A calendar of dinners, with 615 recipes

Consomme Colbert Bratsed Mutton Cutlets with Kidneys Stuffed Potatoes *Salsify Fritters Spinach Salad Cheese Balls Meringues, ala Chantilly Coffee *Salsify Fritters—3 heads salsify, lemon juice, salt, 2 tablespoons milk, 1 tablespoon melted Crisco, fried parsley, 4 tablespoons flour, and 2 eggs. Wash, scrape, and soak the salsify in cold water seasoned with salt and lemon juice to taste. Boil in salted, acidulated water until tender. Take it up when done, drain, and cut the salsify into pieces all the same size. Sieve the flour into a basin, work in the yolks of the eggs, the milk, and the melted Crisco. Beat to a smooth batter, season with salt and pepper totaste. When ready to fry, beat up the whites of eggs very stiffly and stir them lightly into batter. Drop the salsify into the batter, then into hot Crisco and fry to a golden brown color. Take up, drain, and serve garnished with fried parsley. February 17 Strained Gumbo Oyster Souffle *Calf's Head, Vinaigrette Baked Eggplant String Beans Russian Salad Ambrosia Coffee *Calf’s Head, Vinaigrette—Clean and scald % a calf’s head. Cover with water and boil % an hour, then plunge into cold water. When cool, remove meat and cut in small squares. Make a roux of 1 tablespoon Crisco and 2 tablespoons flour cooked thoroughly; add 4 cloves, 3 whole peppers, small onion, carrot, 2 bay leaves, dash of thyme, and 2 tablespoons strong vinegar. Add the meat. Simmer 2 hours; remove into deep dish and cover with vinaigrette sauce, which is made with % teaspoon salt, 1/2 teaspoon paprika, dash white pepper mixed with 3 tablespoons tarragon or plain vinegar. Add 6 tablespoons olive oil, 1 tablespoon gherkins, and 1 teaspoon each chives and parsley all chopped very fine, and 1 tablespoon minced green pepper. Blend well before pouring over meat. This may be served either hot or cold. Garnish with cucumber pickles cut into fan shapes. February 18 *Cheese Canapes Lamb Chops French Peas Baked Potatoes Artichoke Salad Russian Charlotte | Preserved Ginger Coffee *Cheese Canapes—8 croutes bread, %4 pound cheese, 2 tablespoons Crisco, salt and red pepper to taste, 1 teaspoon mustard, and 1 dessertspoon sherry. Cut the croutes of bread out of slices of stale bread with a round cutter 2 inches across. Fry the A Calendar of Dinners bread a golden color in hot Crisco. Cut up cheese; put it into a mortar with Crisco, and pound until it becomes a smooth paste; then season with salt and red pepper to taste. Add the mustard and sherry. When all ingredients are thoroughly mixed, put it on the croutes of bread; place them in oven until hot through, then serve at once. February 19 *Mulligatawney Soup Roast Pork, Frozen Apple Sauce Potatoes Creamed Onions Indian Salad Toasted Biscuits Cheese Mocha Souffle Coffee *Mulligatawney Soup—Saute in 1 tablespoon melted Crisco, 1 minced onion, 1 tablespoon minced cooked ham, 3 cloves, % carrot, and | stick celery, minced fine, 14 cup cooked chicken cut in dice, and 3 pints of chicken stock. Cook fifteen minutes— utes, add % a green apple, diced, 4% cup stewed or canned tomatoes, 1 teaspoon tomato catsup, | teaspoon curry powder, 2 tablespoons boiled rice, 1 teaspoon salt, and 2 drops Tabasco sauce. Simmer 3/4 hour and serve with or without thin slices of lemon cut in quarters. February 20 *Onion Cocktail Halibut, ala Martin Roast Mutton, Currant Mint Sauce Okra and Tomatoes Cucumber Jelly Salad Spanish Cream Coffee