September 30
Raw Oysters
Steamed Fish, Lemon Sauce
Potatoes Stuffed Tomatoes
Radish and Lettuce Salad
*Hot Cheese Sandwiches
Vanilla Cream Puffs
Coffee
*Hot Cheese Sandwiches—Melt 1/4 pound cheese with 3 tablespoons Crisco, 1/2 teaspoon salt, few grains red pepper, and 1 teaspoon mustard; moisten with a little vinegar and spread between thin slices of white bread. Cut into neat rounds.
October 1
Veal Cutlets
Rice Croquettes Lima Beans
Cabbage and Apple Salad
*Nut Pudding
Coffee
*Nut Pudding—1 cup soft breadcrumbs, 2 cups scalded milk, 1 tablespoon Crisco, 1 cup chopped nuts, 1/2 teaspoon salt, 2 egg yolks, 3/4 cup sugar, juice and grated rind of 1 lemon, 2 egg whites beaten until stiff, and 2 squares chocolate, melted. Mix breadcrumbs, milk, Crisco, nuts, salt, egg yolks, sugar, chocolate, juice and rind of lemon. When well blended, cut and fold in whites of eggs; pour into Criscoed individual molds, and bake 20 to 30 minutes. Serve hot with cream.
Vegetarian
October 2
Tomato Bisque Crackers
Baked Sweet Potatoes Baked Beans
Corn Fritters
Lettuce, French Dressing
*Orange Pie
Coffee
*Orange Pie—Line pie tin with Crisco pastry. Beat yolks of 3 eggs with 1 cup sugar till light; add 1 tablespoon cornstarch, 2/3 cup milk, grated rind and strained juice of 1 orange. Place in double boiler and stir till it thickens, then pour on to crust and bake 30 minutes. Cover top with meringue made with whites of eggs and sweetened with 3 tablespoons sugar and flavored with 1 teaspoon orange extract. Place in oven to brown.