August
Fifth Sunday
Tomato Canapé
Cold Veal Loaf—Whipped Cream Horseradish Sauce
Creamed New Potatoes Steamed Summer Squash
Lettuce, Garden Cress and Onion Salad
Sliced Peaches—Chocolate Layer Cake
Iced Coffee Lemonade
TOMATO CANAPÉ
Fry circles of bread, cut one-third inch thick, in deep hot Cottolene. Sauté slices of tomato in hot butter. Drain both on brown paper. Cover each circle of bread with a slice of tomato, sprinkle with salt, pepper and a few grains cayenne. Garnish each with a slice of cucumber and the white of "hard boiled" eggs, cut in the shape of petals to represent field daisies.
COLD VEAL LOAF
Have the bone of a knuckle of veal sawed in three pieces at the market. Wash, wipe, and put in kettle with two pounds of lean veal, one onion sliced, six slices carrot, one blade celery broken in pieces, one spray parsley and one-half teaspoon peppercorns; cover with boiling water and cook slowly until meat is tender. Drain; chop meat finely and season well with salt, pepper and a few grains cayenne. Reduce liquor to one cup, strain and reserve. Garnish the bottom of a granite, brick-shaped bread pan with the white of "hard boiled" egg cut to resemble three daisies; put a dot of the yolk in center of each and arrange sprays of parsley between each daisy. Put a layer of meat, then a layer of thinly sliced eggs sprinkled with parsley, finely chopped. Cover with remaining meat; pour over strained liquor, press and let stand until cold and jellied. Remove to serving platter, garnish with parsley and small round radishes cut to resemble tulips. Slice thinly and serve with
WHIPPED CREAM HORSERADISH SAUCE
4 tablespoons freshly grated horseradish.
Few drops onion juice.
Few grains cayenne.
1½ tablespoons vinegar.
¼ cup heavy cream whipped.
¼ teaspoon salt.