*Boston Pudding—Cut 1 loaf bread into thin slices and spread with Crisco. Crisco baking dish, put into it layer bread, sprinkle over 1 tablespoon each cinnamon, cloves, ginger, and nutmeg, then a layer seeded raisins, and so on till dish is full. Pour over 1 quart milk sweetened to taste, with 3 well beaten eggs, allow to soak 4 hours, then add 2 cups more milk sweetened to taste. Cover dish and bake in moderate oven 3 hours. Serve with wine sauce.
December 31
Codfish, Delmonico Style
Roasted Leg of Lamb
*Chestnut Boulettes
Baked Potato Strips
Watercress and Green Pepper Salad
Cherry and Almond Parfait
Lady Fingers
Coffee
*Chestnut Boulettes—Mix together in a basin 1 cup mashed chestnuts, which have been peeled after cooking in boiling salted water, beat into this 1 tablespoon whipped cream, 1/2 tablespoon Crisco, 1/4 teaspoon salt, 2 egg yolks, 1 tablespoon sugar, 1 teaspoon sherry wine. Cool and fold in beaten egg whites, form into small balls, dip in beaten egg, toss in crumbs and fry in hot Crisco. Drain and serve.
An addition to the Crisco library, "The Whys of Cooking," or Questions Asked and Answered, by Janet McKenzie Hill, of the Boston Cooking School and Editor and Publisher of "American Cookery" is off the press. Illustrated and containing 150 new recipes, it will be a valuable book every woman will appreciate.