ers and cut each in quarters. Heat the sauce and add
the oyster liquor, reduce well, strain and return to saucepan; stir in
1 yolk of egg, bind, and then add oysters and lemon juice. Stir till
hot, but it must not boil. Season to taste and serve.

March 26

_Pepper Cocktail
*Fried Pigeons
Baked Onions
Mashed Potatoes
Celery and Nut Salad
Cheese Custards
Orange Ice Cream
Coffee_

_*Fried Pigeons_--4 pigeons, 1/2 pound sausage meat, 1 egg, carrot,
turnip, onion, celery, mace, and cloves. Empty and split pigeons
in halves, lengthways; remove 1 joint of wing and of leg, and truss
neatly; wash thoroughly.

Put into a stewpan, a small bit turnip and carrot, small onion, bit of
celery, blade of mace, few cloves and whole peppers; place pigeons on
top; add 2 cups water, and all giblets of pigeons nicely cleaned and
prepared; cover all with Criscoed paper and cover them with lid, and
cook gently 1 hour. Remove pigeons from pan, and dry each thoroughly.
Divide sausage into 4 portions; fill hollow of pigeons with these, and
with floured hands pat it quite smooth, using flour all over pigeons.
Have an egg well beaten; cover carefully with it, and roll in fine
breadcrumbs. Put into hot Crisco, and fry a golden brown. Have the
following sauce in dish, and place the pigeons neatly in center:
Strain liquor pigeons were stewed in, and into pan put 1 tablespoon
flour and 1 tablespoon Crisco, moisten it with a little cold water;
then add to it the liquor, a 1/4 teaspoon meat extract, 1 small tomato
chopped up, and salt to taste; let all boil for 10 minutes; then
strain. It may require more stock or water to be added to make sauce a
good consistency.

March 27

_Grape Fruit Cocktail
Roast Duck, Currant Jelly
*Creamed Turnips
Sweet Potato Croquettes
Apple Salad
Cheese Straws
Marmalade Ice Cream
Coffee_

_*Creamed Turnips_--Wash turnips, and cut in 1/2 inch cubes. Cook 3
cups in boiling salted water 20 minutes, or until soft. Drain, and
serve with the following sauce: 2 tablespoons Crisco, 2 tablespoons
flour, 1 cup milk, 1/4 teaspoon salt, and pepper to taste. Put Crisco
in saucepan, stir until melted and bubbling; add flour mixed with
seasonings, and stir until thoroughly blended. Pour on gradually the
milk, adding about 1/3 at a time, stirring until well mixed, then
beating until smooth and glossy.

March 28

_Anchovy Eclairs
*Planked Shad, Butter Sauce
Cucumbers