pound.)

[Illustration]

[Sidenote: _July_

_Fifth Sunday_]

Menu

CREAM OF LETTUCE SOUP

PRESSED CHICKEN TOMATO SALAD

LATTICE POTATOES--GREEN CORN PUDDING

PEACH ICE CREAM--RICH CHOCOLATE CAKE

SPICED ICED TEA

* * * * *

CREAM OF LETTUCE SOUP

2 cups White Stock.
2 heads lettuce.
2 tablespoons rice.
2 tablespoons butter.
1 teaspoon finely chopped onion.
1/2 cup hot cream.
1 egg yolk.
Salt and pepper.
Few grains nutmeg.

PROCESS: Cook the onion in butter five minutes (without browning), add
rice, lettuce finely chopped, and stock, cover and cook until rice is
soft; add hot cream, slightly beaten yolk of egg and seasonings. Do not
allow soup to boil after adding egg yolk. Discard outer leaves of
lettuce, using only the hearts for soup.

PRESSED CHICKEN

Disjoint a four- or five-pound fowl, cover with boiling water and let
simmer until tender, with one carrot sliced, one onion sliced, a blade
or two of celery broken in inch pieces, two sprays parsley and one-half
teaspoon peppercorns. Add one tablespoon salt the last hour of cooking.
Drain chicken from liquor, remove the skin and bones; strain liquor,
return to range and let simmer until reduced to one cup, strain and
reserve. When the meat is nearly cold, cut it in small cubes or chop
fine; remove all fat from liquor, reheat and add chicken, stirring it
slowly, season with salt and pepper if necessary. Decorate a granite,
brick-shaped bread pan with "hard boiled" eggs cut in rings or fancy
shapes, over these pack the chicken mixture very carefully so as not to
disturb the decorations. Cover with a buttered paper, place a weight
over paper and let stand over night in a cold place. Serve with Tomato
Salad.

TOMATO SALAD

Wash garden cress and shake dry, arrange a bed on large oval platter,
discarding all coarse leaves and stems. Peel and chill five
uniform-sized tomatoes, cut a slice from the stem ends and scoop out the
pulp, invert tomato cups on a plate and set aside in a cool place. Chop
fine the solid pulp of the tomato with one chilled and pared cucumber,
add two tablespoons finely chopped chives, stir in one cup of Cream
Dressing and refill tomato cups with mixture heaping them in pyramids.
Dispose these tomato cups at intervals in cress border and pla