Peel and slice 4 peaches, and mix with 3/4 cup sugar and 2 tablespoons melted Crisco. In bottom of baking dish invert a cup, around this arrange peaches, and over all place dough patted out to about 3/4 of an inch in thickness. Bake in moderate oven until crust is brown and peaches are tender. This will require about 40 minutes. The cup keeps dough from lying on fruit and becoming soaked with juice. August 26 _*Beef Steak Pudding Spaghetti with Tomato Potatoes on Half Shell Green Pepper Salad Apricot Pudding Coffee_ _*Beef Steak Pudding_--Line a Criscoed basin with plain pastry. Mix together on a plate 1 tablespoon flour, 1 teaspoon salt, and 1/2 teaspoon pepper for seasoning. Cut 1 pound lean beef in thin slices, dip them in the seasoning, and place them lightly in the basin; split 1 sheep's kidney, skin and cut in thin slices; dip them also in the seasoning, and put them in basin, and pour over 1 cup of water for gravy. Wet the edges of the paste on basin; roll out a piece of paste large enough to cover the dish; place it on, press down at the edges, and sprinkle a little flour over top. Now dip a pudding cloth in boiling water, tie it tightly over the top, and plunge the pudding in plenty of boiling water; then boil for 3 hours. Remove the cloth, and turn the pudding out on a dish. Liver and bacon mixed, or mutton, makes a good pudding of this kind. August 27 _Steamed Clams Vegetable Salad Brown Bread Sandwiches Peach Tapioca *Princess Cake Coffee_ _*Princess Cake_--Line small square cake tin with plain Crisco pastry. Sprinkle in 1/2 cup cleaned currants. Cream 1/2 cup Crisco with 1 cup sugar, then add 3 well beaten eggs, 3 cups flour, 1-1/2 teaspoons baking powder, and 1/2 teaspoon salt. Divide mixture into 2 portions. Add 1 tablespoon grated chocolate and 4 tablespoons milk to 1 portion. Put cake mixtures in spoonfuls on top of currants and bake in moderate oven for 35 minutes. Serve in square pieces. August 28 _Iced Bouillon Pulled Bread *Fillet of Beef, Horseradish Sauce Franconia Potatoes Corn Souffle Endive, French Dressing Salted Triangles Violet Mousse Coffee_ _*Fillet of Beef_--Trim fillet into good shape. Lard it plentifully, letting the whole upper surface be perforated with lardoons. Place in baking pan thin slices of larding pork, over pork place layer of chopped onion, carrots, turnip, and celery; lay tenderloin on top. Pour in 1 cup stock, add 1/2 teaspoon salt, 1/4 teaspoon pepper, 4 sprigs parsley, 1 bay leaf, and 2 cloves. Bake in hot oven 30 minutes, and baste frequently. Remove when done; strain off gravy and skim off grease. Blend 1 tablespoon Crisco with 1 tablespoon flour in a pan, add gravy strained from pan, 1/2 cup grated horseradish, salt and paprika to taste and bring to boiling point, then add 2 tablespoons lemon juice and 1 tablespoon vinegar. Spread sauce on hot serving dish and lay fillet on it. Vegetarian August 29