*Baked Stuffed Tomatoes—Prepare tomatoes by scooping out centers. Put into a basin 1 cup crumbs, season with salt and pepper, 1 dozen chopped olives, 2 tablespoons chopped capers, 1 tablespoon chopped parsley, 1 tablespoon Crisco, beaten yolks 3 eggs, and moisten with stock. Fill tomatoes and set in hot oven to bake. Sprinkle top with crumbs and dot with Crisco.
September 11
Oysters au Gratin
Sirloin Steak, Anchovy Sauce
Duchesse Potatoes *Buttered Beets
Red Cabbage and Celery Salad
Apricots Parisienne
Coffee
*Buttered Beets—Boil 1 dozen small beets in plenty of water and when tender put into cold water, slip peeling off of them, cut them in thin slices and put in saucepan with 4 tablespoons Crisco, pinch of salt and little pepper. Add before they are quite hot 1 tablespoon vinegar.
September 12
Fish Croquettes Cucumber Puree
Broiled Duckling, Apple Sauce
*Fried Cauliflower Potatoes
Olive Salad
Omelette Souffle Coffee
*Fried Cauliflower—Remove large outside leaves from cauliflower, and cut flowers from stalk in symmetrical bunches and drop in salted ice water for a few moments. Cook in scalded milk and water until tender, then drain and let cool, and rub well with melted Crisco, which has been salted and peppered. Dip into frying batter and fry in hot Crisco until golden brown, draining upon white paper.
September 13
Clam Cocktails
*Stewed Squabs Grape Jelly
Potato Balls Green Corn
Watermelon Frappe Coffee
*Stewed Squabs—Cut 2 squabs into neat joints. Put 1 cup water in saucepan when it boils lay in squabs, 1 sliced onion, and 1 slice of carrot, simmer for 1-1/2 hours. Blend 2 tablespoons Crisco with 2 tablespoons flour, add 1 cup stock from squabs, salt and pepper to taste and boil for 5 minutes stirring all the time. Arrange the squabs on a hot dish and strain over the sauce.