_Fish Souffle
Braised Stuffed Shoulder of Mutton
Breaded Potatoes
*Carrots, a la Poulette
Pineapple Jelly
French Pastry
Coffee_
_*Carrots, a la Poulette_--Boil 2 bunches of carrots until tender in
boiling salted water, then drain. Blend 2 tablespoons Crisco with 1
tablespoon flour, when smooth add 1 cup milk and stir till boiling,
add salt, pepper and paprika to taste, 1 tablespoon chopped parsley
and cook for 5 minutes, then add carrots and allow to cook for 5
minutes longer. Serve hot.