Sago Soup Brown Stew of Mutton Chops Stewed Turnips Boiled Potatoes *Cabbage Salad Lemon Sponge Coffee
Cabbage Salad_—Shave 2 cups shredded cabbage in thin strips or chop fine and mix with the following dressing: 2 tablespoons Crisco, 1/2 cup hot vinegar, 1 teaspoon dry mustard, 1 tablespoon sugar, 1 teaspoon salt, 1/8 teaspoon pepper, 1/2 onion, cut fine, and 1/2 cup sweet or sour cream, milk or water. Dissolve the sugar in cream. Mix with rest of the ingredients. Mix while hot and serve with the salad slightly warmed.
Consomme with Spaghetti *Chicken Souffle Creamed Potatoes Celery and Apple Salad Stuffed Dates Coffee
Chicken Souffle_—2 cups cold roast chicken, a 1/4 cup cold boiled ham or tongue, 5 tablespoons Crisco, 2 tablespoons flour, 1/2 cup cream, 3/4 cup chicken broth, a 1/4 cup chopped nut meats, salt and paprika to taste, and 4 eggs beaten separately.
The chicken, ham or tongue should be chopped very fine before measuring. Melt 3 tablespoons Crisco in a frying pan; add the chopped meat and stir over fire until Crisco is absorbed. Make a sauce of 2 tablespoons Crisco, the flour, broth and cream. Pound the meat in a mortar, adding meanwhile the sauce. Press the whole through a fine sieve; add the nut meats, seasonings and yolks of eggs. Mix thoroughly, and fold in the whites of eggs. Bake in a Criscoed dish till firm in the center. Serve with mushroom or tomato sauce. This may also be cooked in individual dishes. 25 minutes will be needed for cooking in a large dish, about 12 minutes in individual dishes. It is better to cook a souffle too long than too short a time always, provided that the temperature be kept about 208 deg. F.
Toad in the Hole Pressed Beef with Aspic Beet and Endive Salad Compote of Fruit, Maids of Honor Coffee_
_*Toad in the Hole_—2 cups flour, 1/2 teaspoon salt, 1 pound link sausages, 2 eggs, 2 tablespoons melted Crisco, and 3 cups milk. Sift the flour and salt into a basin; beat up eggs well, and after mixing them with the milk and melted Crisco, pour gradually on flour, beating it well with a wooden spoon. When quite smooth, pour it into a well Criscoed fireproof dish; skin the sausages and lay them in the batter, and bake in a moderate oven for 3/4 of an hour. Serve in small squares arranged neatly overlapping each other on a hot dish.
Oxtail Soup Trout, Black Butter Sauce Stewed Steak and Oysters Pear Salad Cheese Eclairs Sweet Omelet Coffee_
_*Oxtail Soup_—1 oxtail, 2 quarts second stock or water, 2 onions, 2 carrots, 1 turnip, 2 strips celery, 4 tablespoons Crisco, a 1/2 cup diced lean ham or bacon, a boquet-garni, 12 whole peppers, 2 cloves, salt, 1 glass sherry, and 1 tablespoon cornstarch.