_Cucumber_
_Potatoes_
_Galantine of Beef, Aspic Jelly_
_Vegetable Salad_
*_Fruit Tart_
_Custard_
_Coffee_
*_Fruit Tart_--2 pounds fruit, 1 cup sugar, ginger, 2 cups flour,
6 tablespoons Crisco, and baking powder. If tart is to be made of
rhubarb, it should be well washed (not skinned) and cut up in inch
lengths, packed tightly into dish, sugar sprinkled among it, also ½
teaspoon ground ginger. If made of gooseberries, they should be picked
clean, washed, and put in dish with little cinnamon. If apples are
used, they must be peeled and sliced very thinly, sugar sprinkled among
them, and little lemon peel grated, or ½ teaspoon ground cinnamon. In
no case put water in. Paste. Put flour in basin with dessertspoon,
sugar, ½ teaspoon baking powder, 6 tablespoons Crisco, and crumble
latter among flour until all lumps have disappeared, then pour in cold
water to make stiff paste; turn it out on board and roll it a little
larger than size of dish; after wetting it, cut off band of paste to
put round edge of dish; wet band again and place remainder paste on.
Press it down very lightly, to make edges adhere; pare and notch them
neatly according to taste; brush top with cold water, and dust fine
sugar over, then put in oven to bake for 1 hour. When fruit tart begins
to boil out at side it is usually ready.
May 14
*_Spring Soup_
_Slices of Galantine of Beef_
_Lettuce and Egg Salad_
_Cheese Toast_
_Bananas in Custard_
_Coffee_
*_Spring Soup_--1 large lettuce, 12 spring onions, 2 tablespoons
Crisco, 1 pint milk, 1 pint stock or water, 1 tablespoon cornstarch,
parsley, salt, nutmeg, croutons of bread and sugar.
Wash lettuce and onions, shred lettuce and slice onions thinly. Melt
Crisco in saucepan, and fry lettuce and onions for about 5 minutes;
add stock and part of milk, and let simmer gently for 10 minutes. Mix
cornstarch with remainder of milk, pour into soup and stir until it
boils, simmer for another 10 minutes; season to taste with pepper,
salt, sugar, and little nutmeg. Cut some crust of bread into thin
strips and dry quite crisp in oven; put them into tureen with parsley
picked small, and pour soup over. Watercress, endive, or sorrel may be
used either along with, or in place of, the lettuce for a change.
May 15
_Julienne Soup_
*_Bobotee_
_Boiled Potatoes_
_Beans_
_Cream Cheese and Pimiento Salad_
_Blanc-mange and Stewed Fruit_
_Coffee_
*_Bobotee_--1 pound lean beef or mutton, 6 ounces bread, 8
tablespoons Crisco, 4 onions, 4 tablespoons almonds, 1 tablespoon
vinegar, 1 tablespoon curry powder, 1 tablespoon sugar, 2 teaspoons
salt, and 4 eggs.
Soak bread in milk, then squeeze it, mince meat. Chop onions and fry
in hot Crisco, keeping them of a pale color, add bread, curry, sugar,
vinegar, and salt, then well mix in meat and eggs beaten. Crisco
a pudding dish. Bake from 20 to 30 minutes. Serve in pudding dish
garnished with slices of lemon and parsley. Can be eaten either hot or
cold.
May 16
*_Chipped Beef in Cream_
_Baked Potatoes_
_Lettuce and Radish Salad_
_Cheese Balls_
_Frozen Macedoine_
_Coffee_
*_Chipped Beef in Cream_--Make white sauce using 8 tablespoons
Crisco, 8 tablespoons flour, 3 cups milk and 1 cup cream. To it add ½
pound dried beef broken into small pieces. Cook about 5 minutes and
just before serving pour very slowly on to 2 well beaten eggs. Serve at
once.
May 17
_Fruits_
*_Spanish Omelet_
_Molded Spinach_
_New Potatoes_
_Corn Salad_
_Cheese Sticks_
_Frozen Souffle_
_Coffee_
*_Spanish Omelet_--1 green pepper, 1 red pepper, 1 onion, 3 tablespoons
Crisco, 6 mushrooms, 6 eggs, 6 tablespoons water, salt and pepper to
taste.
Put ½ Crisco in saucepan, add onion chopped very fine, mushrooms and
red and green pepper; cover, cook slowly for 20 minutes. Make plain
omelet from rest of ingredients; turn this out on heated dish, fill
ends of dish or platter with Spanish sauce, and send it to table. This
omelet can be made very handsome by saving ¼ of green and red pepper,
cutting it into fancy shapes to use as garnish for top of omelet.
May 18
_Strawberries_
_Lentil Soup, au Maigre_
*_Scalloped Clams_
_Stewed Tomatoes_
_Beet and Cabbage Salad_
_Vanilla Ice Cream_
_Maple Sauce_
_Coffee_
*_Scalloped Clams_--Chop 25 clams fine and season with red pepper
and salt to taste. Blend together 1 tablespoon each Crisco and flour,
and cook with 1 cup liquid, half milk and half clam juice, with a tiny
pinch of soda, and stir until smooth and creamy. Add chopped clams with
1 beaten egg. Have ready large clam or scallop shells, Crisco on inside
and fill with clam mixture, smoothing over with silver knife blade.
Arrange on baking dish and bake about 6 minutes, or until well browned.
Garnish with parsley and pass sliced lemons with them.
May 19
_Grapefruit_
_Cream of Celery Soup_
*_Sweetbreads_
_Creamed New Potatoes_
_Green Peas_
_Carrots_
_Hot Biscuit_
_Fruit Salad_
_Orange Ice_
_Sunshine Cake_
_Coffee_
*_Sweetbreads_--Clean and soak 2 pairs of sweetbreads in cold water for
an hour or more, then put them in pan with enough water to cover them,
and cook them for 20 minutes. Take them out and place them in cold
water for 2 or 3 minutes to make them firm. Dry thoroughly, rub them
with tablespoon of Crisco. Sprinkle with salt and pepper and place in a
pan with brown sauce. Cook in hot oven for 20 minutes. Baste often with
the sauce.
May 20
_Cream of Pea Soup_
_Croutons_
_Stuffed Eggs, Tartare Sauce_
_Baked Bananas_
_Potato Fluff_
*_Onions Stuffed with Nuts_
_Apple Salad_
_Coffee_
*_Onions Stuffed with Nuts_--2 large Spanish onions, or 6 good-sized
Bermuda onions, 1 cup boiled rice, 1 cup chopped English walnut meats,
mixed with 1 teaspoon salt, 1 saltspoon pepper, and 1 raw egg.
Put onions, without peeling into a saucepan of boiling water; add half
the salt and boil for ½ an hour. Drain and dry. Remove outside skin,
and with handle of a teaspoon, take out center, saving it for the
sauce. Mix nuts, rice, seasoning and egg; fill this into onions; stand
them in baking pan, brush with melted Crisco and bake in moderate oven
for ½ hour. Chop very fine the portion that you have taken from center,
press it through a sieve, add this pulp to a cup of tartare sauce and
pour it into a sauceboat. Serve onions on platter; pass the sauce.
May 21
_Oloronnaise Potage_
_Broiled Shad Roe_
*_Anna Potatoes_
_Duckling Braise with Cherries_
_Fresh Asparagus, Swiss_
_Weimar Pudding_
_Coffee_
*_Anna Potatoes_--Peel, wash and drain 4 good-sized, sound, raw
potatoes. Slice them with a Saratoga-chip potato machine. If none is
at hand, slice them as fine as possible. Grate 2 ounces of Parmesan
or Swiss cheese. Heat 2 tablespoons Crisco in a small frying pan,
remove pan from fire and cover bottom with light layer of potatoes.
Mix teaspoon salt with 2 saltspoons white pepper, sprinkle a little
over potatoes, spread a little cheese over potatoes, and place few bits
Crisco over cheese. Arrange another layer of potatoes--and so on till
all are employed. Cover pan, place on moderate fire for 5 minutes.
Turn them over with cake turner; let them cook again 3 minutes, then
place in hot oven for 10 minutes. Turn on hot dish and serve.
May 22
_Little Neck Clams_
_Parmentier Puree_
_Veal Cutlets_
_Mashed Potatoes_
*_Spinach, Martha_
_Chicory Salad_
_Biscuit Tortoni_
_Coffee_
*_Spinach, Martha_--Trim off stalks of 3 quarts fresh spinach,
discarding stale leaves if any. Thoroughly wash and drain, plunge in
gallon boiling water with 1 tablespoon salt and boil for 10 minutes.
Take them up with skimmer, drain on sieve, press out all water, chop
finely, place in saucepan. Cut 3 slices bread in ⅓ inch square pieces,
place on plate, pour over them 1 tablespoon vinegar, then brown them
in small frying pan with 1 tablespoon melted Crisco to golden color,
add them to spinach, with 2 hard-cooked eggs cut into 8 pieces each,
1 tablespoon Crisco, salt, sugar, grated nutmeg to taste, and 4
tablespoons cream. Mix well with wooden spoon and cook 10 minutes,
lightly mixing once in a while, dress on vegetable dish and serve.
May 23
_Potage, a la Monaco_
*_Mackerel, Cold, Vinaigrette_
_Cucumbers, Bechamel Sauce_
_Tomato and Artichoke Salad_
_Monte Carlo Pie_
_Coffee_
*Mackerel, Cold, Vinaigrette--Select fine mackerel; clean, leaving
head on, wrap in piece of cheesecloth, and boil in strong solution of
vinegar and water until tender, taking care that it does not cook too
long. 15 to 25 minutes should be sufficient. Make a vinaigrette sauce
with ½ cup tarragon vinegar, 1 cup melted Crisco, 1 teaspoon made
mustard, 1 teaspoon chopped parsley, 1 teaspoon chopped shallots,
and 2 teaspoons chopped capers. Put vinegar into basin, add mustard,
little salt, stir in Crisco and chopped ingredients. Mix well together,
lay mackerel, after removing from cloth, on long platter, pour over
vinaigrette sauce and let marinate thoroughly, putting in refrigerator
as soon as cool. Serve ice cold in bed of parsley, garnished with lemon
slices, and pass vinaigrette sauce with it.
May 24
*_Puree, a l’Indienne_
_Lamb Stew with Dumplings_
_Lettuce, French Dressing_
_Cheese Balls_
_Snow Pudding_
_Coffee_
*_Puree, a l’Indienne_--2 large apples, 4 tablespoons Crisco, 1
large onion, 1 large carrot, 1 turnip, white 2 leeks, 1 stalk celery,
sprig parsley, 1 bay leaf, 1 tablespoon cocoanut, juice ½ lemon, 1
tomato, 1 teaspoon salt, ½ teaspoon red pepper, 1 tablespoon curry
powder, 1 teaspoon curry paste, ½ cup cream, some boiled rice, and 2
quarts of water.
Melt Crisco, cut up all vegetables (prepared) into rough pieces, fry
them a little in hot Crisco, add also curry powder, and fry it. Do not
peel apples; simply wipe, cut up and add with vegetables. When fried
for 7 minutes, add all ingredients except cream, simmer till soft, then
rub all through fine sieve, return to pan to reheat, and gently add
cream. Serve rice on paper mat, as croutons are served with most soups.
May 25
*_Fish Chowder_
_Cucumber and Tomato Salad_
_Cheese Croquettes_
_Bakewell Pudding_
_Coffee_
*_Fish Chowder_--1 white fish weighing 5 pounds, 4 cups potato dice,
½ cup onion dice, ½ cup salt pork dice, salt, pepper, and red pepper
to taste, 4 cups hot water, 2 tablespoons Crisco, 4 tablespoons flour,
4 cups milk, and 10 buttered crackers. Remove head and skin and cut
fish into fillets. Cover head, skin and bones with cold water; simmer
20 minutes, strain. Reserve liquor. Parboil potatoes 10 minutes. Cook
onion in salt pork until yellow. Arrange in layers, fish, potatoes,
onions and salt pork; cover with water in which bones were cooked,
and simmer until potatoes are tender. Thicken milk with Crisco and
flour cooked together, combine mixtures, add seasonings, and pour over
buttered crackers which have been previously soaked in cold milk. Do
not allow onion or salt pork to burn.
May 26
*_Turnip Soup_
_Beefsteak and Kidney Pie_
_Potatoes_
_Peas_
_Lettuce Salad_
_Caramel Trifle_
_Coffee_
*_Turnip Soup_--Take 2 pounds of peeled turnips, cut into small
squares, place in a stewpan with 4 tablespoons Crisco, stir them over a
quick fire, add pinch salt, 1 tablespoon flour, add 3 pints of stock,
simmer gently for 1½ hours, and pass whole through a sieve. Put back
in stewpan, and add little seasoning. Bring to boil, and just before
sending to table add 1 cup of good cream.
May 27
_Chutney Canapes_
_Roast Sirloin of Beef_
_Franconia Potatoes_
_Summer Squash_
_Olive Salad_
_Strawberry Ice Cream_
*_Genoa Cake_
_Coffee_
*_Genoa Cake_--¼ pound Crisco, and ¼ pound butter. Mix to a cream
with ½ pound sugar, add little mace, stir in gradually yolk of 6 eggs
and ½ beaten whites, 10 ounces flour, beat well for 1 minute, add 1
pound raisins, ¼ pound citron, cut very fine, grated rind of 1 lemon,
and 2 ounces chopped almonds. Mix well, add remainder of beaten whites
last. Mix well, put in pan lined with paper, sprinkle top with chopped
almonds and bake in slow oven.
May 28
_Mock Consomme_
_Roast Crown of Lamb, Currant Mint Sauce_
_Potato Balls_
_Peas_
_Asparagus on Toast_
*_Carrot Salad_
_Raspberry Ice Cream_
_Coffee_
*_Carrot Salad_--Scrape, cut into slices and then into fancy shapes,
4 large carrots. Soak in cold water for ½ an hour, and then cook in
boiling unsalted water until tender. Drain and dry. Line salad bowl
with crisp lettuce leaves, and arrange on top the carrots. Serve with
following dressing: Rub sides and bottom of bowl with clove garlic, add
salt and pepper to taste and 6 tablespoons melted Crisco; add piece of
ice, if possible; stir until salt is dissolved, then add 1 tablespoon
vinegar or lemon juice. Beat until thick; use at once.
May 29
_Raw Clams_
_Chicken Pie_
*_Stuffed Potatoes_
_Broiled Tomatoes_
_Pepper and Cucumber Salad_
_Cheese Fingers_
_Pineapple Jelly_
_Coffee_
*_Stuffed Potatoes_--Bake 7 good-sized potatoes. When done, cut
off a lengthwise slice; scoop out potato with a spoon. Mash; add 1
tablespoon Crisco, salt and pepper to taste, ½ cup milk, and 2 egg
whites beaten stiff. Refill skins with this mixture. Pile lightly, do
not smooth, bake until potatoes are puffed and brown.
May 30
_Fruit Soup_
_Breaded Mutton Chops_
_Potatoes_
*_Peas_
_Tomato Mayonnaise_
_Banana Charlotte Russe_
_Assorted Cakes_
_Coffee_
*_Peas_--1 quart cooked green peas, 2 ounces of lean cooked ham
cut into dice, 2 tablespoons Crisco, 2 tablespoons good stock, 1
teaspoon flour, ½ small onion finely chopped, a pinch of sugar, grated
nutmeg, salt and pepper to taste. Fry onion until lightly browned in
Crisco, add flour and ham, stir over fire for a minute or two, then
put in peas, stock, sugar, and nutmeg. Season to taste, simmer for ten
minutes, stirring occasionally, then serve.
May 31
_Milk Soup_
*_Beef Loaf, Brown Sauce_
_Potatoes_
_Tomatoes_
_Radish and Watercress Salad_
_Vanilla Pudding, Jam Sauce_
_Coffee_
*_Beef Loaf_--Mix together 3 pounds chopped raw beef, ¼ pound of
minced salt pork, 1 cup cracker dust, 2 teaspoons, each, of salt and
pepper, and moisten all with 2 beaten eggs, teaspoonful onion juice,
and teaspoon Worcestershire sauce. Work in 2 tablespoons melted Crisco,
and pack in a Criscoed mold. Cover; set in a roasting pan of boiling
water, and cook in a steady oven for 2 hours. Serve with brown sauce.
June 1
_Curried Lobster_
*_Boiled Stuffed Leg of Lamb_
_Potatoes_
_Scalloped Sweet Corn_
_Cherry Salad_
_Frozen Watermelon_
_Coffee_
*_Boiled Stuffed Leg of Lamb_--Have small, tender leg of lamb, and
remove bone. Make forcemeat of ½ pound fresh mushrooms cut in pieces,
½ cup chopped boiled ham, ½ cup breadcrumbs, and 2 tablespoons melted
Crisco. Season with pepper and salt, and put into the lamb in place of
removed bone. Tie it up well, wrap in piece of cheesecloth, and boil
in salted water, having juice ½ lemon, 1 onion, and few branches of
parsley in it. Serve with currant jelly sauce; that is, 4 tablespoons
butter melted together with ½ tumbler currant jelly and ½ glass white
wine.
June 2
_Green Vegetable Soup_
_Fried Chicken, Virginia Style_
_Cornmeal Bread_
_Broiled Tomatoes_
_Bean Salad_
*_Strawberry Fritters_
_Coffee_
*_Strawberry Fritters_--Have large, ripe strawberries, remove
hulls and clean them thoroughly. Moisten each berry with little brandy,
roll in sugar and stand till berries absorb considerable sweetness.
Roll them in finest possible breadcrumbs and drop into hot Crisco.
Sprinkle strawberries with powdered sugar when taking up, and serve
with them sweetened whipped cream. Care must be taken that strawberries
are not too ripe. They must be quite hard and firm to be perfectly
satisfactory when served.
June 3
*_Crab Soup_
_Salmon, la Francesca_
_Veal, Roasted_
_Chiffonade Salad_
_Cheese_
_Crackers_
_Tipsy Pudding_
_Coffee_
*_Crab Soup_--Remove cooked meat from 6 hard-shelled crabs and
chop finely. Add 3 cups white stock, ⅔ cup stale breadcrumbs, 1 slice
of onion, 1 sprig of parsley, and simmer 20 minutes. Blend together 1
tablespoon Crisco and 1 tablespoon flour, and add 1 cup cream, salt and
red pepper to taste. Combine mixtures and bring to boiling point.
June 4
_Boiled Halibut, Lobster Sauce_
_Beef Roll in Jelly_
_Italian Risotto_
*_Fruit Salad_
_Manhattan Pudding_
_Coffee_
*_Fruit Salad_--Mix equal parts shredded fresh or preserved
pineapple, bananas in small pieces, and sections tangerines, and
marinate together in French dressing. Fill banana skins with mixture,
sprinkle generously with paprika, arrange on lettuce leaves, and serve
with French dressing.
The dressing is made as follows: Put 4 tablespoons melted Crisco in
cold bowl; if possible, put in small piece ice. Add ½ teaspoon salt,
saltspoon pepper, and stir until salt is dissolved, add tablespoon
vinegar or lemon juice. Beat for 3 minutes until dressing is as thick
as cream. Use at once.
June 5
_Grapefruit Cocktail_
*_Roast Duckling, Apple Sauce_
_Rice Fritters_
_Creamed Carrots_
_Macedoine Salad_
_Wafers_
_Cheese_
_Rhubarb Meringue Pie_
_Coffee_
*_Roast Duckling_--This is prepared and trussed similarly to goose, but
not usually stuffed. Roast from 30 to 40 minutes. Green peas are the
usual accompaniment to roast duckling. Serve with apple sauce which is
made as follows: 1 pound cooking apples, 1 tablespoon Crisco, ½ cup
water, and sugar. Peel, core, and slice the apples, cook them in a
stewpan with water and Crisco, add a little sugar to taste. Stir well,
or pass through a sieve.
June 6
_Hamburg Steak, Maitre d’Hotel_
*_Asparagus_
_Baked Potatoes_
_Lettuce and Radish Salad_
_Strawberry Mousse_
_Lady Fingers_
_Coffee_
*_Asparagus_--Boil 2 cups asparagus tips in salted water 15 minutes,
then drain them; while they are cooking put 1 cup milk in double
boiler, and when boiling pour some of it on 2 lightly beaten eggs,
stirring vigorously meanwhile, then put eggs into double boiler with
milk, and stir until it begins to thicken. Add 1 teaspoon Crisco, salt
and pepper to taste, and remove from fire. Cut asparagus tips into ½
inch pieces and add them to sauce. Take 6 stale rolls, cut off tops,
remove inside, let them dry in oven; when crisp and hot fill each with
asparagus in sauce, replace tops and serve.
June 7
_Boiled Salmon, Egg Sauce_
_Creamed Potatoes_
_New Peas_
_Dressed Lettuce_
_Cheese_
_Crackers_
*_Chocolate Bread Pudding_
_Coffee_
*_Chocolate Bread Pudding_--¾ cup breadcrumbs, 2 cups scalded
milk, 3 squares melted chocolate, 2 eggs, 1 tablespoon Crisco, salt
to taste, ½ teaspoon vanilla, ¼ cup cold milk, ¾ cup sugar and ½ cup
Sultana raisins. Mix all ingredients in order given. Pour into a
Criscoed baking dish, set into pan of hot water, and bake 1 hour in
moderate oven; stir twice during baking to keep chocolate from rising
to the top.
June 8
_Veal Cutlet, Brown Gravy_
_Mashed Potatoes_
*_Glazed Carrots_
_Pea Salad_
_Cottage Pudding, Strawberry Sauce_
_Coffee_
*_Glazed Carrots_--For this, carrots must be cut into even cones
or ovals, and it is convenient to use imported carrots in glass
bottles. If these are used they are already boiled; if fresh carrots
are used scrape, wash them and cut out little shapes with patent
cutter, then boil slowly until tender, but not quite done, and put 4
cups of them in frying pan with 4 tablespoons melted Crisco, sprinkle
with fine sugar, and stir over hot fire until they begin to brown; add
4 tablespoons stock they were boiled in, adding more stock if needed,
and continue stirring until carrots are nicely glazed.
June 9
_Roast Beef_
_Horseradish Relish_
_Asparagus_
_Franconia Potatoes_
_Bean Salad_
*_Cherry Pie_
_Coffee_
*_Cherry Pie_--1 quart ripe cherries, 1 yolk egg, 3 tablespoons
cream, and ½ cup sugar. Wash cherries, stem and place in colander over
dish to catch juice. Place thin layer of the following dough on shallow
pan, sprinkle top with breadcrumbs. Spread stoned cherries over evenly.
Sprinkle with sugar and cinnamon. Beat yolk well, add cream and cherry
juice and pour over all. Bake in hot oven until well browned at bottom.
The dough is made as follows: 1 tablespoon Crisco, 1 cup flour, ½
teaspoon baking powder, ¼ cup sugar and 1 egg. Mix dry ingredients.
Work in Crisco with finger tips; add egg; mix. Toss on slightly floured
board and roll a ¼ inch thick. This makes enough dough for a large
oblong pan.
June 10
_Scotch Broth_
_Cold Roast Beef_
_Creamed Potatoes_
*_String Beans_
_Tomato and Olive Salad_
_Vanilla Ice Cream_
_Crushed Raspberries_
_Coffee_
*_String Beans_--If fresh beans are used pick them over, remove
ends and “strings,” and boil for ½ an hour or more; then drain them,
and add 1 tablespoon Crisco and 2 tablespoons milk, season to taste,
and serve after 10 minutes’ slow cooking. If canned beans are used omit
the first long boiling.
June 11
_Vegetable Soup_
_Broiled Steak_
_Stuffed Tomatoes_
_Baked Macaroni_
*_Pear and Pimiento Salad_
_Apricot Blanc-mange_
_Coffee_
*_Pear and Pimiento Salad_--Fill each canned pimiento with 2 halves
canned pears; place each pimiento in nest of lettuce and serve with
following dressing: Put 1 teaspoon salt and 1 saltspoon black pepper in
bowl, and stir into them with wooden spoon, very slowly, 4 tablespoons
melted Crisco, and add 2 tablespoons vinegar, mixing it well with
Crisco.
June 12
_Cream of Tomato Soup_
*_Planked Salmon_
_Potato Balls_
_Fresh Green Peas_
_Lettuce and Cucumber Salad_
_Cheese Bread-Sticks_
_Lemon Pudding_
_Coffee_
*_Planked Salmon_--Have salmon cut in steaks 1½ or 2 inches thick.
2 steaks of average size can be placed on medium-sized plank. Crisco
plank thoroughly, place fish upon it, and broil under gas broiler,
turning flame low after first few moments. Or it can be baked in oven
of range. Serve on plank, surrounded by potato balls cut with French
vegetable cutter. Heat ¼ cup cream, add salt and pepper to taste, and
3 tablespoons finely chopped parsley. Shake potato balls in this until
well covered with seasonings. Serve Hollandaise sauce with planked
salmon.
June 13
_Strawberry Cocktail_
_Roast Lamb, Mint Sauce_
_Mashed Potatoes_
_Carrots and Peas_
*_Cherry Roly Poly_
_Coffee_
*_Cherry Roly Poly_--Roll pastry or a baking powder biscuit dough
very thin, about ⅛ of an inch in thickness, sprinkle with sugar, and
dot with ripe stoned cherries. Roll like a jelly roll, press, and
close the ends as tight as possible. Tie in a floured cloth, and cook
in boiling water 2 hours, or steam in steamer 1 hour. Remove from cloth
and serve on hot platter with the following sauce: ½ cup Crisco, 1 cup
powdered sugar, 1 egg yolk, 2 tablespoons wine, and 2 egg whites. Cream
Crisco; add sugar, yolk of egg and wine. Cook over hot water until hot.
Remove from fire and add beaten whites of eggs.
June 14
_Roasted Little Neck Clams_
*_Salmi of Lamb_
_Fried New Potatoes_
_Boiled Bermuda Onions_
_Individual Strawberry Pies_
_Coffee_
*_Salmi of Lamb_--Cut cold roast lamb in thin slices. Cook 5 minutes 2
tablespoons Crisco with ½ tablespoon finely chopped onion. Add lamb,
sprinkle with salt and pepper, and cover with 1 cup cold lamb gravy
seasoned with Worcestershire sauce. Cook until thoroughly heated.
Arrange slices overlapping one another lengthwise of platter, pour
around sauce, and garnish with toast points. A few stoned olives and
mushrooms improve this sauce.
June 15
_Cream of Pea Soup_
*_Baked Brains_
_Mashed Potatoes_
_Escalloped Asparagus_
_Romaine Salad_
_Greengage Ice Cream_
_Coffee_
*_Baked Brains_--Prepare brain of an ox by washing and skimming
it, and then steep it on back of range for 1 hour. Rub it with flour
and salt, lay on it bits of Crisco, and set in oven, having added water
to dish in which it is to bake. Bake it 1 hour, basting it often, and
serve with mushroom sauce. Onion sauce may be substituted for the
mushroom sauce.
June 16
*_Baked Trout_
_Chicken Epicurean_
_New Potatoes_
_String Beans in Cream_
_Tomato Salad_
_Pineapple Bisque_
_Coffee_
*_Baked Trout_--Clean brook trout, season with salt, black pepper,
and paprika. Lay in Criscoed baking pan, dredge with flour, sprinkle
with chopped parsley and bits of Crisco, pour over little vinegar and
water, and bake in hot oven until done, basting often with Crisco.
Garnish with parsley, and serve hot with cream sauce.
June 17