Baked Boned White Fish
Bread Dressing, Drawn Butter Sauce
Stewed Tomatoes
Mashed Potatoes
*Date Pudding
Coffee
*Date Pudding—Clean, stone, and chop 1 pound dates, add 1 cup English walnut meats, broken in pieces, 1/2 cup flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Beat up 4 egg whites to stiff froth, then fold in 1/2 cup sugar, add beaten egg yolks, 1/2 tablespoon melted Crisco and date mixture. Turn into Criscoed tin and bake in moderate oven 30 minutes. Cut in squares and serve cold with whipped cream.
November 22
*Fried Smelts, Sauce Tartare
Roast Chicken
Creamed Chestnuts
Canned Stringless Beans
Orange and Romaine Salad
Mint Ice Cream
Coffee
*Fried Smelts—Clean, trim the fins, and remove gills; wipe very dry, roll in flour, brush over with beaten egg, roll in crumbs and fry in hot Crisco until crisp; drain on soft paper, dish on lace paper in a heap, and garnish with fried parsley, serve with sauce tartare. Smelts make a nice garnish for many fish dishes, the tails drawn through the eyes, dressed as above, and fried.
November 23
Bisque of Clams
Boiled Fish, Hollandaise Sauce
Potatoes Baked Parsnips
Celery Salad
*Italian Fritters
Coffee
*Italian Fritters—1 egg, 1 cup milk, grated rind 1 lemon, 2 tablespoons Crisco, 5 slices stale cake, 1/2 teaspoon powdered cinnamon, sugar and few grains salt. Cake should be about a 1/4 of an inch thick, not less. Cut out into oval or round shapes with cutter. Beat egg, mix with milk, lemon rind, salt, and about 1 teaspoon sugar. Lay slices of cake in this custard until they are soft, but not crumbly; time will depend upon how stale cake is. Heat 1/2 Crisco in frying pan, lift few pieces of cake up carefully and lay them in hot Crisco. Brown 1 side, then turn them over and brown other side also. Add some pieces of Crisco as required. Mix cinnamon with 2 teaspoons sugar and sprinkle some of these over each fritter. Serve with hard sauce.
November 24
Cannelon of Beef
Creamed Cabbage Franconia Potatoes
Cranberry Salad
Cheese Wafers
*Baba with Syrup
Coffee