April 17

Potato Soup Breaded Lamb Chops, Tomato Sauce Mashed Potatoes Creamed Turnips Cheese Salad Canary Pudding Coffee_

_*Potato Soup_—­1 quart white second stock or water, 1/2 pint milk, 1 pound potatoes, 1 onion, 1 stalk celery, 2 tablespoons Crisco, 1 tablespoon fine sago or crushed tapioca, salt and pepper to taste.

Slice potatoes, onion, and celery.  Make Crisco hot in stewpan, add vegetables, fry and cook until Crisco is absorbed, stirring frequently to prevent them browning.  Add stock, and simmer until vegetables are tender (about 1 hour).  Rub through fine sieve; return to saucepan, add milk, and bring to boil.  Sprinkle in sago, cook until transparent, add seasoning to taste, and serve.

April 18

Orange Cocktail Boiled Capon, Caper Sauce Buttered Beans *Carrot Fritters Olive Salad Baked Chocolate Custard Coffee

Carrot Fritters_—­Have nice, young, tender carrots, clean and scrape them carefully, and cut each one in two lengthwise.  Put to boil in salted water.  Take up, drain and cool, and make a frying batter as follows:  Beat up 1 egg, sift in 1 cup flour, 3/4 cup milk, pinch of salt, and 1 tablespoon melted Crisco.  Mix till smooth and glossy.  Allow to stand in cool place for 1 hour, then add 1 teaspoon baking powder.  Put in few pieces of carrot at a time.  Drop into hot Crisco and fry for few minutes.  Serve hot.

April 19

Kidney Soup Flounder, White Sauce Roast Shoulder of Mutton Potatoes Spinach au Jus Cauliflower and Red Pepper Salad Moulded Pears, Whipped Cream Coffee_

_*Kidney Soup_—­1/2 pound ox kidney, 1/2 pound lean beef, 3 pints brown stock, 3 tablespoons coarsely chopped fat bacon, 1 tablespoon chopped onion, 2 tablespoons flour, 2 tablespoons Crisco, salt and pepper to taste.

Wash kidney and beef quickly, dry them, and cut them up quite small.  Melt Crisco in saucepan, add bacon, onion, and kidney, and fry them until brown.  Add stock and salt to taste, and simmer soup for about 2-1/2 hours.  Strain out solid parts, pound them to a paste, and rub this through fine wire or hair sieve.  Rinse out pan, mix flour smoothly and thinly with little of strained soup.  Reboil rest of liquid, pour in flour, and stir it till it boils.  Cook for ten minutes and carefully skim it.  Then mix in smoothly sieved meat, add seasoning, reheat soup without boiling it after adding meat, and it is ready to serve.  Water can replace stock; if so, add piece of carrot and turnip and bunch herbs to soup, but do not pound or sieve these.  A more delicate soup is made with four or five sheep’s kidneys instead of ox kidney.  Add little caramel coloring if needed.

April 20