lt and red pepper to taste. Take out thyme and bay leaf. Simmer for
10 minutes. Skim, and use as required.

April 21

_*Mock Turtle Soup
Beef, a la Mode
Potatoes
Cauliflower
Beet Salad
Cheese Wafers
Rhubarb Shortcake
Coffee_

_*Mock Turtle Soup_--1/2 calf's head, 2 pounds shin beef, small
knuckle veal, 3 tablespoons Crisco, 1/2 cup flour, 1 ounce ham, large
bunch herbs, 12 whole peppers, 6 cloves, blade mace, 3 onions, 1
carrot, 1/2 head celery, 1 leek, glass sherry or some lemon juice,
salt and red pepper to taste, and quenelles. Leave head in water to
soak for 5 or 6 hours; then wash well and take out brains. Bone head.
Cut 6 ounces lean part of veal and reserve to make quenelles.
Then chop bones taken from head, the veal, and beef. Put them into
stockpot, and place flesh from head on top; then well cover with
water, add little salt and let slowly come to boil. Skim well; add
vegetables, cleaned but not cut up, and spices. Let all simmer very
slowly for 8 or 9 hours. When head is quite tender (it will take about
four hours), lift it out carefully and place between 2 dishes to press
until quite cold. Strain stock. Melt Crisco in pan, add ham cut into
small pieces, and fry slowly for five minutes, then add flour and
stir until it is of dark brown color. Take off stove and add stock by
degrees; stir over fire until it boils; put it at corner of stove to
simmer for 20 minutes; skim and strain it. Cut head into small square
pieces and warm up in soup; add sherry, red pepper, and salt to taste.
Turn it out into tureen, then put in some very small quenelles, made
with teaspoons, and poached for 10 minutes in water.

Vegetarian

April 22

_Calcutta Bisque
Tomatoes Casino
*Asparagus Loaf, Bechamel Sauce
Leeks in Butter
Roast Potatoes
Cherry Salad
Cheese
Crackers
Coffee_

_*Asparagus Loaf_--Crisco thoroughly a charlotte russe mold, 1/4 size,
and line it with cooked tips of asparagus well drained. Cook together
2 tablespoons flour, 2 tablespoons Crisco, 1 teaspoon salt, dash of
pepper, add gradually 1 cup of cream and boil 5 minutes. Remove from
fire, add 1 cup cooked asparagus tips and 4 eggs thoroughly beaten.
Turn mixture into mold, set in pan of hot water and cook in a moderate
oven about 30 minutes or until center is firm. Turn loaf on hot dish,
arrange about it, little oblong pieces of bread that have been dipped
in beaten eggs and milk and browned. Pour sauce