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
_Cream Soup_
_Flounder au Gratin_
_Veal Cutlets, Brown Gravy_
_Creamed Potatoes_
_Cauliflower Polonaise_
_Radish Salad_
*_Friar’s Omelet_
_Coffee_
*_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 ¾ of
an hour. A little lemon peel can be added if liked.
February 12
_Gravy Soup_
_Fish Souffle_
_Beef Olives_
_Braised Turnips_
_Carrots_
_Potato Puff_
_Apple and Grapefruit Salad_
*_Coburg Pudding_
_Coffee_
*_Coburg Pudding_--3 cups milk, ½ cup rice, 1 cup boiling water, 1 egg,
4 tablespoons sugar, 1 teaspoon powdered cinnamon, 1 tablespoon Crisco,
and ½ 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 Toast_
_Boiled Halibut, Lobster Sauce_
_Roast Capon_
_Beet and Potato Salad_
_Cheese Ramekins_
_Peach Border_
_Coffee_
*_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 Canapes_
_Clam Bouillon_
_Fillets of Fish_
*_Supreme of Chicken_
_Martinique Potatoes_
_Spinach_
_Kumquat and Celery Salad_
_Tutti Frutti Ice Cream_
_Mints_
_Coffee_
*_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 3½ tablespoons Crisco,
add 3½ tablespoons flour, and stir until well blended; then pour on
gradually while stirring constantly 1 cup chicken stock and ½ cup
cream. Bring to boiling point, season with salt and paprika, and add
yolk of 1 egg.
February 15
_Swedish Soup_
_Poached Eggs on Top_
_Stuffed Breast of Veal_
_Stewed Tomatoes_
_Fried Carrots_
*_Apple Tartlets_
_Coffee_
*_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 Colbert_
_Braised Mutton Cutlets with Kidneys_
_Stuffed Potatoes_
*_Salsify Fritters_
_Spinach Salad_
_Cheese Balls_
_Meringues, a la Chantilly_
_Coffee_
*_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 ready to 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 Gumbo_
_Oyster Souffle_
*_Calf’s Head, Vinaigrette_
_Baked Eggplant_
_String Beans_
_Russian Salad_
_Ambrosia_
_Coffee_
*_Calf’s Head, Vinaigrette_--Clean and scald ½ a calf’s head. Cover
with water and boil ½ 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
½ teaspoon salt, ¼ 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 Canapes_
_Lamb Chops_
_French Peas_
_Baked Potatoes_
_Artichoke Salad_
_Russian Charlotte_
_Preserved Ginger_
_Coffee_
*_Cheese Canapes_--8 croutes bread, ¼ 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 Soup_
_Roast Pork, Frozen Apple Sauce_
_Potatoes_
_Creamed Onions_
_Indian Salad_
_Toasted Biscuits_
_Cheese_
_Mocha Souffle_
_Coffee_
*_Mulligatawney Soup_--Saute in 1 tablespoon melted Crisco, 1 minced
onion, 1 tablespoon minced cooked ham, 3 cloves, ½ carrot, and 1 stick
celery, minced fine, ½ cup cooked chicken cut in dice, and 3 pints of
chicken stock. Cook fifteen minutes, add ½ a green apple, diced, ½ 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 ½ hour and serve with or without thin slices of lemon cut
in quarters.
February 20
*_Onion Cocktail_
_Halibut, a la Martin_
_Roast Mutton, Currant Mint Sauce_
_Okra and Tomatoes_
_Cucumber Jelly Salad_
_Spanish 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: ¼ 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 Butter_
_Pigeons, a la Chasseur_
_Griddled White Potatoes_
*_Stewed Lettuce_
_Oyster Salad_
_Cheese Relish_
_Pineapple Cream_
_Coffee_
*_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.
February 22
_Cherry Cocktail_
_Olives_
_Salted Nuts_
_Oyster Soup_
_Fried Chicken, Cream Gravy_
_Peas_
_Sweet Potatoes_
_White Grape Salad_
_Beaten Biscuits_
*_Washington Pie_
_Martha Washington Fruit Cake_
_Fruit Punch_
_Coffee_
*_Washington Pie_--¾ cup sugar, 1 tablespoon Crisco; beat together
thoroughly; add ½ cup sweet milk, 2 cups flour, 2 beaten eggs, 2
teaspoons baking powder, 1 teaspoon lemon; make into 3 cakes and put
jelly or custard between.
February 23
_Red Cabbage Soup_
*_Broiled Kidneys with Green Peppers_
_French Peas_
_Fried Bananas_
_Grapefruit and White Grape Salad_
_Cheese Balls_
_Russian Jelly_
_Coffee_
*_Broiled Kidneys with Green Peppers_--Split some fine beef kidneys,
remove the outer skin and sinews, and wipe well. Sprinkle the kidneys
with pepper and salt, and let stand for an hour or more. Dip them then,
into melted Crisco and broil over a clear fire. Meanwhile, chop 2 green
peppers, freed from their seeds, and fry with ½ a teaspoon chopped
onion and 1 tablespoon chopped parsley in Crisco till the pepper is
quite done, having no more moisture, or Crisco that is in the pan, than
is necessary to cook the green peppers. Dish the kidneys and surround
with the sauce of green peppers.
Vegetarian
February 24
_Cream of Celery Soup_
*_Mock Veal Roast_
_Stewed Turnips_
_Asparagus Salad_
_Cheese_
_Crackers_
_Apple Pie_
_Coffee_
*_Mock Veal Roast_--½ pint shelled roasted peanuts, ½ pint lentils, 2
tablespoons melted Crisco, ½ pint toasted breadcrumbs, milk, pepper and
salt to taste.
Soak the lentils over night; drain, bring them to a boil; throw away
water; cover with fresh water and boil until tender; drain again;
press them through a colander. Add nuts, chopped or ground, melted
Crisco, breadcrumbs and seasoning, with sufficient milk to make it the
consistency of mush. Pour into baking dish and bake in a moderate oven
1 hour. Beans or peas may be substituted for lentils.
February 25
_Clam Broth with Whipped Cream_
_Boiled Fish_
_Dressed Cucumbers_
_Panned Chicken_
_Riced Potatoes_
*_Stuffed Green Peppers_
_Celery and Lettuce Salad_
_Caramel Rice Pudding_
_Coffee_
*_Stuffed Green Peppers_--6 large green peppers, 1 pint boiled rice, 1
tomato, 1 tablespoon Crisco, 1 medium-sized onion, and 1 teaspoon salt.
Cut the tops from peppers and remove seeds. Add to rice the onion and
tomato, chopped and salt. Wash peppers, stuff them with boiled rice,
put on tops and stand them in a baking pan. Cover bottom of baking pan
with a little water; add to it the Crisco. Bake in a quick oven 20
minutes, basting 2 or 3 times.
February 26
_Cream of Beet Soup_
_Pork Tenderloins, Apple Sauce_
_Baked and Glazed Potatoes_
_Buttered Parsnips_
*_Raisin Pudding, Liquid Sauce_
_Coffee_
*_Raisin Pudding_--Wash and dry 1 pound Sultana raisins; Crisco a
pudding dish; put in a layer of boiled rice, over it a layer of
raisins, and continue until the dish is nearly full, having rice on
top. Beat 2 eggs; add 2 teaspoons sugar, 1 pinch of salt, 3 tablespoons
melted Crisco, and 2 cups sweet milk; pour it over pudding, and bake ½
hour. Serve with liquid sauce.
February 27
_Sago Soup_
_Brown Stew of Mutton Chops_
_Stewed Turnips_
_Boiled Potatoes_
*_Cabbage Salad_
_Lemon Sponge_
_Coffee_
*_Cabbage Salad_--Shave 2 cups shredded cabbage in thin strips or
chop fine and mix with the following dressing: 2 tablespoons Crisco, ½
cup hot vinegar, 1 teaspoon dry mustard, 1 tablespoon sugar, 1 teaspoon
salt, ⅛ teaspoon pepper, ½ onion, cut fine, and ½ cup sweet or sour
cream, milk or water. Dissolve the sugar in cream. Mix with rest of the
ingredients. Mix while hot and serve with the salad slightly warmed.
February 28
_Consomme with Spaghetti_
*_Chicken Souffle_
_Creamed Potatoes_
_Celery and Apple Salad_
_Stuffed Dates_
_Coffee_
*_Chicken Souffle_--2 cups cold roast chicken, a ¼ cup cold boiled
ham or tongue, 5 tablespoons Crisco, 2 tablespoons flour, ½ cup cream,
¾ cup chicken broth, a ¼ cup chopped nut meats, salt and paprika to
taste, and 4 eggs beaten separately.
The chicken, ham or tongue should be chopped very fine before
measuring. Melt 3 tablespoons Crisco in a frying pan; add the chopped
meat and stir over fire until Crisco is absorbed. Make a sauce of 2
tablespoons Crisco, the flour, broth and cream. Pound the meat in a
mortar, adding meanwhile the sauce. Press the whole through a fine
sieve; add the nut meats, seasonings and yolks of eggs. Mix thoroughly,
and fold in the whites of eggs. Bake in a Criscoed dish till firm in
the center. Serve with mushroom or tomato sauce. This may also be
cooked in individual dishes. 25 minutes will be needed for cooking in
a large dish, about 12 minutes in individual dishes. It is better to
cook a souffle too long than too short a time always, provided that the
temperature be kept about 208° F.
March 1
*_Toad in the Hole_
_Pressed Beef with Aspic_
_Beet and Endive Salad_
_Compote of Fruit, Maids of Honor_
_Coffee_
*_Toad in the Hole_--2 cups flour, ½ teaspoon salt, 1 pound link
sausages, 2 eggs, 2 tablespoons melted Crisco, and 3 cups milk. Sift
the flour and salt into a basin; beat up eggs well, and after mixing
them with the milk and melted Crisco, pour gradually on flour, beating
it well with a wooden spoon. When quite smooth, pour it into a well
Criscoed fireproof dish; skin the sausages and lay them in the batter,
and bake in a moderate oven for ¾ of an hour. Serve in small squares
arranged neatly overlapping each other on a hot dish.
March 2
*_Oxtail Soup_
_Trout, Black Butter Sauce_
_Stewed Steak and Oysters_
_Pear Salad_
_Cheese Eclairs_
_Sweet Omelet_
_Coffee_
*_Oxtail Soup_--1 oxtail, 2 quarts second stock or water, 2 onions, 2
carrots, 1 turnip, 2 strips celery, 4 tablespoons Crisco, a ½ cup diced
lean ham or bacon, a bouquet-garni, 12 whole peppers, 2 cloves, salt, 1
glass sherry, and 1 tablespoon cornstarch.
Cut the tail into small joints, put it into a stewpan, cover with
cold water, boil up and strain. Dry the pieces of oxtail, roll them
in flour, put them with ham and sliced vegetables and Crisco into the
stewpan, and fry until brown. Then add stock, herbs, whole peppers,
cloves, and salt, boil and skim well. Put on lid and cook very gently
for about 4 hours. Strain, remove fat, return to stewpan, and when soup
boils add sherry and cornstarch smoothly mixed together, stir and cook
for a few minutes. Serve smaller pieces of tail in soup, remainder may
be reheated in a good brown sauce, and used as an entree.
Vegetarian
March 3
*_Grilled Mushrooms_
_Vegetable Soup_
_Cheese Omelet_
_Baked Beans_
_Iced Asparagus_
_Fruit in Jelly_
_Coffee_
*_Grilled Mushrooms_--1 cup mushrooms, pepper and salt to taste,
Crisco, and lemon juice. Carefully peel the mushrooms, cut off a
portion of stalk, and season with salt. Broil them over a clear fire,
turning them once, and arrange them on a very hot dish. Put a small
piece of Crisco on each mushroom, season with pepper and salt to
taste, and squeeze over them a few drops of lemon juice.
March 4
_Spanish Soup_
*_Baked Stuffed Heart_
_Mashed Potatoes_
_Fried Beets_
_Red Cabbage Salad_
_Orange Pudding_
_Coffee_
*_Baked Stuffed Heart_--Take an ox heart and season it inside with salt
and pepper, and fill it quite full of herb forcemeat; fasten it up with
a needle and string, rub the heart over well with melted Crisco and
fold it up in a well Criscoed paper; tie it up, put heart in a baking
tin in the oven, keeping it well basted with melted Crisco, then remove
the paper and dish upon a hot dish, and serve round it a good brown
sauce or tomato sauce or brown caper sauce, and garnish with olive
potatoes. This should be served while hot.
March 5
*_Scotch Broth_
_Browned Veal Knuckle_
_Riced Potatoes_
_Buttered Parsnips_
_Olive and Lettuce Salad_
_Cheese Straws_
_Apricot Parfait_
_Coffee_
*_Scotch Broth_--2 pounds neck mutton, 1 cup barley, 1 cup peas, 1
carrot, 1 turnip, 1 teaspoon sugar, 3 onions or leeks, 1 tablespoon
Crisco, 1 small cabbage, 1 tablespoon chopped parsley, 16 cups water or
stock, salt and pepper to taste.
Prepare vegetables and cut them into small pieces. Put water or stock
into large earthenware pan, and when it boils, add meat and barley.
Boil up, skimming frequently, add vegetables, and then simmer for 3
hours. Now stir in one extra carrot grated, salt and pepper, sugar and
Crisco. Simmer again for 30 minutes. Add parsley and broth is ready to
serve.
Vegetarian
March 6
_Spinach Soup_
*_Egg Cutlets, Cream Sauce_
_Potatoes_
_Brussels Sprouts_
_Tomatoes, French Dressing_
_Cheese Fingers_
_Sultana Pudding_
_Coffee_
*_Egg Cutlets_--Put 2 tablespoons Crisco into a pan, when melted,
add 2 tablespoons flour, 1 cup milk gradually, boil for 3 minutes,
stirring all the time, then add 2 raw yolks of eggs, remove from the
fire, add 2 tablespoons cooked chopped peppers, 6 chopped mushrooms,
red pepper, white pepper, salt and nutmeg to taste and four chopped
hard-cooked eggs. Turn on plate to cool. Shape into cutlets. Brush over
with beaten egg, roll in fine breadcrumbs and fry in hot Crisco. Serve
very hot with cream sauce.
March 7
*_Tapioca Puree_
_Brazilian Stew_
_Beans_
_Mashed Potatoes_
_White Grape Salad_
_Wafers_
_Cheese_
_Ginger Ice Cream_
_Coffee_
*_Tapioca Puree_--1 quart white stock, or half stock and half milk, ¼
pint cream, 1 tablespoon melted Crisco, yolks of 3 eggs, 1 tablespoon
fine sago or crushed tapioca, salt and pepper to taste.
The stock should be well flavored, otherwise it must be simmered with
a little onion, carrot, celery, and herbs, and strained for use. Bring
stock to boiling point, sprinkle in sago, or tapioca, and stir and cook
until it becomes transparent; then let soup cool slightly. Mix yolks of
eggs and the cream together, then the melted Crisco, and add to soup
and stir till it thickens; it should have the consistency of single
cream. When a thicker soup is desired, mix teaspoon flour or cornstarch
with a little milk, and add it to soup at same time as sago or tapioca.
Season to taste, and serve.
March 8
_Turnip Soup_
_Beef Stew with Dumplings_
_Parsnips_
_Mashed Potatoes_
_Russian Salad_
_Cheese_
_Crackers_
*_Bird’s Nest Pudding_
_Coffee_
*_Bird’s Nest Pudding_--3 eggs, ¾ cup flour, 6 tablespoons Crisco,
½ cup sugar, ½ cup blanc-mange, pinch baking powder, pistachio nuts or
cocoanut, angelica and apricot jam.
Break eggs into basin, add sugar to them, and beat over saucepan of hot
water until mixture is consistency of thick cream. Melt Crisco; sieve
flour and baking powder together. Stir Crisco and flour quickly and
lightly into egg mixture, turn into well-Criscoed mold, and bake in a
moderate oven for 15 to 20 minutes. Turn out when done, and let the
cake get cold. Rub some apricot jam through a hair sieve, put a thin
layer of this over the cake, roll it either in chopped pistachio nuts
or desiccated cocoanut. Stand on a dish. Have ready some blanc-mange
eggs, fill the center with these, and arrange round the base of the
nest some pieces of angelica to represent twigs. It is now ready to
serve. The blanc-mange eggs are made by either filling some egg-molds
with blanc-mange, or by emptying out some eggs, and using the shells.
The eggs must be emptied through as small a hole as possible. When set,
the shells are broken away carefully.
March 9
*_Veal and Ham Pie_
_Baked Sweet Potatoes_
_Fried Parsnips_
_Salad of Canned Asparagus Tips_
_Cheese Fritters_
_Caramel Pudding with Meringue_
_Coffee_
*_Veal and Ham Pie_--1½ pounds veal, 2 hard-cooked eggs, few grains red
pepper, dust of powdered mace, ½ teaspoon grated lemon rind, ½ pound
ham, 1 tablespoon flour, 1 teaspoon salt, 6 whole peppers, powdered
sweet herbs, and pastry.
Cut veal and ham into very thin pieces; mix on a plate, flour, salt,
pepper, sweet herbs, lemon rind, red pepper, and mace, roll in this
seasoning each piece of veal, and lay in a pie dish, alternately,
layers of veal, ham, and egg, cut in slices; pile this in center of
dish, add ½ cup water; line edge of dish, cover and decorate with
Crisco Flake Pastry; when baked add a little very good seasoned stock,
which should become a jelly when the pie is cold, or a little gelatine
may be added; garnish with parsley if served cold.
March 10
_Cream of Cabbage Soup_
_Celery_
_Olives_
*_Halibut, a la Poulette, White Sauce_
_Baked Potatoes_
_Macaroni, Italian Style_
_Chicory Salad_
_Cheese Crusts_
_Plum Pudding_
_Coffee_
*_Halibut, a la Poulette_--Slice of halibut, weighing 2 pounds,
¼ cup melted Crisco, 2 teaspoons lemon juice, few drops onion juice,
pepper and salt to taste.
Clean fish and cut into neat fillets. Add seasonings to melted Crisco,
and put dish containing Crisco in saucepan of hot water to keep Crisco
melted. Take up each fillet separately with a fork, dip in Crisco,
roll and fasten with small wooden skewer. Put in shallow pan, dredge
with flour, and bake 12 minutes in hot oven. Remove skewers, arrange
on platter for serving, pour around 1½ cups white sauce, and garnish
with yolks of 2 hard-cooked eggs rubbed through a strainer, whites of
hard-cooked eggs cut in strips, lemon cut fan-shaped, and parsley.
March 11
_Asparagus Soup_
_Baked Salmon, Hollandaise Sauce_
_Mashed Potatoes_
*_Spinach, a la Creme_
_Escarole Salad_
_Cheese Straws_
_Cocoanut Pudding_
_Coffee_
*_Spinach, a la Creme_--2 pounds spinach, pepper, salt, and nutmeg
to taste, 2 tablespoons Crisco, ½ cup thick cream, and 1 teaspoon
sugar.