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 1/2 pint of cream and 1/2 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 1/4 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—1/2 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, 1/2 cup chopped onions, salt and red pepper to taste, 3 cups water, 2 cups milk, 1 tablespoon Crisco, 1 tablespoon flour, and 1/2 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 2-1/2 cups hot mashed potato. Add 3/4 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, 1/2 pint cream, 1/2 cup green peas, cooked, 1 teaspoon salt, 1/2 cup carrot, cut in small pieces, cooked, 1 teaspoon sugar, 1/2 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, 1/4 cup Crisco, salt, red pepper, and grated nutmeg to taste, 1 tablespoon sherry, 1 tablespoon brandy, 1/3 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, 1/2 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, 3/4 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 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—1/2 pound ox kidney, 1/2 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 2-1/2 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, 1/2 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, 1/2 carrot, sprig thyme, 2 tablespoons Crisco, 4 tablespoons vinegar, half pint brown stock, 1/2 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—1/2 calf's head, 2 pounds shin beef, small knuckle veal, 3 tablespoons Crisco, 1/2 cup flour, 1 ounce ham, large bunch herbs, 12 whole peppers, 6 cloves, blade mace, 3 onions, 1 carrot, 1/2 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 stockpot, 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, 1/4 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—1-1/2 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 1/2 inch cubes. Make a sauce of 2 tablespoons Crisco creamed with 2 tablespoons flour and 1/2 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, 1/2 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—1/2 boiled chicken (one pint in thick pieces), 2 tablespoons Crisco, 2 fresh mushrooms, 1 cup cream, 1/2 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 1-1/2 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—1 eggs and 1 yolk, 1/2 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 German Cabbage Apple and Prune Tart Coffee

*Sour German Cabbage—2 quarts chopped cabbage, 2 tablespoons Crisco, 1/2 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 1/2 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, 1/2 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 1/2 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, 1/4 teaspoon salt, 1/2 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 1/2 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, 1/2 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, 1/2 pound sausage meat, 2 tablespoons Crisco, 4 tablespoons breadcrumbs, 1/2 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.



May 4

Clear Gravy Soup *Crown of Lamb with Peas Potato Croquettes Cauliflower Bird's Nest Salad Cheese Custard Sultana Roll, Strawberry Sauce Coffee

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



May 5

*Hotch Potch Baked Ham in Pastry Mashed Turnips Potato Balls Stuffed Tomato Salad Caramel Ice Cream Cake Coffee

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



May 6

Pear and Ginger Cocktail Tomato and Vermicelli Soup Broiled Beefsteak *French Fried Potatoes Lettuce Salad Lemon Pudding, White Sauce Coffee

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



May 7

*Tomato Pot Roast Beet Greens Boiled Potatoes Spring Salad Rhubarb Tutti Fruitti Maple Gingerbread Coffee

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



May 8

Cream of Beet Soup Cold Pot Roast Stuffed Potatoes String Bean Salad Stewed Apricots *Black Chocolate Cake Coffee

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

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



May 9

Broiled Bluefish *Souffle Potatoes, Austrian Style Spinach Radish Roses Coffee Jelly, Whipped Cream Sponge Cakes Coffee

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

Beat whites of eggs to stiff froth, and stir lightly into mixture. Fill potato shells with this, and bake slowly for about 1/2 hour, or long enough for mixture to rise, and surface of it to brown. If liked, a little grated cheese can be incorporated with mixture and sprinkled over top of potatoes just before baking second time.



May 10

Haricot Soup Rice Fritters Tomatoes au Gratin *Baked Bananas Bread Cheese Coffee

*Baked Bananas—Remove skins from 7 bananas and cut in halves lengthwise. Put in shallow granite pan or on an old platter. Mix 2 tablespoons melted Crisco, 1/3 cup sugar, and 2 tablespoons lemon juice. Baste bananas with 1/2 the mixture. Bake 20 minutes in slow oven, basting during baking with remaining mixture.



May 11

Fish Soup Salt Cod Fish Balls Steamed Brown Bread Dressed Shredded Cabbage *Cream Pie Coffee

*Cream Pie—3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 1 tablespoon Crisco, 1-1/2 pints milk, and 1 teaspoon lemon extract.

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



May 12

Fried Fish, Tartare Sauce Calves' Tongues Sorrel Puree French Pigeon Pie *Macaroni, a l'Italienne Polish Salad Apricot Parfait Coffee

*Macaroni, a l'Italienne—1/4 pound macaroni, 2 tablespoons flour, 2 tablespoons Crisco, salt and paprika to taste, 1/2 cup brown stock, 1/2 cup tomato pulp, and 1/2 cup grated cheese. Make sauce of Crisco, flour seasonings, stock, and tomato pulp. Tomato pulp should be quite thick from long cooking. Add macaroni, cooked until tender, in boiling salted water, rinsed and drained. Reheat in double boiler, adding cheese meanwhile. Serve when cheese is melted and whole is very hot.



May 13

Grilled Salmon Cucumber Potatoes Galantine of Beef, Aspic Jelly Vegetable Salad *Fruit Tart Custard Coffee

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



May 14

*Spring Soup Slices of Galantine of Beef Lettuce and Egg Salad Cheese Toast Bananas in Custard Coffee

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

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



May 15

Julienne Soup *Bobotee Boiled Potatoes Beans Cream Cheese and Pimiento Salad Blanc-mange and Stewed Fruit Coffee

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

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



May 16

*Chipped Beef in Cream Baked Potatoes Lettuce and Radish Salad Cheese Balls Frozen Macedoine Coffee

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



May 17

Fruits *Spanish Omelet Molded Spinach New Potatoes Corn Salad Cheese Sticks Frozen Souffle Coffee

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

Put 1/2 Crisco in saucepan, add onion chopped very fine, mushrooms and red and green pepper; cover, cook slowly for 20 minutes. Make plain omelet from rest of ingredients; turn this out on heated dish, fill ends of dish or platter with Spanish sauce, and send it to table.

This omelet can be made very handsome by saving 1/4 of green and red pepper, cutting it into fancy shapes to use a garnish for top of omelet.



May 18

Strawberries Lentil Soup, au Maigre *Scalloped Clams Stewed Tomatoes Beet and Cabbage Salad Vanilla Ice Cream Maple Sauce Coffee

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



May 19

Grape Fruit Cream of Celery Soup *Sweetbreads Creamed New Potatoes Green Peas Carrots Hot Biscuit Fruit Salad Orange Ice Sunshine Cake Coffee

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



May 20

Cream of Pea Soup Croutons Stuffed Eggs, Tartare Sauce Baked Bananas Potato Fluff *Onions Stuffed with Nuts Apple Salad Coffee

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

Put onions, without peeling into a saucepan of boiling water; add half the salt and boil for 1/2 an hour. Drain and dry. Remove outside skin, and with handle of a teaspoon, take out center, saving it for the sauce. Mix nuts, rice, seasoning and egg; fill this into onions; stand them in baking pan, brush with melted Crisco and bake in moderate oven for 1/2 hour. Chop very fine the portion that you have taken from center, press it through a sieve, add this pulp to a cup of tartare sauce and pour it into a sauceboat. Serve onions on platter; pass the sauce.



May 21

Oloronnaise Potage Broiled Shad Roe *Anna Potatoes Duckling Braise with Cherries Fresh Asparagus, Swiss Weimar Pudding Coffee

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



May 22

Little Neck Clams Parmentier Puree Veal Cutlets Mashed Potatoes *Spinach, Martha Chicory Salad Biscuit Tortoni Coffee

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



May 23

Potage, a la Monaco *Mackerel, Cold, Vinaigrette Cucumbers, Bechamel Sauce Tomato and Artichoke Salad Monte Carlo Pie Coffee

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



May 24

*Puree, a l'Indienne Lamb Stew with Dumplings Lettuce, French Dressing Cheese Balls Snow Pudding Coffee

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

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



May 25

*Fish Chowder Cucumber and Tomato Salad Cheese Croquettes Bakewell Pudding Coffee

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



May 26

*Turnip Soup Beefsteak and Kidney Pie Potatoes Peas Lettuce Salad Caramel Trifle Coffee

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



May 27

Chutney Canapes Roast Sirloin of Beef Franconia Potatoes Summer Squash Olive Salad Strawberry Ice Cream *Genoa Cake Coffee

*Genoa Cake—1/4 pound Crisco, and 1/4 pound butter. Mix to a cream with 1/2 pound sugar, add little mace, stir in gradually yolk of 6 eggs and 1/2 beaten whites, 10 ounces flour, beat well for 1 minute, add 1 pound raisins, 1/4 pound citron, cut very fine, grated rind of 1 lemon, and 2 ounces chopped almonds. Mix well, add remainder of beaten whites last. Mix well, put in pan lined with paper, sprinkle top with chopped almonds and bake in slow oven.



May 28

Mock Consomme Roast Crown of Lamb, Currant Mint Sauce Potato Balls Peas Asparagus on Toast *Carrot Salad Raspberry Ice Cream Coffee

*Carrot Salad—Scrape, cut into slices and then into fancy shapes, 4 large carrots. Soak in cold water for 1/2 an hour, and then cook in boiling unsalted water until tender. Drain and dry. Line salad bowl with crisp lettuce leaves, and arrange on top the carrots. Serve with following dressing: Rub sides and bottom of bowl with clove garlic, add salt and pepper to taste and 6 tablespoons melted Crisco; add piece of ice, if possible; stir until salt is dissolved, then add 1 tablespoon vinegar or lemon juice. Beat until thick; use at once.



May 29

Raw Clams Chicken Pie *Stuffed Potatoes Broiled Tomatoes Pepper and Cucumber Salad Cheese Fingers Pineapple Jelly Coffee

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



Decoration Day

May 30

Fruit Soup Breaded Mutton Chops Potatoes *Peas Tomato Mayonnaise Banana Charlotte Russe Assorted Cakes Coffee

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



May 31

Milk Soup *Beef Loaf, Brown Sauce Potatoes Tomatoes Radish and Watercress Salad Vanilla Pudding, Jam Sauce Coffee

*Beef Loaf—Mix together 3 pounds chopped raw beef, 1/4 pound of minced salt pork, 1 cup cracker dust, 2 teaspoons, each, of salt and pepper, and moisten all with 2 beaten eggs, teaspoonful onion juice, and teaspoon Worcestershire sauce. Work in 2 tablespoons melted Crisco, and pack in a Criscoed mold. Cover; set in a roasting pan of boiling water, and cook in a steady oven for 2 hours. Serve with brown sauce.



June 1

Curried Lobster *Boiled Stuffed Leg of Lamb Potatoes Scalloped Sweet Corn Cherry Salad Frozen Watermelon Coffee

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



June 2

Green Vegetable Soup Fried Chicken, Virginia Style Cornmeal Bread Broiled Tomatoes Bean Salad *Strawberry Fritters Coffee

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



June 3

*Crab Soup Salmon, la Francesca Veal, Roasted Chiffonade Salad Cheese Crackers Tipsy Pudding Coffee

*Crab Soup—Remove cooked meat from 6 hard-shelled crabs and chop finely. Add 3 cups white stock, 2/3 cup stale breadcrumbs, 1 slice of onion, 1 sprig of parsley, and simmer 20 minutes. Blend together 1 tablespoon Crisco and 1 tablespoon flour, and add 1 cup cream, salt and red pepper to taste. Combine mixtures and bring to boiling point.



June 4

Boiled Halibut, Lobster Sauce Beef Roll in Jelly Italian Risotto *Hungarian Salad Manhattan Pudding Coffee

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

The dressing is made as follows: Put 4 tablespoons melted Crisco in cold bowl; if possible, put in small piece ice. Add 1/2 teaspoon salt, saltspoon pepper, and stir until salt is dissolved, add tablespoon vinegar or lemon juice. Beat for 3 minutes until dressing is as thick as good cream. Use at once.



June 5

Grapefruit Cocktail *Roast Duckling, Apple Sauce Rice Fritters Creamed Carrots Macedoine Salad Wafers Cheese Rhubarb Meringue Pie Coffee

*Roast Duckling—This is prepared and trussed similarly to goose, but not usually stuffed. Roast from 30 to 40 minutes. Green peas are the usual accompaniment to roast duckling. Serve with apple sauce, which is made as follows: 1 pound cooking apples, 1 tablespoon Crisco, 1/2 cup water, and sugar. Peel, core, and slice the apples, cook them in a stewpan with water and Crisco, add a little sugar to taste. Stir well, or pass through a sieve.



June 6

Hamburg Steak, Maitre d'Hotel *Asparagus Baked Potatoes Lettuce and Radish Salad Strawberry Mousse Lady Fingers Coffee

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



June 7

Boiled Salmon, Egg Sauce Creamed Potatoes New Peas Dressed Lettuce Cheese Crackers *Chocolate Bread Pudding Coffee

*Chocolate Bread Pudding—3/4 cup breadcrumbs, 2 cups scalded milk, 3 squares melted chocolate, 2 eggs, 1 tablespoon Crisco, salt to taste, 1/2 teaspoon vanilla, 1/4 cup cold milk, 3/4 cup sugar and 1/2 cup Sultana raisins. Mix all ingredients in order given. Pour into a Criscoed baking dish, set into pan of hot water, and bake 1 hour in moderate oven; stir twice during baking to keep chocolate from rising to the top.



June 8

Veal Cutlet, Brown Gravy Mashed Potatoes *Glazed Carrots Pea Salad Cottage Pudding, Strawberry Sauce Coffee

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



June 9

Roast Beef Horseradish Relish Asparagus Franconia Potatoes Bean Salad *Cherry Pie Coffee

*Cherry Pie—1 quart ripe cherries, 1 yolk egg, 3 tablespoons cream, and 1/2 cup sugar. Wash cherries, stem and place in colander over dish to catch juice. Place thin layer of the following dough on shallow pan, sprinkle top with breadcrumbs. Spread stoned cherries over evenly. Sprinkle with sugar and cinnamon. Beat yolk well, add cream and cherry juice and pour over all. Bake in hot oven until well browned at bottom.

The dough is made as follows: 1 tablespoon Crisco, 1 cup flour, 1/2 teaspoon baking powder, 1/4 cup sugar and 1 egg. Mix dry ingredients. Work in Crisco with finger tips; add egg; mix. Toss on slightly floured board and roll a 1/4 inch thick. This makes enough dough for a large oblong pan.



June 10

Scotch Broth Cold Roast Beef Creamed Potatoes *String Beans Tomato and Olive Salad Vanilla Ice Cream Crushed Raspberries Coffee

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



June 11

Vegetable Soup Broiled Steak Stuffed Tomatoes Baked Macaroni *Pear and Pimiento Salad Apricot Blanc-mange Coffee

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



June 12

Cream of Tomato Soup *Planked Salmon Potato Balls Fresh Green Peas Lettuce and Cucumber Salad Cheese Bread-Sticks Lemon Pudding Coffee

*Planked Salmon—Have salmon cut in steaks 1-1/2 or 2 inches thick. 2 steaks of average size can be placed on medium-sized plank. Crisco plank thoroughly, place fish upon it, and broil under gas broiler, turning flame low after first few moments. Or it can be baked in oven of range. Serve on plank, surrounded by potato balls cut with French vegetable cutter. Heat 1/4 cup cream, add salt and pepper to taste, and 3 tablespoons finely chopped parsley. Shake potato balls in this until well covered with seasonings. Serve Hollandaise sauce with planked salmon.



June 13

Strawberry Cocktail Roast Lamb, Mint Sauce Mashed Potatoes Carrots and Peas *Cherry Roly Poly Coffee

*Cherry Roly Poly—Roll pastry or a baking powder biscuit dough very thin, about 1/8 of an inch in thickness, sprinkle with sugar, and dot with ripe stoned cherries. Roll like a jelly roll, press, and close the ends as tight as possible. Tie in a floured cloth, and cook in boiling water 2 hours, or steam in steamer 1 hour. Remove from cloth and serve on hot platter with the following sauce: 1/2 cup Crisco, 1 cup powdered sugar, 1 egg yolk, 2 tablespoons wine, and 2 egg whites. Cream Crisco; add sugar, yolk of egg and wine. Cook over hot water until hot. Remove from fire and add beaten whites of eggs.



June 14

Roasted Little Neck Clams *Salmi of Lamb Fried New Potatoes Boiled Bermuda Onions Individual Strawberry Pies Coffee

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



June 15

Cream of Pea Soup *Baked Brains Mashed Potatoes Escalloped Asparagus Romaine Salad Greengage Ice Cream Coffee

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



June 16

*Baked Trout Chicken Epicurean New Potatoes String Beans in Cream Tomato Salad Pineapple Bisque Coffee

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



June 17

Brunoise Soup Porterhouse Steak Olives Stuffed Potatoes *Beans Belgian Salad Compote of Cherries Coffee

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



June 18

Cream of Celery Soup Stewed Chicken Rice Croquettes Green Peas *Watercress Salad Lemon Jelly Iced Coffee

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



June 19

Roast Loin of Mutton Creamed Spinach Baked Potatoes Pineapple Charlotte *Maids of Honor Coffee

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



June 20

*Cream of Cucumber Soup Grilled Salmon, Mayonnaise Sauce Lamb Cutlets Green Peas Mashed Potatoes Cold Fruit Souffle Coffee

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

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



June 21

Fried Flounders, Lemon Sauce *Beef, a la Mode Cauliflower au Gratin Creamed Potatoes Fruit Chartreuse Coffee

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

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



June 22

*Tournedos of Beef with Olives Braised Lettuce Baked Potatoes Alligator Pear Salad Strawberry Ice Cream Coffee

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

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



June 23

Soup with Marrow Balls Sweetbread Patties Green Peas Saratoga Chips Beet Salad *Raspberry Batter Pudding Coffee

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



June 24

Puree of Peas Baked Red Snapper, Tomato Sauce Riced Potatoes Buttered Beets Cabbage Salad *Cup Puddings Coffee

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

For 3 puddings use treble quantities. Put flour into a basin with a pinch of salt, together with currants and sugar; melt Crisco to pour in, add milk, and mix well together. Put into Criscoed cups and bake in a moderate oven for a 1/4 of an hour. Tops should be nicely browned when done. These puddings are nice either hot or cold.



June 25

Soup with Bread Balls Fried Spring Chicken, Milk Gravy New Potatoes Asparagus Tomato Mayonnaise *Rhubarb Fanchonettes Coffee

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

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



June 26

*Curried Chicken New Green Peas Young Carrots Macedoine Salad Boiled Custard with Snow Eggs Coffee

*Curried Chicken—Clean and dress a 3-pound chicken and cut in pieces for serving. Put 1/3 cup Crisco in a hot frying pan, add chicken, and cook 10 minutes, tightly covered. Then add liver and gizzard, and continue cooking for 10 minutes longer.

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



June 27

Boiled Salmon, Egg Sauce Boiled Potatoes Peas Cucumber Salad *Almond Pudding Meringues Coffee

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



June 28

Cream of Lettuce Soup Bread Sticks *Halibut Ramekins Baked Potatoes Asparagus Ginger Ice Cream Lady Fingers Coffee

*Halibut Ramekins—Flake rather finely 1-1/2 pounds cooked halibut. See that it is free from bones and skin. Have ready 1 pint seasoned white sauce. Crisco few fireproof dishes.

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



June 29

*Beef Croquettes, Brown Sauce Mashed Potatoes Beets Fruit Salad Cheese Crackers Coffee

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



June 30

*Breaded Veal Cutlets Potatoes Egg Plant Cress, Whipped Cream Dressing Cottage Pudding, Strawberry Sauce Coffee

*Breaded Veal Cutlets—1-1/2 pounds fillet or neck of veal, Crisco for frying, 1/2 teaspoon chopped parsley, 1/4 teaspoon grated lemon rind, salt and pepper, egg and breadcrumbs.

Cut meat into thin slices, which afterwards trim into neat fillets. Beat egg, mix with it parsley, lemon rind, good seasoning of salt and pepper. Brush cutlets over with this preparation, coat them carefully with breadcrumbs, fry quickly and lightly in hot Crisco. Serve with either tomato or piquante sauce, or, when gravy is preferred, brown little flour in Crisco in frying pan, add little salt and pepper, pour in 1/4 of a pint of hot water, boil up, and strain.



July 1

Boned Chicken Stuffed Pepper Salad Sliced Tomatoes White and Brown Bread *Ground Rice Pudding Coffee Jelly Fruit

*Ground Rice Pudding—1/2 cup ground rice, 3 cups milk, 3 eggs, 4 tablespoons sugar, rind 1/2 lemon, 2 tablespoons Crisco, 1/4 cup Sultana raisins, and brown breadcrumbs.

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



July 2

Spanish Veal Balls Summer Squash Buttered Beets Lettuce and Peppergrass Salad *Snow Souffle Iced Coffee

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



July 3

Roast Lamb New Potatoes Green Peas *Summer Squash Watercress and Cucumber Salad Coffee Ice Cream Lady Fingers

*Summer Squash—Cut summer squashes into small pieces and boil till tender in salted water. Put into a clean towel and wring out all water. Put squashes into saucepan and add to each cup of them, 2 tablespoons cream and 1/2 tablespoon Crisco. Heat thoroughly before sending to table.



Declaration Day

July 4

Fruit Cocktail Carrot Soup Radishes Stuffed Shoulder of Veal, Roasted Potato Souffle Green Corn Molded Spinach, French Dressing Washington Ice Cream *Flag Cake Coffee

*Flag Cake—2/3 cup sugar, 1/2 cup Crisco, 2/3 cup milk, 1-2/3 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, whites of 4 eggs, and 1 teaspoon vanilla. Cream Crisco and sugar together, add flour, salt, baking powder, milk, vanilla and whites of eggs beaten to a stiff froth. Mix carefully, turn into Criscoed and floured tin and bake in moderate oven for 3/4 of an hour. Decorate with frosting and tiny flags.



July 5

Iced Pimiento Consomme Small Tenderloins of Beef Molded Potatoes *Corn Cakes Orange, Grapefruit and Romaine Salad Cup Custards Coffee

*Corn Cakes—Make a custard from 2 eggs well beaten, 1/2 cup milk, 1/2 tablespoon Crisco, and 1/2 tablespoon sugar; beat into this 3/4 of cup of canned corn. Sift together twice, 7/8 cup of flour, 1 tablespoon baking powder, and 1/2 teaspoon salt; beat into other mixture, and drop in Criscoed muffin rings by the tablespoon; set in a Criscoed dripping pan, and bake in a moderate oven until done.



July 6

Clam Bisque Lamb Chops Escalloped Corn Creamed Sweet Potatoes German Salad *Cheese Drops Strawberry Bavarian Cream Coffee

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



July 7

Beef Broth with Vermicelli *Baked Bluefish Cucumbers, French Dressing Mashed Potatoes Buttered Bermuda Onions Heavenly Hash Coffee

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



July 8

Iced Bouillon Broiled Chicken Mashed Potatoes New Peas Tomato Mayonnaise *Red Raspberry Shortcake, Hot Marshmallow Sauce Coffee

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



July 9

Sardines and Lemon Olives Radishes Cold Roast of Lamb, Mint Sauce Creamed Potatoes Peas Endive and Cheese Salad *Cherry Souffle Iced Tea

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

Put Crisco and flour in saucepan, mix over fire, add milk, stir till it boils and becomes thick; remove from fire to cool 10 minutes, add sugar, yolks eggs, 1 by 1 stirring each thoroughly, whites stiffly beaten up, then add chopped cherries. Pour all into Criscoed souffle mold. Put into saucepan with 1/2 an inch of boiling water. Put lid on saucepan and steam gently 3/4 hour. Turn out, send to table with jam sauce round.



July 10

Clam Broth *Chicken Croquettes Peas Buttered Rolls Mayonnaise of Lettuce and Tomatoes Tutti Fruitti Ice Cream Macaroons Coffee

*Chicken Croquettes—2 cups cooked chicken, 1/2 teaspoon salt, 1/4 teaspoon celery salt, 1 teaspoon lemon juice, 1/2 teaspoon onion juice, and 1 cup white sauce.

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



July 11

Roast Beef Yorkshire Pudding Potato Croquettes String Beans Lettuce, French Dressing *Fruit Pancakes Coffee

*Fruit Pancakes—2 cups flour, 2 cups milk, 2 tablespoons Crisco, 2 eggs, nutmeg and salt to taste. Put flour into basin with salt, grated nutmeg, eggs, pour milk in by degrees, stirring smoothly; beat it well in order to let the air in, and then let it stand for 1/2 an hour. This allows starch grains in flour to swell, and so batter is lighter. When ready to fry, warm Crisco and pour in, stirring at same time. Make some Crisco hot in a small saucepan, ladle some into a frying pan, when very hot, pour back into saucepan, but do not drain it, then ladle sufficient batter in to cover the bottom of pan, shake it gently over rather a sharp fire, and, when nicely browned, toss it over and brown other side, turn on to a wire or sieve, sprinkle with sugar and ripe blackberries. Roll it up, and keep it warm while finishing remainder of batter. Dish them up on platter, each row crossways to prevent under ones from becoming sodden. Sprinkle sugar over top and serve.



July 12

Cottage Pie New Stringless Beans Olive Salad Cheese Biegnets *Apricot Pudding Iced Coffee

*Apricot Pudding—Put 1 pint milk into saucepan, add two tablespoons Crisco, and bring to boiling point. Mix 1/2 cup cornstarch with 1/2 cup milk and stir slowly into boiling milk, add 1/2 teaspoon salt. Heat 1 cup apricot jam, and strain off juice. Stir the pieces of apricot into cornstarch and cook for 5 minutes. Sprinkle 1 tablespoon chopped pistachio nuts into wet mold and pour in hot mixture. Turn out when cold and surround with apricot juice.



July 13

Cream of Peanut Soup *Veal Chops Mashed Potatoes String Beans Onion Salad Meringues Filled with Custard Coffee

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



July 14

Steak, a la Parmesan Corn Pudding Mashed Potatoes Lettuce, French Dressing *Cheese Balls Peach Ice Cream Coffee

*Cheese Balls—1/2 cup breadcrumbs, 1 teaspoon Crisco, 1/4 teaspoon mustard, 1 cup grated cheese, 1 egg, 1/2 teaspoon salt, and a few grains red pepper. Rub Crisco into crumbs and cheese, add seasonings and egg well beaten. Shape in small balls and fry in hot Crisco. Drain and serve hot.



July 15

Stuffed Shoulder of Veal, Braised Buttered Beets Potato Roses Onion and Tomato Salad Rhubarb Dumplings *Mocha Cake Coffee

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



July 16

Tomato Soup Fried Chicken Waffles Pea Souffles Creamed White Potatoes Bean Salad *Snow Balls Coffee

*Snow Balls—1 cup sugar, 1/4 cup milk, 1/2 cup Crisco, 2-1/4 cups flour, 3-1/2 teaspoons baking powder, and whites of 4 eggs. Cream Crisco, add sugar gradually, milk, and flour sifted with baking powder; add whites of eggs beaten stiff. Steam 35 minutes in Criscoed cups; serve with stewed or preserved fruit.



July 17

Iced Currants *Blanquette of Veal Fried Artichokes Duchesse Potatoes Cauliflower and Red Pepper Salad Macaroon Trifle Coffee

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



July 18

Onion Soup Fricasseed Tripe Baked Potatoes Stringless Beans Tomatoes Stuffed with Pineapple Bisque Ice Cream Coffee

*Fricasseed Tripe—Cut 2 pounds of tripe into narrow strips, add 1/2 cup of water, 2 cups milk, season with salt and pepper, add 1/4 cup Crisco mixed with 2 tablespoons flour; simmer for 30 minutes and serve hot. A little chopped parsley is an improvement.



July 19

Cream of Asparagus Soup *Lamb Fricassee with Dumplings Mint Jelly Green Peas Romaine Salad Cheese Toasted Crackers Watermelon Coffee

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

To make the dumplings, sift together 2 cups flour, 1/2 teaspoon salt, 1/4 teaspoon sugar, and 2 teaspoons baking powder. Add 1 tablespoon Crisco and rub in with tips of fingers, then add sufficient milk to make soft dough. Roll out and cut into small biscuits. Place on top of lamb and bake in hot oven for 12 minutes. Serve hot.



July 20

Roast Beef's Heart Boiled New Potatoes Cauliflower au Gratin Baked Bean Salad *Cheese Aigrettes Apricot Meringue Pie Coffee

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



Vegetarian

July 21

Strawberry Cocktails Macaroni Cutlets, Cheese Sauce *Popovers Tomato Mayonnaise Pimiento Sandwiches Frozen Banana Whip Coffee

*Pop Overs—Beat up 3 eggs until light; add 1 cup milk and 1 teaspoon melted Crisco. Pour this gradually into 1 cup flour and 1/2 teaspoon salt, beating all the time until smooth. Crisco iron gem pans, put them in the oven, and when hot, take them out and fill them half full of this batter. Put them back in the oven and bake for 45 minutes. They should be at least 4 times their original bulk. If they fall, they are not thoroughly done. The oven should be hot.



July 22

*Pilau, a la Turque Peppers Stuffed with Green Corn Huntington Salad Cheese Rolls Baked Custard Coffee

*Pilau, a la Turque—Put 1 1/2 cups of stock, with 1 cup stewed and strained tomato, over fire. When boiling add 1 cup well-washed or blanched rice and 1/2 teaspoon salt; stir lightly with fork, occasionally, until liquor is absorbed. Then add 1/2 cup Crisco, season with salt and pepper, and cook over hot water until tender; remove cover, and stir with fork before serving.



July 23

Vegetable Soup *Fried Fish Baked Shoulder of Mutton Onion Puree Chipped Potatoes Fruit Jelly Toasted Cheese Fingers Coffee

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



July 24

Lamb Potpie Summer Squash Mashed Potatoes Dressed Cucumbers Raspberry Float *Cushion Cake Iced Coffee

*Cushion Cake—Cream 1 cup Crisco with 1/2 cup sugar, add 2 well beaten eggs, and 1/2 cup milk. Sift 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt, and add to Crisco mixture, with 1 teaspoon vanilla extract. Divide into 2 parts, add to 1 part 2 tablespoons molasses, 1 cup seeded raisins, 1/2 teaspoon cloves, 1 teaspoon cinnamon, and 1/4 teaspoon grated nutmeg. Bake in Criscoed and floured cake tin for 20 minutes. Take out of oven, spread white part on top, return to oven and bake until done.



July 25

*Tournedos of Lamb Rissole Potatoes Carrots Peas Grape and Pimiento Salad Frozen Cheese Toasted Crackers Iced Coffee

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



Vegetarian

July 26

Cream of Green Peas Bean Loaf with Rice Stewed Corn Tomato and Lettuce Salad *Peach Pudding Coffee

*Peach Pudding—Fill Criscoed baking dish full of peaches and pour over top a batter made of 1 tablespoon Crisco, 1/2 cup sugar, 1 cup flour, 1 teaspoon baking powder, 1 well beaten egg, 1/2 teaspoon salt, and 1 cup milk. Bake in moderate oven 30 minutes. Serve with cream.



July 27

Anchovy and Pimiento Canapes Halibut Baked, a la Creole French Fried Potatoes Hot Slaw *French Pancakes Coffee

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



July 28

Puree of Fruit Steak with Fresh Mushrooms String Beans Riced Potatoes Lettuce and Watercress Salad *Cherry Blanc-mange Coffee

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



July 29

Iced Tomato Bouillon *Swiss Steak Mashed Potato Egg Plant Fritters Lettuce Salad, Chifonade Dressing Strawberry Parfait Coffee

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



July 30

Clear Soup *Planked Chicken Potato Croquettes Asparagus Tips Boiled Rice Pineapple Salad Vanilla Ice Cream Strawberry Sauce Coffee

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



July 31

*Baked Beans Finger Rolls Beet and Potato Salad Lemon Jelly, Whipped Cream Cafe Parfait

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



August 1

Brown Fricassee of Kidneys Summer Squash New Cabbage Salad *Blueberry Pie Coffee

*Blueberry Pie—Line a deep perforated tin with Crisco Plain Pastry; brush over with water or white of egg. Fill with floured blueberries; add sugar, Crisco, salt and vinegar. Allow 1 cup sugar to 3 cups berries, 1 tablespoon Crisco, 1/8 teaspoon salt, and 1/2 teaspoon vinegar. Cover with crust and bake.



August 2

*Beef Olives Braised Lettuce Stuffed Potatoes Beet Salad Cheese Relish Red Currant Cream Lady Fingers Coffee

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



August 3

Cream of Corn Soup *Stuffed Flank Steak Mashed Potato Shelled Beans Onion and Mint Salad Ivory Cream Coffee

*Stuffed Flank Steak—Buy a flank steak. Fry 2 tablespoons chopped onion in a 1/4 cup Crisco. Add 1/2 cup soft, stale breadcrumbs, 1/4 teaspoon mixed herbs, salt and pepper to taste. Spread over steak, roll and tie. Brown in 3 tablespoons Crisco, and remove to casserole or covered dish. To the Crisco in pan add an equal quantity of flour, and brown, then add 1 cup stock or boiling water, and 1 cup strained tomato, season with salt and pepper, pour over the roll, cover dish, and cook slowly until meat is tender. If cooked in casserole it may be served in same dish.



August 4

Fried Soft Shell Crabs, Sauce Tartare Hashed Browned Potatoes Pepper and Cucumber Salad Cheese Fingers *Apricot Omelet Coffee

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



August 5

*Country Club Chicken Sweet Potatoes Green Corn Tomato Salad Apple Whip Chocolate Wafers Coffee

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



August 6

*Baked Liver and Bacon Mashed Potatoes Corn on Cob Lettuce and Pineapple Salad Stewed Pears Cream Hasty Cake Coffee

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



August 7

Grilled Trout Chicken Saute *Souffled Squash Potato Croquettes French Salad Fruit Compote Coffee

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



August 8

Clam Cocktail Roast Lamb, Mint Jelly Rice Fritters Lima Beans Lettuce and Banana Salad *Windsor Tartlets Iced Coffee

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

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



August 9

Casserole of Lamb Rice Spiced Peaches *Macaroon Pudding After Dinner Mints Coffee

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



August 10

Tomato Bisque Croutons Potato Croquettes Fried Egg Plant Celery and Apple Salad *Chocolate Pudding Coffee

*Chocolate Pudding—Crisco a mold or basin. Beat 3 tablespoons Crisco and 2 tablespoons sugar to a cream, then beat in 3 yolks of eggs. Dissolve 11/2 teacups grated chocolate smoothly in 1 cup milk, add it to Crisco mixture, with 2 cups cakecrumbs, 1 teaspoon vanilla, 1/2 teaspoon salt, and whites of eggs stiffly beaten. Fold the whites in gently. Pour into prepared mold, cover with Criscoed paper and steam for 2 hours. Turn out and serve with white sauce. This mixture may be placed in a Criscoed pudding dish and baked in a moderate oven.



August 11

Fried Chicken, a la Maryland French Fried Potatoes *Stewed Onions Stuffed Tomato Salad Musk Melon with Ice Cream Coffee

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



August 12

Broiled Ham Baked Potatoes Green Corn Custard Apple Salad Grape Juice Syllabub *Tilden Cake Coffee

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



August 13

*Roast Fowl with Chestnuts and Mushrooms. Franconia Potatoes Shell Beans Lettuce and Tomato Salad Peach Short-Cake Coffee

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



August 14

Celery Soup Braised Ox Tongue *Mashed Turnips Baked Potatoes Waldorf Salad Ginger Ice Cream Coffee

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



August 15

Fish Souffle Braised Stuffed Shoulder of Mutton Breaded Potatoes *Carrots, a la Poulette Pineapple Jelly French Pastry Coffee

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



August 16

Cream of Rice Soup Hanoverian Steaks *Hashed Browned Potatoes Carrots en Casserole Custard Souffle, Foamy Sauce Coffee

*Hashed Browned Potatoes—Sprinkle 2 1/2 cups cold boiled potato cubes with salt and white pepper to suit taste. Melt 1 1/2 tablespoons Crisco; add 1 tablespoon flour and 1/2 cup brown stock. Cook 5 minutes; add potato cubes; cook 10 minutes, stirring, without breaking potatoes. Melt 1 tablespoon Crisco in another frying pan. When brown, turn in potatoes, spread evenly, and cook 10 minutes; fold like an omelet, and serve hot.



August 17

Lamb Chops Peas *Chantilly Potatoes Turkish Salad Fruit Ice Cream Coffee

*Chantilly Potatoes—Prepare nicely seasoned, lightly mashed potatoes and mound on a hot platter. Beat 1/2 cup cream until stiff, add 1 teaspoon melted Crisco, 1/2 cup grated cheese, season to taste with salt, pepper and red pepper. Pile lightly on to the potato and put in oven to brown. Be sure that the oven is very hot.



August 18

Watermelon Cocktail Cannelon of Beef Potatoes *Creamed Kohl Rabi Stuffed Celery Meringues Filled with Ice Cream Coffee

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



Vegetarian

August 19

Cream of Turnip Soup Risotto Asparagus Salad Coffee Souffle *Ginger Crisps Iced Tea

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



August 20

Corned, Beef Buttered Potatoes *New Beets Lettuce, Italian Dressing Tapioca Cream Coffee

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



August 21

Cold Sliced Corned Beef Baked Potatoes Jellied Vegetables Pea Salad *Countess Pudding Coffee

*Countess Pudding—Line small Criscoed platter with Crisco pastry. Put 1 tablespoon Crisco in saucepan, add 1 cup milk, when warm pour over three tablespoons chopped cocoanut, add 1 tablespoon sugar. Allow to remain 30 minutes, add 3 yolks of eggs well beaten, and 1/2 teaspoon vanilla, pour into platter, bake 30 minutes in hot oven. Beat up whites of eggs, add pinch salt, 1 tablespoon sugar, and 1/2 teaspoon almond extract, pile on top of pudding and sprinkle with cocoanut. Brown in slow oven. Serve hot or cold.



Vegetarian

August 22

*Succotash French Fried Potatoes Tomato Jelly Salad Orange Marmalade Ice Cream Caramel Cake Coffee

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



August 23

Fish Timbales, Cream Sauce Mashed Potatoes Stewed Okra Cucumber Salad Cheese Straws *St. Leonard's Pudding Coffee

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



August 24

*Boiled Mutton, Caper Sauce Riced Potatoes String Beans Olive Salad Toasted Crackers Cheese Plum Compote Coffee

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



August 25

Barley Broth Mutton Souffle Sweet Corn Creamed Carrots and Peas *Peach Cobbler Coffee

*Peach Cobbler—Sift 1-1/2 cups flour and 1-1/2 teaspoons baking powder. With tips of fingers work into flour 1 tablespoon Crisco, and when well mixed add 1/2 cup milk.

Peel and slice 4 peaches, and mix with 3/4 cup sugar and 2 tablespoons melted Crisco. In bottom of baking dish invert a cup, around this arrange peaches, and over all place dough patted out to about 3/4 of an inch in thickness. Bake in moderate oven until crust is brown and peaches are tender. This will require about 40 minutes. The cup keeps dough from lying on fruit and becoming soaked with juice.



August 26

*Beef Steak Pudding Spaghetti with Tomato Potatoes on Half Shell Green Pepper Salad Apricot Pudding Coffee

*Beef Steak Pudding—Line a Criscoed basin with plain pastry. Mix together on a plate 1 tablespoon flour, 1 teaspoon salt, and 1/2 teaspoon pepper for seasoning. Cut 1 pound lean beef in thin slices, dip them in the seasoning, and place them lightly in the basin; split 1 sheep's kidney, skin and cut in thin slices; dip them also in the seasoning, and put them in basin, and pour over 1 cup of water for gravy. Wet the edges of the paste on basin; roll out a piece of paste large enough to cover the dish; place it on, press down at the edges, and sprinkle a little flour over top. Now dip a pudding cloth in boiling water, tie it tightly over the top, and plunge the pudding in plenty of boiling water; then boil for 3 hours. Remove the cloth, and turn the pudding out on a dish. Liver and bacon mixed, or mutton, makes a good pudding of this kind.