June 16
*Baked Trout
Chicken Epicurean
New Potatoes String Beans in Cream
Tomato Salad
Pineapple Bisque
Coffee
*Baked Trout—Clean brook trout, season with salt, black pepper, and paprika. Lay in Criscoed baking pan, dredge with flour, sprinkle with chopped parsley and bits of Crisco, pour over little vinegar and water, and bake in hot oven until done, basting often with Crisco. Garnish with parsley, and serve hot with cream sauce.
June 17
Brunoise Soup
Porterhouse Steak Olives
Stuffed Potatoes *Beans
Belgian Salad
Compote of Cherries
Coffee
*Beans—Boil 1 quart beans until tender, salting them well when half cooked. Beat 1 tablespoon Crisco to a cream, beat in yolk 1 egg, 1 tablespoon finely chopped parsley, 1 saltspoon black pepper, and 2 teaspoons lemon juice; when this sauce is well mixed stir it into beans, taking care not to break them, then serve.
June 18
Cream of Celery Soup
Stewed Chicken
Rice Croquettes Green Peas
*Watercress Salad
Lemon Jelly
Iced Coffee
*Watercress Salad—Take plenty fresh young sprigs of watercress, wash and dry them thoroughly, put them lightly in dish, add 3 sliced shallots. Pour over them dressing made with 3 parts melted Crisco and 1 of lemon juice or vinegar. Garnish with tufts scraped horseradish.