An Odd Volume of Cookery by Louise Lane Morrisey and Marion Lane Sweeney\r\n\r\nEasy Bouillabaisse\r\nPut one can tomato soup and one can pea soup in top of double boiler and heat. \r\nAdd 1 large can lobster meat, or the steamed meat from 1 fresh lobster, diced. \r\nAdd 4 cups cream, 2 Tbsp. sherry and salt and pepper to taste. \r\nServe over toasted French bread, in soup bowls. \r\nServes 6.\r\n\r\nHarvard Beets\r\nDice 12 cooked beets. Put 1 cup sugar and 1\/2 cup vinegar in saucepan and boil 5 minutes. Add beets and let stand 1 hour. Just before serving, heat and add 4 Tbsp. butter. \r\nServes 6.\r\n\r\nVenison Cutlets\r\nHave venison at room temperature. Slice venison into 1\/4 to 1\/2-inch thick cutlets. Season with salt and pepper and cook 3-5 minutes in 2 Tbsp. of butter. \r\nMelt 2 Tbsp. of butter and add 2 Tbsp. of flour, 1\/2 cup currant (or grape) jelly and 1\/2 cup of port. Thicken and pour over cutlets. Simmer 2 to 5 minutes. \r\nGarnish with parsley.\r\n\r\nCranberry Chiffon Pie\r\nPut 4 egg yolks in top of double boiler and beat slightly with a fork; add 1\/2 cup of sugar, 1 Tbsp. lemon juice, 2\/3 cup cranberry juice and 1\/2 tsp. salt. \r\nCook over boiling water until mixture slightly coats spoon. Remove from heat and cool. \r\nSoak 1 Tbsp. of gelatin in 1\/4 cup of cranberry juice for 5 minutes. \r\nWhen custard mixture is cool, add soaked gelatin to it. \r\nBeat 4 egg whites until stiff, then beat in 1\/2 cup of sugar. Fold egg whites carefully into cranberry gelatin mixture. \r\nPour into baked pie shell and chill. \r\nServe with whipped cream.