February 1

Braised Loin of Mutton with Mushrooms Boiled Potatoes Spinach Garnished with Hard-Cooked Eggs Spiced Currants Carrot Salad Coffee Jelly Coffee_

_*Braised Loin of Mutton with Mushrooms_—­3 pounds loin mutton, 1 stalk celery, 1/2 teaspoon whole peppers, 1 bunch of sweet herbs, 2 tablespoons Crisco, pepper, salt, red pepper, 1 turnip, 1 carrot, 2 or 3 cloves, sprig of parsley, and 2 tablespoons flour.

Remove bone from mutton, thoroughly rub it with salt, pepper, and red pepper; roll up and tie into roll; cut up celery, onion, carrot, and turnip, and lay them at bottom of stewpan with sweet herbs and parsley; lay mutton on top of these, and pour round enough water to 3 parts cover it, simmer slowly 1-1/2 to 2 hours; lift mutton into dripping tin with few tablespoons gravy; set in brisk oven until brown; strain gravy and skim off fat, put Crisco into saucepan, and when brown, add flour, and brown also; then add gravy gradually, little pepper and salt, and 1 dozen button mushrooms, skinned; boil 8 minutes; dish mutton with mushrooms round, and gravy strained over.

February 2

Artichoke Soup Fried Fillets of Fish, Sauce Tartare Riced Potatoes Onions Stuffed with Nuts Egg Salad Toasted Cheese Russian Charlotte Coffee_

_*Artichoke Soup_—­2 pints white stock or water, 1 pint milk, 2 pounds Jerusalem artichokes, 2 onions, 1 bay leaf, 1 strip celery, 2 tablespoons Crisco, pepper and salt to taste.

Wash artichokes, put 1 tablespoon vinegar into basin of water and keep artichokes in it as much as possible while paring them, to preserve their whiteness.  Cut onions, bay leaf, celery, and artichokes into slices, melt Crisco in stewpan, fry vegetables 10 or 15 minutes without browning; then pour in stock and boil until tender.  Rub through fine sieve, return to saucepan, add milk and seasoning, bring to boil and serve.

When a thicker soup is desired 1 dessertspoon of cornstarch, flour, or a mashed potato should be blended with little milk or stock, and added to soup a few minutes before serving.

February 3

Consomme du Barry Roast Ribs of Beef *Franconia Potatoes Corn Cakes Mashed Turnips Radish Salad Marshmallow Pudding Coffee

Franconia Potatoes_—­Pare 10 medium-sized potatoes; parboil five minutes.  Place on grate under roast ribs of beef.  Baste with melted Crisco, and bake from 20 to 30 minutes, turning often.

February 4

Steamed Oysters Lamb’s Tongues, Tremont Style Browned Potatoes *Anchovy Fritters Romaine Salad Madeira Jelly Coffee

Anchovy Fritters_—­Pound yolks 2 hard-cooked eggs with 1/2 dozen bottled anchovies, 1 teaspoon capers 4 tablespoons Crisco and 4 tablespoons grated Parmesan cheese.  Rub all through fine wire sieve and add yolk 1 raw egg and 1 tablespoon breadcrumbs.  Season with pepper and with salt if it is needed.