A calendar of dinners, with 615 recipes

Take heads off asparagus, and put aside. Cut up stalks in slices, also onion, put these into saucepan with Crisco, herbs, parsley, bay leaf, and mace, and fry gently for fifteen minutes, add flour, then stock, and simmer slowly for 1% hours. Rubthrough sieve, add cream, yolks of eggs, and seasonings, reheat, but take care not to boil soup. Just before serving throw in asparagus tops, which should be first cooked in a little boiling stock. Soups Cheese Soup 4 tablespoonfuls grated 2 cupfuls cream cheese 2 eggs 3 quarts clear soup stock Salt, pepper, and paprika 1% cupfuls flour to taste 4 tablespoonfuls Crisco Finely grated cheese Put flour into double boiler, add gradually cream, Crisco, 4 tablespoonfuls of grated cheese and paprika to taste, stir over fire till a smooth paste. Break in eggs, mix well, cook two minutes longer and allow to cool. Roll into balls, when they are all formed, drop into boiling water and cook gently five minutes. Drain and put into soup tureen. Pour over boiling stock and serve with dish of finely grated cheese. Cream of Tomato Soup 2 tablespoonfuls flour 1 teaspoonful celery salt 1% tablespoonfuls Crisco Salt, pepper, and paprika to 1 cupful milk taste 2% cupfuls strained tomato Pinch baking soda juice 1 tablespoonful tomato catsup Blend Crisco and flour together in saucepan over fire, add milk and bring to boiling point. Heat tomato juice, tomato catsup and add soda and seasonings. Just before serving add Crisco mixture to tomato juice and stir till boiling. Serve hot. Another method, is to cook 1 quart can of tomatoes with 1 quart of water twenty minutes, then rub through sieve. Blend 2 tablespoonfuls Crisco with 2 tablespoonfuls flour, add 1 tablespoonful sugar, salt, pepper, and red pepper to taste, and 1 tablespoonful tomato catsup. Add pinch of baking soda to tomatoes, then add gradually to Crisco mixture. Just bring to boiling point and serve with tablespoonful whipped cream on top of each plate. Fish Soup 1 Ib. cod, or other white fish 3 parsley sprigs 2 tablespoonfuls Crisco 1 blade mace 1 quart white stock, or half 2 egg yolks milk and half water Y% cupful cream 1 small carrot 1 lemon 1 small onion 2 tablespoonfuls flour 1 stalk celery 1 teaspoonful chopped parsley Dry toast Wash and dry fish and cut into small pieces. Put into saucepan with stock, vegetables cut in small pieces, parsley and mace. Let these simmer for half hour, then strain off liquid. Melt Crisco in pan, stir in flour, then add fish liquor and stir till it boils. Draw it to the side of fire and let cool slightly. Beat yolks of eggs with cream, and, when soup has cooled, strain them in. Reheat soup without boiling it, to cook eggs. Season, and add few drops lemon juice and chopped parsley. Serve with small pieces of dry toast. Soups Lentil Soup 1 cupful lentils 2 stalks celery 2 cupfuls milk 1 tablespoonful flour 3 tablespoonfuls Crisco 1 bay leaf 3 pints stock or water Salt and pepper to taste 1 onion Y% cupful cream 1 carrot Croutons Wash lentils; soak twenty-four hours; drain well. Cut onion, carrot and celery into small pieces, then put them into a saucepan with Crisco, cover, and cook gently for fifteen minutes. Add stock and simmer 2 hours, then rub through sieve. Return to pan, add milk, seasonings, and bring to boil. Moisten flour with % cupful milk or stock, add it to soup and simmer five minutes. Season to taste and add cream. Serve with croutons of fried or toasted bread. Lentils are a small leguminous seed, not so generally known as beans, but an excellent nitrogenous food, containing about 25 per cent. protein, more than 50 per cent. starch, with over 2 per cent. fat. They are not used as much as they ought to be.