Chapter 23

_*Almond Fingers_--2 cups flour, 1/2 cup Crisco, 1 egg, 2 tablespoons sugar, and 1/2 teaspoon baking powder. Rub Crisco into flour, add sugar and baking powder. Make into stiff paste with egg. Roll out and cut into fingers. Chop 1 cup almonds and mix with 1/2 cup sifted sugar, and white of 1 egg. Spread on fingers and bake quickly a light brown color.

September 29

_*Pilau of Fowl Glazed Carrots Potatoes au Gratin Lettuce and Nasturtium Salad Vanilla Eclairs Coffee_

_*Pilau of Fowl_--Truss fowl for boiling, place in pan with 3 cups stock or water and simmer 30 minutes. Wash and dry 1 cup rice. Melt 2 tablespoons Crisco and fry 1 chopped onion to golden brown in it; remove onion to plate, add 2 extra tablespoons Crisco and fry rice and 1/4 cup blanched almonds till yellow, add onion, 2 tablespoons seeded raisins, with salt and paprika to taste. Tie in piece of muslin 3 cloves, 6 whole white peppers, 1 bay leaf, and 1 inch cinnamon stick and add them. Make hole in center of rice, lay fowl in it, pour in 1 cup of the stock, let simmer until fowl and rice are cooked, adding more stock as rice swells. Turn fowl over during cooking. Serve fowl with rice around it.

September 30

_Raw Oysters Steamed Fish, Lemon Sauce Potatoes Stuffed Tomatoes Radish and Lettuce Salad *Hot Cheese Sandwiches Vanilla Cream Puffs Coffee_

_*Hot Cheese Sandwiches_--Melt 1/4 pound cheese with 3 tablespoons Crisco, 1/2 teaspoon salt, few grains red pepper, and 1 teaspoon mustard; moisten with a little vinegar and spread between thin slices of white bread. Cut into neat rounds.

October 1

_Veal Cutlets Rice Croquettes Lima Beans Cabbage and Apple Salad *Nut Pudding Coffee_

_*Nut Pudding_--1 cup soft breadcrumbs, 2 cups scalded milk, 1 tablespoon Crisco, 1 cup chopped nuts, 1/2 teaspoon salt, 2 egg yolks, 3/4 cup sugar, juice and grated rind of 1 lemon, 2 egg whites beaten until stiff, and 2 squares chocolate, melted. Mix breadcrumbs, milk, Crisco, nuts, salt, egg yolks, sugar, chocolate, juice and rind of lemon. When well blended, cut and fold in whites of eggs; pour into Criscoed individual molds, and bake 20 to 30 minutes. Serve hot with cream.

Vegetarian

October 2

_Tomato Bisque Crackers Baked Sweet Potatoes Baked Beans Corn Fritters Lettuce, French Dressing *Orange Pie Coffee_

_*Orange Pie_--Line pie tin with Crisco pastry. Beat yolks of 3 eggs with 1 cup sugar till light; add 1 tablespoon cornstarch, 2/3 cup milk, grated rind and strained juice of 1 orange. Place in double boiler and stir till it thickens, then pour on to crust and bake 30 minutes. Cover top with meringue made with whites of eggs and sweetened with 3 tablespoons sugar and flavored with 1 teaspoon orange extract. Place in oven to brown.

Vegetarian

October 3

_Cream of Lettuce Soup *Vegetable Souffle Baked Potatoes Boiled Green Peppers Stuffed Egg Salad Apple Tapioca Coffee_

_*Vegetable Souffle_--Blend 3 tablespoons Crisco with 2 tablespoons flour, add 1 cup milk, stir till boiling, add 1/2 cup grated cheese, yolks of 2 eggs, 2 tablespoons chopped parsley, seasoning of salt, pepper, and red pepper, and cook till it thickens.

Remove from fire and fold in stiffly beaten whites of eggs. Put some pieces of boiled cauliflower into Criscoed mold, then slices of seasoned tomatoes. Pour in mixture, sprinkle on few crumbs and bake till firm. Garnish with watercress and serve immediately.

Vegetarian

October 4

_Almond Soup *Nut Loaf, Cranberry Jelly Lima Beans Carameled Sweet Potatoes Onion Souffle Butterscotch Pie Orange Ice Coffee_

_*Nut Loaf_--Mix together 1 tablespoon Crisco, 1 cup chopped English walnuts and almonds, 1 cup crumbs, 1/2 teaspoon salt, dash pepper, 1 large ground onion, 3 tablespoons flour, 2 well-beaten eggs and 1 cup milk. Pour into Criscoed pudding dish and bake 30 minutes.

Vegetarian

October 5

_Baked Chestnuts Galantine of Lentils Escalloped Tomatoes Fruit Salad *Apple Charlotte Coffee_

_*Apple Charlotte_--Cut bread into slices 1/4 inch thick; then into strips 1-1/2 inches wide, and as long as the height of mold to be used; cut 1 piece to fit top of mold, then divide it into 5 or 6 pieces. Crisco mold; dip slices of bread in melted Crisco, and arrange them on bottom and around sides of mold, fitting closely together or overlapping. Fill center entirely full with apple sauce made of tart apples stewed until tender, seasoned with Crisco and sugar. A little apricot jam can be put in center if desired; chopped almonds also may be added. Cover top with bread, and bake in hot oven 30 minutes. The bread should be an amber color like toast. Turn it carefully on to flat dish. Serve with any sauce that you like.

Vegetarian

October 6

_Creole Chowder Stuffed Potatoes Spaghetti with Cheese Lentil and Nut Salad *Orange Puffs, Orange Sauce Coffee_

_*Orange Puffs_--Beat 1/2 cup Crisco with 2/3 cup sugar, add 2 well-beaten eggs, 3/4 cup milk, 2 cups flour, 1/2 teaspoon salt, 2 teaspoons baking powder, and 1 teaspoon orange extract. Bake in Criscoed and floured gem pans and serve hot with orange sauce.

For sauce. Mix 1/2 cup sugar with 2 tablespoons cornstarch, and 1/4 teaspoon salt. Add 1 cup boiling water and boil eight minutes, add grated rinds and strained juice 2 oranges and 3 tablespoons Crisco.

October 7

_Carrot Soup *Indian Dry Curry Boiled Rice Spinach Cabbage Salad Pineapple, Bavarian Cream Coffee_

_*Indian Dry Curry_--2 pounds beef, 4 tablespoons Crisco, 1 onion, 2 tablespoons curry powder, 2 chopped gherkins, 1 dessertspoon chutney, 1 saltspoon salt, juice of 1/2 a lemon, and 1/2 pint thin brown sauce or gravy.

Melt Crisco in stewpan, put in onion (sliced), and fry for a few minutes. Then add meat, cut in small pieces, and fry all together for about 10 minutes. Now sprinkle curry over meat, and stir contents of saucepan over fire for another 5 minutes. The gherkins, chutney and salt must now be added; also sauce or gravy; and stewpan must be set over very slow fire about 1 hour; by that time meat should be quite tender. Add lemon juice, and dish up. Serve with plainly boiled rice.

October 8

_*Fried Chicken, Swiss Style Sweet Corn Croquettes Broiled Tomatoes Crab Salad Crackers Cheese Coffee_

_*Fried Chicken, Swiss Style_--Cook chicken in salted water till it is fairly tender. Take up, let get cool, and cut into neat pieces for frying. Sprinkle these pieces with salt, pepper, and onion juice, then moisten them well with melted Crisco. Let them stand 1 or 2 hours to absorb flavoring of dressing, then dip in batter and drop into hot Crisco to cook till brown. This batter make of 1 cup flour, as much milk as is needed to have it stiff, 2 eggs, whites and yolks beaten separately, and 1/2 cup brandy. This batter will be better for standing, after it is mixed, for 1 hour.

October 9

_Roast Shoulder of Veal Roasted Potatoes Lima Beans Pickled Plums Romaine Salad *Raisin Batter Pudding Coffee_

_*Raisin Batter Pudding_--Beat up 3 eggs, sift in 2 cups flour and 1/4 teaspoon salt, add 1 tablespoon Crisco, 1 cup cream, and beat for 8 minutes; then add 1 teaspoon baking powder and 1 teaspoon orange extract. Pour into a Criscoed casserole, sprinkle over 8 tablespoons sultana raisins, and bake in moderate oven 1 hour. Serve with maple syrup.

October 10

_*Cream of Corn, a la Creole Scalloped Fish and Oysters Potato Croquettes Cauliflower and Beet Salad Squash Pie Coffee_

_*Cream of Corn, a la Creole_--Put 1 can of corn through meat chopper, add 1 large onion, sliced, 1 sprig of parsley, and 1 pint of water. Cook altogether 20 minutes, being careful not to let it scorch, then press through a fine sieve, extracting all pulp possible. Melt 2 tablespoons Crisco, add an equal amount of sifted flour, 1/2 teaspoon salt, and dash of pepper. Cook to smooth paste; then add, very gradually, 1 quart scalded milk. When thick and smooth, add corn pulp and juice and 1 tablespoon sugar. Add salt to taste, and just before serving add 1 cup scalded cream or very rich milk.

October 11

_Roast Veal Mashed Sweet Potatoes Green Beans Stuffed Beet Salad Cheese Crackers *Dutch Apple Cake Coffee_

_*Dutch Apple Cake_--2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, 1 cup milk, 2 eggs, and 3 tablespoons melted Crisco. Mix and sift dry ingredients. Add beaten yolks, Crisco and milk. Beat well; cut and fold in stiffly beaten whites. Spread mixture 1/2 inch thick on Criscoed pans. Lay apples cut into eighths in 2 rows on top of dough. Sprinkle with sugar; bake in hot oven 30 minutes. Serve with lemon sauce.

October 12

_Cream of Carrot Soup Roast Pig, Apple Sauce Candied Sweet Potatoes Creamed Celery Kumquat Salad *Cheese Croutons Coffee_

_*Cheese Croutons_--Cut crusts from thin slices of stale bread and spread lightly with creamed Crisco, then with a layer of cream cheese seasoned with salt and pepper. Cover with a second slice of bread and cut into fingers 1 inch wide, using a sharp knife. Place in a shallow pan and brown in a hot oven.

October 13

_*Peanut Puree Roast Pig Reheated in Casserole Squash Baked Potatoes Red Cabbage Salad Sultana Roll Coffee_

_*Peanut Puree_--1 cup peanut butter, 1 quart milk, 1 tablespoon Crisco, 1 teaspoon onion juice, 1 tablespoon cornstarch, 1 bay leaf, 1 blade mace, pepper and salt to taste. Put milk, Crisco, peanut butter, onion juice, pepper, bay leaf and blade mace in double boiler; stir and cook until hot. Moisten cornstarch in little cold milk and add it to hot milk; stir until smooth and thick; strain through sieve. Add salt and serve at once with croutons.

October 14

_*Grilled Halibut with Parmesan Roast Mutton, Currant Jelly Sauce Creamed Turnips Browned Sweet Potatoes American Salad Apple and Prune Pie Coffee_

_*Grilled Halibut with Parmesan_--Take desired number of fillets of halibut and grill on both sides until nicely browned. Take from broiler, spread with Crisco, cover with grated Parmesan cheese, season with salt and dash of paprika on each slice, and set in hot oven until cheese is well browned and melted. Serve with lemon slices and potato balls tossed in melted Crisco containing chopped parsley.

October 15

_*Broiled Smelts Roasted Squabs Oyster Plant, Italian Style Oriental Salad Sweet Cider Jelly Coffee_

_*Broiled Smelts_--Select 12 large smelts, clean well and split. Chop 12 olives, 1/2 green pepper with seeds removed, 2 sprigs parsley, add 1/2 tablespoon Crisco. Spread paste inside each smelt. Close fish together, sprinkle with salt, moisten with melted Crisco and broil over clear fire.

October 16

_Poëled Fowl, Cranberry Sauce Mashed Potatoes Cauliflower au Gratin Tomato and Green Pepper Salad Macaroon Custard *Queen Cakes Coffee_

_*Queen Cakes_--1/2 cup sugar, 1/2 cup Crisco, 1/2 teaspoon salt, 3 eggs, 1/4 cup currants, 1/4 cup glace cherries (cut in dice), grate nutmeg, thin rind 1/2 lemon (chopped finely), juice 1 lemon, 1 cup flour, 4 tablespoons rice flour, and 1 teaspoon baking powder. Put Crisco and sugar in basin and work with wooden spoon to cream, add salt and eggs 1 by 1, and beat mixture thoroughly.

Mix in separate basin fruit, lemon rind, flours and baking powder. Stir this into other mixture, add nutmeg, and strained lemon juice. Stir mixture several minutes longer. Have ready Criscoed gem tins, three-parts fill them with mixture and bake in fairly hot oven from 20 to 25 minutes. Unmold cakes and place on sieve to cool. Cakes may be coated with chocolate or boiled frosting.

October 17

_Baked Veal Cutlet Potatoes Scalloped with Green Peppers Succotash Spinach Salad *Apple Pie, Whipped Cream Coffee_

_*Apple Pie_--Core, peel and cut in halves 8 tart apples. Line pie plate with Crisco pastry, and fill with apples; sprinkle over 3 tablespoons sugar, 1/2 teaspoonful cinnamon, or nutmeg and cloves, and 2 tablespoons Crisco in small pieces. Bake till apples are soft, then, at the last moment cover with 1 cupful whipped cream, and send to table.

October 18

_Rice Soup Fish Pudding Cauliflower *Savory Potatoes Cheese Custard Apple Dumplings Coffee_

_*Savory Potatoes_--Pare 10 large potatoes and slice them, add 1 chopped onion. Crisco pudding dish, put in potatoes and onion, sprinkle with salt and pepper, 1 teaspoon sage and dot with Crisco, add 1 cup water and bake for 1-1/4 hours.

October 19

_Lamb Cutlets, Morland Style *Artichokes Riced Potatoes Celery Salad Crackers Cheese Peach Melba Coffee_

_*Artichokes_--Select some small artichokes, trim them and put in earthenware stewpan containing some hot Crisco. Season with salt and pepper and cover stewpan, leaving to cook for about 10 minutes. Then add for each 1 dozen artichokes, 1 pint canned peas and 1 shredded lettuce. Cover once more and cook gently without moistening, the moisture of lettuce and peas sufficing.

October 20

_Canteloupes Young Chickens, Roasted Stuffed Tomatoes *Grilled Potatoes Apple and Nut Salad Fruit Cup Coffee_

_*Grilled Potatoes_--Cut cold boiled potatoes into 1/2 inch slices lengthways, dip in melted Crisco, sprinkle with chopped olives, pour over a little melted Crisco and send to table.

October 21

_*Giblet Soup Spiced Shoulder of Mutton Brussels Sprouts Mashed Potatoes Prune Mold Coffee_

_*Giblet Soup_--Scald and cut up 1 set of giblets--these include the neck, gizzard, liver, and heart of any fowl, put them into a pan with 1 quart stock or water, 1 whole onion stuck with cloves, and the grated rind of 1/2 a lemon. Simmer for 3 hours and strain. Peel and slice 2 onions and fry them in 3 tablespoons melted Crisco when brown, stir in 1 tablespoon flour and fry it brown, add the stock and stir till boiling, put back the giblets, season with salt and pepper, 1 grated carrot and simmer for 30 minutes.

October 22

_*Okra Soup Curried Mutton Rice Stewed Celery with Egg Sauce Asparagus Salad Pear Fritters Coffee_

_*Okra Soup_--Cut into pieces 2-1/2 cups okra, slice 1 onion, slice 1 carrot, slice 1 turnip, three tomatoes skinned and sliced, 1 cup beans, 1 can peas, dice 2 stalks celery and chop 3 tablespoons parsley.

Melt 3 tablespoons Crisco in a saucepan, add onion, carrot, turnip, beans, and cook 15 minutes, add okra, celery, and 5 cups water, cook slowly for 1-1/2 hours, add seasoning of salt, pepper and red pepper, tomatoes, corn and peas and simmer for 40 minutes. If too thick, thin with stock. Serve hot.

October 23

_*Haricot of Veal Baked Tomatoes Russian Fish Salad Date Souffle Coffee_

_*Haricot of Veal_--Cut 2 pounds fillet of veal into small pieces of uniform shape and size, and fry till a light brown in hot Crisco. Add 2 tablespoons flour blended with 2 tablespoons melted Crisco. Season with salt and pepper, cover with 1 pint stock or water, and let simmer, covered closely, till veal is done and till stock is well cooked away. Take up, arrange in circle on dish, and in center put Lima beans, boiled and reheated in plenty of Crisco.

October 24

_Roast Pork, Apple Sauce Browned Parsnips Glazed Sweet Potatoes Porcupine Salad *Black Cap Pudding Coffee_

_*Black Cap Pudding_--Mix 1/4 cup currants, with 3 tablespoons sugar, 1/2 teaspoon salt, 1-1/4 cups flour sifted with 1 teaspoon baking powder, 1/2 teaspoon grated nutmeg, 2 tablespoons Crisco, 2 well beaten eggs, and 2 cupfuls milk, and beat well together. Crisco a pudding mold, sprinkle in some currants, pour in mixture, cover with greased paper and steam for 2 hours. Serve with milk.

October 25

_Wild Duck with Mushrooms *Stuffed Egg Plant Apple and Cucumber Salad Almond Pudding Hot Cheese Denises Coffee_

_*Stuffed Egg Plant_--Parboil 1 egg plant and cut in halves. Scrape out some of the inside and chop some cold cooked meat with 2 tomatoes, 1 onion, and 2 green peppers. Then mix with 1 beaten egg, 1 tablespoon Crisco, and salt and pepper to taste. Fill halves with this mixture; sprinkle with breadcrumbs and tiny bits of Crisco, put in baking dish with little stock or water, and bake.

October 26

_Mock Pigeon, Espagnole Sauce *Scalloped Pumpkin and Rice Baked Sweet Potatoes Combination Salad Honeycomb Pudding Coffee_

_*Scalloped Pumpkin and Rice_--In Criscoed fireproof dish arrange layer of stewed pumpkin, cover with layer of boiled rice, then layer of white sauce, proceed until ingredients are used. Cover with crumbs, dot with Crisco and bake until browned on top. To cook pumpkin, cut in two, scrape out the interior, pare and cut into small pieces. Steam and cook till tender. Rub through a sieve, add 2 tablespoons Crisco, season with salt, pepper, and paprika.

October 27

_Noisettes of Mutton String Beans Latticed Potatoes French Salad *Chestnut Dainty Coffee_

_*Chestnut Dainty_--Boil 1 pound of Italian chestnuts 15 minutes; then remove shells and skins, and put back to boil until tender, with 1 cup of milk and 1 teaspoon Crisco, on the back part of range until soft enough to rub through a sieve. Crisco a mold well and line thickly with pulp, then add layer of apple sauce colored pink with currant jelly; then another layer chestnuts and again a layer of apple sauce. Over this squeeze some lemon juice, and bake in quick oven. Turn, out on platter, and surround with whipped cream, colored with little currant jelly.

October 28

_Shrimp Canapes Roast Mutton, Onion Sauce *Celeriac Sweet Potatoes Corn Salad Pumpkin Pie Coffee_

_*Celeriac_--Well wash and peel the celeriac. Cut them in quarters and boil in boiling salted water until quite tender. Drain well and arrange in a hot dish and pour egg sauce over them.

For egg sauce, blend 2 tablespoons Crisco with 2 tablespoons flour, add 1 cup milk and stir till boiling, add seasoning of salt and pepper and boil for 8 minutes, stirring all the time, then add 2 hard-cooked eggs rubbed through a sieve, mix well and serve.

October 29

_Cream of Spinach Soup Baked White Fish, Caper Sauce Rice Croquettes String Beans Celery Boiled Dressing *Chestnut Tartlets Coffee_

_*Chestnut Tartlets_--Boil and mash 1 pint chestnuts, add 1/4 cup each creamed Crisco and cream, 1 beaten yolk, 1/4 cup powdered sugar, little salt, and 1 1/2 cups milk. Cover inverted small tartlet tins with Crisco pastry, bake, and fill with mixture, and bake again.

October 30

_Brussel Sprout Soup *Rabbit, a la Marengo Parisian Potatoes Braised Celery Lettuce, French Dressing Prune and Rice Meringues Coffee_

_*Rabbit, a la Marengo_--Cut up 1 rabbit into neat joints. Melt 1/2 cup Crisco in saucepan, put in rabbit and fry it quickly till browned, add 2 chopped small onions, and fry for a few minutes, pour off any fat into another pan, add to rabbit 1 cup brown sauce, 2 chopped tomatoes, 8 button mushrooms, seasoning of salt, pepper, and paprika. Put on lid and simmer gently 1 hour. Arrange rabbit on hot dish, put mushrooms in heaps round with thin lemon slices, season gravy and pour it over.

Hallowe'en

October 31

_Clear Soup *Braised Duck with Turnips Riced Potatoes Spinach Orange Salad Goblin Cakes Nuts Candies Custard Souffle, Vanilla Sauce Coffee_

_*Braised Duck with Turnips_--Wash and cut 2 carrots, 2 stalks celery, 2 turnips, 1 onion in large pieces, put them in pan on these place 4 slices ham, then 1 duck trussed for roasting, 1 bunch parsley, 2 cups water, dust nutmeg, pepper, and salt. Lay Criscoed paper over top, then lid, and simmer 1 hour or till duck is tender.

Melt 3 tablespoons Crisco in a pan, add 1 dozen small peeled turnips and toss till they are golden color. When duck is cooked, remove strings and skewers. Put on hot dish, and arrange turnips round. Season gravy and strain over duck.

November 1

_Irish Stew Baked Rice Lima Beans Macedoine Salad *Chocolate Cream Pie Coffee_

_*Chocolate Cream Pie_--2 squares chocolate, 1/4 cup cornstarch, 1 teaspoon Crisco, 1 pint milk, 2 egg whites, 1/2 cup sugar, 3 egg yolks, 1/4 teaspoon salt, and 1 tablespoon vanilla. Melt chocolate, add sugar, cornstarch, egg yolks, salt, Crisco and milk. Cook in double boiler till thick, stirring constantly; flavor with vanilla. Pour into a baked pie crust shell, cover with meringue made by beating egg whites till stiff and adding 2 tablespoons sugar; brown in oven and serve cold.

November 2

_Baked Rolled Fillets of Fish, Bechamel Sauce Cucumber Salad Yeast Rolls *Roast Guinea Chickens, Guava Jelly Rice Croquettes Scalloped Egg Plant Pear and Celery Salad Lemon Sherbet Sponge Cake Coffee_

_*Roast Guinea Chickens_--Put 2 tablespoons Crisco in each of the birds, this prevents them getting dry. Slit 2 slices bacon once or twice then tie over breasts of birds, which should be trussed for roasting. Wrap them in Criscoed paper and bake in a quick oven for 30 minutes, baste well and frequently; for the last 8 minutes remove paper and bacon; sprinkle with a little flour, salt and pepper, baste well, and let brown. Serve on hot dish, garnished with rolls of bacon. Hand with it gravy, bread sauce, and guava jelly.

November 3

_Celery Soup *Casserole of Lamb Sweet Pickle Creamed Onions Mashed Potatoes Cabbage Salad Caramel Ice Cream Coffee_

_*Casserole of Lamb_--2-1/2 pounds loin of lamb, 1/2 cup rice, 2 cups good gravy, 1 blade mace, 1/2 cup Crisco, 2 egg yolks, salt and pepper, and a little grated nutmeg. Half roast loin of lamb, and cut it into steaks. Boil rice in boiling salted water for 10 minutes, drain it, and add to it gravy with nutmeg and mace; cook slowly until rice begins to thicken, remove it from fire, stir in Crisco, and when melted add yolks of eggs well beaten; Crisco a casserole well, sprinkle steaks with salt and pepper, dip them in melted Crisco, and lay them in Criscoed dish; pour over gravy that comes from them, add rice and simmer for 1/2 an hour.

November 4

_Tomato Soup *Steamed Cod, Parsley Sauce Roast Ribs of Beef, Horseradish Sauce Colcannon Potatoes Charlotte Russe Coffee_

_*Steamed Cod_--Wipe 4 cod steaks dry, and sprinkle with salt, pepper, lemon juice, and melted Crisco on under side; lay on Criscoed platter, put another Criscoed platter over; set on top of saucepan of boiling water, and steam 3/4 of an hour, or until fish begins to leave bones. Serve with parsley sauce.

For parsley sauce. Blend 2 tablespoons Crisco with 2 tablespoons flour in a pan over the fire, add 1 cup milk and stir till boiling, season with salt, pepper and red pepper, and stir and cook for 10 minutes, then add 1 tablespoon chopped parsley, and serve.

November 5

_Ham Timbales, Cheese Sauce Paprika Potatoes Spinach Apple and Celery Salad *Cocoanut Pudding Coffee_

_*Cocoanut Pudding_--1 cup scalded milk, 3/4 cup soft breadcrumbs, 1/2 cup grated cocoanut, 2 egg yolks, 1 tablespoon Crisco, 1/2 cup cocoa, 1/2 cup sugar, 1 teaspoon lemon juice, 2 egg whites, and 1/4 teaspoon salt.

Soak bread in scalded milk until soft. Add cocoanut, sugar, cocoa, Crisco, lemon juice and salt; beat well; add yolks eggs beaten, cut and fold in stiffly-beaten whites. Turn into Criscoed pudding dish and bake in moderate oven 30 minutes. Serve hot or cold.

November 6

_Roast Duck Egg Plant Croquettes Peppers Stuffed with Rice Canned Pears on Lettuce, with Mayonnaise *Brown Bread Souffle Coffee_

_*Brown Bread Souffle_--Melt 2-1/2 tablespoons Crisco, add 1/2 cup milk, 1/2 cup cream, 2 cups brown breadcrumbs, 1/4 teaspoon salt, and grated rind 1 lemon; let boil 2 minutes, stirring well, remove pan from fire, add 4 tablespoons sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and when cool, beaten yolks 4 eggs. Beat egg whites stiffly and add them lightly. Pour mixture into Criscoed tin, cover with Criscoed paper and steam gently 1 hour. Serve hot with sweet sauce.

November 7