A calendar of dinners, with 615 recipes

Boil rice in plenty of boiling salted water, add parsley, mace, and lemon peel. When quite tender strain off water, take out parsley mace, and lemon, and stir into the rice, liver, Crisco, ham, and seasonings. Cut an even number of slices of bread, spread mixture when cold on one-half, and cover with remaining slices of bread. Trim and cut into diamond shapes. Sufficient for twenty sandwiches. Sandwiches Sardine Sandwiches 2 tablespoonfuls melted 1 tomato Crisco Salt, pepper, and paprika 1 dozen sardines to taste 1 tablespoonful whipped Lettuce leaves cream Slices of brown or white bread Bone and skin the sardines, then rub through sieve, add cream, Crisco, pulp of tomato and seasonings and mix well. Spread mixture between slices of brown or white bread and butter, stamp out in rounds, in center of each round force a row of whipped cream seasoned with salt and red pepper, place small stamped out leaves of lettuce round the cream. Sufficient for twelve sandwiches. Tomato Sandwiches 2 tablespoonfuls Crisco 1 tablespoonful flour 1 cupful water 1% tablespoonfuls sugar ¥% cupful vinegar Few grains red pepper 2 eggs well beaten Firm ripe tomatoes 1 teaspoonful salt Bread 1 teaspoonful mustard Whipped cream Mix sugar, flour, salt, mustard and red pepper together, add eggs, vinegar, Crisco, and water and cook in double boiler until thick, stirring all the time. To every tablespoonful of dressing add equal quantity of whipped cream. Skin and slice tomatoes very thin, dip slices into dressing and place between thin slices of buttered bread. Cut into finger shaped pieces. Sufficient for thirty sandwiches. Tomato and Horseradish Sandwiches 1 tablespoonful Crisco Bread ¥% cupful grated horseradish Y% cupful mayonnaise _1 tomato Salt and paprika to taste Parsley Mix Crisco, horseradish, and mayonnaise together. Skin and slice tomato, sprinkle with salt and paprika. Spread thin slices of bread and butter with Crisco mixture, and put sliced tomato between, cut into fancy shapes and garnish with parsley. Sufficient for ten sandwiches. HERE are two principal divisions, within which all varieties may be included, viz: 1. Short or plain pastries. 2. Flaky pastries. Of these, the former includes all pastes in which the fat 1s mixed evenly with the dough throughout; the latter, those in which, by one means or another, the two are arranged in alternate layers. ‘The short pastes are the simplest, and for this reason should be experimented on to begin with. With pastry, a good deal always depends on the mixing. The best way is to measure out the average quantity of liquid, to pour about three-quarters of this gradually into the flour, at the same time stirring this briskly with a knife, so as to get it evenly moistened, and then add, in very small quantities at a time, as much more water as may be needed. ‘To see, in this way, when the flour has been moistened enough, is easy. By the time the first three parts of water have been put in, most of it will have stuck together in little separate rolls; if on pressing these they should not only cling together, but readily collect about them whatever loose flour there may be, sufficient moisture will have been added; but so long as the mixture, when pressed, remains to some degree crumbly, it is a sign that a little more water is required. When done, the paste should stick together, but should not adhere either to the hands or to the basin. If it does this it 1s too wet, and more flour must be dusted over it and kneaded in till the surplus moisture has been absorbed. A sure sign of its having been mixed properly is when it can be rolled into a lump, and the basin wiped out cleanly with it, as with a cloth. To roll out, flour the pastry board slightly, lay Eps dough on it, and form it into a neat, flat oblong shape. 3 Pastries