e fish and chop it fine; add salt
and pepper, Crisco, parsley and crackercrumbs; moisten it with the egg
and mix well, turn out upon dish; then roll into cones, dip these in
beaten egg seasoned with salt and pepper, roll in breadcrumbs. Fry in
deep Crisco until delicate brown, drain them a moment, arrange neatly
on hot dish and serve with tomato sauce. The Crisco should be heated
until crumb of bread becomes golden brown in 40 seconds.

January 28

_*Croutes, a la Marie
Oyster Balls, Horseradish Sauce
Potato Souffle
Baked Cucumbers
Nut and Celery Salad
Chocolate Bavarian Cream
Coffee_

_*Croutes, a la Marie_--Pass 1 small tureen foie gras through fine
wire sieve. Put in basin, add 1 teaspoon Crisco, pepper and salt to
taste, and then stir in gently 1/2 a gill cream. Pipe with a star
tube on to round croute of short crust; garnish with pimientoes cut in
strips and whipped cream.

January 29

_Lobster Canapes
Cream of Oyster Soup Crackers
Olives
Celery
Planked Shad, Roe Sauce
Duchess Potatoes
Cucumbers, French Dressing
*Cabinet Pudding
Coffee_

_*Cabinet Pudding_--8 stale lady fingers, 12 macaroons, 3 tablespoons
cherries, currants, and citron peel chopped fine, 1 tablespoon sugar,
3 eggs, 1 pint milk, 2 teaspoons Crisco, and vanilla extract.

Decorate bottom of mold with some fruit, lay row macaroons round edge
of bottom. Cut ladyfingers into pieces, mix with fruit and loosely
fill mold. Beat eggs with little cold milk, and 2 teaspoons Crisco,
scald remainder of milk, and pour on to eggs, beating at the same
time. Sweeten and flavor to taste. Gently pour this into mold. Cover
with Criscoed paper and place in steamer to cook until set. This will
take 3/4 of an hour. Let pudding stand 1 minute or 2 before turning
out. Serve with custard sauce.

January 30

_*Croutes, a la Rosamonde
Roast Tenderloin of Pork
Sweet Potatoes, Southern Style
Spinach, a la Creme
Parmesan Cheese
Apple Salad
Cranberry Pie
Coffee_

_*Croutes, a la Rosamonde_--Take some small round tomatoes, and cut
in slices 1/4 inch thick. Lay in dish and sprinkle with melted Crisco,
vinegar, pepper and salt. Then make some round croutes of short paste
little larger than tomato; place 1 slice tomato on each, 1 rolled
fillet anchovy on top, and garnish with 1 hard-cooked egg yolk and
small piece white endive.

January 31

_Spinach Soup
*Irish Stew
Baked Macaroni