A calendar of dinners, with 615 recipes

Baked Chestnuts Galantine of Lentils Escalloped Tomatoes Fruit Salad *Apple Charlotte Coffee *Apple Charlotte—Cut bread into slices 4% inch thick; then into strips 1% inches wide, and as long as the height of mold to be used; cut 1 piece to fit top of mold, then divide it into 5 or 6 pieces. Crisco mold; dip slices of bread in melted Crisco, and arrange them on bottom. and around sides of mold, fitting closely together or overlapping. Fill center entirely full with apple sauce made of tart apples stewed until tender, seasoned with cinnamon and sugar. A little apricot jam can be put in center if desired; chopped almonds also may be added. Cover top with bread, and bake in hot oven 30 minutes. The bread should be an amber color like toast. Turn it carefully on to flat dish. Serve with any sauce that you like. ae Vegetarian October 6 Creole Chowder Stuffed Potatoes Spaghetti with Cheese Lentil and Nut Salad *Orange Puffs, Orange Sauce Coffee *Orange Puffs—Beat % cup Crisco with 24 cup sugar, add 2 well-beaten eggs, 34 cup milk, 2 cups flour, % teaspoon salt, 2 teaspoons baking powder, and 1 teaspoon orange extract. Bake in Criscoed and floured gem pans and serve hot with orange sauce. For sauce. Mix % cup sugar with 2 tablespoons cornstarch, and % teaspoon salt. Add 1 cup boiling water and boil eight minutes, add grated rinds and strained juice 2 oranges and 3 tablespoons Crisco. - October 7 Carrot Soup *Indian Dry Curry Boiled Rice Spinach Cabbage Salad Pineapple, Bavarian Cream Coffee *Indian Dry Curry—2 pounds beef, 4 tablespoons Crisco, 1 onion, 2 tablespoons curry powder, 2 chopped gherkins, 1 dessertspoon chutney, 1 saltspoon salt, juice of %4 a lemon, and % pint thin brown sauce or gravy. Melt Crisco in stewpan, put in onion (sliced), and fry for a few minutes. Then add meat, cut in small pieces, and fry all together for about 10 minutes. Now sprinkle curry over meat, and stir contents of saucepan over fire for another 5 minutes. The gherkins, chutney and salt must now be added; also sauce or gravy; and stewpan must be set over very slow fire about 1 hour; by that time meat should be quite tender. Add lemon juice, and dish up. Serve with plainly boiled rice. A Calendar of Dinners October 8 *Fried Chicken, Swiss Style Sweet Corn Croquettes Broiled Tomatoes Crab Salad Crackers Cheese Coffee *Fried Chicken, Swiss Style—Cook chicken in salted water till it is fairly tender. Take up, let get cool, and cut into neat pieces for frying. Sprinkle these pieces with salt, pepper, and onion juice, then moisten them well with melted Crisco. Let them stand 1 or 2 hours to absorb flavoring of dressing, then dip in batter and drop into hot Crisco to cook till brown. This batter make of 1 cup flour, as much milk as is needed to have it stiff, 2 eggs, whites and yolks beaten separately, and % cup brandy. This batter will be better for standing, after it is mixed, for 1 hour. October 9 Roast Shoulder of Veal Roasted Potatoes Lima Beans Pickled Plums Romaine Salad * Raisin Batter Pudding Coffee * Raisin Batter Pudding—Beat up 3 eggs, sift in 2 cups flour and % teaspoon salt, add 1 tablespoon Crisco, cup cream,-and beat for 8 minutes; then add 1 teaspoon baking powder and 1 teaspoon orange extract. Pour into a Criscoed casserole, sprinkle over 8 tablespoons sultana raisins, and bake in moderate oven 1 hour. Serve with maple syrup. October 10 *Cream of Corn, a la Creole Scalloped Fish and Oysters Potato Croquettes Cauliflower and Beet Salad Squash Pie Coffee *Cream of Corn, a la Creole—Put 1 can of corn through meat chopper, add 1 large onion, sliced, 1 sprig of parsley, and 1 pint of water. A Calendar of Dinners