Cut about 2 pounds of any white vegetables, previously washed and peeled, into pieces, or preferably several kinds mixed, and boil them until soft in the water with salt and Crisco. Rub them through sieve or colander, put them back in the stew pan with milk, and let boil. Put in flour, mixed smoothly with little cold water or milk; let soup boil for 10 minutes, and then serve.
Broiled Soft Shell Crabs *Sweetbreads with Mushroom Puree Boiled Bermuda Onions New Green Peas Lettuce and Radish Salad Fried Cornstarch Pudding Coffee
Sweetbreads with Mushroom Puree_—Blanch and prepare sweetbreads, by cutting away all the windpipes and fibrous nerves. When they are quite cool, put under a weight to flatten well. Dip them in melted Crisco and broil, without browning too much, over a clear fire.
Put sweetbreads on very thin slices of round toast and serve with this puree poured over all: Chop 1 dozen fresh mushrooms and put them to cook with 1/2 pint of cream and 1/2 cup fine breadcrumbs. Cook them in double boiler till mushrooms can be pressed through rather fine sieve. Return this puree to fire, season with salt and white pepper, and let get as hot as possible before using it for sweetbreads.
Grilled Brook Trout *Spring Lamb Steak, a la Minute Lentil Croquettes Potato Rissoles Grapefruit Salad Cheese Crackers Golden Parfait Coffee
Spring Lamb Steak, a la Minute_—Rub some fillets of spring lamb steak with salt and pepper, and fry them gently in 3 tablespoons Crisco which has been melted in an iron frying pan, until thoroughly cooked. Remove from frying pan and keep hot. Put 12 large fresh mushroom caps in pan and cook until tender, adding 1/4 cup cream and salt and pepper to taste. Put lamb steak on hot platter, garnish with mushroom caps, and pour sauce around.
Red Pottage Boudins of Ham with Peas Roast Ribs of Beef Yorkshire Pudding Potatoes Cauliflower Chiffonade Salad Rhubarb Tart and Custard Coffee_
_*Red Pottage_—1/2 a pound dried beans, 1 teacup tomato puree, 1 beet, 2 tablespoons Crisco, 2 onions, piece of celery, 1 small piece of parsnip, 2 quarts good stock. Put Crisco in saucepan then add onions, celery and parsnip; cook a little, do not let it get very brown, then add dried beans, tomato puree; sliced beet and add pepper and salt to taste and then stock, and boil till all is tender. Rub through a fine sieve, reheat and serve.