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