November 18
Julienne Soup Toast Points
Stuffed Hearts Pickles
Browned Potatoes Baked Squash
*Almond and Apple Pudding
Coffee
*Almond and Apple Pudding—Pare and core 6 apples, chop into small pieces and sprinkle with 1/2 cup sugar. Have ready 2 cups breadcrumbs, soaked in 1/2 cup milk to which 1 tablespoon melted Crisco has been added. Beat 2 eggs till light, add to them grating of nutmeg, a pinch of cinnamon and good pinch of salt. Mix apple with soaked breadcrumbs, then eggs, and lastly 2 dozens blanched almonds chopped fine. Thin with 1/2 cup milk, then pour into Criscoed tin and bake. Serve with sweetened cream.
November 19
Spare Ribs Stew
Rice Croquettes Waldorf Salad
Cheese Biscuits
*Cranberry Pudding Coffee
*Cranberry Pudding—Cream 1/2 cup Crisco with 1 cup sugar, add 3 eggs well beaten, 1/2 cup milk, 3-1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon almond extract, then stir in 1-1/2 cups cranberries, turn into Criscoed mold, cover with greased paper and steam 4 hours. Serve with milk.
November 20
Oyster Croquettes
*Stuffed Lamb Chops Chestnut Puree
Mashed Potatoes Egg Plant Fritters
Kumquat and Endive Salad
Stewed Figs Coffee
*Stuffed Lamb Chops—Wipe 6 French chops, cut 1-1/2 inches thick. Split meat in halves, cutting to bone. Cook 2-1/2 tablespoons Crisco and 1 tablespoon chopped onion 5 minutes; remove onion, add 1/2 cup chopped mushroom, and cook 5 minutes; add 2 tablespoons flour, 3 tablespoons stock, 1 teaspoon chopped parsley, 1/4 teaspoon salt, and few grains red pepper. Spread mixture between layers of chops, press together lightly, wrap in Criscoed paper cases, and broil 10 minutes. Serve with chestnut puree.
November 21