A calendar of dinners, with 615 recipes

Lettuce, French Dressing *Cheese Balls Peach Ice Cream Coffee *Cheese Balls—% cup breadcrumbs, 1 teaspoon Crisco, 14 teaspoon mustard, 1 cup grated cheese, 1 egg, % teaspoon salt, and a few grains red pepper. Rub Crisco into crumbs and cheese, add seasonings and egg well beaten. Shape in small balls and fry in hot Crisco. Drain and serve hot. July 15 Stuffed Shoulder of Veal, Braised Buttered Beets Potato Roses Onion and Tomato Salad Rhubarb Dumplings * Mocha Cake Coffee *Mocha Cake—Sift 6 cups flour with 1 teaspoon baking powder into a basin, add 1 teaspoon each of powdered cinnamon, nutmeg, and cloves, 1 cup brown sugar, % teaspoonful salt, and 1 cup Crisco; rub well together, add 1% a cup golden syrup, cup strong cold coffee, 2 well beaten eggs, 1 cup currants and 1 cup sultana raisins, mix well together. Pour into Criscoed and papered tin and bake in moderate oven 2 hours. July 16 Tomato Soup Fried Chicken Waffles Pea Souffles Creamed White Potatoes BeanSalad *Snow Balls Coffee *Snow Balls—1 cup sugar, % cup milk, % cup Crisco, 2% cups flour, 3% teaspoons baking powder, ‘and whites of 4 eggs. Cream Crisco, add sugar gradually, milk, and flour sifted with baking powder; add whites of eggs beaten stiff. Steam 35 minutes in Criscoed cups; serve with stewed or preserved fruit. July 17 Iced Currants *Blanquette of Veal Fried Artichokes Duchesse Potatoes Cauliflower and Red Pepper Salad Macaroon Trifle Coffee *Blanquette of Veal—2 tablespoons Crisco, 2 pounds fillet of veal, % cup cream, 4 tablespoons flour, 1 large onion, 1 carrot, seasoning, 12 preserved mushrooms, and 12 whole peppers. Cut veal into square pieces, put them ‘into stewpan with enough cold water to cover, bring it to boil, and skim well; add salt to taste, onion cut in quarters, carrot, whole peppers; cook gently 1 hour. Take “up meat, strain stock, and measure off 1 pint. Melt Crisco in stewpan, stir in flour, add stock; boil and skim; cook for a few minutes. Add mushrooms, cut in slices, and cream; put in pieces of veal; make hot, but do not boil again; season nicely, dish up, sprinkle little chopped parsley over, and serve. July 18 Onion Soup Fricasseed Tripe Baked Potatoes Stringless Beans Tomatoes Stuffed with Pineapple Bisque Ice Cream Coffee *Fricasseed Tripe—Cut 2 pounds of tripe into narrow strips, add % cup A Calendar of Dinners of water, 2 cups milk, season with salt and pepper, add % cup Crisco mixed with 2 tablespoons flour; simmer for 30 minutes and_ serve hot. A little chopped parsley is an improvement. July 19 Cream of Asparagus Soup *Lamb Fricassee with Dumplings Mint Jelly Green Peas Romaine Salad Cheese Toasted Crackers Watermelon Coffee *Lamb Fricassee with Dumplings— Cut up and dice enough cold lamb to make 1 quart. Season with salt and white pepper, put into Criscoed baking dish and pour over following sauce: Blend 2 tablespoons Crisco with 2 tablespoons flour, and cook until brown. Now add 2 cups water and when it boils season with salt, pepper, onion juice to taste and pour over meat. Cover and bake in moderate oven 20 minutes. To make the dumplings, sift together 2 cups flour, 1% teaspoon salt, 14 teaspoon sugar, and 2 teaspoons aking powder. Add 1 tablespoon Crisco and rub in with tips of fingers, then add sufficient milk to make soft dough. Roll out and cut into small biscuits. Place on top of lamb and bake in hot oven for 12 minutes. Serve hot. July 20 Roast Beef’s Heart Boiled New Potatoes Cauliflower auGratin Baked Bean Salad *Cheese Aigrettes Apricot Meringue Pie Coffee *Cheese Aigrettes—Bring 2 tablespoons Crisco and % cup water to boiling point, then add % cup flour and stir until mixture leaves sides of pan. Cool, but do not allow to become cold, then add 2 eggs, 1 1B A Calendar of Dinners