Cream of Green Peas
Bean Loaf with Rice
Stewed Corn
Tomato and Lettuce Salad
*Peach Pudding
Coffee
*Peach Pudding—Fill Criscoed baking dish full of peaches and pour over top a batter made of 1 tablespoon Crisco, 1/2 cup sugar, 1 cup flour, 1 teaspoon baking powder, 1 well beaten egg, 1/2 teaspoon salt, and 1 cup milk. Bake in moderate oven 30 minutes. Serve with cream.
July 27
Anchovy and Pimiento Canapes
Halibut Baked, a la Creole
French Fried Potatoes
Hot Slaw
*French Pancakes
Coffee
*French Pancakes—4 tablespoons sugar, 4 tablespoons Crisco, 1/2 cup flour, 2 eggs, 1/2 tablespoon lemon extract, and 1 cup milk. Heat Crisco and mix other ingredients gradually to them, bake in six small criscoed plates for 5 minutes. When done, put jam between every alternate one, and serve high on a dish.
July 28
Puree of Fruit
Steak with Fresh Mushrooms
String Beans Riced Potatoes
Lettuce and Watercress Salad
*Cherry Blanc-mange
Coffee
*Cherry Blanc-mange—Put 1 quart of milk into a saucepan, add 1 tablespoon Crisco. Mix 1 cup cornstarch smoothly with 1/2 cup cold milk; when the milk boils stir in cornstarch and stir for 10 minutes, then add 2 tablespoons sugar and 1 teaspoon vanilla. Stew 2 cups cherries until tender in 1/2 cup water, add 2 tablespoons sugar. Rinse out a mold with cold water, arrange a few cherries in the bottom, then put in some blanc-mange, then rest of cherries mixed with cornstarch. Turn out when firm. Serve with milk.
July 29
Iced Tomato Bouillon
*Swiss Steak Mashed Potato
Egg Plant Fritters
Lettuce Salad, Chifonade Dressing
Strawberry Parfait
Coffee