A calendar of dinners, with 615 recipes

Soak bread in milk, then squeeze it, mince meat. Chop onions and fry in hot Crisco, keeping them of a pale color, add bread, curry, sugar, vinegar, and salt, then well mix in meat and eggs beaten. Crisco a pudding dish. Bake from 20 to 30 minutes. Serve in pudding dish garnished with slices of lemon and parsley. Can be eaten either hot or cold. May 16 *Chipped Beef in Cream Baked Potatoes Lettuce and Radish Salad Cheese Balls Frozen Macedoine Coffee *Chipped Beef in Cream—Make white sauce using 8 tablespoons Crisco, 8 tablespoons flour, 3 cups milk and 1 cup cream. To it add % pound dried beef broken into small pieces. Cook about 5 minutes and just before serving pour very slowly on to 2 well beaten eggs. Serve at once. May 17 Fruits *Spanish Omelet Molded Spinach New Potatoes Corn Salad Cheese Sticks Frozen Souffle Coffee . *Spanish Omelet—1 green pepper, 1 red pepper, 1 onion, 3 tablespoons Crisco, 6 mushrooms, 6 eggs, 6 tablespoons water, salt and pepper to taste. Put % Crisco in saucepan, add onion chopped very fine, mushrooms and red and green pepper; cover, cook slowly for 20 minutes. Make plain omelet from rest of ingredients; turn this out on heated dish, fill ends of dish or platter with Spanish sauce, and send it to table. A Calendar of Dinners This omelet can be made very handsome by saving % of green and red pepper, cutting it into fancy shapes to use a garnish for top of omelet. May 18 Strawberries Lentil Soup, au Maigre *Scalloped Clams Stewed Tomatoes Beet and Cabbage Salad Vanilla Ice Cream Maple Sauce Coffee *Scalloped Clams—Chop 25 clams fine and season with red pepper and salt to taste. Blend together 1 tablespoon each Crisco and flour, and cook with 1 cup liquid, half milk and half clam juice, with a tiny pinch of soda, and stir until smooth and creamy. Add chopped clams with 1 beaten egg. Have ready large clam or scallop shells, Crisco on inside and fill with clam mixture, smoothing over with silver knife blade. Arrange on baking dish and bake about 6 minutes, or until well browned. Garnish with parsley and pass sliced lemons with them. May 19 Grape Fruit Cream of Celery Soup *Sweetbreads Creamed New Potatoes Green Peas Carrots Hot Biscuit Fruit Salad Orange Ice Sunshine Cake Coffee *Sweetbreads—Clean and soak 2 pairs of sweetbreads in cold water for an hour or more, then put them in pan with enough water to cover them, and cook them for 20 minutes. Take them out and place them in cold water for 2 or 3 minutes to make them firm. Dry thoroughly, rub them with tablespoon of Crisco. Sprinkle with salt and pepper and place in a pan with brown sauce. Cook in hot oven for 20 minutes. Baste often with the sauce. A Calendar of Dinners May 20 Cream of Pea Soup Croutons Stuffed Eggs, Tartare Sauce Baked Bananas Potato Fluff *Onions Stuffed with Nuts Apple Salad Coffee *Onions Stuffed with Nuts—2 large Spanish onions, or good-sized Bermuda onions, 1 cup boiled rice, 1 cup chopped English walnut meats, mixed with 1 teaspoon salt, 1 saltspoon pepper, and 1 raw egg. Put onions, without peeling into a saucepan of boiling water; add half the salt and boil for % an hour. Drain and dry. Remove outside skin, and with handle of a teaspoon, take out center, saving it for the sauce. Mix nuts, rice, seasoning and egg; fill this into onions; stand them in baking pan, brush with melted Crisco and bake in moderate oven for % hour. Chop very fine the portion that you have taken from center, press it through a sieve, add this pulp to a cup of tartare sauce and pour it into a sauceboat. Serve onions on platter; pass the sauce. May 21 Oloronnaise Potage Broiled Shad Roe *Anna Potatoes Duckling Braise with Cherries Fresh Asparagus, Swiss Pudding Coffee