A calendar of dinners, with 615 recipes

*Chickens Stewed with Olives—Cut 2 young chickens into joints and put to cook in 3 pints of water with pepper, salt and an onion. Cook until the chickens are very tender. Take up, drain and wipe chickens and fry them in Crisco till they brown. Strain water in which chickens were cooked and take a little more than 1% a pint of it for sauce. Put this into the frying pan in which chickens were fried, thicken it a little, and into it put 2 dozens olives, chopped, and 1 tablespoon capers. When it is quite hot and smooth pour over chickens and serve. March 20 * Princess Soup Veal Chops, Horseradish Sauce Fried Carrots Baked Asparagus Tips Spinach Salad Peach Mousse Coffee *Princess Soup—Chop very fine 1 cup sorrel, and cook-in 1 tablespoon Crisco. Add % teaspoon sugar, % teaspoon tarragon or white wine vinegar, 1 teaspoon salt, 1 table- spoon flour, and when boiling add 1 pint hot water. Cook for % hour, then add 1 quart white stock and a grating of nutmeg and dash of red pepper. Bring to a boil, add beaten yolk of egg and 1 cup cream and serve. March 21 Baked Shad Roe with Bacon *Broiled Lamb Chops, Mint Jelly Sauce Cucumbers Baked Asparagus Tips Shrimp Salad Rice Souffle Coffee *Broiled Lamb Chops—Trim and flatten chops, sprinkle each with sherry wine, rub with salt and white pepper and broil over a clear fire until they are done, according to the tastes of those who are to eat them. Melt together 4 tablespoons Crisco, if there are 8 chops, a small tumbler mint jelly, add to it chopped parsley and a few drops of lemon juice and pour over chops just as they are to be served. March 22 Czarina Soup *Guinea Hen, Roasted Mashed Potatoes Creamed Onions Dandelion Salad Frozen Pudding Coffee *Guinea Hen, Roasted—Truss 2 guinea hens, cover breasts with thin slices of bacon, and put in roaster and bake, basting often until tender. Remove bacon and brown. Melt in roasting pan 2 tablespoons Crisco, stir in 2 tablespoons flour, pour in gradually 2 cups scalded cream, and stir constantly. Strain, season with salt and white pepper, and, if liked, a tiny grain nutmeg, and pour this over guinea hens, or pass separately Serve with these, potato balls of uniform size, which have been sauted in Crisco and sprinkled with chopped parsley. March 23 Cream of Cauliflower Soup Flounder au Gratin *Mutton Cutlets, a la Soubise Potatoes Tossed Tomatoes Combination Salad Apple Dumplings Coffee *Mutton Cutlets, ala Soubise—6 mutton cutlets, % cup dried beans, brown sauce, 2 onions, 3 tablespoons Crisco, and % cup white sauce. Trim cutlets, season them with pepper and salt, and fry in hot Crisco. Soak dried beans in water for several hours, then boil them in a stewpan until tender. Drain, and pass them through a sieve. Melt Crisco in a saucepan, stir in sieved beans, add to them the onions, previously boiled and sieved, season, and stir over fire until hot. Then add white sauce. Dish cutlets in a circle on a hot dish, and put puree of beans and onions in center. some brown sauce round and serve. March 24 Calf’s Tail Soup *Braised Fillet of Veal Braised Belgian Endive Potato Puree Beet and Cabbage Salad Banana Trifle Coffee *Braised Fillet of Veal—3% pounds veal, 4 pound larding bacon, 1 onion, Tt carrot, 1 turnip, 1% lemon, forcemeat, stock and a little celery.