Scallop Chowder *Boiled Cod, Oyster Sauce Mashed Potatoes Stewed Corn Watercress, French Dressing Cheese Biscuits Ginger Pudding Coffee

Boiled Cod_—­Wash the fish (about 2 to 3 pounds cod), and put into a fish-kettle, containing enough boiling water to cover it.  Add some salt, bring quickly to boil; then draw pan to side of fire, and let it stay in hot water until cooked.  Do not let water boil or simmer again.  Cod cooked in this way has a much finer flavor than if it is allowed to simmer or boil.  Take up fish on drainer, slide it on to a hot dish on a folded napkin, and serve garnished with sprigs of crisp parsley.  Send to table with oyster sauce, which is made as follows:  4 tablespoons Crisco, 6 tablespoons flour, 1 small onion, 1/2 carrot, 12 whole peppers, 1/2 bay leaf, 1 clove, 1 bouquet garni, small blade mace, salt, and ten oysters.  Peel the onion, scrape carrot; put them into saucepan with bay leaf, whole pepper, bouquet garni, and clove; add milk, and bring to boil.  When milk boils take out mace and bay leaf.  Melt Crisco in small saucepan; mix in flour smoothly; whisk into this hot milk.  Stir until it boils, then let it simmer from 10 to 15 minutes.  Take out bouquet; rub sauce through a sieve.  Take 10 oysters and their liquor and put into a saucepan and bring to boiling point.  Then take the oysters 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.