Chapter 20

_Hamburg Steak, Maitre d'Hotel *Asparagus Baked Potatoes Lettuce and Radish Salad Strawberry Mousse Lady Fingers Coffee_

_*Asparagus_--Boil 2 cups asparagus tips in salted water 15 minutes, then drain them; while they are cooking put 1 cup milk in double boiler, and when boiling pour some of it on 2 lightly beaten eggs, stirring vigorously meanwhile, then put eggs into double boiler with milk, and stir until it begins to thicken. Add 1 teaspoon Crisco, salt and pepper to taste, and remove from fire. Cut asparagus tips into 1/2 inch pieces and add them to sauce. Take 6 stale rolls, cut off tops, remove inside, let them dry in oven; when crisp and hot fill each with asparagus in sauce, replace tops and serve.

June 7

_Boiled Salmon, Egg Sauce Creamed Potatoes New Peas Dressed Lettuce Cheese Crackers *Chocolate Bread Pudding Coffee_

_*Chocolate Bread Pudding_--3/4 cup breadcrumbs, 2 cups scalded milk, 3 squares melted chocolate, 2 eggs, 1 tablespoon Crisco, salt to taste, 1/2 teaspoon vanilla, 1/4 cup cold milk, 3/4 cup sugar and 1/2 cup Sultana raisins. Mix all ingredients in order given. Pour into a Criscoed baking dish, set into pan of hot water, and bake 1 hour in moderate oven; stir twice during baking to keep chocolate from rising to the top.

June 8

_Veal Cutlet, Brown Gravy Mashed Potatoes *Glazed Carrots Pea Salad Cottage Pudding, Strawberry Sauce Coffee_

_*Glazed Carrots_--For this, carrots must be cut into even cones or ovals, and it is convenient to use imported carrots in glass bottles. If these are used they are already boiled; if fresh carrots are used scrape, wash them and cut out little shapes with patent cutter, then boil slowly until tender, but not quite done, and put 4 cups of them in frying pan with 4 tablespoons melted Crisco, sprinkle with fine sugar, and stir over hot fire until they begin to brown; add 4 tablespoons stock they were boiled in, adding more stock if needed, and continue stirring until carrots are nicely glazed.

June 9

_Roast Beef Horseradish Relish Asparagus Franconia Potatoes Bean Salad *Cherry Pie Coffee_

_*Cherry Pie_--1 quart ripe cherries, 1 yolk egg, 3 tablespoons cream, and 1/2 cup sugar. Wash cherries, stem and place in colander over dish to catch juice. Place thin layer of the following dough on shallow pan, sprinkle top with breadcrumbs. Spread stoned cherries over evenly. Sprinkle with sugar and cinnamon. Beat yolk well, add cream and cherry juice and pour over all. Bake in hot oven until well browned at bottom.

The dough is made as follows: 1 tablespoon Crisco, 1 cup flour, 1/2 teaspoon baking powder, 1/4 cup sugar and 1 egg. Mix dry ingredients. Work in Crisco with finger tips; add egg; mix. Toss on slightly floured board and roll a 1/4 inch thick. This makes enough dough for a large oblong pan.

June 10

_Scotch Broth Cold Roast Beef Creamed Potatoes *String Beans Tomato and Olive Salad Vanilla Ice Cream Crushed Raspberries Coffee_

_*String Beans_--If fresh beans are used pick them over, remove ends and "strings," and boil for 1/2 an hour or more; then drain them, and add 1 tablespoon Crisco and 2 tablespoons milk, season to taste, and serve after 10 minutes' slow cooking. If canned beans are used omit the first long boiling.

June 11

_Vegetable Soup Broiled Steak Stuffed Tomatoes Baked Macaroni *Pear and Pimiento Salad Apricot Blanc-mange Coffee_

_*Pear and Pimiento Salad_--Fill each canned pimiento with 2 halves canned pears; place each pimiento in nest of lettuce and serve with following dressing: Put 1 teaspoon salt and 1 saltspoon black pepper in bowl, and stir into them with wooden spoon, very slowly, 4 tablespoons melted Crisco, and add 2 tablespoons vinegar, mixing it well with Crisco.

June 12

_Cream of Tomato Soup *Planked Salmon Potato Balls Fresh Green Peas Lettuce and Cucumber Salad Cheese Bread-Sticks Lemon Pudding Coffee_

_*Planked Salmon_--Have salmon cut in steaks 1-1/2 or 2 inches thick. 2 steaks of average size can be placed on medium-sized plank. Crisco plank thoroughly, place fish upon it, and broil under gas broiler, turning flame low after first few moments. Or it can be baked in oven of range. Serve on plank, surrounded by potato balls cut with French vegetable cutter. Heat 1/4 cup cream, add salt and pepper to taste, and 3 tablespoons finely chopped parsley. Shake potato balls in this until well covered with seasonings. Serve Hollandaise sauce with planked salmon.

June 13

_Strawberry Cocktail Roast Lamb, Mint Sauce Mashed Potatoes Carrots and Peas *Cherry Roly Poly Coffee_

_*Cherry Roly Poly_--Roll pastry or a baking powder biscuit dough very thin, about 1/8 of an inch in thickness, sprinkle with sugar, and dot with ripe stoned cherries. Roll like a jelly roll, press, and close the ends as tight as possible. Tie in a floured cloth, and cook in boiling water 2 hours, or steam in steamer 1 hour. Remove from cloth and serve on hot platter with the following sauce: 1/2 cup Crisco, 1 cup powdered sugar, 1 egg yolk, 2 tablespoons wine, and 2 egg whites. Cream Crisco; add sugar, yolk of egg and wine. Cook over hot water until hot. Remove from fire and add beaten whites of eggs.

June 14

_Roasted Little Neck Clams *Salmi of Lamb Fried New Potatoes Boiled Bermuda Onions Individual Strawberry Pies Coffee_

_*Salmi of Lamb_--Cut cold roast lamb in thin slices. Cook 5 minutes 2 tablespoons Crisco with 1/2 tablespoon finely chopped onion. Add lamb, sprinkle with salt and pepper, and cover with 1 cup cold lamb gravy seasoned with Worcestershire sauce. Cook until thoroughly heated. Arrange slices overlapping one another lengthwise of platter, pour around sauce, and garnish with toast points. A few stoned olives and mushrooms improve this sauce.

June 15

_Cream of Pea Soup *Baked Brains Mashed Potatoes Escalloped Asparagus Romaine Salad Greengage Ice Cream Coffee_

_*Baked Brains_--Prepare brain of an ox by washing and skimming it, and then steep it on back of range for 1 hour. Rub it with flour and salt, lay on it bits of Crisco, and set in oven, having added water to dish in which it is to bake. Bake it 1 hour, basting it often, and serve with mushroom sauce. Onion sauce may be substituted for the mushroom sauce.

June 16

_*Baked Trout Chicken Epicurean New Potatoes String Beans in Cream Tomato Salad Pineapple Bisque Coffee_

_*Baked Trout_--Clean brook trout, season with salt, black pepper, and paprika. Lay in Criscoed baking pan, dredge with flour, sprinkle with chopped parsley and bits of Crisco, pour over little vinegar and water, and bake in hot oven until done, basting often with Crisco. Garnish with parsley, and serve hot with cream sauce.

June 17

_Brunoise Soup Porterhouse Steak Olives Stuffed Potatoes *Beans Belgian Salad Compote of Cherries Coffee_

_*Beans_--Boil 1 quart beans until tender, salting them well when half cooked. Beat 1 tablespoon Crisco to a cream, beat in yolk 1 egg, 1 tablespoon finely chopped parsley, 1 saltspoon black pepper, and 2 teaspoons lemon juice; when this sauce is well mixed stir it into beans, taking care not to break them, then serve.

June 18

_Cream of Celery Soup Stewed Chicken Rice Croquettes Green Peas *Watercress Salad Lemon Jelly Iced Coffee_

_*Watercress Salad_--Take plenty fresh young sprigs of watercress, wash and dry them thoroughly, put them lightly in dish, add 3 sliced shallots. Pour over them dressing made with 3 parts melted Crisco and 1 of lemon juice or vinegar. Garnish with tufts scraped horseradish.

June 19

_Roast Loin of Mutton Creamed Spinach Baked Potatoes Pineapple Charlotte *Maids of Honor Coffee_

_*Maids of Honor_--Crisco puff pastry, 4 tablespoons sugar, 1 tablespoon ground almonds, 2 eggs, 1/2 teaspoon vanilla, 4 tablespoons melted Crisco, and 1 tablespoon cocoanut. Roll out Crisco puff pastry and line 8 gem pans with it. Put eggs and sugar into basin, and beat them together for 15 minutes; then stir in lightly Crisco, ground almonds, cocoanut, and vanilla. Put 3 teaspoons into each gem pan and bake in a moderate oven for 20 minutes. When cooked, sprinkle over with little sugar.

June 20

_*Cream of Cucumber Soup Grilled Salmon, Mayonnaise Sauce Lamb Cutlets Green Peas Mashed Potatoes Cold Fruit Souffle Coffee_

_*Cream of Cucumber Soup_--2 large cucumbers, 8 onions, sprig parsley, handful spinach, 2 tablespoons Crisco, 1 tablespoon cornstarch, 1 quart white stock, 1 cup milk, 2 cups cream, 2 yolks eggs, nutmeg, 1 teaspoon sugar, pepper and salt to taste, croutons.

Peel cucumbers and cut firm part into dice, about 3 tablespoons; boil gently in salted water until soft, drain and reserve for soup. Cut remainder cucumber into pieces, cut onions small. Make Crisco hot in stewpan, fry onions and cucumber 5 minutes, add parsley with stock, let it simmer 20 minutes. Mix cornstarch with milk, stir in soup until it boils, let boil 10 minutes. Well wash and drain spinach, pound it in mortar, turn it into cloth and squeeze lightly as possible. Pour as much of this liquor into soup as will make it a delicate green color. Pass soup through sieve, turn it back into stewpan. Mix cream and yolks of eggs in basin, pour boiling soup on to them, stirring at same time, return to pan; it must not boil again or it will curdle. Season to taste with nutmeg, pepper, and salt. Cut bread into dice, fry pale color in hot Crisco, drain and toss them in sugar, sprinkle little red pepper over and place in oven 2 minutes. Warm dice of cucumber, put them in tureen with croutons and pour hot soup over and serve.

June 21

_Fried Flounders, Lemon Sauce *Beef, a la Mode Cauliflower au Gratin Creamed Potatoes Fruit Chartreuse Coffee_

_*Beef, a la Mode_--3 pounds lean beef, larding bacon, 1 quart stock, 1 glass claret, 3 tablespoons Crisco, 4 tablespoons flour, 2 carrots, 1 chopped onion, 10 button onions, sprig parsley, piece thyme, 1 bay leaf, juice half lemon, 2 cloves, salt and pepper to taste.

Trim, bone, and lard meat, place it in basin with wine, lemon juice, chopped onion, cloves, salt, pepper parsley, thyme, bay leaf, and let it stand 2 hours, basting frequently. Melt Crisco in stewpan, drain beef, and fry it brown, and at same time lightly fry button onions. Remove both from stewpan, put in flour, and fry until it acquires a nut-brown color; add stock and wine marinade in which meat was soaked, and stir until boiling. Replace meat and onions, season to taste, add carrots thinly sliced, cook gently for 3 hours, stirring and skimming occasionally. When done place on hot dish, strain sauce over, and garnish with groups of onions and carrots.

June 22

_*Tournedos of Beef with Olives Braised Lettuce Baked Potatoes Alligator Pear Salad Strawberry Ice Cream Coffee_

_*Tournedos of Beef with Olives_--2 pounds fillet beef, 8 croutons fried bread, 2 tomatoes, white sauce, olives, straw potatoes, 4 tablespoons Crisco, and seasoning.

Cut fillet in slices 1 inch thick, trim into small rounds with cutter. Melt Crisco in saute pan, fry tournedos quickly and brown nicely, season with pepper and salt, and dress each on round crouton of bread, cut same size as fillet, and fried. On this place thin slice tomato that has been slightly cooked in Crisco; in center of tomato place a teaspoon white sauce; on that, again, arrange olives. Cut potatoes in strips, and fry them golden brown in hot Crisco; arrange these round tournedos, and serve hot.

June 23

_Soup with Marrow Balls Sweetbread Patties Green Peas Saratoga Chips Beet Salad *Raspberry Batter Pudding Coffee_

_*Raspberry Batter Pudding_--1 pint milk, 2 eggs, 4 tablespoons flour, salt, and melted Crisco. Put flour and good pinch of salt into a basin, make a well in center, break in eggs, stir, gradually mixing in flour from sides, and add milk by degrees until a thick, smooth batter is formed. Now beat well 10 minutes, add remainder of milk; cover, and let stand for at least 1 hour. When ready to use, put 1 tablespoon melted Crisco into pudding dish, and while it is heating give batter another good beating. Pour into dish, and bake in quick oven for 35 minutes. Serve with raspberries and sugar.

June 24

_Puree of Peas Baked Red Snapper, Tomato Sauce Riced Potatoes Buttered Beets Cabbage Salad *Cup Puddings Coffee_

_*Cup Puddings_--These should be baked in little cups or molds. For 1 pudding, take 1 tablespoon of following ingredients: flour, Crisco, milk, currants, sugar.

For 3 puddings use treble quantities. Put flour into a basin with a pinch of salt, together with currants and sugar; melt Crisco to pour in, add milk, and mix well together. Put into Criscoed cups and bake in a moderate oven for a 1/4 of an hour. Tops should be nicely browned when done. These puddings are nice either hot or cold.

June 25

_Soup with Bread Balls Fried Spring Chicken, Milk Gravy New Potatoes Asparagus Tomato Mayonnaise *Rhubarb Fanchonettes Coffee_

_*Rhubarb Fanchonettes_--2 pounds rhubarb, 1 cup sugar, 1/2 cup strained orange juice, 1 tablespoon powdered gelatine, 1 piece orange peel, 1 cup cream, whipped, flavored and sweetened, number of individual pastry shells.

Cut rhubarb into inch pieces. Hot house variety needs no peeling. Place in baking dish in layers, sprinkling sugar between layers. Add 2 tablespoons water, 1 tablespoon Crisco, and a few thin strips orange peel, place in moderate oven, cover and bake 1 hour. Dissolve gelatine in orange juice and when rhubarb is cooked remove it from oven and add this mixture to it. Let it get cold. When ready to serve fill shells with rhubarb mixture, heap with whipped cream and decorate with crystallized orange peel.

June 26

_*Curried Chicken New Green Peas Young Carrots Macedoine Salad Boiled Custard with Snow Eggs Coffee_

_*Curried Chicken_--Clean and dress a 3-pound chicken and cut in pieces for serving. Put 1/3 cup Crisco in a hot frying pan, add chicken, and cook 10 minutes, tightly covered. Then add liver and gizzard, and continue cooking for 10 minutes longer.

Cut 2 medium-sized onions in thin slices, and add to chicken with 2 teaspoons salt and 1 tablespoon curry powder. Add sufficient boiling water to cover, and simmer until chicken is tender. Remove chicken, strain liquor, and thicken it with a roux of flour and water. Make border of boiled rice around platter or serving dish, arrange chicken in center, and pour curry sauce over it.

June 27

_Boiled Salmon, Egg Sauce Boiled Potatoes Peas Cucumber Salad *Almond Pudding Meringues Coffee_

_*Almond Pudding_--Beat separately yolks of 2 eggs and whites of 3, and mix to a cream with 4 tablespoons ground almonds, 4 tablespoons sugar, and 4 tablespoons Crisco. Mix in a wineglass of sherry, and pour into a Criscoed mold ornamented with nuts. Bake it, and serve hot.

June 28

_Cream of Lettuce Soup Bread Sticks *Halibut Ramekins Baked Potatoes Asparagus Ginger Ice Cream Lady Fingers Coffee_

_*Halibut Ramekins_--Flake rather finely 1-1/2 pounds cooked halibut. See that it is free from bones and skin. Have ready 1 pint seasoned white sauce. Crisco few fireproof dishes.

Mix halibut with sauce, season with salt and pepper, then fill dishes with it, smooth over surface with wetted knife, and cover with thin layer white sauce. Sprinkle top with mixture of breadcrumbs and grated cheese, and place a few tiny bits Crisco here and there on surface. Bake in fairly hot oven 25 minutes, so as to get it thoroughly heated and surface browned. Dish up and serve hot.

June 29

_*Beef Croquettes, Brown Sauce Mashed Potatoes Beets Fruit Salad Cheese Crackers Coffee_

_*Beef Croquettes_--Melt 2 tablespoons Crisco, stir in 1 tablespoon flour, gradually add 1/2 pint milk, stir till it boils 4 minutes, add salt and pepper to taste; 1/2 pound cold cooked chopped beef and 4 tablespoons breadcrumbs. Turn out on plate to cool. Divide into 8 pieces, flour them and make into neat croquettes. Egg and breadcrumb them. Fry till brown in hot Crisco. Drain and serve hot with brown sauce.

June 30

_*Breaded Veal Cutlets Potatoes Egg Plant Cress, Whipped Cream Dressing Cottage Pudding, Strawberry Sauce Coffee_

_*Breaded Veal Cutlets_--1-1/2 pounds fillet or neck of veal, Crisco for frying, 1/2 teaspoon chopped parsley, 1/4 teaspoon grated lemon rind, salt and pepper, egg and breadcrumbs.

Cut meat into thin slices, which afterwards trim into neat fillets. Beat egg, mix with it parsley, lemon rind, good seasoning of salt and pepper. Brush cutlets over with this preparation, coat them carefully with breadcrumbs, fry quickly and lightly in hot Crisco. Serve with either tomato or piquante sauce, or, when gravy is preferred, brown little flour in Crisco in frying pan, add little salt and pepper, pour in 1/4 of a pint of hot water, boil up, and strain.

July 1

_Boned Chicken Stuffed Pepper Salad Sliced Tomatoes White and Brown Bread *Ground Rice Pudding Coffee Jelly Fruit_

_*Ground Rice Pudding_--1/2 cup ground rice, 3 cups milk, 3 eggs, 4 tablespoons sugar, rind 1/2 lemon, 2 tablespoons Crisco, 1/4 cup Sultana raisins, and brown breadcrumbs.

Boil milk slowly, sprinkle in ground rice, boil 6 minutes. Remove add sugar and Crisco. Mix well, cool a little, add eggs well beaten, stir and flavor with grated lemon rind. Crisco plain mold, dust with toasted breadcrumbs. Pour in pudding. Bake 1 hour in moderate oven. Serve with following sauce: 1 small lemon, 1 cup water, 1 teaspoon cornstarch, 1 tablespoon sugar, and few drops red color. Put cornstarch into pan with lemon juice, add other ingredients and bring to boil.

July 2

_Spanish Veal Balls Summer Squash Buttered Beets Lettuce and Peppergrass Salad *Snow Souffle Iced Coffee_

_*Snow Souffle_--Put 2 tablespoons Crisco and 4 tablespoons potato flour in pan, stir well together, add 1/2 cup milk, pinch salt, and stir till boiling. Remove from fire, add 4 tablespoons sugar, yolks 3 eggs 1 by 1, 1/2 teaspoon orange flower water, and fold in stiffly beaten whites of eggs. Pour into Criscoed souffle mold, put greased paper round. Bake for 20 minutes in moderate oven. Serve at once.

July 3

_Roast Lamb New Potatoes Green Peas *Summer Squash Watercress and Cucumber Salad Coffee Ice Cream Lady Fingers_

_*Summer Squash_--Cut summer squashes into small pieces and boil till tender in salted water. Put into a clean towel and wring out all water. Put squashes into saucepan and add to each cup of them, 2 tablespoons cream and 1/2 tablespoon Crisco. Heat thoroughly before sending to table.

Declaration Day

July 4

_Fruit Cocktail Carrot Soup Radishes Stuffed Shoulder of Veal, Roasted Potato Souffle Green Corn Molded Spinach, French Dressing Washington Ice Cream *Flag Cake Coffee_

_*Flag Cake_--2/3 cup sugar, 1/2 cup Crisco, 2/3 cup milk, 1-2/3 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, whites of 4 eggs, and 1 teaspoon vanilla. Cream Crisco and sugar together, add flour, salt, baking powder, milk, vanilla and whites of eggs beaten to a stiff froth. Mix carefully, turn into Criscoed and floured tin and bake in moderate oven for 3/4 of an hour. Decorate with frosting and tiny flags.

July 5

_Iced Pimiento Consomme Small Tenderloins of Beef Molded Potatoes *Corn Cakes Orange, Grapefruit and Romaine Salad Cup Custards Coffee_

_*Corn Cakes_--Make a custard from 2 eggs well beaten, 1/2 cup milk, 1/2 tablespoon Crisco, and 1/2 tablespoon sugar; beat into this 3/4 of cup of canned corn. Sift together twice, 7/8 cup of flour, 1 tablespoon baking powder, and 1/2 teaspoon salt; beat into other mixture, and drop in Criscoed muffin rings by the tablespoon; set in a Criscoed dripping pan, and bake in a moderate oven until done.

July 6

_Clam Bisque Lamb Chops Escalloped Corn Creamed Sweet Potatoes German Salad *Cheese Drops Strawberry Bavarian Cream Coffee_

_*Cheese Drops_--Add to 3-1/2 tablespoons flour, 2 tablespoons melted Crisco, and blend together until smooth. Remove from fire, add 4 tablespoons grated cheese, 1/4 teaspoon salt, and a dash of red pepper. Fold in stiffly beaten whites of 3 eggs, and drop from end of spoon on a Criscoed baking sheet about 1 inch apart, and bake from 12 to 14 minutes in a moderate oven. Serve hot in folded napkin with salad course.

July 7

_Beef Broth with Vermicelli *Baked Bluefish Cucumbers, French Dressing Mashed Potatoes Buttered Bermuda Onions Heavenly Hash Coffee_

_*Baked Bluefish_--Select nice large bluefish, clean, and prepare it for baking. Wash it in salted water, and after drying it thoroughly, stuff with bread stuffing, and sew up opening and rub fish all over with salt. Then, having put small pieces of Crisco over, place in pan with enough water to cover bottom, and bake in hot oven 45 or 50 minutes. After it begins to bake, sprinkle with salt and pepper. Baste it often with liquid in pan and a little melted Crisco. When it is cooked and a nice color, remove carefully to hot plate. Do not break it. Serve with brown sauce poured round fish as garnish, or serve it in a separate dish.

July 8

_Iced Bouillon Broiled Chicken Mashed Potatoes New Peas Tomato Mayonnaise *Red Raspberry Shortcake, Hot Marshmallow Sauce Coffee_

_*Red Raspberry Shortcake_--4 cups sifted flour, 3 tablespoons baking powder, 1 teaspoon salt, 2 tablespoons Crisco, milk, and 2 quarts red raspberries. Sift baking powder and salt with flour, rub in Crisco; then with fork stir in lightly and quickly sufficient milk to make soft dough--too soft to roll. Turn it into Criscoed tin, and bake in hot oven 30 minutes. Unmold, and leaving it inverted, cut circle around top within 1 inch of edge; lift off circle of crust, and with fork pick out crumb from center, leaving about 3/4 of an inch of biscuit around sides. Spread inside cake with butter, fill with crushed raspberries, which have been standing 1/2 hour or more mixed with enough sugar to sweeten them. Turn off juice from berries before filling cake. Replace circle of crust, and serve with following sauce: 1/2 pound marshmallows, 1/2 cup confectioners' sugar, and 1/2 cup boiling water. Cut marshmallows in pieces and melt in double boiler. Dissolve sugar in boiling water, add to marshmallows, and stir until blended. Serve hot with shortcake.

July 9

_Sardines and Lemon Olives Radishes Cold Roast of Lamb, Mint Sauce Creamed Potatoes Peas Endive and Cheese Salad *Cherry Souffle Iced Tea_

_*Cherry Souffle_--4 tablespoons flour, 2 tablespoons Crisco, 1/2 cup milk, 1 teaspoon vanilla, 3 whole eggs and 1 additional white, 4 tablespoons sugar, and 4 tablespoons chopped preserved cherries.

Put Crisco and flour in saucepan, mix over fire, add milk, stir till it boils and becomes thick; remove from fire to cool 10 minutes, add sugar, yolks eggs, 1 by 1 stirring each thoroughly, whites stiffly beaten up, then add chopped cherries. Pour all into Criscoed souffle mold. Put into saucepan with 1/2 an inch of boiling water. Put lid on saucepan and steam gently 3/4 hour. Turn out, send to table with jam sauce round.

July 10

_Clam Broth *Chicken Croquettes Peas Buttered Rolls Mayonnaise of Lettuce and Tomatoes Tutti Fruitti Ice Cream Macaroons Coffee_

_*Chicken Croquettes_--2 cups cooked chicken, 1/2 teaspoon salt, 1/4 teaspoon celery salt, 1 teaspoon lemon juice, 1/2 teaspoon onion juice, and 1 cup white sauce.

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