initial commit of ebook 13286HEAD main

author: Roger Frank <rfrank@pglaf.org> 2025-10-15 04:41:48 -0700
committer: Roger Frank <rfrank@pglaf.org> 2025-10-15 04:41:48 -0700
commit: 93a1c73f5d86b1d65c97d0a5806a55bad0c3d421 (patch)
tree: 88fa48af99d21e2968b97da5020eee5dfac94129 /13286-h
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diff --git a/13286-h/13286-h.htm b/13286-h/13286-h.htm
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+<!DOCTYPE html PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN">
+<html>
+<head>
+<meta name="generator" content="HTML Tidy, see www.w3.org">
+<meta http-equiv="Content-Type" content=
+"text/html; charset=UTF-8">
+<title>The Project Gutenberg eBook of The Story Of Crisco.</title>
+<style type="text/css">
+/*<![CDATA[  XML blockout */
+<!--
+    P {  margin-top: .75em;
+         text-align: justify;
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+    .poem span.i4     {display: block; margin-left: 4em;}
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+    // -->
+    /* XML end  ]]>*/
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+</style>
+</head>
+<body>
+<div>*** START OF THE PROJECT GUTENBERG EBOOK 13286 ***</div>
+
+<h1>The Story of CRISCO</h1>
+
+<h2><img title="" alt="The Story of CRISCO" src="images/story.jpg"
+width="469" height="630"></h2>
+
+<a name="Page_1"></a>
+<center>1913<br>
+<a name="Page_0"></a>1914<br>
+1915<br>
+1916<br>
+The Procter &amp; Gamble Co.<br>
+Cincinnati<br>
+ELEVENTH EDITION<br>
+<br>
+<i>Price Twenty-Five Cents</i></center>
+
+<hr style="WIDTH: 65%">
+<a name="TABLE_OF_CONTENTS"></a>
+
+<h2>TABLE OF CONTENTS</h2>
+
+<a name="Page_2"></a>
+
+<p><a href="#INTRODUCTION">Introduction</a></p>
+
+<p><a href="#The_Story_of_Crisco">The Story of Crisco</a></p>
+
+<p><a href=
+"#Things_to_Remember_in_Connection_with_These_Recipes">Things To
+Remember</a></p>
+
+<p><a href="#Hints_to_Young_Cooks">Hints To Young Cooks</a></p>
+
+<p><a href="#How_to_Choose_Foods">How To Choose Foods</a></p>
+
+<p><a href="#Methods_of_Cooking">Methods of Cooking</a></p>
+
+<p><a href="#Time_table">Time Table for Cooking</a></p>
+
+<p><a href="#The_Art_of_Carving">The Art of Carving</a></p>
+
+<p><a href="#SOUPS">Soups</a></p>
+
+<p><a href="#FISH">Fish</a></p>
+
+<p><a href="#MEATS">Meats</a></p>
+
+<p><a href="#VEGETABLES">Vegetables</a></p>
+
+<p><a href="#SALADS">Salads</a></p>
+
+<p><a href="#PUDDINGS">Puddings</a></p>
+
+<p><a href="#SANDWICHES">Sandwiches</a></p>
+
+<p><a href="#PASTRIES">Pastries</a></p>
+
+<p><a href="#BREADS_c">Breads</a></p>
+
+<p><a href="#CAKES">Cakes</a></p>
+
+<p><a href="#VEGETARIAN_DISHES">Vegetarian Dishes</a></p>
+
+<p><a href="#EGGS">Eggs</a></p>
+
+<p><a href="#CANDIES">Candies</a></p>
+
+<p><a href="#Calendar">Calendar of Dinners</a></p>
+
+<table cellspacing="0" cellpadding="2" align="center" summary=""
+border="0">
+<tbody>
+<tr>
+<td align="left">
+<h3>A</h3>
+</td>
+</tr>
+
+<tr>
+<td align="left"><b>APPETIZERS</b></td>
+</tr>
+
+<tr>
+<td align="left">Lettuce Cocktail</td>
+<td align="left"><a href="#Page_153">153</a></td>
+</tr>
+
+<tr>
+<td align="left">Onion Cocktail</td>
+<td align="left"><a href="#Page_161">161</a></td>
+</tr>
+
+<tr>
+<td align="left">
+<h3>B</h3>
+</td>
+</tr>
+
+<tr>
+<td align="left"><b>BREADS</b></td>
+</tr>
+
+<tr>
+<td align="left">Apple Strudel</td>
+<td align="left"><a href="#Page_221">221</a></td>
+</tr>
+
+<tr>
+<td align="left">Boston Brown</td>
+<td align="left"><a href="#Page_98">98</a></td>
+</tr>
+
+<tr>
+<td align="left">Brown Nut</td>
+<td align="left"><a href="#Page_98">98</a></td>
+</tr>
+
+<tr>
+<td align="left">Coffee</td>
+<td align="left"><a href="#Page_99">99</a></td>
+</tr>
+
+<tr>
+<td align="left">Coffee, Swedish</td>
+<td align="left"><a href="#Page_113">113</a></td>
+</tr>
+
+<tr>
+<td align="left">Corn</td>
+<td align="left"><a href="#Page_100">100</a></td>
+</tr>
+
+<tr>
+<td align="left">Crisco Milk</td>
+<td align="left"><a href="#Page_101">101</a></td>
+</tr>
+
+<tr>
+<td align="left">Fruit, Yorkshire</td>
+<td align="left"><a href="#Page_114">114</a></td>
+</tr>
+
+<tr>
+<td align="left">Gluten</td>
+<td align="left"><a href="#Page_104">104</a></td>
+</tr>
+
+<tr>
+<td align="left">Graham</td>
+<td align="left"><a href="#Page_102">102</a></td>
+</tr>
+
+<tr>
+<td align="left">Health</td>
+<td align="left"><a href="#Page_105">105</a></td>
+</tr>
+
+<tr>
+<td align="left">Hominy</td>
+<td align="left"><a href="#Page_105">105</a></td>
+</tr>
+
+<tr>
+<td align="left">Nut, Steamed</td>
+<td align="left"><a href="#Page_112">112</a></td>
+</tr>
+
+<tr>
+<td align="left">Raisin and Buttermilk</td>
+<td align="left"><a href="#Page_109">109</a></td>
+</tr>
+
+<tr>
+<td align="left">Raisin and Nut</td>
+<td align="left"><a href="#Page_221">221</a></td>
+</tr>
+
+<tr>
+<td align="left">Rolled Oats</td>
+<td align="left"><a href="#Page_109">109</a></td>
+</tr>
+
+<tr>
+<td align="left">Rye, Swedish</td>
+<td align="left"><a href="#Page_113">113</a></td>
+</tr>
+
+<tr>
+<td align="left">Savarin</td>
+<td align="left"><a href="#Page_110">110</a></td>
+</tr>
+
+<tr>
+<td align="left">Southern Spoon</td>
+<td align="left"><a href="#Page_112">112</a></td>
+</tr>
+
+<tr>
+<td align="left">Water</td>
+<td align="left"><a href="#Page_114">114</a></td>
+</tr>
+
+<tr>
+<td align="left">Wheat, Entire</td>
+<td align="left"><a href="#Page_102">102</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>BREADS</b></td>
+</tr>
+
+<tr>
+<td align="left"><b>Biscuits, Rolls, Etc.</b></td>
+</tr>
+
+<tr>
+<td align="left">Baking Powder Biscuit</td>
+<td align="left"><a href="#Page_97">97</a></td>
+</tr>
+
+<tr>
+<td align="left">Buttermilk Biscuit</td>
+<td align="left"><a href="#Page_98">98</a></td>
+</tr>
+
+<tr>
+<td align="left">Citron Buns</td>
+<td align="left"><a href="#Page_99">99</a></td>
+</tr>
+
+<tr>
+<td align="left">Cornmeal Rolls</td>
+<td align="left"><a href="#Page_100">100</a></td>
+</tr>
+
+<tr>
+<td align="left">Crisco Batter Cakes</td>
+<td align="left"><a href="#Page_101">101</a></td>
+</tr>
+
+<tr>
+<td align="left">Dessert Biscuit</td>
+<td align="left"><a href="#Page_101">101</a></td>
+</tr>
+
+<tr>
+<td align="left">Fruit Rolls</td>
+<td align="left"><a href="#Page_104">104</a></td>
+</tr>
+
+<tr>
+<td align="left">Hot Cross Buns</td>
+<td align="left"><a href="#Page_106">106</a></td>
+</tr>
+
+<tr>
+<td align="left">Lunch Rolls</td>
+<td align="left"><a href="#Page_107">107</a></td>
+</tr>
+
+<tr>
+<td align="left">Maryland Beaten Biscuits</td>
+<td align="left"><a href="#Page_107">107</a></td>
+</tr>
+
+<tr>
+<td align="left">Scones, Cream</td>
+<td align="left"><a href="#Page_100">100</a></td>
+</tr>
+
+<tr>
+<td align="left">Scones, Oven</td>
+<td align="left"><a href="#Page_108">108</a></td>
+</tr>
+
+<tr>
+<td align="left">Soda Beaten Biscuit</td>
+<td align="left"><a href="#Page_111">111</a></td>
+</tr>
+
+<tr>
+<td align="left">Sour Milk Biscuit</td>
+<td align="left"><a href="#Page_111">111</a></td>
+</tr>
+
+<tr>
+<td align="left">Twin Biscuit</td>
+<td align="left"><a href="#Page_113">113</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>BREADS</b></td>
+</tr>
+
+<tr>
+<td align="left"><b>Muffins, Etc.</b></td>
+</tr>
+
+<tr>
+<td align="left">Bran Gems</td>
+<td align="left"><a href="#Page_98">98</a></td>
+</tr>
+
+<tr>
+<td align="left">Columbia Muffins</td>
+<td align="left"><a href="#Page_100">100</a></td>
+</tr>
+
+<tr>
+<td align="left">Corn Cakes</td>
+<td align="left"><a href="#Page_194">194</a></td>
+</tr>
+
+<tr>
+<td align="left">Ginger Gems</td>
+<td align="left"><a href="#Page_104">104</a></td>
+</tr>
+
+<tr>
+<td align="left">Golden Corn Muffins</td>
+<td align="left"><a href="#Page_105">105</a></td>
+</tr>
+
+<tr>
+<td align="left">Imperial Muffins</td>
+<td align="left"><a href="#Page_106">106</a></td>
+</tr>
+
+<tr>
+<td align="left">Muffins</td>
+<td align="left"><a href="#Page_107">107</a></td>
+</tr>
+
+<tr>
+<td align="left">Pop Overs</td>
+<td align="left"><a href="#Page_198">198</a></td>
+</tr>
+
+<tr>
+<td align="left">Rye Muffins</td>
+<td align="left"><a href="#Page_110">110</a></td>
+</tr>
+
+<tr>
+<td align="left">Sour Milk Tea Cakes</td>
+<td align="left"><a href="#Page_112">112</a></td>
+</tr>
+
+<tr>
+<td align="left">
+<h3>C</h3>
+</td>
+</tr>
+
+<tr>
+<td align="left"><b>CAKES</b></td>
+</tr>
+
+<tr>
+<td align="left">Almond and Citron</td>
+<td align="left"><a href="#Page_130">130</a></td>
+</tr>
+
+<tr>
+<td align="left">Black Cake with Prune Filling</td>
+<td align="left"><a href="#Page_119">119</a></td>
+</tr>
+
+<tr>
+<td align="left">Boiling Water</td>
+<td align="left"><a href="#Page_120">120</a></td>
+</tr>
+
+<tr>
+<td align="left">Butterless-Milkless-Eggless</td>
+<td align="left"><a href="#Page_120">120</a></td>
+</tr>
+
+<tr>
+<td align="left">Caramel</td>
+<td align="left"><a href="#Page_121">121</a></td>
+</tr>
+
+<tr>
+<td align="left">Chocolate</td>
+<td align="left"><a href="#Page_121">121</a></td>
+</tr>
+
+<tr>
+<td align="left">Chocolate, Black</td>
+<td align="left"><a href="#Page_181">181</a></td>
+</tr>
+
+<tr>
+<td align="left">Cream Puffs</td>
+<td align="left"><a href="#Page_123">123</a></td>
+</tr>
+
+<tr>
+<td align="left">Cream Puff Balls</td>
+<td align="left"><a href="#Page_123">123</a></td>
+</tr>
+
+<tr>
+<td align="left">Cushion</td>
+<td align="left"><a href="#Page_198">198</a></td>
+</tr>
+
+<tr>
+<td align="left">Devil's Food</td>
+<td align="left"><a href="#Page_124">124</a></td>
+</tr>
+
+<tr>
+<td align="left">Dutch Apple</td>
+<td align="left"><a href="#Page_214">214</a></td>
+</tr>
+
+<tr>
+<td align="left">Feather</td>
+<td align="left"><a href="#Page_210">210</a></td>
+</tr>
+
+<tr>
+<td align="left">Fig</td>
+<td align="left"><a href="#Page_125">125</a></td>
+</tr>
+
+<tr>
+<td align="left">Flag</td>
+<td align="left"><a href="#Page_194">194</a></td>
+</tr>
+
+<tr>
+<td align="left">Fruit Cake, Apple Sauce</td>
+<td align="left"><a href="#Page_119">119</a></td>
+</tr>
+
+<tr>
+<td align="left">Fruit Cake, Crisco</td>
+<td align="left"><a href="#Page_123">123</a></td>
+</tr>
+
+<tr>
+<td align="left">Fruit Cake, Southern</td>
+<td align="left"><a href="#Page_132">132</a></td>
+</tr>
+
+<tr>
+<td align="left">Fruit Drops</td>
+<td align="left"><a href="#Page_103">103</a></td>
+</tr>
+
+<tr>
+<td align="left">Genoa</td>
+<td align="left"><a href="#Page_185">185</a></td>
+</tr>
+
+<tr>
+<td align="left">Gennoise</td>
+<td align="left"><a href="#Page_125">125</a></td>
+</tr>
+
+<tr>
+<td align="left">Gingerbread</td>
+<td align="left"><a href="#Page_125">125</a></td>
+</tr>
+
+<tr>
+<td align="left">Gingerbread, Whole Wheat</td>
+<td align="left"><a href="#Page_132">132</a></td>
+</tr>
+
+<tr>
+<td align="left">Gold</td>
+<td align="left"><a href="#Page_126">126</a></td>
+</tr>
+
+<tr>
+<td align="left">Golden Orange</td>
+<td align="left"><a href="#Page_126">126</a></td>
+</tr>
+
+<tr>
+<td align="left">Hurry Up</td>
+<td align="left"><a href="#Page_126">126</a></td>
+</tr>
+
+<tr>
+<td align="left">Jam</td>
+<td align="left"><a href="#Page_207">207</a></td>
+</tr>
+
+<tr>
+<td align="left">Jelly Roll</td>
+<td align="left"><a href="#Page_129">129</a></td>
+</tr>
+
+<tr>
+<td align="left">Lady Baltimore</td>
+<td align="left"><a href="#Page_127">127</a></td>
+</tr>
+
+<tr>
+<td align="left">Layer Cake, Cocoanut</td>
+<td align="left"><a href="#Page_122">122</a></td>
+</tr>
+
+<tr>
+<td align="left">Layer Cake, Cocoanut</td>
+<td align="left"><a href="#Page_226">226</a></td>
+</tr>
+
+<tr>
+<td align="left">Layer Cake, Coffee</td>
+<td align="left"><a href="#Page_112">112</a></td>
+</tr>
+
+<tr>
+<td align="left">Layer Cake, Lemon</td>
+<td align="left"><a href="#Page_127">127</a></td>
+</tr>
+
+<tr>
+<td align="left">Lord Baltimore</td>
+<td align="left"><a href="#Page_128">128</a></td>
+</tr>
+
+<tr>
+<td align="left">Lunch Cakes</td>
+<td align="left"><a href="#Page_128">128</a></td>
+</tr>
+
+<tr>
+<td align="left">Marble</td>
+<td align="left"><a href="#Page_129">129</a></td>
+</tr>
+
+<tr>
+<td align="left">Marmalade</td>
+<td align="left"><a href="#Page_129">129</a></td>
+</tr>
+
+<tr>
+<td align="left">Mocha</td>
+<td align="left"><a href="#Page_196">196</a></td>
+</tr>
+
+<tr>
+<td align="left">Pound</td>
+<td align="left"><a href="#Page_120">120</a></td>
+</tr>
+
+<tr>
+<td align="left">Princess</td>
+<td align="left"><a href="#Page_205">205</a></td>
+</tr>
+
+<tr>
+<td align="left">Queen Cakes</td>
+<td align="left"><a href="#Page_215">215</a></td>
+</tr>
+
+<tr>
+<td align="left">Rose Leaf</td>
+<td align="left"><a href="#Page_131">131</a></td>
+</tr>
+
+<tr>
+<td align="left">Sand</td>
+<td align="left"><a href="#Page_127">127</a></td>
+</tr>
+
+<tr>
+<td align="left">Shortcake, Oyster</td>
+<td align="left"><a href="#Page_57">57</a></td>
+</tr>
+
+<tr>
+<td align="left">Shortcake, Peach</td>
+<td align="left"><a href="#Page_124">124</a></td>
+</tr>
+
+<tr>
+<td align="left">Shortcake, Red Raspberry</td>
+<td align="left"><a href="#Page_195">195</a></td>
+</tr>
+
+<tr>
+<td align="left">Shortcake, Strawberry</td>
+<td align="left"><a href="#Page_124">124</a></td>
+</tr>
+
+<tr>
+<td align="left">Shortcake, Scotch</td>
+<td align="left"><a href="#Page_131">131</a></td>
+</tr>
+
+<tr>
+<td align="left">Seed Cake, Old Fashioned</td>
+<td align="left"><a href="#Page_130">130</a></td>
+</tr>
+
+<tr>
+<td align="left">Silver Nut</td>
+<td align="left"><a href="#Page_131">131</a></td>
+</tr>
+
+<tr>
+<td align="left">Simnel</td>
+<td align="left"><a href="#Page_131">131</a></td>
+</tr>
+
+<tr>
+<td align="left">Sponge</td>
+<td align="left"><a href="#Page_127">127</a></td>
+</tr>
+
+<tr>
+<td align="left">Tilden</td>
+<td align="left"><a href="#Page_202">202</a></td>
+</tr>
+
+<tr>
+<td align="left">Walnut</td>
+<td align="left"><a href="#Page_130">130</a></td>
+</tr>
+
+<tr>
+<td align="left">Wholesome Parkin</td>
+<td align="left"><a href="#Page_132">132</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>CANDIES</b></td>
+</tr>
+
+<tr>
+<td align="left">Chocolate Fudge</td>
+<td align="left"><a href="#Page_144">144</a></td>
+</tr>
+
+<tr>
+<td align="left">Clear Almond Taffy</td>
+<td align="left"><a href="#Page_144">144</a></td>
+</tr>
+
+<tr>
+<td align="left">Cocoanut Caramels</td>
+<td align="left"><a href="#Page_144">144</a></td>
+</tr>
+
+<tr>
+<td align="left">Cream Candy</td>
+<td align="left"><a href="#Page_145">145</a></td>
+</tr>
+
+<tr>
+<td align="left">Crisco Drops</td>
+<td align="left"><a href="#Page_145">145</a></td>
+</tr>
+
+<tr>
+<td align="left">Crisco Fruit Fudge</td>
+<td align="left"><a href="#Page_145">145</a></td>
+</tr>
+
+<tr>
+<td align="left">Everton Taffy</td>
+<td align="left"><a href="#Page_145">145</a></td>
+</tr>
+
+<tr>
+<td align="left">Fig Fudge</td>
+<td align="left"><a href="#Page_146">146</a></td>
+</tr>
+
+<tr>
+<td align="left">Honey Squares</td>
+<td align="left"><a href="#Page_146">146</a></td>
+</tr>
+
+<tr>
+<td align="left">Maple Candy</td>
+<td align="left"><a href="#Page_146">146</a></td>
+</tr>
+
+<tr>
+<td align="left">Molasses Candy</td>
+<td align="left"><a href="#Page_146">146</a></td>
+</tr>
+
+<tr>
+<td align="left">Peanut Fudge</td>
+<td align="left"><a href="#Page_147">147</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>CHEESE DISHES</b></td>
+</tr>
+
+<tr>
+<td align="left">Aigrettes</td>
+<td align="left"><a href="#Page_197">197</a></td>
+</tr>
+
+<tr>
+<td align="left">Biscuit</td>
+<td align="left"><a href="#Page_151">151</a></td>
+</tr>
+
+<tr>
+<td align="left">Canapes</td>
+<td align="left"><a href="#Page_161">161</a></td>
+</tr>
+
+<tr>
+<td align="left">Cheese Balls</td>
+<td align="left"><a href="#Page_196">196</a></td>
+</tr>
+
+<tr>
+<td align="left">Croutons</td>
+<td align="left"><a href="#Page_214">214</a></td>
+</tr>
+
+<tr>
+<td align="left">Drops</td>
+<td align="left"><a href="#Page_194">194</a></td>
+</tr>
+
+<tr>
+<td align="left">Fondue</td>
+<td align="left"><a href="#Page_219">219</a></td>
+</tr>
+
+<tr>
+<td align="left">Ramekins</td>
+<td align="left"><a href="#Page_151">151</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>COOKIES, WAFERS, Etc.</b></td>
+</tr>
+
+<tr>
+<td align="left">Almond Fingers</td>
+<td align="left"><a href="#Page_211">211</a></td>
+</tr>
+
+<tr>
+<td align="left">Chocolate Wafers</td>
+<td align="left"><a href="#Page_99">99</a></td>
+</tr>
+
+<tr>
+<td align="left">Chocolate Brownies</td>
+<td align="left"><a href="#Page_99">99</a></td>
+</tr>
+
+<tr>
+<td align="left">Crisco Brownies</td>
+<td align="left"><a href="#Page_101">101</a></td>
+</tr>
+
+<tr>
+<td align="left">Filled Cookies</td>
+<td align="left"><a href="#Page_102">102</a></td>
+</tr>
+
+<tr>
+<td align="left">Fruit Cookies</td>
+<td align="left"><a href="#Page_103">103</a></td>
+</tr>
+
+<tr>
+<td align="left">Ginger Crisps</td>
+<td align="left"><a href="#Page_203">203</a></td>
+</tr>
+
+<tr>
+<td align="left">Ginger Snaps</td>
+<td align="left"><a href="#Page_104">104</a></td>
+</tr>
+
+<tr>
+<td align="left">Jumbles</td>
+<td align="left"><a href="#Page_97">97</a></td>
+</tr>
+
+<tr>
+<td align="left">Lemon Wafers</td>
+<td align="left"><a href="#Page_106">106</a></td>
+</tr>
+
+<tr>
+<td align="left">Maple Cookies</td>
+<td align="left"><a href="#Page_107">107</a></td>
+</tr>
+
+<tr>
+<td align="left">Oatmeal Cookies</td>
+<td align="left"><a href="#Page_108">108</a></td>
+</tr>
+
+<tr>
+<td align="left">Rose Leaves</td>
+<td align="left"><a href="#Page_110">110</a></td>
+</tr>
+
+<tr>
+<td align="left">Shortbread</td>
+<td align="left"><a href="#Page_111">111</a></td>
+</tr>
+
+<tr>
+<td align="left">Spice Cookies</td>
+<td align="left"><a href="#Page_112">112</a></td>
+</tr>
+
+<tr>
+<td align="left">White Cookies</td>
+<td align="left"><a href="#Page_114">114</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>CROQUETTES</b></td>
+</tr>
+
+<tr>
+<td align="left">Bean</td>
+<td align="left"><a href="#Page_178">178</a></td>
+</tr>
+
+<tr>
+<td align="left">Beef</td>
+<td align="left"><a href="#Page_193">193</a></td>
+</tr>
+
+<tr>
+<td align="left">Chicken</td>
+<td align="left"><a href="#Page_195">195</a></td>
+</tr>
+
+<tr>
+<td align="left">Chestnut Boulettes</td>
+<td align="left"><a href="#Page_231">231</a></td>
+</tr>
+
+<tr>
+<td align="left">Egg</td>
+<td align="left"><a href="#Page_141">141</a></td>
+</tr>
+
+<tr>
+<td align="left">Pea</td>
+<td align="left"><a href="#Page_227">227</a></td>
+</tr>
+
+<tr>
+<td align="left">Pear</td>
+<td align="left"><a href="#Page_227">227</a></td>
+</tr>
+
+<tr>
+<td align="left">Potato</td>
+<td align="left"><a href="#Page_152">152</a></td>
+</tr>
+
+<tr>
+<td align="left">Potato and Nut</td>
+<td align="left"><a href="#Page_136">136</a></td>
+</tr>
+
+<tr>
+<td align="left">Salmon</td>
+<td align="left"><a href="#Page_155">155</a></td>
+</tr>
+
+<tr>
+<td align="left">Tomato</td>
+<td align="left"><a href="#Page_228">228</a></td>
+</tr>
+
+<tr>
+<td align="left">
+<h3>D</h3>
+</td>
+</tr>
+
+<tr>
+<td align="left"><b>DOUGHNUTS</b></td>
+</tr>
+
+<tr>
+<td align="left">Honey</td>
+<td align="left"><a href="#Page_105">105</a></td>
+</tr>
+
+<tr>
+<td align="left">Nut</td>
+<td align="left"><a href="#Page_108">108</a></td>
+</tr>
+
+<tr>
+<td align="left">Raised</td>
+<td align="left"><a href="#Page_109">109</a></td>
+</tr>
+
+<tr>
+<td align="left">Rich</td>
+<td align="left"><a href="#Page_109">109</a></td>
+</tr>
+
+<tr>
+<td align="left">
+<h3>E</h3>
+</td>
+</tr>
+
+<tr>
+<td align="left"><b>EGGS</b></td>
+</tr>
+
+<tr>
+<td align="left">Caramel Custard</td>
+<td align="left"><a href="#Page_178">178</a></td>
+</tr>
+
+<tr>
+<td align="left">Creole</td>
+<td align="left"><a href="#Page_140">140</a></td>
+</tr>
+
+<tr>
+<td align="left">Curried</td>
+<td align="left"><a href="#Page_140">140</a></td>
+</tr>
+
+<tr>
+<td align="left">Cutlets</td>
+<td align="left"><a href="#Page_165">165</a></td>
+</tr>
+
+<tr>
+<td align="left">Croquettes</td>
+<td align="left"><a href="#Page_141">141</a></td>
+</tr>
+
+<tr>
+<td align="left">Eggs with Cucumbers</td>
+<td align="left"><a href="#Page_141">141</a></td>
+</tr>
+
+<tr>
+<td align="left">Eggs with Tomatoes</td>
+<td align="left"><a href="#Page_141">141</a></td>
+</tr>
+
+<tr>
+<td align="left">Egg Sandwiches, Fried</td>
+<td align="left"><a href="#Page_85">85</a></td>
+</tr>
+
+<tr>
+<td align="left">Savory</td>
+<td align="left"><a href="#Page_142">142</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>EGGS</b></td>
+</tr>
+
+<tr>
+<td align="left"><b>Omelets</b></td>
+</tr>
+
+<tr>
+<td align="left">Apricot</td>
+<td align="left"><a href="#Page_200">200</a></td>
+</tr>
+
+<tr>
+<td align="left">Baked</td>
+<td align="left"><a href="#Page_140">140</a></td>
+</tr>
+
+<tr>
+<td align="left">Friar's</td>
+<td align="left"><a href="#Page_159">159</a></td>
+</tr>
+
+<tr>
+<td align="left">Kidney</td>
+<td align="left"><a href="#Page_63">63</a></td>
+</tr>
+
+<tr>
+<td align="left">Spanish</td>
+<td align="left"><a href="#Page_183">183</a></td>
+</tr>
+
+<tr>
+<td align="left">Cutlets</td>
+<td align="left"><a href="#Page_165">165</a><a name=
+"Page_4"></a></td>
+</tr>
+
+<tr>
+<td align="left">Croquettes</td>
+<td align="left"><a href="#Page_141">141</a></td>
+</tr>
+
+<tr>
+<td align="left">Eggs with Cucumbers</td>
+<td align="left"><a href="#Page_141">141</a></td>
+</tr>
+
+<tr>
+<td align="left">Eggs with Tomatoes</td>
+<td align="left"><a href="#Page_141">141</a></td>
+</tr>
+
+<tr>
+<td align="left">Egg Sandwiches, Fried</td>
+<td align="left"><a href="#Page_85">85</a></td>
+</tr>
+
+<tr>
+<td align="left">Savory</td>
+<td align="left"><a href="#Page_142">142</a></td>
+</tr>
+
+<tr>
+<td align="left">
+<h3>F</h3>
+</td>
+</tr>
+
+<tr>
+<td align="left"><b>FISH, Etc.</b></td>
+</tr>
+
+<tr>
+<td align="left">Blue, Baked</td>
+<td align="left"><a href="#Page_194">194</a></td>
+</tr>
+
+<tr>
+<td align="left">Cassolettes of Fish</td>
+<td align="left"><a href="#Page_53">53</a></td>
+</tr>
+
+<tr>
+<td align="left">Clams, Scalloped</td>
+<td align="left"><a href="#Page_183">183</a></td>
+</tr>
+
+<tr>
+<td align="left">Clams, Steamed</td>
+<td align="left"><a href="#Page_225">225</a></td>
+</tr>
+
+<tr>
+<td align="left">Codfish Balls</td>
+<td align="left"><a href="#Page_152">152</a></td>
+</tr>
+
+<tr>
+<td align="left">Cod, Boiled</td>
+<td align="left"><a href="#Page_169">169</a></td>
+</tr>
+
+<tr>
+<td align="left">Cod, Curried</td>
+<td align="left"><a href="#Page_54">54</a></td>
+</tr>
+
+<tr>
+<td align="left">Cod, Steamed</td>
+<td align="left"><a href="#Page_218">218</a></td>
+</tr>
+
+<tr>
+<td align="left">Crabs, Dressed</td>
+<td align="left"><a href="#Page_53">53</a></td>
+</tr>
+
+<tr>
+<td align="left">Fish, Fried</td>
+<td align="left"><a href="#Page_56">56</a></td>
+</tr>
+
+<tr>
+<td align="left">Fish, Fried</td>
+<td align="left"><a href="#Page_198">198</a></td>
+</tr>
+
+<tr>
+<td align="left">Fish Pudding</td>
+<td align="left"><a href="#Page_55">55</a></td>
+</tr>
+
+<tr>
+<td align="left">Flounder, a la Creme</td>
+<td align="left"><a href="#Page_54">54</a></td>
+</tr>
+
+<tr>
+<td align="left">Flounder, a la Turque</td>
+<td align="left"><a href="#Page_55">55</a></td>
+</tr>
+
+<tr>
+<td align="left">Gateau of Fish</td>
+<td align="left"><a href="#Page_56">56</a></td>
+</tr>
+
+<tr>
+<td align="left">Halibut, Baked</td>
+<td align="left"><a href="#Page_52">52</a></td>
+</tr>
+
+<tr>
+<td align="left">Halibut, Grilled with Parmesan</td>
+<td align="left"><a href="#Page_214">214</a></td>
+</tr>
+
+<tr>
+<td align="left">Halibut, a la Paulette</td>
+<td align="left"><a href="#Page_166">166</a></td>
+</tr>
+
+<tr>
+<td align="left">Halibut Ramekins</td>
+<td align="left"><a href="#Page_192">192</a></td>
+</tr>
+
+<tr>
+<td align="left">Halibut Turbans</td>
+<td align="left"><a href="#Page_154">154</a></td>
+</tr>
+
+<tr>
+<td align="left">Lobster, Broiled</td>
+<td align="left"><a href="#Page_171">171</a></td>
+</tr>
+
+<tr>
+<td align="left">Lobster, Fried with Horseradish Sauce</td>
+<td align="left"><a href="#Page_56">56</a></td>
+</tr>
+
+<tr>
+<td align="left">Lobster Newburg</td>
+<td align="left"><a href="#Page_175">175</a></td>
+</tr>
+
+<tr>
+<td align="left">Mackerel, Broiled Spanish</td>
+<td align="left"><a href="#Page_167">167</a></td>
+</tr>
+
+<tr>
+<td align="left">Mackerel, a la Claudine</td>
+<td align="left"><a href="#Page_175">175</a></td>
+</tr>
+
+<tr>
+<td align="left">Mackerel, Cold Vinaigrette</td>
+<td align="left"><a href="#Page_184">184</a></td>
+</tr>
+
+<tr>
+<td align="left">Oysters, Fried</td>
+<td align="left"><a href="#Page_171">171</a></td>
+</tr>
+
+<tr>
+<td align="left">Oyster Shortcake</td>
+<td align="left"><a href="#Page_57">57</a></td>
+</tr>
+
+<tr>
+<td align="left">Salmon, Baked with Colbert Sauce</td>
+<td align="left"><a href="#Page_52">52</a></td>
+</tr>
+
+<tr>
+<td align="left">Salmon, Boiled</td>
+<td align="left"><a href="#Page_167">167</a></td>
+</tr>
+
+<tr>
+<td align="left">Salmon Croquettes</td>
+<td align="left"><a href="#Page_155">155</a></td>
+</tr>
+
+<tr>
+<td align="left">Salmon Mold</td>
+<td align="left"><a href="#Page_57">57</a></td>
+</tr>
+
+<tr>
+<td align="left">Salmon, Planked</td>
+<td align="left"><a href="#Page_189">189</a></td>
+</tr>
+
+<tr>
+<td align="left">Sardine Canapes</td>
+<td align="left"><a href="#Page_167">167</a></td>
+</tr>
+
+<tr>
+<td align="left">Shad, Baked</td>
+<td align="left"><a href="#Page_53">53</a></td>
+</tr>
+
+<tr>
+<td align="left">Shad, Planked</td>
+<td align="left"><a href="#Page_170">170</a></td>
+</tr>
+
+<tr>
+<td align="left">Scallops</td>
+<td align="left"><a href="#Page_228">228</a></td>
+</tr>
+
+<tr>
+<td align="left">Scallops, Baked in Shells</td>
+<td align="left"><a href="#Page_220">220</a></td>
+</tr>
+
+<tr>
+<td align="left">Smelts, Broiled</td>
+<td align="left"><a href="#Page_214">214</a></td>
+</tr>
+
+<tr>
+<td align="left">Smelts, Fried</td>
+<td align="left"><a href="#Page_222">222</a></td>
+</tr>
+
+<tr>
+<td align="left">Smelts, Planked</td>
+<td align="left"><a href="#Page_207">207</a></td>
+</tr>
+
+<tr>
+<td align="left">Terrapin, a la Maryland</td>
+<td align="left"><a href="#Page_230">230</a></td>
+</tr>
+
+<tr>
+<td align="left">Trout, Baked</td>
+<td align="left"><a href="#Page_190">190</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>FRITTERS, GRIDDLE CAKES, Etc.</b></td>
+</tr>
+
+<tr>
+<td align="left">Apple Fritters</td>
+<td align="left"><a href="#Page_78">78</a></td>
+</tr>
+
+<tr>
+<td align="left">Apricot Fritters</td>
+<td align="left"><a href="#Page_172">172</a></td>
+</tr>
+
+<tr>
+<td align="left">Anchovy Fritters</td>
+<td align="left"><a href="#Page_157">157</a></td>
+</tr>
+
+<tr>
+<td align="left">Carrot Fritters</td>
+<td align="left"><a href="#Page_175">175</a></td>
+</tr>
+
+<tr>
+<td align="left">Corn Fritters</td>
+<td align="left"><a href="#Page_68">68</a></td>
+</tr>
+
+<tr>
+<td align="left">Crisco Battercakes</td>
+<td align="left"><a href="#Page_101">101</a></td>
+</tr>
+
+<tr>
+<td align="left">French Pancake</td>
+<td align="left"><a href="#Page_199">199</a></td>
+</tr>
+
+<tr>
+<td align="left">Fried Cornmeal Nut Cakes</td>
+<td align="left"><a href="#Page_102">102</a></td>
+</tr>
+
+<tr>
+<td align="left">Fried Cakes with Apple Sauce</td>
+<td align="left"><a href="#Page_103">103</a></td>
+</tr>
+
+<tr>
+<td align="left">Fruit Pancake</td>
+<td align="left"><a href="#Page_195">195</a></td>
+</tr>
+
+<tr>
+<td align="left">Italian Fritters</td>
+<td align="left"><a href="#Page_222">222</a></td>
+</tr>
+
+<tr>
+<td align="left">Salsify Fritters</td>
+<td align="left"><a href="#Page_160">160</a></td>
+</tr>
+
+<tr>
+<td align="left">Sour Milk Griddle Cakes</td>
+<td align="left"><a href="#Page_111">111</a></td>
+</tr>
+
+<tr>
+<td align="left">Strawberry Fritters</td>
+<td align="left"><a href="#Page_187">187</a></td>
+</tr>
+
+<tr>
+<td align="left">Waffles</td>
+<td align="left"><a href="#Page_113">113</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>FRUITS</b></td>
+</tr>
+
+<tr>
+<td align="left">Apples with Red Currant Jelly</td>
+<td align="left"><a href="#Page_224">224</a></td>
+</tr>
+
+<tr>
+<td align="left">Apple Sauce</td>
+<td align="left"><a href="#Page_225">225</a></td>
+</tr>
+
+<tr>
+<td align="left">Baked Apples</td>
+<td align="left"><a href="#Page_229">229</a></td>
+</tr>
+
+<tr>
+<td align="left">Baked Bananas</td>
+<td align="left"><a href="#Page_181">181</a></td>
+</tr>
+
+<tr>
+<td align="left">Devilled Bananas</td>
+<td align="left"><a href="#Page_134">134</a></td>
+</tr>
+
+<tr>
+<td align="left">
+<h3>M</h3>
+</td>
+</tr>
+
+<tr>
+<td align="left"><b>MEATS</b></td>
+</tr>
+
+<tr>
+<td align="left">Beef, a la Mode</td>
+<td align="left"><a href="#Page_191">191</a></td>
+</tr>
+
+<tr>
+<td align="left">Beef, Braised Fillet</td>
+<td align="left"><a href="#Page_158">158</a></td>
+</tr>
+
+<tr>
+<td align="left">Beef Croquettes</td>
+<td align="left"><a href="#Page_193">193</a></td>
+</tr>
+
+<tr>
+<td align="left">Beef Collope</td>
+<td align="left"><a href="#Page_59">59</a></td>
+</tr>
+
+<tr>
+<td align="left">Beef, Chipped in Cream</td>
+<td align="left"><a href="#Page_183">183</a></td>
+</tr>
+
+<tr>
+<td align="left">Beef, Fillet</td>
+<td align="left"><a href="#Page_205">205</a></td>
+</tr>
+
+<tr>
+<td align="left">Beef Loaf</td>
+<td align="left"><a href="#Page_151">151</a></td>
+</tr>
+
+<tr>
+<td align="left">Beef Loaf</td>
+<td align="left"><a href="#Page_186">186</a></td>
+</tr>
+
+<tr>
+<td align="left">Beef Olives</td>
+<td align="left"><a href="#Page_200">200</a></td>
+</tr>
+
+<tr>
+<td align="left">Beef Steak Pudding</td>
+<td align="left"><a href="#Page_205">205</a></td>
+</tr>
+
+<tr>
+<td align="left">Beef Steak and Kidney Pie</td>
+<td align="left"><a href="#Page_151">151</a></td>
+</tr>
+
+<tr>
+<td align="left">Beef Tournedos with Olives</td>
+<td align="left"><a href="#Page_191">191</a></td>
+</tr>
+
+<tr>
+<td align="left">Bobotee</td>
+<td align="left"><a href="#Page_182">182</a></td>
+</tr>
+
+<tr>
+<td align="left">Brains, Baked</td>
+<td align="left"><a href="#Page_189">189</a></td>
+</tr>
+
+<tr>
+<td align="left">Calf's Head Vinaigrette</td>
+<td align="left"><a href="#Page_161">161</a></td>
+</tr>
+
+<tr>
+<td align="left">Chops, Breaded</td>
+<td align="left"><a href="#Page_166">166</a></td>
+</tr>
+
+<tr>
+<td align="left">Ham, Baked</td>
+<td align="left"><a href="#Page_209">209</a></td>
+</tr>
+
+<tr>
+<td align="left">Hearts, Baked Stuffed</td>
+<td align="left"><a href="#Page_164">164</a></td>
+</tr>
+
+<tr>
+<td align="left">Indian Dry Curry</td>
+<td align="left"><a href="#Page_213">213</a></td>
+</tr>
+
+<tr>
+<td align="left">Kidneys, Broiled with Green Peppers</td>
+<td align="left"><a href="#Page_162">162</a></td>
+</tr>
+
+<tr>
+<td align="left">Kidney Omelet</td>
+<td align="left"><a href="#Page_63">63</a></td>
+</tr>
+
+<tr>
+<td align="left">Lamb, Casserole</td>
+<td align="left"><a href="#Page_218">218</a></td>
+</tr>
+
+<tr>
+<td align="left">Lamb Chops, Broiled</td>
+<td align="left"><a href="#Page_168">168</a></td>
+</tr>
+
+<tr>
+<td align="left">Lamb Chops, Stuffed</td>
+<td align="left"><a href="#Page_221">221</a></td>
+</tr>
+
+<tr>
+<td align="left">Lamb, Crown, with Peas</td>
+<td align="left"><a href="#Page_180">180</a></td>
+</tr>
+
+<tr>
+<td align="left">Lamb, Fricassee with Dumplings</td>
+<td align="left"><a href="#Page_197">197</a></td>
+</tr>
+
+<tr>
+<td align="left">Lamb, Leg, Boiled Stuffed</td>
+<td align="left"><a href="#Page_186">186</a></td>
+</tr>
+
+<tr>
+<td align="left">Lamb, Salmi</td>
+<td align="left"><a href="#Page_189">189</a></td>
+</tr>
+
+<tr>
+<td align="left">Lamb, Spring, Steak, a la Minute</td>
+<td align="left"><a href="#Page_173">173</a></td>
+</tr>
+
+<tr>
+<td align="left">Lamb, Tournedos</td>
+<td align="left"><a href="#Page_198">198</a></td>
+</tr>
+
+<tr>
+<td align="left">Live, Baked and Bacon</td>
+<td align="left"><a href="#Page_201">201</a></td>
+</tr>
+
+<tr>
+<td align="left">Liver, Stewed with Mushrooms</td>
+<td align="left"><a href="#Page_206">206</a></td>
+</tr>
+
+<tr>
+<td align="left">Mutton, Braised Loin</td>
+<td align="left"><a href="#Page_60">60</a></td>
+</tr>
+
+<tr>
+<td align="left">Mutton, Braised with Mushrooms</td>
+<td align="left"><a href="#Page_157">157</a></td>
+</tr>
+
+<tr>
+<td align="left">Mutton, Boiled</td>
+<td align="left"><a href="#Page_204">204</a></td>
+</tr>
+
+<tr>
+<td align="left">Mutton Cutlets</td>
+<td align="left"><a href="#Page_152">152</a></td>
+</tr>
+
+<tr>
+<td align="left">Mutton, a la Soubise</td>
+<td align="left"><a href="#Page_168">168</a></td>
+</tr>
+
+<tr>
+<td align="left">Meat Cakes</td>
+<td align="left"><a href="#Page_63">63</a></td>
+</tr>
+
+<tr>
+<td align="left">Ox Tongue, Braised</td>
+<td align="left"><a href="#Page_176">176</a></td>
+</tr>
+
+<tr>
+<td align="left">Ox Tongue, Curried</td>
+<td align="left"><a href="#Page_61">61</a></td>
+</tr>
+
+<tr>
+<td align="left">Roast, with Spaghetti</td>
+<td align="left"><a href="#Page_64">64</a></td>
+</tr>
+
+<tr>
+<td align="left">Roast, Pot, with Tomato</td>
+<td align="left"><a href="#Page_181">181</a></td>
+</tr>
+
+<tr>
+<td align="left">Shepherd's Pie</td>
+<td align="left"><a href="#Page_210">210</a></td>
+</tr>
+
+<tr>
+<td align="left">Steak, Beef, Baked</td>
+<td align="left"><a href="#Page_224">224</a></td>
+</tr>
+
+<tr>
+<td align="left">Steak, Flank, Stuffed</td>
+<td align="left"><a href="#Page_200">200</a></td>
+</tr>
+
+<tr>
+<td align="left">Steak, Porterhouse</td>
+<td align="left"><a href="#Page_208">208</a></td>
+</tr>
+
+<tr>
+<td align="left">Steak, Round with Macaroni</td>
+<td align="left"><a href="#Page_63">63</a></td>
+</tr>
+
+<tr>
+<td align="left">Steak, Swiss</td>
+<td align="left"><a href="#Page_199">199</a></td>
+</tr>
+
+<tr>
+<td align="left">Steak, Sirloin with Fried Apples</td>
+<td align="left"><a href="#Page_65">65</a></td>
+</tr>
+
+<tr>
+<td align="left">Stew, Irish</td>
+<td align="left"><a href="#Page_156">156</a></td>
+</tr>
+
+<tr>
+<td align="left">Sweet Breads</td>
+<td align="left"><a href="#Page_183">183</a></td>
+</tr>
+
+<tr>
+<td align="left">Sweet Breads, Fried</td>
+<td align="left"><a href="#Page_62">62</a></td>
+</tr>
+
+<tr>
+<td align="left">Sweet Breads with Mushroom Puree</td>
+<td align="left"><a href="#Page_173">173</a></td>
+</tr>
+
+<tr>
+<td align="left">Tripe, Baked</td>
+<td align="left"><a href="#Page_229">229</a></td>
+</tr>
+
+<tr>
+<td align="left">Tripe, Fricasseed</td>
+<td align="left"><a href="#Page_197">197</a></td>
+</tr>
+
+<tr>
+<td align="left">Toad in the Hole</td>
+<td align="left"><a href="#Page_163">163</a></td>
+</tr>
+
+<tr>
+<td align="left">Veal, Blanquette</td>
+<td align="left"><a href="#Page_197">197</a></td>
+</tr>
+
+<tr>
+<td align="left">Veal, Braised Fillet</td>
+<td align="left"><a href="#Page_169">169</a></td>
+</tr>
+
+<tr>
+<td align="left">Veal Chops</td>
+<td align="left"><a href="#Page_196">196</a></td>
+</tr>
+
+<tr>
+<td align="left">Veal Cutlets, Breaded</td>
+<td align="left"><a href="#Page_193">193</a></td>
+</tr>
+
+<tr>
+<td align="left">Veal Goulash</td>
+<td align="left"><a href="#Page_159">159</a></td>
+</tr>
+
+<tr>
+<td align="left">Veal Haricot</td>
+<td align="left"><a href="#Page_216">216</a></td>
+</tr>
+
+<tr>
+<td align="left">Veal and Ham Pie</td>
+<td align="left"><a href="#Page_165">165</a></td>
+</tr>
+
+<tr>
+<td align="left">Veal Loaf</td>
+<td align="left"><a href="#Page_180">180</a></td>
+</tr>
+
+<tr>
+<td align="left">Veal Pot Pie</td>
+<td align="left"><a href="#Page_172">172</a></td>
+</tr>
+
+<tr>
+<td align="left">Venison, Cutlets</td>
+<td align="left"><a href="#Page_220">220</a></td>
+</tr>
+
+<tr>
+<td align="left">Venison, Spiced</td>
+<td align="left"><a href="#Page_224">224</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>MEATS</b></td>
+</tr>
+
+<tr>
+<td align="left"><b>Chicken</b></td>
+</tr>
+
+<tr>
+<td align="left">Casserole</td>
+<td align="left"><a href="#Page_60">60</a></td>
+</tr>
+
+<tr>
+<td align="left">Country Club</td>
+<td align="left"><a href="#Page_201">201</a></td>
+</tr>
+
+<tr>
+<td align="left">Croquettes</td>
+<td align="left"><a href="#Page_195">195</a></td>
+</tr>
+
+<tr>
+<td align="left">Curried</td>
+<td align="left"><a href="#Page_192">192</a></td>
+</tr>
+
+<tr>
+<td align="left">Fried</td>
+<td align="left"><a href="#Page_61">61</a></td>
+</tr>
+
+<tr>
+<td align="left">Fried, Mexican Style</td>
+<td align="left"><a href="#Page_62">62</a></td>
+</tr>
+
+<tr>
+<td align="left">Fried, Swiss Style</td>
+<td align="left"><a href="#Page_213">213</a></td>
+</tr>
+
+<tr>
+<td align="left">Fricassee, Brown</td>
+<td align="left"><a href="#Page_153">153</a></td>
+</tr>
+
+<tr>
+<td align="left">Grilled</td>
+<td align="left"><a href="#Page_178">178</a></td>
+</tr>
+
+<tr>
+<td align="left">Hot Pot</td>
+<td align="left"><a href="#Page_226">226</a></td>
+</tr>
+
+<tr>
+<td align="left">Impanada</td>
+<td align="left"><a href="#Page_208">208</a></td>
+</tr>
+
+<tr>
+<td align="left">A la King</td>
+<td align="left"><a href="#Page_178">178</a></td>
+</tr>
+
+<tr>
+<td align="left">Pie</td>
+<td align="left"><a href="#Page_171">171</a></td>
+</tr>
+
+<tr>
+<td align="left">Planked</td>
+<td align="left"><a href="#Page_158">158</a></td>
+</tr>
+
+<tr>
+<td align="left">Planked</td>
+<td align="left"><a href="#Page_199">199</a></td>
+</tr>
+
+<tr>
+<td align="left">Roast Stuffed</td>
+<td align="left"><a href="#Page_150">150</a></td>
+</tr>
+
+<tr>
+<td align="left">Stewed</td>
+<td align="left"><a href="#Page_175">175</a></td>
+</tr>
+
+<tr>
+<td align="left">Stewed with Olives</td>
+<td align="left"><a href="#Page_168">168</a></td>
+</tr>
+
+<tr>
+<td align="left">Souffle</td>
+<td align="left"><a href="#Page_163">163</a></td>
+</tr>
+
+<tr>
+<td align="left">Supreme</td>
+<td align="left"><a href="#Page_160">160</a></td>
+</tr>
+
+<tr>
+<td align="left">A la Tartare</td>
+<td align="left"><a href="#Page_60">60</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>MEATS</b><a name="Page_5"></a></td>
+</tr>
+
+<tr>
+<td align="left"><b>Other Fowls</b></td>
+</tr>
+
+<tr>
+<td align="left">Duck, Braised with Turnips</td>
+<td align="left"><a href="#Page_217">217</a></td>
+</tr>
+
+<tr>
+<td align="left">Duckling, Roast</td>
+<td align="left"><a href="#Page_187">187</a></td>
+</tr>
+
+<tr>
+<td align="left">Fowl, Roast with Chestnuts and Mushrooms</td>
+<td align="left"><a href="#Page_202">202</a></td>
+</tr>
+
+<tr>
+<td align="left">Fowl, Pilau</td>
+<td align="left"><a href="#Page_211">211</a></td>
+</tr>
+
+<tr>
+<td align="left">Guinea Hen, Roasted</td>
+<td align="left"><a href="#Page_168">168</a></td>
+</tr>
+
+<tr>
+<td align="left">Guinea, Roast Chicken</td>
+<td align="left"><a href="#Page_218">218</a></td>
+</tr>
+
+<tr>
+<td align="left">Pigeons, Fried</td>
+<td align="left"><a href="#Page_169">169</a></td>
+</tr>
+
+<tr>
+<td align="left">Squab, Stewed</td>
+<td align="left"><a href="#Page_208">208</a></td>
+</tr>
+
+<tr>
+<td align="left">Turkey, Roast</td>
+<td align="left"><a href="#Page_64">64</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>MEATS</b></td>
+</tr>
+
+<tr>
+<td align="left"><b>Hare and Rabbit</b></td>
+</tr>
+
+<tr>
+<td align="left">Belgian en Casserole</td>
+<td align="left"><a href="#Page_230">230</a></td>
+</tr>
+
+<tr>
+<td align="left">Jugged</td>
+<td align="left"><a href="#Page_149">149</a></td>
+</tr>
+
+<tr>
+<td align="left">A la Marengo</td>
+<td align="left"><a href="#Page_217">217</a></td>
+</tr>
+
+<tr>
+<td align="left">Roast</td>
+<td align="left"><a href="#Page_152">152</a></td>
+</tr>
+
+<tr>
+<td align="left">Stewed</td>
+<td align="left"><a href="#Page_221">221</a></td>
+</tr>
+
+<tr>
+<td align="left">
+<h3>P</h3>
+</td>
+</tr>
+
+<tr>
+<td align="left"><b>PASTRIES</b></td>
+</tr>
+
+<tr>
+<td align="left">Cornstarch Pastry</td>
+<td align="left"><a href="#Page_90">90</a></td>
+</tr>
+
+<tr>
+<td align="left">Crisco, Plain</td>
+<td align="left"><a href="#Page_90">90</a></td>
+</tr>
+
+<tr>
+<td align="left">Crisco, New</td>
+<td align="left"><a href="#Page_90">90</a></td>
+</tr>
+
+<tr>
+<td align="left">Flake No. 1</td>
+<td align="left"><a href="#Page_91">91</a></td>
+</tr>
+
+<tr>
+<td align="left">Flake No. 2</td>
+<td align="left"><a href="#Page_92">92</a></td>
+</tr>
+
+<tr>
+<td align="left">German</td>
+<td align="left"><a href="#Page_93">93</a></td>
+</tr>
+
+<tr>
+<td align="left">Hot Water</td>
+<td align="left"><a href="#Page_93">93</a></td>
+</tr>
+
+<tr>
+<td align="left">Puff</td>
+<td align="left"><a href="#Page_92">92</a></td>
+</tr>
+
+<tr>
+<td align="left">Puff, Rough</td>
+<td align="left"><a href="#Page_93">93</a></td>
+</tr>
+
+<tr>
+<td align="left">Sugar for Tartlets</td>
+<td align="left"><a href="#Page_94">94</a></td>
+</tr>
+
+<tr>
+<td align="left">Tip Top</td>
+<td align="left"><a href="#Page_90">90</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>PASTRIES</b></td>
+</tr>
+
+<tr>
+<td align="left"><b>Cobblers and Dumplings</b></td>
+</tr>
+
+<tr>
+<td align="left">Apple Dumplings</td>
+<td align="left"><a href="#Page_78">78</a></td>
+</tr>
+
+<tr>
+<td align="left">Fig and Apple Cobbler</td>
+<td align="left"><a href="#Page_226">226</a></td>
+</tr>
+
+<tr>
+<td align="left">Peach Cobbler</td>
+<td align="left"><a href="#Page_204">204</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>PASTRIES</b></td>
+</tr>
+
+<tr>
+<td align="left"><b>Pies</b></td>
+</tr>
+
+<tr>
+<td align="left">Almond Layer</td>
+<td align="left"><a href="#Page_91">91</a></td>
+</tr>
+
+<tr>
+<td align="left">Apple</td>
+<td align="left"><a href="#Page_166">166</a></td>
+</tr>
+
+<tr>
+<td align="left">Apple</td>
+<td align="left"><a href="#Page_215">215</a></td>
+</tr>
+
+<tr>
+<td align="left">Beer Steak and Kidney</td>
+<td align="left"><a href="#Page_151">151</a></td>
+</tr>
+
+<tr>
+<td align="left">Blueberry</td>
+<td align="left"><a href="#Page_200">200</a></td>
+</tr>
+
+<tr>
+<td align="left">Butterscotch</td>
+<td align="left"><a href="#Page_94">94</a></td>
+</tr>
+
+<tr>
+<td align="left">Cherry</td>
+<td align="left"><a href="#Page_188">188</a></td>
+</tr>
+
+<tr>
+<td align="left">Chicken</td>
+<td align="left"><a href="#Page_171">171</a></td>
+</tr>
+
+<tr>
+<td align="left">Chocolate Cream</td>
+<td align="left"><a href="#Page_218">218</a></td>
+</tr>
+
+<tr>
+<td align="left">Cocoanut</td>
+<td align="left"><a href="#Page_227">227</a></td>
+</tr>
+
+<tr>
+<td align="left">Cream</td>
+<td align="left"><a href="#Page_181">181</a></td>
+</tr>
+
+<tr>
+<td align="left">Double</td>
+<td align="left"><a href="#Page_91">91</a></td>
+</tr>
+
+<tr>
+<td align="left">Mince</td>
+<td align="left"><a href="#Page_225">225</a></td>
+</tr>
+
+<tr>
+<td align="left">Orange</td>
+<td align="left"><a href="#Page_212">212</a></td>
+</tr>
+
+<tr>
+<td align="left">Pumpkin</td>
+<td align="left"><a href="#Page_223">223</a></td>
+</tr>
+
+<tr>
+<td align="left">Rhubarb Custard</td>
+<td align="left"><a href="#Page_94">94</a></td>
+</tr>
+
+<tr>
+<td align="left">Shepherd's</td>
+<td align="left"><a href="#Page_210">210</a></td>
+</tr>
+
+<tr>
+<td align="left">Squash</td>
+<td align="left"><a href="#Page_224">224</a></td>
+</tr>
+
+<tr>
+<td align="left">Veal and Ham</td>
+<td align="left"><a href="#Page_165">165</a></td>
+</tr>
+
+<tr>
+<td align="left">Veal Pot</td>
+<td align="left"><a href="#Page_174">174</a></td>
+</tr>
+
+<tr>
+<td align="left">Washington</td>
+<td align="left"><a href="#Page_162">162</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>PASTRIES</b></td>
+</tr>
+
+<tr>
+<td align="left"><b>Tarts, Etc.</b></td>
+</tr>
+
+<tr>
+<td align="left">Apple</td>
+<td align="left"><a href="#Page_160">160</a></td>
+</tr>
+
+<tr>
+<td align="left">Apricot</td>
+<td align="left"><a href="#Page_95">95</a></td>
+</tr>
+
+<tr>
+<td align="left">Bakewell</td>
+<td align="left"><a href="#Page_95">95</a></td>
+</tr>
+
+<tr>
+<td align="left">Bartemian</td>
+<td align="left"><a href="#Page_95">95</a></td>
+</tr>
+
+<tr>
+<td align="left">Chestnut</td>
+<td align="left"><a href="#Page_217">217</a></td>
+</tr>
+
+<tr>
+<td align="left">Currant</td>
+<td align="left"><a href="#Page_94">94</a></td>
+</tr>
+
+<tr>
+<td align="left">Fruit</td>
+<td align="left"><a href="#Page_182">182</a></td>
+</tr>
+
+<tr>
+<td align="left">German</td>
+<td align="left"><a href="#Page_135">135</a></td>
+</tr>
+
+<tr>
+<td align="left">Lemon and Apple</td>
+<td align="left"><a href="#Page_226">226</a></td>
+</tr>
+
+<tr>
+<td align="left">Maids of Honor</td>
+<td align="left"><a href="#Page_190">190</a></td>
+</tr>
+
+<tr>
+<td align="left">Pastry Fingers</td>
+<td align="left"><a href="#Page_230">230</a></td>
+</tr>
+
+<tr>
+<td align="left">Peach Delights</td>
+<td align="left"><a href="#Page_82">82</a></td>
+</tr>
+
+<tr>
+<td align="left">Puffs, Orange</td>
+<td align="left"><a href="#Page_213">213</a></td>
+</tr>
+
+<tr>
+<td align="left">Puffs, Raisin</td>
+<td align="left"><a href="#Page_227">227</a></td>
+</tr>
+
+<tr>
+<td align="left">Roly Poly, Cherry</td>
+<td align="left"><a href="#Page_189">189</a></td>
+</tr>
+
+<tr>
+<td align="left">Roly Poly, Raisin</td>
+<td align="left"><a href="#Page_227">227</a></td>
+</tr>
+
+<tr>
+<td align="left">Rhubarb Fanchonettes</td>
+<td align="left"><a href="#Page_192">192</a></td>
+</tr>
+
+<tr>
+<td align="left">Windsor</td>
+<td align="left"><a href="#Page_201">201</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>PUDDINGS</b></td>
+</tr>
+
+<tr>
+<td align="left">Almond</td>
+<td align="left"><a href="#Page_192">192</a></td>
+</tr>
+
+<tr>
+<td align="left">Almond and Apple</td>
+<td align="left"><a href="#Page_221">221</a></td>
+</tr>
+
+<tr>
+<td align="left">Amber</td>
+<td align="left"><a href="#Page_210">210</a></td>
+</tr>
+
+<tr>
+<td align="left">Apple, Charlotte</td>
+<td align="left"><a href="#Page_212">212</a></td>
+</tr>
+
+<tr>
+<td align="left">Apricot</td>
+<td align="left"><a href="#Page_196">196</a></td>
+</tr>
+
+<tr>
+<td align="left">Baba with Syrup</td>
+<td align="left"><a href="#Page_222">222</a></td>
+</tr>
+
+<tr>
+<td align="left">Baked Indian</td>
+<td align="left"><a href="#Page_220">220</a></td>
+</tr>
+
+<tr>
+<td align="left">Beef Steak</td>
+<td align="left"><a href="#Page_205">205</a></td>
+</tr>
+
+<tr>
+<td align="left">Black Cap</td>
+<td align="left"><a href="#Page_216">216</a></td>
+</tr>
+
+<tr>
+<td align="left">Boston</td>
+<td align="left"><a href="#Page_230">230</a></td>
+</tr>
+
+<tr>
+<td align="left">Bird's Nest</td>
+<td align="left"><a href="#Page_165">165</a></td>
+</tr>
+
+<tr>
+<td align="left">Bread</td>
+<td align="left"><a href="#Page_226">226</a></td>
+</tr>
+
+<tr>
+<td align="left">Bread, with Cherries</td>
+<td align="left"><a href="#Page_210">210</a></td>
+</tr>
+
+<tr>
+<td align="left">Cabinet</td>
+<td align="left"><a href="#Page_156">156</a></td>
+</tr>
+
+<tr>
+<td align="left">Canned Corn</td>
+<td align="left"><a href="#Page_179">179</a></td>
+</tr>
+
+<tr>
+<td align="left">Caramel Bread</td>
+<td align="left"><a href="#Page_79">79</a></td>
+</tr>
+
+<tr>
+<td align="left">Caramel Rice</td>
+<td align="left"><a href="#Page_79">79</a></td>
+</tr>
+
+<tr>
+<td align="left">Carrot</td>
+<td align="left"><a href="#Page_79">79</a></td>
+</tr>
+
+<tr>
+<td align="left">Cherry Blanc-Mange</td>
+<td align="left"><a href="#Page_199">199</a></td>
+</tr>
+
+<tr>
+<td align="left">Chestnut Dainty</td>
+<td align="left"><a href="#Page_217">217</a></td>
+</tr>
+
+<tr>
+<td align="left">Chocolate</td>
+<td align="left"><a href="#Page_202">202</a></td>
+</tr>
+
+<tr>
+<td align="left">Chocolate Bread</td>
+<td align="left"><a href="#Page_188">188</a></td>
+</tr>
+
+<tr>
+<td align="left">Chocolate Jelly</td>
+<td align="left"><a href="#Page_80">80</a></td>
+</tr>
+
+<tr>
+<td align="left">Chocolate with Macaroons</td>
+<td align="left"><a href="#Page_209">209</a></td>
+</tr>
+
+<tr>
+<td align="left">Coburg</td>
+<td align="left"><a href="#Page_159">159</a></td>
+</tr>
+
+<tr>
+<td align="left">Cocoanut</td>
+<td align="left"><a href="#Page_219">219</a></td>
+</tr>
+
+<tr>
+<td align="left">Conservative</td>
+<td align="left"><a href="#Page_211">211</a></td>
+</tr>
+
+<tr>
+<td align="left">Cottage</td>
+<td align="left"><a href="#Page_80">80</a></td>
+</tr>
+
+<tr>
+<td align="left">Countess</td>
+<td align="left"><a href="#Page_204">204</a></td>
+</tr>
+
+<tr>
+<td align="left">Cranberry</td>
+<td align="left"><a href="#Page_221">221</a></td>
+</tr>
+
+<tr>
+<td align="left">Cup</td>
+<td align="left"><a href="#Page_192">192</a></td>
+</tr>
+
+<tr>
+<td align="left">Date</td>
+<td align="left"><a href="#Page_222">222</a></td>
+</tr>
+
+<tr>
+<td align="left">Eve's</td>
+<td align="left"><a href="#Page_229">229</a></td>
+</tr>
+
+<tr>
+<td align="left">Farina</td>
+<td align="left"><a href="#Page_225">225</a></td>
+</tr>
+
+<tr>
+<td align="left">Fish</td>
+<td align="left"><a href="#Page_55">55</a></td>
+</tr>
+
+<tr>
+<td align="left">Golden</td>
+<td align="left"><a href="#Page_219">219</a></td>
+</tr>
+
+<tr>
+<td align="left">Graham</td>
+<td align="left"><a href="#Page_223">223</a></td>
+</tr>
+
+<tr>
+<td align="left">Graham, Steamed</td>
+<td align="left"><a href="#Page_166">166</a></td>
+</tr>
+
+<tr>
+<td align="left">St. Leonard's</td>
+<td align="left"><a href="#Page_204">204</a></td>
+</tr>
+
+<tr>
+<td align="left">Macaroon</td>
+<td align="left"><a href="#Page_201">201</a></td>
+</tr>
+
+<tr>
+<td align="left">Macaroni, Baked</td>
+<td align="left"><a href="#Page_223">223</a></td>
+</tr>
+
+<tr>
+<td align="left">Molasses Sponge</td>
+<td align="left"><a href="#Page_81">81</a></td>
+</tr>
+
+<tr>
+<td align="left">Monica</td>
+<td align="left"><a href="#Page_81">81</a></td>
+</tr>
+
+<tr>
+<td align="left">Noodle</td>
+<td align="left"><a href="#Page_81">81</a></td>
+</tr>
+
+<tr>
+<td align="left">Nut</td>
+<td align="left"><a href="#Page_211">211</a></td>
+</tr>
+
+<tr>
+<td align="left">Peach</td>
+<td align="left"><a href="#Page_199">199</a></td>
+</tr>
+
+<tr>
+<td align="left">Pineapple</td>
+<td align="left"><a href="#Page_82">82</a></td>
+</tr>
+
+<tr>
+<td align="left">Plum, English</td>
+<td align="left"><a href="#Page_229">229</a></td>
+</tr>
+
+<tr>
+<td align="left">Plum, Mrs. Vaughn's</td>
+<td align="left"><a href="#Page_82">82</a></td>
+</tr>
+
+<tr>
+<td align="left">Raisin</td>
+<td align="left"><a href="#Page_163">163</a></td>
+</tr>
+
+<tr>
+<td align="left">Raisin Batter</td>
+<td align="left"><a href="#Page_213">213</a></td>
+</tr>
+
+<tr>
+<td align="left">Raspberry Batter</td>
+<td align="left"><a href="#Page_191">191</a></td>
+</tr>
+
+<tr>
+<td align="left">Rhubarb</td>
+<td align="left"><a href="#Page_137">137</a></td>
+</tr>
+
+<tr>
+<td align="left">Rhubarb, Baked</td>
+<td align="left"><a href="#Page_78">78</a></td>
+</tr>
+
+<tr>
+<td align="left">Rice</td>
+<td align="left"><a href="#Page_83">83</a></td>
+</tr>
+
+<tr>
+<td align="left">Rice, Ground</td>
+<td align="left"><a href="#Page_193">193</a></td>
+</tr>
+
+<tr>
+<td align="left">Snow Balls</td>
+<td align="left"><a href="#Page_197">197</a></td>
+</tr>
+
+<tr>
+<td align="left">Snow Balls, Fruit</td>
+<td align="left"><a href="#Page_158">158</a></td>
+</tr>
+
+<tr>
+<td align="left">Snow Pudding, with Custard</td>
+<td align="left"><a href="#Page_206">206</a></td>
+</tr>
+
+<tr>
+<td align="left">Sultana</td>
+<td align="left"><a href="#Page_228">228</a></td>
+</tr>
+
+<tr>
+<td align="left">Swiss</td>
+<td align="left"><a href="#Page_177">177</a></td>
+</tr>
+
+<tr>
+<td align="left">Walnut</td>
+<td align="left"><a href="#Page_83">83</a></td>
+</tr>
+
+<tr>
+<td align="left">Woodford</td>
+<td align="left"><a href="#Page_83">83</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>PUDDINGS</b></td>
+</tr>
+
+<tr>
+<td align="left"><b>Souffles</b></td>
+</tr>
+
+<tr>
+<td align="left">Brown Bread</td>
+<td align="left"><a href="#Page_219">219</a></td>
+</tr>
+
+<tr>
+<td align="left">Cherry</td>
+<td align="left"><a href="#Page_195">195</a></td>
+</tr>
+
+<tr>
+<td align="left">Cornstarch</td>
+<td align="left"><a href="#Page_228">228</a></td>
+</tr>
+
+<tr>
+<td align="left">Date</td>
+<td align="left"><a href="#Page_158">158</a></td>
+</tr>
+
+<tr>
+<td align="left">Pineapple</td>
+<td align="left"><a href="#Page_223">223</a></td>
+</tr>
+
+<tr>
+<td align="left">Rice</td>
+<td align="left"><a href="#Page_172">172</a></td>
+</tr>
+
+<tr>
+<td align="left">Snow</td>
+<td align="left"><a href="#Page_193">193</a></td>
+</tr>
+
+<tr>
+<td align="left">Squash</td>
+<td align="left"><a href="#Page_201">201</a></td>
+</tr>
+
+<tr>
+<td align="left">Vegetable</td>
+<td align="left"><a href="#Page_136">136</a></td>
+</tr>
+
+<tr>
+<td align="left">Vegetable</td>
+<td align="left"><a href="#Page_212">212</a></td>
+</tr>
+
+<tr>
+<td align="left">
+<h3>S</h3>
+</td>
+</tr>
+
+<tr>
+<td align="left"><b>SALADS</b></td>
+</tr>
+
+<tr>
+<td align="left">Apple, Celery and Nut</td>
+<td align="left"><a href="#Page_74">74</a></td>
+</tr>
+
+<tr>
+<td align="left">Asparagus</td>
+<td align="left"><a href="#Page_74">74</a></td>
+</tr>
+
+<tr>
+<td align="left">Cabbage</td>
+<td align="left"><a href="#Page_163">163</a></td>
+</tr>
+
+<tr>
+<td align="left">Carrot</td>
+<td align="left"><a href="#Page_186">186</a></td>
+</tr>
+
+<tr>
+<td align="left">Celery and Almond</td>
+<td align="left"><a href="#Page_74">74</a></td>
+</tr>
+
+<tr>
+<td align="left">Cheese</td>
+<td align="left"><a href="#Page_206">206</a></td>
+</tr>
+
+<tr>
+<td align="left">Cream Cheese and Pimiento</td>
+<td align="left"><a href="#Page_154">154</a></td>
+</tr>
+
+<tr>
+<td align="left">Daisy</td>
+<td align="left"><a href="#Page_179">179</a></td>
+</tr>
+
+<tr>
+<td align="left">Fruit</td>
+<td align="left"><a href="#Page_75">75</a></td>
+</tr>
+
+<tr>
+<td align="left">Grapefruit</td>
+<td align="left"><a href="#Page_189">189</a></td>
+</tr>
+
+<tr>
+<td align="left">Hungarian</td>
+<td align="left"><a href="#Page_75">75</a></td>
+</tr>
+
+<tr>
+<td align="left">Orange</td>
+<td align="left"><a href="#Page_150">150</a></td>
+</tr>
+
+<tr>
+<td align="left">Orange and Tomato</td>
+<td align="left"><a href="#Page_75">75</a></td>
+</tr>
+
+<tr>
+<td align="left">Pear and Pimiento</td>
+<td align="left"><a href="#Page_189">189</a></td>
+</tr>
+
+<tr>
+<td align="left">Potato and Nut</td>
+<td align="left"><a href="#Page_75">75</a></td>
+</tr>
+
+<tr>
+<td align="left">Potato and Pimiento</td>
+<td align="left"><a href="#Page_76">76</a></td>
+</tr>
+
+<tr>
+<td align="left">Shrimp</td>
+<td align="left"><a href="#Page_76">76</a></td>
+</tr>
+
+<tr>
+<td align="left">Waldorf</td>
+<td align="left"><a href="#Page_159">159</a></td>
+</tr>
+
+<tr>
+<td align="left">Watercress</td>
+<td align="left"><a href="#Page_190">190</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>SANDWICHES</b></td>
+</tr>
+
+<tr>
+<td align="left">Egg and Anchovy</td>
+<td align="left"><a href="#Page_85">85</a></td>
+</tr>
+
+<tr>
+<td align="left">Fried Egg</td>
+<td align="left"><a href="#Page_85">85</a></td>
+</tr>
+
+<tr>
+<td align="left">Hot Cheese</td>
+<td align="left"><a href="#Page_211">211</a></td>
+</tr>
+
+<tr>
+<td align="left">Hudson</td>
+<td align="left"><a href="#Page_86">86</a></td>
+</tr>
+
+<tr>
+<td align="left">Pimiento Cheese</td>
+<td align="left"><a href="#Page_86">86</a><a name=
+"Page_6"></a></td>
+</tr>
+
+<tr>
+<td align="left">Rice</td>
+<td align="left"><a href="#Page_86">86</a></td>
+</tr>
+
+<tr>
+<td align="left">Sardine</td>
+<td align="left"><a href="#Page_87">87</a></td>
+</tr>
+
+<tr>
+<td align="left">Tomato</td>
+<td align="left"><a href="#Page_87">87</a></td>
+</tr>
+
+<tr>
+<td align="left">Tomato and Horseradish</td>
+<td align="left"><a href="#Page_87">87</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>SOUPS, Etc.</b></td>
+</tr>
+
+<tr>
+<td align="left">Artichoke</td>
+<td align="left"><a href="#Page_157">157</a></td>
+</tr>
+
+<tr>
+<td align="left">Asparagus</td>
+<td align="left"><a href="#Page_47">47</a></td>
+</tr>
+
+<tr>
+<td align="left">Bean, Black</td>
+<td align="left"><a href="#Page_149">149</a></td>
+</tr>
+
+<tr>
+<td align="left">Bonne Femme</td>
+<td align="left"><a href="#Page_228">228</a></td>
+</tr>
+
+<tr>
+<td align="left">Cauliflower</td>
+<td align="left"><a href="#Page_206">206</a></td>
+</tr>
+
+<tr>
+<td align="left">Cheese</td>
+<td align="left"><a href="#Page_48">48</a></td>
+</tr>
+
+<tr>
+<td align="left">Chestnut</td>
+<td align="left"><a href="#Page_207">207</a></td>
+</tr>
+
+<tr>
+<td align="left">Crab</td>
+<td align="left"><a href="#Page_187">187</a></td>
+</tr>
+
+<tr>
+<td align="left">Fish</td>
+<td align="left"><a href="#Page_48">48</a></td>
+</tr>
+
+<tr>
+<td align="left">Giblet</td>
+<td align="left"><a href="#Page_216">216</a></td>
+</tr>
+
+<tr>
+<td align="left">Hollandaise</td>
+<td align="left"><a href="#Page_174">174</a></td>
+</tr>
+
+<tr>
+<td align="left">Hotch Potch</td>
+<td align="left"><a href="#Page_180">180</a></td>
+</tr>
+
+<tr>
+<td align="left">Kidney</td>
+<td align="left"><a href="#Page_176">176</a></td>
+</tr>
+
+<tr>
+<td align="left">Lentil</td>
+<td align="left"><a href="#Page_49">49</a></td>
+</tr>
+
+<tr>
+<td align="left">Mulligatawney</td>
+<td align="left"><a href="#Page_161">161</a></td>
+</tr>
+
+<tr>
+<td align="left">Oxtail</td>
+<td align="left"><a href="#Page_164">164</a></td>
+</tr>
+
+<tr>
+<td align="left">Okra</td>
+<td align="left"><a href="#Page_216">216</a></td>
+</tr>
+
+<tr>
+<td align="left">Pepper Pot</td>
+<td align="left"><a href="#Page_179">179</a></td>
+</tr>
+
+<tr>
+<td align="left">Pilau a la Turque</td>
+<td align="left"><a href="#Page_198">198</a></td>
+</tr>
+
+<tr>
+<td align="left">Potato</td>
+<td align="left"><a href="#Page_175">175</a></td>
+</tr>
+
+<tr>
+<td align="left">Princess</td>
+<td align="left"><a href="#Page_168">168</a></td>
+</tr>
+
+<tr>
+<td align="left">Red Pottage</td>
+<td align="left"><a href="#Page_173">173</a></td>
+</tr>
+
+<tr>
+<td align="left">Rice (Thick)</td>
+<td align="left"><a href="#Page_50">50</a></td>
+</tr>
+
+<tr>
+<td align="left">Scotch Broth</td>
+<td align="left"><a href="#Page_164">164</a></td>
+</tr>
+
+<tr>
+<td align="left">Spring</td>
+<td align="left"><a href="#Page_182">182</a></td>
+</tr>
+
+<tr>
+<td align="left">Turnip</td>
+<td align="left"><a href="#Page_185">185</a></td>
+</tr>
+
+<tr>
+<td align="left">Turtle, Mock</td>
+<td align="left"><a href="#Page_176">176</a></td>
+</tr>
+
+<tr>
+<td align="left">Verte</td>
+<td align="left"><a href="#Page_50">50</a></td>
+</tr>
+
+<tr>
+<td align="left">White</td>
+<td align="left"><a href="#Page_172">172</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>SOUPS</b></td>
+</tr>
+
+<tr>
+<td align="left"><b>Bisque</b></td>
+</tr>
+
+<tr>
+<td align="left">Clam</td>
+<td align="left"><a href="#Page_167">167</a></td>
+</tr>
+
+<tr>
+<td align="left">Lobster</td>
+<td align="left"><a href="#Page_49">49</a></td>
+</tr>
+
+<tr>
+<td align="left">Lobster</td>
+<td align="left"><a href="#Page_150">150</a></td>
+</tr>
+
+<tr>
+<td align="left">Oyster</td>
+<td align="left"><a href="#Page_209">209</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>SOUPS</b></td>
+</tr>
+
+<tr>
+<td align="left"><b>Chowder</b></td>
+</tr>
+
+<tr>
+<td align="left">Clam</td>
+<td align="left"><a href="#Page_206">206</a></td>
+</tr>
+
+<tr>
+<td align="left">Corn</td>
+<td align="left"><a href="#Page_173">173</a></td>
+</tr>
+
+<tr>
+<td align="left">Fish</td>
+<td align="left"><a href="#Page_185">185</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>SOUPS</b></td>
+</tr>
+
+<tr>
+<td align="left"><b>Cream Soups</b></td>
+</tr>
+
+<tr>
+<td align="left">Corn, a la Creole</td>
+<td align="left"><a href="#Page_213">213</a></td>
+</tr>
+
+<tr>
+<td align="left">Cucumber</td>
+<td align="left"><a href="#Page_190">190</a></td>
+</tr>
+
+<tr>
+<td align="left">Lettuce</td>
+<td align="left"><a href="#Page_154">154</a></td>
+</tr>
+
+<tr>
+<td align="left">Tomato</td>
+<td align="left"><a href="#Page_48">48</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>SOUPS</b></td>
+</tr>
+
+<tr>
+<td align="left"><b>Puree</b></td>
+</tr>
+
+<tr>
+<td align="left">Indienne</td>
+<td align="left"><a href="#Page_185">185</a></td>
+</tr>
+
+<tr>
+<td align="left">Norfolk</td>
+<td align="left"><a href="#Page_49">49</a></td>
+</tr>
+
+<tr>
+<td align="left">Peanut</td>
+<td align="left"><a href="#Page_214">214</a></td>
+</tr>
+
+<tr>
+<td align="left">Tapioca</td>
+<td align="left"><a href="#Page_165">165</a></td>
+</tr>
+
+<tr>
+<td align="left">
+<h3>V</h3>
+</td>
+</tr>
+
+<tr>
+<td align="left"><b>VEGETABLES</b></td>
+</tr>
+
+<tr>
+<td align="left">Artichokes</td>
+<td align="left"><a href="#Page_215">215</a></td>
+</tr>
+
+<tr>
+<td align="left">Artichokes, Jerusalem</td>
+<td align="left"><a href="#Page_69">69</a></td>
+</tr>
+
+<tr>
+<td align="left">Asparagus Loaf</td>
+<td align="left"><a href="#Page_177">177</a></td>
+</tr>
+
+<tr>
+<td align="left">Asparagus, Italian Style</td>
+<td align="left"><a href="#Page_209">209</a></td>
+</tr>
+
+<tr>
+<td align="left">Asparagus, Plain</td>
+<td align="left"><a href="#Page_187">187</a></td>
+</tr>
+
+<tr>
+<td align="left">Beans</td>
+<td align="left"><a href="#Page_190">190</a></td>
+</tr>
+
+<tr>
+<td align="left">Beans, Baked</td>
+<td align="left"><a href="#Page_200">200</a></td>
+</tr>
+
+<tr>
+<td align="left">Bean Croquettes</td>
+<td align="left"><a href="#Page_178">178</a></td>
+</tr>
+
+<tr>
+<td align="left">Beans, Lima, Curried</td>
+<td align="left"><a href="#Page_220">220</a></td>
+</tr>
+
+<tr>
+<td align="left">Beans, String</td>
+<td align="left"><a href="#Page_188">188</a></td>
+</tr>
+
+<tr>
+<td align="left">Beets, Buttered</td>
+<td align="left"><a href="#Page_208">208</a></td>
+</tr>
+
+<tr>
+<td align="left">Beets, Creamed</td>
+<td align="left"><a href="#Page_177">177</a></td>
+</tr>
+
+<tr>
+<td align="left">Beets, New</td>
+<td align="left"><a href="#Page_203">203</a></td>
+</tr>
+
+<tr>
+<td align="left">Beets, Stuffed</td>
+<td align="left"><a href="#Page_71">71</a></td>
+</tr>
+
+<tr>
+<td align="left">Brussels Sprouts with Crisco</td>
+<td align="left"><a href="#Page_67">67</a></td>
+</tr>
+
+<tr>
+<td align="left">Cabbage, a la Creme</td>
+<td align="left"><a href="#Page_219">219</a></td>
+</tr>
+
+<tr>
+<td align="left">Cabbage, German Sour</td>
+<td align="left"><a href="#Page_179">179</a></td>
+</tr>
+
+<tr>
+<td align="left">Cabbage, Ladies'</td>
+<td align="left"><a href="#Page_154">154</a></td>
+</tr>
+
+<tr>
+<td align="left">Carrot Fritters</td>
+<td align="left"><a href="#Page_175">175</a></td>
+</tr>
+
+<tr>
+<td align="left">Carrots, Glazed</td>
+<td align="left"><a href="#Page_188">188</a></td>
+</tr>
+
+<tr>
+<td align="left">Carrots, a la Poulette</td>
+<td align="left"><a href="#Page_203">203</a></td>
+</tr>
+
+<tr>
+<td align="left">Carrots, Viennese</td>
+<td align="left"><a href="#Page_72">72</a></td>
+</tr>
+
+<tr>
+<td align="left">Celeriac</td>
+<td align="left"><a href="#Page_217">217</a></td>
+</tr>
+
+<tr>
+<td align="left">Colcannon</td>
+<td align="left"><a href="#Page_67">67</a></td>
+</tr>
+
+<tr>
+<td align="left">Corn Creole</td>
+<td align="left"><a href="#Page_207">207</a></td>
+</tr>
+
+<tr>
+<td align="left">Corn Fritters</td>
+<td align="left"><a href="#Page_68">68</a></td>
+</tr>
+
+<tr>
+<td align="left">Corn Okra and Tomatoes</td>
+<td align="left"><a href="#Page_68">68</a></td>
+</tr>
+
+<tr>
+<td align="left">Cauliflower</td>
+<td align="left"><a href="#Page_207">207</a></td>
+</tr>
+
+<tr>
+<td align="left">Cauliflower, Curried</td>
+<td align="left"><a href="#Page_68">68</a></td>
+</tr>
+
+<tr>
+<td align="left">Cauliflower, au Gratin</td>
+<td align="left"><a href="#Page_155">155</a></td>
+</tr>
+
+<tr>
+<td align="left">Cauliflower, Fried</td>
+<td align="left"><a href="#Page_208">208</a></td>
+</tr>
+
+<tr>
+<td align="left">Egg Plant, en Casserole</td>
+<td align="left"><a href="#Page_69">69</a></td>
+</tr>
+
+<tr>
+<td align="left">Eggplant, Fried</td>
+<td align="left"><a href="#Page_205">205</a></td>
+</tr>
+
+<tr>
+<td align="left">Eggplant, Stuffed</td>
+<td align="left"><a href="#Page_71">71</a></td>
+</tr>
+
+<tr>
+<td align="left">Eggplant, Stuffed</td>
+<td align="left"><a href="#Page_216">216</a></td>
+</tr>
+
+<tr>
+<td align="left">Kohl Rabi, Creamed</td>
+<td align="left"><a href="#Page_203">203</a></td>
+</tr>
+
+<tr>
+<td align="left">Lentils and Rice</td>
+<td align="left"><a href="#Page_67">67</a></td>
+</tr>
+
+<tr>
+<td align="left">Lentils, Savory</td>
+<td align="left"><a href="#Page_70">70</a></td>
+</tr>
+
+<tr>
+<td align="left">Lettuce, Stewed</td>
+<td align="left"><a href="#Page_162">162</a></td>
+</tr>
+
+<tr>
+<td align="left">Mushrooms au Gratin</td>
+<td align="left"><a href="#Page_70">70</a></td>
+</tr>
+
+<tr>
+<td align="left">Mushrooms Cooked Under Glass Bells</td>
+<td align="left"><a href="#Page_154">154</a></td>
+</tr>
+
+<tr>
+<td align="left">Mushrooms, Grilled</td>
+<td align="left"><a href="#Page_164">164</a></td>
+</tr>
+
+<tr>
+<td align="left">Onions, Stewed</td>
+<td align="left"><a href="#Page_202">202</a></td>
+</tr>
+
+<tr>
+<td align="left">Onions, Stuffed</td>
+<td align="left"><a href="#Page_207">207</a></td>
+</tr>
+
+<tr>
+<td align="left">Onions, Stuffed with Nuts</td>
+<td align="left"><a href="#Page_184">184</a></td>
+</tr>
+
+<tr>
+<td align="left">Parsnips, Baked</td>
+<td align="left"><a href="#Page_67">67</a></td>
+</tr>
+
+<tr>
+<td align="left">Parsley, Fried</td>
+<td align="left"><a href="#Page_69">69</a></td>
+</tr>
+
+<tr>
+<td align="left">Peas</td>
+<td align="left"><a href="#Page_186">186</a></td>
+</tr>
+
+<tr>
+<td align="left">Peas, Green, a la Maitre d'Hotel</td>
+<td align="left"><a href="#Page_69">69</a></td>
+</tr>
+
+<tr>
+<td align="left">Peppers, Stuffed Green</td>
+<td align="left"><a href="#Page_162">162</a></td>
+</tr>
+
+<tr>
+<td align="left">Potatoes, Anna</td>
+<td align="left"><a href="#Page_184">184</a></td>
+</tr>
+
+<tr>
+<td align="left">Potatoes, Chantilly</td>
+<td align="left"><a href="#Page_203">203</a></td>
+</tr>
+
+<tr>
+<td align="left">Potatoes, Creamed au Gratin</td>
+<td align="left"><a href="#Page_68">68</a></td>
+</tr>
+
+<tr>
+<td align="left">Potato Croquettes</td>
+<td align="left"><a href="#Page_152">152</a></td>
+</tr>
+
+<tr>
+<td align="left">Potatoes, Duchesse</td>
+<td align="left"><a href="#Page_170">170</a></td>
+</tr>
+
+<tr>
+<td align="left">Potatoes, Franconia</td>
+<td align="left"><a href="#Page_157">157</a></td>
+</tr>
+
+<tr>
+<td align="left">Potatoes, French Fried</td>
+<td align="left"><a href="#Page_180">180</a></td>
+</tr>
+
+<tr>
+<td align="left">Potatoes, Grilled</td>
+<td align="left"><a href="#Page_215">215</a></td>
+</tr>
+
+<tr>
+<td align="left">Potatoes, Hashed Brown</td>
+<td align="left"><a href="#Page_203">203</a></td>
+</tr>
+
+<tr>
+<td align="left">Potatoes, New a la France</td>
+<td align="left"><a href="#Page_70">70</a></td>
+</tr>
+
+<tr>
+<td align="left">Potato Pone</td>
+<td align="left"><a href="#Page_70">70</a></td>
+</tr>
+
+<tr>
+<td align="left">Potato Puffs</td>
+<td align="left"><a href="#Page_174">174</a></td>
+</tr>
+
+<tr>
+<td align="left">Potatoes, Savory</td>
+<td align="left"><a href="#Page_215">215</a></td>
+</tr>
+
+<tr>
+<td align="left">Potato Souffle Austrian Style</td>
+<td align="left"><a href="#Page_181">181</a></td>
+</tr>
+
+<tr>
+<td align="left">Potatoes, Stuffed</td>
+<td align="left"><a href="#Page_71">71</a></td>
+</tr>
+
+<tr>
+<td align="left">Potatoes, Stuffed</td>
+<td align="left"><a href="#Page_186">186</a></td>
+</tr>
+
+<tr>
+<td align="left">Potatoes, Sweet, Baked</td>
+<td align="left"><a href="#Page_225">225</a></td>
+</tr>
+
+<tr>
+<td align="left">Potatoes, Sweet Candied</td>
+<td align="left"><a href="#Page_153">153</a></td>
+</tr>
+
+<tr>
+<td align="left">Potatoes, Sweet Southern Style</td>
+<td align="left"><a href="#Page_209">209</a></td>
+</tr>
+
+<tr>
+<td align="left">Scalloped Pumpkin and Rice</td>
+<td align="left"><a href="#Page_216">216</a></td>
+</tr>
+
+<tr>
+<td align="left">Slaw, Cold</td>
+<td align="left"><a href="#Page_210">210</a></td>
+</tr>
+
+<tr>
+<td align="left">Spinach, a la Creme</td>
+<td align="left"><a href="#Page_166">166</a></td>
+</tr>
+
+<tr>
+<td align="left">Spinach, Martha</td>
+<td align="left"><a href="#Page_184">184</a></td>
+</tr>
+
+<tr>
+<td align="left">Squash, Souffled</td>
+<td align="left"><a href="#Page_201">201</a></td>
+</tr>
+
+<tr>
+<td align="left">Squash, Summer</td>
+<td align="left"><a href="#Page_194">194</a></td>
+</tr>
+
+<tr>
+<td align="left">Succotash</td>
+<td align="left"><a href="#Page_204">204</a></td>
+</tr>
+
+<tr>
+<td align="left">Tomatoes, Baked Stuffed</td>
+<td align="left"><a href="#Page_208">208</a></td>
+</tr>
+
+<tr>
+<td align="left">Tomato Croquettes</td>
+<td align="left"><a href="#Page_228">228</a></td>
+</tr>
+
+<tr>
+<td align="left">Tomatoes, Escalloped</td>
+<td align="left"><a href="#Page_153">153</a></td>
+</tr>
+
+<tr>
+<td align="left">Tomatoes, Grilled</td>
+<td align="left"><a href="#Page_174">174</a></td>
+</tr>
+
+<tr>
+<td align="left">Tomatoes, Stewed</td>
+<td align="left"><a href="#Page_150">150</a></td>
+</tr>
+
+<tr>
+<td align="left">Turnips, Creamed</td>
+<td align="left"><a href="#Page_170">170</a></td>
+</tr>
+
+<tr>
+<td align="left">Turnips, Mashed</td>
+<td align="left"><a href="#Page_202">202</a></td>
+</tr>
+
+<tr>
+<td align="left">Vegetable Souffle</td>
+<td align="left"><a href="#Page_212">212</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>VEGETARIAN DISHES</b></td>
+</tr>
+
+<tr>
+<td align="left">Asparagus Loaf</td>
+<td align="left"><a href="#Page_177">177</a></td>
+</tr>
+
+<tr>
+<td align="left">Bananas, Devilled</td>
+<td align="left"><a href="#Page_134">134</a></td>
+</tr>
+
+<tr>
+<td align="left">Bean Cutlets</td>
+<td align="left"><a href="#Page_133">133</a></td>
+</tr>
+
+<tr>
+<td align="left">Cauliflower Snow</td>
+<td align="left"><a href="#Page_134">134</a></td>
+</tr>
+
+<tr>
+<td align="left">Craigie Toast</td>
+<td align="left"><a href="#Page_134">134</a></td>
+</tr>
+
+<tr>
+<td align="left">Croquettes Marchette</td>
+<td align="left"><a href="#Page_135">135</a></td>
+</tr>
+
+<tr>
+<td align="left">Duck, Mock</td>
+<td align="left"><a href="#Page_210">210</a></td>
+</tr>
+
+<tr>
+<td align="left">Goose, Mock</td>
+<td align="left"><a href="#Page_174">174</a></td>
+</tr>
+
+<tr>
+<td align="left">Mincemeat, Lemon</td>
+<td align="left"><a href="#Page_134">134</a></td>
+</tr>
+
+<tr>
+<td align="left">Nut Loaf</td>
+<td align="left"><a href="#Page_212">212</a></td>
+</tr>
+
+<tr>
+<td align="left">Nut and Macaroni Savory</td>
+<td align="left"><a href="#Page_136">136</a></td>
+</tr>
+
+<tr>
+<td align="left">Nut Roast</td>
+<td align="left"><a href="#Page_220">220</a></td>
+</tr>
+
+<tr>
+<td align="left">Potato and Nut Croquettes</td>
+<td align="left"><a href="#Page_136">136</a></td>
+</tr>
+
+<tr>
+<td align="left">Potato Sausage</td>
+<td align="left"><a href="#Page_136">136</a></td>
+</tr>
+
+<tr>
+<td align="left">Potato Sefton</td>
+<td align="left"><a href="#Page_137">137</a></td>
+</tr>
+
+<tr>
+<td align="left">Rice a la Maigre</td>
+<td align="left"><a href="#Page_137">137</a></td>
+</tr>
+
+<tr>
+<td align="left">Rice, Spanish</td>
+<td align="left"><a href="#Page_137">137</a></td>
+</tr>
+
+<tr>
+<td align="left">Timbale, Molds</td>
+<td align="left"><a href="#Page_138">138</a></td>
+</tr>
+
+<tr>
+<td align="left">Veal Roast, Mock</td>
+<td align="left"><a href="#Page_162">162</a></td>
+</tr>
+
+<tr>
+<td align="left">Vegetable Souffle, Mixed</td>
+<td align="left"><a href="#Page_136">136</a></td>
+</tr>
+
+<tr>
+<td align="left">Vegetable Pie</td>
+<td align="left"><a href="#Page_138">138</a></td>
+</tr>
+
+<tr>
+<td align="left"><b>MISCELLANEOUS</b></td>
+</tr>
+
+<tr>
+<td align="left">Bombay Toast</td>
+<td align="left"><a href="#Page_160">160</a></td>
+</tr>
+
+<tr>
+<td align="left">Croutes, a la Marie</td>
+<td align="left"><a href="#Page_156">156</a></td>
+</tr>
+
+<tr>
+<td align="left">Croutes, a la Rosamonde</td>
+<td align="left"><a href="#Page_156">156</a></td>
+</tr>
+
+<tr>
+<td align="left">Macaroni a l'Italienne</td>
+<td align="left"><a href="#Page_182">182</a></td>
+</tr>
+
+<tr>
+<td align="left">Risotto</td>
+<td align="left"><a href="#Page_155">155</a></td>
+</tr>
+</tbody>
+</table>
+
+<hr style="WIDTH: 65%">
+<a name="Page_7"></a><i>"Man's most important food, fat."</i>
+
+<p><i>"Those who say&mdash;'The old fashioned things are good
+enough for us.'"</i></p>
+
+<p><i>"The difference between substitute and primary."</i></p>
+
+<p><i>"That 'Lardy' taste."</i></p>
+
+<p><i>"Fry fish, then onions, then potatoes in the same
+Crisco."</i></p>
+
+<p><i>"We all eat raw fats."</i></p>
+
+<p><i>"A woman can throw out more with a teaspoon than a man can
+bring home in a wagon."</i></p>
+
+<p><i>"Hidden flavors."</i></p>
+
+<p><i>"Keeping parlor and kitchen strangers."</i></p>
+
+<p><i>"Kosher."</i></p>
+
+<p><i>"Recipes tested by Domestic Scientists."</i></p>
+
+<hr style="WIDTH: 65%">
+<a name="INTRODUCTION"></a>
+
+<h2><a name="Page_8"></a><i>INTRODUCTION</i></h2>
+
+<br>
+<p>The word "fat" is one of the most interesting in food chemistry.
+It is the great energy producer. John C. Olsen, A.M., Ph.D., in his
+book, "Pure Food," states that fats furnish half the total energy
+obtained by human beings from their food. The three <i>primary</i>,
+solid cooking fats today are:</p>
+
+<center><img title="" alt="Butter Lard Crisco" src=
+"images/blcrisco.jpg" width="939" height="291"></center>
+
+<p>There are numbers of substitutes for these, such as butterine,
+oleomargarine and "lard compounds."</p>
+
+<p>The following pages contain a story of unusual interest to
+<i>you</i>. For you <i>eat</i>.</p>
+
+<p><b>See Page <a href="#Page_232">233</a></b></p>
+
+<hr style="WIDTH: 65%">
+<a name="The_Story_of_Crisco"></a>
+
+<h2><a name="Page_9"></a><i>The Story of Crisco</i></h2>
+
+<p>The culinary world is revising its entire cook book on account
+of the advent of Crisco, a new and altogether different cooking
+fat.</p>
+
+<p>Many wonder that any product could gain the favor of cooking
+experts so quickly. A few months after the first package was
+marketed, practically every grocer of the better class in the
+United States was supplying women with the new product.</p>
+
+<p>This was largely because four classes of
+people&mdash;housewives&mdash;chefs&mdash;doctors&mdash;dietitians&mdash;were
+glad to be shown a product which at once would make for more
+<i>digestible</i> foods, more <i>economical</i> foods, and better
+<i>tasting</i> foods.</p>
+
+<br>
+
+
+<h3>Cooking and History</h3>
+
+<img title="" alt="Cooking and History" src="images/img01.jpg"
+style="float: right" width="152" height="153">
+
+<p>Cooking methods have undergone a marked change during the past
+few years. The nation's food is becoming more and more wholesome as
+a result of different discoveries, new sources of supply, and the
+intelligent weighing of values. Domestic Science is better
+understood and more appreciated.</p>
+
+<img title="" alt="Cooking and History" src="images/img02.jpg"
+style="float: left" width="200" height="243">
+
+<p>People of the present century are fairer to their stomachs,
+realizing that their health largely depends upon this faithful and
+long-suffering servant. Digestion and disposition sound much the
+same, but a good disposition often is wrecked by a poor
+digestion.</p>
+
+<p>America has been termed a country of dyspeptics. It is being
+changed to a land of healthy eaters, consequently happier
+individuals. Every agent responsible for this national digestive
+improvement must be gratefully recognized.</p>
+
+<img title="" alt="Cooking and History" src="images/img03.jpg"
+style="float: left" width="164" height="204">
+
+<p>It seems strange to many that there can be anything
+<i>better</i> than butter for cooking, or of greater utility than
+lard, and the advent of Crisco has been a shock to the older
+generation, born in an age less progressive than our own, and prone
+to contend that the old fashioned things are good enough.</p>
+
+<p>But these good folk, when convinced, are the greatest
+enthusiasts. Grandmother was glad to give up the fatiguing spinning
+wheel. So the modern woman is glad to stop cooking with expensive
+butter, animal lard and their inadequate substitutes.</p>
+
+<img title="" alt="Cooking and History" src="images/img04.jpg"
+style="float: right" width="218" height="144">
+
+<p>And so, the nation's cook book has been hauled out and is being
+revised. Upon thousands of pages, the words "lard" and "butter"
+have been crossed out and the word "Crisco" written in their
+place.</p>
+
+<br>
+
+
+<h3>A Need Anticipated</h3>
+
+<p>Great foresight was shown in the making of Crisco.</p>
+
+<p>The quality, as well as the quantity, of lard was diminishing
+steadily in the face of a growing population. Prices were rising.
+"The high-cost-of-living" was an oft-repeated phrase. Also, our
+country was outgrowing its supply of butter. What was needed,
+therefore, was not a <i>substitute</i>, but something <i>better</i>
+than these fats, some product which not only would accomplish as
+much in cookery, but <i>a great deal more</i>.</p>
+
+<p>When, therefore, Crisco was perfected, and it was shown that
+here finally was an altogether <i>new</i> and <i>better</i> fat,
+cookery experts were quick to show their appreciation.</p>
+
+<p>In reading the following pages, think of Crisco as a
+<i>primary</i> cooking fat or shortening with even more
+individuality (because it does greater things), than all
+others.</p>
+
+<br>
+
+
+<h3>Man's Most Important Food, Fat</h3>
+
+<p>No other food supplies our bodies with the <i>drive</i>, the
+vigor, which fat gives. No other food has been given so little
+study in proportion to its importance.</p>
+
+<p><a name="Page_11"></a>Here are interesting facts, yet few
+housewives are acquainted with them:</p>
+
+<p>Fat contains more than twice the amount of energy-yielding power
+or calorific value of proteids or carbohydrates. One half our
+physical energy is from the fat we eat in different forms. The
+excellent book, "Food and Cookery for the Sick and Convalescent,"
+by Fannie Merritt Farmer, states, "In the diet of children at
+least, a deficiency of fat cannot be replaced by an excess of
+carbohydrates; and that fat seems to play some part in the
+formation of young tissues which cannot be undertaken by <i>any
+other constituent of food</i>...."</p>
+
+<p>The book entitled "The Chemistry of Cooking and Cleaning," by
+the two authorities, Ellen H. Richards and S. Maria Elliott, states
+that the diet of school children should be regulated carefully with
+the fat supply in view. Girls, especially, show at times a dislike
+for fat. It therefore is necessary that the fat which supplies
+their growing bodies with energy should be in the purest and most
+inviting form and should be one that their digestions
+<i>welcome</i>, rather than repel.</p>
+
+<img title="" alt="Crisco" src="images/img05.jpg" style=
+"float: right" width="345" height="180">
+
+<p>The first step in the digestion of fat is its melting. Crisco
+melts at a lower degree of heat than body temperature. Because of
+its low melting point, thus allowing the digestive juices to mix
+with it, and because of its vegetable origin and its purity, Crisco
+is the easiest of all cooking fats to digest.</p>
+
+<p>When a fat smokes in frying, it "breaks down," that is, its
+chemical composition is changed; part of its altered composition
+becomes a non-digestible and irritating substance. The best fat for
+digestion is one which does <i>not</i> decompose or break down at
+frying temperature. Crisco does not break down until a degree of
+heat is reached <i>above</i> the frying point. In other words,
+Crisco does not break down at all in normal frying, because it is
+not necessary to have it "smoking hot" for frying. No part of it,
+therefore, has been transformed in cooking into an irritant. That
+is one reason why the stomach welcomes Crisco and carries forward
+its digestion with ease.</p>
+
+<br>
+
+
+<h3>Working Towards an Ideal</h3>
+
+<img title="" alt="Years of Study" src="images/img06.jpg" style=
+"float: right" width="174" height="186">
+
+<p>A part of the preliminary work done in connection with the
+development of Crisco, described in these pages, consisted of the
+study of the older cooking fats. The objectionable <a name=
+"Page_12"></a>features of each were considered. The good was
+weighed against the bad. The strength and weakness of each was
+determined. Thus was found what the ideal fat should possess, and
+what it should <i>not</i> possess. It must have every good quality
+and no bad one.</p>
+
+<p>After years of study, a process was discovered which made
+possible the ideal fat.</p>
+
+<p>The process involved the changing of the composition of
+vegetable food oils and the making of the richest fat or solid
+<i>cream</i>.</p>
+
+<p>The Crisco Process at the first stage of its development gave,
+at least, the basis of the ideal fat; namely, a purely
+<i>vegetable</i> product, differing from all others in that
+absolutely no animal fat had to be added to the vegetable oil to
+produce the proper stiffness. This was but one of the many
+distinctive advantages sought and found.</p>
+
+<br>
+
+
+<h3>Not Marketed Until Perfect</h3>
+
+<p>It also solved the problem of eliminating certain objectionable
+features of fats in general, such as rancidity, color, odor,
+smoking properties when heated. These weaknesses, therefore, were
+not a part of this new fat, which it would seem was the parent of
+the Ideal.</p>
+
+<p>Then after four years of severe tests, after each weakness was
+replaced with strength the Government was given this fat to analyze
+and classify. The report was that it answered to none of the tests
+for fats already existing.</p>
+
+<br>
+
+
+<h3>A Primary Fat</h3>
+
+<p>It was neither a butter, a "compound" nor a "substitute," but
+<i>an entirely new product</i>. A <i>primary</i> fat.</p>
+
+<p>In 1911 it was named Crisco and placed upon the market.</p>
+
+<p>Today you buy this rich, wholesome cream of nutritious food oils
+in sanitary tins. The "Crisco Process" alone can produce this
+creamy white fat. No one else can manufacture Crisco, because no
+one else holds the secret of Crisco <a name="Page_13"></a>and
+because they would have no legal right to make it. Crisco is
+Crisco, and nothing else.</p>
+
+<br>
+
+
+<h3>Finally Economical</h3>
+
+<img title="" alt="Finally Economical" src="images/img07.jpg"
+style="float: left" width="336" height="258">
+
+<p>At first, it looked very much as if Crisco must be a high-priced
+product. It cost its discoverers many thousands of dollars before
+ever a package reached the consumer's kitchen.</p>
+
+<p>Crisco was not offered for sale as a <i>substitute</i>, or for
+housewives to buy only to save money. The chief point emphasized
+was, that Crisco was a richer, more wholesome food fat for cooking.
+Naturally, therefore, it was good news to all when Crisco was found
+also to be more economical.</p>
+
+<p>Crisco is more economical than lard in another way. It makes
+richer pastry than lard, and one-fifth less can be used.
+Furthermore it can be used over and over again in frying all manner
+of foods, and because foods absorb so little, Crisco is in reality
+more economical even than lard of <i>mediocre</i> quality. The
+<i>price</i> of Crisco is lower than the average price of the best
+pail lard throughout the year.</p>
+
+<br>
+
+
+<h3><a name="Page_14"></a>Crisco's Manufacture</h3>
+
+<center><img title="" alt="Crisco" src="images/img08.jpg" width=
+"722" height="314"></center>
+
+<img title="" alt="Cooling, Filling, Labeling" src=
+"images/img09.jpg" style="float: left" width="123" height="470">
+
+<p>It would be difficult to imagine surroundings more appetizing
+than those in which Crisco is manufactured. It is made in a
+building devoted exclusively to the manufacture of this one
+product. In sparkling bright rooms, cleanly uniformed employees
+make and pack Crisco.</p>
+
+<p>The air for this building is drawn in through an apparatus which
+washes and purifies it, removing the possibility of any dust
+entering.</p>
+
+<p>The floors are of a special tile composition; the walls are of
+white glazed tile, which are washed regularly. White enamel covers
+metal surfaces where nickel plating cannot be used. Sterilized
+machines handle the oil and the finished product. No hand touches
+Crisco until in your own kitchen the sanitary can is opened,
+disclosing the smooth richness, the creamlike, appetizing
+consistency of the product.</p>
+
+<br>
+
+
+<h3>The Banishment of That "Lardy" Taste in Foods</h3>
+
+<p>It was the earnest aim of the makers of Crisco to produce a
+strictly <i>vegetable</i> product without adding a hard, and
+consequently indigestible animal fat. There is today a pronounced
+partiality from a health standpoint to a vegetable fat, and <a
+name="Page_15"></a>the lardy, greasy taste of food resulting from
+the use of animal fat never has been in such disfavor as during the
+past few years.</p>
+
+<p>So Crisco is absolutely <i>all</i> vegetable. No stearine,
+animal or vegetable, is added. It possesses no taste nor odor save
+the delightful and characteristic aroma which identifies Crisco,
+and is suggestive of its purity.</p>
+
+<br>
+
+
+<h3>Explanation of "Hidden" Food Flavors.</h3>
+
+<img title="" alt="True Taste of Food" src="images/img10.jpg"
+style="float: left" width="209" height="168">
+
+<p>When the dainty shadings of taste are over-shadowed by a "lardy"
+flavor, the <i>true</i> taste of the food itself is lost. We miss
+the "hidden" or <i>natural</i> taste of the food. Crisco has a
+peculiar power of bringing out the very best in food flavors. Even
+the simplest foods are allowed a delicacy of flavor.</p>
+
+<img title="" alt="Ginger bread" src="images/img11.jpg" style=
+"float: right" width="137" height="71">
+
+<p>Take ginger bread for example: The real <i>ginger</i> taste is
+there. The <i>molasses</i> and spice flavors are brought out.</p>
+
+<p>Or just plain, every-day fried potatoes; many never knew what
+the real <i>potato</i> taste was before eating potatoes fried in
+Crisco.</p>
+
+<p>Fried chicken has a newness of taste not known before.</p>
+
+<p>New users of Crisco should try these simple foods first and
+later take up the preparation of more elaborate dishes.</p>
+
+<br>
+
+
+<h3>Butter, Ever Popular</h3>
+
+<p>It is hard to imagine anything taking the place of butter upon
+the dining table. For seasoning in cooking, the use of butter ever
+will be largely a matter of taste. Some people have a partiality
+for the "butter flavor," which after all is largely the salt mixed
+with the fat. Close your eyes and eat some fresh unsalted butter;
+note that it is practically tasteless.</p>
+
+<p><a name="Page_16"></a><img title="" alt="Butter, Ever Popular"
+src="images/img12.jpg" style="float: left" width="211" height=
+"123"></p>
+
+<p>Crisco contains richer food elements than butter. As Crisco is
+richer, containing no moisture, one-fifth or one-fourth less can be
+used in each recipe.</p>
+
+<p>Crisco always is uniform because it is a manufactured fat where
+quality and purity can be controlled. It works perfectly into any
+dough, making the crust or loaf even textured. It keeps sweet and
+pure indefinitely in the ordinary room temperature.</p>
+
+<br>
+
+
+<h3>Keep Your Parlor and Your Kitchen Strangers</h3>
+
+<p>Kitchen odors are out of place in the parlor. When frying with
+Crisco, as before explained, it is not necessary to heat the fat to
+<i>smoking</i> temperature, ideal frying is accomplished without
+bringing Crisco to its smoking point. On the other hand, it is
+necessary to heat lard "smoking <img title="" alt=
+"The Lard Kitchen and The Crisco Kitchen" src="images/img13.jpg"
+style="float: right" width="305" height="220"> hot" before it is of
+the proper frying temperature. Remember also that, when lard smokes
+and fills the house with its strong odor, certain constituents have
+been changed chemically to those which irritate the sensitive
+membranes of the alimentary canal.</p>
+
+<p>Crisco does not smoke until it reaches 455 degrees, a heat
+higher than is necessary for frying. You need not wait for Crisco
+to smoke. Consequently the house will not fill with smoke, nor will
+there be black, burnt specks in fried foods, as often there are
+when you use lard for frying.</p>
+
+<p>Crisco gives up its heat very quickly to the food submerged in
+it and a tender, brown crust almost <i>instantly</i> forms,
+allowing the inside of the potatoes, croquettes, doughnuts, etc.,
+to become <i>baked</i>, rather than soaked.</p>
+
+<center><img title="" alt=
+"Fry this, Then this, Then this&mdash;in the same Crisco." src=
+"images/img14.jpg" width="528" height="121"></center>
+
+<p>The same Crisco can be used for frying fish, onions, potatoes,
+or any other food. Crisco does not take up food flavors or odors.
+After frying each food, merely strain out the food particles.</p>
+
+<br>
+
+
+<h3><a name="Page_17"></a>We All Eat Raw Fats</h3>
+
+<p>The shortening fat in pastry or baked foods, is merely
+distributed throughout the dough. No chemical change occurs during
+the baking process. So when you eat pie or hot biscuit, in which
+animal lard is <img title="" alt="We All Eat Raw Fats" src=
+"images/img15.jpg" style="float: left" width="143" height="165">
+used, <i>you eat raw animal lard</i>. The shortening used in all
+baked foods therefore, should be just as pure and wholesome as if
+you were eating it like butter upon bread. Because Crisco digests
+with such ease, and because it is a pure vegetable fat, all those
+who realize the above fact regarding pastry making are now won over
+to Crisco.</p>
+
+<p>A hint as to Crisco's purity is shown by this simple test: Break
+open a hot biscuit in which Crisco has been used. You will note a
+sweet fragrance, which is most inviting.</p>
+
+<img title="" alt="No Distress" src="images/img16.jpg" style=
+"float: right" width="143" height="163">
+
+<p>A few months ago if you had told dyspeptic men and women that
+they could eat pie at the evening meal and that distress would not
+follow, probably they would have doubted you. Hundreds of instances
+of Crisco's healthfulness have been given by people, who, at one
+time have been denied such foods as pastry, cake and fried foods,
+but who <i>now</i> eat these rich, yet digestible Crisco
+dishes.</p>
+
+<p>You, or any other normally healthy individual, whose digestion
+does not relish greasy foods, can eat rich pie crust. The richness
+is there, but not the unpleasant after effects. Crisco digests
+<i>readily</i>.</p>
+
+<br>
+
+
+<h3>The Importance of Giving Children Crisco Foods</h3>
+
+<img title="" alt="The Importance of Giving Children Crisco Foods"
+src="images/img17.jpg" style="float: left" width="299" height=
+"137">
+
+<p>A good digestion will mean much to the youngster's health and
+character. A man seldom seems to be stronger than his stomach, for
+indigestion handicaps him in his accomplishment of big things.</p>
+
+<img title="" alt="Sweet Dreams Follow the Crisco Supper" src=
+"images/img18.jpg" style="float: right" width="153" height="174">
+
+<p>As more attention is given to <i>present</i> feeding, less
+attention need be given to <i>future</i> doctoring. <a name=
+"Page_18"></a>Equip your children with good stomachs by giving them
+wholesome Crisco foods&mdash;foods which digest with ease.</p>
+
+<p>They may eat the rich things they enjoy and find them just as
+digestible as many apparently simple foods, if Crisco be used
+properly.</p>
+
+<p>They may eat Crisco doughnuts or pie without being chased by
+nightmares. Sweet dreams follow the Crisco supper.</p>
+
+<br>
+
+
+<h3>The Great Variety of Crisco Foods</h3>
+
+<p>There are thousands of Crisco dishes. It is impossible to know
+the exact number, because Crisco is used for practically every
+cooking purpose. Women daily tell us of new uses they have found
+for Crisco.</p>
+
+<p>Many women <i>begin</i> by using Crisco in simple ways, for
+frying, for baking, in place of lard. Soon, however, they learn
+that Crisco <i>also</i> takes the place of butter. "Butter richness
+without butter expense," say the thousands of Crisco users.</p>
+
+<p>Tasty scalloped dishes, salad dressing, rich pastry, fine
+grained cake, sauces and hundreds of other dishes, where butter
+formerly was used, now are prepared with Crisco.</p>
+
+<br>
+
+
+<h3>"A Woman Can Throw Out More with a Teaspoon Than a Man Can
+Bring Home in a Wagon"</h3>
+
+<img title="" alt="A Woman can Throw out More with a Teaspoon" src=
+"images/img19.jpg" style="float: left" width="64" height="164">
+
+<p>Kitchen expense comes by the <i>spoonful</i>. Think of the
+countless spoonfuls of expensive butter used daily, where
+economical Crisco would accomplish the same results at one-third
+the cost.</p>
+
+<p>It should be remembered that one-fifth less Crisco than butter
+may be used, because Crisco is <i>richer</i> than butter. The
+moisture, salt and curd which butter contains to the extent of
+about 20 per cent are not found in Crisco, which is <i>all</i>,
+(100 per cent) shortening.</p>
+
+<p>Remember also that Crisco will average <i>a lower price per
+pound throughout the year than the best pail lard</i>. And you can
+use less Crisco than lard, which is a further saving. <a name=
+"Page_19"></a></p>
+
+<br>
+
+
+<h3>Brief, Interesting Facts</h3>
+
+<center><img title="" alt=
+"Hotel kitchens and domestic scientists use Crisco" src=
+"images/img20.jpg" width="599" height="166"></center>
+
+<p>Crisco is being used in an increasing number of the better class
+hotels, clubs, restaurants, dining cars, ocean liners.</p>
+
+<p>Crisco has been demonstrated and explained upon the Chautauqua
+platform by Domestic Science experts, these lectures being a part
+of the regular course.</p>
+
+<img title="" alt="Hospital Dietetic Class" src="images/img21.jpg"
+style="float: right" width="206" height="165">
+
+<p>Domestic Science teachers recommend Crisco to their pupils and
+use it in their classes and lecture demonstrations. Many High
+Schools having Domestic Science departments use Crisco.</p>
+
+<p>Crisco has taken the place of butter and lard in a number of
+hospitals, where purity and digestibility are of <i>vital</i>
+importance.</p>
+
+<p>Crisco is Kosher. Rabbi Margolies of New York, said that the
+Hebrew Race had been waiting 4,000 years for Crisco. It conforms to
+the strict Dietary Laws of the Jews. It is what is known in the
+Hebrew language as a "parava," or neutral fat. Crisco can be used
+with both "milchig" and "fleichig" (milk and flesh) foods. Special
+Kosher packages, bearing the seals of Rabbi Margolies of New York,
+and Rabbi Lifsitz of Cincinnati, are sold the Jewish trade. But all
+Crisco is Kosher and all of the same purity.</p>
+
+<center><img title="" alt="The Kosher Seal" src="images/img22.jpg"
+width="508" height="204"></center>
+
+<img title="" alt="Campers find Crisco helpful" src=
+"images/img23.jpg" style="float: right" width="245" height="237">
+
+<p>Campers find Crisco helpful in many ways. Hot climates have
+little effect upon its wholesomeness.</p>
+
+<p><a name="Page_20"></a>It is convenient; a handy package to pack
+and does not melt so quickly in transit. One can of Crisco can be
+used to fry fish, eggs, potatoes and to make hot biscuit, merely by
+straining out the food particles after each frying and pouring the
+Crisco back into the can to harden to proper consistency before the
+biscuit making.</p>
+
+<p>Practically every grocer who has a good trade in Crisco, uses it
+in his own home.</p>
+
+<img title="" alt="Empty Tins for Canning" src="images/img24.jpg"
+style="float: left" width="300" height="150">
+
+<p>Crisco is sold by net weight. You pay <i>only</i> for the
+Crisco&mdash;not the can. Find the net weight of what you have been
+using.</p>
+
+<p>Bread and cake keep fresh and moist much longer when Crisco is
+used.</p>
+
+<p>Women have written that they use empty Crisco tins for canning
+vegetables and fruits, and as receptacles for kitchen and pantry
+use.</p>
+
+<br>
+
+
+<h3>Crisco's Manufacture Scientifically Explained</h3>
+
+<p>To understand something of the Crisco Process, it is necessary
+first to know that there are three main constituents in all the
+best edible oils.</p>
+
+<p>Linoline, Oleine, Stearine.</p>
+
+<p>The chemical difference between these three components is solely
+in the percentage of hydrogen contained, and it is possible by the
+addition of hydrogen, to transform one component into another.</p>
+
+<p>Though seemingly so much alike, there is a marked difference in
+the physical properties of these components.</p>
+
+<p>Linoline which has the lowest percentage of hydrogen, is
+unstable and tends to turn rancid.</p>
+
+<p>Oleine is stable, has no tendency to turn rancid and is easily
+digested.</p>
+
+<p>Stearine is both hard and indigestible.</p>
+
+<p>The Crisco process adds enough hydrogen to change almost all the
+linoline into nourishing digestible oleine.</p>
+
+<p><a name="Page_21"></a>Mark well the difference in manufacture
+between Crisco and lard compounds. In producing a lard compound, to
+the linoline, oleine and stearine of the original oil is added more
+stearine (usually animal), the hard indigestible fat, in order to
+bring up the hardness of the oil. The resultant compound is
+indigestible and very liable to become rancid.</p>
+
+<hr style="WIDTH: 45%">
+<p>The following pages contain 615 recipes which have been tested
+by Domestic Science Authorities in the Cooking Departments of
+different colleges and other educational institutions, and by
+housewives in their own kitchens. Many have been originated by
+Marion Harris Neil and <i>all</i> have been tested by her.</p>
+
+<p>We have undertaken to submit a comprehensive list of recipes for
+your use, which will enable you to serve menus of wide variety.</p>
+
+<p>We hope that you have enjoyed reading this little volume and
+that you will derive both help and satisfaction from the
+recipes.</p>
+
+<p>We will go to any length to help you in the cause of Better
+Food. We realize that women must study this product as they would
+any other altogether new article of cookery, and that the study and
+care used will be amply repaid by the palatability and
+healthfulness of all foods. A can of Crisco is no Aladdin's Lamp,
+which merely need be touched by a kitchen spoon to produce magical
+dishes. But <i>any</i> woman is able to achieve excellent results
+by mixing thought with Crisco.</p>
+
+<p>Let us know how you progress.</p>
+
+<p>Yours respectfully,</p>
+
+<center><img title="" alt="The Procter &amp; Gamble Co." src=
+"images/img25.jpg" width="494" height="77"></center>
+
+<hr style="WIDTH: 65%">
+<a name="Things_to_Remember_in_Connection_with_These_Recipes"></a>
+
+<h2><b><a name="Page_22"></a><i>Things to Remember in Connection
+with These Recipes</i></b></h2>
+
+<br>
+<img title="" alt="Use level measurements" src="images/img26.jpg"
+style="float: right" width="159" height="148">
+
+<p>No need for Crisco to occupy valuable space in the refrigerator.
+In fact, except in most unusual summer heat, it will be of a better
+consistency outside the refrigerator. Crisco keeps sweet
+indefinitely, summer and winter, at ordinary room temperature.</p>
+
+<p>In making sauces, thoroughly blend the flour and Crisco before
+adding the milk.</p>
+
+<img title="" alt="Crisco's Purity not affected by Weather" src=
+"images/img27.jpg" style="float: left" width="212" height="256">
+
+<p>In using melted Crisco in boiled dressing, croquettes, rolls,
+fritters, etc., be sure that the melted Crisco is cooled
+sufficiently so that the hot fat will not injure the texture of the
+foods.</p>
+
+<p>When using in place of butter, add salt in the proportion of one
+level teaspoonful to one cup of Crisco.</p>
+
+<p>Remember that Crisco, like butter, is susceptible to cold. It
+readily becomes hard. In creaming Crisco in winter use the same
+care as when creaming butter. Rinse pan in boiling water and have
+the Crisco of the proper creaming stiffness before using. Unlike
+butter, however, Crisco's purity is not affected by weather. It
+remains sweet and pure indefinitely without refrigeration.</p>
+
+<p>In deep frying, do not wait for Crisco to smoke. (See page <a
+href="#Page_35">35</a>.)</p>
+
+<hr style="WIDTH: 65%">
+<a name="Remember_Thatmdash"></a>
+
+<h2><b><a name="Page_23"></a><i>Remember That</i>&mdash;</b></h2>
+
+<br>
+<p><i>When pie crust is tough:</i> It is possible you have not used
+Crisco properly. Perhaps the measurements were not correct. Perhaps
+the water was too warm, or the dough was handled too much.
+Shortening cannot make pastry tough.</p>
+
+<p><i>When fried foods absorb:</i> It is because Crisco is not hot
+enough, or because you have not used enough Crisco. Use plenty and
+the raw foods, if added in small quantities, will not reduce the
+heat of the fat. The absorption in deep Crisco frying should be
+less than that of another fat.</p>
+
+<p><i>When cake is not a success:</i> It is not the fault of the
+Crisco. Either too much was used, the oven heat not perfectly
+controlled or some important ingredient was used in the wrong
+proportion. Crisco should be creamed with the sugar more thoroughly
+than butter, as Crisco contains no moisture to dissolve the
+sugar.</p>
+
+<p><i>When cake or other food is not flavory:</i> Salt should have
+been added to the Crisco, for Crisco contains no salt.</p>
+
+<p><i>When there is smoke in the kitchen:</i> Crisco has been
+burned or heated too high for frying. Or some may have been on the
+<i>outside</i> of the pan or kettle.</p>
+
+<p><i>When Crisco is too hard:</i> Like butter, it is susceptible
+to heat and cold. Simply put in a warmer place.</p>
+
+<hr style="WIDTH: 65%">
+<a name="Hints_to_Young_Cooks"></a>
+
+<h2><a name="Page_24"></a><i>Hints to Young Cooks</i></h2>
+
+<p><i>Also, How to Choose Foods, Methods of Cooking, Cooking Time
+Table, The Art of Carving</i>, by MARION HARRIS NEIL.</p>
+
+<br>
+<p>Before commencing to cook, look up the required recipe, read and
+think it out. Note down on a slip of paper the materials and
+quantities required. Collect all utensils and materials required
+before commencing. Success in cookery depends on careful attention
+to every detail from start to finish. Quantities, both liquid and
+dry, should be exact. Small scales and weights should form part of
+the kitchen equipment where possible, and the measuring cups cost
+so little that no one need be without them.</p>
+
+<p>Throughout this book the measurements are level</p>
+
+<center><img title="" alt=
+"Througout this book the measurements are level" src=
+"images/img28.jpg" width="357" height="193"></center>
+
+<hr style="WIDTH: 65%">
+<a name="How_to_Choose_Foods"></a>
+
+<h2><a name="Page_25"></a><i><b>How to Choose Foods</b></i></h2>
+
+<p>Money can be spent to infinitely better advantage in the store,
+than by giving orders at the door, by phone or mail. Every
+housekeeper knows how large a proportion of the housekeeping money
+is swallowed up by the butcher's bill, so that with the meat item
+careful selection is most necessary in order to keep the bills
+within bounds.</p>
+
+<p>In choosing meat of any kind the eye, the nose and the touch
+really are required, although it is not appetizing to see the
+purchaser use more than the eye.</p>
+
+<br>
+
+
+<h3>Beef</h3>
+
+<p>In choosing meat it should be remembered that without being
+actually unwholesome, it varies greatly in quality, and often an
+inferior joint is to be preferred from a first class beast to a
+more popular cut from a second class animal. To be perfect the
+animal should be five or six years old, the flesh of a close even
+grain, bright red in color and well mixed with creamy white fat,
+the suet being firm and a clear white. Heifer meat is smaller in
+the bone and lighter in color than ox beef. Cow beef is much the
+same to look at as ox beef, though being older it is both coarser
+in the grain and tougher; bull beef, which is never seen however,
+in a first class butcher's may be recognized by the coarseness and
+dark color of the flesh, and also by a strong and almost rank
+smell.</p>
+
+<br>
+
+
+<h3>Mutton</h3>
+
+<p>To be in perfection, mutton should be at least four, or better
+five or six years old, but sheep of this age are rarely if ever,
+met with now-a-days, when they are constantly killed under two
+years. To know the age of mutton, examine the breast bones; if
+these are all of a white gristly color the animal was four years
+old or over, while the younger it is the pinkier are the bones,
+which, in a sheep of under a year, are entirely red.</p>
+
+<p>Good mutton should be of a clear dark red, the fat firm and
+white, and not too much of it; when touched the meat should feel
+crisp yet tender. If the fat is yellow and the lean flabby and
+damp, it is bad. A freshly scraped wooden skewer run into the meat
+along the bone will speedily enable anyone to detect staleness. For
+roasting mutton scarcely can be hung too long, <a name=
+"Page_26"></a>as long as it is not tainted; but for boiling it must
+not be kept nearly so long or the meat will be of a bad color when
+cooked.</p>
+
+<br>
+
+
+<h3>Lamb</h3>
+
+<p>The freshness of lamb is comparatively easy to distinguish, as
+if fresh the neck vein will be a bright blue, the knuckles stiff,
+and the eyes bright and full.</p>
+
+<br>
+
+
+<h3>Veal</h3>
+
+<p>Veal is at its best when the calf is from three to four months
+old. The meat should be of a close firm grain, white in color and
+the fat inclining to a pinkish tinge. Veal is sometimes coarser in
+the grain, and redder in the flesh, not necessarily a mark of
+inferiority, but denoting the fact that calf has been brought up in
+the open. Like all young meat, veal turns very quickly, therefore
+it never should hang more than two or three days. In choosing veal
+always examine the suet under the kidney; if this be clammy and
+soft, with a faint odor, the meat is not good, and always reject
+any that has greenish or yellowish spots about it. The head should
+be clean skinned and firm, the eyes full and clear, the kidneys
+large and well covered with fat, the liver a rich dark clear color,
+free from any spots or gristle, while the sweetbreads should be
+firm, plump, of a delicate color, and free from strings.</p>
+
+<br>
+
+
+<h3>Pork</h3>
+
+<p>The flesh of pork, when in good condition, is a delicate pinky
+white, with a close fine grain; the fat, which should not be too
+abundant, of a white color, very faintly tinged with pink; the skin
+should be thin and elastic to the touch, and the flesh generally
+cool, clean, and smooth looking; if, on the contrary, the flesh is
+flabby and clammy when touched, it is not fresh.</p>
+
+<p>Pork, like all white meat, is quick to taint, and never should
+be kept long before cooking. If you have the slightest doubt about
+pork, it is best to reject it, for unlike other meat which may be
+quite wholesome and usable, though not of precisely prime quality,
+pork <i>must</i> be in really first class condition to be
+wholesome, and therefore it is impossible to be too particular in
+the choice of it. Always if possible look at the tongue, for, as in
+beef, this is a very fair criterion of the condition of the animal;
+a freshly scraped new wooden skewer run into the meat along the
+bone is a good test of the freshness of the pork, and be careful
+especially to examine the fat, for if there be little kernels in it
+the pork is "measly," <a name="Page_27"></a>a very common disease
+among pigs, and one particularly unwholesome to the consumer.</p>
+
+<p>Pigs for fresh pork should be of medium size, not over fat, and
+under a year old. Pigs destined to become bacon are usually older
+and larger. Sucking pigs should be small, and are best when about
+three weeks old. A sucking pig should be cooked as soon as possible
+after it is killed, as it taints very quickly; unless fresh, no
+care in the cooking will make the crackling crisp, as it should
+be.</p>
+
+<br>
+
+
+<h3>Ham&mdash;Bacon</h3>
+
+<p>Good bacon has the lean of a bright pink and fine in the grain,
+while the fat is white and firm. If the lean is high colored, it
+probably has been over salted and is old besides, and in
+consequence will be hard and salty; while if there be yellow marks
+in the fat, and a curious, rather musty smell, it will have an
+unpleasant taste. In choosing a ham always run a clean knife or
+skewer in at the knuckle, and also at the center; if it comes out
+clean and smelling sweet, the ham is good; but if out of order the
+blade of the knife will be smeared and greasy looking, and have a
+disagreeable, strong odor.</p>
+
+<br>
+
+
+<h3>Venison</h3>
+
+<p>The condition of venison is judged chiefly by the fat, which
+should be a clear creamy white color, and close in texture. Always
+try venison by running a sharp knife along the haunch bone, which
+is usually the first to turn; if, in taking it out, the knife has a
+blackish-green look and an unpleasant odor, the meat is tainted,
+and unfit for use. Venison requires to be kept a considerable time
+before it is in proper condition, and needs great care in its
+management. It must be examined carefully every day, and if there
+is the slightest doubt, it should be washed in lukewarm milk and
+water, then dried in clean cloths, and when perfectly dry, should
+be covered thickly all over with ground ginger and pepper; when
+required for use, dust off the pepper and ginger, and wash the meat
+in a little lukewarm water, and dry it thoroughly. Venison, like
+mutton, improves with age, and this can be judged by the condition
+of the hoof, which in a young animal has a small, smooth cleft,
+while in an old one it is deeply cut and rugged. The haunch is the
+prime joint, its perfection depending on the greater or less depth
+of the fat on it. The neck and shoulder also are very good. They
+are used chiefly for stews or pies.</p>
+
+<br>
+<a name="Page_28"></a>
+
+<h3>Hares and Rabbits</h3>
+
+<p>A hare when fresh killed is stiff and red; when stale, the body
+is supple and the flesh in many parts black. If the hare be old the
+ears will be tough and dry, and will not tear readily. Rabbits may
+be judged in the same manner. In both, the claws should be smooth
+and sharp. In a young hare the cleft in the lip is narrow, and the
+claws are cracked readily if turned sideways.</p>
+
+<br>
+
+
+<h3>Poultry</h3>
+
+<p>Poultry to be perfect, should have just reached their full
+growth (the only exceptions to this are "spring chickens,"
+ducklings, goslings, etc., which are considered delicacies at
+certain seasons); they should be plump, firm fleshed, and not over
+fatted. Over-fed fowls are often a mass of greasy fat, which melts
+in the cooking and spoils the flavor of the bird. A hen is at her
+best just before she begins to lay; her legs should be smooth, her
+comb small, bright, and soft. A young cock has the comb full,
+bright colored, and smooth, the legs smooth, the spurs short, and
+in both the toes should break easily when turned back, and the
+weight of the birds should be great in proportion to their size.
+Contrary to the practice with game, poultry never should be kept
+long, as they turn easily, and are spoilt if the least high. They
+also require longer cooking, in proportion to their size, than
+game, and never should be underdone. Dark-legged fowls are best for
+roasting, as their flesh is moister and better flavored cooked in
+this way than the white-legged ones, which from their greater
+daintiness of appearance are to be preferred for boiling.</p>
+
+<p><i>Turkeys</i> should be plump, white-fleshed, young, the legs
+plump and firm, black and smooth, with (in the cock) short spurs,
+the feet soft and supple; the eyes should be full and clear, the
+neck long, and the wattles of a bright color. A hen turkey is best
+for boiling. Like fowls, an old turkey is fit for nothing but the
+stewpan or the stockpot. Turkeys require hanging for at least a
+week, though they must never be "high" or "gamey."</p>
+
+<p><i>Geese</i> always should be chosen young, plump, and full
+breasted, a white skin, a yellow smooth bill, the feet yellow and
+pliable. If the feet and bill are red and hard, and the skin hairy
+and coarse, the bird is old. Geese should be hung for a few days.
+Ducks, like geese, should have yellow, supple feet; the breasts
+full and hard, and the skin clear. Wild ducks should be fat, the
+feet small, reddish, and pliable, the breast firm and heavy. If not
+fresh, there will be a disagreeable smell <a name=
+"Page_29"></a>when the bill is open. The male is generally the more
+expensive, though the female is usually more delicate in
+flavor.</p>
+
+<p><i>Pigeons</i> always should be young and extremely fresh, and
+when so, they are plump and fat, with pliable smooth feet.</p>
+
+<p>NOTE&mdash;In selecting game pluck a few feathers from the under
+part of the leg; if the skin is not discolored the bird is fresh.
+The age may be known by placing the thumb into the beak, and
+holding the bird up with the jaw apart; if it breaks it is young;
+if not, it is old, and requires longer keeping before cooking to be
+eatable.</p>
+
+<p><i>Guinea-fowl</i> are judged like poultry, but require hanging
+for some time.</p>
+
+<br>
+
+
+<h3>Fish</h3>
+
+<p>Fish in good condition usually is firm and elastic to the touch,
+eyes bright and prominent, gills fresh and rosy. If the fish is
+flabby, with sunken eyes, it either is stale or out of
+condition.</p>
+
+<p><i>Salmon</i> should have a small head and tail, full thick
+shoulders, clean silvery scales, and its flesh of a rich yellowish
+pink. When quite fresh there is a creamy curd between the flakes,
+which are stiff and hard; but if kept this melts, softening the
+flesh and rendering it richer, but at the same time less
+digestible.</p>
+
+<p><i>Trout</i>, in spite of the difference in size, may be judged
+by the same rule as salmon. However, it will not bear keeping,
+deteriorating rapidly.</p>
+
+<p><i>Cod</i>, unlike salmon, should have a large head and thick
+shoulders; the flesh being white and clear, and separating easily
+into large flakes, the skin clean and silvery. Most people consider
+cod improves by being kept for a day or two and very slightly
+salted.</p>
+
+<p><i>Herrings</i> must be absolutely fresh to be good, and when in
+this state their scales shine like silver. If kept over long their
+eyes become suffused with blood.</p>
+
+<p><i>Mackerel</i> also must be quite fresh. They never should be
+bought if either out of condition or season. If fresh they are
+peculiarly beautiful fish, their backs of an iridescent blue green
+barred with black, and their bellies of a pearly whiteness.</p>
+
+<p><i>Smelts</i> should be stiff and silvery, with a delicate
+perfume faintly suggestive of cucumber.</p>
+
+<p><a name="Page_30"></a><i>Halibut</i> is a wholesome fish. It
+should be middling size, thick and of a white color.</p>
+
+<p><i>Lobsters, Crabs, Prawns, and Shrimps</i> are stiff, and with
+the tails tightly pressed against the body. With the former, weight
+is a great guide, as the heavier they are the better; but if there
+be the least sign of wateriness, they should be rejected at
+once.</p>
+
+<br>
+
+
+<h3>Vegetables</h3>
+
+<p>Green vegetables always are at their best when cheapest and most
+plentiful. Out of season they never have the same flavor, however
+well they may be grown. Excepting artichokes, all summer
+vegetables, as lettuce, peas, beans, and asparagus should be cooked
+as soon as possible after gathering. The freshness of most
+vegetables may be ascertained easily by taking a leaf or a pod
+between the fingers. If fresh this will snap off short and crisp,
+while if stale it will be limp and soft. It is an economy to buy
+winter vegetables, such as carrots, parsnips, turnips, beets,
+celery, and potatoes in large quantities, if you have storage room,
+as if buried in sand and kept from the frost they may be kept a
+considerable time. Onions should be kept hung up in a cool, dry
+place. If allowed to sprout the flavor becomes rank and coarse.</p>
+
+<br>
+
+
+<h3>Eggs</h3>
+
+<p>A mode of ascertaining the freshness of eggs is to hold them
+before a lighted candle or to the light, and if the egg looks
+clear, it will be tolerably good; if thick, it is stale; and if
+there is a black spot attached to the shell, it is worthless. No
+egg should be used for culinary purposes with the slightest taint
+in it, as it will render perfectly useless those with which it has
+been mixed. Eggs may be preserved, however, for a considerable time
+without any further special precaution than that of keeping them in
+a cool place. A very effective method of preserving eggs for winter
+use is to rub a little melted Crisco over each to close the pores,
+and then to pack the eggs in bran, salt or sawdust, not allowing
+them to touch each other.</p>
+
+<center><img title="" height="213" alt="Crisco" src=
+"images/img29.jpg" width="401"></center>
+
+<hr style="WIDTH: 65%">
+<a name="Methods_of_Cooking"></a>
+
+<h2><a name="Page_31"></a><i>Methods of Cooking</i></h2>
+
+<br>
+<p>There are seven chief methods of cooking meat&mdash;roasting,
+boiling, baking, stewing, frying, broiling and poaching.</p>
+
+<p>The first three are most suitable for joints weighing four
+pounds or more, but not satisfactory for smaller pieces which are
+liable to become hard and flavorless by the drying up or loss of
+their juices.</p>
+
+<p>Of the other three methods, stewing may be applied to fairly
+large and solid pieces, but it is better for smaller thin ones,
+while frying and broiling can be used only for steaks, chops, and
+similar cuts.</p>
+
+<p>Braising and steaming are combinations and modifications of
+these methods.</p>
+
+<br>
+
+
+<h3>Roasting</h3>
+
+<p>Roasting is one of the oldest methods of cooking on record, and
+still remains the favorite form of cooking joints of meat or birds.
+The success of every method of cooking depends largely upon the
+correct management of the fire. In roasting, this is particularly
+the case, as a clear, brisk and yet steady fire is needed. To roast
+a joint it should be placed before great heat for the first ten
+minutes and then allowed to cook more slowly. The great heat
+hardens the outside of the meat and keeps in the juices. If allowed
+to cook quickly all the time the meat is likely to be tough. The
+fire should be bright and clear. The joint should be basted about
+every ten minutes, as this helps to cook it, keeps it juicy and
+improves the flavor. The time allowed is fifteen minutes for every
+pound, twenty minutes over for beef and mutton; for veal and pork
+twenty minutes for every pound and thirty minutes over.</p>
+
+<br>
+
+
+<h3>Oven Roasting</h3>
+
+<p>Roasting in the oven of ordinary coal stoves or ranges is not
+considered so good as roasting before an open fire; nevertheless it
+may be said safely that the greatest part of <a name=
+"Page_32"></a>meat roasting is done in close ovens. It appears,
+from various experiments that meat roasted or baked in a close oven
+loses rather less of its weight than if roasted by an open
+fire.</p>
+
+<p>The excellence of a roast depends to a great extent upon the
+amount of basting it receives.</p>
+
+<p>Some cooks season a joint before it is cooked, while others
+season it with salt and pepper just before it is served. There is a
+difference of opinion as to which is the more correct way of the
+two. Meat of newly killed animals requires longer cooking than meat
+which has been hung for a time.</p>
+
+<p>In warm weather joints require slightly less time for roasting
+than in cold.</p>
+
+<p>Boned and rolled or stuffed meats require longer cooking than
+the same joints would if neither rolled nor stuffed. The meat of
+young animals and that of old ones requires different treatment. As
+a rule young flesh, containing less fibrine, requires longer
+cooking. White meat, such as pork, veal and lamb, always should be
+well cooked and never must be served rare. The exact time and
+process of roasting must be left to the good management of the
+cook, who must be guided by circumstances and conditions. The
+cook's business is to serve the joint as full of nourishing
+qualities as possible. Though roasting is considered one of the
+easiest and most simple processes of cookery, it really requires
+quite as much attention to obtain perfect results as is necessary
+to prepare so-called "made" dishes, the recognized test for good
+cooks.</p>
+
+<br>
+
+
+<h3>Boiling</h3>
+
+<p>Boiling (of fresh meat).&mdash;This is cookery by immersion in
+boiling liquid, which after a few minutes is reduced to simmering.
+The object of the high temperature at first is to harden the
+surface albumen and so seal the pores and prevent the escape of the
+juices. If continued too long, this degree of heat would tend to
+toughen the joint throughout; after the first few minutes,
+therefore, the heat must be reduced to about 180&deg; F. The pan
+used for boiling meat should be only just large enough to hold the
+joint, and the quantity of liquid no more than is required to cover
+it. For the boiling of salt meat the general rule of first
+hardening the surface is not to be followed. The salting of meat
+withdraws a large proportion of its juices, while at the same time
+the salt hardens the fibres, and this hardness would be intensified
+by extreme heat. Very salt meat sometimes is soaked in cold water
+to <a name="Page_33"></a>extract some of the salt, but whether this
+is done or not, the rule for boiling salt meat is to immerse it in
+cold or tepid water and bring slowly to boiling point; boil for
+five minutes to seal the pores and prevent any further loss of
+juice, then reduce to 180&deg; F., and maintain a uniform
+temperature till the meat is cooked. Salt meat takes longer to cook
+than fresh meat, and the saltness may be qualified by boiling
+vegetables with the meat, turnips especially being useful for this
+purpose.</p>
+
+<br>
+
+
+<h3>Baking</h3>
+
+<p>The actual differences between roasting and baking are not
+great, the terms being frequently interchanged. Meat loses rather
+less weight when baked than when roasted, but the flavor of meat is
+inferior and less developed. The heat of an oven being steadier,
+baking takes somewhat less time than roasting. In a gas oven having
+an open floor the current of air is not impeded, and such baking
+very nearly approaches roasting, and the flavor generally is
+acknowledged to be the same.</p>
+
+<br>
+
+
+<h3>Stewing</h3>
+
+<p>Stewing is cooking slowly with a small quantity of liquid in a
+covered vessel. The method is specially suitable for the coarser
+and cheaper parts of meat, which are rendered tender without loss
+of their juices. The usual plan is to make a gravy flavored and
+colored to suit the stew, and after the ingredients are well
+blended and cooked to lay the meat in the boiling liquid. After
+about two minutes boiling, the temperature is reduced to simmering,
+about 160&deg; F., a lower temperature than that required for a
+large joint of "boiled" meat. The time depends greatly on the
+quality of the meat, but none will stew satisfactorily in less than
+from one and a half to two hours, and the longer allowance is to be
+preferred.</p>
+
+<br>
+
+
+<h3>Broiling</h3>
+
+<p>Broiling, sometimes called grilling, is cooking by the direct
+action of fire brought almost into contact with the meat. The outer
+surface is burned or seared, the albumen hardened and the juices,
+which have a tendency to escape on the side turned from the heat,
+are retained in the meat by frequent turning. The fire for broiling
+must be very clear, intensely hot and high in the grate. The
+utensil required for broiling is a gridiron, the bars of which are
+greased and heated to <a name="Page_34"></a>prevent sticking and
+subsequent tearing of the meat. The gridiron is laid quite close
+over the heat, so that the lower surface is dried and hardened at
+once.</p>
+
+<p>The meat must be turned at very short intervals before the
+juices have been driven from the heat to the opposite surface. If
+once allowed to reach the surface, they will be thrown off in
+turning and lost, the meat being correspondingly impoverished. By
+constant turning the juices are kept moving backwards and forwards,
+and the meat remains moist and full of flavor. Each side should be
+exposed to the fire about three times, and it is not desirable to
+use meat less than one inch or more than one and a half to two
+inches thick for the purpose.</p>
+
+<p>The thinner pieces should have even greater heat applied than
+the thick ones, as the longer thin ones are exposed to the fire the
+more dry and tasteless they become, while the thicker pieces may be
+slightly withdrawn after thoroughly hardening the surface and
+cooked rather more slowly that the heat may penetrate to the
+center. The frequent turning must be continued, or the juices will
+reach the hardened outer fibres, soften them, and escape.</p>
+
+<p>If a double broiler is used the turning is managed easily, but
+with a single gridiron care must be taken not to puncture the meat
+by using a fork. Steak tongs are made for the purpose of lifting
+and turning broiled meat, but a spoon or a spoon and knife will
+answer. A single rim of fat on the chop or steak will tend to keep
+the edge moist and baste the meat, but too much will cause flame to
+rise in continuous jet, making the surface smoky. If there is
+absolutely no fat on the piece to be broiled, morsels of finely
+chopped suet may be occasionally thrown into the fire, so the
+sudden spurt of flame from this source leaves a deposit of fat on
+the meat which improves the flavor, and, without softening the
+albumen, prevents its becoming uneatably hard and dry.</p>
+
+<br>
+
+
+<h3>Frying</h3>
+
+<p>Frying may be looked on as a derivative of broiling, and passes
+by easy stages, from broiling on a slightly greased metal plate, or
+<i>saut&eacute;ing</i> in a shallow pan in a small quantity of
+Crisco, to cooking by actual immersion into a bath of hot fat. In a
+house where small and delicately made dishes are in demand, and
+where variety in the re-dressing of cold meats has <a name=
+"Page_35"></a>to be studied, this frying in deep fat is one of the
+cook's most needed accomplishments. Though exceedingly easy to do
+well, it is also exceedingly easy to do badly.</p>
+
+<p>Deep fat frying, which means submerging the food in the fat, is
+far superior to shallow or saute frying, and can be done most
+economically with Crisco. Little is absorbed by the foods, and the
+Crisco does not take up the odor or flavor of the food which is
+fried in it. This characteristic makes it possible to use Crisco
+for frying one article of food after another.</p>
+
+<p>Use <i>plenty</i> of Crisco for frying. The temperature of the
+hot Crisco then will be but little lowered when the food is added.
+There is little absorption and what is left may be used for
+<i>all</i> frying, merely by straining out food particles after
+each frying.</p>
+
+<p>Sufficient Crisco should be put into the pan to fill it about
+two-thirds full. From two to three pounds for a pan eight inches in
+diameter will not be too much. Into this pan or kettle a wire
+"frying-basket" should fit quite loosely, the basket measuring
+quite an inch less across the top than the pan.</p>
+
+<p>Let Crisco get hot gradually in the pan. Do not put into an
+already hot container. No fat should be treated in this manner.</p>
+
+<br>
+<a name="Do_Not_Wait_for_Crisco_to_Smoke"></a>
+
+<h3>Do Not Wait for Crisco to Smoke</h3>
+
+<br>
+<p>Heat Crisco until a crumb of bread becomes a golden brown in</p>
+
+<p>60 seconds for raw dough mixtures, as crullers, fritters,
+etc.</p>
+
+<p>40 seconds for cooked mixtures, as croquettes, codfish balls,
+etc.</p>
+
+<p>20 seconds for French fried potatoes.</p>
+
+<p>Seconds may be counted thus: one hundred and one, one hundred
+and two, etc.</p>
+
+<p>The fat may be tested also by dropping into it a little piece of
+the article to be cooked. When it rises to the top, bubbles
+vigorously and browns quickly, the fat is hot enough.</p>
+
+<p>When prepared, the foods must be placed in the basket, not too
+many at a time or too close together, and then lowered <a name=
+"Page_36"></a>gently into the fat. They generally will sink to the
+bottom for a minute or two, and only float when they have begun to
+brown. When a bright golden brown, take up the basket and let the
+fried things drain in it, over the hot fat, for a few seconds. Then
+take them out gently one by one, and lay them on a sheet of brown
+or kitchen paper.</p>
+
+<p>The draining over the pan is one of the principal things to
+attend to; if this be neglected, the fat will cling about the fried
+things, making them both look and taste greasy, whereas if properly
+drained in the basket to begin with, they will afterwards scarcely
+mark the paper. When, as is sometimes the case, no frying basket is
+used, each thing fried should be drained between a spoon and the
+edge of the pan.</p>
+
+<br>
+
+
+<h3>To Clarify</h3>
+
+<p>It is economy to use three pounds in the kettle, clarifying the
+fat when it is put away. To clarify Crisco, take that which has
+been used for deep frying and when it has cooled, but not
+solidified, strain through a double thickness of cheese cloth,
+replace kettle on stove, drop several slices of potato into the
+Crisco and reheat. <img title="" alt="To Clarify" src=
+"images/img30.jpg" style="float: right" width="210" height="118">
+When the potatoes are golden brown, take out and pour the Crisco
+back into the tin. With this little care, fish, oysters, onions,
+chops, fritters, doughnuts, etc., may be fried over and over again
+in the same Crisco.</p>
+
+<p>The dry or saute method of frying is less satisfactory, in that
+it is difficult even after much practice to produce a uniformly
+colored surface. A small quantity of fat only is needed, and where
+the fat, i.e., the heat, ends, a crack is formed in the outer coat,
+through which flavor escapes and fat enters; the appearance also is
+rendered unsightly. Flat fish can be fried fairly well by this
+method, or, indeed, almost any thin substance, as thin edges are
+not affected in this way. For pancakes and other articles of
+similar nature it is the best method. It rarely is possible to use
+the fat from the dry method a second time, except for dishes of the
+same kind, as the fat always is more or less flavored by the food
+cooked in it. The most digestible fat for frying and the best for
+results undoubtedly is Crisco.</p>
+
+<br>
+<p><a name="Page_37"></a></p>
+
+<h3>Steaming</h3>
+
+<p>Steaming is a process very similar to boiling, for it is cooking
+in the heated vapor of water. This practice as a means of cookery
+is largely adopted in hotels, clubs, schools and hospitals, and
+other large institutions; also frequently applied in ordinary home
+cookery for particular articles of food requiring a very slow
+process of cooking. An ordinary kitchen steamer, with a
+close-fitting lid is generally all that is required for simple
+household cookery on a small scale. The articles of food which are
+to be steamed are prepared in exactly the same manner as for
+boiling. Many puddings, some meats, and some vegetables are
+considered better if cooked by steam, and inasmuch as the process
+of cooking is a very slow one, there is no fear of the food being
+destroyed by too fierce a heat, as the temperature in steaming
+never reaches beyond 212&deg; F. Fish, meat and poultry cooked by
+steam are as a rule tender, full of gravy and digestible. By
+steaming, watery vegetables are made drier; tough meats are
+softened and made tender; while farinaceous mixtures and puddings
+develop a totally different flavor when baked or fried.</p>
+
+<br>
+
+
+<h3>Braising</h3>
+
+<p>Braising is a combination of roasting and stewing small joints
+of meat in a shallow stewpan. It is a favorite method of cooking
+with the French, and is supposed to bring out an unusually fine
+flavor and aroma. The pan in which a braise is to be made always
+should be lined with slices of bacon, carrot, onions and herbs,
+upon which the meat is placed. It usually is moistened with stock
+or stock and wine. The more delicate meats, such as sweetbreads,
+fillets, fowls and turkeys sometimes are covered with buttered
+paper; this is done to prevent the heat from the top of the pan
+scorching or imparting too much of a roast flavor to the meats
+which are to be braised. Occasional basting during the process of
+this method of cooking is essential. When done, the meat is taken
+up, the fat removed from the vegetables and gravy, which latter is
+then reduced, strained and blended with some kind of gravy or thin
+sauce.</p>
+
+<br>
+
+
+<h3>Poaching and Marinating</h3>
+
+<p>Poaching is the name usually given to the process of cooking an
+article by placing it for a few minutes in boiling water.
+Marinating or pickling is a process with a formidable <a name=
+"Page_38"></a>name with a simple meaning. To marinate simply is to
+soak meat in a mixture for some hours, or even days, with the idea
+of improving its flavor of softening its fibres and making it
+tender. Vinegar, oil, pepper and salt are mixed together and the
+meat packed in the mixture; sometimes a sliced onion and herbs are
+added. The meat, of course, should be wiped first, but not
+washed.</p>
+
+<br>
+
+
+<h3>Cooking in Earthenware</h3>
+
+<p>Stone or earthenware cooking appliances are used to very great
+advantage for various forms of preparing food. For the homely
+<i>pot-au-feu</i> the French housewife has used fireproof
+earthenware dishes for generations, and does so today. But besides
+soups, various savory dishes, and all sorts of stews are cooked in
+stoneware pots. Indeed, so much has this form of cookery come into
+fashion that many dishes are sent to table in the pots in which
+they are cooked. Cooking in stoneware has no equal where slow
+cooking is aimed at, and there are many dishes which one would do
+well to refrain from attempting unless cooked in this fashion.
+These cooking pots are inexpensive, and certain foods taste
+decidedly better if cooked in this way. For braising, pot roasting,
+or stewing fruit and other articles which need to be cooked slowly
+under close cover, the application of a moderate, even heat
+produces far better results than if quick heat is applied. For such
+cases the use of earthenware cooking pots is recommended.</p>
+
+<center><img title="" alt="Cooking in Earthenware" src=
+"images/img31.jpg" width="506" height="282"></center>
+
+<a name="Page_39"></a><a name="Time_table"></a>
+
+<table cellspacing="0" cellpadding="2" align="center" summary=""
+border="0">
+<tbody>
+<tr>
+<td align="center" colspan="2">
+<h2><i>Time Table for Cooking</i></h2>
+</td>
+</tr>
+
+<tr>
+<td align="left"><span style=
+"MARGIN-LEFT: 11em"><b>Baking</b></span></td>
+</tr>
+
+<tr>
+<td align="left">Beef, loin or ribs, rare, per lb.</td>
+<td align="left">8 to 10 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Beef, loin or ribs, well done, per lb.</td>
+<td align="left">12 to 16 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Beef, ribs, rolled, rare</td>
+<td align="left">12 to 15 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Beef, ribs, rolled, well done</td>
+<td align="left">15 to 18 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Beef, fillet, rare</td>
+<td align="left">20 to 30 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Beef, fillet, well done</td>
+<td align="left">60 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Mutton, leg, rare, per lb.</td>
+<td align="left">10 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Mutton, leg, well done, per lb.</td>
+<td align="left">14 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Mutton, forequarter, stuffed, per lb.</td>
+<td align="left">15 to 25 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Lamb, well done, per lb.</td>
+<td align="left">15 to 20 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Veal, well done, per lb.</td>
+<td align="left">18 to 22 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Pork, well done, per lb.</td>
+<td align="left">20 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Venison, rare, per lb.</td>
+<td align="left">10 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Chicken, per lb.</td>
+<td align="left">15 to 20 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Turkey, nine lbs.</td>
+<td align="left">3 hours</td>
+</tr>
+
+<tr>
+<td align="left">Goose, nine lbs.</td>
+<td align="left">2-1/2 hours</td>
+</tr>
+
+<tr>
+<td align="left">Duck, domestic</td>
+<td align="left">1 to 1-1/4 hours</td>
+</tr>
+
+<tr>
+<td align="left">Duck, wild</td>
+<td align="left">20 to 30 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Grouse</td>
+<td align="left">25 to 30 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Ham</td>
+<td align="left">4 to 6 hours</td>
+</tr>
+
+<tr>
+<td align="left">Fish, 3 or 4 lbs.</td>
+<td align="left">45 to 60 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Small fish and fillets</td>
+<td align="left">20 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Beans with pork</td>
+<td align="left">6 to 8 hours</td>
+</tr>
+
+<tr>
+<td align="left">Bread, white loaf</td>
+<td align="left">45 to 60 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Graham loaf</td>
+<td align="left">35 to 45 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Baking powder biscuits</td>
+<td align="left">12 to 15 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Gems</td>
+<td align="left">25 to 30 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Quick doughs</td>
+<td align="left">8 to 15 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Cookies</td>
+<td align="left">8 to 10 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Gingerbread</td>
+<td align="left">20 to 30 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Sponge cake</td>
+<td align="left">45 to 60 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Cake, layer</td>
+<td align="left">20 to 30 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Cake, loaf</td>
+<td align="left">40 to 60 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Fruit cake</td>
+<td align="left">2 to 3 hours</td>
+</tr>
+
+<tr>
+<td align="left">Cake, wedding</td>
+<td align="left">3 to 5 hours</td>
+</tr>
+
+<tr>
+<td align="left">Cakes, small</td>
+<td align="left">15 to 25 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Batter puddings</td>
+<td align="left">35 to 45 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Pies</td>
+<td align="left">30 to 50 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Tarts</td>
+<td align="left">15 to 20 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Patties</td>
+<td align="left">15 to 25 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Vol-au-vent</td>
+<td align="left">50 to 60 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Muffins, yeast</td>
+<td align="left">30 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Muffins, baking powder</td>
+<td align="left">20 to 25 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Indian pudding</td>
+<td align="left">2 to 3 hours</td>
+</tr>
+
+<tr>
+<td align="left">Rice or tapioca pudding</td>
+<td align="left">1 hour</td>
+</tr>
+
+<tr>
+<td align="left">Bread puddings</td>
+<td align="left">45 to 60 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Scallop dishes</td>
+<td align="left">15 to 20 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Custard</td>
+<td align="left">35 to 45 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Custard in cups</td>
+<td align="left">20 to 25 minutes</td>
+</tr>
+
+<tr>
+<td align="left"><span style=
+"MARGIN-LEFT: 11em"><b>Boiling</b></span></td>
+</tr>
+
+<tr>
+<td align="left">MEATS</td>
+<td align="left">2 to 6 hours</td>
+</tr>
+
+<tr>
+<td align="left">Corned meat</td>
+<td align="left">4 to 6 hours</td>
+</tr>
+
+<tr>
+<td align="left">Ox tongue</td>
+<td align="left">3 to 4 hours</td>
+</tr>
+
+<tr>
+<td align="left">Ham, 12 to 14 lbs</td>
+<td align="left">4 to 5 hours</td>
+</tr>
+
+<tr>
+<td align="left">Turkey, 10 lbs</td>
+<td align="left">3 to 3-1/2 hours</td>
+</tr>
+
+<tr>
+<td align="left">Fowl, 4 to 5 lbs</td>
+<td align="left">2 to 3 hours</td>
+</tr>
+
+<tr>
+<td align="left">Chicken, 3 lbs</td>
+<td align="left">1 to 1-1/2 hours</td>
+</tr>
+
+<tr>
+<td align="left">Fish, 2 to 5 lbs</td>
+<td align="left">30 to 45 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Lobster</td>
+<td align="left">25 to 30 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Cod, 3 to 5 lbs</td>
+<td align="left">20 to 30 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Haddock, 3 to 5 lbs</td>
+<td align="left">20 to 30 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Halibut, thick piece, per lb</td>
+<td align="left">15 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Salmon, thick piece, per lb</td>
+<td align="left">10 to 15 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Asparagus</td>
+<td align="left">20 to 30 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Beans, shell or string</td>
+<td align="left">1 to 3 hours</td>
+</tr>
+
+<tr>
+<td align="left">Beets, young</td>
+<td align="left">50 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Beets, old</td>
+<td align="left">3 to 4 hours</td>
+</tr>
+
+<tr>
+<td align="left">Brussels Sprouts</td>
+<td align="left">15 to 20 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Cabbage</td>
+<td align="left">35 to 60 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Carrots</td>
+<td align="left">1 hour</td>
+</tr>
+
+<tr>
+<td align="left">Cauliflower</td>
+<td align="left">25 to 30 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Corn</td>
+<td align="left">12 to 20 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Macaroni</td>
+<td align="left">20 to 35 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Turnips</td>
+<td align="left">30 to 45 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Onions</td>
+<td align="left">45 to 60 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Parsnips</td>
+<td align="left">30 to 45 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Spinach</td>
+<td align="left">15 to 20 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Tomatoes, stewed</td>
+<td align="left">15 to 20 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Rice</td>
+<td align="left">20 to 30 minutes</td>
+</tr>
+
+<tr>
+<td align="left"><span style=
+"MARGIN-LEFT: 11em"><b>Broiling</b></span></td>
+</tr>
+
+<tr>
+<td align="left">Steak, 1 inch thick</td>
+<td align="left">4 to 10 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Steak, 1-1/2 inches thick</td>
+<td align="left">8 to 12 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Lamb or mutton chops</td>
+<td align="left">6 to 10 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Chicken</td>
+<td align="left">20 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Quails</td>
+<td align="left">8 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Squabs</td>
+<td align="left">10 to 12 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Shad, whitefish and bluefish</td>
+<td align="left">15 to 20 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Fish slices</td>
+<td align="left">12 to 15 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Liver</td>
+<td align="left">4 to 5 minutes</td>
+</tr>
+
+<tr>
+<td align="left"><span style=
+"MARGIN-LEFT: 11em"><b>Frying</b></span></td>
+</tr>
+
+<tr>
+<td align="left">Smelts and other small fish</td>
+<td align="left">3 to 5 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Breaded chops</td>
+<td align="left">5 to 8 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Potatoes, raw</td>
+<td align="left">4 to 8 minutes</td>
+</tr>
+
+<tr>
+<td align="left">Fish balls and croquettes</td>
+<td align="left">1 minute</td>
+</tr>
+
+<tr>
+<td align="left">Muffins, fritters, and doughnuts</td>
+<td align="left">3 to 5 minutes</td>
+</tr>
+</tbody>
+</table>
+
+<br>
+<br>
+<table cellspacing="0" cellpadding="2" align="center" summary=""
+border="0">
+<tbody>
+<tr>
+<td align="center" colspan="2">
+<h2><b>Weights and Measures</b></h2>
+</td>
+</tr>
+
+<tr>
+<td align="left">27-1/3 grains</td>
+<td align="left">1 dram</td>
+</tr>
+
+<tr>
+<td align="left">16 drams</td>
+<td align="left">1 ounce</td>
+</tr>
+
+<tr>
+<td align="left">16 ounces</td>
+<td align="left">1 pound</td>
+</tr>
+
+<tr>
+<td align="left">1 teaspoonful</td>
+<td align="left">60 drops</td>
+</tr>
+
+<tr>
+<td align="left">3 teaspoonfuls</td>
+<td align="left">1 tablespoonful</td>
+</tr>
+
+<tr>
+<td align="left">4 tablespoonfuls</td>
+<td align="left">1 wineglass, 1/2 gill, or 1/4 cup</td>
+</tr>
+
+<tr>
+<td align="left">16 tablespoonfuls</td>
+<td align="left">1 cup</td>
+</tr>
+
+<tr>
+<td align="left">2 gills</td>
+<td align="left">1 cup</td>
+</tr>
+
+<tr>
+<td align="left">2 cups</td>
+<td align="left">1 pint</td>
+</tr>
+
+<tr>
+<td align="left">2 pints</td>
+<td align="left">1 quart</td>
+</tr>
+
+<tr>
+<td align="left">4 quarts</td>
+<td align="left">1 gallon</td>
+</tr>
+
+<tr>
+<td align="left">2 tablespoonfuls Crisco</td>
+<td align="left">1 ounce</td>
+</tr>
+
+<tr>
+<td align="left">2 tablespoonfuls salt</td>
+<td align="left">1 ounce</td>
+</tr>
+
+<tr>
+<td align="left">2 tablespoonfuls sugar</td>
+<td align="left">1 ounce</td>
+</tr>
+
+<tr>
+<td align="left">4 tablespoonfuls flour</td>
+<td align="left">1 ounce</td>
+</tr>
+
+<tr>
+<td align="left">1 tablespoonful liquid</td>
+<td align="left">1/2 ounce</td>
+</tr>
+
+<tr>
+<td align="left">1 square chocolate</td>
+<td align="left">1 ounce</td>
+</tr>
+
+<tr>
+<td align="left">1/3 cupful chopped nut meats (blanched)</td>
+<td align="left">1 ounce</td>
+</tr>
+
+<tr>
+<td align="left">1 cupful currants</td>
+<td align="left">1/4 pound</td>
+</tr>
+
+<tr>
+<td align="left">1 cupful crumbs</td>
+<td align="left">1/4 pound</td>
+</tr>
+
+<tr>
+<td align="left">4-1/3 cupfuls coffee</td>
+<td align="left">1 pound</td>
+</tr>
+
+<tr>
+<td align="left">3-1/2 cupfuls confectioners' sugar</td>
+<td align="left">1 pound</td>
+</tr>
+
+<tr>
+<td align="left">4-1/2 cupfuls graham flour</td>
+<td align="left">1 pound</td>
+</tr>
+
+<tr>
+<td align="left">2-2/3 cupfuls oatmeal</td>
+<td align="left">1 pound</td>
+</tr>
+
+<tr>
+<td align="left">5 cupfuls rolled oats</td>
+<td align="left">1 pound</td>
+</tr>
+
+<tr>
+<td align="left">4-1/3 cupfuls rye meal</td>
+<td align="left">1 pound</td>
+</tr>
+
+<tr>
+<td align="left">1-7/8 cupfuls rice</td>
+<td align="left">1 pound</td>
+</tr>
+
+<tr>
+<td align="left">2-1/3 cupfuls dry beans</td>
+<td align="left">1 pound</td>
+</tr>
+
+<tr>
+<td align="left">2 cupfuls granulated sugar</td>
+<td align="left">1 pound</td>
+</tr>
+
+<tr>
+<td align="left">2-2/3 cupfuls brown sugar</td>
+<td align="left">1 pound</td>
+</tr>
+
+<tr>
+<td align="left">2-2/3 cupfuls powdered sugar</td>
+<td align="left">1 pound</td>
+</tr>
+
+<tr>
+<td align="left">1 cupful (volume)</td>
+<td align="left">8 ounces</td>
+</tr>
+
+<tr>
+<td align="left">1 cupful water</td>
+<td align="left">8-1/3 ounces</td>
+</tr>
+
+<tr>
+<td align="left">1 pint butter</td>
+<td align="left">1 pound</td>
+</tr>
+
+<tr>
+<td align="left">1 quart-flour</td>
+<td align="left">1 pound</td>
+</tr>
+
+<tr>
+<td align="left">10 small or 9 medium eggs</td>
+<td align="left">1 pound</td>
+</tr>
+</tbody>
+</table>
+
+<hr style="WIDTH: 65%">
+<a name="Page_40"></a><a name="Page_41"></a>All materials are
+measured level, i.e., by filling spoon or cup more than full and
+leveling with a case knife.
+
+<p>To measure meal, flour, sugar and similar ingredients, sift
+lightly into the measure, then level.</p>
+
+<p>Standard measuring cups made of tin, aluminum or glass holding
+half a pint always should be used. Coffee and teacups vary so much
+that correct proportions can not be obtained by using them.</p>
+
+<p>To measure a spoonful of dry material, fill the spoon heaping,
+then level. To measure a half-spoonful, fill and level the spoon,
+then divide in half lengthways; for quarter-spoonfuls, divide the
+halves crossways.</p>
+
+<p><i>Use level measurements in all recipes in this book.</i></p>
+
+<hr style="WIDTH: 65%">
+<a name="The_Art_of_Carving"></a>
+
+<h2><b><a name="Page_42"></a><i>The Art of Carving</i></b></h2>
+
+<br>
+<p>Carving is an art, and one which anybody, with a knowledge of a
+few general directions, can acquire easily.</p>
+
+<p>A proper set of carving tools is almost indispensable, and
+should comprise: a good thin, sharp-bladed knife, a solid two or
+three pronged fork, and a pair of carving scissors. Anything that
+needs to be carved at table should be placed on a dish sufficiently
+large to allow the joint to be turned without moving the dish from
+its position. The dish should be placed close in front of the
+carver. Such joints as beef, veal and ham should be cut very thin;
+while lamb, mutton, and pork should be cut a trifle thicker.</p>
+
+<p><i>To carve a fowl</i>, begin by sticking the fork into the
+pinion and draw it towards the leg; and then, passing the knife
+underneath, take off the wing at the joint. Next slip the knife
+between leg and body, to cut through the joint; and with the fork
+turn leg back, and joint will give way. Then take off other wing
+and leg. After legs are taken off, enter knife into the top of
+breast, and cut under merrythought or wishbone so as to loosen it,
+lifting it with the fork. Afterwards cut slices from both sides of
+breast. Next, take off collarbones, which lie on each side of
+wishbone and then separate side bones from the back. The breast and
+wings are considered the most delicate parts; the back as the least
+desirable, generally is left on platter.</p>
+
+<p><i>A turkey</i> is carved in same manner, except that the legs
+and wings, being larger, are separated at lower joint. Lower part
+of leg (or drumstick) being hard, tough, and stringy, usually is
+allowed to remain on platter. First cut off wing, leg, and breast
+from one side; then turn turkey round and cut them off from the
+other.</p>
+
+<p><i>To carve a goose</i>, separate leg from body by putting fork
+into small end of leg, pressing it close to body, and then passing
+knife under, and turning leg back as you cut through joint. To take
+off wing, put fork into the small end of wing, and press it closely
+to body, then slip knife under and separate the joint. Next, cut
+under wishbone and take it off, <a name="Page_43"></a>and cut
+slices from breast. Then turn and dismember the other side. Take
+off upper side bones next to wings, then two lower side bones. The
+breast and legs of a goose are considered the most choice. If a
+goose is old, there is no fowl so tough.</p>
+
+<p><i>Quails</i> merely are split down the back, as also are
+pigeons, giving a half to each person.</p>
+
+<p><i>To carve loin of mutton,</i> a portion is cut through,
+beginning at the best end. If kidney be in it, a slice should be
+served as far as it will go to each portion. Care must be taken
+that the bone is well jointed. The butcher chops the loin between
+each vertebra. When big mutton is carved it gives a large chop,
+oftentimes more than the amount desired, but a chop cannot be
+divided without waste, or one portion being all the inferior end.
+It is therefore a good plan to joint a loin of mutton with a small
+meat saw, cutting any thickness desired. In this case the actual
+bone will often have to be sawn through. The result will be more
+economical, and the servings more agreeable. The loin also can be
+boned entirely, stuffed or not, as preferred, the flap end folded
+and fastened over the fillet portion. Then the meat can be carved
+across any thickness.</p>
+
+<p><i>To carve leg of mutton,</i> stand joint the inner part of the
+leg uppermost and cut across center to bone, towards carver, then
+cut rather thick slices on either side. To serve the meat equally,
+unless any special part is desired, a portion of the knuckle is
+served with a slice of the thick end. The prime fat is the kernel
+of fat at the thick end.</p>
+
+<p><i>To carve forequarter of mutton or lamb.</i> The forequarter
+of mutton usually is not served whole unless the mutton be very
+small. The forequarter of lamb frequently is served whole. Before
+cooking it must be jointed through the chine of bone at the back,
+to enable this portion being served in chops, twice across the
+breastbones the entire length, and at short intervals at the edge
+of the breast. Before serving it is usual to separate the shoulder
+by pressing the fork in by the knuckle, then passing knife round
+shoulder, crossing about center of joint, raising shoulder without
+cutting too much meat off breast. Leave shoulder in position on
+joint; a second dish is sent to table on which to lay it while the
+other part is being carved.</p>
+
+<p><i>To carve rabbit or hare.</i> In either case first separate
+legs and shoulders; then cut the back part across, into two parts.
+<a name="Page_44"></a>This is accomplished best by inserting the
+knife into joint, and raising up the back by means of the fork. The
+back or fillet part is considered the best portion of a hare or
+rabbit.</p>
+
+<p><i>To carve sirloin of beef,</i> a sirloin should be cut into
+thin slices with a sharp, firm cut from end to end of the joint. At
+the upper portion the cut should be clean and even; then use point
+of knife to loosen slices from bones. In carving undercut, remove
+superfluous fat, and cut slices from end to end in same manner as
+upper portion. Be careful always to cut down straight to the bone
+of a sirloin or rib of beef; by so doing you will not spoil
+appearance of joint, and what remains will look tidy.</p>
+
+<p><i>To carve ham.</i> Ham should be cut through to the bone first
+from center or near thin end. Slices must be cut thin. Always
+commence cutting from upper side. The fairest way by far, so as to
+serve fat and lean evenly, is to begin cutting from center of
+thickest part, and to cut thin circular slices; by this means the
+flavor of the ham is far better, and it will prove to be the more
+economical way of serving.</p>
+
+<p><i>To carve ox-tongue.</i> Commence cutting from middle of
+tongue; cut slices not too thin and take them from each side being
+careful not to cut slices through to bottom part of tongue. Extreme
+end of the tip and the lower part of tongue generally are used up
+for chopping in salpicons, etc. A little of the fat should be put
+on each plate. When rolled tongue is served it must be cut
+horizontally into rather thin slices.</p>
+
+<p><i>To carve fish.</i> A silver sheer or trowel should be used
+for this purpose; a steel knife applied to fish often spoils the
+delicacy of its flavor. Great care must be taken to prevent
+breaking the flakes, which ought to be kept as entire as possible.
+Short-grained fish, such as salmon, etc., should be cut lengthwise,
+not crosswise.</p>
+
+<center><img title="" alt="Carving" src="images/img32.jpg" width=
+"336" height="185"></center>
+
+<hr style="WIDTH: 65%">
+<a name="Calendar"></a>
+
+<h2><a name="Page_45"></a>Six Hundred and Fifteen Tested
+Recipes</h2>
+
+<h2>"Calendar of Dinners"</h2>
+
+<h3>by Marion Harris Neil</h3>
+
+<center><img title="" alt="Calendar of Dinners" src=
+"images/img33.jpg" width="458" height="521"></center>
+
+<hr style="WIDTH: 65%">
+<a name="Page_46"></a><br>
+<a name="SOUPS"></a>
+
+<div id="soups">
+<p>An economical housewife may supply good gravy and thick soups at
+very little, if any, addition to the weekly expenses, as soups are
+an excellent method of using up scraps and bones from joints and
+vegetables that otherwise are wasted. Soup, if taken as the primary
+course of a substantial dinner, if well flavored and warm, acts as
+a stimulant in the stomach, exciting the gastric glands, and
+generally enabling that organ to perform its functions more easily.
+For this object the soup should be thin and not too much of it
+partaken, otherwise it dilutes the digestive juices too much. If it
+is to form the chief part of the meal, the soup will be more
+nutritious if thickened, especially so, if pulse&mdash;i.e. peas,
+beans, and lentils&mdash;is used as the thickening medium.</p>
+
+<p>Stock is the liquid in which meat, bones, or vegetables have
+been cooked, and which contains an extract from these substances.
+It is used for soups, sauces, and gravies. Fresh or cooked bones or
+meat may be used. A stock pot may be kept on the stove, into which
+are put any scraps of meat, bones, gristle, or vegetable; at the
+end of the day it is strained, and all fat taken off. Bones and
+meat for stock must be broken into small pieces. Cold water should
+be used, and a little salt to extract the nutriment. The whole must
+be brought slowly to the boiling point; then, the temperature
+lowered, the fat and scum taken off. When wanted for clear soups
+the vegetables should be cleaned, but not cut up, or with the long
+cooking they may mash and thicken the soup. In hot weather it is
+better to leave out the vegetables, as the stock turns sour more
+quickly if vegetables have been used in its preparation. They can
+be cooked separately and added when using the stock.</p>
+
+<p>The soup should simmer for five or six hours to extract the
+gelatinous matters. If the stock is skimmed occasionally it will be
+much clearer. Keep the lid on the stock pot to prevent <a name=
+"Page_47"></a>loss by evaporation. The bones can be cooked again
+next day for a second stock, but the vegetables must be taken out.
+Care must be taken that nothing doubtful in freshness be put into
+the stock pot. Meat and bones should be well wiped with a damp
+cloth before using them. If onions be put in the soup unpeeled,
+simply washed and the root end cut off, they will help to color the
+soup. When using eggs for other dishes, if the shells be washed
+before breaking them and added to the stock pot they will help to
+clear the soup. For clear soups care must be taken that nothing of
+a floury nature be added to the stock pot. Stock always should be
+strained before cooling. Never allow it to stand in stock pot all
+night. Clear gravy soup consists of the extractives, flavoring
+matters, and gelatine of meat and bones.</p>
+
+<p>Consomm&eacute; is a good stock made from beef, veal, and often
+fowl, and flavored with vegetables, cooled, freed from fat. It is
+clarified with whites and shells of eggs, and chopped raw lean
+beef, and strained through a cloth. It should be brilliantly clear
+and of a pale brown color. Any fat floating on the stock may be
+removed by passing a piece of kitchen or blotting paper over the
+surface. Soup left from a meal will keep better if strained from
+the vegetables that have been served in it. In hot weather, stock
+left over must be boiled each day, and poured into a clean basin to
+prevent its turning sour. In warm weather, soups with milk in their
+composition should have a pinch of baking soda added.</p>
+
+<p>Thickenings for soup consist usually of yolks of eggs and cream
+beaten together in a basin, the boiling soup poured on slowly,
+stirring well at the same time. Soups thus thickened should not be
+allowed to boil again, otherwise they will curdle. Instead of eggs
+and cream, cornstarch and milk may be used to thicken the soup.</p>
+</div>
+
+<center><img title="" alt="Crisco and Soups" src="images/img45.jpg"
+width="590" height="189"></center>
+
+<br>
+
+
+<h3>Asparagus Soup</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>40 heads asparagus<br>
+ 3 tablespoonfuls flour<br>
+ 3 tablespoonfuls Crisco<br>
+ 1/2 cupful cream<br>
+ 1 quart white stock<br>
+ 1 bunch herbs<br>
+ </td>
+<td>1 bay leaf<br>
+ 4 sprigs parsley<br>
+ 2 egg yolks<br>
+ 1 blade mace<br>
+ Salt and white pepper to taste<br>
+ 1 onion<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Take heads off asparagus, and put aside. Cut up stalks in
+slices, also onion, put these into saucepan with Crisco, herbs,
+parsley, bay leaf, and mace, and fry gently for fifteen minutes,
+add flour, then stock, and simmer slowly for 1-1/2 hours. Rub
+through sieve, add cream, yolks of eggs, and seasonings, reheat,
+but take care not to boil soup. Just before serving throw in
+asparagus tops, which should be first cooked in a little boiling
+stock.</p>
+
+<br>
+<a name="Page_48"></a>
+
+<h3>Cheese Soup</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 tablespoonfuls grated cheese<br>
+ 3 quarts clear soup stock<br>
+ 1-1/2 cupfuls flour<br>
+ 4 tablespoonfuls Crisco<br>
+ </td>
+<td>2 cupfuls cream<br>
+ 2 eggs<br>
+ Salt, pepper, and paprika to taste<br>
+ Finely grated cheese<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put flour into double boiler, add gradually cream, Crisco, 4
+tablespoonfuls of grated cheese and paprika to taste, stir over
+fire till a smooth paste. Break in eggs, mix well, cook two minutes
+longer and allow to cool. Roll into balls, when they are all
+formed, drop into boiling water and cook gently five minutes. Drain
+and put into soup tureen. Pour over boiling stock and serve with
+dish of finely grated cheese.</p>
+
+<br>
+
+
+<h3>Cream of Tomato Soup</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls flour<br>
+ 1-1/2 tablespoonfuls Crisco<br>
+ 1 cupful milk<br>
+ 2-1/2 cupfuls strained tomato juice<br>
+ </td>
+<td>1 teaspoonful celery salt<br>
+ Salt, pepper, and paprika to taste<br>
+ Pinch baking soda<br>
+ 1 tablespoonful tomato catsup<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Blend Crisco and flour together in saucepan over fire, add milk
+and bring to boiling point. Heat tomato juice, tomato catsup and
+add soda and seasonings. Just before serving add Crisco mixture to
+tomato juice and stir till boiling. Serve hot. Another method, is
+to cook 1 quart can of tomatoes with 1 quart of water twenty
+minutes, then rub through sieve. Blend 2 tablespoonfuls Crisco with
+2 tablespoonfuls flour, add 1 tablespoonful sugar, salt, pepper,
+and red pepper to taste, and 1 tablespoonful tomato catsup. Add
+pinch of baking soda to tomatoes, then add gradually to Crisco
+mixture. Just bring to boiling point and serve with tablespoonful
+whipped cream on top of each plate.</p>
+
+<br>
+
+
+<h3>Fish Soup</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 lb. cod, or other white fish<br>
+ 2 tablespoonfuls Crisco<br>
+ 1 quart white stock, or half milk and half water<br>
+ 1 small carrot<br>
+ 1 small onion<br>
+ 1 stalk celery<br>
+ </td>
+<td>3 parsley sprigs<br>
+ 1 blade mace<br>
+ 2 egg yolks<br>
+ 1/2 cupful cream<br>
+ 1 lemon<br>
+ 2 tablespoonfuls flour<br>
+ 1 teaspoonful chopped parsley<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Dry toast<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Wash and dry fish and cut into small pieces. Put into saucepan
+with stock, vegetables cut in small pieces, parsley and mace. Let
+these simmer for half hour, then strain off liquid. Melt Crisco in
+pan, stir in flour, then add fish liquor and stir till it boils.
+Draw it to the side of fire and let cool slightly. Beat yolks of
+eggs with cream, and, when soup has cooled, strain them in. Reheat
+soup without boiling it, to cook eggs. Season, and add few drops
+lemon juice and chopped parsley. Serve with small pieces of dry
+toast.</p>
+
+<br>
+<a name="Page_49"></a>
+
+<h3>Lentil Soup</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful lentils<br>
+ 2 cupfuls milk<br>
+ 3 tablespoonfuls Crisco<br>
+ 3 pints stock or water<br>
+ 1 onion<br>
+ 1 carrot<br>
+ </td>
+<td>2 stalks celery<br>
+ 1 tablespoonful flour<br>
+ 1 bay leaf<br>
+ Salt and pepper to taste<br>
+ 1/4 cupful cream<br>
+ Croutons<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Wash lentils; soak twenty-four hours; drain well. Cut onion,
+carrot and celery into small pieces, then put them into a saucepan
+with Crisco, cover, and cook gently for fifteen minutes. Add stock
+and simmer 2 hours, then rub through sieve. Return to pan, add
+milk, seasonings, and bring to boil. Moisten flour with 1/2 cupful
+milk or stock, add it to soup and simmer five minutes. Season to
+taste and add cream. Serve with croutons of fried or toasted
+bread.</p>
+
+<p>Lentils are a small leguminous seed, not so generally known as
+beans, but an excellent nitrogenous food, containing about 25 per
+cent. protein, more than 50 per cent. starch, with over 2 per cent.
+fat. They are not used as much as they ought to be.</p>
+
+<p>Croutons are made by cutting bread into tiny cubes and browning
+through and through in hot oven or putting into a frying pan with 2
+tablespoonfuls Crisco and browning well. If latter is used great
+care must be used as the croutons will brown easily.</p>
+
+<br>
+
+
+<h3>Lobster Bisque</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 can lobster<br>
+ 1 cupful breadcrumbs<br>
+ 1 quart milk<br>
+ 1 quart water<br>
+ 1 tablespoonful flour<br>
+ </td>
+<td>1/4 cupful Crisco<br>
+ Salt, pepper, red pepper, and grated nutmeg to taste<br>
+ Squares fried bread<br>
+ Thin lemon slices<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Open a can of lobster of good quality, take out best pieces and
+cut into small squares without tearing; put them aside. Place
+remains of lobster in mortar or basin, and pound quite smooth with
+Crisco. Soak bread in water, adding flour, and seasonings, and put
+all on fire in soup pot with pounded lobster and Crisco; stir till
+it boils, and boil for fifteen minutes; then pass it through sieve,
+add milk and pieces of lobster, and return to the pot till it boils
+up. Serve with small squares of fried bread, and send thin slices
+of lemon to table with it. This is an excellent soup, and can of
+course be made with fresh lobster.</p>
+
+<br>
+
+
+<h3>Norfolk Puree</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 cupful barley, pearl<br>
+ 1 quart water<br>
+ 3 pints white stock<br>
+ 1/2 cupful cream<br>
+ 1 yolk of egg<br>
+ </td>
+<td>2 tablespoonfuls Crisco<br>
+ 4 tablespoonfuls cooked carrot balls<br>
+ 4 tablespoonfuls cooked peas<br>
+ Salt, pepper, and paprika to taste<br>
+ Diced toast or fried bread<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put barley into saucepan of cold water, bring to boil, let boil
+five minutes, then drain off water; this removes the slightly
+bitter taste. Now put barley into saucepan with Crisco and water,
+let these boil gently until <a name="Page_50"></a>barley is tender,
+drain, and rub through sieve. Add stock to this puree and let
+simmer ten minutes. Beat yolk of egg with cream and when soup has
+cooled slightly, strain them in. Stir soup over fire a few minutes
+to reheat; but be careful that it does not boil, or it will curdle.
+Season carefully, add carrot balls and peas, which should first be
+heated in a little stock or water. Serve with dice of toast or
+fried bread. If you do not possess a round vegetable cutter, cut
+the carrot into small dice. This is a particularly nourishing soup.
+If you prefer a slightly cheaper variety, use milk instead of
+cream, and if you have no white stock use milk and water in equal
+proportions instead, and cook a carrot, turnip and onion in milk
+and water for twenty or thirty minutes.</p>
+
+<br>
+
+
+<h3>Soup Verte</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 tablespoonfuls flour<br>
+ 3 tablespoonfuls Crisco<br>
+ 2 quarts stock<br>
+ 1 bunch parsley<br>
+ 1 lb. spinach<br>
+ </td>
+<td>1 bunch parsley<br>
+ 1 teaspoonful sugar<br>
+ 2 egg yolks<br>
+ 1 lemon<br>
+ Salt and pepper to taste<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put stock into saucepan; add spinach and parsley, picked and
+thoroughly washed; let all boil twenty minutes; strain, rubbing
+puree through sieve. Return it all to saucepan, add Crisco and
+flour mixed together with cupful of water, sugar and strained juice
+of a quarter of lemon. Let boil five minutes. Beat yolks of eggs
+with 1/4 cupful water, add them gradually to soup off fire, and
+stir near fire until cooked. Soup must not boil after yolks are
+added. Season with salt and pepper and serve.</p>
+
+<br>
+<h3>Thick Rice Soup</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 pints water or stock<br>
+ Salt and pepper to taste<br>
+ 2 small onions<br>
+ </td>
+<td>2 tablespoonfuls Crisco<br>
+ 1 cupful rice<br>
+ 1 cupful canned tomatoes, or 4 fresh ones<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Wash and drain rice. Heat Crisco in saucepan, add rice and stir
+constantly until a golden brown. Now add water or stock, onions and
+tomatoes cut in small pieces, and seasonings. Cook slowly for one
+hour.</p>
+
+<center><img title="" alt="Crisco and soups" src="images/img46.jpg"
+width="515" height="285"></center>
+
+<hr style="WIDTH: 65%">
+<a name="FISH"></a><a name="Page_51"></a><br>
+<div id="fish">
+<p>Fish, though not quite so nutritious or so stimulating as
+butcher's meat, is an excellent article of diet, as it is light and
+easy of digestion and well suited to delicate persons and those
+following sedentary occupations, who generally do not take exercise
+in the fresh air. Fish contains a fair proportion of flesh forming
+and mineral matter, and the white kinds very little fat, hence
+their value in a sick diet. A few fishes are rich in fat, as
+salmon, mackerel, eels, and herrings; they are more satisfying as a
+meal, but usually more difficult to digest, except the latter,
+which is fairly easy to digest, and, being inexpensive, forms an
+economical food.</p>
+
+<p>The digestibility will vary also with the quality of the fish
+and the methods of cooking. White fish when boiled is improved by
+being rubbed over with a cut lemon, or by adding a little vinegar
+to the water in which it is cooked to keep it white and firm. The
+fish should be put into hot, not boiling water, otherwise the
+higher temperature contracts the skin too quickly, and it breaks
+and looks unsightly. Salt fish may be placed in cold water, then
+boiled to extract some of the salt; if the fish has been salted and
+dried, it is better to soak it in cold water for about twelve hours
+before cooking.</p>
+
+<p>Fish to be fried should be cooked in sufficient hot Crisco to
+well cover it, after having been dried and covered with batter, or
+with beaten egg and breadcrumbs. To egg and breadcrumb fish put a
+slice into seasoned flour, turning it so that both sides may be
+covered. Shake off all loose flour. Brush fish over with beaten
+egg. Raise fish out of egg with the brush and a knife, drain off
+egg for a second, and lay fish in crumbs. Toss these all over it,
+lift out fish, shake off all loose crumbs, lay the slice on a
+board, and press crumbs down, so that surface is flat. The thicker
+the fish the more slowly it must be fried after the first two
+minutes, or it will be raw inside when the outside is done.</p>
+
+<p><a name="Page_52"></a><i>To bone fish.</i> The process of boning
+is known as filleting and is generally done by the fish dealer, but
+when this is not the case the single rule for boning must be
+strictly adhered to in order to keep the knife on the bone lifting
+the flesh with the left hand while the knife slips in between the
+bone and the flesh. Flat fish are divided down the middle of each
+side well into the bone, and the boning is begun at either side of
+the incision. Round fish are cut down the back, the flesh is laid
+open from one side and the bone is removed from the other.
+Occasionally round fish are boned readily, the whole fish minus the
+bones being returned to its proper shape, as in anchovies,
+sardines, herrings, haddocks, etc., in this case the fish would be
+split down the front, not the back, and stitched together after
+boning.</p>
+
+<p>Fish stock is made from the bones, skin and trimmings of white
+fish. These are broken small and generally flavored with onion,
+parsley, herbs, and seasonings. The proportion of water used is
+rather larger, as the flavor is much stronger and also more easily
+extracted than from meat.</p>
+</div>
+
+<center><img title="" alt="Fish and Crisco" src="images/img47.jpg"
+width="682" height="227"></center>
+
+<br>
+<h3>Baked Halibut</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 lbs. halibut<br>
+ 1 cupful tomatoes<br>
+ 2 tablespoonfuls flour<br>
+ </td>
+<td>2 tablespoonfuls Crisco<br>
+ 3/4 teaspoonful salt<br>
+ 1/8 teaspoonful pepper<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Clean fish, season with salt and pepper, dredge with flour,
+place in Criscoed baking pan, pour over tomatoes, and dot with
+Crisco. Bake in a moderate oven, basting often.</p>
+
+<br>
+<h3>Baked Salmon with Colbert Sauce</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 slice salmon, 1-1/2 lbs. in weight<br>
+ 4 tablespoonfuls melted Crisco<br>
+ 1 tablespoonful chopped parsley<br>
+ 1 tablespoonful tarragon vinegar<br>
+ 1 chopped shallot, gherkin and anchovy<br>
+ Salt, pepper, and red pepper to taste and water<br>
+ <br>
+ <br>
+ <br>
+ </td>
+<td><b>For Sauce</b><br>
+ <br>
+ 4 tablespoonfuls Crisco<br>
+ 2 tablespoonfuls flour<br>
+ 1 teaspoonful lemon juice<br>
+ 3 anchovies<br>
+ 1 tablespoonful chopped parsley<br>
+ Pepper to taste<br>
+ 2 cupfuls fish stock, or milk and water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For fish.</i> Mix Crisco with shallot, gherkin, anchovy, and
+seasonings, lay salmon in this mixture and let it "marinade," as it
+is called, for one hour. At the end of that time lift it out; do
+not shake off any ingredients that are sticking to it. Now lay it
+in a well Criscoed fireproof dish, cover it with a greased paper,
+and bake in moderate oven for thirty minutes.</p>
+
+<p><i>For sauce.</i> Melt Crisco in small saucepan, stir in flour,
+add fish stock and stir until it boils and thickens. Rub anchovies
+through fine sieve, and add with seasonings. Serve in hot tureen
+with fish.</p>
+
+<br>
+<p><a name="Page_53"></a></p>
+
+<h3>Baked Shad</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 shad weighing 4 lbs.<br>
+ 1/4 lb. mushrooms<br>
+ 1/2 cupful Crisco<br>
+ 2 tablespoonfuls chopped parsley<br>
+ 2 tablespoonfuls chopped chives<br>
+ 1 cupful breadcrumbs<br>
+ </td>
+<td>1 egg<br>
+ Salt and white pepper<br>
+ Salt pork<br>
+ 1 cupful cream<br>
+ 1 teaspoonful cornstarch<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Clean, wipe and dry the shad. Melt Crisco, add breadcrumbs,
+chopped mushrooms, parsley, chives, egg well beaten, salt and
+pepper. Stuff fish with this forcemeat, then lay it in a greased
+pan, put thin strips of salt pork over it and bake in hot oven for
+forty minutes. Lay the fish on a hot platter. Pour cream into
+baking pan, add cornstarch and stir till boiling. Serve with the
+fish.</p>
+
+<br>
+<h3>Cassolettes of Fish</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 lb. cold cooked fish or shrimps<br>
+ 1/2 cupful milk<br>
+ 4 tablespoonfuls Crisco<br>
+ 1/2 cupful water<br>
+ 2 tablespoonfuls cream<br>
+ </td>
+<td>2 eggs<br>
+ 4 tablespoonfuls flour<br>
+ Salt, pepper, and red pepper to taste<br>
+ 1 teaspoonful lemon juice<br>
+ 2 lbs. cooked potatoes<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Rub potatoes through a sieve, add little salt and pepper, 1 egg
+well beaten, and 2 tablespoonfuls melted Crisco and mix well. Roll
+out on floured baking board to 1-1/4 inches in thickness. Cut into
+small rounds, brush over with remaining egg well beaten, toss in
+fine breadcrumbs, mark the center slightly with a smaller round
+cutter. Fry to golden color in hot Crisco. Remove lids, carefully
+remove bulk of potatoes from inside, fill with mixture, replace
+lids, and serve hot. For mixture, blend 2 tablespoonfuls of the
+Crisco with flour in a saucepan over the fire, add milk, water and
+seasonings and cook for a few minutes. Put in flaked fish and make
+hot. Add cream last. 1/2 teaspoonful of anchovy extract may be
+added if liked.</p>
+
+<p>Sufficient for ten cassolettes.</p>
+
+<br>
+<h3>Dressed Crab</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 good sized heavy crab<br>
+ 6 tablespoonfuls Crisco<br>
+ 2 tablespoonfuls breadcrumbs<br>
+ 3 tablespoonfuls olive oil<br>
+ </td>
+<td>2 tablespoonfuls vinegar<br>
+ 1 tablespoonful chopped parsley<br>
+ Crisp lettuce leaves<br>
+ Salt and pepper to taste<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>If possible choose a crab with large claws. Boil crab in boiling
+salted water for thirty minutes, take up and break off large and
+small claws. Lay crab on its back, pull back the flap under its
+body, pull it right out and commence to remove flesh from shell.
+Take care that the little bag near head, usually full of sand, is
+taken out. Throw away all bone and finny pieces. The flesh is of
+two kinds, some firm and white, rest soft and dark. Separate former
+into little shreds with a fork, also the white meat from claws,
+which must be cracked in order to obtain it. Mix dark soft
+substance with crumbs, add oil, vinegar, and seasonings to taste.
+Toss <a name="Page_54"></a>shredded white meat also in a little
+seasoning, but keep the two kinds separate. When shell is empty
+wash and dry well. Fill shell with the two mixtures, arranging them
+alternately, so that they appear in dark and white stripes. Have it
+heaped a little higher in center. Decorate meat with lines of
+finely chopped parsley, and force the Crisco round edge with a
+forcing bag and tube. Place crab on some crisp lettuce leaves.
+Arrange some of the small claws in a circle round shell.</p>
+
+<br>
+<h3>Curried Cod</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 lbs. cod<br>
+ 1/4 cupful Crisco<br>
+ 2 cupfuls white stock<br>
+ 1 tablespoonful flour<br>
+ 2 teaspoonfuls curry powder<br>
+ </td>
+<td>1 medium-sized onion<br>
+ 1 tablespoonful lemon juice<br>
+ Salt, pepper, and red pepper to taste<br>
+ 2 cupfuls plain boiled rice<br>
+ 2 tablespoonfuls chopped cocoanut<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Wash and dry the cod, and cut into pieces two inches square.
+Melt Crisco in a saucepan, fry cod lightly in it, then take out and
+set aside. Add sliced onion, flour, and curry powder to the Crisco
+in saucepan and fry ten minutes, stirring continuously to prevent
+onion becoming too brown, then stir in the stock and cocoanut, stir
+until it boils, and afterwards simmer for twenty minutes. Strain
+and return to saucepan, add lemon juice and seasonings to taste,
+bring nearly to boil, then put in fish, cover closely, and cook
+slowly for half hour. An occasional stir must be given to prevent
+the fish sticking to the bottom of the saucepan. Turn out on hot
+platter and serve with rice. The remains of cold fish may be used,
+in which case the preliminary frying may be omitted.</p>
+
+<br>
+<h3>Flounder a la Cr&egrave;me</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 flounder about 2 lbs.<br>
+ 2 cupfuls milk<br>
+ 1 tablespoonful cream<br>
+ 3 tablespoonfuls Crisco<br>
+ </td>
+<td>1 blade mace<br>
+ 6 whole white peppers<br>
+ 4 tablespoonfuls flour<br>
+ Lemon juice<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Salt and pepper to taste<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Skin flounder, and take fillets off neatly by sharply cutting
+down the middle of back, and pressing the knife close to the bones.
+This will produce 4 long fillets. Cut each of them in half
+lengthways, and tie up in pretty knot; sprinkle a little salt over
+and put them aside. Wash skin bones of fish, put them into a small
+saucepan with milk, mace, and whole peppers and simmer for half
+hour; strain milk into clean saucepan; add fillets, and allow to
+simmer for ten minutes. Lift them out, and add to milk the Crisco
+and flour beaten together; stir till it becomes quite smooth; add
+salt, pepper and lemon juice to taste, and cream; put in fillets
+gently to warm through; dish neatly and pour the sauce over them.
+Serve very hot.</p>
+
+<br>
+<p><a name="Page_55"></a></p>
+
+<h3>Flounder a la Turque</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td><b>For Fish</b><br>
+ <br>
+ 1 large flounder<br>
+ 1 teaspoonful chopped parsley<br>
+ 3 tablespoonfuls breadcrumbs<br>
+ 2 tablespoonfuls Crisco<br>
+ 1/2 teaspoonful powdered herbs<br>
+ 1 pinch powdered mace<br>
+ Salt, pepper, and red pepper to taste<br>
+ 1/2 cupful picked shrimps<br>
+ <br>
+ <br>
+ </td>
+<td><b>For Sauce</b><br>
+ <br>
+ 1/2 lemon<br>
+ 1 egg<br>
+ 1/2 cupful melted Crisco<br>
+ 1 yolk of egg<br>
+ 1/2 teaspoonful mustard<br>
+ 1/2 teaspoonful salt<br>
+ 1 pinch red pepper<br>
+ 1 tablespoonful vinegar<br>
+ 2 chopped gherkins<br>
+ 1 teaspoonful chopped parsley<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For fish.</i> Wash dry and trim flounder. On one side make
+cut down center from near head to near tail and raise flesh from
+the bones. Make a stuffing with Crisco, parsley, breadcrumbs,
+herbs, shrimps, lemon juice, seasonings, and nearly all the egg,
+and insert under the fillets of the flounder, leaving the center
+open. Dot with Crisco. Brush fish over with remaining egg, sprinkle
+with browned breadcrumbs, put on Criscoed baking tin, and bake
+thirty minutes. Serve with sauce.</p>
+
+<p><i>For sauce.</i> Put egg yolk into a bowl, and, with a wooden
+spoon stir a little; then add by degrees melted Crisco, stirring
+constantly; then add seasonings, vinegar, gherkins and parsley.</p>
+
+<br>
+<h3>Fish Pudding</h3>
+
+<center><i>(Kate B. Vaughn)</i></center>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td><b>For Pudding</b><br>
+ <br>
+ 2 lbs. cooked fish<br>
+ 1 cupful milk<br>
+ 1 tablespoonful flour<br>
+ 1 tablespoonful Crisco<br>
+ 2 eggs<br>
+ Salt and pepper to taste<br>
+ 1/4 teaspoonful onion juice<br>
+ 1 tablespoonful Worcestershire sauce<br>
+ Cream sauce<br>
+ <br>
+ <br>
+ </td>
+<td><b>For Sauce</b><br>
+ <br>
+ 3 tablespoonfuls flour<br>
+ 3 tablespoonfuls Crisco<br>
+ 1 slice carrot<br>
+ 1 slice onion<br>
+ 1 slice celery<br>
+ 1 blade of mace<br>
+ 1 bay leaf<br>
+ 6 whole peppers<br>
+ 1 sprig of parsley<br>
+ 1/4 teaspoonful salt<br>
+ 1 cupful thick cream<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For pudding.</i> Boil fish in boiling salted water till done.
+Shred or break in small pieces, and free from skin and bone. Blend
+Crisco and flour in a saucepan over fire, add milk and stir till
+boiling, remove from fire, add eggs well beaten, seasonings, and
+mix well. Turn into Criscoed fireproof dish, cover with greased
+paper, set in warm water, and bake in moderate oven for thirty
+minutes. Serve with the sauce, potato balls, and chopped
+parsley.</p>
+
+<p><i>For sauce.</i> Blend Crisco and flour in a pan over fire, add
+vegetables, mace, bay leaf, peppers, parsley, milk, and simmer for
+thirty minutes. Strain, return to pan, add salt, allow to heat,
+then add cream and it is ready to serve.</p>
+
+<br>
+<p><a name="Page_56"></a></p>
+
+<h3>Fried Fish</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>Fish<br>
+ Crisco<br>
+ 1 egg<br>
+ </td>
+<td>Salt and pepper to taste<br>
+ Crumbs<br>
+ Sauce<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Clean fish, season with salt and pepper. Dip in crumbs, brush
+over with beaten egg, and crumb again. Fry in deep Crisco and drain
+on brown paper.</p>
+
+<p><i>Sauce</i>. Blend 1-1/2 tablespoonfuls Crisco with 1
+tablespoonful flour in saucepan over fire, add 1 cupful of milk or
+cream and bring to boil, cook for a few minutes over hot water.
+Cool and add 2 chopped green bell peppers and 6 medium-sized
+chopped sour pickles.</p>
+
+<br>
+<h3>Fried Lobster with Horseradish Sauce</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 boiled lobster<br>
+ Crisco for frying<br>
+ 1 egg<br>
+ </td>
+<td>Breadcrumbs<br>
+ 1 cupful thick cream<br>
+ Salt and paprika to taste<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">2 tablespoonfuls grated
+horseradish<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cut lobster meat into neat pieces, dip in beaten egg, toss in
+breadcrumbs and fry in hot Crisco to brown well. Whip up cream,
+season it well with salt and paprika and stir in horseradish; heap
+this sauce in the center of the serving dish and arrange the pieces
+of fried lobster round it. Serve hot.</p>
+
+<br>
+<h3>Gateau of Fish</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td align="center" colspan="2"><b>For Fish</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1-1/2 lbs. cooked white fish<br>
+ 3 tablespoonfuls Crisco<br>
+ 1/2 cupful breadcrumbs<br>
+ 1/2 cupful milk<br>
+ 2 eggs<br>
+ </td>
+<td>1 teaspoonful chopped parsley<br>
+ 1 teaspoonful anchovy paste or extract<br>
+ Salt and pepper to taste<br>
+ Lemon slices<br>
+ Dutch or oyster sauce<br>
+ </td>
+</tr>
+</tbody>
+</table>
+
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td align="center" colspan="2"><b>For Sauce</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>2 tablespoonfuls flour<br>
+ 2 tablespoonfuls Crisco<br>
+ 1 cupful milk<br>
+ 1/2 cupful oyster liquor<br>
+ </td>
+<td>1 teaspoonful lemon juice<br>
+ Salt, pepper, and red pepper to taste<br>
+ 2 hard-cooked eggs<br>
+ 1 dozen small oysters<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For fish.</i> Cook fish; remove skin and bone, chop it, then
+put it in a basin, add breadcrumbs, parsley, seasonings, milk, eggs
+well beaten, and melted Crisco. Mix well, turn into a Criscoed
+mold, cover with greased paper and steam one hour. Serve with sauce
+poured over, and dish garnished with lemon slices.</p>
+
+<p><i>For sauce.</i> Blend Crisco and flour in pan over fire, stir
+in milk, oyster liquor, stir till it boils for eight minutes, then
+add seasonings. Boil one minute, add eggs chopped, and oysters. Mix
+and serve.</p>
+
+<br>
+<p><a name="Page_57"></a></p>
+
+<h3>Oyster Shortcake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls flour<br>
+ 2 teaspoonfuls baking powder<br>
+ 1/2 teaspoonful salt<br>
+ 3/4 cupful milk<br>
+ </td>
+<td>1 quart oysters<br>
+ 1/2 cupful Crisco<br>
+ 2 tablespoonfuls cornstarch<br>
+ 1/4 cupful cream<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Salt and pepper to taste<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix flour, baking powder and 1/2 teaspoonful salt, then sift
+twice, work in Crisco with tips of fingers, add milk gradually. The
+dough should be just soft enough to handle. Toss on floured baking
+board, divide into two parts, pat lightly and roll out. Place in
+two shallow Criscoed cake tins and bake in quick oven fifteen
+minutes. Spread them with butter. Moisten cornstarch with cream,
+put into pan with oysters and seasonings and make very hot. Allow
+to cook a few minutes then pour half over one crust, place other
+crust on top and pour over rest of oysters. Serve at once.</p>
+
+<p>Sufficient for one large shortcake.</p>
+
+<br>
+<h3>Salmon Mold</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 can salmon<br>
+ 2 tablespoonfuls Crisco<br>
+ 1/2 cupful rolled crackers<br>
+ </td>
+<td>3 eggs<br>
+ 1 tablespoonful Worcestershire sauce<br>
+ Salt and pepper to taste<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>Sauce</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 tablespoonful Crisco<br>
+ 1 tablespoonful flour<br>
+ 1 egg<br>
+ </td>
+<td>1 cupful milk<br>
+ Salt and pepper to taste<br>
+ Parsley<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For the mold.</i> Remove oil, skin and bone from the salmon.
+Rub salmon smooth, add eggs well beaten, crackers, and seasonings.
+Turn into a Criscoed mold, and steam for one hour. Turn out and
+serve with sauce.</p>
+
+<p><i>For sauce.</i> Blend Crisco and flour in a saucepan over
+fire, add milk, and stir and boil for five minutes. Add egg well
+beaten, and seasonings, pour at once over salmon. Garnish with
+parsley.</p>
+
+<p>Sufficient for one small loaf.</p>
+
+<center><img title="" alt="Crisco and Fish" src="images/img48.jpg"
+width="464" height="264"></center>
+
+<hr style="WIDTH: 65%">
+<a name="MEATS"></a><a name="Page_58"></a>
+
+<div id="meats">
+<p>Cookery is a branch of applied chemistry. To cook anything, in
+the narrower sense of the term, means to bring about changes in it
+by submitting it to the action of heat, and usually of moisture
+also, which will make it more fitted for food; and it is on the
+nature of this action on different materials that the
+<i>rationale</i> of the cook's art chiefly depends. Good cooking
+can make any meat tender, and bad cooking can make any meat
+tough.</p>
+
+<p>The substance in meat called albumen becomes tougher and more
+indigestible, the higher the temperature to which it is subjected
+reaches beyond a certain point. It is this effect of heat on
+albumen, therefore, which has to be considered whenever the cooking
+of meat is in question, and which mainly determines the right and
+the wrong, whether in the making of a soup or a custard, the
+roasting or boiling of a chicken or a joint, or the frying of a
+cutlet or an omelet.</p>
+
+<p>We now will see to begin with, what are the special ways in
+which it bears on meat cookery. Take a little bit of raw meat and
+put it in cold water. The juice gradually soaks out of it, coloring
+the water pink and leaving the meat nearly white. Now take another
+bit, and pour boiling water upon it; and though no juice can be
+seen escaping, the whole surface of the meat turns a whitish color
+directly.</p>
+
+<p>Lean meat is made up of bundles of hollow fibres within which
+the albuminous juices are stored. Wherever these fibres are cut
+through, the juice oozes out and spreads itself over the surface of
+the meat. If, as in our first little experiment, the meat is put in
+cold water, or even in warm water, or exposed to a heat
+insufficient to set the albumen, either in an oven or before the
+fire, the albuminous juices are in the first case drawn out and
+dissolved, and in the second evaporated. In either case the meat is
+deprived of them. But if the <a name="Page_59"></a>meat is put into
+boiling water or into a quick oven or before a hot fire, the
+surface albumen is quickly set, forms a tough white coating which
+effectually plugs the ends of the cut fibres, and prevents any
+further escape of their contents.</p>
+
+<p>Here, then, we have the first principles on which meat cookery
+must be conducted; viz: that if we wish to get the juices out of
+the meat, as for soups and stews, the liquid in which we put it
+must be cold to begin with; while if we wish, as for boiled or
+roast meat, to keep them in, the meat must be subjected first of
+all to the action of boiling water, a hot fire or a quick oven. The
+meats of soups and stews must not be raw, and that of joints must
+not be tough; and the cooking of both one and the other, however it
+is begun, should be completed at just such a moderate temperature
+as will set, but not harden, the albumen. That is to say, the soup
+or stew must be raised to this temperature, after the meat juices
+have been drawn out by a lower one, while a joint or fowl must be
+lowered to it after the surface albumen has been hardened by a
+higher one.</p>
+
+<p>All poultry or game for roasting should be dredged with flour
+before and after trussing, to dry it perfectly, as otherwise it
+does not crisp and brown so well. Unless poultry is to be boiled or
+stewed it never should be washed or wet in any way as this renders
+the flesh sodden and the skin soft. Good wiping with clean cloths
+should be quite sufficient. With the exception of ducks and geese,
+all poultry and game require rather a large addition of fat during
+roasting, as the flesh is dry. Chickens will cook in from twenty to
+thirty minutes; fowls take from thirty to sixty minutes when young
+and tender, the only condition in which they are fit to roast;
+turkeys take from one to two hours and even more if exceptionally
+large. Game takes longer in proportion to its size than poultry,
+and all birds require better and more cooking than beef or
+mutton.</p>
+</div>
+
+<center><img title="" alt="Crisco and Meats" src="images/img49.jpg"
+width="636" height="131"></center>
+
+<br>
+<h3>Beef Collops</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 lb. hamburg steak<br>
+ 1 chopped onion<br>
+ 2 tablespoonfuls Crisco<br>
+ 1 cupful water or stock<br>
+ 1 tablespoonful flour<br>
+ </td>
+<td>Salt and pepper to taste<br>
+ 1 teaspoonful mushroom catsup or Worcestershire sauce<br>
+ Sippets of toast or croutons<br>
+ Mashed potatoes or plain boiled rice<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Melt Crisco in saucepan, put in beef and onion and fry light
+brown, then sprinkle in flour, add water or stock, catsup or sauce,
+and seasonings. <a name="Page_60"></a>Cover pan and let contents
+simmer very gently forty-five minutes. Arrange collops on hot
+platter with border of sippets of toast or croutons, or border of
+hot mashed potatoes, or plain boiled rice.</p>
+
+<br>
+<h3>Braised Loin of Mutton</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 lbs. loin mutton<br>
+ 3 tablespoonfuls Crisco<br>
+ 1 celery stalk<br>
+ 1/2 teaspoonful whole white peppers<br>
+ 1 bunch sweet herbs<br>
+ Salt, pepper, and red pepper to taste<br>
+ 1 turnip<br>
+ </td>
+<td>1 carrot<br>
+ 3 cloves<br>
+ 2 sprigs parsley<br>
+ 4 tablespoonfuls flour<br>
+ 12 button mushrooms<br>
+ 1 onion<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Remove bone from mutton, rub with a little salt, pepper and red
+pepper mixed together; roll up and tie in neat roll with tape; cut
+up celery, onion, carrot and turnip, and lay them at bottom of
+saucepan with herbs and parsley; lay mutton on top of these, and
+pour enough boiling water to three parts cover it, and simmer
+slowly two hours; lift mutton into roasting tin with a few
+tablespoonfuls of the gravy; set in hot oven until brown; strain
+gravy and skim off fat, melt Crisco in saucepan, add flour, then
+add gravy gradually, seasoning of salt and pepper, mushrooms, and
+boil eight minutes. Set mutton on hot platter with mushrooms round,
+and gravy strained over.</p>
+
+<br>
+<h3>Chicken a la Tartare</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 young chicken<br>
+ 1 egg<br>
+ 3/4 cupful Crisco<br>
+ </td>
+<td>Breadcrumbs<br>
+ Salt and pepper to taste<br>
+ Mixed pickles<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Tartare sauce<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Singe, empty, and split chicken in half; take breastbone out and
+sprinkle salt and pepper over. Melt 1/2 cupful Crisco in frying pan
+and fry chicken half hour, turning it now and then. Remove from pan
+and place between two dishes with heavy weight on top, till it is
+nearly cold. Then dip in egg beaten up, and roll in breadcrumbs.
+Melt remaining Crisco, then sprinkle it all over chicken; roll in
+breadcrumbs once more. Fry in hot Crisco to golden color. Serve at
+once with a garnish of chopped pickles, and tartare sauce.</p>
+
+<br>
+<h3>Chicken en Casserole</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 tender chicken for roasting<br>
+ 1/2 cupful Crisco<br>
+ Salt and pepper<br>
+ 1 pint hot water<br>
+ </td>
+<td>1 cupful hot sweet cream<br>
+ 2 cupfuls chopped mushrooms<br>
+ 1 tablespoonful chopped parsley<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Clean chicken, split down back, and lay breast upward, in
+casserole. Spread Crisco over breast, dust with salt and pepper,
+add hot water, cover closely and cook in hot oven one hour. When
+nearly tender, put in the cream, mushrooms, and parsley; cover
+again and cook twenty minutes <a name="Page_61"></a>longer. Serve
+hot in the casserole. Oysters are sometimes substituted for
+mushrooms, and will be found to impart a pleasing flavor.</p>
+
+<br>
+<h3>Curried Ox-Tongue</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>6 slices cooked ox-tongue<br>
+ 3 tablespoonfuls Crisco<br>
+ 2 teaspoonfuls curry powder<br>
+ 6 chopped mushrooms<br>
+ </td>
+<td>1 cupful brown sauce<br>
+ 1 dinner roll<br>
+ 1 egg<br>
+ 1 cupful boiled rice<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For tongue.</i> Cut slices of tongue, fry in Crisco, season
+with 1/4 teaspoonful salt and curry powder, then add mushrooms, and
+brown sauce, simmer ten minutes. Cut large dinner roll into slices,
+and toast them lightly on both sides; dip them in egg well beaten
+then fry in hot Crisco and drain. Dish up slices of tongue
+alternately with fried slices of roll, pour sauce round base, and
+serve with boiled rice.</p>
+
+<p><i>For brown sauce.</i> Melt 3 tablespoonfuls Crisco, add 1
+chopped onion, piece of carrot, 2 mushrooms, and fry a good brown
+color; stir in 2 tablespoonfuls flour and fry it also; then add 1
+cupful stock or water and few drops of kitchen boquet. Let all cook
+ten minutes, stirring constantly add seasoning of salt and pepper,
+and strain for use.</p>
+
+<p>Sufficient for 6 slices.</p>
+
+<br>
+<h3>Fried Chicken</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>Chicken<br>
+ </td>
+<td>Crisco<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Select young tender chickens and disjoint. Wash carefully and
+let stand over night in refrigerator.</p>
+
+<h4>A</h4>
+
+<center><i>(Kate B. Vaughn)</i></center>
+
+<p>Drain chicken but do not wipe dry. Season with salt and white
+pepper and dredge well with flour. Fry in deep Crisco hot enough to
+brown a crumb of bread in sixty seconds. It requires from ten to
+twelve minutes to fry chicken. Drain and place on a hot platter
+garnished with parsley and rice croquettes.</p>
+
+<h4>B</h4>
+
+<center><i>(Kate B. Vaughn)</i></center>
+
+<p>Make batter of 1 cupful flour, 1 teaspoonful salt, 2 grains
+white pepper, 1/2 cupful water, 2 well beaten eggs, and 1
+tablespoonful melted Crisco. Have kettle of Crisco hot enough to
+turn crumb of bread a golden brown in sixty seconds. Drain chicken
+but do not dry. Dip each joint separately in batter and fry in the
+Crisco until golden brown. It should take from ten to twelve
+minutes. Serve on a folded napkin garnished with parsley.</p>
+
+<h4>C</h4>
+
+<center><i>(Kate B. Vaughn)</i></center>
+
+<p>Drain chicken but do not wipe dry. Season with salt and white
+pepper and dredge well with flour. Put three tablespoonfuls Crisco
+in frying pan and when hot place chicken in pan; cover, and allow
+to steam for ten minutes. Uncover, and allow chicken to brown,
+taking care to turn frequently. Serve on hot platter, garnished
+with parsley and serve with cream gravy.</p>
+
+<a name="Page_62"></a>
+
+<h4>D</h4>
+
+<p>Select medium-sized chickens and wash well, then cut into neat
+pieces and season them. Mix 1 cupful cornmeal with 1 cupful flour,
+1 tablespoonful salt and 1 tablespoonful black pepper. Dip each
+piece in mixture and fry in hot Crisco twelve minutes. Drain and
+serve with cornmeal batter bread.</p>
+
+<h4>E</h4>
+
+<p>Wash young chicken, cut into neat pieces, dust with salt,
+pepper, and flour, and fry in hot Crisco twelve minutes. Drain,
+place on hot platter, pour over it 1/2 pint hot sweet cream,
+sprinkle over with chopped hot roasted peanuts, little salt and
+pepper.</p>
+
+<br>
+<h3>Fried Chicken, Mexican Style</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 tender chicken<br>
+ Salt and pepper to taste<br>
+ 1 clove garlic<br>
+ </td>
+<td>1 seeded green pepper<br>
+ 2 large tomatoes<br>
+ 5 tablespoonfuls Crisco<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Corn croquettes<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Croquettes</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 1 can or 14 ears corn<br>
+ 2 tablespoonfuls flour<br>
+ 2 cupfuls milk<br>
+ </td>
+<td>1/2 teaspoonful sugar<br>
+ Pepper and salt to taste<br>
+ 1 egg<br>
+ Breadcrumbs<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For chicken.</i> Draw, wash and dry chicken, then cut into
+neat joints, sprinkle with salt and pepper. Heat Crisco in frying
+pan, add clove of garlic and pepper cut in small pieces. When
+garlic turns brown take out, put chicken in, fry till brown, then
+cover closely, allow to simmer till ready. A short time before
+covering chicken, add tomatoes peeled and cut in small pieces.</p>
+
+<p><i>For croquettes.</i> Drain liquor from can of corn, or grate
+ears, and chop kernels fine. Blend Crisco and flour together in pan
+over fire, add milk, stir till boiling and cook five minutes,
+stirring all the time, add seasonings, and corn, and cook five
+minutes, then allow to cool. When cold, form lightly with floured
+hands into neat croquettes, brush over with beaten egg, toss in
+crumbs and fry in hot Crisco to a golden brown. Drain. Place
+chicken on hot platter, garnish with croquettes and serve hot.</p>
+
+<br>
+<h3>Fried Sweetbreads</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>Sweetbreads<br>
+ Egg<br>
+ Breadcrumbs<br>
+ </td>
+<td>Crisco<br>
+ Peas or new Potatoes<br>
+ Rich brown gravy<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sweetbreads should always be blanched before using. To blanch,
+soak in cold water two hours, changing water 3 or 4 times. Put into
+saucepan, cover with cold water, add little salt, and skim well as
+water comes to boil. Simmer from ten to thirty minutes, according
+to kind of sweet-bread used. Remove to basin of cold water until
+cold, or wash well in <a name="Page_63"></a>cold water and press
+between two plates till cold. Dry, remove skin, cut in slices, coat
+with beaten egg and toss in breadcrumbs, and fry in hot Crisco to a
+golden brown. Serve round peas or new potatoes, with rich brown
+gravy.</p>
+
+<p>For those whose digestions are at fault, sweetbreads ought to be
+eaten as a daily ration if the pocketbook will afford it. For this
+special part of the animal's anatomy is that one of all the viscera
+whose mission is to help digestion. It is of the very pancreas
+itself, that stomach gland of marvelously involved structure which
+elaborates the powerful pancreatic juice. It is alkaline in nature,
+able to digest starches, fats, and most of what escapes digestion
+in the stomach proper. It received its name from a fancied
+resemblance in its substance and formation to the rising lumps of
+dough destined for bread.</p>
+
+<br>
+<h3>Kidney Omelet</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 kidneys<br>
+ 6 tablespoonfuls Crisco<br>
+ 6 eggs<br>
+ </td>
+<td>Salt and pepper to taste<br>
+ 1 tablespoonful chopped parsley<br>
+ 2 tablespoonfuls cream<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Melt 2 tablespoonfuls Crisco in frying pan. Skin kidneys and cut
+into small dice and toss them into hot Crisco three minutes. Whisk
+whites of eggs to stiff froth, then add yolks, seasonings, parsley,
+and cream, then add kidney. Make remaining Crisco hot in omelet pan
+or frying pan, pour in omelet and fry over clear fire six minutes.
+When the edges are set, fold edges over so that omelet assumes an
+oval shape; be careful that it is not done too much; to brown the
+top, hold pan before fire, or put it in oven; never turn an omelet
+in the pan. Slip it carefully on a hot dish and serve the instant
+it comes from the fire.</p>
+
+<br>
+<h3>Macaroni and Round Steak</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 package macaroni<br>
+ 1/2 can tomatoes<br>
+ 3 tablespoonfuls Crisco<br>
+ 2 onions<br>
+ </td>
+<td>Salt and pepper to taste<br>
+ 1/2 cupful grated cheese<br>
+ 1 lb. round steak<br>
+ 1/2 cupful breadcrumbs<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Break macaroni into inch lengths and add it with 1 tablespoonful
+of the Crisco to plenty of boiling water and boil twenty minutes,
+then drain. Put steak and onions through a food chopper. Put
+macaroni into Criscoed fireproof dish, then put in meat and onions,
+add seasonings, tomatoes, cheese, breadcrumbs, and remainder of
+Crisco melted. Bake in moderate oven one hour.</p>
+
+<br>
+<h3>Meat Cakes</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 lb. round steak<br>
+ 3 tablespoonfuls melted Crisco<br>
+ 3 small onions<br>
+ 1 tablespoonful chopped parsley<br>
+ </td>
+<td>2 eggs<br>
+ 1/4 lb. grated cheese<br>
+ 2 cupfuls breadcrumbs<br>
+ Salt, pepper, and paprika to taste<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Tomato sauce<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Sauce</b><br>
+ <a name="Page_64"></a> </td>
+</tr>
+
+<tr>
+<td>4 tablespoonfuls Crisco<br>
+ 1 carrot<br>
+ 1 turnip<br>
+ 2 onions<br>
+ 3 tablespoonfuls flour<br>
+ 2 cupfuls stock<br>
+ </td>
+<td>1 can or 1/2 lb. fresh tomatoes<br>
+ 1 tablespoonful tomato catsup<br>
+ 1 bunch sweet herbs<br>
+ Salt, pepper, and red pepper to taste<br>
+ 1 blade mace<br>
+ 1 bay leaf<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For meat cakes.</i> Grind steak and onions together, add
+Crisco, cheese, parsley, crumbs, seasonings, and eggs lightly
+beaten. Mix together; form into small cakes, toss in flour and fry
+in hot Crisco. Serve hot with tomato sauce.</p>
+
+<p><i>For sauce.</i> Slice vegetables, fry in Crisco ten minutes;
+then add flour, stock, mace, bay leaf, tomatoes, catsup, and herbs.
+Stir till they boil, then simmer gently forty-five minutes. Rub
+through sieve, add seasonings and use.</p>
+
+<p>Sufficient for twelve meat cakes.</p>
+
+<br>
+<h3>Roast Turkey</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td align="center" colspan="2"><b>For Stuffing</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 quart fine breadcrumbs<br>
+ 4 tablespoonfuls Crisco<br>
+ 1 1/2 teaspoonfuls salt<br>
+ 2 tablespoonfuls chopped onion<br>
+ 1 lemon<br>
+ 1 tablespoonful chopped parsley<br>
+ </td>
+<td>1/4 teaspoonful powdered thyme<br>
+ 1/4 teaspoonful white pepper<br>
+ 1 egg<br>
+ 1 cupful country sausage<br>
+ A little warm water<br>
+ 1 turkey<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Salt pork<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix sausage with breadcrumbs, add egg well beaten, Crisco,
+seasonings, grated rind and strained juice of lemon, and moisten
+with a little hot water. Be careful not to make stuffing too moist.
+See that turkey is well plucked, singed and wiped; fold over
+pinions, and pass skewer through them, thick part of legs and body,
+catching leg and pining it on other side; now secure bottom part of
+leg, which should have feet cut off half way to first joint, fill
+breast of bird with stuffing and skewer down skin. Place 2 strips
+salt pork in bottom of roasting pan, lay in turkey and place
+several strips salt pork over breast and sprinkle lightly with
+flour. Roast in hot oven, allowing fifteen minutes to the pound.
+Baste occasionally with melted Crisco. Serve hot decorated with
+cooked onions, celery tips, cranberries, and parsley.</p>
+
+<br>
+<h3>Roast with Spaghetti</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls flour<br>
+ 3 lbs. sirloin steak<br>
+ 2 tablespoonfuls Crisco<br>
+ 1 large onion<br>
+ 1/4 lb. bacon<br>
+ Salt and pepper to taste<br>
+ </td>
+<td>1/2 cupful water<br>
+ 1/2 can tomatoes<br>
+ 1 cupful cooked peas<br>
+ 1 cupful cooked spaghetti<br>
+ 1 cupful cooked mushrooms<br>
+ 8 stuffed olives<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Melt Crisco and make very hot in roasting pan, lay in steak,
+season with salt and pepper, cover with layer of sliced onion,
+layer of bacon, add <a name="Page_65"></a>water, cover, and cook in
+moderate oven about three hours. Have ready peas, mushrooms, and
+spaghetti. Place meat on hot platter. Add juice of tomatoes to
+gravy, and flour moistened with a little cold water, peas and
+mushrooms, and when hot pour round meat. Spread spaghetti on top
+and decorate with olives.</p>
+
+<br>
+<h3>Sirloin Steak with Fried Apples</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 sirloin steak weighing 2 lbs.<br>
+ 3 tablespoonfuls melted Crisco<br>
+ 1 teaspoonful salt<br>
+ 1/2 teaspoonful white pepper<br>
+ </td>
+<td>4 tart apples<br>
+ Milk<br>
+ Flour<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix salt and pepper with melted Crisco, then rub mixture into
+steak and let steak lie in it twenty minutes. Broil it over a clear
+fire till done and serve surrounded with fried apples. Peel and
+core and slice apples, then dip in milk, toss in flour, and drop
+into hot Crisco to brown.</p>
+
+<center><img title="" alt="Crisco and Meats" src="images/img50.jpg"
+width="227" height="404"></center>
+
+<hr style="WIDTH: 65%">
+<a name="VEGETABLES"></a><a name="Page_66"></a><br>
+<div id="veggies">
+<p>In the vegetable kingdom the cereals form a very important part
+of our diet, by supplying chiefly the carbohydrates or heat giving
+matter. Another nutritious group termed pulse, are those which have
+their seed enclosed in a pod. The most familiar are peas, beans,
+and lentils; peas and beans are eaten in the green or unripe state
+as well as in the dried. Vegetables included in the pulse group are
+very nourishing if they can be digested, they contain a large
+amount of flesh forming matter, usually a fair amount of starch,
+but are deficient in fat. Peas and beans also contain sulphur and
+tend to produce flatulence when indulged in by those of weak
+digestion. Lentils contain less sulphur, and do not produce this
+complaint so readily.</p>
+
+<p>The more succulent vegetables include tubers, as potatoes and
+Jerusalem artichokes, leaves, stems, and bulbs, as cabbages,
+spinach, celery, and onions, roots and flowers, as carrots,
+parsnips, and cauliflower. These are very valuable on account of
+the mineral matter, chief of which are the potash salts, so
+necessary to keep the blood in a healthy condition.</p>
+
+<p>Care should be taken in cooking vegetables not to lose the
+salts. Steaming is preferable to boiling, by preserving the juices,
+though it does not tend to improve the color of green vegetables. A
+little lemon juice added to the water in which new potatoes are
+boiling improves their color. Mint is sometimes cooked with new
+potatoes. To secure a good color in vegetables when cooked, careful
+cleaning and preparation before cooking is essential. Earthy roots,
+such as potatoes, turnips, and carrots, must be both well scrubbed
+and thoroughly rinsed in clean water before peeling. From all
+vegetables, coarse or discolored leaves and any dark or decayed
+spots should be carefully removed before cooking.</p>
+
+<p>Potatoes should be peeled thinly, or, if new, merely brushed or
+rubbed with a coarse cloth to get the skin off. <a name=
+"Page_67"></a>Turnips should be thickly peeled, as the rind in
+these is hard and woody. Carrots and salsify, unless very old, need
+scraping only. After the removal of the skin, all root vegetables
+(except those of the onion kind) should be put in cold water till
+wanted. Potatoes, artichokes, and salsify especially, must not
+remain a moment out of water after peeling, or they will turn a
+dark color, and to the water used for the two last, a little salt
+and lemon juice should be added in order to keep them white.</p>
+
+<p>Root vegetables should be boiled with the lid of the pan on,
+green vegetables should be boiled with the lid of the pan off, for
+the preservation of the color.</p>
+</div>
+
+<center><img title="" alt="Crisco and Vegetables" src=
+"images/img51.jpg" width="788" height="142"></center>
+
+<br>
+<h3>Baked Parsnips</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 cupful Crisco<br>
+ </td>
+<td>5 parsnips<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Salt and pepper to taste<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Peel and wash parsnips and cut into two lengthwise, and steam
+for one hour. Remove from fire, lay in greased baking pan, sprinkle
+with salt and pepper, spread Crisco over top and bake slowly till
+tender. Serve hot.</p>
+
+<br>
+<h3>Brussels Sprouts with Crisco</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 cupful Crisco<br>
+ </td>
+<td>2 baskets brussels sprouts<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/2 cupful grated cheese<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Trim sprouts and cook them in boiling salted water till tender,
+drain and dry on clean cloth. Heat Crisco hot, then add sprouts,
+and fry until very hot. Turn them into hot vegetable dish, sprinkle
+cheese over them and serve immediately.</p>
+
+<p>Sufficient for one dish.</p>
+
+<br>
+<h3>Colcannon</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 tablespoonfuls Crisco<br>
+ 1/2 lb. cold cooked potatoes<br>
+ </td>
+<td>1/2 lb. cold cooked cabbage<br>
+ 1 onion<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Salt and pepper to taste<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Chop onion and cabbage and mash potatoes. Put into frying pan
+with Crisco and fry few minutes adding seasonings. Turn into
+Criscoed fireproof dish and brown in oven.</p>
+
+<br>
+<h3>Lentils and Rice</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 tablespoonfuls Crisco<br>
+ 1/2 cupful lentils<br>
+ 1/2 cupful milk<br>
+ 1/2 cupful water<br>
+ </td>
+<td>1 teaspoonful curry powder<br>
+ 1 small onion<br>
+ 1 tablespoonful lemon juice<br>
+ 1 cupful boiled rice<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Salt and pepper to taste<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Wash lentils and soak them in milk twelve hours. Melt Crisco
+slice onion and fry a pale brown, add curry powder, milk, water,
+seasonings, and lentils, simmer two hours and add lemon juice just
+before serving, Serve with rice.</p>
+
+<br>
+<p><a name="Page_68"></a></p>
+
+<h3>Corn Fritters</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 tablespoonful melted Crisco<br>
+ 1 can crushed corn<br>
+ 1 cupful flour<br>
+ </td>
+<td>1 teaspoonful baking powder<br>
+ 2 teaspoonfuls salt<br>
+ 1/4 teaspoonful white pepper<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">3 tablespoonfuls milk<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put corn into bowl, add Crisco, salt, pepper, flour, baking
+powder, and milk. Mix well and drop in spoonfuls on a Criscoed
+griddle. Fire brown on both sides. These fritters are a palatable
+accompaniment to roast chicken.</p>
+
+<p>Sufficient for twelve fritters.</p>
+
+<br>
+<h3>Corn, Okra and Tomatoes</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 2 tablespoonfuls sugar<br>
+ Salt and pepper to taste<br>
+ </td>
+<td>6 ears corn<br>
+ 6 okra pods<br>
+ 6 tomatoes<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">2 cupfuls water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cut corn from cob, put into saucepan, cover with water and bring
+to boil. Scald and skin tomatoes and cut okra into cross sections
+half inch long. Add both to corn with Crisco and seasonings. Stir
+and cook until tender. Serve hot.</p>
+
+<br>
+<h3>Curried Cauliflower</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 tablespoonfuls Crisco<br>
+ 1 cauliflower<br>
+ 1 sliced onion<br>
+ </td>
+<td>1 dessertspoonful curry powder<br>
+ 1 tablespoonful lemon juice<br>
+ 1/4 teaspoonful salt<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 cupful stock or water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Boil cauliflower in boiling salted water till tender, drain,
+then divide into small flowerets. Fry onion in Crisco a few
+minutes, then add curry powder, lemon juice and stock or water.
+Simmer fifteen minutes, then strain into clean saucepan. Add
+cauliflower and salt and simmer fifteen minutes. Serve hot.</p>
+
+<br>
+<h3>Creamed Potatoes au Gratin</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 1 quart peeled and diced potatoes<br>
+ 2 cupfuls milk<br>
+ 1 tablespoonful flour<br>
+ </td>
+<td>1 cupful grated cheese<br>
+ 1 teaspoonful salt<br>
+ 1/4 teaspoonful white pepper<br>
+ Few breadcrumbs<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cut potatoes in about 11/2-inch pieces, then boil carefully in
+boiling salted water. When done, drain, and pour into Criscoed
+fireproof dish. Blend Crisco and flour in saucepan over fire, add
+milk, stir till boiling, then add cheese and seasonings. Pour over
+potatoes; grate a little cheese over top, sprinkle with breadcrumbs
+and bake five minutes in hot oven.</p>
+
+<br>
+<p><a name="Page_69"></a></p>
+
+<h3>Eggplant en Casserole</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 tablespoonfuls melted Crisco<br>
+ 1 large eggplant<br>
+ 3 small onions<br>
+ </td>
+<td>2 garlic cloves<br>
+ 3 tomatoes<br>
+ 1 green pepper<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Salt and pepper to taste<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Slice eggplant into thin slices, then slice onions, garlic,
+tomatoes and pepper quite thin. Arrange them, alternately, in a
+Criscoed casserole, seasoning each layer with salt and pepper. Pour
+in melted Crisco and cover. Cook over slow fire or in moderate oven
+till the eggplant is tender. Serve hot or cold.</p>
+
+<br>
+<h3>Fried Parsley</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>Crisco<br>
+ </td>
+<td>1 bunch parsley<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Salt and pepper to taste<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Wash, pick and dry the parsley; put into frying basket and
+immerse in hot Crisco fifteen seconds or until crisp. Drain and
+sprinkle with salt and pepper. It should be a nice green color. If
+it turns black it has been too long in the fat.</p>
+
+<br>
+<h3>Green Peas a la Maitre d'Hotel</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 tablespoonfuls Crisco<br>
+ 1 quart shelled peas<br>
+ Salt and pepper to taste<br>
+ </td>
+<td>1 tablespoonful lemon juice<br>
+ 2 sprigs mint<br>
+ 1 tablespoonful chopped parsley<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 teaspoonful sugar<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Shell peas and throw into plenty boiling water containing a
+teaspoonful of salt, sugar, and mint; boil fast until tender, then
+drain. Mix lemon juice with Crisco and parsley; stir this among
+peas, reheat them, and serve at once.</p>
+
+<br>
+<h3>Jerusalem Artichokes</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 1 lb. artichokes<br>
+ 2 tablespoonfuls flour<br>
+ 1 yolk of egg<br>
+ 2 teaspoonfuls lemon juice<br>
+ </td>
+<td>1 1/2 cupfuls milk<br>
+ 2 tablespoonfuls cream<br>
+ Salt and pepper to taste<br>
+ 1 teaspoonful chopped parsley<br>
+ 1/4 cupful vinegar<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 pint boiling milk<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Wash and scrape artichokes, and throw each one in cold water
+containing vinegar, when all are done, rinse in water and put into
+boiling milk, add cupful of boiling water and teaspoonful of salt.
+Boil quickly with lid off, pierce with fork to know if done. Lift
+into hot dish and cover with sauce. Blend Crisco and flour in
+saucepan, over fire, add milk, salt and pepper, and cook five
+minutes. Remove from fire, add egg beaten with cream and lemon
+juice, pour over artichokes and sprinkle parsley over top.</p>
+
+<br>
+<p><a name="Page_70"></a></p>
+
+<h3>Mushrooms au Gratin</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 tablespoonfuls Crisco<br>
+ 14 large mushrooms<br>
+ 1 egg<br>
+ Salt, pepper, and red pepper to taste<br>
+ </td>
+<td>1 tablespoonful chopped parsley<br>
+ 2 tablespoonfuls chopped cooked meat<br>
+ 2 tablespoonfuls breadcrumbs<br>
+ 1/2 cupful stock<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 tablespoonful chopped suet<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Beat up egg, add suet, breadcrumbs, meat, parsley, and
+seasonings. Wash and remove centers from mushrooms, season with
+salt, pepper, and red pepper, also place tiny piece of Crisco in
+each. Then put heaping teaspoonful of forcemeat in each one, and
+cover with crumbs. Lay on Criscoed tin, add stock, and bake fifteen
+minutes. Serve on hot dish with gravy poured round.</p>
+
+<p>Sufficient for fourteen mushrooms.</p>
+
+<br>
+<h3>New Potatoes a la France</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 tablespoonfuls Crisco<br>
+ 2 lbs. new potatoes<br>
+ 2 sprigs mint<br>
+ </td>
+<td>1 teaspoonful salt<br>
+ 1 tablespoonful chopped parsley<br>
+ 1 tablespoonful lemon juice<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Wash and scrape potatoes. With round vegetable cutter scoop out
+from potatoes a number of little balls like marbles; boil these
+till tender in water, to which have been added salt and mint.
+Drain, add Crisco, parsley, and lemon juice. Toss them about gently
+in pan a few minutes, and serve on hot dish.</p>
+
+<br>
+<h3>Potato Pone</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 1 generous cupful grated raw sweet potatoes<br>
+ 1 cupful molasses<br>
+ 1 cupful milk<br>
+ </td>
+<td>1 teaspoonful powdered ginger<br>
+ 1/2 teaspoonful powdered cinnamon<br>
+ 1/2 teaspoonful salt<br>
+ 1 tablespoonful chopped candied orange peel<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/2 cupful sugar<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Grate potatoes or put them through meat chopper, add molasses,
+sugar, milk, Crisco, salt, spices, and orange peel. Mix well, turn
+into Criscoed fireproof dish and bake in moderate oven till
+firm.</p>
+
+<p>Sufficient for one small pone.</p>
+
+<br>
+<h3>Savory Lentil Dish</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 tablespoonfuls melted Crisco<br>
+ 1 cupful lentils<br>
+ 1 bay leaf<br>
+ 3 springs parsley<br>
+ </td>
+<td>1 chopped onion<br>
+ Salt, pepper, and powdered mace to taste<br>
+ 1 cupful boiled rice<br>
+ 1-1/2 cupfuls highly seasoned tomato sauce<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Wash lentils and soak in plenty of cold water four hours. Put
+into boiling salt water, add bay leaf, parsley, seasonings and cook
+till tender. <a name="Page_71"></a>Chop and fry onion in 3
+tablespoonfuls of Crisco, add lentils, rice and remainder of
+Crisco, stir and allow to get hot. Turn into hot dish and pour over
+tomato sauce.</p>
+
+<br>
+<h3>Stuffed Beets</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 6 beets<br>
+ 2 green peppers<br>
+ </td>
+<td>2 tablespoonfuls breadcrumbs<br>
+ 1/2 teaspoonful onion juice<br>
+ Salt and pepper to taste<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Watercress<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Select 6 smooth even-sized beets and boil in boiling salted
+water until tender. Peel, remove root end and remove center,
+leaving shell about half inch thick. Remove stems and seeds from
+peppers; cover peppers with boiling water ten minutes. Dice them
+with scooped out beet, add Crisco, breadcrumbs, and seasonings. Mix
+and divide into beet shells, dot with Crisco and bake in moderate
+oven twenty minutes. Serve garnished with watercress.</p>
+
+<p>Sufficient for six beets.</p>
+
+<br>
+<h3>Stuffed Eggplant</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 tablespoonfuls Crisco<br>
+ 3 small eggplants<br>
+ 1/2 cupful breadcrumbs<br>
+ 1-1/2 cupfuls stock<br>
+ 1/2 cupful chopped cooked chicken or veal<br>
+ </td>
+<td>1 egg<br>
+ Salt, pepper, and nutmeg to taste<br>
+ 1/2 cupful white wine<br>
+ Criscoed crumbs<br>
+ 1 tablespoonful flour<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 tablespoonful sherry<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cut eggplants in halves and scoop out inside, leaving shell half
+inch thick. Soak 1/2 cupful breadcrumbs in 1/2 cupful stock ten
+minutes, then add cooked chicken, 2 tablespoonfuls melted Crisco,
+egg, well beaten, and seasoning of salt, pepper and nutmeg. Divide
+this forcemeat into eggplants, sprinkle Criscoed crumbs on top, set
+them in greased pan, pour in rest of stock and white wine and bake
+half hour in moderate oven. Serve on hot dish with following
+sauce.</p>
+
+<p>Put 1 tablespoonful Crisco and 1 tablespoonful flour into
+saucepan and blend over fire, add sherry and 1 cupful liquor from
+pan in which they were baked, and cook five minutes.</p>
+
+<p>Sufficient for three eggplants.</p>
+
+<br>
+<h3>Stuffed Potatoes</h3>
+
+<center>(<i>Kate B. Vaughan</i>)
+
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls melted Crisco<br>
+ 6 large potatoes<br>
+ </td>
+<td>2 tablespoonfuls grated cheese<br>
+ 1 yolk of egg<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Salt and pepper to taste<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Wash six well shaped white potatoes and rub skin with Crisco.
+Bake until tender, cut slice off one end, and with a teaspoon
+remove all potato from shells. Mash the potato, adding Crisco,
+cheese, seasonings, and egg yolk. Refill shells and bake fifteen
+minutes. Serve hot on napkin.</p>
+
+<p>Sufficient for six potatoes.</p>
+
+<br>
+<p><a name="Page_72"></a></p>
+
+<h3>Viennese Carrots</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 1 bunch carrots<br>
+ 1 tablespoonful flour<br>
+ 1/2 teaspoonful sugar<br>
+ </td>
+<td>2 tablespoonfuls vinegar<br>
+ Salt and pepper to taste<br>
+ 1 tablespoonful chopped parsley<br>
+ 1 cupful cooked peas<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Scrape carrots, cut in small pieces, and boil till tender in
+boiling salted water. Blend Crisco and flour together in saucepan
+over fire, stir in 1 cupful water in which carrots were cooked,
+boil five minutes, then add sugar, seasonings, vinegar, parsley,
+peas, and carrots; simmer ten minutes and serve hot in vegetable
+dish.</p>
+
+<center><img title="" alt="Crisco and Vegetables" src=
+"images/img52.jpg" width="429" height="263"></center>
+
+<hr style="WIDTH: 65%">
+<a name="SALADS"></a><a name="Page_73"></a>
+
+<div id="salads">
+<p>Salads are classified into two groups&mdash;i.e., the raw, such
+as lettuce, endive, radishes, cucumber, celery, etc., and the
+cooked, such as those made from cooked vegetables, eggs, cooked
+cold fish, poultry, and meat. The raw materials should be washed
+most carefully and well cleaned before mixing, and the utensils for
+cutting and mixing, as well as the basins or bowls used, should be
+clean and dry. Every salad, no matter how plain and simple it may
+be, should be made to look inviting and tempting. The method of
+draining or drying is a very easy performance so long as the salad
+leaves, whatever they may be, are almost free from moisture. This
+is effected best by putting the leaves, which should be broken, not
+cut with a knife, into a wire basket and drying them well, or else
+putting them into a cloth lightly folded and shaking well until the
+outer moisture of the leaves is well absorbed. The salad then is
+ready for mixing.</p>
+
+<p>Any cold boiled vegetables left over from dinner are useful as
+giving variety to salads, and help to make a good accompaniment to
+cold meat served to luncheon. Thinly sliced cold potatoes&mdash;new
+ones for choice, green peas and string beans, are especially good
+for this purpose, and even Brussels sprouts, carrots, and turnips
+may be used on occasion in small quantities. More substantial
+salads, prepared with cold meat or fish, form appetizing luncheon
+or breakfast dishes. Those made with chicken, lobster and salmon
+respectively are most widely known, but fillets of flounder, cold
+ham or beef, or lamb make very good salads, and even the humble
+herring, and dried and salted fish, may be used with advantage in
+this way.</p>
+
+<p>The meat or fish should be cut up into cubes or convenient small
+pieces, and piled up in the center of the dish or salad bowl on a
+layer of seasoned, shredded lettuce. Over this should be poured
+half of the dressing. Round this should be arranged the green <a
+name="Page_74"></a>constituents of the salad, cut up rather small,
+garnished with slices of tomato or beets, cucumber and hard-cooked
+egg. The remainder of the dressing should be poured over this, and
+the top of the meat or fish pyramid may be ornamented with a few
+sprigs of endive or parsley.</p>
+</div>
+
+<center><img title="" alt="Crisco and Salads" src=
+"images/img53.jpg" width="747" height="159"></center>
+
+<br>
+<h3>Apple, Celery and Nut Salad</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td align="center" colspan="2"><b>For Dressing</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 tablespoonful Crisco<br>
+ 1 teaspoonful mustard<br>
+ 1 teaspoonful sugar<br>
+ 1/2 teaspoonful salt<br>
+ </td>
+<td>1/4 teaspoonful white pepper<br>
+ 2 eggs<br>
+ 4 tablespoonfuls lemon juice<br>
+ 1 cupful whipped cream<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Salad</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 quart chopped apples<br>
+ 1 pint diced celery<br>
+ </td>
+<td>1-1/2 cupfuls blanched and shredded almonds<br>
+ 2/3 cupful rolled pecan nut meats<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For salad.</i> Mix apples, celery and nut meats.</p>
+
+<p><i>For dressing.</i> Melt Crisco, add mustard, sugar, salt,
+pepper, yolks of eggs well beaten, and lemon juice. Cook in double
+boiler till it thickens, then add whites of eggs stiffly beaten.
+Chill and add whipped cream just before serving. Dressing should be
+mixed with fruit.</p>
+
+<br>
+<h3>Asparagus Salad</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td align="center" colspan="2"><b>For Dressing</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>6 tablespoonfuls melted Crisco<br>
+ 1 teaspoonful salt<br>
+ 1/4 teaspoonful paprika<br>
+ Pinch black pepper<br>
+ 1 tablespoonful tarragon vinegar<br>
+ </td>
+<td>2 tablespoonfuls cider vinegar<br>
+ 1 tablespoonful chopped cucumber pickles<br>
+ 1 tablespoonful chopped green peppers<br>
+ 1 teaspoonful chopped parsley<br>
+ 1 teaspoonful chopped chives<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 can asparagus or fresh cooked
+asparagus<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Drain asparagus and chill. Mix salt with paprika, add pepper,
+tarragon vinegar, cider vinegar, Crisco, pickles, peppers, parsley,
+and chives, mix well and pour over the asparagus.</p>
+
+<br>
+<h3>Celery and Almond Salad</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful melted Crisco<br>
+ 1 yolk of egg<br>
+ 1 tablespoonful lemon juice<br>
+ 1 tablespoonful vinegar<br>
+ 1 head celery<br>
+ 1/2 cupful blanched almonds<br>
+ </td>
+<td>1 crisp lettuce<br>
+ Few drops green color<br>
+ 1/2 teaspoonful sugar<br>
+ 1 teaspoonful salt<br>
+ 1/2 teaspoonful mustard<br>
+ Red pepper to taste<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Melt and cool Crisco. Prepare celery and cut into very thin
+strips and plunge in ice water until wanted. Blanch and shred
+almonds; wash and dry lettuce leaves. Put yolk of egg into bowl,
+add mustard, salt, and <a name="Page_75"></a>red pepper and mix
+well with wooden spoon. Add sugar, teaspoonful lemon juice,
+teaspoonful vinegar; beat in Crisco gradually. Remove spoon and
+beat with egg beater five minutes, then beat in rest of lemon juice
+and vinegar. Add more seasonings if needed and enough green color
+to make it look pretty. Dry celery and mix with almonds, then toss
+them into dressing. Serve on lettuce leaves.</p>
+
+<br>
+<h3>Fruit Salad</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td align="center" colspan="2"><b>Dressing</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 tablespoonful Crisco<br>
+ Pinch of salt<br>
+ 2 tablespoonfuls sugar<br>
+ </td>
+<td>2 tablespoonfuls vinegar<br>
+ 2 eggs<br>
+ 1/2 pint whipped cream<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>Salad</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>24 marshmallows<br>
+ 1 can pineapple<br>
+ </td>
+<td>2 juicy apples<br>
+ 6 oranges<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Lettuce leaves<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For salad.</i> Cut fruit and marshmallows into small pieces,
+then mix and chill.</p>
+
+<p><i>For dressing.</i> Beat up eggs in double boiler, add vinegar,
+sugar, salt, Crisco and cook until thick. Cool and add whipped
+cream. Mix with fruit and serve on crisp lettuce leaves.</p>
+
+<br>
+<h3>Orange and Tomato Salad</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 tablespoonfuls melted Crisco<br>
+ 4 tomatoes<br>
+ 4 oranges<br>
+ </td>
+<td>1 tablespoonful chopped parsley<br>
+ Tarragon vinegar<br>
+ Salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Peel oranges and tomatoes, and slice and arrange alternately in
+salad bowl. Mix juice squeezed from "tops and bottoms" of oranges
+with an equal quantity of tarragon vinegar, add Crisco and salt to
+taste. Pour over fruit and sprinkle chopped parsley on top.</p>
+
+<br>
+<h3>Potato and Nut Salad</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td><b>For Dressing</b><br>
+ </td>
+<td><b>For Salad</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>5 tablespoonfuls melted Crisco<br>
+ 1 teaspoonful mustard<br>
+ 1 teaspoonful salt<br>
+ 2 teaspoonfuls sugar<br>
+ 2 yolks of eggs<br>
+ 3/4 cupful cream or milk<br>
+ 1/4 cupful vinegar<br>
+ </td>
+<td>3 cupfuls sliced cold potatoes<br>
+ 1 cupful broken hickory nut meats<br>
+ 1 teaspoonful chopped onion<br>
+ Chopped parsley<br>
+ Cold cooked sliced beets<br>
+ Sliced lemon<br>
+ Lettuce leaves<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For dressing.</i> Mix sugar, salt, and mustard, add Crisco
+and stir thoroughly; then add yolks of eggs well beaten, cream, and
+lastly vinegar. Cook in double boiler until consistency of cream.
+If milk is used instead of cream, add 1 teaspoonful flour to other
+dry ingredients.</p>
+
+<p><i>For salad.</i> Mix potatoes, nuts, and onion together, and
+place on crisp lettuce leaves; pour over dressing and garnish to
+taste with beets, lemon, and parsley.</p>
+
+<br>
+<p><a name="Page_76"></a></p>
+
+<h3>Potato and Pimiento Salad</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 tablespoonful Crisco<br>
+ 4 potatoes<br>
+ 2 hard-cooked eggs<br>
+ </td>
+<td>1/2 can pimientos<br>
+ 1 tablespoonful chopped cucumber pickle<br>
+ 1 teaspoonful salt<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>Dressing</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 tablespoonful Crisco<br>
+ 2 teaspoonfuls dry mustard<br>
+ 1 teaspoonful salt<br>
+ </td>
+<td>2 tablespoonfuls sugar<br>
+ 1 lemon<br>
+ 1/2 pint vinegar<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">2 eggs<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For salad.</i> Boil potatoes and slice them, add Crisco and
+salt. Now chop pickles, eggs, and pimientoes and add them and set
+in cool place to chill.</p>
+
+<p><i>For dressing.</i> Put vinegar into double boiler, add
+strained lemon juice, sugar, salt, mustard, then add Crisco and
+eggs well beaten. Cook until thick, then cool and use.</p>
+
+<br>
+<h3>Shrimp Salad</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 1 can shrimps<br>
+ 1 cupful celery cut in cubes<br>
+ 1 cupful tart apples cut in cubes<br>
+ 1 cupful broken Brazil nut meats<br>
+ 1/2 cupful broken English walnut meats<br>
+ Salt and pepper to taste<br>
+ 1 lemon<br>
+ </td>
+<td>4 tablespoonfuls vinegar<br>
+ 2 tablespoonfuls water<br>
+ 4 eggs<br>
+ 1 teaspoonful dry mustard<br>
+ 1 teaspoonful salt<br>
+ 1 teaspoonful sugar<br>
+ 1/2 teaspoonful white pepper<br>
+ 1/2 cupful thick cream and 1 cupful whipped cream<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Crisp lettuce leaves<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Break shrimps into pieces, put them into earthenware dish,
+moisten with a little melted Crisco, season with vinegar, salt and
+pepper. Put apple cubes into a small dish and sprinkle lightly with
+lemon juice, then put in celery cubes with a little more lemon
+juice and toss together. Cover and set aside. Prepare nut meats.
+Heat vinegar and water in double boiler, beat eggs, then gradually
+add them to vinegar, stirring all the time. Now add Crisco and cook
+slowly, stirring constantly. Remove from fire, and beat till cold,
+then add mustard, salt, sugar, and pepper. Add the thick cream just
+before serving. When ready to serve toss nuts, celery, apples and
+shrimps together with a silver fork, and add a little dressing.
+Heap on crisp lettuce leaves on individual plates, and pour over
+each salad a heaping spoonful of the dressing; and top with
+spoonful of unsweetened whipped cream.</p>
+
+<a name="Page_77"></a>
+
+<hr style="WIDTH: 65%">
+<a name="PUDDINGS"></a><br>
+<div id="puddings">
+<p>Puddings as a rule either are boiled, steamed or baked. For
+boiled puddings, care should be taken that the saucepan be kept
+boiling or the water will get into the pudding and spoil it. For
+pudding cloths, use materials such as linen or cheese cloth. After
+using, the cloth must be thoroughly washed in plenty of water with
+a little washing soda, but on no account use soap, and see that the
+cloth is perfectly dry before putting it away. Many puddings are
+lighter and better steamed, and then instead of the cloth only a
+piece of Criscoed paper is required, twisted over the top of the
+basin or mold. Very light puddings, such as custards, should be
+placed in a steamer. Most of the steamed puddings mixed a little
+softer, are excellent baked in a pudding dish.</p>
+
+<p>In steaming puddings keep them at a uniform heat all the time,
+and be careful not to lift the lid off the pan for the first half
+hour. All farinaceous puddings should be cooked well, as then they
+are easier to digest. Cornstarch must be well cooked, from eight to
+ten minutes. Mold for jellies or blanc-manges should be well rinsed
+with cold water before using. Batters must be well beaten and
+allowed to stand for thirty minutes or longer before cooking,
+because the starch in the flour swells, and the batter will
+therefore be lighter. Batter puddings should be put into a quick
+oven. Puddings composed principally of milk and eggs should be very
+gently cooked, as strong heat will cause them to curdle.</p>
+
+<p>In stewing fruit, prepare syrup first. Bring to boil, lay fruit
+in, and simmer gently. Souffles should be very light and spongy.
+Eggs form a large part of souffles, more whites than yolks are used
+and the former are beaten to a stiff froth. All souffles should be
+served quickly. Omelets are composed mainly of eggs. They can be
+savory or sweet. If over-cooked an omelet will be tough. To prevent
+milk running <a name="Page_78"></a>over when it comes to boil, put
+spoon in saucepan. Never leave spoon in saucepan if you wish the
+contents to cook quickly, and in any case a metal spoon never
+should be allowed to stand in a boiling saucepan containing fruit
+or any acid.</p>
+</div>
+
+<center><img title="" alt="Crisco and Puddings" src=
+"images/img54.jpg" width="636" height="145"></center>
+
+<h3>Apple Dumplings</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>5 apples<br>
+ 4 tablespoonfuls Crisco<br>
+ 2 cupfuls flour<br>
+ 2 teaspoonfuls baking powder<br>
+ </td>
+<td>1/2 teaspoonful salt<br>
+ 3/4 cupful milk<br>
+ Sugar<br>
+ Cinnamon<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flour, baking powder, and salt together. Work in Crisco
+with finger tips; add gradually milk, mixing with knife to a nice
+dough. Roll 1/2 inch thick, cut into squares and lay in center of
+each an apple, pared and cored. Fill up centers with sugar and
+cinnamon and take corners off the dough and pinch together. Place
+in Criscoed baking pan, dot over with sugar and Crisco and bake in
+moderate oven for twenty-five minutes or till nicely browned. Serve
+hot with milk.</p>
+
+<p>Sufficient for five dumplings.</p>
+
+<br>
+<h3>Apple Fritters</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1-1/2 cupfuls flour<br>
+ 2 teaspoonfuls baking powder<br>
+ 1/4 teaspoonful salt<br>
+ 1 egg<br>
+ </td>
+<td>1 tablespoonful melted Crisco<br>
+ 3/4 cupful milk<br>
+ 3 apples cut in quarter inch slices<br>
+ 3 tablespoonfuls sugar<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 lemon<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Peel, core and slice apples, then sprinkle 2 tablespoonfuls
+sugar and strained juice of the lemon over them. Sift flour, baking
+powder, sugar, and salt into bowl, add milk to well beaten egg and
+stir liquid gradually into dry materials, beating thoroughly, then
+add Crisco. Cover apple slices with batter and drop them into
+plenty of Crisco heated so that small breadcrumb browns in sixty
+seconds. Fry for four or five minutes. Drain and sprinkle with
+powdered sugar. Any other fruit may be substituted for apples or a
+combination of fruits makes a delicious fritter.</p>
+
+<p>Sufficient for twelve fritters.</p>
+
+<br>
+<h3>Baked Rhubarb Pudding</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls flour<br>
+ 1/2 teaspoon salt<br>
+ 2 bundles rhubarb<br>
+ 1/2 cupful Crisco<br>
+ </td>
+<td>1 lemon<br>
+ 6 tablespoonfuls brown sugar<br>
+ Water<br>
+ 1/2 cupful granulated sugar<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put granulated sugar into small saucepan over fire, and when
+brown, coat inside of plain pudding mold with it. Sift, flour,
+salt, and baking powder together, rub Crisco finely into it, then
+mix whole to a smooth <a name="Page_79"></a>paste with cold water.
+Turn out on a floured board, cut off one-third of it, and put one
+side for the lid. Roll out remainder until twice the circumference
+of the top of the mold, then drop gently into mold, pressing evenly
+against sides. Fill center with rhubarb, cut in pieces an inch
+long. Add grated rind and strained juice of half of the lemon,
+brown sugar and 3 tablespoonfuls water. Roll out pastry that was
+put on one side, wet edges of it, lay it on top. Cover with a piece
+of greased paper, and bake in moderate oven one hour. Turn out and
+serve with hot milk.</p>
+
+<br>
+<h3>Caramel Bread Pudding</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 cupfuls breadcrumbs<br>
+ 1 quart hot milk<br>
+ 2 eggs<br>
+ 1 teaspoonful lemon extract<br>
+ </td>
+<td>Grated nutmeg to taste<br>
+ 1/2 teaspoonful salt<br>
+ 1 cupful sugar<br>
+ 4 tablespoonfuls Crisco<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Whipped cream<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put Crisco, crumbs, and salt into a basin, add hot milk and soak
+ten minutes. Melt sugar and brown it lightly in a small pan over
+fire, then add it to the bread, with eggs well beaten, and
+flavorings. Pour into Criscoed pudding dish and bake in moderate
+oven till firm. Serve with whipped cream.</p>
+
+<br>
+<h3>Caramel Rice Pudding</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/3 cupful rice<br>
+ 1/2 teaspoonful lemon extract<br>
+ 3 eggs<br>
+ 2 tablespoonfuls Crisco<br>
+ </td>
+<td>1/4 teaspoonful salt<br>
+ 2 cupfuls milk<br>
+ 1/4 cupful sultana raisins<br>
+ 2 tablespoonfuls powdered sugar<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/4 cupful granulated sugar<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Melt granulated sugar in small saucepan and cook until brown,
+but do not burn; pour it while hot into pudding mold and spread it
+all over inside. Wash rice, parboil, drain, and cook slowly in milk
+thirty minutes; turn into basin, add powdered sugar, Crisco, salt,
+raisins, extract, and eggs well beaten and pour into prepared mold.
+Set mold in pan of boiling water and bake in oven till quite set.
+Turn out and serve hot or cold.</p>
+
+<br>
+<h3>Carrot Pudding</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td align="center" colspan="2"><b>For Pudding</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 cupful brown sugar<br>
+ 1 cupful grated carrots<br>
+ 1 cupful grated raw potatoes<br>
+ 3/4 cupful Crisco<br>
+ 1 cupful seeded raisins<br>
+ 1/2 cupful breadcrumbs<br>
+ </td>
+<td>1/2 cupful milk<br>
+ 1-1/2 cupfuls flour<br>
+ 1 teaspoonful salt<br>
+ 1 teaspoonful baking powder<br>
+ 1 teaspoonful mixed spices<br>
+ 1 cupful currants<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Prune sauce<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Sauce</b><br>
+ <a name="Page_80"></a> </td>
+</tr>
+
+<tr>
+<td>1/2 lb prunes<br>
+ 1 wineglassful sherry wine<br>
+ </td>
+<td>1 lemon<br>
+ 1/2 teaspoonful powdered cinnamon<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For pudding.</i> Cream Crisco and sugar together, add
+carrots, potatoes, raisins, currants, crumbs, flour, baking powder,
+salt, and milk. Turn into Criscoed mold, cover, and steam steadily
+for three hours.</p>
+
+<p><i>For sauce.</i> Soak prunes in water over night, after first
+washing them. Next day put them in pan with water they were soaked
+in, just enough to cover them, simmer gently until quite soft. Do
+not allow to boil, or fruit will be spoiled. Take out stones, crack
+some, and save kernels. Rub prunes through sieve, add sherry,
+kernels blanched, grated rind and strained lemon juice, and
+cinnamon, and then, if thicker than rich cream, add more wine, or
+water, and use.</p>
+
+<br>
+<h3>Chocolate Jelly</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 squares chocolate<br>
+ 1 tablespoonful Crisco<br>
+ 2 cupfuls boiling water<br>
+ 3/4 cupful sugar<br>
+ </td>
+<td>4 tablespoonfuls cornstarch<br>
+ 1/4 teaspoonful salt<br>
+ 1 teaspoonful vanilla extract<br>
+ 1/2 cupful chopped walnut meats<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Whipped cream<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Break chocolate into small pieces, dissolve in boiling water,
+add Crisco, salt, cornstarch mixed with sugar, stir and boil for
+eight minutes. Remove from fire add vanilla and nuts and pour at
+once into wet mold. Cool, turn out and serve with whipped
+cream.</p>
+
+<br>
+<h3>Cottage Pudding</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful sugar<br>
+ 1 egg<br>
+ 1 cupful milk or water<br>
+ 2-1/4 cupfuls flour<br>
+ </td>
+<td>2 tablespoonfuls Crisco<br>
+ 2-1/2 teaspoonfuls baking powder<br>
+ 1/2 teaspoonful salt<br>
+ 1 teaspoonful vanilla extract<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 cupful sultana raisins<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>Sauce</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 tablespoonful Crisco<br>
+ 1 cupful sugar<br>
+ 1 egg<br>
+ </td>
+<td>1 teaspoonful flour<br>
+ 1/2 teaspoonful vanilla extract<br>
+ 1-1/2 cupfuls boiling water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For pudding.</i> Cream Crisco and sugar together, add egg
+well beaten, milk, vanilla, flour, baking powder, salt, and
+raisins. Mix well, turn into greased mold, and bake twenty-five
+minutes in moderate oven. Turn out <a name="Page_81"></a>and serve
+with sauce. This pudding may be steamed for one and a half
+hours.</p>
+
+<p><i>For sauce</i>. Mix flour, sugar, and Crisco in small
+saucepan, then stir in egg and boiling water and boil for three
+minutes. Flavor with the vanilla.</p>
+
+<br>
+<h3>Molasses Sponge Pudding</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls flour<br>
+ 2 teaspoonfuls powdered ginger<br>
+ 1/2 teaspoonful baking soda<br>
+ 1/2 cupful Crisco<br>
+ </td>
+<td>1/2 cupful molasses<br>
+ 1 egg<br>
+ 1 tablespoonful breadcrumbs<br>
+ 3/4 cupful milk<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/2 teaspoonful salt<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Sauce</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 teaspoonful Crisco<br>
+ 1 teaspoonful cornstarch<br>
+ </td>
+<td>2 tablespoonfuls lemon juice<br>
+ 3 tablespoonfuls molasses<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 cupful hot water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For pudding</i>. Mix flour, breadcrumbs, soda and ginger
+together, then rub in Crisco with finger tips. Beat egg, add milk,
+molasses, salt and stir into dry ingredients. Turn mixture into
+Criscoed mold, cover with greased paper and steam steadily for two
+hours. Turn out and serve with sauce.</p>
+
+<p><i>For sauce</i>. Blend Crisco and cornstarch together, add
+molasses, water, and lemon juice, and boil a few minutes.</p>
+
+<br>
+<h3>Monica Pudding</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 tablespoonfuls melted Crisco<br>
+ 2 cupfuls milk<br>
+ 1/2 cupful flour<br>
+ </td>
+<td>3 eggs<br>
+ 1/4 cupful sugar<br>
+ 1/4 teaspoonful salt<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/2 teaspoonful vanilla extract<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Sauce</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1/4 cupful Crisco<br>
+ 1/2 cupful powdered sugar<br>
+ </td>
+<td>1/2 cupful cream<br>
+ 1/2 teaspoonful vanilla extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For pudding</i>. Heat 1 cupful milk. Add other cupful milk
+gradually to flour, then stir into boiling milk, stir and cook five
+minutes. The mixture should be quite smooth. Remove from fire, add
+Crisco, sugar, yolks of eggs well beaten, salt, vanilla, and whites
+of eggs stiffly beaten. Turn into Criscoed baking dish, set in pan
+half full of boiling water. Bake in moderate oven thirty-five
+minutes. Serve with sauce.</p>
+
+<p><i>For sauce</i>. Melt Crisco, add sugar, cream and vanilla
+extract and bring to boil.</p>
+
+<br>
+<h3>Noodle Pudding</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 pint noodles<br>
+ 3/4 cupful sugar<br>
+ 4 eggs<br>
+ 1/4 cupful melted Crisco<br>
+ </td>
+<td>1 lemon<br>
+ 1/4 cupful blanched and chopped almonds<br>
+ 2 cupfuls milk<br>
+ 1/4 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Throw noodles into boiling salted water, and cook five minutes.
+Drain in colander. Beat eggs until light and stir in the noodles.
+Grease pudding dish with Crisco, put in layer of noodles, sprinkle
+with sugar, almonds, grated lemon peel, and melted Crisco. Then add
+another layer of <a name="Page_82"></a>noodles and proceed as
+before, until all are used up. Add milk and salt, and bake one hour
+in moderate oven. Serve hot with milk or cream. This pudding is
+delicious with stewed fruits.</p>
+
+<br>
+<h3>Peach Delights</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 quart flour<br>
+ 3 teaspoonfuls baking powder<br>
+ 2 tablespoonfuls sugar<br>
+ 1/2 cupful Crisco<br>
+ 1/2 teaspoonful salt<br>
+ </td>
+<td>Milk<br>
+ 1 egg<br>
+ 1 teaspoonful lemon extract<br>
+ Peaches, fresh or canned<br>
+ Whipped cream<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flour, salt, sugar, and baking powder together, then rub
+Crisco lightly into them with finger tips; add lemon extract and
+enough milk to make soft dough. Drop mixture into Criscoed gem
+pans; place 1/2 peach on each one; fill cavities with sugar and
+bake in hot oven twenty-five minutes. Serve with whipped and
+sweetened cream.</p>
+
+<p>Sufficient for twenty delights.</p>
+
+<br>
+<h3>Pineapple Pudding</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td align="center" colspan="2"><b>For Pudding</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 can pineapple<br>
+ 1 cupful sugar<br>
+ 4 tablespoonfuls melted Crisco<br>
+ </td>
+<td>1 cupful breadcrumbs<br>
+ 1/4 teaspoonful salt<br>
+ 6 eggs<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Hard sauce<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Sauce</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>4 tablespoonfuls sugar<br>
+ 1/2 teaspoonful salt<br>
+ </td>
+<td>1/2 cupful Crisco<br>
+ 2 tablespoonfuls sherry<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">4 tablespoonfuls blanched and
+chopped almonds<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For pudding</i>. Beat eggs, add crumbs, salt, Crisco, sugar,
+and pineapple cut into small dice. Turn into Criscoed pudding dish
+and bake in moderate oven until firm. Serve hot or cold with
+sauce.</p>
+
+<p><i>For sauce</i>. Beat Crisco with sugar to a cream, add salt,
+sherry, and almonds.</p>
+
+<br>
+<h3>Mrs. Vaughn's Plum Pudding</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 lb. brown sugar<br>
+ 3 eggs<br>
+ 1/4 lb. breadcrumbs<br>
+ 1/2 lb. browned flour<br>
+ 1/2 lb. Crisco<br>
+ 2 teaspoonfuls baking powder<br>
+ 1 teaspoonful salt<br>
+ 1/2 teaspoonful powdered cloves<br>
+ 1/2 teaspoonful powdered cinnamon<br>
+ </td>
+<td>1 teaspoonful powdered ginger<br>
+ 1/2 teaspoonful grated nutmeg<br>
+ 1/4 teaspoonful powdered mace<br>
+ 1/2 cupful New Orleans molasses<br>
+ 1/2 cupful brandy (or grape juice)<br>
+ 1/4 cupful lemon juice<br>
+ 1/2 lb. seeded raisins<br>
+ 1/2 lb. sultana raisins<br>
+ 1 lb. currants<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 lb. crystallized fruits,
+consisting of pineapple, cherries, figs, orange peel, and
+citron<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Chop crystallized fruits, add raisins and currants, then pour
+brandy (or grape juice) over them and let stand several hours.
+Cream Crisco and <a name="Page_83"></a>sugar, add eggs well beaten
+together, and all other ingredients. Divide into greased mold
+(small Crisco cans will do) filling two-thirds full and steam
+steadily for three hours. Turn out while hot and serve with hard
+sauce.</p>
+
+<p>Sufficient for two medium-sized puddings or one very large
+one.</p>
+
+<br>
+<h3>Rice Pudding</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 cupful rice<br>
+ 3 cupfuls milk<br>
+ 3/4 cupful sugar<br>
+ 1/4 cupful Crisco<br>
+ </td>
+<td>3 eggs<br>
+ Powdered cinnamon to taste<br>
+ 1/4 cupful seeded raisins<br>
+ 1/2 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Wash rice and steam it in milk until thick, then allow to cool.
+Cream Crisco and sugar, add well beaten eggs, raisins, salt, rice,
+and cinnamon. Grease pudding dish with Crisco, pour in mixture and
+bake one hour in moderate oven.</p>
+
+<br>
+<h3>Walnut Pudding</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 cupful sugar<br>
+ 2 cupfuls flour<br>
+ 2 teaspoonfuls baking powder<br>
+ 4 tablespoonfuls melted Crisco<br>
+ </td>
+<td>1/2 teaspoonful salt<br>
+ 2 eggs<br>
+ 1 cupful milk<br>
+ 1 teaspoonful vanilla extract<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 cupful chopped English walnut
+meats<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Sauce</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 cupful sugar<br>
+ 1/2 cupful water<br>
+ 3 yolks eggs<br>
+ </td>
+<td>2 cupfuls whipped cream<br>
+ 1/2 teaspoonful lemon extract<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix flour, sugar, salt and baking powder together, add eggs well
+beaten, vanilla extract, milk, Crisco, and nuts. Mix well and
+divide into 9 greased individual molds, cover with greased papers,
+and steam steadily for three-quarters of an hour. Turn out and
+serve.</p>
+
+<p><i>For sauce</i>. Boil sugar and water till syrup spins a
+thread, pour over beaten yolks of eggs, and stir quickly. Set aside
+to cool, stir occasionally, add lemon extract and just before
+serving mix in whipped cream.</p>
+
+<p>Sufficient for nine individual puddings.</p>
+
+<br>
+<h3>Woodford Pudding</h3>
+
+<center>(<i>Kate B. Vaughn</i>)
+
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful sugar<br>
+ 3 eggs<br>
+ 1/2 cupful buttermilk<br>
+ 1 teaspoonful baking soda<br>
+ </td>
+<td>1-1/2 cupfuls flour<br>
+ 1/2 cupful Crisco<br>
+ 1 cupful blackberry jam<br>
+ 1/2 teaspoonful salt<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/2 teaspoonful grated nutmeg<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Sauce</b><br>
+ <a name="Page_84"></a> </td>
+</tr>
+
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 1 cupful whipped cream<br>
+ </td>
+<td>Powdered sugar<br>
+ 1/4 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For pudding</i>. Cream Crisco and sugar together, add salt,
+eggs well beaten, nutmeg, flour, soda mixed with buttermilk, and
+jam. Mix well and turn into Criscoed pudding dish and bake in
+moderate oven thirty minutes or until firm.</p>
+
+<p><i>For sauce</i>. Cream Crisco and beat in as much powdered
+sugar as it will take up, add salt, and stir over boiling water
+until it becomes liquid, flavor with vanilla extract or sherry, and
+just before serving add cream. Serve hot with pudding.</p>
+
+<center><img title="" alt="Crisco and Puddings" src=
+"images/img55.jpg" width="516" height="362"></center>
+
+<hr style="WIDTH: 65%">
+<a name="SANDWICHES"></a><a name="Page_85"></a>
+
+<div id="sandwiches">
+<p>If the slices of bread have to be spread with butter or with a
+paste it should be done before they are cut off. The slices should
+not be cut thicker than an eighth of an inch. When butter is used
+there must just be enough of it for us to know in some mysterious
+fashion that it is there. Every scrap of a sandwich should be
+eatable. Sandwiches usually are served on folded napkins, and
+arranged in circles, so that one overlaps the other. It is well to
+lay a damp napkin over the sandwiches, if they are not wanted
+immediately, in order to keep them moist. To make superior sandwich
+butter, work one cupful of butter in a basin with a clean and dry
+wooden spoon until soft; then add by degrees half a cupful of
+whipped cream, seasoning of salt and mustard, and put it in a cool
+place until required.</p>
+</div>
+
+<center><img title="" alt="Sandwiches and Crisco" src=
+"images/img56.jpg" width="861" height="224"></center>
+
+<br>
+<h3>Egg and Anchovy Sandwiches</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 tablespoonfuls melted Crisco<br>
+ 10 anchovies<br>
+ 3 hard-cooked eggs<br>
+ 2 tablespoonfuls grated cheese<br>
+ </td>
+<td>1 teaspoonful curry powder<br>
+ 1/2 teaspoonful lemon juice<br>
+ Salt to taste<br>
+ Brown bread<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Watercress<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Bone anchovies, put them in basin or mortar with eggs, cheese,
+and one tablespoonful Crisco, and pound all well together. Mix
+remaining Crisco with curry powder, lemon juice, and salt to taste.
+Cut some thin brown bread, spread with curry mixture and layer of
+anchovy paste. Lay another piece of bread on top, and cut into
+fancy shapes. Arrange on a lace paper and garnish with
+watercress.</p>
+
+<p>Sufficient for fifteen sandwiches.</p>
+
+<br>
+<h3>Fried Egg Sandwiches</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 4 hard-cooked eggs<br>
+ 2 tablespoonfuls cream<br>
+ </td>
+<td>Salt, pepper, and red pepper to taste<br>
+ 2 rasped rolls<br>
+ Fritter batter<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cut hard-cooked eggs free from shells into slices and pound with
+Crisco and cream to a paste. Season with salt, pepper, and red
+pepper. Cut rolls into thin slices, butter them, <a name=
+"Page_86"></a>spread them with the mixture and make into small
+sandwiches. Dip each sandwich into some prepared fritter batter,
+and fry to golden brown in hot Crisco. Drain and serve hot.</p>
+
+<p>Sufficient for twelve sandwiches.</p>
+
+<br>
+<h3>Hudson Sandwiches</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 1/2 lb. cooked meat<br>
+ 6 stoned olives<br>
+ 1 teaspoonful capers<br>
+ 2 hard-cooked eggs<br>
+ </td>
+<td>Salt and pepper to taste<br>
+ Crisp lettuce leaves<br>
+ 12 picked shrimps<br>
+ Parsley<br>
+ Brown bread<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put through food chopper cooked meat, olives, capers, and yolks
+of hard cooked eggs, then add Crisco and seasonings. Spread mixture
+on slices of buttered brown bread, and stamp them out with a round
+cutter; sprinkle surfaces of sandwiches with chopped whites of
+eggs. Dish up in circular fashion. Put lettuce in center with
+shrimps and a few sprigs of parsley. This sandwich quite repays the
+trouble of making.</p>
+
+<p>Sufficient for twenty sandwiches.</p>
+
+<br>
+<h3>Pimiento Cheese Sandwiches</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 1 cupful diced cheese<br>
+ 1 teaspoonful cornstarch<br>
+ 6 tablespoonfuls milk<br>
+ </td>
+<td>1 teaspoonful salt<br>
+ 1 can pimientoes<br>
+ Paprika to taste<br>
+ Graham bread<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put cheese into double boiler, add Crisco, cornstarch, milk,
+salt, and paprika to taste and stir and cook until smooth, then add
+pimientoes cut into small pieces. Spread between buttered slices of
+graham bread.</p>
+
+<p>Sufficient for twenty-five sandwiches.</p>
+
+<br>
+<h3>Rice Sandwiches</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 tablespoonful Crisco<br>
+ 1/2 cupful rice<br>
+ 1 sprig parsley<br>
+ 1 blade mace<br>
+ </td>
+<td>1 strip lemon peel<br>
+ 2 tablespoonfuls chopped cooked liver<br>
+ 2 tablespoonfuls chopped cooked ham<br>
+ Salt and pepper to taste<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Bread<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Boil rice in plenty of boiling salted water, add parsley, mace,
+and lemon peel. When quite tender strain off water, take out
+parsley, mace, and lemon, and stir into the rice, liver, Crisco,
+ham, and seasonings. Cut an even number of slices of bread, spread
+mixture when cold on one-half, and cover with remaining slices of
+bread. Trim and cut into diamond shapes.</p>
+
+<p>Sufficient for twenty sandwiches.</p>
+
+<br>
+<p><a name="Page_87"></a></p>
+
+<h3>Sardine Sandwiches</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls melted Crisco<br>
+ 1 dozen sardines<br>
+ 1 tablespoonful whipped cream<br>
+ </td>
+<td>1 tomato<br>
+ Salt, pepper, and paprika to taste<br>
+ Lettuce leaves<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Slices of brown or white bread<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Bone and skin the sardines, then rub through sieve, add cream,
+Crisco, pulp of tomato and seasonings and mix well. Spread mixture
+between slices of brown or white bread and butter, stamp out in
+rounds, in center of each round force a row of whipped cream
+seasoned with salt and red pepper, place small stamped out leaves
+of lettuce round the cream.</p>
+
+<p>Sufficient for twelve sandwiches.</p>
+
+<br>
+<h3>Tomato Sandwiches</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 1 cupful water<br>
+ 1/2 cupful vinegar<br>
+ 2 eggs well beaten<br>
+ 1 teaspoonful salt<br>
+ 1 teaspoonful mustard<br>
+ </td>
+<td>1 tablespoonful flour<br>
+ 1-1/2 tablespoonfuls sugar<br>
+ Few grains red pepper<br>
+ Firm ripe tomatoes<br>
+ Bread<br>
+ Whipped cream<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix sugar, flour, salt, mustard and red pepper together, add
+eggs, vinegar, Crisco, and water and cook in double boiler until
+thick, stirring all the time. To every tablespoonful of dressing
+add equal quantity of whipped cream. Skin and slice tomatoes very
+thin, dip slices into dressing and place between thin slices of
+buttered bread. Cut into finger shaped pieces.</p>
+
+<p>Sufficient for thirty sandwiches.</p>
+
+<br>
+<h3>Tomato and Horseradish Sandwiches</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 tablespoonful Crisco<br>
+ 1/4 cupful grated horseradish<br>
+ 1 tomato<br>
+ </td>
+<td>Bread<br>
+ 1/4 cupful mayonnaise<br>
+ Salt and paprika to taste<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Parsley<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix Crisco, horseradish, and mayonnaise together. Skin and slice
+tomato, sprinkle with salt and paprika. Spread thin slices of bread
+and butter with Crisco mixture, and put sliced tomato between, cut
+into fancy shapes and garnish with parsley.</p>
+
+<p>Sufficient for ten sandwiches.</p>
+
+<hr style="WIDTH: 65%">
+<a name="PASTRIES"></a><a name="Page_88"></a>
+
+<div id="pastries">
+<p>There are two principal divisions, within which all varieties
+may be included, viz:</p>
+
+<p>1. Short or plain pastries.</p>
+
+<p>2. Flaky pastries.</p>
+
+<p>Of these, the former includes all pastes in which the fat is
+mixed evenly with the dough throughout; the latter, those in which,
+by one means or another, the two are arranged in alternate layers.
+The short pastes are the simplest, and for this reason should be
+experimented on to begin with. With pastry, a good deal always
+depends on the mixing. The best way is to measure out the average
+quantity of liquid, to pour about three-quarters of this gradually
+into the flour, at the same time stirring this briskly with a
+knife, so as to get it evenly moistened, and then add, in very
+small quantities at a time, as much more water as may be needed. To
+see, in this way, when the flour has been moistened enough, is
+easy. By the time the first three parts of water have been put in,
+most of it will have stuck together in little separate rolls; if on
+pressing these they should not only cling together, but readily
+collect about them whatever loose flour there may be, sufficient
+moisture will have been added; but so long as the mixture, when
+pressed, remains to some degree crumbly, it is a sign that a little
+more water is required. When done, the paste should stick together,
+but should not adhere either to the hands or to the basin. If it
+does this it is too wet, and more flour must be dusted over it and
+kneaded in till the surplus moisture has been absorbed. A sure sign
+of its having been mixed properly is when it can be rolled into a
+lump, and the basin wiped out cleanly with it, as with a cloth. To
+roll out, flour the pastry board slightly, lay the dough on it, and
+form it into a neat, flat oblong shape.</p>
+
+<p><a name="Page_89"></a>Press it out first a little with the
+roller, and then roll with short, quick strokes to the thickness
+required. Always roll straight forwards, neither sideways nor
+obliquely. If the paste wants widening, alter its position, not the
+direction of the rolling. At the beginning of each stroke, bring
+the roller rather sharply down, so as to drive out the paste in
+front of it, and take especial care in rolling to stop always just
+short of the edges. Short pastry differs from the flaky pastries in
+requiring but one rolling out.</p>
+
+<p>It should be handled and rolled as little as possible and when
+carefully made it should not be in the least leathery or tough. Air
+in this method is mixed equally throughout the paste, and when it
+expands in the oven raises the paste in all directions. The
+flakiness of pastry depends upon the kind and amount of shortening
+used. Crisco makes tenderer crust than either lard or butter. Make
+pastry in a cool atmosphere and on a cool surface. The lightness of
+pastry depends largely upon the light handling in blending the
+Crisco with the flour and in the rolling of the pastry upon the
+board. The best results are obtained by cutting the Crisco into the
+flour with a knife.</p>
+
+<p>If pastry contains baking powder it should be put into the oven
+as quickly as possible, but if it contains a liberal supply of
+Crisco without baking powder, it improves by being set aside in a
+cool place a few hours. Pastry that is light, dry and flaky, is
+separated more easily by the gastric fluids than that which is
+heavy. The flour must be of good quality, fine and dry. All pastry
+requires to be placed in a hot oven, slightly hotter for flaky than
+short crust. The oven should register from 310&deg; F. to 340&deg;
+F. The great heat quickly will cause the starch grains to burst and
+absorb the fat, otherwise the pastry will be heavy.</p>
+
+<p>In making flaky pastry, if it has been rolled and folded
+properly, and not allowed to stick to the board, nor cut so that
+air can pass through layers, this air when heated in the oven
+expands and raises the paste in layers or puffs. Heat of oven must
+be great enough to fix the pastry in this raised condition, and as
+cold air prevents this, the oven door must not be opened too soon,
+or any more than necessary. See that the oven is clean.</p>
+</div>
+
+<center><img title="" alt="Pastries and Crisco" src=
+"images/img57.jpg" width="758" height="186"></center>
+
+<br>
+<p><a name="Page_90"></a></p>
+
+<h3>Plain Crisco Pastry</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1-1/2 cupfuls flour<br>
+ 1/2 cupful Crisco<br>
+ </td>
+<td>1/2 teaspoonful salt<br>
+ Cold water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flour and salt and cut Crisco into flour with knife until
+finely divided. Finger tips may be used to finish blending
+materials. Add gradually sufficient water to make stiff paste.
+Water should be added sparingly and mixed with knife through dry
+ingredients. Form lightly and quickly with hand into dough; roll
+out on slightly floured board, about one-quarter inch thick. Use
+light motion in handling rolling-pin, and roll from center
+outward.</p>
+
+<p>Sufficient for one small pie.</p>
+
+<br>
+<h3>The New Crisco Pastry</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls flour<br>
+ 3/4 cupful Crisco<br>
+ 1 egg<br>
+ </td>
+<td>1 tablespoonful lemon juice<br>
+ Sufficient cold water to hold mixture together<br>
+ 3/4 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flour and salt into basin. Flour blade of knife, and chop
+Crisco into flour, being careful to keep flour between blade of
+knife and shortening. When mixture looks like meal, add gradually,
+egg well beaten and mixed with lemon juice. Roll pastry into ball
+with knife. May be used at once, but will be improved if allowed to
+stand in cool place for one hour. Should be rolled out once and
+handled as lightly as possible. May be used for sweet or savory
+dishes. Bake in hot oven. The purpose of the addition of lemon is
+to render gluten of flour more ductile, so that it will stretch
+rather than break as paste is rolled out, or as it rises in
+oven.</p>
+
+<p>Sufficient for two pies.</p>
+
+<br>
+<h3>Tip Top Pastry</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 teaspoonful salt<br>
+ 1-1/2 teaspoonfuls baking powder<br>
+ 2-1/4 cupfuls flour<br>
+ </td>
+<td>1/2 cupful Crisco<br>
+ Cold water<br>
+ 1 teaspoonful lemon juice<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift and mix together flour, salt, and baking powder. Rub in
+Crisco with finger tips. Chill two hours. Then take out 1/2 cupful,
+and to remainder add lemon juice and cold water gradually to make
+stiff paste. Knead lightly and roll into long narrow strip.
+Sprinkle dough with half of reserved mixture and fold so as to make
+3 layers. Turn half way round, roll again into strip, sprinkle with
+rest of mixture and fold as before. Roll and fold twice more, and
+pastry is ready for use for cakes, puddings, or pies.</p>
+
+<p>Sufficient for two pies.</p>
+
+<br>
+<h3>Cornstarch Pastry</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1-1/4 cupfuls cornstarch<br>
+ 1-1/4 cupfuls flour<br>
+ 2 tablespoonfuls sugar<br>
+ 1/2 cupful Crisco<br>
+ </td>
+<td>1/2 teaspoonful salt<br>
+ 1 teaspoonful baking powder<br>
+ 1 yolk of egg<br>
+ Milk to mix<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Rub Crisco lightly into cornstarch and flour, add salt, sugar,
+baking powder, beaten yolk of egg, and sufficient milk to mix to
+stiff paste. Roll out lightly and use for tartlets or one crust
+pie.</p>
+
+<p>Sufficient for two large pies.</p>
+
+<br>
+<p><a name="Page_91"></a></p>
+
+<h3>Double Pie</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td align="center" colspan="2"><b>Top Layer</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 cupful sugar<br>
+ 1 cupful sweet milk<br>
+ 2 eggs<br>
+ </td>
+<td>2 cupfuls flour<br>
+ 1/2 cupful Crisco<br>
+ 2 teaspoonfuls baking powder<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/2 teaspoonful salt<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>Under Layer</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 cupful molasses<br>
+ 1 cupful brown sugar<br>
+ 1 pint hot water<br>
+ </td>
+<td>Plain Crisco Pastry<br>
+ 1 lemon<br>
+ 1 egg<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">2 tablespoonfuls flour<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Line large pie plate with pastry.</p>
+
+<p><i>For under layer.</i> Mix sugar with flour, add molasses, egg
+well beaten, grated lemon rind, and hot water, and pour into
+prepared pie plate.</p>
+
+<p><i>For top layer.</i> Cream Crisco and sugar together, add eggs
+well beaten, milk, salt, flour, and baking powder. Spread mixture
+over under layer and bake in hot oven thirty-five minutes.</p>
+
+<p>Sufficient for two large pies.</p>
+
+<br>
+<h3>Almond Layer Pie</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td align="center" colspan="2"><b>For Pastry</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>2 cupfuls flour<br>
+ 7 tablespoonfuls Crisco<br>
+ </td>
+<td>1/2 teaspoonful salt<br>
+ Water<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Filling</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>6 tablespoonfuls Crisco<br>
+ 3/4 cupful sugar<br>
+ 1 lemon<br>
+ </td>
+<td>3 eggs<br>
+ 1/2 cupful blanched powdered almonds<br>
+ 1/4 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Make short crust of Crisco, flour, salt, and water. Roll out
+thin, and line Criscoed pie plate with piece of paste.</p>
+
+<p><i>For filling.</i> Cream Crisco and sugar together, add eggs
+well beaten, almonds, salt, grated rind and one tablespoonful lemon
+juice. Mix well and spread one-half of mixture on to pastry. Then
+cover with a layer of pastry, the rest of mixture, and lastly cover
+with pastry. Bake in a moderate oven until brown. Or the pastry may
+be rolled out, brushed over with melted Crisco, the mixture spread
+over it, and rolled up to form a roly-poly. Lay on a Criscoed tin
+and bake in moderate oven until brown.</p>
+
+<p>Sufficient for one large pie.</p>
+
+<br>
+<h3>Flake Pastry No. 1</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls flour<br>
+ 8 tablespoonfuls Crisco<br>
+ </td>
+<td>3/4 teaspoonful salt<br>
+ Just enough cold water to hold dough together<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flour and salt and cut half the Crisco into flour with
+knife until it is finely divided. The finger tips may be used to
+finish blending materials. <a name="Page_92"></a>Then add water
+sparingly, mixing it with knife through dry materials. Form with
+the hand into dough and roll out on a floured board to quarter inch
+thickness. Spread one-third of remaining Crisco on two-thirds of
+dough nearest you; fold twice, to make three layers, folding in
+first that part on which Crisco has not been spread. Turn dough,
+putting folded edges to the sides; roll out, spread and fold as
+before. Repeat once more. Use a light motion in handling
+rolling-pin, and roll from center outward. Should Crisco be too
+hard, it will not mix readily with flour, in which case the result
+will be a tough crust.</p>
+
+<p>Sufficient for two covered pies.</p>
+
+<br>
+<h3>Flake Pastry No. 2</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 teaspoonful salt<br>
+ 2 cupfuls flour<br>
+ </td>
+<td>1/2 cupful Crisco<br>
+ Cold water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix salt with flour; divide Crisco into four equal parts, rub in
+one of these only, and then mix to stiff paste with a little cold
+water. Shape into neat oblong piece, and roll into straight strip
+about three times as long as it is broad. All over this put on,
+with the point of knife, one of remaining quarters of Crisco,
+distributing it evenly in little dabs about size of a pea, so that
+they look like buttons on a card. Now flour surface lightly and
+fold paste exactly in three by taking hold of the two bottom
+corners and doubling them upwards from you and then of the top
+corners and doubling them downwards towards you. Turn now at right
+angles to its former position so as to have open ends pointing
+towards you. Press these quickly together with the roller to
+inclose some air, and press paste across also in two or three
+places, making little ridges, thus preventing air which has been
+shut in, from forming into large bubble. Roll out again, and repeat
+till remaining two parts of Crisco have thus been used. At the last
+rolling, bring to required thickness; and if it needs widening as
+well as lengthening, turn it at right angles to its former
+position, and roll straight across it as before, a rule which, with
+flaky pastry, should always be observed, since, unlike the short
+pastries, its lightness suffers if rolled obliquely to the
+direction in which it has been folded.</p>
+
+<p>Sufficient for two small pies.</p>
+
+<br>
+<h3>Puff Pastry</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 teaspoonful salt<br>
+ 1 cupful Crisco<br>
+ 2 cupfuls flour<br>
+ </td>
+<td>1 yolk of egg<br>
+ 2 teaspoonfuls lemon juice<br>
+ Cold water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Measure Crisco and set in cold place to chill it. Sift flour and
+salt into basin, and add lemon juice. Take a quarter of the Crisco,
+and rub it lightly into flour with finger tips until there are no
+lumps left. Beat yolk of egg and add a little cold water, then add
+them to the flour, making them into a stiffish dough. Turn this on
+to floured board, and work well with hands until it will no longer
+stick to fingers and forms a perfectly smooth dough. Form into
+oblong piece and roll out to about half inch thickness. The Crisco
+to be used should be as nearly, as possible of same consistency as
+the paste.</p>
+
+<p>Form it into neat flat cake, and place in center of pastry. Fold
+up rather loosely, and flat the folds with rolling-pin. Place in
+refrigerator for ten minutes. Then roll out pastry into long narrow
+strip, being careful <a name="Page_93"></a>that Crisco does not get
+through. Fold exactly in three, press down folds, and lay aside in
+cool place or in refrigerator fifteen minutes. This is called
+giving the pastry one "turn" and seven of these is the number
+required for this pastry. The next time the pastry is rolled, place
+it with the joins at your right hand side, and open end's towards
+you. Give two "turns" this time, and again set aside in cool place
+for at least fifteen minutes. Repeat this until pastry has had
+seven rolls in all. The object of the cooling between the rolls is
+to keep Crisco and flour in distinct and separate layers, in which
+it is the function of the rolling-pin and folding to arrange them,
+and on which the lightness of the pastry depends.</p>
+
+<p>When rolling, keep the pressure of the two hands as equal as
+possible. If the pastry becomes rounded, it shows that there is
+more pressure being done on the rounded side than the other. After
+it has received its last roll, it is better to be laid aside before
+using, then rolled to the thickness required.</p>
+
+<p>Sufficient for two pies.</p>
+
+<br>
+<h3>Rough Puff Pastry</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls flour<br>
+ 1/2 cupful Crisco, generous measure<br>
+ 1/2 teaspoonful salt<br>
+ </td>
+<td>1 teaspoonful lemon juice<br>
+ 1 egg<br>
+ Cold water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Have Crisco cold and firm. Sift flour and salt into basin, add
+Crisco and cut into pieces one inch square. Beat up egg, add lemon
+juice and a very little cold water, then add them gradually into
+other ingredients making them into a stiff paste. Roll in a long
+piece on floured board, fold in three, turn rough edges toward you
+and roll out again, continuing this for five times. Place in
+refrigerator or in cool place ten minutes between each rolling.
+This pastry may be used at once for all kinds of sweet or savory
+pies, but it is improved by standing for a few hours in a cool
+place. Bake in hot oven. Sufficient for two covered pies.</p>
+
+<br>
+<h3>German Paste</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>5 cupfuls flour<br>
+ 1 1/2 cupfuls Crisco<br>
+ 1/3 cupful ground almonds<br>
+ 1 cupful sugar<br>
+ </td>
+<td>2 eggs<br>
+ 2 yolks of eggs<br>
+ 1 1/3 teaspoonfuls salt<br>
+ Water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flour and almonds into basin, rub Crisco into them, add
+salt, sugar, eggs well beaten and water to make stiff paste. Leave
+in cool place two hours, then roll out and use for pies and
+tartlets.</p>
+
+<p>Sufficient for four pies.</p>
+
+<br>
+<h3>Hot Water Paste</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful flour<br>
+ 4 tablespoonfuls Crisco<br>
+ </td>
+<td>1/3 teaspoonful salt<br>
+ 1/4 teaspoonful baking powder<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">3 tablespoonfuls boiling water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flour, salt and baking powder into basin, rub Crisco
+lightly into them, then stir in boiling water. Cool paste before
+using, or it will be too sticky to handle.</p>
+
+<p>Sufficient for one pie.</p>
+
+<br>
+<p><a name="Page_94"></a></p>
+
+<h3>Butterscotch Pie</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 egg<br>
+ 1 cupful dark brown sugar<br>
+ 1 cupful milk<br>
+ 3 tablespoonfuls flour<br>
+ 2 tablespoonfuls Crisco<br>
+ </td>
+<td>3 tablespoonfuls water<br>
+ 1/4 teaspoonful salt<br>
+ 1 tablespoonful powdered sugar<br>
+ 1 baked crust<br>
+ 1 teaspoonful vanilla extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put yolk of egg into saucepan, add brown sugar, flour, milk,
+water, Crisco, salt, and vanilla. Stir over fire until it thickens
+and comes to boiling point. Pour into baked pie shell. Beat up
+white of egg, then beat powdered sugar into it. Spread on top of
+pie and brown lightly in oven.</p>
+
+<p>Sufficient for one pie.</p>
+
+<br>
+<h3>Rhubarb Custard Pie</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful cut rhubarb<br>
+ 1 cupful sugar<br>
+ 1 tablespoonful flour<br>
+ 1 tablespoonful melted Crisco<br>
+ </td>
+<td>2 eggs<br>
+ 1/2 teaspoonful ginger extract<br>
+ 1 cupful milk<br>
+ Crisco pastry<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cut rhubarb in small pieces and mix with sugar and flour. Beat
+egg yolks, add milk, ginger extract, and melted Crisco. Line pie
+plate with pastry, and fill with rhubarb mixture. Pour custard over
+and bake in moderate oven until firm. Cover with meringue made with
+stiffly beaten whites of eggs to which two tablespoonfuls powdered
+sugar have been added.</p>
+
+<p>Sufficient for one small pie.</p>
+
+<br>
+<h3>Sugar Paste for Tartlets</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful sugar<br>
+ 4 cupfuls flour<br>
+ 1/2 cupful Crisco, generous measure<br>
+ </td>
+<td>1/2 teaspoonful salt<br>
+ 3 eggs<br>
+ 1 lemon<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flour on to baking board, make hole in center, and put in
+grated lemon rind, salt, sugar, eggs, and Crisco. Mix the whole to
+a stiff pastry. This paste is used for the bottom layer of pies and
+to line tartlet tins of various kinds. It is excellent for
+turnovers. Sufficient for thirty tartlets.</p>
+
+<br>
+<h3>Currant Tartlets</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/3 cupful currants<br>
+ 3 tablespoonfuls ground rice<br>
+ 2 whites of eggs<br>
+ 4 tablespoonfuls Crisco<br>
+ 3/4 cupful sponge cake crumbs<br>
+ </td>
+<td>4 tablespoonfuls sugar<br>
+ 2 tablespoonfuls chopped candied orange peel<br>
+ 1/2 teaspoonful lemon extract<br>
+ Pinch of salt<br>
+ Crisco pastry<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 tablespoonful cream<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar together, add ground rice, crumbs, peel,
+currants, cream, salt, lemon extract, and whites of eggs well
+beaten. Roll out paste, cut into rounds, line some Criscoed tartlet
+tins with rounds, put in each a tablespoonful of the mixture. Bake
+tartlets in moderate oven from twelve to fifteen minutes. Or, these
+tartlets may be covered with frosting, and a little chopped
+cocoanut sprinkled over tops.</p>
+
+<p>Sufficient for nine tartlets.</p>
+
+<br>
+<p><a name="Page_95"></a></p>
+
+<h3>Bartemian Tarts</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful sugar<br>
+ 1 lemon<br>
+ 1/4 lb. chopped candied citron peel<br>
+ Crisco flake pastry<br>
+ </td>
+<td>1 egg<br>
+ 1 cupful raisins<br>
+ 1 tablespoonful melted Crisco<br>
+ 1/4 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Roll pastry thin and cut out large cakes of it. Beat egg, add
+sugar, Crisco, rind and strained juice of lemon, salt, citron, and
+raisins. Mix and put tablespoonful of mixture on each of pastry
+cakes, wet edges of paste and fold like old fashioned turn over. Do
+not stick with fork or juice will run out. Lay turn overs on
+Criscoed tins and bake in hot oven from twelve to fifteen
+minutes.</p>
+
+<p>Sufficient for twelve tarts.</p>
+
+<br>
+<h3>Apricot Tarts</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls flour<br>
+ 1/2 cupful Crisco<br>
+ 4 tablespoonfuls sugar<br>
+ 1/2 teaspoonful salt<br>
+ 1 egg<br>
+ </td>
+<td>2 teaspoonfuls vanilla extract<br>
+ 1 teaspoonful baking powder<br>
+ Apricot jam or jelly<br>
+ Whipped cream<br>
+ Angelica<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Preserved cherries<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Rub Crisco into flour, add salt, sugar, baking powder, break egg
+in and mix well with fork, then add vanilla. Roll out, cut with
+cutter and line Criscoed tartlet tins with the rounds. Line with
+paper and put in some rice or peas to keep paste from rising; bake
+in hot oven twenty minutes. Remove rice and papers. When pastries
+are cold put in each one a spoonful of the jam or jelly. Fill with
+whipped cream and decorate with cherries and angelica.</p>
+
+<p>Sufficient for thirty tarts.</p>
+
+<br>
+<h3>Bakewell Tartlets</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 tablespoonfuls sugar<br>
+ 2 eggs<br>
+ 4 tablespoonfuls Crisco<br>
+ 1 cupful flour<br>
+ </td>
+<td>1/2 teaspoonful baking powder<br>
+ 1/4 teaspoonful salt<br>
+ 1/2 teaspoonful lemon extract<br>
+ Preserves<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Pastry<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar, then add eggs well beaten, flour, salt,
+baking powder, and extract. Line twelve tartlet tins with pastry,
+put teaspoonful of preserves in each, then divide mixture into
+them, and bake in moderately hot oven twenty minutes.</p>
+
+<p>Sufficient for twelve tartlets.</p>
+
+<center><img title="" alt="Pastries and Crisco" src=
+"images/img58.jpg" width="374" height="207"></center>
+
+<hr style="WIDTH: 65%">
+<a name="BREADS_c"></a><a name="Page_96"></a>
+
+<div id="breads">
+<p>The usual method of making bread is to ferment dough with yeast;
+the latter acts upon certain constituents in the flour ultimately
+producing a gas which permeates the dough. The dough is placed in a
+very hot oven, the heat kills the yeast plant, the gas expands with
+the heat, still raising the dough. The loaf is set in shape, and,
+when finally cooked and the gas all escaped, will be found to be
+light and full of tiny holes. Certain factors hasten or delay these
+changes. A moist, warm medium being most favorable to the growth of
+the yeast, the water should just be lukewarm; then a good flour,
+containing about 8 per cent of gluten is necessary. This gluten is
+the proteid in flour; when well mixed with water it forms a viscid
+elastic substance, hence it is necessary to well knead dough to
+make it more springy, so that when the gas is generated in it, it
+will expand and take the form of a sponge, and thus prevent the gas
+from escaping. The bread must be put into a very hot oven at first,
+340&deg; F., so that the yeast plant is killed quickly. If this be
+not accomplished soon, the loaf may go on spreading in the oven,
+and, if not sour in taste, will not be of such a good flavor.</p>
+
+<p>Plenty of salt in dough is said to strengthen the gluten, give a
+good flavor to the bread, and keep it moist for a longer time, but
+it rather retards the working of the yeast. Flour also may be made
+into a light loaf by using baking powder to produce the gas. This
+is a much quicker process, but the bread is not liked so
+universally as when made with yeast. For, when yeast is used, other
+changes take place in the dough besides the production of the gas,
+that seem to give bread the characteristic flavor constantly
+welcome by the palate. Good flour has a slight pure smell, free
+from any moldy odor.</p>
+
+<p>Yeast is a fungoid growth, a microscopic plant capable of
+starting a fermentation in various substances. It grows <a name=
+"Page_97"></a>rapidly in a favorable medium, as when mixed with
+flour and water, and kept in a warm place, resulting in setting up
+fermentation. Baking powders are composed of an acid and an alkali.
+Some kind of flour usually is added to keep them dry and free from
+lumps. When the mixture containing the baking powder is moistened
+the acid and the alkali chemically combine and alter, a gas being
+generated. If the articles be placed soon in great heat, the gas is
+warmed, expands, and in its endeavor to escape raises the mass. The
+heat sets the mixture in this raised condition, thus the cake or
+pudding is rendered light, easier to masticate and digest.</p>
+
+<p>Baking powders are used for two reasons. First. To supply a gas
+to take the place of ingredients, as when used in making bread,
+buns, etc. If flour, salt and water were mixed and baked in a large
+loaf, it would be a hard, indigestible mass. If baking powder be
+mixed in with similar ingredients and baked, the result would be a
+light loaf, easy to masticate and digest.</p>
+
+<p>Second. It is used to save labor. When a richer mixture be made
+it requires to be well beaten to mix in air. Baking powder often is
+added to save some of the otherwise necessary beating.</p>
+</div>
+
+<center><img title="" alt="Bread and Crisco" src="images/img59.jpg"
+width="879" height="225"></center>
+
+<br>
+<p><b>Baking Powder Biscuits</b></p>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls flour<br>
+ 2 tablespoonfuls Crisco<br>
+ </td>
+<td>2 teaspoonfuls baking powder<a name="FNanchor_A_1"></a><a href=
+"#Footnote_A_1"><sup>[A]</sup></a><br>
+ 1 teaspoonful salt<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Milk<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix and sift twice dry ingredients. Work in Crisco with finger
+tips, add gradually milk, mixing with knife to soft dough. Toss on
+floured board; pat and roll to one-half inch thickness. Shape with
+biscuit cutter. Place on Criscoed tin and bake in hot oven twelve
+minutes. To have good biscuits dough should be handled as little as
+possible, just enough to get in shape to cut. Milk or water used
+for mixing should be very cold, and biscuits should be gotten into
+oven at once after adding liquid to flour. If top of each biscuit
+is lightly brushed over with melted Crisco before baking, crust
+will be much nicer. Sufficient for fifteen biscuits.</p>
+
+<a name="Footnote_A_1"></a><a href="#FNanchor_A_1">[A]</a>
+
+<div class="note">
+<p>Amount of baking powder may be increased if especially raised
+biscuits are desired. 2 teaspoonfuls, however, is most healthful
+amount.</p>
+</div>
+
+<br>
+<h3>Best Jumbles</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls sugar<br>
+ 1 cupful Crisco<br>
+ 4 eggs<br>
+ 4 cupfuls flour<br>
+ </td>
+<td>3 tablespoonfuls milk<br>
+ 1 teaspoonful salt<br>
+ 3 teaspoonfuls baking powder<br>
+ 1 teaspoonful almond extract<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 teaspoonful rose extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar thoroughly together, then gradually add
+eggs well beaten, now add milk, extracts, flour, salt and baking
+powder. Mix <a name="Page_98"></a>and roll out lightly on floured
+baking board; cut into circles with doughnut cutter, lay on
+Criscoed tins and bake in moderate oven from seven to ten minutes
+or till light brown. These cookies will keep fresh two weeks, and
+if milk is left out, a month.</p>
+
+<p>Sufficient for seventy jumbles.</p>
+
+<br>
+<h3>Boston Brown Bread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful ryemeal<br>
+ 2 tablespoonfuls Crisco<br>
+ 1 cupful sugar<br>
+ 1 cupful cornmeal<br>
+ </td>
+<td>1 cupful graham flour<br>
+ 3/4 tablespoonful baking soda<br>
+ 1/3 teaspoonful salt<br>
+ 3/4 cupful molasses<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1-3/4 cupfuls sweet milk<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix and sift ingredients. Dissolve soda with one tablespoonful
+hot water, add to molasses, then add milk and mix with dry
+ingredients. Turn into greased mold two-thirds full, grease cover,
+and steam steadily three and a half hours. A 6-pound Crisco pail
+can be used for a mold.</p>
+
+<p>Sufficient for one loaf.</p>
+
+<br>
+<h3>Bran Gems</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 cupful bran<br>
+ 2 tablespoonfuls Crisco<br>
+ 1 tablespoonful whole wheat flour<br>
+ 1/2 cupful white flour<br>
+ </td>
+<td>1/2 cupful milk<br>
+ 1 saltspoonful salt<br>
+ 1 egg<br>
+ 2 tablespoonfuls molasses<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 teaspoonful baking powder<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix Crisco thoroughly with molasses, add egg well beaten, milk,
+salt, bran, flours, and baking powder. Divide into well greased gem
+pans, and bake in hot oven from eight to ten minutes. These gems
+are excellent for constipation.</p>
+
+<p>Sufficient for eight gems.</p>
+
+<br>
+<h3>Brown Nut Bread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 tablespoonfuls melted Crisco<br>
+ 2 eggs<br>
+ 1 cupful sugar<br>
+ 1 cupful sour milk<br>
+ 2/3 cupful New Orleans molasses<br>
+ </td>
+<td>1-1/2 cupfuls flour<br>
+ 1-1/2 cupfuls graham flour<br>
+ 1/2 teaspoonful salt<br>
+ 1 teaspoonful baking soda<br>
+ 1 cupful sultana raisins<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 cupful chopped nut meats<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Beat eggs and sugar together for five minutes, then add
+molasses, soda mixed with milk, salt, flours, raisins, and nuts.
+Mix and turn into Criscoed and floured cake tin and bake in slow
+oven one and a quarter hours.</p>
+
+<p>Sufficient for one medium-sized loaf.</p>
+
+<br>
+<h3>Buttermilk Biscuits</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 quart flour<br>
+ 2 tablespoonfuls Crisco<br>
+ 1 tablespoonful sugar<br>
+ 1 teaspoonful salt<br>
+ </td>
+<td>1 teaspoonful baking soda<br>
+ 1 teaspoonful baking powder<br>
+ 1 egg<br>
+ 3/4 pint buttermilk<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flour, baking powder, salt, and sugar together, then rub in
+Crisco with finger tips, add egg well beaten, and soda mixed with
+milk. Dough <a name="Page_99"></a>should be soft and little more
+milk can be added if needed. Roll out lightly and handle as little
+as possible. Cut with biscuit cutter, lay on Criscoed tins and bake
+in hot oven ten minutes.</p>
+
+<p>Sufficient for thirty biscuits.</p>
+
+<br>
+<h3>Chocolate Brownies</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful sugar<br>
+ 6 tablespoonfuls melted Crisco<br>
+ 2 eggs<br>
+ 2 squares chocolate<br>
+ </td>
+<td>1/3 teaspoonful salt<br>
+ 1/2 cupful flour<br>
+ 1 cupful chopped English walnut meats<br>
+ 1 teaspoonful vanilla extract<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">3 tablespoonfuls boiling water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar together, add eggs well beaten, chocolate
+dissolved in boiling water, salt, flour, vanilla, and nuts. Divide
+and spread thin in 2 Criscoed square pans and bake in slow oven
+from twenty to twenty-five minutes. Cut in strips and serve with
+ice cream. These are a cross between cookies and heavy cake.</p>
+
+<p>Sufficient for fifty brownies.</p>
+
+<br>
+<h3>Chocolate Wafers</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful sugar<br>
+ 5 tablespoonfuls Crisco<br>
+ 2 cupfuls flour<br>
+ 1/4 cake chocolate<br>
+ </td>
+<td>2 eggs<br>
+ 1/4 teaspoonful baking soda<br>
+ 1/2 teaspoonful vanilla extract<br>
+ 1/4 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar together, add chocolate melted, eggs well
+beaten, vanilla extract, flour, salt, and soda. Mix and turn out on
+to floured baking board. Roll out thin, and cut with small cutter.
+Lay on Criscoed tin and bake from seven to ten minutes in moderate
+oven.</p>
+
+<p>Sufficient for forty-six wafers.</p>
+
+<br>
+<h3>Citron Buns</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 yeast cake<br>
+ 6 tablespoonfuls sugar<br>
+ 3/4 cupful Crisco<br>
+ 1/2 cupful raisins<br>
+ 1/4 cupful chopped citron peel<br>
+ </td>
+<td>1 teaspoonful lemon extract<br>
+ 1 cupful scalded milk<br>
+ 1 egg<br>
+ 5-1/2 cupfuls flour<br>
+ 1/4 cupful lukewarm water<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Scald milk, add half of sugar and salt; when lukewarm add yeast
+dissolved in water and 1-1/2 cupfuls flour. Mix, cover, and let
+rise till light; then add Crisco, remainder of sugar and flour,
+raisins, peel, and extract. Knead lightly, cover, and let rise.
+Divide into small pieces, let rise on greased tins, brush over with
+beaten egg and bake in hot oven twenty minutes.</p>
+
+<p>Sufficient for twenty-two buns.</p>
+
+<br>
+<h3>Coffee Bread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3/4 cupful milk<br>
+ 1/2 cupful melted Crisco<br>
+ 1/2 cake compressed yeast<br>
+ 1 teaspoonful salt<br>
+ </td>
+<td>2 eggs<br>
+ 1 cupful sugar<br>
+ 1 teaspoonful lemon extract<br>
+ 1/4 cupful chopped English walnut meats<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Flour<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Heat milk slightly, then add flour to make batter and yeast
+dissolved in little lukewarm water. Allow to rise until light, then
+add Crisco, eggs <a name="Page_100"></a>well beaten, sugar, lemon,
+salt, and enough flour to make stiff dough. Knead ten minutes and
+let rise until light. Place in Criscoed pan and let rise again.
+Spread with melted Crisco and sprinkle with sugar, cinnamon and
+nuts. Bake in hot oven half an hour.</p>
+
+<p>Sufficient for one large loaf.</p>
+
+<br>
+<h3>Columbia Muffins</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 tablespoonfuls sugar<br>
+ 3 tablespoonfuls Crisco<br>
+ 1 egg<br>
+ </td>
+<td>1-1/2 cupfuls milk<br>
+ 1 teaspoonful salt<br>
+ 3-1/2 teaspoonfuls baking powder<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">3-1/2 cupfuls sifted flour<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flour, salt, and baking powder together. Cream Crisco and
+sugar, add egg well beaten, then milk and flour mixture. Divide
+into Criscoed and floured gem pans and bake twenty-five minutes in
+hot oven.</p>
+
+<p>Sufficient for twenty muffins.</p>
+
+<br>
+<h3>Corn Bread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful cornmeal<br>
+ 2 tablespoonfuls melted Crisco<br>
+ 1 cupful flour<br>
+ 1/2 cupful sugar<br>
+ </td>
+<td>1 cupful sour cream<br>
+ 2 eggs<br>
+ 1/2 teaspoonful baking soda<br>
+ 1/2 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix cornmeal with flour, sugar, salt, Crisco, eggs well beaten,
+and soda mixed with cream. Mix well and turn into Criscoed tin and
+bake in moderate oven thirty minutes.</p>
+
+<p>Sufficient for one small pan of corn bread.</p>
+
+<br>
+<h3>Cornmeal Rolls</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1-1/4 cupfuls flour<br>
+ 2 tablespoonfuls Crisco<br>
+ 1 egg<br>
+ 1/2 cupful milk<br>
+ </td>
+<td>1 tablespoonful sugar<br>
+ 1/2 teaspoonful salt<br>
+ 3/4 cupful cornmeal<br>
+ 4 teaspoonfuls baking powder<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift together flour, cornmeal, salt, baking powder, and sugar.
+Rub in Crisco with finger tips, then add egg well beaten and milk.
+Roll out, cut into rounds with a large cutter, brush over with
+melted Crisco, fold over as for Parkerhouse rolls, brush tops with
+beaten egg or milk and bake in hot oven ten minutes.</p>
+
+<p>Sufficient for fifteen rolls.</p>
+
+<br>
+<h3>Cream Scones</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls flour<br>
+ 4 tablespoonfuls Crisco<br>
+ 3 teaspoonfuls baking powder<br>
+ 2 teaspoonfuls sugar<br>
+ </td>
+<td>1/2 teaspoonful salt<br>
+ 2 eggs<br>
+ 1/3 cupful cream<br>
+ 1 white of egg<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix and sift flour, salt, sugar, and baking powder. Rub in
+Crisco with finger tips, add eggs well beaten and cream. Knead
+dough lightly on floured baking board, divide into four equal
+pieces, make smooth and roll out, <a name="Page_101"></a>and cut
+into 4 small scones. Lay them on hot griddle, brush over with
+beaten white of egg and fry slowly on both sides. The dough should
+always be lightly handled.</p>
+
+<p>Sufficient for sixteen scones.</p>
+
+<br>
+<h3>Crisco Brownies</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/3 cupful sugar<br>
+ 1/3 cupful Crisco<br>
+ 1/3 cupful molasses<br>
+ 2 eggs<br>
+ </td>
+<td>1 cupful flour<br>
+ 1 cupful chopped nut meats<br>
+ 1/4 teaspoonful salt<br>
+ 1/2 teaspoonful vanilla extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar together, add eggs well beaten, molasses,
+extract, flour, salt and nuts. Divide into small fancy Criscoed
+tins, or bake in Criscoed sheet tin and cut in squares. Bake in
+moderate oven half hour. These are a cross between cake and
+candy.</p>
+
+<p>Sufficient for twelve squares.</p>
+
+<br>
+<h3>Crisco Batter Cakes</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 eggs<br>
+ 1/2 cupful melted Crisco<br>
+ 1 cupful flour<br>
+ </td>
+<td>1 cupful buttermilk<br>
+ 1/2 teaspoonful baking soda<br>
+ 1 teaspoonful baking powder<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/2 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Beat up yolks of eggs, add milk, Crisco, and flour mixed with
+salt, soda, and baking powder and beat till smooth. Fold in whites
+beaten to a stiff froth. Drop in large spoonfuls on ungreased
+skillet or griddle. Serve hot with butter or maple syrup.</p>
+
+<p>Sufficient for fifteen cakes.</p>
+
+<br>
+<h3>Crisco Milk Bread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 tablespoonfuls sugar<br>
+ 3 tablespoonfuls melted Crisco<br>
+ 2 tablespoonfuls salt<br>
+ </td>
+<td>1 yeast cake<br>
+ 1 quart milk<br>
+ About 7 pints flour<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix yeast cake with 1 tablespoonful sugar. Heat milk, add
+remainder of sugar, Crisco, and salt. Cool and add yeast and flour
+to make stiff dough. Turn out on floured baking board, cut in three
+pieces, knead first one piece then others stretching dough; let
+rise over night or in warm temperature five hours. Knead lightly
+and divide into Criscoed pans. Allow to rise and bake in moderate
+oven one hour. From same dough, French bread, breadsticks, horse
+shoe rolls and French rolls can be made.</p>
+
+<p>Sufficient for three loaves.</p>
+
+<br>
+<h3>Dessert Biscuits</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful confectioners' sugar<br>
+ 1 cupful Crisco<br>
+ 1 cupful flour<br>
+ </td>
+<td>5 whites of eggs<br>
+ 1/2 teaspoonful vanilla extract<br>
+ 1 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and gradually add sugar, mix thoroughly, and
+incorporate, one by one, whites of eggs. Now add flour, salt, and
+vanilla. Mix well, then place in small, long heaps on a Criscoed
+tin. Bake in cool oven to pale brown color.</p>
+
+<p>Sufficient for sixty biscuits.</p>
+
+<br>
+<p><a name="Page_102"></a></p>
+
+<h3>Entire Wheat Bread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/4 cupfuls boiling water<br>
+ 2 tablespoonfuls Crisco<br>
+ 1-1/4 cupfuls milk<br>
+ 2 teaspoonfuls salt<br>
+ </td>
+<td>2 tablespoonfuls sugar<br>
+ 1 yeast cake<br>
+ 1/4 cupful tepid water<br>
+ Whole wheat flour<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix boiling water, milk, sugar, salt, and Crisco together. Add
+yeast cake dissolved in tepid water, with 3-1/2 cupfuls whole wheat
+flour. Mix and let stand until light. Add more flour until soft
+dough is formed, then knead and divide into two loaves. Place in
+Criscoed tins and let stand until the dough doubles its bulk. Brush
+over with milk and bake in moderate oven one and a half hours.</p>
+
+<p>Sufficient for two small loaves.</p>
+
+<br>
+<h3>Excellent Graham Bread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls graham flour<br>
+ 4 tablespoonfuls melted Crisco<br>
+ 1/2 cupful flour<br>
+ 1 teaspoonful baking powder<br>
+ </td>
+<td>1-1/2 cupfuls sour milk<br>
+ 1/4 cupful sugar<br>
+ 1/2 teaspoonful salt<br>
+ 1 teaspoonful baking soda<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flours with baking powder, salt, sugar, and soda, then add
+Crisco and milk. Mix and turn into greased and floured cake tin and
+bake in moderate oven fifty minutes.</p>
+
+<p>Sufficient for one small loaf.</p>
+
+<br>
+<h3>Filled Cookies</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 egg<br>
+ 1 cupful sugar<br>
+ 1/2 cupful Crisco<br>
+ 1/2 cupful milk or cream<br>
+ </td>
+<td>1 teaspoonful vanilla extract<br>
+ 1 teaspoonful baking soda<br>
+ 2 teaspoonfuls baking powder<br>
+ 3-1/2 cupfuls flour<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/2 teaspoonful salt<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Filling</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 cupful chopped raisins<br>
+ 1 tablespoonful flour<br>
+ </td>
+<td>1/2 cupful sugar<br>
+ 1/2 cupful water<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/2 cupful chopped walnut meats<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For cookies.</i> Cream Crisco and sugar, add salt, egg well
+beaten, milk, vanilla, and flour sifted with baking powder and
+soda. Mix and turn out on figured baking board. Dough should be
+soft. Roll very thin and cut out with cooky cutter. Spread one-half
+of cookies with filling then place remaining cookies on top and
+press edges together. Place on Criscoed tins and bake in moderately
+hot oven fifteen minutes.</p>
+
+<p><i>For filling.</i> Mix sugar and flour in saucepan, add
+raisins, nuts, and water, stir and cook until thick. Cool before
+using.</p>
+
+<br>
+<h3>Fried Cornmeal Nut Cakes</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls yellow cornmeal<br>
+ 2 tablespoonfuls melted Crisco<br>
+ 3 cupfuls boiling water<br>
+ </td>
+<td>1 teaspoonful salt<br>
+ 1 egg<br>
+ 1/2 cupful chopped nut meats<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Bring water and salt to boil, stir in cornmeal, add nut meats,
+and stir and cook ten minutes. Remove from fire and add egg well
+beaten, and <a name="Page_103"></a>melted Crisco. Turn into
+Criscoed tin and cool. When cold, slice and fry in hot Crisco.
+Serve with honey or maple syrup.</p>
+
+<p>Sufficient for six or eight slices.</p>
+
+<br>
+<h3>Fried Cakes with Apple Sauce</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful sugar<br>
+ 4 tablespoonfuls Crisco<br>
+ 3 cupfuls sour milk<br>
+ 1/4 teaspoonful grated nutmeg<br>
+ 1 teaspoonful lemon extract<br>
+ </td>
+<td>1 teaspoonful baking soda<br>
+ 1 teaspoonful baking powder<br>
+ 1/2 teaspoonful salt<br>
+ Flour<br>
+ Apple sauce<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco, gradually add sugar, then add salt, nutmeg, lemon,
+soda, baking powder, sour milk and sufficient flour to make
+stiffish dough. Roll out on floured baking board, cut with large
+round cutter, and fry in hot Crisco until well cooked and nicely
+browned on both sides. Drain and serve with hot apple sauce.</p>
+
+<p>Sufficient for twenty cakes.</p>
+
+<br>
+<h3>Fruit Cookies</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 teaspoonful salt<br>
+ 2 cupfuls brown sugar<br>
+ 1 cupful Crisco<br>
+ 1 cupful chopped raisins<br>
+ 1 cupful chopped English walnut meats<br>
+ 3 eggs<br>
+ </td>
+<td>1 teaspoonful powdered cinnamon<br>
+ 1/2 teaspoonful powdered allspice<br>
+ 1 teaspoonful powdered ginger<br>
+ 1-1/2 teaspoonfuls baking soda<br>
+ 2 tablespoonfuls sour milk<br>
+ Flour<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar together, add salt, eggs well beaten,
+soda mixed with milk, spices, raisins, nuts, and enough flour to
+make stiff dough. About 5 cupfuls flour will be sufficient. Roll
+out, cut with cooky cutter, lay on Criscoed tins and bake in
+moderate oven from ten to twelve minutes.</p>
+
+<p>Sufficient for sixty cookies.</p>
+
+<br>
+<h3>Fruit Drop Cakes</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful sugar<br>
+ 1/2 cupful Crisco<br>
+ 2 cupfuls flour<br>
+ 2 teaspoonfuls baking powder<br>
+ 1 teaspoonful salt<br>
+ </td>
+<td>4 tablespoonfuls currants<br>
+ 4 tablespoonfuls chopped nut meats<br>
+ 2 tablespoonfuls chopped candied citron peel<br>
+ 3 eggs<br>
+ 2/3 cupful milk<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 teaspoonful vanilla extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar together, add yolks of eggs well beaten.
+Beat whites stiffly and add alternately with milk. Add sifted
+flour, baking powder and salt, then fruits, nuts and extract.
+Divide mixture into Criscoed and floured gem pans, and bake twenty
+minutes in moderate oven.</p>
+
+<p>Sufficient for eighteen drop cakes.</p>
+
+<br>
+<p><a name="Page_104"></a></p>
+
+<h3>Fruit Rolls</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful milk<br>
+ 1 yeast cake<br>
+ 1/4 cupful lukewarm water<br>
+ 1/4 cupful sugar<br>
+ 1/4 cupful melted Crisco<br>
+ 2 teaspoonfuls salt<br>
+ 2 eggs<br>
+ 1/2 cupful chopped cocoanut<br>
+ </td>
+<td>1/8 lb. chopped candied citron peel<br>
+ 1/2 cupful chopped English walnut meats<br>
+ 1/2 cupful currants<br>
+ 1/2 cupful sultana raisins<br>
+ 1/2 teaspoonful powdered cinnamon<br>
+ 1/2 teaspoonful powdered mace<br>
+ Flour<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Scald milk, when lukewarm add yeast cake dissolved in tepid
+water and 1-1/2 cupfuls flour, beat well, cover and let rise till
+light. Add sugar, salt, eggs well beaten, Crisco and enough flour
+to knead; knead, let rise again. Roll out one-eighth inch thick,
+spread with melted Crisco, sprinkle with sugar, cinnamon and mace,
+fruit and nuts; roll like jelly roll and cut in one inch pieces.
+Place pieces in Criscoed pan, let rise, brush over with melted
+Crisco, and bake in hot oven twenty minutes.</p>
+
+<p>Sufficient for sixteen rolls.</p>
+
+<br>
+<h3>Ginger Snaps</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls molasses<br>
+ 1 cupful brown sugar<br>
+ 1 cupful Crisco<br>
+ 2 teaspoonfuls baking soda<br>
+ </td>
+<td>2 teaspoonfuls powdered ginger<br>
+ 1 teaspoonful powdered mace<br>
+ 1 teaspoonful salt<br>
+ 2 tablespoonfuls boiling water<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Flour<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar together, add molasses, spices, salt,
+soda mixed with boiling water and sufficient flour to make stiff
+paste. Roll out thin, cut with small cutter, lay on Criscoed tins
+and bake in hot oven from five to seven minutes.</p>
+
+<p>Sufficient for one hundred snaps.</p>
+
+<br>
+<h3>Ginger Gems</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful sugar<br>
+ 1/2 cupful Crisco<br>
+ 3/4 cupful chopped preserved ginger<br>
+ 2 eggs<br>
+ </td>
+<td>1 cupful milk<br>
+ 3 cupfuls flour<br>
+ 3 teaspoonfuls baking powder<br>
+ 1/2 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar together, then add eggs well beaten. Sift
+flour, baking powder, and salt together and add alternately with
+milk to first mixture. Now mix in ginger and divide mixture into
+Criscoed and floured gem pans and bake in hot oven twenty-five
+minutes.</p>
+
+<p>Sufficient for sixteen gems.</p>
+
+<br>
+<h3>Gluten Bread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls scalded milk<br>
+ 2 cupfuls boiling water<br>
+ 2 teaspoonfuls salt<br>
+ 1 egg<br>
+ </td>
+<td>2 tablespoonfuls Crisco<br>
+ 1/4 cupful warm water<br>
+ 1/2 yeast cake<br>
+ 3 cupfuls gluten flour<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix Crisco, boiling water, milk, and salt. When lukewarm, add
+yeast cake dissolved in warm water, egg well beaten, and gluten.
+Let rise, <a name="Page_105"></a>when risen and spongy beat well,
+add enough gluten to make a stiff dough and knead well. Allow to
+rise, shape in loaves, place in Criscoed bread pans, let rise, and
+bake for one hour in moderately hot oven.</p>
+
+<p>Sufficient for two small loaves.</p>
+
+<br>
+<h3>Golden Corn Muffins</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful flour<br>
+ 2 tablespoonfuls Crisco<br>
+ 1 cupful yellow cornmeal<br>
+ 3 tablespoonfuls sugar<br>
+ </td>
+<td>1 cupful milk<br>
+ 2 eggs<br>
+ 1 teaspoonful salt<br>
+ 3 teaspoonfuls baking powder<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar thoroughly together, add eggs well beaten
+and milk. Then stir in slowly dry ingredients which have been
+sifted together three times. Divide into greased gem pans and bake
+in moderately hot oven twenty-five minutes.</p>
+
+<p>Sufficient for twelve muffins.</p>
+
+<br>
+<h3>Hominy Bread for Breakfast</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 cupfuls cooked hominy<br>
+ 2 tablespoonfuls melted Crisco<br>
+ 1-1/2 cupfuls cornmeal<br>
+ </td>
+<td>2 eggs<br>
+ 1 teaspoonful salt<br>
+ 2 teaspoonfuls baking powder<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">2 cupfuls milk<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Beat eggs, add milk and hominy. Sift in cornmeal, add baking
+powder and salt; add Crisco. Beat all together three minutes. Pour
+into deep Criscoed pan and bake one hour in slow oven. Serve
+hot.</p>
+
+<p>Sufficient for one large loaf.</p>
+
+<br>
+<h3>Health Bread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls flour<br>
+ 3 tablespoonfuls melted Crisco<br>
+ 2 cupfuls whole wheat flour<br>
+ 2 cupfuls bran<br>
+ 1 teaspoonful salt<br>
+ 1/2 cupful sugar<br>
+ </td>
+<td>1 egg<br>
+ 2 cupfuls milk<br>
+ 1 cupful molasses<br>
+ 1 cupful stoned chopped dates<br>
+ 2 teaspoonfuls baking soda<br>
+ 1/2 cupful hot water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix flours and bran together, add Crisco, salt, sugar, egg well
+beaten, milk, molasses, soda dissolved in boiling water, and dates.
+Mix well together and turn into two Criscoed and floured tins and
+bake in moderate oven one and a quarter hours. This bread is
+excellent for constipation.</p>
+
+<p>Sufficient for two loaves.</p>
+
+<br>
+<h3>Honey Doughnuts</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 eggs<br>
+ 1/2 cupful sugar<br>
+ 3 tablespoonfuls Crisco<br>
+ 1-1/2 cupfuls honey<br>
+ 1 cupful sour milk<br>
+ </td>
+<td>1 teaspoonful baking soda<br>
+ 1 teaspoonful cream of tartar<br>
+ 1 teaspoonful lemon extract<br>
+ 5-3/4 cupfuls flour<br>
+ 1 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco, honey and sugar well together, then add eggs well
+beaten, mix well, add milk, lemon extract, flour, salt, soda, and
+cream of <a name="Page_106"></a>tartar. Mix and turn out on baking
+board, roll out and cut with doughnut cutter. Fry in plenty of hot
+Crisco. If a piece of bread browns in hot Crisco in sixty seconds,
+temperature is right for doughnuts and fritters.</p>
+
+<p>Sufficient for sixty-five doughnuts.</p>
+
+<br>
+<h3>Hot Cross Buns</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/4 cupful sugar<br>
+ 3 tablespoonfuls Crisco<br>
+ 1 teaspoonful salt<br>
+ 3/4 teaspoonful powdered cinnamon<br>
+ 1 teaspoonful powdered ginger<br>
+ 1 egg<br>
+ </td>
+<td>1/2 yeast cake<br>
+ Flour<br>
+ 1/4 cupful chopped candied citron<br>
+ 1/2 cupful seeded raisins<br>
+ 1 cupful scalded milk<br>
+ 1/4 cupful lukewarm water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Add Crisco, sugar, and salt to milk; when lukewarm, add yeast
+cake dissolved in water, spices, egg well beaten, and sufficient
+flour to make a stiff-dough. Mix well, add raisins and peel, cover,
+and let rise over night. In morning divide into pieces and form
+into neat buns; place in Criscoed pan one inch apart, let rise,
+brush over with milk or beaten egg, and bake in moderately hot oven
+twenty-five minutes. Cool, and with ornamental frosting make a
+cross on each bun. The cross may be made by placing strips of paste
+on buns before they are baked.</p>
+
+<p>Sufficient for twenty buns.</p>
+
+<br>
+<h3>Imperial Muffins</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 cupful scalded milk<br>
+ 1/4 cupful sugar<br>
+ 1/4 cupful Crisco<br>
+ 1 teaspoonful salt<br>
+ </td>
+<td>1/3 yeast cake<br>
+ 3/4 cupful lukewarm water<br>
+ 1-3/4 cupfuls flour<br>
+ 1 cupful cornmeal<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Add sugar and salt to milk; when lukewarm add yeast cake
+dissolved in 1/4 cupful of the water, and 1-1/4 cupfuls flour,
+cover, and let rise until light, then add Crisco, cornmeal,
+remaining flour and water. Let rise over night, in morning fill
+Criscoed muffin rings, two-thirds full; let rise until rings are
+full and bake thirty minutes in hot oven.</p>
+
+<p>Sufficient for twelve muffins.</p>
+
+<br>
+<h3>Lemon Wafers</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 eggs<br>
+ 2 cupfuls sugar<br>
+ 2 cupfuls Crisco<br>
+ 2 cupfuls milk<br>
+ </td>
+<td>5 cents baker's ammonia<br>
+ 5 cents oil of lemon<br>
+ Flour to make stiff dough<br>
+ 2 teaspoonfuls salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cover ammonia with milk and let soak over night. Next morning
+add sugar, Crisco, salt, eggs well beaten, lemon and enough flour
+to make a stiff dough. Roll very thin, cut in squares or diamonds,
+lay on Criscoed tins and bake from five to seven minutes in hot
+oven.</p>
+
+<p>Sufficient for one hundred and eighty-six wafers.</p>
+
+<br>
+<p><a name="Page_107"></a></p>
+
+<h3>Lunch Rolls</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 yeast cake<br>
+ 1-1/4 cupfuls milk<br>
+ 2 tablespoonfuls sugar<br>
+ </td>
+<td>2 tablespoonfuls Crisco<br>
+ 4 cupfuls flour<br>
+ 1 egg<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Scald and cool the milk, then add yeast and sugar. Now add
+Crisco and 2 cupfuls flour. Beat thoroughly, then add egg well
+beaten, remainder of flour and salt. Mix and turn out on floured
+board and knead lightly and thoroughly, using as little flour as
+possible. Place in greased bowl, cover and set aside in warm place
+to rise two hours. When light, form into small rounds, place one
+inch apart on greased pan. Allow to rise half an hour. Brush over
+with Crisco and bake in hot oven fifteen minutes.</p>
+
+<p>Sufficient for twenty rolls.</p>
+
+<br>
+<h3>Maple Cookies</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 egg<br>
+ 1 cupful sugar<br>
+ 3 tablespoonfuls Crisco<br>
+ 1 cupful sour cream<br>
+ </td>
+<td>1 teaspoonful baking soda<br>
+ 3 tablespoonfuls hot water<br>
+ 1/2 teaspoonful salt<br>
+ Flour<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Maple sugar<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar together, add egg well beaten, mix well,
+add cream, salt, soda dissolved in water, and sufficient flour to
+make of right consistency to drop from spoon. Grate some maple
+sugar on each cookie and bake in moderate oven eight minutes.
+Sufficient for forty cookies.</p>
+
+<br>
+<h3>Maryland Beaten Biscuits</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 cupfuls flour<br>
+ 1/2 cupful Crisco<br>
+ </td>
+<td>1 teaspoonful salt<br>
+ Milk<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix and sift flour and salt. Cut Crisco in with knife or work in
+lightly with finger tips. Mix a little milk and water together
+chill thoroughly and add enough to dry ingredients to make stiff
+dough. Everything should be as cold as possible. Beat with
+rolling-pin until dough blisters. Roll to one-third inch in
+thickness and cut into small biscuits, prick in center and set in
+refrigerator an hour before baking. Place biscuits on Criscoed tins
+and bake in moderate oven thirty minutes. Biscuits may be baked in
+moderate gas oven and gas turned off when biscuits are golden
+brown. Allow biscuits to remain ten minutes in cooling oven to dry
+out.</p>
+
+<p>Sufficient for sixty small biscuits, a fraction larger than a
+dollar.</p>
+
+<br>
+<h3>Muffins</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful scalded milk<br>
+ 2 tablespoonfuls Crisco<br>
+ 1 cupful boiling water<br>
+ 1/4 cupful sugar<br>
+ </td>
+<td>1-1/2 teaspoonfuls salt<br>
+ 1/2 yeast cake<br>
+ 1 egg<br>
+ 4 cupfuls flour<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Add Crisco, salt, and half of sugar to milk and water; when
+lukewarm add yeast mixed with remaining sugar, egg well beaten, and
+flour. <a name="Page_108"></a>Beat thoroughly, cover, and let rise
+until light. Put greased muffin rings on hot griddle greased with
+Crisco. Fill half full with raised muffin mixture and cook slowly
+until well risen and browned underneath. Turn muffins and rings and
+brown other side. When muffins are cold, split open, toast, and
+serve with marmalade.</p>
+
+<p>Sufficient for sixteen muffins.</p>
+
+<br>
+<h3>Nut Doughnuts</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1-1/4 cupfuls sugar<br>
+ 4 tablespoonfuls Crisco<br>
+ 1-1/2 cupfuls milk<br>
+ 2 eggs<br>
+ 4 teaspoonfuls baking powder<br>
+ </td>
+<td>1 cupful chopped English walnut meats<br>
+ 1 teaspoonful vanilla extract<br>
+ 1 teaspoonful lemon extract<br>
+ 1/2 teaspoonful salt<br>
+ Flour to make soft dough<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar together, add eggs well beaten, milk,
+salt, extracts, baking powder, nuts, and sufficient flour to make
+soft dough. Roll out, cut with cutter and fry in hot Crisco to a
+golden color. Drain and sift with sugar.</p>
+
+<p>Sufficient for seventy-five doughnuts.</p>
+
+<br>
+<h3>Oatmeal Cookies</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1-1/4 cupfuls sugar<br>
+ 1 cupful Crisco<br>
+ 3 cupfuls rolled oats<br>
+ 2 eggs<br>
+ 1/2 cupful sour mil<br>
+ </td>
+<td>1 teaspoonful powdered cinnamon<br>
+ 1 teaspoonful powdered ginger<br>
+ 1 cupful stoned chopped dates<br>
+ 1 teaspoonful baking soda<br>
+ 2 cupfuls flour<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar thoroughly together, add eggs
+well-beaten, rolled oats, dates, salt, spices, soda dissolved in
+milk, and flour. Mix and drop from spoon on Criscoed baking tins.
+Bake in moderate oven from ten to twelve minutes.</p>
+
+<p>Sufficient for forty-five cookies.</p>
+
+<br>
+<h3>Oven Scones</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 cupfuls flour<br>
+ 5 tablespoonfuls Crisco<br>
+ 1 tablespoonful sugar<br>
+ 1/2 teaspoonful salt<br>
+ </td>
+<td>1 teaspoonful baking soda<br>
+ 2 teaspoonfuls cream of tartar<br>
+ 1 egg<br>
+ Sweet milk<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Rub Crisco finely into flour, add sugar, salt, soda, and cream
+of tartar. Beat egg, put half of it into cup, then with one-half
+and some sweet milk make other ingredients into soft dough. Knead
+very little on floured baking board, divide into five pieces, make
+them smooth and roll out, not too thinly, cut them into four small
+cakes. Lay them on a Criscoed tin, brush over with remaining egg
+and bake in hot oven ten minutes. A few currants or raisins may be
+added if liked.</p>
+
+<p>Sufficient for twenty small scones.</p>
+
+<br>
+<p><a name="Page_109"></a></p>
+
+<h3>Raised Doughnuts</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful milk<br>
+ 1/4 yeast cake<br>
+ 1/4 cupful lukewarm wate<br>
+ 1-1/2 teaspoonfuls salt<br>
+ </td>
+<td>1 cupful sugar<br>
+ 1/4 cupful Crisco<br>
+ 2 eggs<br>
+ 1 teaspoonful grated nutmeg<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Flour<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Dissolve yeast cake in lukewarm water. Scald milk and cool, then
+add yeast, half teaspoonful of the salt and flour to make a drop
+batter. Set in a cosy place to rise. Cream Crisco with sugar, add
+eggs well beaten, remainder of salt and nutmeg, add to yeast
+mixture with enough flour to make stiff dough; let rise again. When
+risen, make into small balls and place in a Criscoed pan to rise.
+When light drop into plenty of hot Crisco and cook from four to
+five minutes until doughnuts are done. Drain on soft paper and
+dredge with powdered sugar.</p>
+
+<p>Sufficient for seventy doughnuts.</p>
+
+<br>
+<h3>Raisin and Buttermilk Bread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 cupfuls flour<br>
+ 5 tablespoonfuls Crisco<br>
+ 1 teaspoonful salt<br>
+ 1 teaspoonful soda<br>
+ </td>
+<td>2 teaspoonfuls cream of tartar<br>
+ 3 tablespoonfuls sugar<br>
+ 2 eggs<br>
+ Buttermilk to make soft dough<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 cupful sultana raisins<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flour, salt, soda and cream of tartar into basin, rub in
+Crisco fine, add sugar, raisins, eggs well beaten, and sufficient
+buttermilk to make soft dough. Make into smooth mound, roll out,
+divide into four pieces, lay on greased tin and bake in moderate
+oven twenty-five minutes.</p>
+
+<p>Sufficient to make four small loaves.</p>
+
+<br>
+<h3>Rich Doughnuts</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful sugar<br>
+ 5 tablespoonfuls Crisco<br>
+ 3 eggs<br>
+ 4 teaspoonfuls baking powder<br>
+ </td>
+<td>1-1/2 teaspoonfuls salt<br>
+ 1 cupful milk<br>
+ 1 teaspoonful grated nutmeg<br>
+ Flour to make soft dough<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>From 4-1/2 to 5 cupfuls flour sifted before measuring. Cream
+Crisco, add sugar gradually, and eggs well beaten. Sift dry
+ingredients and add alternately to egg mixture. Roll out as soft as
+can be handled. Cut with cutter and fry in hot Crisco. Heat Crisco
+until crumb of bread becomes golden brown in sixty seconds.</p>
+
+<p>Sufficient for sixty doughnuts.</p>
+
+<br>
+<h3>Rolled Oats Bread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls boiling water<br>
+ 2 tablespoonfuls Crisco<br>
+ 1 cupful rolled oats<br>
+ 1/2 cupful molasses<br>
+ </td>
+<td>2 teaspoonfuls salt<br>
+ 1/2 yeast cake<br>
+ 1/2 cupful lukewarm water<br>
+ Flour<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Add boiling water to oats and allow to stand one hour; add
+molasses, salt, Crisco, yeast cake dissolved in lukewarm water, and
+flour to make <a name="Page_110"></a>stiff dough; knead well, let
+rise, knead a very little, divide into two Criscoed bread pans, let
+rise again and bake forty minutes in moderate oven.</p>
+
+<p>Sufficient for two small loaves.</p>
+
+<br>
+<h3>Rose Leaves</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful sugar<br>
+ 6 tablespoonfuls Crisco<br>
+ 2 eggs<br>
+ </td>
+<td>1/4 teaspoonful salt<br>
+ 1 teaspoonful rose extract<br>
+ 2 cupfuls flour<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco, adding sugar gradually, then stir in eggs well
+beaten; add salt, extract, and flour. The dough should be soft. Now
+chill dough, then roll very thin, using sugar instead of flour, to
+dust rolling-pin and board. Cut out with small fancy cutter. Place
+on tins greased with Crisco and bake in moderate oven eight or ten
+minutes or until slightly browned.</p>
+
+<p>Sufficient for fifty small cakes.</p>
+
+<br>
+<h3>Rye Muffins</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful flour<br>
+ 2 tablespoonfuls melted Crisco<br>
+ 1 cupful ryemeal<br>
+ 2 tablespoonfuls brown sugar<br>
+ </td>
+<td>2 teaspoonfuls baking powder<br>
+ 1 egg<br>
+ 1/2 teaspoonful salt<br>
+ 1 cupful milk<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flour, meal, baking powder, and salt together. Beat egg and
+sugar together, then add them with milk and melted Crisco. Mix and
+divide into Criscoed gem pans and bake in moderate oven twelve
+minutes.</p>
+
+<p>Sufficient for twelve muffins.</p>
+
+<br>
+<h3>Savarin</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 yeast cake<br>
+ 4 tablespoonfuls sugar<br>
+ 1/2 cupful Crisco<br>
+ 5 tablespoonfuls lukewarm water<br>
+ </td>
+<td>2 cupfuls flour<br>
+ 1/2 teaspoonful salt<br>
+ 3 eggs<br>
+ 2 tablespoonfuls chopped almonds<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 cupful whipped cream<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Syrup</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>3/4 lb. lump sugar<br>
+ 3 cupfuls water<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">3 tablespoonfuls lemon juice<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For cake</i>. Put yeast cake into cup, add 1 tablespoonful
+sugar, 1 tablespoonful flour, and lukewarm water. Allow to rise ten
+minutes. Put flour into basin, add salt, remainder of sugar,
+almonds, yeast mixture, eggs well beaten, and Crisco melted and
+cooled. Beat ten minutes with wooden spoon. Turn into Criscoed tube
+mold. Allow to rise until doubled in size, then bake in quick oven
+forty-five minutes. Mold should be sprinkled over with shredded
+almonds.</p>
+
+<p><i>For syrup</i>. Boil sugar and water for almost forty-five
+minutes, then add lemon juice. Soak cake with syrup and when cold
+serve with cream in center.</p>
+
+<p>Sufficient for one savarin.</p>
+
+<br>
+<p><a name="Page_111"></a></p>
+
+<h3>Shortbread Cookies</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2-1/2 cupfuls flour<br>
+ 1/2 cupful Crisco<br>
+ 1/2 cupful sugar<br>
+ </td>
+<td>1/2 teaspoonful salt<br>
+ 1 egg<br>
+ 1 teaspoonful vanilla extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Beat Crisco, sugar, and salt to cream. Add gradually egg well
+beaten, flour, and flavoring. Knead lightly on floured baking
+board, then roll out one-fourth inch thick and cut into small
+rounds. Mark them with fork, lay on Criscoed tins and bake in
+moderate oven from ten to fifteen minutes.</p>
+
+<p>Sufficient for forty cookies</p>
+
+<br>
+<h3>Soda Beaten Biscuit</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 quart flour<br>
+ 3 tablespoonfuls Crisco<br>
+ </td>
+<td>1/2 teaspoonful salt<br>
+ 1/5 teaspoonful baking soda<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Buttermilk<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flour with soda and salt, then rub in Crisco thoroughly
+with finger tips, and mix to stiff dough with buttermilk. Beat with
+rolling-pin or hammer until dough blisters. Roll out one-third inch
+in thickness, cut with round cutter, and lay on Criscoed tins. Bake
+in moderate oven from thirty to forty minutes.</p>
+
+<p>Sufficient for forty biscuits.</p>
+
+<br>
+<h3>Sour Milk Biscuits</h3>
+
+<center>(<i>Kate B. Vaughn</i>)
+
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls flour<br>
+ 3 tablespoonfuls Crisco<br>
+ </td>
+<td>1 teaspoonful salt<br>
+ 1/2 teaspoonful baking soda<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 cupful sour milk<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flour and salt into basin, rub Crisco lightly into them.
+Stir soda into milk until it effervesces and then add to flour.
+Turn out on floured baking board, knead lightly until smooth, roll
+out quarter of an inch thick, cut with biscuit cutter, place on
+greased tin and bake twelve to fifteen minutes in hot oven.</p>
+
+<p>Sufficient to make twelve biscuits.</p>
+
+<br>
+<h3>Sour Milk Griddle Cakes</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls flour<br>
+ 1 tablespoonful melted Crisco<br>
+ 2 cupfuls sour milk<br>
+ </td>
+<td>1/2 teaspoonful salt<br>
+ 1 teaspoonful baking soda<br>
+ 1 egg<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 tablespoonful sugar<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift dry ingredients, add milk, well beaten egg, and melted
+Crisco. Drop by spoonfuls on hot griddle, greased with Crisco. Cook
+until browned, then turn and cook on other side. Serve hot with
+syrup.</p>
+
+<p>Sufficient for eighteen cakes.</p>
+
+<br>
+<p><a name="Page_112"></a></p>
+
+<h3>Sour Milk Tea Cakes</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful cornmeal<br>
+ 4 tablespoonfuls Crisco<br>
+ 2 eggs<br>
+ 1-1/2 cupfuls sour milk<br>
+ </td>
+<td>2 cupfuls flour<br>
+ 3/4 cupful sugar<br>
+ 1 teaspoonful baking soda<br>
+ 1 teaspoonful salt<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 teaspoonful lemon extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Beat up the eggs, add meal and milk and mix well, add flour,
+sugar, soda, and salt sifted together. Now add extract and Crisco,
+melted, and beat two minutes. Divide into Criscoed and floured gem
+pans and bake in moderate oven fifteen minutes.</p>
+
+<p>Sufficient for sixteen cakes.</p>
+
+<br>
+<h3>Steamed Nut Bread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 pint graham flour<br>
+ 1/3 cupful Crisco<br>
+ 1/2 cupful white flour<br>
+ 1 cupful milk<br>
+ 1 cupful chopped English walnut meats<br>
+ </td>
+<td>1/2 teaspoonful salt<br>
+ 2 teaspoonfuls baking powder<br>
+ 1 cupful sugar<br>
+ 1 egg<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar together, add egg well beaten, milk,
+salt, flours, baking powder, and nuts. Mix and turn into Criscoed
+mold, cover with greased paper and steam two hours. This nut bread
+is delicious served hot with butter. It may be served as a pudding
+with cream or liquid sauce.</p>
+
+<p>Sufficient for one loaf.</p>
+
+<br>
+<h3>Southern Spoon Bread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 tablespoonfuls melted Crisco<br>
+ 2 cupfuls cornmeal<br>
+ </td>
+<td>1 quart milk<br>
+ 1 teaspoonful salt<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">3 eggs<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Heat milk to boiling point, then stir in meal and salt; add
+Crisco and cook five minutes. Cool mixture, add yolks of eggs well
+beaten, then beat whites of eggs to stiff froth and fold in. Pour
+batter into Criscoed two-quart pan and bake in moderate oven forty
+minutes. Serve while hot, using a spoon with which to serve it.
+This is especially good served with roast pork.</p>
+
+<p>Sufficient for one large pan of bread.</p>
+
+<br>
+<h3>Spice Cookies</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 eggs<br>
+ 1-1/2 cupfuls brown sugar<br>
+ 1 cupful Crisco<br>
+ 1 cupful molasses<br>
+ 1/2 cupful sour milk<br>
+ 2 teaspoonfuls baking soda<br>
+ 1/2 teaspoonful black pepper<br>
+ </td>
+<td>1 teaspoonful salt<br>
+ 1 teaspoonful powdered cinnamon<br>
+ 1 teaspoonful powdered ginger<br>
+ 1 teaspoonful powdered cloves<br>
+ 1 teaspoonful grated nutmeg<br>
+ 1/2 teaspoonful baking powder<br>
+ Flour to make a stiff dough<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Beat eggs five minutes, then add sugar and beat five minutes,
+then add Crisco and beat until thoroughly mixed, add molasses,
+milk, soda, salt, spices, baking powder, and enough flour to make
+stiff dough. Leave mixture in basin until following day. Take
+pieces of dough and roll out, cut with small cutter, lay on
+Criscoed tins and bake in moderate oven from seven to ten
+minutes.</p>
+
+<p>Sufficient for ninety cookies.</p>
+
+<br>
+<p><a name="Page_113"></a></p>
+
+<h3>Swedish Coffee Bread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls hot milk<br>
+ 3/4 cupful sugar<br>
+ 1/2 cupful Crisco<br>
+ </td>
+<td>1/2 teaspoonful salt<br>
+ 15 cardamom seeds<br>
+ 1 yeast cake<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">2 cupfuls flour<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Remove seeds from cardamoms and grind fine, add to hot milk with
+Crisco, sugar, and salt. When lukewarm add yeast cake mixed with a
+little tepid water and flour. Mix and allow to rise. Then add flour
+enough to make stiff dough. Knead and let rise again, then make
+into rolls or loaves. Let rise again and bake in moderate oven till
+ready.</p>
+
+<p>Sufficient for eighteen rolls or two small loaves</p>
+
+<br>
+<h3>Swedish Rye Bread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls sugar<br>
+ 3 tablespoonfuls Crisco<br>
+ 2 teaspoonfuls salt<br>
+ </td>
+<td>1 yeast cake<br>
+ 3 cupfuls rye flour<br>
+ 1 cupful white flour<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">4 cupfuls boiling water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>In evening add Crisco, sugar, and salt to boiling water; cool,
+add yeast cake mixed with a little tepid water or sugar, rye flour
+and white flour. Allow to rise and in morning add more white flour,
+a little at a time, to make a stiff dough. Let rise, knead again
+and bake in Criscoed pie tins or cake tins as it will rise better
+than if baked in bread tins. Bake in hot oven half hour. When taken
+out of oven brush crust with a little melted Crisco.</p>
+
+<p>Sufficient for four loaves.</p>
+
+<br>
+<h3>Twin Biscuits</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful milk<br>
+ 1/2 teaspoonful salt<br>
+ </td>
+<td>2 teaspoonfuls baking powder<br>
+ 2 cupfuls flour<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">2 tablespoonfuls Crisco<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flour, baking powder, and salt together, rub in Crisco with
+tips of fingers, then add milk. Pat and roll out dough, cut with
+cutter, brush with melted Crisco, place one on top of another, lay
+on Criscoed tin and bake in hot oven from ten to twelve
+minutes.</p>
+
+<p>Sufficient for twelve biscuits.</p>
+
+<br>
+<h3>Waffles</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 cupfuls flour<br>
+ 2 tablespoonfuls melted Crisco<br>
+ 1/2 teaspoonful baking soda<br>
+ </td>
+<td>1 teaspoonful salt<br>
+ 1 tablespoonful sugar<br>
+ 2 cupfuls sour milk<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">2 eggs<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix and sift dry ingredients, add milk gradually, yolks of eggs
+well beaten, melted Crisco, and whites of eggs beaten to stiff
+froth; cook on hot waffle iron greased with Crisco. Serve with
+maple syrup, or honey and butter.</p>
+
+<p>Waffles may be served for breakfast, luncheon, supper or high
+tea. A waffle iron should fit closely on range, be well heated on
+one side, turned, heated on other side, and thoroughly greased with
+Crisco before iron is filled. In filling, put tablespoonful of
+mixture in each compartment near <a name="Page_114"></a>the center
+of iron, cover, and mixture will spread to fill iron. If
+sufficiently heated, it should be turned almost as soon as filled
+and covered. In using new iron, special care must be taken in
+greasing, or waffles will stick.</p>
+
+<p>Sufficient for six waffles.</p>
+
+<br>
+<h3>White Cookies</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls sugar<br>
+ 1 cupful Crisco<br>
+ 1/2 cupful thick sour milk<br>
+ 2 eggs<br>
+ </td>
+<td>1 teaspoonful baking soda<br>
+ 1 teaspoonful salt<br>
+ 1 teaspoonful vanilla extract<br>
+ 1/2 teaspoonful lemon extract<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Flour<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar together, add eggs well beaten, soda
+mixed with sour milk, salt, extracts, and about 5 cupfuls flour.
+Roll very thin, cut with cookie cutter, lay on Criscoed tins, bake
+in moderately hot oven five minutes. To keep any length of time,
+when cold, place in covered tin cans and set in cool place, and
+they will be as crisp as when first baked.</p>
+
+<p>Sufficient for ninety cookies.</p>
+
+<br>
+<h3>Yorkshire Fruit Loaves</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 lbs. flour<br>
+ 3/4 cupful Crisco<br>
+ 1 teaspoonful salt<br>
+ 2 cupfuls milk<br>
+ 1 yeast cake<br>
+ 1 cupful sugar<br>
+ </td>
+<td>1 cupful sultana raisins<br>
+ 1 cupful currants<br>
+ 1/2 cupful seeded raisins<br>
+ 1/2 cupful chopped candied citron peel<br>
+ 1 teaspoonful powdered ginger<br>
+ 1/2 teaspoonful powdered mace<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Heat Crisco in milk, then cool and add yeast cake mixed with a
+little sugar; stir in flour and salt, and allow to rise four hours.
+Mix sugar, fruit, peel, and spices into risen dough. Let rise again
+then divide into two Criscoed loaf tins. Allow to rise fifteen
+minutes, then bake in moderate oven one and a half hours.</p>
+
+<p>Sufficient for two medium-sized loaves.</p>
+
+<br>
+<h3>Water Bread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls boiling water<br>
+ 2 tablespoonfuls Crisco<br>
+ 1 tablespoonful sugar<br>
+ </td>
+<td>2 teaspoonfuls salt<br>
+ 1/4 yeast cake dissolved in<br>
+ 1/4 cupful lukewarm water<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">About six cupfuls sifted flour<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix Crisco, sugar and salt, pour on boiling water; when lukewarm
+add dissolved yeast cake. Stir in enough flour to make a batter;
+beat well, then add more flour, a little at a time to make stiff
+dough, mixing with a knife. Turn on a floured board; knead until it
+is smooth, elastic and does not stick to the board. Put into a bowl
+greased with Crisco, cover closely and let stand in a warm place
+over night. The first thing in the morning knead again until fine
+grained; shape into loaves and place in a warm pan greased with
+Crisco. Cover and put in a warm place. When double in bulk, bake in
+a hot oven. Bake one hour.</p>
+
+<hr style="WIDTH: 65%">
+<a name="CAKES"></a><a name="Page_115"></a>
+
+<div id="cakes">
+<p>There are five principal ways of making cakes.</p>
+
+<p>The first method is used for plain cakes. The shortening is
+rubbed into the flour in the same way as for short pastry; then the
+dry ingredients, such as sugar, fruit, and spice, are added, and
+lastly the eggs and milk. Then all are mixed well together.</p>
+
+<p>The second way is used for fruit, pound, and seed cakes. The
+shortening and sugar are creamed together, the eggs beaten in one
+at a time, and the fruit and flour stirred in lightly and quickly
+at the last.</p>
+
+<p>In the third way the eggs and sugar are beaten together until
+thick and creamy, then the flour is stirred in lightly and quickly.
+This is used chiefly for sponge cakes and cakes of that
+texture.</p>
+
+<p>For the fourth way the sugar, shortening, milk, and syrup or
+molasses are melted together, then cooled slightly and added to the
+dry ingredients. This method is used for ginger-breads.</p>
+
+<p>In the fifth way the sugar and eggs are beaten thoroughly over
+boiling water, then cooled before the melted shortening and dry
+ingredients are added. This method is used for Gennoise cake and
+some kinds of layer cakes. Care must be taken to insure the right
+consistency of cakes. The mixture should be fairly stiff. If too
+moist the fruit will sink to the bottom. For rich cakes the tins
+should be lined with paper, the paper coming a short distance above
+the tins, so that the cake is protected as it rises. For very rich
+fruit cakes, experience has shown that it is best not to grease the
+paper or tin. The cake is not so liable to burn, and the paper can
+be removed easily when the cake is done without injuring it. On the
+other hand, if tins are lined for sponge cakes or jelly-rolls, the
+paper should be greased.</p>
+
+<p><a name="Page_116"></a>When making cakes in which baking powder,
+carbonate of soda, cream of tartar or tartaric acid are used,
+almost everything depends upon the handling, which should be as
+light and as little as possible. The more rapidly such cakes are
+made the better they will be. Two cooks working from the same
+recipe will often produce entirely different results, if one kneads
+her mixture as if it were household bread, while the other handles
+it with due lightness of touch. As soon as the baking powder or
+other rising medium is added to the mixture, the cake should be put
+into the oven as quickly as possible. Soda alone is never good in a
+cake where there is shortening, unless some substance containing
+acid is used along with it. Molasses is one of the substances
+containing acid.</p>
+
+<p>The greatest care and cleanliness must be exercised in all cake
+making; and accuracy in proportioning the materials to be used is
+indispensable. The flour should be thoroughly dried and sifted, and
+lightly stirred in. Always sift flour before measuring, then sift
+it again with the baking powder to insure a thorough blending.</p>
+
+<p>Good cakes never can be made with indifferent materials. Eggs
+are used both as an aerating agent and as one of the "wetting"
+materials. It is not economy to buy cheap eggs, for such eggs are
+small, weak, colorless, and often very stale. Eggs should be well
+beaten, yolks and whites separately, unless other directions are
+given. The yolks must be beaten to a thick cream and the whites
+until they are a solid froth. Sugar tends to improve the texture of
+cakes, and when cheap cakes are made, plenty should be used,
+provided that the cake is not made too sweet. It should be
+dissolved before being added to the fat and the flour.</p>
+
+<p>For best cakes, and all that are required of a light color,
+fine-grained sugar should be used. With coarse-grained sugar there
+is danger of producing specks which show on the cakes after baking,
+unless they have been made by the method of beating up the eggs and
+sugar together with a beater over hot water. This method will
+dissolve the grains of sugar.</p>
+
+<p>Always buy the best fruits for cake making, as they are sweetest
+and cleanest. Currants and sultana raisins for cakes should not be
+too large, but of medium size, sweet and fleshy. Cheap dry sultanas
+should not be used. Though there is no need to wash sultanas, yet
+if the fruit is inclined <a name="Page_117"></a>to be very dry, it
+will be better to do so than to put them in to spoil the appearance
+and the flavor of the cake. Currants always should be washed,
+cleaned, and dried before using. Orange, lemon, and citron peel
+should be of good color and flavor. They should not be added to
+cake mixture in chunks, as often is done, but should be in long
+shredded pieces. Large pieces of peel are sometimes the cause of a
+cake cutting badly. In making fruit cakes add the fruit before the
+flour, as this will prevent it falling to the bottom.</p>
+
+<p>If a cake cracks open while baking, the recipe contains too much
+flour. There are two kinds of thick crusts which some cakes have.
+The first of these is caused by the cake being overbaked in a very
+hot oven. Where this is so, the cake, if a very rich one, has a
+huge crack in the top caused by the heat of the oven forming a
+crust before the inside has finished aerating; then as the interior
+air or gas expands, it cracks the crust to escape. This crack
+spoils the appearance of the cake, and when cut it generally will
+be found to be close and heavy in texture. To guard against this it
+is necessary to bake them at a suitable temperature, noting that
+the richer the cake the longer the fruit takes to bake.</p>
+
+<p>The second kind of thick crust referred to may only be on top of
+the cake, and in this case may be caused by an excess of fat and
+sugar being mixed together, or otherwise insufficient flour. In
+this case the mixture will not bake, but only forms a kind of syrup
+in the oven, and the cake sinks in the center. A cake made under
+such conditions would have a thick shiny crust, and be liable to
+crumble when touched. The inside of the cake would be heavy, having
+more the appearance of pudding than cake.</p>
+
+<p>Successful cake making means constant care. In recipes in which
+milk is used as one ingredient, either sweet or buttermilk may be
+used but not a mixture of both. Buttermilk makes a light, spongy
+cake, and sweet milk makes a cake which cuts like pound cake. <i>In
+creaming shortening and sugar, when the shortening is too hard to
+blend easily warm the bowl slightly, but do not heat the
+shortening, as this will change both the flavor and texture of the
+cake.</i> For small cakes have a quick oven, so that they set right
+through, and the inside is baked by the time the outside is
+browned. For all large cakes have a quick oven at first, to raise
+them nicely and prevent the fruit sinking to the bottom. The oven
+then should be allowed to become slower to fire the cakes
+thoroughly.</p>
+
+<p><a name="Page_118"></a>Cake must not be hurried. Keep the oven
+steady though slow, and after putting a large cake into it do not
+open the door for at least twenty minutes. During baking, do not
+open the door unnecessarily, or in fact do anything to jar the cake
+lest the little bubbles formed by the action of the baking powder
+burst, causing the gas to escape and the cake to sink. This
+produces what is known as a "sad" cake, but refers probably to the
+state of mind of the cook. A very light cake put into a quick oven'
+rises rapidly round the sides, but leaves a hollow in the
+middle.</p>
+
+<p>If a cake is made too light with eggs or powder and an
+insufficient quantity of flour is added it will drop in the center.
+Another frequent cause is the moving of cakes while in the oven
+before the mixture has set properly. The same defect is produced if
+the cakes are removed from the oven before being baked
+sufficiently. When a cake batter curdles, the texture will not be
+so even as if the curdling had not taken place. Sometimes the
+mixture will curdle through the eggs being added too quickly, or if
+the shortening contains too much water. This forms a syrup with the
+sugar, and after a certain quantity of eggs have been added the
+batter will slip and slide about, and will not unite with the other
+ingredients. Weak, watery eggs are another cause of this happening;
+and although this may be checked by adding a little flour at the
+right time, yet the cake would be better if it were unnecessary to
+add any flour until all the eggs had been beaten in, that is, if
+the batter had not curdled. Before turning out a cake allow it to
+remain in the tin for a few minutes. It is best to lay it on a wire
+cake stand, or lay it on a sieve; but if you do not possess these,
+a loosely made basket turned upside down will do. If the cake will
+not turn out of the tin easily, rest it on its side, turning it
+round in a couple of minutes and it may loosen, if not, pass a
+knife round the edge, turn the cake over on a clean cloth, and let
+it stand a few minutes.</p>
+
+<p>Do not place cakes in a cold place or at an open window, or the
+steam will condense and make them heavy. A rich cake improves in
+flavor and becomes softer with keeping (from 2 to 6 weeks,
+according to quality) before cutting. Wrap, when cold, first in a
+clean towel, then in paper. After a week remove the paper and put
+the cake into a tin wrapped in the towel. Small cakes may be baked
+in tiny molds or tins, or baked in a flat sheet, and then cut out
+into squares, <a name="Page_119"></a>diamonds or rounds. Then they
+can be frosted or coated with cream and decorated with cherries or
+other crystallized fruits. If a real distinction is desired, they
+may be placed in tiny crinkled paper cases, bought by the hundred
+at a trifling cost.</p>
+
+<p>Cake tins should be greased with Crisco and dredged with flour,
+the superfluous flour shaken out, or they can be fitted with paper
+which has been greased with Crisco. When creaming Crisco and sugar,
+do not grudge hard work; at this stage of manufacture the tendency
+is to give insufficient work, with the result that the lightness of
+the cake is impaired.</p>
+</div>
+
+<center><img title="" alt="Cakes and Crisco" src="images/img60.jpg"
+width="875" height="214"></center>
+
+<br>
+<h3>Apple Sauce Fruit Cake without Milk</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful brown sugar<br>
+ 1-1/2 cupfuls apple sauce<br>
+ 2-1/2 cupfuls flour<br>
+ 1/2 cupful Crisco<br>
+ 1 lb. raisins<br>
+ 1 teaspoonful powdered cloves<br>
+ </td>
+<td>1 teaspoonful powdered cinnamon<br>
+ 1 teaspoonful grated nutmeg<br>
+ 2 teaspoonfuls baking soda<br>
+ 1/2 teaspoonful salt<br>
+ 3 tablespoonfuls vinegar<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar thoroughly together, add apple sauce,
+flour, raisins, spices, salt, and soda mixed with vinegar. Mix and
+pour into greased and floured cake tin and bake in moderate oven
+one and a half hours.</p>
+
+<p>Sufficient for one cake.</p>
+
+<br>
+<h3>Black Cake with Prune Filling</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1-1/2 cupfuls sugar<br>
+ 1/2 teaspoonful salt<br>
+ 3 eggs<br>
+ 1/2 cupful Crisco<br>
+ 1 cupful milk<br>
+ </td>
+<td>1/2 teaspoonful baking soda<br>
+ 2 cupfuls flour<br>
+ 1 teaspoonful baking powder<br>
+ 1/2 teaspoonful vanilla extract<br>
+ 1/3 cake chocolate<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Filling</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 cupful sugar<br>
+ 1/3 cupful boiling water<br>
+ 1 white of egg<br>
+ </td>
+<td>1/2 cupful stoned stewed prunes<br>
+ 1/3 cupful blanched chopped almonds<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For cake.</i> Beat 1 egg in double boiler, add 1/2 cupful
+milk, 1/2 cupful sugar and chocolate; mix well and cook until it
+thickens. Cool and set aside. Cream Crisco with remainder of sugar,
+add salt, eggs well beaten, soda mixed with remainder of milk,
+flour, baking powder and <a name="Page_120"></a>vanilla. Mix well
+and add chocolate paste, and divide into two Criscoed and floured
+layer cake tins. Bake twenty minutes in moderate oven.</p>
+
+<p><i>For filling.</i> Boil sugar and water together without
+stirring until it forms a soft ball when tried in cold water, or
+240&deg; F., then pour it over the beaten white of egg, beating all
+the time. Now add chopped prunes and almonds and beat well. Put
+between layers of cake.</p>
+
+<p>Sufficient for one good-sized layer cake.</p>
+
+<br>
+<h3>Pound Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls sugar<br>
+ 2 cupfuls Crisco<br>
+ 2 teaspoonfuls salt<br>
+ </td>
+<td>12 eggs<br>
+ 4 cupfuls flour<br>
+ 1/2 teaspoon powered mace<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">3 tablespoons brandy<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar thoroughly together, add yolks of eggs
+well beaten, fold in whites of eggs beaten to a stiff froth, add
+brandy, flour, salt and mace, and mix lightly and quickly. Turn
+into a papered cake pan and bake in a slow oven for one hour and
+twenty minutes.</p>
+
+<p>Sufficient for one large cake.</p>
+
+<br>
+<h3>Boiling Water Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful boiling water<br>
+ 1 cupful sugar<br>
+ 1/2 cupful Crisco<br>
+ 1 egg<br>
+ 1/4 cupful chopped candied citron peel<br>
+ 1 cupful sultana raisins<br>
+ </td>
+<td>2-1/2 cupfuls flour<br>
+ 1/2 teaspoon salt<br>
+ 2 teaspoonfuls baking powder<br>
+ 1/4 teaspoonfuls grated nutmeg<br>
+ 1/2 teaspoon lemon extract<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put Crisco and sugar into basin, pour boiling water over them;
+let stand till cold, then add egg well beaten, sift in flour, salt,
+baking powder, and nutmeg, add peel, raisins, and lemon extract,
+and mix well. Turn into greased and floured small square tin and
+bake in moderate oven half hour. Cool and cover with boiled
+frosting.</p>
+
+<p>Sufficient for one small cake.</p>
+
+<br>
+<h3>Butterless-Milkless-Eggless Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls brown sugar<br>
+ 2/3 cupful Crisco<br>
+ 2 cupfuls water<br>
+ 2 cupfuls sultana raisins<br>
+ 2 cupfuls seeded raisins<br>
+ 1 teaspoonful salt<br>
+ 2 teaspoonfuls powdered cinnamon<br>
+ 1 teaspoonful powdered cloves<br>
+ </td>
+<td>3 tablespoonfuls warm water<br>
+ 1/2 teaspoonful powdered mace<br>
+ 1/2 teaspoonful grated nutmeg<br>
+ 2 teaspoonfuls baking soda<br>
+ 4 cupfuls flour<br>
+ 1 teaspoonful baking powder<br>
+ 1-1/2 cupfuls chopped nut meats<br>
+ 3 tablespoons warm water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put Crisco into saucepan, add sugar, water, raisins, salt, and
+spices, and boil three minutes. Cool, and when cold add flour,
+baking powder, soda dissolved in warm water and nut meats. Mix and
+turn into Criscoed and floured cake tin and bake in slow oven one
+and a half hours.</p>
+
+<p>Sufficient for one medium-sized cake.</p>
+
+<br>
+<p><a name="Page_121"></a></p>
+
+<h3>Caramel Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td align="center" colspan="2"><b>For Cake</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1-1/4 cupfuls sifted sugar<br>
+ 2 eggs<br>
+ 1/2 cupful Crisco<br>
+ 1 cupful cold water<br>
+ 3 cupfuls flour<br>
+ </td>
+<td>2 teaspoonfuls baking powder<br>
+ 1 teaspoonful vanilla extract<br>
+ 1/2 cupful granulated sugar<br>
+ 1/2 teaspoonful salt<br>
+ 1/4 cupful boiling water<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Filling</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 teaspoonful Crisco<br>
+ 1 ounce chocolate<br>
+ 1 teaspoonful vanilla extract<br>
+ 1/2 cupful hot water<br>
+ </td>
+<td>1/2 cupful brown sugar<br>
+ 1/2 cupful granulated sugar<br>
+ Pinch salt<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For cake</i>. Put granulated sugar into small pan and melt
+over fire till brown, remove from fire, add boiling water, stir
+quickly, return to stove, and stir until thick syrup; set aside to
+cool. Beat Crisco and sugar to a cream, add eggs well beaten,
+flour, baking powder, salt, vanilla, three tablespoonfuls of the
+syrup and water. Mix and beat two minutes, then divide into two
+Criscoed and floured layer tins and bake in moderate oven twenty
+minutes.</p>
+
+<p><i>For filling</i>. Melt granulated sugar in small pan and stir
+until it becomes a light brown syrup, add the water gradually, then
+brown sugar, Crisco, salt, and chocolate stirring all the time.
+Cook until it forms a soft ball when tried in cold water, or
+240&deg; F. Remove from fire, add vanilla, beat until creamy, then
+spread between cakes.</p>
+
+<p>Sufficient for one layer cake.</p>
+
+<br>
+<h3>Chocolate Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td align="center" colspan="2"><b>For Cake</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 cupful sugar<br>
+ 3/4 teaspoonful salt<br>
+ 1/4 cupful grated chocolate<br>
+ 3/4 cupful Crisco<br>
+ 5 eggs<br>
+ </td>
+<td>2 cupfuls flour<br>
+ 1 teaspoonful baking powder<br>
+ 1/2 cupful sultana raisins<br>
+ 1/2 cupful candied chopped citron peel<br>
+ <br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Chocolate Frosting</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 2 squares melted bitter chocolate<br>
+ 2 cupfuls powdered sugar<br>
+ </td>
+<td>6 tablespoonfuls coffee<br>
+ 1/4 teaspoonful salt<br>
+ 1/2 teaspoonful vanilla extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For cake</i>. Cream Crisco; add sugar gradually, yolks of
+eggs well beaten, milk, flour, salt, baking powder, grated
+chocolate, citron, and raisins. Mix and beat two minutes, then fold
+in stiffly beaten whites of eggs. Turn into Criscoed and floured
+tin and bake for one and a quarter hours in a moderate oven. When
+cold cover with frosting.</p>
+
+<p><i>For chocolate frosting</i>. Knead Crisco into sugar. Melt
+chocolate, add coffee, sugar, salt, and Crisco, and stir until
+thick, then add vanilla <a name="Page_122"></a>and put away to
+cool. When cold spread on cake. This frosting may be used any time.
+It is just as good made one day and used the next by adding a
+little more hot coffee. It is always soft, creamy and
+delicious.</p>
+
+<p>Sufficient for one cake.</p>
+
+<br>
+<h3>Cocoanut Layer Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td align="center" colspan="2"><b>For Cake</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 cupful sugar<br>
+ 3 cupfuls flour<br>
+ 1/2 teaspoonful salt<br>
+ 4 eggs<br>
+ </td>
+<td>1/2 cupful Crisco<br>
+ 1 cupful milk<br>
+ 2 teaspoonfuls vanilla extract<br>
+ 3 teaspoonfuls baking powder<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Filling</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 teaspoonful Crisco<br>
+ 1 cupful sugar<br>
+ 1 cupful water<br>
+ Pinch cream of tartar<br>
+ </td>
+<td>1 teaspoonful vanilla extract<br>
+ 1 white of egg<br>
+ 1/2 cupful chopped cocoanut<br>
+ 1/4 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For cake</i>. Cream Crisco and sugar together, sift the
+flour, baking powder, and salt, and add alternately with the beaten
+yolks of eggs and milk. Beat thoroughly, then add stiffly beaten
+whites of eggs and flavoring and mix gently. Grease layer tins with
+Crisco then flour them and divide mixture into three portions. Bake
+in a moderate oven twenty minutes.</p>
+
+<p><i>For filling</i>. Boil water and sugar together, add Crisco
+and cream of tartar, and boil until it forms a soft ball when tried
+in cold water, or 240&deg; F. Beat white of egg to stiff froth, add
+salt, then pour in syrup gradually, add vanilla and beat until
+thick and cold. Spread on cake and sprinkle over with cocoanut.</p>
+
+<p>Sufficient for three layers.</p>
+
+<br>
+<h3>Coffee Layer Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td align="center" colspan="2"><b>Dark Part</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 cupful dark brown sugar<br>
+ 2/3 cupful cold strong coffee<br>
+ 3 yolks of eggs<br>
+ 1/2 cupful Crisco<br>
+ 1 tablespoonful molasses<br>
+ 1/4 cupful raisins<br>
+ </td>
+<td>2 cupfuls flour<br>
+ 2 teaspoonfuls baking powder<br>
+ 1/2 teaspoonful powdered cinnamon<br>
+ 1/2 teaspoonful powdered cloves<br>
+ 1/2 teaspoonful grated nutmeg<br>
+ 1/2 teaspoonful salt<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>White Part</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1/2 cupful Crisco<br>
+ 1 cupful granulated sugar<br>
+ 3 whites of eggs<br>
+ 2/3 cupful milk<br>
+ </td>
+<td>2 cupfuls flour<br>
+ 2 teaspoonfuls baking powder<br>
+ 1 teaspoonful vanilla extract<br>
+ 1/2 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For dark part</i>. Cream Crisco and sugar, add yolks well
+beaten, coffee, molasses, flour, salt, baking powder, spices and
+raisins. Mix and divide into two Criscoed and floured layer tins
+and bake in moderately hot oven twenty minutes.</p>
+
+<p><i>For white part</i>. Cream Crisco and sugar, add milk,
+vanilla, flour, salt, baking powder, then fold in stiffly beaten
+whites of eggs. Bake in two layers. Put layers together and ice
+with following frosting.</p>
+
+<p><a name="Page_123"></a>Put 2 cupfuls dark brown sugar and 3/4
+cupful water into saucepan, add 1 tablespoonful Crisco and 1
+teaspoonful vanilla extract. Boil till mixture forms soft ball when
+tried in cold water or 240&deg; F., remove from stove, beat till it
+begins to cream, then add 1 cupful chopped raisins. Spread on cake
+and allow to dry.</p>
+
+<p>Sufficient for one large layer cake.</p>
+
+<br>
+<h3>Cream Puffs</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful water<br>
+ 1 cupful flour<br>
+ </td>
+<td>4 eggs<br>
+ 5 tablespoonfuls Crisco<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/4 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put Crisco into small saucepan add water, bring to boiling
+point, add quickly flour and salt, stir well with wooden spoon
+until mixture leaves sides of pan, remove pan from fire, allow
+mixture to become cool, but not cold, add eggs, one at a time, and
+beat each one thoroughly in. Set in cool place one hour. Put
+mixture into forcing bag with tube and force it on to a tin greased
+with Crisco into small rounds; bake in hot oven forty minutes. When
+cold split them open on one side and fill with whipped cream
+sweetened and flavored to taste.</p>
+
+<p>To make eclairs with this mixture press it on to tins in strips
+three and a half inches long, and a little distance apart. Brush
+over tops with beaten egg and bake in moderate oven thirty minutes.
+Cut open one side then fill and dip top into chocolate icing.</p>
+
+<p>Sufficient for fifteen cream puffs.</p>
+
+<br>
+<h3>Cream Puff Balls</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful flour<br>
+ 1/2 cupful Crisco<br>
+ </td>
+<td>1/2 cupful water<br>
+ 4 eggs<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/2 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put Crisco and water into small saucepan, bring to boil, add
+quickly flour and salt, stir well with wooden spoon until mixture
+leaves sides of pan, remove from fire, allow to cool, but not
+become cold, add eggs, beating each one thoroughly in. Turn mixture
+on to well Criscoed plate and divide into small puffs or cakes. Put
+on Criscoed tins and bake a golden brown in hot oven, thirty
+minutes. These puffs may be filled with preserves, custard, or
+savory mixtures.</p>
+
+<p>Sufficient for thirty puffs.</p>
+
+<br>
+<h3>Crisco Fruit Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1-1/2 cupfuls Crisco<br>
+ 2 cupfuls sugar<br>
+ 4 cupfuls flour<br>
+ 6 eggs<br>
+ 1 wineglassful brandy<br>
+ 1/2 lb. blanched and chopped almonds<br>
+ 1/2 lb. English walnut meats (broken in small pieces)<br>
+ 1/2 lb. stoned and chopped dates<br>
+ 1 lb. currants<br>
+ </td>
+<td>1 lb. seeded raisins<br>
+ 1 lb. glace cherries<br>
+ 1 teaspoonful baking soda<br>
+ 1 teaspoonful salt<br>
+ 1/2 cupful New Orleans molasses<br>
+ 1/2 cupful cold black coffee<br>
+ 1 teaspoonful grated nutmeg<br>
+ 2 teaspoonfuls powdered cinnamon<br>
+ 1 teaspoonful powdered cloves<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar together, add eggs well beaten, beat five
+minutes, then add coffee, soda mixed with molasses, brandy, flour
+sifted <a name="Page_124"></a>with salt and spices. Now add
+raisins, currants, dates, cherries cut in halves, and nuts. Mix
+carefully and turn into Criscoed and papered tin and bake in
+moderate oven two and a half hours. Brandy may be omitted.</p>
+
+<p>Sufficient for one large cake.</p>
+
+<br>
+<h3>Devils Food Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1-1/2 cupfuls sugar<br>
+ 1-1/2 cupfuls milk<br>
+ 1/2 cake chocolate<br>
+ 2 teaspoonfuls vanilla extract<br>
+ 2 eggs<br>
+ </td>
+<td>2 cupfuls flour<br>
+ 1/2 cupful Crisco<br>
+ 1 teaspoonful baking soda<br>
+ 3 tablespoonfuls boiling water<br>
+ Boiled frosting<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/2 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put 1/2 cupful of sugar into small saucepan, add chocolate and 1
+cupful milk. Put on stove and stir till it boils five minutes,
+stirring now and then. Remove from fire, add vanilla and set aside
+to cool. Beat Crisco and remainder of sugar to light cream, then
+add eggs well beaten and beat two minutes. Now add remainder of
+milk, soda dissolved in boiling water, flour, salt, and chocolate
+mixture. Mix carefully and divide into two large greased and
+floured layer tins and bake in moderate oven twenty-five minutes.
+Turn to cool and put together with boiled frosting.</p>
+
+<p>Sufficient for two large layers.</p>
+
+<br>
+<h3>Peach Shortcake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls sugar<br>
+ 1 cupful milk<br>
+ 5 eggs<br>
+ 3 cupfuls flour<br>
+ </td>
+<td>3/4 cupful Crisco<br>
+ 1 teaspoonful baking powder<br>
+ 1/2 teaspoonful salt<br>
+ 1 teaspoonful almond extract<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Quartered peaches<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar together, then add milk, eggs one by one,
+always beating well between each one, flour sifted with baking
+powder and salt, then add extract. Mix and divide into two layer
+tins that have been greased with Crisco and bake twenty minutes in
+moderate oven. Turn out and spread with butter. Put together with
+quartered and sweetened peaches and pile some peaches on top.</p>
+
+<p>Sufficient for one cake.</p>
+
+<br>
+<h3>Strawberry Shortcake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 cupfuls flour<br>
+ 1/2 cupful Crisco<br>
+ 1/2 teaspoonful salt<br>
+ 3 teaspoonfuls baking powder<br>
+ </td>
+<td>1 egg<br>
+ 2 tablespoonfuls sugar<br>
+ 1 cupful milk<br>
+ 1-1/2 pints strawberries<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 cupful whipped cream<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift the flour with the baking powder, salt and sugar, then cut
+in the Crisco with a knife, add egg well beaten, and milk. The
+dough should be a soft one. Roll in two layers, spread in two
+Criscoed pans and bake in a hot oven until a light brown color.
+Mash and sweeten one cupful of the strawberries, put on one layer,
+then place second layer on top. Sweeten remainder of strawberries,
+spread on top layer, and cover with the whipped cream. Decorate
+with whole ripe strawberries.</p>
+
+<br>
+<p><a name="Page_125"></a></p>
+
+<h3>Fig Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful sugar<br>
+ 3 eggs<br>
+ 1 cupful milk<br>
+ 2 teaspoonfuls powdered cinnamon<br>
+ 3 cupfuls flour<br>
+ 1/2 cupful Crisco<br>
+ </td>
+<td>3 teaspoonfuls baking powder<br>
+ 1/2 teaspoonful salt<br>
+ 1 teaspoonful vanilla extract<br>
+ 1/2 teaspoonful grated nutmeg<br>
+ 1 cupful shredded figs<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Wash and dry figs then shred them. Cream Crisco and sugar
+together, add eggs well beaten, and beat five minutes. Sift dry
+ingredients, and add to first mixture alternately with milk. Add
+figs and flavorings and turn into Criscoed and floured cake tin.
+Bake one hour in moderate oven.</p>
+
+<p>Sufficient for one small cake.</p>
+
+<br>
+<h3>Gennoise Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3/4 cupful flour<br>
+ 6 tablespoonfuls sugar<br>
+ 6 tablespoonfuls melted Crisco<br>
+ 4 eggs<br>
+ </td>
+<td>1 teaspoonful baking powder<br>
+ 1/2 teaspoonful almond extract<br>
+ Boiled frosting<br>
+ Preserved cherries or cocoanut<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/4 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Break eggs into bowl, add sugar and beat for ten minutes over a
+pan of boiling water. Remove from water and beat till mixture is
+thick and cold; remove beater, sift in flour, salt, and baking
+powder; mix carefully, add melted Crisco and almond extract. Turn
+at once into small square greased and papered tin and bake in a
+moderate oven twenty minutes. Turn out and remove paper. Cool and
+cut in eight square pieces. Cover with boiled frosting and decorate
+with cherries or cocoanut.</p>
+
+<p>Sufficient for eight small cakes.</p>
+
+<br>
+<h3>Gingerbread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 cupful sugar<br>
+ 1 egg<br>
+ 1/2 cupful molasses<br>
+ 1/2 cupful milk<br>
+ 1-1/3 cupfuls flour<br>
+ 1/4 cupful Crisco<br>
+ </td>
+<td>1 teaspoonful salt<br>
+ 2 teaspoonfuls powdered ginger<br>
+ 1 teaspoonful powdered cinnamon<br>
+ 1/2 teaspoonful powdered cloves<br>
+ 1/2 teaspoonful baking soda or 2 teaspoonfuls baking powder<br>
+ <br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>Sauce</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 teaspoonful Crisco<br>
+ 1 cupful (1/2 lb.) maple sugar<br>
+ </td>
+<td>1 tablespoonful flour<br>
+ 1 egg<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 cupful boiling water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For cake</i>. Cream Crisco and sugar together, add egg well
+beaten, molasses, milk, soda, flour, salt, and spices. Mix and turn
+into Criscoed tin and bake in moderate oven forty minutes.</p>
+
+<p><a name="Page_126"></a><i>For sauce</i>. Dissolve maple sugar in
+boiling water. Rub together Crisco and flour. Add gradually boiling
+syrup; and lastly the beaten egg. Then return to fire and stir
+briskly until thickened.</p>
+
+<p>Sufficient for one small gingerbread.</p>
+
+<br>
+<h3>Golden Orange Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls sugar<br>
+ 1 teaspoonful salt<br>
+ 1 teaspoonful orange extract<br>
+ 1 cupful milk<br>
+ </td>
+<td>5 eggs or yolks of 10 eggs<br>
+ 4 cupfuls flour<br>
+ 1 cupful Crisco<br>
+ 4 teaspoonfuls baking powder<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Orange icing<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For cake</i>. Cream Crisco and sugar together, add salt, eggs
+well beaten, orange extract, and flour and baking powder
+alternately with milk. Mix carefully and turn into Criscoed and
+floured cake tin and bake in moderate oven about one hour. This
+mixture may be baked in layers.</p>
+
+<p><i>For icing</i>. Boil 1 cupful water with 2 cupfuls sugar till
+it forms soft ball when tried in cold water, or 240&deg; F., then
+pour over well beaten yolks of four eggs, beat until smooth and
+thick, add 1-1/2 teaspoonfuls orange extract and spread at once on
+cake.</p>
+
+<p>Sufficient for one large cake.</p>
+
+<br>
+<h3>Gold Cake</h3>
+
+<center><i>(Kate B. Vaughn)</i>
+
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3/4 cupful sugar<br>
+ 5 tablespoonfuls Crisco<br>
+ 1/2 cupful milk<br>
+ 4 yolks of eggs<br>
+ </td>
+<td>1-1/2 cupfuls flour<br>
+ 1/2 teaspoonful salt<br>
+ 3 teaspoonfuls baking powder<br>
+ 1/2 teaspoonful lemon extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar together. Beat egg yolks very light and
+add to creamed mixture. Add dry ingredients, milk, and lemon
+extract and mix well. Turn into a small Criscoed and floured cake
+tin and bake in moderate oven forty-five minutes.</p>
+
+<p>Sufficient for one small cake.</p>
+
+<br>
+<h3>Hurry Up Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3/4 cupful sugar<br>
+ 1-1/2 cupfuls flour<br>
+ 4 tablespoonfuls Crisco<br>
+ 1/2 teaspoonful almond extract<br>
+ </td>
+<td>1/2 teaspoonful lemon extract<br>
+ 2 whites of eggs<br>
+ 1/4 teaspoonful salt<br>
+ 2 teaspoonfuls baking powder<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Milk<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flour, baking powder, salt and sugar into bowl. Put whites
+of eggs into measuring cup, add Crisco, and fill cup with milk. Add
+to dry mixture with extracts and beat vigorously six minutes. Pour
+into small Criscoed and floured cake tin and bake in moderate oven
+forty-five minutes. Cake may be frosted if liked.</p>
+
+<p>Sufficient for one small cake.</p>
+
+<br>
+<p><a name="Page_127"></a></p>
+
+<h3>Crisco Sponge Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 eggs<br>
+ 1 cupful sugar<br>
+ 1/2 cupful Crisco<br>
+ 1/2 teaspoonful salt<br>
+ </td>
+<td>1-1/4 cupfuls flour<br>
+ 2 teaspoonfuls baking powder<br>
+ 1/2 teaspoonful orange extract<br>
+ 1/2 cupful cold water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco; add salt, yolks of eggs well beaten, and sugar,
+and beat for five minutes, add orange extract and cold water. Beat
+up whites of eggs to a stiff froth and add alternately with the
+flour sifted with the baking powder. Divide into Criscoed and
+floured gem pans and bake in a moderate oven for fifteen
+minutes.</p>
+
+<p>Sufficient for twelve cakes.</p>
+
+<br>
+<h3>Sand Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful Crisco<br>
+ 1 cupful sugar<br>
+ 1 teaspoonful salt<br>
+ </td>
+<td>5 eggs<br>
+ 1/2 lb. cornstarch<br>
+ 1 teaspoonful lemon extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream the Crisco and salt, add sugar by tablespoonfuls, beating
+all the time, then add the yolks of the eggs each one separately,
+then add the cornstarch by tablespoonfuls, lemon extract and lastly
+whites of eggs beaten to a stiff froth. Turn into a papered cake
+tin and bake in moderate oven for three-quarters of an hour.
+Sufficient for one cake.</p>
+
+<br>
+<h3>Lady Baltimore Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td align="center" colspan="2"><b>(White Cake)</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 cupful sugar<br>
+ 3/4 cupful Crisco<br>
+ 1/2 cupful cold water<br>
+ 1 teaspoonful vanilla extract<br>
+ </td>
+<td>2-1/2 cupfuls flour<br>
+ 2-1/2 teaspoonfuls baking powder<br>
+ 1/2 teaspoonful salt<br>
+ 6 whites of eggs<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For the Filling</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 cupful sugar<br>
+ 1/2 cupful boiling water<br>
+ 2 whites of eggs<br>
+ 1 teaspoonful vanilla extract<br>
+ </td>
+<td>Pinch cream of tartar<br>
+ 1/2 cupful chopped candied cherries<br>
+ 1/2 cupful chopped candied pineapple<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For cake.</i> Cream Crisco and sugar together. Sift together
+three times dry ingredients and add alternately with water. Add
+vanilla, beat mixture well, then fold in stiffly beaten whites of
+eggs. Divide into two Criscoed and floured layer cake tins and bake
+in moderate oven twenty-five minutes.</p>
+
+<p><i>For filling.</i> Put sugar and water into saucepan, stir till
+boiling, add cream of tartar, then boil until it forms a soft ball
+when tried in cold water, or 240&deg; F.; pour on to the stiffly
+beaten whites of eggs, pouring in a steady stream and very slowly,
+adding while beating vanilla, cherries and pineapple, beat till
+thick and divide between and on top of cake.</p>
+
+<p>Sufficient for one large layer cake.</p>
+
+<br>
+<h3>Lemon Layer Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>6 tablespoonfuls sugar<br>
+ 3 tablespoonfuls Crisco<br>
+ 3 eggs<br>
+ </td>
+<td>1/4 teaspoonful salt<br>
+ 1 teaspoonful baking powder<br>
+ 12 tablespoonfuls flour<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Grated rind 1 lemon<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Lemon Filling</b><br>
+ <a name="Page_128"></a> </td>
+</tr>
+
+<tr>
+<td>4 tablespoonfuls Crisco<br>
+ 2 lemons<br>
+ 3/4 cupful sugar<br>
+ </td>
+<td>4 yolks of eggs<br>
+ 1 white of egg<br>
+ 1/4 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For cake.</i> Put the eggs, sugar, and lemon rind into basin,
+stand it over pan of boiling water, and beat until warm; then
+remove from hot water, and continue beating until mixture is stiff
+and cold; then add flour mixed with baking powder and salt, and
+pass through sieve, add Crisco melted but cool, taking care to stir
+very gently, but on no account beat it. Divide mixture into two
+small Criscoed and floured layer cake tins, and bake ten minutes in
+moderately hot oven. Turn out and cool, then put together with
+lemon filling.</p>
+
+<p><i>For filling.</i> Beat up eggs in saucepan, add Crisco, salt,
+grated rinds and strained lemon juice. Stir with wooden spoon over
+gentle heat until mixture just comes to boiling point. When cold
+use.</p>
+
+<p>Sufficient for one layer cake.</p>
+
+<br>
+<h3>Lord Baltimore Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful sugar<br>
+ 3/4 cupful Crisco<br>
+ 1/2 cupful cold water<br>
+ 1 teaspoonful vanilla extract<br>
+ </td>
+<td>2 1/2 cupfuls flour<br>
+ 2 1/2 teaspoonfuls baking powder<br>
+ 1/2 teaspoonful salt<br>
+ 6 yolks of eggs<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>Filling or Frosting</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 cupful sugar<br>
+ 1/2 cupful boiling water<br>
+ 2 whites of eggs<br>
+ Pinch cream of tartar<br>
+ </td>
+<td>1 teaspoonful vanilla extract<br>
+ 1/2 cupful chopped raisins<br>
+ 1/2 cupful chopped nut meats<br>
+ 5 chopped figs<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For cake.</i> Cream Crisco and sugar together. Sift together
+three times dry ingredients and add alternately with water. Add
+vanilla, beat mixture well, then fold in beaten yolks of eggs.
+Divide into two Criscoed and floured layer cake tins and bake in
+moderate oven twenty-five minutes.</p>
+
+<p><i>For filling.</i> Put sugar and water into saucepan, stir till
+boiling, add cream of tartar, then boil until it forms soft ball
+when tried in cold water, or 240&deg; F.; pour on to stiffly beaten
+whites of eggs, pouring in steady stream and very slowly, adding
+while beating vanilla, raisins, nuts, and figs, beat until thick
+and divide between and on top of cake.</p>
+
+<p>Sufficient for one large layer cake.</p>
+
+<br>
+<h3>Lunch Cakes</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 scant cupful sugar<br>
+ 6 tablespoonfuls Crisco<br>
+ 1 cupful milk<br>
+ 2 eggs<br>
+ </td>
+<td>2 cupfuls flour<br>
+ 3 teaspoonfuls baking powder<br>
+ 1 teaspoonful salt<br>
+ 1 teaspoonful vanilla extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar together, then add well beaten eggs. Sift
+dry ingredients, and add to first mixture alternately with milk.
+Divide into Criscoed and floured gem pans and bake in moderately
+hot oven fifteen minutes.</p>
+
+<p>Sufficient for fifteen cakes.</p>
+
+<br>
+<p><a name="Page_129"></a></p>
+
+<h3>Jelly Roll</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 eggs<br>
+ 1 cupful sugar<br>
+ 2 tablespoonfuls melted Crisco<br>
+ 2 cupfuls flour<br>
+ </td>
+<td>1 teaspoonful baking powder<br>
+ 1/4 teaspoonful salt<br>
+ 4 tablespoonfuls milk<br>
+ Jelly or preserves<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 teaspoonful lemon extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Beat eggs and sugar together twenty minutes, remove beater, sift
+in flour, salt, and baking powder, add milk, extract, and melted
+Crisco. Grease large flat tin with Crisco, dust over with flour,
+pour in mixture and spread out evenly. Bake twelve minutes in
+moderately hot oven. Turn out on sugared paper, spread quickly with
+jelly or preserve and roll up at once. The cake will crack if
+spreading and rolling are not quickly done. Sliced jelly roll is
+delicious with custard.</p>
+
+<p>Sufficient for one jelly roll.</p>
+
+<br>
+<h3>Marble Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls sugar<br>
+ 1 cupful Crisco<br>
+ 3-1/2 cupfuls flour<br>
+ 4 eggs<br>
+ 1 cupful milk<br>
+ 3 teaspoonfuls baking powder<br>
+ </td>
+<td>2 tablespoonfuls molasses<br>
+ 2 tablespoonfuls melted chocolate<br>
+ 1 teaspoonful powdered cinnamon<br>
+ 1/2 teaspoonful grated nutmeg<br>
+ 1/2 teaspoonful powdered allspice<br>
+ 1 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco, add gradually the sugar, yolks of eggs beaten
+until thick, flour, salt, baking powder, milk, and egg whites
+beaten to stiff froth. Mix carefully and to one-third the mixture
+add spices, molasses, and melted chocolate. Drop in Criscoed cake
+pan alternately a spoonful of each mixture, and draw spoon through
+once or twice to make colors lie in lines. Bake in moderately hot
+oven one hour.</p>
+
+<p>Sufficient for one medium-sized cake.</p>
+
+<br>
+<h3>Marmalade Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 cupful sugar<br>
+ 1/2 cupful Crisco<br>
+ 1 cupful marmalade<br>
+ 1-1/2 teaspoonfuls baking powder<br>
+ </td>
+<td>1/2 teaspoonful salt<br>
+ 1 egg<br>
+ 2 cupfuls flour<br>
+ 1/2 teaspoonful powdered ginger<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift salt, flour, and baking powder into basin, rub in Crisco
+with finger tips, add ginger and egg well beaten. Knead lightly to
+smooth paste and divide into two pieces. Roll out pieces and line
+Criscoed dinner plate with one of them. Spread over with marmalade,
+cover with remaining piece of paste, pinch neatly round the edges
+and bake in moderate oven half an hour. Cut like pie and serve hot
+or cold.</p>
+
+<p>Sufficient for eight pieces.</p>
+
+<br>
+<p><a name="Page_130"></a></p>
+
+<h3>Old Fashioned Seed Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls sugar<br>
+ 1-1/2 cupfuls Crisco<br>
+ 4 cupfuls flour<br>
+ </td>
+<td>1 teaspoonful salt<br>
+ 2 tablespoonfuls carraway seeds<br>
+ 12 eggs<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar thoroughly together, then drop in eggs
+one by one, beating each one in well before next is added, sift in
+flour and salt, add carraway seeds. Turn into Criscoed and papered
+loaf tin and bake in moderately hot oven one and a half hours.</p>
+
+<p>Sufficient for one large cake.</p>
+
+<br>
+<h3>Almond and Citron Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful sugar<br>
+ 1 cupful Crisco<br>
+ 5 eggs<br>
+ 1/2 lb. blanched chopped almonds<br>
+ 1/4 lb. shredded candied citron peel<br>
+ </td>
+<td>2 cupfuls flour<br>
+ 1 teaspoonful baking powder<br>
+ 1/2 wineglass brandy<br>
+ 1/4 teaspoonful powdered mace<br>
+ 1 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar thoroughly together, beat in yolks of
+eggs one by one, add almonds, citron, brandy, mace, flour, baking
+powder, salt, mix well and fold in whites of eggs beaten to a stiff
+froth. Turn into a papered cake pan and bake in a moderate oven for
+one hour. Cover with boiled frosting if liked.</p>
+
+<p>Sufficient for one large cake.</p>
+
+<br>
+<h3>Walnut Cakes</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td align="center" colspan="2"><b>For Cakes</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 cupful sugar<br>
+ 1/2 cupful Crisco<br>
+ 1 cupful milk or water<br>
+ 1/2 teaspoonful salt<br>
+ </td>
+<td>2 cupfuls flour<br>
+ 2 teaspoonfuls baking powder<br>
+ 1 whole egg and 2 yolks of eggs<br>
+ 1 cupful chopped walnut meats<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 teaspoonful vanilla extract<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Frosting</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1 cupful sugar<br>
+ 1 cupful water<br>
+ 2 whites of eggs<br>
+ </td>
+<td>Pinch Cream of tartar<br>
+ 1 teaspoonful lemon juice<br>
+ 1 teaspoonful vanilla extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For cakes.</i> Cream Crisco and sugar thoroughly together,
+add eggs well beaten, salt, vanilla, milk or water, baking powder,
+flour, and nuts. Mix well and divide into Criscoed and floured gem
+pans and bake ten minutes in moderate oven. When cold cover with
+boiled frosting.</p>
+
+<p><i>For frosting.</i> Dissolve sugar and water over fire in a
+saucepan, add cream of tartar and boil until it forms a soft ball
+when tried in cold water, or 240&deg; F. Pour on to the beaten
+whites of eggs, pouring in a steady stream and very slowly, adding,
+while beating, lemon juice, and vanilla; beat until thick, and
+use.</p>
+
+<p>Sufficient for fifteen cakes.</p>
+
+<br>
+<p><a name="Page_131"></a></p>
+
+<h3>Rose Leaf Cakes</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful rose leaves<br>
+ 3 cupfuls flour<br>
+ 1 cupful sugar<br>
+ 1/2 cupful Crisco<br>
+ </td>
+<td>3 eggs<br>
+ 1 cupful milk<br>
+ 2 teaspoonfuls baking powder<br>
+ 1 lemon<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/2 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar thoroughly together, then add eggs well
+beaten, flour, baking powder, salt, milk, grated rind and 1
+tablespoonful lemon juice, and fresh rose leaves. Divide into
+Criscoed and floured gem pans and bake in moderate oven from twelve
+to fifteen minutes.</p>
+
+<p>Sufficient for thirty-five cakes.</p>
+
+<br>
+<h3>Scotch Shortbread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 cupfuls flour<br>
+ 3/4 cupful sugar<br>
+ </td>
+<td>1 cupful Crisco<br>
+ 1 large egg<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flour and salt on to baking board. Cream Crisco, sugar and
+egg in basin and when thoroughly beaten turn out on board and very
+gradually knead in flour. Make into two smooth rounds, pinch them
+round the edges, prick over top with fork, lay on papered tin and
+bake in moderate oven thirty-five minutes. Leave on tin until
+cold.</p>
+
+<p>Sufficient for two round cakes.</p>
+
+<br>
+<h3>Silver Nut Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful sugar<br>
+ 1/2 cupful Crisco<br>
+ 4 whites of eggs<br>
+ 1/2 teaspoonful vanilla extract<br>
+ 2 cupfuls flour<br>
+ </td>
+<td>1/2 teaspoonful salt<br>
+ 3 teaspoonfuls baking powder<br>
+ 1 cupful chopped pecans or English walnut meats<br>
+ 1/2 cupful milk<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar. Sift dry ingredients and add to Crisco
+mixture, alternating with the milk; add nuts and vanilla extract.
+Beat egg whites to stiff froth and fold in at last. Turn into
+Criscoed and floured cake tin and bake in moderate oven thirty-five
+minutes.</p>
+
+<p>Sufficient for one small cake.</p>
+
+<br>
+<h3>Simnel Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3/4 cupful sugar<br>
+ 3/4 cupful Crisco<br>
+ 4 eggs<br>
+ 2 cupfuls sultana raisins<br>
+ 1/4 cupful seeded raisins<br>
+ </td>
+<td>1/2 cupful chopped candied citron peel<br>
+ 2 cupfuls flour<br>
+ 1 teaspoonful baking powder<br>
+ 1/2 teaspoonful almond extract<br>
+ 3/4 teaspoonful salt<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Filling and Icing</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>1/4 lb. ground almonds<br>
+ 2 cupfuls powdered sugar<br>
+ </td>
+<td>2 eggs<br>
+ 1 teaspoonful almond extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p><i>For cake</i>. Cream Crisco and sugar together, add eggs well
+beaten, flour, baking powder, salt, almond extract, raisins, and
+peel. Make filling <a name="Page_132"></a>by mixing almonds with
+powered sugar, eggs well beaten and almond extract. Line Criscoed
+cake tin with paper and place in half of cake mixture, then put in
+layer of filling, then remaining half of cake mixture. Bake in
+moderate oven. When cake is nearly baked, place remaining almond
+paste on top and finish baking. Cake takes from one hour to one and
+a quarter hours.</p>
+
+<p>Sufficient for medium-sized cake.</p>
+
+<br>
+<h3>Southern Fruit Cake</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful sugar<br>
+ 1 cupful Crisco<br>
+ 1 cupful molasses<br>
+ 1/2 cupful sour cream<br>
+ 3 cupfuls flour<br>
+ 1 teaspoonful salt<br>
+ 1/2 teaspoonful baking soda<br>
+ </td>
+<td>3 eggs<br>
+ 1 teaspoonful powdered cinnamon<br>
+ 1 cupful seeded raisins<br>
+ 1/2 cupful currants<br>
+ 1/4 teaspoonful grated nutmeg<br>
+ 1/2 teaspoonful powdered cloves<br>
+ 1/2 teaspoonful powdered allspice<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cream Crisco and sugar thoroughly together, then add molasses,
+cream, flour, soda, eggs well beaten, salt, spices, and fruit. Mix
+well and turn into Criscoed and papered cake tin and bake in slow
+oven one and a half hours.</p>
+
+<p>Sufficient for one large cake.</p>
+
+<br>
+<h3>The Wholesome Parkin</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful flour<br>
+ 1/2 cupful melted Crisco<br>
+ 2 cupfuls fine oatmeal<br>
+ 3/4 cupful molasses<br>
+ 3 tablespoonfuls sugar<br>
+ 1/4 teaspoonful salt<br>
+ </td>
+<td>1 egg<br>
+ 1 teaspoonful powdered ginger<br>
+ 1/4 teaspoonful powdered allspice<br>
+ 1/2 teaspoonful powdered cinnamon<br>
+ 1/2 teaspoonful baking soda<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Melt Crisco and mix with molasses, then add sugar, egg well
+beaten, salt, soda, spices, flour, and oatmeal. Mix and pour into
+small square Criscoed tin and bake in moderate oven thirty-five
+minutes. This little cake is excellent when a week old.</p>
+
+<p>Sufficient for one small cake.</p>
+
+<br>
+<h3>Whole Wheat Gingerbread</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 tablespoonfuls sugar<br>
+ 1/2 cupful Crisco<br>
+ 2 eggs<br>
+ 1 teaspoonful baking soda<br>
+ 1/4 cupful milk<br>
+ 2 cupfuls flour<br>
+ 2 cupfuls whole wheat flour<br>
+ </td>
+<td>1/2 cupful seeded raisins<br>
+ 1/2 teaspoonful salt<br>
+ 1-1/2 cupfuls molasses<br>
+ 1/2 cupful chopped nut meats<br>
+ 1 teaspoonful powdered ginger<br>
+ 1/2 teaspoonful powdered mace<br>
+ 1 teaspoonful powdered cinnamon<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">3 tablespoonfuls chopped candied
+lemon peel<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix flours, then add peel, raisins, nuts, spices, and salt. Melt
+Crisco, molasses, and sugar, then cool, and add them with eggs well
+beaten, with soda mixed with milk. Mix well and turn into Criscoed
+and floured cake tin. Bake in moderate oven one hour.</p>
+
+<p>Sufficient for one large cake of gingerbread.</p>
+
+<hr style="WIDTH: 65%">
+<a name="VEGETARIAN_DISHES"></a><a name="Page_133"></a>
+
+<div id="vegetarian">
+<p>Even those who are by no means decided vegetarians may be glad
+to pass over a dinner occasionally without meat. It is perhaps not
+too much to say that every housekeeper ought to be able to provide
+a meal without the aid of meat. We do not mean by this simply the
+cooking of vegetables or the preparations of puddings, but the
+presentation of dishes intended to take the place of flesh, such as
+soups and broths made without meat, vegetable stews, lentil
+fritters and other healthful and nutritious dishes. A vegetarian
+menu is not so simple as it sounds. It requires knowledge and
+discrimination on the housekeeper's part to serve a solid meal
+without flesh or fowl.</p>
+
+<p>Now that meat is so dear it is the favorable moment to try a
+vegetable diet for a time. One mistake to be avoided in this
+catering is the putting down of too many dishes of a pulpy
+character&mdash;food which is soft is excellent with other things,
+but alone it is neither satisfying nor very nourishing, at least to
+a person of strong digestion. All of them should not be white, for
+instance, and the same rule holds good in other things besides
+color. A nice dish for this kind of diet is a vegetable curry, in
+which all the vegetables are treated like meat and turned out
+crisp; all the vegetables, too, must be fresh and young for this
+method of serving, so that anything like stringiness is absolutely
+impossible.</p>
+
+<p>Crisco is entirely vegetable.</p>
+</div>
+
+<center><img title="" alt="Vegetarian Dishes and Crisco" src=
+"images/img61.jpg" width="849" height="239"></center>
+
+<br>
+<h3>Bean Cutlets</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 1 tablespoonful flour<br>
+ 1/2 cupful bean liquor<br>
+ Salt and pepper to taste<br>
+ </td>
+<td>2 eggs<br>
+ 1/4 lb. dried beans<br>
+ A few cooked mixed vegetables<br>
+ Breadcrumbs<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Soak beans in water twenty-four hours, then boil for several
+hours till quite tender, drain them, preserving liquor, chop them
+<a name="Page_134"></a>very fine; blend Crisco with flour in
+saucepan over fire, add bean liquor, beans, salt and pepper, and
+yolks of eggs; turn out on to a dish and set aside till cold. Then
+cut out with cutlet-cutter or shape with knife; dip in beaten
+whites of the eggs, then in fine breadcrumbs, repeat a second time,
+and fry in hot Crisco. Serve on hot platter decorated with a few
+hot cooked mixed vegetables. Sufficient for eight cutlets.</p>
+
+<br>
+<h3>Devilled Bananas</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 1/2 teaspoonful salt<br>
+ </td>
+<td>8 bananas<br>
+ 1 teaspoonful chopped pickles<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Few grains red pepper, or 1
+dessertspoonful chopped chillies<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Slice bananas, mix with salt, chopped pickles and red pepper or
+chopped chillies and put them into hot Crisco. Cook for four
+minutes and serve. Sufficient for eight bananas.</p>
+
+<br>
+<h3>Cauliflower Snow</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls melted Crisco<br>
+ 2 cauliflowers<br>
+ </td>
+<td>4 poached eggs<br>
+ Salt and paprika to taste<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Toasted bread<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Boil cauliflowers in salted water till tender, then drain and
+set near fire till quite dry. Remove all green parts and press
+flower through a potato ricer upon a hot dish, on which they are to
+be served. In no way crush the mass as it falls from the ricer.
+Sprinkle over with melted Crisco. Surround dish with poached eggs,
+each laid upon square of toasted buttered bread. Dust each egg with
+salt and a little paprika. Serve very hot.</p>
+
+<br>
+<h3>Craigie Toast</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 tablespoonfuls Crisco<br>
+ 4 eggs<br>
+ 4 tomatoes<br>
+ </td>
+<td>Salt and pepper to taste<br>
+ 1/2 cupful milk<br>
+ Toast<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 teaspoonful chopped gherkin or
+capers<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Skin, seed and chop tomatoes, add eggs well beaten, gherkin,
+milk, salt and pepper. Melt Crisco, add other ingredients and stir
+over fire till thoroughly hot. Serve at once on toast. The mixture
+may also be baked in oven twenty minutes and then garnished with
+small pieces of toast. Sufficient for four pieces of toast.</p>
+
+<br>
+<h3>Excellent Lemon Mincemeat</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 cupful Crisco<br>
+ 2 large lemons<br>
+ 4 apples<br>
+ 1/4 lb. chopped candied lemon peel<br>
+ 1 lb. currants<br>
+ 1-3/4 cupfuls sugar<br>
+ 1 teaspoonful powdered cinnamon<br>
+ </td>
+<td>1 teaspoonful powdered ginger<br>
+ 1/2 teaspoonful grated nutmeg<br>
+ 1/2 teaspoonful powdered allspice<br>
+ 1/4 teaspoonful powdered cloves<br>
+ 1 teaspoonful salt<br>
+ 1/2 cupful seeded raisins<br>
+ 1/2 cupful chopped nut meats<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Extract juice from lemons and remove pips. Now put lemons into
+saucepan, cover with cold water, and boil until lemon feels quite
+tender. <a name="Page_135"></a>Change water at least twice, drain
+and pound peel to a paste, add apples, cored, peeled and chopped,
+lemon peel, Crisco, currants, raisins, salt, spices, lemon juice,
+nut meats, and sugar. Put into a jar and cover. This mincemeat is
+excellent for pies and tartlets.</p>
+
+<p>Sufficient for four pies.</p>
+
+<br>
+<h3>German Tart</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td align="center" colspan="2"><b>For Pastry</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>6 tablespoonfuls Crisco<br>
+ 3/4 cupful flour<br>
+ 3/4 cupful potato flour<br>
+ 1 tablespoonful sugar<br>
+ </td>
+<td>1/2 teaspoonful mixed spices<br>
+ 1/4 teaspoonful salt<br>
+ 1 teaspoonful lemon juice<br>
+ Cold water<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2"><b>For Mixture</b><br>
+ </td>
+</tr>
+
+<tr>
+<td>3 apples<br>
+ 3/4 cupful prunes<br>
+ 4 tablespoonfuls sugar<br>
+ </td>
+<td>1/2 lemon<br>
+ 1/2 cupful water<br>
+ 1 tablespoonful cakecrumbs<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>For mixture, peel, core and slice apples, and wash prunes in
+lukewarm water. Put these into a small saucepan with sugar, grated
+lemon rind and cold water. Stew slowly until apples are soft. Then
+remove prunes, and take out stones. Cut prunes in small pieces and
+return them to apples and cool. For pastry, sift flours, sugar,
+salt, and spices into basin. Add Crisco and cut it into flour with
+knife until finely divided. Then rub together lightly with finger
+tips until as fine as breadcrumbs. While rubbing, keep lifting
+flour well up in basin so that air may mix with it and Crisco is
+not made too soft. Add lemon juice and sufficient water to make
+stiff paste. Divide into two equal pieces. Wet a dinner plate with
+cold water and leave it wet. Roll out one of the pieces rather
+thinly, and line plate with it. Sprinkle cakecrumbs over it, then
+spread on mixture. Roll out the other piece of pastry for a cover.
+Wet round the edge of the pastry, lay other piece of pastry on, and
+press edges well together. Trim round with knife or scissors, and
+mark neatly round the edges. Brush over top with a little water or
+beaten white of egg. Dredge with sugar, and bake in moderate oven
+forty-five minutes. Serve hot or cold. The tart may be covered with
+boiled frosting.</p>
+
+<br>
+
+
+<h3>Marchette Croquettes</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 4 tablespoonfuls cooked spinach<br>
+ 3 small cooked potatoes<br>
+ 1 tablespoonful chopped onion<br>
+ Salt and pepper to taste<br>
+ </td>
+<td>2 hard-cooked eggs<br>
+ 1 raw egg<br>
+ Breadcrumbs<br>
+ Crisco flake pastry<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Rub spinach and potatoes through wire sieve; fry onion in
+Crisco, add spinach and potatoes, season with salt and pepper, fry
+a few minutes, then set aside till cold. Roll out pastry, cut out
+some small rounds, then place spoonful of vegetable mixture on half
+the number of pastry rounds, place slice of hard-cooked egg on
+each, brush round edges with beaten egg, press other round on this,
+dip in egg and breadcrumbs and fry in hot Crisco. Serve hot.
+Sufficient for six croquettes.</p>
+
+<br>
+<p><a name="Page_136"></a></p>
+
+<h3>Mixed Vegetable Souffle</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 tablespoonful Crisco<br>
+ 1/4 lb. cooked carrots<br>
+ 1/2 lb. boiled potatoes<br>
+ 3/4 lb. boiled turnips<br>
+ </td>
+<td>1/2 lb. stewed onions<br>
+ 1 tablespoonful chopped parsley<br>
+ Salt and pepper to taste<br>
+ 3 eggs<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Chop onions, add vegetables mashed, then mix well, add Crisco,
+seasonings, and yolks of eggs. Beat up whites of eggs to stiff
+froth and fold them into mixture, then turn it into Criscoed
+fireproof dish and bake thirty minutes in moderate oven.</p>
+
+<br>
+<h3>Nut and Macaroni Savory</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 tablespoonfuls melted Crisco<br>
+ 1/2 lb. chopped Brazil nuts<br>
+ 1 cupful boiled macaroni<br>
+ 1-3/4 cupfuls breadcrumbs<br>
+ </td>
+<td>2 eggs<br>
+ 3 cupfuls milk<br>
+ 2 tablespoonfuls chopped parsley<br>
+ Salt, pepper, and powdered mace to taste<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Brown sauce<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Cut macaroni into small pieces and put into bowl, add nuts,
+breadcrumbs, seasonings, eggs well beaten, and milk; turn into well
+greased earthenware dish, dot with tiny pieces of Crisco and bake
+in moderate oven forty-five minutes. Serve hot with brown
+sauce.</p>
+
+<br>
+<h3>Potato and Nut Croquettes</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls melted Crisco<br>
+ 2 cupfuls riced potatoes<br>
+ 1 tablespoonful milk<br>
+ Salt, pepper, and red pepper to taste<br>
+ Few drops onion juice<br>
+ </td>
+<td>1 egg and 1 yolk of egg<br>
+ 1/3 cupful chopped nut meats<br>
+ 1/4 cupful cream<br>
+ 1/4 cupful breadcrumbs<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix potatoes with Crisco, milk, yolk of egg, onion juice and
+seasonings, and mix well. Put cream and breadcrumbs into small
+saucepan and stir to thick paste, then cool; now add nuts, salt and
+pepper to taste and half yolk of egg. Inclose some of nut mixture
+in potato mixture, making ingredients into neat croquettes. Beat up
+remainder of egg with tablespoonful of water. Roll croquettes in
+fine breadcrumbs, brush over with egg, and again roll in crumbs.
+Fry in hot Crisco to golden brown, then drain. Crisco should be
+heated until a crumb of bread becomes a golden brown in forty
+seconds. Serve hot decorated with parsley.</p>
+
+<p>Sufficient for eight croquettes.</p>
+
+<br>
+<h3>Potato Sausage</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 cupful Crisco<br>
+ 1/4 lb. chopped onions<br>
+ 1/2 lb. cold boiled mashed potatoes<br>
+ </td>
+<td>1/2 lb. breadcrumbs<br>
+ Salt and pepper to taste<br>
+ 2 beaten eggs<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Mix all ingredients thoroughly well together with wooden spoon,
+then form into sausages; tie each well in cloth, and boil exactly
+as a roly-poly. <a name="Page_137"></a>If not to be eaten when
+newly cooked, put aside, and untie when wanted. This sausage is
+also good if oatmeal is added instead of breadcrumbs, or it may be
+made half oatmeal and half breadcrumbs.</p>
+
+<p>Sufficient for twelve sausages.</p>
+
+<br>
+<h3>Potatoes Sefton</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 tablespoonful Crisco<br>
+ 3 baked potatoes<br>
+ Salt, pepper, and red pepper to taste<br>
+ 1 yolk of egg<br>
+ </td>
+<td>1 tablespoonful cream<br>
+ Chopped parsley<br>
+ Watercress<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Split potatoes in halves lengthways. Scoop out centers, rub them
+through a sieve, add seasonings, melted Crisco, yolk of egg, and
+cream. Beat well till light, then put mixture into forcing bag with
+tube, force into potato cases which should be dried. Heat in
+moderate oven. Sprinkle a little chopped parsley on top and serve
+decorated with watercress.</p>
+
+<p>Sufficient for three potatoes.</p>
+
+<br>
+<h3>Rice a la Maigre</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 tablespoonfuls Crisco<br>
+ 1 grated shallot<br>
+ 1/2 cupful boiled rice<br>
+ 4 chopped hard-cooked eggs<br>
+ </td>
+<td>1 tablespoonful white sauce<br>
+ 1 raw egg<br>
+ 1 cupful thick tomato sauce<br>
+ Salt, pepper, and paprika to taste<br>
+ 3 baked tomatoes<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 tablespoonful chopped parsley<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Fry shallot in Crisco, then add rice, two of the hard-cooked
+eggs, white sauce, raw yolk of egg, and seasonings. Stir over fire
+till very hot, then turn out on to hot dish; pour over tomato
+sauce, sprinkle with parsley and garnish with remainder of eggs,
+and baked tomatoes.</p>
+
+<br>
+<h3>Rhubarb Pudding</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 tablespoonfuls Crisco<br>
+ 4 tablespoonfuls sugar<br>
+ 2 eggs<br>
+ 1 lemon<br>
+ </td>
+<td>1/2 cupful flour<br>
+ 1 cupful stewed rhubarb<br>
+ 1/2 teaspoonful salt<br>
+ Few breadcrumbs<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Crisco a pudding dish and dust it over with breadcrumbs. Put
+layer of breadcrumbs at bottom, then spread in rhubarb. Beat Crisco
+and sugar till creamy, beat in yolks of eggs, add grated rind of
+lemon, sift in flour and salt. Spread this mixture over rhubarb and
+bake in moderate oven twenty minutes. Beat up whites of eggs to
+stiff froth, add one tablespoonful of sifted sugar and half
+teaspoonful lemon juice. Drop in spoonfuls on top of pudding and
+return to oven to brown lightly.</p>
+
+<br>
+<h3>Spanish Rice</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 cup Crisco<br>
+ 1/2 cupful grated cheese<br>
+ 6 tablespoonfuls rice<br>
+ 1 can tomatoes<br>
+ </td>
+<td>5 small onions<br>
+ 1 cupful hot water<br>
+ Salt and red pepper to taste<br>
+ 1/4 cupful chopped olives<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Wash rice and put it in bowl, add Crisco, seasonings, cheese,
+hot water, tomatoes, olives, and onions cut in small pieces. Turn
+into a Criscoed fireproof dish and bake in moderate oven one hour,
+or until rice is tender.</p>
+
+<br>
+<p><a name="Page_138"></a></p>
+
+<h3>Timbale Molds</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 teaspoonful melted Crisco<br>
+ 3/4 cupful flour<br>
+ </td>
+<td>1 egg<br>
+ 1/2 teaspoonful salt<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/2 cupful milk<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Sift flour and salt into bowl, add egg well beaten, milk and
+Crisco. Beat five minutes then strain into cup. Have kettle of
+Crisco on fire and heat until cube of bread will become golden
+brown in sixty seconds. Heat timbale iron in hot Crisco, let stand
+two or three minutes, then drain and dip into batter to half inch
+of top of iron; submerge in Crisco and fry until batter is crisp
+and lightly browned. Remove from iron and drain on paper. If batter
+does not cling to iron, then iron is not hot enough. If Crisco
+sizzles considerably, and batter case spreads out and drops from
+the iron, mold is too hot. If iron is lowered too far into batter
+the case will come over top of iron and be difficult to remove.
+Creamed dishes of all kinds can be served in these cases. Cold
+custards, cooked vegetables, fruits or ices may be also served in
+the cases.</p>
+
+<p>Sufficient for forty cases.</p>
+
+<br>
+<h3>Vegetable Pie</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/4 cupful melted Crisco<br>
+ 6 potatoes<br>
+ 2 carrots<br>
+ 1 parsnip<br>
+ 1/2 head celery<br>
+ 1 cupful peas<br>
+ </td>
+<td>1 egg<br>
+ 1 cupful sliced beans<br>
+ 2 onions<br>
+ 4 tomatoes<br>
+ Pepper and salt to taste<br>
+ Sufficient white vegetable stock to cover<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 teaspoonful powdered herbs<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Peel and slice potatoes and partly boil them. Then prepare
+parsnip, carrots, celery and onions, and cook them for fifteen
+minutes. Grease large fireproof dish and place in all vegetables in
+layers, with herbs, Crisco, salt and pepper to taste. Pour in white
+stock, cover with layer of sliced potatoes and bake in moderate
+oven for one and a half hours.</p>
+
+<p>Sufficient for one large savory pie.</p>
+
+<center><img title="" alt="Vegetarian Dishes and Crisco" src=
+"images/img62.jpg" width="303" height="288"></center>
+
+<hr style="WIDTH: 65%">
+<a name="EGGS"></a><a name="Page_139"></a>
+
+<div id="eggs">
+<p>When there is any doubt as to the freshness of eggs, they may be
+tested in various ways. Quite fresh eggs will sink in a strong
+brine, and as they become stale they remain suspended at different
+depths in the brine, until an absolutely stale egg will float.
+Successful preservation depends in a great measure upon the
+condition of the egg at the time of preserving. Different methods
+of preserving all aim at the same thing, namely, at coating the
+porous shell with some substance which will prevent the air
+entering and setting up decomposition. See page 30.</p>
+
+<p>When used as food, eggs should be cooked at a low
+temperature&mdash;about 160&deg; F., or if in the shell at about
+180&deg; F. The time varies with the size of the egg, from two and
+a half minutes for poaching a medium-sized egg to four and a half
+minutes for boiling a large one. If too much cooked, or at too high
+a temperature, the white becomes tough, hard, and to many people,
+indigestible.</p>
+
+<p>When required for salads, garnishing, etc., the eggs must be
+boiled from ten to twenty minutes, and if the yolks are to be
+powdered for sprinkling, they must be cooked for a longer time, or
+the centers will be somewhat tough and elastic, and useless for the
+purpose.</p>
+
+<p>In beating eggs, a little salt added to the whites helps to
+bring them to a froth more quickly. When frothed whites are to be
+mixed with a heavier or more solid substance, great care must be
+taken not to break down the froth. The object of beating being to
+mix in air, rough handling afterwards would render the beating
+useless; the mixing must therefore be done very carefully. They
+should be folded or wrapped up in the other substance, but the
+mixing also must be thorough, for any pieces of white separated
+from the rest will toughen and taste leathery, besides failing in
+the special purpose of giving lightness to the mixture. After
+mixing lightly and perfectly all such preparations <a name=
+"Page_140"></a>should be cooked at once. The white "speck" always
+should be removed from a broken egg, as it is easily distinguished
+after cooking, and in anything of a liquid nature, such as
+custards, sauces, etc., it would be hard and unpleasant.</p>
+</div>
+
+<center><img title="" alt="Eggs and Crisco" src="images/img63.jpg"
+width="818" height="173"></center>
+
+<br>
+<h3>Baked Omelet</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 tablespoonful melted Crisco<br>
+ 4 eggs<br>
+ 8 tablespoonfuls milk<br>
+ </td>
+<td>1/2 teaspoonful cornstarch<br>
+ 2 tablespoonfuls water<br>
+ Salt and pepper to taste<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Beat eggs well, add milk and beat again, add Crisco, seasonings,
+and cornstarch mixed with water. Turn into a Criscoed fireproof
+dish and bake in moderate oven fifteen minutes. Serve hot.</p>
+
+<br>
+<h3>Creole Eggs</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 tablespoonfuls Crisco<br>
+ 2 tablespoonfuls flour<br>
+ 8 hard-cooked eggs<br>
+ 2 cupfuls tomato pulp<br>
+ Salt, pepper, and paprika to taste<br>
+ 1 small chopped onion<br>
+ 1 bay leaf<br>
+ </td>
+<td>1 blade mace<br>
+ 2 cloves<br>
+ 2 tablespoonfuls chopped parsley<br>
+ Pinch of powdered thyme<br>
+ Slices of cooked ham<br>
+ Breadcrumbs<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Fry onion, pepper, and parsley in Crisco till tender; add
+cloves, thyme, bay leaf, and mace, cook three minutes, then stir in
+flour, and tomato pulp. Let mixture boil stirring all the time then
+strain. Quarter the hard-cooked eggs. Put layer of tomato sauce in
+Criscoed baking dish, then layer of ham, then eggs sprinkled with
+salt, pepper, and paprika, then sauce, ham, and eggs, last layer
+being sauce. Cover with breadcrumbs, dot with Crisco and bake ten
+minutes in moderate oven.</p>
+
+<br>
+<h3>Curried Eggs</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 6 hard-cooked eggs<br>
+ 1 small chopped onion<br>
+ 1 chopped sour apple<br>
+ 2 teaspoonfuls curry powder<br>
+ 1 lemon<br>
+ </td>
+<td>4 chopped butternuts, or 6 chopped almonds<br>
+ 3 tablespoonfuls cornstarch<br>
+ 2 cupfuls milk<br>
+ 1/2 teaspoonful salt<br>
+ Croutons<br>
+ <br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Boil eggs till hard, peel and place in cold water until
+required. Fry onion in Crisco a few minutes, add curry powder,
+apple, nuts, and cornstarch moistened with milk. Simmer fifteen
+minutes. Stir from time to time. If too thick add a little white
+stock or water. Cut eggs in halves, and lay them in the sauce with
+the salt to get thoroughly hot through. Put eggs into deep hot
+dish, strain sauce over them, garnish with croutons and lemon
+slices.</p>
+
+<br>
+<p><a name="Page_141"></a></p>
+
+<h3>Egg Croquettes</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 tablespoonfuls Crisco<br>
+ 2 tablespoonfuls flour<br>
+ 3/4 cupful milk<br>
+ 6 hard-cooked eggs<br>
+ </td>
+<td>1 teaspoonful chopped parsley<br>
+ 1/2 cupful chopped cooked tongue or ham<br>
+ Salt, pepper, and grated nutmeg to taste<br>
+ 1 egg<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">Breadcrumbs<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Chop eggs and mix them with ham, parsley, and seasonings. Melt
+Crisco, stir in flour, then add the milk and boil three minutes
+stirring all the time. Now add egg mixture and if required add more
+seasoning. Cool mixture then divide it into nine portions and make
+each into a neat croquette; brush over with the egg beaten with a
+tablespoonful of water, roll in breadcrumbs and fry in hot Crisco.
+Drain and garnish with fried parsley. Crisco should be hot enough
+to brown breadcrumb in forty seconds.</p>
+
+<p>Sufficient for nine croquettes.</p>
+
+<br>
+<h3>Eggs with Cucumber</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 tablespoonful Crisco<br>
+ 3 eggs<br>
+ 1 large cucumber<br>
+ </td>
+<td>1/2 cupful stock<br>
+ 1 tablespoonful tomato pulp<br>
+ Salt and pepper to taste<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 cupful tomato sauce<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Peel cucumber, cut off ends and divide rest into two-inch
+pieces. Remove center portion of each with a cutter or small spoon.
+Place them in a Criscoed pan with stock; cover with greased paper
+and cook in oven till just tender. Great care must be taken so as
+not to break the shapes. Break eggs into saucepan, add Crisco and
+tomato pulp; season nicely and stir over fire until creamy and just
+set. Place cucumbers on hot platter and fill cavities with eggs.
+Cover with thick tomato sauce, and serve hot.</p>
+
+<p>Sufficient for five pieces.</p>
+
+<br>
+<h3>Eggs with Tomatoes</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>3 tablespoonfuls Crisco<br>
+ 4 even-sized tomatoes<br>
+ 8 rounds buttered toast<br>
+ 3 eggs<br>
+ </td>
+<td>2 tablespoonfuls cream<br>
+ 1 tablespoonful chopped pimiento<br>
+ Salt and pepper to taste<br>
+ Parsley<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Select ripe tomatoes but do not have them too large; remove
+stems and cut each in halves crossways; remove cores and pips, and
+fry lightly in two tablespoonfuls Crisco. Have rounds of buttered
+toast a little larger than tomatoes. Beat eggs in small saucepan,
+add cream, pimientoes, rest of Crisco, seasonings, and stir over
+fire until creamy and just setting. Place each half tomato on round
+of toast, divide egg mixture into tomatoes, garnish with parsley
+and serve hot.</p>
+
+<br>
+<p><a name="Page_142"></a></p>
+
+<h3>Savory Eggs</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>Crisco<br>
+ 6 eggs<br>
+ 4 tablespoonfuls chopped cooked chicken, ham or tongue<br>
+ </td>
+<td>Salt and pepper to taste<br>
+ 2 tablespoonfuls chopped parsley<br>
+ 6 rounds fried toast<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Crisco six small molds. Mix ham, parsley, and seasonings
+together, throw a little into each mold, shake it well round sides;
+break into each mold one egg, taking care not to break yolk,
+sprinkle with salt and pepper, and dot with Crisco. Steam four or
+five minutes, or until set. Turn out on rounds of fried toast and
+serve at once.</p>
+
+<center><img title="" alt="Eggs and Crisco" src="images/img64.jpg"
+width="259" height="280"></center>
+
+<hr style="WIDTH: 65%">
+<a name="CANDIES"></a><a name="Page_143"></a>
+
+<div id="candies">
+<p>It is well to have a confectioner's thermometer for candy
+making, so that the syrup may be removed from the fire at exactly
+the right degree. Such thermometers are made of wood, brass, or
+copper, and the degrees on them should mark not less than 350&deg;.
+A thermometer always should be gently lowered into the boiling
+sugar. When not in use, it should be kept hanging on a nail or
+hook. When required for candy making, place thermometer in pitcher
+of warm water, so that it may rise gradually, and return it to the
+warm water on removing it from the hot candy. This dissolves the
+clinging candy and protects the tube from breaking. The wooden
+thermometer can be used to stir with, and is very easy to keep
+clean.</p>
+
+<p>If there is no thermometer handy it is better to make a list of
+the various stages in sugar boiling, and learn how to test the
+sugar. First there is the "thread" (216&deg; F. to 218&deg; F.)
+This is reached when, on dipping the finger and thumb first into
+cold water and then into the syrup, you can draw them apart, and an
+unbroken thread is formed, which gradually can be drawn wider apart
+on further testing as the degree of boiling is completed.</p>
+
+<p>The next is the "pearl" (220&deg; F.) To see if the syrup has
+reached this stage, after the sugar has dissolved let it boil for
+eight to ten minutes, then dip a wooden skewer into the syrup to
+obtain a drop of it. Dip the finger and thumb into cold water, then
+rub the drop of syrup between them; if it feels smooth, the syrup
+has reached the desired stage. The next is the "blow" (230&deg; F.)
+Dip a spoon into the sugar, shake it, and blow through the holes;
+if sparks of light or bubbles be seen, you may be sure of the blow.
+This is followed by the "feather" (235&deg; F.) To test this, dip a
+spoon into the boiling syrup, and when it may be blown easily from
+the spoon in long shreds it has reached the right degree.</p>
+
+<p><a name="Page_144"></a>Next comes the "ball" (240&deg; F. to
+250&deg; F.) Dip the finger and thumb first into cold water, and
+then into the syrup, the latter then can be rolled into a soft ball
+between the finger and thumb. A little longer boiling gives the
+hard ball. This in turn is succeeded by the "crack" (290&deg; F. to
+300&deg; F.) To test this, drop a little of the syrup into cold
+water; if it then breaks off sharp and crisp it has reached the
+crack. The final stage is the "caramel" (350&deg; F.) which comes
+very quickly after the crack, the syrup becoming first a pale
+yellow, and then a rich golden brown, and finally black or burnt.
+When it first reaches this stage the pan should be removed from the
+fire, a little lemon juice or water added, and then the whole
+reboiled to the proper stage or shade. To prevent granulation, it
+often is advisable to add a pinch of cream of tartar, to the pound
+of sugar.</p>
+</div>
+
+<center><img title="" alt="Candies and Crisco" src=
+"images/img65.jpg" width="861" height="186"></center>
+
+<br>
+<h3>Chocolate Fudge</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful milk<br>
+ Pinch of salt<br>
+ 2 squares (2 ozs.) chocolate<br>
+ </td>
+<td>2 cupfuls sugar<br>
+ 1 tablespoonful Crisco<br>
+ 1 teaspoonful vanilla extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put Crisco, milk, sugar, salt, and chocolate into saucepan, and
+stir and boil until it forms a soft ball when tested in cold water,
+or 240&deg; F. Remove from fire, add extract, allow to stand a
+minute, and beat until creamy. Pour into Criscoed tin and mark off
+into squares.</p>
+
+<br>
+<h3>Clear Almond Taffy</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>4 cupfuls sugar<br>
+ 1 cupful Crisco<br>
+ Pinch cream of tartar<br>
+ </td>
+<td>1 cupful water<br>
+ 2 cupfuls almonds<br>
+ 1/2 teaspoonful almond extract<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/4 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Blanch, split, and bake almonds to golden brown. Crisco a tin,
+and sprinkle almonds on it split side down. Dissolve sugar and
+water together in saucepan, add Crisco, salt, and cream of tartar,
+and boil until when tested in cold water it will be brittle, or
+300&deg; F. Add almond extract and pour over nuts. When firm, cut
+in squares.</p>
+
+<p>Sufficient for one large pan.</p>
+
+<br>
+<h3>Cocoanut Caramels</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful dessicated cocoanut<br>
+ 2 tablespoonfuls glucose<br>
+ 1 lb. brown sugar<br>
+ 3/4 cupful Crisco<br>
+ 1 cupful water<br>
+ </td>
+<td>1 cupful milk<br>
+ 1 cupful cream<br>
+ 1 teaspoonful rose extract<br>
+ 1 teaspoonful almond extract<br>
+ 1/4 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Soak cocoanut in milk for twenty minutes, then put it into a
+saucepan with sugar, glucose, salt, and one-third of the Crisco,
+add second third of Crisco when it forms heavy thread, or registers
+230&deg; F., add third piece <a name="Page_145"></a>of Crisco,
+cream and extracts, when it again reaches 230&deg; F. When it
+reaches the hard ball stage or 250&deg; F., turn at once into a
+Criscoed tin. Cut when half cold. When all are cut, wrap each
+caramel in waxed paper.</p>
+
+<br>
+<h3>Crisco Drops</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 cupful golden syrup<br>
+ 4 tablespoonfuls Crisco<br>
+ </td>
+<td>1/4 cupful water<br>
+ 1/4 teaspoonful salt<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/2 teaspoonful vanilla extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put Crisco, golden syrup, water, and salt into saucepan and boil
+until it is almost brittle when tested in cold water, or 290&deg;
+F., then add vanilla. Allow to cool down, and then drop on to
+Criscoed tin.</p>
+
+<p>Sufficient for twenty drops.</p>
+
+<br>
+<h3>Cream Candy</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1/2 cupful water<br>
+ 2 cupfuls brown sugar<br>
+ </td>
+<td>3 tablespoonfuls Crisco, melted<br>
+ 1 teaspoonful orange extract<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1/4 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Dissolve sugar in water in saucepan over fire, and boil until it
+spins a heavy thread, add Crisco and salt and boil until it forms a
+soft ball when tested in cold water, or 240&deg; F. Remove pan from
+fire, add orange extract, allow to stand five minutes, then stir
+until the syrup begins to "grain." Pour quickly into wet tin. When
+half cold, mark into squares; leave till following day in a cool
+place; then break up. Keep in airtight tins.</p>
+
+<p>Sufficient for twenty small squares.</p>
+
+<br>
+<h3>Crisco Fruit Fudge</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls sugar<br>
+ 1 cupful milk<br>
+ 2 tablespoonfuls cocoa<br>
+ 2 tablespoonfuls Crisco<br>
+ 1 teaspoonful vanilla extract<br>
+ </td>
+<td>1 teaspoonful lemon extract<br>
+ 1/2 cupful chopped English walnut meats<br>
+ 1/2 cupful sultana raisins<br>
+ 2 tablespoonfuls cream<br>
+ Pinch of salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put Crisco, sugar, cocoa, salt, and milk into saucepan, and stir
+till it boils to 240&deg;, or until it forms a soft ball when
+tested in cold water. Remove from fire, add raisins, cream, nut
+meats, and extracts, and beat mixture until thick and creamy. Put
+back on stove, and heat, stirring constantly until melted, then
+pour into Criscoed tins. When partly cool mark into neat
+squares.</p>
+
+<p>Sufficient for thirty squares.</p>
+
+<br>
+<h3>Everton Taffy</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 gill water<br>
+ 2 cupfuls brown sugar<br>
+ 4 tablespoonfuls Crisco<br>
+ </td>
+<td>1 teaspoonful vanilla extract<br>
+ Pinch cream of tartar<br>
+ 1/4 teaspoonful salt<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put sugar and water into saucepan; stir occasionally until it
+boils; then add cream of tartar. Put cover on pan and boil five
+minutes, add <a name="Page_146"></a>Crisco and salt and boil until,
+when tried in cold water it will snap, or 300&deg; F. Add vanilla
+and pour into Criscoed tin. Mark in squares when half cold, and
+break up when quite cold. Wrap in waxed paper.</p>
+
+<br>
+<h3>Fig Fudge</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>Pinch cream of tartar<br>
+ 1/4 lb. chopped figs<br>
+ 1 lb. brown sugar<br>
+ </td>
+<td>Pinch salt<br>
+ 1 tablespoonful Crisco<br>
+ 1 cupful water<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 teaspoonful lemon extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Wash and dry figs, then chop them. Put sugar and water into
+saucepan, and dissolve, add Crisco and cream of tartar, and when it
+boils, add figs, and boil to a soft ball when tried in cold water,
+or 240&deg; F., stirring all the time. Remove pan from fire, add
+lemon extract and salt, cool five minutes, then stir until it
+begins to grain, and quickly pour into Criscoed tin. When half cold
+mark in squares.</p>
+
+<br>
+<h3>Honey Squares</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful strained honey<br>
+ 1 cupful brown sugar<br>
+ 2 tablespoonfuls Crisco<br>
+ </td>
+<td>1/2 cupful cream<br>
+ 1/4 teaspoonful salt<br>
+ Pinch cream of tartar<br>
+ </td>
+</tr>
+
+<tr>
+<td align="center" colspan="2">1 teaspoonful lemon extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Put Crisco, salt, honey, cream and sugar into saucepan; stir
+over slow fire until dissolved, then add cream of tartar. Boil
+until it forms a hard ball when tested in cold water, or 252&deg;
+F. Remove from fire, stir in lemon extract, and pour into Criscoed
+tin. Mark into squares before cold. Wrap in waxed paper.</p>
+
+<p>Sufficient for twenty-five squares.</p>
+
+<br>
+<h3>Maple Candy</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>1 cupful maple sugar<br>
+ 1/2 cupful brown sugar<br>
+ 1 tablespoonful Crisco<br>
+ </td>
+<td>1/4 teaspoonful salt<br>
+ 1 teaspoonful vanilla extract<br>
+ 1 cupful water<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Dissolve sugars in water in saucepan over fire, when boiling add
+Crisco and salt and boil until it hardens when dropped in cold
+water, or 258&deg; F. Remove from fire and add vanilla. Pour into
+Criscoed tins. When half cold mark into squares. Wrap in waxed
+paper.</p>
+
+<br>
+<h3>Molasses Candy</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls brown sugar<br>
+ 1/4 cupful molasses<br>
+ 5 tablespoonfuls Crisco<br>
+ </td>
+<td>1/4 teaspoonful salt<br>
+ 1 gill water<br>
+ 1 teaspoonful vanilla extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Dissolve sugar in water in saucepan over fire, then add Crisco,
+molasses, and salt and boil until when tested in cold water it
+forms a hard ball, or 254&deg; F. Now add vanilla and pour into
+Criscoed tin. When quite cold break into rough pieces.</p>
+
+<br>
+<p><a name="Page_147"></a></p>
+
+<h3>Peanut Fudge</h3>
+
+<center>
+<table cellpadding="10" summary="recipe">
+<tbody>
+<tr>
+<td>2 cupfuls brown sugar<br>
+ 2 tablespoonfuls Crisco<br>
+ 1 cupful milk<br>
+ </td>
+<td>1/4 teaspoonful salt<br>
+ 1 cupful chopped peanuts<br>
+ 1 teaspoonful vanilla extract<br>
+ </td>
+</tr>
+</tbody>
+</table>
+</center>
+
+<p>Boil milk, sugar, Crisco, and salt until it forms a soft ball
+when tested in cold water, or 240&deg; F. Remove from fire, add
+nuts and vanilla, beat until creamy. Pour into Criscoed tins, and
+when cool cut into cubes.</p>
+
+<center><img title="" alt="Candies and Crisco" src=
+"images/img66.jpg" width="210" height="304"></center>
+
+<hr style="WIDTH: 65%">
+<a name=
+"Illustration_quotNow_good_digestion_wait_on_appetite_and_health_on">
+</a><a name="Page_148"></a><a name="Page_149"></a>
+<center><img title="" alt=
+"Now, good digestion wait on appetite and health on both." src=
+"images/img67.jpg" width="687" height="434"></center>
+
+<h2><i>A Calendar of Dinners</i></h2>
+
+<br>
+<big>January 1</big>
+
+
+
+<pre>
+<i>        *Black Bean Soup
+ Roast Leg of Mutton, Currant Jelly
+Stewed Tomatoes, Baked Sweet Potatoes
+          Macedoine Salad
+           Cheese Straws
+    Fruit Cake          Coffee
+</i>
+</pre>
+
+<p><i>*Black Bean Soup</i>&mdash;2 cups black beans, 3 tablespoons
+Crisco, 1 onion, 1 lemon, 2 quarts stock or water, 2 stalks celery,
+2 hard-cooked eggs, 1-1/2 tablespoons flour, 3 cloves, 1 tablespoon
+Worcestershire sauce, salt, pepper, red pepper, and mustard to
+taste.</p>
+
+<p>Wash beans and soak over night; in morning drain, cover with
+boiling water and boil 30 minutes; drain, throwing away water.
+Slice onion, dice celery, and cook 5 minutes in half of Crisco in
+soup pot; add beans, stock or water, and cloves. Simmer until beans
+are soft, add more water as stock or water boils away. Rub through
+sieve, add remaining Crisco and flour rubbed together, then heat to
+boiling point, add seasonings. Cut lemon in thin slices, removing
+seeds, and cut eggs in thin slices. Put them into a hot soup
+tureen, and strain soup over them.</p>
+
+<br>
+<big>January 2</big>
+
+
+
+<pre>
+<i>           Palestine Soup
+   *Jugged Hare, Red Currant Jelly
+Brussels Sprouts          Potato Puff
+             Endive Salad
+            Cheese Fingers
+    Vanilla Souffle        Coffee
+</i>
+</pre>
+
+<p><i>*Jugged Hare</i>&mdash;1 hare, 1 cup Crisco, 1-1/2 pounds
+gravy beef, 1 onion, 1 lemon, 6 cloves, 1 cup port wine, few
+forcemeat balls, salt, red pepper and pepper to taste.</p>
+
+<p>Skin, paunch and wash hare, cut it into pieces, dredge with
+flour, and fry in hot Crisco. Have ready 1-1/2 pints gravy, made
+from beef, and thickened with flour. Put this into jar; add pieces
+of fried hare, onion stuck with cloves, lemon peeled and sliced,
+and seasonings; cover jar tightly, put into saucepan of boiling
+water, and let it stew until hare is quite tender, taking care to
+keep the water boiling. When nearly ready pour in wine, add
+forcemeat balls, and allow to cook 10 minutes. Serve with red
+currant jelly.</p>
+
+<p>For forcemeat balls, mix together in basin, 2 tablespoons
+Crisco,4 tablespoons crumbs, 1 tablespoon chopped <a name=
+"Page_150"></a>parsley, 1/4 teaspoon poultry seasoning, 1/2
+teaspoon grated lemon rind, seasoning of salt, pepper, red pepper,
+and paprika, and 1 beaten egg, form into small balls, roll in
+flour, and add to hare.</p>
+
+<br>
+<big>January 3</big>
+
+
+
+<pre>
+<i> *Lobster Bisque  Toasted Crackers
+     Olives     Celery     Pickles
+Roast Pigeons          Sweet Potatoes
+            Fried Hominy
+  Lettuce Salad        Cheese Balls
+    Lemon Meringue Pie     Coffee
+   </i>
+
+</pre>
+
+<p><i>*Lobster Bisque</i>&mdash;4 tablespoons flour, 3 tablespoons
+Crisco, 1 tablespoon salt, 1 head celery, 2 lobsters, 1 small
+onion, 6 whole white peppers, 4 sprigs parsley, 1 quart milk, white
+pepper to taste.</p>
+
+<p>Cover lobsters with boiling water, add salt, celery diced, whole
+peppers, parsley and onion. Cook until lobsters' claws can easily
+be pulled apart; it will probably take 25 minutes. When cool enough
+to handle, cut lobsters down back, remove meat from body and claws.
+Save coral. Put back all tough parts with small claws and shells,
+and cook for 20 minutes in same liquor. Liquor must be considerably
+reduced. Dry coral, rub through sieve. Blend Crisco and flour in
+saucepan over fire, stir in milk, let this come to boil, add 2 cups
+of strained lobster broth. Bring to boiling point, season with salt
+and pepper, and stir in sifted coral enough to give liquid bright
+pink color. Place lobster meat cut in fine pieces in hot tureen,
+pour hot mixture over and serve hot.</p>
+
+<br>
+<big>January 4</big>
+
+
+
+<pre>
+<i>              Lentil Soup
+      Roast Loin of Pork, Apple Sauce
+Potato Balls        Artichokes, a la Creme
+      *Orange Salad    Cheese Fingers
+        Pineapple Pudding  Coffee
+   </i>
+
+</pre>
+
+<p><i>*Orange Salad</i>&mdash;1 tablespoon brandy, 1 tablespoon
+melted Crisco, 1/2 teaspoon sugar, 1 teaspoon chopped tarragon, 1
+teaspoon chopped chervil, and 6 oranges.</p>
+
+<p>Cut peel from oranges, carefully removing all pith, cut out
+pulpy pieces in each of natural divisions so that there is no skin
+of any kind or pips taken out with pieces fruit, sprinkle over
+these pieces tarragon, chervil, melted Crisco, brandy and sugar.
+This salad should be placed on ice if possible 1 hour before
+serving.</p>
+
+<br>
+<big>January 5</big>
+
+
+
+<pre>
+<i>             Cheese Canapes
+      Julienne Soup     Bread Sticks
+   *Roast Stuffed Chicken, Brown Gravy
+Creamed Cauliflower    Potato Croquettes
+    Olive Salad          Cheese Relish
+       Pistachio Ice Cream    Coffee
+   </i>
+
+</pre>
+
+<p><i>*Roast Stuffed Chicken</i>&mdash;6 tablespoons breadcrumbs, 2
+tablespoons Crisco, 2 tablespoons chopped cooked ham, 1 beaten egg,
+1 teaspoon chopped parsley, 1 chicken, 2 tablespoons milk,
+seasoning red pepper, white pepper, salt, powdered mace and herbs
+to taste.</p>
+
+<p>Clean and draw chicken. Melt Crisco, add it to crumbs, ham, egg,
+parsley, milk, and seasonings; mix and place in breast of fowl. If
+young chicken leave on feet, which should be scalded and skinned;
+if an older bird, cut off legs half-way to first joint, turn back
+pinions, run skewer through them, catching top part of legs; tie
+bottom part of legs together. Set in hot oven from 3/4 to 1-1/4
+hours, according to size; baste well with melted Crisco, and about
+15 minutes before it is finished dredge with flour and brown. To
+make brown gravy, pour from tin fat, sprinkle in 2 teaspoons
+browned flour, then add 1 cup boiling water, containing 1/2
+teaspoon extract beef, salt and pepper; allow this to boil 3
+minutes, strain over chicken, or serve in sauceboat.</p>
+
+<br>
+<big>January 6</big>
+
+
+
+<pre>
+<i>            Oyster Cocktail
+                   Fried Cod Steaks
+Potatoes au Gratin      *Stewed Tomatoes
+    Cold Slaw          Cheese Wafers
+        Cocoanut Pudding   Coffee
+   </i>
+
+</pre>
+
+<p><i>*Stewed Tomatoes</i>&mdash;1 can tomatoes, 2 tablespoons
+Crisco, 1 cup breadcrumbs, seasoning salt, pepper and paprika.</p>
+
+<p><a name="Page_151"></a>Empty tomatoes into double boiler, add
+breadcrumbs, salt, pepper, and paprika, and cook slowly for 1/2 an
+hour, stirring from time to time. Just before serving add Crisco
+and stir till melted. While the tomatoes will be ready with 1/2
+hour's cooking, they are improved by cooking 1 hour, and are better
+still if warmed again after cooling.</p>
+
+<br>
+<big>January 7</big>
+
+
+
+<pre>
+<i>          Clam Cocktail
+ Boiled Salmon with Parsley Butter
+      Roast Duck, Olive Sauce
+         and Fried Hominy
+   Riced Potatoes     French Peas
+Creamed Salsify    Celery Mayonnaise
+         *Cheese Ramekins
+     Banbury Tarts        Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cheese Ramekins</i>&mdash;4 tablespoons flour, 3 tablespoons
+Crisco, 1/2 cup milk, 3 whole eggs, 1 white egg, salt, white
+pepper, and red pepper to taste, and 1/2 cup grated cheese.</p>
+
+<p>In saucepan, mix Crisco and flour over fire, when smooth stir in
+milk, and cook until thick, add seasonings; mix well. Remove pan
+from fire, add yolks eggs 1 by 1, mix each thoroughly, then mix in
+cheese, and fold in stiffly beaten white egg. Pour into Criscoed
+ramekins, and bake in hot oven 15 minutes. Serve hot.</p>
+
+<br>
+<big>January 8</big>
+
+
+
+<pre>
+<i>      Cherry Cocktail
+Corn Soup     Crisp Crackers
+  Pot Roast with Dumplings
+  Lettuce and Radish Salad
+    *Cheese Biscuits
+ Spice Jelly        Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cheese Biscuits</i>&mdash;4 teaspoons flour, 6 tablespoons
+grated Parmesan cheese, 3 tablespoons Crisco, 1 yolk of egg, 2
+teaspoons cold water, salt and red pepper to taste.</p>
+
+<p>Mix flour and cheese; add salt and red pepper to taste. Rub in
+Crisco lightly. Mix yolk egg with water; add enough of these to mix
+flour, etc., to stiff paste. Knead till smooth on floured board,
+then roll out and cut into biscuits with small cutter; lay on
+Criscoed tin and bake in quick oven 8 to 10 minutes, or until they
+are a delicate biscuit color. They require to be carefully watched,
+as they burn easily. Parmesan cheese is best, but other dry kinds
+can be used. The biscuits are brittle, so always prepare more than
+are actually required. They rewarm well with care.</p>
+
+<br>
+<big>January 9</big>
+
+
+
+<pre>
+<i>         Vermicelli Soup
+     *Beef Loaf, Tomato Sauce
+Mashed Potatoes       Baked Squash
+       Apple and Celery Salad
+           Cheese Wafers
+      Mince Pie         Coffee
+   </i>
+
+</pre>
+
+<p><i>*Beef Loaf</i>&mdash;2 pounds lean meat, 3 tablespoons
+Crisco, 1/4 pound salt pork, 1 cup cracker crumbs, 3 beaten eggs, 1
+teaspoon onion juice, 1 tablespoon lemon juice, 1 cup beef stock,
+salt and pepper to taste.</p>
+
+<p>Wipe meat, remove all skin and membranes, then put it through
+meat grinder, add Crisco melted, eggs, crumbs, onion juice, lemon
+juice, stock and seasonings. Press into greased pan and cover. Bake
+1 hour. Baste occasionally during baking with melted Crisco.</p>
+
+<br>
+<big>January 10</big>
+
+
+
+<pre>
+<i>       Cream of Carrot Soup
+Pickles        Celery        Olives
+     *Beef Steak and Kidney Pie
+Baked Potatoes     Scalloped Onions
+          Cauliflower Salad
+      Cheese          Crackers
+   Lemon Snow             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Beef Steak and Kidney Pie</i>&mdash;2 pounds lean steak, 4
+sheep's kidneys, some melted Crisco, salt and pepper to taste, 1
+tablespoon Worcestershire sauce, and some pie crust.</p>
+
+<p>Cut steak very thinly and dip it in melted Crisco, then in flour
+seasoned with salt and pepper. Roll up pieces of steak and lay them
+in fireproof baking dish. Skin kidneys, cut them in thin slices,
+leaving out fat in middle kidney; dip them also in seasonings <a
+name="Page_152"></a>and lay them on top of meat. Sprinkle in
+Worcestershire sauce and fill up dish with water. Roll pastry
+rather larger than size required for dish. Wet edge of dish and put
+narrow band of paste round; wet band, place on it remainder of
+paste, which cut to size of dish, then pinch edges, and brush over
+with beaten egg. Make large hole in top and into this put ends some
+leaf-shaped pieces of paste, with an ornament in center; brush
+leaves over with egg and bake in hot oven 1-1/2 hours.</p>
+
+<br>
+<big>January 11</big>
+
+
+
+<pre>
+<i>          Tomato Bisque
+   Pickled Peaches       Celery
+*Roast Rabbit, Currant Jelly Sauce
+           Hominy Squares
+  Riced Potatoes   Boiled Onions
+     Cranberry Salad
+              Apricot Tapioca
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Roast Rabbit</i>&mdash;6 tablespoons breadcrumbs, 3
+tablespoons chopped cooked ham, 3 tablespoons Crisco, 1 tablespoon
+chopped parsley, 1 teaspoon grated lemon rind, 1/2 teaspoon
+powdered herbs, 3 chopped mushrooms, three beaten eggs, 1 rabbit,
+salt, pepper, and red pepper to taste. Beat up eggs, add mushrooms,
+Crisco, ham, breadcrumbs, parsley, and seasonings, and mix well.
+Wipe rabbit, and season inside with pepper, salt, and powdered
+cloves. Lay forcemeat inside rabbit and sew top; skewer head back
+and legs on each side; roast 1 hour, basting well with melted
+Crisco. Serve hot with currant jelly sauce.</p>
+
+<br>
+<big>January 12</big>
+
+
+
+<pre>
+<i>            Clear Soup
+       Roast Duck, Plum Jelly
+Mashed Turnips     *Potato Croquettes
+             Apple Salad
+          Hot Cheese Wafers
+    Grape Fruit Jelly     Coffee
+   </i>
+
+</pre>
+
+<p><i>*Potato Croquettes</i>&mdash;2 pints mashed potatoes, 2 eggs,
+2 tablespoons Crisco, 1 tablespoon chopped parsley, salt, pepper,
+and red pepper to taste.</p>
+
+<p>Mash potatoes by rubbing them through wire sieve with back of
+wooden spoon; dissolve Crisco, add it to potatoes with 1 of eggs
+well beaten and seasonings. Mix and divide into 10 or 12 pieces,
+form them into neat croquettes, brush over with remaining beaten
+egg, toss in breadcrumbs, and fry in hot Crisco.</p>
+
+<br>
+<big>January 13</big>
+
+
+
+<pre>
+<i>    Oysters on Half Shell
+ Radishes      Pickled Pears
+       *Mutton Cutlets
+Potato Balls   Chestnut Puree
+   Lettuce, French Dressing
+   Pineapple Bavarian Cream
+       Cakes      Coffee
+   </i>
+
+</pre>
+
+<p><i>*Mutton Cutlets</i>&mdash;Slit 1 pound chestnuts, place in
+hot oven to loosen skins, shell and take off inner skin. Place in
+saucepan with gravy to cover and 1/2 teaspoon salt. Boil until
+tender, then drain and rub through sieve. Chop fine 2 slices ham,
+add 2 tablespoons Crisco with 1/4 pound chestnut puree, season with
+salt, pepper and red pepper. Add 1 egg yolk and mix. Trim 8
+cutlets, make 1/4 cup Crisco hot in frying pan, cook cutlets 1
+minute on right side only, then arrange them flat on dish, cover
+with another with weight on top, leave until cold. Spread puree
+over cooked side of cutlets, brush with beaten egg and cover with
+breadcrumbs. Fry on both sides, and place in oven 5 minutes. Dish
+in circle on mashed potatoes; fill center with fried potato balls
+and sprinkle with, chopped parsley. Serve with gravy.</p>
+
+<br>
+<big>January 14</big>
+
+
+
+<pre>
+<i>   Cream of Cheese Soup
+Celery                Olives
+       *Codfish Balls
+       Baked Potatoes
+  Baked Macaroni and Peas
+        Spinach Salad
+Cheese Relish    Fig Pudding
+           Coffee
+   </i>
+
+</pre>
+
+<p><i>*Codfish Balls</i>&mdash;2 cupfuls mashed potatoes, 1-1/2
+cupfuls shredded codfish, 1 egg, 1 tablespoonful Crisco, melted, <a
+name="Page_153"></a>1/8 teaspoonful pepper. Put codfish in wire
+strainer, let cold water run through and squeeze dry. Mix the hot,
+unseasoned potatoes with codfish. To this add the melted Crisco,
+beaten egg and pepper. Beat well. Shape in balls and fry in deep
+Crisco until a golden brown color.</p>
+
+<br>
+<big>January 15</big>
+
+
+
+<pre>
+<i>         Vegetable Soup
+Pickled Beets    Celery    Olives
+   Sauted Chicken, Brown Gravy
+    *Candied Sweet Potatoes
+  Lettuce and Green Pepper Salad
+     Plum Pudding, Hard Sauce
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Candied Sweet Potatoes</i>&mdash;12 sweet potatoes, 1 cup
+boiling water, brown sugar, 1/4 cup Crisco, salt, pepper, and
+powdered cinnamon. Pare and parboil potatoes, cut in halves, boil
+10 minutes, drain, lay in greased baking dish. Spread with Crisco,
+sprinkle with brown sugar, salt, pepper, and powdered cinnamon,
+pour in boiling water and cook until tender. Baste often with sauce
+in pan while cooking. The cinnamon may be omitted.</p>
+
+<br>
+<big>January 16</big>
+
+
+
+<pre>
+<i>        *Lettuce Cocktail
+   Cream of Spinach Soup
+           Broiled Hamburg Steak
+Baked Potatoes     Brussels Sprouts
+         Pineapple Salad
+          Cheese Balls
+         Urney Pudding
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Lettuce Cocktail</i>&mdash;1 crisp head of lettuce, 4
+tablespoons tomato catsup, 2 tablespoons Crisco, 2 tablespoons
+Worcestershire sauce, 4 hard-cooked eggs, 4 tablespoons vinegar, 3
+tablespoons sugar, 4 small onions, and salt to taste.</p>
+
+<p>Cut lettuce fine with scissors and shred eggs and onions. Melt
+Crisco, when cool, add tomato catsup, Worcestershire sauce, sugar,
+vinegar and salt. At serving time pour this sauce over lettuce,
+eggs and onions. Serve very cold in cocktail glasses.</p>
+
+<br>
+<big>January 17</big>
+
+
+
+<pre>
+<i>         Prune Cocktail
+    *Brown Fricassee of Chicken
+Boiled Rice    Baking Powder Biscuit
+       Apple and Celery Salad
+             Mince Pie
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Brown Fricassee of Chicken</i>&mdash;Draw, singe, and joint
+chicken. Put 4 tablespoons Crisco in saucepan; when brown, put in
+chicken. Stir until every piece is nicely browned, then add 2
+tablespoons flour, stir again, add 1 pint boiling water or stock,
+stir until it boils; add 1 teaspoon of salt. Cover, and let simmer
+gently until tender, then add 1 teaspoon onion juice, and little
+black pepper. Put neck-piece, heart, liver, gizzard, and back
+pieces in center of dish; put 2 pieces of breast on top, second
+joints on one side of plate, legs crossed on other, and wing at
+each end of plate. Pour sauce over, sprinkle with chopped parsley,
+and serve.</p>
+
+<br>
+<big>January 18</big>
+
+
+
+<pre>
+<i>        Broiled Halibut
+   Maitre d'Hotel Potatoes
+*Escalloped Tomatoes
+         Lettuce, French Dressing
+   Pumpkin Pie   Cheese Squares
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Escalloped Tomatoes</i>&mdash;Drain juice from 1 can
+tomatoes. Brush baking dish over with Crisco, and cover bottom with
+tomatoes; dot with Crisco, dredge with pepper and salt, and
+sprinkle generously with breadcrumbs: arrange another layer of
+tomatoes, and crumbs, and so proceed until dish is filled. Pour
+over all enough of juice of tomatoes to moisten well, and then
+finish dish with covering of crumbs. Bake 20 minutes in moderate
+oven.</p>
+
+<br>
+<a name="Page_154"></a><big>January 19</big>
+
+
+
+<pre>
+<i>     Consomme with Vermicelli
+       Grated Parmesan Cheese
+    Fried Oysters, Sauce Tartare
+*Mushrooms Cooked Under Glass Bells
+         Supreme of Chicken
+       Asparagus, Cream Glac&eacute;
+    Orange Ice            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Mushrooms Cooked Under Glass Bells</i>&mdash;Saute 1/2 pound
+of peeled mushroom caps, in 3 tablespoons Crisco, season with salt
+and paprika, add 1 cup of cream, cover and let simmer until reduced
+a little. Arrange mushrooms on round of bread in mushroom dish,
+pour liquid over, cover with glass bell and bake 20 minutes in
+moderate oven. Send to table without removing glass, which confines
+delicate flavor and aroma of mushrooms.</p>
+
+<br>
+<big>January 20</big>
+
+
+
+<pre>
+<i>           Clam Chowder
+Rolled Beefsteak, Peanut Butter Sauce
+    Succotash       Boiled Onions
+*Cream Cheese and Pimiento Salad
+   Baked Custard  Lady Fingers
+           Black Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cream Cheese and Pimiento Salad</i>&mdash;Wash and dry 1 can
+pimientoes. Fill them with creamed cheese. Chill, slice and serve
+on crisp lettuce leaves with following dressing: Mix 1/2 tablespoon
+salt, 1/2 tablespoon mustard, 3/4 tablespoon sugar, and 1
+tablespoon flour, and when thoroughly blended, add 2 egg yolks,
+slightly beaten, 3 tablespoons melted Crisco, 3/4 cup milk, and 1/4
+cup vinegar. Cook in double boiler, stirring constantly, until
+mixture thickens. Strain and cool.</p>
+
+<br>
+<big>January 21</big>
+
+
+
+<pre>
+<i>      *Cream of Lettuce Soup
+Roast Shoulder of Mutton, Caper Sauce
+  Mashed Potatoes      Baked Squash
+    Celery Salad    Cheese Wafers
+      Apple Tapioca      Coffee
+
+   </i>
+
+</pre>
+
+<p><i>*Cream of Lettuce Soup</i>&mdash;3 cups white stock, 2 heads
+lettuce, 2 tablespoons cooked rice, 1/4 cup cream, 1/4 tablespoon
+onion, finely chopped, 1 tablespoon Crisco, yolk 1 egg, nutmeg,
+salt and pepper to taste. Remove outer leaves from lettuce and
+shred it. Cook onion 5 minutes in Crisco, add lettuce, rice, and
+stock. Add cream, yolk egg slightly beaten, nutmeg, salt, and
+pepper to taste.</p>
+
+<br>
+<big>January 22</big>
+
+
+
+<pre>
+<i>    Filleted Anchovies with Lemon
+Celery    Ripe Olives
+                Salted Pistachio Nuts
+        Consomme, a la Royale
+           *Halibut Turbans
+       Roast Goose, Apple Jelly
+Potato Puff             Mashed Turnip
+  Endive and Roquefort Cheese Salad
+      Coupe St. Jacques   Coffee
+   </i>
+
+</pre>
+
+<p><i>*Halibut Turbans</i>&mdash;Have 4 slices halibut cut 1/2 an
+inch thick; remove skin and bone, thus securing 16 fillets. Dip in
+melted Crisco; squeeze over juice of 1 lemon, little onion juice
+and sprinkle with salt and pepper. Commencing with the widest end,
+roll each fillet into a "turban" and fasten by running through each
+Criscoed wooden skewer. Bake 20 minutes, basting with hot stock, or
+Crisco melted in hot water. Arrange crown shape on serving dish.
+Fill the center with boiled potato-balls, dressed with salt,
+Crisco, and chopped parsley. Serve with Hollandaise sauce.</p>
+
+<br>
+<big>January 23</big>
+
+
+
+<pre>
+<i>   Barley Soup     Corned Beef
+ *Ladies' Cabbage    Fried Celery
+           Beet Salad
+     Cheese          Crackers
+Arrowroot Pudding with Stewed Fruit
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Ladies' Cabbage</i>&mdash;Cut small, hard head cabbage into
+halves; remove core and harder portions, chop remaining part quite
+fine. Throw this into kettle of boiling salted water, boil
+uncovered for 30 minutes; drain in colander. Put cabbage back in
+saucepan, add 2 tablespoons Crisco, 1 tablespoon flour; dust flour
+over cabbage; stir carefully with wooden spoon, and add 1/2 pint of
+milk, 1/2 teaspoon of <a name="Page_155"></a>salt and 1 saltspoon
+of white pepper. Stand this on back part of stove to simmer 10
+minutes; send to table.</p>
+
+<br>
+<big>January 24</big>
+
+
+
+<pre>
+<i>Blue Points    Brown Bread Sandwiches
+    Broiled Squabs
+                Potato Croquettes
+       *Cauliflower au Gratin
+  Asparagus Salad
+                 Cheese Fingers
+           Spanish Cream
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cauliflower au Gratin</i>&mdash;Boil 1 large cauliflower,
+drain it, and break sprigs apart. Arrange in layers in Criscoed
+baking dish, sprinkling each layer with cheese, seasoning it with
+pepper and salt, and little melted Crisco. When dish is filled pour
+on 1 cup white sauce, sprinkle top with crumbs and cheese, and let
+bake 15 minutes to brown.</p>
+
+<br>
+<big>January 25</big>
+
+
+
+<pre>
+<i>Sardines on Toast, Caper Sauce
+       *Risotto     Peas
+     Fried Canned Tomatoes
+  Lettuce and Hard-Cooked Eggs
+Jellied Prunes     Whipped Cream
+            Gold Cake
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Risotto</i>&mdash;1/2 pound rice, 1 small onion, 4
+tablespoons Crisco, 1/4 cup grated Parmesan cheese, 1/2 pint tomato
+sauce, about 1 pint good stock, salt, pepper, nutmeg, and 1/2
+teaspoon saffron.</p>
+
+<p>Wash rice in several courses of water, drain and dry. Peel and
+chop onion. Melt Crisco in stewpan; when hot add onion, fry over
+gentle fire until light fawn color, then add rice; shake pan over
+fire for a few minutes, so as to fry rice a little. Next add
+seasoning, salt, pepper, nutmeg, and saffron; moisten with little
+stock, and add more as rice begins to swell. When stock is used up,
+gradually add sauce. When rice is tender mix in grated cheese. It
+is then ready to serve. In preparing this dish remember that rice
+should be well done, and should be neither too dry nor too
+moist.</p>
+
+<br>
+<big>January 26</big>
+
+
+
+<pre>
+<i>           Onion Soup
+  Roast Chicken, Chestnut Stuffing,
+           Giblet Sauce
+Cranberries            Celery au Jus
+     Baked Macaroni with Cheese
+         *Grapefruit Salad
+       Burnt Almond Ice Cream
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Grapefruit Salad</i>&mdash;Take out inside of grapefruit,
+and cut edge of shell into points; slice meat of fruit with 2
+oranges, 1 cup pineapple, 1 cup cherries, 1/2 cup chopped nut
+meats, 1 diced apple, the juice of 1 lemon, and 3 tablespoons
+powdered sugar; fill shell, and serve with following dressing:</p>
+
+<p>Beat yolks 2 eggs until creamy, then add to them 1/2 teaspoon
+dry mustard and same quantity salt. Next beat in slowly 4
+tablespoons melted Crisco and 6 tablespoons hot vinegar. Cook in
+double boiler until it thickens. When cold, and just before
+serving, 1 cup of cream, sweet or sour, may be folded in.</p>
+
+<br>
+<big>January 27</big>
+
+
+
+<pre>
+<i>       Shrimp Cocktail
+*Salmon Croquettes, Tomato Sauce
+French Peas      Mashed Potatoes
+        Pickled Mangoes
+  Cottage Pudding, Maple Sauce
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Salmon Croquettes</i>&mdash;1 pound can salmon, 1/2 teaspoon
+salt, red pepper to taste, 1/4 cup crackercrumbs, 1/2 teaspoon
+grated onion, 1 well beaten egg, 1 tablespoon Crisco, and 1
+tablespoon chopped parsley.</p>
+
+<p>From 1 can salmon, opened neatly, take fish and chop it fine;
+add salt and pepper, Crisco, parsley and crackercrumbs; moisten it
+with the egg and mix well, turn out upon dish; then roll into
+cones, dip these in beaten egg seasoned with salt and pepper, roll
+in breadcrumbs. Fry in deep Crisco until delicate brown, drain them
+a moment, arrange neatly on hot dish and serve with tomato <a name=
+"Page_156"></a>sauce. The Crisco should be heated until crumb of
+bread becomes golden brown in 40 seconds.</p>
+
+<br>
+<big>January 28</big>
+
+
+
+<pre>
+<i>    *Croutes, a la Marie
+Oyster Balls, Horseradish Sauce
+        Potato Souffle
+        Baked Cucumbers
+      Nut and Celery Salad
+    Chocolate Bavarian Cream
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Croutes, a la Marie</i>&mdash;Pass 1 small tureen foie gras
+through fine wire sieve. Put in basin, add 1 teaspoon Crisco,
+pepper and salt to taste, and then stir in gently 1/2 a gill cream.
+Pipe with a star tube on to round croute of short crust; garnish
+with pimientoes cut in strips and whipped cream.</p>
+
+<br>
+<big>January 29</big>
+
+
+
+<pre>
+<i>        Lobster Canapes
+Cream of Oyster Soup    Crackers
+      Olives        Celery
+     Planked Shad, Roe Sauce
+        Duchess Potatoes
+    Cucumbers, French Dressing
+        *Cabinet Pudding
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cabinet Pudding</i>&mdash;8 stale lady fingers, 12
+macaroons, 3 tablespoons cherries, currants, and citron peel
+chopped fine, 1 tablespoon sugar, 3 eggs, 1 pint milk, 2 teaspoons
+Crisco, and vanilla extract.</p>
+
+<p>Decorate bottom of mold with some fruit, lay row macaroons round
+edge of bottom. Cut ladyfingers into pieces, mix with fruit and
+loosely fill mold. Beat eggs with little cold milk, and 2 teaspoons
+Crisco, scald remainder of milk, and pour on to eggs, beating at
+the same time. Sweeten and flavor to taste. Gently pour this into
+mold. Cover with Criscoed paper and place in steamer to cook until
+set. This will take 3/4 of an hour. Let pudding stand 1 minute or 2
+before turning out. Serve with custard sauce.</p>
+
+<br>
+<big>January 30</big>
+
+
+
+<pre>
+<i>  *Croutes, a la Rosamonde
+   Roast Tenderloin of Pork
+Sweet Potatoes, Southern Style
+      Spinach, a la Creme
+        Parmesan Cheese
+          Apple Salad
+         Cranberry Pie
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Croutes, a la Rosamonde</i>&mdash;Take some small round
+tomatoes, and cut in slices 1/4 inch thick. Lay in dish and
+sprinkle with melted Crisco, vinegar, pepper and salt. Then make
+some round croutes of short paste little larger than tomato; place
+1 slice tomato on each, 1 rolled fillet anchovy on top, and garnish
+with 1 hard-cooked egg yolk and small piece white endive.</p>
+
+<br>
+<big>January 31</big>
+
+
+
+<pre>
+<i>         Spinach Soup
+*Irish Stew     Baked Macaroni
+    Onion and Lettuce Salad
+          Cheese Puffs
+         Golden Parfait
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Irish Stew</i>&mdash;1 pound middle neck mutton, 2 pounds
+potatoes, 4 onions, 1 tablespoon Crisco, bunch of herbs, pepper and
+salt, 1 tablespoon flour, 1 teaspoon chopped parsley, and cold
+water.</p>
+
+<p>Put Crisco into saucepan with mutton which should be cut into
+small pieces. Peel and quarter onions, and put them in saucepan,
+add herbs and barely cover with cold water. Peel potatoes, choose
+small ones and do not cut them up, and lay over meat, sprinkle
+little salt and pepper on potatoes and bring to boil. Then add
+flour and stand saucepan where it will stew gently 2 hours. Take
+out herbs, season to taste with salt and pepper. Dish up meat in
+circle on flat dish, put potatoes and onions in center, leaving 1
+potato in saucepan, to mash and thicken the gravy a little, pour
+gravy over stew, and sprinkle with parsley. Inferior cuts of mutton
+can be used advantageously for this dish, <a name=
+"Page_157"></a>such as scrag-end or breast of mutton; the bones and
+gristle with long stewing give a nice flavor to the dish.</p>
+
+<br>
+<big>February 1</big>
+
+
+
+<pre>
+<i>    *Braised Loin of Mutton with
+            Mushrooms
+         Boiled Potatoes
+Spinach Garnished with Hard-Cooked
+              Eggs
+         Spiced Currants
+  Carrot Salad      Coffee Jelly
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Braised Loin of Mutton with Mushrooms</i>&mdash;3 pounds
+loin mutton, 1 stalk celery, 1/2 teaspoon whole peppers, 1 bunch of
+sweet herbs, 2 tablespoons Crisco, pepper, salt, red pepper, 1
+turnip, 1 carrot, 2 or 3 cloves, sprig of parsley, and 2
+tablespoons flour.</p>
+
+<p>Remove bone from mutton, thoroughly rub it with salt, pepper,
+and red pepper; roll up and tie into roll; cut up celery, onion,
+carrot, and turnip, and lay them at bottom of stewpan with sweet
+herbs and parsley; lay mutton on top of these, and pour round
+enough water to 3 parts cover it, simmer slowly 1-1/2 to 2 hours;
+lift mutton into dripping tin with few tablespoons gravy; set in
+brisk oven until brown; strain gravy and skim off fat, put Crisco
+into saucepan, and when brown, add flour, and brown also; then add
+gravy gradually, little pepper and salt, and 1 dozen button
+mushrooms, skinned; boil 8 minutes; dish mutton with mushrooms
+round, and gravy strained over.</p>
+
+<br>
+<big>February 2</big>
+
+
+
+<pre>
+<i>         *Artichoke Soup
+Fried Fillets of Fish, Sauce Tartare
+          Riced Potatoes
+      Onions Stuffed with Nuts
+   Egg Salad       Toasted Cheese
+         Russian Charlotte
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Artichoke Soup</i>&mdash;2 pints white stock or water, 1
+pint milk, 2 pounds Jerusalem artichokes, 2 onions, 1 bay leaf, 1
+strip celery, 2 tablespoons Crisco, pepper and salt to taste.</p>
+
+<p>Wash artichokes, put 1 tablespoon vinegar into basin of water
+and keep artichokes in it as much as possible while paring them, to
+preserve their whiteness. Cut onions, bay leaf, celery, and
+artichokes into slices, melt Crisco in stewpan, fry vegetables 10
+or 15 minutes without browning; then pour in stock and boil until
+tender. Rub through fine sieve, return to saucepan, add milk and
+seasoning, bring to boil and serve.</p>
+
+<p>When a thicker soup is desired 1 dessertspoon of cornstarch,
+flour, or a mashed potato should be blended with little milk or
+stock, and added to soup a few minutes before serving.</p>
+
+<br>
+<big>February 3</big>
+
+
+
+<pre>
+<i>     Consomme du Barry
+  Roast Ribs of Beef
+      *Franconia Potatoes
+        Corn Cakes
+Mashed Turnips
+               Radish Salad
+   Marshmallow Pudding
+          Coffee
+   </i>
+
+</pre>
+
+<p><i>*Franconia Potatoes</i>&mdash;Pare 10 medium-sized potatoes;
+parboil five minutes. Place on grate under roast ribs of beef.
+Baste with melted Crisco, and bake from 20 to 30 minutes, turning
+often.</p>
+
+<br>
+<big>February 4</big>
+
+
+
+<pre>
+<i>          Steamed Oysters
+    Lamb's Tongues, Tremont Style
+         Browned Potatoes
+* Anchovy Fritters     Romaine Salad
+           Madeira Jelly
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Anchovy Fritters</i>&mdash;Pound yolks 2 hard-cooked eggs
+with 1/2 dozen bottled anchovies, 1 teaspoon capers 4 tablespoons
+Crisco and 4 tablespoons grated Parmesan cheese. Rub all through
+fine wire sieve and add yolk 1 raw egg and 1 tablespoon
+breadcrumbs. Season with pepper and with salt if it is needed.</p>
+
+<p>Form paste into small balls, roll first in breadcrumbs, then in
+egg and again in crumbs, and drop into hot Crisco. Serve on napkin
+with grated Parmesan <a name="Page_158"></a>cheese. The recipe as
+here given may be doubled, and "redoubled" as many times as it is
+thought the demand for fritters will warrant.</p>
+
+<br>
+<big>February 5</big>
+
+
+
+<pre>
+<i>         Broiled Smelts
+     Chicken, a la Florentine
+   Brussels Sprouts with Cheese
+Spanish Salad          Cheese Loaf
+          *Date Souffle
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Date Souffle</i>&mdash;Stone and chop 1/2 pound dates and
+cook them in 1/2 cup boiling water, mashing until smooth. Add 1
+tablespoon melted Crisco, stiffly beaten whites 5 eggs, 1/4 cup
+sugar, 1 tablespoon lemon juice, and salt to taste. Pour into
+Criscoed souffle mold and bake until brown, or 25 minutes. Serve
+cold with boiled custard or whipped cream.</p>
+
+<br>
+<big>February 6</big>
+
+
+
+<pre>
+<i>Rose and White Radishes with Butter
+       Cream of Mutton Soup
+   Baked Bluefish, Breslin Style
+         *Planked Chicken
+    Jerusalem Artichokes Saute
+       Apple and Cress Salad
+Snow Pudding with Chocolate Sauce
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>Planked Chicken</i>&mdash;Cream together 1/4 cup Crisco, 1
+teaspoon minced onion, 1/4 tablespoon each of minced red pepper,
+green pepper, and parsley, 1/2 clove minced garlic, and 1 teaspoon
+lemon juice.</p>
+
+<p>Split 1 young chicken as for broiling, place in pan, sprinkle
+with salt and pepper, dot over with Crisco, and bake until nearly
+done in a quick oven. Then Crisco plank, arrange upon it border
+made from 2 cups of hot mashed potatoes to which have been added
+seasoning and beaten yolks of 3 eggs. This is put on with a pastry
+tube and may be made as fanciful as desired, with rosettes and
+pyramids. Brush over with beaten egg diluted slightly with water,
+and place chicken in center. Peel and saute 8 large mushroom caps,
+place on chicken (which has been spread with prepared butter),
+place in very hot oven to brown potatoes and finish cooking
+chicken. Serve on plank at once.</p>
+
+<br>
+<big>February 7</big>
+
+
+
+<pre>
+<i>       Crab Canapes
+      St. Germain Soup
+  *Braised Fillet of Beef
+     French Bean Salad
+      Bar-Le-Duc Cream
+    Fruits          Nuts
+Biscuits    Cheese    Coffee
+   </i>
+
+</pre>
+
+<p><i>*Braised Fillet of Beef</i>&mdash;Tie up fillet of beef
+neatly with string and put in stewpan, bottom of which has been
+well Criscoed and lined with thin slices fat bacon and 2 sliced
+onions. Cook for 20 minutes, then barely cover with stock, add 1
+wineglass of sherry, and bring to a boil; then add 1 small onion
+stuck with cloves, 1 small turnip, 1 carrot, 1 bouquet of herbs, 1
+tablespoon Crisco, salt and pepper to taste.</p>
+
+<p>Let meat simmer gently in this for 1-1/2 to 2 hours. For
+garnish, take equal quantities of French peas and string beans,
+artichoke bottoms, new carrots and turnips. Cut latter in uniform
+shapes with fancy vegetable cutter, and cook them separate in
+consomme. Strain off about 3/4 pint of stock from fillet of beef,
+and pour on brown roux, made with 2 tablespoons each of flour and
+Crisco; stir until it boils, add small piece of glaze and reduce a
+little over quick fire. Add dash of kitchen bouquet, salt, and
+pepper. Dish up fillet of beef, glaze it with some of sauce, and
+arrange vegetables around it in little heaps, each kind separate.
+Serve remainder of sauce in a boat.</p>
+
+<br>
+<big>February 8</big>
+
+
+
+<pre>
+<i>       Faubonne Soup
+         Baked Fish
+     Grenadins of Veal
+Roast Pigeons    Endive Salad
+      *Fruit Snowballs
+           Coffee
+   </i>
+
+</pre>
+
+<p><i>*Fruit Snowballs</i>&mdash;Cream 1/4 cup Crisco with 1/2 cup
+sugar, add 1/4 <a name="Page_159"></a>cup milk, 1 cup flour, 1
+teaspoon baking powder, and 3 stiffly beaten egg whites. Mix and
+divide into small Criscoed molds, cover with Criscoed papers, and
+steam 35 minutes. Turn out, sprinkle with powdered sugar, garnish
+with candied cherries and pineapple and serve with custard sauce
+made with egg yolks.</p>
+
+<br>
+<big>February 9</big>
+
+
+
+<pre>
+<i>        Petite Marmite
+        *Goulash of Veal
+   Cauliflower, Cream Sauce
+Braised Endive      Orange Salad
+       Mousseline Pudding
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Goulash of Veal</i>&mdash;1-1/2 pounds lean veal, 1 pound
+partly cooked new potatoes, 4 tablespoons Crisco, 1/2 small onion,
+1/2 pint cream, paprika, pepper, and salt. Free meat from skin and
+sinews and cut it into dice. Cut potatoes into cubes. Melt Crisco
+in saucepan, add meat and fry lightly for several minutes, add
+onion, finely chopped, stir over fire for about 5 minutes, season
+with salt and pepper to taste and add potatoes. Pour off
+superfluous fat, mix carefully and moisten with cream and 1
+tablespoon rich white stock, season with a sufficiency of paprika
+pepper to give sauce a pink tint, and cook gently for 20 minutes.
+It is best to cook the Goulash at latter stage in a fireproof
+earthenware stewpan, in which it should be sent to table. Great
+care must be taken so as not to break potatoes while cooking. Serve
+very hot.</p>
+
+<br>
+<big>February 10</big>
+
+
+
+<pre>
+<i>      Broiled Beefsteak
+Baked Potatoes     Creamed Onions
+         Waldorf Salad
+  Jellied Figs      Nut Cookies
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Waldorf Salad</i>&mdash;1 quart chopped apples, 2 cups diced
+celery, 1-1/2 cups blanched and shredded almonds, and 2/3 cup
+rolled pecan nut meats.</p>
+
+<p>Dress with following dressing, adding little more sugar and
+lemon juice to taste, just before serving. Mix 1 tablespoon melted
+Crisco, 1 teaspoon each mustard and white sugar, 1/2 teaspoon salt
+and 1/4 teaspoon pepper. Add 2 well beaten egg yolks and then beat
+in slowly 4 tablespoons lemon juice. Cook in double boiler till it
+thickens. Then add whites 2 eggs beaten stiff. Keep on ice till
+wanted. Stir in 1 cup whipped cream just before serving. This is
+very good made with 5 egg yolks and 1/2 cup thin cream if whipping
+cream is unobtainable.</p>
+
+<br>
+<big>February 11</big>
+
+
+
+<pre>
+<i>      Cream Soup
+   Flounder au Gratin
+Veal Cutlets, Brown Gravy
+    Creamed Potatoes
+  Cauliflower Polonaise
+      Radish Salad
+    *Friar's Omelet
+         Coffee
+   </i>
+
+</pre>
+
+<p><i>*Friar's Omelet</i>&mdash;Peel and core 1 pound cooking
+apples, and boil to pulp with little water and sugar. When nearly,
+cold add 1 tablespoon Crisco and 1 or 2 well beaten eggs.</p>
+
+<p>Crisco a pudding dish and coat thickly with breadcrumbs. Pour in
+mixture and cover thickly with more breadcrumbs. Cook in oven for
+3/4 of an hour. A little lemon peel can be added if liked.</p>
+
+<br>
+<big>February 12</big>
+
+
+
+<pre>
+<i>  Gravy Soup
+              Fish Souffle
+         Beef Olives
+Braised Turnips       Carrots
+         Potato Puff
+  Apple and Grapefruit Salad
+       *Coburg Pudding
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Coburg Pudding</i>&mdash;3 cups milk, 1/2 cup rice, 1 cup
+boiling water, 1 egg, 4 tablespoons sugar, 1 teaspoon powdered
+cinnamon, 1 tablespoon Crisco, and 1/2 teaspoon salt.</p>
+
+<p><a name="Page_160"></a>Well wash rice, sprinkle it into boiling
+water and cook gently until all water is absorbed. Heat milk, in
+double saucepan if possible, add half-cooked rice and boil gently
+until it is perfectly soft and of thick creamy consistency. Should
+it become too thick before it is really soft, add more milk. Beat
+egg, until very light, add half sugar to it. When rice is cooked,
+whisk egg in at once, a little at a time. Then add salt and piece
+of Crisco size of walnut. Turn mixture into dish in which it is to
+be served. Mix rest of sugar with cinnamon. Sprinkle this evenly
+over top of rice. Put rest of Crisco in small pieces over top of
+pudding just before it is required. Place pudding in front of fire,
+or in oven for second or two, when Crisco, etc., will form a
+delicious sauce over surface of pudding.</p>
+
+<br>
+<big>February 13</big>
+
+
+
+<pre>
+<i>           *Bombay Toast
+   Boiled Halibut, Lobster Sauce
+Roast Capon    Beet and Potato Salad
+           Cheese Ramekins
+             Peach Border
+                Coffee
+   </i>
+
+</pre>
+
+<p><i>*Bombay Toast</i>&mdash;Fry the required number of croutes in
+Crisco. When cold spread with paste of pounded chicken and cream.
+Chop some capers, and lay in a thick line across the chicken paste.
+On one-half put grated yolk of hard-cooked egg, on the other half
+put grated white of hard-cooked egg, and serve.</p>
+
+<br>
+<h5>Saint Valentine's Day.</h5>
+
+<big>February 14</big>
+
+
+
+<pre>
+<i>Cupid Canapes
+                 Clam Bouillon
+         Fillets of Fish
+       *Supreme of Chicken
+Martinique Potatoes      Spinach
+    Kumquat and Celery Salad
+ Tutti Fruitti Ice Cream  Mints
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Supreme of Chicken</i>&mdash;Remove breast meat from 2 young
+chickens and trim into shape. Sprinkle with salt and pepper, dip in
+cream, roll in flour and saute in Crisco until delicately browned.
+Place in small pan, dot over with Crisco, and bake until
+tender.</p>
+
+<p>Remove to cutlet-shaped pieces of hot boiled ham (cut very
+thin), garnish top of each with 3 short stalks of asparagus,
+seasoned with Crisco, and pour around following sauce: Melt 3-1/2
+tablespoons Crisco, add 3-1/2 tablespoons flour, and stir until
+well blended; then pour on gradually while stirring constantly 1
+cup chicken stock and 1/2 cup cream. Bring to boiling point, season
+with salt and paprika, and add yolk of 1 egg.</p>
+
+<br>
+<big>February 15</big>
+
+
+
+<pre>
+<i>Swedish Soup     Poached Eggs on Top
+       Stuffed Breast of Veal
+  Stewed Tomatoes    Fried Carrots
+          *Apple Tartlets
+               Coffee
+</i>
+
+</pre>
+
+<p><i>*Apple Tartlets</i>&mdash;Line some tartlet tins with Crisco
+pastry. Fill with stewed apples to which a little melted Crisco and
+grated nutmeg have been added. Cover with a meringue and brown in
+the oven for a few minutes.</p>
+
+<br>
+<big>February 16</big>
+
+
+
+<pre>
+<i>          Consomme Colbert
+ Braised Mutton Cutlets with Kidneys
+Stuffed Potatoes    *Salsify Fritters
+            Spinach Salad
+            Cheese Balls
+     Meringues, a la Chantilly
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Salsify Fritters</i>&mdash;3 heads salsify, lemon juice,
+salt, 2 tablespoons milk, 1 tablespoon melted Crisco, fried
+parsley, 4 tablespoons flour, and 2 eggs. Wash, scrape, and soak
+the salsify in cold water seasoned with salt and lemon juice to
+taste. Boil in salted, acidulated water until tender. Take it up
+when done, drain, and cut the salsify into pieces all the same
+size. Sieve the flour into a basin, work in the yolks of the eggs,
+the milk, and the melted Crisco. Beat to a smooth batter, season
+with salt and pepper to taste. When ready <a name="Page_161"></a>to
+fry, beat up the whites of eggs very stiffly and stir them lightly
+into batter. Drop the salsify into the batter, then into hot Crisco
+and fry to a golden brown color. Take up, drain, and serve
+garnished with fried parsley.</p>
+
+<br>
+<big>February 17</big>
+
+
+
+<pre>
+<i>       Strained Gumbo
+            Oyster Souffle
+      *Calf's Head, Vinaigrette
+Baked Eggplant          String Beans
+      Russian Salad    Ambrosia
+                Coffee
+   </i>
+
+</pre>
+
+<p><i>*Calf's Head, Vinaigrette</i>&mdash;Clean and scald 1/2 a
+calf's head. Cover with water and boil 1/2 an hour, then plunge
+into cold water. When cool, remove meat and cut in small squares.
+Make a roux of 1 tablespoon Crisco and 2 tablespoons flour cooked
+thoroughly; add 4 cloves, 3 whole peppers, small onion, carrot, 2
+bay leaves, dash of thyme, and 2 tablespoons strong vinegar. Add
+the meat. Simmer 2 hours; remove into deep dish and cover with
+vinaigrette sauce, which is made with 1/2 teaspoon salt, 1/4
+teaspoon paprika, dash white pepper mixed with 3 tablespoons
+tarragon or plain vinegar. Add 6 tablespoons olive oil, 1
+tablespoon gherkins, and 1 teaspoon each chives and parsley all
+chopped very fine, and 1 tablespoon minced green pepper. Blend well
+before pouring over meat. This may be served either hot or cold.
+Garnish with cucumber pickles cut into fan shapes.</p>
+
+<br>
+<big>February 18</big>
+
+
+
+<pre>
+<i>          *Cheese Canapes
+              Lamb Chops
+   French Peas        Baked Potatoes
+            Artichoke Salad
+Russian Charlotte      Preserved Ginger
+                Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cheese Canapes</i>&mdash;8 croutes bread, 1/4 pound cheese,
+2 tablespoons Crisco, salt and red pepper to taste, 1 teaspoon
+mustard, and 1 dessertspoon sherry.</p>
+
+<p>Cut the croutes of bread out of slices of stale bread with a
+round cutter 2 inches across. Fry the bread a golden color in hot
+Crisco. Cut up cheese; put it into a mortar with Crisco, and pound
+until it becomes a smooth paste; then season with salt and red
+pepper to taste. Add the mustard and sherry. When all ingredients
+are thoroughly mixed, put it on the croutes of bread; place them in
+oven until hot through, then serve at once.</p>
+
+<br>
+<big>February 19</big>
+
+
+
+<pre>
+<i>    *Mulligatawney Soup
+Roast Pork, Frozen Apple Sauce
+  Potatoes   Creamed Onions
+        Indian Salad
+  Toasted Biscuits  Cheese
+        Mocha Souffle
+           Coffee
+   </i>
+
+</pre>
+
+<p><i>*Mulligatawney Soup</i>&mdash;Saute in 1 tablespoon melted
+Crisco, 1 minced onion, 1 tablespoon minced cooked ham, 3 cloves,
+1/2 carrot, and 1 stick celery, minced fine, 1/2 cup cooked chicken
+cut in dice, and 3 pints of chicken stock. Cook fifteen minutes,
+add 1/2 a green apple, diced, 1/2 cup stewed or canned tomatoes, 1
+teaspoon tomato catsup, 1 teaspoon curry powder, 2 tablespoons
+boiled rice, 1 teaspoon salt, and 2 drops Tabasco sauce. Simmer 1/2
+hour and serve with or without thin slices of lemon cut in
+quarters.</p>
+
+<br>
+<big>February 20</big>
+
+
+
+<pre>
+<i>        *Onion Cocktail
+       Halibut, a la Martin
+Roast Mutton, Currant Mint Sauce
+        Okra and Tomatoes
+       Cucumber Jelly Salad
+  Spanish Cream         Coffee
+   </i>
+
+</pre>
+
+<p><i>*Onion Cocktail</i>&mdash;2 cups diced apples, 1 cup diced
+onions, 1 cup seeded raisins. Fill cocktail glasses with onions,
+apples, raisins, pour over a sour dressing made as follows: 1/4 cup
+each of vinegar and water, 1 tablespoon Crisco, salt and red pepper
+to taste, and 2 teaspoons sugar. Place in small saucepan over fire
+until Crisco melts, then stir in well beaten yolks of 2 eggs,
+stirring constantly until thick. Place in ice box to cool before
+using.</p>
+
+<br>
+<a name="Page_162"></a><big>February 21</big>
+
+
+
+<pre>
+<i>Boiled Halibut, Anchovy Butter
+    Pigeons, a la Chasseur
+    Griddled White Potatoes
+       *Stewed Lettuce
+  Oyster Salad  Cheese Relish
+       Pineapple Cream
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Stewed Lettuce</i>&mdash;Wash the desired number of heads of
+lettuce, cutting off the stalks at the roots, and put into a
+saucepan with 1 onion sliced, 1 tablespoon Crisco, 1 tablespoon
+chopped parsley, and salt and pepper to taste, with a very little
+water, to cook slowly for 2 hours. By this time the water should
+have pretty well cooked away, leaving the lettuce fairly dry.
+Remove from it the onion and parsley, put into a dish, dress well
+with melted butter and send to table hot.</p>
+
+<br>
+<h5>Washington's Birthday</h5>
+
+<big>February 22</big>
+
+
+
+<pre>
+<i>              Cherry Cocktail
+Olives        Salted Nuts         Oyster Soup
+         Fried Chicken, Cream Gravy
+            Peas  Sweet Potatoes
+   White Grape Salad       Beaten Biscuits
+              *Washington Pie
+        Martha Washington Fruit Cake
+                 Fruit Punch
+                   Coffee
+   </i>
+
+</pre>
+
+<p><i>*Washington Pie</i>&mdash;3/4 cup sugar, 1 tablespoon Crisco;
+beat together thoroughly; add 1/2 cup sweet milk, 2 cups flour, 2
+beaten eggs, 2 teaspoons baking powder, 1 teaspoon lemon; make into
+3 cakes and put jelly or custard between.</p>
+
+<br>
+<big>February 23</big>
+
+
+
+<pre>
+<i>         Red Cabbage Soup
+*Broiled Kidneys with Green Peppers
+  French Peas      Fried Bananas
+ Grapefruit and White Grape Salad
+    Cheese Balls
+                 Russian Jelly
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Broiled Kidneys with Green Peppers</i>&mdash;Split some fine
+beef kidneys, remove the outer skin and sinews, and wipe well.
+Sprinkle the kidneys with pepper and salt, and let stand for an
+hour or more. Dip them then, into melted Crisco and broil over a
+clear fire. Meanwhile, chop 2 green peppers, freed from their
+seeds, and fry with 1/2 a teaspoon chopped onion and 1 tablespoon
+chopped parsley in Crisco till the pepper is quite done, having no
+more moisture, or Crisco that is in the pan, than is necessary to
+cook the green peppers. Dish the kidneys and surround with the
+sauce of green peppers.</p>
+
+<br>
+<h5>Vegetarian</h5>
+
+<big>February 24</big>
+
+
+
+<pre>
+<i>       Cream of Celery Soup
+*Mock Veal Roast      Stewed Turnips
+          Asparagus Salad
+    Cheese             Crackers
+            Apple Pie
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Mock Veal Roast</i>&mdash;1/2 pint shelled roasted peanuts,
+1/2 pint lentils, 2 tablespoons melted Crisco, 1/2 pint toasted
+breadcrumbs, milk, pepper and salt to taste.</p>
+
+<p>Soak the lentils over night; drain, bring them to a boil; throw
+away water; cover with fresh water and boil until tender; drain
+again; press them through a colander. Add nuts, chopped or ground,
+melted Crisco, breadcrumbs and seasoning, with sufficient milk to
+make it the consistency of mush. Pour into baking dish and bake in
+a moderate oven 1 hour. Beans or peas may be substituted for
+lentils.</p>
+
+<br>
+<big>February 25</big>
+
+
+
+<pre>
+<i>    Clam Broth with Whipped Cream
+   Boiled Fish      Dressed Cucumbers
+            Panned Chicken
+Riced Potatoes   *Stuffed Green Peppers
+       Celery and Lettuce Salad
+         Caramel Rice Pudding
+                Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Stuffed Green Peppers</i>&mdash;6 large green peppers, 1
+pint boiled rice, 1 tomato, 1 tablespoon Crisco, 1 medium-sized
+onion, and 1 teaspoon salt. Cut the <a name="Page_163"></a>tops
+from peppers and remove seeds. Add to rice the onion and tomato,
+chopped and salt. Wash peppers, stuff them with boiled rice, put on
+tops and stand them in a baking pan. Cover bottom of baking pan
+with a little water; add to it the Crisco. Bake in a quick oven 20
+minutes, basting 2 or 3 times.</p>
+
+<br>
+<big>February 26</big>
+
+
+
+<pre>
+<i>      Cream of Beet Soup
+Pork Tenderloins, Apple Sauce
+  Baked and Glazed Potatoes
+       Buttered Parsnips
+*Raisin Pudding, Liquid Sauce
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Raisin Pudding</i>&mdash;Wash and dry 1 pound Sultana
+raisins; Crisco a pudding dish; put in a layer of boiled rice, over
+it a layer of raisins, and continue until the dish is nearly full,
+having rice on top. Beat 2 eggs; add 2 teaspoons sugar, 1 pinch of
+salt, 3 tablespoons melted Crisco, and 2 cups sweet milk; pour it
+over pudding, and bake 1/2 hour. Serve with liquid sauce.</p>
+
+<br>
+<big>February 27</big>
+
+
+
+<pre>
+<i>              Sago Soup
+      Brown Stew of Mutton Chops
+Stewed Turnips          Boiled Potatoes
+            *Cabbage Salad
+    Lemon Sponge             Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Cabbage Salad</i>&mdash;Shave 2 cups shredded cabbage in
+thin strips or chop fine and mix with the following dressing: 2
+tablespoons Crisco, 1/2 cup hot vinegar, 1 teaspoon dry mustard, 1
+tablespoon sugar, 1 teaspoon salt, 1/8 teaspoon pepper, 1/2 onion,
+cut fine, and 1/2 cup sweet or sour cream, milk or water. Dissolve
+the sugar in cream. Mix with rest of the ingredients. Mix while hot
+and serve with the salad slightly warmed.</p>
+
+<br>
+<big>February 28</big>
+
+
+
+<pre>
+<i>        Consomme with Spaghetti
+*Chicken Souffle     Creamed Potatoes
+         Celery and Apple Salad
+  Stuffed Dates               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Chicken Souffle</i>&mdash;2 cups cold roast chicken, a 1/4
+cup cold boiled ham or tongue, 5 tablespoons Crisco, 2 tablespoons
+flour, 1/2 cup cream, 3/4 cup chicken broth, a 1/4 cup chopped nut
+meats, salt and paprika to taste, and 4 eggs beaten separately.</p>
+
+<p>The chicken, ham or tongue should be chopped very fine before
+measuring. Melt 3 tablespoons Crisco in a frying pan; add the
+chopped meat and stir over fire until Crisco is absorbed. Make a
+sauce of 2 tablespoons Crisco, the flour, broth and cream. Pound
+the meat in a mortar, adding meanwhile the sauce. Press the whole
+through a fine sieve; add the nut meats, seasonings and yolks of
+eggs. Mix thoroughly, and fold in the whites of eggs. Bake in a
+Criscoed dish till firm in the center. Serve with mushroom or
+tomato sauce. This may also be cooked in individual dishes. 25
+minutes will be needed for cooking in a large dish, about 12
+minutes in individual dishes. It is better to cook a souffle too
+long than too short a time always, provided that the temperature be
+kept about 208&deg; F.</p>
+
+<br>
+<big>March 1</big>
+
+
+
+<pre>
+<i>       *Toad in the Hole
+      Pressed Beef with Aspic
+      Beet and Endive Salad
+Compote of Fruit, Maids of Honor
+            Coffee
+</i>
+</pre>
+
+<p>*<i>Toad in the Hole</i>&mdash;2 cups flour, 1/2 teaspoon salt,
+1 pound link sausages, 2 eggs, 2 tablespoons melted Crisco, and 3
+cups milk. Sift the flour and salt into a basin; beat up eggs well,
+and after mixing them with the milk and melted Crisco, pour
+gradually on flour, beating it well with a wooden spoon. When quite
+smooth, pour it into a well Criscoed fireproof dish; skin the
+sausages and lay them in the batter, and bake in a moderate oven
+for 3/4 of an hour. Serve in small squares arranged neatly
+overlapping each other on a hot dish.</p>
+
+<br>
+<a name="Page_164"></a><big>March 2</big>
+
+
+
+<pre>
+<i>     *Oxtail Soup
+Trout, Black Butter Sauce
+Stewed Steak and Oysters
+       Pear Salad
+     Cheese Eclairs
+      Sweet Omelet
+        Coffee
+   </i>
+
+
+</pre>
+
+<p><i>*Oxtail Soup</i>&mdash;1 oxtail, 2 quarts second stock or
+water, 2 onions, 2 carrots, 1 turnip, 2 strips celery, 4
+tablespoons Crisco, a 1/2 cup diced lean ham or bacon, a
+boquet-garni, 12 whole peppers, 2 cloves, salt, 1 glass sherry, and
+1 tablespoon cornstarch.</p>
+
+<p>Cut the tail into small joints, put it into a stewpan, cover
+with cold water, boil up and strain. Dry the pieces of oxtail, roll
+them in flour, put them with ham and sliced vegetables and Crisco
+into the stewpan, and fry until brown. Then add stock, herbs, whole
+peppers, cloves, and salt, boil and skim well. Put on lid and cook
+very gently for about 4 hours. Strain, remove fat, return to
+stewpan, and when soup boils add sherry and cornstarch smoothly
+mixed together, stir and cook for a few minutes. Serve smaller
+pieces of tail in soup, remainder may be reheated in a good brown
+sauce, and used as an entree.</p>
+
+<br>
+<h5>Vegetarian</h5>
+
+<big>March 3</big>
+
+
+
+<pre>
+<i>          *Grilled Mushrooms
+Vegetable Soup
+             Cheese Omelet
+  Baked Beans
+          Iced Asparagus
+      Fruit in Jelly
+          Coffee
+   </i>
+
+</pre>
+
+<p><i>*Grilled Mushrooms&mdash;</i>1 cup mushrooms, pepper and salt
+to taste, Crisco, and lemon juice. Carefully peel the mushrooms,
+cut off a portion of stalk, and season with salt. Broil them over a
+clear fire, turning them once, and arrange them on a very hot dish.
+Put a small piece of Crisco on each mushroom, season with pepper
+and salt to taste, and squeeze over them a few drops of lemon
+juice.</p>
+
+<br>
+<big>March 4</big>
+
+
+
+<pre>
+   <i>           Spanish Soup
+       *Baked Stuffed Heart
+Mashed Potatoes       Fried Beets
+         Red Cabbage Salad
+Orange Pudding
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Baked Stuffed Heart</i>&mdash;Take an ox heart and season it
+inside with salt and pepper, and fill it quite full of herb
+forcemeat; fasten it up with a needle and string, rub the heart
+over well with melted Crisco and fold it up in a well Criscoed
+paper; tie it up, put heart in a baking tin in the oven, keeping it
+well basted with melted Crisco, then remove the paper and dish upon
+a hot dish, and serve round it a good brown sauce or tomato sauce
+or brown caper sauce, and garnish with olive potatoes. This should
+be served while hot.</p>
+
+<br>
+<big>March 5</big>
+
+
+
+<pre>
+<i>           *Scotch Broth
+         Browned Veal Knuckle
+Riced Potatoes      Buttered Parsnips
+        Olive and Lettuce Salad
+             Cheese Straws
+            Apricot Parfait
+                Coffee
+   </i>
+
+</pre>
+
+<p><i>*Scotch Broth</i>&mdash;2 pounds neck mutton, 1 cup barley, 1
+cup peas, 1 carrot, 1 turnip, 1 teaspoon sugar, 3 onions or leeks,
+1 tablespoon Crisco, 1 small cabbage, 1 tablespoon chopped parsley,
+16 cups water or stock, salt and pepper to taste.</p>
+
+<p>Prepare vegetables and cut them into small pieces. Put water or
+stock into large earthenware pan, and when it boils, add meat and
+barley. Boil up, skimming frequently, add vegetables, and then
+simmer for 3 hours. Now stir in one extra carrot grated, salt and
+pepper, sugar and Crisco. Simmer again for 30 minutes. Add parsley
+and broth is ready to serve.</p>
+
+<br>
+<a name="Page_165"></a>
+
+<h5>Vegetarian</h5>
+
+<big>March 6</big>
+
+
+
+<pre>
+<i>            Spinach Soup
+        *Egg Cutlets, Cream Sauce
+Potatoes                  Brussels Sprouts
+     Tomatoes, French Dressing
+               Cheese Fingers
+      Sultana Pudding          Coffee
+   </i>
+
+</pre>
+
+<p><i>*Egg Cutlets</i>&mdash;Put 2 tablespoons Crisco into a pan,
+when melted, add 2 tablespoons flour, 1 cup milk gradually, boil
+for 3 minutes, stirring all the time, then add 2 raw yolks of eggs,
+remove from the fire, add 2 tablespoons cooked chopped peppers, 6
+chopped mushrooms, red pepper, white pepper, salt and nutmeg to
+taste and four chopped hard-cooked eggs. Turn on plate to cool.
+Shape into cutlets. Brush over with beaten egg, roll in fine
+breadcrumbs and fry in hot Crisco. Serve very hot with cream
+sauce.</p>
+
+<br>
+<big>March 7</big>
+
+
+
+<pre>
+<i>      *Tapioca Puree
+       Brazillian Stew
+Beans         Mashed Potatoes
+        White Grape Salad
+      Wafers          Cheese
+Ginger Ice Cream  Coffee
+   </i>
+
+</pre>
+
+<p><i>*Tapioca Puree</i>&mdash;1 quart white stock, or half stock
+and half milk, 1/4 pint cream, 1 tablespoon melted Crisco, yolks of
+3 eggs, 1 tablespoon fine sago or crushed tapioca, salt and pepper
+to taste.</p>
+
+<p>The stock should be well flavored, otherwise it must be simmered
+with a little onion, carrot, celery, and herbs, and strained for
+use. Bring stock to boiling point, sprinkle in sago, or tapioca,
+and stir and cook until it becomes transparent; then let soup cool
+slightly. Mix yolks of eggs and the cream together, then the melted
+Crisco, and add to soup and stir till it thickens; it should have
+the consistency of single cream. When a thicker soup is desired,
+mix teaspoon flour or cornstarch with a little milk, and add it to
+soup at same time as sago or tapioca. Season to taste, and
+serve.</p>
+
+<br>
+<big>March 8</big>
+
+
+
+<pre>
+<i>             Turnip Soup
+        Beef Stew with Dumplings
+Parsnips               Mashed Potatoes
+              Russian Salad
+       Cheese           Crackers
+   *Bird's Nest Pudding      Coffee
+   </i>
+
+</pre>
+
+<p><i>*Bird's Nest Pudding</i>&mdash;3 eggs, 3/4 cup flour, 6
+tablespoons Crisco, 1/2 cup sugar, 1/2 cup blanc-mange, pinch
+baking powder, pistachio nuts or cocoanut, angelica and apricot
+jam.</p>
+
+<p>Break eggs into basin, add sugar to them, and beat over saucepan
+of hot water until mixture is consistency of thick cream. Melt
+Crisco; sieve flour and baking powder together. Stir Crisco and
+flour quickly and lightly into egg mixture, turn into well-criscoed
+mold, and bake in a moderate oven for 15 to 20 minutes. Turn out
+when done, and let the cake get cold. Rub some apricot jam through
+a hair sieve, put a thin layer of this over the cake, roll it
+either in chopped pistachio nuts or desiccated cocoanut. Stand on a
+dish. Have ready some blanc-mange eggs, fill the center with these,
+and arrange round the base of the nest some pieces of angelica to
+represent twigs. It is now ready to serve. The blanc-mange eggs are
+made by either filling some egg-molds with blanc-mange, or by
+emptying out some eggs, and using the shells. The eggs must be
+emptied through as small a hole as possible. When set, the shells
+are broken away carefully.</p>
+
+<br>
+ <big>March 9</big>
+
+
+
+<pre>
+<i>             *Veal and Ham Pie
+Baked Sweet Potatoes           Fried Parsnips
+         Salad of Canned Asparagus Tips
+                Cheese Fritters
+       Caramel Pudding with Meringue
+                  Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Veal and Ham Pie</i>&mdash;1-1/2 pounds veal, 2 hard-cooked
+eggs, few grains red pepper, dust of powdered mace, 1/2 teaspoon
+grated lemon rind, 1/2 pound ham, 1 tablespoon flour, 1 teaspoon
+salt, 6 whole peppers, powdered sweet herbs, and pastry.</p>
+
+<p><a name="Page_166"></a>Cut veal and ham into very thin pieces;
+mix on a plate, flour, salt, pepper, sweet herbs, lemon rind, red
+pepper, and mace, roll in this seasoning each piece of veal, and
+lay in a pie dish, alternately, layers of veal, ham, and egg, cut
+in slices; pile this in center of dish, add 1/2 cup water; line
+edge of dish, cover and decorate with Crisco Flake Pastry; when
+baked add a little very good seasoned stock, which should become a
+jelly when the pie is cold, or a little gelatine may be added;
+garnish with parsley if served cold.</p>
+
+<br>
+<big>March 10</big>
+
+
+
+<pre>
+<i>       Cream of Cabbage Soup
+      Celery            Olives
+*Halibut, a la Poulette, White Sauce
+            Baked Potatoes
+       Macaroni, Italian Style
+  Chicory Salad       Cheese Crusts
+     Plum Pudding          Coffee
+   </i>
+
+</pre>
+
+<p><i>*Halibut, a la Poulette</i>&mdash;Slice of halibut, weighing
+2 pounds, 1/4 cup melted Crisco, 2 teaspoons lemon juice, few drops
+onion juice, pepper and salt to taste.</p>
+
+<p>Clean fish and cut into neat fillets. Add seasonings to melted
+Crisco, and put dish containing Crisco in saucepan of hot water to
+keep Crisco melted. Take up each fillet separately with a fork, dip
+in Crisco, roll and fasten with small wooden skewer. Put in shallow
+pan, dredge with flour, and bake 12 minutes in hot oven. Remove
+skewers, arrange on platter for serving, pour around 1-1/2 cups
+white sauce, and garnish with yolks of 2 hard-cooked eggs rubbed
+through a strainer, whites of hard-cooked eggs cut in strips, lemon
+cut fan-shaped, and parsley.</p>
+
+<br>
+<big>March 11</big>
+
+
+
+<pre>
+<i>             Asparagus Soup
+    Baked Salmon, Hollandaise Sauce
+Mashed Potatoes    *Spinach, a la Creme
+  Escarole Salad       Cheese Straws
+     Cocoanut Pudding       Coffee
+   </i>
+
+</pre>
+
+<p><i>*Spinach, a la Creme</i>&mdash;2 pounds spinach, pepper,
+salt, and nutmeg to taste, 2 tablespoons Crisco, 1/2 cup thick
+cream, and 1 teaspoon sugar.</p>
+
+<p>Wash and pick spinach, throw it into a pan of boiling water
+containing a little salt and soda; boil until tender, 10 to 15
+minutes; pour on to a wire sieve, and squeeze out all the water;
+rub through the sieve with a wooden spoon; put spinach into a
+saucepan, with seasoning, butter, and cream. The spinach may be
+prepared as above and mixed with white sauce instead of cream;
+garnish with fried croutons.</p>
+
+<br>
+<big>March 12</big>
+
+
+
+<pre>
+<i>  Porterhouse Steak, Maitre d'Hotel Butter
+           French Fried Potatoes
+              Stewed Tomatoes
+      Shredded Cabbage, Cream Dressing
+       *Apple Pie   Cheese   Coffee
+   </i>
+
+</pre>
+
+<p><i>*Apple Pie</i>&mdash;Use Crisco Plain Paste. For filling for
+a medium-sized pie tin, use 3 cups pared and sliced apples, 1/2 cup
+sugar, 1/8 teaspoon salt, 1 tablespoon Crisco, 1/4 teaspoon
+cinnamon, 1 tablespoon lemon juice, and grated rind of 1/2
+lemon.</p>
+
+<br>
+<big>March 13</big>
+
+
+
+<pre>
+<i>       Baked Stuffed Haddock
+Julienne Potatoes Creamed Cucumbers
+             Egg Salad
+*Steamed Graham Pudding, Hard Sauce
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Steamed Graham Pudding</i>&mdash;1/2 cup molasses, 1/2 cup
+milk, 1 egg, 1/4 cup Crisco, 1-1/2 cups graham flour, 1/2 teaspoon
+soda, 1 teaspoon salt, 1 cup stoned and chopped dates.</p>
+
+<p>Melt Crisco, add molasses, milk, egg well beaten, dry
+ingredients, mixed and sifted, and dates; turn into Criscoed mold,
+cover, and steam 2-1/2 hours. Serve with hard sauce. Figs cut in
+small pieces may be used in place of dates.</p>
+
+<br>
+<big>March 14</big>
+
+
+
+<pre>
+<i>         *Breaded Chops
+Baked Potatoes      Celery Hearts
+     Creamed Carrots and Peas
+     Lettuce, French Dressing
+    Apricot Whip, Custard Sauce
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Breaded Chops</i>&mdash;Wipe and trim mutton chops, sprinkle
+with salt and <a name="Page_167"></a>pepper, dip in crumbs, egg,
+then crumbs, and fry in hot Crisco from 5 to 8 minutes, then drain.
+Do not fry more than 4 chops at a time, and allow the Crisco to
+reheat between fryings. After testing Crisco for temperature put in
+the chops, then lower the heat that the surface of the chops may
+not be burned while the inside is yet under done.</p>
+
+<br>
+<big>March 15</big>
+
+
+
+<pre>
+<i>  *Sardine Canapes
+      Baked Beans
+    Baked Potatoes
+Apple and Celery Salad
+     Cheese Wafers
+     Date Cream Pie
+        Coffee
+   </i>
+
+</pre>
+
+<p><i>*Sardine Canapes</i>&mdash;Take 6 or 8 sardines, mash up with
+yolk of a hard-cooked egg, pepper and salt to taste, a little lemon
+juice and 1 teaspoon melted Crisco. Have some rounds of bread fried
+a pretty golden brown color in hot Crisco, spread the mixture on
+the croutes; garnish round the edges with some finely chopped
+parsley and white of 1 egg rubbed through sieve.</p>
+
+<br>
+<big>March 16</big>
+
+
+
+<pre>
+<i>*Clam Bisque       Crackers
+       Codfish Balls
+    Escalloped Tomatoes
+      Cucumber Salad
+      Bermuda Onions
+       Custard Pie
+          Coffee
+   </i>
+
+</pre>
+
+<p><i>*Clam Bisque</i>&mdash;2 cups clams, 2 tablespoons chopped
+onions, bit of bay leaf, 3 tablespoons Crisco, 4 tablespoons flour,
+2 cups chicken stock, 1 teaspoon salt, pepper and red pepper to
+taste, 1 pint hot cream, and 1 teaspoon Worcestershire Sauce.</p>
+
+<p>Chop clams, and cook in stock 20 minutes. Melt Crisco, add
+onions, cook 5 minutes; add flour, strained clam liquor, cook 5
+minutes; add seasonings, cream, and serve.</p>
+
+<br>
+<h5>St. Patrick's Day</h5>
+
+<big>March 17</big>
+
+
+
+<pre>
+<i>    Irish Potato Bisque
+           Olives
+    Salted Pistachio Nuts
+*Boiled Salmon, Parsley Sauce
+       Mashed Potatoes
+  Brussels Sprouts
+              Shamrock Salad
+      St. Patrick's Pie
+     Green Frosted Cakes
+         Green Mints
+           Coffee
+   </i>
+
+</pre>
+
+<p><i>*Boiled Salmon</i>&mdash;Put the salmon in enough boiling
+water to cover, add 1 teaspoon salt to each quart of water; boil 1
+minute, then draw on one side, and simmer slowly until cooked,
+allowing 10 minutes to the pound; drain thoroughly, and serve on
+folded napkin; decorate with parsley.</p>
+
+<p>Serve with parsley sauce. For sauce. Blend 2 tablespoons Crisco
+with 2 tablespoons flour, add 1 cup milk, salt, pepper, and red
+pepper to taste, stir till boiling, then boil 8 minutes, add 2
+tablespoons chopped parsley, mix well and use.</p>
+
+<br>
+<big>March 18</big>
+
+
+
+<pre>
+<i> *Broiled Spanish Mackerel
+   Grilled Guinea Chicken
+  Candied Sweet Potatoes
+       Baked Eggplant
+Cold Asparagus, Vinaigrette
+      Devilled Cheese
+    Macedoine of Fruits
+          Coffee
+   </i>
+
+</pre>
+
+<p><i>*Broiled Spanish Mackerel</i>&mdash;Split a good-sized
+Spanish mackerel down the back, clean and wipe as dry as possible,
+leaving the head and tail on or off, as desired. Sprinkle well with
+salt and pepper. Rub the wire broiler with Crisco and lay on this,
+flesh side up. Turn when the flesh is tender and broil on the skin
+side until brown and crisp, and serve with cucumbers dressed with
+oil and lemon juice.</p>
+
+<br>
+<a name="Page_168"></a><big>March 19</big>
+
+
+
+<pre>
+<i>*Chickens Stewed with Olives
+    Chartreuse of Spinach
+       Baked Squash
+     Asparagus Salad
+      Rhubarb Tarts
+          Coffee
+   </i>
+
+</pre>
+
+<p><i>*Chickens Stewed with Olives</i>&mdash;Cut 2 young chickens
+into joints and put to cook in 3 pints of water with pepper, salt
+and an onion. Cook until the chickens are very tender. Take up,
+drain and wipe chickens and fry them in Crisco till they brown.
+Strain water in which chickens were cooked and take a little more
+than 1/2 a pint of it for sauce. Put this into the frying pan in
+which chickens were fried, thicken it a little, and into it put 2
+dozens olives, chopped, and 1 tablespoon capers. When it is quite
+hot and smooth pour over chickens and serve.</p>
+
+<br>
+<big>March 20</big>
+
+
+
+<pre>
+<i>       *Princess Soup
+Veal Chops, Horseradish Sauce
+        Fried Carrots
+     Baked Asparagus Tips
+        Spinach Salad
+         Peach Mousse
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Princess Soup</i>&mdash;Chop very fine 1 cup sorrel, and
+cook in 1 tablespoon Crisco. Add 1/2 teaspoon sugar, 1/2 teaspoon
+tarragon or white wine vinegar, 1 teaspoon salt, 1 tablespoon
+flour, and when boiling add 1 pint hot water. Cook for 1/2 hour,
+then add 1 quart white stock and a grating of nutmeg and dash of
+red pepper. Bring to a boil, add beaten yolk of 1 egg and 1 cup
+cream and serve.</p>
+
+<br>
+<big>March 21</big>
+
+
+
+<pre>
+<i>     Baked Shad Roe with Bacon
+*Broiled Lamb Chops, Mint Jelly Sauce
+  Cucumbers   Baked Asparagus Tips
+            Shrimp Salad
+            Rice Souffle
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Broiled Lamb Chops</i>&mdash;Trim and flatten chops,
+sprinkle each with sherry wine, rub with salt and white pepper and
+broil over a clear fire until they are done, according to the
+tastes of those who are to eat them. Melt together 4 tablespoons
+Crisco, if there are 8 chops, a small tumbler mint jelly, add to it
+chopped parsley and a few drops of lemon juice and pour over chops
+just as they are to be served.</p>
+
+<br>
+<big>March 22</big>
+
+
+
+<pre>
+<i>         Czarina Soup
+     *Guinea Hen, Roasted
+Mashed Potatoes    Creamed Onions
+         Dandelion Salad
+  Frozen Pudding      Coffee
+   </i>
+
+</pre>
+
+<p><i>*Guinea Hen, Roasted</i>&mdash;Truss 2 guinea hens, cover
+breasts with thin slices of bacon, and put in roaster and bake,
+basting often until tender. Remove bacon and brown. Melt in
+roasting pan 2 tablespoons Crisco, stir in 2 tablespoons flour,
+pour in gradually 2 cups scalded cream, and stir constantly.
+Strain, season with salt and white pepper, and, if liked, a tiny
+grain nutmeg, and pour this over guinea hens, or pass separately.
+Serve with these, potato balls of uniform size, which have been
+sauted in Crisco and sprinkled with chopped parsley.</p>
+
+<br>
+<big>March 23</big>
+
+
+
+<pre>
+<i>      Cream of Cauliflower Soup
+           Flounder au Gratin
+     *Mutton Cutlets, a la Soubise
+Potatoes               Tossed Tomatoes
+           Combination Salad
+            Apple Dumplings
+                Coffee
+   </i>
+
+</pre>
+
+<p><i>*Mutton Cutlets, a la Soubise</i>&mdash;6 mutton cutlets, 1/2
+cup dried beans, brown sauce, 2 onions, 3 tablespoons Crisco, and
+1/2 cup white sauce. Trim cutlets, season them with pepper and
+salt, and fry in hot Crisco.</p>
+
+<p>Soak dried beans in water for several hours, then boil them in a
+stewpan until tender. Drain, and pass them through a sieve. Melt
+Crisco in a saucepan, stir in sieved beans, add to them the onions,
+previously boiled and sieved, season, and stir over fire until hot.
+Then add <a name="Page_169"></a>white sauce. Dish cutlets in a
+circle on a hot dish, and put puree of beans and onions in center.
+Pour some brown sauce round and serve.</p>
+
+<br>
+<big>March 24</big>
+
+
+
+<pre>
+<i>         Calf's Tail Soup
+       *Braised Fillet of Veal
+Braised Belgian Endive   Potato Puree
+        Beet and Cabbage Salad
+            Banana Trifle
+                Coffee
+   </i>
+
+</pre>
+
+<p><i>*Braised Fillet of Veal</i>&mdash;3-1/2 pounds veal, 1/4
+pound larding bacon, 1 onion, 1 carrot, 1 turnip, 1/2 lemon,
+forcemeat, stock and a little celery.</p>
+
+<p>Remove bone, fill in cavity with forcemeat. Cut some even strips
+of bacon 1/4 of an inch thick, and with a larding needle thread
+neatly on top of meat. Slice vegetables, place them in a pan, set
+veal on these, sprinkle with a little lemon juice. Cover with
+Criscoed paper, and add stock to come three-parts up the meat.
+Cover closely and set pan in oven (in order to get top heat also)
+or over a gentle fire, and simmer 2-1/2 to 3 hours. Remove veal to
+a dripping tin with very little stock, and brown in front of fire
+or in hot oven. Reduce stock in pan, meanwhile, by fast boiling
+without lid, and strain round meat. Garnish with cut lemon, and, if
+liked, with curled bacon and forcemeat balls.</p>
+
+<p>The forcemeat is made as follows: Add 1/4 cup Crisco, 4
+tablespoons chopped cooked ham, 1 cup breadcrumbs, 1 tablespoon
+chopped parsley, 1 teaspoon mixed herbs, thyme, and marjoram. Add
+salt and pepper to taste, and mix with 2 well-beaten eggs.</p>
+
+<br>
+<big>March 25</big>
+
+
+
+<pre>
+<i>          Scallop Chowder
+      *Boiled Cod, Oyster Sauce
+Mashed Potatoes           Stewed Corn
+      Watercress, French Dressing
+ Cheese Biscuits      Ginger Pudding
+                Coffee
+   </i>
+
+</pre>
+
+<p><i>*Boiled Cod</i>&mdash;Wash the fish (about 2 to 3 pounds
+cod), and put into a fish-kettle, containing enough boiling water
+to cover it. Add some salt, bring quickly to boil; then draw pan to
+side of fire, and let it stay in hot water until cooked. Do not let
+water boil or simmer again. Cod cooked in this way has a much finer
+flavor than if it is allowed to simmer or boil. Take up fish on
+drainer, slide it on to a hot dish on a folded napkin, and serve
+garnished with sprigs of crisp parsley. Send to table with oyster
+sauce, which is made as follows: 4 tablespoons Crisco, 6
+tablespoons flour, 1 small onion, 1/2 carrot, 12 whole peppers, 1/2
+bay leaf, 1 clove, 1 bouquet garni, small blade mace, salt, and ten
+oysters. Peel the onion, scrape carrot; put them into saucepan with
+bay leaf, whole pepper, bouquet garni, and clove; add milk, and
+bring to boil. When milk boils take out mace and bay leaf. Melt
+Crisco in small saucepan; mix in flour smoothly; whisk into this
+hot milk. Stir until it boils, then let it simmer from 10 to 15
+minutes. Take out bouquet; rub sauce through a sieve. Take 10
+oysters and their liquor and put into a saucepan and bring to
+boiling point. Then take the oysters and cut each in quarters. Heat
+the sauce and add the oyster liquor, reduce well, strain and return
+to saucepan; stir in 1 yolk of egg, bind, and then add oysters and
+lemon juice. Stir till hot, but it must not boil. Season to taste
+and serve.</p>
+
+<br>
+<big>March 26</big>
+
+
+
+<pre>
+<i>       Pepper Cocktail
+        *Fried Pigeons
+Baked Onions       Mashed Potatoes
+     Celery and Nut Salad
+       Cheese Custards
+      Orange Ice Cream
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Fried Pigeons</i>&mdash;4 pigeons, 1/2 pound sausage meat, 1
+egg, carrot, turnip, onion, celery, mace, and cloves. Empty and
+split pigeons in halves, lengthways; remove 1 joint of wing and of
+leg, and truss neatly; wash thoroughly.</p>
+
+<p><a name="Page_170"></a>Put into a stewpan, a small bit turnip
+and carrot, small onion, bit of celery, blade of mace, few cloves
+and whole peppers; place pigeons on top; add 2 cups water, and all
+giblets of pigeons nicely cleaned and prepared; cover all with
+Criscoed paper and cover them with lid, and cook gently 1 hour.
+Remove pigeons from pan, and dry each thoroughly. Divide sausage
+into 4 portions; fill hollow of pigeons with these, and with
+floured hands pat it quite smooth, using flour all over pigeons.
+Have an egg well beaten; cover carefully with it, and roll in fine
+breadcrumbs. Put into hot Crisco, and fry a golden brown. Have the
+following sauce in dish, and place the pigeons neatly in center:
+Strain liquor pigeons were stewed in, and into pan put 1 tablespoon
+flour and 1 tablespoon Crisco, moisten it with a little cold water;
+then add to it the liquor, a 1/4 teaspoon meat extract, 1 small
+tomato chopped up, and salt to taste; let all boil for 10 minutes;
+then strain. It may require more stock or water to be added to make
+sauce a good consistency.</p>
+
+<br>
+<big>March 27</big>
+
+
+
+<pre>
+<i>  Grape Fruit Cocktail
+Roast Duck, Currant Jelly
+     *Creamed Turnips
+ Sweet Potato Croquettes
+       Apple Salad
+      Cheese Straws
+   Marmalade Ice Cream
+          Coffee
+   </i>
+
+</pre>
+
+<p><i>*Creamed Turnips</i>&mdash;Wash turnips, and cut in 1/2 inch
+cubes. Cook 3 cups in boiling salted water 20 minutes, or until
+soft. Drain, and serve with the following sauce: 2 tablespoons
+Crisco, 2 tablespoons flour, 1 cup milk, 1/4 teaspoon salt, and
+pepper to taste. Put Crisco in saucepan, stir until melted and
+bubbling; add flour mixed with seasonings, and stir until
+thoroughly blended. Pour on gradually the milk, adding about 1/3 at
+a time, stirring until well mixed, then beating until smooth and
+glossy.</p>
+
+<br>
+<big>March 28</big>
+
+
+
+<pre>
+<i>         Anchovy Eclairs
+    *Planked Shad, Butter Sauce
+Cucumbers              Potato Puff
+         Asparagus Salad
+        Cheese Sandwiches
+          Cafe Parfait
+             Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Planked Shad</i>&mdash;Clean and split down the back a good
+3-pound shad. Heat plank very hot, lay fish upon it, skin side
+down, or that portion will be raw. The hot plank cooks it. Brush
+flesh carefully over with olive oil, then sprinkle with salt and
+pepper. Bake for 30 minutes in a hot oven. Baste frequently with
+melted Crisco. It may be cooked in a gas range having the flame
+over the fish. When cooked pour over the fish 2 tablespoons melted
+Crisco and juice of 1 lemon. Garnish with parsley and quarters of
+lemon. Set the plank on a serving dish and serve with butter
+sauce.</p>
+
+<br>
+<big>March 29</big>
+
+
+
+<pre>
+<i>     Printanier Soup
+Broiled Chicken, Oyster Sauce
+     *Duchesse Potatoes
+        String Beans
+ Watercress, French Dressing
+      Cheese Biscuits
+     Lemon Meringue Pie
+          Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Duchesse Potatoes</i>&mdash;Wash, peel and boil two pounds
+potatoes, drain off water and dry in oven, then rub through sieve,
+add 3 egg yolks, 2 tablespoons Crisco, 1 tablespoon cream,
+seasoning salt, pepper and grated nutmeg. When well mixed lay on
+floured board and divide into 12 pieces, shape each piece into a
+square, put them on a buttered tin, brush over with beaten egg and
+bake in hot oven till well browned.</p>
+
+<br>
+<a name="Page_171"></a><big>March 30</big>
+
+
+
+<pre>
+<i>    Cream of Barley Soup
+     *English Chicken Pie
+       Broiled Tomatoes
+Cucumber Salad with Red Peppers
+     Biscuits      Cheese
+           Coffee
+   </i>
+
+</pre>
+
+<p><i>*English Chicken Pie</i>&mdash;1 chicken, 1/2 pound veal
+fillet, 4 ounces bacon, 3 hard-cooked eggs, 1/4 pound mushrooms, 2
+tablespoons Crisco, pepper and salt to taste, chopped parsley,
+puff-pastry, stock, and 1 egg.</p>
+
+<p>Cut fowl into small joints, season these with salt and pepper.
+Slice veal thinly, line bottom of fireproof dish with this, place
+on top a layer of chicken. Chop mushrooms finely, saute them in
+Crisco in small stewpan; sprinkle half of this over pieces of
+chicken, then layer of hard-cooked eggs, over that thin slices
+bacon and chopped parsley. Continue in this way until all
+ingredients are used up and the fireproof dish is full; fill dish
+three parts full with stock. Put a strip of pastry round the edge
+of dish, wet this lightly with water, cover the pie with
+puff-pastry rolled out to the proper size and thickness; press down
+the paste on to the wet edge of paste, trim round. Decorate the
+paste at the edge according to taste; brush over pie with beaten
+egg, make a slit in the center of the lid, and place a circle of
+pastry leaves round it. Put pie in moderate oven, and bake about
+1-1/2 hours. Pour in a little stock before serving.</p>
+
+<br>
+<big>March 31</big>
+
+
+
+<pre>
+<i>          Deviled Clams
+   *Broiled Lobsters, Melted Butter
+Potatoes au Natural    Baked Macaroni
+    Romaine Salad, French Dressing
+    Snow Pudding, Chocolate Sauce
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Broiled Lobsters</i>&mdash;Kill lobsters by cutting tails
+off with one stroke of the knife, just where they join the body.
+With another clean cut divide each lengthwise into 2 equal parts,
+shell and all. Take out coral, the one long intestine and stomach.
+Crack claws with a hammer. Put within a Criscoed broiler, split
+side downward, and broil over fire. As soon as juice begins to run
+freely withdraw long enough to baste liberally with melted Crisco,
+and return to fire, turning often to keep in juices. Cook about 10
+minutes on split or flesh side, and 8 upon other. Have ready sauce
+made by rubbing 2 tablespoons Crisco to cream with lemon juice and
+finely-minced parsley, adding little red pepper, and baste lobsters
+with this while hissing hot. Serve half lobster to each guest.</p>
+
+<br>
+<big>April 1</big>
+
+
+
+<pre>
+<i> *Fried Oysters, Tartare Sauce
+        Roast Guinea Hens
+   Rice Croquettes en Surprise
+Lettuce, Asparagus and Red Pepper
+             Salad
+         Cheese Wafers
+        Pineapple Mousse
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Fried Oysters</i>&mdash;Wash, drain, and dry oysters between
+2 towels; let stand in a marinade 10 or more minutes, then drain
+again. Roll in crackercrumbs, seasoned with salt, pepper, and
+paprika. For 2 cups oysters, beat 2 eggs with 2 tablespoons cold
+water until well mixed; dip oysters, crumbed, into egg, and roll
+again in crumbs.</p>
+
+<p>Fry 1 minute in hot Crisco. Use frying-basket and cook 6 oysters
+at a time. Drain and serve at once with tartare sauce.</p>
+
+<p>The marinade is made as follows: Take 1 part melted Crisco and 3
+of vinegar, with salt and pepper to taste. Stir oysters into this
+and let stand 10 minutes, then drain off any of the marinade that
+has not been absorbed.</p>
+
+<br>
+<a name="Page_172"></a><big>April 2</big>
+
+
+
+<pre>
+<i>         Emergency Soup
+*Veal Pot Pie       Baked Dumplings
+          Cabbage Salad
+       Cheese      Crackers
+    Fruit Jelly, Whipped Cream
+             Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Veal Pot Pie</i>&mdash;Wipe piece of veal from shoulder; and
+cut into pieces for serving; add 1/2 inch strip salt pork or bacon
+for each piece of veal, cover with cold water, put over fire and
+bring quickly to boiling point, then, after boiling five minutes,
+skim and let simmer until meat is tender. When nearly tender, add
+salt and pepper to taste, and biscuit mixture cut into rounds. Cook
+ten minutes without lifting cover. Serve meat in center of platter,
+dumplings at ends and sauce, thickened, if needed, with flour and
+water, over whole. Dumplings may be steamed 15 minutes over
+saucepan boiling water. This is usually preferable, to avoid
+removing them from fire until instant of serving. Beaten yolks of 2
+eggs, diluted with 1/2 cup cream and added to sauce, gives a richer
+dish.</p>
+
+<p>Biscuit mixture is made as follows: Sift 1 quart good flour, 2
+teaspoons baking powder and 1 teaspoon salt, putting it through
+sifter 2 or 3 times. Rub into flour 1 large tablespoon Crisco and
+add sufficient sweet milk to make dough as soft as can be rolled
+and cut. Roll about 3/4 inch thick, cut with round biscuit
+cutter.</p>
+
+<br>
+<big>April 3</big>
+
+
+
+<pre>
+<i>          Crecy Soup
+  Mutton Cutlets   Savory Lentils
+Roast Pigeons      Chipped Potatoes
+    Egg and Lettuce Mayonnaise
+ *Apricot Fritters, Vanilla Sauce
+             Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Apricot Fritters</i>&mdash;6 apricots, 1/2 pint syrup, half
+lemon, frying-batter, Crisco and vanilla sauce.</p>
+
+<p>Select firm, ripe apricots, or preserved ones can be used, cut
+them in halves, and take out stones. Stew them gently in syrup with
+grated rind of 1/2 lemon. When they are tender, drain well, and let
+them cool. Have ready some frying-batter, dip apricots into it,
+then fry in plenty of hot Crisco. When a nice golden color, take
+them up, drain on paper, dish up on a napkin and serve with vanilla
+sauce.</p>
+
+<br>
+<big>April 4</big>
+
+
+
+<pre>
+<i>          Brown Soup
+         Mousse of Ham
+          Veal Olives
+Mashed Potatoes         Spinach
+           Pear Salad
+        Cheese Ramekins
+ *Rice Souffle  Fruit Custards
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Rice Souffle</i>&mdash;4 tablespoons ground rice stirred to
+smooth paste with 1/2 tablespoon Crisco and 6 tablespoons milk. Add
+remainder of a pint of milk, and put all into a saucepan, and stir
+till it thickens. Add beaten yolks 4 eggs and 2 tablespoons sugar
+well stirred, also add the well whisked whites of 4 eggs. Mix all
+thoroughly, place in a Criscoed souffle dish, and bake for 1/2
+hour. Serve instantly.</p>
+
+<br>
+<big>April 5</big>
+
+
+
+<pre>
+<i>          *White Soup
+     Fried Fillets of Haddock
+    Roast Chicken, Bread Sauce
+Potato Chips     Brussels Sprouts
+      Cress and Orange Salad
+       Iced Castle Puddings
+             Coffee
+   </i>
+
+</pre>
+
+<p>*<i>White Soup</i>&mdash;2 small onions, 1 turnip, 1 pound
+potatoes, 1 stalk celery, 2 small parsnips or artichokes, 3 pints
+water, 1/2 pint milk, 1 tablespoon flour or cornstarch, 2
+tablespoons Crisco, and salt to taste.</p>
+
+<p>Cut about 2 pounds of any white vegetables, previously washed
+and peeled, into pieces, or preferably several kinds mixed, and
+boil them until soft in the water with salt and Crisco. Rub them
+through sieve or colander, put them back in the stew pan with milk,
+and let boil. Put in <a name="Page_173"></a>flour, mixed smoothly
+with little cold water or milk; let soup boil for 10 minutes, and
+then serve.</p>
+
+<br>
+<big>April 6</big>
+
+
+
+<pre>
+<i>   Broiled Soft Shell Crabs
+*Sweetbreads with Mushroom Puree
+      Boiled Bermuda Onions
+         New Green Peas
+     Lettuce and Radish Salad
+     Fried Cornstarch Pudding
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Sweetbreads with Mushroom Puree</i>&mdash;Blanch and prepare
+sweetbreads, by cutting away all the windpipes and fibrous nerves.
+When they are quite cool, put under a weight to flatten well. Dip
+them in melted Crisco and broil, without browning too much, over a
+clear fire.</p>
+
+<p>Put sweetbreads on very thin slices of round toast and serve
+with this puree poured over all: Chop 1 dozen fresh mushrooms and
+put them to cook with 1/2 pint of cream and 1/2 cup fine
+breadcrumbs. Cook them in double boiler till mushrooms can be
+pressed through rather fine sieve. Return this puree to fire,
+season with salt and white pepper, and let get as hot as possible
+before using it for sweetbreads.</p>
+
+<br>
+<big>April 7</big>
+
+
+
+<pre>
+<i>     Grilled Brook Trout
+*Spring Lamb Steak, a la Minute
+       Lentil Croquettes
+        Potato Rissoles
+       Grapefruit Salad
+           Cheese
+          Crackers
+       Golden Parfait
+           Coffee
+   </i>
+
+</pre>
+
+<p><i>*Spring Lamb Steak, a la Minute</i>&mdash;Rub some fillets of
+spring lamb steak with salt and pepper, and fry them gently in 3
+tablespoons Crisco which has been melted in an iron frying pan,
+until thoroughly cooked. Remove from frying pan and keep hot. Put
+12 large fresh mushroom caps in pan and cook until tender, adding
+1/4 cup cream and salt and pepper to taste. Put lamb steak on hot
+platter, garnish with mushroom caps, and pour sauce around.</p>
+
+<br>
+<big>April 8</big>
+
+
+
+<pre>
+<i>              *Red Pottage
+        Boudins of Ham with Peas
+Roast Ribs of Beef     Yorkshire Pudding
+                Potatoes
+               Cauliflower
+             Chiffonade Salad
+         Rhubarb Tart and Custard
+                 Coffee
+   </i>
+
+</pre>
+
+<p><i>*Red Pottage</i>&mdash;1/2 a pound dried beans, 1 teacup
+tomato puree, 1 beet, 2 tablespoons Crisco, 2 onions, piece of
+celery, 1 small piece of parsnip, 2 quarts good stock. Put Crisco
+in saucepan then add onions, celery and parsnip; cook a little, do
+not let it get very brown, then add dried beans, tomato puree;
+sliced beet and add pepper and salt to taste and then stock, and
+boil till all is tender. Rub through a fine sieve, reheat and
+serve.</p>
+
+<br>
+<big>April 9</big>
+
+
+
+<pre>
+<i>      *Corn Chowder
+       Broiled Steak
+       Baked Potatoes
+Horseradish, Cream Dressing
+    Scalloped Tomatoes
+       Celery Salad
+       Cherry Sponge
+          Coffee
+   </i>
+
+</pre>
+
+<p><i>*Corn Chowder</i>&mdash;1 can corn, 1 cup salt pork cut in
+cubes, 1 cup potatoes, 1/2 cup chopped onions, salt and red pepper
+to taste, 3 cups water, 2 cups milk, 1 tablespoon Crisco, 1
+tablespoon flour, and 1/2 cup crackercrumbs. Cook salt pork in
+frying pan for 5 minutes; add onion and cook until a yellow color.
+Parboil potatoes 5 minutes; add to onion with corn and water; cook
+20 minutes. Thicken milk with Crisco and flour cooked together.
+Combine mixtures; add crackercrumbs and salt and pepper to taste,
+then serve.</p>
+
+<br>
+<a name="Page_174"></a><big>April 10</big>
+
+
+
+<pre>
+<i>     Puree of Black Beans
+Baked Macaroni       *Potato Puff
+          Cabbage Salad
+          Cheese Puffs
+    Spice Jelly, Whipped Cream
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Potato Puff</i>&mdash;Prepare 2-1/2 cups hot mashed potato.
+Add 3/4 cup milk, 2 well-beaten yolks of eggs, 3 tablespoons
+Crisco, and salt and pepper to taste. Beat this well, then add
+beaten whites of 2 eggs. Pile lightly in Criscoed baking dish and
+bake until puffed and brown.</p>
+
+<br>
+<big>April 11</big>
+
+
+
+<pre>
+<i>               Bean Soup
+Globe Artichoke with Sauce Hollandaise
+    Stuffed Peppers   Potato Straws
+            *Grilled Tomatoes
+              Pimiento Salad
+       Fruit       Assorted Cakes
+                Coffee
+   </i>
+
+</pre>
+
+<p><i>*Grilled Tomatoes</i>&mdash;Wipe tomatoes, spread little
+Crisco on each with a knife, and set on grill pan near to clear
+fire. Turn often, basting or keeping moist with Crisco. Whole
+tomatoes cook in 7 to 10 minutes, according to size. Sliced ones in
+about 5 minutes. When meat or ham is being grilled tomatoes will
+cook in pan underneath the grid on which meat rests.</p>
+
+<br>
+<big>April 12</big>
+
+
+
+<pre>
+<i>      *Hollandaise Soup
+Escalloped Potatoes Vegetable Pie
+    Celery Patties
+                Romaine Salad
+       Chocolate Tapioca
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Hollandaise Soup</i>&mdash;1 quart vegetable stock, 4
+tablespoons Crisco, 4 tablespoons flour, 4 yolks eggs, 1/2 pint
+cream, 1/2 cup green peas, cooked, 1 teaspoon salt, 1/2 cup carrot,
+cut in small pieces, cooked, 1 teaspoon sugar, 1/2 cup cut
+cucumber, cooked, and 1 teaspoon chopped tarragon.</p>
+
+<p>Trim peas, carrots and cucumbers with round cutter, size and
+shape of peas. Cook them in boiling water, being careful not to
+cook them too much. Melt Crisco and flour in stewpan; add stock and
+let boil well. Break yolks of eggs into a basin and add cream, then
+add the liaison of eggs and cream to stock; let it just come to
+boil, being careful it does not curdle. Strain into a clean
+stewpan, add vegetables which have been previously cooked, and
+tarragon and serve.</p>
+
+<br>
+<big>April 13</big>
+
+
+
+<pre>
+<i>Indian Soup             Rice
+  *Mock Goose, Apple Sauce
+        Stewed Celery
+       Pineapple Salad
+         Rhubarb Pie
+           Coffee
+   </i>
+
+</pre>
+
+<p><i>*Mock Goose</i>&mdash;2 cups breadcrumbs, 2 cups dropped
+black walnuts, 2 cups boiled rice, 6 hard-cooked eggs, 3 raw eggs,
+1 tablespoon grated onion, salt, pepper and grated nutmeg to
+taste.</p>
+
+<p>Put breadcrumbs in saucepan with 2 cups water; cook for a few
+minutes; add hard-cooked eggs, chopped; take saucepan from fire and
+add black walnut meats and the rice. When this is well mixed, add
+raw eggs, slightly beaten, and seasonings. Form this into shape of
+a goose, reserving portions for legs and wings. Take a tablespoon
+of mixture in your hand and press it into shape of a leg; put piece
+of dry macaroni into it for bone and fasten it to goose. Do other
+side same way. Form remaining portions into small pieces looking
+like wings tucked under; press them to side of goose. Brush goose
+over with melted Crisco and bake for 1 hour. Serve with apple
+sauce.</p>
+
+<br>
+<a name="Page_175"></a><big>April 14</big>
+
+
+
+<pre>
+<i>        *Lobster Newburgh
+        Glazed Sweetbreads
+Loin of Lamb, Roasted, Mint Sauce
+   Asparagus Potato Croquettes
+    Pineapple Sherbet  Coffee
+   </i>
+
+</pre>
+
+<p><i>*Lobster Newburgh</i>&mdash;2 pounds lobster, 1/4 cup Crisco,
+salt, red pepper, and grated nutmeg to taste, 1 tablespoon sherry,
+1 tablespoon brandy, 1/3 cup cream, and 2 egg yolks. Remove cooked
+lobster meat from shell and cut in slices. Melt Crisco, add lobster
+and cook 3 minutes. Add salt, red pepper, grated nutmeg, sherry and
+brandy; cook 1 minute, then add cream and yolks of eggs slightly
+beaten, and stir until thickened. Serve with toast.</p>
+
+<br>
+<big>April 15</big>
+
+
+
+<pre>
+<i>      *Stewed Chicken
+    Baking Powder Biscuit
+Spinach     Buttered Parsnips
+   Celery and Orange Salad
+ Cheese Relish  Ribbon Jelly
+           Coffee
+   </i>
+
+</pre>
+
+<p><i>*Stewed Chicken</i>&mdash;Draw, singe, and joint a stewing
+chicken. Season pieces with pepper and salt and cover with boiling
+water. Cover and stew gently until tender.</p>
+
+<p>Remove chicken. Place pieces in a colander on a plate in oven to
+drain, and thicken gravy by adding 1 tablespoon flour rubbed with 1
+tablespoon Crisco. Add salt and pepper to taste, a little chopped
+parsley and 1 cup milk. Beat an egg until light; pour on it part of
+gravy, beating carefully to prevent lumps; return to remainder of
+gravy; bring to boil and pour over chicken.</p>
+
+<br>
+<big>April 16</big>
+
+
+
+<pre>
+<i>          Oyster Bisque
+*Mackerel, a la Claudine    Radishes
+    Corn       Peas      Potatoes
+   Lettuce and Pepper Grass Salad
+  Cheese Balls    Princess Pudding
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Mackerel, a la Claudine</i>&mdash;Take a nice large fresh
+mackerel, split it down back and remove bone, season fish with
+melted Crisco, chopped fresh mushrooms, salt, pepper, and finely
+chopped shallot; put on to a grill iron and cook in front or over
+brisk fire for about 15 minutes, then take up and serve on hot dish
+with the following sauce: Take 1 cup brown sauce, 2 tablespoons
+capers, pinch chopped parsley, four anchovies rubbed through sieve,
+1 teaspoon glaze, and 1 chopped shallot, 3 or 4 shredded button
+mushrooms; boil up and simmer for 10 minutes, rub through sieve,
+then add juice of 1 lemon and 4 chopped olives, reboil and
+serve.</p>
+
+<br>
+<big>April 17</big>
+
+
+
+<pre>
+<i>        *Potato Soup
+Breaded Lamb Chops, Tomato Sauce
+        Mashed Potatoes
+ Creamed Turnips   Cheese Salad
+   Canary Pudding      Coffee
+   </i>
+
+</pre>
+
+<p><i>*Potato Soup</i>&mdash;1 quart white second stock or water,
+1/2 pint milk, 1 pound potatoes, 1 onion, 1 stalk celery, 2
+tablespoons Crisco, 1 tablespoon fine sago or crushed tapioca, salt
+and pepper to taste.</p>
+
+<p>Slice potatoes, onion, and celery. Make Crisco hot in stewpan,
+add vegetables, fry and cook until Crisco is absorbed, stirring
+frequently to prevent them browning. Add stock, and simmer until
+vegetables are tender (about 1 hour). Rub through fine sieve;
+return to saucepan, add milk, and bring to boil. Sprinkle in sago,
+cook until transparent, add seasoning to taste, and serve.</p>
+
+<br>
+<big>April 18</big>
+
+
+
+<pre>
+<i>          Orange Cocktail
+      Boiled Capon, Caper Sauce
+  Buttered Beans   *Carrot Fritters
+Olive Salad   Baked Chocolate Custard
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Carrot Fritters</i>&mdash;Have nice, young, tender carrots,
+clean and scrape them carefully, and cut each one in two
+lengthwise. Put to boil in salted water. Take up, drain and cool,
+and make a frying batter as follows: Beat up 1 egg, sift in 1 cup
+flour, 3/4 cup milk, pinch of salt, and 1 tablespoon melted Crisco.
+Mix till smooth and glossy. Allow to stand in cool <a name=
+"Page_176"></a>place for 1 hour, then add 1 teaspoon baking powder.
+Put in few pieces of carrot at a time. Drop into hot Crisco and fry
+for few minutes. Serve hot.</p>
+
+<br>
+<big>April 19</big>
+
+
+
+<pre>
+<i>          *Kidney Soup
+       Flounder, White Sauce
+     Roast Shoulder of Mutton
+Potatoes            Spinach au Jus
+ Cauliflower and Red Pepper Salad
+   Moulded Pears, Whipped Cream
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Kidney Soup</i>&mdash;1/2 pound ox kidney, 1/2 pound lean
+beef, 3 pints brown stock, 3 tablespoons coarsely chopped fat
+bacon, 1 tablespoon chopped onion, 2 tablespoons flour, 2
+tablespoons Crisco, salt and pepper to taste.</p>
+
+<p>Wash kidney and beef quickly, dry them, and cut them up quite
+small. Melt Crisco in saucepan, add bacon, onion, and kidney, and
+fry them until brown. Add stock and salt to taste, and simmer soup
+for about 2-1/2 hours. Strain out solid parts, pound them to a
+paste, and rub this through fine wire or hair sieve. Rinse out pan,
+mix flour smoothly and thinly with little of strained soup. Reboil
+rest of liquid, pour in flour, and stir it till it boils. Cook for
+ten minutes and carefully skim it. Then mix in smoothly sieved
+meat, add seasoning, reheat soup without boiling it after adding
+meat, and it is ready to serve. Water can replace stock; if so, add
+piece of carrot and turnip and bunch herbs to soup, but do not
+pound or sieve these. A more delicate soup is made with four or
+five sheep's kidneys instead of ox kidney. Add little caramel
+coloring if needed.</p>
+
+<br>
+<big>April 20</big>
+
+
+
+<pre>
+<i>         Celery Soup
+      *Braised Ox-Tongue
+Baked Potatoes     Mashed Turnips
+  Cold Slaw    Cheese    Wafers
+      Rice Mousse    Coffee
+   </i>
+
+</pre>
+
+<p><i>*Braised Ox-Tongue</i>&mdash;1 ox-tongue, 1 pint stock, 1
+onion, 1 small carrot, 1 bouquet garni, 1 clove, 1/2 pint piquante
+sauce, and 6 thin slices bacon. Trim ox-tongue, which should be
+obtained salted or pickled ready for use. Blanch, and let it cool.
+Put into fish-kettle or stewpan, large enough to hold tongue,
+slices bacon, onion peeled and sliced, carrot scraped and cut in
+pieces, bouquet garni and clove; add stock, put in tongue, and cook
+until three parts done, then take it up, and skin while hot. Strain
+liquor it was cooked in, take off fat, add piquante sauce, put
+tongue into this, and finish cooking. When tender, cut in slices,
+dish, and pour sauce over, and serve. Mashed potatoes, spinach, or
+peas served with tongue is a great improvement.</p>
+
+<p>The piquante sauce is made as follows: 4 shallots, 3 mushrooms,
+1 bay leaf, 1/2 carrot, sprig thyme, 2 tablespoons Crisco, 4
+tablespoons vinegar, half pint brown stock, 1/2 teaspoon anchovy
+extract, 1 tablespoon Worcestershire sauce, 3 tablespoons flour,
+salt and red pepper to taste.</p>
+
+<p>Peel and chop shallots, carrot, and mushrooms; melt Crisco in a
+saucepan; fry vegetables a nice brown; then add vinegar, bay leaf,
+and thyme. Reduce vinegar to half the quantity; stir in flour,
+dilute with stock, bring to boil; then add anchovy extract,
+Worcestershire sauce, salt and red pepper to taste. Take out thyme
+and bay leaf. Simmer for 10 minutes. Skim, and use as required.</p>
+
+<br>
+<big>April 21</big>
+
+
+
+<pre>
+<i>         *Mock Turtle Soup
+    Beef, a la Mode     Potatoes
+       Cauliflower Beet Salad
+Cheese Wafers     Rhubarb Shortcake
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Mock Turtle Soup</i>&mdash;1/2 calf's head, 2 pounds shin
+beef, small knuckle veal, 3 tablespoons Crisco, 1/2 cup flour, 1
+ounce ham, large bunch herbs, 12 whole peppers, 6 cloves, blade
+mace, 3 onions, 1 carrot, 1/2 head celery, 1 leek, glass sherry or
+some lemon juice, salt and red pepper to taste, and quenelles.
+Leave head in water to soak for 5 or 6 hours; then wash well <a
+name="Page_177"></a>and take out brains. Bone head. Cut 6 ounces
+lean part of veal and reserve to make quenelles. Then chop bones
+taken from head, the veal, and beef. Put them into stockpot, and
+place flesh from head on top; then well cover with water, add
+little salt and let slowly come to boil. Skim well; add vegetables,
+cleaned but not cut up, and spices. Let all simmer very slowly for
+8 or 9 hours. When head is quite tender (it will take about four
+hours), lift it out carefully and place between 2 dishes to press
+until quite cold. Strain stock. Melt Crisco in pan, add ham cut
+into small pieces, and fry slowly for five minutes, then add flour
+and stir until it is of dark brown color. Take off stove and add
+stock by degrees; stir over fire until it boils; put it at corner
+of stove to simmer for 20 minutes; skim and strain it. Cut head
+into small square pieces and warm up in soup; add sherry, red
+pepper, and salt to taste. Turn it out into tureen, then put in
+some very small quenelles, made with teaspoons, and poached for 10
+minutes in water.</p>
+
+<br>
+<h5>Vegetarian</h5>
+
+<big>April 22</big>
+
+
+
+<pre>
+<i>          Calcutta Bisque
+           Tomatoes Casino
+   *Asparagus Loaf, Bechamel Sauce
+Leeks in Butter       Roast Potatoes
+            Cherry Salad
+  Cheese      Crackers      Coffee
+   </i>
+
+</pre>
+
+<p><i>*Asparagus Loaf</i>&mdash;Crisco thoroughly a charlotte russe
+mold, 1/4 size, and line it with cooked tips of asparagus well
+drained. Cook together 2 tablespoons flour, 2 tablespoons Crisco, 1
+teaspoon salt, dash of pepper, add gradually 1 cup of cream and
+boil 5 minutes. Remove from fire, add 1 cup cooked asparagus tips
+and 4 eggs thoroughly beaten. Turn mixture into mold, set in pan of
+hot water and cook in a moderate oven about 30 minutes or until
+center is firm. Turn loaf on hot dish, arrange about it, little
+oblong pieces of bread that have been dipped in beaten eggs and
+milk and browned. Pour sauce around it and serve at once.</p>
+
+<br>
+<h5>Vegetarian</h5>
+
+<big>April 23</big>
+
+
+
+<pre>
+<i>           Julienne Soup
+       Creamed Salsify Patties
+       Mushrooms in Casserole
+Mashed Potatoes   Green String Beans
+ Orange Fritters     *Swiss Pudding
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Swiss Pudding</i>&mdash;1-1/2 cups breadcrumbs, 1 pound
+apples, 4 tablespoons brown sugar, 2 tablespoons Crisco, and grated
+lemon rind. Choose good cooking apples, peel, core, and thinly
+slice them. Well Crisco a pint pudding-dish, place some crumbs on
+bottom, and press some against the sides of dish, put in layer of
+apples, some sugar, a little lemon peel or any other flavoring
+preferred, then a few more crumbs, and repeat this until all are
+used; leaving crumbs for top layer.</p>
+
+<p>Pile mixture up little as it shrinks while cooking. Place Crisco
+in small pieces on top. Bake in moderately hot oven until apples
+are quite cooked and pudding is browned top and bottom. Turn
+pudding out on to flat dish, sprinkle sugar over top. Serve with
+boiled custard or cream. This pudding may be served hot or
+cold.</p>
+
+<br>
+<h5>Vegetarian</h5>
+
+<big>April 24</big>
+
+
+
+<pre>
+<i>        Cream of Pea Soup
+    Ladies' Cabbage in Ramekins
+           Chestnut Puree
+Mock New Potatoes    *Creamed Beets
+            Banana Salad
+         Marshmallow Pudding
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Creamed Beets</i>&mdash;Boil 8 medium-sized beets until
+tender, then remove from saucepan and place them in cold water, rub
+skins off carefully with hands, cut in 1/2 inch cubes. Make a sauce
+of 2 tablespoons Crisco creamed with 2 tablespoons flour and 1/2
+cup water in which beets were boiled 2 <a name=
+"Page_178"></a>tablespoons cream, 2 tablespoons vinegar, 2
+teaspoons sugar, salt and pepper to taste. Pour sauce over hot
+beets and serve in hot dish.</p>
+
+<br>
+<h5>Vegetarian</h5>
+
+<big>April 25</big>
+
+
+
+<pre>
+<i>     Cream of Turnip Soup
+*Bean Croquettes, Tomato Sauce
+          Savory Rice
+Lettuce Salad, French Dressing
+  Stewed Prunes       Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Bean Croquettes</i>&mdash;1 pint white beans, 1/2 cup cream,
+yolk 2 eggs, 1 tablespoon Crisco, 1 tablespoon flour, 1 tablespoon
+chopped parsley, 1 teaspoon onion juice, 1 teaspoon salt, and
+pepper to taste. Soak beans over night, drain, cover them with
+fresh water, boil an hour, drain, throw away water, cover with
+fresh water and boil until tender; drain and press beans through
+colander. Rub Crisco and flour together, add cream, stir until
+almost boiling, then add yolks of eggs. Stir again for a minute
+over fire, add bean pulp and all seasonings; mix and turn out to
+cool. When cool, form into cylinders, dip in egg, roll in
+breadcrumbs and fry in hot Crisco. Serve with tomato sauce.</p>
+
+<br>
+<big>April 26</big>
+
+
+
+<pre>
+<i>       Mushroom Canapes
+      *Chicken, a la King
+       Potato Croquettes
+       Tomato Mayonnaise
+Cheese-Drops    Washington Pie
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Chicken, a la King</i>&mdash;1/2 boiled chicken (one pint in
+thick pieces), 2 tablespoons Crisco, 2 fresh mushrooms, 1 cup
+cream, 1/2 cup sherry wine, yolks 2 eggs, 1 teaspoon salt, 1 green
+pepper and 1 red pepper, cut in long thin strips. Melt Crisco, add
+mushrooms, cook 5 minutes. Add chicken, heat through, add salt,
+wine and the strips of peppers. (The chicken should be removed from
+bone in long thick pieces.) Beat yolks until light, add cream, cook
+over boiling water or in chafing dish, stirring constantly until
+thickened, about 1-1/2 minutes; then pour over hot chicken mixture
+and serve at once on toast.</p>
+
+<br>
+<big>April 27</big>
+
+
+
+<pre>
+<i>  Fried Trout             Radishes
+           *Grilled Chickens
+Glazed New Potatoes  Broiled Tomatoes
+         Stuffed Cucumber Salad
+             Cheese Sticks
+             Roman Cream
+                Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Grilled Chickens</i>&mdash;Have small spring chickens, clean
+and wipe well, and split down back. Soak them for an hour in olive
+oil that is seasoned with an onion, sliced, some salt, pepper,
+parsley and lemon juice. Lift them from this dressing, and without
+wiping at all, but sprinkling over them a little flour, set to
+broil over a clear fire. Melt 4 tablespoons Crisco, add to it juice
+of 1 lemon, glass of Madeira and tablespoon cooked ham chopped as
+finely as it is possible to get it. Have this sauce hot, and put
+over chickens when taking them up.</p>
+
+<br>
+<big>April 28</big>
+
+
+
+<pre>
+<i>           Clam Cocktail
+Shad, Stuffed and Baked,
+                   Brown Butter Sauce
+           Mashed Potatoes
+     Beets Stuffed with Peppers
+          *Caramel Custard
+               Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Caramel Custard</i>&mdash;1 eggs and 1 yolk, 1/2 cup sugar,
+1 pint milk, and 1 teaspoon lemon extract. Have plain tin pudding
+mold, put 3 tablespoons sugar into small saucepan and stir till it
+becomes quite brown like coffee. Pour this into mold and run it all
+over bottom of it. Crisco then sides of mold, beat eggs and sugar
+together till mixed well, then add milk and flavoring. Pour all
+into prepared mold, cover with piece of Criscoed paper; have
+stewpan with an inch of boiling water in it; put saucer or
+something flat in bottom of it, set pudding tin on this, and cover
+pan with lid. Let steam slowly for at least 1 hour. It must not
+boil, but be set on part of stove <a name="Page_179"></a>where it
+will keep hot without boiling. Turn out and serve hot or cold.</p>
+
+<br>
+<h5>Vegetarian</h5>
+
+<big>April 29</big>
+
+
+
+<pre>
+<i> Cream of Salsify Soup
+Nut Sausage, Brown Sauce
+ Grilled Sweet Potatoes
+  *Sour German Cabbage
+  Apple and Prune Tart
+        Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Sour German Cabbage</i>&mdash;2 quarts chopped cabbage, 2
+tablespoons Crisco, 1/2 cup vinegar, salt and pepper to taste.</p>
+
+<p>Soak cabbage in cold water for 1 hour; drain; place it in an
+uncovered kettle of boiling salted water, cook 20 minutes; drain
+and return to kettle. Add vinegar, bring cabbage to boiling-point
+and cook 5 minutes. Add Crisco, salt and pepper to taste.</p>
+
+<br>
+<big>April 30</big>
+
+
+
+<pre>
+<i>           *Pepper Pot
+   Mutton Cutlets, Tomato Sauce
+New Potatoes            Lima Beans
+        Sliced Tomato Salad
+  Cheese Fingers   Violet Mousse
+              Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Pepper Pot</i>&mdash;A small knuckle of veal, 1 pound cooked
+tripe, 1 onion, 2 medium-sized potatoes, 1 bunch pot herbs, 1 cup
+Crisco, 3 quarts cold water.</p>
+
+<p>Wash veal and pot herbs and slice onion, put them with water, in
+soup kettle, on back of stove, where they will come gradually to
+boiling point. Allow to simmer 4 hours or more. Strain and set away
+to cool. This must be done day before it is wanted. When cold, skim
+off every particle of fat, add to it potatoes, cut in small cubes,
+tripe, cut in 1/2 inch squares, bay leaf, few sprigs parsley
+chopped fine, and meat cut from knuckle, rejecting every bit of fat
+and gristle. Put them on to boil just long enough before dinner to
+cook potatoes; when boiling season to taste with salt and red
+pepper. Thicken soup with one teaspoon each flour and cornstarch
+mixed smooth with little water. Mix Crisco with 1 cup flour, 1/2
+teaspoon salt and little pepper, and enough cold water to make
+dough stiff enough to roll out, cut in small squares and boil in
+soup 1/2 hour.</p>
+
+<br>
+<big>May 1</big>
+
+
+
+<pre>
+<i>     Beef Soup      Noodles
+Roast Beef       Yorkshire Pudding
+         Browned Potatoes
+       *Canned Corn Pudding
+       Spinach and Egg Salad
+     Strawberry Sherbet  Coffee
+   </i>
+
+</pre>
+
+<p><i>*Canned Corn Pudding&mdash;</i>1 can corn, 1 cup hot milk,
+1/4 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon Crisco, 1
+tablespoon flour, and 1 egg.</p>
+
+<p>Melt Crisco; mix well with flour; add the milk gradually, then
+the seasoning and corn, and last of all beaten egg. Pour into
+Criscoed baking dish and bake in moderate oven for 1/2 hour.</p>
+
+<br>
+<big>May 2</big>
+
+
+
+<pre>
+<i>        Porterhouse Steak
+    Scalloped Potatoes with Onion
+    Artichokes, Hollandaise Sauce
+           *Daisy Salad
+          Roquefort Cheese
+Lemon Ice Cream with Grated Pineapple
+              Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Daisy Salad</i>&mdash;Arrange around border of salad plates
+a row of crispy lettuce leaves, and in the center put a tablespoon
+of dressing. This makes center of daisy. Around this put petals
+made by cutting into narrow strips whites of hard-cooked eggs. Take
+yolks of these eggs and put through strainer, scattering over
+dressing in center to give a rough appearance. This will require
+about five hard-cooked eggs.</p>
+
+<p>The dressing for the center is made as follows: Beat together 3
+eggs, add to them 1 cup milk, 2 tablespoons vinegar, 1/2 teaspoon
+salt, 2 tablespoons Crisco, 2 teaspoons mustard mixed to paste with
+2 teaspoons water, and pepper to taste. Bring to boiling point.</p>
+
+<br>
+<a name="Page_180"></a><big>May 3</big>
+
+
+
+<pre>
+<i>            Normandy Soup
+       *Veal Loaf, Brown Sauce
+             String Beans
+            Baked Tomatoes
+            Mexican Salad
+            Cheese Fingers
+Vanilla Ice Cream     Strawberry Tarts
+                Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Veal Loaf</i>&mdash;1 pound cold roast veal finely chopped,
+1/2 pound sausage meat, 2 tablespoons Crisco, 4 tablespoons
+breadcrumbs, 1/2 cup stock or gravy, 1 egg, salt and pepper to
+taste.</p>
+
+<p>Mix veal, sausage meat, Crisco, and breadcrumbs together, season
+liberally with salt and pepper, and add egg. Mix thoroughly and add
+gravy or stock gradually until it is thoroughly moistened. Form
+into a short thick roll, cover lightly with flour, or, when economy
+is not an object, coat with egg and breadcrumbs. Bake in moderate
+oven for 1 hour, basting occasionally with hot Crisco, and serve
+hot with brown sauce.</p>
+
+<br>
+<big>May 4</big>
+
+
+
+<pre>
+<i>         Clear Gravy Soup
+      *Crown of Lamb with Peas
+Potato Croquettes       Cauliflower
+         Bird's Nest Salad
+           Cheese Custard
+   Sultana Roll, Strawberry Sauce
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Crown of Lamb with Peas</i>&mdash;Select parts from 2 loins
+containing ribs, scrape flesh from bone between ribs, as far as
+lean meat and trim off backbone. Shape each piece in semi-circle,
+having ribs outside and sew pieces together to form a crown. Trim
+ends of bones evenly and rather short and wrap each bone in thin
+strip fat scraps to prevent bone from burning. Place on rack in
+dripping pan with bowl in center of crown to preserve its shape.
+Dredge with flour, sprinkle with salt and pepper, basting
+frequently with melted Crisco, and allowing 9 minutes to the pound
+for roasting. Cover bones with Criscoed paper. Remove paper from
+bones before serving and fill the center with peas. Place paper
+frills on chop bones and parsley around base. The center of crown
+may be filled with potato balls, French fried potatoes, or puree of
+chestnuts.</p>
+
+<br>
+<big>May 5</big>
+
+
+
+<pre>
+<i>          *Hotch Potch
+       Baked Ham in Pastry
+Mashed Turnips         Potato Balls
+       Stuffed Tomato Salad
+    Caramel Ice Cream      Cake
+              Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Hotch Potch</i>&mdash;1/3 cup pearl barley, 1 small cabbage,
+2 carrots, 1 turnip, 2 onions, parsley and herbs, 4 tablespoons
+Crisco, salt and pepper to taste, and 3 quarts water. Put barley on
+fire with cold water. Scrape or grate one of carrots, and put it
+aside in little water. Chop all rest of vegetables very small, and
+when water boils put them in with Crisco, salt and pepper. There
+should be enough vegetables to make it rather thick. Boil for 2
+hours, then add scraped carrots, and boil for another 1/2 hour.
+Many other vegetables may be added. Lettuce, green peas, and celery
+when in season.</p>
+
+<br>
+<big>May 6</big>
+
+
+
+<pre>
+<i>Pear and Ginger Cocktail
+Tomato and Vermicelli Soup
+     Broiled Beefsteak
+  *French Fried Potatoes
+      Lettuce Salad
+Lemon Pudding, White Sauce
+          Coffee
+   </i>
+
+</pre>
+
+<p>*<i>French Fried Potatoes</i>&mdash;Wash and pare small
+potatoes, cut in eighths lengthwise, and soak 1 hour in cold water.
+Take from water, dry between towels, and fry in deep Crisco. Drain
+on brown paper and sprinkle with salt. To test Crisco, heat until a
+crumb of bread becomes a golden brown in 20 seconds.</p>
+
+<br>
+<a name="Page_181"></a><big>May 7</big>
+
+
+
+<pre>
+<i>       *Tomato Pot Roast
+Beet Greens       Boiled Potatoes
+           Spring Salad
+      Rhubarb Tutti Fruitti
+        Maple Gingerbread
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Tomato Pot Roast</i>&mdash;Rub over with flour surface of a
+4-pound piece of beef cut from lower round, and season it with salt
+and pepper. Finely chop 2 onions and fry them until brown in 3
+tablespoons melted Crisco. Remove onions, put in meat, and cook it
+until well browned on all sides. Add can of tomatoes and 2 quarts
+water, cover, and let simmer for about 2 hours, or until meat is
+tender. Remove meat; thicken and strain liquor. Cut meat in slices
+and serve in sauce, or use cold for lunch.</p>
+
+<br>
+<big>May 8</big>
+
+
+
+<pre>
+<i>          Cream of Beet Soup
+  Cold Pot Roast     Stuffed Potatoes
+String Bean Salad       Stewed Apricots
+         *Black Chocolate Cake
+                Coffee
+   </i>
+
+</pre>
+
+<p><i>*Black Chocolate Cake</i>&mdash;1-1/4 cups sugar, 2 eggs, 1/4
+cup Crisco, 4 squares chocolate, 1-1/2 cups flour, measured after
+sifting, 3 teaspoons baking powder, 1 teaspoon salt, 1/2 cup milk,
+and 1 teaspoon vanilla.</p>
+
+<p>Cream Crisco and sugar, add well beaten eggs, then chocolate
+melted, beat thoroughly. Sift salt and baking powder with flour and
+add alternating with milk to previous mixture. Add flavoring last
+and beat thoroughly before pouring into a pan well greased with
+Crisco. Bake in a moderate oven about 40 minutes.</p>
+
+<br>
+<big>May 9</big>
+
+
+
+<pre>
+<i>        Broiled Bluefish
+ *Souffle Potatoes, Austrian Style
+Spinach                Radish Roses
+    Coffee Jelly, Whipped Cream
+       Sponge Cakes   Coffee
+   </i>
+
+</pre>
+
+<p><i>*Souffle Potatoes, Austrian Style</i>&mdash;Select 6 large
+even-sized potatoes, wash and scrub them, and when dry bake them in
+hot oven until done. Cut off small portion of skin and remove
+inside part while hot. Rub this quickly through sieve into a basin,
+add 1 tablespoon cream, 1 tablespoon Crisco, salt, pepper, nutmeg
+to taste, and work in 4 yolks of eggs.</p>
+
+<p>Beat whites of eggs to stiff froth, and stir lightly into
+mixture. Fill potato shells with this, and bake slowly for about
+1/2 hour, or long enough for mixture to rise, and surface of it to
+brown. If liked, a little grated cheese can be incorporated with
+mixture and sprinkled over top of potatoes just before baking
+second time.</p>
+
+<br>
+<big>May 10</big>
+
+
+
+<pre>
+<i>             Haricot Soup
+Rice Fritters      Tomatoes au Gratin
+             *Baked Bananas
+          Bread         Cheese
+                 Coffee
+   </i>
+
+</pre>
+
+<p><i>*Baked Bananas</i>&mdash;Remove skins from 7 bananas and cut
+in halves lengthwise. Put in shallow granite pan or on an old
+platter. Mix 2 tablespoons melted Crisco, 1/3 cup sugar, and 2
+tablespoons lemon juice. Baste bananas with 1/2 the mixture. Bake
+20 minutes in slow oven, basting during baking with remaining
+mixture.</p>
+
+<br>
+<big>May 11</big>
+
+
+
+<pre>
+<i>      Fish Soup
+  Salt Cod Fish Balls
+  Steamed Brown Bread
+Dressed Shredded Cabbage
+       *Cream Pie
+         Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cream Pie</i>&mdash;3 eggs, 3 tablespoons sugar, 3
+tablespoons flour, 1 tablespoon Crisco, 1-1/2 pints milk, and 1
+teaspoon lemon extract.</p>
+
+<p>Mix sugar and flour and then put into a saucepan, then add yolks
+of eggs, Crisco, milk and flavoring. Stir constantly until it
+thickens and then divide into 2 baked pie crusts and cover with a
+meringue made of whites of eggs.</p>
+
+<br>
+<a name="Page_182"></a><big>May 12</big>
+
+
+
+<pre>
+<i>   Fried Fish, Tartare Sauce
+Calves' Tongues     Sorrel Puree
+        French Pigeon Pie
+    *Macaroni, a l'Italienne
+           Polish Salad
+          Apricot Parfait
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Macaroni, a l'Italienne</i>&mdash;1/4 pound macaroni, 2
+tablespoons flour, 2 tablespoons Crisco, salt and paprika to taste,
+1/2 cup brown stock, 1/2 cup tomato pulp, and 1/2 cup grated
+cheese. Make sauce of Crisco, flour seasonings, stock, and tomato
+pulp. Tomato pulp should be quite thick from long cooking. Add
+macaroni, cooked until tender, in boiling salted water, rinsed and
+drained. Reheat in double boiler, adding cheese meanwhile. Serve
+when cheese is melted and whole is very hot.</p>
+
+<br>
+<big>May 13</big>
+
+
+
+<pre>
+<i>        Grilled Salmon
+Cucumber                Potatoes
+ Galantine of Beef, Aspic Jelly
+        Vegetable Salad
+   *Fruit Tart       Custard
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Fruit Tart</i>&mdash;2 pounds fruit, 1 cup sugar, ginger, 2
+cups flour, 6 tablespoons Crisco, and baking powder. If tart is to
+be made of rhubarb, it should be well washed (not skinned) and cut
+up in inch lengths, packed tightly into dish, sugar sprinkled among
+it, also 1/2 teaspoon ground ginger. If made of gooseberries, they
+should be picked clean, washed, and put in dish with little
+cinnamon. If apples are used, they must be peeled and sliced very
+thinly, sugar sprinkled among them, and little lemon peel grated,
+or 1/2 teaspoon ground cinnamon. In no case put water in. Paste.
+Put flour in basin with dessertspoon, sugar, 1/2 teaspoon baking
+powder, 6 tablespoons Crisco, and crumble latter among flour until
+all lumps have disappeared, then pour in cold water to make stiff
+paste; turn it out on board and roll it a little larger than size
+of dish; after wetting it, cut off band of paste to put round edge
+of dish; wet band again and place remainder paste on. Press it down
+very lightly, to make edges adhere; pare and notch them neatly
+according to taste; brush top with cold water, and dust fine sugar
+over, then put in oven to bake for 1 hour. When fruit tart begins
+to boil out at side it is usually ready.</p>
+
+<br>
+<big>May 14</big>
+
+
+
+<pre>
+<i>       *Spring Soup
+Slices of Galantine of Beef
+   Lettuce and Egg Salad
+        Cheese Toast
+     Bananas in Custard
+           Coffee
+   </i>
+
+</pre>
+
+<p><i>*Spring Soup</i>&mdash;1 large lettuce, 12 spring onions, 2
+tablespoons Crisco, 1 pint milk, 1 pint stock or water, 1
+tablespoon cornstarch, parsley, salt, nutmeg, croutons of bread and
+sugar.</p>
+
+<p>Wash lettuce and onions, shred lettuce and slice onions thinly.
+Melt Crisco in saucepan, and fry lettuce and onions for about 5
+minutes; add stock and part of milk, and let simmer gently for 10
+minutes. Mix cornstarch with remainder of milk, pour into soup and
+stir until it boils, simmer for another 10 minutes; season to taste
+with pepper, salt, sugar, and little nutmeg. Cut some crust of
+bread into thin strips and dry quite crisp in oven; put them into
+tureen with parsley picked small, and pour soup over. Watercress,
+endive, or sorrel may be used either along with, or in place of,
+the lettuce for a change.</p>
+
+<br>
+<big>May 15</big>
+
+
+
+<pre>
+ <i>        Julienne Soup
+            *Bobotee
+    Boiled Potatoes   Beans
+Cream Cheese and Pimiento Salad
+ Blanc-mange and Stewed Fruit
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Bobotee</i>&mdash;1 pound lean beef or mutton, 6 ounces
+bread, 8 tablespoons Crisco, 4 onions, 4 tablespoons almonds, <a
+name="Page_183"></a>1 tablespoon vinegar, 1 tablespoon curry
+powder, 1 tablespoon sugar, 2 teaspoons salt, and 4 eggs.</p>
+
+<p>Soak bread in milk, then squeeze it, mince meat. Chop onions and
+fry in hot Crisco, keeping them of a pale color, add bread, curry,
+sugar, vinegar, and salt, then well mix in meat and eggs beaten.
+Crisco a pudding dish. Bake from 20 to 30 minutes. Serve in pudding
+dish garnished with slices of lemon and parsley. Can be eaten
+either hot or cold.</p>
+
+<br>
+<big>May 16</big>
+
+
+
+<pre>
+<i>*Chipped Beef in Cream
+     Baked Potatoes
+Lettuce and Radish Salad
+      Cheese Balls
+    Frozen Macedoine
+         Coffee
+   </i>
+
+</pre>
+
+<p><i>*Chipped Beef in Cream</i>&mdash;Make white sauce using 8
+tablespoons Crisco, 8 tablespoons flour, 3 cups milk and 1 cup
+cream. To it add 1/2 pound dried beef broken into small pieces.
+Cook about 5 minutes and just before serving pour very slowly on to
+2 well beaten eggs. Serve at once.</p>
+
+<br>
+<big>May 17</big>
+
+
+
+<pre>
+<i>             Fruits
+*Spanish Omelet     Molded Spinach
+            New Potatoes
+    Corn Salad   Cheese Sticks
+          Frozen Souffle
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Spanish Omelet</i>&mdash;1 green pepper, 1 red pepper, 1
+onion, 3 tablespoons Crisco, 6 mushrooms, 6 eggs, 6 tablespoons
+water, salt and pepper to taste.</p>
+
+<p>Put 1/2 Crisco in saucepan, add onion chopped very fine,
+mushrooms and red and green pepper; cover, cook slowly for 20
+minutes. Make plain omelet from rest of ingredients; turn this out
+on heated dish, fill ends of dish or platter with Spanish sauce,
+and send it to table.</p>
+
+<p>This omelet can be made very handsome by saving 1/4 of green and
+red pepper, cutting it into fancy shapes to use a garnish for top
+of omelet.</p>
+
+<br>
+<big>May 18</big>
+
+
+
+<pre>
+<i>           Strawberries
+      Lentil Soup, au Maigre
+*Scalloped Clams      Stewed Tomatoes
+      Beet and Cabbage Salad
+         Vanilla Ice Cream
+            Maple Sauce
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Scalloped Clams</i>&mdash;Chop 25 clams fine and season with
+red pepper and salt to taste. Blend together 1 tablespoon each
+Crisco and flour, and cook with 1 cup liquid, half milk and half
+clam juice, with a tiny pinch of soda, and stir until smooth and
+creamy. Add chopped clams with 1 beaten egg. Have ready large clam
+or scallop shells, Crisco on inside and fill with clam mixture,
+smoothing over with silver knife blade. Arrange on baking dish and
+bake about 6 minutes, or until well browned. Garnish with parsley
+and pass sliced lemons with them.</p>
+
+<br>
+<big>May 19</big>
+
+
+
+<pre>
+<i>     Grape Fruit
+  Cream of Celery Soup
+     *Sweetbreads
+  Creamed New Potatoes
+Green Peas       Carrots
+      Hot Biscuit
+Fruit Salad   Orange Ice
+     Sunshine Cake
+         Coffee
+   </i>
+
+</pre>
+
+<p><i>*Sweetbreads</i>&mdash;Clean and soak 2 pairs of sweetbreads
+in cold water for an hour or more, then put them in pan with enough
+water to cover them, and cook them for 20 minutes. Take them out
+and place them in cold water for 2 or 3 minutes to make them firm.
+Dry thoroughly, rub them with tablespoon of Crisco. Sprinkle with
+salt and pepper and place in a pan with brown sauce. Cook in hot
+oven for 20 minutes. Baste often with the sauce.</p>
+
+<br>
+<a name="Page_184"></a><big>May 20</big>
+
+
+
+<pre>
+<i> Cream of Pea Soup    Croutons
+   Stuffed Eggs, Tartare Sauce
+Baked Bananas        Potato Fluff
+    *Onions Stuffed with Nuts
+           Apple Salad
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Onions Stuffed with Nuts</i>&mdash;2 large Spanish onions,
+or 6 good-sized Bermuda onions, 1 cup boiled rice, 1 cup chopped
+English walnut meats, mixed with 1 teaspoon salt, 1 saltspoon
+pepper, and 1 raw egg.</p>
+
+<p>Put onions, without peeling into a saucepan of boiling water;
+add half the salt and boil for 1/2 an hour. Drain and dry. Remove
+outside skin, and with handle of a teaspoon, take out center,
+saving it for the sauce. Mix nuts, rice, seasoning and egg; fill
+this into onions; stand them in baking pan, brush with melted
+Crisco and bake in moderate oven for 1/2 hour. Chop very fine the
+portion that you have taken from center, press it through a sieve,
+add this pulp to a cup of tartare sauce and pour it into a
+sauceboat. Serve onions on platter; pass the sauce.</p>
+
+<br>
+<big>May 21</big>
+
+
+
+<pre>
+<i>        Oloronnaise Potage
+Broiled Shad Roe     *Anna Potatoes
+   Duckling Braise with Cherries
+       Fresh Asparagus, Swiss
+           Weimar Pudding
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Anna Potatoes</i>&mdash;Peel, wash and drain 4 good-sized,
+sound, raw potatoes. Slice them with a Saratoga-chip potato
+machine. If none is at hand, slice them as fine as possible. Grate
+2 ounces of Parmesan or Swiss cheese. Heat 2 tablespoons Crisco in
+a small frying pan, remove pan from fire and cover bottom with
+light layer of potatoes. Mix teaspoon salt with 2 saltspoons white
+pepper, sprinkle a little over potatoes, spread a little cheese
+over potatoes, and place few bits Crisco over cheese. Arrange
+another layer of potatoes&mdash;and so on till all are employed.
+Cover pan, place on moderate fire for 5 minutes. Turn them over
+with cake turner; let them cook again 3 minutes, then place in hot
+oven for 10 minutes. Turn on hot dish and serve.</p>
+
+<br>
+<big>May 22</big>
+
+
+
+<pre>
+<i>         Little Neck Clams
+          Parmentier Puree
+            Veal Cutlets
+Mashed Potatoes      *Spinach, Martha
+            Chicory Salad
+           Biscuit Tortoni
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Spinach, Martha</i>&mdash;Trim off stalks of 3 quarts fresh
+spinach, discarding stale leaves if any. Thoroughly wash and drain,
+plunge in gallon boiling water with 1 tablespoon salt and boil for
+10 minutes. Take them up with skimmer, drain on sieve, press out
+all water, chop finely, place in saucepan. Cut 3 slices bread in
+1/3 inch square pieces, place on plate, pour over them 1 tablespoon
+vinegar, then brown them in small frying pan with 1 tablespoon
+melted Crisco to golden color, add them to spinach, with 2
+hard-cooked eggs cut into 8 pieces each, 1 tablespoon Crisco, salt,
+sugar, grated nutmeg to taste, and 4 tablespoons cream. Mix well
+with wooden spoon and cook 10 minutes, lightly mixing once in a
+while, dress on vegetable dish and serve.</p>
+
+<br>
+<big>May 23</big>
+
+
+
+<pre>
+<i>        Potage, a la Monaco
+*Mackerel, Cold, Vinaigrette
+            Cucumbers, Bechamel Sauce
+     Tomato and Artichoke Salad
+           Monte Carlo Pie
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Mackerel, Cold, Vinaigrette</i>&mdash;Select fine mackerel;
+clean, leaving head on, wrap in piece of cheesecloth, and boil in
+strong solution of vinegar and water until tender, taking care that
+it does not cook too long. 15 to 25 minutes should be sufficient.
+Make a vinaigrette sauce with 1/2 cup tarragon vinegar, 1 cup
+melted Crisco, 1 teaspoon made mustard, 1 teaspoon chopped parsley,
+1 teaspoon chopped <a name="Page_185"></a>shallots, and 2 teaspoons
+chopped capers. Put vinegar into basin, add mustard, little salt,
+stir in Crisco and chopped ingredients. Mix well together, lay
+mackerel, after removing from cloth, on long platter, pour over
+vinaigrette sauce and let marinate thoroughly, putting in
+refrigerator as soon as cool. Serve ice cold in bed of parsley,
+garnished with lemon slices, and pass vinaigrette sauce with
+it.</p>
+
+<br>
+<big>May 24</big>
+
+
+
+<pre>
+<i> *Puree, a l'Indienne
+Lamb Stew with Dumplings
+Lettuce, French Dressing
+      Cheese Balls
+      Snow Pudding
+         Coffee
+   </i>
+
+</pre>
+
+<p><i>*Puree, a l'Indienne</i>&mdash;2 large apples, 4 tablespoons
+Crisco, 1 large onion, 1 large carrot, 1 turnip, white 2 leeks, 1
+stalk celery, sprig parsley, 1 bay leaf, 1 tablespoon cocoanut,
+juice 1/2 lemon, 1 tomato, 1 teaspoon salt, 1/2 teaspoon red
+pepper, 1 tablespoon curry powder, 1 teaspoon curry paste, 1/2 cup
+cream, some boiled rice, and 2 quarts of water.</p>
+
+<p>Melt Crisco, cut up all vegetables (prepared) into rough pieces,
+fry them a little in hot Crisco, add also curry powder, and fry it.
+Do not peel apples; simply wipe, cut up and add with vegetables.
+When fried for 7 minutes, add all ingredients except cream, simmer
+till soft, then rub all through fine sieve, return to pan to
+reheat, and gently add cream. Serve rice on paper mat, as croutons
+are served with most soups.</p>
+
+<br>
+<big>May 25</big>
+
+
+
+<pre>
+<i>     *Fish Chowder
+Cucumber and Tomato Salad
+    Cheese Croquettes
+    Bakewell Pudding
+         Coffee
+   </i>
+
+</pre>
+
+<p><i>*Fish Chowder</i>&mdash;1 white fish weighing 5 pounds, 4
+cups potato dice, 1/2 cup onion dice, 1/2 cup salt pork dice, salt,
+pepper, and red pepper to taste, 4 cups hot water, 2 tablespoons
+Crisco, 4 tablespoons flour, 4 cups milk, and 10 buttered crackers.
+Remove head and skin and cut fish into fillets. Cover head, skin
+and bones with cold water; simmer 20 minutes, strain. Reserve
+liquor. Parboil potatoes 10 minutes. Cook onion in salt pork until
+yellow. Arrange in layers, fish, potatoes, onions and salt pork;
+cover with water in which bones were cooked, and simmer until
+potatoes are tender. Thicken milk with Crisco and flour cooked
+together, combine mixtures, add seasonings, and pour over buttered
+crackers which have been previously soaked in cold milk. Do not
+allow onion or salt pork to burn.</p>
+
+<br>
+<big>May 26</big>
+
+
+
+<pre>
+<i>     *Turnip Soup
+Beefsteak and Kidney Pie
+   Potatoes      Peas
+     Lettuce Salad
+    Caramel Trifle
+        Coffee
+   </i>
+
+</pre>
+
+<br>
+<p><i>*Turnip Soup</i>&mdash;Take 2 pounds of peeled turnips, cut
+into small squares, place in a stewpan with 4 tablespoons Crisco,
+stir them over a quick fire, add pinch salt, 1 tablespoon flour,
+add 3 pints of stock, simmer gently for 1-1/2 hours, and pass whole
+through a sieve. Put back in stewpan, and add little seasoning.
+Bring to boil, and just before sending to table add 1 cup of good
+cream.</p>
+
+<br>
+<big>May 27</big>
+
+
+
+<pre>
+<i>          Chutney Canapes
+        Roast Sirloin of Beef
+Franconia Potatoes    Summer Squash
+            Olive Salad
+Strawberry Ice Cream    *Genoa Cake
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Genoa Cake</i>&mdash;1/4 pound Crisco, and 1/4 pound butter.
+Mix to a cream with 1/2 pound sugar, add little mace, stir in
+gradually yolk of 6 eggs and 1/2 beaten whites, 10 ounces flour, <a
+name="Page_186"></a>beat well for 1 minute, add 1 pound raisins,
+1/4 pound citron, cut very fine, grated rind of 1 lemon, and 2
+ounces chopped almonds. Mix well, add remainder of beaten whites
+last. Mix well, put in pan lined with paper, sprinkle top with
+chopped almonds and bake in slow oven.</p>
+
+<br>
+<big>May 28</big>
+
+
+
+<pre>
+<i>           Mock Consomme
+Roast Crown of Lamb,
+                  Currant Mint Sauce
+   Potato Balls               Peas
+          Asparagus on Toast
+            *Carrot Salad
+          Raspberry Ice Cream
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Carrot Salad</i>&mdash;Scrape, cut into slices and then into
+fancy shapes, 4 large carrots. Soak in cold water for 1/2 an hour,
+and then cook in boiling unsalted water until tender. Drain and
+dry. Line salad bowl with crisp lettuce leaves, and arrange on top
+the carrots. Serve with following dressing: Rub sides and bottom of
+bowl with clove garlic, add salt and pepper to taste and 6
+tablespoons melted Crisco; add piece of ice, if possible; stir
+until salt is dissolved, then add 1 tablespoon vinegar or lemon
+juice. Beat until thick; use at once.</p>
+
+<br>
+<big>May 29</big>
+
+
+
+<pre>
+<i>              Raw Clams
+              Chicken Pie
+*Stuffed Potatoes     Broiled Tomatoes
+       Pepper and Cucumber Salad
+            Cheese Fingers
+           Pineapple Jelly
+                Coffee
+   </i>
+
+</pre>
+
+<p><i>*Stuffed Potatoes</i>&mdash;Bake 7 good-sized potatoes. When
+done, cut off a lengthwise slice; scoop out potato with a spoon.
+Mash; add 1 tablespoon Crisco, salt and pepper to taste, 1/2 cup
+milk, and 2 egg whites beaten stiff. Refill skins with this
+mixture. Pile lightly, do not smooth, bake until potatoes are
+puffed and brown.</p>
+
+<br>
+<h5>Decoration Day</h5>
+
+<big>May 30</big>
+
+
+
+<pre>
+<i>       Fruit Soup
+   Breaded Mutton Chops
+Potatoes            *Peas
+     Tomato Mayonnaise
+  Banana Charlotte Russe
+      Assorted Cakes
+          Coffee
+   </i>
+
+</pre>
+
+<p><i>*Peas</i>&mdash;1 quart cooked green peas, 2 ounces of lean
+cooked ham cut into dice, 2 tablespoons Crisco, 2 tablespoons good
+stock, 1 teaspoon flour, 1/2 small onion finely chopped, a pinch of
+sugar, grated nutmeg, salt and pepper to taste. Fry onion until
+lightly browned in Crisco, add flour and ham, stir over fire for a
+minute or two, then put in peas, stock, sugar, and nutmeg. Season
+to taste, simmer for ten minutes, stirring occasionally, then
+serve.</p>
+
+<br>
+<big>May 31</big>
+
+
+
+<pre>
+<i>           Milk Soup
+     *Beef Loaf, Brown Sauce
+Potatoes                Tomatoes
+   Radish and Watercress Salad
+    Vanilla Pudding, Jam Sauce
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Beef Loaf</i>&mdash;Mix together 3 pounds chopped raw beef,
+1/4 pound of minced salt pork, 1 cup cracker dust, 2 teaspoons,
+each, of salt and pepper, and moisten all with 2 beaten eggs,
+teaspoonful onion juice, and teaspoon Worcestershire sauce. Work in
+2 tablespoons melted Crisco, and pack in a Criscoed mold. Cover;
+set in a roasting pan of boiling water, and cook in a steady oven
+for 2 hours. Serve with brown sauce.</p>
+
+<br>
+<big>June 1</big>
+
+
+
+<pre>
+<i>        Curried Lobster
+   *Boiled Stuffed Leg of Lamb
+Potatoes     Scalloped Sweet Corn
+          Cherry Salad
+       Frozen Watermelon
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Boiled Stuffed Leg of Lamb</i>&mdash;Have small, tender leg
+of lamb, and remove bone. Make forcemeat of 1/2 <a name=
+"Page_187"></a>pound fresh mushrooms cut in pieces, 1/2 cup chopped
+boiled ham, 1/2 cup breadcrumbs, and 2 tablespoons melted Crisco.
+Season with pepper and salt, and put into the lamb in place of
+removed bone. Tie it up well, wrap in piece of cheesecloth, and
+boil in salted water, having juice 1/2 lemon, 1 onion, and few
+branches of parsley in it. Serve with currant jelly sauce; that is,
+4 tablespoons butter melted together with 1/2 tumbler currant jelly
+and 1/2 glass white wine.</p>
+
+<br>
+<big>June 2</big>
+
+
+
+<pre>
+<i>       Green Vegetable Soup
+   Fried Chicken, Virginia Style
+Cornmeal Bread     Broiled Tomatoes
+             Bean Salad
+       *Strawberry Fritters
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Strawberry Fritters</i>&mdash;Have large, ripe strawberries,
+remove hulls and clean them thoroughly. Moisten each berry with
+little brandy, roll in sugar and stand till berries absorb
+considerable sweetness. Roll them in finest possible breadcrumbs
+and drop into hot Crisco. Sprinkle strawberries with powdered sugar
+when taking up, and serve with them sweetened whipped cream. Care
+must be taken that strawberries are not too ripe. They must be
+quite hard and firm to be perfectly satisfactory when served.</p>
+
+<br>
+<big>June 3</big>
+
+
+
+<pre>
+<i>     *Crab Soup
+ Salmon, la Francesca
+     Veal, Roasted
+   Chiffonade Salad
+Cheese        Crackers
+     Tipsy Pudding
+         Coffee
+   </i>
+
+</pre>
+
+<p><i>*Crab Soup</i>&mdash;Remove cooked meat from 6 hard-shelled
+crabs and chop finely. Add 3 cups white stock, 2/3 cup stale
+breadcrumbs, 1 slice of onion, 1 sprig of parsley, and simmer 20
+minutes. Blend together 1 tablespoon Crisco and 1 tablespoon flour,
+and add 1 cup cream, salt and red pepper to taste. Combine mixtures
+and bring to boiling point.</p>
+
+<br>
+<big>June 4</big>
+
+
+
+<pre>
+<i>    Boiled Halibut, Lobster Sauce
+          Beef Roll in Jelly
+Italian Risotto       *Hungarian Salad
+        Manhattan Pudding
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Hungarian Salad</i>&mdash;Mix equal parts shredded fresh or
+preserved pineapple, bananas in small pieces, and sections
+tangerines, and marinate together in French dressing. Fill banana
+skins with mixture, sprinkle generously with paprika, arrange on
+lettuce leaves, and serve with French dressing.</p>
+
+<p>The dressing is made as follows: Put 4 tablespoons melted Crisco
+in cold bowl; if possible, put in small piece ice. Add 1/2 teaspoon
+salt, saltspoon pepper, and stir until salt is dissolved, add
+tablespoon vinegar or lemon juice. Beat for 3 minutes until
+dressing is as thick as good cream. Use at once.</p>
+
+<br>
+<big>June 5</big>
+
+
+
+<pre>
+<i>       Grapefruit Cocktail
+   *Roast Duckling, Apple Sauce
+Rice Fritters     Creamed Carrots
+    Macedoine Salad    Wafers
+ Cheese   Rhubarb Meringue   Pie
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Roast Duckling</i>&mdash;This is prepared and trussed
+similarly to goose, but not usually stuffed. Roast from 30 to 40
+minutes. Green peas are the usual accompaniment to roast duckling.
+Serve with apple sauce, which is made as follows: 1 pound cooking
+apples, 1 tablespoon Crisco, 1/2 cup water, and sugar. Peel, core,
+and slice the apples, cook them in a stewpan with water and Crisco,
+add a little sugar to taste. Stir well, or pass through a
+sieve.</p>
+
+<br>
+<big>June 6</big>
+
+
+
+<pre>
+<i> Hamburg Steak, Maitre d'Hotel
+*Asparagus        Baked Potatoes
+    Lettuce and Radish Salad
+Strawberry Mousse   Lady Fingers
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Asparagus</i>&mdash;Boil 2 cups asparagus tips in salted
+water 15 minutes, then <a name="Page_188"></a>drain them; while
+they are cooking put 1 cup milk in double boiler, and when boiling
+pour some of it on 2 lightly beaten eggs, stirring vigorously
+meanwhile, then put eggs into double boiler with milk, and stir
+until it begins to thicken. Add 1 teaspoon Crisco, salt and pepper
+to taste, and remove from fire. Cut asparagus tips into 1/2 inch
+pieces and add them to sauce. Take 6 stale rolls, cut off tops,
+remove inside, let them dry in oven; when crisp and hot fill each
+with asparagus in sauce, replace tops and serve.</p>
+
+<br>
+<big>June 7</big>
+
+
+
+<pre>
+<i>  Boiled Salmon, Egg Sauce
+Creamed Potatoes      New Peas
+       Dressed Lettuce
+  Cheese            Crackers
+   *Chocolate Bread Pudding
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Chocolate Bread Pudding</i>&mdash;3/4 cup breadcrumbs, 2
+cups scalded milk, 3 squares melted chocolate, 2 eggs, 1 tablespoon
+Crisco, salt to taste, 1/2 teaspoon vanilla, 1/4 cup cold milk, 3/4
+cup sugar and 1/2 cup Sultana raisins. Mix all ingredients in order
+given. Pour into a Criscoed baking dish, set into pan of hot water,
+and bake 1 hour in moderate oven; stir twice during baking to keep
+chocolate from rising to the top.</p>
+
+<br>
+<big>June 8</big>
+
+
+
+<pre>
+<i>     Veal Cutlet, Brown Gravy
+Mashed Potatoes      *Glazed Carrots
+              Pea Salad
+  Cottage Pudding, Strawberry Sauce
+                Coffee
+   </i>
+
+</pre>
+
+<p><i>*Glazed Carrots</i>&mdash;For this, carrots must be cut into
+even cones or ovals, and it is convenient to use imported carrots
+in glass bottles. If these are used they are already boiled; if
+fresh carrots are used scrape, wash them and cut out little shapes
+with patent cutter, then boil slowly until tender, but not quite
+done, and put 4 cups of them in frying pan with 4 tablespoons
+melted Crisco, sprinkle with fine sugar, and stir over hot fire
+until they begin to brown; add 4 tablespoons stock they were boiled
+in, adding more stock if needed, and continue stirring until
+carrots are nicely glazed.</p>
+
+<br>
+<big>June 9</big>
+
+
+
+<pre>
+<i>           Roast Beef
+        Horseradish Relish
+Asparagus     Franconia Potatoes
+       Bean Salad
+              *Cherry Pie
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cherry Pie</i>&mdash;1 quart ripe cherries, 1 yolk egg, 3
+tablespoons cream, and 1/2 cup sugar. Wash cherries, stem and place
+in colander over dish to catch juice. Place thin layer of the
+following dough on shallow pan, sprinkle top with breadcrumbs.
+Spread stoned cherries over evenly. Sprinkle with sugar and
+cinnamon. Beat yolk well, add cream and cherry juice and pour over
+all. Bake in hot oven until well browned at bottom.</p>
+
+<p>The dough is made as follows: 1 tablespoon Crisco, 1 cup flour,
+1/2 teaspoon baking powder, 1/4 cup sugar and 1 egg. Mix dry
+ingredients. Work in Crisco with finger tips; add egg; mix. Toss on
+slightly floured board and roll a 1/4 inch thick. This makes enough
+dough for a large oblong pan.</p>
+
+<br>
+<big>June 10</big>
+
+
+
+<pre>
+<i>         Scotch Broth
+         Cold Roast Beef
+Creamed Potatoes     *String Beans
+      Tomato and Olive Salad
+         Vanilla Ice Cream
+        Crushed Raspberries
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*String Beans</i>&mdash;If fresh beans are used pick them
+over, remove ends and "strings," and boil for 1/2 an hour or more;
+then drain them, and add 1 tablespoon Crisco and 2 tablespoons
+milk, season to taste, and serve after 10 minutes' slow cooking. If
+canned beans are used omit the first long boiling.</p>
+
+<br>
+<a name="Page_189"></a><big>June 11</big>
+
+
+
+<pre>
+<i>         Vegetable Soup
+          Broiled Steak
+Stuffed Tomatoes    Baked Macaroni
+    *Pear and Pimiento Salad
+       Apricot Blanc-mange
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Pear and Pimiento Salad</i>&mdash;Fill each canned pimiento
+with 2 halves canned pears; place each pimiento in nest of lettuce
+and serve with following dressing: Put 1 teaspoon salt and 1
+saltspoon black pepper in bowl, and stir into them with wooden
+spoon, very slowly, 4 tablespoons melted Crisco, and add 2
+tablespoons vinegar, mixing it well with Crisco.</p>
+
+<br>
+<big>June 12</big>
+
+
+
+<pre>
+<i>     Cream of Tomato Soup
+*Planked Salmon     Potato Balls
+         Fresh Green Peas
+   Lettuce and Cucumber Salad
+       Cheese Bread-Sticks
+    Lemon Pudding     Coffee
+   </i>
+
+</pre>
+
+<p><i>*Planked Salmon</i>&mdash;Have salmon cut in steaks 1-1/2 or
+2 inches thick. 2 steaks of average size can be placed on
+medium-sized plank. Crisco plank thoroughly, place fish upon it,
+and broil under gas broiler, turning flame low after first few
+moments. Or it can be baked in oven of range. Serve on plank,
+surrounded by potato balls cut with French vegetable cutter. Heat
+1/4 cup cream, add salt and pepper to taste, and 3 tablespoons
+finely chopped parsley. Shake potato balls in this until well
+covered with seasonings. Serve Hollandaise sauce with planked
+salmon.</p>
+
+<br>
+<big>June 13</big>
+
+
+
+<pre>
+<i>      Strawberry Cocktail
+      Roast Lamb, Mint Sauce
+Mashed Potatoes    Carrots and Peas
+        *Cherry Roly Poly
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cherry Roly Poly</i>&mdash;Roll pastry or a baking powder
+biscuit dough very thin, about 1/8 of an inch in thickness,
+sprinkle with sugar, and dot with ripe stoned cherries. Roll like a
+jelly roll, press, and close the ends as tight as possible. Tie in
+a floured cloth, and cook in boiling water 2 hours, or steam in
+steamer 1 hour. Remove from cloth and serve on hot platter with the
+following sauce: 1/2 cup Crisco, 1 cup powdered sugar, 1 egg yolk,
+2 tablespoons wine, and 2 egg whites. Cream Crisco; add sugar, yolk
+of egg and wine. Cook over hot water until hot. Remove from fire
+and add beaten whites of eggs.</p>
+
+<br>
+<big>June 14</big>
+
+
+
+<pre>
+<i>Roasted Little Neck Clams
+      *Salmi of Lamb
+    Fried New Potatoes
+   Boiled Bermuda Onions
+Individual Strawberry Pies
+         Coffee
+   </i>
+
+</pre>
+
+<p><i>*Salmi of Lamb</i>&mdash;Cut cold roast lamb in thin slices.
+Cook 5 minutes 2 tablespoons Crisco with 1/2 tablespoon finely
+chopped onion. Add lamb, sprinkle with salt and pepper, and cover
+with 1 cup cold lamb gravy seasoned with Worcestershire sauce. Cook
+until thoroughly heated. Arrange slices overlapping one another
+lengthwise of platter, pour around sauce, and garnish with toast
+points. A few stoned olives and mushrooms improve this sauce.</p>
+
+<br>
+<big>June 15</big>
+
+
+
+<pre>
+<i>       Cream of Pea Soup
+          *Baked Brains
+         Mashed Potatoes
+Escalloped Asparagus    Romaine Salad
+       Greengage Ice Cream
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Baked Brains</i>&mdash;Prepare brain of an ox by washing and
+skimming it, and then steep it on back of range for 1 hour. Rub it
+with flour and salt, lay on it bits of Crisco, and set in oven,
+having added water to dish in which it is to bake. Bake it 1 hour,
+basting it often, and serve with mushroom sauce. Onion sauce may be
+substituted for the mushroom sauce.</p>
+
+<br>
+<a name="Page_190"></a><big>June 16</big>
+
+
+
+<pre>
+<i>           *Baked Trout
+          Chicken Epicurean
+New Potatoes    String Beans in Cream
+            Tomato Salad
+          Pineapple Bisque
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Baked Trout</i>&mdash;Clean brook trout, season with salt,
+black pepper, and paprika. Lay in Criscoed baking pan, dredge with
+flour, sprinkle with chopped parsley and bits of Crisco, pour over
+little vinegar and water, and bake in hot oven until done, basting
+often with Crisco. Garnish with parsley, and serve hot with cream
+sauce.</p>
+
+<br>
+<big>June 17</big>
+
+
+
+<pre>
+<i>       Brunoise Soup
+Porterhouse Steak     Olives
+  Stuffed Potatoes  *Beans
+        Belgian Salad
+     Compote of Cherries
+           Coffee
+   </i>
+
+</pre>
+
+<p><i>*Beans</i>&mdash;Boil 1 quart beans until tender, salting
+them well when half cooked. Beat 1 tablespoon Crisco to a cream,
+beat in yolk 1 egg, 1 tablespoon finely chopped parsley, 1
+saltspoon black pepper, and 2 teaspoons lemon juice; when this
+sauce is well mixed stir it into beans, taking care not to break
+them, then serve.</p>
+
+<br>
+<big>June 18</big>
+
+
+
+<pre>
+<i>   Cream of Celery Soup
+       Stewed Chicken
+Rice Croquettes    Green Peas
+     *Watercress Salad
+        Lemon Jelly
+        Iced Coffee
+   </i>
+
+</pre>
+
+<p><i>*Watercress Salad</i>&mdash;Take plenty fresh young sprigs of
+watercress, wash and dry them thoroughly, put them lightly in dish,
+add 3 sliced shallots. Pour over them dressing made with 3 parts
+melted Crisco and 1 of lemon juice or vinegar. Garnish with tufts
+scraped horseradish.</p>
+
+<br>
+<big>June 19</big>
+
+
+
+<pre>
+<i>      Roast Loin of Mutton
+Creamed Spinach     Baked Potatoes
+        Pineapple Charlotte
+          *Maids of Honor
+   </i>
+
+</pre>
+
+<p><i>*Maids of Honor</i>&mdash;Crisco puff pastry, 4 tablespoons
+sugar, 1 tablespoon ground almonds, 2 eggs, 1/2 teaspoon vanilla, 4
+tablespoons melted Crisco, and 1 tablespoon cocoanut. Roll out
+Crisco puff pastry and line 8 gem pans with it. Put eggs and sugar
+into basin, and beat them together for 15 minutes; then stir in
+lightly Crisco, ground almonds, cocoanut, and vanilla. Put 3
+teaspoons into each gem pan and bake in a moderate oven for 20
+minutes. When cooked, sprinkle over with little sugar.</p>
+
+<br>
+<big>June 20</big>
+
+
+
+<pre>
+<i>   *Cream of Cucumber Soup
+Grilled Salmon, Mayonnaise Sauce
+          Lamb Cutlets
+ Green Peas     Mashed Potatoes
+       Cold Fruit Souffle
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cream of Cucumber Soup</i>&mdash;2 large cucumbers, 8
+onions, sprig parsley, handful spinach, 2 tablespoons Crisco, 1
+tablespoon cornstarch, 1 quart white stock, 1 cup milk, 2 cups
+cream, 2 yolks eggs, nutmeg, 1 teaspoon sugar, pepper and salt to
+taste, croutons.</p>
+
+<p>Peel cucumbers and cut firm part into dice, about 3 tablespoons;
+boil gently in salted water until soft, drain and reserve for soup.
+Cut remainder cucumber into pieces, cut onions small. Make Crisco
+hot in stewpan, fry onions and cucumber 5 minutes, add parsley with
+stock, let it simmer 20 minutes. Mix cornstarch with milk, stir in
+soup until it boils, let boil 10 minutes. Well wash and drain
+spinach, pound it in mortar, turn it into cloth and squeeze lightly
+as possible. <a name="Page_191"></a>Pour as much of this liquor
+into soup as will make it a delicate green color. Pass soup through
+sieve, turn it back into stewpan. Mix cream and yolks of eggs in
+basin, pour boiling soup on to them, stirring at same time, return
+to pan; it must not boil again or it will curdle. Season to taste
+with nutmeg, pepper, and salt. Cut bread into dice, fry pale color
+in hot Crisco, drain and toss them in sugar, sprinkle little red
+pepper over and place in oven 2 minutes. Warm dice of cucumber, put
+them in tureen with croutons and pour hot soup over and serve.</p>
+
+<br>
+<big>June 21</big>
+
+
+
+<pre>
+ <i>Fried Flounders, Lemon Sauce
+      *Beef, a la Mode
+    Cauliflower au Gratin
+       Creamed Potatoes
+       Fruit Chartreuse
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Beef, a la Mode</i>&mdash;3 pounds lean beef, larding bacon,
+1 quart stock, 1 glass claret, 3 tablespoons Crisco, 4 tablespoons
+flour, 2 carrots, 1 chopped onion, 10 button onions, sprig parsley,
+piece thyme, 1 bay leaf, juice half lemon, 2 cloves, salt and
+pepper to taste.</p>
+
+<p>Trim, bone, and lard meat, place it in basin with wine, lemon
+juice, chopped onion, cloves, salt, pepper parsley, thyme, bay
+leaf, and let it stand 2 hours, basting frequently. Melt Crisco in
+stewpan, drain beef, and fry it brown, and at same time lightly fry
+button onions. Remove both from stewpan, put in flour, and fry
+until it acquires a nut-brown color; add stock and wine marinade in
+which meat was soaked, and stir until boiling. Replace meat and
+onions, season to taste, add carrots thinly sliced, cook gently for
+3 hours, stirring and skimming occasionally. When done place on hot
+dish, strain sauce over, and garnish with groups of onions and
+carrots.</p>
+
+<br>
+<big>June 22</big>
+
+
+
+<pre>
+<i> *Tournedos of Beef with Olives
+Braised Lettuce     Baked Potatoes
+       Alligator Pear Salad
+       Strawberry Ice Cream
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Tournedos of Beef with Olives</i>&mdash;2 pounds fillet
+beef, 8 croutons fried bread, 2 tomatoes, white sauce, olives,
+straw potatoes, 4 tablespoons Crisco, and seasoning.</p>
+
+<p>Cut fillet in slices 1 inch thick, trim into small rounds with
+cutter. Melt Crisco in saute pan, fry tournedos quickly and brown
+nicely, season with pepper and salt, and dress each on round
+crouton of bread, cut same size as fillet, and fried. On this place
+thin slice tomato that has been slightly cooked in Crisco; in
+center of tomato place a teaspoon white sauce; on that, again,
+arrange olives. Cut potatoes in strips, and fry them golden brown
+in hot Crisco; arrange these round tournedos, and serve hot.</p>
+
+<br>
+<big>June 23</big>
+
+
+
+<pre>
+<i>     Soup with Marrow Balls
+Sweetbread Patties       Green Peas
+  Saratoga Chips       Beet Salad
+     *Raspberry Batter Pudding
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>* Raspberry Batter Pudding</i>&mdash;1 pint milk, 2 eggs, 4
+tablespoons flour, salt, and melted Crisco. Put flour and good
+pinch of salt into a basin, make a well in center, break in eggs,
+stir, gradually mixing in flour from sides, and add milk by degrees
+until a thick, smooth batter is formed. Now beat well 10 minutes,
+add remainder of milk; cover, and let stand for at least 1 hour.
+When ready to use, put 1 tablespoon melted Crisco into pudding
+dish, and while it is heating give batter another good beating.
+Pour into dish, and bake in quick oven for 35 minutes. Serve with
+raspberries and sugar.</p>
+
+<br>
+<a name="Page_192"></a><big>June 24</big>
+
+
+
+<pre>
+<i>        Puree of Peas
+Baked Red Snapper, Tomato Sauce
+ Riced Potatoes Buttered Beets
+         Cabbage Salad
+         *Cup Puddings
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cup Puddings</i>&mdash;These should be baked in little cups
+or molds. For 1 pudding, take 1 tablespoon of following
+ingredients: flour, Crisco, milk, currants, sugar.</p>
+
+<p>For 3 puddings use treble quantities. Put flour into a basin
+with a pinch of salt, together with currants and sugar; melt Crisco
+to pour in, add milk, and mix well together. Put into Criscoed cups
+and bake in a moderate oven for a 1/4 of an hour. Tops should be
+nicely browned when done. These puddings are nice either hot or
+cold.</p>
+
+<br>
+<big>June 25</big>
+
+
+
+<pre>
+<i>     Soup with Bread Balls
+Fried Spring Chicken, Milk Gravy
+   New Potatoes     Asparagus
+        Tomato Mayonnaise
+      *Rhubarb Fanchonettes
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Rhubarb Fanchonettes</i>&mdash;2 pounds rhubarb, 1 cup sugar,
+1/2 cup strained orange juice, 1 tablespoon powdered gelatine, 1
+piece orange peel, 1 cup cream, whipped, flavored and sweetened,
+number of individual pastry shells.</p>
+
+<p>Cut rhubarb into inch pieces. Hot house variety needs no
+peeling. Place in baking dish in layers, sprinkling sugar between
+layers. Add 2 tablespoons water, 1 tablespoon Crisco, and a few
+thin strips orange peel, place in moderate oven, cover and bake 1
+hour. Dissolve gelatine in orange juice and when rhubarb is cooked
+remove it from oven and add this mixture to it. Let it get cold.
+When ready to serve fill shells with rhubarb mixture, heap with
+whipped cream and decorate with crystallized orange peel.</p>
+
+<br>
+<big>June 26</big>
+
+
+
+<pre>
+<i>      *Curried Chicken
+New Green Peas    Young Carrots
+        Macedoine Salad
+ Boiled Custard with Snow Eggs
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Curried Chicken</i>&mdash;Clean and dress a 3-pound chicken
+and cut in pieces for serving. Put 1/3 cup Crisco in a hot frying
+pan, add chicken, and cook 10 minutes, tightly covered. Then add
+liver and gizzard, and continue cooking for 10 minutes longer.</p>
+
+<p>Cut 2 medium-sized onions in thin slices, and add to chicken
+with 2 teaspoons salt and 1 tablespoon curry powder. Add sufficient
+boiling water to cover, and simmer until chicken is tender. Remove
+chicken, strain liquor, and thicken it with a roux of flour and
+water. Make border of boiled rice around platter or serving dish,
+arrange chicken in center, and pour curry sauce over it.</p>
+
+<br>
+<big>June 27</big>
+
+
+
+<pre>
+<i> Boiled Salmon, Egg Sauce
+   Boiled Potatoes  Peas
+       Cucumber Salad
+*Almond Pudding   Meringues
+          Coffee
+   </i>
+
+</pre>
+
+<p><i>*Almond Pudding</i>&mdash;Beat separately yolks of 2 eggs and
+whites of 3, and mix to a cream with 4 tablespoons ground almonds,
+4 tablespoons sugar, and 4 tablespoons Crisco. Mix in a wineglass
+of sherry, and pour into a Criscoed mold ornamented with nuts. Bake
+it, and serve hot.</p>
+
+<br>
+<big>June 28</big>
+
+
+
+<pre>
+<i>Cream of Lettuce Soup    Bread Sticks
+          *Halibut Ramekins
+     Baked Potatoes   Asparagus
+          Ginger Ice Cream
+            Lady Fingers
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Halibut Ramekins</i>&mdash;Flake rather finely 1-1/2 pounds
+cooked halibut. See that it is free from bones and skin. Have ready
+1 pint seasoned white sauce. Crisco few fireproof dishes.</p>
+
+<p><a name="Page_193"></a>Mix halibut with sauce, season with salt
+and pepper, then fill dishes with it, smooth over surface with
+wetted knife, and cover with thin layer white sauce. Sprinkle top
+with mixture of breadcrumbs and grated cheese, and place a few tiny
+bits Crisco here and there on surface. Bake in fairly hot oven 25
+minutes, so as to get it thoroughly heated and surface browned.
+Dish up and serve hot.</p>
+
+<br>
+<big>June 29</big>
+
+
+
+<pre>
+<i>*Beef Croquettes, Brown Sauce
+   Mashed Potatoes    Beets
+         Fruit Salad
+     Cheese      Crackers
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Beef Croquettes</i>&mdash;Melt 2 tablespoons Crisco, stir in
+1 tablespoon flour, gradually add 1/2 pint milk, stir till it boils
+4 minutes, add salt and pepper to taste; 1/2 pound cold cooked
+chopped beef and 4 tablespoons breadcrumbs. Turn out on plate to
+cool. Divide into 8 pieces, flour them and make into neat
+croquettes. Egg and breadcrumb them. Fry till brown in hot Crisco.
+Drain and serve hot with brown sauce.</p>
+
+<br>
+<big>June 30</big>
+
+
+
+<pre>
+<i>    *Breaded Veal Cutlets
+            Potatoes
+            Egg Plant
+  Cress, Whipped Cream Dressing
+Cottage Pudding, Strawberry Sauce
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Breaded Veal Cutlets</i>&mdash;1-1/2 pounds fillet or neck
+of veal, Crisco for frying, 1/2 teaspoon chopped parsley, 1/4
+teaspoon grated lemon rind, salt and pepper, egg and
+breadcrumbs.</p>
+
+<p>Cut meat into thin slices, which afterwards trim into neat
+fillets. Beat egg, mix with it parsley, lemon rind, good seasoning
+of salt and pepper. Brush cutlets over with this preparation, coat
+them carefully with breadcrumbs, fry quickly and lightly in hot
+Crisco. Serve with either tomato or piquante sauce, or, when gravy
+is preferred, brown little flour in Crisco in frying pan, add
+little salt and pepper, pour in 1/4 of a pint of hot water, boil
+up, and strain.</p>
+
+<br>
+<big>July 1</big>
+
+
+
+<pre>
+<i>Boned Chicken     Stuffed Pepper Salad
+            Sliced Tomatoes
+         White and Brown Bread
+         *Ground Rice Pudding
+             Coffee Jelly
+                 Fruit
+   </i>
+
+</pre>
+
+<p><i>*Ground Rice Pudding</i>&mdash;1/2 cup ground rice, 3 cups
+milk, 3 eggs, 4 tablespoons sugar, rind 1/2 lemon, 2 tablespoons
+Crisco, 1/4 cup Sultana raisins, and brown breadcrumbs.</p>
+
+<p>Boil milk slowly, sprinkle in ground rice, boil 6 minutes.
+Remove add sugar and Crisco. Mix well, cool a little, add eggs well
+beaten, stir and flavor with grated lemon rind. Crisco plain mold,
+dust with toasted breadcrumbs. Pour in pudding. Bake 1 hour in
+moderate oven. Serve with following sauce: 1 small lemon, 1 cup
+water, 1 teaspoon cornstarch, 1 tablespoon sugar, and few drops red
+color. Put cornstarch into pan with lemon juice, add other
+ingredients and bring to boil.</p>
+
+<br>
+<big>July 2</big>
+
+
+
+<pre>
+<i>     Spanish Veal Balls
+        Summer Squash
+        Buttered Beets
+Lettuce and Peppergrass Salad
+        *Snow Souffle
+         Iced Coffee
+   </i>
+
+</pre>
+
+<p><i>*Snow Souffle</i>&mdash;Put 2 tablespoons Crisco and 4
+tablespoons potato flour in pan, stir well together, add 1/2 cup
+milk, pinch salt, and stir till boiling. Remove from fire, add 4
+tablespoons sugar, yolks 3 eggs 1 by 1, 1/2 teaspoon orange flower
+water, and fold in stiffly beaten whites of eggs. Pour into
+Criscoed souffle mold, put greased paper round. Bake for 20 minutes
+in moderate oven. Serve at once.</p>
+
+<br>
+<a name="Page_194"></a><big>July 3</big>
+
+
+
+<pre>
+<i>         Roast Lamb
+         New Potatoes
+Green Peas       *Summer Squash
+ Watercress and Cucumber Salad
+        Coffee Ice Cream
+          Lady Fingers
+   </i>
+
+</pre>
+
+<p>*<i>Summer Squash</i>&mdash;Cut summer squashes into small
+pieces and boil till tender in salted water. Put into a clean towel
+and wring out all water. Put squashes into saucepan and add to each
+cup of them, 2 tablespoons cream and 1/2 tablespoon Crisco. Heat
+thoroughly before sending to table.</p>
+
+<br>
+<h5>Declaration Day</h5>
+
+<big>July 4</big>
+
+
+
+<pre>
+<i>        Fruit Cocktail
+   Carrot Soup        Radishes
+Stuffed Shoulder of Veal, Roasted
+  Potato Souffle   Green Corn
+Molded Spinach, French Dressing
+      Washington Ice Cream
+          *Flag Cake
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Flag Cake</i>&mdash;2/3 cup sugar, 1/2 cup Crisco, 2/3 cup
+milk, 1-2/3 cups flour, 2 teaspoons baking powder, 1/2 teaspoon
+salt, whites of 4 eggs, and 1 teaspoon vanilla. Cream Crisco and
+sugar together, add flour, salt, baking powder, milk, vanilla and
+whites of eggs beaten to a stiff froth. Mix carefully, turn into
+Criscoed and floured tin and bake in moderate oven for 3/4 of an
+hour. Decorate with frosting and tiny flags.</p>
+
+<br>
+<big>July 5</big>
+
+
+
+<pre>
+<i>       Iced Pimiento Consomme
+      Small Tenderloins of Beef
+    Molded Potatoes   *Corn Cakes
+Orange, Grapefruit and Romaine Salad
+            Cup Custards
+               Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Corn Cakes</i>&mdash;Make a custard from 2 eggs well beaten,
+1/2 cup milk, 1/2 tablespoon Crisco, and 1/2 tablespoon sugar; beat
+into this 3/4 of cup of canned corn. Sift together twice, 7/8 cup
+of flour, 1 tablespoon baking powder, and 1/2 teaspoon salt; beat
+into other mixture, and drop in Criscoed muffin rings by the
+tablespoon; set in a Criscoed dripping pan, and bake in a moderate
+oven until done.</p>
+
+<br>
+<big>July 6</big>
+
+
+
+<pre>
+<i>         Clam Bisque
+Lamb Chops     Escalloped Corn
+    Creamed Sweet Potatoes
+German Salad     *Cheese Drops
+   Strawberry Bavarian Cream
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Cheese Drops</i>&mdash;Add to 3-1/2 tablespoons flour, 2
+tablespoons melted Crisco, and blend together until smooth. Remove
+from fire, add 4 tablespoons grated cheese, 1/4 teaspoon salt, and
+a dash of red pepper. Fold in stiffly beaten whites of 3 eggs, and
+drop from end of spoon on a Criscoed baking sheet about 1 inch
+apart, and bake from 12 to 14 minutes in a moderate oven. Serve hot
+in folded napkin with salad course.</p>
+
+<br>
+<big>July 7</big>
+
+
+
+<pre>
+<i>Beef Broth with Vermicelli
+      *Baked Bluefish
+Cucumbers, French Dressing
+      Mashed Potatoes
+ Buttered Bermuda Onions
+       Heavenly Hash
+          Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Baked Bluefish</i>&mdash;Select nice large bluefish, clean,
+and prepare it for baking. Wash it in salted water, and after
+drying it thoroughly, stuff with bread stuffing, and sew up opening
+and rub fish all over with salt. Then, having put small pieces of
+Crisco over, place in pan with enough water to cover bottom, and
+bake in hot oven 45 or 50 minutes. After it begins to bake,
+sprinkle with salt and pepper. Baste it often with liquid in pan
+and a little melted Crisco. When it is cooked and a nice color,
+remove carefully to hot plate. Do not break it. Serve with brown
+sauce poured round fish as garnish, or serve it in a separate
+dish.</p>
+
+<br>
+<a name="Page_195"></a><big>July 8</big>
+
+
+
+<pre>
+<i>         Iced Bouillon
+         Broiled Chicken
+Mashed Potatoes          New Peas
+       Tomato Mayonnaise
+  *Red Raspberry Shortcake, Hot
+       Marshmallow Sauce
+             Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Red Raspberry Shortcake</i>&mdash;4 cups sifted flour, 3
+tablespoons baking powder, 1 teaspoon salt, 2 tablespoons Crisco,
+milk, and 2 quarts red raspberries. Sift baking powder and salt
+with flour, rub in Crisco; then with fork stir in lightly and
+quickly sufficient milk to make soft dough&mdash;too soft to roll.
+Turn it into Criscoed tin, and bake in hot oven 30 minutes. Unmold,
+and leaving it inverted, cut circle around top within 1 inch of
+edge; lift off circle of crust, and with fork pick out crumb from
+center, leaving about 3/4 of an inch of biscuit around sides.
+Spread inside cake with butter, fill with crushed raspberries,
+which have been standing 1/2 hour or more mixed with enough sugar
+to sweeten them. Turn off juice from berries before filling cake.
+Replace circle of crust, and serve with following sauce: 1/2 pound
+marshmallows, 1/2 cup confectioners' sugar, and 1/2 cup boiling
+water. Cut marshmallows in pieces and melt in double boiler.
+Dissolve sugar in boiling water, add to marshmallows, and stir
+until blended. Serve hot with shortcake.</p>
+
+<br>
+<big>July 9</big>
+
+
+
+<pre>
+<i>       Sardines and Lemon
+      Olives        Radishes
+  Cold Roast of Lamb, Mint Sauce
+Creamed Potatoes              Peas
+      Endive and Cheese Salad
+          *Cherry Souffle
+             Iced Tea
+   </i>
+
+</pre>
+
+<p>*<i>Cherry Souffle</i>&mdash;4 tablespoons flour, 2 tablespoons
+Crisco, 1/2 cup milk, 1 teaspoon vanilla, 3 whole eggs and 1
+additional white, 4 tablespoons sugar, and 4 tablespoons chopped
+preserved cherries.</p>
+
+<p>Put Crisco and flour in saucepan, mix over fire, add milk, stir
+till it boils and becomes thick; remove from fire to cool 10
+minutes, add sugar, yolks eggs, 1 by 1 stirring each thoroughly,
+whites stiffly beaten up, then add chopped cherries. Pour all into
+Criscoed souffle mold. Put into saucepan with 1/2 an inch of
+boiling water. Put lid on saucepan and steam gently 3/4 hour. Turn
+out, send to table with jam sauce round.</p>
+
+<br>
+<big>July 10</big>
+
+
+
+<pre>
+<i>           Clam Broth
+ *Chicken Croquettes         Peas
+          Buttered Rolls
+Mayonnaise of Lettuce and Tomatoes
+      Tutti Fruitti Ice Cream
+            Macaroons
+              Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Chicken Croquettes</i>&mdash;2 cups cooked chicken, 1/2
+teaspoon salt, 1/4 teaspoon celery salt, 1 teaspoon lemon juice,
+1/2 teaspoon onion juice, and 1 cup white sauce.</p>
+
+<p>Mix ingredients in order given. Cool mixture, shape, crumb and
+fry in hot Crisco. The white sauce is made as follows: 2
+tablespoons Crisco, 4 tablespoons flour, 1 cup milk (heated), salt
+and pepper to taste. Melt Crisco, add flour, then add milk
+gradually. Cook over fire until smooth and thick. Add
+seasoning.</p>
+
+<br>
+<big>July 11</big>
+
+
+
+<pre>
+<i>Roast Beef    Yorkshire Pudding
+       Potato Croquettes
+         String Beans
+    Lettuce, French Dressing
+       *Fruit Pancakes
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Fruit Pancakes</i>&mdash;2 cups flour, 2 cups milk, 2
+tablespoons Crisco, 2 eggs, nutmeg and salt to taste. Put flour
+into basin with salt, grated nutmeg, eggs, pour milk in by degrees,
+stirring smoothly; beat it well in order to let the air in, and
+then let it stand for 1/2 an hour. This allows starch grains <a
+name="Page_196"></a>in flour to swell, and so batter is lighter.
+When ready to fry, warm Crisco and pour in, stirring at same time.
+Make some Crisco hot in a small saucepan, ladle some into a frying
+pan, when very hot, pour back into saucepan, but do not drain it,
+then ladle sufficient batter in to cover the bottom of pan, shake
+it gently over rather a sharp fire, and, when nicely browned, toss
+it over and brown other side, turn on to a wire or sieve, sprinkle
+with sugar and ripe blackberries. Roll it up, and keep it warm
+while finishing remainder of batter. Dish them up on platter, each
+row crossways to prevent under ones from becoming sodden. Sprinkle
+sugar over top and serve.</p>
+
+<br>
+<big>July 12</big>
+
+
+
+<pre>
+<i>         Cottage Pie
+     New Stringless Beans
+Olive Salad   Cheese Biegnets
+       *Apricot Pudding
+          Iced Coffee
+   </i>
+
+</pre>
+
+<p><i>*Apricot Pudding</i>&mdash;Put 1 pint milk into saucepan, add
+two tablespoons Crisco, and bring to boiling point. Mix 1/2 cup
+cornstarch with 1/2 cup milk and stir slowly into boiling milk, add
+1/2 teaspoon salt. Heat 1 cup apricot jam, and strain off juice.
+Stir the pieces of apricot into cornstarch and cook for 5 minutes.
+Sprinkle 1 tablespoon chopped pistachio nuts into wet mold and pour
+in hot mixture. Turn out when cold and surround with apricot juice.</p>
+<br>
+<big>July 13</big>
+
+
+
+<pre>
+<i>    Cream of Peanut Soup
+          *Veal Chops
+Mashed Potatoes    String Beans
+          Onion Salad
+ Meringues Filled with Custard
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Veal Chops</i>&mdash;Trim neatly 8 chops and put into frying
+pan with 4 tablespoons Crisco, and fry over quick fire a nice brown
+color. As the meat will afterwards be cooked again, the frying
+process should be done quickly without actually cooking the chops.
+Place them between 2 boards, put weight not too heavy over top, and
+keep them until cold. Strain Crisco, and keep for further use. Cut
+1/2 cup pork and 1/2 cup beef marrow into small pieces, pound in
+mortar; when fine, add 1 tablespoon anchovy paste, 1 teaspoon
+powdered savory herbs, 1 yolk egg, and piece of Crisco about size
+of nutmeg. Pound thoroughly until smooth, season with pepper and
+salt, rub through sieve, and cover side of each chop thickly with
+this. Put them on Criscoed baking sheet, cover with few fried
+breadcrumbs, sprinkle with melted Crisco and place in hot oven for
+10 minutes. Dish up chops in circle on hot dish, and serve.</p>
+
+<br>
+<big>July 14</big>
+
+
+
+<pre>
+<i>Steak, a la Parmesan     Corn Pudding
+          Mashed Potatoes
+     Lettuce, French Dressing
+           *Cheese Balls
+          Peach Ice Cream
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cheese Balls</i>&mdash;1/2 cup breadcrumbs, 1 teaspoon Crisco,
+1/4 teaspoon mustard, 1 cup grated cheese, 1 egg, 1/2 teaspoon
+salt, and a few grains red pepper. Rub Crisco into crumbs and
+cheese, add seasonings and egg well beaten. Shape in small balls
+and fry in hot Crisco. Drain and serve hot. </p>
+<br>
+
+<big>July 15</big>
+
+
+
+<pre>
+<i>Stuffed Shoulder of Veal, Braised
+  Buttered Beets   Potato Roses
+      Onion and Tomato Salad
+         Rhubarb Dumplings
+            *Mocha Cake
+               Coffee
+   </i>
+
+</pre>
+
+
+<p><i>*Mocha Cake&mdash;</i>Sift 6 cups flour with 1 teaspoon
+baking powder into a basin, add 1 teaspoon each of powdered
+cinnamon, nutmeg, and cloves, 1 cup brown sugar, 1/2 teaspoonful
+salt, and 1 cup Crisco; rub well together, add 1/2 a cup golden
+syrup, 1 cup strong cold coffee, 2 well beaten eggs, 1 cup currants
+and 1 cup <a name="Page_197"></a>sultana raisins, mix well
+together. Pour into Criscoed and papered tin and bake in moderate
+oven 2 hours.</p>
+
+<br>
+<big>July 16</big>
+
+
+
+<pre>
+<i>             Tomato Soup
+Fried Chicken   Waffles   Pea Souffles
+ Creamed White Potatoes    Bean Salad
+     *Snow Balls           Coffee
+   </i>
+
+</pre>
+
+<p><i>*Snow Balls&mdash;</i>1 cup sugar, 1/4 cup milk, 1/2 cup
+Crisco, 2-1/4 cups flour, 3-1/2 teaspoons baking powder, and whites
+of 4 eggs. Cream Crisco, add sugar gradually, milk, and flour
+sifted with baking powder; add whites of eggs beaten stiff. Steam
+35 minutes in Criscoed cups; serve with stewed or preserved
+fruit.</p>
+
+<br>
+<big>July 17</big>
+
+
+
+<pre>
+<i>            Iced Currants
+          *Blanquette of Veal
+Fried Artichokes     Duchesse Potatoes
+   Cauliflower and Red Pepper Salad
+       Macaroon Trifle    Coffee
+   </i>
+
+</pre>
+
+<p><i>*Blanquette of Veal&mdash;</i>2 tablespoons Crisco, 2 pounds
+fillet of veal, 1/2 cup cream, 4 tablespoons flour, 1 large onion,
+1 carrot, seasoning, 12 preserved mushrooms, and 12 whole peppers.
+Cut veal into square pieces, put them into stewpan with enough cold
+water to cover, bring it to boil, and skim well; add salt to taste,
+onion cut in quarters, carrot, whole peppers; cook gently 1 hour.
+Take up meat, strain stock, and measure off 1 pint. Melt Crisco in
+stewpan, stir in flour, add stock; boil and skim; cook for a few
+minutes. Add mushrooms, cut in slices, and cream; put in pieces of
+veal; make hot, but do not boil again; season nicely, dish up,
+sprinkle little chopped parsley over, and serve.</p>
+
+<br>
+<big>July 18</big>
+
+
+
+<pre>
+<i>            Onion Soup
+          Fricasseed Tripe
+Baked Potatoes      Stringless Beans
+   Tomatoes Stuffed with Pineapple
+      Bisque Ice Cream    Coffee
+   </i>
+
+</pre>
+
+<p><i>*Fricasseed Tripe&mdash;</i>Cut 2 pounds of tripe into narrow
+strips, add 1/2 cup of water, 2 cups milk, season with salt and
+pepper, add 1/4 cup Crisco mixed with 2 tablespoons flour; simmer
+for 30 minutes and serve hot. A little chopped parsley is an
+improvement.</p>
+
+<br>
+<big>July 19</big>
+
+
+
+<pre>
+<i>   Cream of Asparagus Soup
+*Lamb Fricassee with Dumplings
+    Mint Jelly   Green Peas
+         Romaine Salad
+             Cheese
+        Toasted Crackers
+           Watermelon
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Lamb Fricassee with Dumplings&mdash;</i> Cut up and dice
+enough cold lamb to make 1 quart. Season with salt and white
+pepper, put into Criscoed baking dish and pour over following
+sauce: Blend 2 tablespoons Crisco with 2 tablespoons flour, and
+cook until brown. Now add 2 cups water and when it boils season
+with salt, pepper, onion juice to taste and pour over meat. Cover
+and bake in moderate oven 20 minutes.</p>
+
+<p>To make the dumplings, sift together 2 cups flour, 1/2 teaspoon
+salt, 1/4 teaspoon sugar, and 2 teaspoons baking powder. Add 1
+tablespoon Crisco and rub in with tips of fingers, then add
+sufficient milk to make soft dough. Roll out and cut into small
+biscuits. Place on top of lamb and bake in hot oven for 12 minutes.
+Serve hot.</p>
+
+<br>
+<big>July 20</big>
+
+
+
+<pre>
+<i> Roast Beef's Heart
+ Boiled New Potatoes
+Cauliflower au Gratin
+  Baked Bean Salad
+ *Cheese Aigrettes
+Apricot Meringue Pie
+      Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cheese Aigrettes&mdash;</i>Bring 2 tablespoons Crisco and
+1/2 cup water to boiling point, then add 1/2 cup flour and stir
+until mixture leaves sides of pan. Cool, but do not allow to become
+cold, then add 2 eggs, 1 <a name="Page_198"></a>by 1, 4 tablespoons
+grated cheese, salt, pepper, and paprika to taste and beat well.
+Allow to stand in cool place 30 minutes. Drop by teaspoons into hot
+Crisco and fry a golden brown. Drain and sprinkle with grated
+cheese. Serve hot. The Crisco should not be too hot or the cheese
+will burn.</p>
+
+<br>
+<h5>Vegetarian</h5>
+
+<big>July 21</big>
+
+
+
+<pre>
+<i>    Strawberry Cocktails
+Macaroni Cutlets, Cheese Sauce
+          *Popovers
+ Tomato Mayonnaise
+          Pimiento Sandwiches
+      Frozen Banana Whip
+           Coffee
+   </i>
+
+</pre>
+
+<p><i>*Pop Overs</i>&mdash;Beat up 3 eggs until light; add 1 cup
+milk and 1 teaspoon melted Crisco. Pour this gradually into 1 cup
+flour and 1/2 teaspoon salt, beating all the time until smooth.
+Crisco iron gem pans, put them in the oven, and when hot, take them
+out and fill them half full of this batter. Put them back in the
+oven and bake for 45 minutes. They should be at least 4 times their
+original bulk. If they fall, they are not thoroughly done. The oven
+should be hot.</p>
+
+<br>
+<big>July 22</big>
+
+
+
+<pre>
+<i>    *Pilau, a la Turque
+Peppers Stuffed with Green Corn
+       Huntington Salad
+         Cheese Rolls
+        Baked Custard
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Pilau, a la Turque</i>&mdash;Put 1 1/2 cups of stock, with 1
+cup stewed and strained tomato, over fire. When boiling add 1 cup
+well-washed or blanched rice and 1/2 teaspoon salt; stir lightly
+with fork, occasionally, until liquor is absorbed. Then add 1/2 cup
+Crisco, season with salt and pepper, and cook over hot water until
+tender; remove cover, and stir with fork before serving.</p>
+
+<br>
+<big>July 23</big>
+
+
+
+<pre>
+<i>   Vegetable Soup
+      *Fried Fish
+Baked Shoulder of Mutton
+      Onion Puree
+   Chipped Potatoes
+      Fruit Jelly
+ Toasted Cheese Fingers
+        Coffee
+   </i>
+
+</pre>
+
+<p><i>*Fried Fish</i>&mdash;Marinade 4 halibut steaks for 1 hour;
+drain, dip in salted flour, then in beaten egg, lastly in fine
+salted and peppered crumbs. Leave on ice for 1 hour, and fry in hot
+Crisco.</p>
+
+<br>
+<big>July 24</big>
+
+
+
+<pre>
+<i>   Lamb Potpie
+Summer Squash
+        Mashed Potatoes
+   Dressed Cucumbers
+Raspberry Float
+          *Cushion Cake
+     Iced Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cushion Cake</i>&mdash;Cream 1 cup Crisco with 1/2 cup
+sugar, add 2 well beaten eggs, and 1/2 cup milk. Sift 2 cups flour,
+2 teaspoons baking powder, and 1/2 teaspoon salt, and add to Crisco
+mixture, with 1 teaspoon vanilla extract. Divide into 2 parts, add
+to 1 part 2 tablespoons molasses, 1 cup seeded raisins, 1/2
+teaspoon cloves, 1 teaspoon cinnamon, and 1/4 teaspoon grated
+nutmeg. Bake in Criscoed and floured cake tin for 20 minutes. Take
+out of oven, spread white part on top, return to oven and bake
+until done.</p>
+
+<br>
+<big>July 25</big>
+
+
+
+<pre>
+<i>*Tournedos of Lamb    Rissole Potatoes
+  Carrots                       Peas
+       Grape and Pimiento Salad
+             Frozen Cheese
+           Toasted Crackers
+              Iced Coffee
+   </i>
+
+</pre>
+
+<p><i>*Tournedos of Lamb&mdash;</i>Six lamb chops cut 2 inches
+thick, will be required. Remove bone and fat and with skewers
+arrange in 6 circular pieces. <a name="Page_199"></a>Around each
+wrap a thin strip of bacon, fastening in place with wooden skewers.
+Sprinkle with salt and pepper, place on well Criscoed broiler, and
+broil over clear fire 15 minutes. Remove to hot-platter, garnish
+with rissole potatoes, and pass mint jelly with them. The potatoes
+are done in this way: Peel and wash 8 Bermuda potatoes of uniform
+size, put in ice water for 15 minutes, dry in a towel, and fry
+until delicate brown in hot Crisco. Drain on paper, then bake until
+soft. Remove to serving platter, and pour around 1 cup of rich
+white or cream sauce or 1 cup of heavy cream scalded and
+seasoned.</p>
+
+<br>
+<h5>Vegetarian</h5>
+
+<big>July 26</big>
+
+
+
+<pre>
+<i> Cream of Green Peas
+  Bean Loaf with Rice
+      Stewed Corn
+Tomato and Lettuce Salad
+    *Peach Pudding
+        Coffee
+   </i>
+
+</pre>
+
+<p><i>*Peach Pudding</i>&mdash;Fill Criscoed baking dish full of
+peaches and pour over top a batter made of 1 tablespoon Crisco, 1/2
+cup sugar, 1 cup flour, 1 teaspoon baking powder, 1 well beaten
+egg, 1/2 teaspoon salt, and 1 cup milk. Bake in moderate oven 30
+minutes. Serve with cream.</p>
+
+<br>
+<big>July 27</big>
+
+
+
+<pre>
+<i>Anchovy and Pimiento Canapes
+ Halibut Baked, a la Creole
+   French Fried Potatoes
+         Hot Slaw
+    *French Pancakes
+          Coffee
+   </i>
+
+</pre>
+
+<p><i>*French Pancakes</i>&mdash;4 tablespoons sugar, 4 tablespoons
+Crisco, 1/2 cup flour, 2 eggs, 1/2 tablespoon lemon extract, and 1
+cup milk. Heat Crisco and mix other ingredients gradually to them,
+bake in six small criscoed plates for 5 minutes. When done, put jam
+between every alternate one, and serve high on a dish.</p>
+
+<br>
+<big>July 28</big>
+
+
+
+<pre>
+<i>        Puree of Fruit
+   Steak with Fresh Mushrooms
+String Beans      Riced Potatoes
+  Lettuce and Watercress Salad
+      *Cherry Blanc-mange
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cherry Blanc-mange</i>&mdash;Put 1 quart of milk into a
+saucepan, add 1 tablespoon Crisco. Mix 1 cup cornstarch smoothly
+with 1/2 cup cold milk; when the milk boils stir in cornstarch and
+stir for 10 minutes, then add 2 tablespoons sugar and 1 teaspoon
+vanilla. Stew 2 cups cherries until tender in <i>1/2</i> cup water,
+add 2 tablespoons sugar. Rinse out a mold with cold water, arrange
+a few cherries in the bottom, then put in some blanc-mange, then
+rest of cherries mixed with cornstarch. Turn out when firm. Serve
+with milk.</p>
+
+<br>
+<big>July 29</big>
+
+
+
+<pre>
+<i>      Iced Tomato Bouillon
+*Swiss Steak        Mashed Potato
+        Egg Plant Fritters
+Lettuce Salad, Chifonade Dressing
+        Strawberry Parfait
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Swiss Steak</i>&mdash;1 pound steak, 1 cup flour, salt and
+pepper, 4 skinned tomatoes, 1 sliced onion, and water. Have steak
+cut 2 inches thick, and pound into it the flour. Put steak into a
+skillet, with 3 tablespoons Crisco and brown on both sides. Then
+cover with water, adding sliced onion, tomatoes sliced and cover
+closely and let simmer for 3 hours. Just before steak is done add
+salt and pepper to taste. When done, the gravy is already made and
+is delicious.</p>
+
+<br>
+<big>July 30</big>
+
+
+
+<pre>
+<i>           Clear Soup
+         *Planked Chicken
+ Potato Croquettes   Asparagus Tips
+  Boiled Rice      Pineapple Salad
+Vanilla Ice Cream   Strawberry Sauce
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Planked Chicken</i>&mdash;2 spring chickens, 1 cup boiled
+rice, 1/2 pound mushrooms, and 1 glass guava jelly. Stew <a name=
+"Page_200"></a>mushrooms; put chicken either in oven or under
+broiler, bone side to hottest part of fire. Heat and Crisco a
+plank; put chicken on, bone side down; sprinkle with melted Crisco,
+dust with salt and pepper and broil on board under gas for 1/2 an
+hour. Garnish with rice; pour over mushrooms. Place at corners
+small bread patties, holding the guava jelly.</p>
+
+<br>
+<big>July 31</big>
+
+
+
+<pre>
+<i>     *Baked Beans
+      Finger Rolls
+  Beet and Potato Salad
+Lemon Jelly, Whipped Cream
+      Cafe Parfait
+   </i>
+
+</pre>
+
+<p><i>*Baked Beans</i>&mdash;Wash 2 quarts of small white beans,
+put them in a saucepan, cover with cold water; as soon as they come
+to a boil, drain; put them in a fireproof baking dish, add 4
+tablespoons Crisco, 1 chopped onion, salt and pepper to taste and
+1/4 teaspoon mustard, fill dish with boiling water, cover tight,
+and bake from 5 to 6 hours; add more water as required to keep from
+getting dry. They can be warmed over as needed.</p>
+
+<br>
+<big>August 1</big>
+
+
+
+<pre>
+<i>   Brown Fricassee of Kidneys
+Summer Squash    New Cabbage Salad
+   *Blueberry Pie        Coffee
+   </i>
+
+</pre>
+
+<br>
+<p><i>*Blueberry Pie</i>&mdash;Line a deep perforated tin with
+Crisco Plain Pastry; brush over with water or white of egg. Fill
+with floured blueberries; add sugar, Crisco, salt and vinegar.
+Allow 1 cup sugar to 3 cups berries, 1 tablespoon Crisco, 1/8
+teaspoon salt, and 1/2 teaspoon vinegar. Cover with crust and
+bake.</p>
+
+<br>
+<big>August 2</big>
+
+
+
+<pre>
+<i>          *Beef Olives
+Braised Lettuce   Stuffed Potatoes
+   Beet Salad     Cheese Relish
+Red Currant Cream     Lady Fingers
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Beef Olives</i>&mdash;Cut 2 pounds of steak into pieces
+4-1/2 inches long and 2 inches wide. Mix together in a basin 3
+tablespoons breadcrumbs, 1 chopped onion, 4 tablespoons Crisco, 1
+tablespoon chopped parsley, salt, pepper, and paprika to taste and
+1 well beaten egg. Spread a little of this mixture on each piece of
+meat, roll up and tie with fine string. Melt 2 tablespoons Crisco
+in a pan, brown pieces of meat in it; stir in 1 tablespoon flour,
+gradually add 2 cups water, bring to boiling point and cook slowly
+1-1/2 hours. Remove string and dish in a circle, season the gravy
+and strain over the meat.</p>
+
+<br>
+<big>August 3</big>
+
+
+
+<pre>
+<i>      Cream of Corn Soup
+     *Stuffed Flank Steak
+Mashed Potato     Shelled Beans
+     Onion and Mint Salad
+    Ivory Cream     Coffee
+   </i>
+
+</pre>
+
+<p><i>*Stuffed Flank Steak</i>&mdash;Buy a flank steak. Fry 2
+tablespoons chopped onion in a 1/4 cup Crisco. Add 1/2 cup soft,
+stale breadcrumbs, 1/4 teaspoon mixed herbs, salt and pepper to
+taste. Spread over steak, roll and tie. Brown in 3 tablespoons
+Crisco, and remove to casserole or covered dish. To the Crisco in
+pan add an equal quantity of flour, and brown, then add 1 cup stock
+or boiling water, and 1 cup strained tomato, season with salt and
+pepper, pour over the roll, cover dish, and cook slowly until meat
+is tender. If cooked in casserole it may be served in same
+dish.</p>
+
+<br>
+<big>August 4</big>
+
+
+
+<pre>
+<i>Fried Soft Shell Crabs, Sauce Tartare
+       Hashed Browned Potatoes
+      Pepper and Cucumber Salad
+           Cheese Fingers
+    *Apricot Omelet       Coffee
+   </i>
+
+</pre>
+
+<p><i>* Apricot Omelet</i>&mdash;Cut 6 preserved apricots into dice,
+and heat up in a little fruit juice. Beat up 5 eggs, add pinch of
+salt and 1 tablespoon sugar. Melt in an omelet pan or frying pan 2
+tablespoons Crisco, when hot pour in beaten eggs and stir over
+quick fire till they commence to thicken, put in the prepared
+apricots, then shape quickly into an oval form by <a name=
+"Page_201"></a>folding the ends. Allow the omelet to acquire a
+golden brown by putting it in the oven, turn out on to a hot dish,
+dredge with sugar and serve at once. </p>
+
+<br>
+<big>August 5</big>
+
+
+
+<pre>
+<i>     *Country Club Chicken
+Sweet Potatoes       Green Corn
+  Tomato Salad     Apple Whip
+   Chocolate Wafers   Coffee
+   </i>
+
+</pre>
+
+<p><i>*Country Club Chicken</i>&mdash;Wash 2 broilers or quite
+young chickens, cut them in halves or quarters if they be large
+enough, wipe them and dip each piece in beaten egg, well seasoned
+with salt and pepper and mixed with cream. Roll pieces in
+breadcrumbs and place them in Criscoed pan, dot generously with
+Crisco and place in hot oven for 15 minutes. Now put chicken in hot
+kettle, cover and let smother and steam for 30 minutes or until
+tender on a slow fire. Place chicken on hot platter; add half cup
+hot cream to gravy in kettle and strain it over chickens.</p>
+
+<br>
+<big>August 6</big>
+
+
+
+<pre>
+<i>    *Baked Liver and Bacon
+Mashed Potatoes     Corn on Cob
+  Lettuce and Pineapple Salad
+   Stewed Pears        Cream
+      Hasty Cake   Coffee
+   </i>
+
+</pre>
+
+<p><i>*Baked Liver and Bacon</i>&mdash;Select liver, wash it well,
+rub it with Crisco, and place it in vinegar with 1 chopped shallot,
+a little chopped parsley, and salt and pepper to suit taste. Let it
+stand overnight; roast it, adding strips of bacon. Baste it
+frequently with the vinegar mixture. When done, make brown gravy,
+and serve very hot.</p>
+
+<br>
+<big>August 7</big>
+
+
+
+<pre>
+<i> Grilled Trout      Chicken Saute
+*Souffled Squash   Potato Croquettes
+    French Salad   Fruit Compote
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Souffled Squash</i>&mdash;Take medium-sized Hubbard squash,
+remove seeds and stringy portion, and pare. Place in steamer and
+cook over boiling water for 30 minutes. Mash and season with
+Crisco, salt and pepper to taste. To 2 cups of the mashed squash,
+add gradually 1 cup cream, when blended, yolks of 2 well beaten
+eggs, and finally the stiffly beaten whites of the eggs. Pour into
+Criscoed souffle dish and bake in moderate oven till firm. Serve at
+once.</p>
+
+<br>
+<big>August 8</big>
+
+
+
+<pre>
+<i>        Clam Cocktail
+    Roast Lamb, Mint Jelly
+Rice Fritters       Lima Beans
+    Lettuce and Banana Salad
+       *Windsor Tartlets
+          Iced Coffee
+   </i>
+
+</pre>
+
+<p><i>*Windsor Tartlets</i>&mdash;Crisco Plain Pastry, 2 eggs, 4
+tablespoons Crisco, 4 tablespoons sugar, 1-1/2 tablespoons
+cornstarch, 5 powdered macaroons, 18 glace cherries, 1 piece of
+lemon peel, and 1/2 tablespoon chopped almonds.</p>
+
+<p>Put Crisco and sugar into 1 basin and beat them to a cream. Add
+yolks of eggs, 1 at a time, and beat each well in. Chop cherries
+and peel, add them and macaroons to mixture, mix thoroughly, add
+almonds and cornstarch. Roll out Crisco Plain Pastry and line small
+tartlet tins thinly with it. Beat whites of eggs to stiff froth and
+stir lightly into mixture. Fill each lined tin three parts full.
+Bake them in moderate oven until mixture is set and brown. Dust
+with sugar and serve either hot or cold. Place crossbars of pastry
+over mixture, if liked. Stale cakecrumbs can be used instead of
+macaroons.</p>
+
+<br>
+<big>August 9</big>
+
+
+
+<pre>
+<i>    Casserole of Lamb    Rice
+Spiced Peaches   *Macaroon Pudding
+         After Dinner Mints
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Macaroon Pudding</i>&mdash;Soak 6 macaroons in 1/2 cup milk.
+Heat 2 cups milk in double boiler, add 2 tablespoons cornstarch
+moistened with 1 well beaten egg, 1 teaspoon Crisco, 1/2 teaspoon
+salt, and macaroons. Cook <a name="Page_202"></a>for 20 minutes,
+remove from fire, add 1/2 teaspoon vanilla extract. Turn into
+Criscoed and sugared pudding dish, sprinkle 1/2 cup sugar on top,
+and cover with sliced peaches. Serve cold.</p>
+
+<br>
+<big>August 10</big>
+
+
+
+<pre>
+<i>  Tomato Bisque         Croutons
+Potato Croquettes    Fried Egg Plant
+       Celery and Apple Salad
+         *Chocolate Pudding
+                Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Chocolate Pudding</i>&mdash;Crisco a mold or basin. Beat 3
+tablespoons Crisco and 2 tablespoons sugar to a cream, then beat in
+3 yolks of eggs. Dissolve 11/2 teacups grated chocolate smoothly in
+1 cup milk, add it to Crisco mixture, with 2 cups cakecrumbs, 1
+teaspoon vanilla, 1/2 teaspoon salt, and whites of eggs stiffly
+beaten. Fold the whites in gently. Pour into prepared mold, cover
+with Criscoed paper and steam for 2 hours. Turn out and serve with
+white sauce. This mixture may be placed in a Criscoed pudding dish
+and baked in a moderate oven.</p>
+
+<br>
+<big>August 11</big>
+
+
+
+<pre>
+<i>    Fried Chicken, a la Maryland
+French Fried Potatoes   *Stewed Onions
+         Stuffed Tomato Salad
+Musk Melon with Ice Cream       Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Stewed Onions</i>&mdash;Peel onions and boil in boiling
+salted water till tender. When done, drain, and turn into hot
+vegetable dish. Melt 2 tablespoons of Crisco in saucepan, then stir
+in 1 tablespoon flour, mix well, add 1 cup milk and stir till
+boiling, add salt and pepper to taste and pour over onions.</p>
+
+<br>
+<big>August 12</big>
+
+
+
+<pre>
+<i>              Broiled Ham
+Baked Potatoes    Green Corn Custard
+ Apple Salad   Grape Juice Syllabub
+              *Tilden Cake
+                 Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Tilden Cake</i>&mdash;Cream 1/4 cup Crisco with 1 1/2 cups
+sugar, add 4 well beaten eggs, 1 cup milk, sift in 3 cups flour,
+3/4 teaspoon salt, 1/2 cup cornstarch, 2 teaspoons baking powder,
+and add 2 teaspoons lemon extract. Turn into Criscoed and floured
+cake tin and bake for 1 1/2 hours in moderate oven.</p>
+
+<br>
+<big>August 13</big>
+
+
+
+<pre>
+<i>Roast Fowl with Chestnuts and
+           Mushrooms.
+Franconia Potatoes  Shell Beans
+    Lettuce and Tomato Salad
+    Peach Short-Cake  Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Roast Fowl with Chestnuts and Mushrooms</i>&mdash;Stuff 1
+large or 2 small fowls with chestnuts or mushroom stuffing, truss
+it, brush with melted Crisco, dust with salt and pepper, and put on
+a rack in pan and in a hot oven until beginning to brown, reduce
+heat, and cook 1 or 2 hours, basting often. Add to pan 1/2 cup hot
+water, 1 slice salt pork, diced, tiny bit bay leaf, 1 clove, and
+sprig of parsley. If with mushrooms pour over little sherry mixed
+with cream. When done place fowl on platter, pour off all fat in
+pan but 3 tablespoons, add 2 tablespoons flour and slightly color,
+add 1 cup stock from giblets cooked with 1 slice of salt pork, salt
+and pepper, a little lemon juice, and minced giblets. Serve
+surrounded with chestnut or mushroom puree put through a pastry bag
+and tube in roses. Place a small piece of canned red pepper on each
+rose and serve gravy in boat.</p>
+
+<br>
+<big>August 14</big>
+
+
+
+<pre>
+<i>          Celery Soup
+        Braised Ox Tongue
+*Mashed Turnips     Baked Potatoes
+          Waldorf Salad
+   Ginger Ice Cream      Coffee
+   </i>
+
+</pre>
+
+<p><i>*Mashed Turnips</i>&mdash;Peel and dice 3 turnips, cover with
+boiling salted water and cook till tender; drain and press the
+water well out of them. Return to pan and add 3 tablespoons Crisco,
+1 teaspoon salt, and 1 saltspoon white pepper, beat and mash them
+well together, when thoroughly hot turn into vegetable dish and
+serve.</p>
+
+<br>
+<big>August 15</big><br>
+<a name="Page_203"></a>
+
+
+
+<pre>
+<i>              Fish Souffle
+    Braised Stuffed Shoulder of Mutton
+Breaded Potatoes   *Carrots, a la Poulette
+         Pineapple Jelly
+                  French Pastry
+                 Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Carrots, a la Poulette</i>&mdash;Boil 2 bunches of carrots
+until tender in boiling salted water, then drain. Blend 2
+tablespoons Crisco with 1 tablespoon flour, when smooth add 1 cup
+milk and stir till boiling, add salt, pepper and paprika to taste,
+1 tablespoon chopped parsley and cook for 5 minutes, then add
+carrots and allow to cook for 5 minutes longer. Serve hot.</p>
+
+<br>
+<big>August 16</big>
+
+
+
+<pre>
+<i>     Cream of Rice Soup
+      Hanoverian Steaks
+  *Hashed Browned Potatoes
+    Carrots en Casserole
+Custard Souffle, Foamy Sauce
+           Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Hashed Browned Potatoes</i>&mdash;Sprinkle 2 1/2 cups cold
+boiled potato cubes with salt and white pepper to suit taste. Melt
+1 1/2 tablespoons Crisco; add 1 tablespoon flour and 1/2 cup brown
+stock. Cook 5 minutes; add potato cubes; cook 10 minutes, stirring,
+without breaking potatoes. Melt 1 tablespoon Crisco in another
+frying pan. When brown, turn in potatoes, spread evenly, and cook
+10 minutes; fold like an omelet, and serve hot.</p>
+
+<br>
+<big>August 17</big>
+
+
+
+<pre>
+<i>       Lamb Chops
+Peas    *Chantilly Potatoes
+       Turkish Salad
+      Fruit Ice Cream
+          Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Chantilly Potatoes</i>&mdash;Prepare nicely seasoned,
+lightly mashed potatoes and mound on a hot platter. Beat 1/2 cup
+cream until stiff, add 1 teaspoon melted Crisco, 1/2 cup grated
+cheese, season to taste with salt, pepper and red pepper. Pile
+lightly on to the potato and put in oven to brown. Be sure that the
+oven is very hot.</p>
+
+<br>
+<big>August 18</big>
+
+
+
+<pre>
+<i>    Watermelon Cocktail
+      Cannelon of Beef
+ Potatoes   *Creamed Kohl Rabi
+       Stuffed Celery
+Meringues Filled with Ice Cream
+           Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Creamed Kohl Rabi</i>&mdash;Slice kohl rabi, boil 20 minutes
+or until nearly tender, and arrange in a baking dish in layers with
+the following sauce: 2 tablespoons Crisco, 2 tablespoons flour, 1/2
+pint milk, 1/2 teaspoon salt, and 1 saltspoon pepper. Rub Crisco
+and flour together; add milk, cold. Stand saucepan over fire and
+stir continually until it reaches the boiling point; take from
+fire, and add salt and pepper. Then strain. Season each layer with
+pepper and salt, sprinkle the top with breadcrumbs and bake 20
+minutes.</p>
+
+<br>
+<h5>Vegetarian</h5>
+
+<big>August 19</big>
+
+
+
+<pre>
+<i>Cream of Turnip Soup
+      Risotto
+   Asparagus Salad
+   Coffee Souffle
+   *Ginger Crisps
+      Iced Tea
+   </i>
+
+</pre>
+
+<p>*<i>Ginger Crisps&mdash;</i> Cream 1/2 cup Crisco with 1/2 cup
+sugar, add 1 cup molasses, 1 teaspoon each of cinnamon and nutmeg,
+1 teaspoon salt, 2 teaspoons baking powder, and flour to make
+stiffish dough. Roll thin, cut out with cutter and bake in quick
+oven.</p>
+
+<br>
+<big>August 20</big>
+
+
+
+<pre>
+<i>        Corned, Beef
+Buttered Potatoes     *New Beets
+   Lettuce, Italian Dressing
+         Tapioca Cream
+             Coffee
+   </i>
+
+</pre>
+
+<p>*<i>New Beets&mdash;</i> Peel hot cooked beets, cut into slices,
+and toss about for 3 or 4 minutes in saucepan which contains 3
+tablespoons Crisco to which has been added 1 teaspoon plain
+vinegar, or a few drops of tarragon, 2 cloves, and 1 teaspoon
+sugar.</p>
+
+<br>
+<a name="Page_204"></a><big>August 21</big>
+
+
+
+<pre>
+<i>      Cold Sliced Corned Beef
+Baked Potatoes     Jellied Vegetables
+              Pea Salad
+         *Countess Pudding
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Countess Pudding</i>&mdash;Line small Criscoed platter with
+Crisco pastry. Put 1 tablespoon Crisco in saucepan, add 1 cup milk,
+when warm pour over three tablespoons chopped cocoanut, add 1
+tablespoon sugar. Allow to remain 30 minutes, add 3 yolks of eggs
+well beaten, and 1/2 teaspoon vanilla, pour into platter, bake 30
+minutes in hot oven. Beat up whites of eggs, add pinch salt, 1
+tablespoon sugar, and 1/2 teaspoon almond extract, pile on top of
+pudding and sprinkle with cocoanut. Brown in slow oven. Serve hot
+or cold.</p>
+
+<br>
+<h5>Vegetarian</h5>
+
+<big>August 22</big>
+
+
+
+<pre>
+<i>*Succotash    French Fried Potatoes
+        Tomato Jelly Salad
+    Orange Marmalade Ice Cream
+           Caramel Cake
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Succotash</i>&mdash;Boil 1 dozen ears of corn for 3 minutes.
+Cut corn from cob, taking very small piece from top of each grain,
+then press out pulp. Mix this with an equal quantity of nicely
+cooked lima beans; add Crisco, salt and white pepper to taste;
+reheat and serve.</p>
+
+<br>
+<big>August 23</big>
+
+
+
+<pre>
+<i> Fish Timbales, Cream Sauce
+Mashed Potatoes     Stewed Okra
+        Cucumber Salad
+        Cheese Straws
+    *St. Leonard's Pudding
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*St. Leonard's Pudding</i>&mdash;Line edge of a pudding dish
+with pastry, and spread 2 tablespoons of jam in the bottom. Blend 4
+tablespoons Crisco with 1/2 cup flour, when smooth stir in 1 cup
+milk, 4 tablespoons sugar, 1 teaspoon vanilla extract, 1/2 teaspoon
+salt, and 2 yolks of eggs, stir well together and pour over jam,
+bake 30 minutes. Beat up whites of eggs to a stiff froth, add 1
+tablespoon sugar, and arrange roughly on the top. Place in oven
+until lightly browned.</p>
+
+<br>
+<big>August 24</big>
+
+
+
+<pre>
+<i>  *Boiled Mutton, Caper Sauce
+Riced Potatoes       String Beans
+           Olive Salad
+  Toasted Crackers       Cheese
+      Plum Compote    Coffee
+   </i>
+
+</pre>
+
+<p><i>*Boiled Mutton</i>&mdash;Wipe leg of mutton, put on fire,
+barely covered with boiling water, and let boil about 10 minutes,
+then simmer until tender; season with salt when half cooked. A few
+slices of onion, turnip, and carrot, or 2 or 3 stalks of celery,
+may be added while cooking. When tender, brush over the meat with
+melted Crisco and sprinkle with finely chopped parsley. Serve with
+caper sauce which is made as follows: Mix 2 tablespoons Crisco with
+1 tablespoon flour; add 1 cup boiling water; stir it over fire
+until thick; add to it 1 hard-cooked egg chopped fine and 2
+tablespoons of capers.</p>
+
+<br>
+<big>August 25</big>
+
+
+
+<pre>
+<i>           Barley Broth
+           Mutton Souffle
+Sweet Corn   Creamed Carrots and Peas
+          *Peach Cobbler
+              Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Peach Cobbler</i>&mdash;Sift 1-1/2 cups flour and 1-1/2
+teaspoons baking powder. With tips of fingers work into flour 1
+tablespoon Crisco, and when well mixed add 1/2 cup milk.</p>
+
+<p>Peel and slice 4 peaches, and mix with 3/4 cup sugar and 2
+tablespoons melted Crisco. In bottom of baking dish invert a cup,
+around this arrange peaches, and over all place dough patted out to
+about 3/4 of an inch in thickness. Bake in moderate oven until
+crust is brown and peaches are tender. This will require about 40
+minutes. The cup keeps dough from lying on fruit and becoming
+soaked with juice.</p>
+
+<br>
+<a name="Page_205"></a><big>August 26</big>
+
+
+
+<pre>
+<i>  *Beef Steak Pudding
+Spaghetti with Tomato
+    Potatoes on Half Shell
+   Green Pepper Salad
+     Apricot Pudding
+         Coffee
+   </i>
+
+</pre>
+
+<p><i>*Beef Steak Pudding</i>&mdash;Line a Criscoed basin with
+plain pastry. Mix together on a plate 1 tablespoon flour, 1
+teaspoon salt, and 1/2 teaspoon pepper for seasoning. Cut 1 pound
+lean beef in thin slices, dip them in the seasoning, and place them
+lightly in the basin; split 1 sheep's kidney, skin and cut in thin
+slices; dip them also in the seasoning, and put them in basin, and
+pour over 1 cup of water for gravy. Wet the edges of the paste on
+basin; roll out a piece of paste large enough to cover the dish;
+place it on, press down at the edges, and sprinkle a little flour
+over top. Now dip a pudding cloth in boiling water, tie it tightly
+over the top, and plunge the pudding in plenty of boiling water;
+then boil for 3 hours. Remove the cloth, and turn the pudding out
+on a dish. Liver and bacon mixed, or mutton, makes a good pudding
+of this kind.</p>
+
+<br>
+<big>August 27</big>
+
+
+
+<pre>
+<i>Steamed Clams
+             Vegetable Salad
+   Brown Bread Sandwiches
+        Peach Tapioca
+        *Princess Cake
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Princess Cake</i>&mdash;Line small square cake tin with
+plain Crisco pastry. Sprinkle in 1/2 cup cleaned currants. Cream
+1/2 cup Crisco with 1 cup sugar, then add 3 well beaten eggs, 3
+cups flour, 1-1/2 teaspoons baking powder, and 1/2 teaspoon salt.
+Divide mixture into 2 portions. Add 1 tablespoon grated chocolate
+and 4 tablespoons milk to 1 portion. Put cake mixtures in spoonfuls
+on top of currants and bake in moderate oven for 35 minutes. Serve
+in square pieces.</p>
+
+<br>
+<big>August 28</big>
+
+
+
+<pre>
+<i>        Iced Bouillon
+         Pulled Bread
+*Fillet of Beef, Horseradish Sauce
+      Franconia Potatoes
+         Corn Souffle
+    Endive, French Dressing
+       Salted Triangles
+         Violet Mousse
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Fillet of Beef</i>&mdash;Trim fillet into good shape. Lard
+it plentifully, letting the whole upper surface be perforated with
+lardoons. Place in baking pan thin slices of larding pork, over
+pork place layer of chopped onion, carrots, turnip, and celery; lay
+tenderloin on top. Pour in 1 cup stock, add 1/2 teaspoon salt, 1/4
+teaspoon pepper, 4 sprigs parsley, 1 bay leaf, and 2 cloves. Bake
+in hot oven 30 minutes, and baste frequently. Remove when done;
+strain off gravy and skim off grease. Blend 1 tablespoon Crisco
+with 1 tablespoon flour in a pan, add gravy strained from pan, 1/2
+cup grated horseradish, salt and paprika to taste and bring to
+boiling point, then add 2 tablespoons lemon juice and 1 tablespoon
+vinegar. Spread sauce on hot serving dish and lay fillet on it.</p>
+
+<br>
+<h5>Vegetarian</h5>
+
+<big>August 29</big>
+
+
+
+<pre>
+<i>Baked Macaroni, Tomato Sauce
+        Green Corn
+    *Fried Egg Plant
+    Cantaloupe Salad
+    Marmalade Pudding
+       Iced Coffee
+   </i>
+
+</pre>
+
+<p><i>*Fried Egg Plant</i>&mdash;Peel good-sized egg plant; cut
+into slices of 1/4 inch. Dust with salt and pepper; dip in beaten
+egg; roll in fine breadcrumbs and saute in hot Crisco. When they
+are brown on 1 side, turn and brown on the other. If preferred, the
+egg plant may be dipped in thin batter instead of egg and crumbs,
+and fried.</p>
+
+<br>
+<a name="Page_206"></a><big>August 30</big>
+
+
+
+<pre>
+<i>          *Clam Chowder
+Stuffed Tomato Salad   Welsh Rarebit
+        Lemon Pie   Coffee
+   </i>
+
+</pre>
+
+<p><i>*Clam Chowder</i>&mdash;Remove heads from 4 cups clams and
+chop. Parboil 4 cups potatoes. Cook 1 chopped onion and 1/2 cup
+salt pork cut in cubes 15 minutes. Arrange clams, potatoes, onion
+and pork in layers in saucepan; cover with 3 cups boiling water,
+and simmer till tender. Blend 3 tablespoons Crisco with 2
+tablespoons flour, add 4 cups scalded milk and stir till boiling;
+add clam mixture, seasonings to taste, 1 dash of Tabasco sauce, and
+serve hot.</p>
+
+<br>
+<big>August 31</big>
+
+
+
+<pre>
+<i>    Bisque of Clams and Peas
+          Stuffed Peppers
+*Cheese Salad     Toasted Crackers
+  Lemon Sherbet    Whipped Cream
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cheese Salad</i>&mdash;To 1 cup cooked chopped chicken, add
+1/2 pound soft American cheese and 1/2 cup pickled chopped
+cauliflower. Rub through sieve, yolks of 2 hard-cooked eggs, add 1
+teaspoon French mustard, 4 tablespoons melted Crisco, 3 tablespoons
+vinegar, red pepper, paprika, and salt to taste. Pour this sauce
+over salad and garnish with whites of eggs cut in slices and
+branches of pickled cauliflower.</p>
+
+<br>
+<big>September 1</big>
+
+
+
+<pre>
+<i>    *Cauliflower Soup
+  Roast Beef, Brown Gravy
+    Oven-Panned Potatoes
+      Creamed Carrots
+Celery and Green Pepper Salad
+           Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cauliflower Soup</i>&mdash;Cut large parboiled cauliflower
+into thick slices, also 2 large onions and heart of a stalk of
+celery. Fry these in hot Crisco. When done to a golden color,
+remove them from pan to drain. Have ready stewpan of chicken and
+veal stock, ready seasoned as for table, then place in slices of
+cauliflower, onions, and celery, and allow them to simmer until
+vegetables can be broken with 2 forks. Add to this 1 glass of
+Madeira wine. Pull stewpan aside, and stir in 2 beaten yolks of
+eggs, and enough cream to make whole thickness of rich cream. Let
+all simmer, but not boil. Send to table with small dice-shaped
+pieces of toast.</p>
+
+<br>
+<big>September 2</big>
+
+
+
+<pre>
+<i>         Caviare on Toast
+Fricassee of Chicken    Banana Fritters
+    Boiled Potatoes  Creamed Onions
+          Vegetable Salad
+    *Snow Pudding with Custard
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Snow Pudding with Custard</i>&mdash;Mix 2 tablespoons
+arrowroot with 3 tablespoons cold milk. Boil 1 cup milk then pour
+it on to mixed arrowroot, pour back into pan and boil gently for 8
+minutes, stirring all the time, then allow to cool. Stir in yolks
+of 2 eggs, 2 tablespoons Crisco, 1/4 teaspoon salt, 3 tablespoons
+sugar, pour into Criscoed pudding dish; beat whites of eggs to a
+stiff froth and mix lightly in. Dust nutmeg over top and bake in
+moderate oven 10 minutes. Serve quickly with custard.</p>
+
+<br>
+<big>September 3</big>
+
+
+
+<pre>
+<i>   *Stewed Liver with Mushrooms
+Baked Potatoes    Scalloped Egg Plant
+Celery and Apple Salad   Peach Trifle
+       Sponge Cake    Coffee
+   </i>
+
+</pre>
+
+<p><i>*Stewed Liver with Mushrooms</i>&mdash;Melt 1 tablespoon
+Crisco and add 1-1/2 tablespoons flour. Brown by long slow cooking.
+Add salt and pepper and 2 cups water. Cook till as thick as good
+cream. Have 1 pound of calf's liver cut into 2-inch cubes. Pour
+boiling water over them and drain immediately. Drop these into
+brown sauce and cook slowly 10 or 12 minutes. They must not cook
+rapidly nor too long. In the meantime peel some mushrooms if they
+are fresh and require such treatment, and drop into melted Crisco
+and allow to simmer. Just before taking up liver add mushrooms.</p>
+
+<br>
+<a name="Page_207"></a><big>September 4</big>
+
+
+
+<pre>
+<i>   Noodle Soup        Lamb Chops
+*Cauliflower    French Fried Potatoes
+           Watercress Salad
+   Plum Tart                Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cauliflower</i>&mdash;Boil and drain 1 cauliflower and
+dredge top with pepper and salt, sprinkle with grated cheese, and
+pour little melted Crisco over it. Set in oven for 5 minutes to
+brown, and serve surrounded with tomato sauce.</p>
+
+<br>
+<big>September 5</big>
+
+
+
+<pre>
+<i>    Hot Boiled Tongue, Lemon Sauce
+Boiled Potatoes  French Fried Parsnips
+          Cauliflower Salad
+ *Baked Quinces    Jam Cake    Coffee
+   </i>
+
+</pre>
+
+<p><i>*Jam Cake</i>&mdash;Cream 2/3 cup Crisco with 1 cup sugar,
+add 3 well beaten eggs, 1/2 cup sour cream, 1 teaspoon soda, 2 cups
+flour, 1/2 glass strawberry preserves, 1 teaspoon cinnamon, 1/2
+teaspoon each cloves, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt,
+mix and bake in layers. Put strawberry preserves between layers,
+and white icing on top.</p>
+
+<br>
+<big>September 6</big>
+
+
+
+<pre>
+<i>Planked Bluefish with Potato Border
+Grilled Tomatoes         *Corn Creole
+     Pepper Salad  Cheese Pasties
+  Grape Juice Water Ice      Coffee
+   </i>
+
+</pre>
+
+<p><i>*Corn Creole</i>&mdash;Put 2 cans corn into saucepan with 2
+tablespoons chopped green peppers and 1 cup milk, and cook, slowly
+10 minutes; season with salt and pepper, add 2 tablespoons Crisco
+and serve. This may be put in baking dish, covered with
+breadcrumbs, and baked 15 minutes.</p>
+
+<br>
+<big>September 7</big>
+
+
+
+<pre>
+<i>        *Chestnut Soup
+Smothered Chicken   Parsley Potatoes
+    Peppers Stuffed with Corn
+  Pineapple Salad   Almond Custard
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Chestnut Soup</i>&mdash;Boil 1 quart chestnuts 20 minutes,
+then remove shells and brown inner skin, and put into saucepan with
+sufficient boiling water to cover them. Add piece lemon rind and 1
+teaspoon salt, when soft remove rind and rub through a sieve. Then
+pour over them stirring all the time, 2 quarts white stock, 1/2 cup
+cream, 1 tablespoon Crisco rolled with 2 tablespoons flour,
+seasoning of salt and pepper. Bring to boiling point, remove from
+fire and serve hot.</p>
+
+<br>
+<big>September 8</big>
+
+
+
+<pre>
+<i>        *Planked Smelts
+         Baked Lamb Chops
+Breaded Beets     Riced Potatoes
+        Avocado Pear Salad
+   Apricot Cream        Coffee
+   </i>
+
+</pre>
+
+<p><i>*Planked Smelts</i>&mdash;Crisco a plank quite generously,
+and place upon it smelts that have been split, cleaned, and
+seasoned, and squeeze liberal amount of lemon juice over them.
+Arrange in form of large fish shape, and garnish with potato roses
+put on with pastry tube and sprinkle with tiny bits of Crisco and
+finely chopped parsley. Place plank in oven and cook until potatoes
+are slightly browned. Garnish before taking to table with sliced
+tomatoes and cucumbers, dressed in vinegar, between potato
+roses.</p>
+
+<br>
+<big>September 9</big>
+
+
+
+<pre>
+<i>     Soft Shell Crabs on Toast
+            Broiled Steak
+Creamed Potatoes    *Stuffed Onions
+         Oyster Plant Salad
+     Mint and Pineapple Sherbet
+         Jumbles     Coffee
+   </i>
+
+</pre>
+
+<p><i>*Stuffed Onions</i>&mdash;Boil 8 large onions in boiling
+salted water till tender. Drain, and with sharp knife cut centers
+from each. Mix together in a basin 2 tablespoons chopped cooked
+ham, 3 tablespoons crumbs, 2 tablespoons Crisco, 2 tablespoons
+cream, 1 beaten egg, salt, pepper, and paprika to taste, and 1
+tablespoon chopped parsley. Fill with this mixture, sprinkle each
+with crumbs and dot with Crisco. Place on baking dish and bake in
+moderate oven 1 hour. Spanish onions are best to use.</p>
+
+<br>
+<a name="Page_208"></a><big>September 10</big>
+
+
+
+<pre>
+<i>Braised Ox Tails with Chestnuts
+     Boiled Sweet Potatoes
+   *Baked Stuffed Tomatoes
+        Lima Bean Salad
+        Peach Chartreuse
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Baked Stuffed Tomatoes</i>&mdash;Prepare tomatoes by
+scooping out centers. Put into a basin 1 cup crumbs, season with
+salt and pepper, 1 dozen chopped olives, 2 tablespoons chopped
+capers, 1 tablespoon chopped parsley, 1 tablespoon Crisco, beaten
+yolks 3 eggs, and moisten with stock. Fill tomatoes and set in hot
+oven to bake. Sprinkle top with crumbs and dot with Crisco.</p>
+
+<br>
+<big>September 11</big>
+
+
+
+<pre>
+<i>         Oysters au Gratin
+   Sirloin Steak, Anchovy Sauce
+Duchesse Potatoes    *Buttered Beets
+   Red Cabbage and Celery Salad
+        Apricots Parisienne
+               Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Buttered Beets</i>&mdash;Boil 1 dozen small beets in plenty
+of water and when tender put into cold water, slip peeling off of
+them, cut them in thin slices and put in saucepan with 4
+tablespoons Crisco, pinch of salt and little pepper. Add before
+they are quite hot 1 tablespoon vinegar.</p>
+
+<br>
+<big>September 12</big>
+
+
+
+<pre>
+<i>Fish Croquettes      Cucumber Puree
+    Broiled Duckling, Apple Sauce
+*Fried Cauliflower         Potatoes
+            Olive Salad
+      Omelette Souffle   Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Fried Cauliflower</i>&mdash;Remove large outside leaves from
+cauliflower, and cut flowers from stalk in symmetrical bunches and
+drop in salted ice water for a few moments. Cook in scalded milk
+and water until tender, then drain and let cool, and rub well with
+melted Crisco, which has been salted and peppered. Dip into frying
+batter and fry in hot Crisco until golden brown, draining upon
+white paper.</p>
+
+<br>
+<big>September 13</big>
+
+
+
+<pre>
+<i>        Clam Cocktails
+*Stewed Squabs       Grape Jelly
+  Potato Balls       Green Corn
+    Watermelon Frappe  Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Stewed Squabs</i>&mdash;Cut 2 squabs into neat joints. Put 1
+cup water in saucepan when it boils lay in squabs, 1 sliced onion,
+and 1 slice of carrot, simmer for 1-1/2 hours. Blend 2 tablespoons
+Crisco with 2 tablespoons flour, add 1 cup stock from squabs, salt
+and pepper to taste and boil for 5 minutes stirring all the time.
+Arrange the squabs on a hot dish and strain over the sauce.</p>
+
+<br>
+<big>September 14</big>
+
+
+
+<pre>
+<i>   Oysters   *Porterhouse Steak
+Scalloped Tomatoes        Lima Beans
+     Apple and Chestnut Salad
+       Pear Sponge   Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Porterhouse Steak</i>&mdash;Have large porterhouse steak
+well trimmed and shaped, and slit with sharp knife an opening
+flatwise through sirloin and tenderloin. Make forcemeat of 1 dozen
+olives chopped, 2 pounded anchovies, 1 chopped red pepper, salt and
+onion juice to taste, and 2 tablespoons melted Crisco. With this
+forcemeat fill smoothly cavities made in steak. Pinch steak
+together firmly at edges and set away on ice for 1 hour or even
+longer. Broil them over clear fire and serve without sauce.</p>
+
+<br>
+<big>September 15</big>
+
+
+
+<pre>
+<i>          Pea Soup
+*Impanada    Celery Mayonnaise
+      Apple Trifle  Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Impanada</i>&mdash;Cut up raw chicken, and flour each piece
+well. Line deep dish with slices raw sweet potato, slices raw white
+potato, some of chicken, little onion, few slices of bacon, salt
+and pepper to taste, and 1 can of tomatoes chopped fine, 2
+tablespoons Crisco, and 1 tablespoon vinegar. Cover top of dish
+with sweet and white potatoes. Bake very slowly from 2 to 3 hours.
+<a name="Page_209"></a>Serve hot. This takes 3 medium-sized sweet
+potatoes and 6 medium-sized white potatoes.</p>
+
+<br>
+<big>September 16</big>
+
+
+
+<pre>
+<i>          *Baked Ham
+Baked Potatoes    Brussels Sprouts
+  Spiced Grapes      Apple Salad
+       Ice Cream with Kisses
+             Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Baked Ham</i>&mdash;Soak ham over night then wash and scrape
+it. Put it into cold water; let it come to boiling point then
+simmer for 2 hours. Let the ham cool in the water; then remove and
+draw off the skin. Bake in moderate oven for 2 hours; baste it
+frequently; using 1 cup of sherry wine, 2 spoonfuls at a time; then
+baste with melted Crisco. When done, cover with a paste made of
+browned flour and browned sugar moistened with sherry, and return
+to oven to brown.</p>
+
+<br>
+<big>September 17</big>
+
+
+
+<pre>
+<i>       *Oyster Bisque
+      Broiled Lamb Chops
+   Griddled Sweet Potatoes
+Bean Croquettes, Tomato Sauce
+      Cauliflower Salad
+      Cocoanut Custard
+           Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Oyster Bisque</i>&mdash;Boil 1 quart oysters in their own
+liquor with about 1 pint mildly-flavored white stock. Let boil for
+1/2 an hour or even longer. Take up and strain, put back to boil,
+season with salt and white pepper as needed, add 1 quart rich milk
+and 1/2 a pint of cream. Blend together 1 tablespoon potato flour
+with 1 tablespoon melted Crisco, and with this thicken soup till it
+is smooth and velvety.</p>
+
+<br>
+<big>September 18</big>
+
+
+
+<pre>
+<i>  Hamburg Loaf, Tomato Sauce
+     Maitre d'Hotel Potatoes
+   Beet and String Bean Salad
+        Cheese Creams
+*Chocolate Pudding with Macaroons
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Chocolate Pudding with Macaroons</i>&mdash;Put 3 cups milk
+to boil. Have 5 tablespoons grated chocolate in pan with 1/2 cup
+boiling water and 4 tablespoons sugar. When chocolate paste is
+smooth pour in milk. Mix 4 tablespoons cornstarch with 1 cup milk,
+add 1 teaspoon Crisco, and 1/4 teaspoon salt, and with this thicken
+boiling milk. Add 1 cup macaroon crumbs and beaten whites of 2
+eggs. Pour into wet mold and set on ice 1 hour.</p>
+
+<br>
+<big>September 19</big>
+
+
+
+<pre>
+<i>       Vegetable Soup
+ Roast Spare Ribs, Apple Sauce
+*Sweet Potatoes, Southern Style
+        Orange Custard
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Sweet Potatoes, Southern Style</i>&mdash;Bake sweet potatoes
+until thoroughly done. Remove from oven and cut in halves
+lengthwise; remove potato from skins carefully, so as to keep skins
+in condition to refill. Mash potato, adding sufficient melted
+Crisco and cream to moisten. The potato mixture should be of the
+consistency of mashed potato when put back in shells. Season with
+salt, pepper, and a very little sherry. Refill skins, brush tops
+with Crisco and brown 5 minutes in hot oven.</p>
+
+<br>
+<big>September 20</big>
+
+
+
+<pre>
+<i>    Broiled Striped Bass
+Porterhouse Steak with Olives
+    Baked Creamed Potatoes
+  *Asparagus, Italian Style
+      String Bean Salad
+       Pineapple Fluff
+           Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Asparagus, Italian Style</i>&mdash;Cut tender parts of 2
+bunches of asparagus into short lengths and set to boil till quite
+tender. Take up, drain, and put into saucepan with 3 tablespoons
+melted Crisco, few drops lemon juice, sprinkling of red pepper and
+salt. Let get thoroughly hot, take up, and serve on slices of fried
+bread.</p>
+
+<br>
+<a name="Page_210"></a><big>September 21</big>
+
+
+
+<pre>
+<i>      Fried Cod Steaks
+Sweet Potatoes     Boiled Onions
+     Cucumber Salad
+             Walnut Pudding
+         *Feather Cake
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Feather Cake</i>&mdash;Cream 1/2 cup Crisco with 1/2 cup
+sugar, and 1/2 teaspoon salt, and 2 eggs beaten with 1/2 cup sugar,
+1 teaspoon lemon extract, 1 cup milk, 2-1/2 cups flour, and 2-1/2
+teaspoons baking powder. Beat 2 minutes and turn into Criscoed and
+floured cake tin. Bake in moderate oven for 3/4 of an hour.</p>
+
+<br>
+<big>September 22</big>
+
+
+
+<pre>
+<i>   Cream of Barley Soup
+       *Shepherd's Pie
+       Broiled Tomatoes
+Cucumber Salad with Red Peppers
+         Wine Jelly
+           Coffee
+   </i>
+
+</pre>
+
+<p><i>*Shepherd's Pie</i>&mdash;Chop 1 pound cooked meat, mix in 2
+tablespoons breadcrumbs, 1 chopped onion, 1 tablespoon chopped
+parsley, 1 cup gravy, salt and pepper to taste, 2 tablespoons
+Crisco, half teaspoon powdered herbs, and 1 tablespoon tomato
+catsup. Turn into fireproof dish and cover with thick layer
+seasoned mashed potatoes. Brush over with beaten egg and dot with
+pieces of Crisco. Bake 20 minutes.</p>
+
+<br>
+<big>September 23</big>
+
+
+
+<pre>
+<i> *Mock Duck, Rice Stuffing
+Buttered Beets      Succotash
+      Lettuce Salad
+         Grape Sherbet
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Mock Duck</i>&mdash;1 cup chopped celery, 2 cups
+breadcrumbs, 2 cups chopped black walnut meats, 2 cups boiled rice,
+6 hard-cooked eggs, 3 raw eggs, 1 tablespoon grated onion, 1
+tablespoon salt, 1 saltspoon pepper, and 2 tablespoons Crisco.</p>
+
+<p>Cook crumbs with 1 pint water for 5 minutes; add celery,
+hard-cooked eggs, chopped; remove from fire, add Crisco, nuts, rice
+and seasonings. Mix well with raw eggs, slightly beaten. Form into
+shape of duck, brush over with melted Crisco and bake 1 hour. Serve
+with apple sauce.</p>
+
+<br>
+<big>September 24</big>
+
+
+
+<pre>
+<i>          Macaroni Soup
+          Fried Scallops
+    Tournedos, a la Bordelaise
+Mashed Potatoes     Baked Tomatoes
+            *Cold Slaw
+         Queen Mab Pudding
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cold Slaw</i>&mdash;Cut 2 cabbages very fine and put it in
+salad bowl. Boil 2 tablespoons vinegar. Beat up 2 eggs, add 1/2 cup
+sour cream, 2 tablespoons Crisco and add them to boiled vinegar.
+Stir over fire till boiling, add 1 teaspoon salt and 1/4 teaspoon
+pepper, pour over cabbage, and it is ready to serve when very
+cold.</p>
+
+<br>
+<big>September 25</big>
+
+
+
+<pre>
+<i>      Broiled Butterfish
+     German Fried Potatoes
+Cucumber Salad     Cheese Balls
+ *Bread Pudding with Cherries
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Bread Pudding with Cherries</i>&mdash;Soak 1/2 pound bread
+in cold water till soft. Press out water and beat out any lumps
+with fork. Add 2 tablespoons Crisco, 2 tablespoons sugar, 1/2
+teaspoon vanilla extract, and 1/4 pound glace cherries and 1
+teaspoon baking powder. Mix well, and add 1 well-beaten egg and 3
+tablespoons milk. Put into Criscoed basin and cover with Criscoed
+paper, and steam for 1-1/2 hours.</p>
+
+<br>
+<big>September 26</big>
+
+
+
+<pre>
+<i> Veal Cutlets         Sliced Lemon
+Baked Cucumbers    Lyonnaise Potatoes
+      Red Pepper Salad
+                  *Amber Pudding
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Amber Pudding</i>&mdash;Peel, core, and quarter 8 apples.
+Put 3 tablespoons Crisco in a pan, when warm add <a name=
+"Page_211"></a>apples, 3 tablespoons sugar, grated rind 1 lemon,
+and stew slowly till soft, then rub through a sieve. Add yolks of 3
+eggs, and 1/2 teaspoon cinnamon. Roll out Crisco pastry thinly, cut
+off a strip and press it on to the edge of a wet pudding dish. Put
+apple mixture into dish and bake for 30 minutes in a hot oven. Beat
+up whites of eggs with 1/2 teaspoon salt, to stiff froth, add 2
+teaspoons sugar and 2 drops vanilla. Heap this meringue all over
+apple mixture. Dust with sugar and place here and there a glace
+cherry. Replace in oven to brown slightly.</p>
+
+<br>
+<big>September 27</big>
+
+
+
+<pre>
+<i>  Pot Roast of Beef, Gravy
+Parsnips       Boiled Potatoes
+   Stuffed Cucumber Salad
+      *Conservative Pudding
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Conservative Pudding</i>&mdash;The weight of 3 eggs in
+Crisco, sugar, and flour. Beat Crisco and sugar to a cream, add
+flour, 1 teaspoon baking powder, and mix slowly with eggs. Add 1/2
+teaspoon vanilla extract and mix all well. Ornament a Criscoed mold
+with raisins, pour in mixture, steam 2 hours and serve hot with
+milk.</p>
+
+<br>
+<big>September 28</big>
+
+
+
+<pre>
+<i>            Pea Soup
+    Boiled Tripe, Cream Sauce
+Stewed Celery    Mashed Potatoes
+            Beet Salad
+  Meringues with Sliced Peaches
+         *Almond Fingers
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Almond Fingers</i>&mdash;2 cups flour, 1/2 cup Crisco, 1
+egg, 2 tablespoons sugar, and 1/2 teaspoon baking powder. Rub
+Crisco into flour, add sugar and baking powder. Make into stiff
+paste with egg. Roll out and cut into fingers. Chop 1 cup almonds
+and mix with 1/2 cup sifted sugar, and white of 1 egg. Spread on
+fingers and bake quickly a light brown color.</p>
+
+<br>
+<big>September 29</big>
+
+
+
+<pre>
+<i>           *Pilau of Fowl
+Glazed Carrots    Potatoes au Gratin
+    Lettuce and Nasturtium Salad
+           Vanilla Eclairs
+                Coffee
+   </i>
+
+</pre>
+
+<p><i>*Pilau of Fowl</i>&mdash;Truss fowl for boiling, place in pan
+with 3 cups stock or water and simmer 30 minutes. Wash and dry 1
+cup rice. Melt 2 tablespoons Crisco and fry 1 chopped onion to
+golden brown in it; remove onion to plate, add 2 extra tablespoons
+Crisco and fry rice and 1/4 cup blanched almonds till yellow, add
+onion, 2 tablespoons seeded raisins, with salt and paprika to
+taste. Tie in piece of muslin 3 cloves, 6 whole white peppers, 1
+bay leaf, and 1 inch cinnamon stick and add them. Make hole in
+center of rice, lay fowl in it, pour in 1 cup of the stock, let
+simmer until fowl and rice are cooked, adding more stock as rice
+swells. Turn fowl over during cooking. Serve fowl with rice around
+it.</p>
+
+<br>
+<big>September 30</big>
+
+
+
+<pre>
+<i>         Raw Oysters
+   Steamed Fish, Lemon Sauce
+Potatoes       Stuffed Tomatoes
+    Radish and Lettuce Salad
+     *Hot Cheese Sandwiches
+      Vanilla Cream Puffs
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Hot Cheese Sandwiches</i>&mdash;Melt 1/4 pound cheese with 3
+tablespoons Crisco, 1/2 teaspoon salt, few grains red pepper, and 1
+teaspoon mustard; moisten with a little vinegar and spread between
+thin slices of white bread. Cut into neat rounds.</p>
+
+<br>
+<big>October 1</big>
+
+
+
+<pre>
+<i>        Veal Cutlets
+Rice Croquettes     Lima Beans
+   Cabbage and Apple Salad
+         *Nut Pudding
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Nut Pudding</i>&mdash;1 cup soft breadcrumbs, 2 cups scalded
+milk, 1 tablespoon Crisco, 1 cup chopped <a name=
+"Page_212"></a>nuts, 1/2 teaspoon salt, 2 egg yolks, 3/4 cup sugar,
+juice and grated rind of 1 lemon, 2 egg whites beaten until stiff,
+and 2 squares chocolate, melted. Mix breadcrumbs, milk, Crisco,
+nuts, salt, egg yolks, sugar, chocolate, juice and rind of lemon.
+When well blended, cut and fold in whites of eggs; pour into
+Criscoed individual molds, and bake 20 to 30 minutes. Serve hot
+with cream.</p>
+
+<br>
+<h5>Vegetarian</h5>
+
+<big>October 2</big>
+
+
+
+<pre>
+<i>     Tomato Bisque Crackers
+Baked Sweet Potatoes    Baked Beans
+           Corn Fritters
+     Lettuce, French Dressing
+            *Orange Pie
+              Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Orange Pie</i>&mdash;Line pie tin with Crisco pastry. Beat
+yolks of 3 eggs with 1 cup sugar till light; add 1 tablespoon
+cornstarch, 2/3 cup milk, grated rind and strained juice of 1
+orange. Place in double boiler and stir till it thickens, then pour
+on to crust and bake 30 minutes. Cover top with meringue made with
+whites of eggs and sweetened with 3 tablespoons sugar and flavored
+with 1 teaspoon orange extract. Place in oven to brown.</p>
+
+<br>
+<h5>Vegetarian</h5>
+
+<big>October 3</big>
+
+
+
+<pre>
+<i>        Cream of Lettuce Soup
+          *Vegetable Souffle
+Baked Potatoes    Boiled Green Peppers
+           Stuffed Egg Salad
+             Apple Tapioca
+                Coffee
+   </i>
+
+</pre>
+
+<p><i>*Vegetable Souffle</i>&mdash;Blend 3 tablespoons Crisco with
+2 tablespoons flour, add 1 cup milk, stir till boiling, add 1/2 cup
+grated cheese, yolks of 2 eggs, 2 tablespoons chopped parsley,
+seasoning of salt, pepper, and red pepper, and cook till it
+thickens.</p>
+
+<p>Remove from fire and fold in stiffly beaten whites of eggs. Put
+some pieces of boiled cauliflower into Criscoed mold, then slices
+of seasoned tomatoes. Pour in mixture, sprinkle on few crumbs and
+bake till firm. Garnish with watercress and serve immediately.</p>
+
+<br>
+<h5>Vegetarian</h5>
+
+<big>October 4</big>
+
+
+
+<pre>
+<i>            Almond Soup
+     *Nut Loaf, Cranberry Jelly
+Lima Beans   Carameled Sweet Potatoes
+            Onion Souffle
+           Butterscotch Pie
+              Orange Ice
+                Coffee
+   </i>
+
+</pre>
+
+<p><i>*Nut Loaf</i>&mdash;Mix together 1 tablespoon Crisco, 1 cup
+chopped English walnuts and almonds, 1 cup crumbs, 1/2 teaspoon
+salt, dash pepper, 1 large ground onion, 3 tablespoons flour, 2
+well-beaten eggs and 1 cup milk. Pour into Criscoed pudding dish
+and bake 30 minutes.</p>
+
+<br>
+<h5>Vegetarian</h5>
+
+<big>October 5</big>
+
+
+
+<pre>
+<i> Baked Chestnuts
+Galantine of Lentils
+Escalloped Tomatoes
+    Fruit Salad
+ *Apple Charlotte
+      Coffee
+   </i>
+
+</pre>
+
+<p><i>*Apple Charlotte</i>&mdash;Cut bread into slices 1/4 inch
+thick; then into strips 1-1/2 inches wide, and as long as the
+height of mold to be used; cut 1 piece to fit top of mold, then
+divide it into 5 or 6 pieces. Crisco mold; dip slices of bread in
+melted Crisco, and arrange them on bottom and around sides of mold,
+fitting closely together or overlapping. Fill center entirely full
+with apple sauce made of tart apples stewed until tender, seasoned
+with Crisco and sugar. A little apricot jam can be put in center if
+desired; chopped almonds also may be added. Cover top with bread,
+and bake in hot oven 30 minutes. The bread should be an amber color
+like toast. Turn it carefully on to flat dish. Serve with any sauce
+that you like.</p>
+
+<br>
+<a name="Page_213"></a>
+
+<h5>Vegetarian</h5>
+
+<big>October 6</big>
+
+
+
+<pre>
+<i>     Creole Chowder
+     Stuffed Potatoes
+   Spaghetti with Cheese
+   Lentil and Nut Salad
+*Orange Puffs, Orange Sauce
+          Coffee
+   </i>
+
+</pre>
+
+<p><i>*Orange Puffs</i>&mdash;Beat 1/2 cup Crisco with 2/3 cup
+sugar, add 2 well-beaten eggs, 3/4 cup milk, 2 cups flour, 1/2
+teaspoon salt, 2 teaspoons baking powder, and 1 teaspoon orange
+extract. Bake in Criscoed and floured gem pans and serve hot with
+orange sauce.</p>
+
+<p>For sauce. Mix 1/2 cup sugar with 2 tablespoons cornstarch, and
+1/4 teaspoon salt. Add 1 cup boiling water and boil eight minutes,
+add grated rinds and strained juice 2 oranges and 3 tablespoons
+Crisco.</p>
+
+<br>
+<big>October 7</big>
+
+
+
+<pre>
+<i>      Carrot Soup
+    *Indian Dry Curry
+ Boiled Rice     Spinach
+     Cabbage Salad
+Pineapple, Bavarian Cream
+         Coffee
+   </i>
+
+</pre>
+
+<p><i>*Indian Dry Curry</i>&mdash;2 pounds beef, 4 tablespoons
+Crisco, 1 onion, 2 tablespoons curry powder, 2 chopped gherkins, 1
+dessertspoon chutney, 1 saltspoon salt, juice of 1/2 a lemon, and
+1/2 pint thin brown sauce or gravy.</p>
+
+<p>Melt Crisco in stewpan, put in onion (sliced), and fry for a few
+minutes. Then add meat, cut in small pieces, and fry all together
+for about 10 minutes. Now sprinkle curry over meat, and stir
+contents of saucepan over fire for another 5 minutes. The gherkins,
+chutney and salt must now be added; also sauce or gravy; and
+stewpan must be set over very slow fire about 1 hour; by that time
+meat should be quite tender. Add lemon juice, and dish up. Serve
+with plainly boiled rice.</p>
+
+<br>
+<big>October 8</big>
+
+
+
+<pre>
+<i>*Fried Chicken, Swiss Style
+   Sweet Corn Croquettes
+      Broiled Tomatoes
+         Crab Salad
+  Crackers         Cheese
+           Coffee
+   </i>
+
+</pre>
+
+<p><i>*Fried Chicken, Swiss Style</i>&mdash;Cook chicken in salted
+water till it is fairly tender. Take up, let get cool, and cut into
+neat pieces for frying. Sprinkle these pieces with salt, pepper,
+and onion juice, then moisten them well with melted Crisco. Let
+them stand 1 or 2 hours to absorb flavoring of dressing, then dip
+in batter and drop into hot Crisco to cook till brown. This batter
+make of 1 cup flour, as much milk as is needed to have it stiff, 2
+eggs, whites and yolks beaten separately, and 1/2 cup brandy. This
+batter will be better for standing, after it is mixed, for 1
+hour.</p>
+
+<br>
+<big>October 9</big>
+
+
+
+<pre>
+<i>    Roast Shoulder of Veal
+Roasted Potatoes      Lima Beans
+         Pickled Plums
+         Romaine Salad
+     *Raisin Batter Pudding
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Raisin Batter Pudding</i>&mdash;Beat up 3 eggs, sift in 2
+cups flour and 1/4 teaspoon salt, add 1 tablespoon Crisco, 1 cup
+cream, and beat for 8 minutes; then add 1 teaspoon baking powder
+and 1 teaspoon orange extract. Pour into a Criscoed casserole,
+sprinkle over 8 tablespoons sultana raisins, and bake in moderate
+oven 1 hour. Serve with maple syrup.</p>
+
+<br>
+<big>October 10</big>
+
+
+
+<pre>
+<i>*Cream of Corn, a la Creole
+Scalloped Fish and Oysters
+     Potato Croquettes
+Cauliflower and Beet Salad
+   Squash Pie     Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cream of Corn, a la Creole</i>&mdash;Put 1 can of corn
+through meat chopper, add 1 large onion, sliced, 1 sprig of
+parsley, and 1 pint of water. <a name="Page_214"></a>Cook
+altogether 20 minutes, being careful not to let it scorch, then
+press through a fine sieve, extracting all pulp possible. Melt 2
+tablespoons Crisco, add an equal amount of sifted flour, 1/2
+teaspoon salt, and dash of pepper. Cook to smooth paste; then add,
+very gradually, 1 quart scalded milk. When thick and smooth, add
+corn pulp and juice and 1 tablespoon sugar. Add salt to taste, and
+just before serving add 1 cup scalded cream or very rich milk.</p>
+
+<br>
+<big>October 11</big>
+
+
+
+<pre>
+<i>    Roast Veal
+Mashed Sweet Potatoes
+    Green Beans
+ Stuffed Beet Salad
+   Cheese Crackers
+  *Dutch Apple Cake
+       Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Dutch Apple Cake</i>&mdash;2 cups flour, 1 teaspoon salt, 3
+teaspoons baking powder, 1 cup milk, 2 eggs, and 3 tablespoons
+melted Crisco. Mix and sift dry ingredients. Add beaten yolks,
+Crisco and milk. Beat well; cut and fold in stiffly beaten whites.
+Spread mixture 1/2 inch thick on Criscoed pans. Lay apples cut into
+eighths in 2 rows on top of dough. Sprinkle with sugar; bake in hot
+oven 30 minutes. Serve with lemon sauce.</p>
+
+<br>
+<big>October 12</big>
+
+
+
+<pre>
+<i>Cream of Carrot Soup
+Roast Pig, Apple Sauce
+Candied Sweet Potatoes
+    Creamed Celery
+    Kumquat Salad
+  *Cheese Croutons
+        Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Cheese Croutons</i>&mdash;Cut crusts from thin slices of
+stale bread and spread lightly with creamed Crisco, then with a
+layer of cream cheese seasoned with salt and pepper. Cover with a
+second slice of bread and cut into fingers 1 inch wide, using a
+sharp knife. Place in a shallow pan and brown in a hot oven.</p>
+
+<br>
+<big>October 13</big>
+
+
+
+<pre>
+<i>       *Peanut Puree
+Roast Pig Reheated in Casserole
+           Squash
+        Baked Potatoes
+      Red Cabbage Salad
+         Sultana Roll
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Peanut Puree</i>&mdash;1 cup peanut butter, 1 quart milk, 1
+tablespoon Crisco, 1 teaspoon onion juice, 1 tablespoon cornstarch,
+1 bay leaf, 1 blade mace, pepper and salt to taste. Put milk,
+Crisco, peanut butter, onion juice, pepper, bay leaf and blade mace
+in double boiler; stir and cook until hot. Moisten cornstarch in
+little cold milk and add it to hot milk; stir until smooth and
+thick; strain through sieve. Add salt and serve at once with
+croutons.</p>
+
+<br>
+<big>October 14</big>
+
+
+
+<pre>
+<i> Grilled Halibut with Parmesan
+Roast Mutton, Currant Jelly Sauce
+        Creamed Turnips
+    Browned Sweet Potatoes
+        American Salad
+     Apple and Prune Pie
+           Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Grilled Halibut with Parmesan</i>&mdash;Take desired number
+of fillets of halibut and grill on both sides until nicely browned.
+Take from broiler, spread with Crisco, cover with grated Parmesan
+cheese, season with salt and dash of paprika on each slice, and set
+in hot oven until cheese is well browned and melted. Serve with
+lemon slices and potato balls tossed in melted Crisco containing
+chopped parsley.</p>
+
+<br>
+<big>October 15</big>
+
+
+
+<pre>
+<i>     Broiled Smelts
+      Roasted Squabs
+Oyster Plant, Italian Style
+      Oriental Salad
+    Sweet Cider Jelly
+          Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Broiled Smelts</i>&mdash;Select 12 large smelts, clean well
+and split. Chop 12 olives, 1/2 green pepper with seeds removed, <a
+name="Page_215"></a>2 sprigs parsley, add 1/2 tablespoon Crisco.
+Spread paste inside each smelt. Close fish together, sprinkle with
+salt, moisten with melted Crisco and broil over clear fire.</p>
+
+<br>
+<big>October 16</big>
+
+
+
+<pre>
+<i> Po&euml;led Fowl, Cranberry Sauce
+         Mashed Potatoes
+      Cauliflower au Gratin
+  Tomato and Green Pepper Salad
+Macaroon Custard     *Queen Cakes
+             Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Queen Cakes</i>&mdash;1/2 cup sugar, 1/2 cup Crisco, 1/2
+teaspoon salt, 3 eggs, 1/4 cup currants, 1/4 cup glace cherries
+(cut in dice), grate nutmeg, thin rind 1/2 lemon (chopped finely),
+juice 1 lemon, 1 cup flour, 4 tablespoons rice flour, and 1
+teaspoon baking powder. Put Crisco and sugar in basin and work with
+wooden spoon to cream, add salt and eggs 1 by 1, and beat mixture
+thoroughly.</p>
+
+<p>Mix in separate basin fruit, lemon rind, flours and baking
+powder. Stir this into other mixture, add nutmeg, and strained
+lemon juice. Stir mixture several minutes longer. Have ready
+Criscoed gem tins, three-parts fill them with mixture and bake in
+fairly hot oven from 20 to 25 minutes. Unmold cakes and place on
+sieve to cool. Cakes may be coated with chocolate or boiled
+frosting.</p>
+
+<br>
+<big>October 17</big>
+
+
+
+<pre>
+<i>        Baked Veal Cutlet
+Potatoes Scalloped with Green Peppers
+             Succotash
+           Spinach Salad
+     *Apple Pie, Whipped Cream
+              Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Apple Pie</i>&mdash;Core, peel and cut in halves 8 tart
+apples. Line pie plate with Crisco pastry, and fill with apples;
+sprinkle over 3 tablespoons sugar, 1/2 teaspoonful cinnamon, or
+nutmeg and cloves, and 2 tablespoons Crisco in small pieces. Bake
+till apples are soft, then, at the last moment cover with 1 cupful
+whipped cream, and send to table.</p>
+
+<br>
+<big>October 18</big>
+
+
+
+<pre>
+<i>  Rice Soup
+  Fish Pudding
+  Cauliflower
+*Savory Potatoes
+ Cheese Custard
+Apple Dumplings
+     Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Savory Potatoes</i>&mdash;Pare 10 large potatoes and slice
+them, add 1 chopped onion. Crisco pudding dish, put in potatoes and
+onion, sprinkle with salt and pepper, 1 teaspoon sage and dot with
+Crisco, add 1 cup water and bake for 1-1/4 hours.</p>
+
+<br>
+<big>October 19</big>
+
+
+
+<pre>
+<i>Lamb Cutlets, Morland Style
+       *Artichokes
+      Riced Potatoes
+       Celery Salad
+  Crackers        Cheese
+       Peach Melba
+          Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Artichokes</i>&mdash;Select some small artichokes, trim them
+and put in earthenware stewpan containing some hot Crisco. Season
+with salt and pepper and cover stewpan, leaving to cook for about
+10 minutes. Then add for each 1 dozen artichokes, 1 pint canned
+peas and 1 shredded lettuce. Cover once more and cook gently
+without moistening, the moisture of lettuce and peas sufficing.</p>
+
+<br>
+<big>October 20</big>
+
+
+
+<pre>
+<i>     Canteloupes
+Young Chickens, Roasted
+    Stuffed Tomatoes
+   *Grilled Potatoes
+  Apple and Nut Salad
+       Fruit Cup
+        Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Grilled Potatoes</i>&mdash;Cut cold boiled potatoes into 1/2
+inch slices lengthways, dip in melted Crisco, sprinkle with chopped
+olives, pour over a little melted Crisco and send to table.</p>
+
+<br>
+<a name="Page_216"></a><big>October 21</big>
+
+
+
+<pre>
+<i>            *Giblet Soup
+      Spiced Shoulder of Mutton
+Brussels Sprouts     Mashed Potatoes
+       Prune Mold      Coffee
+   </i>
+
+</pre>
+
+<p><i>*Giblet Soup</i>&mdash;Scald and cut up 1 set of
+giblets&mdash;these include the neck, gizzard, liver, and heart of
+any fowl, put them into a pan with 1 quart stock or water, 1 whole
+onion stuck with cloves, and the grated rind of 1/2 a lemon. Simmer
+for 3 hours and strain. Peel and slice 2 onions and fry them in 3
+tablespoons melted Crisco when brown, stir in 1 tablespoon flour
+and fry it brown, add the stock and stir till boiling, put back the
+giblets, season with salt and pepper, 1 grated carrot and simmer
+for 30 minutes.</p>
+
+<br>
+<big>October 22</big>
+
+
+
+<pre>
+<i>            *Okra Soup
+           Curried Mutton
+Rice   Stewed Celery with Egg Sauce
+  Asparagus Salad   Pear Fritters
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Okra Soup</i>&mdash;Cut into pieces 2-1/2 cups okra, slice 1
+onion, slice 1 carrot, slice 1 turnip, three tomatoes skinned and
+sliced, 1 cup beans, 1 can peas, dice 2 stalks celery and chop 3
+tablespoons parsley.</p>
+
+<p>Melt 3 tablespoons Crisco in a saucepan, add onion, carrot,
+turnip, beans, and cook 15 minutes, add okra, celery, and 5 cups
+water, cook slowly for 1-1/2 hours, add seasoning of salt, pepper
+and red pepper, tomatoes, corn and peas and simmer for 40 minutes.
+If too thick, thin with stock. Serve hot.</p>
+
+<br>
+<big>October 23</big>
+
+
+
+<pre>
+<i>         *Haricot of Veal
+Baked Tomatoes   Russian Fish Salad
+            Date Souffle
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Haricot of Veal</i>&mdash;Cut 2 pounds fillet of veal into
+small pieces of uniform shape and size, and fry till a light brown
+in hot Crisco. Add 2 tablespoons flour blended with 2 tablespoons
+melted Crisco. Season with salt and pepper, cover with 1 pint stock
+or water, and let simmer, covered closely, till veal is done and
+till stock is well cooked away. Take up, arrange in circle on dish,
+and in center put Lima beans, boiled and reheated in plenty of
+Crisco.</p>
+
+<br>
+ <big>October 24</big>
+
+
+
+<pre>
+<i>
+      Roast Pork, Apple Sauce
+          Browned Parsnips
+Glazed Sweet Potatoes   Porcupine Salad
+     *Black Cap Pudding     Coffee
+   </i>
+
+</pre>
+
+<p><i>*Black Cap Pudding</i>&mdash;Mix 1/4 cup currants, with 3
+tablespoons sugar, 1/2 teaspoon salt, 1-1/4 cups flour sifted with
+1 teaspoon baking powder, 1/2 teaspoon grated nutmeg, 2 tablespoons
+Crisco, 2 well beaten eggs, and 2 cupfuls milk, and beat well
+together. Crisco a pudding mold, sprinkle in some currants, pour in
+mixture, cover with greased paper and steam for 2 hours. Serve with
+milk.</p>
+
+<br>
+<big>October 25</big>
+
+
+
+<pre>
+<i>
+Wild Duck with Mushrooms
+   *Stuffed Egg Plant
+Apple and Cucumber Salad
+     Almond Pudding
+Hot Cheese Denises Coffee
+   </i>
+
+</pre>
+
+<p><i>*Stuffed Egg Plant</i>&mdash;Parboil 1 egg plant and cut in
+halves. Scrape out some of the inside and chop some cold cooked
+meat with 2 tomatoes, 1 onion, and 2 green peppers. Then mix with 1
+beaten egg, 1 tablespoon Crisco, and salt and pepper to taste. Fill
+halves with this mixture; sprinkle with breadcrumbs and tiny bits
+of Crisco, put in baking dish with little stock or water, and
+bake.</p>
+
+<br>
+<big>October 26</big>
+
+
+
+<pre>
+<i>
+Mock Pigeon, Espagnole Sauce
+*Scalloped Pumpkin and Rice
+    Baked Sweet Potatoes
+     Combination Salad
+     Honeycomb Pudding
+           Coffee
+   </i>
+
+</pre>
+
+<p><i>*Scalloped Pumpkin and Rice</i>&mdash;In Criscoed fireproof
+dish arrange layer of stewed pumpkin, cover with <a name=
+"Page_217"></a>layer of boiled rice, then layer of white sauce,
+proceed until ingredients are used. Cover with crumbs, dot with
+Crisco and bake until browned on top. To cook pumpkin, cut in two,
+scrape out the interior, pare and cut into small pieces. Steam and
+cook till tender. Rub through a sieve, add 2 tablespoons Crisco,
+season with salt, pepper, and paprika.</p>
+
+<br>
+<big>October 27</big>
+
+
+
+<pre>
+<i>
+       Noisettes of Mutton
+String Beans    Latticed Potatoes
+  French Salad *Chestnut Dainty
+              Coffee
+   </i>
+
+</pre>
+
+<p><i>*Chestnut Dainty</i>&mdash;Boil 1 pound of Italian chestnuts
+15 minutes; then remove shells and skins, and put back to boil
+until tender, with 1 cup of milk and 1 teaspoon Crisco, on the back
+part of range until soft enough to rub through a sieve. Crisco a
+mold well and line thickly with pulp, then add layer of apple sauce
+colored pink with currant jelly; then another layer chestnuts and
+again a layer of apple sauce. Over this squeeze some lemon juice,
+and bake in quick oven. Turn, out on platter, and surround with
+whipped cream, colored with little currant jelly.</p>
+
+<br>
+<big>October 28</big>
+
+
+
+<pre>
+<i>      Shrimp Canapes
+  Roast Mutton, Onion Sauce
+*Celeriac     Sweet Potatoes
+  Corn Salad   Pumpkin Pie
+           Coffee
+   </i>
+
+</pre>
+
+<p><i>*Celeriac</i>&mdash;Well wash and peel the celeriac. Cut them
+in quarters and boil in boiling salted water until quite tender.
+Drain well and arrange in a hot dish and pour egg sauce over
+them.</p>
+
+<p>For egg sauce, blend 2 tablespoons Crisco with 2 tablespoons
+flour, add 1 cup milk and stir till boiling, add seasoning of salt
+and pepper and boil for 8 minutes, stirring all the time, then add
+2 hard-cooked eggs rubbed through a sieve, mix well and serve.</p>
+
+<br>
+<big>October 29</big>
+
+
+
+<pre>
+<i>    Cream of Spinach Soup
+  Baked White Fish, Caper Sauce
+Rice Croquettes      String Beans
+ Celery          Boiled Dressing
+   *Chestnut Tartlets  Coffee
+   </i>
+
+</pre>
+
+<p><i>*Chestnut Tartlets</i>&mdash;Boil and mash 1 pint chestnuts,
+add 1/4 cup each creamed Crisco and cream, 1 beaten yolk, 1/4 cup
+powdered sugar, little salt, and 1 1/2 cups milk. Cover inverted
+small tartlet tins with Crisco pastry, bake, and fill with mixture,
+and bake again.</p>
+
+<br>
+<big>October 30</big>
+
+
+
+<pre>
+<i>     Brussel Sprout Soup
+     *Rabbit, a la Marengo
+Parisian Potatoes    Braised Celery
+    Lettuce, French Dressing
+    Prune and Rice Meringues
+             Coffee
+   </i>
+
+</pre>
+
+<p><i>*Rabbit, a la Marengo</i>&mdash;Cut up 1 rabbit into neat
+joints. Melt 1/2 cup Crisco in saucepan, put in rabbit and fry it
+quickly till browned, add 2 chopped small onions, and fry for a few
+minutes, pour off any fat into another pan, add to rabbit 1 cup
+brown sauce, 2 chopped tomatoes, 8 button mushrooms, seasoning of
+salt, pepper, and paprika. Put on lid and simmer gently 1 hour.
+Arrange rabbit on hot dish, put mushrooms in heaps round with thin
+lemon slices, season gravy and pour it over.</p>
+
+<br>
+<h5>Hallowe'en</h5>
+
+<big>October 31</big>
+
+
+
+<pre>
+<i>             Clear Soup
+     *Braised Duck with Turnips
+   Riced Potatoes          Spinach
+            Orange Salad
+Goblin Cakes       Nuts       Candies
+    Custard Souffle, Vanilla Sauce
+                Coffee
+   </i>
+
+</pre>
+
+<p><i>*Braised Duck with Turnips</i>&mdash;Wash and cut 2 carrots,
+2 stalks celery, 2 turnips, 1 onion in large pieces, put them in
+pan on these place 4 slices ham, then 1 duck trussed for roasting,
+1 bunch parsley, 2 cups water, dust nutmeg, pepper, and salt. Lay
+<a name="Page_218"></a>Criscoed paper over top, then lid, and
+simmer 1 hour or till duck is tender.</p>
+
+<p>Melt 3 tablespoons Crisco in a pan, add 1 dozen small peeled
+turnips and toss till they are golden color. When duck is cooked,
+remove strings and skewers. Put on hot dish, and arrange turnips
+round. Season gravy and strain over duck.</p>
+
+<br>
+<big>November 1</big>
+
+
+
+<pre>
+<i>Irish Stew   Baked Rice  Lima Beans
+          Macedoine Salad
+   *Chocolate Cream Pie   Coffee
+   </i>
+
+</pre>
+
+<p><i>*Chocolate Cream Pie</i>&mdash;2 squares chocolate, 1/4 cup
+cornstarch, 1 teaspoon Crisco, 1 pint milk, 2 egg whites, 1/2 cup
+sugar, 3 egg yolks, 1/4 teaspoon salt, and 1 tablespoon vanilla.
+Melt chocolate, add sugar, cornstarch, egg yolks, salt, Crisco and
+milk. Cook in double boiler till thick, stirring constantly; flavor
+with vanilla. Pour into a baked pie crust shell, cover with
+meringue made by beating egg whites till stiff and adding 2
+tablespoons sugar; brown in oven and serve cold.</p>
+
+<br>
+<big>November 2</big>
+
+
+
+<pre>
+<i>Baked Rolled Fillets of Fish, Bechamel
+                Sauce
+   Cucumber Salad       Yeast Rolls
+ *Roast Guinea Chickens, Guava Jelly
+Rice Croquettes   Scalloped Egg Plant
+       Pear and Celery Salad
+  Lemon Sherbet         Sponge Cake
+               Coffee
+   </i>
+
+</pre>
+
+<p><i>*Roast Guinea Chickens</i>&mdash;Put 2 tablespoons Crisco in
+each of the birds, this prevents them getting dry. Slit 2 slices
+bacon once or twice then tie over breasts of birds, which should be
+trussed for roasting. Wrap them in Criscoed paper and bake in a
+quick oven for 30 minutes, baste well and frequently; for the last
+8 minutes remove paper and bacon; sprinkle with a little flour,
+salt and pepper, baste well, and let brown. Serve on hot dish,
+garnished with rolls of bacon. Hand with it gravy, bread sauce, and
+guava jelly.</p>
+
+<br>
+<big>November 3</big>
+
+
+
+<pre>
+<i>
+      Celery Soup
+  *Casserole of Lamb
+      Sweet Pickle
+Creamed Onions
+        Mashed Potatoes
+     Cabbage Salad
+   Caramel Ice Cream
+        Coffee
+   </i>
+
+</pre>
+
+<p><i>*Casserole of Lamb</i>&mdash;2-1/2 pounds loin of lamb, 1/2
+cup rice, 2 cups good gravy, 1 blade mace, 1/2 cup Crisco, 2 egg
+yolks, salt and pepper, and a little grated nutmeg. Half roast loin
+of lamb, and cut it into steaks. Boil rice in boiling salted water
+for 10 minutes, drain it, and add to it gravy with nutmeg and mace;
+cook slowly until rice begins to thicken, remove it from fire, stir
+in Crisco, and when melted add yolks of eggs well beaten; Crisco a
+casserole well, sprinkle steaks with salt and pepper, dip them in
+melted Crisco, and lay them in Criscoed dish; pour over gravy that
+comes from them, add rice and simmer for 1/2 an hour.</p>
+
+<br>
+<big>November 4</big>
+
+
+
+<pre>
+<i>           Tomato Soup
+    *Steamed Cod, Parsley Sauce
+Roast Ribs of Beef, Horseradish Sauce
+    Colcannon            Potatoes
+          Charlotte Russe
+               Coffee
+         </i>
+</pre>
+
+<p><i>*Steamed Cod</i>&mdash;Wipe 4 cod steaks dry, and sprinkle
+with salt, pepper, lemon juice, and melted Crisco on under side;
+lay on Criscoed platter, put another Criscoed platter over; set on
+top of saucepan of boiling water, and steam 3/4 of an hour, or
+until fish begins to leave bones. Serve with parsley sauce.</p>
+
+<p>For parsley sauce. Blend 2 tablespoons Crisco with 2 tablespoons
+flour in a pan over the fire, add 1 cup milk and stir till boiling,
+season with salt, pepper and red pepper, and stir and cook for 10
+minutes, then add 1 tablespoon chopped parsley, and serve.</p>
+
+<br>
+<a name="Page_219"></a><big>November 5</big>
+
+
+
+<pre>
+<i>Ham Timbales, Cheese Sauce
+Paprika Potatoes     Spinach
+   Apple and Celery Salad
+      *Cocoanut Pudding
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cocoanut Pudding</i>&mdash;1 cup scalded milk, 3/4 cup soft
+breadcrumbs, 1/2 cup grated cocoanut, 2 egg yolks, 1 tablespoon
+Crisco, 1/2 cup cocoa, 1/2 cup sugar, 1 teaspoon lemon juice, 2 egg
+whites, and 1/4 teaspoon salt.</p>
+
+<p>Soak bread in scalded milk until soft. Add cocoanut, sugar,
+cocoa, Crisco, lemon juice and salt; beat well; add yolks eggs
+beaten, cut and fold in stiffly-beaten whites. Turn into Criscoed
+pudding dish and bake in moderate oven 30 minutes. Serve hot or
+cold.</p>
+
+<br>
+<big>November 6</big>
+
+
+
+<pre>
+<i>        Roast Duck
+    Egg Plant Croquettes
+  Peppers Stuffed with Rice
+Canned Pears on Lettuce, with
+         Mayonnaise
+    *Brown Bread Souffle
+           Coffee
+   </i>
+
+</pre>
+
+<p><i>*Brown Bread Souffle</i>&mdash;Melt 2-1/2 tablespoons Crisco,
+add 1/2 cup milk, 1/2 cup cream, 2 cups brown breadcrumbs, 1/4
+teaspoon salt, and grated rind 1 lemon; let boil 2 minutes,
+stirring well, remove pan from fire, add 4 tablespoons sugar, 1
+teaspoon cinnamon, 1 teaspoon vanilla extract, and when cool,
+beaten yolks 4 eggs. Beat egg whites stiffly and add them lightly.
+Pour mixture into Criscoed tin, cover with Criscoed paper and steam
+gently 1 hour. Serve hot with sweet sauce.</p>
+
+<br>
+<big>November 7</big>
+
+
+
+<pre>
+<i>         Corned Beef
+*Cabbage, a la Creme   Potatoes
+          Olive Salad
+   Hasty Pudding
+              Cocoanut Cakes
+            Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cabbage, a la Creme</i>&mdash;Trim and wash 1 cabbage, then
+boil in boiling salted water, adding 1 peeled onion stuck with 2
+cloves. When tender take out onion and drain cabbage. Either chop
+finely or rub through a sieve. Melt 1 tablespoon Crisco in pan, put
+in cabbage, stir it well, add 3 tablespoons cream gradually, salt
+and pepper to taste.</p>
+
+<p>When thoroughly hot, pile in hot dish, and garnish with sippets
+fried bread or toast.</p>
+
+<br>
+<big>November 8</big>
+
+
+
+<pre>
+<i>Cold Corned Beef
+  Baked Potatoes
+  Pickled Beets
+Cauliflower Salad
+  Cheese Wafers
+ *Golden Pudding
+     Coffee
+   </i>
+
+</pre>
+
+<p><i>*Golden Pudding</i>&mdash;Line and ornament small pudding
+dish with puff pastry. Beat 2 tablespoons Crisco with 4 tablespoons
+sugar till creamy, add 4 tablespoons cakecrumbs, yolks 3 eggs
+beaten with 1/2 cup milk, 1/2 teaspoon salt, grated rind and
+strained juice 2 oranges. Pour into pudding dish, and bake 40
+minutes. Whip up egg whites to stiff froth, stir in 3 tablespoons
+sugar, few drops yellow color, 1 teaspoon orange extract, and pile
+on top of pudding. Put back in oven to brown.</p>
+
+<br>
+<big>November 9</big>
+
+
+
+<pre>
+<i>     Broiled Steak
+     Mashed Potatoes
+Spinach with Butter Sauce
+     Escarole Salad
+     *Cheese Fondue
+         Coffee
+   </i>
+
+</pre>
+
+<p><i>*Cheese Fondue</i>&mdash;2 tablespoons flour, 1/2 cup grated
+cheese, 1 tablespoon Crisco, 2 eggs, salt, pepper and red pepper,
+and 1/2 cup milk. Melt Crisco, add flour, then milk gradually. Stir
+till they boil, cool a little, add cheese and yolks and seasonings.
+Fold in whites stiffly beaten. Pour into a Criscoed souffle tin.
+Bake 20 minutes in hot oven. Fold a napkin round and serve hot.</p>
+
+<br>
+<a name="Page_220"></a><big>November 10</big>
+
+
+
+<pre>
+<i>     Haddock au Gratin
+      *Venison Cutlets
+Hashed Browned Potatoes
+     Oyster and Celery Salad
+    Marrons, a la Creme
+           Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Venison Cutlets</i>&mdash;Trim venison cutlets in usual way.
+Put 4 tablespoons Crisco in saute pan and when hot put in cutlets,
+seasoned with salt and pepper, fry till brown. Then take out
+cutlets, put into pan 1/2 tumbler currant jelly to melt, add 2
+tablespoons Crisco with 1/2 teaspoon salt, and serve separately
+with cutlets.</p>
+
+<br>
+<big>November 11</big>
+
+
+
+<pre>
+<i>      *Baked Scallops in Shells
+            Chicken Souffle
+Fried Celery          Latticed Potatoes
+   Watercress and Green Pepper Salad
+       Meringues Glaces    Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Baked Scallops in Shells</i>&mdash;Take desired quantity of
+fresh scallops&mdash;1 pint or 1 quart, and cook them in little
+white wine until done. Drain, cut in quarters, and add to them 1/2
+their quantity of minced onion fried until tender, but not brown.
+Moisten with white sauce, season with red pepper and salt, heap
+high in scallop shells, cover with breadcrumbs moistened in melted
+Crisco, and brown in hot oven. Garnish with lemon slices and
+parsley.</p>
+
+<br>
+<big>November 12</big>
+
+
+
+<pre>
+<i>     Hamburg Steak Balls
+Mashed Potatoes    Fried Parsnips
+   Apple and Celery Salad
+         *Baked Indian Pudding
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Baked Indian Pudding</i>&mdash;3-1/2 quarts milk, 3
+tablespoons cornmeal, 1/2 pint molasses, 3 tablespoons Crisco, 1
+teaspoon salt, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Boil 1
+quart milk; add to it molasses, Crisco, salt, and spices, and
+lastly meal stirred smooth with little cold milk; scald whole
+together, and turn into a well Criscoed baking dish.</p>
+
+<p>When it begins to crust over, stir it all up from bottom, and
+add 1 pint of cold milk. Repeat process every 1/2 hour, or oftener
+if pudding browns too fast, till 5 pints are used; then let it bake
+till done&mdash;6 hours in all. Serve hot with sauce of grated or
+granulated maple sugar stirred into rich cream, and kept very cold
+till needed.</p>
+
+<br>
+<big>November 13</big>
+
+
+
+<pre>
+<i>        Lamb Cutlets
+Potatoes   *Curried Lima Beans
+     Tomato Salad
+           Cheese Fritters
+       Benedictine Jelly
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Curried Lima Beans</i>&mdash;Chop 1 onion finely and fry it
+for a few minutes in 2 tablespoons Crisco, add 1 tablespoon curry
+powder, 1 teaspoon salt, 1 teaspoon flour, 1 teaspoon lemon juice,
+and 1 cup water, allow to cook slowly for 20 minutes, then add
+1-1/2 cups cooked lima beans, mix well and serve hot.</p>
+
+<br>
+<big>November 14</big>
+
+
+
+<pre>
+<i>     Cream of Tomato Soup
+   *Nut Roast, Piquante Sauce
+Sweet Potatoes   Fried Egg Plant
+        Lettuce Salad
+  Baked Quinces    Gingerbread
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Nut Roast</i>&mdash;1/2 cup lentils, 1/2 cup shelled roasted
+peanuts, 1/2 tablespoon Crisco, 1/2 cup toasted breadcrumbs, 1/2
+teaspoon salt, 1/2 saltspoon pepper and milk. Soak lentils over
+night; in morning drain, cover with fresh water and bring to boil.
+Drain again; and put in fresh water and cook until tender. Drain
+once more; throw away water and press lentils through colander. Add
+nuts, either ground or chopped, Crisco, breadcrumbs, seasoning and
+milk sufficient to make mixture consistency of mush. Put into
+Criscoed baking dish; bake in moderate oven 1 hour; turn out on
+heated platter; garnish with parsley or watercress and serve with
+Piquante sauce.</p>
+
+<br>
+<a name="Page_221"></a>
+
+<h5>Vegetarian</h5>
+
+ <big>November 15</big>
+
+
+
+<pre>
+<i> Sweet Potatoes au Gratin
+    Corn, a la Southern
+   *Raisin and Nut Bread
+ Apples Stuffed with Celery
+Caramel Custards      Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Raisin and Nut Bread</i>&mdash;1 egg, 3/4 cup sugar, 1-1/2
+cups milk, 1 teaspoon salt, 3 cups flour, 2 teaspoons baking
+powder, 2 tablespoons Crisco, 1/2 cup raisins, and 1 cup chopped
+walnut meats. Beat egg with sugar; add sifted flour, baking powder
+and salt alternately with milk; last add Crisco, melted, and
+walnuts. Bake in deep pan in slow oven 45 minutes.</p>
+
+<br>
+<big>November 16</big>
+
+
+
+<pre>
+<i>      Cream of Corn Soup
+   Roast Turkey, Giblet Sauce
+Mashed Potatoes   Creamed Onions
+ Melon Mangoes   Cheese Fingers
+   *Apple Strudel     Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Apple Strudel</i>&mdash;Sift 2 cups flour with 1/2
+teaspoonful salt and 1 teaspoon sugar. Add gradually 1 cup lukewarm
+water and knead until dough does not stick to hands. Roll dough as
+thin as possible on floured board. Place clean tablecloth on table,
+put rolled out dough on it and pull carefully with fingers to get
+thin as possible. Mix 4 cups chopped apples with 1 cup sugar, 1
+tablespoon cinnamon, 1 cup seeded raisins, and 1 cup currants.
+Spread over dough, and spread little Crisco over apples. Take cloth
+in both hands, and roll strudel over and over like roly poly. Roll
+strudel into Criscoed baking pan and bake in hot oven until
+brown.</p>
+
+<br>
+<big>November 17</big>
+
+
+
+<pre>
+<i>       *Stewed Rabbit
+Glace Potatoes     Baked Onions
+      Jellied Baked Beans
+    Cranberry Bavarian Cream
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Stewed Rabbit</i>&mdash;Melt 4 tablespoons Crisco in
+saucepan; joint rabbit and fry quickly in Crisco, then fry 1 sliced
+onion until browned, stir in 2 tablespoons flour and brown flour;
+now add gradually 2 cups water and stir till smooth, when boiling
+add salt, pepper, and paprika to taste, and 2 tablespoons chopped
+parsley; simmer slowly 1-1/2 hours. Dish and strain over gravy.</p>
+
+<br>
+<big>November 18</big>
+
+
+
+<pre>
+<i> Julienne Soup    Toast Points
+    Stuffed Hearts    Pickles
+Browned Potatoes     Baked Squash
+    *Almond and Apple Pudding
+              Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Almond and Apple Pudding</i>&mdash;Pare and core 6 apples,
+chop into small pieces and sprinkle with 1/2 cup sugar. Have ready
+2 cups breadcrumbs, soaked in 1/2 cup milk to which 1 tablespoon
+melted Crisco has been added. Beat 2 eggs till light, add to them
+grating of nutmeg, a pinch of cinnamon and good pinch of salt. Mix
+apple with soaked breadcrumbs, then eggs, and lastly 2 dozens
+blanched almonds chopped fine. Thin with 1/2 cup milk, then pour
+into Criscoed tin and bake. Serve with sweetened cream.</p>
+
+<br>
+<big>November 19</big>
+
+
+
+<pre>
+<i>      Spare Ribs Stew
+Rice Croquettes  Waldorf Salad
+       Cheese Biscuits
+  *Cranberry Pudding  Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Cranberry Pudding</i>&mdash;Cream 1/2 cup Crisco with 1 cup
+sugar, add 3 eggs well beaten, 1/2 cup milk, 3-1/2 cups flour, 2
+teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon almond
+extract, then stir in 1-1/2 cups cranberries, turn into Criscoed
+mold, cover with greased paper and steam 4 hours. Serve with
+milk.</p>
+
+<br>
+<big>November 20</big>
+
+
+
+<pre>
+<i>        Oyster Croquettes
+*Stuffed Lamb Chops     Chestnut Puree
+  Mashed Potatoes  Egg Plant Fritters
+       Kumquat and Endive Salad
+         Stewed Figs   Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Stuffed Lamb Chops</i>&mdash;Wipe 6 French chops, cut 1-1/2
+inches thick. Split <a name="Page_222"></a>meat in halves, cutting
+to bone. Cook 2-1/2 tablespoons Crisco and 1 tablespoon chopped
+onion 5 minutes; remove onion, add 1/2 cup chopped mushroom, and
+cook 5 minutes; add 2 tablespoons flour, 3 tablespoons stock, 1
+teaspoon chopped parsley, 1/4 teaspoon salt, and few grains red
+pepper. Spread mixture between layers of chops, press together
+lightly, wrap in Criscoed paper cases, and broil 10 minutes. Serve
+with chestnut puree.</p>
+
+<br>
+<big>November 21</big>
+
+
+
+<pre>
+<i>     Baked Boned White Fish
+Bread Dressing, Drawn Butter Sauce
+         Stewed Tomatoes
+         Mashed Potatoes
+          *Date Pudding
+              Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Date Pudding</i>&mdash;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.</p>
+
+<br>
+<big>November 22</big>
+
+
+
+<pre>
+<i>*Fried Smelts, Sauce Tartare
+        Roast Chicken
+      Creamed Chestnuts
+   Canned Stringless Beans
+  Orange and Romaine Salad
+       Mint Ice Cream
+           Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Fried Smelts</i>&mdash;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.</p>
+
+<br>
+<big>November 23</big>
+
+
+
+<pre>
+<i>       Bisque of Clams
+Boiled Fish, Hollandaise Sauce
+ Potatoes     Baked Parsnips
+         Celery Salad
+      *Italian Fritters
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Italian Fritters</i>&mdash;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.</p>
+
+<br>
+<big>November 24</big>
+
+
+
+<pre>
+<i>          Cannelon of Beef
+Creamed Cabbage    Franconia Potatoes
+           Cranberry Salad
+            Cheese Wafers
+          *Baba with Syrup
+               Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Baba with Syrup</i>&mdash;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 <a name="Page_223"></a>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.</p>
+
+<br>
+<big>November 25</big>
+
+
+
+<pre>
+<i>     Quick Beef Soup
+Panned Chicken, Brown Sauce
+        Curried Rice
+       Creamed Carrots
+        Tomato Salad
+  *Baked Macaroni Pudding
+           Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Baked Macaroni Pudding</i>&mdash;1 pint milk, 4 long sticks
+macaroni, 1 egg, 2 tablespoons sugar, nutmeg, 1 tablespoon Crisco,
+and salt to taste.</p>
+
+<p>Bake macaroni into 1/2 inch lengths. Boil milk, shake in
+macaroni and salt and boil it very slowly for 1/2 an hour, or until
+quite tender, and keep it well stirred during cooking. Thickly
+Crisco a pudding dish and beat up egg. Add sugar and Crisco to
+macaroni, let it cool a little, then pour in egg and mix it well.
+Grate little nutmeg on top and bake pudding very slowly until top
+is delicately browned.</p>
+
+<br>
+<big>November 26</big>
+
+
+
+<pre>
+<i>         Pea Soup
+Boiled Tongue, Raisin Sauce
+         Rice Balls
+       Stewed Celery
+   Tomato and Cress Salad
+      *Graham Pudding
+           Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Graham Pudding</i>&mdash;Mix 2 cups graham flour, 1/2
+teaspoon salt, 2 tablespoons Crisco, 1 teaspoon each cinnamon,
+ginger, cloves, and nutmeg, 1 cup currants, 1 cup molasses, 1 egg
+well beaten, 1 cup milk, 2 teaspoons soda dissolved in 1 tablespoon
+hot water. Pour in Criscoed mold, cover with Criscoed paper and
+steam 3 hours. Turn out and serve with milk.</p>
+
+<br>
+<big>November 27</big>
+
+
+
+<pre>
+<i>        Steak en Casserole
+      Sweet Potato Croquettes
+         Boiled Cauliflower
+Pear and Grape Salad  Cheese Fritters
+        *Pineapple Souffle
+               Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Pineapple Souffle</i>&mdash;Cream 1-1/2 tablespoons each
+Crisco and flour, add 1 cup canned grated pineapple and juice. Cook
+5 minutes, remove from fire, add little salt, 1 tablespoon lemon
+juice, and 3 beaten egg yolks. Bake in Criscoed dish 20 minutes.
+Serve with following sauce: Cook 2 tablespoons creamed Crisco in
+double boiler, add 2 yolks of eggs, 1 at a time, beat, and add 4
+tablespoons sugar, 2 tablespoons orange juice, 1 teaspoon lemon
+juice, and 1/2 cup whipped cream. Serve hot.</p>
+
+<br>
+<big>November 28</big>
+
+
+
+<pre>
+<i>      Mock Bisque Soup
+        Mutton Haricot
+         String Beans
+        Fried Parsnips
+   Lettuce and Pepper Salad
+*Apples with Red Currant Jelly
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Apples with Red Currant Jelly</i>&mdash;6 cooking apples, 4
+tablespoons flour, 1 egg, cakecrumbs, apricot jam, 6 glace
+cherries, red currant jelly, Crisco and syrup. Choose apples as
+much as possible same size, peel and core them carefully, so as not
+to break them. Put 1 cup syrup into stewpan or baking tin, put in
+apples and cook over fire or in oven until nearly done. Baste them
+occasionally with syrup. Let them get cold, then roll them in
+flour, brush over with beaten egg, toss in sifted cakecrumbs, and
+fry in hot Crisco a golden brown. Drain on piece of paper, fill
+centers with apricot jam, cut out some rounds of red currant jelly,
+place 1 on top of each apple and a glace cherry on that. Dish up
+and serve hot or cold. An apricot syrup should be sent to table
+separately with apples.</p>
+
+<br>
+<a name="Page_224"></a><big>November 29</big>
+
+
+
+<pre>
+<i>     Smoked Salmon Toast
+        *Spiced Venison
+      Black Currant Jelly
+        Creamed Turnips
+    Grilled Sweet Potatoes
+Escarole Salad, Cheese Dressing
+          Peach Gateau
+             Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Spiced Venison</i>&mdash;Rub a piece of venison with salt,
+pepper, vinegar, cloves, and allspice; then put into baking pan.
+Pour over 1 cup melted Crisco, add 2 sliced onions, sprig of thyme,
+3 sprigs parsley, juice 1 lemon, and 1/2 pint hot water. Cover and
+bake in hot oven till tender. Sprinkle with flour, add 1 glassful
+of sherry wine and allow to brown.</p>
+
+<br>
+<h5>Thanksgiving Dinner</h5>
+
+<big>November 30</big>
+
+
+
+<pre>
+<i>      Bisque of Oyster
+ Broiled Smelts, Drawn Butter
+Roast Turkey, Cranberry Sauce
+       Mashed Potatoes
+        Stewed Celery
+        Romaine Salad
+       Roquefort Cheese
+       *Hot Pumpkin Pie
+          Orange Ice
+           Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Hot Pumpkin Pie</i>&mdash;Line pie tin with Crisco Pastry.
+Mix 2 cups steamed and strained pumpkin, with 2 teaspoons Crisco,
+1/2 teaspoon salt, 1 cup sugar, 1/2 teaspoon each cinnamon, cloves,
+mace, allspice, and ginger, grated rind of 1 lemon, 1 cup milk, 1/2
+cup cream, 2 well beaten eggs, and pour into prepared pie plate.
+Bake till firm in moderate oven. Serve hot. As a change, place on
+the pumpkin pie as it comes out of the oven a layer of halved
+marshmallows, replace in the oven and let them brown.</p>
+
+<br>
+<big>December 1</big>
+
+
+
+<pre>
+<i>       Oyster Bouillon
+       *Baked Beefsteak
+Fried Beets      Baked Potatoes
+  Grapefruit and Endive Salad
+        Nougat Ice Cream
+             Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Baked Beefsteak</i>&mdash;Cut 2 pounds of sirloin, 1/2 inch
+thick. Mix 1 cup breadcrumbs, 1 tablespoon Crisco, 1 tablespoon
+chopped parsley, 1/2 tablespoon chopped onion, 1/2 teaspoon each of
+salt, pepper, and red pepper, 1/2 teaspoon kitchen bouquet, and
+moisten with stock. Spread this over steak and roll it up,
+fastening with skewers or tying, and put on rack in roasting pan.
+Add 1/2 cup stock, and bake 1/2 hour, basting often. Place on hot
+platter, and pour around it sauce made from 2 tablespoons Crisco
+and 3 tablespoons flour blended together, with salt and pepper to
+taste, and 1-1/2 cups beef stock cooked until boiling, then
+strained and added to 1 tablespoon Worcestershire sauce.</p>
+
+<br>
+<big>December 2</big>
+
+
+
+<pre>
+<i>  Baked Pork Spareribs
+          Turnips
+      Mashed Potatoes
+Celery and Cranberry Salad
+        *Squash Pie
+           Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Squash Pie</i>&mdash;2 cups stewed squash, 1 tablespoon
+melted Crisco, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 2/3 cup
+sugar; 1 teaspoon ginger, 2 eggs, and 2 cups milk. Beat eggs until
+light. Place squash in quart measure, add sugar, Crisco, salt,
+spice, and then beaten eggs. Stir well and add sufficient milk to
+make 1 quart of whole mass. Turn into pie tin lined with Crisco
+pastry and bake slowly for 45 minutes. When done a silver knife
+when inserted will come out from it clear. Squash pie will become
+watery if allowed to boil.</p>
+
+<br>
+<a name="Page_225"></a><big>December 3</big>
+
+
+
+<pre>
+<i>Brown Fricassee of Chicken, Cranberry
+                Jelly
+  Sweet Potatoes      Boiled Onions
+      Orange and Pineapple Salad
+           *Farina Pudding
+                Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Farina Pudding</i>&mdash;Stir into 3 cups boiling milk 1 cup
+farina, and cook 10 minutes. Rub together 1 tablespoon Crisco and 2
+tablespoons sugar; add yolks of 3 eggs, grated rind of 1 lemon and
+25 chopped blanched almonds. Stir this mixture into farina after it
+is little cooled; lastly add whites of 3 eggs beaten to stiff
+froth. Steam this pudding in covered mold for 1-1/2 hours. Serve
+with any sweet pudding sauce.</p>
+
+<br>
+<big>December 4</big>
+
+
+
+<pre>
+<i>    Clear Soup with Rice
+Corn   Peas   Mashed Potatoes
+           Cold Slaw
+   Plum Pudding, Hard Sauce
+    *Individual Mince Pies
+         Cheese Wafers
+             Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Individual Mince Pies</i>&mdash;Roll out Crisco paste 1/8
+inch thick, stamp into rounds and line gem pans, place in each 2
+teaspoons of mince meat; roll out more pastry rather thicker than
+first, stamp into rounds size of top of pans, wet edges and cover
+pies, brush over with beaten egg, sprinkle with sugar, and bake 20
+minutes in hot oven.</p>
+
+<p>For mince meat, put into jar 1 pound chopped apples, 1 pound
+sultana raisins, 1/4 pound chopped figs, 1/2 pound currants, grated
+rind, strained juice 3 lemons, 1 cup Crisco, 1 teaspoon salt, 1/2
+pound chopped almonds, grated rind, strained juice 3 oranges, 2
+grated nutmegs, 1/2 cup sherry, 1 cup brandy, 1 ounce mixed spice,
+1/2 pound each chopped candied orange and lemon peel, and 2 cups
+brown sugar. Mix well and keep in well sealed jar.</p>
+
+<br>
+<big>December 5</big>
+
+
+
+<pre>
+<i>          *Steamed Clams
+  Roast Ribs of Beef, Currant Jelly
+Rice Croquettes       Stewed Tomatoes
+       Apple and Celery Salad
+              Mince Pie
+               Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Steamed Clams</i>&mdash;Wash and scrub clam shells; place in
+kettle; add water, allowing 1/2 cup water for each peck of clams.
+Cover kettle and cook until shells open. Serve hot with the
+following sauce: 3 tablespoons Crisco, 3 tablespoons lemon juice, 4
+tablespoons chopped parsley, salt, pepper, and red pepper to
+taste.</p>
+
+<p>Cream Crisco and add remaining ingredients. Kettle should be
+removed from range as soon as shells open, otherwise clams will be
+over-cooked.</p>
+
+<br>
+<big>December 6</big>
+
+
+
+<pre>
+<i>        Caviar Canapes
+   Roast Duck    *Apple Sauce
+Canned Beans     Mashed Potatoes
+       Tomato Jelly Salad
+         Apple Dumplings
+   Raisins               Nuts
+             Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Apple Sauce</i>&mdash;1 pound apples, 2 tablespoons sugar, 2
+tablespoons Crisco, 1/2 cup water, and strained juice of 1/2 lemon.
+Peel, core, and slice apples, put them into saucepan with sugar,
+Crisco, water, lemon juice, and cook them until tender. Serve with
+roast duck.</p>
+
+<br>
+<big>December 7</big>
+
+
+
+<pre>
+<i>Stewed Chicken, Cream Dressing
+      *Baked Sweet Potatoes
+Creamed Carrots      Onion Salad
+          Indian Pudding
+    Bon Bons          Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Baked Sweet Potatoes</i>&mdash;Peel boiled sweet potatoes
+and cut in slices crosswise. To 2 cups of slices allow 3
+tablespoons Crisco, and 2 tablespoons each of sugar and vinegar.
+Have Crisco hot, lay potatoes in it, <a name=
+"Page_226"></a>sprinkle sugar over top, and pour vinegar over
+lightly. Bake until a golden brown.</p>
+
+<br>
+<big>December 8</big>
+
+
+
+<pre>
+<i>          Lamb Chops
+Creamed Potatoes    Lima Beans
+          Carrot Salad
+Pineapple Ice Cream      Candy
+ *Cocoanut Layer Cake  Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Cocoanut Layer Cake</i>&mdash;Beat 1/4 cup Crisco with 1 cup
+sugar till creamy, add 2 well beaten eggs, 1/4 teaspoon salt, 2-1/2
+cups flour sifted with 2 teaspoons baking powder, 1 cup water and
+1/2 teaspoon almond extract, mix and divide into Criscoed and
+floured layer tins. Bake 20 minutes in moderate oven. Use boiled
+frosting and shredded cocoanut for filling.</p>
+
+<br>
+<big>December 9</big>
+
+
+
+<pre>
+<i>               Oysters
+           *Chicken Hot Pot
+Celery Salad   Dried Apricot Shortcake
+                Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Chicken Hot Pot</i>&mdash;Prepare large chicken. Cut into as
+small pieces as joints allow. Do not remove meats from bones. Boil
+chicken until nearly tender and keep broth left in kettle when you
+remove chicken from it. Cut 1 pound of lean, raw ham into small
+squares. Wash and peel and parboil 8 large potatoes and slice them.
+Slice 3 medium-sized onions. Put into deep baking dish layer of
+chicken, layer of ham, layer of potatoes, and layer of onions.
+Repeat until all are used up; when arranging these layers strew
+tiny bits of Crisco over them. Pour chicken broth over layers, well
+seasoned with salt and pepper. Add enough water to almost fill pot.
+Cover pot, and bake for 1-1/2 hours. Be sure plenty of water is in
+pot while baking is in progress. When cooked put baked chicken and
+vegetables in large tureen. Garnish edges with parsley. Sprinkle
+parsley and sliced cooked carrots over top. Serve with small slice
+of toast on each plate.</p>
+
+<br>
+<big>December 10</big>
+
+
+
+<pre>
+<i>      Cream of Celery Soup
+  Broiled Oysters, a la Francaise
+Bean Salad            Cheese Straws
+      *Fig and Apple Cobbler
+              Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Fig and Apple Cobbler</i>&mdash;Nearly fill Criscoed baking
+dish with equal amounts of sliced apples and chopped figs,
+arranging them in layers; add 1 cup water, strained juice 1 lemon
+and cover with Crisco biscuit dough about 1 inch thick. Place on
+range, cover tightly with a pan and simmer 30 minutes. Lift cover
+carefully, make an opening in middle of crust, and pour in another
+1/2 cup water, 2 tablespoons Crisco, and 1 cup scraped maple sugar.
+Sprinkle a little maple sugar over top of pudding before serving
+it.</p>
+
+<br>
+<big>December 11</big>
+
+
+
+<pre>
+<i>     Roast Pork, Apple Sauce
+Franconia Potatoes    Creamed Onions
+    Endive and Grape Salad
+           *Lemon and Apple Tart
+              Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Lemon and Apple Tart</i>&mdash;Line a large pie plate with
+Crisco pastry. Mix together 2 cups grated apple, grated rind and
+juice of 1 lemon, 1-1/2 cups sugar, 2 eggs, beaten without
+separating whites and yolks, 2 tablespoons melted Crisco, 1/2
+teaspoon salt and 1 cup thin cream. Turn into plate lined with
+pastry, wet edge, and put strips of pastry over top of filling.
+Finish with strip of pastry on edge. Let bake until firm in
+center.</p>
+
+<br>
+<big>December 12</big>
+
+
+
+<pre>
+<i>         Baked Codfish
+Piquant Beets      Baked Potatoes
+    Lettuce and Cheese Salad
+  *Bread Pudding       Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Bread Pudding</i>&mdash;4 cups bread cut in dice, 3
+tablespoons sultanas, 2 tablespoons chopped candied peel, 3
+tablespoons sugar, 1 tablespoon Crisco, rind of 1 lemon, 2 eggs,
+1/2 tablespoon lemon juice, 1 cup milk, and <a name=
+"Page_227"></a>4 lumps of sugar. Put lump sugar in dry saucepan and
+heat until it turns dark brown. Add milk and stir it over fire
+until sugar dissolves. Mix bread, cleaned sultanas, chopped peel,
+sugar, Crisco, grated lemon rind, and colored milk. Beat up eggs
+and add them with lemon juice. Let mixture stand for 1/2 an hour,
+or longer, if bread is stale. Have ready Criscoed mold, put in
+mixture, cover top with piece of Criscoed paper, and steam it for 2
+hours. Turn carefully on to hot dish and serve with it any good
+sweet sauce.</p>
+
+<br>
+<big>December 13</big>
+
+
+
+<pre>
+<i>      Chestnut Soup
+  Pork Chops, Apple Sauce
+Potatoes      Steamed Squash
+  Lettuce and Pepper Salad
+     *Raisin Roly Poly
+          Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Raisin Roly Poly</i>&mdash;2 cups flour, 2 cups breadcrumbs,
+3/4 cup Crisco, 1/2 cup brown sugar, 1/4 pound stoned raisins, 1/4
+tablespoon salt, and cold water. Rub Crisco well into flour,
+breadcrumbs, sugar, salt, and add raisins stoned and halved. Add
+enough water to mix whole into soft paste. Roll into neat shape.
+Roll up in floured and scalded pudding cloth, tying ends securely.
+Put in pan of fast boiling water, and let boil steadily for 3
+hours. Take off cloth, and serve pudding on hot dish.</p>
+
+<br>
+<big>December 14</big>
+
+
+
+<pre>
+<i>Corn Chowder      Bread Sticks
+  Chicken and Chestnut Salad
+        Stuffed Celery
+ *Raisin Puffs, Vanilla Sauce
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Raisin Puffs</i>&mdash;Beat 2 tablespoons Crisco with 1/2
+cup sugar till creamy, add 1 beaten egg, 1/4 teaspoon salt, 1/2 cup
+milk, 1-1/3 cups flour sifted with 2 teaspoons baking powder, 1/2
+teaspoon grated nutmeg, and 1 cup chopped raisins. Crisco baking
+cups and fill half full with mixture and steam for 1 hour.</p>
+
+<br>
+<big>December 15</big>
+
+
+
+<pre>
+<i>            Boiled Ham
+Fried Potatoes    Asparagus on Toast
+  Bar-Le-Duc and Cheese Sandwiches
+      *Cocoanut Pie    Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Cocoanut Pie</i>&mdash;1 cup chopped cocoanut, 3 eggs, 1 cup
+cream, 1 cup milk, 2 tablespoons cornstarch, 4 tablespoons cold
+water, 2 tablespoons Crisco, 6 tablespoons sugar, and some Crisco
+pastry. Line 2 pie plates with Crisco pastry. Put milk and cream
+into saucepan, bring to boiling point, add cornstarch mixed with
+water. Remove saucepan from fire, stir in Crisco. Let stand until
+perfectly cold. Beat up yolks of eggs and sugar together, then add
+cocoanut to them. Add this mixture to milk with stiffly beaten
+whites of eggs. Divide into prepared pie plates and bake in
+moderate oven for 30 minutes. Serve hot.</p>
+
+<br>
+<big>December 16</big>
+
+
+
+<pre>
+<i>    Baked Fish Pudding
+     Galantine of Veal
+*Pea Croquettes, Tomato Sauce
+     Cream Cheese Salad
+Chocolate Meringues    Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Pea Croquettes</i>&mdash;Boil 1 cup dried peas that have
+been soaked over night, till tender, strain and press through
+sieve. Fry 1 chopped onion in 1 tablespoon Crisco, add to peas,
+with 1 tablespoon melted Crisco, 2 tablespoons flour, salt and
+pepper to taste, 2 beaten eggs, and breadcrumbs to make stiff
+enough to form into croquettes. Brush over with beaten egg, toss in
+breadcrumbs, and fry golden brown in hot Crisco. Serve hot with
+tomato sauce.</p>
+
+<br>
+<big>December 17</big>
+
+
+
+<pre>
+<i>          Farina Soup
+           Salmon Loaf
+Glazed Potatoes       Stewed Carrots
+  Cabbage Salad   *Pear Croquettes
+             Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Pear Croquettes</i>&mdash;6 halves canned pears, 1/2 cup
+rice, 2 tablespoons sugar, 2 cups milk, 1 lemon, 1 egg, <a name=
+"Page_228"></a>lady fingers and angelica. Put milk and sugar in
+saucepan, bring to boil, and then add rice and grated rind of 1
+lemon. Stir this over fire until rice is tender and milk absorbed,
+then turn it on to plate, and put aside to cool. Stand pears on
+hair sieve until syrup has drained away, then stuff hollow side
+with boiled rice, shaping it to a dome, so that they look like
+whole pears. Beat egg on plate, crush lady fingers, and rub them
+through wire sieve. Dip stuffed pears in egg, and toss in lady
+finger crumbs. Have ready pan of hot Crisco, fry croquettes in it
+until a golden brown. Take them up, and drain on paper. Insert
+small piece of angelica in end of each to represent pear-stalk.
+Dish up and serve hot.</p>
+
+<br>
+<big>December 18</big>
+
+
+
+<pre>
+<i>       Fillets of Flounder
+    Tournedos of Beef
+            *Tomato Croquettes
+Celery Mayonnaise  Orange Tartlets
+              Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Tomato Croquettes</i>&mdash;Cook 1 quart tomatoes until
+reduced to 2 cups. Add to them 2 cups crumbs, 3 tablespoons melted
+Crisco, 1/2 teaspoon salt, dust sugar, 1/4 teaspoon pepper, pinch
+red pepper, and dust of nutmeg. Set away to cool. Shape into
+croquettes, roll in flour, brush over with beaten egg, toss in
+crumbs and fry in hot Crisco.</p>
+
+<br>
+<big>December 19</big>
+
+
+
+<pre>
+<i>       *Soup Bonne Femme
+Broiled Lamb Steak with Virginia Ham
+        Stuffed Egg Plant
+   Frontenac Salad     Apple Tart
+              Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Soup Bonne Femme</i>&mdash;Wash, dry, and cut up 2 large
+heads of lettuce, 1 pound sorrel, and 1 pound spinach. Add 3 pints
+white stock, and simmer, with 1/2 cup Crisco, 2 carrots, and 2
+onions, for 1 hour. Blend together 2 tablespoons Crisco, 4
+tablespoons flour, and yolks of 2 eggs, thin with 1 cup of boiling
+milk, and add to broth. Season with salt and pepper, press through
+sieve, and serve with croutons.</p>
+
+<br>
+<big>December 20</big>
+
+
+
+<pre>
+<i>         Lentil Soup
+Roast Loin of Pork, Apple Sauce
+   Potato Balls   Artichokes
+   Celery and Pineapple Salad
+       *Sultana Pudding
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Sultana Pudding</i>&mdash;Line shallow dish with plain
+pastry, put in bottom layer of sultana raisins. Beat 1/2 cup Crisco
+to a cream with 4 tablespoons sugar, add 2 well beaten eggs, 2
+tablespoons milk, 1/2 teaspoon lemon extract, 1/4 teaspoon salt,
+and 1/2 cup flour. Mix and spread on top of raisins and bake 30
+minutes in moderate oven. Serve cold.</p>
+
+<br>
+<big>December 21</big>
+
+
+
+<pre>
+<i>         *Scallops
+    Broiled Squab Chickens
+Braised Endive    Potatoes Anna
+       Chiffonade Salad
+       Apricot Custard
+            Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Scallops</i>&mdash;For 1 pint of scallops take 2 tablespoons
+Crisco. Melt in frying pan, add scallops and 2 minced onions and 1
+tablespoon flour with 1 pint liquor from scallops. Cook thoroughly,
+seasoning with salt and bit of paprika, then add 1/2 cup
+breadcrumbs and yolks of 4 eggs. Fill small shells with mixture and
+bake in quick oven, adding, if liked, little grated cheese.</p>
+
+<br>
+<big>December 22</big>
+
+
+
+<pre>
+<i>   Petite Marmite
+          Goulash of Veal
+Saute Potatoes    Cauliflower
+         Orange Salad
+     *Cornstarch Souffle
+           Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Cornstarch Souffle</i>&mdash;Bring 1 quart milk and 1
+tablespoon Crisco to boiling point; beat 4 tablespoons cornstarch
+with 1 cup sugar, yolks of 5 eggs together and add to hot milk.
+Stir and cook 8 minutes then <a name="Page_229"></a>add 1/4
+teaspoon salt and 1 teaspoon vanilla extract. Pour into Criscoed
+fireproof dish. Beat up whites of eggs to stiff froth, then beat in
+4 tablespoons sugar, pour over top of pudding and brown lightly in
+oven.</p>
+
+<br>
+<big>December 23</big>
+
+
+
+<pre>
+<i>      *Baked Tripe
+      Mashed Potatoes
+      Stuffed Onions
+     Baked Bean Salad
+       Cheese Balls
+Stewed Figs, Whipped Cream
+          Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Baked Tripe</i>&mdash;Cut tripe into good-sized pieces and
+spread over them the following stuffing: Mix together 4 tablespoons
+crumbs, 3 tablespoons Crisco, 1/2 teaspoon salt, dust powdered
+mace, 1 tablespoon chopped cooked ham, 1 chopped onion, 1
+tablespoon chopped parsley, 1/4 teaspoon pepper, dust paprika, and
+1 well beaten egg. Roll them up and fasten with wooden
+toothpicks.</p>
+
+<p>Dredge with flour and spread on each 1 tablespoon Crisco. Bake
+in hot oven 30 minutes, basting frequently with melted Crisco and
+hot water. Garnish with lemon slices and pass melted butter.</p>
+
+<br>
+<h5>Vegetarian</h5>
+
+<big>December 24</big>
+
+
+
+<pre>
+<i>     Cream of Tomato Soup
+Cheese Souffle       Graham Rolls
+    Lettuce, French Dressing
+         *Eve's Pudding
+           Springerlie
+              Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Eve's Pudding</i>&mdash;Mix together in a basin, 1 cup
+seeded raisins, 3 tablespoons Crisco, 1/2 teaspoon salt, 2 cups
+crumbs, 1 cup currants, 8 chopped apples, 1 teaspoon each,
+cinnamon, cloves, and nutmeg, 1/4 cup milk, and 4 well beaten eggs.
+Pour into Criscoed mold, cover with greased paper and steam 2
+hours. Serve with hot milk.</p>
+
+<br>
+<h5>Christmas Dinner</h5>
+
+<big>December 25</big>
+
+
+
+<pre>
+<i>              Oysters
+Mangoes     Celery     Stuffed Olives
+             Tomato Soup
+    Roast Turkey, Cranberry Jelly
+        Roast Sweet Potatoes
+            Mashed Turnips
+           Brussels Sprouts
+       Orange and Celery Salad
+         Vanilla Blanc-mange
+        *English Plum Pudding
+           Fruit    Coffee
+   </i>
+
+</pre>
+
+<p>*<i>English Plum Pudding</i>&mdash;1 cupful breadcrumbs, 1
+cupful flour, 1 cupful brown sugar, 1/2 cupful Crisco, 1
+teaspoonful salt, 2 teaspoonfuls baking powder, 1 teaspoonful mixed
+spices, 3 eggs, 1 cupful milk, 1/2 cupful seeded raisins, 1/2
+cupful chopped candied citron peel, 1 cupful currants, 1/2 cupful
+chopped preserved ginger, 1/4 cupful brandy, 1/2 cupful chopped
+English walnut meats. Mix flour with breadcrumbs, add Crisco,
+sugar, salt, baking powder, spices, nuts, fruit, milk, eggs well
+beaten, and brandy. Pour into Criscoed mold, cover with greased
+paper and steam steadily for four hours. Turn out and serve with
+liquid or hard sauce. The brandy may be omitted.</p>
+
+<br>
+<big>December 26</big>
+
+
+
+<pre>
+<i>Stuffed Veal Heart, Tomato Sauce
+      Baked Sweet Potatoes
+         Mashed Turnips
+  Lettuce, Apple and Date Salad
+Cream Cheese on Toasted Crackers
+   *Baked Apples with Custard
+             Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Baked Apples</i>&mdash;Core and peel 8 apples; fill centers
+with 1/4 cup Crisco creamed with 1/2 cup brown sugar, add 4
+tablespoons chopped citron peel, and 1 tablespoon lemon juice mixed
+together. Mix 2 tablespoons sugar with 1/2 cup water and brush over
+apples; sprinkle with crumbs browned in hot Crisco; bake for 20
+minutes in moderate oven. Serve cold with custard.</p>
+
+<br>
+<a name="Page_230"></a><big>December 27</big>
+
+
+
+<pre>
+<i>*Terrapin, a la Maryland
+       Saratoga Chips
+Roasted Capon, Oyster Sauce
+       Sweet Potatoes
+       Stewed Celery
+  Apple and Cabbage Salad
+       Hamburg Cream
+          Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Terrapin, a la Maryland</i>&mdash;Put terrapin in kettle,
+cover with boiling salted water, add 2 slices each carrot and
+onion, and 1 stalk celery. Cook till meat is tender. Remove from
+water, cool, draw out nails from feet, cut under shell close to
+upper shell and remove. Empty upper shell, remove and discard gall
+bladder, sand bags and thick intestines.</p>
+
+<p>Liver, small intestines are used with meat. Add terrapin meat to
+3/4 cup white stock, 2 tablespoons wine; cook slowly until liquor
+is reduced half. Add liver separated in pieces, 2 yolks of eggs, 1
+tablespoon Crisco, salt, pepper, and red pepper to taste, 1
+tablespoon flour mixed with 1/2 cup cream, and 1 teaspoon lemon
+juice. Make hot and just before serving add 1 tablespoon sherry
+wine. Turn into hot dish and garnish with toast points.</p>
+
+<br>
+<big>December 28</big>
+
+
+
+<pre>
+<i>*Belgian Hare, en Casserole
+     Scalloped Potatoes
+       Braised Celery
+ Pineapple and Celery Salad
+Lemon Pudding, Caramel Sauce
+           Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Belgian Hare, en Casserole</i>&mdash;Separate hare into
+joints; season with salt, paprika and red pepper, and saute in 1/4
+cup Crisco with 2 slices of bacon cut in dice to golden brown. Put
+hare in casserole with 1 cup hot water and put on cover. Bake 30
+minutes, then add 2 tablespoons Crisco rubbed into 2 tablespoons
+flour, 1 cup water, seasoning to taste, and 1 tablespoon lemon
+juice. Cook in moderate oven for 3 hours. Send to table without
+removing cover.</p>
+
+<br>
+<h5>Vegetarian</h5>
+
+<big>December 29</big>
+
+
+
+<pre>
+<i>Nut Turkey Roast, Cranberry Jelly
+         Creamed Onions
+         Baked Potatoes
+         Hubbard Squash
+   Pineapple and Orange Salad
+        *Pastry Fingers
+          Lalla Rookh
+             Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Pastry Fingers</i>&mdash;Sift 1/2 cup pastry flour, 2 cups
+entire wheat flour, and 1 teaspoon salt into basin, add 3
+tablespoons Crisco, and 1/2 cup butter, cut them into flours with
+knife until finely divided. Then rub in fine with finger tips and
+make into stiff paste with cold water. Roll out 1/4 inch in
+thickness, cut in finger shape pieces, lay on Criscoed tins and
+bake from 7 to 10 minutes in hot oven. Cool, brush over with
+slightly beaten egg white, and sprinkle with salted pine nuts.
+Return to oven to brown nut meats.</p>
+
+<br>
+<big>December 30</big>
+<pre>
+<i>          Sirloin Steak
+Glazed Pumpkin     Marbled Potatoes
+           Celery Salad
+           Cheese Relish
+         *Boston Pudding
+             Coffee
+</i>
+</pre>
+
+<p>*<i>Boston Pudding</i>&mdash;Cut 1 loaf bread into thin slices
+and spread with Crisco. Crisco baking dish, put into it layer
+bread, sprinkle over 1 tablespoon each cinnamon, cloves, ginger,
+and nutmeg, then a layer seeded raisins, and so on till dish is
+full. Pour over 1 quart milk sweetened to taste, with 3 well beaten
+eggs, allow to soak 4 hours, then add 2 cups more milk sweetened to
+taste. Cover dish and bake in moderate oven 3 hours. Serve with
+wine sauce.</p>
+
+<br>
+<a name="Page_231"></a><big>December 31</big>
+
+
+
+<pre>
+<i>   Codfish, Delmonico Style
+      Roasted Leg of Lamb
+      *Chestnut Boulettes
+       Baked Potato Strips
+Watercress and Green Pepper Salad
+    Cherry and Almond Parfait
+          Lady Fingers
+             Coffee
+   </i>
+
+</pre>
+
+<p>*<i>Chestnut Boulettes</i>&mdash;Mix together in a basin 1 cup
+mashed chestnuts, which have been peeled after cooking in boiling
+salted water, beat into this 1 tablespoon whipped cream, 1/2
+tablespoon Crisco, 1/4 teaspoon salt, 2 egg yolks, 1 tablespoon
+sugar, 1 teaspoon sherry wine. Cool and fold in beaten egg whites,
+form into small balls, dip in beaten egg, toss in crumbs and fry in
+hot Crisco. Drain and serve.</p>
+
+<center>
+<img src="images/img68.jpg" width="434" height="373" border="0"
+alt="Crisco">
+</center>
+
+<hr style="WIDTH: 65%">
+<a name=
+"An_addition_to_the_Crisco_library_quotThe_Whys_of_Cookingquot_or_Questions">
+</a> <a name="Page_232"></a>An addition to the Crisco library, "The
+Whys of Cooking," or Questions Asked and Answered, by Janet
+McKenzie Hill, of the Boston Cooking School and Editor and
+Publisher of "American Cookery" is off the press. Illustrated and
+containing 150 new recipes, it will be a valuable book every woman
+will appreciate.
+
+<p>We will be glad to send this to any one who will write for it,
+enclosing five 2-cent stamps.</p>
+
+Address Department C.O.<br>
+The Procter &amp; Gamble Co.<br>
+Cincinnati, Ohio.<br>
+
+<div>*** END OF THE PROJECT GUTENBERG EBOOK 13286 ***</div>
+</body>
+</html>
+
+
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diff --git a/13286-h/images/vegetables.jpg b/13286-h/images/vegetables.jpg
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author	Roger Frank <rfrank@pglaf.org>	2025-10-15 04:41:48 -0700
committer	Roger Frank <rfrank@pglaf.org>	2025-10-15 04:41:48 -0700
commit	93a1c73f5d86b1d65c97d0a5806a55bad0c3d421 (patch)
tree	88fa48af99d21e2968b97da5020eee5dfac94129 /13286-h