A calendar of dinners, with 615 recipes

Radish and Watercress Salad Vanilla Pudding, Jam Sauce Coffee *Beef Loaf—Mix together 3 pounds chopped raw beef, 14 pound of minced salt pork, 1 cup cracker dust, 2 teaspoons, each, of salt and pepper, and moisten all with 2 beaten eggs, teaspoonful onion juice, and teaspoon Worcestershire sauce. Work in 2 tablespoons melted Crisco, and pack in a Criscoed mold. Cover; set in a roasting pan of boiling water, and cook in a steady oven for 2 hours. Serve with brown sauce. June 1 Curried Lobster *Boiled Stuffed Leg of Lamb Potatoes Scalloped Sweet Corn Cherry Salad Frozen Watermelon Coffee *Boiled Stuffed Leg of Lamb—Have small, tender leg of lamb, and remove bone. Make forcemeat of % pound fresh mushrooms cut in pieces, ¥% cup chopped boiled ham, % cup breadcrumbs, and 2 tablespoons melted Crisco. Season with pepper and salt, and put into the lamb in place of removed bone. Tie it up well, wrap in piece of cheesecloth, and boil in salted water, having juice % lemon, 1 onion, and few branches of parsley init. Serve with currant jelly sauce; that is, 4 tablespoons butter melted together with }4 tumbler currant jelly and % glass white wine. June 2 Green Vegetable Soup Fried Chicken, Virginia Style Cornmeal Bread Broiled Tomatoes Bean Salad *Strawberry Fritters Coffee *Strawberry Fritters—Have large, ripe strawberries, remove hulls and clean them thoroughly. Moisten each berry with little brandy, roll in sugar and stand till berries absorb considerable sweetness. Roll them in finest possible breadcrumbs and drop into hot Crisco. Sprinkle strawberries with powdered sugar when taking up, and serve with them sweetened whipped cream. Care must be taken that strawberries are not too ripe. They must be quite hard and firm to be perfectly satisfactory when served. June 3 *Crab Soup Salmon, à la Francesca Veal, Roasted Chiffonade Salad Cheese Crackers Tipsy Pudding * Coffee *Crab Soup—Remove cooked meat from 6 hard-shelled crabs and chop finely. Add 3 cups white stock, 24 cup stale breadcrumbs, | slice of onion, 1 sprig of parsley, and simmer 20 minutes. Blend together 1 tablespoon Crisco and 1 tablespoon flour, and add 1 cup cream, salt and red pepper to taste. Combine mixtures and bring to boiling point. A Calendar of Dinners June 4 Boiled Halibut, Lobster Sauce Beef Roll in Jelly Italian Risotto *Fruit Salad Manhattan Pudding Coffee *Fruit Salad—Mix equal parts shredded fresh or preserved pineapple, bananas in small pieces, and sections tangerines, and marinate together in French dressing. Fill banana skins with mixture, sprinkle generously with paprika, arrange on lettuce leaves, and serve with French dressing. : The dressing is made as follows: Put 4 tablespoons melted Crisco in cold bowl; if possible, put in small piece ice. Add % teaspoon salt, saltspoon pepper, and stir until salt 1s dissolved, add tablespoon vinegar or lemon juice. Beat for 3 minutes until dressing is as thick as good cream. Use at once. June 5 Grapefruit Cocktail * Roast Duckling, Apple Sauce Rice Fritters Creamed Carrots Macedoine Salad Wafers Cheese Rhubarb Meringue Pte Coffee *Roast Duckling—This is prepared and trussed similarly to goose, but not usually stuffed. Roast from 30 to 40 minutes. Green peas are the usual accompaniment to roast duckling. Serve with apple sauce which is made as follows: 1 pound cooking apples, 1 tablespoon Crisco, % cup water, and sugar. Peel, core, and slice the apples, cook them in a stewpan with water and Crisco, add a little sugar to taste. Stir well, or pass through a sieve. June 6 Hamburg Steak, Maitre @ Hotel * Asparagus Baked Potatoes Lettuce and Radish Salad Strawberry Mousse Lady Fingers Coffee *Asparagus—Boil 2 cups asparagus tips in salted water 15 minutes,then A Calendar of Dinners