A calendar of dinners, with 615 recipes

Dress with following dressing, adding little more sugar and lemon juice to taste, just before serving. Mix 1 tablespoon melted Crisco, 1 teaspoon each mustard and white sugar, 14 teaspoon salt and \% teaspoon pepper. Add 2 well beaten egg yolks and then beat in slowly 4 tablespoons lemon juice. Cook in double boiler till it thickens. Then add whites 2 eggs beaten stiff. Keep on ice till wanted. Stir in 1 cup whipped cream just before serving. This is very good made with 5 egg yolks and % cup thin cream if whipping cream is unobtainable. February 11 Cream Soup Flounder au Gratin Veal Cutlets, Brown Gravy Creamed Potatoes Cauliflower Polonaise Radish Salad *Friar’s Omelet Coffee *Friar’s Omelet—Peel ard core 1 pound cooking apples, and boil to pulp with little water and_ sugar. When nearly cold add 1 tablespoon Crisco and 1 or 2 well beaten eggs. Heat Crisco in a pudding dish and coat thickly with breadcrumbs. Pour in mixture and cover thickly with more breadcrumbs. Cook in oven for 34 of an hour. A ‘little lemon peel can be added if liked. February 12 Gravy Soup Fish Souffle Beef Olives Braised Turnips Carrots Potato Puff Apple and Grapefruit Salad *Coburg Pudding Coffee *Coburg Pudding—3 cups milk, % cup rice, 1 cup boiling water, 1 egg, 4 tablespoons sugar, 1 teaspoon powdered cinnamon, 1 tablespoon Crisco, and % teaspoon salt. A Calendar of Dinners Well wash rice, sprinkle it into boiling water and cook gently until all water is absorbed. Heat milk, in double saucepan if possible, add halfcooked rice and boil gently until it is perfectly soft and of thick creamy consistency. Should it become too thick before it is really soft, add more milk. Beat egg, until very light, add half sugar to it. When rice is cooked, whisk egg in at once, a little at atime. Then add salt and piece of Crisco size of walnut. Turn mixture into dish in which it 1s to be served. Mix rest of sugar with cinnamon. Sprinkle this evenly over top.of tice. Put rest of Criscosin small pieces over top of pudding just before it is required. Place pudding in front of fire, or in oven for second or two, when Crisco, etc., will form a delicious sauce over surface of pudding. February 13 *Bombay Toast Boiled Halibut, Lobster Sauce Roast Capon Beet and Potato Salad Cheese Ramekins Peach Border Coffee *Bombay Toast—Fry the required number of croutes in Crisco. When cold spread with paste of pounded chicken and cream. Chop some capers, and lay in a thick line across the chicken paste. On one-half put grated yolk of hard-cooked egg, on the other half put grated white of hard-cooked egg, and serve. February 14 Cupid Canapes Clam Bouillon Fillets of Fish *Supreme of Chicken Martinique Potatoes Spinach Kumquat and Celery Salad Tutti Fruttt Ice Cream Mints Coffee *Supreme of Chicken—Remove breast meat from 2 young chickens and trim into shape. Sprinkle with salt and pepper, dip in cream, roll in flour and saute in Crisco until delicately browned. Place in small pan, dot over with Crisco, and bake until tender. Remove to cutlet-shaped pieces of hot boiled ham (cut very thin), garnish top of each with 3 short stalks of asparagus, seasoned with Crisco, and pour around following sauce: Melt 3% tablespoons Crisco, add 31% tablespoons flour, and stir until well blended; then pour on gradually while stirring constantly 1 cup chicken stock and % cup cream. Bring to boiling point, season with salt and paprika, and add yolk of egg. February 15 Swedish Soup Poached Eggs on Top Stuffed Breast of Veal Stewed Tomatoes Fried Carrots *Apple Tartlets "Coy ee *Apple Tartlets—Line some tartlet tins with Crisco pastry. Fill with stewed apples to which a little melted Crisco and grated nutmeg have been added. Cover with a meringue and brown in the oven for a few minutes. February 16