_*Broiled Lamb Chops_--Trim and flatten chops, sprinkle each with sherry wine, rub with salt and white pepper and broil over a clear fire until they are done, according to the tastes of those who are to eat them. Melt together 4 tablespoons Crisco, if there are 8 chops, a small tumbler mint jelly, add to it chopped parsley and a few drops of lemon juice and pour over chops just as they are to be served. March 22 _Czarina Soup *Guinea Hen, Roasted Mashed Potatoes Creamed Onions Dandelion Salad Frozen Pudding Coffee_ _*Guinea Hen, Roasted_--Truss 2 guinea hens, cover breasts with thin slices of bacon, and put in roaster and bake, basting often until tender. Remove bacon and brown. Melt in roasting pan 2 tablespoons Crisco, stir in 2 tablespoons flour, pour in gradually 2 cups scalded cream, and stir constantly. Strain, season with salt and white pepper, and, if liked, a tiny grain nutmeg, and pour this over guinea hens, or pass separately. Serve with these, potato balls of uniform size, which have been sauted in Crisco and sprinkled with chopped parsley. March 23 _Cream of Cauliflower Soup Flounder au Gratin *Mutton Cutlets, a la Soubise Potatoes Tossed Tomatoes Combination Salad Apple Dumplings Coffee_ _*Mutton Cutlets, a la Soubise_--6 mutton cutlets, 1/2 cup dried beans, brown sauce, 2 onions, 3 tablespoons Crisco, and 1/2 cup white sauce. Trim cutlets, season them with pepper and salt, and fry in hot Crisco. Soak dried beans in water for several hours, then boil them in a stewpan until tender. Drain, and pass them through a sieve. Melt Crisco in a saucepan, stir in sieved beans, add to them the onions, previously boiled and sieved, season, and stir over fire until hot. Then add white sauce. Dish cutlets in a circle on a hot dish, and put puree of beans and onions in center. Pour some brown sauce round and serve. March 24 _Calf's Tail Soup *Braised Fillet of Veal Braised Belgian Endive Potato Puree Beet and Cabbage Salad Banana Trifle Coffee_ _*Braised Fillet of Veal_--3-1/2 pounds veal, 1/4 pound larding bacon, 1 onion, 1 carrot, 1 turnip, 1/2 lemon, forcemeat, stock and a little celery. Remove bone, fill in cavity with forcemeat. Cut some even strips of bacon 1/4 of an inch thick, and with a larding needle thread neatly on top of meat. Slice vegetables, place them in a pan, set veal on these, sprinkle with a little lemon juice. Cover with Criscoed paper, and add stock to come three-parts up the meat. Cover closely and set pan in oven (in order to get top heat also) or over a gentle fire, and simmer 2-1/2 to 3 hours. Remove veal to a dripping tin with very little stock, and brown in front of fire or in hot oven. Reduce stock in pan, meanwhile, by fast boiling without lid, and strain round meat. Garnish with cut lemon, and, if liked, with curled bacon and forcemeat balls.