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_