A calendar of dinners, with 615 recipes

*Apple Pie—Use Crisco Plain Paste. For filling for a medium-sized pie tin, use 3 cups pared and sliced apples, % cup sugar, % teaspoon salt, 1 tablespoon Crisco, 1% teaspoon cinnamon, 1 tablespoon lemon _ juice, and grated rind of % lemon. March 13 Baked Stuffed Haddock Julienne Potatoes Creamed Cucumbers Egg Salad *Steamed Graham Pudding, Hard Sauce Coffee *Steamed Graham Pudding—'™% cup molasses, 1% cup milk, 1 ege, % cup Crisco, 1% cups graham flour, % teaspoon soda, 1 teaspoon salt, 1 cup stoned and chopped dates. Melt Crisco, add molasses, milk, egg well beaten, dry ingredients, mixed and sifted, and dates; turn into Criscoed mold, cover, and steam 2% hours. Serve with hard sauce. Figs cut in small pieces may be used in place of dates. March 14 *Breaded Chops Baked Potatoes Celery Hearts Creamed Carrots and Peas Lettuce, French Dressing Apricot Whip, Custard Sauce Coffee *Breaded Chops—Wipe and trim mutton chops, sprinkle with salt and pepper, dip in crumbs, egg, then crumbs, and fry in hot Crisco from 5 to 8 minutes, then drain. Do not fry more than 4 chops at a time, and allow the Crisco to reheat between fryings. After testing Crisco for temperature put in the chops, then lower the heat that the surface of the chops may not be burned while the inside is yet under done. March 15 *Sardine Canapes Baked Beans Baked Potatoes Apple and Celery Salad Cheese Wafers Date Cream Pie Coffee *Sardine Canapes—Take 6 or 8 sardines, mash up with yolk of a hard-cooked egg, pepper and salt to taste, a little lemon juice and 1 teaspoon melted Crisco. Have some rounds of bread fried a pretty golden brown color in hot Crisco, spread the mixture on the croutes; garnish round the edges with some finely chopped parsley and white of 1 egg rubbed through sieve. March 16 *Clam Bisque Crackers Codfish Balls Escalloped Tomatoes Cucumber Salad Bermuda Onions Custard Pte Coffee *Clam Bisque—2 cups clams, 2 tablespoons chopped onions, bit of bay leaf, 3 tablespoons Crisco, 4 tablespoons flour, 2 cups chicken stock, 1 teaspoon salt, pepper and red pepper to taste, 1 pint hot cream, and 1 teaspoon Worcestershire Sauce. Chop clams, and cook in stock 20 minutes. Melt Crisco, add onions, cook 5 minutes; add flour, strained clam liquor, cook 5 minutes; add seasonings, cream, and serve. f A Calendar of Dinners March 17 Irish Potato Bisque Olives Salted Pistachio Nuts *Botled Salmon, Parsley Sauce Mashed Potatoes Brussels Sprouts Shamrock Salad St. Patrick’s Pie Green Frosted Cakes Green Mints Coffee *Boiled Salmon—Put the salmon in enough boiling water to cover, add 1 teaspoon salt to each quart of water; boil 1 minute, then draw on one side, and simmer slowly until cooked, allowing 10 minutes to the pound; drain thoroughly, and serve on folded napkin; decorate with parsley. Serve with parsley sauce. For sauce. Blend 2 tablespoons Crisco with 2 tablespoons flour, add 1 cup milk, salt, pepper, and red pepper to taste, stir till boiling, then boil 8 minutes, add 2 tablespoons chopped parsley, mix well and use. March 18 *Broiled Spanish Mackerel Grilled Guinea Chicken Candied Sweet Potatoes Baked Eggplant Cold Asparagus, Vinaigrette Devilled Cheese Macedoine of Fruits Coffee *Brotled Spanish Mackerel—Split a good-sized Spanish mackerel down the back, clean and wipe as dry as possible, leaving the head and tail on or off, as desired. Sprinkle well with salt and pepper. Rub the wire broiler with Crisco and lay on this, flesh side up. Turn when the flesh is tender and broil on the skin side until brown and crisp, and serve with cucumbers dressed with oil and lemon juice. A Calendar of Dinners March 19 *Chickens Stewed with Olives Chartreuse of Spinach Baked Squash Asparagus Salad Rhubarb Tarts Coffee