of powdered mace, 1/2 teaspoon grated lemon rind,
1/2 pound ham, 1 tablespoon flour, 1 teaspoon salt, 6 whole peppers,
powdered sweet herbs, and pastry.

Cut veal and ham into very thin pieces; mix on a plate, flour, salt,
pepper, sweet herbs, lemon rind, red pepper, and mace, roll in this
seasoning each piece of veal, and lay in a pie dish, alternately,
layers of veal, ham, and egg, cut in slices; pile this in center of
dish, add 1/2 cup water; line edge of dish, cover and decorate with
Crisco Flake Pastry; when baked add a little very good seasoned stock,
which should become a jelly when the pie is cold, or a little gelatine
may be added; garnish with parsley if served cold.

March 10

_Cream of Cabbage Soup
Celery
Olives
*Halibut, a la Poulette, White Sauce
Baked Potatoes
Macaroni, Italian Style
Chicory Salad
Cheese Crusts
Plum Pudding
Coffee_

_*Halibut, a la Poulette_--Slice of halibut, weighing 2 pounds, 1/4
cup melted Crisco, 2 teaspoons lemon juice, few drops onion juice,
pepper and salt to taste.

Clean fish and cut into neat fillets. Add seasonings to melted Crisco,
and put dish containing Crisco in saucepan of hot water to keep Crisco
melted. Take up each fillet separately with a fork, dip in Crisco,
roll and fasten with small wooden skewer. Put in shallow pan, dredge
with flour, and bake 12 minutes in hot oven. Remove skewers, arrange
on platter for serving, pour around 1-1/2 cups white sauce, and
garnish with yolks of 2 hard-cooked eggs rubbed through a strainer,
whites of hard-cooked eggs cut in strips, lemon cut fan-shaped, and
parsley.

March 11

_Asparagus Soup
Baked Salmon, Hollandaise Sauce
Mashed Potatoes
*Spinach, a la Creme
Escarole Salad
Cheese Straws
Cocoanut Pudding
Coffee_

_*Spinach, a la Creme_--2 pounds spinach, pepper, salt, and nutmeg
to taste, 2 tablespoons Crisco, 1/2 cup thick cream, and 1 teaspoon
sugar.

Wash and pick spinach, throw it into a pan of boiling water containing
a little salt and soda; boil until tender, 10 to 15 minutes; pour on
to a wire sieve, and squeeze out all the water; rub through the sieve
with a wooden spoon; put spinach into a saucepan, with seasoning,
butter, and cream. The spinach may be prepared as above and mixed with
white sauce instead of cream; garnish with fried croutons.

March 12

_Porterhouse Steak, Maitre d'Hotel Butter
French Fried Potatoes
Stewed Tomatoes
Shredde