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The Story of Crisco by Marion Harris Neil

Part 8 out of 9

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_*Apricot Pudding_--Put 1 pint milk into saucepan, add two tablespoons
Crisco, and bring to boiling point. Mix 1/2 cup cornstarch with 1/2
cup milk and stir slowly into boiling milk, add 1/2 teaspoon salt.
Heat 1 cup apricot jam, and strain off juice. Stir the pieces of
apricot into cornstarch and cook for 5 minutes. Sprinkle 1 tablespoon
chopped pistachio nuts into wet mold and pour in hot mixture. Turn out
when cold and surround with apricot juice.

July 13

_Cream of Peanut Soup
*Veal Chops
Mashed Potatoes
String Beans
Onion Salad
Meringues Filled with Custard

_*Veal Chops_--Trim neatly 8 chops and put into frying pan with 4
tablespoons Crisco, and fry over quick fire a nice brown color. As
the meat will afterwards be cooked again, the frying process should be
done quickly without actually cooking the chops. Place them between 2
boards, put weight not too heavy over top, and keep them until cold.
Strain Crisco, and keep for further use. Cut 1/2 cup pork and 1/2
cup beef marrow into small pieces, pound in mortar; when fine, add
1 tablespoon anchovy paste, 1 teaspoon powdered savory herbs, 1 yolk
egg, and piece of Crisco about size of nutmeg. Pound thoroughly until
smooth, season with pepper and salt, rub through sieve, and cover side
of each chop thickly with this. Put them on Criscoed baking sheet,
cover with few fried breadcrumbs, sprinkle with melted Crisco and
place in hot oven for 10 minutes. Dish up chops in circle on hot dish,
and serve.

July 14

_Steak, a la Parmesan
Corn Pudding
Mashed Potatoes
Lettuce, French Dressing
*Cheese Balls
Peach Ice Cream

_*Cheese Balls_--1/2 cup breadcrumbs, 1 teaspoon Crisco, 1/4 teaspoon
mustard, 1 cup grated cheese, 1 egg, 1/2 teaspoon salt, and a few
grains red pepper. Rub Crisco into crumbs and cheese, add seasonings
and egg well beaten. Shape in small balls and fry in hot Crisco. Drain
and serve hot.

July 15

_Stuffed Shoulder of Veal, Braised
Buttered Beets
Potato Roses
Onion and Tomato Salad
Rhubarb Dumplings
*Mocha Cake

_*Mocha Cake--_Sift 6 cups flour with 1 teaspoon baking powder into a
basin, add 1 teaspoon each of powdered cinnamon, nutmeg, and cloves,
1 cup brown sugar, 1/2 teaspoonful salt, and 1 cup Crisco; rub well
together, add 1/2 a cup golden syrup, 1 cup strong cold coffee, 2
well beaten eggs, 1 cup currants and 1 cup sultana raisins, mix well
together. Pour into Criscoed and papered tin and bake in moderate oven
2 hours.

July 16

_Tomato Soup
Fried Chicken
Pea Souffles
Creamed White Potatoes
Bean Salad
*Snow Balls

_*Snow Balls--_1 cup sugar, 1/4 cup milk, 1/2 cup Crisco, 2-1/4 cups
flour, 3-1/2 teaspoons baking powder, and whites of 4 eggs. Cream
Crisco, add sugar gradually, milk, and flour sifted with baking
powder; add whites of eggs beaten stiff. Steam 35 minutes in Criscoed
cups; serve with stewed or preserved fruit.

July 17

_Iced Currants
*Blanquette of Veal
Fried Artichokes
Duchesse Potatoes
Cauliflower and Red Pepper Salad
Macaroon Trifle

_*Blanquette of Veal--_2 tablespoons Crisco, 2 pounds fillet of
veal, 1/2 cup cream, 4 tablespoons flour, 1 large onion, 1 carrot,
seasoning, 12 preserved mushrooms, and 12 whole peppers. Cut veal into
square pieces, put them into stewpan with enough cold water to cover,
bring it to boil, and skim well; add salt to taste, onion cut in
quarters, carrot, whole peppers; cook gently 1 hour. Take up meat,
strain stock, and measure off 1 pint. Melt Crisco in stewpan, stir
in flour, add stock; boil and skim; cook for a few minutes. Add
mushrooms, cut in slices, and cream; put in pieces of veal; make hot,
but do not boil again; season nicely, dish up, sprinkle little chopped
parsley over, and serve.

July 18

_Onion Soup
Fricasseed Tripe
Baked Potatoes
Stringless Beans
Tomatoes Stuffed with Pineapple
Bisque Ice Cream

_*Fricasseed Tripe--_Cut 2 pounds of tripe into narrow strips, add 1/2
cup of water, 2 cups milk, season with salt and pepper, add 1/4 cup
Crisco mixed with 2 tablespoons flour; simmer for 30 minutes and serve
hot. A little chopped parsley is an improvement.

July 19

_Cream of Asparagus Soup
*Lamb Fricassee with Dumplings
Mint Jelly
Green Peas
Romaine Salad
Toasted Crackers

_*Lamb Fricassee with Dumplings--_ Cut up and dice enough cold lamb
to make 1 quart. Season with salt and white pepper, put into Criscoed
baking dish and pour over following sauce: Blend 2 tablespoons Crisco
with 2 tablespoons flour, and cook until brown. Now add 2 cups water
and when it boils season with salt, pepper, onion juice to taste and
pour over meat. Cover and bake in moderate oven 20 minutes.

To make the dumplings, sift together 2 cups flour, 1/2 teaspoon salt,
1/4 teaspoon sugar, and 2 teaspoons baking powder. Add 1 tablespoon
Crisco and rub in with tips of fingers, then add sufficient milk to
make soft dough. Roll out and cut into small biscuits. Place on top of
lamb and bake in hot oven for 12 minutes. Serve hot.

July 20

_Roast Beef's Heart
Boiled New Potatoes
Cauliflower au Gratin
Baked Bean Salad
*Cheese Aigrettes
Apricot Meringue Pie

_*Cheese Aigrettes--_Bring 2 tablespoons Crisco and 1/2 cup water to
boiling point, then add 1/2 cup flour and stir until mixture leaves
sides of pan. Cool, but do not allow to become cold, then add 2 eggs,
1 by 1, 4 tablespoons grated cheese, salt, pepper, and paprika to
taste and beat well. Allow to stand in cool place 30 minutes. Drop by
teaspoons into hot Crisco and fry a golden brown. Drain and sprinkle
with grated cheese. Serve hot. The Crisco should not be too hot or the
cheese will burn.


July 21

_Strawberry Cocktails
Macaroni Cutlets, Cheese Sauce
Tomato Mayonnaise
Pimiento Sandwiches
Frozen Banana Whip

_*Pop Overs_--Beat up 3 eggs until light; add 1 cup milk and 1
teaspoon melted Crisco. Pour this gradually into 1 cup flour and 1/2
teaspoon salt, beating all the time until smooth. Crisco iron gem
pans, put them in the oven, and when hot, take them out and fill them
half full of this batter. Put them back in the oven and bake for 45
minutes. They should be at least 4 times their original bulk. If they
fall, they are not thoroughly done. The oven should be hot.

July 22

_*Pilau, a la Turque
Peppers Stuffed with Green Corn
Huntington Salad
Cheese Rolls
Baked Custard

_*Pilau, a la Turque_--Put 1 1/2 cups of stock, with 1 cup stewed
and strained tomato, over fire. When boiling add 1 cup well-washed
or blanched rice and 1/2 teaspoon salt; stir lightly with fork,
occasionally, until liquor is absorbed. Then add 1/2 cup Crisco,
season with salt and pepper, and cook over hot water until tender;
remove cover, and stir with fork before serving.

July 23

_Vegetable Soup
*Fried Fish
Baked Shoulder of Mutton
Onion Puree
Chipped Potatoes
Fruit Jelly
Toasted Cheese Fingers

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

July 24

_Lamb Potpie
Summer Squash
Mashed Potatoes
Dressed Cucumbers
Raspberry Float
*Cushion Cake
Iced Coffee_

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

July 25

_*Tournedos of Lamb
Rissole Potatoes
Grape and Pimiento Salad
Frozen Cheese
Toasted Crackers
Iced Coffee_

_*Tournedos of Lamb--_Six lamb chops cut 2 inches thick, will be
required. Remove bone and fat and with skewers arrange in 6 circular
pieces. Around each wrap a thin strip of bacon, fastening in place
with wooden skewers. Sprinkle with salt and pepper, place on well
Criscoed broiler, and broil over clear fire 15 minutes. Remove to
hot-platter, garnish with rissole potatoes, and pass mint jelly with
them. The potatoes are done in this way: Peel and wash 8 Bermuda
potatoes of uniform size, put in ice water for 15 minutes, dry in a
towel, and fry until delicate brown in hot Crisco. Drain on paper,
then bake until soft. Remove to serving platter, and pour around 1
cup of rich white or cream sauce or 1 cup of heavy cream scalded and


July 26

_Cream of Green Peas
Bean Loaf with Rice
Stewed Corn
Tomato and Lettuce Salad
*Peach Pudding

_*Peach Pudding_--Fill Criscoed baking dish full of peaches and pour
over top a batter made of 1 tablespoon Crisco, 1/2 cup sugar, 1 cup
flour, 1 teaspoon baking powder, 1 well beaten egg, 1/2 teaspoon salt,
and 1 cup milk. Bake in moderate oven 30 minutes. Serve with cream.

July 27

_Anchovy and Pimiento Canapes
Halibut Baked, a la Creole
French Fried Potatoes
Hot Slaw
*French Pancakes

_*French Pancakes_--4 tablespoons sugar, 4 tablespoons Crisco, 1/2
cup flour, 2 eggs, 1/2 tablespoon lemon extract, and 1 cup milk. Heat
Crisco and mix other ingredients gradually to them, bake in six
small criscoed plates for 5 minutes. When done, put jam between every
alternate one, and serve high on a dish.

July 28

_Puree of Fruit
Steak with Fresh Mushrooms
String Beans
Riced Potatoes
Lettuce and Watercress Salad
*Cherry Blanc-mange

_*Cherry Blanc-mange_--Put 1 quart of milk into a saucepan, add 1
tablespoon Crisco. Mix 1 cup cornstarch smoothly with 1/2 cup cold
milk; when the milk boils stir in cornstarch and stir for 10 minutes,
then add 2 tablespoons sugar and 1 teaspoon vanilla. Stew 2 cups
cherries until tender in _1/2_ cup water, add 2 tablespoons sugar.
Rinse out a mold with cold water, arrange a few cherries in the
bottom, then put in some blanc-mange, then rest of cherries mixed with
cornstarch. Turn out when firm. Serve with milk.

July 29

_Iced Tomato Bouillon
*Swiss Steak
Mashed Potato
Egg Plant Fritters
Lettuce Salad, Chifonade Dressing
Strawberry Parfait

_*Swiss Steak_--1 pound steak, 1 cup flour, salt and pepper, 4 skinned
tomatoes, 1 sliced onion, and water. Have steak cut 2 inches thick,
and pound into it the flour. Put steak into a skillet, with 3
tablespoons Crisco and brown on both sides. Then cover with water,
adding sliced onion, tomatoes sliced and cover closely and let simmer
for 3 hours. Just before steak is done add salt and pepper to taste.
When done, the gravy is already made and is delicious.

July 30

_Clear Soup
*Planked Chicken
Potato Croquettes
Asparagus Tips
Boiled Rice
Pineapple Salad
Vanilla Ice Cream
Strawberry Sauce

_*Planked Chicken_--2 spring chickens, 1 cup boiled rice, 1/2 pound
mushrooms, and 1 glass guava jelly. Stew mushrooms; put chicken either
in oven or under broiler, bone side to hottest part of fire. Heat and
Crisco a plank; put chicken on, bone side down; sprinkle with melted
Crisco, dust with salt and pepper and broil on board under gas for
1/2 an hour. Garnish with rice; pour over mushrooms. Place at corners
small bread patties, holding the guava jelly.

July 31

_*Baked Beans
Finger Rolls
Beet and Potato Salad
Lemon Jelly,
Whipped Cream
Cafe Parfait_

_*Baked Beans_--Wash 2 quarts of small white beans, put them in a
saucepan, cover with cold water; as soon as they come to a boil,
drain; put them in a fireproof baking dish, add 4 tablespoons Crisco,
1 chopped onion, salt and pepper to taste and 1/4 teaspoon mustard,
fill dish with boiling water, cover tight, and bake from 5 to 6 hours;
add more water as required to keep from getting dry. They can be
warmed over as needed.

August 1

_Brown Fricassee of Kidneys
Summer Squash
New Cabbage Salad
*Blueberry Pie

_*Blueberry Pie_--Line a deep perforated tin with Crisco Plain Pastry;
brush over with water or white of egg. Fill with floured blueberries;
add sugar, Crisco, salt and vinegar. Allow 1 cup sugar to 3 cups
berries, 1 tablespoon Crisco, 1/8 teaspoon salt, and 1/2 teaspoon
vinegar. Cover with crust and bake.

August 2

_*Beef Olives
Braised Lettuce
Stuffed Potatoes
Beet Salad
Cheese Relish
Red Currant Cream
Lady Fingers

_*Beef Olives_--Cut 2 pounds of steak into pieces 4-1/2 inches long
and 2 inches wide. Mix together in a basin 3 tablespoons breadcrumbs,
1 chopped onion, 4 tablespoons Crisco, 1 tablespoon chopped parsley,
salt, pepper, and paprika to taste and 1 well beaten egg. Spread a
little of this mixture on each piece of meat, roll up and tie with
fine string. Melt 2 tablespoons Crisco in a pan, brown pieces of meat
in it; stir in 1 tablespoon flour, gradually add 2 cups water, bring
to boiling point and cook slowly 1-1/2 hours. Remove string and dish
in a circle, season the gravy and strain over the meat.

August 3

_Cream of Corn Soup
*Stuffed Flank Steak
Mashed Potato
Shelled Beans
Onion and Mint Salad
Ivory Cream

_*Stuffed Flank Steak_--Buy a flank steak. Fry 2 tablespoons chopped
onion in a 1/4 cup Crisco. Add 1/2 cup soft, stale breadcrumbs, 1/4
teaspoon mixed herbs, salt and pepper to taste. Spread over steak,
roll and tie. Brown in 3 tablespoons Crisco, and remove to casserole
or covered dish. To the Crisco in pan add an equal quantity of flour,
and brown, then add 1 cup stock or boiling water, and 1 cup strained
tomato, season with salt and pepper, pour over the roll, cover dish,
and cook slowly until meat is tender. If cooked in casserole it may be
served in same dish.

August 4

_Fried Soft Shell Crabs,
Sauce Tartare
Hashed Browned Potatoes
Pepper and Cucumber Salad
Cheese Fingers
*Apricot Omelet

_* Apricot Omelet_--Cut 6 preserved apricots into dice, and heat up
in a little fruit juice. Beat up 5 eggs, add pinch of salt and 1
tablespoon sugar. Melt in an omelet pan or frying pan 2 tablespoons
Crisco, when hot pour in beaten eggs and stir over quick fire till
they commence to thicken, put in the prepared apricots, then shape
quickly into an oval form by folding the ends. Allow the omelet to
acquire a golden brown by putting it in the oven, turn out on to a hot
dish, dredge with sugar and serve at once.

August 5

_*Country Club Chicken
Sweet Potatoes
Green Corn
Tomato Salad
Apple Whip
Chocolate Wafers

_*Country Club Chicken_--Wash 2 broilers or quite young chickens, cut
them in halves or quarters if they be large enough, wipe them and dip
each piece in beaten egg, well seasoned with salt and pepper and mixed
with cream. Roll pieces in breadcrumbs and place them in Criscoed pan,
dot generously with Crisco and place in hot oven for 15 minutes. Now
put chicken in hot kettle, cover and let smother and steam for 30
minutes or until tender on a slow fire. Place chicken on hot platter;
add half cup hot cream to gravy in kettle and strain it over chickens.

August 6

_*Baked Liver and Bacon
Mashed Potatoes
Corn on Cob
Lettuce and Pineapple Salad
Stewed Pears
Hasty Cake

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

August 7

_Grilled Trout
Chicken Saute
*Souffled Squash
Potato Croquettes
French Salad
Fruit Compote

_*Souffled Squash_--Take medium-sized Hubbard squash, remove seeds
and stringy portion, and pare. Place in steamer and cook over boiling
water for 30 minutes. Mash and season with Crisco, salt and pepper to
taste. To 2 cups of the mashed squash, add gradually 1 cup cream, when
blended, yolks of 2 well beaten eggs, and finally the stiffly beaten
whites of the eggs. Pour into Criscoed souffle dish and bake in
moderate oven till firm. Serve at once.

August 8

_Clam Cocktail
Roast Lamb, Mint Jelly
Rice Fritters
Lima Beans
Lettuce and Banana Salad
*Windsor Tartlets
Iced Coffee_

_*Windsor Tartlets_--Crisco Plain Pastry, 2 eggs, 4 tablespoons
Crisco, 4 tablespoons sugar, 1-1/2 tablespoons cornstarch, 5
powdered macaroons, 18 glace cherries, 1 piece of lemon peel, and 1/2
tablespoon chopped almonds.

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

August 9

_Casserole of Lamb
Spiced Peaches
*Macaroon Pudding
After Dinner Mints

_*Macaroon Pudding_--Soak 6 macaroons in 1/2 cup milk. Heat 2 cups
milk in double boiler, add 2 tablespoons cornstarch moistened with 1
well beaten egg, 1 teaspoon Crisco, 1/2 teaspoon salt, and macaroons.
Cook for 20 minutes, remove from fire, add 1/2 teaspoon vanilla
extract. Turn into Criscoed and sugared pudding dish, sprinkle 1/2 cup
sugar on top, and cover with sliced peaches. Serve cold.

August 10

_Tomato Bisque
Potato Croquettes
Fried Egg Plant
Celery and Apple Salad
*Chocolate Pudding

_*Chocolate Pudding_--Crisco a mold or basin. Beat 3 tablespoons
Crisco and 2 tablespoons sugar to a cream, then beat in 3 yolks of
eggs. Dissolve 11/2 teacups grated chocolate smoothly in 1 cup milk,
add it to Crisco mixture, with 2 cups cakecrumbs, 1 teaspoon vanilla,
1/2 teaspoon salt, and whites of eggs stiffly beaten. Fold the whites
in gently. Pour into prepared mold, cover with Criscoed paper and
steam for 2 hours. Turn out and serve with white sauce. This mixture
may be placed in a Criscoed pudding dish and baked in a moderate oven.

August 11

_Fried Chicken, a la Maryland
French Fried Potatoes
*Stewed Onions
Stuffed Tomato Salad
Musk Melon with Ice Cream

_*Stewed Onions_--Peel onions and boil in boiling salted water till
tender. When done, drain, and turn into hot vegetable dish. Melt 2
tablespoons of Crisco in saucepan, then stir in 1 tablespoon flour,
mix well, add 1 cup milk and stir till boiling, add salt and pepper to
taste and pour over onions.

August 12

_Broiled Ham
Baked Potatoes
Green Corn Custard
Apple Salad
Grape Juice Syllabub
*Tilden Cake

_*Tilden Cake_--Cream 1/4 cup Crisco with 1 1/2 cups sugar, add 4 well
beaten eggs, 1 cup milk, sift in 3 cups flour, 3/4 teaspoon salt, 1/2
cup cornstarch, 2 teaspoons baking powder, and add 2 teaspoons lemon
extract. Turn into Criscoed and floured cake tin and bake for 1 1/2
hours in moderate oven.

August 13

_*Roast Fowl with Chestnuts and Mushrooms.
Franconia Potatoes
Shell Beans
Lettuce and Tomato Salad
Peach Short-Cake

_*Roast Fowl with Chestnuts and Mushrooms_--Stuff 1 large or 2 small
fowls with chestnuts or mushroom stuffing, truss it, brush with melted
Crisco, dust with salt and pepper, and put on a rack in pan and in a
hot oven until beginning to brown, reduce heat, and cook 1 or 2 hours,
basting often. Add to pan 1/2 cup hot water, 1 slice salt pork, diced,
tiny bit bay leaf, 1 clove, and sprig of parsley. If with mushrooms
pour over little sherry mixed with cream. When done place fowl on
platter, pour off all fat in pan but 3 tablespoons, add 2 tablespoons
flour and slightly color, add 1 cup stock from giblets cooked with 1
slice of salt pork, salt and pepper, a little lemon juice, and minced
giblets. Serve surrounded with chestnut or mushroom puree put through
a pastry bag and tube in roses. Place a small piece of canned red
pepper on each rose and serve gravy in boat.

August 14

_Celery Soup
Braised Ox Tongue
*Mashed Turnips
Baked Potatoes
Waldorf Salad
Ginger Ice Cream

_*Mashed Turnips_--Peel and dice 3 turnips, cover with boiling salted
water and cook till tender; drain and press the water well out of
them. Return to pan and add 3 tablespoons Crisco, 1 teaspoon salt,
and 1 saltspoon white pepper, beat and mash them well together, when
thoroughly hot turn into vegetable dish and serve.

August 15

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

_*Carrots, a la Poulette_--Boil 2 bunches of carrots until tender in
boiling salted water, then drain. Blend 2 tablespoons Crisco with 1
tablespoon flour, when smooth add 1 cup milk and stir till boiling,
add salt, pepper and paprika to taste, 1 tablespoon chopped parsley
and cook for 5 minutes, then add carrots and allow to cook for 5
minutes longer. Serve hot.

August 16

_Cream of Rice Soup
Hanoverian Steaks
*Hashed Browned Potatoes
Carrots en Casserole
Custard Souffle, Foamy Sauce

_*Hashed Browned Potatoes_--Sprinkle 2 1/2 cups cold boiled potato
cubes with salt and white pepper to suit taste. Melt 1 1/2 tablespoons
Crisco; add 1 tablespoon flour and 1/2 cup brown stock. Cook 5
minutes; add potato cubes; cook 10 minutes, stirring, without breaking
potatoes. Melt 1 tablespoon Crisco in another frying pan. When brown,
turn in potatoes, spread evenly, and cook 10 minutes; fold like an
omelet, and serve hot.

August 17

_Lamb Chops
*Chantilly Potatoes
Turkish Salad
Fruit Ice Cream

_*Chantilly Potatoes_--Prepare nicely seasoned, lightly mashed
potatoes and mound on a hot platter. Beat 1/2 cup cream until stiff,
add 1 teaspoon melted Crisco, 1/2 cup grated cheese, season to taste
with salt, pepper and red pepper. Pile lightly on to the potato and
put in oven to brown. Be sure that the oven is very hot.

August 18

_Watermelon Cocktail
Cannelon of Beef
*Creamed Kohl Rabi
Stuffed Celery
Meringues Filled with Ice Cream

_*Creamed Kohl Rabi_--Slice kohl rabi, boil 20 minutes or until nearly
tender, and arrange in a baking dish in layers with the following
sauce: 2 tablespoons Crisco, 2 tablespoons flour, 1/2 pint milk, 1/2
teaspoon salt, and 1 saltspoon pepper. Rub Crisco and flour together;
add milk, cold. Stand saucepan over fire and stir continually until
it reaches the boiling point; take from fire, and add salt and pepper.
Then strain. Season each layer with pepper and salt, sprinkle the top
with breadcrumbs and bake 20 minutes.


August 19

_Cream of Turnip Soup
Asparagus Salad
Coffee Souffle
*Ginger Crisps
Iced Tea_

_*Ginger Crisps--_ Cream 1/2 cup Crisco with 1/2 cup sugar, add 1 cup
molasses, 1 teaspoon each of cinnamon and nutmeg, 1 teaspoon salt, 2
teaspoons baking powder, and flour to make stiffish dough. Roll thin,
cut out with cutter and bake in quick oven.

August 20

_Corned, Beef
Buttered Potatoes
*New Beets
Lettuce, Italian Dressing
Tapioca Cream

_*New Beets--_ Peel hot cooked beets, cut into slices, and toss about
for 3 or 4 minutes in saucepan which contains 3 tablespoons Crisco
to which has been added 1 teaspoon plain vinegar, or a few drops of
tarragon, 2 cloves, and 1 teaspoon sugar.

August 21

_Cold Sliced Corned Beef
Baked Potatoes
Jellied Vegetables
Pea Salad
*Countess Pudding

_*Countess Pudding_--Line small Criscoed platter with Crisco pastry.
Put 1 tablespoon Crisco in saucepan, add 1 cup milk, when warm pour
over three tablespoons chopped cocoanut, add 1 tablespoon sugar.
Allow to remain 30 minutes, add 3 yolks of eggs well beaten, and 1/2
teaspoon vanilla, pour into platter, bake 30 minutes in hot oven.
Beat up whites of eggs, add pinch salt, 1 tablespoon sugar, and 1/2
teaspoon almond extract, pile on top of pudding and sprinkle with
cocoanut. Brown in slow oven. Serve hot or cold.


August 22

French Fried Potatoes
Tomato Jelly Salad
Orange Marmalade Ice Cream
Caramel Cake

_*Succotash_--Boil 1 dozen ears of corn for 3 minutes. Cut corn from
cob, taking very small piece from top of each grain, then press out
pulp. Mix this with an equal quantity of nicely cooked lima beans; add
Crisco, salt and white pepper to taste; reheat and serve.

August 23

_Fish Timbales, Cream Sauce
Mashed Potatoes
Stewed Okra
Cucumber Salad
Cheese Straws
*St. Leonard's Pudding

_*St. Leonard's Pudding_--Line edge of a pudding dish with pastry, and
spread 2 tablespoons of jam in the bottom. Blend 4 tablespoons Crisco
with 1/2 cup flour, when smooth stir in 1 cup milk, 4 tablespoons
sugar, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 2 yolks of
eggs, stir well together and pour over jam, bake 30 minutes. Beat up
whites of eggs to a stiff froth, add 1 tablespoon sugar, and arrange
roughly on the top. Place in oven until lightly browned.

August 24

_*Boiled Mutton, Caper Sauce
Riced Potatoes
String Beans
Olive Salad
Toasted Crackers
Plum Compote

_*Boiled Mutton_--Wipe leg of mutton, put on fire, barely covered
with boiling water, and let boil about 10 minutes, then simmer until
tender; season with salt when half cooked. A few slices of onion,
turnip, and carrot, or 2 or 3 stalks of celery, may be added while
cooking. When tender, brush over the meat with melted Crisco and
sprinkle with finely chopped parsley. Serve with caper sauce which is
made as follows: Mix 2 tablespoons Crisco with 1 tablespoon flour;
add 1 cup boiling water; stir it over fire until thick; add to it 1
hard-cooked egg chopped fine and 2 tablespoons of capers.

August 25

_Barley Broth
Mutton Souffle
Sweet Corn
Creamed Carrots and Peas
*Peach Cobbler

_*Peach Cobbler_--Sift 1-1/2 cups flour and 1-1/2 teaspoons baking
powder. With tips of fingers work into flour 1 tablespoon Crisco, and
when well mixed add 1/2 cup milk.

Peel and slice 4 peaches, and mix with 3/4 cup sugar and 2 tablespoons
melted Crisco. In bottom of baking dish invert a cup, around this
arrange peaches, and over all place dough patted out to about 3/4 of
an inch in thickness. Bake in moderate oven until crust is brown and
peaches are tender. This will require about 40 minutes. The cup keeps
dough from lying on fruit and becoming soaked with juice.

August 26

_*Beef Steak Pudding
Spaghetti with Tomato
Potatoes on Half Shell
Green Pepper Salad
Apricot Pudding

_*Beef Steak Pudding_--Line a Criscoed basin with plain pastry. Mix
together on a plate 1 tablespoon flour, 1 teaspoon salt, and 1/2
teaspoon pepper for seasoning. Cut 1 pound lean beef in thin slices,
dip them in the seasoning, and place them lightly in the basin; split
1 sheep's kidney, skin and cut in thin slices; dip them also in the
seasoning, and put them in basin, and pour over 1 cup of water for
gravy. Wet the edges of the paste on basin; roll out a piece of paste
large enough to cover the dish; place it on, press down at the edges,
and sprinkle a little flour over top. Now dip a pudding cloth in
boiling water, tie it tightly over the top, and plunge the pudding in
plenty of boiling water; then boil for 3 hours. Remove the cloth,
and turn the pudding out on a dish. Liver and bacon mixed, or mutton,
makes a good pudding of this kind.

August 27

_Steamed Clams
Vegetable Salad
Brown Bread Sandwiches
Peach Tapioca
*Princess Cake

_*Princess Cake_--Line small square cake tin with plain Crisco pastry.
Sprinkle in 1/2 cup cleaned currants. Cream 1/2 cup Crisco with 1
cup sugar, then add 3 well beaten eggs, 3 cups flour, 1-1/2 teaspoons
baking powder, and 1/2 teaspoon salt. Divide mixture into 2 portions.
Add 1 tablespoon grated chocolate and 4 tablespoons milk to 1 portion.
Put cake mixtures in spoonfuls on top of currants and bake in moderate
oven for 35 minutes. Serve in square pieces.

August 28

_Iced Bouillon
Pulled Bread
*Fillet of Beef, Horseradish Sauce
Franconia Potatoes
Corn Souffle
Endive, French Dressing
Salted Triangles
Violet Mousse

_*Fillet of Beef_--Trim fillet into good shape. Lard it plentifully,
letting the whole upper surface be perforated with lardoons. Place
in baking pan thin slices of larding pork, over pork place layer of
chopped onion, carrots, turnip, and celery; lay tenderloin on top.
Pour in 1 cup stock, add 1/2 teaspoon salt, 1/4 teaspoon pepper, 4
sprigs parsley, 1 bay leaf, and 2 cloves. Bake in hot oven 30 minutes,
and baste frequently. Remove when done; strain off gravy and skim off
grease. Blend 1 tablespoon Crisco with 1 tablespoon flour in a pan,
add gravy strained from pan, 1/2 cup grated horseradish, salt and
paprika to taste and bring to boiling point, then add 2 tablespoons
lemon juice and 1 tablespoon vinegar. Spread sauce on hot serving dish
and lay fillet on it.


August 29

_Baked Macaroni, Tomato Sauce
Green Corn
*Fried Egg Plant
Cantaloupe Salad
Marmalade Pudding
Iced Coffee_

_*Fried Egg Plant_--Peel good-sized egg plant; cut into slices of
1/4 inch. Dust with salt and pepper; dip in beaten egg; roll in fine
breadcrumbs and saute in hot Crisco. When they are brown on 1 side,
turn and brown on the other. If preferred, the egg plant may be dipped
in thin batter instead of egg and crumbs, and fried.

August 30

_*Clam Chowder
Stuffed Tomato Salad
Welsh Rarebit
Lemon Pie

_*Clam Chowder_--Remove heads from 4 cups clams and chop. Parboil 4
cups potatoes. Cook 1 chopped onion and 1/2 cup salt pork cut in
cubes 15 minutes. Arrange clams, potatoes, onion and pork in layers
in saucepan; cover with 3 cups boiling water, and simmer till tender.
Blend 3 tablespoons Crisco with 2 tablespoons flour, add 4 cups
scalded milk and stir till boiling; add clam mixture, seasonings to
taste, 1 dash of Tabasco sauce, and serve hot.

August 31

_Bisque of Clams and Peas
Stuffed Peppers
*Cheese Salad
Toasted Crackers
Lemon Sherbet
Whipped Cream

_*Cheese Salad_--To 1 cup cooked chopped chicken, add 1/2 pound soft
American cheese and 1/2 cup pickled chopped cauliflower. Rub through
sieve, yolks of 2 hard-cooked eggs, add 1 teaspoon French mustard, 4
tablespoons melted Crisco, 3 tablespoons vinegar, red pepper, paprika,
and salt to taste. Pour this sauce over salad and garnish with whites
of eggs cut in slices and branches of pickled cauliflower.

September 1

_*Cauliflower Soup
Roast Beef, Brown Gravy
Oven-Panned Potatoes
Creamed Carrots
Celery and Green Pepper Salad

_*Cauliflower Soup_--Cut large parboiled cauliflower into thick
slices, also 2 large onions and heart of a stalk of celery. Fry these
in hot Crisco. When done to a golden color, remove them from pan to
drain. Have ready stewpan of chicken and veal stock, ready seasoned
as for table, then place in slices of cauliflower, onions, and celery,
and allow them to simmer until vegetables can be broken with 2 forks.
Add to this 1 glass of Madeira wine. Pull stewpan aside, and stir in 2
beaten yolks of eggs, and enough cream to make whole thickness of
rich cream. Let all simmer, but not boil. Send to table with small
dice-shaped pieces of toast.

September 2

_Caviare on Toast
Fricassee of Chicken
Banana Fritters
Boiled Potatoes
Creamed Onions
Vegetable Salad
*Snow Pudding with Custard

_*Snow Pudding with Custard_--Mix 2 tablespoons arrowroot with 3
tablespoons cold milk. Boil 1 cup milk then pour it on to mixed
arrowroot, pour back into pan and boil gently for 8 minutes,
stirring all the time, then allow to cool. Stir in yolks of 2 eggs, 2
tablespoons Crisco, 1/4 teaspoon salt, 3 tablespoons sugar, pour into
Criscoed pudding dish; beat whites of eggs to a stiff froth and mix
lightly in. Dust nutmeg over top and bake in moderate oven 10 minutes.
Serve quickly with custard.

September 3

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

_*Stewed Liver with Mushrooms_--Melt 1 tablespoon Crisco and add 1-1/2
tablespoons flour. Brown by long slow cooking. Add salt and pepper and
2 cups water. Cook till as thick as good cream. Have 1 pound of calf's
liver cut into 2-inch cubes. Pour boiling water over them and drain
immediately. Drop these into brown sauce and cook slowly 10 or 12
minutes. They must not cook rapidly nor too long. In the meantime peel
some mushrooms if they are fresh and require such treatment, and drop
into melted Crisco and allow to simmer. Just before taking up liver
add mushrooms.

September 4

_Noodle Soup
Lamb Chops
French Fried Potatoes
Watercress Salad
Plum Tart

_*Cauliflower_--Boil and drain 1 cauliflower and dredge top with
pepper and salt, sprinkle with grated cheese, and pour little
melted Crisco over it. Set in oven for 5 minutes to brown, and serve
surrounded with tomato sauce.

September 5

_Hot Boiled Tongue, Lemon Sauce
Boiled Potatoes
French Fried Parsnips
Cauliflower Salad
*Baked Quinces
Jam Cake

_*Jam Cake_--Cream 2/3 cup Crisco with 1 cup sugar, add 3 well beaten
eggs, 1/2 cup sour cream, 1 teaspoon soda, 2 cups flour, 1/2 glass
strawberry preserves, 1 teaspoon cinnamon, 1/2 teaspoon each cloves,
1/2 teaspoon nutmeg, and 1/2 teaspoon salt, mix and bake in layers.
Put strawberry preserves between layers, and white icing on top.

September 6

_Planked Bluefish with Potato Border
Grilled Tomatoes
*Corn Creole
Pepper Salad
Cheese Pasties
Grape Juice Water Ice

_*Corn Creole_--Put 2 cans corn into saucepan with 2 tablespoons
chopped green peppers and 1 cup milk, and cook, slowly 10 minutes;
season with salt and pepper, add 2 tablespoons Crisco and serve. This
may be put in baking dish, covered with breadcrumbs, and baked 15

September 7

_*Chestnut Soup
Smothered Chicken
Parsley Potatoes
Peppers Stuffed with Corn
Pineapple Salad
Almond Custard

_*Chestnut Soup_--Boil 1 quart chestnuts 20 minutes, then remove
shells and brown inner skin, and put into saucepan with sufficient
boiling water to cover them. Add piece lemon rind and 1 teaspoon salt,
when soft remove rind and rub through a sieve. Then pour over
them stirring all the time, 2 quarts white stock, 1/2 cup cream, 1
tablespoon Crisco rolled with 2 tablespoons flour, seasoning of salt
and pepper. Bring to boiling point, remove from fire and serve hot.

September 8

_*Planked Smelts
Baked Lamb Chops
Breaded Beets
Riced Potatoes
Avocado Pear Salad
Apricot Cream

_*Planked Smelts_--Crisco a plank quite generously, and place upon
it smelts that have been split, cleaned, and seasoned, and squeeze
liberal amount of lemon juice over them. Arrange in form of large
fish shape, and garnish with potato roses put on with pastry tube and
sprinkle with tiny bits of Crisco and finely chopped parsley. Place
plank in oven and cook until potatoes are slightly browned. Garnish
before taking to table with sliced tomatoes and cucumbers, dressed in
vinegar, between potato roses.

September 9

_Soft Shell Crabs on Toast
Broiled Steak
Creamed Potatoes
*Stuffed Onions
Oyster Plant Salad
Mint and Pineapple Sherbet

_*Stuffed Onions_--Boil 8 large onions in boiling salted water
till tender. Drain, and with sharp knife cut centers from each. Mix
together in a basin 2 tablespoons chopped cooked ham, 3 tablespoons
crumbs, 2 tablespoons Crisco, 2 tablespoons cream, 1 beaten egg, salt,
pepper, and paprika to taste, and 1 tablespoon chopped parsley. Fill
with this mixture, sprinkle each with crumbs and dot with Crisco.
Place on baking dish and bake in moderate oven 1 hour. Spanish onions
are best to use.

September 10

_Braised Ox Tails with Chestnuts
Boiled Sweet Potatoes
*Baked Stuffed Tomatoes
Lima Bean Salad
Peach Chartreuse

_*Baked Stuffed Tomatoes_--Prepare tomatoes by scooping out centers.
Put into a basin 1 cup crumbs, season with salt and pepper, 1 dozen
chopped olives, 2 tablespoons chopped capers, 1 tablespoon chopped
parsley, 1 tablespoon Crisco, beaten yolks 3 eggs, and moisten with
stock. Fill tomatoes and set in hot oven to bake. Sprinkle top with
crumbs and dot with Crisco.

September 11

_Oysters au Gratin
Sirloin Steak, Anchovy Sauce
Duchesse Potatoes
*Buttered Beets
Red Cabbage and Celery Salad
Apricots Parisienne

_*Buttered Beets_--Boil 1 dozen small beets in plenty of water and
when tender put into cold water, slip peeling off of them, cut them
in thin slices and put in saucepan with 4 tablespoons Crisco, pinch
of salt and little pepper. Add before they are quite hot 1 tablespoon

September 12

_Fish Croquettes
Cucumber Puree
Broiled Duckling, Apple Sauce
*Fried Cauliflower Potatoes
Olive Salad
Omelette Souffle

_*Fried Cauliflower_--Remove large outside leaves from cauliflower,
and cut flowers from stalk in symmetrical bunches and drop in salted
ice water for a few moments. Cook in scalded milk and water until
tender, then drain and let cool, and rub well with melted Crisco,
which has been salted and peppered. Dip into frying batter and fry in
hot Crisco until golden brown, draining upon white paper.

September 13

_Clam Cocktails
*Stewed Squabs
Grape Jelly
Potato Balls
Green Corn
Watermelon Frappe

_*Stewed Squabs_--Cut 2 squabs into neat joints. Put 1 cup water in
saucepan when it boils lay in squabs, 1 sliced onion, and 1 slice
of carrot, simmer for 1-1/2 hours. Blend 2 tablespoons Crisco with
2 tablespoons flour, add 1 cup stock from squabs, salt and pepper to
taste and boil for 5 minutes stirring all the time. Arrange the squabs
on a hot dish and strain over the sauce.

September 14

*Porterhouse Steak
Scalloped Tomatoes
Lima Beans
Apple and Chestnut Salad
Pear Sponge

_*Porterhouse Steak_--Have large porterhouse steak well trimmed and
shaped, and slit with sharp knife an opening flatwise through sirloin
and tenderloin. Make forcemeat of 1 dozen olives chopped, 2 pounded
anchovies, 1 chopped red pepper, salt and onion juice to taste, and 2
tablespoons melted Crisco. With this forcemeat fill smoothly cavities
made in steak. Pinch steak together firmly at edges and set away on
ice for 1 hour or even longer. Broil them over clear fire and serve
without sauce.

September 15

_Pea Soup
Celery Mayonnaise
Apple Trifle

_*Impanada_--Cut up raw chicken, and flour each piece well. Line deep
dish with slices raw sweet potato, slices raw white potato, some of
chicken, little onion, few slices of bacon, salt and pepper to taste,
and 1 can of tomatoes chopped fine, 2 tablespoons Crisco, and 1
tablespoon vinegar. Cover top of dish with sweet and white potatoes.
Bake very slowly from 2 to 3 hours. Serve hot. This takes 3
medium-sized sweet potatoes and 6 medium-sized white potatoes.

September 16

_*Baked Ham
Baked Potatoes
Brussels Sprouts
Spiced Grapes
Apple Salad
Ice Cream with Kisses

_*Baked Ham_--Soak ham over night then wash and scrape it. Put it into
cold water; let it come to boiling point then simmer for 2 hours. Let
the ham cool in the water; then remove and draw off the skin. Bake in
moderate oven for 2 hours; baste it frequently; using 1 cup of sherry
wine, 2 spoonfuls at a time; then baste with melted Crisco. When done,
cover with a paste made of browned flour and browned sugar moistened
with sherry, and return to oven to brown.

September 17

_*Oyster Bisque
Broiled Lamb Chops
Griddled Sweet Potatoes
Bean Croquettes, Tomato Sauce
Cauliflower Salad
Cocoanut Custard

_*Oyster Bisque_--Boil 1 quart oysters in their own liquor with about
1 pint mildly-flavored white stock. Let boil for 1/2 an hour or even
longer. Take up and strain, put back to boil, season with salt and
white pepper as needed, add 1 quart rich milk and 1/2 a pint of cream.
Blend together 1 tablespoon potato flour with 1 tablespoon melted
Crisco, and with this thicken soup till it is smooth and velvety.

September 18

_Hamburg Loaf, Tomato Sauce
Maitre d'Hotel Potatoes
Beet and String Bean Salad
Cheese Creams
*Chocolate Pudding with Macaroons

_*Chocolate Pudding with Macaroons_--Put 3 cups milk to boil. Have 5
tablespoons grated chocolate in pan with 1/2 cup boiling water and 4
tablespoons sugar. When chocolate paste is smooth pour in milk. Mix 4
tablespoons cornstarch with 1 cup milk, add 1 teaspoon Crisco, and 1/4
teaspoon salt, and with this thicken boiling milk. Add 1 cup macaroon
crumbs and beaten whites of 2 eggs. Pour into wet mold and set on ice
1 hour.

September 19

_Vegetable Soup
Roast Spare Ribs, Apple Sauce
*Sweet Potatoes, Southern Style
Orange Custard

_*Sweet Potatoes, Southern Style_--Bake sweet potatoes until
thoroughly done. Remove from oven and cut in halves lengthwise; remove
potato from skins carefully, so as to keep skins in condition to
refill. Mash potato, adding sufficient melted Crisco and cream to
moisten. The potato mixture should be of the consistency of mashed
potato when put back in shells. Season with salt, pepper, and a
very little sherry. Refill skins, brush tops with Crisco and brown 5
minutes in hot oven.

September 20

_Broiled Striped Bass
Porterhouse Steak with Olives
Baked Creamed Potatoes
*Asparagus, Italian Style
String Bean Salad
Pineapple Fluff

_*Asparagus, Italian Style_--Cut tender parts of 2 bunches of
asparagus into short lengths and set to boil till quite tender. Take
up, drain, and put into saucepan with 3 tablespoons melted Crisco,
few drops lemon juice, sprinkling of red pepper and salt. Let get
thoroughly hot, take up, and serve on slices of fried bread.

September 21

_Fried Cod Steaks
Sweet Potatoes
Boiled Onions
Cucumber Salad
Walnut Pudding
*Feather Cake

_*Feather Cake_--Cream 1/2 cup Crisco with 1/2 cup sugar, and 1/2
teaspoon salt, and 2 eggs beaten with 1/2 cup sugar, 1 teaspoon lemon
extract, 1 cup milk, 2-1/2 cups flour, and 2-1/2 teaspoons baking
powder. Beat 2 minutes and turn into Criscoed and floured cake tin.
Bake in moderate oven for 3/4 of an hour.

September 22

_Cream of Barley Soup
*Shepherd's Pie
Broiled Tomatoes
Cucumber Salad with Red Peppers
Wine Jelly

_*Shepherd's Pie_--Chop 1 pound cooked meat, mix in 2 tablespoons
breadcrumbs, 1 chopped onion, 1 tablespoon chopped parsley, 1 cup
gravy, salt and pepper to taste, 2 tablespoons Crisco, half teaspoon
powdered herbs, and 1 tablespoon tomato catsup. Turn into fireproof
dish and cover with thick layer seasoned mashed potatoes. Brush over
with beaten egg and dot with pieces of Crisco. Bake 20 minutes.

September 23

_*Mock Duck, Rice Stuffing
Buttered Beets
Lettuce Salad
Grape Sherbet

_*Mock Duck_--1 cup chopped celery, 2 cups breadcrumbs, 2 cups chopped
black walnut meats, 2 cups boiled rice, 6 hard-cooked eggs, 3 raw
eggs, 1 tablespoon grated onion, 1 tablespoon salt, 1 saltspoon
pepper, and 2 tablespoons Crisco.

Cook crumbs with 1 pint water for 5 minutes; add celery, hard-cooked
eggs, chopped; remove from fire, add Crisco, nuts, rice and
seasonings. Mix well with raw eggs, slightly beaten. Form into shape
of duck, brush over with melted Crisco and bake 1 hour. Serve with
apple sauce.

September 24

_Macaroni Soup
Fried Scallops
Tournedos, a la Bordelaise
Mashed Potatoes
Baked Tomatoes
*Cold Slaw
Queen Mab Pudding

_*Cold Slaw_--Cut 2 cabbages very fine and put it in salad bowl.
Boil 2 tablespoons vinegar. Beat up 2 eggs, add 1/2 cup sour cream, 2
tablespoons Crisco and add them to boiled vinegar. Stir over fire
till boiling, add 1 teaspoon salt and 1/4 teaspoon pepper, pour over
cabbage, and it is ready to serve when very cold.

September 25

_Broiled Butterfish
German Fried Potatoes
Cucumber Salad
Cheese Balls
*Bread Pudding with Cherries

_*Bread Pudding with Cherries_--Soak 1/2 pound bread in cold water
till soft. Press out water and beat out any lumps with fork. Add 2
tablespoons Crisco, 2 tablespoons sugar, 1/2 teaspoon vanilla extract,
and 1/4 pound glace cherries and 1 teaspoon baking powder. Mix well,
and add 1 well-beaten egg and 3 tablespoons milk. Put into Criscoed
basin and cover with Criscoed paper, and steam for 1-1/2 hours.

September 26

_Veal Cutlets
Sliced Lemon
Baked Cucumbers
Lyonnaise Potatoes
Red Pepper Salad
*Amber Pudding

_*Amber Pudding_--Peel, core, and quarter 8 apples. Put 3 tablespoons
Crisco in a pan, when warm add apples, 3 tablespoons sugar, grated
rind 1 lemon, and stew slowly till soft, then rub through a sieve.
Add yolks of 3 eggs, and 1/2 teaspoon cinnamon. Roll out Crisco pastry
thinly, cut off a strip and press it on to the edge of a wet pudding
dish. Put apple mixture into dish and bake for 30 minutes in a hot
oven. Beat up whites of eggs with 1/2 teaspoon salt, to stiff froth,
add 2 teaspoons sugar and 2 drops vanilla. Heap this meringue all
over apple mixture. Dust with sugar and place here and there a glace
cherry. Replace in oven to brown slightly.

September 27

_Pot Roast of Beef, Gravy
Boiled Potatoes
Stuffed Cucumber Salad
*Conservative Pudding

_*Conservative Pudding_--The weight of 3 eggs in Crisco, sugar, and
flour. Beat Crisco and sugar to a cream, add flour, 1 teaspoon baking
powder, and mix slowly with eggs. Add 1/2 teaspoon vanilla extract and
mix all well. Ornament a Criscoed mold with raisins, pour in mixture,
steam 2 hours and serve hot with milk.

September 28

_Pea Soup
Boiled Tripe, Cream Sauce
Stewed Celery
Mashed Potatoes
Beet Salad
Meringues with Sliced Peaches
*Almond Fingers

_*Almond Fingers_--2 cups flour, 1/2 cup Crisco, 1 egg, 2 tablespoons
sugar, and 1/2 teaspoon baking powder. Rub Crisco into flour, add
sugar and baking powder. Make into stiff paste with egg. Roll out
and cut into fingers. Chop 1 cup almonds and mix with 1/2 cup sifted
sugar, and white of 1 egg. Spread on fingers and bake quickly a light
brown color.

September 29

_*Pilau of Fowl
Glazed Carrots
Potatoes au Gratin
Lettuce and Nasturtium Salad
Vanilla Eclairs

_*Pilau of Fowl_--Truss fowl for boiling, place in pan with 3 cups
stock or water and simmer 30 minutes. Wash and dry 1 cup rice. Melt
2 tablespoons Crisco and fry 1 chopped onion to golden brown in it;
remove onion to plate, add 2 extra tablespoons Crisco and fry rice and
1/4 cup blanched almonds till yellow, add onion, 2 tablespoons seeded
raisins, with salt and paprika to taste. Tie in piece of muslin 3
cloves, 6 whole white peppers, 1 bay leaf, and 1 inch cinnamon stick
and add them. Make hole in center of rice, lay fowl in it, pour in 1
cup of the stock, let simmer until fowl and rice are cooked, adding
more stock as rice swells. Turn fowl over during cooking. Serve fowl
with rice around it.

September 30

_Raw Oysters
Steamed Fish, Lemon Sauce
Stuffed Tomatoes
Radish and Lettuce Salad
*Hot Cheese Sandwiches
Vanilla Cream Puffs

_*Hot Cheese Sandwiches_--Melt 1/4 pound cheese with 3 tablespoons
Crisco, 1/2 teaspoon salt, few grains red pepper, and 1 teaspoon
mustard; moisten with a little vinegar and spread between thin slices
of white bread. Cut into neat rounds.

October 1

_Veal Cutlets
Rice Croquettes
Lima Beans
Cabbage and Apple Salad
*Nut Pudding

_*Nut Pudding_--1 cup soft breadcrumbs, 2 cups scalded milk, 1
tablespoon Crisco, 1 cup chopped nuts, 1/2 teaspoon salt, 2 egg yolks,
3/4 cup sugar, juice and grated rind of 1 lemon, 2 egg whites beaten
until stiff, and 2 squares chocolate, melted. Mix breadcrumbs, milk,
Crisco, nuts, salt, egg yolks, sugar, chocolate, juice and rind of
lemon. When well blended, cut and fold in whites of eggs; pour into
Criscoed individual molds, and bake 20 to 30 minutes. Serve hot with


October 2

_Tomato Bisque Crackers
Baked Sweet Potatoes
Baked Beans
Corn Fritters
Lettuce, French Dressing
*Orange Pie

_*Orange Pie_--Line pie tin with Crisco pastry. Beat yolks of 3 eggs
with 1 cup sugar till light; add 1 tablespoon cornstarch, 2/3 cup
milk, grated rind and strained juice of 1 orange. Place in double
boiler and stir till it thickens, then pour on to crust and bake
30 minutes. Cover top with meringue made with whites of eggs and
sweetened with 3 tablespoons sugar and flavored with 1 teaspoon orange
extract. Place in oven to brown.


October 3

_Cream of Lettuce Soup
*Vegetable Souffle
Baked Potatoes
Boiled Green Peppers
Stuffed Egg Salad
Apple Tapioca

_*Vegetable Souffle_--Blend 3 tablespoons Crisco with 2 tablespoons
flour, add 1 cup milk, stir till boiling, add 1/2 cup grated cheese,
yolks of 2 eggs, 2 tablespoons chopped parsley, seasoning of salt,
pepper, and red pepper, and cook till it thickens.

Remove from fire and fold in stiffly beaten whites of eggs. Put
some pieces of boiled cauliflower into Criscoed mold, then slices of
seasoned tomatoes. Pour in mixture, sprinkle on few crumbs and bake
till firm. Garnish with watercress and serve immediately.


October 4

_Almond Soup
*Nut Loaf, Cranberry Jelly
Lima Beans
Carameled Sweet Potatoes
Onion Souffle
Butterscotch Pie
Orange Ice

_*Nut Loaf_--Mix together 1 tablespoon Crisco, 1 cup chopped English
walnuts and almonds, 1 cup crumbs, 1/2 teaspoon salt, dash pepper, 1
large ground onion, 3 tablespoons flour, 2 well-beaten eggs and 1 cup
milk. Pour into Criscoed pudding dish and bake 30 minutes.


October 5

_Baked Chestnuts
Galantine of Lentils
Escalloped Tomatoes
Fruit Salad
*Apple Charlotte

_*Apple Charlotte_--Cut bread into slices 1/4 inch thick; then into
strips 1-1/2 inches wide, and as long as the height of mold to be
used; cut 1 piece to fit top of mold, then divide it into 5 or 6
pieces. Crisco mold; dip slices of bread in melted Crisco, and arrange
them on bottom and around sides of mold, fitting closely together or
overlapping. Fill center entirely full with apple sauce made of tart
apples stewed until tender, seasoned with Crisco and sugar. A little
apricot jam can be put in center if desired; chopped almonds also may
be added. Cover top with bread, and bake in hot oven 30 minutes. The
bread should be an amber color like toast. Turn it carefully on to
flat dish. Serve with any sauce that you like.


October 6

_Creole Chowder
Stuffed Potatoes
Spaghetti with Cheese
Lentil and Nut Salad
*Orange Puffs, Orange Sauce

_*Orange Puffs_--Beat 1/2 cup Crisco with 2/3 cup sugar, add 2
well-beaten eggs, 3/4 cup milk, 2 cups flour, 1/2 teaspoon salt,
2 teaspoons baking powder, and 1 teaspoon orange extract. Bake in
Criscoed and floured gem pans and serve hot with orange sauce.

For sauce. Mix 1/2 cup sugar with 2 tablespoons cornstarch, and 1/4
teaspoon salt. Add 1 cup boiling water and boil eight minutes, add
grated rinds and strained juice 2 oranges and 3 tablespoons Crisco.

October 7

_Carrot Soup
*Indian Dry Curry
Boiled Rice
Cabbage Salad
Pineapple, Bavarian Cream

_*Indian Dry Curry_--2 pounds beef, 4 tablespoons Crisco, 1 onion, 2
tablespoons curry powder, 2 chopped gherkins, 1 dessertspoon chutney,
1 saltspoon salt, juice of 1/2 a lemon, and 1/2 pint thin brown sauce
or gravy.

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

October 8

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

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

October 9

_Roast Shoulder of Veal
Roasted Potatoes
Lima Beans
Pickled Plums
Romaine Salad
*Raisin Batter Pudding

_*Raisin Batter Pudding_--Beat up 3 eggs, sift in 2 cups flour and 1/4
teaspoon salt, add 1 tablespoon Crisco, 1 cup cream, and beat for
8 minutes; then add 1 teaspoon baking powder and 1 teaspoon orange
extract. Pour into a Criscoed casserole, sprinkle over 8 tablespoons
sultana raisins, and bake in moderate oven 1 hour. Serve with maple

October 10

_*Cream of Corn, a la Creole
Scalloped Fish and Oysters
Potato Croquettes
Cauliflower and Beet Salad
Squash Pie

_*Cream of Corn, a la Creole_--Put 1 can of corn through meat chopper,
add 1 large onion, sliced, 1 sprig of parsley, and 1 pint of water.
Cook altogether 20 minutes, being careful not to let it scorch, then
press through a fine sieve, extracting all pulp possible. Melt 2
tablespoons Crisco, add an equal amount of sifted flour, 1/2 teaspoon
salt, and dash of pepper. Cook to smooth paste; then add, very
gradually, 1 quart scalded milk. When thick and smooth, add corn pulp
and juice and 1 tablespoon sugar. Add salt to taste, and just before
serving add 1 cup scalded cream or very rich milk.

October 11

_Roast Veal
Mashed Sweet Potatoes
Green Beans
Stuffed Beet Salad
*Dutch Apple Cake

_*Dutch Apple Cake_--2 cups flour, 1 teaspoon salt, 3 teaspoons baking
powder, 1 cup milk, 2 eggs, and 3 tablespoons melted Crisco. Mix and
sift dry ingredients. Add beaten yolks, Crisco and milk. Beat well;
cut and fold in stiffly beaten whites. Spread mixture 1/2 inch thick
on Criscoed pans. Lay apples cut into eighths in 2 rows on top of
dough. Sprinkle with sugar; bake in hot oven 30 minutes. Serve with
lemon sauce.

October 12

_Cream of Carrot Soup
Roast Pig, Apple Sauce
Candied Sweet Potatoes
Creamed Celery
Kumquat Salad
*Cheese Croutons

_*Cheese Croutons_--Cut crusts from thin slices of stale bread and
spread lightly with creamed Crisco, then with a layer of cream cheese
seasoned with salt and pepper. Cover with a second slice of bread and
cut into fingers 1 inch wide, using a sharp knife. Place in a shallow
pan and brown in a hot oven.

October 13

_*Peanut Puree
Roast Pig Reheated in Casserole
Baked Potatoes
Red Cabbage Salad
Sultana Roll

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

October 14

_*Grilled Halibut with Parmesan
Roast Mutton, Currant Jelly Sauce
Creamed Turnips
Browned Sweet Potatoes
American Salad
Apple and Prune Pie

_*Grilled Halibut with Parmesan_--Take desired number of fillets
of halibut and grill on both sides until nicely browned. Take from
broiler, spread with Crisco, cover with grated Parmesan cheese, season
with salt and dash of paprika on each slice, and set in hot oven until
cheese is well browned and melted. Serve with lemon slices and potato
balls tossed in melted Crisco containing chopped parsley.

October 15

_*Broiled Smelts
Roasted Squabs
Oyster Plant, Italian Style
Oriental Salad
Sweet Cider Jelly

_*Broiled Smelts_--Select 12 large smelts, clean well and split. Chop
12 olives, 1/2 green pepper with seeds removed, 2 sprigs parsley,
add 1/2 tablespoon Crisco. Spread paste inside each smelt. Close fish
together, sprinkle with salt, moisten with melted Crisco and broil
over clear fire.

October 16

_Poeled Fowl, Cranberry Sauce
Mashed Potatoes
Cauliflower au Gratin
Tomato and Green Pepper Salad
Macaroon Custard
*Queen Cakes

_*Queen Cakes_--1/2 cup sugar, 1/2 cup Crisco, 1/2 teaspoon salt, 3
eggs, 1/4 cup currants, 1/4 cup glace cherries (cut in dice), grate
nutmeg, thin rind 1/2 lemon (chopped finely), juice 1 lemon, 1 cup
flour, 4 tablespoons rice flour, and 1 teaspoon baking powder. Put
Crisco and sugar in basin and work with wooden spoon to cream, add
salt and eggs 1 by 1, and beat mixture thoroughly.

Mix in separate basin fruit, lemon rind, flours and baking powder.
Stir this into other mixture, add nutmeg, and strained lemon juice.
Stir mixture several minutes longer. Have ready Criscoed gem tins,
three-parts fill them with mixture and bake in fairly hot oven from 20
to 25 minutes. Unmold cakes and place on sieve to cool. Cakes may be
coated with chocolate or boiled frosting.

October 17

_Baked Veal Cutlet
Potatoes Scalloped with Green Peppers
Spinach Salad
*Apple Pie, Whipped Cream

_*Apple Pie_--Core, peel and cut in halves 8 tart apples. Line pie
plate with Crisco pastry, and fill with apples; sprinkle over 3
tablespoons sugar, 1/2 teaspoonful cinnamon, or nutmeg and cloves, and
2 tablespoons Crisco in small pieces. Bake till apples are soft, then,
at the last moment cover with 1 cupful whipped cream, and send to

October 18

_Rice Soup
Fish Pudding
*Savory Potatoes
Cheese Custard
Apple Dumplings

_*Savory Potatoes_--Pare 10 large potatoes and slice them, add
1 chopped onion. Crisco pudding dish, put in potatoes and onion,
sprinkle with salt and pepper, 1 teaspoon sage and dot with Crisco,
add 1 cup water and bake for 1-1/4 hours.

October 19

_Lamb Cutlets, Morland Style
Riced Potatoes
Celery Salad
Crackers Cheese

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