August 28

Iced Bouillon Pulled Bread *Fillet of Beef, Horseradish Sauce Franconia Potatoes Corn Souffle Endive, French Dressing Salted Triangles Violet Mousse Coffee

Fillet of Beef_—­Trim fillet into good shape.  Lard it plentifully, letting the whole upper surface be perforated with lardoons.  Place in baking pan thin slices of larding pork, over pork place layer of chopped onion, carrots, turnip, and celery; lay tenderloin on top.  Pour in 1 cup stock, add 1/2 teaspoon salt, 1/4 teaspoon pepper, 4 sprigs parsley, 1 bay leaf, and 2 cloves.  Bake in hot oven 30 minutes, and baste frequently.  Remove when done; strain off gravy and skim off grease.  Blend 1 tablespoon Crisco with 1 tablespoon flour in a pan, add gravy strained from pan, 1/2 cup grated horseradish, salt and paprika to taste and bring to boiling point, then add 2 tablespoons lemon juice and 1 tablespoon vinegar.  Spread sauce on hot serving dish and lay fillet on it.

Vegetarian

August 29

Baked Macaroni, Tomato Sauce Green Corn *Fried Egg Plant Cantaloupe Salad Marmalade Pudding Iced Coffee

Fried Egg Plant_—­Peel good-sized egg plant; cut into slices of 1/4 inch.  Dust with salt and pepper; dip in beaten egg; roll in fine breadcrumbs and saute in hot Crisco.  When they are brown on 1 side, turn and brown on the other.  If preferred, the egg plant may be dipped in thin batter instead of egg and crumbs, and fried.

August 30

Clam Chowder Stuffed Tomato Salad Welsh Rarebit Lemon Pie Coffee_

_*Clam Chowder_—­Remove heads from 4 cups clams and chop.  Parboil 4 cups potatoes.  Cook 1 chopped onion and 1/2 cup salt pork cut in cubes 15 minutes.  Arrange clams, potatoes, onion and pork in layers in saucepan; cover with 3 cups boiling water, and simmer till tender.  Blend 3 tablespoons Crisco with 2 tablespoons flour, add 4 cups scalded milk and stir till boiling; add clam mixture, seasonings to taste, 1 dash of Tabasco sauce, and serve hot.

August 31

Bisque of Clams and Peas Stuffed Peppers *Cheese Salad Toasted Crackers Lemon Sherbet Whipped Cream Coffee

Cheese Salad_—­To 1 cup cooked chopped chicken, add 1/2 pound soft American cheese and 1/2 cup pickled chopped cauliflower.  Rub through sieve, yolks of 2 hard-cooked eggs, add 1 teaspoon French mustard, 4 tablespoons melted Crisco, 3 tablespoons vinegar, red pepper, paprika, and salt to taste.  Pour this sauce over salad and garnish with whites of eggs cut in slices and branches of pickled cauliflower.

September 1