May 25
*Fish Chowder
Cucumber and Tomato Salad
Cheese Croquettes
Bakewell Pudding
Coffee
*Fish Chowder—1 white fish weighing 5 pounds, 4 cups potato dice, 1/2 cup onion dice, 1/2 cup salt pork dice, salt, pepper, and red pepper to taste, 4 cups hot water, 2 tablespoons Crisco, 4 tablespoons flour, 4 cups milk, and 10 buttered crackers. Remove head and skin and cut fish into fillets. Cover head, skin and bones with cold water; simmer 20 minutes, strain. Reserve liquor. Parboil potatoes 10 minutes. Cook onion in salt pork until yellow. Arrange in layers, fish, potatoes, onions and salt pork; cover with water in which bones were cooked, and simmer until potatoes are tender. Thicken milk with Crisco and flour cooked together, combine mixtures, add seasonings, and pour over buttered crackers which have been previously soaked in cold milk. Do not allow onion or salt pork to burn.
May 26
*Turnip Soup
Beefsteak and Kidney Pie
Potatoes Peas
Lettuce Salad
Caramel Trifle
Coffee
*Turnip Soup—Take 2 pounds of peeled turnips, cut into small squares, place in a stewpan with 4 tablespoons Crisco, stir them over a quick fire, add pinch salt, 1 tablespoon flour, add 3 pints of stock, simmer gently for 1-1/2 hours, and pass whole through a sieve. Put back in stewpan, and add little seasoning. Bring to boil, and just before sending to table add 1 cup of good cream.
May 27
Chutney Canapes
Roast Sirloin of Beef
Franconia Potatoes Summer Squash
Olive Salad
Strawberry Ice Cream *Genoa Cake
Coffee
*Genoa Cake—1/4 pound Crisco, and 1/4 pound butter. Mix to a cream with 1/2 pound sugar, add little mace, stir in gradually yolk of 6 eggs and 1/2 beaten whites, 10 ounces flour, beat well for 1 minute, add 1 pound raisins, 1/4 pound citron, cut very fine, grated rind of 1 lemon, and 2 ounces chopped almonds. Mix well, add remainder of beaten whites last. Mix well, put in pan lined with paper, sprinkle top with chopped almonds and bake in slow oven.
May 28