What’s Cookin’?

An Odd Volume of Cookery by Louise Lane Morrisey and Marion Lane Sweeney

Easy Bouillabaisse
Put one can tomato soup and one can pea soup in top of double boiler and heat.
Add 1 large can lobster meat, or the steamed meat from 1 fresh lobster, diced.
Add 4 cups cream, 2 Tbsp. sherry and salt and pepper to taste.
Serve over toasted French bread, in soup bowls.
Serves 6.

Harvard Beets
Dice 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.
Serves 6.

Venison Cutlets
Have 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.
Melt 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.
Garnish with parsley.

Cranberry Chiffon Pie
Put 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.
Cook over boiling water until mixture slightly coats spoon. Remove from heat and cool.
Soak 1 Tbsp. of gelatin in 1/4 cup of cranberry juice for 5 minutes.
When custard mixture is cool, add soaked gelatin to it.
Beat 4 egg whites until stiff, then beat in 1/2 cup of sugar. Fold egg whites carefully into cranberry gelatin mixture.
Pour into baked pie shell and chill.
Serve with whipped cream.