_*Date Pudding_--Clean, stone, and chop 1 pound dates, add 1 cup English walnut meats, broken in pieces, 1/2 cup flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Beat up 4 egg whites to stiff froth, then fold in 1/2 cup sugar, add beaten egg yolks, 1/2 tablespoon melted Crisco and date mixture. Turn into Criscoed tin and bake in moderate oven 30 minutes. Cut in squares and serve cold with whipped cream.
_*Fried Smelts Sauce Tartare Roast Chicken Creamed Chestnuts Canned Stringless Beans Orange and Romaine Salad Mint Ice Cream Coffee_
_*Fried Smelts_--Clean, trim the fins, and remove gills; wipe very dry, roll in flour, brush over with beaten egg, roll in crumbs and fry in hot Crisco until crisp; drain on soft paper, dish on lace paper in a heap, and garnish with fried parsley, serve with sauce tartare. Smelts make a nice garnish for many fish dishes, the tails drawn through the eyes, dressed as above, and fried.
_Bisque of Clams Boiled Fish Hollandaise Sauce Potatoes Baked Parsnips Celery Salad *Italian Fritters Coffee_
_*Italian Fritters_--1 egg, 1 cup milk, grated rind 1 lemon, 2 tablespoons Crisco, 5 slices stale cake, 1/2 teaspoon powdered cinnamon, sugar and few grains salt. Cake should be about a 1/4 of an inch thick, not less. Cut out into oval or round shapes with cutter. Beat egg, mix with milk, lemon rind, salt, and about 1 teaspoon sugar. Lay slices of cake in this custard until they are soft, but not crumbly; time will depend upon how stale cake is. Heat 1/2 Crisco in frying pan, lift few pieces of cake up carefully and lay them in hot Crisco. Brown 1 side, then turn them over and brown other side also. Add some pieces of Crisco as required. Mix cinnamon with 2 teaspoons sugar and sprinkle some of these over each fritter. Serve with hard sauce.
_Cannelon of Beef Creamed Cabbage Franconia Potatoes Cranberry Salad Cheese Wafers *Baba with Syrup Coffee_
_*Baba with Syrup_--Sift 3 cups flour and 1/2 teaspoon salt into a basin, add 1 yeast cake dissolved in 1/2 cup lukewarm milk; make well in center of flour, pour in 5 beaten eggs, mix with the hand for 5 minutes. Put it into Criscoed basin, spread over with 1/2 cup Crisco, cover and put in warm place until it has risen to twice its original size. Knead until elastic, add 1 tablespoon sugar, 2 tablespoons currants, 2 tablespoons sultana raisins, knead again. Turn into large Criscoed mold. It should not be more than half full. Allow to rise to top of tin, then bake in moderate oven for 30 minutes. Turn out and pour syrup over it. To make syrup, boil 2 cups water with 1/4 cup sugar for 10 minutes, then add 2 tablespoons apricot jam and boil 5 minutes. Strain, add 1 wineglass rum and bring to boiling point.