_*Cream of Cucumber Soup
Grilled Salmon, Mayonnaise Sauce
Lamb Cutlets
Green Peas
Mashed Potatoes
Cold Fruit Souffle
Coffee_
_*Cream of Cucumber Soup_--2 large cucumbers, 8 onions, sprig parsley,
handful spinach, 2 tablespoons Crisco, 1 tablespoon cornstarch, 1
quart white stock, 1 cup milk, 2 cups cream, 2 yolks eggs, nutmeg, 1
teaspoon sugar, pepper and salt to taste, croutons.
Peel cucumbers and cut firm part into dice, about 3 tablespoons; boil
gently in salted water until soft, drain and reserve for soup. Cut
remainder cucumber into pieces, cut onions small. Make Crisco hot in
stewpan, fry onions and cucumber 5 minutes, add parsley with stock,
let it simmer 20 minutes. Mix cornstarch with milk, stir in soup until
it boils, let boil 10 minutes. Well wash and drain spinach, pound it
in mortar, turn it into cloth and squeeze lightly as possible. Pour as
much of this liquor into soup as will make it a delicate green color.
Pass soup through sieve, turn it back into stewpan. Mix cream and
yolks of eggs in basin, pour boiling soup on to them, stirring at same
time, return to pan; it must not boil again or it will curdle. Season
to taste with nutmeg, pepper, and salt. Cut bread into dice, fry pale
color in hot Crisco, drain and toss them in sugar, sprinkle little red
pepper over and place in oven 2 minutes. Warm dice of cucumber, put
them in tureen with croutons and pour hot soup over and serve.