October 29
Cream of Spinach Soup
Baked White Fish, Caper Sauce
Rice Croquettes String Beans
Celery Boiled Dressing
*Chestnut Tartlets Coffee
*Chestnut Tartlets—Boil and mash 1 pint chestnuts, add 1/4 cup each creamed Crisco and cream, 1 beaten yolk, 1/4 cup powdered sugar, little salt, and 1 1/2 cups milk. Cover inverted small tartlet tins with Crisco pastry, bake, and fill with mixture, and bake again.
October 30
Brussel Sprout Soup
*Rabbit, a la Marengo
Parisian Potatoes Braised Celery
Lettuce, French Dressing
Prune and Rice Meringues
Coffee
*Rabbit, a la Marengo—Cut up 1 rabbit into neat joints. Melt 1/2 cup Crisco in saucepan, put in rabbit and fry it quickly till browned, add 2 chopped small onions, and fry for a few minutes, pour off any fat into another pan, add to rabbit 1 cup brown sauce, 2 chopped tomatoes, 8 button mushrooms, seasoning of salt, pepper, and paprika. Put on lid and simmer gently 1 hour. Arrange rabbit on hot dish, put mushrooms in heaps round with thin lemon slices, season gravy and pour it over.
Hallowe'en
October 31
Clear Soup
*Braised Duck with Turnips
Riced Potatoes Spinach
Orange Salad
Goblin Cakes Nuts Candies
Custard Souffle, Vanilla Sauce
Coffee
*Braised Duck with Turnips—Wash and cut 2 carrots, 2 stalks celery, 2 turnips, 1 onion in large pieces, put them in pan on these place 4 slices ham, then 1 duck trussed for roasting, 1 bunch parsley, 2 cups water, dust nutmeg, pepper, and salt. Lay Criscoed paper over top, then lid, and simmer 1 hour or till duck is tender.