October 26
Mock Pigeon, Espagnole Sauce
*Scalloped Pumpkin and Rice
Baked Sweet Potatoes
Combination Salad
Honeycomb Pudding
Coffee
*Scalloped Pumpkin and Rice—In Criscoed fireproof dish arrange layer of stewed pumpkin, cover with layer of boiled rice, then layer of white sauce, proceed until ingredients are used. Cover with crumbs, dot with Crisco and bake until browned on top. To cook pumpkin, cut in two, scrape out the interior, pare and cut into small pieces. Steam and cook till tender. Rub through a sieve, add 2 tablespoons Crisco, season with salt, pepper, and paprika.
October 27
Noisettes of Mutton
String Beans Latticed Potatoes
French Salad *Chestnut Dainty
Coffee
*Chestnut Dainty—Boil 1 pound of Italian chestnuts 15 minutes; then remove shells and skins, and put back to boil until tender, with 1 cup of milk and 1 teaspoon Crisco, on the back part of range until soft enough to rub through a sieve. Crisco a mold well and line thickly with pulp, then add layer of apple sauce colored pink with currant jelly; then another layer chestnuts and again a layer of apple sauce. Over this squeeze some lemon juice, and bake in quick oven. Turn, out on platter, and surround with whipped cream, colored with little currant jelly.
October 28
Shrimp Canapes
Roast Mutton, Onion Sauce
*Celeriac Sweet Potatoes
Corn Salad Pumpkin Pie
Coffee
*Celeriac—Well wash and peel the celeriac. Cut them in quarters and boil in boiling salted water until quite tender. Drain well and arrange in a hot dish and pour egg sauce over them.
For egg sauce, blend 2 tablespoons Crisco with 2 tablespoons flour, add 1 cup milk and stir till boiling, add seasoning of salt and pepper and boil for 8 minutes, stirring all the time, then add 2 hard-cooked eggs rubbed through a sieve, mix well and serve.