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 1/8 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: 1/2 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.
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 1/2 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.
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.
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.
Brunoise Soup Porterhouse Steak Olives Stuffed Potatoes *Beans Belgian Salad Compote of Cherries Coffee
Beans_—Boil 1 quart beans until tender, salting them well when half cooked. Beat 1 tablespoon Crisco to a cream, beat in yolk 1 egg, 1 tablespoon finely chopped parsley, 1 saltspoon black pepper, and 2 teaspoons lemon juice; when this sauce is well mixed stir it into beans, taking care not to break them, then serve.