A calendar of dinners, with 615 recipes

*Fried Smelts, Sauce Tartare Roast Chicken Creamed Chestnuts Canned Stringless Beans Orange and Romaine Salad Mint Ice Cream Coffee *Fried Smelts—Clean, trim the fins, and remove gills; wipe very dry, roll in flour, brush over with beaten egg, roll in crumbs and fry in hot Crisco until crisp; drain on soft paper, dish on lace paper in a heap, and garnish with fried parsley, serve with sauce tartare. Smelts make a nice garnish for many fish dishes, the tails drawn through the eyes, dressed as above, and fried. November 23 Bisque of Clams Boiled Fish, Hollandaise Sauce Potatoes Baked Parsnips Celery Salad *Ttalian Fritters Coffee *Italian Fritters—1 egg, 1 cup milk, grated rind 1 lemon, 2 tablespoons Crisco, 5 slices stale cake, % teaspoon powdered cinnamon, sugar and few grains salt. Cake should be about a % of an inch thick, not less. Cut out into oval or round shapes with cutter. Beat egg, mix with milk, lemon rind, salt, and about 1 teaspoon sugar. Lay ‘slices of cake in this custard until they are soft, but not crumbly; time will depend upon how stale cake is. Heat 1% Crisco in frying pan, lift few pieces of cake up carefully and lay them in hot Crisco. Brown 1 side, then turn them over and brown other side also. Add some pieces of Crisco as required. Mix cinnamon with 2 teaspoons sugar and sprinkle some of these over each fritter. Serve with hard sauce. November 24 Cannelon of Beef Creamed Cabbage Franconia Potatoes Cranberry Salad Cheese Wafers *Baba with Syrup Coffee *Baba with Syrup—Sift 3 cups flour and % teaspoon salt into a basin, add 1 yeast cake dissolved in % cup lukewarm milk; make well in center of flour, pour in 5 beaten eggs, mix with the hand for 5 minutes. Put it into Criscoed basin, spread over with % cup Crisco, cover and put in warm place until it has risen to twice its original size. Knead until elastic, add 1 tablespoon sugar, 2 tablespoons currants, 2 tablespoons sultana raisins, knead again. Turn into large Criscoed mold. It should not be more than half full. Allow to rise to top of tin, then bake in moderate oven for 30 minutes. Turn out and a22 pour syrup over it. To make syrup, boil two cups of water with % cup sugar for 10 minutes, then add 2 tablespoons apricot jam and boil 5 minutes. Strain, add 1 wineglass rum and bring to boiling point. November 25 Quick Beef Soup Panned Chicken, Brown Sauce Curried Rice Creamed Carrots Tomato Salad *Baked Macaroni Pudding Coffee *Baked Macaroni Pudding—1 pint milk, 4 long sticks macaroni, 1 egg, 2 tablespoons sugar, nutmeg, 1 tablespoon Crisco, and salt to taste. Break macaroni into ¥% inch lengths. Boil milk, shake in macaroni and salt and boil it very slowly for M% an hour, or until quite tender, and keep it well stirred during cooking. Thickly Crisco a pudding dish and beat up egg. Add sugar and Crisco to macaroni, let it cool a little, then pour in egg and mix it well. Grate little nutmeg on top and bake pudding very slowly until top is delicately browned. November 26 Pea Soup Boiled Tongue, Raisin Sauce Rice Balls Stewed Celery Tomato and Cress Salad *Graham Pudding Coffee *Graham Pudding—Mix 2 cups graham flour, 1/2 teaspoon salt, 2 tablespoons Crisco, 1 teaspoon each cinnamon, ginger, cloves, and nutmeg, 1 cup currants, 1 cup molasses, 1 egg well beaten, 1 cup milk, 2 teaspoons soda dissolved in 1 tablespoon hot water. Pour in Criscoed mold, cover with Criscoed paper and steam 3 hours. Turn out and serve with milk, A Calendar of Dinners November 27 Steak en Casserole Sweet Potato Croquettes Botled Cauliflower Pear and Grape Salad Cheese Fritters *Pineapple Souffle Coffee