March 13
Baked Stuffed Haddock
Julienne Potatoes Creamed Cucumbers
Egg Salad
*Steamed Graham Pudding, Hard Sauce
Coffee
*Steamed Graham Pudding—1/2 cup molasses, 1/2 cup milk, 1 egg, 1/4 cup Crisco, 1-1/2 cups graham flour, 1/2 teaspoon soda, 1 teaspoon salt, 1 cup stoned and chopped dates.
Melt Crisco, add molasses, milk, egg well beaten, dry ingredients, mixed and sifted, and dates; turn into Criscoed mold, cover, and steam 2-1/2 hours. Serve with hard sauce. Figs cut in small pieces may be used in place of dates.
March 14
*Breaded Chops
Baked Potatoes Celery Hearts
Creamed Carrots and Peas
Lettuce, French Dressing
Apricot Whip, Custard Sauce
Coffee
*Breaded Chops—Wipe and trim mutton chops, sprinkle with salt and pepper, dip in crumbs, egg, then crumbs, and fry in hot Crisco from 5 to 8 minutes, then drain. Do not fry more than 4 chops at a time, and allow the Crisco to reheat between fryings. After testing Crisco for temperature put in the chops, then lower the heat that the surface of the chops may not be burned while the inside is yet under done.
March 15
*Sardine Canapes
Baked Beans
Baked Potatoes
Apple and Celery Salad
Cheese Wafers
Date Cream Pie
Coffee
*Sardine Canapes—Take 6 or 8 sardines, mash up with yolk of a hard-cooked egg, pepper and salt to taste, a little lemon juice and 1 teaspoon melted Crisco. Have some rounds of bread fried a pretty golden brown color in hot Crisco, spread the mixture on the croutes; garnish round the edges with some finely chopped parsley and white of 1 egg rubbed through sieve.