Iced Currants
*Blanquette of Veal
Fried Artichokes Duchesse Potatoes
Cauliflower and Red Pepper Salad
Macaroon Trifle Coffee
*Blanquette of Veal—2 tablespoons Crisco, 2 pounds fillet of veal, 1/2 cup cream, 4 tablespoons flour, 1 large onion, 1 carrot, seasoning, 12 preserved mushrooms, and 12 whole peppers. Cut veal into square pieces, put them into stewpan with enough cold water to cover, bring it to boil, and skim well; add salt to taste, onion cut in quarters, carrot, whole peppers; cook gently 1 hour. Take up meat, strain stock, and measure off 1 pint. Melt Crisco in stewpan, stir in flour, add stock; boil and skim; cook for a few minutes. Add mushrooms, cut in slices, and cream; put in pieces of veal; make hot, but do not boil again; season nicely, dish up, sprinkle little chopped parsley over, and serve.
July 18
Onion Soup
Fricasseed Tripe
Baked Potatoes Stringless Beans
Tomatoes Stuffed with Pineapple
Bisque Ice Cream Coffee
*Fricasseed Tripe—Cut 2 pounds of tripe into narrow strips, add 1/2 cup of water, 2 cups milk, season with salt and pepper, add 1/4 cup Crisco mixed with 2 tablespoons flour; simmer for 30 minutes and serve hot. A little chopped parsley is an improvement.
July 19
Cream of Asparagus Soup
*Lamb Fricassee with Dumplings
Mint Jelly Green Peas
Romaine Salad
Cheese
Toasted Crackers
Watermelon
Coffee
*Lamb Fricassee with Dumplings— Cut up and dice enough cold lamb to make 1 quart. Season with salt and white pepper, put into Criscoed baking dish and pour over following sauce: Blend 2 tablespoons Crisco with 2 tablespoons flour, and cook until brown. Now add 2 cups water and when it boils season with salt, pepper, onion juice to taste and pour over meat. Cover and bake in moderate oven 20 minutes.
To make the dumplings, sift together 2 cups flour, 1/2 teaspoon salt, 1/4 teaspoon sugar, and 2 teaspoons baking powder. Add 1 tablespoon Crisco and rub in with tips of fingers, then add sufficient milk to make soft dough. Roll out and cut into small biscuits. Place on top of lamb and bake in hot oven for 12 minutes. Serve hot.
July 20