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.