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Copyright 1922 

The Procter & Gamble Distributing Co. of Canada. Ltd. 

Hamilton, Canada 

Price Twenty-Five Cents 

A Calendar 




615 Recipes 




Introduction 8 

The Story of Crisco- 9-21 

Things To Remember 22 

Hints To Young Cooks 24 

How To Choose Foods 25-30 

Methods of Cooking 31- 38 

Time Table for Cooking 39- 41 

The Art of Carving 42-44 

Soups 46-50 

Fish 51-57 

Meats 58-65 

Vegetables 66- 72 

Salads 73-76 

Puddings 77-84 

Sandwiches 85- 87 

Pastries 88-95 

Breads '. . 96-114 

Cakes 115-132 

Vegetarian Dishes 133-138 

Eggs 139-142 

Candies 143-147 

Calendar of Dinners 149-231 



Lettuce Cocktail 
Union Cocktail 



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 


Biscuits, Rolls, Etc. 

Baking Powder Biscuit 97 

Buttermilk Biscuit 
Citron Buns 
Cornmeal Rolls 
Crisco Batter Cakes 
Dessert Biscuit 
Fruit Rolls . . . 
Hot Cross Buns 
Lunch Rolls . . 
Maryland Beaten 

Biscuits . . . 
Scones, Cream . 
Scones, Oven . 
Soda Beaten Biscuit 
Sour Milk Biscuit . 
Twin Biscuit . . 


Muffins, Etc. 
Bran Gems ... 
Columbia MuSns 
Corn Cakes ... 
Ginger Gems . . 
Golden Corn Muffins 
Imperial Muffins . 
Muffins .... 
Pop Overs 

Rye Muffins . . . 
Sour Milk Tea Cakes 


Almond and Citron 
Black Cake with 
Prune Filling 





Boiling Water . . 

Caramel . 
Chocolate, Black 
Cream Puffs . 
Cream Puff Bails 
Cushion . 
Devil's Food 
Dominion Apple 
Feather . . . 
Fig .... 
Flag .... 
Fruit Cake, 

Apple Sauce . 
Fruit Cake, Crisco 
Fruit Cake, Southern 
Fruit Drops 
Genoa . . . 
Gennoise . 

Whole Wheat 
Gold .... 
Golden Orange 
Hurry Up 
Jam .... 
Jelly Roll . . 
Lady Baltimore 
Layer Cake, Cocoanut 
Layer Cake, Cocoanut 
Layer Cake, Coffee 
Layer Cake, Lemon 
Lord Baltimore 
Lunch Cakes 
Marble . 
Marmalade . 
Mocha . . 
Pound . . 
Princess . 
Queen Cakes 
Rose Leaf . 
Sand .... 
Shortcake, Oyster 
Shortcake, Peach 

Red Raspberry 
Shortcake, Strawberry 
Shortbread, Scotch 
Seed Cake, 

Old Fashioned 
Silver Nut 
Tilden . 
Walnut ... 
Wholesome Parkin 


Chocolate Fudge . 
Clear Almond Taffy 
Cocoanut Caramels 









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 


Aigrettes 197 


. 151 

Canapes . . 

. 161 

Cheese Balls 

. 196 


. 214 

Drops . . . 

. 194 

Fondue . 

. 219 


. 151 


Almond Fingers . . 211 

Chocolate Wafers . 


Chocolate Brownies 


Crisco Brownies . 


Filled Cookies . 


Fruit Cookies . 


Ginger Crisps . 


Ginger Snaps . 


Jumbles . . . 
Lemon Wafers . . 



Maple Cookies . 


Oatmeal Cookies . 


Rose Leaves . . 


Shortbread . 


Spice Cookies . . 


White Cookies . . 



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 


Honey 105 

Nut 108 

Raised 109 

Rich .... 






Caramel Custard . . 178 

Creole 140 

Curried 140 

RectDe Index — Continued 



. 16S 

Croquettes . . . 

. 141 

Eggs with Cucumber* 141 

Eggs with Tomatoes 

. 141 

Egg Sandwiches, 

Fried .... 

. 85 

Savory .... 

. 142 



Apricot .... 

. 200 

Baked .... 

. 140 

Friar's .... 

. 1S9 

Kidney .... 

. 63 

Spanish .... 

. 183 

F FISH, Etc 

Blue, Baked . . 

. 194 

Cassolettes of Fish 

. S3 

Clams, Scalloped . 

. 183 

Clams, Steamed 
Codfish Balls . . 

. 22S 

. 1S2 

Cod, Boiled . . . 

. 169 

Cod, Curried . . 

. 54 

Cod, Steamed . . 

. 218 

Crabs, Dressed 
Fish, Fried . . , 

. 53 

. 56 

Fish, Fried . . . 

. 198 

Fish Pudding . . 


Flounder, a la Creme 


Flounder, a la Turqu 

e 55 

Gateau of Fish 


Halibut, Baked . 


Halibut, Grilled with 

Parmesan . . 


Halibut, a la Poulett< 

: 166 

Halibut Ramekins 


Halibut Turbans . 


Lobster, Broiled . 


Lobster, Fried with 

Horseradish Sauce 


Lobster Newburg . 



Broiled Spanish 


Mackerel, a la 

Claudine . . . 



Cold Vinaigrette . 


Oysters, Fried . . . 


Oyster Shortcake . . 


Salmon, Baked with 

Colbert Sauce . . 


Salmon, Boiled 


Salmon Croquettes . 


Salmon Mold . . . 


Salmon, Planked . . 


Sardine Canapes . . 


Shad, Baked . . . 


Shad, Planked . . 





Baked in Shells . 


Smelts, Broiled 


Smelts, Fried . . 


Smelts, Planked 



a la Maryland . 


Trout, Baked . . 


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 Ill 

Strawberry Fritters . 187 

Waffles 113 


Apples with Red 

Currant Jelly . . 224 

Apple Sauce . . . 225 

Baked Apples ... 229 

Baked Bananas . . 181 

Devilled Bananas . . 134 


Beef, a la Mode . . 191 

Beef, Braised Fillet . 158 

Beef Croquettes . . 193 

BeefCollope ... 59 

Chipped in Cream . 183 
Beef, Fillet .... 205 
Beef Loaf .... 151 
Beef Loaf .... 186 
Beef Olives .... 200 
Beefsteak Pudding . 205 
Beef Steak and Kid- 
ney 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 Minate . . . 173 


Lamb, Tournedos . . 198 

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 
Koast, 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 

Veniion, Cutlets . . 220 

Venison, Spiced 224 



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 Tartars ... 60 

Recipe Index — Continued 

Other Fowls 

Duck, Braised with 

Turnips . . . . 
DucklinK, Roast 
Fowl, Roast with 

Chestnuts and 

Mushrooms . 
Fowl, Pilau .... 
Guinea Hen, Roasted 

Roast Chicken . 
Pigeons, Fried . 
Squab, Stewed . 
Turkey, Roast . 









Hare and Rabbit 

Belgian en Casserole . 230 

Jugged 149 

A la Marengo . 217 

Roast 152 

Stewed 221 


Cornstarch Pastry 
Crisco, Plain 
Crisco, New 
Flake No. 1 
Flake No. 2 
Hot Water 
Puff . . 
Puff, Rough 
Sugar for Tartlets 
Tip Top . . . 



Cobblers and Dumplings 

Apple Dumplings . . 78 

Fig and 

Apple Cobbler 
Peach Cobbler . 


Almond Layer . 
Apple .... 
Apple .... 
Beef Steak and 

Chicken . 
Chocolate Cream 

Double . . . 

Pumpkin . . 
Rhubarb Custard 
Shepherd's . 



. 94 



Squash . . . . 
Veal and Ham . 
Veal Pot . . . . 
Washington . 

Tarts, Etc. 
Apple . 
Bakewell . 
Currant . 
Fruit . . 
Lemon and Apple 
Maids of Honor 
Pastry Fingers . 
Peach Delights 
Puffs, Orange . 
Puffs, Raisin 
Roly Poly, Cherry 
Roly Poly, Raisin 

Windsor .... 





















Almond 192 

Almond and Apple . 221 

Amber 210 

Apple, Charlotte . . 212 

Apricot 196 

Baba with Syrup . . 222 

Baked Indian ... 220 

Beefsteak .... 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 . . 
Macaroni, Baked 
Molasses Sponge 
Monica . 
Noodle . . . 
Nut ... . 

Plum, tnglish 
Plum, Mrs. Vaugh 
Raisin . . 
Raisin Batter . 
Raspberry Batter 
Rhubarb . . . 
Rhubarb, Baked 
Rice .... 
Rice, Ground . 
Snow Balls . 
Snow Balls, Fruit 
Snow Pudding, wi 

Sultana . 
Swiss . 
Walnut . 





























Brown Bread 



Date . . 


Rice . . 

Snow . 






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 .... ISS 

Hungarian .... 187 

Orange ISO 

Orange and Tomato . 75 

Pear and Pimiento 189 

Potato and Nut . . 75 

Potato and Pimiento 76 

Shrimp 76 

Waldorf 159 

Watercress .... 190 


Egg and Anchovy 
Fried Egg .... 
Hot Cheese .... 





Recipe Index — Continued 


Pimiento Cheese 
Rice .... 
Sardine . 
Tomato . 
Tomato and 
Horseradish . 


Asparaeus . 
Bean. Black 
Bonne Femme 
Cauliflower . 
Crab . . . 
Fish . . . 
Giblet . . 
Hollandaise . 
Hotch Potch 
Lentil . . . 
Oxtail . . . 
Okra . . . 
Pepper Pot . 
Pilau a la Turq 
Potato . . 
Princess . . 
Red Pottage 
Rice (Thick) 
Scotch Broth 
Turtle, Mock 
Verte . . . 
White . . . 

, Etc 

Clam . 






Cream Soups 

Corn, a la Creole . 
Cucumber . . . . 



























Artichokes .... 
Artichokes, Jeruialem 


Asparagus Loaf 
Asparagus, Italian 
Asparagus, Plain 
Beans .... 
Beans, Baked . 
Bean Croquettes 
Beans, Lima, Curried 
Beans, String . 
Beets, Buttered 
Beets, Creamed 
Beets, New . . 
Beets, Stuffed . 
Brussels Sprouts with 


Cabbage, a la Creme 

German Sour 
Cabbage, Ladies' 
Carrot Fritters 
Carrots, Glazed 

a la Poulette 
Carrots, Viennese 
Celeriac . . . 
Colcannon . 
Corn Creole 
Corn Fritters . 
Corn Okra and 

Cauliflower . 
Cauliflower, Curried 

au Gratin 
Cauliflower, Fried 
Egg Plant, 

en Casserole . 
Eggplant, Fried 
Eggplant, Stuffed 
Eggplant, Stuffed 
Kohl Rabi, Creamed 
Lentils and Rice . 
Lentils, Savory 
Lettuce, Stewed 
Mushrooms au 

Gratin .... 
Mushrooms Cooked 

Under Glass Bells 
Mushrooms, Grilled 
Onions, Stewed 
Onions, Stuffed 

Stuffed with Nuts 
Parsnips, Baked . 
Parsley, Fried . 


Peas, Green, 

a la Maitre d'Hotel 

Stuffed Green . 
Potatoes, Anna 
Potatoes, Chantillv 
Potatoes, Creamed au 

Gratin .... 
Potato Croquettes 
Potatoes, Princess 
Potatoes, Franconia 

French Fried 
Potatoes. Grilled . 



Style 209 


























Hashed Brown 


New a la France 


Potato Pone . . 


Potato Puffs . . 

. 174 

Potatoes, Savory . 

. 215 

Potato Souffle 

Canadian Style . 

. 181 

Potatoes, Stutted . 

. 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 
Turnips, Creamed 

. 150 

. 170 

Turnips, Mashed . 

. 202 

Vegetable Souffle . 

. 212 


Asparagus Loaf 

. 177 

Bananas, Devilled 

. 134 

Bean Cutlets . . 

. 133 

Cauliflower Snow . 

. 134 

Craigie Toast . . 

. 134 

Croquettes Marchet 
Duck, Mock . . 

e 135 

. 210 

Goose, Mock . . 

. 174 

Mincemeat, Lemon 

. 134 

Nut Loaf . . . 

. 212 

Nut and Macaroni 


. 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 
Vegetable Souffle, 

. 162 

Mixed .... 

. 136 

Vegetable Pie . . 

. 138 


Bombay Toast . . 160 
Croutes, a la Marie . 156 
Croutes, alaRosamonde 156 
Macaroni a I'ltalienne 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 fishy then onions, then potatoes xn the sameCrisco.** 

'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.** 


'Recipes tested by Domestic Scientists.** 


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 primaryy solid cooking fats today are: 



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 Fa^e 2d3 

The Story of Crisco 

HE 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 

Cooking methods have undergone a marked change dur- 
ing 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. 

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. 

It seems strange to many that there can be anything 
better than butter for cooking, or of greater utility than larc^ 
and the advent of Crisco has been a shock to the older gener- 
ation, born in an age less progressive than our own, and prone 
to contend that the old fashioned things are good enough. 

The Story oj Crisco 

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 inade- 
quate 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, cook- 
ery 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 individ- 
uality (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 ac- 
quainted 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 


The Story of Crisco 

be replaced by an excess of carbohydrates; and that fat seems 
to play some part in the formation of young tissues which can- 
not 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 zvelcome, rather than repel. 

The first step in the digestion of 
fat is its melting. Crisco melts at a 
lower degree of heat than body tem- 
perature. Because of its low melt- 
ing 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 com- 
position 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 "smok- 
ing hot" for frying. No part of it, therefore, has been trans- 
formed 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. 


Tfu Story of Crisco 

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. 

The Crisco Process at the first stage of its development 
gave, at least, the basisof the ideal fat; namely, z pure 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 objection- 
able 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 manufac- 
ture 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 


The Story of Crisco 

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 whole- 
some 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 absorbs 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. 


The Story of Crisco 




Crisco's Manufacture 

It would be difficult to imagine sur- 
roundings 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 uni- 
formed employees make and pack Crisco. 

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, appetiz- 
ing 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 conse- 
quently indigestible animal fat. There is today a pronounced 
partiality from a health standpoint to a vegetable fat, and 


The Story of Crisco 

the lardy, greasy taste of food resulting from the use of ani- 
mal fat never has been in such disfavor as during the past 
few years. 

So Crisco is absolutely all vegetable. No stearine, ani- 
mal or vegetable, is added. It possesses no taste nor odor 
save the delightful and characteristic aroma which iden- 
tifies 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. 

Take ginger bread for example: The 
real ginger taste is there. The true molasses 
and spice flavors are brought out. 

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 . 

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. 


The Story of Crisco 

Cfisco contains richer food elements than 
butter. As Crisco is richer, containing no 
^v^B^rTEjR ^ moisture, one-htth 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 per- 
fectly into any dough, making the crust or loaf even textured. 
It keeps sweet and pure indefinitely in the ordinary room 

Keep Your Parlor and Your Kitchen Strangers 

Kitchen odors are out of place in the parlor. When fry- 
ing 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. 

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 sub- 
merged in it and a tender, brown crust almost instantly 
forms, allowing the inside of the potatoes, croquettes, dough- 
nuts, etc., to become baked, rather than soaked. 

Tht Lard Kiuhm. 

Tht Crisct Kitchen — 
A'« Snuh. 

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. 


The Story of Crisco 

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 Hke 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. 

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. 

A few years 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 

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 atten- 
tion need be given to future doctoring. 

Equip your children with good stomachs by giving them 
wholesome Crisco foods — foods which digest with ease. 


The Story of Crisco 

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. 

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 practi- 
cally 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 

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" 

Kitchen expense comes by the spoonful. Think 
^^ of the countless spoonfuls of expensive butter 
used daily, where economical Crisco would ac- 
complish 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 a//, (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. 


The Story of 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 de- 
partments use Crisco. 

Crisco has taken the place of butter 
and lard in a number of hospitals, where 
purity and digestibility are of vital 
importance. ^"^"'' ^'^' ^''^ 

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. 

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 biscuits, 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. 

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 

Bread and cake keep fresh and moist much longer when 
Crisco is used. 

■•"^ - -•''z^ - ^^^ .. Women have written that they use 
^^l^Mi^l^jg^^W empty Crisco tins for canning vegetables 
^^jyVa^PW^ y and fruits, and as receptacles for kitchen 
'""''^"'"''"""*^^~ and pantry use. 


The Story of Crisco 

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. 




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 differ- 
ence 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 digestible. 

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 com- 
pound is indigestible and very liable to become rancid. 

The following pages contain 615 recipes which have 
been tested by Domestic Science Authorities in the Cook- 
ing 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 


The Story of Crisco 

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 mix- 
ing thought with Crisco. 

Let us know how you progress. 

Yours respectfully, 




Use level measurements 

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 consist- 
ency outside the refrigerator. Crisco 
keeps sweet indefinitely, summer and 
winter, at ordinary room temperature. 

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 propor- 
tion 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 effected by weather. It remains sweet and pure 
mdefinitely without refrigeration. 

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 cor- 
rect. 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 per- 
fectly 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. 

■***^EFORE commencing to cook, look up the 
required recipe, read and think it out. Note 
down on a slip of paper the materials and quan- 
tities required. Collect all utensils and materials 
ii 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 


How to Choose Foods 

■^ONEY can be spent to infinitely better advan- 

Ml tage in the store, than by giving orders at the 
i door, by phone or mail. Every housekeeper 
T knows how large a proportion of the housekeep- 
1 ing 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. 


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 
flesn, and also by a strong and almost rank smell. 


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, 


How to Choose Foods 

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. 


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 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. 


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," 


How to Choose Foods 

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. 


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. 


How to Choose Foods 

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 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 


How to Choose Foods 

when the bill Is open. The male is generally the more ex- 
pensive, 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 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, soften- 
ing the flesh and rendering it richer, but at the same time less 

Trout, in spite of the difference In size, may be judged 
by the same rule as salmon. However, it will not bear keep- 
ing, 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. 


How to Choose Foods 

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. 

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 arti- 
chokes, 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 al- 
lowed to sprout the flavor becomes rank and coarse. 


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. 


Methods of Cooking 

SHERE 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 satisfac- 
tory 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 modifi- 
cations of these methods. 


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 


Methods of Cooking 

meat roasting is done in close ovens. It appears, from var- 
ious 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 cor- 
rect 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 crook'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 (of fresh meat). — This is cookery by immersion in 
boiling liquid, which after a few minutes is reduced to simmer- 
ing. 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° F. The pan used for boiling meat should be only 
JTJSt 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 pro- 
portion 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 


Methods of Cooking 

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° 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. 


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 


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° 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, 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 


Methods of Cooking 

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 sur- 
face. If once allowed to reach the surface, they will be thrown 
off in turning and lost, the meat being correspondingly im- 
poverished. 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 

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 pur- 
pose 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 albu- 
men, prevents its becoming uneatably hard and dry. 


Frying may be looked on as a derivative of broiling, and 
passes by easy stages, from broiling on a slightly greased metal 
plate, or sautSing 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 de- 
mand, and where variety in the re-dressing of cold meats has 


Methods of Cooking 

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 

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 

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, 

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 


Methods of Cooking 

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, clarify- 
ing 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, dough- 
nuts, etc., may be fried over and over again in the same Crisco. 

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 aff^ected 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 is a process very similar to boiling, for it is 
cooking in the heated vapor of water. This practice as a 


Methods of Cooking 

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° 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 is a combination of roasting and stewing small 
joints of meats 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 impart- 
ing 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 


Methods of Cooking 

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. 


Time Table for Cooking 


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^ hours 

Duck, domestic 1 to \]/^ 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 IS 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 


Time Table for Cooking 

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 


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}4 hours 

Fowl, 4 to 5 lbs 2 to 3 hours 

Chicken, 3 lbs 1 to l>i 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 


Steak, 1 inch thick 4 to 10 minutes 

Steak, l}4 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 blueiish 15 to 20 minutes 

Fish slices 12 to 15 minutes 

Liver 4 to 5 minutes 


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 


Time Table for Cooking 

Weights and Measures 

27>^ grains 1 dram 

16 drams 1 ounce 

16 ounces 1 pound 

1 teaspoonful 60 drops 

3 teaspoonfuls 1 tablespoonful 

4 tablespoonfuls 1 wineglass, yi gill, or }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 }^ ounce 

1 square chocolate 1 ounce 

y^ cupful chopped nut meats (blanched) 1 ounce 

1 cupful currants yi pound 

1 cupful crumbs ^ pound 

4y3 cupfuls coffee 1 pound 

3}4 cupfuls confectioners' sugar 1 pound 

4)4 cupfuls graham flour 1 pound 

lyi cupfuls oatmeal 1 pound 

5 cupfuls rolled oats 1 pound 

4^3 cupfuls rye meal 1 pound 

lyi cupfuls rice 1 pound 

l^i cupfuls dry beans 1 pound 

2 cupfuls granulated sugar 1 pound 

2^3 cupfuls brown sugar 1 pound 

2^ cupfuls powdered sugar 1 pound 

1 cupful (volume) 8 ounces 

1 cupful water 8^ 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 ^rt of Carving 

^ARVING 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 indis- 
pensable, 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 oork 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 oflF, enter 
knife into the top of breast, and cut under merrythought or 
wishbone so as to loosen it, lifting it with the fork. After- 
wards cut slices from both sides of breast. Next, take off 
collarbones, which lie on each side of wishbone and then sep- 
arate side bones from the back. The breast and wings are* 
considered the most delicate parts; the back as the least desir- 
able, 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 pass- 
ing 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 sep- 
arate the joint. Next, cut under wishbone and take it off, 


The Art of Carving 

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 muttony 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 por- 
tion 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 fore quarter 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 ofi^ 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. 


The Art of Caning 

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 carv- 
ing 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 slicer 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. 


Six Hundred and Fifteen 
Tested Recipes 


Calendar of Dinners^'* 

by Marion Harris Neil 



N 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 other- 
wise 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. 

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 pre- 


vent 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 1 bay leaf 

3 tablespoonfuls flour 4 sprigs parsley 

3 tablespoonfuls Crisco 2 egg yolks 

}4 cupful cream 1 blade mace 

1 quart white stock Salt and white pepper to taste 

1 bunch herbs 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^ hours. Rub through sieve, add cream, yolks of eggs, and sea- 
sonings, 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 2 cupfuls cream 

cheese 2 eggs 

3 quarts clear soup stock Salt, pepper, and paprika 
lyi cupfuls flour to taste 

4 tablespoonfuls Crisco Finely grated cheese 

Put flour into double boiler, add gradually cream, Crisco, 4 table- 
spoonfuls 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 boilinf; 
stock and serve with dish of finely grated cheese. 

Cream of Tomato Soup 

2 tablespoonfuls flour 1 teaspoonful celery salt 
1}4 tablespoonfuls Crisco Salt, pepper, and paprika to 

1 cupful milk taste 

2yi cupfuls strained tomato Pinch baking soda 

juice 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 table- 
spoonful 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 3 parsley sprigs 

2 tablespoonfuls Crisco 1 blade mace 

1 quart white stock, or half 2 egg yolks — 

milk and half water ^ cupful cream 

1 small carrot 1 lemon 

1 small onion 2 tablespoonfuls flour 

1 stalk celery 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 stalks celery 

2 cupfuls milk 1 tablespoonful flour 

3 tablespoonfuls Crisco 1 bay leaf 

3 pints stock or water Salt and pepper to taste 

1 onion }^ cupful cream 

1 carrot 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 yi 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 table- 
spoonfuls Crisco and browning well. If latter is used great care must be 
used as the croutons will brown easily. 

Lobster Bisque 

1 can lobster H cupful Crisco 

1 cupful breadcrumbs Salt, pepper, red pepper, and 

1 quart milk grated nutmeg to taste 

1 quart water Squares fried bread 

1 tablespoonful flour 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 

}4 cupful barley, pearl 4 tablespoonfuls cooked carrot 

1 quart water balls 

3 pints white stock 4 tablespoonfuls cooked peas 

}4 cupful cream Salt, pepper, and paprika to 

1 yolk of egg taste 

2 tablespoonfuls Crisco Diced toast or fried bread 

Put barley into saucepan of cold water, bring to boil, let boil five min- 
utes, 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 care- 
fully, 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 1 bunch parsley 

3 tablespoonfuls Crisco 1 teaspoonful sugar 

2 quarts stock 2 egg yolks . 

1 lb. spinach 1 lemon 

Salt and pepper to taste 

Put stock into saucepan; add spinach and parsley, picked and thor- 
oughly 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 }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 2 tablespoonfuls Crisco 
Salt and pepper to taste 1 cupful rice 

2 small onions 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. 



ISH, 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 deli- 
cate 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 her- 
rings; they are more satisfying as a meal, but usually more 
difl^cult 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 - - -^rvsrJ 

when the outside is done. 


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 2 tablespoonfuls Crisco 

1 cupful tomatoes ^ teaspoonful salt 

2 tablespoonfuls flour ^ 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>^ lbs. in weight ' oauce 

4 tablespoonfuls melted Crisco 4 tablespoonfuls Crisco 

1 tablespoonful chopped 2 tablespoonfuls flour 

parsley 1 teaspoonful lemon juice 

1 tablespoonful tarragon 3 anchovies 

vinegar 1 tablespoonful chopped 

1 chopped shallot, gherkin parsley 

and anchovy Pepper to taste 

Salt, pepper, and red pepper 2 cupfuls fish stock, or milk 
to taste 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 cupful breadcrumbs 
}4 lb. mushrooms 1 egg 

}4 cupful Crisco Salt and white pepper 

2 tablespoonfuls chopped Salt pork 

parsley 1 cupful cream 

2 tablespoonfuls chopped chives 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 

y^ lb. cold cooked fish or 4 tablespoonfuls flour 

shrimps Salt, pepper, and red pepper 

}4 cupful milk to taste 

4 tablespoonfuls Crisco 1 teaspoonful lemon juice 

y^ cupful water 2 lbs. cooked potatoes 

2 tablespoonfuls cream 2 eggs 

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)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 in- 
side, 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. }4 teaspoonful of anchovy extract may be 
added if liked. 

Sufficient for ten cassolettes. 

Dressed Crab 

1 good sized heavy crab 2 tablespoonfuls vinegar 

6 tablespoonfuls Crisco 1 tablespoonful chopped parsley 

2 tablespoonfuls breadcrumbs Crisp lettuce leaves 

3 tablespoonfuls olive oil 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 tablespoonful lemon juice 

}4 cupful Crisco Salt, pepper, and red pepper 

2 cupfuls white stock to taste 

1 tablespoonful flour 2 cupfuls plain boiled rice 

2 teaspoonfuls curry powder 2 tablespoonfuls chopped 
1 medium-sized onion 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 after- 
wards 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. 1 blade mace 

2 cupfuls milk 6 whole white peppers 
1 tablespoonful cream 4 tablespoonfuls flour 

3 tablespoonfuls Crisco Lemon juice 

Salt and pepper to taste 

Skin flounder, and take fillets off neatly by sharply rutting 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. V ash 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 



Flounder a la Turque 
For Fish For Sauce 

1 large flounder }4 lemon 

1 teaspoonful chopped parsley 1 egg 

3 tablespoonfuls breadcrumbs }4 cupful melted Crisco 

2 tablespoonfuls Crisco 1 yolk of egg 

}4 teaspoonful powdered herbs }4 teaspoonful mustard 

1 pinch powdered mace }4 teaspoonful salt 
Salt, pepper, and red pepper 1 pinch red pepper 

to taste 1 tablespoonful vinegar 

}4 cupful picked shrimps 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 

(KaU B. Vaughn) 

For Pudding For Sauce 

2 lbs. cooked fish 3 tablespoonfuls flour 

1 cupful milk 3 tablespoonfuls Crisco 

1 tablespoonful flour 1 slice carrot 

1 tablespoonful Crisco 1 slice onion 

2 eggs 1 slice celery 
Salt and pepper to taste 1 blade of mace 

% teaspoonful onion juice 1 bay leaf 

1 tablespoonful Worcester- 6 whole peppers 

shire sauce 1 sprig of parsley 

Cream sauce }i 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 

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 Salt and 

Crisco Crumbs 

1 egg Sauce 

pepper to taste 

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 

Sauce. Blend l}4 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 1 cupful thick cream 

Crisco for frying Salt and paprika to taste 

1 egg 2 tablespoonfuls grated 
Breadcrumbs horseradish 

Cut lobster meat into neat pieces, dip in beaten egg, toss in bread- 
crumbs 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)4 lbs. cooked white fish 1 teaspoonful chopped parsley 

3 tablespoonfuls Crisco 1 teaspoonful anchovy paste 
^ cupful breadcrumbs or extract 

}4 cupful milk Salt and pepper to taste 

2 eggs Lemon slices 

Dutch or oyster sauce 

For Sauce 

2 tablespoonfuls flour 1 teaspoonful lemon juice 

2 tablespoonfuls Crisco Salt, pepper, and red pepper 

1 cupful milk to taste 

}4 cupful oyster liquor 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 gar* 
nished 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 1 quart oysters 

2 teaspoonfuls baking powder }^ cupful Crisco 
yi teaspoonful salt 2 tablespoonfuls cornstarch 

^ cupful milk }4 cupful cream 

Salt and pepper to taste 

Mix flour, baking powder and ^ 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 

Sufficient for one large shortcake. 

Salmon Mold 

1 can salmon 3 eggs 

2 tablespoonfuls Crisco 1 tablespoonful Worcestershire 
}4 cupful roiled crackers sauce 

Salt and pepper to taste 


1 tablespoonful Crisco 1 cupful milk 

1 tablespoonful flour Salt and pepper to taste 

1 egg 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. 


A.T-S J 

lOOKERY 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 rational 
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 con- 
sidered 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 sur- 
face 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 experi- 
ment, 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 evapo- 
rated. 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 other- 
wise 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 excep- 
tionally large. Game takes longer in proportion to its size 
than poultry, and all birds require better and more cooking 
than beef or mutton. 

Beef Collops 

1 lb. Hamburg steak Salt and pepper to taste 

1 chopped onion 1 teaspoonful mushroom catsup 

2 tablespoonfuls Crisco or Worcestershire sauce 

1 cupful water or stock Sippets of toast or croutons 

1 tablespoonful flour 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 1 turnip 

3 tablespoonfuls Crisco 1 carrot 

1 celery stalk 3 cloves 
}4 teaspoonful whole white peppers 2 sprigs parsley 

1 bunch sweet herbs 4 tablespoonfuls flour 

Salt, pepper, and red pepper 12 button mushrooms 

to taste 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 oflF 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 Breadcrumbs 

1 egg Salt and pepper to taste 

yi cupful Crisco Mixed pickles 

Tartare sauce 

Singe, empty, and split chicken in half; take breastbone out and 
sprinkle salt and pepper over. Melt yi 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 cupful hot sweet cream 

yi cupful Crisco 2 cupfuls chopped mushrooms 

Salt and pepper 1 tablespoonful chopped 
1 pint hot water 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 1 cupful brown sauce 

3 tablespoonfuls Crisco 1 dinner roll 

2 teaspoonfuls curry powder 1 egg 

6 chopped mushrooms 1 cupful boiled rice 

For tongue. Cut slices of tongue, fry in Crisco, Reason with ^ tea- 
spoonful 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. 

FoT brown sauce. Melt 3 tablespoonfuls Crisco, add 1 chopped onion, 
piece of carrot, 2 mushrooms, and fry a good brown color; stir in 2 table- 
spoonfuls flour and fry it also; then add 1 cupful stock or water and few 
drops of kitchen bouquet. Let all cook ten minutes, stirring constantly 
add seasoning of salt and pepper, and strain for use. 

Suflicient for 6 slices. 

Fried Chicken 

Chicken Crisco 

Select young tender chickens and disjoint. Wash carefully and let 
stand over night in refrigerator. 


(Katt B. Vauthn) 

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. 


{KaU B. Vauthn) 

Make batter of 1 cupful flour, 1 teaspoonful salt, 2 grains white pepper, 
}4 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. 


(KaU B. Vauthn) 

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. 



Select medium-sized chickens and wash well, then cut into near pieces 
and season them. Mix 1 cupful cornmeal with I cupful flour, 1 tablespoon- 
ful salt and 1 tablespoonful black pepper. Dip each piece in mixture and 
fry in hot Crisco twelve minutes. Drain and serve with cornmeal batter 


Wash young chicken, cut into neat pieces, dust with salt, pepper, 
and flour, and fry -in hot Crisco twelve minutes. Drain, place on hot 

E latter, pour over it yi pint hot sweet cream, sprinkle over with chopped 
ot roasted peanuts, little salt and pepper. 

Fried Chicken, Mexican Style 

1 tender chicken 1 seeded green pepper 

Salt and pepper to taste 2 large tomatoes 

1 clove garlic 5 tablespoonfuls Crisco 

Corn croquettes 

For Croquettes 

2 tablespoonfuls Crisco }4 teaspoonful sugar 

1 can or 14 ears corn Pepper and salt to taste 

2 tablespoonfuls flour 1 egg 

2 cupfuls milk 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 

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 season- 
ings, 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 Crisco 

Egg Peas or new Potatoes 

Breadcrumbs 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 sauce- 
pan, 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 mar- 
velously 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 Salt and pepper to taste 

■ 6 tablespoonfuls Crisco 1 tablespoonful chopped parsley 

6 eggs 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 

}4 package macaroni Salt and pepper to taste 

^ can tomatoes }4 cupful grated cheese 

3 tablespoonfuls Crisco 1 lb. round steak 

2 onions }4 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 yi lb. grated cheese 

3 tablespoonfuls melted Crisco 2 cupfuls breadcrumbs 

3 small onions Salt, pepper, and paprika 

1 tablespoonful chopped parsley to taste 

2 eggs Tomato sauce 



For Sauce 

4 tablespoonfuls Crisco 1 can or >^ lb. fresh tomatoes 

1 carrot 1 tablespoonful tomato catsup 

1 turnip 1 bunch sweet herbs 

2 onions Salt, pepper, and red pepper 

3 tablespoonfuls flour to taste 
2 cupfuls stock 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 toget-her; 
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 teaspoonful powdered thyme 

4 tablespoonfuls Crisco ^ teaspoonful white pepper 
1}4 teaspoonfuls salt 1 egg 

2 tablespoonfuls chopped onion 1 cupful country sausage 
1 lemon A little warm water 

1 tablespoonful chopped parsley 1 turkey 

Salt pork 

Mix sausage with breadcrumbs, add egg well beaten, Crisco, season- 
ings, 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 pinning 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 yi cupful water 

3 lbs. sirloin steak ^ can tomatoes 

2 tablespoonfuls Crisco 1 cupful cooked peas 

1 large onion 1 cupful cooked spaghetti 

}4 lb. bacon 1 cupful cooked mushrooms 

Salt and pepper to taste 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 jbs. }4 teaspoonful white pepper 

3 tablespoonfuls melted Crisco 4 tart apples 

1 teaspoonful salt Milk 

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. Feel and core and slice apples, 
then dip in milk, toss in flour, and drop into hot Crisco to brown. 


N the vegetable kingdom the cereals 
form a very important part of our diet, 
by supplying cniefly 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 cab- 
bages, spinach, celery, and onions, roots and flowers, as car- 
rots, 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 some- 
times 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 thor- 
oughly rinsed in clean water before peeling. From all vege- 
tables, 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 

}4 cupful Crisco S 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 

Brussels Sprouts with Crisco 

^ cupful Crisco 2 baskets brussels sprouts 

yi 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. 

Sufl&cient for one dish. 


3 tablespoonfuls Crisco ^ lb. cold cooked cabbage 

yi lb. cold cooked potatoes 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 teaspoonful curry powder 

y2 cupful lentils 1 small onion 

}4 cupful milk 1 tablespoonful lemon juice 

^3 cupful water 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, season- 
ings, and lentils, simmer two hours and add lemon juice just before serving. 
Serve with rice. 



Corn Fritters 

1 tablespoonful melted Crisco 1 teaspoonful baking powder 

1 can crushed corn 2 teaspoonfuls salt 

1 cupful flour % 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 6 ears corn 

2 tablespoonfuls sugar 6 okra pods 

Salt and pepper to taste 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 dessertspoonful curry powder 

1 cauliflower 1 tablespoonful lemon juice 

1 sliced onion }^ teaspoonful salt 

1 cupful stock or water 

Boil cauliflower in boiling salted water till tenaer, 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 tablespoonful flour 

1 quart peeled and diced 1 cupful grated cheese 

potatoes 1 teaspoonful salt 

2 cupfuls milk }4 teaspoonful white pepper 

Few breadcrumbs 

Cut potatoes in about 1^-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 2 garlic cloves 
1 large eggplant 3 tomatoes 

3 small onions 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 tablespoonful lemon juice 

1 quart shelled peas 2 sprigs mint 

Salt and pepper to taste ' 1 tablespoonful chopped parsley 

1 teaspoonful sugar 

Shell peas and throw into plenty boiling water containing a teaspoon- 
ful 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 \}/2 cupfuls milk 

1 lb. artichokes 2 tablespoonfuls cream 

2 tablespoonfuls flour Salt and pepper to taste 

1 yolk of egg 1 teaspoonful chopped parsley 

2 teaspoonfuls lemon juice % cupful vinegar 

1 pint boiling milk 

Wash and scrape artichokes, and throw each one in cold water con- 
taining 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 1 tabiespoonful chopped parsley 

14 large mushrooms 2 tablespoonfuls chopped 

1 egg cooked meat 

Salt, pepper, and red pepper 2 tablespoonfuls breadcrumbs 
to taste yi cupful stock 

1 tabiespoonful 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 
C^scoed 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 1 teaspoonful salt 

2 lbs. new potatoes 1 tabiespoonful chopped parsley 
2 sprigs mint 1 tabiespoonful 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 teaspoonful powdered ginger 

1 generous cupful grated raw }4 teaspoonful powdered cinnamon 

sweet potatoes yi teaspoonful salt 

1 cupful molasses 1 tabiespoonful chopped 

1 cupfill milk candied orange peel 

yi 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 Salt, pepper, and powdered 
1 cupful lentils mace to taste 

1 bay leaf 1 cupful boiled rice 

3 sprigs parsley Xyi cupfuls highly seasoned 
1 chopped onion 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 tables poonfuls 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 2 tablespoonfuls breadcrumbs 

6 beets }4 teaspoonful onion juice 

2 green peppers Salt and pepper to taste 


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 gar- 
nished with watercress. 

Sufficient for six beets. 

Stuffed Eggplant 

3 tablespoonfuls Crisco 1 egg 

3 small eggplants Salt, pepper, and nutmeg to 

}4 cupful breadcrumbs taste 

lyi cupfuls stock }4 cupful white wine 

yi cupful chopped cooked Criscoed crumbs 

chicken or veal 1 tablespoonful flour 

1 tablespoonful sherry 

Cut eggplants in halves and scoop out inside, leaving shell half inch 
thick. Soak >^ cupful breadcrumbs in yi 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 liauor from pan in which they were 
baked, and cook five minutes. 

Sufficient for three eggplants. 

Stuffed Potatoes 

(Kau B. Vaughn) 

2 tablespoonfuls melted Crisco 2 tablespoonfuls grated cheese 
6 large potatoes 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 oflF 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 
yi 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 cup- 
ful 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. 




ALADS 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 sirnple it may be, should 
be made to look inviting and tempting. The method of drain- 
ing or drying is a very easy performance so long as the salad 
leaves, whatever they may be, are almost free from moisture. 
This is eflPected 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 use- 
ful 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 j|l 



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 tablespoftnful Crisco }4 teaspoonful white pepper 

1 teaspoonful mustard 2 eggs 

1 teaspoonful sugar 4 tablespoonfuls lemon juice 

}4 teaspoonful salt 1 cupful whipped cream 

For Salad 

1 quart chopped apples 1)4 cupfuls blanched and shred- 

1 pint diced celery ded almonds 

^ 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 tablespoonful chopped 
1 teaspoonful salt cucumber pickles 

}4 teaspoonful paprika 1 tablespoonful chopped green 
Pinch black pepper peppers 

1 tablespoonful tarragon 1 teaspoonful chopped parsley 

vinegar 1 teaspoonful chopped chives 

2 tablespoonfuls cider vinegar 1 can asparagus or fresh cooked 


Drain asparagus and chill. Mix salt with paprika, add pepper, tar- 
ragon 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 crisp lettuce 
1 yolk of egg Few drops green color 

1 tablespoonful lemon juice yi teaspoonful sugar 

1 tablespoonful vinegar 1 teaspoonful salt 

1 head celery ^ teaspoonful mustard 
}4 cupful blanched almonds 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 

1 tablespoonful Crisco 2 tablespoonfuls vinegar 
Pinch of salt 2 eggs 

2 tablespoonfuls sugar j/t pint whippedcream 


24 marshmallows 2 juicy apples 

1 can pineapple 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 1 tablespoonful chopped parsley 

4 tomatoes Tarragon vinegar 

4 oranges 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 For Salad 

5 tablespoonfuls melted Crisco 3 cupfuls sliced cold potatoes 
1 teaspoonful mustard 1 pupful broken hickory nut 

1 teaspoonful salt meats 

2 teaspoonfuls sugar 1 teaspoonful chopped onion 
2 yolks of eggs Chopped parsley 

^ cupful cream or milk Cold cooked sliced beets 

yi cupful vinegar 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 K can pimientos 

4 potatoes 1 tablespoonful chopped 

2 hard-cooked eggs cucumber pickle 

1 teaspoonful salt 


1 tablespoonful Crisco 2 tablespoonfuls sugar 

2 teaspoonfuls dry mustard 1 lemon 

1 teaspoonful salt y^ 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 

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 lemon 

1 can shrimps 4 tablespoonfuls vinegar 

1 cupful celery cut in cubes 2 tablespoonfuls water 

1 cupful tart apples cut in 4 eggs 

cubes 1 teaspoonful dry mustard 

1 cupful broken Brazil nut 1 teaspoonful salt 

meats 1 teaspoonful sugar 

}^ cupful broken English y^ teaspoonful white pepper 

walnut meats yi cupful thick cream and 1 
Salt and pepper to taste 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 nnits, 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. 



^UDDINGS as a rule either are boiled, 
steamed or baked. For boiled pud- 
dings, care should be taken that the 
saucepan be kept boilingor 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 patting 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 Hd 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. Baiters 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. SouflHes 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 com- 
posed 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 quick- 
ly, 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 yi teaspoonful salt 

4 tablespoonfuls Crisco ^ cupful milk 
2 cupfuls flour Sugar 

2 teaspoonfuls baking powder 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 
yi 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 

IK cupfuls flour ^ cupful milk 

2 teaspoonfuls baking powder 3 apples cut in quarter inch 

}4 teaspoonful salt slices 

1 egg . , 3 tablespoonfuls sugar 

1 tablespoonful melted Crisco 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 lemon 

}4 teaspoonful salt 6 tablespoonfuls brown sugar 

2 bundles rhubarb Water 

}/2 cupful Crisco }4 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 cir- 
cumference 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 Grated nutmeg to taste 

1 quart hot milk }4 teaspoonful salt 

2 eggs 1 cupful sugar 

1 teaspoonful lemon extract 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 

}4 cupful rice }4 teaspoonful salt 

}4 teaspoonful lemon extract 2 cupfuls milk 

3 eggs }4 cupful sultana raisins 

2 tablespoonfuls Crisco 2 tablespoonfuls powdered sugar 

)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 }4 cupful milk 

1 cupful grated carrots 1}4 cupfuls flour 

1 cupful grated raw potatoes 1 teaspoonful salt 

^ cupful Crisco 1 teaspoonful baking powder 

1 cupful seeded raisins 1 teaspoonful mixed spices 

yi cupful breadcrumbs 1 cupful currants 

Prune sauce 



For Sauce 

^ lb. prunes 1 lemon 

1 wineglassful sherry wine }4 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 saucr. 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 4 tablespoonfuls cornstarch 

1 tablespoonful Crisco % teaspoonful salt 

2 cupfuls boiling water 1 teaspoonful vanilla extract 
^ cupful sugar J^ 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 2 tablespoonfuls Crisco 

1 egg 2yi teaspoonfuls baking powder 

1 cupful milk or water }4 teaspoonful salt 

2}4 cupfuls flour 1 teaspoonful vanilla extract 

1 cupful sultana raisins 


1 tablespoonful Crisco 1 teaspoonful flour 

1 cupful sugar yi teaspoonful vanilla extract 

1 egg \yi 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 nut 



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 y2 cupful molasses 

2 teaspoonfuls powdered ginger 1 egg 

K teaspoonful baking soda 1 tablespoonful breadcrumbs 

H cupful Crisco K cupful milk 

yi teaspoonful salt 

For Sauce 

1 teaspoonful Crisco 2 tablespoonfuls lemon juice 

1 teaspoonful cornstarch 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 

For sauce. Blend Crisco and cornstarch together, add molasses, 
water, and lemon juice, and boil a few minutes. 

Monica Pudding 

3 tablespoonfuls melted Crisco 3 eggs 

2 cupfuls milk yi cupful sugar 

}4 cupful flour }4 teaspoonful salt 

yi teaspoonful vanilla extract 

For Sauce 

yi cupful Crisco K cupful cream 

yi cupful powdered sugar y^ 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 mix- 
ture 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 1 lemon 

^ cupful sugar K cupful blanched and chopped 

4 eggs almonds 
yi cupful melted Crisco 2 cupfuls milk 

y^ 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 ^re 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 Milk 

3 teaspoonfuls baking powder 1 egg 

2 tablespoonfuls sugar 1 teaspoonful lemon extract 
J^ cupful Crisco Peaches, fresh or canned 
}4 teaspoonful salt 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 K 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. 

Puieapple Puddhig 
For Pudding 

1 can pineapple 1 cupful breadcrumbs 

1 cupful sugar }4 teaspoonful salt 

4 tablespoonfuls melted Crisco 6 eggs 

Hard sauce 

For Sauce 

4 tablespoonfuls sugar 2 tablespoonfuls sherry 

}4 teaspoonful salt 4 tablespoonfuls blanched and 

yi cupful Crisco chopped almonds 

For pudding. Beat eggs, add crumbs, salt, Crisco, sugar, and pine- 
apple 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 

Mrs. Vaughn^s Plum Puddmg 

}4 lb. brown sugar }4 teaspoonful grated nutmeg 

3 eggs /4 teaspoonful powdered mace 
yi lb. breadcrumbs J4 cupful New Orleans 

}4 lb. browned flour molasses 

}4 lb. Crisco y2 cupful brandy (or grape juice) 

2 teaspoonfuls baking }4 cupful lemon juice 

powder ^2 lb. seeded raisins 
1 teaspoonful salt ^ lb. sultana raisins 
}4 teaspoonful powdered cloves 1 lb. currants 
J^ teaspoonful powdered 1 lb. crystallized fruits, consist- 
cinnamon ing of pineapple, cherries, 
1 teaspoonful powdered ginger 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 

Sufficient for two medium-sized puddings or one very large one. 

Rice Pudding 

^ cupful rice 3 eggs 

3 cupfuls milk Powdered cinnamon to taste 
^ cupful sugar }4 cupful seeded raisins 

}^ cupful Crisco ^ 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 

J/3 cupful sugar 2 eggs 

2 cupfuls flour 1 cupful milk 

2 teaspoonfuls baking powder 1 teaspoonful vanilla extract 

4 tablespoonfuls melted Crisco 1 cupful chopped English 
}4 teaspoonful salt walnut meats 

For Sauce 

1 cupful sugar 3 yolks eggs 

}4 cupful water 2 cupfuls whipped cream 

J^ 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 occasion- 
ally, add lemon extract and just before serving mix in whipped cream. 

Sufficient for nine individual puddings. 

Woodford Pudding 

(.Kate B. Vaughn) 

1 cupful sugar 1>^ cupfuls flour 

3 eggs y2 cupful Crisco 

y2 cupful buttermilk 1 cupful blackberry jam 

1 teaspoonful baking soda yi teaspoonful salt 

yi teaspoonful grated nutmeg 



For Sauce 

2 tablespoonfuls Crisco . Powdered sugar 

1 cupful whipped cream }4 teaspoonfui 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. 


F 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 he 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 1 teaspoonful curry powder 

10 anchovies ^ teaspoonful lemon juice 

3 hard-cooked eggs Salt to taste 
2 tablespoonfuls grated cheese Brown bread 


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 Salt, pepper, and red pepper 

4 hard-cooked eggs to taste 

2 tablespoonfuls cream 2 rasped rolls 

Fritter batter 
Cut hard-cooked eggs free from shells into slices and pound with 
Crisco and cream to a paste. Season with salt, pepper, j/^ 

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 Salt and pepper to taste 

}4 lb. cooked rteat Crisp lettuce leaves 

6 stoned olives 12 picked shrimps 

1 teaspoonful capers Parsley 

2 hard-cooked eggs 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 surfates 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 teaspoonful salt 

1 cupful diced cheese 1 can pimientoes 
1 teaspoonful cornstarch Paprika to taste 

6 tablespoonfuls milk 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 2 tablespoonfuls chopped cooked, 

}i cupful rice liver 

1 sprig parsley 2 tablespoonfuls chopped 

1 blade mace cooked ham 

1 strip lemon peel Salt and pepper to taste 

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 

Sufficient for twenty sandwiches. 



Sardine Sandwiches 

2 tablespoonfuls melted 1 tomato 

Crisco Salt, pepper, and paprika 

1 dozen sardines to taste 

1 tablespoonful whipped Lettuce leaves 

cream 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 I tablespoonful flour 

1 cupful water l}4 tablespoonfuls sugar 
}4 cupful vinegar Few grains red pepper 

2 eggs well beaten Firm ripe tomatoes 
1 teaspoonful salt Bread 

1 teaspoonful mustard 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 

Sufficient for thirty sandwiches. 

Tomato and Horseradish Sandwiches 

1 tablespoonful Crisco Bread 

}4 cupful grated horseradish }4 cupful mayonnaise 

1 tomato Salt and paprika to taste 


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. 



HERE are two principal divisions, 
within which all varieties may be in- 
cluded, 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 moist- 
ened, 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, suflftcient 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 kneadfed 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 
sh'kpe. (^y\. 




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 roll- 
ing. 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 
sup\)ly 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° F. to 340° 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 

IM cupfuls flour ya teaspoonful salt 

}4 cupful Crisco 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 gradu- 
ally sufficient water to make stiflF paste. Water should be added sparinglyand 
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 1 tablespoonful lemon juice 

fi cupful Crisco Sufficient cold water to hold 

1 egg mixture together 

^ 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 shorten- 
ing. 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 

K teaspoonful salt }4 cupful Crisco 

IH teaspoonfuls baking powder Cold water 

2}4 cupfuls flour 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 >^ cupful, and to re- 
mainder 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 halfway 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>4 cupfuls cornstarch ^j teaspoonful salt 

l}4 cupfuls flour 1 teaspoonful baking powder 

2 tablespoonfuls sugar 1 yolk of egg 
}4 cupful Crisco 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 sugai 2 cupfuls flour 

1 cupful sweet milk K cupful Crisco 

2 eggs * 2 teaspoonfuls baking powder 

yi teaspoonful salt 

Under Layer 

1 cupful molasses Plain Crisco Pastry. 

1 cupful brown sugar 1 lemon 

1 pint hot water 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 yi teaspoonful salt 

7 tablespoonfuls Crisco Water 

For Filling 

6 tablespoonfuls Crisco 3 eggs 

% cupful sugar H cupful blanched powdered 

1 lemon almonds 

yi 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 moder- 
ate 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 f^ teaspoonful salt 

8 tablespoonfuls Crisco 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 

}4 teaspoonful salt l4 cupful Crisco 

2 cupfuls flour 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 suff^ers if rolled 
obliquely to the direction in which it has been folded. 

Sufficient for two small pies. 

Puff Pastry 

1 teaspoonful salt 1 yolk of egg 

1 cupful Crisco 2 teaspoonfuls lemon juice 

2 cupfuls flour 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 ends 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 sep- 
arate 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 re- 

Sufficient for two pies. 

Rough Puff Pastry 

2 cupfuls flour 1 teaspoonful lemon juice 

yi cupful Crisco, generous measure 1 egg 
}4 teaspoonful salt 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 nfinutes be- 
tween 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. 

Dominion Paste 

5 cupfuls flour 2 eggs 

\yi cupfuls Crisco 2 yolks of eggs 

y^ cupful ground almonds 15^ teaspoonfuls salt 

1 cupful sugar Water 

Sift flour and almonds into basin, rub Crisco into them, add salt, 
sugar, eggs well beaten and water to make stifle 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 ^ teaspoonful salt 

4 tablespoonfuls Crisco }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 3 tablespoonfuls water 

1 cupful dark brown sugar % teaspoonful salt 

1 cupful milk 1 tablespoonful powdered sugar 

3 tablespoonfuls flour 1 baked crust 

>^^v^ 2 tablespoonfuls Crisco 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 boil- 
.ing 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. 
Sufiicient for one pie. 

Rhubarb Custard Pie 

1 cupful cut rhubarb 2 eggs 

1 cupful sugar }4 teaspoonful ginger extract 

1 tablespoonful flour 1 cupful milk 

1 tablespoonful melted Criscc^ 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 

Sufficient for one small pie. 

«k Sugar Paste for Tartlets 

1 cupful siigar yi teaspoonful salt 

4 cupfuls flour 3 eggs 
j4 cupful Crisco, generous measure 1 lemon 

Sift flour on to baking board, make hole in center, and put in grated 
lemon rind, salt, SJigar, eggs, and Crisco. Mix the whole to a stiflF 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 

yi cupful currants 2 tablespoonfuls chopped 

3 tablespoonfuls ground rice candied orange peel 

2 whites of eggs |^ teaspoonful lemon extract 

4 tablespoonfuls Crisco Pinch of salt 
yi cupful sponge cake crumbs Crisco pastry 

4 tablespoonfuls sugar 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 egg 

1 lemon 1 cupful raisins 

yi lb. chopped candied citron 1 tablespoonful melted 

peel Crisco 

Crisco flake pastry yi 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 o.ver. Do not stick with fork or juice will 
run out. Lay turn overs on Criscoed tins and bike in hot oven from twelve 
to fifteen minutes. 

Sufficient for twelve tarts. 

Apricot Tarts 

2 cupfuls flour 2 teaspoonfuls vanilla extract 
5^ cupful Crisco 1 teaspoonful baking powder 

4 tablespoonfuls sugar Apricot jam or jelly 

yi teaspoonful salt ^^ Whipped cream 

1 egg 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 rounc^s. Line with paper and put in 
some rice or peas to keep paste from ri'-ing; bake in hot oven twenty min- 
utes. Remove rice and paj. ^s. 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 J^ teaspoonful baking powder 

2 eggs X teaspoonful salt 

4 tablespoonfuls Crisco }4 teaspoonful lemon extract 

1 cupful flour Preserves *■ 

Cream Crisco and sugar, then add eggs well beaten, flour, salt, baking 
powder, and extract. Line twelve tartlet tins with pastry, put teaspoon- 
ful of preserves in each, then divide mixture into them, and bake in moder- 
ately hot oven twenty minutes. 
Sufficient for twelve tartlets. 


AP J ^€ 

IHE usual method of making bread is to fer- 
ment 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 neces- 
sary. 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° F., 
so that the yeast plant is killed quickly. If this be not ac- 
complished 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 pro- 
duce 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 character- 
istic flavor constantly welcome by the palate. Good flour 
has a slight pure smell, free from any moldy odor. 

Yeast is a fungoid growth, a microscropic plant capable 
of starting a fermentation in various substances. It grows 

Breads, etc. 

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 sup- 
ply 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 masti- 
cate 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 neces- 
sary beating. 

Baking Powder Biscuits 

2 cupfuls flour *2 teaspoonfuls baking powder 

2 tablespoonfuls Crisco 1 teaspoonful salt 


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 bis- 
cuits 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. SuSicient for fifteen biscuits. 

•Amount of bakine powder may be increased if especially. raised biscuits are desired. 2 teaspoonfuls, 
bowrrer, is most healthful amount. 

Best Jumbles 

2 cupfuls sugar 3 tablespoonfuls milk 

1 cupful Crisco 1 teaspoonful salt 

4 eggs 3 teaspoonfuls baking powder 

4 cupfuls flour 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 


Breads, etc. 

and roll out lightly on floured baking board; cut into circles with dough- 
nut 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 1 cupful graham flour 

2 tablespoonfuls Crisco ^ tablespoonful baking soda 
1 cupful sugar ^ teaspoonful salt 

1 cupful cornmeal ^ cupful molasses 

If^ 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 

}4 cupful bran 14 cupful milk 

2 tablespoonfuls Crisco 1 saltspoonful salt 

1 tablespoonful whole wheat 1 egg 

flour 2 tablespoonfuls molasses 

yi cupful white flour 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 

Sufficient for eight gems. 

Brown Nut Bread 

4 tablespoonfuls melted Crisco \}4 cupfuls flour 

2 eggs IM cupfuls graham flour 
1 cupful sugar yi teaspoonful salt 

1 cupful sour milk 1 teaspoonful baking soda 

^ cupful New Orleans molasses 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 

Sufficient for one medium-sized loaf. 

Buttermilk Biscuits 

1 quart flour 1 teaspoonful baking soda 

2 tablespoonfuls Crisco 1 teaspoonful baking powder 
1 tablespoonful sugar 1 egg 

1 teaspoonful salt ^ 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 milL Dough 


Breads, etc. 

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 yi cupful flour 

6 tablespoonfuls melted Crisco 1 cupful chopped English 

2 eggs walnut meats 

2 squares chocolate 1 teaspoonful vanilla extract 

y^ teaspoonful salt 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 2 eggs 

5 tablespoonfuls Crisco yi teaspoonful baking soda 

2 cupfuls flour yi teaspoonful vanilla extract 
yi cake chocolate yi 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 1 teaspoonful lemon extract 

6 tablespoonfuls sugar 1 cupful scalded milk 
% cupful Crisco 1 egg 

yi cupful raisins S}4 cupfuls flour 

y^ cupful chopped citron peel yi cupful lukewarm water 

1 teaspoonful salt 
Scald milk, add half of sugar and salt; when lukewarm add yeast 
dissolved in water and 1^ 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. 

Cofiee Bread 

5^4 cupful milk 1 cupful sugar 

yi cupful melted Crisco 1 teaspoonful lemon extract 

yi cake compressed yeast ^ cupful chopped English 

1 teaspoonful salt walnut meats 

2 eggs 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 


Breads, etc, 

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 \J4 cupfuls milk 

3 tablespoonfuls Crisco 1 teaspoonful salt 

1 egg 3>^ teaspoonfuls baking powder 

3)4 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 1 cupful sour cream 

2 tablespoonfuls melted Crisco 2 eggs 

1 cupful flour yi teaspoonful baking soda 
}4 cupful sugar ^ 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)4 cupfuls flour 1 tablespoonful sugar 

2 tablespoonfuls Crisco K teaspoonfulsalt 

1 egg ^ cupful cornmeal 

}4 cupful milk 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 teaspoonful salt 

4 tablespoonfuls Crisco 2 eggs 

3 teaspoonfuls baking powder ^ cupful cream 
2 teaspoonfuls sugar 1 white of egg 

Mix and sift floor, 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, 


Breads, etc. 

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 

y^ cupful sugar 1 cupful flour 

^ cupful Crisco 1 cupful chopped nut meats 

y^ cupful molasses yi teaspoonful salt 

2 eggs y^ 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 cupful buttermilk 

}4 cupful melted Crisco }4 teaspoonful baking soda 

1 cupful flour 1 teaspoonful baking powder 

, yi 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 
stiflF 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 tahlespoonfuls sugar 1 yeast cake 

3 tahlespoonfuls melted Crisco I quart milk 

2 tahlespoonfuls salt 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 5 whites of eggs 

1 cupful Crisco }4 teaspoonful vanilla extract 

1 cupful flour 1 teaspoonful salt 

Cream Crisco and gradually add sugar, mix thoroughly, and incor- 
porate, 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. 


Breads, etc. 

Entire Wheat Bread 

\yi cupfuls boiling water 2 tablespoonfuls sugar 

2 tablespoonfuls Crisco 1 yeast cake 

\yi cupfuls milk • % cupful tepid water 

2 teaspoonfuls salt Whole wheat flour 

Mix boiling water, milk, sugar, salt, and Crisco together. Add yeast 
cake dissolved in tepid water, with 3}4 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 1>2 cupfuls sour milk 

4 tablespoonfuls melted Crisco % cupful sugar 

K cupful flour }i teaspoonful salt 

1 teaspoonful baking powder 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 teaspoonful baking soda 

1 cupful sugar 2 teaspoonfuls baking powder 

y2 cupful Crisco 3y2 cupfuls flour 

yi cupful milk or cream ]4 teaspoonful salt 
1 teaspoonful vanilla extract 

For Filling 

1 cupful chopped raisins yi cupful sugar 

1 tablespoonful flour }4 cupful water 

yi 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 floured 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 1 teaspoonful salt 

2 tablespoonfuls melted Crisco 1 egg 

3 cupfuls boiling water )^ 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 


Breads, etc. 

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 1 teaspoonful baking soda 

4 tablespoonfuls Crisco 1 teaspoonful baking powder 

3 cupfuls sour milk ^ teaspoonful salt 
^ teaspoonful grated nutmeg Flour 

1 teaspoonful lemon extract 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 1 teaspoonful powdered 

2 cupfuls brown sugar cinnamon 

1 cupful Crisco yi teaspoonful powdered allspice 

1 cupful chopped raisins 1 teaspoonful powdered ginger 

1 cupful chopped English l}4 teaspoonfuls baking soda 

walnut meats 2 tablespoonfuls sour milk 

3 eggs Flour 

Cream Crisco and sugar together, add salt, eggs well beaten, soda 
mixed with milk, spices, raisins, nuts, and enough flour to make stifi" 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 4 tablespoonfuls chopped nut 
yi cupful Crisco meats 

2 cupfuls flour 2 tablespoonfuls chopped candied 
2 teaspoonfuls baking powder citron peel 

1 teaspoonful salt 3 eggs 

4 tablespoonfuls currants ^ 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. 


Breads, etc. 

Fruit Rolls 

1 cupful milk yi lb. chopped candied citron ped 

1 yeast cake )4 cupful chopped English 
}4 cupful lukewarm water walnut meats 

}4 cupful sugar ^ cupful currants 

X cupful melted Crisco }4 cupful sultana raisins 

2 teaspoonfuls salt }4 teaspoonful powdered cinnamon 
2 eggs ^2 teaspoonful powdered mace 

}4 cupful chopped cocoanut Flour 

Scald milk, when lukewarm add yeast cake dissolved in tepid water 
and lyi 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 2 teaspoonfuls powdered ginger 

1 cupful brown sugar 1 teaspoonful powdered mace 

1 cupful Crisco 1 teaspoonful salt 

2 teaspoonfuls baking soda 2 tablespoonfuls boiling water 


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 fur one hundred snaps. 

Ginger Gems 

1 cupful sugar 2 eggs 

yi cupful Crisco 1 cupful milk 

yi cupful chopped preserved 3 cupfuls flour 

ginger 3 teaspoonfuls baking powder 

yi 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 tablespoonfuls Crisco 
2 cupfuls boiling water yi cupful warm water 

2 teaspoonfuls salt y^ yeast cake 

1 egg 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, 


Breads, etc. 

when risen and spongy beat well, add enough gluten to make a stiflF 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 1 cupful milk 

2 tablespoonfuls Crisco 2 eggs 

1 cupful yellow cornmeal 1 teaspoonful salt 

3 tablespoonfuls sugar 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 to- 
gether 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 eggs 

2 tablespoonfuls melted Crisco 1 teaspoonful salt 

IK cupfuls cornmeal 2 teaspoonfuls baking powder 

2 cupfuls milk 

Beat eggs, add milk and hominy. Sift in cornmeal, add baking pow- 
der 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 1 egg 

3 tablespoonfuls melted Crisco 2 cupfuls milk 

2 cupfuls whole wheat flour 1 cupful molasses 

2 cupfuls bran 1 cupful stoned chopped dates 
1 teaspoonful salt 2 teaspoonfuls baking soda 

}4 cupful sugar }/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 to- 
gether 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 teaspoonful baking soda 

}4 cupful sugar 1 teaspoonful cream of tartar 

3 tablespoonfuls Crisco 1 teaspoonful lemon extract 

1>^ cupfuls honey SK cupfuls flour 
1 cupful sour milk 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 


Breads, etc. 

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, teihperature is right for doughnuts and fritters. 
Sufficient for sixty-five doughnuts. 

Hot Gross Buns 

j4 cupful sugar yi yeast cake 

3 tablespoonfuls Crisco Flour 

1 teaspoonful salt y^ cupful chopped candied citron 
^ teaspoonful powdered peel 

cinnamon j^ cupful seeded raisins 

1 teaspoonful powdered ginger 1 cupful scalded milk 

1 egg % cupful lukewarm water 

Add Crisco, sugar, ana 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 

}4 cupful scalded milk \^ yeast cake 

yi cupful sugar 3/^ cupful lukewarm water 

yi cupful Crisco If^ cupfuls flour 
1 teaspoonful salt 1 cupful cornmeal 

Add sugar and salt to milk; when lukewarm add yeast cake dissolved 
in y^ cupful of the water, and \yi 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 5 cents baker's ammonia 

2 cupfuls sugar 5 cents oil of lemon 

2 cupfuls Crisco Flour to make stiff dough 

2 cupfuls milk 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. 


Breads, etc. 

Lunch Rolls 

1 yeast cake 2 tablespoonfuls Crisco 
1^ cupfuls milk 4 cupfuls flour 

2 tablespoonfuls sugar 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 teaspoonful baking soda 

1 cupful sugar 3 tablespoonfuls hot water 

3 tablespoonfuls Crisco ^ teaspoonful salt 
1 cupful sour cream Flour 

Maple sugar 

Cream Crisco and sugar together, add egg well beaten, mix well, 
add cream, salt, soda dissolved in water, and sufiicient 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 teaspoonful salt 
14 cupful Crisco Milk 


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 thor- 
oughly and add enough to dry ingredients to make stiflF dough. Every- 
thing 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 bis- 
cuits on Criscoed tins and bake in moderate oven thirty minutes. Bis- 
cuits may be baked in moderate gas oven and gas turned off when bis- 
cuits ere 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. 


1 cupful scalded milk Xyi teaspoonfuls salt 

2 tablespoonfuls Crisco ^ yeast cake 
1 cupful boiling water 1 egg 

y^ cupful sugar 4 cupfuls flour 

Add Crisco, salt, and half of sugar to milk and water; when luke- 
warm add yeast mixed with remaining sugar, egg well beaten, and flour. 


Breads, etc. 

Beat thoroughly, cover, and let rise until light. Put greased muffin rings 
on hot griddle greased with Crisco. Fill half full with raised muffin mix- 
ture 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 

\}i cupfuls sugar 1 cupful chopped English 

4 tablespoonfuis Crisco walnut meats 

\yi cupfuls milk 1 teaspoonful vanilla extract 

2 eggs 1 teaspoonful lemon extract 
4 teaspoonfuls baking powder 14 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 fryin hot Crisco to a golden color. Drain and 
sift with sugar. 

Sufficient for seventy-five doughnuts. 

Oatmeal Cookies 

\% cupfuls sugar 1 teaspoonful powdered cinnamon 

1 cupful Crisco 1 teaspoonful powdered ginger 

3 cupfuls rolled oats 1 cupful stoned chopped dates 

2 eggs 1 teaspoonful baking soda 
}4 cupful sour milk 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 1 teaspoonful baking soda 

5 tablespoonfuis Crisco 2 teaspoonfuls cream of tartar 
1 tablespoonful sugar 1 egg 

}/2 teaspoonful salt Sweet milk 

Rub Crisco finely into flour, add sugar, salt, soda, and cream of tar- 
tar. 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. 



Breads, etc. 

Raised Doughnuts 

1 cupful milk 1 cupful sugar 

yi yeast cake }i cupful Crisco 

% cupful lukewarm water 2 eggs 

\}4 teaspoonfuls salt 1 teaspoonful grated nutmeg 


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^ggs 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. 

Sufl&cient for seventy doughnuts. 

Raisin and Buttermilk Bread 

4 cupfuls flour 2 teaspoonfuls cream of tartar 

5 tablespoonfuls Crisco 3 tablespoonfuls sugar 
1 teaspoonful salt 2 eggs 

1 teaspoonful soda 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 sufiicient 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 \}4 teaspoonfuls salt 
5 tablespoonfuls Crisco 1 cupful milk 

3 eggs 1 teaspoonful grated nutmeg 

4 teaspoonfuls baking powder Flour to make soft dough 

From 4>^ 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 teaspoonfuls salt 
2 tablespoonfuls Crisco yi yeast cake 

1 cupful rolled oats \4 cupful lukewarm water 

yi cupful molasses 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 


Breads, etc. 

stiff dough; knead well, let rise, knead a very little, divide into two Cris- 
coed bread pans, let rise again and bake forty minutes in moderate oven. 
Sufficient for two small loaves. 

Rose Leaves 

1 cupful sugar yi teaspoonful salt 

6 tablespoonfuls Crisco 1 teaspoonful rose extract 

2 eggs 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 teaspoonfuls baking powder 

2 tablespoonfuls melted Crisco 1 egg 

1 cupful ryemeal yi teaspoonful salt 

2 tablespoonfuls brown sugar 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. 


1 yeast cake 2 cupfuls flour 

4 tablespoonfuls sugar }4 teaspoonful salt 
yi cupful Crisco 3 eggs 

5 tablespoonfuls lukewarm 2 tablespoonfuls chopped 

water almonds 

1 cupful whipped cream 

For Syrup 

^ 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 mdted 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 sprin- 
kled 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. 


Breads, etc. 

Shortbread Cookies 

lyi cupfuls flour yi teaspoonful salt 

yi cupful Crisco 1 egg 

}4 cupful sugar 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 

Sufl&cient for forty cookies. 

Soda Beaten Biscuit 

1 quart flour ^4 teaspoonful salt 

3 tablespoonfuls Crisco ^ teaspoonful baking soda 


Sift flour with soda and salt, then rub in Crisco thoroughly with 
finger tips, and mix to stiffs 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 

(KaU B. Vaughn) 

2 cupfuls flour 1 teaspoonful salt 

3 tablespoonfuls Crisco }4 teaspoonful baking soda 

1 cupful sour milk 

Sift flour and salt into basin, rub Crisco lightly into them. Stir soda 
into milk until it eflFcrvesces 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 }4 teaspoonful salt 

1 tablespoonful melted Crisco 1 teaspoonful baking soda 

2 cupfuls sour milk 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; 
ir^ then turn and cook on other side. Serve hot with syrup. 
Sufficient for eighteen cakes. 


Breads, etc. 

Sour MUk Tea Cakes 

1 cupful cornmeal 2 cupfuls flour 
4 tablespoonfuls Crisco ^ cupful sugar 

2 eggs 1 teaspoonful baking soda 
Xyi cupfuls sour milk 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 

yi pint graham flour }4 teaspoonful salt 

y^ cupful Crisco 2 teaspoonfuls baking powder 

^ cupful white flour 1 cupful milk 

1 cupful chopped English 1 cupful sugar 

walnut meats 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 1 quart milk 

2 cupfuls cornmeal 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 teaspoonful salt 

Xy^ cupfuls brown sugar 1 teaspoonful powdered 
1 cupful Crisco cinnamon 

1 cupful molasses 1 teaspoonful powdered ginger 
yi cupful sour milk 1 teaspoonful powdered cloves 

2 teaspoonfuls baking soda 1 teaspoonful grated nutmeg 
yi teaspoonful black pepper yi 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. 


Breads, etc. 

Swedish Coffee Bread 

2 cupfuls hot milk }4 teaspoonful salt 

^ cupful sugar 15 cardamom seeds 

yi cupful Crisco 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 1 yeast cake 

3 tablespoonfuls Crisco 3 cupfuls rye flour 

2 teaspoonfuls salt 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 2 teaspoonfuls baking powder 
yi teaspoonful salt 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. 


3 cupfuls flour 1 teaspoonful salt 

2 tablespoonfuls melted Crisco 1 tablespoonful sugar 
}4 teaspoonful baking soda 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 


Breads, etc. 

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 teaspoonful baking soda 

1 cupful Crisco 1 teaspoonful salt 

}4 cupful thick sour milk 1 teaspoonful vanilla extract 

2 eggs yi teaspoonful lemon extract 


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 1 cupful sultana raisins 

^ cupful Crisco 1 cupful currants 

1 teaspoonful salt yi cupful seeded raisins 

2 cupfuls milk ^ cupful chopped candied 
1 yeast cake citron peel 

1 cupful sugar 1 teaspoonful powdered ginger 

yi 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 teaspoonfuls salt 

2 tablespoonfuls Crisco yi yeast cake dissolved in 

1 tablespoonful sugar % 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. 



I HERE are five principal ways of making 

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- 

In the fifth way the sugar and eggs are beaten thor- 
oughly over boiling water, then cooled before the melted short- 
ening 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, ex- 
perience 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. 


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 

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. Cur- 
rants 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 nec- 
essary 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 
insufllicient 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 ap-, 
pearance of pudding than cake. 

Successful cake making means constant care. In recipes 
in which milk is used as one ingredient, either sweet or butter- 
milk 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 in- 
gredients. 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 haci 
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 min- 
utes. 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 crystalHzed 
fruits. If a real distinction is desired, they may be placed in 
tiny crinkled paper cases, bought by the hundred at a trifling 

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 im- 

Apple Sauce Fruit Cake without Milk 

1 cupful brown sugar 1 teaspoonful powdered 
1^ cupfuls apple sauce cinnamon 

2}4 cupfuls flour 1 teaspoonful grated nutmeg 

}4 cupful Crisco 2 teaspoonfuls baking soda 

1 lb. raisins }4 teaspoonful salt 

1 teaspoonful powdered cloves 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 

Sufficient for one cake. 

Black Cake with Prune Filling 

15^ cupfuls sugar >^ teaspoonful baking soda 

54 teaspoonful salt 2 cupfuls flour 

3 eggs 1 teaspoonful baking powder 

yi cupful Crisco yi teaspoonful vanilla extract 

1 cupful milk y^ cake chocolate 

For Filling 

1 cupful sugar yi cupful stoned stewed prunes 

y3 cupful boiling water ^ cupful blanched chopped 

1 white of egg almonds 

For cake. Beat 1 egg in double boiler, add }4 cupful milk, ^ 
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° 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 12 eggs 

2 cupfuls Crisco 4 cupfuls flour 

2 teaspoonfuls salt }4 teaspoonful powdered mace 

•3 tablespoonfuls brandy 

Cream Crisco and sugar thoroughly together, add yolks of eggs well 
beaten, fold in whites of eggs beaten to a stiflF 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 sultana raisins 

1 cupful sugar 2K cupfuls flour 

}4 cupful Crisco }i teaspoonful salt 

1 egg 2 teaspoonfuls baking powder 
j4 cupful chopped candied yi teaspoonful grated nutmeg 

citron peel ^ teaspoonful 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 1 teaspoonful powdered cloves 
>^ cupful Crisco yi teaspoonful powdered mace 

2 cupfuls water yi teaspoonful grated nutmeg 

2 cupfuls sultana raisins 2 teaspoonfuls baking soda 

2 cupfuls seeded raisins 4 cupfuls flour 

1 teaspoonful salt 1 teaspoonful baking powder 

2 teaspoonfuls powdered \14 cupfuls chopped nut meats 

cinnamon 3 tablespoonfuls 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}^ cupfuls sifted sugar 2 teaspoonfuls baking powder 

2 eggs 1 teaspoonful vanilia extract 
yi cupful Crisco }4 cupful granulated sugar 

1 cupful cold water }4 teaspoonful salt * 

3 cupfuls flour X cupful boiling water 

For Filling 

1 teaspoonful Crisco }4 cupful brown sugar 

1 ounce chocolate yi cupful granulated sugar 
1 teaspoonful vanilla extract Pinch salt 

yi cupful hot water 

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° F. Remove from fire, add van- 
illa, beat until creamy, then spread between cakes. 

Suflacient for one layer cake. 

Chocolate Cake 

For Cake 

1 cupful sugar 2 cupfuls flour 

^ teaspoonful salt 1 teaspoonful baking powder 

yi cupful grated chocolate ^ cupful sultana raisins 

^ cupful Crisco y^ cupful candied chopped 
S eggs citron peel 

For Chocolate Frosting 

2 tablespoonfuls Crisco 2 cupfuls powdered sugar 
2 squares melted bitter 6 tablespoonfuls coflFee 

chocolate ^ teaspoonful salt 

yi 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 coflFee, 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 add- 
ing a little more hot coffee. It is always soft, creamy and delicious. 
Sufficient for one cake. 

Cocoanut Layer Cake 

For Cake 

1 cupful sugar yi cupful Crisco 

3 cupfuls flour 1 cupful milk 

}i teaspoonful salt 2 teaspoonfuls vanilla extract 

4 eggs 3 teaspoonfuls baking powder 

For Filling 

1 teaspoonful Crisco 1 teaspoonful vanilla extract 

1 cupful sugar I white of egg 

1 cupful water }4 cupful chopped cocoanut 

Pinch cream of tartar yi 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° 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 cupfuls flour 

^ cupful cold strong coffee 2 teaspoonfuls baking powder 

3 yolks of eggs yi teaspoonful powdered 
yi cupful Crisco cinnamon 

1 tablespoonful molasses yi teaspoonful powdered cloves 

yi cupful raisins yi teaspoonful grated nutmeg 
yi teaspoonful salt 

White Part 

yi cupful Crisco 2 cupfuls flour 

1 cupful granulated sugar 2 teaspoonfuls baking powder 

* 3 whites of eggs 1 teaspoonful vanilla extract 

y^ cupful milk yi 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 ^ 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° F., remove from 
stove, beat till it begins to cream, then add 1 cupful chopped raisins. 
Spread on cake and allow to dry. 

Sufficient £or one large layer cake. 

Cream Puffs 

1 cupful water 5 tablespoonfuis Crisco 

1 cupful flour 4 eggs 

y( teaspoonful salt 

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 puflFs. 

Cream Puff Balls 

1 cupful flour >^ cupful water 
}4 cupful Crisco 4 eggs 

}4 teaspoonful salt 

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, beat- 
ing 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 puff^s may be filled with pre- 
serves, custard, or savory mixtures. 

Sufficient for thirty puff^s. 

Crisco Fruit Cake 

\}4 cupfuls Crisco 1 lb. seeded raisins 

2 cupfuls sugar 1 lb. glace cherries 

4 cupfuls flour 1 teaspoonful baking soda 

6 eggs 1 teaspoonful salt 

1 wineglassful brandy 3^ cupful New Orleans 

yi lb. blanched and chopped molasses 

almonds }4 cupful cold black coflFee 

^2 lb. English walnut meats 1 teaspoonful grated nutmeg 

(broken in small pieces) 2 teaspoonfuls powdered 

J4 lb. stoned and chopped dates cinnamon 

1 lb. currants 1 teaspoonful powdered cloves 
Cream Crisco and sugar together, add eggs well beaten, beat five 

minutes, then add coflFee, 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 

lyi cupfuls sugar 2 cupfuls flour 

lyi cupfuls milk yi cupful Crisco 

}i cake chocolate 1 teaspoonful baking soda 

2 teaspoonfuls vanilla extract 3 tablespoonfuls boiling water 

2 eggs Boiled frosting 

yi teaspoonful salt 

Put yi cupful of sugar into small saucepan, add chocolate and 1 cup- 
ful 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 yi cupful Crisco 

1 cupful milk 1 teaspoonful baking powder 

5 eggs yi teaspoonful salt 

3 cupfuls flour 1 teaspoonful almond extract 

Quartered peaches 

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 sweet- 
ened peaches and pile some peaches on top. 

Sufficient for one cake. 

Strawberry Shortcake 

3 cupfuls flour 1 egg 

yi cupful Crisco 2 tablespoonfuls sugar 

yi teaspoonful salt 1 cupful milk 

3 teaspoonfuls baking powder \}4 pints strawberries 

1 cupful whipped cream 

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 cupfu^'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 yi cupful Crisco 

3 eggs 3 teaspoonfuls baking powder 

1 cupful milk yi teaspoonful salt 

2 teaspoonfuls powdered 1 teaspoonful vanilla extract 

cinnamon }4 teasp'oonful grated nutmeg 

3 cupfuls flour 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 

^ cupful flour 1 teaspoonful baking powder 

6 tablespoonfuls sugar yi teaspoonful almond extract 

6 tablespoonfuls melted Crisco Boiled frosting 

4 eggs Preserved cherries or cocoanut 

y^ 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. 


yi cupful sugar _ 2 teaspoonfuls powdered ginger 

1 egg 1 teaspoonful powdered 

yii cupful molasses cinnamon 

yi cupful milk yi teaspoonful powdered cloves 

\y^ cupfuls flour yi teaspoonful baking soda or 

yi cupful Crisco 2 teaspoonfuls baking pow- 

1 teaspoonful salt der 


1 teaspoonful Crisco 1 tablespoonful flour 

1 cupful (>^ lb.) maple sugar 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 togetliei- 
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 s\lgai- S eggs or yolks of 10 eggs 

I teaspoonful salt ' 4 cupfuls flour 

\ teaspoonful orange extract 1 cupful Crisco 

1 cupful milk 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° F., then pour over well beaten 
yolks of four eggs, beat until smooth and thick, add 1)4 teaspoonfuls 
orange extract and spread at once on cake. 

Sufficient for one large cake. 

Gold Cake 

{KaU B. Vauthn) jft 

K cupful sugar \yi cupfuls flour 
5 tablespoonfuls Crisco ^ teaspoonful salt 

]/2 cupful milk 3 teaspoonfuls baking powder 

4 yolks of eggs ]/2 teaspoonful lemoh 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. 

Sufllicient for one small cake. 

HvKTy Up Cake 

y^ cupful sugar yi teaspoonful lemon extract 
\yi cupfuls flour 2 whites of eggs 

4 tablespoonfuls Crisco Y^ teaspoonful salt 
y2 teaspoonful almond extract 2 teaspoonfuls baking powder 


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. 



Grisco Sponge Cake 

3 eggs \l4 cupfuls flour 

1 cupful sugar 2 teaspoonfuls baking powder 

}4 cupful Crisco ' j/i teaspoonful orange extract 

yi teaspoonful salt yi 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 5 eggs 

1 cupful sugar >^ lb. cornstarch 

1 teaspoonful salt 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 2}4 cupfuls flour 

^ cupful Crisco 1^2 teaspoonfuls baking powder 

^ cupful cold water yi teaspoonful salt 

1 teaspoonful vanilla extract 6 whites of eggs 

For the Filling 

1 cupful sugar Pinch cream of tartar 

}4 cupful boiling water yi cupful chopped candied cherriet 

2 whites of eggs }4 cupful chopped candied 
1 teaspoonful vanilla extract 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^ F.; pour on to the stiffly beaten whites of eggs, pouring in a steady 
stream and very slowly, adding while beating vanilla, cherries and pine- 
apple, beat till thick and divide between and on top of cake. 

Sufficient for one large layer cake. 

Lemon Layer Cake 
For Cake 

6 tablespoonfuls sugar yi teaspoonful salt 

3 tablespoonfuls Crisco 1 teaspoonful baking powder 
3 eggs 12 tablespoonfuls flour 

Grated rind 1 lemon 



For Lemon Filling 

4 tablespoonfuls Crisco 4 yolks of eggs 

2 lemons 1 white of egg 

K cupful sugar X 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 Riling. 

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 2}4 cupfuls flour 

^ cupful Crisco 1}4 teaspoonfuls baking powder 

}4 cupful cold water yi teaspoonful salt 

1 teaspoonful vanilla extract 6 yolks of eggs 

Filling or Frosting 

1 cupful sugar 1 teaspoonful vanilla extract 
}4 cupful boiling water l4 cupful chopped raisins 

2 whites of eggs }4 cupful chopped nut meats 
Pinch cream of tartar 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° 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 2 cupfuls flour 

6 tablespoonfuls Crisco 3 teaspoonfuls baking powder 

1 cupful milk 1 teaspoonful salt 

2 eggs 1 teaspoonful vanilla extract 
Cream Crisco and sugar togetlier, 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 teaspoonful baking powder 

1 cupful sugar yi teaspoonful salt 

2 tablespoonfuls melted Crisco 4 tablespoonfuls milk 
2 cupfuls flour 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 2 tablespoonfuls melted 
1 cupful Crisco chocolate 

3}4 cupfuls flour 1 teaspoonful powdered 

4 eggs cinnamon 

1 cupful milk ^2 teaspoonful grated nutmeg 

3 teaspoonfuls baking powder 5^ teaspoonful powdered allspice 

2 tablespoonfuls molasses 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 mix- 
ture, 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 

}4 cupful sugar }4 teaspoonful salt 
^2 cupful Crisco 1 egg 

1 cupful marmalade 2 cupfuls flour 

ly4 teaspoonfuls baking powder J^ 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 remain- 
ing 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 teaspoonful salt 

\yi cupfuls Crisco 2 tablespoonfuls carraway seeds 

4 cupfuls flour 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 2 cupfuls flour 

1 cupful Crisco 1 teaspoonful baking powder 

5 eggs i^ wineglass brandy 

}4 lb. blanched chopped almonds X teaspoonful powdered mace 
}4 lb. shredded candied citron peel 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 stifl'" 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 2 cupfuls flour 

J/^ cupful Crisco 2 teaspoonfuls baking powder 

1 cupful milk or water 1 whole egg and 2 yolks of eggs 

}4 teaspoonful salt 1 cupful chopped walnut meats 

1 teaspoonful vanilla extract 

For Frosting 

1 cupful sugar Pinch cream of tartar 

1 cupful water 1 teaspoonful lemon juice 

2 whites of eggs 1 teaspoonful vanilla extract 

For cakes. Creanri 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 min- 
utes 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° 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 eggs 

3 cupfuls flour 1 cupful milk 

1 cupful sugar 2 teaspoonfuls baking powder 

3^ cupful Crisco 1 lemon 

}4 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. 

Sufl&cient for thirty-five cakes. 

Scotch Shortbread 

4 cupfuls flour 1 cupful Crisco 

^ cupful sugar 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 >^ teaspoonful salt 

^ cupful Crisco 3 teaspoonfuls baking powder 

4 whites of eggs 1 cupful chopped pecans or 

yi teaspoonful vanilla extract English walnut meats 

2 cupfuls flour )4 cupful milk 

Cream Crisco and sugar. Sift dry ingredients and add to Crisco mix- 
ture, 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 

^ cupful sugar }4 cupful chopped candied 

^ cupful Crisco citron peel 

4 eggs 2 cupfuls flour 

2 cupfuls sultana raisins 1 teaspoonful baking powder 

^ cupful seeded raisins }4 teaspoonful almond extract 

^ teaspoonful salt 

For Filling and Icing 

}i lb. ground almonds 2 eggs 

2 cupfuls powdered sugar 1 teaspoonful almond extract 

Fo^ake. Cream Crisco and sugar together, add eggs well beaten, 
flour, baking powder, salt, almond extract, raisins, and peel. Make filling 



by mixing almonds with powdered sugar, eggs well beaten and almond 
extract. Line Criscoed cake tin with paper and place in hflf of cake mix- 
ture, 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 3 eggs 

1 cupful Crisco 1 teaspoonful powdered 

1 cupful molasses cinnamon 

^ cupful sour cream 1 cupful seeded raisins 

3 cupfuls flour • yi cupful currants 

1 teaspoonful salt }4 teaspoonful grated nutmeg 

J^ teaspoonful baking soda }4 teaspoonful powdered cloves 

}4 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 egg 

yi cupful melted Crisco 1 teaspoonful powdered ginger 

2 cupfuls fine oatmeal }4 teaspoonful powdered allspice 
J^ cupful molasses }4 teaspoonful powdered 

3 tablespoonfuls sugar cinnamon 

}4 teaspoonful salt ^ 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 }4 cupful seeded raisins 
^ cupful Crisco }4 teaspoonful salt 

2 eggs ly^ cupfuls molasses 

1 teaspoonful baking soda )4 cupful chopped nut meats 
yi cupful milk 1 teaspoonful powdered ginger 

2 cupfuls flour yi teaspoonful powdered mace 

2 cupfuls whole wheat flour 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 c^ke 
tin. Bake in moderate ovea one hour. ^^ 

Sufficient for one large cake of gingerbread. 




'VEN those who are by no means 
decided vegetarians may be glad to 
pass over a dinner occasionally with- 
out 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 presenta- 
tion 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 ?re treated 
like meat and turned out crisp; all the vegetables, too, must 
be fresh and young for this method of serving, so that any- 
thing like stringiness is absolutely impossible. 

Crisco is entirely vegetable. 

Bean Cutlets 

2 tablespoonfuls Crisco 
1 tablespoonful flour 
J^ cupful bean liquor 

Salt and pepper to taste 

Soak beans in water twenty-four hours, 
then boil for several hours till quite tender, 
drain them, preserving liquor, chop them 

2 eggs 
% lb. dried beans 

A few cooked mixed vegetables 


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. 

Devilled Bananas 

2 tablespoonfuls Crisco 8 bananas 

}4 teaspoonful salt 1 teaspoonful chopped pickles 

Few grains red pepper, or 1 dessertspoonful chopped chillies 

Slice bananas, mix with salt, chopped pickles and red pepper or chop- 
ped chillies and put them into hot Crisco. Cook for four minutes and 
serve. Sufficient for eight bananas. 

Cauliflower Snow 

2 tablespoonfuls melted Crisco 4 poached eggs 

2 cauliflowers 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 but- 
ered bread. Dust each egg with salt and a little paprika. Serve very hot. 

Craigie Toast 

3 tablespoonfuls Crisco Salt and pepper to taste 

4 eggs ^2 cupful milk 
4 tomatoes 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 

}4 cupful Crisco 1 teaspoonful powdered cinnamon 

2 large lemons 1 teaspoonful powdered ginger 

4 apples }/i teaspoonful grated nutmeg 

X lb. chopped candied lemon }4 teaspoonful powdered allspice 

peel }4 teaspoonful powdered cloves 
1 lb. currants 1 teaspoonful salt 

1^ cupfuls sugar )4 cupful seeded raisins 
}4 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. 

Dominion Tart 

For Pastry 

6 tablespoonfuls Crisco }4 teaspoonful mixed spices 

^ cupful flour % teaspoonful salt 

yi cupful potato flour 1 teaspoonful lemon juice 

1 tablespoonful sugar Cold water 

For Mixture 

3 apples }4 lemon 

f^ cupful prunes K cupful water 

4 tablespoonfuls sugar 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 lemqn 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 to- 
gether lightly with finger tips until as fine as breadcrumbs. While rub- 
bing, 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 
stiflF 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 Salt and pepper to taste 
4 tablespoonfuls cooked 2 hard-cooked eggs 

spinach 1 raw egg 

3 small cooked potatoes Breadcrumbs 

1 tablespoonful chopped onion 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 yi lb. stewed onions 

yi lb. cooked carrots 1 tablespoonful chopped 

yi lb. boiled potatoes parsley 

f^ lb. boiled turnips 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 3 cupfuls milk 

yi lb. chopped Brazil nuts 2 tablespoonfuls chopped 

1 cupful boiled macaroni parsley 

\yi cupfuls breadcrumbs Salt, pepper, and powdered 

2 eggs mace to taste 

Brown sauce 

Cut macaroni into small pieces and put into bowl, add nuts, bread- 
crumbs, 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 Few drops onion juice 

2 cupfuls riced potatoes 1 egg and 1 yolk of egg 

1 tablespoonful milk y^ cupful chopped nut meats 

Salt, pepper, and red pepper yi cupful cream 

to taste yi cupful breadcrumbs 

Mix potatoes with Crisco, milk, yolk of egg, onion juice and season- 
ings, 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 table- 
spoonful 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 

yi cupful Crisco yi lb. breadcrumbs 

K lb. chopped onions Salt and pepper to taste 

yi lb. cold boiled mashed potatoes 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 bread- 
crumbs, or it may be made half oatmeal and half breadcrumbs. 
Sufficient for twelve sausages. 

Potatoes Sefton 

1 tablespoonful Crisco 1 yollc of egg 

3 baked potatoes 1 tablespoonful cream 
Salt, pepper, and red pepper Chopped parsley 

to taste 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 mixtur,e 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 raw egg 

1 grated shallot 1 cupful thick tomato sauce 

5^ cupful boiled rice Salt, pepper, and paprika to 

4 chopped hard-cooked eggs taste 

1 tablespoonful white sauce 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 J4 cupful flour 

4 tablespoonfuls sugar 1 cupful stewed rhubarb 

2 eggs yi teaspoonful salt 

1 lemon 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 stifle froth, add one tablespoon- 
ful of sifted sugar and half teaspoonful lemon juice. Drop in spoonfuls on 
top of pudding and return to oven to brown lightly. 

Spanish Rice 

}4 cupful Crisco 5 small onions 

}4 cupful grated cheese 1 cupful hot water 
6 tablespoonfuls rice Salt and red pepper to taste 

1 can tomatoes }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 Cris- 
coed fireproof dish and bake in moderate oven one hour, or until rice is 



Timbale Molds 

1 teaspoonful melted Crisco 1 egg 

}i cupful flour y^ teaspoonful salt 

}4 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 diflicult to remove. Creamed dishes of ah 
kinds can be served in these cases. Cold custards, cooked vegetables, 
fruits or ices may be also served in the cases. 

Sufficient for forty caies. 

Vegetable Pie 

}4 cupful melted Crisco 1 cupful sliced beans 

6 potatoes 2 onions 

2 carrots 4 tomatoes 

1 parsnip Pepper and salt to taste 

^ head celery Sufficient white vegetable 

1 cupful peas 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. 



HEN 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° F., or if in the shell at about 180° 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 thor- 
ough, 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 distmguished 
after cooking, and in anything of a liquid nature, such as 
custards, sauces, etc., it would be hard and unpleasant. 

Baked Omelet 

1 tablespoonfui melted Crisco }4 teaspoonful cornstarch 
4 eggs 2 tablespoonfuls water 

8 tablespoonfuls milk Salt and pepper to taste 

t3eat 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 1 bay leaf 

2 tablespoonfuls flour 1 blade mace 

8 hard-cooked eggs 2 cloves 

2 cupfuls tomato pulp 2 tablespoonfuls chopped parsley 
Salt, pepper, and paprika Pinch of powdered thyme 

to taste Slices of cooked ham 

1 small chopped onion 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 4 chopped butternuts, or 6 

6 hard-cooked eggs chopped almonds 

1 small chopped onion 3 tablespoonfuls cornstarch 

1 chopped sour apple 2 cupfuls milk 

2 teaspoonfuls curry powder }4 teaspoonful salt 
1 lemon 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 corn- 
starch 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 yi cupful chopped coolced 

2 tablespoonfuls flour tongue or ham 

}i cupful milk Salt, pepper, and grated 

6 hard-cooked eggs nutmeg to taste 

1 teaspoonful chopped parsley 1 egg 

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 cro- 
quette; 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 

Sufficient for nine croquettes. 

Eggs with Cucumber 

1 tablespoonful Crisco yi cupful stock 

3 eggs 1 tablespoonful tomato pulp 
1 large cucumber 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 2 tablespoonfuls cream 

4 even-sized tomatoes 1 tablespoonful chopped 
8 rounds buttered toast pimiento 

3 eggs Salt and pepper to taste 


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, pimientos, 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 Salt and pepper to taste 

6 eggs 2 tablespoonfuis chopped 

4 tablespoonfuis chopped cooked parsley 

chicken, ham or tongue 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. 


T is well to have a confectioner's ther- 
mometer for candy making, so that the 
syrup may be removed from the fire 
at exactly the right degree. Such ther- 
mometers are made of wood, brass, or copper, and the degrees 
on them should mark not less than 350°. A thermometer 
always should be gently lowered into the boiling sugar. When 
not m 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 nse 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 break- 
ing. 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° F. to 218° 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° 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° F.) Dip a spoon into the sugar, 
shake it, and blow through the holes; if sparks of Hght or 
bubbles be seen, you may be sure of the blow. This is fol- 
lowed by the "feather" (235° 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 


Next comes the '* ball" (240'' F. to 250° 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° 300° 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° 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 granu- 
lation, it often is advisable to add a pinch of cream of tartar» 
to the pound of sugar. 

Chocolate Fudge 

1 cupful milk 2 cupfuls sugar 
Pinch of salt }4 tablespoonful Crisco 

2 squares (2 ozs.) chocolate 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° 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 water 

yi cupful Crisco 2 cupfuls almonds 

Pinch cream of tartar ^ teaspoonful almond extract 

y^ 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° F. Add almond extract and pour 
over nuts. When firm, cut in squares. 

Sufficient for one large pan. 

Cocoanut Caramels 

1 cupful desiccated cocoanut l cupful milk 

2 tablespoonfuls glucose 1 cupful cream 

1 lb. brown sugar 1 teaspoonful rose extract 

}4 cupful Crisco 1 teaspoonful almond extract 

yi 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° F., add third piece 



of Crisco, cream and extracts, when it again reaches 230° F. When it 
reaches the hard ball stage or 250° F., turn at once into a Criscoed tin. 
Cut when half cold. When all are cut, wrap each caramel in waxed paper. 

Crisco Drops 

)4 cupful golden syrup j^ cupful water 

4 tablespoonfuls Crisco }4 teaspoonful salt 

^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° F., then add vanilla. 
Allow to cool down, and then drop on to Criscoed tin. 

Sufficient for twenty drops. 

Cream Candy 

}4 cupful water 1 tablespoonful Crisco, melted 

2 cupfuls brown sugar 1 teaspoonful orange extract 

}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° F. Remove pan from fire, add orange ex- 
tract, allow to stand five minutes, then stir until the syrup begins to "grain." 
Pour qui.kly into wet tin. When half cold, mark into squares; leave til! 
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 teaspoonful lemon extract 

1 cupful milk yi cupful chopped English 

2 tablespoonfuls cocoa walnut meats 

2 tablespoonfuls Crisco }4 cupful sultana raisins 

1 teaspoonful vanilla extract 2 tablespoonfuls cream 

Pinch of salt 

Put Crisco, sugar, cocoa, salt, and milk into saucepan, and stir till 
it boils to 240°, 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 1 teaspoonful vanilla extract 

2 cupfuls brown sugar Pinch cream of tartar 
4 tablespoonfuls Crisco ^ 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° 
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 Pinch salt 

yi lb. chopped figs 1 tablespoonful Crisco 

1 lb. brown sugar 1 cupful water 

1 teaspoonful lemon extract 

Wash and dry iigs, then chop them. Put sugar and water into sauce- 
pan, 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° 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 J^ cupful cream 

1 cupful brown sugar ^ teaspoonful salt 

1 tablespoonful Crisco Pinch cream of tartar 

I 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° 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 }i teaspoonful salt 

}4 cupful brown sugar 1 teaspoonful vanilla extract 

1 tablespoonful Crisco 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° 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 }4 teaspoonful salt 
}4 cupful molasses 1 gill water 

3 tablespoonfuls Crisco 1 teaspoonful vanilla extract 

Dissolve sugar in water in saucepan over fire, then add Crisco, mo- 
lasses, and salt and boil until when tested in cold water it forms a hard 
ball, or 254° F. Now add vanilla and pour into Criscoed tin. When 
quite cold break into rough pieces. 



Peanut Fudge 

2 cupfuls brown sugar }4 teaspoonful salt 

y4 tablespoonful Crisco 1 cupful chopped peanuts 

1 cupful milk 1 teaspoonful vanilla extract 

Boil milk, sugar, Crisco, and salt until it forms a soft ball when tested 
in cold water, or 240° F. Remove from fire, add nuts and vanilla, beat 
until creamy. Pour into Criscoed tins, and when cool cut into cubes. 



"New, [ocd di[isticn vuait tn att*iiU 
and health tn btth. " 

^ 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, \}4 
tablespoons flour, 3 cloves, 1 table- 
spoon Worcestershire sauce, salt, pep- 
per, 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, 
\}4 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^ 
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 table- 
spoons crumbs, 1 tablespoon chopped 



A Calendar of Dinners 

parsley, yi teaspoon poultry season- 
ing, M 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 Cofee 

*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 min- 
utes. 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 min- 
utes in same liquor. Liquor must be 
oonsiderably 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, H tea- 
spoon sugar, 1 teaspoon chopped 
tarragon, 1 teaspoon chopped cher- 
vil, and 6 oranges. 

Cut peel from oranges, carefully re- 
moving 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 pars- 
ley, 1 chicken, 2 tablespoons milk, 
seasoning red pepper, white pepper, 
salt, powdered mace and herbstotaste. 
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 ^ to IX hours, ac- 
cording 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 ^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,! cup breadcrumbs, 
seasoning salt, pepper and paprika. 


A Calendar of Dinners 

Empty tomatoes into double boiler, 
add breadcrumbs, salt, pepper, and 
paprika, and cook slowly for }4 an 
hour, stirring from time to time. Just 
before serving add Crisco and stir till 
melted. While the tomatoes will be 
ready with }4 hour's cooking, they 
are improved by cooking 1 hour, and 
are better still if warmed again after 

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, yi cup milk, 

3 whole eggs, 1 white egg, salt, white 

pepper, and red pepper to taste, and 

yi 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 stifily 
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, ^ pound salt 
pork, 1 cup cracker crumbs, 3 beaten 
eggs, 1 teaspoon onion juice, 1 table- 
spoon 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 
greasC'd 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 mid- 
dle kidney; dip them also in season- 


A Calendar of Dinners 

ings 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 nar- 
row 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 Xyi hours. 

January 11 

Tomato Bisque 

Pickled Peaches Celery 

* Roast Rabbity Currant Jelly Sauce 

Hominy Squares 

Riced Potatoes Boiled Onions 

Cranberry Salad 

Apricot Tapioca 

* Roast Rabbit — 6 tablespoons bread- 
crumbs, 3 tablespoons chopped 
cooked ham, 3 tablespoons Crisco, 1 
tablespoon chopped parsley, 1 tea- 
spoon grated lemon rind, \4 teaspoon 
powdered herbs, 3 chopped mush- 
rooms, 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 rab- 
bit, and season inside with pepper, 
salt, and powdered cloves. Lay force- 
meat inside rabbit and sew top; 
skewer head back and legs on each 
side; roast 1 hour, basting well with 
melted Crisco. Serve hot with cur- 
rant 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 wood- 
en 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 remain- 
ing 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 chest- 
nuts, place in hot oven to loosen skins, 
shell and take off inner skin. Place in 
saucepan with gravy to cover and yi 
teaspoon salt. Boil until tender, then 
drain and rub through sieve. Chop 
fine 2 slices ham, add 2 tablespoons 
Crisco with >4 pound chestnut puree, 
season with salt, pepper and red pep- 
per. Add 1 egg yolk and mix. Trim 
8 cutlets, make }4 cup Crisco hot in 
frying pan, cook cutlets 1 minute on 
right side only, then arrange them flat 
oh 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 cir- 
cle on mashed potatoes; fill center 
with fried potato balls and sprinkle 
with chopped parsley. Serve with 

January 14 

Cream of Cheese Soup 
Celery Olives 

*Codfish Balls 
Baked Potatoes 
Baked Macaroni and Peas 
Spinach Salad 
Cheese Relish Fig Pudding 
*Codfish Balls — 2 cupfuls mashed -po- 
tatoes, 1>^ cupfuls shredded codfish, 
1 egg, 1 tablespoonful Crisco, melted, 


A Calendar of Dinners 

yi 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 


^Candied Sweet Potatoes — 12 sweet 
potatoes, 1 cup boiling water, brown 
sugar, % 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 

January 16 

*Lettuce Cocktail 
Cream of Spinach Soup 

Broiled Hamburg Steak 
Baked Potatoes Brussels Sprouts 

Pineapple Salad 

Cheese Balls 

Urney Pudding 


*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 table- 
spoons 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, Wor- 

cestershire 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 


*Brown Fricassee of Chicken — Draw, 
singe, and joint chicken. Put 4 table- 
spoons 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 
pla'te, legs crossed on other, and wing 
at each end of plate. Pour sauce over, 
sprinkle with chopped parsley, and 

January 18 

Broiled Halibut 
Maitre d' Hotel Potatoes 
*Escalloped Tomatoes 

Lettuce, French Dressing 
Pumpkin Pie Cheese Squares 

*Escalloped Tomatoes — Drain juice 
from 1 can tomatoes. Brush baking 
dish over with Crisco, and cover bot- 
tom 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 


A Calendar of Dinners 

January 19 

Consomme with Vermicelli 

Grated Parmesan Cheese 

Fried Oysters, Sauce Tartare 

* Mushrooms Cooked Under Glass Bells 

Supreme of Chicken 

Asparagus, Cream Glad 

Orange Ice Cofee 

^Mushrooms Cooked Under Glass 
Bells — Saute }4 pound of peeled mush- 
room caps in 3 tablespoons Crisco, 
season with salt and paprika, add 1 
cup of cream, cover and let simmer 
until reduced a little. Arrange mush- 
rooms 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 Cofee 
*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 }4 table- 
spoon salt, yi tablespoon mustard, ^ 
tablespoon sugar, and 1 tablespoon 
flour, and when thoroughly blended, 
add 2 egg yolks, slightly beaten, 3 
tablespoons melted Crisco, ^ cup 
milk, and ^ 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 Cofee 
*Cream of Lettuce Soup — 3 cups white 
stock, 2 heads lettuce, 2 tablespoons 
cooked rice, yi cup cream, % table- 
spoon onion, finely chopped, 1 table- 
spoon 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, nut- 
meg, 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 }4 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 pep- 
per. 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, dress- 
ed with salt, Crisco, and chopped pars- 
ley. Serve with Hollandaise sauce. 

January 23 

Barley Soup Corned Beef 

*Ladies' Cabbage Fried Celery 

Beet Salad 

Cheese Crackers 

Arrowroot Pudding with Stewed Fruit 


*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 yi pint of milk, yi teaspoon of 


A Calendar of Dinners 

salt and 1 saitspoon 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 
*CauliJlower au Gratin 
Asparagus Salad 

Cheese Fingers 
Spanish Cream 
^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 


* Risotto — yi pound rice, 1 small 

onion, 4 tablespoons Crisco, }i cup 

grated Parmesan cheese, yi pint 

tomato sauce, about 1 pint good 

stock, salt, pepper, nutmeg, and }4 

teaspoon saflFron. 

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 Stuffings 

Giblet Sauce 
Cranberries Celery au Jus 

Baked Macaroni with Cheese 

*Grapefruit Salad 

Burnt Almond Ice Cream 


*Grapefruit Salad — Take out inside of 
grapefruit, and cut edge of shell into 
points; slice meat of fruit with 2 oran- 
ges, 1 cup pineapple, 1 cup cherries, 
^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 ^ 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 be- 
fore 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 


*Salmon Croquettes — 1 pound can 
salmon, }/3 teaspoon salt, red pepper 
to taste, ^ cup crackercrumbs, ^ 
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 cracker- 
crumbs; moisten it with the egg and 
mix well, turn out upon dish; then 
roll into cones, dip these in beaten 
egg seasoned with salt and pepper, 
roll in breadcrumbs. Fry in deep 
Crisco until delicate brown, drain 
them a moment, arrange neatly on 
hot dish and serve with tomato 


A Calendar oj Dinners 

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 


*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 ^ a gill cream. 

Pipe with a star tube on to round 

croute of short crust; garnish with 

pimientoes cut in strips and whipped 


January 29 

Lobster Canapes 
Cream of Oyster Soup Crackers 
Olives Celery 

Planked Shad, Roe Sauce 
Duchess Potatoes 
Cucumbers, French Dressing 
^Cabinet Pudding 
^Cabinet Pudding — 8 stale lady fin- 
gers, 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 remain- 
der of milk, and pour on to eggs,beat- 
ing 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 ^ of an hour. Let 
pudding stand 1 minute or 1 before 
turning out. Serve with custard 

January 30 

*Croutes, a la Rosamonde 
Roast Tenderloin of Pork 
Sweet Potatoes, Southern StyU 
Spinach, a la Creme 
Parmesan Cheese 
Apple Salad 
Cranberry Pie 
*Croutes,a la Rosamonde — Take some 
small round tomatoes, and cut in 
slices yi in<^h thick. Lay in dish and 
sprinkle with melted Crisco, vinegar, 
pepper and salt. Then make some 
round croutes of short paste little lar- 
ger 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 


*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 


Put Crisco into saucepan with mut- 
ton 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 po- 
tatoes and bring to boil. Then add 
flour and stand saucepan where it will 
stew gently 2 hours. Take out herbs, 
season to taste with salt and pepper. 
Dish up meat in circle on flat dish, 
put potatoes and onions in center, 
leaving 1 potato in saucepan, to mash 
and thicken the gravy a little, pour 
gravy over stew, and sprinkle with 
parsley. Inferior cuts of mutton can 
be used advantageously for this dish, 


A Calendar of Dinners 

such as scrag-end or breast of mutton; 
the bones and gristle with long stew- 
ing give a nice flavor to the dish. 

February 1 

*Braised Loin of Mutton toith 


Boiled Potatoes 

Spinach Garnished with Hard-Cooked 

Spiced Currants 

Carrot Salad Cofee Jelly 


*Braised Loin of Mutton with Mush- 
rooms — 3 pounds loin mutton, 1 stalk 
celery, }4 teaspoon whole peppers, 
1 bunch of sweet herbs, 2 tablespoons 
Crisco, pepper, salt, red pepper, 1 tur- 
nip, 1 carrot, 2 or 3 cloves, sprig of 
parsley, and 2 tablespoons flour. 

Remove bone from mutton, thor- 
oughly rub it with salt, pepper, and 
red pepper; roll up and tie into roll; 
cut up celery, onion, carrot, and tur- 
nip, and lay them at bottom of stew- 
pan with sweet herbs and parsley; lay 
mutton on top of these, and pour 
round enough water to 3 parts cover 
it, simmer slowly 1>^ 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 


* Artichoke Soup — 2 pints white stock 
or water, 1 pint milk, 2 pounds Jeru- 
salem 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, cel- 
ery, 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 
*Franconia Potatoes — Pare 10 med- 
ium-sized potatoes; parboil five min- 
utes. 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 
Lambs' Tongues, Tremont Style 
Browned Potatoes 
* Anchovy Fritters Romaine Salad 

Madeira Jelly 
*Anchovy Fritters — Pound yolks 2 
hard- cooked eggs with }4 dozen 
bottled anchovies, 1 teaspoon capers 
4 tablespoons Crisco and 4 table- 
spoons 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 withgrated Parmesan 


Calendar of Dinners 

cheese. The recipe as here given 
may be doubled, and "redoubled" as 
many times as it is thought the de- 
mand for fritters will warrant. 

February 5 

Broiled Smelts 

Chicken, a la Florentine 

Brussels Sprouts with Cheese 

Spanish Salad Cheese Loaf 

*Date Souffle 


*Daie Souffle — Stone and chop }4 

pound dates and cook them in ^ 

cup boiling water, mashing until 

smooth. Add 1 tablespoon melted 

Crisco, stiffly beaten whites 5 eggs, }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 

*Planked Chicken — Cream together 
yi cup Crisco, 1 teaspoon minced 
onion, J4 tablespoon each of minced 
red pepper, green pepper, and pars- 
ley, }^ clove minced garlic, and 1 tea- 
spoon lemon juice. 

Split 1 young chicken as for broil- 
ing, 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 
pyrarnids. 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 

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 

Let meat simmer gently in this for 
l}4 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 oflF about ^ pint 
of stock from fillet of beef, and pour 
on brown roux, made with 2 table- 
spoons 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 ar- 
range vegetables around it in little 
heaps, each kind separate. Serve 
remainder of sauce in a boat. 

February 8 

Faubonne Soup 

Baked Fish 

Grenadins of Feed 

Roast Pigeons Endive Salad 

*Fruit Snowballs 


*Fruit Snowballs — Cream yi cup 

Crisco with ^ cup sugar, add X 


A Calendar of Dinners 

cup milk, 1 cup flour, 1 teaspoon 
baking powder, and 3 stiffly beaten 
egg whites. Mix and divide into 
small Criscoed molds, cover with 
Crisv-oed papers, and steam 35 min- 
utes. Turn out, sprinkle with pow- 
dered 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 


*Goulash of Veal — \}4 pounds lean 
veal, 1 pound partly cooked new 
potatoes, 4 tablespoons Crisco, yi 
small onion, }4 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 suf- 
ficiency 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, po- 
tatoes while cooking. Serve very hot. 

February 10 

Broiled Beefsteak 

Baked Potatoes Creamed Onions 

* Waldorf Salad 

Jellied Figs Nut Cookies 


*Waldorf Salad — 1 quart chopped 
apples, 2 cups diced celery, \}4 cups 
blanched and shredded almonds, 
and ^ 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, j4 teaspoon salt and % tea- 
spoon 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 serv- 
ing. This is very good made with 
S egg yolks and ^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 


*Friar's Omelet — Peel and 
pound cooking apples, and 
pulp with little water and 
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 
^ 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 


*Coburg Pudding — 3 cups milk, K 
cup rice, 1 cup boiling water, 1 egg, 4 
tablespoons sugar, 1 teaspoon pow- 
dered cinnamon, 1 tablespoon Crisco, 
and yi teaspoon salt. 


A Calendar oj Dinners 

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 mix- 
ture 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 pud- 

February 13 

*Bombay Toast 

Boiled Halibut, Lobster Sauce 

Roast Capon Beet and Potato Salad 

Cheese Ramekins 

Peach Border 


*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. 

February 14 

Cupid Canapes 

Clam Bouillon 
Fillets of Fish 
*Supreme of Chicken 
Martinique Potatoes Spinach 

Kumquat and Celery Salad 
Tutti Frutti Ice Cream Mints 

^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), gar- 
nish top of each with 3 short stalks 
of asparagus, seasoned with Crisco, 
and pour around following sauce: 
Melt 3>^ tablespoons Crisco, add 
'iyi tablespoons flour, and stir until 
well blended; then pour on gradually 
while stirring constantly 1 cup 
chicken stock and yi 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 


*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 FritUrs 

Spinach Salad 

Cheese Balls 

Meringues, a la ChantiUy 


*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 


A Calendar of Dinners 

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 

*Calfs Head, Vinaigrette — Clean and 
scald y^ a calf's head. Cover with 
water and boil ^ 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 thor- 
oughly; 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 ^ teaspoon salt, 
yi teaspoon paprika, dash white pep- 
per 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 be- 
fore 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 

*Cheese Canapes — 8 croutes bread, }i 
pound cheese, 2 tablespoons Crisco, 
salt and red pepper to taste, 1 tea- 
spoon mustard, and 1 dessertspoon 

Cut the croutes of bread out of 
slices of stale bread with a round 
rutter 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 
*Mulligatatoney Soap^Saute in 1 
tablespoon melted Crisco, 1 minced 
onion, 1 tablespoon minced cooked 
ham, 3 cloves, J4 carrot, and 1 stick 
celery, minced fine, ^ cup cooked 
chicken cut in dice, and 3 pints of 
chicken stock. Cook fifteen min- 
utes, add yi a green apple, diced, yi 
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 }4 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: ^ cup 
each of vinegar and water, 1 table- 
spoon 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. 


A Calendar of Dinners 

February 21 

Boiled Halibut, Anchovy Butter 

Pigeons, a la Chasseur 

Criddled IVhite Potatoes 

*Stezved Lettuce 

Oyster Salad Cheese Relish 

Pineapple Cream 


*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. 

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 


*Washington Pie — ^ cup sugar, 1 

tablespoon Crisco; beat together 

thoroughly; add )4 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 
*Broiled Kidneys with Green Peppers 
— Split some fine beef kidneys, re- 
move the outer skin and sinews, and 

wipe well. Sprinkle the kidneys 
with pepper and salt, and let stand 
for an hour or nriore. Dip them then, 
into melted Crisco and broil over a 
clear fire. Meanwhile, chop 2 green 
peppers, freed from their seeds, and 
fry with yi 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. 


February 24 

Cream of Celery Soup 

*Mock Veal Roast Stewed Turnips 

Asparagus Salad 

Cheese Crackers 

Apple Pie 


*Mock Veal Roast — yi pint shelled 

roasted peanuts, yi pint lentils, 2 

tablespoons melted Crisco, yi 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 con- 
sistency of mush. Pour into baking 
dish and bake in a moderate oven 1 
hour. Beans or peas may be sub- 
stituted 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 


*Stuffed Green Peppers — 6 large green 

peppers, 1 pint boiled rice, I tomato, 

1 tablespoon Crisco, 1 medium-sized 

onion, and 1 teaspoon salt. Cut the 


A Calendar of Dinners 

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 
*Raisin Pudding — Wash and dry 1 
pound Sultana raisins; Crisco a pud- 
ding 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 K hour. Serve with liquid sauce. 

February 27 

Sago Soup 
Brown Stew of Mutton Chops 
Stewed Turnips Boiled Potatoes 

*Cabbage Salad 
Lemon Sponge Coffee 

*Cahbage Salad — Shave 2 cups shred- 
ded cabbage in thin strips or chop 
fine and mix with the following 
dressing: 2 tablespoons Crisco, }4 
cup hot vinegar, 1 teaspoon dry 
mustard, 1 tablespoon sugar, 1 tea- 
spoon salt, >^ teaspoon pepper, 14 
onion, cut fine, and yi 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 }4 ^up ^^^^ boiled ham 

or tongue, 5 tablespoons Crisco, 2 
tablespoons flour, >^ cup cream, K 
cup chicken broth, a }4 cup chop- 
ped nut meats, salt and paprika 
to taste, and 4 eggs beaten sepa- 

The chicken, ham or tongue should 
be chopped very fine before measur- 
ing. 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 table- 
spoons 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, pro- 
vided that the temperature be kept 
about 208° F. 

March 1 

*Toad in the Hole 

Pressed Beef with Aspic 

Beet and Endive Salad 

Compote of Fruit, Maids of Honor 


*Toad in the Ilole — 2 cups flour, }4 
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 fire- 
proof dish; skin the sausages and 
lay them in the batter, and bake in a 
moderate oven for ^ of an hour. 
Serve in small squares arranged 
neatly overlapping each other on a 
hot dish. 


A Calendar of Dinners 

March 2 

*Oxtail Soup 

Trout, Black Butter Sauce 

Stewed Steak and Oysters 

Pear Salad 

Cheese Eclairs 

Sweet Omelet 


*Oxtail Soup — 1 oxtail, 2 quarts 
second stock or water, 2 onions, 2 
carrots, 1 turnip, 2 strips celery, 4 
tablespoons Crisco, a ^cup diced 
lean ham or bacon, a bouquet-garni, 
12 whole peppers, 2 cloves, salt, 1 
glass sherry, and 1 tablespoon corn- 

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 vege- 
tables 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 mix- 
ed together, stir and cook for a few 
minutes. Serve smaller pieces of 
tail in soup, remainder may be re- 
heated in a good brown sauce, and 
used as an entree. 


March 3 

*Grilled Mushrooms 
Vegetable Soup 

Cheese Omelet 
Baked Beans 

Iced Asparagus 
Fruit in Jelly 

*Grilled Mushrooms — 1 cup mush- 
rooms, pepper and salt to taste, Cris- 
co, 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 pep- 
per and salt to taste, and squeeze 
over them a few drops of lemon 

March 4 

Spanish Soup 

*Baked Stuffed Heart 

Mashed Potatoes Fried Beets 

Red Cabbage Salad 

Orange Pudding 


*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 gar- 
nish , 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 


^Scotch Broth — 2 pounds neck mut- 
ton, 1 cup barley, 1 cup peas, 1 car- 
rot, 1 turnip, 1 teaspoon sugar, 3 
onions or leeks, 1 tablespoon Crisco, 
1 small cabbage, 1 tablespoon chop- 
ped 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 vege- 
tables, 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. 


A Calendar of Dinners 


March 6 

Spinach Soup 

*Egg Cutlets, Cream Sauce 

Potatoes Brussels Sprouts 

Tomatoes, French Dressing 

Cheese Fingers 
Sultana Pudding Cofee 

*Egg Cutlets — Put 2 tablespoons Cris- 
co into a pan, when melted, add 2 
tablespoons flour, 1 cup milk grad- 
ually, 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 

Brazilian Stew 

Beans Mashed Potatoes 

White Grape Salad 

Wafers Cheese 

Ginger Ice Cream Cofee 

*Tapioca Puree — 1 quart white stock, 

or half stock and half milk, X 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 con- 
sistency 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 

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, K cup 
flour, 6 tablespoons Crisco, ^ cup 
sugar, ya 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 consis- 
tency of thick cream. Melt Crisco; 
sieve flour and baking powder to- 
gether. Stir Crisco and flour quick- 
jy 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 ce emptied through as 
small a hole as possible. When set, 
the shells are broken away carefully. 

March 9 

*Feal and Ham Pie 

Baked Sweet Potatoes Fried Parsnips 

Salad of Canned Asparagus Tips 

Cheese Fritters 
Caramel Pudding with Meringue 
*FeaI and Ham Pie — lyi pounds 
veal, 2 hard-cooked eggs, few grains 
red pepper, dust of powdered mace, 
}/3 teaspoon grated lemon rind, ^ 
pound ham, 1 tablespoon flour, 1 
teaspoon salt, 6 whole peppers, 
powdered sweet herbs, and pastry. 


A Calendar of Dinners 

Cut veal and ham into very thin 
pieces; mik on a plate, flour, salt, 
pepper, sweet herbs, lemon rind, red 
pepper, and mace, roll in this season- 
ing 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 >^ cup 
water; line edge of dish, cover and 
decorate with Crisco Flake Pastry; 
when baked add a little very good 
seasoned stock, which should be- 
come 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 laPoulette — Slice of halibut, 
weighing 2 pounds, >^ cup melted Cris- 
co, 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 sep- 
arately 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 
\}4 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, ^ cup 

thick cream, and 1 teaspoon sugar. 

Wash and pick spinach, throw it 
into a pan of boiling water contain- 
ing a little salt and soda; boil until 
tender, 10 to 15 minutes; pour on to a 
wire sieve, and squeeze out ail 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, 
yi cup sugar, yi teaspoon salt, 1 
tablespoon Crisco, % teaspoon cin- 
namon, 1 tablespoon lemon juice, 
and grated rind of yi lemon. 

March 13 

Baked Stuffed Haddock 
Julienne Potatoes Creamed Cucumbers 

Egg Salad 
*SteamedGraham Pudding, HardSauce 

*Steamed Graham Pudding — }4 cup 
molasses, >^ cup milk, 1 egg, X cup 
Crisco, l}4 cups graham flour, yi 
teaspoon soda, 1 teaspoon sa|t, 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 
2y^ 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 mut- 
ton chops, sprinkle with salt and 


A Calendar of Dinners 

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 be- 
tween 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 


*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 tea- 
spoon 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 


*Clam Bisque — 2 cups clams, 2 table- 
spoons chopped onions, bit of bay leaf, 
3 tablespoons Crisco, 4 tablespoons 
flour, 2 cups chicken stock, 1 tea- 
spoon 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. 

March 17 

Irish Potato Bisque 


Salted Pistachio Nuts 

*Boiled Salmon, Parsley Sauce 

Mashed Potatoes 

Brussels Sprouts 

Shamrock Salad 

St. Patrick's Pie 

Green Frosted Cakes 

Green Mints 


*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 

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 


*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. 


A Calendar of Dinners 

March 19 

*Chickens Stewed with Olives 
Chartreuse of Spinach 

Baked Squash 
Asparagus Salad 

Rhubarb Tarts 
*Chickens Stewed with Olives — Cut 2 
young chickens into joints and put 
to cook in 3 pints of water with pep- 
per, 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 
}4 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 
Feat Chops, Horseradish Sauce 
Fried Carrots 
Baked Asparagus Tips 
Spinach Salad 
Peach Mousse 
*Princess Soup — Chop very fine 1 
cup sorrel, and cook in 1 tablespoon 
Crisco. Add ^ teaspoon sugar, ^ 
teaspoon tarragon or white wine 
vinegar, 1 teaspoon salt, 1 table- 
spoon flour, and when boiling add 1 
pint hot water. Cook for }4 hour, 
then add 1 quart white stock and a 
grating of nutmeg and dash of red 
pepper. Bring to a boil, add beaten 
yolkof 1 eggand 1 cupcream and serve. 

March 21 

Baked Shad Roe with Bacon 
*Broiled Lamb Chops, Mint Jelly Sauce 
Cucumbers Baked Asparagus Tips 
Shrimp Salad 
Rice Souffle 
*Broiled Lamb Chops — Trim and flat- 
ten 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 

March 22 

Czarina Soup 
"Guinea lien. 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 uni- 
form size, which have been sauted 
in Crisco and sprinkled with chopped 

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 mut- 
ton cutlets, yi cup dried beans, 
brown sauce, 2 onions, 3 tablespoons 
Crisco, and }4 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 


A Calendar of Dinners 

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 


*Braised Fillet of Veal — 3j^ pounds 

veal, yi pound larding bacon, 1 

onion, 1 carrot, 1 turnip, yi lemon, 

forcemeat, stock and a little celery. 

Remove bone, fill in cavity with 
forcemeat. Cut some even strips 
of bacon ]^ 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 lyi 
to 3 hours. Remove veal to a drip- 
ping 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: 
A ^cup Crisco, 4 tablespoonschopped 
cooked ham, 1 cup breadcrumbs, 1 
tablespoon chopped parsley, 1 tea- 
spoon mixed herbs, thyme, and mar- 
joram. Add salt and pepper to taste, 
and mix with 2 well-beaten eggs. 

March 25 

Scallop Chowder 

*Boiled Cod, Oyster Sauce 

Mashed Potatoes Stewed Corn 

Watercress, French Dressing 

Cheese Biscuits Ginger Pudding 


*Boiled Cod— yfzsh 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, ^ carrot, 12 whole peppers, 
^2 bay leaf, 1 clove, 1 bouquet garni, 
small blade mace, salt, and ten 
oysters. Peel the onion, scrape car- 
rot; 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 smooth- 
ly; 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 


*Fried Pigeons — 4 pigeons, yj 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 


A Calendar of Dinners 

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 gib- 
lets 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 % teaspoon meat ex- 
tract, 1 small tomato chopped up, 
and salt to taste; let all boil for 10 
minutes; then strain. It may re- 
quire more stock or water to be added 
to make sauce a good consistency. 

^ 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 


*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 pep- 
per. 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 27 

Grape Fruit Cocktail 

Roast Duck, Currant Jelly 

*Cr earned Turnips 

Sweet Potato Croquettes 

Apple Salad 

Cheese Straws 

Marmalade Ice Cream 


*Creamed Turnips — Wash turnips, 
and cut in l4 inch cubes. Cook 3 
cups in boiling salted water 20 min- 
utes, or until soft. Drain, and serve 
with the following sauce: 2 table- 
spoons Crisco, 2 tablespoons flour, 
1 cup milk, ^ teaspoon salt, and 
pepper to taste. Put Crisco in sauce- 
pan, stir until melted and bubbling; 
add flour mixed with seasonings, and 
stir until thoroughly blended. Pour 
on gradually the milk, adding about 

March 29 

Printanier Soup 

Broiled Chicken, Oyster Sauce 

* Princess Potatoes 

String Beans 

Watercress, French Dressing 

Cheese Biscuits 

Lemon Meringue Pie 


* Princess 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. 


A Calendar of Dinners 

March 30 

Cream of Barley. Soup 

*English Chicken Pie 

Broiled Tomatoes 

Cucumber Salad with Red Peppers 

Biscuits Cheese 


*English Chicken Pie — 1 chicken, yi 
pound veal fillet, 4 ounces bacon, 
3 hard-cooked eggs, y^ pound mush- 
rooms, 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 stew- 
pan; 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^ 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 


*Br oiled boosters — 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 


Cheese Wafers 

Pineapple Mousse 


*Fried Oysters — Wash, drain, and dry 
oysters between 2 towels; let stand 
in a marinade 10 or more minutes, 
then drain again. Roll in cracker- 
crumbs, 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. 


A Calendar of Dinners 

April 2 

Emergency Soup 

*Veal Pot Pie Baked Dumplings 

Cabbage Salad 

Cheese Crackers 

Fruit Jelly, Whipped Cream 


*Feal Pot Pie — Wipe piece of veal 
from shoulder; and cut into pieces 
for serving; add yi 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. Dump- 
lings may be steamed IS minutes over 
saucepan boiling water. This is 
usually preferable, to avoid removing 
them from fire until instant of serv- 
ing. Beaten yolks of 2 eggs, diluted 
with ^ 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 ^ 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 


*Apricot Fritters — 6 apricots, yi pint 
syrup, half lemon, frying-batter, 
Crisco, and vanilla sauce. 

Select firm, ripe apricots, or pre- 
served ones can be used, cut them 
in halves, and take out stones. Stew 

them gently in syrup with grated 
rind of J/^ 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 


*Rice Souffle — 4 tablespoons ground 

rice stirred to smooth paste with }4 

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 souflfle dish, and 

bake for yi hour. Serve instantly. 


* White Soup 
Fried Fillets of Haddock 
Roast Chicken, Bread Sauce 
Potato Chips Brussels Sprouts 

Cress and Orange Salad 
Iced Castle Puddings 
*White Soup — 2 small onions, 1 
turnip, 1 pound potatoes, 1 stalk 
celery, 2 small parsnips or artichokes, 
3 pints water, l4 pint milk, 1 table- 
spoon flour or cornstarch, 2 table- 
spoons 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 


A Calendar of Dinners 

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 


*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 ^2 pint of cream and 
}4 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 



Golden Parfait 


*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 ^ 

cup cream and salt and pepper to 
taste. Put lamb steak on hot platter, 
garnish with mushroom caps, and 
pour sauce around. 


*Red Pottage 

Boudins of Ham with Peas 

Roast Ribs of Beef Yorkshire Pudding 



Chiffonade Salad 

Rhubarb Tart and Custard 


*Red Pottage — ^ 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 

April 9 

*Corn Chowder 

Broiled Steak 

Baked Potatoes 

Horseradish, Cream Dressing 

Scalloped Tomatoes 

Celery Salad 

Cherry Sponge 


*Corn Chowder — 1 can corn, 1 cup 
salt pork cut in cubes, 1 cup potatoes, 
^ cup chopped onions, salt and red 
pepper to taste, 3 cups water, 2 cups 
milk, 1 tablespoon Crisco, 1 tablespoon 
flour, and ^ 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 cracker- 
crumbs and salt and pepper to taste, 
then serve. 


A Calendar of Dinners 

April 10 

Puree of Black Beans 

Baked Macaroni * Potato Puff 

Cabbage Salad 

Cheese Puffs 

Spice Jelly, Whipped Cream 


*Potato Puff — Prepare 2}4 cups hot 
mashed potato. Add ^ cup milk, 2 
well-beaten yolks of eggs, 3 table- 
spoons 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 


*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 

* Hollandaise Soup — 1 quart vege- 
table stock, 4 tablespoons Crisco, 4 
tablespoons flour, 4 yolks eggs, yi 
pint cream, }4 cup green peas, 
cooked, 1 teaspoon salt, }4 cup car- 
rot, cut in small pieces, cooked, 1 

teaspoon sugar, }^ cup cut cucumber, 
cooked, and 1 teaspoon chopped 

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 stew- 
pan, 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 


*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 


A Calendar of Dinners 

April 14 

*Lobster Newburgh 

Glazed Sweetbreads 
Loin of Lamb, Roasted, Mint Sauce 
Asparagus Potato Croquettes 
Pineapple Sherbet Coffee 
*Lobster Newburgh — 2 pounds lobster, 
yi cup Crisco, salt, red pepper, and 
grated nutmeg to taste, 1 tablespoon 
sherry, 1 tablespoon brandy, J/j cup 
cream, and 2 egg yolks. Remove 
cooked lobster meat from shell and 
cut in sHces. Melt Crisco, add lob- 
ster and cook 3 minutes. Add salt, 
red pepper, grated nutmeg, sherry 
and brandy; cook 1 minute, then add 
cream and yolks of eggs slightly beat- 
en, 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 


*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 


*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 I cup brown sauce, 2 
tablespoons capers, pinch chopped 
parsley, four anchovies rubbed 
through sieve, 1 teaspoon glaze, and 
I chopped shallot, 3 or 4 shredded 
button mushrooms; boil up and sim- 
mer 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, }^ 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 pre- 
vent 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 

*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, ^ 
cup milk, pinch of salt, and 1 table- 
spoon melted Crisco. Mix till smooth 
and glossy. Allow to stand in cool 


A Calendar of Dinners' 

place for 1 hour, then add 1 tea- 
spoon baking powder. Put in few 
pieces of carrot at a time. Drop 
into hot Crisco and fry for few min- 
utes. 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 


* Kidney Soup—yi pound ox kidney.J^ 

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 lyi 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 kid- 
neys instead of ox kidney. Add 
little caramel coloring if needed. 

April 20 

Celery Soup 

*Braised Ox-Tongue 

Baked Potatoes Masked Turnips 

Cold Slazv Cheese Wafers 

Rice Mousse Coffee 

*Braised Ox-Tongue — 1 ox-tongue, 1 

Eint stock, 1 onion, 1 small carrot, 1 
ouquet garni, 1 clove, 14 pint piqu- 

ante 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, di^, and 
pour sauce over, and serve. Mashed 
potatoes, spinach, or peas served with 
tongue is a great improvement. 

The piquante sauce is made as fol- 
lows: 4 shallots, 3 mushrooms, 1 bay 
leaf, }4 carrot, sprig thyme, 2 table- 
spoons Crisco, 4 tablespoons vinegar, 
half pint brown stock, yi teaspoon 
anchovy extract, 1 tablespoon Wor- 
cestershire sauce, 3 tablespoons flour, 
salt and red pepper to taste. 

Peel and chop shallots, carrot, and 
mushrooms; melt Crisco in a sauce- 
pan; 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 

*Mock Turtle Soup — J/j calf's head, 2 
pounds shin beef, small knuckle veal, 
3 tablespoons Crisco, 3^ cup flour, I 
ounce ham, large bunch herbs, 12 
whole peppers, 6 cloves, blade mace, 
3 onions, 1 carrot, }4 head celery, 1 
leek, glass sherry or some lemon 
juice, salt and red pepper to taste, and 
quenelles. Leave head in water to 
soak for 5 or 6 hours; then wash well 


A Calendar of Dinners 

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 stock- 
pot, 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 dlF 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. 


AprU 22 

Calcutta Bisque 

Tomatoes Casino 

* Asparagus Loaf, Bechamel Sauce 

Leeks in Butter Roast Potatoes 

Cherry Salad 

Cheese Crackers Cofee 

* Asparagus Loaf — Crisco thoroughly 
a charlotte russe mold, ^ size, and 
line it with cooked tips of asparagus 
well drained. Cook together 2 
tablespoons flour 2 tablespoons 
Crisco, 1 teaspoon salt, dash of pep- 
per, 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 

April 23 

Julienne Soup 

Creamed Salsify Patties 

Mushrooms in Casserole ^ 

Mashed Potatoes Green String Beans 

Orange Fritters *Swiss Pudding 


*Su>iss Pudding — 1^ cups bread- 
crumbs, 1 pound apples, 4 table- 
spoons 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 

April 24 

Cream of Pea Soup 

Ladies' Cabbage in Ramekins 

Chestnut Puree 

Mock New Potatoes *Creamed Beets 

Banana Salad 

Marshmallow Pudding 


*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 ^ inch cubes. Make a 
sauce of 2 tablespoons Crisco creamed 
with 2 tablespoons flour and ^ cup 
water in which beets were boiled 2 


A Calendar of Dinners 

tablespoons cream, 2 tablespoons 
vinegar, 2 teaspoons sugar, salt and 
pepper to taste. Pour sauce over 
hot beets and serve in hot dish. 

April 25 

Cream of Turnip Soup 
*Bean Croquettes, Tomato Sauce 
Savory Rice 
Lettuce Salad, French Dressing 
Stewed Prunes Co fee 
*Bean Croquettes — 1 pint white beans, 
}4 cup cream, yolk 2 eggs, 1 table- 
spoon Crisco, 1 tablespoon flour, 1 
tablespoon chopped parsley, 1 tea- 
spoon 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 tomatosauce. 

April 26 

Mushroom Canapes 
*Chicken, a la King 

Potato Croquettes 
Tomato Mayonnaise 
Cheese Drops Washington Pie 
*Chicken, a la King — ^ boiled chicken 
(one pint in thick pieces), 2 table- 
spoons Crisco, 2 fresh mushrooms, 
1 cup cream, ^ cup sherry wine, 
yolks 2 eggs, 1 teaspoon salt, 1 green 
pepper and 1 red pepper, cut in long 
thin strips. Melt Crisco, add mush- 
rooms, cook S 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 l}4 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 


^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 
*Caramel Custard — i eggs and 1 yolk, 
J4 cup sugar, 1 pint milk, and 1 tea- 
spoon lemon extract. Have plain tin 
pudding mold, put 3 tablespoons sugar 
into small saucepan and stir till it 
becomes quite brown like cofl^ee. 
Pour this into mold and run it all 
over bottom of it. Crisco then sides 
of mold, beat eggs and sugar to- 
gether till mixed well, then add milk 
and flavoring. Pour all into pre- 
pared mold, cover with piece of 
Criscoed paper; have stewpan with 
an inch of boiling water in it; put 
saucer or something flat in bottom 
of it, set pudding tin on this, and 
cover pan with lid. Let steam 
slowly for at least 1 hour. It must 
not boil, but be set on part of stove 


A Calendar of Dinners 

where it will keep hot without 
boiling. Turn out and serve hot or 

April 29 


Cream of Salsify Soup 

Nut Sausage, Brown Sauce 

Grilled Sweet Potatoes 

*Sour Cabbage 

Apple and Prune Tart 


*Sour Cabbage — 2 quarts chopped cab- 
bage, 2 tablespoons Crisco , }4 cup 
vinegar, salt and pepper to taste. 
Soak cabbage in cold water for 

1 hour; drain; place it in an un- 
covered 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 


*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 ^ 
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, yi teaspoon salt and little 
pepper, and enough cold waterto make 
dough stiff enough to roll out, cut in 
small squares and boil in soup 14 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, }i teaspoon salt, j4 

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 ^ hour. 

May 2 

Porterhouse Steak 

Scalloped Potatoes with Onion 

Artichokes, Hollandaise Sauce 

* Daisy Salad 

Roquefort Cheese 

Lemon Ice Cream with Grated Pineapple 

*Daisy Salad — Arrange around bor- 
der 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, J^ teaspoon salt, 2 table- 
spoons Crisco, 2 teaspoons mustard 
mixed to paste with 2 teaspoons 
water, and pepper to taste. Bring to 
boiling point. 


A Calendar of Dinners 

May 3 

Normandy Soup 

*Feal Loaf, Brown Sauce 

String Beans Baked Tomatoes 

Mexican Salad 

Cheese Fingers 

Vbnilla Ice Cream Strawberry Tarts 


*Veal Loaf — 1 pound cold roast veal 
finely chopped, yi pound sausage 
meat, 2 tablespoons Crisco, 4 table- 
spoons breadcrumbs, Y^ cup stock 
or gravy, 1 egg, salt and pepper to 

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 bread- 
crumbs. 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 


*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 lack 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 Cris- 
co, and allowing 9 minutes to the 

pound for roasting. Cover bones 
with Criscoed paper. Remove paper 
from bones before serving and till 
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 

May 5 

*Hotch Potch 

Baked Ham in Pastry 

Mashed Turnips Potato Balls 

Stuffed Tomato Salad 

Caramel Ice Cream Cake 


*Hotch Potch — J^ cup pearl barley, 

1 small cabbage, 2 carrots, 1 turnip, 

2 onions, parsley and herbs, 4 table- 
spoons 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 t^em 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 }4 hour. Many other vege- 
tables 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 Potataes 

Lettuce Salad 

Lemon Pudding, White Sauce 


*French Fried Potatoes — Wash and 
pare small potatoes, cut in eighths 
lengthwise, and soak 1 hour in cold 
water. Take from water, dry be- 
tween 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. 


A Calendar of Dinners 

May 7 

*Tomato Pot Roast 

Beet Greens Boiled Potatoes 

Spring Salad 

Rhubarb Tutti Frutti 

Maple Gingerbread 


*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. Re- 
move 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 ten- 
der. Remove meat; thicken and 
strain liquor. Cut meat in slices 
and serve in sauce, or use cold for 

May 8 

Cream of Beet Soup 

Cold Pot Roast Stuffed Potatoes 

String Bean Salad Stewed Apricots 

*Black Chocolate Cake 


*Black Chocolate Cake — \}i cups 
sugar, 2 eggs, yi cup Crisco, 4 squares 
chocolate, 1>^ cups flour, measured 
after sifting, 3 teaspoons baking 
powder, 1 teaspoon salt, ^ cup milk, 
and 1 teaspoon vanilla. 

Cream Crisco and sugar, add well 
beaten eggs, then chocolate melted, 
beat thoroughly. Sift salt and bak- 
ing powder with flour and add al- 
ternating with milk to previous mix- 
ture. 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, Canadian Style 

Spinach Radish Roses 

Coffee Jelly, Whipped Cream 

Sponge Cakes Coffee 

*Souffie Potatoes, Canadian 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 re- 
move inside part while hot. Rub 
this quickly through sieve into a 
basin, add 1 tablespoon cream, 1 
tablespoon Crisco, salt, pepper, nut- 
meg 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 ^ hour, or long 
enough for mixture to rise, and 
surface of it to brown. If liked, a 
little grated cheese can be incor- 
porated with mixture and sprinkled 
over top of potatoes just before 
baking second time. 

May 10 

Haricot Soup 
Rice Fritters Tomatoes au Gratiti 
*Baked Bananas 
Bread Cheese 

*Baked Bananas — Remove skins from 
7 bananas and cut in halves length- 
wise. Put in shallow granite pan or 
on an old platter. Mix 2 tablespoons 
melted Crisco, y^ cup sugar, and 2 
tablespoons lemon juice. Baste ba- 
nanas with yz 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 
*Cream Pie — 3 eggs, 3 tablespoons 
sugar, 3 tablespoons flour, 1 table- 
spoon Crisco, \}4 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. 


A Calendar of Dinners 

May 12 

Fried Fishy Tartare Sauce 
Calves' Tongues Sorrel Puree 

French Pigeon Pie 
* Macaroni, a I'ltalienne 
Polish Salad 
Apricot Parfait 
*Macaroni, a I'ltalienne — yi pound 
macaroni, 2 tablespoons flour, 2 
tablespoons Crlsco, salt and paprika 
to taste, yi cup brown stock, |^ cup 
tomato pulp, and }4 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 mean- 
while. 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 

♦/rtti/rar/— 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 
we well washed (not skinned) and 
cut up in inch lengths, packed 
tightly into dish, sugar sprinkled 
among it, also ya 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 ^ teaspoon 
ground cinnamon. In no case put 
water in. Paste. Put flour in basin 
with dessertspoon, sugar, }4 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 I 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 
*Spring Soup — 1 large lettuce, 12 
spring onions, 2 tablespoons Crisco, 
1 pint milk, I 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 min- 
utes; 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 min- 
utes; 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. Water- 
cress, endive, or sorrel may be used 
either along with, or in place of, the 
lettuce for a change. 

May IS 

Julienne Soup 


Boiled Potatoes Beans 

Cream Cheese and Pimiento Salad 

Blanc-mange and Stewed Fruit 


*Bobotee — 1 pound lean beef or mu'- 

ton, 6 ounces bread, 8 tablespoons 

Crisco, 4 onions, 4 tablespoons al- 


A Calendar of Dinners 

tnonds, 1 tablespoon vinegar, 1 
tablespoon curry powder, 1 table- 
spoon 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 pud- 
ding dish. Bake from 20 to 30 min- 
utes. Serve in pudding dish gar- 
nished with slices of lemon and par- 
sley. Can be eaten either hot or 

May 16 

*Chipped Beef in Cream 

Baked Potatoes 

Lettuce and Radish Salad 

Cheese Balls 

Frozen Macedoine 


*Chipped Beef in Cream — Make white 
sauce using 8 tablespoons Crisco, 8 
tablespoons flour, 3 cups milk and 
1 cup cream. To it add }4 pound 
dried beef broken into small pieces. 
Cook about S minutes and just before 
serving pour very slowly on to 2 well 
beaten eggs. Serve at once. 

May 17 


*Spanish Omelet Molded Spinach 

New Potatoes 

Corn Salad Cheese Sticks 

Frozen Souffle 


*Spanish Omelet — 1 green pepper, 1 
red pepper, 1 onion, 3 tablespoons 
Crisco, 6 mushrooms, 6 eggs, 6 table- 
spoons water, salt and pepper to 

Put J^ 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 ingredi- 
ents; 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 hand- 
some by saving >^ of green and red 
pepper, cutting it into fancy shapes 
to use a garnish for top of omelet. 

May 18 


Lentil Soup, au Maigre 

^Scalloped Clams Stewed Tomatoes 

Beet and Cabbage Salad 

Vanilla Ice Cream 

Maple Sauce 


^Scalloped Clams — Chop 25 clams 
fine and season with red pepper and 
salt to taste. Blend together 1 table- 
spoon 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. Ar- 
range 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 


Creamed New Potatoes 

Green Peas Carrots 

Hot Biscuit 

Fruit Salad Orange Ice 

Sunshine Cake 


^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. 


A Calendar of Dinners 

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 salt- 
spoon pepper, and 1 raw egg. 

Put onions, without peeling into 
a saucepan of boiling water; add half 
the salt and boil for ^ 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 y2 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 
*Anna Potatoes — Peel, wash and 
drain 4 good-sized, sound, raw po- 
tatoes. 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. Ar- 
range another layer of potatoes — and 
so on till all are employed. Cover 
pan, place on moderate fire for S min- 

utes. Turn them over with cake tur- 
ner; let them cook again 3 minutes, 
then place in hot oven for 10 min- 
utes. Turn on hot dish and serve. 

May 22 

Little Neck Clams 

Parmentier Puree 

Veal Cutlets 

Mashed Potatoes *Spinach, Martha 

Chicory Salad 

Biscuit Tortoni 


*Spinach, Martha — Trim off stalks of 

3 quarts fresh spinach, discarding 
stale leaves if any. Thoroughly 
wash and drain, plunge in gallon boil- 
ing 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 ^ 
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 

*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. IS to 25 
minutes should be sufficient. Make 
a vinaigrette sauce with >^ cup tar- 
ragon vinegar, 1 cup melted Crisco, 
1 teaspoon made mustard, 1 teaspoon 
chopped parsley, 1 teaspoon chopped 


A Calendar of Dinners 

shallots, and 2 teaspoons chopped 
capers. Put vinegar into basin, add 
mustard, little salt, stir in Crisco and 
chopped ingredients. Mix well to- 
gether, 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 VIndienne 

Lamb Stew with Dumplings 

Lettuce, French Dressing 

Cheese Balls 

Snow Pudding 


*Puree, a VIndienne — 2 large apples, 
4 tablespoons Crisco, 1 large onion, 
1 large carrot, 1 turnip, white 2 leeks, 

1 stalk celery, sprig parsley, I bay 
leaf, 1 tablespoon cocoanut, juice }4 
lemon, 1 tomato, 1 teaspoon salt, }4 
teaspoon red pepper, 1 tablespoon 
curry powder, 1 teaspoon curry paste, 
}4 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 


*Fish Chowder — 1 white fish weighing 
5 pounds, 4 cups potato dice, yi cup 
onion dice, yi 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 ten- 
der. Thicken milk with Crisco and 
flour cooked together, combine mix- 
tures, add seasonings, and pour 
over buttered crackers which have 
been previously soaked in cold milk. 
Do not allow onion or salt pork to 

May 26 

*Turnip Soup 

Beefsteak and Kidney Pie 

Potatoes Peas 

Lettuce Salad 

Caramel Trifle 


*Turnip Soup — Take 2 pounds of 
peeled turnips, cut into small squares, 
place in a stewpan with 4 table- 
spoons Crisco, stir them over a quick 
fire, add pinch salt, 1 tablespoon flour, 
add 3 pints of stock, simmer gently 
for \j4 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 


*Genoa Cake — }4 pound Crisco, and 
>^ pound butter. Mix to a cream 
with }4 pound sugar, add little mace, 
stir in gradually yolk of 6 eggs and 
K beaten whites, 10 ounces flour. 


A Calendar of Dinners 

beat well for 1 minute, add 1 pound 
raisins, yi pound citron, cut very fine, 
grated rind of 1 lemon, and 2 ounces 
chopped almonds. Mix well, add re- 
mainder 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 


*Carrot Salad — Scrape, cut into slices 
and then into fancy shapes, 4 large 
carrots. Soak in cold water for ^ 
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 


*Stuffed Potatoes — Bake 7 good-sized 
potatoes. When done, cut off a length- 
wise slice; scoop out potato with a 
spoon. Mash; add 1 tablespoon 
Crisco, salt and pepper to taste, }i 
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. 

May 30 

Fruit Soup 

Breaded Mutton Chops 

Potatoes *Peas 

Tomato Mayonnaise 

Banana Charlotte Russe 

Assorted Cakes 


*Peas — 1 quart cooked green peas, 
2 ounces of lean cooked ham cut into 
dice, 2 tablespoons Crisco, 2 table- 
spoons good stock, 1 teaspoon flour, 
y^ 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, sim- 
mer for ten minutes, stirring oc- 
casionally, then serve. 

May 31 

Milk Soup 
*Beef Loaf, Brown Sauce 
Potatoes Tomatoes 

Radish and Watercress Salad 
Vanilla Pudding, Jam Sauce 
*Beef Loaf — Mix together 3 pounds 
chopped raw beef, ^ pound of minced 
salt pork, 1 cup cracker dust, 2 tea- 
spoons, each, of salt and pepper, and 
moisten all with 2 beaten eggs, tea- 
spoonful 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 
*Boiled Stuffed Leg of Lamb — Have 
small, tender leg of lamb, and re- 
move bone. Make forcemeat of }4 


A Calendar of Dinners 

pound fresh mushrooms cut in pieces, 
y2 cup chopped boiled ham, H C"P 
breadcrumbs, and 2 tablespoons melt- 
ed Crisco. Season with pepper and 
salt, and put into the lamb in place 
of removed bone. Tie it up welj, 
wrap in piece of cheesecloth, and boil 
in salted water, having juice >^ 
iemon, 1 onion, and few branches of 
parsley in it. Serve with currant jelly 
sauce; that is, 4 tablespoons butter 
melted together with }/2 tumbler cur- 
rant jelly and ]4 glass white wine. 

June 2 

Green Vegetable Soup 
Fried Chicken, Virginia Style 
Cornmeal Bread Broiled Tomatoes 

Bean Salad 
""Strawberry Fritters 
*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 strawber- 
ries with powdered sugar when taking 
up, and serve with them sweetened 
whipped cream. Care must be taken 
that strawberries are not too ripe. 
They musfbe quite hard and firm to 
be perfectly satisfactory when served. 

June 3 

*Crab Soup 
Salmon, la Franc esc a 
Veal, Roasted 
Chiffonade Salad 
Cheese Crackers 

Tipsy Pudding 
*Crab Soup — Remove cooked meat 
from 6 hard-shelled crabs and chop 
finely. Add 3 cups white stock, ^ 
cup stale breadcrumbs, 1 slice of onion, 
1 sprig of parsley, and simmer 20 
minutes. Blend together 1 table- 
spoon 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 *Fruit Salad 

Manhattan Pudding 
*Fruit Salad — Mix equal parts 
shredded fresh or preserved pine- 
apple, 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 

The dressing is made as follows: 
Put4tablespoons melted Crisco in cold 
bowl; if possible, put in small piece 
ice. Add ^ 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 
*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 duck- 
ling. Serve with apple sauce which is 
made as follows: 1 pound cooking 
apples, 1 tablespoon Crisco, ^3 cup 
water, and sugar. Peel, core, and 
slice the apples, cook them in a stew- 
pan 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 


* Asparagus — Boil 2 cups asparagus 
tips in salted water 15 minutes.then 


A Calendar of Dinners 

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 vigor- 
ously 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 }/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 aspar- 
agus in sauce, replace tops and serve. 

June 7 

Boiled Salmon^ Egg Sauce 

Creamed Potatoes New Peas 

Dressed Lettuce 

Cheese Crackers 

*Chocolate Bread Pudding 


*Chocolate Bread Pudding — ^ cup 

breadcrumbs, 2 cups scalded milk, 

3 squares melted chocolate, 2 eggs, 1 
tablespoon Crisco, salt to taste, }4 
teaspoon vanilla, ^ cup cold milk, 
^ cup sugar and >^ 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 choco- 
late from rising to the top. 

June 8 

Veal Cutlet, Brown Gravy 

Mashed Potatoes *Glazed Carrots 

Pea Salad 

Cottage Pudding, Strawberry Sauce 


*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 

*Cherry Pie — 1 quart ripe cherries, 
1 yolk egg, 3 tablespoons cream, 
and }4 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 bot- 

The dough is made as follows: 
1 tablespoon Crisco, 1 cup flour, }4 
teaspoon baking powder, }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 >^ inch thick. 
This makes enough dough for a 
large oblong pan. 

June 10 

acotch Broth 

Cold Roast Beef 

Creamed Potatoes *String Beans 

Tomato and Olive Salad 

Vanilla Ice Cream 

Crushed Raspberries 


*String Beans — If fresh beans are 
used pick them over, remove ends 
and "strings," and boil for ^ an 
hour or more; then drain them, and 
add 1 tablespoon Crisco and 2 table- 
spoons milk, season to taste, and 
serve after 10 minutes' slow cooking. 
If canned beans are used omit the 
first long boiling. 


A Calendar of Dinners 

June 11 

Vegetable Soup 

Broiled Steak 

Stuffed Tomatoes Baked Macaroni 

* Pear and Pimiento Salad 

Apricot Blanc-mange , 


*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)4 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 }4 cup cream, add salt and pep- 
per to taste, and 3 tablespoons finely 
chopped parsley. Shake potato balls 
in this until well covered with season- 
ings. Serve Hollandaise sauce with 
planked salmon. 

June 13 

Strawberry Cocktail 

Roast Lamb, Mint Sauce 

Mashed Potatoes Carrots and Peas 

*Cherry Roly Poly 


*Cherry Roly Poly — Roll pastry or a 

baking powder biscuit dough very 

thin, about J^ 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: 
}4 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 

June 14 

Roasted Little Neck Clams 
*Salmi of Lamb 
fried New Potatoes 
Boiled Bermuda Onions 
Individual Strawberry Pies 
*Salmi of Lamb — Cut cold roast lamb 
in thin slices. Cook 5 minutes 2 
tablespoons Crisco with ^ table- 
spoon 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 heat- 
ed. 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 
*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 mush- 
room sauce. Onion sauce may be 
substituted for the mushroom sauce. 


A Calendar of DinnefS 

June 16 

*Baked Trout 

Chicken Epicurean 

New Potatoes String Beans in Cream 

Tomato Salad 

Pineapple Bisque 


*Baked Trout — Clean brook trout, 
season with salt, black pepper, and 
paprika. Lay in Criscoed baking pan, 
dredge with flour, sprinkle with chop- 
ped parsley and bits of Crisco, pour 
over little vinegar and water, and 
bake in hot oven until done, basting 
often with Crisco. Garnish with pars- 
ley, and serve hot with cream sauce. 

June 17 

Brunoise Soup 

Porterhouse Steak Olives 

Stuffed Potatoes *Beans 

Belgian Salad 

Compote of Cherries 


*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 table- 
spoon finely chopped parsley, 1 salt- 
spoon 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 light- 
ly 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 

June 19 

Roast Loin of Mutton 

Creamed Spinach Baked Potatoes 

Pineapple Charlotte 

* Maids of Honor 


*Maids of Honor — Crisco puff pas- 
try, 4 tablespoons sugar, 1 table- 
spoon ground almonds, 2 eggs, >^ 
teaspoon vanilla, 4 tablespoons melt- 
ed Crisco, and 1 tablespoon cocoa- 
nut. 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, co- 
coanut, and vanilla. Put 3 teaspoons 
into each gem pan and bake in a mod- 
erate 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 


*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, crou- 

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 pos- 


A Calendar of Dinners 

sible. 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 

*Bee}, a la Mode 

Cauliflower au Gratin 

Creamed Potatoes 

Fruit Chartreuse 


*Beefy a la Mode — 3 pounds lean beef, 
larding bacon, 1 quart stock, 1 glass 
claret, 3 tablespoons Crisco, 4 table- 
spoons flour, 2 carrots, 1 chopped 
onion, 10 button onions, sprig pars- 
ley, 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 skim- 
ming occasionally. When done place 
on hot dish, strain sauce over, and 
garnish with groups of onions and 

June 22 

*Tournedos of Beef with Olives 

Braised Lettuce Baked Potatoes 

Alligator Pear Salad 

Strawberry Ice Cream 


*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 tour- 
nedos 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 


* 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 re- 
mainder 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. 


A Calendar oj Dinners 

June 24 

Puree of Peas 

Baked Red Snapper, Tomato Sauce 

Riced Potatoes Buttered Beets 

Cabbage Salad 

*Cup Puddings 
*Cup Puddings — These should be 
baked in little cups or molds. For 
1 pudding, take 1 tablespoon of fol- 
lowing ingredients: flour, Crisco, milk, 
currants, sugar. 

For 3 puddings use treble quan- 
tities. Put flour into a basin with 
a pinch of salt, together with cur- 
rants 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 ^ 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 
* Rhubarb Fanchonettes — 2 pounds 
rhubarb, 1 cup sugar, f^ cup strained 
orange juice, 1 tablespoon powdered 
gelatine, 1 piece orange peel, 1 cup 
cream, whipped, flavored and sweet- 
ened, number of individual pastry 

Cut rhubarb into inch pieces. Hot 
house variety needs no peeling. 
Place in baking dish in layers, sprink- 
ling sugar between layers. Add 2 
tablespoons water, 1 tablespoon Cris- 
co, 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 
*Currted Chicken — Clean and dress a 
3-pound chicken and cut in pieces 
for serving. Put >^ cup Crisco in a 
hot frying pan, add chicken, and 
cook 10 minutes, tightly covered. 
Then add liver and gizzard, and con- 
tinue 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 boil- 
ing 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 


*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 


* Halibut Ramekins — Flake rather 

finely 13^ pounds cooked halibut. See 

that it is free from bones and skin. 

Have ready 1 pint seasoned white 

sauce. Crisco few fireproof dishes. 


A Calendar of Dinners 

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 bitsCrisco 
here and there on surface. Bake in 
fairly hot oven 25 minutes, so as 
to get it thoroughly heated and sur- 
face browned. Dish up and serve hot. 

June 29 

*Bee} Croquettes, Brown Sauce 

Masked Potatoes Beets 

Fruit Salad 

Cheese Crackers 


*Beef Croquettes — Melt 2 tablespoons 
Crisco, stir in 1 tablespoon flour, 
gradually add ^ pint milk, stir till 
it boils 4 minutes, add salt and pepper 
totaste;>^ 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 bread- 
crumb them. Fry till brown in hot 
Crisco. Drain and serve hot with 
brown sauce. 

June 30 

*Breaded Veal Cutlets 


Egg Plant 

Cress, Whipped Cream Dressing 

Cottage Pudding, Strawberry Sauce 


*Breaded Veal Cutlets — \}4. pounds 
fillet or neck of veal, Crisco for fry- 
ing, yi teaspoon chopped parsley, % 
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 \n ]4o{ 2i 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 


*Ground Rice Pudding — ^2 cup ground 
rice, 3 cups milk, 3 eggs, 4 tablespoons 
sugar, rind ^2 lemon, 2 tablespoons 
Crisco, }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 bread- 
crumbs. Pour in pudding. Bake 1 
hour in moderate oven. Serve with 
following sauce: 1 small lemon, 1 cup 
water, 1 teaspoon cornstarch, 1 table- 
spoon 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 
>2 cup milk, pinch salt, and stir till 
boiling. Remove from fire, add 4 
tablespoons sugar, yolks 3 eggs 1 by 
1, }4 teaspoon orange flower water, 
and fold in stiflly beaten whites of 
eggs. Pour into Criscoed souffle mold, 
put greased paper round. Bake for 
20 minutes in moderate oven. Serve 
at once. 


A Calendar of Dinners 


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 table- 
spoons cream and yi tablespoon 
Crisco. Heat thoroughly before send- 
ing to table. 

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 


*Flag Cake — J\ cup sugar, }4 cup 
Crisco, ^ cup milk, 1^^ cups flour, 2 
teaspoons baking powder, }4 tea- 
spoon 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 moder- 
ate oven for % of an hour. Decor- 
ate with frosting and tiny flags. 


Iced Pimiento Consomme 
Small Tenderloins of Beef 
Molded Potatoes *Corn Cakes 

Orange, Grapefruit and Romaine Salad 
Cup Custards 
*Corn Cakes — Make a custard from 
2 eggs well beaten, yi cup milk, ^i 
tablespoon Crisco, and }4 table- 
spoon sugar; beat into this ^^ of 
cup of canned corn. Sift together 
twice, pi cup of flour, 1 tablespoon 

baking powder, and yi teaspoon salt; 
beat into other mixture, and drop 
in Criscoed muffin rings by the table- 
spoon; 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 

*Cheese Drops — Add to 3>^ table- 
spoons flour, 2 tablespoons melted 
Crisco, and blend together until 
smooth. Remove from fire, add 4 
tablespoons grated cheese, % tea- 
spoon 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 min- 
utes in a moderate oven. Serve hot 
in folded napkin with salad course. 


Beef Broth with Fermicelli 
*Baked Bluefish 

Cucumbers, French Dressing 
Mashed Potatoes 
Buttered Bermuda Onions 
Heavenly Hash 
*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 open- 
ing 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. 


A Calendar of Dinners 


Iced Bouillon 
Broiled Chicken 
Mashed Potatoes New Peas 

Tomato Mayonnaise 
*Red Raspberry Shortcake, Hot 
Alarshmallozv Sauce 
*Red Raspberry Shortcake — 4 cups 
sifted flour, 3 tablespoons baking 
powder, 1 teaspoon salt, 2 table- 
spoons 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 
suflicient 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 ^ of an inch of biscuit 
around sides. Spread inside cake 
with butter, fill with crushed rasp- 
berries, which have been standing j4 
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: j4 pound 
marshmallows, }4 cup confectioners' 
sugar, and 5^ 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 Pfas 

Endive and Cheese Salad 

*Cherry Souffle 

Iced Tea 

*Cherry Souffle — 4 tablespoons flour, 

2 tablespoons Crisco, }4 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 }4 an inch of boiling 
water. Put lid on saucepan ami 
steam gently K 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 frutti Ice Cream 
*Chicken Croquettes— 2 cups cooked 
chicken, ^ teaspoon salt, }i tea- 
spoon celery salt, 1 teaspoon lemon 
juice, }4 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 season- 

July 11 

Roast Beef Yorkshire Pudding 

Potato Croquettes 

String Beans ■ 

Lettuce, French Dressing 

*Fruit Pancakes 


*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 K 

an hour. This allows starch grains 


A Calendar of Dinners 

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 Beignets 

* Apricot Pudding 

Iced Cofee 
*Apricot Pudding — Put 1 pint milk 
into saucepan, add two tablespoons 
Crisco, and bring to boiling point. 
Mix }4 cup cornstarch with K cup 
milk and stir slowly into boiling milk, 
add yi 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 mix- 
ture. Turn out when cold and sur- 
round with apricot juice. 

July 13 

Cream of Peanut Soup 
*Feal Chops 
Mashed Potatoes String Beans 
Onion Salad 
Meringues filled with Custard 
*Veal Chops — Trim neatly 8 chops 
and put into frying pan with 4 table- 
spoons Crisco, and fry over quick fire 
a nice brown color. As the meat will 
afterwards be cooked again, the fry- 
ing 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 }/i cup 
pork and }4 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 thor- 
oughly 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 
*Cheese Balls — ^ cup breadcrumbs, 
I teaspoon Crisco, }4 teaspoon must- 
ard, 1 cup grated cheese, 1 egg, }4 
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 


*Mocha Cake — Sift 6 cups flour with 
1 teaspoon baking powder into a 
basin, add 1 teaspoon each of pow- 
dered cinnamon, nutmeg, and cloves, 
1 cup brown sugar, ^ teaspoonful 
salt, and 1 cup Crisco; rub well to- 
gether, add yi a cup golden syrup, 
1 cup strong cold coffee, 2 well 
beaten eggs, I cup currants and 1 cup 


A Calendar of Dinners 

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 BeanSalad 
*Snow Balls Coffee 

*Snow Balls — 1 cup sugar, ^3 cup 
milk, yi cup Crisco, 2>^ cups flour, 
3)4 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, yi 
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 mush- 
rooms, 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 ^ cup 

of water, 2 cups milk, season with 
salt and pepper, add >^ cup Crisco 
mixed with 2 tablespoons flour; 
simmer for 30 minutes and serve 
hot. A little chopped parsley is an 

July 19 

Cream of Asparagus Soup 

*Lamb Fricassee with Dumplings 

Mint Jelly Green Peas 

Romaine Salad 


Toasted Crackers 



*Lamh 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 to- 
gether 2 cups flour, }4 teaspoon salt, 
X 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 Beeps Heart 
Boiled New Potatoes 
Cauliflower au Gratin 
Baked Bean Salad 
*Cheese Aigrettes 
Apricot Meringue Pie 
*Cheese Aigrettes — Bring 2 table- 
spoons Crisco and }4 cup water to 
boiling point, then add }4 cup flour 
and stir until mixture leaves sides 
of pan. Cool, but do not allow to 
become cold, then add 2 eggs, 1 


A Calendar of Dinners 

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. 

July 21 


Strawberry Cocktails 
Macaroni Cutlets, Cheese Sauce 

Tomato Mayonnaise 

Pimiento Sandwiches 
Frozen Banana Whip 

*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 >^ 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 


* Pilau, a la Turque — Put \}4 cups of 
stock, with 1 cup stewed and strained 
tomato, over fire. When boiling 
add 1 cup well-washed or blanched 
rice and }4 teaspoon salt; stir lightly 
with fork, occasionally, until liquor is 
absorbed. Then add }i cup Crisco, 
season with salt and pepper, and 
cook over hot water until tender; 
remove coyer, 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 


*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 }4 cup sugar, add 2 well beaten 
eggs, and }4 cup milk. Sift 2 cups 
flour, 2 teaspoons baking powder, 
and }^ 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 se^ed raisins, }4 teaspoon 
cloves, 1 teaspoon cinnamon, and ^ 
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. 


A Calendar of Dinners 

Around each wrap a thin strip of 
bacon, fastening in place with wooden 
skewers. Sprinkle with salt and pep- 
per, 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 Ber- 
muda 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. 


July 26 

Cream of Green Peas 
Bean Loaf with Rice 
Stewed Corn 
Tomato and Lettuce Salad 
* Peach Pudding 
*Peach Pudding — Fill Criscoed bak- 
ing dish full of peaches and pour 
over top a batter made of 1 table- 
spoon Crisco, yi cup sugar, 1 cup 
flour, 1 teaspoon baking powder, 
1 well beaten egg, }A teaspoon salt, 
and 1 cup milk. Bake in moderate 
oven 30 minutes. Serve with cream. 

July 27 

Anchovy and Pimiento Cat^apes 

Halibut Baked, a la Creole 

French Fried Potatoes 

Hot Slaw 

*French Pancakes 


*French Pancakes — 4 tablespoons 

sugar, 4 tablespoons Crisco, }4 cup 

flour, 2 eggs, }4 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 
*Cherry Blanc-mange — Put 1 quart of 
milk into a saucepan, add 1 table- 
spoon Crisco. Mix 1 cup cornstarch 
smoothly with }4 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 l4 cup water, add 2 table- 
spoons 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, Chiffonade Dressing 
Strawberry Parfait 
*Swiss Steak — 1 pound steak, I 
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 

* Planked Chicken — 2 spring chickens, 
1 cup boiled rice, >^ pound mush- 
rooms, and 1 glass guava jelly. Stew 


A Calendar of Dinners 

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 }4 an hour. 
Garnish with rice; pour over mush- 
rooms. 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 Parjait 
*Baked Beans — Wash 2 quarts 
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 
}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 Cofee 

*Blueberry Pie — Line a deep per- 
forated 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, yi teaspoon 
salt, and }4 teaspoon vinegar. Cover 
with crust and bake. 

August 2 

*Beef Olives 
Braised Lettuce Stuffed Potatoes 

Beet Salad Cheese Relish 
Red Currant Cream Lady Fingers 
*Beef Olives — Cut 2 pounds of steak 
into pieces 4^ 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 table- 
spoon flour, gradually add 2 cups 
water, bring to boiling point and 
cook slowly \}4 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 ^ cup Crisco. Add }4 
cup soft, stale breadcrumbs, ^ tea- 
spoon 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 boil- 
ing water, and 1 cjip strained to- 
mato, 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 ap- 
ricots into dice, and heat up in a 
little fruit juice. Beat up 5 eggs, add 
pinch of salt and 1 tablespoon sugar. 
Melt in an omelet pan or frying pan 
2 tablespoons Crisco, when hot pour 
in beaten eggs and stir over quick 
fire till they commence to thicken, 
put in the prepared apricots, then 
shape quickly into an oval form by 


A Calendar of Dinners 

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 sug?r and serve 
at once. 

August 5 

*Couniry Club Chicken 
Sweet Potatoes Green Corn 

Tomato Salad Apple Whip 
Chocolate JVafers Cofee 
*Country Club Chicken — Wash 2 broil- 
ers 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 Cofee 

*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 


*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 Cris- 
coed souffle dish and bake in moder- 
ate oven till firm. Serve at once. 

August 8 

Clam Cocktail 
Roast Lamb, Mint Jelly 

Rice Fritters Lima Beans 

Lettuce and Banana Salad 
*JVindsor Tartlets 
Iced Coffee 
*Windsor Tartlets — Crisco Plain Pas- 
try, 2 eggs, 4 tablespoons Crisco, 4 
tablespoons sugar, 1>^ tablespoons 
cornstarch, 5 powdered macaroons, 
18 glace cherries, 1 piece of lemon 
peel, and J^ tablespoon chopped 

Put Crisco and sugar into 1 basin 
and be.^t 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 cake- 
crumbs can be used instead of mac- 

August 9 

Casserole of Lamb Rice 
Spiced Peaches *Macaroon Pudding 
After Dinner Mints 
*Macaroon Pudding — Soak 6 mac- 
aroons in ]4 cup milk. Heat 2 cups 
milk in double boiler, add 2 table- 
spoons cornstarch moistened with 1 
well beaten egg, 1 teaspoon Crisco, }4 
teaspoon salt, and macaroons. Cook 


A Calendar of Dinners 

for 20 minutes, remove from fire, add 
yi teaspoon vanilla extract. Turn 
into Criscoed and sugared pudding 
dish, sprinkle ^ cup sugar on top, 
and cover with sliced peaches. Serve 

August 10 

Tomato Bisque Croutons 

Potato Croquettes Fried Egg Plant 

Celery and Apple Salad 
^Chocolate Pudding 
*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. Dis- 
solve \}4 teacups grated chocolate 
smoothly in 1 cup milk, add it to 
Crisco mixture, with 2 cups cake- 
crumbs, 1 teaspoon vanilla, 14 tea- 
spoon 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 table- 
spoons 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 


*Tilden Cake — Cream }i cup Crisco 

with \}4 cups sugar, add 4 well 

beaten eggs, 1 cup milk, sift in 3 

cups flour, ^ teaspoon salt, >^ cup 
cornstarch, 2 teaspoons baking pow- 
der, and add 2 teaspoons lemon 
extract. Turn into Criscoed and 
floured cake tin and bake for 1^ 
hours in moderate oven. 

August 13 

* Roast Fowl with Chestnuts and 

Franconia Potatoes Shell Beans 
Lettuce and Tomato Salad 
Peach Short-Cake Coffee 
* Roast Fowl with Chestnuts and Mush- 
rooms — 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 Jfi 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 salr- 

spoon white pepper, beat and mash 

them well together, when thoroughly 

hot turn into vegetable dish and serve. 


A Calendar of Dinners 

August 15 

Fish Souffle 
Braised Stuffed Shoulder of Mutton 
Breaded Potatoes *Carrots, a la Poulette 
Pineapple Jelly 

French Pastry 
*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 min- 
utes, 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 


* Hashed Browned Potatoes — Sprinkle 

2}4 cups cold boiled potato cubes 

with salt and white pepper to suit 

taste. Melt lyi tablespoons Crisco; 

add 1 tablespoon flour and ^ 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 


*Chantilly Potatoes — Prepare nicely 

seasoned, lightly mashed potatoes 

and mound on a hot platter. Beat yi 

cup cream until stiff, add 1 teaspoon 

melted Crisco, ^ 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 
*Creamed Kohl Rabi — Slice kohl rabi, 
boil 20 minutes or until nearly ten- 
der, and arrange in a baking dish in 
layers with the following sauce: 
2 tablespoons Crisco, 2 tablespoons 
flour, y2 pint milk, ^ 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 bread- 
crumbs and bake 20 minutes. 


August 19 

Cream of Turnip Soup 


Asparagus Salad 

Coffee Souffle 

*Ginger Crisps 

Iced Tea 

*Ginger Crisps — Cream 14 cup Crisco 

with yi cup sugar, add 1 cup molasses, 

1 teaspoon each of cinnamon and 

nutmeg, 1 teaspoon salt, 2 teaspoons 

baking powder, and flour to make 

stiflish 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 


* 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 



A Calendar of Dinners 

August 21 

Cold Sliced Corned Beef 
Baked Potatoes Jellied Vegetables 
Pea Salad 
*Countess Pudding 
*Countess Pudding — Line small Cris- 
coed platter with Crisco pastry. 
Put 1 tablespoon Crisco in saucepan, 
add 1 cup milk, when warm pour 
over three tablespoons chopped cocoa- 
nut, add 1 tablespoon sugar. Allow 
to remain 30 minutes, add 3 yolks 
of eggs well beaten, and l4 teaspoon 
vanilla, pour into platter, bake 30 
minutes in hot oven. Beat up 
whites of eggs, add pinch salt, 1 
tablespoon sugar, and }4 teaspoon 
almond extract, pile on top of pud- 
ding and sprinkle with cocoanut. 
Brown in slow oven. Servehot or cold. 

August 22 

*Succotash French Fried Potatoes 

Tomato Jelly Salad 

Orange Marmalade Ice Cream 

Caramel Cake 


*Succoiash — 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 Timhales, Cream Sauce 

Mashed Potatoes Stewed Okra 

Cucumber Salad 

Cheese Straws 

*St. Leonard's Pudding 


*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 }4 cup flour, when smooth stir 

in 1 cup milk, 4 tablespoons sugar, 1 

teaspoon vanilla extract, yi 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 

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 boil- 
ing 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 
* Peach Cobbler — Sift 1>^ cups flour 
and \}4 teaspoons baking powder. 
With tips of fingers work ihto flour 
1 tablespoon Crisco, and when well 
mixed add }4 cup milk. 

Peel and slice 4 peaches, and mix 
with f^ cup sugar and 2 tablespoons 
melted Crisco. In bottom of baking 
dish invert a cup, around this ar- 
range peaches, and over all place 
dough patted out to about ^ 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. 


A Calendar of Dinners 

August 26 

*Beef Steak Pudding 
Spaghetti with Tomato 

Potatoes on Half Shell 
Green Pepper Salad 
Apricot Pudding 
*Beef Steak Pudding — Line a Criscoed 
basin with plain pastry. Mix to- 
gether on a plate 1 tablespoon flour, 
1 teaspoon salt, and j4 teaspoon 
pepper for seasoning. Gut 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 
*Princess Cake — Line small square 
cake tin with plain Crisco pastry. 
Sprinkle in ]/2 cup cleaned currants. 
Cream yi cup Crisco with 1 cup sugar, 
then add 3 well beaten eggs, 3 cups 
flour, Xyi teaspoons baking powder, 
and yi teaspoon salt. Divide mix- 
ture into 2 portions. Add 1 table- 
spoon grated chocolate and 4 table- 
spoons milk to 1 portion. Put cake 
mixtures in spoonfuls on top of cur- 
rants and bake in moderate oven for 
35 minutes. Serve in square pieces. 

August 28 

Iced Bouillon 

Pulled Bread 

*Fillet of Beef , Horseradish Sauce 

Franc onia Potatoes 

Corn Souffle 
Endive, French Dressing 
Salted Triangles 

Violet Mousse 
*FiUet of Beef — Trim fillet into good 
shape. Lard it plentifully, letting 
the whole upper surface be per- 
forated with lardoons. Place in 
baking pan thin slices of larding 
pork, over pork place layer of chop- 
ped onion, carrots, turnip, and celery; 
lay tenderloin on top. Pour in 1 cup 
stock, add ]4 teaspoon salt, X tea- 
spoon 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 table- 
spoon Crisco with 1 tablespoon 
flour in a pan, add gravy strained 
from pan, yi cup grated horseradish, 
salt and paprika to taste and bring 
to boiling point, then add 2 table- 
spoons lemon juice and 1 tablespoon 
vinegar. Spread sauce on hot serv- 
ing dish and lay fillet on it. 


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 yi incl). 
Dust with salt and pepper; dip in 
beaten egg; roll in fine bread- 
crumbs and saute in hot Crisco. 
When they are brown on 1 side, turn 
and brown on the other. If pre- 
ferred, the egg plant may be dipped 
in thin barter instead of egg and 
crumbs, and fried. 


A Calendar of Dinners 

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 }4 cup salt pork cut in 
cubes IS minutes. Arrange clams, 
potatoes, onion and pork in layers 
in saucepan; cover with 3 cups boil- 
ing 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 
*Cheese Salad — To 1 cup cooked 
chopped chicken, add }4 pound soft 
American cheese and ^4 cup pickled 
chopped cauliflower. Rub through 
sieve, yolks of 2 hard-cooked eggs, 
add 1 teaspoon French mustard, 4 
tablespoons melted Crisco, 3 table- 
spoons 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 
*Caulifiower Soup — Cut large par- 
boiled 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 cauli- 
flower, 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 
*Snow Pudding with Custard — Mix 2 
tablespoons arrowroot with 3 table- 
spoons 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, }-i tea- 
spoon salt, 3 tablespoons sugar, pour 
into Criscoed pudding dish; beat 
whites of eggs to a stiflP 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^ 
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 mush- 


A Calendar of Dinners 

September 4 

Noodle Soup Lamb Chops 

*Cauliflower French Fried Potatoes 

Watercress Salad 

Plum Tart Coffee 

*Caulifl(Koer — Boil and drain 1 cauli- 
flower 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 
*]am Cake — Cream ^ cup Crisco 
with 1 cup sugar, add 3 well beaten 
eggs, yi cup sour cream, 1 teaspoon 
soda, 2 cups flour, yi glass straw- 
berry preserves, 1 teaspoon cinnamon, 
yi teaspoon each cloves, J^ tea- 
spoon nutmeg, and ^-2 teaspoon salt, 
mix and bake in layers. Put straw- 
berry 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 bread- 
crumbs, and baked 15 minutes. 

September 7 

*Chestnut Soup 
Smothered Chicken Parsley Potatoes 
Peppers Stuffed with Corn 
Pineapple Salad Almond Custard 
*Chestnut Soup — Boil 1 quart chest- 
nuts 20 minutes, then remove shells 
and brown inner skin, and put into 
saucepan with suflScient 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, j4 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, be- 
tween 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 table- 
spoons Crisco, 2 tablespoons cream, 1 
beaten egg, salt, pepper, and pap- 
rika 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. 


A Calendar oj Dinners 

September 10 

Braised Ox Tails with Chestnuts 

Boiled Sweet Potatoes 

*Baked Stuped Tomatoes 

Lima Bean Salad 

Peach Chartreuse 


*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 chop- 
ped capers, 1 tablespoon chopped 
parsley, 1 tablespoon Crisco, beaten 
volks 3 eggs, and moisten with stock, 
rill 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 


*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 sym- 
metrical 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 \yi hours. Blend 2 
tablespoo.-is Crisco with 2 table- 
spoons H lur, 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 por- 
terhouse steak well trimmed and 
shaped, and slit with sharp knife 
an opening flatwise through sirloin 
and tenderloin. Make forcemeat of 
1 -lozen olives chopped, 2 pounded 
anchovies, 1 chopped red pepper, salt 
and onion juice to taste, and 2 table- 
spoons 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 with- 
out 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 table- 
spoon vinegar. Cover top of dish 
with sweet and white potatoes. Bake 
very slowly from 2 to 3 hours. 

A Calendar of Dinners 

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 
*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 spoon- 
fuls 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. 

SeptembM- 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 }4 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 }4 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 

*Chocolate Pudding with Macaroons — 
Put 3 cups milk to boil. Have 5 

tablespoons grated chocolate in pan 
with yi cup boiling water and 4 
tablespoons sugar. When chocolate 
paste is smooth pour in milk. Mi.x 
4 tablespoons cornstarch with 1 cup 
milk, add I teaspoon Crisco, and }^ 
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 

*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 con- 
dition 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 

Season with salt, 

very little sherry. Refill 

brush tops with Crisco and 

5 minutes in hot oven. 


and a 



September 20 

Broiled Striped Bass 

Porterhouse Steak with Olives 

Baked Creamed Potatoes 

*Asparagus, Italian Style 

String Bean Salad 

Pineapple Fluff 


*Asparagus, Italian Style — Cut ten- 
der 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 table- 
spoons melted Crisco, few drops 
lemon juice, sprinkling of red pep- 
per and salt. Let get thoroughly 
hot, take up, and serve on slices of 
fried bread. 


A Calendar of Dinners 

September 21 

Fried Cod Steaks 
Sweet Potatoes Boiled Onions 

Cucumber Salad 

JValnut Pudding 
*Feather Cake 
*Feather Cake — Cream J^ cup Crisco 
with }/i cup sugar, and >j teaspoon 
salt, and 2 eggs beaten with yj cup 
sugar, 1 teaspoon lemon extract, 1 
cup milk, 2}^ cups flour, and 2^2 
teaspoons baking powder. Beat 2 
minutes and turn into Criscoed and 
floured cake tin. Bake in moderate 
oven for ^ of an hour. 

September 22 

Cream of Barley Soup 
*Shepherd's Pie 
Broiled Tomatoes 
Cucumber Salad with Red Peppers 
Wine Jelly 
*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 sea- 
soned 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 
*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 table- 
spoon 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 
*Cold Slaw — Cut 2 cabbages very 
fine and put it in salad bowl. Boil 
2 tablespoons vinegar. Beat up 2 
eggs, add ^2 cup sour cream, 2 table- 
spoons Crisco and add them to 
boiled vinegar. Stir over fire till 
boiling, add 1 teaspoon salt and yi 
teaspoon pepper, pour over cabbage, 
and it is ready to serve when very 

September 25 

Broiled Butterfish 
Fried Potatoes 
Cucumber Salad Cheese Balls 

*Bread Pudding with Cherries 
*Bread Pudding with Cherries — Soak 
^ pound bread in cold water till 
soft. Press out water and beat out 
any lumps with fork. Add 2 table- 
spoons Crisco, 2 tablespoons sugar, 
J4 teaspoon vanilla extract, and yi 
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^ hours. 

September 26 

Feal Cutlets Sliced Lemon 

Baked Cucumbers Lvonnaise Potatoes 
Red Pepper Salad 

* Amber Pudding 


*Amber Pudding — Peel, core, and 

ouarter 8 apples. Put 3 tablespoons 

Crisco in a pan, when warm add 


A Calendar of Dinners 

apples, 3 tablespoons sugar, grated 
rind 1 lemon, and stew slowly till 
soft, then rub through a sieve. Add 
yolks of 3 eggs, and yi teaspoon cin- 
namon. 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 ^ 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 
*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 ^ 
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 
*Almond Fingers — 2 cups flour, yi 
cup Crisco, 1 egg, 2 tablespoons 
sugar, and ^ teaspoon baking pow- 
der. 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 }^ cup sifted sugar, 
and white of 1 egg. Spread on fingers 
and bake quickly a light brown /olor. 

September 29 

* Pilau of Fowl 

Glazed Carrots Potatoes au GrattH 

Lettuce and N asturtium Salad 

Vanilla Eclairs 


* Pilau of Fowl — Truss fowl for boil- 
ing, place in pan with 3 cups stock or 
water and simmer 30 minutes. Wash 
and dry 1 cup rice. Melt 2 table- 
spoons Crisco and fry 1 chopped onion 
to golden brown in it; remove onion 
to plate, add 2 extra tablespoons 
Crisco and fry rice and X 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 pep- 
pers, 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 


* Hot Cheese Sandwiches — Melt J^ 
pound cheese with 3 tablespoons 
Crisco, }4 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 


* Nut Pudding — 1 cup •soft bread- 
crumbs, 2 cups scalded milk, 1 
tablespoon Crisco, 1 cup chopped 


A Calendar of Dinners 

nuts, yi teaspoon salt, 2 egg yolks, }i 
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. 


October 2 

Tomato Bisque Crackers 

Baked Sweet Potatoes Baked Beans 

Corn Fritters 

Lettuce, French Dressing 
*Orange Pie 
*Orange Pie — Line pie tin with Crisco 
pastry. Beat yolks of 3 eggs with 1 
cup sugar till light; add 1 tablespoon 
cornstarch, ^ cup milk, grated rind 
and strained juice of 1 orange. 
Place in double boiler and stir til! 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 

October 3 


Cream of Lettuce Soup 
* Vegetable Souffle 
Baked Potatoes Boiled Cj;^^ Peppers 
Stuffed Egg Sat ad 
Apple Tapioca 
*Fegetable Souffle— B\end 3 table- 
spoons Crisco with 2 tablespoons 
flour, add 1 cup milk, stir till boiling, 
add }4 cup grated cheese, yolks of 
2 eggs, 2 tablespoons chopped par- 
sley, 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 season- 

ed tomatoes. Pour in mixture, 
sprinkle on few crumbs and bake 
till firm. Garnish with watercress 
and serve immediately. 

October 4 


Almond Soup 
* Nut Loaf, Cranberry Jelly 
Lima Beans Carameled Sweet Potatoes 
Onion Souffle 
Butterscotch Pie 
Orange Ice 
* Nut Loaf — Mix together 1 table- 
spoon Crisco, 1 cup chopped English 
walnuts and almonds, 1 cup crumbs, 
^3 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. 


October 5 

Baked Chestnuts 
Galantine of Lentils 
Escalloped Tomatoes 
Fruit Salad 
* Apple Charlotte 
*Apple Charlotte — Cut bread into 
slices }4 inch thick; then into strips 
lyi 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, sea- 
soned 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 


A Calendar of Dinners 

October 6 

Creole Chowder 

Stuffed Potatoes 

Spaghetti with Cheese 

Lentil and Nut Salad 

*Orange Puffs, Orange Sauce 


*qrange Puffs— Beat ^ cup Crisco 
with ^ cup sugar, add 2 well-beaten 
eggs, ^ cup milk, 2 cups flour, K 
teaspoon salt, 2 teaspoons baking 
powder, and 1 teaspoon orange 
extract. Bake in Criscoed and floured 
gem pans and serve hot with orange 

For sauce. Mix K cup sugar with 
2 tablespoons cornstarch, and >4' tea- 
spoon 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 
*Indian Dry Curry — 2 pounds beef, 4 
tablespoons Crisco, 1 onion, 2 table- 
spoons curry powder, 2 chopped 
gherkins, 1 dessertspoon chutney, 
1 saltspoon salt, juice of >^ a lemon, 
and }4 pint thin brown sauce or 

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 

*Fried Chicken, Swiss Style— CooV. 
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 stifle, 2 eggs, whites and yolks 
beaten separately, and K cup brandy. 
This batter will be better for stand- 
ing, after it is mixed, for 1 hour. 

October 9 

Roast Shoulder of Feal 
Roasted Potatoes Lima Beans 

Pickled Plums 
Romaine Salad 
* Raisin Batter Pudding 
*Raisin Baiter Pudding — Beat up 3 
eggs, sift in 2 cups flour and K tea- 
spoon salt, add 1 tablesnoon Crisco, 
1 cup cream, and beat for 8 
minutes; then add 1 teaspoon baking 
powder and 1 teaspoon orange ex- 
tract. 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. 

A Calendar of Dinvers 

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, }4 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 

^Dominion Apple Cake 


*Dominion 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 ^ inch thick on Cris- 

coed 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 


October 12 

Cream of Carrot Soup 
Roast Pig, Apple Sauce 
Candied Sweet Potatoes ^ 
Creamed Celery 
Kumquat Salad 
*Cheese Croutons 
*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 fin- 
gers 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 


Baked Potatoes 

Red Cabbage Salad 

Sultana Roll 


*Peanut Puree — 1 cup peanut butter, 

1 quart milk, 1 tablespoon Crisco, 

1 teaspoon onion juice, 1 tablespoon 

cornstarch, 1 baj' 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 
*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 con- 
taining chopped parsley. 

October 15 

*Br oiled Smelts 

Roasted Squabs 

Oyster Plant, Italian Style 

Oriental Salad 

Sweet Cider Jelly 


*BroiledSmelrs—S>e\ect 12 large smelts, 

clean well and split. Chop 12 olives, 

}4 green pepper with seeds removed. 


A Calendar of Dinners 

2 sprigs parsley, add yi tablespoon 
Crisco. Spread paste inside each 
smelt. Close fish together, sprinkle 
with salt, moisten with melted Crisco 
and broil over clear fire. 

October 16 

Polled Fowl, Cranberry Sauce 

Mashed Potatoes 

Cauliflower au Gratin 

Tomato and Green Pepper Salad 
Macaroon Custard *Queen Cakes 

*Queen Cakes — >^ cup sugar, }4 cup 
Crisco, H teaspoon salt, 3 eggs, }4 
cup currants, }4 cup glace cherries 
(cut in dice), grate nutmeg, thin 
rind ^2 lemon (chopped finely), 
juice 1 lemon, 1 cup flour, 4 table- 
spoons 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 mix- 
ture several minutes longer. Have 
ready Criscoed gem tins, three-parts 
fill them with mixture and bake in 
fairly hot oven from 20 to 25 min- 
utes. 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 
Spinach Salad 
* Apple Pie, Whipped Cream 
*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, }4 teaspoonful cinnamon, or 
nutmeg and cloves, and 2 table- 
spoons 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 


*Savory Potatoes 

Cheese Custard 

Apple Dumplings 


*Savory Potatoes — Pare 10 large pota- 
toes 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^ hours. 

October 19 

Lamb Cutlets, Morland Style 

* Artichokes 

Riced Potatoes 

Celery Salad 

Crackers Cheese 

Peach Melba 


*Artichokes — Select some small arti- 
chokes, trim them and put in earth- 
enware 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 


Young Chickens, Roasted 

Stuffed Tomatoes 

*Grilled Potatoes- 

Apple and Nut Salad 

Fruit Cup 


*Grilled Potatoes — Cut cold boiled 
potatoes into y^ inch slices length- 
ways, dip in melted Crisco, sprinkle 
with chopped olives, pour over a 
little melted Crisco and send to 


A Calendar of Dinners 

October 21 

*Giblet Soup 
Spiced Shoulder 0/ 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 
}4 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 table- 
spoon 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 

*Okra Soup — Cut into pieces 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 table- 
spoons 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 Ij^ 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 
"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 table- 
spoons flour blended with 2 table- 
spoons melted Crisco. Season with 

salt and pepper, cover with 1 pint 
stock or water, and let simmer, cov- 
ered closely, till veal is done and till 
stock is well cooked away. Take up, 
arrange in circle on dish, and in cen- 
ter put Lima beans, boiled and re- 
heated 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 }4 cup 
currants, with 3 tablespoons sugar, 
yi teaspoon salt, 1 }4 cups flour sifted 
with 1 teaspoon baking powder, yi 
teaspoon grated nutmeg, 2 table- 
spoons Crisco, 2 well beaten eggs, and 
2 cupfuls milk, and beat well to- 
gether. 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 

JVild Duck with Mushrooms 

"Stuffed Egg Plant 
Apple and Cucumber Salad 

Almond Pudding 
Hot Cheese Denises Coffee 
"Stuffed Egg P/a«/— 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 

Afock Pigeon, Espagnole Sauce 

"Scalloped Pumpkin and Rice 

Baked Sweet Potatoes 

Combination Salad 

Honeycomb Pudding 


"Scalloped Pumpkin and Rice — In 

Criscoed fireproof dish arrange layer 

of stewed pumpkin, cover with 


A Calendar of Dinners 

layer of boiled rice, then layer of 
white sauce, proceed until ingred- 
ients 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 

October 27 

Noisettes of Mutton 
String Beans Latticed Potatoes 

French Salad *Chestnut Dainty 
*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 
*Celeriac — Well wash and peel the 
celeriac. Cut them in quarters and 
boil in boiling salted water until 
quite tender. Drain well and ar- 
range 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 

October 29 

Cream of Spinach Soup 
Baked fVhite Fish, Caper Sauce 
Rice Croquettes String Beans 

Celery Boiled Dressing 

*Chestnut Tartlets Coffee 
*Chestnut Tartlets — Boil and mash 1 
pint chestnuts, add j^ cup each 
creamed Crisco and cream, I beaten 
yolk, yi cup powdered sugar, little 
salt, and \}4 cups milk. Cover in- 
verted small tartlet tins with Crisco 
pastry, bake, and fill with mixture, 
and bake again. 

October 30 

Brussels Sprout Soup 

* Rabbit, a la Marengo 

Parisian Potatoes Braised Celery 

Lettuce, French Dressing 

Prune and Rice Meringues 


* Rabbit, a la Marengo — Cut up 1 

rabbit into neat joints. Melt }4 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 oflF 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 rab- 

Wit on hot dish, put mushrooms in 

heaps round with thin lemon slices, 

season gravy and pour it over. 

October 31 

Clear Soup 
*Braised Duck with Turnips 
Riced Potatoes Spinach 

Orange Salad 
Goblin Cakes Nuts Candies 

Custard Souffle, Vanilla Sauce 
*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 roast- 
ing, 1 bunch parsley, 2 cups water, 
dust nutmeg, pepper, and salt. Lay 


A Calendar of Dinners 

Criscoed paper over top, then lid, 
and simmer 1 hour or till duck is ten- 

Melt 3 tablespoons Crisco in a 
pan, add 1 dozen small peeled tur- 
nips 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 
*ChocolaU Cream Pie Coffee 
*Ckocolate Cream Pie — 2 squares 
chocolate, }4 cup cornstarch, 1 tea- 
spoon Crisco, 1 pint milk, 2 egg 
whites, j/2 cup sugar, 3 egg yolks, }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 


Cucumber Salad Yeast Rolls 

* Roast Guinea Chickens, Guava Jelly, 

Rice Croquettes Scalloped Egg Plant 

Pear and Celery Salad 

Lemon Sherbet Sponge Cake 

* Roast Guinea Chickens — Put 2 table- 
spoons 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 
he 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 
Qreamed Onions 

Mashed Potatoes 
Cabbage Salad 
Caramel Ice Cream 

*Casserole of Lamb — lyi pounds loin 
of lamb, }^ cup rice, 2 cups good 
gravy, 1 blade mace, K 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 }4 an hour. 

November 4 

Tomato Soup 

*Steamed Cod, Parsley Sauce 

Roast Ribs of Beef , Horseradish Sauce 

Colcannon Potatoes 

Charlotte Russe 


*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 ^ of an hour, or until 
fish begins to leave bones. Serve with 
parsley sauce. 

For parsley sauce. Blend 2 table- 
spoons 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. . 


A Calendar of Dinners 

November 5 

Ham Timbales, Cheese Sauce 

Paprika Potatoes Spinach 

Apple and Celery Salad 

*Cocoanut Pudding 


*Cocoanut Pudding — 1 cup scalded 

milk, }i cup soft breadcrumbs, }4 

cup grated cocoanut, 2 egg yolks, 1 

tablespoon Crisco, ^2 cup cocoa, ^ 

cup sugar, 1 teaspoon lemon juice, 

2 egg whites, and X 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 
*Brown Bread Souffle 
*Brown Bread Souffle— Melt 2}4 table- 
spoons Crisco, add }4 cup milk, >^ 
cup cream, 2 .cups brown bread- 
crumbs, l^ 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 


*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 
*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 >^ cup milk, 
J4 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 


*Cheese Fondue — 2 tablespoons flour, 

>^ cup grated cheese, 1 tablespoon 

Crisco, 2 eggs, salt, pepper and red 

pepper, and yi 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. 


A Calendar of Dinners 

November 10 

Haddock au Gratin 
*Fenison Cutlets 
Hashed Browned Potatoes 

Oyster and Celery Salad 
Marrons, a la Creme 
*Venison Cutlets — Trim venison cut- 
lets 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 ^ 
tumbler currant jelly to melt, add 
2 tablespoons Crisco with ]4 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 de- 
sired 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 }4 
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 bread* 
crumbs moistened in melted Crisco, 
and brown in hot oven Garnish 
with lemon slices and parsley. 

November 12 

Hamburg Steak Balls 
Mashed Pqtatoes Fried Parsnips 

Apple and Celery Salad 

*Baked Indian Pudding 
*Baked Indian Pudding — 3>^ quarts 
milk, 3 tablespoons cornmeal, }4 
pint molasses, 3 tablespoons Crisco, 
1 teaspoon salt, 1 teaspoon cinnamon, 
and ^ 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 
^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 

November 13 

Lamb Cutlets 
Potatoes *Curried Lima Beans 
Tomato Salad 

Cheese Fritters 
. Benedictine Jelly 
*Curried Lima Beans — Chop 1 onion 
finely and fry it for a few minutes 
in 2 tablespoons Crisco, add 1 table- 
spoon 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 IH 
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 

* Nut Roast — yi cup lentils, }4 cup 
shelled roasted peanuts, yi table- 
spoon Crisco, ^2 cup toasted bread- 
crumbs, ^2 teaspoon salt, ^ salt- 
spoon 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 con- 
sistency 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. 


A Calendar of Dinners 

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, }i 

cup sugar, \}4 cups milk, 1 teaspoon 

salt, 3 cups flour, 2 teaspoons baking 

powder, 2 tablespoons Crisco, }4 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 
K teaspoonful salt and 1 teaspoon 
sugar. Add gradually 1 cup luke- 
warm 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 care- 
fully with fingers to get thin as pos- 
sible.- Mix 4 cups chopped apples 
with 1 cup sugar, 1 tablespoon cin- 
namon, 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 balcing pan 
and bake in hot oven until brown. 

November 17 

*Stewed Rabbit 

Glace Potatoes Baked Onions 

Jellied Baked Beans 

Cranberry Bavarian Cream 


*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 \yi hours. Dish and strain 
over gravy, 

November 18 

Julienne Soup Toast Points 

Stuffed Hearts Pickles 

Browned Potatoes Baked Squash 

* Almond and Apple Pudding 
*Almond and Apple Pudding — Pare 
and core 6 apples, chop into small 
pieces and sprinkle with ^2 cup sugar. 
Have ready 2 cups breadcrumbs, 
soaked in yi 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 lastly2dozens blanched 
almonds chopped fine. Thin with 
^2 cup milk, then pour into Cris- 
coed tin and bake. Serve with sweet- 
ened cream. 

November 19 

Spare Ribs Stew 

Rice Croquettes Waldorf Salad 

Cheese Biscuits 

*Cranberry Pudding Coffee 

*Cranherry Pudding — Cream }4 cup 

Crisco with 1 cup sugar, add 3 eggs 

well beaten, }4 cup milk, 3^4 cups 

flour, 2 teaspoons baking powder, 

]4 teaspoon salt, and yi teaspoon 

almond extract, then stir in \}^ 

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 lyi inches thick. Split 


A Calendar of Dinners 

meat in halves, cutting to bone. 
Cook lyi tablespoons Crisco and 
1 tablespoon chopped onion 5 min- 
utes; remove onion, add yi cup chop- 
ped mushroom, and cook 5 minutes; 
add 2 tablespoons flour, 3 tablespoons 
stock, 1 teaspoon chopped parsley, ^ 
teaspoon salt, and few grains red pep- 
per. 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 


*Date Pudding — Clean, stone, and 

chop 1 pound dates, add 1 cup 

English walnut meats, broken in 

pieces, ^ cup flour, 1 teaspoon 

baking powder, and ^ teaspoon 

salt. Beat up 4 egg whites to stiff 

froth, then fold in }4 cup sugar, add 

beaten egg yolks, ^ 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 


November 22 

*Fried Smelts, Sauce Tartare 
Roast Chicken 
Creamed Chestnuts 
Canned Stringless Beans 
Orange and Romaine Salad 
Mint Ice Cream 
*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 gar- 
nish for many fish dishes, the tails 
drawn through the eyes, dressed as 
above, and fried. 

Novemiber 23 

Bisque of Clams 
Boiled Fish, Hollandaise Sauce 
Potatoes Baked Parsnips 
Celery Salad 
* Italian Fritters 
^Italian Fritters — 1 egg, 1 cup Biilk, 
grated rind 1 lemon, 2 tablespoons 
Crisco, 5 slices stale cake, yi tea- 
spoon powdered cinnamon, sugar 
and few grains salt. Cake should be 
about a >^ 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 de- 
pend upon how stale cake is. Heat 
}4 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 IVafers 

*Baba with Syrup 
*Baba with Syrup — Sift 3 cups flour 
and ^2 teaspoon salt into a basin, add 
1 yeast cake dissolved in }/2 cup luke 
warm 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 J/^ 
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 rais- 
ins, knead again. Turn into large 
Criscoed mold. It should not be 
more than half full. Allow to rise 
to top of tin, then bake in moderate 
oven for 30 minutes. Turn out and 


A Calendar of Dinners 

pour syrup over it. To make syrup, 
boil two cups of water with X 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 


*Baked Macaroni Pudding — 1 pint 
milk, 4 long sticks macaroni, 1 egg, 

2 tablespoons sugar, nutmeg, 1 table- 
spoon Crisco, and salt to taste. 

Break macaroni into }4 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 
bate 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 


*Graham Pudding — Mix 2 cups 
graham flour, ^ teaspoon salt, 2 
tablespoons Crisco, 1 teaspoon each 
cinnamon, ginger, cloves, and nut- 
meg, 1 cup currants, 1 cup molasses, 
1 egg well beaten, 1 cup milk, 2 tea- 
spoons soda dissolved in 1 tablespoon 
hot water. Pour in Criscoed mold, 
cover with Criscoed paper and steam 

3 hours. Turn out and serve with 

November 27 

Steak en Casserole 

Sweet Potato Croquettes 

Boiled Cauliflower 

Pear and Grape Salad Cheese Fritters 

*Pineapple Souffle 


* Pineapple Souffle — Cream 1)4 table- 
spoons each Crisco and flour, add 
1 cup canned grated pineapple and 
juice. Cook 5 minutes, remove 
from fire, add little salt, I table- 
spoon 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 egg, 1 at a time, beat, and add 
4 tablespoons sugar, 2 tablespoons 
orange juice, 1 teaspoon lemon juice, 
and }4 cup whipped cream. Serve 

November 28 

Mock Bisque Soup 
Mutton Haricot 

String Beans 

Fried Parsnips 

Lettuce and Pepper Salad 

* Apples with Red Currant Jelly 


*Apples with Red Currant Jelly — 6 
cooking apples, 4 tablespoons flour, 
1 egg, cake crumbs, 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 cake crumbs, 
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 


A Calendar of Dinners 

November 29 

Mock Bisque Soup 
Mutton Haricot 

String Beans 

fried Parsnips 

Lettuce and Pepper Salad 

*Apples with Red Currant Jelly 


*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 30 

Smoked Salmon Toast 

*Spiced Venison 

Black Currant Jelly 

Creamed Turnips 

Grilled Sweet Potatoes 

Escarole Salad, Cheese Dressing 

Peach Gateau 


*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 yi pint hot water. Cover 
and bake in hot oven till tender. 
Sprinkle with flour, add 1 glassful of 
sherry wine and allow to brown. 

December 1 

Oyster Bouillon 

*Baked Beefsteak 

Fried Beets Baked Potatoes 

Grapefruit and Endive Salad 

Nougat Ice Cream 


*Baked Beefsteak — Cut 2 pounds of 
sirloin, yi inch thick. Mix 1 cup 
breadcrumbs, 1 tablespoon Crisco, 1 
tablespoon chopped parsley, yi table- 
spoon chopped onion, ^ teaspoon 
each of salt, pepper, and red pepper, 
j'i teaspoon kitchen bouquet, and 
moisten with stock. Spread this 
over stea£ and roll it up, fastening 
with skewers or tying, and put on 
rack in roasting pan. Add ^ cup 
stock, and bake 14 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^^ cups beef 
stock cooked until boiling, then 
strained and added to 1 tablespoon 
Worcestershire sauce. 

December 2 

Baked Pork Spareribs 


Mashed Potatoes 

Celery and Cranberry Salad 

*Squash Pie 


*Squash Pie — 2 cups stewed squash, 
1 tablespoon melted Crisco, yi tea- 
spoon salt, yi teaspoon cinnamon, 
^ 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 


A Calendar of Dinners 

December ) 

Brown Fricassee of Chicken, Cranberry 
Sweet Potatoes Boiled Onions 

Orange and Pineapple Salad 
*farina Pudding 
*Farina Pudding — Stir into 3 cups 
boiling milk 1 cup farina, and cook 
10 minutes. Rub together 1 table- 
spoon Crisco and 2 tablespoons 
sugar; add yolks of 3 eggs, grated 
rind of 1 lemon and 25 chopped 
blanched almonds. Stir this mix- 
ture 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^ 
hours. Serve with any sweet pud- 
ding sauce. 

December 4 

Clear Soup with Rice 

Corn Peas Mashed Potatoes 

Cold Slaw 

Plum Pudding, Hard Sauce 

^Individual Mince Pies 

Cheese Wafers 


*Individual Mince Pies — Roll out 

Crisco paste yi 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, % pound chopped 
figs, ^2 pound currants, grated rind, 
strained juice 3 lemons, 1 cup Crisco, 

1 teaspoon salt, 14 pound chopped 
almonds, grated rind, strained juice 
3 oranges, 2 grated nutmegs, }4 
cup sherry, 1 cup brandy, I ounce 
mixed spice, }4 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 
*Steamed Clams — Wash and scrub 
clam shells; place in kettle; add 
water, allowing y^ cup water for 
each peck of clams. Cover kettle 
and cook until shells open. Serve 
hot with the following sauce: 3 table- 
spoons 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 re- 
moved from range as soon as shells 
open, otherwise clams will be over- 

December 6 

Caviar Canapes 

Roast Duck * Apple Sauce 

Canned Beans Mashed Potatoes 

Tomato Jelly Salad 

Apple Dumplings 

Raisins Nuts 


*Apple Sauce — 1 pound apples, 2 

tablespoons sugar, 2 tablespoons 

Crisco, }4 cup water, and strained 

juice of )4 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 table- 
spoons each of sugar and vinegar. 
Have Crisco hot, lay potatoes in it, 


A Calendar of Dinners 

sprinkle sugar over top, and pour 
vinegar over lightly. Bake until a 
golden brown. 

Decembei* 8 

Lamb Chops 

Creamed Potatoes Lima Beans 

Carrot Salad 

Pineapple Ice Cream Candy 

Cocoanut Layer Cake Coffee 
*Cocoanut Layer Cake — Beat }4 cup 
Crisco with 1 cup sugar till creamy, 
add 2 well beaten eggs, }i teaspoon 
salt, lyi cups flour sifted with 2 
teaspoons baking powder, 1 cup water 
and j4 teaspoon almond extract, 
mix and divide into Criscoed and 
floured layer tins. Bake 20 minutes 
in moderate oven. Use boiled frost- 
ing and shredded cocoanut for fllling. 

December 9 


*Chicken Hot Pot 

Celery Salad Dried Apricot Shortcake 

*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 'arge 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 \}i 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 
*Fig and Apple Cobbler — Nearly fill 
Criscoed baking dish with equal 
amounts of sliced apples and chop- 
ped 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 }4 cup 
water, 2 tablespoons Crisco, and 1 
cup scraped maple sugar. Sprinkle 
a little maple sugar over top of pud- 
ding before serving it. 

December 11 

Roast Pork, Apple Sauce 
Franconia Potatoes Creamed Onions 
Endive and Grape Salad 

*Lemon and Apple Tart 
*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, lyi cups 
sugar, 2 eggs, beaten without sep- 
arating whites and yolks, 2 table- 
spoons melted Crisco, }4 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 

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 table- 
spoons chopped candied peel, 3 
tablespoons sugar, 1 tablespoon Cris- 
co, rind of 1 lemon, 2 eggs, yi table- 
spoon lemon juice, 1 cup milk, and 


A Calendar of Dinners 

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 ]A 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 care- 
fully 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 


*Raisin Roly Poly — 2 cups flour, 2 

cups breadcrumbs, ^ cup Crisco, }4 

cup brown sugar, y^ pound stoned 

raisins, ^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 


* Raisin Puffs — Beat 2 tablespoons 

Crisco with yi cup sugar till creamy, 

add 1 beaten egg, }i teaspoon salt, 

yi cup milk, ly^ cups flour sifted 

with 2 teaspoons baking powder, 

yi 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-Lf-Duc and Cheese Sandwiches 

*Cocoanut Pie Coffee 

*Cocoanut Pie — 1 cup chopped cocoa- 
nut, 3 eggs, 1 cup cream, 1 cup milk, 
2 tablespoons cornstarch, 4 table- 
spoons 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 
Criscc. 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 min- 
utes. 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 ught, 
till tender, strain and press through 
sieve. Fry 1 chopped onion in 1 table- 
spoon Crisco, add to peas, with 1 
tablespoon melte^ Crisco, 2 table- 
spoons flour, salt and pepper to taste, 
2 beaten eggs, and breadcrumbs to 
make stiff" enough to form into cro- 
quettes. 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 


*Pear Croquettes — 6 halves canned 

pears, 5^ cup rice, 2 tablespoons 

sugar, 2 cups milk, 1 lemon, 1 egg. 


A Calendar of thinners 

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 repre- 
sent pear-stalk. Dish up and serve 

December 18 

Fillets of Flounder 
Tournedos of Beef 

*Tomato Croquettes 
Celery Mayonnaise Orange Tartlets 

*Tomato Croquettes — Cook 1 quart 
tomatoes until reduced to 2 cups. 
Add to them 2 cups crumbs, 3 table- 
spoons melted Crisco, }4 teaspoon 
salt, dust sugar, }4 teaspoon pepper, 
pinch red pepper, and dust of nut- 
meg. 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 


*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 yi 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 

Icupof boiling milk, and add to broth. 

Season with salt and pepper, prest 
through sieve, and serve with crou- 

December 20 

Lentil Soup 
Roast Loin of Pork, Apple Sauce 
Potato Balls Artichokes 
Celery and Pineapple Salad 
*Sultana Pudding 
*Sultana Pudding — Line shallow dish 
with plain pastry, put in bottom 
layer of sultana raisins. Beat >^ cup 
Crisco to a cream with 4 tablespoons 
sugar, add 2 well beaten eggs, 2 table- 
spoons milk, ^ teaspoon lemon ex- 
tract, }4 teaspoon salt, and yi cup 
flour. Mix and spread on top of 
raisins and bake 30 minutes in mod- 
erate oven. Serve cold. 

December 21 

Broiled Squab Chickens 
Braised Endive Potatoes Anna 

Chiffonade Salad 
Apricot Custard 
*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 y2 cup bread- 
crumbs 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 


^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 hoc 

milk. Stir and cook 8 minutes, then 


A Calendar of Dinners 

add yi teaspoon salt and 1 tea- 
spoon 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 Tripr 
Mashed Potatoes 
Stuffed Onions 
Baked Bean Salad 
Cheese Balls 
Stewed Figs, Whipped Cream 
*Baked Tripe — Cut tripe into good- 
sized pieces and spread over them 
the following stuffing: Mix together 
4 tablespoons crumbs, 3 tablespoons 
Crisco, }4 teaspoon salt, dust pow- 
dered mace, 1 tablespoon chopped 
cooked ham, 1 chopped onion, 1 
tablespoon chopped parsley, X tea- 
spoon 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 fre- 
quently with melted Crisco and hot 
water. Garnish with lemon slices and 
pass melted butter. 

December 24 

Cream of Tomato Soup 
Cheese Souffle Graham Rolls 

Lettuce, French Dressing 
*Eve's Pudding 
*Eve's Pudding — Mix together in a 
basin, 1 cup seeded raisins, 3 table- 
spoons Crisco, yi teaspoon salt, 2 
cups crumbs, 1 cup currants, 8 
chopped apples, 1 teaspoon each, 
cinnamon, cloves, and nutmeg, % 
cup milk, and 4 well beaten eggs. 
Pour into ^riscoed mold, cover with 
greased paper and steam 2 hours. 
Serve with hot milk. 

Chxistmaa Dinner 
December 25 


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, 1 cupful flour, 1 cupful 
brown sugar, >^ cupful Crisco, 1 tea- 
spoonful salt, 2 teaspoonfuls baking 
powder, 1 teaspoonful mixed spices, 
3 eggs, 1 cupful milk, ]4 cupful seeded 
raisins, >^ cupful chopped candied 
citron peel. 1 cupful currants, }4 cup- 
ful chopped preserved ginger, % cup- 
ful brandy, >^ cupful chopped English 
walnut meats. Mix flour with bread- 
crumbs, 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 

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 
*Baked Apples — Core and peel 8 
apples; fill centers with ^ cup 
Crisco creamed with }4 cup brown 
sugar, add 4 tablespoons chopped 
citron peel, and 1 tablespoon lemon 
juice mixed together. Mix 2 table- 
spoons sugar with }4 cup water 
and brush over apples; sprinkle with 
crumbs browned in hot Crisco; bake 
for 20 minutes in moderate oven. 
Serve cold with custard. 


A Calendar of Dinners 

December 27 

*Terrapin, a la Maryland 

Saratoga Chips 

Roasted Capon, Oyster Sauce 

Sweet Potatoes 

Stewed Celery 

Apple and Cabbage Salad 

Hamburg Cream 


*Terrapin, a la Maryland — Put ter- 
rapin 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 
}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 }4 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 


*Belgian Hare, en Casserole — Separate 
hare into joints; season with salt, 
paprika and red pepper, and saute 
in % 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. 

December 29 

Nut Turkey Roast, Cranberry Jelly 

Creamed Onions 

Baked Potatoes 

Hubbard Squash 

Pineapple and Orange Salad 

* Pastry Fingers 

Lalla Rookh 


* Pastry Fingers — Sift K cup pastry 
flour, 2 cups entire wheat flour, and 
1 teaspoon salt into basin, add 3 
tablespoons Crisco, and K 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 
l4 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 


*Boston Pudding — Cut 1 loaf bread 
into thin slices and spread with 
Crisco. Crisco baking dish, put into 
it layer bread, sprinkle over 1 table- 
spoon 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 tasce. Cover 
dish and bake in moderate oven 3 
hours. Serve with wine sauce. 


A Calendar of Dinners 

December 31 

Codfish, Delmonico Style 

Roasted Leg of Lamb 

*Chestnut Bouletles 

Baked Potato Strips 

Watercress and Green Pepper Salad 

Cherry and Almond Parfait 

Lady Fingers 


*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. 
yi tablespoon Crisco, \i 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.