*Corn Chowder
Broiled Steak
Baked Potatoes
Horseradish, Cream Dressing
Scalloped Tomatoes
Celery Salad
Cherry Sponge
Coffee
*Corn Chowder—1 can corn, 1 cup salt pork cut in cubes, 1 cup potatoes, 1/2 cup chopped onions, salt and red pepper to taste, 3 cups water, 2 cups milk, 1 tablespoon Crisco, 1 tablespoon flour, and 1/2 cup crackercrumbs. Cook salt pork in frying pan for 5 minutes; add onion and cook until a yellow color. Parboil potatoes 5 minutes; add to onion with corn and water; cook 20 minutes. Thicken milk with Crisco and flour cooked together. Combine mixtures; add crackercrumbs and salt and pepper to taste, then serve.
April 10
Puree of Black Beans
Baked Macaroni *Potato Puff
Cabbage Salad
Cheese Puffs
Spice Jelly, Whipped Cream
Coffee
*Potato Puff—Prepare 2-1/2 cups hot mashed potato. Add 3/4 cup milk, 2 well-beaten yolks of eggs, 3 tablespoons Crisco, and salt and pepper to taste. Beat this well, then add beaten whites of 2 eggs. Pile lightly in Criscoed baking dish and bake until puffed and brown.
April 11
Bean Soup
Globe Artichoke with Sauce Hollandaise
Stuffed Peppers Potato Straws
*Grilled Tomatoes
Pimiento Salad
Fruit Assorted Cakes
Coffee
*Grilled Tomatoes—Wipe tomatoes, spread little Crisco on each with a knife, and set on grill pan near to clear fire. Turn often, basting or keeping moist with Crisco. Whole tomatoes cook in 7 to 10 minutes, according to size. Sliced ones in about 5 minutes. When meat or ham is being grilled tomatoes will cook in pan underneath the grid on which meat rests.
April 12