Cream of Cabbage Soup
Celery Olives
*Halibut, a la Poulette, White Sauce
Baked Potatoes
Macaroni, Italian Style
Chicory Salad Cheese Crusts
Plum Pudding Coffee
*Halibut, a la Poulette—Slice of halibut, weighing 2 pounds, 1/4 cup melted Crisco, 2 teaspoons lemon juice, few drops onion juice, pepper and salt to taste.
Clean fish and cut into neat fillets. Add seasonings to melted Crisco, and put dish containing Crisco in saucepan of hot water to keep Crisco melted. Take up each fillet separately with a fork, dip in Crisco, roll and fasten with small wooden skewer. Put in shallow pan, dredge with flour, and bake 12 minutes in hot oven. Remove skewers, arrange on platter for serving, pour around 1-1/2 cups white sauce, and garnish with yolks of 2 hard-cooked eggs rubbed through a strainer, whites of hard-cooked eggs cut in strips, lemon cut fan-shaped, and parsley.
March 11
Asparagus Soup
Baked Salmon, Hollandaise Sauce
Mashed Potatoes *Spinach, a la Creme
Escarole Salad Cheese Straws
Cocoanut Pudding Coffee
*Spinach, a la Creme—2 pounds spinach, pepper, salt, and nutmeg to taste, 2 tablespoons Crisco, 1/2 cup thick cream, and 1 teaspoon sugar.
Wash and pick spinach, throw it into a pan of boiling water containing a little salt and soda; boil until tender, 10 to 15 minutes; pour on to a wire sieve, and squeeze out all the water; rub through the sieve with a wooden spoon; put spinach into a saucepan, with seasoning, butter, and cream. The spinach may be prepared as above and mixed with white sauce instead of cream; garnish with fried croutons.
March 12
Porterhouse Steak, Maitre d'Hotel Butter
French Fried Potatoes
Stewed Tomatoes
Shredded Cabbage, Cream Dressing
*Apple Pie Cheese Coffee
*Apple Pie—Use Crisco Plain Paste. For filling for a medium-sized pie tin, use 3 cups pared and sliced apples, 1/2 cup sugar, 1/8 teaspoon salt, 1 tablespoon Crisco, 1/4 teaspoon cinnamon, 1 tablespoon lemon juice, and grated rind of 1/2 lemon.