leaves round it. Put pie in moderate oven, and bake
about 1-1/2 hours. Pour in a little stock before serving.

March 31

_Deviled Clams
*Broiled Lobsters, Melted Butter
Potatoes au Natural
Baked Macaroni
Romaine Salad, French Dressing
Snow Pudding, Chocolate Sauce
Coffee_

_*Broiled Lobsters_--Kill lobsters by cutting tails off with one
stroke of the knife, just where they join the body. With another clean
cut divide each lengthwise into 2 equal parts, shell and all. Take out
coral, the one long intestine and stomach. Crack claws with a hammer.
Put within a Criscoed broiler, split side downward, and broil over
fire. As soon as juice begins to run freely withdraw long enough to
baste liberally with melted Crisco, and return to fire, turning often
to keep in juices. Cook about 10 minutes on split or flesh side, and
8 upon other. Have ready sauce made by rubbing 2 tablespoons Crisco
to cream with lemon juice and finely-minced parsley, adding little
red pepper, and baste lobsters with this while hissing hot. Serve half
lobster to each guest.

April 1

_*Fried Oysters, Tartare Sauce
Roast Guinea Hens
Rice Croquettes en Surprise
Lettuce, Asparagus and Red Pepper Salad
Cheese Wafers
Pineapple Mousse
Coffee_

_*Fried Oysters_--Wash, drain, and dry oysters between 2 towels; let
stand in a marinade 10 or more minutes, then drain again. Roll in
crackercrumbs, seasoned with salt, pepper, and paprika. For 2 cups
oysters, beat 2 eggs with 2 tablespoons cold water until well mixed;
dip oysters, crumbed, into egg, and roll again in crumbs.

Fry 1 minute in hot Crisco. Use frying-basket and cook 6 oysters at a
time. Drain and serve at once with tartare sauce.

The marinade is made as follows: Take 1 part melted Crisco and 3 of
vinegar, with salt and pepper to taste. Stir oysters into this and let
stand 10 minutes, then drain off any of the marinade that has not been
absorbed.

April 2

_Emergency Soup
*Veal Pot Pie
Baked Dumplings
Cabbage Salad
Cheese
Crackers
Fruit Jelly, Whipped Cream
Coffee_

_*Veal Pot Pie_--Wipe piece of veal from shoulder; and cut into pieces
for serving; add 1/2 inch strip salt pork or bacon for each piece
of veal, cover with cold water, put over fire and bring quickly to
boiling point, then, after boiling five minutes, skim and let simmer
until meat is tender. When nearly tender, add salt and pepper to
taste, and biscuit mixtur