*Apricot Fritters—6 apricots, 1/2 pint syrup, half lemon, frying-batter, Crisco and vanilla sauce.
Select firm, ripe apricots, or preserved ones can be used, cut them in halves, and take out stones. Stew them gently in syrup with grated rind of 1/2 lemon. When they are tender, drain well, and let them cool. Have ready some frying-batter, dip apricots into it, then fry in plenty of hot Crisco. When a nice golden color, take them up, drain on paper, dish up on a napkin and serve with vanilla sauce.
April 4
Brown Soup
Mousse of Ham
Veal Olives
Mashed Potatoes Spinach
Pear Salad
Cheese Ramekins
*Rice Souffle Fruit Custards
Coffee
*Rice Souffle—4 tablespoons ground rice stirred to smooth paste with 1/2 tablespoon Crisco and 6 tablespoons milk. Add remainder of a pint of milk, and put all into a saucepan, and stir till it thickens. Add beaten yolks 4 eggs and 2 tablespoons sugar well stirred, also add the well whisked whites of 4 eggs. Mix all thoroughly, place in a Criscoed souffle dish, and bake for 1/2 hour. Serve instantly.
April 5
*White Soup
Fried Fillets of Haddock
Roast Chicken, Bread Sauce
Potato Chips Brussels Sprouts
Cress and Orange Salad
Iced Castle Puddings
Coffee
*White Soup—2 small onions, 1 turnip, 1 pound potatoes, 1 stalk celery, 2 small parsnips or artichokes, 3 pints water, 1/2 pint milk, 1 tablespoon flour or cornstarch, 2 tablespoons Crisco, and salt to taste.
Cut about 2 pounds of any white vegetables, previously washed and peeled, into pieces, or preferably several kinds mixed, and boil them until soft in the water with salt and Crisco. Rub them through sieve or colander, put them back in the stew pan with milk, and let boil. Put in flour, mixed smoothly with little cold water or milk; let soup boil for 10 minutes, and then serve.
April 6