February 25
Clam Broth with Whipped Cream
Boiled Fish Dressed Cucumbers
Panned Chicken
Riced Potatoes *Stuffed Green Peppers
Celery and Lettuce Salad
Caramel Rice Pudding
Coffee
*Stuffed Green Peppers—6 large green peppers, 1 pint boiled rice, 1 tomato, 1 tablespoon Crisco, 1 medium-sized onion, and 1 teaspoon salt. Cut the tops from peppers and remove seeds. Add to rice the onion and tomato, chopped and salt. Wash peppers, stuff them with boiled rice, put on tops and stand them in a baking pan. Cover bottom of baking pan with a little water; add to it the Crisco. Bake in a quick oven 20 minutes, basting 2 or 3 times.
February 26
Cream of Beet Soup
Pork Tenderloins, Apple Sauce
Baked and Glazed Potatoes
Buttered Parsnips
*Raisin Pudding, Liquid Sauce
Coffee
*Raisin Pudding—Wash and dry 1 pound Sultana raisins; Crisco a pudding dish; put in a layer of boiled rice, over it a layer of raisins, and continue until the dish is nearly full, having rice on top. Beat 2 eggs; add 2 teaspoons sugar, 1 pinch of salt, 3 tablespoons melted Crisco, and 2 cups sweet milk; pour it over pudding, and bake 1/2 hour. Serve with liquid sauce.
February 27
Sago Soup
Brown Stew of Mutton Chops
Stewed Turnips Boiled Potatoes
*Cabbage Salad
Lemon Sponge Coffee
*Cabbage Salad—Shave 2 cups shredded cabbage in thin strips or chop fine and mix with the following dressing: 2 tablespoons Crisco, 1/2 cup hot vinegar, 1 teaspoon dry mustard, 1 tablespoon sugar, 1 teaspoon salt, 1/8 teaspoon pepper, 1/2 onion, cut fine, and 1/2 cup sweet or sour cream, milk or water. Dissolve the sugar in cream. Mix with rest of the ingredients. Mix while hot and serve with the salad slightly warmed.
February 28