Part 6 out of 9
and 1 saltspoon of white pepper. Stand this on back part of stove to
simmer 10 minutes; send to table.
Brown Bread Sandwiches
*Cauliflower au Gratin
_*Cauliflower au Gratin_--Boil 1 large cauliflower, drain it, and
break sprigs apart. Arrange in layers in Criscoed baking dish,
sprinkling each layer with cheese, seasoning it with pepper and salt,
and little melted Crisco. When dish is filled pour on 1 cup white
sauce, sprinkle top with crumbs and cheese, and let bake 15 minutes to
_Sardines on Toast, Caper Sauce
Fried Canned Tomatoes
Lettuce and Hard-Cooked Eggs
Jellied Prunes Whipped Cream
_*Risotto_--1/2 pound rice, 1 small onion, 4 tablespoons Crisco, 1/4
cup grated Parmesan cheese, 1/2 pint tomato sauce, about 1 pint good
stock, salt, pepper, nutmeg, and 1/2 teaspoon saffron.
Wash rice in several courses of water, drain and dry. Peel and chop
onion. Melt Crisco in stewpan; when hot add onion, fry over gentle
fire until light fawn color, then add rice; shake pan over fire for
a few minutes, so as to fry rice a little. Next add seasoning, salt,
pepper, nutmeg, and saffron; moisten with little stock, and add more
as rice begins to swell. When stock is used up, gradually add sauce.
When rice is tender mix in grated cheese. It is then ready to serve.
In preparing this dish remember that rice should be well done, and
should be neither too dry nor too moist.
Roast Chicken, Chestnut Stuffing,
Celery au Jus
Baked Macaroni with Cheese
Burnt Almond Ice Cream
_*Grapefruit Salad_--Take out inside of grapefruit, and cut edge
of shell into points; slice meat of fruit with 2 oranges, 1 cup
pineapple, 1 cup cherries, 1/2 cup chopped nut meats, 1 diced apple,
the juice of 1 lemon, and 3 tablespoons powdered sugar; fill shell,
and serve with following dressing:
Beat yolks 2 eggs until creamy, then add to them 1/2 teaspoon dry
mustard and same quantity salt. Next beat in slowly 4 tablespoons
melted Crisco and 6 tablespoons hot vinegar. Cook in double boiler
until it thickens. When cold, and just before serving, 1 cup of cream,
sweet or sour, may be folded in.
*Salmon Croquettes, Tomato Sauce
Cottage Pudding, Maple Sauce
_*Salmon Croquettes_--1 pound can salmon, 1/2 teaspoon salt, red
pepper to taste, 1/4 cup crackercrumbs, 1/2 teaspoon grated onion,
1 well beaten egg, 1 tablespoon Crisco, and 1 tablespoon chopped
From 1 can salmon, opened neatly, take fish and chop it fine; add salt
and pepper, Crisco, parsley and crackercrumbs; moisten it with the egg
and mix well, turn out upon dish; then roll into cones, dip these in
beaten egg seasoned with salt and pepper, roll in breadcrumbs. Fry in
deep Crisco until delicate brown, drain them a moment, arrange neatly
on hot dish and serve with tomato sauce. The Crisco should be heated
until crumb of bread becomes golden brown in 40 seconds.
_*Croutes, a la Marie
Oyster Balls, Horseradish Sauce
Nut and Celery Salad
Chocolate Bavarian Cream
_*Croutes, a la Marie_--Pass 1 small tureen foie gras through fine
wire sieve. Put in basin, add 1 teaspoon Crisco, pepper and salt to
taste, and then stir in gently 1/2 a gill cream. Pipe with a star
tube on to round croute of short crust; garnish with pimientoes cut in
strips and whipped cream.
Cream of Oyster Soup Crackers
Planked Shad, Roe Sauce
Cucumbers, French Dressing
_*Cabinet Pudding_--8 stale lady fingers, 12 macaroons, 3 tablespoons
cherries, currants, and citron peel chopped fine, 1 tablespoon sugar,
3 eggs, 1 pint milk, 2 teaspoons Crisco, and vanilla extract.
Decorate bottom of mold with some fruit, lay row macaroons round edge
of bottom. Cut ladyfingers into pieces, mix with fruit and loosely
fill mold. Beat eggs with little cold milk, and 2 teaspoons Crisco,
scald remainder of milk, and pour on to eggs, beating at the same
time. Sweeten and flavor to taste. Gently pour this into mold. Cover
with Criscoed paper and place in steamer to cook until set. This will
take 3/4 of an hour. Let pudding stand 1 minute or 2 before turning
out. Serve with custard sauce.
_*Croutes, a la Rosamonde
Roast Tenderloin of Pork
Sweet Potatoes, Southern Style
Spinach, a la Creme
_*Croutes, a la Rosamonde_--Take some small round tomatoes, and cut
in slices 1/4 inch thick. Lay in dish and sprinkle with melted Crisco,
vinegar, pepper and salt. Then make some round croutes of short paste
little larger than tomato; place 1 slice tomato on each, 1 rolled
fillet anchovy on top, and garnish with 1 hard-cooked egg yolk and
small piece white endive.
Onion and Lettuce Salad
_*Irish Stew_--1 pound middle neck mutton, 2 pounds potatoes, 4
onions, 1 tablespoon Crisco, bunch of herbs, pepper and salt, 1
tablespoon flour, 1 teaspoon chopped parsley, and cold water.
Put Crisco into saucepan with mutton which should be cut into small
pieces. Peel and quarter onions, and put them in saucepan, add herbs
and barely cover with cold water. Peel potatoes, choose small ones and
do not cut them up, and lay over meat, sprinkle little salt and pepper
on potatoes and bring to boil. Then add flour and stand saucepan where
it will stew gently 2 hours. Take out herbs, season to taste with
salt and pepper. Dish up meat in circle on flat dish, put potatoes and
onions in center, leaving 1 potato in saucepan, to mash and thicken
the gravy a little, pour gravy over stew, and sprinkle with parsley.
Inferior cuts of mutton can be used advantageously for this dish,
such as scrag-end or breast of mutton; the bones and gristle with long
stewing give a nice flavor to the dish.
_*Braised Loin of Mutton with Mushrooms
Spinach Garnished with Hard-Cooked Eggs
_*Braised Loin of Mutton with Mushrooms_--3 pounds loin mutton, 1
stalk celery, 1/2 teaspoon whole peppers, 1 bunch of sweet herbs, 2
tablespoons Crisco, pepper, salt, red pepper, 1 turnip, 1 carrot, 2 or
3 cloves, sprig of parsley, and 2 tablespoons flour.
Remove bone from mutton, thoroughly rub it with salt, pepper, and red
pepper; roll up and tie into roll; cut up celery, onion, carrot,
and turnip, and lay them at bottom of stewpan with sweet herbs and
parsley; lay mutton on top of these, and pour round enough water to
3 parts cover it, simmer slowly 1-1/2 to 2 hours; lift mutton into
dripping tin with few tablespoons gravy; set in brisk oven until
brown; strain gravy and skim off fat, put Crisco into saucepan, and
when brown, add flour, and brown also; then add gravy gradually,
little pepper and salt, and 1 dozen button mushrooms, skinned; boil 8
minutes; dish mutton with mushrooms round, and gravy strained over.
Fried Fillets of Fish, Sauce Tartare
Onions Stuffed with Nuts
_*Artichoke Soup_--2 pints white stock or water, 1 pint milk, 2
pounds Jerusalem artichokes, 2 onions, 1 bay leaf, 1 strip celery, 2
tablespoons Crisco, pepper and salt to taste.
Wash artichokes, put 1 tablespoon vinegar into basin of water and keep
artichokes in it as much as possible while paring them, to preserve
their whiteness. Cut onions, bay leaf, celery, and artichokes into
slices, melt Crisco in stewpan, fry vegetables 10 or 15 minutes
without browning; then pour in stock and boil until tender. Rub
through fine sieve, return to saucepan, add milk and seasoning, bring
to boil and serve.
When a thicker soup is desired 1 dessertspoon of cornstarch, flour, or
a mashed potato should be blended with little milk or stock, and added
to soup a few minutes before serving.
_Consomme du Barry
Roast Ribs of Beef
_*Franconia Potatoes_--Pare 10 medium-sized potatoes; parboil five
minutes. Place on grate under roast ribs of beef. Baste with melted
Crisco, and bake from 20 to 30 minutes, turning often.
Lamb's Tongues, Tremont Style
_*Anchovy Fritters_--Pound yolks 2 hard-cooked eggs with 1/2 dozen
bottled anchovies, 1 teaspoon capers 4 tablespoons Crisco and 4
tablespoons grated Parmesan cheese. Rub all through fine wire sieve
and add yolk 1 raw egg and 1 tablespoon breadcrumbs. Season with
pepper and with salt if it is needed.
Form paste into small balls, roll first in breadcrumbs, then in egg
and again in crumbs, and drop into hot Crisco. Serve on napkin with
grated Parmesan cheese. The recipe as here given may be doubled, and
"redoubled" as many times as it is thought the demand for fritters
Chicken, a la Florentine
Brussels Sprouts with Cheese
_*Date Souffle_--Stone and chop 1/2 pound dates and cook them in
1/2 cup boiling water, mashing until smooth. Add 1 tablespoon melted
Crisco, stiffly beaten whites 5 eggs, 1/4 cup sugar, 1 tablespoon
lemon juice, and salt to taste. Pour into Criscoed souffle mold and
bake until brown, or 25 minutes. Serve cold with boiled custard or
_Rose and White Radishes with Butter
Cream of Mutton Soup
Baked Bluefish, Breslin Style
Jerusalem Artichokes Saute
Apple and Cress Salad
Snow Pudding with Chocolate Sauce
_Planked Chicken_--Cream together 1/4 cup Crisco, 1 teaspoon minced
onion, 1/4 tablespoon each of minced red pepper, green pepper, and
parsley, 1/2 clove minced garlic, and 1 teaspoon lemon juice.
Split 1 young chicken as for broiling, place in pan, sprinkle with
salt and pepper, dot over with Crisco, and bake until nearly done in a
quick oven. Then Crisco plank, arrange upon it border made from 2 cups
of hot mashed potatoes to which have been added seasoning and beaten
yolks of 3 eggs. This is put on with a pastry tube and may be made
as fanciful as desired, with rosettes and pyramids. Brush over with
beaten egg diluted slightly with water, and place chicken in center.
Peel and saute 8 large mushroom caps, place on chicken (which has been
spread with prepared butter), place in very hot oven to brown potatoes
and finish cooking chicken. Serve on plank at once.
St. Germain Soup
*Braised Fillet of Beef
French Bean Salad
_*Braised Fillet of Beef_--Tie up fillet of beef neatly with string
and put in stewpan, bottom of which has been well Criscoed and lined
with thin slices fat bacon and 2 sliced onions. Cook for 20 minutes,
then barely cover with stock, add 1 wineglass of sherry, and bring to
a boil; then add 1 small onion stuck with cloves, 1 small turnip, 1
carrot, 1 bouquet of herbs, 1 tablespoon Crisco, salt and pepper to
Let meat simmer gently in this for 1-1/2 to 2 hours. For garnish, take
equal quantities of French peas and string beans, artichoke bottoms,
new carrots and turnips. Cut latter in uniform shapes with fancy
vegetable cutter, and cook them separate in consomme. Strain off about
3/4 pint of stock from fillet of beef, and pour on brown roux, made
with 2 tablespoons each of flour and Crisco; stir until it boils, add
small piece of glaze and reduce a little over quick fire. Add dash of
kitchen bouquet, salt, and pepper. Dish up fillet of beef, glaze it
with some of sauce, and arrange vegetables around it in little heaps,
each kind separate. Serve remainder of sauce in a boat.
Grenadins of Veal
_*Fruit Snowballs_--Cream 1/4 cup Crisco with 1/2 cup sugar, add 1/4
cup milk, 1 cup flour, 1 teaspoon baking powder, and 3 stiffly beaten
egg whites. Mix and divide into small Criscoed molds, cover with
Criscoed papers, and steam 35 minutes. Turn out, sprinkle with
powdered sugar, garnish with candied cherries and pineapple and serve
with custard sauce made with egg yolks.
*Goulash of Veal
Cauliflower, Cream Sauce
_*Goulash of Veal_--1-1/2 pounds lean veal, 1 pound partly cooked
new potatoes, 4 tablespoons Crisco, 1/2 small onion, 1/2 pint cream,
paprika, pepper, and salt. Free meat from skin and sinews and cut it
into dice. Cut potatoes into cubes. Melt Crisco in saucepan, add meat
and fry lightly for several minutes, add onion, finely chopped, stir
over fire for about 5 minutes, season with salt and pepper to taste
and add potatoes. Pour off superfluous fat, mix carefully and
moisten with cream and 1 tablespoon rich white stock, season with
a sufficiency of paprika pepper to give sauce a pink tint, and cook
gently for 20 minutes. It is best to cook the Goulash at latter stage
in a fireproof earthenware stewpan, in which it should be sent to
table. Great care must be taken so as not to break potatoes while
cooking. Serve very hot.
_*Waldorf Salad_--1 quart chopped apples, 2 cups diced celery, 1-1/2
cups blanched and shredded almonds, and 2/3 cup rolled pecan nut
Dress with following dressing, adding little more sugar and lemon
juice to taste, just before serving. Mix 1 tablespoon melted Crisco,
1 teaspoon each mustard and white sugar, 1/2 teaspoon salt and 1/4
teaspoon pepper. Add 2 well beaten egg yolks and then beat in slowly 4
tablespoons lemon juice. Cook in double boiler till it thickens. Then
add whites 2 eggs beaten stiff. Keep on ice till wanted. Stir in 1 cup
whipped cream just before serving. This is very good made with 5 egg
yolks and 1/2 cup thin cream if whipping cream is unobtainable.
Flounder au Gratin
Veal Cutlets, Brown Gravy
_*Friar's Omelet_--Peel and core 1 pound cooking apples, and boil to
pulp with little water and sugar. When nearly, cold add 1 tablespoon
Crisco and 1 or 2 well beaten eggs.
Crisco a pudding dish and coat thickly with breadcrumbs. Pour in
mixture and cover thickly with more breadcrumbs. Cook in oven for 3/4
of an hour. A little lemon peel can be added if liked.
Apple and Grapefruit Salad
_*Coburg Pudding_--3 cups milk, 1/2 cup rice, 1 cup boiling water, 1
egg, 4 tablespoons sugar, 1 teaspoon powdered cinnamon, 1 tablespoon
Crisco, and 1/2 teaspoon salt.
Well wash rice, sprinkle it into boiling water and cook gently until
all water is absorbed. Heat milk, in double saucepan if possible, add
half-cooked rice and boil gently until it is perfectly soft and of
thick creamy consistency. Should it become too thick before it is
really soft, add more milk. Beat egg, until very light, add half sugar
to it. When rice is cooked, whisk egg in at once, a little at a time.
Then add salt and piece of Crisco size of walnut. Turn mixture into
dish in which it is to be served. Mix rest of sugar with cinnamon.
Sprinkle this evenly over top of rice. Put rest of Crisco in small
pieces over top of pudding just before it is required. Place pudding
in front of fire, or in oven for second or two, when Crisco, etc.,
will form a delicious sauce over surface of pudding.
Boiled Halibut, Lobster Sauce
Beet and Potato Salad
_*Bombay Toast_--Fry the required number of croutes in Crisco. When
cold spread with paste of pounded chicken and cream. Chop some capers,
and lay in a thick line across the chicken paste. On one-half put
grated yolk of hard-cooked egg, on the other half put grated white of
hard-cooked egg, and serve.
Saint Valentine's Day.
Fillets of Fish
*Supreme of Chicken
Kumquat and Celery Salad
Tutti Fruitti Ice Cream
_*Supreme of Chicken_--Remove breast meat from 2 young chickens and
trim into shape. Sprinkle with salt and pepper, dip in cream, roll
in flour and saute in Crisco until delicately browned. Place in small
pan, dot over with Crisco, and bake until tender.
Remove to cutlet-shaped pieces of hot boiled ham (cut very thin),
garnish top of each with 3 short stalks of asparagus, seasoned with
Crisco, and pour around following sauce: Melt 3-1/2 tablespoons
Crisco, add 3-1/2 tablespoons flour, and stir until well blended; then
pour on gradually while stirring constantly 1 cup chicken stock and
1/2 cup cream. Bring to boiling point, season with salt and paprika,
and add yolk of 1 egg.
Poached Eggs on Top
Stuffed Breast of Veal
_*Apple Tartlets_--Line some tartlet tins with Crisco pastry. Fill
with stewed apples to which a little melted Crisco and grated nutmeg
have been added. Cover with a meringue and brown in the oven for a few
Braised Mutton Cutlets with Kidneys
Meringues, a la Chantilly
_*Salsify Fritters_--3 heads salsify, lemon juice, salt, 2 tablespoons
milk, 1 tablespoon melted Crisco, fried parsley, 4 tablespoons flour,
and 2 eggs. Wash, scrape, and soak the salsify in cold water seasoned
with salt and lemon juice to taste. Boil in salted, acidulated water
until tender. Take it up when done, drain, and cut the salsify into
pieces all the same size. Sieve the flour into a basin, work in the
yolks of the eggs, the milk, and the melted Crisco. Beat to a smooth
batter, season with salt and pepper to taste. When ready to fry, beat
up the whites of eggs very stiffly and stir them lightly into batter.
Drop the salsify into the batter, then into hot Crisco and fry to a
golden brown color. Take up, drain, and serve garnished with fried
*Calf's Head, Vinaigrette
_*Calf's Head, Vinaigrette_--Clean and scald 1/2 a calf's head. Cover
with water and boil 1/2 an hour, then plunge into cold water.
When cool, remove meat and cut in small squares. Make a roux of 1
tablespoon Crisco and 2 tablespoons flour cooked thoroughly; add 4
cloves, 3 whole peppers, small onion, carrot, 2 bay leaves, dash of
thyme, and 2 tablespoons strong vinegar. Add the meat. Simmer 2 hours;
remove into deep dish and cover with vinaigrette sauce, which is made
with 1/2 teaspoon salt, 1/4 teaspoon paprika, dash white pepper mixed
with 3 tablespoons tarragon or plain vinegar. Add 6 tablespoons olive
oil, 1 tablespoon gherkins, and 1 teaspoon each chives and parsley all
chopped very fine, and 1 tablespoon minced green pepper. Blend well
before pouring over meat. This may be served either hot or cold.
Garnish with cucumber pickles cut into fan shapes.
_*Cheese Canapes_--8 croutes bread, 1/4 pound cheese, 2 tablespoons
Crisco, salt and red pepper to taste, 1 teaspoon mustard, and 1
Cut the croutes of bread out of slices of stale bread with a round
cutter 2 inches across. Fry the bread a golden color in hot Crisco.
Cut up cheese; put it into a mortar with Crisco, and pound until it
becomes a smooth paste; then season with salt and red pepper to taste.
Add the mustard and sherry. When all ingredients are thoroughly mixed,
put it on the croutes of bread; place them in oven until hot through,
then serve at once.
Roast Pork, Frozen Apple Sauce
_*Mulligatawney Soup_--Saute in 1 tablespoon melted Crisco, 1 minced
onion, 1 tablespoon minced cooked ham, 3 cloves, 1/2 carrot, and 1
stick celery, minced fine, 1/2 cup cooked chicken cut in dice, and 3
pints of chicken stock. Cook fifteen minutes, add 1/2 a green apple,
diced, 1/2 cup stewed or canned tomatoes, 1 teaspoon tomato catsup, 1
teaspoon curry powder, 2 tablespoons boiled rice, 1 teaspoon salt, and
2 drops Tabasco sauce. Simmer 1/2 hour and serve with or without thin
slices of lemon cut in quarters.
Halibut, a la Martin
Roast Mutton, Currant Mint Sauce
Okra and Tomatoes
Cucumber Jelly Salad
_*Onion Cocktail_--2 cups diced apples, 1 cup diced onions, 1 cup
seeded raisins. Fill cocktail glasses with onions, apples, raisins,
pour over a sour dressing made as follows: 1/4 cup each of vinegar
and water, 1 tablespoon Crisco, salt and red pepper to taste, and 2
teaspoons sugar. Place in small saucepan over fire until Crisco melts,
then stir in well beaten yolks of 2 eggs, stirring constantly until
thick. Place in ice box to cool before using.
_Boiled Halibut, Anchovy Butter
Pigeons, a la Chasseur
Griddled White Potatoes
_*Stewed Lettuce_--Wash the desired number of heads of lettuce,
cutting off the stalks at the roots, and put into a saucepan with 1
onion sliced, 1 tablespoon Crisco, 1 tablespoon chopped parsley, and
salt and pepper to taste, with a very little water, to cook slowly for
2 hours. By this time the water should have pretty well cooked away,
leaving the lettuce fairly dry. Remove from it the onion and parsley,
put into a dish, dress well with melted butter and send to table hot.
Fried Chicken, Cream Gravy
White Grape Salad
Martha Washington Fruit Cake
_*Washington Pie_--3/4 cup sugar, 1 tablespoon Crisco; beat together
thoroughly; add 1/2 cup sweet milk, 2 cups flour, 2 beaten eggs, 2
teaspoons baking powder, 1 teaspoon lemon; make into 3 cakes and put
jelly or custard between.
_Red Cabbage Soup
*Broiled Kidneys with Green Peppers
Grapefruit and White Grape Salad
_*Broiled Kidneys with Green Peppers_--Split some fine beef kidneys,
remove the outer skin and sinews, and wipe well. Sprinkle the kidneys
with pepper and salt, and let stand for an hour or more. Dip them
then, into melted Crisco and broil over a clear fire. Meanwhile, chop
2 green peppers, freed from their seeds, and fry with 1/2 a teaspoon
chopped onion and 1 tablespoon chopped parsley in Crisco till the
pepper is quite done, having no more moisture, or Crisco that is in
the pan, than is necessary to cook the green peppers. Dish the kidneys
and surround with the sauce of green peppers.
_Cream of Celery Soup
*Mock Veal Roast
_*Mock Veal Roast_--1/2 pint shelled roasted peanuts, 1/2 pint
lentils, 2 tablespoons melted Crisco, 1/2 pint toasted breadcrumbs,
milk, pepper and salt to taste.
Soak the lentils over night; drain, bring them to a boil; throw away
water; cover with fresh water and boil until tender; drain again;
press them through a colander. Add nuts, chopped or ground, melted
Crisco, breadcrumbs and seasoning, with sufficient milk to make it the
consistency of mush. Pour into baking dish and bake in a moderate oven
1 hour. Beans or peas may be substituted for lentils.
_Clam Broth with Whipped Cream
*Stuffed Green Peppers
Celery and Lettuce Salad
Caramel Rice Pudding
_*Stuffed Green Peppers_--6 large green peppers, 1 pint boiled rice,
1 tomato, 1 tablespoon Crisco, 1 medium-sized onion, and 1 teaspoon
salt. Cut the tops from peppers and remove seeds. Add to rice the
onion and tomato, chopped and salt. Wash peppers, stuff them with
boiled rice, put on tops and stand them in a baking pan. Cover bottom
of baking pan with a little water; add to it the Crisco. Bake in a
quick oven 20 minutes, basting 2 or 3 times.
_Cream of Beet Soup
Pork Tenderloins, Apple Sauce
Baked and Glazed Potatoes
*Raisin Pudding, Liquid Sauce
_*Raisin Pudding_--Wash and dry 1 pound Sultana raisins; Crisco
a pudding dish; put in a layer of boiled rice, over it a layer of
raisins, and continue until the dish is nearly full, having rice
on top. Beat 2 eggs; add 2 teaspoons sugar, 1 pinch of salt, 3
tablespoons melted Crisco, and 2 cups sweet milk; pour it over
pudding, and bake 1/2 hour. Serve with liquid sauce.
Brown Stew of Mutton Chops
_*Cabbage Salad_--Shave 2 cups shredded cabbage in thin strips or chop
fine and mix with the following dressing: 2 tablespoons Crisco,
1/2 cup hot vinegar, 1 teaspoon dry mustard, 1 tablespoon sugar, 1
teaspoon salt, 1/8 teaspoon pepper, 1/2 onion, cut fine, and 1/2 cup
sweet or sour cream, milk or water. Dissolve the sugar in cream. Mix
with rest of the ingredients. Mix while hot and serve with the salad
_Consomme with Spaghetti
Celery and Apple Salad
_*Chicken Souffle_--2 cups cold roast chicken, a 1/4 cup cold boiled
ham or tongue, 5 tablespoons Crisco, 2 tablespoons flour, 1/2 cup
cream, 3/4 cup chicken broth, a 1/4 cup chopped nut meats, salt and
paprika to taste, and 4 eggs beaten separately.
The chicken, ham or tongue should be chopped very fine before
measuring. Melt 3 tablespoons Crisco in a frying pan; add the chopped
meat and stir over fire until Crisco is absorbed. Make a sauce of 2
tablespoons Crisco, the flour, broth and cream. Pound the meat in a
mortar, adding meanwhile the sauce. Press the whole through a
fine sieve; add the nut meats, seasonings and yolks of eggs. Mix
thoroughly, and fold in the whites of eggs. Bake in a Criscoed dish
till firm in the center. Serve with mushroom or tomato sauce. This
may also be cooked in individual dishes. 25 minutes will be needed for
cooking in a large dish, about 12 minutes in individual dishes. It
is better to cook a souffle too long than too short a time always,
provided that the temperature be kept about 208 deg. F.
_*Toad in the Hole
Pressed Beef with Aspic
Beet and Endive Salad
Compote of Fruit, Maids of Honor
_*Toad in the Hole_--2 cups flour, 1/2 teaspoon salt, 1 pound link
sausages, 2 eggs, 2 tablespoons melted Crisco, and 3 cups milk. Sift
the flour and salt into a basin; beat up eggs well, and after mixing
them with the milk and melted Crisco, pour gradually on flour, beating
it well with a wooden spoon. When quite smooth, pour it into a well
Criscoed fireproof dish; skin the sausages and lay them in the batter,
and bake in a moderate oven for 3/4 of an hour. Serve in small squares
arranged neatly overlapping each other on a hot dish.
Trout, Black Butter Sauce
Stewed Steak and Oysters
_*Oxtail Soup_--1 oxtail, 2 quarts second stock or water, 2 onions,
2 carrots, 1 turnip, 2 strips celery, 4 tablespoons Crisco, a 1/2 cup
diced lean ham or bacon, a boquet-garni, 12 whole peppers, 2 cloves,
salt, 1 glass sherry, and 1 tablespoon cornstarch.
Cut the tail into small joints, put it into a stewpan, cover with
cold water, boil up and strain. Dry the pieces of oxtail, roll them
in flour, put them with ham and sliced vegetables and Crisco into the
stewpan, and fry until brown. Then add stock, herbs, whole peppers,
cloves, and salt, boil and skim well. Put on lid and cook very gently
for about 4 hours. Strain, remove fat, return to stewpan, and when
soup boils add sherry and cornstarch smoothly mixed together, stir
and cook for a few minutes. Serve smaller pieces of tail in soup,
remainder may be reheated in a good brown sauce, and used as an
Fruit in Jelly
_*Grilled Mushrooms--_1 cup mushrooms, pepper and salt to taste,
Crisco, and lemon juice. Carefully peel the mushrooms, cut off a
portion of stalk, and season with salt. Broil them over a clear fire,
turning them once, and arrange them on a very hot dish. Put a small
piece of Crisco on each mushroom, season with pepper and salt to
taste, and squeeze over them a few drops of lemon juice.
*Baked Stuffed Heart
Red Cabbage Salad
_*Baked Stuffed Heart_--Take an ox heart and season it inside with
salt and pepper, and fill it quite full of herb forcemeat; fasten
it up with a needle and string, rub the heart over well with melted
Crisco and fold it up in a well Criscoed paper; tie it up, put heart
in a baking tin in the oven, keeping it well basted with melted
Crisco, then remove the paper and dish upon a hot dish, and serve
round it a good brown sauce or tomato sauce or brown caper sauce, and
garnish with olive potatoes. This should be served while hot.
Browned Veal Knuckle
Olive and Lettuce Salad
_*Scotch Broth_--2 pounds neck mutton, 1 cup barley, 1 cup peas, 1
carrot, 1 turnip, 1 teaspoon sugar, 3 onions or leeks, 1 tablespoon
Crisco, 1 small cabbage, 1 tablespoon chopped parsley, 16 cups water
or stock, salt and pepper to taste.
Prepare vegetables and cut them into small pieces. Put water or stock
into large earthenware pan, and when it boils, add meat and barley.
Boil up, skimming frequently, add vegetables, and then simmer for 3
hours. Now stir in one extra carrot grated, salt and pepper, sugar and
Crisco. Simmer again for 30 minutes. Add parsley and broth is ready to
*Egg Cutlets, Cream Sauce
Tomatoes, French Dressing
_*Egg Cutlets_--Put 2 tablespoons Crisco into a pan, when melted,
add 2 tablespoons flour, 1 cup milk gradually, boil for 3 minutes,
stirring all the time, then add 2 raw yolks of eggs, remove from the
fire, add 2 tablespoons cooked chopped peppers, 6 chopped mushrooms,
red pepper, white pepper, salt and nutmeg to taste and four chopped
hard-cooked eggs. Turn on plate to cool. Shape into cutlets. Brush
over with beaten egg, roll in fine breadcrumbs and fry in hot Crisco.
Serve very hot with cream sauce.
White Grape Salad
Ginger Ice Cream
_*Tapioca Puree_--1 quart white stock, or half stock and half milk,
1/4 pint cream, 1 tablespoon melted Crisco, yolks of 3 eggs, 1
tablespoon fine sago or crushed tapioca, salt and pepper to taste.
The stock should be well flavored, otherwise it must be simmered with
a little onion, carrot, celery, and herbs, and strained for use. Bring
stock to boiling point, sprinkle in sago, or tapioca, and stir and
cook until it becomes transparent; then let soup cool slightly. Mix
yolks of eggs and the cream together, then the melted Crisco, and add
to soup and stir till it thickens; it should have the consistency of
single cream. When a thicker soup is desired, mix teaspoon flour or
cornstarch with a little milk, and add it to soup at same time as sago
or tapioca. Season to taste, and serve.
Beef Stew with Dumplings
*Bird's Nest Pudding
_*Bird's Nest Pudding_--3 eggs, 3/4 cup flour, 6 tablespoons Crisco,
1/2 cup sugar, 1/2 cup blanc-mange, pinch baking powder, pistachio
nuts or cocoanut, angelica and apricot jam.
Break eggs into basin, add sugar to them, and beat over saucepan of
hot water until mixture is consistency of thick cream. Melt Crisco;
sieve flour and baking powder together. Stir Crisco and flour quickly
and lightly into egg mixture, turn into well-criscoed mold, and bake
in a moderate oven for 15 to 20 minutes. Turn out when done, and let
the cake get cold. Rub some apricot jam through a hair sieve, put a
thin layer of this over the cake, roll it either in chopped pistachio
nuts or desiccated cocoanut. Stand on a dish. Have ready some
blanc-mange eggs, fill the center with these, and arrange round the
base of the nest some pieces of angelica to represent twigs. It is now
ready to serve. The blanc-mange eggs are made by either filling some
egg-molds with blanc-mange, or by emptying out some eggs, and using
the shells. The eggs must be emptied through as small a hole as
possible. When set, the shells are broken away carefully.
_*Veal and Ham Pie
Baked Sweet Potatoes
Salad of Canned Asparagus Tips
Caramel Pudding with Meringue
_*Veal and Ham Pie_--1-1/2 pounds veal, 2 hard-cooked eggs, few grains
red pepper, dust of powdered mace, 1/2 teaspoon grated lemon rind,
1/2 pound ham, 1 tablespoon flour, 1 teaspoon salt, 6 whole peppers,
powdered sweet herbs, and pastry.
Cut veal and ham into very thin pieces; mix on a plate, flour, salt,
pepper, sweet herbs, lemon rind, red pepper, and mace, roll in this
seasoning each piece of veal, and lay in a pie dish, alternately,
layers of veal, ham, and egg, cut in slices; pile this in center of
dish, add 1/2 cup water; line edge of dish, cover and decorate with
Crisco Flake Pastry; when baked add a little very good seasoned stock,
which should become a jelly when the pie is cold, or a little gelatine
may be added; garnish with parsley if served cold.
_Cream of Cabbage Soup
*Halibut, a la Poulette, White Sauce
Macaroni, Italian Style
_*Halibut, a la Poulette_--Slice of halibut, weighing 2 pounds, 1/4
cup melted Crisco, 2 teaspoons lemon juice, few drops onion juice,
pepper and salt to taste.
Clean fish and cut into neat fillets. Add seasonings to melted Crisco,
and put dish containing Crisco in saucepan of hot water to keep Crisco
melted. Take up each fillet separately with a fork, dip in Crisco,
roll and fasten with small wooden skewer. Put in shallow pan, dredge
with flour, and bake 12 minutes in hot oven. Remove skewers, arrange
on platter for serving, pour around 1-1/2 cups white sauce, and
garnish with yolks of 2 hard-cooked eggs rubbed through a strainer,
whites of hard-cooked eggs cut in strips, lemon cut fan-shaped, and
Baked Salmon, Hollandaise Sauce
*Spinach, a la Creme
_*Spinach, a la Creme_--2 pounds spinach, pepper, salt, and nutmeg
to taste, 2 tablespoons Crisco, 1/2 cup thick cream, and 1 teaspoon
Wash and pick spinach, throw it into a pan of boiling water containing
a little salt and soda; boil until tender, 10 to 15 minutes; pour on
to a wire sieve, and squeeze out all the water; rub through the sieve
with a wooden spoon; put spinach into a saucepan, with seasoning,
butter, and cream. The spinach may be prepared as above and mixed with
white sauce instead of cream; garnish with fried croutons.
_Porterhouse Steak, Maitre d'Hotel Butter
French Fried Potatoes
Shredded Cabbage, Cream Dressing
_*Apple Pie_--Use Crisco Plain Paste. For filling for a medium-sized
pie tin, use 3 cups pared and sliced apples, 1/2 cup sugar, 1/8
teaspoon salt, 1 tablespoon Crisco, 1/4 teaspoon cinnamon, 1
tablespoon lemon juice, and grated rind of 1/2 lemon.
_Baked Stuffed Haddock
*Steamed Graham Pudding, Hard Sauce
_*Steamed Graham Pudding_--1/2 cup molasses, 1/2 cup milk, 1 egg, 1/4
cup Crisco, 1-1/2 cups graham flour, 1/2 teaspoon soda, 1 teaspoon
salt, 1 cup stoned and chopped dates.
Melt Crisco, add molasses, milk, egg well beaten, dry ingredients,
mixed and sifted, and dates; turn into Criscoed mold, cover, and steam
2-1/2 hours. Serve with hard sauce. Figs cut in small pieces may be
used in place of dates.
Creamed Carrots and Peas
Lettuce, French Dressing
Apricot Whip, Custard Sauce
_*Breaded Chops_--Wipe and trim mutton chops, sprinkle with salt and
pepper, dip in crumbs, egg, then crumbs, and fry in hot Crisco from 5
to 8 minutes, then drain. Do not fry more than 4 chops at a time, and
allow the Crisco to reheat between fryings. After testing Crisco for
temperature put in the chops, then lower the heat that the surface of
the chops may not be burned while the inside is yet under done.
Apple and Celery Salad
Date Cream Pie
_*Sardine Canapes_--Take 6 or 8 sardines, mash up with yolk of a
hard-cooked egg, pepper and salt to taste, a little lemon juice and
1 teaspoon melted Crisco. Have some rounds of bread fried a pretty
golden brown color in hot Crisco, spread the mixture on the croutes;
garnish round the edges with some finely chopped parsley and white of
1 egg rubbed through sieve.
_*Clam Bisque_--2 cups clams, 2 tablespoons chopped onions, bit of bay
leaf, 3 tablespoons Crisco, 4 tablespoons flour, 2 cups chicken stock,
1 teaspoon salt, pepper and red pepper to taste, 1 pint hot cream, and
1 teaspoon Worcestershire Sauce.
Chop clams, and cook in stock 20 minutes. Melt Crisco, add onions,
cook 5 minutes; add flour, strained clam liquor, cook 5 minutes; add
seasonings, cream, and serve.
St. Patrick's Day
_Irish Potato Bisque
Salted Pistachio Nuts
*Boiled Salmon, Parsley Sauce
St. Patrick's Pie
Green Frosted Cakes
_*Boiled Salmon_--Put the salmon in enough boiling water to cover, add
1 teaspoon salt to each quart of water; boil 1 minute, then draw on
one side, and simmer slowly until cooked, allowing 10 minutes to the
pound; drain thoroughly, and serve on folded napkin; decorate with
Serve with parsley sauce. For sauce. Blend 2 tablespoons Crisco with
2 tablespoons flour, add 1 cup milk, salt, pepper, and red pepper
to taste, stir till boiling, then boil 8 minutes, add 2 tablespoons
chopped parsley, mix well and use.
_*Broiled Spanish Mackerel
Grilled Guinea Chicken
Candied Sweet Potatoes
Cold Asparagus, Vinaigrette
Macedoine of Fruits
_*Broiled Spanish Mackerel_--Split a good-sized Spanish mackerel down
the back, clean and wipe as dry as possible, leaving the head and tail
on or off, as desired. Sprinkle well with salt and pepper. Rub the
wire broiler with Crisco and lay on this, flesh side up. Turn when the
flesh is tender and broil on the skin side until brown and crisp, and
serve with cucumbers dressed with oil and lemon juice.
_*Chickens Stewed with Olives
Chartreuse of Spinach
_*Chickens Stewed with Olives_--Cut 2 young chickens into joints and
put to cook in 3 pints of water with pepper, salt and an onion. Cook
until the chickens are very tender. Take up, drain and wipe chickens
and fry them in Crisco till they brown. Strain water in which chickens
were cooked and take a little more than 1/2 a pint of it for sauce.
Put this into the frying pan in which chickens were fried, thicken it
a little, and into it put 2 dozens olives, chopped, and 1 tablespoon
capers. When it is quite hot and smooth pour over chickens and serve.
Veal Chops, Horseradish Sauce
Baked Asparagus Tips
_Princess Soup_--Chop very fine 1 cup sorrel, and cook in 1 tablespoon
Crisco. Add 1/2 teaspoon sugar, 1/2 teaspoon tarragon or white wine
vinegar, 1 teaspoon salt, 1 tablespoon flour, and when boiling add 1
pint hot water. Cook for 1/2 hour, then add 1 quart white stock and a
grating of nutmeg and dash of red pepper. Bring to a boil, add beaten
yolk of 1 egg and 1 cup cream and serve.
_Baked Shad Roe with Bacon
*Broiled Lamb Chops, Mint Jelly Sauce
Baked Asparagus Tips
_*Broiled Lamb Chops_--Trim and flatten chops, sprinkle each with
sherry wine, rub with salt and white pepper and broil over a clear
fire until they are done, according to the tastes of those who are to
eat them. Melt together 4 tablespoons Crisco, if there are 8 chops, a
small tumbler mint jelly, add to it chopped parsley and a few drops of
lemon juice and pour over chops just as they are to be served.
*Guinea Hen, Roasted
_*Guinea Hen, Roasted_--Truss 2 guinea hens, cover breasts with thin
slices of bacon, and put in roaster and bake, basting often until
tender. Remove bacon and brown. Melt in roasting pan 2 tablespoons
Crisco, stir in 2 tablespoons flour, pour in gradually 2 cups scalded
cream, and stir constantly. Strain, season with salt and white pepper,
and, if liked, a tiny grain nutmeg, and pour this over guinea hens, or
pass separately. Serve with these, potato balls of uniform size, which
have been sauted in Crisco and sprinkled with chopped parsley.
_Cream of Cauliflower Soup
Flounder au Gratin
*Mutton Cutlets, a la Soubise
_*Mutton Cutlets, a la Soubise_--6 mutton cutlets, 1/2 cup dried
beans, brown sauce, 2 onions, 3 tablespoons Crisco, and 1/2 cup white
sauce. Trim cutlets, season them with pepper and salt, and fry in hot
Soak dried beans in water for several hours, then boil them in a
stewpan until tender. Drain, and pass them through a sieve. Melt
Crisco in a saucepan, stir in sieved beans, add to them the onions,
previously boiled and sieved, season, and stir over fire until hot.
Then add white sauce. Dish cutlets in a circle on a hot dish, and put
puree of beans and onions in center. Pour some brown sauce round and
_Calf's Tail Soup
*Braised Fillet of Veal
Braised Belgian Endive
Beet and Cabbage Salad
_*Braised Fillet of Veal_--3-1/2 pounds veal, 1/4 pound larding bacon,
1 onion, 1 carrot, 1 turnip, 1/2 lemon, forcemeat, stock and a little
Remove bone, fill in cavity with forcemeat. Cut some even strips of
bacon 1/4 of an inch thick, and with a larding needle thread neatly on
top of meat. Slice vegetables, place them in a pan, set veal on these,
sprinkle with a little lemon juice. Cover with Criscoed paper, and add
stock to come three-parts up the meat. Cover closely and set pan in
oven (in order to get top heat also) or over a gentle fire, and simmer
2-1/2 to 3 hours. Remove veal to a dripping tin with very little
stock, and brown in front of fire or in hot oven. Reduce stock in pan,
meanwhile, by fast boiling without lid, and strain round meat. Garnish
with cut lemon, and, if liked, with curled bacon and forcemeat balls.
The forcemeat is made as follows: Add 1/4 cup Crisco, 4 tablespoons
chopped cooked ham, 1 cup breadcrumbs, 1 tablespoon chopped parsley,
1 teaspoon mixed herbs, thyme, and marjoram. Add salt and pepper to
taste, and mix with 2 well-beaten eggs.
*Boiled Cod, Oyster Sauce
Watercress, French Dressing
_*Boiled Cod_--Wash the fish (about 2 to 3 pounds cod), and put into
a fish-kettle, containing enough boiling water to cover it. Add some
salt, bring quickly to boil; then draw pan to side of fire, and let it
stay in hot water until cooked. Do not let water boil or simmer again.
Cod cooked in this way has a much finer flavor than if it is allowed
to simmer or boil. Take up fish on drainer, slide it on to a hot dish
on a folded napkin, and serve garnished with sprigs of crisp
parsley. Send to table with oyster sauce, which is made as follows: 4
tablespoons Crisco, 6 tablespoons flour, 1 small onion, 1/2 carrot,
12 whole peppers, 1/2 bay leaf, 1 clove, 1 bouquet garni, small blade
mace, salt, and ten oysters. Peel the onion, scrape carrot; put them
into saucepan with bay leaf, whole pepper, bouquet garni, and clove;
add milk, and bring to boil. When milk boils take out mace and bay
leaf. Melt Crisco in small saucepan; mix in flour smoothly; whisk into
this hot milk. Stir until it boils, then let it simmer from 10 to 15
minutes. Take out bouquet; rub sauce through a sieve. Take 10 oysters
and their liquor and put into a saucepan and bring to boiling point.
Then take the oysters and cut each in quarters. Heat the sauce and add
the oyster liquor, reduce well, strain and return to saucepan; stir in
1 yolk of egg, bind, and then add oysters and lemon juice. Stir till
hot, but it must not boil. Season to taste and serve.
Celery and Nut Salad
Orange Ice Cream
_*Fried Pigeons_--4 pigeons, 1/2 pound sausage meat, 1 egg, carrot,
turnip, onion, celery, mace, and cloves. Empty and split pigeons
in halves, lengthways; remove 1 joint of wing and of leg, and truss
neatly; wash thoroughly.
Put into a stewpan, a small bit turnip and carrot, small onion, bit of
celery, blade of mace, few cloves and whole peppers; place pigeons on
top; add 2 cups water, and all giblets of pigeons nicely cleaned and
prepared; cover all with Criscoed paper and cover them with lid, and
cook gently 1 hour. Remove pigeons from pan, and dry each thoroughly.
Divide sausage into 4 portions; fill hollow of pigeons with these, and
with floured hands pat it quite smooth, using flour all over pigeons.
Have an egg well beaten; cover carefully with it, and roll in fine
breadcrumbs. Put into hot Crisco, and fry a golden brown. Have the
following sauce in dish, and place the pigeons neatly in center:
Strain liquor pigeons were stewed in, and into pan put 1 tablespoon
flour and 1 tablespoon Crisco, moisten it with a little cold water;
then add to it the liquor, a 1/4 teaspoon meat extract, 1 small tomato
chopped up, and salt to taste; let all boil for 10 minutes; then
strain. It may require more stock or water to be added to make sauce a
_Grape Fruit Cocktail
Roast Duck, Currant Jelly
Sweet Potato Croquettes
Marmalade Ice Cream
_*Creamed Turnips_--Wash turnips, and cut in 1/2 inch cubes. Cook 3
cups in boiling salted water 20 minutes, or until soft. Drain, and
serve with the following sauce: 2 tablespoons Crisco, 2 tablespoons
flour, 1 cup milk, 1/4 teaspoon salt, and pepper to taste. Put Crisco
in saucepan, stir until melted and bubbling; add flour mixed with
seasonings, and stir until thoroughly blended. Pour on gradually the
milk, adding about 1/3 at a time, stirring until well mixed, then
beating until smooth and glossy.
*Planked Shad, Butter Sauce
_*Planked Shad_--Clean and split down the back a good 3-pound shad.
Heat plank very hot, lay fish upon it, skin side down, or that portion
will be raw. The hot plank cooks it. Brush flesh carefully over with
olive oil, then sprinkle with salt and pepper. Bake for 30 minutes in
a hot oven. Baste frequently with melted Crisco. It may be cooked in
a gas range having the flame over the fish. When cooked pour over the
fish 2 tablespoons melted Crisco and juice of 1 lemon. Garnish with
parsley and quarters of lemon. Set the plank on a serving dish and
serve with butter sauce.
Broiled Chicken, Oyster Sauce
Watercress, French Dressing
Lemon Meringue Pie
_*Duchesse Potatoes_--Wash, peel and boil two pounds potatoes, drain
off water and dry in oven, then rub through sieve, add 3 egg yolks,
2 tablespoons Crisco, 1 tablespoon cream, seasoning salt, pepper and
grated nutmeg. When well mixed lay on floured board and divide into
12 pieces, shape each piece into a square, put them on a buttered tin,
brush over with beaten egg and bake in hot oven till well browned.
_Cream of Barley Soup
English Chicken Pie
Cucumber Salad with Red Peppers
_*English Chicken Pie_--1 chicken, 1/2 pound veal fillet, 4 ounces
bacon, 3 hard-cooked eggs, 1/4 pound mushrooms, 2 tablespoons Crisco,
pepper and salt to taste, chopped parsley, puff-pastry, stock, and 1
Cut fowl into small joints, season these with salt and pepper. Slice
veal thinly, line bottom of fireproof dish with this, place on top a
layer of chicken. Chop mushrooms finely, saute them in Crisco in small
stewpan; sprinkle half of this over pieces of chicken, then layer of
hard-cooked eggs, over that thin slices bacon and chopped parsley.
Continue in this way until all ingredients are used up and the
fireproof dish is full; fill dish three parts full with stock. Put a
strip of pastry round the edge of dish, wet this lightly with water,
cover the pie with puff-pastry rolled out to the proper size and
thickness; press down the paste on to the wet edge of paste, trim
round. Decorate the paste at the edge according to taste; brush over
pie with beaten egg, make a slit in the center of the lid, and place
a circle of pastry leaves round it. Put pie in moderate oven, and bake
about 1-1/2 hours. Pour in a little stock before serving.
*Broiled Lobsters, Melted Butter
Potatoes au Natural
Romaine Salad, French Dressing
Snow Pudding, Chocolate Sauce
_*Broiled Lobsters_--Kill lobsters by cutting tails off with one
stroke of the knife, just where they join the body. With another clean
cut divide each lengthwise into 2 equal parts, shell and all. Take out
coral, the one long intestine and stomach. Crack claws with a hammer.
Put within a Criscoed broiler, split side downward, and broil over
fire. As soon as juice begins to run freely withdraw long enough to
baste liberally with melted Crisco, and return to fire, turning often
to keep in juices. Cook about 10 minutes on split or flesh side, and
8 upon other. Have ready sauce made by rubbing 2 tablespoons Crisco
to cream with lemon juice and finely-minced parsley, adding little
red pepper, and baste lobsters with this while hissing hot. Serve half
lobster to each guest.
_*Fried Oysters, Tartare Sauce
Roast Guinea Hens
Rice Croquettes en Surprise
Lettuce, Asparagus and Red Pepper Salad
_*Fried Oysters_--Wash, drain, and dry oysters between 2 towels; let
stand in a marinade 10 or more minutes, then drain again. Roll in
crackercrumbs, seasoned with salt, pepper, and paprika. For 2 cups
oysters, beat 2 eggs with 2 tablespoons cold water until well mixed;
dip oysters, crumbed, into egg, and roll again in crumbs.
Fry 1 minute in hot Crisco. Use frying-basket and cook 6 oysters at a
time. Drain and serve at once with tartare sauce.
The marinade is made as follows: Take 1 part melted Crisco and 3 of
vinegar, with salt and pepper to taste. Stir oysters into this and let
stand 10 minutes, then drain off any of the marinade that has not been
*Veal Pot Pie
Fruit Jelly, Whipped Cream
_*Veal Pot Pie_--Wipe piece of veal from shoulder; and cut into pieces
for serving; add 1/2 inch strip salt pork or bacon for each piece
of veal, cover with cold water, put over fire and bring quickly to
boiling point, then, after boiling five minutes, skim and let simmer
until meat is tender. When nearly tender, add salt and pepper to
taste, and biscuit mixture cut into rounds. Cook ten minutes without
lifting cover. Serve meat in center of platter, dumplings at ends
and sauce, thickened, if needed, with flour and water, over whole.
Dumplings may be steamed 15 minutes over saucepan boiling water. This
is usually preferable, to avoid removing them from fire until instant
of serving. Beaten yolks of 2 eggs, diluted with 1/2 cup cream and
added to sauce, gives a richer dish.
Biscuit mixture is made as follows: Sift 1 quart good flour, 2
teaspoons baking powder and 1 teaspoon salt, putting it through
sifter 2 or 3 times. Rub into flour 1 large tablespoon Crisco and add
sufficient sweet milk to make dough as soft as can be rolled and cut.
Roll about 3/4 inch thick, cut with round biscuit cutter.
Egg and Lettuce Mayonnaise
*Apricot Fritters, Vanilla Sauce
_*Apricot Fritters_--6 apricots, 1/2 pint syrup, half lemon,
frying-batter, Crisco and vanilla sauce.
Select firm, ripe apricots, or preserved ones can be used, cut them
in halves, and take out stones. Stew them gently in syrup with grated
rind of 1/2 lemon. When they are tender, drain well, and let them
cool. Have ready some frying-batter, dip apricots into it, then fry in
plenty of hot Crisco. When a nice golden color, take them up, drain on
paper, dish up on a napkin and serve with vanilla sauce.
Mousse of Ham
_*Rice Souffle_--4 tablespoons ground rice stirred to smooth paste
with 1/2 tablespoon Crisco and 6 tablespoons milk. Add remainder of a
pint of milk, and put all into a saucepan, and stir till it thickens.
Add beaten yolks 4 eggs and 2 tablespoons sugar well stirred, also
add the well whisked whites of 4 eggs. Mix all thoroughly, place in a
Criscoed souffle dish, and bake for 1/2 hour. Serve instantly.
Fried Fillets of Haddock
Roast Chicken, Bread Sauce
Cress and Orange Salad
Iced Castle Puddings
_*White Soup_--2 small onions, 1 turnip, 1 pound potatoes, 1 stalk
celery, 2 small parsnips or artichokes, 3 pints water, 1/2 pint milk,
1 tablespoon flour or cornstarch, 2 tablespoons Crisco, and salt to
Cut about 2 pounds of any white vegetables, previously washed and
peeled, into pieces, or preferably several kinds mixed, and boil them
until soft in the water with salt and Crisco. Rub them through sieve
or colander, put them back in the stew pan with milk, and let boil.
Put in flour, mixed smoothly with little cold water or milk; let soup
boil for 10 minutes, and then serve.
_Broiled Soft Shell Crabs
*Sweetbreads with Mushroom Puree
Boiled Bermuda Onions
New Green Peas
Lettuce and Radish Salad
Fried Cornstarch Pudding
_*Sweetbreads with Mushroom Puree_--Blanch and prepare sweetbreads, by
cutting away all the windpipes and fibrous nerves. When they are quite
cool, put under a weight to flatten well. Dip them in melted Crisco
and broil, without browning too much, over a clear fire.
Put sweetbreads on very thin slices of round toast and serve with this
puree poured over all: Chop 1 dozen fresh mushrooms and put them to
cook with 1/2 pint of cream and 1/2 cup fine breadcrumbs. Cook them in
double boiler till mushrooms can be pressed through rather fine sieve.
Return this puree to fire, season with salt and white pepper, and let
get as hot as possible before using it for sweetbreads.
_Grilled Brook Trout
*Spring Lamb Steak, a la Minute
_*Spring Lamb Steak, a la Minute_--Rub some fillets of spring lamb
steak with salt and pepper, and fry them gently in 3 tablespoons
Crisco which has been melted in an iron frying pan, until thoroughly
cooked. Remove from frying pan and keep hot. Put 12 large fresh
mushroom caps in pan and cook until tender, adding 1/4 cup cream and
salt and pepper to taste. Put lamb steak on hot platter, garnish with
mushroom caps, and pour sauce around.
Boudins of Ham with Peas
Roast Ribs of Beef
Rhubarb Tart and Custard
_*Red Pottage_--1/2 a pound dried beans, 1 teacup tomato puree, 1
beet, 2 tablespoons Crisco, 2 onions, piece of celery, 1 small piece
of parsnip, 2 quarts good stock. Put Crisco in saucepan then add
onions, celery and parsnip; cook a little, do not let it get very
brown, then add dried beans, tomato puree; sliced beet and add pepper
and salt to taste and then stock, and boil till all is tender. Rub
through a fine sieve, reheat and serve.
Horseradish, Cream Dressing
_*Corn Chowder_--1 can corn, 1 cup salt pork cut in cubes, 1 cup
potatoes, 1/2 cup chopped onions, salt and red pepper to taste, 3 cups
water, 2 cups milk, 1 tablespoon Crisco, 1 tablespoon flour, and 1/2
cup crackercrumbs. Cook salt pork in frying pan for 5 minutes; add
onion and cook until a yellow color. Parboil potatoes 5 minutes;
add to onion with corn and water; cook 20 minutes. Thicken milk with
Crisco and flour cooked together. Combine mixtures; add crackercrumbs
and salt and pepper to taste, then serve.
_Puree of Black Beans
Spice Jelly, Whipped Cream
_*Potato Puff_--Prepare 2-1/2 cups hot mashed potato. Add 3/4 cup
milk, 2 well-beaten yolks of eggs, 3 tablespoons Crisco, and salt and
pepper to taste. Beat this well, then add beaten whites of 2 eggs.
Pile lightly in Criscoed baking dish and bake until puffed and brown.
Globe Artichoke with Sauce Hollandaise
_*Grilled Tomatoes_--Wipe tomatoes, spread little Crisco on each with
a knife, and set on grill pan near to clear fire. Turn often, basting
or keeping moist with Crisco. Whole tomatoes cook in 7 to 10 minutes,
according to size. Sliced ones in about 5 minutes. When meat or ham is
being grilled tomatoes will cook in pan underneath the grid on which
_*Hollandaise Soup_--1 quart vegetable stock, 4 tablespoons Crisco, 4
tablespoons flour, 4 yolks eggs, 1/2 pint cream, 1/2 cup green peas,
cooked, 1 teaspoon salt, 1/2 cup carrot, cut in small pieces, cooked,
1 teaspoon sugar, 1/2 cup cut cucumber, cooked, and 1 teaspoon chopped
Trim peas, carrots and cucumbers with round cutter, size and shape of
peas. Cook them in boiling water, being careful not to cook them too
much. Melt Crisco and flour in stewpan; add stock and let boil well.
Break yolks of eggs into a basin and add cream, then add the liaison
of eggs and cream to stock; let it just come to boil, being careful
it does not curdle. Strain into a clean stewpan, add vegetables which
have been previously cooked, and tarragon and serve.
*Mock Goose, Apple Sauce
_*Mock Goose_--2 cups breadcrumbs, 2 cups dropped black walnuts, 2
cups boiled rice, 6 hard-cooked eggs, 3 raw eggs, 1 tablespoon grated
onion, salt, pepper and grated nutmeg to taste.
Put breadcrumbs in saucepan with 2 cups water; cook for a few minutes;
add hard-cooked eggs, chopped; take saucepan from fire and add black
walnut meats and the rice. When this is well mixed, add raw eggs,
slightly beaten, and seasonings. Form this into shape of a goose,
reserving portions for legs and wings. Take a tablespoon of mixture in
your hand and press it into shape of a leg; put piece of dry macaroni
into it for bone and fasten it to goose. Do other side same way. Form
remaining portions into small pieces looking like wings tucked under;
press them to side of goose. Brush goose over with melted Crisco and
bake for 1 hour. Serve with apple sauce.
Loin of Lamb, Roasted, Mint Sauce
_*Lobster Newburgh_--2 pounds lobster, 1/4 cup Crisco, salt, red
pepper, and grated nutmeg to taste, 1 tablespoon sherry, 1 tablespoon
brandy, 1/3 cup cream, and 2 egg yolks. Remove cooked lobster meat
from shell and cut in slices. Melt Crisco, add lobster and cook 3
minutes. Add salt, red pepper, grated nutmeg, sherry and brandy; cook
1 minute, then add cream and yolks of eggs slightly beaten, and stir
until thickened. Serve with toast.
Baking Powder Biscuit
Celery and Orange Salad
_*Stewed Chicken_--Draw, singe, and joint a stewing chicken. Season
pieces with pepper and salt and cover with boiling water. Cover and
stew gently until tender.
Remove chicken. Place pieces in a colander on a plate in oven to
drain, and thicken gravy by adding 1 tablespoon flour rubbed with
1 tablespoon Crisco. Add salt and pepper to taste, a little chopped
parsley and 1 cup milk. Beat an egg until light; pour on it part of
gravy, beating carefully to prevent lumps; return to remainder of
gravy; bring to boil and pour over chicken.
*Mackerel, a la Claudine
Lettuce and Pepper Grass Salad
_*Mackerel, a la Claudine_--Take a nice large fresh mackerel, split
it down back and remove bone, season fish with melted Crisco, chopped
fresh mushrooms, salt, pepper, and finely chopped shallot; put on to a
grill iron and cook in front or over brisk fire for about 15 minutes,
then take up and serve on hot dish with the following sauce: Take 1
cup brown sauce, 2 tablespoons capers, pinch chopped parsley, four
anchovies rubbed through sieve, 1 teaspoon glaze, and 1 chopped
shallot, 3 or 4 shredded button mushrooms; boil up and simmer for 10
minutes, rub through sieve, then add juice of 1 lemon and 4 chopped
olives, reboil and serve.