A calendar of dinners, with 615 recipes

1 cupful strained honey Y% cupful cream 1 cupful brown sugar 1% teaspoonful salt 1 tablespoonful Crisco Pinch cream of tartar I teaspoonful lemon extract Put Crisco, salt, honey, cream and sugar into saucepan; stir over slow fire until dissolved, then add cream of tartar. Boil until it forms a hard ball when tested in cold water, or 252° F. Remove from fire, stir in lemon extract, and pour into Criscoed tin. Mark into squares before cold. Wrap in waxed paper. Sufficient for twenty-five squares. Maple Candy 1 cupful maple sugar Y% teaspoonful salt ¥% cupful brown sugar 1 teaspoonful vanilla extract 1 tablespoonful Crisco 1 cupful water Dissolve sugars in water in saucepan over fire, when boiling add Crisco and salt and boil until it hardens-when dropped in cold water, or 258° F. Remove from fire and add vanilla. Pour into Criscoed tins. When half cold mark into squares. Wrap in waxed paper. Molasses Candy 2 cupfuls brown sugar 14 teaspoonful salt Y% cupful molasses 1 gill water 3 tablespoonfuls Crisco 1 teaspoonful vanilla extract Dissolve sugar in water in saucepan over fire, then add Crisco, mo- . lasses, and salt and boil until when tested in cold water it forms a hard ball, or 254° F. Now add vanilla and pour into Criscoed tin. When quite cold break into rough pieces. Candies Peanut Fudge 2 cupfuls brown sugar YY teaspoonful salt ¥% tablespoonful Crisco 1 cupful chopped peanuts 1 cupful milk 1 teaspoonful vanilla extract Boil milk, sugar, Crisco, and salt until it forms a soft ball when tested in cold water, or 240° F. Remove from fire, add nuts and vanilla, beat until creamy. Pour into Criscoed tins, and when cool cut into cubes. ““Now, good digestion wait on appetite and health on both.” A Calendar of Dinners January 1 *Black Bean Soup Roast Leg of Mutton, Currant Jelly Stewed Tomatoes Baked Sweet Potatoes Macedoine Salad Cheese Straws Fruit Cake Coffee ‘ *Black Bean Soup—2 cups black beans, 3 tablespoons Crisco, 1 onion, 1 lemon, 2 quarts stock or water, 2 stalks celery, 2 hard-cooked eggs, 11% tablespoons flour, 3 cloves, 1 tablespoon Worcestershire sauce, salt, pepper, red pepper, and mustard to taste. ash beans and soak over night; in morning drain, cover with boiling water and boil 30 minutes; drain, throwing away water. Slice onion, dice celery, and cook 5 minutes in half of Crisco in soup pot; add beans, stock or water, and cloves. Simmer until beans are soft, add more water as stock or water boils away. Rub through sieve, add remaining Crisco and flour rubbed together, then heat to boiling point, add seasonings. Cut lemon in thin slices, removing seeds, and cut eggs inthin slices. Put them into a hot soup tureen, and strain soup over them. January 2 Palestine Soup *Jugged Hare, Red Currant Jelly . Brussels Sprouts Potato Puff Endive Salad Cheese Fingers Vanilla Souffle Coffee *Jugged Hare—1 hare, 1 cup Crisco, 1%4 pounds gravy beef, 1 onion, 1 lemon, 6 cloves, 1 cup port wine, few forcemeat balls, salt, red pepper and pepper to taste. Skin, paunch and wash hare, cut it into pieces, dredge with flour, and fry in hot Crisco. Have ready 1% pints gravy, made from beef, and thickened with flour. Put this into jar; add pieces of fried hare, onion stuck with cloves, lemon peeled and sliced, and seasonings; cover jar tightly, put into saucepan of boiling water, and let it stew until hare is quite tender, taking care to keep the water boiling. When nearly ready pour in wine, add forcemeat balls, and allow to cook 10 minutes. Serve with red currant jelly. For forcemeat balls, mix together in basin, 2 tablespoons Crisco, 4 tablespcons crumbs, 1 tablespoon chopped A Calendar of Dinners