February 25

_Clam Broth with Whipped Cream
Boiled Fish
Dressed Cucumbers
Panned Chicken
Riced Potatoes
*Stuffed Green Peppers
Celery and Lettuce Salad
Caramel Rice Pudding
Coffee_

_*Stuffed Green Peppers_--6 large green peppers, 1 pint boiled rice,
1 tomato, 1 tablespoon Crisco, 1 medium-sized onion, and 1 teaspoon
salt. Cut the tops from peppers and remove seeds. Add to rice the
onion and tomato, chopped and salt. Wash peppers, stuff them with
boiled rice, put on tops and stand them in a baking pan. Cover bottom
of baking pan with a little water; add to it the Crisco. Bake in a
quick oven 20 minutes, basting 2 or 3 times.

February 26

_Cream of Beet Soup
Pork Tenderloins, Apple Sauce
Baked and Glazed Potatoes
Buttered Parsnips
*Raisin Pudding, Liquid Sauce
Coffee_

_*Raisin Pudding_--Wash and dry 1 pound Sultana raisins; Crisco
a pudding dish; put in a layer of boiled rice, over it a layer of
raisins, and continue until the dish is nearly full, having rice
on top. Beat 2 eggs; add 2 teaspoons sugar, 1 pinch of salt, 3
tablespoons melted Crisco, and 2 cups sweet milk; pour it over
pudding, and bake 1/2 hour. Serve with liquid sauce.

February 27

_Sago Soup
Brown Stew of Mutton Chops
Stewed Turnips
Boiled Potatoes
*Cabbage Salad
Lemon Sponge
Coffee_

_*Cabbage Salad_--Shave 2 cups shredded cabbage in thin strips or chop
fine and mix with the following dressing: 2 tablespoons Crisco,
1/2 cup hot vinegar, 1 teaspoon dry mustard, 1 tablespoon sugar, 1
teaspoon salt, 1/8 teaspoon pepper, 1/2 onion, cut fine, and 1/2 cup
sweet or sour cream, milk or water. Dissolve the sugar in cream. Mix
with rest of the ingredients. Mix while hot and serve with the salad
slightly warmed.

February 28

_Consomme with Spaghetti
*Chicken Souffle
Creamed Potatoes
Celery and Apple Salad
Stuffed Dates
Coffee_

_*Chicken Souffle_--2 cups cold roast chicken, a 1/4 cup cold boiled
ham or tongue, 5 tablespoons Crisco, 2 tablespoons flour, 1/2 cup
cream, 3/4 cup chicken broth, a 1/4 cup chopped nut meats, salt and
paprika to taste, and 4 eggs beaten separately.

The chicken, ham or tongue should be chopped very fine before
measuring. Melt 3 tablespoons Crisco in a frying pan; add the chopped
meat and stir over fire until Crisco is absorbed. Make a sauce of 2
tablespoons Crisco, the flour, broth and cream. Pound the meat in a
mortar, adding mea