Mock Consomme
Roast Crown of Lamb,
Currant Mint Sauce
Potato Balls Peas
Asparagus on Toast
*Carrot Salad
Raspberry Ice Cream
Coffee
*Carrot Salad—Scrape, cut into slices and then into fancy shapes, 4 large carrots. Soak in cold water for 1/2 an hour, and then cook in boiling unsalted water until tender. Drain and dry. Line salad bowl with crisp lettuce leaves, and arrange on top the carrots. Serve with following dressing: Rub sides and bottom of bowl with clove garlic, add salt and pepper to taste and 6 tablespoons melted Crisco; add piece of ice, if possible; stir until salt is dissolved, then add 1 tablespoon vinegar or lemon juice. Beat until thick; use at once.
May 29
Raw Clams
Chicken Pie
*Stuffed Potatoes Broiled Tomatoes
Pepper and Cucumber Salad
Cheese Fingers
Pineapple Jelly
Coffee
*Stuffed Potatoes—Bake 7 good-sized potatoes. When done, cut off a lengthwise slice; scoop out potato with a spoon. Mash; add 1 tablespoon Crisco, salt and pepper to taste, 1/2 cup milk, and 2 egg whites beaten stiff. Refill skins with this mixture. Pile lightly, do not smooth, bake until potatoes are puffed and brown.
Decoration Day
May 30
Fruit Soup
Breaded Mutton Chops
Potatoes *Peas
Tomato Mayonnaise
Banana Charlotte Russe
Assorted Cakes
Coffee
*Peas—1 quart cooked green peas, 2 ounces of lean cooked ham cut into dice, 2 tablespoons Crisco, 2 tablespoons good stock, 1 teaspoon flour, 1/2 small onion finely chopped, a pinch of sugar, grated nutmeg, salt and pepper to taste. Fry onion until lightly browned in Crisco, add flour and ham, stir over fire for a minute or two, then put in peas, stock, sugar, and nutmeg. Season to taste, simmer for ten minutes, stirring occasionally, then serve.
May 31