A calendar of dinners, with 615 recipes

Cut fowl into small joints, season these with salt and pepper. Slice veal thinly, line bottom of fireproof dish with this, place on top a layer of chicken. Chop mushrooms finely, saute them in Crisco in small stewpan; sprinkle half of this over pieces of chicken, then layer of hard-cooked eggs, over that thin slices bacon and chopped parsley. Continue in this way until all ingredients are used up and the fireproof dish is full; fill dish three parts full with stock. Put a strip of pastry round the edge of dish, wet this lightly with water, cover the pie with puff-pastry rolled out to the proper size and thickness; press down the paste on to the wet edge of paste, trim round. Decorate the paste at the edge according to taste; brush over pie with beaten egg, make a slit in the center of the lid, and place a circle of pastry leaves round it. Put pie in moderate oven, and bake about 1% hours. Pour in a little stock before serving. March 31 Deviled Clams *Broiled Lobsters, Melted Butter Potatoes au Natural Baked Macaroni Romaine Salad, French Dressing Snow Pudding, Chocolate Sauce Coffee *Broiled Lobsters—Kill lobsters by cutting tails off with one stroke of the knife, just where they join the body. With another clean cut A Calendar of Dinners divide each lengthwise into 2 equal parts, shell and all. Take out coral, the one long intestine and stomach. Crack claws with a hammer. Put within a Criscoed broiler, split side downward, and broil over fire. As soon as juice begins to run freely withdraw long enough to_ baste liberally with melted Crisco, and return to fire, turning often to keep in juices. Cook about 10 minutes on split or flesh side, and 8 upon other. Have ready sauce made by rubbing 2 tablespoons Crisco to cream with lemon juice and finely-minced parsley, adding little red pepper, and baste lobsters with this while hissing hot. Serve half lobster to each guest. April 1 *Fried Oysters, Tartare Sauce Roast Guinea Hens Rice Croquettes en Surprise Lettuce, Asparagus and Red Pepper Salad Cheese Wafers Pineapple Mousse Coffee *Fried Oysters—Wash, drain, and dry oysters between 2 towels; let stand in a marinade 10 or more minutes, then drain again. Roll in crackercrumbs, ‘seasoned with salt, pepper, and paprika. For 2 cups oysters, beat 2 eggs with 2 tablespoons cold water until well mixed; dip oysters, crumbed, into egg, and roll again in crumbs. Fry 1 minute in hot Crisco. Use frying-basket and cook 6 oysters at a time. Drain and serve at once with tartare sauce. The marinade is made as follows: Take 1 part melted Crisco and 3 of vinegar, with salt and pepper to taste. Stir oysters into this and let stand 10 minutes, then drain off any of the marinade that has not been absorbed. A Calendar of Dinners April 2 Emergency Soup *Veal Pot Pie Baked Dumplings Cabbage Salad Cheese Crackers Fruit Jelly, Whipped Cream Coffee *Veal Pot Pie—Wipe piece of veal from shoulder; and cut into pieces for serving; add ¥% inch strip salt pork or bacon for each piece of veal, cover with cold water, put over fire and bring quickly to boiling point, then, after boiling five minutes, skim and let simmer until meat is tender. When nearly tender, add salt and pepper to taste, and biscuit mixture cut into rounds. Cook ten minutes without lifting cover. Serve meat in center of platter, dumplings at ends and sauce, thickened, if needed, with flour and water, over whole. Dumplings may be steamed 15 minutes over saucepan boiling water. This is usually preferable, to avoid removing them from fire until instant of serving. Beaten yolks of 2 eggs, diluted with % cup cream and added to sauce, gives a richer dish.