A calendar of dinners, with 615 recipes

parsley, % teaspoon poultry seasoning, % teaspoon grated lemon rind, seasoning of salt, pepper, red pepper, and paprika, and 1 beaten egg, form into small balls, roll in flour, and add to hare. January 3 *Lobster Bisque Toasted Crackers Olives Celery Pickles Roast Pigeons Sweet Potatoes Fried Hominy Lettuce Salad Cheese Balls Lemon Meringue Pie Coffee *Lobster Bisque—4 tablespoons flour, 3 tablespoons Crisco, 1 tablespoon salt, 1 head celery, 2 lobsters, 1 small onion, 6 whole white peppers, 4 sprigs parsley, 1 quart milk, white pepper to taste. Cover lobsters with boiling water, add salt, celery diced, whole peppers, parsley and onion. Cook until lobsters’ claws can easily be pulled apart; it will probably take 25 minutes. When cool enough to handle, cut lobsters down back, remove meat from body and claws. Save coral. Put back all tough parts with small claws and shells, and cook for 20 minutes in same liquor. Liquor must be considerably reduced. Dry coral, rub through sieve. Blend Crisco and flour in saucepan over fire, stir in milk, let this come to boil, add 2 cups of strained lobster broth. Bring to boiling point, season with salt and pepper, and stir in sifted coral enough to give liquid bright pink color. Place lobster meat cut in fine pieces in hot tureen, pour hot mixture over and serve hot. January 4 Lentil Soup Roast Loin of Pork, Apple Sauce Potato Balls Artichokes, ala Creme *Orange Salad Cheese Fingers Pineapple Pudding Coffee *Orange Salad—| tablespoon brandy, 1 tablespoon melted Crisco, % teaspoon sugar, 1 teaspoon chopped tarragon, 1 teaspoon chopped chervil, and 6 oranges. Cut peel from oranges, carefully removing all pith, cut out pulpy pieces in each of natural divisions so that there is. no skin of any kind or pips taken out with pieces fruit, sprinkle over these pieces tarfagon, chervil, melted Crisco, brandy and sugar. This salad should be placed on ice if possible 1 hour before serving. January 5 Cheese Canapes Julienne Soup Bread Sticks * Roast Stuffed Chicken, Brown Gravy Creamed Cauliflower Potato Croquettes Olive Salad Cheese Relish Pistachio Ice Cream Coffee * Roast Stuffed Chicken—6 tablespoons breadcrumbs, 2 tablespoons Crisco, 2 tablespoons chopped cooked ham, 1 beaten egg, 1 teaspoon chopped parsley, 1 chicken, 2 tablespoons milk, seasoning red pepper, white pepper, salt, powdered mace and herbs totaste. Clean and draw chicken. Melt Crisco, add it to crumbs, ham, egg, parsley, milk, and seasonings; mix and place in breast of fowl. If young chicken leave on feet, which should be scalded and skinned; if an older bird, cut off legs half-way to first joint, turn back pinions, run skewer through them, catching top part of legs; tie bottom part of legs together. Set in hot oven from 34 to 1% hours, according to size; baste well with melted Crisco, and about 15 minutes before it is finished dredge with flour and brown. To make brown gravy, pour from tin fat, sprinkle in 2 teaspoons browned flour, then add 1 cup boiling water, containing % teaspoon extract beef, salt and pepper; allow this to boil 3 minutes, strain over chicken, or serve in sauceboat. January 6 Oyster Cocktail Fried Cod Steaks Potatoes auGratin *Stewed Tomatoes Cold Slaw Cheese Wafers Cocoanut Pudding Coffee *Stewed Tomatoes—1 can tomatoes, 2 tablespoons Crisco,1 cup breadcrumbs, seasoning salt, pepper and paprika. Empty tomatoes into double boiler, add breadcrumbs, salt, pepper, and paprika, and cook slowly for % an hour, stirring from time to time. Just before serving add Crisco and stir till melted. While the tomatoes will be ready with ¥% hour’s cooking, they are improved by cooking 1 hour, and are better still if warmed again after cooling. January 7 Clam Cocktail Boiled Salmon with Parsley Butier Roast Duck, Olive Sauce