reviously washed and
peeled, into pieces, or preferably several kinds mixed, and boil them
until soft in the water with salt and Crisco. Rub them through sieve
or colander, put them back in the stew pan with milk, and let boil.
Put in flour, mixed smoothly with little cold water or milk; let soup
boil for 10 minutes, and then serve.

April 6

_Broiled Soft Shell Crabs
*Sweetbreads with Mushroom Puree
Boiled Bermuda Onions
New Green Peas
Lettuce and Radish Salad
Fried Cornstarch Pudding
Coffee_

_*Sweetbreads with Mushroom Puree_--Blanch and prepare sweetbreads, by
cutting away all the windpipes and fibrous nerves. When they are quite
cool, put under a weight to flatten well. Dip them in melted Crisco
and broil, without browning too much, over a clear fire.

Put sweetbreads on very thin slices of round toast and serve with this
puree poured over all: Chop 1 dozen fresh mushrooms and put them to
cook with 1/2 pint of cream and 1/2 cup fine breadcrumbs. Cook them in
double boiler till mushrooms can be pressed through rather fine sieve.
Return this puree to fire, season with salt and white pepper, and let
get as hot as possible before using it for sweetbreads.

April 7

_Grilled Brook Trout
*Spring Lamb Steak, a la Minute
Lentil Croquettes
Potato Rissoles
Grapefruit Salad
Cheese
Crackers
Golden Parfait
Coffee_

_*Spring Lamb Steak, a la Minute_--Rub some fillets of spring lamb
steak with salt and pepper, and fry them gently in 3 tablespoons
Crisco which has been melted in an iron frying pan, until thoroughly
cooked. Remove from frying pan and keep hot. Put 12 large fresh
mushroom caps in pan and cook until tender, adding 1/4 cup cream and
salt and pepper to taste. Put lamb steak on hot platter, garnish with
mushroom caps, and pour sauce around.

April 8

_*Red Pottage
Boudins of Ham with Peas
Roast Ribs of Beef
Yorkshire Pudding
Potatoes
Cauliflower
Chiffonade Salad
Rhubarb Tart and Custard
Coffee_

_*Red Pottage_--1/2 a pound dried beans, 1 teacup tomato puree, 1
beet, 2 tablespoons Crisco, 2 onions, piece of celery, 1 small piece
of parsnip, 2 quarts good stock. Put Crisco in saucepan then add
onions, celery and parsnip; cook a little, do not let it get very
brown, then add dried beans, tomato puree; sliced beet and add pepper
and salt to taste and then stock, and boil till all is tender. Rub
through a fine sieve, reheat and serve.