A calendar of dinners, with 615 recipes

* Roast Rabbit—6 tablespoons breadcrumbs,. 3 tablespoons chopped cooked ham, 3 tablespoons Crisco, 1 tablespoon chopped parsley, 1 teaspoon grated lemon rind, 1% teaspoon powdered herbs, 3 chopped mushrooms, three beaten eggs, 1 rabbit, salt, pepper, and red pepper to taste. Beat up eggs, add mushrooms, Crisco, ham, breadcrumbs, parsley, and seasonings, and mix well. Wipe rabbit, and season inside with pepper, salt, and powdered cloves. Lay forcemeat inside rabbit and sew top; skewer head back and legs on each side; roast 1 hour, basting well with melted Crisco. Serve hot with currant jelly sauce. January 12 Clear Soup Roast Duck, Plum Jelly Mashed Turnips * Potato Croquettes Apple Salad Hot Cheese Wafers Grape Fruit Jelly Coffee *Potato Croquettes—2 pints mashed potatoes, 2 eggs, 2 tablespoons Crisco, 1 tablespoon chopped parsley, salt, pepper, and red pepper to taste. Mash potatoes by rubbing them through wire sieve with back of wooden spoon; dissolve Crisco, add it to potatoes with 1 of eggs well beaten and seasonings. Mix and divide into 10 or 12 pieces, form them into neat croquettes, brush over with remaining beaten egg, toss in breadcrumbs, and fry in hot Crisco. January 13 Oysters on Half Shell Radtshes Pickled Pears *Mution Cutlets Potato Balls Chestnut Puree Lettuce, French Dressing Pineapple Bavarian Cream Cakes Coffee *Mutton Cutlets—Slit 1 pound chestnuts, place in hot oven to loosen skins, shell and take off inner skin. Place in saucepan with gravy to cover and % teaspoon salt. Boil until tender, then drain and rub through sieve. Chop fine 2 slices ham, add 2 tablespoons Crisco with 14 pound chestnut puree, season with salt, pepper and red pepper. Add 1 egg yolk and mix. Trim 8 cutlets, make 1% cup Crisco hot in frying pan, cook cutlets 1 minute on right side only, then arrange them flat on dish, cover with another with weight on top, leave until cold. Spread puree over cooked side of cutlets, brush with beaten egg and cover with breadcrumbs. Fry on both sides, and place in oven 5 minutes. Dish in circle on mashed potatoes; fill center with fried potato balls and sprinkle with chopped parsley. Serve with gravy. January 14 Cream of Cheese Soup Celery Olives *Codfish Balls _ Baked Potatoes Baked Macaroni and Peas Spinach Salad Cheese Relish Fig Pudding Coffee *Codfish Balls—2 cupfuls mashed potatoes, 114 cupfuls shredded codfish, 1 egg, 1 tablespoonful Crisco, melted, 1s2 ¥% teaspoonful pepper. Put codfish in wire strainer, let cold water run through and squeeze dry. Mix the hot, unseasoned potatoes with codfish. To this add the melted Crisco, beaten egg and pepper. Beat well. Shape in balls and fry in deep Crisco until a golden brown color. January 15 Vegetable Soup Pickled Beets Celery Olives Sauted Chicken, Brown Gravy *Candied Sweet Potatoes Lettuce and Green Pepper Salad Plum Pudding, Hard Sauce Coffee *Candied Sweet Potatoes—12 sweet potatoes, 1 cup boiling water, brown sugar, 14 cup Crisco, salt, pepper, and powdered cinnamon. Pare and parboil potatoes, cut in halves, boil 10 minutes, drain, lay in greased baking dish. Spread with Crisco, sprinkle with brown sugar, salt, pepper, and powdered cinnamon, pour in boiling water and cook until tender. Baste often with sauce in pan while cooking. The cinnamon may be omitted. January 16 *Lettuce Cocktail Cream of Spinach Soup Broiled Hamburg Steak Baked Potatoes Brussels Sprouts Pineapple Salad Cheese Balls Urney Pudding Coffee *Lettuce Cocktail—1 crisp head of lettuce, 4 tablespoons tomato catsup, 2 tablespoons Crisco, 2 tablespoons Worcestershire sauce, 4 hard-cooked eggs, 4 tablespoons vinegar, 3 tablespoons sugar, 4 small onions, and salt to taste. Cut lettuce fine with scissors and shred eggs and onions. Melt Crisco, when cool, add tomato catsup, Wor-