*Chipped Beef in Cream—Make white sauce using 8 tablespoons Crisco, 8 tablespoons flour, 3 cups milk and 1 cup cream. To it add 1/2 pound dried beef broken into small pieces. Cook about 5 minutes and just before serving pour very slowly on to 2 well beaten eggs. Serve at once.
May 17
Fruits
*Spanish Omelet Molded Spinach
New Potatoes
Corn Salad Cheese Sticks
Frozen Souffle
Coffee
*Spanish Omelet—1 green pepper, 1 red pepper, 1 onion, 3 tablespoons Crisco, 6 mushrooms, 6 eggs, 6 tablespoons water, salt and pepper to taste.
Put 1/2 Crisco in saucepan, add onion chopped very fine, mushrooms and red and green pepper; cover, cook slowly for 20 minutes. Make plain omelet from rest of ingredients; turn this out on heated dish, fill ends of dish or platter with Spanish sauce, and send it to table.
This omelet can be made very handsome by saving 1/4 of green and red pepper, cutting it into fancy shapes to use a garnish for top of omelet.
May 18
Strawberries
Lentil Soup, au Maigre
*Scalloped Clams Stewed Tomatoes
Beet and Cabbage Salad
Vanilla Ice Cream
Maple Sauce
Coffee
*Scalloped Clams—Chop 25 clams fine and season with red pepper and salt to taste. Blend together 1 tablespoon each Crisco and flour, and cook with 1 cup liquid, half milk and half clam juice, with a tiny pinch of soda, and stir until smooth and creamy. Add chopped clams with 1 beaten egg. Have ready large clam or scallop shells, Crisco on inside and fill with clam mixture, smoothing over with silver knife blade. Arrange on baking dish and bake about 6 minutes, or until well browned. Garnish with parsley and pass sliced lemons with them.
May 19