July
Fourth Sunday
Watermelon with Sherry Sauce
Consommé Printaniere—Imperial Rings
Stuffed Hearts with Vegetables
Potato Puff
Cabbage Salad
Raspberry Whip—White Nut Cake
Iced Coffee
WATERMELON WITH SHERRY SAUCE
Scoop balls out of the center of watermelon using French potato cutter. Pour over Sherry Sauce and place them carefully in a freezer, packed in salt and ice, let stand until thoroughly chilled (about one and a half hours). Serve with Sherry Sauce in tall champagne glasses.
SHERRY SAUCE
Cook one cup sugar with one-fourth cup of water three minutes. Cool slightly and add one-half cup Sherry, three tablespoons Sloe gin and a sprinkle of salt. Chill and pour over watermelon balls.