3/4 cup sugar.
2 cups whipping cream.
1/4 teaspoon salt.

PROCESS: Add cold water to rice and cook in double boiler thirty
minutes. Drain, return to double boiler, add milk and cook until rice is
tender, then rub through puree strainer. Beat egg yolks very light, add
sugar and salt, then pour slowly on hot rice. Cook until mixture
thickens, cool and half freeze. Then fold in the cream, whipped until
stiff. Fill a round mould, pack in salt and ice, let stand two or three
hours. Drain slices of canned pineapple; add one-half cup sugar to
liquor and two shavings orange peel. Place on range and reduce slowly to
a thick syrup. Cut slices of pineapples in half crosswise, lay them in
syrup for two hours. Unmould pudding and garnish with the pineapple,
placing cut side down.

EDITOR'S NOTE:

_This menu would also prove very acceptable for a Thanksgiving Day
Dinner._

[Sidenote: _November_

_Third Sunday_]

Menu

OYSTER SOUP

CRISP OYSTER CRACKERS

CELERY PEPPER MANGOES

ROAST TURKEY

BREAD STUFFING GIBLET SAUCE

CRANBERRY JELLY

MASHED POTATOES--BAKED HUBBARD SQUASH

SWEET CORN, NEW ENGLAND STYLE CREAMED ONIONS

SPICED PEARS HOT SLAW

THANKSGIVING PUDDING DRAWN BUTTER SAUCE

PUMPKIN PIE APPLE PIE

FRUITS--NUTS--RAISINS--STUFFED DATES

WATER BISCUIT--CHEESE

CAFE NOIR

* * * * *

OYSTER SOUP

(For recipe see Page 162.)

ROAST TURKEY

Select a plump, ten-pound young turkey; dress, clean, stuff and truss in
shape; place it on thin slices of fat pork laid in the bottom of
dripping pan; rub the entire surface with salt, sprinkle with pepper and
dredge with flour. Place in a hot oven and brown delicately. Turn and
brown back of turkey; then turn breast side up; continue browning and
basting every ten minutes until bird is evenly and richly browned. Add
two cups water to fat in pan; continue basting every fifteen minutes
until bird is tender, which may be determined by piercing leg with small
wooden skewer. It will require from three to three and one-half hours,
depending upon the age of the bird. If the turkey is browning too
rapidly, cover with a piece of heavy paper well-buttered, placed over
turkey buttered side down. Remove the skewer and strings before placi