es, 2 onions, 1 bay leaf, 1 strip celery, 2
tablespoons Crisco, pepper and salt to taste.

Wash artichokes, put 1 tablespoon vinegar into basin of water and keep
artichokes in it as much as possible while paring them, to preserve
their whiteness. Cut onions, bay leaf, celery, and artichokes into
slices, melt Crisco in stewpan, fry vegetables 10 or 15 minutes
without browning; then pour in stock and boil until tender. Rub
through fine sieve, return to saucepan, add milk and seasoning, bring
to boil and serve.

When a thicker soup is desired 1 dessertspoon of cornstarch, flour, or
a mashed potato should be blended with little milk or stock, and added
to soup a few minutes before serving.

February 3

_Consomme du Barry
Roast Ribs of Beef
*Franconia Potatoes
Corn Cakes
Mashed Turnips
Radish Salad
Marshmallow Pudding
Coffee_

_*Franconia Potatoes_--Pare 10 medium-sized potatoes; parboil five
minutes. Place on grate under roast ribs of beef. Baste with melted
Crisco, and bake from 20 to 30 minutes, turning often.

February 4

_Steamed Oysters
Lamb's Tongues, Tremont Style
Browned Potatoes
*Anchovy Fritters
Romaine Salad
Madeira Jelly
Coffee_

_*Anchovy Fritters_--Pound yolks 2 hard-cooked eggs with 1/2 dozen
bottled anchovies, 1 teaspoon capers 4 tablespoons Crisco and 4
tablespoons grated Parmesan cheese. Rub all through fine wire sieve
and add yolk 1 raw egg and 1 tablespoon breadcrumbs. Season with
pepper and with salt if it is needed.

Form paste into small balls, roll first in breadcrumbs, then in egg
and again in crumbs, and drop into hot Crisco. Serve on napkin with
grated Parmesan cheese. The recipe as here given may be doubled, and
"redoubled" as many times as it is thought the demand for fritters
will warrant.

February 5

_Broiled Smelts
Chicken, a la Florentine
Brussels Sprouts with Cheese
Spanish Salad
Cheese Loaf
*Date Souffle
Coffee_

_*Date Souffle_--Stone and chop 1/2 pound dates and cook them in
1/2 cup boiling water, mashing until smooth. Add 1 tablespoon melted
Crisco, stiffly beaten whites 5 eggs, 1/4 cup sugar, 1 tablespoon
lemon juice, and salt to taste. Pour into Criscoed souffle mold and
bake until brown, or 25 minutes. Serve cold with boiled custard or
whipped cream.

February 6

_Rose and White Radishes with Butter
Cream of Mutton Soup
Baked Bluefish, Breslin Style
*Planked Chicken
Jerusalem