_*Apple Pie_--Use Crisco Plain Paste. For filling for a medium-sized pie tin, use 3 cups pared and sliced apples, 1/2 cup sugar, 1/8 teaspoon salt, 1 tablespoon Crisco, 1/4 teaspoon cinnamon, 1 tablespoon lemon juice, and grated rind of 1/2 lemon.
March 13
_Baked Stuffed Haddock Julienne Potatoes Creamed Cuc.u.mbers Egg Salad *Steamed Graham Pudding, Hard Sauce Coffee_
_*Steamed Graham Pudding_--1/2 cup mola.s.ses, 1/2 cup milk, 1 egg, 1/4 cup Crisco, 1-1/2 cups graham flour, 1/2 teaspoon soda, 1 teaspoon salt, 1 cup stoned and chopped dates.
Melt Crisco, add mola.s.ses, milk, egg well beaten, dry ingredients, mixed and sifted, and dates; turn into Criscoed mold, cover, and steam 2-1/2 hours. Serve with hard sauce. Figs cut in small pieces may be used in place of dates.
March 14
_*Breaded Chops Baked Potatoes Celery Hearts Creamed Carrots and Peas Lettuce, French Dressing Apricot Whip, Custard Sauce Coffee_
_*Breaded Chops_--Wipe and trim mutton chops, sprinkle with salt and pepper, dip in crumbs, egg, then crumbs, and fry in hot Crisco from 5 to 8 minutes, then drain. Do not fry more than 4 chops at a time, and allow the Crisco to reheat between fryings. After testing Crisco for temperature put in the chops, then lower the heat that the surface of the chops may not be burned while the inside is yet under done.
March 15
_*Sardine Canapes Baked Beans Baked Potatoes Apple and Celery Salad Cheese Wafers Date Cream Pie Coffee_
_*Sardine Canapes_--Take 6 or 8 sardines, mash up with yolk of a hard-cooked egg, pepper and salt to taste, a little lemon juice and 1 teaspoon melted Crisco. Have some rounds of bread fried a pretty golden brown color in hot Crisco, spread the mixture on the croutes; garnish round the edges with some finely chopped parsley and white of 1 egg rubbed through sieve.
March 16
_*Clam Bisque Crackers Codfish b.a.l.l.s Escalloped Tomatoes Cuc.u.mber Salad Bermuda Onions Custard Pie Coffee_
_*Clam Bisque_--2 cups clams, 2 tablespoons chopped onions, bit of bay leaf, 3 tablespoons Crisco, 4 tablespoons flour, 2 cups chicken stock, 1 teaspoon salt, pepper and red pepper to taste, 1 pint hot cream, and 1 teaspoon Worcestershire Sauce.
Chop clams, and cook in stock 20 minutes. Melt Crisco, add onions, cook 5 minutes; add flour, strained clam liquor, cook 5 minutes; add seasonings, cream, and serve.
St. Patrick"s Day
March 17
_Irish Potato Bisque Olives Salted Pistachio Nuts *Boiled Salmon, Parsley Sauce Mashed Potatoes Brussels Sprouts Shamrock Salad St. Patrick"s Pie Green Frosted Cakes Green Mints Coffee_
_*Boiled Salmon_--Put the salmon in enough boiling water to cover, add 1 teaspoon salt to each quart of water; boil 1 minute, then draw on one side, and simmer slowly until cooked, allowing 10 minutes to the pound; drain thoroughly, and serve on folded napkin; decorate with parsley.
Serve with parsley sauce. For sauce. Blend 2 tablespoons Crisco with 2 tablespoons flour, add 1 cup milk, salt, pepper, and red pepper to taste, stir till boiling, then boil 8 minutes, add 2 tablespoons chopped parsley, mix well and use.
March 18
_*Broiled Spanish Mackerel Grilled Guinea Chicken Candied Sweet Potatoes Baked Eggplant Cold Asparagus, Vinaigrette Devilled Cheese Macedoine of Fruits Coffee_
_*Broiled Spanish Mackerel_--Split a good-sized Spanish mackerel down the back, clean and wipe as dry as possible, leaving the head and tail on or off, as desired. Sprinkle well with salt and pepper. Rub the wire broiler with Crisco and lay on this, flesh side up. Turn when the flesh is tender and broil on the skin side until brown and crisp, and serve with cuc.u.mbers dressed with oil and lemon juice.
March 19
_*Chickens Stewed with Olives Chartreuse of Spinach Baked Squash Asparagus Salad Rhubarb Tarts Coffee_
_*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 1/2 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 1/2 teaspoon sugar, 1/2 teaspoon tarragon or white wine vinegar, 1 teaspoon salt, 1 tablespoon flour, and when boiling add 1 pint hot water. Cook for 1/2 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 1 egg and 1 cup cream and serve.
March 21
_Baked Shad Roe with Bacon *Broiled Lamb Chops, Mint Jelly Sauce Cuc.u.mbers 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 b.r.e.a.s.t.s 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 pa.s.s separately. Serve with these, potato b.a.l.l.s 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, a la Soubise_--6 mutton cutlets, 1/2 cup dried beans, brown sauce, 2 onions, 3 tablespoons Crisco, and 1/2 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 pa.s.s 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.