Potato Puff
Asparagus Salad
Cheese Sandwiches
Cafe Parfait
Coffee_

_*Planked Shad_--Clean and split down the back a good 3-pound shad.
Heat plank very hot, lay fish upon it, skin side down, or that portion
will be raw. The hot plank cooks it. Brush flesh carefully over with
olive oil, then sprinkle with salt and pepper. Bake for 30 minutes in
a hot oven. Baste frequently with melted Crisco. It may be cooked in
a gas range having the flame over the fish. When cooked pour over the
fish 2 tablespoons melted Crisco and juice of 1 lemon. Garnish with
parsley and quarters of lemon. Set the plank on a serving dish and
serve with butter sauce.

March 29

_Printanier Soup
Broiled Chicken, Oyster Sauce
*Duchesse Potatoes
String Beans
Watercress, French Dressing
Cheese Biscuits
Lemon Meringue Pie
Coffee_

_*Duchesse Potatoes_--Wash, peel and boil two pounds potatoes, drain
off water and dry in oven, then rub through sieve, add 3 egg yolks,
2 tablespoons Crisco, 1 tablespoon cream, seasoning salt, pepper and
grated nutmeg. When well mixed lay on floured board and divide into
12 pieces, shape each piece into a square, put them on a buttered tin,
brush over with beaten egg and bake in hot oven till well browned.

March 30

_Cream of Barley Soup
English Chicken Pie
Broiled Tomatoes
Cucumber Salad with Red Peppers
Biscuits
Cheese
Coffee_

_*English Chicken Pie_--1 chicken, 1/2 pound veal fillet, 4 ounces
bacon, 3 hard-cooked eggs, 1/4 pound mushrooms, 2 tablespoons Crisco,
pepper and salt to taste, chopped parsley, puff-pastry, stock, and 1
egg.

Cut fowl into small joints, season these with salt and pepper. Slice
veal thinly, line bottom of fireproof dish with this, place on top a
layer of chicken. Chop mushrooms finely, saute them in Crisco in small
stewpan; sprinkle half of this over pieces of chicken, then layer of
hard-cooked eggs, over that thin slices bacon and chopped parsley.
Continue in this way until all ingredients are used up and the
fireproof dish is full; fill dish three parts full with stock. Put a
strip of pastry round the edge of dish, wet this lightly with water,
cover the pie with puff-pastry rolled out to the proper size and
thickness; press down the paste on to the wet edge of paste, trim
round. Decorate the paste at the edge according to taste; brush over
pie with beaten egg, make a slit in the center of the lid, and place
a circle of pastry