paprika to taste and 1 well beaten egg. Spread a
little of this mixture on each piece of meat, roll up and tie with
fine string. Melt 2 tablespoons Crisco in a pan, brown pieces of meat
in it; stir in 1 tablespoon flour, gradually add 2 cups water, bring
to boiling point and cook slowly 1-1/2 hours. Remove string and dish
in a circle, season the gravy and strain over the meat.

August 3

_Cream of Corn Soup
*Stuffed Flank Steak
Mashed Potato
Shelled Beans
Onion and Mint Salad
Ivory Cream
Coffee_

_*Stuffed Flank Steak_--Buy a flank steak. Fry 2 tablespoons chopped
onion in a 1/4 cup Crisco. Add 1/2 cup soft, stale breadcrumbs, 1/4
teaspoon mixed herbs, salt and pepper to taste. Spread over steak,
roll and tie. Brown in 3 tablespoons Crisco, and remove to casserole
or covered dish. To the Crisco in pan add an equal quantity of flour,
and brown, then add 1 cup stock or boiling water, and 1 cup strained
tomato, season with salt and pepper, pour over the roll, cover dish,
and cook slowly until meat is tender. If cooked in casserole it may be
served in same dish.

August 4

_Fried Soft Shell Crabs,
Sauce Tartare
Hashed Browned Potatoes
Pepper and Cucumber Salad
Cheese Fingers
*Apricot Omelet
Coffee_

_* Apricot Omelet_--Cut 6 preserved apricots into dice, and heat up
in a little fruit juice. Beat up 5 eggs, add pinch of salt and 1
tablespoon sugar. Melt in an omelet pan or frying pan 2 tablespoons
Crisco, when hot pour in beaten eggs and stir over quick fire till
they commence to thicken, put in the prepared apricots, then shape
quickly into an oval form by folding the ends. Allow the omelet to
acquire a golden brown by putting it in the oven, turn out on to a hot
dish, dredge with sugar and serve at once.

August 5

_*Country Club Chicken
Sweet Potatoes
Green Corn
Tomato Salad
Apple Whip
Chocolate Wafers
Coffee_

_*Country Club Chicken_--Wash 2 broilers or quite young chickens, cut
them in halves or quarters if they be large enough, wipe them and dip
each piece in beaten egg, well seasoned with salt and pepper and mixed
with cream. Roll pieces in breadcrumbs and place them in Criscoed pan,
dot generously with Crisco and place in hot oven for 15 minutes. Now
put chicken in hot kettle, cover and let smother and steam for 30
minutes or until tender on a slow fire. Place chicken on hot platter;
add half cup hot cream to gravy in kettle and strain i