*Broiled Spanish Mackerel
Grilled Guinea Chicken
Candied Sweet Potatoes
Baked Eggplant
Cold Asparagus, Vinaigrette
Devilled Cheese
Macedoine of Fruits
Coffee
*Broiled Spanish Mackerel—Split a good-sized Spanish mackerel down the back, clean and wipe as dry as possible, leaving the head and tail on or off, as desired. Sprinkle well with salt and pepper. Rub the wire broiler with Crisco and lay on this, flesh side up. Turn when the flesh is tender and broil on the skin side until brown and crisp, and serve with cucumbers dressed with oil and lemon juice.
March 19
*Chickens Stewed with Olives
Chartreuse of Spinach
Baked Squash
Asparagus Salad
Rhubarb Tarts
Coffee
*Chickens Stewed with Olives—Cut 2 young chickens into joints and put to cook in 3 pints of water with pepper, salt and an onion. Cook until the chickens are very tender. Take up, drain and wipe chickens and fry them in Crisco till they brown. Strain water in which chickens were cooked and take a little more than 1/2 a pint of it for sauce. Put this into the frying pan in which chickens were fried, thicken it a little, and into it put 2 dozens olives, chopped, and 1 tablespoon capers. When it is quite hot and smooth pour over chickens and serve.
March 20
*Princess Soup
Veal Chops, Horseradish Sauce
Fried Carrots
Baked Asparagus Tips
Spinach Salad
Peach Mousse
Coffee
*Princess Soup—Chop very fine 1 cup sorrel, and cook in 1 tablespoon Crisco. Add 1/2 teaspoon sugar, 1/2 teaspoon tarragon or white wine vinegar, 1 teaspoon salt, 1 tablespoon flour, and when boiling add 1 pint hot water. Cook for 1/2 hour, then add 1 quart white stock and a grating of nutmeg and dash of red pepper. Bring to a boil, add beaten yolk of 1 egg and 1 cup cream and serve.
March 21