Crisco a pudding dish and coat thickly with breadcrumbs. Pour in
mixture and cover thickly with more breadcrumbs. Cook in oven for 3/4
of an hour. A little lemon peel can be added if liked.

February 12

_Gravy Soup
Fish Souffle
Beef Olives
Braised Turnips
Carrots
Potato Puff
Apple and Grapefruit Salad
*Coburg Pudding
Coffee_

_*Coburg Pudding_--3 cups milk, 1/2 cup rice, 1 cup boiling water, 1
egg, 4 tablespoons sugar, 1 teaspoon powdered cinnamon, 1 tablespoon
Crisco, and 1/2 teaspoon salt.

Well wash rice, sprinkle it into boiling water and cook gently until
all water is absorbed. Heat milk, in double saucepan if possible, add
half-cooked rice and boil gently until it is perfectly soft and of
thick creamy consistency. Should it become too thick before it is
really soft, add more milk. Beat egg, until very light, add half sugar
to it. When rice is cooked, whisk egg in at once, a little at a time.
Then add salt and piece of Crisco size of walnut. Turn mixture into
dish in which it is to be served. Mix rest of sugar with cinnamon.
Sprinkle this evenly over top of rice. Put rest of Crisco in small
pieces over top of pudding just before it is required. Place pudding
in front of fire, or in oven for second or two, when Crisco, etc.,
will form a delicious sauce over surface of pudding.

February 13

_*Bombay Toast
Boiled Halibut, Lobster Sauce
Roast Capon
Beet and Potato Salad
Cheese Ramekins
Peach Border
Coffee_

_*Bombay Toast_--Fry the required number of croutes in Crisco. When
cold spread with paste of pounded chicken and cream. Chop some capers,
and lay in a thick line across the chicken paste. On one-half put
grated yolk of hard-cooked egg, on the other half put grated white of
hard-cooked egg, and serve.

Saint Valentine's Day.

February 14

_Cupid Canapes
Clam Bouillon
Fillets of Fish
*Supreme of Chicken
Martinique Potatoes
Spinach
Kumquat and Celery Salad
Tutti Fruitti Ice Cream
Mints
Coffee_

_*Supreme of Chicken_--Remove breast meat from 2 young chickens and
trim into shape. Sprinkle with salt and pepper, dip in cream, roll
in flour and saute in Crisco until delicately browned. Place in small
pan, dot over with Crisco, and bake until tender.

Remove to cutlet-shaped pieces of hot boiled ham (cut very thin),
garnish top of each with 3 short stalks of asparagus, seasoned with
Crisco, and pour around following sauce: Me