A calendar of dinners, with 615 recipes

salt and pepper, cover with 1 pint stock or water, and let simmer, cov- ered closely, till veal is done and till stock is well cooked away. Take up, arrange in circle on dish, and in cen- ter put Lima beans, boiled and re- heated in plenty of Crisco. October 24 Roast Pork, Apple Sauce Browned Parsnips Glazed Sweet Potatoes Porcupine Salad *Black Cap Pudding Coffee *Black Cap Pudding—Mix % cup currants, with 3 tablespoons sugar, ¥ teaspoon salt, 1% cups flour sifted with 1 teaspoon baking powder, % teaspoon grated nutmeg, 2 table- spoons Crisco, 2 well beaten eggs, and 2 cupfuls milk, and beat well to- gether. Crisco a pudding mold, sprinkle in some currants, pour in mixture, cover with greased paper and steam for 2 hours. Serve with milk. October 25 Wild Duck with Mushrooms *Stuffed Egg Plant Apple and Cucumber Salad Almond Pudding Hot Cheese Denises Coffee *Stuffed Egg Plant—Parboil 1 egg plant and cut in halves. Scrape out some of the inside and chop some cold cooked meat with 2 tomatoes, 1 onion, and 2 green peppers. Then mix with 1 beaten egg, 1 tablespoon Crisco, and salt and pepper to taste. Fill halves with this mixture; sprinkle with breadcrumbs and tiny bits of Crisco, put in baking-dish with little stock or water, and bake. October 26 Mock Pigeon, Espagnole Sauce *Scalloped Pumpkin and Rice Baked Sweet Potatoes Combination Salad IIoneycomb Pudding Coffee *Scalloped Pumpkin and Rice—In Criscoed fireproof dish arrange layer of stewed pumpkin, cover with 216 layer of boiled rice, then layer of white sauce, proceed until ingred- ients are used. Cover with crumbs, dot with Crisco and bake until browned on top. To cook pumpkin, cut in two, scrape out the interior, pare and cut into small pieces. Steam and cook till tender. Rub through a- sieve, add 2 tablespoons Crisco, season with salt, pepper, and paprika. October 27 Noiseites of Mutton String Beans Latticed Potatoes French Salad = *Chestnut Dainty Coffee *Chestnut Dainty—Boil 1 pound of Italian chestnuts 15 minutes; then remove shells and skins, and put back to boil until tender, with 1 cup of milk and 1 teaspoon Crisco, on the back part of range until soft enough to rub through a sieve. Crisco a mold well and line thickly with pulp, then add layer of apple sauce colored pink with currant jelly; then another layer chestnuts and again a layer of apple sauce. Over this squeeze some lemon juice, and bake in quick oven. Turn out on platter, and surround with whipped ‘cream, colored with little currant jelly. October 28 Shrimp Canapes Roast Mutton, Onion Sauce *Celeriac Sweet Potatoes Corn Salad Pumpkin Pie Coffee *Celeriac—Well wash and peel the celeriac. Cut them in quarters and boil in boiling salted water until quite tender. Drain well and ar- range in a hot dish and pour egg sauce over them. For egg sauce, blend 2 tablespoons Crisco with 2 tablespoons flour, add 1 cup milk and stir till boiling, add seasoning of salt and pepper and boil for 8 minutes, stirring all the time, then add 2 hard-cooked eggs rubbed through a sieve, mix well and serve. A Calendar of Dinners October 29 Cream of Spinach Soup Baked White Fish, Caper Sauce Rice Croquettes String Beans Celery Boiled Dressing *Chestnut Tarilets Coffee *Chestnut Tartlets—Boil and mash 1 pint chestnuts, add 14 cup each creamed Crisco and cream, | beaten yolk, 1% cup powdered sugar, little salt, and 114 cups milk. Cover in- verted small tartlet tins with Crisco pastry, bake, and fill with mixture, and bake again. October 30