*Lobster Newburgh—2 pounds lobster, 1/4 cup Crisco, salt, red pepper, and grated nutmeg to taste, 1 tablespoon sherry, 1 tablespoon brandy, 1/3 cup cream, and 2 egg yolks. Remove cooked lobster meat from shell and cut in slices. Melt Crisco, add lobster and cook 3 minutes. Add salt, red pepper, grated nutmeg, sherry and brandy; cook 1 minute, then add cream and yolks of eggs slightly beaten, and stir until thickened. Serve with toast.
April 15
*Stewed Chicken
Baking Powder Biscuit
Spinach Buttered Parsnips
Celery and Orange Salad
Cheese Relish Ribbon Jelly
Coffee
*Stewed Chicken—Draw, singe, and joint a stewing chicken. Season pieces with pepper and salt and cover with boiling water. Cover and stew gently until tender.
Remove chicken. Place pieces in a colander on a plate in oven to drain, and thicken gravy by adding 1 tablespoon flour rubbed with 1 tablespoon Crisco. Add salt and pepper to taste, a little chopped parsley and 1 cup milk. Beat an egg until light; pour on it part of gravy, beating carefully to prevent lumps; return to remainder of gravy; bring to boil and pour over chicken.
April 16
Oyster Bisque
*Mackerel, a la Claudine Radishes
Corn Peas Potatoes
Lettuce and Pepper Grass Salad
Cheese Balls Princess Pudding
Coffee
*Mackerel, a la Claudine—Take a nice large fresh mackerel, split it down back and remove bone, season fish with melted Crisco, chopped fresh mushrooms, salt, pepper, and finely chopped shallot; put on to a grill iron and cook in front or over brisk fire for about 15 minutes, then take up and serve on hot dish with the following sauce: Take 1 cup brown sauce, 2 tablespoons capers, pinch chopped parsley, four anchovies rubbed through sieve, 1 teaspoon glaze, and 1 chopped shallot, 3 or 4 shredded button mushrooms; boil up and simmer for 10 minutes, rub through sieve, then add juice of 1 lemon and 4 chopped olives, reboil and serve.
April 17
*Potato Soup
Breaded Lamb Chops, Tomato Sauce
Mashed Potatoes
Creamed Turnips Cheese Salad
Canary Pudding Coffee