Chapter M: Meats (11)

*_Pastry Fingers_--Sift ½ cup pastry flour, 2 cups entire wheat flour, and 1 teaspoon salt into basin, add 3 tablespoons Crisco, and ½ cup butter, cut them into flours with knife until finely divided. Then rub in fine with finger tips and make into stiff paste with cold water. Roll out ¼ inch in thickness, cut in finger shape pieces, lay on Criscoed tins and bake from 7 to 10 minutes in hot oven. Cool, brush over with slightly beaten egg white, and sprinkle with salted pine nuts. Return to oven to brown nut meats.

December 30

_Sirloin Steak_
_Glazed Pumpkin_
_Marbled Potatoes_
_Celery Salad_
_Cheese Relish_
*_Boston Pudding_
_Coffee_

*_Boston Pudding_--Cut 1 loaf bread into thin slices and spread with Crisco. Crisco baking dish, put into it layer bread, sprinkle over 1 tablespoon each cinnamon, cloves, ginger, and nutmeg, then a layer seeded raisins, and so on till dish is full. Pour over 1 quart milk sweetened to taste, with 3 well beaten eggs, allow to soak 4 hours, then add 2 cups more milk sweetened to taste. Cover dish and bake in moderate oven 3 hours. Serve with wine sauce.

December 31

_Codfish, Delmonico Style_
_Roasted Leg of Lamb_
*_Chestnut Boulettes_
_Baked Potato Strips_
_Watercress and Green Pepper Salad_
_Cherry and Almond Parfait_
_Lady Fingers_
_Coffee_

*_Chestnut Boulettes_--Mix together in a basin 1 cup mashed chestnuts, which have been peeled after cooking in boiling salted water, beat into this 1 tablespoon whipped cream, ½ tablespoon Crisco, ¼ teaspoon salt, 2 egg yolks, 1 tablespoon sugar, 1 teaspoon sherry wine. Cool and fold in beaten egg whites, form into small balls, dip in beaten egg, toss in crumbs and fry in hot Crisco. Drain and serve.

Transcriber’s Notes:

1. Obvious printers’, punctuation and spelling errors have been corrected silently.

2. Some hyphenated and non-hyphenated versions of the same words have been retained as in the original.

3. Italics are shown as _xxx_.