Farina Soup Salmon Loaf Glazed Potatoes Stewed Carrots Cabbage Salad *Pear Croquettes Coffee
Pear Croquettes_—6 halves canned pears, 1/2 cup rice, 2 tablespoons sugar, 2 cups milk, 1 lemon, 1 egg, lady fingers and angelica. Put milk and sugar in saucepan, bring to boil, and then add rice and grated rind of 1 lemon. Stir this over fire until rice is tender and milk absorbed, then turn it on to plate, and put aside to cool. Stand pears on hair sieve until syrup has drained away, then stuff hollow side with boiled rice, shaping it to a dome, so that they look like whole pears. Beat egg on plate, crush lady fingers, and rub them through wire sieve. Dip stuffed pears in egg, and toss in lady finger crumbs. Have ready pan of hot Crisco, fry croquettes in it until a golden brown. Take them up, and drain on paper. Insert small piece of angelica in end of each to represent pear-stalk. Dish up and serve hot.
Fillets of Flounder Tournedos of Beef *Tomato Croquettes Celery Mayonnaise Orange Tartlets Coffee
Tomato Croquettes_—Cook 1 quart tomatoes until reduced to 2 cups. Add to them 2 cups crumbs, 3 tablespoons melted Crisco, 1/2 teaspoon salt, dust sugar, 1/4 teaspoon pepper, pinch red pepper, and dust of nutmeg. Set away to cool. Shape into croquettes, roll in flour, brush over with beaten egg, toss in crumbs and fry in hot Crisco.
Soup Bonne Femme Broiled Lamb Steak with Virginia Ham Stuffed Egg Plant Frontenac Salad Apple Tart Coffee_
_*Soup Bonne Femme_—Wash, dry, and cut up 2 large heads of lettuce, 1 pound sorrel, and 1 pound spinach. Add 3 pints white stock, and simmer, with 1/2 cup Crisco, 2 carrots, and 2 onions, for 1 hour. Blend together 2 tablespoons Crisco, 4 tablespoons flour, and yolks of 2 eggs, thin with 1 cup of boiling milk, and add to broth. Season with salt and pepper, press through sieve, and serve with croutons.
Lentil Soup Roast Loin of Pork Apple Sauce Potato Balls Artichokes Celery and Pineapple Salad *Sultana Pudding Coffee
Sultana Pudding_—Line shallow dish with plain pastry, put in bottom layer of sultana raisins. Beat 1/2 cup Crisco to a cream with 4 tablespoons sugar, add 2 well beaten eggs, 2 tablespoons milk, 1/2 teaspoon lemon extract, 1/4 teaspoon salt, and 1/2 cup flour. Mix and spread on top of raisins and bake 30 minutes in moderate oven. Serve cold.