Cheese Custard
Apple Dumplings
Coffee_

_*Savory Potatoes_--Pare 10 large potatoes and slice them, add
1 chopped onion. Crisco pudding dish, put in potatoes and onion,
sprinkle with salt and pepper, 1 teaspoon sage and dot with Crisco,
add 1 cup water and bake for 1-1/4 hours.

October 19

_Lamb Cutlets, Morland Style
*Artichokes
Riced Potatoes
Celery Salad
Crackers Cheese
Peach Melba
Coffee_

_*Artichokes_--Select some small artichokes, trim them and put in
earthenware stewpan containing some hot Crisco. Season with salt and
pepper and cover stewpan, leaving to cook for about 10 minutes. Then
add for each 1 dozen artichokes, 1 pint canned peas and 1 shredded
lettuce. Cover once more and cook gently without moistening, the
moisture of lettuce and peas sufficing.

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.

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