Tomato Bisque Croutons Potato Croquettes Fried Egg Plant Celery and Apple Salad *Chocolate Pudding Coffee

Chocolate Pudding_—­Crisco a mold or basin.  Beat 3 tablespoons Crisco and 2 tablespoons sugar to a cream, then beat in 3 yolks of eggs.  Dissolve 11/2 teacups grated chocolate smoothly in 1 cup milk, add it to Crisco mixture, with 2 cups cakecrumbs, 1 teaspoon vanilla, 1/2 teaspoon salt, and whites of eggs stiffly beaten.  Fold the whites in gently.  Pour into prepared mold, cover with Criscoed paper and steam for 2 hours.  Turn out and serve with white sauce.  This mixture may be placed in a Criscoed pudding dish and baked in a moderate oven.

August 11

Fried Chicken, a la Maryland French Fried Potatoes *Stewed Onions Stuffed Tomato Salad Musk Melon with Ice Cream Coffee

Stewed Onions_—­Peel onions and boil in boiling salted water till tender.  When done, drain, and turn into hot vegetable dish.  Melt 2 tablespoons of Crisco in saucepan, then stir in 1 tablespoon flour, mix well, add 1 cup milk and stir till boiling, add salt and pepper to taste and pour over onions.

August 12

Broiled Ham Baked Potatoes Green Corn Custard Apple Salad Grape Juice Syllabub *Tilden Cake Coffee

Tilden Cake_—­Cream 1/4 cup Crisco with 1 1/2 cups sugar, add 4 well beaten eggs, 1 cup milk, sift in 3 cups flour, 3/4 teaspoon salt, 1/2 cup cornstarch, 2 teaspoons baking powder, and add 2 teaspoons lemon extract.  Turn into Criscoed and floured cake tin and bake for 1 1/2 hours in moderate oven.

August 13

Roast Fowl with Chestnuts and Mushrooms.  Franconia Potatoes Shell Beans Lettuce and Tomato Salad Peach Short-Cake Coffee_

_*Roast Fowl with Chestnuts and Mushrooms_—­Stuff 1 large or 2 small fowls with chestnuts or mushroom stuffing, truss it, brush with melted Crisco, dust with salt and pepper, and put on a rack in pan and in a hot oven until beginning to brown, reduce heat, and cook 1 or 2 hours, basting often.  Add to pan 1/2 cup hot water, 1 slice salt pork, diced, tiny bit bay leaf, 1 clove, and sprig of parsley.  If with mushrooms pour over little sherry mixed with cream.  When done place fowl on platter, pour off all fat in pan but 3 tablespoons, add 2 tablespoons flour and slightly color, add 1 cup stock from giblets cooked with 1 slice of salt pork, salt and pepper, a little lemon juice, and minced giblets.  Serve surrounded with chestnut or mushroom puree put through a pastry bag and tube in roses.  Place a small piece of canned red pepper on each rose and serve gravy in boat.

August 14