The Story of Crisco
Marion Harris Neil
Part 7 out of 9
Breaded Lamb Chops, Tomato Sauce
_*Potato Soup_--1 quart white second stock or water, 1/2 pint milk,
1 pound potatoes, 1 onion, 1 stalk celery, 2 tablespoons Crisco, 1
tablespoon fine sago or crushed tapioca, salt and pepper to taste.
Slice potatoes, onion, and celery. Make Crisco hot in stewpan, add
vegetables, fry and cook until Crisco is absorbed, stirring frequently
to prevent them browning. Add stock, and simmer until vegetables are
tender (about 1 hour). Rub through fine sieve; return to saucepan, add
milk, and bring to boil. Sprinkle in sago, cook until transparent, add
seasoning to taste, and serve.
Boiled Capon, Caper Sauce
Baked Chocolate Custard
_*Carrot Fritters_--Have nice, young, tender carrots, clean and scrape
them carefully, and cut each one in two lengthwise. Put to boil in
salted water. Take up, drain and cool, and make a frying batter as
follows: Beat up 1 egg, sift in 1 cup flour, 3/4 cup milk, pinch of
salt, and 1 tablespoon melted Crisco. Mix till smooth and glossy.
Allow to stand in cool place for 1 hour, then add 1 teaspoon baking
powder. Put in few pieces of carrot at a time. Drop into hot Crisco
and fry for few minutes. Serve hot.
Flounder, White Sauce
Roast Shoulder of Mutton
Spinach au Jus
Cauliflower and Red Pepper Salad
Moulded Pears, Whipped Cream
_*Kidney Soup_--1/2 pound ox kidney, 1/2 pound lean beef, 3 pints
brown stock, 3 tablespoons coarsely chopped fat bacon, 1 tablespoon
chopped onion, 2 tablespoons flour, 2 tablespoons Crisco, salt and
pepper to taste.
Wash kidney and beef quickly, dry them, and cut them up quite small.
Melt Crisco in saucepan, add bacon, onion, and kidney, and fry them
until brown. Add stock and salt to taste, and simmer soup for about
2-1/2 hours. Strain out solid parts, pound them to a paste, and
rub this through fine wire or hair sieve. Rinse out pan, mix flour
smoothly and thinly with little of strained soup. Reboil rest of
liquid, pour in flour, and stir it till it boils. Cook for ten
minutes and carefully skim it. Then mix in smoothly sieved meat, add
seasoning, reheat soup without boiling it after adding meat, and it
is ready to serve. Water can replace stock; if so, add piece of carrot
and turnip and bunch herbs to soup, but do not pound or sieve these.
A more delicate soup is made with four or five sheep's kidneys instead
of ox kidney. Add little caramel coloring if needed.
_*Braised Ox-Tongue_--1 ox-tongue, 1 pint stock, 1 onion, 1 small
carrot, 1 bouquet garni, 1 clove, 1/2 pint piquante sauce, and 6
thin slices bacon. Trim ox-tongue, which should be obtained salted or
pickled ready for use. Blanch, and let it cool. Put into fish-kettle
or stewpan, large enough to hold tongue, slices bacon, onion peeled
and sliced, carrot scraped and cut in pieces, bouquet garni and clove;
add stock, put in tongue, and cook until three parts done, then take
it up, and skin while hot. Strain liquor it was cooked in, take off
fat, add piquante sauce, put tongue into this, and finish cooking.
When tender, cut in slices, dish, and pour sauce over, and serve.
Mashed potatoes, spinach, or peas served with tongue is a great
The piquante sauce is made as follows: 4 shallots, 3 mushrooms, 1 bay
leaf, 1/2 carrot, sprig thyme, 2 tablespoons Crisco, 4 tablespoons
vinegar, half pint brown stock, 1/2 teaspoon anchovy extract, 1
tablespoon Worcestershire sauce, 3 tablespoons flour, salt and red
pepper to taste.
Peel and chop shallots, carrot, and mushrooms; melt Crisco in a
saucepan; fry vegetables a nice brown; then add vinegar, bay leaf, and
thyme. Reduce vinegar to half the quantity; stir in flour, dilute with
stock, bring to boil; then add anchovy extract, Worcestershire sauce,
salt and red pepper to taste. Take out thyme and bay leaf. Simmer for
10 minutes. Skim, and use as required.
_*Mock Turtle Soup
Beef, a la Mode
_*Mock Turtle Soup_--1/2 calf's head, 2 pounds shin beef, small
knuckle veal, 3 tablespoons Crisco, 1/2 cup flour, 1 ounce ham, large
bunch herbs, 12 whole peppers, 6 cloves, blade mace, 3 onions, 1
carrot, 1/2 head celery, 1 leek, glass sherry or some lemon juice,
salt and red pepper to taste, and quenelles. Leave head in water to
soak for 5 or 6 hours; then wash well and take out brains. Bone head.
Cut 6 ounces lean part of veal and reserve to make quenelles.
Then chop bones taken from head, the veal, and beef. Put them into
stockpot, and place flesh from head on top; then well cover with
water, add little salt and let slowly come to boil. Skim well; add
vegetables, cleaned but not cut up, and spices. Let all simmer very
slowly for 8 or 9 hours. When head is quite tender (it will take about
four hours), lift it out carefully and place between 2 dishes to press
until quite cold. Strain stock. Melt Crisco in pan, add ham cut into
small pieces, and fry slowly for five minutes, then add flour and
stir until it is of dark brown color. Take off stove and add stock by
degrees; stir over fire until it boils; put it at corner of stove to
simmer for 20 minutes; skim and strain it. Cut head into small square
pieces and warm up in soup; add sherry, red pepper, and salt to taste.
Turn it out into tureen, then put in some very small quenelles, made
with teaspoons, and poached for 10 minutes in water.
*Asparagus Loaf, Bechamel Sauce
Leeks in Butter
_*Asparagus Loaf_--Crisco thoroughly a charlotte russe mold, 1/4 size,
and line it with cooked tips of asparagus well drained. Cook together
2 tablespoons flour, 2 tablespoons Crisco, 1 teaspoon salt, dash of
pepper, add gradually 1 cup of cream and boil 5 minutes. Remove from
fire, add 1 cup cooked asparagus tips and 4 eggs thoroughly beaten.
Turn mixture into mold, set in pan of hot water and cook in a moderate
oven about 30 minutes or until center is firm. Turn loaf on hot dish,
arrange about it, little oblong pieces of bread that have been dipped
in beaten eggs and milk and browned. Pour sauce around it and serve at
Creamed Salsify Patties
Mushrooms in Casserole
Green String Beans
_*Swiss Pudding_--1-1/2 cups breadcrumbs, 1 pound apples, 4
tablespoons brown sugar, 2 tablespoons Crisco, and grated lemon rind.
Choose good cooking apples, peel, core, and thinly slice them. Well
Crisco a pint pudding-dish, place some crumbs on bottom, and press
some against the sides of dish, put in layer of apples, some sugar,
a little lemon peel or any other flavoring preferred, then a few more
crumbs, and repeat this until all are used; leaving crumbs for top
Pile mixture up little as it shrinks while cooking. Place Crisco in
small pieces on top. Bake in moderately hot oven until apples are
quite cooked and pudding is browned top and bottom. Turn pudding out
on to flat dish, sprinkle sugar over top. Serve with boiled custard or
cream. This pudding may be served hot or cold.
_Cream of Pea Soup
Ladies' Cabbage in Ramekins
Mock New Potatoes
_*Creamed Beets_--Boil 8 medium-sized beets until tender, then remove
from saucepan and place them in cold water, rub skins off carefully
with hands, cut in 1/2 inch cubes. Make a sauce of 2 tablespoons
Crisco creamed with 2 tablespoons flour and 1/2 cup water in which
beets were boiled 2 tablespoons cream, 2 tablespoons vinegar, 2
teaspoons sugar, salt and pepper to taste. Pour sauce over hot beets
and serve in hot dish.
_Cream of Turnip Soup
*Bean Croquettes, Tomato Sauce
Lettuce Salad, French Dressing
_*Bean Croquettes_--1 pint white beans, 1/2 cup cream, yolk 2 eggs, 1
tablespoon Crisco, 1 tablespoon flour, 1 tablespoon chopped parsley, 1
teaspoon onion juice, 1 teaspoon salt, and pepper to taste. Soak beans
over night, drain, cover them with fresh water, boil an hour, drain,
throw away water, cover with fresh water and boil until tender; drain
and press beans through colander. Rub Crisco and flour together, add
cream, stir until almost boiling, then add yolks of eggs. Stir again
for a minute over fire, add bean pulp and all seasonings; mix and
turn out to cool. When cool, form into cylinders, dip in egg, roll in
breadcrumbs and fry in hot Crisco. Serve with tomato sauce.
*Chicken, a la King
_*Chicken, a la King_--1/2 boiled chicken (one pint in thick pieces),
2 tablespoons Crisco, 2 fresh mushrooms, 1 cup cream, 1/2 cup sherry
wine, yolks 2 eggs, 1 teaspoon salt, 1 green pepper and 1 red pepper,
cut in long thin strips. Melt Crisco, add mushrooms, cook 5 minutes.
Add chicken, heat through, add salt, wine and the strips of peppers.
(The chicken should be removed from bone in long thick pieces.) Beat
yolks until light, add cream, cook over boiling water or in chafing
dish, stirring constantly until thickened, about 1-1/2 minutes; then
pour over hot chicken mixture and serve at once on toast.
Glazed New Potatoes
Stuffed Cucumber Salad
_*Grilled Chickens_--Have small spring chickens, clean and wipe
well, and split down back. Soak them for an hour in olive oil that is
seasoned with an onion, sliced, some salt, pepper, parsley and lemon
juice. Lift them from this dressing, and without wiping at all, but
sprinkling over them a little flour, set to broil over a clear fire.
Melt 4 tablespoons Crisco, add to it juice of 1 lemon, glass of
Madeira and tablespoon cooked ham chopped as finely as it is possible
to get it. Have this sauce hot, and put over chickens when taking them
Shad, Stuffed and Baked,
Brown Butter Sauce
Beets Stuffed with Peppers
_*Caramel Custard_--1 eggs and 1 yolk, 1/2 cup sugar, 1 pint milk,
and 1 teaspoon lemon extract. Have plain tin pudding mold, put 3
tablespoons sugar into small saucepan and stir till it becomes quite
brown like coffee. Pour this into mold and run it all over bottom of
it. Crisco then sides of mold, beat eggs and sugar together till mixed
well, then add milk and flavoring. Pour all into prepared mold, cover
with piece of Criscoed paper; have stewpan with an inch of boiling
water in it; put saucer or something flat in bottom of it, set pudding
tin on this, and cover pan with lid. Let steam slowly for at least 1
hour. It must not boil, but be set on part of stove where it will keep
hot without boiling. Turn out and serve hot or cold.
_Cream of Salsify Soup
Nut Sausage, Brown Sauce
Grilled Sweet Potatoes
*Sour German Cabbage
Apple and Prune Tart
_*Sour German Cabbage_--2 quarts chopped cabbage, 2 tablespoons
Crisco, 1/2 cup vinegar, salt and pepper to taste.
Soak cabbage in cold water for 1 hour; drain; place it in an uncovered
kettle of boiling salted water, cook 20 minutes; drain and return
to kettle. Add vinegar, bring cabbage to boiling-point and cook 5
minutes. Add Crisco, salt and pepper to taste.
Mutton Cutlets, Tomato Sauce
Sliced Tomato Salad
_*Pepper Pot_--A small knuckle of veal, 1 pound cooked tripe, 1 onion,
2 medium-sized potatoes, 1 bunch pot herbs, 1 cup Crisco, 3 quarts
Wash veal and pot herbs and slice onion, put them with water, in soup
kettle, on back of stove, where they will come gradually to boiling
point. Allow to simmer 4 hours or more. Strain and set away to cool.
This must be done day before it is wanted. When cold, skim off every
particle of fat, add to it potatoes, cut in small cubes, tripe, cut in
1/2 inch squares, bay leaf, few sprigs parsley chopped fine, and meat
cut from knuckle, rejecting every bit of fat and gristle. Put them on
to boil just long enough before dinner to cook potatoes; when boiling
season to taste with salt and red pepper. Thicken soup with one
teaspoon each flour and cornstarch mixed smooth with little water.
Mix Crisco with 1 cup flour, 1/2 teaspoon salt and little pepper, and
enough cold water to make dough stiff enough to roll out, cut in small
squares and boil in soup 1/2 hour.
*Canned Corn Pudding
Spinach and Egg Salad
_*Canned Corn Pudding--_1 can corn, 1 cup hot milk, 1/4 teaspoon salt,
1/2 teaspoon sugar, 1 tablespoon Crisco, 1 tablespoon flour, and 1
Melt Crisco; mix well with flour; add the milk gradually, then the
seasoning and corn, and last of all beaten egg. Pour into Criscoed
baking dish and bake in moderate oven for 1/2 hour.
Scalloped Potatoes with Onion
Artichokes, Hollandaise Sauce
Lemon Ice Cream with Grated Pineapple
_*Daisy Salad_--Arrange around border of salad plates a row of crispy
lettuce leaves, and in the center put a tablespoon of dressing. This
makes center of daisy. Around this put petals made by cutting into
narrow strips whites of hard-cooked eggs. Take yolks of these eggs
and put through strainer, scattering over dressing in center to give a
rough appearance. This will require about five hard-cooked eggs.
The dressing for the center is made as follows: Beat together 3 eggs,
add to them 1 cup milk, 2 tablespoons vinegar, 1/2 teaspoon salt,
2 tablespoons Crisco, 2 teaspoons mustard mixed to paste with 2
teaspoons water, and pepper to taste. Bring to boiling point.
*Veal Loaf, Brown Sauce
Vanilla Ice Cream
_*Veal Loaf_--1 pound cold roast veal finely chopped, 1/2 pound
sausage meat, 2 tablespoons Crisco, 4 tablespoons breadcrumbs, 1/2 cup
stock or gravy, 1 egg, salt and pepper to taste.
Mix veal, sausage meat, Crisco, and breadcrumbs together, season
liberally with salt and pepper, and add egg. Mix thoroughly and add
gravy or stock gradually until it is thoroughly moistened. Form into a
short thick roll, cover lightly with flour, or, when economy is not
an object, coat with egg and breadcrumbs. Bake in moderate oven for 1
hour, basting occasionally with hot Crisco, and serve hot with brown
_Clear Gravy Soup
*Crown of Lamb with Peas
Potato Croquettes Cauliflower
Bird's Nest Salad
Sultana Roll, Strawberry Sauce
_*Crown of Lamb with Peas_--Select parts from 2 loins containing ribs,
scrape flesh from bone between ribs, as far as lean meat and trim off
backbone. Shape each piece in semi-circle, having ribs outside and sew
pieces together to form a crown. Trim ends of bones evenly and rather
short and wrap each bone in thin strip fat scraps to prevent bone from
burning. Place on rack in dripping pan with bowl in center of crown to
preserve its shape. Dredge with flour, sprinkle with salt and pepper,
basting frequently with melted Crisco, and allowing 9 minutes to the
pound for roasting. Cover bones with Criscoed paper. Remove paper from
bones before serving and fill the center with peas. Place paper frills
on chop bones and parsley around base. The center of crown may
be filled with potato balls, French fried potatoes, or puree of
Baked Ham in Pastry
Stuffed Tomato Salad
Caramel Ice Cream
_*Hotch Potch_--1/3 cup pearl barley, 1 small cabbage, 2 carrots, 1
turnip, 2 onions, parsley and herbs, 4 tablespoons Crisco, salt and
pepper to taste, and 3 quarts water. Put barley on fire with cold
water. Scrape or grate one of carrots, and put it aside in little
water. Chop all rest of vegetables very small, and when water boils
put them in with Crisco, salt and pepper. There should be enough
vegetables to make it rather thick. Boil for 2 hours, then add scraped
carrots, and boil for another 1/2 hour. Many other vegetables may be
added. Lettuce, green peas, and celery when in season.
_Pear and Ginger Cocktail
Tomato and Vermicelli Soup
*French Fried Potatoes
Lemon Pudding, White Sauce
_*French Fried Potatoes_--Wash and pare small potatoes, cut in eighths
lengthwise, and soak 1 hour in cold water. Take from water, dry
between towels, and fry in deep Crisco. Drain on brown paper and
sprinkle with salt. To test Crisco, heat until a crumb of bread
becomes a golden brown in 20 seconds.
_*Tomato Pot Roast
Rhubarb Tutti Fruitti
_*Tomato Pot Roast_--Rub over with flour surface of a 4-pound piece of
beef cut from lower round, and season it with salt and pepper. Finely
chop 2 onions and fry them until brown in 3 tablespoons melted Crisco.
Remove onions, put in meat, and cook it until well browned on all
sides. Add can of tomatoes and 2 quarts water, cover, and let simmer
for about 2 hours, or until meat is tender. Remove meat; thicken and
strain liquor. Cut meat in slices and serve in sauce, or use cold for
_Cream of Beet Soup
Cold Pot Roast
String Bean Salad
*Black Chocolate Cake
_*Black Chocolate Cake_--1-1/4 cups sugar, 2 eggs, 1/4 cup Crisco,
4 squares chocolate, 1-1/2 cups flour, measured after sifting, 3
teaspoons baking powder, 1 teaspoon salt, 1/2 cup milk, and 1 teaspoon
Cream Crisco and sugar, add well beaten eggs, then chocolate melted,
beat thoroughly. Sift salt and baking powder with flour and add
alternating with milk to previous mixture. Add flavoring last and beat
thoroughly before pouring into a pan well greased with Crisco. Bake in
a moderate oven about 40 minutes.
*Souffle Potatoes, Austrian Style
Coffee Jelly, Whipped Cream
_*Souffle Potatoes, Austrian Style_--Select 6 large even-sized
potatoes, wash and scrub them, and when dry bake them in hot oven
until done. Cut off small portion of skin and remove inside part while
hot. Rub this quickly through sieve into a basin, add 1 tablespoon
cream, 1 tablespoon Crisco, salt, pepper, nutmeg to taste, and work in
4 yolks of eggs.
Beat whites of eggs to stiff froth, and stir lightly into mixture.
Fill potato shells with this, and bake slowly for about 1/2 hour, or
long enough for mixture to rise, and surface of it to brown. If liked,
a little grated cheese can be incorporated with mixture and sprinkled
over top of potatoes just before baking second time.
Tomatoes au Gratin
_*Baked Bananas_--Remove skins from 7 bananas and cut in halves
lengthwise. Put in shallow granite pan or on an old platter. Mix 2
tablespoons melted Crisco, 1/3 cup sugar, and 2 tablespoons lemon
juice. Baste bananas with 1/2 the mixture. Bake 20 minutes in slow
oven, basting during baking with remaining mixture.
Salt Cod Fish Balls
Steamed Brown Bread
Dressed Shredded Cabbage
_*Cream Pie_--3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 1
tablespoon Crisco, 1-1/2 pints milk, and 1 teaspoon lemon extract.
Mix sugar and flour and then put into a saucepan, then add yolks of
eggs, Crisco, milk and flavoring. Stir constantly until it thickens
and then divide into 2 baked pie crusts and cover with a meringue made
of whites of eggs.
_Fried Fish, Tartare Sauce
French Pigeon Pie
*Macaroni, a l'Italienne
_*Macaroni, a l'Italienne_--1/4 pound macaroni, 2 tablespoons flour,
2 tablespoons Crisco, salt and paprika to taste, 1/2 cup brown stock,
1/2 cup tomato pulp, and 1/2 cup grated cheese. Make sauce of Crisco,
flour seasonings, stock, and tomato pulp. Tomato pulp should be quite
thick from long cooking. Add macaroni, cooked until tender, in boiling
salted water, rinsed and drained. Reheat in double boiler, adding
cheese meanwhile. Serve when cheese is melted and whole is very hot.
Galantine of Beef, Aspic Jelly
*Fruit Tart Custard
_*Fruit Tart_--2 pounds fruit, 1 cup sugar, ginger, 2 cups flour,
6 tablespoons Crisco, and baking powder. If tart is to be made of
rhubarb, it should be well washed (not skinned) and cut up in inch
lengths, packed tightly into dish, sugar sprinkled among it, also 1/2
teaspoon ground ginger. If made of gooseberries, they should be picked
clean, washed, and put in dish with little cinnamon. If apples are
used, they must be peeled and sliced very thinly, sugar sprinkled
among them, and little lemon peel grated, or 1/2 teaspoon ground
cinnamon. In no case put water in. Paste. Put flour in basin with
dessertspoon, sugar, 1/2 teaspoon baking powder, 6 tablespoons Crisco,
and crumble latter among flour until all lumps have disappeared, then
pour in cold water to make stiff paste; turn it out on board and roll
it a little larger than size of dish; after wetting it, cut off band
of paste to put round edge of dish; wet band again and place remainder
paste on. Press it down very lightly, to make edges adhere; pare and
notch them neatly according to taste; brush top with cold water, and
dust fine sugar over, then put in oven to bake for 1 hour. When fruit
tart begins to boil out at side it is usually ready.
Slices of Galantine of Beef
Lettuce and Egg Salad
Bananas in Custard
_*Spring Soup_--1 large lettuce, 12 spring onions, 2 tablespoons
Crisco, 1 pint milk, 1 pint stock or water, 1 tablespoon cornstarch,
parsley, salt, nutmeg, croutons of bread and sugar.
Wash lettuce and onions, shred lettuce and slice onions thinly. Melt
Crisco in saucepan, and fry lettuce and onions for about 5 minutes;
add stock and part of milk, and let simmer gently for 10 minutes. Mix
cornstarch with remainder of milk, pour into soup and stir until it
boils, simmer for another 10 minutes; season to taste with pepper,
salt, sugar, and little nutmeg. Cut some crust of bread into thin
strips and dry quite crisp in oven; put them into tureen with parsley
picked small, and pour soup over. Watercress, endive, or sorrel may be
used either along with, or in place of, the lettuce for a change.
Cream Cheese and Pimiento Salad
Blanc-mange and Stewed Fruit
_*Bobotee_--1 pound lean beef or mutton, 6 ounces bread, 8 tablespoons
Crisco, 4 onions, 4 tablespoons almonds, 1 tablespoon vinegar, 1
tablespoon curry powder, 1 tablespoon sugar, 2 teaspoons salt, and 4
Soak bread in milk, then squeeze it, mince meat. Chop onions and fry
in hot Crisco, keeping them of a pale color, add bread, curry, sugar,
vinegar, and salt, then well mix in meat and eggs beaten. Crisco
a pudding dish. Bake from 20 to 30 minutes. Serve in pudding dish
garnished with slices of lemon and parsley. Can be eaten either hot or
_*Chipped Beef in Cream
Lettuce and Radish Salad
_*Chipped Beef in Cream_--Make white sauce using 8 tablespoons Crisco,
8 tablespoons flour, 3 cups milk and 1 cup cream. To it add 1/2 pound
dried beef broken into small pieces. Cook about 5 minutes and just
before serving pour very slowly on to 2 well beaten eggs. Serve at
_*Spanish Omelet_--1 green pepper, 1 red pepper, 1 onion, 3
tablespoons Crisco, 6 mushrooms, 6 eggs, 6 tablespoons water, salt and
pepper to taste.
Put 1/2 Crisco in saucepan, add onion chopped very fine, mushrooms and
red and green pepper; cover, cook slowly for 20 minutes. Make plain
omelet from rest of ingredients; turn this out on heated dish, fill
ends of dish or platter with Spanish sauce, and send it to table.
This omelet can be made very handsome by saving 1/4 of green and
red pepper, cutting it into fancy shapes to use a garnish for top of
Lentil Soup, au Maigre
Beet and Cabbage Salad
Vanilla Ice Cream
_*Scalloped Clams_--Chop 25 clams fine and season with red pepper and
salt to taste. Blend together 1 tablespoon each Crisco and flour, and
cook with 1 cup liquid, half milk and half clam juice, with a tiny
pinch of soda, and stir until smooth and creamy. Add chopped clams
with 1 beaten egg. Have ready large clam or scallop shells, Crisco on
inside and fill with clam mixture, smoothing over with silver knife
blade. Arrange on baking dish and bake about 6 minutes, or until well
browned. Garnish with parsley and pass sliced lemons with them.
Cream of Celery Soup
Creamed New Potatoes
_*Sweetbreads_--Clean and soak 2 pairs of sweetbreads in cold water
for an hour or more, then put them in pan with enough water to cover
them, and cook them for 20 minutes. Take them out and place them in
cold water for 2 or 3 minutes to make them firm. Dry thoroughly, rub
them with tablespoon of Crisco. Sprinkle with salt and pepper and
place in a pan with brown sauce. Cook in hot oven for 20 minutes.
Baste often with the sauce.
_Cream of Pea Soup
Stuffed Eggs, Tartare Sauce
*Onions Stuffed with Nuts
_*Onions Stuffed with Nuts_--2 large Spanish onions, or 6 good-sized
Bermuda onions, 1 cup boiled rice, 1 cup chopped English walnut meats,
mixed with 1 teaspoon salt, 1 saltspoon pepper, and 1 raw egg.
Put onions, without peeling into a saucepan of boiling water; add half
the salt and boil for 1/2 an hour. Drain and dry. Remove outside skin,
and with handle of a teaspoon, take out center, saving it for the
sauce. Mix nuts, rice, seasoning and egg; fill this into onions; stand
them in baking pan, brush with melted Crisco and bake in moderate
oven for 1/2 hour. Chop very fine the portion that you have taken from
center, press it through a sieve, add this pulp to a cup of tartare
sauce and pour it into a sauceboat. Serve onions on platter; pass the
Broiled Shad Roe
Duckling Braise with Cherries
Fresh Asparagus, Swiss
_*Anna Potatoes_--Peel, wash and drain 4 good-sized, sound, raw
potatoes. Slice them with a Saratoga-chip potato machine. If none is
at hand, slice them as fine as possible. Grate 2 ounces of Parmesan or
Swiss cheese. Heat 2 tablespoons Crisco in a small frying pan, remove
pan from fire and cover bottom with light layer of potatoes. Mix
teaspoon salt with 2 saltspoons white pepper, sprinkle a little over
potatoes, spread a little cheese over potatoes, and place few bits
Crisco over cheese. Arrange another layer of potatoes--and so on till
all are employed. Cover pan, place on moderate fire for 5 minutes.
Turn them over with cake turner; let them cook again 3 minutes, then
place in hot oven for 10 minutes. Turn on hot dish and serve.
_Little Neck Clams
_*Spinach, Martha_--Trim off stalks of 3 quarts fresh spinach,
discarding stale leaves if any. Thoroughly wash and drain, plunge in
gallon boiling water with 1 tablespoon salt and boil for 10 minutes.
Take them up with skimmer, drain on sieve, press out all water, chop
finely, place in saucepan. Cut 3 slices bread in 1/3 inch square
pieces, place on plate, pour over them 1 tablespoon vinegar, then
brown them in small frying pan with 1 tablespoon melted Crisco to
golden color, add them to spinach, with 2 hard-cooked eggs cut into 8
pieces each, 1 tablespoon Crisco, salt, sugar, grated nutmeg to
taste, and 4 tablespoons cream. Mix well with wooden spoon and cook 10
minutes, lightly mixing once in a while, dress on vegetable dish and
_Potage, a la Monaco
*Mackerel, Cold, Vinaigrette
Cucumbers, Bechamel Sauce
Tomato and Artichoke Salad
Monte Carlo Pie
_*Mackerel, Cold, Vinaigrette_--Select fine mackerel; clean, leaving
head on, wrap in piece of cheesecloth, and boil in strong solution of
vinegar and water until tender, taking care that it does not cook too
long. 15 to 25 minutes should be sufficient. Make a vinaigrette sauce
with 1/2 cup tarragon vinegar, 1 cup melted Crisco, 1 teaspoon made
mustard, 1 teaspoon chopped parsley, 1 teaspoon chopped shallots,
and 2 teaspoons chopped capers. Put vinegar into basin, add mustard,
little salt, stir in Crisco and chopped ingredients. Mix well
together, lay mackerel, after removing from cloth, on long platter,
pour over vinaigrette sauce and let marinate thoroughly, putting
in refrigerator as soon as cool. Serve ice cold in bed of parsley,
garnished with lemon slices, and pass vinaigrette sauce with it.
_*Puree, a l'Indienne
Lamb Stew with Dumplings
Lettuce, French Dressing
_*Puree, a l'Indienne_--2 large apples, 4 tablespoons Crisco, 1 large
onion, 1 large carrot, 1 turnip, white 2 leeks, 1 stalk celery, sprig
parsley, 1 bay leaf, 1 tablespoon cocoanut, juice 1/2 lemon, 1 tomato,
1 teaspoon salt, 1/2 teaspoon red pepper, 1 tablespoon curry powder, 1
teaspoon curry paste, 1/2 cup cream, some boiled rice, and 2 quarts of
Melt Crisco, cut up all vegetables (prepared) into rough pieces, fry
them a little in hot Crisco, add also curry powder, and fry it. Do not
peel apples; simply wipe, cut up and add with vegetables. When fried
for 7 minutes, add all ingredients except cream, simmer till soft,
then rub all through fine sieve, return to pan to reheat, and gently
add cream. Serve rice on paper mat, as croutons are served with most
Cucumber and Tomato Salad
_*Fish Chowder_--1 white fish weighing 5 pounds, 4 cups potato dice,
1/2 cup onion dice, 1/2 cup salt pork dice, salt, pepper, and red
pepper to taste, 4 cups hot water, 2 tablespoons Crisco, 4 tablespoons
flour, 4 cups milk, and 10 buttered crackers. Remove head and skin
and cut fish into fillets. Cover head, skin and bones with cold
water; simmer 20 minutes, strain. Reserve liquor. Parboil potatoes
10 minutes. Cook onion in salt pork until yellow. Arrange in layers,
fish, potatoes, onions and salt pork; cover with water in which bones
were cooked, and simmer until potatoes are tender. Thicken milk with
Crisco and flour cooked together, combine mixtures, add seasonings,
and pour over buttered crackers which have been previously soaked in
cold milk. Do not allow onion or salt pork to burn.
Beefsteak and Kidney Pie
_*Turnip Soup_--Take 2 pounds of peeled turnips, cut into small
squares, place in a stewpan with 4 tablespoons Crisco, stir them
over a quick fire, add pinch salt, 1 tablespoon flour, add 3 pints of
stock, simmer gently for 1-1/2 hours, and pass whole through a sieve.
Put back in stewpan, and add little seasoning. Bring to boil, and just
before sending to table add 1 cup of good cream.
Roast Sirloin of Beef
Strawberry Ice Cream
_*Genoa Cake_--1/4 pound Crisco, and 1/4 pound butter. Mix to a cream
with 1/2 pound sugar, add little mace, stir in gradually yolk of 6
eggs and 1/2 beaten whites, 10 ounces flour, beat well for 1 minute,
add 1 pound raisins, 1/4 pound citron, cut very fine, grated rind of 1
lemon, and 2 ounces chopped almonds. Mix well, add remainder of beaten
whites last. Mix well, put in pan lined with paper, sprinkle top with
chopped almonds and bake in slow oven.
Roast Crown of Lamb, Currant Mint Sauce
Asparagus on Toast
Raspberry Ice Cream
_*Carrot Salad_--Scrape, cut into slices and then into fancy shapes,
4 large carrots. Soak in cold water for 1/2 an hour, and then cook in
boiling unsalted water until tender. Drain and dry. Line salad bowl
with crisp lettuce leaves, and arrange on top the carrots. Serve with
following dressing: Rub sides and bottom of bowl with clove garlic,
add salt and pepper to taste and 6 tablespoons melted Crisco; add
piece of ice, if possible; stir until salt is dissolved, then add 1
tablespoon vinegar or lemon juice. Beat until thick; use at once.
Pepper and Cucumber Salad
_*Stuffed Potatoes_--Bake 7 good-sized potatoes. When done, cut off
a lengthwise slice; scoop out potato with a spoon. Mash; add 1
tablespoon Crisco, salt and pepper to taste, 1/2 cup milk, and 2 egg
whites beaten stiff. Refill skins with this mixture. Pile lightly, do
not smooth, bake until potatoes are puffed and brown.
Breaded Mutton Chops
Banana Charlotte Russe
_*Peas_--1 quart cooked green peas, 2 ounces of lean cooked ham cut
into dice, 2 tablespoons Crisco, 2 tablespoons good stock, 1 teaspoon
flour, 1/2 small onion finely chopped, a pinch of sugar, grated
nutmeg, salt and pepper to taste. Fry onion until lightly browned in
Crisco, add flour and ham, stir over fire for a minute or two, then
put in peas, stock, sugar, and nutmeg. Season to taste, simmer for ten
minutes, stirring occasionally, then serve.
*Beef Loaf, Brown Sauce
Radish and Watercress Salad
Vanilla Pudding, Jam Sauce
_*Beef Loaf_--Mix together 3 pounds chopped raw beef, 1/4 pound of
minced salt pork, 1 cup cracker dust, 2 teaspoons, each, of salt and
pepper, and moisten all with 2 beaten eggs, teaspoonful onion juice,
and teaspoon Worcestershire sauce. Work in 2 tablespoons melted
Crisco, and pack in a Criscoed mold. Cover; set in a roasting pan of
boiling water, and cook in a steady oven for 2 hours. Serve with brown
*Boiled Stuffed Leg of Lamb
Scalloped Sweet Corn
_*Boiled Stuffed Leg of Lamb_--Have small, tender leg of lamb, and
remove bone. Make forcemeat of 1/2 pound fresh mushrooms cut in
pieces, 1/2 cup chopped boiled ham, 1/2 cup breadcrumbs, and 2
tablespoons melted Crisco. Season with pepper and salt, and put into
the lamb in place of removed bone. Tie it up well, wrap in piece
of cheesecloth, and boil in salted water, having juice 1/2 lemon, 1
onion, and few branches of parsley in it. Serve with currant jelly
sauce; that is, 4 tablespoons butter melted together with 1/2 tumbler
currant jelly and 1/2 glass white wine.
_Green Vegetable Soup
Fried Chicken, Virginia Style
_*Strawberry Fritters_--Have large, ripe strawberries, remove hulls
and clean them thoroughly. Moisten each berry with little brandy, roll
in sugar and stand till berries absorb considerable sweetness. Roll
them in finest possible breadcrumbs and drop into hot Crisco. Sprinkle
strawberries with powdered sugar when taking up, and serve with them
sweetened whipped cream. Care must be taken that strawberries are
not too ripe. They must be quite hard and firm to be perfectly
satisfactory when served.
Salmon, la Francesca
_*Crab Soup_--Remove cooked meat from 6 hard-shelled crabs and chop
finely. Add 3 cups white stock, 2/3 cup stale breadcrumbs, 1 slice
of onion, 1 sprig of parsley, and simmer 20 minutes. Blend together
1 tablespoon Crisco and 1 tablespoon flour, and add 1 cup cream, salt
and red pepper to taste. Combine mixtures and bring to boiling point.
_Boiled Halibut, Lobster Sauce
Beef Roll in Jelly
_*Hungarian Salad_--Mix equal parts shredded fresh or preserved
pineapple, bananas in small pieces, and sections tangerines, and
marinate together in French dressing. Fill banana skins with mixture,
sprinkle generously with paprika, arrange on lettuce leaves, and serve
with French dressing.
The dressing is made as follows: Put 4 tablespoons melted Crisco in
cold bowl; if possible, put in small piece ice. Add 1/2 teaspoon salt,
saltspoon pepper, and stir until salt is dissolved, add tablespoon
vinegar or lemon juice. Beat for 3 minutes until dressing is as thick
as good cream. Use at once.
*Roast Duckling, Apple Sauce
Rhubarb Meringue Pie
_*Roast Duckling_--This is prepared and trussed similarly to goose,
but not usually stuffed. Roast from 30 to 40 minutes. Green peas are
the usual accompaniment to roast duckling. Serve with apple sauce,
which is made as follows: 1 pound cooking apples, 1 tablespoon Crisco,
1/2 cup water, and sugar. Peel, core, and slice the apples, cook them
in a stewpan with water and Crisco, add a little sugar to taste. Stir
well, or pass through a sieve.
_Hamburg Steak, Maitre d'Hotel
Lettuce and Radish Salad
_*Asparagus_--Boil 2 cups asparagus tips in salted water 15 minutes,
then drain them; while they are cooking put 1 cup milk in double
boiler, and when boiling pour some of it on 2 lightly beaten eggs,
stirring vigorously meanwhile, then put eggs into double boiler with
milk, and stir until it begins to thicken. Add 1 teaspoon Crisco, salt
and pepper to taste, and remove from fire. Cut asparagus tips into 1/2
inch pieces and add them to sauce. Take 6 stale rolls, cut off tops,
remove inside, let them dry in oven; when crisp and hot fill each with
asparagus in sauce, replace tops and serve.
_Boiled Salmon, Egg Sauce
*Chocolate Bread Pudding
_*Chocolate Bread Pudding_--3/4 cup breadcrumbs, 2 cups scalded milk,
3 squares melted chocolate, 2 eggs, 1 tablespoon Crisco, salt to
taste, 1/2 teaspoon vanilla, 1/4 cup cold milk, 3/4 cup sugar and 1/2
cup Sultana raisins. Mix all ingredients in order given. Pour into a
Criscoed baking dish, set into pan of hot water, and bake 1 hour in
moderate oven; stir twice during baking to keep chocolate from rising
to the top.
_Veal Cutlet, Brown Gravy
Cottage Pudding, Strawberry Sauce
_*Glazed Carrots_--For this, carrots must be cut into even cones or
ovals, and it is convenient to use imported carrots in glass bottles.
If these are used they are already boiled; if fresh carrots are used
scrape, wash them and cut out little shapes with patent cutter, then
boil slowly until tender, but not quite done, and put 4 cups of them
in frying pan with 4 tablespoons melted Crisco, sprinkle with fine
sugar, and stir over hot fire until they begin to brown; add 4
tablespoons stock they were boiled in, adding more stock if needed,
and continue stirring until carrots are nicely glazed.
_*Cherry Pie_--1 quart ripe cherries, 1 yolk egg, 3 tablespoons cream,
and 1/2 cup sugar. Wash cherries, stem and place in colander over dish
to catch juice. Place thin layer of the following dough on shallow
pan, sprinkle top with breadcrumbs. Spread stoned cherries over
evenly. Sprinkle with sugar and cinnamon. Beat yolk well, add cream
and cherry juice and pour over all. Bake in hot oven until well
browned at bottom.
The dough is made as follows: 1 tablespoon Crisco, 1 cup flour, 1/2
teaspoon baking powder, 1/4 cup sugar and 1 egg. Mix dry ingredients.
Work in Crisco with finger tips; add egg; mix. Toss on slightly
floured board and roll a 1/4 inch thick. This makes enough dough for a
large oblong pan.
Cold Roast Beef
Tomato and Olive Salad
Vanilla Ice Cream
_*String Beans_--If fresh beans are used pick them over, remove ends
and "strings," and boil for 1/2 an hour or more; then drain them, and
add 1 tablespoon Crisco and 2 tablespoons milk, season to taste, and
serve after 10 minutes' slow cooking. If canned beans are used omit
the first long boiling.
*Pear and Pimiento Salad
_*Pear and Pimiento Salad_--Fill each canned pimiento with 2 halves
canned pears; place each pimiento in nest of lettuce and serve with
following dressing: Put 1 teaspoon salt and 1 saltspoon black
pepper in bowl, and stir into them with wooden spoon, very slowly, 4
tablespoons melted Crisco, and add 2 tablespoons vinegar, mixing it
well with Crisco.
_Cream of Tomato Soup
Fresh Green Peas
Lettuce and Cucumber Salad
_*Planked Salmon_--Have salmon cut in steaks 1-1/2 or 2 inches thick.
2 steaks of average size can be placed on medium-sized plank. Crisco
plank thoroughly, place fish upon it, and broil under gas broiler,
turning flame low after first few moments. Or it can be baked in oven
of range. Serve on plank, surrounded by potato balls cut with French
vegetable cutter. Heat 1/4 cup cream, add salt and pepper to taste,
and 3 tablespoons finely chopped parsley. Shake potato balls in this
until well covered with seasonings. Serve Hollandaise sauce with
Roast Lamb, Mint Sauce
Carrots and Peas
*Cherry Roly Poly
_*Cherry Roly Poly_--Roll pastry or a baking powder biscuit dough very
thin, about 1/8 of an inch in thickness, sprinkle with sugar, and dot
with ripe stoned cherries. Roll like a jelly roll, press, and close
the ends as tight as possible. Tie in a floured cloth, and cook in
boiling water 2 hours, or steam in steamer 1 hour. Remove from cloth
and serve on hot platter with the following sauce: 1/2 cup Crisco, 1
cup powdered sugar, 1 egg yolk, 2 tablespoons wine, and 2 egg whites.
Cream Crisco; add sugar, yolk of egg and wine. Cook over hot water
until hot. Remove from fire and add beaten whites of eggs.
_Roasted Little Neck Clams
*Salmi of Lamb
Fried New Potatoes
Boiled Bermuda Onions
Individual Strawberry Pies
_*Salmi of Lamb_--Cut cold roast lamb in thin slices. Cook 5 minutes 2
tablespoons Crisco with 1/2 tablespoon finely chopped onion. Add lamb,
sprinkle with salt and pepper, and cover with 1 cup cold lamb gravy
seasoned with Worcestershire sauce. Cook until thoroughly heated.
Arrange slices overlapping one another lengthwise of platter, pour
around sauce, and garnish with toast points. A few stoned olives and
mushrooms improve this sauce.
_Cream of Pea Soup
Greengage Ice Cream
_*Baked Brains_--Prepare brain of an ox by washing and skimming it,
and then steep it on back of range for 1 hour. Rub it with flour and
salt, lay on it bits of Crisco, and set in oven, having added water
to dish in which it is to bake. Bake it 1 hour, basting it often,
and serve with mushroom sauce. Onion sauce may be substituted for the
String Beans in Cream
_*Baked Trout_--Clean brook trout, season with salt, black pepper, and
paprika. Lay in Criscoed baking pan, dredge with flour, sprinkle
with chopped parsley and bits of Crisco, pour over little vinegar and
water, and bake in hot oven until done, basting often with Crisco.
Garnish with parsley, and serve hot with cream sauce.
Compote of Cherries
_*Beans_--Boil 1 quart beans until tender, salting them well when half
cooked. Beat 1 tablespoon Crisco to a cream, beat in yolk 1 egg, 1
tablespoon finely chopped parsley, 1 saltspoon black pepper, and 2
teaspoons lemon juice; when this sauce is well mixed stir it into
beans, taking care not to break them, then serve.
_Cream of Celery Soup
_*Watercress Salad_--Take plenty fresh young sprigs of watercress,
wash and dry them thoroughly, put them lightly in dish, add 3 sliced
shallots. Pour over them dressing made with 3 parts melted Crisco and
1 of lemon juice or vinegar. Garnish with tufts scraped horseradish.
_Roast Loin of Mutton
*Maids of Honor
_*Maids of Honor_--Crisco puff pastry, 4 tablespoons sugar, 1
tablespoon ground almonds, 2 eggs, 1/2 teaspoon vanilla, 4 tablespoons
melted Crisco, and 1 tablespoon cocoanut. Roll out Crisco puff pastry
and line 8 gem pans with it. Put eggs and sugar into basin, and beat
them together for 15 minutes; then stir in lightly Crisco, ground
almonds, cocoanut, and vanilla. Put 3 teaspoons into each gem pan and
bake in a moderate oven for 20 minutes. When cooked, sprinkle over
with little sugar.
_*Cream of Cucumber Soup
Grilled Salmon, Mayonnaise Sauce
Cold Fruit Souffle
_*Cream of Cucumber Soup_--2 large cucumbers, 8 onions, sprig parsley,
handful spinach, 2 tablespoons Crisco, 1 tablespoon cornstarch, 1
quart white stock, 1 cup milk, 2 cups cream, 2 yolks eggs, nutmeg, 1
teaspoon sugar, pepper and salt to taste, croutons.
Peel cucumbers and cut firm part into dice, about 3 tablespoons; boil
gently in salted water until soft, drain and reserve for soup. Cut
remainder cucumber into pieces, cut onions small. Make Crisco hot in
stewpan, fry onions and cucumber 5 minutes, add parsley with stock,
let it simmer 20 minutes. Mix cornstarch with milk, stir in soup until
it boils, let boil 10 minutes. Well wash and drain spinach, pound it
in mortar, turn it into cloth and squeeze lightly as possible. Pour as
much of this liquor into soup as will make it a delicate green color.
Pass soup through sieve, turn it back into stewpan. Mix cream and
yolks of eggs in basin, pour boiling soup on to them, stirring at same
time, return to pan; it must not boil again or it will curdle. Season
to taste with nutmeg, pepper, and salt. Cut bread into dice, fry pale
color in hot Crisco, drain and toss them in sugar, sprinkle little red
pepper over and place in oven 2 minutes. Warm dice of cucumber, put
them in tureen with croutons and pour hot soup over and serve.
_Fried Flounders, Lemon Sauce
*Beef, a la Mode
Cauliflower au Gratin
_*Beef, a la Mode_--3 pounds lean beef, larding bacon, 1 quart stock,
1 glass claret, 3 tablespoons Crisco, 4 tablespoons flour, 2 carrots,
1 chopped onion, 10 button onions, sprig parsley, piece thyme, 1 bay
leaf, juice half lemon, 2 cloves, salt and pepper to taste.
Trim, bone, and lard meat, place it in basin with wine, lemon juice,
chopped onion, cloves, salt, pepper parsley, thyme, bay leaf, and let
it stand 2 hours, basting frequently. Melt Crisco in stewpan, drain
beef, and fry it brown, and at same time lightly fry button onions.
Remove both from stewpan, put in flour, and fry until it acquires a
nut-brown color; add stock and wine marinade in which meat was soaked,
and stir until boiling. Replace meat and onions, season to taste, add
carrots thinly sliced, cook gently for 3 hours, stirring and skimming
occasionally. When done place on hot dish, strain sauce over, and
garnish with groups of onions and carrots.
_*Tournedos of Beef with Olives
Alligator Pear Salad
Strawberry Ice Cream
_*Tournedos of Beef with Olives_--2 pounds fillet beef, 8 croutons
fried bread, 2 tomatoes, white sauce, olives, straw potatoes, 4
tablespoons Crisco, and seasoning.
Cut fillet in slices 1 inch thick, trim into small rounds with cutter.
Melt Crisco in saute pan, fry tournedos quickly and brown nicely,
season with pepper and salt, and dress each on round crouton of bread,
cut same size as fillet, and fried. On this place thin slice tomato
that has been slightly cooked in Crisco; in center of tomato place a
teaspoon white sauce; on that, again, arrange olives. Cut potatoes in
strips, and fry them golden brown in hot Crisco; arrange these round
tournedos, and serve hot.
_Soup with Marrow Balls
*Raspberry Batter Pudding
_*Raspberry Batter Pudding_--1 pint milk, 2 eggs, 4 tablespoons
flour, salt, and melted Crisco. Put flour and good pinch of salt into
a basin, make a well in center, break in eggs, stir, gradually mixing
in flour from sides, and add milk by degrees until a thick, smooth
batter is formed. Now beat well 10 minutes, add remainder of milk;
cover, and let stand for at least 1 hour. When ready to use, put 1
tablespoon melted Crisco into pudding dish, and while it is heating
give batter another good beating. Pour into dish, and bake in quick
oven for 35 minutes. Serve with raspberries and sugar.
_Puree of Peas
Baked Red Snapper, Tomato Sauce
_*Cup Puddings_--These should be baked in little cups or molds. For 1
pudding, take 1 tablespoon of following ingredients: flour, Crisco,
milk, currants, sugar.
For 3 puddings use treble quantities. Put flour into a basin with a
pinch of salt, together with currants and sugar; melt Crisco to pour
in, add milk, and mix well together. Put into Criscoed cups and bake
in a moderate oven for a 1/4 of an hour. Tops should be nicely browned
when done. These puddings are nice either hot or cold.
_Soup with Bread Balls
Fried Spring Chicken, Milk Gravy
_*Rhubarb Fanchonettes_--2 pounds rhubarb, 1 cup sugar, 1/2 cup
strained orange juice, 1 tablespoon powdered gelatine, 1 piece
orange peel, 1 cup cream, whipped, flavored and sweetened, number of
individual pastry shells.
Cut rhubarb into inch pieces. Hot house variety needs no peeling.
Place in baking dish in layers, sprinkling sugar between layers. Add
2 tablespoons water, 1 tablespoon Crisco, and a few thin strips orange
peel, place in moderate oven, cover and bake 1 hour. Dissolve gelatine
in orange juice and when rhubarb is cooked remove it from oven and add
this mixture to it. Let it get cold. When ready to serve fill shells
with rhubarb mixture, heap with whipped cream and decorate with
crystallized orange peel.
New Green Peas
Boiled Custard with Snow Eggs
_*Curried Chicken_--Clean and dress a 3-pound chicken and cut in pieces
for serving. Put 1/3 cup Crisco in a hot frying pan, add chicken,
and cook 10 minutes, tightly covered. Then add liver and gizzard, and
continue cooking for 10 minutes longer.
Cut 2 medium-sized onions in thin slices, and add to chicken with 2
teaspoons salt and 1 tablespoon curry powder. Add sufficient boiling
water to cover, and simmer until chicken is tender. Remove chicken,
strain liquor, and thicken it with a roux of flour and water. Make
border of boiled rice around platter or serving dish, arrange chicken
in center, and pour curry sauce over it.
_Boiled Salmon, Egg Sauce
_*Almond Pudding_--Beat separately yolks of 2 eggs and whites of 3, and
mix to a cream with 4 tablespoons ground almonds, 4 tablespoons sugar,
and 4 tablespoons Crisco. Mix in a wineglass of sherry, and pour into
a Criscoed mold ornamented with nuts. Bake it, and serve hot.
_Cream of Lettuce Soup
Ginger Ice Cream
_*Halibut Ramekins_--Flake rather finely 1-1/2 pounds cooked halibut.
See that it is free from bones and skin. Have ready 1 pint seasoned
white sauce. Crisco few fireproof dishes.
Mix halibut with sauce, season with salt and pepper, then fill dishes
with it, smooth over surface with wetted knife, and cover with thin
layer white sauce. Sprinkle top with mixture of breadcrumbs and grated
cheese, and place a few tiny bits Crisco here and there on surface.
Bake in fairly hot oven 25 minutes, so as to get it thoroughly heated
and surface browned. Dish up and serve hot.
_*Beef Croquettes, Brown Sauce
_*Beef Croquettes_--Melt 2 tablespoons Crisco, stir in 1 tablespoon
flour, gradually add 1/2 pint milk, stir till it boils 4 minutes, add
salt and pepper to taste; 1/2 pound cold cooked chopped beef and 4
tablespoons breadcrumbs. Turn out on plate to cool. Divide into 8
pieces, flour them and make into neat croquettes. Egg and breadcrumb
them. Fry till brown in hot Crisco. Drain and serve hot with brown
_*Breaded Veal Cutlets
Cress, Whipped Cream Dressing
Cottage Pudding, Strawberry Sauce
_*Breaded Veal Cutlets_--1-1/2 pounds fillet or neck of veal, Crisco
for frying, 1/2 teaspoon chopped parsley, 1/4 teaspoon grated lemon
rind, salt and pepper, egg and breadcrumbs.
Cut meat into thin slices, which afterwards trim into neat fillets.
Beat egg, mix with it parsley, lemon rind, good seasoning of salt and
pepper. Brush cutlets over with this preparation, coat them carefully
with breadcrumbs, fry quickly and lightly in hot Crisco. Serve with
either tomato or piquante sauce, or, when gravy is preferred, brown
little flour in Crisco in frying pan, add little salt and pepper, pour
in 1/4 of a pint of hot water, boil up, and strain.
Stuffed Pepper Salad
White and Brown Bread
*Ground Rice Pudding
_*Ground Rice Pudding_--1/2 cup ground rice, 3 cups milk, 3 eggs,
4 tablespoons sugar, rind 1/2 lemon, 2 tablespoons Crisco, 1/4 cup
Sultana raisins, and brown breadcrumbs.
Boil milk slowly, sprinkle in ground rice, boil 6 minutes. Remove add
sugar and Crisco. Mix well, cool a little, add eggs well beaten,
stir and flavor with grated lemon rind. Crisco plain mold, dust with
toasted breadcrumbs. Pour in pudding. Bake 1 hour in moderate oven.
Serve with following sauce: 1 small lemon, 1 cup water, 1 teaspoon
cornstarch, 1 tablespoon sugar, and few drops red color. Put
cornstarch into pan with lemon juice, add other ingredients and bring
_Spanish Veal Balls
Lettuce and Peppergrass Salad
_*Snow Souffle_--Put 2 tablespoons Crisco and 4 tablespoons potato
flour in pan, stir well together, add 1/2 cup milk, pinch salt, and
stir till boiling. Remove from fire, add 4 tablespoons sugar, yolks
3 eggs 1 by 1, 1/2 teaspoon orange flower water, and fold in stiffly
beaten whites of eggs. Pour into Criscoed souffle mold, put greased
paper round. Bake for 20 minutes in moderate oven. Serve at once.
Watercress and Cucumber Salad
Coffee Ice Cream
_*Summer Squash_--Cut summer squashes into small pieces and boil
till tender in salted water. Put into a clean towel and wring out
all water. Put squashes into saucepan and add to each cup of them, 2
tablespoons cream and 1/2 tablespoon Crisco. Heat thoroughly before
sending to table.
Carrot Soup Radishes
Stuffed Shoulder of Veal, Roasted
Molded Spinach, French Dressing
Washington Ice Cream
_*Flag Cake_--2/3 cup sugar, 1/2 cup Crisco, 2/3 cup milk, 1-2/3 cups
flour, 2 teaspoons baking powder, 1/2 teaspoon salt, whites of 4 eggs,
and 1 teaspoon vanilla. Cream Crisco and sugar together, add flour,
salt, baking powder, milk, vanilla and whites of eggs beaten to a
stiff froth. Mix carefully, turn into Criscoed and floured tin and
bake in moderate oven for 3/4 of an hour. Decorate with frosting and
_Iced Pimiento Consomme
Small Tenderloins of Beef
Orange, Grapefruit and Romaine Salad
_*Corn Cakes_--Make a custard from 2 eggs well beaten, 1/2 cup milk,
1/2 tablespoon Crisco, and 1/2 tablespoon sugar; beat into this 3/4
of cup of canned corn. Sift together twice, 7/8 cup of flour, 1
tablespoon baking powder, and 1/2 teaspoon salt; beat into other
mixture, and drop in Criscoed muffin rings by the tablespoon; set in a
Criscoed dripping pan, and bake in a moderate oven until done.
Creamed Sweet Potatoes
Strawberry Bavarian Cream
_*Cheese Drops_--Add to 3-1/2 tablespoons flour, 2 tablespoons melted
Crisco, and blend together until smooth. Remove from fire, add 4
tablespoons grated cheese, 1/4 teaspoon salt, and a dash of red
pepper. Fold in stiffly beaten whites of 3 eggs, and drop from end of
spoon on a Criscoed baking sheet about 1 inch apart, and bake from
12 to 14 minutes in a moderate oven. Serve hot in folded napkin with
_Beef Broth with Vermicelli
Cucumbers, French Dressing
Buttered Bermuda Onions
_*Baked Bluefish_--Select nice large bluefish, clean, and prepare it
for baking. Wash it in salted water, and after drying it thoroughly,
stuff with bread stuffing, and sew up opening and rub fish all over
with salt. Then, having put small pieces of Crisco over, place in
pan with enough water to cover bottom, and bake in hot oven 45 or 50
minutes. After it begins to bake, sprinkle with salt and pepper. Baste
it often with liquid in pan and a little melted Crisco. When it is
cooked and a nice color, remove carefully to hot plate. Do not break
it. Serve with brown sauce poured round fish as garnish, or serve it
in a separate dish.
*Red Raspberry Shortcake, Hot Marshmallow Sauce
_*Red Raspberry Shortcake_--4 cups sifted flour, 3 tablespoons baking
powder, 1 teaspoon salt, 2 tablespoons Crisco, milk, and 2 quarts red
raspberries. Sift baking powder and salt with flour, rub in Crisco;
then with fork stir in lightly and quickly sufficient milk to make
soft dough--too soft to roll. Turn it into Criscoed tin, and bake
in hot oven 30 minutes. Unmold, and leaving it inverted, cut circle
around top within 1 inch of edge; lift off circle of crust, and with
fork pick out crumb from center, leaving about 3/4 of an inch of
biscuit around sides. Spread inside cake with butter, fill with
crushed raspberries, which have been standing 1/2 hour or more mixed
with enough sugar to sweeten them. Turn off juice from berries before
filling cake. Replace circle of crust, and serve with following sauce:
1/2 pound marshmallows, 1/2 cup confectioners' sugar, and 1/2 cup
boiling water. Cut marshmallows in pieces and melt in double boiler.
Dissolve sugar in boiling water, add to marshmallows, and stir until
blended. Serve hot with shortcake.
_Sardines and Lemon
Cold Roast of Lamb, Mint Sauce
Endive and Cheese Salad
_*Cherry Souffle_--4 tablespoons flour, 2 tablespoons Crisco, 1/2
cup milk, 1 teaspoon vanilla, 3 whole eggs and 1 additional white, 4
tablespoons sugar, and 4 tablespoons chopped preserved cherries.
Put Crisco and flour in saucepan, mix over fire, add milk, stir till
it boils and becomes thick; remove from fire to cool 10 minutes, add
sugar, yolks eggs, 1 by 1 stirring each thoroughly, whites stiffly
beaten up, then add chopped cherries. Pour all into Criscoed souffle
mold. Put into saucepan with 1/2 an inch of boiling water. Put lid on
saucepan and steam gently 3/4 hour. Turn out, send to table with jam
Mayonnaise of Lettuce and Tomatoes
Tutti Fruitti Ice Cream
_*Chicken Croquettes_--2 cups cooked chicken, 1/2 teaspoon salt,
1/4 teaspoon celery salt, 1 teaspoon lemon juice, 1/2 teaspoon onion
juice, and 1 cup white sauce.
Mix ingredients in order given. Cool mixture, shape, crumb and fry in
hot Crisco. The white sauce is made as follows: 2 tablespoons Crisco,
4 tablespoons flour, 1 cup milk (heated), salt and pepper to taste.
Melt Crisco, add flour, then add milk gradually. Cook over fire until
smooth and thick. Add seasoning.
Lettuce, French Dressing
_*Fruit Pancakes_--2 cups flour, 2 cups milk, 2 tablespoons Crisco, 2
eggs, nutmeg and salt to taste. Put flour into basin with salt, grated
nutmeg, eggs, pour milk in by degrees, stirring smoothly; beat it well
in order to let the air in, and then let it stand for 1/2 an hour.
This allows starch grains in flour to swell, and so batter is lighter.
When ready to fry, warm Crisco and pour in, stirring at same time.
Make some Crisco hot in a small saucepan, ladle some into a frying
pan, when very hot, pour back into saucepan, but do not drain it, then
ladle sufficient batter in to cover the bottom of pan, shake it gently
over rather a sharp fire, and, when nicely browned, toss it over and
brown other side, turn on to a wire or sieve, sprinkle with sugar
and ripe blackberries. Roll it up, and keep it warm while finishing
remainder of batter. Dish them up on platter, each row crossways to
prevent under ones from becoming sodden. Sprinkle sugar over top and
New Stringless Beans
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