_Grilled Salmon
Cucumber
Potatoes
Galantine of Beef, Aspic Jelly
Vegetable Salad
*Fruit Tart Custard
Coffee_
_*Fruit Tart_--2 pounds fruit, 1 cup sugar, ginger, 2 cups flour,
6 tablespoons Crisco, and baking powder. If tart is to be made of
rhubarb, it should be well washed (not skinned) and cut up in inch
lengths, packed tightly into dish, sugar sprinkled among it, also 1/2
teaspoon ground ginger. If made of gooseberries, they should be picked
clean, washed, and put in dish with little cinnamon. If apples are
used, they must be peeled and sliced very thinly, sugar sprinkled
among them, and little lemon peel grated, or 1/2 teaspoon ground
cinnamon. In no case put water in. Paste. Put flour in basin with
dessertspoon, sugar, 1/2 teaspoon baking powder, 6 tablespoons Crisco,
and crumble latter among flour until all lumps have disappeared, then
pour in cold water to make stiff paste; turn it out on board and roll
it a little larger than size of dish; after wetting it, cut off band
of paste to put round edge of dish; wet band again and place remainder
paste on. Press it down very lightly, to make edges adhere; pare and
notch them neatly according to taste; brush top with cold water, and
dust fine sugar over, then put in oven to bake for 1 hour. When fruit
tart begins to boil out at side it is usually ready.