May 3
Normandy Soup
*Veal Loaf, Brown Sauce
String Beans
Baked Tomatoes
Mexican Salad
Cheese Fingers
Vanilla Ice Cream Strawberry Tarts
Coffee
*Veal Loaf—1 pound cold roast veal finely chopped, 1/2 pound sausage meat, 2 tablespoons Crisco, 4 tablespoons breadcrumbs, 1/2 cup stock or gravy, 1 egg, salt and pepper to taste.
Mix veal, sausage meat, Crisco, and breadcrumbs together, season liberally with salt and pepper, and add egg. Mix thoroughly and add gravy or stock gradually until it is thoroughly moistened. Form into a short thick roll, cover lightly with flour, or, when economy is not an object, coat with egg and breadcrumbs. Bake in moderate oven for 1 hour, basting occasionally with hot Crisco, and serve hot with brown sauce.
May 4
Clear Gravy Soup
*Crown of Lamb with Peas
Potato Croquettes Cauliflower
Bird's Nest Salad
Cheese Custard
Sultana Roll, Strawberry Sauce
Coffee
*Crown of Lamb with Peas—Select parts from 2 loins containing ribs, scrape flesh from bone between ribs, as far as lean meat and trim off backbone. Shape each piece in semi-circle, having ribs outside and sew pieces together to form a crown. Trim ends of bones evenly and rather short and wrap each bone in thin strip fat scraps to prevent bone from burning. Place on rack in dripping pan with bowl in center of crown to preserve its shape. Dredge with flour, sprinkle with salt and pepper, basting frequently with melted Crisco, and allowing 9 minutes to the pound for roasting. Cover bones with Criscoed paper. Remove paper from bones before serving and fill the center with peas. Place paper frills on chop bones and parsley around base. The center of crown may be filled with potato balls, French fried potatoes, or puree of chestnuts.
May 5
*Hotch Potch
Baked Ham in Pastry
Mashed Turnips Potato Balls
Stuffed Tomato Salad
Caramel Ice Cream Cake
Coffee