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

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