October 20
Canteloupes
Young Chickens, Roasted
Stuffed Tomatoes
*Grilled Potatoes
Apple and Nut Salad
Fruit Cup
Coffee
*Grilled Potatoes—Cut cold boiled potatoes into 1/2 inch slices lengthways, dip in melted Crisco, sprinkle with chopped olives, pour over a little melted Crisco and send to table.
October 21
*Giblet Soup
Spiced Shoulder of Mutton
Brussels Sprouts Mashed Potatoes
Prune Mold Coffee
*Giblet Soup—Scald and cut up 1 set of giblets—these include the neck, gizzard, liver, and heart of any fowl, put them into a pan with 1 quart stock or water, 1 whole onion stuck with cloves, and the grated rind of 1/2 a lemon. Simmer for 3 hours and strain. Peel and slice 2 onions and fry them in 3 tablespoons melted Crisco when brown, stir in 1 tablespoon flour and fry it brown, add the stock and stir till boiling, put back the giblets, season with salt and pepper, 1 grated carrot and simmer for 30 minutes.
October 22
*Okra Soup
Curried Mutton
Rice Stewed Celery with Egg Sauce
Asparagus Salad Pear Fritters
Coffee
*Okra Soup—Cut into pieces 2-1/2 cups okra, slice 1 onion, slice 1 carrot, slice 1 turnip, three tomatoes skinned and sliced, 1 cup beans, 1 can peas, dice 2 stalks celery and chop 3 tablespoons parsley.