A Calendar of Dinners

January 1

*Black Bean Soup

Roast Leg of Mutton, Currant Jelly

Stewed Tomatoes

Baked Sweet Potatoes

Macedoine Salad

Cheese Straws

Fruit Cake

Coffee

*Black Bean Soup—2 cups black beans, 3 tablespoons Crisco, 1 onion, 1 lemon, 2 quarts stock or water, 2 stalks celery, 2 hard-cooked eggs, 1½ tablespoons flour, 3 cloves, 1 tablespoon Worcestershire sauce, salt, pepper, red pepper, and mustard to taste.

Wash beans and soak over night; in morning drain, cover with boiling water and boil 30 minutes; drain, throwing away water. Slice onion, dice celery, and cook 5 minutes in half of Crisco in soup pot; add beans, stock or water, and cloves. Simmer until beans are soft, add more water as stock or water boils away. Rub through sieve, add remaining Crisco and flour rubbed together, then heat to boiling point, add seasonings. Cut lemon in thin slices, removing seeds, and cut eggs in thin slices. Put them into a hot soup tureen, and strain soup over them.

January 2

Palestine Soup

*Jugged Hare, Red Currant Jelly

Brussels Sprouts

Potato Puff

Endive Salad

Cheese Fingers

Vanilla Souffle

Coffee

*Jugged Hare—1 hare, 1 cup Crisco, 1½ pounds gravy beef, 1 onion, 1 lemon, 6 cloves, 1 cup port wine, few forcemeat balls, salt, red pepper and pepper to taste.

Skin, paunch and wash hare, cut it into pieces, dredge with flour, and fry in hot Crisco. Have ready 1½ pints gravy, made from beef, and thickened with flour. Put this into jar; add pieces of fried hare, onion stuck with cloves, lemon peeled and sliced, and seasonings; cover jar tightly, put into saucepan of boiling water, and let it stew until hare is quite tender, taking care to keep the water boiling. When nearly ready pour in wine, add forcemeat balls, and allow to cook 10 minutes. Serve with red currant jelly.

For forcemeat balls, mix together in basin, 2 tablespoons Crisco, 4 tablespoons crumbs, 1 tablespoon chopped parsley, ¼ teaspoon poultry seasoning, ½ teaspoon grated lemon rind, seasoning of salt, pepper, red pepper, and paprika, and 1 beaten egg, form into small balls, roll in flour, and add to hare.

January 3

*Lobster Bisque

Toasted Crackers

Olives

Celery

Pickles

Roast Pigeons

Sweet Potatoes

Fried Hominy

Lettuce Salad

Cheese Balls

Lemon Meringue Pie

Coffee

*Lobster Bisque—4 tablespoons flour, 3 tablespoons Crisco, 1 tablespoon salt, 1 head celery, 2 lobsters, 1 small onion, 6 whole white peppers, 4 sprigs parsley, 1 quart milk, white pepper to taste.

Cover lobsters with boiling water, add salt, celery diced, whole peppers, parsley and onion. Cook until lobsters’ claws can easily be pulled apart; it will probably take 25 minutes. When cool enough to handle, cut lobsters down back, remove meat from body and claws. Save coral. Put back all tough parts with small claws and shells, and cook for 20 minutes in same liquor. Liquor must be considerably reduced. Dry coral, rub through sieve. Blend Crisco and flour in saucepan over fire, stir in milk, let this come to boil, add 2 cups of strained lobster broth. Bring to boiling point, season with salt and pepper, and stir in sifted coral enough to give liquid bright pink color. Place lobster meat cut in fine pieces in hot tureen, pour hot mixture over and serve hot.

January 4

Lentil Soup

Roast Loin of Pork, Apple Sauce

Potato Balls

Artichokes, a la Creme

*Orange Salad

Cheese Fingers

Pineapple Pudding

Coffee

*Orange Salad—1 tablespoon brandy, 1 tablespoon melted Crisco, ½ teaspoon sugar, 1 teaspoon chopped tarragon, 1 teaspoon chopped chervil, and 6 oranges.

Cut peel from oranges, carefully removing all pith, cut out pulpy pieces in each of natural divisions so that there is no skin of any kind or pips taken out with pieces fruit, sprinkle over these pieces tarragon, chervil, melted Crisco, brandy and sugar. This salad should be placed on ice if possible 1 hour before serving.

January 5

Cheese Canapes

Julienne Soup

Bread Sticks

*Roast Stuffed Chicken, Brown Gravy

Creamed Cauliflower

Potato Croquettes

Olive Salad

Cheese Relish

Pistachio Ice Cream

Coffee

*Roast Stuffed Chicken—6 tablespoons breadcrumbs, 2 tablespoons Crisco, 2 tablespoons chopped cooked ham, 1 beaten egg, 1 teaspoon chopped parsley, 1 chicken, 2 tablespoons milk, seasoning red pepper, white pepper, salt, powdered mace and herbs to taste.

Clean and draw chicken. Melt Crisco, add it to crumbs, ham, egg, parsley, milk, and seasonings; mix and place in breast of fowl. If young chicken leave on feet, which should be scalded and skinned; if an older bird, cut off legs half-way to first joint, turn back pinions, run skewer through them, catching top part of legs; tie bottom part of legs together. Set in hot oven from ¾ to 1¼ hours, according to size; baste well with melted Crisco, and about 15 minutes before it is finished dredge with flour and brown. To make brown gravy, pour from tin fat, sprinkle in 2 teaspoons browned flour, then add 1 cup boiling water, containing ½ teaspoon extract beef, salt and pepper; allow this to boil 3 minutes, strain over chicken, or serve in sauceboat.

January 6

Oyster Cocktail

Fried Cod Steaks

Potatoes au Gratin

*Stewed Tomatoes

Cold Slaw

Cheese Wafers

Cocoanut Pudding

Coffee

*Stewed Tomatoes—1 can tomatoes, 2 tablespoons Crisco, 1 cup breadcrumbs, seasoning salt, pepper and paprika.

Empty tomatoes into double boiler, add breadcrumbs, salt, pepper, and paprika, and cook slowly for ½ an hour, stirring from time to time. Just before serving add Crisco and stir till melted. While the tomatoes will be ready with ½ hour’s cooking, they are improved by cooking 1 hour, and are better still if warmed again after cooling.

January 7

Clam Cocktail

Boiled Salmon with Parsley Butter

Roast Duck, Olive Sauce and Fried Hominy

Riced Potatoes

French Peas

Creamed Salsify

Celery Mayonnaise

*Cheese Ramekins

Banbury Tarts

Coffee

*Cheese Ramekins—4 tablespoons flour, 3 tablespoons Crisco, ½ cup milk, 3 whole eggs, 1 white egg, salt, white pepper, and red pepper to taste, and ½ cup grated cheese.

In saucepan, mix Crisco and flour over fire, when smooth stir in milk, and cook until thick, add seasonings; mix well. Remove pan from fire, add yolks eggs 1 by 1, mix each thoroughly, then mix in cheese, and fold in stiffly beaten white egg. Pour into Criscoed ramekins, and bake in hot oven 15 minutes. Serve hot.

January 8

Cherry Cocktail

Corn Soup

Crisp Crackers

Pot Roast with Dumplings

Lettuce and Radish Salad

*Cheese Biscuits

Spice Jelly

Coffee

*Cheese Biscuits—4 teaspoons flour, 6 tablespoons grated Parmesan cheese, 3 tablespoons Crisco, 1 yolk of egg, 2 teaspoons cold water, salt and red pepper to taste.

Mix flour and cheese; add salt and red pepper to taste. Rub in Crisco lightly. Mix yolk egg with water; add enough of these to mix flour, etc., to stiff paste. Knead till smooth on floured board, then roll out and cut into biscuits with small cutter; lay on Criscoed tin and bake in quick oven 8 to 10 minutes, or until they are a delicate biscuit color. They require to be carefully watched, as they burn easily. Parmesan cheese is best, but other dry kinds can be used. The biscuits are brittle, so always prepare more than are actually required. They rewarm well with care.

January 9

Vermicelli Soup

*Beef Loaf, Tomato Sauce

Mashed Potatoes

Baked Squash

Apple and Celery Salad

Cheese Wafers

Mince Pie

Coffee

*Beef Loaf—2 pounds lean meat, 3 tablespoons Crisco, ¼ pound salt pork, 1 cup cracker crumbs, 3 beaten eggs, 1 teaspoon onion juice, 1 tablespoon lemon juice, 1 cup beef stock, salt and pepper to taste.

Wipe meat, remove all skin and membranes, then put it through meat grinder, add Crisco melted, eggs, crumbs, onion juice, lemon juice, stock and seasonings. Press into greased pan and cover. Bake 1 hour. Baste occasionally during baking with melted Crisco.

January 10

Cream of Carrot Soup

Pickles

Celery

Olives

*Beef Steak and Kidney Pie

Baked Potatoes

Scalloped Onions

Cauliflower Salad

Cheese

Crackers

Lemon Snow

Coffee

*Beef Steak and Kidney Pie—2 pounds lean steak, 4 sheep’s kidneys, some melted Crisco, salt and pepper to taste, 1 tablespoon Worcestershire sauce, and some pie crust.

Cut steak very thinly and dip it in melted Crisco, then in flour seasoned with salt and pepper. Roll up pieces of steak and lay them in fireproof baking dish. Skin kidneys, cut them in thin slices, leaving out fat in middle kidney; dip them also in seasonings and lay them on top of meat. Sprinkle in Worcestershire sauce and fill up dish with water. Roll pastry rather larger than size required for dish. Wet edge of dish and put narrow band of paste round; wet band, place on it remainder of paste, which cut to size of dish, then pinch edges, and brush over with beaten egg. Make large hole in top and into this put ends some leaf-shaped pieces of paste, with an ornament in center; brush leaves over with egg and bake in hot oven 1½ hours.

January 11

Tomato Bisque

Pickled Peaches

Celery

*Roast Rabbit, Currant Jelly Sauce

Hominy Squares

Riced Potatoes

Boiled Onions

Cranberry Salad

Apricot Tapioca

Coffee

*Roast Rabbit—6 tablespoons breadcrumbs, 3 tablespoons chopped cooked ham, 3 tablespoons Crisco, 1 tablespoon chopped parsley, 1 teaspoon grated lemon rind, ½ teaspoon powdered herbs, 3 chopped mushrooms, three beaten eggs, 1 rabbit, salt, pepper, and red pepper to taste. Beat up eggs, add mushrooms, Crisco, ham, breadcrumbs, parsley, and seasonings, and mix well. Wipe rabbit, and season inside with pepper, salt, and powdered cloves. Lay forcemeat inside rabbit and sew top; skewer head back and legs on each side; roast 1 hour, basting well with melted Crisco. Serve hot with currant jelly sauce.

January 12

Clear Soup

Roast Duck, Plum Jelly

Mashed Turnips

*Potato Croquettes

Apple Salad

Hot Cheese Wafers

Grape Fruit Jelly

Coffee

*Potato Croquettes—2 pints mashed potatoes, 2 eggs, 2 tablespoons Crisco, 1 tablespoon chopped parsley, salt, pepper, and red pepper to taste.

Mash potatoes by rubbing them through wire sieve with back of wooden spoon; dissolve Crisco, add it to potatoes with 1 of eggs well beaten and seasonings. Mix and divide into 10 or 12 pieces, form them into neat croquettes, brush over with remaining beaten egg, toss in breadcrumbs, and fry in hot Crisco.

January 13

Oysters on Half Shell

Radishes

Pickled Pears

*Mutton Cutlets

Potato Balls

Chestnut Puree

Lettuce, French Dressing

Pineapple Bavarian Cream

Cakes

Coffee

*Mutton Cutlets—Slit 1 pound chestnuts, place in hot oven to loosen skins, shell and take off inner skin. Place in saucepan with gravy to cover and ½ teaspoon salt. Boil until tender, then drain and rub through sieve. Chop fine 2 slices ham, add 2 tablespoons Crisco with ¼ pound chestnut puree, season with salt, pepper and red pepper. Add 1 egg yolk and mix. Trim 8 cutlets, make ¼ cup Crisco hot in frying pan, cook cutlets 1 minute on right side only, then arrange them flat on dish, cover with another with weight on top, leave until cold. Spread puree over cooked side of cutlets, brush with beaten egg and cover with breadcrumbs. Fry on both sides, and place in oven 5 minutes. Dish in circle on mashed potatoes; fill center with fried potato balls and sprinkle with chopped parsley. Serve with gravy.

January 14

Cream of Cheese Soup

Celery

Olives

*Codfish Balls

Baked Potatoes

Baked Macaroni and Peas

Spinach Salad

Cheese Relish

Fig Pudding

Coffee

*Codfish Balls—2 cupfuls mashed potatoes, 1½ cupfuls shredded codfish, 1 egg, 1 tablespoonful Crisco, melted, ⅛ teaspoonful pepper. Put codfish in wire strainer, let cold water run through and squeeze dry. Mix the hot, unseasoned potatoes with codfish. To this add the melted Crisco, beaten egg and pepper. Beat well. Shape in balls and fry in deep Crisco until a golden brown color.

January 15

Vegetable Soup

Pickled Beets

Celery

Olives

Sauted Chicken, Brown Gravy

*Candied Sweet Potatoes

Lettuce and Green Pepper Salad

Plum Pudding, Hard Sauce

Coffee

*Candied Sweet Potatoes—12 sweet potatoes, 1 cup boiling water, brown sugar, ¼ cup Crisco, salt, pepper, and powdered cinnamon. Pare and parboil potatoes, cut in halves, boil 10 minutes, drain, lay in greased baking dish. Spread with Crisco, sprinkle with brown sugar, salt, pepper, and powdered cinnamon, pour in boiling water and cook until tender. Baste often with sauce in pan while cooking. The cinnamon may be omitted.

January 16

*Lettuce Cocktail

Cream of Spinach Soup

Broiled Hamburg Steak

Baked Potatoes

Brussels Sprouts

Pineapple Salad

Cheese Balls

Urney Pudding

Coffee

*Lettuce Cocktail—1 crisp head of lettuce, 4 tablespoons tomato catsup, 2 tablespoons Crisco, 2 tablespoons Worcestershire sauce, 4 hard-cooked eggs, 4 tablespoons vinegar, 3 tablespoons sugar, 4 small onions, and salt to taste.

Cut lettuce fine with scissors and shred eggs and onions. Melt Crisco, when cool, add tomato catsup, Worcestershire sauce, sugar, vinegar and salt. At serving time pour this sauce over lettuce, eggs and onions. Serve very cold in cocktail glasses.

January 17

Prune Cocktail

*Brown Fricassee of Chicken

Boiled Rice

Baking Powder Biscuit

Apple and Celery Salad

Mince Pie

Coffee

*Brown Fricassee of Chicken—Draw, singe, and joint chicken. Put 4 tablespoons Crisco in saucepan; when brown, put in chicken. Stir until every piece is nicely browned, then add 2 tablespoons flour, stir again, add 1 pint boiling water or stock, stir until it boils; add 1 teaspoon of salt. Cover, and let simmer gently until tender, then add 1 teaspoon onion juice, and little black pepper. Put neck-piece, heart, liver, gizzard, and back pieces in center of dish; put 2 pieces of breast on top, second joints on one side of plate, legs crossed on other, and wing at each end of plate. Pour sauce over, sprinkle with chopped parsley, and serve.

January 18

Broiled Halibut

Maitre d’Hotel Potatoes

*Escalloped Tomatoes

Lettuce, French Dressing

Pumpkin Pie

Cheese Squares

Coffee

*Escalloped Tomatoes—Drain juice from 1 can tomatoes. Brush baking dish over with Crisco, and cover bottom with tomatoes; dot with Crisco, dredge with pepper and salt, and sprinkle generously with breadcrumbs; arrange another layer of tomatoes, and crumbs, and so proceed until dish is filled. Pour over all enough of juice of tomatoes to moisten well, and then finish dish with covering of crumbs. Bake 20 minutes in moderate oven.

January 19

Consomme with Vermicelli

Grated Parmesan Cheese

Fried Oysters, Sauce Tartare

*Mushrooms Cooked Under Glass Bells

Supreme of Chicken

Asparagus, Cream Glacé

Orange Ice

Coffee

*Mushrooms Cooked Under Glass Bells—Saute ½ pound of peeled mushroom caps in 3 tablespoons Crisco, season with salt and paprika, add 1 cup of cream, cover and let simmer until reduced a little. Arrange mushrooms on round of bread in mushroom dish, pour liquid over, cover with glass bell and bake 20 minutes in moderate oven. Send to table without removing glass, which confines delicate flavor and aroma of mushrooms.

January 20

Clam Chowder

Rolled Beefsteak, Peanut Butter Sauce

Succotash

Boiled Onions

*Cream Cheese and Pimiento Salad

Baked Custard

Lady Fingers

Black Coffee

*Cream Cheese and Pimiento Salad—Wash and dry 1 can pimientoes. Fill them with creamed cheese. Chill, slice and serve on crisp lettuce leaves with following dressing: Mix ½ tablespoon salt, ½ tablespoon mustard, ¾ tablespoon sugar, and 1 tablespoon flour, and when thoroughly blended, add 2 egg yolks, slightly beaten, 3 tablespoons melted Crisco, ¾ cup milk, and ¼ cup vinegar. Cook in double boiler, stirring constantly, until mixture thickens. Strain and cool.

January 21

*Cream of Lettuce Soup

Roast Shoulder of Mutton, Caper Sauce

Mashed Potatoes

Baked Squash

Celery Salad

Cheese Wafers

Apple Tapioca

Coffee

*Cream of Lettuce Soup—3 cups white stock, 2 heads lettuce, 2 tablespoons cooked rice, ½ cup cream, ¼ tablespoon onion, finely chopped, 1 tablespoon Crisco, yolk 1 egg, nutmeg, salt and pepper to taste. Remove outer leaves from lettuce and shred it. Cook onion 5 minutes in Crisco, add lettuce, rice, and stock. Add cream, yolk egg slightly beaten, nutmeg, salt, and pepper to taste.

January 22

Filleted Anchovies with Lemon

Celery

Ripe Olives

Salted Pistachio Nuts

Consomme, a la Royale

*Halibut Turbans

Roast Goose, Apple Jelly

Potato Puff

Mashed Turnip

Endive and Roquefort Cheese Salad

Coupe St. Jacques

Coffee

*Halibut Turbans—Have 4 slices halibut cut ½ an inch thick; remove skin and bone, thus securing 16 fillets. Dip in melted Crisco; squeeze over juice of 1 lemon, little onion juice and sprinkle with salt and pepper. Commencing with the widest end, roll each fillet into a “turban” and fasten by running through each Criscoed wooden skewer. Bake 20 minutes, basting with hot stock, or Crisco melted in hot water. Arrange crown shape on serving dish. Fill the center with boiled potato-balls, dressed with salt, Crisco, and chopped parsley. Serve with Hollandaise sauce.

January 23

Barley Soup

Corned Beef

*Ladies’ Cabbage

Fried Celery

Beet Salad

Cheese

Crackers

Arrowroot Pudding with Stewed Fruit

Coffee

*Ladies’ Cabbage—Cut small, hard head cabbage into halves; remove core and harder portions, chop remaining part quite fine. Throw this into kettle of boiling salted water, boil uncovered for 30 minutes; drain in colander. Put cabbage back in saucepan, add 2 tablespoons Crisco, 1 tablespoon flour; dust flour over cabbage; stir carefully with wooden spoon, and add ½ pint of milk, ½ teaspoon of salt and 1 saltspoon of white pepper. Stand this on back part of stove to simmer 10 minutes; send to table.

January 24

Blue Points

Brown Bread Sandwiches

Broiled Squabs

Potato Croquettes

*Cauliflower au Gratin

Asparagus Salad

Cheese Fingers

Spanish Cream

Coffee

*Cauliflower au Gratin—Boil 1 large cauliflower, drain it, and break sprigs apart. Arrange in layers in Criscoed baking dish, sprinkling each layer with cheese, seasoning it with pepper and salt, and little melted Crisco. When dish is filled pour on 1 cup white sauce, sprinkle top with crumbs and cheese, and let bake 15 minutes to brown.

January 25

Sardines on Toast, Caper Sauce

*Risotto

Peas

Fried Canned Tomatoes

Lettuce and Hard-Cooked Eggs

Jellied Prunes

Whipped Cream

Gold Cake

Coffee

*Risotto—½ pound rice, 1 small onion, 4 tablespoons Crisco, ¼ cup grated Parmesan cheese, ½ pint tomato sauce, about 1 pint good stock, salt, pepper, nutmeg, and ½ teaspoon saffron.

Wash rice in several courses of water, drain and dry. Peel and chop onion. Melt Crisco in stewpan; when hot add onion, fry over gentle fire until light fawn color, then add rice; shake pan over fire for a few minutes, so as to fry rice a little. Next add seasoning, salt, pepper, nutmeg, and saffron; moisten with little stock, and add more as rice begins to swell. When stock is used up, gradually add sauce. When rice is tender mix in grated cheese. It is then ready to serve. In preparing this dish remember that rice should be well done, and should be neither too dry nor too moist.

January 26

Onion Soup

Roast Chicken, Chestnut Stuffing, Giblet Sauce

Cranberries

Celery au Jus

Baked Macaroni with Cheese

*Grapefruit Salad

Burnt Almond Ice Cream

Coffee

*Grapefruit Salad—Take out inside of grapefruit, and cut edge of shell into points; slice meat of fruit with 2 oranges, 1 cup pineapple, 1 cup cherries, ½ cup chopped nut meats, 1 diced apple, the juice of 1 lemon, and 3 tablespoons powdered sugar; fill shell, and serve with following dressing:

Beat yolks 2 eggs until creamy, then add to them ½ teaspoon dry mustard and same quantity salt. Next beat in slowly 4 tablespoons melted Crisco and 6 tablespoons hot vinegar. Cook in double boiler until it thickens. When cold, and just before serving, 1 cup of cream, sweet or sour, may be folded in.

January 27

Shrimp Cocktail

*Salmon Croquettes, Tomato Sauce

French Peas

Mashed Potatoes

Pickled Mangoes

Cottage Pudding, Maple Sauce

Coffee

*Salmon Croquettes—1 pound can salmon, ½ teaspoon salt, red pepper to taste, ¼ cup crackercrumbs, ½ teaspoon grated onion, 1 well beaten egg, 1 tablespoon Crisco, and 1 tablespoon chopped parsley.

From 1 can salmon, opened neatly, take fish and chop it fine; add salt and pepper, Crisco, parsley and crackercrumbs; moisten it with the egg and mix well, turn out upon dish; then roll into cones, dip these in beaten egg seasoned with salt and pepper, roll in breadcrumbs. Fry in deep Crisco until delicate brown, drain them a moment, arrange neatly on hot dish and serve with tomato sauce. The Crisco should be heated until crumb of bread becomes golden brown in 40 seconds.

January 28

*Croutes, a la Marie

Oyster Balls, Horseradish Sauce

Potato Souffle

Baked Cucumbers

Nut and Celery Salad

Chocolate Bavarian Cream

Coffee

*Croutes, a la Marie—Pass 1 small tureen foie gras through fine wire sieve. Put in basin, add 1 teaspoon Crisco, pepper and salt to taste, and then stir in gently ½ a gill cream. Pipe with a star tube on to round croute of short crust; garnish with pimientoes cut in strips and whipped cream.

January 29

Lobster Canapes

Cream of Oyster Soup

Crackers

Olives

Celery

Planked Shad, Roe Sauce

Duchess Potatoes

Cucumbers, French Dressing

*Cabinet Pudding

Coffee

*Cabinet Pudding—8 stale lady fingers, 12 macaroons, 3 tablespoons cherries, currants, and citron peel chopped fine, 1 tablespoon sugar, 3 eggs, 1 pint milk, 2 teaspoons Crisco, and vanilla extract.

Decorate bottom of mold with some fruit, lay row macaroons round edge of bottom. Cut ladyfingers into pieces, mix with fruit and loosely fill mold. Beat eggs with little cold milk, and 2 teaspoons Crisco, scald remainder of milk, and pour on to eggs, beating at the same time. Sweeten and flavor to taste. Gently pour this into mold. Cover with Criscoed paper and place in steamer to cook until set. This will take ¾ of an hour. Let pudding stand 1 minute or 2 before turning out. Serve with custard sauce.

January 30

*Croutes, a la Rosamonde

Roast Tenderloin of Pork

Sweet Potatoes, Southern Style

Spinach, a la Creme

Parmesan Cheese

Apple Salad

Cranberry Pie

Coffee

*Croutes, a la Rosamonde—Take some small round tomatoes, and cut in slices ¼ inch thick. Lay in dish and sprinkle with melted Crisco, vinegar, pepper and salt. Then make some round croutes of short paste little larger than tomato; place 1 slice tomato on each, 1 rolled fillet anchovy on top, and garnish with 1 hard-cooked egg yolk and small piece white endive.

January 31

Spinach Soup

*Irish Stew

Baked Macaroni

Onion and Lettuce Salad

Cheese Puffs

Golden Parfait

Coffee

*Irish Stew—1 pound middle neck mutton, 2 pounds potatoes, 4 onions, 1 tablespoon Crisco, bunch of herbs, pepper and salt, 1 tablespoon flour. 1 teaspoon chopped parsley, and cold water.

Put Crisco into saucepan with mutton which should be cut into small pieces. Peel and quarter onions, and put them in saucepan, add herbs and barely cover with cold water. Peel potatoes, choose small ones and do not cut them up, and lay over meat, sprinkle little salt and pepper on potatoes and bring to boil. Then add flour and stand saucepan where it will stew gently 2 hours. Take out herbs, season to taste with salt and pepper. Dish up meat in circle on flat dish, put potatoes and onions in center, leaving 1 potato in saucepan, to mash and thicken the gravy a little, pour gravy over stew, and sprinkle with parsley. Inferior cuts of mutton can be used advantageously for this dish, such as scrag-end or breast of mutton; the bones and gristle with long stewing give a nice flavor to the dish.

February 1

*Braised Loin of Mutton with Mushrooms

Boiled Potatoes

Spinach Garnished with Hard-Cooked Eggs

Spiced Currants

Carrot Salad

Coffee Jelly

Coffee

*Braised Loin of Mutton with Mushrooms—3 pounds loin mutton, 1 stalk celery, ½ teaspoon whole peppers, 1 bunch of sweet herbs, 2 tablespoons Crisco, pepper, salt, red pepper, 1 turnip, 1 carrot, 2 or 3 cloves, sprig of parsley, and 2 tablespoons flour.

Remove bone from mutton, thoroughly rub it with salt, pepper, and red pepper; roll up and tie into roll; cut up celery, onion, carrot, and turnip, and lay them at bottom of stewpan with sweet herbs and parsley; lay mutton on top of these, and pour round enough water to 3 parts cover it, simmer slowly 1½ to 2 hours; lift mutton into dripping tin with few tablespoons gravy; set in brisk oven until brown; strain gravy and skim off fat, put Crisco into saucepan, and when brown, add flour, and brown also; then add gravy gradually, little pepper and salt, and 1 dozen button mushrooms, skinned; boil 8 minutes; dish mutton with mushrooms round, and gravy strained over.

February 2

*Artichoke Soup

Fried Fillets of Fish, Sauce Tartare

Riced Potatoes

Onions Stuffed with Nuts

Egg Salad

Toasted Cheese

Russian Charlotte

Coffee

*Artichoke Soup—2 pints white stock or water, 1 pint milk, 2 pounds Jerusalem artichokes, 2 onions, 1 bay leaf, 1 strip celery, 2 tablespoons Crisco, pepper and salt to taste.

Wash artichokes, put 1 tablespoon vinegar into basin of water and keep artichokes in it as much as possible while paring them, to preserve their whiteness. Cut onions, bay leaf, celery, and artichokes into slices, melt Crisco in stewpan, fry vegetables 10 or 15 minutes without browning; then pour in stock and boil until tender. Rub through fine sieve, return to saucepan, add milk and seasoning, bring to boil and serve.

When a thicker soup is desired 1 dessertspoon of cornstarch, flour, or a mashed potato should be blended with little milk or stock, and added to soup a few minutes before serving.

February 3

Consomme du Barry

Roast Ribs of Beef

*Franconia Potatoes

Corn Cakes

Mashed Turnips

Radish Salad

Marshmallow Pudding

Coffee

*Franconia Potatoes—Pare 10 medium-sized potatoes; parboil five minutes. Place on grate under roast ribs of beef. Baste with melted Crisco, and bake from 20 to 30 minutes, turning often.

February 4

Steamed Oysters

Lambs’ Tongues, Tremont Style

Browned Potatoes

*Anchovy Fritters

Romaine Salad

Madeira Jelly

Coffee

*Anchovy Fritters—Pound yolks 2 hard-cooked eggs with ½ dozen bottled anchovies, 1 teaspoon capers 4 tablespoons Crisco and 4 tablespoons grated Parmesan cheese. Rub all through fine wire sieve and add yolk 1 raw egg and 1 tablespoon breadcrumbs. Season with pepper and with salt if it is needed.

Form paste into small balls, roll first in breadcrumbs, then in egg and again in crumbs, and drop into hot Crisco. Serve on napkin with grated Parmesan cheese. The recipe as here given may be doubled, and “redoubled” as many times as it is thought the demand for fritters will warrant.

February 5

Broiled Smelts

Chicken, a la Florentine

Brussels Sprouts with Cheese

Spanish Salad

Cheese Loaf

*Date Souffle

Coffee

*Date Souffle—Stone and chop ½ pound dates and cook them in ½ cup boiling water, mashing until smooth. Add 1 tablespoon melted Crisco, stiffly beaten whites 5 eggs, ¼ cup sugar, 1 tablespoon lemon juice, and salt to taste. Pour into Criscoed souffle mold and bake until brown, or 25 minutes. Serve cold with boiled custard or whipped cream.

February 6

Rose and White Radishes with Butter

Cream of Mutton Soup

Baked Bluefish, Breslin Style

*Planked Chicken

Jerusalem Artichokes Saute

Apple and Cress Salad

Snow Pudding with Chocolate Sauce

Coffee

*Planked Chicken—Cream together ¼ cup Crisco, 1 teaspoon minced onion, ¼ tablespoon each of minced red pepper, green pepper, and parsley, ½ clove minced garlic, and 1 teaspoon lemon juice.

Split 1 young chicken as for broiling, place in pan, sprinkle with salt and pepper, dot over with Crisco, and bake until nearly done in a quick oven. Then Crisco plank, arrange upon it border made from 2 cups of hot mashed potatoes to which have been added seasoning and beaten yolks of 3 eggs. This is put on with a pastry tube and may be made as fanciful as desired, with rosettes and pyramids. Brush over with beaten egg diluted slightly with water, and place chicken in center. Peel and saute 8 large mushroom caps, place on chicken (which has been spread with prepared butter), place in very hot oven to brown potatoes and finish cooking chicken. Serve on plank at once.

February 7

Crab Canapes

St. Germain Soup

*Braised Fillet of Beef

French Bean Salad

Bar-Le-Duc Cream

Fruits

Nuts

Biscuits

Cheese

Coffee

*Braised Fillet of Beef—Tie up fillet of beef neatly with string and put in stewpan, bottom of which has been well Criscoed and lined with thin slices fat bacon and 2 sliced onions. Cook for 20 minutes, then barely cover with stock, add 1 wineglass of sherry, and bring to a boil; then add 1 small onion stuck with cloves, 1 small turnip, 1 carrot, 1 bouquet of herbs, 1 tablespoon Crisco, salt and pepper to taste.

Let meat simmer gently in this for 1½ to 2 hours. For garnish, take equal quantities of French peas and string beans, artichoke bottoms, new carrots and turnips. Cut latter in uniform shapes with fancy vegetable cutter, and cook them separate in consomme. Strain off about ¾ pint of stock from fillet of beef, and pour on brown roux, made with 2 tablespoons each of flour and Crisco; stir until it boils, add small piece of glaze and reduce a little over quick fire. Add dash of kitchen bouquet, salt, and pepper. Dish up fillet of beef, glaze it with some of sauce, and arrange vegetables around it in little heaps, each kind separate. Serve remainder of sauce in a boat.

February 8

Faubonne Soup

Baked Fish

Grenadins of Veal

Roast Pigeons

Endive Salad

*Fruit Snowballs

Coffee

*Fruit Snowballs—Cream ¼ cup Crisco with ½ cup sugar, add ¼ cup milk, 1 cup flour, 1 teaspoon baking powder, and 3 stiffly beaten egg whites. Mix and divide into small Criscoed molds, cover with Criscoed papers, and steam 35 minutes. Turn out, sprinkle with powdered sugar, garnish with candied cherries and pineapple and serve with custard sauce made with egg yolks.

February 9

Petite Marmite

*Goulash of Veal

Cauliflower, Cream Sauce

Braised Endive

Orange Salad

Mousseline Pudding

Coffee

*Goulash of Veal—1½ pounds lean veal, 1 pound partly cooked new potatoes, 4 tablespoons Crisco, ½ small onion, ½ pint cream, paprika, pepper, and salt. Free meat from skin and sinews and cut it into dice. Cut potatoes into cubes. Melt Crisco in saucepan, add meat and fry lightly for several minutes, add onion, finely chopped, stir over fire for about 5 minutes, season with salt and pepper to taste and add potatoes. Pour off superfluous fat, mix carefully and moisten with cream and 1 tablespoon rich white stock, season with a sufficiency of paprika pepper to give sauce a pink tint, and cook gently for 20 minutes. It is best to cook the Goulash at latter stage in a fireproof earthenware stewpan, in which it should be sent to table. Great care must be taken so as not to break potatoes while cooking. Serve very hot.

February 10

Broiled Beefsteak

Baked Potatoes

Creamed Onions

*Waldorf Salad

Jellied Figs

Nut Cookies

Coffee

*Waldorf Salad—1 quart chopped apples, 2 cups diced celery, 1½ cups blanched and shredded almonds, and ⅔ cup rolled pecan nut meats.

Dress with following dressing, adding little more sugar and lemon juice to taste, just before serving. Mix 1 tablespoon melted Crisco, 1 teaspoon each mustard and white sugar, ½ teaspoon salt and ¼ teaspoon pepper. Add 2 well beaten egg yolks and then beat in slowly 4 tablespoons lemon juice. Cook in double boiler till it thickens. Then add whites 2 eggs beaten stiff. Keep on ice till wanted. Stir in 1 cup whipped cream just before serving. This is very good made with 5 egg yolks and ½ cup thin cream if whipping cream is unobtainable.

February 11

Cream Soup

Flounder au Gratin

Veal Cutlets, Brown Gravy

Creamed Potatoes

Cauliflower Polonaise

Radish Salad

*Friar’s Omelet

Coffee

*Friar’s Omelet—Peel and core 1 pound cooking apples, and boil to pulp with little water and sugar. When nearly cold add 1 tablespoon Crisco and 1 or 2 well beaten eggs.

Crisco a pudding dish and coat thickly with breadcrumbs. Pour in mixture and cover thickly with more breadcrumbs. Cook in oven for ¾ of an hour. A little lemon peel can be added if liked.

February 12

Gravy Soup

Fish Souffle

Beef Olives

Braised Turnips

Carrots

Potato Puff

Apple and Grapefruit Salad

*Coburg Pudding

Coffee

*Coburg Pudding—3 cups milk, ½ cup rice, 1 cup boiling water, 1 egg, 4 tablespoons sugar, 1 teaspoon powdered cinnamon, 1 tablespoon Crisco, and ½ teaspoon salt.

Well wash rice, sprinkle it into boiling water and cook gently until all water is absorbed. Heat milk, in double saucepan if possible, add half-cooked rice and boil gently until it is perfectly soft and of thick creamy consistency. Should it become too thick before it is really soft, add more milk. Beat egg, until very light, add half sugar to it. When rice is cooked, whisk egg in at once, a little at a time. Then add salt and piece of Crisco size of walnut. Turn mixture into dish in which it is to be served. Mix rest of sugar with cinnamon. Sprinkle this evenly over top of rice. Put rest of Crisco in small pieces over top of pudding just before it is required. Place pudding in front of fire, or in oven for second or two, when Crisco, etc., will form a delicious sauce over surface of pudding.

February 13

*Bombay Toast

Boiled Halibut, Lobster Sauce

Roast Capon

Beet and Potato Salad

Cheese Ramekins

Peach Border

Coffee

*Bombay Toast—Fry the required number of croutes in Crisco. When cold spread with paste of pounded chicken and cream. Chop some capers, and lay in a thick line across the chicken paste. On one-half put grated yolk of hard-cooked egg, on the other half put grated white of hard-cooked egg, and serve.

February 14

Cupid Canapes

Clam Bouillon

Fillets of Fish

*Supreme of Chicken

Martinique Potatoes

Spinach

Kumquat and Celery Salad

Tutti Frutti Ice Cream

Mints

Coffee

*Supreme of Chicken—Remove breast meat from 2 young chickens and trim into shape. Sprinkle with salt and pepper, dip in cream, roll in flour and saute in Crisco until delicately browned. Place in small pan, dot over with Crisco, and bake until tender.

Remove to cutlet-shaped pieces of hot boiled ham (cut very thin), garnish top of each with 3 short stalks of asparagus, seasoned with Crisco, and pour around following sauce: Melt 3½ tablespoons Crisco, add 3½ tablespoons flour, and stir until well blended; then pour on gradually while stirring constantly 1 cup chicken stock and ½ cup cream. Bring to boiling point, season with salt and paprika, and add yolk of 1 egg.

February 15

Swedish Soup

Poached Eggs on Top

Stuffed Breast of Veal

Stewed Tomatoes

Fried Carrots

*Apple Tartlets

Coffee

*Apple Tartlets—Line some tartlet tins with Crisco pastry. Fill with stewed apples to which a little melted Crisco and grated nutmeg have been added. Cover with a meringue and brown in the oven for a few minutes.

February 16

Consomme Colbert

Braised Mutton Cutlets with Kidneys

Stuffed Potatoes

*Salsify Fritters

Spinach Salad

Cheese Balls

Meringues, a la Chantilly

Coffee

*Salsify Fritters—3 heads salsify, lemon juice, salt, 2 tablespoons milk, 1 tablespoon melted Crisco, fried parsley, 4 tablespoons flour, and 2 eggs. Wash, scrape, and soak the salsify in cold water seasoned with salt and lemon juice to taste. Boil in salted, acidulated water until tender. Take it up when done, drain, and cut the salsify into pieces all the same size. Sieve the flour into a basin, work in the yolks of the eggs, the milk, and the melted Crisco. Beat to a smooth batter, season with salt and pepper to taste. When ready to fry, beat up the whites of eggs very stiffly and stir them lightly into batter. Drop the salsify into the batter, then into hot Crisco and fry to a golden brown color. Take up, drain, and serve garnished with fried parsley.

February 17

Strained Gumbo

Oyster Souffle

*Calf’s Head, Vinaigrette

Baked Eggplant

String Beans

Russian Salad

Ambrosia

Coffee

*Calf’s Head, Vinaigrette—Clean and scald ½ a calf’s head. Cover with water and boil ½ an hour, then plunge into cold water. When cool, remove meat and cut in small squares. Make a roux of 1 tablespoon Crisco and 2 tablespoons flour cooked thoroughly; add 4 cloves, 3 whole peppers, small onion, carrot, 2 bay leaves, dash of thyme, and 2 tablespoons strong vinegar. Add the meat. Simmer 2 hours; remove into deep dish and cover with vinaigrette sauce, which is made with ½ teaspoon salt, ¼ teaspoon paprika, dash white pepper mixed with 3 tablespoons tarragon or plain vinegar. Add 6 tablespoons olive oil, 1 tablespoon gherkins, and 1 teaspoon each chives and parsley all chopped very fine, and 1 tablespoon minced green pepper. Blend well before pouring over meat. This may be served either hot or cold. Garnish with cucumber pickles cut into fan shapes.

February 18

*Cheese Canapes

Lamb Chops

French Peas

Baked Potatoes

Artichoke Salad

Russian Charlotte

Preserved Ginger

Coffee

*Cheese Canapes—8 croutes bread, ¼ pound cheese, 2 tablespoons Crisco, salt and red pepper to taste, 1 teaspoon mustard, and 1 dessertspoon sherry.

Cut the croutes of bread out of slices of stale bread with a round cutter 2 inches across. Fry the bread a golden color in hot Crisco. Cut up cheese; put it into a mortar with Crisco, and pound until it becomes a smooth paste; then season with salt and red pepper to taste. Add the mustard and sherry. When all ingredients are thoroughly mixed, put it on the croutes of bread; place them in oven until hot through, then serve at once.

February 19

*Mulligatawney Soup

Roast Pork, Frozen Apple Sauce

Potatoes

Creamed Onions

Indian Salad

Toasted Biscuits

Cheese

Mocha Souffle

Coffee

*Mulligatawney Soup—Saute in 1 tablespoon melted Crisco, 1 minced onion, 1 tablespoon minced cooked ham, 3 cloves, ½ carrot, and 1 stick celery, minced fine, ½ cup cooked chicken cut in dice, and 3 pints of chicken stock. Cook fifteen minutes, add ½ a green apple, diced, ½ cup stewed or canned tomatoes, 1 teaspoon tomato catsup, 1 teaspoon curry powder, 2 tablespoons boiled rice, 1 teaspoon salt, and 2 drops Tabasco sauce. Simmer ½ hour and serve with or without thin slices of lemon cut in quarters.

February 20

*Onion Cocktail

Halibut, a la Martin

Roast Mutton, Currant Mint Sauce

Okra and Tomatoes

Cucumber Jelly Salad

Spanish Cream

Coffee

*Onion Cocktail—2 cups diced apples, 1 cup diced onions, 1 cup seeded raisins. Fill cocktail glasses with onions, apples, raisins, pour over a sour dressing made as follows: ¼ cup each of vinegar and water, 1 tablespoon Crisco, salt and red pepper to taste, and 2 teaspoons sugar. Place in small saucepan over fire until Crisco melts, then stir in well beaten yolks of 2 eggs, stirring constantly until thick. Place in ice box to cool before using.

February 21

Boiled Halibut, Anchovy Butter

Pigeons, a la Chasseur

Griddled White Potatoes

*Stewed Lettuce

Oyster Salad

Cheese Relish

Pineapple Cream

Coffee

*Stewed Lettuce—Wash the desired number of heads of lettuce, cutting off the stalks at the roots, and put into a saucepan with 1 onion sliced, 1 tablespoon Crisco, 1 tablespoon chopped parsley, and salt and pepper to taste, with a very little water, to cook slowly for 2 hours. By this time the water should have pretty well cooked away, leaving the lettuce fairly dry. Remove from it the onion and parsley, put into a dish, dress well with melted butter and send to table hot.

February 22

Cherry Cocktail

Olives

Salted Nuts

Oyster Soup

Fried Chicken, Cream Gravy

Peas

Sweet Potatoes

White Grape Salad

Beaten Biscuits

*Washington Pie

Martha Washington Fruit Cake

Fruit Punch

Coffee

*Washington Pie—¾ cup sugar, 1 tablespoon Crisco; beat together thoroughly; add ½ cup sweet milk, 2 cups flour, 2 beaten eggs, 2 teaspoons baking powder, 1 teaspoon lemon; make into 3 cakes and put jelly or custard between.

February 23

Red Cabbage Soup

*Broiled Kidneys with Green Peppers

French Peas

Fried Bananas

Grapefruit and White Grape Salad

Cheese Balls

Russian Jelly

Coffee

*Broiled Kidneys with Green Peppers—Split some fine beef kidneys, remove the outer skin and sinews, and wipe well. Sprinkle the kidneys with pepper and salt, and let stand for an hour or more. Dip them then, into melted Crisco and broil over a clear fire. Meanwhile, chop 2 green peppers, freed from their seeds, and fry with ½ a teaspoon chopped onion and 1 tablespoon chopped parsley in Crisco till the pepper is quite done, having no more moisture, or Crisco that is in the pan, than is necessary to cook the green peppers. Dish the kidneys and surround with the sauce of green peppers.

Vegetarian

February 24

Cream of Celery Soup

*Mock Veal Roast

Stewed Turnips

Asparagus Salad

Cheese

Crackers

Apple Pie

Coffee

*Mock Veal Roast—½ pint shelled roasted peanuts, ½ pint lentils, 2 tablespoons melted Crisco, ½ pint toasted breadcrumbs, milk, pepper and salt to taste.

Soak the lentils over night; drain, bring them to a boil; throw away water; cover with fresh water and boil until tender; drain again; press them through a colander. Add nuts, chopped or ground, melted Crisco, breadcrumbs and seasoning, with sufficient milk to make it the consistency of mush. Pour into baking dish and bake in a moderate oven 1 hour. Beans or peas may be substituted for lentils.

February 25

Clam Broth with Whipped Cream

Boiled Fish

Dressed Cucumbers

Panned Chicken

Riced Potatoes

*Stuffed Green Peppers

Celery and Lettuce Salad

Caramel Rice Pudding

Coffee

*Stuffed Green Peppers—6 large green peppers, 1 pint boiled rice, 1 tomato, 1 tablespoon Crisco, 1 medium-sized onion, and 1 teaspoon salt. Cut the tops from peppers and remove seeds. Add to rice the onion and tomato, chopped and salt. Wash peppers, stuff them with boiled rice, put on tops and stand them in a baking pan. Cover bottom of baking pan with a little water; add to it the Crisco. Bake in a quick oven 20 minutes, basting 2 or 3 times.

February 26

Cream of Beet Soup

Pork Tenderloins, Apple Sauce

Baked and Glazed Potatoes

Buttered Parsnips

*Raisin Pudding, Liquid Sauce

Coffee

*Raisin Pudding—Wash and dry 1 pound Sultana raisins; Crisco a pudding dish; put in a layer of boiled rice, over it a layer of raisins, and continue until the dish is nearly full, having rice on top. Beat 2 eggs; add 2 teaspoons sugar, 1 pinch of salt, 3 tablespoons melted Crisco, and 2 cups sweet milk; pour it over pudding, and bake ½ hour. Serve with liquid sauce.

February 27

Sago Soup

Brown Stew of Mutton Chops

Stewed Turnips

Boiled Potatoes

*Cabbage Salad

Lemon Sponge

Coffee

*Cabbage Salad—Shave 2 cups shredded cabbage in thin strips or chop fine and mix with the following dressing: 2 tablespoons Crisco, ½ cup hot vinegar, 1 teaspoon dry mustard, 1 tablespoon sugar, 1 teaspoon salt, ⅛ teaspoon pepper, ½ onion, cut fine, and ½ cup sweet or sour cream, milk or water. Dissolve the sugar in cream. Mix with rest of the ingredients. Mix while hot and serve with the salad slightly warmed.

February 28

Consomme with Spaghetti

*Chicken Souffle

Creamed Potatoes

Celery and Apple Salad

Stuffed Dates

Coffee

*Chicken Souffle—2 cups cold roast chicken, a ¼ cup cold boiled ham or tongue, 5 tablespoons Crisco, 2 tablespoons flour, ½ cup cream, ¾ cup chicken broth, a ¼ cup chopped nut meats, salt and paprika to taste, and 4 eggs beaten separately.

The chicken, ham or tongue should be chopped very fine before measuring. Melt 3 tablespoons Crisco in a frying pan; add the chopped meat and stir over fire until Crisco is absorbed. Make a sauce of 2 tablespoons Crisco, the flour, broth and cream. Pound the meat in a mortar, adding meanwhile the sauce. Press the whole through a fine sieve; add the nut meats, seasonings and yolks of eggs. Mix thoroughly, and fold in the whites of eggs. Bake in a Criscoed dish till firm in the center. Serve with mushroom or tomato sauce. This may also be cooked in individual dishes. 25 minutes will be needed for cooking in a large dish, about 12 minutes in individual dishes. It is better to cook a souffle too long than too short a time always, provided that the temperature be kept about 208° F.

March 1

*Toad in the Hole

Pressed Beef with Aspic

Beet and Endive Salad

Compote of Fruit, Maids of Honor

Coffee

*Toad in the Hole—2 cups flour, ½ teaspoon salt, 1 pound link sausages, 2 eggs, 2 tablespoons melted Crisco, and 3 cups milk. Sift the flour and salt into a basin; beat up eggs well, and after mixing them with the milk and melted Crisco, pour gradually on flour, beating it well with a wooden spoon. When quite smooth, pour it into a well Criscoed fireproof dish; skin the sausages and lay them in the batter, and bake in a moderate oven for ¾ of an hour. Serve in small squares arranged neatly overlapping each other on a hot dish.

March 2

*Oxtail Soup

Trout, Black Butter Sauce

Stewed Steak and Oysters

Pear Salad

Cheese Eclairs

Sweet Omelet

Coffee

*Oxtail Soup—1 oxtail, 2 quarts second stock or water, 2 onions, 2 carrots, 1 turnip, 2 strips celery, 4 tablespoons Crisco, a ½ cup diced lean ham or bacon, a bouquet-garni, 12 whole peppers, 2 cloves, salt, 1 glass sherry, and 1 tablespoon cornstarch.

Cut the tail into small joints, put it into a stewpan, cover with cold water, boil up and strain. Dry the pieces of oxtail, roll them in flour, put them with ham and sliced vegetables and Crisco into the stewpan, and fry until brown. Then add stock, herbs, whole peppers, cloves, and salt, boil and skim well. Put on lid and cook very gently for about 4 hours. Strain, remove fat, return to stewpan, and when soup boils add sherry and cornstarch smoothly mixed together, stir and cook for a few minutes. Serve smaller pieces of tail in soup, remainder may be reheated in a good brown sauce, and used as an entree.

Vegetarian

March 3

*Grilled Mushrooms

Vegetable Soup

Cheese Omelet

Baked Beans

Iced Asparagus

Fruit in Jelly

Coffee

*Grilled Mushrooms—1 cup mushrooms, pepper and salt to taste, Crisco, and lemon juice. Carefully peel the mushrooms, cut off a portion of stalk, and season with salt. Broil them over a clear fire, turning them once, and arrange them on a very hot dish. Put a small piece of Crisco on each mushroom, season with pepper and salt to taste, and squeeze over them a few drops of lemon juice.

March 4

Spanish Soup

*Baked Stuffed Heart

Mashed Potatoes

Fried Beets

Red Cabbage Salad

Orange Pudding

Coffee

*Baked Stuffed Heart—Take an ox heart and season it inside with salt and pepper, and fill it quite full of herb forcemeat; fasten it up with a needle and string, rub the heart over well with melted Crisco and fold it up in a well Criscoed paper; tie it up, put heart in a baking tin in the oven, keeping it well basted with melted Crisco, then remove the paper and dish upon a hot dish, and serve round it a good brown sauce or tomato sauce or brown caper sauce, and garnish with olive potatoes. This should be served while hot.

March 5

*Scotch Broth

Browned Veal Knuckle

Riced Potatoes

Buttered Parsnips

Olive and Lettuce Salad

Cheese Straws

Apricot Parfait

Coffee

*Scotch Broth—2 pounds neck mutton, 1 cup barley, 1 cup peas, 1 carrot, 1 turnip, 1 teaspoon sugar, 3 onions or leeks, 1 tablespoon Crisco, 1 small cabbage, 1 tablespoon chopped parsley, 16 cups water or stock, salt and pepper to taste.

Prepare vegetables and cut them into small pieces. Put water or stock into large earthenware pan, and when it boils, add meat and barley. Boil up, skimming frequently, add vegetables, and then simmer for 3 hours. Now stir in one extra carrot grated, salt and pepper, sugar and Crisco. Simmer again for 30 minutes. Add parsley and broth is ready to serve.

Vegetarian

March 6

Spinach Soup

*Egg Cutlets, Cream Sauce

Potatoes

Brussels Sprouts

Tomatoes, French Dressing

Cheese Fingers

Sultana Pudding

Coffee

*Egg Cutlets—Put 2 tablespoons Crisco into a pan, when melted, add 2 tablespoons flour, 1 cup milk gradually, boil for 3 minutes, stirring all the time, then add 2 raw yolks of eggs, remove from the fire, add 2 tablespoons cooked chopped peppers, 6 chopped mushrooms, red pepper, white pepper, salt and nutmeg to taste and four chopped hard-cooked eggs. Turn on plate to cool. Shape into cutlets. Brush over with beaten egg, roll in fine breadcrumbs and fry in hot Crisco. Serve very hot with cream sauce.

March 7

*Tapioca Puree

Brazilian Stew

Beans

Mashed Potatoes

White Grape Salad

Wafers

Cheese

Ginger Ice Cream

Coffee

*Tapioca Puree—1 quart white stock, or half stock and half milk, ¼ pint cream, 1 tablespoon melted Crisco, yolks of 3 eggs, 1 tablespoon fine sago or crushed tapioca, salt and pepper to taste.

The stock should be well flavored, otherwise it must be simmered with a little onion, carrot, celery, and herbs, and strained for use. Bring stock to boiling point, sprinkle in sago, or tapioca, and stir and cook until it becomes transparent; then let soup cool slightly. Mix yolks of eggs and the cream together, then the melted Crisco, and add to soup and stir till it thickens; it should have the consistency of single cream. When a thicker soup is desired, mix teaspoon flour or cornstarch with a little milk, and add it to soup at same time as sago or tapioca. Season to taste, and serve.

March 8

Turnip Soup

Beef Stew with Dumplings

Parsnips

Mashed Potatoes

Russian Salad

Cheese

Crackers

*Bird’s Nest Pudding

Coffee

*Bird’s Nest Pudding—3 eggs, ¾ cup flour, 6 tablespoons Crisco, ½ cup sugar, ½ cup blanc-mange, pinch baking powder, pistachio nuts or cocoanut, angelica and apricot jam.

Break eggs into basin, add sugar to them, and beat over saucepan of hot water until mixture is consistency of thick cream. Melt Crisco; sieve flour and baking powder together. Stir Crisco and flour quickly and lightly into egg mixture, turn into well-Criscoed mold, and bake in a moderate oven for 15 to 20 minutes. Turn out when done, and let the cake get cold. Rub some apricot jam through a hair sieve, put a thin layer of this over the cake, roll it either in chopped pistachio nuts or desiccated cocoanut. Stand on a dish. Have ready some blanc-mange eggs, fill the center with these, and arrange round the base of the nest some pieces of angelica to represent twigs. It is now ready to serve. The blanc-mange eggs are made by either filling some egg-molds with blanc-mange, or by emptying out some eggs, and using the shells. The eggs must be emptied through as small a hole as possible. When set, the shells are broken away carefully.

March 9

*Veal and Ham Pie

Baked Sweet Potatoes

Fried Parsnips

Salad of Canned Asparagus Tips

Cheese Fritters

Caramel Pudding with Meringue

Coffee

*Veal and Ham Pie—1½ pounds veal, 2 hard-cooked eggs, few grains red pepper, dust of powdered mace, ½ teaspoon grated lemon rind, ½ pound ham, 1 tablespoon flour, 1 teaspoon salt, 6 whole peppers, powdered sweet herbs, and pastry.

Cut veal and ham into very thin pieces; mix on a plate, flour, salt, pepper, sweet herbs, lemon rind, red pepper, and mace, roll in this seasoning each piece of veal, and lay in a pie dish, alternately, layers of veal, ham, and egg, cut in slices; pile this in center of dish, add ½ cup water; line edge of dish, cover and decorate with Crisco Flake Pastry; when baked add a little very good seasoned stock, which should become a jelly when the pie is cold, or a little gelatine may be added; garnish with parsley if served cold.

March 10

Cream of Cabbage Soup

Celery

Olives

*Halibut, a la Poulette, White Sauce

Baked Potatoes

Macaroni, Italian Style

Chicory Salad

Cheese Crusts

Plum Pudding

Coffee

*Halibut, a la Poulette—Slice of halibut, weighing 2 pounds, ¼ cup melted Crisco, 2 teaspoons lemon juice, few drops onion juice, pepper and salt to taste.

Clean fish and cut into neat fillets. Add seasonings to melted Crisco, and put dish containing Crisco in saucepan of hot water to keep Crisco melted. Take up each fillet separately with a fork, dip in Crisco, roll and fasten with small wooden skewer. Put in shallow pan, dredge with flour, and bake 12 minutes in hot oven. Remove skewers, arrange on platter for serving, pour around 1½ cups white sauce, and garnish with yolks of 2 hard-cooked eggs rubbed through a strainer, whites of hard-cooked eggs cut in strips, lemon cut fan-shaped, and parsley.

March 11

Asparagus Soup

Baked Salmon, Hollandaise Sauce

Mashed Potatoes

*Spinach, a la Creme

Escarole Salad

Cheese Straws

Cocoanut Pudding

Coffee

*Spinach, a la Creme—2 pounds spinach, pepper, salt, and nutmeg to taste, 2 tablespoons Crisco, ½ cup thick cream, and 1 teaspoon sugar.

Wash and pick spinach, throw it into a pan of boiling water containing a little salt and soda; boil until tender, 10 to 15 minutes; pour on to a wire sieve, and squeeze out all the water; rub through the sieve with a wooden spoon; put spinach into a saucepan, with seasoning, butter, and cream. The spinach may be prepared as above and mixed with white sauce instead of cream; garnish with fried croutons.

March 12

Porterhouse Steak, Maitre d’Hotel Butter

French Fried Potatoes

Stewed Tomatoes

Shredded Cabbage, Cream Dressing

*Apple Pie

Cheese

Coffee

*Apple Pie—Use Crisco Plain Paste. For filling for a medium-sized pie tin, use 3 cups pared and sliced apples, ½ cup sugar, ⅛ teaspoon salt, 1 tablespoon Crisco, ¼ teaspoon cinnamon, 1 tablespoon lemon juice, and grated rind of ½ lemon.

March 13

Baked Stuffed Haddock

Julienne Potatoes

Creamed Cucumbers

Egg Salad

*Steamed Graham Pudding, Hard Sauce

Coffee

*Steamed Graham Pudding—½ cup molasses, ½ cup milk, 1 egg, ¼ cup Crisco, 1½ cups graham flour, ½ teaspoon soda, 1 teaspoon salt, 1 cup stoned and chopped dates.

Melt Crisco, add molasses, milk, egg well beaten, dry ingredients, mixed and sifted, and dates; turn into Criscoed mold, cover, and steam 2½ hours. Serve with hard sauce. Figs cut in small pieces may be used in place of dates.

March 14

*Breaded Chops

Baked Potatoes

Celery Hearts

Creamed Carrots and Peas

Lettuce, French Dressing

Apricot Whip, Custard Sauce

Coffee

*Breaded Chops—Wipe and trim mutton chops, sprinkle with salt and pepper, dip in crumbs, egg, then crumbs, and fry in hot Crisco from 5 to 8 minutes, then drain. Do not fry more than 4 chops at a time, and allow the Crisco to reheat between fryings. After testing Crisco for temperature put in the chops, then lower the heat that the surface of the chops may not be burned while the inside is yet under done.

March 15

*Sardine Canapes

Baked Beans

Baked Potatoes

Apple and Celery Salad

Cheese Wafers

Date Cream Pie

Coffee

*Sardine Canapes—Take 6 or 8 sardines, mash up with yolk of a hard-cooked egg, pepper and salt to taste, a little lemon juice and 1 teaspoon melted Crisco. Have some rounds of bread fried a pretty golden brown color in hot Crisco, spread the mixture on the croutes; garnish round the edges with some finely chopped parsley and white of 1 egg rubbed through sieve.

March 16

*Clam Bisque

Crackers

Codfish Balls

Escalloped Tomatoes

Cucumber Salad

Bermuda Onions

Custard Pie

Coffee

*Clam Bisque—2 cups clams, 2 tablespoons chopped onions, bit of bay leaf, 3 tablespoons Crisco, 4 tablespoons flour, 2 cups chicken stock, 1 teaspoon salt, pepper and red pepper to taste, 1 pint hot cream, and 1 teaspoon Worcestershire Sauce.

Chop clams, and cook in stock 20 minutes. Melt Crisco, add onions, cook 5 minutes; add flour, strained clam liquor, cook 5 minutes; add seasonings, cream, and serve.

March 17

Irish Potato Bisque

Olives

Salted Pistachio Nuts

*Boiled Salmon, Parsley Sauce

Mashed Potatoes

Brussels Sprouts

Shamrock Salad

St. Patrick’s Pie

Green Frosted Cakes

Green Mints

Coffee

*Boiled Salmon—Put the salmon in enough boiling water to cover, add 1 teaspoon salt to each quart of water; boil 1 minute, then draw on one side, and simmer slowly until cooked, allowing 10 minutes to the pound; drain thoroughly, and serve on folded napkin; decorate with parsley.

Serve with parsley sauce. For sauce. Blend 2 tablespoons Crisco with 2 tablespoons flour, add 1 cup milk, salt, pepper, and red pepper to taste, stir till boiling, then boil 8 minutes, add 2 tablespoons chopped parsley, mix well and use.

March 18

*Broiled Spanish Mackerel

Grilled Guinea Chicken

Candied Sweet Potatoes

Baked Eggplant

Cold Asparagus, Vinaigrette

Devilled Cheese

Macedoine of Fruits

Coffee

*Broiled Spanish Mackerel—Split a good-sized Spanish mackerel down the back, clean and wipe as dry as possible, leaving the head and tail on or off, as desired. Sprinkle well with salt and pepper. Rub the wire broiler with Crisco and lay on this, flesh side up. Turn when the flesh is tender and broil on the skin side until brown and crisp, and serve with cucumbers dressed with oil and lemon juice.

March 19

*Chickens Stewed with Olives

Chartreuse of Spinach

Baked Squash

Asparagus Salad

Rhubarb Tarts

Coffee

*Chickens Stewed with Olives—Cut 2 young chickens into joints and put to cook in 3 pints of water with pepper, salt and an onion. Cook until the chickens are very tender. Take up, drain and wipe chickens and fry them in Crisco till they brown. Strain water in which chickens were cooked and take a little more than ½ a pint of it for sauce. Put this into the frying pan in which chickens were fried, thicken it a little, and into it put 2 dozens olives, chopped, and 1 tablespoon capers. When it is quite hot and smooth pour over chickens and serve.

March 20

*Princess Soup

Veal Chops, Horseradish Sauce

Fried Carrots

Baked Asparagus Tips

Spinach Salad

Peach Mousse

Coffee

*Princess Soup—Chop very fine 1 cup sorrel, and cook in 1 tablespoon Crisco. Add ½ teaspoon sugar, ½ teaspoon tarragon or white wine vinegar, 1 teaspoon salt, 1 tablespoon flour, and when boiling add 1 pint hot water. Cook for ½ hour, then add 1 quart white stock and a grating of nutmeg and dash of red pepper. Bring to a boil, add beaten yolk of 1 egg and 1 cup cream and serve.

March 21

Baked Shad Roe with Bacon

*Broiled Lamb Chops, Mint Jelly Sauce

Cucumbers

Baked Asparagus Tips

Shrimp Salad

Rice Souffle

Coffee

*Broiled Lamb Chops—Trim and flatten chops, sprinkle each with sherry wine, rub with salt and white pepper and broil over a clear fire until they are done, according to the tastes of those who are to eat them. Melt together 4 tablespoons Crisco, if there are 8 chops, a small tumbler mint jelly, add to it chopped parsley and a few drops of lemon juice and pour over chops just as they are to be served.

March 22

Czarina Soup

*Guinea Hen, Roasted

Mashed Potatoes

Creamed Onions

Dandelion Salad

Frozen Pudding

Coffee

*Guinea Hen, Roasted—Truss 2 guinea hens, cover breasts with thin slices of bacon, and put in roaster and bake, basting often until tender. Remove bacon and brown. Melt in roasting pan 2 tablespoons Crisco, stir in 2 tablespoons flour, pour in gradually 2 cups scalded cream, and stir constantly. Strain, season with salt and white pepper, and, if liked, a tiny grain nutmeg, and pour this over guinea hens, or pass separately. Serve with these, potato balls of uniform size, which have been sauted in Crisco and sprinkled with chopped parsley.

March 23

Cream of Cauliflower Soup

Flounder au Gratin

*Mutton Cutlets, a la Soubise

Potatoes

Tossed Tomatoes

Combination Salad

Apple Dumplings

Coffee

*Mutton Cutlets, a la Soubise—6 mutton cutlets, ½ cup dried beans, brown sauce, 2 onions, 3 tablespoons Crisco, and ½ cup white sauce. Trim cutlets, season them with pepper and salt, and fry in hot Crisco.

Soak dried beans in water for several hours, then boil them in a stewpan until tender. Drain, and pass them through a sieve. Melt Crisco in a saucepan, stir in sieved beans, add to them the onions, previously boiled and sieved, season, and stir over fire until hot. Then add white sauce. Dish cutlets in a circle on a hot dish, and put puree of beans and onions in center. Pour some brown sauce round and serve.

March 24

Calf’s Tail Soup

*Braised Fillet of Veal

Braised Belgian Endive

Potato Puree

Beet and Cabbage Salad

Banana Trifle

Coffee

*Braised Fillet of Veal—3½ pounds veal, ¼ pound larding bacon, 1 onion, 1 carrot, 1 turnip, ½ lemon, forcemeat, stock and a little celery.

Remove bone, fill in cavity with forcemeat. Cut some even strips of bacon ¼ of an inch thick, and with a larding needle thread neatly on top of meat. Slice vegetables, place them in a pan, set veal on these, sprinkle with a little lemon juice. Cover with Criscoed paper, and add stock to come three-parts up the meat. Cover closely and set pan in oven (in order to get top heat also) or over a gentle fire, and simmer 2½ to 3 hours. Remove veal to a dripping tin with very little stock, and brown in front of fire or in hot oven. Reduce stock in pan, meanwhile, by fast boiling without lid, and strain round meat. Garnish with cut lemon, and, if liked, with curled bacon and forcemeat balls.

The forcemeat is made as follows: A ¼ cup Crisco, 4 tablespoons chopped cooked ham, 1 cup breadcrumbs, 1 tablespoon chopped parsley, 1 teaspoon mixed herbs, thyme, and marjoram. Add salt and pepper to taste, and mix with 2 well-beaten eggs.

March 25

Scallop Chowder

*Boiled Cod, Oyster Sauce

Mashed Potatoes

Stewed Corn

Watercress, French Dressing

Cheese Biscuits

Ginger Pudding

Coffee

*Boiled Cod—Wash the fish (about 2 to 3 pounds cod), and put into a fish-kettle, containing enough boiling water to cover it. Add some salt, bring quickly to boil; then draw pan to side of fire, and let it stay in hot water until cooked. Do not let water boil or simmer again. Cod cooked in this way has a much finer flavor than if it is allowed to simmer or boil. Take up fish on drainer, slide it on to a hot dish on a folded napkin, and serve garnished with sprigs of crisp parsley. Send to table with oyster sauce, which is made as follows: 4 tablespoons Crisco, 6 tablespoons flour, 1 small onion, ½ carrot, 12 whole peppers, ½ bay leaf, 1 clove, 1 bouquet garni, small blade mace, salt, and ten oysters. Peel the onion, scrape carrot; put them into saucepan with bay leaf, whole pepper, bouquet garni, and clove; add milk, and bring to boil. When milk boils take out mace and bay leaf. Melt Crisco in small saucepan; mix in flour smoothly; whisk into this hot milk. Stir until it boils, then let it simmer from 10 to 15 minutes. Take out bouquet; rub sauce through a sieve. Take 10 oysters and their liquor and put into a saucepan and bring to boiling point. Then take the oysters and cut each in quarters. Heat the sauce and add the oyster liquor, reduce well, strain and return to saucepan; stir in 1 yolk of egg, bind, and then add oysters and lemon juice. Stir till hot, but it must not boil. Season to taste and serve.

March 26

Pepper Cocktail

*Fried Pigeons

Baked Onions

Mashed Potatoes

Celery and Nut Salad

Cheese Custards

Orange Ice Cream

Coffee

*Fried Pigeons—4 pigeons, ½ pound sausage meat, 1 egg, carrot, turnip, onion, celery, mace, and cloves. Empty and split pigeons in halves, lengthways; remove 1 joint of wing and of leg, and truss neatly; wash thoroughly.

Put into a stewpan, a small bit turnip and carrot, small onion, bit of celery, blade of mace, few cloves and whole peppers; place pigeons on top; add 2 cups water, and all giblets of pigeons nicely cleaned and prepared; cover all with Criscoed paper and cover them with lid, and cook gently 1 hour. Remove pigeons from pan, and dry each thoroughly. Divide sausage into 4 portions; fill hollow of pigeons with these, and with floured hands pat it quite smooth, using flour all over pigeons. Have an egg well beaten; cover carefully with it, and roll in fine breadcrumbs. Put into hot Crisco, and fry a golden brown. Have the following sauce in dish, and place the pigeons neatly in center: Strain liquor pigeons were stewed in, and into pan put 1 tablespoon flour and 1 tablespoon Crisco, moisten it with a little cold water; then add to it the liquor, a ¼ teaspoon meat extract, 1 small tomato chopped up, and salt to taste; let all boil for 10 minutes; then strain. It may require more stock or water to be added to make sauce a good consistency.

March 27

Grapefruit Cocktail

Roast Duck, Currant Jelly

*Creamed Turnips

Sweet Potato Croquettes

Apple Salad

Cheese Straws

Marmalade Ice Cream

Coffee

*Creamed Turnips—Wash turnips, and cut in ½ inch cubes. Cook 3 cups in boiling salted water 20 minutes, or until soft. Drain, and serve with the following sauce: 2 tablespoons Crisco, 2 tablespoons flour, 1 cup milk, ¼ teaspoon salt, and pepper to taste. Put Crisco in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended. Pour on gradually the milk, adding about ⅓ at a time, stirring until well mixed, then beating until smooth and glossy.

March 28

Anchovy Eclairs

*Planked Shad, Butter Sauce

Cucumbers

Potato Puff

Asparagus Salad

Cheese Sandwiches

Cafe Parfait

Coffee

*Planked Shad—Clean and split down the back a good 3-pound shad. Heat plank very hot, lay fish upon it, skin side down, or that portion will be raw. The hot plank cooks it. Brush flesh carefully over with olive oil, then sprinkle with salt and pepper. Bake for 30 minutes in a hot oven. Baste frequently with melted Crisco. It may be cooked in a gas range having the flame over the fish. When cooked pour over the fish 2 tablespoons melted Crisco and juice of 1 lemon. Garnish with parsley and quarters of lemon. Set the plank on a serving dish and serve with butter sauce.

March 29

Printanier Soup

Broiled Chicken, Oyster Sauce

*Princess Potatoes

String Beans

Watercress, French Dressing

Cheese Biscuits

Lemon Meringue Pie

Coffee

*Princess Potatoes—Wash, peel and boil two pounds potatoes, drain off water and dry in oven, then rub through sieve, add 3 egg yolks, 2 tablespoons Crisco, 1 tablespoon cream, seasoning salt, pepper and grated nutmeg. When well mixed lay on floured board and divide into 12 pieces, shape each piece into a square, put them on a buttered tin, brush over with beaten egg and bake in hot oven till well browned.

March 30

Cream of Barley Soup

*English Chicken Pie

Broiled Tomatoes

Cucumber Salad with Red Peppers

Biscuits

Cheese

Coffee

*English Chicken Pie—1 chicken, ½ pound veal fillet, 4 ounces bacon, 3 hard-cooked eggs, ¼ pound mushrooms, 2 tablespoons Crisco, pepper and salt to taste, chopped parsley, puff-pastry, stock, and 1 egg.

Cut fowl into small joints, season these with salt and pepper. Slice veal thinly, line bottom of fireproof dish with this, place on top a layer of chicken. Chop mushrooms finely, saute them in Crisco in small stewpan; sprinkle half of this over pieces of chicken, then layer of hard-cooked eggs, over that thin slices bacon and chopped parsley. Continue in this way until all ingredients are used up and the fireproof dish is full; fill dish three parts full with stock. Put a strip of pastry round the edge of dish, wet this lightly with water, cover the pie with puff-pastry rolled out to the proper size and thickness; press down the paste on to the wet edge of paste, trim round. Decorate the paste at the edge according to taste; brush over pie with beaten egg, make a slit in the center of the lid, and place a circle of pastry leaves round it. Put pie in moderate oven, and bake about 1½ hours. Pour in a little stock before serving.

March 31

Deviled Clams

*Broiled Lobsters, Melted Butter

Potatoes au Natural

Baked Macaroni

Romaine Salad, French Dressing

Snow Pudding, Chocolate Sauce

Coffee

*Broiled Lobsters—Kill lobsters by cutting tails off with one stroke of the knife, just where they join the body. With another clean cut divide each lengthwise into 2 equal parts, shell and all. Take out coral, the one long intestine and stomach. Crack claws with a hammer. Put within a Criscoed broiler, split side downward, and broil over fire. As soon as juice begins to run freely withdraw long enough to baste liberally with melted Crisco, and return to fire, turning often to keep in juices. Cook about 10 minutes on split or flesh side, and 8 upon other. Have ready sauce made by rubbing 2 tablespoons Crisco to cream with lemon juice and finely-minced parsley, adding little red pepper, and baste lobsters with this while hissing hot. Serve half lobster to each guest.

April 1

*Fried Oysters, Tartare Sauce

Roast Guinea Hens

Rice Croquettes en Surprise

Lettuce, Asparagus and Red Pepper

Salad

Cheese Wafers

Pineapple Mousse

Coffee

*Fried Oysters—Wash, drain, and dry oysters between 2 towels; let stand in a marinade 10 or more minutes, then drain again. Roll in crackercrumbs, seasoned with salt, pepper, and paprika. For 2 cups oysters, beat 2 eggs with 2 tablespoons cold water until well mixed; dip oysters, crumbed, into egg, and roll again in crumbs.

Fry 1 minute in hot Crisco. Use frying-basket and cook 6 oysters at a time. Drain and serve at once with tartare sauce.

The marinade is made as follows: Take 1 part melted Crisco and 3 of vinegar, with salt and pepper to taste. Stir oysters into this and let stand 10 minutes, then drain off any of the marinade that has not been absorbed.

April 2

Emergency Soup

*Veal Pot Pie

Baked Dumplings

Cabbage Salad

Cheese Crackers

Fruit Jelly, Whipped Cream

Coffee

*Veal Pot Pie—Wipe piece of veal from shoulder; and cut into pieces for serving; add ½ inch strip salt pork or bacon for each piece of veal, cover with cold water, put over fire and bring quickly to boiling point, then, after boiling five minutes, skim and let simmer until meat is tender. When nearly tender, add salt and pepper to taste, and biscuit mixture cut into rounds. Cook ten minutes without lifting cover. Serve meat in center of platter, dumplings at ends and sauce, thickened, if needed, with flour and water, over whole. Dumplings may be steamed 15 minutes over saucepan boiling water. This is usually preferable, to avoid removing them from fire until instant of serving. Beaten yolks of 2 eggs, diluted with ½ cup cream and added to sauce, gives a richer dish.

Biscuit mixture is made as follows: Sift 1 quart good flour, 2 teaspoons baking powder and 1 teaspoon salt, putting it through sifter 2 or 3 times. Rub into flour 1 large tablespoon Crisco and add sufficient sweet milk to make dough as soft as can be rolled and cut. Roll about ¾ inch thick, cut with round biscuit cutter.

April 3

Crecy Soup

Mutton Cutlets

Savory Lentils

Roast Pigeons

Chipped Potatoes

Egg and Lettuce Mayonnaise

*Apricot Fritters, Vanilla Sauce

Coffee

*Apricot Fritters—6 apricots, ½ pint syrup, half lemon, frying-batter, Crisco, and vanilla sauce.

Select firm, ripe apricots, or preserved ones can be used, cut them in halves, and take out stones. Stew them gently in syrup with grated rind of ½ lemon. When they are tender, drain well, and let them cool. Have ready some frying-batter, dip apricots into it, then fry in plenty of hot Crisco. When a nice golden color, take them up, drain on paper, dish up on a napkin and serve with vanilla sauce.

April 4

Brown Soup

Mousse of Ham

Veal Olives

Mashed Potatoes

Spinach

Pear Salad

Cheese Ramekins

*Rice Souffle

Fruit Custards

Coffee

*Rice Souffle—4 tablespoons ground rice stirred to smooth paste with ½ tablespoon Crisco and 6 tablespoons milk. Add remainder of a pint of milk, and put all into a saucepan, and stir till it thickens. Add beaten yolks 4 eggs and 2 tablespoons sugar well stirred, also add the well whisked whites of 4 eggs. Mix all thoroughly, place in a Criscoed souffle dish, and bake for ½ hour. Serve instantly.

April 5

*White Soup

Fried Fillets of Haddock

Roast Chicken, Bread Sauce

Potato Chips

Brussels Sprouts

Cress and Orange Salad

Iced Castle Puddings

Coffee

*White Soup—2 small onions, 1 turnip, 1 pound potatoes, 1 stalk celery, 2 small parsnips or artichokes, 3 pints water, ½ pint milk, 1 tablespoon flour or cornstarch, 2 tablespoons Crisco, and salt to taste.

Cut about 2 pounds of any white vegetables, previously washed and peeled, into pieces, or preferably several kinds mixed, and boil them until soft in the water with salt and Crisco. Rub them through sieve or colander, put them back in the stewpan with milk, and let boil. Put in flour, mixed smoothly with little cold water or milk, let soup boil for 10 minutes, and then serve.

April 6

Broiled Soft Shell Crabs

*Sweetbreads with Mushroom Puree

Boiled Bermuda Onions

New Green Peas

Lettuce and Radish Salad

Fried Cornstarch Pudding

Coffee

*Sweetbreads with Mushroom Puree—Blanch and prepare sweetbreads, by cutting away all the windpipes and fibrous nerves. When they are quite cool, put under a weight to flatten well. Dip them in melted Crisco and broil, without browning too much, over a clear fire.

Put sweetbreads on very thin slices of round toast and serve with this puree poured over all: Chop 1 dozen fresh mushrooms and put them to cook with ½ pint of cream and ½ cup fine breadcrumbs. Cook them in double boiler till mushrooms can be pressed through rather fine sieve. Return this puree to fire, season with salt and white pepper, and let get as hot as possible before using it for sweetbreads.

April 7

Grilled Brook Trout

*Spring Lamb Steak, a la Minute

Lentil Croquettes

Potato Rissoles

Grapefruit Salad

Cheese

Crackers

Golden Parfait

Coffee

*Spring Lamb Steak, a la Minute—Rub some fillets of spring lamb steak with salt and pepper, and fry them gently in 3 tablespoons Crisco which has been melted in an iron frying pan, until thoroughly cooked. Remove from frying pan and keep hot. Put 12 large fresh mushroom caps in pan and cook until tender, adding ¼ cup cream and salt and pepper to taste. Put lamb steak on hot platter, garnish with mushroom caps, and pour sauce around.

April 8

*Red Pottage

Boudins of Ham with Peas

Roast Ribs of Beef

Yorkshire Pudding

Potatoes

Cauliflower

Chiffonade Salad

Rhubarb Tart and Custard

Coffee

*Red Pottage—½ a pound dried beans, 1 teacup tomato puree, 1 beet, 2 tablespoons Crisco, 2 onions, piece of celery, 1 small piece of parsnip, 2 quarts good stock. Put Crisco in saucepan then add onions, celery and parsnip; cook a little, do not let it get very brown, then add dried beans, tomato puree, sliced beet and add pepper and salt to taste and then stock, and boil till all is tender. Rub through a fine sieve, reheat and serve.

April 9

*Corn Chowder

Broiled Steak

Baked Potatoes

Horseradish, Cream Dressing

Scalloped Tomatoes

Celery Salad

Cherry Sponge

Coffee

*Corn Chowder—1 can corn, 1 cup salt pork cut in cubes, 1 cup potatoes, ½ cup chopped onions, salt and red pepper to taste, 3 cups water, 2 cups milk, 1 tablespoon Crisco, 1 tablespoon flour, and ½ cup crackercrumbs. Cook salt pork in frying pan for 5 minutes; add onion and cook until a yellow color. Parboil potatoes 5 minutes; add to onion with corn and water; cook 20 minutes. Thicken milk with Crisco and flour cooked together. Combine mixtures; add crackercrumbs and salt and pepper to taste, then serve.

April 10

Puree of Black Beans

Baked Macaroni

*Potato Puff

Cabbage Salad

Cheese Puffs

Spice Jelly, Whipped Cream

Coffee

*Potato Puff—Prepare 2½ cups hot mashed potato. Add ¾ cup milk, 2 well-beaten yolks of eggs, 3 tablespoons Crisco, and salt and pepper to taste. Beat this well, then add beaten whites of 2 eggs. Pile lightly in Criscoed baking dish and bake until puffed and brown.

April 11

Bean Soup

Globe Artichoke with Sauce Hollandaise

Stuffed Peppers

Potato Straws

*Grilled Tomatoes

Pimiento Salad

Fruit

Assorted Cakes

Coffee

*Grilled Tomatoes—Wipe tomatoes, spread little Crisco on each with a knife, and set on grill pan near to clear fire. Turn often, basting or keeping moist with Crisco. Whole tomatoes cook in 7 to 10 minutes, according to size. Sliced ones in about 5 minutes. When meat or ham is being grilled tomatoes will cook in pan underneath the grid on which meat rests.

April 12

*Hollandaise Soup

Escalloped Potatoes

Vegetable Pie

Celery Patties

Romaine Salad

Chocolate Tapioca

Coffee

*Hollandaise Soup—1 quart vegetable stock, 4 tablespoons Crisco, 4 tablespoons flour, 4 yolks eggs, ½ pint cream, ½ cup green peas, cooked, 1 teaspoon salt, ½ cup carrot, cut in small pieces, cooked, 1 teaspoon sugar, ½ cup cut cucumber, cooked, and 1 teaspoon chopped tarragon.

Trim peas, carrots and cucumbers with round cutter, size and shape of peas. Cook them in boiling water, being careful not to cook them too much. Melt Crisco and flour in stewpan; add stock and let boil well. Break yolks of eggs into a basin and add cream, then add the liaison of eggs and cream to stock; let it just come to boil, being careful it does not curdle. Strain into a clean stewpan, add vegetables which have been previously cooked, and tarragon and serve.

April 13

Indian Soup

Rice

*Mock Goose, Apple Sauce

Stewed Celery

Pineapple Salad

Rhubarb Pie

Coffee

*Mock Goose—2 cups breadcrumbs, 2 cups dropped black walnuts, 2 cups boiled rice, 6 hard-cooked eggs, 3 raw eggs, 1 tablespoon grated onion, salt, pepper and grated nutmeg to taste.

Put breadcrumbs in saucepan with 2 cups water; cook for a few minutes; add hard-cooked eggs, chopped; take saucepan from fire and add black walnut meats and the rice. When this is well mixed, add raw eggs, slightly beaten, and seasonings. Form this into shape of a goose, reserving portions for legs and wings. Take a tablespoon of mixture in your hand and press it into shape of a leg; put piece of dry macaroni into it for bone and fasten it to goose. Do other side same way. Form remaining portions into small pieces looking like wings tucked under; press them to side of goose. Brush goose over with melted Crisco and bake for 1 hour. Serve with apple sauce.

April 14

*Lobster Newburgh

Glazed Sweetbreads

Loin of Lamb, Roasted, Mint Sauce

Asparagus

Potato Croquettes

Pineapple Sherbet

Coffee

*Lobster Newburgh—2 pounds lobster, ¼ cup Crisco, salt, red pepper, and grated nutmeg to taste, 1 tablespoon sherry, 1 tablespoon brandy, ⅓ cup cream, and 2 egg yolks. Remove cooked lobster meat from shell and cut in slices. Melt Crisco, add lobster and cook 3 minutes. Add salt, red pepper, grated nutmeg, sherry and brandy; cook 1 minute, then add cream and yolks of eggs slightly beaten, and stir until thickened. Serve with toast.

April 15

*Stewed Chicken

Baking Powder Biscuit

Spinach

Buttered Parsnips

Celery and Orange Salad

Cheese Relish

Ribbon Jelly

Coffee

*Stewed Chicken—Draw, singe, and joint a stewing chicken. Season pieces with pepper and salt and cover with boiling water. Cover and stew gently until tender.

Remove chicken. Place pieces in a colander on a plate in oven to drain, and thicken gravy by adding 1 tablespoon flour rubbed with 1 tablespoon Crisco. Add salt and pepper to taste, a little chopped parsley and 1 cup milk. Beat an egg until light; pour on it part of gravy, beating carefully to prevent lumps; return to remainder of gravy; bring to boil and pour over chicken.

April 16

Oyster Bisque

*Mackerel, a la Claudine

Radishes

Corn

Peas

Potatoes

Lettuce and Pepper Grass Salad

Cheese Balls

Princess Pudding

Coffee

*Mackerel, a la Claudine—Take a nice large fresh mackerel, split it down back and remove bone, season fish with melted Crisco, chopped fresh mushrooms, salt, pepper, and finely chopped shallot; put on to a grill iron and cook in front or over brisk fire for about 15 minutes, then take up and serve on hot dish with the following sauce: Take 1 cup brown sauce, 2 tablespoons capers, pinch chopped parsley, four anchovies rubbed through sieve, 1 teaspoon glaze, and 1 chopped shallot, 3 or 4 shredded button mushrooms; boil up and simmer for 10 minutes, rub through sieve, then add juice of 1 lemon and 4 chopped olives, reboil and serve.

April 17

*Potato Soup

Breaded Lamb Chops, Tomato Sauce

Mashed Potatoes

Creamed Turnips

Cheese Salad

Canary Pudding

Coffee

*Potato Soup—1 quart white second stock or water, ½ pint milk, 1 pound potatoes, 1 onion, 1 stalk celery, 2 tablespoons Crisco, 1 tablespoon fine sago or crushed tapioca, salt and pepper to taste.

Slice potatoes, onion, and celery. Make Crisco hot in stewpan, add vegetables, fry and cook until Crisco is absorbed, stirring frequently to prevent them browning. Add stock, and simmer until vegetables are tender (about 1 hour). Rub through fine sieve; return to saucepan, add milk, and bring to boil. Sprinkle in sago, cook until transparent, add seasoning to taste, and serve.

April 18

Orange Cocktail

Boiled Capon, Caper Sauce

Buttered Beans

*Carrot Fritters

Olive Salad

Baked Chocolate Custard

Coffee

*Carrot Fritters—Have nice, young, tender carrots, clean and scrape them carefully, and cut each one in two lengthwise. Put to boil in salted water. Take up, drain and cool, and make a frying batter as follows: Beat up 1 egg, sift in 1 cup flour, ¾ cup milk, pinch of salt, and 1 tablespoon melted Crisco. Mix till smooth and glossy. Allow to stand in cool place for 1 hour, then add 1 teaspoon baking powder. Put in few pieces of carrot at a time. Drop into hot Crisco and fry for a few minutes. Serve hot.

April 19

*Kidney Soup

Flounder, White Sauce

Roast Shoulder of Mutton

Potatoes

Spinach au Jus

Cauliflower and Red Pepper Salad

Moulded Pears, Whipped Cream

Coffee

*Kidney Soup—½ pound ox kidney, ½ pound lean beef, 3 pints brown stock, 3 tablespoons coarsely chopped fat bacon, 1 tablespoon chopped onion, 2 tablespoons flour, 2 tablespoons Crisco, salt and pepper to taste.

Wash kidney and beef quickly, dry them, and cut them up quite small. Melt Crisco in saucepan, add bacon, onion, and kidney, and fry them until brown. Add stock and salt to taste, and simmer soup for about 2½ hours. Strain out solid parts, pound them to a paste, and rub this through fine wire or hair sieve. Rinse out pan, mix flour smoothly and thinly with little of strained soup. Reboil rest of liquid, pour in flour, and stir it till it boils. Cook for ten minutes and carefully skim it. Then mix in smoothly sieved meat, add seasoning, reheat soup without boiling it after adding meat, and it is ready to serve. Water can replace stock; if so, add piece of carrot and turnip and bunch herbs to soup, but do not pound or sieve these. A more delicate soup is made with four or five sheep’s kidneys instead of ox kidney. Add little caramel coloring if needed.

April 20

Celery Soup

*Braised Ox-Tongue

Baked Potatoes

Mashed Turnips

Cold Slaw

Cheese Wafers

Rice Mousse

Coffee

*Braised Ox-Tongue—1 ox-tongue, 1 pint stock, 1 onion, 1 small carrot, 1 bouquet garni, 1 clove, ½ pint piquante sauce, and 6 thin slices bacon. Trim ox-tongue, which should be obtained salted or pickled ready for use. Blanch, and let it cool. Put into fish-kettle or stewpan, large enough to hold tongue, slices bacon, onion peeled and sliced, carrot scraped and cut in pieces, bouquet garni and clove; add stock, put in tongue, and cook until three parts done, then take it up, and skin while hot. Strain liquor it was cooked in, take off fat, add piquante sauce, put tongue into this, and finish cooking. When tender, cut in slices, dish, and pour sauce over, and serve. Mashed potatoes, spinach, or peas served with tongue is a great improvement.

The piquante sauce is made as follows: 4 shallots, 3 mushrooms, 1 bay leaf, ½ carrot, sprig thyme, 2 tablespoons Crisco, 4 tablespoons vinegar, half pint brown stock, ½ teaspoon anchovy extract, 1 tablespoon Worcestershire sauce, 3 tablespoons flour, salt and red pepper to taste.

Peel and chop shallots, carrot, and mushrooms; melt Crisco in a saucepan; fry vegetables a nice brown; then add vinegar, bay leaf, and thyme. Reduce vinegar to half the quantity; stir in flour, dilute with stock, bring to boil; then add anchovy extract, Worcestershire sauce, salt and red pepper to taste. Take out thyme and bay leaf. Simmer for 10 minutes. Skim, and use as required.

April 21

*Mock Turtle Soup

Beef, a la Mode

Potatoes

Cauliflower

Beet Salad

Cheese Wafers

Rhubarb Shortcake

Coffee

*Mock Turtle Soup—½ calf’s head, 2 pounds shin beef, small knuckle veal, 3 tablespoons Crisco, ½ cup flour, 1 ounce ham, large bunch herbs, 12 whole peppers, 6 cloves, blade mace, 3 onions, 1 carrot, ½ head celery, 1 leek, glass sherry or some lemon juice, salt and red pepper to taste, and quenelles. Leave head in water to soak for 5 or 6 hours; then wash well and take out brains. Bone head. Cut 6 ounces lean part of veal and reserve to make quenelles. Then chop bones taken from head, the veal, and beef. Put them into stock pot, and place flesh from head on top; then well cover with water, add little salt and let slowly come to boil. Skim well; add vegetables, cleaned but not cut up, and spices. Let all simmer very slowly for 8 or 9 hours. When head is quite tender (it will take about four hours), lift it out carefully and place between 2 dishes to press until quite cold. Strain stock. Melt Crisco in pan, add ham cut into small pieces, and fry slowly for five minutes, then add flour and stir until it is of dark brown color. Take off stove and add stock by degrees; stir over fire until it boils; put it at corner of stove to simmer for 20 minutes; skim and strain it. Cut head into small square pieces and warm up in soup; add sherry, red pepper, and salt to taste. Turn it out into tureen, then put in some very small quenelles, made with teaspoons, and poached for 10 minutes in water.

Vegetarian

April 22

Calcutta Bisque

Tomatoes Casino

*Asparagus Loaf, Bechamel Sauce

Leeks in Butter

Roast Potatoes

Cherry Salad

Cheese

Crackers

Coffee

*Asparagus Loaf—Crisco thoroughly a charlotte russe mold, ¼ size, and line it with cooked tips of asparagus well drained. Cook together 2 tablespoons flour, 2 tablespoons Crisco, 1 teaspoon salt, dash of pepper, add gradually 1 cup of cream and boil 5 minutes. Remove from fire, add 1 cup cooked asparagus tips and 4 eggs thoroughly beaten. Turn mixture into mold, set in pan of hot water and cook in a moderate oven about 30 minutes or until center is firm. Turn loaf on hot dish, arrange about it little oblong pieces of bread that have been dipped in beaten eggs and milk and browned. Pour sauce around it and serve at once.

Vegetarian

April 23

Julienne Soup

Creamed Salsify Patties

Mushrooms in Casserole

Mashed Potatoes

Green String Beans

Orange Fritters

*Swiss Pudding

Coffee

*Swiss Pudding—1½ cups breadcrumbs, 1 pound apples, 4 tablespoons brown sugar, 2 tablespoons Crisco, and grated lemon rind. Choose good cooking apples, peel, core, and thinly slice them. Well Crisco a pint pudding-dish, place some crumbs on bottom, and press some against the sides of dish, put in layer of apples, some sugar, a little lemon peel or any other flavoring preferred, then a few more crumbs, and repeat this until all are used; leaving crumbs for top layer.

Pile mixture up little as it shrinks while cooking. Place Crisco in small pieces on top. Bake in moderately hot oven until apples are quite cooked and pudding is browned top and bottom. Turn pudding out on to flat dish, sprinkle sugar over top. Serve with boiled custard or cream. This pudding may be served hot or cold.

Vegetarian

April 24

Cream of Pea Soup

Ladies’ Cabbage in Ramekins

Chestnut Puree

Mock New Potatoes

*Creamed Beets

Banana Salad

Marshmallow Pudding

Coffee

*Creamed Beets—Boil 8 medium-sized beets until tender, then remove from saucepan and place them in cold water, rub skins off carefully with hands, cut in ½ inch cubes. Make a sauce of 2 tablespoons Crisco creamed with 2 tablespoons flour and ½ cup water in which beets were boiled 2 tablespoons cream, 2 tablespoons vinegar, 2 teaspoons sugar, salt and pepper to taste. Pour sauce over hot beets and serve in hot dish.

Vegetarian

April 25

Cream of Turnip Soup

*Bean Croquettes, Tomato Sauce

Savory Rice

Lettuce Salad, French Dressing

Stewed Prunes

Coffee

*Bean Croquettes—1 pint white beans, ½ cup cream, yolk 2 eggs, 1 tablespoon Crisco, 1 tablespoon flour, 1 tablespoon chopped parsley, 1 teaspoon onion juice, 1 teaspoon salt, and pepper to taste. Soak beans over night, drain, cover them with fresh water, boil an hour, drain, throw away water, cover with fresh water and boil until tender; drain and press beans through colander. Rub Crisco and flour together, add cream, stir until almost boiling, then add yolks of eggs. Stir again for a minute over fire, add bean pulp and all seasonings; mix and turn out to cool. When cool, form into cylinders, dip in egg, roll in breadcrumbs and fry in hot Crisco. Serve with tomato sauce.

April 26

Mushroom Canapes

*Chicken, a la King

Potato Croquettes

Tomato Mayonnaise

Cheese Drops

Washington Pie

Coffee

*Chicken, a la King—½ boiled chicken (one pint in thick pieces), 2 tablespoons Crisco, 2 fresh mushrooms, 1 cup cream, ½ cup sherry wine, yolks 2 eggs, 1 teaspoon salt, 1 green pepper and 1 red pepper, cut in long thin strips. Melt Crisco, add mushrooms, cook 5 minutes. Add chicken, heat through, add salt, wine and the strips of peppers. (The chicken should be removed from bone in long thick pieces.) Beat yolks until light, add cream, cook over boiling water or in chafing dish, stirring constantly until thickened, about 1½ minutes; then pour over hot chicken mixture and serve at once on toast.

April 27

Fried Trout

Radishes

*Grilled Chickens

Glazed New Potatoes

Broiled Tomatoes

Stuffed Cucumber Salad

Cheese Sticks

Roman Cream

Coffee

*Grilled Chickens—Have small spring chickens, clean and wipe well, and split down back. Soak them for an hour in olive oil that is seasoned with an onion sliced, some salt, pepper, parsley and lemon juice. Lift them from this dressing, and without wiping at all, but sprinkling over them a little flour, set to broil over a clear fire. Melt 4 tablespoons Crisco, add to it juice of 1 lemon, glass of Madeira and tablespoon cooked ham chopped as finely as it is possible to get it. Have this sauce hot, and put over chickens when taking them up.

April 28

Clam Cocktail

Shad, Stuffed and Baked, Brown Butter Sauce

Mashed Potatoes

Beets Stuffed with Peppers

*Caramel Custard

Coffee

*Caramel Custard—4 eggs and 1 yolk, ½ cup sugar, 1 pint milk, and 1 teaspoon lemon extract. Have plain tin pudding mold, put 3 tablespoons sugar into small saucepan and stir till it becomes quite brown like coffee. Pour this into mold and run it all over bottom of it. Crisco then sides of mold, beat eggs and sugar together till mixed well, then add milk and flavoring. Pour all into prepared mold, cover with piece of Criscoed paper; have stewpan with an inch of boiling water in it; put saucer or something flat in bottom of it, set pudding tin on this, and cover pan with lid. Let steam slowly for at least 1 hour. It must not boil, but be set on part of stove where it will keep hot without boiling. Turn out and serve hot or cold.

Vegetarian

April 29

Cream of Salsify Soup

Nut Sausage, Brown Sauce

Grilled Sweet Potatoes

*Sour Cabbage

Apple and Prune Tart

Coffee

*Sour Cabbage—2 quarts chopped cabbage, 2 tablespoons Crisco, ½ cup vinegar, salt and pepper to taste.

Soak cabbage in cold water for 1 hour; drain; place it in an uncovered kettle of boiling salted water, cook 20 minutes; drain and return to kettle. Add vinegar, bring cabbage to boiling-point and cook 5 minutes. Add Crisco, salt and pepper to taste.

April 30

*Pepper Pot

Mutton Cutlets, Tomato Sauce

New Potatoes

Lima Beans

Sliced Tomato Salad

Cheese Fingers

Violet Mousse

Coffee

*Pepper Pot—A small knuckle of veal, 1 pound cooked tripe, 1 onion, 2 medium-sized potatoes, 1 bunch pot herbs, 1 cup Crisco, 3 quarts cold water.

Wash veal and pot herbs and slice onion, put them with water, in soup kettle, on back of stove, where they will come gradually to boiling point. Allow to simmer 4 hours or more. Strain and set away to cool. This must be done day before it is wanted. When cold, skim off every particle of fat, add to it potatoes, cut in small cubes, tripe, cut in ½ inch squares, bay leaf, few sprigs parsley chopped fine, and meat cut from knuckle, rejecting every bit of fat and gristle. Put them on to boil just long enough before dinner to cook potatoes; when boiling season to taste with salt and red pepper. Thicken soup with one teaspoon each flour and cornstarch mixed smooth with little water. Mix Crisco with 1 cup flour, ½ teaspoon salt and little pepper, and enough cold water to make dough stiff enough to roll out, cut in small squares and boil in soup ½ hour.

May 1

Beef Soup

Noodles

Roast Beef

Yorkshire Pudding

Browned Potatoes

*Canned Corn Pudding

Spinach and Egg Salad

Strawberry Sherbet

Coffee

*Canned Corn Pudding—1 can corn, 1 cup hot milk, ¼ teaspoon salt, ½ teaspoon sugar, 1 tablespoon Crisco, 1 tablespoon flour, and 1 egg.

Melt Crisco; mix well with flour; add the milk gradually, then the seasoning and corn, and last of all beaten egg. Pour into Criscoed baking dish and bake in moderate oven for ½ hour.

May 2

Porterhouse Steak

Scalloped Potatoes with Onion

Artichokes, Hollandaise Sauce

*Daisy Salad

Roquefort Cheese

Lemon Ice Cream with Grated Pineapple

Coffee

*Daisy Salad—Arrange around border of salad plates a row of crispy lettuce leaves, and in the center put a tablespoon of dressing. This makes center of daisy. Around this put petals made by cutting into narrow strips whites of hard-cooked eggs. Take yolks of these eggs and put through strainer, scattering over dressing in center to give a rough appearance. This will require about five hard-cooked eggs.

The dressing for the center is made as follows: Beat together 3 eggs, add to them 1 cup milk, 2 tablespoons vinegar, ½ teaspoon salt, 2 tablespoons Crisco, 2 teaspoons mustard mixed to paste with 2 teaspoons water, and pepper to taste. Bring to boiling point.

May 3

Normandy Soup

*Veal Loaf, Brown Sauce

String Beans

Baked Tomatoes

Mexican Salad

Cheese Fingers

Vanilla Ice Cream

Strawberry Tarts

Coffee

*Veal Loaf—1 pound cold roast veal finely chopped, ½ pound sausage meat, 2 tablespoons Crisco, 4 tablespoons breadcrumbs, ½ cup stock or gravy, 1 egg, salt and pepper to taste.

Mix veal, sausage meat, Crisco, and breadcrumbs together, season liberally with salt and pepper, and add egg. Mix thoroughly and add gravy or stock gradually until it is thoroughly moistened. Form into a short thick roll, cover lightly with flour, or, when economy is not an object, coat with egg and breadcrumbs. Bake in moderate oven for 1 hour, basting occasionally with hot Crisco, and serve hot with brown sauce.