_Roast Duck Egg Plant Croquettes Peppers Stuffed with Rice Canned Pears on Lettuce, with Mayonnaise *Brown Bread Souffle Coffee_ _*Brown Bread Souffle_--Melt 2-1/2 tablespoons Crisco, add 1/2 cup milk, 1/2 cup cream, 2 cups brown breadcrumbs, 1/4 teaspoon salt, and grated rind 1 lemon; let boil 2 minutes, stirring well, remove pan from fire, add 4 tablespoons sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and when cool, beaten yolks 4 eggs. Beat egg whites stiffly and add them lightly. Pour mixture into Criscoed tin, cover with Criscoed paper and steam gently 1 hour. Serve hot with sweet sauce. November 7 _Corned Beef *Cabbage, a la Creme Potatoes Olive Salad Hasty Pudding Cocoanut Cakes Coffee_ _*Cabbage, a la Creme_--Trim and wash 1 cabbage, then boil in boiling salted water, adding 1 peeled onion stuck with 2 cloves. When tender take out onion 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_