A calendar of dinners, with 615 recipes

*Grilled Mushrooms Vegetable Soup Cheese Omelet Baked Beans Iced Asparagus Fruit in Jelly Coffee *Grilled Mushrooms—1 cup mushrooms, pepper and salt to taste, Crisco, and lemon juice. Carefully peel the mushrooms, cut off a portion of stalk, and season with salt. Broil them over a clear fire, turning them once, and arrange them on a very hot dish. Put a small piece of Crisco on each mushroom, season with pepper and salt to taste, and squeeze over them a few drops of lemon juice. March 4 Spanish Soup *Baked Stuffed Heart Mashed Potatoes Fried Beets Red Cabbage Salad Orange Pudding Coffee “*Baked Stuffed Heart—Take an ox heart and season it inside with salt and pepper, and fill it quite full of herb forcemeat; fasten it up with a needle and string, rub the heart over well with melted Crisco and fold it up in a well Criscoed paper; tie it up, put heart in a baking tin in the oven, keeping it well basted with melted Crisco, then remove the paper and dish upon a hot dish, and serve round it a good brown sauce or tomato sauce or brown caper sauce, and garnish with olive potatoes. This should be served while hot. March 5 *Scotch Broth Browned Veal Knuckle Riced Potatoes Buttered Parsnips Olive and Lettuce Salad Cheese Straws Apricot Parfait Coffee *Scotch Broth—2 pounds neck mutton, 1 cup barley, 1 cup peas, 1 carrot, 1 turnip, 1 teaspoon sugar, 3 onions or leeks, 1 tablespoon Crisco, 1 small cabbage, 1 tablespoon chopped parsley, 16 cups water or stock, salt and pepper to taste. Prepare vegetables and cut them into small pieces. Put water or stock into large earthenware pan, and when it boils, add meat and barley. Boil up, skimming frequently, add vegetables, and then simmer for 3 hours. Now stir in one extra carrot grated, salt and pepper, sugar and Crisco. Simmer again for 30 minutes. Add parsley and broth is ready to serve. Vegetarian March 6 Spinach Soup *Egg Cutlets, Cream Sauce Potatoes Brussels Sprouts Tomatoes, French Dressing Cheese Fingers Sultana Pudding Coffee *Egg Cutlets—Put 2 tablespoons Crisco into a pan, when melted, add 2 tablespoons flour, 1 cup milk gradually, boil for 3 minutes, stirring all the time, then add 2 raw yolks of eggs, remove from the fire, add 2 tablespoons cooked chopped peppers, 6 chopped mushrooms, red_ pepper, white pepper, salt and nutmeg to taste and four chopped hard-cooked eggs. Turn on plate to cool. Shape into cutlets. Brush over with beaten egg, roll in fine breadcrumbs and fry in hot Crisco. Serve very hot with cream sauce. March 7 *Tapioca Puree Brazilian Stew Beans Mashed Potatoes White Grape Salad Wafers Cheese Ginger Ice Cream Coffee *Tapioca Puree—| quart white stock, or half stock and half milk, % pint cream, | tablespoon melted Crisco, yolks of 3 eggs, 1 tablespoon fine sago or crushed tapioca, salt and pepper to taste. The stock should be well flavored, otherwise it must be simmered with a little onion, carrot, celery, and herbs, and strained for use. Bring stock to boiling point, sprinkle in sago, or tapioca, and stir and cook until it ‘becomes transparent; then let soup cool slightly. Mix yolks of eggs and the cream together, then the melted Crisco, and add to soup and stir till it thickens; it should have the consistency of single cream. When a thicker soup is desired, mix teaspoon flour or cornstarch with a little milk, and add it to soup at same time as sago or tapioca. Season to taste, and serve, A Calendar of Dinners March 8 Turnip Soup Beef Stew with Dumplings Parsnips Mashed Potatoes Russian Salad Cheese Crackers *Bird’s Nest Pudding Coffee