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 Sauce_
_Stewed Celery_
_Pineapple Salad_
_Rhubarb Pie_
_Coffee_
*_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 Newburgh_
_Glazed Sweetbreads_
_Loin of Lamb, Roasted, Mint Sauce_
_Asparagus_
_Potato Croquettes_
_Pineapple Sherbet_
_Coffee_
*_Lobster Newburgh_--2 pounds lobster, ¼ cup Crisco, salt, red
pepper, and grated nutmeg to taste, 1 tablespoon sherry, 1 tablespoon
brandy, ⅓ 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 Chicken_
_Baking Powder Biscuit_
_Spinach_
_Buttered Parsnips_
_Celery and Orange Salad_
_Cheese Relish_
_Ribbon Jelly_
_Coffee_
*_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_
_Radishes_
_Corn_
_Peas_
_Potatoes_
_Lettuce and Pepper Grass Salad_
_Cheese Balls_
_Princess Pudding_
_Coffee_
*_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 Soup_
_Breaded Lamb Chops, Tomato Sauce_
_Mashed Potatoes_
_Creamed Turnips_
_Cheese Salad_
_Canary Pudding_
_Coffee_
*_Potato Soup_--1 quart white second stock or water, ½ 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 Cocktail_
_Boiled Capon, Caper Sauce_
_Buttered Beans_
*_Carrot Fritters_
_Olive Salad_
_Baked Chocolate Custard_
_Coffee_
*_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, ¾ cup milk, pinch of salt,
and 1 tablespoon melted Crisco. Mix till smooth and glossy. Allow to
stand in cool place 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 a
few minutes. Serve hot.
April 19
*_Kidney Soup_
_Flounder, White Sauce_
_Roast Shoulder of Mutton_
_Potatoes_
_Spinach au Jus_
_Cauliflower and Red Pepper Salad_
_Moulded Pears, Whipped Cream_
_Coffee_
*_Kidney Soup_--½ pound ox kidney, ½ 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
2½ 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-Tongue_
_Baked Potatoes_
_Mashed Turnips_
_Cold Slaw_
_Cheese Wafers_
_Rice Mousse_
_Coffee_
*_Braised Ox-Tongue_--1 ox-tongue, 1 pint stock, 1 onion, 1 small
carrot, 1 bouquet garni, 1 clove, ½ 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, ½ carrot, sprig thyme, 2 tablespoons Crisco, 4 tablespoons
vinegar, half pint brown stock, ½ 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 Soup_
_Beef, a la Mode_
_Potatoes_
_Cauliflower_
_Beet Salad_
_Cheese Wafers_
_Rhubarb Shortcake_
_Coffee_
*_Mock Turtle Soup_--½ calf’s head, 2 pounds shin beef, small
knuckle veal, 3 tablespoons Crisco, ½ cup flour, 1 ounce ham, large
bunch herbs, 12 whole peppers, 6 cloves, blade mace, 3 onions, 1
carrot, ½ 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 well and 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 stock pot, 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.
Vegetarian
April 22
_Calcutta Bisque_
_Tomatoes Casino_
*_Asparagus Loaf, Bechamel Sauce_
_Leeks in Butter_
_Roast Potatoes_
_Cherry Salad_
_Cheese_
_Crackers_
_Coffee_
*_Asparagus Loaf_--Crisco thoroughly a charlotte russe mold, ¼
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.
Vegetarian
April 23
_Julienne Soup_
_Creamed Salsify Patties_
_Mushrooms in Casserole_
_Mashed Potatoes_
_Green String Beans_
_Orange Fritters_
*_Swiss Pudding_
_Coffee_
*_Swiss Pudding_--1½ 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.
Vegetarian
April 24
_Cream of Pea Soup_
_Ladies’ Cabbage in Ramekins_
_Chestnut Puree_
_Mock New Potatoes_
*_Creamed Beets_
_Banana Salad_
_Marshmallow Pudding_
_Coffee_
*_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 ½ inch cubes. Make a sauce of 2
tablespoons Crisco creamed with 2 tablespoons flour and ½ cup water in
which beets were boiled 2 tablespoons cream, 2 tablespoons vinegar, 2
teaspoons sugar, salt and pepper to taste. Pour sauce over hot beets
and serve in hot dish.
Vegetarian
April 25
_Cream of Turnip Soup_
*_Bean Croquettes, Tomato Sauce_
_Savory Rice_
_Lettuce Salad, French Dressing_
_Stewed Prunes_
_Coffee_
*_Bean Croquettes_--1 pint white beans, ½ 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 King_
_Potato Croquettes_
_Tomato Mayonnaise_
_Cheese Drops_
_Washington Pie_
_Coffee_
*_Chicken, a la King_--½ boiled chicken (one pint in thick pieces), 2
tablespoons Crisco, 2 fresh mushrooms, 1 cup cream, ½ 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 1½ minutes; then pour over
hot chicken mixture and serve at once on toast.
April 27
_Fried Trout_
_Radishes_
*_Grilled Chickens_
_Glazed New Potatoes_
_Broiled Tomatoes_
_Stuffed Cucumber Salad_
_Cheese Sticks_
_Roman Cream_
_Coffee_
*_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 Cocktail_
_Shad, Stuffed and Baked, Brown Butter Sauce_
_Mashed Potatoes_
_Beets Stuffed with Peppers_
*_Caramel Custard_
_Coffee_
*_Caramel Custard_--4 eggs and 1 yolk, ½ 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 stove where it will keep
hot without boiling. Turn out and serve hot or cold.
Vegetarian
April 29
_Cream of Salsify Soup_
_Nut Sausage, Brown Sauce_
_Grilled Sweet Potatoes_
*_Sour Cabbage_
_Apple and Prune Tart_
_Coffee_
*_Sour Cabbage_--2 quarts chopped cabbage, 2 tablespoons Crisco, ½
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 Pot_
_Mutton Cutlets, Tomato Sauce_
_New Potatoes_
_Lima Beans_
_Sliced Tomato Salad_
_Cheese Fingers_
_Violet Mousse_
_Coffee_
*_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
½ 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, ½ 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 ½ hour.
May 1
_Beef Soup_
_Noodles_
_Roast Beef_
_Yorkshire Pudding_
_Browned Potatoes_
*_Canned Corn Pudding_
_Spinach and Egg Salad_
_Strawberry Sherbet_
_Coffee_
*_Canned Corn Pudding_--1 can corn, 1 cup hot milk, ¼ teaspoon salt, ½
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 ½ hour.
May 2
_Porterhouse Steak_
_Scalloped Potatoes with Onion_
_Artichokes, Hollandaise Sauce_
*_Daisy Salad_
_Roquefort Cheese_
_Lemon Ice Cream with Grated Pineapple_
_Coffee_
*_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, ½ 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 Sauce_
_String Beans_
_Baked Tomatoes_
_Mexican Salad_
_Cheese Fingers_
_Vanilla Ice Cream_
_Strawberry Tarts_
_Coffee_
*_Veal Loaf_--1 pound cold roast veal finely chopped, ½ pound
sausage meat, 2 tablespoons Crisco, 4 tablespoons breadcrumbs, ½ 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 Peas_
_Potato Croquettes_
_Cauliflower_
_Bird’s Nest Salad_
_Cheese Custard_
_Sultana Roll, Strawberry Sauce_
_Coffee_
*_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 Potch_
_Baked Ham in Pastry_
_Mashed Turnips_
_Potato Balls_
_Stuffed Tomato Salad_
_Caramel Ice Cream_
_Cake_
_Coffee_
*_Hotch Potch_--⅓ 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 ½ hour. Many other vegetables may be added.
Lettuce, green peas, and celery when in season.
May 6
_Pear and Ginger Cocktail_
_Tomato and Vermicelli Soup_
_Broiled Beefsteak_
*_French Fried Potatoes_
_Lettuce Salad_
_Lemon Pudding, White Sauce_
_Coffee_
*_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 Roast_
_Beet Greens_
_Boiled Potatoes_
_Spring Salad_
_Rhubarb Tutti Frutti_
_Maple Gingerbread_
_Coffee_
*_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 Soup_
_Cold Pot Roast_
_Stuffed Potatoes_
_String Bean Salad_
_Stewed Apricots_
*_Black Chocolate Cake_
_Coffee_
*_Black Chocolate Cake_--1¼ cups sugar, 2 eggs, ¼ cup Crisco, 4
squares chocolate, 1½ cups flour, measured after sifting, 3 teaspoons
baking powder, 1 teaspoon salt, ½ 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, Canadian Style_
_Spinach_
_Radish Roses_
_Coffee Jelly, Whipped Cream_
_Sponge Cakes_
_Coffee_
*_Souffle Potatoes, Canadian 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 ½ 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 Soup_
_Rice Fritters_
_Tomatoes au Gratin_
*_Baked Bananas_
_Bread_
_Cheese_
_Coffee_
*_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, ⅓ cup sugar, and 2 tablespoons lemon juice.
Baste bananas with ½ the mixture. Bake 20 minutes in slow oven, basting
during baking with remaining mixture.
May 11
_Fish Soup_
_Salt Cod Fish Balls_
_Steamed Brown Bread_
_Dressed Shredded Cabbage_
*_Cream Pie_
_Coffee_
*_Cream Pie_--3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 1
tablespoon Crisco, 1½ 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 Sauce_
_Calves’ Tongues_
_Sorrel Puree_
_French Pigeon Pie_
*_Macaroni, a l’Italienne_
_Polish Salad_
_Apricot Parfait_
_Coffee_
*_Macaroni, a l’Italienne_--¼ pound macaroni, 2 tablespoons flour,
2 tablespoons Crisco, salt and paprika to taste, ½ cup brown stock, ½
cup tomato pulp, and ½ 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