Beef Olives Braised Lettuce Stuffed Potatoes Beet Salad Cheese Relish Red Currant Cream Lady Fingers Coffee_
_*Beef Olives_—Cut 2 pounds of steak into pieces 4-1/2 inches long and 2 inches wide. Mix together in a basin 3 tablespoons breadcrumbs, 1 chopped onion, 4 tablespoons Crisco, 1 tablespoon chopped parsley, salt, pepper, and paprika to taste and 1 well beaten egg. Spread a little of this mixture on each piece of meat, roll up and tie with fine string. Melt 2 tablespoons Crisco in a pan, brown pieces of meat in it; stir in 1 tablespoon flour, gradually add 2 cups water, bring to boiling point and cook slowly 1-1/2 hours. Remove string and dish in a circle, season the gravy and strain over the meat.
Cream of Corn Soup *Stuffed Flank Steak Mashed Potato Shelled Beans Onion and Mint Salad Ivory Cream Coffee
Stuffed Flank Steak_—Buy a flank steak. Fry 2 tablespoons chopped onion in a 1/4 cup Crisco. Add 1/2 cup soft, stale breadcrumbs, 1/4 teaspoon mixed herbs, salt and pepper to taste. Spread over steak, roll and tie. Brown in 3 tablespoons Crisco, and remove to casserole or covered dish. To the Crisco in pan add an equal quantity of flour, and brown, then add 1 cup stock or boiling water, and 1 cup strained tomato, season with salt and pepper, pour over the roll, cover dish, and cook slowly until meat is tender. If cooked in casserole it may be served in same dish.
Fried Soft Shell Crabs, Sauce Tartare Hashed Browned Potatoes Pepper and Cucumber Salad Cheese Fingers *Apricot Omelet Coffee
_* Apricot Omelet_—Cut 6 preserved apricots into dice, and heat up in a little fruit juice. Beat up 5 eggs, add pinch of salt and 1 tablespoon sugar. Melt in an omelet pan or frying pan 2 tablespoons Crisco, when hot pour in beaten eggs and stir over quick fire till they commence to thicken, put in the prepared apricots, then shape quickly into an oval form by folding the ends. Allow the omelet to acquire a golden brown by putting it in the oven, turn out on to a hot dish, dredge with sugar and serve at once.
Country Club Chicken Sweet Potatoes Green Corn Tomato Salad Apple Whip Chocolate Wafers Coffee_
_*Country Club Chicken_—Wash 2 broilers or quite young chickens, cut them in halves or quarters if they be large enough, wipe them and dip each piece in beaten egg, well seasoned with salt and pepper and mixed with cream. Roll pieces in breadcrumbs and place them in Criscoed pan, dot generously with Crisco and place in hot oven for 15 minutes. Now put chicken in hot kettle, cover and let smother and steam for 30 minutes or until tender on a slow fire. Place chicken on hot platter; add half cup hot cream to gravy in kettle and strain it over chickens.