A calendar of dinners, with 615 recipes

Biscuit mixture is made as follows: Sift 1 quart good flour, 2 teaspoons baking powder and 1 teaspoon salt, putting it through sifter 2 or 3 times. Rub into flour 1 large tablespoon Crisco and add sufficient sweet milk to make dough as soft as can be rolled and cut. Roll about 34 inch thick, cut with round biscuit cutter. April 3 Crecy Soup Mutton Cutlets Savory Lentils Roast Pigeons Chipped Potatoes Egg and Letiuce Mayonnaise * Apricot Fritters, Vanilla Sauce Coffee *Apricot Fritters—6 apricots, % pint syrup, half lemon, frying-batter, Crisco, and vanilla sauce. Select firm, ripe apricots, or preserved ones can be used, cut them in halves, and take out stones. Stew them gently in syrup with grated rind of % lemon. When they are tender, drain well, and let them cool. Have ready some frying-batter, dip apricots into it, then fry in plenty of hot Crisco. When a nice golden color, take them up, drain on paper, dish up on a napkin and serve with vanilla sauce. April 4 Brown Soup Mousse of Ham Veal Olives Mashed Potatoes Pear Salad Cheese Ramekins *Rice Souffle Fruit Custards Coffee *Rice Souffe—4 tablespoons ground rice stirred to smooth paste with % tablespoon Crisco and 6 tablespoons milk. Add remainder of a pint of milk, and put all into a saucepan, and stir tillit thickens. Add beaten yolks 4 eggs and 2 tablespoons sugar well stirred, also add the well whisked whites oe 4 eggs. Mix all thoroughly, place in a Criscoed souffle dish, and bake for % hour. Serve instantly. Spinach April 5 *White Soup Fried Fillets of Haddock Roast Chicken, Bread Sauce Potato Chips Brussels Sprouts Cress and Orange Salad Iced Castle Puddings Coffee *White Soup—2 small onions, 1 turnip, 1 pound potatoes, 1 stalk celery, 2 small parsnips or artichokes, 3 pints water, % pint milk, 1 tablespoon flour or cornstarch, 2 tablespoons Crisco, and salt to taste. Cut about 2 pounds of any white vegetables, previously washed and peeled, into pieces, or preferably several kinds mixed, and boil them until soft in the water with salt and Crisco. Rub them through steve or colander, put them back in the stew pan wiPut milk, and let boil. Put in flour, mixed smoothly with little cold water or milk, let soup boil for 10 minutes, and then serve. April 6 Broiled Soft Shell Crabs *Sweetbreads with Mushroom Puree Boiled Bermuda Onions New Green Peas Lettuce and Radish Salad Fried Cornstarch Pudding Coffee *Sweetbreads with Mushroom Puree— Blanch and prepare sweetbreads, by cutting away all the windpipes and fibrous nerves. When they are quite cool, put under a weight to flatten well. Dip them in melted Crisco and broil, without browning too much, over a clear fire. Put sweetbreads on very thin slices of round toast and serve with this puree poured over all: Chop 1 dozen fresh mushrooms and put them to cook with % pint of cream and % cup fine breadcrumbs. Cook them in double boiler till mushrooms can be pressed through rather fine sieve. Return this puree to fire, season with salt and white pepper, and let get as hot as possible before using it for sweetbreads. April 7 Grilled Brook Trout *Spring Lamb Steak, a la Minute Lentil Croquettes Potato Rissoles Grapefruit Salad Cheese Crackers Golden Parfait Coffee *Spring Lamb Steak, ala Minute—Rub some fillets of spring lamb steak with salt and pepper, and fry them gently in 3 tablespoons Crisco which has been melted in an iron frying pan, until thoroughly cooked. Remove from frying pan and keep hot. Put 12 large fresh mushroom caps in pan and cook until tender, adding % A Calendar of Dinners cup cream and salt and pepper to taste. Put lamb steak on hot platter, garnish with mushroom caps, and pour sauce around.