_Iced Bouillon
Broiled Chicken
Mashed Potatoes
New Peas
Tomato Mayonnaise
*Red Raspberry Shortcake, Hot Marshmallow Sauce
Coffee_
_*Red Raspberry Shortcake_--4 cups sifted flour, 3 tablespoons baking
powder, 1 teaspoon salt, 2 tablespoons Crisco, milk, and 2 quarts red
raspberries. Sift baking powder and salt with flour, rub in Crisco;
then with fork stir in lightly and quickly sufficient milk to make
soft dough--too soft to roll. Turn it into Criscoed tin, and bake
in hot oven 30 minutes. Unmold, and leaving it inverted, cut circle
around top within 1 inch of edge; lift off circle of crust, and with
fork pick out crumb from center, leaving about 3/4 of an inch of
biscuit around sides. Spread inside cake with butter, fill with
crushed raspberries, which have been standing 1/2 hour or more mixed
with enough sugar to sweeten them. Turn off juice from berries before
filling cake. Replace circle of crust, and serve with following sauce:
1/2 pound marshmallows, 1/2 cup confectioners' sugar, and 1/2 cup
boiling water. Cut marshmallows in pieces and melt in double boiler.
Dissolve sugar in boiling water, add to marshmallows, and stir until
blended. Serve hot with shortcake.