A calendar of dinners, with 615 recipes

May 5 - *Hotch Potch Baked Ham in Pastry Mashed Turnips Potato Balls Stuffed Tomato Salad Caramel Ice Cream Cake Coffee *Hotch Potch—% cup pearl barley, 1 small cabbage, 2 carrots, 1 turnip, 2 onions, parsley and herbs, 4 tablespoons Crisco, salt and pepper to taste, and 3 quarts water. Put barley on fire with cold water. Scrape or grate one of carrots, and put it aside in little water. Chop all rest of vegetables very small, and when water boils put them in with Crisco, salt and .pepper. There should be enough vegetables to make it rather thick. Boil for 2 hours, then add scraped carrots, and boil for another % hour. Many other vegetables may be added. Lettuce, green peas, and celery when in season. May 6 Pear and Ginger Cocktail Tomato and Vermicelli Soup Broiled Beefsteak *French Fried Potatoes Lettuce Salad Lemon Pudding, White Sauce Coffee *French Fried Potatoes—Wash and pare small potatoes, cut in eighths lengthwise, and soak 1 hour in cold water. Take from water, dry between towels, and fry in deep Crisco. Drain on brown paper and sprinkle with salt. To test Crisco, heat until a crumb of bread becomes a golden brown in 20 seconds. May 7 *Tomato Pot Roast Beet Greens Boiled Potatoes Spring Salad Rhubarb Tutti Frutti Maple Gingerbread Coffee *Tomato Pot Roast—Rub over with flour surface of a 4-pound piece of beef cut from lower round, and season it with salt and pepper. Finely chop 2 onions and fry them until brown in 3 tablespoons melted Crisco. Remove onions, put in meat, and cook it until well browned on all sides. Add can of tomatoes and 2 quarts water, cover, and let simmer for about 2 hours, or until meat is ten- ‘der. Remove meat; thicken and strain liquor. Cut meat in slices and serve in sauce, or use cold for lunch. May 8 Cream of Beet Soup Cold Pot Roast Stuffed Potatoes String Bean Salad *Black Chocolate Cake Coffee *Black Chocolate Cake—114 cups sugar, 2 eggs, 14 cup Crisco, 4 squares chocolate, 114 cups flour, measured after sifting, 3 teaspoons baking powder, 1 teaspoon salt, % cup milk, and 1 teaspoon vanilla. Cream Crisco and sugar, add well beaten eggs, then chocolate melted, beat thoroughly. Sift salt and baking powder with flour and add alternating with milk to previous mixture. Add flavoring last and beat thoroughly before pouring into a pan well greased with Crisco. Bake in a moderate oven about 40 minutes, May 9 Broiled Bluefish *Souffle Potatoes, Canadian Style Spinach Radish Roses Coffee Jelly, Whipped Cream Sponge Cakes Coffee *Souffle Potatoes, Canadian Style— Select 6 large even-sized potatoes, wash and scrub them, and when dry Stewed Apricots - A Calendar of Dinners bake them in hot oven until done. Cut off small portion of skin and remove inside part while hot. Rub this quickly through sieve into a basin, add 1 tablespoon cream, 1 tablespoon Crisco, salt, pepper, nutmeg to taste, and work in 4 yolks of eggs. Beat whites of eggs to stiff froth, and stir lightly into mixture. Fill potato shells with this, and bake slowly for about % hour, or long enough for mixture to rise, and surface of it to brown. If liked, a little grated cheese can be incorporated with mixture and sprinkled over top of potatoes just before baking second time. May 10 Haricot Soup Rice Fritters Tomatoes au Gratin *Baked Bananas Bread Cheese Coffee *Baked Bananas—Remove skins from 7 bananas and cut in halves lengthwise. Put in shallow granite pan or on an old platter. Mix 2 tablespoons melted Crisco, 14 cup sugar, and 2 tablespoons lemon juice. Baste bananas with % the mixture. Bake 20 minutes in slow oven, basting during baking .with remaining mixture. May 11 Fish Soup Salt Cod Fish Balls Steamed Brown Bread Dressed Shredded Cabbage *Cream Pie Coffee