Butterball duck. Roast in hot oven for about twelve minutes.
Assorted cakes. Any kind of small cakes. Serve on a compotier, on doily. The more varied the assortment the better.
Maryland beaten biscuits. To one pint of sifted flour add one heaping teaspoonful of lard, or butter, and a little salt. Mix with one pint of sweet milk to stiff dough. Beat with a mallet for one hour. The success of same depends upon the beating. Shape as for tea biscuits and bake.
Macaroons. Mix one pound of almond paste with one pound of powdered sugar. Add the whites of six eggs and a spoonful of flour and mix well. Squeeze through a pastry bag onto paper, moisten the tops with water, using a brush, and bake in a very slow oven for about twenty minutes.
Lady fingers. Eight eggs, with the yolks and whites separate, one-half pound of sugar, one-half pound of flour, and some vanilla flavoring extract. Beat the sugar with the yolks until light; then beat the whites very stiff. Mix the flour with the yolks and sugar, then add the beaten whites and mix lightly. Dress on paper with a plain pastry bag, in the shape wanted. Dust powdered sugar on top and bake in a moderate oven.
NOVEMBER 18
| BREAKFAST | LUNCHEON | ||||
| Guava jelly | Mariniert herring | ||||
| Oatmeal with cream | Plain boiled potatoes | ||||
| Rolls | Calf's liver, sauce piquante | ||||
| Coffee | Fried egg plant | ||||
| Oregon cream cheese and crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Purée of game, hunter style | |||||
| Salted English walnuts | |||||
| Roast capon | |||||
| Compote of pears | |||||
| Stewed celery, au Madère | |||||
| Paille potatoes | |||||
| Bavarois à la vanille | |||||
| Fancy macaroons | |||||
| Coffee | |||||
Mariniert herring. Soak six salt herrings in water for twelve hours. Then put in pot with one sliced onion, some whole parsley, a spoonful of whole black pepper berries, three bay leaves and six cloves. Mix one teaspoonful of English mustard with a cup of vinegar and pour over herring. Cover all with thick cream, shake well to thoroughly mix, and let stand for two days before serving. Serve with thin slices of one lemon on top, or, if desired, the lemon may be put with the herring for a day.
Calf's liver, sauté. Slice the liver one-quarter inch thick, salt, pepper, roll in flour and fry in butter. Do not fry too long as it will make the liver tough. Serve on a platter with its own gravy, chopped parsley, and quartered lemons.