Baked Shad Roe with Bacon
*Broiled Lamb Chops, Mint Jelly Sauce
Cucumbers Baked Asparagus Tips
Shrimp Salad
Rice Souffle
Coffee
*Broiled Lamb Chops—Trim and flatten chops, sprinkle each with sherry wine, rub with salt and white pepper and broil over a clear fire until they are done, according to the tastes of those who are to eat them. Melt together 4 tablespoons Crisco, if there are 8 chops, a small tumbler mint jelly, add to it chopped parsley and a few drops of lemon juice and pour over chops just as they are to be served.
March 22
Czarina Soup
*Guinea Hen, Roasted
Mashed Potatoes Creamed Onions
Dandelion Salad
Frozen Pudding Coffee
*Guinea Hen, Roasted—Truss 2 guinea hens, cover breasts with thin slices of bacon, and put in roaster and bake, basting often until tender. Remove bacon and brown. Melt in roasting pan 2 tablespoons Crisco, stir in 2 tablespoons flour, pour in gradually 2 cups scalded cream, and stir constantly. Strain, season with salt and white pepper, and, if liked, a tiny grain nutmeg, and pour this over guinea hens, or pass separately. Serve with these, potato balls of uniform size, which have been sauted in Crisco and sprinkled with chopped parsley.
March 23
Cream of Cauliflower Soup
Flounder au Gratin
*Mutton Cutlets, a la Soubise
Potatoes Tossed Tomatoes
Combination Salad
Apple Dumplings
Coffee
*Mutton Cutlets, a la Soubise—6 mutton cutlets, 1/2 cup dried beans, brown sauce, 2 onions, 3 tablespoons Crisco, and 1/2 cup white sauce. Trim cutlets, season them with pepper and salt, and fry in hot Crisco.
Soak dried beans in water for several hours, then boil them in a stewpan until tender. Drain, and pass them through a sieve. Melt Crisco in a saucepan, stir in sieved beans, add to them the onions, previously boiled and sieved, season, and stir over fire until hot. Then add white sauce. Dish cutlets in a circle on a hot dish, and put puree of beans and onions in center. Pour some brown sauce round and serve.
March 24