FROZEN APRICOTS

Drain the apricots from the liquor in the can. Reserve liquor and cut fruit in one-fourth inch cubes. To the syrup add sufficient water to make four cups; add one cup orange juice; add one and one-half cups sugar. Cook five minutes, strain and pour over apricots; chill and freeze. Fresh apricots or peaches may be used when in season. The fresh fruit should be cooked until clear, in a syrup made of four cups of water and two cups sugar. When this mixture is frozen to a mush, two cups of Whipped Cream may be added, if one desires a richer dessert.

SULTANA CAKE

1/3 cup Cottolene. 1 cup sugar. 2 eggs. 1 egg yolk. 1 cup Sultana raisins. 1/2 cup milk. 2-1/4 cups pastry flour. 4 teaspoons baking powder. 1/4 teaspoon salt. 1/2 teaspoon mace.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add well-beaten eggs and yolk. Mix and sift flour (except one tablespoon), baking powder and salt and mace; add to first mixture alternately with milk. Dredge raisins with tablespoon flour, add to mixture and beat thoroughly. Turn mixture into a well-greased, brick-shaped bread pan and bake forty minutes in a moderate oven. Frost if desired.

[Sidenote: August

Fifth Sunday]



Menu

TOMATO CANAPE

COLD VEAL LOAF—WHIPPED CREAM HORSERADISH SAUCE

CREAMED NEW POTATOES STEAMED SUMMER SQUASH

LETTUCE, GARDEN CRESS AND ONION SALAD

SLICED PEACHES—CHOCOLATE LAYER CAKE

ICED COFFEE LEMONADE

* * * * *

TOMATO CANAPE

Fry circles of bread, cut one-third inch thick, in deep hot Cottolene. Saute slices of tomato in hot butter. Drain both on brown paper. Cover each circle of bread with a slice of tomato, sprinkle with salt, pepper and a few grains cayenne. Garnish each with a slice of cucumber and the white of "hard boiled" eggs, cut in the shape of petals to represent field daisies.

COLD VEAL LOAF

Have the bone of a knuckle of veal sawed in three pieces at the market. Wash, wipe, and put in kettle with two pounds of lean veal, one onion sliced, six slices carrot, one blade celery broken in pieces, one spray parsley and one-half teaspoon peppercorns; cover with boiling water and cook slowly until meat is tender. Drain; chop meat finely and season well with salt, pepper and a few grains cayenne. Reduce liquor to one cup, strain and reserve. Garnish the bottom of a granite, brick-shaped bread pan with the white of "hard boiled" egg cut to resemble three daisies; put a dot of the yolk in center of each and arrange sprays of parsley between each daisy. Put a layer of meat, then a layer of thinly sliced eggs sprinkled with parsley, finely chopped. Cover with remaining meat; pour over strained liquor, press and let stand until cold and jellied. Remove to serving platter, garnish with parsley and small round radishes cut to resemble tulips. Slice thinly and serve with

WHIPPED CREAM HORSERADISH SAUCE

4 tablespoons freshly grated horseradish. Few drops onion juice. Few grains cayenne. 1-1/2 tablespoons vinegar. 1/4 cup heavy cream whipped. 1/4 teaspoon salt.

PROCESS: Mix the first five ingredients thoroughly, then fold in the whipped cream. Chill and serve.

CREAMED NEW POTATOES

Cut two and one-half cups cold, boiled new potatoes in one-half inch cubes. Add one and one-half cups White Sauce. Season highly with salt and white pepper, and reheat in double boiler. Remove to hot serving dish and sprinkle with finely chopped parsley.

STEAMED SUMMER SQUASH

Wash and cut in quarters. Cook in boiling salted water until tender. Drain through double cheese cloth. Pass through ricer or mash with potato masher, and season with butter, salt and a little black pepper. Reheat and serve.

LETTUCE, GARDEN CRESS AND ONION SALAD

Separate the crisp heart leaves of two heads of lettuce; arrange them on a shallow serving dish to represent a full-blown rose. Pick over, wash and dry a bunch of garden cress, chop finely and sprinkle over lettuce leaves. Chop one small onion very fine and mix with French dressing. Pour over lettuce. Serve at once.

SLICED PEACHES

Scald fine, ripe peaches; remove skins, cut in halves and remove stones. Slice lengthwise and arrange in serving dish in layers. Sprinkle each layer with sugar and lemon or orange juice. Chill and serve with cream and sugar.



September

The kitchen is a country in which there are always discoveries to be made.—La Reyniere.



[Sidenote: September

First Sunday]



Menu

CREAM OF PEA SOUP—CRISP SARATOGA WAFERS

BRAISED SHOULDER VEAL STUFFED—CREOLE SAUCE

POTATO BALLS SPINACH WITH CREAM

LETTUCE, RADISH AND ONION SALAD

APPLE PIE COTTAGE CHEESE

CAFE NOIR

* * * * *

CREAM OF PEA SOUP

2 cups Marrowfat peas (or one can). 2 teaspoons sugar. 2 cups water. 1-1/2 cups scalded milk. 1 slice onion. 1-1/2 tablespoons butter. 2 tablespoons flour. 1/2 cup hot cream. 1 teaspoon salt. 1/8 teaspoon pepper.

PROCESS: Peas that are too hard to serve as a vegetable may be used for soup. Cover them with the cold water and cook until soft. Rub through sieve, reheat pulp and thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk slowly to pea mixture, stirring constantly. Add hot cream and seasoning. Serve with Crisp Saratoga Wafers.

BRAISED SHOULDER OF VEAL

Have the bones removed from five pounds of the shoulder of veal (reserve bones). Stuff with bread stuffing, truss in shape and follow directions for Braised Beef (see Page 139). Add two sprays of thyme and marjoram. Serve with

CREOLE SAUCE

4 tablespoons Cottolene. 4 tablespoons flour. 1/4 cup green pepper cut in shreds. 1 small clove garlic. 1 truffle cut in thin shreds. 1 can small button mushrooms. 1-1/2 cups thick, well-seasoned tomato pulp. 1-1/4 cups Brown Stock. Salt, pepper and cayenne.

PROCESS: Cook pepper, onion and butter together five minutes without browning; add flour and cook two minutes, stirring constantly. Add truffle, tomato pulp and gradually Brown Stock; continue stirring until ingredients are well blended. Heat mushrooms in their own liquor, drain, and add mushrooms to sauce. Stick a tooth-pick through the clove of garlic, drop it into sauce and let it simmer fifteen minutes. Remove garlic before serving.

POTATO BALLS

Add to five hot mashed potatoes, one-fourth teaspoon celery salt, one teaspoon finely chopped parsley or chives, salt, pepper and three tablespoons butter, and enough hot milk to make of the consistency to handle. Shape into smooth, round balls, roll in flour, egg and crumbs. Fry a golden brown in deep, hot Cottolene. Dispose around Veal.

SPINACH WITH CREAM

Discard all wilted leaves, remove the roots and pick over and wash one-half peck of spinach in several waters, to rid it from all sand. If young and tender, put in a stew-pan and heat gradually; let boil twenty-five minutes, or until soft, in its own juices and the water that clung to the leaves. Old spinach should be cooked in boiling, salted water (it will require about two quarts of water to one peck spinach). Drain thoroughly, chop finely in a wooden bowl. Melt three tablespoons butter in an omelet pan; add spinach and cook four minutes, stirring constantly, sprinkle with one and one-half tablespoons flour, continue stirring and pour on gradually three-fourths cup hot, thin cream; simmer five minutes.

LETTUCE, RADISH AND ONION SALAD

Remove the leaves from the stalk, discarding all wilted and unsightly leaves. Wash and keep in cold water until crisp. Drain and dry on a crash towel or cheese cloth. Place between leaves thin slices of round, red radishes, sprinkle with finely sliced young green onions. Garnish with radishes cut to resemble tulips. Serve with French Dressing.

APPLE PIE

5 tart apples. 1/2 cup sugar. 1/4 teaspoon nutmeg. 1/8 teaspoon salt. 1-1/4 tablespoons butter. 1 tablespoon lemon juice. Grated rind 1/4 lemon.

PROCESS: Line a pie pan with Plain Paste. Wipe, pare, core and cut apples in quarters, then in slices lengthwise. Pile them in lined pie pan, heaping them well in center, leaving a half-inch space around edge of pie. Mix sugar, nutmeg, salt, lemon juice, grated rind and turn over apples. Dot over with bits of butter; wet edges and cover with top crust; press and flute edges. Bake forty-five minutes in a moderate oven.

PLAIN PASTE

1-1/2 cups flour. 1/2 teaspoon salt. 1/2 teaspoon baking powder. 1/4 cup Cottolene. Ice Water.

PROCESS: Mix and sift flour, salt and baking powder. Rub in Cottolene (reserving one and one-half tablespoons), with tips of fingers. Add just enough ice water to form a soft dough, mixing it in with a knife. Turn on a floured board and roll out in a thin sheet, spread lightly with remaining Cottolene. Roll like jelly roll and cut in two pieces, having one piece a trifle larger than the other. Chill. Then stand rolls on end, press down with the hand and roll in circular piece to fit pie pan. The larger piece is for the top crust. This recipe makes the exact quantity of pastry for one medium-sized pie with two crusts. If desired, omit baking powder.

COTTAGE CHEESE

Put two quarts thick sour milk in a milk pan, place it on the back of range where it will not boil or simmer; allow it to remain there until the curd has separated from the whey. Lay a double square of cheese cloth over a bowl, turn in the milk, lift the edges and corners of cloth, draw them together, tie with a piece of twine and hang it up to drain. When quite dry, turn into a bowl; season with salt and mix with a silver fork, add sweet cream until of the desired consistency. Serve very cold with hot gingerbread.

[Sidenote: September

Second Sunday]



Menu

SUMMER SAUSAGE WITH

RIPE OLIVES AND DILL PICKLES

ROAST FILLET BEEF—MUSHROOM SAUCE

PARSLEY POTATOES BROILED TOMATOES

BANANA FRITTERS

PEPPER AND ONION SALAD

MOCK MINCE PIE CHEESE

ICED TEA

BUTTERMILK

* * * * *

SUMMER SAUSAGE (APPETIZER)

Cut summer sausage in very thin slices. Dispose them on a narrow platter overlapping one another. Garnish with sprays of peppergrass or parsley. Arrange thinly sliced dill pickles on either side of sausage, placing a ripe olive here and there; radishes cut to resemble roses may also be used. Serve as an appetizer.

ROAST FILLET OF BEEF

Trim a small fillet of beef weighing about four pounds into shape. Lard the upper side and sprinkle with salt, pepper and dredge with flour. Sprinkle small cubes of fat salt pork thickly over the bottom of a dripping pan, set a wire trivet or rack on pork and lay meat on trivet. Place in a very hot oven at first, to sear over surface. Baste every five minutes for the first fifteen minutes, then several times after during the cooking. If liked rare, it should cook thirty minutes; if medium, allow thirty-five to forty minutes. Serve with Brown Mushroom Sauce (see Page 167) using fat in dripping pan.

PARSLEY POTATOES

Wash, pare and cut potatoes in one-half inch cubes; there should be three cups. Blanch by parboiling five minutes in boiling salted water; drain. Melt one-third cup of butter in a frying-pan, add potatoes, and cook over a slow fire until potatoes are soft and delicately browned. Melt two tablespoons Cottolene in a sauce-pan, add a few drops onion juice, one and one-half tablespoons flour, one-half teaspoon salt, one-eighth teaspoon pepper; stir to a smooth paste and pour on slowly one cup hot milk, stirring constantly. Remove from range and add one egg yolk slightly beaten. Pour sauce over potatoes and sprinkle with finely chopped parsley.

BROILED TOMATOES

Select four firm, smooth, ripe tomatoes. Wipe them and cut out the hard center around the stem ends; then cut them in halves crosswise. Rub the cut sides lightly with a clove of garlic and dip cut side in soft butter. Sprinkle with salt, pepper and buttered crumbs, pressing the crumbs into tomato with a broad knife. Arrange them in a well-greased wire broiler and broil with skin side down over glowing coals or under a gas flame until soft, using care that they do not scorch. Remove to hot serving platter, drop a bit of butter on each and serve immediately. Onion juice may be used in place of garlic.

BANANA FRITTERS

3 bananas. 1 cup bread flour. 2 teaspoons baking powder. 1/4 teaspoon salt. 1 tablespoon sugar. 1/4 cup cream or milk. 1 egg beaten very lightly. 1/2 tablespoon lemon juice. 1/2 tablespoon Sherry wine.

PROCESS: Sift dry ingredients together twice. To beaten egg add cream and combine mixtures. Force bananas through a sieve and mix pulp with lemon juice and sherry wine; add to batter, beat thoroughly, and drop by tablespoonfuls into deep, hot Cottolene. Drain, sprinkle with powdered sugar and serve with

ORANGE SAUCE

Make, a syrup by boiling one cup sugar with one-fourth cup water and two shavings of orange rind, four minutes. Remove from range, lift out orange peel, add one-half tablespoon butter and one tablespoon each of orange and lemon juice and Sherry wine.

PEPPER AND ONION SALAD

Plunge a bright-red bell pepper (Ruby King) into boiling water, remove immediately and rub off the outer "shiny" skin. Cover with ice water to chill and become crisp. Cut a slice from the stem end and remove the seeds and veins, then cut in rings as thin as possible. Cut one small Spanish onion in very thin slices, separate the rings and "crisp" in ice water. Drain and toss together both onion and pepper rings. Season with salt, pepper, and pour over two tablespoons oil and one tablespoon vinegar. Crush the pepper and onion into the dressing, then pile it in nests of crisp lettuce heart leaves.

MOCK MINCE PIE

2 Uneeda biscuits, rolled fine. 1-1/2 cups sugar. 1 cup molasses. 1/4 cup lemon juice. 2 tablespoons brandy. 1 cup raisins seeded and shredded. 1/2 cup butter. 2 eggs well beaten. Cinnamon, Cloves, and Nutmeg.

PROCESS: Mix ingredients in the order given. Add spices to taste. Line a pie pan with Plain Paste, turn in mixture, wet edges and cover with top crust made of Rich Paste; press and flute edges. Bake thirty-five minutes in a moderate oven.

RICH PASTE

1-1/2 cups flour. 1/3 cup Cottolene. 3/4 teaspoon salt. 1/2 teaspoon baking powder. Ice water.

PROCESS: Mix salt with flour, cut in Cottolene (except one tablespoon) with a knife, moisten with cold water. Turn on a floured board, pat and roll out, spread with tablespoon of Cottolene and dredge lightly with flour, then roll sheet like a jelly roll; divide in two equal parts. Roll out a trifle larger than pie tin.

[Sidenote: September

Third Sunday]



Menu

VEAL, SPANISH STYLE, (IN CASSEROLE)

STUFFED POTATOES—TURNIPS IN CREAM SAUCE

STEWED CORN AND TOMATOES

DRESSED ENDIVE

PEACH DUMPLINGS—SHERRY SAUCE

COFFEE

CIDER

* * * * *

VEAL, SPANISH STYLE, (IN CASSEROLE)

2 pounds veal, cut from leg. 1/3 cup fat salt pork or bacon. 3/4 cup fine, soft bread crumbs. 1 teaspoon salt. 1/8 teaspoon black pepper. Few grains cayenne. 1 teaspoon chopped parsley. 2 cups cooked and strained tomato pulp. 1/2 green pepper finely chopped. 1/2 onion finely chopped. 1 egg slightly beaten. Soda. Worcestershire Sauce.

PROCESS: Remove all fat tissue and skin from veal; remove skin from pork. Pass both through meat grinder twice, add crumbs and seasonings, except tomato, onion and green pepper; mix thoroughly and bind together with egg. Shape in balls the size of a small egg. Roll in flour and saute a rich brown in Cottolene made hot in an iron frying pan. Heat tomato pulp, add one-eighth teaspoon soda, one-half teaspoon salt and one-half tablespoon Worcestershire Sauce. Turn into a warm casserole, add chopped pepper and onion. Dispose balls over sauce, rinse frying pan with a little boiling water or Brown Stock and pour over balls. Cover and let simmer in a moderate oven two hours. Serve from casserole, or arrange on a hot platter and surround with a border of boiled rice sprinkled with finely chopped parsley; place a spray of parsley in each meat ball.

STUFFED POTATOES

Wash six medium-sized, smooth potatoes. Bake, and cut off a lengthwise slice from each; scoop out potato with a spoon using care that the shells are not broken. Pass through ricer, add two tablespoons butter, season with salt and pepper, one-half cup hot milk or cream. Add two egg yolks well beaten, then fold in the stiffly beaten whites. Refill shells with this mixture, using pastry bag and rose tube or pile it lightly with spoon (do not spread smoothly). Bake in a hot oven until potatoes are well puffed and browned.

TURNIPS IN CREAM SAUCE

Wash, pare and cut purple-top turnips in one-fourth inch cubes. Cook in boiling salted water until tender (from forty minutes to one hour). Drain well and reheat in White Sauce using cream in place of milk in sauce. (For Cream Sauce see Page 151.)

STEWED CORN AND TOMATOES

Cut the corn from six ears of tender, sweet, green corn; scrape the cobs with back of knife. Cook until tender in as little water as possible, then add an equal quantity of stewed tomatoes. Add one-third cup butter and one tablespoon sugar. Season with salt and pepper, heat to boiling point and turn into hot serving dish.

DRESSED ENDIVE

Marinate the bleached leaves of crisp endive with French Dressing, adding one and one-half tablespoons finely chopped chives and one-half tablespoon Nasturtium seed cells finely chopped, to the dressing just before pouring over Endive.

PEACH DUMPLINGS

2 cups flour. 4 teaspoons baking powder. 1/2 teaspoon salt. 1-1/2 cups granulated sugar. 2 tablespoons Cottolene. 7/8 cup cream. Peaches. 2-1/2 cups cold water.

PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add cream gradually, cutting it in with a knife. Turn on a floured board, knead slightly, pat and roll out to one-half inch thickness. Shape with a large biscuit cutter. Pare juicy, ripe peaches, cut in halves lengthwise, remove stones, cut in quarters and place three-quarters of a peach on each circle of dough, enclose them, pressing the edges together. Place in a buttered, granite dripping pan one and one-half inches apart, sift sugar around dumplings and pour cold water over sugar. Bake in a hot oven twenty minutes, basting three times. Serve with Hard or

SHERRY SAUCE

3 tablespoons butter. 1/2 cup sugar. 2 egg yolks well beaten. 3/4 cup cream. 3 tablespoons sherry wine. Few grains salt. 1/8 teaspoon nutmeg.

PROCESS: Cream butter, add sugar, egg yolks, salt and gradually the cream, stirring constantly. Cook over hot water until mixture coats the spoon; add sherry and beat again. Turn in a sauce boat and sprinkle with nutmeg.



[Sidenote: September

Fourth Sunday]



Menu

TOMATO SOUP

FRIED CHICKEN—CREAM GRAVY

BAKED POTATOES CORN FRITTERS

CAULIFLOWER SALAD

PEACH CAKE WITH CREAM

COFFEE

* * * * *

TOMATO SOUP

(For recipe see Page 40.)

FRIED CHICKEN

Dress, clean and disjoint two chickens. Rub chicken over with a half lemon cut in half lengthwise, sprinkle with salt, pepper and dredge with flour. Saute in hot Cottolene until richly browned, turning often. Reduce heat, cover and let cook slowly until tender. It may be necessary to add a little moisture (about 1/4 cup of hot stock or water). Remove to serving platter and surround with Corn Fritters. Pass Cream Gravy.

CREAM GRAVY

1/4 cup butter. 1 slice onion. 1/4 cup flour. 1-1/2 cups well-seasoned chicken stock. 1/2 cup hot cream. 1/2 teaspoon salt. 1/8 teaspoon pepper.

PROCESS: Cook butter in a sauce-pan with onion until onion is delicately browned. Remove onion, add flour mixed with seasonings; stir to a smooth paste and brown lightly. Add hot stock gradually, stirring constantly. Add hot cream and beat until smooth and glossy. The color of this sauce is that of Cafe au Lait.

CORN FRITTERS

2 cups grated corn. 1/4 cup milk. 1-1/3 cup flour. 2 teaspoons sugar. 1/3 cup melted butter. 1 teaspoon salt. 1/8 teaspoon pepper. 3 eggs well beaten.

PROCESS: Mix corn, milk, flour, sugar and salt, add eggs. Drop by tablespoonfuls on a hot well-greased griddle and cook as griddle cakes until browned on one side; then turn and brown the other side.

CAULIFLOWER SALAD

Marinate a prepared cauliflower (see recipe on Page 95) with French Dressing, to which add one tablespoon finely chopped chives. Dispose in a nest of peppergrass, water cress, endive or lettuce heart leaves. Sprinkle with grated Edam cheese.

PEACH CAKE WITH SWEETENED CREAM

2 cups flour. 4 teaspoons baking powder. 1/2 teaspoon salt. 3 tablespoons Cottolene. 3/4 cup rich milk. 5 peaches. Sultana raisins. Mace and sugar.

PROCESS: Mix and sift the first three ingredients. Rub in Cottolene with tips of fingers, add milk, mixing it in with a knife. This dough must be soft enough to spread in a shallow, well-buttered pan to the depth of one inch. (Add more milk if necessary.) Pare ripe, juicy peaches; cut in halves lengthwise, remove stones and press halves into dough (cut side up) in parallel rows, leaving a little space between rows. Brush peaches over with melted butter, sprinkle with raisins, granulated sugar and lightly with mace. Serve hot with Hard Sauce, or with cream sweetened and flavored with nutmeg.



October

Oh! You who have been a-fishing will endorse me when I say, That it always is the biggest fish you catch that gets away. —Eugene Field.



[Sidenote: October

First Sunday]



Menu

SHRIMP COCKTAILS

POTATO SOUP—CROUTONS

BOILED COD—EGG SAUCE

BOILED POTATOES—SCALLOPED TOMATOES

PICKLED BEETS

STEAMED PEACH PUDDING—VANILLA SAUCE

AFTER-DINNER COFFEE

* * * * *

SHRIMP COCKTAILS

Allow one-fourth cup shrimps broken in pieces for each Cocktail. Season with two tablespoons each tomato catsup, Sherry wine, one tablespoon lemon juice, a few drops Tobasco Sauce, one-fourth teaspoon finely chopped chives and salt to taste. Serve thoroughly chilled in Cocktail glasses.

POTATO SOUP

4 cups potatoes. 1 large purple-top turnip. 3 cups boiling water. 3-1/2 cups scalded milk. 1 onion sliced. 1/4 cup butter. 1/3 cup flour. 2 teaspoons salt. 1/8 teaspoon pepper. 1/2 cup hot cream. Parsley.

PROCESS: Wash, pare and cut potatoes in one-fourth inch slices. Wash, pare and cut turnip the same. Cover with boiling water and cook ten minutes; drain, add onion and three cups boiling water. Cook until vegetables are tender; drain and reserve water. Rub vegetables through strainer, add water, add milk. Reheat and bind with butter and flour cooked together. Add hot cream and seasonings. Turn into hot tureen and sprinkle with finely chopped parsley.

BOILED FRESH COD

Wash and wipe a four-pound cut of fresh cod. Tie it loosely in a piece of cheese cloth just large enough to cover fish. Place on a trivet in a kettle, cover with boiling water, and add three slices onion, three slices carrot, one spray parsley, a bit of bay leaf, three cloves, a tablespoon salt and one-half cup vinegar. Bring quickly to the boiling point, then reduce heat and simmer gently from twenty to thirty minutes. Hard boiling breaks up the flakes of fish and toughens the fibre. Drain from liquor, place fish on serving platter, remove the skin and pour a few spoonfuls of Egg Sauce over the fish and the remainder around it. Sprinkle finely chopped parsley over all, and garnish with hard-cooked eggs cut to resemble pond lilies.

EGG SAUCE

4 tablespoons butter. 3 tablespoons flour. 1 cup boiling water. 1/2 cup hot cream. 1/2 teaspoon salt. 1/8 teaspoon pepper. 4 hard-cooked eggs. Parsley finely chopped.

PROCESS: Melt one-half the butter in a sauce-pan, add flour mixed with seasonings, pour on slowly hot water, stirring constantly. Boil five minutes, then add remaining butter in small bits. Continue stirring. Add hot cream and two eggs chopped moderately. Garnish with remaining eggs. Pour sauce around fish and sprinkle with parsley.

BOILED POTATOES

Wash, scrub and pare one dozen medium-sized potatoes. If old, let them stand in cold water for several hours before paring, to freshen them. Cover with cold water, heat to boiling point, cover and boil fifteen minutes, then add salt, replace cover and cook until potatoes are soft (about fifteen minutes longer). Drain perfectly dry and shake the potatoes in a current of cold air. Place sauce-pan in a warm place, cover with a crash towel until ready to serve. Serve as soon as possible, if you would have a mealy potato.

SCALLOPED TOMATOES

Season one quart of canned tomatoes with one and a fourth teaspoons salt, one-eighth teaspoon pepper, two tablespoons sugar, one-half tablespoon grated onion and a few grains cayenne. Moisten one and one-half cups of soft bread crumbs with one-half cup melted butter. Butter a deep baking dish, sprinkle with a thick layer of crumbs. Pour in tomato mixture and cover with remaining crumbs. Bake in the oven until cooked throughout and crumbs are browned.

PICKLED BEETS

Prepare beets as for Buttered Beets (see Page 143). Cut them in slices and lay them in a stone or glass jar. Allow one slice of onion for each beet, one tablespoon grated horseradish, eight cloves and vinegar enough to cover. Let stand twenty-four hours and they will be ready for use. Beets thus prepared will not keep longer than a week. If vinegar is too strong, dilute with one-fourth part cold water.

STEAMED PEACH PUDDING

Fill a two-quart mold two-thirds full of pared, stoned and sliced peaches. Butter the inside edge of mold, also the inside of cover. Cover with a soft dough made by mixing and sifting two cups flour, one-half teaspoon salt and four teaspoons baking powder. Rub one tablespoon Cottolene into flour mixture with tips of fingers, add sufficient rich milk to make a soft dough. Sprinkle peaches with one-half cup sugar, one-fourth teaspoon salt and dot over with one tablespoon butter cut in small bits. Spread soft dough over all, cover closely and steam one hour. Serve at once with

VANILLA SAUCE

1 tablespoon corn-starch. 1 cup sugar. 1/8 teaspoon salt. 2 cups boiling water. 1-1/2 teaspoons vanilla. 2 tablespoons butter.

PROCESS: Mix corn-starch, sugar and salt, add water slowly, stirring constantly. Boil gently eight minutes, remove from range, add vanilla, and butter in small bits; stir until well blended.

[Sidenote: October

Second Sunday]



Menu

VEGETABLE SOUP

FRIED CHICKEN—BECHAMEL SAUCE

BROWNED SWEET POTATOES STUFFED TOMATOES

KOLE SLAW

BAKED APPLES STUFFED WITH FIGS

COFFEE

* * * * *

VEGETABLE SOUP

1/2 cup carrot. 1/2 cup turnip. 1/2 cup celery. 2 cups potato. 1/3 cup onion. 1-1/2 quarts beef broth. 1/3 cup butter. 1/2 tablespoon finely chopped parsley. 1-1/2 teaspoons salt. 1/8 teaspoon pepper.

PROCESS: Wash and scrape carrot, cut in tiny cubes; wash and pare turnip, cut same as carrot; wash, scrape and cut celery in thin slices; wash, pare and cut potatoes in one-fourth inch cubes; peel and cut onion in thin slices, mix vegetables, except potatoes, and cook ten minutes in butter, stirring constantly. Add potatoes, cover and cook three or four minutes, add beef broth which was previously strained and all fat removed. Cover and simmer one hour. Put parsley, salt and pepper in bottom of soup tureen and turn in hot soup.

FRIED CHICKEN

Separate two young chickens in pieces for serving; dip in milk, sprinkle with salt, pepper and dredge with flour, or dip in crumbs, egg and crumbs and fry in deep hot Cottolene. Cottolene should not be too hot the latter half of cooking chicken. Drain on brown paper; serve on hot buttered toast with Bechamel Sauce. Double the recipe for Bechamel Sauce (see Page 85.)

BROWNED SWEET POTATOES

Boil sweet potatoes, remove skins and cut lengthwise in one-half inch slices. Cool. Dip each slice in melted butter, sprinkle with salt, pepper and thickly with brown sugar. Lay in a well-greased dripping pan and brown in a hot oven. Dispose around rim of platter containing Fried Chicken.

STUFFED TOMATOES

Select six firm, smooth tomatoes. Cut a thin slice from the blossom end. Carefully scoop out the pulp and mix it with an equal quantity of cooked corn, rice or bread crumbs. Season with salt, pepper, a few grains cayenne, three tablespoons melted butter and a few drops of onion juice. Refill tomato cups, replace the tops, place them in a buttered baking dish and bake thirty minutes.

KOLE SLAW

Shred half a head of cabbage very fine. Soak in cold, acidulated water to cover (add one tablespoon vinegar to one quart water). Drain and mix thoroughly with Cream Dressing. (See Page 50.) Chill and serve in lemon cups arranged in nests of cress or parsley.

BAKED APPLES STUFFED WITH FIGS

Select fine-flavored, tart apples, wipe, core and pare. Fill cavities with washed figs cut in pieces. Bake until tender in a hot oven, basting with hot sugar syrup. Serve cold with thick cream sweetened, and flavored with nutmeg.

SUGAR SYRUP

Cook one cup sugar and one and one-half cups water ten minutes. Add two thin shavings of orange rind to syrup while cooking.

[Sidenote: October

Third Sunday]



Menu

TOMATO SOUP—TOASTED WAFERS

PICKLES CELERY

BRAISED BEEF—BROWN GRAVY

BAKED POTATOES—FRIED EGG PLANT

SCALLOPED CABBAGE

ROMAINE—FRENCH DRESSING

CHEESE FINGERS

PEACH DUFF—FOAMY SAUCE

CAFE NOIR

* * * * *

TOMATO SOUP

(For recipe see Page 40).

BRAISED BEEF

Select five pounds of beef from the round or rump. Sprinkle with salt, pepper and dredge with flour. Brown richly in a hot frying-pan in some of its own fat; or with fat salt pork tried out, turning often. Place meat in a Dutch oven or an earthen casserole on three thin slices of salt pork, surround with two-thirds cup each of fat salt pork cut in small cubes, carrot, onion and celery, a spray each of parsley, thyme and marjoram. Add two cups Brown Stock or water, the half of a small bay leaf, two small red pepper-pods, or one-half teaspoon pepper-corns, four cloves. Sprinkle all with salt and strew top of meat with cubes of salt pork. Cover closely and cook in a slow oven from four to five hours, basting occasionally. Remove meat and strain the liquor. Rinse the vessel in which meat was browned with stock or water, reserve the liquor. Prepare a Brown Sauce with this liquor following recipe for Plain Brown Sauce (see Page 82).

Serve in a sauce-boat, or turn around meat after placing on hot serving platter. A cup of hot, stewed and strained tomatoes may be added to the sauce, also one and one-half tablespoons of freshly grated horseradish root and one tablespoon of Worcestershire Sauce; all of which improves the flavor.

BAKED POTATOES

Wash and scrub with a vegetable brush eight uniform-sized potatoes. Place in dripping pan, and bake in hot oven forty-five minutes, turning when half done. Take up each potato with a towel and press gently to crack the skins. Put a half teaspoon butter in each potato and serve at once.

FRIED EGG PLANT

Pare a medium-sized egg plant, cut in one-fourth inch slices and soak in cold salt water over night. Drain and cover with cold water one hour, drain again and dry between towels. Sprinkle with salt and pepper, dip in batter and fry in deep, hot Cottolene.

FRITTER BATTER

1 cup bread flour. 1/2 teaspoon salt. Few grains white pepper. 2/3 cup milk. 2 eggs well beaten. 2 teaspoons olive oil.

PROCESS: Mix and sift flour, salt and pepper; add milk slowly, stirring until batter is smooth; add olive oil and well beaten eggs.

SCALLOPED CABBAGE

Cut one-half large head or one small head boiled cabbage, in pieces. Cover with one cup White Sauce, sprinkle with one-third cup grated cheese, two tablespoons finely chopped pimentos; season with salt, pepper, mix well. Turn into a well-greased baking dish and cover with buttered crumbs; place on grate in oven and bake until heated throughout and crumbs are browned.

ROMAINE WITH FRENCH DRESSING

Remove the wilted leaves from two heads of romaine, trim off the stalk and cut the heads in halves lengthwise (if heads are large, they may be cut in quarters); lay in cold water, cut side down, until crisp. Drain well, dispose on salad plates and pour over French Dressing. Serve two Cheese Fingers with each portion of Salad.

CHEESE FINGERS

Mix one Cream Cheese with an equal quantity of finely chopped English walnut meats; season with salt, black pepper and a few grains cayenne. Moisten with Cream Salad Dressing. Spread between thin slices of white bread and cut in strips the width of fingers.

PEACH DUFF

1 quart thinly sliced peaches. 2 cups sugar. 1 tablespoon Cottolene. 3/4 cup milk. 2 cups flour. 4 teaspoons baking powder. 1 teaspoon salt.

PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add milk gradually, mixing ingredients with a knife. Turn on a slightly floured board, knead slightly, pat and roll to fit top of pudding dish. Butter bottom and sides of dish, put in peaches and sugar in layers. Cover with dough; press edges over edge of dish and steam one hour. Serve in dish in which it was steamed. Serve with

FOAMY SAUCE

1/2 cup butter. 1 cup powdered sugar. Yolk 1 egg. 2 tablespoons sherry wine. Whites 2 eggs. Nutmeg.

PROCESS: Cream butter; add sugar gradually, stirring constantly, yolk of egg and sherry; continue stirring. Cook over hot water until mixture thinly coats wooden spoon. Remove from range and pour over stiffly beaten whites of eggs. Turn in serving pitcher and sprinkle with nutmeg.

[Sidenote: October

Fourth Sunday]



Menu

WALNUT AND OLIVE CANAPE

CLAM AND TOMATO CONSOMME

BROWNED CRACKERS

SWEET GHERKINS PICCALILLI

VEAL POT PIE WITH BAKED DUMPLINGS

BUTTERED BEETS BAKED SQUASH

STUFFED TOMATO SALAD

MOCK CHERRY PIE CHEESE

COFFEE CIDER

* * * * *

NUT AND OLIVE CANAPE

Cut stale white bread in crescents. Fry a delicate brown in deep hot Cottolene. Drain on brown paper. Mix equal parts of finely chopped olives and English walnuts, season with a few grains cayenne and moisten with Mayonnaise or Boiled Salad Dressing to the consistency to spread. Spread fried bread with mixture and garnish with very thin strips of pimentos; set pimolas in center of each canape.

CLAM AND TOMATO CONSOMME

To four cups of Consomme add two cups each clam water and tomato pulp. Clear, and add soft part of clams. Heat to boiling point and serve in Bouillon cups.

TO PREPARE CLAMS

Wash and scrub (in several waters) with a stiff vegetable brush two quarts of clams. Place in an agate stew pan, add one-half cup cold water, cover and let simmer until shells open. Remove clams from shells and strain liquor through a napkin. Use only the soft parts of clams.

BROWNED CRACKERS

Spread one dozen Saltines with butter; sprinkle with a few grains cayenne. Brown delicately in a hot oven; serve at once.

PICCALILLI

3 quarts green tomatoes. 2 heads celery. 4 mild red peppers. 2 mild green peppers. 2 large white onions. 2 large ripe cucumbers. 1 cup salt. 1-1/2 quarts cider vinegar. 2 pounds brown sugar. 1/4 cup white mustard seed. 1 teaspoon mustard. 1-1/2 teaspoons black pepper.

PROCESS: Chop the vegetables, sprinkle with salt and let stand over night. In the morning drain and press in a coarse crash towel to remove all the acrid juice possible. Add vinegar, sugar and spices and simmer until vegetables are tender and clear. Sterilize fruit jars and fill to overflowing. Seal and store.

VEAL POT PIE WITH BAKED DUMPLINGS

Cut two pounds of veal from the leg in one-inch cubes. Add a fourth-inch thick slice of salt pork, cut in very small cubes. Cover with boiling water. Add one small carrot sliced, one stalk celery broken in pieces, and two slices onion. When half done add one-half tablespoon salt. Cook until meat is tender. Remove the meat and strain the broth; thicken broth with flour diluted with cold water. Put meat into a baking dish and pour over enough of the thickened broth to barely cover the meat. Sprinkle with salt and pepper. Make a soft dough by mixing and sifting one and one-half cups pastry flour, one-half teaspoon salt, two and one-half teaspoons baking powder; rub in three tablespoons Cottolene with tips of fingers, then add milk enough to make a soft dough and drop by tablespoonfuls upon meat—(dumplings should set upon the meat and not sink into gravy) close together to cover the surface. Bake thirty minutes in a hot oven. Serve remaining gravy in a sauce-boat.

BUTTERED BEETS

Wash and scrub beets with a vegetable brush, being careful not to break the skin. Cook in boiling water to cover (about an hour for small young beets, and old beets until tender). Drain and rub off the skins at once; slice, sprinkle with salt and pepper and dot over with bits of butter. Serve hot.

BAKED SQUASH

Cut Hubbard squash in pieces for serving. Remove seeds and stringy portion. Put one-half teaspoon molasses in each portion and sprinkle with salt and pepper. Bake in a hot oven until tender. Put a piece of butter on each portion and serve in the shell.

STUFFED TOMATO SALAD

Select six smooth, ripe tomatoes. Scald quickly and remove skins. Cut a slice from stem ends, scoop out pulp and chill tomato cups. Drain the pulp and add an equal quantity of crisp celery cut in small pieces, cucumber cut in small dice, and shrimp broken in four pieces. Moisten with Mayonnaise Dressing. Refill tomato cups, put a rose of Mayonnaise on top of each, using pastry bag and rose tube. Serve in lettuce heart leaves.

MOCK CHERRY PIE

Mix one and one-half cups cranberries chopped moderately, three-fourths cup seeded and shredded raisins, one cup sugar, one tablespoon flour and a sprinkle of salt. Pile this mixture in a pie pan lined with Plain Paste. Dot over with one tablespoon butter. Add two tablespoons orange juice. Cover with Rich Paste and bake as other pies.



November

An odor rich comes stealing, From out the oven bright, That sets my pulse a-reeling, And gives my heart delight. —R. R.



[Sidenote: November

First Sunday]



Menu

OYSTERS ON THE HALF SHELL

CONSOMME DUCHESS—IMPERIAL STICKS

CUCUMBER PICKLES CELERY

ROLLED RIB ROAST OF BEEF—BROWN GRAVY

FRANCONIA POTATOES BAKED TOMATOES

SPICED CRAB APPLES

ESCAROLLE SALAD

GRAHAM PLUM PUDDING WITH BROWN SUGAR SAUCE

CHEESE

COFFEE

* * * * *

CONSOMME DUCHESS

(For recipe see Page 15.)

ROLLED RIB ROAST OF BEEF

Have the ribs removed, meat rolled and skewered in shape, from a five-pound rib roast of beef, at the market, (have ribs and trimmings sent with roast). Wipe meat, sprinkle with salt, pepper, dredge with flour and arrange on rack in dripping pan. Place in a hot oven and, when slightly brown, reduce heat and baste every ten minutes for the first half hour with fat in pan, afterwards every fifteen minutes during cooking. (If cooked rare it will require one hour and fifteen minutes.)

BROWN GRAVY

Drain and strain fat in the pan—return three tablespoons to dripping pan, add four and one-half tablespoons flour and brown richly (do not burn flour), add slowly one and one-half cups of Brown Stock or boiling water, stirring constantly. Season with salt, pepper, and one-half teaspoon Kitchen Bouquet.

FRANCONIA POTATOES

Wash and pare six medium-sized potatoes; parboil five minutes. Drain dry. Place on grate around roast beef. Baste with fat in pan when basting roast. Bake from thirty to thirty-five minutes, turning often or when basting roast. Sprinkle with salt and serve surrounding rolled roast, alternating with Stuffed Tomatoes.

BAKED TOMATOES

Select six smooth, firm, ripe tomatoes. Wash, wipe and cut a slice from the stem end; scoop out the seeds and soft pulp. Mix with the pulp an equal amount of corn cut from the cob, one tablespoon finely chopped green pepper, half tablespoon finely chopped onion. Season with salt and pepper, add one and one-half tablespoons melted butter and a teaspoon salt. Mix well and refill tomato cups; sprinkle tops with buttered crumbs. Place tomatoes in a granite dripping pan and bake until tomatoes are soft and crumbs are brown. Remove to serving dish with a broad knife and serve.

SPICED CRAB APPLES

Pick over, wash and drain firm crab apples, do not remove the stems. (Apples must not be too ripe). For eight pounds of fruit allow four pounds of sugar, one quart vinegar, one-fourth cup whole cloves, one-fourth cup stick cinnamon broken in pieces. Boil sugar, vinegar and spices ten minutes. Strain and tie spices loosely in a piece of cheese cloth. Put fruit in strained liquor, also bag of spices, and cook slowly until fruit can be easily pierced with a small wooden skewer (tooth-pick). Remove fruit and fill a sterilized stone jar. Simmer liquor slowly until reduced to half the original quantity; pour over fruit. Lay bag of spices on top; seal and store.

ESCAROLLE SALAD

Marinate the bleached leaves of two heads of escarolle with French Dressing. Chill one hour before serving that it may be crisp. Sprinkle thickly with finely chopped chives and a sweet, red, bell pepper chopped very fine or cut in fine thread-like rings.

GRAHAM PLUM PUDDING

1-1/2 cups Graham flour. 1 cup N. O. molasses. 1/2 cup milk. 1 cup seeded raisins. 1 teaspoon cinnamon. 1/4 teaspoon cloves. 2 eggs well beaten. 1/2 teaspoon soda. 1/2 teaspoon salt. 2 tablespoons Cottolene.

PROCESS: Sift flour, spices, salt and soda; add raisins, molasses, milk and eggs, beat thoroughly, then add melted Cottolene. Turn into well-greased brown bread molds and steam four hours. Serve with

BROWN SUGAR SAUCE

5 tablespoons butter. 1 cup soft brown sugar. 1/2 tablespoon vanilla. 1/3 cup thick cream.

PROCESS: Roll sugar, sift and add gradually to cream, stirring constantly. Cream butter and add first mixture slowly, continue stirring. Add vanilla and beat thoroughly with a whip.



[Sidenote: November

Second Sunday]



Menu

CONSOMME—BREAD STICKS

CELERY HEARTS MUSTARD PICKLES

ROAST VENISON WINE SAUCE

MASHED SWEET POTATOES CREAMED CELERY

SPICED PEACHES

PEPPER AND GRAPE FRUIT SALAD

MAYONNAISE DRESSING

NUT BREAD SANDWICHES

FROZEN RICE PUDDING

COMPOTE PINEAPPLE

STUFFED DATES SALTED NUTS

CAFE NOIR

CONSOMME

4 lbs. thickest part of hind beef shin. 1 lb. marrow-bone. 3 lbs. knuckle of veal. 4 cups chicken stock. Carrot } Celery } 1/2 cup each, cut in cubes. Turnip } 1 medium-sized onion sliced. 3 tablespoons butter. 1 tablespoon salt. 1 teaspoon peppercorns. 1/2 dozen cloves. 1 small bay leaf. 2 sprays parsley. 3 sprays thyme. 2 sprays marjoram. 4 quarts cold water.

PROCESS: Wipe the meat and bone with a piece of cheese-cloth wrung from cold water. Remove the meat from beef shin and cut it in one-inch cubes. Remove the marrow from bone and brown one-half the meat in the marrow, stirring constantly. Put remaining half in stock pot with cold water, add veal cut in small cubes, browned beef and bones. Let stand thirty-five minutes. Bring slowly to boiling point, skim and let simmer—closely covered—for three hours. Add chicken stock and continue simmering for two hours. Melt butter in frying pan, add the vegetables and cook five minutes, stirring constantly; then add to soup with remaining ingredients. Cook one and one-half hours. Strain, cool, remove fat and clear.

BREAD STICKS

1 cup scalded milk or water. 1/4 cup Cottolene. 1 teaspoon salt. 1 tablespoon sugar. 1 yeast cake dissolved in 1/4 cup lukewarm water. White 1 egg well beaten. 3-3/4 to 4 cups of flour.

PROCESS: Put butter, salt and sugar in mixing bowl. Add milk. When lukewarm add dissolved yeast cake, white of egg, and flour, reserving one-half cup. Knead until smooth and elastic; cover and set to rise until light, then shape first in small balls, then roll on the board (without flour) with the hands until about seven inches in length, using care that they are of a uniform size, rounding the ends. They should be about the size of a lead pencil. Cover and let rise. Just before putting them in the oven, brush them over lightly with melted butter and sprinkle them with salt. Bake in a slow oven, browning them delicately.

ROAST VENISON

Wipe meat with a piece of cheese-cloth wrung from cold water, spread meat generously with soft Cottolene and sprinkle with salt and pepper. Place on rack in dripping pan, and dredge meat and bottom of pan with flour. Add three slices of onion, six slices of carrot, three stalks of celery cut in inch pieces. Bake one hour in a hot oven, basting every ten minutes for the first half-hour, afterwards occasionally. Serve with the following Wine Sauce. (Mutton may be prepared in same manner).

WINE SAUCE

Put four tablespoons butter in a sauce-pan, brown richly; add five tablespoons flour and continue browning, stirring constantly. Pour on slowly one and one-half cups Brown Stock. Heat to boiling point and add one-third cup Madeira Wine and one-third cup currant jelly previously whipped. When jelly is well blended with sauce, strain and serve piping hot.

MASHED SWEET POTATOES

Wash, pare thinly sweet potatoes, cover with boiling salted water and cook until soft. Press them through potato ricer. There should be two cups. Add four tablespoons butter, salt if necessary, and two tablespoons hot cream or milk. Beat with a slotted spoon until very light. Press again through potato ricer into hot dish.

CREAMED CELERY

Wash, scrape and cut celery in one-half inch pieces; there should be two cups. Cover with boiling salted water and cook until tender. Drain and reheat in one and one-fourth cups of

CREAM SAUCE

2 tablespoons Cottolene. 2-1/2 tablespoons flour. 1/2 teaspoon salt. 1/8 teaspoon pepper. 1-1/4 cups hot milk or thin cream.

PROCESS: Melt Cottolene in a sauce pan, add flour, salt and pepper, stir to a smooth paste and pour on slowly hot milk or cream, stirring constantly. Beat with a wire whip until smooth and glossy.

PEPPER AND FRUIT SALAD

Select the desired number of uniform-sized peppers, having half red and half green. Cut a slice from the stem ends, remove the seeds and veins; arrange them on beds of water cress, pepper grass, chicory or lettuce. Fill peppers with the pulp of grapefruit cut in large cubes, Malaga grapes skinned, seeded and cut in halves lengthwise, and butter nut meats broken in pieces, allowing twice the quantity of grapefruit as grapes and one cup of nut meats. Moisten with Mayonnaise Dressing. Fill peppers. Place a rosette of Mayonnaise on top of each pepper, using pastry bag and rose tube. Sprinkle the green peppers with finely chopped green peppers, and the red peppers with chopped red peppers. Garnish top of each with the half of a butternut meat.

NUT BREAD SANDWICHES

1 cup scalded milk. 1 tablespoon Cottolene. 1-1/2 teaspoons salt. 2 tablespoons sugar or molasses. 1 yeast cake dissolved in 1/4 cup lukewarm water. 1 cup white flour. Entire wheat flour. 1 cup pecan meats broken in pieces.

PROCESS: Put Cottolene, salt and sugar (or molasses) in a large mixing bowl and pour on scalded milk; when lukewarm add dissolved yeast cake, white flour, two cups entire wheat flour and nut meats. Mix well and turn on a well-floured board. Add more flour and knead until dough is smooth and elastic. Return to bowl, cover with a cloth; set to rise in a warm place. When more than double its bulk, turn on slightly floured board, knead and shape in a loaf. Place in a well-greased, brick-shaped pan (pan should be half full). Cover, let rise again to top of pan and bake in a moderate oven fifty minutes to one hour. When twenty-four hours old, cut in thin slices, remove crusts, spread one-half the slices generously with cream cheese, cover with remaining slices and cut in triangles.

FROZEN RICE PUDDING WITH COMPOTE OF PINEAPPLE

1/3 cup rice well washed. 1 cup cold water. 1-1/2 cups milk. Yolks 3 eggs. 3/4 cup sugar. 2 cups whipping cream. 1/4 teaspoon salt.

PROCESS: Add cold water to rice and cook in double boiler thirty minutes. Drain, return to double boiler, add milk and cook until rice is tender, then rub through puree strainer. Beat egg yolks very light, add sugar and salt, then pour slowly on hot rice. Cook until mixture thickens, cool and half freeze. Then fold in the cream, whipped until stiff. Fill a round mould, pack in salt and ice, let stand two or three hours. Drain slices of canned pineapple; add one-half cup sugar to liquor and two shavings orange peel. Place on range and reduce slowly to a thick syrup. Cut slices of pineapples in half crosswise, lay them in syrup for two hours. Unmould pudding and garnish with the pineapple, placing cut side down.

EDITOR'S NOTE:

This menu would also prove very acceptable for a Thanksgiving Day Dinner.

[Sidenote: November

Third Sunday]



Menu

OYSTER SOUP

CRISP OYSTER CRACKERS

CELERY PEPPER MANGOES

ROAST TURKEY

BREAD STUFFING GIBLET SAUCE

CRANBERRY JELLY

MASHED POTATOES—BAKED HUBBARD SQUASH

SWEET CORN, NEW ENGLAND STYLE CREAMED ONIONS

SPICED PEARS HOT SLAW

THANKSGIVING PUDDING DRAWN BUTTER SAUCE

PUMPKIN PIE APPLE PIE

FRUITS—NUTS—RAISINS—STUFFED DATES

WATER BISCUIT—CHEESE

CAFE NOIR

* * * * *

OYSTER SOUP

(For recipe see Page 162.)

ROAST TURKEY

Select a plump, ten-pound young turkey; dress, clean, stuff and truss in shape; place it on thin slices of fat pork laid in the bottom of dripping pan; rub the entire surface with salt, sprinkle with pepper and dredge with flour. Place in a hot oven and brown delicately. Turn and brown back of turkey; then turn breast side up; continue browning and basting every ten minutes until bird is evenly and richly browned. Add two cups water to fat in pan; continue basting every fifteen minutes until bird is tender, which may be determined by piercing leg with small wooden skewer. It will require from three to three and one-half hours, depending upon the age of the bird. If the turkey is browning too rapidly, cover with a piece of heavy paper well-buttered, placed over turkey buttered side down. Remove the skewer and strings before placing it on serving platter.

GIBLET SAUCE

Drain the liquid from the pan in which the turkey was roasted. Take six tablespoons of the fat, strain the latter through a fine sieve. Return the strained fat to the dripping pan and place on the range. Add seven tablespoons of flour, stir to a smooth paste and brown richly, being careful not to burn the mixture. Then pour on slowly while stirring constantly, three cups of stock (in which the neck, pinions and giblets were cooked). Bring it to the boiling point, and season to taste. Chop the giblets very fine, first removing the tough parts of the gizzard; then reheat them in sauce, and serve.

GRANDMA'S BREAD STUFFING

Remove the crust from two small baker's loaves; slice and pick in small bits; season with one-half teaspoon pepper, two and one-half teaspoons salt, one-half teaspoon powdered sage, and one medium-sized onion finely chopped; mix well, using two forks; melt two-thirds cup of butter in three-fourths cup boiling water; add to first mixture; toss lightly with forks; add two eggs slightly beaten, mix well, and fill well the body and breast of turkey. If bread is very stale, more moisture may be added. If a crumbly stuffing is desired, omit eggs.

CRANBERRY JELLY

Pick over and wash one quart cranberries. Seed two-thirds cup raisins; add to cranberries; add one cup boiling water and boil twenty minutes. Rub through a sieve, and add to pulp two cups sugar and two-thirds cups scalded seeded raisins; cook five minutes, stirring constantly. Turn into a mold previously wet with cold water. Chill and serve.

SWEET CORN NEW ENGLAND STYLE

Chop one can of corn or two cups of green corn fine. Add three eggs slightly beaten, one-half tablespoon sugar, one teaspoon salt, one-eighth teaspoon pepper, one tablespoon melted butter and two cups scalded milk. Turn into a buttered baking dish or into individual ramekins, and bake in a slow oven until solid or custard-like. Serve in baking dish.

CREAMED ONIONS

Remove the skins from one dozen medium-sized onions, under water—to prevent the odor from penetrating the fingers—or grease the fingers before beginning to peel them. Drain, place them in a sauce-pan, and cover with cold water; bring quickly to the boiling-point and boil five minutes. Drain and cover with boiling salted water; let cook uncovered until tender (about one hour), but not broken. Prepare a thin cream sauce made as follows:

CREAM SAUCE

Melt three tablespoons butter in a sauce-pan; add three tablespoons flour; stir to a smooth paste. Add one and one-half cups hot thin cream or milk; season with salt and pepper. Reheat onions in sauce; turn in hot serving-dish, and sprinkle with one-half teaspoon finely chopped parsley.

HOT SLAW

Shave one-half head white cabbage as fine as possible, using a sharp knife. Serve with a dressing made of yolks of two eggs slightly beaten; add one-fourth cup each of hot water and hot vinegar, slowly beating constantly, four tablespoons butter, a few drops onion juice, one-half teaspoon salt, and sift in one-half teaspoon ground mustard and one-eighth teaspoon pepper. Stir this mixture over hot water until it thickens to the consistency of cream; add to cabbage; mix well; place on range, stirring constantly until mixture is heated throughout. Two tablespoons of sugar may be added.

THANKSGIVING PUDDING

1/2 cup Cottolene creamed. 1 cup molasses. 1 cup buttermilk. 3 cups flour. 1 teaspoon soda. 1-1/2 teaspoons salt. 1 teaspoon cinnamon. 1/4 teaspoon cloves. 1/2 teaspoon allspice. 1/2 teaspoon nutmeg. 1-1/2 cups seeded and shredded raisins. 3/4 cup currants. 3 tablespoons flour for dredging fruit.

PROCESS: Cream Cottolene. Add molasses and milk. Sift flour, soda, salt and spices together; add gradually to first mixture; beat thoroughly. Mix raisins and currants; dredge them with flour and add to batter; mix well. Turn into a well-buttered tube mold; fill two-thirds full; place on buttered cover; set on trivet; surround with boiling water and steam three hours. Serve with

DRAWN BUTTER SAUCE

1/3 cup butter. 3 tablespoons flour. 1-1/4 cups boiling water. 1/3 teaspoon salt. 1/2 cup sugar. 1/4 cup brandy. 1/8 teaspoon nutmeg.

PROCESS: Divide the butter into two equal parts. Melt one part in a sauce-pan; add flour, and stir to a smooth paste; add boiling water slowly, stirring constantly; let come to boiling point. Remove to side of range, and add remaining butter in small bits; continue beating. Then add salt, sugar, brandy and nutmeg. Beat again, and serve very hot.

PUMPKIN PIE

1-1/2 cups steamed and strained pumpkin. 2 tablespoons flour. 1 cup soft brown sugar. 1 tablespoon rose water. 1 tablespoon brandy. Juice 1 lemon. Grated rind 1/2 lemon. 1/2 teaspoon ginger. 1/2 teaspoon salt. 1/4 teaspoon cinnamon. 2 eggs slightly beaten. 1-1/2 cups milk.

PROCESS: Mix ingredients in the order given. Turn in pie-pan lined with pastry. Bake in a hot oven for the first five minutes to set pastry; then reduce heat and bake slowly twenty-five minutes.

[Sidenote: November

Fourth Sunday]



Menu

CREAM OF ONION SOUP

CELERY MIXED PICKLES

STEWED CHICKEN—TEA BISCUIT

MASHED POTATOES

SPICED WATERMELON RIND

NOVEMBER SALAD

SQUASH PIE—WHIPPED CREAM

COFFEE SWEET CIDER

* * * * *

CREAM OF ONION SOUP

6 medium-sized onions sliced. 1 quart cold water. 1 green pepper chopped. 2 cups scalded milk. 3 tablespoons butter. 4 tablespoons flour. 1 egg yolk. Parmesan cheese. Salt and cayenne.

PROCESS: Cook onion and pepper in two tablespoons butter five minutes, without browning; add water and cook until onions are soft (about forty minutes). Rub through a sieve. Melt remaining butter, add flour and stir to a paste; add gradually scalded milk, stirring constantly. Combine mixtures, add seasonings. Heat to boiling point, remove from range, add yolk of egg slightly beaten. Pass Parmesan cheese and hot, crisp crackers. Two tablespoons cheese may be added to soup when adding egg yolk. Serve very hot.

CHICKEN STEW WITH TEA BISCUIT

Dress, clean and cut up a fowl. Place in stew pan, cover with boiling water. Add three slices onion, one stalk celery broken in pieces, six slices carrot, spray of parsley, one-half teaspoon peppercorns and a small bit bay leaf. Heat to boiling point, skim, cover and simmer slowly until meat is tender; the last hour of cooking add one tablespoon salt. Remove chicken, add one cup thin cream, strain stock and thicken with flour diluted with cold milk or water. Add one-half tablespoon finely chopped parsley. Serve with Tea Biscuit. If a richer sauce is desired, butter may be added to stock.

TEA BISCUIT

2 cups flour. 4 tablespoons Cottolene. 3/4 teaspoon salt. 4 teaspoons baking powder. 3/4 cup milk.

PROCESS: Mix and sift flour, salt and baking powder, add Cottolene and rub it in lightly with tips of fingers. Add milk and mix to a soft dough with a knife. Toss on a floured board, pat and roll to one-half inch thickness. Shape with a small biscuit cutter, place close in buttered pan and bake 15 minutes in hot oven.

NOVEMBER SALAD

Arrange thin slices of crisp Spanish onion in nests of bleached chicory leaves. Pile on onion Jonathan apples pared and cut in one-half inch cubes, celery hearts cut in small pieces and fresh English walnut meats cut in quarters. There should be an equal quantity of apples and celery, and one cup of nut meats to two cups each of the others. Moisten with Mayonnaise, sprinkle each portion with finely chopped green pepper.

SQUASH PIE

1 cup squash steamed and strained. 1 cup cream or rich milk. 1 cup sugar. 3 eggs slightly beaten. 4 tablespoons brandy or Sherry. 1 teaspoon cinnamon. 1-1/4 teaspoons nutmeg. 1 teaspoon ginger. Salt.

PROCESS: Mix the ingredients in the order given, stir until ingredients are well blended. Line a deep, perforated pie pan with Rich Paste; brush over with slightly beaten white of egg. Turn in squash mixture and bake in a moderate oven. Serve cold with whipped cream sweetened and flavored with mace.



December

"Merry Christmas to friends! Merry Christmas to foes! The world's bright with joy, so Forget all your woes. The earth's full of beauty, of Love and good cheer. Merry Christmas to all and a Happy New Year." —Anon.



[Sidenote: December

First Sunday]



Menu

SCOTCH POTATO SOUP

PORK TENDERLOIN LYONNAISE

BAKED APPLES

SCALLOPED POTATOES FRIED EGG PLANT

BERMUDA SALAD

APRICOT DUMPLINGS—HARD SAUCE

COFFEE

* * * * *

SCOTCH POTATO SOUP

(For recipe see Page 38.)

PORK TENDERLOIN LYONNAISE

Wipe and split two large pork tenderloins in halves lengthwise; sprinkle with salt, pepper and dredge with flour. Melt two tablespoons each of Cottolene and butter in an iron frying pan, and brown tenderloin richly on both sides in the hot fat. Remove to well-greased dripping pan and add to fat three onions thinly sliced; cook until delicately browned, stirring often. Sprinkle over onions two tablespoons flour, stir well. Put two tablespoons vinegar into one-half cup hot water, add slowly to onions, mix thoroughly. Lay tenderloins over onions, cover closely and cook in the oven until meat is tender. Dispose tenderloin on hot serving platter and pour over contents of frying pan. Vinegar may be omitted and more water added.

BAKED APPLES

Wipe and core eight tart apples; arrange them in a granite dripping pan. Fill cavities with sugar and drop one-fourth teaspoon butter on top of each, sprinkle with cinnamon, sprinkle round one-half cup sugar and pour on one cup cold water. Bake in a slow oven until soft, basting often with syrup in pan. Dispose on serving dish and sprinkle with granulated sugar.

SCALLOPED POTATOES

Wash, pare and slice six medium-sized potatoes. Butter a quart baking dish, lay in a layer of potatoes, sprinkle with salt, pepper, and dot over with bits of butter, dredge with flour and sprinkle lightly with chives. Repeat until potatoes are used and two tablespoons each of butter, flour and chives. Pour over one and one-half cups milk. Cover and bake one hour in the oven. Remove cover and brown top. Serve in baking dish.

BERMUDA SALAD

Slice thinly three or four Bermuda onions. Sprinkle with one tablespoon sugar, one teaspoon salt and cover with ice water. Let stand three hours. Drain and serve with French Dressing.

APRICOT DUMPLINGS

2 cups flour. 1/2 teaspoon salt. 4 teaspoons baking powder. 1 tablespoon Cottolene. 1 cup thick cream. Apricots.

PROCESS: Mix and sift flour, salt and baking powder, rub in Cottolene with tips of fingers, add cream, cutting it into flour mixture with a knife. Mix well. Turn on a floured board, knead slightly and roll out to one-half inch thickness. Shape with a large biscuit-cutter and place two halves of peeled apricots (drained from the syrup in the can) on each circle. Enclose them, pressing edges of dough together. Place them in a well-buttered granite dripping pan, one and one-half inches apart; sprinkle round them one cup granulated sugar, pour around two and one-half cups cold water. Bake in a hot oven twenty minutes, basting three times during cooking. Serve with

HARD SAUCE

1/2 cup butter. Sherry wine, brandy or vanilla. 1 cup powdered sugar. Nutmeg.

PROCESS: Cream butter, add sugar slowly, stirring constantly (this gives sauce a fine, smooth grain). Flavor as desired and pass through pastry bag and rose tube onto serving dish. Sprinkle with nutmeg.

[Sidenote: December

Second Sunday]



Menu

OYSTER SOUP

BOILED LEG OF MUTTON—CAPER SAUCE

SAVORY RICE—STEAMED SQUASH

STUFFED EGG PLANT

LIMA BEAN SALAD

GRAHAM BREAD SANDWICHES

FIG PUDDING

CAFE NOIR

* * * * *

OYSTER SOUP

1 quart select oysters. 4 cups scalded milk. 1 stalk celery broken in pieces. 1/4 cup butter. 3/4 teaspoon salt. 1/8 teaspoon pepper.

PROCESS: Place oysters in a colander; pour over one cup cold water. Take up each oyster with the fingers to remove bits of shells, reserve the liquor. Heat to boiling point and strain through double cheese cloth, set aside. Scald milk with celery, remove celery and add strained oyster liquor to milk. Plump oysters in their own liquor, take up with a perforated skimmer and lay over butter and seasonings, place in a hot soup tureen. Strain liquor into milk mixture and pour the latter over oysters. Serve at once with crisp, hot oyster crackers.

BOILED LEG OF MUTTON

Wipe meat; pound gently all over with a cleaver. Place in a kettle and cover with cold water, add one small carrot sliced, one turnip sliced, four slices onion, two sprays parsley, a bit of bay leaf and one-half teaspoon peppercorns. Cover and bring quickly to boiling point; boil five minutes. Skim. Reduce heat and simmer until meat is tender (from two to three hours). Add one tablespoon salt the last hour of cooking. Serve with

CAPER SAUCE

3 tablespoons butter. 3 tablespoons flour. 1-1/2 cups strained mutton broth (or hot water). 1/2 teaspoon salt. 1/8 teaspoon pepper. 1/2 cup capers

PROCESS: Melt butter in a sauce-pan, add flour mixed with seasonings. Stir to a paste and pour on slowly broth in which mutton was boiled, first removing fat. Beat until smooth and glossy, add capers and heat to boiling point. Serve in sauce-boat.

SAVORY RICE

Cook one cup well-washed rice in three quarts of boiling water until partially softened. Drain; add to rice two cups of well-seasoned White Stock; turn into double boiler and steam until rice is soft and stock absorbed. Stir in one-fourth cup butter, one tablespoon finely chopped chives or parsley. Mix well with a fork and turn into hot serving dish. Sprinkle with pepper.

STEAMED SQUASH

Cut a marrow squash in slices, remove the seeds and stringy portions, pare and lay in a steamer. Cook over boiling water until tender. Drain perfectly dry. Mash and season with butter, salt, pepper and a little sugar. Serve hot with tiny dots of butter over top.

STUFFED EGG PLANT

Cut a slice from the stem end of a large egg plant. Remove the inside, leaving a shell one-eighth inch thick. Cut pulp in one-half inch cubes, and cook in boiling salted water until tender; drain. Cook two tablespoons butter with one onion finely chopped, until delicately colored (not brown), add one tablespoon finely chopped parsley. Mix with egg plant, season with salt and pepper, and refill shell. Cover with one-half cup buttered crumbs and bake in the oven until heated throughout and crumbs are brown. Serve in shell.

LIMA BEAN SALAD

2 cups or 1 can lima beans. French dressing. Cream Dressing. 2 hard-cooked eggs. 1 tablespoon finely chopped chives.

PROCESS: Cook beans in boiling salted water until tender; drain. If canned French lima beans are used, drain from liquor in can and rinse in cold water. Cover beans with French Dressing, let stand one hour. Drain and sprinkle with chives (onion juice may be used). Mix with Cream Dressing and arrange in nests of lettuce heart leaves. Garnish with eggs cut in quarters lengthwise; dip sharp edge in French Dressing, then in finely chopped chives or parsley.

GRAHAM BREAD SANDWICHES

Rub one cream cheese to a paste, add six olives finely chopped and one-half cup finely chopped pecans. Spread thin slices of graham bread with chive butter. Spread an equal number slices of bread with cheese mixture. Lay one of each together, press edges, trim off crusts and cut diagonally across in triangles.

GRAHAM BREAD

4 cups boiling water. 2 tablespoons sugar. 1 tablespoon salt. 2 tablespoons Cottolene. 1 yeast cake dissolved in 1/2 cup lukewarm water. 8 cups Graham flour. 6 cups white flour.

PROCESS: Put sugar, salt and Cottolene in large mixing bowl. Pour on boiling water; when lukewarm add dissolved yeast cake. Sift together Graham and white flour, reserving one cup white flour for kneading. Add flour gradually to water mixture, stirring constantly; beat as mixture becomes stiff. Turn on a well-floured board and knead until dough is smooth and elastic. Return dough to bowl, cover and set to rise in a warm place. When dough has doubled its bulk, cut it down with a knife without removing from bowl; cover and set to rise again. When double in bulk, knead slightly, weigh dough and divide into one-pound loaves. Shape loaves, place two loaves in each well-greased, brick-shaped bread pan, brush between loaves with melted Cottolene. (There will be six loaves.) Cover and set to rise; when light, bake one hour in a "bread oven."

CHIVE BUTTER

Cream one-fourth cup butter; add two tablespoons very finely chopped chives. Season with a few grains salt and cayenne.

FIG PUDDING

1 cup chopped washed figs. 1/3 cup Cottolene. 3 eggs well beaten. 2-1/2 cups soft bread crumbs. 1/3 cup milk. 1 cup soft brown sugar. 1 teaspoon salt. Grated rind of half an orange.

PROCESS: Cover bread crumbs with milk. Mix Cottolene with figs. To the milk mixture add eggs, sugar, salt and orange rind; combine mixtures. Beat thoroughly and turn into a well-greased tube mold; cover and steam three hours. Serve with Brandy or Vanilla Sauce.



[Sidenote: December

Third Sunday]



Menu

CREAM OF CARROT SOUP

POT ROAST OF BEEF—MUSHROOM SAUCE

BROWNED POTATOES PARSLEY ONIONS

PARSNIP FRITTERS

CREAM COLD SLAW

STEAMED SNOW BALLS—SAUCE SOUFFLE

COFFEE—TEA

* * * * *

CREAM OF CARROT SOUP

2 cups chopped carrots. 1 small onion sliced. 2 sprays parsley. 1/4 cup washed rice. 2 cups water. 2 cups scalded milk. 1/2 cup hot cream. 1/4 cup butter. 2 tablespoons flour. Salt, pepper.

PROCESS: Cook carrots in water until tender. Rub through sieve, reserving the liquor. Cook rice in milk in double boiler until soft. Saute onion a delicate brown in butter, add flour and stir to a paste. Add carrot mixture to milk and pour slowly over flour paste, stirring constantly; heat to boiling point and add cream. Strain into hot soup tureen and sprinkle with finely chopped parsley.

POT ROAST

Wipe five pounds beef cut from top of round; put bits of fat in an iron frying pan, shake over fire until tried out (there should be about one-fourth cup fat). Rub meat over with salt, dredge with flour and sear quickly over in hot fat turned into the pot in which meat is to roast. Add one cup boiling water, cover closely and cook slowly until meat is tender (about four or five hours), turn occasionally, add only sufficient water to prevent meat burning. The last hour of cooking sprinkle well with salt and pepper. Serve with brown gravy made from liquor in pot.

MUSHROOM SAUCE

4 tablespoons butter. 5-1/2 tablespoons flour. 2 cups brown stock. 1/2 can small mushrooms. 1 egg yolk slightly beaten. 2 teaspoons butter. 1/2 tablespoon Worcestershire Sauce. 1/2 teaspoon Kitchen Bouquet. Salt, pepper.

PROCESS: Brown butter richly (without burning) in a sauce-pan; add flour and continue browning, stirring constantly. Pour on stock slowly, continue stirring until sauce is smooth. Drain mushrooms from the liquor and saute them delicately in butter. Remove from range, add egg yolk and Worcestershire Sauce; add Brown Sauce slowly, stirring constantly. Reheat over hot water and season with salt, pepper and Kitchen Bouquet.

BROWNED POTATOES

Pare the desired number of medium-sized potatoes; parboil ten minutes in boiling salted water. Drain, dry and place in pan around roast beef, veal or pork, fifty minutes before meat is done. Baste with the liquor in pan and turn often to brown evenly.

PARSLEY ONIONS

Select the desired number of silver skin onions, medium size. Peel and cover with boiling water, bring to boiling point, boil five minutes. Drain and cover again with boiling salted water. Cook until tender, drain and remove to serving dish. Melt one-third cup butter (for one dozen onions) in same sauce-pan, add one teaspoon finely chopped parsley. Pour butter over onions and sprinkle with black pepper.

PARSNIP FRITTERS

Wash and scrub parsnips. Cover with boiling water and cook until tender. Drain, plunge in cold water and rub off skins with the hands. Mash and rub them through a coarse sieve. Season with salt and pepper, moisten with a little cream and butter. Flour the hands and shape mixture in small, flat, oval cakes. Dredge them with flour and saute a golden brown in melted butter, turning them as griddle cakes. Serve very hot.

CREAM COLD SLAW

Cut a firm, crisp, small head of cabbage in quarters. Cut out the stalk and shave in very thin slices crosswise. Cover with ice water and when crisp drain dry. Mix with the following Cream Dressing. Pile pyramid-like in a glass serving dish, and serve very cold. If cabbage is large, use half a head.

CREAM DRESSING

One cup thick sour cream (not old sour cream). Chill and stir in one teaspoon salt, a few grains cayenne, three tablespoons fine sugar and three tablespoons vinegar, diluted with one tablespoon cold water. Beat well and pour over cabbage, toss lightly with a fork and sprinkle with one teaspoon finely chopped parsley.

STEAMED SNOW BALLS

1/3 cup Cottolene. 1 cup fine sugar. 1/2 cup milk. 2-1/2 cups pastry flour. 3 teaspoons baking powder. Whites 4 eggs beaten until stiff. 1/2 teaspoon salt. 1/2 teaspoon orange extract.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, baking powder and salt; add to first mixture alternately with milk. Add extract. Cut and fold in whites of eggs. Fill buttered pop-over cups two-thirds full, place in steamer, cover steamer with a folded crash tea towel, cover closely and steam forty-five minutes. Serve with orange sauce or in nests of Whipped Cream, sweetened and flavored with Vanilla.

EDITORS NOTE:

This will also be found a very acceptable menu for a Christmas Dinner.

[Sidenote: December

Fourth Sunday]



Menu

OYSTER COCKTAILS

CREAM OF ALMOND SOUP EN TASSE—BREAD STICKS

CELERY RIPE OLIVES

BRACE OF DUCKS—STUFFING

OLIVE SAUCE

GLAZED SWEET POTATOES—"THORN" APPLES

HAWAIIAN SALAD

PLUM PUDDING—BRANDY SAUCE

CHOCOLATE CAKE

BON BONS—NUTS AND RAISINS—FRUITS

CAFE NOIR—WATER BISCUIT—CHEESE

* * * * *

OYSTER COCKTAILS

1 tablespoon fresh grated horseradish. 1 tablespoon vinegar. 2 tablespoons lemon juice. 1 tablespoon Worcestershire Sauce. 3 tablespoons tomato catsup. 1 teaspoon salt. Few drops Tobasco Sauce.

PROCESS: Mix ingredients in the order given. Chill thoroughly and pour over oyster cocktails. Place six small oysters in each cocktail glass, add sauce and serve very cold. This sauce is sufficient for six cocktails. Oyster Cocktails may be served very attractively in tomato cups.

CREAM OF ALMOND SOUP

2 quarts chicken or white stock. 1-1/2 tablespoons butter. 3/4 cup blanched almonds. 2 tablespoons cornstarch. 1 cup hot cream. Salt, pepper. Few grains nutmeg.

PROCESS: Cook the butter and flour together in a sauce-pan; add gradually hot stock until of the consistency to pour; then add remaining stock, let cook gently twenty minutes. Chop almonds fine, then pound them to a paste, add to first mixture and beat until thoroughly blended. Add hot cream and seasoning. Serve en tasse; sprinkle each portion with finely chopped parsley.

ROAST BRACE OF DUCKS

Dress and clean a brace (two) young domestic or wild ducks. Truss same as goose. If domestic ducks are used they may be stuffed. In the wild ducks place in each a head of celery; this is thought to improve their flavor. Domestic ducks should always be cooked "well done" and twice as long as wild ducks. Place the ducks on rack in dripping pan, sprinkle with salt and pepper, cover breast and legs with very thin slices of fat salt pork. Place in a hot oven and roast one and one-quarter hours, basting every five minutes (with fat in pan) for the first half hour, afterwards every ten minutes. Domestic ducks require a hotter oven than wild ducks or fowl. When tender, remove string and skewers. Place on hot serving platter, surround with Thorn Apples and serve with Olive sauce.

STUFFING

2 cups cracker crumbs. 1 cup English walnut meats broken in small bits. 1 cup thick cream. 1/2 cup butter. 1 onion finely chopped. 1 teaspoon finely chopped parsley. 1/2 teaspoon celery salt. 1/4 teaspoon salt. 1/8 teaspoon black pepper.

PROCESS: Crush crackers with the hands, not too fine. Add nut meats, butter melted, cream, onion and parsley; mix well with a fork; add seasonings. If stuffing appears too dry add more cream (a cup of chopped apple or celery may be added). This is sufficient stuffing for one duck.

OLIVE SAUCE

4 tablespoons butter. 1 slice onion. 5-1/2 tablespoons flour. 2 cups Brown Stock. 1/2 teaspoon salt. 1/4 teaspoon pepper. 1 dozen olives.

PROCESS: Melt butter in sauce-pan, add onion and cook until delicately browned; remove onion and stir butter until well browned; add flour sifted with seasonings, stir to a smooth paste and continue browning. Add stock gradually, beating constantly. Pare the meat from olive pits, leaving it in one continuous curl. Cover with boiling water and cook six or seven minutes. Drain and add to Sauce.

GLAZED SWEET POTATOES

Wash and pare six medium-sized sweet potatoes. Parboil ten minutes in boiling salted water; drain and cut lengthwise in halves. Arrange them in a well-buttered granite dripping pan. Make a syrup by boiling one cup sugar with one-half cup water and two tablespoons butter three or four minutes. Dip each piece of potato into syrup and arrange in dripping pan. Bake until potatoes are tender (about forty minutes) basting two or three times with remaining syrup. Oven should not be too hot as these potatoes will scorch easily.

"THORN" APPLES

Prepare a syrup by boiling two cups sugar and one and three-fourths cups water ten minutes. Wash, wipe, core and pare the desired number of apples (about eight for this quantity of syrup). Drop apples into syrup when pared, to prevent discoloration. Cook until tender, skimming syrup when necessary. Use a deep sauce-pan for this purpose, as apples cook better when covered with syrup. Better cook four apples at a time. Drain from syrup and fill the cavities with quince jelly and stick apples thickly with blanched and shredded almonds slightly toasted. Cut the almonds lengthwise in three pieces, then divide, making six "thorns." It is best to toast them in the oven until they are a golden brown.

HAWAIIAN SALAD

Arrange slices of canned Hawaiian pineapple, drained from the liquor in the can, in nests of crisp lettuce heart leaves. Pile on these Malaga grapes peeled, cut in halves lengthwise and seeds removed, mixed with an equal quantity of English walnut meats broken in pieces. Sprinkle thickly with candied cherries, cut in fine shreds or chopped. Moisten with French Dressing No. 2.

FRENCH DRESSING NO. 2

1/4 teaspoon salt. 1/4 teaspoon paprika. Few grains cayenne. 6 tablespoons olive oil. 2 tablespoons lemon juice or 1 tablespoon Tarragon vinegar and 1 of lemon juice.

PROCESS: Put dry ingredients in bowl, add oil, mix well, then add lemon juice slowly while stirring constantly. Chill thoroughly and use on Fruit Salad.

PLUM PUDDING

1/2 lb. stale bread crumbs. 1 cup scalded milk. 1/3 cup soft brown sugar. 5 eggs. 1 cup raisins seeded and shredded. 3/4 cup English currants. 1/2 cup English walnut meats chopped. 2/3 cup figs chopped fine. 1/2 cup citron cut in thin shreds. 2/3 cup Cottolene. 1/4 cup brandy. 1/2 grated nutmeg. 1 teaspoon cinnamon. 1/2 teaspoon mace. 1/2 teaspoon cloves. 1-1/2 teaspoons salt.

PROCESS: Add crumbs to milk and let soak one or more hours. Add sugar, yolks of eggs beaten very light, fruits mixed with nut meats and citron. Cream Cottolene and add to first mixture, then brandy and spices sifted together. Fold in whites of eggs beaten stiff; mix thoroughly and turn into a well-greased tube mold and steam five to six hours. Remove from mold to hot serving platter. Garnish with sprays of holly, pour around brandy, light with a taper and send to table en flambeau (in a flame). Serve with Brandy Sauce.

BRANDY SAUCE

1/2 cup butter. 1 cup confectioners' sugar. Whites 2 eggs beaten stiff. 1/8 teaspoon salt. 2/3 cup heavy cream whipped stiff. 2 tablespoons brandy. 1 tablespoon Jamaica rum. Grating nutmeg.

PROCESS: Cream butter, add sugar gradually, stirring constantly. Place over hot water, add eggs and beat with a Gem whip until evenly blended, cool slightly and add brandy, rum and salt. Fold in cream and sprinkle with nutmeg.

[Sidenote: December

Fifth Sunday]



Menu

CONSOMME WITH BARLEY

ROAST LOIN OF PORK—BROWN GRAVY

APPLE RINGS

BAKED SWEET POTATOES

SPICED PEACHES

APPLE AND DATE SALAD

CRANBERRY TARTS—CHEESE

COFFEE

* * * * *

CONSOMME WITH BARLEY

2 quarts consomme. 2 tablespoons pearl barley. 2 quarts boiling water. Salt. Chives or Parsley.

PROCESS: Soak barley in cold water over night; drain and cook in boiling salted water until soft. Drain and reheat in consomme. Sprinkle in one-half tablespoon finely chopped chives or parsley. Serve with crisp crackers.

ROAST LOIN OF PORK

Wipe a five-pound loin of pork (little pig if possible); sprinkle with salt, pepper, powdered sage and dredge with flour. Place in dripping pan, surround with some of the fat cut in small cubes. Set to cook in a moderate oven for four hours, basting every ten minutes for the first half hour and afterwards every fifteen minutes, with dripping in pan. Remove to serving platter, surround with Apple Rings and make a gravy same as for other roast meats.

APPLE RINGS

Pare, core and cut apples that are not too sour, in rings one-half inch thick. Sprinkle them with lemon juice. Make a syrup by cooking one cup sugar with one cup water, ten minutes. Drop in three or four Cassia buds or pieces of stick cinnamon. Cook three or four apple rings at a time in syrup until soft, turning often to preserve their shape. Drain and arrange them around roast loin of pork. The syrup may be used for stewing apples or prunes.

BAKED SWEET POTATOES

Select smooth sweet potatoes of uniform size. Wash and scrub with a vegetable brush. Bake same as white potatoes. When soft, break the skins, put into each a teaspoon butter and serve hot.

APPLE AND DATE SALAD

Pare and core three Jonathan apples. Cut them Julienne style (in straws); there should be two cups. Sprinkle apples with lemon juice to prevent discoloration. Clean one-half pound of dates, remove skins and stones; let them dry off in the oven. When cold cut each date in strips, same as apples. Mix apples and dates and marinate them with French Dressing. Let stand one hour. Then add one-half cup almonds cut in shreds lengthwise. Mix well and serve in nests of lettuce heart leaves. Mask with Mayonnaise Dressing.

CRANBERRY TARTS

Roll Rich Paste one-eighth inch thick; cut in three-inch squares. Put one or two teaspoons Cranberry mixture on one side of square, moisten the edges with water, fold in triangle shape. Crimp the edges and prick over top with fork. Bake same as pies. Sprinkle with fine sugar. Serve hot with cheese.

CRANBERRY MIXTURE

2 cups cranberries chopped moderately. 1/2 cup raisins seeded and chopped. 1-1/2 cups sugar. 1/3 cup water. Few grains salt. 1 tablespoon butter.

PROCESS: Mix ingredients in the order given (except butter). Cook until soft, stirring constantly. Add butter, chill mixture. Use for pie with one crust and decorate, when baked, with pastry cut in fancy shapes and baked on a tin sheet, or use for filling tarts.



Supplementary Recipes

Including recipes for a few cakes for special occasions, a variety of cookies suitable for use at any time, together with a selection of breakfast cakes, muffins, rolls, etc., that would not usually come within the compass of a dinner menu.

BRIDE'S CAKE

1/2 cup Cottolene. 2 cups fine granulated sugar. 1/2 cup milk. 2-1/2 cups pastry flour. 3 teaspoons baking powder. 1/2 teaspoon salt. 1 teaspoon orange extract Whites of 8 eggs.

PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix and sift flour with baking powder and salt; add alternately to first mixture with milk, continue beating. Add extract, and cut and fold in the whites of eggs beaten until stiff and dry. Fill a tube cake pan well-greased with Cottolene, two-thirds full, and bake fifty minutes in a moderate oven. When slightly cool, spread with Ornamental Frosting.

TWELVE POUND FRUIT CAKE

"GROOM'S CAKE"

1/2 pound Cottolene. 1 pound brown sugar rolled. Yolks 12 eggs well beaten. 2 cups N. O. Molasses. 1 pound flour. 1/2 tablespoon cinnamon. 1 teaspoon cloves. 1/2 tablespoon mace. 1 teaspoon salt. 1 teaspoon soda. Whites 12 eggs beaten stiff. 2-1/2 pounds seeded raisins. 3 pounds currants. 1 pound citron thinly sliced and cut in shreds. 1/2 pound candied cherries cut in quarters. 1/4 pound candied orange peel finely chopped. 1/4 pound candied lemon peel finely chopped. 1/4 cup brandy.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add egg yolks, continue stirring and beating, add molasses, flour mixed and sifted with spices, salt and soda; fold in the whites of eggs and lastly add the fruit except citron. Turn mixture into a well-greased pan lined with several thicknesses of heavy paper, put citron into mixture in layers, having a layer of batter on top. Divide the mixture equally in two tube pans, eight inches in diameter, filling pans two-thirds full. Bake two and three-quarter hours.