August
First Sunday
Nova Scotia Canapés
Pan Broiled Fillets of Beef—Sultana Sauce
Carlsbad Potatoes Peas and Onions French Style
Lettuce, Peppergrass and Onion Salad
Peach Ice Cream—Cocoanut Cake
Coffee
NOVA SCOTIA CANAPÉS
Cut white bread in one-third inch slices; stamp out with heart-shaped cutter; spread both sides thinly with butter, brown them delicately in the oven. Mince Nova Scotia smoked salmon and moisten with Mayonnaise or Boiled Salad Dressing. Spread each heart with mixture, dispose a dainty border of finely chopped white of egg around each and tip it off with a sprinkle of the yolk pressed through a sieve. Do not cover the salmon entirely with the egg. Arrange canapés on small plates covered with a lace paper doily; garnish each with a spray of parsley and serve as first course.
PAN BROILED FILLETS OF BEEF
Have fillets of beef cut one and one-half inches thick; shape in circular forms. Broil ten minutes in a hissing, well-buttered frying pan, turning every ten seconds for the first two minutes, that the surface may be seared thoroughly, thus preventing the loss of juices. Turn occasionally afterward. When half done season with salt, pepper, reduce heat and finish cooking. Arrange on hot serving platter and spread generously with soft butter. Pour over Sultana Sauce. (For recipe see [Page 61].)
CARLSBAD POTATOES