June 25

Soup with Bread Balls Fried Spring Chicken, Milk Gravy New Potatoes Asparagus Tomato Mayonnaise *Rhubarb Fanchonettes Coffee

Rhubarb Fanchonettes_—­2 pounds rhubarb, 1 cup sugar, 1/2 cup strained orange juice, 1 tablespoon powdered gelatine, 1 piece orange peel, 1 cup cream, whipped, flavored and sweetened, number of individual pastry shells.

Cut rhubarb into inch pieces.  Hot house variety needs no peeling.  Place in baking dish in layers, sprinkling sugar between layers.  Add 2 tablespoons water, 1 tablespoon Crisco, and a few thin strips orange peel, place in moderate oven, cover and bake 1 hour.  Dissolve gelatine in orange juice and when rhubarb is cooked remove it from oven and add this mixture to it.  Let it get cold.  When ready to serve fill shells with rhubarb mixture, heap with whipped cream and decorate with crystallized orange peel.

June 26

Curried Chicken New Green Peas Young Carrots Macedoine Salad Boiled Custard with Snow Eggs Coffee_

_*Curried Chicken_—­Clean and dress a 3-pound chicken and cut in pieces for serving.  Put 1/3 cup Crisco in a hot frying pan, add chicken, and cook 10 minutes, tightly covered.  Then add liver and gizzard, and continue cooking for 10 minutes longer.

Cut 2 medium-sized onions in thin slices, and add to chicken with 2 teaspoons salt and 1 tablespoon curry powder.  Add sufficient boiling water to cover, and simmer until chicken is tender.  Remove chicken, strain liquor, and thicken it with a roux of flour and water.  Make border of boiled rice around platter or serving dish, arrange chicken in center, and pour curry sauce over it.

June 27

Boiled Salmon, Egg Sauce Boiled Potatoes Peas Cucumber Salad *Almond Pudding Meringues Coffee

Almond Pudding_—­Beat separately yolks of 2 eggs and whites of 3, and mix to a cream with 4 tablespoons ground almonds, 4 tablespoons sugar, and 4 tablespoons Crisco.  Mix in a wineglass of sherry, and pour into a Criscoed mold ornamented with nuts.  Bake it, and serve hot.

June 28

Cream of Lettuce Soup Bread Sticks *Halibut Ramekins Baked Potatoes Asparagus Ginger Ice Cream Lady Fingers Coffee

Halibut Ramekins_—­Flake rather finely 1-1/2 pounds cooked halibut.  See that it is free from bones and skin.  Have ready 1 pint seasoned white sauce.  Crisco few fireproof dishes.

Mix halibut with sauce, season with salt and pepper, then fill dishes with it, smooth over surface with wetted knife, and cover with thin layer white sauce.  Sprinkle top with mixture of breadcrumbs and grated cheese, and place a few tiny bits Crisco here and there on surface.  Bake in fairly hot oven 25 minutes, so as to get it thoroughly heated and surface browned.  Dish up and serve hot.