Mix ingredients in order given.  Cool mixture, shape, crumb and fry in hot Crisco.  The white sauce is made as follows:  2 tablespoons Crisco, 4 tablespoons flour, 1 cup milk (heated), salt and pepper to taste.  Melt Crisco, add flour, then add milk gradually.  Cook over fire until smooth and thick.  Add seasoning.

July 11

Roast Beef Yorkshire Pudding Potato Croquettes String Beans Lettuce, French Dressing *Fruit Pancakes Coffee

Fruit Pancakes_—­2 cups flour, 2 cups milk, 2 tablespoons Crisco, 2 eggs, nutmeg and salt to taste.  Put flour into basin with salt, grated nutmeg, eggs, pour milk in by degrees, stirring smoothly; beat it well in order to let the air in, and then let it stand for 1/2 an hour.  This allows starch grains in flour to swell, and so batter is lighter.  When ready to fry, warm Crisco and pour in, stirring at same time.  Make some Crisco hot in a small saucepan, ladle some into a frying pan, when very hot, pour back into saucepan, but do not drain it, then ladle sufficient batter in to cover the bottom of pan, shake it gently over rather a sharp fire, and, when nicely browned, toss it over and brown other side, turn on to a wire or sieve, sprinkle with sugar and ripe blackberries.  Roll it up, and keep it warm while finishing remainder of batter.  Dish them up on platter, each row crossways to prevent under ones from becoming sodden.  Sprinkle sugar over top and serve.

July 12

Cottage Pie New Stringless Beans Olive Salad Cheese Biegnets *Apricot Pudding Iced Coffee

Apricot Pudding_—­Put 1 pint milk into saucepan, add two tablespoons Crisco, and bring to boiling point.  Mix 1/2 cup cornstarch with 1/2 cup milk and stir slowly into boiling milk, add 1/2 teaspoon salt.  Heat 1 cup apricot jam, and strain off juice.  Stir the pieces of apricot into cornstarch and cook for 5 minutes.  Sprinkle 1 tablespoon chopped pistachio nuts into wet mold and pour in hot mixture.  Turn out when cold and surround with apricot juice.

July 13

Cream of Peanut Soup *Veal Chops Mashed Potatoes String Beans Onion Salad Meringues Filled with Custard Coffee

Veal Chops_—­Trim neatly 8 chops and put into frying pan with 4 tablespoons Crisco, and fry over quick fire a nice brown color.  As the meat will afterwards be cooked again, the frying process should be done quickly without actually cooking the chops.  Place them between 2 boards, put weight not too heavy over top, and keep them until cold.  Strain Crisco, and keep for further use.  Cut 1/2 cup pork and 1/2 cup beef marrow into small pieces, pound in mortar; when fine, add 1 tablespoon anchovy paste, 1 teaspoon powdered savory herbs, 1 yolk egg, and piece of Crisco about size of nutmeg.  Pound thoroughly until smooth, season with pepper and salt, rub through sieve, and cover side of each chop thickly with this.  Put them on Criscoed baking sheet, cover with few fried breadcrumbs, sprinkle with melted Crisco and place in hot oven for 10 minutes.  Dish up chops in circle on hot dish, and serve.