Chestnut Soup Pork Chops Apple Sauce Potatoes Steamed Squash Lettuce and Pepper Salad *Raisin Roly Poly Coffee
Raisin Roly Poly_—2 cups flour, 2 cups breadcrumbs, 3/4 cup Crisco, 1/2 cup brown sugar, 1/4 pound stoned raisins, 1/4 tablespoon salt, and cold water. Rub Crisco well into flour, breadcrumbs, sugar, salt, and add raisins stoned and halved. Add enough water to mix whole into soft paste. Roll into neat shape. Roll up in floured and scalded pudding cloth, tying ends securely. Put in pan of fast boiling water, and let boil steadily for 3 hours. Take off cloth, and serve pudding on hot dish.
Corn Chowder Bread Sticks Chicken and Chestnut Salad Stuffed Celery *Raisin Puffs Vanilla Sauce Coffee
Raisin Puffs_—Beat 2 tablespoons Crisco with 1/2 cup sugar till creamy, add 1 beaten egg, 1/4 teaspoon salt, 1/2 cup milk, 1-1/3 cups flour sifted with 2 teaspoons 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.
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.
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.