a little salt and soda; boil until tender, 10 to 15 minutes; pour on to
a wire sieve, and squeeze out all the water; rub through the sieve with
a wooden spoon; put spinach into a saucepan, with seasoning, butter,
and cream. The spinach may be prepared as above and mixed with white
sauce instead of cream; garnish with fried croutons.
March 12
_Porterhouse Steak, Maitre d’Hotel Butter_
_French Fried Potatoes_
_Stewed Tomatoes_
_Shredded Cabbage, Cream Dressing_
*_Apple Pie_
_Cheese_
_Coffee_
*_Apple Pie_--Use Crisco Plain Paste. For filling for a medium-sized
pie tin, use 3 cups pared and sliced apples, ½ cup sugar, ⅛ teaspoon
salt, 1 tablespoon Crisco, ¼ teaspoon cinnamon, 1 tablespoon lemon
juice, and grated rind of ½ lemon.
March 13
_Baked Stuffed Haddock_
_Julienne Potatoes_
_Creamed Cucumbers_
_Egg Salad_
*_Steamed Graham Pudding, Hard Sauce_
_Coffee_
*_Steamed Graham Pudding_--½ cup molasses, ½ cup milk, 1 egg, ¼
cup Crisco, 1½ cups graham flour, ½ teaspoon soda, 1 teaspoon salt, 1
cup stoned and chopped dates.
Melt Crisco, add molasses, milk, egg well beaten, dry ingredients,
mixed and sifted, and dates; turn into Criscoed mold, cover, and steam
2½ hours. Serve with hard sauce. Figs cut in small pieces may be used
in place of dates.
March 14
*_Breaded Chops_
_Baked Potatoes_
_Celery Hearts_
_Creamed Carrots and Peas_
_Lettuce, French Dressing_
_Apricot Whip, Custard Sauce_
_Coffee_
*_Breaded Chops_--Wipe and trim mutton chops, sprinkle with salt
and pepper, dip in crumbs, egg, then crumbs, and fry in hot Crisco
from 5 to 8 minutes, then drain. Do not fry more than 4 chops at a
time, and allow the Crisco to reheat between fryings. After testing
Crisco for temperature put in the chops, then lower the heat that the
surface of the chops may not be burned while the inside is yet under
done.
March 15
*_Sardine Canapes_
_Baked Beans_
_Baked Potatoes_
_Apple and Celery Salad_
_Cheese Wafers_
_Date Cream Pie_
_Coffee_
*_Sardine Canapes_--Take 6 or 8 sardines, mash up with yolk of a
hard-cooked egg, pepper and salt to taste, a little lemon juice and 1
teaspoon melted Crisco. Have some rounds of bread fried a pretty golden
brown color in hot Crisco, spread the mixture on the croutes; garnish
round the edges with some finely chopped parsley and white of 1 egg
rubbed through sieve.
March 16
*_Clam Bisque_
_Crackers_
_Codfish Balls_
_Escalloped Tomatoes_
_Cucumber Salad_
_Bermuda Onions_
_Custard Pie_
_Coffee_
*_Clam Bisque_--2 cups clams, 2 tablespoons chopped onions, bit
of bay leaf, 3 tablespoons Crisco, 4 tablespoons flour, 2 cups chicken
stock, 1 teaspoon salt, pepper and red pepper to taste, 1 pint hot
cream, and 1 teaspoon Worcestershire Sauce.
Chop clams, and cook in stock 20 minutes. Melt Crisco, add onions,
cook 5 minutes; add flour, strained clam liquor, cook 5 minutes; add
seasonings, cream, and serve.
March 17
_Irish Potato Bisque_
_Olives_
_Salted Pistachio Nuts_
*_Boiled Salmon, Parsley Sauce_
_Mashed Potatoes_
_Brussels Sprouts_
_Shamrock Salad_
_St. Patrick’s Pie_
_Green Frosted Cakes_
_Green Mints_
_Coffee_
*_Boiled Salmon_--Put the salmon in enough boiling water to cover,
add 1 teaspoon salt to each quart of water; boil 1 minute, then draw
on one side, and simmer slowly until cooked, allowing 10 minutes to
the pound; drain thoroughly, and serve on folded napkin; decorate with
parsley.
Serve with parsley sauce. For sauce. Blend 2 tablespoons Crisco with
2 tablespoons flour, add 1 cup milk, salt, pepper, and red pepper
to taste, stir till boiling, then boil 8 minutes, add 2 tablespoons
chopped parsley, mix well and use.
March 18
*_Broiled Spanish Mackerel_
_Grilled Guinea Chicken_
_Candied Sweet Potatoes_
_Baked Eggplant_
_Cold Asparagus, Vinaigrette_
_Devilled Cheese_
_Macedoine of Fruits_
_Coffee_
*_Broiled Spanish Mackerel_--Split a good-sized Spanish mackerel
down the back, clean and wipe as dry as possible, leaving the head and
tail on or off, as desired. Sprinkle well with salt and pepper. Rub the
wire broiler with Crisco and lay on this, flesh side up. Turn when the
flesh is tender and broil on the skin side until brown and crisp, and
serve with cucumbers dressed with oil and lemon juice.
March 19
*_Chickens Stewed with Olives_
_Chartreuse of Spinach_
_Baked Squash_
_Asparagus Salad_
_Rhubarb Tarts_
_Coffee_
*_Chickens Stewed with Olives_--Cut 2 young chickens into joints
and put to cook in 3 pints of water with pepper, salt and an onion.
Cook until the chickens are very tender. Take up, drain and wipe
chickens and fry them in Crisco till they brown. Strain water in which
chickens were cooked and take a little more than ½ a pint of it for
sauce. Put this into the frying pan in which chickens were fried,
thicken it a little, and into it put 2 dozens olives, chopped, and 1
tablespoon capers. When it is quite hot and smooth pour over chickens
and serve.
March 20
*_Princess Soup_
_Veal Chops, Horseradish Sauce_
_Fried Carrots_
_Baked Asparagus Tips_
_Spinach Salad_
_Peach Mousse_
_Coffee_
*_Princess Soup_--Chop very fine 1 cup sorrel, and cook in 1
tablespoon Crisco. Add ½ teaspoon sugar, ½ teaspoon tarragon or white
wine vinegar, 1 teaspoon salt, 1 tablespoon flour, and when boiling add
1 pint hot water. Cook for ½ hour, then add 1 quart white stock and a
grating of nutmeg and dash of red pepper. Bring to a boil, add beaten
yolk of 1 egg and 1 cup cream and serve.
March 21
_Baked Shad Roe with Bacon_
*_Broiled Lamb Chops, Mint Jelly Sauce_
_Cucumbers_
_Baked Asparagus Tips_
_Shrimp Salad_
_Rice Souffle_
_Coffee_
*_Broiled Lamb Chops_--Trim and flatten chops, sprinkle each with
sherry wine, rub with salt and white pepper and broil over a clear
fire until they are done, according to the tastes of those who are to
eat them. Melt together 4 tablespoons Crisco, if there are 8 chops, a
small tumbler mint jelly, add to it chopped parsley and a few drops of
lemon juice and pour over chops just as they are to be served.
March 22
_Czarina Soup_
*_Guinea Hen, Roasted_
_Mashed Potatoes_
_Creamed Onions_
_Dandelion Salad_
_Frozen Pudding_
_Coffee_
*_Guinea Hen, Roasted_--Truss 2 guinea hens, cover breasts with
thin slices of bacon, and put in roaster and bake, basting often until
tender. Remove bacon and brown. Melt in roasting pan 2 tablespoons
Crisco, stir in 2 tablespoons flour, pour in gradually 2 cups scalded
cream, and stir constantly. Strain, season with salt and white pepper,
and, if liked, a tiny grain nutmeg, and pour this over guinea hens, or
pass separately. Serve with these, potato balls of uniform size, which
have been sauted in Crisco and sprinkled with chopped parsley.
March 23
_Cream of Cauliflower Soup_
_Flounder au Gratin_
*_Mutton Cutlets, a la Soubise_
_Potatoes_
_Tossed Tomatoes_
_Combination Salad_
_Apple Dumplings_
_Coffee_
*_Mutton Cutlets, a la Soubise_--6 mutton cutlets, ½ cup dried
beans, brown sauce, 2 onions, 3 tablespoons Crisco, and ½ cup white
sauce. Trim cutlets, season them with pepper and salt, and fry in hot
Crisco.
Soak dried beans in water for several hours, then boil them in a
stewpan until tender. Drain, and pass them through a sieve. Melt Crisco
in a saucepan, stir in sieved beans, add to them the onions, previously
boiled and sieved, season, and stir over fire until hot. Then add
white sauce. Dish cutlets in a circle on a hot dish, and put puree of
beans and onions in center. Pour some brown sauce round and serve.
March 24
_Calf’s Tail Soup_
*_Braised Fillet of Veal_
_Braised Belgian Endive_
_Potato Puree_
_Beet and Cabbage Salad_
_Banana Trifle_
_Coffee_
*_Braised Fillet of Veal_--3½ pounds veal, ¼ pound larding bacon,
1 onion, 1 carrot, 1 turnip, ½ lemon, forcemeat, stock and a little
celery.
Remove bone, fill in cavity with forcemeat. Cut some even strips of
bacon ¼ of an inch thick, and with a larding needle thread neatly on
top of meat. Slice vegetables, place them in a pan, set veal on these,
sprinkle with a little lemon juice. Cover with Criscoed paper, and
add stock to come three-parts up the meat. Cover closely and set pan
in oven (in order to get top heat also) or over a gentle fire, and
simmer 2½ to 3 hours. Remove veal to a dripping tin with very little
stock, and brown in front of fire or in hot oven. Reduce stock in pan,
meanwhile, by fast boiling without lid, and strain round meat. Garnish
with cut lemon, and, if liked, with curled bacon and forcemeat balls.
The forcemeat is made as follows: A ¼ cup Crisco, 4 tablespoons chopped
cooked ham, 1 cup breadcrumbs, 1 tablespoon chopped parsley, 1 teaspoon
mixed herbs, thyme, and marjoram. Add salt and pepper to taste, and mix
with 2 well-beaten eggs.
March 25
_Scallop Chowder_
*_Boiled Cod, Oyster Sauce_
_Mashed Potatoes_
_Stewed Corn_
_Watercress, French Dressing_
_Cheese Biscuits_
_Ginger Pudding_
_Coffee_
*_Boiled Cod_--Wash the fish (about 2 to 3 pounds cod), and put
into a fish-kettle, containing enough boiling water to cover it. Add
some salt, bring quickly to boil; then draw pan to side of fire, and
let it stay in hot water until cooked. Do not let water boil or simmer
again. Cod cooked in this way has a much finer flavor than if it is
allowed to simmer or boil. Take up fish on drainer, slide it on to a
hot dish on a folded napkin, and serve garnished with sprigs of crisp
parsley. Send to table with oyster sauce, which is made as follows:
4 tablespoons Crisco, 6 tablespoons flour, 1 small onion, ½ carrot,
12 whole peppers, ½ bay leaf, 1 clove, 1 bouquet garni, small blade
mace, salt, and ten oysters. Peel the onion, scrape carrot; put them
into saucepan with bay leaf, whole pepper, bouquet garni, and clove;
add milk, and bring to boil. When milk boils take out mace and bay
leaf. Melt Crisco in small saucepan; mix in flour smoothly; whisk into
this hot milk. Stir until it boils, then let it simmer from 10 to 15
minutes. Take out bouquet; rub sauce through a sieve. Take 10 oysters
and their liquor and put into a saucepan and bring to boiling point.
Then take the oysters and cut each in quarters. Heat the sauce and add
the oyster liquor, reduce well, strain and return to saucepan; stir in
1 yolk of egg, bind, and then add oysters and lemon juice. Stir till
hot, but it must not boil. Season to taste and serve.
March 26
_Pepper Cocktail_
*_Fried Pigeons_
_Baked Onions_
_Mashed Potatoes_
_Celery and Nut Salad_
_Cheese Custards_
_Orange Ice Cream_
_Coffee_
*_Fried Pigeons_--4 pigeons, ½ pound sausage meat, 1 egg, carrot,
turnip, onion, celery, mace, and cloves. Empty and split pigeons in
halves, lengthways; remove 1 joint of wing and of leg, and truss
neatly; wash thoroughly.
Put into a stewpan, a small bit turnip and carrot, small onion, bit of
celery, blade of mace, few cloves and whole peppers; place pigeons on
top; add 2 cups water, and all giblets of pigeons nicely cleaned and
prepared; cover all with Criscoed paper and cover them with lid, and
cook gently 1 hour. Remove pigeons from pan, and dry each thoroughly.
Divide sausage into 4 portions; fill hollow of pigeons with these, and
with floured hands pat it quite smooth, using flour all over pigeons.
Have an egg well beaten; cover carefully with it, and roll in fine
breadcrumbs. Put into hot Crisco, and fry a golden brown. Have the
following sauce in dish, and place the pigeons neatly in center: Strain
liquor pigeons were stewed in, and into pan put 1 tablespoon flour and
1 tablespoon Crisco, moisten it with a little cold water; then add
to it the liquor, a ¼ teaspoon meat extract, 1 small tomato chopped
up, and salt to taste; let all boil for 10 minutes; then strain. It
may require more stock or water to be added to make sauce a good
consistency.
March 27
_Grapefruit Cocktail_
_Roast Duck, Currant Jelly_
*_Creamed Turnips_
_Sweet Potato Croquettes_
_Apple Salad_
_Cheese Straws_
_Marmalade Ice Cream_
_Coffee_
*_Creamed Turnips_--Wash turnips, and cut in ½ inch cubes. Cook
3 cups in boiling salted water 20 minutes, or until soft. Drain, and
serve with the following sauce: 2 tablespoons Crisco, 2 tablespoons
flour, 1 cup milk, ¼ teaspoon salt, and pepper to taste. Put Crisco
in saucepan, stir until melted and bubbling; add flour mixed with
seasonings, and stir until thoroughly blended. Pour on gradually the
milk, adding about ⅓ at a time, stirring until well mixed, then
beating until smooth and glossy.
March 28
_Anchovy Eclairs_
*_Planked Shad, Butter Sauce_
_Cucumbers_
_Potato Puff_
_Asparagus Salad_
_Cheese Sandwiches_
_Cafe Parfait_
_Coffee_
*_Planked Shad_--Clean and split down the back a good 3-pound
shad. Heat plank very hot, lay fish upon it, skin side down, or that
portion will be raw. The hot plank cooks it. Brush flesh carefully
over with olive oil, then sprinkle with salt and pepper. Bake for 30
minutes in a hot oven. Baste frequently with melted Crisco. It may be
cooked in a gas range having the flame over the fish. When cooked pour
over the fish 2 tablespoons melted Crisco and juice of 1 lemon. Garnish
with parsley and quarters of lemon. Set the plank on a serving dish and
serve with butter sauce.
March 29
_Printanier Soup_
_Broiled Chicken, Oyster Sauce_
*_Princess Potatoes_
_String Beans_
_Watercress, French Dressing_
_Cheese Biscuits_
_Lemon Meringue Pie_
_Coffee_
*_Princess Potatoes_--Wash, peel and boil two pounds potatoes, drain
off water and dry in oven, then rub through sieve, add 3 egg yolks,
2 tablespoons Crisco, 1 tablespoon cream, seasoning salt, pepper and
grated nutmeg. When well mixed lay on floured board and divide into 12
pieces, shape each piece into a square, put them on a buttered tin,
brush over with beaten egg and bake in hot oven till well browned.
March 30
_Cream of Barley Soup_
*_English Chicken Pie_
_Broiled Tomatoes_
_Cucumber Salad with Red Peppers_
_Biscuits_
_Cheese_
_Coffee_
*English Chicken Pie--1 chicken, ½ pound veal fillet, 4 ounces bacon, 3
hard-cooked eggs, ¼ pound mushrooms, 2 tablespoons Crisco, pepper and
salt to taste, chopped parsley, puff-pastry, stock, and 1 egg.
Cut fowl into small joints, season these with salt and pepper. Slice
veal thinly, line bottom of fireproof dish with this, place on top
a layer of chicken. Chop mushrooms finely, saute them in Crisco in
small stewpan; sprinkle half of this over pieces of chicken, then
layer of hard-cooked eggs, over that thin slices bacon and chopped
parsley. Continue in this way until all ingredients are used up and
the fireproof dish is full; fill dish three parts full with stock.
Put a strip of pastry round the edge of dish, wet this lightly with
water, cover the pie with puff-pastry rolled out to the proper size
and thickness; press down the paste on to the wet edge of paste, trim
round. Decorate the paste at the edge according to taste; brush over
pie with beaten egg, make a slit in the center of the lid, and place a
circle of pastry leaves round it. Put pie in moderate oven, and bake
about 1½ hours. Pour in a little stock before serving.
March 31
_Deviled Clams_
*_Broiled Lobsters, Melted Butter_
_Potatoes au Natural_
_Baked Macaroni_
_Romaine Salad, French Dressing_
_Snow Pudding, Chocolate Sauce_
_Coffee_
*_Broiled Lobsters_--Kill lobsters by cutting tails off with one
stroke of the knife, just where they join the body. With another clean
cut divide each lengthwise into 2 equal parts, shell and all. Take out
coral, the one long intestine and stomach. Crack claws with a hammer.
Put within a Criscoed broiler, split side downward, and broil over
fire. As soon as juice begins to run freely withdraw long enough to
baste liberally with melted Crisco, and return to fire, turning often
to keep in juices. Cook about 10 minutes on split or flesh side, and 8
upon other. Have ready sauce made by rubbing 2 tablespoons Crisco to
cream with lemon juice and finely-minced parsley, adding little red
pepper, and baste lobsters with this while hissing hot. Serve half
lobster to each guest.
April 1
*_Fried Oysters, Tartare Sauce_
_Roast Guinea Hens_
_Rice Croquettes en Surprise_
_Lettuce, Asparagus and Red Pepper_
_Salad_
_Cheese Wafers_
_Pineapple Mousse_
_Coffee_
*_Fried Oysters_--Wash, drain, and dry oysters between 2 towels;
let stand in a marinade 10 or more minutes, then drain again. Roll in
crackercrumbs, seasoned with salt, pepper, and paprika. For 2 cups
oysters, beat 2 eggs with 2 tablespoons cold water until well mixed;
dip oysters, crumbed, into egg, and roll again in crumbs.
Fry 1 minute in hot Crisco. Use frying-basket and cook 6 oysters at a
time. Drain and serve at once with tartare sauce.
The marinade is made as follows: Take 1 part melted Crisco and 3 of
vinegar, with salt and pepper to taste. Stir oysters into this and let
stand 10 minutes, then drain off any of the marinade that has not been
absorbed.
April 2
_Emergency Soup_
*_Veal Pot Pie_
_Baked Dumplings_
_Cabbage Salad_
_Cheese Crackers_
_Fruit Jelly, Whipped Cream_
_Coffee_
*Veal Pot Pie--Wipe piece of veal from shoulder; and cut into pieces
for serving; add ½ inch strip salt pork or bacon for each piece of
veal, cover with cold water, put over fire and bring quickly to boiling
point, then, after boiling five minutes, skim and let simmer until
meat is tender. When nearly tender, add salt and pepper to taste, and
biscuit mixture cut into rounds. Cook ten minutes without lifting
cover. Serve meat in center of platter, dumplings at ends and sauce,
thickened, if needed, with flour and water, over whole. Dumplings may
be steamed 15 minutes over saucepan boiling water. This is usually
preferable, to avoid removing them from fire until instant of serving.
Beaten yolks of 2 eggs, diluted with ½ cup cream and added to sauce,
gives a richer dish.
Biscuit mixture is made as follows: Sift 1 quart good flour, 2
teaspoons baking powder and 1 teaspoon salt, putting it through
sifter 2 or 3 times. Rub into flour 1 large tablespoon Crisco and add
sufficient sweet milk to make dough as soft as can be rolled and cut.
Roll about ¾ inch thick, cut with round biscuit cutter.
April 3
_Crecy Soup_
_Mutton Cutlets_
_Savory Lentils_
_Roast Pigeons_
_Chipped Potatoes_
_Egg and Lettuce Mayonnaise_
*_Apricot Fritters, Vanilla Sauce_
_Coffee_
*_Apricot Fritters_--6 apricots, ½ pint syrup, half lemon,
frying-batter, Crisco, and vanilla sauce.
Select firm, ripe apricots, or preserved ones can be used, cut them in
halves, and take out stones. Stew them gently in syrup with grated
rind of ½ lemon. When they are tender, drain well, and let them cool.
Have ready some frying-batter, dip apricots into it, then fry in plenty
of hot Crisco. When a nice golden color, take them up, drain on paper,
dish up on a napkin and serve with vanilla sauce.
April 4
_Brown Soup_
_Mousse of Ham_
_Veal Olives_
_Mashed Potatoes_
_Spinach_
_Pear Salad_
_Cheese Ramekins_
*_Rice Souffle_
_Fruit Custards_
_Coffee_
*_Rice Souffle_--4 tablespoons ground rice stirred to smooth paste
with ½ 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 ½ hour. Serve instantly.
April 5
*_White Soup_
_Fried Fillets of Haddock_
_Roast Chicken, Bread Sauce_
_Potato Chips_
_Brussels Sprouts_
_Cress and Orange Salad_
_Iced Castle Puddings_
_Coffee_
*_White Soup_--2 small onions, 1 turnip, 1 pound potatoes, 1 stalk
celery, 2 small parsnips or artichokes, 3 pints water, ½ 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 stewpan with milk, and let boil. Put in
flour, 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 Puree_
_Boiled Bermuda Onions_
_New Green Peas_
_Lettuce and Radish Salad_
_Fried Cornstarch Pudding_
_Coffee_
*_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 ½ pint of cream and ½ 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 Minute_
_Lentil Croquettes_
_Potato Rissoles_
_Grapefruit Salad_
_Cheese_
_Crackers_
_Golden Parfait_
_Coffee_
*_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 ¼ 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 Pottage_
_Boudins of Ham with Peas_
_Roast Ribs of Beef_
_Yorkshire Pudding_
_Potatoes_
_Cauliflower_
_Chiffonade Salad_
_Rhubarb Tart and Custard_
_Coffee_
*_Red Pottage_--½ 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 Chowder_
_Broiled Steak_
_Baked Potatoes_
_Horseradish, Cream Dressing_
_Scalloped Tomatoes_
_Celery Salad_
_Cherry Sponge_
_Coffee_
*_Corn Chowder_--1 can corn, 1 cup salt pork cut in cubes, 1 cup
potatoes, ½ cup chopped onions, salt and red pepper to taste, 3 cups
water, 2 cups milk, 1 tablespoon Crisco, 1 tablespoon flour, and ½ 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 Beans_
_Baked Macaroni_
*_Potato Puff_
_Cabbage Salad_
_Cheese Puffs_
_Spice Jelly, Whipped Cream_
_Coffee_
*_Potato Puff_--Prepare 2½ cups hot mashed potato. Add ¾ 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 Soup_
_Globe Artichoke with Sauce Hollandaise_
_Stuffed Peppers_
_Potato Straws_
*_Grilled Tomatoes_
_Pimiento Salad_
_Fruit_
_Assorted Cakes_
_Coffee_
*_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 Soup_
_Escalloped Potatoes_
_Vegetable Pie_
_Celery Patties_
_Romaine Salad_
_Chocolate Tapioca_
_Coffee_
*_Hollandaise Soup_--1 quart vegetable stock, 4 tablespoons Crisco,
4 tablespoons flour, 4 yolks eggs, ½ pint cream, ½ cup green peas,
cooked, 1 teaspoon salt, ½ cup carrot, cut in small pieces, cooked,
1 teaspoon sugar, ½ cup cut cucumber, cooked, and 1 teaspoon chopped
tarragon.