*Pineapple Souffle—Cream 1-1/2 tablespoons each Crisco and flour, add 1 cup canned grated pineapple and juice. Cook 5 minutes, remove from fire, add little salt, 1 tablespoon lemon juice, and 3 beaten egg yolks. Bake in Criscoed dish 20 minutes. Serve with following sauce: Cook 2 tablespoons creamed Crisco in double boiler, add 2 yolks of eggs, 1 at a time, beat, and add 4 tablespoons sugar, 2 tablespoons orange juice, 1 teaspoon lemon juice, and 1/2 cup whipped cream. Serve hot.
November 28
Mock Bisque Soup
Mutton Haricot
String Beans
Fried Parsnips
Lettuce and Pepper Salad
*Apples with Red Currant Jelly
Coffee
*Apples with Red Currant Jelly—6 cooking apples, 4 tablespoons flour, 1 egg, cakecrumbs, apricot jam, 6 glace cherries, red currant jelly, Crisco and syrup. Choose apples as much as possible same size, peel and core them carefully, so as not to break them. Put 1 cup syrup into stewpan or baking tin, put in apples and cook over fire or in oven until nearly done. Baste them occasionally with syrup. Let them get cold, then roll them in flour, brush over with beaten egg, toss in sifted cakecrumbs, and fry in hot Crisco a golden brown. Drain on piece of paper, fill centers with apricot jam, cut out some rounds of red currant jelly, place 1 on top of each apple and a glace cherry on that. Dish up and serve hot or cold. An apricot syrup should be sent to table separately with apples.
November 29
Smoked Salmon Toast
*Spiced Venison
Black Currant Jelly
Creamed Turnips
Grilled Sweet Potatoes
Escarole Salad, Cheese Dressing
Peach Gateau
Coffee
*Spiced Venison—Rub a piece of venison with salt, pepper, vinegar, cloves, and allspice; then put into baking pan. Pour over 1 cup melted Crisco, add 2 sliced onions, sprig of thyme, 3 sprigs parsley, juice 1 lemon, and 1/2 pint hot water. Cover and bake in hot oven till tender. Sprinkle with flour, add 1 glassful of sherry wine and allow to brown.
Thanksgiving Dinner
November 30