Milk Soup
*Beef Loaf, Brown Sauce
Potatoes Tomatoes
Radish and Watercress Salad
Vanilla Pudding, Jam Sauce
Coffee
*Beef Loaf—Mix together 3 pounds chopped raw beef, 1/4 pound of minced salt pork, 1 cup cracker dust, 2 teaspoons, each, of salt and pepper, and moisten all with 2 beaten eggs, teaspoonful onion juice, and teaspoon Worcestershire sauce. Work in 2 tablespoons melted Crisco, and pack in a Criscoed mold. Cover; set in a roasting pan of boiling water, and cook in a steady oven for 2 hours. Serve with brown sauce.
June 1
Curried Lobster
*Boiled Stuffed Leg of Lamb
Potatoes Scalloped Sweet Corn
Cherry Salad
Frozen Watermelon
Coffee
*Boiled Stuffed Leg of Lamb—Have small, tender leg of lamb, and remove bone. Make forcemeat of 1/2 pound fresh mushrooms cut in pieces, 1/2 cup chopped boiled ham, 1/2 cup breadcrumbs, and 2 tablespoons melted Crisco. Season with pepper and salt, and put into the lamb in place of removed bone. Tie it up well, wrap in piece of cheesecloth, and boil in salted water, having juice 1/2 lemon, 1 onion, and few branches of parsley in it. Serve with currant jelly sauce; that is, 4 tablespoons butter melted together with 1/2 tumbler currant jelly and 1/2 glass white wine.
June 2
Green Vegetable Soup
Fried Chicken, Virginia Style
Cornmeal Bread Broiled Tomatoes
Bean Salad
*Strawberry Fritters
Coffee
*Strawberry Fritters—Have large, ripe strawberries, remove hulls and clean them thoroughly. Moisten each berry with little brandy, roll in sugar and stand till berries absorb considerable sweetness. Roll them in finest possible breadcrumbs and drop into hot Crisco. Sprinkle strawberries with powdered sugar when taking up, and serve with them sweetened whipped cream. Care must be taken that strawberries are not too ripe. They must be quite hard and firm to be perfectly satisfactory when served.
June 3
*Crab Soup
Salmon, la Francesca
Veal, Roasted
Chiffonade Salad
Cheese Crackers
Tipsy Pudding
Coffee