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+The Project Gutenberg EBook of The Story of Crisco, by Marion Harris Neil
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever. You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Story of Crisco
+
+Author: Marion Harris Neil
+
+Release Date: August 25, 2004 [EBook #13286]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE STORY OF CRISCO ***
+
+
+
+
+Produced by David Starner, Leah Moser and the Online Distributed
+Proofreading Team.
+
+
+
+
+
+
+
+The Story of CRISCO
+
+1913
+1914
+1915
+1916
+The Procter & Gamble Co.
+Cincinnati
+
+ELEVENTH EDITION
+
+
+_Price Twenty-Five Cents_
+
+
+
+
+[Illustration: _The Story of CRISCO_]
+
+
+
+
+TABLE OF CONTENTS
+
+
+Introduction
+
+The Story of Crisco
+
+Things To Remember
+
+Hints To Young Cooks
+
+How To Choose Foods
+
+Methods of Cooking
+
+Time Table for Cooking
+
+The Art of Carving
+
+Soups
+
+Fish
+
+Meats
+
+Vegetables
+
+Salads
+
+Puddings
+
+Sandwiches
+
+Pastries
+
+Breads
+
+Cakes
+
+Vegetarian Dishes
+
+Eggs
+
+Candies
+
+Calendar of Dinners
+
+
+
+
+A
+
+APPETIZERS
+
+Lettuce Cocktail 153
+Onion Cocktail 161
+
+
+B
+
+BREADS
+
+Apple Strudel 221
+Boston Brown 98
+Brown Nut 98
+Coffee 99
+Coffee, Swedish 113
+Corn 100
+Crisco Milk 101
+Fruit, Yorkshire 114
+Gluten 104
+Graham 102
+Health 105
+Hominy 105
+Nut, Steamed 112
+Raisin and Buttermilk 109
+Raisin and Nut 221
+Rolled Oats 109
+Rye, Swedish 113
+Savarin 110
+Southern Spoon 112
+Water 114
+Wheat, Entire 102
+
+
+BREADS
+Biscuits, Rolls, Etc.
+
+Baking Powder Biscuit 97
+Buttermilk Biscuit 98
+Citron Buns 99
+Cornmeal Rolls 100
+Crisco Batter Cakes 101
+Dessert Biscuit 101
+Fruit Rolls 104
+Hot Cross Buns 106
+Lunch Rolls 107
+Maryland Beaten Biscuits 107
+Scones, Cream 100
+Scones, Oven 108
+Soda Beaten Biscuit 111
+Sour Milk Biscuit 111
+Twin Biscuit 113
+
+
+BREADS
+Muffins, Etc.
+
+Bran Gems 98
+Columbia Muffins 100
+Corn Cakes 194
+Ginger Gems 104
+Golden Corn Muffins 105
+Imperial Muffins 106
+Muffins 107
+Pop Overs 198
+Rye Muffins 110
+Sour Milk Tea Cakes 112
+
+
+C
+
+CAKES
+
+Almond and Citron 130
+Black Cake with Prune Filling 119
+Boiling Water 120
+Butterless-Milkless-Eggless 120
+Caramel 121
+Chocolate 121
+Chocolate, Black 181
+Cream Puffs 123
+Cream Puff Balls 123
+Cushion 198
+Devil's Food 124
+Dutch Apple 214
+Feather 210
+Fig 125
+Flag 194
+Fruit Cake, Apple Sauce 119
+Fruit Cake, Crisco 123
+Fruit Cake, Southern 132
+Fruit Drops 103
+Genoa 185
+Gennoise 125
+Gingerbread 125
+Gingerbread, Whole Wheat 132
+Gold 126
+Golden Orange 126
+Hurry Up 126
+Jam 207
+Jelly Roll 129
+Lady Baltimore 127
+Layer Cake, Cocoanut 122
+Layer Cake, Cocoanut 226
+Layer Cake, Coffee 112
+Layer Cake, Lemon 127
+Lord Baltimore 128
+Lunch Cakes 128
+Marble 129
+Marmalade 129
+Mocha 196
+Pound 120
+Princess 205
+Queen Cakes 215
+Rose Leaf 131
+Sand 127
+Shortcake, Oyster 57
+Shortcake, Peach 124
+Shortcake, Red Raspberry 195
+Shortcake, Strawberry 124
+Shortcake, Scotch 131
+Seed Cake, Old Fashioned 130
+Silver Nut 131
+Simnel 131
+Sponge 127
+Tilden 202
+Walnut 130
+Wholesome Parkin 132
+
+
+CANDIES
+
+Chocolate Fudge 144
+Clear Almond Taffy 144
+Cocoanut Caramels 144
+Cream Candy 145
+Crisco Drops 145
+Crisco Fruit Fudge 145
+Everton Taffy 145
+Fig Fudge 146
+Honey Squares 146
+Maple Candy 146
+Molasses Candy 146
+Peanut Fudge 147
+
+
+CHEESE DISHES
+
+Aigrettes 197
+Biscuit 151
+Canapes 161
+Cheese Balls 196
+Croutons 214
+Drops 194
+Fondue 219
+Ramekins 151
+
+
+COOKIES, WAFERS, Etc.
+
+Almond Fingers 211
+Chocolate Wafers 99
+Chocolate Brownies 99
+Crisco Brownies 101
+Filled Cookies 102
+Fruit Cookies 103
+Ginger Crisps 203
+Ginger Snaps 104
+Jumbles 97
+Lemon Wafers 106
+Maple Cookies 107
+Oatmeal Cookies 108
+Rose Leaves 110
+Shortbread 111
+Spice Cookies 112
+White Cookies 114
+
+
+CROQUETTES
+
+Bean 178
+Beef 193
+Chicken 195
+Chestnut Boulettes 231
+Egg 141
+Pea 227
+Pear 227
+Potato 152
+Potato and Nut 136
+Salmon 155
+Tomato 228
+
+
+D
+
+DOUGHNUTS
+
+Honey 105
+Nut 108
+Raised 109
+Rich 109
+
+
+E
+
+EGGS
+
+Caramel Custard 178
+Creole 140
+Curried 140
+Cutlets 165
+Croquettes 141
+Eggs with Cucumbers 141
+Eggs with Tomatoes 141
+Egg Sandwiches, Fried 85
+Savory 142
+
+
+EGGS
+Omelets
+
+Apricot 200
+Baked 140
+Friar's 159
+Kidney 63
+Spanish 183
+Cutlets 165
+Croquettes 141
+Eggs with Cucumbers 141
+Eggs with Tomatoes 141
+Egg Sandwiches, Fried 85
+Savory 142
+
+
+F
+
+FISH, Etc.
+
+Blue, Baked 194
+Cassolettes of Fish 53
+Clams, Scalloped 183
+Clams, Steamed 225
+Codfish Balls 152
+Cod, Boiled 169
+Cod, Curried 54
+Cod, Steamed 218
+Crabs, Dressed 53
+Fish, Fried 56
+Fish, Fried 198
+Fish Pudding 55
+Flounder, a la Creme 54
+Flounder, a la Turque 55
+Gateau of Fish 56
+Halibut, Baked 52
+Halibut, Grilled with Parmesan 214
+Halibut, a la Paulette 166
+Halibut Ramekins 192
+Halibut Turbans 154
+Lobster, Broiled 171
+Lobster, Fried with Horseradish Sauce 56
+Lobster Newburg 175
+Mackerel, Broiled Spanish 167
+Mackerel, a la Claudine 175
+Mackerel, Cold Vinaigrette 184
+Oysters, Fried 171
+Oyster Shortcake 57
+Salmon, Baked with Colbert Sauce 52
+Salmon, Boiled 167
+Salmon Croquettes 155
+Salmon Mold 57
+Salmon, Planked 189
+Sardine Canapes 167
+Shad, Baked 53
+Shad, Planked 170
+Scallops 228
+Scallops, Baked in Shells 220
+Smelts, Broiled 214
+Smelts, Fried 222
+Smelts, Planked 207
+Terrapin, a la Maryland 230
+Trout, Baked 190
+
+
+FRITTERS, GRIDDLE CAKES, Etc.
+
+Apple Fritters 78
+Apricot Fritters 172
+Anchovy Fritters 157
+Carrot Fritters 175
+Corn Fritters 68
+Crisco Battercakes 101
+French Pancake 199
+Fried Cornmeal Nut Cakes 102
+Fried Cakes with Apple Sauce 103
+Fruit Pancake 195
+Italian Fritters 222
+Salsify Fritters 160
+Sour Milk Griddle Cakes 111
+Strawberry Fritters 187
+Waffles 113
+
+
+FRUITS
+
+Apples with Red Currant Jelly 224
+Apple Sauce 225
+Baked Apples 229
+Baked Bananas 181
+Devilled Bananas 134
+
+
+M
+
+MEATS
+
+Beef, a la Mode 191
+Beef, Braised Fillet 158
+Beef Croquettes 193
+Beef Collope 59
+Beef, Chipped in Cream 183
+Beef, Fillet 205
+Beef Loaf 151
+Beef Loaf 186
+Beef Olives 200
+Beef Steak Pudding 205
+Beef Steak and Kidney Pie 151
+Beef Tournedos with Olives 191
+Bobotee 182
+Brains, Baked 189
+Calf's Head Vinaigrette 161
+Chops, Breaded 166
+Ham, Baked 209
+Hearts, Baked Stuffed 164
+Indian Dry Curry 213
+Kidneys, Broiled with Green Peppers 162
+Kidney Omelet 63
+Lamb, Casserole 218
+Lamb Chops, Broiled 168
+Lamb Chops, Stuffed 221
+Lamb, Crown, with Peas 180
+Lamb, Fricassee with Dumplings 197
+Lamb, Leg, Boiled Stuffed 186
+Lamb, Salmi 189
+Lamb, Spring, Steak, a la Minute 173
+Lamb, Tournedos 198
+Live, Baked and Bacon 201
+Liver, Stewed with Mushrooms 206
+Mutton, Braised Loin 60
+Mutton, Braised with Mushrooms 157
+Mutton, Boiled 204
+Mutton Cutlets 152
+Mutton, a la Soubise 168
+Meat Cakes 63
+Ox Tongue, Braised 176
+Ox Tongue, Curried 61
+Roast, with Spaghetti 64
+Roast, Pot, with Tomato 181
+Shepherd's Pie 210
+Steak, Beef, Baked 224
+Steak, Flank, Stuffed 200
+Steak, Porterhouse 208
+Steak, Round with Macaroni 63
+Steak, Swiss 199
+Steak, Sirloin with Fried Apples 65
+Stew, Irish 156
+Sweet Breads 183
+Sweet Breads, Fried 62
+Sweet Breads with Mushroom Puree 173
+Tripe, Baked 229
+Tripe, Fricasseed 197
+Toad in the Hole 163
+Veal, Blanquette 197
+Veal, Braised Fillet 169
+Veal Chops 196
+Veal Cutlets, Breaded 193
+Veal Goulash 159
+Veal Haricot 216
+Veal and Ham Pie 165
+Veal Loaf 180
+Veal Pot Pie 172
+Venison, Cutlets 220
+Venison, Spiced 224
+
+
+MEATS
+Chicken
+
+Casserole 60
+Country Club 201
+Croquettes 195
+Curried 192
+Fried 61
+Fried, Mexican Style 62
+Fried, Swiss Style 213
+Fricassee, Brown 153
+Grilled 178
+Hot Pot 226
+Impanada 208
+A la King 178
+Pie 171
+Planked 158
+Planked 199
+Roast Stuffed 150
+Stewed 175
+Stewed with Olives 168
+Souffle 163
+Supreme 160
+A la Tartare 60
+
+
+MEATS
+Other Fowls
+
+Duck, Braised with Turnips 217
+Duckling, Roast 187
+Fowl, Roast with Chestnuts and Mushrooms 202
+Fowl, Pilau 211
+Guinea Hen, Roasted 168
+Guinea, Roast Chicken 218
+Pigeons, Fried 169
+Squab, Stewed 208
+Turkey, Roast 64
+
+
+MEATS
+Hare and Rabbit
+
+Belgian en Casserole 230
+Jugged 149
+A la Marengo 217
+Roast 152
+Stewed 221
+
+
+P
+
+PASTRIES
+
+Cornstarch Pastry 90
+Crisco, Plain 90
+Crisco, New 90
+Flake No. 1 91
+Flake No. 2 92
+German 93
+Hot Water 93
+Puff 92
+Puff, Rough 93
+Sugar for Tartlets 94
+Tip Top 90
+
+
+PASTRIES
+Cobblers and Dumplings
+
+Apple Dumplings 78
+Fig and Apple Cobbler 226
+Peach Cobbler 204
+
+
+PASTRIES
+Pies
+
+Almond Layer 91
+Apple 166
+Apple 215
+Beer Steak and Kidney 151
+Blueberry 200
+Butterscotch 94
+Cherry 188
+Chicken 171
+Chocolate Cream 218
+Cocoanut 227
+Cream 181
+Double 91
+Mince 225
+Orange 212
+Pumpkin 223
+Rhubarb Custard 94
+Shepherd's 210
+Squash 224
+Veal and Ham 165
+Veal Pot 174
+Washington 162
+
+
+PASTRIES
+Tarts, Etc.
+
+Apple 160
+Apricot 95
+Bakewell 95
+Bartemian 95
+Chestnut 217
+Currant 94
+Fruit 182
+German 135
+Lemon and Apple 226
+Maids of Honor 190
+Pastry Fingers 230
+Peach Delights 82
+Puffs, Orange 213
+Puffs, Raisin 227
+Roly Poly, Cherry 189
+Roly Poly, Raisin 227
+Rhubarb Fanchonettes 192
+Windsor 201
+
+
+PUDDINGS
+
+Almond 192
+Almond and Apple 221
+Amber 210
+Apple, Charlotte 212
+Apricot 196
+Baba with Syrup 222
+Baked Indian 220
+Beef Steak 205
+Black Cap 216
+Boston 230
+Bird's Nest 165
+Bread 226
+Bread, with Cherries 210
+Cabinet 156
+Canned Corn 179
+Caramel Bread 79
+Caramel Rice 79
+Carrot 79
+Cherry Blanc-Mange 199
+Chestnut Dainty 217
+Chocolate 202
+Chocolate Bread 188
+Chocolate Jelly 80
+Chocolate with Macaroons 209
+Coburg 159
+Cocoanut 219
+Conservative 211
+Cottage 80
+Countess 204
+Cranberry 221
+Cup 192
+Date 222
+Eve's 229
+Farina 225
+Fish 55
+Golden 219
+Graham 223
+Graham, Steamed 166
+St. Leonard's 204
+Macaroon 201
+Macaroni, Baked 223
+Molasses Sponge 81
+Monica 81
+Noodle 81
+Nut 211
+Peach 199
+Pineapple 82
+Plum, English 229
+Plum, Mrs. Vaughn's 82
+Raisin 163
+Raisin Batter 213
+Raspberry Batter 191
+Rhubarb 137
+Rhubarb, Baked 78
+Rice 83
+Rice, Ground 193
+Snow Balls 197
+Snow Balls, Fruit 158
+Snow Pudding, with Custard 206
+Sultana 228
+Swiss 177
+Walnut 83
+Woodford 83
+
+
+PUDDINGS
+Souffles
+
+Brown Bread 219
+Cherry 195
+Cornstarch 228
+Date 158
+Pineapple 223
+Rice 172
+Snow 193
+Squash 201
+Vegetable 136
+Vegetable 212
+
+
+S
+
+SALADS
+
+Apple, Celery and Nut 74
+Asparagus 74
+Cabbage 163
+Carrot 186
+Celery and Almond 74
+Cheese 206
+Cream Cheese and Pimiento 154
+Daisy 179
+Fruit 75
+Grapefruit 189
+Hungarian 75
+Orange 150
+Orange and Tomato 75
+Pear and Pimiento 189
+Potato and Nut 75
+Potato and Pimiento 76
+Shrimp 76
+Waldorf 159
+Watercress 190
+
+
+SANDWICHES
+
+Egg and Anchovy 85
+Fried Egg 85
+Hot Cheese 211
+Hudson 86
+Pimiento Cheese 86
+Rice 86
+Sardine 87
+Tomato 87
+Tomato and Horseradish 87
+
+
+SOUPS, Etc.
+
+Artichoke 157
+Asparagus 47
+Bean, Black 149
+Bonne Femme 228
+Cauliflower 206
+Cheese 48
+Chestnut 207
+Crab 187
+Fish 48
+Giblet 216
+Hollandaise 174
+Hotch Potch 180
+Kidney 176
+Lentil 49
+Mulligatawney 161
+Oxtail 164
+Okra 216
+Pepper Pot 179
+Pilau a la Turque 198
+Potato 175
+Princess 168
+Red Pottage 173
+Rice (Thick) 50
+Scotch Broth 164
+Spring 182
+Turnip 185
+Turtle, Mock 176
+Verte 50
+White 172
+
+
+SOUPS
+Bisque
+
+Clam 167
+Lobster 49
+Lobster 150
+Oyster 209
+
+
+SOUPS
+Chowder
+
+Clam 206
+Corn 173
+Fish 185
+
+
+SOUPS
+Cream Soups
+
+Corn, a la Creole 213
+Cucumber 190
+Lettuce 154
+Tomato 48
+
+
+SOUPS
+Puree
+
+Indienne 185
+Norfolk 49
+Peanut 214
+Tapioca 165
+
+
+V
+
+VEGETABLES
+
+Artichokes 215
+Artichokes, Jerusalem 69
+Asparagus Loaf 177
+Asparagus, Italian Style 209
+Asparagus, Plain 187
+Beans 190
+Beans, Baked 200
+Bean Croquettes 178
+Beans, Lima, Curried 220
+Beans, String 188
+Beets, Buttered 208
+Beets, Creamed 177
+Beets, New 203
+Beets, Stuffed 71
+Brussels Sprouts with Crisco 67
+Cabbage, a la Creme 219
+Cabbage, German Sour 179
+Cabbage, Ladies' 154
+Carrot Fritters 175
+Carrots, Glazed 188
+Carrots, a la Poulette 203
+Carrots, Viennese 72
+Celeriac 217
+Colcannon 67
+Corn Creole 207
+Corn Fritters 68
+Corn Okra and Tomatoes 68
+Cauliflower 207
+Cauliflower, Curried 68
+Cauliflower, au Gratin 155
+Cauliflower, Fried 208
+Egg Plant, en Casserole 69
+Eggplant, Fried 205
+Eggplant, Stuffed 71
+Eggplant, Stuffed 216
+Kohl Rabi, Creamed 203
+Lentils and Rice 67
+Lentils, Savory 70
+Lettuce, Stewed 162
+Mushrooms au Gratin 70
+Mushrooms Cooked Under Glass Bells 154
+Mushrooms, Grilled 164
+Onions, Stewed 202
+Onions, Stuffed 207
+Onions, Stuffed with Nuts 184
+Parsnips, Baked 67
+Parsley, Fried 69
+Peas 186
+Peas, Green, a la Maitre d'Hotel 69
+Peppers, Stuffed Green 162
+Potatoes, Anna 184
+Potatoes, Chantilly 203
+Potatoes, Creamed au Gratin 68
+Potato Croquettes 152
+Potatoes, Duchesse 170
+Potatoes, Franconia 157
+Potatoes, French Fried 180
+Potatoes, Grilled 215
+Potatoes, Hashed Brown 203
+Potatoes, New a la France 70
+Potato Pone 70
+Potato Puffs 174
+Potatoes, Savory 215
+Potato Souffle Austrian Style 181
+Potatoes, Stuffed 71
+Potatoes, Stuffed 186
+Potatoes, Sweet, Baked 225
+Potatoes, Sweet Candied 153
+Potatoes, Sweet Southern Style 209
+Scalloped Pumpkin and Rice 216
+Slaw, Cold 210
+Spinach, a la Creme 166
+Spinach, Martha 184
+Squash, Souffled 201
+Squash, Summer 194
+Succotash 204
+Tomatoes, Baked Stuffed 208
+Tomato Croquettes 228
+Tomatoes, Escalloped 153
+Tomatoes, Grilled 174
+Tomatoes, Stewed 150
+Turnips, Creamed 170
+Turnips, Mashed 202
+Vegetable Souffle 212
+
+
+VEGETARIAN DISHES
+
+Asparagus Loaf 177
+Bananas, Devilled 134
+Bean Cutlets 133
+Cauliflower Snow 134
+Craigie Toast 134
+Croquettes Marchette 135
+Duck, Mock 210
+Goose, Mock 174
+Mincemeat, Lemon 134
+Nut Loaf 212
+Nut and Macaroni Savory 136
+Nut Roast 220
+Potato and Nut Croquettes 136
+Potato Sausage 136
+Potato Sefton 137
+Rice a la Maigre 137
+Rice, Spanish 137
+Timbale, Molds 138
+Veal Roast, Mock 162
+Vegetable Souffle, Mixed 136
+Vegetable Pie 138
+
+
+MISCELLANEOUS
+
+Bombay Toast 160
+Croutes, a la Marie 156
+Croutes, a la Rosamonde 156
+Macaroni a l'Italienne 182
+Risotto 155
+
+
+
+
+_"Man's most important food, fat."
+
+"Those who say--'The old fashioned things are good enough for us.'"
+
+"The difference between substitute and primary."
+
+"That 'Lardy' taste."
+
+"Fry fish, then onions, then potatoes in the same Crisco."
+
+"We all eat raw fats."
+
+"A woman can throw out more with a teaspoon than a man can bring home
+in a wagon."
+
+"Hidden flavors."
+
+"Keeping parlor and kitchen strangers."
+
+"Kosher."
+
+"Recipes tested by Domestic Scientists."_
+
+
+
+
+_INTRODUCTION_
+
+
+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 _primary_, solid cooking
+fats today are:
+
+[Illustration: _Butter Lard Crisco_]
+
+There are numbers of substitutes for these, such as butterine,
+oleomargarine and "lard compounds."
+
+The following pages contain a story of unusual interest to _you_. For
+you _eat_.
+
+See Page 233
+
+
+
+
+_The Story of Crisco_
+
+The culinary world is revising its entire cook book on account of the
+advent of Crisco, a new and altogether different cooking fat.
+
+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.
+
+This was largely because four classes of
+people--housewives--chefs--doctors--dietitians--were glad to be shown
+a product which at once would make for more _digestible_ foods, more
+_economical_ foods, and better _tasting_ foods.
+
+
+Cooking and History
+
+[Illustration]
+
+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.
+
+[Illustration]
+
+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.
+
+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.
+
+[Illustration]
+
+It seems strange to many that there can be anything _better_ 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.
+
+[Illustration]
+
+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.
+
+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.
+
+
+A Need Anticipated
+
+Great foresight was shown in the making of Crisco.
+
+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 _substitute_, but something _better_ than these fats, some product
+which not only would accomplish as much in cookery, but _a great deal
+more_.
+
+When, therefore, Crisco was perfected, and it was shown that here
+finally was an altogether _new_ and _better_ fat, cookery experts were
+quick to show their appreciation.
+
+In reading the following pages, think of Crisco as a _primary_ cooking
+fat or shortening with even more individuality (because it does
+greater things), than all others.
+
+
+Man's Most Important Food, Fat
+
+No other food supplies our bodies with the _drive_, the vigor, which
+fat gives. No other food has been given so little study in proportion
+to its importance.
+
+Here are interesting facts, yet few housewives are acquainted with
+them:
+
+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 _any other constituent of food_...."
+
+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 _welcome_, rather than repel.
+
+[Illustration]
+
+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.
+
+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 _not_ decompose or break down at frying temperature.
+Crisco does not break down until a degree of heat is reached _above_
+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.
+
+
+Working Towards an Ideal
+
+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 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 _not_ possess. It must have every
+good quality and no bad one.
+
+After years of study, a process was discovered which made possible the
+ideal fat.
+
+The process involved the changing of the composition of vegetable food
+oils and the making of the richest fat or solid _cream_.
+
+[Illustration]
+
+The Crisco Process at the first stage of its development gave, at
+least, the basis of the ideal fat; namely, a purely _vegetable_
+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.
+
+
+Not Marketed Until Perfect
+
+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.
+
+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.
+
+
+A Primary Fat
+
+It was neither a butter, a "compound" nor a "substitute," but _an
+entirely new product_. A _primary_ fat.
+
+In 1911 it was named Crisco and placed upon the market.
+
+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 and because they would have no legal right
+to make it. Crisco is Crisco, and nothing else.
+
+
+Finally Economical
+
+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.
+
+Crisco was not offered for sale as a _substitute_, 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.
+
+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 _mediocre_ quality. The _price_ of Crisco is lower than the
+average price of the best pail lard throughout the year.
+
+[Illustration]
+
+
+Crisco's Manufacture
+
+[Illustration: COOLING IN A ROOM WITH GLASS WALLS]
+
+[Illustration: FILLING BY MACHINERY]
+
+[Illustration: AUTOMATIC LABELLING]
+
+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.
+
+The air for this building is drawn in through an apparatus which
+washes and purifies it, removing the possibility of any dust entering.
+
+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.
+
+
+The Banishment of That "Lardy" Taste in Foods
+
+It was the earnest aim of the makers of Crisco to produce a
+strictly _vegetable_ 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 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.
+
+So Crisco is absolutely _all_ 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.
+
+
+Explanation of "Hidden" Food Flavors.
+
+When the dainty shadings of taste are over-shadowed by a "lardy"
+flavor, the _true_ taste of the food itself is lost. We miss the
+"hidden" or _natural_ 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.
+
+[Illustration]
+
+Take ginger bread for example: The real _ginger_ taste is there. The
+_molasses_ and spice flavors are brought out.
+
+[Illustration]
+
+Or just plain, every-day fried potatoes; many never knew what the real
+_potato_ taste was before eating potatoes fried in Crisco.
+
+Fried chicken has a newness of taste not known before.
+
+New users of Crisco should try these simple foods first and later take
+up the preparation of more elaborate dishes.
+
+
+Butter, Ever Popular
+
+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.
+
+[Illustration]
+
+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.
+
+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.
+
+
+Keep Your Parlor and Your Kitchen Strangers
+
+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 _smoking_
+temperature, ideal frying is accomplished without bringing Crisco to
+its smoking point. On the other hand, it is necessary to heat lard
+"smoking 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.
+
+[Illustration: The Lard Kitchen.]
+
+[Illustration: The Crisco Kitchen--No Smoke.]
+
+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.
+
+Crisco gives up its heat very quickly to the food submerged in it and
+a tender, brown crust almost _instantly_ forms, allowing the inside of
+the potatoes, croquettes, doughnuts, etc., to become _baked_, rather
+than soaked.
+
+[Illustration: Fry this, Then this, Then this--in the same Crisco.]
+
+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.
+
+
+We All Eat Raw Fats
+
+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 used, _you eat raw animal lard_. 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.
+
+[Illustration]
+
+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.
+
+[Illustration]
+
+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
+_now_ eat these rich, yet digestible Crisco dishes.
+
+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 _readily_.
+
+
+The Importance of Giving Children Crisco Foods
+
+[Illustration]
+
+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.
+
+As more attention is given to _present_ feeding, less attention need
+be given to _future_ doctoring. Equip your children with good stomachs
+by giving them wholesome Crisco foods--foods which digest with ease.
+
+They may eat the rich things they enjoy and find them just as
+digestible as many apparently simple foods, if Crisco be used
+properly.
+
+They may eat Crisco doughnuts or pie without being chased by
+nightmares. Sweet dreams follow the Crisco supper.
+
+[Illustration]
+
+
+The Great Variety of Crisco Foods
+
+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.
+
+Many women _begin_ by using Crisco in simple ways, for frying, for
+baking, in place of lard. Soon, however, they learn that Crisco _also_
+takes the place of butter. "Butter richness without butter expense,"
+say the thousands of Crisco users.
+
+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.
+
+
+"A Woman Can Throw Out More with a Teaspoon Than a Man Can Bring Home
+in a Wagon"
+
+[Illustration]
+
+Kitchen expense comes by the _spoonful_. Think of the countless
+spoonfuls of expensive butter used daily, where economical Crisco
+would accomplish the same results at one-third the cost.
+
+It should be remembered that one-fifth less Crisco than butter may be
+used, because Crisco is _richer_ 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 _all_, (100 per cent) shortening.
+
+Remember also that Crisco will average _a lower price per pound
+throughout the year than the best pail lard_. And you can use less
+Crisco than lard, which is a further saving. [Illustration: Hotel
+Kitchen]
+
+[Illustration: Domestic Scientists Use Crisco]
+
+
+Brief, Interesting Facts
+
+Crisco is being used in an increasing number of the better class
+hotels, clubs, restaurants, dining cars, ocean liners.
+
+Crisco has been demonstrated and explained upon the Chautauqua
+platform by Domestic Science experts, these lectures being a part of
+the regular course.
+
+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.
+
+Crisco has taken the place of butter and lard in a number of
+hospitals, where purity and digestibility are of _vital_ importance.
+
+[Illustration: Hospital Dietetic Class]
+
+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.
+
+[Illustration: The Kosher Seal]
+
+Campers find Crisco helpful in many ways. Hot climates have little
+effect upon its wholesomeness.
+
+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.
+
+[Illustration]
+
+Practically every grocer who has a good trade in Crisco, uses it in
+his own home.
+
+Crisco is sold by net weight. You pay _only_ for the Crisco--not the
+can. Find the net weight of what you have been using.
+
+Bread and cake keep fresh and moist much longer when Crisco is used.
+
+[Illustration]
+
+Women have written that they use empty Crisco tins for canning
+vegetables and fruits, and as receptacles for kitchen and pantry use.
+
+
+Crisco's Manufacture Scientifically Explained
+
+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.
+
+Linoline, Oleine, Stearine.
+
+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.
+
+Though seemingly so much alike, there is a marked difference in the
+physical properties of these components.
+
+Linoline which has the lowest percentage of hydrogen, is unstable and
+tends to turn rancid.
+
+Oleine is stable, has no tendency to turn rancid and is easily
+digested.
+
+Stearine is both hard and indigestible.
+
+The Crisco process adds enough hydrogen to change almost all the
+linoline into nourishing digestible oleine.
+
+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.
+
+ * * * * *
+
+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 _all_ have been tested by her.
+
+We have undertaken to submit a comprehensive list of recipes for your
+use, which will enable you to serve menus of wide variety.
+
+We hope that you have enjoyed reading this little volume and that you
+will derive both help and satisfaction from the recipes.
+
+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 _any_ woman
+is able to achieve excellent results by mixing thought with Crisco.
+
+Let us know how you progress.
+
+Yours respectfully,
+
+[Illustration: The Procter & Gamble Co.]
+
+
+
+
+_Things to Remember in Connection with These Recipes_
+
+
+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.
+
+[Illustration: Use level measurements]
+
+In making sauces, thoroughly blend the flour and Crisco before adding
+the milk.
+
+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.
+
+When using in place of butter, add salt in the proportion of one level
+teaspoonful to one cup of Crisco.
+
+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.
+
+[Illustration]
+
+In deep frying, do not wait for Crisco to smoke. (See page 35.)
+
+
+
+
+_Remember That_--
+
+
+_When pie crust is tough:_ 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.
+
+_When fried foods absorb:_ 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.
+
+_When cake is not a success:_ 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.
+
+_When cake or other food is not flavory:_ Salt should have been added
+to the Crisco, for Crisco contains no salt.
+
+_When there is smoke in the kitchen:_ Crisco has been burned or heated
+too high for frying. Or some may have been on the _outside_ of the pan
+or kettle.
+
+_When Crisco is too hard:_ Like butter, it is susceptible to heat and
+cold. Simply put in a warmer place.
+
+
+
+
+_Hints to Young Cooks_
+
+_Also, How to Choose Foods, Methods of Cooking, Cooking Time Table,
+The Art of Carving_, by MARION HARRIS NEIL.
+
+
+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.
+
+Throughout this book the measurements are level
+
+[Illustration]
+
+
+
+
+_How to Choose Foods_
+
+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.
+
+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.
+
+
+Beef
+
+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.
+
+
+Mutton
+
+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.
+
+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, 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.
+
+
+Lamb
+
+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.
+
+
+Veal
+
+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.
+
+
+Pork
+
+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.
+
+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 _must_ 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 very
+common disease among pigs, and one particularly unwholesome to the
+consumer.
+
+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.
+
+
+Ham--Bacon
+
+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.
+
+
+Venison
+
+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.
+
+
+Hares and Rabbits
+
+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.
+
+
+Poultry
+
+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.
+
+_Turkeys_ 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."
+
+_Geese_ 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 when the bill is open. The male is generally the
+more expensive, though the female is usually more delicate in flavor.
+
+_Pigeons_ always should be young and extremely fresh, and when so,
+they are plump and fat, with pliable smooth feet.
+
+NOTE--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.
+
+_Guinea-fowl_ are judged like poultry, but require hanging for some
+time.
+
+
+Fish
+
+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.
+
+_Salmon_ 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.
+
+_Trout_, in spite of the difference in size, may be judged by the
+same rule as salmon. However, it will not bear keeping, deteriorating
+rapidly.
+
+_Cod_, 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.
+
+_Herrings_ 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.
+
+_Mackerel_ 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.
+
+_Smelts_ should be stiff and silvery, with a delicate perfume faintly
+suggestive of cucumber.
+
+_Halibut_ is a wholesome fish. It should be middling size, thick and
+of a white color.
+
+_Lobsters, Crabs, Prawns, and Shrimps_ 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.
+
+
+Vegetables
+
+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.
+
+
+Eggs
+
+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.
+
+[Illustration]
+
+
+
+
+_Methods of Cooking_
+
+
+There are seven chief methods of cooking meat--roasting, boiling,
+baking, stewing, frying, broiling and poaching.
+
+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.
+
+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.
+
+Braising and steaming are combinations and modifications of these
+methods.
+
+
+Roasting
+
+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.
+
+
+Oven Roasting
+
+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 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.
+
+The excellence of a roast depends to a great extent upon the amount of
+basting it receives.
+
+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.
+
+In warm weather joints require slightly less time for roasting than in
+cold.
+
+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.
+
+
+Boiling
+
+Boiling (of fresh meat).--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 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.
+
+
+Baking
+
+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.
+
+
+Stewing
+
+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.
+
+
+Broiling
+
+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
+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.
+
+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.
+
+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.
+
+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.
+
+
+Frying
+
+Frying may be looked on as a derivative of broiling, and passes by
+easy stages, from broiling on a slightly greased metal plate, or
+_sauteing_ 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 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.
+
+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.
+
+Use _plenty_ 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 _all_ frying,
+merely by straining out food particles after each frying.
+
+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.
+
+Let Crisco get hot gradually in the pan. Do not put into an already
+hot container. No fat should be treated in this manner.
+
+
+
+
+Do Not Wait for Crisco to Smoke
+
+
+Heat Crisco until a crumb of bread becomes a golden brown in
+
+60 seconds for raw dough mixtures, as crullers, fritters, etc.
+
+40 seconds for cooked mixtures, as croquettes, codfish balls, etc.
+
+20 seconds for French fried potatoes.
+
+Seconds may be counted thus: one hundred and one, one hundred and two,
+etc.
+
+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.
+
+When prepared, the foods must be placed in the basket, not too many
+at a time or too close together, and then lowered 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.
+
+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.
+
+
+To Clarify
+
+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. 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.
+
+[Illustration]
+
+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.
+
+
+Steaming
+
+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.
+
+
+Braising
+
+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.
+
+
+Poaching and Marinating
+
+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 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.
+
+
+Cooking in Earthenware
+
+Stone or earthenware cooking appliances are used to very great
+advantage for various forms of preparing food. For the homely
+_pot-au-feu_ 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.
+
+[Illustration]
+
+
+
+
+ _Time Table for Cooking_
+
+ Baking
+
+ Beef, loin or ribs, rare, per lb. 8 to 10 minutes
+ Beef, loin or ribs, well done, per lb. 12 to 16 minutes
+ Beef, ribs, rolled, rare 12 to 15 minutes
+ Beef, ribs, rolled, well done 15 to 18 minutes
+ Beef, fillet, rare 20 to 30 minutes
+ Beef, fillet, well done 60 minutes
+ Mutton, leg, rare, per lb. 10 minutes
+ Mutton, leg, well done, per lb. 14 minutes
+ Mutton, forequarter, stuffed, per lb. 15 to 25 minutes
+ Lamb, well done, per lb. 15 to 20 minutes
+ Veal, well done, per lb. 18 to 22 minutes
+ Pork, well done, per lb. 20 minutes
+ Venison, rare, per lb. 10 minutes
+ Chicken, per lb. 15 to 20 minutes
+ Turkey, nine lbs. 3 hours
+ Goose, nine lbs. 2-1/2 hours
+ Duck, domestic 1 to 1-1/4 hours
+ Duck, wild 20 to 30 minutes
+ Grouse 25 to 30 minutes
+ Ham 4 to 6 hours
+ Fish, 3 or 4 lbs. 45 to 60 minutes
+ Small fish and fillets 20 minutes
+ Beans with pork 6 to 8 hours
+ Bread, white loaf 45 to 60 minutes
+ Graham loaf 35 to 45 minutes
+ Baking powder biscuits 12 to 15 minutes
+ Gems 25 to 30 minutes
+ Quick doughs 8 to 15 minutes
+ Cookies 8 to 10 minutes
+ Gingerbread 20 to 30 minutes
+ Sponge cake 45 to 60 minutes
+ Cake, layer 20 to 30 minutes
+ Cake, loaf 40 to 60 minutes
+ Fruit cake 2 to 3 hours
+ Cake, wedding 3 to 5 hours
+ Cakes, small 15 to 25 minutes
+ Batter puddings 35 to 45 minutes
+ Pies 30 to 50 minutes
+ Tarts 15 to 20 minutes
+ Patties 15 to 25 minutes
+ Vol-au-vent 50 to 60 minutes
+ Muffins, yeast 30 minutes
+ Muffins, baking powder 20 to 25 minutes
+ Indian pudding 2 to 3 hours
+ Rice or tapioca pudding 1 hour
+ Bread puddings 45 to 60 minutes
+ Scallop dishes 15 to 20 minutes
+ Custard 35 to 45 minutes
+ Custard in cups 20 to 25 minutes
+
+
+ Boiling
+
+ MEATS 2 to 6 hours
+ Corned meat 4 to 6 hours
+ Ox tongue 3 to 4 hours
+ Ham, 12 to 14 lbs 4 to 5 hours
+ Turkey, 10 lbs 3 to 3-1/2 hours
+ Fowl, 4 to 5 lbs 2 to 3 hours
+ Chicken, 3 lbs 1 to 1-1/2 hours
+ Fish, 2 to 5 lbs 30 to 45 minutes
+ Lobster 25 to 30 minutes
+ Cod, 3 to 5 lbs 20 to 30 minutes
+ Haddock, 3 to 5 lbs 20 to 30 minutes
+ Halibut, thick piece, per lb 15 minutes
+ Salmon, thick piece, per lb 10 to 15 minutes
+ Asparagus 20 to 30 minutes
+ Beans, shell or string 1 to 3 hours
+ Beets, young 50 minutes
+ Beets, old 3 to 4 hours
+ Brussels Sprouts 15 to 20 minutes
+ Cabbage 35 to 60 minutes
+ Carrots 1 hour
+ Cauliflower 25 to 30 minutes
+ Corn 12 to 20 minutes
+ Macaroni 20 to 35 minutes
+ Turnips 30 to 45 minutes
+ Onions 45 to 60 minutes
+ Parsnips 30 to 45 minutes
+ Spinach 15 to 20 minutes
+ Tomatoes, stewed 15 to 20 minutes
+ Rice 20 to 30 minutes
+
+
+ Broiling
+
+ Steak, 1 inch thick 4 to 10 minutes
+ Steak, 1-1/2 inches thick 8 to 12 minutes
+ Lamb or mutton chops 6 to 10 minutes
+ Chicken 20 minutes
+ Quails 8 minutes
+ Squabs 10 to 12 minutes
+ Shad, whitefish and bluefish 15 to 20 minutes
+ Fish slices 12 to 15 minutes
+ Liver 4 to 5 minutes
+
+
+ Frying
+
+ Smelts and other small fish 3 to 5 minutes
+ Breaded chops 5 to 8 minutes
+ Potatoes, raw 4 to 8 minutes
+ Fish balls and croquettes 1 minute
+ Muffins, fritters, and doughnuts 3 to 5 minutes
+
+
+ Weights and Measures
+
+
+ 27-1/3 grains 1 dram
+ 16 drams 1 ounce
+ 16 ounces 1 pound
+ 1 teaspoonful 60 drops
+ 3 teaspoonfuls 1 tablespoonful
+ 4 tablespoonfuls 1 wineglass, 1/2 gill, or 1/4 cup
+ 16 tablespoonfuls 1 cup
+ 2 gills 1 cup
+ 2 cups 1 pint
+ 2 pints 1 quart
+ 4 quarts 1 gallon
+ 2 tablespoonfuls Crisco 1 ounce
+ 2 tablespoonfuls salt 1 ounce
+ 2 tablespoonfuls sugar 1 ounce
+ 4 tablespoonfuls flour 1 ounce
+ 1 tablespoonful liquid 1/2 ounce
+ 1 square chocolate 1 ounce
+ 1/3 cupful chopped nut meats (blanched) 1 ounce
+ 1 cupful currants 1/4 pound
+ 1 cupful crumbs 1/4 pound
+ 4-1/3 cupfuls coffee 1 pound
+ 3-1/2 cupfuls confectioners' sugar 1 pound
+ 4-1/2 cupfuls graham flour 1 pound
+ 2-2/3 cupfuls oatmeal 1 pound
+ 5 cupfuls rolled oats 1 pound
+ 4-1/3 cupfuls rye meal 1 pound
+ 1-7/8 cupfuls rice 1 pound
+ 2-1/3 cupfuls dry beans 1 pound
+ 2 cupfuls granulated sugar 1 pound
+ 2-2/3 cupfuls brown sugar 1 pound
+ 2-2/3 cupfuls powdered sugar 1 pound
+ 1 cupful (volume) 8 ounces
+ 1 cupful water 8-1/3 ounces
+ 1 pint butter 1 pound
+ 1 quart-flour 1 pound
+ 10 small or 9 medium eggs 1 pound
+
+
+
+
+All materials are measured level, i.e., by filling spoon or cup more
+than full and leveling with a case knife.
+
+To measure meal, flour, sugar and similar ingredients, sift lightly
+into the measure, then level.
+
+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.
+
+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.
+
+_Use level measurements in all recipes in this book._
+
+
+
+
+_The Art of Carving_
+
+
+Carving is an art, and one which anybody, with a knowledge of a few
+general directions, can acquire easily.
+
+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.
+
+_To carve a fowl_, 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.
+
+_A turkey_ 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.
+
+_To carve a goose_, 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, 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.
+
+_Quails_ merely are split down the back, as also are pigeons, giving a
+half to each person.
+
+_To carve loin of mutton,_ 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.
+
+_To carve leg of mutton,_ 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.
+
+_To carve forequarter of mutton or lamb._ 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.
+
+_To carve rabbit or hare._ In either case first separate legs and
+shoulders; then cut the back part across, into two parts. 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.
+
+_To carve sirloin of beef,_ 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.
+
+_To carve ham._ 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.
+
+_To carve ox-tongue._ 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.
+
+_To carve fish._ 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.
+
+[Illustration]
+
+
+
+
+Six Hundred and Fifteen Tested Recipes
+
+"Calendar of Dinners"
+
+[Illustration: Crisco]
+
+by Marion Harris Neil
+
+
+
+
+SOUPS
+
+
+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--i.e. peas, beans, and lentils--is
+used as the thickening medium.
+
+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.
+
+[Illustration]
+
+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 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.
+
+Consomme 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.
+
+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.
+
+
+
+Asparagus Soup
+
+ 40 heads asparagus
+ 3 tablespoonfuls flour
+ 3 tablespoonfuls Crisco
+ 1/2 cupful cream
+ 1 quart white stock
+ 1 bunch herbs
+ 1 bay leaf
+ 4 sprigs parsley
+ 2 egg yolks
+ 1 blade mace
+ Salt and white pepper to taste
+ 1 onion
+
+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.
+
+
+
+Cheese Soup
+
+ 4 tablespoonfuls grated cheese
+ 3 quarts clear soup stock
+ 1-1/2 cupfuls flour
+ 4 tablespoonfuls Crisco
+ 2 cupfuls cream
+ 2 eggs
+ Salt, pepper, and paprika to taste
+ Finely grated cheese
+
+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.
+
+
+
+Cream of Tomato Soup
+
+ 2 tablespoonfuls flour
+ 1-1/2 tablespoonfuls Crisco
+ 1 cupful milk
+ 2-1/2 cupfuls strained tomato juice
+ 1 teaspoonful celery salt
+ Salt, pepper, and paprika to taste
+ Pinch baking soda
+ 1 tablespoonful tomato catsup
+
+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.
+
+
+
+Fish Soup
+
+ 1 lb. cod, or other white fish
+ 2 tablespoonfuls Crisco
+ 1 quart white stock, or half milk and half water
+ 1 small carrot
+ 1 small onion
+ 1 stalk celery
+ 3 parsley sprigs
+ 1 blade mace
+ 2 egg yolks
+ 1/2 cupful cream
+ 1 lemon
+ 2 tablespoonfuls flour
+ 1 teaspoonful chopped parsley
+
+ Dry toast
+
+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.
+
+
+
+Lentil Soup
+
+ 1 cupful lentils
+ 2 cupfuls milk
+ 3 tablespoonfuls Crisco
+ 3 pints stock or water
+ 1 onion
+ 1 carrot
+ 2 stalks celery
+ 1 tablespoonful flour
+ 1 bay leaf
+ Salt and pepper to taste
+ 1/4 cupful cream
+ Croutons
+
+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.
+
+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.
+
+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.
+
+
+
+Lobster Bisque
+
+ 1 can lobster
+ 1 cupful breadcrumbs
+ 1 quart milk
+ 1 quart water
+ 1 tablespoonful flour
+ 1/4 cupful Crisco
+ Salt, pepper, red pepper, and grated nutmeg to taste
+ Squares fried bread
+ Thin lemon slices
+
+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.
+
+
+
+Norfolk Puree
+
+ 1/2 cupful barley, pearl
+ 1 quart water
+ 3 pints white stock
+ 1/2 cupful cream
+ 1 yolk of egg
+ 2 tablespoonfuls Crisco
+ 4 tablespoonfuls cooked carrot balls
+ 4 tablespoonfuls cooked peas
+ Salt, pepper, and paprika to taste
+ Diced toast or fried bread
+
+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 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.
+
+
+
+Soup Verte
+
+ 4 tablespoonfuls flour
+ 3 tablespoonfuls Crisco
+ 2 quarts stock
+ 1 bunch parsley
+ 1 lb. spinach
+ 1 bunch parsley
+ 1 teaspoonful sugar
+ 2 egg yolks
+ 1 lemon
+ Salt and pepper to taste
+
+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.
+
+
+
+Thick Rice Soup
+
+ 2 pints water or stock
+ Salt and pepper to taste
+ 2 small onions
+ 2 tablespoonfuls Crisco
+ 1 cupful rice
+ 1 cupful canned tomatoes, or 4 fresh ones
+
+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.
+
+[Illustration]
+
+
+
+
+FISH
+
+
+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.
+
+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.
+
+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.
+
+[Illustration]
+
+_To bone fish._ 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.
+
+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.
+
+
+
+Baked Halibut
+
+ 2 lbs. halibut
+ 1 cupful tomatoes
+ 2 tablespoonfuls flour
+ 2 tablespoonfuls Crisco
+ 3/4 teaspoonful salt
+ 1/8 teaspoonful pepper
+
+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.
+
+
+
+Baked Salmon with Colbert Sauce
+
+ 1 slice salmon, 1-1/2 lbs. in weight
+ 4 tablespoonfuls melted Crisco
+ 1 tablespoonful chopped parsley
+ 1 tablespoonful tarragon vinegar
+ 1 chopped shallot, gherkin and anchovy
+ Salt, pepper, and red pepper to taste and water
+
+ For Sauce
+
+ 4 tablespoonfuls Crisco
+ 2 tablespoonfuls flour
+ 1 teaspoonful lemon juice
+ 3 anchovies
+ 1 tablespoonful chopped parsley
+ Pepper to taste
+ 2 cupfuls fish stock, or milk and water
+
+_For fish._ 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.
+
+_For sauce._ 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.
+
+
+
+Baked Shad
+
+ 1 shad weighing 4 lbs.
+ 1/4 lb. mushrooms
+ 1/2 cupful Crisco
+ 2 tablespoonfuls chopped parsley
+ 2 tablespoonfuls chopped chives
+ 1 cupful breadcrumbs
+ 1 egg
+ Salt and white pepper
+ Salt pork
+ 1 cupful cream
+ 1 teaspoonful cornstarch
+
+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.
+
+
+
+Cassolettes of Fish
+
+ 1/2 lb. cold cooked fish or shrimps
+ 1/2 cupful milk
+ 4 tablespoonfuls Crisco
+ 1/2 cupful water
+ 2 tablespoonfuls cream 2 eggs
+ 4 tablespoonfuls flour
+ Salt, pepper, and red pepper to taste
+ 1 teaspoonful lemon juice
+ 2 lbs. cooked potatoes
+
+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.
+
+Sufficient for ten cassolettes.
+
+
+
+Dressed Crab
+
+ 1 good sized heavy crab
+ 6 tablespoonfuls Crisco
+ 2 tablespoonfuls breadcrumbs
+ 3 tablespoonfuls olive oil
+ 2 tablespoonfuls vinegar
+ 1 tablespoonful chopped parsley
+ Crisp lettuce leaves
+ Salt and pepper to taste
+
+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 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.
+
+
+
+Curried Cod
+
+ 2 lbs. cod
+ 1/4 cupful Crisco
+ 2 cupfuls white stock
+ 1 tablespoonful flour
+ 2 teaspoonfuls curry powder
+ 1 medium-sized onion
+ 1 tablespoonful lemon juice
+ Salt, pepper, and red pepper to taste
+ 2 cupfuls plain boiled rice
+ 2 tablespoonfuls chopped cocoanut
+
+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.
+
+
+
+Flounder a la Creme
+
+ 1 flounder about 2 lbs.
+ 2 cupfuls milk
+ 1 tablespoonful cream
+ 3 tablespoonfuls Crisco
+ 1 blade mace
+ 6 whole white peppers
+ 4 tablespoonfuls flour
+ Lemon juice
+ Salt and pepper to taste
+
+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.
+
+
+
+Flounder a la Turque
+
+ For Fish
+
+ 1 large flounder
+ 1 teaspoonful chopped parsley
+ 3 tablespoonfuls breadcrumbs
+ 2 tablespoonfuls Crisco
+ 1/2 teaspoonful powdered herbs
+ 1 pinch powdered mace
+ Salt, pepper, and red pepper to taste
+ 1/2 cupful picked shrimps
+
+ For Sauce
+
+ 1/2 lemon
+ 1 egg
+ 1/2 cupful melted Crisco
+ 1 yolk of egg
+ 1/2 teaspoonful mustard
+ 1/2 teaspoonful salt
+ 1 pinch red pepper
+ 1 tablespoonful vinegar
+ 2 chopped gherkins
+
+ 1 teaspoonful chopped parsley
+
+_For fish._ 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.
+
+_For sauce._ 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.
+
+
+
+Fish Pudding
+
+_(Kate B. Vaughn)_
+
+ For Pudding
+
+ 2 lbs. cooked fish
+ 1 cupful milk
+ 1 tablespoonful flour
+ 1 tablespoonful Crisco
+ 2 eggs
+ Salt and pepper to taste
+ 1/4 teaspoonful onion juice
+ 1 tablespoonful Worcestershire sauce
+ Cream sauce
+
+ For Sauce
+
+ 3 tablespoonfuls flour
+ 3 tablespoonfuls Crisco
+ 1 slice carrot
+ 1 slice onion
+ 1 slice celery
+ 1 blade of mace
+ 1 bay leaf
+ 6 whole peppers
+ 1 sprig of parsley
+ 1/4 teaspoonful salt
+
+ 1 cupful thick cream
+
+_For pudding._ 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.
+
+_For sauce._ 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.
+
+
+
+Fried Fish
+
+ Fish
+ Crisco
+ 1 egg
+ Salt and pepper to taste
+ Crumbs
+ Sauce
+
+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.
+
+_Sauce_. 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.
+
+
+
+Fried Lobster with Horseradish Sauce
+
+ 1 boiled lobster
+ Crisco for frying
+ 1 egg
+ Breadcrumbs
+ 1 cupful thick cream
+ Salt and paprika to taste
+ 2 tablespoonfuls grated horseradish
+
+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.
+
+
+
+Gateau of Fish
+
+ For Fish
+
+ 1-1/2 lbs. cooked white fish
+ 3 tablespoonfuls Crisco
+ 1/2 cupful breadcrumbs
+ 1/2 cupful milk
+ 2 eggs
+ 1 teaspoonful chopped parsley
+ 1 teaspoonful anchovy paste or extract
+ Salt and pepper to taste
+ Lemon slices
+
+ Dutch or oyster sauce
+
+ For Sauce
+
+ 2 tablespoonfuls flour
+ 2 tablespoonfuls Crisco
+ 1 cupful milk
+ 1/2 cupful oyster liquor
+ 1 teaspoonful lemon juice
+ Salt, pepper, and red pepper to taste
+ 2 hard-cooked eggs
+
+ 1 dozen small oysters
+
+_For fish._ 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.
+
+_For sauce._ 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.
+
+
+
+Oyster Shortcake
+
+ 2 cupfuls flour
+ 2 teaspoonfuls baking powder
+ 1/2 teaspoonful salt
+ 3/4 cupful milk
+ 1 quart oysters
+ 1/2 cupful Crisco
+ 2 tablespoonfuls cornstarch
+ 1/4 cupful cream
+ Salt and pepper to taste
+
+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.
+
+Sufficient for one large shortcake.
+
+
+
+Salmon Mold
+
+ 1 can salmon
+ 2 tablespoonfuls Crisco
+ 1/2 cupful rolled crackers
+ 3 eggs
+ 1 tablespoonful Worcestershire sauce
+ Salt and pepper to taste
+
+ Sauce
+
+ 1 tablespoonful Crisco
+ 1 tablespoonful flour
+ 1 egg
+ 1 cupful milk
+ Salt and pepper to taste
+ Parsley
+
+_For the mold._ 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.
+
+_For sauce._ 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.
+
+Sufficient for one small loaf.
+
+[Illustration]
+
+
+
+
+MEATS
+
+[Illustration]
+
+
+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 _rationale_ of the cook's
+art chiefly depends. Good cooking can make any meat tender, and bad
+cooking can make any meat tough.
+
+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.
+
+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.
+
+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
+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.
+
+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.
+
+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.
+
+[Illustration]
+
+
+
+Beef Collops
+
+ 1 lb. hamburg steak
+ 1 chopped onion
+ 2 tablespoonfuls Crisco
+ 1 cupful water or stock
+ 1 tablespoonful flour
+ Salt and pepper to taste
+ 1 teaspoonful mushroom catsup or Worcestershire sauce
+ Sippets of toast or croutons
+ Mashed potatoes or plain boiled rice
+
+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. 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.
+
+
+
+Braised Loin of Mutton
+
+ 3 lbs. loin mutton
+ 3 tablespoonfuls Crisco
+ 1 celery stalk
+ 1/2 teaspoonful whole white peppers
+ 1 bunch sweet herbs
+ Salt, pepper, and red pepper to taste
+ 1 turnip
+ 1 carrot
+ 3 cloves
+ 2 sprigs parsley
+ 4 tablespoonfuls flour
+ 12 button mushrooms
+ 1 onion
+
+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.
+
+
+
+Chicken a la Tartare
+
+ 1 young chicken
+ 1 egg
+ 3/4 cupful Crisco
+ Breadcrumbs
+ Salt and pepper to taste
+ Mixed pickles
+ Tartare sauce
+
+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.
+
+
+
+Chicken en Casserole
+
+ 1 tender chicken for roasting
+ 1/2 cupful Crisco
+ Salt and pepper
+ 1 pint hot water
+ 1 cupful hot sweet cream
+ 2 cupfuls chopped mushrooms
+ 1 tablespoonful chopped parsley
+
+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 longer. Serve hot in the casserole. Oysters are sometimes
+substituted for mushrooms, and will be found to impart a pleasing
+flavor.
+
+
+
+Curried Ox-Tongue
+
+ 6 slices cooked ox-tongue
+ 3 tablespoonfuls Crisco
+ 2 teaspoonfuls curry powder
+ 6 chopped mushrooms
+ 1 cupful brown sauce
+ 1 dinner roll
+ 1 egg
+ 1 cupful boiled rice
+
+_For tongue._ 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.
+
+_For brown sauce._ 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.
+
+Sufficient for 6 slices.
+
+
+
+Fried Chicken
+
+ Chicken
+ Crisco
+
+Select young tender chickens and disjoint. Wash carefully and let
+stand over night in refrigerator.
+
+A
+
+_(Kate B. Vaughn)_
+
+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.
+
+B
+
+_(Kate B. Vaughn)_
+
+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.
+
+C
+
+_(Kate B. Vaughn)_
+
+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.
+
+D
+
+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.
+
+E
+
+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.
+
+
+
+Fried Chicken, Mexican Style
+
+ 1 tender chicken
+ Salt and pepper to taste
+ 1 clove garlic
+ 1 seeded green pepper
+ 2 large tomatoes
+ 5 tablespoonfuls Crisco
+ Corn croquettes
+
+
+ For Croquettes
+
+ 2 tablespoonfuls Crisco
+ 1 can or 14 ears corn
+ 2 tablespoonfuls flour
+ 2 cupfuls milk
+ 1/2 teaspoonful sugar
+ Pepper and salt to taste
+ 1 egg
+ Breadcrumbs
+
+_For chicken._ 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.
+
+_For croquettes._ 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.
+
+
+
+Fried Sweetbreads
+
+ Sweetbreads
+ Egg
+ Breadcrumbs
+ Crisco
+ Peas or new Potatoes
+ Rich brown gravy
+
+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 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.
+
+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.
+
+
+
+Kidney Omelet
+
+ 4 kidneys
+ 6 tablespoonfuls Crisco
+ 6 eggs
+ Salt and pepper to taste
+ 1 tablespoonful chopped parsley
+ 2 tablespoonfuls cream
+
+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.
+
+
+
+Macaroni and Round Steak
+
+ 1/2 package macaroni
+ 1/2 can tomatoes
+ 3 tablespoonfuls Crisco
+ 2 onions
+ Salt and pepper to taste
+ 1/2 cupful grated cheese
+ 1 lb. round steak
+ 1/2 cupful breadcrumbs
+
+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.
+
+
+
+Meat Cakes
+
+ 1 lb. round steak
+ 3 tablespoonfuls melted Crisco
+ 3 small onions
+ 1 tablespoonful chopped parsley
+ 2 eggs
+ 1/4 lb. grated cheese
+ 2 cupfuls breadcrumbs
+ Salt, pepper, and paprika to taste
+ Tomato sauce
+
+
+ For Sauce
+
+ 4 tablespoonfuls Crisco
+ 1 carrot
+ 1 turnip
+ 2 onions
+ 3 tablespoonfuls flour
+ 2 cupfuls stock
+ 1 can or 1/2 lb. fresh tomatoes
+ 1 tablespoonful tomato catsup
+ 1 bunch sweet herbs
+ Salt, pepper, and red pepper
+ to taste
+ 1 blade mace
+ 1 bay leaf
+
+_For meat cakes._ 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.
+
+_For sauce._ 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.
+
+Sufficient for twelve meat cakes.
+
+
+
+Roast Turkey
+
+ For Stuffing
+
+ 1 quart fine breadcrumbs
+ 4 tablespoonfuls Crisco
+ 11/2 teaspoonfuls salt
+ 2 tablespoonfuls chopped onion
+ 1 lemon
+ 1 tablespoonful chopped parsley
+ 1/4 teaspoonful powdered thyme
+ 1/4 teaspoonful white pepper
+ 1 egg
+ 1 cupful country sausage
+ A little warm water
+ 1 turkey
+ Salt pork
+
+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.
+
+
+
+Roast with Spaghetti
+
+ 2 tablespoonfuls flour
+ 3 lbs. sirloin steak
+ 2 tablespoonfuls Crisco
+ 1 large onion
+ 1/4 lb. bacon
+ Salt and pepper to taste
+ 1/2 cupful water
+ 1/2 can tomatoes
+ 1 cupful cooked peas
+ 1 cupful cooked spaghetti
+ 1 cupful cooked mushrooms
+ 8 stuffed olives
+
+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 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.
+
+
+
+Sirloin Steak with Fried Apples
+
+ 1 sirloin steak weighing 2 lbs.
+ 3 tablespoonfuls melted Crisco
+ 1 teaspoonful salt
+ 1/2 teaspoonful white pepper
+ 4 tart apples
+ Milk
+ Flour
+
+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.
+
+
+
+
+VEGETABLES
+
+[Illustration]
+
+
+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.
+
+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.
+
+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.
+
+Potatoes should be peeled thinly, or, if new, merely brushed or rubbed
+with a coarse cloth to get the skin off. 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.
+
+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.
+
+
+
+Baked Parsnips
+
+ 1/2 cupful Crisco
+ 5 parsnips
+ Salt and pepper to taste
+
+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.
+
+
+
+Brussels Sprouts with Crisco
+
+ 1/2 cupful Crisco
+ 2 baskets brussels sprouts
+ 1/2 cupful grated cheese
+
+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.
+
+Sufficient for one dish.
+
+
+
+Colcannon
+
+ 3 tablespoonfuls Crisco
+ 1/2 lb. cold cooked potatoes
+ 1/2 lb. cold cooked cabbage
+ 1 onion
+ Salt and pepper to taste
+
+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.
+
+
+
+Lentils and Rice
+
+ 3 tablespoonfuls Crisco
+ 1/2 cupful lentils
+ 1/2 cupful milk
+ 1/2 cupful water
+ 1 teaspoonful curry powder
+ 1 small onion
+ 1 tablespoonful lemon juice
+ 1 cupful boiled rice
+ Salt and pepper to taste
+
+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.
+
+
+
+Corn Fritters
+
+ 1 tablespoonful melted Crisco
+ 1 can crushed corn
+ 1 cupful flour
+ 1 teaspoonful baking powder
+ 2 teaspoonfuls salt
+ 1/4 teaspoonful white pepper
+ 3 tablespoonfuls milk
+
+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.
+
+Sufficient for twelve fritters.
+
+
+
+Corn, Okra and Tomatoes
+
+ 2 tablespoonfuls Crisco
+ 2 tablespoonfuls sugar
+ Salt and pepper to taste
+ 6 ears corn
+ 6 okra pods
+ 6 tomatoes
+ 2 cupfuls water
+
+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.
+
+
+
+Curried Cauliflower
+
+ 4 tablespoonfuls Crisco
+ 1 cauliflower
+ 1 sliced onion
+ 1 dessertspoonful curry powder
+ 1 tablespoonful lemon juice
+ 1/4 teaspoonful salt
+ 1 cupful stock or water
+
+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.
+
+
+
+Creamed Potatoes au Gratin
+
+ 2 tablespoonfuls Crisco
+ 1 quart peeled and diced potatoes
+ 2 cupfuls milk
+ 1 tablespoonful flour
+ 1 cupful grated cheese
+ 1 teaspoonful salt
+ 1/4 teaspoonful white pepper
+ Few breadcrumbs
+
+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.
+
+
+
+Eggplant en Casserole
+
+ 4 tablespoonfuls melted Crisco
+ 1 large eggplant
+ 3 small onions
+ 2 garlic cloves
+ 3 tomatoes
+ 1 green pepper
+ Salt and pepper to taste
+
+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.
+
+
+
+Fried Parsley
+
+ Crisco
+ 1 bunch parsley
+ Salt and pepper to taste
+
+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.
+
+
+
+Green Peas a la Maitre d'Hotel
+
+ 4 tablespoonfuls Crisco
+ 1 quart shelled peas
+ Salt and pepper to taste
+ 1 tablespoonful lemon juice
+ 2 sprigs mint
+ 1 tablespoonful chopped parsley
+ 1 teaspoonful sugar
+
+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.
+
+
+
+Jerusalem Artichokes
+
+ 2 tablespoonfuls Crisco
+ 1 lb. artichokes
+ 2 tablespoonfuls flour
+ 1 yolk of egg
+ 2 teaspoonfuls lemon juice
+ 1 1/2 cupfuls milk
+ 2 tablespoonfuls cream
+ Salt and pepper to taste
+ 1 teaspoonful chopped parsley
+ 1/4 cupful vinegar
+ 1 pint boiling milk
+
+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.
+
+
+
+Mushrooms au Gratin
+
+ 4 tablespoonfuls Crisco
+ 14 large mushrooms
+ 1 egg
+ Salt, pepper, and red pepper to taste
+ 1 tablespoonful chopped parsley
+ 2 tablespoonfuls chopped cooked meat
+ 2 tablespoonfuls breadcrumbs
+ 1/2 cupful stock
+ 1 tablespoonful chopped suet
+
+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.
+
+Sufficient for fourteen mushrooms.
+
+
+
+New Potatoes a la France
+
+ 3 tablespoonfuls Crisco
+ 2 lbs. new potatoes
+ 2 sprigs mint
+ 1 teaspoonful salt
+ 1 tablespoonful chopped parsley
+ 1 tablespoonful lemon juice
+
+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.
+
+
+
+Potato Pone
+
+ 2 tablespoonfuls Crisco
+ 1 generous cupful grated raw sweet potatoes
+ 1 cupful molasses
+ 1 cupful milk
+ 1 teaspoonful powdered ginger
+ 1/2 teaspoonful powdered cinnamon
+ 1/2 teaspoonful salt
+ 1 tablespoonful chopped candied orange peel
+ 1/2 cupful sugar
+
+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.
+
+Sufficient for one small pone.
+
+
+
+Savory Lentil Dish
+
+ 4 tablespoonfuls melted Crisco
+ 1 cupful lentils
+ 1 bay leaf
+ 3 springs parsley
+ 1 chopped onion
+ Salt, pepper, and powdered mace to taste
+ 1 cupful boiled rice
+ 1-1/2 cupfuls highly seasoned tomato sauce
+
+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. 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.
+
+
+
+Stuffed Beets
+
+ 2 tablespoonfuls Crisco
+ 6 beets
+ 2 green peppers
+ 2 tablespoonfuls breadcrumbs
+ 1/2 teaspoonful onion juice
+ Salt and pepper to taste
+ Watercress
+
+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.
+
+Sufficient for six beets.
+
+
+
+Stuffed Eggplant
+
+ 3 tablespoonfuls Crisco
+ 3 small eggplants
+ 1/2 cupful breadcrumbs
+ 1-1/2 cupfuls stock
+ 1/2 cupful chopped cooked chicken or veal
+ 1 egg
+ Salt, pepper, and nutmeg to taste
+ 1/2 cupful white wine
+ Criscoed crumbs
+ 1 tablespoonful flour
+ 1 tablespoonful sherry
+
+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.
+
+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.
+
+Sufficient for three eggplants.
+
+
+
+Stuffed Potatoes
+
+(_Kate B. Vaughan_)
+
+ 2 tablespoonfuls melted Crisco
+ 6 large potatoes
+ 2 tablespoonfuls grated cheese
+ 1 yolk of egg
+ Salt and pepper to taste
+
+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.
+
+Sufficient for six potatoes.
+
+
+
+Viennese Carrots
+
+ 2 tablespoonfuls Crisco
+ 1 bunch carrots
+ 1 tablespoonful flour
+ 1/2 teaspoonful sugar
+ 2 tablespoonfuls vinegar
+ Salt and pepper to taste
+ 1 tablespoonful chopped parsley
+ 1 cupful cooked peas
+
+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.
+
+[Illustration]
+
+
+
+
+SALADS
+
+[Illustration]
+
+
+Salads are classified into two groups--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.
+
+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--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.
+
+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 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.
+
+
+
+Apple, Celery and Nut Salad
+
+ For Dressing
+
+ 1 tablespoonful Crisco
+ 1 teaspoonful mustard
+ 1 teaspoonful sugar
+ 1/2 teaspoonful salt
+ 1/4 teaspoonful white pepper
+ 2 eggs
+ 4 tablespoonfuls lemon juice
+ 1 cupful whipped cream
+
+
+ For Salad
+
+ 1 quart chopped apples
+ 1 pint diced celery
+ 1-1/2 cupfuls blanched and shredded almonds
+ 2/3 cupful rolled pecan nut meats
+
+_For salad._ Mix apples, celery and nut meats.
+
+_For dressing._ 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.
+
+
+
+Asparagus Salad
+
+ For Dressing
+
+ 6 tablespoonfuls melted Crisco
+ 1 teaspoonful salt
+ 1/4 teaspoonful paprika
+ Pinch black pepper
+ 1 tablespoonful tarragon vinegar
+ 2 tablespoonfuls cider vinegar
+ 1 tablespoonful chopped cucumber pickles
+ 1 tablespoonful chopped green peppers
+ 1 teaspoonful chopped parsley
+ 1 teaspoonful chopped chives
+ 1 can asparagus or fresh cooked asparagus
+
+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.
+
+
+
+Celery and Almond Salad
+
+ 1 cupful melted Crisco
+ 1 yolk of egg
+ 1 tablespoonful lemon juice
+ 1 tablespoonful vinegar
+ 1 head celery
+ 1/2 cupful blanched almonds
+ 1 crisp lettuce
+ Few drops green color
+ 1/2 teaspoonful sugar
+ 1 teaspoonful salt
+ 1/2 teaspoonful mustard
+ Red pepper to taste
+
+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 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.
+
+
+
+Fruit Salad
+
+ Dressing
+
+ 1 tablespoonful Crisco
+ Pinch of salt
+ 2 tablespoonfuls sugar
+ 2 tablespoonfuls vinegar
+ 2 eggs
+ 1/2 pint whipped cream
+
+
+ Salad
+
+ 24 marshmallows
+ 1 can pineapple
+ 2 juicy apples
+ 6 oranges
+ Lettuce leaves
+
+_For salad._ Cut fruit and marshmallows into small pieces, then mix
+and chill.
+
+_For dressing._ 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.
+
+
+
+Orange and Tomato Salad
+
+ 3 tablespoonfuls melted Crisco
+ 4 tomatoes
+ 4 oranges
+ 1 tablespoonful chopped parsley
+ Tarragon vinegar
+ Salt
+
+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.
+
+
+
+Potato and Nut Salad
+
+ For Dressing
+
+ 5 tablespoonfuls melted Crisco
+ 1 teaspoonful mustard
+ 1 teaspoonful salt
+ 2 teaspoonfuls sugar
+ 2 yolks of eggs
+ 3/4 cupful cream or milk
+ 1/4 cupful vinegar
+
+
+ For Salad
+
+ 3 cupfuls sliced cold potatoes
+ 1 cupful broken hickory nut meats
+ 1 teaspoonful chopped onion
+ Chopped parsley
+ Cold cooked sliced beets
+ Sliced lemon
+ Lettuce leaves
+
+_For dressing._ 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.
+
+_For salad._ Mix potatoes, nuts, and onion together, and place on
+crisp lettuce leaves; pour over dressing and garnish to taste with
+beets, lemon, and parsley.
+
+
+
+Potato and Pimiento Salad
+
+ 1 tablespoonful Crisco
+ 4 potatoes
+ 2 hard-cooked eggs
+ 1/2 can pimientos
+ 1 tablespoonful chopped cucumber pickle
+ 1 teaspoonful salt
+
+
+ Dressing
+
+ 1 tablespoonful Crisco
+ 2 teaspoonfuls dry mustard
+ 1 teaspoonful salt
+ 2 tablespoonfuls sugar
+ 1 lemon
+ 1/2 pint vinegar
+ 2 eggs
+
+_For salad._ 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.
+
+_For dressing._ 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.
+
+
+
+Shrimp Salad
+
+ 2 tablespoonfuls Crisco
+ 1 can shrimps
+ 1 cupful celery cut in cubes
+ 1 cupful tart apples cut in cubes
+ 1 cupful broken Brazil nut meats
+ 1/2 cupful broken English walnut meats
+ Salt and pepper to taste
+ 1 lemon
+ 4 tablespoonfuls vinegar
+ 2 tablespoonfuls water
+ 4 eggs
+ 1 teaspoonful dry mustard
+ 1 teaspoonful salt
+ 1 teaspoonful sugar
+ 1/2 teaspoonful white pepper
+ 1/2 cupful thick cream and 1 cupful whipped cream
+ Crisp lettuce leaves
+
+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.
+
+
+
+
+PUDDINGS
+
+[Illustration]
+
+
+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.
+
+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.
+
+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
+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.
+
+
+
+Apple Dumplings
+
+ 5 apples
+ 4 tablespoonfuls Crisco
+ 2 cupfuls flour
+ 2 teaspoonfuls baking powder
+ 1/2 teaspoonful salt
+ 3/4 cupful milk
+ Sugar
+ Cinnamon
+
+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.
+
+Sufficient for five dumplings.
+
+
+
+Apple Fritters
+
+ 1-1/2 cupfuls flour
+ 2 teaspoonfuls baking powder
+ 1/4 teaspoonful salt
+ 1 egg
+ 1 tablespoonful melted Crisco
+ 3/4 cupful milk
+ 3 apples cut in quarter inch slices
+ 3 tablespoonfuls sugar
+ 1 lemon
+
+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.
+
+Sufficient for twelve fritters.
+
+
+
+Baked Rhubarb Pudding
+
+ 2 cupfuls flour
+ 1/2 teaspoon salt
+ 2 bundles rhubarb
+ 1/2 cupful Crisco
+ 1 lemon
+ 6 tablespoonfuls brown sugar
+ Water
+ 1/2 cupful granulated sugar
+
+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 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.
+
+
+
+Caramel Bread Pudding
+
+ 3 cupfuls breadcrumbs
+ 1 quart hot milk
+ 2 eggs
+ 1 teaspoonful lemon extract
+ Grated nutmeg to taste
+ 1/2 teaspoonful salt
+ 1 cupful sugar
+ 4 tablespoonfuls Crisco
+ Whipped cream
+
+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.
+
+
+
+Caramel Rice Pudding
+
+ 1/3 cupful rice
+ 1/2 teaspoonful lemon extract
+ 3 eggs
+ 2 tablespoonfuls Crisco
+ 1/4 teaspoonful salt
+ 2 cupfuls milk
+ 1/4 cupful sultana raisins
+ 2 tablespoonfuls powdered sugar
+ 1/4 cupful granulated sugar
+
+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.
+
+
+
+Carrot Pudding
+
+ For Pudding
+
+ 1 cupful brown sugar
+ 1 cupful grated carrots
+ 1 cupful grated raw potatoes
+ 3/4 cupful Crisco
+ 1 cupful seeded raisins
+ 1/2 cupful breadcrumbs
+ 1/2 cupful milk
+ 1-1/2 cupfuls flour
+ 1 teaspoonful salt
+ 1 teaspoonful baking powder
+ 1 teaspoonful mixed spices
+ 1 cupful currants
+ Prune sauce
+
+
+ For Sauce
+
+
+ 1/2 lb prunes
+ 1 wineglassful sherry wine
+ 1 lemon
+ 1/2 teaspoonful powdered cinnamon
+
+_For pudding._ 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.
+
+_For sauce._ 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.
+
+
+
+Chocolate Jelly
+
+ 2 squares chocolate
+ 1 tablespoonful Crisco
+ 2 cupfuls boiling water
+ 3/4 cupful sugar
+ 4 tablespoonfuls cornstarch
+ 1/4 teaspoonful salt
+ 1 teaspoonful vanilla extract
+ 1/2 cupful chopped walnut meats
+ Whipped cream
+
+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.
+
+
+
+Cottage Pudding
+
+ 1 cupful sugar
+ 1 egg
+ 1 cupful milk or water
+ 2-1/4 cupfuls flour
+ 2 tablespoonfuls Crisco
+ 2-1/2 teaspoonfuls baking powder
+ 1/2 teaspoonful salt
+ 1 teaspoonful vanilla extract
+ 1 cupful sultana raisins
+
+
+ Sauce
+
+ 1 tablespoonful Crisco
+ 1 cupful sugar
+ 1 egg
+ 1 teaspoonful flour
+ 1/2 teaspoonful vanilla extract
+ 1-1/2 cupfuls boiling water
+
+_For pudding._ 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 and serve with sauce. This pudding may be steamed for one and a
+half hours.
+
+_For sauce_. Mix flour, sugar, and Crisco in small saucepan, then stir
+in egg and boiling water and boil for three minutes. Flavor with the
+vanilla.
+
+
+
+Molasses Sponge Pudding
+
+ 2 cupfuls flour
+ 2 teaspoonfuls powdered ginger
+ 1/2 teaspoonful baking soda
+ 1/2 cupful Crisco
+ 1/2 cupful molasses
+ 1 egg
+ 1 tablespoonful breadcrumbs
+ 3/4 cupful milk
+ 1/2 teaspoonful salt
+
+
+ For Sauce
+
+ 1 teaspoonful Crisco
+ 1 teaspoonful cornstarch
+ 2 tablespoonfuls lemon juice
+ 3 tablespoonfuls molasses
+ 1 cupful hot water
+
+_For pudding_. 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.
+
+_For sauce_. Blend Crisco and cornstarch together, add molasses,
+water, and lemon juice, and boil a few minutes.
+
+
+
+Monica Pudding
+
+ 3 tablespoonfuls melted Crisco
+ 2 cupfuls milk
+ 1/2 cupful flour
+ 3 eggs
+ 1/4 cupful sugar
+ 1/4 teaspoonful salt
+ 1/2 teaspoonful vanilla extract
+
+
+ For Sauce
+
+ 1/4 cupful Crisco
+ 1/2 cupful powdered sugar
+ 1/2 cupful cream
+ 1/2 teaspoonful vanilla extract
+
+_For pudding_. 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.
+
+_For sauce_. Melt Crisco, add sugar, cream and vanilla extract and
+bring to boil.
+
+
+
+Noodle Pudding
+
+ 1 pint noodles
+ 3/4 cupful sugar
+ 4 eggs
+ 1/4 cupful melted Crisco
+ 1 lemon
+ 1/4 cupful blanched and chopped almonds
+ 2 cupfuls milk
+ 1/4 teaspoonful salt
+
+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 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.
+
+
+
+Peach Delights
+
+ 1 quart flour
+ 3 teaspoonfuls baking powder
+ 2 tablespoonfuls sugar
+ 1/2 cupful Crisco
+ 1/2 teaspoonful salt
+ Milk
+ 1 egg
+ 1 teaspoonful lemon extract
+ Peaches, fresh or canned
+ Whipped cream
+
+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.
+
+Sufficient for twenty delights.
+
+
+
+Pineapple Pudding
+
+ For Pudding
+
+ 1 can pineapple
+ 1 cupful sugar
+ 4 tablespoonfuls melted Crisco
+ 1 cupful breadcrumbs
+ 1/4 teaspoonful salt
+ 6 eggs
+ Hard sauce
+
+
+ For Sauce
+
+ 4 tablespoonfuls sugar
+ 1/2 teaspoonful salt
+ 1/2 cupful Crisco
+ 2 tablespoonfuls sherry
+ 4 tablespoonfuls blanched and chopped almonds
+
+_For pudding_. 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.
+
+_For sauce_. Beat Crisco with sugar to a cream, add salt, sherry, and
+almonds.
+
+
+
+Mrs. Vaughn's Plum Pudding
+
+ 1/2 lb. brown sugar
+ 3 eggs
+ 1/4 lb. breadcrumbs
+ 1/2 lb. browned flour
+ 1/2 lb. Crisco
+ 2 teaspoonfuls baking powder
+ 1 teaspoonful salt
+ 1/2 teaspoonful powdered cloves
+ 1/2 teaspoonful powdered cinnamon
+ 1 teaspoonful powdered ginger
+ 1/2 teaspoonful grated nutmeg
+ 1/4 teaspoonful powdered mace
+ 1/2 cupful New Orleans molasses
+ 1/2 cupful brandy (or grape juice)
+ 1/4 cupful lemon juice
+ 1/2 lb. seeded raisins
+ 1/2 lb. sultana raisins
+ 1 lb. currants
+ 1 lb. crystallized fruits, consisting of pineapple, cherries,
+ figs, orange peel, and citron
+
+Chop crystallized fruits, add raisins and currants, then pour brandy
+(or grape juice) over them and let stand several hours. Cream Crisco
+and 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.
+
+Sufficient for two medium-sized puddings or one very large one.
+
+
+
+Rice Pudding
+
+ 1/2 cupful rice
+ 3 cupfuls milk
+ 3/4 cupful sugar
+ 1/4 cupful Crisco
+ 3 eggs
+ Powdered cinnamon to taste
+ 1/4 cupful seeded raisins
+ 1/2 teaspoonful salt
+
+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.
+
+
+
+Walnut Pudding
+
+ 1/2 cupful sugar
+ 2 cupfuls flour
+ 2 teaspoonfuls baking powder
+ 4 tablespoonfuls melted Crisco
+ 1/2 teaspoonful salt
+ 2 eggs
+ 1 cupful milk
+ 1 teaspoonful vanilla extract
+ 1 cupful chopped English walnut meats
+
+
+ For Sauce
+
+ 1 cupful sugar
+ 1/2 cupful water
+ 3 yolks eggs
+ 2 cupfuls whipped cream
+ 1/2 teaspoonful lemon extract
+
+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.
+
+_For sauce_. 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.
+
+Sufficient for nine individual puddings.
+
+
+
+Woodford Pudding
+
+(_Kate B. Vaughn_)
+
+ 1 cupful sugar
+ 3 eggs
+ 1/2 cupful buttermilk
+ 1 teaspoonful baking soda
+ 1-1/2 cupfuls flour
+ 1/2 cupful Crisco
+ 1 cupful blackberry jam
+ 1/2 teaspoonful salt
+ 1/2 teaspoonful grated nutmeg
+
+
+ For Sauce
+
+ 2 tablespoonfuls Crisco
+ 1 cupful whipped cream
+ Powdered sugar
+ 1/4 teaspoonful salt
+
+_For pudding_. 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.
+
+_For sauce_. 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.
+
+
+
+
+SANDWICHES
+
+[Illustration]
+
+
+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.
+
+
+
+Egg and Anchovy Sandwiches
+
+ 3 tablespoonfuls melted Crisco
+ 10 anchovies
+ 3 hard-cooked eggs
+ 2 tablespoonfuls grated cheese
+ 1 teaspoonful curry powder
+ 1/2 teaspoonful lemon juice
+ Salt to taste
+ Brown bread
+ Watercress
+
+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.
+
+Sufficient for fifteen sandwiches.
+
+
+
+Fried Egg Sandwiches
+
+ 2 tablespoonfuls Crisco
+ 4 hard-cooked eggs
+ 2 tablespoonfuls cream
+ Salt, pepper, and red pepper to taste
+ 2 rasped rolls
+ Fritter batter
+
+[Illustration]
+
+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, 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.
+
+Sufficient for twelve sandwiches.
+
+
+
+Hudson Sandwiches
+
+ 2 tablespoonfuls Crisco
+ 1/2 lb. cooked meat
+ 6 stoned olives
+ 1 teaspoonful capers
+ 2 hard-cooked eggs
+ Salt and pepper to taste
+ Crisp lettuce leaves
+ 12 picked shrimps
+ Parsley
+ Brown bread
+
+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.
+
+Sufficient for twenty sandwiches.
+
+
+
+Pimiento Cheese Sandwiches
+
+ 2 tablespoonfuls Crisco
+ 1 cupful diced cheese
+ 1 teaspoonful cornstarch
+ 6 tablespoonfuls milk
+ 1 teaspoonful salt
+ 1 can pimientoes
+ Paprika to taste
+ Graham bread
+
+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.
+
+Sufficient for twenty-five sandwiches.
+
+
+
+Rice Sandwiches
+
+ 1 tablespoonful Crisco
+ 1/2 cupful rice
+ 1 sprig parsley
+ 1 blade mace
+ 1 strip lemon peel
+ 2 tablespoonfuls chopped cooked liver
+ 2 tablespoonfuls chopped cooked ham
+ Salt and pepper to taste
+ Bread
+
+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.
+
+Sufficient for twenty sandwiches.
+
+
+
+Sardine Sandwiches
+
+ 2 tablespoonfuls melted Crisco
+ 1 dozen sardines
+ 1 tablespoonful whipped cream
+ 1 tomato
+ Salt, pepper, and paprika to taste
+ Lettuce leaves
+ Slices of brown or white bread
+
+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.
+
+Sufficient for twelve sandwiches.
+
+
+
+Tomato Sandwiches
+
+ 2 tablespoonfuls Crisco
+ 1 cupful water
+ 1/2 cupful vinegar
+ 2 eggs well beaten
+ 1 teaspoonful salt
+ 1 teaspoonful mustard
+ 1 tablespoonful flour
+ 1-1/2 tablespoonfuls sugar
+ Few grains red pepper
+ Firm ripe tomatoes
+ Bread
+ Whipped cream
+
+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.
+
+Sufficient for thirty sandwiches.
+
+
+
+Tomato and Horseradish Sandwiches
+
+ 1 tablespoonful Crisco
+ 1/4 cupful grated horseradish
+ 1 tomato
+ Bread
+ 1/4 cupful mayonnaise
+ Salt and paprika to taste
+ Parsley
+
+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.
+
+Sufficient for ten sandwiches.
+
+
+
+
+PASTRIES
+
+[Illustration]
+
+
+There are two principal divisions, within which all varieties may be
+included, viz:
+
+1. Short or plain pastries.
+
+2. Flaky pastries.
+
+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.
+
+[Illustration]
+
+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.
+
+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.
+
+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.
+
+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.
+
+
+
+Plain Crisco Pastry
+
+ 1-1/2 cupfuls flour
+ 1/2 cupful Crisco
+ 1/2 teaspoonful salt
+ Cold water
+
+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.
+
+Sufficient for one small pie.
+
+
+
+The New Crisco Pastry
+
+ 2 cupfuls flour
+ 3/4 cupful Crisco
+ 1 egg
+ 1 tablespoonful lemon juice
+ Sufficient cold water to hold mixture together
+ 3/4 teaspoonful salt
+
+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.
+
+Sufficient for two pies.
+
+
+
+Tip Top Pastry
+
+ 1/2 teaspoonful salt
+ 1-1/2 teaspoonfuls baking powder
+ 2-1/4 cupfuls flour
+ 1/2 cupful Crisco
+ Cold water
+ 1 teaspoonful lemon juice
+
+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.
+
+Sufficient for two pies.
+
+
+
+Cornstarch Pastry
+
+ 1-1/4 cupfuls cornstarch
+ 1-1/4 cupfuls flour
+ 2 tablespoonfuls sugar
+ 1/2 cupful Crisco
+ 1/2 teaspoonful salt
+ 1 teaspoonful baking powder
+ 1 yolk of egg
+ Milk to mix
+
+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.
+
+Sufficient for two large pies.
+
+
+
+Double Pie
+
+ Top Layer
+
+ 1 cupful sugar
+ 1 cupful sweet milk
+ 2 eggs
+ 2 cupfuls flour
+ 1/2 cupful Crisco
+ 2 teaspoonfuls baking powder
+ 1/2 teaspoonful salt
+
+
+ Under Layer
+
+ 1 cupful molasses
+ 1 cupful brown sugar
+ 1 pint hot water
+ Plain Crisco Pastry
+ 1 lemon
+ 1 egg
+ 2 tablespoonfuls flour
+
+Line large pie plate with pastry.
+
+_For under layer._ Mix sugar with flour, add molasses, egg well
+beaten, grated lemon rind, and hot water, and pour into prepared pie
+plate.
+
+_For top layer._ 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.
+
+Sufficient for two large pies.
+
+
+
+Almond Layer Pie
+
+ For Pastry
+
+ 2 cupfuls flour
+ 7 tablespoonfuls Crisco
+ 1/2 teaspoonful salt
+ Water
+
+
+ For Filling
+
+ 6 tablespoonfuls Crisco
+ 3/4 cupful sugar
+ 1 lemon
+ 3 eggs
+ 1/2 cupful blanched powdered almonds
+ 1/4 teaspoonful salt
+
+Make short crust of Crisco, flour, salt, and water. Roll out thin, and
+line Criscoed pie plate with piece of paste.
+
+_For filling._ 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.
+
+Sufficient for one large pie.
+
+
+
+Flake Pastry No. 1
+
+ 2 cupfuls flour
+ 8 tablespoonfuls Crisco
+ 3/4 teaspoonful salt
+ Just enough cold water to hold dough together
+
+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. 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.
+
+Sufficient for two covered pies.
+
+
+
+Flake Pastry No. 2
+
+ 1/2 teaspoonful salt
+ 2 cupfuls flour
+ 1/2 cupful Crisco
+ Cold water
+
+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.
+
+Sufficient for two small pies.
+
+
+
+Puff Pastry
+
+ 1 teaspoonful salt
+ 1 cupful Crisco
+ 2 cupfuls flour
+ 1 yolk of egg
+ 2 teaspoonfuls lemon juice
+ Cold water
+
+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.
+
+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 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.
+
+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.
+
+Sufficient for two pies.
+
+
+
+Rough Puff Pastry
+
+ 2 cupfuls flour
+ 1/2 cupful Crisco, generous measure
+ 1/2 teaspoonful salt
+ 1 teaspoonful lemon juice
+ 1 egg
+ Cold water
+
+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.
+
+
+
+German Paste
+
+ 5 cupfuls flour
+ 1 1/2 cupfuls Crisco
+ 1/3 cupful ground almonds
+ 1 cupful sugar
+ 2 eggs
+ 2 yolks of eggs
+ 1 1/3 teaspoonfuls salt
+ Water
+
+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.
+
+Sufficient for four pies.
+
+
+
+Hot Water Paste
+
+ 1 cupful flour
+ 4 tablespoonfuls Crisco
+ 1/3 teaspoonful salt
+ 1/4 teaspoonful baking powder
+ 3 tablespoonfuls boiling water
+
+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.
+
+Sufficient for one pie.
+
+
+
+Butterscotch Pie
+
+ 1 egg
+ 1 cupful dark brown sugar
+ 1 cupful milk
+ 3 tablespoonfuls flour
+ 2 tablespoonfuls Crisco
+ 3 tablespoonfuls water
+ 1/4 teaspoonful salt
+ 1 tablespoonful powdered sugar
+ 1 baked crust
+ 1 teaspoonful vanilla extract
+
+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.
+
+Sufficient for one pie.
+
+
+
+Rhubarb Custard Pie
+
+ 1 cupful cut rhubarb
+ 1 cupful sugar
+ 1 tablespoonful flour
+ 1 tablespoonful melted Crisco
+ 2 eggs
+ 1/2 teaspoonful ginger extract
+ 1 cupful milk
+ Crisco pastry
+
+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.
+
+Sufficient for one small pie.
+
+
+
+Sugar Paste for Tartlets
+
+ 1 cupful sugar
+ 4 cupfuls flour
+ 1/2 cupful Crisco, generous measure
+ 1/2 teaspoonful salt
+ 3 eggs
+ 1 lemon
+
+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.
+
+
+
+Currant Tartlets
+
+ 1/3 cupful currants
+ 3 tablespoonfuls ground rice
+ 2 whites of eggs
+ 4 tablespoonfuls Crisco
+ 3/4 cupful sponge cake crumbs
+ 4 tablespoonfuls sugar
+ 2 tablespoonfuls chopped candied orange peel
+ 1/2 teaspoonful lemon extract
+ Pinch of salt
+ Crisco pastry
+ 1 tablespoonful cream
+
+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.
+
+Sufficient for nine tartlets.
+
+
+
+Bartemian Tarts
+
+ 1 cupful sugar
+ 1 lemon
+ 1/4 lb. chopped candied citron peel
+ Crisco flake pastry
+ 1 egg
+ 1 cupful raisins
+ 1 tablespoonful melted Crisco
+ 1/4 teaspoonful salt
+
+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.
+
+Sufficient for twelve tarts.
+
+
+
+Apricot Tarts
+
+ 2 cupfuls flour
+ 1/2 cupful Crisco
+ 4 tablespoonfuls sugar
+ 1/2 teaspoonful salt
+ 1 egg
+ 2 teaspoonfuls vanilla extract
+ 1 teaspoonful baking powder
+ Apricot jam or jelly
+ Whipped cream
+ Angelica
+ Preserved cherries
+
+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.
+
+Sufficient for thirty tarts.
+
+
+
+Bakewell Tartlets
+
+ 4 tablespoonfuls sugar
+ 2 eggs
+ 4 tablespoonfuls Crisco
+ 1 cupful flour
+ 1/2 teaspoonful baking powder
+ 1/4 teaspoonful salt
+ 1/2 teaspoonful lemon extract
+ Preserves
+ Pastry
+
+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.
+
+Sufficient for twelve tartlets.
+
+[Illustration]
+
+
+
+
+BREADS &c.
+
+[Illustration]
+
+
+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.
+
+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.
+
+[Illustration]
+
+Yeast is a fungoid growth, a microscopic plant capable of starting a
+fermentation in various substances. It grows 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.
+
+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.
+
+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.
+
+
+
+Baking Powder Biscuits
+
+ 2 cupfuls flour
+ 2 tablespoonfuls Crisco
+ 2 teaspoonfuls baking powder[A]
+ 1 teaspoonful salt
+ Milk
+
+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.
+
+[Footnote A: Amount of baking powder may be increased if especially
+raised biscuits are desired. 2 teaspoonfuls, however, is most
+healthful amount.]
+
+
+
+Best Jumbles
+
+ 2 cupfuls sugar
+ 1 cupful Crisco
+ 4 eggs
+ 4 cupfuls flour
+ 3 tablespoonfuls milk
+ 1 teaspoonful salt
+ 3 teaspoonfuls baking powder
+ 1 teaspoonful almond extract
+ 1 teaspoonful rose extract
+
+Cream Crisco and sugar thoroughly together, then gradually add eggs
+well beaten, now add milk, extracts, flour, salt and baking powder.
+Mix 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.
+
+Sufficient for seventy jumbles.
+
+
+
+Boston Brown Bread
+
+ 1 cupful ryemeal
+ 2 tablespoonfuls Crisco
+ 1 cupful sugar
+ 1 cupful cornmeal
+ 1 cupful graham flour
+ 3/4 tablespoonful baking soda
+ 1/3 teaspoonful salt
+ 3/4 cupful molasses
+ 1-3/4 cupfuls sweet milk
+
+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.
+
+Sufficient for one loaf.
+
+
+
+Bran Gems
+
+ 1/2 cupful bran
+ 2 tablespoonfuls Crisco
+ 1 tablespoonful whole wheat flour
+ 1/2 cupful white flour
+ 1/2 cupful milk
+ 1 saltspoonful salt
+ 1 egg
+ 2 tablespoonfuls molasses
+ 1 teaspoonful baking powder
+
+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.
+
+Sufficient for eight gems.
+
+
+
+Brown Nut Bread
+
+ 4 tablespoonfuls melted Crisco
+ 2 eggs
+ 1 cupful sugar
+ 1 cupful sour milk
+ 2/3 cupful New Orleans molasses
+ 1-1/2 cupfuls flour
+ 1-1/2 cupfuls graham flour
+ 1/2 teaspoonful salt
+ 1 teaspoonful baking soda
+ 1 cupful sultana raisins
+ 1 cupful chopped nut meats
+
+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.
+
+Sufficient for one medium-sized loaf.
+
+
+
+Buttermilk Biscuits
+
+ 1 quart flour
+ 2 tablespoonfuls Crisco
+ 1 tablespoonful sugar
+ 1 teaspoonful salt
+ 1 teaspoonful baking soda
+ 1 teaspoonful baking powder
+ 1 egg
+ 3/4 pint buttermilk
+
+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 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.
+
+Sufficient for thirty biscuits.
+
+
+
+Chocolate Brownies
+
+ 1 cupful sugar
+ 6 tablespoonfuls melted Crisco
+ 2 eggs
+ 2 squares chocolate
+ 1/3 teaspoonful salt
+ 1/2 cupful flour
+ 1 cupful chopped English walnut meats
+ 1 teaspoonful vanilla extract
+ 3 tablespoonfuls boiling water
+
+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.
+
+Sufficient for fifty brownies.
+
+
+
+Chocolate Wafers
+
+ 1 cupful sugar
+ 5 tablespoonfuls Crisco
+ 2 cupfuls flour
+ 1/4 cake chocolate
+ 2 eggs
+ 1/4 teaspoonful baking soda
+ 1/2 teaspoonful vanilla extract
+ 1/4 teaspoonful salt
+
+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.
+
+Sufficient for forty-six wafers.
+
+
+
+Citron Buns
+
+ 1 yeast cake
+ 6 tablespoonfuls sugar
+ 3/4 cupful Crisco
+ 1/2 cupful raisins
+ 1/4 cupful chopped citron peel
+ 1 teaspoonful lemon extract
+ 1 cupful scalded milk
+ 1 egg
+ 5-1/2 cupfuls flour
+ 1/4 cupful lukewarm water
+ 1 teaspoonful salt
+
+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.
+
+Sufficient for twenty-two buns.
+
+
+
+Coffee Bread
+
+ 3/4 cupful milk
+ 1/2 cupful melted Crisco
+ 1/2 cake compressed yeast
+ 1 teaspoonful salt
+ 2 eggs
+ 1 cupful sugar
+ 1 teaspoonful lemon extract
+ 1/4 cupful chopped English walnut meats
+ Flour
+
+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 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.
+
+Sufficient for one large loaf.
+
+
+
+Columbia Muffins
+
+ 3 tablespoonfuls sugar
+ 3 tablespoonfuls Crisco
+ 1 egg
+ 1-1/2 cupfuls milk
+ 1 teaspoonful salt
+ 3-1/2 teaspoonfuls baking powder
+ 3-1/2 cupfuls sifted flour
+
+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.
+
+Sufficient for twenty muffins.
+
+
+
+Corn Bread
+
+ 1 cupful cornmeal
+ 2 tablespoonfuls melted Crisco
+ 1 cupful flour
+ 1/2 cupful sugar
+ 1 cupful sour cream
+ 2 eggs
+ 1/2 teaspoonful baking soda
+ 1/2 teaspoonful salt
+
+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.
+
+Sufficient for one small pan of corn bread.
+
+
+
+Cornmeal Rolls
+
+ 1-1/4 cupfuls flour
+ 2 tablespoonfuls Crisco
+ 1 egg
+ 1/2 cupful milk
+ 1 tablespoonful sugar
+ 1/2 teaspoonful salt
+ 3/4 cupful cornmeal
+ 4 teaspoonfuls baking powder
+
+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.
+
+Sufficient for fifteen rolls.
+
+
+
+Cream Scones
+
+ 2 cupfuls flour
+ 4 tablespoonfuls Crisco
+ 3 teaspoonfuls baking powder
+ 2 teaspoonfuls sugar
+ 1/2 teaspoonful salt
+ 2 eggs
+ 1/3 cupful cream
+ 1 white of egg
+
+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, 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.
+
+Sufficient for sixteen scones.
+
+
+
+Crisco Brownies
+
+ 1/3 cupful sugar
+ 1/3 cupful Crisco
+ 1/3 cupful molasses
+ 2 eggs
+ 1 cupful flour
+ 1 cupful chopped nut meats
+ 1/4 teaspoonful salt
+ 1/2 teaspoonful vanilla extract
+
+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.
+
+Sufficient for twelve squares.
+
+
+
+Crisco Batter Cakes
+
+ 3 eggs
+ 1/2 cupful melted Crisco
+ 1 cupful flour
+ 1 cupful buttermilk
+ 1/2 teaspoonful baking soda
+ 1 teaspoonful baking powder
+ 1/2 teaspoonful salt
+
+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.
+
+Sufficient for fifteen cakes.
+
+
+
+Crisco Milk Bread
+
+ 3 tablespoonfuls sugar
+ 3 tablespoonfuls melted Crisco
+ 2 tablespoonfuls salt
+ 1 yeast cake
+ 1 quart milk
+ About 7 pints flour
+
+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.
+
+Sufficient for three loaves.
+
+
+
+Dessert Biscuits
+
+ 1 cupful confectioners' sugar
+ 1 cupful Crisco
+ 1 cupful flour
+ 5 whites of eggs
+ 1/2 teaspoonful vanilla extract
+ 1 teaspoonful salt
+
+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.
+
+Sufficient for sixty biscuits.
+
+
+
+Entire Wheat Bread
+
+ 1/4 cupfuls boiling water
+ 2 tablespoonfuls Crisco
+ 1-1/4 cupfuls milk
+ 2 teaspoonfuls salt
+ 2 tablespoonfuls sugar
+ 1 yeast cake
+ 1/4 cupful tepid water
+ Whole wheat flour
+
+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.
+
+Sufficient for two small loaves.
+
+
+
+Excellent Graham Bread
+
+ 2 cupfuls graham flour
+ 4 tablespoonfuls melted Crisco
+ 1/2 cupful flour
+ 1 teaspoonful baking powder
+ 1-1/2 cupfuls sour milk
+ 1/4 cupful sugar
+ 1/2 teaspoonful salt
+ 1 teaspoonful baking soda
+
+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.
+
+Sufficient for one small loaf.
+
+
+
+Filled Cookies
+
+ 1 egg
+ 1 cupful sugar
+ 1/2 cupful Crisco
+ 1/2 cupful milk or cream
+ 1 teaspoonful vanilla extract
+ 1 teaspoonful baking soda
+ 2 teaspoonfuls baking powder
+ 3-1/2 cupfuls flour
+ 1/2 teaspoonful salt
+
+
+ For Filling
+
+ 1 cupful chopped raisins
+ 1 tablespoonful flour
+ 1/2 cupful sugar
+ 1/2 cupful water
+ 1/2 cupful chopped walnut meats
+
+_For cookies._ 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.
+
+_For filling._ Mix sugar and flour in saucepan, add raisins, nuts, and
+water, stir and cook until thick. Cool before using.
+
+
+
+Fried Cornmeal Nut Cakes
+
+ 2 cupfuls yellow cornmeal
+ 2 tablespoonfuls melted Crisco
+ 3 cupfuls boiling water
+ 1 teaspoonful salt
+ 1 egg
+ 1/2 cupful chopped nut meats
+
+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 melted Crisco. Turn into Criscoed tin and cool. When cold, slice
+and fry in hot Crisco. Serve with honey or maple syrup.
+
+Sufficient for six or eight slices.
+
+
+
+Fried Cakes with Apple Sauce
+
+ 1 cupful sugar
+ 4 tablespoonfuls Crisco
+ 3 cupfuls sour milk
+ 1/4 teaspoonful grated nutmeg
+ 1 teaspoonful lemon extract
+ 1 teaspoonful baking soda
+ 1 teaspoonful baking powder
+ 1/2 teaspoonful salt
+ Flour
+ Apple sauce
+
+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.
+
+Sufficient for twenty cakes.
+
+
+
+Fruit Cookies
+
+ 1 teaspoonful salt
+ 2 cupfuls brown sugar
+ 1 cupful Crisco
+ 1 cupful chopped raisins
+ 1 cupful chopped English walnut meats
+ 3 eggs
+ 1 teaspoonful powdered cinnamon
+ 1/2 teaspoonful powdered allspice
+ 1 teaspoonful powdered ginger
+ 1-1/2 teaspoonfuls baking soda
+ 2 tablespoonfuls sour milk
+ Flour
+
+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.
+
+Sufficient for sixty cookies.
+
+
+
+Fruit Drop Cakes
+
+ 1 cupful sugar
+ 1/2 cupful Crisco
+ 2 cupfuls flour
+ 2 teaspoonfuls baking powder
+ 1 teaspoonful salt
+ 4 tablespoonfuls currants
+ 4 tablespoonfuls chopped nut meats
+ 2 tablespoonfuls chopped candied citron peel
+ 3 eggs
+ 2/3 cupful milk
+ 1 teaspoonful vanilla extract
+
+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.
+
+Sufficient for eighteen drop cakes.
+
+
+
+Fruit Rolls
+
+ 1 cupful milk
+ 1 yeast cake
+ 1/4 cupful lukewarm water
+ 1/4 cupful sugar
+ 1/4 cupful melted Crisco
+ 2 teaspoonfuls salt
+ 2 eggs
+ 1/2 cupful chopped cocoanut
+ 1/8 lb. chopped candied citron peel
+ 1/2 cupful chopped English walnut meats
+ 1/2 cupful currants
+ 1/2 cupful sultana raisins
+ 1/2 teaspoonful powdered cinnamon
+ 1/2 teaspoonful powdered mace
+ Flour
+
+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.
+
+Sufficient for sixteen rolls.
+
+
+
+Ginger Snaps
+
+ 2 cupfuls molasses
+ 1 cupful brown sugar
+ 1 cupful Crisco
+ 2 teaspoonfuls baking soda
+ 2 teaspoonfuls powdered ginger
+ 1 teaspoonful powdered mace
+ 1 teaspoonful salt
+ 2 tablespoonfuls boiling water
+ Flour
+
+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.
+
+Sufficient for one hundred snaps.
+
+
+
+Ginger Gems
+
+ 1 cupful sugar
+ 1/2 cupful Crisco
+ 3/4 cupful chopped preserved ginger
+ 2 eggs
+ 1 cupful milk
+ 3 cupfuls flour
+ 3 teaspoonfuls baking powder
+ 1/2 teaspoonful salt
+
+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.
+
+Sufficient for sixteen gems.
+
+
+
+Gluten Bread
+
+ 2 cupfuls scalded milk
+ 2 cupfuls boiling water
+ 2 teaspoonfuls salt
+ 1 egg
+ 2 tablespoonfuls Crisco
+ 1/4 cupful warm water
+ 1/2 yeast cake
+ 3 cupfuls gluten flour
+
+Mix Crisco, boiling water, milk, and salt. When lukewarm, add yeast
+cake dissolved in warm water, egg well beaten, and gluten. Let rise,
+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.
+
+Sufficient for two small loaves.
+
+
+
+Golden Corn Muffins
+
+ 1 cupful flour
+ 2 tablespoonfuls Crisco
+ 1 cupful yellow cornmeal
+ 3 tablespoonfuls sugar
+ 1 cupful milk
+ 2 eggs
+ 1 teaspoonful salt
+ 3 teaspoonfuls baking powder
+
+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.
+
+Sufficient for twelve muffins.
+
+
+
+Hominy Bread for Breakfast
+
+ 3 cupfuls cooked hominy
+ 2 tablespoonfuls melted Crisco
+ 1-1/2 cupfuls cornmeal
+ 2 eggs
+ 1 teaspoonful salt
+ 2 teaspoonfuls baking powder
+ 2 cupfuls milk
+
+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.
+
+Sufficient for one large loaf.
+
+
+
+Health Bread
+
+ 2 cupfuls flour
+ 3 tablespoonfuls melted Crisco
+ 2 cupfuls whole wheat flour
+ 2 cupfuls bran
+ 1 teaspoonful salt
+ 1/2 cupful sugar
+ 1 egg
+ 2 cupfuls milk
+ 1 cupful molasses
+ 1 cupful stoned chopped dates
+ 2 teaspoonfuls baking soda
+ 1/2 cupful hot water
+
+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.
+
+Sufficient for two loaves.
+
+
+
+Honey Doughnuts
+
+ 3 eggs
+ 1/2 cupful sugar
+ 3 tablespoonfuls Crisco
+ 1-1/2 cupfuls honey
+ 1 cupful sour milk
+ 1 teaspoonful baking soda
+ 1 teaspoonful cream of tartar
+ 1 teaspoonful lemon extract
+ 5-3/4 cupfuls flour
+ 1 teaspoonful salt
+
+Cream Crisco, honey and sugar well together, then add eggs well
+beaten, mix well, add milk, lemon extract, flour, salt, soda, and
+cream of 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.
+
+Sufficient for sixty-five doughnuts.
+
+
+
+Hot Cross Buns
+
+ 1/4 cupful sugar
+ 3 tablespoonfuls Crisco
+ 1 teaspoonful salt
+ 3/4 teaspoonful powdered cinnamon
+ 1 teaspoonful powdered ginger
+ 1 egg
+ 1/2 yeast cake
+ Flour
+ 1/4 cupful chopped candied citron
+ 1/2 cupful seeded raisins
+ 1 cupful scalded milk
+ 1/4 cupful lukewarm water
+
+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.
+
+Sufficient for twenty buns.
+
+
+
+Imperial Muffins
+
+ 1/2 cupful scalded milk
+ 1/4 cupful sugar
+ 1/4 cupful Crisco
+ 1 teaspoonful salt
+ 1/3 yeast cake
+ 3/4 cupful lukewarm water
+ 1-3/4 cupfuls flour
+ 1 cupful cornmeal
+
+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.
+
+Sufficient for twelve muffins.
+
+
+
+Lemon Wafers
+
+ 2 eggs
+ 2 cupfuls sugar
+ 2 cupfuls Crisco
+ 2 cupfuls milk
+ 5 cents baker's ammonia
+ 5 cents oil of lemon
+ Flour to make stiff dough
+ 2 teaspoonfuls salt
+
+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.
+
+Sufficient for one hundred and eighty-six wafers.
+
+
+
+Lunch Rolls
+
+ 1 yeast cake
+ 1-1/4 cupfuls milk
+ 2 tablespoonfuls sugar
+ 2 tablespoonfuls Crisco
+ 4 cupfuls flour
+ 1 egg
+ 1 teaspoonful salt
+
+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.
+
+Sufficient for twenty rolls.
+
+
+
+Maple Cookies
+
+ 1 egg
+ 1 cupful sugar
+ 3 tablespoonfuls Crisco
+ 1 cupful sour cream
+ 1 teaspoonful baking soda
+ 3 tablespoonfuls hot water
+ 1/2 teaspoonful salt
+ Flour
+ Maple sugar
+
+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.
+
+
+
+Maryland Beaten Biscuits
+
+ 4 cupfuls flour
+ 1/2 cupful Crisco
+ 1 teaspoonful salt
+ Milk
+ Water
+
+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.
+
+Sufficient for sixty small biscuits, a fraction larger than a dollar.
+
+
+
+Muffins
+
+ 1 cupful scalded milk
+ 2 tablespoonfuls Crisco
+ 1 cupful boiling water
+ 1/4 cupful sugar
+ 1-1/2 teaspoonfuls salt
+ 1/2 yeast cake
+ 1 egg
+ 4 cupfuls flour
+
+Add Crisco, salt, and half of sugar to milk and water; when lukewarm
+add yeast mixed with remaining sugar, egg well beaten, and flour. 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.
+
+Sufficient for sixteen muffins.
+
+
+
+Nut Doughnuts
+
+ 1-1/4 cupfuls sugar
+ 4 tablespoonfuls Crisco
+ 1-1/2 cupfuls milk
+ 2 eggs
+ 4 teaspoonfuls baking powder
+ 1 cupful chopped English walnut meats
+ 1 teaspoonful vanilla extract
+ 1 teaspoonful lemon extract
+ 1/2 teaspoonful salt
+ Flour to make soft dough
+
+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.
+
+Sufficient for seventy-five doughnuts.
+
+
+
+Oatmeal Cookies
+
+ 1-1/4 cupfuls sugar
+ 1 cupful Crisco
+ 3 cupfuls rolled oats
+ 2 eggs
+ 1/2 cupful sour milk
+ 1 teaspoonful powdered cinnamon
+ 1 teaspoonful powdered ginger
+ 1 cupful stoned chopped dates
+ 1 teaspoonful baking soda
+ 2 cupfuls flour
+ 1 teaspoonful salt
+
+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.
+
+Sufficient for forty-five cookies.
+
+
+
+Oven Scones
+
+ 4 cupfuls flour
+ 5 tablespoonfuls Crisco
+ 1 tablespoonful sugar
+ 1/2 teaspoonful salt
+ 1 teaspoonful baking soda
+ 2 teaspoonfuls cream of tartar
+ 1 egg
+ Sweet milk
+
+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.
+
+Sufficient for twenty small scones.
+
+
+
+Raised Doughnuts
+
+ 1 cupful milk
+ 1/4 yeast cake
+ 1/4 cupful lukewarm water
+ 1-1/2 teaspoonfuls salt
+ 1 cupful sugar
+ 1/4 cupful Crisco
+ 2 eggs
+ 1 teaspoonful grated nutmeg
+ Flour
+
+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.
+
+Sufficient for seventy doughnuts.
+
+
+
+Raisin and Buttermilk Bread
+
+ 4 cupfuls flour
+ 5 tablespoonfuls Crisco
+ 1 teaspoonful salt
+ 1 teaspoonful soda
+ 2 teaspoonfuls cream of tartar
+ 3 tablespoonfuls sugar
+ 2 eggs
+ Buttermilk to make soft dough
+ 1 cupful sultana raisins
+
+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.
+
+Sufficient to make four small loaves.
+
+
+
+Rich Doughnuts
+
+ 1 cupful sugar
+ 5 tablespoonfuls Crisco
+ 3 eggs
+ 4 teaspoonfuls baking powder
+ 1-1/2 teaspoonfuls salt
+ 1 cupful milk
+ 1 teaspoonful grated nutmeg
+ Flour to make soft dough
+
+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.
+
+Sufficient for sixty doughnuts.
+
+
+
+Rolled Oats Bread
+
+ 2 cupfuls boiling water
+ 2 tablespoonfuls Crisco
+ 1 cupful rolled oats
+ 1/2 cupful molasses
+ 2 teaspoonfuls salt
+ 1/2 yeast cake
+ 1/2 cupful lukewarm water
+ Flour
+
+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 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.
+
+Sufficient for two small loaves.
+
+
+
+Rose Leaves
+
+ 1 cupful sugar
+ 6 tablespoonfuls Crisco
+ 2 eggs
+ 1/4 teaspoonful salt
+ 1 teaspoonful rose extract
+ 2 cupfuls flour
+
+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.
+
+Sufficient for fifty small cakes.
+
+
+
+Rye Muffins
+
+ 1 cupful flour
+ 2 tablespoonfuls melted Crisco
+ 1 cupful ryemeal
+ 2 tablespoonfuls brown sugar
+ 2 teaspoonfuls baking powder
+ 1 egg
+ 1/2 teaspoonful salt
+ 1 cupful milk
+
+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.
+
+Sufficient for twelve muffins.
+
+
+
+Savarin
+
+ 1 yeast cake
+ 4 tablespoonfuls sugar
+ 1/2 cupful Crisco
+ 5 tablespoonfuls lukewarm water
+ 2 cupfuls flour
+ 1/2 teaspoonful salt
+ 3 eggs
+ 2 tablespoonfuls chopped almonds
+ 1 cupful whipped cream
+
+
+ For Syrup
+
+ 3/4 lb. lump sugar
+ 3 cupfuls water
+ 3 tablespoonfuls lemon juice
+
+_For cake_. 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.
+
+_For syrup_. 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.
+
+Sufficient for one savarin.
+
+
+
+Shortbread Cookies
+
+ 2-1/2 cupfuls flour
+ 1/2 cupful Crisco
+ 1/2 cupful sugar
+ 1/2 teaspoonful salt
+ 1 egg
+ 1 teaspoonful vanilla extract
+
+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.
+
+Sufficient for forty cookies
+
+
+
+Soda Beaten Biscuit
+
+ 1 quart flour
+ 3 tablespoonfuls Crisco
+ 1/2 teaspoonful salt
+ 1/5 teaspoonful baking soda
+ Buttermilk
+
+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.
+
+Sufficient for forty biscuits.
+
+
+
+Sour Milk Biscuits
+
+(_Kate B. Vaughn_)
+
+ 2 cupfuls flour
+ 3 tablespoonfuls Crisco
+ 1 teaspoonful salt
+ 1/2 teaspoonful baking soda
+ 1 cupful sour milk
+
+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.
+
+Sufficient to make twelve biscuits.
+
+
+
+Sour Milk Griddle Cakes
+
+ 2 cupfuls flour
+ 1 tablespoonful melted Crisco
+ 2 cupfuls sour milk
+ 1/2 teaspoonful salt
+ 1 teaspoonful baking soda
+ 1 egg
+ 1 tablespoonful sugar
+
+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.
+
+Sufficient for eighteen cakes.
+
+
+
+Sour Milk Tea Cakes
+
+ 1 cupful cornmeal
+ 4 tablespoonfuls Crisco
+ 2 eggs
+ 1-1/2 cupfuls sour milk
+ 2 cupfuls flour
+ 3/4 cupful sugar
+ 1 teaspoonful baking soda
+ 1 teaspoonful salt
+ 1 teaspoonful lemon extract
+
+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.
+
+Sufficient for sixteen cakes.
+
+
+
+Steamed Nut Bread
+
+ 1/2 pint graham flour
+ 1/3 cupful Crisco
+ 1/2 cupful white flour
+ 1 cupful milk
+ 1 cupful chopped English walnut meats
+ 1/2 teaspoonful salt
+ 2 teaspoonfuls baking powder
+ 1 cupful sugar
+ 1 egg
+
+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.
+
+Sufficient for one loaf.
+
+
+
+Southern Spoon Bread
+
+ 3 tablespoonfuls melted Crisco
+ 2 cupfuls cornmeal
+ 1 quart milk
+ 1 teaspoonful salt
+ 3 eggs
+
+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.
+
+Sufficient for one large pan of bread.
+
+
+
+Spice Cookies
+
+ 3 eggs
+ 1-1/2 cupfuls brown sugar
+ 1 cupful Crisco
+ 1 cupful molasses
+ 1/2 cupful sour milk
+ 2 teaspoonfuls baking soda
+ 1/2 teaspoonful black pepper
+ 1 teaspoonful salt
+ 1 teaspoonful powdered cinnamon
+ 1 teaspoonful powdered ginger
+ 1 teaspoonful powdered cloves
+ 1 teaspoonful grated nutmeg
+ 1/2 teaspoonful baking powder
+ Flour to make a stiff dough
+
+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.
+
+Sufficient for ninety cookies.
+
+
+
+Swedish Coffee Bread
+
+ 2 cupfuls hot milk
+ 3/4 cupful sugar
+ 1/2 cupful Crisco
+ 1/2 teaspoonful salt
+ 15 cardamom seeds
+ 1 yeast cake
+ 2 cupfuls flour
+
+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.
+
+Sufficient for eighteen rolls or two small loaves
+
+
+
+Swedish Rye Bread
+
+ 2 tablespoonfuls sugar
+ 3 tablespoonfuls Crisco
+ 2 teaspoonfuls salt
+ 1 yeast cake
+ 3 cupfuls rye flour
+ 1 cupful white flour
+ 4 cupfuls boiling water
+
+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.
+
+Sufficient for four loaves.
+
+
+
+Twin Biscuits
+
+ 1 cupful milk
+ 1/2 teaspoonful salt
+ 2 teaspoonfuls baking powder
+ 2 cupfuls flour
+ 2 tablespoonfuls Crisco
+
+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.
+
+Sufficient for twelve biscuits.
+
+
+
+Waffles
+
+ 3 cupfuls flour
+ 2 tablespoonfuls melted Crisco
+ 1/2 teaspoonful baking soda
+ 1 teaspoonful salt
+ 1 tablespoonful sugar
+ 2 cupfuls sour milk
+ 2 eggs
+
+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.
+
+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 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.
+
+Sufficient for six waffles.
+
+
+
+White Cookies
+
+ 2 cupfuls sugar
+ 1 cupful Crisco
+ 1/2 cupful thick sour milk
+ 2 eggs
+ 1 teaspoonful baking soda
+ 1 teaspoonful salt
+ 1 teaspoonful vanilla extract
+ 1/2 teaspoonful lemon extract
+ Flour
+
+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.
+
+Sufficient for ninety cookies.
+
+
+
+Yorkshire Fruit Loaves
+
+ 2 lbs. flour
+ 3/4 cupful Crisco
+ 1 teaspoonful salt
+ 2 cupfuls milk
+ 1 yeast cake
+ 1 cupful sugar
+ 1 cupful sultana raisins
+ 1 cupful currants
+ 1/2 cupful seeded raisins
+ 1/2 cupful chopped candied citron peel
+ 1 teaspoonful powdered ginger
+ 1/2 teaspoonful powdered mace
+
+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.
+
+Sufficient for two medium-sized loaves.
+
+
+
+Water Bread
+
+ 2 cupfuls boiling water
+ 2 tablespoonfuls Crisco
+ 1 tablespoonful sugar
+ 2 teaspoonfuls salt
+ 1/4 yeast cake dissolved in
+ 1/4 cupful lukewarm water
+ About six cupfuls sifted flour
+
+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.
+
+
+
+
+CAKES
+
+[Illustration]
+
+
+There are five principal ways of making cakes.
+
+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.
+
+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.
+
+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.
+
+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.
+
+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.
+
+[Illustration]
+
+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.
+
+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.
+
+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.
+
+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.
+
+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 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.
+
+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.
+
+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.
+
+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. _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._ 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.
+
+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.
+
+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.
+
+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, 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.
+
+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.
+
+
+
+Apple Sauce Fruit Cake without Milk
+
+ 1 cupful brown sugar
+ 1-1/2 cupfuls apple sauce
+ 2-1/2 cupfuls flour
+ 1/2 cupful Crisco
+ 1 lb. raisins
+ 1 teaspoonful powdered cloves
+ 1 teaspoonful powdered cinnamon
+ 1 teaspoonful grated nutmeg
+ 2 teaspoonfuls baking soda
+ 1/2 teaspoonful salt
+ 3 tablespoonfuls vinegar
+
+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.
+
+Sufficient for one cake.
+
+
+
+Black Cake with Prune Filling
+
+ 1-1/2 cupfuls sugar
+ 1/2 teaspoonful salt
+ 3 eggs
+ 1/2 cupful Crisco
+ 1 cupful milk
+ 1/2 teaspoonful baking soda
+ 2 cupfuls flour
+ 1 teaspoonful baking powder
+ 1/2 teaspoonful vanilla extract
+ 1/3 cake chocolate
+
+
+ For Filling
+
+ 1 cupful sugar
+ 1/3 cupful boiling water
+ 1 white of egg
+ 1/2 cupful stoned stewed prunes
+ 1/3 cupful blanched chopped almonds
+
+_For cake._ 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 vanilla. Mix well and add chocolate paste, and divide into two
+Criscoed and floured layer cake tins. Bake twenty minutes in moderate
+oven.
+
+_For filling._ 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.
+
+Sufficient for one good-sized layer cake.
+
+
+
+Pound Cake
+
+ 2 cupfuls sugar
+ 2 cupfuls Crisco
+ 2 teaspoonfuls salt
+ 12 eggs
+ 4 cupfuls flour
+ 1/2 teaspoon powered mace
+ 3 tablespoons brandy
+
+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.
+
+Sufficient for one large cake.
+
+
+
+Boiling Water Cake
+
+ 1 cupful boiling water
+ 1 cupful sugar
+ 1/2 cupful Crisco
+ 1 egg
+ 1/4 cupful chopped candied citron peel
+ 1 cupful sultana raisins
+ 2-1/2 cupfuls flour
+ 1/2 teaspoon salt
+ 2 teaspoonfuls baking powder
+ 1/4 teaspoonfuls grated nutmeg
+ 1/2 teaspoon lemon extract
+
+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.
+
+Sufficient for one small cake.
+
+
+
+Butterless-Milkless-Eggless Cake
+
+ 2 cupfuls brown sugar
+ 2/3 cupful Crisco
+ 2 cupfuls water
+ 2 cupfuls sultana raisins
+ 2 cupfuls seeded raisins
+ 1 teaspoonful salt
+ 2 teaspoonfuls powdered cinnamon
+ 1 teaspoonful powdered cloves
+ 3 tablespoonfuls warm water
+ 1/2 teaspoonful powdered mace
+ 1/2 teaspoonful grated nutmeg
+ 2 teaspoonfuls baking soda
+ 4 cupfuls flour
+ 1 teaspoonful baking powder
+ 1-1/2 cupfuls chopped nut meats
+ 3 tablespoons warm water
+
+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.
+
+Sufficient for one medium-sized cake.
+
+
+
+Caramel Cake
+
+ For Cake
+
+ 1-1/4 cupfuls sifted sugar
+ 2 eggs
+ 1/2 cupful Crisco
+ 1 cupful cold water
+ 3 cupfuls flour
+ 2 teaspoonfuls baking powder
+ 1 teaspoonful vanilla extract
+ 1/2 cupful granulated sugar
+ 1/2 teaspoonful salt
+ 1/4 cupful boiling water
+
+
+ For Filling
+
+ 1 teaspoonful Crisco
+ 1 ounce chocolate
+ 1 teaspoonful vanilla extract
+ 1/2 cupful hot water
+ 1/2 cupful brown sugar
+ 1/2 cupful granulated sugar
+ Pinch salt
+
+_For cake_. 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.
+
+_For filling_. 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.
+
+Sufficient for one layer cake.
+
+
+
+Chocolate Cake
+
+ For Cake
+
+ 1 cupful sugar
+ 3/4 teaspoonful salt
+ 1/4 cupful grated chocolate
+ 3/4 cupful Crisco
+ 5 eggs
+ 2 cupfuls flour
+ 1 teaspoonful baking powder
+ 1/2 cupful sultana raisins
+ 1/2 cupful candied chopped citron peel
+
+ For Chocolate Frosting
+
+ 2 tablespoonfuls Crisco
+ 2 squares melted bitter chocolate
+ 2 cupfuls powdered sugar
+ 6 tablespoonfuls coffee
+ 1/4 teaspoonful salt
+ 1/2 teaspoonful vanilla extract
+
+_For cake_. 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.
+
+_For chocolate frosting_. Knead Crisco into sugar. Melt chocolate,
+add coffee, sugar, salt, and Crisco, and stir until thick, then add
+vanilla 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.
+
+Sufficient for one cake.
+
+
+
+Cocoanut Layer Cake
+
+ For Cake
+
+ 1 cupful sugar
+ 3 cupfuls flour
+ 1/2 teaspoonful salt
+ 4 eggs
+ 1/2 cupful Crisco
+ 1 cupful milk
+ 2 teaspoonfuls vanilla extract
+ 3 teaspoonfuls baking powder
+
+
+ For Filling
+
+ 1 teaspoonful Crisco
+ 1 cupful sugar
+ 1 cupful water
+ Pinch cream of tartar
+ 1 teaspoonful vanilla extract
+ 1 white of egg
+ 1/2 cupful chopped cocoanut
+ 1/4 teaspoonful salt
+
+_For cake_. 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.
+
+_For filling_. 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.
+
+Sufficient for three layers.
+
+
+
+Coffee Layer Cake
+
+ Dark Part
+
+ 1 cupful dark brown sugar
+ 2/3 cupful cold strong coffee
+ 3 yolks of eggs
+ 1/2 cupful Crisco
+ 1 tablespoonful molasses
+ 1/4 cupful raisins
+ 2 cupfuls flour
+ 2 teaspoonfuls baking powder
+ 1/2 teaspoonful powdered cinnamon
+ 1/2 teaspoonful powdered cloves
+ 1/2 teaspoonful grated nutmeg
+ 1/2 teaspoonful salt
+
+
+ White Part
+
+ 1/2 cupful Crisco
+ 1 cupful granulated sugar
+ 3 whites of eggs
+ 2/3 cupful milk
+ 2 cupfuls flour
+ 2 teaspoonfuls baking powder
+ 1 teaspoonful vanilla extract
+ 1/2 teaspoonful salt
+
+_For dark part_. 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.
+
+_For white part_. 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.
+
+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.
+
+Sufficient for one large layer cake.
+
+
+
+Cream Puffs
+
+ 1 cupful water
+ 1 cupful flour
+ 1/4 teaspoonful salt
+ 5 tablespoonfuls Crisco
+ 4 eggs
+
+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.
+
+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.
+
+Sufficient for fifteen cream puffs.
+
+
+
+Cream Puff Balls
+
+ 1 cupful flour
+ 1/2 cupful Crisco
+ 1/2 teaspoonful salt
+ 1/2 cupful water
+ 4 eggs
+
+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.
+
+Sufficient for thirty puffs.
+
+
+
+Crisco Fruit Cake
+
+ 1-1/2 cupfuls Crisco
+ 2 cupfuls sugar
+ 4 cupfuls flour
+ 6 eggs
+ 1 wineglassful brandy
+ 1/2 lb. blanched and chopped almonds
+ 1/2 lb. English walnut meats (broken in small pieces)
+ 1/2 lb. stoned and chopped dates
+ 1 lb. currants
+ 1 lb. seeded raisins
+ 1 lb. glace cherries
+ 1 teaspoonful baking soda
+ 1 teaspoonful salt
+ 1/2 cupful New Orleans molasses
+ 1/2 cupful cold black coffee
+ 1 teaspoonful grated nutmeg
+ 2 teaspoonfuls powdered cinnamon
+ 1 teaspoonful powdered cloves
+
+Cream Crisco and sugar together, add eggs well beaten, beat five
+minutes, then add coffee, soda mixed with molasses, brandy, flour
+sifted 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.
+
+Sufficient for one large cake.
+
+
+
+Devils Food Cake
+
+ 1-1/2 cupfuls sugar
+ 1-1/2 cupfuls milk
+ 1/2 cake chocolate
+ 2 teaspoonfuls vanilla extract
+ 2 eggs
+ 1/2 teaspoonful salt
+ 2 cupfuls flour
+ 1/2 cupful Crisco
+ 1 teaspoonful baking soda
+ 3 tablespoonfuls boiling water
+ Boiled frosting
+
+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.
+
+Sufficient for two large layers.
+
+
+
+Peach Shortcake
+
+ 2 cupfuls sugar
+ 1 cupful milk
+ 5 eggs
+ 3 cupfuls flour
+ Quartered peaches
+ 3/4 cupful Crisco
+ 1 teaspoonful baking powder
+ 1/2 teaspoonful salt
+ 1 teaspoonful almond extract
+
+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.
+
+Sufficient for one cake.
+
+
+
+Strawberry Shortcake
+
+ 3 cupfuls flour
+ 1/2 cupful Crisco
+ 1/2 teaspoonful salt
+ 3 teaspoonfuls baking powder
+ 1 cupful whipped cream
+ 1 egg
+ 2 tablespoonfuls sugar
+ 1 cupful milk
+ 1-1/2 pints strawberries
+
+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.
+
+
+
+Fig Cake
+
+ 1 cupful sugar
+ 3 eggs
+ 1 cupful milk
+ 2 teaspoonfuls powdered cinnamon
+ 3 cupfuls flour
+ 1/2 cupful Crisco
+ 3 teaspoonfuls baking powder
+ 1/2 teaspoonful salt
+ 1 teaspoonful vanilla extract
+ 1/2 teaspoonful grated nutmeg
+ 1 cupful shredded figs
+
+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.
+
+Sufficient for one small cake.
+
+
+
+Gennoise Cake
+
+ 3/4 cupful flour
+ 6 tablespoonfuls sugar
+ 6 tablespoonfuls melted Crisco
+ 4 eggs
+ 1 teaspoonful baking powder
+ 1/2 teaspoonful almond extract
+ Boiled frosting
+ Preserved cherries or cocoanut
+ 1/4 teaspoonful salt
+
+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.
+
+Sufficient for eight small cakes.
+
+
+
+Gingerbread
+
+ 1/2 cupful sugar
+ 1 egg
+ 1/2 cupful molasses
+ 1/2 cupful milk
+ 1-1/3 cupfuls flour
+ 1/4 cupful Crisco
+ 1 teaspoonful salt
+ 2 teaspoonfuls powdered ginger
+ 1 teaspoonful powdered cinnamon
+ 1/2 teaspoonful powdered cloves
+ 1/2 teaspoonful baking soda or 2 teaspoonfuls baking powder
+
+
+ Sauce
+
+ 1 teaspoonful Crisco
+ 1 cupful (1/2 lb.) maple sugar
+ 1 tablespoonful flour
+ 1 egg
+ 1 cupful boiling water
+
+_For cake_. 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.
+
+_For sauce_. 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.
+
+Sufficient for one small gingerbread.
+
+
+
+Golden Orange Cake
+
+ 2 cupfuls sugar
+ 1 teaspoonful salt
+ 1 teaspoonful orange extract
+ 1 cupful milk
+ 5 eggs or yolks of 10 eggs
+ 4 cupfuls flour
+ 1 cupful Crisco
+ 4 teaspoonfuls baking powder
+ Orange icing
+
+_For cake_. 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.
+
+_For icing_. 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.
+
+Sufficient for one large cake.
+
+
+
+Gold Cake
+
+_(Kate B. Vaughn)_
+
+ 3/4 cupful sugar
+ 5 tablespoonfuls Crisco
+ 1/2 cupful milk
+ 4 yolks of eggs
+ 1-1/2 cupfuls flour
+ 1/2 teaspoonful salt
+ 3 teaspoonfuls baking powder
+ 1/2 teaspoonful lemon extract
+
+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.
+
+Sufficient for one small cake.
+
+
+
+Hurry Up Cake
+
+ 3/4 cupful sugar
+ 1-1/2 cupfuls flour
+ 4 tablespoonfuls Crisco
+ 1/2 teaspoonful almond extract
+ 1/2 teaspoonful lemon extract
+ 2 whites of eggs
+ 1/4 teaspoonful salt
+ 2 teaspoonfuls baking powder
+ Milk
+
+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.
+
+Sufficient for one small cake.
+
+
+
+Crisco Sponge Cake
+
+ 3 eggs
+ 1 cupful sugar
+ 1/2 cupful Crisco
+ 1/2 teaspoonful salt
+ 1-1/4 cupfuls flour
+ 2 teaspoonfuls baking powder
+ 1/2 teaspoonful orange extract
+ 1/2 cupful cold water
+
+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.
+
+Sufficient for twelve cakes.
+
+
+
+Sand Cake
+
+ 1 cupful Crisco
+ 1 cupful sugar
+ 1 teaspoonful salt
+ 5 eggs
+ 1/2 lb. cornstarch
+ 1 teaspoonful lemon extract
+
+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.
+
+
+
+Lady Baltimore Cake
+
+ (White Cake)
+
+ 1 cupful sugar
+ 3/4 cupful Crisco
+ 1/2 cupful cold water
+ 1 teaspoonful vanilla extract
+ 2-1/2 cupfuls flour
+ 2-1/2 teaspoonfuls baking powder
+ 1/2 teaspoonful salt
+ 6 whites of eggs
+
+
+ For the Filling
+
+ 1 cupful sugar
+ 1/2 cupful boiling water
+ 2 whites of eggs
+ 1 teaspoonful vanilla extract
+ Pinch cream of tartar
+ 1/2 cupful chopped candied cherries
+ 1/2 cupful chopped candied pineapple
+
+_For cake._ 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.
+
+_For filling._ 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.
+
+Sufficient for one large layer cake.
+
+
+
+Lemon layer Cake
+
+ 6 tablespoonfuls sugar
+ 3 tablespoonfuls Crisco
+ 3 eggs
+ 1/4 teaspoonful salt
+ 1 teaspoonful baking powder
+ 12 tablespoonfuls flour
+ Grated rind 1 lemon
+
+
+ For Lemon Filling
+
+ 4 tablespoonfuls Crisco
+ 2 lemons
+ 3/4 cupful sugar
+ 4 yolks of eggs
+ 1 white of egg
+ 1/4 teaspoonful salt
+
+_For cake._ 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.
+
+_For filling._ 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.
+
+Sufficient for one layer cake.
+
+
+
+Lord Baltimore Cake
+
+ 1 cupful sugar
+ 3/4 cupful Crisco
+ 1/2 cupful cold water
+ 1 teaspoonful vanilla extract
+ 2 1/2 cupfuls flour
+ 2 1/2 teaspoonfuls baking powder
+ 1/2 teaspoonful salt
+ 6 yolks of eggs
+
+
+ Filling or Frosting
+
+ 1 cupful sugar
+ 1/2 cupful boiling water
+ 2 whites of eggs
+ Pinch cream of tartar
+ 1 teaspoonful vanilla extract
+ 1/2 cupful chopped raisins
+ 1/2 cupful chopped nut meats
+ 5 chopped figs
+
+_For cake._ 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.
+
+_For filling._ 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.
+
+Sufficient for one large layer cake.
+
+
+
+Lunch Cakes
+
+ 1 scant cupful sugar
+ 6 tablespoonfuls Crisco
+ 1 cupful milk
+ 2 eggs
+ 2 cupfuls flour
+ 3 teaspoonfuls baking powder
+ 1 teaspoonful salt
+ 1 teaspoonful vanilla extract
+
+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.
+
+Sufficient for fifteen cakes.
+
+
+
+Jelly Roll
+
+ 4 eggs
+ 1 cupful sugar
+ 2 tablespoonfuls melted Crisco
+ 2 cupfuls flour
+ 1 teaspoonful baking powder
+ 1/4 teaspoonful salt
+ 4 tablespoonfuls milk
+ Jelly or preserves
+ 1 teaspoonful lemon extract
+
+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.
+
+Sufficient for one jelly roll.
+
+
+
+Marble Cake
+
+ 2 cupfuls sugar
+ 1 cupful Crisco
+ 3-1/2 cupfuls flour
+ 4 eggs
+ 1 cupful milk
+ 3 teaspoonfuls baking powder
+ 2 tablespoonfuls molasses
+ 2 tablespoonfuls melted chocolate
+ 1 teaspoonful powdered cinnamon
+ 1/2 teaspoonful grated nutmeg
+ 1/2 teaspoonful powdered allspice
+ 1 teaspoonful salt
+
+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.
+
+Sufficient for one medium-sized cake.
+
+
+
+Marmalade Cake
+
+ 1/2 cupful sugar
+ 1/2 cupful Crisco
+ 1 cupful marmalade
+ 1-1/2 teaspoonfuls baking powder
+ 1/2 teaspoonful salt
+ 1 egg
+ 2 cupfuls flour
+ 1/2 teaspoonful powdered ginger
+
+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.
+
+Sufficient for eight pieces.
+
+
+
+Old Fashioned Seed Cake
+
+ 2 cupfuls sugar
+ 1-1/2 cupfuls Crisco
+ 4 cupfuls flour
+ 1 teaspoonful salt
+ 2 tablespoonfuls carraway seeds
+ 12 eggs
+
+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.
+
+Sufficient for one large cake.
+
+
+
+Almond and Citron Cake
+
+ 1 cupful sugar
+ 1 cupful Crisco
+ 5 eggs
+ 1/2 lb. blanched chopped almonds
+ 1/4 lb. shredded candied citron peel
+ 2 cupfuls flour
+ 1 teaspoonful baking powder
+ 1/2 wineglass brandy
+ 1/4 teaspoonful powdered mace
+ 1 teaspoonful salt
+
+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.
+
+Sufficient for one large cake.
+
+
+
+Walnut Cakes
+
+ For Cakes
+
+ 1 cupful sugar
+ 1/2 cupful Crisco
+ 1 cupful milk or water
+ 1/2 teaspoonful salt
+ 2 cupfuls flour
+ 2 teaspoonfuls baking powder
+ 1 whole egg and 2 yolks of eggs
+ 1 cupful chopped walnut meats
+ 1 teaspoonful vanilla extract
+
+
+ For Frosting
+
+ 1 cupful sugar
+ 1 cupful water
+ 2 whites of eggs
+ Pinch Cream of tartar
+ 1 teaspoonful lemon juice
+ 1 teaspoonful vanilla extract
+
+_For cakes._ 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.
+
+_For frosting._ 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.
+
+Sufficient for fifteen cakes.
+
+
+
+Rose Leaf Cakes
+
+ 1 cupful rose leaves
+ 3 cupfuls flour
+ 1 cupful sugar
+ 1/2 cupful Crisco
+ 3 eggs
+ 1 cupful milk
+ 2 teaspoonfuls baking powder
+ 1 lemon
+ 1/2 teaspoonful salt
+
+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.
+
+Sufficient for thirty-five cakes.
+
+
+
+Scotch Shortbread
+
+ 4 cupfuls flour
+ 3/4 cupful sugar
+ 1 cupful Crisco
+ 1 large egg
+ 1 teaspoonful salt
+
+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.
+
+Sufficient for two round cakes.
+
+
+
+Silver Nut Cake
+
+ 1 cupful sugar
+ 1/2 cupful Crisco
+ 4 whites of eggs
+ 1/2 teaspoonful vanilla extract
+ 2 cupfuls flour
+ 1/2 teaspoonful salt
+ 3 teaspoonfuls baking powder
+ 1 cupful chopped pecans or English walnut meats
+ 1/2 cupful milk
+
+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.
+
+Sufficient for one small cake.
+
+
+
+Simnel Cake
+
+ 3/4 cupful sugar
+ 3/4 cupful Crisco
+ 4 eggs
+ 2 cupfuls sultana raisins
+ 1/4 cupful seeded raisins
+ 1/2 cupful chopped candied citron peel
+ 2 cupfuls flour
+ 1 teaspoonful baking powder
+ 1/2 teaspoonful almond extract
+ 3/4 teaspoonful salt
+
+
+ For Filling and Icing
+
+ 1/4 lb. ground almonds
+ 2 cupfuls powdered sugar
+ 2 eggs
+ 1 teaspoonful almond extract
+
+_For cake_. Cream Crisco and sugar together, add eggs well beaten,
+flour, baking powder, salt, almond extract, raisins, and peel. Make
+filling 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.
+
+Sufficient for medium-sized cake.
+
+
+
+Southern Fruit Cake
+
+ 1 cupful sugar
+ 1 cupful Crisco
+ 1 cupful molasses
+ 1/2 cupful sour cream
+ 3 cupfuls flour
+ 1 teaspoonful salt
+ 1/2 teaspoonful baking soda
+ 3 eggs
+ 1 teaspoonful powdered cinnamon
+ 1 cupful seeded raisins
+ 1/2 cupful currants
+ 1/4 teaspoonful grated nutmeg
+ 1/2 teaspoonful powdered cloves
+ 1/2 teaspoonful powdered allspice
+
+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.
+
+Sufficient for one large cake.
+
+
+
+The Wholesome Parkin
+
+ 1 cupful flour
+ 1/2 cupful melted Crisco
+ 2 cupfuls fine oatmeal
+ 3/4 cupful molasses
+ 3 tablespoonfuls sugar
+ 1/4 teaspoonful salt
+ 1 egg
+ 1 teaspoonful powdered ginger
+ 1/4 teaspoonful powdered allspice
+ 1/2 teaspoonful powdered cinnamon
+ 1/2 teaspoonful baking soda
+
+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.
+
+Sufficient for one small cake.
+
+
+
+Whole Wheat Gingerbread
+
+ 4 tablespoonfuls sugar
+ 1/2 cupful Crisco
+ 2 eggs
+ 1 teaspoonful baking soda
+ 1/4 cupful milk
+ 2 cupfuls flour
+ 2 cupfuls whole wheat flour
+ 1/2 cupful seeded raisins
+ 1/2 teaspoonful salt
+ 1-1/2 cupfuls molasses
+ 1/2 cupful chopped nut meats
+ 1 teaspoonful powdered ginger
+ 1/2 teaspoonful powdered mace
+ 1 teaspoonful powdered cinnamon
+ 3 tablespoonfuls chopped candied lemon peel
+
+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.
+
+Sufficient for one large cake of gingerbread.
+
+
+
+
+VEGETARIAN DISHES
+
+[Illustration]
+
+
+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.
+
+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--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.
+
+Crisco is entirely vegetable.
+
+
+
+Bean Cutlets
+
+ 2 tablespoonfuls Crisco
+ 1 tablespoonful flour
+ 1/2 cupful bean liquor
+ Salt and pepper to taste
+ 2 eggs
+ 1/4 lb. dried beans
+ A few cooked mixed vegetables
+ Breadcrumbs
+
+Soak beans in water twenty-four hours, then boil for several hours
+till quite tender, drain them, preserving liquor, chop them 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.
+
+[Illustration]
+
+
+
+Devilled Bananas
+
+ 2 tablespoonfuls Crisco
+ 1/2 teaspoonful salt
+ 8 bananas
+ 1 teaspoonful chopped pickles
+ Few grains red pepper, or 1 dessertspoonful chopped chillies
+
+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.
+
+
+
+Cauliflower Snow
+
+ 2 tablespoonfuls melted Crisco
+ 2 cauliflowers
+ 4 poached eggs
+ Salt and paprika to taste
+ Toasted bread
+
+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.
+
+
+
+Craigie Toast
+
+ 3 tablespoonfuls Crisco
+ 4 eggs
+ 4 tomatoes
+ Salt and pepper to taste
+ 1/2 cupful milk
+ Toast
+ 1 teaspoonful chopped gherkin or capers
+
+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.
+
+
+
+Excellent Lemon Mincemeat
+
+ 1/2 cupful Crisco
+ 2 large lemons
+ 4 apples
+ 1/4 lb. chopped candied lemon peel
+ 1 lb. currants
+ 1-3/4 cupfuls sugar
+ 1 teaspoonful powdered cinnamon
+ 1 teaspoonful powdered ginger
+ 1/2 teaspoonful grated nutmeg
+ 1/2 teaspoonful powdered allspice
+ 1/4 teaspoonful powdered cloves
+ 1 teaspoonful salt
+ 1/2 cupful seeded raisins
+ 1/2 cupful chopped nut meats
+
+Extract juice from lemons and remove pips. Now put lemons into
+saucepan, cover with cold water, and boil until lemon feels quite
+tender. 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.
+
+Sufficient for four pies.
+
+
+
+German Tart
+
+ For Pastry
+
+ 6 tablespoonfuls Crisco
+ 3/4 cupful flour
+ 3/4 cupful potato flour
+ 1 tablespoonful sugar
+ 1/2 teaspoonful mixed spices
+ 1/4 teaspoonful salt
+ 1 teaspoonful lemon juice
+ Cold water
+
+
+ For Mixture
+
+ 3 apples
+ 3/4 cupful prunes
+ 4 tablespoonfuls sugar
+ 1/2 lemon
+ 1/2 cupful water
+ 1 tablespoonful cakecrumbs
+
+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.
+
+
+
+Marchette Croquettes
+
+ 2 tablespoonfuls Crisco
+ 4 tablespoonfuls cooked spinach
+ 3 small cooked potatoes
+ 1 tablespoonful chopped onion
+ Salt and pepper to taste
+ 2 hard-cooked eggs
+ 1 raw egg
+ Breadcrumbs
+ Crisco flake pastry
+
+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.
+
+
+
+Mixed Vegetable Souffle
+
+ 1 tablespoonful Crisco
+ 1/4 lb. cooked carrots
+ 1/2 lb. boiled potatoes
+ 3/4 lb. boiled turnips
+ 1/2 lb. stewed onions
+ 1 tablespoonful chopped parsley
+ Salt and pepper to taste
+ 3 eggs
+
+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.
+
+
+
+Nut and Macaroni Savory
+
+ 4 tablespoonfuls melted Crisco
+ 1/2 lb. chopped Brazil nuts
+ 1 cupful boiled macaroni
+ 1-3/4 cupfuls breadcrumbs
+ 2 eggs
+ 3 cupfuls milk
+ 2 tablespoonfuls chopped parsley
+ Salt, pepper, and powdered mace to taste
+ Brown sauce
+
+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.
+
+
+
+Potato and Nut Croquettes
+
+ 2 tablespoonfuls melted Crisco
+ 2 cupfuls riced potatoes
+ 1 tablespoonful milk
+ Salt, pepper, and red pepper to taste
+ Few drops onion juice
+ 1 egg and 1 yolk of egg
+ 1/3 cupful chopped nut meats
+ 1/4 cupful cream
+ 1/4 cupful breadcrumbs
+
+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.
+
+Sufficient for eight croquettes.
+
+
+
+Potato Sausage
+
+ 1/2 cupful Crisco
+ 1/4 lb. chopped onions
+ 1/2 lb. cold boiled mashed potatoes
+ 1/2 lb. breadcrumbs
+ Salt and pepper to taste
+ 2 beaten eggs
+
+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. 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.
+
+Sufficient for twelve sausages.
+
+
+
+Potatoes Sefton
+
+ 1 tablespoonful Crisco
+ 3 baked potatoes
+ Salt, pepper, and red pepper to taste
+ 1 yolk of egg
+ 1 tablespoonful cream
+ Chopped parsley
+ Watercress
+
+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.
+
+Sufficient for three potatoes.
+
+
+
+Rice a la Maigre
+
+ 4 tablespoonfuls Crisco
+ 1 grated shallot
+ 1/2 cupful boiled rice
+ 4 chopped hard-cooked eggs
+ 1 tablespoonful white sauce
+ 1 raw egg
+ 1 cupful thick tomato sauce
+ Salt, pepper, and paprika to taste
+ 3 baked tomatoes
+ 1 tablespoonful chopped parsley
+
+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.
+
+
+
+Rhubarb Pudding
+
+ 4 tablespoonfuls Crisco
+ 4 tablespoonfuls sugar
+ 2 eggs
+ 1 lemon
+ 1/2 cupful flour
+ 1 cupful stewed rhubarb
+ 1/2 teaspoonful salt
+ Few breadcrumbs
+
+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.
+
+
+
+Spanish Rice
+
+ 1/2 cup Crisco
+ 1/2 cupful grated cheese
+ 6 tablespoonfuls rice
+ 1 can tomatoes
+ 5 small onions
+ 1 cupful hot water
+ Salt and red pepper to taste
+ 1/4 cupful chopped olives
+
+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.
+
+
+
+Timbale Molds
+
+ 1 teaspoonful melted Crisco
+ 3/4 cupful flour
+ 1 egg
+ 1/2 teaspoonful salt
+ 1/2 cupful milk
+
+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.
+
+Sufficient for forty cases.
+
+
+
+Vegetable Pie
+
+ 1/4 cupful melted Crisco
+ 6 potatoes
+ 2 carrots
+ 1 parsnip
+ 1/2 head celery
+ 1 cupful peas
+ 1 egg
+ 1 cupful sliced beans
+ 2 onions
+ 4 tomatoes
+ Pepper and salt to taste
+ Sufficient white vegetable stock to cover
+ 1 teaspoonful powdered herbs
+
+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.
+
+Sufficient for one large savory pie.
+
+[Illustration]
+
+
+
+
+EGGS
+
+[Illustration]
+
+
+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.
+
+When used as food, eggs should be cooked at a low temperature--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.
+
+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.
+
+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 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.
+
+[Illustration]
+
+
+
+Baked Omelet
+
+ 1 tablespoonful melted Crisco
+ 4 eggs
+ 8 tablespoonfuls milk
+ 1/2 teaspoonful cornstarch
+ 2 tablespoonfuls water
+ Salt and pepper to taste
+
+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.
+
+
+
+Creole Eggs
+
+ 3 tablespoonfuls Crisco
+ 2 tablespoonfuls flour
+ 8 hard-cooked eggs
+ 2 cupfuls tomato pulp
+ Salt, pepper, and paprika to taste
+ 1 small chopped onion
+ 1 bay leaf
+ 1 blade mace
+ 2 cloves
+ 2 tablespoonfuls chopped parsley
+ Pinch of powdered thyme
+ Slices of cooked ham
+ Breadcrumbs
+
+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.
+
+
+
+Curried Eggs
+
+ 2 tablespoonfuls Crisco
+ 6 hard-cooked eggs
+ 1 small chopped onion
+ 1 chopped sour apple
+ 2 teaspoonfuls curry powder
+ 1 lemon
+ 4 chopped butternuts, or 6 chopped almonds
+ 3 tablespoonfuls cornstarch
+ 2 cupfuls milk
+ 1/2 teaspoonful salt
+ Croutons
+
+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.
+
+
+
+Egg Croquettes
+
+ 2 tablespoonfuls Crisco
+ 2 tablespoonfuls flour
+ 3/4 cupful milk
+ 6 hard-cooked eggs
+ 1 teaspoonful chopped parsley
+ 1/2 cupful chopped cooked tongue or ham
+ Salt, pepper, and grated nutmeg to taste
+ 1 egg
+ Breadcrumbs
+
+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.
+
+Sufficient for nine croquettes.
+
+
+
+Eggs with Cucumber
+
+ 1 tablespoonful Crisco
+ 3 eggs
+ 1 large cucumber
+ 1/2 cupful stock
+ 1 tablespoonful tomato pulp
+ Salt and pepper to taste
+ 1 cupful tomato sauce
+
+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.
+
+Sufficient for five pieces.
+
+
+
+Eggs with Tomatoes
+
+ 3 tablespoonfuls Crisco
+ 4 even-sized tomatoes
+ 8 rounds buttered toast
+ 3 eggs
+ 2 tablespoonfuls cream
+ 1 tablespoonful chopped pimiento
+ Salt and pepper to taste
+ Parsley
+
+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.
+
+
+
+Savory Eggs
+
+ Crisco
+ 6 eggs
+ 4 tablespoonfuls chopped cooked chicken, ham or tongue
+ Salt and pepper to taste
+ 2 tablespoonfuls chopped parsley
+ 6 rounds fried toast
+
+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.
+
+[Illustration]
+
+
+
+
+CANDIES
+
+[Illustration]
+
+
+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.
+
+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.
+
+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.
+
+[Illustration]
+
+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.
+
+
+
+Chocolate Fudge
+
+ 1 cupful milk
+ Pinch of salt
+ 2 squares (2 ozs.) chocolate
+ 2 cupfuls sugar
+ 1 tablespoonful Crisco
+ 1 teaspoonful vanilla extract
+
+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.
+
+
+
+Clear Almond Taffy
+
+ 4 cupfuls sugar
+ 1 cupful Crisco
+ Pinch cream of tartar
+ 1 cupful water
+ 2 cupfuls almonds
+ 1/2 teaspoonful almond extract
+ 1/4 teaspoonful salt
+
+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.
+
+Sufficient for one large pan.
+
+
+
+Cocoanut Caramels
+
+ 1 cupful dessicated cocoanut
+ 2 tablespoonfuls glucose
+ 1 lb. brown sugar
+ 3/4 cupful Crisco
+ 1 cupful water
+ 1 cupful milk
+ 1 cupful cream
+ 1 teaspoonful rose extract
+ 1 teaspoonful almond extract
+ 1/4 teaspoonful salt
+
+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 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.
+
+
+
+Crisco Drops
+
+ 1/2 cupful golden syrup
+ 4 tablespoonfuls Crisco
+ 1/4 cupful water
+ 1/4 teaspoonful salt
+ 1/2 teaspoonful vanilla extract
+
+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.
+
+Sufficient for twenty drops.
+
+
+
+Cream Candy
+
+ 1/2 cupful water
+ 2 cupfuls brown sugar
+ 3 tablespoonfuls Crisco, melted
+ 1 teaspoonful orange extract
+ 1/4 teaspoonful salt
+
+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.
+
+Sufficient for twenty small squares.
+
+
+
+Crisco Fruit Fudge
+
+ 2 cupfuls sugar
+ 1 cupful milk
+ 2 tablespoonfuls cocoa
+ 2 tablespoonfuls Crisco
+ 1 teaspoonful vanilla extract
+ 1 teaspoonful lemon extract
+ 1/2 cupful chopped English walnut meats
+ 1/2 cupful sultana raisins
+ 2 tablespoonfuls cream
+ Pinch of salt
+
+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.
+
+Sufficient for thirty squares.
+
+
+
+Everton Taffy
+
+ 1 gill water
+ 2 cupfuls brown sugar
+ 4 tablespoonfuls Crisco
+ 1 teaspoonful vanilla extract
+ Pinch cream of tartar
+ 1/4 teaspoonful salt
+
+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
+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.
+
+
+
+Fig Fudge
+
+ Pinch cream of tartar
+ 1/4 lb. chopped figs
+ 1 lb. brown sugar
+ Pinch salt
+ 1 tablespoonful Crisco
+ 1 cupful water
+ 1 teaspoonful lemon extract
+
+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.
+
+
+
+Honey Squares
+
+ 1 cupful strained honey
+ 1 cupful brown sugar
+ 2 tablespoonfuls Crisco
+ 1/2 cupful cream
+ 1/4 teaspoonful salt
+ Pinch cream of tartar
+ 1 teaspoonful lemon extract
+
+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.
+
+Sufficient for twenty-five squares.
+
+
+
+Maple Candy
+
+ 1 cupful maple sugar
+ 1/2 cupful brown sugar
+ 1 tablespoonful Crisco
+ 1/4 teaspoonful salt
+ 1 teaspoonful vanilla extract
+ 1 cupful water
+
+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.
+
+
+
+Molasses Candy
+
+ 2 cupfuls brown sugar
+ 1/4 cupful molasses
+ 5 tablespoonfuls Crisco
+ 1/4 teaspoonful salt
+ 1 gill water
+ 1 teaspoonful vanilla extract
+
+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.
+
+
+
+Peanut Fudge
+
+ 2 cupfuls brown sugar
+ 2 tablespoonfuls Crisco
+ 1 cupful milk
+ 1/4 teaspoonful salt
+ 1 cupful chopped peanuts
+ 1 teaspoonful vanilla extract
+
+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.
+
+[Illustration]
+
+
+
+
+[Illustration: "_Now, good digestion wait on appetite and health on
+both._"]
+
+_Calendar of Dinners_
+
+
+
+January 1
+
+ _*Black Bean Soup
+ Roast Leg of Mutton, Currant Jelly
+ Stewed Tomatoes
+ Baked Sweet Potatoes
+ Macedoine Salad
+ Cheese Straws
+ Fruit Cake
+ Coffee_
+
+_*Black Bean Soup_--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.
+
+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.
+
+
+
+January 2
+
+ _Palestine Soup
+ *Jugged Hare, Red Currant Jelly
+ Brussels Sprouts
+ Potato Puff
+ Endive Salad
+ Cheese Fingers
+ Vanilla Souffle
+ Coffee_
+
+_*Jugged Hare_--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.
+
+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.
+
+For forcemeat balls, mix together in basin, 2 tablespoons Crisco,4
+tablespoons crumbs, 1 tablespoon chopped 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.
+
+
+
+January 3
+
+ _*Lobster Bisque
+ Toasted Crackers
+ Olives
+ Celery
+ Pickles
+ Roast Pigeons
+ Sweet Potatoes
+ Fried Hominy
+ Lettuce Salad
+ Cheese Balls
+ Lemon Meringue Pie
+ Coffee_
+
+_*Lobster Bisque_--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.
+
+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.
+
+
+
+January 4
+
+ _Lentil Soup
+ Roast Loin of Pork, Apple Sauce
+ Potato Balls
+ Artichokes, a la Creme
+ *Orange Salad
+ Cheese Fingers
+ Pineapple Pudding
+ Coffee_
+
+_*Orange Salad_--1 tablespoon brandy, 1 tablespoon melted Crisco,
+1/2 teaspoon sugar, 1 teaspoon chopped tarragon, 1 teaspoon chopped
+chervil, and 6 oranges.
+
+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.
+
+
+
+January 5
+
+ _Cheese Canapes
+ Julienne Soup
+ Bread Sticks
+ *Roast Stuffed Chicken, Brown Gravy
+ Creamed Cauliflower
+ Potato Croquettes
+ Olive Salad
+ Cheese Relish
+ Pistachio Ice Cream
+ Coffee_
+
+_*Roast Stuffed Chicken_--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.
+
+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.
+
+
+
+January 6
+
+ _Oyster Cocktail
+ Fried Cod Steaks
+ Potatoes au Gratin
+ *Stewed Tomatoes
+ Cold Slaw
+ Cheese Wafers
+ Cocoanut Pudding
+ Coffee_
+
+_*Stewed Tomatoes_--1 can tomatoes, 2 tablespoons Crisco, 1 cup
+breadcrumbs, seasoning salt, pepper and paprika.
+
+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.
+
+
+
+January 7
+
+ _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_
+
+_*Cheese Ramekins_--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.
+
+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.
+
+
+
+January 8
+
+ _Cherry Cocktail
+ Corn Soup
+ Crisp Crackers
+ Pot Roast with Dumplings
+ Lettuce and Radish Salad
+ *Cheese Biscuits
+ Spice Jelly
+ Coffee_
+
+_*Cheese Biscuits_--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.
+
+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.
+
+
+
+January 9
+
+ _Vermicelli Soup
+ *Beef Loaf, Tomato Sauce
+ Mashed Potatoes
+ Baked Squash
+ Apple and Celery Salad
+ Cheese Wafers
+ Mince Pie
+ Coffee_
+
+_*Beef Loaf_--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.
+
+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.
+
+
+
+January 10
+
+ _Cream of Carrot Soup
+ Pickles
+ Celery
+ Olives
+ *Beef Steak and Kidney Pie
+ Baked Potatoes
+ Scalloped Onions
+ Cauliflower Salad
+ Cheese
+ Crackers
+ Lemon Snow
+ Coffee_
+
+_*Beef Steak and Kidney Pie_--2 pounds lean steak, 4 sheep's
+kidneys, some melted Crisco, salt and pepper to taste, 1 tablespoon
+Worcestershire sauce, and some pie crust.
+
+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 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.
+
+
+
+January 11
+
+ _Tomato Bisque
+ Pickled Peaches
+ Celery
+ *Roast Rabbit, Currant Jelly Sauce
+ Hominy Squares
+ Riced Potatoes
+ Boiled Onions
+ Cranberry Salad
+ Apricot Tapioca
+ Coffee_
+
+_*Roast Rabbit_--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.
+
+
+
+January 12
+
+ _Clear Soup
+ Roast Duck, Plum Jelly
+ Mashed Turnips
+ *Potato Croquettes
+ Apple Salad
+ Hot Cheese Wafers
+ Grape Fruit Jelly
+ Coffee_
+
+_*Potato Croquettes_--2 pints mashed potatoes, 2 eggs, 2 tablespoons
+Crisco, 1 tablespoon chopped parsley, salt, pepper, and red pepper to
+taste.
+
+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.
+
+
+
+January 13
+
+ _Oysters on Half Shell
+ Radishes
+ Pickled Pears
+ *Mutton Cutlets
+ Potato Balls
+ Chestnut Puree
+ Lettuce, French Dressing
+ Pineapple Bavarian Cream
+ Cakes
+ Coffee_
+
+_*Mutton Cutlets_--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.
+
+
+
+January 14
+
+ _Cream of Cheese Soup
+ Celery
+ Olives
+ *Codfish Balls
+ Baked Potatoes
+ Baked Macaroni and Peas
+ Spinach Salad
+ Cheese Relish
+ Fig Pudding
+ Coffee_
+
+_*Codfish Balls_--2 cupfuls mashed potatoes, 1-1/2 cupfuls shredded
+codfish, 1 egg, 1 tablespoonful Crisco, melted, 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.
+
+
+
+January 15
+
+ _Vegetable Soup
+ Pickled Beets
+ Celery
+ Olives
+ Sauted Chicken, Brown Gravy
+ *Candied Sweet Potatoes
+ Lettuce and Green Pepper Salad
+ Plum Pudding, Hard Sauce
+ Coffee_
+
+_*Candied Sweet Potatoes_--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.
+
+
+
+January 16
+
+ _*Lettuce Cocktail
+ Cream of Spinach Soup
+ Broiled Hamburg Steak
+ Baked Potatoes
+ Brussels Sprouts
+ Pineapple Salad
+ Cheese Balls
+ Urney Pudding
+ Coffee_
+
+_*Lettuce Cocktail_--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.
+
+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.
+
+
+
+January 17
+
+ _Prune Cocktail
+ *Brown Fricassee of Chicken
+ Boiled Rice
+ Baking Powder Biscuit
+ Apple and Celery Salad
+ Mince Pie
+ Coffee_
+
+_*Brown Fricassee of Chicken_--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.
+
+
+
+January 18
+
+ _Broiled Halibut
+ Maitre d'Hotel Potatoes
+ *Escalloped Tomatoes
+ Lettuce, French Dressing
+ Pumpkin Pie
+ Cheese Squares
+ Coffee_
+
+_*Escalloped Tomatoes_--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.
+
+
+
+January 19
+
+ _Consomme with Vermicelli
+ Grated Parmesan Cheese
+ Fried Oysters, Sauce Tartare
+ *Mushrooms Cooked Under Glass Bells
+ Supreme of Chicken
+ Asparagus, Cream Glace
+ Orange Ice
+ Coffee_
+
+_*Mushrooms Cooked Under Glass Bells_--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.
+
+
+
+January 20
+
+ _Clam Chowder
+ Rolled Beefsteak, Peanut Butter Sauce
+ Succotash
+ Boiled Onions
+ *Cream Cheese and Pimiento Salad
+ Baked Custard
+ Lady Fingers
+ Black Coffee_
+
+_*Cream Cheese and Pimiento Salad_--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.
+
+
+
+January 21
+
+ _*Cream of Lettuce Soup
+ Roast Shoulder of Mutton, Caper Sauce
+ Mashed Potatoes
+ Baked Squash
+ Celery Salad
+ Cheese Wafers
+ Apple Tapioca
+ Coffee_
+
+_*Cream of Lettuce Soup_--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.
+
+
+
+January 22
+
+ _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_
+
+_*Halibut Turbans_--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.
+
+
+
+January 23
+
+ _Barley Soup
+ Corned Beef
+ *Ladies' Cabbage
+ Fried Celery
+ Beet Salad
+ Cheese
+ Crackers
+ Arrowroot Pudding with Stewed Fruit
+ Coffee_
+
+_*Ladies' Cabbage_--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 salt
+and 1 saltspoon of white pepper. Stand this on back part of stove to
+simmer 10 minutes; send to table.
+
+
+
+January 24
+
+ _Blue Points
+ Brown Bread Sandwiches
+ Broiled Squabs
+ Potato Croquettes
+ *Cauliflower au Gratin
+ Asparagus Salad
+ Cheese Fingers
+ Spanish Cream
+ Coffee_
+
+_*Cauliflower au Gratin_--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.
+
+
+
+January 25
+
+ _Sardines on Toast, Caper Sauce
+ *Risotto Peas
+ Fried Canned Tomatoes
+ Lettuce and Hard-Cooked Eggs
+ Jellied Prunes Whipped Cream
+ Gold Cake
+ Coffee_
+
+_*Risotto_--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.
+
+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.
+
+
+
+January 26
+
+ _Onion Soup
+ Roast Chicken, Chestnut Stuffing,
+ Giblet Sauce
+ Cranberries
+ Celery au Jus
+ Baked Macaroni with Cheese
+ *Grapefruit Salad
+ Burnt Almond Ice Cream
+ Coffee_
+
+_*Grapefruit Salad_--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:
+
+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.
+
+
+
+January 27
+
+ _Shrimp Cocktail
+ *Salmon Croquettes, Tomato Sauce
+ French Peas
+ Mashed Potatoes
+ Pickled Mangoes
+ Cottage Pudding, Maple Sauce
+ Coffee_
+
+_*Salmon Croquettes_--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.
+
+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 sauce. The Crisco should be heated
+until crumb of bread becomes golden brown in 40 seconds.
+
+
+
+January 28
+
+ _*Croutes, a la Marie
+ Oyster Balls, Horseradish Sauce
+ Potato Souffle
+ Baked Cucumbers
+ Nut and Celery Salad
+ Chocolate Bavarian Cream
+ Coffee_
+
+_*Croutes, a la Marie_--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.
+
+
+
+January 29
+
+ _Lobster Canapes
+ Cream of Oyster Soup Crackers
+ Olives
+ Celery
+ Planked Shad, Roe Sauce
+ Duchess Potatoes
+ Cucumbers, French Dressing
+ *Cabinet Pudding
+ Coffee_
+
+_*Cabinet Pudding_--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.
+
+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.
+
+
+
+January 30
+
+ _*Croutes, a la Rosamonde
+ Roast Tenderloin of Pork
+ Sweet Potatoes, Southern Style
+ Spinach, a la Creme
+ Parmesan Cheese
+ Apple Salad
+ Cranberry Pie
+ Coffee_
+
+_*Croutes, a la Rosamonde_--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.
+
+
+
+January 31
+
+ _Spinach Soup
+ *Irish Stew
+ Baked Macaroni
+ Onion and Lettuce Salad
+ Cheese Puffs
+ Golden Parfait
+ Coffee_
+
+_*Irish Stew_--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.
+
+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,
+such as scrag-end or breast of mutton; the bones and gristle with long
+stewing give a nice flavor to the dish.
+
+
+
+February 1
+
+ _*Braised Loin of Mutton with Mushrooms
+ Boiled Potatoes
+ Spinach Garnished with Hard-Cooked Eggs
+ Spiced Currants
+ Carrot Salad
+ Coffee Jelly
+ Coffee_
+
+_*Braised Loin of Mutton with Mushrooms_--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.
+
+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.
+
+
+
+February 2
+
+ _*Artichoke Soup
+ Fried Fillets of Fish, Sauce Tartare
+ Riced Potatoes
+ Onions Stuffed with Nuts
+ Egg Salad
+ Toasted Cheese
+ Russian Charlotte
+ Coffee_
+
+_*Artichoke Soup_--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.
+
+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.
+
+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.
+
+
+
+February 3
+
+ _Consomme du Barry
+ Roast Ribs of Beef
+ *Franconia Potatoes
+ Corn Cakes
+ Mashed Turnips
+ Radish Salad
+ Marshmallow Pudding
+ Coffee_
+
+_*Franconia Potatoes_--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.
+
+
+
+February 4
+
+ _Steamed Oysters
+ Lamb's Tongues, Tremont Style
+ Browned Potatoes
+ *Anchovy Fritters
+ Romaine Salad
+ Madeira Jelly
+ Coffee_
+
+_*Anchovy Fritters_--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.
+
+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 cheese. The recipe as here given may be doubled, and
+"redoubled" as many times as it is thought the demand for fritters
+will warrant.
+
+
+
+February 5
+
+ _Broiled Smelts
+ Chicken, a la Florentine
+ Brussels Sprouts with Cheese
+ Spanish Salad
+ Cheese Loaf
+ *Date Souffle
+ Coffee_
+
+_*Date Souffle_--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.
+
+
+
+February 6
+
+ _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_
+
+_Planked Chicken_--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.
+
+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.
+
+
+
+February 7
+
+ _Crab Canapes
+ St. Germain Soup
+ *Braised Fillet of Beef
+ French Bean Salad
+ Bar-Le-Duc Cream
+ Fruits
+ Nuts
+ Biscuits
+ Cheese
+ Coffee_
+
+_*Braised Fillet of Beef_--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.
+
+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.
+
+
+
+February 8
+
+ _Faubonne Soup
+ Baked Fish
+ Grenadins of Veal
+ Roast Pigeons
+ Endive Salad
+ *Fruit Snowballs
+ Coffee_
+
+_*Fruit Snowballs_--Cream 1/4 cup Crisco with 1/2 cup sugar, add 1/4
+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.
+
+
+
+February 9
+
+ _Petite Marmite
+ *Goulash of Veal
+ Cauliflower, Cream Sauce
+ Braised Endive
+ Orange Salad
+ Mousseline Pudding
+ Coffee_
+
+_*Goulash of Veal_--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.
+
+
+
+February 10
+
+ _Broiled Beefsteak
+ Baked Potatoes
+ Creamed Onions
+ Waldorf Salad
+ Jellied Figs
+ Nut Cookies
+ Coffee_
+
+_*Waldorf Salad_--1 quart chopped apples, 2 cups diced celery, 1-1/2
+cups blanched and shredded almonds, and 2/3 cup rolled pecan nut
+meats.
+
+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.
+
+
+
+February 11
+
+ _Cream Soup
+ Flounder au Gratin
+ Veal Cutlets, Brown Gravy
+ Creamed Potatoes
+ Cauliflower Polonaise
+ Radish Salad
+ *Friar's Omelet
+ Coffee_
+
+_*Friar's Omelet_--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.
+
+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.
+
+
+
+February 12
+
+ _Gravy Soup
+ Fish Souffle
+ Beef Olives
+ Braised Turnips
+ Carrots
+ Potato Puff
+ Apple and Grapefruit Salad
+ *Coburg Pudding
+ Coffee_
+
+_*Coburg Pudding_--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.
+
+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.
+
+
+
+February 13
+
+ _*Bombay Toast
+ Boiled Halibut, Lobster Sauce
+ Roast Capon
+ Beet and Potato Salad
+ Cheese Ramekins
+ Peach Border
+ Coffee_
+
+_*Bombay Toast_--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.
+
+
+
+Saint Valentine's Day.
+
+February 14
+
+ _Cupid Canapes
+ Clam Bouillon
+ Fillets of Fish
+ *Supreme of Chicken
+ Martinique Potatoes
+ Spinach
+ Kumquat and Celery Salad
+ Tutti Fruitti Ice Cream
+ Mints
+ Coffee_
+
+_*Supreme of Chicken_--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.
+
+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.
+
+
+
+February 15
+
+ _Swedish Soup
+ Poached Eggs on Top
+ Stuffed Breast of Veal
+ Stewed Tomatoes
+ Fried Carrots
+ *Apple Tartlets
+ Coffee_
+
+_*Apple Tartlets_--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.
+
+
+
+February 16
+
+ _Consomme Colbert
+ Braised Mutton Cutlets with Kidneys
+ Stuffed Potatoes
+ *Salsify Fritters
+ Spinach Salad
+ Cheese Balls
+ Meringues, a la Chantilly
+ Coffee_
+
+_*Salsify Fritters_--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 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.
+
+
+
+February 17
+
+ _Strained Gumbo
+ Oyster Souffle
+ *Calf's Head, Vinaigrette
+ Baked Eggplant
+ String Beans
+ Russian Salad
+ Ambrosia
+ Coffee_
+
+_*Calf's Head, Vinaigrette_--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.
+
+
+
+February 18
+
+ _*Cheese Canapes
+ Lamb Chops
+ French Peas
+ Baked Potatoes
+ Artichoke Salad
+ Russian Charlotte
+ Preserved Ginger
+ Coffee_
+
+_*Cheese Canapes_--8 croutes bread, 1/4 pound cheese, 2 tablespoons
+Crisco, salt and red pepper to taste, 1 teaspoon mustard, and 1
+dessertspoon sherry.
+
+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.
+
+
+
+February 19
+
+ _*Mulligatawney Soup
+ Roast Pork, Frozen Apple Sauce
+ Potatoes
+ Creamed Onions
+ Indian Salad
+ Toasted Biscuits
+ Cheese
+ Mocha Souffle
+ Coffee_
+
+_*Mulligatawney Soup_--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.
+
+
+
+February 20
+
+ _*Onion Cocktail
+ Halibut, a la Martin
+ Roast Mutton, Currant Mint Sauce
+ Okra and Tomatoes
+ Cucumber Jelly Salad
+ Spanish Cream
+ Coffee_
+
+_*Onion Cocktail_--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.
+
+
+
+February 21
+
+ _Boiled Halibut, Anchovy Butter
+ Pigeons, a la Chasseur
+ Griddled White Potatoes
+ *Stewed Lettuce
+ Oyster Salad
+ Cheese Relish
+ Pineapple Cream
+ Coffee_
+
+_*Stewed Lettuce_--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.
+
+
+
+Washington's Birthday
+
+February 22
+
+ _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_
+
+_*Washington Pie_--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.
+
+
+
+February 23
+
+ _Red Cabbage Soup
+ *Broiled Kidneys with Green Peppers
+ French Peas
+ Fried Bananas
+ Grapefruit and White Grape Salad
+ Cheese Balls
+ Russian Jelly
+ Coffee_
+
+_*Broiled Kidneys with Green Peppers_--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.
+
+
+
+Vegetarian
+
+February 24
+
+ _Cream of Celery Soup
+ *Mock Veal Roast
+ Stewed Turnips
+ Asparagus Salad
+ Cheese
+ Crackers
+ Apple Pie
+ Coffee_
+
+_*Mock Veal Roast_--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.
+
+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.
+
+
+
+February 25
+
+ _Clam Broth with Whipped Cream
+ Boiled Fish
+ Dressed Cucumbers
+ Panned Chicken
+ Riced Potatoes
+ *Stuffed Green Peppers
+ Celery and Lettuce Salad
+ Caramel Rice Pudding
+ Coffee_
+
+_*Stuffed Green Peppers_--6 large green peppers, 1 pint boiled rice,
+1 tomato, 1 tablespoon Crisco, 1 medium-sized onion, and 1 teaspoon
+salt. Cut the 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.
+
+
+
+February 26
+
+ _Cream of Beet Soup
+ Pork Tenderloins, Apple Sauce
+ Baked and Glazed Potatoes
+ Buttered Parsnips
+ *Raisin Pudding, Liquid Sauce
+ Coffee_
+
+_*Raisin Pudding_--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.
+
+
+
+February 27
+
+ _Sago Soup
+ Brown Stew of Mutton Chops
+ Stewed Turnips
+ Boiled Potatoes
+ *Cabbage Salad
+ Lemon Sponge
+ Coffee_
+
+_*Cabbage Salad_--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.
+
+
+
+February 28
+
+ _Consomme with Spaghetti
+ *Chicken Souffle
+ Creamed Potatoes
+ Celery and Apple Salad
+ Stuffed Dates
+ Coffee_
+
+_*Chicken Souffle_--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.
+
+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.
+
+
+
+March 1
+
+ _*Toad in the Hole
+ Pressed Beef with Aspic
+ Beet and Endive Salad
+ Compote of Fruit, Maids of Honor
+ Coffee_
+
+_*Toad in the Hole_--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.
+
+
+
+March 2
+
+ _*Oxtail Soup
+ Trout, Black Butter Sauce
+ Stewed Steak and Oysters
+ Pear Salad
+ Cheese Eclairs
+ Sweet Omelet
+ Coffee_
+
+_*Oxtail Soup_--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.
+
+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.
+
+
+
+Vegetarian
+
+March 3
+
+ _*Grilled Mushrooms
+ Vegetable Soup
+ Cheese Omelet
+ Baked Beans
+ Iced Asparagus
+ Fruit in Jelly
+ Coffee_
+
+_*Grilled Mushrooms--_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.
+
+
+
+March 4
+
+ _Spanish Soup
+ *Baked Stuffed Heart
+ Mashed Potatoes
+ Fried Beets
+ Red Cabbage Salad
+ Orange Pudding
+ Coffee_
+
+_*Baked Stuffed Heart_--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.
+
+
+
+March 5
+
+ _*Scotch Broth
+ Browned Veal Knuckle
+ Riced Potatoes
+ Buttered Parsnips
+ Olive and Lettuce Salad
+ Cheese Straws
+ Apricot Parfait
+ Coffee_
+
+_*Scotch Broth_--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.
+
+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.
+
+
+
+Vegetarian
+
+March 6
+
+ _Spinach Soup
+ *Egg Cutlets, Cream Sauce
+ Potatoes
+ Brussels Sprouts
+ Tomatoes, French Dressing
+ Cheese Fingers
+ Sultana Pudding
+ Coffee_
+
+_*Egg Cutlets_--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.
+
+
+
+March 7
+
+ _*Tapioca Puree
+ Brazillian Stew
+ Beans
+ Mashed Potatoes
+ White Grape Salad
+ Wafers
+ Cheese
+ Ginger Ice Cream
+ Coffee_
+
+_*Tapioca Puree_--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.
+
+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.
+
+
+
+March 8
+
+ _Turnip Soup
+ Beef Stew with Dumplings
+ Parsnips
+ Mashed Potatoes
+ Russian Salad
+ Cheese
+ Crackers
+ *Bird's Nest Pudding
+ Coffee_
+
+_*Bird's Nest Pudding_--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.
+
+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.
+
+
+
+March 9
+
+ _*Veal and Ham Pie
+ Baked Sweet Potatoes
+ Fried Parsnips
+ Salad of Canned Asparagus Tips
+ Cheese Fritters
+ Caramel Pudding with Meringue
+ Coffee_
+
+_*Veal and Ham Pie_--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.
+
+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.
+
+
+
+March 10
+
+ _Cream of Cabbage Soup
+ Celery
+ Olives
+ *Halibut, a la Poulette, White Sauce
+ Baked Potatoes
+ Macaroni, Italian Style
+ Chicory Salad
+ Cheese Crusts
+ Plum Pudding
+ Coffee_
+
+_*Halibut, a la Poulette_--Slice of halibut, weighing 2 pounds, 1/4
+cup melted Crisco, 2 teaspoons lemon juice, few drops onion juice,
+pepper and salt to taste.
+
+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.
+
+
+
+March 11
+
+ _Asparagus Soup
+ Baked Salmon, Hollandaise Sauce
+ Mashed Potatoes
+ *Spinach, a la Creme
+ Escarole Salad
+ Cheese Straws
+ Cocoanut Pudding
+ Coffee_
+
+_*Spinach, a la Creme_--2 pounds spinach, pepper, salt, and nutmeg
+to taste, 2 tablespoons Crisco, 1/2 cup thick cream, and 1 teaspoon
+sugar.
+
+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.
+
+
+
+March 12
+
+ _Porterhouse Steak, Maitre d'Hotel Butter
+ French Fried Potatoes
+ Stewed Tomatoes
+ Shredded Cabbage, Cream Dressing
+ *Apple Pie
+ Cheese
+ Coffee_
+
+_*Apple Pie_--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.
+
+
+
+March 13
+
+ _Baked Stuffed Haddock
+ Julienne Potatoes
+ Creamed Cucumbers
+ Egg Salad
+ *Steamed Graham Pudding, Hard Sauce
+ Coffee_
+
+_*Steamed Graham Pudding_--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.
+
+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.
+
+
+
+March 14
+
+ _*Breaded Chops
+ Baked Potatoes
+ Celery Hearts
+ Creamed Carrots and Peas
+ Lettuce, French Dressing
+ Apricot Whip, Custard Sauce
+ Coffee_
+
+_*Breaded Chops_--Wipe and trim mutton chops, sprinkle with salt and
+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.
+
+
+
+March 15
+
+ _*Sardine Canapes
+ Baked Beans
+ Baked Potatoes
+ Apple and Celery Salad
+ Cheese Wafers
+ Date Cream Pie
+ Coffee_
+
+_*Sardine Canapes_--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.
+
+
+
+March 16
+
+ _*Clam Bisque
+ Crackers
+ Codfish Balls
+ Escalloped Tomatoes
+ Cucumber Salad
+ Bermuda Onions
+ Custard Pie
+ Coffee_
+
+_*Clam Bisque_--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.
+
+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.
+
+
+
+St. Patrick's Day
+
+March 17
+
+ _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_
+
+_*Boiled Salmon_--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.
+
+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.
+
+
+
+March 18
+
+ _*Broiled Spanish Mackerel
+ Grilled Guinea Chicken
+ Candied Sweet Potatoes
+ Baked Eggplant
+ Cold Asparagus, Vinaigrette
+ Devilled Cheese
+ Macedoine of Fruits
+ Coffee_
+
+_*Broiled Spanish Mackerel_--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.
+
+
+
+March 19
+
+ _*Chickens Stewed with Olives
+ Chartreuse of Spinach
+ Baked Squash
+ Asparagus Salad
+ Rhubarb Tarts
+ Coffee_
+
+_*Chickens Stewed with Olives_--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.
+
+
+
+March 20
+
+ _Princess Soup
+ Veal Chops, Horseradish Sauce
+ Fried Carrots
+ Baked Asparagus Tips
+ Spinach Salad
+ Peach Mousse
+ Coffee_
+
+_Princess Soup_--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.
+
+
+
+March 21
+
+ _Baked Shad Roe with Bacon
+ *Broiled Lamb Chops, Mint Jelly Sauce
+ Cucumbers
+ Baked Asparagus Tips
+ Shrimp Salad
+ Rice Souffle
+ Coffee_
+
+_*Broiled Lamb Chops_--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.
+
+
+
+March 22
+
+ _Czarina Soup
+ *Guinea Hen, Roasted
+ Mashed Potatoes
+ Creamed Onions
+ Dandelion Salad
+ Frozen Pudding
+ Coffee_
+
+_*Guinea Hen, Roasted_--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.
+
+
+
+March 23
+
+ _Cream of Cauliflower Soup
+ Flounder au Gratin
+ *Mutton Cutlets, a la Soubise
+ Potatoes
+ Tossed Tomatoes
+ Combination Salad
+ Apple Dumplings
+ Coffee_
+
+_*Mutton Cutlets, a la Soubise_--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.
+
+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 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.
+
+
+
+March 24
+
+ _Calf's Tail Soup
+ *Braised Fillet of Veal
+ Braised Belgian Endive
+ Potato Puree
+ Beet and Cabbage Salad
+ Banana Trifle
+ Coffee_
+
+_*Braised Fillet of Veal_--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.
+
+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.
+
+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.
+
+
+
+March 26
+
+ _Scallop Chowder
+ *Boiled Cod, Oyster Sauce
+ Mashed Potatoes
+ Stewed Corn
+ Watercress, French Dressing
+ Cheese Biscuits
+ Ginger Pudding
+ Coffee_
+
+_*Boiled Cod_--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.
+
+
+
+March 26
+
+ _Pepper Cocktail
+ *Fried Pigeons
+ Baked Onions
+ Mashed Potatoes
+ Celery and Nut Salad
+ Cheese Custards
+ Orange Ice Cream
+ Coffee_
+
+_*Fried Pigeons_--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.
+
+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.
+
+
+
+March 27
+
+ _Grape Fruit Cocktail
+ Roast Duck, Currant Jelly
+ *Creamed Turnips
+ Sweet Potato Croquettes
+ Apple Salad
+ Cheese Straws
+ Marmalade Ice Cream
+ Coffee_
+
+_*Creamed Turnips_--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.
+
+
+
+March 28
+
+ _Anchovy Eclairs
+ *Planked Shad, Butter Sauce
+ Cucumbers
+ Potato Puff
+ Asparagus Salad
+ Cheese Sandwiches
+ Cafe Parfait
+ Coffee_
+
+_*Planked Shad_--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.
+
+
+
+March 29
+
+ _Printanier Soup
+ Broiled Chicken, Oyster Sauce
+ *Duchesse Potatoes
+ String Beans
+ Watercress, French Dressing
+ Cheese Biscuits
+ Lemon Meringue Pie
+ Coffee_
+
+_*Duchesse Potatoes_--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.
+
+
+
+March 30
+
+ _Cream of Barley Soup
+ English Chicken Pie
+ Broiled Tomatoes
+ Cucumber Salad with Red Peppers
+ Biscuits
+ Cheese
+ Coffee_
+
+_*English Chicken Pie_--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.
+
+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.
+
+
+
+March 31
+
+ _Deviled Clams
+ *Broiled Lobsters, Melted Butter
+ Potatoes au Natural
+ Baked Macaroni
+ Romaine Salad, French Dressing
+ Snow Pudding, Chocolate Sauce
+ Coffee_
+
+_*Broiled Lobsters_--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.
+
+
+
+April 1
+
+ _*Fried Oysters, Tartare Sauce
+ Roast Guinea Hens
+ Rice Croquettes en Surprise
+ Lettuce, Asparagus and Red Pepper Salad
+ Cheese Wafers
+ Pineapple Mousse
+ Coffee_
+
+_*Fried Oysters_--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.
+
+Fry 1 minute in hot Crisco. Use frying-basket and cook 6 oysters at a
+time. Drain and serve at once with tartare sauce.
+
+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.
+
+
+
+April 2
+
+ _Emergency Soup
+ *Veal Pot Pie
+ Baked Dumplings
+ Cabbage Salad
+ Cheese
+ Crackers
+ Fruit Jelly, Whipped Cream
+ Coffee_
+
+_*Veal Pot Pie_--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.
+
+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.
+
+
+
+April 3
+
+ _Crecy Soup
+ Mutton Cutlets
+ Savory Lentils
+ Roast Pigeons
+ Chipped Potatoes
+ Egg and Lettuce Mayonnaise
+ *Apricot Fritters, Vanilla Sauce
+ Coffee_
+
+_*Apricot Fritters_--6 apricots, 1/2 pint syrup, half lemon,
+frying-batter, Crisco and vanilla sauce.
+
+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.
+
+
+
+April 4
+
+ _Brown Soup
+ Mousse of Ham
+ Veal Olives
+ Mashed Potatoes
+ Spinach
+ Pear Salad
+ Cheese Ramekins
+ *Rice Souffle
+ Fruit Custards
+ Coffee_
+
+_*Rice Souffle_--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.
+
+
+
+April 5
+
+ _*White Soup
+ Fried Fillets of Haddock
+ Roast Chicken, Bread Sauce
+ Potato Chips
+ Brussels Sprouts
+ Cress and Orange Salad
+ Iced Castle Puddings
+ Coffee_
+
+_*White Soup_--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.
+
+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 flour, mixed smoothly with little cold water or milk; let soup
+boil for 10 minutes, and then serve.
+
+
+
+April 6
+
+ _Broiled Soft Shell Crabs
+ *Sweetbreads with Mushroom Puree
+ Boiled Bermuda Onions
+ New Green Peas
+ Lettuce and Radish Salad
+ Fried Cornstarch Pudding
+ Coffee_
+
+_*Sweetbreads with Mushroom Puree_--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.
+
+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.
+
+
+
+April 7
+
+ _Grilled Brook Trout
+ *Spring Lamb Steak, a la Minute
+ Lentil Croquettes
+ Potato Rissoles
+ Grapefruit Salad
+ Cheese
+ Crackers
+ Golden Parfait
+ Coffee_
+
+_*Spring Lamb Steak, a la Minute_--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.
+
+
+
+April 8
+
+ _*Red Pottage
+ Boudins of Ham with Peas
+ Roast Ribs of Beef
+ Yorkshire Pudding
+ Potatoes
+ Cauliflower
+ Chiffonade Salad
+ Rhubarb Tart and Custard
+ Coffee_
+
+_*Red Pottage_--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.
+
+
+
+April 9
+
+ _*Corn Chowder
+ Broiled Steak
+ Baked Potatoes
+ Horseradish, Cream Dressing
+ Scalloped Tomatoes
+ Celery Salad
+ Cherry Sponge
+ Coffee_
+
+_*Corn Chowder_--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.
+
+
+
+April 10
+
+ _Puree of Black Beans
+ Baked Macaroni
+ *Potato Puff
+ Cabbage Salad
+ Cheese Puffs
+ Spice Jelly, Whipped Cream
+ Coffee_
+
+_*Potato Puff_--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.
+
+
+
+April 11
+
+ _Bean Soup
+ Globe Artichoke with Sauce Hollandaise
+ Stuffed Peppers
+ Potato Straws
+ *Grilled Tomatoes
+ Pimiento Salad
+ Fruit
+ Assorted Cakes
+ Coffee_
+
+_*Grilled Tomatoes_--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.
+
+
+
+April 12
+
+ _*Hollandaise Soup
+ Escalloped Potatoes
+ Vegetable Pie
+ Celery Patties
+ Romaine Salad
+ Chocolate Tapioca
+ Coffee_
+
+_*Hollandaise Soup_--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.
+
+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.
+
+
+
+April 13
+
+ _Indian Soup
+ Rice
+ *Mock Goose, Apple Sauce
+ Stewed Celery
+ Pineapple Salad
+ Rhubarb Pie
+ Coffee_
+
+_*Mock Goose_--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.
+
+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.
+
+
+
+April 14
+
+ _*Lobster Newburgh
+ Glazed Sweetbreads
+ Loin of Lamb, Roasted, Mint Sauce
+ Asparagus
+ Potato Croquettes
+ Pineapple Sherbet
+ Coffee_
+
+_*Lobster Newburgh_--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.
+
+
+
+April 15
+
+ _*Stewed Chicken
+ Baking Powder Biscuit
+ Spinach
+ Buttered Parsnips
+ Celery and Orange Salad
+ Cheese Relish
+ Ribbon Jelly
+ Coffee_
+
+_*Stewed Chicken_--Draw, singe, and joint a stewing chicken. Season
+pieces with pepper and salt and cover with boiling water. Cover and
+stew gently until tender.
+
+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.
+
+
+
+April 16
+
+ _Oyster Bisque
+ *Mackerel, a la Claudine
+ Radishes
+ Corn
+ Peas
+ Potatoes
+ Lettuce and Pepper Grass Salad
+ Cheese Balls
+ Princess Pudding
+ Coffee_
+
+_*Mackerel, a la Claudine_--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.
+
+
+
+April 17
+
+ _*Potato Soup
+ Breaded Lamb Chops, Tomato Sauce
+ Mashed Potatoes
+ Creamed Turnips
+ Cheese Salad
+ Canary Pudding
+ Coffee_
+
+_*Potato Soup_--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.
+
+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.
+
+
+
+April 18
+
+ _Orange Cocktail
+ Boiled Capon, Caper Sauce
+ Buttered Beans
+ *Carrot Fritters
+ Olive Salad
+ Baked Chocolate Custard
+ Coffee_
+
+_*Carrot Fritters_--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 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.
+
+
+
+April 19
+
+ _*Kidney Soup
+ Flounder, White Sauce
+ Roast Shoulder of Mutton
+ Potatoes
+ Spinach au Jus
+ Cauliflower and Red Pepper Salad
+ Moulded Pears, Whipped Cream
+ Coffee_
+
+_*Kidney Soup_--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.
+
+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.
+
+
+
+April 20
+
+ _Celery Soup
+ *Braised Ox-Tongue
+ Baked Potatoes
+ Mashed Turnips
+ Cold Slaw
+ Cheese
+ Wafers
+ Rice Mousse
+ Coffee_
+
+_*Braised Ox-Tongue_--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.
+
+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.
+
+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.
+
+
+
+April 21
+
+ _*Mock Turtle Soup
+ Beef, a la Mode
+ Potatoes
+ Cauliflower
+ Beet Salad
+ Cheese Wafers
+ Rhubarb Shortcake
+ Coffee_
+
+_*Mock Turtle Soup_--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 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.
+
+
+
+Vegetarian
+
+April 22
+
+ _Calcutta Bisque
+ Tomatoes Casino
+ *Asparagus Loaf, Bechamel Sauce
+ Leeks in Butter
+ Roast Potatoes
+ Cherry Salad
+ Cheese
+ Crackers
+ Coffee_
+
+_*Asparagus Loaf_--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.
+
+
+
+Vegetarian
+
+April 23
+
+ _Julienne Soup
+ Creamed Salsify Patties
+ Mushrooms in Casserole
+ Mashed Potatoes
+ Green String Beans
+ Orange Fritters
+ *Swiss Pudding
+ Coffee_
+
+_*Swiss Pudding_--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.
+
+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.
+
+
+
+Vegetarian
+
+April 24
+
+ _Cream of Pea Soup
+ Ladies' Cabbage in Ramekins
+ Chestnut Puree
+ Mock New Potatoes
+ *Creamed Beets
+ Banana Salad
+ Marshmallow Pudding
+ Coffee_
+
+_*Creamed Beets_--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 tablespoons cream, 2 tablespoons vinegar, 2
+teaspoons sugar, salt and pepper to taste. Pour sauce over hot beets
+and serve in hot dish.
+
+
+
+Vegetarian
+
+April 25
+
+ _Cream of Turnip Soup
+ *Bean Croquettes, Tomato Sauce
+ Savory Rice
+ Lettuce Salad, French Dressing
+ Stewed Prunes
+ Coffee_
+
+_*Bean Croquettes_--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.
+
+
+
+April 26
+
+ _Mushroom Canapes
+ *Chicken, a la King
+ Potato Croquettes
+ Tomato Mayonnaise
+ Cheese-Drops
+ Washington Pie
+ Coffee_
+
+_*Chicken, a la King_--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.
+
+
+
+April 27
+
+ _Fried Trout
+ Radishes
+ *Grilled Chickens
+ Glazed New Potatoes
+ Broiled Tomatoes
+ Stuffed Cucumber Salad
+ Cheese Sticks
+ Roman Cream
+ Coffee_
+
+_*Grilled Chickens_--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.
+
+
+
+April 28
+
+ _Clam Cocktail
+ Shad, Stuffed and Baked,
+ Brown Butter Sauce
+ Mashed Potatoes
+ Beets Stuffed with Peppers
+ *Caramel Custard
+ Coffee_
+
+_*Caramel Custard_--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 where it will keep
+hot without boiling. Turn out and serve hot or cold.
+
+
+
+Vegetarian
+
+April 29
+
+ _Cream of Salsify Soup
+ Nut Sausage, Brown Sauce
+ Grilled Sweet Potatoes
+ *Sour German Cabbage
+ Apple and Prune Tart
+ Coffee_
+
+_*Sour German Cabbage_--2 quarts chopped cabbage, 2 tablespoons
+Crisco, 1/2 cup vinegar, salt and pepper to taste.
+
+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.
+
+
+
+April 30
+
+ _*Pepper Pot
+ Mutton Cutlets, Tomato Sauce
+ New Potatoes
+ Lima Beans
+ Sliced Tomato Salad
+ Cheese Fingers
+ Violet Mousse
+ Coffee_
+
+_*Pepper Pot_--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.
+
+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.
+
+
+
+May 1
+
+ _Beef Soup
+ Noodles
+ Roast Beef
+ Yorkshire Pudding
+ Browned Potatoes
+ *Canned Corn Pudding
+ Spinach and Egg Salad
+ Strawberry Sherbet
+ Coffee_
+
+_*Canned Corn Pudding--_1 can corn, 1 cup hot milk, 1/4 teaspoon salt,
+1/2 teaspoon sugar, 1 tablespoon Crisco, 1 tablespoon flour, and 1
+egg.
+
+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.
+
+
+
+May 2
+
+ _Porterhouse Steak
+ Scalloped Potatoes with Onion
+ Artichokes, Hollandaise Sauce
+ *Daisy Salad
+ Roquefort Cheese
+ Lemon Ice Cream with Grated Pineapple
+ Coffee_
+
+_*Daisy Salad_--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.
+
+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.
+
+
+
+May 3
+
+ _Normandy Soup
+ *Veal Loaf, Brown Sauce
+ String Beans
+ Baked Tomatoes
+ Mexican Salad
+ Cheese Fingers
+ Vanilla Ice Cream
+ Strawberry Tarts
+ Coffee_
+
+_*Veal Loaf_--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.
+
+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.
+
+
+
+May 4
+
+ _Clear Gravy Soup
+ *Crown of Lamb with Peas
+ Potato Croquettes Cauliflower
+ Bird's Nest Salad
+ Cheese Custard
+ Sultana Roll, Strawberry Sauce
+ Coffee_
+
+_*Crown of Lamb with Peas_--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.
+
+
+
+May 5
+
+ _*Hotch Potch
+ Baked Ham in Pastry
+ Mashed Turnips
+ Potato Balls
+ Stuffed Tomato Salad
+ Caramel Ice Cream
+ Cake
+ Coffee_
+
+_*Hotch Potch_--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.
+
+
+
+May 6
+
+ _Pear and Ginger Cocktail
+ Tomato and Vermicelli Soup
+ Broiled Beefsteak
+ *French Fried Potatoes
+ Lettuce Salad
+ Lemon Pudding, White Sauce
+ Coffee_
+
+_*French Fried Potatoes_--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.
+
+
+
+May 7
+
+ _*Tomato Pot Roast
+ Beet Greens
+ Boiled Potatoes
+ Spring Salad
+ Rhubarb Tutti Fruitti
+ Maple Gingerbread
+ Coffee_
+
+_*Tomato Pot Roast_--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.
+
+
+
+May 8
+
+ _Cream of Beet Soup
+ Cold Pot Roast
+ Stuffed Potatoes
+ String Bean Salad
+ Stewed Apricots
+ *Black Chocolate Cake
+ Coffee_
+
+_*Black Chocolate Cake_--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.
+
+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.
+
+
+
+May 9
+
+ _Broiled Bluefish
+ *Souffle Potatoes, Austrian Style
+ Spinach
+ Radish Roses
+ Coffee Jelly, Whipped Cream
+ Sponge Cakes
+ Coffee_
+
+_*Souffle Potatoes, Austrian Style_--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.
+
+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.
+
+
+
+May 10
+
+ _Haricot Soup
+ Rice Fritters
+ Tomatoes au Gratin
+ *Baked Bananas
+ Bread
+ Cheese
+ Coffee_
+
+_*Baked Bananas_--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.
+
+
+
+May 11
+
+ _Fish Soup
+ Salt Cod Fish Balls
+ Steamed Brown Bread
+ Dressed Shredded Cabbage
+ *Cream Pie
+ Coffee_
+
+_*Cream Pie_--3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 1
+tablespoon Crisco, 1-1/2 pints milk, and 1 teaspoon lemon extract.
+
+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.
+
+
+
+May 12
+
+ _Fried Fish, Tartare Sauce
+ Calves' Tongues
+ Sorrel Puree
+ French Pigeon Pie
+ *Macaroni, a l'Italienne
+ Polish Salad
+ Apricot Parfait
+ Coffee_
+
+_*Macaroni, a l'Italienne_--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.
+
+
+
+May 13
+
+ _Grilled Salmon
+ Cucumber
+ Potatoes
+ Galantine of Beef, Aspic Jelly
+ Vegetable Salad
+ *Fruit Tart Custard
+ Coffee_
+
+_*Fruit Tart_--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.
+
+
+
+May 14
+
+ _*Spring Soup
+ Slices of Galantine of Beef
+ Lettuce and Egg Salad
+ Cheese Toast
+ Bananas in Custard
+ Coffee_
+
+_*Spring Soup_--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.
+
+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.
+
+
+
+May 15
+
+ _Julienne Soup
+ *Bobotee
+ Boiled Potatoes
+ Beans
+ Cream Cheese and Pimiento Salad
+ Blanc-mange and Stewed Fruit
+ Coffee_
+
+_*Bobotee_--1 pound lean beef or mutton, 6 ounces bread, 8 tablespoons
+Crisco, 4 onions, 4 tablespoons almonds, 1 tablespoon vinegar, 1
+tablespoon curry powder, 1 tablespoon sugar, 2 teaspoons salt, and 4
+eggs.
+
+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.
+
+
+
+May 16
+
+ _*Chipped Beef in Cream
+ Baked Potatoes
+ Lettuce and Radish Salad
+ Cheese Balls
+ Frozen Macedoine
+ Coffee_
+
+_*Chipped Beef in Cream_--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.
+
+
+
+May 17
+
+ _Fruits
+ *Spanish Omelet
+ Molded Spinach
+ New Potatoes
+ Corn Salad
+ Cheese Sticks
+ Frozen Souffle
+ Coffee_
+
+_*Spanish Omelet_--1 green pepper, 1 red pepper, 1 onion, 3
+tablespoons Crisco, 6 mushrooms, 6 eggs, 6 tablespoons water, salt and
+pepper to taste.
+
+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.
+
+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.
+
+
+
+May 18
+
+ _Strawberries
+ Lentil Soup, au Maigre
+ *Scalloped Clams
+ Stewed Tomatoes
+ Beet and Cabbage Salad
+ Vanilla Ice Cream
+ Maple Sauce
+ Coffee_
+
+_*Scalloped Clams_--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.
+
+
+
+May 19
+
+ _Grape Fruit
+ Cream of Celery Soup
+ *Sweetbreads
+ Creamed New Potatoes
+ Green Peas
+ Carrots
+ Hot Biscuit
+ Fruit Salad
+ Orange Ice
+ Sunshine Cake
+ Coffee_
+
+_*Sweetbreads_--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.
+
+
+
+May 20
+
+ _Cream of Pea Soup
+ Croutons
+ Stuffed Eggs, Tartare Sauce
+ Baked Bananas
+ Potato Fluff
+ *Onions Stuffed with Nuts
+ Apple Salad
+ Coffee_
+
+_*Onions Stuffed with Nuts_--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.
+
+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.
+
+
+
+May 21
+
+ _Oloronnaise Potage
+ Broiled Shad Roe
+ *Anna Potatoes
+ Duckling Braise with Cherries
+ Fresh Asparagus, Swiss
+ Weimar Pudding
+ Coffee_
+
+_*Anna Potatoes_--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--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.
+
+
+
+May 22
+
+ _Little Neck Clams
+ Parmentier Puree
+ Veal Cutlets
+ Mashed Potatoes
+ *Spinach, Martha
+ Chicory Salad
+ Biscuit Tortoni
+ Coffee_
+
+_*Spinach, Martha_--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.
+
+
+
+May 23
+
+ _Potage, a la Monaco
+ *Mackerel, Cold, Vinaigrette
+ Cucumbers, Bechamel Sauce
+ Tomato and Artichoke Salad
+ Monte Carlo Pie
+ Coffee_
+
+_*Mackerel, Cold, Vinaigrette_--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 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.
+
+
+
+May 24
+
+ _*Puree, a l'Indienne
+ Lamb Stew with Dumplings
+ Lettuce, French Dressing
+ Cheese Balls
+ Snow Pudding
+ Coffee_
+
+_*Puree, a l'Indienne_--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.
+
+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.
+
+
+
+May 25
+
+ _*Fish Chowder
+ Cucumber and Tomato Salad
+ Cheese Croquettes
+ Bakewell Pudding
+ Coffee_
+
+_*Fish Chowder_--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.
+
+
+
+May 26
+
+ _*Turnip Soup
+ Beefsteak and Kidney Pie
+ Potatoes
+ Peas
+ Lettuce Salad
+ Caramel Trifle
+ Coffee_
+
+_*Turnip Soup_--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.
+
+
+
+May 27
+
+ _Chutney Canapes
+ Roast Sirloin of Beef
+ Franconia Potatoes
+ Summer Squash
+ Olive Salad
+ Strawberry Ice Cream
+ *Genoa Cake
+ Coffee_
+
+_*Genoa Cake_--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, 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.
+
+
+
+May 28
+
+ _Mock Consomme
+ Roast Crown of Lamb, Currant Mint Sauce
+ Potato Balls
+ Peas
+ Asparagus on Toast
+ *Carrot Salad
+ Raspberry Ice Cream
+ Coffee_
+
+_*Carrot Salad_--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.
+
+
+
+May 29
+
+ _Raw Clams
+ Chicken Pie
+ *Stuffed Potatoes
+ Broiled Tomatoes
+ Pepper and Cucumber Salad
+ Cheese Fingers
+ Pineapple Jelly
+ Coffee_
+
+_*Stuffed Potatoes_--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.
+
+
+
+Decoration Day
+
+May 30
+
+ _Fruit Soup
+ Breaded Mutton Chops
+ Potatoes
+ *Peas
+ Tomato Mayonnaise
+ Banana Charlotte Russe
+ Assorted Cakes
+ Coffee_
+
+_*Peas_--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.
+
+
+
+May 31
+
+ _Milk Soup
+ *Beef Loaf, Brown Sauce
+ Potatoes
+ Tomatoes
+ Radish and Watercress Salad
+ Vanilla Pudding, Jam Sauce
+ Coffee_
+
+_*Beef Loaf_--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.
+
+
+
+June 1
+
+ _Curried Lobster
+ *Boiled Stuffed Leg of Lamb
+ Potatoes
+ Scalloped Sweet Corn
+ Cherry Salad
+ Frozen Watermelon
+ Coffee_
+
+_*Boiled Stuffed Leg of Lamb_--Have small, tender leg of lamb, and
+remove bone. Make forcemeat of 1/2 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.
+
+
+
+June 2
+
+ _Green Vegetable Soup
+ Fried Chicken, Virginia Style
+ Cornmeal Bread
+ Broiled Tomatoes
+ Bean Salad
+ *Strawberry Fritters
+ Coffee_
+
+_*Strawberry Fritters_--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.
+
+
+
+June 3
+
+ _*Crab Soup
+ Salmon, la Francesca
+ Veal, Roasted
+ Chiffonade Salad
+ Cheese
+ Crackers
+ Tipsy Pudding
+ Coffee_
+
+_*Crab Soup_--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.
+
+
+
+June 4
+
+ _Boiled Halibut, Lobster Sauce
+ Beef Roll in Jelly
+ Italian Risotto
+ *Hungarian Salad
+ Manhattan Pudding
+ Coffee_
+
+_*Hungarian Salad_--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.
+
+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.
+
+
+
+June 5
+
+ _Grapefruit Cocktail
+ *Roast Duckling, Apple Sauce
+ Rice Fritters
+ Creamed Carrots
+ Macedoine Salad
+ Wafers
+ Cheese
+ Rhubarb Meringue Pie
+ Coffee_
+
+_*Roast Duckling_--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.
+
+
+
+June 6
+
+ _Hamburg Steak, Maitre d'Hotel
+ *Asparagus
+ Baked Potatoes
+ Lettuce and Radish Salad
+ Strawberry Mousse
+ Lady Fingers
+ Coffee_
+
+_*Asparagus_--Boil 2 cups asparagus tips in salted water 15 minutes,
+then 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.
+
+
+
+June 7
+
+ _Boiled Salmon, Egg Sauce
+ Creamed Potatoes
+ New Peas
+ Dressed Lettuce
+ Cheese
+ Crackers
+ *Chocolate Bread Pudding
+ Coffee_
+
+_*Chocolate Bread Pudding_--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.
+
+
+
+June 8
+
+ _Veal Cutlet, Brown Gravy
+ Mashed Potatoes
+ *Glazed Carrots
+ Pea Salad
+ Cottage Pudding, Strawberry Sauce
+ Coffee_
+
+_*Glazed Carrots_--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.
+
+
+
+June 9
+
+ _Roast Beef
+ Horseradish Relish
+ Asparagus
+ Franconia Potatoes
+ Bean Salad
+ *Cherry Pie
+ Coffee_
+
+_*Cherry Pie_--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.
+
+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.
+
+
+
+June 10
+
+ _Scotch Broth
+ Cold Roast Beef
+ Creamed Potatoes
+ *String Beans
+ Tomato and Olive Salad
+ Vanilla Ice Cream
+ Crushed Raspberries
+ Coffee_
+
+_*String Beans_--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.
+
+
+
+June 11
+
+ _Vegetable Soup
+ Broiled Steak
+ Stuffed Tomatoes
+ Baked Macaroni
+ *Pear and Pimiento Salad
+ Apricot Blanc-mange
+ Coffee_
+
+_*Pear and Pimiento Salad_--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.
+
+
+
+June 12
+
+ _Cream of Tomato Soup
+ *Planked Salmon
+ Potato Balls
+ Fresh Green Peas
+ Lettuce and Cucumber Salad
+ Cheese Bread-Sticks
+ Lemon Pudding
+ Coffee_
+
+_*Planked Salmon_--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.
+
+
+
+June 13
+
+ _Strawberry Cocktail
+ Roast Lamb, Mint Sauce
+ Mashed Potatoes
+ Carrots and Peas
+ *Cherry Roly Poly
+ Coffee_
+
+_*Cherry Roly Poly_--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.
+
+
+
+June 14
+
+ _Roasted Little Neck Clams
+ *Salmi of Lamb
+ Fried New Potatoes
+ Boiled Bermuda Onions
+ Individual Strawberry Pies
+ Coffee_
+
+_*Salmi of Lamb_--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.
+
+
+
+June 15
+
+ _Cream of Pea Soup
+ *Baked Brains
+ Mashed Potatoes
+ Escalloped Asparagus
+ Romaine Salad
+ Greengage Ice Cream
+ Coffee_
+
+_*Baked Brains_--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.
+
+
+
+June 16
+
+ _*Baked Trout
+ Chicken Epicurean
+ New Potatoes
+ String Beans in Cream
+ Tomato Salad
+ Pineapple Bisque
+ Coffee_
+
+_*Baked Trout_--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.
+
+
+
+June 17
+
+ _Brunoise Soup
+ Porterhouse Steak
+ Olives
+ Stuffed Potatoes
+ *Beans
+ Belgian Salad
+ Compote of Cherries
+ Coffee_
+
+_*Beans_--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.
+
+
+
+June 18
+
+ _Cream of Celery Soup
+ Stewed Chicken
+ Rice Croquettes
+ Green Peas
+ *Watercress Salad
+ Lemon Jelly
+ Iced Coffee_
+
+_*Watercress Salad_--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.
+
+
+
+June 19
+
+ _Roast Loin of Mutton
+ Creamed Spinach
+ Baked Potatoes
+ Pineapple Charlotte
+ *Maids of Honor
+ Coffee_
+
+_*Maids of Honor_--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.
+
+
+
+June 20
+
+ _*Cream of Cucumber Soup
+ Grilled Salmon, Mayonnaise Sauce
+ Lamb Cutlets
+ Green Peas
+ Mashed Potatoes
+ Cold Fruit Souffle
+ Coffee_
+
+_*Cream of Cucumber Soup_--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.
+
+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. 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.
+
+
+
+June 21
+
+ _Fried Flounders, Lemon Sauce
+ *Beef, a la Mode
+ Cauliflower au Gratin
+ Creamed Potatoes
+ Fruit Chartreuse
+ Coffee_
+
+_*Beef, a la Mode_--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.
+
+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.
+
+
+
+June 22
+
+ _*Tournedos of Beef with Olives
+ Braised Lettuce
+ Baked Potatoes
+ Alligator Pear Salad
+ Strawberry Ice Cream
+ Coffee_
+
+_*Tournedos of Beef with Olives_--2 pounds fillet beef, 8 croutons
+fried bread, 2 tomatoes, white sauce, olives, straw potatoes, 4
+tablespoons Crisco, and seasoning.
+
+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.
+
+
+
+June 23
+
+ _Soup with Marrow Balls
+ Sweetbread Patties
+ Green Peas
+ Saratoga Chips
+ Beet Salad
+ *Raspberry Batter Pudding
+ Coffee_
+
+_*Raspberry Batter Pudding_--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.
+
+
+
+June 24
+
+ _Puree of Peas
+ Baked Red Snapper, Tomato Sauce
+ Riced Potatoes
+ Buttered Beets
+ Cabbage Salad
+ *Cup Puddings
+ Coffee_
+
+_*Cup Puddings_--These should be baked in little cups or molds. For 1
+pudding, take 1 tablespoon of following ingredients: flour, Crisco,
+milk, currants, sugar.
+
+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.
+
+
+
+June 25
+
+ _Soup with Bread Balls
+ Fried Spring Chicken, Milk Gravy
+ New Potatoes
+ Asparagus
+ Tomato Mayonnaise
+ *Rhubarb Fanchonettes
+ Coffee_
+
+_*Rhubarb Fanchonettes_--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.
+
+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.
+
+
+
+June 26
+
+ _*Curried Chicken
+ New Green Peas
+ Young Carrots
+ Macedoine Salad
+ Boiled Custard with Snow Eggs
+ Coffee_
+
+_*Curried Chicken_--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.
+
+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.
+
+
+
+June 27
+
+ _Boiled Salmon, Egg Sauce
+ Boiled Potatoes
+ Peas
+ Cucumber Salad
+ *Almond Pudding
+ Meringues
+ Coffee_
+
+_*Almond Pudding_--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.
+
+
+
+June 28
+
+ _Cream of Lettuce Soup
+ Bread Sticks
+ *Halibut Ramekins
+ Baked Potatoes
+ Asparagus
+ Ginger Ice Cream
+ Lady Fingers
+ Coffee_
+
+_*Halibut Ramekins_--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.
+
+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.
+
+
+
+June 29
+
+ _*Beef Croquettes, Brown Sauce
+ Mashed Potatoes
+ Beets
+ Fruit Salad
+ Cheese
+ Crackers
+ Coffee_
+
+_*Beef Croquettes_--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.
+
+
+
+June 30
+
+ _*Breaded Veal Cutlets
+ Potatoes
+ Egg Plant
+ Cress, Whipped Cream Dressing
+ Cottage Pudding, Strawberry Sauce
+ Coffee_
+
+_*Breaded Veal Cutlets_--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.
+
+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.
+
+
+
+July 1
+
+ _Boned Chicken
+ Stuffed Pepper Salad
+ Sliced Tomatoes
+ White and Brown Bread
+ *Ground Rice Pudding
+ Coffee Jelly
+ Fruit_
+
+_*Ground Rice Pudding_--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.
+
+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.
+
+
+
+July 2
+
+ _Spanish Veal Balls
+ Summer Squash
+ Buttered Beets
+ Lettuce and Peppergrass Salad
+ *Snow Souffle
+ Iced Coffee_
+
+_*Snow Souffle_--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.
+
+
+
+July 3
+
+ _Roast Lamb
+ New Potatoes
+ Green Peas
+ *Summer Squash
+ Watercress and Cucumber Salad
+ Coffee Ice Cream
+ Lady Fingers_
+
+_*Summer Squash_--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.
+
+
+
+Declaration Day
+
+July 4
+
+ _Fruit Cocktail
+ Carrot Soup Radishes
+ Stuffed Shoulder of Veal, Roasted
+ Potato Souffle
+ Green Corn
+ Molded Spinach, French Dressing
+ Washington Ice Cream
+ *Flag Cake
+ Coffee_
+
+_*Flag Cake_--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.
+
+
+
+July 5
+
+ _Iced Pimiento Consomme
+ Small Tenderloins of Beef
+ Molded Potatoes
+ *Corn Cakes
+ Orange, Grapefruit and Romaine Salad
+ Cup Custards
+ Coffee_
+
+_*Corn Cakes_--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.
+
+
+
+July 6
+
+ _Clam Bisque
+ Lamb Chops
+ Escalloped Corn
+ Creamed Sweet Potatoes
+ German Salad
+ *Cheese Drops
+ Strawberry Bavarian Cream
+ Coffee_
+
+_*Cheese Drops_--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.
+
+
+
+July 7
+
+ _Beef Broth with Vermicelli
+ *Baked Bluefish
+ Cucumbers, French Dressing
+ Mashed Potatoes
+ Buttered Bermuda Onions
+ Heavenly Hash
+ Coffee_
+
+_*Baked Bluefish_--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.
+
+
+
+July 8
+
+ _Iced Bouillon
+ Broiled Chicken
+ Mashed Potatoes
+ New Peas
+ Tomato Mayonnaise
+ *Red Raspberry Shortcake, Hot Marshmallow Sauce
+ Coffee_
+
+_*Red Raspberry Shortcake_--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--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.
+
+
+
+July 9
+
+ _Sardines and Lemon
+ Olives
+ Radishes
+ Cold Roast of Lamb, Mint Sauce
+ Creamed Potatoes
+ Peas
+ Endive and Cheese Salad
+ *Cherry Souffle
+ Iced Tea_
+
+_*Cherry Souffle_--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.
+
+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.
+
+
+
+July 10
+
+ _Clam Broth
+ *Chicken Croquettes
+ Peas
+ Buttered Rolls
+ Mayonnaise of Lettuce and Tomatoes
+ Tutti Fruitti Ice Cream
+ Macaroons
+ Coffee_
+
+_*Chicken Croquettes_--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.
+
+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.
+
+
+
+July 11
+
+ _Roast Beef
+ Yorkshire Pudding
+ Potato Croquettes
+ String Beans
+ Lettuce, French Dressing
+ *Fruit Pancakes
+ Coffee_
+
+_*Fruit Pancakes_--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 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.
+
+
+
+July 12
+
+ _Cottage Pie
+ New Stringless Beans
+ Olive Salad
+ Cheese Biegnets
+ *Apricot Pudding
+ Iced Coffee_
+
+_*Apricot Pudding_--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.
+
+
+
+July 13
+
+ _Cream of Peanut Soup
+ *Veal Chops
+ Mashed Potatoes
+ String Beans
+ Onion Salad
+ Meringues Filled with Custard
+ Coffee_
+
+_*Veal Chops_--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.
+
+
+
+July 14
+
+ _Steak, a la Parmesan
+ Corn Pudding
+ Mashed Potatoes
+ Lettuce, French Dressing
+ *Cheese Balls
+ Peach Ice Cream
+ Coffee_
+
+_*Cheese Balls_--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.
+
+
+
+July 15
+
+ _Stuffed Shoulder of Veal, Braised
+ Buttered Beets
+ Potato Roses
+ Onion and Tomato Salad
+ Rhubarb Dumplings
+ *Mocha Cake
+ Coffee_
+
+_*Mocha Cake--_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 sultana raisins, mix well
+together. Pour into Criscoed and papered tin and bake in moderate oven
+2 hours.
+
+
+
+July 16
+
+ _Tomato Soup
+ Fried Chicken
+ Waffles
+ Pea Souffles
+ Creamed White Potatoes
+ Bean Salad
+ *Snow Balls
+ Coffee_
+
+_*Snow Balls--_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.
+
+
+
+July 17
+
+ _Iced Currants
+ *Blanquette of Veal
+ Fried Artichokes
+ Duchesse Potatoes
+ Cauliflower and Red Pepper Salad
+ Macaroon Trifle
+ Coffee_
+
+_*Blanquette of Veal--_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.
+
+
+
+July 18
+
+ _Onion Soup
+ Fricasseed Tripe
+ Baked Potatoes
+ Stringless Beans
+ Tomatoes Stuffed with Pineapple
+ Bisque Ice Cream
+ Coffee_
+
+_*Fricasseed Tripe--_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.
+
+
+
+July 19
+
+ _Cream of Asparagus Soup
+ *Lamb Fricassee with Dumplings
+ Mint Jelly
+ Green Peas
+ Romaine Salad
+ Cheese
+ Toasted Crackers
+ Watermelon
+ Coffee_
+
+_*Lamb Fricassee with Dumplings--_ 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.
+
+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.
+
+
+
+July 20
+
+ _Roast Beef's Heart
+ Boiled New Potatoes
+ Cauliflower au Gratin
+ Baked Bean Salad
+ *Cheese Aigrettes
+ Apricot Meringue Pie
+ Coffee_
+
+_*Cheese Aigrettes--_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 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.
+
+
+
+Vegetarian
+
+July 21
+
+ _Strawberry Cocktails
+ Macaroni Cutlets, Cheese Sauce
+ *Popovers
+ Tomato Mayonnaise
+ Pimiento Sandwiches
+ Frozen Banana Whip
+ Coffee_
+
+_*Pop Overs_--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.
+
+
+
+July 22
+
+ _*Pilau, a la Turque
+ Peppers Stuffed with Green Corn
+ Huntington Salad
+ Cheese Rolls
+ Baked Custard
+ Coffee_
+
+_*Pilau, a la Turque_--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.
+
+
+
+July 23
+
+ _Vegetable Soup
+ *Fried Fish
+ Baked Shoulder of Mutton
+ Onion Puree
+ Chipped Potatoes
+ Fruit Jelly
+ Toasted Cheese Fingers
+ Coffee_
+
+_*Fried Fish_--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.
+
+
+
+July 24
+
+ _Lamb Potpie
+ Summer Squash
+ Mashed Potatoes
+ Dressed Cucumbers
+ Raspberry Float
+ *Cushion Cake
+ Iced Coffee_
+
+_*Cushion Cake_--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.
+
+
+
+July 25
+
+ _*Tournedos of Lamb
+ Rissole Potatoes
+ Carrots
+ Peas
+ Grape and Pimiento Salad
+ Frozen Cheese
+ Toasted Crackers
+ Iced Coffee_
+
+_*Tournedos of Lamb--_Six lamb chops cut 2 inches thick, will be
+required. Remove bone and fat and with skewers arrange in 6 circular
+pieces. 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.
+
+
+
+Vegetarian
+
+July 26
+
+ _Cream of Green Peas
+ Bean Loaf with Rice
+ Stewed Corn
+ Tomato and Lettuce Salad
+ *Peach Pudding
+ Coffee_
+
+_*Peach Pudding_--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.
+
+
+
+July 27
+
+ _Anchovy and Pimiento Canapes
+ Halibut Baked, a la Creole
+ French Fried Potatoes
+ Hot Slaw
+ *French Pancakes
+ Coffee_
+
+_*French Pancakes_--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.
+
+
+
+July 28
+
+ _Puree of Fruit
+ Steak with Fresh Mushrooms
+ String Beans
+ Riced Potatoes
+ Lettuce and Watercress Salad
+ *Cherry Blanc-mange
+ Coffee_
+
+_*Cherry Blanc-mange_--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 _1/2_ 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.
+
+
+
+July 29
+
+ _Iced Tomato Bouillon
+ *Swiss Steak
+ Mashed Potato
+ Egg Plant Fritters
+ Lettuce Salad, Chifonade Dressing
+ Strawberry Parfait
+ Coffee_
+
+_*Swiss Steak_--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.
+
+
+
+July 30
+
+ _Clear Soup
+ *Planked Chicken
+ Potato Croquettes
+ Asparagus Tips
+ Boiled Rice
+ Pineapple Salad
+ Vanilla Ice Cream
+ Strawberry Sauce
+ Coffee_
+
+_*Planked Chicken_--2 spring chickens, 1 cup boiled rice, 1/2 pound
+mushrooms, and 1 glass guava jelly. Stew 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.
+
+
+
+July 31
+
+ _*Baked Beans
+ Finger Rolls
+ Beet and Potato Salad
+ Lemon Jelly,
+ Whipped Cream
+ Cafe Parfait_
+
+_*Baked Beans_--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.
+
+
+
+August 1
+
+ _Brown Fricassee of Kidneys
+ Summer Squash
+ New Cabbage Salad
+ *Blueberry Pie
+ Coffee_
+
+_*Blueberry Pie_--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.
+
+
+
+August 2
+
+ _*Beef Olives
+ Braised Lettuce
+ Stuffed Potatoes
+ Beet Salad
+ Cheese Relish
+ Red Currant Cream
+ Lady Fingers
+ Coffee_
+
+_*Beef Olives_--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.
+
+
+
+August 3
+
+ _Cream of Corn Soup
+ *Stuffed Flank Steak
+ Mashed Potato
+ Shelled Beans
+ Onion and Mint Salad
+ Ivory Cream
+ Coffee_
+
+_*Stuffed Flank Steak_--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.
+
+
+
+August 4
+
+ _Fried Soft Shell Crabs,
+ Sauce Tartare
+ Hashed Browned Potatoes
+ Pepper and Cucumber Salad
+ Cheese Fingers
+ *Apricot Omelet
+ Coffee_
+
+_* Apricot Omelet_--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 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.
+
+
+
+August 5
+
+ _*Country Club Chicken
+ Sweet Potatoes
+ Green Corn
+ Tomato Salad
+ Apple Whip
+ Chocolate Wafers
+ Coffee_
+
+_*Country Club Chicken_--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.
+
+
+
+August 6
+
+ _*Baked Liver and Bacon
+ Mashed Potatoes
+ Corn on Cob
+ Lettuce and Pineapple Salad
+ Stewed Pears
+ Cream
+ Hasty Cake
+ Coffee_
+
+_*Baked Liver and Bacon_--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.
+
+
+
+August 7
+
+ _Grilled Trout
+ Chicken Saute
+ *Souffled Squash
+ Potato Croquettes
+ French Salad
+ Fruit Compote
+ Coffee_
+
+_*Souffled Squash_--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.
+
+
+
+August 8
+
+ _Clam Cocktail
+ Roast Lamb, Mint Jelly
+ Rice Fritters
+ Lima Beans
+ Lettuce and Banana Salad
+ *Windsor Tartlets
+ Iced Coffee_
+
+_*Windsor Tartlets_--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.
+
+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.
+
+
+
+August 9
+
+ _Casserole of Lamb
+ Rice
+ Spiced Peaches
+ *Macaroon Pudding
+ After Dinner Mints
+ Coffee_
+
+_*Macaroon Pudding_--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 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.
+
+
+
+August 10
+
+ _Tomato Bisque
+ Croutons
+ Potato Croquettes
+ Fried Egg Plant
+ Celery and Apple Salad
+ *Chocolate Pudding
+ Coffee_
+
+_*Chocolate Pudding_--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.
+
+
+
+August 11
+
+ _Fried Chicken, a la Maryland
+ French Fried Potatoes
+ *Stewed Onions
+ Stuffed Tomato Salad
+ Musk Melon with Ice Cream
+ Coffee_
+
+_*Stewed Onions_--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.
+
+
+
+August 12
+
+ _Broiled Ham
+ Baked Potatoes
+ Green Corn Custard
+ Apple Salad
+ Grape Juice Syllabub
+ *Tilden Cake
+ Coffee_
+
+_*Tilden Cake_--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.
+
+
+
+August 13
+
+ _*Roast Fowl with Chestnuts and Mushrooms.
+ Franconia Potatoes
+ Shell Beans
+ Lettuce and Tomato Salad
+ Peach Short-Cake
+ Coffee_
+
+_*Roast Fowl with Chestnuts and Mushrooms_--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.
+
+
+
+August 14
+
+ _Celery Soup
+ Braised Ox Tongue
+ *Mashed Turnips
+ Baked Potatoes
+ Waldorf Salad
+ Ginger Ice Cream
+ Coffee_
+
+_*Mashed Turnips_--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.
+
+
+
+August 15
+
+ _Fish Souffle
+ Braised Stuffed Shoulder of Mutton
+ Breaded Potatoes
+ *Carrots, a la Poulette
+ Pineapple Jelly
+ French Pastry
+ Coffee_
+
+_*Carrots, a la Poulette_--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.
+
+
+
+August 16
+
+ _Cream of Rice Soup
+ Hanoverian Steaks
+ *Hashed Browned Potatoes
+ Carrots en Casserole
+ Custard Souffle, Foamy Sauce
+ Coffee_
+
+_*Hashed Browned Potatoes_--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.
+
+
+
+August 17
+
+ _Lamb Chops
+ Peas
+ *Chantilly Potatoes
+ Turkish Salad
+ Fruit Ice Cream
+ Coffee_
+
+_*Chantilly Potatoes_--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.
+
+
+
+August 18
+
+ _Watermelon Cocktail
+ Cannelon of Beef
+ Potatoes
+ *Creamed Kohl Rabi
+ Stuffed Celery
+ Meringues Filled with Ice Cream
+ Coffee_
+
+_*Creamed Kohl Rabi_--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.
+
+
+
+Vegetarian
+
+August 19
+
+ _Cream of Turnip Soup
+ Risotto
+ Asparagus Salad
+ Coffee Souffle
+ *Ginger Crisps
+ Iced Tea_
+
+_*Ginger Crisps--_ 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.
+
+
+
+August 20
+
+ _Corned, Beef
+ Buttered Potatoes
+ *New Beets
+ Lettuce, Italian Dressing
+ Tapioca Cream
+ Coffee_
+
+_*New Beets--_ 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.
+
+
+
+August 21
+
+ _Cold Sliced Corned Beef
+ Baked Potatoes
+ Jellied Vegetables
+ Pea Salad
+ *Countess Pudding
+ Coffee_
+
+_*Countess Pudding_--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.
+
+
+
+Vegetarian
+
+August 22
+
+ _*Succotash
+ French Fried Potatoes
+ Tomato Jelly Salad
+ Orange Marmalade Ice Cream
+ Caramel Cake
+ Coffee_
+
+_*Succotash_--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.
+
+
+
+August 23
+
+ _Fish Timbales, Cream Sauce
+ Mashed Potatoes
+ Stewed Okra
+ Cucumber Salad
+ Cheese Straws
+ *St. Leonard's Pudding
+ Coffee_
+
+_*St. Leonard's Pudding_--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.
+
+
+
+August 24
+
+ _*Boiled Mutton, Caper Sauce
+ Riced Potatoes
+ String Beans
+ Olive Salad
+ Toasted Crackers
+ Cheese
+ Plum Compote
+ Coffee_
+
+_*Boiled Mutton_--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.
+
+
+
+August 25
+
+ _Barley Broth
+ Mutton Souffle
+ Sweet Corn
+ Creamed Carrots and Peas
+ *Peach Cobbler
+ Coffee_
+
+_*Peach Cobbler_--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.
+
+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.
+
+
+
+August 26
+
+ _*Beef Steak Pudding
+ Spaghetti with Tomato
+ Potatoes on Half Shell
+ Green Pepper Salad
+ Apricot Pudding
+ Coffee_
+
+_*Beef Steak Pudding_--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.
+
+
+
+August 27
+
+ _Steamed Clams
+ Vegetable Salad
+ Brown Bread Sandwiches
+ Peach Tapioca
+ *Princess Cake
+ Coffee_
+
+_*Princess Cake_--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.
+
+
+
+August 28
+
+ _Iced Bouillon
+ Pulled Bread
+ *Fillet of Beef, Horseradish Sauce
+ Franconia Potatoes
+ Corn Souffle
+ Endive, French Dressing
+ Salted Triangles
+ Violet Mousse
+ Coffee_
+
+_*Fillet of Beef_--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.
+
+
+
+Vegetarian
+
+August 29
+
+ _Baked Macaroni, Tomato Sauce
+ Green Corn
+ *Fried Egg Plant
+ Cantaloupe Salad
+ Marmalade Pudding
+ Iced Coffee_
+
+_*Fried Egg Plant_--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.
+
+
+
+August 30
+
+ _*Clam Chowder
+ Stuffed Tomato Salad
+ Welsh Rarebit
+ Lemon Pie
+ Coffee_
+
+_*Clam Chowder_--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.
+
+
+
+August 31
+
+ _Bisque of Clams and Peas
+ Stuffed Peppers
+ *Cheese Salad
+ Toasted Crackers
+ Lemon Sherbet
+ Whipped Cream
+ Coffee_
+
+_*Cheese Salad_--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.
+
+
+
+September 1
+
+ _*Cauliflower Soup
+ Roast Beef, Brown Gravy
+ Oven-Panned Potatoes
+ Creamed Carrots
+ Celery and Green Pepper Salad
+ Coffee_
+
+_*Cauliflower Soup_--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.
+
+
+
+September 2
+
+ _Caviare on Toast
+ Fricassee of Chicken
+ Banana Fritters
+ Boiled Potatoes
+ Creamed Onions
+ Vegetable Salad
+ *Snow Pudding with Custard
+ Coffee_
+
+_*Snow Pudding with Custard_--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.
+
+
+
+September 3
+
+ _*Stewed Liver with Mushrooms
+ Baked Potatoes
+ Scalloped Egg Plant
+ Celery and Apple Salad
+ Peach Trifle
+ Sponge Cake
+ Coffee_
+
+_*Stewed Liver with Mushrooms_--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.
+
+
+
+September 4
+
+ _Noodle Soup
+ Lamb Chops
+ *Cauliflower
+ French Fried Potatoes
+ Watercress Salad
+ Plum Tart
+ Coffee_
+
+_*Cauliflower_--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.
+
+
+
+September 5
+
+ _Hot Boiled Tongue, Lemon Sauce
+ Boiled Potatoes
+ French Fried Parsnips
+ Cauliflower Salad
+ *Baked Quinces
+ Jam Cake
+ Coffee_
+
+_*Jam Cake_--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.
+
+
+
+September 6
+
+ _Planked Bluefish with Potato Border
+ Grilled Tomatoes
+ *Corn Creole
+ Pepper Salad
+ Cheese Pasties
+ Grape Juice Water Ice
+ Coffee_
+
+_*Corn Creole_--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.
+
+
+
+September 7
+
+ _*Chestnut Soup
+ Smothered Chicken
+ Parsley Potatoes
+ Peppers Stuffed with Corn
+ Pineapple Salad
+ Almond Custard
+ Coffee_
+
+_*Chestnut Soup_--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.
+
+
+
+September 8
+
+ _*Planked Smelts
+ Baked Lamb Chops
+ Breaded Beets
+ Riced Potatoes
+ Avocado Pear Salad
+ Apricot Cream
+ Coffee_
+
+_*Planked Smelts_--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.
+
+
+
+September 9
+
+ _Soft Shell Crabs on Toast
+ Broiled Steak
+ Creamed Potatoes
+ *Stuffed Onions
+ Oyster Plant Salad
+ Mint and Pineapple Sherbet
+ Jumbles
+ Coffee_
+
+_*Stuffed Onions_--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.
+
+
+
+September 10
+
+ _Braised Ox Tails with Chestnuts
+ Boiled Sweet Potatoes
+ *Baked Stuffed Tomatoes
+ Lima Bean Salad
+ Peach Chartreuse
+ Coffee_
+
+_*Baked Stuffed Tomatoes_--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.
+
+
+
+September 11
+
+ _Oysters au Gratin
+ Sirloin Steak, Anchovy Sauce
+ Duchesse Potatoes
+ *Buttered Beets
+ Red Cabbage and Celery Salad
+ Apricots Parisienne
+ Coffee_
+
+_*Buttered Beets_--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.
+
+
+
+September 12
+
+ _Fish Croquettes
+ Cucumber Puree
+ Broiled Duckling, Apple Sauce
+ *Fried Cauliflower Potatoes
+ Olive Salad
+ Omelette Souffle
+ Coffee_
+
+_*Fried Cauliflower_--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.
+
+
+
+September 13
+
+ _Clam Cocktails
+ *Stewed Squabs
+ Grape Jelly
+ Potato Balls
+ Green Corn
+ Watermelon Frappe
+ Coffee_
+
+_*Stewed Squabs_--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.
+
+
+
+September 14
+
+ _Oysters
+ *Porterhouse Steak
+ Scalloped Tomatoes
+ Lima Beans
+ Apple and Chestnut Salad
+ Pear Sponge
+ Coffee_
+
+_*Porterhouse Steak_--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.
+
+
+
+September 15
+
+ _Pea Soup
+ *Impanada
+ Celery Mayonnaise
+ Apple Trifle
+ Coffee_
+
+_*Impanada_--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. Serve hot. This takes 3
+medium-sized sweet potatoes and 6 medium-sized white potatoes.
+
+
+
+September 16
+
+ _*Baked Ham
+ Baked Potatoes
+ Brussels Sprouts
+ Spiced Grapes
+ Apple Salad
+ Ice Cream with Kisses
+ Coffee_
+
+_*Baked Ham_--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.
+
+
+
+September 17
+
+ _*Oyster Bisque
+ Broiled Lamb Chops
+ Griddled Sweet Potatoes
+ Bean Croquettes, Tomato Sauce
+ Cauliflower Salad
+ Cocoanut Custard
+ Coffee_
+
+_*Oyster Bisque_--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.
+
+
+
+September 18
+
+ _Hamburg Loaf, Tomato Sauce
+ Maitre d'Hotel Potatoes
+ Beet and String Bean Salad
+ Cheese Creams
+ *Chocolate Pudding with Macaroons
+ Coffee_
+
+_*Chocolate Pudding with Macaroons_--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.
+
+
+
+September 19
+
+ _Vegetable Soup
+ Roast Spare Ribs, Apple Sauce
+ *Sweet Potatoes, Southern Style
+ Orange Custard
+ Coffee_
+
+_*Sweet Potatoes, Southern Style_--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.
+
+
+
+September 20
+
+ _Broiled Striped Bass
+ Porterhouse Steak with Olives
+ Baked Creamed Potatoes
+ *Asparagus, Italian Style
+ String Bean Salad
+ Pineapple Fluff
+ Coffee_
+
+_*Asparagus, Italian Style_--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.
+
+
+
+September 21
+
+ _Fried Cod Steaks
+ Sweet Potatoes
+ Boiled Onions
+ Cucumber Salad
+ Walnut Pudding
+ *Feather Cake
+ Coffee_
+
+_*Feather Cake_--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.
+
+
+
+September 22
+
+ _Cream of Barley Soup
+ *Shepherd's Pie
+ Broiled Tomatoes
+ Cucumber Salad with Red Peppers
+ Wine Jelly
+ Coffee_
+
+_*Shepherd's Pie_--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.
+
+
+
+September 23
+
+ _*Mock Duck, Rice Stuffing
+ Buttered Beets
+ Succotash
+ Lettuce Salad
+ Grape Sherbet
+ Coffee_
+
+_*Mock Duck_--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.
+
+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.
+
+
+
+September 24
+
+ _Macaroni Soup
+ Fried Scallops
+ Tournedos, a la Bordelaise
+ Mashed Potatoes
+ Baked Tomatoes
+ *Cold Slaw
+ Queen Mab Pudding
+ Coffee_
+
+_*Cold Slaw_--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.
+
+
+
+September 25
+
+ _Broiled Butterfish
+ German Fried Potatoes
+ Cucumber Salad
+ Cheese Balls
+ *Bread Pudding with Cherries
+ Coffee_
+
+_*Bread Pudding with Cherries_--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.
+
+
+
+September 26
+
+ _Veal Cutlets
+ Sliced Lemon
+ Baked Cucumbers
+ Lyonnaise Potatoes
+ Red Pepper Salad
+ *Amber Pudding
+ Coffee_
+
+_*Amber Pudding_--Peel, core, and quarter 8 apples. Put 3 tablespoons
+Crisco in a pan, when warm add 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.
+
+
+
+September 27
+
+ _Pot Roast of Beef, Gravy
+ Parsnips
+ Boiled Potatoes
+ Stuffed Cucumber Salad
+ *Conservative Pudding
+ Coffee_
+
+_*Conservative Pudding_--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.
+
+
+
+September 28
+
+ _Pea Soup
+ Boiled Tripe, Cream Sauce
+ Stewed Celery
+ Mashed Potatoes
+ Beet Salad
+ Meringues with Sliced Peaches
+ *Almond Fingers
+ Coffee_
+
+_*Almond Fingers_--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.
+
+
+
+September 29
+
+ _*Pilau of Fowl
+ Glazed Carrots
+ Potatoes au Gratin
+ Lettuce and Nasturtium Salad
+ Vanilla Eclairs
+ Coffee_
+
+_*Pilau of Fowl_--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.
+
+
+
+September 30
+
+ _Raw Oysters
+ Steamed Fish, Lemon Sauce
+ Potatoes
+ Stuffed Tomatoes
+ Radish and Lettuce Salad
+ *Hot Cheese Sandwiches
+ Vanilla Cream Puffs
+ Coffee_
+
+_*Hot Cheese Sandwiches_--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.
+
+
+
+October 1
+
+ _Veal Cutlets
+ Rice Croquettes
+ Lima Beans
+ Cabbage and Apple Salad
+ *Nut Pudding
+ Coffee_
+
+_*Nut Pudding_--1 cup soft breadcrumbs, 2 cups scalded milk, 1
+tablespoon Crisco, 1 cup chopped 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.
+
+
+
+Vegetarian
+
+October 2
+
+ _Tomato Bisque Crackers
+ Baked Sweet Potatoes
+ Baked Beans
+ Corn Fritters
+ Lettuce, French Dressing
+ *Orange Pie
+ Coffee_
+
+_*Orange Pie_--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.
+
+
+
+Vegetarian
+
+October 3
+
+ _Cream of Lettuce Soup
+ *Vegetable Souffle
+ Baked Potatoes
+ Boiled Green Peppers
+ Stuffed Egg Salad
+ Apple Tapioca
+ Coffee_
+
+_*Vegetable Souffle_--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.
+
+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.
+
+
+
+Vegetarian
+
+October 4
+
+ _Almond Soup
+ *Nut Loaf, Cranberry Jelly
+ Lima Beans
+ Carameled Sweet Potatoes
+ Onion Souffle
+ Butterscotch Pie
+ Orange Ice
+ Coffee_
+
+_*Nut Loaf_--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.
+
+
+
+Vegetarian
+
+October 5
+
+ _Baked Chestnuts
+ Galantine of Lentils
+ Escalloped Tomatoes
+ Fruit Salad
+ *Apple Charlotte
+ Coffee_
+
+_*Apple Charlotte_--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.
+
+
+
+Vegetarian
+
+October 6
+
+ _Creole Chowder
+ Stuffed Potatoes
+ Spaghetti with Cheese
+ Lentil and Nut Salad
+ *Orange Puffs, Orange Sauce
+ Coffee_
+
+_*Orange Puffs_--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.
+
+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.
+
+
+
+October 7
+
+ _Carrot Soup
+ *Indian Dry Curry
+ Boiled Rice
+ Spinach
+ Cabbage Salad
+ Pineapple, Bavarian Cream
+ Coffee_
+
+_*Indian Dry Curry_--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.
+
+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.
+
+
+
+October 8
+
+ _*Fried Chicken, Swiss Style
+ Sweet Corn Croquettes
+ Broiled Tomatoes
+ Crab Salad
+ Crackers
+ Cheese
+ Coffee_
+
+_*Fried Chicken, Swiss Style_--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.
+
+
+
+October 9
+
+ _Roast Shoulder of Veal
+ Roasted Potatoes
+ Lima Beans
+ Pickled Plums
+ Romaine Salad
+ *Raisin Batter Pudding
+ Coffee_
+
+_*Raisin Batter Pudding_--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.
+
+
+
+October 10
+
+ _*Cream of Corn, a la Creole
+ Scalloped Fish and Oysters
+ Potato Croquettes
+ Cauliflower and Beet Salad
+ Squash Pie
+ Coffee_
+
+_*Cream of Corn, a la Creole_--Put 1 can of corn through meat chopper,
+add 1 large onion, sliced, 1 sprig of parsley, and 1 pint of water.
+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.
+
+
+
+October 11
+
+ _Roast Veal
+ Mashed Sweet Potatoes
+ Green Beans
+ Stuffed Beet Salad
+ Cheese
+ Crackers
+ *Dutch Apple Cake
+ Coffee_
+
+_*Dutch Apple Cake_--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.
+
+
+
+October 12
+
+ _Cream of Carrot Soup
+ Roast Pig, Apple Sauce
+ Candied Sweet Potatoes
+ Creamed Celery
+ Kumquat Salad
+ *Cheese Croutons
+ Coffee_
+
+_*Cheese Croutons_--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.
+
+
+
+October 13
+
+ _*Peanut Puree
+ Roast Pig Reheated in Casserole
+ Squash
+ Baked Potatoes
+ Red Cabbage Salad
+ Sultana Roll
+ Coffee_
+
+_*Peanut Puree_--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.
+
+
+
+October 14
+
+ _*Grilled Halibut with Parmesan
+ Roast Mutton, Currant Jelly Sauce
+ Creamed Turnips
+ Browned Sweet Potatoes
+ American Salad
+ Apple and Prune Pie
+ Coffee_
+
+_*Grilled Halibut with Parmesan_--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.
+
+
+
+October 15
+
+ _*Broiled Smelts
+ Roasted Squabs
+ Oyster Plant, Italian Style
+ Oriental Salad
+ Sweet Cider Jelly
+ Coffee_
+
+_*Broiled Smelts_--Select 12 large smelts, clean well and split. Chop
+12 olives, 1/2 green pepper with seeds removed, 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.
+
+
+
+October 16
+
+ _Poeled Fowl, Cranberry Sauce
+ Mashed Potatoes
+ Cauliflower au Gratin
+ Tomato and Green Pepper Salad
+ Macaroon Custard
+ *Queen Cakes
+ Coffee_
+
+_*Queen Cakes_--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.
+
+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.
+
+
+
+October 17
+
+ _Baked Veal Cutlet
+ Potatoes Scalloped with Green Peppers
+ Succotash
+ Spinach Salad
+ *Apple Pie, Whipped Cream
+ Coffee_
+
+_*Apple Pie_--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.
+
+
+
+October 18
+
+ _Rice Soup
+ Fish Pudding
+ Cauliflower
+ *Savory Potatoes
+ Cheese Custard
+ Apple Dumplings
+ Coffee_
+
+_*Savory Potatoes_--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.
+
+
+
+October 19
+
+ _Lamb Cutlets, Morland Style
+ *Artichokes
+ Riced Potatoes
+ Celery Salad
+ Crackers Cheese
+ Peach Melba
+ Coffee_
+
+_*Artichokes_--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.
+
+
+
+October 20
+
+ _Canteloupes
+ Young Chickens, Roasted
+ Stuffed Tomatoes
+ *Grilled Potatoes
+ Apple and Nut Salad
+ Fruit Cup
+ Coffee_
+
+_*Grilled Potatoes_--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.
+
+
+
+October 21
+
+ _*Giblet Soup
+ Spiced Shoulder of Mutton
+ Brussels Sprouts
+ Mashed Potatoes
+ Prune Mold
+ Coffee_
+
+_*Giblet Soup_--Scald and cut up 1 set of giblets--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.
+
+
+
+October 22
+
+ _*Okra Soup
+ Curried Mutton
+ Rice
+ Stewed Celery with Egg Sauce
+ Asparagus Salad
+ Pear Fritters
+ Coffee_
+
+_*Okra Soup_--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.
+
+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.
+
+
+
+October 23
+
+ _*Haricot of Veal
+ Baked Tomatoes
+ Russian Fish Salad
+ Date Souffle
+ Coffee_
+
+_*Haricot of Veal_--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.
+
+
+
+October 24
+
+ _Roast Pork, Apple Sauce
+ Browned Parsnips
+ Glazed Sweet Potatoes
+ Porcupine Salad
+ *Black Cap Pudding
+ Coffee_
+
+_*Black Cap Pudding_--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.
+
+
+
+October 25
+
+ _Wild Duck with Mushrooms
+ *Stuffed Egg Plant
+ Apple and Cucumber Salad
+ Almond Pudding
+ Hot Cheese Denises
+ Coffee_
+
+_*Stuffed Egg Plant_--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.
+
+
+
+October 26
+
+ _Mock Pigeon, Espagnole Sauce
+ *Scalloped Pumpkin and Rice
+ Baked Sweet Potatoes
+ Combination Salad
+ Honeycomb Pudding
+ Coffee_
+
+_*Scalloped Pumpkin and Rice_--In Criscoed fireproof dish arrange
+layer of stewed pumpkin, cover with 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.
+
+
+
+October 27
+
+ _Noisettes of Mutton
+ String Beans Latticed Potatoes
+ French Salad
+ *Chestnut Dainty
+ Coffee_
+
+_*Chestnut Dainty_--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.
+
+
+
+October 28
+
+ _Shrimp Canapes
+ Roast Mutton, Onion Sauce
+ *Celeriac
+ Sweet Potatoes
+ Corn Salad
+ Pumpkin Pie
+ Coffee_
+
+_*Celeriac_--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.
+
+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.
+
+
+
+October 29
+
+ _Cream of Spinach Soup
+ Baked White Fish, Caper Sauce
+ Rice Croquettes
+ String Beans
+ Celery
+ Boiled Dressing
+ *Chestnut Tartlets
+ Coffee_
+
+_*Chestnut Tartlets_--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.
+
+
+
+October 30
+
+ _Brussel Sprout Soup
+ *Rabbit, a la Marengo
+ Parisian Potatoes Braised Celery
+ Lettuce, French Dressing
+ Prune and Rice Meringues
+ Coffee_
+
+_*Rabbit, a la Marengo_--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.
+
+
+
+Hallowe'en
+
+October 31
+
+ _Clear Soup
+ *Braised Duck with Turnips
+ Riced Potatoes
+ Spinach
+ Orange Salad
+ Goblin Cakes
+ Nuts
+ Candies
+ Custard Souffle, Vanilla Sauce
+ Coffee_
+
+_*Braised Duck with Turnips_--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 Criscoed paper over top,
+then lid, and simmer 1 hour or till duck is tender.
+
+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.
+
+
+
+November 1
+
+ _Irish Stew
+ Baked Rice
+ Lima Beans
+ Macedoine Salad
+ *Chocolate Cream Pie
+ Coffee_
+
+_*Chocolate Cream Pie_--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.
+
+
+
+November 2
+
+ _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_
+
+
+_*Roast Guinea Chickens_--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.
+
+
+
+November 3
+
+ _Celery Soup
+ *Casserole of Lamb
+ Sweet Pickle
+ Creamed Onions
+ Mashed Potatoes
+ Cabbage Salad
+ Caramel Ice Cream
+ Coffee_
+
+_*Casserole of Lamb_--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.
+
+
+
+November 4
+
+ _Tomato Soup
+ *Steamed Cod, Parsley Sauce
+ Roast Ribs of Beef, Horseradish Sauce
+ Colcannon
+ Potatoes
+ Charlotte Russe
+ Coffee_
+
+_*Steamed Cod_--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.
+
+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.
+
+
+
+November 5
+
+ _Ham Timbales, Cheese Sauce
+ Paprika Potatoes
+ Spinach
+ Apple and Celery Salad
+ *Cocoanut Pudding
+ Coffee_
+
+_*Cocoanut Pudding_--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.
+
+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.
+
+
+
+November 6
+
+ _Roast Duck
+ Egg Plant Croquettes
+ Peppers Stuffed with Rice
+ Canned Pears on Lettuce, with Mayonnaise
+ *Brown Bread Souffle
+ Coffee_
+
+_*Brown Bread Souffle_--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.
+
+
+
+November 7
+
+ _Corned Beef
+ *Cabbage, a la Creme
+ Potatoes
+ Olive Salad
+ Hasty Pudding
+ Cocoanut Cakes
+ Coffee_
+
+_*Cabbage, a la Creme_--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.
+
+When thoroughly hot, pile in hot dish, and garnish with sippets fried
+bread or toast.
+
+
+
+November 8
+
+ _Cold Corned Beef
+ Baked Potatoes
+ Pickled Beets
+ Cauliflower Salad
+ Cheese Wafers
+ *Golden Pudding
+ Coffee_
+
+_*Golden Pudding_--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.
+
+
+
+November 9
+
+ _Broiled Steak
+ Mashed Potatoes
+ Spinach with Butter Sauce
+ Escarole Salad
+ *Cheese Fondue
+ Coffee_
+
+_*Cheese Fondue_--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.
+
+
+
+November 10
+
+ _Haddock au Gratin
+ *Venison Cutlets
+ Hashed Browned Potatoes
+ Oyster and Celery Salad
+ Marrons, a la Creme
+ Coffee_
+
+_*Venison Cutlets_--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.
+
+
+
+November 11
+
+ _*Baked Scallops in Shells
+ Chicken Souffle
+ Fried Celery
+ Latticed Potatoes
+ Watercress and Green Pepper Salad
+ Meringues Glaces
+ Coffee_
+
+_*Baked Scallops in Shells_--Take desired quantity of fresh
+scallops--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.
+
+
+
+November 12
+
+ _Hamburg Steak Balls
+ Mashed Potatoes
+ Fried Parsnips
+ Apple and Celery Salad
+ *Baked Indian Pudding
+ Coffee_
+
+_*Baked Indian Pudding_--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.
+
+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--6 hours in all. Serve hot with sauce of grated or granulated
+maple sugar stirred into rich cream, and kept very cold till needed.
+
+
+
+November 13
+
+ _Lamb Cutlets
+ Potatoes
+ *Curried Lima Beans
+ Tomato Salad
+ Cheese Fritters
+ Benedictine Jelly
+ Coffee_
+
+_*Curried Lima Beans_--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.
+
+
+
+November 14
+
+ _Cream of Tomato Soup
+ *Nut Roast
+ Piquante Sauce
+ Sweet Potatoes
+ Fried Egg Plant
+ Lettuce Salad
+ Baked Quinces
+ Gingerbread
+ Coffee_
+
+_*Nut Roast_--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.
+
+
+
+Vegetarian
+
+November 15
+
+ _Sweet Potatoes au Gratin
+ Corn, a la Southern
+ *Raisin and Nut Bread
+ Apples Stuffed with Celery
+ Caramel Custards
+ Coffee_
+
+_*Raisin and Nut Bread_--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.
+
+
+
+November 16
+
+ _Cream of Corn Soup
+ Roast Turkey, Giblet Sauce
+ Mashed Potatoes
+ Creamed Onions
+ Melon Mangoes
+ Cheese Fingers
+ *Apple Strudel
+ Coffee_
+
+_*Apple Strudel_--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.
+
+
+
+November 17
+
+ _*Stewed Rabbit
+ Glace Potatoes
+ Baked Onions
+ Jellied Baked Beans
+ Cranberry Bavarian Cream
+ Coffee_
+
+_*Stewed Rabbit_--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.
+
+
+
+November 18
+
+ _Julienne Soup
+ Toast Points
+ Stuffed Hearts
+ Pickles
+ Browned Potatoes
+ Baked Squash
+ *Almond and Apple Pudding
+ Coffee_
+
+_*Almond and Apple Pudding_--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.
+
+
+
+November 19
+
+ _Spare Ribs Stew
+ Rice Croquettes
+ Waldorf Salad
+ Cheese Biscuits
+ *Cranberry Pudding
+ Coffee_
+
+_*Cranberry Pudding_--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.
+
+
+
+November 20
+
+ _Oyster Croquettes
+ *Stuffed Lamb Chops
+ Chestnut Puree
+ Mashed Potatoes
+ Egg Plant Fritters
+ Kumquat and Endive Salad
+ Stewed Figs
+ Coffee_
+
+_*Stuffed Lamb Chops_--Wipe 6 French chops, cut 1-1/2 inches thick.
+Split 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.
+
+
+
+November 21
+
+ _Baked Boned White Fish
+ Bread Dressing
+ Drawn Butter Sauce
+ Stewed Tomatoes
+ Mashed Potatoes
+ *Date Pudding
+ Coffee_
+
+_*Date Pudding_--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.
+
+
+
+November 22
+
+ _*Fried Smelts
+ Sauce Tartare
+ Roast Chicken
+ Creamed Chestnuts
+ Canned Stringless Beans
+ Orange and Romaine Salad
+ Mint Ice Cream
+ Coffee_
+
+_*Fried Smelts_--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.
+
+
+
+November 23
+
+ _Bisque of Clams
+ Boiled Fish
+ Hollandaise Sauce
+ Potatoes
+ Baked Parsnips
+ Celery Salad
+ *Italian Fritters
+ Coffee_
+
+_*Italian Fritters_--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.
+
+
+
+November 24
+
+ _Cannelon of Beef
+ Creamed Cabbage
+ Franconia Potatoes
+ Cranberry Salad
+ Cheese Wafers
+ *Baba with Syrup
+ Coffee_
+
+_*Baba with Syrup_--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
+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.
+
+
+
+November 25
+
+ _Quick Beef Soup
+ Panned Chicken
+ Brown Sauce
+ Curried Rice
+ Creamed Carrots
+ Tomato Salad
+ *Baked Macaroni Pudding
+ Coffee_
+
+_*Baked Macaroni Pudding_--1 pint milk, 4 long sticks macaroni, 1 egg,
+2 tablespoons sugar, nutmeg, 1 tablespoon Crisco, and salt to taste.
+
+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.
+
+
+
+November 26
+
+ _Pea Soup
+ Boiled Tongue
+ Raisin Sauce
+ Rice Balls
+ Stewed Celery
+ Tomato and Cress Salad
+ *Graham Pudding
+ Coffee_
+
+_*Graham Pudding_--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.
+
+
+
+November 27
+
+ _Steak en Casserole
+ Sweet Potato Croquettes
+ Boiled Cauliflower
+ Pear and Grape Salad
+ Cheese Fritters
+ *Pineapple Souffle
+ Coffee_
+
+_*Pineapple Souffle_--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.
+
+
+
+November 28
+
+ _Mock Bisque Soup
+ Mutton Haricot
+ String Beans
+ Fried Parsnips
+ Lettuce and Pepper Salad
+ *Apples with Red Currant Jelly
+ Coffee_
+
+_*Apples with Red Currant Jelly_--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.
+
+
+
+November 29
+
+ _Smoked Salmon Toast
+ *Spiced Venison
+ Black Currant Jelly
+ Creamed Turnips
+ Grilled Sweet Potatoes
+ Escarole Salad
+ Cheese Dressing
+ Peach Gateau
+ Coffee_
+
+_*Spiced Venison_--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.
+
+
+
+Thanksgiving Dinner
+
+November 30
+
+ _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_
+
+_*Hot Pumpkin Pie_--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.
+
+
+
+December 1
+
+ _Oyster Bouillon
+ *Baked Beefsteak
+ Fried Beets
+ Baked Potatoes
+ Grapefruit and Endive Salad
+ Nougat Ice Cream
+ Coffee_
+
+_*Baked Beefsteak_--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.
+
+
+
+December 2
+
+ _Baked Pork Spareribs
+ Turnips
+ Mashed Potatoes
+ Celery and Cranberry Salad
+ *Squash Pie
+ Coffee_
+
+_*Squash Pie_--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.
+
+
+
+December 3
+
+ _Brown Fricassee of Chicken
+ Cranberry Jelly
+ Sweet Potatoes
+ Boiled Onions
+ Orange and Pineapple Salad
+ *Farina Pudding
+ Coffee_
+
+_*Farina Pudding_--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.
+
+
+
+December 4
+
+ _Clear Soup with Rice
+ Corn
+ Peas
+ Mashed Potatoes
+ Cold Slaw
+ Plum Pudding
+ Hard Sauce
+ *Individual Mince Pies
+ Cheese Wafers
+ Coffee_
+
+_*Individual Mince Pies_--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.
+
+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.
+
+
+
+December 5
+
+ _*Steamed Clams
+ Roast Ribs of Beef
+ Currant Jelly
+ Rice Croquettes
+ Stewed Tomatoes
+ Apple and Celery Salad
+ Mince Pie
+ Coffee_
+
+_*Steamed Clams_--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.
+
+Cream Crisco and add remaining ingredients. Kettle should be
+removed from range as soon as shells open, otherwise clams will be
+over-cooked.
+
+
+
+December 6
+
+ _Caviar Canapes
+ Roast Duck
+ *Apple Sauce
+ Canned Beans
+ Mashed Potatoes
+ Tomato Jelly Salad
+ Apple Dumplings
+ Raisins
+ Nuts
+ Coffee_
+
+_*Apple Sauce_--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.
+
+
+
+December 7
+
+ _Stewed Chicken
+ Cream Dressing
+ *Baked Sweet Potatoes
+ Creamed Carrots
+ Onion Salad
+ Indian Pudding
+ Bon Bons
+ Coffee_
+
+_*Baked Sweet Potatoes_--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, sprinkle sugar over top, and pour vinegar over lightly. Bake
+until a golden brown.
+
+
+
+December 8
+
+ _Lamb Chops
+ Creamed Potatoes
+ Lima Beans
+ Carrot Salad
+ Pineapple Ice Cream
+ Candy
+ *Cocoanut Layer Cake
+ Coffee_
+
+_*Cocoanut Layer Cake_--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.
+
+
+
+December 9
+
+ _Oysters
+ *Chicken Hot Pot
+ Celery Salad
+ Dried Apricot Shortcake
+ Coffee_
+
+_*Chicken Hot Pot_--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.
+
+
+
+December 10
+
+ _Cream of Celery Soup
+ Broiled Oysters, a la Francaise
+ Bean Salad
+ Cheese Straws
+ *Fig and Apple Cobbler
+ Coffee_
+
+_*Fig and Apple Cobbler_--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.
+
+
+
+December 11
+
+ _Roast Pork, Apple Sauce
+ Franconia Potatoes
+ Creamed Onions
+ Endive and Grape Salad
+ *Lemon and Apple Tart
+ Coffee_
+
+_*Lemon and Apple Tart_--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.
+
+
+
+December 12
+
+ _Baked Codfish
+ Piquant Beets
+ Baked Potatoes
+ Lettuce and Cheese Salad
+ *Bread Pudding
+ Coffee_
+
+_*Bread Pudding_--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 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.
+
+
+
+December 13
+
+ _Chestnut Soup
+ Pork Chops
+ Apple Sauce
+ Potatoes
+ Steamed Squash
+ Lettuce and Pepper Salad
+ *Raisin Roly Poly
+ Coffee_
+
+_*Raisin Roly Poly_--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.
+
+
+
+December 14
+
+ _Corn Chowder
+ Bread Sticks
+ Chicken and Chestnut Salad
+ Stuffed Celery
+ *Raisin Puffs
+ Vanilla Sauce
+ Coffee_
+
+_*Raisin Puffs_--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.
+
+
+
+December 15
+
+ _Boiled Ham
+ Fried Potatoes
+ Asparagus on Toast
+ Bar-Le-Duc and Cheese Sandwiches
+ *Cocoanut Pie
+ Coffee_
+
+_*Cocoanut Pie_--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.
+
+
+
+December 16
+
+ _Baked Fish Pudding
+ Galantine of Veal
+ *Pea Croquettes
+ Tomato Sauce
+ Cream Cheese Salad
+ Chocolate Meringues
+ Coffee_
+
+_*Pea Croquettes_--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.
+
+
+
+December 17
+
+ _Farina Soup
+ Salmon Loaf
+ Glazed Potatoes
+ Stewed Carrots
+ Cabbage Salad
+ *Pear Croquettes
+ Coffee_
+
+_*Pear Croquettes_--6 halves canned pears, 1/2 cup rice, 2 tablespoons
+sugar, 2 cups milk, 1 lemon, 1 egg, 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.
+
+
+
+December 18
+
+ _Fillets of Flounder
+ Tournedos of Beef
+ *Tomato Croquettes
+ Celery Mayonnaise
+ Orange Tartlets
+ Coffee_
+
+_*Tomato Croquettes_--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.
+
+
+
+December 19
+
+ _*Soup Bonne Femme
+ Broiled Lamb Steak with Virginia Ham
+ Stuffed Egg Plant
+ Frontenac Salad
+ Apple Tart
+ Coffee_
+
+_*Soup Bonne Femme_--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.
+
+
+
+December 20
+
+ _Lentil Soup
+ Roast Loin of Pork
+ Apple Sauce
+ Potato Balls
+ Artichokes
+ Celery and Pineapple Salad
+ *Sultana Pudding
+ Coffee_
+
+_*Sultana Pudding_--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.
+
+
+
+December 21
+
+ _*Scallops
+ Broiled Squab Chickens
+ Braised Endive
+ Potatoes Anna
+ Chiffonade Salad
+ Apricot Custard
+ Coffee_
+
+_*Scallops_--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.
+
+
+
+December 22
+
+ _Petite Marmite
+ Goulash of Veal
+ Saute Potatoes
+ Cauliflower
+ Orange Salad
+ *Cornstarch Souffle
+ Coffee_
+
+_*Cornstarch Souffle_--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 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.
+
+
+
+December 23
+
+ _*Baked Tripe
+ Mashed Potatoes
+ Stuffed Onions
+ Baked Bean Salad
+ Cheese Balls
+ Stewed Figs
+ Whipped Cream
+ Coffee_
+
+_*Baked Tripe_--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.
+
+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.
+
+
+
+Vegetarian
+
+December 24
+
+ _Cream of Tomato Soup
+ Cheese Souffle
+ Graham Rolls
+ Lettuce
+ French Dressing
+ *Eve's Pudding
+ Springerlie
+ Coffee_
+
+_*Eve's Pudding_--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.
+
+
+
+Christmas Dinner
+
+December 25
+
+ _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_
+
+_*English Plum Pudding_--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.
+
+
+
+December 26
+
+ _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_
+
+_*Baked Apples_--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.
+
+
+
+December 27
+
+ _*Terrapin, a la Maryland
+ Saratoga Chips
+ Roasted Capon
+ Oyster Sauce
+ Sweet Potatoes
+ Stewed Celery
+ Apple and Cabbage Salad
+ Hamburg Cream
+ Coffee_
+
+_*Terrapin, a la Maryland_--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.
+
+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.
+
+
+
+December 28
+
+ _*Belgian Hare, en Casserole
+ Scalloped Potatoes
+ Braised Celery
+ Pineapple and Celery Salad
+ Lemon Pudding
+ Caramel Sauce
+ Coffee_
+
+_*Belgian Hare, en Casserole_--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.
+
+
+
+Vegetarian
+
+December 29
+
+ _Nut Turkey Roast
+ Cranberry Jelly
+ Creamed Onions
+ Baked Potatoes
+ Hubbard Squash
+ Pineapple and Orange Salad
+ *Pastry Fingers
+ Lalla Rookh
+ Coffee_
+
+_*Pastry Fingers_--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.
+
+
+
+December 30
+
+ _Sirloin Steak
+ Glazed Pumpkin
+ Marbled Potatoes
+ Celery Salad
+ Cheese Relish
+ *Boston Pudding
+ Coffee_
+
+_*Boston Pudding_--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.
+
+
+
+December 31
+
+ _Codfish, Delmonico Style
+ Roasted Leg of Lamb
+ *Chestnut Boulettes
+ Baked Potato Strips
+ Watercress and Green Pepper Salad
+ Cherry and Almond Parfait
+ Lady Fingers
+ Coffee_
+
+_*Chestnut Boulettes_--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.
+
+[Illustration]
+
+
+
+
+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.
+
+We will be glad to send this to any one who will write for it,
+enclosing five 2-cent stamps.
+
+ Address Department C.O.
+ The Procter & Gamble Co.
+ Cincinnati, Ohio.
+
+
+
+
+
+
+
+
+
+
+
+
+End of Project Gutenberg's The Story of Crisco, by Marion Harris Neil
+
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