A calendar of dinners, with 615 recipes

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, 34 cup milk, pinch of salt, and 1 table- spoon melted Crisco. Mix till smooth and glossy. Allow to stand in cool A Calendar of Dinners + place for 1 hour, then add 1 tea- spoon baking powder. Put in few pieces of carrot at a time. into hot Crisco and fry for few min- utes. “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—¥% pound ox kidney, % pound lean beef, 3 pints brown stock, 3 tablespoons ee chopped fat bacon, 1 tablespoon chopped onion, 2 tablespoons flour, 2 tablespoons Crisco, salt and pepper to taste. Wash kidney and beef quickly, dry them, and cut them up quite small. Melt Crisco in saucepan, add bacon, onion, and kidney, and fry them until brown. Add stock and salt to taste, and simmer soup for about 2% 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 Meats eal Ui t aes 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 kid- neys 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, 1% pint piqu- Drop. ante 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 fol- lows: 4 shallots, 3 mushrooms, 1 bay leaf, 14 carrot, sprig thyme, 2 table- spoons Crisco, 4 tablespoons vinegar, half pint brown stock, % teaspoon anchovy extract, 1 tablespoon Wor- cestershire sauce, 3 tablespoons flour, salt and red pepper to taste. Peel and chop shallots, carrot, and mushrooms; melt Crisco in a sauce- pan; 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, ala Mode Potatoes Cauliflower Beet Salad Cheese Wafers Rhubarb Shortcake Coffee *Mock Turtle Soup—¥ calf’s head, 2 pounds shin beef, small knuckle veal, 3 tablespoons Crisco, % cup flour, 1 ounce ham, large bunch herbs, 12 whole peppers, 6 cloves, blade mace, 3 onions, 1 carrot, % 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 176