THANKSGIVING CORN CAKE
Thanksgiving Pudding
Beat the yolks of four eggs; add one pint of soft bread crumbs, one cup of sugar, the grated rind of a lemon, one teaspoonful of salt, and one cup of large table raisins from which the seeds have been removed; mix all together thoroughly, then add one quart of rich milk. Bake in a very moderate oven until firm in the center. When the pudding has cooled somewhat, beat the whites of four eggs dry; beat in half a cup of sugar and spread or pipe the meringue over the pudding; dredge with granulated sugar and let cook in a very moderate oven about fifteen minutes; the oven should be of such heat that the meringue does not color until the last few minutes of cooking.
Coffee Fruit Punch
Add one-half a cup of fine-ground coffee to one cup of cold water, bring very slowly to a boil, and let simmer for ten minutes. Strain, allow grounds to settle, decant, and add one cup of sugar. Mix one-half a cup of sifted strawberry preserve with the juice of two lemons, the juice of three oranges and the grated rind of one, and half a cup of pineapple juice. Let the whole stand together for half an hour; then strain, add the coffee, a quart or more of Vichy, or any preferred sparkling water, and serve in tall glasses filled one-third full with shaved ice; garnish each with a thin strip of candied angelica.
SWEET CIDER FRAPPÉ
Sweet Cider Frappé
Make a syrup by boiling one cup of sugar and two cups of water fifteen minutes; add one quart of sweet cider and one-half a cup of lemon juice; when cool freeze—using equal parts of ice and salt. Serve with roast turkey or roast pork.