_*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. September 15 _Pea Soup *Impanada Celery Mayonnaise Apple Trifle Coffee_ _*Impanada_--Cut up raw chicken, and flour each piece well. Line deep dish with slices raw sweet potato, slices raw white potato, some of chicken, little onion, few slices of bacon, salt and pepper to taste, and 1 can of tomatoes chopped fine, 2 tablespoons Crisco, and 1 tablespoon vinegar. Cover top of dish with sweet and white potatoes. Bake very slowly from 2 to 3 hours. Serve hot. This takes 3 medium-sized sweet potatoes and 6 medium-sized white potatoes. September 16 _*Baked Ham Baked Potatoes Brussels Sprouts Spiced Grapes Apple Salad Ice Cream with Kisses Coffee_ _*Baked Ham_--Soak ham over night then wash and scrape it. Put it into cold water; let it come to boiling point then simmer for 2 hours. Let the ham cool in the water; then remove and draw off the skin. Bake in moderate oven for 2 hours; baste it frequently; using 1 cup of sherry wine, 2 spoonfuls at a time; then baste with melted Crisco. When done, cover with a paste made of browned flour and browned sugar moistened with sherry, and return to oven to brown. September 17 _*Oyster Bisque Broiled Lamb Chops Griddled Sweet Potatoes Bean Croquettes, Tomato Sauce Cauliflower Salad Cocoanut Custard Coffee_ _*Oyster Bisque_--Boil 1 quart oysters in their own liquor with about 1 pint mildly-flavored white stock. Let boil for 1/2 an hour or even longer. Take up and strain, put back to boil, season with salt and white pepper as needed, add 1 quart rich milk and 1/2 a pint of cream. Blend together 1 tablespoon potato flour with 1 tablespoon melted Crisco, and with this thicken soup till it is smooth and velvety. September 18 _Hamburg Loaf, Tomato Sauce Maitre d'Hotel Potatoes Beet and String Bean Salad Cheese Creams *Chocolate Pudding with Macaroons Coffee_