January 10
Cream of Carrot SoupPickles Celery Olives*Beef Steak and Kidney PieBaked Potatoes Scalloped OnionsCauliflower SaladCheese CrackersLemon 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 seasoningsand 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 1-1/2 hours.
January 11
Tomato BisquePickled Peaches Celery*Roast Rabbit, Currant Jelly SauceHominy SquaresRiced Potatoes Boiled OnionsCranberry SaladApricot TapiocaCoffee
*Roast Rabbit—6 tablespoons breadcrumbs, 3 tablespoons chopped cooked ham, 3 tablespoons Crisco, 1 tablespoon chopped parsley, 1 teaspoon grated lemon rind, 1/2 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 SoupRoast Duck, Plum JellyMashed Turnips *Potato CroquettesApple SaladHot Cheese WafersGrape 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 ShellRadishes Pickled Pears*Mutton CutletsPotato Balls Chestnut PureeLettuce, French DressingPineapple Bavarian CreamCakes 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 1/2 teaspoon salt. Boil until tender, then drain and rub through sieve. Chop fine 2 slices ham, add 2 tablespoons Crisco with 1/4 pound chestnut puree, season with salt, pepper and red pepper. Add 1 egg yolk and mix. Trim 8 cutlets, make 1/4 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 SoupCelery Olives*Codfish BallsBaked PotatoesBaked Macaroni and PeasSpinach SaladCheese Relish Fig PuddingCoffee
*Codfish Balls—2 cupfuls mashed potatoes, 1-1/2 cupfuls shredded codfish, 1 egg, 1 tablespoonful Crisco, melted,1/8 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 SoupPickled Beets Celery OlivesSauted Chicken, Brown Gravy*Candied Sweet PotatoesLettuce and Green Pepper SaladPlum Pudding, Hard SauceCoffee
*Candied Sweet Potatoes—12 sweet potatoes, 1 cup boiling water, brown sugar, 1/4 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 CocktailCream of Spinach SoupBroiled Hamburg SteakBaked Potatoes Brussels SproutsPineapple SaladCheese BallsUrney PuddingCoffee
*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 ChickenBoiled Rice Baking Powder BiscuitApple and Celery SaladMince PieCoffee
*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 HalibutMaitre d'Hotel Potatoes*Escalloped TomatoesLettuce, French DressingPumpkin Pie Cheese SquaresCoffee
*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 VermicelliGrated Parmesan CheeseFried Oysters, Sauce Tartare*Mushrooms Cooked Under Glass BellsSupreme of ChickenAsparagus, Cream GlacéOrange Ice Coffee
*Mushrooms Cooked Under Glass Bells—Saute 1/2 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 ChowderRolled Beefsteak, Peanut Butter SauceSuccotash Boiled Onions*Cream Cheese and Pimiento SaladBaked Custard Lady FingersBlack 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 1/2 tablespoon salt, 1/2 tablespoon mustard, 3/4 tablespoon sugar, and 1 tablespoon flour, and when thoroughly blended, add 2 egg yolks, slightly beaten, 3 tablespoons melted Crisco, 3/4 cup milk, and 1/4 cup vinegar. Cook in double boiler, stirring constantly, until mixture thickens. Strain and cool.
January 21
*Cream of Lettuce SoupRoast Shoulder of Mutton, Caper SauceMashed Potatoes Baked SquashCelery Salad Cheese WafersApple Tapioca Coffee
*Cream of Lettuce Soup—3 cups white stock, 2 heads lettuce, 2 tablespoons cooked rice, 1/4 cup cream, 1/4 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 LemonCelery Ripe OlivesSalted Pistachio NutsConsomme, a la Royale*Halibut TurbansRoast Goose, Apple JellyPotato Puff Mashed TurnipEndive and Roquefort Cheese SaladCoupe St. Jacques Coffee
*Halibut Turbans—Have 4 slices halibut cut 1/2 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 CeleryBeet SaladCheese CrackersArrowroot Pudding with Stewed FruitCoffee
*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 1/2 pint of milk, 1/2 teaspoon ofsalt 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 SandwichesBroiled SquabsPotato Croquettes*Cauliflower au GratinAsparagus SaladCheese FingersSpanish CreamCoffee
*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 PeasFried Canned TomatoesLettuce and Hard-Cooked EggsJellied Prunes Whipped CreamGold CakeCoffee
*Risotto—1/2 pound rice, 1 small onion, 4 tablespoons Crisco, 1/4 cup grated Parmesan cheese, 1/2 pint tomato sauce, about 1 pint good stock, salt, pepper, nutmeg, and 1/2 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 SoupRoast Chicken, Chestnut Stuffing,Giblet SauceCranberries Celery au JusBaked Macaroni with Cheese*Grapefruit SaladBurnt Almond Ice CreamCoffee
*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, 1/2 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 1/2 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 SauceFrench Peas Mashed PotatoesPickled MangoesCottage Pudding, Maple SauceCoffee
*Salmon Croquettes—1 pound can salmon, 1/2 teaspoon salt, red pepper to taste, 1/4 cup crackercrumbs, 1/2 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 tomatosauce. The Crisco should be heated until crumb of bread becomes golden brown in 40 seconds.
January 28
*Croutes, a la MarieOyster Balls, Horseradish SaucePotato SouffleBaked CucumbersNut and Celery SaladChocolate Bavarian CreamCoffee
*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 1/2 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 CanapesCream of Oyster Soup CrackersOlives CeleryPlanked Shad, Roe SauceDuchess PotatoesCucumbers, French Dressing*Cabinet PuddingCoffee
*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 3/4 of an hour. Let pudding stand 1 minute or 2 before turning out. Serve with custard sauce.
January 30
*Croutes, a la RosamondeRoast Tenderloin of PorkSweet Potatoes, Southern StyleSpinach, a la CremeParmesan CheeseApple SaladCranberry PieCoffee
*Croutes, a la Rosamonde—Take some small round tomatoes, and cut in slices 1/4 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 MacaroniOnion and Lettuce SaladCheese PuffsGolden ParfaitCoffee
*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 withMushroomsBoiled PotatoesSpinach Garnished with Hard-CookedEggsSpiced CurrantsCarrot Salad Coffee JellyCoffee
*Braised Loin of Mutton with Mushrooms—3 pounds loin mutton, 1 stalk celery, 1/2 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 1-1/2 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 SoupFried Fillets of Fish, Sauce TartareRiced PotatoesOnions Stuffed with NutsEgg Salad Toasted CheeseRussian CharlotteCoffee
*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 BarryRoast Ribs of Beef*Franconia PotatoesCorn CakesMashed TurnipsRadish SaladMarshmallow PuddingCoffee
*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 OystersLamb's Tongues, Tremont StyleBrowned Potatoes* Anchovy Fritters Romaine SaladMadeira JellyCoffee
*Anchovy Fritters—Pound yolks 2 hard-cooked eggs with 1/2 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 Parmesancheese. 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 SmeltsChicken, a la FlorentineBrussels Sprouts with CheeseSpanish Salad Cheese Loaf*Date SouffleCoffee
*Date Souffle—Stone and chop 1/2 pound dates and cook them in 1/2 cup boiling water, mashing until smooth. Add 1 tablespoon melted Crisco, stiffly beaten whites 5 eggs, 1/4 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 ButterCream of Mutton SoupBaked Bluefish, Breslin Style*Planked ChickenJerusalem Artichokes SauteApple and Cress SaladSnow Pudding with Chocolate SauceCoffee
Planked Chicken—Cream together 1/4 cup Crisco, 1 teaspoon minced onion, 1/4 tablespoon each of minced red pepper, green pepper, and parsley, 1/2 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 CanapesSt. Germain Soup*Braised Fillet of BeefFrench Bean SaladBar-Le-Duc CreamFruits NutsBiscuits 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 1-1/2 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 3/4 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 SoupBaked FishGrenadins of VealRoast Pigeons Endive Salad*Fruit SnowballsCoffee
*Fruit Snowballs—Cream 1/4 cup Crisco with 1/2 cup sugar, add 1/4cup 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 VealCauliflower, Cream SauceBraised Endive Orange SaladMousseline PuddingCoffee
*Goulash of Veal—1-1/2 pounds lean veal, 1 pound partly cooked new potatoes, 4 tablespoons Crisco, 1/2 small onion, 1/2 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 BeefsteakBaked Potatoes Creamed OnionsWaldorf SaladJellied Figs Nut CookiesCoffee
*Waldorf Salad—1 quart chopped apples, 2 cups diced celery, 1-1/2 cups blanched and shredded almonds, and 2/3 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, 1/2 teaspoon salt and 1/4 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 1/2 cup thin cream if whipping cream is unobtainable.
February 11
Cream SoupFlounder au GratinVeal Cutlets, Brown GravyCreamed PotatoesCauliflower PolonaiseRadish Salad*Friar's OmeletCoffee
*Friar's Omelet—Peel and core 1 pound cooking apples, and boil to pulp with little water and sugar. When nearly, cold add 1 tablespoon Crisco and 1 or 2 well beaten eggs.
Crisco a pudding dish and coat thickly with breadcrumbs. Pour in mixture and cover thickly with more breadcrumbs. Cook in oven for 3/4 of an hour. A little lemon peel can be added if liked.
February 12
Gravy SoupFish SouffleBeef OlivesBraised Turnips CarrotsPotato PuffApple and Grapefruit Salad*Coburg PuddingCoffee
*Coburg Pudding—3 cups milk, 1/2 cup rice, 1 cup boiling water, 1 egg, 4 tablespoons sugar, 1 teaspoon powdered cinnamon, 1 tablespoon Crisco, and 1/2 teaspoon salt.
Well wash rice, sprinkle it into boiling water and cook gently until all water is absorbed. Heat milk, in double saucepan if possible, add half-cooked rice and boil gently until it is perfectly soft and of thick creamy consistency. Should it become too thick before it is really soft, add more milk. Beat egg, until very light, add half sugar to it. When rice is cooked, whisk egg in at once, a little at a time. Then add salt and piece of Crisco size of walnut. Turn mixture into dish in which it is to be served. Mix rest of sugar with cinnamon. Sprinkle this evenly over top of rice. Put rest of Crisco in small pieces over top of pudding just before it is required. Place pudding in front of fire, or in oven for second or two, when Crisco, etc., will form a delicious sauce over surface of pudding.
February 13
*Bombay ToastBoiled Halibut, Lobster SauceRoast Capon Beet and Potato SaladCheese RamekinsPeach BorderCoffee
*Bombay Toast—Fry the required number of croutes in Crisco. When cold spread with paste of pounded chicken and cream. Chop some capers, and lay in a thick line across the chicken paste. On one-half put grated yolk of hard-cooked egg, on the other half put grated white of hard-cooked egg, and serve.
February 14
Cupid CanapesClam BouillonFillets of Fish*Supreme of ChickenMartinique Potatoes SpinachKumquat and Celery SaladTutti Fruitti Ice Cream MintsCoffee
*Supreme of Chicken—Remove breast meat from 2 young chickens and trim into shape. Sprinkle with salt and pepper, dip in cream, roll in flour and saute in Crisco until delicately browned. Place in small pan, dot over with Crisco, and bake until tender.
Remove to cutlet-shaped pieces of hot boiled ham (cut very thin), garnish top of each with 3 short stalks of asparagus, seasoned with Crisco, and pour around following sauce: Melt 3-1/2 tablespoons Crisco, add 3-1/2 tablespoons flour, and stir until well blended; then pour on gradually while stirring constantly 1 cup chicken stock and 1/2 cup cream. Bring to boiling point, season with salt and paprika, and add yolk of 1 egg.
February 15
Swedish Soup Poached Eggs on TopStuffed Breast of VealStewed Tomatoes Fried Carrots*Apple TartletsCoffee
*Apple Tartlets—Line some tartlet tins with Crisco pastry. Fill with stewed apples to which a little melted Crisco and grated nutmeg have been added. Cover with a meringue and brown in the oven for a few minutes.
February 16
Consomme ColbertBraised Mutton Cutlets with KidneysStuffed Potatoes *Salsify FrittersSpinach SaladCheese BallsMeringues, a la ChantillyCoffee
*Salsify Fritters—3 heads salsify, lemon juice, salt, 2 tablespoons milk, 1 tablespoon melted Crisco, fried parsley, 4 tablespoons flour, and 2 eggs. Wash, scrape, and soak the salsify in cold water seasoned with salt and lemon juice to taste. Boil in salted, acidulated water until tender. Take it up when done, drain, and cut the salsify into pieces all the same size. Sieve the flour into a basin, work in the yolks of the eggs, the milk, and the melted Crisco. Beat to a smooth batter, season with salt and pepper to taste. When readyto fry, beat up the whites of eggs very stiffly and stir them lightly into batter. Drop the salsify into the batter, then into hot Crisco and fry to a golden brown color. Take up, drain, and serve garnished with fried parsley.
February 17
Strained GumboOyster Souffle*Calf's Head, VinaigretteBaked Eggplant String BeansRussian Salad AmbrosiaCoffee
*Calf's Head, Vinaigrette—Clean and scald 1/2 a calf's head. Cover with water and boil 1/2 an hour, then plunge into cold water. When cool, remove meat and cut in small squares. Make a roux of 1 tablespoon Crisco and 2 tablespoons flour cooked thoroughly; add 4 cloves, 3 whole peppers, small onion, carrot, 2 bay leaves, dash of thyme, and 2 tablespoons strong vinegar. Add the meat. Simmer 2 hours; remove into deep dish and cover with vinaigrette sauce, which is made with 1/2 teaspoon salt, 1/4 teaspoon paprika, dash white pepper mixed with 3 tablespoons tarragon or plain vinegar. Add 6 tablespoons olive oil, 1 tablespoon gherkins, and 1 teaspoon each chives and parsley all chopped very fine, and 1 tablespoon minced green pepper. Blend well before pouring over meat. This may be served either hot or cold. Garnish with cucumber pickles cut into fan shapes.
February 18
*Cheese CanapesLamb ChopsFrench Peas Baked PotatoesArtichoke SaladRussian Charlotte Preserved GingerCoffee
*Cheese Canapes—8 croutes bread, 1/4 pound cheese, 2 tablespoons Crisco, salt and red pepper to taste, 1 teaspoon mustard, and 1 dessertspoon sherry.
Cut the croutes of bread out of slices of stale bread with a round cutter 2 inches across. Fry the bread a golden color in hot Crisco. Cut up cheese; put it into a mortar with Crisco, and pound until it becomes a smooth paste; then season with salt and red pepper to taste. Add the mustard and sherry. When all ingredients are thoroughly mixed, put it on the croutes of bread; place them in oven until hot through, then serve at once.
February 19
*Mulligatawney SoupRoast Pork, Frozen Apple SaucePotatoes Creamed OnionsIndian SaladToasted Biscuits CheeseMocha SouffleCoffee
*Mulligatawney Soup—Saute in 1 tablespoon melted Crisco, 1 minced onion, 1 tablespoon minced cooked ham, 3 cloves, 1/2 carrot, and 1 stick celery, minced fine, 1/2 cup cooked chicken cut in dice, and 3 pints of chicken stock. Cook fifteen minutes, add 1/2 a green apple, diced, 1/2 cup stewed or canned tomatoes, 1 teaspoon tomato catsup, 1 teaspoon curry powder, 2 tablespoons boiled rice, 1 teaspoon salt, and 2 drops Tabasco sauce. Simmer 1/2 hour and serve with or without thin slices of lemon cut in quarters.
February 20
*Onion CocktailHalibut, a la MartinRoast Mutton, Currant Mint SauceOkra and TomatoesCucumber Jelly SaladSpanish Cream Coffee
*Onion Cocktail—2 cups diced apples, 1 cup diced onions, 1 cup seeded raisins. Fill cocktail glasses with onions, apples, raisins, pour over a sour dressing made as follows: 1/4 cup each of vinegar and water, 1 tablespoon Crisco, salt and red pepper to taste, and 2 teaspoons sugar. Place in small saucepan over fire until Crisco melts, then stir in well beaten yolks of 2 eggs, stirring constantly until thick. Place in ice box to cool before using.
February 21
Boiled Halibut, Anchovy ButterPigeons, a la ChasseurGriddled White Potatoes*Stewed LettuceOyster Salad Cheese RelishPineapple CreamCoffee
*Stewed Lettuce—Wash the desired number of heads of lettuce, cutting off the stalks at the roots, and put into a saucepan with 1 onion sliced, 1 tablespoon Crisco, 1 tablespoon chopped parsley, and salt and pepper to taste, with a very little water, to cook slowly for 2 hours. By this time the water should have pretty well cooked away, leaving the lettuce fairly dry. Remove from it the onion and parsley, put into a dish, dress well with melted butter and send to table hot.