_*Cauliflower Soup
Roast Beef, Brown Gravy
Oven-Panned Potatoes
Creamed Carrots
Celery and Green Pepper Salad
Coffee_
_*Cauliflower Soup_--Cut large parboiled cauliflower into thick
slices, also 2 large onions and heart of a stalk of celery. Fry these
in hot Crisco. When done to a golden color, remove them from pan to
drain. Have ready stewpan of chicken and veal stock, ready seasoned
as for table, then place in slices of cauliflower, onions, and celery,
and allow them to simmer until vegetables can be broken with 2 forks.
Add to this 1 glass of Madeira wine. Pull stewpan aside, and stir in 2
beaten yolks of eggs, and enough cream to make whole thickness of
rich cream. Let all simmer, but not boil. Send to table with small
dice-shaped pieces of toast.