September 10

Braised Ox Tails with Chestnuts Boiled Sweet Potatoes *Baked Stuffed Tomatoes Lima Bean Salad Peach Chartreuse Coffee

Baked Stuffed Tomatoes_—­Prepare tomatoes by scooping out centers.  Put into a basin 1 cup crumbs, season with salt and pepper, 1 dozen chopped olives, 2 tablespoons chopped capers, 1 tablespoon chopped parsley, 1 tablespoon Crisco, beaten yolks 3 eggs, and moisten with stock.  Fill tomatoes and set in hot oven to bake.  Sprinkle top with crumbs and dot with Crisco.

September 11

Oysters au Gratin Sirloin Steak, Anchovy Sauce Duchesse Potatoes *Buttered Beets Red Cabbage and Celery Salad Apricots Parisienne Coffee

Buttered Beets_—­Boil 1 dozen small beets in plenty of water and when tender put into cold water, slip peeling off of them, cut them in thin slices and put in saucepan with 4 tablespoons Crisco, pinch of salt and little pepper.  Add before they are quite hot 1 tablespoon vinegar.

September 12

Fish Croquettes Cucumber Puree Broiled Duckling, Apple Sauce *Fried Cauliflower Potatoes Olive Salad Omelette Souffle Coffee

Fried Cauliflower_—­Remove large outside leaves from cauliflower, and cut flowers from stalk in symmetrical bunches and drop in salted ice water for a few moments.  Cook in scalded milk and water until tender, then drain and let cool, and rub well with melted Crisco, which has been salted and peppered.  Dip into frying batter and fry in hot Crisco until golden brown, draining upon white paper.

September 13

Clam Cocktails *Stewed Squabs Grape Jelly Potato Balls Green Corn Watermelon Frappe Coffee

Stewed Squabs_—­Cut 2 squabs into neat joints.  Put 1 cup water in saucepan when it boils lay in squabs, 1 sliced onion, and 1 slice of carrot, simmer for 1-1/2 hours.  Blend 2 tablespoons Crisco with 2 tablespoons flour, add 1 cup stock from squabs, salt and pepper to taste and boil for 5 minutes stirring all the time.  Arrange the squabs on a hot dish and strain over the sauce.

September 14

Oysters *Porterhouse Steak Scalloped Tomatoes Lima Beans Apple and Chestnut Salad Pear Sponge Coffee

Porterhouse Steak_—­Have large porterhouse steak well trimmed and shaped, and slit with sharp knife an opening flatwise through sirloin and tenderloin.  Make forcemeat of 1 dozen olives chopped, 2 pounded anchovies, 1 chopped red pepper, salt and onion juice to taste, and 2 tablespoons melted Crisco.  With this forcemeat fill smoothly cavities made in steak.  Pinch steak together firmly at edges and set away on ice for 1 hour or even longer.  Broil them over clear fire and serve without sauce.