Vegetable Soup
*Fried Fish
Baked Shoulder of Mutton
Onion Puree
Chipped Potatoes
Fruit Jelly
Toasted Cheese Fingers
Coffee
*Fried Fish—Marinade 4 halibut steaks for 1 hour; drain, dip in salted flour, then in beaten egg, lastly in fine salted and peppered crumbs. Leave on ice for 1 hour, and fry in hot Crisco.
July 24
Lamb Potpie
Summer Squash
Mashed Potatoes
Dressed Cucumbers
Raspberry Float
*Cushion Cake
Iced Coffee
*Cushion Cake—Cream 1 cup Crisco with 1/2 cup sugar, add 2 well beaten eggs, and 1/2 cup milk. Sift 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt, and add to Crisco mixture, with 1 teaspoon vanilla extract. Divide into 2 parts, add to 1 part 2 tablespoons molasses, 1 cup seeded raisins, 1/2 teaspoon cloves, 1 teaspoon cinnamon, and 1/4 teaspoon grated nutmeg. Bake in Criscoed and floured cake tin for 20 minutes. Take out of oven, spread white part on top, return to oven and bake until done.
July 25
*Tournedos of Lamb Rissole Potatoes
Carrots Peas
Grape and Pimiento Salad
Frozen Cheese
Toasted Crackers
Iced Coffee
*Tournedos of Lamb—Six lamb chops cut 2 inches thick, will be required. Remove bone and fat and with skewers arrange in 6 circular pieces. Around each wrap a thin strip of bacon, fastening in place with wooden skewers. Sprinkle with salt and pepper, place on well Criscoed broiler, and broil over clear fire 15 minutes. Remove to hot-platter, garnish with rissole potatoes, and pass mint jelly with them. The potatoes are done in this way: Peel and wash 8 Bermuda potatoes of uniform size, put in ice water for 15 minutes, dry in a towel, and fry until delicate brown in hot Crisco. Drain on paper, then bake until soft. Remove to serving platter, and pour around 1 cup of rich white or cream sauce or 1 cup of heavy cream scalded and seasoned.
Vegetarian
July 26