*Hollandaise Soup
Escalloped Potatoes Vegetable Pie
Celery Patties
Romaine Salad
Chocolate Tapioca
Coffee
*Hollandaise Soup—1 quart vegetable stock, 4 tablespoons Crisco, 4 tablespoons flour, 4 yolks eggs, 1/2 pint cream, 1/2 cup green peas, cooked, 1 teaspoon salt, 1/2 cup carrot, cut in small pieces, cooked, 1 teaspoon sugar, 1/2 cup cut cucumber, cooked, and 1 teaspoon chopped tarragon.
Trim peas, carrots and cucumbers with round cutter, size and shape of peas. Cook them in boiling water, being careful not to cook them too much. Melt Crisco and flour in stewpan; add stock and let boil well. Break yolks of eggs into a basin and add cream, then add the liaison of eggs and cream to stock; let it just come to boil, being careful it does not curdle. Strain into a clean stewpan, add vegetables which have been previously cooked, and tarragon and serve.
April 13
Indian Soup Rice
*Mock Goose, Apple Sauce
Stewed Celery
Pineapple Salad
Rhubarb Pie
Coffee
*Mock Goose—2 cups breadcrumbs, 2 cups dropped black walnuts, 2 cups boiled rice, 6 hard-cooked eggs, 3 raw eggs, 1 tablespoon grated onion, salt, pepper and grated nutmeg to taste.
Put breadcrumbs in saucepan with 2 cups water; cook for a few minutes; add hard-cooked eggs, chopped; take saucepan from fire and add black walnut meats and the rice. When this is well mixed, add raw eggs, slightly beaten, and seasonings. Form this into shape of a goose, reserving portions for legs and wings. Take a tablespoon of mixture in your hand and press it into shape of a leg; put piece of dry macaroni into it for bone and fasten it to goose. Do other side same way. Form remaining portions into small pieces looking like wings tucked under; press them to side of goose. Brush goose over with melted Crisco and bake for 1 hour. Serve with apple sauce.
April 14
*Lobster Newburgh
Glazed Sweetbreads
Loin of Lamb, Roasted, Mint Sauce
Asparagus Potato Croquettes
Pineapple Sherbet Coffee