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,