*Soup Bonne Femme
Broiled Lamb Steak with Virginia Ham
Stuffed Egg Plant
Frontenac Salad Apple Tart
Coffee
*Soup Bonne Femme—Wash, dry, and cut up 2 large heads of lettuce, 1 pound sorrel, and 1 pound spinach. Add 3 pints white stock, and simmer, with 1/2 cup Crisco, 2 carrots, and 2 onions, for 1 hour. Blend together 2 tablespoons Crisco, 4 tablespoons flour, and yolks of 2 eggs, thin with 1 cup of boiling milk, and add to broth. Season with salt and pepper, press through sieve, and serve with croutons.
December 20
Lentil Soup
Roast Loin of Pork, Apple Sauce
Potato Balls Artichokes
Celery and Pineapple Salad
*Sultana Pudding
Coffee
*Sultana Pudding—Line shallow dish with plain pastry, put in bottom layer of sultana raisins. Beat 1/2 cup Crisco to a cream with 4 tablespoons sugar, add 2 well beaten eggs, 2 tablespoons milk, 1/2 teaspoon lemon extract, 1/4 teaspoon salt, and 1/2 cup flour. Mix and spread on top of raisins and bake 30 minutes in moderate oven. Serve cold.
December 21
*Scallops
Broiled Squab Chickens
Braised Endive Potatoes Anna
Chiffonade Salad
Apricot Custard
Coffee
*Scallops—For 1 pint of scallops take 2 tablespoons Crisco. Melt in frying pan, add scallops and 2 minced onions and 1 tablespoon flour with 1 pint liquor from scallops. Cook thoroughly, seasoning with salt and bit of paprika, then add 1/2 cup breadcrumbs and yolks of 4 eggs. Fill small shells with mixture and bake in quick oven, adding, if liked, little grated cheese.
December 22
Petite Marmite
Goulash of Veal
Saute Potatoes Cauliflower
Orange Salad
*Cornstarch Souffle
Coffee