am 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_

_*Peanut Puree_--1 cup peanut butter, 1 quart milk, 1 tablespoon
Crisco, 1 teaspoon onion juice, 1 tablespoon cornstarch, 1 bay leaf, 1
blade mace, pepper and salt to taste. Put milk, Crisco, peanut butter,
onion juice, pepper, bay leaf and blade mace in double boiler; stir
and cook until hot. Moisten cornstarch in little cold milk and add it
to hot milk; stir until smooth and thick; strain through sieve. Add
salt and serve at once with croutons.

October 14

_*Grilled Halibut with Parmesan
Roast Mutton, Currant Jelly Sauce