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.

Melt 3 tablespoons Crisco in a saucepan, add onion, carrot, turnip, beans, and cook 15 minutes, add okra, celery, and 5 cups water, cook slowly for 1-1/2 hours, add seasoning of salt, pepper and red pepper, tomatoes, corn and peas and simmer for 40 minutes.  If too thick, thin with stock.  Serve hot.

October 23

Haricot of Veal Baked Tomatoes Russian Fish Salad Date Souffle Coffee_

_*Haricot of Veal_—­Cut 2 pounds fillet of veal into small pieces of uniform shape and size, and fry till a light brown in hot Crisco.  Add 2 tablespoons flour blended with 2 tablespoons melted Crisco.  Season with salt and pepper, cover with 1 pint stock or water, and let simmer, covered closely, till veal is done and till stock is well cooked away.  Take up, arrange in circle on dish, and in center put Lima beans, boiled and reheated in plenty of Crisco.

October 24

Roast Pork, Apple Sauce Browned Parsnips Glazed Sweet Potatoes Porcupine Salad *Black Cap Pudding Coffee

Black Cap Pudding_—­Mix 1/4 cup currants, with 3 tablespoons sugar, 1/2 teaspoon salt, 1-1/4 cups flour sifted with 1 teaspoon baking powder, 1/2 teaspoon grated nutmeg, 2 tablespoons Crisco, 2 well beaten eggs, and 2 cupfuls milk, and beat well together.  Crisco a pudding mold, sprinkle in some currants, pour in mixture, cover with greased paper and steam for 2 hours.  Serve with milk.

October 25

Wild Duck with Mushrooms *Stuffed Egg Plant Apple and Cucumber Salad Almond Pudding Hot Cheese Denises Coffee

Stuffed Egg Plant_—­Parboil 1 egg plant and cut in halves.  Scrape out some of the inside and chop some cold cooked meat with 2 tomatoes, 1 onion, and 2 green peppers.  Then mix with 1 beaten egg, 1 tablespoon Crisco, and salt and pepper to taste.  Fill halves with this mixture; sprinkle with breadcrumbs and tiny bits of Crisco, put in baking dish with little stock or water, and bake.

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.