BAKED SQUASH
Cut Hubbard squash in pieces for serving. Remove seeds and stringy portion. Put one-half teaspoon mola.s.ses in each portion and sprinkle with salt and pepper. Bake in a hot oven until tender. Put a piece of b.u.t.ter on each portion and serve in the sh.e.l.l.
STUFFED TOMATO SALAD
Select six smooth, ripe tomatoes. Scald quickly and remove skins. Cut a slice from stem ends, scoop out pulp and chill tomato cups. Drain the pulp and add an equal quant.i.ty of crisp celery cut in small pieces, cuc.u.mber cut in small dice, and shrimp broken in four pieces. Moisten with Mayonnaise Dressing. Refill tomato cups, put a rose of Mayonnaise on top of each, using pastry bag and rose tube. Serve in lettuce heart leaves.
MOCK CHERRY PIE
Mix one and one-half cups cranberries chopped moderately, three-fourths cup seeded and shredded raisins, one cup sugar, one tablespoon flour and a sprinkle of salt. Pile this mixture in a pie pan lined with Plain Paste. Dot over with one tablespoon b.u.t.ter. Add two tablespoons orange juice. Cover with Rich Paste and bake as other pies.
_November_
_An odor rich comes stealing, From out the oven bright, That sets my pulse a-reeling, And gives my heart delight._ --_R. R._
[Ill.u.s.tration]
[Sidenote: _November_
_First Sunday_]
Menu
OYSTERS ON THE HALF Sh.e.l.l
CONSOMMe d.u.c.h.eSS--IMPERIAL STICKS
CUc.u.mBER PICKLES CELERY
ROLLED RIB ROAST OF BEEF--BROWN GRAVY
FRANCONIA POTATOES BAKED TOMATOES
SPICED CRAB APPLES
ESCAROLLE SALAD
GRAHAM PLUM PUDDING WITH BROWN SUGAR SAUCE
CHEESE
COFFEE
CONSOMMe d.u.c.h.eSS
(For recipe see Page 15.)
ROLLED RIB ROAST OF BEEF
Have the ribs removed, meat rolled and skewered in shape, from a five-pound rib roast of beef, at the market, (have ribs and tr.i.m.m.i.n.gs sent with roast). Wipe meat, sprinkle with salt, pepper, dredge with flour and arrange on rack in dripping pan. Place in a hot oven and, when slightly brown, reduce heat and baste every ten minutes for the first half hour with fat in pan, afterwards every fifteen minutes during cooking. (If cooked rare it will require one hour and fifteen minutes.)
BROWN GRAVY
Drain and strain fat in the pan--return three tablespoons to dripping pan, add four and one-half tablespoons flour and brown richly (do not burn flour), add slowly one and one-half cups of Brown Stock or boiling water, stirring constantly. Season with salt, pepper, and one-half teaspoon Kitchen Bouquet.
FRANCONIA POTATOES
Wash and pare six medium-sized potatoes; parboil five minutes. Drain dry. Place on grate around roast beef. Baste with fat in pan when basting roast. Bake from thirty to thirty-five minutes, turning often or when basting roast. Sprinkle with salt and serve surrounding rolled roast, alternating with Stuffed Tomatoes.
BAKED TOMATOES
Select six smooth, firm, ripe tomatoes. Wash, wipe and cut a slice from the stem end; scoop out the seeds and soft pulp. Mix with the pulp an equal amount of corn cut from the cob, one tablespoon finely chopped green pepper, half tablespoon finely chopped onion. Season with salt and pepper, add one and one-half tablespoons melted b.u.t.ter and a teaspoon salt. Mix well and refill tomato cups; sprinkle tops with b.u.t.tered crumbs. Place tomatoes in a granite dripping pan and bake until tomatoes are soft and crumbs are brown. Remove to serving dish with a broad knife and serve.
SPICED CRAB APPLES
Pick over, wash and drain firm crab apples, do not remove the stems.
(Apples must not be too ripe). For eight pounds of fruit allow four pounds of sugar, one quart vinegar, one-fourth cup whole cloves, one-fourth cup stick cinnamon broken in pieces. Boil sugar, vinegar and spices ten minutes. Strain and tie spices loosely in a piece of cheese cloth. Put fruit in strained liquor, also bag of spices, and cook slowly until fruit can be easily pierced with a small wooden skewer (tooth-pick). Remove fruit and fill a sterilized stone jar. Simmer liquor slowly until reduced to half the original quant.i.ty; pour over fruit. Lay bag of spices on top; seal and store.
ESCAROLLE SALAD
Marinate the bleached leaves of two heads of escarolle with French Dressing. Chill one hour before serving that it may be crisp. Sprinkle thickly with finely chopped chives and a sweet, red, bell pepper chopped very fine or cut in fine thread-like rings.
GRAHAM PLUM PUDDING
1-1/2 cups Graham flour.
1 cup N. O. mola.s.ses.
1/2 cup milk.
1 cup seeded raisins.
1 teaspoon cinnamon.
1/4 teaspoon cloves.
2 eggs well beaten.