Chapter M: Meats (8)

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

Vegetarian

April 22

_Calcutta Bisque_
_Tomatoes Casino_
*_Asparagus Loaf, Bechamel Sauce_
_Leeks in Butter_
_Roast Potatoes_
_Cherry Salad_
_Cheese_
_Crackers_
_Coffee_

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

Vegetarian

April 23

_Julienne Soup_
_Creamed Salsify Patties_
_Mushrooms in Casserole_
_Mashed Potatoes_
_Green String Beans_
_Orange Fritters_
*_Swiss Pudding_
_Coffee_

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

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

Vegetarian

April 24

_Cream of Pea Soup_
_Ladies’ Cabbage in Ramekins_
_Chestnut Puree_
_Mock New Potatoes_
*_Creamed Beets_
_Banana Salad_
_Marshmallow Pudding_
_Coffee_

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

Vegetarian

April 25

_Cream of Turnip Soup_
*_Bean Croquettes, Tomato Sauce_
_Savory Rice_
_Lettuce Salad, French Dressing_
_Stewed Prunes_
_Coffee_

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

April 26

_Mushroom Canapes_
*_Chicken, a la King_
_Potato Croquettes_
_Tomato Mayonnaise_
_Cheese Drops_
_Washington Pie_
_Coffee_

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

April 27

_Fried Trout_
_Radishes_
*_Grilled Chickens_
_Glazed New Potatoes_
_Broiled Tomatoes_
_Stuffed Cucumber Salad_
_Cheese Sticks_
_Roman Cream_
_Coffee_

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

April 28

_Clam Cocktail_
_Shad, Stuffed and Baked, Brown Butter Sauce_
_Mashed Potatoes_
_Beets Stuffed with Peppers_
*_Caramel Custard_
_Coffee_

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

Vegetarian

April 29

_Cream of Salsify Soup_
_Nut Sausage, Brown Sauce_
_Grilled Sweet Potatoes_
*_Sour Cabbage_
_Apple and Prune Tart_
_Coffee_

*_Sour Cabbage_--2 quarts chopped cabbage, 2 tablespoons Crisco, ½ cup vinegar, salt and pepper to taste.

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

April 30

*_Pepper Pot_
_Mutton Cutlets, Tomato Sauce_
_New Potatoes_
_Lima Beans_
_Sliced Tomato Salad_
_Cheese Fingers_
_Violet Mousse_
_Coffee_

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

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

May 1

_Beef Soup_
_Noodles_
_Roast Beef_
_Yorkshire Pudding_
_Browned Potatoes_
*_Canned Corn Pudding_
_Spinach and Egg Salad_
_Strawberry Sherbet_
_Coffee_

*_Canned Corn Pudding_--1 can corn, 1 cup hot milk, ¼ teaspoon salt, ½ teaspoon sugar, 1 tablespoon Crisco, 1 tablespoon flour, and 1 egg.

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

May 2

_Porterhouse Steak_
_Scalloped Potatoes with Onion_
_Artichokes, Hollandaise Sauce_
*_Daisy Salad_
_Roquefort Cheese_
_Lemon Ice Cream with Grated Pineapple_
_Coffee_

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

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

May 3

_Normandy Soup_
*_Veal Loaf, Brown Sauce_
_String Beans_
_Baked Tomatoes_
_Mexican Salad_
_Cheese Fingers_
_Vanilla Ice Cream_
_Strawberry Tarts_
_Coffee_

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

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

May 4

_Clear Gravy Soup_
*_Crown of Lamb with Peas_
_Potato Croquettes_
_Cauliflower_
_Bird’s Nest Salad_
_Cheese Custard_
_Sultana Roll, Strawberry Sauce_
_Coffee_

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

May 5

*_Hotch Potch_
_Baked Ham in Pastry_
_Mashed Turnips_
_Potato Balls_
_Stuffed Tomato Salad_
_Caramel Ice Cream_
_Cake_
_Coffee_

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

May 6

_Pear and Ginger Cocktail_
_Tomato and Vermicelli Soup_
_Broiled Beefsteak_
*_French Fried Potatoes_
_Lettuce Salad_
_Lemon Pudding, White Sauce_
_Coffee_

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

May 7

*_Tomato Pot Roast_
_Beet Greens_
_Boiled Potatoes_
_Spring Salad_
_Rhubarb Tutti Frutti_
_Maple Gingerbread_
_Coffee_

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

May 8

_Cream of Beet Soup_
_Cold Pot Roast_
_Stuffed Potatoes_
_String Bean Salad_
_Stewed Apricots_
*_Black Chocolate Cake_
_Coffee_

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

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

May 9

_Broiled Bluefish_
*_Souffle Potatoes, Canadian Style_
_Spinach_
_Radish Roses_
_Coffee Jelly, Whipped Cream_
_Sponge Cakes_
_Coffee_

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

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

May 10

_Haricot Soup_
_Rice Fritters_
_Tomatoes au Gratin_
*_Baked Bananas_
_Bread_
_Cheese_
_Coffee_

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

May 11

_Fish Soup_
_Salt Cod Fish Balls_
_Steamed Brown Bread_
_Dressed Shredded Cabbage_
*_Cream Pie_
_Coffee_

*_Cream Pie_--3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 1 tablespoon Crisco, 1½ pints milk, and 1 teaspoon lemon extract.

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

May 12

_Fried Fish, Tartare Sauce_
_Calves’ Tongues_
_Sorrel Puree_
_French Pigeon Pie_
*_Macaroni, a l’Italienne_
_Polish Salad_
_Apricot Parfait_
_Coffee_

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

May 13

_Grilled Salmon_
_Cucumber_
_Potatoes_
_Galantine of Beef, Aspic Jelly_
_Vegetable Salad_
*_Fruit Tart_
_Custard_
_Coffee_

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

May 14

*_Spring Soup_
_Slices of Galantine of Beef_
_Lettuce and Egg Salad_
_Cheese Toast_
_Bananas in Custard_
_Coffee_

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

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

May 15

_Julienne Soup_
*_Bobotee_
_Boiled Potatoes_
_Beans_
_Cream Cheese and Pimiento Salad_
_Blanc-mange and Stewed Fruit_
_Coffee_

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

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

May 16

*_Chipped Beef in Cream_
_Baked Potatoes_
_Lettuce and Radish Salad_
_Cheese Balls_
_Frozen Macedoine_
_Coffee_

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

May 17

_Fruits_
*_Spanish Omelet_
_Molded Spinach_
_New Potatoes_
_Corn Salad_
_Cheese Sticks_
_Frozen Souffle_
_Coffee_

*_Spanish Omelet_--1 green pepper, 1 red pepper, 1 onion, 3 tablespoons Crisco, 6 mushrooms, 6 eggs, 6 tablespoons water, salt and pepper to taste.

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

May 18

_Strawberries_
_Lentil Soup, au Maigre_
*_Scalloped Clams_
_Stewed Tomatoes_
_Beet and Cabbage Salad_
_Vanilla Ice Cream_
_Maple Sauce_
_Coffee_

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

May 19

_Grapefruit_
_Cream of Celery Soup_
*_Sweetbreads_
_Creamed New Potatoes_
_Green Peas_
_Carrots_
_Hot Biscuit_
_Fruit Salad_
_Orange Ice_
_Sunshine Cake_
_Coffee_

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

May 20

_Cream of Pea Soup_
_Croutons_
_Stuffed Eggs, Tartare Sauce_
_Baked Bananas_
_Potato Fluff_
*_Onions Stuffed with Nuts_
_Apple Salad_
_Coffee_

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

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

May 21

_Oloronnaise Potage_
_Broiled Shad Roe_
*_Anna Potatoes_
_Duckling Braise with Cherries_
_Fresh Asparagus, Swiss_
_Weimar Pudding_
_Coffee_

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

May 22

_Little Neck Clams_
_Parmentier Puree_
_Veal Cutlets_
_Mashed Potatoes_
*_Spinach, Martha_
_Chicory Salad_
_Biscuit Tortoni_
_Coffee_

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

May 23

_Potage, a la Monaco_
*_Mackerel, Cold, Vinaigrette_
_Cucumbers, Bechamel Sauce_
_Tomato and Artichoke Salad_
_Monte Carlo Pie_
_Coffee_

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

May 24

*_Puree, a l’Indienne_
_Lamb Stew with Dumplings_
_Lettuce, French Dressing_
_Cheese Balls_
_Snow Pudding_
_Coffee_

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

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

May 25

*_Fish Chowder_
_Cucumber and Tomato Salad_
_Cheese Croquettes_
_Bakewell Pudding_
_Coffee_

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

May 26

*_Turnip Soup_
_Beefsteak and Kidney Pie_
_Potatoes_
_Peas_
_Lettuce Salad_
_Caramel Trifle_
_Coffee_

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

May 27

_Chutney Canapes_
_Roast Sirloin of Beef_
_Franconia Potatoes_
_Summer Squash_
_Olive Salad_
_Strawberry Ice Cream_
*_Genoa Cake_
_Coffee_

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

May 28

_Mock Consomme_
_Roast Crown of Lamb, Currant Mint Sauce_
_Potato Balls_
_Peas_
_Asparagus on Toast_
*_Carrot Salad_
_Raspberry Ice Cream_
_Coffee_

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

May 29

_Raw Clams_
_Chicken Pie_
*_Stuffed Potatoes_
_Broiled Tomatoes_
_Pepper and Cucumber Salad_
_Cheese Fingers_
_Pineapple Jelly_
_Coffee_

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

May 30

_Fruit Soup_
_Breaded Mutton Chops_
_Potatoes_
*_Peas_
_Tomato Mayonnaise_
_Banana Charlotte Russe_
_Assorted Cakes_
_Coffee_

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

May 31

_Milk Soup_
*_Beef Loaf, Brown Sauce_
_Potatoes_
_Tomatoes_
_Radish and Watercress Salad_
_Vanilla Pudding, Jam Sauce_
_Coffee_

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

June 1

_Curried Lobster_
*_Boiled Stuffed Leg of Lamb_
_Potatoes_
_Scalloped Sweet Corn_
_Cherry Salad_
_Frozen Watermelon_
_Coffee_

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

June 2

_Green Vegetable Soup_
_Fried Chicken, Virginia Style_
_Cornmeal Bread_
_Broiled Tomatoes_
_Bean Salad_
*_Strawberry Fritters_
_Coffee_

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

June 3

*_Crab Soup_
_Salmon, la Francesca_
_Veal, Roasted_
_Chiffonade Salad_
_Cheese_
_Crackers_
_Tipsy Pudding_
_Coffee_

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

June 4

_Boiled Halibut, Lobster Sauce_
_Beef Roll in Jelly_
_Italian Risotto_
*_Fruit Salad_
_Manhattan Pudding_
_Coffee_

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

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

June 5

_Grapefruit Cocktail_
*_Roast Duckling, Apple Sauce_
_Rice Fritters_
_Creamed Carrots_
_Macedoine Salad_
_Wafers_
_Cheese_
_Rhubarb Meringue Pie_
_Coffee_

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

June 6

_Hamburg Steak, Maitre d’Hotel_
*_Asparagus_
_Baked Potatoes_
_Lettuce and Radish Salad_
_Strawberry Mousse_
_Lady Fingers_
_Coffee_

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

June 7

_Boiled Salmon, Egg Sauce_
_Creamed Potatoes_
_New Peas_
_Dressed Lettuce_
_Cheese_
_Crackers_
*_Chocolate Bread Pudding_
_Coffee_

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

June 8

_Veal Cutlet, Brown Gravy_
_Mashed Potatoes_
*_Glazed Carrots_
_Pea Salad_
_Cottage Pudding, Strawberry Sauce_
_Coffee_

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

June 9

_Roast Beef_
_Horseradish Relish_
_Asparagus_
_Franconia Potatoes_
_Bean Salad_
*_Cherry Pie_
_Coffee_

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

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

June 10

_Scotch Broth_
_Cold Roast Beef_
_Creamed Potatoes_
*_String Beans_
_Tomato and Olive Salad_
_Vanilla Ice Cream_
_Crushed Raspberries_
_Coffee_

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

June 11

_Vegetable Soup_
_Broiled Steak_
_Stuffed Tomatoes_
_Baked Macaroni_
*_Pear and Pimiento Salad_
_Apricot Blanc-mange_
_Coffee_

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

June 12

_Cream of Tomato Soup_
*_Planked Salmon_
_Potato Balls_
_Fresh Green Peas_
_Lettuce and Cucumber Salad_
_Cheese Bread-Sticks_
_Lemon Pudding_
_Coffee_

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

June 13

_Strawberry Cocktail_
_Roast Lamb, Mint Sauce_
_Mashed Potatoes_
_Carrots and Peas_
*_Cherry Roly Poly_
_Coffee_

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

June 14

_Roasted Little Neck Clams_
*_Salmi of Lamb_
_Fried New Potatoes_
_Boiled Bermuda Onions_
_Individual Strawberry Pies_
_Coffee_

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

June 15

_Cream of Pea Soup_
*_Baked Brains_
_Mashed Potatoes_
_Escalloped Asparagus_
_Romaine Salad_
_Greengage Ice Cream_
_Coffee_

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

June 16

*_Baked Trout_
_Chicken Epicurean_
_New Potatoes_
_String Beans in Cream_
_Tomato Salad_
_Pineapple Bisque_
_Coffee_

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

June 17

_Brunoise Soup_
_Porterhouse Steak_
_Olives_
_Stuffed Potatoes_
*_Beans_
_Belgian Salad_
_Compote of Cherries_
_Coffee_

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

June 18

_Cream of Celery Soup_
_Stewed Chicken_
_Rice Croquettes_
_Green Peas_
*_Watercress Salad_
_Lemon Jelly_
_Iced Coffee_

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

June 19

_Roast Loin of Mutton_
_Creamed Spinach_
_Baked Potatoes_
_Pineapple Charlotte_
*_Maids of Honor_
_Coffee_

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

June 20

*_Cream of Cucumber Soup_
_Grilled Salmon, Mayonnaise Sauce_
_Lamb Cutlets_
_Green Peas_
_Mashed Potatoes_
_Cold Fruit Souffle_
_Coffee_

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

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

June 21

_Fried Flounders, Lemon Sauce_
*_Beef, a la Mode_
_Cauliflower au Gratin_
_Creamed Potatoes_
_Fruit Chartreuse_
_Coffee_

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

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

June 22

*_Tournedos of Beef with Olives_
_Braised Lettuce_
_Baked Potatoes_
_Alligator Pear Salad_
_Strawberry Ice Cream_
_Coffee_

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

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

June 23

_Soup with Marrow Balls_
_Sweetbread Patties_
_Green Peas_
_Saratoga Chips_
_Beet Salad_
*_Raspberry Batter Pudding_
_Coffee_

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

June 24

_Puree of Peas_
_Baked Red Snapper, Tomato Sauce_
_Riced Potatoes_
_Buttered Beets_
_Cabbage Salad_
*_Cup Puddings_
_Coffee_

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

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

June 25

_Soup with Bread Balls_
_Fried Spring Chicken, Milk Gravy_
_New Potatoes_
_Asparagus_
_Tomato Mayonnaise_
*_Rhubarb Fanchonettes_
_Coffee_

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

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

June 26

*_Curried Chicken_
_New Green Peas_
_Young Carrots_
_Macedoine Salad_
_Boiled Custard with Snow Eggs_
_Coffee_

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

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

June 27

_Boiled Salmon, Egg Sauce_
_Boiled Potatoes_
_Peas_
_Cucumber Salad_
*_Almond Pudding_
_Meringues_
_Coffee_

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

June 28

_Cream of Lettuce Soup_
_Bread Sticks_
*_Halibut Ramekins_
_Baked Potatoes_
_Asparagus_
_Ginger Ice Cream_
_Lady Fingers_
_Coffee_

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

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

June 29

*_Beef Croquettes, Brown Sauce_
_Mashed Potatoes_
_Beets_
_Fruit Salad_
_Cheese_
_Crackers_
_Coffee_

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

June 30

*_Breaded Veal Cutlets_
_Potatoes_
_Egg Plant_
_Cress, Whipped Cream Dressing_
_Cottage Pudding, Strawberry Sauce_
_Coffee_

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

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

July 1

_Boned Chicken_
_Stuffed Pepper Salad_
_Sliced Tomatoes_
_White and Brown Bread_
*_Ground Rice Pudding_
_Coffee Jelly_
_Fruit_

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

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

July 2

_Spanish Veal Balls_
_Summer Squash_
_Buttered Beets_
_Lettuce and Peppergrass Salad_
*_Snow Souffle_
_Iced Coffee_

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

July 3

_Roast Lamb_
_New Potatoes_
_Green Peas_
*_Summer Squash_
_Watercress and Cucumber Salad_
_Coffee Ice Cream_
_Lady Fingers_

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

July 4

_Fruit Cocktail_
_Carrot Soup_
_Radishes_
_Stuffed Shoulder of Veal, Roasted_
_Potato Souffle_
_Green Corn_
_Molded Spinach, French Dressing_
_Washington Ice Cream_
*_Flag Cake_
_Coffee_

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

July 5

_Iced Pimiento Consomme_
_Small Tenderloins of Beef_
_Molded Potatoes_
*_Corn Cakes_
_Orange, Grapefruit and Romaine Salad_
_Cup Custards_
_Coffee_

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

July 6

_Clam Bisque_
_Lamb Chops_
_Escalloped Corn_
_Creamed Sweet Potatoes_
_German Salad_
*_Cheese Drops_
_Strawberry Bavarian Cream_
_Coffee_