CRANBERRY JELLY IN ORANGE CUPS ORANGE AND CHERRY SALAD STEAMED FIG PUDDING FOAMY SAUCE COFFEE FRUIT NUTS AND RAISINS Color Scheme: Red and Yellow Table Decoration A centerpiece may be made of half a pumpkin hollowed out to form a basket and filled with fruit, having red apples showing at the top and Tokay grapes hanging over the sides in a careless yet artistic manner. If desired, red and yellow ribbon and crepe paper can be used effectively. Clear Tomato Soup Cook I can of tomatoes with i pint water, I slice onion, 12 peppercorns, a bit of bay leaf, 4 cloves, 2 t sugar, i t salt, for 20 m. Strain and add ^ t soda. Bind with 2 T butter and 3 T flour✪ Clear Tomato Soup. Reheat and serve. Cracker Crisps Split the thick milk crackers, butter the inside and toast. Potato Stuffing Mix 2 c hot mashed potato, 2 c stale bread crumbs, 2 t salt, I t thyme, 3 T finely chopped onion, and ^ c melted butter. Use with roast fowl. Candied Sweet Potatoes, p. 59. Cranberry Jelly, p. 93. NOVEMBER MENUS 99 Orange and Cherry Salad Remove the white membrane from the pulp of 2 oranges and cut each section into half, crosswise. Mix i c pine- apple, cut into cubes, with 3^ c candied cherries, halved, by tossing together with two forks. Add the oranges and cover the salad with Lemon Cream Sauce. Lemon Cream Sauce To ^2 c cream, whipped, add 4 T sugar and 3 T lemon juice. Pour over the salad. Steamed Fig Pudding To 2^/2 c flour, sifted with i t soda, i t each ginger, cinna- mon and nutmeg, add i c molasses, i c sweet milk, i c chopped suet, i c chopped figs and i c stoned raisins. Steam in moulds the size of pound baking-powdei tins, 2 hours. Foamy Sauce Beat the whites of 2 eggs until foamy, add i c sugar, beat well, then add i c scalded milk and the juice of i lemon. Water may be substituted for milk. To make it yellow use the whole egg. Preparing the Meal Prepare and stuff the turkey the day before. If it is a large turkey, weighing over 10 pounds, it would be best to bake it for an hour the night before, leaving it in the oven as it cools off. Then start the baking again about 8 o'clock in the morning, keeping the temperature very low and basting from time to time. While baking it should be laid first on one side, then the other, and as soon as browned turned on the breast and left there until a few minutes before taking from the oven, when it should be turned on the back, allowing the breast to brown. The turkey should be dressed the day before, full direc- tions for which will be found in "Helpful Suggestions," page lOi. The cranberry jelly can be made if desired the day before, reheated in the morning, and poured into the orange cups. In the morning the orange cups may be prepared by cutting well shaped oranges into halves, crosswise. Remove the 100 LESSONS IN COOKING pulp carefully so that it can be used for salad. If desired, scallop the edges and fill with the cranberry jelly, putting in a cool place to set.

AI-modernized reading of the original text

CRANBERRY JELLY IN ORANGE CUPS ORANGE AND CHERRY SALAD STEAMED FIG PUDDING FOAMY SAUCE FRUIT NUTS AND RAISINS Color Scheme: Red and Yellow Table Decoration A centerpiece may be made of half a pumpkin hollowed out to form a basket and filled with fruit, having red apples showing at the top and Tokay grapes hanging over the sides in a careless yet artistic manner. If desired, red and yellow ribbon and crepe paper can be used effectively. Clear Tomato Soup Cook I can of tomatoes with i pint water, I slice onion, 12 peppercorns, a bit of bay leaf, 4 cloves, 2 t sugar, i t salt, for 20 m. Strain and add ^ t soda. Bind with 2 T butter and 3 T flour. Reheat and serve. Cracker Crisps Split the thick milk crackers, butter the inside and toast. Potato Stuffing Mix 2 c hot mashed potato, 2 c stale bread crumbs, 2 t salt, I t thyme, 3 T finely chopped onion, and ^ c melted butter. Use with roast fowl. Candied Sweet Potatoes, p. 59. Cranberry Jelly, p. 93. Orange and Cherry Salad Remove the white membrane from the pulp of 2 oranges and cut each section into half, crosswise. Mix i c pineapple, cut into cubes, with 3^ c candied cherries, halved, by tossing together with two forks. Add the oranges and cover the salad with Lemon Cream Sauce. Lemon Cream Sauce To ^2 c cream, whipped, add 4 T sugar and 3 T lemon juice. Pour over the salad. Steamed Fig Pudding To 2^/2 c flour, sifted with i t soda, i t each ginger, cinnamon and nutmeg, add i c molasses, i c sweet milk, i c chopped suet, i c chopped figs and i c stoned raisins. Steam in moulds the size of pound baking-powder tins, 2 hours. Foamy Sauce Beat the whites of 2 eggs until foamy, add i c sugar, beat well, then add i c scalded milk and the juice of i lemon. Water may be substituted for milk. To make it yellow use the whole egg. Preparing the Meal Prepare and stuff the turkey the day before. If it is a large turkey, weighing over 10 pounds, it would be best to bake it for an hour the night before, leaving it in the oven as it cools off. Then start the baking again about 8 o'clock in the morning, keeping the temperature very low and basting from time to time. While baking it should be laid first on one side, then the other, and as soon as browned turned on the breast and left there until a few minutes before taking from the oven, when it should be turned on the back, allowing the breast to brown. The turkey should be dressed the day before, full directions for which will be found in "Helpful Suggestions," page lOi. The cranberry jelly can be made if desired the day before, reheated in the morning, and poured into the orange cups. In the morning the orange cups may be prepared by cutting well shaped oranges into halves, crosswise. Remove the pulp carefully so that it can be used for salad. If desired, scallop the edges and fill with the cranberry jelly, putting in a cool place to set.

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Lessons in cooking through preparation of meals