_*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
Coffee_
_*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
Coffee_
_*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
Coffee_
_*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
Waffles
Pea Souffles
Creamed White Potatoes
Bean Salad
*Snow Balls
Coffee_
_*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
Coffee_
_*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
Coffee_
_*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
Cheese
Toasted Crackers
Watermelon
Coffee_
_*Lamb Fricassee with Dumplings–_ Cut up and dice enough cold lamb to make 1 quart. Season with salt and white pepper, put into Criscoed baking dish and pour over following sauce: Blend 2 tablespoons Crisco with 2 tablespoons flour, and cook until brown. Now add 2 cups water and when it boils season with salt, pepper, onion juice to taste and pour over meat. Cover and bake in moderate oven 20 minutes.
To make the dumplings, sift 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
Coffee_
_*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.
Vegetarian
July 21
_Strawberry Cocktails
Macaroni Cutlets, Cheese Sauce
*Popovers
Tomato Mayonnaise
Pimiento Sandwiches
Frozen Banana Whip
Coffee_
_*Pop Overs_–Beat up 3 eggs until light; add 1 cup milk and 1 teaspoon melted Crisco. Pour this gradually into 1 cup flour and 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
Coffee_
_*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
Coffee_
_*Fried Fish_–Marinade 4 halibut steaks for 1 hour; drain, dip in salted flour, then in beaten egg, lastly in fine salted and peppered crumbs. Leave on ice for 1 hour, and fry in hot Crisco.
July 24
_Lamb Potpie
Summer Squash
Mashed Potatoes
Dressed Cucumbers
Raspberry Float
*Cushion Cake
Iced Coffee_
_*Cushion Cake_–Cream 1 cup Crisco with 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
Carrots
Peas
Grape and Pimiento Salad
Frozen Cheese
Toasted Crackers
Iced Coffee_
_*Tournedos of Lamb–_Six lamb chops cut 2 inches thick, will be required. Remove bone and fat and with skewers arrange in 6 circular pieces. 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 seasoned.
Vegetarian
July 26
_Cream of Green Peas
Bean Loaf with Rice
Stewed Corn
Tomato and Lettuce Salad
*Peach Pudding
Coffee_
_*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
Coffee_
_*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
Coffee_
_*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
Coffee_
_*Swiss Steak_–1 pound steak, 1 cup flour, salt and pepper, 4 skinned tomatoes, 1 sliced onion, and water. Have steak cut 2 inches thick, and pound into it the flour. Put steak into a skillet, with 3 tablespoons Crisco and brown on both sides. Then cover with water, adding sliced onion, tomatoes sliced and cover closely and let simmer for 3 hours. Just before steak is done add salt and pepper to taste. When done, the gravy is already made and is delicious.
July 30
_Clear Soup
*Planked Chicken
Potato Croquettes
Asparagus Tips
Boiled Rice
Pineapple Salad
Vanilla Ice Cream
Strawberry Sauce
Coffee_
_*Planked Chicken_–2 spring chickens, 1 cup boiled rice, 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
Coffee_
_*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
Coffee_
_*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
Coffee_
_*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
Coffee_
_* 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
Coffee_
_*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
Cream
Hasty Cake
Coffee_
_*Baked Liver and Bacon_–Select liver, wash it well, rub it with Crisco, and place it in vinegar with 1 chopped shallot, a little chopped parsley, and salt and pepper to suit taste. Let it stand overnight; roast it, adding strips of bacon. Baste it frequently with the vinegar mixture. When done, make brown gravy, and serve very hot.
August 7
_Grilled Trout
Chicken Saute
*Souffled Squash
Potato Croquettes
French Salad
Fruit Compote
Coffee_
_*Souffled Squash_–Take medium-sized Hubbard squash, remove seeds and stringy portion, and pare. Place in steamer and cook over boiling water for 30 minutes. Mash and season with Crisco, salt and pepper to taste. To 2 cups of the mashed squash, add gradually 1 cup cream, when blended, yolks of 2 well beaten eggs, and finally the stiffly beaten whites of the eggs. Pour into 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
Rice
Spiced Peaches
*Macaroon Pudding
After Dinner Mints
Coffee_
_*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
Croutons
Potato Croquettes
Fried Egg Plant
Celery and Apple Salad
*Chocolate Pudding
Coffee_
_*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
Coffee_
_*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
Coffee_
_*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
Coffee_
_*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
Coffee_
_*Mashed Turnips_–Peel and dice 3 turnips, cover with boiling salted water and cook till tender; drain and press the water well out of them. Return to pan and add 3 tablespoons Crisco, 1 teaspoon salt, and 1 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
Coffee_
_*Carrots, a la Poulette_–Boil 2 bunches of carrots until tender in boiling salted water, then drain. Blend 2 tablespoons Crisco with 1 tablespoon flour, when smooth add 1 cup milk and stir till boiling, add salt, pepper and paprika to taste, 1 tablespoon chopped parsley and cook for 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
Coffee_
_*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
Peas
*Chantilly Potatoes
Turkish Salad
Fruit Ice Cream
Coffee_
_*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
Potatoes
*Creamed Kohl Rabi
Stuffed Celery
Meringues Filled with Ice Cream
Coffee_
_*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.
Vegetarian
August 19
_Cream of Turnip Soup
Risotto
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
Coffee_
_*New Beets–_ Peel hot cooked beets, cut into slices, and toss about for 3 or 4 minutes in saucepan which contains 3 tablespoons Crisco to which has been added 1 teaspoon plain vinegar, or a few drops of tarragon, 2 cloves, and 1 teaspoon sugar.
August 21
_Cold Sliced Corned Beef
Baked Potatoes
Jellied Vegetables
Pea Salad
*Countess Pudding
Coffee_
_*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.
Vegetarian
August 22
_*Succotash
French Fried Potatoes
Tomato Jelly Salad
Orange Marmalade Ice Cream
Caramel Cake
Coffee_
_*Succotash_–Boil 1 dozen ears of corn for 3 minutes. Cut corn from cob, taking very small piece from top of each grain, then press out pulp. Mix this with an equal quantity of nicely cooked lima beans; add Crisco, salt and white pepper to taste; reheat and serve.
August 23
_Fish Timbales, Cream Sauce
Mashed Potatoes
Stewed Okra
Cucumber Salad
Cheese Straws
*St. Leonard’s Pudding
Coffee_
_*St. Leonard’s Pudding_–Line edge of a pudding dish with pastry, and spread 2 tablespoons of jam in the bottom. Blend 4 tablespoons Crisco with 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
Cheese
Plum Compote
Coffee_
_*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
Coffee_
_*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
Coffee_
_*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
Coffee_
_*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
Coffee_
_*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.
Vegetarian
August 29
_Baked Macaroni, Tomato Sauce
Green Corn
*Fried Egg Plant
Cantaloupe Salad
Marmalade Pudding
Iced Coffee_
_*Fried Egg Plant_–Peel good-sized egg plant; cut into slices of 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
Coffee_
_*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
Coffee_
_*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
Coffee_
_*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
Coffee_
_*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
Coffee_
_*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
*Cauliflower
French Fried Potatoes
Watercress Salad
Plum Tart
Coffee_
_*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
Coffee_
_*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
Coffee_
_*Corn Creole_–Put 2 cans corn into saucepan with 2 tablespoons chopped green peppers and 1 cup milk, and cook, slowly 10 minutes; season with salt and pepper, add 2 tablespoons Crisco and serve. This may be put in baking dish, covered with breadcrumbs, and baked 15 minutes.
September 7
_*Chestnut Soup
Smothered Chicken
Parsley Potatoes
Peppers Stuffed with Corn
Pineapple Salad
Almond Custard
Coffee_
_*Chestnut Soup_–Boil 1 quart 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
Coffee_
_*Planked Smelts_–Crisco a plank quite generously, and place upon it smelts that have been split, cleaned, and seasoned, and squeeze liberal amount of lemon juice over them. Arrange in form of large fish shape, and garnish with potato roses put on with pastry tube and sprinkle with tiny bits of Crisco and finely chopped parsley. Place plank in oven and cook until potatoes are slightly browned. Garnish before taking to table with sliced tomatoes and cucumbers, dressed in vinegar, between potato roses.
September 9
_Soft Shell Crabs on Toast
Broiled Steak
Creamed Potatoes
*Stuffed Onions
Oyster Plant Salad
Mint and Pineapple Sherbet
Jumbles
Coffee_
_*Stuffed Onions_–Boil 8 large onions in boiling salted water till tender. Drain, and with sharp knife cut centers from each. Mix together in a basin 2 tablespoons chopped cooked ham, 3 tablespoons crumbs, 2 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
Coffee_
_*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
Coffee_
_*Buttered Beets_–Boil 1 dozen small beets in plenty of water and when tender put into cold water, slip peeling off of them, cut them in thin slices and put in saucepan with 4 tablespoons Crisco, pinch of salt and little pepper. Add before they are quite hot 1 tablespoon vinegar.
September 12
_Fish Croquettes
Cucumber Puree
Broiled Duckling, Apple Sauce
*Fried Cauliflower Potatoes
Olive Salad
Omelette Souffle
Coffee_
_*Fried Cauliflower_–Remove large outside leaves from cauliflower, and cut flowers from stalk in 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
Coffee_
_*Stewed Squabs_–Cut 2 squabs into neat joints. Put 1 cup water in saucepan when it boils lay in squabs, 1 sliced onion, and 1 slice of carrot, simmer for 1-1/2 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
_Oysters
*Porterhouse Steak
Scalloped Tomatoes
Lima Beans
Apple and Chestnut Salad
Pear Sponge
Coffee_
_*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
*Impanada
Celery Mayonnaise
Apple Trifle
Coffee_
_*Impanada_–Cut up raw chicken, and flour each piece well. Line deep dish with slices raw sweet potato, slices raw white potato, some of chicken, little onion, few slices of bacon, salt and pepper to taste, and 1 can of tomatoes chopped fine, 2 tablespoons Crisco, and 1 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
Coffee_
_*Baked Ham_–Soak ham over night then wash and scrape it. Put it into cold water; let it come to boiling point then simmer for 2 hours. Let the ham cool in the water; then remove and draw off the skin. Bake in moderate oven for 2 hours; baste it frequently; using 1 cup of sherry wine, 2 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
Coffee_
_*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
Coffee_
_*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
Coffee_
_*Sweet Potatoes, Southern Style_–Bake sweet potatoes until thoroughly done. Remove from oven and cut in halves lengthwise; remove potato from skins carefully, so as to keep skins in 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
Coffee_
_*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
Coffee_
_*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
Coffee_
_*Shepherd’s Pie_–Chop 1 pound cooked meat, mix in 2 tablespoons breadcrumbs, 1 chopped onion, 1 tablespoon chopped parsley, 1 cup gravy, salt and pepper to taste, 2 tablespoons Crisco, half teaspoon powdered herbs, and 1 tablespoon tomato catsup. Turn into fireproof dish and cover with thick layer 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
Succotash
Lettuce Salad
Grape Sherbet
Coffee_
_*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
Coffee_
_*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
Coffee_
_*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
Coffee_
_*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
Parsnips
Boiled Potatoes
Stuffed Cucumber Salad
*Conservative Pudding
Coffee_
_*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
Coffee_
_*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
Coffee_
_*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
Potatoes
Stuffed Tomatoes
Radish and Lettuce Salad
*Hot Cheese Sandwiches
Vanilla Cream Puffs
Coffee_
_*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
Coffee_
_*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 cream.
Vegetarian
October 2
_Tomato Bisque Crackers
Baked Sweet Potatoes
Baked Beans
Corn Fritters
Lettuce, French Dressing
*Orange Pie
Coffee_
_*Orange Pie_–Line pie tin with Crisco pastry. Beat yolks of 3 eggs with 1 cup sugar till light; add 1 tablespoon cornstarch, 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.
Vegetarian
October 3
_Cream of Lettuce Soup
*Vegetable Souffle
Baked Potatoes
Boiled Green Peppers
Stuffed Egg Salad
Apple Tapioca
Coffee_
_*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.
Vegetarian
October 4
_Almond Soup
*Nut Loaf, Cranberry Jelly
Lima Beans
Carameled Sweet Potatoes
Onion Souffle
Butterscotch Pie
Orange Ice
Coffee_
_*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.
Vegetarian
October 5
_Baked Chestnuts
Galantine of Lentils
Escalloped Tomatoes
Fruit Salad
*Apple Charlotte
Coffee_
_*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.
Vegetarian
October 6
_Creole Chowder
Stuffed Potatoes
Spaghetti with Cheese
Lentil and Nut Salad
*Orange Puffs, Orange Sauce
Coffee_
_*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
Spinach
Cabbage Salad
Pineapple, Bavarian Cream
Coffee_
_*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
Crackers
Cheese
Coffee_
_*Fried Chicken, Swiss Style_–Cook chicken in salted water till it is fairly tender. Take up, let get cool, and cut into neat pieces for frying. Sprinkle these pieces with salt, pepper, and onion juice, then moisten them well with melted Crisco. Let them stand 1 or 2 hours to absorb flavoring of dressing, then dip in batter and drop into hot Crisco to cook till brown. This batter make of 1 cup flour, as much milk as is needed to have it stiff, 2 eggs, whites and yolks beaten separately, and 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
Coffee_
_*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 syrup.
October 10
_*Cream of Corn, a la Creole
Scalloped Fish and Oysters
Potato Croquettes
Cauliflower and Beet Salad
Squash Pie
Coffee_
_*Cream of Corn, a la Creole_–Put 1 can of corn through meat chopper, add 1 large onion, sliced, 1 sprig of parsley, and 1 pint of water. 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
Cheese
Crackers
*Dutch Apple Cake
Coffee_
_*Dutch Apple Cake_–2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, 1 cup milk, 2 eggs, and 3 tablespoons melted Crisco. Mix and sift dry ingredients. Add beaten yolks, Crisco and milk. Beat well; cut and fold in 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
Coffee_
_*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
Squash
Baked Potatoes
Red Cabbage Salad
Sultana Roll
Coffee_
_*Peanut Puree_–1 cup peanut butter, 1 quart milk, 1 tablespoon Crisco, 1 teaspoon onion juice, 1 tablespoon cornstarch, 1 bay leaf, 1 blade mace, pepper and salt to taste. Put milk, Crisco, peanut butter, onion juice, pepper, bay leaf and blade mace in double boiler; stir and cook until hot. Moisten cornstarch in little cold milk and add it to hot milk; stir until smooth and thick; strain through sieve. Add salt and serve at once with croutons.
October 14
_*Grilled Halibut with Parmesan
Roast Mutton, Currant Jelly Sauce
Creamed Turnips
Browned Sweet Potatoes
American Salad
Apple and Prune Pie
Coffee_
_*Grilled Halibut with Parmesan_–Take desired number of fillets of halibut and grill on both sides until nicely browned. Take from broiler, spread with Crisco, cover with grated Parmesan cheese, season with salt and dash of paprika on each slice, and set in hot oven until cheese is well browned and melted. Serve with lemon slices and potato balls tossed in melted Crisco containing chopped parsley.
October 15
_*Broiled Smelts
Roasted Squabs
Oyster Plant, Italian Style
Oriental Salad
Sweet Cider Jelly
Coffee_
_*Broiled Smelts_–Select 12 large smelts, clean well and split. Chop 12 olives, 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
Coffee_
_*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 Succotash
Spinach Salad
*Apple Pie, Whipped Cream
Coffee_
_*Apple Pie_–Core, peel and cut in halves 8 tart apples. Line pie plate with Crisco pastry, and fill with apples; sprinkle over 3 tablespoons sugar, 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 table.
October 18
_Rice Soup
Fish Pudding
Cauliflower
*Savory Potatoes
Cheese Custard
Apple Dumplings
Coffee_
_*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
*Artichokes
Riced Potatoes
Celery Salad
Crackers Cheese