*Windsor Tartlets—Crisco Plain Pastry, 2 eggs, 4 tablespoons Crisco, 4 tablespoons sugar, 1-1/2 tablespoons cornstarch, 5 powdered macaroons, 18 glace cherries, 1 piece of lemon peel, and 1/2 tablespoon chopped almonds.

Put Crisco and sugar into 1 basin and beat them to a cream. Add yolks of eggs, 1 at a time, and beat each well in. Chop cherries and peel, add them and macaroons to mixture, mix thoroughly, add almonds and cornstarch. Roll out Crisco Plain Pastry and line small tartlet tins thinly with it. Beat whites of eggs to stiff froth and stir lightly into mixture. Fill each lined tin three parts full. Bake them in moderate oven until mixture is set and brown. Dust with sugar and serve either hot or cold. Place crossbars of pastry over mixture, if liked. Stale cakecrumbs can be used instead of macaroons.

August 9

Casserole of Lamb Rice
Spiced Peaches *Macaroon Pudding
After Dinner Mints
Coffee

*Macaroon Pudding—Soak 6 macaroons in 1/2 cup milk. Heat 2 cups milk in double boiler, add 2 tablespoons cornstarch moistened with 1 well beaten egg, 1 teaspoon Crisco, 1/2 teaspoon salt, and macaroons. Cook for 20 minutes, remove from fire, add 1/2 teaspoon vanilla extract. Turn into Criscoed and sugared pudding dish, sprinkle 1/2 cup sugar on top, and cover with sliced peaches. Serve cold.

August 10

Tomato Bisque Croutons
Potato Croquettes Fried Egg Plant
Celery and Apple Salad
*Chocolate Pudding
Coffee

*Chocolate Pudding—Crisco a mold or basin. Beat 3 tablespoons Crisco and 2 tablespoons sugar to a cream, then beat in 3 yolks of eggs. Dissolve 11/2 teacups grated chocolate smoothly in 1 cup milk, add it to Crisco mixture, with 2 cups cakecrumbs, 1 teaspoon vanilla, 1/2 teaspoon salt, and whites of eggs stiffly beaten. Fold the whites in gently. Pour into prepared mold, cover with Criscoed paper and steam for 2 hours. Turn out and serve with white sauce. This mixture may be placed in a Criscoed pudding dish and baked in a moderate oven.

August 11

Fried Chicken, a la Maryland
French Fried Potatoes *Stewed Onions
Stuffed Tomato Salad
Musk Melon with Ice Cream Coffee