A calendar of dinners, with 615 recipes

*Raisin Pudding—Wash and dry 1 pound Sultana raisins; grease a pudding dish; put in a layer of boiled rice, over it a layer of raisins, and continue until the dish is nearly full, having rice on top. Beat 2 eggs; add 2 teaspoons sugar, 1 pinch of salt, 3 tablespoons melted Crisco, and 2 cups sweet milk; pour it over pudding, and bake % hour. Serve with liquid sauce. February 27 Sago Soup Brown Stew of Mutton Chops Stewed Turntps Boiled Potatoes *Cabbage Salad Lemon Sponge Coffee *Cabbage Salad—Shave 2 cups shredded cabbage in thin strips or chop fine and mix with the following dressing: 2 tablespoons Crisco, % cup hot vinegar, 1 teaspoon dry mustard, 1 tablespoon sugar, 1 teaspoon salt, 1% teaspoon pepper, % onion, cut fine, and % cup sweet or sour cream, milk or water. Dissolve the sugar in cream. Mix with rest of the ingredients. Mix while hot and serve with the salad slightly warmed. February 28 Consomme with Spaghetti *Chicken Souffle Creamed Potatoes elery and Apple Salad Stuffed Dates Coffee *Chicken Souffle—2 cups cold roast chicken, a % cup cold boiled ham A Calendar of Dinners or tongue, 5 tablespoons Crisco, 2 tablespoons flour, % cup cream, %4 cup chicken broth, a % cup chopped nut meats, salt and paprika to taste, and 4 eggs beaten separately. The chicken, ham or tongue should be chopped very fine before measuring. Melt 3 tablespoons Crisco in a frying pan; add the chopped meat and stir over fire until Crisco is absorbed. Make a sauce of 2 tablespoons Crisco, the flour, broth and cream. Pound the meat in a mortar, adding meanwhile the sauce. Press the whole through a fine sieve; add the nut meats, seasonings and yolks of eggs. Mix thoroughly, and fold in the whites of eggs. Bake in a Criscoed dish till firm in the center. Serve with mushroom or tomato sauce. This may also be cooked in individual dishes. 25 minutes will be needed for cooking in a large dish, about 12 minutes in individual dishes. It is better to cook a souffle too long than too short a time always, - provided that the temperature be kept about 208° F. March 1 *Toad in the Hole Pressed Beef with Aspic Beet and Endive Salad Compote of Fruit, Maids of Honor Coffee *Toad in the Hole—2 cups flour, % teaspoon salt, 1 pound link gausages, 2 eggs, 2 tablespoons melted Crisco, and 3 cups milk. Sift the-flour and salt into a basin; beat up eggs well, and after mixing them with the milk and melted Crisco, pour gradually on flour, beating it well with a wooden spoon. When quite smooth, pour it into a well Criscoed fireproof dish; skin the sausages and lay them in the batter, and bake ina moderate oven for 34 of an hour. Serve in small squares arranged neatly overlapping each other on a hot dish. A Calendar of Dinners March 2 *Oxtail Soup Trout, Black Butter Sauce Stewed Steak and Oysters Pear Salad Cheese Eclairs Sweet Omelet Coffee *Oxtail Soup—l1 oxtail, 2 quarts second stock or water, 2 onions, 2 carrots, 1 turnip, 2 strips celery, 4 tablespoons Crisco, a % cup diced lean ham or bacon, a bouquet-garni, 12 whole peppers, 2 cloves, salt, 1 glass sherry, and 1 tablespoon cornstarch. Cut the tail into small joints, put it into a stewpan, cover with cold water, boil up and strain. Dry the pieces of oxtail, roll them in flour, put them with ham and sliced vegetables and Crisco into the stewpan, and fry until brown. Then add stock, herbs, whole peppers, cloves, and salt, boil and skim well. Put on lid and cook very gently for about 4 hours. Strain, remove fat, return to stewpan, and when soup boils add sherry and cornstarch smoothly mixed together, stir and cook for a few minutes. Serve smaller pieces of tail in soup, remainder may be reheated in a good brown sauce, and used as an entree. Vegetarian March 3