*Chestnut Soup—Boil 1 quart chestnuts 20 minutes, then remove shells and brown inner skin, and put into saucepan with sufficient boiling water to cover them. Add piece lemon rind and 1 teaspoon salt, when soft remove rind and rub through a sieve. Then pour over them stirring all the time, 2 quarts white stock, 1/2 cup cream, 1 tablespoon Crisco rolled with 2 tablespoons flour, seasoning of salt and pepper. Bring to boiling point, remove from fire and serve hot.
September 8
*Planked Smelts
Baked Lamb Chops
Breaded Beets Riced Potatoes
Avocado Pear Salad
Apricot Cream Coffee
*Planked Smelts—Crisco a plank quite generously, and place upon it smelts that have been split, cleaned, and seasoned, and squeeze liberal amount of lemon juice over them. Arrange in form of large fish shape, and garnish with potato roses put on with pastry tube and sprinkle with tiny bits of Crisco and finely chopped parsley. Place plank in oven and cook until potatoes are slightly browned. Garnish before taking to table with sliced tomatoes and cucumbers, dressed in vinegar, between potato roses.
September 9
Soft Shell Crabs on Toast
Broiled Steak
Creamed Potatoes *Stuffed Onions
Oyster Plant Salad
Mint and Pineapple Sherbet
Jumbles Coffee
*Stuffed Onions—Boil 8 large onions in boiling salted water till tender. Drain, and with sharp knife cut centers from each. Mix together in a basin 2 tablespoons chopped cooked ham, 3 tablespoons crumbs, 2 tablespoons Crisco, 2 tablespoons cream, 1 beaten egg, salt, pepper, and paprika to taste, and 1 tablespoon chopped parsley. Fill with this mixture, sprinkle each with crumbs and dot with Crisco. Place on baking dish and bake in moderate oven 1 hour. Spanish onions are best to use.
September 10
Braised Ox Tails with Chestnuts
Boiled Sweet Potatoes
*Baked Stuffed Tomatoes
Lima Bean Salad
Peach Chartreuse
Coffee