n and drain cabbage. Either chop finely or rub through a
sieve. Melt 1 tablespoon Crisco in pan, put in cabbage, stir it well,
add 3 tablespoons cream gradually, salt and pepper to taste.

When thoroughly hot, pile in hot dish, and garnish with sippets fried
bread or toast.

November 8

_Cold Corned Beef
Baked Potatoes
Pickled Beets
Cauliflower Salad
Cheese Wafers
*Golden Pudding
Coffee_

_*Golden Pudding_--Line and ornament small pudding dish with puff
pastry. Beat 2 tablespoons Crisco with 4 tablespoons sugar till
creamy, add 4 tablespoons cakecrumbs, yolks 3 eggs beaten with 1/2
cup milk, 1/2 teaspoon salt, grated rind and strained juice 2 oranges.
Pour into pudding dish, and bake 40 minutes. Whip up egg whites to
stiff froth, stir in 3 tablespoons sugar, few drops yellow color, 1
teaspoon orange extract, and pile on top of pudding. Put back in oven
to brown.

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 bro