August 15
Fish Souffle
Braised Stuffed Shoulder of Mutton
Breaded Potatoes *Carrots, a la Poulette
Pineapple Jelly
French Pastry
Coffee
*Carrots, a la Poulette—Boil 2 bunches of carrots until tender in boiling salted water, then drain. Blend 2 tablespoons Crisco with 1 tablespoon flour, when smooth add 1 cup milk and stir till boiling, add salt, pepper and paprika to taste, 1 tablespoon chopped parsley and cook for 5 minutes, then add carrots and allow to cook for 5 minutes longer. Serve hot.
August 16
Cream of Rice Soup
Hanoverian Steaks
*Hashed Browned Potatoes
Carrots en Casserole
Custard Souffle, Foamy Sauce
Coffee
*Hashed Browned Potatoes—Sprinkle 2 1/2 cups cold boiled potato cubes with salt and white pepper to suit taste. Melt 1 1/2 tablespoons Crisco; add 1 tablespoon flour and 1/2 cup brown stock. Cook 5 minutes; add potato cubes; cook 10 minutes, stirring, without breaking potatoes. Melt 1 tablespoon Crisco in another frying pan. When brown, turn in potatoes, spread evenly, and cook 10 minutes; fold like an omelet, and serve hot.
August 17
Lamb Chops
Peas *Chantilly Potatoes
Turkish Salad
Fruit Ice Cream
Coffee
*Chantilly Potatoes—Prepare nicely seasoned, lightly mashed potatoes and mound on a hot platter. Beat 1/2 cup cream until stiff, add 1 teaspoon melted Crisco, 1/2 cup grated cheese, season to taste with salt, pepper and red pepper. Pile lightly on to the potato and put in oven to brown. Be sure that the oven is very hot.