_*Fried Oysters_--Wash, drain, and dry oysters between 2 towels; let stand in a marinade 10 or more minutes, then drain again. Roll in crackercrumbs, seasoned with salt, pepper, and paprika. For 2 cups oysters, beat 2 eggs with 2 tablespoons cold water until well mixed; dip oysters, crumbed, into egg, and roll again in crumbs. Fry 1 minute in hot Crisco. Use frying-basket and cook 6 oysters at a time. Drain and serve at once with tartare sauce. The marinade is made as follows: Take 1 part melted Crisco and 3 of vinegar, with salt and pepper to taste. Stir oysters into this and let stand 10 minutes, then drain off any of the marinade that has not been absorbed. April 2 _Emergency Soup *Veal Pot Pie Baked Dumplings Cabbage Salad Cheese Crackers Fruit Jelly, Whipped Cream Coffee_ _*Veal Pot Pie_--Wipe piece of veal from shoulder; and cut into pieces for serving; add 1/2 inch strip salt pork or bacon for each piece of veal, cover with cold water, put over fire and bring quickly to boiling point, then, after boiling five minutes, skim and let simmer until meat is tender. When nearly tender, add salt and pepper to taste, and biscuit mixture cut into rounds. Cook ten minutes without lifting cover. Serve meat in center of platter, dumplings at ends and sauce, thickened, if needed, with flour and water, over whole. Dumplings may be steamed 15 minutes over saucepan boiling water. This is usually preferable, to avoid removing them from fire until instant of serving. Beaten yolks of 2 eggs, diluted with 1/2 cup cream and added to sauce, gives a richer dish. Biscuit mixture is made as follows: Sift 1 quart good flour, 2 teaspoons baking powder and 1 teaspoon salt, putting it through sifter 2 or 3 times. Rub into flour 1 large tablespoon Crisco and add sufficient sweet milk to make dough as soft as can be rolled and cut. Roll about 3/4 inch thick, cut with round biscuit cutter. April 3 _Crecy Soup Mutton Cutlets Savory Lentils Roast Pigeons Chipped Potatoes Egg and Lettuce Mayonnaise *Apricot Fritters, Vanilla Sauce Coffee_ _*Apricot Fritters_--6 apricots, 1/2 pint syrup, half lemon, frying-batter, Crisco and vanilla sauce. Select firm, ripe apricots, or preserved ones can be used, cut them in halves, and take out stones. Stew them gently in syrup with grated rind of 1/2 lemon. When they are tender, drain well, and let them cool. Have ready some frying-batter, dip apricots into it, then fry in plenty of hot Crisco. When a nice golden color, take them up, drain on paper, dish up on a napkin and serve with vanilla sauce. April 4 _Brown Soup Mousse of Ham Veal Olives Mashed Potatoes Spinach Pear Salad Cheese Ramekins *Rice Souffle Fruit Custards Coffee_