salt, one-eighth teaspoon pepper, two tablespoons sugar, one-half
tablespoon grated onion and a few grains cayenne. Moisten one and
one-half cups of soft bread crumbs with one-half cup melted butter.
Butter a deep baking dish, sprinkle with a thick layer of crumbs. Pour
in tomato mixture and cover with remaining crumbs. Bake in the oven
until cooked throughout and crumbs are browned.
PICKLED BEETS
Prepare beets as for Buttered Beets (see Page 143). Cut them in slices
and lay them in a stone or glass jar. Allow one slice of onion for each
beet, one tablespoon grated horseradish, eight cloves and vinegar enough
to cover. Let stand twenty-four hours and they will be ready for use.
Beets thus prepared will not keep longer than a week. If vinegar is too
strong, dilute with one-fourth part cold water.
STEAMED PEACH PUDDING
Fill a two-quart mold two-thirds full of pared, stoned and sliced
peaches. Butter the inside edge of mold, also the inside of cover. Cover
with a soft dough made by mixing and sifting two cups flour, one-half
teaspoon salt and four teaspoons baking powder. Rub one tablespoon
Cottolene into flour mixture with tips of fingers, add sufficient rich
milk to make a soft dough. Sprinkle peaches with one-half cup sugar,
one-fourth teaspoon salt and dot over with one tablespoon butter cut in
small bits. Spread soft dough over all, cover closely and steam one
hour. Serve at once with
VANILLA SAUCE
1 tablespoon corn-starch.
1 cup sugar.
1/8 teaspoon salt.
2 cups boiling water.
1-1/2 teaspoons vanilla.
2 tablespoons butter.
PROCESS: Mix corn-starch, sugar and salt, add water slowly, stirring
constantly. Boil gently eight minutes, remove from range, add vanilla,
and butter in small bits; stir until well blended.
[Sidenote: _October_
_Second Sunday_]
Menu
VEGETABLE SOUP
FRIED CHICKEN--BÉCHAMEL SAUCE
BROWNED SWEET POTATOES STUFFED TOMATOES
KOLE SLAW
BAKED APPLES STUFFED WITH FIGS
COFFEE
* * * * *
VEGETABLE SOUP
1/2 cup carrot.
1/2 cup turnip.
1/2 cup celery.
2 cups potato.
1/3 cup onion.
1-1/2 quarts beef broth.
1/3 cup butter.
1/2 tablespoon finely chopped parsley.
1-1/2 teaspoons salt.
1/8 teaspoon pepper.
PROCESS: Wash and scrape carrot, cut in tiny cubes; wash and pare
turnip, cut same as carrot; wash, scrape and cut celery in thin slices;
wash, pare and cut potatoes in one-fourth inch cubes; peel and cut onion
in thin slices, mix vegetables, except potatoes, and cook ten minutes in
butter, stirring constantly. Add potatoes, cover and cook three or four
minutes, add beef broth which was previously strained and all fat
removed. Cover and simmer one hour. Put parsley, salt and pepper in
bottom of soup tureen and turn in hot soup.
FRIED CHICKEN
Separate two young chickens in pieces for serving; dip in milk, sprinkle
with salt, pepper and dredge with flour, or dip in crumbs, egg and
crumbs and fry in deep hot Cottolene. Cottolene should not be too hot
the latter half of cooking chicken. Drain on brown paper; serve on hot
buttered toast with Béchamel Sauce. Double the recipe for Béchamel Sauce
(see Page 85.)
BROWNED SWEET POTATOES
Boil sweet potatoes, remove skins and cut lengthwise in one-half inch
slices. Cool. Dip each slice in melted butter, sprinkle with salt,
pepper and thickly with brown sugar. Lay in a well-greased dripping pan
and brown in a hot oven. Dispose around rim of platter containing Fried
Chicken.
STUFFED TOMATOES
Select six firm, smooth tomatoes. Cut a thin slice from the blossom end.
Carefully scoop out the pulp and mix it with an equal quantity of cooked
corn, rice or bread crumbs. Season with salt, pepper, a few grains
cayenne, three tablespoons melted butter and a few drops of onion juice.
Refill tomato cups, replace the tops, place them in a buttered baking
dish and bake thirty minutes.
KOLE SLAW
Shred half a head of cabbage very fine. Soak in cold, acidulated water
to cover (add one tablespoon vinegar to one quart water). Drain and mix
thoroughly with Cream Dressing. (See Page 50.) Chill and serve in lemon
cups arranged in nests of cress or parsley.
BAKED APPLES STUFFED WITH FIGS
Select fine-flavored, tart apples, wipe, core and pare. Fill cavities
with washed figs cut in pieces. Bake until tender in a hot oven, basting
with hot sugar syrup. Serve cold with thick cream sweetened, and
flavored with nutmeg.
SUGAR SYRUP
Cook one cup sugar and one and one-half cups water ten minutes. Add two
thin shavings of orange rind to syrup while cooking.
[Sidenote: _October_
_Third Sunday_]
Menu
TOMATO SOUP--TOASTED WAFERS
PICKLES CELERY
BRAISED BEEF--BROWN GRAVY
BAKED POTATOES--FRIED EGG PLANT
SCALLOPED CABBAGE
ROMAINE--FRENCH DRESSING
CHEESE FINGERS
PEACH DUFF--FOAMY SAUCE
CAFÉ NOIR
* * * * *
TOMATO SOUP
(For recipe see Page 40).
BRAISED BEEF
Select five pounds of beef from the round or rump. Sprinkle with salt,
pepper and dredge with flour. Brown richly in a hot frying-pan in some
of its own fat; or with fat salt pork tried out, turning often. Place
meat in a Dutch oven or an earthen casserole on three thin slices of
salt pork, surround with two-thirds cup each of fat salt pork cut in
small cubes, carrot, onion and celery, a spray each of parsley, thyme
and marjoram. Add two cups Brown Stock or water, the half of a small bay
leaf, two small red pepper-pods, or one-half teaspoon pepper-corns, four
cloves. Sprinkle all with salt and strew top of meat with cubes of salt
pork. Cover closely and cook in a slow oven from four to five hours,
basting occasionally. Remove meat and strain the liquor. Rinse the
vessel in which meat was browned with stock or water, reserve the
liquor. Prepare a Brown Sauce with this liquor following recipe for
Plain Brown Sauce (see Page 82).
Serve in a sauce-boat, or turn around meat after placing on hot serving
platter. A cup of hot, stewed and strained tomatoes may be added to the
sauce, also one and one-half tablespoons of freshly grated horseradish
root and one tablespoon of Worcestershire Sauce; all of which improves
the flavor.
BAKED POTATOES
Wash and scrub with a vegetable brush eight uniform-sized potatoes.
Place in dripping pan, and bake in hot oven forty-five minutes, turning
when half done. Take up each potato with a towel and press gently to
crack the skins. Put a half teaspoon butter in each potato and serve at
once.
FRIED EGG PLANT
Pare a medium-sized egg plant, cut in one-fourth inch slices and soak in
cold salt water over night. Drain and cover with cold water one hour,
drain again and dry between towels. Sprinkle with salt and pepper, dip
in batter and fry in deep, hot Cottolene.
FRITTER BATTER
1 cup bread flour.
1/2 teaspoon salt.
Few grains white pepper.
2/3 cup milk.
2 eggs well beaten.
2 teaspoons olive oil.
PROCESS: Mix and sift flour, salt and pepper; add milk slowly, stirring
until batter is smooth; add olive oil and well beaten eggs.
SCALLOPED CABBAGE
Cut one-half large head or one small head boiled cabbage, in pieces.
Cover with one cup White Sauce, sprinkle with one-third cup grated
cheese, two tablespoons finely chopped pimentos; season with salt,
pepper, mix well. Turn into a well-greased baking dish and cover with
buttered crumbs; place on grate in oven and bake until heated throughout
and crumbs are browned.
ROMAINE WITH FRENCH DRESSING
Remove the wilted leaves from two heads of romaine, trim off the stalk
and cut the heads in halves lengthwise (if heads are large, they may be
cut in quarters); lay in cold water, cut side down, until crisp. Drain
well, dispose on salad plates and pour over French Dressing. Serve two
Cheese Fingers with each portion of Salad.
CHEESE FINGERS
Mix one Cream Cheese with an equal quantity of finely chopped English
walnut meats; season with salt, black pepper and a few grains cayenne.
Moisten with Cream Salad Dressing. Spread between thin slices of white
bread and cut in strips the width of fingers.
PEACH DUFF
1 quart thinly sliced peaches.
2 cups sugar.
1 tablespoon Cottolene.
3/4 cup milk.
2 cups flour.
4 teaspoons baking powder.
1 teaspoon salt.
PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene
with tips of fingers, add milk gradually, mixing ingredients with a
knife. Turn on a slightly floured board, knead slightly, pat and roll to
fit top of pudding dish. Butter bottom and sides of dish, put in peaches
and sugar in layers. Cover with dough; press edges over edge of dish and
steam one hour. Serve in dish in which it was steamed. Serve with
FOAMY SAUCE
1/2 cup butter.
1 cup powdered sugar.
Yolk 1 egg.
2 tablespoons sherry wine.
Whites 2 eggs.
Nutmeg.
PROCESS: Cream butter; add sugar gradually, stirring constantly, yolk of
egg and sherry; continue stirring. Cook over hot water until mixture
thinly coats wooden spoon. Remove from range and pour over stiffly
beaten whites of eggs. Turn in serving pitcher and sprinkle with
nutmeg.
[Sidenote: _October_
_Fourth Sunday_]
Menu
WALNUT AND OLIVE CANAPÉ
CLAM AND TOMATO CONSOMMÉ
BROWNED CRACKERS
SWEET GHERKINS PICCALILLI
VEAL POT PIE WITH BAKED DUMPLINGS
BUTTERED BEETS BAKED SQUASH
STUFFED TOMATO SALAD
MOCK CHERRY PIE CHEESE
COFFEE CIDER
* * * * *
NUT AND OLIVE CANAPÉ
Cut stale white bread in crescents. Fry a delicate brown in deep hot
Cottolene. Drain on brown paper. Mix equal parts of finely chopped
olives and English walnuts, season with a few grains cayenne and moisten
with Mayonnaise or Boiled Salad Dressing to the consistency to spread.
Spread fried bread with mixture and garnish with very thin strips of
pimentos; set pimolas in center of each canapé.
CLAM AND TOMATO CONSOMMÉ
To four cups of Consommé add two cups each clam water and tomato pulp.
Clear, and add soft part of clams. Heat to boiling point and serve in
Bouillon cups.
TO PREPARE CLAMS
Wash and scrub (in several waters) with a stiff vegetable brush two
quarts of clams. Place in an agate stew pan, add one-half cup cold
water, cover and let simmer until shells open. Remove clams from shells
and strain liquor through a napkin. Use only the soft parts of clams.
BROWNED CRACKERS
Spread one dozen Saltines with butter; sprinkle with a few grains
cayenne. Brown delicately in a hot oven; serve at once.
PICCALILLI
3 quarts green tomatoes.
2 heads celery.
4 mild red peppers.
2 mild green peppers.
2 large white onions.
2 large ripe cucumbers.
1 cup salt.
1-1/2 quarts cider vinegar.
2 pounds brown sugar.
1/4 cup white mustard seed.
1 teaspoon mustard.
1-1/2 teaspoons black pepper.
PROCESS: Chop the vegetables, sprinkle with salt and let stand over
night. In the morning drain and press in a coarse crash towel to remove
all the acrid juice possible. Add vinegar, sugar and spices and simmer
until vegetables are tender and clear. Sterilize fruit jars and fill to
overflowing. Seal and store.
VEAL POT PIE WITH BAKED DUMPLINGS
Cut two pounds of veal from the leg in one-inch cubes. Add a fourth-inch
thick slice of salt pork, cut in very small cubes. Cover with boiling
water. Add one small carrot sliced, one stalk celery broken in pieces,
and two slices onion. When half done add one-half tablespoon salt. Cook
until meat is tender. Remove the meat and strain the broth; thicken
broth with flour diluted with cold water. Put meat into a baking dish
and pour over enough of the thickened broth to barely cover the meat.
Sprinkle with salt and pepper. Make a soft dough by mixing and sifting
one and one-half cups pastry flour, one-half teaspoon salt, two and
one-half teaspoons baking powder; rub in three tablespoons Cottolene
with tips of fingers, then add milk enough to make a soft dough and drop
by tablespoonfuls upon meat--(dumplings should set upon the meat and not
sink into gravy) close together to cover the surface. Bake thirty
minutes in a hot oven. Serve remaining gravy in a sauce-boat.
BUTTERED BEETS
Wash and scrub beets with a vegetable brush, being careful not to break
the skin. Cook in boiling water to cover (about an hour for small young
beets, and old beets until tender). Drain and rub off the skins at once;
slice, sprinkle with salt and pepper and dot over with bits of butter.
Serve hot.
BAKED SQUASH
Cut Hubbard squash in pieces for serving. Remove seeds and stringy
portion. Put one-half teaspoon molasses in each portion and sprinkle
with salt and pepper. Bake in a hot oven until tender. Put a piece of
butter on each portion and serve in the shell.
STUFFED TOMATO SALAD
Select six smooth, ripe tomatoes. Scald quickly and remove skins. Cut a
slice from stem ends, scoop out pulp and chill tomato cups. Drain the
pulp and add an equal quantity of crisp celery cut in small pieces,
cucumber cut in small dice, and shrimp broken in four pieces. Moisten
with Mayonnaise Dressing. Refill tomato cups, put a rose of Mayonnaise
on top of each, using pastry bag and rose tube. Serve in lettuce heart
leaves.
MOCK CHERRY PIE
Mix one and one-half cups cranberries chopped moderately, three-fourths
cup seeded and shredded raisins, one cup sugar, one tablespoon flour and
a sprinkle of salt. Pile this mixture in a pie pan lined with Plain
Paste. Dot over with one tablespoon butter. Add two tablespoons orange
juice. Cover with Rich Paste and bake as other pies.
_November_
_An odor rich comes stealing,
From out the oven bright,
That sets my pulse a-reeling,
And gives my heart delight._
--_R. R._
[Illustration]
[Sidenote: _November_
_First Sunday_]
Menu
OYSTERS ON THE HALF SHELL
CONSOMMÉ DUCHESS--IMPERIAL STICKS
CUCUMBER PICKLES CELERY
ROLLED RIB ROAST OF BEEF--BROWN GRAVY
FRANCONIA POTATOES BAKED TOMATOES
SPICED CRAB APPLES
ESCAROLLE SALAD
GRAHAM PLUM PUDDING WITH BROWN SUGAR SAUCE
CHEESE
COFFEE
* * * * *
CONSOMMÉ DUCHESS
(For recipe see Page 15.)
ROLLED RIB ROAST OF BEEF
Have the ribs removed, meat rolled and skewered in shape, from a
five-pound rib roast of beef, at the market, (have ribs and trimmings
sent with roast). Wipe meat, sprinkle with salt, pepper, dredge with
flour and arrange on rack in dripping pan. Place in a hot oven and, when
slightly brown, reduce heat and baste every ten minutes for the first
half hour with fat in pan, afterwards every fifteen minutes during
cooking. (If cooked rare it will require one hour and fifteen minutes.)
BROWN GRAVY
Drain and strain fat in the pan--return three tablespoons to dripping
pan, add four and one-half tablespoons flour and brown richly (do not
burn flour), add slowly one and one-half cups of Brown Stock or boiling
water, stirring constantly. Season with salt, pepper, and one-half
teaspoon Kitchen Bouquet.
FRANCONIA POTATOES
Wash and pare six medium-sized potatoes; parboil five minutes. Drain
dry. Place on grate around roast beef. Baste with fat in pan when
basting roast. Bake from thirty to thirty-five minutes, turning often or
when basting roast. Sprinkle with salt and serve surrounding rolled
roast, alternating with Stuffed Tomatoes.
BAKED TOMATOES
Select six smooth, firm, ripe tomatoes. Wash, wipe and cut a slice from
the stem end; scoop out the seeds and soft pulp. Mix with the pulp an
equal amount of corn cut from the cob, one tablespoon finely chopped
green pepper, half tablespoon finely chopped onion. Season with salt and
pepper, add one and one-half tablespoons melted butter and a teaspoon
salt. Mix well and refill tomato cups; sprinkle tops with buttered
crumbs. Place tomatoes in a granite dripping pan and bake until tomatoes
are soft and crumbs are brown. Remove to serving dish with a broad knife
and serve.
SPICED CRAB APPLES
Pick over, wash and drain firm crab apples, do not remove the stems.
(Apples must not be too ripe). For eight pounds of fruit allow four
pounds of sugar, one quart vinegar, one-fourth cup whole cloves,
one-fourth cup stick cinnamon broken in pieces. Boil sugar, vinegar and
spices ten minutes. Strain and tie spices loosely in a piece of cheese
cloth. Put fruit in strained liquor, also bag of spices, and cook slowly
until fruit can be easily pierced with a small wooden skewer
(tooth-pick). Remove fruit and fill a sterilized stone jar. Simmer
liquor slowly until reduced to half the original quantity; pour over
fruit. Lay bag of spices on top; seal and store.
ESCAROLLE SALAD
Marinate the bleached leaves of two heads of escarolle with French
Dressing. Chill one hour before serving that it may be crisp. Sprinkle
thickly with finely chopped chives and a sweet, red, bell pepper chopped
very fine or cut in fine thread-like rings.
GRAHAM PLUM PUDDING
1-1/2 cups Graham flour.
1 cup N. O. molasses.
1/2 cup milk.
1 cup seeded raisins.
1 teaspoon cinnamon.
1/4 teaspoon cloves.
2 eggs well beaten.
1/2 teaspoon soda.
1/2 teaspoon salt.
2 tablespoons Cottolene.
PROCESS: Sift flour, spices, salt and soda; add raisins, molasses, milk
and eggs, beat thoroughly, then add melted Cottolene. Turn into
well-greased brown bread molds and steam four hours. Serve with
BROWN SUGAR SAUCE
5 tablespoons butter.
1 cup soft brown sugar.
1/2 tablespoon vanilla.
1/3 cup thick cream.
PROCESS: Roll sugar, sift and add gradually to cream, stirring
constantly. Cream butter and add first mixture slowly, continue
stirring. Add vanilla and beat thoroughly with a whip.
[Illustration]
[Sidenote: _November_
_Second Sunday_]
Menu
CONSOMMÉ--BREAD STICKS
CELERY HEARTS MUSTARD PICKLES
ROAST VENISON WINE SAUCE
MASHED SWEET POTATOES CREAMED CELERY
SPICED PEACHES
PEPPER AND GRAPE FRUIT SALAD
MAYONNAISE DRESSING
NUT BREAD SANDWICHES
FROZEN RICE PUDDING
COMPOTE PINEAPPLE
STUFFED DATES SALTED NUTS
CAFÉ NOIR
CONSOMMÉ
4 lbs. thickest part of hind beef shin.
1 lb. marrow-bone.
3 lbs. knuckle of veal.
4 cups chicken stock.
Carrot }
Celery } 1/2 cup each, cut in cubes.
Turnip }
1 medium-sized onion sliced.
3 tablespoons butter.
1 tablespoon salt.
1 teaspoon peppercorns.
1/2 dozen cloves.
1 small bay leaf.
2 sprays parsley.
3 sprays thyme.
2 sprays marjoram.
4 quarts cold water.
PROCESS: Wipe the meat and bone with a piece of cheese-cloth wrung from
cold water. Remove the meat from beef shin and cut it in one-inch cubes.
Remove the marrow from bone and brown one-half the meat in the marrow,
stirring constantly. Put remaining half in stock pot with cold water,
add veal cut in small cubes, browned beef and bones. Let stand
thirty-five minutes. Bring slowly to boiling point, skim and let
simmer--closely covered--for three hours. Add chicken stock and
continue simmering for two hours. Melt butter in frying pan, add the
vegetables and cook five minutes, stirring constantly; then add to soup
with remaining ingredients. Cook one and one-half hours. Strain, cool,
remove fat and clear.
BREAD STICKS
1 cup scalded milk or water.
1/4 cup Cottolene.
1 teaspoon salt.
1 tablespoon sugar.
1 yeast cake dissolved in
1/4 cup lukewarm water.
White 1 egg well beaten.
3-3/4 to 4 cups of flour.
PROCESS: Put butter, salt and sugar in mixing bowl. Add milk. When
lukewarm add dissolved yeast cake, white of egg, and flour, reserving
one-half cup. Knead until smooth and elastic; cover and set to rise
until light, then shape first in small balls, then roll on the board
(without flour) with the hands until about seven inches in length, using
care that they are of a uniform size, rounding the ends. They should be
about the size of a lead pencil. Cover and let rise. Just before putting
them in the oven, brush them over lightly with melted butter and
sprinkle them with salt. Bake in a slow oven, browning them delicately.
ROAST VENISON
Wipe meat with a piece of cheese-cloth wrung from cold water, spread
meat generously with soft Cottolene and sprinkle with salt and pepper.
Place on rack in dripping pan, and dredge meat and bottom of pan with
flour. Add three slices of onion, six slices of carrot, three stalks of
celery cut in inch pieces. Bake one hour in a hot oven, basting every
ten minutes for the first half-hour, afterwards occasionally. Serve with
the following Wine Sauce. (Mutton may be prepared in same manner).
WINE SAUCE
Put four tablespoons butter in a sauce-pan, brown richly; add five
tablespoons flour and continue browning, stirring constantly. Pour on
slowly one and one-half cups Brown Stock. Heat to boiling point and add
one-third cup Madeira Wine and one-third cup currant jelly previously
whipped. When jelly is well blended with sauce, strain and serve piping
hot.
MASHED SWEET POTATOES
Wash, pare thinly sweet potatoes, cover with boiling salted water and
cook until soft. Press them through potato ricer. There should be two
cups. Add four tablespoons butter, salt if necessary, and two
tablespoons hot cream or milk. Beat with a slotted spoon until very
light. Press again through potato ricer into hot dish.
CREAMED CELERY
Wash, scrape and cut celery in one-half inch pieces; there should be two
cups. Cover with boiling salted water and cook until tender. Drain and
reheat in one and one-fourth cups of
CREAM SAUCE
2 tablespoons Cottolene.
2-1/2 tablespoons flour.
1/2 teaspoon salt.
1/8 teaspoon pepper.
1-1/4 cups hot milk or thin cream.
PROCESS: Melt Cottolene in a sauce pan, add flour, salt and pepper, stir
to a smooth paste and pour on slowly hot milk or cream, stirring
constantly. Beat with a wire whip until smooth and glossy.
PEPPER AND FRUIT SALAD
Select the desired number of uniform-sized peppers, having half red and
half green. Cut a slice from the stem ends, remove the seeds and veins;
arrange them on beds of water cress, pepper grass, chicory or lettuce.
Fill peppers with the pulp of grapefruit cut in large cubes, Malaga
grapes skinned, seeded and cut in halves lengthwise, and butter nut
meats broken in pieces, allowing twice the quantity of grapefruit as
grapes and one cup of nut meats. Moisten with Mayonnaise Dressing. Fill
peppers. Place a rosette of Mayonnaise on top of each pepper, using
pastry bag and rose tube. Sprinkle the green peppers with finely chopped
green peppers, and the red peppers with chopped red peppers. Garnish top
of each with the half of a butternut meat.
NUT BREAD SANDWICHES
1 cup scalded milk.
1 tablespoon Cottolene.
1-1/2 teaspoons salt.
2 tablespoons sugar or molasses.
1 yeast cake dissolved in
1/4 cup lukewarm water.
1 cup white flour.
Entire wheat flour.
1 cup pecan meats broken in pieces.
PROCESS: Put Cottolene, salt and sugar (or molasses) in a large mixing
bowl and pour on scalded milk; when lukewarm add dissolved yeast cake,
white flour, two cups entire wheat flour and nut meats. Mix well and
turn on a well-floured board. Add more flour and knead until dough is
smooth and elastic. Return to bowl, cover with a cloth; set to rise in a
warm place. When more than double its bulk, turn on slightly floured
board, knead and shape in a loaf. Place in a well-greased, brick-shaped
pan (pan should be half full). Cover, let rise again to top of pan and
bake in a moderate oven fifty minutes to one hour. When twenty-four
hours old, cut in thin slices, remove crusts, spread one-half the slices
generously with cream cheese, cover with remaining slices and cut in
triangles.
FROZEN RICE PUDDING WITH COMPOTE OF PINEAPPLE
1/3 cup rice well washed.
1 cup cold water.
1-1/2 cups milk.
Yolks 3 eggs.
3/4 cup sugar.
2 cups whipping cream.
1/4 teaspoon salt.
PROCESS: Add cold water to rice and cook in double boiler thirty
minutes. Drain, return to double boiler, add milk and cook until rice is
tender, then rub through purée strainer. Beat egg yolks very light, add
sugar and salt, then pour slowly on hot rice. Cook until mixture
thickens, cool and half freeze. Then fold in the cream, whipped until
stiff. Fill a round mould, pack in salt and ice, let stand two or three
hours. Drain slices of canned pineapple; add one-half cup sugar to
liquor and two shavings orange peel. Place on range and reduce slowly to
a thick syrup. Cut slices of pineapples in half crosswise, lay them in
syrup for two hours. Unmould pudding and garnish with the pineapple,
placing cut side down.
EDITOR'S NOTE:
_This menu would also prove very acceptable for a Thanksgiving Day
Dinner._
[Sidenote: _November_
_Third Sunday_]
Menu
OYSTER SOUP
CRISP OYSTER CRACKERS
CELERY PEPPER MANGOES
ROAST TURKEY
BREAD STUFFING GIBLET SAUCE
CRANBERRY JELLY
MASHED POTATOES--BAKED HUBBARD SQUASH
SWEET CORN, NEW ENGLAND STYLE CREAMED ONIONS
SPICED PEARS HOT SLAW
THANKSGIVING PUDDING DRAWN BUTTER SAUCE
PUMPKIN PIE APPLE PIE
FRUITS--NUTS--RAISINS--STUFFED DATES
WATER BISCUIT--CHEESE
CAFÉ NOIR
* * * * *
OYSTER SOUP
(For recipe see Page 162.)
ROAST TURKEY