e Sauce
Rice Fritters
Creamed Carrots
Macedoine Salad
Wafers
Cheese
Rhubarb Meringue Pie
Coffee_

_*Roast Duckling_--This is prepared and trussed similarly to goose,
but not usually stuffed. Roast from 30 to 40 minutes. Green peas are
the usual accompaniment to roast duckling. Serve with apple sauce,
which is made as follows: 1 pound cooking apples, 1 tablespoon Crisco,
1/2 cup water, and sugar. Peel, core, and slice the apples, cook them
in a stewpan with water and Crisco, add a little sugar to taste. Stir
well, or pass through a sieve.

June 6

_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,