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ALBERT R. MANN
LIBRARY

CORNELL UNIVERSITY

THE GIFT OF

Mr. & Mrs.

Jghn J. Gilbert

Or.

CORNELL UNIVERSITY LIBRARY

924 085 641 656

Copyright 1913
Copyright 1914
Copyright 191fi
Copyright 1916
Copyright 1917
Copyright 1919
Copyright 1920
Copyright 1981
The Procter & Gamble Co.
Cincinnati

TWENTIETH EDITION

Price Fifty Cents

See Page 233

TABLE OF CONTENTS •

PAGE

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

RECIPE INDEX

APPETIZERS

Lettuce Cocktail
Onion Cocktail

Page
153
161

B BREADS

Apple Strudel . . . 221

Boston Brown ... 98

Brown Nut .... 98

Coffee 99

Coffee, Swedish . . 113

Corn 100

Crisco Milk .... 101

Fruit, Yorkshire . . 114

Gluten 104

Graham . ... 102

Health . . . . lOS

Hominy 105

Nut, Steamed . . . 112

Raisin and Buttermilk 109

Raisin and Nut . 221

Rolled Oats .... 109

Rye, Swedish . . . 113

Savarin 110

Southern Spoon . . 112

Water 114

Wheat, Entire . . 102
BREADS

Biscuits, Rolls, Etc.

Baking Powder Biscuit 97

Buttermilk Biscuit . 98

Citron Buiis . . 99

Cornmeal Rolls . . 100

Crisco Batter Cakes . 101

Dessert Biscuit . . 101

Fruit Rolls .... 104

Hot Cross Buns 106

Lunch Rolls . . 107
Maryland Beaten

Biscuits .... 107

Scones, Cream . . 100

Scones, Oven . ._ . 108

Soda Beaten Biscuit . Ill

Sour Milk Biscuit. . Ill

Twin Biscuit . . 113

BREADS

Muffins, Etc.

Bran Gems ....

Columbia Muffins

ICH)

Corn Cakes ....

194

Ginger Gems . . .

104

Golden Corn Muffins

11)5

Imperial Muffins

106

Muffins .

107

Pop .Overs . . .

198

Rye Muffins . . .

Sour Milk Tea Cakes

112

C CAKES

Almond and Citron .

Black Cake with

Prune Filling . ,

119

Boiling Water , ,
Butterless-Milkless-

Eggless
Caramel .
Chocolate
Chocolate, Black
Cream Puffs .
Cream Pufi' Balls
Cushion . . .
Devil's Food
Dutch Apple ,
Feather . . .
Fig . .
Flag ....
Fruit Cake,

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

Whole Wheat
Gold ....
Golden Orange
Hurry Up . .
Jam ....
Telly 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
Shortcake,

Red Raspberry
Shortcake, Strawberry
Shortbread, Scotch
Seed Cake,

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

CANDIES

Chocolate' Fudge . . 144
Clear Almond Taffy . 144
Cocoanut Caramels . 144

Page
120

120
121
121
181
123
123
198
124
214
210
125
194

119
123
132
103
185
125
125

132
126
126
126
207
129
127
122
226
122
127
128
128
129
129
196
120
205
215
131
127
57
124

195
124
131

130
131
131
127
202
130
132

Page

Cream Candy . . . 145

Crisco Drops . . 145

Crisco Fruit Fudge 145

Everton Taffy . 145

Fig Fudge .... 146

Honey Squares 146

Maple Candy ... 146

Molasses Candy . . 146

Peanut Fudge . 147

CHEESE DISHES

Aigrettes . . 197
Biscuit ... .151

Canapes .... 161

Cheese Balls . . 196

Croutons .... 214

Drops 194

Fondue . . 219

Ramekins 151

COOKI£S,WAFERS, Etc.

Almond Fingers . . 211

Chocolate Wafers . . 99

Chocolate Brownies . 99

Crisco Brownies 101

Filled Cookie's . 102

Fruit Cookies ... 103

Ginger Crisps . 203

Ginger Snaps . 104

Tumbles ... 97

Lemon Wafers . 106

Maple Cookies. 107

Oatmeal Cookies . . 108

Rose Leaves . . . 110

Shortbread . . . . Ill

Spice Cookies . . 112

White Cookies . . 114

CROOUETTES

Bean . . 178

Beef 193

Chicken 195

Chestnut Boulettes 231

Egg . . . 141

Pea . . 227

Pear-. ... 227

Potato .... 152

Potato and Nut . . 136

Salmon . . . 155

Tomato . 228

D DOUGHNUTS

Honey ... 105

Nut 108

Raised 109

Rich 109

E EGGS

Caramel Custard . . 178

Creole ..... 140

Curried 140

Recipe Index — Continued

EGGS

Cutlets - ,
Croquettes . . . .
Eggs with Cucumbers
Eggs with Tomatoes .
Egg Sandwiches,

Fried . .

Savory

EGGS
Omelets

Apricot

Baked

Friar's . , , .

Kidney

Spanish

F FISH, Etc.

Bine, Baked . .
Cassolettes of Fish
Clams, Scalloped .
Clams, Steamed
Codfish Balls . .
Cod, Boiled .
Cod, Curried
Cod, Steamed
Crabs, Dressed
Fish, Fried . . .
Fish, Fried .
Fish Pudding ,
Flounder, a la Creme
Flounder, a la-Turque
Gateau of Fish
Halibut, Baked . :
Halibut. Grilled with

Parmesan
Halibut, a la Poulefte
Halibut Ramekins
Halibut Turbans .
Lobster, Broiled . .
Lobster, Fried with

Horseradish Sauce .
Lobster Newburg .
Mackerel,

Broiled Spanish
Mackerel, a la

Claudine ....
Mackerel,

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 .
Scallops . .
Scallops,

Baked in Shells
Smelts, Broiled
Smelts, Fried
Smelts, Planked
Terrapin,

a la Maryland
Trout, Baked .

Page
165
Ul
141
141

85
142

200
140
159
63
183

194

53
183
225
152
169

54
218

56
198

214
166
192
154
171

56
175

167

175

184
171
57

52
167
155

57
189
167

S3
170
228

220
214
222
207 ■

230
190

FRITTERS, GRIDDLE
CAKES, Etc.

Apple Fritters . .
Apricot Fritters
Anchovy Fritters .
Carrot Fritters
Corn Fritters .
Crisco Battercakes
French Pancake .
Fried Cornmeal Nut

Cakes ....
Fried Cakes with

Apple Sauce .
Fruit Pancake .
Italian Fritters
Salsify Fritters
Sour Milk Griddle

Cakes . ....
Strawberry Fritters
Waffles .

FRUITS

Apples with Red
Currant Jelly
Apple Sauce
Baked Apples .
Baked Bananas
Devilled Bananas

MEATS

Beef^ a la Mode
Beef, Braised Fillet
Beef Croquettes
Beef Collope .
Beef,

Chipped in Cream
Beef, Fillet . .
Beef Loaf . . .
Beef Loaf .
Beef Olives . . .
Beef Steak Pudding
Beefsteak and Kid-
ney Pie
Beef Tournedos with

Olives . . .
Bobotee ....
Brains, Baked . .
Cairs Head

Vinaigrette . .
Chops, Breaded
Ham, Baked
Hearts, Baked Stuffed
Indian Dry Curry
Kidneys, Broiled with

Green Peppers . .
Kidney Omelet . .
Lamb, Casserole .
Lamb Chops, Broiled
Lamb Chops, Stuffed
Lamb, Crown, with

Peas

Lamb, Fricassee with

Dumplings .
Lamb, Leg, Boiled

Stuffed . .
Lamb, Salm.i . . .
Lamb, Spring, Steak,

a la Minute . , .

Page

78
172
157
175

68
101
199

102

103
195
222
160

111
187
113

224
225
229
181
134

191
158
193
59

183
205
151
186
200
205

151

191
182
189

161
166
209
164
213

162
63
218
168
221

180

197

186
189

173

Lamb, Tournedos .
Liver,

Baked and Bacon .
Liver, Stewed with

Mushrooms .
Mutton, Braised Loin
Mutton, Braised with

Mushrooms .
Mutton, Boiled . .
Mutton Cutlets
Mutton, a la Soubise
Meat Cakes . .
Ox Tongue, Braised .
Ox Tongue, Curried .
Roast, with Spaghetti
Roast, Pot, with

Tomato
Shepherd's Pie .
Steak, Beef, Baked .
Steak, Flank, Stuffed
Steak, Porterhouse
Steak, Round with

Macaroni .
Steak, Swiss
Steak, Sirloin with

Fried Apples
Stew, Irish .
Sweet Breads .
Sweet Breads, Fried .
Sweet Breads with

Mushroom Puree
Tripe, Baked
Tripe, Fricasseed .
Toad in the Hole .
Veal, Blanquette .
Veal, Braised Fillet
Veal Chops .
Veal Cutlets, Breaded
Veal Goulash
Veal Haricot
Veal and Ham Pie
Veal Loaf . . .
Veal Pot Pie .
Venison, Cutlets
Venison, Spiced

MEATS
Chicken
Casserole ....
Country Club .
Croquettes .
Curried ....

Fried

Fried, Mexican Style
Fried, Swiss Style .
Fricassee, Brown
Grilled

Hot Pot

Impanada .
A la King . .

Pie

Planked . . .

Planked

Roast Stuffed, . . .

Stewed

Stewed with Olives .

Souffle

Supreme

A la Tartare . . .

Page
198

201

206
60

157

204

152

168

176

181
210
224
200
208

63
199

65
156
183

173
229
J 97
163
197
169
196
193
159
216
165
180
172
220
224

60
201
195
192

62
213
153
178
226
208
178
171
158
199
150
175
168
163
160

Recipe Index— Continued

MEATS
Other Fowls

Page
Duck, Braised with

Turnips .... 217
Duckling, Roast . . 187
Fowl, Roast with

Chestnuts and

Mushrooms . . . 202
Fowl, Pilau .... 211
Guinea Hen, Roasted 168
Guinea,

Roast Chicken . . 218
Pigeons, Fried . . 169

Squab, Stewed . . 208

Turkey, Roast . . 64

MEATS
Hare and Rabbit

Belgian en Casserole . 230

Jugged

A la Marengo

Roast .

Stewed

P PASTRIES

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

PASTRIES
Cobblers and Dumplings

Apple Dumplings . 78

Fig and

Apple Cobbler . . 226
Peach Cobbler ... 204

149
217
152
221

90
90
90
91
92
93
93
92
93
94
90

PASTRIES

Pies

Almond Layer . .

Apple ...

166

Apple . . ■ , .

215

Beef Steak and

Kidney . .

151

Blueberry .

200

Butterscotch . .

Cherry . .

188

Chicken . . .

171

Chocolate Cream .

218

Cocoanut . . .

227

Cream ....

181

Double ....

225

Orange ....

212

Pumpkin . . .

223

Rhubarb Custard .

Shepherd's . . .

210

Squash . . . .

Veal and Ham . .
Veal Pot ,

Washington . . .

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

Fanchonettes
Windsor .

Page
, 224
, 165
, 172
, 162

160

217

182

135

226

190

230

213

227

189

227

192
201

PUDDINGS

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 .
Peach . .
Pineapple
Plum, English
Plum, Mrs. Vaughn's
Raisin ....
'Raisin Batter . .
Raspberry Batter . .
Rhubarb ...
Rhubarb, Baked . .
Rice . . .
Rice, Ground
Snow Balls .
Snow Balls, Fruit .
Snow Pudding, with

Custard
Sultana .
Swiss .
Walnut .
Woodford

PUDDINGS
Souffles

Brown Bread
Cherry .
Cornstarch
Date . .
Pineapple
Rice .
Snow .
Squash
Vegetable
Vegetable

Page
201

223

211

199

229

163

213

191

137

193

197

158

206

228

177

219
195
228
158
223
172
193
201
136
212

is SALADS

Apple,

Celery and Nut . 74

Asparagus . . 74

Cabbage 163

Carrot .... 186

Celery and Aljnond 74

Cheese 206

Cream Cheese and

Pimiento . . 154

Daisy . . 179

Fruit ..... 75

Grapefruit .... 155

Fruit 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

SANDWICHES

Egg and Anchovy . 85

Fried Egg ... 85

Hot Cheese .... 211

Hudson 86

Recipe Index — Continued

SANDWICHES

Page

Asparagus Loaf . .

177

Pimiento Cheese

Asparagus, Italian Sty

e209

Rice .

. 86

Asparagus, Plain . ,

187

Sardine

. 87

Beans ...

190

Tomato ....

. 87

Beans, Baked . . .

200

Tomato and

Bean Croquettes ._ .

178

Horseradish . .

. 87

Beans, Lima, Curried

220

Beans, String . . .

188

SOUPS, Etc

Beets, Buttered

208

Artichoke

. 1S7

Beets, Creamed .

177

Asparagus . . .

. 47,

Beets, New .

203

Bean, Black . .

. 149

Beets, Stuffed . . .

Bonne Femme .. .

228

Brussels Sprouts with

Cauliflower

206

Crisco

Cheese ....

. 43

Cabbage, a la Creme

219

Chestnut . . .

. 207

Cabbage.

Crab ....

. 187

Sour - - . .

179

Fish . ...

. 48

Cabbage, Ladies' .

154

Giblet ....

. 216

Carrot Fritters . .

175

Hollandaise .

174

Carrots, Glazed .

188

Hotch Potch .

180

Carrots,

a la Poulette

Kidney . .

176

203

Lentil ....

Carrots, Viennese .

Mulligatawney

161

Celeriac ...

217

Oxtail . . .

164

Colcannon .

Okra

216

Corn Creole

207

Pepper Pot . . .

179

Corn Fritters . . .

Pilau a la Turque.

198

Corn Okra and

Potato . . .

175

Tomatoes . . .

Princess .

168

Cauliflower ....

207

Red Pottage . .

173

Cauliflower, Curried .

Rice (Thick) .

Cauliflower,

Scotch Broth . ,

164

au Gratin , . .

155

Spring . . .

182

Cauliflower, Fried

208

Turnip ....

185

Egg Plant,

Turtle, Mock . .

176

en Casserole .

Verte .

Eggplant, Fried .. .

205

White

172

Eggplant, Stuffed

216

SOUPS

Kohl Rabi, Creamed

203

Bisque

Lentils and Rice . .

Clam

167

Lentils, Savory

Lobster .

Lettuce, SteVed

162

Lobster

150

Mushrooms au

Oyster ....

209

Gratin

SOUPS

Mushrooms Cooked

Chowder

Under Glass Bells .

154

Clam

206
173

Mushrooms, Grilled .

164

Corn . .

Onions, Stewed

202

Fish . . .

185

Onions, Stuffed . .
Onions,

207

SOUPS

Stuffed with Nuts .

184

Cream Soups

Parsnips, Baked . .

Corn, a la Creole .

213

Parsley, Fried .

Cucumber

190

Peas ...

186

Lettuce

154

Peas, Green,

Tomato .

a la Maitre d'Hotel

SOUPS

Peppers,

Stuffed Green . .

162

Puree

Potatoes, Anna . .

184

Indienne

185

Potatoes, Chantilly .
Potatoes, Creamect au

203

Norfolk

Peanut . . . .

214

Gratin ...

Tapioca

165

Potato Croquettes

152

Potatoes, Duchesse .

170

V VEGETABLES

Potatoes, Franconia .

157

Potatoes,

Artichokes . . , .

215

French Fried . .

180

Artichokes, Jerusalem

Potatoes, Grilled . ,

215

Page

Potatoes,

Hashed Brown .
Potatoes,

New a la France
Potato Pone
Potato PuflFs . .
Potatoes,

Savory . .
Potato Souffle . .
Potatoes, Stuffed .
Potatoes, Stuffed . . ___
Potatoes, Sweet, Baked 22S
Potatoes, Sweet

Candied . .
Potatoes, Sweet

Southern Style .
Scalloped, Pumpkin

and Rice .
Slaw, Cold . . .
Spinach, a la Creme .
Spinach, Martha .
Squash, Souffled .
Squash, Summer
Succotash ....
Tomatoes, Baked

Stuffed ....
Tomato Croquettes .
Tomatoes, Escalloped
Tomatoes, Grilled
Tomatoes, Stewed
Turnips, Creamed
Turnips, Mashed . .
Vegetable Souffle . .

203

70
70

174

215
181

71
186

153

209

216
210
166
184
201
194
204

208
228
153
174
ISO
170
202
212

VEGETARIAN DISHES

Asparagus Loaf 177

Bananas, Devilled . 134

Bean Cutlets ... 133

Cauliflower Snow , . 134

Craigie Toast . . . 134

Croquettes Marchette 13S

Duck, Mock . . 210

Goose, Mock . . 174

Mincemeat, Lemon . 134

Nut Loaf .... 212
Nut and Macaroni

Savory ... 136

Nut Roast .... 220
Potato and Nut

Croquettes . . . 136

Potato Sausage . . 136

Potato Sefton . . - 137

Rice a la Maigre . 137

Rice, Spanish . . 137

Timb.ale, Molds . .138

Veal Roast, Mock . 162
Vegetable Souffle,

Mixed 136

Vegetable Pie . . . 138

MISCELLANEOUS

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 fish, then onions, then potatoes in 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 strarigers."

"Kosher."

"Recipes tested by Domestic Scientists."

INTRODUCTION

The word "fat" is one of the most interesting in food
chemistry. It is the great energy producer. John C. Olsen,
A. M., Ph. D., in his book, "Pure Food," states that fats
furnish half the total energy obtained by human beings from
their food. The three primary, solid cooking fats today are:

'^^--^

Butter

There are numbers of substitutes for these, such as
butterine, oleomargarine and "lard compounds."

The following pages contain a story of unusual interest
to you. For you eat.

See Page 233

The Story of Crisco

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 during the past few years.

The nation's food is becoming more and

more wholesome as a result of different

discoveries, new sources of supply, and the
intelligent weighing of
values. Domestic Science is better under-
stood 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.

The Story of Crisco

^.-"-jp^. It seems strange to many that there

"^ '■ can be anything better than butter for

"^•^^ cooking, or of greater utiHty than lard,

Yr^^, 2nd the advent of Crisco has been a

1 r'Lu 'A shock to the older generation, born in an

^ age less progressive than our own, and

prone to contend that the old fash-

isT ioned things are good

"">"' enough.

But these good folk,
when convinced, are the greatest enthu- •^^y M'^Si

siasts. Grandmother was glad to give up
the fatiguing spinning wheel. So the
modern woman is glad to stop cooking with expensive
butter, animal lard and their inadequate substitutes.

And so, the nation's cook book has been hauled out
and is being revised. Upon thousands of pages, the words
"lard" and "butter" have been crossed out and the word
"Crisco" written in their place.

A Need Anticipated

Great foresight was shown in the making of Crisco.

The quality, as well as the quantity, of lard was
diminishing steadily in the face of a growmg 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 followmg 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.

Tht Story of Crisco

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
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 welcome, 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.

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

The Story of Crisco

features of each were considered. The good was weighed
against the bad. The strength and weakness of each was
determined. Thus was found what the ideal fat should
possess, and what it should not possess. It must have every
good quality and no bad one.

After years of study, a process was dis-
covered 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 basis
of the ideal fat; namely, a purely vegetable product, diiFering
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.

^'ct 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

The Story of Crisco

and because they would have no legal right to make it.
Crisco is Crisco, and nothing else.

Finally Economical

At first, it looked very much as if Crisco must be a
high-priced product. It cost its discoverers many thousands
of dollars before ever a package reached the consumer's
kitchen.

Crisco was not offered for sale as a stihstitute, 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 absorb so little,
Crisco is in reality more economical even than lard of
mediocre quality. The price of Crisco is lower than the
average price of the best pail lard throughout the year.

The Story of Crista

COOLING IN A ROOM
WITH GLASS WALLS

FILLING BY MACHINERY

AUTOMATIC LABELING

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 air for this building is drawn in
through an apparatus which washes and
purifies it, removing the possibility of
any dust entering.

The floors are of a special tile com-
position; the walls are of white glazed
tile, which are washed regularly. White
enamel covers metal surfaces where nickel
plating cannot be used. Sterilized ma-
chines handle the oil and the finished
product. No hand touches Crisco until
in your own kitchen the sanitary can is
opened, disclosing the smooth richness,
the creamlike, appetizing consistency of
the product.

The Banishment of That "Lardy" Taste in Foods

It was the earnest aim of the makers of Crisco to produce
a strictly vegetable product without adding a hard, and 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"

,f^ 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.

^mtrnm^'^^'^

New users of Crisco should try these simple foods first
and later take up the preparation of more elaborate dishes.

Butter, Ever Popular

It is hard to imagine anything taking the place of butter
upon the dining table. For seasoning in cooking, the use
of butter ever will be largely a matter of taste. Some people
have a partiality for the " butter flavor," which after all is
largely the salt mixed with the fat. Close your eyes and
eat some fresh unsalted butter; note that it is practically
tasteless.

The Story of Crisco

Crisco contains richer food elements than
butter. As Crisco is richer, containing no
moisture, one-fifth or one-fourth less can be
used in each recipe.
Crisco always is uniform because it is a manufactured
fat where quality and purity can be controlled. It works per-
fectly into any dough, making the crust or loaf even textured.
It keeps sweet and pure indefinitely in the ordinary room
temperature.

Keep Your Parlor and Your Kitchen Strangers

Kitchen odors are out of place in the parlor. When 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 Kitchen.

The Criico Kitchen —

No Smoke,

ia^

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 ail baked foods therefore,
should be just as pure and wholesome as if you
Uvere eating it like butter upon bread. Because
j Crisco digests with such ease, and because it
ji-y} (is a pure vegetable fat, all those who realize
-^i^ 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 dis-
tress 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 Cliildren
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. i

The Story of Crisco

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

They may eat the rich things they enjoy and find them
just as digestible as many apparently
simple foods, if Crisco be used properly.

They may eat Crisco doughnuts or
pie without being chased by night-
mares. 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 practically every
cookmg purpose. Women daily tell us of new uses they
have found for Crisco.

Many women begin by using Crisco in simple ways, for
frying, for baking, in place of lard. Soon, however, they
learn that Crisco also takes the place of butter. "Butter
richness without butter expense," say the thousands of Crisco
users.

Tasty scalloped dishes, salad dressing, rich pastry, fine
grained cake, sauces and hundreds of other dishes, where
butter formerly was used, now are prepared with Crisco.

"A Woman Can Throw Out More with a Teaspoon
Than a Man Can Bring Home in a Wagon"

Vijai, -■ 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 all, (100 per
cent) shortening.

Remember also that Crisco will average a lower price
per pound throughout the year than the best pail lard. And you
can use less Crisco than lard, which is a further saving.

The Story of Crisco

Domestic Scientists Use Crisco

Brief, Interesting Facts

Crisco is being used in an increasing number of the better
class hotels, clubs, restaurants, dining cars, ocean liners.

Crisco has been demonstrated and explained upon
the Chautauqua platform by Domestic Science experts,
these lectures being a part of the regular course.

Domestic Science teachers recommend Crisco to their
pupils and use it in their classes and
lecture demonstrations. Many High
Schools having Domestic Science 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

Hoipitat Dietetic Clan

The Kasher Seal

"fleichig" (milk and flesh) foods. Special Kosher packages,
bearing the seals of Rabbi Margolies of New York, and Rabbi
Lifsitz of Cincinnati, are sold the Jewish trade. But all
Crisco is Kosher and all of the same purity.

Campers find Crisco helpful in many ways. Hot climates
have little efFect upon its wholesomeness.

The Story of Criseo

It is convenient; a handy package to pack and
does not meltsoquickly in transit. One can of Criseo
can be used to fry fisfi, eggs, potatoes and to make
hot biscuit, merely by straining out the food par-
ticles after each frying and pouring the Criseo
back into the can to harden to proper
consistency before the biscuit making.

Practically every grocer who has
a good trade in Criseo, uses it in his
own home. i _ j,',

Criseo is sold by net weight. You pay only for the Criseo
— not the can. Find the net weight of what you have
been using.

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

Women have written that they use
•,^j ,_«) e^ empty Criseo tins for canning vegetables
l*a^fl|2— ^■"■^k and fruits, and as receptacles tor kitchen
-^:i-„,:,i;£__i__r! and pantry use.

Crisco's Manufacture Scientifically Explained

To understand something of the Criseo Process, it is
necessary first to know that there are three main constituents
in all the best edible oils.

Linoline,

Oleine,

Stearine.
The chemical difference between these three components
is solely in the percentage of hydrogen contained, and it is
possible by the addition of hydrogen, to transform one
component into another.

Though seemingly so much alike, there is a marked 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 indigestible.
The Criseo process adds enough hydrogen to change
almost all the linoline into nourishing digestible oleine.

The Story of Crisco

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
recipes.

We will go to any length to help you in the cause of
Better Food. We realize that women must study this
product as they would any other altogether new article of
cookery, and that the study and care used will be amply
repaid by che 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,

Factories:

Ivorydale, Ohio

Port Ivory, Staten Island, N. Y.
Kansas City, Kansas
Hamilton, Ont., Canada

Vse level measurements

Thi?'igs to Remember i?t 'Co7ineciion 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. Rmse pan in boiling water
and have the Crisco of the proper
creaming stiffness before using.
Unlike butter, however, Crisco's
purity is not affected by weather. It
remains sweet and pure indefinitely
without refrigeration.

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 fiavory: 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
ij 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

l^'^ONEY can be spent to infinitely better advan-
tage in the store, than by giving orders at the
door, by phone or mail. Every housekeeper
knows how large a proportion of the housekeep-
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.

Beef

In choosing meat it should be remembered that without
being actually unwholesome, it varies greatly in quality, and
often an inferior joint is to be preferred from a first class
beast to a more popular cut from a second class animal.
To be perfect the animal should be five or six years old, the
flesh of a close even grain, bright red in color and well mixed
with creamy white fat, the suet being firm and a clear white.
Heifer meat is smaller in the bone and lighter in color than ox
beef. Cow beef is much the same to look at as ox beef,
though being older it is both coarser in the grain and tougher;
bull beef, which is never seen however, in a first class butcher's
may be recognized by the coarseness and dark color of the
flesh, and also by a strong and almost rank smell.

Mutton

To be in perfection, mutton should be at least four, or
better five or six years old, but sheep of this age are rarely if
over, 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 lo Choost 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.

Lamb

The freshness of lamb is comparatively easy to distinguish,
as if fresh the neck vein will be a bright blue, the knuckles
stiff, and the eyes bright and full.

Veal

Veal is at its best when the calf is from three to four
months old. The meat should be of a close firm grain, white
in color and the fat inclining to a pinkish tinge. Veal is
sometimes coarser in the grain, and redder in the flesh, not
necessarily a mark of inferiority, but denoting the fact that
calf has been brought up m the open. Like all young meat,
veal turns very quickly, therefore it never should hang more
than two or three days. In choosing veal always examine the
suet under the kidney; if this be clammy and soft, with a
faint odor, the meat is not good, and always reject any that
has greenish or yellowish spots about it. The head should be
clean skinned and firm, the eyes full and clear, the kidneys
large and well covered with fat, the liver a rich dark clear
color, free from any spots or gristle, while the sweetbreads
should be firm, plump, of a delicate color, and free from strings.

Pork

The flesh of pork, when in good condition, is a delicate
pinky white, with a close fine grain; the fat, which should not be
too abundant, of a white color, very faintly tinged with pink;
the skin should be thin and elastic to the touch, and the flesh
generally cool, clean, and smooth looking; if, on the contrary,
the flesh is flabby and clammy when touched, it is not fresh.

Pork, like all white meat, is quick to taint, and never
should be kept long before cooking. If you have the slightest
doubt about pork, it is best to reject it, for unlike other meat
which may be quite wholesome and usable, though not of
precisely prime quality, pork must be in really first class
condition to be wholesome, and therefore it is impossible to
be too particular in the choice of it. Always if possible look
at the tongue, for, as in beef, this is a very fair criterion of
the condition of the animal; a freshly scraped new wooden
skewer run into the meat along the bone is a good test of the
freshness of the pork, and be careful especially to examine
the fat, for if there be little kernels in it the pork is "measly,"

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.

Venison

The condition of venison is judged chiefly by the fat,
which should be a clear creamy white color, and close in
texture. Always try venison by running a sharp knife along
the haunch bone, which is usually the first to turn; if, in
taking it out, the knife has a blackish-green look and an
unpleasant odor, the meat is tainted, and unfit for use.
Venison requires to be kept a considerable time before it is in
proper condition, and needs great care in its management.
It must be examined carefully every day, and if there is the
slightest doubt, it should be washed in lukewarm milk and
water, then dried in clean cloths, and when perfectly dry,
should be covered thickly all over with ground ginger and
pepper; when required for use, dust oflFthe 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

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
certam 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 dehcate in flavor.
Pigeons always should be young and extremely fresh, and
when so, they are plump and fat, with phable 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 Hke poultry, but require hanging
for some time.

Fish

Fish in good condition usually is firm and elastic to the
touch, eyes bright and prominent, gills fresh and rosy. If the fish
is flabby, with sunken eyes, it either is stale or out of condition.

Salmon should have a small head and tail, full thick
shoulders, clean silvery scales, and its flesh of a rich yellowish
pink. When quite fresh there is a creamy curd between the
flakes, which are stiff' and hard; but if kept this melts, soften-
ing the flesh and rendering it richer, but at the same time less
digestible.

Trout, in spite of the diff"erence in size, may be judged
by the same rule as salmon. However, it will not bear keep-
ing, deterioratmg 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 suff^used 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.

Eggs

A mode of ascertaining the freshness of eggs is to hold
them before a lighted candle or to the light, and if the egg
looks clear, it will be tolerably good; if thick, it is stale; and
if there is a black spot attached to the shell, it is worthless.
No egg should be used for culinary purposes with the slightest
taint in it, as it will render perfectly useless those with which
it has been mixed. Eggs may be preserved, however, for a
considerable time without any further special precaution than
that of keeping them in a cool place. A very effective method
of preserving eggs for winter use is to rub a little melted Crisco
over each to close the pores, and then to pack the eggs in
bran, salt or sawdust, not allowing them to touch each other.

Methods of Cooking

HERE 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

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 oj 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 cook's business is to
serve the joint as full of nourishing qualities as possible.
Though roasting is considered one of the easiest and most
simple processes of cookery, it really requires quite as much
attention to obtain perfect results as is necessary to prepare
so-called "made" dishes, the recognized test for good cooks.

Boiling

Boiling (of fresh meat). — This is cookery by immersion in
boiling liquid, which after a few minutes is reduced to 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
just large enough to hold the joint, and the quantity of liquid
no more than is required to cover it. For the boiling of salt
meat the general rule of first hardening the surface is not
to be followed. The salting of meat withdraws a large 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

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

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
purpose.

The thinner pieces should have even greater heat applied
than the thick ones, as the longer thin ones are exposed to
the fire the more dry and tasteless they become, while the
thicker pieces may be slightly withdrawn after thoroughly
hardening the surface and cooked rather more slowly that
the heat may penetrate to the center. The frequent turning
must be continued, or the juices will reach the hardened outer
fibres, soften them, and escape.

If a double broiler is used the turning is managed easily,
but with a single gridiron care must be taken not to puncture
the meat by using a fork. Steak tongs are made for the 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

Frying may be looked on as a derivative of broiling, and
passes by easy stages, from broiling on a slightly greased metal
plate, or sauteing in a shallow pan in a small quantity of
Crisco, to cooking by actual immersion into a bath of hot fat.
In a house where small and delicately made dishes are in 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 accompHshments. Though exceedingly easy to do
well, it is also exceedingly easy to do badly.

Deep fat frying, which means submerging the food in the
fat, is far superior to shallow or saute frying, and can be done
most economically with Crisco. Little is absorbed by the
foods, and the Crisco does not take up the odor or flavor of
the food which is fried in it. This characteristic makes it
possible to use Crisco for frying one article of food after
another.

Use plenty of Crisco for frying. The temperature of the
hot Crisco then will be but little lowered when the food is
added. There is little absorption and what is left may be
used for all frying, merely by straming out food particles
after each frying.

Sufficient Crisco should be put into the pan to fill it
about two-thirds full. From two to three pounds for a pan
eight inches in diameter will not be too much. Into this pan
or kettle a wire "frying-basket" should fit quite loosely, the
basket measuring quite an inch less across the top than the
pan.

Let Crisco get hot gradually in the pan. Do not put
into an already hot container. No fat should be treated in
this manner.

Do Not Wait for Crisco to Smoke

Heat Crisco until a crumb of bread becomes a golden
brown in

60 seconds for raw dough mixtures, as crullers, fritters,
etc.

40 seconds for cooked mixtures, as croquettes, codfish
balls, etc.

20 seconds for French fried potatoes.

Seconds may be counted thus: one hundred and one,
one hundred and two, etc.

The fat may be tested also by dropping into it a little
piece of the article to be cooked. When it rises to the top,
bubbles vigorously and browns quickly, the fat is hot enough.

When prepared, the foods must be placed in the basket,
not too many at a time or too close together, and then lowered

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 ii^^Siim .^

this little care, fish, oysters, ^fc*^C^ ^T

onions, chops, fritters, dough- kf^^^^fe /' \

nuts, etc., may be fried over and l^f W^ sm, -^-* »j

over again in the same Crisco. J^j '■» '^^^B ^,_^*-_^K

The dry or saute method ^mg^^^^^^^'M^Sl^'f^^
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.

Methods of Cooking

Steaming

Steaming is a process very similar to boiling, for it is
cooking in the heated vapor of water. This practice as a
means of cookery is largely adopted in hotels, clubs, schools
and hospitals, and other large institutions; also frequently
applied in ordinary home cookery for particular articles of
food requiring a very slow process of cooking. An ordinary
kitchen steamer, with a close-fitting lid is generally all that
is required for simple household cookery on a small scale.
The articles of food which are to be steamed are prepared
in exactly the same manner as for boiling. Many puddings,
some meats, and some vegetables are considered better if
cooked by steam, and inasmuch as the process of cooking is
a very slow one, there is no fear of the food being destroyed by
too fierce a heat, as the temperature in steaming never reaches
beyond 212° F. Fish, meat and poultry cooked by steam
are as a rule tender, full of gravy and digestible. By steaming,
watery vegetables are made drier; tough meats are softened
and made tender; while farinaceous mixtures and puddings
develop a totally different flavor when baked or fried.

Braising

Braising is a combination of roasting and stewing small
joints of meat in a shallow stewpan. It is a favorite method
of cooking with the French, and is supposed to bring out an
unusually fine flavor and aroma. The pan in which a braise
is to be made always should be lined with slices of bacon,
carrot, onions and herbs, upon which the meat is placed. It
usually is moistened with stock or stock and wine. The more
delicate meats, such as sweetbreads, fillets, fowls and turkeys
sometimes are covered with buttered paper; this is done to
prevent the heat from the top of the pan scorching or 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

■?7

Methods of Cooking

name with a simple meaning. To marinate simply is to soak
meat in a mixture for some hours, or even days, with the
idea of improving its flavor,of softening its fibres and making
it tender. Vinegar, oil, pepper and salt are mixed together
and the meat packed in the mixture; sometimes a sliced
onion and herbs are added. The meat, of course, should be
wiped first, but not washed.

Cooking in Earthenware

Stone or earthenware cooking appliances are used to
very great advantage for various forms of preparing food.
For the homely fot-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

Baking

Beef, loin or ribs, rare, per lb 8 to 10 minutes

Beef, loin or ribs, well done, per lb 12 to 16 minutes

Beef, ribs, rolled, rare 12 to IS 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 IS 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 lyi hours

Duck, domestic \ to XYi, 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 IS 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 S 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

Boiling

MEATS 2 to 6 hours

Corned meat 4 to 6 hours

Ox tongue 3 to 4 hours

Ham, 12 to 14 lbs .4 to 5 hours

Turkey, 10 lbs 3 to i}4 hours

Fowl, 4 to 5 lbs 2 to 3 hours

Chicken, 3 lbs 1 to 1>2 hours

Fish, 2 to 5 lbs 30 to 45 minutes

Lobster 25 to 30 minutes

Cod, 3 to 5 lbs 20 to 30 minutes

Haddock, 3 to 5 lbs 20 to 30 minutes

Halibut, thick piece, per lb 15 minutes

Salmon, thick piece, per lb 10 to 15 minutes

Asparagus 20 to 30 minutes

Beans, shell or string 1 to 3 hours

Beets, young 50 minutes

Beets, old 3 to 4 hours

Brussels sprouts 15 to 20 minutes

Cabbage 35 to 60 minutes

Carrots 1 hour

Cauliflower 25 to 30 minutes

Corn 12 to 20 minutes

Macaroni 20 to 35 minutes

Turnips 30 to 45 minutes

Onions 45 to 60 minutes

Parsnips 30 to 45 minutes

Spinach 15 to 20 minutes

Tomatoes, stewed 15 to 20 minutes

Rice 20 to 30 minutes

BroUing

Steak, 1 inch thick 4 to 10 minutes

Steak, \j4 inches thick 8 to 12 minutes

Lamb or mutton chops 6 to 10 minutes

Chicken 20 minutes

Quails 8 minutes

Squabs. 10 to 12 minutes

Shad, whitefish and bluefish 15 to 20 minutes

Fish slices 12 to 15 minutes

Liver 4 to 5 minutes

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, ^2 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 yi ounce

1 square chocolate 1 ounce

y^ cupful chopped nut meats (blanched) 1 ounce

1 cupful currants }i pound

1 cupful crumbs }i pound

4^ cupfuls coffee 1 pound

3^ cupfuls confectioners' sugar 1 pound

4^ cupfuls graham flour 1 pound

2 J^ cupfuls oatmeal 1 pound

5 cupfuls rolled oats 1 pound

4>3 cupfuls rye meal 1 pound

1^ cupfuls rice 1 pound

2^3 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 8J^ 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. Cofl^ee and teacups vary so much that
correct proportions can not be obtained by using them.

To measure a spoonful of dry material, fill the spoon heaping, then
level. To measure a half-spoonful, fill and level the spoon, then divide
in half lengthways; for quarter-spoonfuls, divide the halves crossways.

Use level measurements in all recipes in this book.

The Art of Carving

'^ARVING is an art, and one nvhich anybody,
with a knowledge of a few general directions, can
acquire easily.

A proper set of carving tools is almost indis-
"^^^ i 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 pork should be cut a
trifle thicker.

To carve a fozul, begin by sticking the fork into the pinion
and draw it towards the leg; and then, passing the knife
underneath, take off the wing at the joint. Next slip the
knife between leg and body, to cut through the joint; and
with the fork turn leg back, and joint will give way. Then
take off other wing and leg. After legs are taken off, enter
knife into the top of breast, and cut under merrythought or
wishbone so as to loosen it, lifting it with the fork. 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 spHt down the back, as also are pigeons,
giving a half to each person.

To carve loin of viutton, 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 forequarter of mutton or lamb. The forequarter of
mutton usually is not served whole unless the mutton be
very small. The forequarter of lamb frequently is served
whole. Before cooking it must be jointed through the chine
of bone at the back, to enable this portion being served in
chops, twice across the breastbones the entire length, and at
short intervals at the edge of the breast. Before serving it is
usual to separate the shoulder by pressing the fork in by the
knuckle, then passing knife round shoulder, crossing about
center of joint, raising shoulder without cutting too much
meat off breast. Leave shoulder in position on joint; a second
dish is sent to table on which to lay it while the other part is
being carved.

To carve rabbit or hare. In either case first separate legs
and shoulders; then cut the back part across, into two parts.

4.3

The Art of Carving

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 sliccr 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 Dinner s^^

by Marion Harris Neil

oSOU

uf-'-

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-

Soupt

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

J^ 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 l}4 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.

Soups

Cheese Soup

4 tablespoonfuls grated
cheese

3 quarts clear soup stock
IM cupfuls flour

4 tablespoonfuls Crisco

2 cupfuls cream
2 eggs

Salt, pepper, and paprika
to taste

Finely grated cheese

Put flour into double boiler, add gradually cream, Crisco, 4 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 boiling
stock and serve with dish of finely grated cheese.

2 tablespoonfuls flour
1>2 tablespoonfuls Crisco

1 cupful milk
2^^ cupfuls strained tomato
juice

1 teaspoonful celery salt
Salt, pepper, and paprika to

taste
Pinch baking soda

1 tablespoonful tomato catsup

Blend Crisco and flour together in saucepan over fire, add milk and
bring to boiling point. Heat tomato juice, tomato catsup and add soda
and seasonings. Just before serving add Crisco mixture to tomato juice
and stir till boiling. Serve hot. Another method, is to cook 1 quart can
of tomatoes with 1 quart of water twenty minutes, then rub through
sieve. Blend 2 tablespoonfuls Crisco with 2 tablespoonfuls flour, add 1
tablespoonful sugar, salt, pepper, and red pepper to taste, and 1 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

2 tablespoonfuls Cnsco

1 quart white stock, or half

milk and half water
1 small carrot
1 small onion
1 stalk celery

3 parsley sprigs

1 blade mace

2 egg yolks

}4 cupful cream

1 lemon

2 tablespoonfuls flour
1 teaspoonful chopped parsley

Dry toast

Wash and dry fish and cut into small pieces. Put into saucepan with
stock, vegetables cut in small pieces, parsley and mace. Let these simmer
for half hour, then strain off liquid. Melt Crisco in pan, stir in flour,
then add fish liquor and stir till it boils. Draw it to the side of fire and let
cool slightly. Beat yolks of eggs with cream, and, when soup has cooled,
strain them in. Reheat soup without boiling it, to cook eggs. Season,
and add few drops lemon juice and chopped parsley. Serve with small
pieces of dry toast.

Soups

Lentil Soup

1 cupful lentils

2 cupfuls milk

3 tablespoonfuls Crisco
3 pints stock or water

1 onion
1 carrot

2 stalks celery

1 tablespoonful flour

1 bay leaf ,

Salt and pepper to taste
yi cupful cream

Croutons

Wash lentils; soak twenty-four hours; drain well. Cut onion, carrot
and celery into small pieces, then put them into a saucepan with Crisco,
cover, and cook gently for fifteen minutes. Add stock and simmer 2 hours,
then rub through sieve. Return to pan, add milk, seasonings, and bring
to boil. Moisten flour with }4 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 SO 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

1 cupful breadcrumbs

1 quart milk

1 quart water

1 tablespoonful flour

^4 cupful Crisco

Salt, pepper, red pepper, and

grated nutmeg to taste
Squares fried bread
Thin lemon slices

Open a can of lobster of good quality, take out best pieces and cut
into small squares without tearing; put them aside. Place remains of
lobster in mortar or basin, and pound quite smooth with Crisco. Soak
bread in water, adding flour, and seasonings, and put all on fire in soup
pot with pounded lobster and Crisco; stir till it boils, and boil for fifteen
minutes; then pass it through sieve, add milk and pieces of lobster, and
return to the pot till it boils up. Serve with small squares of fried bread,
and send thin slices of lemon to table with it. This is an excellent soup,
and can of course be made with fresh lobster.

Norfolk Puree

}4 cupful barley, pearl

1 quart water

3 pints white stock
yi cupful cream

1 yolk of egg

2 tablespoonfuls Crisco

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

4 tablespoonfuls cooked carrot

balls
4 tablespoonfuls cooked peas
Salt, pepper, and paprika to

taste
Diced toast or fried bread

Soups

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.

"■: :..'[> 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 ^i cupful water, add them
gradually to soup off fire, and stir near fire until cooked. Soup must not
boil after yolks are added. Season with salt and pepper and serve.

Thick Rice Soup

2 pints water or stock

Salt and pepper to taste
2 small onions

2 tablespoonfuls Crisco
1 cupful nee

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 ot stock, onions and
tomatoes cut in small pieces, and seasonings. Cook slowly for one hour.

iISH, 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
difhcult 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 oflF all loose flour.
Brush fish over with beaten egg. Raise fish out of egg with
the brush and a knife, drain of!" 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 ^ ^ ^ /^^f

when the outside is done. , - ; '^-'3 Jll

Fish

To bone fish. The process of boning is known as filleting
and is generally done by the fish dealer, but vyhen 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 5^ teaspoonful salt

2 tablespoonfuls flour yi 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 For Sauce

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.

Fish

Baked Shad

1 shad weighing 4 lbs. 1 cupful breadcrumbs
^4 lb. mushrooms 1 egg

>2 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, nut thin strips
of salt pork over it and bake in hot oven for forty minutes. Lay the fish
on ajiot platter. Pour cream into baking pan, add cornstarch and stir
till boiling. Serve with the fish.

Cassolettes of Fish

}4 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

^4 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. ^ 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

Fish

*
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 m-ust 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 cutting down
the middle of back, and pressing the knife close to the bones. This will
produce 4 long fillets. Cut each of them in half lengthways, and tie up in
pretty knot; sprinkle a little salt over and put them aside. Wash skin,
bones of fish, put them into a small saucepan with milk, mace, and whole
peppers and simmer for half hour; strain milk into clean saucepan; add
fillets, and allow to simmer for ten minutes. Lift them out, and add to
milk the Crisco and flour beaten together; stir till it becomes quite smooth;
add salt, pepper and lemon juice to taste, and cream; put in fillets gently
to warm through; dish neatly and pour the sauce over them. Serve very
hot.

Fish

Flounder a la Turque
For Fish For Sauce

1 large flounder i^ lemon

1 teaspoonful chopped parsley 1 egg

3 tablespoonfuls breadcrumbs ]4 cupful melted Crisco

2 tablespoonfuls Crisco 1 yolk of egg

yi teaspoonful powdered herbs }4 teaspoonful mustard

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

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

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

li teaspoonful onion juice 1 bay leaf

1 tablespoonful Worcester- 6 whole peppers

shire sauce 1 sprig of parsley

Cream sauce l4 teaspoonful salt

1 cupful thick cream

For pudding. Boil fish in boiling salted water til! done. Shred or break
in small pieces, and free from skin and bone. Blend Crisco and flour in a
saucepan over fire, add milk and stir till boiling, remove from fire, add eggs
well beaten, seasonings, and mix well. Turn into Criscoed fireproof dish,
cover with greased paper, set in warm water, and bake in moderate oven
for thirty minutes. Serve with the sauce, potato balls, and chopped
parsley.

For sauce. Blend Crisco and flour in a pan over fire, add vegetables,
mace, bay leaf, peppers, parsley, milk, and simmer for thirty minutes.
Strain, return to pan, add salt, allow to heat, then add cream and it is
ready to serve.

Fisk

Fried Fish

Fish Salt and pepper to taste

Crisco Crumbs

1 egg Sauce

Clean fish, season with salt and pepper. Dip in crumbs, brush over
with beaten egg, and crumb again. Fry in deep Crisco and drain on brown
paper.

Sauce. Blend lyi 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

^2 cupful breadcrumbs or extract

^2 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.

Fuh

Oyster Shortcake

2 cupfuls flour 1 quart oysters

2 teaspoonfuls baking powder J2 cupful Crisco
yi teaspoonful salt 2 tablespoonfuls cornstarch

J^ cupful milk >4 cupful cream

Salt and pepper to taste

Mix flour, baking powder and }4 teaspoonful salt, then sift twice,
work in Crisco with tips of fingers, add milk gradually. The dough should
be just soft enough to handle. Toss on floured baking board, divide into
two parts, pat lightly and roll out. Place in two shallow Criscoed cake
tins and bake in quick oven fifteen minutes. Spread them with butter.
Moisten cornstarch with cream, put into pan with oysters and seasonings
and make very hot. Allow to cook a few minutes then pour half over one
crust, place other crust on top and pour over rest of oysters. Serve at
once.

Sufficient for one large shortcake.

Salmon Mold

1 can salmon 3 eggs

2 tablespoonfuls Crisco 1 tablespoonful Worcestershire
^2 cupful rolled crackers sauce

Salt and pepper to taste

Sauce

1 tablespoonful Crisco
1 tablespoonful flour
1 egg

1 cupful milk
Salt and pepper to taste
Parsley

For the mold. Remove oil, skin and bone from the salmon. Rub
salmon smooth, add eggs well beaten, crackers, and seasonings. Turn into
a Criscoed mold, and steam for one hour. Turn out and serve with sauce.

For sauce. Blend Crisco and flour in a saucepan over fire, add milk,
and stir and boil for five minutes. Add egg well beaten, and seasonings,
pour at once over salmon. Garnish with parsley.

Sufficient for one small loaf.

IS AT^ «

^?-

^OOKERY is a branch of applied
chemistry. To cook anything, in
the narrower sense of the term,
means to bring about changes in
it by submitting it to the action of heat, and usually of
moisture also, which will make it more fitted for food ; and it is on
the nature of this action on different materials that the rationale
of the cook's art chiefly depends. Good cooking can make any
meat tender, and bad cooking can make any meat tough.

The substance in meat called albumen becomes tougher
and more indigestible, the higher the temperature to which
it is subjected reaches beyond a certain point. It is this
effect of heat on albumen, therefore, which has to be 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
m 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

- 58

Meals

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.

Meats

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
yi 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 rnixed together; roll up and tie in neat roll with tape; cut up
celery, onion, carrot and turnip, and lay them at bottom of saucepan with
herbs and parsley; lay mutton on top of these, and pour enough boiling
water to three parts cover it, and simmer slowly two hours; lift mutton
into roasting tin with a few tablespoonfuls of the gravy; set in hot oven
until brown; strain gravy and skim off fat, melt Crisco in saucepan, add
flour, then add gravy gradually, seasoning of salt and pepper, mushrooms,
and boil eight minutes. Set mutton on hot platter with mushrooms
round, and gravy strained over.

Chicken a la Tartars

1 young chicken, Breadcrumbs

1 egg Salt and pepper to taste

^ 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

J^ 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

Meats

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, season 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.

For brozvn 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.

Sufficient for 6 slices.

Fried Chicken

Chicken Crisco

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

(Kail B. Vauilm)

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. Vaughn)

Make batter of 1 cupful flour, 1 teaspoonful salt, 2 grains white pepper,
yi 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. Vaughn)

Drain chicken but do not wipe dry. Season with salt and white
pepper and dredge well with flour. Put three tablespoonfuls Crisco in
frying pan and when hot place chicken in pan; cover, and allow to steam
for ten minutes. Uncover, and allow chicken to brown, taking care to
turn frequently. Serve on hot platter, garnished with parsley and serve
with cream gravy.

Meats

Select medium-sized chickens and wash well, then cut into neat pieces
and season them. Mix 1 cupful cornmeal with 1 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
bread.

Wash young chicken, cut into neat pieces, dust with salt, pepper,
and flour, and fry in hot Crisco twelve minutes. Drain, place on hot
platter, pour over it }4 pint hot sweet cream, sprinkle over with chopped
hot 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 yi 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
pieces.

For croquettes. Drain liquor from can of corn, or grate ears, and chop
kernels fine. Blend Crisco and flour together in pan over fire, add milk,
stir till boiling and cook five minutes, stirring all the time, add 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

Meats

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 alTord 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 Stealc

yi package macaroni" Salt and pepper to taste

yi 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 >4 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

Meats

For Sauce

4 tablespoonfuls Crisco 1 can or yi 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 together;
form into small cakes, toss in flour and fry in hot Crisco. Serve hot with
tomato sauce.

For sauce. Slice vegetables, fry in Crisco ten minutes; then add flour,
stock, mace, bay leaf, tomatoes, catsup, and herbs. Stir till they boil,
then simmer gently forty-five minutes. Rub through sieve, add seasonings
and use.

Sufficient for twelve meat cakes.

Roast Turkey

For StuSfing

1 quart fine breadcrumbs }i teaspoonful powdered thyme

4 tablespoonfuls Crisco % teaspoonful white pepper
Xyi 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 stuflttng 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 yi 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 stufl^ed 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

Meats

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 Hour moistened with a little cold water, peas and
mushrooms, and when hot pour 'round meat. Spread spaghetti on top
and decorate with olives.

Sirloin Steak with Fried Apples

1 sirloin steak weighing 2 lbs.
3 tablespoonfuls melted Crisco
1 teaspoonful salt

Flour

J^ teaspoonful white pepper
4 tart apples
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. Peel and core and slice apples,
then dip in milk, toss in flour, and drop into hot Crisco to brown.

.(SEMIbl:

' N the vegetable kingdom the cereals
form a very important part of our diet,
by supplying chiefly the carbohydrates

or heat giving matter. Another nutritious

group termed pulse, are those which have
their seed enclosed in a pod. The most familiar are peas,
beans, and lentils; peas and beans are eaten in the green or
unripe state as well as in the dried. Vegetables included in
the pulse group are very nourishing if they can be digested,
they contain a large amount of flesh forming matter, usually
a fair amount of starch, but are deficient in fat. Peas and
beans also contain sulphur and tend to produce flatulence when
indulged in by those of weak digestion. Lentils contain less
sulphur, and do not produce this complaint so readily.

The more succulent vegetables include tubers, as potatoes
and Jerusalem artichokes, leaves, stems, and bulbs, as cab-
bages, spinach, celery, and onions, roots and flowers, as car-
rots, parsnips, and cauliflower. These are very valuable on
account of the mmeral 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.

V S? \

Vegetables

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

yi 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
hot.

Brussels Sprouts with Crisco

y^ 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.

Sufficient for one dish.

Colcannon

3 tablespoonfuls Crisco yi 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

yi cupful lentils 1 small onion

yi cupful milk 1 tablespoonful lemon juice

yi 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.

Vegetables

Corn Fritters

1 tablespoonful melted Crisco 1 teaspoonful baking powder

1 can crushed corn 2 teaspoonfuls salt

1 cupful flour j-4 teaspoonful white pepper

3 tablespoonfuls milk

Put corn into bowl, add Crisco, salt, pepper, flour, baking powder,
and milk. Mix well and drop in spoonfuls on a Criscoed griddle. Fry
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 I4 teaspoonful salt

1 cupful stock or water

Boil cauliflower in boiling salted water till tender, drain, then divide
into small flowerets. Fry onion in Crisco a few minutes, then add curry
powder, lemon juice and stock or water. Simmer fifteen minutes, then
strain into clean saucepan. Add cauliflower and salt and simmer fifteen
minutes. Serve hot.

Creamed Potatoes au Gratin

2 tablespoonfuls Crisco 1 tablespoonful flour

1 quart peeled and diced 1 cupful grated cheese

potatoes 1 teaspoonful salt

2 cupfuls milk % teaspoonful white pepper

Few breadcrumbs

Cut potatoes in about 13^-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.

Vegetables

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 contaming 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 lyi 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.

Vegetablrs

Miiehrooms au Gratin

4 tablespoonfuls Crisco 1 tablespoonful 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 tablespoonful chopped suet

Beat up egg, add suet, breadcrumbs, meat, parsley, and seasonings.
Wash and remove centers from mushrooms, season with salt, pepper, and
red pepper, also place tiny piece of Crisco in each. Then put heaping
teaspoonful of forcemeat in each one, and cover ■(vith crumbs. Lay on
Criscoed tin, add stock, and bake fifteen minutes. Serve on hot dish with
gravy poured'round.

Sufficient for fourteen mushrooms.

New Potatoes a la France

3 tablespoonfuls Crisco 1 teaspoonful salt

2 lbs. new potatoes 1 tablespoonful chopped parsley
2 sprigs mint 1 tablespoonful lemon juice

Wash and scrape potatoes. With round vegetable cutter scoop out
from potatoes a number of little balls like marbles; boil these till tender
in water, to which have been added salt and mint. Drain, add Crisco,
parsley, and lemon juice. Toss them about gently in pan a few minutes,
and serve on hot dish.

Potato Pone

2 tablespoonfuls Crisco 1 teaspoonful powdered ginger

1 generous cupful grated raw ^i teaspoonful powdered cinnamon

sweet potatoes yi teaspoonful salt

1 cupful molasses 1 tablespoonful chopped

1 cupful 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 \}4 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.

FtgetabUs

Chop and fry onion in 3 tablespoonfuls of Crisco, add lentils, rice and
remainder of Crisco, stir and allow to get hot. Turn into hot dish and pour
over tomato sauce.

Stuffed Beets

2 tablespoonfuls Crisco 2 tablespoonfuls breadcrumbs

6 beets }4 teaspoonful onion juice

2 green peppers Salt and pepper to taste

Watercress

Select 6 smooth even-sized beets and boil in boiling salted vpater 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

l}4 cupfuls stock ^ cupful white wine

^4 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 j4 cupful breadcrumbs in }{ 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 Criscoe.d crumbs on top, set them in greased pan, pour
in rest of stock and white wine and bake half hour in moderate oven.
Serve on hot dish with following sauce.

Put 1 tablespoonful Crisco and 1 tablespoonful flour into saucepan and
blend over fire, add sherry and 1 cupful liquor from pan in which they were
baked, and cook five minutes.

Sufficient for three eggplants.

Stuffed Potatoes

{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 off one end, and with a teaspoon remove all potato
from shells. Mash the potato, adding Crisco, cheese, seasonings, and egg
yolk. Refill shells and bake fifteen minutes. Serve hot on napkin.

Sufficient for six potatoes.

Vegetables

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.

I 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 simple 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 effected best by putting the leaves, which should be
broken, not cut with a knife, into a wire basket and drying
them well, or else putting them into a cloth lightly folded and
shaking well until the outer moisture of the leaves is well
absorbed. The salad then is ready for mixing.

Any cold boiled vegetables left over from dinner are 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

Salads

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, Lielery and Nut Salad

For Dressini'

1 tablespoonful Crisco }i teaspoonful white pepper
1 teaspoonful mustard 2 eggs

1 teaspoonful sugar 4 tablespoonfuls lemon juice

yi teaspoonful salt 1 cupful whipped cream

For Salad

1 quart chopped apples \}4 cupfuls blanched and shred-

1 pint diced celery ded almonds

^3 cupful rolled pecan nut meats

For salad. Mix apples, celery and nut meats.

For dressing. Melt Crisco, add mustard, sugar, salt, pepper, yolks
of eggs well beaten, and lemon juice. Cook in double boiler till it thickens,
then add whites of eggs stiffly beaten. Chill and add whipped cream just
before serving. Dressing should be mixed with fruit.

Asparagus Salad

For Dressing

6 tablespoonfuls melted Crisco 1 tablespoonful chopped
1 teaspoonful salt cucumber pickles

yi 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

asparagus

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 14 teaspoonful sugar
1 tablespoonful vinegar 1 teaspoonful salt

1 head celery }4 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

Salads

red pepper and mix well with wooden spoon. Add sugar, teaspoonful
lemon juice, teaspoonful vinegar; beat in Crisco gradually. Remove
spoon and beat with egg beater five minutes, then beat in rest of lemon
juice and vinegar. Add more seasonings if needed and enough green
color to make it look pretty. Dry celery and mix with almonds, then
toss them into dressing. Serve on lettuce leaves.

Fruit Salad
Dressing

1 tablespoonful Crisco 2 tablespoonfuls vinegar
Pinch of salt 2 eggs

2 tablespoonfuls sugar }4 pint whipped cream

Salad

24 marshmallows 2 juicy apples

1 can pmeapple 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 cupful broken hickory nut

1 teaspoonful salt meats

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

J^ 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 ir.ilk 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.

Salads

Potato and Pimiento Salad

1 tablespoonful Crisco }4 can pimientos

4 potatoes 1 tablespoonful chopped

2 hard-cooked eggs cucumber pickle

1 teaspoonful salt

Dressing

1 tablespoonful Crisco 2 tablespoonfuls sugar

2 teaspoonfuls dry mustard 1 lemon

1 teaspoonful salt J/2 pint vinegar

2 eggs

For salad. Boil potatoes and slice them, add Crisco and salt. Now
chop pickles, eggs, and pimientoes and add them and set in cool place to
chill.

For dressing. Put vinegar into double boiler, add strained lemon juice,
sugar, salt, mustard, then add Crisco and eggs well beaten. Cook until
thick, then cool and use.

Shrimp Salad

2 tablespoonfuls Crisco 1 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

yi cupful broken English }4 teaspoonful white pepper

walnut meats }4 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 nuts, celery,
apples and shrimps together with a silver fork, and add a little dressing.
Heap on crisp lettuce leaves on individual plates, and pour over each salad
a heaping spoonful of the dressing; and top with spoonful of unsweetened
whipped cream.

FIIJPPM©,

^UDDINGS as a rule either are boiled,
steamed or baked. For boiled pud-
dings, care should be taken that the
saucepan be kept boiling or the water
will get into the pudding and spoil it. For
pudding cloths, use materials such as linen
or cheese cloth. After using, the cloth must be thoroughly
washed in plenty of water with a little washing soda, but on
no account use soap, and see that the cloth is perfectly dry
before putting it away. Many puddings are lighter and better
steamed, and then instead of the cloth only a piece of Criscoed
paper is required, twisted over the top of the basin or mold.
Very light puddings, such as custards, should be placed in a
steamer. Most of the steamed puddings mixed a little softer,
are excellent baked in a pudding dish.

In steaming puddings keep them at a uniform heat all
the time, and be careful not to lift the lid off the pan for the
first half hour. All farinaceous puddings should be cooked
well, as then they are easier to digest. Cornstarch must
be well cooked, from eight to ten minutes. Mold for jellies
or blanc-manges should be well rinsed with cold water before
using. Batters must be well beaten and allowed to stand for
thirty minutes or longer before cooking, because the starch
in the flour swells, and the batter will therefore be lighter.
Batter puddings should be put into a quick oven. Puddings
composed principally of milk and eggs should be very gently
cooked, as strong heat will cause them to curdle.

In stewing fruit, prepare syrup first. Bring to boil, lay
fruit in, and simmer gently. Souffles should be very light
and spongy. Eggs form a large part of souffles, more whites
than yolks are used and the former are beaten to a stifle 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

Puddings

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

S apples )4 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.

Suflicient for five dumplings.

Apple Fritters

1^ cupfuls flour ^ cupful milk

2 teaspoonfuls baking powder 3 apples cut in quarter inch

^ 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

yi teaspoonful salt 6 tablespoonfuls brown sugar

2 bundles rhubarb Water

^2 cupful Crisco J4 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

Puddings

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 yi 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

J^ cupful rice X teaspoonful salt

}4 teaspoonful lemon extract 2 cupfuls milk

3 eggs yi 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 ^ cupful milk

1 cupful grated carrots IK cupfuls flour

1 cupful grated raw potatoes 1 teaspoonful salt

^4 cupful Crisco 1 teaspoonful baking powder

1 cupful seeded raisins 1 teaspoonful mixed spices

}4 cupful breadcrumbs 1 cupful currants

Prune sauce

Puddings

For Sauce

}4 lb. prunes _ 1 lemon

1 wineglassful sherry wine K teaspoonful powdered cinnamon

For pudding. Cream Crisco and sugar together, add carrots, potatoes,
raisins, currants, crumbs, flour, baking powder, salt, and milk. Turn into
Criscoed mold, cover, and steam steadily for three hours.

For sauce. Soak prunes in water over night, after first washing them.
Next day put them in pan with water they were soaked in, just enough
to covei 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 X teaspoonful salt

2 cupfuls boiling water 1 teaspoonful vanilla extract
^ cupful sugar yi 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 2^ teaspoonfuls baking powder

1 cupful milk or water y-i teaspoonful salt

2^ cupfuls flour 1 teaspoonful vanilla extract

1 cupful sultana raisins

Sauce

1 tablespoonful Crisco 1 teaspoonful flour

1 cupful sugar }4 teaspoonful vanilla extract

1 egg \y2 cupfuls boiling water

For pudding. Cream Crisco and sugar together, add egg well beaten,
milk, vanilla, flour, baking powder, salt, and raisins. Mix well, turn into
greased mold, and bake twenty-five minutes in moderate oven. Turn out

Puddings

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 }4 cupful molasses

2 teaspoonfuls powdered ginger 1 egg
yi teaspoonful baking soda 1 tablespoonful breadcrumbs

yi cupful Crisco K cupful milk

}4 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
sauce.

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

Monica Pudding

3 tablespoonfuls melted Crisco 3 eggs

2 cupfuls milk 34 cupful sugar

}4 cupful flour ^i teaspoonful salt

}^ teaspoonful vanilla extract

}i cupful Crisco K cupful cream

}4 cupful powdered sugar }{ 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 stiflly 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

^4 cupful sugar ^4 cupful blanched and chopped

4 eggs almonds

^4 cupful melted Crisco 2 cupfuls milk

}% 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

Pudding!

noodles and proceed as before, until all are used up. Add milk and salt,
and bake one hour in moderate oven. Serve hot with milk or cream. This
pudding is delicious with stewed fruits.

reacn uelights

1 quart flour Milk

3 teaspoonfuls baking powder 1 egg

2 tablespoonfuls sugar 1 teaspoonful lemon extract
5-2 cupful Crisco Peaches, fresh or canned
}-2 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 j^ peach
on each one; fill cavities with sugar and bake in hot oven twenty-five
minutes. Serve with whipped and sweetened cream.

Sufficient for twenty delights.

Pineapple Pudding
For Pudding

1 can pineapple 1 cupful breadcrumbs

1 cupful sugar ^ teaspoonful salt

4 tablespoonfuls melted Crisco 6 eggs

Hard sauce

For Sau:-:

4 tablespoonfuls sugar 2 tablespoonfuls sherry

}4 teaspoonful salt 4 tablespoonfuls blanched and

^ 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
almonds.

Mrs. Vaughn's Plum Pudding

}^_ lb. brown sugar yi teaspoonful grated nutmeg

3 eggs Yi teaspoonful powdered mace
3-4 lb. breadcrumbs yi cupful New Orleans

yi lb. browned flour molasses

3^2 lb. Crisco yi cupful brandy (or grape juice)

2 teaspoonfuls baking y^ cupful lemon juice

powder yi lb. seeded raisins
1 teaspoonful salt Y lb. sultana raisins
yi teaspoonful powdered cloves 1 lb. currants
Y 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

Puddings

sugar, add eggs well beaten together, and all other ingredients. Divide
into greased mold (small Crisco cans will do) filling two-thirds full and
steam steadily for three hours. Turn out while hot and serve with hard
sauce.

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

Rice Pudding

yi cupful rice 3 eggs

3 cupfuls milk Powdered cinnamon to taste
34 cupful sugar yi cupful seeded raisins

yi cupful Crisco ^i teaspoonful salt

Wash rice and steam it in milk until thick, then allow to cool. Cream
Crisco and sugar, add well beaten eggs, raisms, salt, rice, and cmnamon.
Grease pudding dish with Crisco, pour in mixture and bake one hour in
moderate oven.

Walnut Pudding

yi 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
yi teaspoonful salt walnut meats

For Sauce

1 cupful sugar 3 yolks eggs

yi cupful water 2 cupfuls whipped cream

}4 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. Fauehn)

1 cupful sugar IK cupfuls flour

3 eggs i'i cupful Crisco

yi cupful buttermilk 1 cupful blackberry jam

1 teaspoonful baking soda yi teaspoonful salt

yi teaspoonful grated nutmeg

Puddings

2 tablespoonfuls Crisco
1 cupful whipped cream

For Sauce

Powdered sugar
yi 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 sheriy, and just before serving add cream,
Serve hot with pudding.

MDWICIl

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 be eatable.
Sandwiches usually are served on folded napkins, and arranged
in circles, so that one overlaps the other. It is well to lay
a damp napkin over the sandwiches, if they are not wanted
immediately, in order to keep them moist. To make superior
sandwich butter, work one cupful of butter in a basin with a
clean and dry wooden spoon until soft; then add by degrees
half a cupful of whipped cream, seasoning of salt and mustard,
and put it in a cool place until required.

Egg and Anchovy Sandwiches

3 tablespoonfuls melted Crisco 1 teaspoonful curry powder

10 anchovies ^ teaspoonful lemon juice

3 hard-cooked eggs Salt to taste

2 tablespoonfuls grated cheese Brown bread

Watercress

Bone anchovies, put them in basin or mortar with eggs, cheese, and one
tablespoonful Crisco, and pound all well together. Mix remaining Crisco
with curry powder, lemon juice, and salt to taste. Cut some thin brown
bread, spread with curry mixture and layer of anchovy paste. Lay another
piece of bread on top, and cut into fancy shapes. Arrange on a lace paper
and garnish with watercress.

Sufficient for fifteen sandwiches.

Fried Egg Sandwiches

2 tablespoonfuls Crisco
4 hard-cooked eggs
2 tablespoonfuls cream

Salt, pepper, and red pepper
to taste

2 rasped ro
Fritter batter
Cut hard-cooked eggs free from shells
Crisco and cream to a paste. Season with salt, pepper,
and red pepper. Cut rolls into thin slices, butter them,

nto slices and pound with

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 meat 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 surfaces of sandwiches with chopped whites of eggs. Dish up in
circular fashion. Put lettuce in center with shrimps and a few sprigs of
parsley. This sandwich quite repays the trouble of making.

Sufficient for twenty sandwiches.

Pimiento Cheese Sandwiches

2 tablespoonfuls Crisco 1 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

3>2 cupful rice liver

1 sprig parsley 2 tablespoonfuls chopped

1 blade mace cooked ham

1 strip lemon peel Salt and pepper to taste
Bread

Boil rice in plenty of boiling salted water, add parsley, mace, and
lemon peel. When quite tender strain off water, take out parsley, mace,
and lemon, and stir into the rice, liver, Crisco, ham, and seasonings. Cut
an even number of slices of bread, spread mixture when cold on one-half,
and cover with remaining slices of bread. Trim and cut into diamond
shapes.

Sufficient for twenty sandwiches.

86 ■

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 1 tablespoonful flour

1 cupful water 1>2 tablespoonfuls sugar
}4 cupful vinegar Few grains red pepper

2 eggs well beaten Firm ripe tomatoes
1 tcaspoonful 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
pieces.

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

Parsley

Mix Crisco, horseradish, and mayonnaise together. Skin and slice
tomato, sprinkle with salt and paprika. Spread thin slices of bread and
butter with Crisco mixture, and put sliced tomato between, cut into fancy
shapes and garnish with parsley.

Sufficient for ten sandwiches.

TIEIIE^^

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, sufficient moisture will have
been added; but so long as the mixture, when pressed, remains
to some degree crumbly, it is a sign that a little more water is
required. When done, the paste should stick together, but
should not adhere either to the hands or to the basin. If it
does this it is too wet, and more flour must be dusted over it
and kneaded in till the surplus moisture has been absorbed.
A sure sign of its having been mixed properly is when it can be
rolled into a lump, and the basin wiped out cleanly with it, as
with a cloth. To roll out, flour the pastry board slightly, lay
the dough on it, and form it into a neat, flat oblong
shape.

c^^^O^

Pastrifs

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 m 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 m this method is mixed equally throughout the
paste, and when it expands in the oven raises the paste in all
directions. The flakiness of pastry depends upon the kind
and amount of shortening used. Crisco makes tenderer crust
than either lard or butter. Make pastry in a cool atmosphere
and on a cool surface. The lightness of pastry depends
largely upon the light handling in blending the Crisco with
the flour and in the rolling of the pastry upon the board.
The best results are obtained by cutting the Crisco into the
flour with a knife.

If pastry contains baking powder it should be put into
the oven as quickly as possible, but if it contains a liberal
supply of Crisco without baking powder, it improves by being
set aside in a cool place a few hours. Pastry that is light,
dry and flaky, is separated more easily by the gastric fluids
than that which is heavy. The flour must be of good
quality, fine and dry. All pastry requires to be placed in a
hot oven, slightly hotter for flaky than short crust. The
oven should register from 310° 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 puff's. 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.

Pastries

Plain Crisco Pastry

IK cupfuls flour yi teaspoonful salt

>2 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 stiff paste. Water should be added sparingly and
mixed with knife through dry ingredients. Form lightly and quickly with
hand into dough; roll out on slightly floured board, about one-quarter inch
thick. Use light motion in handling rolling-pin, and roll from center outward.

Sufficient for one srtiall pie

The New Crisco Pastry

2 cupfuls flour 1 tablespoonful lemon juice

^ 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

yi teaspoonful salt yi cupful Crisco

lyi teaspoonfuls baking powder Cold water

lyi 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 yi cupful, and to re-
mainder add lemon juice and cold water gradually to make stiflF paste.
Knead lightly and roll into long narrow strip. Sprinkle dough with half
of reserved mixture and fold so as to make 3 layers. Turn half way'round,
roll again into strip, sprinkle with rest of mixture and fold as before. Roll
and fold twice more, and pastry is ready for use for cakes, puddings, or pies.

Sufficient for two pies.

Cornstarch Pastry

\yi cupfuls cornstarch yi teaspoonful salt
Xyi cupfuls flour 1 teaspoonful baking powder

2 tablespoonfuls sugar 1 yolk of egg

j-i cupful Crisco Milk to mix

Rub Crisco lightly into cornstarch and flour, add salt, sugar, baking
powder, beaten yolk of egg, and suflficient milk to mix to stiflF paste. Roll
out lightly and use for tartlets or one crust pie.

Sufficient for two large pies.

Pastries

Double Pie

Top Layer

1 cupful sugar 2 cupfuls flour

1 cupful sweet milk % 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 }4 teaspoonful salt
7 tablespoonfuls Crisco Water

For Filling

6 tablespoonfuls Crisco 3 eggs

% cupful sugar >^ 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 5^ 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.

Pastries

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.

Sufiicient for two covered pies.

Flake Pastry No. 2

}4 teaspoonful salt ^i 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 suffers 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

Pastries

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-
quired.

Sufficient for two pies.

Rough Puff Pastry

2 cupfuls flour 1 teaspoonful lemon juice

yi cupful Crisco, generous measure 1 egg
yi 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 minutes 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.

Paste

5 cupfuls flour 2 eggs

\.}4 cupfuls Crisco 2 yolks of eggs

ji cupful ground almonds Xyi 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 stiff paste. Leave in cool place
two hours, then roll out and use for pies and tartlets.
Sufficient for four pies.

Hot Water Paste

1 cupful flour yi 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.

Pastrits

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

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.

Sufficient for one pie.

."°:liubarb Custard Pie

1 cupful cut rhubarb 2 eggs

1 cupful sugar }4 teaspoonful ginger extract

1 tablespoonful flour 1 cupful milk

1 tablespoonful melted Crisco Crisco pastry

Cut rhubarb in small pieces and mix with sugar and flour. Beat egg
yolks, add milk, ginger extract, and melted Crisco. Line pie plate with
pastry, and fill with rhubarb mixture. Pour custard over and bake in
moderate oven until firm. Cover with meringue made with stiffly beaten
whites of eggs to which two tablespoonfuls powdered sugar have been
added.

Sufficient for one small pie.

Sugar Paste for Tartlets

1 cupful sugar }4 teaspoonful salt

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

Sift flour on to baking board, make hole in center, and put in grated
lernon rind, salt, sugar, eggs, and Crisco. Mix the whole to a stiffs 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

}i cupful currants 2 tablespoonfuls chopped

3 tablespoonfuls ground rice candied orange peel

2 whites of eggs }4 teaspoonful lemon extract

4 tablespoonfuls Crisco Pinch of salt
}i 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.

Pastries

Bar tetnian Tarts

1 cupful sugar 1 egg

1 lemon 1 cupful raisins

% lb. chopped candied citron 1 tablespoonful melted

peel Crisco

Crisco flake pastry >4 teaspoonful salt

Roll pastry thin and cut out large cakes of it. Beat egg, add sugar,
Crisco, rind and strained juice of lemon, salt, citron, and raisins. Mix and
put tablespoonful of mixture on each of pastry cakes, wet edges of paste
and fold like old fashioned turn over. Do not stick with fork or juice will
run out. Lay turn overs on Criscoed tins and bake in hot oven from twelve
to fifteen minutes.

Sufficient for twelve tarts.

i^'-j^icot Tarts

2 cupfuls flour
y^ cupful Crisco

4 tablespoonfuls sugar
^2 teaspoonful salt

1 egg

Preserved

2 teaspoonfuls vanilla extract
I teaspoonful baking powder
Apricot jam or jelly
Whipped cream
Angelica
berries

Rub Crisco into flour, add salt, sugar, baking powder, break egg in
and mix well with fork, then add vanilla. Roll out, cut with cutter and
line Criscoed tartlet tins with the rounds. Line with paper and put in
some rice or peas to keep paste from rising; bake in hot oven twenty min-
utes. Remove rice and papers. When pastries are cold put in each one a
spoonful of the jam or jelly. Fill with whipped cream and decorate with
cherries and angelica.

SuflScient for thirty tarts.

Bakewell Tartlets

4 tablespoonfuls sugar
2 eggs

4 tablespoonfuls Crisco
1 cupful flour

}4 teaspoonful baking powder
yi teaspoonful salt
yi teaspoonful lemon extract
Preserves
Pastry

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

^^i^

Qt;

^S:. BEEAPc

;22^S?S^

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 raismg 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
tmy 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, butit 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 microscroplc plant capable
of starting a fermentation in various substances. It grows

Breads, etc.

rapidly m 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

Milk

Mix and sift twice dry ingredients. Work in Crisco with finger tips,
add gradually milk, mixing with knife to soft dough. Toss on floured board;
pat and roll to one-half inch thickness. Shape with biscuit cutter. Place
on Criscoed tin and bake in hot oven twelve minutes. To have good 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 he gotten into oven at once after adding liquid to flour.
If top of each biscuit is lightly brushed over with melted Crisco before
baking, crust will be much nicer. Sufficient for fifteen biscuits.

*Amount of baki ng powder may be increased if especially.raised biscuits are desired. 2 teaspoonfuls.
however is most heaitJjful 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

' Q7

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 J4 tablespoonful baking soda
1 cupful sugar ^^ teaspoonful salt

1 cupful cornmeal ^4 cupful molasses

lj^4 cupfuls sweet milk

Mix and sift Ingredients. Dissolve soda with one tablespoonful hot
water, add to molasses, then add milk and mix with dry ingredients.
Turn. into greased mold two-thirds full, grease cover, and steam steadily
three and a half hours. A 6-pound Crisco pail can be used for a mold.

Sufiicient for one loaf.

Bran Gems

yi cupful bran li cupful milk

2 tablespoonfuls Crisco 1 saltspoonful salt

1 tablespoonful whole wheat 1 egg

flour 2 tablespoonfuls molasses

}4 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
constipation.

Sufficient for eight gems.

Brown Nut Bread

4 tablespoonfuls melted Crisco \yi cupfuls flour

2 eggs \}i cupfuls graham flour
1 cupful sugar ]A teaspoonful salt

1 cupful sour milk 1 teaspoonful baking soda

53' 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
hours.

Suflncient 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 milk. 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

}-^ 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 }i teaspoonful baking soda

2 cupfuls flour }4 teaspoonful vanilla extract
j-i cake chocolate J4 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 Sj^ cupfuls flour

}i cupful chopped citron peel ]4 cupful lukewarm water

1 teaspoonful salt
Scald milk, add half of sugar and salt; when lukewarm add yeast
dissolved in water and \^i cupfuls flour. Mix, cover, and let rise till
light; then add Crisco, remainder of sugar and flour, raisins, peel, and
extract. Knead lightly, cover, and let rise. Divide into small pieces,
let rise on greased tins, brush over with beaten egg and bake in hot oven
twenty minutes.

Sufficient for twenty-two buns.

Coffee Bread

}^ cupful milk 1 cupful sugar

^/2 cupful melted Crisco 1 teaspoonful lemon extract

y-i cake compressed yeast yi 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 \}4 cupfuls milk

3 tablespoonfuls Crisco 1 teaspoonful salt

1 egg 3^2 teaspoonfuls baking powder

iyi 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 }i teaspoonful baking soda
}/i cupful sugar }2 teaspoonful salt

Mi.x 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 yi teaspoonful salt

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 yi teaspoonful salt

4 tablespoonfuls Crisco 2 eggs

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

Mix and sift flour, salt, sugar, and baking powder. Rub in Crisco with
finger tips, add eggs well beaten and cream. Knead dough lightly on floured
baking board, divide into four equal pieces, make smooth and roll out,

100

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. 1 he dough should
always be lightly handled.

Sufficient for sixteen scones.

Crisco Brownies

I/3 cupful sugar 1 cupful flour

y^ cupful Crisco 1 cupful chopped nut meats

y^ cupful molasses }i teaspoonful salt

• 2 eggs yi 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 % 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
stifle froth. Drop in large spoonfuls on ungreased skillet or griddle. Serve
hot with butter or maple syrup.

Sufficient for fifteen cakes.

Crisco Milk Bread

3 tablespoonfuls sugar 1 yeast cake

3 tablespoonfuls melted Crisco 1 quart milk

2 tablespoonfuls 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.

101

Breads, etc.

Entire Wheat Bread

1>4 cupfuls boiling water 2 tablespoonfuls sugar

2 tablespoonfuls Crisco 1 yeast cake

1>4 cupfuls milk ^4 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>2 cupfuls whole wheat flour. Mix
and let stand until light. Add more flour until soft dough is formed,
then knead and divide into two loaves. Place in Criscoed tins and let
stand until the dough doubles its bulk. Brush over with milk and bake in
moderate oven one and a half hours.

Sufficient for two small loaves.

Excellent Graham Bread

2 cupfuls graham flour 1}4 cupfuls sour milk
4 tablespoonfuls melted Crisco }i cupful sugar
)4 cupful flour }4 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 bakmg soda

1 cupful sugar 2 teaspoonfuls baking powder

}4 cupful Crisco 3}4 cupfuls flour

}4 cupful milk or cream }4 teaspoonful salt
1 teaspoonful vanilla extract

For Filling

1 cupful chopped raisins }4 cupful sugar

1 tablespoonful flour }4 cupful water

}4 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 ^2 cupful chopped nut meats

Bring water and salt to boil, stir in cornmeal, add nut meats, and stir
and cook ten minutes. Remove from fire and add egg well beaten, and

102

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 yi teaspoonful salt
34 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.

Sufflcient for twenty cakes.

Fruit Cookies

1 teaspoonful salt 1 teaspoonful powdered

2 cupfuls brown sugar cinnamon

1 cupful Crisco }4 teaspoonful powdered allspice

1 cupful chopped raisins 1 teaspoonful powdered ginger

1 cupful chopped English \}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 stiff dough.
About 5 cupfuls flour will be sufficient. Roll out, cut with cooky cutter,
lay on Criscoed tins and bake in moderate oven from ten to twelve minutes.

Sufficient for sixty cookies.

Fruit Drop Cakes

1 cupful sugar 4 tablespoonfuls chopped nut
}i cupful Crisco meats

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

1 teaspoonful salt 3 eggs

4 tablespoonfuls currants 73 cupful milk

1 teaspoonful vanilla extract

Cream Crisco and sugar together, add yolks of eggs well beaten.
Beat whites stifily 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.

103

Breads, etc.

Fruit Rolls

1 cupful milk yi lb. chopped candied citron peel

1 yeast cake K cupful chopped English
y^ cupful lukewarm water walnut meats

}i cupful sugar >2 cupful currants

yi cupful melted Crisco yi cupful sultana raisins

2 teaspoonfuls salt }4 teaspoonful powdered cinnamon
2 eggs j4 teaspoonful powdered mace

yi cupful chopped cocoanut Flour

Scald milk, when lukewarm add yeast cake dissolved in tepid water
and I'j/i 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.

SufBcient 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

Flour

Cream Crisco and sugar together, add molasses, spices, salt, soda
mixed with boiling water and sufficient flour to make stiff paste. Roll
out thin, cut with small cutter, lay on Criscoed tins and bake in hot oven
from five to seven minutes.

SufEcient for one hundred snaps.

Ginger Gems

1 cupful sugar 2 eggs

yi cupful Crisco 1 cupful milk

^i 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 yi 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,

104

Breads, etc.

when risen and spongy beat well, add enough gluten to make a stiff dough
and knead well. Allow to rise, shape in loaves, place in Criscoed bread
pans, let rise, and bake for one hour in moderately hot oven.
Sufficient for two small loaves.

Golden Corn Muffins

1 cupful flour 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

\j4 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

yi cupful sugar % 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

^ cupful sugar 1 teaspoonful cream of tartar

3 tablespoonfuls Crisco 1 teaspoonful lemon extract

Xyi cupfuls honey S^ 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

105

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

Hot Cross Buns

yi cupful sugar K yeast cake

3 tablespoonfuls Crisco Flour

1 teaspoonful salt }i cupful chopped candied citron
^ teaspoonful powdered peel

cinnamon yi cupful seeded raisins

1 teaspoonful powdered ginger 1 cupful scalded milk

1 egg yi cupful lukewarm water

Add Crisco, sugar, and salt to milk; when lukewarm, add yeast cake
dissolved in water, spices, egg well beaten, and sufficient flour to make a
stiffs 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 Mufi&ns

1/2 cupful scalded milk yi, yeast cake

cupful sugar % cupful lukewarm water

yi cupful Crisco Ij^ cupfuls flour

1 teaspoonful salt 1 cupful cornmeal

Add sugar and salt to milk; when lukewarm add yeast cake dissolved
in yi cupful of the water, and \}^ 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 stifT 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
stiffs 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.

106

Breads, etc.

Lunch Rolls

1 yeast cake 2 tablespoonfuls Crisco
lyi 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
thotoughly, 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 mch 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 yi 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 sufficient flour to make of
right consistency to drop from spoon. Grate some maple sugar on each
cookie and bake in moderate oven eight minutes.

Sufficient for forty cookies.

Maryland Beaten Biscuits

4 cupfuls flour 1 teaspoonful salt
yi cupful Crisco Milk

Water

Mix and sift flour and salt. Cut Crisco in with knife or work in
lightly with finger tips. Mix a little milk and water together, chill 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 are golden brown. Allow biscuits to remain ten minutes in cooling
oven to dry out.

Sufficient for sixty small biscuits, a fraction larger than a dollar.

Muffins

1 cupful scalded milk 1^ teaspoonfuls salt

2 tablespoonfuls Crisco }4 yeast cake
1 cupful boiling water 1 egg

,'4 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.

107

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 tablespoonfuls Crisco walnut meats

IM cupfuls milk 1 teaspoonful vanilla extract

2 eggs 1 teaspoonful lemoa extract
4 teaspoonfuls baking powder }4 teaspoonful salt

Flour to make soft dough

Cream Crisco and sugar together, add eggs well beaten, milk, salt,
extracts, baking powder, nuts, and sufficient flour to make soft dough.
Roll out, cut with cutter and fry in hot Crisco to a golden color. Drain and
sift with sugar. *

Sufficient for seventy-five doughnuts.

Oatmeal Cookies

\}i 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
yi 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 tablespoonfuls Crisco 2 teaspoonfuls cream of tartar
1 tablespoonful sugar 1 egg

yi 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.

108

Breads^ etc.

Raised Doughnuts

1 cupful milk 1 cupful sugar

}i yeast cake % cupful 'Crisco

yi cupful lukewarm water 2 eggs

1>2 teaspoonfuls salt 1 teaspoonful grated nutmeg

Flour

Dissolve yeast cake in lukewarm water. Scald milk and cool, then
add yeast, half teaspoonful of the salt and flour to make a drop batter.
Set ill a cosy place to rise. Cream Crisco with sugar, add eggs well beaten,
remainder of salt and nutmeg, add to yeast mixture with enough flour to
make stiff dough; let rise again. When risen, make into small balls and
place in a Criscoed pan to rise. When light drop into plenty of hot Crisco
and cook from four to five minutes until doughnuts are done. Drain on
soft paper and dredge with powdered sugar.

Sufficient for seventy doughnuts.

Raisin and Buttermilk Bread

4 cupfuls flour 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 sufficient buttermilk to make
soft dough. Make into smooth mound, roll out, divide into four pieces,
lay on greased tin and bake in moderate oven twenty-five minutes.

Sufficient to make four small loaves.

Rich Doughnuts

1 cupful sugar lyi teaspoonfuls salt
S tablespoonfuls Crisco 1 cupful milk

3 eggs 1 teaspoonful grated nutmeg

4 teaspoonfuls baking powder Flour to make soft dough

From Aj4 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 m sixty seconds.

Sufiicient for sixty doughnuts.

Rolled Oats Bread

2 cupfuls boiling water 2 teaspoonfuls salt
2 tablespoonfuls Crisco }4 yeast cake

1 cupful rolled oats ^ cupful lukewarm water

}4 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

109

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 ]j, 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 nour, 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

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.

Savarin

1 yeast cake 2 cupfuls flour

4 tablespoonfuls sugar 14 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 w^ell beaten, and Crisco melted and cooled. Beat ten minutes with
wooden spoon. Turn into Criscoed tube mold. Allow to rise until doubled
in size, then bake In quick oven forty-five minutes. Mold should be 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.

110

Breads, etc.

Shortbread Cookies

2yi cupfuls flour }4 teaspoonful salt

yi cupful Crisco 1 egg

J-2 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
minutes.

Sufficient for forty cookies.

Soda Beaten Biscuit

1 quart flour yi teaspoonful salt

3 tablespoonfuls Crisco y$ teaspoonful baking soda

Buttermilk

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

(Kati B. Vmchn)

2 cupfuls flour 1 teaspoonful salt

3 tablespoonfuls Cnsco ^ teaspoonful baking soda

1 cupful sour milk

Sift flour and salt into basin, rub Crisco lightly into them. Stir soda
into milk until it efl^ervesces 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.

SuflEcient to make twelve biscuits.

Sour Milk Griddle Cakes

2 cupfuls flour >2 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,
then turn and cook on other side. Serve hot with syrup.

Suflicient for eighteen cakes.

Ill

Breads, etc.

Sour Milk Tea Cakes

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

2 eggs 1 teaspoonful baking soda
\}4 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.

Sufiicient for sixteen cakes.

Steamed Nut Bread

}4 pint graham flour yi teaspoonful salt

y^ cupful Crisco 2 teaspoonfuls baking powder

}i 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

^^^^^f ......1,..^ |j..,..^w., U..V. ...^^j. ^.i... .^..u tt.... ...V... .^.i.j^w._vj iiiwivj, VVJ Y ^-l

with greased paper and steam two hours. This nut bread is delicious served
with butter.
Sufiicient for

^ j-_^ci diiu sLcaiii Lwu iiuuii. 1 Ills 11 UL uieau IS ueii Clous

hot with butter. It may be served as a pudding with cream or liquid
r 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.

Sufiicient for one large pan of bread.

Spice Cookies

3 eggs 1 teaspoonful salt

IK cupfuls brown sugar 1 teaspoonful powdered

1 cupful Crisco cinnamon

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

2 teaspoonfuls baking soda 1 teaspoonful grated nutmeg
}i teaspoonful black pepper }4 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.

Sufiicient for ninety cookies.

112

Breads, Hi:.

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 ot
fingers, then add milk. Pat and roll out dough, cut with cutter, brush with
melted Crisco, place one on top of another, lay on Criscoed tin and bake
in hot oven from ten to twelve minutes.

Sufficient for twelve biscuits.

Waffles

3 cupfuls flour 1 teaspoonful salt

2 tablespoonfuls melted Crisco 1 tablespoonful sugar
yi 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

113

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

yi cupful thick sour milk 1 teaspoonful vanilla extract

2 eggs /4 teaspoonful lemon extract

Flour

Cream Crisco and sugar together, add eggs well beaten, soda mixed
with sour milk, salt, extracts, and about 5 cupfuls flour. Roll very thin,
cut with cookie cutter, lay on Cnscoed 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

yi cupful Crisco 1 cupful currants

1 teaspoonful salt yi cupful seeded raisins

2 cupfuls milk yi 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 }i yeast cake dissolved in

1 tablespoonful sugar }i 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 iti 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.

114

I HERE are five principal ways of making
cakes.

The first method is used for plain

cakes. The shortening is rubbed into

the flour in the same way as for short pastry; then the dry

ingredients, such as sugar, fruit, and spice, are added, and

lastly the eggs and milk. Then all are mixed well together.

The second way is used for fruit, pound, and seed cakes.
The shortening and sugar are creamed together, the eggs
beaten in one at a time, and the fruit and flour stirred in
lightly and quickly at the last.

In the third way the eggs and sugar are beaten together
until thick and creamy, then the flour is stirred in lightly and
quickly. This is used chiefly for sponge cakes and cakes of
that texture.

For the fourth way the sugar, shortening, milk, and syrup
or molasses are melted together, then cooled slightly and
added to the dry ingredients. This method is used for ginger-
breads.

In the fifth way the sugar and eggs are beaten 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. ,«^-

Cahfs

When making cakes in which baking powder, carbonate
of soda, cream of tartar or tartaric acid are used, almost
everything depends upon the handling, which should be as
light and as little as possible. The more rapidly such cakes
are made the better they will be. Two cooks working from
the same recipe will often produce entirely different results,
if one kneads her mixture as if it were household bread,
while the other handles it with due lightness of touch. As
soon as the baking powder or other rising medium is added
to the mixture, the cake should be put into the oven as quickly
as possible. Soda alone is never good in a cake where there
is shortening, unless some substance containing acid is used
along with it. Molasses is one of the substances containing
acid.

The greatest care and cleanliness must be exercised in all
cake making; and accuracy in proportioning the materials
to be used is indispensable. The flour should be thoroughly
dried and sifted, and lightly stirred in. Always sift flour
before measuring, then sift it again with the baking powder
to insure a thorough blending.

Good cakes never can be made with indifferent materials.
Eggs are used both as an aerating agent and as one of the
"wetting" materials. It is not economy to buy cheap eggs,
for such eggs are small, weak, colorless, and often very stale.
Eggs should be well beaten, yolks and whites separately,
unless other directions are given. The yolks must be beaten
to a thick cream and the whites until they are a solid froth.
Sugar tends to improve the texture of cakes, and when cheap
cakes are made, plenty should be used, provided that the cake
is not made too sweet. It should be dissolved before being
added to the fat and the flour.

For best cakes, and all that are required of a light color,
fine-grained sugar should be used. With coarse-grained
sugar there is danger of producing specks which show on the
cakes after baking, unless they have been made by the method
of beating up the eggs and sugar together with a beater over
hot water. This method will dissolve the grains of sugar.

Always buy the best fruits for cake making, as they are
sweetest and cleanest. Currants and sultana raisins for cakes
should not be too large, but of medium size, sweet and
fleshy. Cheap dry sultanas should not be used. Though
there is no need to wash sultanas, yet if the fruit is inclined

■" 116

Cakes

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
insufficient flour. In this case the mixture will not bake,
but only forms a kind of syrup in the oven, and the cake sinks
in the center. A cake made under such conditions would have
a thick shiny crust, and be liable to crumble when touched.
The inside of the cake would be heavy, having more the 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.

117

Cakes

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 smk.
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
msufficient 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 had
been beaten in, that is, if the batter had not curdled. Before
turning out a cake allow it to remain in the tin for a few 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,

- 118 »

Cakes

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
cost.

Cake tins should be greased with Crisco and dredged
with flour, the superfluous flour shaken out, or they can be
fitted with paper which has been greased with Crisco. When
creaming Crisco and sugar, do not grudge hard work; at
this stage of manufacture the tendency is to give insufficient
work, with the result that the lightness of the cake is im-
paired.

Apple Sauce Fruit Cake without Milk

1 cupful brown sugar 1 teaspoonful powdered

l}4 cupfuls apple sauce cinnamon

2>2 cupfuls flour 1 teaspoonful grated nutmeg

}'2 cuplul Crisco 2 teaspoonfuls baking soda

1 lb. raisins ^ 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
hours.

Sufficient for one cake.

Black Cake with Prune Filling

\}4 cupfuls sugar ^ teaspoonful baking soda
}4 teaspoonful salt 2 cupfuls flour

3 eggs 1 teaspoonful baking powder

}4 cupful Crisco yi teaspoonful vanilla extract

1 cupful milk }^ cake chocolate

For Filling

1 cupful sugar J^ cupful stoned stewed prunes

^ cupful boiling water ^ cupful blanched chopped

1 white of egg almonds

For cake. Beat 1 egg in double boiler, add J^ cupful milk, yi
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

119 :

Cahes

vanilla. Mix well and add chocolate paste, and divide into tveo 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 hall 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 ^ 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 stiff froth, add brandy, flour,
salt and mace, and mix lightly and quickly. Turn into a papered cake
pan and bake in a slow oven for one hour and twenty minutes.

SulEcientfor one large cake.

lioiling Water Cake

1 cupful boiling water 1 cupful sultana raisins

1 cupful sugar 2}4 cupfuls flour
yi cupful Crisco yi teaspoonful salt

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

citron peel yi 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.

Sufiicient for one small cake.

Butterless-MUldess-Eggless Cake

2 cupfuls brown sugar 1 teaspoonful powdered cloves
}i 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 1% 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.

120

Cakes

Caramel Cake

For Cake

\}i cupfuls sifted sugar 2 teaspoonfuls baking powder

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

1 cupful cold water yi teaspoonful salt

3 cupfuls flour y^ cupful boiling water

For Filling

1 teaspoonful Crisco yi 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,
Cnsco, 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.

Sufficient for one layer cake.

Chocolate Cake
For Cake

1 cupful sugar 2 cupfuls flour

y^ teaspoonful salt 1 teaspoonful baking powder

3<4 cupful grated chocolate yi cupful sultana raisins

yi cupful Crisco yi cupful candied chopped
5 eggs citron peel

For Chocolate Frosting

2 tablespoonfuls Crisco 2 cupfuls powdered sugar
2 squares melted bitter 6 tablespoonfuls cofl^ee

chocolate ^-4 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

121

Cakes

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 }4 cupful Crisco

3 cupfuls flour 1 cupful milk

yi tcaspoonful salt 2 teaspoonfuls vanilla extract

4 eggs 3 teaspoonfuls baking powder

For Filling

1 teaspoonful Crisco 1 teaspoonful vanilla extract

1 cupful sugar 1 white of egg

1 cupful water }4 cupful chopped cocoanut

Pinch cream of tartar % 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 Cnsco,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 j4 teaspoonful powdered

}4 cupful Crisco cinnamon

1 tablespoonful molasses 14 teaspoonful powdered cloves

yi cupful raisins ^^ 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

^4, 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 while 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.

122

Cakes

Put 2 cupfuls dark brown sugar and }i 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.

SufiEcient for one large layer cake.

CreaiJiii Ptijiig

1 cupful water 5 tablespoonfuls Crisco

1 cupful flour 4 eggs

}i 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 pufl^s.

Cream Puff Balls

1 cupful flour yi cupful water
}4 cupful Crisco 4 eggs

yi 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, allov? 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 pufl^s or cakes. Put on Criscoed tins and bake a golden
brown in hot oven, thirty minutes. These puffs may be filled with pre-
serves, custard, or savory mixtures.

Sufficient for thirty puff^s,

Crisco Fruit Cake

^yi 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 yi cupful New Orleans

yi lb. blanched and chopped molasses

almonds ^ cupful cold black cofl^ee

yi lb. English walnut meats 1 teaspoonful grated nutmeg

(broken in small pieces) 2 teaspoonfuls powdered

yi 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 coffee, soda mixed with molasses, brandy, flour sifted

123

Cakes

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

\}4 cupfuls sugar 2 cupfuls flour

\yi cupfuls milk }4 cupful Crisco

yi 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 ^ cupful Crisco

1 cupful mdk 1 teaspoonful baking powder

5 eggs ^2 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 \]/2 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 cupful of
the strawberries, put on one layer, then place second layer on top.
Sweeten remainder of strawberries, spread on top layer, and cover with
the whipped cream. Decorate with whole ripe strawberries.

124

Cakes

Fig Cake

1 cupful sugar yi cupful Crisco

3 eggs 3 teaspoonfuls baking powder

1 cupful milk }4 teaspoonful salt

2 teaspoonfuls powdered 1 teaspoonful vanilla extract

cinnamon }4 teaspoonful 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.

Suflcicient for one small cake.

Gennoise Cake

yi 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

yi teaspoonful salt

Break eggs into bowl, add sugar and beat for ten minutes over a pan
of boiling water. Remove from water and beat till mixture is thick and
cold; remove beater, sift in flour, salt, and baking powder; mix carefully,
add melted Crisco and almond extract. Turn at once into small square
greased and papered tin and bake in a moderate oven twenty minutes.
Turn out and remove paper. Cool and cut in eight square pieces. Cover
with boiled frosting and decorate with cherries or cocoanut.

Sufficient for eight small cakes.

Gingerbread

}4 cupful sugar 2 teaspoonfuls powdered ginger

1 egg 1 teaspoonful powdered

yi cupful molasses cinnamon

}4 cupful milk }4 teaspoonful powdered cloves

\y^ cupfuls flour yi teaspoonful baking soda or

}4 cupful Crisco 2 teaspoonfuls baking pow-

1 teaspoonful salt der

Sauce

1 teaspoonful Crisco 1 tablespoonful flour

1 cupful {yi 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.

Cakes

For sauce. Dissolve maple sugar in boiling water. Rub together
Crisco and flour. Add gradually boiling syrup; and lastly the beaten egg.
Then return to fire and stir briskly until thickened.

Sufficient for one small gingerbread.

Golden Orange Cake

2 cupfuls sugar 5 eggs or yolks of 10 eggs

1 teaspoonful salt 4 cupfuls flour

1 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 Xyi teaspoonfuls
orange extract and spread at once on cake.

Sufficient for one large cake.

Gold Cake

{Katt B. Vaushn)

5-4 cupful sugar \]/2 cupfuls flour

5 tablespoonfuls Crisco yi teaspoonful salt

yi cupful milk 3 teaspoonfuls baking powder

4 yolks of eggs yi teaspoonful lemon extract

Cream Crisco and sugar together. Beat egg yolks very light and add
to creamed mixture. Add dry ingredients, milk, and lemon extract and
mix well. Turn into a small Criscoed and floured cake tin and bake in
moderate oven forty-five minutes.

Sufficient for one small cake.

Hurry Up Cake

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

4 tablespoonfuls Crisco y^ teaspoonful salt
yi teaspoonful almond extract 2 teaspoonfuls baking powder

Milk

Sift flour, baking powder, salt and sugar into bowl. Put whites of
eggs into measuring cup, add Crisco, and fill cup with milk. Add to dry
mixture with extracts and beat vigorously six minutes. Pour into small
Criscoed and floured cake tin and bake in moderate oven forty-five minutes.
Cake may be frosted if liked.

Sufficient for one small cake.

126

Cakes

Crisco Sponge Cake

3 eggs \yi cupfuls flour

1 cupful sugar 2 teaspoonfuls baking powder

K cupful Crisco >^ teaspoonful orange extract

K 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 }A 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

J^ cupful Crisco lyi teaspoonfuls baking powder

yi cupful cold water yi teaspoonful salt

1 teaspoonful vanilla extract 6 whites of eggs

For the Filling

1 cupful sugar Pinch cream of tartar

^2 cupful boiling water ^ cupful chopped candied cherries

2 whites of eggs yi 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 stiflSy 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 stiflly 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

127

Cakes

For Lemon Filling

4 tablespoonfuls Crisco 4 yolks of eggs

2 lemons 1 white of egg

yi 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 filling.

For filling. Beat up eggs in saucepan, add Crisco, salt, grated nnds
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 lyi cupfuls flour

^ cupful Crisco lyi teaspoonfuls baking powder

yi cupful cold water }4 teaspoonful salt

1 teaspoonful vanilla extract 6 yolks of eggs

Filling or Frosting

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

2 whites of eggs J^ 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 stiflly 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 together, then add well beaten eggs. Sift
dry ingredients, and add to first mixture alternately with milk. Divide
into Criscoed and floured gem pans and bake in moderately hot oven
fifteen minutes.

Sufficient for fifteen cakes.

128

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

'iyi cupfuls flour 1 teaspoonful powdered

4 eggs cinnamon

1 cupful milk yi teaspoonful grated nutmeg

3 teaspoonfuls baking powder yi 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

yi cupful sugar J^'" teaspoonful salt

}4 cupful Crisco 1 egg

1 cupful marmalade 2 cupfuls flour

lyi teaspoonfuls baking powder yi 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.

Sufiicient for eight pieces.

129

Cakes

Old Fashioned Seed Cake

2 cupfuls sugar 1 teaspoonful salt

l}4 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.

Sufiicient for one large cake.

Almond and Citron Cake

1 cupful sugar 2 cupfuls flour

1 cupful Crisco 1 teaspoonful baking powder

5 eggs j4 wineglass brandy

}4 lb. blanched chopped almonds yi teaspoonful powdered mace
X 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 stiff froth. Turn into a
papered cake pan and bake in a moderate oven for one hour. Cover with
boiled frosting if liked.

Suflficient for one large cake.

Walnut Cakes

For Cakes

1 cupful sugar 2 cupfuls flour

}4 cupful Crisco 2 teaspoonfuls baking powder

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

yi 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. Cream Crisco and sugar thoroughly together, add eggs
well beaten, salt, vanilla, milk or water, baking powder, flour, and nuts.
Mix well and divide into Criscoed and floured gem pans and bake ten 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.

130

Cakes

Rose Leaf Cakes

1 cupful rose leaves 3 eggs

3 cupfuls flour 1 cupful milk

1 cupful sugar 2 teaspoonfuls baking powder

yi cupful Crisco 1 lemon

yz 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.

Suificient 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.

SuiBcient for two round cakes.

Silver Nut Cake

1 cupful sugar }4 teaspoonful salt

^2 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 }i 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

y^ cupful sugar yi cupful chopped candied

yi cupful Crisco citron peel

4 eggs 2 cupfuls flour

2 cupfuls sultana raisins 1 teaspoonful baking powder

yi cupful seeded raisins yi teaspoonful almond extract

y^ teaspoonful salt

For Filling and Icing

yi lb. ground almonds 2 eggs

2 cupfuls powdered sugar 1 teaspoonful almond extract

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

Cakes

by mixing almonds with powdered sugar, eggs well beaten and almond
extract. Line Criscoed cake tin with paper and place in half 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

}4 cupful sour cream 1 cupful seeded raisins

3 cupfuls flour yi cupful currants

1 teaspoonful salt % teaspoonful grated nutmeg

]4 teaspoonful baking soda }4 teaspoonful powdered cloves
j4 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

j4 cupful melted Crisco 1 teaspoonful powdered ginger

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

3 tablespoonfuls sugar cinnamon

}i teaspoonful salt yi 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 yi cupful seeded raisins
yi cupful Crisco yi teaspoonful salt

2 eggs Xyi cupfuls molasses

1 teaspoonful baking soda yi cupful chopped nut meats
}i 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 cake
tin. Bake in moderate oven one hour.

Sufficient for one large cake of gingerbread.

132

'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 are 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
yi 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

Breadcrumbs

Fegetarian

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

yi 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 ]4 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

yi cupful Crisco 1 teaspoonful powdered cinnamon

2 large lemons 1 teaspoonful powdered ginger

4 apples yi teaspoonful grated nutmeg

y^ lb. chopped candied lemon yi teaspoonful powdered allspice

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

\}i cupfuls sugar yi cupful seeded raisins
yi 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.

134

Vegetarian

Change water at least twice, drain and pound peel to a paste, add apples,
cored, peeled and chapped, 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.

Apple Tart

For Pastry

6 tablespoonfuls Crisco yi teaspoonful mixed spices

}i cupful flour . X teaspoonful salt

i4 cupful potato flour 1 teaspoonful lemon juice

1 tablespoonful sugar Cold water

For Mixture

3 apples ^ lemon

J^ cupful prunes yi 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 lemon rind and
cold water. Stew slowly until apples are soft. Then remove prunes, and
take out stones. Cut prunes in small pieces and return them to apples and
cool. For pastry, sift flours, sugar, salt, and spices into basin. Add
Crisco and cut it into flour with knife until finely divided. Then rub 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
stiff paste. Divide into two equal pieces. Wet a dinner plate with cold
water and leave it wet. Roll out one of the pieces rather thinly, and line
plate with it. Sprinkle cakecrumbs over it, then spread on mixture. Roll
out the other piece of pastry for a cover. Wet round the edge of the pastry;
lay other piece of pastry on, and press edges well together. Trim round
with knife or scissors, and mark neatly round the edges. Brush over top
with a little water or beaten white of egg. Dredge with sugar, and bake
in moderate oven forty-five minutes. Serve hot or cold. The tart may
be covered with boiled frosting.

Marchette Croquettes

2 tablespoonfuls Crisco 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.

135

Fegetarian

MivoA Vegetable Souffle

1 tablespoonful Crisco }i lb. stewed onions

X lb. cooked carrots 1 tablespoonful chopped

J4 lb. boiled potatoes parsley

^ 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.

Kist -rtrti^ Macaroni .*^:^vn^v

4 tablespoonfuls melted Crisco 3 cupfuls milk

^2 lb. chopped Brazil nuts 2 tablespoonfuls chopped

1 cupful boiled macaroni parsley

1^ 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 need potatoes 1 egg and 1 yolk of egg

1 tablespoonful milk J3 cupful chopped nut meats

Salt, pepper, and red pepper }i cupful cream

to taste }i 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

J-2 cupful Crisco j4 lb. breadcrumbs

'4 lb. chopped onions Salt and pepper to taste

^2 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-

136

Vegetarian

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 " i yolk 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 mixture into forcing bag with tube, force into
potato cases which should be dried. Heat in moderate oven. Sprinkle a
little chopped parsley on top and serve decorated with watercress.

Sufficient for three potatoes.

Rice a la Maigre

4 tablespoonfuls Crisco 1 raw egg

1 grated shallot 1 cupful thick tomato sauce

K 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 }4 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 stiff 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

yi cupful Crisco 5 small onions

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

1 can tomatoes ^ 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
tender.

137

Vegetarian

•''-ale Molds

1 teaspoonful melted Crisco
34" cupful flour

1 egg
yi teaspoonful salt

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
beat 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 better case spreads out and drops from the
iron, mold is too hot. If iron is lowered too far into batter the case will
come over top of iron and be difficult to remove. Creamed dishes of all
kinds can be served in these cases. Cold custards, cooked vegetables,
fruits or ices may he also served in the cases.

Sufficient for forty cases.

egetable Pie

yi cupful melted Crisco

6 potatoes

2 carrots

1 parsnip
yi head celery

1 cupful peas

1 cupful sliced beans

2 onions

4 tomatoes

Pepper and salt to taste
Sufficient white vegetable
stock to cover

1 teaspoonful powdered herbs

Peel and slice potatoes and partly boil them. Then prepare parsnip,
carrots, celery and onions, and cook them for fifteen minutes. Grease
large fireproof dish and place in all vegetables in layers, with herbs, Crisco,
salt and pepper to taste. Pour in white stock, cover with layer of sliced
potatoes and bake in moderate oven for one and a half hours.

Sufficient for one large savory pie.

138

mQ(3iS

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

Eggs

should be cooked at once. The white "speck" always should
be removed from a broken egg, as it is easily distinguished
after cooking, and in anything of a liquid nature, such as
custards, sauces, etc., it would be hard and unpleasant.

Baked Omelet

1 tablespoonful melted Crisco yi teaspoonful cornstarch
4 eggs 2 tablespoonfuls water

8 tablespoonfuls milk Salt and pepper to taste

Beat eggs well, add milk and beat again, add Crisco, seasonings, and
cornstarch mixed with water. Turn into a Criscoed fireproof dish and bake
in moderate oven fifteen minutes. Serve hot.

Creole Eggs

3 tablespoonfuls Crisco 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 yi 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.

140

Egg Croquettes

2 tablespoonfuls Crisco 5^ cupful chopped cooked

2 tablespoonfuls flour tongue or ham

^ cupful milk Salt, pepper, and grated

6 hard-cooked eggs nutmeg to taste

1 teaspoonful chopped parsley 1 egg
Breadcrumbs

Chop eggs and mix them with ham, parsley, and seasonings. Melt
Crisco, stir in flour, then add the milk and boil three minutes stirring all
the time. Now add egg mixture and if required add more seasoning. Cool
mixture then divide it into nine portions and make each into a neat 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
seconds.

Sufiicient for nine croquettes.

Eggs with Cucumber

1 tablespoonful Crisco J^ 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

Parsley

Select ripe tomatoes but do not have them too large; remove stems
and cut each in halves crossways; remove cores and pips, and fry lightly
in two tablespoonfuls Crisco. Have rounds of buttered toast a little larger
than tomatoes. Beat eggs in small saucepan, add cream, 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.

Z41

■2'gg-r

Savory Eggs

Crisco
6 eggs

4 tablespoonfuls chopped cooked
chicken, ham or tongue

Salt and pepper to taste
2 tablespoonfuls chopped

parsley
6 rounds fried toast

Crisco six small molds. Mix ham, parsley, and seasonings together,
throw a little into each mold, shake It well' round sides; break into each
mold one egg, taking care not to break, yolk, sprinkle with salt and pepper,
and dot with Crisco. Steam four or five minutes> or until set. Turn out
on rounds of fried toast and serve at once.

142

CAMPI

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 in use, it should be kept hanging on a nail or hook.
When required for candy making, place thermometer in pitcher
of warm water, so that it may rise gradually, and return it
to the warm water on removing it from the hot candy. This
dissolves the clinging candy and protects the tube from 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
boihng 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 light 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.

Candies

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° F. to 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 Cnsco

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 }A teaspoonful almond extract

yi 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 1 cupful milk

2 tablespoonfuls glucose 1 cupful cream

1 lb. brown sugar 1 teaspoonful rose extract

yi cupful Crisco 1 teaspoonful almond extract

% 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

144

Candies

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

yi cupful golden syrup }i cupful water

4 tablespoonfuls Crisco }i teaspoonful salt

% 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

y^ 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 quickly into wet tin. When half cold, mark into squares; leave till
following day in a cool place; then break up. Keep in airtight tins.

Sufficient for twenty small squares.

Crisco Fruit Fudge

2 cupfuls sugar 1 teaspoonful lemon extract

1 cupful milk }4 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

- 14=;

Candies

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

}i lb. chopped figs 1 tablespoonful Crisco

1 lb. brown sugar 1 cupful water

1 teaspoonful lemon extract

Wash and dry figs, 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 }4 cupful cream

1 cupful brown sugar }4 teaspoonful salt

1 tablespoonful Crisco Pinch cream of tartar

1 teaspoonful lemon extract

Put Crisco, salt, honey, cream and sugar into saucepan; stir over slow
fire until dissolved, then add cream of tartar. Boil until it forms a hard
ball when tested in cold water, or 252° 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.

l^Iaple Candy

1 cupful maple sugar J^ 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 Candv

2 cupfuls brown sugar ^ teaspoonful salt
^ 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.

146

Candies

Peanut Fudge

2 cupfuls brown sugar
}4 tablespoonful Crisco
1 cupful milk

yi teaspoonful salt
1 cupful chopped peanuts
1 teaspoonful vanilla extract

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

147

Now, good digestion wait on appetite
and health on both.''''

yl 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

*BlackBeanSoup — 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 heans,
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

*J'Ugged Hare, Red Currant Jelly
Brussels Sprouts Potato Puff

Endive Salad

Cheese Fingers
Vanilla Souffle Coffee
*Jugged Hare — 1 hare, 1 cup Crisco,
13^2 pounds gravy beef, 1 onion, 1
lemon, 6 cloves, 1 cup port wine, few
forcemeat balls, salt, red pepper and
pepper to taste.

Skin, paunch and wash hare, cut
it into pieces, dredge with flour, and
fry in hot Crisco. Have ready \}4
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, 34 teaspoon poultry season-
ing, % 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 i

*Lobster- Bisque Toasted Crackers

Olives Celery Pickles

Roast Pigeons Sweet Potatoes

Fried Hominy

Lettuce Salad Cheese Balls

Lemon Meringue Pie Coffee

*Lobster Bisque — 4 tablespoons flour,

3 tablespoons Crisco, 1 tablespoon
salt, 1 head celery, 2 lobsters, 1
small onion, 6 whole white peppers,

4 sprigs parsley, 1 quart milk, white
pepper to taste.

Cover lobsters with boiling water,
add salt, celery diced, whole peppers,
parsley and onion. Cook until
lobsters' claws can easily be pulled
apart; it will probably take 25 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
considerably reduced. Dry coral, rub
through sieve. Blend Crisco and
flour in saucepan over fire, stir in
milk, let this come to boil, add 2 cups
of strained lobster broth. Bring to
boiling point, season with salt and
pepper, and stir in sifted coral enough
to give liquid bright pink color. Place
lobster meat cut in fine pieces in hot
tureen, pour hot mixture over and
serve hot.

January 4

Lentil Soup

Roast Loin of Pork, Apple Sauce
Potato Balls Artichokes, a la Creme

*Orange Salad Cheese Fingers

Pineapple Pudding Coffee
*Orange Salad — 1 tablespoon brandy,
1 tablespoon melted Cnsco, Jz 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, Brotvn 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 offlegs 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 IK hours, ac-
cording to size; baste well with melted
Crisco, and about 15 minutes before
it is finished dredge with flour and
brow'n. To make brown gravy, pour
from tin fat, sprinkle in 2 teaspoons
browned flour, then add 1 cup boiling
water, containing % 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.

ISO

A Calendar of Dinners

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

January 7

Clam Cocktail

Boiled Salmon zviih 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 stiffly
beaten white egg. Pour into Criscoed
ramekins, and bake in hot oven 15
minutes. Serve hot.

January 8

Cherry Cocktail

Corn Soup Crisp Crackers

Pot Roast with Dumplings

Lettuce and Radish Salad

*Cheese Biscuits

Spice Jelly Coffee

*Cheese Biscuits — 4 teaspoons flour,

6 tablespoons grated Parmesan cheese,

3 tablespoons Crisco, 1 yolk of egg, 2

teaspoons cold water, salt and red

pepper to taste.

Mix flour and cheese; add salt and
red pepper to taste. Rub in Crisco
lightly. Mix yolk egg with water;
add enough of these to mix flour, etc.,
to stifle 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 ''

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, J4 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
greased pan and cover. Bake 1 hour.
Baste occasionally during baking
with melted Crisco.

January 10

Cream of Carrot Soup
Pickles Celery Olives

*Beef Steak and Kidney Pie

Baked Potatoes Scalloped Onions

Cauliflower Salad

Cheese Crackers

Lemon Snow Coffee

^Beef Steak and Kidney Pie — 2

pounds lean steak, 4 sheep's kidneys,

some melted Crisco, salt and pepper

to taste, 1 tablespoon Worcestershire

sauce, and some pie crust.

Cut steak very thinly and dip it in
melted Crisco, then in flour seasoned
with salt and pepper. Roll up pieces
of steak and lay them in fireproof
baking dish. Skin kidneys, cut them
in thin slices, leaving out fat in mid-
dle kidney; dip them also in season-

I.?!

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 IK hours.

January 11

Tomato Bisque

Pickled Peaches Celery

* Roast Rabbit, Currant Jelly Sauce

Hominy Squares

Riced Potatoes Boiled Onions

Cranberry Salad

Apricot'Tapioca
Coffee
* Roast Rabbit — 6 tablespoons bread-
crumbs, 3 tablespoons chopped
cooked ham, 3 tablespoons Crisco, 1
tablespoon chopped parsley, 1 tea-
spoon grated lemon rind, yi 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 IVajers

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.

■anuary l.'S

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 K
teaspoon salt. Boil until tender, then
drain and rub through sieve. Chop
fine 2 slices ham, add 2 tablespoons
Crisco with }i 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
on dish, cover with another with
weight on top, leave until cold. Spread
puree over cooked side of cutlets,
brush with beaten egg and cover with
breadcrumbs. Fry on both sides, and
place in oven 5 minutes. Dish in cir-
cle on mashed potatoes; fill center
with fried potato balls and sprinkle
with chopped parsley. Serve with
gravy.

January 14

Cream of Cheese Soup
Celery Olives

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

152

A Calendar of Dinners

}i teaspoonful pepper. Put codfish
in wire strainer, let cold water run
through and squeeze dry. Mi.x the
hot, unseasoned potatoes with codfish.
To this add the melted Crisco, beaten
egg and pepper. Beat well. Shape
in balls and fry in deep Crisco until a
golden brown color.

January 15

Vegetable Soup

Pickled Beets Celery Olives

Sauted Chicken, Brown Gravy

*Candied Sweet Potatoes

Lettuce and Green Pepper Salad

Plum Pudding, Hard Sauce

Coffee

*Candied Sweet Potatoes — 12 sweet
potatoes, 1 cup boiling water, brown
sugar, }i cup Crisco, salt, pepper,
and powdered cinnamon. Pare and
parboil potatoes, cut in halves, boil
10 minutes, drain, lay in greased
baking dish. Spread with Crisco,
sprinkle with brown sugar, salt,
pepper, and powdered cinnamon, pour
in boiling water and cook until tender.
Baste often with sauce in pan while
cooking. The cinnamon may be
omitted.

-January 16

*Lettuce Cocktail
Cream of Spinach Soup

Broiled Hamburg Steak
Baked Potatoes Brussels Sprouts

Pineapple Salad

Cheese Balls

Urney Pudding

Coffee

*Lettuce Cocktail — 1 crisp head of
lettuce, 4 tablespoons tomato catsup,
2 tablespoons Crisco, 2 tablespoons
Worcestershire sauce, 4 hard-cooked
eggs, 4 tablespoons vinegar, 3 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

Coffee

*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
plate, legs crossed on other, and wing
at each end of plate. Pour sauce over,
sprinkle with chopped parsley, and
serve.

January If:

Broiled Halibut
Maitre d' Hotel Potatoes
*Escalloped Tomatoes

Lettuce, French Dressing
Pumpkin Pie Cheese Squares
Coffee

*Escalloped Tomatoes — Drain j'uice
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 vcell, and
then finish dish with covering of
crumbs. Bake 20 minutes in moderate
oven.

1S3

A Calendar oj Dinners

Consomme with Vermicelli

Grated Parmesan Cheese

Fried Oysters, Sauce Tartare

*Mushrooms Cooked Under Glass Bells

Supreme of Chicken

Asparagus, Cream Glace

Orange Ice Coffee

*Muskrooms 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 %vithout removing
glass, which confines delicate flavor
and aroma of mushrooms.

January 20

Clam Chozvder
Rolled Beefsteak, Peanut Butter Sauce
Succotash Boiled Onions

*Cream Cheese and Pimiento Salad
Baked Custard Lady Fingers
Black Coffee
*Cream Cheese and Pimiento Salad —
Wash and dry 1 can piijiientoes. 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, 3^ cup
milk, and yf, cup vinegar. Cook in
double boiler, stirring constantly, until
mixture thickens. Strain and cool.

*Cream of Lettuce Soup
Roast Shoulder of Mutton, Caper Sauce
Mashed Potatoes Baked Squash
Celery Salad Cheese Wafers
Apple Tapioca Coffee
*Cream of Lettuce Soup — 3 cups white
stock, 2 heads lettuce, 2 tablespoons
cooked rice, }4 cup cream, ft 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 yi 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 HoUandaise sauce.

January 2^

Barley Soup CornedBeef

*Ladies' Cabbage Fried Celery

Beet Salad

Cheese Crackers

Arrowroot Pudding with Stewed Fruit

Coffee

*Ladies'Cabbage — Cut small, hard head
cabbage into halves; remove core and
harder portions, chop remaining part
quite fine. Throw this into kettle of
boiling salted water, boil uncovered
for 30 minutes; drain in colander.
Put cabbage back in saucepan, add 2
tablespoons Crisco, 1 tablespoon
flour; dust flour over cabbage; stir
carefully with wooden spoon, and
3.A& yi pint of milk, yi teaspoon of

1S4

A Calendar of Dinners

salt and 1 saltspoon of white pepper.
Stand this on back part of stove to
simmer 10 minutes; send to table.

January 24

Blue Points Brown Bread Sandwiches
Broiled Squabs

Potato Croquettes
*Cauliflower au Gratin
Asparagus Salad

Cheese Fingers
Spanish Cream
Coffee
*Cauliflower au Gratin — Boil 1 large
cauliflower, drain it, and break
sprigs apart. Arrange in layers in
Criscoed baking dish, sprinkling each
layer with cheese, seasoning it with
pepper and salt, and little melted
Crisco. When dish is filled pour on
1 cup white sauce, sprinkle top with
crumbs and cheese, and let bake 15
minutes to brown.

January 25

Sardines on Toasty Caper Sauce

* Risotto Peas

Fried Canned Tomatoes

Lettuce and Hard-Cooked Eggs

Jellied Prunes Whipped Cream

Cold Cake

Coffee

*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 }i

teaspoon saffron.

Wash rice in several courses of water,
drain and dry. Peel and chop onion.
Melt Crisco in stewpan; when hot add
onion, fry over gentle fire until light
fawn color, then add rice; shake pan
over fire for a few minutes, so as to
fry rice a little. Next add seasoning,
salt, pepper, nutmeg, and saffron;
moisten with little stock, and add
more as rice begins to swell. When
stock is used up, gradually add sauce.
When rice is tender mix in grated
cheese. It is then ready to serve. In
preparing this dish remember that
rice should be well done, and should
be neither too dry nor too moist.

January 2ii

Onion Soup
Roast Chicken, Chestnut Stuffing,

Giblet Sauce
Cranberries Celery au Jus

Baked Macaroni zvith Cheese

*Grapejruit Salad

Burnt Almond Ice Cream

Coffee

*Grapefruit Salad — Take out inside of
grapefruit, and cut edge of shell into
points; slice meat of fruit with 2 oran-
ges, 1 cup pineapple, 1 cup cherries,
}4 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 ^4 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

Coffee

*Salmon Croquettes — 1 pound can
salmon, J2 teaspoon salt, red pepper
to taste, }i cup crackercrumbs, l4
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

ICC

A Calendar of Dinners

sauce. The Crisco should be heated
until crumb of bread becomes golden
brown in 40 seconds.

.January 28

*Croules, a la Marie

Oyster Balls, Horseradish Sauce

Potato Souffle

Baked Cucumbers

Nut and Celery Salad

Chocolate Bavarian Cream

Coffee

*Croutes, a la Marie — Pass 1 small

tureen foie gras through fine wire

sieve. Put in basin, add 1 teaspoon

Crisco, pepper and salt to taste, and

then stir in gently yi a gill cream.

Pipe with a star tube on to round

croute of short crust; garnish with

pimientoes cut in strips and whipped

cream.

January 29

Lobster Canapes
Cream of Oyster Soup Crackers
Olives Celery

Planked Shad, Roe Sauce
Duchess Potatoes
Cucumbers, French Dressing
*Cabinet Pudding
Coffee
*Cabinet Pudding — S 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 Crlscoed paper
and place in steamer to cook until set.
This will take yi of an hour. Let
pudding stand 1 minute or 2 before
turning out. Serve with custard
sauce.

January 30

*Croutes, a la Rosamonde
Roast Tenderloin of Pork
Sweet Potatoes, Southern Style
Spinach, a la Creme
Parmesan Cheese
Apple Salad
Cranberry Pie
Coffee
*Croutes, a la Rosamonde — Take some
small round tomatoes, and cut in
slices ',4 inch 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 ,^1

Spinach Soup

*Irish Stew Baked Macaroni

Onion and Lettuce Salad

Cheese Puffs
Golden Parfait
Coffee
*Irish Stew — 1 pound middle neck
mutton, 2 pounds potatoes, 4 onions,
1 tablespoon Crisco, bunch of herbs,
pepper and salt, 1 tablespoon flour,
1 teaspoon chopped parsley, and cold
water.

Put Crisco into saucepan with 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,

156

A Calendar oj 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 Nlutton with

Mushrooms

Boiled Potatoes

Spinach Garnished with Hard-Cooked

-Egg-f

Spiced Currants

Carrot Salad Coffee Jelly

Cojjee

*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; bod 8 minutes;
dish mutton with mushrooms*round,
and gravy strained over.

February 2

* Artichoke Soup

Fried Fillets of Fish, Sauce Tartare

Riced Potatoes

Onions Stujfed with Nuts

Egg Salad Toasted Cheese

Russian Charlotte

Cogee

* 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 IS 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 -.

Consomme du Barry
Roast Ribs of Beef

*Franconia Potatoes
Corn Cakes
Mashed Turnips

Radish Salad
Marshmallow Pudding
Coffee
*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
Coffee
*Anchovy Fritters — Pound yolks 2
hard- cooked eggs with yi 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 with grated Parmesan

157

A 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

Broiled Smelts

Chicketi, a la Florentine

Brussels Sprouts with Cheese

Spanish Salad Cheese Loaf

*Date Souffle

Coffee

*Date 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.

Februarv

Rose and White Radishes with Butter

Cream of Alutton Soup

Baked Bluefish, Breslin Style

* Planked Chicken

Jerusalem Artichokes Saute

Apple and Cress Salad

SnozD Pudding with Chocolate Sauce

Cofflee
*Planked Chicken — Cream together
^ cup Crisco, 1 teaspoon minced
onion, y^ tablespoon each of minced
red pepper, green pepper, and pars-
ley, }4 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
pyramids. Brush over with beaten
egg diluted slightly with water, and
place chicken in center. Peel and
saute 8 large mushroom caps, place on
chicken (which has been spread with

prepared butter), place in very hot
oven to brown potatoes and finish
cooking chicken. Serve on plank at
once.

.t'eoriiary 7

Crab Canapes

St. Germain Soup

*Braised Fillet of Beef

French Bean Salad

Bar-Le-Duc Cream

Fruits Nuts

Biscuits Cheese Coffee

*Braised Fillet of Beef — Tie up fillet of

beef neatly with string and put in

stewpan, bottom of which has been

well Criscoed and lined with thin

slices fat bacon and 2 sliced onions.

Cook for 20 minutes, then barely

cover with stock, add 1 wineglass of

sherry, and bring to a boil; then add 1

small onion stuck with cloves, 1 small

turnip, 1 carrot, 1 bouquet of herbs, 1

tablespoon Crisco, salt and pepper to

taste.

Let meat simmer gently in this for
lyi to 2 hours. For garnish, take
equal quantities of French peas and
string beans, artichoke bottoms, new
carrots and turnips. Cut latter in
uniform shapes with fancy vegetable
cutter, and cook them separate in
consomme. Strain off about yi 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.

Faubonne Soup

Baked Fish

Grenadins of Veal

Roast Pigeons Endive Salad

*Fruit Snowballs

Coffee

*Fruit Snowballs — Cream y^ cup

Crisco with yi cup sugar, add ^

158

A Calendar of Dinners

cup milk, 1 cup flour, 1 teaspoon
baking powder, and 3 stifily beaten
egg whites. Mix and divide into
small Criscoed molds, cover with
Criscoed 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 <»

Petite Marmite

*Goulash of Feal

Caulifiozoer, Cream Sauce

Braised Endive Orange Salad

Mousseline Pudding

Coffee

*Goulash of Veal — lyi 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 o(F
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 be.st 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

*iraldorf Salad

Jellied Figs Nut Cookies

Coffee

*Waldorf Salad — 1 quart chopped
apples, 2 cups diced celery, 1^2 cups
blanched and shredded almonds,
and }i 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, J2 teaspoon salt and yl 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
5 egg yolks and yi cup thin cream if
whipping cream is unobtainable.

February 11

Cream Soup

Flounder au Gratin

Veal CutletSy Brown Gravy

Creamed Potatoes

Cauliflower Polonaise

Radish Salad

*Friar's Omelet

Coffee

*Friar's Omelet — Peel and core 1
pound cooking apples, and boil to
pulp with little water and sugar.
When nearly cold add 1 tablespoon
Crisco and 1 or 2 well beaten eggs.

Crisco a pudding dish and coat
thickly with breadcrumbs. Pour
in mixture and cover thickly with
more breadcrumbs. Cook in oven for
^i of an hour. A little lemon peel
can be added if liked.

February 12

Gravy Soup

Fish Souffle

Beef Olives

Braised Turnips Carrots

Potato Puff

Apple and Grapefruit Salad

*Coburg Pudding

Coffee

*Cohurg Pudding — 3 cups milk, J^
cup rice, 1 cup boiling water, 1 egg, 4
tablespoons sugar, 1 teaspoon pow-
'dered cinnamon, 1 tablespoon Crisco,
and >^ teaspoon salt.

159

A Calendar of 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-
ding.

February 1.3

*Bombay Toast

Boiled Halibuty Lobster Sauce

Roast Capon Beet and Potato Salad

Cheese Ramekins

Peach Border

Coffee

*Bombay Toast — Fry the required

number of croutes in Crisco. When

cold spread with paste of pounded

chicken and cream. Chop some

capers, and lay in a thick line across

the chicken paste. On one-half put

grated yolk of hard-cooked egg, on

the other half put grated white of

hard-cooked egg, and serve.

Saint Valentine's Day

"ebruary ^ ''

Cupid Canapes

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

Kumquat and Celery Salad
Tulti Frutti Ice Cream Mints

Coffee
*Supreme of Chicken — Remove breast
meat from 2 young chickens and trim

into shape. Sprinkle with salt and
pepper, dip in cream, roll in flour and
saute in Crisco until delicately
browned. Place in small pan, dot over
with Crisco, and bake until tender.
Remove to cutlet-shaped pieces of
hot boiled ham (cut very thin), gar-
nish top of each with 3 short stalks
of asparagus, seasoned with Crisco,
and pour around following sauce:
Melt 3yi tablespoons Crisco, add
iyi tablespoons flour, and stir until
well blended; then pour on gradually
while stirring constantly 1 cup
chicken stock and }4 cup cream.
Bring to boiling point, season with
salt and paprika, and add yolkof 1 egg.

Swedish Soup Poached Eggs on Top

Stuffed Breast of Veal

Stewed Tomatoes Fried Carrots

* Apple Tartlets

Coffee

*Apple Tartlets — Line some tartlet

tins with Crisco pastry. Fill with

stewed apples to which a little melted

Crisco and grated nutmeg have been

added. Cover with a meringue and

brown in the oven for a few minutes.

February \h

Consomme Colbert

Braised Mutton Cutlets with Kidneys

Stuffed Potatoes *Salsify Fritters

Spinach Salad

Cheese Balls

Meringues, a la Chantilly

Coffee

*Salsify Fritters — 3 heads salsify,

lemon juice, salt, 2 tablespoons milk,

1 tablespoon melted Crisco, fried

parsley, 4 tablespoons flour, and 2

eggs. Wash, scrape, and soak the

salsify in cold water seasoned with

salt and lemon juice to taste. Boil

in salted, acidulated water until

tender. Take it up when done, drain,

and cut the salsify into pieces all the

same size. Sieve the flour into a

basin, work in the yolks of the eggs,

the milk, and the melted Ctisco.

Beat to a smooth batter, season with

salt and pepper to taste. When ready

160

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.

jtebruary j.7

Strained Gumbo
Oyster Souffle
*Calfs Head, Vinaigrette
Baked Eggplant String Beans

Russian Salad Ambrosia

Coffee
*Calf's Head, Vinaigrette — Clean and
scald }4 a calf's head. Cover with
water and boil yi 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,
y^ 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

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

Cut the croutes of bread out of
slices of stale bread with a round
cutter 2 inches across. Fry the

bread a golden color in hot Crisco,
Cut up cheese; put it into a mortar
with Crisco, and pound until it
becomes a smooth paste; then season
with salt and red pepper to taste.
Add the mustard and sherry. When
all ingredients are thoroughly mixed,
put it on the croutes of bread; place
them in oven until hot through, then
serve at once.

* Afulligatawney Soup
Roast Pork, Frozen Apple Sauce
Potatoes Creamed Onions

Indian Salad
Toasted Biscuits Cheese

Mocha Souffle
Coffee
*Mulligatawney Soup — Saute in 1
tablespoon melted Crisco, 1 minced
onion, 1 tablespoon minced cooked
ham, 3 cloves, }4 carrot, and 1 stick
celery, minced fine, l^ 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 yi 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

Griddled White Potatoes

*Stewed Lettuce

Oyster Salad Cheese Relish

Pineapple Cream

Cofee

*Stewed Lettuce — Wash the desired

number of heads of lettuce, cutting

off the stallcs at the roots, and put

into a saucepan with 1 onion shced,

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.

- lion's Birthday

February 22

Cherry Cocktail

Olives Salted Nuts Oyster Soup

Fried Chicken, Cream Gravy

Peas Szveei Potatoes

White Grape Salad Beaten Biscuits

* Washington Pie

Martha Washington Fruit Cake

Fruit Punch

Coffee

*Washington Pie — ^ cup sugar, 1

tablespoon Crisco; beat together

thoroughly; add ^ cup sweet milk, 2

fups 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 Crape Salad
Cheese Balls

Russian Jelly
Coffee
*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 more. Dip them then,
into melted Crisco and broil over a
clear fire. Meanwhile, chop 2 green
peppers, freed from their seeds, and
fry with H a teaspoon chopped onion
and 1 tablespoon chopped parsley in
Crisco till the pepper is quite done,
having no more moisture, or Crisco
that IS in the pan, than is necessary
to cook the green peppers. Dish the
kidneys and surround with the sauce
of green peppers

Vegetarian
February 24

Cream of Celery Soup

*Mock Veal Roast Stewed Turnips

Asparagus Salad

Cheese Crackers

Apple Pie

Coffee

*Mock Veal Roast — }i 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 boll; 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.

S'eDruf'

Clam Broth with Whipped Cream

Boiled Fish Dressed Cucumbers

Panned Chicken

Riced Potatoes *Stuffed Green Peppers

Celery and Lettuce Salad

Caramel Rice Pudding

Coffee

*Stuffed Green Peppers — 6 large green

peppers, 1 pint boiled rice, 1 tomato,

1 tablespoon Crisco, 1 medium-sized

onion, and 1 teaspoon salt. Cut the

162

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

Cojjee

*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 Cofee

*Cabbage Salad — Shave 2 cups shred-
ded cabbage in thin strips or chop
fine and mix with the following
dressing: 2 tablespoons Crisco, 14
cup hot vinegar, 1 teaspoon dry
mustard, 1 tablespoon sugar, 1 tea-
spoon salt, yk teaspoon pepper, yi
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 cup cold boiled ham

or tongue, 5 tablespoons Crisco, 2
tablespoons flour, yi cup cream, yi
cup chicken broth, a yl cup chop-
ped nut meats, salt and paprika
to taste, and 4 eggs beaten sepa-
rately.

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

Coffee

*Toad in the Hole — 2 cups flour, yi
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 3,^ 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

Siveet Omelet

Coffee

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

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.

Vegetarian

March 3

*Grilled Mushrooms
Vegetable Soup

Cheese Omelet
Baked Beans

Iced Asparagus
Fruit in Jelly
Coffee

*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
juice.

March 4

Spanish Soup

*Baked Stuffed Heart

Mashed Potatoes Fried Beets

Red Cabbage Salad

Orange Pudding

Coffee

*Baked Stuffed Heart — Take an ox
heart and season it inside with salt
and pepper, and fill it quite full of
herb forcemeat; fasten it up with a
needle and string, rub the heart over
well with melted Crisco and fold it
up in a well Cnscoed 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.

*Scotch Broth

Browned Veal Knuckle

Riced Potatoes Buttered Parsnips

Olive and Lettuce Salad

Cheese Straws

Apricot Parfait

Coffee

*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.

164

A Calendar of Dinners

Vegetarian

March 6

Spinach Soup

*Egg Cutlets, Cream Sauce

Potatoes Brussels' Sprouts

Tomatoes, French Dressing

Cheese Fingers
Sultana Pudding Coffee

*Egg Cutlets — Put 2 tablespoons 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 Coffee

*Tapioca Puree — 1 quart white stock,

or half stock and half milk, J4 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
serve.

March 8

Turnip Soup

Beef Stevi with Dumplings

Parsnips Mashed Potatoes

Russian Salad

Cheese Crackers

*Bird's Nest Pudding Coffee

*Bird's Nest Pudding — 3 eggs, ^ cup
flour, 6 tablespoons Crisco, ^ cup
sugar, yi 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-
ly 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 ar« made by
either filling some egg-molds with
blanc-mange, or by emptying out
some eggs, and using the shells.
The eggs must be emptied through as
small a hole as possible. When set,
the shells are broken away carefully.

March 9

*Veal and Ham Pie

Baked Sweet Potatoes Fried Parsnips

Salad of Canned Asparagus Tips

Cheese Fritters
Caramel Pudding with Meringue
Coffee
*Feal and Ham Pie — \}4 pounds
veal, 2 hard-cooked eggs, few grains
red pepper, dust of powdered mace,
yi teaspoon grated lemon rind, yi
pound ham, 1 tablespoon flour, 1
teaspoon salt, 6 whole peppers,
powdered sweet herbs, and pastry.

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A Calendar of Dinners

Cut veal and ham into very thin
pieces; mix on a plate, flour, salt,
pepper, sweet herbs, lemon rind, red
pepper, and mace, roll in this 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 }4 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.
IVIarch 10

Cream of Cabbage Soup

Celery Olives

* Halibut, a la Poulette, IVhite Sauce

Baked Potatoes

Macaroni, Italian Style
Chicory Salad Cheese Crusts
Plum Pudding Coffee

*nalibut, alaPoulelle — Slice of halibut,
weighing 2 pounds, 34 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
lyi 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.

iMarch 1!

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, }4 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 all the
water; rub through the sieve with a
wooden spoon; put spinach into a
saucepan, with seasoning, butter,
and cream. The spinach may be
prepared as above and mixed with
white sauce instead of cream; garnish
with fried croutons.

March 12

Porterhouse Steak, Maiired' 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, }^ teaspoon salt, 1
tablespoon Crisco, % teaspoon cin-
namon, 1 tablespoon lemon juice,
and grated rind of yi lemon.

March li

Baked Stuffed Haddock
Julienne Potatoes Creained Cucumbers

Egg Salad
*SteamedGraham Pudding, Hard Sauce

Coffee
*Steamed Graham Pudding — 14 cup
molasses, yi cup milk, 1 egg, yi cup
Crisco, lyi cups graham flour, yi
teaspoon soda, 1 teaspoon salt, 1 cup
stoned and chopped dates.

Melt Crisco, add molasses, milk,
egg well beaten, dry ingredients,
mixed and sifted, and dates; turn
into Criscoed mold, cover, and steam
lyi 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

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A Calendar 0/ 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

Coffee

*Sardine Canapes — Take 6 or 8
sardines, mash up with yolk of a
hard-cooked egg, pepper and salt to
taste, a little lemon juice and 1 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.

St. Patrick's Day

March 17

Irish Potato Bisque

Olives

Salted Pistachio Nuts

*Boiled Salmon, Parsley Sauce

Mashed Potatoes

Brussels Sprouts

Shamrock Salad

St. Patrick's Pie

Green Frosted Cakes

Green Mints

Coffee

*Boiled Salmon — Put the salmon in
enough boiling water to cover, add
1 teaspoon salt to each quart of
water; boil 1 minute, then draw
on one side, and simmer slowly until
cooked, allowing 10 minutes to the
pound; drain thoroughly, and serve
on folded napkin; decorate with
parsley.

Serve with parsley sauce. For
sauce. Blend 2 tablespoons Crisco
with 2 tablespoons flour, add 1 cup
milk, salt, pepper, and red pepper to
taste, stir till boiling, then boil 8
minutes, add 2 tablespoons chopped
parsley, mix well and use.

March 16

*Clam Bisque Crackers

Codfish Balls

Escalloped Tomatoes

Cucumber Salad

Bermuda Onions

Custard Pie

Coffee

*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 18

*Broiled Spanish Mackerel

Grilled Guinea Chicken

Candied Sweet Potatoes

Baked Eggplant

Cold Asparagus, Vinaigrette

Devilled Cheese

Macedoine of Fruits

Coffee

*Broiled Spanish Mackerel — Split a
good-sized Spanish mackerel down
the back, clean and wipe as dry as
possible, leaving the head and tail
on or off, as desired. Sprinkle well
with salt and pepper. Rub the wire
broiler with Crisco and lay on this,
flesh side up. Turn when the flesh
is tender and broil on the skin side
until brown and crisp, and serve
with cucumbers dressed with oil and
lemon juice.

167

A Calendar of Dinners

March 19

*Chickens Stewed with Olives
Chartreuse of Spinach

Baked Squash
Asparagus Salad '

Rhubarb Tarts
Coffee
*Chickens Stewed with Olives — Cut 2
young chickens into joints and put
to cook in 3 pints of water with 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
yi a pint of it for sauce. Put this
into the frying pan in which chickens
were fried, thicken it a little, and
into It put 2 dozens olives, chopped,
and 1 tablespoon capers. When it is
quite hot and smooth pour over
chickens and serve.

March 20

*Princess Soup
Veal Chops, Horseradish Sauce
Fried Carrots
Baked Asparagus Tips
Spinach Salad-
Peach Mousse
Coffee
*Princess Soup — Chop very fine 1
cup sorrel, and cook in 1 tablespoon
Crisco. Add }4 teaspoon sugar, }4
teaspoon tarragon or white wine
vinegar, 1 teaspoon salt, 1 table-
spoon flour, and when boiling add 1
pint hot water. Cook for fi hour,
then add 1 quart white stock and a
grating of nutmeg and dash of red
pepper. Bring to a boil, add beaten
yolkofl eggand 1 cup cream and serve.

March 31

Baked Shad Roe with Bacon
*Broiled Lamb Chops, Mint Jelly Sauce
Cucumbers Baked Asparagus Tips
Shrimp Salad
Rice Souffle
Coffee
*Broiled Lamb Chops — Trim and 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
served.

March 22

Czarina Soup
^Guinea Hen, Roasted
Mashed Potatoes Creamed Onions
Dandelion Salad
Frozen Pudding Coffee

*Guinea Hen, Roasted — Truss 2
guinea hens, cover breasts with thin
slices of bacon, and put in roaster
and bake, basting often until tender.
Remove bacon and brown. Melt in
roasting pan 2 tablespoons Crisco,
stir in 2 tablespoons flour, pour in
gradually 2 cups scalded cream, and
stir constantly. Strain, season with
salt and white pepper, and, if liked,
a tiny grain nutmeg, and pour this
over guinea hens, or pass separately.
Serve with these, potato balls of uni-
form size, which have been sauted
in Crisco and sprinkled with chopped
parsley.

March 23

Cream of Cauliflower Soup
Flounder au Gratin
*MuUon Cutlets, a la Soubise
Potatoes Tossed Tomatoes

Combination Salad
Apple Dumplings Coffee

*Mut1on Cutlets, a la Soubise — 6 mut-
ton cutlets, }-2 cup dried beans,
brown sauce, 2 onions, 3 tablespoons
Crisco, and ji 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

168

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

Coffee

*Braised Fillet of Veal — iyi pounds

veal, yi pound larding bacon, 1

onion, 1 carrot, 1 turnip, }4 lemon,

forcemeat, stock and a little celery.

Remove bone, fill in cavity with
forcemeat. Cut some even strips
of bacon yi 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 tablespoohschopped
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 Stetved Corn

Watercress, French Dressing

Cheese Biscuits Ginger Pudding

Coffee

*Boiled Cod — Wash the fish (about

2 to 3 pounds cod), and put into a

fish-kettle, containing enough boiling

water to cover it. Add some salt,
bring quickly to boil; then draw pan
to side of fire, and let it stay in hot
water until cooked. Do not let
water boil or simmer again. Cod
cooked in this way has a much finer
flavor than if it is allowed to simmer
or boil. Take up fish on drainer,
slide it on to a hot dish on a folded
napkin, and serve garnished with
sprigs of crisp parsley. Send to
table with oyster sauce, which is
made as follows: 4 tablespoons
Crisco, 6 tablespoons flour, 1 small
onion, yi carrot, 12 whole peppers,
j4 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
froni 10 to IS minutes. Take out
bouquet; rub sauce through a sieve.
Take 10 oysters and their liquor and
put into a saucepan and bring to
boiling point. Then take the oysters
and cut each in quarters. Heat the
sauce and add the oyster liquor,
reduce, well, strain and return to
saucepan; stir in 1 yolk of egg, bind,
and then add oysters and lemon
juice. Stir till hot, but it must not
boil. Season to taste and serve.

March 26

Pepper Cocktail

*Fried Pigeons

Baked Onions Mashed Potatoes

Celery and Nut Salad

Cheese Custards

Orange Ice Cream

Coffee

*Fried Pigeons — 4 pigeons, yi pound
sausage meat, 1 egg, carrot, turnip,
onion, celery, mace, and cloves.
Empty and split pigeons in halves,
lengthways; remove 1 joint of wing
and of leg, and truss neatly; wash
thoroughly.

169

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.

3^ at a time, stirring until well
mixed, then beating until smooth
and glossy.

March 28

Anchovy Eclairs

* Planked Shad, Butter Sauce

Cucumbers Potato Puff

Asparagus Salad

Cheese Sandwiches

Cafe Par fait

Coffee

*Planked Shad — Clean and split
down the back a good 3-pound shad.
Heat plank very hot, lay fish upon it,
skin side down, or that portion will
be raw. The hot plank cooks it.
Brush flesh carefully over with olive
oil, then sprinkle with salt and 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

*Creamed Turnips

Sweet Potato Croquettes

Apple Salad

Cheese Straws

Marmalade Ice Cream

Coffee

*Creamed Turnips — Wash turnips,
and cut in }4 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, yi 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

*Duchesse Potatoes

String Beans

Watercress, French Dressing

Cheese Biscuits

Lemon Meringue Pie

Coffee

*Duchesse Potatoes — V/ash, 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.

170

A Calendar of Dinners

March 30

Cream of Barley Soup

*English Chicken Pie

Broiled Tomatoes

Cucumber Salad with Red Peppers

Biscuits Cheese

Coffee

*English Chicken Pie — 1 chicken, yi
pound veal fillet, 4 ounces bacon,
3 hard-cooked eggs, yi pound mush-
rooms, 2 tablespoons Crisco, pepper
and salt to taste, chopped parsley,
puflF-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

Coffee

*Broiled Lobsters — Kill lobsters by
cutting tails off with one stroke of
the knife, just where they join the
body. With another clean cut

divide each lengthwise into 2 equal
parts, shell and all. Take out coral,
the one long intestine and stomach.
Crack claws with a hammer. Put
within a Criscoed broiler, split side
downward, and broil over fire. As
soon as juice begins to run freely
withdraw long enough to baste
liberally with melted Crisco, and
return to fire, turning often to keep
in juices. Cook about 10 minutes on
split or flesh side, and 8 upon other.
Have ready sauce made by rubbing 2
tablespoons Crisco to cream with
lemon juice and finely-minced parsley,
adding little red pepper, and baste
lobsters with this while hissing hot.
Serve half lobster to each guest.

April 1

*Fried Oysters, Tartare Sauce

Roast Guinea Hens

Rice Croquettes en Surprise

Lettuce, Asparagus and Red Pepper

Salad

Cheese Wafers

Pineapple Mousse

Coffee

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

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A Calendar of Dinners

Emergency Soup

*Veal Pot Pie Baked Dumplings

Cabbage Salad

Cheese Crackers

Fruit Jelly, Whipped Cream

Cofee

*J'eal Pot Pie — Wipe piece of veal
from slioulder; 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
fiour and w'ater, over whole. Dump-
lings may be steamed 15 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 }4 ' 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

Coffee

* 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 l4 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

Brozvn Soup

Mousse of Ham

Veal Olives

Mashed Potatoes Spinach

Pear Salad

Cheese Ramekins

* Rice Souffle Fruit Custards

Coffee

*Rice Souffle — 4 tablespoons ground

rice stirred to smooth paste with ^

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 w'ell whisked

whites of 4 eggs. Mix all thoroughly,

place in a Criscoed souffle dish, and

bake for J-2 hour. Serve instantly.

April 5

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

Cress and Orange Salad
Iced Castle Puddings
Coffee
*n''hite Soup — 2 small onions, 1
turnip, 1 pound potatoes, 1 stalk
celery, 2 small parsnips or artichokes,
3 pints water, j4 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

172

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

*Sweelbreads with Mushroom Puree

Boiled Bermuda Onions

New Green Peas

Lettuce and Radish Salad

Fried Cornstarch Pudding

Coffee

*Sweethreads zoiih 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 yi pint of cream and
yi 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.

AprU 7

Grilled Brook Trout

*Spring Lamb Steak, a la Minute

Lentil Croquettes

Potato Rissoles

Grapefruit Salad

Cheese

Crackers

Golden Parfait

Coffee

*Spring Lamb Steak, a la Minute — Rub
some fillets of spring lamb steak with
salt and pepper, and fry them gently
in 3 tablespoons Crisco which has
been melted in an iron frying pan,
until thoroughly cooked. Remove
from frying pan and keep hot. Put
12 large fresh mushroom caps in pan
and cook until tender, adding }i

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

April 8

*Red Pottage

Boudins of Ham with Peas

Roast Ribs of Beef Yorkshire Pudding

Potatoes ,

Cauliflower

Chiffonade Salad

Rhubarb Tart and Custard

Coffee

*Red Pottage — }4 a pound dried
beans, 1 teacup tomato puree, 1
beet, 2 tablespoons Crisco, 2 onions,
piece of celery, 1 small piece of
parsnip, 2 quarts good stock. Put
Crisco in saucepan then add onions,
celery and parsnip; cook a little, do
not let it get very brown, then add
dried beans, tomato puree; sliced beet
and add pepper and salt to taste and
then stock, and boil till all is tender.
Rub through a fine sieve, reheat and
serve.

April 9

*Corn Chowder

Broiled Steak

Baked Potatoes

Horseradish, Cream Dressing

Scalloped Tomatoes

Celery Salad

Cherry Sponge

Coffee

*Corn Chowder — 1 can corn, 1 cup
salt pork cut in cubes, 1 cup potatoes,
yi cup chopped onions, salt and red
pepper to taste, 3 cups water, 2 cups
milk, 1 tablespoon Crisco, 1 tablespoon
flpur, and yi cup crackercrumbs.
Cook salt pork in frying pan for 5
minutes; add onion and cook until a
yellow color. Parboil potatoes S
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.

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A Calendar of Dinners

April 10

Puree of Black Beans

Baked Macaroni * Potato Puff

Cabbage Salad

Cheese Puffs

Spice Jelly, Whipped Cream

Coffee

*Potato Puff — Prepare 2yi 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.

teaspoon sugar, yi cup cut cucumber,
cooked, and 1 teaspoon chopped
tarragon.

Trim peas, carrots and cucumbers
with round cutter, size and shape of
peas. Cbok 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 11

Bean Soup

Globe Artichoke with Sauce Hollandaise

Stuffed Peppers Potato Straws

*Grilled Tomatoes

Pimiento Salad

Fruit Assorted Cakes

Coffee

*Grilled Tomatoes — Wipe tomatoes,
spread little Crisco on each with a
knife, and set on grill pan near
to clear fire. Turn often, basting
or keeping moist with Crisco. Whole
tomatoes cook in 7 to 10 minutes,
according to size. Sliced ones in
about 5 minutes. When meat or
ham is being grilled tomatoes will
cook in pan underneath the grid on
which meat rests.

April 12

* Hollandaise Soup
Escalloped Potatoes Vegetable Pie
Celery Patties

Romaine Salad
Chocolate Tapioca
Coffee

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

April 13

Indian Soup Rice

*Mock Goose, Apple Sauce

Stewed Celery

Pineapple Salad

Rhubarb Pie

Coffee

*Mock Goose — 2 cups breadcrumbs, 2
cups dropped black walnuts, 2 cups
boiled rice, 6 hard-cooked eggs, 3 raw
eggs, 1 tablespoon grated onion, salt,
pepper and grated nutmeg to taste.
Put breadcrumbs in saucepan with
2 cups water; cook for a few minutes;
add hard-cooked eggs, chopped;
take saucepan from fire and add
black walnut meats and the rice.
When this is well mixed, add raw
eggs, slightly beaten, and seasonings.
Form this into shape of a goose,
reserving portions for legs and wings.
Take a tablespoon of mixture in your
hand and press it into shape of a
leg; put piece "of dry macaroni into
it for bone and fasten it to goose.
Do other side same way. Form
remaining portions into small pieces
looking like wings tucked under;
press them to side of goose. Brush
goose over with melted Crisco and
bake for 1 hour. Serve with apple
sauce.

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A Calendar of Dinners

*Lobstef Newburgh

Glazed Sweetbreads
Loin of Lamb, Roasted, Mint Sauce
Asparagus Potato Croquettes
Pineapple Sherbet Coffee
*Lobsier Newburgh — 2 pounds lobster,
yi cup Crisco, salt, red pepper, and
grated nutmeg to taste, 1 tablespoon
sherry, 1 tablespoon brandy, }i cup
cream, and 2 egg yolks. Remove
cooked lobster meat from shell and
cut in slices. 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.

*Stemed Chicken

Baking Powder Biscuit

Spinach Buttered Parsnips

Celery and Orange Salad

Cheese Relish Ribbon Jelly

Coffee

*Stewed Chicken — Draw, singe, and

joint a stewing chicken. Season

pieces with pepper and salt and cover

• with boiling water. Cover and stew

gently until tender.

Remove chicken. Place pieces in a
colander on a plate in oven to drain,
and thicken gravy by adding 1
tablespoon flour rubbed with 1
tablespoon Crisco. Add salt and
pepper to taste, a little chopped
parsley and- 1 cup milk. Beat an
egg until light; pour on it part of
gravy, beating carefully to prevent
lumps; return to remainder of gravy;
bring to boil and pour over chicken.

April 16 ^

Oyster Bisque

*Mackerel, a la Claudine Radishes

Corn Peas Potatoes

Lettuce and Pepper Grass Salad

Cheese Balls Princess Pudding

Coffee

*Macherel, 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 IS minutes, then take up and
serve on hot dish with the following
sauce: Take 1 cup brown sauce, 2
tablespoons capers, pinch chopped
parsley, four anchovies rubbed
through sieve, 1 teaspoon glaze, and
1 chopped shallot, 3 or 4 shredded
button mushrooms; boil up and 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, }4 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

Coffee
*Carrot Fritters — Have nice, young,
tender carrots, clean and scrape
them carefully, and cut each one in
two lengthwise. Put to boil in salted
water. Take up, drain and cool,
and make a frying batter as follows:
Beat up 1 egg, sift in 1 cup flour, ^
cup milk, pinch of salt, and 1 table-
spoon melted Crisco. Mix till smooth
and glossy. Allow to stand in cool

175

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

Cauliflomer and Red Pepper Salad

Moulded Pears, Whipped Cream

Coffee

* Kidney Soup—}4 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 2% hours. Strain out solid
parts, pound them to a paste, and
rub this through fine wire or hair
sieve. Rinse out pan, mix flour
smoothly and thinly with little of
strained soup. Reboil rest of liquid,
pour in flour, and stir it till it boils.
Cook for ten minutes and carefully
skim it. Then mix in smoothly
sieved meat, add seasoning, reheat
soup without boiling it after adding
meat, and it is • ready to serve.
Water can replace stock; if so, add
piece of carrot and turnip and bunch
herbs to soup, but do not pound or
sieve these. A more delicate soup is
made with four or five sheep's kid-
neys instead of ox kidney. Add
little caramel coloring if needed.

April 20

Celery Soup

*Braised Ox-Tongue

Baked Potatoes Mashed Turnips

Cold Slaw Cheese Wafers

Rice Mousse Coffee

*Braised Ox-Tongue — 1 ox-tongue, 1

pint stock, 1 onion, 1 small carrot, 1

bouquet garni, 1 clove, }4 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, dish, and
pour sauce over, and serve. Mashed
potatoes, spinach, or peas served with
tongue is a great improvement.

The piquante sauce is made as fol-
lows: 4 shallots, 3 mushrooms, 1 bay
leaf, yi carrot, sprig thyme, 2 table-
spoons Crisco, 4 tablespoons vinegar,
half pint brown stock, }4 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
thymCi 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.

AprU 21

*Mock Turtle Soup

Beef, a la Mode Potatoes

Cauliflower Beet Salad

Cheese Wafers Rhubarb Shorttake

Coffee
*Mock Turtle Soup—yi calf's head, 2
pounds shin beef, small knuckle veal,
3 tablespoons Crisco, }4 cup flour, 1
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 S or 6 hours; then wash well

176

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 off stove and add stock by
degrees; stir over fire until it boils;
put it at corner of stove to simmer
for 20 minutes; skim and strain it.
Cut head into small square pieces and
warm up in soup; add sherry, red
pepper, and salt to taste. Turn it out
into tureen, then put in some very
small quenelles, made with teaspoons,
and poached for 10 minutes in water.

Vegetarian

April 22 ■

Calcutta Bisque

Tomatoes Casino

*Asparagus Loaf, Bechamel Sauce

Leeks in Butter Roast Potatoes

Cherry Salad

Cheese Crackers Coffee

* Asparagus Loaf — Crisco thoroughly
a charlotte russe mold, X 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 S minutes. _ Remove from fire,
add 1 cup cooked asparagus tips and
4 eggs thoroughly beaten. Turn
mixture into mold, set in pan of
hot water and cook in a moderate
oven about 30 minutes or until
center is firm. Turn loaf on hot dish,
arrange about it, little oblong pieces
of bread that have been dipped in

beaten eggs and milk and browned.
Pour sauce around it and serve at
once.

Vegetarian
April 23

Julienne Soup

Creamed Salsify Patties

Mushrooms in Casserole

Mashed Potatoes Green String Beans

Orange Fritters *Sv>iss Pudding

Coffee

*Swiss Pudding — \}4 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
cold.

Vegetarian
April 24

Cream of Pea Soup

Ladies' Cabbage in Ramekins

Chestnut Puree

Mock New Potatoes *Creamed Beets

Banana Salad

Marshmallozv Pudding

Coffee

*Creamed Beets — Boil 8 medium-sized
beets until tender, then remove from
saucepan and place them in cold
water, rub skins off carefully with
hands, cut in yi inch cubes. Make a
sauce of 2 tablespoons Crisco creamed
with 2 tablespoons flour and yi 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.

Vegetarian
April 25

Cream of Turnip Soup
*Bean Croquettes, Tomato Sauce
Savory Rice
Lettuce Salad, French Dressing
Stewed Prunes Coffee
*Bean Croquettes — 1 pint white beans,
yi 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.

AprU 26

Mushroom Canapes
*Chicken, a la King

Potato Croquettes
Tomato Mayonnaise
Cheese Drops Washington Pie
Coffee
*Chicken, a la King — }4 boiled chicken
(one pint in thick pieces), 2 table-
spoons Crisco, 2 fresh mushrooms,
1 cup cream, J^ 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 5 minutes. Add chicken,
heat through, add salt, wine and the
strips of peppers. (The chicken should
be removed from bone in long thick
pieces.) Beat yolks until light, add
cream, cook over boiling water or in
chafing dish, stirring constantly
until thickened, about 1^ minutes;

then pour over hot chicken- mixture
and serve at once on toast.

April 27

Fried Trout Radishes

*Grilled Chickens

Glazed New Potatoes Broiled Tomatoes

Stuffed Cucumber Salad

Cheese Sticks

Roman Cream

Coffee

*Grilled Chickens — Have small spring

chickens, clean and wipe well, and

split down back. Soak them for

an hour in olive oil that is seasoned

with an onion sliced,, some salt,

pepper, parsley and lemon juice.

Lift them from this dressing, and

without wiping at all, but sprinkling

over them a little flour, set to broil

over a clear fire. Melt 4 tablespoons

Crisco, add to it juice of 1 lemon,

glass of Madeira and tablespoon

cooked ham chopped as finely as it is

possible to get it. Have this sauce

hot, and put over chickens when

taking them up.

April 28

Clam Cocktail
Shad, Stuffed and Baked,

Brown Butter Sauce
Mashed Potatoes '
Beets Stuffed with Peppers
*Caramel Custard
Coffee
*Caramel Custard — 4 eggs and 1 yolk,
yi 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 coffee.
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 fla-voring. 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

178

A Calendar of Dinners

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

AprU 29

Vegetarian

Cream of Salsify Soup

Nitt Sausage, Brown Sauce

Grilled Sweet Potatoes

*Sour Cabbage

Apple and Prune Tart

Coffee

*Sour Cabbage — 2 quarts chopped

cabbage, 2 tablespoons Crisco, ^ cup

vinegar, salt and pepper to taste.

Soak cabbage in cold water for

1 hourj 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 S
minutes. Add Crisco, salt and
pepper to taste.

AprU 30

* Pepper Pot

Mutton Cutlets, Tomato Sauce

New Potatoes Lima Beans

Sliced Tomato Salad

Cheese Fingers Violet Mousse

Coffee

*Pepper Pot — A small knuckle of

veal, 1 pound cooked tripe, 1 onion,

2 medium-sized potatoes, 1 bunch
pot herbs, 1 cup Crisco, 3 quarts
cold water.

Wash veal and pot herbs and slice
onion, put them with water, in soup
kettle, on back of stove, where they
will come gradually to boiling
point. Allow to simmer 4 hours or
more. Strain a'nd 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 yi
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 water to make
dough stiff enough to roll out, cut in
small squares and boil in soup i4 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, yi teaspoon salt, yi

teaspoon sugar, 1 tablespoon Crisco,

1 tablespoon Hour, and 1 egg.

Melt Crisco; mix well with Hour;
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 yi hour.

May 3

Porterhouse Steak

Scalloped Potatoes with Onion

Artichokes, Hollandaise Sauce

* Daisy Salad

Roquefort Cheese

Lemon Ice Cream with Grated Pineapple

Coffee
*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, y^ 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

*Veal Loaf, Brown Sauce

String Beans Baked Tomatoes

Mexican Salad

Cheese Fingers.

Vanilla Ice Cream Strawierry Tarts

Coffee

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

Mix veal, sausage meat, Crisco,
and breadcrumbs together, season
liberally with salt and pepper, and
add egg. Mix thoroughly and add
gravy or stock gradually until it is
thoroughly moistened. Form into a
short thick roll, cover lightly with
flour, or, when economy is not an
object, coat with egg and 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 taith Peas

Potato Croquettes Caulifiozver

Bird's Nest Salad

Cheese Custard

Sultana Roll, Strawberry Sauce

Coffee

*Crown of Lamb with Peas — Select
parts from 2 loins containing ribs,
scrape flesh from bone between ribs,
as far as lean meat and trim off
backbone. Shape each piece in semi-
circle, having ribs outside and sew
pieces together to form a crown.
Trim ends of bones evenly and rather
short and wrap each bone in thin
strip fat scraps to prevent bone from
burning. Place on rack in dripping
pan with bowl in center of crown to
preserve its shape. Dredge with
flour, sprinkle with salt and pepper,
basting frequently with melted Cris-
co, and allowing 9 minutes to the

pound for roasting. Cover bones
with Criscoed paper. Remove paper
from bones before serving and fill
the center with peas. Place paper
frills on chop bones and parsley
around base. The center of crown
may be filled with potato balls,
French fried potatoes, or puree of
chestnuts.

May 5

*Hotch Patch

Baked Ham in Pastry

Mashed Turnips Potato Balls

Stuffed Tomato Salad

Caramel Ice Cream Cake

Coffee

*Hotch Potch — }i 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 them in with
Crisco, salt and pepper. There
should be enough vegetables to make
it rather thick. Boil for 2 hours, then
add scraped carrots, and boil for
another }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 Potatees

Lettuce Salad

Lemon Pudding, White Sauce

Coffee

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

180

A Calendar of Dinners

May 7 ^_ „ „

*Tomato Pot Roast

Beet Greens Boiled Potatoes

Spring Salad

Rhubarb Tutti Frutti

Maple Gingerbread

Coffee

*Tomato Pot Roast — Rub over with
flour surface of a 4-pound piece of
beef cut from lower round, and season
it with salt and pepper. Finely chop

2 onions and fry them until brown in

3 tablespoons melted Crisco. 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
lunch.

May 8 ^ , „ „

Cream of Beet Soup

Cold Pot Roast Stuffed Potatoes

String Bean Salad Stewed Apricots

*Black Chocolate Cake

Coffee

*Black Chocolate Cake — 1^ cups
sugar, 2 eggs, yi cup Crisco, 4 squares
chocolate, \}4 cups flour, measured
after sifting, 3 teaspoons baking
powder, 1 teaspoon salt, }4 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 Blueff,sh

*Souffle Potatoes Spinach

Radish Roses

Coffee Jelly, Whipped Cream

Sponge Cakes Coffee

*Souffle Potatoes — Select 6 large even-
sized potatoes, wash and scrub them,

and when dry bake them in hot
oven until done. Cut off small
portion of skin and remove inside
part while hot. Rub them quickly
through sieve into a basin, add
1 tablespoon cream, 1 tablespoon
Crisco, salt, pepper, nutmeg to taste,
and. work in 4 yolks of eggs.

Beat whites of eggs to stiff froth,
and stir lightly into mixture. Fill
potato shells with this, and bake
slowly for about }4 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 Gratin
*Baked Bananas
Bread Cheese

Coffee
*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, ^ cup sugar, and 2
tablespoons lemon juice. Baste ba-
nanas with ^ the mixture. Bake 20
minutes in slow oven, basting during
baking with remaining mixture.

May 11

Fish Soup
Salt Cod Fish Balls
Steamed Brown Bread
Dressed Shredded Cabbage
*Cream Pie
Coffee
*Cream Pie — 3 eggs, 3 tablespoons
sugar, 3 tablespoons flour, 1 table-
spoon Crisco, Xyi 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.

181

A Calendar of Dinners

May 12

Fried Fish, Tartare Sauce
Calves' Tongues Sorrel Puree

French Pigeon Pie
*Macaroni, a I'ltalienne
Polish Salad
Apricot Parfait
Coffee
*Macaroni, a I'ltalienne — }4 pound
macaroni, 2 tablespoons flour, 2
tablespoons Crisco, salt and paprika
to taste, J4 cup brown stock, }i cup
tomato pulp, and ^ 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

Coffee
*Fruit Tart— 2 pounds fruit, 1 cup sugar,
ginger, 2 cups flour, 6 tablespoons
Crisco, and baking powder. If tart
is to be made of rhubarb, it should
be well washed (not skinned) and
cut up in inch lengths, packed
tightly into dish, sugar sprinkled
among it, also }4 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, ^ teaspoon
baking powder, 6 tablespoons Crisco,
and crumble latter among flour until
all lumps have disappeared, then
pour i^ cold water to make stifle
paste; turn it out on board and

roll It a little larger than size of dish;
after wetting it, cut off band of
paste to put round edge of dish; wet
band again and place remainder
paste on. Press it down very lightly,
to make edges adhere; pare and notch
them neatly according to taste; brush
top with cold water, and dust fine
sugar over, then put in oven to bake
for 1 hour. When fruit tart begins to
boil out at side it is usually ready.

May 14

*Spring Soup
Slices of Galantine of Beef
Lettuce and Egg Salad
Cheese Toast
Bananas in Custard
Coffee
*Spring Soup — 1 large lettuce, 12
spring onions, 2 tablespoons Crisco,
1 pint milk, 1 pint stock or water, 1
tablespoon cornstarch, parsley, salt,
nutmeg, croutons of bread and sugar.
Wash lettuce and onions, shred
lettuce and slice onions thinly.
Melt Crisco in saucepan, and fry
lettuce and onions for about S 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 15

Julienne Soup
*Bobotee
Boiled Potatoes Beans
Cream Cheese and Pimiento Salad
Blanc-mange and Stewed Fruit
Coffee
*Bobotee — 1 pound lean beef or mut-
ton, 6 ounces bread, 8 tablespoons
Crisco, 4 onions, 4 tablespoons al-

182

A Calendar of Dinners

monds, 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
cold.

May 16

*Chipped Beef in Cream

Baked Potatoes

Lettuce and Radish Salad

Cheese Balls

Frozen Macedoine

Coffee

*Chipped Beef in Cream — Make white
sauce using 8 tablespoons Crisco, 8
tablespoons flour, 3 cups milk and
1 cup cream. To it add }4 pound
dried beef broken into small pieces.
Cook about 5 minutes and just before
serving pour very slowly on to 2 well
beaten eggs. Serve at once.

May 17

Fruits

*Spanish Omelet Molded Spinach

New Potatoes

Corn Salad Cheese Sticks

Frozen Souffle

Coffee

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

Put }4 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 }/i of green and red
pepper, cutting it into fancy shapes
to use a garnish for top of omelet.

May 18

Strawberries

Lentil Soup, au Maigre

*Scalloped Clams Stewed Tomatoes

Beet and Cabbage Salad

Vanilla Ice Cream

Maple Sauce

Coffee

*Scalloped Clams — Chop 25 clams
fine and season with red pepper and
salt to taste. Blend together 1 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

*Sweetbreads

Creamed New Potatoes

Green Peas Carrots

Hot Biscuit

Fruit Salad Orange Ice

Sunshine Cake

Coffee

*Sieeetbreads — 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.

183

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 }4 hour. Chop very fine the
portion that you have taken from
center, press it through a si&ve, add
this pulp to a cup of tartare sauce
and pour it into a sauceboat. Serve
onions on platter; pass the sauce.

May 21

Oloronnaise Potage
Broiled Shad Roe *Anna Potatoes
Duckling Braise with Cherries
Fresh Asparagus, Swiss
Weimar Pudding
Coffee
*Anna Potatoes — Peel, wash and
drain 4 good-sized, sound, raw 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 ori hot dish and serve.

May 22

Little Neck Clams

Parmentier Puree

Veal Cutlets

Mashed Potatoes *Spinach, Martha

Chicory Salad

Biscuit Tortoni

Coffee

*Spinach, Martha — Trim off stalks of

3 quarts fresh spinach, discarding
stale leaves if any. Thoroughly
wash and drain, plunge in gallon 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 tablespoqn melted Crisco to
golden color, add them to spinach,
with 2 hard-cooked eggs cut into 8
pieces each, 1 tablespoon Crisco, salt,
sugar, grated nutmeg to taste, and

4 tablespoons cream. Mix well with
wooden spoon and cook 10 minutes,
lightly mixing once in a while, dress
on vegetable dish and serve.

May 23 „ , ,,

Potage, a la Monaco
*Mackerel, Cold, Vinaigrette

Cucumbers, Bechamel Sauce
Tomato and Artichoke Salad
Monte Carlo Pie
Coffee

*Mackerel, Cold, Vinaigrette — Select
fine mackerel; clean, leaving head on,
wrap in piece of cheesecloth,' and
boil in strong solution of vinegar and
water until tender, taking care that
it does not cook too long. IS to 2S
minutes should be sufficient. Make
a vinaigrette sauce with }4 cup tar-
ragon vinegar, 1 cup melted Crisco,
1 teaspoon made mustard, 1 teaspoon
chopped parsley, 1 teaspoon chopped

184

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 I'Indienne

Lamb Stew with Dumplings

Lettuce, French Dressing

Cheese Balls

Snow Pudding

Coffee

*Puree, a I'Indienne — 2 large apples,

4 tablespoons Crisco, 1 large onion,
1 large carrot, 1 turnip, white 2 leeks,

1 stalk celery, sprig parsley, 1 bay
leaf, 1 tablespoon cocoanut, juice }4
lemon, 1 tomato, 1 teaspoon salt, }4
teaspoon red pepper, 1 tablespoon
curry powder, 1 teaspoon curry paste,
J^ cup cream, some boiled rice, and

2 quarts of water.

Melt Crisco, cut up all vegetables
(prepared) into rough pieces, fry
them a little in hot Crisco, add also
curry powder, and fry it. Do not
peel apples; simply wipe, cut up and
add with vegetables. When fried
for 7 minutes, add all ingredients
except cream, simmer till soft, then
rub all through fine sieve, return to
pan to reheat, and gently add cream.
Serve rice on paper mat, as croutons
are served with most soups.

May 25

*Fish Chowder

Cucumber and Tomato Salad

Cheese Croquettes

Bakewell Pudding

Coffee

*Fish Chowder — 1 white fish weighing

5 pounds, 4 cups potato dice, ^ cup
onion dice, }i 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
burn.

May 26

*Turnip Soup

Beefsteak and Kidney Pie

Potatoes Peas

Lettuce Salad

Caramel Trifle

Coffee

*Turnip Soup — Take 2 pounds of
peeled turnips, cut into small squares,
place in a stewpan with 4 table-
spoons Crisco, stir them over a quick
fire, add pinch salt, 1 tablespoon flour,
add 3 pints of stock, simmer gently
for Ij^ hours, and pass whole through
a sieve. Put back in stewpan, and add
little seasoning. Bring to boil, and
just before sending to table add 1
cup of good cream.

May 27

Chutney Canapes

Roast Sirloin of Beef

Franconia Potatoes Summer Squash

Olive Salad

Strawberry Ice Cream *Genoa Cake

Coffee

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

185

A Calendar of Dinners

beat well for 1 minute, add 1 pound
raisins, % 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

I *Carrot Salad

Raspberry IceCream

Coffee

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

Ram Clams

Chicken Pie

*Stuffed Potatoes Broiled Tomatoes

Pepper and Cucumber Salad

Cheese Fingers

Pineapple Jelly

Coffee

*Stuffed Potatoes — Bake 7 good-sized
potatoes. When done, cut off a 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.

Decoration Day.

May 30

Fruit Soup
Breaded Mutton Chops
Potatoes *Peas

Tomato Mayonnaise
Banana Charlotte Russe
Assorted Cakes
Coffee
*Peas — 1 quart cooked green peas,
2 ounces of lean cooked ham cut into
dice, 2 tablespoons Crisco, 2 table-
spoons good stock, 1 teaspoon flour,
j4 small onion finely chopped, a
pinch of sugar, grated nutmeg, salt
and pepper to taste. Fry onion untd
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
Coffee
*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
Coffee
*Boiled Stuffed Leg of Lamb — Have
small, tender leg of lamb, and re-
move bone. Make forcemeat of }4

186

A Calendar of Dinners

pound fresh mushrooms cut in pieces,
yi cup chopped boiled ham, pi cup
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 well,
wrap in piece of cheesecloth, and boil
in salted water, having juice }i
lemon, 1 onion, and few branches of
parsley in it. Serve with currant jelly
sauce; that is, 4 tablespoons butter
melted together with yi tumbler cur-
rant jelly and }4 glass white wine.

June 2

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

Bean Salad
*Strazoberry Fritters
Coffee
*Straivberry 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 must be quite hard and firm to
be perfectly satisfactory when served.

Jime3

*Crab Soup
Salmon, la Francesco
Veal, Roasted
Chifonade Salad
Cheese Crackers

Tipsy Pudding
Coffee
*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
Coffee
*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
dressing.

The dressing is made as follows:
Put4tablespoons melted Crisco in cold
bowl; if possible, put in small piece
ice. Add yi teaspoon salt, saltspoon
pepper, and stir until salt is dissolved,
add tablespoon vinegar or lemon juice.
Beat for 3 minutes until dressing is
as thick as good cream. Use at once.

June 5

Grapefruit Cocktail
* Roast Duckling, Apple Sauce
Rice Fritters Creamed Carrots

Macedoine Salad Wafers
Cheese Rhubarb Meringue Pie
Coffee
*Roast Duckling — This is prepared
and trussed similarly to goose, but
not usually stuffed. Roast from 30
to 40 minutes. Green peas are the
usual accompaniment to roast duck-
ling. Serve with apple sauce which is
made as follows: 1 pound cooking
apples, 1 tablespoon Crisco, yi 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

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

187

A Calendar 0/ 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 }4 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

Coffee

*Chocolate Bread Pudding — ^ cup

breadcrumbs, 2 cups scalded milk,

3 squares melted chocolate, 2 eggs, 1
tablespoon Crisco, salt to taste, yi
teaspoon vanilla, }4 cup cold milk,
Ji cup sugar and yi 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

Coffee

*Glazed Carrots — For this, carrots

must be cut into even cones or ovals,

and it is convenient to use imported

carrots in glass bottles. If these are

used they are already boiled; if

fresh carrots are used scrape, wash

them and cut out little shapes with

patent cutter, then boil slowly until

tender, but not quite done, and put

4 cups of them in frying pan with 4
tablespoons melted Crisco, sprinkle
vith fine sugar, and stir over hot fire

until they begin to brown; add 4
tablespoons stock they were boiled
in, adding more stock if needed, and
continue stirring until carrots are
nicely glazed.

June 9

Roast Beef
Horseradish Relish
Asparagus Franconia Potatoes

Bean Salad

*Cherry Pie
Coffee

*Cherr\ Pie — 1 quart ripe cherries,
1 yolk egg, 3 tablespoons cream,
and yi 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-
tom.

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

June 10

Scotch Broth

Cold Roast Beef

Creamed Potatoes *String Beans

Tomato and Olive Salad

Vanilla Ice Cream

Crushed Raspberries

Coffee

*String Beans — If fresh beans are
used pick them over, remove ends
and "strings," and boil for }i 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.

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A Calendar oj Dinners

June 11

Vegetable Soup

Broiled Steak

Stuffed Tomatoes Baked Macaroni

*Pear and Pimiento Salad

Apricot Blanc-mange

Coffee

*Pear and Pimiento Salad — Fill each

canned pimiento with 2 halves canned

pears; place each pimiento in nest of

lettuce and serve with following

dressing: Put 1 teaspoon salt and 1

saltspoon black pepper in bowl, and

stir into them with wooden spoon,

very slowly, 4 tablespoons melted

Crisco, and add 2 tablespoons vinegar,

mixing it well with Crisco.

June 12

Cream of Tomato Soup

*Planked Salmon Potato Balls

Fresh Green Peas

Lettuce and Cucumber Salad

Cheese Bread-Sticks
Lemon Pudding Coffee
*Planked Salmon — Have salmon cut
in steaks 1^ or 2 inches thick. 2
steaks of average size can be placed on
medium-sized plank. Crisco planlc
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 HoUandaise sauce with
planked salmon.

June 13

Strawberry Cocktail

Roast Lamb, Mint Sauce

Mashed Potatoes Carrots and Peas

*Cherry Roly Poly

Coffee

*Cherry Roly Poly- — Roll pastry or a

baking powder biscuit dough very

thin, about }4 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:
yi cup Crisco, 1 cup powdered sugar,
1 egg yolk, 2 tablespoons wine, and 2
egg whites. Cream Crisco; add
sugar, yolk of egg and wine. Cook
over hot water until hot. Remove
from fire and add beaten whites of
eggs.

June 14

Roasted Little Neck Clams
*Sahni of Lamb
Fried Nezti Potatoes
Boiled Bermuda Onions
Individual Strawberry Pies
Coffee
*Salmi of Lamb — Cut cold roast lamb
in thin slices. Cook 5 minutes 2
tablespoons Crisco with }4 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
Coffee
*Baked Brains — Prepare brain of an
ox by washing and skimming it,
and then steep it on back of range
for 1 hour. Rub it with flour and
salt, lay on it bits of Crisco, and set in
oven, having added water to dish in
which it is to bake. Bake it 1 hour,
basting it often, and serve with mush-
room sauce. Onion sauce may be
substituted for the mushroom sauce.

189

A Calendar of Dinners

June 16

*Baked Trout

Chicken Epicurean

New Potatoes String Beans in Cream

Tomato Salad

Pineapple Bisque

Cofee

*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

Coffee

*Beans — Boil 1 quart beans until
tender, salting them well when half
cooked. Beat 1 tablespoon Crisco to
a cream, beat in yolk 1 egg, 1 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 th^m 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
horseradish.

June 19

Roast Loin of Mutton

Creamed Spinach Baked Potatoes

Pineapple Charlotte

* Maids of Honor

Coffee

*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 IS 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

Coffee

*Cream of Cucumber Soup — 2 large
cucumbers, 8 onions, sprig parsley,
handful spinach, 2 tablespoons Crisco,

1 tablespoon cornstarch, 1 quart
white stock, 1 cup milk, 2 cups cream,

2 yolks eggs, nutmeg, 1 teaspoon
sugar, pepper and salt to taste, crou-
tons.

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-

190

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
sanie time, return to pan; it must not
boil again or it will curdle. Season to
taste with nutmeg, pepper, and salt.
Cut bread into dice, fry pale color in
hot Crisco, drain and toss them in
sugar, sprinkle little red pepper over
and place in oven 2 minutes. Warm
dice of cucumber, put them in tureen
with croutons and pour hot soup over
and serve.

June 21

Fried Flounders, Lemon Sauce

*Beef, a la Mode

Cauliflower au Gratin

Creamed Potatoes

Fruit Chartreuse

Coffee

*Beef, a la Mode — 3 pounds lean beef,
larding bacon, 1 quart stock, 1 glass
claret, 3 tablespoons Crisco, 4 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
carrots.

June 22

*Tournedos of Beef with Olives

Braised Lettuce Baked Potatoes

Alligator Pear Salad

Strawberry Ice Cream

Coffee

*Tournedos of Beef with Olives — 2
pounds fillet beef, 8 croutons fried
bread, 2 tomatoes, white sauce,
olives, straw potatoes, 4 tablespoons
Crisco, and seasoning.

Cut fillet in slices 1 inch thick,
trim into small rounds with cutter.
Melt Crisco in saute pan, fry 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

Coffee

*Raspberry Batter Pudding — 1 pint
milk, 2 eggs, 4 tablespoons flour,
salt, and melted Crisco. Put flour
and good pinch of salt into a basin,
make a well in center, break in eggs,
stir, gradually mixing in flour from
sides, and add milk by degrees until
a thick, smooth batter is formed.
Now beat well 10 minutes, add 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.

191

A Calendar of Dinners

June 24

Puree of Peas
Baked Red Snapper, Tomato Sauce
Riced Potatoes Buttered Beets
Cabbage Salad
*Cup Puddings
Cogee
*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
Coffee
* Rhubarb Fanchonettes — 2 pounds
rhubarb, 1 cup sugar, }i cup strained
orange juice, 1 tablespoon powdered
gelatine, 1 piece orange peel, 1 cup
cream, whipped, flavored and sweet-
ened, number of individual pastry
shells.

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 ped.

June 26

*Curried Chicken
New Green Peas Young Carrots

Macedoine Salad
Boiled Custard with Snow Eggs
Coffee
*Curried Chicken — Clean and dress a
3-pound chicken and cut in pieces
for serving. Put y^ 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

Coffee

*Almond Pudding — Beat separately

yolks of 2 eggs and whites of 3, and

mix to a cream with 4 tablespoons

ground almonds, 4 tablespoons sugar,

and 4 tablespoons Crisco. Mix in a

wineglass of sherry, and pour into

a Criscoed mold ornamented with

luits. Bake it, and serve hot.

June 28

Cream of Lettuce Soup Bread Sticks

* Halibut Ramekins

Baked Potatoes Asparagus

Ginger Ice Cream Lady Fingers

Coffee

* Halibut Ramekins — Flake rather

finely Ij^ pounds cooked halibut. See

that it is free from bones and skin.

Have ready 1 pint seasoned white

sauce. Crisco few fireproof dishes.

192

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

*Beef Croquettes, Brown Sauce

Mashed Potatoes Beets

Fruit Salad

Cheese Crackers

Coffee

*Beef Croquettes — Melt 2 tablespoons
Crisco, stir in 1 tablespoon flour,
gradually add }i pint milk, stir till
it boils 4 minutes, add salt and pepper
to taste; J^ 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

Potatoes

Egg Plant

Cress, Whipped Cream Dressing

Cottage Pudding, Strawberry Sauce

Coffee

*Breaded Veal Cutlets — IJ^ pounds
fillet or neck of veal, Crisco for fry-
ing, yi teaspoon chopped parsley, }i
teaspoon grated lemon rind, salt and
pepper, egg and breadcrumbs.

Cut meat into thin slices, which
afterwards trim, into neat fillets.
Beat egg, mix withit parsley, lemon
rind, good seasoning of salt and
pepper. Brush cutlets over with this
preparation, coat them carefully with'
breadcrumbs, fry quickly and lightly
in hot Crisco. Serve with either
tomato or piquante sauce, or, when

gravy is preferred, brown little flour
in Crisco in frying pan, add little salt
and pepper, pour in >i of a pint of hot
water, boil up, and strain.

July!

Boned Chicken Stuffed Pepper Salad

Sliced Tomatoes

White and Brown Bread

*Ground Rice Pudding

Coffee Jelly

Fruit

*Ground Rice Pudding — yi cup ground
rice, 3 cups milk, 3 eggs, 4 tablespoons
sugar, rind }i lemon, 2 tablespoons
Crisco, yi 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
yi cup milk, pinch salt, and stir till
boiling. Remove from fire, add 4
tablespoons sugar, yolks 3 eggs 1 by
1, yi teaspoon orange flower water,
and fold in stifily beaten whites of
eggs. Pour into Criscoed souffle mold,
put greased paper round. Bake for
20 minutes in moderate oven. Serve
at once.

193

A Calendar oj Dinners

July 3

Roast Lamb

New Potatoes

Green Peas *Summer Squash

Watercress and Cucumber Salad

Co fee 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 }4 tablespoon
Crisco. Heat thoroughly before send-
ing to table.

Declaration Day.

July 4

Fruit Cocktail

Carrot Soup Radishes

Stuffed Shoulder of Feal, Roasted

Potato Souffle Green Corn

Molded Spinach, French Dressing

Washington Ice Cream

*Flag Cake

Coffee

*Flag Cake — % cup sugar, ]/i 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 J^ of an hour. Decor-
ate with frosting and tiny flags.

Julys

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

Orange, Grapefruit and Romaine Salad
Cup Custards
Coffee
*Corn Cakes — Make a custard from
2 eggs well beaten, J4 cup milk, J^
tablespoon Crisco, and }4 table-
spoon sugar; beat into this ^ of
cup of canned corn. Sift together
twice, ^ cup of flour, 1 tablespoon

baking powder, and )4 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

Salad *Cheese Drops

Strawberry Bavarian Cream
Cofee

*Cheese Drops — Add to 3yi table-
spoons flour, 2 tablespoons melted
Crisco, and blend together until
smooth. Remove from fire, add 4
tablespoons grated cheese, X 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.

July 7

Beef Broth with Vermicelli
*Baked Bluefish

Cucumbers, French Dressing
Mashed Potatoes
Buttered Bermuda Onions
Heavenly Hash
Coffee
*Baked Bluefish — Select nice large
bluefish, clean, and prepare it for
baking. Wash it in salted water,
and after drying it thoroughly, stuff
with bread stuflfing, 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 SO 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.

194

A Calendar of Dinners

Julys

Iced Bouillon

Broiled Chicken

Mashed Potatoes New Peas

Tomato Mayonnaise
*Red Raspberry Shortcake, Hot

Marshmallozo Sauce
Coffee
*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
sufiicient 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 crumbs from center,
leaving about J^ of an inch of biscuit
around sides. Spread inside cake
with butter, fill with crushed rasp-
berries, which have been standing J^
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 fdllowing sauce: }4 pound
marshmallows, }i cup confectioners'
sugar, and }4 cup boiling water. Cut
marshmallows in pieces and melt in
double boiler. Dissolve sugar in
boiling water, add to marshmallows,
and stir until blended. Serve hot
with shortcake.

July 9

Sardines and Lemon

Olives Radishes

Cold Roast of Lamb, Mint Sauce

Creamed Potatoes Peas

Endive and Cheese Salad

*Cherry Souffle

Iced Tea

*Cherry Souffle — 4 tablespoons flour,

2 tablespoons Crisco, yi 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 soufile mold. Put into
saucepan with }4 an inch of boiling
water. Put lid on saucepan and
steam gently ^ 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
Macaroons
Coffee
*Chicken Croquettes — 2 cups cooked
chicken, yi teaspoon salt, % tea-
spoon celery salt, 1 teaspoon lemon
juice, yi 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-
ing.

July 11

Roast Beef Yorkshire Pudding

Potatj} Croquettes

String Beans

Lettuce, French Dressing

*Fruit Pancakes

Coffee

*Fruit Pancakes — 2 cups flour, 2 cups

milk, 2 tablespoons Crisco, 2 eggs,

nutmeg and salt to taste. Put flour

into basin with salt, grated nutmeg,

eggs, pour milk in by degrees, stirring

smoothly; beat it well in order to let

the air in, and then let it stand for ^

an hour. This allows starch grains

195

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 Coffee
"Apricot Pudding — Put 1 pint milk
into saucepan, add two tablespoons
Crisco, and bring to boiling point.
Mix }4 cup cornstarch with yi cup
milk and stir slowly into boiling milk,
add }4 teaspoon salt. Heat 1 cup
apricot jam, and .strain oflF juice. Stir
the pieces of apricot into cornstarch
and cook for S 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
*Veal Chops
Mashed Potatoes String Beans
Onion Salad
Meringues Filled with Custard
Coffee
*Veal Chops — Trim neatly 8 chops
and put into frying pan with 4 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 yi 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
Coffee
*Cheese Balls — yi cup breadcrumbs,
1 teaspoon Crisco, }4 teaspoon must-
ard, 1 cup grated cheese, 1 egg, yi
teaspoon salt, and a few grains red
pepper. Rub Crisco into crumbs and
cheese, add seasonings and egg well
beaten. Shape in small balls and fry
in hot Crisco. Drain and serve hot.

July 15

Stuffed Shoulder of Veal, Braised

Buttered Beets Potato Roses

Onion and Tomato Salad

Rhubarb Dumplings

*Mocha Cake

Coffee

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

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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 WhitePotatoes BeanSalad
*Snow Balls Cofflee

*Snow Balls — 1 cup sugar, }4 cup
milk, J^ cup Crisco, 2X cups flour,
3yi 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

Caulifloioer and Red Pepper Salad

Macaroon Trifle Coffee
*Blanqueiie of Veal — 2 tablespoons ,
Crisco, 2 pounds fillet of veal, }4
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; ma^e 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 yi cup

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

July 19

Cream of Asparagus Soup

*Lamb Fricassee with Dumplings

Mint Jelly Green Peas

Romaine Salad

Cheese

Toasted Crackers

Watermelon

Coffee

*Lamb Fricassee with Dumplings —

Cut up and dice enough cold lamb

to make 1 quart. Season with salt

and white pepper, put into Criscoed

baking dish and pour over following

sauce: Blend 2 tablespoons Crisco

with 2 tablespoons flour, and cook

until brown. Now add 2 cups water

and when it boils season with salt,

pepper, onion juice to taste and pour

over meat. Cover and bake in

moderate oven 20 minutes.

To make the dumplings, sift to-
gether 2 cups flour, yi teaspoon salt,
% teaspoon sugar, and 2 teaspoons
baking powder. Add 1 tablespoon
Crisco and rub in with tips of fingers,
then add sufiicient 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 Beefs Heart
Boiled New Potatoes
Cauliflower aii Gratin
Baked Bean Salad
*Cheese Aigrettes
Apricot Meringue Pie
Coffee
*Cheese Aigrettes — Bring 2 table-
spoons Crisco and }4 cup water to
boiling point, then add }^ cup flour
and stir until mixture leaves sides
of pan. Cool, but do not allow to
become cold, then add 2 eggs, 1

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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.

Vegetarian

July 21

Strawberry Cocktails
Macaroni Cutlets, Cheese Sauce

*Popovers
Tomato Mayonnaise

Pimiento Sandwiches
Frozen Banana Whip
Coffee

*Pop Overs — Beat up 3 eggs until
light; add 1 cup milk and 1 teaspoon
melted Crisco. Pour this gradually
into 1 cup flour and }4 teaspoon salt,
beating all the time until smooth.
Crisco iron gem pans, put them in the
oven, and when hot, take them out
and fill them half full of this batter.
Put them back in the oven and bake
for 45 minutes. They should be at
least 4 times their original bulk. If
they fall, they are not thoroughly
done. The oven should be hot.

July 22

*Pilau, a la Turque

Peppers Stuffed with Green Corn

Huntington Salad

Cheese Rolls

Baked Custard

Coffee

*Pilau, a la Turque — Put \yi 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 yi cup Crisco,
season with salt and pepper, and
cook over hot water until tender;
remove cover, and stir with fork
before serving.

July 23

Vegetable Soup

*Fried Fish

Baked Shoulder of Mutton

Onion Puree

Chipped Potatoes

Fruit Jelly

Toasted Cheese Fingers

Coffee

*Fried Fish — Marinade 4 halibut
steaks for 1 hour; drain, dip in
salted flour, then in beaten egg,
lastly in fine salted and peppered
crumbs. Leave on ice for 1 hour,
and fry in hot Crisco.

July 24

Lamb Potpie
Summer Squash

Mashed Potatoes
Dressed Cucumbers
Raspberry Float

*Cushion Cake
Iced Coffee

*Cushion Cake — Cream 1 cup Crisco
with ^ cup sugar, add 2 well beaten
eggs, and ^ cup milk. Sift 2 cups
flour, 2 teaspoons baking powder,
and }4 teaspoon salt, and add to
Crisco mixture, with 1 teaspoon
vanilla extract. Divide into 2 parts,
add to 1 part 2 tablespoons molasses,
1 cup seeded raisins, yi teaspoon
cloves, 1 teaspoon cinnamon, and }4
teaspoon grated nutmeg. Bake in
Criscoed and floured cake tin for 20
minutes. Take out of oven, spread
white part on top, return to oven and
bake until done.

July 25

*Tournedos of Lamb Rissole Potatoes

Carrots Peas

Grape and Pimiento Salad

Frozen Cheese

Toasted Crackers

Iced Coffee

*Tournedos of Lamb — Six lamb chops
cut 2 inches thick, will be required.
Remove bone and fat and with
skewers arrange in 6 circular pieces.

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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 IS 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 IS 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

Vegetarian

Cream of Green Peas
Bean Loaf with Rice
Stewed Corn
Tomato and Lettuce Salad
* Peach Pudding
Coffee
*Peach Pudding — Fill Criscoed bak-
ing dish full of peaches and pour
over top a batter made of 1 table-
spoon Crisco, }4 cup sugar, 1 cup
flour, 1 teaspoon baking powder,
1 well beaten egg, ^ teaspoon salt,
and 1 cup milk. Bake in moderate
oven 30 minutes. Serve with cream.

July 27

Anchovy and Pimiento Canapes

Halibut Baked, a la Creole

French Fried Potatoes

Hot Slaw

*French Pancakes

Coffee

*French Pancakes — 4 tablespoons

sugar, 4 tablespoons Crisco, yi cup

flour, 2 eggs, yi tablespoon lemon

extract, and 1 cup milk. Heat Crisco

and mix other ingredients gradually

to them, bake in six small Criscoed

plates for 5 minutes. When done,

put jam between every alternate

one, and serve high on a dish.

July 28

Puree of Fruit
Steak with Fresh Mushrooms
String Beans Riced Potatoes

Lettuce and Watercress Salad
*Cherry Blanc-mange
Coffee
*Cherry Blanc-mange — Put 1 quart of
milk into a saucepan, add 1 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 ^ 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
Coffee
*Swiss Steak — 1 pound steak, 1
cup flour, salt and pepper, 4 skinned
tomatoes, 1 sliced onion, and water.
Have steak cut 2 inches thick, and
pound into it the flour. Put steak
into a skillet, with 3 tablespoons
Crisco and brown on both sides.
Then cover with water, adding sliced
onion, tomatoes sliced and cover
closely and let simmer for 3 hours.
Just before steak is done add salt and
pepper to taste. When done, the
gravy is already made and is delicious.

July 30

Clear Soup

* Planked Chicken

Potato Croquettes Asparagus Tips

Boiled Rice Pineapple Salad

Vanilla Ice Cream Strawberry Sauce

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

199

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 }i 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 Parfait

*Baked Beans — Wash 2 quarts of

small white beans, put them in a

saucepan, cover with cold water;

as soon as they come to a boil, drain;

put them in a fireproof baking dish,

add 4 tablespoons Crisco, 1 chopped

onion, salt and pepper to taste and

yi teaspoon mustard, fill dish with

boiling water, cover tight, and bake

/rom S 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 Nezo Cabbage Salad

*Blueberry Pie Coffee

*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 ^2 teaspoon vinegar. Cover
with crust and bake.

August 2

*£eef Olives
Braised Lettuce Stuffed Potatoes

Beet Salad Cheese Relish
Red Currant Cream Lady Fingers
Coffee
*Beef Olives — Cut 2 pounds of steak
into pieces 4}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 IX , 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, yi 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 cup 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 Tart are
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 S 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

200

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 sugar and serve
at once.
August 5

*CountTy Club Chicken
Sweet Potatoes Green Corn

Tomato Salad Apple Whip
Chocolate Wafers 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 IS 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
Stetoed Pears Cream-

Hasty Cake Coffee
*Baked Liver and Bacon — Select liver,
wash it well, rub it with Crisco, and
place it in vinegar with 1 chopped
shallot, a little chopped parsley, and
salt and pepper to suit taste. Let it
stand overnight; roast it, adding
strips of bacon. Baste it frequently
with the vinegar mixture. When
done, make brown gravy, and serve
very hot.

August 7

Grilled Trout Chicken Saute

*Souffled Squash Potato Croquettes

French Salad Fruit Compote

Coffee

*Souffled Squash — Take medium-sized

Hubbard squash, remove seeds and

stringy portion, and pare. Place

in steamer and cook over boiling

water for 30 minutes. Mash and
season with Crisco, salt and pepper
to taste. To 2 cups of the mashed
squash, add gradually 1 cup cream,
when blended, yolks of 2 well beaten
eggs, and finally the stiffly beaten
whites of the eggs. Pour into 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 Lim^ Beans

Lettuce and Banana Salad
* Windsor Tartlets
Iced Coffee
* Windsor Tartlets — Crisco Plain Pas-
try, 2 eggs, 4 tablespoons Crisco, 4
tablespoons sugar, \yi tablespoons
cornstarch, 5 powdered macaroons,
18 glace cherries, 1 piece of lemon
peel, and }4 tablespoon chopped
almonds.

Put Crisco and sugar into 1 basin
and beat them to a cream. Add
yolks of eggs, 1 at a time, and beat
each well in. Chop cherries and peel,
add them and macaroons to mixture,
mix thoroughly, add almonds and
cornstarch. Roll out Crisco Plain
Pastry and line small tartlet tins
thinly with it. Beat whites of eggs
to stiff froth and stir lightly into
mixture. Fill each lined tin three
parts full. Bake them in moderate
oven until mixture is set and brown.
Dust with sugar and serve either hot
or cold. Place crossbars of pastry
over mixture, if liked. Stale cake-
crumbs can be used instead of mac-
aroons.

August 9

Casserole of Lamb Rice
Spiced Peaches *Macaroon Pudding
After Dinner Mints
Coffee
*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, yi
teaspoon salt, and macaroons. Cook

201

A Calendar of Dinners

for 20 minutes, remove from fire, add
yi teaspoon vanilla extract. ' Turn
into Criscoed and sugared pudding
dish, sprinkle }4 cup sugar on top,
and cover with sliced peaches. Serve
cold.
August 10

Tomato Bisque Croutons

Potato Croquettes Fried Egg Plant

Celery and Apple Salad
*Ckocolate Pudding
Cofee
*Chocolatt 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, vfith 2 cups cake-
crumbs, 1 teaspoon vanilla, }4 tea-
spoon salt, and vrhites 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
*Stezeed 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

Coffee

*Tilden Cake — Cream f< cup Crisco

with \yi cups sugar, add 4 well

beaten eggs, 1 cup milk, sift in 3

cups flour, yi teaspoon salt, }4 cup
cornstarch, 2 teaspoons baking pow-
der, and add 2 teaspoons lemon
extract. Turn into Criscoed and
floured cake tin and bake for \}i
hours in moderate oven.

August 13

Roast Fowl with Chestnuts and

Mushrooms

Franconia Potatoes Shell Beans

Lettuce and Tomato Salad

Peach Short-Cake Coffee

* Roast Fowl with Chestnuts and Mush-
rooms — Stuff 1 large or 2 small fowls
with chestnuts or mushroom stufiing,
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 }4 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 oflF
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 salt-
spoon white pepper, beat and mash
them well together, when thoroughly
hot turn into vegetable dish and serve.

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A Calendar of Dinners

August 15 ^.^^s^^^^

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

French Pastry
Coffee
*Carrots, a la Poulette — Boil 2 bunches
of carrots until tender in boiling
salted water, then drain. Blend 2
tablespoons Crisco with 1 tablespoon
flour, when smooth add 1 cup milk
and stir till boiling, add salt, pepper
and paprika to taste, 1 tablespoon
chopped parsley and cook for S 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

■Coffee

* Hashed Browned Potatoes — Sprinkle

lyi cups cold boiled potato cubes

with salt and white pepper to suit

taste. Melt \j4 tablespoons Crisco;

add 1 tablespoon flour and }4 cup

brown stock. Cook S 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.

Lamh Chops

Peas *Chantilly Potatoes

Turkish Salad

Fruit Ice Cream

Coffee

*Chantilly Potatoes — Prepare nicely

seasoned, lightly mashed potatoes

and mound on, a hot platter. Beat yi

cup cream until stiflF, add 1 teaspoon

melted Crisco, J^_ cup grated cheese,

season to taste with salt, pepper and

red pepper. Pile lightly on to the

potato and put in oven to brown.

Be sure that the oven is very hot.

August 18

Watermelon Cocktail

Cannelon of Beef

Potatoes *Creamed Kohl Rabi

Stuffed Celery
Meringues Filled with Ice Cream
Coffee
*Creamed Kohl Rabi — Slice kohl rabi,
boil 20 minutes or until nearly ten-
der, and arrange in a baking dish in
layers with the following sauce:

2 tablespoons Crisco, 2 tablespoons
flour, yi pint milk, }i 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
boihng 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.

Vegetarian
August 19

Cream of Turnip Soup

Risotto

Asparagus Salad

Coffee Souffle

*Ginger Crisps

Iced Tea

*Ginger Crisps — Cream }4 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

stiffish dough. Roll thin, cut out

with cutter and bake in quick oven.

August 20

Corned Beef

Buttered Potatoes * New Beets

Lettuce, Italian Dressing

Tapioca Cream -

Coffee

* New Beets — Peel hot cooked beets,

cut into slices, and toss about for

3 or 4 minutes in saucepan which
contains 3 tablespoons Crisco to
which has been added 1 teaspoon
plain vinegar, or a few drops of
tarragon, 2 cloves, and 1 teaspoon
sugar.

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A Calendar of Dinners

August 21

Cold Sliced Corned Beef
Baked Potatoes Jellied Vegetables
Pea Salad
*Countess Pudding
Coffee
*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 ^ teaspoon
vanilla, pour into platter, bake 30
minutes in hot oven. Beat up
whites of eggs, add pinch salt, 1
tablespoon sugar, and ^ teaspoon
almond extract, pile on top of pud-
ding and sprinkle with cocoanut.
Brown in slow oven. Serve hot or cold.

Vegetarian

August 22

*Succotash French Fried Potatoes

Tomato Jelly Salad

Orange Marmalade Ice Cream

Caramel Cake

Coffee

*Succotash — Boil 1 dozen ears of

corn for 3 minutes. Cut corn from

cob, taking very small piece from

top of each grain, then press out pulp.

Mix this with an equal quantity

of nicely cooked lima beans; add

Crisco, salt and white pepper to

taste; reheat and serve.

August 23

Fish Timbales, Cream Sauce

Mashed Potatoes Stewed Okra

Cucumber Salad

Cheese Straws

*St. Leonard's Pudding

Coffee

*St. Leonard's Pudding — Line edge of

a pudding dish with pastry, and

spread 2 tablespoons of jam in the

bottom. Blend 4 tablespoons Crisco

with J^ cup flour, when smooth stir

in 1 cup milk, 4 tablespoons sugar, 1

teaspoon vanilla extract, J4 teaspoon

salt, and 2 yolks of eggs, stir well

together and pour over jam, bake 30
minutes. Beat up whites of eggs
to a stiff froth, add 1 tablespoon
sugar, and arrange roughly on the
top. Place in oven until lightly
browned.

August 24

*Boiled Mutton, Caper Sauce
Riced Potatoes . String Beans

Olive Salad
Toasted Crackers Cheese

Plum Compote Coffee

*Boiled Mutton — Wipe leg of mutton,
put on fire, barely covered with 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
Coffee
* Peach Cobbler — Sift Ij^ cups flour
and \yi teaspoons baking powder.
With tips of fingers work into flour
1 tablespoon Crisco, and when well
mixed add }4 cup milk.

Peel and slice 4 peaches, and mix
with ^ 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.

204

August 26

*Bee} Steak Pudding
Spaghetti with Tomato

Potatoes on Half Shell
Green Pepper Salad
Apricot Pudding
Cofee
*Beef Steak Pudding — Line a Criscoed
basin with plain pastry. Mix to-
gether on a plate' 1 tablespoon flour,
1 teaspoon salt, and yi teaspoon
pepper for seasoning. Cut 1 pound
lean beef in thin slices, dip them in
the seasoning, and place them lightly
in the basin; split 1 sheep's kidney,"
skin and cut in thin slices; dip them
also in the seasoning, and put them
in basin, and pour over 1 cup of
water for .gravy. Wet the edges of
the paste on basin; roll out a piece
of paste large enough to cover the
dish; place it on, press down at the
edges, and sprinkle a little flour over
top. Now dip a pudding cloth in
boiling water, tie it tightly over the
top, and plunge the pudding in
plenty of boiling water; then boil
for 3 hours. Remove the cloth, and
turn the pudding out on a dish.
Liver and bacon mixed, or mutton,
makes a good' pudding of this kind.

August 27

Steamed Clams

Vegetable Salad
Brown Bread Sandwiches
Peach Tapioca
* Princess Cake
Coffee
*Princess Cake — Line small square
cake tin with plain Crisco pastry.
Sprinkle in )4 cup cleaned currants.
Cream yi cup Crisco with 1 cup sugar,
then add 3 well "beaten eggs, 3 cups
flour, 1}4 teaspoons baking powder,
and }4 -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
3S minutes. Serve in square pieces.

A Calendar of Dinners
August 28

Iced Bouillon
Pulled Bread
*Fillet of Beef, Horseradish Sauce
Franconia Potatoes
Corn Souffle
Endive, French Dressing
Salted Triangles
Violet Mousse
Coffee
*Fillet of Beef — Trim fillet into good
shape. Lard it plentifully, letting
the whole upper surface be 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, }i tear
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, }4 cup grated. horseradish,
salt and paprika to taste and bring
to boiling point, then add 2 table-
spoons lemon juice and 1 ta'blespoon
vinegar. Spread sauce on hot serv-
ing dish and lay fillet on it.

Vegetarian

August 29

Baked Macaroni, Tomato Sauce
Green Corn
Fried Egg Plant
Cantaloupe Salad
Marmalade Pudding
Iced Coffee
*Fried Egg Plant — Peel good-sized
egg plant; cut into slices of yi inch.
Dust with salt and pepper; dip in
beaten egg; roll in fine bread-
crumbs and saute in hot Crisco.
When they are browii on 1 side, turn
and brown on the other. If pre-
ferred, the egg plant may be dipped
in thin batter instead of egg and
crumbs, and fried.

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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 J/i 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
Coffee
*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

*Caulifl.ower Soup
Roast Beef, Brown Gravy
Oven-Panned Potatoes
Creamed Carrots
Celery and Green Pepper Salad
Coffee
*Cauliflower 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
*Snoto Pudding with Custard
Coffee
*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, yi tea-
spoon salt, 3 tablespoons sugar, pour
into Criscoed pudding dish; beat
whites of eggs to a stiff froth and
mix lightly in. Dust nutmeg over
top and bake in moderate oven 10
minutes. Serve quickly with custard.

September 3

*Stewed Liver with Mushrooms
Baked Potatoes Scalloped Egg Plant
Celery and Apple Salad Peach Trifle

Sponge Cake Coffee
*Stewed Liver with Mushrooms — Melt
1 tablespoon Crisco and add \}4
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-

206

A Calendar of Dinners

September 4

Noodle Soup Lamb Chops

*Cauliflovier French Fried Potatoes

Watercress Salad

Plum Tart Coffee

*Cauliflower — 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 S minutes to
brown, and serve surrounded with
tomato sauce.

September 5

Hot Boiled Tongue, Lemon Sauce
Boiled Potatoes French Fried Parsnips
Cauliflower Salad
*Baked Quinces Jam Cake Coffee
*Jam Cake — Cream ^ cup Crisco
with 1 cup sugar, add 3 well beaten
eggs, /^ cup sour cream, 1 teaspoon
soda, 2 cups flour, X glass straw-
berry preserves, 1 teaspoon cinnamon,
yi teaspoon each cloves, }4 tea-
spoon nutmeg, and yi teaspoon salt,
ihix 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
Coffee
*Chestnut Soup — Boil 1 quart chest-
nuts 20 minutes, then remove shells
and brown inner skin, and put into
saucepan with sufiicient 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, ^ 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

Anocado 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.

207

A Calendar of Dinners

September 10

Braised Ox Tails with Chestnuts

Boiled Sweet Potatoes

*Baked Stuffed Tomatoes

Lima BeaH Salad

Peach Chartreuse

Coffee

*Saked Stuffed Tomatoes — Prepare
tomatoes by scooping out centers.
Put into a bas'in 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
yolks 3 eggs, and moisten with stock.
Fill tomatoes and set in hot oven to
bake. Sprinkle top with crumbs and
dot with Crisco.

September 11

Oysters au Gratin

Sirloin Steak, Anchovy Sauce

Duchesse Potatoes *ButteTed Beets

Red Cabbage and Celery Salad

Apricots Parisienne

Coffee

*Buttered Beets — Boil 1 dozen small

beets in plenty of water and when

tender put into cold water, slip

peeling off of them, cut them in

thin slices and put in saucepan with

4 tablespoons Crisco, pinch of salt

and little pepper. Add before they

are quite hot 1 tablespoon vinegar.

September 12

Fish Croquettes Cucumber Puree

Broiled Duckling, Apple Sauce
*Fried Cauliflower Potatoes

Olive Salad
Omelette Souffle Coffee
*Fried Cauliflower — Remove large
outside leaves from cauliflower, and
cut flowers from stalk in 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 1}4 hours. Blend 2
tablespoons Crisco with 2 table-
spoons flour, add 1 cup stock from
squabs, salt and pepper to taste and
boil for 5 minutes stirring all the
time. Arrange the squabs on a hot
dish and strain over the sauce.

September 14

Oysters * Porterhouse Steak
Scalloped Tomatoes Lima Beans

Apple and Chestnut Salad
Pear Sponge Coffee
*Porterhouse Steak — Have large por-
terhouse steak well trimmed and
shaped, and slit with sharp knife
an opening flatwise through sirloin
and tenderloin. Make forcemeat of
1 dozen olives chopped, 2 pounded
anchovies, 1 chopped red pepper, salt
and onion juice to taste, and 2 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.

S^tember 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.

208

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
Coffee
*Baked Ham — Soak ham over night
then wash and scrape it. Put it into
cold water; let it come to boiling point
then simmer for 2 hours. Let the ham
cool in the water; then remove and
draw off the skin. Bake in moderate
oven for 2 hours; baste it frequently;
using 1 cup of sherry wine, 2 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.

September 17

*Oyster Bisque

Broiled Lamb Chops

Griddled Sweet Potatoes

Bean Croquettes, Tomato Sauce

Cauliflower Salad

Cocoanut Custard Coffee

*Oyster Bisque — Boil 1 quart oysters

in their own liquor with about 1 pint

mildly-flavored white stock. Let

boil for }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 yi a pint of cream. Blend

together 1 tablespoon potato flour

with 1 tablespoon melted Crisco, and

with this thicken soup till it is smooth

and velvety.

September 18

Hamburg Loaf, Tomato Sauce

Maitre d' Hotel Potatoes

Beet and String Bean Salad

Cheese Creams

*Chocolate Pudding with Macaroons

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

tablespoons grated chocolate in pan
with }4 cup boiling water and 4
tablespoons sugar. When chocolate
paste is smooth pour in milk. Mix

4 tablespoons cornstarch with 1 cup
milk, add 1 teaspoon Crisco, and %
teaspoon salt, and with this thicken
boiling milk. Add 1 cup macaroon
crumbs aild beaten whites of 2
eggs. Pour into wet mold and set
on ice 1 hour.

September 19

Vegetable Soup
Roast Spare Ribs, Apple Sauce
*Sweet Potatoes, Southern Style

Orange Custard
Coffee

*Sweet Potatoes, Southern Style — Bake
sweet potatoes until thoroughly done.
Remove from oven and cut in halves
lengthwise; remove potato from skins
carefully, so as to keep skins in con-
dition to refill. Mash potato, adding
sufiicient melted Crisco and cream to
moisten. The potato mixture should
be of the consistency of mashed
potato when put back in shells.
Season with salt, pepper, and a
very little sherry. Refill skins,
brush tops with Crisco and brown

5 minutes in hot oven.

September 20

Broiled Striped Bass

Porterhouse Steak with Olives

Baked Creamed Potatoes

*Asparagus, Italian Style

String Bean Salad

Pineapple Fluff

Coffee

* Asparagus, Italian Style — Cut 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.

209

A Calendar of Dinners

September 21

Fried Cod Steaks
Sweet Potatoes Boiled Onions

Cucumber Salad

Walnut Pudding
*Feather Cake
Coffee
*Feaiher Cake — Cream }4 cup Crisco
with }4 cup sugar, and }4 teaspoon
salt, and 2 eggs beaten with }4 cup
sugar, 1 teaspoon lemon extract, 1
cup milk, 2j!^ cups flour, and 2^
teaspoons baking powder. Beat 2
minutes and turn into Criscoed and
floured cake tin. Bake in moderate
oven for J^ of an hour.

September 22

Cream of Barley Soup
*Shepherd's Pie
Broiled Tomatoes
Cucumber Salad with Red Peppers
Wine Jelly
Coffee
*Shepherd's Pie — Chop 1 pound
cooked meat, mix in 2 tablespoons
breadcrumbs, 1 chopped onion, 1
tablespoon chopped parsley, 1 cup
gravy, salt and pepper to taste, 2
tablespoons Crisco, half teaspoon
powdered herbs, and 1 tablespoon
tomato catsup. Turn into fireproof
dish and cover with thick layer 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
Coffee
*Mock Duck — 1 cup chapped 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

*ColdSlaw
Queen Mab Pudding
Coffee
*Cold Slaw — Cut 2 cabbages very-
fine and put it in salad bowl. Boil
2 tablespoons vinegar. Beat up 2
eggs, add }4 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
cold.

September 25

Broiled Butterfish
Fried Potatoes
Cucumber Salad Cheese Balls

*Bread Pudding with Cherries
Coffee
*Bread Pudding with Cherries — Soak
)4 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,
yi teaspoon vanilla extract, and )4
pound glace cherries and 1 teaspoon
baking powder. Mix well, and add
1 well-beaten egg and 3 tablespoons
milk. Put into Criscoed basin and
cover with Criscoed paper, and
steam for l}4 hours.

September 26

Feal Cutlets Sliced Lemon

Baked Cucumbers Lyonnaise Potatoes
Red Pepper Salad

* Amber Pudding

Coffee

*Amber Pudding — Peel, core, and

quarter 8 apples. Put 3 tablespoons

Crisco in a pan, when warm add

210

apples,' 3 tablespoons sugar, grated
rind 1 lemon, and stew slowly till
soft, then rub through a sieve. Add
yolks of 3 eggs, and }4 teaspoon cin-
namon. • Roll out Crisco pastry
thinly, cut off a strip and press it on
to the edge of ^ wet pudding dish.
Put apple mixture into dish and bake
for 30 minutes in a hot oven. Beat
up whites of eggs with yi 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
Coffe»
*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 yi
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
Stetued Celery Mashed Potatoes
Beet Salad
Meringues with Sliced Peaches
* Almond Fingers
Coffee
*Almond Fingers — 2 cups flour, yi
cup Crisco, 1 egg, 2 tablespoons
sugar,' and yi 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 }i cup sifted sugar,
and white of 1 egg. Spread' on fingers
and bake quickly a light brown color.

A Calendar of Dinners
September 29

* Pilau of Fowl

Glazed Carrots Potatoes au Gratin

Lettuce and Nasturtium Salad

Vanilla Eclairs
Coffee
*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 eup 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

Coffee

* Hot Cheese Sandwiches — Melt ^
pound cheese with 3 tablespoons
Crisco, yi teaspoon salt, few grains
red pepper, and 1 teaspoon mustard;
moisten with a little vinegar and
spread between thin slices of white
bread. Cut into neat rounds.

October 1

Veal Cutlets

Rice Croquettes . Lima Beans

Cabbage and Apple Salad

* Nut Pudding

Coffee

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

211

A Calendar of Dinners

nuts, }4 teaspoon salt, 2 egg yolks, ^
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

Vegetarian

Tomato Bisque Crackers

Baked Sweet Potatoes Baked Beans

Corn Fritters

Lettuce, French Dressing
*Orange Pie
Coffee
*Orange Pie — Line pie tin with Crisco
pastry. Beat yolks of 3 eggs with 1
cup sugar till light; add 1 tablespoon
cornstarch, ^ cup milk, grated rind
and strained juice of 1 orange.
Place in double boiler and stir till it
thickens, then pour on to crust and
bake 30 minutes. Cover top with
meringue made with whites of eggs
and sweetened with 3 tablespoons
sugar and flavored with 1 teaspoon
orange extract. Place in oven to
brown.

October 3

Vegetarian

Cream of Lettuce Soup
* Vegetable Souffle
Baked Potatoes Boiled Green Peppers
Stuffed Egg Salad
Apple Tapioca
Coffee
*Fegetable Souffle^B\eni 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

Vegetarian

Almond Soup
* Nut Loaf, Cranberry Jelly
Lima Beans Carameled Sweet Potatoes
Onion Souffle
Butterscotch Pie
Orange Ice
Coffee
*Nut Loaf — Mix together 1 table-
spoon Crisco, 1 cup chopped English
walnuts and almonds, 1 cup crumbs,
}4 teaspoon salt, dash pepper, 1
large ground onion, 3 tablespoons
flour, 2 well-beaten eggs and 1 cup
milk. Pour into Criscoed pudding
dish and bake 30 minutes.

Vegetarian

October 5

Baked Chestnuts

Galantine of Lentils

Escalloped Tomatoes

Fruit Salad

'Apple Charlotte
Coffee
*Apple Charlotte — Cut bread into
slices yi inch thick; then into strips
Xyi 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 S 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
like.

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A Calendar of Dinners

Vegetarian

October 6

Creole Chowder

Stuffed Potatoes

Spaghetti with Cheese

Lentil and Niit Salad

*OTange Puffs, Orange Sauce

Coffee

*Orange Puffs — Beat }4 cup Crisco
with }i cup sugar, add 2 well-beaten
Eggs, % cup milk, 2 cups flour, yi
teaspoon salt, 2 teaspoons baking
powder, and 1 teaspoon orange
extract. Bake in Criscoed and Houred
gem pans and serve hot with orange
sauce.

For Sauce. Mix }4 cup sugar with
2 tablespoons cornstarch, and yi 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

Coffee

*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 J^ a lemon,
and }4 pint thin brown sauce or
gravy.

Melt Crisco in stewpan, put in
onion (sliced), and fry for a few
minutes. Then add meat, cut in
small pieces, and fry all together for
about 10 minutes. Now sprinkle
curry over meat, and stir contents of
saucepan over fire for another 5
minutes. The gherkins, chutney and
salt must now be added; also sauce
or gravy; and stewpan must be
set over very slow fire about 1 hour;
by that time meat should be quite
tender. Add lemon juice, and dish
up. Serve with plainly boiled rice.

October 8

*Fried Chicken, Swiss Style
Sweet Corn Croquettes
Broiled Tomatoes
Crab Salad
Crackers Cheese

Coffee
*Fried Chicken, Swiss Style — Cook
chicken in salted water till it is fairly
tender. Take up, let get cool, and
«cut into neat pieces for frying.
Sprinkle these pieces with salt, pepper,
and onion juice, then moisten them
well with melted Crisco. Let them
stand 1 or 2 hours to absorb flavoring
of dressing, then dip in batter and
drop into hot Crisco to cook till
brown. This batter make of 1 cup
flour, as much milk as is needed to
have it stiff, 2 eggs, whites, and yolks
beaten separately, and }4 cup brandy.
This batter will be better Tor stand-
ing, after it is mixed, for 1 hour.

October 9

Roast Shoulder of Veal
Roasted Potatoes Lima Beans

Pickled Plums
Romaine Salad
* Raisin Batter Pudding
Coffee
*Raisin Batter Pudding — Beat up 3
eggs, sift in 2 cups flour and yi tea-
spoon salt, add 1 tablespoon 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.

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A Calendar of Dinners

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
*Dutch Apple Cake
Coffee
*Dutch Apple Cake — 2 cups flour, 1
teaspoon salt, 3 teaspoons baking
powder, 1 cup milk, 2 eggs, and 3
tablespoons melted Crisco. Mix
and sift dry ingredients. Add beaten
yolks, Crisco and milk. Beat well;
cut and fold in stifily beaten whites.
Spread mixture yi 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
Coffee
*Cheese Croutons — Cut crusts from
thin slices qf 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

Squash

Baked Potatoes
Red Cabbage Salad

Sultana Roll
Coffee
*Peanut Puree — 1 cup peanut butter,
1 quart milk, 1 tablespoon Crisco,
1 teaspoon onion juice, 1 tablespoon
cornstarch, 1 bay leaf, 1 blade mace,
pepper and salt to taste. Put milk,
Crisco, peanut butter, onion juice,
pepper, bay leaf and blade mace in
double boiler; stir and cook until hot.
Moisten cornstarch in little cold milk
and add it to hot milk; stir until
smooth and thick; strain through
sieve. Add salt and serve at once
with croutons.

October 14

*Grilled Halibut with Parmesan
Roast Mutton, Currant Jelly Sauce
Creamed Turnips
Browned Sweet Potatoes
American Salad
Apple and Prune Pie
Coffee
*Grilled Halibut with Parmesan —
Take desired number of fillets of
halibut and grill on both sides until
nicely browned. Take from broiler,
spread with Crisco, cover with
grated Parmesan cheese, season with
salt and dash of paprika on each
slice, and set in hot oven until
cheese is well browned and melted.
Serve with lemon slices and potato
balls tossed in melted Crisco con-
taining chopped parsley.

October 15

*Broiled Smelts

Roasted Squabs

Oyster Plant, Italian Style

Oriental Salad

Sweet Cider Jelly

Coffee

*Broiled Smelts— Select 12 large smelts,
clean well and split. Chop 12 olives,
}4 green pepper with seeds removed,

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A Calendar of Dinners

2 sprigs parsley, add }4 tablespoon
Crisco. Spread paste inside each
smelt. Close fish together, sprinkle
with salt, moisten with melted Crisco
and broil over clear fire.

October 16

Poeled Fowl, Cranberry Sauce

Mashed Potatoes

Caulifiower au Gratin

Tomato and Green Pepper Salad
Macaroon Custard *Queen Cakes

Coffee
*Queen Cakes — }4 cup sugar, yi cup
Crisco, }4 teaspoon salt, 3 eggs, yi
cup currants, ^ cup glace cherries
(cut in dice), grate nutmeg, thin
rind yi 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
Succotash
Spinach Salad
* Apple Pie, Whipped Cream
■Coffee
*Apple Pie — Core, peel and cut in
halves 8 tart apples. Line pie plate
with Crisco pastry, and fill with
apples; sprinkle over 3 tablespoons
sugar, }^ 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

Cauliflozver

*Savory Potatoes

Cheese Custard

Apple Dumplings

Coffee

*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 lyi hours.

October 19

Lamb Cutlets, Morland Style

* Artichokes

Riced Potatoes

Celery Salad

Crackers Cheese

Peach Melba

Coffee

*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 fpr about 10 minutes. Then add
for each 1 dozen artichokes, 1 pint
canned peas and 1 shredded lettuce.
Cover once more and cook gently
without moistening, the moisture of
lettuce and peas sufficing.

October 20

Canteloupes

Young Chickens, Roasted

Stuffed Tomatoes

*Grilled Potatoes

Apple and Nut Salad

Fruit Cup

Coffee

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

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A Calendar cf Dinners

October 21

*Giblet Soup

Spiced Shoulder of Mutton

Brussels Sprouts Mashed Potatoes

Prune Mold Cofee

*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
j4 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

Coffee
*Okra Soup — Cut into pieces lyi
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 IS minutes, add
okra, celery, and S cups water,
cook .slowly for \}4 hours, add
seasoning of salt, pepper and red
pepper, tomatoes, corn and peas and
simmer for 40 minutes. If too
thick, thin with stock. Serve hot.

October 23

* Haricot of Veal
Baked Tomatoes Russian Fish Salad
Date Souffle
Coffee
* Haricot of Veal — Cut 2 pounds fillet
of veal into small pieces of uniform
shape and size, and fry till a light
brown in hot Crisco. Add 2 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

GlazedSweet Potatoes Porcupine Salad

*Black Cap Pudding Coffee
*Black Cap Pudding— Mix % cup
currants, with 3 tablespoons sugar,
yi teaspoon salt, \yi 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

Wild Duck with Mushrooms

*Stuffed Egg Plant
Apple and Cucumber Salad

Almond Pudding
Hot Cheese Denises Coffee
*Stuffed Egg Plant— Vmrhoil 1 egg
plant and cut in halves. Scrape out
some of the inside and chop some
cold cooked meat with 2 tomatoes,
1 onion, and 2 green peppers. Then
mix with 1 beaten egg, 1 tablespoon
Crisco, and salt and pepper to taste.
Fill halves with this mixture; sprinkle
with breadcrumbs and tiny bits of
Crisco, put in baking dish with little
stock or water, and bake.

October 26

Mock Pigeon, Espagnole Sauce

*Scalloped Pumpkin and Rice

Baked Sweet Potatoes

Combination Salad

Honeycomb Pudding

Coffee

*Scalloped Pumpkin and Rice — In

Criscoed fireproof dish arrange layer

of stewed pumpkin, cover with

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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
paprika.

October 27

Noisettes of Mutton
String Beans Latticed Potatoes

French Salad *Chestnut Dainty
Coffee
*Chestnut Dainty — Boil 1 pound of
Italian chestnuts IS 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, OnionSauce
*Celeriac Szveet Potatoes

Corn Salad Pumpkin Pie
Coffee
*Celeriac — Well wash and peel the
celeriac. Cut them in quarters and
boil in boiling salted water until
quite tender. Drain well and 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
serve.

October 29

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

Celery Boiled Dressing

*Chestnut Tartlets Coffee
*Chestnut Tartlets — Boil and mash 1
pint chestnuts, add ^ cup each
creamed Crisco and cream, 1 beaten
yolk, yi cup powdered sugar, little
salt, and lyi 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
Coffee
* Rabbit, a la Marengo — Cut up 1
rabbit into neat joints. Melt yi cup
Crisco in saucepan, put in rabbit and
fry it quickly till browned, add 2
chopped small onions, and fry for a
few minutes, pour off any fat into
another pan, add to rabbit . 1 cup
brown sauce, 2 chopped tomatoes, 8
button mushrooms, seasoning of salt,
pepper, and paprika. Put on lid and
simmer gently 1 hour. Arrange rab-
bit on hot dish, put mushrooms in
heaps round with thin lemon slices,
season gravy and pour it over.

Hallowe'en
October 31

Clear Soup
*Braised Duck with Turnips
Riced Potatoes Spinach

Orange Salad
Goblin Cakes Nufs Candies

Custard Souffle, Vanilla Sauce
Coffee
*Braised Duck taith Turnips — Wash
and cut 2 carrots, 2 stalks celery, 2
turnips, I 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

?17

A Calendar of Dinners

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

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
*Chocolate Cream Pie Cofee
*Chocolate Cream Pie — 2 squares
chocolate, yi cup cornstarch, 1 tea-
spoon Crisco, 1 pint milk, 2 egg
whites, yi cup sugar, 3 egg yolks, }i
teaspoon salt, and 1 tablespoon
vanilla. Melt chocolate, add sugar,
cornstarch, egg yolks, salt, Crisco
and milk. Cook in double boiler till
thick, stirring constantly; flavor with
vanilla. Pour into a baked pie
crust shell, cover with meringue
made by beating egg whites till stiff
and adding 2 tablespoons sugar;
brown in oven and serve cold.

November 2

Baked Rolled Fillets of Fish, Bechamel
Sauce
Cucumber Salad Yeast Rolls
* Roast Guinea Chickens, Guaiia Jelly
Rice Croquettes Scalloped Egg Plant
Pear and Celery Salad
Lemon Sherbet Sponge Cake

Cofee
* 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
be trussed for roasting. Wrap them
in Criscoed paper and bake in a
quick oven for 30 minutes, baste
well and frequently; for the last 8
minutes remove paper and bacon;
sprinkle with a little flour, salt and
pepper, baste well, and let brown.
Serve on hot dish, garnished with rolls
of bacon. Hand with it gravy, bread
sauce, and guava jelly.

November 3

Celery Soup
*Casserole of Lamb
Sweet Pickle
Creamed Onions

Mashed Potatoes
Cabbage Salad
Caramel Ice Cream
Coffee

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

November 4

Tomato Soup

*Steamed Cod, Parsley Sauce

Roast Ribs of Beef, Horseradish Sauce

Colcannon Potatoes

Charlotte Russe

Coffee

*Steamed Cod — Wipe 4 cod steaks dry,
and sprinkle with salt, pepper, lemon
juice, and melted Crisco on under
side; lay on Criscoed platter, put
another Criscoed platter over; set
on top of saucepan of boiling water,
and steam ^ 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.

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A Calendar of Dinners

November 5

Ham Timbales, Cheese Sauce

Paprika Potatoes Spinach

Apple and Celery Salad

*Cocoanut Pudding

Coffee

*Cocoanut Pudding — 1 cup scalded
milk, ^ cup soft breadcrumbs, , ^
cup grated cotoanut, 2 egg yolks, 1
tablespoon Crisco, J^ cup cocoa, }4
cup sugar, 1 teaspoon lemon juice,
2 egg whites, and ^ teaspoon salt.

Soak bread in scalded milk until
soft. Add cocoanut, sugar, cocoa,
Crisco, lemon juice and salt; beat
well; add yolks eggs beaten, cut and
fold in stiffly-beaten whites. Turn
into Criscoed pudding dish and bake
in moderate oven 30 minutes. Serve
hot or cold.

November 6

Roast Duck
Egg Plant Croquettes
Peppers Stuffed with Rice
Canned Pears on Lettuce, with
Mayonnaise
*Broivn Bread Souffle
Coffee
*Brown Bread Souffle — Melt 2}4 table-
spoons Crisco, add }4 cup milk, yi
cup cream, 2 cups brown bread-
crumbs, yi 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
*Cahbage, a la Creme Potatoes
Olive Salad
Hasty Pudding

Cocoanut Cakes

Coffee

*Cabbage, a la Creme — Trim and wash

1 cabbage, then boil in boiling

salted water, adding 1 peeled onion

stuck with 2 cloves. When tender
take out onion and drain cabbage.
Either chop finely or rub through
a sieve. Melt 1 tablespoon Crisco
in pan, put in cabbage, stir it well,
add 3 tablespoons cream gradually,
salt and pepper to taste.

When thoroughly hot, pile in hot
dish, and garnish with sippets fried
bread or toast.

Novemiber 8

Cold Corned Beef

Baked Potatoes

Pickled Beets

Cauliflower Salad
Cheese Wafers

*Golden Pudding
Coffee
*Golden Pudding — Line and ornament
small pudding dish with pufF pastry.
Beat 2 tablespoons Crisco with 4
tablespoons sugar till creamy, add
4 tablespoons cakecrumbs, yolks
3 eggs beaten with* J^ cup milk,
yi teaspoon salt, grated rind and
straiiied juice 2 oranges. Pour into
pudding dish, and bake 40 minutes.
Whip up egg whites to stiff froth,
stir in 3 tablespoons sugar, few drops
yellow color, 1 teaspoon orange
extract, and pile on top of pudding.
Put back in oven to brown.

November 9

Broiled Steak

Mashed Potatoes

Spinach with Butter Sauce

Escarole Salad

*Cheese Fondue

Coffee

*Cheese Fondue — 2 tablespoons flour,

J^ cup grated cheese, 1 tablespoon

Crisco, 2 eggs, salt, pepper and red

pepper, and }4 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 soufBe tin. Bake 20

minutes in hot oven. Fold a napkin

'round and serve hot. /

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A Calendar of Dinners

November 10

Haddock au Gratin
*Venison Cutlets
Hashed Browned Potatoes

Oyster and Celery Salad
Marrons, a la Creme
Cofee
*Fenison 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 }4
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 ^
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 Potatoes Fried Parsnips

Apple and Celery Salad

*Baked Indian Pudding
Coffee
"Baked Indian Pudding — Z}4 quarts
milk, 3 tablespoons cornmeal, yi
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
}4 hour, or oftener if pudding browns
too fast, till 5 pints are used; then
let it bake til! done — 6 hours in all.
Serve hot with sauce of grated or
granulated maple sugar stirred into
rich cream, and kept very cold till
needed.

November 13

Lamb Cutlets
Potatoes "Curried Lima Beans
Tomato Salad

Cheese Fritters
Benedictine Jelly'
Coffee
"Curried Lima Beans — Chop 1 onion
finely and fry it for a few minutes
in 2 tablespoons Crisco, add 1 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 \}4
cups cooked lima beans, mix well
and serve hot.

November 14

Cream of Tomato Soup
* Nut Roast, Piquante Sauce
Sweet Potatoes Fried Egg Plant

Lettuce Salad
Baked Quinces Gingerbread
Coffee
"Nut Roast — yi cup lentils, yi cup
shelled roasted peanuts, yi table-
spoon Crisco, yi cup toasted bread-
crumbs, yi teaspoon salt, yi 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.

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A Calendar of Dinners

Vegetarian

November 15

Sweet Potatoes au Gratin

Corn, a la Southern

* Raisin and Nut Bread

Apples Stuffed with Celery

Caramel Cnstards Coffee

''Raisin and Nut Bread — 1 egg, ^
cup sugar, Xyi 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
yi 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 baking pan
and bake in hot oven until brown.

November 17

*Steived Rabbit

Glace Potatoes Baked Onions

Jellied Baked Beans

Cranberry Bavarian Cream

Coffee

*Stewed Rabbit— Meh 4 tablespoons

Crisco in saucepan; joint rabbit

and fry quickly in Crisco, then fry 1

sliced onion until browned, stir in

2 tablespoons flour and brown flour;
now add gradually 2 cups water and
stir till smooth, when boiling add salt,
pepper, and paprika to taste, and 2
tablespoons chopped parsley; simmer
slowly 1}4 hours. Dish and strain
over gravy.

November 18

Julienne Soup Toast Points

Stuffed Hearts Pickles

Browned Potatoes Baked Squash

* Almond and Apple Pudding
Coffee
*Almond and Apple Pudding — Pare
and core 6 apples, chop into small
pieces and sprinkle with }i cup sugar.
Have ready 2 cups breadcrumbs,
soaked in ^ cup milk to which 1
tablespoon melted Crisco has been
added. Beat 2 eggs till light add
to them grating of nutmeg, a pinch
of cinnamon and good pinch of salt.
Mix apple with soaked breadcrumbs,
then eggs, and lastly 2 dozens blanched
almonds chopped fine. Thin with
}>i cup milk, then pour into Cris-
coed tin and bake. Serve with sweet-
ened cream.

Novemiber 19

Spare Ribs Stew

Rice Croquettes Waldorf Salad

Cheese Biscuits

*Cranberry Pudding Coffee

*Cranberry Pudding — Cream }4 cup

Crisco with 1 cup sugar, add 3 eggs

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

flour, 2 teaspoons baking powder,

yi teaspoon salt, and }4 teaspoon

almond extract, then stir in \yi

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

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A Calendar of Dinners

meat in halves, cutting to bone.
Cook 2)4 tablespoons Crisco and
1 tablespoon chopped onion S min-
utes; remove onion, add }4 cup chop-
ped mushroom, and cook S minutes;
add 2 tablespoons flour, 3 tablespoons
stock, 1 teaspoon chopped parsley, }4
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

Coffee

*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 }4 teaspoon

salt. Beat up 4 egg whites to stiff

froth, then fold in }4 cup sugar, add

beaten egg yolks, }4 tablespoon

melted Crisco and date mixture.

Turn into Criscoed tin and bake in

moderate oven 30 minutes. Cut in

squares and serve cold with whipped

cream.

November 22

*Fried Smelts, Sauce Tartare
Roast Chicken
Creamed Chestnuts
Canned Stringless Beans
Orange and Romaine Salad
Mint Ice Cream
Coffee
*Fried Smelts — Clean, trim the fins,
and remove gills; wipe very dry, roll
in flour, brush over with beaten egg,
roll in crumbs and fry in hot Crisco
until crisp; drain on soft paper, dish
on lace paper in a heap, and garnish
with fried parsley, serve with sauce
tartare. Smelts make a nice gar-
nish for many fish dishes, the tails
drawn through the eyes, dressed as
above, and fried.

November 23

Bisque of Clams
Boiled Fish, Hollandaise Sauce
Potatoes Baked Parsnips
Celery Salad
*Italian Fritters
Coffee
*Italian Fritters — 1 egg, 1 cup milk,
grated rind 1 lemon, 2 tablespoons
Crisco, 5 slices stale cake, }4 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 Wafers

*Baba with Syrup
Coffee
*Baba with Syrup — Sift 3 cups flour
and }4 teaspoon salt into a basin, add
1 yeast cake dissolved in ^ cup luke
warm milk; make well in center of
flour, pour in 5 beaten eggs, mix with
the hand for S minutes. Put it into
Criscoed basin, spread over with }i
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

222

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

Cofee

*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 ^ inch
lengths. Boil milk, shake in macaroni
and salt and boil it very slowly for
}4 an hour, or until quite tender,
and keep it well stirred during
cooking. Thickly Crisco a pudding
dish and beat up egg. Add sugar
and Crisco to macaroni, let it cool a
little, then pour in egg and mix it
well. Grate little nutmeg on top and
bake pudding very slowly until top
is delicately browned.

November 26

Pea Soup

Boiled Tongue, Raisin Sauce

Rice Balls

Stewed Celery •

Tomato and Cress Salad

*Graham Pudding

Coffee

*Graham Pudding — Mix 2 cups
graham flour, yi 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
milk.

A Calendar of Dinners

November 27

Steak en Casserole

Sweet Potato Croquettes

Boiled Cauliflower

Pear and Grape Salad Cheese Fritters

*Pineapple Souffle

Coffee

*Pineapple Souffle — Cream lyi table-
spoons each Crisco and flour, add
1 cup canned grated pineapple and
juice. Cook S minutes, remove
from fire, add little salt, 1 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
hot.

November 28

Mock Bisque Soup
Mutton Haricot

String Beans

Fried Parsnips

Lettuce and Pepper Salad

* Apples with Red Currant Jelly

Coffee

* Apples with Red Currant Jelly — 6
cooking apples, 4 tablespoons flour,
1 egg, 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 jell^, place 1 on top

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A Calendar of Dinners

of each apple and a glace cherry on
that. Dish up and serve hot or
cold. An apricot syrup should be
sent to table separately with apples.

November 29

Smoked Salmon Toast

*Spiced Venison

Black Currant Jelly

Creamed Turnips

Grilled Sweet Potatoes

Escarole Salad, Cheese Dressing

Peach Gateau

Coffee

*Spiced Venison — Rub a piece of
venison with salt, pepper, vinegar,
cloves, and allspice; then put into
baking pan. Pour over 1 cup melted
Crlsco, add 2 sliced onions, sprig of
thyme, 3 sprigs parsley, juice 1
lemon, and }4 pint hot water. Cover
and bake in hot oven till tender.
Sprinkle with flour, add 1 glassful of
sherry wine and allow to brown.

Thanksgiving Dinner
November 30

Bisque of Oyster

Broiled Smelts, Drawn Butter

Roast Turkey, Cranberry Sauce

Mashed Potatoes

Stewed Celery

Romaine Salad

Roquefort Cheese

*Hot Pumpkin Pie

Orange Ice

Coffee

*Hot Pumpkin Pie — Line pie tin
with Crisco pastry. Mix two cups
steamed and strained pumpkin, with
2 teaspoons Crisco, ^ teaspoon salt,
1 cup sugar, J^ teaspoon each cin-
namon, cloves, mace, allspice, and
ginger, grated rind of 1 lemon, 1 cup
milk, }4 cup cream, 2 well beaten
eggs, and pour into prepared pie
plate. Bake till firm in moderate
oven. Serve hot. As a change,
place on the pumpkin pie as it comes
out of the oven a layer of halved
marshmallows, replace in the oven
and let them brown.

December 1

Oyster Bouillon

*Baked Beefsteak

Fried Beets • Baked Potatoes

Grapefruit and Endive Salad

Nougat Ice Cream

Coffee

*Baked Beefsteak — Cut 2 pounds of
sirloin, }4 inch thick. Mix one cup
bread crumbs, 1 tablespoon Crisco, 1
tablespoon chopped parsley, yi table-
spoon chopped onion, }4 teaspoon
each of salt, pepper, and red pepper,
yi teaspoon kitchen bouquet, and
moisten with stock. Spread this
oyer steak and roll it up, fastening
with skewers or tying, and put on
rack in roasting pan. Add }4 cup
stock, and bake yi 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 Xyi cups beef
stock cooked until boiling, then
strained and added to 1 tablespoon
Worcestershire sauce.

December 2

Baked Pork Spareribs

Turnips

Mashed Potatoes

Celery and Cranberry Salad

*Squash Pie

Coffee

*Squash Pie — 2 cups stewed squash,
1 tablespoon melted Crisco, yi tea-
spoon salt, yi teaspoon <:innamon,
^ cup sugar; 1 teaspoon ginger, 2
eggs, and 2 cups milk. Beat eggs
until light. Place squash in quart
measure, add sugar, Crisco, salt,
spice, and then beaten eggs. Stir
well and add sufficient milk to make
1 quart of whole mass. Turn into
pie tin lined with Crisco pastry and
bake slowly for 45 minutes. When
done a silver knife when inserted will
come out from it clear. Squash pie
will become watery if allowed to
boil.

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A Calendar oj Dinners

December 3

Brown Fricassee of Chicken, Cranberry

Jelly

Sweet Potatoes Boiled Onions

Orange and Pineapple Salad

*Farina Pudding

Coffee

*Farina Pudding — Stir into 3 cups
boiling millc 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}4
hours. Serve with any sweet pud-
ding sauce.

December 4

Clear Soup with Rice

Corn Peas Masked Potatoes

Cold Slaw

Plum Pudding, Hard Sauce

*Individual Mince Pies

Cheese Wafers

Coffee

'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, yi pound chopped
figs, yi pound currants, grated rind,
strained juice 3 lemons, 1 cup Crisco,

1 teaspoon salt, yi pound chopped
almonds, grated rind, strained juice
3 oranges, 2 grated nutmegs, yi
cup sherry, 1 cup brandy, I ounce
mixed spice, yi pound each chopped
candied orange and lemon peel, and

2 cups brown sugar. Mix well and
keep in well sealed jar.

December 5

*Steamed Clams
Roast Ribs of Beef, Currant Jelly
Rice Croquettes Stewed Tomatoes .

Apple and Celery Salad
Mince Pie
Coffee
*Steamed Clams— W 3ls\i and scrub
clam shells; place in kettle; add
water, allowing yi 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-
cooked.

December 6

Caviar Canapes

Roast Duck * Apple Sauce

Canned Beans Mashed Potatoes

Tomato Jelly Salad

Apple Dumplings

Raisins Nuts

Coffee

*Apple Sauce — 1 pound apples, 2

tablespoons sugar, 2 tablespoons

Crisco, yi 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,

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A Calendar oj Dinners

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

December 8

Lamb Chops
Creamed Potatoes Lima Beans

Carrot Salad
Pineapple Ice Cream Candy

Cocoanut Layer Cake Coffee
*Cocoanut Layer Cake — Beat yi cup
Crisco with 1 cup sugar till creamy,
add 2 well beaten eggs, X teaspoon
salt, iyi cups flour sifted with 2
teaspoons baking powder, 1 cup water
and }4 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 filling,

December 9

Oysters

*Chicken Hot Pot

Celery Salad Dried Apricot Shortcake

Coffee
*Chicken Hot Pot — Prepare large
chicken. Cut into as small pieces
as joints allow. Do not remove meats
from bones. Boil chicken until
nearly tender and keep broth left
in kettle when you remove chicken
from it. Cut 1 pound of lean, raw
ham into small squares. Wash and
peel and parboil 8 large potatoes and
slice them. Slice 3 medium-sized
onions. Put into deep baking dish
layer of chicken, layer of ham, layer
of potatoes, and layer of onions.
Repeat until all are used up; when
arranging these layers strew tiny
bits of Crisco over them. Pour
chicken broth over layers, well
seasoned with salt and pepper. Add
enough water to almost fill pot.
Cover pot, and bake for 1}4 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 Stratus

*Fig and Apple Cobbler
Coffee
*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 ^ 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
Coffee
*Lemon and Apple Tart — Line a large
pie plate with Crisco pastry. Mix
together 2 cups grated apple, grated
rind and juice of 1 lemon, 1^ 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
center.

December 12

Baked Codfish
Piquant Beets Baked Potatoes

Lettuce and Cheese Salad
*Bread Pudding Coffee

*Bread Pudding — 4 cups bread cut in
dice, 3 tablespoons sultanas, 2 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

226

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 yi 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

Cogee

*Raisin Roly Poly — 2 cups flour, 2

cups breadcrumbs, J^ cup Crisco, yi

cup brown sugar, ^ 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

Coffee

*Raisin Puffs — Beat 2 tablespoons

Crisco with }4 cup sugar till creamy,

add 1 beaten egg, yi teaspoon salt,

^2 cup milk, 1}4 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-Le-Duc and Cheese Sandwiches

*Cocoanut Pie Coffee

*Cocoatiut 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
Crisco. Let stand until perfectly
cold. Beat up yolks of eggs and
sugar together, then add cocoanut
to them. Add this mixture to milk
with stifily 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 night,
till tender, strain and press through
sieve. Fry 1 chopped onion in 1 table-
spoon Crisco, add to peas, with 1
tablespoon melted 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

Coffee

*Pear Croquettes — 6 halves canned

pears, yi cup rice, 2 tablespoons

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

227

A Calendar of Dinners

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
hot.

December 18

Fillets 0} Flounder
Tournedos of Beef

*Tomalo Croquettes
Celery Mayonnaise Orange Tartlets

Coffee
*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, yi 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

Coffee

*Soup Bonne Femme — Wash, dry, and

cut up 2 large heads of lettuce, 1

pound sorrel, and 1 pound spinach.

Add 3 pints white stock, and simmer,

with 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

1 cup of boiling milk, and add to broth.

Season with salt and pepper, press
through sieve, and serve with crou-
tons.

December 20

Lentil Soiip
Roast Loin of Pork, Apple Sauce
Potato Balls Artichokes
Celery and Pineapple Salad
*Sultana Pudding
Coffee
*Sultana Pudding — Line shallow dish
with plain pastry, put in bottom
layer of sultana raisins. Beat yi cup
Crisco to a cream with 4 tablespoons
sugar, add 2 well beaten eggs, 2 table-
spoons milk, yi teaspoon lemon ex-
tract, yi 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

*Scallops
Broiled Squab Chickens
Braised Endive Potatoes Anna

Chiffonade Salad
Apricot Custard
Coffee
*Scallops — For 1 pint of scallops take
2 tablespoons Crisco. Melt in frying
pan, add scallops and 2 minced
onions and 1 tablespoon flour with
1 pint liquor from scallops. Cook
thoroughly, seasoning with salt and
bit of paprika, then add yi 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

Coffee

*Cornstarch Souffle — Bring 1 quart

milk and 1 tablespoon Crisco to

boiling point; beat 4 tablespoons

cornstarch with 1 cup sugar, yolks

of S eggs together and add to hot

milk. Stir and cook 8 minutes, then

228

A Calendar of Dinners

add }i 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 Tripe
Mashed Potatoes
Stuffed Onions
Baked Bean Salad
Cheese Balls
Stewed Figs, Whipped Cream
Coffee ,
*Baked Tripe — Cut tripe into good-
sized pieces and spread over them
the following stuffing: Mix together
4 tablespoons crumbs, 3 tablespoons
Crisco, }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.

Vegetarian
December 24

Cream of Tomato Soup
Cheese Souffle Graham Rollf

Lettuce, French Dressing
*Eve's Pudding
Springerle
Coffee
*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, }4
cup milk, and 4 well beaten eggs.
Pour into Criscoed mold, cover with
greased paper and steam 2 hours.
Serve with hot milk.

Christmas Dinner
December 25

Oysters

Mangoes Celery Stuffed Olives

Tomato Soup

Roast Turkey, Cranberry Jelly

Roast Sweet Potatoes

Mashed Turnips

Brussels Sprouts

Orange and Celery Salad

Vanilla Blanc-mange
*English Plum Pudding
Fruit Coffee
*English Plum Pudding — 1 cupful
breadcrumbs, 1 cupful flour, 1 cupful
brown sugar, }i cupful Crisco, 1 tea-
spoonful salt, 2 teaspoonfuls baking
powder, 1 teaspoonful mixed spices,
3 eggs, 1 cupful milk, }4 cupful seeded
raisins, }4 cupful chopped candied
citron peel, 1 cupful currants, }4 cup-
ful chopped preserved ginger, yi cup-
ful brandy, }i 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
omitted.

December 26

Stuffed Veal Heart, Tomato Sauce
Baked Sweet Potatoes
Mashed Turnips
Lettuce, Apple and Date Salad
Cream Cheese on Toasted Crackers
*Baked Apples zuith Custard
Coffee
*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 yi cup water
and brush over apples; sprinkle with
crumbs browned in hot Crisco; bake
for 20 minutes in moderate oven.
Serve cold with custard.

229

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

Cofee

*Terrapin, a la Maryland-^Vut 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
^ 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.

and 1 tablespoon lemon juice. Cook
in moderate oven for 3 hours. Send
to table without removing cover.

Veitetarian
December 29

Nut Turkey Roast, Cranberry Jelly

Creamed Onions

Baked Potatoes

Hubbard Squash

Pineapple and Orange Salad

* Pastry Fingers

Lalla Rookh

Cofee

*Pastry Fingers — Sift yi cup pastry
flour, 2 cups entire wheat flour, and
1 teaspoon salt into basin, add 3
tablespoons Crisco, and yi cup butter,
cut them into flours with knife until
finely divided. Then rub in fine
with finger tips and make into stiflT
paste with cold water. Roll out
yi 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

December 28

*Belgian Hare, en Casserole

Scalloped Potatoes

Braised Celery

Pineapple and Celery Salad

Lemon Pudding, Caramel Sauce

Coffee

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

Sirloin Steak

Glazed Pumpkin Marbled Potatoes

■ Celery Salad

Cheese Relish

*Boston Pudding

Coffee

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

230

December 31

Codfish, Delmonico Style

Roasted Leg of Lamb

*Chestnut Boulettes

Baked Potato Strips

Watercress and Green Pepper Salad

Cherry and Almond Parfait

Lady Fingers

Cofee

*Chestnut Boulettes — Mix together in

a basin 1 cup mashed chestnuts,

A Calendar of Dinners

which have been peeled after cooking
in boiling salted water, beat into
this 1 tablespoon whipped cream,
yi tablespoon Crisco, K 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.

231

Housekeepers who receive

A Calendar of Dinners^ ^

Should also send for the book described below.

This book treats of subjects equally as important as the mat-
ter in this volume. No cookery library is complete without
it. Written by a recognized authority it contains just the
information which the experienced cook as well as the
beginner will be glad to have conveniently at hand.

The Whys of Cooking

By Janet McKenzie Hill

Illustrated and containing 150 new recipes. In this book
hundreds of important household and cooking questions
are asked and answered by Janet McKenzie Hill, of the
Boston Cooking School, and editor of American Cookery.
Sent post-paid, in response to this offer, upon receipt of
10 cents, stamps or coin.

Address The Procter & Gamble Co., Dept. of Home Eco-
nomics, Section C. B., Cincinnati, Ohio. Write name and
address plainly.

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