Chapter M: Meats (7)

_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_