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The Story of Crisco by Marion Harris Neil

Part 3 out of 9

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containing vinegar, when all are done, rinse in water and put into
boiling milk, add cupful of boiling water and teaspoonful of salt.
Boil quickly with lid off, pierce with fork to know if done. Lift into
hot dish and cover with sauce. Blend Crisco and flour in saucepan,
over fire, add milk, salt and pepper, and cook five minutes. Remove
from fire, add egg beaten with cream and lemon juice, pour over
artichokes and sprinkle parsley over top.

Mushrooms au Gratin

4 tablespoonfuls Crisco
14 large mushrooms
1 egg
Salt, pepper, and red pepper to taste
1 tablespoonful chopped parsley
2 tablespoonfuls chopped cooked meat
2 tablespoonfuls breadcrumbs
1/2 cupful stock
1 tablespoonful chopped suet

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

Sufficient for fourteen mushrooms.

New Potatoes a la France

3 tablespoonfuls Crisco
2 lbs. new potatoes
2 sprigs mint
1 teaspoonful salt
1 tablespoonful chopped parsley
1 tablespoonful lemon juice

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

Potato Pone

2 tablespoonfuls Crisco
1 generous cupful grated raw sweet potatoes
1 cupful molasses
1 cupful milk
1 teaspoonful powdered ginger
1/2 teaspoonful powdered cinnamon
1/2 teaspoonful salt
1 tablespoonful chopped candied orange peel
1/2 cupful sugar

Grate potatoes or put them through meat chopper, add molasses, sugar,
milk, Crisco, salt, spices, and orange peel. Mix well, turn into
Criscoed fireproof dish and bake in moderate oven till firm.

Sufficient for one small pone.

Savory Lentil Dish

4 tablespoonfuls melted Crisco
1 cupful lentils
1 bay leaf
3 springs parsley
1 chopped onion
Salt, pepper, and powdered mace to taste
1 cupful boiled rice
1-1/2 cupfuls highly seasoned tomato sauce

Wash lentils and soak in plenty of cold water four hours. Put into
boiling salt water, add bay leaf, parsley, seasonings and cook till
tender. Chop and fry onion in 3 tablespoonfuls of Crisco, add lentils,
rice and remainder of Crisco, stir and allow to get hot. Turn into hot
dish and pour over tomato sauce.

Stuffed Beets

2 tablespoonfuls Crisco
6 beets
2 green peppers
2 tablespoonfuls breadcrumbs
1/2 teaspoonful onion juice
Salt and pepper to taste

Select 6 smooth even-sized beets and boil in boiling salted water
until tender. Peel, remove root end and remove center, leaving shell
about half inch thick. Remove stems and seeds from peppers; cover
peppers with boiling water ten minutes. Dice them with scooped out
beet, add Crisco, breadcrumbs, and seasonings. Mix and divide into
beet shells, dot with Crisco and bake in moderate oven twenty
minutes. Serve garnished with watercress.

Sufficient for six beets.

Stuffed Eggplant

3 tablespoonfuls Crisco
3 small eggplants
1/2 cupful breadcrumbs
1-1/2 cupfuls stock
1/2 cupful chopped cooked chicken or veal
1 egg
Salt, pepper, and nutmeg to taste
1/2 cupful white wine
Criscoed crumbs
1 tablespoonful flour
1 tablespoonful sherry

Cut eggplants in halves and scoop out inside, leaving shell half inch
thick. Soak 1/2 cupful breadcrumbs in 1/2 cupful stock ten minutes,
then add cooked chicken, 2 tablespoonfuls melted Crisco, egg,
well beaten, and seasoning of salt, pepper and nutmeg. Divide this
forcemeat into eggplants, sprinkle Criscoed crumbs on top, set them in
greased pan, pour in rest of stock and white wine and bake half hour
in moderate oven. Serve on hot dish with following sauce.

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

Sufficient for three eggplants.

Stuffed Potatoes

(_Kate B. Vaughan_)

2 tablespoonfuls melted Crisco
6 large potatoes
2 tablespoonfuls grated cheese
1 yolk of egg
Salt and pepper to taste

Wash six well shaped white potatoes and rub skin with Crisco. Bake
until tender, cut slice off one end, and with a teaspoon remove
all potato from shells. Mash the potato, adding Crisco, cheese,
seasonings, and egg yolk. Refill shells and bake fifteen minutes.
Serve hot on napkin.

Sufficient for six potatoes.

Viennese Carrots

2 tablespoonfuls Crisco
1 bunch carrots
1 tablespoonful flour
1/2 teaspoonful sugar
2 tablespoonfuls vinegar
Salt and pepper to taste
1 tablespoonful chopped parsley
1 cupful cooked peas

Scrape carrots, cut in small pieces, and boil till tender in boiling
salted water. Blend Crisco and flour together in saucepan over
fire, stir in 1 cupful water in which carrots were cooked, boil five
minutes, then add sugar, seasonings, vinegar, parsley, peas, and
carrots; simmer ten minutes and serve hot in vegetable dish.




Salads are classified into two groups--i.e., the raw, such as lettuce,
endive, radishes, cucumber, celery, etc., and the cooked, such as
those made from cooked vegetables, eggs, cooked cold fish, poultry,
and meat. The raw materials should be washed most carefully and well
cleaned before mixing, and the utensils for cutting and mixing, as
well as the basins or bowls used, should be clean and dry. Every
salad, no matter how plain and simple it may be, should be made to
look inviting and tempting. The method of draining or drying is a very
easy performance so long as the salad leaves, whatever they may be,
are almost free from moisture. This is effected best by putting the
leaves, which should be broken, not cut with a knife, into a wire
basket and drying them well, or else putting them into a cloth lightly
folded and shaking well until the outer moisture of the leaves is well
absorbed. The salad then is ready for mixing.

Any cold boiled vegetables left over from dinner are useful as giving
variety to salads, and help to make a good accompaniment to cold meat
served to luncheon. Thinly sliced cold potatoes--new ones for choice,
green peas and string beans, are especially good for this purpose, and
even Brussels sprouts, carrots, and turnips may be used on occasion in
small quantities. More substantial salads, prepared with cold meat or
fish, form appetizing luncheon or breakfast dishes. Those made with
chicken, lobster and salmon respectively are most widely known, but
fillets of flounder, cold ham or beef, or lamb make very good salads,
and even the humble herring, and dried and salted fish, may be used
with advantage in this way.

The meat or fish should be cut up into cubes or convenient small
pieces, and piled up in the center of the dish or salad bowl on a
layer of seasoned, shredded lettuce. Over this should be poured half
of the dressing. Round this should be arranged the green constituents
of the salad, cut up rather small, garnished with slices of tomato
or beets, cucumber and hard-cooked egg. The remainder of the dressing
should be poured over this, and the top of the meat or fish pyramid
may be ornamented with a few sprigs of endive or parsley.

Apple, Celery and Nut Salad

For Dressing

1 tablespoonful Crisco
1 teaspoonful mustard
1 teaspoonful sugar
1/2 teaspoonful salt
1/4 teaspoonful white pepper
2 eggs
4 tablespoonfuls lemon juice
1 cupful whipped cream

For Salad

1 quart chopped apples
1 pint diced celery
1-1/2 cupfuls blanched and shredded almonds
2/3 cupful rolled pecan nut meats

_For salad._ Mix apples, celery and nut meats.

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

Asparagus Salad

For Dressing

6 tablespoonfuls melted Crisco
1 teaspoonful salt
1/4 teaspoonful paprika
Pinch black pepper
1 tablespoonful tarragon vinegar
2 tablespoonfuls cider vinegar
1 tablespoonful chopped cucumber pickles
1 tablespoonful chopped green peppers
1 teaspoonful chopped parsley
1 teaspoonful chopped chives
1 can asparagus or fresh cooked asparagus

Drain asparagus and chill. Mix salt with paprika, add pepper, tarragon
vinegar, cider vinegar, Crisco, pickles, peppers, parsley, and chives,
mix well and pour over the asparagus.

Celery and Almond Salad

1 cupful melted Crisco
1 yolk of egg
1 tablespoonful lemon juice
1 tablespoonful vinegar
1 head celery
1/2 cupful blanched almonds
1 crisp lettuce
Few drops green color
1/2 teaspoonful sugar
1 teaspoonful salt
1/2 teaspoonful mustard
Red pepper to taste

Melt and cool Crisco. Prepare celery and cut into very thin strips and
plunge in ice water until wanted. Blanch and shred almonds; wash and
dry lettuce leaves. Put yolk of egg into bowl, add mustard, salt,
and red pepper and mix well with wooden spoon. Add sugar, teaspoonful
lemon juice, teaspoonful vinegar; beat in Crisco gradually. Remove
spoon and beat with egg beater five minutes, then beat in rest of
lemon juice and vinegar. Add more seasonings if needed and enough
green color to make it look pretty. Dry celery and mix with almonds,
then toss them into dressing. Serve on lettuce leaves.

Fruit Salad


1 tablespoonful Crisco
Pinch of salt
2 tablespoonfuls sugar
2 tablespoonfuls vinegar
2 eggs
1/2 pint whipped cream


24 marshmallows
1 can pineapple
2 juicy apples
6 oranges
Lettuce leaves

_For salad._ Cut fruit and marshmallows into small pieces, then mix
and chill.

_For dressing._ Beat up eggs in double boiler, add vinegar, sugar,
salt, Crisco and cook until thick. Cool and add whipped cream. Mix
with fruit and serve on crisp lettuce leaves.

Orange and Tomato Salad

3 tablespoonfuls melted Crisco
4 tomatoes
4 oranges
1 tablespoonful chopped parsley
Tarragon vinegar

Peel oranges and tomatoes, and slice and arrange alternately in salad
bowl. Mix juice squeezed from "tops and bottoms" of oranges with an
equal quantity of tarragon vinegar, add Crisco and salt to taste. Pour
over fruit and sprinkle chopped parsley on top.

Potato and Nut Salad

For Dressing

5 tablespoonfuls melted Crisco
1 teaspoonful mustard
1 teaspoonful salt
2 teaspoonfuls sugar
2 yolks of eggs
3/4 cupful cream or milk
1/4 cupful vinegar

For Salad

3 cupfuls sliced cold potatoes
1 cupful broken hickory nut meats
1 teaspoonful chopped onion
Chopped parsley
Cold cooked sliced beets
Sliced lemon
Lettuce leaves

_For dressing._ Mix sugar, salt, and mustard, add Crisco and stir
thoroughly; then add yolks of eggs well beaten, cream, and lastly
vinegar. Cook in double boiler until consistency of cream. If milk
is used instead of cream, add 1 teaspoonful flour to other dry

_For salad._ Mix potatoes, nuts, and onion together, and place on
crisp lettuce leaves; pour over dressing and garnish to taste with
beets, lemon, and parsley.

Potato and Pimiento Salad

1 tablespoonful Crisco
4 potatoes
2 hard-cooked eggs
1/2 can pimientos
1 tablespoonful chopped cucumber pickle
1 teaspoonful salt


1 tablespoonful Crisco
2 teaspoonfuls dry mustard
1 teaspoonful salt
2 tablespoonfuls sugar
1 lemon
1/2 pint vinegar
2 eggs

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

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

Shrimp Salad

2 tablespoonfuls Crisco
1 can shrimps
1 cupful celery cut in cubes
1 cupful tart apples cut in cubes
1 cupful broken Brazil nut meats
1/2 cupful broken English walnut meats
Salt and pepper to taste
1 lemon
4 tablespoonfuls vinegar
2 tablespoonfuls water
4 eggs
1 teaspoonful dry mustard
1 teaspoonful salt
1 teaspoonful sugar
1/2 teaspoonful white pepper
1/2 cupful thick cream and 1 cupful whipped cream
Crisp lettuce leaves

Break shrimps into pieces, put them into earthenware dish, moisten
with a little melted Crisco, season with vinegar, salt and pepper. Put
apple cubes into a small dish and sprinkle lightly with lemon juice,
then put in celery cubes with a little more lemon juice and toss
together. Cover and set aside. Prepare nut meats. Heat vinegar and
water in double boiler, beat eggs, then gradually add them to vinegar,
stirring all the time. Now add Crisco and cook slowly, stirring
constantly. Remove from fire, and beat till cold, then add mustard,
salt, sugar, and pepper. Add the thick cream just before serving. When
ready to serve toss nuts, celery, apples and shrimps together with a
silver fork, and add a little dressing. Heap on crisp lettuce leaves
on individual plates, and pour over each salad a heaping spoonful of
the dressing; and top with spoonful of unsweetened whipped cream.



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

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

In stewing fruit, prepare syrup first. Bring to boil, lay fruit in,
and simmer gently. Souffles should be very light and spongy. Eggs
form a large part of souffles, more whites than yolks are used and
the former are beaten to a stiff froth. All souffles should be served
quickly. Omelets are composed mainly of eggs. They can be savory or
sweet. If over-cooked an omelet will be tough. To prevent milk running
over when it comes to boil, put spoon in saucepan. Never leave spoon
in saucepan if you wish the contents to cook quickly, and in any case
a metal spoon never should be allowed to stand in a boiling saucepan
containing fruit or any acid.

Apple Dumplings

5 apples
4 tablespoonfuls Crisco
2 cupfuls flour
2 teaspoonfuls baking powder
1/2 teaspoonful salt
3/4 cupful milk

Sift flour, baking powder, and salt together. Work in Crisco with
finger tips; add gradually milk, mixing with knife to a nice dough.
Roll 1/2 inch thick, cut into squares and lay in center of each an
apple, pared and cored. Fill up centers with sugar and cinnamon and
take corners off the dough and pinch together. Place in Criscoed
baking pan, dot over with sugar and Crisco and bake in moderate oven
for twenty-five minutes or till nicely browned. Serve hot with milk.

Sufficient for five dumplings.

Apple Fritters

1-1/2 cupfuls flour
2 teaspoonfuls baking powder
1/4 teaspoonful salt
1 egg
1 tablespoonful melted Crisco
3/4 cupful milk
3 apples cut in quarter inch slices
3 tablespoonfuls sugar
1 lemon

Peel, core and slice apples, then sprinkle 2 tablespoonfuls sugar
and strained juice of the lemon over them. Sift flour, baking powder,
sugar, and salt into bowl, add milk to well beaten egg and stir liquid
gradually into dry materials, beating thoroughly, then add Crisco.
Cover apple slices with batter and drop them into plenty of Crisco
heated so that small breadcrumb browns in sixty seconds. Fry for four
or five minutes. Drain and sprinkle with powdered sugar. Any other
fruit may be substituted for apples or a combination of fruits makes a
delicious fritter.

Sufficient for twelve fritters.

Baked Rhubarb Pudding

2 cupfuls flour
1/2 teaspoon salt
2 bundles rhubarb
1/2 cupful Crisco
1 lemon
6 tablespoonfuls brown sugar
1/2 cupful granulated sugar

Put granulated sugar into small saucepan over fire, and when brown,
coat inside of plain pudding mold with it. Sift, flour, salt, and
baking powder together, rub Crisco finely into it, then mix whole to
a smooth paste with cold water. Turn out on a floured board, cut off
one-third of it, and put one side for the lid. Roll out remainder
until twice the circumference of the top of the mold, then drop gently
into mold, pressing evenly against sides. Fill center with rhubarb,
cut in pieces an inch long. Add grated rind and strained juice of half
of the lemon, brown sugar and 3 tablespoonfuls water. Roll out pastry
that was put on one side, wet edges of it, lay it on top. Cover with
a piece of greased paper, and bake in moderate oven one hour. Turn out
and serve with hot milk.

Caramel Bread Pudding

3 cupfuls breadcrumbs
1 quart hot milk
2 eggs
1 teaspoonful lemon extract
Grated nutmeg to taste
1/2 teaspoonful salt
1 cupful sugar
4 tablespoonfuls Crisco
Whipped cream

Put Crisco, crumbs, and salt into a basin, add hot milk and soak ten
minutes. Melt sugar and brown it lightly in a small pan over fire,
then add it to the bread, with eggs well beaten, and flavorings. Pour
into Criscoed pudding dish and bake in moderate oven till firm. Serve
with whipped cream.

Caramel Rice Pudding

1/3 cupful rice
1/2 teaspoonful lemon extract
3 eggs
2 tablespoonfuls Crisco
1/4 teaspoonful salt
2 cupfuls milk
1/4 cupful sultana raisins
2 tablespoonfuls powdered sugar
1/4 cupful granulated sugar

Melt granulated sugar in small saucepan and cook until brown, but do
not burn; pour it while hot into pudding mold and spread it all over
inside. Wash rice, parboil, drain, and cook slowly in milk thirty
minutes; turn into basin, add powdered sugar, Crisco, salt, raisins,
extract, and eggs well beaten and pour into prepared mold. Set mold
in pan of boiling water and bake in oven till quite set. Turn out and
serve hot or cold.

Carrot Pudding

For Pudding

1 cupful brown sugar
1 cupful grated carrots
1 cupful grated raw potatoes
3/4 cupful Crisco
1 cupful seeded raisins
1/2 cupful breadcrumbs
1/2 cupful milk
1-1/2 cupfuls flour
1 teaspoonful salt
1 teaspoonful baking powder
1 teaspoonful mixed spices
1 cupful currants
Prune sauce

For Sauce

1/2 lb prunes
1 wineglassful sherry wine
1 lemon
1/2 teaspoonful powdered cinnamon

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

_For sauce._ Soak prunes in water over night, after first washing
them. Next day put them in pan with water they were soaked in, just
enough to cover them, simmer gently until quite soft. Do not allow to
boil, or fruit will be spoiled. Take out stones, crack some, and
save kernels. Rub prunes through sieve, add sherry, kernels blanched,
grated rind and strained lemon juice, and cinnamon, and then, if
thicker than rich cream, add more wine, or water, and use.

Chocolate Jelly

2 squares chocolate
1 tablespoonful Crisco
2 cupfuls boiling water
3/4 cupful sugar
4 tablespoonfuls cornstarch
1/4 teaspoonful salt
1 teaspoonful vanilla extract
1/2 cupful chopped walnut meats
Whipped cream

Break chocolate into small pieces, dissolve in boiling water, add
Crisco, salt, cornstarch mixed with sugar, stir and boil for eight
minutes. Remove from fire add vanilla and nuts and pour at once into
wet mold. Cool, turn out and serve with whipped cream.

Cottage Pudding

1 cupful sugar
1 egg
1 cupful milk or water
2-1/4 cupfuls flour
2 tablespoonfuls Crisco
2-1/2 teaspoonfuls baking powder
1/2 teaspoonful salt
1 teaspoonful vanilla extract
1 cupful sultana raisins


1 tablespoonful Crisco
1 cupful sugar
1 egg
1 teaspoonful flour
1/2 teaspoonful vanilla extract
1-1/2 cupfuls boiling water

_For pudding._ Cream Crisco and sugar together, add egg well beaten,
milk, vanilla, flour, baking powder, salt, and raisins. Mix well, turn
into greased mold, and bake twenty-five minutes in moderate oven. Turn
out and serve with sauce. This pudding may be steamed for one and a
half hours.

_For sauce_. Mix flour, sugar, and Crisco in small saucepan, then stir
in egg and boiling water and boil for three minutes. Flavor with the

Molasses Sponge Pudding

2 cupfuls flour
2 teaspoonfuls powdered ginger
1/2 teaspoonful baking soda
1/2 cupful Crisco
1/2 cupful molasses
1 egg
1 tablespoonful breadcrumbs
3/4 cupful milk
1/2 teaspoonful salt

For Sauce

1 teaspoonful Crisco
1 teaspoonful cornstarch
2 tablespoonfuls lemon juice
3 tablespoonfuls molasses
1 cupful hot water

_For pudding_. Mix flour, breadcrumbs, soda and ginger together, then
rub in Crisco with finger tips. Beat egg, add milk, molasses, salt and
stir into dry ingredients. Turn mixture into Criscoed mold, cover with
greased paper and steam steadily for two hours. Turn out and serve
with sauce.

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

Monica Pudding

3 tablespoonfuls melted Crisco
2 cupfuls milk
1/2 cupful flour
3 eggs
1/4 cupful sugar
1/4 teaspoonful salt
1/2 teaspoonful vanilla extract

For Sauce

1/4 cupful Crisco
1/2 cupful powdered sugar
1/2 cupful cream
1/2 teaspoonful vanilla extract

_For pudding_. Heat 1 cupful milk. Add other cupful milk gradually to
flour, then stir into boiling milk, stir and cook five minutes. The
mixture should be quite smooth. Remove from fire, add Crisco, sugar,
yolks of eggs well beaten, salt, vanilla, and whites of eggs stiffly
beaten. Turn into Criscoed baking dish, set in pan half full of
boiling water. Bake in moderate oven thirty-five minutes. Serve with

_For sauce_. Melt Crisco, add sugar, cream and vanilla extract and
bring to boil.

Noodle Pudding

1 pint noodles
3/4 cupful sugar
4 eggs
1/4 cupful melted Crisco
1 lemon
1/4 cupful blanched and chopped almonds
2 cupfuls milk
1/4 teaspoonful salt

Throw noodles into boiling salted water, and cook five minutes. Drain
in colander. Beat eggs until light and stir in the noodles. Grease
pudding dish with Crisco, put in layer of noodles, sprinkle with
sugar, almonds, grated lemon peel, and melted Crisco. Then add another
layer of noodles and proceed as before, until all are used up. Add
milk and salt, and bake one hour in moderate oven. Serve hot with milk
or cream. This pudding is delicious with stewed fruits.

Peach Delights

1 quart flour
3 teaspoonfuls baking powder
2 tablespoonfuls sugar
1/2 cupful Crisco
1/2 teaspoonful salt
1 egg
1 teaspoonful lemon extract
Peaches, fresh or canned
Whipped cream

Sift flour, salt, sugar, and baking powder together, then rub Crisco
lightly into them with finger tips; add lemon extract and enough milk
to make soft dough. Drop mixture into Criscoed gem pans; place 1/2
peach on each one; fill cavities with sugar and bake in hot oven
twenty-five minutes. Serve with whipped and sweetened cream.

Sufficient for twenty delights.

Pineapple Pudding

For Pudding

1 can pineapple
1 cupful sugar
4 tablespoonfuls melted Crisco
1 cupful breadcrumbs
1/4 teaspoonful salt
6 eggs
Hard sauce

For Sauce

4 tablespoonfuls sugar
1/2 teaspoonful salt
1/2 cupful Crisco
2 tablespoonfuls sherry
4 tablespoonfuls blanched and chopped almonds

_For pudding_. Beat eggs, add crumbs, salt, Crisco, sugar, and
pineapple cut into small dice. Turn into Criscoed pudding dish and
bake in moderate oven until firm. Serve hot or cold with sauce.

_For sauce_. Beat Crisco with sugar to a cream, add salt, sherry, and

Mrs. Vaughn's Plum Pudding

1/2 lb. brown sugar
3 eggs
1/4 lb. breadcrumbs
1/2 lb. browned flour
1/2 lb. Crisco
2 teaspoonfuls baking powder
1 teaspoonful salt
1/2 teaspoonful powdered cloves
1/2 teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
1/2 teaspoonful grated nutmeg
1/4 teaspoonful powdered mace
1/2 cupful New Orleans molasses
1/2 cupful brandy (or grape juice)
1/4 cupful lemon juice
1/2 lb. seeded raisins
1/2 lb. sultana raisins
1 lb. currants
1 lb. crystallized fruits, consisting of pineapple, cherries,
figs, orange peel, and citron

Chop crystallized fruits, add raisins and currants, then pour brandy
(or grape juice) over them and let stand several hours. Cream Crisco
and sugar, add eggs well beaten together, and all other ingredients.
Divide into greased mold (small Crisco cans will do) filling
two-thirds full and steam steadily for three hours. Turn out while hot
and serve with hard sauce.

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

Rice Pudding

1/2 cupful rice
3 cupfuls milk
3/4 cupful sugar
1/4 cupful Crisco
3 eggs
Powdered cinnamon to taste
1/4 cupful seeded raisins
1/2 teaspoonful salt

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

Walnut Pudding

1/2 cupful sugar
2 cupfuls flour
2 teaspoonfuls baking powder
4 tablespoonfuls melted Crisco
1/2 teaspoonful salt
2 eggs
1 cupful milk
1 teaspoonful vanilla extract
1 cupful chopped English walnut meats

For Sauce

1 cupful sugar
1/2 cupful water
3 yolks eggs
2 cupfuls whipped cream
1/2 teaspoonful lemon extract

Mix flour, sugar, salt and baking powder together, add eggs well
beaten, vanilla extract, milk, Crisco, and nuts. Mix well and divide
into 9 greased individual molds, cover with greased papers, and steam
steadily for three-quarters of an hour. Turn out and serve.

_For sauce_. Boil sugar and water till syrup spins a thread, pour
over beaten yolks of eggs, and stir quickly. Set aside to cool, stir
occasionally, add lemon extract and just before serving mix in whipped

Sufficient for nine individual puddings.

Woodford Pudding

(_Kate B. Vaughn_)

1 cupful sugar
3 eggs
1/2 cupful buttermilk
1 teaspoonful baking soda
1-1/2 cupfuls flour
1/2 cupful Crisco
1 cupful blackberry jam
1/2 teaspoonful salt
1/2 teaspoonful grated nutmeg

For Sauce

2 tablespoonfuls Crisco
1 cupful whipped cream
Powdered sugar
1/4 teaspoonful salt

_For pudding_. Cream Crisco and sugar together, add salt, eggs well
beaten, nutmeg, flour, soda mixed with buttermilk, and jam. Mix well
and turn into Criscoed pudding dish and bake in moderate oven thirty
minutes or until firm.

_For sauce_. Cream Crisco and beat in as much powdered sugar as it
will take up, add salt, and stir over boiling water until it becomes
liquid, flavor with vanilla extract or sherry, and just before serving
add cream. Serve hot with pudding.



If the slices of bread have to be spread with butter or with a paste
it should be done before they are cut off. The slices should not be
cut thicker than an eighth of an inch. When butter is used there must
just be enough of it for us to know in some mysterious fashion that
it is there. Every scrap of a sandwich should be eatable. Sandwiches
usually are served on folded napkins, and arranged in circles, so
that one overlaps the other. It is well to lay a damp napkin over the
sandwiches, if they are not wanted immediately, in order to keep them
moist. To make superior sandwich butter, work one cupful of butter
in a basin with a clean and dry wooden spoon until soft; then add by
degrees half a cupful of whipped cream, seasoning of salt and mustard,
and put it in a cool place until required.

Egg and Anchovy Sandwiches

3 tablespoonfuls melted Crisco
10 anchovies
3 hard-cooked eggs
2 tablespoonfuls grated cheese
1 teaspoonful curry powder
1/2 teaspoonful lemon juice
Salt to taste
Brown bread

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

Sufficient for fifteen sandwiches.

Fried Egg Sandwiches

2 tablespoonfuls Crisco
4 hard-cooked eggs
2 tablespoonfuls cream
Salt, pepper, and red pepper to taste
2 rasped rolls
Fritter batter


Cut hard-cooked eggs free from shells into slices and pound with
Crisco and cream to a paste. Season with salt, pepper, and red pepper.
Cut rolls into thin slices, butter them, spread them with the mixture
and make into small sandwiches. Dip each sandwich into some prepared
fritter batter, and fry to golden brown in hot Crisco. Drain and serve

Sufficient for twelve sandwiches.

Hudson Sandwiches

2 tablespoonfuls Crisco
1/2 lb. cooked meat
6 stoned olives
1 teaspoonful capers
2 hard-cooked eggs
Salt and pepper to taste
Crisp lettuce leaves
12 picked shrimps
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

Sufficient for twenty sandwiches.

Pimiento Cheese Sandwiches

2 tablespoonfuls Crisco
1 cupful diced cheese
1 teaspoonful cornstarch
6 tablespoonfuls milk
1 teaspoonful salt
1 can pimientoes
Paprika to taste
Graham bread

Put cheese into double boiler, add Crisco, cornstarch, milk, salt, and
paprika to taste and stir and cook until smooth, then add pimientoes
cut into small pieces. Spread between buttered slices of graham bread.

Sufficient for twenty-five sandwiches.

Rice Sandwiches

1 tablespoonful Crisco
1/2 cupful rice
1 sprig parsley
1 blade mace
1 strip lemon peel
2 tablespoonfuls chopped cooked liver
2 tablespoonfuls chopped cooked ham
Salt and pepper to taste

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

Sufficient for twenty sandwiches.

Sardine Sandwiches

2 tablespoonfuls melted Crisco
1 dozen sardines
1 tablespoonful whipped cream
1 tomato
Salt, pepper, and paprika to taste
Lettuce leaves
Slices of brown or white bread

Bone and skin the sardines, then rub through sieve, add cream, Crisco,
pulp of tomato and seasonings and mix well. Spread mixture between
slices of brown or white bread and butter, stamp out in rounds, in
center of each round force a row of whipped cream seasoned with salt
and red pepper, place small stamped out leaves of lettuce round the

Sufficient for twelve sandwiches.

Tomato Sandwiches

2 tablespoonfuls Crisco
1 cupful water
1/2 cupful vinegar
2 eggs well beaten
1 teaspoonful salt
1 teaspoonful mustard
1 tablespoonful flour
1-1/2 tablespoonfuls sugar
Few grains red pepper
Firm ripe tomatoes
Whipped cream

Mix sugar, flour, salt, mustard and red pepper together, add eggs,
vinegar, Crisco, and water and cook in double boiler until thick,
stirring all the time. To every tablespoonful of dressing add equal
quantity of whipped cream. Skin and slice tomatoes very thin, dip
slices into dressing and place between thin slices of buttered bread.
Cut into finger shaped pieces.

Sufficient for thirty sandwiches.

Tomato and Horseradish Sandwiches

1 tablespoonful Crisco
1/4 cupful grated horseradish
1 tomato
1/4 cupful mayonnaise
Salt and paprika to taste

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

Sufficient for ten sandwiches.



There are two principal divisions, within which all varieties may be
included, viz:

1. Short or plain pastries.

2. Flaky pastries.

Of these, the former includes all pastes in which the fat is mixed
evenly with the dough throughout; the latter, those in which, by one
means or another, the two are arranged in alternate layers. The short
pastes are the simplest, and for this reason should be experimented on
to begin with. With pastry, a good deal always depends on the mixing.
The best way is to measure out the average quantity of liquid, to pour
about three-quarters of this gradually into the flour, at the same
time stirring this briskly with a knife, so as to get it evenly
moistened, and then add, in very small quantities at a time, as much
more water as may be needed. To see, in this way, when the flour has
been moistened enough, is easy. By the time the first three parts of
water have been put in, most of it will have stuck together in little
separate rolls; if on pressing these they should not only cling
together, but readily collect about them whatever loose flour there
may be, sufficient moisture will have been added; but so long as the
mixture, when pressed, remains to some degree crumbly, it is a sign
that a little more water is required. When done, the paste should
stick together, but should not adhere either to the hands or to the
basin. If it does this it is too wet, and more flour must be dusted
over it and kneaded in till the surplus moisture has been absorbed. A
sure sign of its having been mixed properly is when it can be rolled
into a lump, and the basin wiped out cleanly with it, as with a cloth.
To roll out, flour the pastry board slightly, lay the dough on it, and
form it into a neat, flat oblong shape.


Press it out first a little with the roller, and then roll with
short, quick strokes to the thickness required. Always roll straight
forwards, neither sideways nor obliquely. If the paste wants widening,
alter its position, not the direction of the rolling. At the beginning
of each stroke, bring the roller rather sharply down, so as to drive
out the paste in front of it, and take especial care in rolling to
stop always just short of the edges. Short pastry differs from the
flaky pastries in requiring but one rolling out.

It should be handled and rolled as little as possible and when
carefully made it should not be in the least leathery or tough. Air in
this method is mixed equally throughout the paste, and when it expands
in the oven raises the paste in all directions. The flakiness of
pastry depends upon the kind and amount of shortening used. Crisco
makes tenderer crust than either lard or butter. Make pastry in a
cool atmosphere and on a cool surface. The lightness of pastry depends
largely upon the light handling in blending the Crisco with the flour
and in the rolling of the pastry upon the board. The best results are
obtained by cutting the Crisco into the flour with a knife.

If pastry contains baking powder it should be put into the oven as
quickly as possible, but if it contains a liberal supply of Crisco
without baking powder, it improves by being set aside in a cool place
a few hours. Pastry that is light, dry and flaky, is separated more
easily by the gastric fluids than that which is heavy. The flour must
be of good quality, fine and dry. All pastry requires to be placed
in a hot oven, slightly hotter for flaky than short crust. The oven
should register from 310 deg. F. to 340 deg. F. The great heat quickly will
cause the starch grains to burst and absorb the fat, otherwise the
pastry will be heavy.

In making flaky pastry, if it has been rolled and folded properly,
and not allowed to stick to the board, nor cut so that air can pass
through layers, this air when heated in the oven expands and raises
the paste in layers or puffs. Heat of oven must be great enough to fix
the pastry in this raised condition, and as cold air prevents this,
the oven door must not be opened too soon, or any more than necessary.
See that the oven is clean.

Plain Crisco Pastry

1-1/2 cupfuls flour
1/2 cupful Crisco
1/2 teaspoonful salt
Cold water

Sift flour and salt and cut Crisco into flour with knife until finely
divided. Finger tips may be used to finish blending materials. Add
gradually sufficient water to make stiff paste. Water should be added
sparingly and mixed with knife through dry ingredients. Form lightly
and quickly with hand into dough; roll out on slightly floured
board, about one-quarter inch thick. Use light motion in handling
rolling-pin, and roll from center outward.

Sufficient for one small pie.

The New Crisco Pastry

2 cupfuls flour
3/4 cupful Crisco
1 egg
1 tablespoonful lemon juice
Sufficient cold water to hold mixture together
3/4 teaspoonful salt

Sift flour and salt into basin. Flour blade of knife, and chop Crisco
into flour, being careful to keep flour between blade of knife and
shortening. When mixture looks like meal, add gradually, egg well
beaten and mixed with lemon juice. Roll pastry into ball with knife.
May be used at once, but will be improved if allowed to stand in cool
place for one hour. Should be rolled out once and handled as lightly
as possible. May be used for sweet or savory dishes. Bake in hot oven.
The purpose of the addition of lemon is to render gluten of flour more
ductile, so that it will stretch rather than break as paste is rolled
out, or as it rises in oven.

Sufficient for two pies.

Tip Top Pastry

1/2 teaspoonful salt
1-1/2 teaspoonfuls baking powder
2-1/4 cupfuls flour
1/2 cupful Crisco
Cold water
1 teaspoonful lemon juice

Sift and mix together flour, salt, and baking powder. Rub in Crisco
with finger tips. Chill two hours. Then take out 1/2 cupful, and
to remainder add lemon juice and cold water gradually to make stiff
paste. Knead lightly and roll into long narrow strip. Sprinkle dough
with half of reserved mixture and fold so as to make 3 layers. Turn
half way round, roll again into strip, sprinkle with rest of mixture
and fold as before. Roll and fold twice more, and pastry is ready for
use for cakes, puddings, or pies.

Sufficient for two pies.

Cornstarch Pastry

1-1/4 cupfuls cornstarch
1-1/4 cupfuls flour
2 tablespoonfuls sugar
1/2 cupful Crisco
1/2 teaspoonful salt
1 teaspoonful baking powder
1 yolk of egg
Milk to mix

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

Sufficient for two large pies.

Double Pie

Top Layer

1 cupful sugar
1 cupful sweet milk
2 eggs
2 cupfuls flour
1/2 cupful Crisco
2 teaspoonfuls baking powder
1/2 teaspoonful salt

Under Layer

1 cupful molasses
1 cupful brown sugar
1 pint hot water
Plain Crisco Pastry
1 lemon
1 egg
2 tablespoonfuls flour

Line large pie plate with pastry.

_For under layer._ Mix sugar with flour, add molasses, egg well
beaten, grated lemon rind, and hot water, and pour into prepared pie

_For top layer._ Cream Crisco and sugar together, add eggs well
beaten, milk, salt, flour, and baking powder. Spread mixture over
under layer and bake in hot oven thirty-five minutes.

Sufficient for two large pies.

Almond Layer Pie

For Pastry

2 cupfuls flour
7 tablespoonfuls Crisco
1/2 teaspoonful salt

For Filling

6 tablespoonfuls Crisco
3/4 cupful sugar
1 lemon
3 eggs
1/2 cupful blanched powdered almonds
1/4 teaspoonful salt

Make short crust of Crisco, flour, salt, and water. Roll out thin, and
line Criscoed pie plate with piece of paste.

_For filling._ Cream Crisco and sugar together, add eggs well beaten,
almonds, salt, grated rind and one tablespoonful lemon juice. Mix well
and spread one-half of mixture on to pastry. Then cover with a layer
of pastry, the rest of mixture, and lastly cover with pastry. Bake in
a moderate oven until brown. Or the pastry may be rolled out, brushed
over with melted Crisco, the mixture spread over it, and rolled up
to form a roly-poly. Lay on a Criscoed tin and bake in moderate oven
until brown.

Sufficient for one large pie.

Flake Pastry No. 1

2 cupfuls flour
8 tablespoonfuls Crisco
3/4 teaspoonful salt
Just enough cold water to hold dough together

Sift flour and salt and cut half the Crisco into flour with knife
until it is finely divided. The finger tips may be used to finish
blending materials. Then add water sparingly, mixing it with knife
through dry materials. Form with the hand into dough and roll out on a
floured board to quarter inch thickness. Spread one-third of remaining
Crisco on two-thirds of dough nearest you; fold twice, to make three
layers, folding in first that part on which Crisco has not been
spread. Turn dough, putting folded edges to the sides; roll out,
spread and fold as before. Repeat once more. Use a light motion in
handling rolling-pin, and roll from center outward. Should Crisco be
too hard, it will not mix readily with flour, in which case the result
will be a tough crust.

Sufficient for two covered pies.

Flake Pastry No. 2

1/2 teaspoonful salt
2 cupfuls flour
1/2 cupful Crisco
Cold water

Mix salt with flour; divide Crisco into four equal parts, rub in one
of these only, and then mix to stiff paste with a little cold water.
Shape into neat oblong piece, and roll into straight strip about three
times as long as it is broad. All over this put on, with the point of
knife, one of remaining quarters of Crisco, distributing it evenly in
little dabs about size of a pea, so that they look like buttons on
a card. Now flour surface lightly and fold paste exactly in three by
taking hold of the two bottom corners and doubling them upwards from
you and then of the top corners and doubling them downwards towards
you. Turn now at right angles to its former position so as to have
open ends pointing towards you. Press these quickly together with
the roller to inclose some air, and press paste across also in two or
three places, making little ridges, thus preventing air which has been
shut in, from forming into large bubble. Roll out again, and repeat
till remaining two parts of Crisco have thus been used. At the last
rolling, bring to required thickness; and if it needs widening as well
as lengthening, turn it at right angles to its former position, and
roll straight across it as before, a rule which, with flaky pastry,
should always be observed, since, unlike the short pastries, its
lightness suffers if rolled obliquely to the direction in which it has
been folded.

Sufficient for two small pies.

Puff Pastry

1 teaspoonful salt
1 cupful Crisco
2 cupfuls flour
1 yolk of egg
2 teaspoonfuls lemon juice
Cold water

Measure Crisco and set in cold place to chill it. Sift flour and salt
into basin, and add lemon juice. Take a quarter of the Crisco, and rub
it lightly into flour with finger tips until there are no lumps left.
Beat yolk of egg and add a little cold water, then add them to the
flour, making them into a stiffish dough. Turn this on to floured
board, and work well with hands until it will no longer stick to
fingers and forms a perfectly smooth dough. Form into oblong piece and
roll out to about half inch thickness. The Crisco to be used should be
as nearly, as possible of same consistency as the paste.

Form it into neat flat cake, and place in center of pastry. Fold
up rather loosely, and flat the folds with rolling-pin. Place in
refrigerator for ten minutes. Then roll out pastry into long narrow
strip, being careful that Crisco does not get through. Fold exactly
in three, press down folds, and lay aside in cool place or in
refrigerator fifteen minutes. This is called giving the pastry one
"turn" and seven of these is the number required for this pastry. The
next time the pastry is rolled, place it with the joins at your right
hand side, and open end's towards you. Give two "turns" this time,
and again set aside in cool place for at least fifteen minutes.
Repeat this until pastry has had seven rolls in all. The object of the
cooling between the rolls is to keep Crisco and flour in distinct and
separate layers, in which it is the function of the rolling-pin and
folding to arrange them, and on which the lightness of the pastry

When rolling, keep the pressure of the two hands as equal as possible.
If the pastry becomes rounded, it shows that there is more pressure
being done on the rounded side than the other. After it has received
its last roll, it is better to be laid aside before using, then rolled
to the thickness required.

Sufficient for two pies.

Rough Puff Pastry

2 cupfuls flour
1/2 cupful Crisco, generous measure
1/2 teaspoonful salt
1 teaspoonful lemon juice
1 egg
Cold water

Have Crisco cold and firm. Sift flour and salt into basin, add Crisco
and cut into pieces one inch square. Beat up egg, add lemon juice
and a very little cold water, then add them gradually into other
ingredients making them into a stiff paste. Roll in a long piece on
floured board, fold in three, turn rough edges toward you and roll
out again, continuing this for five times. Place in refrigerator or in
cool place ten minutes between each rolling. This pastry may be used
at once for all kinds of sweet or savory pies, but it is improved by
standing for a few hours in a cool place. Bake in hot oven. Sufficient
for two covered pies.

German Paste

5 cupfuls flour
1 1/2 cupfuls Crisco
1/3 cupful ground almonds
1 cupful sugar
2 eggs
2 yolks of eggs
1 1/3 teaspoonfuls salt

Sift flour and almonds into basin, rub Crisco into them, add salt,
sugar, eggs well beaten and water to make stiff paste. Leave in cool
place two hours, then roll out and use for pies and tartlets.

Sufficient for four pies.

Hot Water Paste

1 cupful flour
4 tablespoonfuls Crisco
1/3 teaspoonful salt
1/4 teaspoonful baking powder
3 tablespoonfuls boiling water

Sift flour, salt and baking powder into basin, rub Crisco lightly into
them, then stir in boiling water. Cool paste before using, or it will
be too sticky to handle.

Sufficient for one pie.

Butterscotch Pie

1 egg
1 cupful dark brown sugar
1 cupful milk
3 tablespoonfuls flour
2 tablespoonfuls Crisco
3 tablespoonfuls water
1/4 teaspoonful salt
1 tablespoonful powdered sugar
1 baked crust
1 teaspoonful vanilla extract

Put yolk of egg into saucepan, add brown sugar, flour, milk, water,
Crisco, salt, and vanilla. Stir over fire until it thickens and comes
to boiling point. Pour into baked pie shell. Beat up white of egg,
then beat powdered sugar into it. Spread on top of pie and brown
lightly in oven.

Sufficient for one pie.

Rhubarb Custard Pie

1 cupful cut rhubarb
1 cupful sugar
1 tablespoonful flour
1 tablespoonful melted Crisco
2 eggs
1/2 teaspoonful ginger extract
1 cupful milk
Crisco pastry

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

Sufficient for one small pie.

Sugar Paste for Tartlets

1 cupful sugar
4 cupfuls flour
1/2 cupful Crisco, generous measure
1/2 teaspoonful salt
3 eggs
1 lemon

Sift flour on to baking board, make hole in center, and put in grated
lemon rind, salt, sugar, eggs, and Crisco. Mix the whole to a stiff
pastry. This paste is used for the bottom layer of pies and to
line tartlet tins of various kinds. It is excellent for turnovers.
Sufficient for thirty tartlets.

Currant Tartlets

1/3 cupful currants
3 tablespoonfuls ground rice
2 whites of eggs
4 tablespoonfuls Crisco
3/4 cupful sponge cake crumbs
4 tablespoonfuls sugar
2 tablespoonfuls chopped candied orange peel
1/2 teaspoonful lemon extract
Pinch of salt
Crisco pastry
1 tablespoonful cream

Cream Crisco and sugar together, add ground rice, crumbs, peel,
currants, cream, salt, lemon extract, and whites of eggs well beaten.
Roll out paste, cut into rounds, line some Criscoed tartlet tins with
rounds, put in each a tablespoonful of the mixture. Bake tartlets in
moderate oven from twelve to fifteen minutes. Or, these tartlets may
be covered with frosting, and a little chopped cocoanut sprinkled over

Sufficient for nine tartlets.

Bartemian Tarts

1 cupful sugar
1 lemon
1/4 lb. chopped candied citron peel
Crisco flake pastry
1 egg
1 cupful raisins
1 tablespoonful melted Crisco
1/4 teaspoonful salt

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

Sufficient for twelve tarts.

Apricot Tarts

2 cupfuls flour
1/2 cupful Crisco
4 tablespoonfuls sugar
1/2 teaspoonful salt
1 egg
2 teaspoonfuls vanilla extract
1 teaspoonful baking powder
Apricot jam or jelly
Whipped cream
Preserved cherries

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

Sufficient for thirty tarts.

Bakewell Tartlets

4 tablespoonfuls sugar
2 eggs
4 tablespoonfuls Crisco
1 cupful flour
1/2 teaspoonful baking powder
1/4 teaspoonful salt
1/2 teaspoonful lemon extract

Cream Crisco and sugar, then add eggs well beaten, flour, salt,
baking powder, and extract. Line twelve tartlet tins with pastry, put
teaspoonful of preserves in each, then divide mixture into them, and
bake in moderately hot oven twenty minutes.

Sufficient for twelve tartlets.




The usual method of making bread is to ferment dough with yeast;
the latter acts upon certain constituents in the flour ultimately
producing a gas which permeates the dough. The dough is placed in a
very hot oven, the heat kills the yeast plant, the gas expands with
the heat, still raising the dough. The loaf is set in shape, and, when
finally cooked and the gas all escaped, will be found to be light and
full of tiny holes. Certain factors hasten or delay these changes. A
moist, warm medium being most favorable to the growth of the yeast,
the water should just be lukewarm; then a good flour, containing
about 8 per cent of gluten is necessary. This gluten is the proteid in
flour; when well mixed with water it forms a viscid elastic substance,
hence it is necessary to well knead dough to make it more springy, so
that when the gas is generated in it, it will expand and take the form
of a sponge, and thus prevent the gas from escaping. The bread must be
put into a very hot oven at first, 340 deg. F., so that the yeast plant is
killed quickly. If this be not accomplished soon, the loaf may go on
spreading in the oven, and, if not sour in taste, will not be of such
a good flavor.

Plenty of salt in dough is said to strengthen the gluten, give a
good flavor to the bread, and keep it moist for a longer time, but it
rather retards the working of the yeast. Flour also may be made into
a light loaf by using baking powder to produce the gas. This is a much
quicker process, but the bread is not liked so universally as when
made with yeast. For, when yeast is used, other changes take place in
the dough besides the production of the gas, that seem to give bread
the characteristic flavor constantly welcome by the palate. Good flour
has a slight pure smell, free from any moldy odor.


Yeast is a fungoid growth, a microscopic plant capable of starting a
fermentation in various substances. It grows rapidly in a favorable
medium, as when mixed with flour and water, and kept in a warm place,
resulting in setting up fermentation. Baking powders are composed of
an acid and an alkali. Some kind of flour usually is added to keep
them dry and free from lumps. When the mixture containing the baking
powder is moistened the acid and the alkali chemically combine and
alter, a gas being generated. If the articles be placed soon in great
heat, the gas is warmed, expands, and in its endeavor to escape raises
the mass. The heat sets the mixture in this raised condition, thus the
cake or pudding is rendered light, easier to masticate and digest.

Baking powders are used for two reasons. First. To supply a gas to
take the place of ingredients, as when used in making bread, buns,
etc. If flour, salt and water were mixed and baked in a large loaf, it
would be a hard, indigestible mass. If baking powder be mixed in with
similar ingredients and baked, the result would be a light loaf, easy
to masticate and digest.

Second. It is used to save labor. When a richer mixture be made it
requires to be well beaten to mix in air. Baking powder often is added
to save some of the otherwise necessary beating.

Baking Powder Biscuits

2 cupfuls flour
2 tablespoonfuls Crisco
2 teaspoonfuls baking powder[A]
1 teaspoonful salt

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

[Footnote A: Amount of baking powder may be increased if especially
raised biscuits are desired. 2 teaspoonfuls, however, is most
healthful amount.]

Best Jumbles

2 cupfuls sugar
1 cupful Crisco
4 eggs
4 cupfuls flour
3 tablespoonfuls milk
1 teaspoonful salt
3 teaspoonfuls baking powder
1 teaspoonful almond extract
1 teaspoonful rose extract

Cream Crisco and sugar thoroughly together, then gradually add eggs
well beaten, now add milk, extracts, flour, salt and baking powder.
Mix and roll out lightly on floured baking board; cut into circles
with doughnut cutter, lay on Criscoed tins and bake in moderate oven
from seven to ten minutes or till light brown. These cookies will keep
fresh two weeks, and if milk is left out, a month.

Sufficient for seventy jumbles.

Boston Brown Bread

1 cupful ryemeal
2 tablespoonfuls Crisco
1 cupful sugar
1 cupful cornmeal
1 cupful graham flour
3/4 tablespoonful baking soda
1/3 teaspoonful salt
3/4 cupful molasses
1-3/4 cupfuls sweet milk

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

Sufficient for one loaf.

Bran Gems

1/2 cupful bran
2 tablespoonfuls Crisco
1 tablespoonful whole wheat flour
1/2 cupful white flour
1/2 cupful milk
1 saltspoonful salt
1 egg
2 tablespoonfuls molasses
1 teaspoonful baking powder

Mix Crisco thoroughly with molasses, add egg well beaten, milk, salt,
bran, flours, and baking powder. Divide into well greased gem pans,
and bake in hot oven from eight to ten minutes. These gems are
excellent for constipation.

Sufficient for eight gems.

Brown Nut Bread

4 tablespoonfuls melted Crisco
2 eggs
1 cupful sugar
1 cupful sour milk
2/3 cupful New Orleans molasses
1-1/2 cupfuls flour
1-1/2 cupfuls graham flour
1/2 teaspoonful salt
1 teaspoonful baking soda
1 cupful sultana raisins
1 cupful chopped nut meats

Beat eggs and sugar together for five minutes, then add molasses, soda
mixed with milk, salt, flours, raisins, and nuts. Mix and turn into
Criscoed and floured cake tin and bake in slow oven one and a quarter

Sufficient for one medium-sized loaf.

Buttermilk Biscuits

1 quart flour
2 tablespoonfuls Crisco
1 tablespoonful sugar
1 teaspoonful salt
1 teaspoonful baking soda
1 teaspoonful baking powder
1 egg
3/4 pint buttermilk

Sift flour, baking powder, salt, and sugar together, then rub in
Crisco with finger tips, add egg well beaten, and soda mixed with
milk. Dough should be soft and little more milk can be added if
needed. Roll out lightly and handle as little as possible. Cut with
biscuit cutter, lay on Criscoed tins and bake in hot oven ten minutes.

Sufficient for thirty biscuits.

Chocolate Brownies

1 cupful sugar
6 tablespoonfuls melted Crisco
2 eggs
2 squares chocolate
1/3 teaspoonful salt
1/2 cupful flour
1 cupful chopped English walnut meats
1 teaspoonful vanilla extract
3 tablespoonfuls boiling water

Cream Crisco and sugar together, add eggs well beaten, chocolate
dissolved in boiling water, salt, flour, vanilla, and nuts. Divide
and spread thin in 2 Criscoed square pans and bake in slow oven from
twenty to twenty-five minutes. Cut in strips and serve with ice cream.
These are a cross between cookies and heavy cake.

Sufficient for fifty brownies.

Chocolate Wafers

1 cupful sugar
5 tablespoonfuls Crisco
2 cupfuls flour
1/4 cake chocolate
2 eggs
1/4 teaspoonful baking soda
1/2 teaspoonful vanilla extract
1/4 teaspoonful salt

Cream Crisco and sugar together, add chocolate melted, eggs well
beaten, vanilla extract, flour, salt, and soda. Mix and turn out on to
floured baking board. Roll out thin, and cut with small cutter. Lay on
Criscoed tin and bake from seven to ten minutes in moderate oven.

Sufficient for forty-six wafers.

Citron Buns

1 yeast cake
6 tablespoonfuls sugar
3/4 cupful Crisco
1/2 cupful raisins
1/4 cupful chopped citron peel
1 teaspoonful lemon extract
1 cupful scalded milk
1 egg
5-1/2 cupfuls flour
1/4 cupful lukewarm water
1 teaspoonful salt

Scald milk, add half of sugar and salt; when lukewarm add yeast
dissolved in water and 1-1/2 cupfuls flour. Mix, cover, and let rise
till light; then add Crisco, remainder of sugar and flour, raisins,
peel, and extract. Knead lightly, cover, and let rise. Divide into
small pieces, let rise on greased tins, brush over with beaten egg and
bake in hot oven twenty minutes.

Sufficient for twenty-two buns.

Coffee Bread

3/4 cupful milk
1/2 cupful melted Crisco
1/2 cake compressed yeast
1 teaspoonful salt
2 eggs
1 cupful sugar
1 teaspoonful lemon extract
1/4 cupful chopped English walnut meats

Heat milk slightly, then add flour to make batter and yeast dissolved
in little lukewarm water. Allow to rise until light, then add Crisco,
eggs well beaten, sugar, lemon, salt, and enough flour to make stiff
dough. Knead ten minutes and let rise until light. Place in Criscoed
pan and let rise again. Spread with melted Crisco and sprinkle with

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