A calendar of dinners, with 615 recipes

September 29 *Pilau of Fowl Glazed Carrots Potatoes au Gratin Lettuce and Nasturtium Salad Vanilla Eclairs Coffee *Pilau of Fowl—Truss fowl for boiling, place in pan with 3 cups stock or water and simmer 30 minutes. Wash and dry 1 cup rice. Melt 2 table spoons Crisco and fry 1 chopped onion to golden brown in it; remove onion to plate, add 2 extra tablespoons Crisco and fry rice and ¾ cup blanched almonds till yellow, add onion, 2 tablespoons seeded raisins, with salt and paprika to taste. Tie in piece of muslin 3 cloves, 6 whole white peppers, 1 bay leaf, and 1 inch cinnamon stick and add them. Make hole in center of rice, lay fowl in it, pour in 1 cup of the stock, let simmer until fowl and rice are cooked, adding more stock as rice swells. Turn fowl over during cooking. Serve fowl with rice around it. September 30 Raw Oysters Steamed Fish, Lemon Sauce Potatoes Stuffed Tomatoes Radish and Lettuce Salad * Hot Cheese Sandwiches Vanilla Cream Puffs Coffee * Hot Cheese Sandwiches—Melt % pound cheese with 3 tablespoons Crisco, % teaspoon salt, few grains red pepper, and | teaspoon mustard; moisten with a little vinegar and spread between thin slices of white bread. Cut into neat rounds. October 1 Veal Cutlets Rice Croquettes Lima Beans Cabbage and Apple Salad * Nut Pudding Coffee *Nut Pudding—1 cup soft breadcrumbs, 2 cups scalded milk, | tablespoon Crisco, 1 cup chopped A Calendar of Dinners nuts, % teaspoon salt, 2 egg yolks, 34 cup sugar, juice and grated rind of 1 lemon, 2 egg whites beaten until stiff, and 2 squares chocolate, melted. Mix breadcrumbs, milk, Crisco, nuts, salt, egg yolks, sugar, chocolate, juice and rind of lemon. When well blended, cut and fold in whites of eggs; pour into Criscoed individual molds, and bake 20 to 30 minutes. Serve hot with cream. Vegetarian October 2 Tomato Bisque Crackers Baked Sweet Potatoes Baked Beans Corn Fritters Lettuce, French Dressing *Orange Pie Coffee *Orange Pie—Line pie tin with Crisco pastry. Beat yolks of 3 eggs with 1 cup sugar till light; add 1 tablespoon cornstarch, 2% cup milk, grated rind and strained juice of 1 orange. Place in double boiler and stir till it thickens, then pour on to crust and bake 30 minutes. Cover top with meringue made with whites of eggs and sweetened with 3 tablespoons sugar and flavored with 1 teaspoon orange extract. Place in oven to brown. Vegetarian October 3 Cream of Lettuce Soup *Vegetable Souffle Baked Potatoes Boiled Green Peppers Stuffed Egg Salad Apple Tapioca Coffee *Vegetable Souffle—Blend 3. tablespoons Crisco with 2 tablespoons flour, add 1 cup milk, stir till boiling, add % cup grated cheese, yolks of 2 eggs, 2 tablespoons chopped parsley, seasoning of salt, pepper, and red pepper, and cook till it thickens. Remove from fire and fold in stifly beaten whites of eggs. Put some pieces of boiled cauliflower into Criscoed mold, then slices of season- ed tomatoes. Pour in mixture, sprinkle on few crumbs and bake till firm. Garnish with watercress and serve immediately. Vegetarian October 4 Almond Soup * Nut Loaf, Cranberry Jelly Lima Beans Carameled Sweet Potatoes Onion Souffle Butterscotch Pie Orange Ice Coffee *Nut Loaf—Mix together 1 tablespoon Crisco, 1 cup chopped English walnuts and almonds, 1 cup crumbs, Y% teaspoon salt, dash pepper, 1 large ground onion, 3 tablespoons flour, 2 well-beaten eggs and 1 cup milk. Pour into Criscoed pudding dish and bake 30 minutes. Vegetarian October 5