_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.
_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.
_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.
_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.