Broiled Steak
Mashed Potatoes
Spinach with Butter Sauce
Escarole Salad
*Cheese Fondue
Coffee
*Cheese Fondue—2 tablespoons flour, 1/2 cup grated cheese, 1 tablespoon Crisco, 2 eggs, salt, pepper and red pepper, and 1/2 cup milk. Melt Crisco, add flour, then milk gradually. Stir till they boil, cool a little, add cheese and yolks and seasonings. Fold in whites stiffly beaten. Pour into a Criscoed souffle tin. Bake 20 minutes in hot oven. Fold a napkin round and serve hot.
November 10
Haddock au Gratin
*Venison Cutlets
Hashed Browned Potatoes
Oyster and Celery Salad
Marrons, a la Creme
Coffee
*Venison Cutlets—Trim venison cutlets in usual way. Put 4 tablespoons Crisco in saute pan and when hot put in cutlets, seasoned with salt and pepper, fry till brown. Then take out cutlets, put into pan 1/2 tumbler currant jelly to melt, add 2 tablespoons Crisco with 1/2 teaspoon salt, and serve separately with cutlets.
November 11
*Baked Scallops in Shells
Chicken Souffle
Fried Celery Latticed Potatoes
Watercress and Green Pepper Salad
Meringues Glaces Coffee
*Baked Scallops in Shells—Take desired quantity of fresh scallops—1 pint or 1 quart, and cook them in little white wine until done. Drain, cut in quarters, and add to them 1/2 their quantity of minced onion fried until tender, but not brown. Moisten with white sauce, season with red pepper and salt, heap high in scallop shells, cover with breadcrumbs moistened in melted Crisco, and brown in hot oven. Garnish with lemon slices and parsley.
November 12