ons baking powder, 1/2 teaspoon grated
nutmeg, and 1 cup chopped raisins. Crisco baking cups and fill half
full with mixture and steam for 1 hour.

December 15

_Boiled Ham
Fried Potatoes
Asparagus on Toast
Bar-Le-Duc and Cheese Sandwiches
*Cocoanut Pie
Coffee_

_*Cocoanut Pie_--1 cup chopped cocoanut, 3 eggs, 1 cup cream, 1
cup milk, 2 tablespoons cornstarch, 4 tablespoons cold water, 2
tablespoons Crisco, 6 tablespoons sugar, and some Crisco pastry. Line
2 pie plates with Crisco pastry. Put milk and cream into saucepan,
bring to boiling point, add cornstarch mixed with water. Remove
saucepan from fire, stir in Crisco. Let stand until perfectly cold.
Beat up yolks of eggs and sugar together, then add cocoanut to them.
Add this mixture to milk with stiffly beaten whites of eggs. Divide
into prepared pie plates and bake in moderate oven for 30 minutes.
Serve hot.

December 16

_Baked Fish Pudding
Galantine of Veal
*Pea Croquettes
Tomato Sauce
Cream Cheese Salad
Chocolate Meringues
Coffee_

_*Pea Croquettes_--Boil 1 cup dried peas that have been soaked over
night, till tender, strain and press through sieve. Fry 1 chopped
onion in 1 tablespoon Crisco, add to peas, with 1 tablespoon melted
Crisco, 2 tablespoons flour, salt and pepper to taste, 2 beaten eggs,
and breadcrumbs to make stiff enough to form into croquettes. Brush
over with beaten egg, toss in breadcrumbs, and fry golden brown in hot
Crisco. Serve hot with tomato sauce.

December 17

_Farina Soup
Salmon Loaf
Glazed Potatoes
Stewed Carrots
Cabbage Salad
*Pear Croquettes
Coffee_

_*Pear Croquettes_--6 halves canned pears, 1/2 cup rice, 2 tablespoons
sugar, 2 cups milk, 1 lemon, 1 egg, lady fingers and angelica. Put
milk and sugar in saucepan, bring to boil, and then add rice and
grated rind of 1 lemon. Stir this over fire until rice is tender and
milk absorbed, then turn it on to plate, and put aside to cool. Stand
pears on hair sieve until syrup has drained away, then stuff hollow
side with boiled rice, shaping it to a dome, so that they look like
whole pears. Beat egg on plate, crush lady fingers, and rub them
through wire sieve. Dip stuffed pears in egg, and toss in lady finger
crumbs. Have ready pan of hot Crisco, fry croquettes in it until a
golden brown. Take them up, and drain on paper. Insert small piece
of angelica in end of each to represent pear-stalk. Dish up and serve
hot.