A calendar of dinners, with 615 recipes

* Halibut Turbans — Have 4. slices halibut cut % an inch thick; remove skin and bone, thus securing 16 fillets. Dip in melted Crisco; squeeze over juice of 1 lemon, little onion juice and sprinkle with salt and pepper. Commencing with the widest end, roll each fillet into a “turban” and fasten by running through each Criscoed wooden skewer. Bake 20 minutes, basting with hot stock, or Crisco melted in hot water. Arrange crown shape on serving dish. Fill the center with boiled potato-balls, dressed with salt, Crisco, and chopped parsley. Serve with Hollandaise sauce. January 23 Barley Soup Corned Beef *Ladies’ Cabbage Fried Celery Beet Salad Cheese Crackers Arrowroot Pudding with Stewed Fruit Coffee *Ladies’Cabbage—Cutsmall, hard head cabbage into halves; remove core and harder portions, chop remaining part quite fine Throw this into kettle of boiling salted water, boil uncovered for 30 minutes; drain in colander. Put cabbage. back in saucepan, add 2 tablespoons Crisco, 1 tablespoon flour; dust flour over cabbage; stir carefully with wooden spoon, and add % pint of milk, 4 teaspoon of salt and 1 saltspoon of white pepper. Stand this on back part of stove to simmer 10 minutes; send to table. January 24 Blue Points Brown Bread Sandwiches Broiled Squabs Potato Croquettes *Cauliflower au Gratin Asparagus Salad Cheese Fingers Spanish Cream Coffee *Cauliflower au Gratin—Boil 1 large cauliflower, drain it, and _ break sprigs apart. Arrange in layers in Criscoed baking dish, sprinkling each layer with cheese, seasoning it with pepper and salt, and little melted Crisco. When dish is filled pour on 1 cup white sauce, sprinkle top with crumbs and cheese, and let bake 15 minutes to brown. January 25 Sardines on Toast, Caper Sauce * Risotto Peas Fried Canned Tomatoes Lettuce and Hard-Cooked Eggs Jellied Prunes Whipped Cream Gold Cake Coffee *Risotto—l%4 pound rice, 1 small onion, 4 tablespoons Crisco, % cup grated Parmesan cheese, % pint tomato sauce, about 1 pint good stock, salt, pepper, nutmeg, and 1% teaspoon saffron. Washricein several courses of water, drain and dry. Peel and chop onion. Melt Crisco in stewpan; when hot add onion, fry over gentle fire until light fawn color, then add rice; shake pan over fire for a few minutes, so as to fry rice a little. Next add seasoning, salt, pepper, nutmeg, and _ saffron; moisten with little stock, and add more as rice begins to swell. When stock is used up, gradually add sauce. When rice is tender mix in grated cheese. It is then ready to serve. In preparing this dish remember that rice should be well done, and should be neither too dry nor too moist. A Calendar of Dinners January 26 Onion Soup Roast Chicken, Cnestnut Stuffing, Giblet Sauce Cranberries Celery au Jus Baked Macaroni with Cheese *Grapefruit Salad Burnt Almond Ice Cream Coffee *Grapefruit Salad—Take out inside of grapefruit, and cut edge of shell into points; slice meat of fruit with 2 oranges, 1 cup pineapple, 1 cup cherries, % cup chopped nut meats, 1 diced apple, the juice of 1 lemon, and 3 tablespoons powdered sugar; fill shell, and serve with following dressing: Beat yolks 2 eggs until creamy, then add to them ¥% teaspoon dry mustard and same quantity salt. Next beat in slowly 4 tablespoons melted Crisco and 6 tablespoons hot vinegar. Cook in double boiler until it thickens. When cold, and just before serving, 1 cup of cream, sweet or sour, may be folded in. January 27 Shrimp Cocktail *Salmon Croqueties, Tomato Sauce French Peas Mashed Potatoes Pickled Mangoes Cottage tae Maple Sauce Coffee *Salmon Croquettes—1 pound can salmon, % teaspoon salt, red pepper to taste, 1% cup crackercrumbs, % teaspoon grated onion, 1 well beaten egg, 1 tablespoon Crisco, and 1 tablespoon chopped parsley.