A calendar of dinners, with 615 recipes

*Princess Cake—Line small square cake tin with plain Crisco pastry. Sprinkle in % cup cleaned currants. Cream % cup Crisco with 1 cup sugar, then add 3 well beaten eggs, 3 cups flour, 1% teaspoons baking powder, and ¼ teaspoon salt. Divide mixture into 2 portions. Add 1 tablespoon grated chocolate and 4 tablespoons milk to 1 portion. Put cake mixtures in spoonfuls on top of currants and bake in moderate oven for 35 minutes. Serve in square pieces. A Calendar of Dinners August 28 Iced Bouillon Pulled Bread *Fillet of Beef, Horseradish Sauce Franconia Potatoes Corn Souffle Endive, French Dressing Salted Triangles Violet Mousse Coffee *Fillet of Beef—Trim fillet into good shape. Lard it plentifully, letting the whole upper surface be perforated with lardcons. Place in baking pan thin slices of larding pork, over pork place layer of chopped onion, carrots, turnip, and celery; lay tenderloin’ on top. Pourin 1 cup stock, add % teaspoon salt, %4 teaspoon pepper, 4 sprigs parsley, 1 bay leaf, and 2 cloves. Bake in hot oven 30 minutes, and baste frequently. Remove when done; strain off gravy and skim off grease. Blend 1 tablespoon Crisco with 1 tablespoon flour in a pan, add gravy strained from pan, % cup grated horseradish, salt and paprika to taste and bring to boiling point, then add 2 tablespoons lemon juice and | tablespoon vinegar. Spread sauce on hot serving dish and lay fillet on it. [illustration: Fillet of Beef] Vegetarian August 29 Baked Macaroni, Tomato Sauce Green Corn Fried Egg Plant Cantaloupe Salad Marmalade Pudding Iced Coffee *Fried Egg Plant— Peel good-sized egg plant; cut into slices of 1% inch. Dust with salt and pepper; dip in beaten egg; roll in fine breadcrumbs and saute in hot Crisco. When they are brown on 1 side, turn and brown on the other. If preferred, the egg plant may be dipped in thin batter instead of egg and crumbs, and fried. A Calendar of Dinners August 30 *Clam Chowder Stuffed Tomato Salad Welsh Rarebit Lemon Pie Coffee *Clam Chowder—Remove heads from 4 cups clams and chop. Parboil 4 cups potatoes. Cook 1 chopped onion and ¥% cup salt pork cut in cubes 15 minutes. Arrange clams, potatoes, onion and pork in layers in saucepan; cover with 3 cups boiling water, and simmer till tender. Blend 3 tablespoons Crisco with 2 tablespoons flour, add 4 cups scalded milk and stir till boiling; add clam mixture, seasonings to taste, 1 dash of Tabasco sauce, and serve hot. August 31 Bisque of Clams and Peas Stuffed Peppers *Cheese Salad Toasted Crackers Lemon Sherbet Whipped Cream Coffee *Cheese Salad—To 1 cup cooked chopped chicken, add % pound soft American cheese and % cup pickled chopped cauliflower. Rub through sieve, yolks of 2 hard-cooked eggs, add 1 teaspoon French mustard, 4 tablespoons melted Crisco, 3 tablespoons vinegar, red pepper, paprika, and salt to tasté. Pour this sauce over salad and garnish with whites of eggs cut in slices and branches of pickled cauliflower. September 1 *Cauliflower Soup Roast Beef, Brown Gravy Oven-Panned Potatoes Creamed Carrots Celery and Green Pepper Salad Coffee *Cauliflower Soup—Cut large parboiled cauliflower into thick slices, also 2 large onions and heart of a stalk of celery. Fry these in hot Crisco. When done to a golden color, remove them from pan to drain. Have ready stewpan of chicken and veal stock, ready seasoned as for table, then place in slices of cauliflower, onions, and celery, and allow them to simmer until vegetables can be broken with 2 forks. Add to this 1 glass of Madeira wine. Pull stewpan aside, and stir in 2 beaten yolks of eggs, and enough cream to make whole thickness of rich cream. Let all simmer, but not boil. Send to table with small dice-shaped pieces of toast. September 2