November 9

Broiled Steak Mashed Potatoes Spinach with Butter Sauce Escarole Salad *Cheese Fondue Coffee

Cheese Fondue_—­2 tablespoons flour, 1/2 cup grated cheese, 1 tablespoon Crisco, 2 eggs, salt, pepper and red pepper, and 1/2 cup milk.  Melt Crisco, add flour, then milk gradually.  Stir till they boil, cool a little, add cheese and yolks and seasonings.  Fold in whites stiffly beaten.  Pour into a Criscoed souffle tin.  Bake 20 minutes in hot oven.  Fold a napkin round and serve hot.

November 10

Haddock au Gratin *Venison Cutlets Hashed Browned Potatoes Oyster and Celery Salad Marrons, a la Creme Coffee

Venison Cutlets_—­Trim venison cutlets in usual way.  Put 4 tablespoons Crisco in saute pan and when hot put in cutlets, seasoned with salt and pepper, fry till brown.  Then take out cutlets, put into pan 1/2 tumbler currant jelly to melt, add 2 tablespoons Crisco with 1/2 teaspoon salt, and serve separately with cutlets.

November 11

Baked Scallops in Shells Chicken Souffle Fried Celery Latticed Potatoes Watercress and Green Pepper Salad Meringues Glaces Coffee_

_*Baked Scallops in Shells_—­Take desired quantity of fresh scallops—­1 pint or 1 quart, and cook them in little white wine until done.  Drain, cut in quarters, and add to them 1/2 their quantity of minced onion fried until tender, but not brown.  Moisten with white sauce, season with red pepper and salt, heap high in scallop shells, cover with breadcrumbs moistened in melted Crisco, and brown in hot oven.  Garnish with lemon slices and parsley.

November 12

Hamburg Steak Balls Mashed Potatoes Fried Parsnips Apple and Celery Salad *Baked Indian Pudding Coffee

Baked Indian Pudding_—­3-1/2 quarts milk, 3 tablespoons cornmeal, 1/2 pint molasses, 3 tablespoons Crisco, 1 teaspoon salt, 1 teaspoon cinnamon, and 1/2 teaspoon ginger.  Boil 1 quart milk; add to it molasses, Crisco, salt, and spices, and lastly meal stirred smooth with little cold milk; scald whole together, and turn into a well Criscoed baking dish.

When it begins to crust over, stir it all up from bottom, and add 1 pint of cold milk.  Repeat process every 1/2 hour, or oftener if pudding browns too fast, till 5 pints are used; then let it bake till done—­6 hours in all.  Serve hot with sauce of grated or granulated maple sugar stirred into rich cream, and kept very cold till needed.

November 13

Lamb Cutlets Potatoes *Curried Lima Beans Tomato Salad Cheese Fritters Benedictine Jelly Coffee

Curried Lima Beans_—­Chop 1 onion finely and fry it for a few minutes in 2 tablespoons Crisco, add 1 tablespoon curry powder, 1 teaspoon salt, 1 teaspoon flour, 1 teaspoon lemon juice, and 1 cup water, allow to cook slowly for 20 minutes, then add 1-1/2 cups cooked lima beans, mix well and serve hot.