*Crab Soup—Remove cooked meat from 6 hard-shelled crabs and chop finely. Add 3 cups white stock, 2/3 cup stale breadcrumbs, 1 slice of onion, 1 sprig of parsley, and simmer 20 minutes. Blend together 1 tablespoon Crisco and 1 tablespoon flour, and add 1 cup cream, salt and red pepper to taste. Combine mixtures and bring to boiling point.
June 4
Boiled Halibut, Lobster Sauce
Beef Roll in Jelly
Italian Risotto *Hungarian Salad
Manhattan Pudding
Coffee
*Hungarian Salad—Mix equal parts shredded fresh or preserved pineapple, bananas in small pieces, and sections tangerines, and marinate together in French dressing. Fill banana skins with mixture, sprinkle generously with paprika, arrange on lettuce leaves, and serve with French dressing.
The dressing is made as follows: Put 4 tablespoons melted Crisco in cold bowl; if possible, put in small piece ice. Add 1/2 teaspoon salt, saltspoon pepper, and stir until salt is dissolved, add tablespoon vinegar or lemon juice. Beat for 3 minutes until dressing is as thick as good cream. Use at once.
June 5
Grapefruit Cocktail
*Roast Duckling, Apple Sauce
Rice Fritters Creamed Carrots
Macedoine Salad Wafers
Cheese Rhubarb Meringue Pie
Coffee
*Roast Duckling—This is prepared and trussed similarly to goose, but not usually stuffed. Roast from 30 to 40 minutes. Green peas are the usual accompaniment to roast duckling. Serve with apple sauce, which is made as follows: 1 pound cooking apples, 1 tablespoon Crisco, 1/2 cup water, and sugar. Peel, core, and slice the apples, cook them in a stewpan with water and Crisco, add a little sugar to taste. Stir well, or pass through a sieve.
June 6
Hamburg Steak, Maitre d'Hotel
*Asparagus Baked Potatoes
Lettuce and Radish Salad
Strawberry Mousse Lady Fingers
Coffee