A calendar of dinners, with 615 recipes

*Cream Pie—3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 1 tablespoon Crisco, 114 pints milk, and 1 teaspoon lemon extract. Mix sugar and flour and then put into a saucepan, then add yolks of eggs, Crisco, milk and flavoring. Stir constantly until it thickens and then divide into 2 baked pie crusts and cover with a meringue made of whites of eggs. A Calendar of Dinners May 12 Fried Fish, Tartare Sauce Calves’ Tongues Sorrel Puree French Pigeon Pre * Macaroni, al’Italtenne Polish Salad Apricot Parfait Coffee *Macaroni, a I’Italienne—% pound macaroni, 2 tablespoons flour, 2 tablespoons Crisco, salt and paprika to taste, 14 cup brown stock, % cup tomato pulp, and % cup grated cheese. Make sauce of Crisco, flour seasonings, stock, and tomato pulp. Tomato pulp should be quite thick from long cooking. Add macaroni, cooked until tender, in boiling salted water, rinsed and drained. Reheat in double boiler, adding cheese meanwhile. Serve when cheese is melted and whole is very hot. May 13 Grilled Salmon Cucumber Potatoes Galantine of Beef, Aspic Jelly Vegetable Salad *Fruit Tart Custard Coffee *Fruit Tart—2 pounds fruit, l cupsugar, ginger, 2 cups flour, 6 tablespoons Crisco, and baking powder. If tart is to be made of rhubarb, it should be well washed (not skinned) and cut up in inch lengths, packed tightly into dish, sugar sprinkled among it, also % teaspoon ground ginger. If made of gooseberries, they should be picked clean, washed, and put in dish with little cinnamon. If apples are used, they must be peeled and sliced very thinly, sugar sprinkled among them, and little lemon peel grated, or % teaspoon ground cinnamon. In no case put water in. Paste. Put flour in basin with dessertspoon, sugar, 14 teaspoon baking powder, 6 tablespoons Crisco, and crumble latter among flour until all lumps have disappeared, then pour in cold water to make stiff paste; turn it out on board and roll it a little larger than size of dish; after wetting it, cut off band of paste to put round edge of dish; wet band again and place remainder paste on. Press it down very lightly, to make edges adhere; pare and notch them neatly according to taste; brush top with cold water, and dust fine sugar over, then put in oven to bake for 1 hour. When fruit tart begins to boil out at side it is usually ready. May 14 *Spring Soup Slices of Galantine of Beef Lettuce and Egg Salad Cheese Toast Bananas in Custard Coffee *Spring Soup—l1 large lettuce, 12 spring onions, 2 tablespoons Crisco, 1 pint milk, 1 pint stock or water, 1 tablespoon cornstarch, parsley, salt, nutmeg, croutons of bread and sugar. Wash lettuce and onions, shred lettuce and_ slice onions thinly. Melt Crisco in saucepan, and fry lettuce and onions for about 5 minutes; add stock and part of milk, and let simmer gently for 10 minutes. Mix cornstarch with remainder of milk, pour into soup and stir until it boils, simmer for another 10 minutes; season to taste with pepper, salt, sugar, and little nutmeg. Cut some crust of bread into thin strips and dry quite crisp in oven; put them into tureen with parsley picked small, and pour soup over. Watercress, endive, or sorrel may be used either along with, or in place of, the lettuce for a change. May 15 Julienne Soup *Bobotee Boiled Potatoes Beans Cream Cheese and Pimiento Salad Blanc-mange and Stewed Fruit Coffee *Bobotee—1 pound lean beef or mutton, 6 ounces bread, 8 tablespoons Crisco, 4 onions, 4 tablespoons al- monds, 1 tablespoon vinegar, 1 tablespoon curry powder, 1 tablespoon sugar, 2 teaspoons salt, and 4 eggs.