A calendar of dinners, with 615 recipes

*Bird’s Nest Pudding—3 eggs, 34 cup flour, 6 tablespoons Crisco, % cup sugar, 14 cup blanc-mange, pinch baking powder, pistachio nuts or cocoanut, angelica and apricot jam. Break eggs into basin, add sugar to them, and beat over saucepan of hot water until mixture 1s consistency of thick cream. Melt Crisco, sieve flour and baking powder together. Stir Crisco and flour quickly and lightly into egg mixture, turn into well-Criscoed mold, and bake ina moderate oven for 15 to 20 minutes. Turn out when done, and let the cake get cold. Rub some apricot jam through a hair sieve, put a thin layer of this over the cake, roll it either tn chopped pistachio nuts or desiccated cocoanut. Stand on a dish. Have ready some blanc-mange eggs, fill the center with these, and arrange round the base of the nest some pieces of angelica to represent twigs. It is now ready to serve. The blanc-mange eggs are made by either filling some egg-molds with blanc-mange, or by emptying out some eggs, and using the shells. The eggs must be emptied through as small a hole as possible. When set, the shells are broken away carefully. March 9 *Veal and Ham Pie Baked Sweet Potatoes Fried Parsnips Salad of Canned Asparagus Tips Cheese Fritters Caramel Pudding with Meringue Coffee *Veal and Ham Pie—1% pounds veal, 2 hard-cooked eggs, few grains red pepper, dust of powdered mace, ¥% teaspoon grated lemon rind, % pound ham, 1 tablespoon flour, 1 teaspoon salt, 6 whole peppers, powdered sweet herbs, and pastry. A Calendar of Dinners Cut veal and ham into very thin pieces; mix on a plate, flour, salt, pepper, sweet herbs, lernon rind, red pepper, and mace, roll in this seasoning each piece of veal, and lay in a pie dish, alternately, layers of veal, ham, or egg, cut in slices; mile this in center of dish, add % cup water; line edge of dish, cover and decorate with Crisco Flake Pastry; when baked add a little very good seasoned stock, which should become a jelly when the pie is cold, or a little gelatine may be added; garnish with parsley if served cold. March 10 Cream of Cabbage Soup Celery Olives * Halibut, ala Poulette, White Sauce Baked Potatoes Macaront, Italian Style Chicory Salad Cheese Crusts Plum Pudding Coffee *Halibut, ala Poulette—Slice of halibut, weighing 2 pounds, % cup melted Crisco, 2 teaspoons lemon juice, few drops onion juice, pepper and salt to taste. Clean fish and cut into neat fillets. Add seasonings to melted Crisco, and put dish containing Crisco in saucepan of hot water to keep Crisco melted. Take up each fillet. separately with a fork, dip in Crisco, roll and fasten with small wooden skewer. Put in shallow pan, dredge with flour, and-bake 12 minutes in hot oven. Remove skewers, arrange on platter for serving, pour around 1% cups white sauce, and garnish with yolks of 2 hard- cooked eggs rubbed through a strainer, whites of hard-cooked eggs cut in strips, lemon cut fan-shaped, and parsley. March 11 Asparagus Soup Baked Salmon, Hollandaise Sauce Mashed Potatoes *Spinach, ala-Creme Escarole Salad Cheese Straws Cocoanut Pudding Coffee *Spinach, a la Creme—2 _ pounds spinach, pepper, salt, and nutmeg to taste, 2 tablespoons Crisco, % cup thick cream, and 1 teaspoon sugar. Wash and pick spinach, throw it into a pan of boiling water containing a little salt and soda; boil until tender, 10 to 15 minutes; pour on toa wire sieve, and squeeze out all the water; rub through the sieve with a wooden spoon; put spinach into a saucepan, with seasoning, butter, and cream. The spinach may be prepared as above and mixed with white sauce instead of cream; garnish with fried croutons. March 12 Porterhouse Steak, Maitre d’ Hotel Butter French Fried Potatoes Stewed Tomatoes Shredded Cabbage, Cream Dressing *Apple Pie Cheese Coffee