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over an inverted pie plate, prick the paste with a fork eight times. Bake to a delicate brown. Remove the paste from the plate, wash the plate and set the pastry inside. When cold fill with a cold, cooked cranberry filling and cover the filling with a top pastry crust, made by cutting paste to a paper pattern and baking in a pan. Arrange tart just before serving.
Cooked Cranberry Filling

Mix together three level tablespoonfuls of cornstarch, three-fourths a teaspoonful of salt and one cup and one-half of sugar; pour on one cup and one-half of boiling water and stir until boiling, then add one-third a cup of molasses, two teaspoonfuls of butter and three cups of cranberries, chopped fine. Let simmer fifteen minutes.


Pumpkin Fanchonettes

Mix together one cup and a half of dry, sifted pumpkin, half a cup of sugar, two eggs, two tablespoonfuls of molasses, one tablespoonful of ginger, two tablespoonfuls of melted butter, one teaspoonful of cinnamon, one-fourth a teaspoonful of salt, and one cup of rich milk. Pour into small tins lined with pastry, and bake about twenty-five minutes. Serve cold; just before serving decorate with whipped cream.

PUMPKIN FANCHONETTES PUMPKIN FANCHONETTES
Pilgrim Cookies
PILGRIM COOKIES PILGRIM COOKIES

Let soak overnight one cup of seedless raisins, then drain and dry on a cloth. Cream one-third a cup of butter; beat in one cup of brown sugar, one tablespoonful of milk, and two eggs, beaten light. Add the raisins, and one cup of flour, sifted with one-half a teaspoonful, each, of nutmeg and cinnamon and two teaspoonfuls and one-half of baking powder. When thoroughly mixed, add one-half a cup of graham flour, unsifted, and one-half a cup of bran, unsifted.


Pyramid Birthday Cake

Bake any good layer cake or other simple cake mixture in one or two thin sheets, in a large pan. When done cut into as many graduated circles as the child is years old. Ice each circle, top and sides, with any good cake icing, either white or tinted, and lay one above the other with layers of jelly or preserves between slices. Around each layer arrange a decoration of fresh or candied fruits of bright colors, glacéed nuts, candied rose petals or violets, bits of angelica, or any other effective decoration. Let the cake stand on a handsomely decorated dish, and small flags be inserted in the topmost layer.

FRUIT AND MELONS FRUIT AND MELONS
Stirred Brown Bread

Measure three cups of graham flour into a large mixing-bowl; add one cup of bran, and sift on to these one cup and one-half of white flour, to which one and one-fourth a teaspoonful of salt has been added. Stir together until mixed. Dissolve one teaspoonful of baking soda in a tablespoonful of hot water, and add to two cups of buttermilk. Melt two tablespoonfuls of butter and one of any preferred substitute, mix with one-half a cup of molasses, stir into the buttermilk, and add all to the dry ingredients, stirring vigorously. Lastly, add one-half a compressed yeast cake to the batter, and stir again until the yeast is thoroughly incorporated with the batter, which should be very stiff. Place in a greased bread pan, cover, set in a warm place until batter has risen to top of pan or doubled in bulk. Bake one hour in an oven with gradually increasing heat. This bread keeps fresh for a long time, and is particularly good sliced thin for sandwiches.


Swedish Pancakes With Aigre-Doux Sauce

Beat, until light, the yolks of six eggs; add one-half a teaspoonful of salt, one teaspoonful of soda, dissolved in one tablespoonful of vinegar, then two cups of sifted flour, alternately, with the beaten whites of the eggs, and if necessary add enough milk to make a thin batter. Pour a small ladleful at a time on the griddle; spread each cake, when cooked, with raspberry jam, roll up like a jelly roll, pile on a hot platter, dust over with powdered sugar, and serve with each one a spoonful of Aigre-Doux Sauce.


Aigre-Doux Sauce

Add to two cups of sour cream the juice and fine-grated rind of one large lemon. Stir in enough sugar just to develop a sweet taste, one-half a cup or more, and beat hard and long with a Dover beater until the sauce is quite light.


Sautéed Cucumbers and Tomatoes

Pare four large cucumbers and cut in quarter-inch slices; season by sprinkling with salt and pepper, then dip in beaten egg, and afterwards in fine, sifted crumbs. Proceed in the same manner with two firm tomatoes, removing the skin by dipping first into boiling water, then into cold, and rubbing the skin off. The tomatoes should be cut in half-inch slices. Heat a large spider until very hot; add two or more tablespoonfuls of dripping or other fat, and sauté in this, first the cucumbers, then the tomatoes, turning the slices when browned on one side, and cooking until crisped. Serve in a hot vegetable dish.


Skirt Steak, with Raisin Sauce

Make a rich stuffing by chopping together three-fourths a pound of veal, one-half a pound of ham, and an ounce of beef suet or other fat. Add the grated rind of a small lemon, and a teaspoonful of dried, mixed herbs, or of kitchen bouquet, two beaten eggs, a grate of nutmeg, and one cup of cream. Cook all together over hot water until mixture is the consistency of custard; thicken further with fine bread crumbs, and let cool. Divide a two-pound skirt steak into halves, crosswise, spread the stuffing over both parts, roll up each one and tie. Let steam for half an hour, then put into a hot oven to finish cooking and brown. Serve with Raisin Sauce.


Raisin Sauce for Skirt Steak

Add one-half a cup of seeded raisins to one pint of cold water, set over fire, bring slowly to a boil and let simmer, gently, for fifteen minutes. Blend two tablespoonfuls of flour with one-half a teaspoonful of salt and one-fourth a teaspoonful of white pepper, and stir this into two scant tablespoonfuls of melted butter or butter substitute; add to the raisins and water, and let boil, keeping stirred, for three minutes. Remove from fire and add the juice of one-half a lemon or two tablespoonfuls of vinegar.


Boudin Blanc

Cook a dozen small onions, sliced, in a saucepan with one cup of sweet leaf-lard. While cooking put through the meat chopper one-half a pound, each, of fresh pork and the dark and white meat of a fowl or chicken. Add to saucepan containing onions and lard, and stir in enough fine bread crumbs to make the whole the consistency of a soft dough. Add seasoning of salt and pepper with a spoonful of mixed dried herbs. Lastly, add one cup of sweet cream and three well-beaten eggs, and stir the whole until the eggs are set. Stuff this into pig entrails, making links six inches long. Keep stored in a cool place, and cook like sausage. Or the boudin may be packed into jars, and sliced or cut into dice and sautéed when cold.

Seasonable Menus for Week in November
SUNDAY WEDNESDAY Breakfast
Oranges
Corn Flakes with Hot Milk
Codfish Balls             Buttered Toast
Marmalade
Coffee

Dinner
Roast Leg of Lamb            Mashed Potatoes
Spinach with Egg            Creamed Turnips
Celery Salad
Date Soufflé
Coffee

Supper
Oyster Stew            Crackers
Lettuce-and-Peanut Butter Sandwiches
Soft Gingerbread
Cocoa
Breakfast
Winter Pears
Wheatena, Milk
Pork-and-Potato Hash
Raised Pancakes, Syrup
Coffee

Luncheon
Oyster-and-Onion Purée
Crusty Rolls
Apple-and-Nut Salad
Cocoa

Dinner
Skirt Steak with Raisin Sauce
Dry Deviled Parsnips
Baked Sweet Potatoes
Cherry Pie
Coffee
MONDAY THURSDAY Breakfast
Malt Breakfast Food, Top Milk
Scrambled Eggs with Tomato
Graham Muffins
Coffee

Luncheon
Potage Parmentier
Savory Hash, Meat and Potatoes
Tea Tarts
Russian Tea

Dinner
Planked Steak, Parkerhouse Style
Head Lettuce
King's Pudding, with Apple Jelly Sauce
Black Coffee
Breakfast
Cream of Wheat, Cream
Tomato Omelet
Stirred Brown Bread
Coffee

Luncheon
Potato-and-Peanut Sausages
Cabbage-and-Celery Salad, with Cheese
Strawberry Gelatine Jelly
Tea

Dinner
Boiled Tongue            Steamed Potatoes
Creamed Carrots            Brussels Sprouts
Apple Pie à la Mode
Coffee
TUESDAY FRIDAY Breakfast
Dates
Gluten Grits, Cream
Baked Potatoes             Bacon
Graham Toast, Butter
Coffee

Luncheon
Salmon à la Creole
Pulled Bread
Sweet Potato Croquettes
Pears in Syrup
Milk or Tea

Dinner
Stuffed Leg of Pork
Mashed Potatoes                 Apple Sauce
Fig-and-Cranberry Pie
Coffee
Breakfast
Grapefruit
Cracked Wheat, Milk
Creamed Finnan Haddie
Hashed Brown Potatoes
Popovers
Coffee

Luncheon
Frumenty with Cream
Escaloped Chipped Beef and Potatoes
Chocolate Layer Cake
Café au Lait

Dinner
Halibut Steaks
Brother Jonathan
Creamed Cabbage            Chow-Chow
Apricot Puffs with Custard Sauce
Coffee
SATURDAY Breakfast
Gravenstein Apples
Quaker Oats, Milk
Scrambled Eggs with Bacon
Steamed Brown Bread
Coffee

Luncheon
Purée of Baked Beans
Castilian Salad (Pineapple, Nuts, Apples, Grapes, Celery)
Swedish Pancakes with Aigre-Doux Sauce
Chocolate

Dinner
Veal Stew
Browned Sweet Potatoes
Lima Beans in Tomato Sauce
Leaf Lettuce with Fr. Dressing
Brown Betty with Foamy Sauce
Coffee

Menus for Thanksgiving Dinners
I

Three-Course Dinner for Small Family in Servantless House

Roast Chicken, stuffed with Chopped Celery and Oysters
Baked Sweet Potatoes
Boiled Onions

Salad
(Fine chopped apples and nuts in red apple cups)
Cream Dressing

Mince or Squash Pie à la mode
Sweet Cider
Coffee


II

A Simple Company Dinner of Six Courses

Celery
Clam Bouillon, Saltines
Ripe Olives

Roast, Chestnut-Stuffed Turkey, Giblet Sauce
Buttered Asparagus
Glazed Sweet Potatoes
Moulded Cranberry Jelly

Chicken Salad in Salad Rolls

Thanksgiving Pudding
Hard Sauce

Chocolate Ice Cream
Strawberry Sauce

Assorted Fruit
Coffee


III

A Formal Company Dinner. Eight Courses

Curled Celery
Oyster Soup, Bread Sticks
Radish Rosettes

Turbans of Flounder
Hollandaise Sauce
Potato Straws
Olives
Crusty Rolls
Salted Nuts

Capon à la Creme
(Stuffing of Potatoes, Mushrooms, Chestnuts, etc.)
Mashed Potatoes
Green Pea Timbales
Cranberry Sauce

Sweet Cider Frappé

Venison Steaks
Currant Jelly Sauce
Baked Parsnips

Apple-and-Grape Salad

Macaroon Pudding
Frozen Mince Pie
Hot Chocolate Sauce

Glacéed Walnuts
Fruit
Black Coffee


IV

Elaborate Formal Dinner. Ten Courses

Fruit Cocktail
Oysters on Half-shell
Brown Bread-and-Butter Sandwiches
Quartered Lemons

Clear Bouillon, Oysterettes
Radishes
Celery

Boiled Halibut
Potato Balls in Parsley Sauce
Sweet Pickles

Cauliflower au Gratin

Braised Turkey or Capon
Bread Stuffing
Giblet Gravy
Duchesse Potatoes
Spinach

Crystallized Ginger
Salted Pecans
Pineapple Fritters, Lemon Sauce

Granite of Cider and Apples

Cutlets of Duck, with Chopped Celery

Orange Salad

Pumpkin Pie
Raisin and Cranberry Tarts
Chocolate Parfait
Almond Cakes

Nuts
Raisins
Bonbons
Candied Orange Peel
Black Coffee

Decoration Concerning Breakfasts By Alice E. Whitaker

A certain Englishman who breakfasted with the Washington family in 1794 wrote of the occasion: "Mrs. Washington, herself, made tea and coffee for us. On the table were two small plates of sliced tongue and dry toast, bread and butter, but no broiled fish, as is the general custom." However sparing the mistress of Mt. Vernon might have been, it was the usual custom in old times to eat a hearty breakfast of meat or fish and potato, hot biscuits, doughnuts, griddle cakes and sometimes even pie was added. A section of hot mince pie was always considered a fitting ending to the winter morning meal in New England, at least.

When Charles Dickens was in the United States, in 1842, he stopped at the old Tremont house in Boston. In his "American Notes," which followed his visit to this country, he wrote critically of the American breakfast, as follows: "And breakfast would have been no breakfast unless the principal dish were a deformed beefsteak with a great flat bone in the center, swimming in hot butter and sprinkled with the very blackest of pepper."

For a time my household included a colored cook, who, according to local custom, went to her own home every night. Invariably before leaving she came to me with the short and abrupt question, "What's for?" This experience taught me the difficulty of planning breakfasts off hand. More than one beginner in housekeeping wonders whether a light breakfast of little but a roll and coffee is more healthful than one of several courses. It is an old American idea that luncheon or supper may be light, dinner varied and heavier, but breakfast must be wholesome and nourishing. This is based on the belief that it is natural for man and beast to wake up in the morning with a desire for food and unnatural to try to do the hardest work of the day with but a pretence at eating.

About twenty years ago there was much talk of the alleged healthfulness of going without breakfast entirely. For a time this plan was the object of much discussion and experiment by medical and scientific men and workers in general. The late Edward Everett Hale was a strong opponent to abstinence from breakfast by brain workers, while those who labored with hand and muscle looked with little favor on the morning fast. Finally the no-breakfast idea went the way of most fads in food.

As a compromise between the extremes of going without any breakfast, and the old-time, over-hearty meal of several courses,

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