_*Spring Soup
Slices of Galantine of Beef
Lettuce and Egg Salad
Cheese Toast
Bananas in Custard
Coffee_
_*Spring Soup_--1 large lettuce, 12 spring onions, 2 tablespoons
Crisco, 1 pint milk, 1 pint stock or water, 1 tablespoon cornstarch,
parsley, salt, nutmeg, croutons of bread and sugar.
Wash lettuce and onions, shred lettuce and slice onions thinly. Melt
Crisco in saucepan, and fry lettuce and onions for about 5 minutes;
add stock and part of milk, and let simmer gently for 10 minutes. Mix
cornstarch with remainder of milk, pour into soup and stir until it
boils, simmer for another 10 minutes; season to taste with pepper,
salt, sugar, and little nutmeg. Cut some crust of bread into thin
strips and dry quite crisp in oven; put them into tureen with parsley
picked small, and pour soup over. Watercress, endive, or sorrel may be
used either along with, or in place of, the lettuce for a change.