th
water. Roll pastry rather larger than size required for dish. Wet
edge of dish and put narrow band of paste round; wet band, place on it
remainder of paste, which cut to size of dish, then pinch edges, and
brush over with beaten egg. Make large hole in top and into this put
ends some leaf-shaped pieces of paste, with an ornament in center;
brush leaves over with egg and bake in hot oven 1-1/2 hours.

January 11

_Tomato Bisque
Pickled Peaches
Celery
*Roast Rabbit, Currant Jelly Sauce
Hominy Squares
Riced Potatoes
Boiled Onions
Cranberry Salad
Apricot Tapioca
Coffee_

_*Roast Rabbit_--6 tablespoons breadcrumbs, 3 tablespoons chopped
cooked ham, 3 tablespoons Crisco, 1 tablespoon chopped parsley, 1
teaspoon grated lemon rind, 1/2 teaspoon powdered herbs, 3 chopped
mushrooms, three beaten eggs, 1 rabbit, salt, pepper, and red pepper
to taste. Beat up eggs, add mushrooms, Crisco, ham, breadcrumbs,
parsley, and seasonings, and mix well. Wipe rabbit, and season inside
with pepper, salt, and powdered cloves. Lay forcemeat inside rabbit
and sew top; skewer head back and legs on each side; roast 1 hour,
basting well with melted Crisco. Serve hot with currant jelly sauce.

January 12

_Clear Soup
Roast Duck, Plum Jelly
Mashed Turnips
*Potato Croquettes
Apple Salad
Hot Cheese Wafers
Grape Fruit Jelly
Coffee_

_*Potato Croquettes_--2 pints mashed potatoes, 2 eggs, 2 tablespoons
Crisco, 1 tablespoon chopped parsley, salt, pepper, and red pepper to
taste.

Mash potatoes by rubbing them through wire sieve with back of wooden
spoon; dissolve Crisco, add it to potatoes with 1 of eggs well beaten
and seasonings. Mix and divide into 10 or 12 pieces, form them
into neat croquettes, brush over with remaining beaten egg, toss in
breadcrumbs, and fry in hot Crisco.

January 13

_Oysters on Half Shell
Radishes
Pickled Pears
*Mutton Cutlets
Potato Balls
Chestnut Puree
Lettuce, French Dressing
Pineapple Bavarian Cream
Cakes
Coffee_

_*Mutton Cutlets_--Slit 1 pound chestnuts, place in hot oven to loosen
skins, shell and take off inner skin. Place in saucepan with gravy
to cover and 1/2 teaspoon salt. Boil until tender, then drain and rub
through sieve. Chop fine 2 slices ham, add 2 tablespoons Crisco with
1/4 pound chestnut puree, season with salt, pepper and red pepper. Add
1 egg yolk and mix. Trim 8 cutlets, make 1/4 cup Crisco hot in frying