Cream Soup
Flounder au Gratin
Veal Cutlets, Brown Gravy
Creamed Potatoes
Cauliflower Polonaise
Radish Salad
*Friar's Omelet
Coffee
*Friar's Omelet—Peel and core 1 pound cooking apples, and boil to pulp with little water and sugar. When nearly, cold add 1 tablespoon Crisco and 1 or 2 well beaten eggs.
Crisco a pudding dish and coat thickly with breadcrumbs. Pour in mixture and cover thickly with more breadcrumbs. Cook in oven for 3/4 of an hour. A little lemon peel can be added if liked.
February 12
Gravy Soup
Fish Souffle
Beef Olives
Braised Turnips Carrots
Potato Puff
Apple and Grapefruit Salad
*Coburg Pudding
Coffee
*Coburg Pudding—3 cups milk, 1/2 cup rice, 1 cup boiling water, 1 egg, 4 tablespoons sugar, 1 teaspoon powdered cinnamon, 1 tablespoon Crisco, and 1/2 teaspoon salt.
Well wash rice, sprinkle it into boiling water and cook gently until all water is absorbed. Heat milk, in double saucepan if possible, add half-cooked rice and boil gently until it is perfectly soft and of thick creamy consistency. Should it become too thick before it is really soft, add more milk. Beat egg, until very light, add half sugar to it. When rice is cooked, whisk egg in at once, a little at a time. Then add salt and piece of Crisco size of walnut. Turn mixture into dish in which it is to be served. Mix rest of sugar with cinnamon. Sprinkle this evenly over top of rice. Put rest of Crisco in small pieces over top of pudding just before it is required. Place pudding in front of fire, or in oven for second or two, when Crisco, etc., will form a delicious sauce over surface of pudding.
February 13
*Bombay Toast
Boiled Halibut, Lobster Sauce
Roast Capon Beet and Potato Salad
Cheese Ramekins
Peach Border
Coffee
*Bombay Toast—Fry the required number of croutes in Crisco. When cold spread with paste of pounded chicken and cream. Chop some capers, and lay in a thick line across the chicken paste. On one-half put grated yolk of hard-cooked egg, on the other half put grated white of hard-cooked egg, and serve.