_Codfish, Delmonico Style
Roasted Leg of Lamb
*Chestnut Boulettes
Baked Potato Strips
Watercress and Green Pepper Salad
Cherry and Almond Parfait
Lady Fingers
Coffee_
_*Chestnut Boulettes_--Mix together in a basin 1 cup mashed chestnuts,
which have been peeled after cooking in boiling salted water, beat
into this 1 tablespoon whipped cream, 1/2 tablespoon Crisco, 1/4
teaspoon salt, 2 egg yolks, 1 tablespoon sugar, 1 teaspoon sherry
wine. Cool and fold in beaten egg whites, form into small balls, dip
in beaten egg, toss in crumbs and fry in hot Crisco. Drain and serve.
[Illustration]
An addition to the Crisco library, "The Whys of Cooking," or Questions
Asked and Answered, by Janet McKenzie Hill, of the Boston Cooking
School and Editor and Publisher of "American Cookery" is off the
press. Illustrated and containing 150 new recipes, it will be a
valuable book every woman will appreciate.
We will be glad to send this to any one who will write for it,
enclosing five 2-cent stamps.
Address Department C.O.
The Procter & Gamble Co.
Cincinnati, Ohio.