A calendar of dinners, with 615 recipes

Soup with Marrow Balls Sweetbread Patties Green Peas Saratoga Chips Beet Salad * Raspberry Batter Pudding Coffee *Raspberry Batter Pudding—1l pint milk, 2 eggs, 4 tablespoons flour, salt, and melted Crisco. Put flour and good pinch of salt into a basin, make a well in center, break in eggs, stir, gradually mixing in flour from sides, and add milk by degrees until a thick, smooth batter is formed. Now beat well 10 minutes, add re- mainder of milk; cover, and let stand for at least 1 hour. When ready to use, put 1 tablespoon melted Crisco into pudding dish, and while it is heating give. batter another good beating. Pour into dish, and bake in quick oven for 35 minutes. Serve with raspberries and sugar. 191 4 Calendar of Dinners June 24 Puree of Peas Baked Red Snapper, Tomato Sauce Riced Potatoes Buttered Beets Cabbage Salad *Cup Puddings Coffee *Cup Puddings—These should be baked in little cups or molds. For 1 pudding, take 1 tablespoon of fol- lowing ingredients: flour, Crisco, milk, currants, sugar. For 3 puddings use treble quan- tities. Put flour into a basin with a pinch of salt, together with cur- rants and sugar; melt Crisco to pour _ in, add milk, and mix well together. Put into Criscoed cups and bake ina moderate oven for a % of an hour. Tops should be nicely browned when done. These puddings are nice either hot or cold. June 25 Soup with Bread Balls Fried Spring Chicken, Milk Gravy New Potatoes Asparagus Tomato Mayonnaise * Rhubarb Fanchonettes Coffee *Rhubarb Fanchonettes—2 pounds rhubarb, 1 cup sugar, % cup strained orange juice, 1 tablespoon powdered gelatine, 1 piece orange peel, 1 cup cream, whipped, flavored and sweet- ened, number of individual pastry shells. Cut rhubarb into inch pieces. Hot house variety needs no_ peeling. Place in baking dish in layers, sprink- ling sugar between layers. Add 2 tablespoons water, 1 tablespoon Cris- co, and a few thin strips orange peel, place in moderate oven, cover and bake 1 hour. Dissolve gelatine in orange juice and when rhubarb ts cooked remove it from oven and add this mixture to-it. Let it get cold. When ready to serve fill shells with rhubarb mixture, heap with whipped cream and decorate with crystallized orange peel. he June 26 *Curried Chicken New Green Peas Young Carrots Macedoine Salad Boiled Custard with Snow Eggs Coffee *Curried Chicken—Clean and dress a 3-pound chicken and cut in pieces for serving. Put % cup Crisco in a hot frying pan, add chicken, and cook 10 minutes, tightly covered. Then add liver and gizzard, and con- tinue cooking for 10’minutes longer. Cut 2 medium-sized onions in thin slices, and add to chicken with 2 teaspoons salt and 1 tablespoon curry powder. Add sufficient boil- ing water to cover, and simmer until chicken is tender. Remove chicken, strain liquor, and thicken it with a roux of flour and water. — Make border of boiled rice around platter or serving dish, arrange chicken in center, and pour curry sauce over it. June 27 Boiled Salmon, Egg Sauce Boiled Potatoes Peas Cucumber Salad *Almond Pudding Meringues Coffee *Almond Pudding—Beat separately yolks of 2 eggs and whites of 3, and mix to a cream with 4 tablespoons ground almonds, 4 tablespoons sugar, and 4 tablespoons Crisco. Mix in a wineglass of sherry, and pour into a Criscoed mold ornamented with nuts. Bake it, and serve hot. June 28 Cream of Lettuce Soup Bread Sticks * Halibut Ramekins Baked Potatoes Asparagus Ginger Ice Cream Lady Fingers Coffee * Halibut Ramekins—Flake rather finely 114 pounds cooked halibut. See that it is free from bones and skin. Have ready 1 pint seasoned white sauce. Crisco few fireproof dishes. 192 «