Trim, bone, and lard meat, place it in basin with wine, lemon juice, chopped onion, cloves, salt, pepper parsley, thyme, bay leaf, and let it stand 2 hours, basting frequently.  Melt Crisco in stewpan, drain beef, and fry it brown, and at same time lightly fry button onions.  Remove both from stewpan, put in flour, and fry until it acquires a nut-brown color; add stock and wine marinade in which meat was soaked, and stir until boiling.  Replace meat and onions, season to taste, add carrots thinly sliced, cook gently for 3 hours, stirring and skimming occasionally.  When done place on hot dish, strain sauce over, and garnish with groups of onions and carrots.

June 22

Tournedos of Beef with Olives Braised Lettuce Baked Potatoes Alligator Pear Salad Strawberry Ice Cream Coffee_

_*Tournedos of Beef with Olives_—­2 pounds fillet beef, 8 croutons fried bread, 2 tomatoes, white sauce, olives, straw potatoes, 4 tablespoons Crisco, and seasoning.

Cut fillet in slices 1 inch thick, trim into small rounds with cutter.  Melt Crisco in saute pan, fry tournedos quickly and brown nicely, season with pepper and salt, and dress each on round crouton of bread, cut same size as fillet, and fried.  On this place thin slice tomato that has been slightly cooked in Crisco; in center of tomato place a teaspoon white sauce; on that, again, arrange olives.  Cut potatoes in strips, and fry them golden brown in hot Crisco; arrange these round tournedos, and serve hot.

June 23

Soup with Marrow Balls Sweetbread Patties Green Peas Saratoga Chips Beet Salad *Raspberry Batter Pudding Coffee

Raspberry Batter Pudding_—­1 pint milk, 2 eggs, 4 tablespoons flour, salt, and melted Crisco.  Put flour and good pinch of salt into a basin, make a well in center, break in eggs, stir, gradually mixing in flour from sides, and add milk by degrees until a thick, smooth batter is formed.  Now beat well 10 minutes, add remainder of milk; cover, and let stand for at least 1 hour.  When ready to use, put 1 tablespoon melted Crisco into pudding dish, and while it is heating give batter another good beating.  Pour into dish, and bake in quick oven for 35 minutes.  Serve with raspberries and sugar.

June 24

Puree of Peas Baked Red Snapper, Tomato Sauce Riced Potatoes Buttered Beets Cabbage Salad *Cup Puddings Coffee

Cup Puddings_—­These should be baked in little cups or molds.  For 1 pudding, take 1 tablespoon of following ingredients:  flour, Crisco, milk, currants, sugar.

For 3 puddings use treble quantities.  Put flour into a basin with a pinch of salt, together with currants and sugar; melt Crisco to pour in, add milk, and mix well together.  Put into Criscoed cups and bake in a moderate oven for a 1/4 of an hour.  Tops should be nicely browned when done.  These puddings are nice either hot or cold.