August
Third Sunday
Cantaloupe à la Mode
Consommé au Riz—Cheese Balls
Spiced Beef—Whipped Cream Horseradish Sauce
Potatoes Italian Style—Succotash
Pear Salad
Peach Cottage Pudding with Cream
Coffee
CANTALOUPE À LA MODE
Wash small ripe cantaloupe (Rockyfords) with a brush, and chill thoroughly. Cut in halves lengthwise and fill with Pineapple or Raspberry Ice. Arrange on a bed of cracked ice; serve one-half melon to each guest.
RASPBERRY ICE
4 cups water.
1-¾ cups sugar.
2 cups raspberry pulp.
¼ cup orange juice.
2 tablespoons lemon juice.
Process: Make a syrup by boiling water and sugar twenty minutes. Mash berries and rub through a fine sieve, add orange and lemon juice, combine with syrup, strain and freeze. Shape with a cone mold and place in seed cavities of halves of cantaloupe.
CONSOMMÉ AU RIZ