_Mock Consomme Roast Crown of Lamb, Currant Mint Sauce Potato Balls Peas Asparagus on Toast *Carrot Salad Raspberry Ice Cream Coffee_
_*Carrot Salad_--Scrape, cut into slices and then into fancy shapes, 4 large carrots. Soak in cold water for 1/2 an hour, and then cook in boiling unsalted water until tender. Drain and dry. Line salad bowl with crisp lettuce leaves, and arrange on top the carrots. Serve with following dressing: Rub sides and bottom of bowl with clove garlic, add salt and pepper to taste and 6 tablespoons melted Crisco; add piece of ice, if possible; stir until salt is dissolved, then add 1 tablespoon vinegar or lemon juice. Beat until thick; use at once.
_Raw Clams Chicken Pie *Stuffed Potatoes Broiled Tomatoes Pepper and Cucumber Salad Cheese Fingers Pineapple Jelly Coffee_
_*Stuffed Potatoes_--Bake 7 good-sized potatoes. When done, cut off a lengthwise slice; scoop out potato with a spoon. Mash; add 1 tablespoon Crisco, salt and pepper to taste, 1/2 cup milk, and 2 egg whites beaten stiff. Refill skins with this mixture. Pile lightly, do not smooth, bake until potatoes are puffed and brown.
_Fruit Soup Breaded Mutton Chops Potatoes *Peas Tomato Mayonnaise Banana Charlotte Russe Assorted Cakes Coffee_
_*Peas_--1 quart cooked green peas, 2 ounces of lean cooked ham cut into dice, 2 tablespoons Crisco, 2 tablespoons good stock, 1 teaspoon flour, 1/2 small onion finely chopped, a pinch of sugar, grated nutmeg, salt and pepper to taste. Fry onion until lightly browned in Crisco, add flour and ham, stir over fire for a minute or two, then put in peas, stock, sugar, and nutmeg. Season to taste, simmer for ten minutes, stirring occasionally, then serve.
_Milk Soup *Beef Loaf, Brown Sauce Potatoes Tomatoes Radish and Watercress Salad Vanilla Pudding, Jam Sauce Coffee_
_*Beef Loaf_--Mix together 3 pounds chopped raw beef, 1/4 pound of minced salt pork, 1 cup cracker dust, 2 teaspoons, each, of salt and pepper, and moisten all with 2 beaten eggs, teaspoonful onion juice, and teaspoon Worcestershire sauce. Work in 2 tablespoons melted Crisco, and pack in a Criscoed mold. Cover; set in a roasting pan of boiling water, and cook in a steady oven for 2 hours. Serve with brown sauce.