Croutes, a la Marie Oyster Balls, Horseradish Sauce Potato Souffle Baked Cucumbers Nut and Celery Salad Chocolate Bavarian Cream Coffee_

_*Croutes, a la Marie_—­Pass 1 small tureen foie gras through fine wire sieve.  Put in basin, add 1 teaspoon Crisco, pepper and salt to taste, and then stir in gently 1/2 a gill cream.  Pipe with a star tube on to round croute of short crust; garnish with pimientoes cut in strips and whipped cream.

January 29

Lobster Canapes Cream of Oyster Soup Crackers Olives Celery Planked Shad, Roe Sauce Duchess Potatoes Cucumbers, French Dressing *Cabinet Pudding Coffee

Cabinet Pudding_—­8 stale lady fingers, 12 macaroons, 3 tablespoons cherries, currants, and citron peel chopped fine, 1 tablespoon sugar, 3 eggs, 1 pint milk, 2 teaspoons Crisco, and vanilla extract.

Decorate bottom of mold with some fruit, lay row macaroons round edge of bottom.  Cut ladyfingers into pieces, mix with fruit and loosely fill mold.  Beat eggs with little cold milk, and 2 teaspoons Crisco, scald remainder of milk, and pour on to eggs, beating at the same time.  Sweeten and flavor to taste.  Gently pour this into mold.  Cover with Criscoed paper and place in steamer to cook until set.  This will take 3/4 of an hour.  Let pudding stand 1 minute or 2 before turning out.  Serve with custard sauce.

January 30

Croutes, a la Rosamonde Roast Tenderloin of Pork Sweet Potatoes, Southern Style Spinach, a la Creme Parmesan Cheese Apple Salad Cranberry Pie Coffee_

_*Croutes, a la Rosamonde_—­Take some small round tomatoes, and cut in slices 1/4 inch thick.  Lay in dish and sprinkle with melted Crisco, vinegar, pepper and salt.  Then make some round croutes of short paste little larger than tomato; place 1 slice tomato on each, 1 rolled fillet anchovy on top, and garnish with 1 hard-cooked egg yolk and small piece white endive.

January 31

Spinach Soup *Irish Stew Baked Macaroni Onion and Lettuce Salad Cheese Puffs Golden Parfait Coffee

Irish Stew_—­1 pound middle neck mutton, 2 pounds potatoes, 4 onions, 1 tablespoon Crisco, bunch of herbs, pepper and salt, 1 tablespoon flour, 1 teaspoon chopped parsley, and cold water.

Put Crisco into saucepan with mutton which should be cut into small pieces.  Peel and quarter onions, and put them in saucepan, add herbs and barely cover with cold water.  Peel potatoes, choose small ones and do not cut them up, and lay over meat, sprinkle little salt and pepper on potatoes and bring to boil.  Then add flour and stand saucepan where it will stew gently 2 hours.  Take out herbs, season to taste with salt and pepper.  Dish up meat in circle on flat dish, put potatoes and onions in center, leaving 1 potato in saucepan, to mash and thicken the gravy a little, pour gravy over stew, and sprinkle with parsley.  Inferior cuts of mutton can be used advantageously for this dish, such as scrag-end or breast of mutton; the bones and gristle with long stewing give a nice flavor to the dish.