A calendar of dinners, with 615 recipes

1 cupful water or stock Sippets of toast or croutons 1 tablespoonful flour Mashed potatoes or plain boiled rice Melt Crisco in saucepan, put in beef and onion and fry light brown, then sprinkle in flour, add water or stock, catsup or sauce, and seasonings. oD Meats Cover pan and let contents simmer very gently forty-five minutes. Arrange collops on hot platter with border of sippets of toast or croutons, or border of hot mashed potatoes, or plain boiled rice. Braised Loin of Mutton 3 lbs. loin mutton 1 turnip 3 tablespoonfuls Crisco 1 carrot 1 celery stalk 3 cloves ¥% teaspoonful whole white peppers 2 sprigs parsley 1 bunch sweet herbs 4 tablespoonfuls flour Salt, pepper, and red pepper 12 button mushrooms to taste 1 onion Remove bone from mutton, rub with a little salt, pepper and red pepper mixed together; roll up and tie in neat roll with tape; cut up celery, onion, carrot and turnip, and lay them at bottom of saucepan with herbs and parsley; lay mutton on top of these, and pour enough boiling water to three parts cover it, and simmer slowly two hours; lift mutton into roasting tin with a few tablespoonfuls of the gravy; set in hot oven until brown; strain gravy and skim off fat, melt Crisco in saucepan, add flour, then add gravy gradually, seasoning of salt and pepper, mushrooms, and boil eight minutes. Set mutton on hot platter with mushrooms round, and gravy strained over. Chicken a la Tartare 1 young chicken Breadcrumbs 1 egg Salt and pepper to taste 34 cupful Crisco Mixed pickles Tartare sauce Singe, empty, and split chicken in half; take breastbone out and sprinkle salt and pepper over. Melt 1% cupful Crisco in frying pan and fry chicken half hour, turning it now and then. Remove from pan and place between two dishes with heavy weight on top, till it 1s nearly cold. Then dip in egg beaten up, and roll in breadcrumbs. Melt remaining Crisco, then sprinkle it all over chicken; roll in breadcrumbs once more. Fry in hot Crisco to golden color. Serve at once with a garnish of chopped pickles, and tartare sauce. Chicken en Casserole 1 tender chicken for roasting 1 cupful hot sweet cream ¥% cupful Crisco 2 cupfuls chopped mushrooms Salt and pepper 1 tablespoonful chopped 1 pint hot water parsley Clean chicken, split down back, and lay breast upward, in casserole. Spread Crisco over breast, dust with salt and pepper, add hot water, cover closely and cook in hot oven one hour. When nearly tender, put in the cream, mushrooms, and parsley; cover again and cook twenty minutes Meats longer. Serve hot in the casserole. Oysters are sometimes substituted for mushrooms, and will be found to impart a pleasing flavor. Curried Ox-Tongue 6 slices cooked ox-tongue 1 cupful brown sauce 3 tablespoonfuls Crisco 1 eke roll 2 teaspoonfuls curry powder 1 eg 6 chopped mushrooms 1 as boiled rice For tongue. Cut slices of tongue, fry in Crisco, season with % teaspoonful salt and curry powder, then add mushrooms, and brown sauce, simmer ten minutes. Cut large dinner roll into slices, and toast them lightly on both sides; dip them in egg well beaten, then fry in hot Crisco and drain. Dish up slices of tongue alternately with fried slices of roll, pour sauce round base, and serve with boiled rice. For brown sauce. Melt 3 tablespoonfuls Crisco, add 1 chopped onion, piece of carrot, 2 mushrooms, and fry a good brown color; stir in 2 tablespoonfuls flour and fry it also; then add 1 cupful stock or water and few drops of kitchen bouquet. Let all cook ten minutes, stirring constantly add seasoning of salt and pepper, and strain for use. Sufficient for 6 slices. Fried Chicken Chicken Crisco Select young tender chickens and disjoint. Wash carefully and let stand over night in refrigerator. (Kate B. Vaughn)