Puree, a l’Indienne Lamb Stew with Dumplings Lettuce, French Dressing Cheese Balls Snow Pudding Coffee_
_*Puree, a l’Indienne_—2 large apples, 4 tablespoons Crisco, 1 large onion, 1 large carrot, 1 turnip, white 2 leeks, 1 stalk celery, sprig parsley, 1 bay leaf, 1 tablespoon cocoanut, juice 1/2 lemon, 1 tomato, 1 teaspoon salt, 1/2 teaspoon red pepper, 1 tablespoon curry powder, 1 teaspoon curry paste, 1/2 cup cream, some boiled rice, and 2 quarts of water.
Melt Crisco, cut up all vegetables (prepared) into rough pieces, fry them a little in hot Crisco, add also curry powder, and fry it. Do not peel apples; simply wipe, cut up and add with vegetables. When fried for 7 minutes, add all ingredients except cream, simmer till soft, then rub all through fine sieve, return to pan to reheat, and gently add cream. Serve rice on paper mat, as croutons are served with most soups.
Fish Chowder Cucumber and Tomato Salad Cheese Croquettes Bakewell Pudding Coffee_
_*Fish Chowder_—1 white fish weighing 5 pounds, 4 cups potato dice, 1/2 cup onion dice, 1/2 cup salt pork dice, salt, pepper, and red pepper to taste, 4 cups hot water, 2 tablespoons Crisco, 4 tablespoons flour, 4 cups milk, and 10 buttered crackers. Remove head and skin and cut fish into fillets. Cover head, skin and bones with cold water; simmer 20 minutes, strain. Reserve liquor. Parboil potatoes 10 minutes. Cook onion in salt pork until yellow. Arrange in layers, fish, potatoes, onions and salt pork; cover with water in which bones were cooked, and simmer until potatoes are tender. Thicken milk with Crisco and flour cooked together, combine mixtures, add seasonings, and pour over buttered crackers which have been previously soaked in cold milk. Do not allow onion or salt pork to burn.
Turnip Soup Beefsteak and Kidney Pie Potatoes Peas Lettuce Salad Caramel Trifle Coffee_
_*Turnip Soup_—Take 2 pounds of peeled turnips, cut into small squares, place in a stewpan with 4 tablespoons Crisco, stir them over a quick fire, add pinch salt, 1 tablespoon flour, add 3 pints of stock, simmer gently for 1-1/2 hours, and pass whole through a sieve. Put back in stewpan, and add little seasoning. Bring to boil, and just before sending to table add 1 cup of good cream.