the mushrooms, cut off a
portion of stalk, and season with salt. Broil them over a clear fire,
turning them once, and arrange them on a very hot dish. Put a small
piece of Crisco on each mushroom, season with pepper and salt to
taste, and squeeze over them a few drops of lemon juice.

March 4

_Spanish Soup
*Baked Stuffed Heart
Mashed Potatoes
Fried Beets
Red Cabbage Salad
Orange Pudding
Coffee_

_*Baked Stuffed Heart_--Take an ox heart and season it inside with
salt and pepper, and fill it quite full of herb forcemeat; fasten
it up with a needle and string, rub the heart over well with melted
Crisco and fold it up in a well Criscoed paper; tie it up, put heart
in a baking tin in the oven, keeping it well basted with melted
Crisco, then remove the paper and dish upon a hot dish, and serve
round it a good brown sauce or tomato sauce or brown caper sauce, and
garnish with olive potatoes. This should be served while hot.

March 5

_*Scotch Broth
Browned Veal Knuckle
Riced Potatoes
Buttered Parsnips
Olive and Lettuce Salad
Cheese Straws
Apricot Parfait
Coffee_

_*Scotch Broth_--2 pounds neck mutton, 1 cup barley, 1 cup peas, 1
carrot, 1 turnip, 1 teaspoon sugar, 3 onions or leeks, 1 tablespoon
Crisco, 1 small cabbage, 1 tablespoon chopped parsley, 16 cups water
or stock, salt and pepper to taste.

Prepare vegetables and cut them into small pieces. Put water or stock
into large earthenware pan, and when it boils, add meat and barley.
Boil up, skimming frequently, add vegetables, and then simmer for 3
hours. Now stir in one extra carrot grated, salt and pepper, sugar and
Crisco. Simmer again for 30 minutes. Add parsley and broth is ready to
serve.

Vegetarian

March 6

_Spinach Soup
*Egg Cutlets, Cream Sauce
Potatoes
Brussels Sprouts
Tomatoes, French Dressing
Cheese Fingers
Sultana Pudding
Coffee_

_*Egg Cutlets_--Put 2 tablespoons Crisco into a pan, when melted,
add 2 tablespoons flour, 1 cup milk gradually, boil for 3 minutes,
stirring all the time, then add 2 raw yolks of eggs, remove from the
fire, add 2 tablespoons cooked chopped peppers, 6 chopped mushrooms,
red pepper, white pepper, salt and nutmeg to taste and four chopped
hard-cooked eggs. Turn on plate to cool. Shape into cutlets. Brush
over with beaten egg, roll in fine breadcrumbs and fry in hot Crisco.
Serve very hot with cream sauce.

March 7

_*Tapioca Puree
Br