_*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.