of bread into thin strips and dry quite crisp in oven; put them into tureen with parsley picked small, and pour soup over. Watercress, endive, or sorrel may be used either along with, or in place of, the lettuce for a change.

May 15

Julienne Soup

*Bobotee

Boiled Potatoes

Beans

Cream Cheese and Pimiento Salad

Blanc-mange and Stewed Fruit

Coffee

*Bobotee—1 pound lean beef or mutton, 6 ounces bread, 8 tablespoons Crisco, 4 onions, 4 tablespoons almonds, 1 tablespoon vinegar, 1 tablespoon curry powder, 1 tablespoon sugar, 2 teaspoons salt, and 4 eggs.

Soak bread in milk, then squeeze it, mince meat. Chop onions and fry in hot Crisco, keeping them of a pale color, add bread, curry, sugar, vinegar, and salt, then well mix in meat and eggs beaten. Crisco a pudding dish. Bake from 20 to 30 minutes. Serve in pudding dish garnished with slices of lemon and parsley. Can be eaten either hot or cold.

May 16

*Chipped Beef in Cream

Baked Potatoes

Lettuce and Radish Salad

Cheese Balls

Frozen Macedoine

Coffee

*Chipped Beef in Cream—Make white sauce using 8 tablespoons Crisco, 8 tablespoons flour, 3 cups milk and 1 cup cream. To it add ½ pound dried beef broken into small pieces. Cook about 5 minutes and just before serving pour very slowly on to 2 well beaten eggs. Serve at once.

May 17

Fruits

*Spanish Omelet

Molded Spinach

New Potatoes

Corn Salad

Cheese Sticks

Frozen Souffle

Coffee

*Spanish Omelet—1 green pepper, 1 red pepper, 1 onion, 3 tablespoons Crisco, 6 mushrooms, 6 eggs, 6 tablespoons water, salt and pepper to taste.

Put ½ Crisco in saucepan, add onion chopped very fine, mushrooms and red and green pepper; cover, cook slowly for 20 minutes. Make plain omelet from rest of ingredients; turn this out on heated dish, fill ends of dish or platter with Spanish sauce, and send it to table. This omelet can be made very handsome by saving ¼ of green and red pepper, cutting it into fancy shapes to use as garnish for top of omelet.

May 18

Strawberries

Lentil Soup, au Maigre

*Scalloped Clams

Stewed Tomatoes

Beet and Cabbage Salad

Vanilla Ice Cream

Maple Sauce

Coffee

*Scalloped Clams—Chop 25 clams fine and season with red pepper and salt to taste. Blend together 1 tablespoon each Crisco and flour, and cook with 1 cup liquid, half milk and half clam juice, with a tiny pinch of soda, and stir until smooth and creamy. Add chopped clams with 1 beaten egg. Have ready large clam or scallop shells, Crisco on inside and fill with clam mixture, smoothing over with silver knife blade. Arrange on baking dish and bake about 6 minutes, or until well browned. Garnish with parsley and pass sliced lemons with them.

May 19

Grapefruit

Cream of Celery Soup

*Sweetbreads

Creamed New Potatoes

Green Peas

Carrots

Hot Biscuit

Fruit Salad

Orange Ice

Sunshine Cake

Coffee

*Sweetbreads—Clean and soak 2 pairs of sweetbreads in cold water for an hour or more, then put them in pan with enough water to cover them, and cook them for 20 minutes. Take them out and place them in cold water for 2 or 3 minutes to make them firm. Dry thoroughly, rub them with tablespoon of Crisco. Sprinkle with salt and pepper and place in a pan with brown sauce. Cook in hot oven for 20 minutes. Baste often with the sauce.

May 20

Cream of Pea Soup

Croutons

Stuffed Eggs, Tartare Sauce

Baked Bananas

Potato Fluff

*Onions Stuffed with Nuts

Apple Salad

Coffee

*Onions Stuffed with Nuts—2 large Spanish onions, or 6 good-sized Bermuda onions, 1 cup boiled rice, 1 cup chopped English walnut meats, mixed with 1 teaspoon salt, 1 saltspoon pepper, and 1 raw egg.

Put onions, without peeling into a saucepan of boiling water; add half the salt and boil for ½ an hour. Drain and dry. Remove outside skin, and with handle of a teaspoon, take out center, saving it for the sauce. Mix nuts, rice, seasoning and egg; fill this into onions; stand them in baking pan, brush with melted Crisco and bake in moderate oven for ½ hour. Chop very fine the portion that you have taken from center, press it through a sieve, add this pulp to a cup of tartare sauce and pour it into a sauceboat. Serve onions on platter; pass the sauce.

May 21

Oloronnaise Potage

Broiled Shad Roe

*Anna Potatoes

Duckling Braise with Cherries

Fresh Asparagus, Swiss

Weimar Pudding

Coffee

*Anna Potatoes—Peel, wash and drain 4 good-sized, sound, raw potatoes. Slice them with a Saratoga-chip potato machine. If none is at hand, slice them as fine as possible. Grate 2 ounces of Parmesan or Swiss cheese. Heat 2 tablespoons Crisco in a small frying pan, remove pan from fire and cover bottom with light layer of potatoes. Mix teaspoon salt with 2 saltspoons white pepper, sprinkle a little over potatoes, spread a little cheese over potatoes, and place few bits Crisco over cheese. Arrange another layer of potatoes—and so on till all are employed. Cover pan, place on moderate fire for 5 minutes. Turn them over with cake turner; let them cook again 3 minutes, then place in hot oven for 10 minutes. Turn on hot dish and serve.

May 22

Little Neck Clams

Parmentier Puree

Veal Cutlets

Mashed Potatoes

*Spinach, Martha

Chicory Salad

Biscuit Tortoni

Coffee

*Spinach, Martha—Trim off stalks of 3 quarts fresh spinach, discarding stale leaves if any. Thoroughly wash and drain, plunge in gallon boiling water with 1 tablespoon salt and boil for 10 minutes. Take them up with skimmer, drain on sieve, press out all water, chop finely, place in saucepan. Cut 3 slices bread in ⅓ inch square pieces, place on plate, pour over them 1 tablespoon vinegar, then brown them in small frying pan with 1 tablespoon melted Crisco to golden color, add them to spinach, with 2 hard-cooked eggs cut into 8 pieces each, 1 tablespoon Crisco, salt, sugar, grated nutmeg to taste, and 4 tablespoons cream. Mix well with wooden spoon and cook 10 minutes, lightly mixing once in a while, dress on vegetable dish and serve.

May 23

Potage, a la Monaco

*Mackerel, Cold, Vinaigrette

Cucumbers, Bechamel Sauce

Tomato and Artichoke Salad

Monte Carlo Pie

Coffee

*Mackerel, Cold, Vinaigrette—Select fine mackerel; clean, leaving head on, wrap in piece of cheesecloth, and boil in strong solution of vinegar and water until tender, taking care that it does not cook too long. 15 to 25 minutes should be sufficient. Make a vinaigrette sauce with ½ cup tarragon vinegar, 1 cup melted Crisco, 1 teaspoon made mustard, 1 teaspoon chopped parsley, 1 teaspoon chopped shallots, and 2 teaspoons chopped capers. Put vinegar into basin, add mustard, little salt, stir in Crisco and chopped ingredients. Mix well together, lay mackerel, after removing from cloth, on long platter, pour over vinaigrette sauce and let marinate thoroughly, putting in refrigerator as soon as cool. Serve ice cold in bed of parsley, garnished with lemon slices, and pass vinaigrette sauce with it.

May 24

*Puree, a l’Indienne

Lamb Stew with Dumplings

Lettuce, French Dressing

Cheese Balls

Snow Pudding

Coffee

*Puree, a l’Indienne—2 large apples, 4 tablespoons Crisco, 1 large onion, 1 large carrot, 1 turnip, white 2 leeks, 1 stalk celery, sprig parsley, 1 bay leaf, 1 tablespoon cocoanut, juice ½ lemon, 1 tomato, 1 teaspoon salt, ½ teaspoon red pepper, 1 tablespoon curry powder, 1 teaspoon curry paste, ½ cup cream, some boiled rice, and 2 quarts of water.

Melt Crisco, cut up all vegetables (prepared) into rough pieces, fry them a little in hot Crisco, add also curry powder, and fry it. Do not peel apples; simply wipe, cut up and add with vegetables. When fried for 7 minutes, add all ingredients except cream, simmer till soft, then rub all through fine sieve, return to pan to reheat, and gently add cream. Serve rice on paper mat, as croutons are served with most soups.

May 25

*Fish Chowder

Cucumber and Tomato Salad

Cheese Croquettes

Bakewell Pudding

Coffee

*Fish Chowder—1 white fish weighing 5 pounds, 4 cups potato dice, ½ cup onion dice, ½ cup salt pork dice, salt, pepper, and red pepper to taste, 4 cups hot water, 2 tablespoons Crisco, 4 tablespoons flour, 4 cups milk, and 10 buttered crackers. Remove head and skin and cut fish into fillets. Cover head, skin and bones with cold water; simmer 20 minutes, strain. Reserve liquor. Parboil potatoes 10 minutes. Cook onion in salt pork until yellow. Arrange in layers, fish, potatoes, onions and salt pork; cover with water in which bones were cooked, and simmer until potatoes are tender. Thicken milk with Crisco and flour cooked together, combine mixtures, add seasonings, and pour over buttered crackers which have been previously soaked in cold milk. Do not allow onion or salt pork to burn.

May 26

*Turnip Soup

Beefsteak and Kidney Pie

Potatoes

Peas

Lettuce Salad

Caramel Trifle

Coffee

*Turnip Soup—Take 2 pounds of peeled turnips, cut into small squares, place in a stewpan with 4 tablespoons Crisco, stir them over a quick fire, add pinch salt, 1 tablespoon flour, add 3 pints of stock, simmer gently for 1½ hours, and pass whole through a sieve. Put back in stewpan, and add little seasoning. Bring to boil, and just before sending to table add 1 cup of good cream.

May 27

Chutney Canapes

Roast Sirloin of Beef

Franconia Potatoes

Summer Squash

Olive Salad

Strawberry Ice Cream

*Genoa Cake

Coffee

*Genoa Cake—¼ pound Crisco, and ¼ pound butter. Mix to a cream with ½ pound sugar, add little mace, stir in gradually yolk of 6 eggs and ½ beaten whites, 10 ounces flour, beat well for 1 minute, add 1 pound raisins, ¼ pound citron, cut very fine, grated rind of 1 lemon, and 2 ounces chopped almonds. Mix well, add remainder of beaten whites last. Mix well, put in pan lined with paper, sprinkle top with chopped almonds and bake in slow oven.

May 28

Mock Consomme

Roast Crown of Lamb, Currant Mint Sauce

Potato Balls

Peas

Asparagus on Toast

*Carrot Salad

Raspberry Ice Cream

Coffee

*Carrot Salad—Scrape, cut into slices and then into fancy shapes, 4 large carrots. Soak in cold water for ½ an hour, and then cook in boiling unsalted water until tender. Drain and dry. Line salad bowl with crisp lettuce leaves, and arrange on top the carrots. Serve with following dressing: Rub sides and bottom of bowl with clove garlic, add salt and pepper to taste and 6 tablespoons melted Crisco; add piece of ice, if possible; stir until salt is dissolved, then add 1 tablespoon vinegar or lemon juice. Beat until thick; use at once.

May 29

Raw Clams

Chicken Pie

*Stuffed Potatoes

Broiled Tomatoes

Pepper and Cucumber Salad

Cheese Fingers

Pineapple Jelly

Coffee

*Stuffed Potatoes—Bake 7 good-sized potatoes. When done, cut off a lengthwise slice; scoop out potato with a spoon. Mash; add 1 tablespoon Crisco, salt and pepper to taste, ½ cup milk, and 2 egg whites beaten stiff. Refill skins with this mixture. Pile lightly, do not smooth, bake until potatoes are puffed and brown.

May 30

Fruit Soup

Breaded Mutton Chops

Potatoes

*Peas

Tomato Mayonnaise

Banana Charlotte Russe

Assorted Cakes

Coffee

*Peas—1 quart cooked green peas, 2 ounces of lean cooked ham cut into dice, 2 tablespoons Crisco, 2 tablespoons good stock, 1 teaspoon flour, ½ small onion finely chopped, a pinch of sugar, grated nutmeg, salt and pepper to taste. Fry onion until lightly browned in Crisco, add flour and ham, stir over fire for a minute or two, then put in peas, stock, sugar, and nutmeg. Season to taste, simmer for ten minutes, stirring occasionally, then serve.

May 31

Milk Soup

*Beef Loaf, Brown Sauce

Potatoes

Tomatoes

Radish and Watercress Salad

Vanilla Pudding, Jam Sauce

Coffee

*Beef Loaf—Mix together 3 pounds chopped raw beef, ¼ pound of minced salt pork, 1 cup cracker dust, 2 teaspoons, each, of salt and pepper, and moisten all with 2 beaten eggs, teaspoonful onion juice, and teaspoon Worcestershire sauce. Work in 2 tablespoons melted Crisco, and pack in a Criscoed mold. Cover; set in a roasting pan of boiling water, and cook in a steady oven for 2 hours. Serve with brown sauce.

June 1

Curried Lobster

*Boiled Stuffed Leg of Lamb

Potatoes

Scalloped Sweet Corn

Cherry Salad

Frozen Watermelon

Coffee

*Boiled Stuffed Leg of Lamb—Have small, tender leg of lamb, and remove bone. Make forcemeat of ½ pound fresh mushrooms cut in pieces, ½ cup chopped boiled ham, ½ cup breadcrumbs, and 2 tablespoons melted Crisco. Season with pepper and salt, and put into the lamb in place of removed bone. Tie it up well, wrap in piece of cheesecloth, and boil in salted water, having juice ½ lemon, 1 onion, and few branches of parsley in it. Serve with currant jelly sauce; that is, 4 tablespoons butter melted together with ½ tumbler currant jelly and ½ glass white wine.

June 2

Green Vegetable Soup

Fried Chicken, Virginia Style

Cornmeal Bread

Broiled Tomatoes

Bean Salad

*Strawberry Fritters

Coffee

*Strawberry Fritters—Have large, ripe strawberries, remove hulls and clean them thoroughly. Moisten each berry with little brandy, roll in sugar and stand till berries absorb considerable sweetness. Roll them in finest possible breadcrumbs and drop into hot Crisco. Sprinkle strawberries with powdered sugar when taking up, and serve with them sweetened whipped cream. Care must be taken that strawberries are not too ripe. They must be quite hard and firm to be perfectly satisfactory when served.

June 3

*Crab Soup

Salmon, la Francesca

Veal, Roasted

Chiffonade Salad

Cheese

Crackers

Tipsy Pudding

Coffee

*Crab Soup—Remove cooked meat from 6 hard-shelled crabs and chop finely. Add 3 cups white stock, ⅔ cup stale breadcrumbs, 1 slice of onion, 1 sprig of parsley, and simmer 20 minutes. Blend together 1 tablespoon Crisco and 1 tablespoon flour, and add 1 cup cream, salt and red pepper to taste. Combine mixtures and bring to boiling point.

June 4

Boiled Halibut, Lobster Sauce

Beef Roll in Jelly

Italian Risotto

*Fruit Salad

Manhattan Pudding

Coffee

*Fruit Salad—Mix equal parts shredded fresh or preserved pineapple, bananas in small pieces, and sections tangerines, and marinate together in French dressing. Fill banana skins with mixture, sprinkle generously with paprika, arrange on lettuce leaves, and serve with French dressing.

The dressing is made as follows: Put 4 tablespoons melted Crisco in cold bowl; if possible, put in small piece ice. Add ½ teaspoon salt, saltspoon pepper, and stir until salt is dissolved, add tablespoon vinegar or lemon juice. Beat for 3 minutes until dressing is as thick as cream. Use at once.

June 5

Grapefruit Cocktail

*Roast Duckling, Apple Sauce

Rice Fritters

Creamed Carrots

Macedoine Salad

Wafers

Cheese

Rhubarb Meringue Pie

Coffee

*Roast Duckling—This is prepared and trussed similarly to goose, but not usually stuffed. Roast from 30 to 40 minutes. Green peas are the usual accompaniment to roast duckling. Serve with apple sauce which is made as follows: 1 pound cooking apples, 1 tablespoon Crisco, ½ cup water, and sugar. Peel, core, and slice the apples, cook them in a stewpan with water and Crisco, add a little sugar to taste. Stir well, or pass through a sieve.

June 6

Hamburg Steak, Maitre d’Hotel

*Asparagus

Baked Potatoes

Lettuce and Radish Salad

Strawberry Mousse

Lady Fingers

Coffee

*Asparagus—Boil 2 cups asparagus tips in salted water 15 minutes, then drain them; while they are cooking put 1 cup milk in double boiler, and when boiling pour some of it on 2 lightly beaten eggs, stirring vigorously meanwhile, then put eggs into double boiler with milk, and stir until it begins to thicken. Add 1 teaspoon Crisco, salt and pepper to taste, and remove from fire. Cut asparagus tips into ½ inch pieces and add them to sauce. Take 6 stale rolls, cut off tops, remove inside, let them dry in oven; when crisp and hot fill each with asparagus in sauce, replace tops and serve.

June 7

Boiled Salmon, Egg Sauce

Creamed Potatoes

New Peas

Dressed Lettuce

Cheese

Crackers

*Chocolate Bread Pudding

Coffee

*Chocolate Bread Pudding—¾ cup breadcrumbs, 2 cups scalded milk, 3 squares melted chocolate, 2 eggs, 1 tablespoon Crisco, salt to taste, ½ teaspoon vanilla, ¼ cup cold milk, ¾ cup sugar and ½ cup Sultana raisins. Mix all ingredients in order given. Pour into a Criscoed baking dish, set into pan of hot water, and bake 1 hour in moderate oven; stir twice during baking to keep chocolate from rising to the top.

June 8

Veal Cutlet, Brown Gravy

Mashed Potatoes

*Glazed Carrots

Pea Salad

Cottage Pudding, Strawberry Sauce

Coffee

*Glazed Carrots—For this, carrots must be cut into even cones or ovals, and it is convenient to use imported carrots in glass bottles. If these are used they are already boiled; if fresh carrots are used scrape, wash them and cut out little shapes with patent cutter, then boil slowly until tender, but not quite done, and put 4 cups of them in frying pan with 4 tablespoons melted Crisco, sprinkle with fine sugar, and stir over hot fire until they begin to brown; add 4 tablespoons stock they were boiled in, adding more stock if needed, and continue stirring until carrots are nicely glazed.

June 9

Roast Beef

Horseradish Relish

Asparagus

Franconia Potatoes

Bean Salad

*Cherry Pie

Coffee

*Cherry Pie—1 quart ripe cherries, 1 yolk egg, 3 tablespoons cream, and ½ cup sugar. Wash cherries, stem and place in colander over dish to catch juice. Place thin layer of the following dough on shallow pan, sprinkle top with breadcrumbs. Spread stoned cherries over evenly. Sprinkle with sugar and cinnamon. Beat yolk well, add cream and cherry juice and pour over all. Bake in hot oven until well browned at bottom.

The dough is made as follows: 1 tablespoon Crisco, 1 cup flour, ½ teaspoon baking powder, ¼ cup sugar and 1 egg. Mix dry ingredients. Work in Crisco with finger tips; add egg; mix. Toss on slightly floured board and roll a ¼ inch thick. This makes enough dough for a large oblong pan.

June 10

Scotch Broth

Cold Roast Beef

Creamed Potatoes

*String Beans

Tomato and Olive Salad

Vanilla Ice Cream

Crushed Raspberries

Coffee

*String Beans—If fresh beans are used pick them over, remove ends and “strings,” and boil for ½ an hour or more; then drain them, and add 1 tablespoon Crisco and 2 tablespoons milk, season to taste, and serve after 10 minutes’ slow cooking. If canned beans are used omit the first long boiling.

June 11

Vegetable Soup

Broiled Steak

Stuffed Tomatoes

Baked Macaroni

*Pear and Pimiento Salad

Apricot Blanc-mange

Coffee

*Pear and Pimiento Salad—Fill each canned pimiento with 2 halves canned pears; place each pimiento in nest of lettuce and serve with following dressing: Put 1 teaspoon salt and 1 saltspoon black pepper in bowl, and stir into them with wooden spoon, very slowly, 4 tablespoons melted Crisco, and add 2 tablespoons vinegar, mixing it well with Crisco.

June 12

Cream of Tomato Soup

*Planked Salmon

Potato Balls

Fresh Green Peas

Lettuce and Cucumber Salad

Cheese Bread-Sticks

Lemon Pudding

Coffee

*Planked Salmon—Have salmon cut in steaks 1½ or 2 inches thick. 2 steaks of average size can be placed on medium-sized plank. Crisco plank thoroughly, place fish upon it, and broil under gas broiler, turning flame low after first few moments. Or it can be baked in oven of range. Serve on plank, surrounded by potato balls cut with French vegetable cutter. Heat ¼ cup cream, add salt and pepper to taste, and 3 tablespoons finely chopped parsley. Shake potato balls in this until well covered with seasonings. Serve Hollandaise sauce with planked salmon.

June 13

Strawberry Cocktail

Roast Lamb, Mint Sauce

Mashed Potatoes

Carrots and Peas

*Cherry Roly Poly

Coffee

*Cherry Roly Poly—Roll pastry or a baking powder biscuit dough very thin, about ⅛ of an inch in thickness, sprinkle with sugar, and dot with ripe stoned cherries. Roll like a jelly roll, press, and close the ends as tight as possible. Tie in a floured cloth, and cook in boiling water 2 hours, or steam in steamer 1 hour. Remove from cloth and serve on hot platter with the following sauce: ½ cup Crisco, 1 cup powdered sugar, 1 egg yolk, 2 tablespoons wine, and 2 egg whites. Cream Crisco; add sugar, yolk of egg and wine. Cook over hot water until hot. Remove from fire and add beaten whites of eggs.

June 14

Roasted Little Neck Clams

*Salmi of Lamb

Fried New Potatoes

Boiled Bermuda Onions

Individual Strawberry Pies

Coffee

*Salmi of Lamb—Cut cold roast lamb in thin slices. Cook 5 minutes 2 tablespoons Crisco with ½ tablespoon finely chopped onion. Add lamb, sprinkle with salt and pepper, and cover with 1 cup cold lamb gravy seasoned with Worcestershire sauce. Cook until thoroughly heated. Arrange slices overlapping one another lengthwise of platter, pour around sauce, and garnish with toast points. A few stoned olives and mushrooms improve this sauce.

June 15

Cream of Pea Soup

*Baked Brains

Mashed Potatoes

Escalloped Asparagus

Romaine Salad

Greengage Ice Cream

Coffee

*Baked Brains—Prepare brain of an ox by washing and skimming it, and then steep it on back of range for 1 hour. Rub it with flour and salt, lay on it bits of Crisco, and set in oven, having added water to dish in which it is to bake. Bake it 1 hour, basting it often, and serve with mushroom sauce. Onion sauce may be substituted for the mushroom sauce.

June 16

*Baked Trout

Chicken Epicurean

New Potatoes

String Beans in Cream

Tomato Salad

Pineapple Bisque

Coffee

*Baked Trout—Clean brook trout, season with salt, black pepper, and paprika. Lay in Criscoed baking pan, dredge with flour, sprinkle with chopped parsley and bits of Crisco, pour over little vinegar and water, and bake in hot oven until done, basting often with Crisco. Garnish with parsley, and serve hot with cream sauce.

June 17

Brunoise Soup

Porterhouse Steak

Olives

Stuffed Potatoes

*Beans

Belgian Salad

Compote of Cherries

Coffee

*Beans—Boil 1 quart beans until tender, salting them well when half cooked. Beat 1 tablespoon Crisco to a cream, beat in yolk 1 egg, 1 tablespoon finely chopped parsley, 1 saltspoon black pepper, and 2 teaspoons lemon juice; when this sauce is well mixed stir it into beans, taking care not to break them, then serve.

June 18

Cream of Celery Soup

Stewed Chicken

Rice Croquettes

Green Peas

*Watercress Salad

Lemon Jelly

Iced Coffee

*Watercress Salad—Take plenty fresh young sprigs of watercress, wash and dry them thoroughly, put them lightly in dish, add 3 sliced shallots. Pour over them dressing made with 3 parts melted Crisco and 1 of lemon juice or vinegar. Garnish with tufts scraped horseradish.

June 19

Roast Loin of Mutton

Creamed Spinach

Baked Potatoes

Pineapple Charlotte

*Maids of Honor

Coffee

*Maids of Honor—Crisco puff pastry, 4 tablespoons sugar, 1 tablespoon ground almonds, 2 eggs, ½ teaspoon vanilla, 4 tablespoons melted Crisco, and 1 tablespoon cocoanut. Roll out Crisco puff pastry and line 8 gem pans with it. Put eggs and sugar into basin, and beat them together for 15 minutes; then stir in lightly Crisco, ground almonds, cocoanut, and vanilla. Put 3 teaspoons into each gem pan and bake in a moderate oven for 20 minutes. When cooked, sprinkle over with little sugar.

June 20

*Cream of Cucumber Soup

Grilled Salmon, Mayonnaise Sauce

Lamb Cutlets

Green Peas

Mashed Potatoes

Cold Fruit Souffle

Coffee

*Cream of Cucumber Soup—2 large cucumbers, 8 onions, sprig parsley, handful spinach, 2 tablespoons Crisco, 1 tablespoon cornstarch, 1 quart white stock, 1 cup milk, 2 cups cream, 2 yolks eggs, nutmeg, 1 teaspoon sugar, pepper and salt to taste, croutons.

Peel cucumbers and cut firm part into dice, about 3 tablespoons; boil gently in salted water until soft, drain and reserve for soup. Cut remainder cucumber into pieces, cut onions small. Make Crisco hot in stewpan, fry onions and cucumber 5 minutes, add parsley with stock, let it simmer 20 minutes. Mix cornstarch with milk, stir in soup until it boils, let boil 10 minutes. Well wash and drain spinach, pound it in mortar, turn it into cloth and squeeze lightly as possible. Pour as much of this liquor into soup as will make it a delicate green color. Pass soup through sieve, turn it back into stewpan. Mix cream and yolks of eggs in basin, pour boiling soup on to them, stirring at same time, return to pan; it must not boil again or it will curdle. Season to taste with nutmeg, pepper, and salt. Cut bread into dice, fry pale color in hot Crisco, drain and toss them in sugar, sprinkle little red pepper over and place in oven 2 minutes. Warm dice of cucumber, put them in tureen with croutons and pour hot soup over and serve.

June 21

Fried Flounders, Lemon Sauce

*Beef, a la Mode

Cauliflower au Gratin

Creamed Potatoes

Fruit Chartreuse

Coffee

*Beef, a la Mode—3 pounds lean beef, larding bacon, 1 quart stock, 1 glass claret, 3 tablespoons Crisco, 4 tablespoons flour, 2 carrots, 1 chopped onion, 10 button onions, sprig parsley, piece thyme, 1 bay leaf, juice half lemon, 2 cloves, salt and pepper to taste.

Trim, bone, and lard meat, place it in basin with wine, lemon juice, chopped onion, cloves, salt, pepper, parsley, thyme, bay leaf, and let it stand 2 hours, basting frequently. Melt Crisco in stewpan, drain beef, and fry it brown, and at same time lightly fry button onions. Remove both from stewpan, put in flour, and fry until it acquires a nut-brown color; add stock and wine marinade in which meat was soaked, and stir until boiling. Replace meat and onions, season to taste, add carrots thinly sliced, cook gently for 3 hours, stirring and skimming occasionally. When done place on hot dish, strain sauce over, and garnish with groups of onions and carrots.

June 22

*Tournedos of Beef with Olives

Braised Lettuce

Baked Potatoes

Alligator Pear Salad

Strawberry Ice Cream

Coffee

*Tournedos of Beef with Olives—2 pounds fillet beef, 8 croutons fried bread, 2 tomatoes, white sauce, olives, straw potatoes, 4 tablespoons Crisco, and seasoning.

Cut fillet in slices 1 inch thick, trim into small rounds with cutter. Melt Crisco in saute pan, fry tournedos quickly and brown nicely, season with pepper and salt, and dress each on round crouton of bread, cut same size as fillet, and fried. On this place thin slice tomato that has been slightly cooked in Crisco; in center of tomato place a teaspoon white sauce; on that, again, arrange olives. Cut potatoes in strips, and fry them golden brown in hot Crisco; arrange these round tournedos, and serve hot.

June 23

Soup with Marrow Balls

Sweetbread Patties

Green Peas

Saratoga Chips

Beet Salad

*Raspberry Batter Pudding

Coffee

*Raspberry Batter Pudding—1 pint milk, 2 eggs, 4 tablespoons flour, salt, and melted Crisco. Put flour and good pinch of salt into a basin, make a well in center, break in eggs, stir, gradually mixing in flour from sides, and add milk by degrees until a thick, smooth batter is formed. Now beat well 10 minutes, add remainder of milk; cover, and let stand for at least 1 hour. When ready to use, put 1 tablespoon melted Crisco into pudding dish, and while it is heating give batter another good beating. Pour into dish, and bake in quick oven for 35 minutes. Serve with raspberries and sugar.

June 24

Puree of Peas

Baked Red Snapper, Tomato Sauce

Riced Potatoes

Buttered Beets

Cabbage Salad

*Cup Puddings

Coffee

*Cup Puddings—These should be baked in little cups or molds. For 1 pudding, take 1 tablespoon of following ingredients: flour, Crisco, milk, currants, sugar.

For 3 puddings use treble quantities. Put flour into a basin with a pinch of salt, together with currants and sugar; melt Crisco to pour in, add milk, and mix well together. Put into Criscoed cups and bake in a moderate oven for a ¼ of an hour. Tops should be nicely browned when done. These puddings are nice either hot or cold.

June 25

Soup with Bread Balls

Fried Spring Chicken, Milk Gravy

New Potatoes

Asparagus

Tomato Mayonnaise

*Rhubarb Fanchonettes

Coffee

*Rhubarb Fanchonettes—2 pounds rhubarb, 1 cup sugar, ½ cup strained orange juice, 1 tablespoon powdered gelatine, 1 piece orange peel, 1 cup cream, whipped, flavored and sweetened, number of individual pastry shells.

Cut rhubarb into inch pieces. Hot house variety needs no peeling. Place in baking dish in layers, sprinkling sugar between layers. Add 2 tablespoons water, 1 tablespoon Crisco, and a few thin strips orange peel, place in moderate oven, cover and bake 1 hour. Dissolve gelatine in orange juice and when rhubarb is cooked remove it from oven and add this mixture to it. Let it get cold. When ready to serve fill shells with rhubarb mixture, heap with whipped cream and decorate with crystallized orange peel.

June 26

*Curried Chicken

New Green Peas

Young Carrots

Macedoine Salad

Boiled Custard with Snow Eggs

Coffee

*Curried Chicken—Clean and dress a 3-pound chicken and cut in pieces for serving. Put ⅓ cup Crisco in a hot frying pan, add chicken, and cook 10 minutes, tightly covered. Then add liver and gizzard, and continue cooking for 10 minutes longer.

Cut 2 medium-sized onions in thin slices, and add to chicken with 2 teaspoons salt and 1 tablespoon curry powder. Add sufficient boiling water to cover, and simmer until chicken is tender. Remove chicken, strain liquor, and thicken it with a roux of flour and water. Make border of boiled rice around platter or serving dish, arrange chicken in center, and pour curry sauce over it.

June 27

Boiled Salmon, Egg Sauce

Boiled Potatoes

Peas

Cucumber Salad

*Almond Pudding

Meringues

Coffee

*Almond Pudding—Beat separately yolks of 2 eggs and whites of 3, and mix to a cream with 4 tablespoons ground almonds, 4 tablespoons sugar, and 4 tablespoons Crisco. Mix in a wineglass of sherry, and pour into a Criscoed mold ornamented with nuts. Bake it, and serve hot.

June 28

Cream of Lettuce Soup

Bread Sticks

*Halibut Ramekins

Baked Potatoes

Asparagus

Ginger Ice Cream

Lady Fingers

Coffee

*Halibut Ramekins—Flake rather finely 1½ pounds cooked halibut. See that it is free from bones and skin. Have ready 1 pint seasoned white sauce. Crisco few fireproof dishes.

Mix halibut with sauce, season with salt and pepper, then fill dishes with it, smooth over surface with wetted knife, and cover with thin layer white sauce. Sprinkle top with mixture of breadcrumbs and grated cheese, and place a few tiny bits Crisco here and there on surface. Bake in fairly hot oven 25 minutes, so as to get it thoroughly heated and surface browned. Dish up and serve hot.

June 29

*Beef Croquettes, Brown Sauce

Mashed Potatoes

Beets

Fruit Salad

Cheese

Crackers

Coffee

*Beef Croquettes—Melt 2 tablespoons Crisco, stir in 1 tablespoon flour, gradually add ½ pint milk, stir till it boils 4 minutes, add salt and pepper to taste; ½ pound cold cooked chopped beef and 4 tablespoons breadcrumbs. Turn out on plate to cool. Divide into 8 pieces, flour them and make into neat croquettes. Egg and breadcrumb them. Fry till brown in hot Crisco. Drain and serve hot with brown sauce.

June 30

*Breaded Veal Cutlets

Potatoes

Egg Plant

Cress, Whipped Cream Dressing

Cottage Pudding, Strawberry Sauce

Coffee

*Breaded Veal Cutlets—1½ pounds fillet or neck of veal, Crisco for frying, ½ teaspoon chopped parsley, ¼ teaspoon grated lemon rind, salt and pepper, egg and breadcrumbs.

Cut meat into thin slices, which afterwards trim into neat fillets. Beat egg, mix with it parsley, lemon rind, good seasoning of salt and pepper. Brush cutlets over with this preparation, coat them carefully with breadcrumbs, fry quickly and lightly in hot Crisco. Serve with either tomato or piquante sauce, or, when gravy is preferred, brown little flour in Crisco in frying pan, add little salt and pepper, pour in ¼ of a pint of hot water, boil up, and strain.

July 1

Boned Chicken

Stuffed Pepper Salad

Sliced Tomatoes

White and Brown Bread

*Ground Rice Pudding

Coffee Jelly

Fruit

*Ground Rice Pudding—½ cup ground rice, 3 cups milk, 3 eggs, 4 tablespoons sugar, rind ½ lemon, 2 tablespoons Crisco, ¼ cup Sultana raisins, and brown breadcrumbs.

Boil milk slowly, sprinkle in ground rice, boil 6 minutes. Remove, add sugar and Crisco. Mix well, cool a little, add eggs well beaten, stir and flavor with grated lemon rind. Crisco plain mold, dust with toasted breadcrumbs. Pour in pudding. Bake 1 hour in moderate oven. Serve with following sauce: 1 small lemon, 1 cup water, 1 teaspoon cornstarch, 1 tablespoon sugar, and few drops red color. Put cornstarch into pan with lemon juice, add other ingredients and bring to boil.

July 2

Spanish Veal Balls

Summer Squash

Buttered Beets

Lettuce and Peppergrass Salad

*Snow Souffle

Iced Coffee

*Snow Souffle—Put 2 tablespoons Crisco and 4 tablespoons potato flour in pan, stir well together, add ½ cup milk, pinch salt, and stir till boiling. Remove from fire, add 4 tablespoons sugar, yolks 3 eggs 1 by 1, ½ teaspoon orange flower water, and fold in stiffly beaten whites of eggs. Pour into Criscoed souffle mold, put greased paper round. Bake for 20 minutes in moderate oven. Serve at once.

July 3

Roast Lamb

New Potatoes

Green Peas

*Summer Squash

Watercress and Cucumber Salad

Coffee Ice Cream

Lady Fingers

*Summer Squash—Cut summer squashes into small pieces and boil till tender in salted water. Put into a clean towel and wring out all water. Put squashes into saucepan and add to each cup of them, 2 tablespoons cream and ½ tablespoon Crisco. Heat thoroughly before sending to table.

July 4

Fruit Cocktail

Carrot Soup

Radishes

Stuffed Shoulder of Veal, Roasted

Potato Souffle

Green Corn

Molded Spinach, French Dressing

Washington Ice Cream

*Flag Cake

Coffee

*Flag Cake—⅔ cup sugar, ½ cup Crisco, ⅔ cup milk, 1⅔ cups flour, 2 teaspoons baking powder, ½ teaspoon salt, whites of 4 eggs, and 1 teaspoon vanilla. Cream Crisco and sugar together, add flour, salt, baking powder, milk, vanilla and whites of eggs beaten to a stiff froth. Mix carefully, turn into Criscoed and floured tin and bake in moderate oven for ¾ of an hour. Decorate with frosting and tiny flags.

July 5

Iced Pimiento Consomme

Small Tenderloins of Beef

Molded Potatoes

*Corn Cakes

Orange, Grapefruit and Romaine Salad

Cup Custards

Coffee

*Corn Cakes—Make a custard from 2 eggs well beaten, ½ cup milk, ½ tablespoon Crisco, and ½ tablespoon sugar; beat into this ¾ of cup of canned corn. Sift together twice, ⅞ cup of flour, 1 tablespoon baking powder, and ½ teaspoon salt; beat into other mixture, and drop in Criscoed muffin rings by the tablespoon; set in a Criscoed dripping pan, and bake in a moderate oven until done.

July 6

Clam Bisque

Lamb Chops

Escalloped Corn

Creamed Sweet Potatoes

German Salad

*Cheese Drops

Strawberry Bavarian Cream

Coffee

*Cheese Drops—Add to 3½ tablespoons flour, 2 tablespoons melted Crisco, and blend together until smooth. Remove from fire, add 4 tablespoons grated cheese, ¼ teaspoon salt, and a dash of red pepper. Fold in stiffly beaten whites of 3 eggs, and drop from end of spoon on a Criscoed baking sheet about 1 inch apart, and bake from 12 to 14 minutes in a moderate oven. Serve hot in folded napkin with salad course.

July 7

Beef Broth with Vermicelli

*Baked Bluefish

Cucumbers, French Dressing

Mashed Potatoes

Buttered Bermuda Onions

Heavenly Hash

Coffee

*Baked Bluefish—Select nice large bluefish, clean, and prepare it for baking. Wash it in salted water, and after drying it thoroughly, stuff with bread stuffing, and sew up opening and rub fish all over with salt. Then, having put small pieces of Crisco over, place in pan with enough water to cover bottom, and bake in hot oven 45 or 50 minutes. After it begins to bake, sprinkle with salt and pepper. Baste it often with liquid in pan and a little melted Crisco. When it is cooked and a nice color, remove carefully to hot plate. Do not break it. Serve with brown sauce poured round fish as garnish, or serve it in a separate dish.

July 8

Iced Bouillon

Broiled Chicken

Mashed Potatoes

New Peas

Tomato Mayonnaise

*Red Raspberry Shortcake, Hot Marshmallow Sauce

Coffee

*Red Raspberry Shortcake—4 cups sifted flour, 3 tablespoons baking powder, 1 teaspoon salt, 2 tablespoons Crisco, milk, and 2 quarts red raspberries. Sift baking powder and salt with flour, rub in Crisco; then with fork stir in lightly and quickly sufficient milk to make soft dough—too soft to roll. Turn it into Criscoed tin, and bake in hot oven 30 minutes. Unmold, and leaving it inverted, cut circle around top within 1 inch of edge; lift off circle of crust, and with fork pick out crumb from center, leaving about ¾ of an inch of biscuit around sides. Spread inside cake with butter, fill with crushed raspberries, which have been standing ½ hour or more mixed with enough sugar to sweeten them. Turn off juice from berries before filling cake. Replace circle of crust, and serve with following sauce: ½ pound marshmallows, ½ cup confectioners’ sugar, and ½ cup boiling water. Cut marshmallows in pieces and melt in double boiler. Dissolve sugar in boiling water, add to marshmallows, and stir until blended. Serve hot with shortcake.

July 9

Sardines and Lemon

Olives

Radishes

Cold Roast of Lamb, Mint Sauce

Creamed Potatoes

Peas

Endive and Cheese Salad

*Cherry Souffle

Iced Tea

*Cherry Souffle—4 tablespoons flour, 2 tablespoons Crisco, ½ cup milk, 1 teaspoon vanilla, 3 whole eggs and 1 additional white, 4 tablespoons sugar, and 4 tablespoons chopped preserved cherries.

Put Crisco and flour in saucepan, mix over fire, add milk, stir till it boils and becomes thick; remove from fire to cool 10 minutes, add sugar, yolks eggs, 1 by 1 stirring each thoroughly, whites stiffly beaten up, then add chopped cherries. Pour all into Criscoed souffle mold. Put into saucepan with ½ an inch of boiling water. Put lid on saucepan and steam gently ¾ hour. Turn out, send to table with jam sauce round.

July 10

Clam Broth

*Chicken Croquettes

Peas

Buttered Rolls

Mayonnaise of Lettuce and Tomatoes

Tutti Frutti Ice Cream

Macaroons

Coffee

*Chicken Croquettes—2 cups cooked chicken, ½ teaspoon salt, ¼ teaspoon celery salt, 1 teaspoon lemon juice, ½ teaspoon onion juice, and 1 cup white sauce.

Mix ingredients in order given. Cool mixture, shape, crumb and fry in hot Crisco. The white sauce is made as follows: 2 tablespoons Crisco, 4 tablespoons flour, 1 cup milk (heated), salt and pepper to taste. Melt Crisco, add flour, then add milk gradually. Cook over fire until smooth and thick. Add seasoning.

July 11

Roast Beef

Yorkshire Pudding

Potato Croquettes

String Beans

Lettuce, French Dressing

*Fruit Pancakes

Coffee

*Fruit Pancakes—2 cups flour, 2 cups milk, 2 tablespoons Crisco, 2 eggs, nutmeg and salt to taste. Put flour into basin with salt, grated nutmeg, eggs, pour milk in by degrees, stirring smoothly; beat it well in order to let the air in, and then let it stand for ½ an hour. This allows starch grains in flour to swell, and so batter is lighter. When ready to fry, warm Crisco and pour in, stirring at same time. Make some Crisco hot in a small saucepan, ladle some into a frying pan, when very hot, pour back into saucepan, but do not drain it, then ladle sufficient batter in to cover the bottom of pan, shake it gently over rather a sharp fire, and, when nicely browned, toss it over and brown other side, turn on to a wire or sieve, sprinkle with sugar and ripe blackberries. Roll it up, and keep it warm while finishing remainder of batter. Dish them up on platter, each row crossways to prevent under ones from becoming sodden. Sprinkle sugar over top and serve.

July 12

Cottage Pie

New Stringless Beans

Olive Salad

Cheese Beignets

*Apricot Pudding

Iced Coffee

*Apricot Pudding—Put 1 pint milk into saucepan, add two tablespoons Crisco, and bring to boiling point. Mix ½ cup cornstarch with ½ cup milk and stir slowly into boiling milk, add ½ teaspoon salt. Heat 1 cup apricot jam, and strain off juice. Stir the pieces of apricot into cornstarch and cook for 5 minutes. Sprinkle 1 tablespoon chopped pistachio nuts into wet mold and pour in hot mixture. Turn out when cold and surround with apricot juice.

July 13

Cream of Peanut Soup

*Veal Chops

Mashed Potatoes

String Beans

Onion Salad

Meringues Filled with Custard

Coffee

*Veal Chops—Trim neatly 8 chops and put into frying pan with 4 tablespoons Crisco, and fry over quick fire a nice brown color. As the meat will afterwards be cooked again, the frying process should be done quickly without actually cooking the chops. Place them between 2 boards, put weight not too heavy over top, and keep them until cold. Strain Crisco, and keep for further use. Cut ½ cup pork and ½ cup beef marrow into small pieces, pound in mortar; when fine, add 1 tablespoon anchovy paste, 1 teaspoon powdered savory herbs, 1 yolk egg, and piece of Crisco about size of nutmeg. Pound thoroughly until smooth, season with pepper and salt, rub through sieve, and cover side of each chop thickly with this. Put them on Criscoed baking sheet, cover with few fried breadcrumbs, sprinkle with melted Crisco and place in hot oven for 10 minutes. Dish up chops in circle on hot dish, and serve.

July 14

Steak, a la Parmesan

Corn Pudding

Mashed Potatoes

Lettuce, French Dressing

*Cheese Balls

Peach Ice Cream

Coffee

*Cheese Balls—½ cup breadcrumbs, 1 teaspoon Crisco, ¼ teaspoon mustard, 1 cup grated cheese, 1 egg, ½ teaspoon salt, and a few grains red pepper. Rub Crisco into crumbs and cheese, add seasonings and egg well beaten. Shape in small balls and fry in hot Crisco. Drain and serve hot.

July 15

Stuffed Shoulder of Veal, Braised

Buttered Beets

Potato Roses

Onion and Tomato Salad

Rhubarb Dumplings

*Mocha Cake

Coffee

*Mocha Cake—Sift 6 cups flour with 1 teaspoon baking powder into a basin, add 1 teaspoon each of powdered cinnamon, nutmeg, and cloves, 1 cup brown sugar, ½ teaspoonful salt, and 1 cup Crisco; rub well together, add ½ a cup golden syrup, 1 cup strong cold coffee, 2 well beaten eggs, 1 cup currants and 1 cup sultana raisins, mix well together. Pour into Criscoed and papered tin and bake in moderate oven 2 hours.

July 16

Tomato Soup

Fried Chicken

Waffles

Pea Souffles

Creamed White Potatoes

Bean Salad

*Snow Balls

Coffee

*Snow Balls—1 cup sugar, ½ cup milk, ½ cup Crisco, 2¼ cups flour, 3½ teaspoons baking powder, and whites of 4 eggs. Cream Crisco, add sugar gradually, milk, and flour sifted with baking powder; add whites of eggs beaten stiff. Steam 35 minutes in Criscoed cups; serve with stewed or preserved fruit.

July 17

Iced Currants

*Blanquette of Veal

Fried Artichokes

Duchesse Potatoes

Cauliflower and Red Pepper Salad

Macaroon Trifle

Coffee

*Blanquette of Veal—2 tablespoons Crisco, 2 pounds fillet of veal, ½ cup cream, 4 tablespoons flour, 1 large onion, 1 carrot, seasoning, 12 preserved mushrooms, and 12 whole peppers. Cut veal into square pieces, put them into stewpan with enough cold water to cover, bring it to boil, and skim well; add salt to taste, onion cut in quarters, carrot, whole peppers; cook gently 1 hour. Take up meat, strain stock, and measure off 1 pint. Melt Crisco in stewpan, stir in flour, add stock; boil and skim; cook for a few minutes. Add mushrooms, cut in slices, and cream; put in pieces of veal; make hot, but do not boil again; season nicely, dish up, sprinkle little chopped parsley over, and serve.

July 18

Onion Soup

Fricasseed Tripe

Baked Potatoes

Stringless Beans

Tomatoes Stuffed with Pineapple

Bisque Ice Cream

Coffee

*Fricasseed Tripe—Cut 2 pounds of tripe into narrow strips, add ½ cup of water, 2 cups milk, season with salt and pepper, add ¼ cup Crisco mixed with 2 tablespoons flour; simmer for 30 minutes and serve hot. A little chopped parsley is an improvement.

July 19

Cream of Asparagus Soup

*Lamb Fricassee with Dumplings

Mint Jelly

Green Peas

Romaine Salad

Cheese

Toasted Crackers

Watermelon

Coffee

*Lamb Fricassee with Dumplings—Cut up and dice enough cold lamb to make 1 quart. Season with salt and white pepper, put into Criscoed baking dish and pour over following sauce: Blend 2 tablespoons Crisco with 2 tablespoons flour, and cook until brown. Now add 2 cups water and when it boils season with salt, pepper, onion juice to taste and pour over meat. Cover and bake in moderate oven 20 minutes.

To make the dumplings, sift together 2 cups flour, ½ teaspoon salt, ¼ teaspoon sugar, and 2 teaspoons baking powder. Add 1 tablespoon Crisco and rub in with tips of fingers, then add sufficient milk to make soft dough. Roll out and cut into small biscuits. Place on top of lamb and bake in hot oven for 12 minutes. Serve hot.

July 20

Roast Beef’s Heart

Boiled New Potatoes

Cauliflower au Gratin

Baked Bean Salad

*Cheese Aigrettes

Apricot Meringue Pie

Coffee

*Cheese Aigrettes—Bring 2 tablespoons Crisco and ½ cup water to boiling point, then add ½ cup flour and stir until mixture leaves sides of pan. Cool, but do not allow to become cold, then add 2 eggs, 1 by 1, 4 tablespoons grated cheese, salt, pepper, and paprika to taste and beat well. Allow to stand in cool place 30 minutes. Drop by teaspoons into hot Crisco and fry a golden brown. Drain and sprinkle with grated cheese. Serve hot. The Crisco should not be too hot or the cheese will burn.

Vegetarian

July 21

Strawberry Cocktails

Macaroni Cutlets, Cheese Sauce

*Pop Overs

Tomato Mayonnaise

Pimiento Sandwiches

Frozen Banana Whip

Coffee

*Pop Overs—Beat up 3 eggs until light; add 1 cup milk and 1 teaspoon melted Crisco. Pour this gradually into 1 cup flour and ½ teaspoon salt, beating all the time until smooth. Crisco iron gem pans, put them in the oven, and when hot, take them out and fill them half full of this batter. Put them back in the oven and bake for 45 minutes. They should be at least 4 times their original bulk. If they fall, they are not thoroughly done. The oven should be hot.

July 22

*Pilau, a la Turque

Peppers Stuffed with Green Corn

Huntington Salad

Cheese Rolls

Baked Custard

Coffee

*Pilau, a la Turque—Put 1½ cups of stock, with 1 cup stewed and strained tomato, over fire. When boiling add 1 cup well-washed or blanched rice and ½ teaspoon salt; stir lightly with fork, occasionally, until liquor is absorbed. Then add ½ cup Crisco, season with salt and pepper, and cook over hot water until tender; remove cover, and stir with fork before serving.

July 23

Vegetable Soup

*Fried Fish

Baked Shoulder of Mutton

Onion Puree

Chipped Potatoes

Fruit Jelly

Toasted Cheese Fingers

Coffee

*Fried Fish—Marinade 4 halibut steaks for 1 hour; drain, dip in salted flour, then in beaten egg, lastly in fine salted and peppered crumbs. Leave on ice for 1 hour, and fry in hot Crisco.

July 24

Lamb Pot Pie

Summer Squash

Mashed Potatoes

Dressed Cucumbers

Raspberry Float

*Cushion Cake

Iced Coffee

*Cushion Cake—Cream 1 cup Crisco with ½ cup sugar, add 2 well beaten eggs, and ½ cup milk. Sift 2 cups flour, 2 teaspoons baking powder, and ½ teaspoon salt, and add to Crisco mixture, with 1 teaspoon vanilla extract. Divide into 2 parts, add to 1 part 2 tablespoons molasses, 1 cup seeded raisins, ½ teaspoon cloves, 1 teaspoon cinnamon, and ¼ teaspoon grated nutmeg. Bake in Criscoed and floured cake tin for 20 minutes. Take out of oven, spread white part on top, return to oven and bake until done.

July 25

*Tournedos of Lamb

Rissole Potatoes

Carrots

Peas

Grape and Pimiento Salad

Frozen Cheese

Toasted Crackers

Iced Coffee

*Tournedos of Lamb—Six lamb chops cut 2 inches thick, will be required. Remove bone and fat and with skewers arrange in 6 circular pieces. Around each wrap a thin strip of bacon, fastening in place with wooden skewers. Sprinkle with salt and pepper, place on well Criscoed broiler, and broil over clear fire 15 minutes. Remove to hot platter, garnish with rissole potatoes, and pass mint jelly with them. The potatoes are done in this way: Peel and wash 8 Bermuda potatoes of uniform size, put in ice water for 15 minutes, dry in a towel, and fry until delicate brown in hot Crisco. Drain on paper, then bake until soft. Remove to serving platter, and pour around 1 cup of rich white or cream sauce or 1 cup of heavy cream scalded and seasoned.

Vegetarian

July 26

Cream of Green Peas

Bean Loaf with Rice

Stewed Corn

Tomato and Lettuce Salad

*Peach Pudding

Coffee

*Peach Pudding—Fill Criscoed baking dish full of peaches and pour over top a batter made of 1 tablespoon Crisco, ½ cup sugar, 1 cup flour, 1 teaspoon baking powder, 1 well beaten egg, ½ teaspoon salt, and 1 cup milk. Bake in moderate oven 30 minutes. Serve with cream.

July 27

Anchovy and Pimiento Canapes

Halibut Baked, a la Creole

French Fried Potatoes

Hot Slaw

*French Pancakes

Coffee

*French Pancakes—4 tablespoons sugar, 4 tablespoons Crisco, ½ cup flour, 2 eggs, ½ tablespoon lemon extract, and 1 cup milk. Heat Crisco and mix other ingredients gradually to them, bake in six small Criscoed plates for 5 minutes. When done, put jam between every alternate one, and serve high on a dish.

July 28

Puree of Fruit

Steak with Fresh Mushrooms

String Beans

Riced Potatoes

Lettuce and Watercress Salad

*Cherry Blanc-mange

Coffee

*Cherry Blanc-mange—Put 1 quart of milk into a saucepan, add 1 tablespoon Crisco. Mix 1 cup cornstarch smoothly with ½ cup cold milk; when the milk boils stir in cornstarch and stir for 10 minutes, then add 2 tablespoons sugar and 1 teaspoon vanilla. Stew 2 cups cherries until tender in ½ cup water, add 2 tablespoons sugar. Rinse out a mold with cold water, arrange a few cherries in the bottom, then put in some blanc-mange, then rest of cherries mixed with cornstarch. Turn out when firm. Serve with milk.

July 29

Iced Tomato Bouillon

*Swiss Steak

Mashed Potato

Egg Plant Fritters

Lettuce Salad, Chiffonade Dressing

Strawberry Parfait

Coffee

*Swiss Steak—1 pound steak, 1 cup flour, salt and pepper, 4 skinned tomatoes, 1 sliced onion, and water. Have steak cut 2 inches thick, and pound into it the flour. Put steak into a skillet, with 3 tablespoons Crisco and brown on both sides. Then cover with water, adding sliced onion, tomatoes sliced and cover closely and let simmer for 3 hours. Just before steak is done add salt and pepper to taste. When done, the gravy is already made and is delicious.

July 30

Clear Soup

*Planked Chicken

Potato Croquettes

Asparagus Tips

Boiled Rice

Pineapple Salad

Vanilla Ice Cream

Strawberry Sauce

Coffee

*Planked Chicken—2 spring chickens, 1 cup boiled rice, ½ pound mushrooms, and 1 glass guava jelly. Stew mushrooms; put chicken either in oven or under broiler, bone side to hottest part of fire. Heat and Crisco a plank; put chicken on, bone side down; sprinkle with melted Crisco, dust with salt and pepper and broil on board under gas for ½ an hour. Garnish with rice; pour over mushrooms. Place at corners small bread patties, holding the guava jelly.

July 31

*Baked Beans

Finger Rolls

Beet and Potato Salad

Lemon Jelly, Whipped Cream

Cafe Parfait

*Baked Beans—Wash 2 quarts of small white beans, put them in a saucepan, cover with cold water; as soon as they come to a boil, drain; put them in a fireproof baking dish, add 4 tablespoons Crisco, 1 chopped onion, salt and pepper to taste and ¼ teaspoon mustard, fill dish with boiling water, cover tight, and bake from 5 to 6 hours; add more water as required to keep from getting dry. They can be warmed over as needed.

August 1

Brown Fricassee of Kidneys

Summer Squash

New Cabbage Salad

*Blueberry Pie

Coffee

*Blueberry Pie—Line a deep perforated tin with Crisco Plain Pastry; brush over with water or white of egg. Fill with floured blueberries; add sugar, Crisco, salt and vinegar. Allow 1 cup sugar to 3 cups berries, 1 tablespoon Crisco, ⅛ teaspoon salt, and ½ teaspoon vinegar. Cover with crust and bake.

August 2

*Beef Olives

Braised Lettuce

Stuffed Potatoes

Beet Salad

Cheese Relish

Red Currant Cream

Lady Fingers

Coffee

*Beef Olives—Cut 2 pounds of steak into pieces 4½ inches long and 2 inches wide. Mix together in a basin 3 tablespoons breadcrumbs, 1 chopped onion, 4 tablespoons Crisco, 1 tablespoon chopped parsley, salt, pepper, and paprika to taste and 1 well beaten egg. Spread a little of this mixture on each piece of meat, roll up and tie with fine string. Melt 2 tablespoons Crisco in a pan, brown pieces of meat in it; stir in 1 tablespoon flour, gradually add 2 cups water, bring to boiling point and cook slowly 1½ hours. Remove string and dish in a circle, season the gravy and strain over the meat.

August 3

Cream of Corn Soup

*Stuffed Flank Steak

Mashed Potato

Shelled Beans

Onion and Mint Salad

Ivory Cream

Coffee

*Stuffed Flank Steak—Buy a flank steak. Fry 2 tablespoons chopped onion in a ¼ cup Crisco. Add ½ cup soft, stale breadcrumbs, ¼ teaspoon mixed herbs, salt and pepper to taste. Spread over steak, roll and tie. Brown in 3 tablespoons Crisco, and remove to casserole or covered dish. To the Crisco in pan add an equal quantity of flour, and brown, then add 1 cup stock or boiling water, and 1 cup strained tomato, season with salt and pepper, pour over the roll, cover dish, and cook slowly until meat is tender. If cooked in casserole it may be served in same dish.

August 4

Fried Soft Shell Crabs, Sauce Tartare

Hashed Browned Potatoes

Pepper and Cucumber Salad

Cheese Fingers

*Apricot Omelet

Coffee

*Apricot Omelet—Cut 6 preserved apricots into dice, and heat up in a little fruit juice. Beat up 5 eggs, add pinch of salt and 1 tablespoon sugar. Melt in an omelet pan or frying pan 2 tablespoons Crisco, when hot pour in beaten eggs and stir over quick fire till they commence to thicken, put in the prepared apricots, then shape quickly into an oval form by folding the ends. Allow the omelet to acquire a golden brown by putting it in the oven, turn out on to a hot dish, dredge with sugar and serve at once.

August 5

*Country Club Chicken

Sweet Potatoes

Green Corn

Tomato Salad

Apple Whip

Chocolate Wafers

Coffee

*Country Club Chicken—Wash 2 broilers or quite young chickens, cut them in halves or quarters if they be large enough, wipe them and dip each piece in beaten egg, well seasoned with salt and pepper and mixed with cream. Roll pieces in breadcrumbs and place them in Criscoed pan, dot generously with Crisco and place in hot oven for 15 minutes. Now put chicken in hot kettle, cover and let smother and steam for 30 minutes or until tender on a slow fire. Place chicken on hot platter; add half cup hot cream to gravy in kettle and strain it over chickens.

August 6

*Baked Liver and Bacon

Mashed Potatoes

Corn on Cob

Lettuce and Pineapple Salad

Stewed Pears

Cream

Hasty Cake

Coffee

*Baked Liver and Bacon—Select liver, wash it well, rub it with Crisco, and place it in vinegar with 1 chopped shallot, a little chopped parsley, and salt and pepper to suit taste. Let it stand overnight; roast it, adding strips of bacon. Baste it frequently with the vinegar mixture. When done, make brown gravy, and serve very hot.

August 7

Grilled Trout

Chicken Saute

*Souffled Squash

Potato Croquettes

French Salad

Fruit Compote

Coffee

*Souffled Squash—Take medium-sized Hubbard squash, remove seeds and stringy portion, and pare. Place in steamer and cook over boiling water for 30 minutes. Mash and season with Crisco, sail and pepper to taste. To 2 cups of the mashed squash, add gradually 1 cup cream, when blended, yolks of 2 well beaten eggs, and finally the stiffly beaten whites of the eggs. Pour into Criscoed souffle dish and bake in moderate oven till firm. Serve at once.

August 8

Clam Cocktail

Roast Lamb, Mint Jelly

Rice Fritters

Lima Beans

Lettuce and Banana Salad

*Windsor Tartlets

Iced Coffee

*Windsor Tartlets—Crisco Plain Pastry, 2 eggs, 4 tablespoons Crisco, 4 tablespoons sugar, 1½ tablespoons cornstarch, 5 powdered macaroons, 18 glace cherries, 1 piece of lemon peel, and ½ tablespoon chopped almonds.

Put Crisco and sugar into 1 basin and beat them to a cream. Add yolks of eggs, 1 at a time, and beat each well in. Chop cherries and peel, add them and macaroons to mixture, mix thoroughly, add almonds and cornstarch. Roll out Crisco Plain Pastry and line small tartlet tins thinly with it. Beat whites of eggs to stiff froth and stir lightly into mixture. Fill each lined tin three parts full. Bake them in moderate oven until mixture is set and brown. Dust with sugar and serve either hot or cold. Place crossbars of pastry over mixture, if liked. Stale cakecrumbs can be used instead of macaroons.

August 9

Casserole of Lamb

Rice

Spiced Peaches

*Macaroon Pudding

After Dinner Mints

Coffee

*Macaroon Pudding—Soak 6 macaroons in ½ cup milk. Heat 2 cups milk in double boiler, add 2 tablespoons cornstarch moistened with 1 well beaten egg, 1 teaspoon Crisco, ½ teaspoon salt, and macaroons. Cook for 20 minutes, remove from fire, add ½ teaspoon vanilla extract. Turn into Criscoed and sugared pudding dish, sprinkle ½ cup sugar on top, and cover with sliced peaches. Serve cold.

August 10

Tomato Bisque

Croutons

Potato Croquettes

Fried Egg Plant

Celery and Apple Salad

*Chocolate Pudding

Coffee

*Chocolate Pudding—Crisco a mold or basin. Beat 3 tablespoons Crisco and 2 tablespoons sugar to a cream, then beat in 3 yolks of eggs. Dissolve 1½ teacups grated chocolate smoothly in 1 cup milk, add it to Crisco mixture, with 2 cups cakecrumbs, 1 teaspoon vanilla, ½ teaspoon salt, and whites of eggs stiffly beaten. Fold the whites in gently. Pour into prepared mold, cover with Criscoed paper and steam for 2 hours. Turn out and serve with white sauce. This mixture may be placed in a Criscoed pudding dish and baked in a moderate oven.

August 11

Fried Chicken, a la Maryland

French Fried Potatoes

*Stewed Onions

Stuffed Tomato Salad

Musk Melon with Ice Cream

Coffee

*Stewed Onions—Peel onions and boil in boiling salted water till tender. When done, drain, and turn into hot vegetable dish. Melt 2 tablespoons of Crisco in saucepan, then stir in 1 tablespoon flour, mix well, add 1 cup milk and stir till boiling, add salt and pepper to taste and pour over onions.

August 12

Broiled Ham

Baked Potatoes

Green Corn Custard

Apple Salad

Grape Juice Syllabub

*Tilden Cake

Coffee

*Tilden Cake—Cream ¾ cup Crisco with 1½ cups sugar, add 4 well beaten eggs, 1 cup milk, sift in 3 cups flour, ¾ teaspoon salt, ½ cup cornstarch, 2 teaspoons baking powder, and add 2 teaspoons lemon extract. Turn into Criscoed and floured cake tin and bake for 1½ hours in moderate oven.

August 13

*Roast Fowl with Chestnuts and Mushrooms

Franconia Potatoes

Shell Beans

Lettuce and Tomato Salad

Peach Short-Cake

Coffee

*Roast Fowl with Chestnuts and Mushrooms—Stuff 1 large or 2 small fowls with chestnuts or mushroom stuffing, truss it, brush with melted Crisco, dust with salt and pepper, and put on a rack in pan and in a hot oven until beginning to brown, reduce heat, and cook 1 or 2 hours, basting often. Add to pan ½ cup hot water, 1 slice salt pork, diced, tiny bit bay leaf, 1 clove, and sprig of parsley. If with mushrooms pour over little sherry mixed with cream. When done place fowl on platter, pour off all fat in pan but 3 tablespoons, add 2 tablespoons flour and slightly color, add 1 cup stock from giblets cooked with 1 slice of salt pork, salt and pepper, a little lemon juice, and minced giblets. Serve surrounded with chestnut or mushroom puree put through a pastry bag and tube in roses. Place a small piece of canned red pepper on each rose and serve gravy in boat.

August 14

Celery Soup

Braised Ox Tongue

*Mashed Turnips

Baked Potatoes

Waldorf Salad

Ginger Ice Cream

Coffee

*Mashed Turnips—Peel and dice 3 turnips, cover with boiling salted water and cook till tender; drain and press the water well out of them. Return to pan and add 3 tablespoons Crisco, 1 teaspoon salt, and 1 saltspoon white pepper, beat and mash them well together, when thoroughly hot turn into vegetable dish and serve.

August 15

Fish Souffle

Braised Stuffed Shoulder of Mutton

Breaded Potatoes

*Carrots, a la Poulette

Pineapple Jelly

French Pastry

Coffee

*Carrots, a la Poulette—Boil 2 bunches of carrots until tender in boiling salted water, then drain. Blend 2 tablespoons Crisco with 1 tablespoon flour, when smooth add 1 cup milk and stir till boiling, add salt, pepper and paprika to taste, 1 tablespoon chopped parsley and cook for 5 minutes, then add carrots and allow to cook for 5 minutes longer. Serve hot.

August 16

Cream of Rice Soup

Hanoverian Steaks

*Hashed Browned Potatoes

Carrots en Casserole

Custard Souffle, Foamy Sauce

Coffee

*Hashed Browned Potatoes—Sprinkle 2½ cups cold boiled potato cubes with salt and white pepper to suit taste. Melt 1½ tablespoons Crisco; add 1 tablespoon flour and ½ cup brown stock. Cook 5 minutes; add potato cubes; cook 10 minutes, stirring, without breaking potatoes. Melt 1 tablespoon Crisco in another frying pan. When brown, turn in potatoes, spread evenly, and cook 10 minutes; fold like an omelet, and serve hot.

August 17

Lamb Chops

Peas

*Chantilly Potatoes

Turkish Salad

Fruit Ice Cream

Coffee

*Chantilly Potatoes—Prepare nicely seasoned, lightly mashed potatoes and mound on a hot platter. Beat ½ cup cream until stiff, add 1 teaspoon melted Crisco, ½ cup grated cheese, season to taste with salt, pepper and red pepper. Pile lightly on to the potato and put in oven to brown. Be sure that the oven is very hot.

August 18

Watermelon Cocktail

Cannelon of Beef

Potatoes

*Creamed Kohl Rabi

Stuffed Celery

Meringues Filled with Ice Cream

Coffee

*Creamed Kohl Rabi—Slice kohl rabi, boil 20 minutes or until nearly tender, and arrange in a baking dish in layers with the following sauce: 2 tablespoons Crisco, 2 tablespoons flour, ½ pint milk, ½ teaspoon salt, and 1 saltspoon pepper. Rub Crisco and flour together; add milk, cold. Stand saucepan over fire and stir continually until it reaches the boiling point; take from fire, and add salt and pepper. Then strain. Season each layer with pepper and salt, sprinkle the top with breadcrumbs and bake 20 minutes.

Vegetarian

August 19

Cream of Turnip Soup

Risotto

Asparagus Salad

Coffee Souffle

*Ginger Crisps

Iced Tea

*Ginger Crisps—Cream ½ cup Crisco with ½ cup sugar, add 1 cup molasses, 1 teaspoon each of cinnamon and nutmeg, 1 teaspoon salt, 2 teaspoons baking powder, and flour to make stiffish dough. Roll thin, cut out with cutter and bake in quick oven.

August 20

Corned Beef

Buttered Potatoes

*New Beets

Lettuce, Italian Dressing

Tapioca Cream

Coffee

*New Beets—Peel hot cooked beets, cut into slices, and toss about for 3 or 4 minutes in saucepan which contains 3 tablespoons Crisco to which has been added 1 teaspoon plain vinegar, or a few drops of tarragon, 2 cloves, and 1 teaspoon sugar.

August 21

Cold Sliced Corned Beef

Baked Potatoes

Jellied Vegetables

Pea Salad

*Countess Pudding

Coffee

*Countess Pudding—Line small Criscoed platter with Crisco pastry. Put 1 tablespoon Crisco in saucepan, add 1 cup milk, when warm pour over three tablespoons chopped cocoanut, add 1 tablespoon sugar. Allow to remain 30 minutes, add 3 yolks of eggs well beaten, and ½ teaspoon vanilla, pour into platter, bake 30 minutes in hot oven. Beat up whites of eggs, add pinch salt, 1 tablespoon sugar, and ½ teaspoon almond extract, pile on top of pudding and sprinkle with cocoanut. Brown in slow oven. Serve hot or cold.

Vegetarian

August 22

*Succotash

French Fried Potatoes

Tomato Jelly Salad

Orange Marmalade Ice Cream

Caramel Cake

Coffee

*Succotash—Boil 1 dozen ears of corn for 3 minutes. Cut corn from cob, taking very small piece from top of each grain, then press out pulp. Mix this with an equal quantity of nicely cooked lima beans; add Crisco, salt and white pepper to taste; reheat and serve.

August 23

Fish Timbales, Cream Sauce

Mashed Potatoes

Stewed Okra

Cucumber Salad

Cheese Straws

*St. Leonard’s Pudding

Coffee

*St. Leonard’s Pudding—Line edge of a pudding dish with pastry, and spread 2 tablespoons of jam in the bottom. Blend 4 tablespoons Crisco with ½ cup flour, when smooth stir in 1 cup milk, 4 tablespoons sugar, 1 teaspoon vanilla extract, ½ teaspoon salt, and 2 yolks of eggs, stir well together and pour over jam, bake 30 minutes. Beat up whites of eggs to a stiff froth, add 1 tablespoon sugar, and arrange roughly on the top. Place in oven until lightly browned.

August 24

*Boiled Mutton, Caper Sauce

Riced Potatoes

String Beans

Olive Salad

Toasted Crackers

Cheese

Plum Compote

Coffee

*Boiled Mutton—Wipe leg of mutton, put on fire, barely covered with boiling water, and let boil about 10 minutes, then simmer until tender; season with salt when half cooked. A few slices of onion, turnip, and carrot, or 2 or 3 stalks of celery, may be added while cooking. When tender, brush over the meat with melted Crisco and sprinkle with finely chopped parsley. Serve with caper sauce which is made as follows: Mix 2 tablespoons Crisco with 1 tablespoon flour; add 1 cup boiling water; stir it over fire until thick; add to it 1 hard-cooked egg chopped fine and 2 tablespoons of capers.

August 25

Barley Broth

Mutton Souffle

Sweet Corn

Creamed Carrots and Peas

*Peach Cobbler

Coffee

*Peach Cobbler—Sift 1½ cups flour and 1½ teaspoons baking powder. With tips of fingers work into flour 1 tablespoon Crisco, and when well mixed add ½ cup milk.

Peel and slice 4 peaches, and mix with ¾ cup sugar and 2 tablespoons melted Crisco. In bottom of baking dish invert a cup, around this arrange peaches, and over all place dough patted out to about ¾ of an inch in thickness. Bake in moderate oven until crust is brown and peaches are tender. This will require about 40 minutes. The cup keeps dough from lying on fruit and becoming soaked with juice.

August 26

*Beef Steak Pudding

Spaghetti with Tomato

Potatoes on Half Shell

Green Pepper Salad

Apricot Pudding

Coffee

*Beef Steak Pudding—Line a Criscoed basin with plain pastry. Mix together on a plate 1 tablespoon flour, 1 teaspoon salt, and ½ teaspoon pepper for seasoning. Cut 1 pound lean beef in thin slices, dip them in the seasoning, and place them lightly in the basin; split 1 sheep’s kidney, skin and cut in thin slices; dip them also in the seasoning, and put them in basin, and pour over 1 cup of water for gravy. Wet the edges of the pastry on basin; roll out a piece of pastry large enough to cover the dish; place it on, press down at the edges, and sprinkle a little flour over top. Now dip a pudding cloth in boiling water, tie it tightly over the top, and plunge the pudding in plenty of boiling water; then boil for 3 hours. Remove the cloth, and turn the pudding out on a dish. Liver and bacon mixed, or mutton, makes a good pudding of this kind.

August 27

Steamed Clams

Vegetable Salad

Brown Bread Sandwiches

Peach Tapioca

*Princess Cake

Coffee

*Princess Cake—Line small square cake tin with plain Crisco pastry. Sprinkle in ½ cup cleaned currants. Cream ½ cup Crisco with 1 cup sugar, then add 3 well beaten eggs, 3 cups flour, 1½ teaspoons baking powder, and ½ teaspoon salt. Divide mixture into 2 portions. Add 1 tablespoon grated chocolate and 4 tablespoons milk to 1 portion. Put cake mixtures in spoonfuls on top of currants and bake in moderate oven for 35 minutes. Serve in square pieces.

August 28

Iced Bouillon

Pulled Bread

*Fillet of Beef, Horseradish Sauce

Franconia Potatoes

Corn Souffle

Endive, French Dressing

Salted Triangles

Violet Mousse

Coffee

*Fillet of Beef—Trim fillet into good shape. Lard it plentifully, letting the whole upper surface be perforated with lardoons. Place in baking pan thin slices of larding pork, over pork place layer of chopped onion, carrots, turnip, and celery; lay tenderloin on top. Pour in 1 cup stock, add ½ teaspoon salt, ¼ teaspoon pepper, 4 sprigs parsley, 1 bay leaf, and 2 cloves. Bake in hot oven 30 minutes, and baste frequently. Remove when done; strain off gravy and skim off grease. Blend 1 tablespoon Crisco with 1 tablespoon flour in a pan, add gravy strained from pan, ¼ cup grated horseradish, salt and paprika to taste and bring to boiling point, then add 2 tablespoons lemon juice and 1 tablespoon vinegar. Spread sauce on hot serving dish and lay fillet on it.

Vegetarian

August 29

Baked Macaroni, Tomato Sauce

Green Corn

Fried Egg Plant

Cantaloupe Salad

Marmalade Pudding

Iced Coffee

*Fried Egg Plant—Peel good-sized egg plant; cut into slices of ¼ inch. Dust with salt and pepper; dip in beaten egg; roll in fine breadcrumbs and saute in hot Crisco. When they are brown on 1 side, turn and brown on the other. If preferred, the egg plant may be dipped in thin batter instead of egg and crumbs, and fried.

August 30

*Clam Chowder

Stuffed Tomato Salad

Welsh Rarebit

Lemon Pie

Coffee

*Clam Chowder—Remove heads from 4 cups clams and chop. Parboil 4 cups potatoes. Cook 1 chopped onion and ½ cup salt pork cut in cubes 15 minutes. Arrange clams, potatoes, onion and pork in layers in saucepan; cover with 3 cups boiling water, and simmer till tender. Blend 3 tablespoons Crisco with 2 tablespoons flour, add 4 cups scalded milk and stir till boiling; add clam mixture, seasonings to taste, 1 dash of Tabasco sauce, and serve hot.

August 31

Bisque of Clams and Peas

Stuffed Peppers

*Cheese Salad

Toasted Crackers

Lemon Sherbet

Whipped Cream

Coffee

*Cheese Salad—To 1 cup cooked chopped chicken, add ½ pound soft American cheese and ½ cup pickled chopped cauliflower. Rub through sieve, yolks of 2 hard-cooked eggs, add 1 teaspoon French mustard, 4 tablespoons melted Crisco, 3 tablespoons vinegar, red pepper, paprika, and salt to taste. Pour this sauce over salad and garnish with whites of eggs cut in slices and branches of pickled cauliflower.

September 1

*Cauliflower Soup

Roast Beef, Brown Gravy

Oven-Panned Potatoes

Creamed Carrots

Celery and Green Pepper Salad

Coffee

*Cauliflower Soup—Cut large parboiled cauliflower into thick slices, also 2 large onions and heart of a stalk of celery. Fry these in hot Crisco. When done to a golden color, remove them from pan to drain. Have ready stewpan of chicken and veal stock, ready seasoned as for table, then place in slices of cauliflower, onions, and celery, and allow them to simmer until vegetables can be broken with 2 forks. Add to this 1 glass of Madeira wine. Pull stewpan aside, and stir in 2 beaten yolks of eggs, and enough cream to make whole thickness of rich cream. Let all simmer, but not boil. Send to table with small dice-shaped pieces of toast.

September 2

Caviare on Toast

Fricassee of Chicken

Banana Fritters

Boiled Potatoes

Creamed Onions

Vegetable Salad

*Snow Pudding with Custard

Coffee

*Snow Pudding with Custard—Mix 2 tablespoons arrowroot with 3 tablespoons cold milk. Boil 1 cup milk then pour it on to mixed arrowroot, pour back into pan and boil gently for 8 minutes, stirring all the time, then allow to cool. Stir in yolks of 2 eggs, 2 tablespoons Crisco, ¼ teaspoon salt, 3 tablespoons sugar, pour into Criscoed pudding dish; beat whites of eggs to a stiff froth and mix lightly in. Dust nutmeg over top and bake in moderate oven 10 minutes. Serve quickly with custard.

September 3

*Stewed Liver with Mushrooms

Baked Potatoes

Scalloped Egg Plant

Celery and Apple Salad

Peach Trifle

Sponge Cake

Coffee

*Stewed Liver with Mushrooms—Melt 1 tablespoon Crisco and add 1½ tablespoons flour. Brown by long slow cooking. Add salt and pepper and 2 cups water. Cook till as thick as good cream. Have 1 pound of calf’s liver cut into 2-inch cubes. Pour boiling water over them and drain immediately. Drop these into brown sauce and cook slowly 10 or 12 minutes. They must not cook rapidly nor too long. In the meantime peel some mushrooms if they are fresh and require such treatment, and drop into melted Crisco and allow to simmer. Just before taking up liver add mushrooms.

September 4

Noodle Soup

Lamb Chops

*Cauliflower

French Fried Potatoes

Watercress Salad

Plum Tart

Coffee

*Cauliflower—Boil and drain 1 cauliflower and dredge top with pepper and salt, sprinkle with grated cheese, and pour little melted Crisco over it. Set in oven for 5 minutes to brown, and serve surrounded with tomato sauce.

September 5

Hot Boiled Tongue, Lemon Sauce

Boiled Potatoes

French Fried Parsnips

Cauliflower Salad

*Baked Quinces

Jam Cake

Coffee

*Jam Cake—Cream ⅔ cup Crisco with 1 cup sugar, add 3 well beaten eggs, ½ cup sour cream, 1 teaspoon soda, 2 cups flour, ½ glass strawberry preserves, 1 teaspoon cinnamon, ½ teaspoon each cloves, ½ teaspoon nutmeg, and ½ teaspoon salt, mix and bake in layers. Put strawberry preserves between layers, and white icing on top.

September 6

Planked Bluefish with Potato Border

Grilled Tomatoes

*Corn Creole

Pepper Salad

Cheese Pasties

Grape Juice Water Ice

Coffee

*Corn Creole—Put 2 cans corn into saucepan with 2 tablespoons chopped green peppers and 1 cup milk, and cook slowly 10 minutes; season with salt and pepper, add 2 tablespoons Crisco and serve. This may be put in baking dish, covered with breadcrumbs, and baked 15 minutes.

September 7

*Chestnut Soup

Smothered Chicken

Parsley Potatoes

Peppers Stuffed with Corn

Pineapple Salad

Almond Custard

Coffee

*Chestnut Soup—Boil 1 quart chestnuts 20 minutes, then remove shells and brown inner skin, and put into saucepan with sufficient boiling water to cover them. Add piece lemon rind and 1 teaspoon salt, when soft remove rind and rub through a sieve. Then pour over them stirring all the time, 2 quarts white stock, ½ cup cream, 1 tablespoon Crisco rolled with 2 tablespoons flour, seasoning of salt and pepper. Bring to boiling point, remove from fire and serve hot.

September 8

*Planked Smelts

Baked Lamb Chops

Breaded Beets

Riced Potatoes

Avocado Pear Salad

Apricot Cream

Coffee

*Planked Smelts—Crisco a plank quite generously, and place upon it smelts that have been split, cleaned, and seasoned, and squeeze liberal amount of lemon juice over them. Arrange in form of large fish shape, and garnish with potato roses put on with pastry tube and sprinkle with tiny bits of Crisco and finely chopped parsley. Place plank in oven and cook until potatoes are slightly browned. Garnish before taking to table with sliced tomatoes and cucumbers, dressed in vinegar, between potato roses.

September 9

Soft Shell Crabs on Toast

Broiled Steak

Creamed Potatoes

*Stuffed Onions

Oyster Plant Salad

Mint and Pineapple Sherbet

Jumbles

Coffee

*Stuffed Onions—Boil 8 large onions in boiling salted water till tender. Drain, and with sharp knife cut centers from each. Mix together in a basin 2 tablespoons chopped cooked ham, 3 tablespoons crumbs, 2 tablespoons Crisco, 2 tablespoons cream, 1 beaten egg, salt, pepper, and paprika to taste, and 1 tablespoon chopped parsley. Fill with this mixture, sprinkle each with crumbs and dot with Crisco. Place on baking dish and bake in moderate oven 1 hour. Spanish onions are best to use.

September 10

Braised Ox Tails with Chestnuts

Boiled Sweet Potatoes

*Baked Stuffed Tomatoes

Lima Bean Salad

Peach Chartreuse

Coffee

*Baked Stuffed Tomatoes—Prepare tomatoes by scooping out centers. Put into a basin 1 cup crumbs, season with salt and pepper, 1 dozen chopped olives, 2 tablespoons chopped capers, 1 tablespoon chopped parsley, 1 tablespoon Crisco, beaten yolks 3 eggs, and moisten with stock. Fill tomatoes and set in hot oven to bake. Sprinkle top with crumbs and dot with Crisco.

September 11

Oysters au Gratin

Sirloin Steak, Anchovy Sauce

Duchesse Potatoes

*Buttered Beets

Red Cabbage and Celery Salad

Apricots Parisienne

Coffee

*Buttered Beets—Boil 1 dozen small beets in plenty of water and when tender put into cold water, slip peeling off of them, cut them in thin slices and put in saucepan with 4 tablespoons Crisco, pinch of salt and little pepper. Add before they are quite hot 1 tablespoon vinegar.

September 12

Fish Croquettes

Cucumber Puree

Broiled Duckling, Apple Sauce

*Fried Cauliflower

Potatoes

Olive Salad

Omelette Souffle

Coffee

*Fried Cauliflower—Remove large outside leaves from cauliflower, and cut flowers from stalk in symmetrical bunches and drop in salted ice water for a few moments. Cook in scalded milk and water until tender, then drain and let cool, and rub well with melted Crisco, which has been salted and peppered. Dip into frying batter and fry in hot Crisco until golden brown, draining upon white paper.

September 13

Clam Cocktails

*Stewed Squabs

Grape Jelly

Potato Balls

Green Corn

Watermelon Frappe

Coffee

*Stewed Squabs—Cut 2 squabs into neat joints. Put 1 cup water in saucepan when it boils lay in squabs, 1 sliced onion, and 1 slice of carrot, simmer for 1½ hours. Blend 2 tablespoons Crisco with 2 tablespoons flour, add 1 cup stock from squabs, salt and pepper to taste and boil for 5 minutes stirring all the time. Arrange the squabs on a hot dish and strain over the sauce.

September 14

Oysters

*Porterhouse Steak

Scalloped Tomatoes

Lima Beans

Apple and Chestnut Salad

Pear Sponge

Coffee

*Porterhouse Steak—Have large porterhouse steak well trimmed and shaped, and slit with sharp knife an opening flatwise through sirloin and tenderloin. Make forcemeat of 1 dozen olives chopped, 2 pounded anchovies, 1 chopped red pepper, salt and onion juice to taste, and 2 tablespoons melted Crisco. With this forcemeat fill smoothly cavities made in steak. Pinch steak together firmly at edges and set away on ice for 1 hour or even longer. Broil them over clear fire and serve without sauce.

September 15

Pea Soup

*Impanada

Celery Mayonnaise

Apple Trifle

Coffee

*Impanada—Cut up raw chicken, and flour each piece well. Line deep dish with slices raw sweet potato, slices raw white potato, some of chicken, little onion, few slices of bacon, salt and pepper to taste, and 1 can of tomatoes chopped fine, 2 tablespoons Crisco, and 1 tablespoon vinegar. Cover top of dish with sweet and white potatoes. Bake very slowly from 2 to 3 hours. Serve hot. This takes 3 medium-sized sweet potatoes and 6 medium-sized white potatoes.

September 16

*Baked Ham

Baked Potatoes

Brussels Sprouts

Spiced Grapes

Apple Salad

Ice Cream with Kisses

Coffee

*Baked Ham—Soak ham over night then wash and scrape it. Put it into cold water; let it come to boiling point then simmer for 2 hours. Let the ham cool in the water; then remove and draw off the skin. Bake in moderate oven for 2 hours; baste it frequently; using 1 cup of sherry wine, 2 spoonfuls at a time; then baste with melted Crisco. When done, cover with a paste made of browned flour and browned sugar moistened with sherry, and return to oven to brown.

September 17

*Oyster Bisque

Broiled Lamb Chops

Griddled Sweet Potatoes

Bean Croquettes, Tomato Sauce

Cauliflower Salad

Cocoanut Custard

Coffee

*Oyster Bisque—Boil 1 quart oysters in their own liquor with about 1 pint mildly-flavored white stock. Let boil for ½ an hour or even longer. Take up and strain, put back to boil, season with salt and white pepper as needed, add 1 quart rich milk and ½ a pint of cream. Blend together 1 tablespoon potato flour with 1 tablespoon melted Crisco, and with this thicken soup till it is smooth and velvety.

September 18

Hamburg Loaf, Tomato Sauce

Maitre d’Hotel Potatoes

Beet and String Bean Salad

Cheese Creams

*Chocolate Pudding with Macaroons

Coffee

*Chocolate Pudding with Macaroons—Put 3 cups milk to boil. Have 5 tablespoons grated chocolate in pan with ½ cup boiling water and 4 tablespoons sugar. When chocolate paste is smooth pour in milk. Mix 4 tablespoons cornstarch with 1 cup milk, add 1 teaspoon Crisco, and ¼ teaspoon salt, and with this thicken boiling milk. Add 1 cup macaroon crumbs and beaten whites of 2 eggs. Pour into wet mold and set on ice 1 hour.

September 19

Vegetable Soup

Roast Spare Ribs, Apple Sauce

*Sweet Potatoes, Southern Style

Orange Custard

Coffee

*Sweet Potatoes, Southern Style—Bake sweet potatoes until thoroughly done. Remove from oven and cut in halves lengthwise; remove potato from skins carefully, so as to keep skins in condition to refill. Mash potato, adding sufficient melted Crisco and cream to moisten. The potato mixture should be of the consistency of mashed potato when put back in shells. Season with salt, pepper, and a very little sherry. Refill skins, brush tops with Crisco and brown 5 minutes in hot oven.

September 20

Broiled Striped Bass

Porterhouse Steak with Olives

Baked Creamed Potatoes

*Asparagus, Italian Style

String Bean Salad

Pineapple Fluff

Coffee

*Asparagus, Italian Style—Cut tender parts of 2 bunches of asparagus into short lengths and set to boil till quite tender. Take up, drain, and put into saucepan with 3 tablespoons melted Crisco, few drops lemon juice, sprinkling of red pepper and salt. Let get thoroughly hot, take up, and serve on slices of fried bread.

September 21

Fried Cod Steaks

Sweet Potatoes

Boiled Onions

Cucumber Salad

Walnut Pudding

*Feather Cake

Coffee

*Feather Cake—Cream ½ cup Crisco with ½ cup sugar, and ½ teaspoon salt, and 2 eggs beaten with ½ cup sugar, 1 teaspoon lemon extract, 1 cup milk, 2½ cups flour, and 2½ teaspoons baking powder. Beat 2 minutes and turn into Criscoed and floured cake tin. Bake in moderate oven for ¾ of an hour.

September 22

Cream of Barley Soup

*Shepherd’s Pie

Broiled Tomatoes

Cucumber Salad with Red Peppers

Wine Jelly

Coffee

*Shepherd’s Pie—Chop 1 pound cooked meat, mix in 2 tablespoons breadcrumbs, 1 chopped onion, 1 tablespoon chopped parsley, 1 cup gravy, salt and pepper to taste, 2 tablespoons Crisco, half teaspoon powdered herbs, and 1 tablespoon tomato catsup. Turn into fireproof dish and cover with thick layer seasoned mashed potatoes. Brush over with beaten egg and dot with pieces of Crisco. Bake 20 minutes.

September 23

*Mock Duck, Rice Stuffing

Buttered Beets

Succotash

Lettuce Salad

Grape Sherbet

Coffee

*Mock Duck—1 cup chopped celery, 2 cups breadcrumbs, 2 cups chopped black walnut meats, 2 cups boiled rice, 6 hard-cooked eggs, 3 raw eggs, 1 tablespoon grated onion, 1 tablespoon salt, 1 saltspoon pepper, and 2 tablespoons Crisco.

Cook crumbs with 1 pint water for 5 minutes; add celery, hard-cooked eggs, chopped; remove from fire, add Crisco, nuts, rice and seasonings. Mix well with raw eggs, slightly beaten. Form into shape of duck, brush over with melted Crisco and bake 1 hour. Serve with apple sauce.

September 24

Macaroni Soup

Fried Scallops

Tournedos, a la Bordelaise

Mashed Potatoes

Baked Tomatoes

*Cold Slaw

Queen Mab Pudding

Coffee

*Cold Slaw—Cut 2 cabbages very fine and put it in salad bowl. Boil 2 tablespoons vinegar. Beat up 2 eggs, add ½ cup sour cream, 2 tablespoons Crisco and add them to boiled vinegar. Stir over fire till boding, add 1 teaspoon salt and ¼ teaspoon pepper, pour over cabbage, and it is ready to serve when very cold.

September 25

Broiled Butterfish

Fried Potatoes

Cucumber Salad

Cheese Balls

*Bread Pudding with Cherries

Coffee

*Bread Pudding with Cherries—Soak ½ pound bread in cold water till soft. Press out water and beat out any lumps with fork. Add 2 tablespoons Crisco, 2 tablespoons sugar, ½ teaspoon vanilla extract, and ¼ pound glace cherries and 1 teaspoon baking powder. Mix well, and add 1 well-beaten egg and 3 tablespoons milk. Put into Criscoed basin and cover with Criscoed paper, and steam for 1½ hours.

September 26

Veal Cutlets

Sliced Lemon

Baked Cucumbers

Lyonnaise Potatoes

Red Pepper Salad

*Amber Pudding

Coffee

*Amber Pudding—Peel, core, and quarter 8 apples. Put 3 tablespoons Crisco in a pan, when warm add apples, 3 tablespoons sugar, grated rind 1 lemon, and stew slowly till soft, then rub through a sieve. Add yolks of 3 eggs, and ½ teaspoon cinnamon. Roll out Crisco pastry thinly, cut off a strip and press it on to the edge of a wet pudding dish. Put apple mixture into dish and bake for 30 minutes in a hot oven. Beat up whites of eggs with ½ teaspoon salt, to stiff froth, add 2 teaspoons sugar and 2 drops vanilla. Heap this meringue all over apple mixture. Dust with sugar and place here and there a glace cherry. Replace in oven to brown slightly.

September 27

Pot Roast of Beef, Gravy

Parsnips

Boiled Potatoes

Stuffed Cucumber Salad

*Conservative Pudding

Coffee

*Conservative Pudding—The weight of 3 eggs in Crisco, sugar, and flour. Beat Crisco and sugar to a cream, add flour, 1 teaspoon baking powder, and mix slowly with eggs. Add ½ teaspoon vanilla extract and mix all well. Ornament a Criscoed mold with raisins, pour in mixture, steam 2 hours and serve hot with milk.

September 28

Pea Soup

Boiled Tripe, Cream Sauce

Stewed Celery

Mashed Potatoes

Beet Salad

Meringues with Sliced Peaches

*Almond Fingers

Coffee

*Almond Fingers—2 cups flour, ½ cup Crisco, 1 egg, 2 tablespoons sugar, and ½ teaspoon baking powder. Rub Crisco into flour, add sugar and baking powder. Make into stiff paste with egg. Roll out and cut into fingers. Chop 1 cup almonds and mix with ½ cup sifted sugar, and white of 1 egg. Spread on fingers and bake quickly a light brown color.

September 29

*Pilau of Fowl

Glazed Carrots

Potatoes an Gratin

Lettuce and Nasturtium Salad

Vanilla Eclairs

Coffee

*Pilau of Fowl—Truss fowl for boiling, place in pan with 3 cups stock or water and simmer 30 minutes. Wash and dry 1 cup rice. Melt 2 tablespoons Crisco and fry 1 chopped onion to golden brown in it; remove onion to plate, add 2 extra tablespoons Crisco and fry rice and ¼ cup blanched almonds till yellow, add onion, 2 tablespoons seeded raisins, with salt and paprika to taste. Tie in piece of muslin 3 cloves, 6 whole white peppers, 1 bay leaf, and 1 inch cinnamon stick and add them. Make hole in center of rice, lay fowl in it, pour in 1 cup of the stock, let simmer until fowl and rice are cooked, adding more stock as rice swells. Turn fowl over during cooking. Serve fowl with rice around it.

September 30

Raw Oysters

Steamed Fish, Lemon Sauce

Potatoes

Stuffed Tomatoes

Radish and Lettuce Salad

*Hot Cheese Sandwiches

Vanilla Cream Puffs

Coffee

*Hot Cheese Sandwiches—Melt ¼ pound cheese with 3 tablespoons Crisco, ½ teaspoon salt, few grains red pepper, and 1 teaspoon mustard; moisten with a little vinegar and spread between thin slices of white bread. Cut into neat rounds.

October 1

Veal Cutlets

Rice Croquettes

Lima Beans

Cabbage and Apple Salad

*Nut Pudding

Coffee

*Nut Pudding—1 cup soft breadcrumbs, 2 cups scalded milk, 1 tablespoon Crisco, 1 cup chopped nuts, ½ teaspoon salt, 2 egg yolks, ¾ cup sugar, juice and grated rind of 1 lemon, 2 egg whites beaten until stiff, and 2 squares chocolate, melted. Mix breadcrumbs, milk, Crisco, nuts, salt, egg yolks, sugar, chocolate, juice and rind of lemon. When well blended, cut and fold in whites of eggs; pour into Criscoed individual molds, and bake 20 to 30 minutes. Serve hot with cream.

Vegetarian

October 2

Tomato Bisque Crackers

Baked Sweet Potatoes

Baked Beans

Corn Fritters

Lettuce, French Dressing

*Orange Pie

Coffee

*Orange Pie—Line pie tin with Crisco pastry. Beat yolks of 3 eggs with 1 cup sugar till light; add 1 tablespoon cornstarch, ⅔ cup milk, grated rind and strained juice of 1 orange. Place in double boiler and stir till it thickens, then pour on to crust and bake 30 minutes. Cover top with meringue made with whites of eggs and sweetened with 3 tablespoons sugar and flavored with 1 teaspoon orange extract. Place in oven to brown.