January 21

Cream of Lettuce Soup Roast Shoulder of Mutton, Caper Sauce Mashed Potatoes Baked Squash Celery Salad Cheese Wafers Apple Tapioca Coffee_

_*Cream of Lettuce Soup_—­3 cups white stock, 2 heads lettuce, 2 tablespoons cooked rice, 1/4 cup cream, 1/4 tablespoon onion, finely chopped, 1 tablespoon Crisco, yolk 1 egg, nutmeg, salt and pepper to taste.  Remove outer leaves from lettuce and shred it.  Cook onion 5 minutes in Crisco, add lettuce, rice, and stock.  Add cream, yolk egg slightly beaten, nutmeg, salt, and pepper to taste.

January 22

Filleted Anchovies with Lemon Celery Ripe Olives Salted Pistachio Nuts Consomme, a la Royale *Halibut Turbans Roast Goose, Apple Jelly Potato Puff Mashed Turnip Endive and Roquefort Cheese Salad Coupe St. Jacques Coffee

Halibut Turbans_—­Have 4 slices halibut cut 1/2 an inch thick; remove skin and bone, thus securing 16 fillets.  Dip in melted Crisco; squeeze over juice of 1 lemon, little onion juice and sprinkle with salt and pepper.  Commencing with the widest end, roll each fillet into a “turban” and fasten by running through each Criscoed wooden skewer.  Bake 20 minutes, basting with hot stock, or Crisco melted in hot water.  Arrange crown shape on serving dish.  Fill the center with boiled potato-balls, dressed with salt, Crisco, and chopped parsley.  Serve with Hollandaise sauce.

January 23

Barley Soup Corned Beef *Ladies’ Cabbage Fried Celery Beet Salad Cheese Crackers Arrowroot Pudding with Stewed Fruit Coffee

Ladies’ Cabbage_—­Cut small, hard head cabbage into halves; remove core and harder portions, chop remaining part quite fine.  Throw this into kettle of boiling salted water, boil uncovered for 30 minutes; drain in colander.  Put cabbage back in saucepan, add 2 tablespoons Crisco, 1 tablespoon flour; dust flour over cabbage; stir carefully with wooden spoon, and add 1/2 pint of milk, 1/2 teaspoon of salt and 1 saltspoon of white pepper.  Stand this on back part of stove to simmer 10 minutes; send to table.

January 24

Blue Points Brown Bread Sandwiches Broiled Squabs Potato Croquettes *Cauliflower au Gratin Asparagus Salad Cheese Fingers Spanish Cream Coffee

Cauliflower au Gratin_—­Boil 1 large cauliflower, drain it, and break sprigs apart.  Arrange in layers in Criscoed baking dish, sprinkling each layer with cheese, seasoning it with pepper and salt, and little melted Crisco.  When dish is filled pour on 1 cup white sauce, sprinkle top with crumbs and cheese, and let bake 15 minutes to brown.

January 25