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.

[Illustration]

[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 re