rinade made by mixing six
tablespoonfuls of red wine vinegar, one tablespoonful of olive oil, half
a teaspoonful of salt, six bruised peppercorns, a minced onion, a sprig
of thyme, and a bayleaf. At the end of the hour drain the cutlets, and
dredge them with flour to dry them. Brush over each one with beaten egg,
and roll it in bread-crumbs; repeat the egging and breadcrumbing a
second time, and, if possible, leave them for an hour for the crumbs to
dry on. Half fill a deep pan with frying-fat, and when it is heated, so
as to give off a pale blue vapor, place the cutlets carefully in the
pan, and when they float on top of the fat and are of a rich brown
color, they are sufficiently cooked, and must be taken from the fat and
drained on kitchen paper before being served _en couronne_, or on a
mound of mashed potatoes, green peas, French beans, or Brussels sprouts.

[Illustration: RIB ROAST WITH YORKSHIRE PUDDING]

Veal cutlets, fillets of beef, fillets of white fish, or cutlets of cod
or hake, are excellent when prepared by the same method. (English
recipe.)

Thanksgiving Corn Cake

Sift together two cups of corn meal, two cups of white flour, four
_heaping_ teaspoonfuls of baking powder, one LEVEL teaspoonful of soda,
one teaspoonful of salt, and one-half a cup of sugar. Add one cup of
sour milk (gradually), three-fourths cup of sour cream, four eggs and
one-third a cup of melted butter.

[Illustration: THANKSGIVING CORN CAKE]

Thanksgiving Pudding

Beat the yolks of four eggs; add one pint of soft bread crumbs, one cup
of sugar, the grated rind of a lemon, one teaspoonful of salt, and one
cup of large table raisins from which the seeds have been removed; mix
all together thoroughly, then add one quart of rich milk. Bake in a very
moderate oven until firm in the center. When the pudding has cooled
somewhat, beat the whites of four eggs dry; beat in half a cup of sugar
and spread or pipe the meringue over the pudding; dredge with granulated
sugar and let cook in a very moderate oven about fifteen minutes; the
oven should be of such heat that the meringue does not color until the
last few minutes of cooking.

Coffee Fruit Punch

Add one-half a cup of fine-ground coffee to one cup of cold water, bring
very slowly to a boil, and let simmer for ten minutes. Strain, allow
grounds to settle, decant, and add one cup of sugar. Mix one-half a cup
of sifted strawberry preserve with the juice of two lemons, the juic