A calendar of dinners, with 615 recipes

Brussels Sprout Soup * Rabbit, ala Marengo Parisian Potatoes Braised Celery Lettuce, French Dressing Prune and Rice Meringues Coffee *Rabbit, a la Marengo—Cut up 1 rabbit into neat joints. Melt % cup Crisco in saucepan, put in rabbit.and fry it quickly till browned, add 2 chopped small onions, and fry for a few minutes, pour off any fat into another pan, add to rabbit 1 cup brown sauce, 2 chopped tomatoes, 8 button mushrooms, seasoning of salt, pepper, and paprika. Put on lid and simmer gently 1 hour. Arrange rabbit on hot dish, put mushrooms in heaps round with thin lemon slices, season gravy and pour it over. October 31 ; Clear Soup *Braised Duck with Turnips Riced Potatoes Spinach Orange Salad Goblin Cakes Nuts Candies Custard Souffle, Vanilla Sauce Coffee *Braised Duck with Turnips—Wash and cut 2 carrots, 2 stalks celery, 2 turnips, 1 onion in large pieces, put them in pan on these place 4 slices ham, then 1 duck trussed for roasting, 1 bunch parsley, 2 cups water, dust nutmeg, pepper, and salt. Lay A Calendar of Dinners Criscoed paper over top, then lid, and simmer | hour or till duck is tender. Melt 3 tablespoons Crisco in a pan, add 1 dozen small peeled turnips and toss till they are golden color. When duck is cooked, remove strings and skewers. Put on hot dish, and arrange turnips round. Season gravy and strain over duck. November 1 Irish Stew Baked Rice Lima Beans Macedoine Salad *Chocolate Cream Pie Coffee squares *Chocolate Cream Pie—2 chocolate, % cup cornstarch, 1 teaspoon Crisco, 1 pint milk, 2 egg whites, % cup sugar, 3 egg volks: teaspoon salt, and 1 tablespoon vanilla. Melt chocolate, add sugar, cornstarch, egg yolks, salt, Crisco and milk. Cook in double boiler till thick, stirring constantly; flavor with vanilla. Pour into a_ baked pie crust shell, cover with meringue made by beating egg whites till stiff and adding 2 tablespoons sugar; brown in oven and serve cold. November 2 Baked Rolled Fillets of Fish, Bechamel Sauce Cucumber Salad Yeast Rolls * Roast Guinea Chickens, Guava Jelly Rice Croquettes Scalloped Egg Plant Pear and Celery Salad Lemon Sherbet Sponge Cake Coffee * Roast Guinea Chickens—Put 2 tablespoons Crisco in each of the birds, this prevents them getting dry. Slit 2 slices bacon once or twice then tie over breasts of birds, which should be trussed for roasting. Wrap them in Criscoed paper and bake in a quick oven for 30 minutes, baste well and frequently; for the last 8 minutes remove paper and _ bacon; sprinkle with a little flour, salt and pepper, baste well, and let brown. Serve on hot dish, garnished with rolls of bacon. Hand with it gravy, bread sauce, and guava jelly. November 3 Celery Soup *Casserole of Lamb Sweet Pickle Creamed Onions Mashed Potatoes Cabbage Salad Caramel Ice Cream : Coffee *Casserole of Lamb—2% pounds loin of lamb, % cup rice, 2 cups good gravy, | blade mace, % cup Crisco, 2 egg yolks, salt and pepper, and a little grated nutmeg. Half roast loin of lamb, and cut it into steaks. Boil rice in boiling salted water for 10 minutes, drain it, and add to it gravy with nutmeg and mace; cook slowly until rice begins to thicken, remove it from fire, stir in Crisco, and when melted add yoiks of eggs well beaten; Crisco a casserole weil, sprinkle steaks with salt and pepper, dip them in melted Crisco, and lay them in Criscoed dtsh; pour over gravy that comes from them, add rice and simmer for % an hour. November 4 Tomato Soup *Steamed Cod, Parsley Sauce Roast Ribs of Beef, Horseradish Sauce Colcannon Potatoes Charlotte Russe Coffee