*Country Club Chicken
Sweet Potatoes Green Corn
Tomato Salad Apple Whip
Chocolate Wafers Coffee
*Country Club Chicken—Wash 2 broilers or quite young chickens, cut them in halves or quarters if they be large enough, wipe them and dip each piece in beaten egg, well seasoned with salt and pepper and mixed with cream. Roll pieces in breadcrumbs and place them in Criscoed pan, dot generously with Crisco and place in hot oven for 15 minutes. Now put chicken in hot kettle, cover and let smother and steam for 30 minutes or until tender on a slow fire. Place chicken on hot platter; add half cup hot cream to gravy in kettle and strain it over chickens.
August 6
*Baked Liver and Bacon
Mashed Potatoes Corn on Cob
Lettuce and Pineapple Salad
Stewed Pears Cream
Hasty Cake Coffee
*Baked Liver and Bacon—Select liver, wash it well, rub it with Crisco, and place it in vinegar with 1 chopped shallot, a little chopped parsley, and salt and pepper to suit taste. Let it stand overnight; roast it, adding strips of bacon. Baste it frequently with the vinegar mixture. When done, make brown gravy, and serve very hot.
August 7
Grilled Trout Chicken Saute
*Souffled Squash Potato Croquettes
French Salad Fruit Compote
Coffee
*Souffled Squash—Take medium-sized Hubbard squash, remove seeds and stringy portion, and pare. Place in steamer and cook over boiling water for 30 minutes. Mash and season with Crisco, salt and pepper to taste. To 2 cups of the mashed squash, add gradually 1 cup cream, when blended, yolks of 2 well beaten eggs, and finally the stiffly beaten whites of the eggs. Pour into Criscoed souffle dish and bake in moderate oven till firm. Serve at once.
August 8
Clam Cocktail
Roast Lamb, Mint Jelly
Rice Fritters Lima Beans
Lettuce and Banana Salad
*Windsor Tartlets
Iced Coffee