*Cream of Corn, a la Creole
Scalloped Fish and Oysters
Potato Croquettes
Cauliflower and Beet Salad
Squash Pie Coffee
*Cream of Corn, a la Creole—Put 1 can of corn through meat chopper, add 1 large onion, sliced, 1 sprig of parsley, and 1 pint of water. Cook altogether 20 minutes, being careful not to let it scorch, then press through a fine sieve, extracting all pulp possible. Melt 2 tablespoons Crisco, add an equal amount of sifted flour, 1/2 teaspoon salt, and dash of pepper. Cook to smooth paste; then add, very gradually, 1 quart scalded milk. When thick and smooth, add corn pulp and juice and 1 tablespoon sugar. Add salt to taste, and just before serving add 1 cup scalded cream or very rich milk.
October 11
Roast Veal
Mashed Sweet Potatoes
Green Beans
Stuffed Beet Salad
Cheese Crackers
*Dutch Apple Cake
Coffee
*Dutch Apple Cake—2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, 1 cup milk, 2 eggs, and 3 tablespoons melted Crisco. Mix and sift dry ingredients. Add beaten yolks, Crisco and milk. Beat well; cut and fold in stiffly beaten whites. Spread mixture 1/2 inch thick on Criscoed pans. Lay apples cut into eighths in 2 rows on top of dough. Sprinkle with sugar; bake in hot oven 30 minutes. Serve with lemon sauce.
October 12
Cream of Carrot Soup
Roast Pig, Apple Sauce
Candied Sweet Potatoes
Creamed Celery
Kumquat Salad
*Cheese Croutons
Coffee
*Cheese Croutons—Cut crusts from thin slices of stale bread and spread lightly with creamed Crisco, then with a layer of cream cheese seasoned with salt and pepper. Cover with a second slice of bread and cut into fingers 1 inch wide, using a sharp knife. Place in a shallow pan and brown in a hot oven.
October 13
*Peanut Puree
Roast Pig Reheated in Casserole
Squash
Baked Potatoes
Red Cabbage Salad
Sultana Roll
Coffee