*Mock Duck—1 cup chopped celery, 2 cups breadcrumbs, 2 cups chopped black walnut meats, 2 cups boiled rice, 6 hard-cooked eggs, 3 raw eggs, 1 tablespoon grated onion, 1 tablespoon salt, 1 saltspoon pepper, and 2 tablespoons Crisco.
Cook crumbs with 1 pint water for 5 minutes; add celery, hard-cooked eggs, chopped; remove from fire, add Crisco, nuts, rice and seasonings. Mix well with raw eggs, slightly beaten. Form into shape of duck, brush over with melted Crisco and bake 1 hour. Serve with apple sauce.
September 24
Macaroni Soup
Fried Scallops
Tournedos, a la Bordelaise
Mashed Potatoes Baked Tomatoes
*Cold Slaw
Queen Mab Pudding
Coffee
*Cold Slaw—Cut 2 cabbages very fine and put it in salad bowl. Boil 2 tablespoons vinegar. Beat up 2 eggs, add 1/2 cup sour cream, 2 tablespoons Crisco and add them to boiled vinegar. Stir over fire till boiling, add 1 teaspoon salt and 1/4 teaspoon pepper, pour over cabbage, and it is ready to serve when very cold.
September 25
Broiled Butterfish
German Fried Potatoes
Cucumber Salad Cheese Balls
*Bread Pudding with Cherries
Coffee
*Bread Pudding with Cherries—Soak 1/2 pound bread in cold water till soft. Press out water and beat out any lumps with fork. Add 2 tablespoons Crisco, 2 tablespoons sugar, 1/2 teaspoon vanilla extract, and 1/4 pound glace cherries and 1 teaspoon baking powder. Mix well, and add 1 well-beaten egg and 3 tablespoons milk. Put into Criscoed basin and cover with Criscoed paper, and steam for 1-1/2 hours.
September 26
Veal Cutlets Sliced Lemon
Baked Cucumbers Lyonnaise Potatoes
Red Pepper Salad
*Amber Pudding
Coffee