A calendar of dinners, with 615 recipes

drain them; while they are cooking put 1 cup milk in double boiler, and when boiling pour some of it on 2 lightly beaten eggs, stirring vigorously meanwhile, then put eggs into double boiler with milk, and stir until it begins to thicken. Add 1 teaspoon Crisco, salt and pepper to taste, and remove from fire. Cut asparagus tips into % inch pieces and add them to sauce. Take 6 stale rolls, cut off tops, remove inside, let them dry in oven; when crisp and hot fill each with asparagus in sauce, replace tops and serve. June 7 Boiled Salmon, Egg Sauce Creamed Potatoes New Peas Dressed Lettuce Cheese Crackers *Chocolate Bread Pudding Coffee *Chocolate Bread Pudding—34 cup breadcrumbs, 2 cups scalded milk, 3 squares melted chocolate, 2 eggs, 1 tablespoon Crisco, salt to taste, % teaspoon vanilla, 1% cup cold milk, 34 cup sugar and 4 cup Sultana raisins. Mix all ingredients in order given. Pour into a Criscoed baking dish, set into pan of hot water, and bake 1 hour in moderate oven; stir twice during baking to keep chocolate from rising to the top. June 8 Veal Cutlet, Brown Gravy Mashed Potatoes *Glazed Carrots Pea Salad Cottage Pudding, Strawberry Sauce Coffee *Glazed Carrots—For this, carrots must be cut into even cones or ovals, and it is convenient to use imported carrots in glass bottles. If these are used they are already boiled; if fresh carrots are used scrape, wash them and cut out little shapes with patent cutter, then boil slowly until tender, but not quite done, and put 4 cups of them in frying pan with 4 tablespoons melted Crisco, sprinkle with fine sugar, and stir over hot fire ~sprinkle until they begin to brown; add 4 tablespoons stock they were boiled in, adding more stock if needed, and continue stirring until carrots are nicely glazed. June 9 Roast Beef Horseradish Relish Asparagus Franconia Potatoes Bean Salad *Cherry Pie Coffee *Cherry Pie—1 quart ripe cherries, 1 yolk egg, 3 tablespoons cream, and % cup sugar. Wash cherries, stem and place in colander over dish to catch juice. Place thin layer of the following dough on shallow pan, top with breadcrumbs. Spread stoned cherries over evenly. Sprinkle with sugar and cinnamon. Beat yolk well, add cream and cherry juice and pour over all. Bake in hot oven until well browned at bottom. The dough is made as follows: 1 tablespoon Crisco, 1 cup flour, %4 teaspoon baking powder, 4 cup sugar and 1 egg. Mix dry ingredients. Work in Crisco with finger tips; add egg; mix. Toss on slightly floured board and roll a % inch thick. This makes enough dough for a large oblong pan. June 10 Scotch Broth Cold Roast Beef Creamed Potatoes *String Beans Tomato and Olive Salad a Vanilla Ice Cream Crushed Raspberries Coffee *String Beans—If fresh beans are used pick them over, remove ends and “strings,” and boil for % an hour or more; then drain them, and add 1 tablespoon Crisco and 2 tablespoons milk, season to taste, and serve after 10 minutes’ slow cooking. If canned beans are used omit the first long boiling. June 11 Vegetable Soup Broiled Steak Stuffed Tomatoes Baked Macaroni *Pear and Pimento Salad Apricot Blanc-mange Coffee *Pear and Pimiento Salad—Fill each canned pimiento with 2 halves canned pears; place each pimiento in nest of lettuce and serve with following dressing: Put 1 teaspoon salt and 1 saltspoon black pepper in bowl, and stir into them with wooden spoon, very slowly, 4 tablespoons melted Crisco, and add 2 tablespoons vinegar, mixing it well with Crisco. June 12 Cream of Tomato Soup * Planked Salmon Potato Balls Fresh Green Peas Lettuce and Cucumber Salad Cheese Bread-Sticks Lemon Pudding Coffee