Liver, small intestines are used with meat. Add terrapin meat to 3/4 cup white stock, 2 tablespoons wine; cook slowly until liquor is reduced half. Add liver separated in pieces, 2 yolks of eggs, 1 tablespoon Crisco, salt, pepper, and red pepper to taste, 1 tablespoon flour mixed with 1/2 cup cream, and 1 teaspoon lemon juice. Make hot and just before serving add 1 tablespoon sherry wine. Turn into hot dish and garnish with toast points.
December 28
*Belgian Hare, en Casserole
Scalloped Potatoes
Braised Celery
Pineapple and Celery Salad
Lemon Pudding, Caramel Sauce
Coffee
*Belgian Hare, en Casserole—Separate hare into joints; season with salt, paprika and red pepper, and saute in 1/4 cup Crisco with 2 slices of bacon cut in dice to golden brown. Put hare in casserole with 1 cup hot water and put on cover. Bake 30 minutes, then add 2 tablespoons Crisco rubbed into 2 tablespoons flour, 1 cup water, seasoning to taste, and 1 tablespoon lemon juice. Cook in moderate oven for 3 hours. Send to table without removing cover.
Vegetarian
December 29
Nut Turkey Roast, Cranberry Jelly
Creamed Onions
Baked Potatoes
Hubbard Squash
Pineapple and Orange Salad
*Pastry Fingers
Lalla Rookh
Coffee
*Pastry Fingers—Sift 1/2 cup pastry flour, 2 cups entire wheat flour, and 1 teaspoon salt into basin, add 3 tablespoons Crisco, and 1/2 cup butter, cut them into flours with knife until finely divided. Then rub in fine with finger tips and make into stiff paste with cold water. Roll out 1/4 inch in thickness, cut in finger shape pieces, lay on Criscoed tins and bake from 7 to 10 minutes in hot oven. Cool, brush over with slightly beaten egg white, and sprinkle with salted pine nuts. Return to oven to brown nut meats.
December 30
Sirloin Steak
Glazed Pumpkin Marbled Potatoes
Celery Salad
Cheese Relish
*Boston Pudding
Coffee