Chapter 18

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_

_*Rice Souffle_--4 tablespoons ground rice stirred to smooth paste with 1/2 tablespoon Crisco and 6 tablespoons milk. Add remainder of a pint of milk, and put all into a saucepan, and stir till it thickens. Add beaten yolks 4 eggs and 2 tablespoons sugar well stirred, also add the well whisked whites of 4 eggs. Mix all thoroughly, place in a Criscoed souffle dish, and bake for 1/2 hour. Serve instantly.

April 5

_*White Soup Fried Fillets of Haddock Roast Chicken, Bread Sauce Potato Chips Brussels Sprouts Cress and Orange Salad Iced Castle Puddings Coffee_

_*White Soup_--2 small onions, 1 turnip, 1 pound potatoes, 1 stalk celery, 2 small parsnips or artichokes, 3 pints water, 1/2 pint milk, 1 tablespoon flour or cornstarch, 2 tablespoons Crisco, and salt to taste.

Cut about 2 pounds of any white vegetables, previously 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.

April 9

_*Corn Chowder Broiled Steak Baked Potatoes Horseradish, Cream Dressing Scalloped Tomatoes Celery Salad Cherry Sponge Coffee_

_*Corn Chowder_--1 can corn, 1 cup salt pork cut in cubes, 1 cup potatoes, 1/2 cup chopped onions, salt and red pepper to taste, 3 cups water, 2 cups milk, 1 tablespoon Crisco, 1 tablespoon flour, and 1/2 cup crackercrumbs. Cook salt pork in frying pan for 5 minutes; add onion and cook until a yellow color. Parboil potatoes 5 minutes; add to onion with corn and water; cook 20 minutes. Thicken milk with Crisco and flour cooked together. Combine mixtures; add crackercrumbs and salt and pepper to taste, then serve.

April 10

_Puree of Black Beans Baked Macaroni *Potato Puff Cabbage Salad Cheese Puffs Spice Jelly, Whipped Cream Coffee_

_*Potato Puff_--Prepare 2-1/2 cups hot mashed potato. Add 3/4 cup milk, 2 well-beaten yolks of eggs, 3 tablespoons Crisco, and salt and pepper to taste. Beat this well, then add beaten whites of 2 eggs. Pile lightly in Criscoed baking dish and bake until puffed and brown.

April 11

_Bean Soup Globe Artichoke with Sauce Hollandaise Stuffed Peppers Potato Straws *Grilled Tomatoes Pimiento Salad Fruit Assorted Cakes Coffee_

_*Grilled Tomatoes_--Wipe tomatoes, spread little Crisco on each with a knife, and set on grill pan near to clear fire. Turn often, basting or keeping moist with Crisco. Whole tomatoes cook in 7 to 10 minutes, according to size. Sliced ones in about 5 minutes. When meat or ham is being grilled tomatoes will cook in pan underneath the grid on which meat rests.

April 12

_*Hollandaise Soup Escalloped Potatoes Vegetable Pie Celery Patties Romaine Salad Chocolate Tapioca Coffee_

_*Hollandaise Soup_--1 quart vegetable stock, 4 tablespoons Crisco, 4 tablespoons flour, 4 yolks eggs, 1/2 pint cream, 1/2 cup green peas, cooked, 1 teaspoon salt, 1/2 cup carrot, cut in small pieces, cooked, 1 teaspoon sugar, 1/2 cup cut cucumber, cooked, and 1 teaspoon chopped tarragon.

Trim peas, carrots and cucumbers with round cutter, size and shape of peas. Cook them in boiling water, being careful not to cook them too much. Melt Crisco and flour in stewpan; add stock and let boil well. Break yolks of eggs into a basin and add cream, then add the liaison of eggs and cream to stock; let it just come to boil, being careful it does not curdle. Strain into a clean stewpan, add vegetables which have been previously cooked, and tarragon and serve.

April 13

_Indian Soup Rice *Mock Goose, Apple Sauce Stewed Celery Pineapple Salad Rhubarb Pie Coffee_

_*Mock Goose_--2 cups breadcrumbs, 2 cups dropped black walnuts, 2 cups boiled rice, 6 hard-cooked eggs, 3 raw eggs, 1 tablespoon grated onion, salt, pepper and grated nutmeg to taste.

Put breadcrumbs in saucepan with 2 cups water; cook for a few minutes; add hard-cooked eggs, chopped; take saucepan from fire and add black walnut meats and the rice. When this is well mixed, add raw eggs, slightly beaten, and seasonings. Form this into shape of a goose, reserving portions for legs and wings. Take a tablespoon of mixture in your hand and press it into shape of a leg; put piece of dry macaroni into it for bone and fasten it to goose. Do other side same way. Form remaining portions into small pieces looking like wings tucked under; press them to side of goose. Brush goose over with melted Crisco and bake for 1 hour. Serve with apple sauce.

April 14

_*Lobster Newburgh Glazed Sweetbreads Loin of Lamb, Roasted, Mint Sauce Asparagus Potato Croquettes Pineapple Sherbet Coffee_

_*Lobster Newburgh_--2 pounds lobster, 1/4 cup Crisco, salt, red pepper, and grated nutmeg to taste, 1 tablespoon sherry, 1 tablespoon brandy, 1/3 cup cream, and 2 egg yolks. Remove cooked lobster meat from shell and cut in slices. Melt Crisco, add lobster and cook 3 minutes. Add salt, red pepper, grated nutmeg, sherry and brandy; cook 1 minute, then add cream and yolks of eggs slightly beaten, and stir until thickened. Serve with toast.

April 15

_*Stewed Chicken Baking Powder Biscuit Spinach Buttered Parsnips Celery and Orange Salad Cheese Relish Ribbon Jelly Coffee_

_*Stewed Chicken_--Draw, singe, and joint a stewing chicken. Season pieces with pepper and salt and cover with boiling water. Cover and stew gently until tender.

Remove chicken. Place pieces in a colander on a plate in oven to drain, and thicken gravy by adding 1 tablespoon flour rubbed with 1 tablespoon Crisco. Add salt and pepper to taste, a little chopped parsley and 1 cup milk. Beat an egg until light; pour on it part of gravy, beating carefully to prevent lumps; return to remainder of gravy; bring to boil and pour over chicken.

April 16

_Oyster Bisque *Mackerel, a la Claudine Radishes Corn Peas Potatoes Lettuce and Pepper Grass Salad Cheese Balls Princess Pudding Coffee_

_*Mackerel, a la Claudine_--Take a nice large fresh mackerel, split it down back and remove bone, season fish with melted Crisco, chopped fresh mushrooms, salt, pepper, and finely chopped shallot; put on to a grill iron and cook in front or over brisk fire for about 15 minutes, then take up and serve on hot dish with the following sauce: Take 1 cup brown sauce, 2 tablespoons capers, pinch chopped parsley, four anchovies rubbed through sieve, 1 teaspoon glaze, and 1 chopped shallot, 3 or 4 shredded button mushrooms; boil up and simmer for 10 minutes, rub through sieve, then add juice of 1 lemon and 4 chopped olives, reboil and serve.

April 17

_*Potato Soup Breaded Lamb Chops, Tomato Sauce Mashed Potatoes Creamed Turnips Cheese Salad Canary Pudding Coffee_

_*Potato Soup_--1 quart white second stock or water, 1/2 pint milk, 1 pound potatoes, 1 onion, 1 stalk celery, 2 tablespoons Crisco, 1 tablespoon fine sago or crushed tapioca, salt and pepper to taste.

Slice potatoes, onion, and celery. Make Crisco hot in stewpan, add vegetables, fry and cook until Crisco is absorbed, stirring frequently to prevent them browning. Add stock, and simmer until vegetables are tender (about 1 hour). Rub through fine sieve; return to saucepan, add milk, and bring to boil. Sprinkle in sago, cook until transparent, add seasoning to taste, and serve.

April 18

_Orange Cocktail Boiled Capon, Caper Sauce Buttered Beans *Carrot Fritters Olive Salad Baked Chocolate Custard Coffee_

_*Carrot Fritters_--Have nice, young, tender carrots, clean and scrape them carefully, and cut each one in two lengthwise. Put to boil in salted water. Take up, drain and cool, and make a frying batter as follows: Beat up 1 egg, sift in 1 cup flour, 3/4 cup milk, pinch of salt, and 1 tablespoon melted Crisco. Mix till smooth and glossy. Allow to stand in cool place for 1 hour, then add 1 teaspoon baking powder. Put in few pieces of carrot at a time. Drop into hot Crisco and fry for few minutes. Serve hot.

April 19

_*Kidney Soup Flounder, White Sauce Roast Shoulder of Mutton Potatoes Spinach au Jus Cauliflower and Red Pepper Salad Moulded Pears, Whipped Cream Coffee_

_*Kidney Soup_--1/2 pound ox kidney, 1/2 pound lean beef, 3 pints brown stock, 3 tablespoons coarsely chopped fat bacon, 1 tablespoon chopped onion, 2 tablespoons flour, 2 tablespoons Crisco, salt and pepper to taste.

Wash kidney and beef quickly, dry them, and cut them up quite small. Melt Crisco in saucepan, add bacon, onion, and kidney, and fry them until brown. Add stock and salt to taste, and simmer soup for about 2-1/2 hours. Strain out solid parts, pound them to a paste, and rub this through fine wire or hair sieve. Rinse out pan, mix flour smoothly and thinly with little of strained soup. Reboil rest of liquid, pour in flour, and stir it till it boils. Cook for ten minutes and carefully skim it. Then mix in smoothly sieved meat, add seasoning, reheat soup without boiling it after adding meat, and it is ready to serve. Water can replace stock; if so, add piece of carrot and turnip and bunch herbs to soup, but do not pound or sieve these. A more delicate soup is made with four or five sheep's kidneys instead of ox kidney. Add little caramel coloring if needed.

April 20

_Celery Soup *Braised Ox-Tongue Baked Potatoes Mashed Turnips Cold Slaw Cheese Wafers Rice Mousse Coffee_

_*Braised Ox-Tongue_--1 ox-tongue, 1 pint stock, 1 onion, 1 small carrot, 1 bouquet garni, 1 clove, 1/2 pint piquante sauce, and 6 thin slices bacon. Trim ox-tongue, which should be obtained salted or pickled ready for use. Blanch, and let it cool. Put into fish-kettle or stewpan, large enough to hold tongue, slices bacon, onion peeled and sliced, carrot scraped and cut in pieces, bouquet garni and clove; add stock, put in tongue, and cook until three parts done, then take it up, and skin while hot. Strain liquor it was cooked in, take off fat, add piquante sauce, put tongue into this, and finish cooking. When tender, cut in slices, dish, and pour sauce over, and serve. Mashed potatoes, spinach, or peas served with tongue is a great improvement.

The piquante sauce is made as follows: 4 shallots, 3 mushrooms, 1 bay leaf, 1/2 carrot, sprig thyme, 2 tablespoons Crisco, 4 tablespoons vinegar, half pint brown stock, 1/2 teaspoon anchovy extract, 1 tablespoon Worcestershire sauce, 3 tablespoons flour, salt and red pepper to taste.

Peel and chop shallots, carrot, and mushrooms; melt Crisco in a saucepan; fry vegetables a nice brown; then add vinegar, bay leaf, and thyme. Reduce vinegar to half the quantity; stir in flour, dilute with stock, bring to boil; then add anchovy extract, Worcestershire sauce, salt 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 around it and serve at once.

Vegetarian

April 23

_Julienne Soup Creamed Salsify Patties Mushrooms in Casserole Mashed Potatoes Green String Beans Orange Fritters *Swiss Pudding Coffee_

_*Swiss Pudding_--1-1/2 cups breadcrumbs, 1 pound apples, 4 tablespoons brown sugar, 2 tablespoons Crisco, and grated lemon rind. Choose good cooking apples, peel, core, and thinly slice them. Well Crisco a pint pudding-dish, place some crumbs on bottom, and press some against the sides of dish, put in layer of apples, some sugar, a little lemon peel or any other flavoring preferred, then a few more crumbs, and repeat this until all are used; leaving crumbs for top layer.

Pile mixture up little as it shrinks while cooking. Place Crisco in small pieces on top. Bake in moderately hot oven until apples are quite cooked and pudding is browned top and bottom. Turn pudding out on to flat dish, sprinkle sugar over top. Serve with boiled custard or cream. This pudding may be served hot or cold.

Vegetarian

April 24

_Cream of Pea Soup Ladies' Cabbage in Ramekins Chestnut Puree Mock New Potatoes *Creamed Beets Banana Salad Marshmallow Pudding Coffee_

_*Creamed Beets_--Boil 8 medium-sized beets until tender, then remove from saucepan and place them in cold water, rub skins off carefully with hands, cut in 1/2 inch cubes. Make a sauce of 2 tablespoons Crisco creamed with 2 tablespoons flour and 1/2 cup water in which beets were boiled 2 tablespoons cream, 2 tablespoons vinegar, 2 teaspoons sugar, salt and pepper to taste. Pour sauce over hot beets and serve in hot dish.

Vegetarian

April 25

_Cream of Turnip Soup *Bean Croquettes, Tomato Sauce Savory Rice Lettuce Salad, French Dressing Stewed Prunes Coffee_

_*Bean Croquettes_--1 pint white beans, 1/2 cup cream, yolk 2 eggs, 1 tablespoon Crisco, 1 tablespoon flour, 1 tablespoon chopped parsley, 1 teaspoon onion juice, 1 teaspoon salt, and pepper to taste. Soak beans over night, drain, cover them with fresh water, boil an hour, drain, throw away water, cover with fresh water and boil until tender; drain and press beans through colander. Rub Crisco and flour together, add cream, stir until almost boiling, then add yolks of eggs. Stir again for a minute over fire, add bean pulp and all seasonings; mix and turn out to cool. When cool, form into cylinders, dip in egg, roll in breadcrumbs and fry in hot Crisco. Serve with tomato sauce.

April 26

_Mushroom Canapes *Chicken, a la King Potato Croquettes Tomato Mayonnaise Cheese-Drops Washington Pie Coffee_

_*Chicken, a la King_--1/2 boiled chicken (one pint in thick pieces), 2 tablespoons Crisco, 2 fresh mushrooms, 1 cup cream, 1/2 cup sherry wine, yolks 2 eggs, 1 teaspoon salt, 1 green pepper and 1 red pepper, cut in long thin strips. Melt Crisco, add mushrooms, cook 5 minutes. Add chicken, heat through, add salt, wine and the strips of peppers. (The chicken should be removed from bone in long thick pieces.) Beat yolks until light, add cream, cook over boiling water or in chafing dish, stirring constantly until thickened, about 1-1/2 minutes; then pour over hot chicken mixture and serve at once on toast.

April 27

_Fried Trout Radishes *Grilled Chickens Glazed New Potatoes Broiled Tomatoes Stuffed Cucumber Salad Cheese Sticks Roman Cream Coffee_

_*Grilled Chickens_--Have small spring chickens, clean and wipe well, and split down back. Soak them for an hour in olive oil that is seasoned with an onion, sliced, some salt, pepper, parsley and lemon juice. Lift them from this dressing, and without wiping at all, but sprinkling over them a little flour, set to broil over a clear fire. Melt 4 tablespoons Crisco, add to it juice of 1 lemon, glass of Madeira and tablespoon cooked ham chopped as finely as it is possible to get it. Have this sauce hot, and put over chickens when taking them up.

April 28

_Clam Cocktail Shad, Stuffed and Baked, Brown Butter Sauce Mashed Potatoes Beets Stuffed with Peppers *Caramel Custard Coffee_

_*Caramel Custard_--1 eggs and 1 yolk, 1/2 cup sugar, 1 pint milk, and 1 teaspoon lemon extract. Have plain tin pudding mold, put 3 tablespoons sugar into small saucepan and stir till it becomes quite brown like coffee. Pour this into mold and run it all over bottom of it. Crisco then sides of mold, beat eggs and sugar together till mixed well, then add milk and flavoring. Pour all into prepared mold, cover with piece of Criscoed paper; have stewpan with an inch of boiling water in it; put saucer or something flat in bottom of it, set pudding tin on this, and cover pan with lid. Let steam slowly for at least 1 hour. It must not boil, but be set on part of stove where it will keep hot without boiling. Turn out and serve hot or cold.

Vegetarian

April 29

_Cream of Salsify Soup Nut Sausage, Brown Sauce Grilled Sweet Potatoes *Sour German Cabbage Apple and Prune Tart Coffee_

_*Sour German Cabbage_--2 quarts chopped cabbage, 2 tablespoons Crisco, 1/2 cup vinegar, salt and pepper to taste.

Soak cabbage in cold water for 1 hour; drain; place it in an uncovered kettle of boiling salted water, cook 20 minutes; drain and return to kettle. Add vinegar, bring cabbage to boiling-point and cook 5 minutes. Add Crisco, salt and pepper to taste.

April 30

_*Pepper Pot Mutton Cutlets, Tomato Sauce New Potatoes Lima Beans Sliced Tomato Salad Cheese Fingers Violet Mousse Coffee_

_*Pepper Pot_--A small knuckle of veal, 1 pound cooked tripe, 1 onion, 2 medium-sized potatoes, 1 bunch pot herbs, 1 cup Crisco, 3 quarts cold water.

Wash veal and pot herbs and slice onion, put them with water, in soup kettle, on back of stove, where they will come gradually to boiling point. Allow to simmer 4 hours or more. Strain and set away to cool. This must be done day before it is wanted. When cold, skim off every particle of fat, add to it potatoes, cut in small cubes, tripe, cut in 1/2 inch squares, bay leaf, few sprigs parsley chopped fine, and meat cut from knuckle, rejecting every bit of fat and gristle. Put them on to boil just long enough before dinner to cook potatoes; when boiling season to taste with salt and red pepper. Thicken soup with one teaspoon each flour and cornstarch mixed smooth with little water. Mix Crisco with 1 cup flour, 1/2 teaspoon salt and little pepper, and enough cold water to make dough stiff enough to roll out, cut in small squares and boil in soup 1/2 hour.

May 1

_Beef Soup Noodles Roast Beef Yorkshire Pudding Browned Potatoes *Canned Corn Pudding Spinach and Egg Salad Strawberry Sherbet Coffee_

_*Canned Corn Pudding--_1 can corn, 1 cup hot milk, 1/4 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon Crisco, 1 tablespoon flour, and 1 egg.

Melt Crisco; mix well with flour; add the milk gradually, then the seasoning and corn, and last of all beaten egg. Pour into Criscoed baking dish and bake in moderate oven for 1/2 hour.

May 2

_Porterhouse Steak Scalloped Potatoes with Onion Artichokes, Hollandaise Sauce *Daisy Salad Roquefort Cheese Lemon Ice Cream with Grated Pineapple Coffee_

_*Daisy Salad_--Arrange around border of salad plates a row of crispy lettuce leaves, and in the center put a tablespoon of dressing. This makes center of daisy. Around this put petals made by cutting into narrow strips whites of hard-cooked eggs. Take yolks of these eggs and put through strainer, scattering over dressing in center to give a rough appearance. This will require about five hard-cooked eggs.

The dressing for the center is made as follows: Beat together 3 eggs, add to them 1 cup milk, 2 tablespoons vinegar, 1/2 teaspoon salt, 2 tablespoons Crisco, 2 teaspoons mustard mixed to paste with 2 teaspoons water, and pepper to taste. Bring to boiling point.

May 3

_Normandy Soup *Veal Loaf, Brown Sauce String Beans Baked Tomatoes Mexican Salad Cheese Fingers Vanilla Ice Cream Strawberry Tarts Coffee_