A calendar of dinners, with 615 recipes

salt, pepper, and red pepper to taste, 4 cups hot water, 2 tablespoons Crisco, 4 tablespoons flour, 4 cups milk, and 10 buttered crackers. Remove head and skin and cut fish into fillets. Cover head, skin and bones with cold water; simmer 20 minutes, strain. Reserve liquor. Parboil potatoes 10 minutes. Cook onion in salt pork until yellow. Arrange in layers, fish, potatoes, onions and salt pork; cover with water in which bones were cooked, and simmer until potatoes are tender. Thicken milk with Crisco and flour cooked together, combine mixtures, add seasonings, and _ pour over buttered crackers which have been previously soaked in cold milk. Do not allow onion or salt pork to burn. May 26 *Turnip Soup Beefsteak and Kidney Pie Potatoes Peas Lettuce Salad Caramel Trifle Coffee *Turnip Soup—Take 2 pounds of peeled turnips, cut into small squares, place in a stewpan with 4 tablespoons Crisco, stir them over a quick fire, add pinch salt, 1 tablespoon flour, add 3 pints of stock, simmer gently for 1% hours, and pass whole through a sieve. Put back in stewpan, and add little seasoning. Bring to boil, and just before sending to table add 1 cup of good cream. May 27 Chutney Canapes Roast Sirloin of Beef Franconia Potatoes Summer Squash Olive Salad Strawberry Ice Cream Coffee *Genoa Cake—% pound Crisco, and \% pound butter. Mix to a cream with 4% pound sugar, add little mace, stir in gradually yolk of 6 eggs and 1% beaten whites, 10 ounces flour, *Genoa Cake A Calendar of Dinners beat well for 1 minute, add 1 pound raisins, 4% pound citron, cut very fine, grated rind of 1 lemon, and 2 ounces chopped almonds. Mix well, add xemainder of beaten whites last. Mix well, put in pan lined with paper, sprinkle top with chopped almonds and bake in slow oven. May 28 Mock Consomme Roast Crown of Lamb, Currant Mint Sauce Potato Balls ; Peas Asparagus on Toast *Carrot Salad Raspberry Ice Cream Coffee *Carrot Salad—Scrape, cut into slices and then into fancy shapes, 4 large carrots. Soak in cold water for % an hour, and then cook in boiling unsalted water until tender. Drain and dry. Line salad bowl with crisp lettuce leaves, and arrange on top the carrots. Serve with following dressing: Rub sides and bottom of bowl with clove garlic, add salt and pepper to taste and 6 tablespoons melted Crisco; add piece of ice, if possible; stir until salt is dissolved, then add 1 tablespoon vinegar or lemon juice. Beat until thick; use at once. May 29 Raw Clams Chicken Pie *Stuffed Potatoes Broiled Tomatoes Pepper and Cucumber Salad Cheese Fingers Pineapple Jelly Coffee *Stuffed Potatoes—Bake 7 good-sized potatoes. When done, cut off alengthwise slice; scoop out potato with a spoon. Mash; add 1 tablespoon Crisco, salt and pepper to taste, %4 cup milk, and 2 egg whites beaten stiff. Refill skins with this mixture. Pile lightly, do not smooth, bake until potatoes are puffed and brown. May 30 Fruit Soup Breaded Mutton Chops Potatoes "Peas Tomato Mayonnaise Banana Charlotte Russe Assorted Cakes Coffee *Peas—1 quart cooked green peas, 2 ounces of lean cooked ham cut into dice, 2 tablespoons: Crisco, 2 tablespoons good stock, 1 teaspoon flour, 1% small onion finely chopped, a pinch of sugar, grated nutmeg, salt and pepper to taste. Fry onion until lightly browned in Crisco, add flour and ham, stir over fire for a minute or two, then put in peas, stock, sugar, and nutmeg. Season to taste, simmer for ten minutes, stirring occasionally, then serve. May 31 Milk Soup *Beef Loaf, Brown Sauce Potatoes Tomatoes