A calendar of dinners, with 615 recipes

Corn Chowder Bread Sticks Chicken and Chestnut Salad Stuffed Celery * Raisin Puffs, Vanilla Sauce Coffee *Raisin Puffs—Beat 2 tablespoons Crisco with % cup sugar till creamy, add 1 beaten egg, 14 teaspoon salt, % cup milk, 1% cups flour sifted with 2 teaspoons baking powder, ¥Y% teaspoon grated nutmeg, and 1 cup chopped raisins. Line Crisco baking cups and fill half full with mixture and steam for 1 hour. A Calendar of Dinners - December 15 Boiled Ham Fried Potatoes Asparagus on Toast Bar-Le-Duc and Cheese Sandwiches *Cocoanut Pie Coffee *Cocoanut Pie—1 cup chopped cocoanut, 3 eggs, 1 cup cream, | cup milk, 2 tablespoons cornstarch, 4 tablespoons cold water, 2 tablespoons Crisco, 6 tablespoons sugar, and some Crisco pastry. Line 2 pie plates with Crisco pastry. Put milk and cream into saucepan, bring to boiling point, add cornstarch mixed with water. Remove saucepan from fire, stir in Crisco. Let stand until perfectly cold. Beat up yolks of eggs and sugar together, then add cocoanut to them. Add this mixture to milk with stifly beaten whites of eggs. Divide into prepared pie plates and bake in moderate oven for 30 minutes. Serve hot. December 16 Baked Fish Pudding Galantine of Veal *Pea Croquettes, Tomato Sauce Cream Cheese Salad Chocolate Meringues Coffee *Pea Croquettes—Boil 1 cup dried peas that have been soaked over night, till tender, strain and press through sieve. Fry 1 chopped onionin | tablespoon Crisco, add to peas, with 1 tablespoon melted Crisco, 2 tablespoons flour, salt and pepper to taste, 2 beaten eggs, and breadcrumbs to make stiff enough to form into croquettes. Brush over with beaten egg, toss in breadcrumbs, and fry golden brown in hot Crisco. Serve hot with tomato sauce. December 17 Farina Soup Salmon Loaf Glazed Potatoes Stewed Carrots Cabbage Salad *Pear Croquettes Coffee *Pear Croquettes—6 halves canned pears, % cup rice, 2 tablespoons sugar, 2 cups milk, 1 lemon, | egg, 224, A Calendar of Dinners lady fingers and angelica. Put milk and sugar in saucepan, bring to boil, and then add rice and grated rind of 1 lemon. Stir this over fire until rice is tender and milk absorbed, then turn it on to plate, and put aside to cool. Stand pears on hair sieve until syrup has drained away, then stuff hollow side with boiled rice, shaping it to a dome, so that they look like whole pears. Beat egg on plate, crush lady fingers, and rub them through wire sieve. Dip stuffed pears in egg, and toss in lady finger crumbs. Have ready pan of hot Crisco, fry croquettes in it until a golden brown. Take them up, and drain on paper. Insert small piece of angelica in end of each to represent pear-stalk. Dish up and serve hot. December 18 Fillets of Flounder Tournedos of Beef *Tomato Croquettes Celery Mayonnaise Orange Tartlets Coffee *Tomato Croquettes—Cook 1 quart tomatoes until reduced to 2 cups. Add to them 2 cups crumbs, 3 tablespoons melted Crisco, % teaspoon salt, dust sugar, 44 teaspoon pepper, pinch red pepper, and dust of nutmeg. Set away to cool. Shape into croquettes, roll in flour, brush over with beaten egg, toss in crumbs and fry in hot Crisco. December 19 *Soup Bonne Femme Broiled Lamb Steak with Virginia Ham Stuffed Egg Plant Frontenac Salad Apple Tart Coffee *Soup Bonne Femme—Wash, dry, and cut up 2 large heads of lettuce, 1 pound sorrel, and 1 pound spinach. Add 3 pints white stock, and simmer, with 34 cup Crisco, 2 carrots, and 2 onions, for 1 hour. Blend together 2 tablespoons Crisco, 4 tablespoons flour, and yolks of 2 eggs, thin with 1 cup of boiling milk, and add to broth. Season with salt and pepper, press through sieve, and serve with croutons.