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The Story of Crisco by Marion Harris Neil

Part 5 out of 9

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1/2 teaspoonful almond extract
1/2 teaspoonful lemon extract
2 whites of eggs
1/4 teaspoonful salt
2 teaspoonfuls baking powder
Milk

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

Sufficient for one small cake.

Crisco Sponge Cake

3 eggs
1 cupful sugar
1/2 cupful Crisco
1/2 teaspoonful salt
1-1/4 cupfuls flour
2 teaspoonfuls baking powder
1/2 teaspoonful orange extract
1/2 cupful cold water

Cream Crisco; add salt, yolks of eggs well beaten, and sugar, and beat
for five minutes, add orange extract and cold water. Beat up whites of
eggs to a stiff froth and add alternately with the flour sifted with
the baking powder. Divide into Criscoed and floured gem pans and bake
in a moderate oven for fifteen minutes.

Sufficient for twelve cakes.

Sand Cake

1 cupful Crisco
1 cupful sugar
1 teaspoonful salt
5 eggs
1/2 lb. cornstarch
1 teaspoonful lemon extract

Cream the Crisco and salt, add sugar by tablespoonfuls, beating all
the time, then add the yolks of the eggs each one separately, then add
the cornstarch by tablespoonfuls, lemon extract and lastly whites of
eggs beaten to a stiff froth. Turn into a papered cake tin and bake in
moderate oven for three-quarters of an hour. Sufficient for one cake.

Lady Baltimore Cake

(White Cake)

1 cupful sugar
3/4 cupful Crisco
1/2 cupful cold water
1 teaspoonful vanilla extract
2-1/2 cupfuls flour
2-1/2 teaspoonfuls baking powder
1/2 teaspoonful salt
6 whites of eggs

For the Filling

1 cupful sugar
1/2 cupful boiling water
2 whites of eggs
1 teaspoonful vanilla extract
Pinch cream of tartar
1/2 cupful chopped candied cherries
1/2 cupful chopped candied pineapple

_For cake._ Cream Crisco and sugar together. Sift together three times
dry ingredients and add alternately with water. Add vanilla, beat
mixture well, then fold in stiffly beaten whites of eggs. Divide into
two Criscoed and floured layer cake tins and bake in moderate oven
twenty-five minutes.

_For filling._ Put sugar and water into saucepan, stir till boiling,
add cream of tartar, then boil until it forms a soft ball when tried
in cold water, or 240 deg. F.; pour on to the stiffly beaten whites of
eggs, pouring in a steady stream and very slowly, adding while beating
vanilla, cherries and pineapple, beat till thick and divide between
and on top of cake.

Sufficient for one large layer cake.

Lemon layer Cake

6 tablespoonfuls sugar
3 tablespoonfuls Crisco
3 eggs
1/4 teaspoonful salt
1 teaspoonful baking powder
12 tablespoonfuls flour
Grated rind 1 lemon

For Lemon Filling

4 tablespoonfuls Crisco
2 lemons
3/4 cupful sugar
4 yolks of eggs
1 white of egg
1/4 teaspoonful salt

_For cake._ Put the eggs, sugar, and lemon rind into basin, stand it
over pan of boiling water, and beat until warm; then remove from hot
water, and continue beating until mixture is stiff and cold; then add
flour mixed with baking powder and salt, and pass through sieve, add
Crisco melted but cool, taking care to stir very gently, but on no
account beat it. Divide mixture into two small Criscoed and floured
layer cake tins, and bake ten minutes in moderately hot oven. Turn out
and cool, then put together with lemon filling.

_For filling._ Beat up eggs in saucepan, add Crisco, salt, grated
rinds and strained lemon juice. Stir with wooden spoon over gentle
heat until mixture just comes to boiling point. When cold use.

Sufficient for one layer cake.

Lord Baltimore Cake

1 cupful sugar
3/4 cupful Crisco
1/2 cupful cold water
1 teaspoonful vanilla extract
2 1/2 cupfuls flour
2 1/2 teaspoonfuls baking powder
1/2 teaspoonful salt
6 yolks of eggs

Filling or Frosting

1 cupful sugar
1/2 cupful boiling water
2 whites of eggs
Pinch cream of tartar
1 teaspoonful vanilla extract
1/2 cupful chopped raisins
1/2 cupful chopped nut meats
5 chopped figs

_For cake._ Cream Crisco and sugar together. Sift together three times
dry ingredients and add alternately with water. Add vanilla, beat
mixture well, then fold in beaten yolks of eggs. Divide into two
Criscoed and floured layer cake tins and bake in moderate oven
twenty-five minutes.

_For filling._ Put sugar and water into saucepan, stir till boiling,
add cream of tartar, then boil until it forms soft ball when tried
in cold water, or 240 deg. F.; pour on to stiffly beaten whites of
eggs, pouring in steady stream and very slowly, adding while beating
vanilla, raisins, nuts, and figs, beat until thick and divide between
and on top of cake.

Sufficient for one large layer cake.

Lunch Cakes

1 scant cupful sugar
6 tablespoonfuls Crisco
1 cupful milk
2 eggs
2 cupfuls flour
3 teaspoonfuls baking powder
1 teaspoonful salt
1 teaspoonful vanilla extract

Cream Crisco and sugar together, then add well beaten eggs. Sift dry
ingredients, and add to first mixture alternately with milk. Divide
into Criscoed and floured gem pans and bake in moderately hot oven
fifteen minutes.

Sufficient for fifteen cakes.

Jelly Roll

4 eggs
1 cupful sugar
2 tablespoonfuls melted Crisco
2 cupfuls flour
1 teaspoonful baking powder
1/4 teaspoonful salt
4 tablespoonfuls milk
Jelly or preserves
1 teaspoonful lemon extract

Beat eggs and sugar together twenty minutes, remove beater, sift in
flour, salt, and baking powder, add milk, extract, and melted Crisco.
Grease large flat tin with Crisco, dust over with flour, pour in
mixture and spread out evenly. Bake twelve minutes in moderately hot
oven. Turn out on sugared paper, spread quickly with jelly or preserve
and roll up at once. The cake will crack if spreading and rolling are
not quickly done. Sliced jelly roll is delicious with custard.

Sufficient for one jelly roll.

Marble Cake

2 cupfuls sugar
1 cupful Crisco
3-1/2 cupfuls flour
4 eggs
1 cupful milk
3 teaspoonfuls baking powder
2 tablespoonfuls molasses
2 tablespoonfuls melted chocolate
1 teaspoonful powdered cinnamon
1/2 teaspoonful grated nutmeg
1/2 teaspoonful powdered allspice
1 teaspoonful salt

Cream Crisco, add gradually the sugar, yolks of eggs beaten until
thick, flour, salt, baking powder, milk, and egg whites beaten to
stiff froth. Mix carefully and to one-third the mixture add spices,
molasses, and melted chocolate. Drop in Criscoed cake pan alternately
a spoonful of each mixture, and draw spoon through once or twice to
make colors lie in lines. Bake in moderately hot oven one hour.

Sufficient for one medium-sized cake.

Marmalade Cake

1/2 cupful sugar
1/2 cupful Crisco
1 cupful marmalade
1-1/2 teaspoonfuls baking powder
1/2 teaspoonful salt
1 egg
2 cupfuls flour
1/2 teaspoonful powdered ginger

Sift salt, flour, and baking powder into basin, rub in Crisco with
finger tips, add ginger and egg well beaten. Knead lightly to smooth
paste and divide into two pieces. Roll out pieces and line Criscoed
dinner plate with one of them. Spread over with marmalade, cover with
remaining piece of paste, pinch neatly round the edges and bake in
moderate oven half an hour. Cut like pie and serve hot or cold.

Sufficient for eight pieces.

Old Fashioned Seed Cake

2 cupfuls sugar
1-1/2 cupfuls Crisco
4 cupfuls flour
1 teaspoonful salt
2 tablespoonfuls carraway seeds
12 eggs

Cream Crisco and sugar thoroughly together, then drop in eggs one by
one, beating each one in well before next is added, sift in flour and
salt, add carraway seeds. Turn into Criscoed and papered loaf tin and
bake in moderately hot oven one and a half hours.

Sufficient for one large cake.

Almond and Citron Cake

1 cupful sugar
1 cupful Crisco
5 eggs
1/2 lb. blanched chopped almonds
1/4 lb. shredded candied citron peel
2 cupfuls flour
1 teaspoonful baking powder
1/2 wineglass brandy
1/4 teaspoonful powdered mace
1 teaspoonful salt

Cream Crisco and sugar thoroughly together, beat in yolks of eggs one
by one, add almonds, citron, brandy, mace, flour, baking powder, salt,
mix well and fold in whites of eggs beaten to a stiff froth. Turn into
a papered cake pan and bake in a moderate oven for one hour. Cover
with boiled frosting if liked.

Sufficient for one large cake.

Walnut Cakes

For Cakes

1 cupful sugar
1/2 cupful Crisco
1 cupful milk or water
1/2 teaspoonful salt
2 cupfuls flour
2 teaspoonfuls baking powder
1 whole egg and 2 yolks of eggs
1 cupful chopped walnut meats
1 teaspoonful vanilla extract

For Frosting

1 cupful sugar
1 cupful water
2 whites of eggs
Pinch Cream of tartar
1 teaspoonful lemon juice
1 teaspoonful vanilla extract

_For cakes._ Cream Crisco and sugar thoroughly together, add eggs well
beaten, salt, vanilla, milk or water, baking powder, flour, and nuts.
Mix well and divide into Criscoed and floured gem pans and bake ten
minutes in moderate oven. When cold cover with boiled frosting.

_For frosting._ Dissolve sugar and water over fire in a saucepan, add
cream of tartar and boil until it forms a soft ball when tried in cold
water, or 240 deg. F. Pour on to the beaten whites of eggs, pouring in a
steady stream and very slowly, adding, while beating, lemon juice, and
vanilla; beat until thick, and use.

Sufficient for fifteen cakes.

Rose Leaf Cakes

1 cupful rose leaves
3 cupfuls flour
1 cupful sugar
1/2 cupful Crisco
3 eggs
1 cupful milk
2 teaspoonfuls baking powder
1 lemon
1/2 teaspoonful salt

Cream Crisco and sugar thoroughly together, then add eggs well beaten,
flour, baking powder, salt, milk, grated rind and 1 tablespoonful
lemon juice, and fresh rose leaves. Divide into Criscoed and floured
gem pans and bake in moderate oven from twelve to fifteen minutes.

Sufficient for thirty-five cakes.

Scotch Shortbread

4 cupfuls flour
3/4 cupful sugar
1 cupful Crisco
1 large egg
1 teaspoonful salt

Sift flour and salt on to baking board. Cream Crisco, sugar and egg in
basin and when thoroughly beaten turn out on board and very gradually
knead in flour. Make into two smooth rounds, pinch them round the
edges, prick over top with fork, lay on papered tin and bake in
moderate oven thirty-five minutes. Leave on tin until cold.

Sufficient for two round cakes.

Silver Nut Cake

1 cupful sugar
1/2 cupful Crisco
4 whites of eggs
1/2 teaspoonful vanilla extract
2 cupfuls flour
1/2 teaspoonful salt
3 teaspoonfuls baking powder
1 cupful chopped pecans or English walnut meats
1/2 cupful milk

Cream Crisco and sugar. Sift dry ingredients and add to Crisco
mixture, alternating with the milk; add nuts and vanilla extract. Beat
egg whites to stiff froth and fold in at last. Turn into Criscoed and
floured cake tin and bake in moderate oven thirty-five minutes.

Sufficient for one small cake.

Simnel Cake

3/4 cupful sugar
3/4 cupful Crisco
4 eggs
2 cupfuls sultana raisins
1/4 cupful seeded raisins
1/2 cupful chopped candied citron peel
2 cupfuls flour
1 teaspoonful baking powder
1/2 teaspoonful almond extract
3/4 teaspoonful salt

For Filling and Icing

1/4 lb. ground almonds
2 cupfuls powdered sugar
2 eggs
1 teaspoonful almond extract

_For cake_. Cream Crisco and sugar together, add eggs well beaten,
flour, baking powder, salt, almond extract, raisins, and peel. Make
filling by mixing almonds with powered sugar, eggs well beaten and
almond extract. Line Criscoed cake tin with paper and place in half
of cake mixture, then put in layer of filling, then remaining half of
cake mixture. Bake in moderate oven. When cake is nearly baked, place
remaining almond paste on top and finish baking. Cake takes from one
hour to one and a quarter hours.

Sufficient for medium-sized cake.

Southern Fruit Cake

1 cupful sugar
1 cupful Crisco
1 cupful molasses
1/2 cupful sour cream
3 cupfuls flour
1 teaspoonful salt
1/2 teaspoonful baking soda
3 eggs
1 teaspoonful powdered cinnamon
1 cupful seeded raisins
1/2 cupful currants
1/4 teaspoonful grated nutmeg
1/2 teaspoonful powdered cloves
1/2 teaspoonful powdered allspice

Cream Crisco and sugar thoroughly together, then add molasses, cream,
flour, soda, eggs well beaten, salt, spices, and fruit. Mix well and
turn into Criscoed and papered cake tin and bake in slow oven one and
a half hours.

Sufficient for one large cake.

The Wholesome Parkin

1 cupful flour
1/2 cupful melted Crisco
2 cupfuls fine oatmeal
3/4 cupful molasses
3 tablespoonfuls sugar
1/4 teaspoonful salt
1 egg
1 teaspoonful powdered ginger
1/4 teaspoonful powdered allspice
1/2 teaspoonful powdered cinnamon
1/2 teaspoonful baking soda

Melt Crisco and mix with molasses, then add sugar, egg well beaten,
salt, soda, spices, flour, and oatmeal. Mix and pour into small square
Criscoed tin and bake in moderate oven thirty-five minutes. This
little cake is excellent when a week old.

Sufficient for one small cake.

Whole Wheat Gingerbread

4 tablespoonfuls sugar
1/2 cupful Crisco
2 eggs
1 teaspoonful baking soda
1/4 cupful milk
2 cupfuls flour
2 cupfuls whole wheat flour
1/2 cupful seeded raisins
1/2 teaspoonful salt
1-1/2 cupfuls molasses
1/2 cupful chopped nut meats
1 teaspoonful powdered ginger
1/2 teaspoonful powdered mace
1 teaspoonful powdered cinnamon
3 tablespoonfuls chopped candied lemon peel

Mix flours, then add peel, raisins, nuts, spices, and salt. Melt
Crisco, molasses, and sugar, then cool, and add them with eggs well
beaten, with soda mixed with milk. Mix well and turn into Criscoed and
floured cake tin. Bake in moderate oven one hour.

Sufficient for one large cake of gingerbread.

VEGETARIAN DISHES

[Illustration]

Even those who are by no means decided vegetarians may be glad to pass
over a dinner occasionally without meat. It is perhaps not too much to
say that every housekeeper ought to be able to provide a meal
without the aid of meat. We do not mean by this simply the cooking of
vegetables or the preparations of puddings, but the presentation of
dishes intended to take the place of flesh, such as soups and
broths made without meat, vegetable stews, lentil fritters and other
healthful and nutritious dishes. A vegetarian menu is not so simple
as it sounds. It requires knowledge and discrimination on the
housekeeper's part to serve a solid meal without flesh or fowl.

Now that meat is so dear it is the favorable moment to try a vegetable
diet for a time. One mistake to be avoided in this catering is the
putting down of too many dishes of a pulpy character--food which
is soft is excellent with other things, but alone it is neither
satisfying nor very nourishing, at least to a person of strong
digestion. All of them should not be white, for instance, and the same
rule holds good in other things besides color. A nice dish for this
kind of diet is a vegetable curry, in which all the vegetables are
treated like meat and turned out crisp; all the vegetables, too, must
be fresh and young for this method of serving, so that anything like
stringiness is absolutely impossible.

Crisco is entirely vegetable.

Bean Cutlets

2 tablespoonfuls Crisco
1 tablespoonful flour
1/2 cupful bean liquor
Salt and pepper to taste
2 eggs
1/4 lb. dried beans
A few cooked mixed vegetables
Breadcrumbs

Soak beans in water twenty-four hours, then boil for several hours
till quite tender, drain them, preserving liquor, chop them very fine;
blend Crisco with flour in saucepan over fire, add bean liquor, beans,
salt and pepper, and yolks of eggs; turn out on to a dish and set
aside till cold. Then cut out with cutlet-cutter or shape with knife;
dip in beaten whites of the eggs, then in fine breadcrumbs, repeat
a second time, and fry in hot Crisco. Serve on hot platter decorated
with a few hot cooked mixed vegetables. Sufficient for eight cutlets.

[Illustration]

Devilled Bananas

2 tablespoonfuls Crisco
1/2 teaspoonful salt
8 bananas
1 teaspoonful chopped pickles
Few grains red pepper, or 1 dessertspoonful chopped chillies

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

Cauliflower Snow

2 tablespoonfuls melted Crisco
2 cauliflowers
4 poached eggs
Salt and paprika to taste
Toasted bread

Boil cauliflowers in salted water till tender, then drain and set near
fire till quite dry. Remove all green parts and press flower through
a potato ricer upon a hot dish, on which they are to be served. In
no way crush the mass as it falls from the ricer. Sprinkle over with
melted Crisco. Surround dish with poached eggs, each laid upon square
of toasted buttered bread. Dust each egg with salt and a little
paprika. Serve very hot.

Craigie Toast

3 tablespoonfuls Crisco
4 eggs
4 tomatoes
Salt and pepper to taste
1/2 cupful milk
Toast
1 teaspoonful chopped gherkin or capers

Skin, seed and chop tomatoes, add eggs well beaten, gherkin, milk,
salt and pepper. Melt Crisco, add other ingredients and stir over fire
till thoroughly hot. Serve at once on toast. The mixture may also be
baked in oven twenty minutes and then garnished with small pieces of
toast. Sufficient for four pieces of toast.

Excellent Lemon Mincemeat

1/2 cupful Crisco
2 large lemons
4 apples
1/4 lb. chopped candied lemon peel
1 lb. currants
1-3/4 cupfuls sugar
1 teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
1/2 teaspoonful grated nutmeg
1/2 teaspoonful powdered allspice
1/4 teaspoonful powdered cloves
1 teaspoonful salt
1/2 cupful seeded raisins
1/2 cupful chopped nut meats

Extract juice from lemons and remove pips. Now put lemons into
saucepan, cover with cold water, and boil until lemon feels quite
tender. Change water at least twice, drain and pound peel to a paste,
add apples, cored, peeled and chopped, lemon peel, Crisco, currants,
raisins, salt, spices, lemon juice, nut meats, and sugar. Put into a
jar and cover. This mincemeat is excellent for pies and tartlets.

Sufficient for four pies.

German Tart

For Pastry

6 tablespoonfuls Crisco
3/4 cupful flour
3/4 cupful potato flour
1 tablespoonful sugar
1/2 teaspoonful mixed spices
1/4 teaspoonful salt
1 teaspoonful lemon juice
Cold water

For Mixture

3 apples
3/4 cupful prunes
4 tablespoonfuls sugar
1/2 lemon
1/2 cupful water
1 tablespoonful cakecrumbs

For mixture, peel, core and slice apples, and wash prunes in lukewarm
water. Put these into a small saucepan with sugar, grated lemon rind
and cold water. Stew slowly until apples are soft. Then remove prunes,
and take out stones. Cut prunes in small pieces and return them to
apples and cool. For pastry, sift flours, sugar, salt, and spices
into basin. Add Crisco and cut it into flour with knife until finely
divided. Then rub together lightly with finger tips until as fine as
breadcrumbs. While rubbing, keep lifting flour well up in basin so
that air may mix with it and Crisco is not made too soft. Add lemon
juice and sufficient water to make stiff paste. Divide into two equal
pieces. Wet a dinner plate with cold water and leave it wet. Roll
out one of the pieces rather thinly, and line plate with it. Sprinkle
cakecrumbs over it, then spread on mixture. Roll out the other piece
of pastry for a cover. Wet round the edge of the pastry, lay other
piece of pastry on, and press edges well together. Trim round with
knife or scissors, and mark neatly round the edges. Brush over top
with a little water or beaten white of egg. Dredge with sugar, and
bake in moderate oven forty-five minutes. Serve hot or cold. The tart
may be covered with boiled frosting.

Marchette Croquettes

2 tablespoonfuls Crisco
4 tablespoonfuls cooked spinach
3 small cooked potatoes
1 tablespoonful chopped onion
Salt and pepper to taste
2 hard-cooked eggs
1 raw egg
Breadcrumbs
Crisco flake pastry

Rub spinach and potatoes through wire sieve; fry onion in Crisco, add
spinach and potatoes, season with salt and pepper, fry a few minutes,
then set aside till cold. Roll out pastry, cut out some small rounds,
then place spoonful of vegetable mixture on half the number of pastry
rounds, place slice of hard-cooked egg on each, brush round edges with
beaten egg, press other round on this, dip in egg and breadcrumbs and
fry in hot Crisco. Serve hot. Sufficient for six croquettes.

Mixed Vegetable Souffle

1 tablespoonful Crisco
1/4 lb. cooked carrots
1/2 lb. boiled potatoes
3/4 lb. boiled turnips
1/2 lb. stewed onions
1 tablespoonful chopped parsley
Salt and pepper to taste
3 eggs

Chop onions, add vegetables mashed, then mix well, add Crisco,
seasonings, and yolks of eggs. Beat up whites of eggs to stiff froth
and fold them into mixture, then turn it into Criscoed fireproof dish
and bake thirty minutes in moderate oven.

Nut and Macaroni Savory

4 tablespoonfuls melted Crisco
1/2 lb. chopped Brazil nuts
1 cupful boiled macaroni
1-3/4 cupfuls breadcrumbs
2 eggs
3 cupfuls milk
2 tablespoonfuls chopped parsley
Salt, pepper, and powdered mace to taste
Brown sauce

Cut macaroni into small pieces and put into bowl, add nuts,
breadcrumbs, seasonings, eggs well beaten, and milk; turn into well
greased earthenware dish, dot with tiny pieces of Crisco and bake in
moderate oven forty-five minutes. Serve hot with brown sauce.

Potato and Nut Croquettes

2 tablespoonfuls melted Crisco
2 cupfuls riced potatoes
1 tablespoonful milk
Salt, pepper, and red pepper to taste
Few drops onion juice
1 egg and 1 yolk of egg
1/3 cupful chopped nut meats
1/4 cupful cream
1/4 cupful breadcrumbs

Mix potatoes with Crisco, milk, yolk of egg, onion juice and
seasonings, and mix well. Put cream and breadcrumbs into small
saucepan and stir to thick paste, then cool; now add nuts, salt and
pepper to taste and half yolk of egg. Inclose some of nut mixture
in potato mixture, making ingredients into neat croquettes. Beat up
remainder of egg with tablespoonful of water. Roll croquettes in fine
breadcrumbs, brush over with egg, and again roll in crumbs. Fry in hot
Crisco to golden brown, then drain. Crisco should be heated until
a crumb of bread becomes a golden brown in forty seconds. Serve hot
decorated with parsley.

Sufficient for eight croquettes.

Potato Sausage

1/2 cupful Crisco
1/4 lb. chopped onions
1/2 lb. cold boiled mashed potatoes
1/2 lb. breadcrumbs
Salt and pepper to taste
2 beaten eggs

Mix all ingredients thoroughly well together with wooden spoon, then
form into sausages; tie each well in cloth, and boil exactly as a
roly-poly. If not to be eaten when newly cooked, put aside, and untie
when wanted. This sausage is also good if oatmeal is added instead of
breadcrumbs, or it may be made half oatmeal and half breadcrumbs.

Sufficient for twelve sausages.

Potatoes Sefton

1 tablespoonful Crisco
3 baked potatoes
Salt, pepper, and red pepper to taste
1 yolk of egg
1 tablespoonful cream
Chopped parsley
Watercress

Split potatoes in halves lengthways. Scoop out centers, rub them
through a sieve, add seasonings, melted Crisco, yolk of egg, and
cream. Beat well till light, then put mixture into forcing bag with
tube, force into potato cases which should be dried. Heat in moderate
oven. Sprinkle a little chopped parsley on top and serve decorated
with watercress.

Sufficient for three potatoes.

Rice a la Maigre

4 tablespoonfuls Crisco
1 grated shallot
1/2 cupful boiled rice
4 chopped hard-cooked eggs
1 tablespoonful white sauce
1 raw egg
1 cupful thick tomato sauce
Salt, pepper, and paprika to taste
3 baked tomatoes
1 tablespoonful chopped parsley

Fry shallot in Crisco, then add rice, two of the hard-cooked eggs,
white sauce, raw yolk of egg, and seasonings. Stir over fire till very
hot, then turn out on to hot dish; pour over tomato sauce, sprinkle
with parsley and garnish with remainder of eggs, and baked tomatoes.

Rhubarb Pudding

4 tablespoonfuls Crisco
4 tablespoonfuls sugar
2 eggs
1 lemon
1/2 cupful flour
1 cupful stewed rhubarb
1/2 teaspoonful salt
Few breadcrumbs

Crisco a pudding dish and dust it over with breadcrumbs. Put layer of
breadcrumbs at bottom, then spread in rhubarb. Beat Crisco and sugar
till creamy, beat in yolks of eggs, add grated rind of lemon, sift in
flour and salt. Spread this mixture over rhubarb and bake in moderate
oven twenty minutes. Beat up whites of eggs to stiff froth, add one
tablespoonful of sifted sugar and half teaspoonful lemon juice. Drop
in spoonfuls on top of pudding and return to oven to brown lightly.

Spanish Rice

1/2 cup Crisco
1/2 cupful grated cheese
6 tablespoonfuls rice
1 can tomatoes
5 small onions
1 cupful hot water
Salt and red pepper to taste
1/4 cupful chopped olives

Wash rice and put it in bowl, add Crisco, seasonings, cheese, hot
water, tomatoes, olives, and onions cut in small pieces. Turn into a
Criscoed fireproof dish and bake in moderate oven one hour, or until
rice is tender.

Timbale Molds

1 teaspoonful melted Crisco
3/4 cupful flour
1 egg
1/2 teaspoonful salt
1/2 cupful milk

Sift flour and salt into bowl, add egg well beaten, milk and Crisco.
Beat five minutes then strain into cup. Have kettle of Crisco on
fire and heat until cube of bread will become golden brown in sixty
seconds. Heat timbale iron in hot Crisco, let stand two or three
minutes, then drain and dip into batter to half inch of top of iron;
submerge in Crisco and fry until batter is crisp and lightly browned.
Remove from iron and drain on paper. If batter does not cling to
iron, then iron is not hot enough. If Crisco sizzles considerably, and
batter case spreads out and drops from the iron, mold is too hot. If
iron is lowered too far into batter the case will come over top of
iron and be difficult to remove. Creamed dishes of all kinds can be
served in these cases. Cold custards, cooked vegetables, fruits or
ices may be also served in the cases.

Sufficient for forty cases.

Vegetable Pie

1/4 cupful melted Crisco
6 potatoes
2 carrots
1 parsnip
1/2 head celery
1 cupful peas
1 egg
1 cupful sliced beans
2 onions
4 tomatoes
Pepper and salt to taste
Sufficient white vegetable stock to cover
1 teaspoonful powdered herbs

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

Sufficient for one large savory pie.

[Illustration]

EGGS

[Illustration]

When there is any doubt as to the freshness of eggs, they may be
tested in various ways. Quite fresh eggs will sink in a strong brine,
and as they become stale they remain suspended at different depths
in the brine, until an absolutely stale egg will float. Successful
preservation depends in a great measure upon the condition of the egg
at the time of preserving. Different methods of preserving all aim
at the same thing, namely, at coating the porous shell with some
substance which will prevent the air entering and setting up
decomposition. See page 30.

When used as food, eggs should be cooked at a low temperature--about
160 deg. F., or if in the shell at about 180 deg. F. The time varies with
the size of the egg, from two and a half minutes for poaching a
medium-sized egg to four and a half minutes for boiling a large one.
If too much cooked, or at too high a temperature, the white becomes
tough, hard, and to many people, indigestible.

When required for salads, garnishing, etc., the eggs must be boiled
from ten to twenty minutes, and if the yolks are to be powdered for
sprinkling, they must be cooked for a longer time, or the centers will
be somewhat tough and elastic, and useless for the purpose.

In beating eggs, a little salt added to the whites helps to bring them
to a froth more quickly. When frothed whites are to be mixed with a
heavier or more solid substance, great care must be taken not to
break down the froth. The object of beating being to mix in air, rough
handling afterwards would render the beating useless; the mixing must
therefore be done very carefully. They should be folded or wrapped up
in the other substance, but the mixing also must be thorough, for
any pieces of white separated from the rest will toughen and taste
leathery, besides failing in the special purpose of giving lightness
to the mixture. After mixing lightly and perfectly all such
preparations should be cooked at once. The white "speck" always should
be removed from a broken egg, as it is easily distinguished after
cooking, and in anything of a liquid nature, such as custards, sauces,
etc., it would be hard and unpleasant.

[Illustration]

Baked Omelet

1 tablespoonful melted Crisco
4 eggs
8 tablespoonfuls milk
1/2 teaspoonful cornstarch
2 tablespoonfuls water
Salt and pepper to taste

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

Creole Eggs

3 tablespoonfuls Crisco
2 tablespoonfuls flour
8 hard-cooked eggs
2 cupfuls tomato pulp
Salt, pepper, and paprika to taste
1 small chopped onion
1 bay leaf
1 blade mace
2 cloves
2 tablespoonfuls chopped parsley
Pinch of powdered thyme
Slices of cooked ham
Breadcrumbs

Fry onion, pepper, and parsley in Crisco till tender; add cloves,
thyme, bay leaf, and mace, cook three minutes, then stir in flour,
and tomato pulp. Let mixture boil stirring all the time then strain.
Quarter the hard-cooked eggs. Put layer of tomato sauce in Criscoed
baking dish, then layer of ham, then eggs sprinkled with salt, pepper,
and paprika, then sauce, ham, and eggs, last layer being sauce. Cover
with breadcrumbs, dot with Crisco and bake ten minutes in moderate
oven.

Curried Eggs

2 tablespoonfuls Crisco
6 hard-cooked eggs
1 small chopped onion
1 chopped sour apple
2 teaspoonfuls curry powder
1 lemon
4 chopped butternuts, or 6 chopped almonds
3 tablespoonfuls cornstarch
2 cupfuls milk
1/2 teaspoonful salt
Croutons

Boil eggs till hard, peel and place in cold water until required.
Fry onion in Crisco a few minutes, add curry powder, apple, nuts, and
cornstarch moistened with milk. Simmer fifteen minutes. Stir from time
to time. If too thick add a little white stock or water. Cut eggs in
halves, and lay them in the sauce with the salt to get thoroughly hot
through. Put eggs into deep hot dish, strain sauce over them, garnish
with croutons and lemon slices.

Egg Croquettes

2 tablespoonfuls Crisco
2 tablespoonfuls flour
3/4 cupful milk
6 hard-cooked eggs
1 teaspoonful chopped parsley
1/2 cupful chopped cooked tongue or ham
Salt, pepper, and grated nutmeg to taste
1 egg
Breadcrumbs

Chop eggs and mix them with ham, parsley, and seasonings. Melt Crisco,
stir in flour, then add the milk and boil three minutes stirring all
the time. Now add egg mixture and if required add more seasoning. Cool
mixture then divide it into nine portions and make each into a neat
croquette; brush over with the egg beaten with a tablespoonful of
water, roll in breadcrumbs and fry in hot Crisco. Drain and garnish
with fried parsley. Crisco should be hot enough to brown breadcrumb in
forty seconds.

Sufficient for nine croquettes.

Eggs with Cucumber

1 tablespoonful Crisco
3 eggs
1 large cucumber
1/2 cupful stock
1 tablespoonful tomato pulp
Salt and pepper to taste
1 cupful tomato sauce

Peel cucumber, cut off ends and divide rest into two-inch pieces.
Remove center portion of each with a cutter or small spoon. Place them
in a Criscoed pan with stock; cover with greased paper and cook in
oven till just tender. Great care must be taken so as not to break the
shapes. Break eggs into saucepan, add Crisco and tomato pulp; season
nicely and stir over fire until creamy and just set. Place cucumbers
on hot platter and fill cavities with eggs. Cover with thick tomato
sauce, and serve hot.

Sufficient for five pieces.

Eggs with Tomatoes

3 tablespoonfuls Crisco
4 even-sized tomatoes
8 rounds buttered toast
3 eggs
2 tablespoonfuls cream
1 tablespoonful chopped pimiento
Salt and pepper to taste
Parsley

Select ripe tomatoes but do not have them too large; remove stems and
cut each in halves crossways; remove cores and pips, and fry lightly
in two tablespoonfuls Crisco. Have rounds of buttered toast a
little larger than tomatoes. Beat eggs in small saucepan, add cream,
pimientoes, rest of Crisco, seasonings, and stir over fire until
creamy and just setting. Place each half tomato on round of toast,
divide egg mixture into tomatoes, garnish with parsley and serve hot.

Savory Eggs

Crisco
6 eggs
4 tablespoonfuls chopped cooked chicken, ham or tongue
Salt and pepper to taste
2 tablespoonfuls chopped parsley
6 rounds fried toast

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

[Illustration]

CANDIES

[Illustration]

It is well to have a confectioner's thermometer for candy making,
so that the syrup may be removed from the fire at exactly the right
degree. Such thermometers are made of wood, brass, or copper, and the
degrees on them should mark not less than 350 deg.. A thermometer always
should be gently lowered into the boiling sugar. When not in use,
it should be kept hanging on a nail or hook. When required for candy
making, place thermometer in pitcher of warm water, so that it may
rise gradually, and return it to the warm water on removing it from
the hot candy. This dissolves the clinging candy and protects the tube
from breaking. The wooden thermometer can be used to stir with, and is
very easy to keep clean.

If there is no thermometer handy it is better to make a list of the
various stages in sugar boiling, and learn how to test the sugar.
First there is the "thread" (216 deg. F. to 218 deg. F.) This is reached when,
on dipping the finger and thumb first into cold water and then into
the syrup, you can draw them apart, and an unbroken thread is formed,
which gradually can be drawn wider apart on further testing as the
degree of boiling is completed.

The next is the "pearl" (220 deg. F.) To see if the syrup has reached
this stage, after the sugar has dissolved let it boil for eight to ten
minutes, then dip a wooden skewer into the syrup to obtain a drop of
it. Dip the finger and thumb into cold water, then rub the drop of
syrup between them; if it feels smooth, the syrup has reached the
desired stage. The next is the "blow" (230 deg. F.) Dip a spoon into the
sugar, shake it, and blow through the holes; if sparks of light or
bubbles be seen, you may be sure of the blow. This is followed by the
"feather" (235 deg. F.) To test this, dip a spoon into the boiling syrup,
and when it may be blown easily from the spoon in long shreds it has
reached the right degree.

[Illustration]

Next comes the "ball" (240 deg. F. to 250 deg. F.) Dip the finger and thumb
first into cold water, and then into the syrup, the latter then can be
rolled into a soft ball between the finger and thumb. A little longer
boiling gives the hard ball. This in turn is succeeded by the "crack"
(290 deg. F. to 300 deg. F.) To test this, drop a little of the syrup into
cold water; if it then breaks off sharp and crisp it has reached the
crack. The final stage is the "caramel" (350 deg. F.) which comes very
quickly after the crack, the syrup becoming first a pale yellow, and
then a rich golden brown, and finally black or burnt. When it first
reaches this stage the pan should be removed from the fire, a little
lemon juice or water added, and then the whole reboiled to the proper
stage or shade. To prevent granulation, it often is advisable to add a
pinch of cream of tartar, to the pound of sugar.

Chocolate Fudge

1 cupful milk
Pinch of salt
2 squares (2 ozs.) chocolate
2 cupfuls sugar
1 tablespoonful Crisco
1 teaspoonful vanilla extract

Put Crisco, milk, sugar, salt, and chocolate into saucepan, and stir
and boil until it forms a soft ball when tested in cold water, or 240 deg.
F. Remove from fire, add extract, allow to stand a minute, and beat
until creamy. Pour into Criscoed tin and mark off into squares.

Clear Almond Taffy

4 cupfuls sugar
1 cupful Crisco
Pinch cream of tartar
1 cupful water
2 cupfuls almonds
1/2 teaspoonful almond extract
1/4 teaspoonful salt

Blanch, split, and bake almonds to golden brown. Crisco a tin, and
sprinkle almonds on it split side down. Dissolve sugar and water
together in saucepan, add Crisco, salt, and cream of tartar, and boil
until when tested in cold water it will be brittle, or 300 deg. F. Add
almond extract and pour over nuts. When firm, cut in squares.

Sufficient for one large pan.

Cocoanut Caramels

1 cupful dessicated cocoanut
2 tablespoonfuls glucose
1 lb. brown sugar
3/4 cupful Crisco
1 cupful water
1 cupful milk
1 cupful cream
1 teaspoonful rose extract
1 teaspoonful almond extract
1/4 teaspoonful salt

Soak cocoanut in milk for twenty minutes, then put it into a saucepan
with sugar, glucose, salt, and one-third of the Crisco, add second
third of Crisco when it forms heavy thread, or registers 230 deg. F., add
third piece of Crisco, cream and extracts, when it again reaches 230 deg.
F. When it reaches the hard ball stage or 250 deg. F., turn at once into a
Criscoed tin. Cut when half cold. When all are cut, wrap each caramel
in waxed paper.

Crisco Drops

1/2 cupful golden syrup
4 tablespoonfuls Crisco
1/4 cupful water
1/4 teaspoonful salt
1/2 teaspoonful vanilla extract

Put Crisco, golden syrup, water, and salt into saucepan and boil until
it is almost brittle when tested in cold water, or 290 deg. F., then add
vanilla. Allow to cool down, and then drop on to Criscoed tin.

Sufficient for twenty drops.

Cream Candy

1/2 cupful water
2 cupfuls brown sugar
3 tablespoonfuls Crisco, melted
1 teaspoonful orange extract
1/4 teaspoonful salt

Dissolve sugar in water in saucepan over fire, and boil until it spins
a heavy thread, add Crisco and salt and boil until it forms a soft
ball when tested in cold water, or 240 deg. F. Remove pan from fire, add
orange extract, allow to stand five minutes, then stir until the syrup
begins to "grain." Pour quickly into wet tin. When half cold, mark
into squares; leave till following day in a cool place; then break up.
Keep in airtight tins.

Sufficient for twenty small squares.

Crisco Fruit Fudge

2 cupfuls sugar
1 cupful milk
2 tablespoonfuls cocoa
2 tablespoonfuls Crisco
1 teaspoonful vanilla extract
1 teaspoonful lemon extract
1/2 cupful chopped English walnut meats
1/2 cupful sultana raisins
2 tablespoonfuls cream
Pinch of salt

Put Crisco, sugar, cocoa, salt, and milk into saucepan, and stir till
it boils to 240 deg., or until it forms a soft ball when tested in cold
water. Remove from fire, add raisins, cream, nut meats, and extracts,
and beat mixture until thick and creamy. Put back on stove, and heat,
stirring constantly until melted, then pour into Criscoed tins. When
partly cool mark into neat squares.

Sufficient for thirty squares.

Everton Taffy

1 gill water
2 cupfuls brown sugar
4 tablespoonfuls Crisco
1 teaspoonful vanilla extract
Pinch cream of tartar
1/4 teaspoonful salt

Put sugar and water into saucepan; stir occasionally until it boils;
then add cream of tartar. Put cover on pan and boil five minutes, add
Crisco and salt and boil until, when tried in cold water it will snap,
or 300 deg. F. Add vanilla and pour into Criscoed tin. Mark in squares
when half cold, and break up when quite cold. Wrap in waxed paper.

Fig Fudge

Pinch cream of tartar
1/4 lb. chopped figs
1 lb. brown sugar
Pinch salt
1 tablespoonful Crisco
1 cupful water
1 teaspoonful lemon extract

Wash and dry figs, then chop them. Put sugar and water into saucepan,
and dissolve, add Crisco and cream of tartar, and when it boils, add
figs, and boil to a soft ball when tried in cold water, or 240 deg. F.,
stirring all the time. Remove pan from fire, add lemon extract and
salt, cool five minutes, then stir until it begins to grain, and
quickly pour into Criscoed tin. When half cold mark in squares.

Honey Squares

1 cupful strained honey
1 cupful brown sugar
2 tablespoonfuls Crisco
1/2 cupful cream
1/4 teaspoonful salt
Pinch cream of tartar
1 teaspoonful lemon extract

Put Crisco, salt, honey, cream and sugar into saucepan; stir over slow
fire until dissolved, then add cream of tartar. Boil until it forms a
hard ball when tested in cold water, or 252 deg. F. Remove from fire, stir
in lemon extract, and pour into Criscoed tin. Mark into squares before
cold. Wrap in waxed paper.

Sufficient for twenty-five squares.

Maple Candy

1 cupful maple sugar
1/2 cupful brown sugar
1 tablespoonful Crisco
1/4 teaspoonful salt
1 teaspoonful vanilla extract
1 cupful water

Dissolve sugars in water in saucepan over fire, when boiling add
Crisco and salt and boil until it hardens when dropped in cold water,
or 258 deg. F. Remove from fire and add vanilla. Pour into Criscoed tins.
When half cold mark into squares. Wrap in waxed paper.

Molasses Candy

2 cupfuls brown sugar
1/4 cupful molasses
5 tablespoonfuls Crisco
1/4 teaspoonful salt
1 gill water
1 teaspoonful vanilla extract

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

Peanut Fudge

2 cupfuls brown sugar
2 tablespoonfuls Crisco
1 cupful milk
1/4 teaspoonful salt
1 cupful chopped peanuts
1 teaspoonful vanilla extract

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

[Illustration]

[Illustration: "_Now, good digestion wait on appetite and health on
both._"]

_Calendar of Dinners_

January 1

_*Black Bean Soup
Roast Leg of Mutton, Currant Jelly
Stewed Tomatoes
Baked Sweet Potatoes
Macedoine Salad
Cheese Straws
Fruit Cake
Coffee_

_*Black Bean Soup_--2 cups black beans, 3 tablespoons Crisco, 1 onion,
1 lemon, 2 quarts stock or water, 2 stalks celery, 2 hard-cooked eggs,
1-1/2 tablespoons flour, 3 cloves, 1 tablespoon Worcestershire sauce,
salt, pepper, red pepper, and mustard to taste.

Wash beans and soak over night; in morning drain, cover with boiling
water and boil 30 minutes; drain, throwing away water. Slice onion,
dice celery, and cook 5 minutes in half of Crisco in soup pot; add
beans, stock or water, and cloves. Simmer until beans are soft,
add more water as stock or water boils away. Rub through sieve, add
remaining Crisco and flour rubbed together, then heat to boiling
point, add seasonings. Cut lemon in thin slices, removing seeds, and
cut eggs in thin slices. Put them into a hot soup tureen, and strain
soup over them.

January 2

_Palestine Soup
*Jugged Hare, Red Currant Jelly
Brussels Sprouts
Potato Puff
Endive Salad
Cheese Fingers
Vanilla Souffle
Coffee_

_*Jugged Hare_--1 hare, 1 cup Crisco, 1-1/2 pounds gravy beef, 1
onion, 1 lemon, 6 cloves, 1 cup port wine, few forcemeat balls, salt,
red pepper and pepper to taste.

Skin, paunch and wash hare, cut it into pieces, dredge with flour, and
fry in hot Crisco. Have ready 1-1/2 pints gravy, made from beef, and
thickened with flour. Put this into jar; add pieces of fried hare,
onion stuck with cloves, lemon peeled and sliced, and seasonings;
cover jar tightly, put into saucepan of boiling water, and let it stew
until hare is quite tender, taking care to keep the water boiling.
When nearly ready pour in wine, add forcemeat balls, and allow to cook
10 minutes. Serve with red currant jelly.

For forcemeat balls, mix together in basin, 2 tablespoons Crisco,4
tablespoons crumbs, 1 tablespoon chopped parsley, 1/4 teaspoon poultry
seasoning, 1/2 teaspoon grated lemon rind, seasoning of salt, pepper,
red pepper, and paprika, and 1 beaten egg, form into small balls, roll
in flour, and add to hare.

January 3

_*Lobster Bisque
Toasted Crackers
Olives
Celery
Pickles
Roast Pigeons
Sweet Potatoes
Fried Hominy
Lettuce Salad
Cheese Balls
Lemon Meringue Pie
Coffee_

_*Lobster Bisque_--4 tablespoons flour, 3 tablespoons Crisco, 1
tablespoon salt, 1 head celery, 2 lobsters, 1 small onion, 6 whole
white peppers, 4 sprigs parsley, 1 quart milk, white pepper to taste.

Cover lobsters with boiling water, add salt, celery diced, whole
peppers, parsley and onion. Cook until lobsters' claws can easily be
pulled apart; it will probably take 25 minutes. When cool enough to
handle, cut lobsters down back, remove meat from body and claws. Save
coral. Put back all tough parts with small claws and shells, and cook
for 20 minutes in same liquor. Liquor must be considerably reduced.
Dry coral, rub through sieve. Blend Crisco and flour in saucepan over
fire, stir in milk, let this come to boil, add 2 cups of strained
lobster broth. Bring to boiling point, season with salt and pepper,
and stir in sifted coral enough to give liquid bright pink color.
Place lobster meat cut in fine pieces in hot tureen, pour hot mixture
over and serve hot.

January 4

_Lentil Soup
Roast Loin of Pork, Apple Sauce
Potato Balls
Artichokes, a la Creme
*Orange Salad
Cheese Fingers
Pineapple Pudding
Coffee_

_*Orange Salad_--1 tablespoon brandy, 1 tablespoon melted Crisco,
1/2 teaspoon sugar, 1 teaspoon chopped tarragon, 1 teaspoon chopped
chervil, and 6 oranges.

Cut peel from oranges, carefully removing all pith, cut out pulpy
pieces in each of natural divisions so that there is no skin of any
kind or pips taken out with pieces fruit, sprinkle over these pieces
tarragon, chervil, melted Crisco, brandy and sugar. This salad should
be placed on ice if possible 1 hour before serving.

January 5

_Cheese Canapes
Julienne Soup
Bread Sticks
*Roast Stuffed Chicken, Brown Gravy
Creamed Cauliflower
Potato Croquettes
Olive Salad
Cheese Relish
Pistachio Ice Cream
Coffee_

_*Roast Stuffed Chicken_--6 tablespoons breadcrumbs, 2 tablespoons
Crisco, 2 tablespoons chopped cooked ham, 1 beaten egg, 1 teaspoon
chopped parsley, 1 chicken, 2 tablespoons milk, seasoning red pepper,
white pepper, salt, powdered mace and herbs to taste.

Clean and draw chicken. Melt Crisco, add it to crumbs, ham, egg,
parsley, milk, and seasonings; mix and place in breast of fowl. If
young chicken leave on feet, which should be scalded and skinned;
if an older bird, cut off legs half-way to first joint, turn back
pinions, run skewer through them, catching top part of legs; tie
bottom part of legs together. Set in hot oven from 3/4 to 1-1/4 hours,
according to size; baste well with melted Crisco, and about 15 minutes
before it is finished dredge with flour and brown. To make brown
gravy, pour from tin fat, sprinkle in 2 teaspoons browned flour, then
add 1 cup boiling water, containing 1/2 teaspoon extract beef, salt
and pepper; allow this to boil 3 minutes, strain over chicken, or
serve in sauceboat.

January 6

_Oyster Cocktail
Fried Cod Steaks
Potatoes au Gratin
*Stewed Tomatoes
Cold Slaw
Cheese Wafers
Cocoanut Pudding
Coffee_

_*Stewed Tomatoes_--1 can tomatoes, 2 tablespoons Crisco, 1 cup
breadcrumbs, seasoning salt, pepper and paprika.

Empty tomatoes into double boiler, add breadcrumbs, salt, pepper, and
paprika, and cook slowly for 1/2 an hour, stirring from time to
time. Just before serving add Crisco and stir till melted. While the
tomatoes will be ready with 1/2 hour's cooking, they are improved by
cooking 1 hour, and are better still if warmed again after cooling.

January 7

_Clam Cocktail
Boiled Salmon with Parsley Butter
Roast Duck, Olive Sauce
and Fried Hominy
Riced Potatoes
French Peas
Creamed Salsify
Celery Mayonnaise
*Cheese Ramekins
Banbury Tarts
Coffee_

_*Cheese Ramekins_--4 tablespoons flour, 3 tablespoons Crisco, 1/2 cup
milk, 3 whole eggs, 1 white egg, salt, white pepper, and red pepper to
taste, and 1/2 cup grated cheese.

In saucepan, mix Crisco and flour over fire, when smooth stir in milk,
and cook until thick, add seasonings; mix well. Remove pan from fire,
add yolks eggs 1 by 1, mix each thoroughly, then mix in cheese, and
fold in stiffly beaten white egg. Pour into Criscoed ramekins, and
bake in hot oven 15 minutes. Serve hot.

January 8

_Cherry Cocktail
Corn Soup
Crisp Crackers
Pot Roast with Dumplings
Lettuce and Radish Salad
*Cheese Biscuits
Spice Jelly
Coffee_

_*Cheese Biscuits_--4 teaspoons flour, 6 tablespoons grated Parmesan
cheese, 3 tablespoons Crisco, 1 yolk of egg, 2 teaspoons cold water,
salt and red pepper to taste.

Mix flour and cheese; add salt and red pepper to taste. Rub in Crisco
lightly. Mix yolk egg with water; add enough of these to mix flour,
etc., to stiff paste. Knead till smooth on floured board, then roll
out and cut into biscuits with small cutter; lay on Criscoed tin
and bake in quick oven 8 to 10 minutes, or until they are a delicate
biscuit color. They require to be carefully watched, as they burn
easily. Parmesan cheese is best, but other dry kinds can be used.
The biscuits are brittle, so always prepare more than are actually
required. They rewarm well with care.

January 9

_Vermicelli Soup
*Beef Loaf, Tomato Sauce
Mashed Potatoes
Baked Squash
Apple and Celery Salad
Cheese Wafers
Mince Pie
Coffee_

_*Beef Loaf_--2 pounds lean meat, 3 tablespoons Crisco, 1/4 pound salt
pork, 1 cup cracker crumbs, 3 beaten eggs, 1 teaspoon onion juice, 1
tablespoon lemon juice, 1 cup beef stock, salt and pepper to taste.

Wipe meat, remove all skin and membranes, then put it through meat
grinder, add Crisco melted, eggs, crumbs, onion juice, lemon juice,
stock and seasonings. Press into greased pan and cover. Bake 1 hour.
Baste occasionally during baking with melted Crisco.

January 10

_Cream of Carrot Soup
Pickles
Celery
Olives
*Beef Steak and Kidney Pie
Baked Potatoes
Scalloped Onions
Cauliflower Salad
Cheese
Crackers
Lemon Snow
Coffee_

_*Beef Steak and Kidney Pie_--2 pounds lean steak, 4 sheep's
kidneys, some melted Crisco, salt and pepper to taste, 1 tablespoon
Worcestershire sauce, and some pie crust.

Cut steak very thinly and dip it in melted Crisco, then in flour
seasoned with salt and pepper. Roll up pieces of steak and lay them in
fireproof baking dish. Skin kidneys, cut them in thin slices, leaving
out fat in middle kidney; dip them also in seasonings and lay them on
top of meat. Sprinkle in Worcestershire sauce and fill up dish with
water. Roll pastry rather larger than size required for dish. Wet
edge of dish and put narrow band of paste round; wet band, place on it
remainder of paste, which cut to size of dish, then pinch edges, and
brush over with beaten egg. Make large hole in top and into this put
ends some leaf-shaped pieces of paste, with an ornament in center;
brush leaves over with egg and bake in hot oven 1-1/2 hours.

January 11

_Tomato Bisque
Pickled Peaches
Celery
*Roast Rabbit, Currant Jelly Sauce
Hominy Squares
Riced Potatoes
Boiled Onions
Cranberry Salad
Apricot Tapioca
Coffee_

_*Roast Rabbit_--6 tablespoons breadcrumbs, 3 tablespoons chopped
cooked ham, 3 tablespoons Crisco, 1 tablespoon chopped parsley, 1
teaspoon grated lemon rind, 1/2 teaspoon powdered herbs, 3 chopped
mushrooms, three beaten eggs, 1 rabbit, salt, pepper, and red pepper
to taste. Beat up eggs, add mushrooms, Crisco, ham, breadcrumbs,
parsley, and seasonings, and mix well. Wipe rabbit, and season inside
with pepper, salt, and powdered cloves. Lay forcemeat inside rabbit
and sew top; skewer head back and legs on each side; roast 1 hour,
basting well with melted Crisco. Serve hot with currant jelly sauce.

January 12

_Clear Soup
Roast Duck, Plum Jelly
Mashed Turnips
*Potato Croquettes
Apple Salad
Hot Cheese Wafers
Grape Fruit Jelly
Coffee_

_*Potato Croquettes_--2 pints mashed potatoes, 2 eggs, 2 tablespoons
Crisco, 1 tablespoon chopped parsley, salt, pepper, and red pepper to
taste.

Mash potatoes by rubbing them through wire sieve with back of wooden
spoon; dissolve Crisco, add it to potatoes with 1 of eggs well beaten
and seasonings. Mix and divide into 10 or 12 pieces, form them
into neat croquettes, brush over with remaining beaten egg, toss in
breadcrumbs, and fry in hot Crisco.

January 13

_Oysters on Half Shell
Radishes
Pickled Pears
*Mutton Cutlets
Potato Balls
Chestnut Puree
Lettuce, French Dressing
Pineapple Bavarian Cream
Cakes
Coffee_

_*Mutton Cutlets_--Slit 1 pound chestnuts, place in hot oven to loosen
skins, shell and take off inner skin. Place in saucepan with gravy
to cover and 1/2 teaspoon salt. Boil until tender, then drain and rub
through sieve. Chop fine 2 slices ham, add 2 tablespoons Crisco with
1/4 pound chestnut puree, season with salt, pepper and red pepper. Add
1 egg yolk and mix. Trim 8 cutlets, make 1/4 cup Crisco hot in frying
pan, cook cutlets 1 minute on right side only, then arrange them flat
on dish, cover with another with weight on top, leave until cold.
Spread puree over cooked side of cutlets, brush with beaten egg
and cover with breadcrumbs. Fry on both sides, and place in oven 5
minutes. Dish in circle on mashed potatoes; fill center with fried
potato balls and sprinkle with, chopped parsley. Serve with gravy.

January 14

_Cream of Cheese Soup
Celery
Olives
*Codfish Balls
Baked Potatoes
Baked Macaroni and Peas
Spinach Salad
Cheese Relish
Fig Pudding
Coffee_

_*Codfish Balls_--2 cupfuls mashed potatoes, 1-1/2 cupfuls shredded
codfish, 1 egg, 1 tablespoonful Crisco, melted, 1/8 teaspoonful
pepper. Put codfish in wire strainer, let cold water run through and
squeeze dry. Mix the hot, unseasoned potatoes with codfish. To this
add the melted Crisco, beaten egg and pepper. Beat well. Shape in
balls and fry in deep Crisco until a golden brown color.

January 15

_Vegetable Soup
Pickled Beets
Celery
Olives
Sauted Chicken, Brown Gravy
*Candied Sweet Potatoes
Lettuce and Green Pepper Salad
Plum Pudding, Hard Sauce
Coffee_

_*Candied Sweet Potatoes_--12 sweet potatoes, 1 cup boiling water,
brown sugar, 1/4 cup Crisco, salt, pepper, and powdered cinnamon. Pare
and parboil potatoes, cut in halves, boil 10 minutes, drain, lay in
greased baking dish. Spread with Crisco, sprinkle with brown sugar,
salt, pepper, and powdered cinnamon, pour in boiling water and
cook until tender. Baste often with sauce in pan while cooking. The
cinnamon may be omitted.

January 16

_*Lettuce Cocktail
Cream of Spinach Soup
Broiled Hamburg Steak
Baked Potatoes
Brussels Sprouts
Pineapple Salad
Cheese Balls
Urney Pudding
Coffee_

_*Lettuce Cocktail_--1 crisp head of lettuce, 4 tablespoons tomato
catsup, 2 tablespoons Crisco, 2 tablespoons Worcestershire sauce, 4
hard-cooked eggs, 4 tablespoons vinegar, 3 tablespoons sugar, 4 small
onions, and salt to taste.

Cut lettuce fine with scissors and shred eggs and onions. Melt Crisco,
when cool, add tomato catsup, Worcestershire sauce, sugar, vinegar and
salt. At serving time pour this sauce over lettuce, eggs and onions.
Serve very cold in cocktail glasses.

January 17

_Prune Cocktail
*Brown Fricassee of Chicken
Boiled Rice
Baking Powder Biscuit
Apple and Celery Salad
Mince Pie
Coffee_

_*Brown Fricassee of Chicken_--Draw, singe, and joint chicken. Put 4
tablespoons Crisco in saucepan; when brown, put in chicken. Stir until
every piece is nicely browned, then add 2 tablespoons flour, stir
again, add 1 pint boiling water or stock, stir until it boils; add 1
teaspoon of salt. Cover, and let simmer gently until tender, then
add 1 teaspoon onion juice, and little black pepper. Put neck-piece,
heart, liver, gizzard, and back pieces in center of dish; put 2 pieces
of breast on top, second joints on one side of plate, legs crossed on
other, and wing at each end of plate. Pour sauce over, sprinkle with
chopped parsley, and serve.

January 18

_Broiled Halibut
Maitre d'Hotel Potatoes
*Escalloped Tomatoes
Lettuce, French Dressing
Pumpkin Pie
Cheese Squares
Coffee_

_*Escalloped Tomatoes_--Drain juice from 1 can tomatoes. Brush baking
dish over with Crisco, and cover bottom with tomatoes; dot with
Crisco, dredge with pepper and salt, and sprinkle generously with
breadcrumbs: arrange another layer of tomatoes, and crumbs, and
so proceed until dish is filled. Pour over all enough of juice of
tomatoes to moisten well, and then finish dish with covering of
crumbs. Bake 20 minutes in moderate oven.

January 19

_Consomme with Vermicelli
Grated Parmesan Cheese
Fried Oysters, Sauce Tartare
*Mushrooms Cooked Under Glass Bells
Supreme of Chicken
Asparagus, Cream Glace
Orange Ice
Coffee_

_*Mushrooms Cooked Under Glass Bells_--Saute 1/2 pound of peeled
mushroom caps, in 3 tablespoons Crisco, season with salt and paprika,
add 1 cup of cream, cover and let simmer until reduced a little.
Arrange mushrooms on round of bread in mushroom dish, pour liquid
over, cover with glass bell and bake 20 minutes in moderate oven. Send
to table without removing glass, which confines delicate flavor and
aroma of mushrooms.

January 20

_Clam Chowder
Rolled Beefsteak, Peanut Butter Sauce
Succotash
Boiled Onions
*Cream Cheese and Pimiento Salad
Baked Custard
Lady Fingers
Black Coffee_

_*Cream Cheese and Pimiento Salad_--Wash and dry 1 can pimientoes.
Fill them with creamed cheese. Chill, slice and serve on crisp
lettuce leaves with following dressing: Mix 1/2 tablespoon salt, 1/2
tablespoon mustard, 3/4 tablespoon sugar, and 1 tablespoon flour,
and when thoroughly blended, add 2 egg yolks, slightly beaten, 3
tablespoons melted Crisco, 3/4 cup milk, and 1/4 cup vinegar. Cook in
double boiler, stirring constantly, until mixture thickens. Strain and
cool.

January 21

_*Cream of Lettuce Soup
Roast Shoulder of Mutton, Caper Sauce
Mashed Potatoes
Baked Squash
Celery Salad
Cheese Wafers
Apple Tapioca
Coffee_

_*Cream of Lettuce Soup_--3 cups white stock, 2 heads lettuce, 2
tablespoons cooked rice, 1/4 cup cream, 1/4 tablespoon onion, finely
chopped, 1 tablespoon Crisco, yolk 1 egg, nutmeg, salt and pepper to
taste. Remove outer leaves from lettuce and shred it. Cook onion 5
minutes in Crisco, add lettuce, rice, and stock. Add cream, yolk egg
slightly beaten, nutmeg, salt, and pepper to taste.

January 22

_Filleted Anchovies with Lemon
Celery
Ripe Olives
Salted Pistachio Nuts
Consomme, a la Royale
*Halibut Turbans
Roast Goose, Apple Jelly
Potato Puff
Mashed Turnip
Endive and Roquefort Cheese Salad
Coupe St. Jacques
Coffee_

_*Halibut Turbans_--Have 4 slices halibut cut 1/2 an inch thick;
remove skin and bone, thus securing 16 fillets. Dip in melted Crisco;
squeeze over juice of 1 lemon, little onion juice and sprinkle with
salt and pepper. Commencing with the widest end, roll each fillet into
a "turban" and fasten by running through each Criscoed wooden skewer.
Bake 20 minutes, basting with hot stock, or Crisco melted in hot
water. Arrange crown shape on serving dish. Fill the center with
boiled potato-balls, dressed with salt, Crisco, and chopped parsley.
Serve with Hollandaise sauce.

January 23

_Barley Soup
Corned Beef
*Ladies' Cabbage
Fried Celery
Beet Salad
Cheese
Crackers
Arrowroot Pudding with Stewed Fruit
Coffee_

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

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