blespoon 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
Cucumbers
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 breasts 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
pass separately. Serve with these, potato balls 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 pass 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.
Then add white sauce. Dish cutlets in a circle on a hot dish, and put
puree of beans and onions in center. Pour some brown sauce round and
serve.

March 24

_Calf's Tail Soup
*Braised Fillet of Veal
Braised Belgian Endive
Potato Puree
Beet and Cabbage Salad
Banana Trifle
Coffee_

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