Roast Duck
Egg Plant Croquettes
Peppers Stuffed with Rice
Canned Pears on Lettuce, with
Mayonnaise
*Brown Bread Souffle
Coffee
*Brown Bread Souffle—Melt 2-1/2 tablespoons Crisco, add 1/2 cup milk, 1/2 cup cream, 2 cups brown breadcrumbs, 1/4 teaspoon salt, and grated rind 1 lemon; let boil 2 minutes, stirring well, remove pan from fire, add 4 tablespoons sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and when cool, beaten yolks 4 eggs. Beat egg whites stiffly and add them lightly. Pour mixture into Criscoed tin, cover with Criscoed paper and steam gently 1 hour. Serve hot with sweet sauce.
November 7
Corned Beef
*Cabbage, a la Creme Potatoes
Olive Salad
Hasty Pudding
Cocoanut Cakes
Coffee
*Cabbage, a la Creme—Trim and wash 1 cabbage, then boil in boiling salted water, adding 1 peeled onion stuck with 2 cloves. When tender take out onion and drain cabbage. Either chop finely or rub through a sieve. Melt 1 tablespoon Crisco in pan, put in cabbage, stir it well, add 3 tablespoons cream gradually, salt and pepper to taste.
When thoroughly hot, pile in hot dish, and garnish with sippets fried bread or toast.
November 8
Cold Corned Beef
Baked Potatoes
Pickled Beets
Cauliflower Salad
Cheese Wafers
*Golden Pudding
Coffee
*Golden Pudding—Line and ornament small pudding dish with puff pastry. Beat 2 tablespoons Crisco with 4 tablespoons sugar till creamy, add 4 tablespoons cakecrumbs, yolks 3 eggs beaten with 1/2 cup milk, 1/2 teaspoon salt, grated rind and strained juice 2 oranges. Pour into pudding dish, and bake 40 minutes. Whip up egg whites to stiff froth, stir in 3 tablespoons sugar, few drops yellow color, 1 teaspoon orange extract, and pile on top of pudding. Put back in oven to brown.
November 9