Porterhouse Steak Scalloped Potatoes with Onion Artichokes, Hollandaise Sauce *Daisy Salad Roquefort Cheese Lemon Ice Cream with Grated Pineapple Coffee
Daisy Salad_—Arrange around border of salad plates a row of crispy lettuce leaves, and in the center put a tablespoon of dressing. This makes center of daisy. Around this put petals made by cutting into narrow strips whites of hard-cooked eggs. Take yolks of these eggs and put through strainer, scattering over dressing in center to give a rough appearance. This will require about five hard-cooked eggs.
The dressing for the center is made as follows: Beat together 3 eggs, add to them 1 cup milk, 2 tablespoons vinegar, 1/2 teaspoon salt, 2 tablespoons Crisco, 2 teaspoons mustard mixed to paste with 2 teaspoons water, and pepper to taste. Bring to boiling point.
Normandy Soup *Veal Loaf, Brown Sauce String Beans Baked Tomatoes Mexican Salad Cheese Fingers Vanilla Ice Cream Strawberry Tarts Coffee
Veal Loaf_—1 pound cold roast veal finely chopped, 1/2 pound sausage meat, 2 tablespoons Crisco, 4 tablespoons breadcrumbs, 1/2 cup stock or gravy, 1 egg, salt and pepper to taste.
Mix veal, sausage meat, Crisco, and breadcrumbs together, season liberally with salt and pepper, and add egg. Mix thoroughly and add gravy or stock gradually until it is thoroughly moistened. Form into a short thick roll, cover lightly with flour, or, when economy is not an object, coat with egg and breadcrumbs. Bake in moderate oven for 1 hour, basting occasionally with hot Crisco, and serve hot with brown sauce.
Clear Gravy Soup *Crown of Lamb with Peas Potato Croquettes Cauliflower Bird’s Nest Salad Cheese Custard Sultana Roll, Strawberry Sauce Coffee
Crown of Lamb with Peas_—Select parts from 2 loins containing ribs, scrape flesh from bone between ribs, as far as lean meat and trim off backbone. Shape each piece in semi-circle, having ribs outside and sew pieces together to form a crown. Trim ends of bones evenly and rather short and wrap each bone in thin strip fat scraps to prevent bone from burning. Place on rack in dripping pan with bowl in center of crown to preserve its shape. Dredge with flour, sprinkle with salt and pepper, basting frequently with melted Crisco, and allowing 9 minutes to the pound for roasting. Cover bones with Criscoed paper. Remove paper from bones before serving and fill the center with peas. Place paper frills on chop bones and parsley around base. The center of crown may be filled with potato balls, French fried potatoes, or puree of chestnuts.