A calendar of dinners, with 615 recipes

*Anna Potatoes—Peel, drain 4 good-sized, sound, raw potatoes. Slice them with a Saratogachip potato machine. If none is at hand, slice them as fine as possible. Grate 2 ounces of Parmesan or Swiss cheese. Heat 2 tablespoons Crisco in a small frying pan, remove pan from fire and cover bottom with light layer of potatoes. Mix teaspoon salt with 2 saltspoons white pepper, sprinkle a little over potatoes, spread a little cheese over potatoes, and place few bits Crisco over cheese. Arrange another layer of potatoes—and so on till all are employed. Cover pan, place on moderate fire for 5 min- wash and -it does not cook too long. utes. Turn them over with cake turner; let them cook again 3 minutes, then place in hot oven for 10 minutes. Turn on hot dish and serve. May 22 Little Neck Clams Parmentier Puree Veal Cutlets Mashed Potatoes *Spinach, Martha Chicory Salad Biscuit Tortont Coffee *Spinach, Martha—Trim of stalks of 3 quarts fresh spinach, discarding stale leaves if any. Thoroughly wash and drain, plunge in gallon boiling water with | tablespoon salt and boil for 10 minutes. Take them up with skimmer, drain on sieve, press out all water, chop finely, place in saucepan. Cut 3 slices bread in % inch square pieces, place on plate, pour over them I| tablespoon vinegar, then brown them in small frying pan with 1 tablespoon melted Crisco to golden color, add them to spinach, with 2 hard-cooked eggs cut into 8 pieces each, 1 tablespoon Crisco, salt, sugar, grated nutmeg to taste, and 4 tablespoons cream. Mix well with wooden spoon and cook 10 minutes, lightly mixing once in a while, dress on vegetable dish and serve. May 23 Potage, a la Monaco *Mackerel, Cold, Vinargrette Cucumbers, Bechamel Sauce Tomato and Artichoke Salad Monte Carlo Pie Coffee *Mackerel, Cold, Vinaigrette—Select fine mackerel; clean, leaving head on, wrap in piece of cheesecloth, and boil in strong solution of vinegar and water until tender, taking care that It minutes should be sufficient. Make a vinaigrette sauce with % cup tarragon vinegar, 1 cup melted Crisco, 1 teaspoon made mustard, 1 teaspoon chopped parsley, 1 teaspoon chopped shallots, and 2 teaspoons chopped capers. Put vinegar into basin, add mustard, little salt, stir in Crisco and chopped ingredients. Mix well together, lay mackerel, after removing from cloth, on long platter, pour over vinaigrette sauce and let marinate thoroughly, putting in _ refrigerator as soon as cool. Serve ice cold in bed of parsley, garnished with lemon slices, and pass vinaigrette sauce with it. May 24 * Puree, al Indienne Lamb Stew with Dumplings Lettuce, French Dressing Cheese Balls Snow Pudding Coffee * Puree, al Indienne—2 large apples, 4 Pablespoons Crisco, 1 large onion, 1 large carrot, 1 turnip, white, 2 leeks, 1 stalk celery, sprig parsley, 1 bay leaf, 1 tablespoon cocoanut, juice % lemon, 1 tomato, 1 teaspoon salt, % teaspoon red pepper, 1 tablespoon curry powder, | teaspoon curry paste, Y cup cream, some boiled rice, and 2 quarts of water. Melt Crisco, cut up all vegetables (prepared) into rough pieces, fry them a little in hot Crisco, add also curry powder, and fry it. Do not peel apples; simply wipe, cut up and add with vegetables. When fried for 7 minutes, add all ingredients except cream, simmer till soft, then rub all through fine sieve, return to pan to reheat, and gently add cream. Serve rice on paper mat, as croutons are served with most soups. May 25 *Fish Chowder Cucumber and Tomato Salad Cheese Croquettes Bakewell Pudding Coffee *Fish Chowder—1 white fish weighing 5 pounds, 4 cups potato dice, 4 cup onion dice, 4% cup salt pork dice, A Calendar of Dinners