Chapter M: Meats (6)

1 tablespoonful Crisco
¼ lb. cooked carrots
½ lb. boiled potatoes
¾ lb. boiled turnips
½ lb. stewed onions
1 tablespoonful chopped parsley
Salt and pepper to taste
3 eggs

Chop onions, add vegetables mashed, then mix well, add Crisco, seasonings, and yolks of eggs. Beat up whites of eggs to stiff froth and fold them into mixture, then turn it into Criscoed fireproof dish and bake thirty minutes in moderate oven.

Nut and Macaroni Savory

4 tablespoonfuls melted Crisco
½ lb. chopped Brazil nuts
1 cupful boiled macaroni
1¾ cupfuls breadcrumbs
2 eggs
3 cupfuls milk
2 tablespoonfuls chopped parsley
Salt, pepper, and powdered mace to taste
Brown sauce

Cut macaroni into small pieces and put into bowl, add nuts, breadcrumbs, seasonings, eggs well beaten, and milk; turn into well greased earthenware dish, dot with tiny pieces of Crisco and bake in moderate oven forty-five minutes. Serve hot with brown sauce.

Potato and Nut Croquettes

2 tablespoonfuls melted Crisco
2 cupfuls riced potatoes
1 tablespoonful milk
Salt, pepper, and red pepper to taste
Few drops onion juice
1 egg and 1 yolk of egg
⅓ cupful chopped nut meats
¼ cupful cream
¼ cupful breadcrumbs

Mix potatoes with Crisco, milk, yolk of egg, onion juice and seasonings, and mix well. Put cream and breadcrumbs into small saucepan and stir to thick paste, then cool; now add nuts, salt and pepper to taste and half yolk of egg. Inclose some of nut mixture in potato mixture, making ingredients into neat croquettes. Beat up remainder of egg with tablespoonful of water. Roll croquettes in fine breadcrumbs, brush over with egg, and again roll in crumbs. Fry in hot Crisco to golden brown, then drain. Crisco should be heated until a crumb of bread becomes a golden brown in forty seconds. Serve hot decorated with parsley.

Sufficient for eight croquettes.

Potato Sausage

½ cupful Crisco
¼ lb. chopped onions
½ lb. cold boiled mashed potatoes
½ lb. breadcrumbs
Salt and pepper to taste
2 beaten eggs

Mix all ingredients thoroughly well together with wooden spoon, then form into sausages; tie each well in cloth, and boil exactly as a roly-

poly. If not to be eaten when newly cooked, put aside, and untie when wanted. This sausage is also good if oatmeal is added instead of breadcrumbs, or it may be made half oatmeal and half breadcrumbs.

Sufficient for twelve sausages.

Potatoes Sefton

1 tablespoonful Crisco
3 baked potatoes
Salt, pepper, and red pepper to taste
1 yolk of egg
1 tablespoonful cream
Chopped parsley
Watercress

Split potatoes in halves lengthways. Scoop out centers, rub them through a sieve, add seasonings, melted Crisco, yolk of egg, and cream. Beat well till light, then put mixture into forcing bag with tube, force into potato cases which should be dried. Heat in moderate oven. Sprinkle a little chopped parsley on top and serve decorated with watercress.

Sufficient for three potatoes.

Rice a la Maigre

4 tablespoonfuls Crisco
1 grated shallot
½ cupful boiled rice
4 chopped hard-cooked eggs
1 tablespoonful white sauce
1 raw egg
1 cupful thick tomato sauce
Salt, pepper, and paprika to taste
3 baked tomatoes
1 tablespoonful chopped parsley

Fry shallot in Crisco, then add rice, two of the hard-cooked eggs, white sauce, raw yolk of egg, and seasonings. Stir over fire till very hot, then turn out on to hot dish; pour over tomato sauce, sprinkle with parsley and garnish with remainder of eggs, and baked tomatoes.

Rhubarb Pudding

4 tablespoonfuls Crisco
4 tablespoonfuls sugar
2 eggs
1 lemon
½ cupful flour
1 cupful stewed rhubarb
½ teaspoonful salt
Few breadcrumbs

Crisco a pudding dish and dust it over with breadcrumbs. Put layer of breadcrumbs at bottom, then spread in rhubarb. Beat Crisco and sugar till creamy, beat in yolks of eggs, add grated rind of lemon, sift in flour and salt. Spread this mixture over rhubarb and bake in moderate oven twenty minutes. Beat up whites of eggs to stiff froth, add one tablespoonful of sifted sugar and half teaspoonful lemon juice. Drop in spoonfuls on top of pudding and return to oven to brown lightly.

Spanish Rice

½ cupful Crisco
½ cupful grated cheese
6 tablespoonfuls rice
1 can tomatoes
5 small onions
1 cupful hot water
Salt and red pepper to taste
¼ cupful chopped olives

Wash rice and put it in bowl, add Crisco, seasonings, cheese, hot water, tomatoes, olives, and onions cut in small pieces. Turn into a Criscoed fireproof dish and bake in moderate oven one hour, or until rice is tender.

Timbale Molds

1 teaspoonful melted Crisco
¾ cupful flour
1 egg
½ teaspoonful salt
½ cupful milk

Sift flour and salt into bowl, add egg well beaten, milk and Crisco. Beat five minutes then strain into cup. Have kettle of Crisco on fire and heat until cube of bread will become golden brown in sixty seconds. Heat timbale iron in hot Crisco, let stand two or three minutes, then drain and dip into batter to half inch of top of iron; submerge in Crisco and fry until batter is crisp and lightly browned. Remove from iron and drain on paper. If batter does not cling to iron, then iron is not hot enough. If Crisco sizzles considerably, and batter case spreads out and drops from the iron, mold is too hot. If iron is lowered too far into batter the case will come over top of iron and be difficult to remove. Creamed dishes of all kinds can be served in these cases. Cold custards, cooked vegetables, fruits or ices may be also served in the cases.

Sufficient for forty cases.

Vegetable Pie

¼ cupful melted Crisco
6 potatoes
2 carrots
1 parsnip
½ head celery
1 cupful peas
1 cupful sliced beans
2 onions
4 tomatoes
Pepper and salt to taste
Sufficient white vegetable stock to cover
1 teaspoonful powdered herbs

Peel and slice potatoes and partly boil them. Then prepare parsnip, carrots, celery and onions, and cook them for fifteen minutes. Grease large fireproof dish and place in all vegetables in layers, with herbs, Crisco, salt and pepper to taste. Pour in white stock, cover with layer of sliced potatoes and bake in moderate oven for one and a half hours.

Sufficient for one large savory pie.

When there is any doubt as to the freshness of eggs, they may be tested in various ways. Quite fresh eggs will sink in a strong brine, and as they become stale they remain suspended at different depths in the brine, until an absolutely stale egg will float. Successful preservation depends in a great measure upon the condition of the egg at the time of preserving. Different methods of preserving all aim at the same thing, namely, at coating the porous shell with some substance which will prevent the air entering and setting up decomposition. See page 30.

When used as food, eggs should be cooked at a low temperature--about 160° F., or if in the shell at about 180° F. The time varies with the size of the egg, from two and a half minutes for poaching a medium-sized egg to four and a half minutes for boiling a large one. If too much cooked, or at too high a temperature, the white becomes tough, hard, and to many people, indigestible.

When required for salads, garnishing, etc., the eggs must be boiled from ten to twenty minutes, and if the yolks are to be powdered for sprinkling, they must be cooked for a longer time, or the centers will be somewhat tough and elastic, and useless for the purpose.

In beating eggs, a little salt added to the whites helps to bring them to a froth more quickly. When frothed whites are to be mixed with a heavier or more solid substance, great care must be taken not to break down the froth. The object of beating being to mix in air, rough handling afterwards would render the beating useless; the mixing must therefore be done very carefully. They should be folded or wrapped up in the other substance, but the mixing also must be thorough, for any pieces of white separated from the rest will toughen and taste leathery, besides failing in the special purpose of giving lightness to the mixture. After mixing lightly and perfectly all such preparations should be cooked at once. The white “speck” always should be removed from a broken egg, as it is easily distinguished after cooking, and in anything of a liquid nature, such as custards, sauces, etc., it would be hard and unpleasant.

Baked Omelet

1 tablespoonful melted Crisco
4 eggs
8 tablespoonfuls milk
½ teaspoonful cornstarch
2 tablespoonfuls water
Salt and pepper to taste

Beat eggs well, add milk and beat again, add Crisco, seasonings, and cornstarch mixed with water. Turn into a Criscoed fireproof dish and bake in moderate oven fifteen minutes. Serve hot.

Creole Eggs

3 tablespoonfuls Crisco
2 tablespoonfuls flour
8 hard-cooked eggs
2 cupfuls tomato pulp
Salt, pepper, and paprika to taste
1 small chopped onion
1 bay leaf
1 blade mace
2 cloves
2 tablespoonfuls chopped parsley
Pinch of powdered thyme
Slices of cooked ham
Breadcrumbs

Fry onion, pepper, and parsley in Crisco till tender; add cloves, thyme, bay leaf, and mace, cook three minutes, then stir in flour, and tomato pulp. Let mixture boil stirring all the time then strain. Quarter the hard-cooked eggs. Put layer of tomato sauce in Criscoed baking dish, then layer of ham, then eggs sprinkled with salt, pepper, and paprika, then sauce, ham, and eggs, last layer being sauce. Cover with breadcrumbs, dot with Crisco and bake ten minutes in moderate oven.

Curried Eggs

2 tablespoonfuls Crisco
6 hard-cooked eggs
1 small chopped onion
1 chopped sour apple
2 teaspoonfuls curry powder
1 lemon
4 chopped butternuts, or 6 chopped almonds
3 tablespoonfuls cornstarch
2 cupfuls milk
½ teaspoonful salt
Croutons

Boil eggs till hard, peel and place in cold water until required. Fry onion in Crisco a few minutes, add curry powder, apple, nuts, and cornstarch moistened with milk. Simmer fifteen minutes. Stir from time to time. If too thick add a little white stock or water. Cut eggs in halves, and lay them in the sauce with the salt to get thoroughly hot through. Put eggs into deep hot dish, strain sauce over them, garnish with croutons and lemon slices.

Egg Croquettes

2 tablespoonfuls Crisco
2 tablespoonfuls flour
¾ cupful milk
6 hard-cooked eggs
1 teaspoonful chopped parsley
½ cupful chopped cooked tongue or ham
Salt, pepper, and grated nutmeg to taste
1 egg
Breadcrumbs

Chop eggs and mix them with ham, parsley, and seasonings. Melt Crisco, stir in flour, then add the milk and boil three minutes stirring all the time. Now add egg mixture and if required add more seasoning. Cool mixture then divide it into nine portions and make each into a neat croquette; brush over with the egg beaten with a tablespoonful of water, roll in breadcrumbs and fry in hot Crisco. Drain and garnish with fried parsley. Crisco should be hot enough to brown breadcrumb in forty seconds.

Sufficient for nine croquettes.

Eggs with Cucumber

1 tablespoonful Crisco
3 eggs
1 large cucumber
½ cupful stock
1 tablespoonful tomato pulp
Salt and pepper to taste
1 cupful tomato sauce

Peel cucumber, cut off ends and divide rest into two-inch pieces. Remove center portion of each with a cutter or small spoon. Place them in a Criscoed pan with stock; cover with greased paper and cook in oven till just tender. Great care must be taken so as not to break the shapes. Break eggs into saucepan, add Crisco and tomato pulp; season nicely and stir over fire until creamy and just set. Place cucumbers on hot platter and fill cavities with eggs. Cover with thick tomato sauce, and serve hot.

Sufficient for five pieces.

Eggs with Tomatoes

3 tablespoonfuls Crisco
4 even-sized tomatoes
8 rounds buttered toast
3 eggs
2 tablespoonfuls cream
1 tablespoonful chopped pimiento
Salt and pepper to taste
Parsley

Select ripe tomatoes but do not have them too large; remove stems and cut each in halves crossways; remove cores and pips, and fry lightly in two tablespoonfuls Crisco. Have rounds of buttered toast a little larger than tomatoes. Beat eggs in small saucepan, add cream, pimientos, rest of Crisco, seasonings, and stir over fire until creamy and just setting. Place each half tomato on round of toast, divide egg mixture into tomatoes, garnish with parsley and serve hot.

Savory Eggs

Crisco
6 eggs
4 tablespoonfuls chopped cooked chicken, ham or tongue
Salt and pepper to taste
2 tablespoonfuls chopped parsley
6 rounds fried toast

Crisco six small molds. Mix ham, parsley, and seasonings together, throw a little into each mold, shake it well round sides; break into each mold one egg, taking care not to break yolk, sprinkle with salt and pepper, and dot with Crisco. Steam four or five minutes, or until set. Turn out on rounds of fried toast and serve at once.

CANDIES

It is well to have a confectioner’s thermometer for candy making, so that the syrup may be removed from the fire at exactly the right degree. Such thermometers are made of wood, brass, or copper, and the degrees on them should mark not less than 350°. A thermometer always should be gently lowered into the boiling sugar. When not in use, it should be kept hanging on a nail or hook. When required for candy making, place thermometer in pitcher of warm water, so that it may rise gradually, and return it to the warm water on removing it from the hot candy. This dissolves the clinging candy and protects the tube from breaking. The wooden thermometer can be used to stir with, and is very easy to keep clean.

If there is no thermometer handy it is better to make a list of the various stages in sugar boiling, and learn how to test the sugar. First there is the “thread” (216° F. to 218° F.) This is reached when, on dipping the finger and thumb first into cold water and then into the syrup, you can draw them apart, and an unbroken thread is formed, which gradually can be drawn wider apart on further testing as the degree of boiling is completed.

The next is the “pearl” (220° F.) To see if the syrup has reached this stage, after the sugar has dissolved let it boil for eight to ten minutes, then dip a wooden skewer into the syrup to obtain a drop of it. Dip the finger and thumb into cold water, then rub the drop of syrup between them; if it feels smooth, the syrup has reached the desired stage. The next is the “blow” (230° F.) Dip a spoon into the sugar, shake it, and blow through the holes; if sparks of light or bubbles be seen, you may be sure of the blow. This is followed by the “feather” (235° F.) To test this, dip a spoon into the boiling syrup, and when it may be blown easily from the spoon in long shreds it has reached the right degree.

Next comes the “ball” (240° F. to 250° F.) Dip the finger and thumb first into cold water, and then into the syrup, the latter then can be rolled into a soft ball between the finger and thumb. A little longer boiling gives the hard ball. This in turn is succeeded by the “crack” (290° F. to 300° F.) To test this, drop a little of the syrup into cold water; if it then breaks off sharp and crisp it has reached the crack. The final stage is the “caramel” (350° F.) which comes very quickly after the crack, the syrup becoming first a pale yellow, and then a rich golden brown, and finally black or burnt. When it first reaches this stage the pan should be removed from the fire, a little lemon juice or water added, and then the whole reboiled to the proper stage or shade. To prevent granulation, it often is advisable to add a pinch of cream of tartar, to the pound of sugar.

Chocolate Fudge

1 cupful milk
Pinch of salt
2 squares (2 ozs.) chocolate
2 cupfuls sugar
½ tablespoonful Crisco
1 teaspoonful vanilla extract

Put Crisco, milk, sugar, salt, and chocolate into saucepan, and stir and boil until it forms a soft ball when tested in cold water, or 240° F. Remove from fire, add extract, allow to stand a minute, and beat until creamy. Pour into Criscoed tin and mark off into squares.

Clear Almond Taffy

4 cupfuls sugar
½ cupful Crisco
Pinch cream of tartar
1 cupful water
2 cupfuls almonds
½ teaspoonful almond extract
¼ teaspoonful salt

Blanch, split, and bake almonds to golden brown. Crisco a tin, and sprinkle almonds on it split side down. Dissolve sugar and water together in saucepan, add Crisco, salt, and cream of tartar, and boil until when tested in cold water it will be brittle, or 300° F. Add almond extract and pour over nuts. When firm, cut in squares.

Sufficient for one large pan.

Cocoanut Caramels

1 cupful desiccated cocoanut
2 tablespoonfuls glucose
1 lb. brown sugar
½ cupful Crisco
1 cupful milk
1 cupful cream
1 teaspoonful rose extract
1 teaspoonful almond extract
¼ teaspoonful salt

Soak cocoanut in milk for twenty minutes, then put it into a saucepan with sugar, glucose, salt, and one-third of the Crisco, add second third of Crisco when it forms heavy thread, or registers 230° F., add third piece of Crisco, cream and extracts, when it again reaches 230° F. When it reaches the hard ball stage or 250° F., turn at once into a Criscoed tin. Cut when half cold. When all are cut, wrap each caramel in waxed paper.

Crisco Drops

½ cupful golden syrup
4 tablespoonfuls Crisco
¼ cupful water
¼ teaspoonful salt
½ teaspoonful vanilla extract

Put Crisco, golden syrup, water, and salt into saucepan and boil until it is almost brittle when tested in cold water, or 290° F., then add vanilla. Allow to cool down, and then drop on to Criscoed tin.

Sufficient for twenty drops.

Cream Candy

½ cupful water
2 cupfuls brown sugar
1 tablespoonful Crisco, melted
1 teaspoonful orange extract
¼ teaspoonful salt

Dissolve sugar in water in saucepan over fire, and boil until it spins a heavy thread, add Crisco and salt and boil until it forms a soft ball when tested in cold water, or 240° F. Remove pan from fire, add orange extract, allow to stand five minutes, then stir until the syrup begins to “grain.” Pour quickly into wet tin. When half cold, mark into squares; leave till following day in a cool place; then break up. Keep in airtight tins.

Sufficient for twenty small squares.

Crisco Fruit Fudge

2 cupfuls sugar
1 cupful milk
2 tablespoonfuls cocoa
2 tablespoonfuls Crisco
1 teaspoonful vanilla extract
1 teaspoonful lemon extract
½ cupful chopped English walnut meats
½ cupful sultana raisins
2 tablespoonfuls cream
Pinch of salt

Put Crisco, sugar, cocoa, salt, and milk into saucepan, and stir till it boils to 240°, or until it forms a soft ball when tested in cold water. Remove from fire, add raisins, cream, nut meats, and extracts, and beat mixture until thick and creamy. Put back on stove, and heat, stirring constantly until melted, then pour into Criscoed tins. When partly cool mark into neat squares.

Sufficient for thirty squares.

Everton Taffy

1 gill water
2 cupfuls brown sugar
4 tablespoonfuls Crisco
1 teaspoonful vanilla extract
Pinch cream of tartar
¼ teaspoonful salt

Put sugar and water into saucepan; stir occasionally until it boils; then add cream of tartar. Put cover on pan and boil five minutes, add Crisco and salt and boil until, when tried in cold water it will snap, or 300° F. Add vanilla and pour into Criscoed tin. Mark in squares when half cold, and break up when quite cold. Wrap in waxed paper.

Fig Fudge

Pinch cream of tartar
¼ lb. chopped figs
1 lb. brown sugar
Pinch salt
1 tablespoonful Crisco
1 cupful water
1 teaspoonful lemon extract

Wash and dry figs, then chop them. Put sugar and water into saucepan, and dissolve, add Crisco and cream of tartar, and when it boils, add figs, and boil to a soft ball when tried in cold water, or 240° F., stirring all the time. Remove pan from fire, add lemon extract and salt, cool five minutes, then stir until it begins to grain, and quickly pour into Criscoed tin. When half cold mark in squares.

Honey Squares

1 cupful strained honey
1 cupful brown sugar
1 tablespoonful Crisco
½ cupful cream
¼ teaspoonful salt
Pinch cream of tartar
1 teaspoonful lemon extract

Put Crisco, salt, honey, cream and sugar into saucepan; stir over slow fire until dissolved, then add cream of tartar. Boil until it forms a hard ball when tested in cold water, or 252° F. Remove from fire, stir in lemon extract, and pour into Criscoed tin. Mark into squares before cold. Wrap in waxed paper.

Sufficient for twenty-five squares.

Maple Candy

1 cupful maple sugar
½ cupful brown sugar
1 tablespoonful Crisco
¼ teaspoonful salt
1 teaspoonful vanilla extract
1 cupful water

Dissolve sugars in water in saucepan over fire, when boiling add Crisco and salt and boil until it hardens when dropped in cold water, or 258° F. Remove from fire and add vanilla. Pour into Criscoed tins. When half cold mark into squares. Wrap in waxed paper.

Molasses Candy

2 cupfuls brown sugar
¼ cupful molasses
3 tablespoonfuls Crisco
¼ teaspoonful salt
1 gill water
1 teaspoonful vanilla extract

Dissolve sugar in water in saucepan over fire, then add Crisco, molasses, and salt and boil until when tested in cold water it forms a hard ball, or 254° F. Now add vanilla and pour into Criscoed tin. When quite cold break into rough pieces.

Peanut Fudge

2 cupfuls brown sugar
½ tablespoonful Crisco
1 cupful milk
¼ teaspoonful salt
1 cupful chopped peanuts
1 teaspoonful vanilla extract

Boil milk, sugar, Crisco, and salt until it forms a soft ball when tested in cold water, or 240° F. Remove from fire, add nuts and vanilla, beat until creamy. Pour into Criscoed tins, and when cool cut into cubes.

A Calendar of Dinners

January 1

*_Black Bean Soup_
_Roast Leg of Mutton, Currant Jelly_
_Stewed Tomatoes_
_Baked Sweet Potatoes_
_Macedoine Salad_
_Cheese Straws_
_Fruit Cake_
_Coffee_

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

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

January 2

_Palestine Soup_
*_Jugged Hare, Red Currant Jelly_
_Brussels Sprouts_
_Potato Puff_
_Endive Salad_
_Cheese Fingers_
_Vanilla Souffle_
_Coffee_

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

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

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

January 3

*_Lobster Bisque_
_Toasted Crackers_
_Olives_
_Celery_
_Pickles_
_Roast Pigeons_
_Sweet Potatoes_
_Fried Hominy_
_Lettuce Salad_
_Cheese Balls_
_Lemon Meringue Pie_
_Coffee_

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

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

January 4

_Lentil Soup_
_Roast Loin of Pork, Apple Sauce_
_Potato Balls_
_Artichokes, a la Creme_
*_Orange Salad_
_Cheese Fingers_
_Pineapple Pudding_
_Coffee_

*_Orange Salad_--1 tablespoon brandy, 1 tablespoon melted Crisco, ½ teaspoon sugar, 1 teaspoon chopped tarragon, 1 teaspoon chopped chervil, and 6 oranges.

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

January 5

_Cheese Canapes_
_Julienne Soup_
_Bread Sticks_
*_Roast Stuffed Chicken, Brown Gravy_
_Creamed Cauliflower_
_Potato Croquettes_
_Olive Salad_
_Cheese Relish_
_Pistachio Ice Cream_
_Coffee_

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

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

January 6

_Oyster Cocktail_
_Fried Cod Steaks_
_Potatoes au Gratin_
*_Stewed Tomatoes_
_Cold Slaw_
_Cheese Wafers_
_Cocoanut Pudding_
_Coffee_

*_Stewed Tomatoes_--1 can tomatoes, 2 tablespoons Crisco, 1 cup breadcrumbs, seasoning salt, pepper and paprika.

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

January 7

_Clam Cocktail_
_Boiled Salmon with Parsley Butter_
_Roast Duck, Olive Sauce and Fried Hominy_
_Riced Potatoes_
_French Peas_
_Creamed Salsify_
_Celery Mayonnaise_
*_Cheese Ramekins_
_Banbury Tarts_
_Coffee_

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

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

January 8

_Cherry Cocktail_
_Corn Soup_
_Crisp Crackers_
_Pot Roast with Dumplings_
_Lettuce and Radish Salad_
*_Cheese Biscuits_
_Spice Jelly_
_Coffee_

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

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

January 9

_Vermicelli Soup_
*_Beef Loaf, Tomato Sauce_
_Mashed Potatoes_
_Baked Squash_
_Apple and Celery Salad_
_Cheese Wafers_
_Mince Pie_
_Coffee_

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

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

January 10

_Cream of Carrot Soup_
_Pickles_
_Celery_
_Olives_
*_Beef Steak and Kidney Pie_
_Baked Potatoes_
_Scalloped Onions_
_Cauliflower Salad_
_Cheese_
_Crackers_
_Lemon Snow_
_Coffee_

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

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

January 11

_Tomato Bisque_
_Pickled Peaches_
_Celery_
*_Roast Rabbit, Currant Jelly Sauce_
_Hominy Squares_
_Riced Potatoes_
_Boiled Onions_
_Cranberry Salad_
_Apricot Tapioca_
_Coffee_

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

January 12

_Clear Soup_
_Roast Duck, Plum Jelly_
_Mashed Turnips_
*_Potato Croquettes_
_Apple Salad_
_Hot Cheese Wafers_
_Grape Fruit Jelly_
_Coffee_

*_Potato Croquettes_--2 pints mashed potatoes, 2 eggs, 2 tablespoons Crisco, 1 tablespoon chopped parsley, salt, pepper, and red pepper to taste.

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

January 13

_Oysters on Half Shell_
_Radishes_
_Pickled Pears_
*_Mutton Cutlets_
_Potato Balls_
_Chestnut Puree_
_Lettuce, French Dressing_
_Pineapple Bavarian Cream_
_Cakes_
_Coffee_

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

January 14

_Cream of Cheese Soup_
_Celery_
_Olives_
*_Codfish Balls_
_Baked Potatoes_
_Baked Macaroni and Peas_
_Spinach Salad_
_Cheese Relish_
_Fig Pudding_
_Coffee_

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

January 15

_Vegetable Soup_
_Pickled Beets_
_Celery_
_Olives_
_Sauted Chicken, Brown Gravy_
*_Candied Sweet Potatoes_
_Lettuce and Green Pepper Salad_
_Plum Pudding, Hard Sauce_
_Coffee_

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

January 16

*_Lettuce Cocktail_
_Cream of Spinach Soup_
_Broiled Hamburg Steak_
_Baked Potatoes_
_Brussels Sprouts_
_Pineapple Salad_
_Cheese Balls_
_Urney Pudding_
_Coffee_

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

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

January 17

_Prune Cocktail_
*_Brown Fricassee of Chicken_
_Boiled Rice_
_Baking Powder Biscuit_
_Apple and Celery Salad_
_Mince Pie_
_Coffee_

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

January 18

_Broiled Halibut_
_Maitre d’Hotel Potatoes_
*_Escalloped Tomatoes_
_Lettuce, French Dressing_
_Pumpkin Pie_
_Cheese Squares_
_Coffee_

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

January 19

_Consomme with Vermicelli_
_Grated Parmesan Cheese_
_Fried Oysters, Sauce Tartare_
*_Mushrooms Cooked Under Glass Bells_
_Supreme of Chicken_
_Asparagus, Cream Glacé_
_Orange Ice_
_Coffee_

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

January 20

_Clam Chowder_
_Rolled Beefsteak, Peanut Butter Sauce_
_Succotash_
_Boiled Onions_
*_Cream Cheese and Pimiento Salad_
_Baked Custard_
_Lady Fingers_
_Black Coffee_

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

January 21

*_Cream of Lettuce Soup_
_Roast Shoulder of Mutton, Caper Sauce_
_Mashed Potatoes_
_Baked Squash_
_Celery Salad_
_Cheese Wafers_
_Apple Tapioca_
_Coffee_

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

January 22

_Filleted Anchovies with Lemon_
_Celery_
_Ripe Olives_
_Salted Pistachio Nuts_
_Consomme, a la Royale_
*_Halibut Turbans_
_Roast Goose, Apple Jelly_
_Potato Puff_
_Mashed Turnip_
_Endive and Roquefort Cheese Salad_
_Coupe St. Jacques_
_Coffee_

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

January 23

_Barley Soup_
_Corned Beef_
*_Ladies’ Cabbage_
_Fried Celery_
_Beet Salad_
_Cheese_
_Crackers_
_Arrowroot Pudding with Stewed Fruit_
_Coffee_

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

January 24

_Blue Points_
_Brown Bread Sandwiches_
_Broiled Squabs_
_Potato Croquettes_
*_Cauliflower au Gratin_
_Asparagus Salad_
_Cheese Fingers_
_Spanish Cream_
_Coffee_

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

January 25

_Sardines on Toast, Caper Sauce_
*_Risotto_
_Peas_
_Fried Canned Tomatoes_
_Lettuce and Hard-Cooked Eggs_
_Jellied Prunes_
_Whipped Cream_
_Gold Cake_
_Coffee_

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

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

January 26

_Onion Soup_
_Roast Chicken, Chestnut Stuffing, Giblet Sauce_
_Cranberries_
_Celery au Jus_
_Baked Macaroni with Cheese_
*_Grapefruit Salad_
_Burnt Almond Ice Cream_
_Coffee_

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

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

January 27

_Shrimp Cocktail_
*_Salmon Croquettes, Tomato Sauce_
_French Peas_
_Mashed Potatoes_
_Pickled Mangoes_
_Cottage Pudding, Maple Sauce_
_Coffee_

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

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

January 28

*_Croutes, a la Marie_
_Oyster Balls, Horseradish Sauce_
_Potato Souffle_
_Baked Cucumbers_
_Nut and Celery Salad_
_Chocolate Bavarian Cream_
_Coffee_

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

January 29

_Lobster Canapes_
_Cream of Oyster Soup_
_Crackers_
_Olives_
_Celery_
_Planked Shad, Roe Sauce_
_Duchess Potatoes_
_Cucumbers, French Dressing_
*_Cabinet Pudding_
_Coffee_

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

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

January 30

*_Croutes, a la Rosamonde_
_Roast Tenderloin of Pork_
_Sweet Potatoes, Southern Style_
_Spinach, a la Creme_
_Parmesan Cheese_
_Apple Salad_
_Cranberry Pie_
_Coffee_

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

January 31

_Spinach Soup_
*_Irish Stew_
_Baked Macaroni_
_Onion and Lettuce Salad_
_Cheese Puffs_
_Golden Parfait_
_Coffee_

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

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

February 1

*_Braised Loin of Mutton with Mushrooms_
_Boiled Potatoes_
_Spinach Garnished with Hard-Cooked Eggs_
_Spiced Currants_
_Carrot Salad_
_Coffee Jelly_
_Coffee_

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

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

February 2

*_Artichoke Soup_
_Fried Fillets of Fish, Sauce Tartare_
_Riced Potatoes_
_Onions Stuffed with Nuts_
_Egg Salad_
_Toasted Cheese_
_Russian Charlotte_
_Coffee_

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

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

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

February 3

_Consomme du Barry_
_Roast Ribs of Beef_
*_Franconia Potatoes_
_Corn Cakes_
_Mashed Turnips_
_Radish Salad_
_Marshmallow Pudding_
_Coffee_

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

February 4

_Steamed Oysters_
_Lambs’ Tongues, Tremont Style_
_Browned Potatoes_
*_Anchovy Fritters_
_Romaine Salad_
_Madeira Jelly_
_Coffee_

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

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

February 5

_Broiled Smelts_
_Chicken, a la Florentine_
_Brussels Sprouts with Cheese_
_Spanish Salad_
_Cheese Loaf_
*_Date Souffle_
_Coffee_

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

February 6

_Rose and White Radishes with Butter_
_Cream of Mutton Soup_
_Baked Bluefish, Breslin Style_
*_Planked Chicken_
_Jerusalem Artichokes Saute_
_Apple and Cress Salad_
_Snow Pudding with Chocolate Sauce_
_Coffee_

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

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

February 7

_Crab Canapes_
_St. Germain Soup_
*_Braised Fillet of Beef_
_French Bean Salad_
_Bar-Le-Duc Cream_
_Fruits_
_Nuts_
_Biscuits_
_Cheese_
_Coffee_

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

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

February 8

_Faubonne Soup_
_Baked Fish_
_Grenadins of Veal_
_Roast Pigeons_
_Endive Salad_
*_Fruit Snowballs_
_Coffee_

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

February 9

_Petite Marmite_
*_Goulash of Veal_
_Cauliflower, Cream Sauce_
_Braised Endive_
_Orange Salad_
_Mousseline Pudding_
_Coffee_

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

February 10

_Broiled Beefsteak_
_Baked Potatoes_
_Creamed Onions_
*_Waldorf Salad_
_Jellied Figs_
_Nut Cookies_
_Coffee_

*_Waldorf Salad_--1 quart chopped apples, 2 cups diced celery, 1½ cups blanched and shredded almonds, and ⅔ cup rolled pecan nut meats.

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

February 11