August 12
_Broiled Ham Baked Potatoes Green Corn Custard Apple Salad Grape Juice Syllabub *Tilden Cake Coffee_
_*Tilden Cake_--Cream 1/4 cup Crisco with 1 1/2 cups sugar, add 4 well beaten eggs, 1 cup milk, sift in 3 cups flour, 3/4 teaspoon salt, 1/2 cup cornstarch, 2 teaspoons baking powder, and add 2 teaspoons lemon extract. Turn into Criscoed and floured cake tin and bake for 1 1/2 hours in moderate oven.
August 13
_*Roast Fowl with Chestnuts and Mushrooms.
Franconia Potatoes Sh.e.l.l Beans Lettuce and Tomato Salad Peach Short-Cake Coffee_
_*Roast Fowl with Chestnuts and Mushrooms_--Stuff 1 large or 2 small fowls with chestnuts or mushroom stuffing, truss it, brush with melted Crisco, dust with salt and pepper, and put on a rack in pan and in a hot oven until beginning to brown, reduce heat, and cook 1 or 2 hours, basting often. Add to pan 1/2 cup hot water, 1 slice salt pork, diced, tiny bit bay leaf, 1 clove, and sprig of parsley. If with mushrooms pour over little sherry mixed with cream. When done place fowl on platter, pour off all fat in pan but 3 tablespoons, add 2 tablespoons flour and slightly color, add 1 cup stock from giblets cooked with 1 slice of salt pork, salt and pepper, a little lemon juice, and minced giblets. Serve surrounded with chestnut or mushroom puree put through a pastry bag and tube in roses. Place a small piece of canned red pepper on each rose and serve gravy in boat.
August 14
_Celery Soup Braised Ox Tongue *Mashed Turnips Baked Potatoes Waldorf Salad Ginger Ice Cream Coffee_
_*Mashed Turnips_--Peel and dice 3 turnips, cover with boiling salted water and cook till tender; drain and press the water well out of them. Return to pan and add 3 tablespoons Crisco, 1 teaspoon salt, and 1 saltspoon white pepper, beat and mash them well together, when thoroughly hot turn into vegetable dish and serve.
August 15
_Fish Souffle Braised Stuffed Shoulder of Mutton Breaded Potatoes *Carrots, a la Poulette Pineapple Jelly French Pastry Coffee_
_*Carrots, a la Poulette_--Boil 2 bunches of carrots until tender in boiling salted water, then drain. Blend 2 tablespoons Crisco with 1 tablespoon flour, when smooth add 1 cup milk and stir till boiling, add salt, pepper and paprika to taste, 1 tablespoon chopped parsley and cook for 5 minutes, then add carrots and allow to cook for 5 minutes longer. Serve hot.
August 16
_Cream of Rice Soup Hanoverian Steaks *Hashed Browned Potatoes Carrots en Ca.s.serole Custard Souffle, Foamy Sauce Coffee_
_*Hashed Browned Potatoes_--Sprinkle 2 1/2 cups cold boiled potato cubes with salt and white pepper to suit taste. Melt 1 1/2 tablespoons Crisco; add 1 tablespoon flour and 1/2 cup brown stock. Cook 5 minutes; add potato cubes; cook 10 minutes, stirring, without breaking potatoes. Melt 1 tablespoon Crisco in another frying pan. When brown, turn in potatoes, spread evenly, and cook 10 minutes; fold like an omelet, and serve hot.
August 17
_Lamb Chops Peas *Chantilly Potatoes Turkish Salad Fruit Ice Cream Coffee_
_*Chantilly Potatoes_--Prepare nicely seasoned, lightly mashed potatoes and mound on a hot platter. Beat 1/2 cup cream until stiff, add 1 teaspoon melted Crisco, 1/2 cup grated cheese, season to taste with salt, pepper and red pepper. Pile lightly on to the potato and put in oven to brown. Be sure that the oven is very hot.
August 18
_Watermelon c.o.c.ktail Cannelon of Beef Potatoes *Creamed Kohl Rabi Stuffed Celery Meringues Filled with Ice Cream Coffee_
_*Creamed Kohl Rabi_--Slice kohl rabi, boil 20 minutes or until nearly tender, and arrange in a baking dish in layers with the following sauce: 2 tablespoons Crisco, 2 tablespoons flour, 1/2 pint milk, 1/2 teaspoon salt, and 1 saltspoon pepper. Rub Crisco and flour together; add milk, cold. Stand saucepan over fire and stir continually until it reaches the boiling point; take from fire, and add salt and pepper.
Then strain. Season each layer with pepper and salt, sprinkle the top with breadcrumbs and bake 20 minutes.
Vegetarian
August 19
_Cream of Turnip Soup Risotto Asparagus Salad Coffee Souffle *Ginger Crisps Iced Tea_
_*Ginger Crisps--_ Cream 1/2 cup Crisco with 1/2 cup sugar, add 1 cup mola.s.ses, 1 teaspoon each of cinnamon and nutmeg, 1 teaspoon salt, 2 teaspoons baking powder, and flour to make stiffish dough. Roll thin, cut out with cutter and bake in quick oven.
August 20
_Corned, Beef b.u.t.tered Potatoes *New Beets Lettuce, Italian Dressing Tapioca Cream Coffee_
_*New Beets--_ Peel hot cooked beets, cut into slices, and toss about for 3 or 4 minutes in saucepan which contains 3 tablespoons Crisco to which has been added 1 teaspoon plain vinegar, or a few drops of tarragon, 2 cloves, and 1 teaspoon sugar.
August 21
_Cold Sliced Corned Beef Baked Potatoes Jellied Vegetables Pea Salad *Countess Pudding Coffee_
_*Countess Pudding_--Line small Criscoed platter with Crisco pastry.
Put 1 tablespoon Crisco in saucepan, add 1 cup milk, when warm pour over three tablespoons chopped cocoanut, add 1 tablespoon sugar.
Allow to remain 30 minutes, add 3 yolks of eggs well beaten, and 1/2 teaspoon vanilla, pour into platter, bake 30 minutes in hot oven.
Beat up whites of eggs, add pinch salt, 1 tablespoon sugar, and 1/2 teaspoon almond extract, pile on top of pudding and sprinkle with cocoanut. Brown in slow oven. Serve hot or cold.
Vegetarian
August 22
_*Succotash French Fried Potatoes Tomato Jelly Salad Orange Marmalade Ice Cream Caramel Cake Coffee_
_*Succotash_--Boil 1 dozen ears of corn for 3 minutes. Cut corn from cob, taking very small piece from top of each grain, then press out pulp. Mix this with an equal quant.i.ty of nicely cooked lima beans; add Crisco, salt and white pepper to taste; reheat and serve.