April 9

_*Corn Chowder
Broiled Steak
Baked Potatoes
Horseradish, Cream Dressing
Scalloped Tomatoes
Celery Salad
Cherry Sponge
Coffee_

_*Corn Chowder_--1 can corn, 1 cup salt pork cut in cubes, 1 cup
potatoes, 1/2 cup chopped onions, salt and red pepper to taste, 3 cups
water, 2 cups milk, 1 tablespoon Crisco, 1 tablespoon flour, and 1/2
cup crackercrumbs. Cook salt pork in frying pan for 5 minutes; add
onion and cook until a yellow color. Parboil potatoes 5 minutes;
add to onion with corn and water; cook 20 minutes. Thicken milk with
Crisco and flour cooked together. Combine mixtures; add crackercrumbs
and salt and pepper to taste, then serve.

April 10

_Puree of Black Beans
Baked Macaroni
*Potato Puff
Cabbage Salad
Cheese Puffs
Spice Jelly, Whipped Cream
Coffee_

_*Potato Puff_--Prepare 2-1/2 cups hot mashed potato. Add 3/4 cup
milk, 2 well-beaten yolks of eggs, 3 tablespoons Crisco, and salt and
pepper to taste. Beat this well, then add beaten whites of 2 eggs.
Pile lightly in Criscoed baking dish and bake until puffed and brown.

April 11

_Bean Soup
Globe Artichoke with Sauce Hollandaise
Stuffed Peppers
Potato Straws
*Grilled Tomatoes
Pimiento Salad
Fruit
Assorted Cakes
Coffee_

_*Grilled Tomatoes_--Wipe tomatoes, spread little Crisco on each with
a knife, and set on grill pan near to clear fire. Turn often, basting
or keeping moist with Crisco. Whole tomatoes cook in 7 to 10 minutes,
according to size. Sliced ones in about 5 minutes. When meat or ham is
being grilled tomatoes will cook in pan underneath the grid on which
meat rests.

April 12

_*Hollandaise Soup
Escalloped Potatoes
Vegetable Pie
Celery Patties
Romaine Salad
Chocolate Tapioca
Coffee_

_*Hollandaise Soup_--1 quart vegetable stock, 4 tablespoons Crisco, 4
tablespoons flour, 4 yolks eggs, 1/2 pint cream, 1/2 cup green peas,
cooked, 1 teaspoon salt, 1/2 cup carrot, cut in small pieces, cooked,
1 teaspoon sugar, 1/2 cup cut cucumber, cooked, and 1 teaspoon chopped
tarragon.

Trim peas, carrots and cucumbers with round cutter, size and shape of
peas. Cook them in boiling water, being careful not to cook them too
much. Melt Crisco and flour in stewpan; add stock and let boil well.
Break yolks of eggs into a basin and add cream, then add the liaison
of eggs and cream to stock; let it just come to boil, being careful
it does not curdle.