Broiled Bluefish *Souffle Potatoes, Austrian Style Spinach Radish Roses Coffee Jelly, Whipped Cream Sponge Cakes Coffee

Souffle Potatoes, Austrian Style_—­Select 6 large even-sized potatoes, wash and scrub them, and when dry bake them in hot oven until done.  Cut off small portion of skin and remove inside part while hot.  Rub this quickly through sieve into a basin, add 1 tablespoon cream, 1 tablespoon Crisco, salt, pepper, nutmeg to taste, and work in 4 yolks of eggs.

Beat whites of eggs to stiff froth, and stir lightly into mixture.  Fill potato shells with this, and bake slowly for about 1/2 hour, or long enough for mixture to rise, and surface of it to brown.  If liked, a little grated cheese can be incorporated with mixture and sprinkled over top of potatoes just before baking second time.

May 10

Haricot Soup Rice Fritters Tomatoes au Gratin *Baked Bananas Bread Cheese Coffee

Baked Bananas_—­Remove skins from 7 bananas and cut in halves lengthwise.  Put in shallow granite pan or on an old platter.  Mix 2 tablespoons melted Crisco, 1/3 cup sugar, and 2 tablespoons lemon juice.  Baste bananas with 1/2 the mixture.  Bake 20 minutes in slow oven, basting during baking with remaining mixture.

May 11

Fish Soup Salt Cod Fish Balls Steamed Brown Bread Dressed Shredded Cabbage *Cream Pie Coffee

Cream Pie_—­3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 1 tablespoon Crisco, 1-1/2 pints milk, and 1 teaspoon lemon extract.

Mix sugar and flour and then put into a saucepan, then add yolks of eggs, Crisco, milk and flavoring.  Stir constantly until it thickens and then divide into 2 baked pie crusts and cover with a meringue made of whites of eggs.

May 12

Fried Fish, Tartare Sauce Calves’ Tongues Sorrel Puree French Pigeon Pie *Macaroni, a l’Italienne Polish Salad Apricot Parfait Coffee

Macaroni, a l’Italienne_—­1/4 pound macaroni, 2 tablespoons flour, 2 tablespoons Crisco, salt and paprika to taste, 1/2 cup brown stock, 1/2 cup tomato pulp, and 1/2 cup grated cheese.  Make sauce of Crisco, flour seasonings, stock, and tomato pulp.  Tomato pulp should be quite thick from long cooking.  Add macaroni, cooked until tender, in boiling salted water, rinsed and drained.  Reheat in double boiler, adding cheese meanwhile.  Serve when cheese is melted and whole is very hot.

May 13