Brown SoupMousse of HamVeal OlivesMashed Potatoes SpinachPear SaladCheese Ramekins*Rice Souffle Fruit CustardsCoffee
*Rice Souffle—4 tablespoons ground rice stirred to smooth paste with 1/2 tablespoon Crisco and 6 tablespoons milk. Add remainder of a pint of milk, and put all into a saucepan, and stir till it thickens. Add beaten yolks 4 eggs and 2 tablespoons sugar well stirred, also add the well whisked whites of 4 eggs. Mix all thoroughly, place in a Criscoed souffle dish, and bake for 1/2 hour. Serve instantly.
April 5
*White SoupFried Fillets of HaddockRoast Chicken, Bread SaucePotato Chips Brussels SproutsCress and Orange SaladIced Castle PuddingsCoffee
*White Soup—2 small onions, 1 turnip, 1 pound potatoes, 1 stalk celery, 2 small parsnips or artichokes, 3 pints water, 1/2 pint milk, 1 tablespoon flour or cornstarch, 2 tablespoons Crisco, and salt to taste.
Cut about 2 pounds of any white vegetables, previously washed and peeled, into pieces, or preferably several kinds mixed, and boil them until soft in the water with salt and Crisco. Rub them through sieve or colander, put them back in the stew pan with milk, and let boil. Put inflour, mixed smoothly with little cold water or milk; let soup boil for 10 minutes, and then serve.
April 6
Broiled Soft Shell Crabs*Sweetbreads with Mushroom PureeBoiled Bermuda OnionsNew Green PeasLettuce and Radish SaladFried Cornstarch PuddingCoffee
*Sweetbreads with Mushroom Puree—Blanch and prepare sweetbreads, by cutting away all the windpipes and fibrous nerves. When they are quite cool, put under a weight to flatten well. Dip them in melted Crisco and broil, without browning too much, over a clear fire.
Put sweetbreads on very thin slices of round toast and serve with this puree poured over all: Chop 1 dozen fresh mushrooms and put them to cook with 1/2 pint of cream and 1/2 cup fine breadcrumbs. Cook them in double boiler till mushrooms can be pressed through rather fine sieve. Return this puree to fire, season with salt and white pepper, and let get as hot as possible before using it for sweetbreads.
April 7
Grilled Brook Trout*Spring Lamb Steak, a la MinuteLentil CroquettesPotato RissolesGrapefruit SaladCheeseCrackersGolden ParfaitCoffee
*Spring Lamb Steak, a la Minute—Rub some fillets of spring lamb steak with salt and pepper, and fry them gently in 3 tablespoons Crisco which has been melted in an iron frying pan, until thoroughly cooked. Remove from frying pan and keep hot. Put 12 large fresh mushroom caps in pan and cook until tender, adding 1/4 cup cream and salt and pepper to taste. Put lamb steak on hot platter, garnish with mushroom caps, and pour sauce around.
April 8
*Red PottageBoudins of Ham with PeasRoast Ribs of Beef Yorkshire PuddingPotatoesCauliflowerChiffonade SaladRhubarb Tart and CustardCoffee
*Red Pottage—1/2 a pound dried beans, 1 teacup tomato puree, 1 beet, 2 tablespoons Crisco, 2 onions, piece of celery, 1 small piece of parsnip, 2 quarts good stock. Put Crisco in saucepan then add onions, celery and parsnip; cook a little, do not let it get very brown, then add dried beans, tomato puree; sliced beet and add pepper and salt to taste and then stock, and boil till all is tender. Rub through a fine sieve, reheat and serve.
April 9
*Corn ChowderBroiled SteakBaked PotatoesHorseradish, Cream DressingScalloped TomatoesCelery SaladCherry SpongeCoffee
*Corn Chowder—1 can corn, 1 cup salt pork cut in cubes, 1 cup potatoes, 1/2 cup chopped onions, salt and red pepper to taste, 3 cups water, 2 cups milk, 1 tablespoon Crisco, 1 tablespoon flour, and 1/2 cup crackercrumbs. Cook salt pork in frying pan for 5 minutes; add onion and cook until a yellow color. Parboil potatoes 5 minutes; add to onion with corn and water; cook 20 minutes. Thicken milk with Crisco and flour cooked together. Combine mixtures; add crackercrumbs and salt and pepper to taste, then serve.
April 10
Puree of Black BeansBaked Macaroni *Potato PuffCabbage SaladCheese PuffsSpice Jelly, Whipped CreamCoffee
*Potato Puff—Prepare 2-1/2 cups hot mashed potato. Add 3/4 cup milk, 2 well-beaten yolks of eggs, 3 tablespoons Crisco, and salt and pepper to taste. Beat this well, then add beaten whites of 2 eggs. Pile lightly in Criscoed baking dish and bake until puffed and brown.
April 11
Bean SoupGlobe Artichoke with Sauce HollandaiseStuffed Peppers Potato Straws*Grilled TomatoesPimiento SaladFruit Assorted CakesCoffee
*Grilled Tomatoes—Wipe tomatoes, spread little Crisco on each with a knife, and set on grill pan near to clear fire. Turn often, basting or keeping moist with Crisco. Whole tomatoes cook in 7 to 10 minutes, according to size. Sliced ones in about 5 minutes. When meat or ham is being grilled tomatoes will cook in pan underneath the grid on which meat rests.
April 12
*Hollandaise SoupEscalloped Potatoes Vegetable PieCelery PattiesRomaine SaladChocolate TapiocaCoffee
*Hollandaise Soup—1 quart vegetable stock, 4 tablespoons Crisco, 4 tablespoons flour, 4 yolks eggs, 1/2 pint cream, 1/2 cup green peas, cooked, 1 teaspoon salt, 1/2 cup carrot, cut in small pieces, cooked, 1 teaspoon sugar, 1/2 cup cut cucumber, cooked, and 1 teaspoon chopped tarragon.
Trim peas, carrots and cucumbers with round cutter, size and shape of peas. Cook them in boiling water, being careful not to cook them too much. Melt Crisco and flour in stewpan; add stock and let boil well. Break yolks of eggs into a basin and add cream, then add the liaison of eggs and cream to stock; let it just come to boil, being careful it does not curdle. Strain into a clean stewpan, add vegetables which have been previously cooked, and tarragon and serve.
April 13
Indian Soup Rice*Mock Goose, Apple SauceStewed CeleryPineapple SaladRhubarb PieCoffee
*Mock Goose—2 cups breadcrumbs, 2 cups dropped black walnuts, 2 cups boiled rice, 6 hard-cooked eggs, 3 raw eggs, 1 tablespoon grated onion, salt, pepper and grated nutmeg to taste.
Put breadcrumbs in saucepan with 2 cups water; cook for a few minutes; add hard-cooked eggs, chopped; take saucepan from fire and add black walnut meats and the rice. When this is well mixed, add raw eggs, slightly beaten, and seasonings. Form this into shape of a goose, reserving portions for legs and wings. Take a tablespoon of mixture in your hand and press it into shape of a leg; put piece of dry macaroni into it for bone and fasten it to goose. Do other side same way. Form remaining portions into small pieces looking like wings tucked under; press them to side of goose. Brush goose over with melted Crisco and bake for 1 hour. Serve with apple sauce.
April 14
*Lobster NewburghGlazed SweetbreadsLoin of Lamb, Roasted, Mint SauceAsparagus Potato CroquettesPineapple Sherbet Coffee
*Lobster Newburgh—2 pounds lobster, 1/4 cup Crisco, salt, red pepper, and grated nutmeg to taste, 1 tablespoon sherry, 1 tablespoon brandy, 1/3 cup cream, and 2 egg yolks. Remove cooked lobster meat from shell and cut in slices. Melt Crisco, add lobster and cook 3 minutes. Add salt, red pepper, grated nutmeg, sherry and brandy; cook 1 minute, then add cream and yolks of eggs slightly beaten, and stir until thickened. Serve with toast.
April 15
*Stewed ChickenBaking Powder BiscuitSpinach Buttered ParsnipsCelery and Orange SaladCheese Relish Ribbon JellyCoffee
*Stewed Chicken—Draw, singe, and joint a stewing chicken. Season pieces with pepper and salt and cover with boiling water. Cover and stew gently until tender.
Remove chicken. Place pieces in a colander on a plate in oven to drain, and thicken gravy by adding 1 tablespoon flour rubbed with 1 tablespoon Crisco. Add salt and pepper to taste, a little chopped parsley and 1 cup milk. Beat an egg until light; pour on it part of gravy, beating carefully to prevent lumps; return to remainder of gravy; bring to boil and pour over chicken.
April 16
Oyster Bisque*Mackerel, a la Claudine RadishesCorn Peas PotatoesLettuce and Pepper Grass SaladCheese Balls Princess PuddingCoffee
*Mackerel, a la Claudine—Take a nice large fresh mackerel, split it down back and remove bone, season fish with melted Crisco, chopped fresh mushrooms, salt, pepper, and finely chopped shallot; put on to a grill iron and cook in front or over brisk fire for about 15 minutes, then take up and serve on hot dish with the following sauce: Take 1 cup brown sauce, 2 tablespoons capers, pinch chopped parsley, four anchovies rubbed through sieve, 1 teaspoon glaze, and 1 chopped shallot, 3 or 4 shredded button mushrooms; boil up and simmer for 10 minutes, rub through sieve, then add juice of 1 lemon and 4 chopped olives, reboil and serve.
April 17
*Potato SoupBreaded Lamb Chops, Tomato SauceMashed PotatoesCreamed Turnips Cheese SaladCanary Pudding Coffee
*Potato Soup—1 quart white second stock or water, 1/2 pint milk, 1 pound potatoes, 1 onion, 1 stalk celery, 2 tablespoons Crisco, 1 tablespoon fine sago or crushed tapioca, salt and pepper to taste.
Slice potatoes, onion, and celery. Make Crisco hot in stewpan, add vegetables, fry and cook until Crisco is absorbed, stirring frequently to prevent them browning. Add stock, and simmer until vegetables are tender (about 1 hour). Rub through fine sieve; return to saucepan, add milk, and bring to boil. Sprinkle in sago, cook until transparent, add seasoning to taste, and serve.
April 18
Orange CocktailBoiled Capon, Caper SauceButtered Beans *Carrot FrittersOlive Salad Baked Chocolate CustardCoffee
*Carrot Fritters—Have nice, young, tender carrots, clean and scrape them carefully, and cut each one in two lengthwise. Put to boil in salted water. Take up, drain and cool, and make a frying batter as follows: Beat up 1 egg, sift in 1 cup flour, 3/4 cup milk, pinch of salt, and 1 tablespoon melted Crisco. Mix till smooth and glossy. Allow to stand in coolplace for 1 hour, then add 1 teaspoon baking powder. Put in few pieces of carrot at a time. Drop into hot Crisco and fry for few minutes. Serve hot.
April 19
*Kidney SoupFlounder, White SauceRoast Shoulder of MuttonPotatoes Spinach au JusCauliflower and Red Pepper SaladMoulded Pears, Whipped CreamCoffee
*Kidney Soup—1/2 pound ox kidney, 1/2 pound lean beef, 3 pints brown stock, 3 tablespoons coarsely chopped fat bacon, 1 tablespoon chopped onion, 2 tablespoons flour, 2 tablespoons Crisco, salt and pepper to taste.
Wash kidney and beef quickly, dry them, and cut them up quite small. Melt Crisco in saucepan, add bacon, onion, and kidney, and fry them until brown. Add stock and salt to taste, and simmer soup for about 2-1/2 hours. Strain out solid parts, pound them to a paste, and rub this through fine wire or hair sieve. Rinse out pan, mix flour smoothly and thinly with little of strained soup. Reboil rest of liquid, pour in flour, and stir it till it boils. Cook for ten minutes and carefully skim it. Then mix in smoothly sieved meat, add seasoning, reheat soup without boiling it after adding meat, and it is ready to serve. Water can replace stock; if so, add piece of carrot and turnip and bunch herbs to soup, but do not pound or sieve these. A more delicate soup is made with four or five sheep's kidneys instead of ox kidney. Add little caramel coloring if needed.
April 20
Celery Soup*Braised Ox-TongueBaked Potatoes Mashed TurnipsCold Slaw Cheese WafersRice Mousse Coffee
*Braised Ox-Tongue—1 ox-tongue, 1 pint stock, 1 onion, 1 small carrot, 1 bouquet garni, 1 clove, 1/2 pint piquante sauce, and 6 thin slices bacon. Trim ox-tongue, which should be obtained salted or pickled ready for use. Blanch, and let it cool. Put into fish-kettle or stewpan, large enough to hold tongue, slices bacon, onion peeled and sliced, carrot scraped and cut in pieces, bouquet garni and clove; add stock, put in tongue, and cook until three parts done, then take it up, and skin while hot. Strain liquor it was cooked in, take off fat, add piquante sauce, put tongue into this, and finish cooking. When tender, cut in slices, dish, and pour sauce over, and serve. Mashed potatoes, spinach, or peas served with tongue is a great improvement.
The piquante sauce is made as follows: 4 shallots, 3 mushrooms, 1 bay leaf, 1/2 carrot, sprig thyme, 2 tablespoons Crisco, 4 tablespoons vinegar, half pint brown stock, 1/2 teaspoon anchovy extract, 1 tablespoon Worcestershire sauce, 3 tablespoons flour, salt and red pepper to taste.
Peel and chop shallots, carrot, and mushrooms; melt Crisco in a saucepan; fry vegetables a nice brown; then add vinegar, bay leaf, and thyme. Reduce vinegar to half the quantity; stir in flour, dilute with stock, bring to boil; then add anchovy extract, Worcestershire sauce, salt and red pepper to taste. Take out thyme and bay leaf. Simmer for 10 minutes. Skim, and use as required.
April 21
*Mock Turtle SoupBeef, a la Mode PotatoesCauliflower Beet SaladCheese Wafers Rhubarb ShortcakeCoffee
*Mock Turtle Soup—1/2 calf's head, 2 pounds shin beef, small knuckle veal, 3 tablespoons Crisco, 1/2 cup flour, 1 ounce ham, large bunch herbs, 12 whole peppers, 6 cloves, blade mace, 3 onions, 1 carrot, 1/2 head celery, 1 leek, glass sherry or some lemon juice, salt and red pepper to taste, and quenelles. Leave head in water to soak for 5 or 6 hours; then wash welland take out brains. Bone head. Cut 6 ounces lean part of veal and reserve to make quenelles. Then chop bones taken from head, the veal, and beef. Put them into stockpot, and place flesh from head on top; then well cover with water, add little salt and let slowly come to boil. Skim well; add vegetables, cleaned but not cut up, and spices. Let all simmer very slowly for 8 or 9 hours. When head is quite tender (it will take about four hours), lift it out carefully and place between 2 dishes to press until quite cold. Strain stock. Melt Crisco in pan, add ham cut into small pieces, and fry slowly for five minutes, then add flour and stir until it is of dark brown color. Take off stove and add stock by degrees; stir over fire until it boils; put it at corner of stove to simmer for 20 minutes; skim and strain it. Cut head into small square pieces and warm up in soup; add sherry, red pepper, and salt to taste. Turn it out into tureen, then put in some very small quenelles, made with teaspoons, and poached for 10 minutes in water.
April 22
Calcutta BisqueTomatoes Casino*Asparagus Loaf, Bechamel SauceLeeks in Butter Roast PotatoesCherry SaladCheese Crackers Coffee
*Asparagus Loaf—Crisco thoroughly a charlotte russe mold, 1/4 size, and line it with cooked tips of asparagus well drained. Cook together 2 tablespoons flour, 2 tablespoons Crisco, 1 teaspoon salt, dash of pepper, add gradually 1 cup of cream and boil 5 minutes. Remove from fire, add 1 cup cooked asparagus tips and 4 eggs thoroughly beaten. Turn mixture into mold, set in pan of hot water and cook in a moderate oven about 30 minutes or until center is firm. Turn loaf on hot dish, arrange about it, little oblong pieces of bread that have been dipped in beaten eggs and milk and browned. Pour sauce around it and serve at once.
April 23
Julienne SoupCreamed Salsify PattiesMushrooms in CasseroleMashed Potatoes Green String BeansOrange Fritters *Swiss PuddingCoffee
*Swiss Pudding—1-1/2 cups breadcrumbs, 1 pound apples, 4 tablespoons brown sugar, 2 tablespoons Crisco, and grated lemon rind. Choose good cooking apples, peel, core, and thinly slice them. Well Crisco a pint pudding-dish, place some crumbs on bottom, and press some against the sides of dish, put in layer of apples, some sugar, a little lemon peel or any other flavoring preferred, then a few more crumbs, and repeat this until all are used; leaving crumbs for top layer.
Pile mixture up little as it shrinks while cooking. Place Crisco in small pieces on top. Bake in moderately hot oven until apples are quite cooked and pudding is browned top and bottom. Turn pudding out on to flat dish, sprinkle sugar over top. Serve with boiled custard or cream. This pudding may be served hot or cold.
April 24
Cream of Pea SoupLadies' Cabbage in RamekinsChestnut PureeMock New Potatoes *Creamed BeetsBanana SaladMarshmallow PuddingCoffee
*Creamed Beets—Boil 8 medium-sized beets until tender, then remove from saucepan and place them in cold water, rub skins off carefully with hands, cut in 1/2 inch cubes. Make a sauce of 2 tablespoons Crisco creamed with 2 tablespoons flour and 1/2 cup water in which beets were boiled 2tablespoons cream, 2 tablespoons vinegar, 2 teaspoons sugar, salt and pepper to taste. Pour sauce over hot beets and serve in hot dish.
April 25
Cream of Turnip Soup*Bean Croquettes, Tomato SauceSavory RiceLettuce Salad, French DressingStewed Prunes Coffee
*Bean Croquettes—1 pint white beans, 1/2 cup cream, yolk 2 eggs, 1 tablespoon Crisco, 1 tablespoon flour, 1 tablespoon chopped parsley, 1 teaspoon onion juice, 1 teaspoon salt, and pepper to taste. Soak beans over night, drain, cover them with fresh water, boil an hour, drain, throw away water, cover with fresh water and boil until tender; drain and press beans through colander. Rub Crisco and flour together, add cream, stir until almost boiling, then add yolks of eggs. Stir again for a minute over fire, add bean pulp and all seasonings; mix and turn out to cool. When cool, form into cylinders, dip in egg, roll in breadcrumbs and fry in hot Crisco. Serve with tomato sauce.
April 26
Mushroom Canapes*Chicken, a la KingPotato CroquettesTomato MayonnaiseCheese-Drops Washington PieCoffee
*Chicken, a la King—1/2 boiled chicken (one pint in thick pieces), 2 tablespoons Crisco, 2 fresh mushrooms, 1 cup cream, 1/2 cup sherry wine, yolks 2 eggs, 1 teaspoon salt, 1 green pepper and 1 red pepper, cut in long thin strips. Melt Crisco, add mushrooms, cook 5 minutes. Add chicken, heat through, add salt, wine and the strips of peppers. (The chicken should be removed from bone in long thick pieces.) Beat yolks until light, add cream, cook over boiling water or in chafing dish, stirring constantly until thickened, about 1-1/2 minutes; then pour over hot chicken mixture and serve at once on toast.
April 27
Fried Trout Radishes*Grilled ChickensGlazed New Potatoes Broiled TomatoesStuffed Cucumber SaladCheese SticksRoman CreamCoffee
*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 CocktailShad, Stuffed and Baked,Brown Butter SauceMashed PotatoesBeets Stuffed with Peppers*Caramel CustardCoffee
*Caramel Custard—1 eggs and 1 yolk, 1/2 cup sugar, 1 pint milk, and 1 teaspoon lemon extract. Have plain tin pudding mold, put 3 tablespoons sugar into small saucepan and stir till it becomes quite brown like coffee. Pour this into mold and run it all over bottom of it. Crisco then sides of mold, beat eggs and sugar together till mixed well, then add milk and flavoring. Pour all into prepared mold, cover with piece of Criscoed paper; have stewpan with an inch of boiling water in it; put saucer or something flat in bottom of it, set pudding tin on this, and cover pan with lid. Let steam slowly for at least 1 hour. It must not boil, but be set on part of stovewhere it will keep hot without boiling. Turn out and serve hot or cold.
April 29
Cream of Salsify SoupNut Sausage, Brown SauceGrilled Sweet Potatoes*Sour German CabbageApple and Prune TartCoffee
*Sour German Cabbage—2 quarts chopped cabbage, 2 tablespoons Crisco, 1/2 cup vinegar, salt and pepper to taste.
Soak cabbage in cold water for 1 hour; drain; place it in an uncovered kettle of boiling salted water, cook 20 minutes; drain and return to kettle. Add vinegar, bring cabbage to boiling-point and cook 5 minutes. Add Crisco, salt and pepper to taste.
April 30
*Pepper PotMutton Cutlets, Tomato SauceNew Potatoes Lima BeansSliced Tomato SaladCheese Fingers Violet MousseCoffee
*Pepper Pot—A small knuckle of veal, 1 pound cooked tripe, 1 onion, 2 medium-sized potatoes, 1 bunch pot herbs, 1 cup Crisco, 3 quarts cold water.
Wash veal and pot herbs and slice onion, put them with water, in soup kettle, on back of stove, where they will come gradually to boiling point. Allow to simmer 4 hours or more. Strain and set away to cool. This must be done day before it is wanted. When cold, skim off every particle of fat, add to it potatoes, cut in small cubes, tripe, cut in 1/2 inch squares, bay leaf, few sprigs parsley chopped fine, and meat cut from knuckle, rejecting every bit of fat and gristle. Put them on to boil just long enough before dinner to cook potatoes; when boiling season to taste with salt and red pepper. Thicken soup with one teaspoon each flour and cornstarch mixed smooth with little water. Mix Crisco with 1 cup flour, 1/2 teaspoon salt and little pepper, and enough cold water to make dough stiff enough to roll out, cut in small squares and boil in soup 1/2 hour.
May 1
Beef Soup NoodlesRoast Beef Yorkshire PuddingBrowned Potatoes*Canned Corn PuddingSpinach and Egg SaladStrawberry Sherbet Coffee
*Canned Corn Pudding—1 can corn, 1 cup hot milk, 1/4 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon Crisco, 1 tablespoon flour, and 1 egg.
Melt Crisco; mix well with flour; add the milk gradually, then the seasoning and corn, and last of all beaten egg. Pour into Criscoed baking dish and bake in moderate oven for 1/2 hour.
May 2
Porterhouse SteakScalloped Potatoes with OnionArtichokes, Hollandaise Sauce*Daisy SaladRoquefort CheeseLemon Ice Cream with Grated PineappleCoffee
*Daisy Salad—Arrange around border of salad plates a row of crispy lettuce leaves, and in the center put a tablespoon of dressing. This makes center of daisy. Around this put petals made by cutting into narrow strips whites of hard-cooked eggs. Take yolks of these eggs and put through strainer, scattering over dressing in center to give a rough appearance. This will require about five hard-cooked eggs.
The dressing for the center is made as follows: Beat together 3 eggs, add to them 1 cup milk, 2 tablespoons vinegar, 1/2 teaspoon salt, 2 tablespoons Crisco, 2 teaspoons mustard mixed to paste with 2 teaspoons water, and pepper to taste. Bring to boiling point.
May 3
Normandy Soup*Veal Loaf, Brown SauceString BeansBaked TomatoesMexican SaladCheese FingersVanilla Ice Cream Strawberry TartsCoffee
*Veal Loaf—1 pound cold roast veal finely chopped, 1/2 pound sausage meat, 2 tablespoons Crisco, 4 tablespoons breadcrumbs, 1/2 cup stock or gravy, 1 egg, salt and pepper to taste.
Mix veal, sausage meat, Crisco, and breadcrumbs together, season liberally with salt and pepper, and add egg. Mix thoroughly and add gravy or stock gradually until it is thoroughly moistened. Form into a short thick roll, cover lightly with flour, or, when economy is not an object, coat with egg and breadcrumbs. Bake in moderate oven for 1 hour, basting occasionally with hot Crisco, and serve hot with brown sauce.
May 4
Clear Gravy Soup*Crown of Lamb with PeasPotato Croquettes CauliflowerBird's Nest SaladCheese CustardSultana Roll, Strawberry SauceCoffee
*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 PotchBaked Ham in PastryMashed Turnips Potato BallsStuffed Tomato SaladCaramel Ice Cream CakeCoffee
*Hotch Potch—1/3 cup pearl barley, 1 small cabbage, 2 carrots, 1 turnip, 2 onions, parsley and herbs, 4 tablespoons Crisco, salt and pepper to taste, and 3 quarts water. Put barley on fire with cold water. Scrape or grate one of carrots, and put it aside in little water. Chop all rest of vegetables very small, and when water boils put them in with Crisco, salt and pepper. There should be enough vegetables to make it rather thick. Boil for 2 hours, then add scraped carrots, and boil for another 1/2 hour. Many other vegetables may be added. Lettuce, green peas, and celery when in season.
May 6
Pear and Ginger CocktailTomato and Vermicelli SoupBroiled Beefsteak*French Fried PotatoesLettuce SaladLemon Pudding, White SauceCoffee
*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 RoastBeet Greens Boiled PotatoesSpring SaladRhubarb Tutti FruittiMaple GingerbreadCoffee
*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 SoupCold Pot Roast Stuffed PotatoesString Bean Salad Stewed Apricots*Black Chocolate CakeCoffee
*Black Chocolate Cake—1-1/4 cups sugar, 2 eggs, 1/4 cup Crisco, 4 squares chocolate, 1-1/2 cups flour, measured after sifting, 3 teaspoons baking powder, 1 teaspoon salt, 1/2 cup milk, and 1 teaspoon vanilla.
Cream Crisco and sugar, add well beaten eggs, then chocolate melted, beat thoroughly. Sift salt and baking powder with flour and add alternating with milk to previous mixture. Add flavoring last and beat thoroughly before pouring into a pan well greased with Crisco. Bake in a moderate oven about 40 minutes.
May 9
Broiled Bluefish*Souffle Potatoes, Austrian StyleSpinach Radish RosesCoffee Jelly, Whipped CreamSponge Cakes Coffee
*Souffle Potatoes, Austrian Style—Select 6 large even-sized potatoes, wash and scrub them, and when dry bake them in hot oven until done. Cut off small portion of skin and remove inside part while hot. Rub this quickly through sieve into a basin, add 1 tablespoon cream, 1 tablespoon Crisco, salt, pepper, nutmeg to taste, and work in 4 yolks of eggs.
Beat whites of eggs to stiff froth, and stir lightly into mixture. Fill potato shells with this, and bake slowly for about 1/2 hour, or long enough for mixture to rise, and surface of it to brown. If liked, a little grated cheese can be incorporated with mixture and sprinkled over top of potatoes just before baking second time.
May 10
Haricot SoupRice Fritters Tomatoes au Gratin*Baked BananasBread CheeseCoffee
*Baked Bananas—Remove skins from 7 bananas and cut in halves lengthwise. Put in shallow granite pan or on an old platter. Mix 2 tablespoons melted Crisco, 1/3 cup sugar, and 2 tablespoons lemon juice. Baste bananas with 1/2 the mixture. Bake 20 minutes in slow oven, basting during baking with remaining mixture.
May 11
Fish SoupSalt Cod Fish BallsSteamed Brown BreadDressed Shredded Cabbage*Cream PieCoffee
*Cream Pie—3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 1 tablespoon Crisco, 1-1/2 pints milk, and 1 teaspoon lemon extract.
Mix sugar and flour and then put into a saucepan, then add yolks of eggs, Crisco, milk and flavoring. Stir constantly until it thickens and then divide into 2 baked pie crusts and cover with a meringue made of whites of eggs.
May 12
Fried Fish, Tartare SauceCalves' Tongues Sorrel PureeFrench Pigeon Pie*Macaroni, a l'ItaliennePolish SaladApricot ParfaitCoffee
*Macaroni, a l'Italienne—1/4 pound macaroni, 2 tablespoons flour, 2 tablespoons Crisco, salt and paprika to taste, 1/2 cup brown stock, 1/2 cup tomato pulp, and 1/2 cup grated cheese. Make sauce of Crisco, flour seasonings, stock, and tomato pulp. Tomato pulp should be quite thick from long cooking. Add macaroni, cooked until tender, in boiling salted water, rinsed and drained. Reheat in double boiler, adding cheese meanwhile. Serve when cheese is melted and whole is very hot.
May 13
Grilled SalmonCucumber PotatoesGalantine of Beef, Aspic JellyVegetable Salad*Fruit Tart CustardCoffee
*Fruit Tart—2 pounds fruit, 1 cup sugar, ginger, 2 cups flour, 6 tablespoons Crisco, and baking powder. If tart is to be made of rhubarb, it should be well washed (not skinned) and cut up in inch lengths, packed tightly into dish, sugar sprinkled among it, also 1/2 teaspoon ground ginger. If made of gooseberries, they should be picked clean, washed, and put in dish with little cinnamon. If apples are used, they must be peeled and sliced very thinly, sugar sprinkled among them, and little lemon peel grated, or 1/2 teaspoon ground cinnamon. In no case put water in. Paste. Put flour in basin with dessertspoon, sugar, 1/2 teaspoon baking powder, 6 tablespoons Crisco, and crumble latter among flour until all lumps have disappeared, then pour in cold water to make stiff paste; turn it out on board and roll it a little larger than size of dish; after wetting it, cut off band of paste to put round edge of dish; wet band again and place remainder paste on. Press it down very lightly, to make edges adhere; pare and notch them neatly according to taste; brush top with cold water, and dust fine sugar over, then put in oven to bake for 1 hour. When fruit tart begins to boil out at side it is usually ready.
May 14
*Spring SoupSlices of Galantine of BeefLettuce and Egg SaladCheese ToastBananas in CustardCoffee
*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*BoboteeBoiled Potatoes BeansCream Cheese and Pimiento SaladBlanc-mange and Stewed FruitCoffee
*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.