A calendar of dinners, with 615 recipes

Croutons are made by cutting bread into tiny cubes and browning through and through in hot oven or putting into a frying pan with 2 tablespoonfuls Crisco and browning well. If latter is used great care must be used as the croutons will brown easily. Lobster Bisque 1 can lobster % cupful Crisco 1 cupful breadcrumbs Salt, pepper, red pepper, and 1 quart milk grated nutmeg to taste 1 quart water Squares fried bread 1 tablespoonful flour Thin lemon slices Open a can of lobster of good quality, take out best pieces and cut into small squares without tearing; put them aside. Place remains of lobster in mortar or basin, and pound quite smooth with Crisco. Soak bread in water, adding flour, and seasonings, and put all on fire in soup pot with pounded lobster and Crisco; stir till 1t boils, and boil for fifteen minutes; then pass it through sieve, add milk and pieces of lobster, and return to the pot till it boils up. Serve with small squares of fried bread, and send thin slices of lemon to table with it. This is an excellent soup, and can of course be made with fresh lobster. Norfolk Puree ¥% cupful barley, pearl 4 tablespoonfuls cooked carrot 1 quart water balls , 3 pints white stock 4 tablespoonfuls cooked peas ¥% cupful cream Salt, pepper, and paprika to 1 yolk of egg taste 2 tablespoonfuls Crisco Diced toast or fried bread Put barley into saucepan of ‘cold water, bring to boil, let boil five minutes, then drain off water; this removes the slightly bitter taste. Now put barley into saucepan with Crisco and water, let these boil gently until Soups barley is tender, drain, and rub through sieve. Add stock to this puree and let simmer ten minutes. Beat yolk of egg with cream and when soup has cooled slightly, strain them in. Stir soup over fire a few minutes to reheat; but be careful that it does not boil, or it will curdle. Season carefully, add carrot balls and peas, which should first be heated in a little stock or water. Serve with dice of toast or fried bread. If you do not possess a round vegetable cutter, cut the carrot into small dice. This is a particularly nourishing soup. If you prefer a slightly cheaper variety, use milk instead of cream, and if you have no white stock use milk and water in equal proportions instead, and cook a carrot, turnip and onion in milk and water for twenty or thirty minutes. Soup Verte 4 tablespoonfuls flour 1 bunch parsley 3 tablespoonfuls Crisco 1 teaspoonful sugar 2 quarts stock 2 egg yolks 1 lb. spinach 1 lemon Salt and pepper to taste Put stock into saucepan; add spinach and parsley, picked and thoroughly washed; let all boil twenty minutes; strain, rubbing puree through sieve. Return it all to saucepan, add Crisco and flour mixed together with cupful of water, sugar and strained juice of a quarter of lemon. Let boil five minutes. Beat yolks of eggs with 14 cupful water, add them gradually to soup off fire, and stir near fire until cooked. Soup must not boil after yolks are added. Season with salt and pepper and serve. Thick Rice Soup 2 pints water or stock 2 tablespoonfuls Crisco Salt and pepper to taste 1 cupful rice 2 small onions 1 cupful canned tomatoes, or 4 fresh ones Wash and drain rice. Heat Crisco in saucepan, add rice and stir constantly until a golden brown. Now add water or stock, onions and tomatoes cut in small pieces, and seasonings, Cook slowly for one hour.