Spanish Veal Balls
Summer Squash
Buttered Beets
Lettuce and Peppergrass Salad
*Snow Souffle
Iced Coffee
*Snow Souffle—Put 2 tablespoons Crisco and 4 tablespoons potato flour in pan, stir well together, add 1/2 cup milk, pinch salt, and stir till boiling. Remove from fire, add 4 tablespoons sugar, yolks 3 eggs 1 by 1, 1/2 teaspoon orange flower water, and fold in stiffly beaten whites of eggs. Pour into Criscoed souffle mold, put greased paper round. Bake for 20 minutes in moderate oven. Serve at once.
July 3
Roast Lamb
New Potatoes
Green Peas *Summer Squash
Watercress and Cucumber Salad
Coffee Ice Cream
Lady Fingers
*Summer Squash—Cut summer squashes into small pieces and boil till tender in salted water. Put into a clean towel and wring out all water. Put squashes into saucepan and add to each cup of them, 2 tablespoons cream and 1/2 tablespoon Crisco. Heat thoroughly before sending to table.
Declaration Day
July 4
Fruit Cocktail
Carrot Soup Radishes
Stuffed Shoulder of Veal, Roasted
Potato Souffle Green Corn
Molded Spinach, French Dressing
Washington Ice Cream
*Flag Cake
Coffee
*Flag Cake—2/3 cup sugar, 1/2 cup Crisco, 2/3 cup milk, 1-2/3 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, whites of 4 eggs, and 1 teaspoon vanilla. Cream Crisco and sugar together, add flour, salt, baking powder, milk, vanilla and whites of eggs beaten to a stiff froth. Mix carefully, turn into Criscoed and floured tin and bake in moderate oven for 3/4 of an hour. Decorate with frosting and tiny flags.