Cut 2 medium-sized onions in thin slices, and add to chicken with 2 teaspoons salt and 1 tablespoon curry powder. Add sufficient boiling water to cover, and simmer until chicken is tender. Remove chicken, strain liquor, and thicken it with a roux of flour and water. Make border of boiled rice around platter or serving dish, arrange chicken in center, and pour curry sauce over it.
June 27
Boiled Salmon, Egg Sauce
Boiled Potatoes Peas
Cucumber Salad
*Almond Pudding Meringues
Coffee
*Almond Pudding—Beat separately yolks of 2 eggs and whites of 3, and mix to a cream with 4 tablespoons ground almonds, 4 tablespoons sugar, and 4 tablespoons Crisco. Mix in a wineglass of sherry, and pour into a Criscoed mold ornamented with nuts. Bake it, and serve hot.
June 28
Cream of Lettuce Soup Bread Sticks
*Halibut Ramekins
Baked Potatoes Asparagus
Ginger Ice Cream
Lady Fingers
Coffee
*Halibut Ramekins—Flake rather finely 1-1/2 pounds cooked halibut. See that it is free from bones and skin. Have ready 1 pint seasoned white sauce. Crisco few fireproof dishes.
Mix halibut with sauce, season with salt and pepper, then fill dishes with it, smooth over surface with wetted knife, and cover with thin layer white sauce. Sprinkle top with mixture of breadcrumbs and grated cheese, and place a few tiny bits Crisco here and there on surface. Bake in fairly hot oven 25 minutes, so as to get it thoroughly heated and surface browned. Dish up and serve hot.
June 29
*Beef Croquettes, Brown Sauce
Mashed Potatoes Beets
Fruit Salad
Cheese Crackers
Coffee