our. Put this into jar; add pieces of fried hare,
onion stuck with cloves, lemon peeled and sliced, and seasonings;
cover jar tightly, put into saucepan of boiling water, and let it stew
until hare is quite tender, taking care to keep the water boiling.
When nearly ready pour in wine, add forcemeat balls, and allow to cook
10 minutes. Serve with red currant jelly.

For forcemeat balls, mix together in basin, 2 tablespoons Crisco,4
tablespoons crumbs, 1 tablespoon chopped parsley, 1/4 teaspoon poultry
seasoning, 1/2 teaspoon grated lemon rind, seasoning of salt, pepper,
red pepper, and paprika, and 1 beaten egg, form into small balls, roll
in flour, and add to hare.

January 3

_*Lobster Bisque
Toasted Crackers
Olives
Celery
Pickles
Roast Pigeons
Sweet Potatoes
Fried Hominy
Lettuce Salad
Cheese Balls
Lemon Meringue Pie
Coffee_

_*Lobster Bisque_--4 tablespoons flour, 3 tablespoons Crisco, 1
tablespoon salt, 1 head celery, 2 lobsters, 1 small onion, 6 whole
white peppers, 4 sprigs parsley, 1 quart milk, white pepper to taste.

Cover lobsters with boiling water, add salt, celery diced, whole
peppers, parsley and onion. Cook until lobsters' claws can easily be
pulled apart; it will probably take 25 minutes. When cool enough to
handle, cut lobsters down back, remove meat from body and claws. Save
coral. Put back all tough parts with small claws and shells, and cook
for 20 minutes in same liquor. Liquor must be considerably reduced.
Dry coral, rub through sieve. Blend Crisco and flour in saucepan over
fire, stir in milk, let this come to boil, add 2 cups of strained
lobster broth. Bring to boiling point, season with salt and pepper,
and stir in sifted coral enough to give liquid bright pink color.
Place lobster meat cut in fine pieces in hot tureen, pour hot mixture
over and serve hot.

January 4

_Lentil Soup
Roast Loin of Pork, Apple Sauce
Potato Balls
Artichokes, a la Creme
*Orange Salad
Cheese Fingers
Pineapple Pudding
Coffee_

_*Orange Salad_--1 tablespoon brandy, 1 tablespoon melted Crisco,
1/2 teaspoon sugar, 1 teaspoon chopped tarragon, 1 teaspoon chopped
chervil, and 6 oranges.

Cut peel from oranges, carefully removing all pith, cut out pulpy
pieces in each of natural divisions so that there is no skin of any
kind or pips taken out with pieces fruit, sprinkle over these pieces
tarragon, chervil, melted Crisco, brandy and sugar. This salad shou