Put into a stewpan, a small bit turnip and carrot, small onion, bit of celery, blade of mace, few cloves and whole peppers; place pigeons on top; add 2 cups water, and all giblets of pigeons nicely cleaned and prepared; cover all with Criscoed paper and cover them with lid, and cook gently 1 hour. Remove pigeons from pan, and dry each thoroughly. Divide sausage into 4 portions; fill hollow of pigeons with these, and with floured hands pat it quite smooth, using flour all over pigeons. Have an egg well beaten; cover carefully with it, and roll in fine breadcrumbs. Put into hot Crisco, and fry a golden brown. Have the following sauce in dish, and place the pigeons neatly in center: Strain liquor pigeons were stewed in, and into pan put 1 tablespoon flour and 1 tablespoon Crisco, moisten it with a little cold water; then add to it the liquor, a 1/4 teaspoon meat extract, 1 small tomato chopped up, and salt to taste; let all boil for 10 minutes; then strain. It may require more stock or water to be added to make sauce a good consistency. March 27 _Grape Fruit Cocktail Roast Duck, Currant Jelly *Creamed Turnips Sweet Potato Croquettes Apple Salad Cheese Straws Marmalade Ice Cream Coffee_ _*Creamed Turnips_--Wash turnips, and cut in 1/2 inch cubes. Cook 3 cups in boiling salted water 20 minutes, or until soft. Drain, and serve with the following sauce: 2 tablespoons Crisco, 2 tablespoons flour, 1 cup milk, 1/4 teaspoon salt, and pepper to taste. Put Crisco in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended. Pour on gradually the milk, adding about 1/3 at a time, stirring until well mixed, then beating until smooth and glossy. March 28 _Anchovy Eclairs *Planked Shad, Butter Sauce Cucumbers Potato Puff Asparagus Salad Cheese Sandwiches Cafe Parfait Coffee_ _*Planked Shad_--Clean and split down the back a good 3-pound shad. Heat plank very hot, lay fish upon it, skin side down, or that portion will be raw. The hot plank cooks it. Brush flesh carefully over with olive oil, then sprinkle with salt and pepper. Bake for 30 minutes in a hot oven. Baste frequently with melted Crisco. It may be cooked in a gas range having the flame over the fish. When cooked pour over the fish 2 tablespoons melted Crisco and juice of 1 lemon. Garnish with parsley and quarters of lemon. Set the plank on a serving dish and serve with butter sauce. March 29 _Printanier Soup Broiled Chicken, Oyster Sauce *Duchesse Potatoes String Beans Watercress, French Dressing Cheese Biscuits Lemon Meringue Pie Coffee_