A calendar of dinners, with 615 recipes

Mix in separate basin fruit, lemon rind, flours and baking powder. Stir this into other mixture, add nutmeg, and strained lemon juice. Stir mix- ture several minutes longer. Have ready Criscoed gem tins, three-parts fill them with mixture and bake in fairly hot oven from 20 to 25 min- utes. Unmold cakes and place on sieve to cool. Cakes may be coated with chocolate or boiled frosting. October 17 Baked Veal Cutlet Potatoes Scalloped withGreen Peppers Succotash Spinach Salad *Apple Pie, Whipped Cream offee *Apple Pie—Core, peel and cut in halves 8 tart apples. Line pie plate with Crisco pastry, and fill with apples; sprinkle over 3 tablespoons sugar, 4% teaspoonful cinnamon, or nutmeg and cloves, and 2 table- spoons Crisco in small pieces. Bake till apples are soft, then, at the last moment cover with | cupful whipped cream, and send to table. A Calendar of Dinners October 18 Rice Soup Fish Pudding Cauliflower *Savory Potatoes Cheese Custard Apple Dumplings Coffee *Savory Potatoes—Pare 10 large pota- toes and slice them, add 1 chopped onion. Crisco pudding dish, put in potatoes and onion, Sptinkle with salt and pepper, 1 teaspoon sage and dot with Crisco, add 1 cup water and bake for 144 hours. October 19 Lamb Cutlets, Morland Style * Artichokes Riced Potatoes Celery Salad Crackers Cheese Peach Melba Coffee * Artichokes—Select some small arti- chokes, trim them‘and put in earth- enware stewpan containing some. hot Crisco. Season with salt and pepper and cover stewpan, leaving to cook for about 10 minutes. Then add for each 1 dozen artichokes, 1 pint canned peas and 1 shredded lettuce. ‘Cover once more and cook gently without moistening, the moisture of lettuce and peas sufficing. October 20 Canteloupes Young Chickens, Roasted Stuffed Tomatoes *Grilled Potatoes Apple and Nut Salad Fruit Cup Coffee *Grilled Potatoes—Cut cold _ boiled potatoes into ¥% inch slices length- ways, dip in melted Crisco, sprinkle with chopped olives, pour over a little melted Crisco and send to table. Bie A Calendar of Dinners October 21 *Giblet Soup Spiced Shoulder of Mutton Brussels Sprouts Mashed Potatoes Prune Mold Coffee *Giblet Soup—Scald and cut up 1 set of giblets—these include the neck, gizzard, liver, and heart of any fowl, put them into a pan with 1 quart stock or water, 1 whole onion stuck with cloves, and the grated rind of % a lemon. Simmer for 3 hours and strain. Peel and slice 2 onions and fry them in 3 tablespoons melted Crisco when brown, stir in 1 table- spoon flour and fry it brown, add the stock and stir till boiling, put back the giblets, season with salt and pepper, 1 grated carrot and simmer for 30 minutes. October 22 *Okra Soup Curried Mutton Rice Stewed Celery with Egg Sauce Asparagus Salad Pear Fritters Coffee *Okra Soup—Cut into pieces 2% cups okra, slice 1 onion, slice 1 carrot, slice 1 turnip, three tomatoes skinned and sliced, 1 cup beans, 1 can peas, dice 2 stalks celery and chop 3 table- spoons parsley. Melt 3 tablespoons Crisco in a saucepan, add onion, carrot, turnip, beans, and cook 15 minutes, add okra, celery, and 5 cups water, cook slowly for 1% hours, add seasoning of salt, pepper and red pepper, tomatoes, corn and peas and simmer for 40 minutes. If too thick, thin with stock. Serve hot. October 23 * Haricot of Veal Baked Tomatoes Russian Fish Salad Date Souffle Coffee * Haricot of Veal—Cut 2 pounds fillet of veal into small pieces of uniform shape and size, and fry till a light brown in hot Crisco. Add 2 table- spoons flour blended with 2 table- spcons melted Crisco. Season with