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, 1/2 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.
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 1/2 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.
Boiled Salmon, Egg Sauce Creamed Potatoes New Peas Dressed Lettuce Cheese Crackers *Chocolate Bread Pudding Coffee
Chocolate Bread Pudding_—3/4 cup breadcrumbs, 2 cups scalded milk, 3 squares melted chocolate, 2 eggs, 1 tablespoon Crisco, salt to taste, 1/2 teaspoon vanilla, 1/4 cup cold milk, 3/4 cup sugar and 1/2 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.
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.