June
Fourth Sunday
Cream of Asparagus Soup—Croutons
Radishes Green Onions
Roast Stuffed Shoulder of Lamb—Mint Sauce
New Potatoes with Peas
Swiss Chard with Bacon and "Hard Boiled" Eggs
Cherry Duff Cherry Sauce
Coffee
CREAM OF ASPARAGUS SOUP
(For recipe see [Page 66].)
CROUTONS
Cut stale bread in one-third inch slices; remove crusts and cut in one-third inch strips, cut strips in one-third inch cubes. Fry them a golden brown in deep hot Cottolene. Drain on brown paper and sprinkle lightly with salt.
ROAST SHOULDER OF LAMB