Serve with parsley sauce.  For sauce.  Blend 2 tablespoons Crisco with 2 tablespoons flour, add 1 cup milk, salt, pepper, and red pepper to taste, stir till boiling, then boil 8 minutes, add 2 tablespoons chopped parsley, mix well and use.

March 18

Broiled Spanish Mackerel Grilled Guinea Chicken Candied Sweet Potatoes Baked Eggplant Cold Asparagus, Vinaigrette Devilled Cheese Macedoine of Fruits Coffee_

_*Broiled Spanish Mackerel_—­Split a good-sized Spanish mackerel down the back, clean and wipe as dry as possible, leaving the head and tail on or off, as desired.  Sprinkle well with salt and pepper.  Rub the wire broiler with Crisco and lay on this, flesh side up.  Turn when the flesh is tender and broil on the skin side until brown and crisp, and serve with cucumbers dressed with oil and lemon juice.

March 19

Chickens Stewed with Olives Chartreuse of Spinach Baked Squash Asparagus Salad Rhubarb Tarts Coffee_

_*Chickens Stewed with Olives_—­Cut 2 young chickens into joints and put to cook in 3 pints of water with pepper, salt and an onion.  Cook until the chickens are very tender.  Take up, drain and wipe chickens and fry them in Crisco till they brown.  Strain water in which chickens were cooked and take a little more than 1/2 a pint of it for sauce.  Put this into the frying pan in which chickens were fried, thicken it a little, and into it put 2 dozens olives, chopped, and 1 tablespoon capers.  When it is quite hot and smooth pour over chickens and serve.

March 20

Princess Soup Veal Chops, Horseradish Sauce Fried Carrots Baked Asparagus Tips Spinach Salad Peach Mousse Coffee

Princess Soup—­Chop very fine 1 cup sorrel, and cook in 1 tablespoon Crisco.  Add 1/2 teaspoon sugar, 1/2 teaspoon tarragon or white wine vinegar, 1 teaspoon salt, 1 tablespoon flour, and when boiling add 1 pint hot water.  Cook for 1/2 hour, then add 1 quart white stock and a grating of nutmeg and dash of red pepper.  Bring to a boil, add beaten yolk of 1 egg and 1 cup cream and serve.

March 21

Baked Shad Roe with Bacon *Broiled Lamb Chops, Mint Jelly Sauce Cucumbers Baked Asparagus Tips Shrimp Salad Rice Souffle Coffee

Broiled Lamb Chops_—­Trim and flatten chops, sprinkle each with sherry wine, rub with salt and white pepper and broil over a clear fire until they are done, according to the tastes of those who are to eat them.  Melt together 4 tablespoons Crisco, if there are 8 chops, a small tumbler mint jelly, add to it chopped parsley and a few drops of lemon juice and pour over chops just as they are to be served.

March 22