_*Cream 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.
_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.
_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.
_*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.