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Title: A calendar of dinners, with 615 recipes
Author: Marion Harris Neil
Release date: June 12, 2026 [eBook #78849]
Language: English
Original publication: Hamilton: Procter & Gamble Distributing Co. of Canada, 1922
Other information and formats: www.gutenberg.org/ebooks/78849
Credits: Aaron Adrignola, Karin Spence and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
*** START OF THE PROJECT GUTENBERG EBOOK A CALENDAR OF DINNERS, WITH 615 RECIPES ***
Copyright 1922
The Procter & Gamble Distributing Co. of Canada, Ltd.
Hamilton, Canada
_Price Twenty-Five Cents_
A Calendar
_of_
Dinners
[Illustration]
_with_
615 Recipes
_By_
MARION HARRIS NEIL
_TABLE OF CONTENTS_
PAGE
Introduction 8
The Story of Crisco 9–21
Things To Remember 22
Hints To Young Cooks 24
How To Choose Foods 25–30
Methods of Cooking 31–38
Time Table for Cooking 39–41
The Art of Carving 42–44
Soups 46–50
Fish 51–57
Meats 58–65
Vegetables 66–72
Salads 73–76
Puddings 77–84
Sandwiches 85–87
Pastries 88–95
Breads 96–114
Cakes 115–132
Vegetarian Dishes 133–138
Eggs 139–142
Candies 143–147
Calendar of Dinners 149–231
RECIPE INDEX
A APPETIZERS
Lettuce Cocktail, 153
Onion Cocktail, 161
B BREADS
Apple Strudel, 221
Boston Brown, 98
Brown Nut, 98
Coffee, 99
Coffee, Swedish, 113
Corn, 100
Crisco Milk, 101
Fruit, Yorkshire, 114
Gluten, 104
Graham, 102
Health, 105
Hominy, 105
Nut, Steamed, 112
Raisin and Buttermilk, 109
Raisin and Nut, 221
Rolled Oats, 109
Rye, Swedish, 113
Savarin, 110
Southern Spoon, 112
Water, 114
Wheat, Entire, 102
Biscuits, Rolls, Etc.
Baking Powder Biscuit, 97
Buttermilk Biscuit, 98
Citron Buns, 99
Cornmeal Rolls, 100
Crisco Batter Cakes, 101
Dessert Biscuit, 101
Fruit Rolls, 104
Hot Cross Buns, 106
Lunch Rolls, 107
Maryland Beaten Biscuits, 107
Scones, Cream, 100
Scones, Oven, 108
Soda Beaten Biscuit, 111
Sour Milk Biscuit, 111
Twin Biscuit, 113
Muffins, Etc.
Bran Gems, 98
Columbia Muffins, 100
Corn Cakes, 194
Ginger Gems, 104
Golden Corn Muffins, 105
Imperial Muffins, 106
Muffins, 107
Pop Overs, 198
Rye Muffins, 110
Sour Milk Tea Cakes, 112
C CAKES
Almond and Citron, 130
Black Cake with Prune Filling, 119
Boiling Water, 120
Butterless-Milkless-Eggless, 120
Caramel, 121
Chocolate, 121
Chocolate, Black, 181
Cream Puffs, 123
Cream Puff Balls, 123
Cushion, 198
Devil’s Food, 124
Dominion Apple, 214
Feather, 210
Fig, 125
Flag, 194
Fruit Cake, Apple Sauce, 119
Fruit Cake, Crisco, 123
Fruit Cake, Southern, 132
Fruit Drops, 103
Genoa, 185
Gennoise, 125
Gingerbread, 125
Gingerbread, Whole Wheat, 132
Gold, 126
Golden Orange, 126
Hurry Up, 126
Jam, 207
Jelly Roll, 129
Lady Baltimore, 127
Layer Cake, Cocoanut, 122
Layer Cake, Cocoanut, 226
Layer Cake, Coffee, 122
Layer Cake, Lemon, 127
Lord Baltimore, 128
Lunch Cakes, 128
Marble, 129
Marmalade, 129
Mocha, 196
Pound, 120
Princess, 205
Queen Cakes, 215
Rose Leaf, 131
Sand, 127
Shortcake, Oyster, 57
Shortcake, Peach, 124
Shortcake, Red Raspberry, 195
Shortcake, Strawberry, 124
Shortbread, Scotch, 131
Seed Cake, Old Fashioned, 130
Silver Nut, 131
Simnel, 131
Sponge, 127
Tilden, 202
Walnut, 130
Wholesome Parkin, 132
CANDIES
Chocolate Fudge, 144
Clear Almond Taffy, 144
Cocoanut Caramels, 144
Cream Candy, 145
Crisco Drops, 145
Crisco Fruit Fudge, 145
Everton Taffy, 145
Fig Fudge, 146
Honey Squares, 146
Maple Candy, 146
Molasses Candy, 146
Peanut Fudge, 147
CHEESE DISHES
Aigrettes, 197
Biscuit, 151
Canapes, 161
Cheese Balls, 196
Croutons, 214
Drops, 194
Fondue, 219
Ramekins, 151
COOKIES, WAFERS, Etc.
Almond Fingers, 211
Chocolate Wafers, 99
Chocolate Brownies, 99
Crisco Brownies, 101
Filled Cookies, 102
Fruit Cookies, 103
Ginger Crisps, 203
Ginger Snaps, 104
Jumbles, 97
Lemon Wafers, 106
Maple Cookies, 107
Oatmeal Cookies, 108
Rose Leaves, 110
Shortbread, 111
Spice Cookies, 112
White Cookies, 114
CROQUETTES
Bean, 178
Beef, 193
Chicken, 195
Chestnut Boulettes, 231
Egg, 141
Pea, 227
Pear, 227
Potato, 152
Potato and Nut, 136
Salmon, 155
Tomato, 228
D DOUGHNUTS
Honey, 105
Nut, 108
Raised, 109
Rich, 109
E EGGS
Caramel Custard, 178
Creole, 140
Curried, 140
Cutlets, 165
Croquettes, 141
Eggs with Cucumbers, 141
Eggs with Tomatoes, 141
Egg Sandwiches, Fried, 85
Savory, 142
Omelets
Apricot, 200
Baked, 140
Friar’s, 159
Kidney, 63
Spanish, 183
F FISH, Etc.
Blue, Baked, 194
Cassolettes of Fish, 53
Clams, Scalloped, 183
Clams, Steamed, 225
Codfish Balls, 152
Cod, Boiled, 169
Cod, Curried, 54
Cod, Steamed, 218
Crabs, Dressed, 53
Fish, Fried, 56
Fish, Fried, 198
Fish Pudding, 55
Flounder, a la Creme, 54
Flounder, a la Turque, 55
Gateau of Fish, 56
Halibut, Baked, 52
Halibut, Grilled with Parmesan, 214
Halibut, a la Poulette, 166
Halibut Ramekins, 192
Halibut Turbans, 154
Lobster, Broiled, 171
Lobster, Fried with Horseradish Sauce, 56
Lobster Newburg, 175
Mackerel, Broiled Spanish, 167
Mackerel, a la Claudine, 175
Mackerel, Cold Vinaigrette, 184
Oysters, Fried, 171
Oyster Shortcake, 57
Salmon, Baked with Colbert Sauce, 52
Salmon, Boiled, 167
Salmon Croquettes, 155
Salmon Mold, 57
Salmon, Planked, 189
Sardine Canapes, 167
Shad, Baked, 53
Shad, Planked, 170
Scallops, 228
Scallops, Baked in Shells, 220
Smelts, Broiled, 214
Smelts, Fried, 222
Smelts, Planked, 207
Terrapin, a la Maryland, 230
Trout, Baked, 190
FRITTERS, GRIDDLE
CAKES, Etc.
Apple Fritters, 78
Apricot Fritters, 172
Anchovy Fritters, 157
Carrot Fritters, 175
Corn Fritters, 68
Crisco Battercakes, 101
French Pancake, 199
Fried Cornmeal Nut Cakes, 102
Fried Cakes with Apple Sauce, 103
Fruit Pancake, 195
Italian Fritters, 222
Salsify Fritters, 160
Sour Milk Griddle Cakes, 111
Strawberry Fritters, 187
Waffles, 113
FRUITS
Apples with Red Currant Jelly, 224
Apple Sauce, 225
Baked Apples, 229
Baked Bananas, 181
Devilled Bananas, 134
M MEATS
Beef, a la Mode, 191
Beef, Braised Fillet, 158
Beef Croquettes, 193
Beef Collope, 59
Beef, Chipped in Cream, 183
Beef, Fillet, 205
Beef Loaf, 151
Beef Loaf, 186
Beef Olives, 200
Beef Steak Pudding, 205
Beef Steak and Kidney Pie, 151
Beef Tournedos with Olives, 191
Bobotee, 182
Brains, Baked, 189
Calf’s Head Vinaigrette, 161
Chops, Breaded, 166
Ham, Baked, 209
Hearts, Baked Stuffed, 164
Indian Dry Curry, 213
Kidneys, Broiled with Green Peppers, 162
Kidney Omelet, 63
Lamb, Casserole, 218
Lamb Chops, Broiled, 168
Lamb Chops, Stuffed, 221
Lamb, Crown, with Peas, 180
Lamb, Fricassee with Dumplings, 197
Lamb, Leg, Boiled Stuffed, 186
Lamb, Salmi, 189
Lamb, Spring, Steak, a la Minute, 173
Lamb, Tournedos, 198
Liver, Baked and Bacon, 201
Liver, Stewed with Mushrooms, 206
Mutton, Braised Loin, 60
Mutton, Braised with Mushrooms, 157
Mutton, Boiled, 204
Mutton Cutlets, 152
Mutton, a la Soubise, 168
Meat Cakes, 63
Ox Tongue, Braised, 176
Ox Tongue, Curried, 61
Roast, with Spaghetti, 64
Roast, Pot, with Tomato, 181
Shepherd’s Pie, 210
Steak, Beef, Baked, 224
Steak, Flank, Stuffed, 200
Steak, Porterhouse, 208
Steak, Round with Macaroni, 63
Steak, Swiss, 199
Steak, Sirloin with Fried Apples, 65
Stew, Irish, 156
Sweet Breads, 183
Sweet Breads, Fried, 62
Sweet Breads with Mushroom Puree, 173
Tripe, Baked, 229
Tripe, Fricasseed, 197
Toad in the Hole, 163
Veal, Blanquette, 197
Veal, Braised Fillet, 169
Veal Chops, 196
Veal Cutlets, Breaded, 193
Veal Goulash, 159
Veal Haricot, 216
Veal and Ham Pie, 165
Veal Loaf, 180
Veal Pot Pie, 172
Venison, Cutlets, 220
Venison, Spiced, 224
Chicken
Casserole, 60
Country Club, 201
Croquettes, 195
Curried, 192
Fried, 61
Fried, Mexican Style, 62
Fried, Swiss Style, 213
Fricassee, Brown, 153
Grilled, 178
Hot Pot, 226
Impanada, 208
A la King, 178
Pie, 171
Planked, 158
Planked, 199
Roast Stuffed, 150
Stewed, 175
Stewed with Olives, 168
Souffle, 163
Supreme, 160
A la Tartare, 60
Other Fowls
Duck, Braised with Turnips, 217
Duckling, Roast, 187
Fowl, Roast with Chestnuts and Mushrooms, 202
Fowl, Pilau, 211
Guinea Hen, Roasted, 168
Guinea, Roast Chicken, 218
Pigeons, Fried, 169
Squab, Stewed, 208
Turkey, Roast, 64
Hare and Rabbit
Belgian en Casserole, 230
Jugged, 149
A la Marengo, 217
Roast, 152
Stewed, 221
P PASTRIES
Cornstarch Pastry, 90
Crisco, Plain, 90
Crisco, New, 90
Flake No. 1, 91
Flake No. 2, 92
Dominion, 93
Hot Water, 93
Puff, 92
Puff, Rough, 93
Sugar for Tartlets, 94
Tip Top, 90
Cobblers and Dumplings
Apple Dumplings, 78
Fig and Apple Cobbler, 226
Peach Cobbler, 204
Pies
Almond Layer, 91
Apple, 166
Apple, 215
Beef Steak and Kidney, 151
Blueberry, 200
Butterscotch, 94
Cherry, 188
Chicken, 171
Chocolate Cream, 218
Cocoanut, 227
Cream, 181
Double, 91
Mince, 225
Orange, 212
Pumpkin, 223
Rhubarb Custard, 94
Shepherd’s, 210
Squash, 224
Veal and Ham, 165
Veal Pot, 172
Washington, 162
Tarts, Etc.
Apple, 160
Apricot, 95
Bakewell, 95
Bartemian, 95
Chestnut, 217
Currant, 94
Fruit, 182
Dominion, 135
Lemon and Apple, 226
Maids of Honor, 190
Pastry Fingers, 230
Peach Delights, 82
Puffs, Orange, 213
Puffs, Raisin, 227
Roly Poly, Cherry, 189
Roly Poly, Raisin, 227
Rhubarb Fanchonettes, 192
Windsor, 201
PUDDINGS
Almond, 192
Almond and Apple, 221
Amber, 210
Apple, Charlotte, 212
Apricot, 196
Baba with Syrup, 222
Baked Indian, 220
Beef Steak, 205
Black Cap, 216
Boston, 230
Bird’s Nest, 165
Bread, 226
Bread, with Cherries, 210
Cabinet, 156
Canned Corn, 179
Caramel Bread, 79
Caramel Rice, 79
Carrot, 79
Cherry Blanc-Mange, 199
Chestnut Dainty, 217
Chocolate, 202
Chocolate Bread, 188
Chocolate Jelly, 80
Chocolate with Macaroons, 209
Coburg, 159
Cocoanut, 219
Conservative, 211
Cottage, 80
Countess, 204
Cranberry, 221
Cup, 192
Date, 222
Eve’s, 229
Farina, 225
Fish, 55
Golden, 219
Graham, 223
Graham, Steamed, 166
St Leonard’s, 204
Macaroon, 201
Macaroni, Baked, 223
Molasses Sponge, 81
Monica, 81
Noodle, 81
Nut, 211
Peach, 199
Pineapple, 82
Plum, English, 229
Plum, Mrs. Vaughn’s, 82
Raisin, 163
Raisin Batter, 213
Raspberry Batter, 191
Rhubarb, 137
Rhubarb, Baked, 78
Rice, 83
Rice, Ground, 193
Snow Balls, 197
Snow Balls, Fruit, 158
Snow Pudding, with Custard, 206
Sultana, 228
Swiss, 177
Walnut, 83
Woodford, 83
Souffles
Brown Bread, 219
Cherry, 195
Cornstarch, 228
Date, 158
Pineapple, 223
Rice, 172
Snow, 193
Squash, 201
Vegetable, 136
Vegetable, 212
S SALADS
Apple, Celery and Nut, 74
Asparagus, 74
Cabbage, 163
Carrot, 186
Celery and Almond, 74
Cheese, 206
Cream Cheese and Pimiento, 154
Daisy, 179
Fruit, 75
Grapefruit, 155
Hungarian, 187
Orange, 150
Orange and Tomato, 75
Pear and Pimiento, 189
Potato and Nut, 75
Potato and Pimiento, 76
Shrimp, 76
Waldorf, 159
Watercress, 190
SANDWICHES
Egg and Anchovy, 85
Fried Egg, 85
Hot Cheese, 211
Hudson, 86
Pimiento Cheese, 86
Rice, 86
Sardine, 87
Tomato, 87
Tomato and Horseradish, 87
SOUPS, Etc.
Artichoke, 157
Asparagus, 47
Bean, Black, 149
Bonne Femme, 228
Cauliflower, 206
Cheese, 48
Chestnut, 207
Crab, 187
Fish, 48
Giblet, 216
Hollandaise, 174
Hotch Potch, 180
Kidney, 176
Lentil, 49
Mulligatawney, 161
Oxtail, 164
Okra, 216
Pepper Pot, 179
Pilau a la Turque, 198
Potato, 175
Princess, 168
Red Pottage, 173
Rice (Thick), 50
Scotch Broth, 164
Spring, 182
Turnip, 185
Turtle, Mock, 176
Verte, 50
White, 172
Bisque
Clam, 167
Lobster, 49
Lobster, 150
Oyster, 209
Chowder
Clam, 206
Corn, 173
Fish, 185
Cream Soups
Corn, a la Creole, 213
Cucumber, 190
Lettuce, 154
Tomato, 48
Puree
Indienne, 185
Norfolk, 49
Peanut, 214
Tapioca, 165
VEGETABLES
Artichokes, 215
Artichokes, Jerusalem, 69
Asparagus Loaf, 177
Asparagus, Italian Style, 209
Asparagus, Plain, 187
Beans, 190
Beans, Baked, 200
Bean Croquettes, 178
Beans, Lima, Curried, 220
Beans, String, 188
Beets, Buttered, 208
Beets, Creamed, 177
Beets, New, 203
Beets, Stuffed, 71
Brussels Sprouts with Crisco, 67
Cabbage, a la Creme, 219
Cabbage, German Sour, 179
Cabbage, Ladies’, 154
Carrot Fritters, 175
Carrots, Glazed, 188
Carrots, a la Poulette, 203
Carrots, Viennese, 72
Celeriac, 217
Colcannon, 67
Corn Creole, 207
Corn Fritters, 68
Corn Okra and Tomatoes, 68
Cauliflower, 207
Cauliflower, Curried, 68
Cauliflower, au Gratin, 155
Cauliflower, Fried, 208
Egg Plant, en Casserole, 69
Eggplant, Fried, 205
Eggplant, Stuffed, 71
Eggplant, Stuffed, 216
Kohl Rabi, Creamed, 203
Lentils and Rice, 67
Lentils, Savory, 70
Lettuce, Stewed, 162
Mushrooms au Gratin, 70
Mushrooms Cooked Under Glass Bells, 154
Mushrooms, Grilled, 164
Onions, Stewed, 202
Onions, Stuffed, 207
Onions, Stuffed with Nuts, 184
Parsnips, Baked, 67
Parsley, Fried, 69
Peas, 186
Peas, Green, a la Maitre d’Hotel, 69
Peppers, Stuffed Green, 162
Potatoes, Anna, 184
Potatoes, Chantilly, 203
Potatoes, Creamed au Gratin, 68
Potato Croquettes, 152
Potatoes, Princess, 170
Potatoes, Franconia, 157
Potatoes, French Fried, 180
Potatoes, Grilled, 215
Potatoes, Hashed Brown, 203
Potatoes, New a la France, 70
Potato Pone, 70
Potato Puffs, 174
Potatoes, Savory, 215
Potato Souffle Canadian Style, 181
Potatoes, Stuffed, 71
Potatoes, Stuffed, 186
Potatoes, Sweet, Baked, 225
Potatoes, Sweet Candied, 153
Potatoes, Sweet Southern Style, 209
Scalloped Pumpkin and Rice, 216
Slaw, Cold, 210
Spinach, a la Creme, 166
Spinach, Martha, 184
Squash, Souffled, 201
Squash, Summer, 194
Succotash, 204
Tomatoes, Baked Stuffed, 208
Tomato Croquettes, 228
Tomatoes, Escalloped, 153
Tomatoes, Grilled, 174
Tomatoes, Stewed, 150
Turnips, Creamed, 170
Turnips, Mashed, 202
Vegetable Souffle, 212
VEGETARIAN DISHES
Asparagus Loaf, 177
Bananas, Devilled, 134
Bean Cutlets, 133
Cauliflower Snow, 134
Craigie Toast, 134
Croquettes Marchette, 135
Duck, Mock, 210
Goose, Mock, 174
Mincemeat, Lemon, 134
Nut Loaf, 212
Nut and Macaroni Savory, 136
Nut Roast, 220
Potato and Nut Croquettes, 136
Potato Sausage, 136
Potato Sefton, 137
Rice a la Maigre, 137
Rice, Spanish, 137
Timbale, Molds, 138
Veal Roast, Mock, 162
Vegetable Souffle, Mixed, 136
Vegetable Pie, 138
MISCELLANEOUS
Bombay Toast, 160
Croutes, a la Marie, 156
Croutes, a la Rosamonde, 156
Macaroni a l’Italienne, 182
Risotto, 155
“_Man’s most important food, fat._”
“_Those who say--‘The old fashioned things are good enough for
us.’_”
“_The difference between substitute and primary._”
“_That ‘Lardy’ taste._”
“_Fry fish, then onions, then potatoes in the same Crisco._”
“_We all eat raw fats._”
“_A woman can throw out more with a teaspoon than a man can
bring home in a wagon._”
“_Hidden flavors._”
“_Keeping parlor and kitchen strangers._”
“_Kosher._”
“_Recipes tested by Domestic Scientists._”
_INTRODUCTION_
The word “fat” is one of the most interesting in food chemistry. It is
the great energy producer. John C. Olsen, A. M., Ph. D., in his book,
“Pure Food,” states that fats furnish half the total energy obtained by
human beings from their food. The three _primary_, solid cooking
fats today are:
[Illustration: _Butter_]
[Illustration: _Lard_]
[Illustration: _Crisco_]
There are numbers of substitutes for these, such as butterine,
oleomargarine and “lard compounds.”
The following pages contain a story of unusual interest to _you_.
For you _eat_.
_The Story of Crisco_
The culinary world is revising its entire cook book on account of the
advent of Crisco, a new and altogether different cooking fat.
Many wonder that any product could gain the favor of cooking experts so
quickly. A few months after the first package was marketed, practically
every grocer of the better class in the United States was supplying
women with the new product.
This was largely because four classes of
people--housewives--chefs--doctors--dietitians--were glad to be shown a
product which at once would make for more _digestible_ foods, more
_economical_ foods, and better _tasting_ foods.
Cooking and History
Cooking methods have undergone a marked change during the past few
years. The nation’s food is becoming more and more wholesome as a
result of different discoveries, new sources of supply, and the
intelligent weighing of values. Domestic Science is better understood
and more appreciated.
People of the present century are fairer to their stomachs, realizing
that their health largely depends upon this faithful and long-suffering
servant. Digestion and disposition sound much the same, but a good
disposition often is wrecked by a poor digestion.
America has been termed a country of dyspeptics. It is being changed to
a land of healthy eaters, consequently happier individuals. Every agent
responsible for this national digestive improvement must be gratefully
recognized.
It seems strange to many that there can be anything _better_ than
butter for cooking, or of greater utility than lard, and the advent of
Crisco has been a shock to the older generation, born in an age less
progressive than our own, and prone to contend that the old fashioned
things are good enough.
But these good folk, when convinced, are the greatest enthusiasts.
Grandmother was glad to give up the fatiguing spinning wheel. So the
modern woman is glad to stop cooking with expensive butter, animal lard
and their inadequate substitutes.
And so, the nation’s cook book has been hauled out and is being
revised. Upon thousands of pages, the words “lard” and “butter” have
been crossed out and the word “Crisco” written in their place.
A Need Anticipated
Great foresight was shown in the making of Crisco.
The quality, as well as the quantity, of lard was diminishing steadily
in the face of a growing population. Prices were rising. “The
high-cost-of-living” was an oft-repeated phrase. Also, our country was
outgrowing its supply of butter. What was needed, therefore, was not a
_substitute_, but something _better_ than these fats, some
product which not only would accomplish as much in cookery, but _a
great deal more_.
When, therefore, Crisco was perfected, and it was shown that here
finally was an altogether _new_ and _better_ fat, cookery
experts were quick to show their appreciation.
In reading the following pages, think of Crisco as a _primary_
cooking fat or shortening with even more individuality (because it does
greater things), than all others.
Man’s Most Important Food, Fat
No other food supplies our bodies with the _drive_, the vigor,
which fat gives. No other food has been given so little study in
proportion to its importance.
Here are interesting facts, yet few housewives are acquainted with
them:
Fat contains more than twice the amount of energy-yielding power or
calorific value of proteids or carbohydrates. One half our physical
energy is from the fat we eat in different forms. The excellent book,
“Food and Cookery for the Sick and Convalescent,” by Fannie Merritt
Farmer, states, “In the diet of children at least, a deficiency of fat
cannot be replaced by an excess of carbohydrates; and that fat seems
to play some part in the formation of young tissues which cannot be
undertaken by _any other constituent of food_....”
The book entitled “The Chemistry of Cooking and Cleaning,” by the two
authorities, Ellen H. Richards and S. Maria Elliott, states that the
diet of school children should be regulated carefully with the fat
supply in view. Girls, especially, show at times a dislike for fat. It
therefore is necessary that the fat which supplies their growing bodies
with energy should be in the purest and most inviting form and should
be one that their digestions _welcome_, rather than repel.
[Illustration]
The first step in the digestion of fat is its melting. Crisco melts
at a lower degree of heat than body temperature. Because of its low
melting point, thus allowing the digestive juices to mix with it, and
because of its vegetable origin and its purity, Crisco is the easiest
of all cooking fats to digest.
When a fat smokes in frying, it “breaks down,” that is, its chemical
composition is changed; part of its altered composition becomes a
non-digestible and irritating substance. The best fat for digestion
is one which does _not_ decompose or break down at frying
temperature. Crisco does not break down until a degree of heat is
reached _above_ the frying point. In other words, Crisco does not
break down at all in normal frying, because it is not necessary to
have it “smoking hot” for frying. No part of it, therefore, has been
transformed in cooking into an irritant. That is one reason why the
stomach welcomes Crisco and carries forward its digestion with ease.
Working Towards an Ideal
A part of the preliminary work done in connection with the development
of Crisco, described in these pages, consisted of the study of the
older cooking fats. The objectionable features of each were considered.
The good was weighed against the bad. The strength and weakness of each
was determined. Thus was found what the ideal fat should possess, and
what it should _not_ possess. It must have every good quality and
no bad one.
After years of study, a process was discovered which made possible the
ideal fat.
The process involved the changing of the composition of vegetable food
oils and the making of the richest fat or solid _cream_.
The Crisco Process at the first stage of its development gave, at
least, the basis of the ideal fat; namely, a pure _vegetable_
product, differing from all others in that absolutely no animal fat had
to be added to the vegetable oil to produce the proper stiffness. This
was but one of the many distinctive advantages sought and found.
Not Marketed Until Perfect
It also solved the problem of eliminating certain objectionable
features of fats in general, such as rancidity, color, odor, smoking
properties when heated. These weaknesses, therefore, were not a part of
this new fat, which it would seem was the parent of the Ideal.
Then after four years of severe tests, after each weakness was replaced
with strength the Government was given this fat to analyze and
classify. The report was that it answered to none of the tests for fats
already existing.
A Primary Fat
It was neither a butter, a “compound” nor a “substitute,” but _an
entirely new product_. A _primary_ fat.
In 1911 it was named Crisco and placed upon the market.
Today you buy this rich, wholesome cream of nutritious food oils in
sanitary tins. The “Crisco Process” alone can produce this creamy white
fat. No one else can manufacture Crisco, because no one else holds the
secret of Crisco and because they would have no legal right to make it.
Crisco is Crisco, and nothing else.
Finally Economical
At first, it looked very much as if Crisco must be a high-priced
product. It cost its discoverers many thousands of dollars before ever
a package reached the consumer’s kitchen.
Crisco was not offered for sale as a _substitute_, or for
housewives to buy only to save money. The chief point emphasized
was, that Crisco was a richer, more wholesome food fat for cooking.
Naturally, therefore, it was good news to all when Crisco was found
also to be more economical.
Crisco is more economical than lard in another way. It makes richer
pastry than lard, and one-fifth less can be used. Furthermore it can
be used over and over again in frying all manner of foods, and because
foods absorbs so little, Crisco is in reality more economical even than
lard of _mediocre_ quality. The _price_ of Crisco is lower
than the average price of the best pail lard throughout the year.
Crisco’s Manufacture
[Illustration: COOLING IN A ROOM WITH GLASS WALLS]
It would be difficult to imagine surroundings more appetizing than
those in which Crisco is manufactured. It is made in a building devoted
exclusively to the manufacture of this one product. In sparkling bright
rooms, cleanly uniformed employees make and pack Crisco.
[Illustration: FILLING BY MACHINERY]
The floors are of a special tile composition; the walls are of white
glazed tile, which are washed regularly. White enamel covers metal
surfaces where nickel plating cannot be used. Sterilized machines
handle the oil and the finished product. No hand touches Crisco until
in your own kitchen the sanitary can is opened, disclosing the smooth
richness, the creamlike, appetizing consistency of the product.
[Illustration: AUTOMATIC LABELING]
The Banishment of That “Lardy” Taste in Foods
It was the earnest aim of the makers of Crisco to produce a strictly
_vegetable_ product without adding a hard, and consequently
indigestible animal fat. There is today a pronounced partiality from
a health standpoint to a vegetable fat, and the lardy, greasy taste
of food resulting from the use of animal fat never has been in such
disfavor as during the past few years.
So Crisco is absolutely _all_ vegetable. No stearine, animal or
vegetable, is added. It possesses no taste nor odor save the delightful
and characteristic aroma which identifies Crisco, and is suggestive of
its purity.
Explanation of “Hidden” Food Flavors
[Illustration]
When the dainty shadings of taste are over-shadowed by a “lardy”
flavor, the _true_ taste of the food itself is lost. We miss the
“hidden” or _natural_ taste of the food. Crisco has a peculiar
power of bringing out the very best in food flavors. Even the simplest
foods are allowed a delicacy of flavor.
[Illustration]
Take ginger bread for example: The real _ginger_ taste is there.
The true _molasses_ and spice flavors are brought out.
Or just plain, every-day fried potatoes; many never knew what the real
_potato_ taste was before eating potatoes fried in Crisco.
Fried chicken has a newness of taste not known before.
New users of Crisco should try these simple foods first and later take
up the preparation of more elaborate dishes.
Butter, Ever Popular
For seasoning in cooking, the use of butter ever will be largely a
matter of taste. Some people have a partiality for the “butter flavor,”
which after all is largely the salt mixed with the fat. Close your
eyes and eat some fresh unsalted butter; note that it is practically
tasteless.
[Illustration]
Crisco contains richer food elements than butter. As Crisco is richer,
containing no moisture, one-fifth or one-fourth less can be used in
each recipe.
Crisco always is uniform because it is a manufactured fat where quality
and purity can be controlled. It works perfectly into any dough, making
the crust or loaf even textured. It keeps sweet and pure indefinitely
in the ordinary room temperature.
Keep Your Parlor and Your Kitchen Strangers
Kitchen odors are out of place in the parlor. When frying with
Crisco, as before explained, it is not necessary to heat the fat to
_smoking_ temperature. Ideal frying is accomplished without
bringing Crisco to its smoking point. On the other hand, it is
necessary to heat lard “smoking hot” before it is of the proper frying
temperature. Remember also that, when lard smokes and fills the house
with its strong odor, certain constituents have been changed chemically
to those which irritate the sensitive membranes of the alimentary canal.
[Illustration: _The Lard Kitchen._
_The Crisco Kitchen--No Smoke._]
Crisco does not smoke until it reaches 455 degrees, a heat higher
than is necessary for frying. You need not wait for Crisco to smoke.
Consequently the house will not fill with smoke, nor will there be
black, burnt specks in fried foods, as often there are when you use
lard for frying.
Crisco gives up its heat very quickly to the food submerged in it and a
tender, brown crust almost _instantly_ forms, allowing the inside
of the potatoes, croquettes, doughnuts, etc., to become _baked_,
rather than soaked.
[Illustration: Fry this--]
[Illustration: Then this--]
[Illustration: Then this--in the same Crisco]
The same Crisco can be used for frying fish, onions, potatoes, or any
other food. Crisco does not take up food flavors or odors. After frying
each food, merely strain out the food particles.
We All Eat Raw Fats
The shortening fat in pastry or baked foods, is merely distributed
throughout the dough. No chemical change occurs during the baking
process. So when you eat pie or hot biscuit, in which animal lard is
used, _you eat raw animal lard_. The shortening used in all baked
foods therefore, should be just as pure and wholesome as if you were
eating it like butter upon bread. Because Crisco digests with such
ease, and because it is a pure vegetable fat, all those who realize the
above fact regarding pastry making are now won over to Crisco.
A hint as to Crisco’s purity is shown by this simple test: Break open
a hot biscuit in which Crisco has been used. You will note a sweet
fragrance, which is most inviting.
A few years ago if you had told dyspeptic men and women that they
could eat pie at the evening meal and that distress would not follow,
probably they would have doubted you. Hundreds of instances of Crisco’s
healthfulness have been given by people, who at one time have been
denied such foods as pastry, cake and fried foods, but who _now_
eat these rich, yet digestible Crisco dishes.
You, or any other normally healthy individual, whose digestion does not
relish greasy foods, can eat rich pie crust. The richness is there, but
not the unpleasant after effects. Crisco digests _readily_.
The Importance of Giving Children Crisco Foods
A good digestion will mean much to the youngster’s health and
character. A man seldom seems to be stronger than his stomach, for
indigestion handicaps him in his accomplishment of big things.
As more attention is given to _present_ feeding, less attention
need be given to _future_ doctoring.
Equip your children with good stomachs by giving them wholesome Crisco
foods--foods which digest with ease.
They may eat the rich things they enjoy and find them just as
digestible as many apparently simple foods, if Crisco be used properly.
They may eat Crisco doughnuts or pie without being chased by
nightmares. Sweet dreams follow the Crisco supper.
The Great Variety of Crisco Foods
There are thousands of Crisco dishes. It is impossible to know the
exact number, because Crisco is used for practically every cooking
purpose. Women daily tell us of new uses they have found for Crisco.
Many women _begin_ by using Crisco in simple ways, for frying,
for baking, in place of lard. Soon, however, they learn that Crisco
_also_ takes the place of butter. “Butter richness without butter
expense,” say the thousands of Crisco users.
Tasty scalloped dishes, salad dressing, rich pastry, fine grained cake,
sauces and hundreds of other dishes, where butter formerly was used,
now are prepared with Crisco.
“A Woman Can Throw Out More with a Teaspoon Than
a Man Can Bring Home in a Wagon”
[Illustration]
Kitchen expense comes by the _spoonful_. Think of the countless
spoonfuls of expensive butter used daily, where economical Crisco would
accomplish the same results at one-third the cost.
It should be remembered that one-fifth less Crisco than butter may be
used, because Crisco is _richer_ than butter. The moisture, salt and
curd which butter contains to the extent of about 20 per cent are not
found in Crisco, which is _all_, (100 per cent) shortening.
Remember also that Crisco will average _a lower price per pound
throughout the year than the best pail lard_. And you can use less
Crisco than lard, which is a further saving.
Brief, Interesting Facts
Crisco is being used in an increasing number of the better class
hotels, clubs, restaurants, dining cars, ocean liners.
Crisco has been demonstrated and explained upon the Chautauqua platform
by Domestic Science experts, these lectures being a part of the regular
course.
Domestic Science teachers recommend Crisco to their pupils and use it
in their classes and lecture demonstrations. Many High Schools having
Domestic Science departments use Crisco.
Crisco has taken the place of butter and lard in a number of hospitals,
where purity and digestibility are of _vital_ importance.
[Illustration: Hospital Dietetic Class]
Crisco is Kosher. Rabbi Margolies of New York, said that the Hebrew
Race had been waiting 4,000 years for Crisco. It conforms to the strict
Dietary Laws of the Jews. It is what is known in the Hebrew language as
a “parava,” or neutral fat. Crisco can be used with both “milchig” and
“fleichig” (milk and flesh) foods.
Campers find Crisco helpful in many ways. Hot climates have little
effect upon its wholesomeness.
It is convenient; a handy package to pack and does not melt so quickly
in transit. One can of Crisco can be used to fry fish, eggs, potatoes
and to make hot biscuits, merely by straining out the food particles
after each frying and pouring the Crisco back into the can to harden to
proper consistency before the biscuit making.
Practically every grocer who has a good trade in Crisco, uses it in his
own home.
Crisco is sold by net weight. You pay _only_ for the Crisco--not
the can. Find the net weight of what you have been using.
Bread and cake keep fresh and moist much longer when Crisco is used.
[Illustration]
Women have written that they use empty Crisco tins for canning
vegetables and fruits, and as receptacles for kitchen and pantry use.
Crisco’s Manufacture Scientifically Explained
To understand something of the Crisco Process, it is necessary first to
know that there are three main constituents in all the best edible oils.
Linoline,
Oleine,
Stearine.
The chemical difference between these three components is solely in the
percentage of hydrogen contained, and it is possible by the addition of
hydrogen, to transform one component into another.
Though seemingly so much alike, there is a marked difference in the
physical properties of these components.
Linoline which has the lowest percentage of hydrogen, is unstable and
tends to turn rancid.
Oleine is stable, has no tendency to turn rancid and is easily digested.
Stearine is both hard and digestible.
The Crisco process adds enough hydrogen to change almost all the
linoline into nourishing digestible oleine.
Mark well the difference in manufacture between Crisco and lard
compounds. In producing a lard compound, to the linoline, oleine and
stearine of the original oil is added more stearine (usually animal),
the hard indigestible fat, in order to bring up the hardness of the
oil. The resultant compound is indigestible and very liable to become
rancid.
* * * * *
The following pages contain 615 recipes which have been tested by
Domestic Science Authorities in the Cooking Departments of different
colleges and other educational institutions, and by housewives in their
own kitchens. Many have been originated by Marion Harris Neil and
_all_ have been tested by her.
We have undertaken to submit a comprehensive list of recipes for your
use, which will enable you to serve menus of wide variety.
We hope that you have enjoyed reading this little volume and that you
will derive both help and satisfaction from the recipes.
We will go to any length to help you in the cause of Better Food. We
realize that women must study this product as they would any other
altogether new article of cookery, and that the study and care used
will be amply repaid by the palatability and healthfulness of all
foods. A can of Crisco is no Aladdin’s Lamp, which merely need be
touched by a kitchen spoon to produce magical dishes. But _any_
woman is able to achieve excellent results by mixing thought with
Crisco.
Let us know how you progress.
Yours respectfully,
The Procter & Gamble Distributing Co.
OF CANADA, LTD.
_Things to Remember in Connection with These Recipes_
No need for Crisco to occupy valuable space in the refrigerator. In
fact, except in most unusual summer heat, it will be of a better
consistency outside the refrigerator. Crisco keeps sweet indefinitely,
summer and winter, at ordinary room temperature.
In making sauces, thoroughly blend the flour and Crisco before adding
the milk.
[Illustration: _Use level measurements_]
In using melted Crisco in boiled dressing, croquettes, rolls, fritters,
etc., be sure that the melted Crisco is cooled sufficiently so that the
hot fat will not injure the texture of the foods.
When using in place of butter, add salt in the proportion of one level
teaspoonful to one cup of Crisco.
Remember that Crisco, like butter, is susceptible to cold. It readily
becomes hard. In creaming Crisco in winter use the same care as when
creaming butter. Rinse pan in boiling water and have the Crisco of
the proper creaming stiffness before using. Unlike butter, however,
Crisco’s purity is not effected by weather. It remains sweet and pure
indefinitely without refrigeration.
In deep frying, do not wait for Crisco to smoke. (See page 35.)
_Remember That_--
_When pie crust is tough_: It is possible you have not used Crisco
properly. Perhaps the measurements were not correct. Perhaps the water
was too warm, or the dough was handled too much. Shortening cannot make
pastry tough.
_When fried foods absorb_: It is because Crisco is not hot enough,
or because you have not used enough Crisco. Use plenty and the raw
foods, if added in small quantities, will not reduce the heat of the
fat. The absorption in deep Crisco frying should be less than that of
another fat.
_When cake is not a success_: It is not the fault of the Crisco.
Either too much was used, the oven heat not perfectly controlled or
some important ingredient was used in the wrong proportion. Crisco
should be creamed with the sugar more thoroughly than butter, as Crisco
contains no moisture to dissolve the sugar.
_When cake or other food is not flavory_: Salt should have been
added to the Crisco, for Crisco contains no salt.
_When there is smoke in the kitchen_: Crisco has been burned or
heated too high for frying. Or some may have been on the _outside_
of the pan or kettle.
_When Crisco is too hard_: Like butter, it is susceptible to heat
and cold. Simply put in a warmer place.
_Hints to Young Cooks_
_Also, How to Choose Foods, Methods of Cooking, Cooking Time Table,
The Art of Carving_, by MARION HARRIS NEIL.
Before commencing to cook, look up the required recipe, read and think
it out. Note down on a slip of paper the materials and quantities
required. Collect all utensils and materials required before
commencing. Success in cookery depends on careful attention to every
detail from start to finish. Quantities, both liquid and dry, should
be exact. Small scales and weights should form part of the kitchen
equipment where possible, and the measuring cups cost so little that no
one need be without them.
=Throughout this book
the measurements are level=
_How to Choose Foods_
Money can be spent to infinitely better advantage in the store, than by
giving orders at the door, by phone or mail. Every housekeeper knows
how large a proportion of the housekeeping money is swallowed up by the
butcher’s bill, so that with the meat item careful selection is most
necessary in order to keep the bills within bounds.
In choosing meat of any kind the eye, the nose and the touch really are
required, although it is not appetizing to see the purchaser use more
than the eye.
Beef
In choosing meat it should be remembered that without being actually
unwholesome, it varies greatly in quality, and often an inferior joint
is to be preferred from a first class beast to a more popular cut from
a second class animal. To be perfect the animal should be five or six
years old, the flesh of a close even grain, bright red in color and
well mixed with creamy white fat, the suet being firm and a clear
white. Heifer meat is smaller in the bone and lighter in color than ox
beef. Cow beef is much the same to look at as ox beef, though being
older it is both coarser in the grain and tougher; bull beef, which is
never seen however, in a first class butcher’s may be recognized by the
coarseness and dark color of the flesh, and also by a strong and almost
rank smell.
Mutton
To be in perfection, mutton should be at least four, or better five
or six years old, but sheep of this age are rarely if ever, met with
now-a-days, when they are constantly killed under two years. To know
the age of mutton, examine the breast bones; if these are all of a
white gristly color the animal was four years old or over, while the
younger it is the pinkier are the bones, which, in a sheep of under a
year, are entirely red.
Good mutton should be of a clear dark red, the fat firm and white, and
not too much of it; when touched the meat should feel crisp yet tender.
If the fat is yellow and the lean flabby and damp, it is bad. A freshly
scraped wooden skewer run into the meat along the bone will speedily
enable anyone to detect staleness. For roasting mutton scarcely can be
hung too long, as long as it is not tainted; but for boiling it must
not be kept nearly so long or the meat will be of a bad color when
cooked.
Lamb
The freshness of lamb is comparatively easy to distinguish, as if fresh
the neck vein will be a bright blue, the knuckles stiff, and the eyes
bright and full.
Veal
Veal is at its best when the calf is from three to four months old.
The meat should be of a close firm grain, white in color and the fat
inclining to a pinkish tinge. Veal is sometimes coarser in the grain,
and redder in the flesh, not necessarily a mark of inferiority, but
denoting the fact that calf has been brought up in the open. Like all
young meat, veal turns very quickly, therefore it never should hang
more than two or three days. In choosing veal always examine the suet
under the kidney; if this be clammy and soft, with a faint odor, the
meat is not good, and always reject any that has greenish or yellowish
spots about it. The head should be clean skinned and firm, the eyes
full and clear, the kidneys large and well covered with fat, the liver
a rich dark clear color, free from any spots or gristle, while the
sweetbreads should be firm, plump, of a delicate color, and free from
strings.
Pork
The flesh of pork, when in good condition, is a delicate pinky white,
with a close fine grain; the fat, which should not be too abundant, of
a white color, very faintly tinged with pink; the skin should be thin
and elastic to the touch, and the flesh generally cool, clean, and
smooth looking; if, on the contrary, the flesh is flabby and clammy
when touched, it is not fresh.
Pork, like all white meat, is quick to taint, and never should be kept
long before cooking. If you have the slightest doubt about pork, it is
best to reject it, for unlike other meat which may be quite wholesome
and usable, though not of precisely prime quality, pork _must_ be
in really first class condition to be wholesome, and therefore it is
impossible to be too particular in the choice of it. Always if possible
look at the tongue, for, as in beef, this is a very fair criterion of
the condition of the animal; a freshly scraped new wooden skewer run
into the meat along the bone is a good test of the freshness of the
pork, and be careful especially to examine the fat, for if there be
little kernels in it the pork is “measly,” a very common disease among
pigs, and one particularly unwholesome to the consumer.
Pigs for fresh pork should be of medium size, not over fat, and under a
year old. Pigs destined to become bacon are usually older and larger.
Sucking pigs should be small, and are best when about three weeks old.
A sucking pig should be cooked as soon as possible after it is killed,
as it taints very quickly; unless fresh, no care in the cooking will
make the crackling crisp, as it should be.
Ham--Bacon
Good bacon has the lean of a bright pink and fine in the grain, while
the fat is white and firm. If the lean is high colored, it probably has
been over salted and is old besides, and in consequence will be hard
and salty; while if there be yellow marks in the fat, and a curious,
rather musty smell, it will have an unpleasant taste. In choosing a
ham always run a clean knife or skewer in at the knuckle, and also at
the center; if it comes out clean and smelling sweet, the ham is good;
but if out of order the blade of the knife will be smeared and greasy
looking, and have a disagreeable, strong odor.
Venison
The condition of venison is judged chiefly by the fat, which should be
a clear creamy white color, and close in texture. Always try venison
by running a sharp knife along the haunch bone, which is usually the
first to turn; if, in taking it out, the knife has a blackish-green
look and an unpleasant odor, the meat is tainted, and unfit for use.
Venison requires to be kept a considerable time before it is in proper
condition, and needs great care in its management. It must be examined
carefully every day, and if there is the slightest doubt, it should be
washed in lukewarm milk and water, then dried in clean cloths, and when
perfectly dry, should be covered thickly all over with ground ginger
and pepper; when required for use, dust off the pepper and ginger,
and wash the meat in a little lukewarm water, and dry it thoroughly.
Venison, like mutton, improves with age, and this can be judged by the
condition of the hoof, which in a young animal has a small, smooth
cleft, while in an old one it is deeply cut and rugged. The haunch is
the prime joint, its perfection depending on the greater or less depth
of the fat on it. The neck and shoulder also are very good. They are
used chiefly for stews or pies.
Hares and Rabbits
A hare when fresh killed is stiff and red; when stale, the body is
supple and the flesh in many parts black. If the hare be old the ears
will be tough and dry, and will not tear readily. Rabbits may be judged
in the same manner. In both, the claws should be smooth and sharp. In
a young hare the cleft in the lip is narrow, and the claws are cracked
readily if turned sideways.
Poultry
Poultry to be perfect, should have just reached their full growth (the
only exceptions to this are “spring chickens,” ducklings, goslings,
etc., which are considered delicacies at certain seasons); they should
be plump, firm fleshed, and not over fatted. Over-fed fowls are often
a mass of greasy fat, which melts in the cooking and spoils the flavor
of the bird. A hen is at her best just before she begins to lay; her
legs should be smooth, her comb small, bright, and soft. A young cock
has the comb full, bright colored, and smooth, the legs smooth, the
spurs short, and in both the toes should break easily when turned back,
and the weight of the birds should be great in proportion to their
size. Contrary to the practice with game, poultry never should be kept
long, as they turn easily, and are spoilt if the least high. They also
require longer cooking, in proportion to their size, than game, and
never should be underdone. Dark-legged fowls are best for roasting, as
their flesh is moister and better flavored cooked in this way than the
white-legged ones, which from their greater daintiness of appearance
are to be preferred for boiling.
_Turkeys_ should be plump, white-fleshed, young, the legs plump and
firm, black and smooth, with (in the cock) short spurs, the feet
soft and supple; the eyes should be full and clear, the neck long,
and the wattles of a bright color. A hen turkey is best for boiling.
Like fowls, an old turkey is fit for nothing but the stewpan or the
stockpot. Turkeys require hanging for at least a week, though they must
never be “high” or “gamey.”
_Geese_ always should be chosen young, plump, and full breasted, a
white skin, a yellow smooth bill, the feet yellow and pliable. If the
feet and bill are red and hard, and the skin hairy and coarse, the bird
is old. Geese should be hung for a few days. Ducks, like geese, should
have yellow, supple feet; the breasts full and hard, and the skin
clear. Wild ducks should be fat, the feet small, reddish, and pliable,
the breast firm and heavy. If not fresh, there will be a disagreeable
smell when the bill is open. The male is generally the more expensive,
though the female is usually more delicate in flavor.
_Pigeons_ always should be young and extremely fresh, and when so,
they are plump and fat, with pliable smooth feet.
NOTE--In selecting game pluck a few feathers from the under part of
the leg; if the skin is not discolored the bird is fresh. The age may
be known by placing the thumb into the beak, and holding the bird up
with the jaw apart; if it breaks it is young; if not, it is old, and
requires longer keeping before cooking to be eatable.
_Guinea-fowl_ are judged like poultry, but require hanging for some
time.
Fish
Fish in good condition usually is firm and elastic to the touch, eyes
bright and prominent, gills fresh and rosy. If the fish is flabby, with
sunken eyes, it either is stale or out of condition.
_Salmon_ should have a small head and tail, full thick shoulders, clean
silvery scales, and its flesh of a rich yellowish pink. When quite
fresh there is a creamy curd between the flakes, which are stiff and
hard; but if kept this melts, softening the flesh and rendering it
richer, but at the same time less digestible.
_Trout_, in spite of the difference in size, may be judged by the
same rule as salmon. However, it will not bear keeping, deteriorating
rapidly.
_Cod_, unlike salmon, should have a large head and thick shoulders; the
flesh being white and clear, and separating easily into large flakes,
the skin clean and silvery. Most people consider cod improves by being
kept for a day or two and very slightly salted.
_Herrings_ must be absolutely fresh to be good, and when in this state
their scales shine like silver. If kept over long their eyes become
suffused with blood.
_Mackerel_ also must be quite fresh. They never should be bought
if either out of condition or season. If fresh they are peculiarly
beautiful fish, their backs of an iridescent blue green barred with
black, and their bellies of a pearly whiteness.
_Smelts_ should be stiff and silvery, with a delicate perfume faintly
suggestive of cucumber.
_Halibut_ is a wholesome fish. It should be middling size, thick and of
a white color.
_Lobsters, Crabs, Prawns, and Shrimps_ are stiff, and with the tails
tightly pressed against the body. With the former, weight is a great
guide, as the heavier they are the better; but if there be the least
sign of wateriness, they should be rejected at once.
Vegetables
Green vegetables always are at their best when cheapest and most
plentiful. Out of season they never have the same flavor, however
well they may be grown. Excepting artichokes, all summer vegetables,
as lettuce, peas, beans, and asparagus should be cooked as soon as
possible after gathering. The freshness of most vegetables may be
ascertained easily by taking a leaf or a pod between the fingers.
If fresh this will snap off short and crisp, while if stale it will
be limp and soft. It is an economy to buy winter vegetables, such
as carrots, parsnips, turnips, beets, celery, and potatoes in large
quantities, if you have storage room, as if buried in sand and kept
from the frost they may be kept a considerable time. Onions should be
kept hung up in a cool, dry place. If allowed to sprout the flavor
becomes rank and coarse.
Eggs
A mode of ascertaining the freshness of eggs is to hold them before a
lighted candle or to the light, and if the egg looks clear, it will be
tolerably good; if thick, it is stale; and if there is a black spot
attached to the shell, it is worthless. No egg should be used for
culinary purposes with the slightest taint in it, as it will render
perfectly useless those with which it has been mixed. Eggs may be
preserved, however, for a considerable time without any further special
precaution than that of keeping them in a cool place. A very effective
method of preserving eggs for winter use is to rub a little melted
Crisco over each to close the pores, and then to pack the eggs in bran,
salt or sawdust, not allowing them to touch each other.
_Methods of Cooking_
There are seven chief methods of cooking meat--roasting, boiling,
baking, stewing, frying, broiling and poaching.
The first three are most suitable for joints weighing four pounds or
more, but not satisfactory for smaller pieces which are liable to
become hard and flavorless by the drying up or loss of their juices.
Of the other three methods, stewing may be applied to fairly large and
solid pieces, but it is better for smaller thin ones, while frying and
broiling can be used only for steaks, chops, and similar cuts.
Braising and steaming are combinations and modifications of these
methods.
Roasting
Roasting is one of the oldest methods of cooking on record, and still
remains the favorite form of cooking joints of meat or birds. The
success of every method of cooking depends largely upon the correct
management of the fire. In roasting, this is particularly the case,
as a clear, brisk and yet steady fire is needed. To roast a joint it
should be placed before great heat for the first ten minutes and then
allowed to cook more slowly. The great heat hardens the outside of the
meat and keeps in the juices. If allowed to cook quickly all the time
the meat is likely to be tough. The fire should be bright and clear.
The joint should be basted about every ten minutes, as this helps to
cook it, keeps it juicy and improves the flavor. The time allowed is
fifteen minutes for every pound, twenty minutes over for beef and
mutton; for veal and pork twenty minutes for every pound and thirty
minutes over.
Oven Roasting
Roasting in the oven of ordinary coal stoves or ranges is not
considered so good as roasting before an open fire; nevertheless it
may be said safely that the greatest part of meat roasting is done in
close ovens. It appears, from various experiments that meat roasted or
baked in a close oven loses rather less of its weight than if roasted
by an open fire.
The excellence of a roast depends to a great extent upon the amount of
basting it receives.
Some cooks season a joint before it is cooked, while others season it
with salt and pepper just before it is served. There is a difference of
opinion as to which is the more correct way of the two. Meat of newly
killed animals requires longer cooking than meat which has been hung
for a time.
In warm weather joints require slightly less time for roasting than in
cold.
Boned and rolled or stuffed meats require longer cooking than the
same joints would if neither rolled nor stuffed. The meat of young
animals and that of old ones requires different treatment. As a rule
young flesh, containing less fibrine, requires longer cooking. White
meat, such as pork, veal and lamb, always should be well cooked and
never must be served rare. The exact time and process of roasting
must be left to the good management of the cook, who must be guided
by circumstances and conditions. The cook’s business is to serve the
joint as full of nourishing qualities as possible. Though roasting is
considered one of the easiest and most simple processes of cookery, it
really requires quite as much attention to obtain perfect results as is
necessary to prepare so-called “made” dishes, the recognized test for
good cooks.
Boiling
Boiling (of fresh meat).--This is cookery by immersion in boiling
liquid, which after a few minutes is reduced to simmering. The object
of the high temperature at first is to harden the surface albumen and
so seal the pores and prevent the escape of the juices. If continued
too long, this degree of heat would tend to toughen the joint
throughout; after the first few minutes, therefore, the heat must be
reduced to about 180° F. The pan used for boiling meat should be only
just large enough to hold the joint, and the quantity of liquid no
more than is required to cover it. For the boiling of salt meat the
general rule of first hardening the surface is not to be followed. The
salting of meat withdraws a large proportion of its juices, while at
the same time the salt hardens the fibres, and this hardness would be
intensified by extreme heat. Very salt meat sometimes is soaked in cold
water to extract some of the salt, but whether this is done or not,
the rule for boiling salt meat is to immerse it in cold or tepid water
and bring slowly to boiling point; boil for five minutes to seal the
pores and prevent any further loss of juice, then reduce to 180° F.,
and maintain a uniform temperature till the meat is cooked. Salt meat
takes longer to cook than fresh meat, and the saltness may be qualified
by boiling vegetables with the meat, turnips especially being useful
for this purpose.
Baking
The actual differences between roasting and baking are not great, the
terms being frequently interchanged. Meat loses rather less weight when
baked than when roasted, but the flavor of meat is inferior and less
developed. The heat of an oven being steadier, baking takes somewhat
less time than roasting. In a gas oven having an open floor the current
of air is not impeded, and such baking very nearly approaches roasting,
and the flavor generally is acknowledged to be the same.
Stewing
Stewing is cooking slowly with a small quantity of liquid in a covered
vessel. The method is specially suitable for the coarser and cheaper
parts of meat, which are rendered tender without loss of their juices.
The usual plan is to make a gravy flavored and colored to suit the
stew, and after the ingredients are well blended and cooked to lay
the meat in the boiling liquid. After about two minutes boiling, the
temperature is reduced to simmering, about 160° F., a lower temperature
than that required for a large joint of “boiled” meat. The time depends
greatly on the quality of the meat, but none will stew satisfactorily
in less than from one and a half to two hours, and the longer allowance
is to be preferred.
Broiling
Broiling, sometimes called grilling, is cooking by the direct action
of fire brought almost into contact with the meat. The outer surface
is burned or seared, the albumen hardened and the juices, which have a
tendency to escape on the side turned from the heat, are retained in
the meat by frequent turning. The fire for broiling must be very clear,
intensely hot and high in the grate. The utensil required for broiling
is a gridiron, the bars of which are greased and heated to prevent
sticking and subsequent tearing of the meat. The gridiron is laid quite
close over the heat, so that the lower surface is dried and hardened at
once.
The meat must be turned at very short intervals before the juices have
been driven from the heat to the opposite surface. If once allowed to
reach the surface, they will be thrown off in turning and lost, the
meat being correspondingly impoverished. By constant turning the juices
are kept moving backwards and forwards, and the meat remains moist and
full of flavor. Each side should be exposed to the fire about three
times, and it is not desirable to use meat less than one inch or more
than one and a half to two inches thick for the purpose.
The thinner pieces should have even greater heat applied than the thick
ones, as the longer thin ones are exposed to the fire the more dry
and tasteless they become, while the thicker pieces may be slightly
withdrawn after thoroughly hardening the surface and cooked rather more
slowly that the heat may penetrate to the center. The frequent turning
must be continued, or the juices will reach the hardened outer fibres,
soften them, and escape.
If a double broiler is used the turning is managed easily, but with a
single gridiron care must be taken not to puncture the meat by using
a fork. Steak tongs are made for the purpose of lifting and turning
broiled meat, but a spoon or a spoon and knife will answer. A single
rim of fat on the chop or steak will tend to keep the edge moist and
baste the meat, but too much will cause flame to rise in continuous
jet, making the surface smoky. If there is absolutely no fat on the
piece to be broiled, morsels of finely chopped suet may be occasionally
thrown into the fire, so the sudden spurt of flame from this source
leaves a deposit of fat on the meat which improves the flavor, and,
without softening the albumen, prevents its becoming uneatably hard and
dry.
Frying
Frying may be looked on as a derivative of broiling, and passes by
easy stages, from broiling on a slightly greased metal plate, or
_sautéing_ in a shallow pan in a small quantity of Crisco, to
cooking by actual immersion into a bath of hot fat. In a house where
small and delicately made dishes are in demand, and where variety
in the re-dressing of cold meats has to be studied, this frying in
deep fat is one of the cook’s most needed accomplishments. Though
exceedingly easy to do well, it is also exceedingly easy to do badly.
Deep fat frying, which means submerging the food in the fat, is far
superior to shallow or saute frying, and can be done most economically
with Crisco. Little is absorbed by the foods, and the Crisco does not
take up the odor or flavor of the food which is fried in it. This
characteristic makes it possible to use Crisco for frying one article
of food after another.
Use _plenty_ of Crisco for frying. The temperature of the hot
Crisco then will be but little lowered when the food is added. There is
little absorption and what is left may be used for _all_ frying,
merely by straining out food particles after each frying.
Sufficient Crisco should be put into the pan to fill it about
two-thirds full. From two to three pounds for a pan eight inches
in diameter will not be too much. Into this pan or kettle a wire
“frying-basket” should fit quite loosely, the basket measuring quite an
inch less across the top than the pan.
Let Crisco get hot gradually in the pan. Do not put into an already hot
container. No fat should be treated in this manner.
Do Not Wait for Crisco to Smoke
Heat Crisco until a crumb of bread becomes a golden brown in
60 seconds for raw dough mixtures, as crullers, fritters, etc.
40 seconds for cooked mixtures, as croquettes, codfish balls, etc.
20 seconds for French fried potatoes.
Seconds may be counted thus: one hundred and one, one hundred and two,
etc.
The fat may be tested also by dropping into it a little piece of the
article to be cooked. When it rises to the top, bubbles vigorously and
browns quickly, the fat is hot enough.
When prepared, the foods must be placed in the basket, not too many at
a time or too close together, and then lowered gently into the fat.
They generally will sink to the bottom for a minute or two, and only
float when they have begun to brown. When a bright golden brown, take
up the basket and let the fried things drain in it, over the hot fat,
for a few seconds. Then take them out gently one by one, and lay them
on a sheet of brown or kitchen paper.
The draining over the pan is one of the principal things to attend to;
if this be neglected, the fat will cling about the fried things, making
them both look and taste greasy, whereas if properly drained in the
basket to begin with, they will afterwards scarcely mark the paper.
When, as is sometimes the case, no frying basket is used, each thing
fried should be drained between a spoon and the edge of the pan.
To Clarify
It is economy to use three pounds in the kettle, clarifying the fat
when it is put away. To clarify Crisco, take that which has been used
for deep frying and when it has cooled, but not solidified, strain
through a double thickness of cheese cloth, replace kettle on stove,
drop several slices of potato into the Crisco and reheat. When the
potatoes are golden brown, take out and pour the Crisco back into the
tin. With this little care, fish, oysters, onions, chops, fritters,
doughnuts, etc., may be fried over and over again in the same Crisco.
The dry or saute method of frying is less satisfactory, in that it
is difficult even after much practice to produce a uniformly colored
surface. A small quantity of fat only is needed, and where the fat,
i. e., the heat, ends, a crack is formed in the outer coat, through
which flavor escapes and fat enters; the appearance also is rendered
unsightly. Flat fish can be fried fairly well by this method, or,
indeed, almost any thin substance, as thin edges are not affected in
this way. For pancakes and other articles of similar nature it is the
best method. It rarely is possible to use the fat from the dry method a
second time, except for dishes of the same kind, as the fat always is
more or less flavored by the food cooked in it. The most digestible fat
for frying and the best for results undoubtedly is Crisco.
Steaming
Steaming is a process very similar to boiling, for it is cooking in the
heated vapor of water. This practice as a means of cookery is largely
adopted in hotels, clubs, schools and hospitals, and other large
institutions; also frequently applied in ordinary home cookery for
particular articles of food requiring a very slow process of cooking.
An ordinary kitchen steamer, with a close-fitting lid is generally
all that is required for simple household cookery on a small scale.
The articles of food which are to be steamed are prepared in exactly
the same manner as for boiling. Many puddings, some meats, and some
vegetables are considered better if cooked by steam, and inasmuch as
the process of cooking is a very slow one, there is no fear of the food
being destroyed by too fierce a heat, as the temperature in steaming
never reaches beyond 212° F. Fish, meat and poultry cooked by steam are
as a rule tender, full of gravy and digestible. By steaming, watery
vegetables are made drier; tough meats are softened and made tender;
while farinaceous mixtures and puddings develop a totally different
flavor when baked or fried.
Braising
Braising is a combination of roasting and stewing small joints of
meats in a shallow stewpan. It is a favorite method of cooking with
the French, and is supposed to bring out an unusually fine flavor and
aroma. The pan in which a braise is to be made always should be lined
with slices of bacon, carrot, onions and herbs, upon which the meat
is placed. It usually is moistened with stock or stock and wine. The
more delicate meats, such as sweetbreads, fillets, fowls and turkeys
sometimes are covered with buttered paper; this is done to prevent the
heat from the top of the pan scorching or imparting too much of a roast
flavor to the meats which are to be braised. Occasional basting during
the process of this method of cooking is essential. When done, the
meat is taken up, the fat removed from the vegetables and gravy, which
latter is then reduced, strained and blended with some kind of gravy or
thin sauce.
Poaching and Marinating
Poaching is the name usually given to the process of cooking an article
by placing it for a few minutes in boiling water. Marinating or
pickling is a process with a formidable name with a simple meaning. To
marinate simply is to soak meat in a mixture for some hours, or even
days, with the idea of improving its flavor, of softening its fibres
and making it tender. Vinegar, oil, pepper and salt are mixed together
and the meat packed in the mixture; sometimes a sliced onion and herbs
are added. The meat, of course, should be wiped first, but not washed.
Cooking in Earthenware
Stone or earthenware cooking appliances are used to very great
advantage for various forms of preparing food. For the homely
_pot-au-feu_ the French housewife has used fireproof earthenware
dishes for generations, and does so today. But besides soups, various
savory dishes, and all sorts of stews are cooked in stoneware pots.
Indeed, so much has this form of cookery come into fashion that many
dishes are sent to table in the pots in which they are cooked. Cooking
in stoneware has no equal where slow cooking is aimed at, and there are
many dishes which one would do well to refrain from attempting unless
cooked in this fashion. These cooking pots are inexpensive, and certain
foods taste decidedly better if cooked in this way. For braising, pot
roasting, or stewing fruit and other articles which need to be cooked
slowly under close cover, the application of a moderate, even heat
produces far better results than if quick heat is applied. For such
cases the use of earthenware cooking pots is recommended.
_Time Table for Cooking_
Baking
Beef, loin or ribs, rare, per lb 8 to 10 minutes
Beef, loin or ribs, well done, per lb 12 to 16 minutes
Beef, ribs, rolled, rare 12 to 15 minutes
Beef, ribs, rolled, well done 15 to 18 minutes
Beef, fillet, rare 20 to 30 minutes
Beef, fillet, well done 60 minutes
Mutton, leg, rare, per lb 10 minutes
Mutton, leg, well done, per lb 14 minutes
Mutton, forequarter, stuffed, per lb 15 to 25 minutes
Lamb, well done, per lb 15 to 20 minutes
Veal, well done, per lb 18 to 22 minutes
Pork, well done, per lb 20 minutes
Venison, rare, per lb 10 minutes
Chicken, per lb 15 to 20 minutes
Turkey, nine lbs 3 hours
Goose, nine lbs 2½ hours
Duck, domestic 1 to 1¼ hours
Duck, wild 20 to 30 minutes
Grouse 25 to 30 minutes
Ham 4 to 6 hours
Fish, 3 or 4 lbs 45 to 60 minutes
Small fish and fillets 20 minutes
Beans with pork 6 to 8 hours
Bread, white loaf 45 to 60 minutes
Graham loaf 35 to 45 minutes
Baking powder biscuits 12 to 15 minutes
Gems 25 to 30 minutes
Quick doughs 8 to 15 minutes
Cookies 8 to 10 minutes
Gingerbread 20 to 30 minutes
Sponge cake 45 to 60 minutes
Cake, layer 20 to 30 minutes
Cake, loaf 40 to 60 minutes
Fruit cake 2 to 3 hours
Cake, wedding 3 to 5 hours
Cakes, small 15 to 25 minutes
Batter puddings 35 to 45 minutes
Pies 30 to 50 minutes
Tarts 15 to 20 minutes
Patties 15 to 25 minutes
Vol-au-vent 50 to 60 minutes
Muffins, yeast 30 minutes
Muffins, baking powder 20 to 25 minutes
Indian pudding 2 to 3 hours
Rice or tapioca pudding 1 hour
Bread puddings 45 to 60 minutes
Scallop dishes 15 to 20 minutes
Custard 35 to 45 minutes
Custard in cups 20 to 25 minutes
Boiling
MEATS 2 to 6 hours
Corned meat 4 to 6 hours
Ox tongue 3 to 4 hours
Ham, 12 to 14 lbs 4 to 5 hours
Turkey, 10 lbs 3 to 3½ hours
Fowl, 4 to 5 lbs 2 to 3 hours
Chicken, 3 lbs 1 to 1½ hours
Fish, 2 to 5 lbs 30 to 45 minutes
Lobster 25 to 30 minutes
Cod, 3 to 5 lbs 20 to 30 minutes
Haddock, 3 to 5 lbs 20 to 30 minutes
Halibut, thick piece, per lb 15 minutes
Salmon, thick piece, per lb 10 to 15 minutes
Asparagus 20 to 30 minutes
Beans, shell or string 1 to 3 hours
Beets, young 50 minutes
Beets, old 3 to 4 hours
Brussels sprouts 15 to 20 minutes
Cabbage 35 to 60 minutes
Carrots 1 hour
Cauliflower 25 to 30 minutes
Corn 12 to 20 minutes
Macaroni 20 to 35 minutes
Turnips 30 to 45 minutes
Onions 45 to 60 minutes
Parsnips 30 to 45 minutes
Spinach 15 to 20 minutes
Tomatoes, stewed 15 to 20 minutes
Rice 20 to 30 minutes
Broiling
Steak, 1 inch thick 4 to 10 minutes
Steak, 1½ inches thick 8 to 12 minutes
Lamb or mutton chops 6 to 10 minutes
Chicken 20 minutes
Quails 8 minutes
Squabs 10 to 12 minutes
Shad, whitefish and bluefish 15 to 20 minutes
Fish slices 12 to 15 minutes
Liver 4 to 5 minutes
Frying
Smelts and other small fish 3 to 5 minutes
Breaded chops 5 to 8 minutes
Potatoes, raw 4 to 8 minutes
Fish balls and croquettes 1 minute
Muffins, fritters, and doughnuts 3 to 5 minutes
Weights and Measures
27⅓ grains 1 dram
16 drams 1 ounce
16 ounces 1 pound
1 teaspoonful 60 drops
3 teaspoonfuls 1 tablespoonful
4 tablespoonfuls 1 wineglass,
½ gill, or
¼ cup
16 tablespoonfuls 1 cup
2 gills 1 cup
2 cups 1 pint
2 pints 1 quart
4 quarts 1 gallon
2 tablespoonfuls Crisco 1 ounce
2 tablespoonfuls salt 1 ounce
2 tablespoonfuls sugar 1 ounce
4 tablespoonfuls flour 1 ounce
1 tablespoonful liquid ½ ounce
1 square chocolate 1 ounce
⅓ cupful chopped nut meats (blanched) 1 ounce
1 cupful currants ¼ pound
1 cupful crumbs ¼ pound
4⅓ cupfuls coffee 1 pound
3½ cupfuls confectioners’ sugar 1 pound
4½ cupfuls graham flour 1 pound
2⅔ cupfuls oatmeal 1 pound
5 cupfuls rolled oats 1 pound
4⅓ cupfuls rye meal 1 pound
1⅞ cupfuls rice 1 pound
2⅓ cupfuls dry beans 1 pound
2 cupfuls granulated sugar 1 pound
2⅔ cupfuls brown sugar 1 pound
2⅔ cupfuls powdered sugar 1 pound
1 cupful (volume) 8 ounces
1 cupful water 8⅓ ounces
1 pint butter 1 pound
1 quart flour 1 pound
10 small or 9 medium eggs 1 pound
All materials are measured level, i. e., by filling spoon or cup more
than full and leveling with a case knife.
To measure meal, flour, sugar and similar ingredients, sift lightly
into the measure, then level.
Standard measuring cups made of tin, aluminum or glass holding half
a pint always should be used. Coffee and teacups vary so much that
correct proportions can not be obtained by using them.
To measure a spoonful of dry material, fill the spoon heaping, then
level. To measure a half-spoonful, fill and level the spoon, then
divide in half lengthways; for quarter-spoonfuls, divide the halves
crossways.
_Use level measurements in all recipes in this book._
_The Art of Carving_
Carving is an art, and one which anybody, with a knowledge of a few
general directions, can acquire easily.
A proper set of carving tools is almost indispensable, and should
comprise: a good thin, sharp-bladed knife, a solid two or three pronged
fork, and a pair of carving scissors. Anything that needs to be carved
at table should be placed on a dish sufficiently large to allow the
joint to be turned without moving the dish from its position. The dish
should be placed close in front of the carver. Such joints as beef,
veal and ham should be cut very thin; while lamb, mutton, and pork
should be cut a trifle thicker.
_To carve a fowl_, begin by sticking the fork into the pinion and
draw it towards the leg; and then, passing the knife underneath, take
off the wing at the joint. Next slip the knife between leg and body,
to cut through the joint; and with the fork turn leg back, and joint
will give way. Then take off other wing and leg. After legs are taken
off, enter knife into the top of breast, and cut under merrythought or
wishbone so as to loosen it, lifting it with the fork. Afterwards cut
slices from both sides of breast. Next, take off collarbones, which lie
on each side of wishbone and then separate side bones from the back.
The breast and wings are considered the most delicate parts; the back
as the least desirable, generally is left on platter.
_A turkey_ is carved in same manner, except that the legs and
wings, being larger, are separated at lower joint. Lower part of leg
(or drumstick) being hard, tough, and stringy, usually is allowed to
remain on platter. First cut off wing, leg, and breast from one side;
then turn turkey round and cut them off from the other.
_To carve a goose_, separate leg from body by putting fork into
small end of leg, pressing it close to body, and then passing knife
under, and turning leg back as you cut through joint. To take off wing,
put fork into the small end of wing, and press it closely to body, then
slip knife under and separate the joint. Next, cut under wishbone and
take it off, and cut slices from breast. Then turn and dismember the
other side. Take off upper side bones next to wings, then two lower
side bones. The breast and legs of a goose are considered the most
choice. If a goose is old, there is no fowl so tough.
_Quails_ merely are split down the back, as also are pigeons, giving a
half to each person.
_To carve loin of mutton_, a portion is cut through, beginning at
the best end. If kidney be in it, a slice should be served as far as
it will go to each portion. Care must be taken that the bone is well
jointed. The butcher chops the loin between each vertebra. When big
mutton is carved it gives a large chop, oftentimes more than the amount
desired, but a chop cannot be divided without waste, or one portion
being all the inferior end. It is therefore a good plan to joint a
loin of mutton with a small meat saw, cutting any thickness desired.
In this case the actual bone will often have to be sawn through. The
result will be more economical, and the servings more agreeable. The
loin also can be boned entirely, stuffed or not, as preferred, the flap
end folded and fastened over the fillet portion. Then the meat can be
carved across any thickness.
_To carve leg of mutton_, stand joint the inner part of the leg
uppermost and cut across center to bone, towards carver, then cut
rather thick slices on either side. To serve the meat equally, unless
any special part is desired, a portion of the knuckle is served with a
slice of the thick end. The prime fat is the kernel of fat at the thick
end.
_To carve forequarter of mutton or lamb_. The forequarter of
mutton usually is not served whole unless the mutton be very small.
The forequarter of lamb frequently is served whole. Before cooking
it must be jointed through the chine of bone at the back, to enable
this portion being served in chops, twice across the breastbones the
entire length, and at short intervals at the edge of the breast. Before
serving it is usual to separate the shoulder by pressing the fork in by
the knuckle, then passing knife round shoulder, crossing about center
of joint, raising shoulder without cutting too much meat off breast.
Leave shoulder in position on joint; a second dish is sent to table on
which to lay it while the other part is being carved.
_To carve rabbit or hare_. In either case first separate legs and
shoulders; then cut the back part across, into two parts. This is
accomplished best by inserting the knife into joint, and raising up the
back by means of the fork. The back or fillet part is considered the
best portion of a hare or rabbit.
_To carve sirloin of beef_, a sirloin should be cut into thin
slices with a sharp, firm cut from end to end of the joint. At the
upper portion the cut should be clean and even; then use point of knife
to loosen slices from bones. In carving undercut, remove superfluous
fat, and cut slices from end to end in same manner as upper portion.
Be careful always to cut down straight to the bone of a sirloin or rib
of beef; by so doing you will not spoil appearance of joint, and what
remains will look tidy.
_To carve ham._ Ham should be cut through to the bone first from
center or near thin end. Slices must be cut thin. Always commence
cutting from upper side. The fairest way by far, so as to serve fat and
lean evenly, is to begin cutting from center of thickest part, and to
cut thin circular slices; by this means the flavor of the ham is far
better, and it will prove to be the more economical way of serving.
_To carve ox-tongue._ Commence cutting from middle of tongue; cut
slices not too thin and take them from each side being careful not to
cut slices through to bottom part of tongue. Extreme end of the tip
and the lower part of tongue generally are used up for chopping in
salpicons, etc. A little of the fat should be put on each plate. When
rolled tongue is served it must be cut horizontally into rather thin
slices.
_To carve fish._ A silver slicer or trowel should be used for this
purpose; a steel knife applied to fish often spoils the delicacy of its
flavor. Great care must be taken to prevent breaking the flakes, which
ought to be kept as entire as possible. Short-grained fish, such as
salmon, etc., should be cut lengthwise, not crosswise.
[Illustration]
_Six Hundred and Fifteen
Tested Recipes_
_AND A_
“_Calendar of Dinners_”
[Illustration]
by Marion Harris Neil
SOUPS
[Illustration]
An economical housewife may supply good gravy and thick soups at
very little, if any, addition to the weekly expenses, as soups are
an excellent method of using up scraps and bones from joints and
vegetables that otherwise are wasted. Soup, if taken as the primary
course of a substantial dinner, if well flavored and warm, acts as a
stimulant in the stomach, exciting the gastric glands, and generally
enabling that organ to perform its functions more easily. For this
object the soup should be thin and not too much of it partaken,
otherwise it dilutes the digestive juices too much. If it is to form
the chief part of the meal, the soup will be more nutritious if
thickened, especially so, if pulse--i.e., peas, beans, and lentils--is
used as the thickening medium.
Stock is the liquid in which meat, bones, or vegetables have been
cooked, and which contains an extract from these substances. It is
used for soups, sauces, and gravies. Fresh or cooked bones or meat may
be used. A stock pot may be kept on the stove, into which are put any
scraps of meat, bones, gristle, or vegetable; at the end of the day
it is strained, and all fat taken off. Bones and meat for stock must
be broken into small pieces. Cold water should be used, and a little
salt to extract the nutriment. The whole must be brought slowly to the
boiling point; then, the temperature lowered, the fat and scum taken
off. When wanted for clear soups the vegetables should be cleaned,
but not cut up, or with the long cooking they may mash and thicken
the soup. In hot weather it is better to leave out the vegetables, as
the stock turns sour more quickly if vegetables have been used in its
preparation. They can be cooked separately and added when using the
stock.
[Illustration]
The soup should simmer for five or six hours to extract the gelatinous
matters. If the stock is skimmed occasionally it will be much clearer.
Keep the lid on the stock pot to prevent loss by evaporation. The
bones can be cooked again next day for a second stock, but the
vegetables must be taken out. Care must be taken that nothing doubtful
in freshness be put into the stock pot. Meat and bones should be well
wiped with a damp cloth before using them. If onions be put in the
soup unpeeled, simply washed and the root end cut off, they will help
to color the soup. When using eggs for other dishes, if the shells be
washed before breaking them and added to the stock pot they will help
to clear the soup. For clear soups care must be taken that nothing
of a floury nature be added to the stock pot. Stock always should be
strained before cooling. Never allow it to stand in stock pot all
night. Clear gravy soup consists of the extractives, flavoring matters,
and gelatine of meat and bones.
Consommé is a good stock made from beef, veal, and often fowl, and
flavored with vegetables, cooled, freed from fat. It is clarified with
whites and shells of eggs, and chopped raw lean beef, and strained
through a cloth. It should be brilliantly clear and of a pale brown
color. Any fat floating on the stock may be removed by passing a piece
of kitchen or blotting paper over the surface. Soup left from a meal
will keep better if strained from the vegetables that have been served
in it. In hot weather, stock left over must be boiled each day, and
poured into a clean basin to prevent its turning sour. In warm weather,
soups with milk in their composition should have a pinch of baking soda
added.
Thickenings for soup consist usually of yolks of eggs and cream beaten
together in a basin, the boiling soup poured on slowly, stirring
well at the same time. Soups thus thickened should not be allowed to
boil again, otherwise they will curdle. Instead of eggs and cream,
cornstarch and milk may be used to thicken the soup.
Asparagus Soup
40 heads asparagus
3 tablespoonfuls flour
3 tablespoonfuls Crisco
½ cupful cream
1 quart white stock
1 bunch herbs
1 bay leaf
4 sprigs parsley
2 egg yolks
1 blade mace
Salt and white pepper to taste
1 onion
Take heads off asparagus, and put aside. Cut up stalks in slices, also
onion, put these into saucepan with Crisco, herbs, parsley, bay leaf,
and mace, and fry gently for fifteen minutes, add flour, then stock,
and simmer slowly for 1½ hours. Rub through sieve, add cream, yolks
of eggs, and seasonings, reheat, but take care not to boil soup. Just
before serving throw in asparagus tops, which should be first cooked in
a little boiling stock.
Cheese Soup
4 tablespoonfuls grated cheese
3 quarts clear soup stock
1½ cupfuls flour
4 tablespoonfuls Crisco
2 cupfuls cream
2 eggs
Salt, pepper, and paprika to taste
Finely grated cheese
Put flour into double boiler, add gradually cream, Crisco, 4
tablespoonfuls of grated cheese and paprika to taste, stir over fire
till a smooth paste. Break in eggs, mix well, cook two minutes longer
and allow to cool. Roll into balls, when they are all formed, drop into
boiling water and cook gently five minutes. Drain and put into soup
tureen. Pour over boiling stock and serve with dish of finely grated
cheese.
Cream of Tomato Soup
2 tablespoonfuls flour
1½ tablespoonfuls Crisco
1 cupful milk
2½ cupfuls strained tomato juice
1 teaspoonful celery salt
Salt, pepper, and paprika to taste
Pinch baking soda
1 tablespoonful tomato catsup
Blend Crisco and flour together in saucepan over fire, add milk and
bring to boiling point. Heat tomato juice, tomato catsup and add soda
and seasonings. Just before serving add Crisco mixture to tomato juice
and stir till boiling. Serve hot. Another method, is to cook 1 quart
can of tomatoes with 1 quart of water twenty minutes, then rub through
sieve. Blend 2 tablespoonfuls Crisco with 2 tablespoonfuls flour, add
1 tablespoonful sugar, salt, pepper, and red pepper to taste, and 1
tablespoonful tomato catsup. Add pinch of baking soda to tomatoes, then
add gradually to Crisco mixture. Just bring to boiling point and serve
with tablespoonful whipped cream on top of each plate.
Fish Soup
1 lb. cod, or other white fish
2 tablespoonfuls Crisco
1 quart white stock, or half milk and half water
1 small carrot
1 small onion
1 stalk celery
3 parsley sprigs
1 blade mace
2 egg yolks
½ cupful cream
1 lemon
2 tablespoonfuls flour
1 teaspoonful chopped parsley
Dry toast
Wash and dry fish and cut into small pieces. Put into saucepan with
stock, vegetables cut in small pieces, parsley and mace. Let these
simmer for half hour, then strain off liquid. Melt Crisco in pan, stir
in flour, then add fish liquor and stir till it boils. Draw it to the
side of fire and let cool slightly. Beat yolks of eggs with cream,
and, when soup has cooled, strain them in. Reheat soup without boiling
it, to cook eggs. Season, and add few drops lemon juice and chopped
parsley. Serve with small pieces of dry toast.
Lentil Soup
1 cupful lentils
2 cupfuls milk
3 tablespoonfuls Crisco
3 pints stock or water
1 onion
1 carrot
2 stalks celery
1 tablespoonful flour
1 bay leaf
Salt and pepper to taste
¼ cupful cream
Croutons
Wash lentils; soak twenty-four hours; drain well. Cut onion, carrot and
celery into small pieces, then put them into a saucepan with Crisco,
cover, and cook gently for fifteen minutes. Add stock and simmer 2
hours, then rub through sieve. Return to pan, add milk, seasonings, and
bring to boil. Moisten flour with ½ cupful milk or stock, add it to
soup and simmer five minutes. Season to taste and add cream. Serve with
croutons of fried or toasted bread.
Lentils are a small leguminous seed, not so generally known as beans,
but an excellent nitrogenous food, containing about 25 per cent.
protein, more than 50 per cent. starch, with over 2 per cent. fat. They
are not used as much as they ought to be.
Croutons are made by cutting bread into tiny cubes and browning
through and through in hot oven or putting into a frying pan with 2
tablespoonfuls Crisco and browning well. If latter is used great care
must be used as the croutons will brown easily.
Lobster Bisque
1 can lobster
1 cupful breadcrumbs
1 quart milk
1 quart water
1 tablespoonful flour
¼ cupful Crisco
Salt, pepper, red pepper, and grated nutmeg to taste
Squares fried bread
Thin lemon slices
Open a can of lobster of good quality, take out best pieces and cut
into small squares without tearing; put them aside. Place remains of
lobster in mortar or basin, and pound quite smooth with Crisco. Soak
bread in water, adding flour, and seasonings, and put all on fire in
soup pot with pounded lobster and Crisco; stir till it boils, and boil
for fifteen minutes; then pass it through sieve, add milk and pieces
of lobster, and return to the pot till it boils up. Serve with small
squares of fried bread, and send thin slices of lemon to table with it.
This is an excellent soup, and can of course be made with fresh lobster.
Norfolk Puree
½ cupful barley, pearl
1 quart water
3 pints white stock
½ cupful cream
1 yolk of egg
2 tablespoonfuls Crisco
4 tablespoonfuls cooked carrot balls
4 tablespoonfuls cooked peas
Salt, pepper, and paprika to taste
Diced toast or fried bread
Put barley into saucepan of cold water, bring to boil, let boil five
minutes, then drain off water; this removes the slightly bitter taste.
Now put barley into saucepan with Crisco and water, let these boil
gently until barley is tender, drain, and rub through sieve. Add stock
to this puree and let simmer ten minutes. Beat yolk of egg with cream
and when soup has cooled slightly, strain them in. Stir soup over fire
a few minutes to reheat; but be careful that it does not boil, or it
will curdle. Season carefully, add carrot balls and peas, which should
first be heated in a little stock or water. Serve with dice of toast
or fried bread. If you do not possess a round vegetable cutter, cut
the carrot into small dice. This is a particularly nourishing soup.
If you prefer a slightly cheaper variety, use milk instead of cream,
and if you have no white stock use milk and water in equal proportions
instead, and cook a carrot, turnip and onion in milk and water for
twenty or thirty minutes.
Soup Verte
4 tablespoonfuls flour
3 tablespoonfuls Crisco
2 quarts stock
1 lb. spinach
1 bunch parsley
1 teaspoonful sugar
2 egg yolks
1 lemon
Salt and pepper to taste
Put stock into saucepan; add spinach and parsley, picked and thoroughly
washed; let all boil twenty minutes; strain, rubbing puree through
sieve. Return it all to saucepan, add Crisco and flour mixed together
with cupful of water, sugar and strained juice of a quarter of lemon.
Let boil five minutes. Beat yolks of eggs with ¼ cupful water, add them
gradually to soup off fire, and stir near fire until cooked. Soup must
not boil after yolks are added. Season with salt and pepper and serve.
Thick Rice Soup
2 pints water or stock
Salt and pepper to taste
2 small onions
2 tablespoonfuls Crisco
1 cupful rice
1 cupful canned tomatoes, or 4 fresh ones
Wash and drain rice. Heat Crisco in saucepan, add rice and stir
constantly until a golden brown. Now add water or stock, onions and
tomatoes cut in small pieces, and seasonings. Cook slowly for one hour.
FISH
[Illustration]
Fish, though not quite so nutritious or so stimulating as butcher’s
meat, is an excellent article of diet, as it is light and easy of
digestion and well suited to delicate persons and those following
sedentary occupations, who generally do not take exercise in the fresh
air. Fish contains a fair proportion of flesh forming and mineral
matter, and the white kinds very little fat, hence their value in a
sick diet. A few fishes are rich in fat, as salmon, mackerel, eels,
and herrings; they are more satisfying as a meal, but usually more
difficult to digest, except the latter, which is fairly easy to digest,
and, being inexpensive, forms an economical food.
The digestibility will vary also with the quality of the fish and the
methods of cooking. White fish when boiled is improved by being rubbed
over with a cut lemon, or by adding a little vinegar to the water in
which it is cooked to keep it white and firm. The fish should be put
into hot, not boiling water, otherwise the higher temperature contracts
the skin too quickly, and it breaks and looks unsightly. Salt fish may
be placed in cold water, then boiled to extract some of the salt; if
the fish has been salted and dried, it is better to soak it in cold
water for about twelve hours before cooking.
Fish to be fried should be cooked in sufficient hot Crisco to well
cover it, after having been dried and covered with batter, or with
beaten egg and breadcrumbs. To egg and breadcrumb fish put a slice into
seasoned flour, turning it so that both sides may be covered. Shake
off all loose flour. Brush fish over with beaten egg. Raise fish out
of egg with the brush and a knife, drain off egg for a second, and lay
fish in crumbs. Toss these all over it, lift out fish, shake off all
loose crumbs, lay the slice on a board, and press crumbs down, so that
surface is flat. The thicker the fish the more slowly it must be fried
after the first two minutes, or it will be raw inside when the outside
is done.
[Illustration]
_To bone fish._ The process of boning is known as filleting and is
generally done by the fish dealer, but when this is not the case the
single rule for boning must be strictly adhered to in order to keep
the knife on the bone--lifting the flesh with the left hand while the
knife slips in between the bone and the flesh. Flat fish are divided
down the middle of each side well into the bone, and the boning is
begun at either side of the incision. Round fish are cut down the back,
the flesh is laid open from one side and the bone is removed from
the other. Occasionally round fish are boned readily, the whole fish
minus the bones being returned to its proper shape, as in anchovies,
sardines, herrings, haddocks, etc., in this case the fish would be
split down the front, not the back, and stitched together after boning.
Fish stock is made from the bones, skin and trimmings of white fish.
These are broken small and generally flavored with onion, parsley,
herbs, and seasonings. The proportion of water used is rather larger,
as the flavor is much stronger and also more easily extracted than from
meat.
Baked Halibut
2 lbs. halibut
1 cupful tomatoes
2 tablespoonfuls flour
2 tablespoonfuls Crisco
¾ teaspoonful salt
⅛ teaspoonful pepper
Clean fish, season with salt and pepper, dredge with flour, place in
Criscoed baking pan, pour over tomatoes, and dot with Crisco. Bake in a
moderate oven, basting often.
Baked Salmon with Colbert Sauce
1 slice salmon, 1½ lbs. in weight
4 tablespoonfuls melted Crisco
1 tablespoonful chopped parsley
1 tablespoonful tarragon vinegar
1 chopped shallot, gherkin and anchovy
Salt, pepper, and red pepper to taste
For Sauce
4 tablespoonfuls Crisco
2 tablespoonfuls flour
1 teaspoonful lemon juice
3 anchovies
1 tablespoonful chopped parsley
Pepper to taste
2 cupfuls fish stock, or milk and water
_For fish._ Mix Crisco with shallot, gherkin, anchovy, and
seasonings, lay salmon in this mixture and let it “marinade,” as it
is called, for one hour. At the end of that time lift it out; do not
shake off any ingredients that are sticking to it. Now lay it in a well
Criscoed fireproof dish, cover it with a greased paper, and bake in
moderate oven for thirty minutes.
_For sauce._ Melt Crisco in small saucepan, stir in flour, add
fish stock and stir until it boils and thickens. Rub anchovies through
fine sieve, and add with seasonings. Serve in hot tureen with fish.
Baked Shad
1 shad weighing 4 lbs.
¼ lb. mushrooms
½ cupful Crisco
2 tablespoonfuls chopped parsley
2 tablespoonfuls chopped chives
1 cupful breadcrumbs
1 egg
Salt and white pepper
Salt pork
1 cupful cream
1 teaspoonful cornstarch
Clean, wipe and dry the shad. Melt Crisco, add breadcrumbs, chopped
mushrooms, parsley, chives, egg well beaten, salt and pepper. Stuff
fish with this forcemeat, then lay it in a greased pan, put thin strips
of salt pork over it and bake in hot oven for forty minutes. Lay the
fish on a hot platter. Pour cream into baking pan, add cornstarch and
stir till boiling. Serve with the fish.
Cassolettes of Fish
½ lb. cold cooked fish or shrimps
½ cupful milk
4 tablespoonfuls Crisco
½ cupful water
2 tablespoonfuls cream
4 tablespoonfuls flour
Salt, pepper, and red pepper to taste
1 teaspoonful lemon juice
2 lbs. cooked potatoes
2 eggs
Rub potatoes through a sieve, add little salt and pepper, 1 egg well
beaten, and 2 tablespoonfuls melted Crisco and mix well. Roll out on
floured baking board to 1¼ inches in thickness. Cut into small rounds,
brush over with remaining egg well beaten, toss in fine breadcrumbs,
mark the center slightly with a smaller round cutter. Fry to golden
color in hot Crisco. Remove lids, carefully remove bulk of potatoes
from inside, fill with mixture, replace lids, and serve hot. For
mixture, blend 2 tablespoonfuls of the Crisco with flour in a saucepan
over the fire, add milk, water and seasonings and cook for a few
minutes. Put in flaked fish and make hot. Add cream last. ½ teaspoonful
of anchovy extract may be added if liked.
Sufficient for ten cassolettes.
Dressed Crab
1 good sized heavy crab
6 tablespoonfuls Crisco
2 tablespoonfuls breadcrumbs
3 tablespoonfuls olive oil
2 tablespoonfuls vinegar
1 tablespoonful chopped parsley
Crisp lettuce leaves
Salt and pepper to taste
If possible choose a crab with large claws. Boil crab in boiling salted
water for thirty minutes, take up and break off large and small claws.
Lay crab on its back, pull back the flap under its body, pull it right
out and commence to remove flesh from shell. Take care that the little
bag near head, usually full of sand, is taken out. Throw away all bone
and finny pieces. The flesh is of two kinds, some firm and white, rest
soft and dark. Separate former into little shreds with a fork, also the
white meat from claws, which must be cracked in order to obtain it. Mix
dark soft substance with crumbs, add oil, vinegar, and seasonings to
taste. Toss shredded white meat also in a little seasoning, but keep
the two kinds separate. When shell is empty wash and dry well. Fill
shell with the two mixtures, arranging them alternately, so that they
appear in dark and white stripes. Have it heaped a little higher in
center. Decorate meat with lines of finely chopped parsley, and force
the Crisco round edge with a forcing bag and tube. Place crab on some
crisp lettuce leaves. Arrange some of the small claws in a circle round
shell.
Curried Cod
2 lbs. cod
¼ cupful Crisco
2 cupfuls white stock
1 tablespoonful flour
2 teaspoonfuls curry powder
1 medium-sized onion
1 tablespoonful lemon juice
Salt, pepper, and red pepper to taste
2 cupfuls plain boiled rice
2 tablespoonfuls chopped cocoanut
Wash and dry the cod, and cut into pieces two inches square. Melt
Crisco in a saucepan, fry cod lightly in it, then take out and set
aside. Add sliced onion, flour, and curry powder to the Crisco in
saucepan and fry ten minutes, stirring continuously to prevent onion
becoming too brown, then stir in the stock and cocoanut, stir until
it boils, and afterwards simmer for twenty minutes. Strain and return
to saucepan, add lemon juice and seasonings to taste, bring nearly to
boil, then put in fish, cover closely, and cook slowly for half hour.
An occasional stir must be given to prevent the fish sticking to the
bottom of the saucepan. Turn out on hot platter and serve with rice.
The remains of cold fish may be used, in which case the preliminary
frying may be omitted.
Flounder a la Crěme
1 flounder about 2 lbs.
2 cupfuls milk
1 tablespoonful cream
3 tablespoonfuls Crisco
1 blade mace
6 whole white peppers
4 tablespoonfuls flour
Lemon juice
Salt and pepper to taste
Skin flounder, and take fillets off neatly by sharply cutting down the
middle of back, and pressing the knife close to the bones. This will
produce 4 long fillets. Cut each of them in half lengthways, and tie up
in pretty knot; sprinkle a little salt over and put them aside. Wash
skin, bones of fish, put them into a small saucepan with milk, mace,
and whole peppers and simmer for half hour; strain milk into clean
saucepan; add fillets, and allow to simmer for ten minutes. Lift them
out, and add to milk the Crisco and flour beaten together; stir till it
becomes quite smooth; add salt, pepper and lemon juice to taste, and
cream; put in fillets gently to warm through; dish neatly and pour the
sauce over them. Serve very hot.
Flounder a la Turque
For Fish
1 large flounder
1 teaspoonful chopped parsley
3 tablespoonfuls breadcrumbs
2 tablespoonfuls Crisco
½ teaspoonful powdered herbs
1 pinch powdered mace
Salt, pepper, and red pepper to taste
½ cupful picked shrimps
For Sauce
½ lemon
1 egg
½ cupful melted Crisco
1 yolk of egg
½ teaspoonful mustard
½ teaspoonful salt
1 pinch red pepper
1 tablespoonful vinegar
2 chopped gherkins
1 teaspoonful chopped parsley
_For fish._ Wash dry and trim flounder. On one side make cut down
center from near head to near tail and raise flesh from the bones. Make
a stuffing with Crisco, parsley, breadcrumbs, herbs, shrimps, lemon
juice, seasonings, and nearly all the egg, and insert under the fillets
of the flounder, leaving the center open. Dot with Crisco. Brush fish
over with remaining egg, sprinkle with browned breadcrumbs, put on
Criscoed baking tin, and bake thirty minutes. Serve with sauce.
_For sauce._ Put egg yolk into a bowl, and, with a wooden spoon stir a
little; then add by degrees melted Crisco, stirring constantly; then
add seasonings, vinegar, gherkins and parsley.
Fish Pudding
(_Kate B. Vaughn_)
For Pudding
2 lbs. cooked fish
1 cupful milk
1 tablespoonful flour
1 tablespoonful Crisco
2 eggs
Salt and pepper to taste
¼ teaspoonful onion juice
1 tablespoonful Worcestershire sauce
Cream sauce
For Sauce
3 tablespoonfuls flour
3 tablespoonfuls Crisco
1 slice carrot
1 slice onion
1 slice celery
1 blade of mace
1 bay leaf
6 whole peppers
1 sprig of parsley
¼ teaspoonful salt
1 cupful thick cream
_For pudding._ Boil fish in boiling salted water till done. Shred
or break in small pieces, and free from skin and bone. Blend Crisco and
flour in a saucepan over fire, add milk and stir till boiling, remove
from fire, add eggs well beaten, seasonings, and mix well. Turn into
Criscoed fireproof dish, cover with greased paper, set in warm water,
and bake in moderate oven for thirty minutes. Serve with the sauce,
potato balls, and chopped parsley.
_For sauce._ Blend Crisco and flour in a pan over fire, add
vegetables, mace, bay leaf, peppers, parsley, milk, and simmer for
thirty minutes. Strain, return to pan, add salt, allow to heat, then
add cream and it is ready to serve.
Fried Fish
Fish
Crisco
1 egg
Salt and pepper to taste
Crumbs
Sauce
Clean fish, season with salt and pepper. Dip in crumbs, brush over with
beaten egg, and crumb again. Fry in deep Crisco and drain on brown
paper.
_Sauce._ Blend 1½ tablespoonfuls Crisco with 1 tablespoonful flour
in saucepan over fire, add 1 cupful of milk or cream and bring to boil,
cook for a few minutes over hot water. Cool and add 2 chopped green
bell peppers and 6 medium-sized chopped sour pickles.
Fried Lobster with Horseradish Sauce
1 boiled lobster
Crisco for frying
1 egg
Breadcrumbs
1 cupful thick cream
Salt and paprika to taste
2 tablespoonfuls grated horseradish
Cut lobster meat into neat pieces, dip in beaten egg, toss in
breadcrumbs and fry in hot Crisco to brown well. Whip up cream, season
it well with salt and paprika and stir in horseradish; heap this sauce
in the center of the serving dish and arrange the pieces of fried
lobster round it. Serve hot.
Gateau of Fish
For Fish
1½ lbs. cooked white fish
3 tablespoonfuls Crisco
½ cupful breadcrumbs
½ cupful milk
2 eggs
1 teaspoonful chopped parsley
1 teaspoonful anchovy paste or extract
Salt and pepper to taste
Lemon slices
Dutch or oyster sauce
For Sauce
2 tablespoonfuls flour
2 tablespoonfuls Crisco
1 cupful milk
½ cupful oyster liquor
1 teaspoonful lemon juice
Salt, pepper, and red pepper to taste
2 hard-cooked eggs
1 dozen small oysters
_For fish._ Cook fish; remove skin and bone, chop it, then put it in a
basin, add breadcrumbs, parsley, seasonings, milk, eggs well beaten,
and melted Crisco. Mix well, turn into a Criscoed mold, cover with
greased paper and steam one hour. Serve with sauce poured over, and
dish garnished with lemon slices.
_For sauce._ Blend Crisco and flour in pan over fire, stir in
milk, oyster liquor, stir till it boils for eight minutes, then add
seasonings. Boil one minute, add eggs chopped, and oysters. Mix and
serve.
Oyster Shortcake
2 cupfuls flour
2 teaspoonfuls baking powder
½ teaspoonful salt
¾ cupful milk
1 quart oysters
½ cupful Crisco
2 tablespoonfuls cornstarch
¼ cupful cream
Salt and pepper to taste
Mix flour, baking powder and ½ teaspoonful salt, then sift twice, work
in Crisco with tips of fingers, add milk gradually. The dough should be
just soft enough to handle. Toss on floured baking board, divide into
two parts, pat lightly and roll out. Place in two shallow Criscoed cake
tins and bake in quick oven fifteen minutes. Spread them with butter.
Moisten cornstarch with cream, put into pan with oysters and seasonings
and make very hot. Allow to cook a few minutes then pour half over one
crust, place other crust on top and pour over rest of oysters. Serve at
once.
Sufficient for one large shortcake.
Salmon Mold
1 can salmon
2 tablespoonfuls Crisco
½ cupful rolled crackers
3 eggs
1 tablespoonful Worcestershire
sauce
Salt and pepper to taste
Sauce
1 tablespoonful Crisco
1 tablespoonful flour
1 egg
1 cupful milk
Salt and pepper to taste
Parsley
_For the mold._ Remove oil, skin and bone from the salmon. Rub salmon
smooth, add eggs well beaten, crackers, and seasonings. Turn into a
Criscoed mold, and steam for one hour. Turn out and serve with sauce.
_For sauce._ Blend Crisco and flour in a saucepan over fire, add
milk, and stir and boil for five minutes. Add egg well beaten, and
seasonings, pour at once over salmon. Garnish with parsley.
Sufficient for one small loaf.
[Illustration: MEATS]
Cookery is a branch of applied chemistry. To cook anything, in the
narrower sense of the term, means to bring about changes in it by
submitting it to the action of heat, and usually of moisture also,
which will make it more fitted for food; and it is on the nature of
this action on different materials that the _rationale_ of the
cook’s art chiefly depends. Good cooking can make any meat tender, and
bad cooking can make any meat tough.
The substance in meat called albumen becomes tougher and more
indigestible, the higher the temperature to which it is subjected
reaches beyond a certain point. It is this effect of heat on albumen,
therefore, which has to be considered whenever the cooking of meat
is in question, and which mainly determines the right and the wrong,
whether in the making of a soup or a custard, the roasting or boiling
of a chicken or a joint, or the frying of a cutlet or an omelet.
We now will see to begin with, what are the special ways in which it
bears on meat cookery. Take a little bit of raw meat and put it in cold
water. The juice gradually soaks out of it, coloring the water pink and
leaving the meat nearly white. Now take another bit, and pour boiling
water upon it; and though no juice can be seen escaping, the whole
surface of the meat turns a whitish color directly.
[Illustration]
Lean meat is made up of bundles of hollow fibres within which the
albuminous juices are stored. Wherever these fibres are cut through,
the juice oozes out and spreads itself over the surface of the meat.
If, as in our first little experiment, the meat is put in cold water,
or even in warm water, or exposed to a heat insufficient to set the
albumen, either in an oven or before the fire, the albuminous juices
are in the first case drawn out and dissolved, and in the second
evaporated. In either case the meat is deprived of them. But if the
meat is put into boiling water or into a quick oven or before a hot
fire, the surface albumen is quickly set, forms a tough white coating
which effectually plugs the ends of the cut fibres, and prevents any
further escape of their contents.
Here, then, we have the first principles on which meat cookery must
be conducted; viz: that if we wish to get the juices out of the meat,
as for soups and stews, the liquid in which we put it must be cold to
begin with; while if we wish, as for boiled or roast meat, to keep them
in, the meat must be subjected first of all to the action of boiling
water, a hot fire or a quick oven. The meats of soups and stews must
not be raw, and that of joints must not be tough; and the cooking of
both one and the other, however it is begun, should be completed at
just such a moderate temperature as will set, but not harden, the
albumen. That is to say, the soup or stew must be raised to this
temperature, after the meat juices have been drawn out by a lower one,
while a joint or fowl must be lowered to it after the surface albumen
has been hardened by a higher one.
All poultry or game for roasting should be dredged with flour before
and after trussing, to dry it perfectly, as otherwise it does not
crisp and brown so well. Unless poultry is to be boiled or stewed it
never should be washed or wet in any way as this renders the flesh
sodden and the skin soft. Good wiping with clean cloths should be quite
sufficient. With the exception of ducks and geese, all poultry and game
require rather a large addition of fat during roasting, as the flesh is
dry. Chickens will cook in from twenty to thirty minutes; fowls take
from thirty to sixty minutes when young and tender, the only condition
in which they are fit to roast; turkeys take from one to two hours and
even more if exceptionally large. Game takes longer in proportion to
its size than poultry, and all birds require better and more cooking
than beef or mutton.
Beef Collops
1 lb. hamburg steak
1 chopped onion
2 tablespoonfuls Crisco
1 cupful water or stock
1 tablespoonful flour
Salt and pepper to taste
1 teaspoonful mushroom catsup
or Worcestershire sauce
Sippets of toast or croutons
Mashed potatoes or plain boiled rice
Melt Crisco in saucepan, put in beef and onion and fry light brown,
then sprinkle in flour, add water or stock, catsup or sauce, and
seasonings. Cover pan and let contents simmer very gently forty-five
minutes. Arrange collops on hot platter with border of sippets of toast
or croutons, or border of hot mashed potatoes, or plain boiled rice.
Braised Loin of Mutton
3 lbs. loin mutton
3 tablespoonfuls Crisco
1 celery stalk
½ teaspoonful whole white peppers
1 bunch sweet herbs
Salt, pepper, and red pepper to taste
1 turnip
1 carrot
3 cloves
2 sprigs parsley
4 tablespoonfuls flour
12 button mushrooms
1 onion
Remove bone from mutton, rub with a little salt, pepper and red pepper
mixed together; roll up and tie in neat roll with tape; cut up celery,
onion, carrot and turnip, and lay them at bottom of saucepan with herbs
and parsley; lay mutton on top of these, and pour enough boiling water
to three parts cover it, and simmer slowly two hours; lift mutton into
roasting tin with a few tablespoonfuls of the gravy; set in hot oven
until brown; strain gravy and skim off fat, melt Crisco in saucepan,
add flour, then add gravy gradually, seasoning of salt and pepper,
mushrooms, and boil eight minutes. Set mutton on hot platter with
mushrooms round, and gravy strained over.
Chicken a la Tartare
1 young chicken
1 egg
¾ cupful Crisco
Breadcrumbs
Salt and pepper to taste
Mixed pickles
Tartare sauce
Singe, empty, and split chicken in half; take breastbone out and
sprinkle salt and pepper over. Melt ½ cupful Crisco in frying pan
and fry chicken half hour, turning it now and then. Remove from pan
and place between two dishes with heavy weight on top, till it is
nearly cold. Then dip in egg beaten up, and roll in breadcrumbs.
Melt remaining Crisco, then sprinkle it all over chicken; roll in
breadcrumbs once more. Fry in hot Crisco to golden color. Serve at once
with a garnish of chopped pickles, and tartare sauce.
Chicken en Casserole
1 tender chicken for roasting
½ cupful Crisco
Salt and pepper
1 pint hot water
1 cupful hot sweet cream
2 cupfuls chopped mushrooms
1 tablespoonful chopped parsley
Clean chicken, split down back, and lay breast upward, in casserole.
Spread Crisco over breast, dust with salt and pepper, add hot water,
cover closely and cook in hot oven one hour. When nearly tender, put in
the cream, mushrooms, and parsley; cover again and cook twenty minutes
longer. Serve hot in the casserole. Oysters are sometimes substituted
for mushrooms, and will be found to impart a pleasing flavor.
Curried Ox-Tongue
6 slices cooked ox-tongue
3 tablespoonfuls Crisco
2 teaspoonfuls curry powder
6 chopped mushrooms
1 cupful brown sauce
1 dinner roll
1 egg
1 cupful boiled rice
_For tongue._ Cut slices of tongue, fry in Crisco, season with
¼ teaspoonful salt and curry powder, then add mushrooms, and brown
sauce, simmer ten minutes. Cut large dinner roll into slices, and toast
them lightly on both sides; dip them in egg well beaten, then fry in
hot Crisco and drain. Dish up slices of tongue alternately with fried
slices of roll, pour sauce round base, and serve with boiled rice.
_For brown sauce._ Melt 3 tablespoonfuls Crisco, add 1 chopped
onion, piece of carrot, 2 mushrooms, and fry a good brown color; stir
in 2 tablespoonfuls flour and fry it also; then add 1 cupful stock
or water and few drops of kitchen bouquet. Let all cook ten minutes,
stirring constantly; add seasoning of salt and pepper, and strain for
use.
Sufficient for 6 slices.
Fried Chicken
Chicken
Crisco
Select young tender chickens and disjoint. Wash carefully and let stand
over night in refrigerator.
A
(_Kate B. Vaughn_)
Drain chicken but do not wipe dry. Season with salt and white pepper
and dredge well with flour. Fry in deep Crisco hot enough to brown a
crumb of bread in sixty seconds. It requires from ten to twelve minutes
to fry chicken. Drain and place on a hot platter garnished with parsley
and rice croquettes.
B
(_Kate B. Vaughn_)
Make batter of 1 cupful flour, 1 teaspoonful salt, 2 grains white
pepper, ½ cupful water, 2 well beaten eggs, and 1 tablespoonful melted
Crisco. Have kettle of Crisco hot enough to turn crumb of bread a
golden brown in sixty seconds. Drain chicken but do not dry. Dip each
joint separately in batter and fry in the Crisco until golden brown.
It should take from ten to twelve minutes. Serve on a folded napkin
garnished with parsley.
C
(_Kate B. Vaughn_)
Drain chicken but do not wipe dry. Season with salt and white pepper
and dredge well with flour. Put three tablespoonfuls Crisco in frying
pan and when hot place chicken in pan; cover, and allow to steam for
ten minutes. Uncover, and allow chicken to brown, taking care to turn
frequently. Serve on hot platter, garnished with parsley and serve with
cream gravy.
D
Select medium-sized chickens and wash well, then cut into neat
pieces and season them. Mix 1 cupful cornmeal with 1 cupful flour, 1
tablespoonful salt and 1 tablespoonful black pepper. Dip each piece
in mixture and fry in hot Crisco twelve minutes. Drain and serve with
cornmeal batter bread.
E
Wash young chicken, cut into neat pieces, dust with salt, pepper,
and flour, and fry in hot Crisco twelve minutes. Drain, place on hot
platter, pour over it ½ pint hot sweet cream, sprinkle over with
chopped hot roasted peanuts, little salt and pepper.
Fried Chicken, Mexican Style
1 tender chicken
Salt and pepper to taste
1 clove garlic
1 seeded green pepper
2 large tomatoes
5 tablespoonfuls Crisco
Corn croquettes
For Croquettes
2 tablespoonfuls Crisco
1 can or 14 ears corn
2 tablespoonfuls flour
2 cupfuls milk
½ teaspoonful sugar
Pepper and salt to taste
1 egg
Breadcrumbs
_For chicken._ Draw, wash and dry chicken, then cut into neat joints,
sprinkle with salt and pepper. Heat Crisco in frying pan, add clove of
garlic and pepper cut in small pieces. When garlic turns brown take
out, put chicken in, fry till brown, then cover closely, allow to
simmer till ready. A short time before covering chicken, add tomatoes
peeled and cut in small pieces.
_For croquettes._ Drain liquor from can of corn, or grate ears, and
chop kernels fine. Blend Crisco and flour together in pan over fire,
add milk, stir till boiling and cook five minutes, stirring all the
time, add seasonings, and corn, and cook five minutes, then allow to
cool. When cold, form lightly with floured hands into neat croquettes,
brush over with beaten egg, toss in crumbs and fry in hot Crisco to
a golden brown. Drain. Place chicken on hot platter, garnish with
croquettes and serve hot.
Fried Sweetbreads
Sweetbreads
Egg
Breadcrumbs
Crisco
Peas or new Potatoes
Rich brown gravy
Sweetbreads should always be blanched before using. To blanch, soak in
cold water two hours, changing water 3 or 4 times. Put into saucepan,
cover with cold water, add little salt, and skim well as water comes
to boil. Simmer from ten to thirty minutes, according to kind of
sweetbread used. Remove to basin of cold water until cold, or wash well
in cold water and press between two plates till cold. Dry, remove
skin, cut in slices, coat with beaten egg and toss in breadcrumbs, and
fry in hot Crisco to a golden brown. Serve round peas or new potatoes,
with rich brown gravy.
For those whose digestions are at fault, sweetbreads ought to be eaten
as a daily ration if the pocketbook will afford it. For this special
part of the animal’s anatomy is that one of all the viscera whose
mission is to help digestion. It is of the very pancreas itself, that
stomach gland of marvelously involved structure which elaborates the
powerful pancreatic juice. It is alkaline in nature, able to digest
starches, fats, and most of what escapes digestion in the stomach
proper. It received its name from a fancied resemblance in its
substance and formation to the rising lumps of dough destined for bread.
Kidney Omelet
4 kidneys
6 tablespoonfuls Crisco
6 eggs
Salt and pepper to taste
1 tablespoonful chopped parsley
2 tablespoonfuls cream
Melt 2 tablespoonfuls Crisco in frying pan. Skin kidneys and cut into
small dice and toss them into hot Crisco three minutes. Whisk whites of
eggs to stiff froth, then add yolks, seasonings, parsley, and cream,
then add kidney. Make remaining Crisco hot in omelet pan or frying pan,
pour in omelet and fry over clear fire six minutes. When the edges are
set, fold edges over so that omelet assumes an oval shape; be careful
that it is not done too much; to brown the top, hold pan before fire,
or put it in oven; never turn an omelet in the pan. Slip it carefully
on a hot dish and serve the instant it comes from the fire.
Macaroni and Round Steak
½ package macaroni
½ can tomatoes
3 tablespoonfuls Crisco
2 onions
Salt and pepper to taste
½ cupful grated cheese
1 lb. round steak
½ cupful breadcrumbs
Break macaroni into inch lengths and add it with 1 tablespoonful of the
Crisco to plenty of boiling water and boil twenty minutes, then drain.
Put steak and onions through a food chopper. Put macaroni into Criscoed
fireproof dish, then put in meat and onions, add seasonings, tomatoes,
cheese, breadcrumbs, and remainder of Crisco melted. Bake in moderate
oven one hour.
Meat Cakes
1 lb. round steak
3 tablespoonfuls melted Crisco
3 small onions
1 tablespoonful chopped parsley
2 eggs
¼ lb. grated cheese
2 cupfuls breadcrumbs
Salt, pepper, and paprika to taste
Tomato sauce
For Sauce
4 tablespoonfuls Crisco
1 carrot
1 turnip
2 onions
3 tablespoonfuls flour
2 cupfuls stock
1 can or ½ lb. fresh tomatoes
1 tablespoonful tomato catsup
1 bunch sweet herbs
Salt, pepper, and red pepper to taste
1 blade mace
1 bay leaf
_For meat cakes._ Grind steak and onions together, add Crisco, cheese,
parsley, crumbs, seasonings, and eggs lightly beaten. Mix together;
form into small cakes, toss in flour and fry in hot Crisco. Serve hot
with tomato sauce.
_For sauce._ Slice vegetables, fry in Crisco ten minutes; then add
flour, stock, mace, bay leaf, tomatoes, catsup, and herbs. Stir till
they boil, then simmer gently forty-five minutes. Rub through sieve,
add seasonings and use.
Sufficient for twelve meat cakes.
Roast Turkey
For Stuffing
1 quart fine breadcrumbs
4 tablespoonfuls Crisco
1½ teaspoonfuls salt
2 tablespoonfuls chopped onion
1 lemon
1 tablespoonful chopped parsley
¼ teaspoonful powdered thyme
¼ teaspoonful white pepper
1 egg
1 cupful country sausage
A little warm water
1 turkey
Salt pork
Mix sausage with breadcrumbs, add egg well beaten, Crisco, seasonings,
grated rind and strained juice of lemon, and moisten with a little
hot water. Be careful not to make stuffing too moist. See that turkey
is well plucked, singed and wiped; fold over pinions, and pass skewer
through them, thick part of legs and body, catching leg and pinning it
on other side; now secure bottom part of leg, which should have feet
cut off half way to first joint, fill breast of bird with stuffing
and skewer down skin. Place 2 strips salt pork in bottom of roasting
pan, lay in turkey and place several strips salt pork over breast
and sprinkle lightly with flour. Roast in hot oven, allowing fifteen
minutes to the pound. Baste occasionally with melted Crisco. Serve hot
decorated with cooked onions, celery tips, cranberries, and parsley.
Roast with Spaghetti
2 tablespoonfuls flour
3 lbs. sirloin steak
2 tablespoonfuls Crisco
1 large onion
¼ lb. bacon
Salt and pepper to taste
½ cupful water
½ can tomatoes
1 cupful cooked peas
1 cupful cooked spaghetti
1 cupful cooked mushrooms
8 stuffed olives
Melt Crisco and make very hot in roasting pan, lay in steak, season
with salt and pepper, cover with layer of sliced onion, layer of
bacon, add water, cover, and cook in moderate oven about three hours.
Have ready peas, mushrooms, and spaghetti. Place meat on hot platter.
Add juice of tomatoes to gravy, and flour moistened with a little
cold water, peas and mushrooms, and when hot pour round meat. Spread
spaghetti on top and decorate with olives.
Sirloin Steak with Fried Apples
1 sirloin steak weighing 2 lbs.
3 tablespoonfuls melted Crisco
1 teaspoonful salt
½ teaspoonful white pepper
4 tart apples
Milk
Flour
Mix salt and pepper with melted Crisco, then rub mixture into steak and
let steak lie in it twenty minutes. Broil it over a clear fire till
done and serve surrounded with fried apples. Peel and core and slice
apples, then dip in milk, toss in flour, and drop into hot Crisco to
brown.
[Illustration: VEGETABLES]
In the vegetable kingdom the cereals form a very important part of our
diet, by supplying chiefly the carbohydrates or heat giving matter.
Another nutritious group termed pulse, are those which have their seed
enclosed in a pod. The most familiar are peas, beans, and lentils;
peas and beans are eaten in the green or unripe state as well as in
the dried. Vegetables included in the pulse group are very nourishing
if they can be digested, they contain a large amount of flesh forming
matter, usually a fair amount of starch, but are deficient in fat. Peas
and beans also contain sulphur and tend to produce flatulence when
indulged in by those of weak digestion. Lentils contain less sulphur,
and do not produce this complaint so readily.
The more succulent vegetables include tubers, as potatoes and Jerusalem
artichokes, leaves, stems, and bulbs, as cabbages, spinach, celery, and
onions, roots and flowers, as carrots, parsnips, and cauliflower. These
are very valuable on account of the mineral matter, chief of which are
the potash salts, so necessary to keep the blood in a healthy condition.
Care should be taken in cooking vegetables not to lose the salts.
Steaming is preferable to boiling, by preserving the juices, though it
does not tend to improve the color of green vegetables. A little lemon
juice added to the water in which new potatoes are boiling improves
their color. Mint is sometimes cooked with new potatoes. To secure a
good color in vegetables when cooked, careful cleaning and preparation
before cooking is essential. Earthy roots, such as potatoes, turnips,
and carrots, must be both well scrubbed and thoroughly rinsed in clean
water before peeling. From all vegetables, coarse or discolored leaves
and any dark or decayed spots should be carefully removed before
cooking.
[Illustration]
Potatoes should be peeled thinly, or, if new, merely brushed or rubbed
with a coarse cloth to get the skin off. Turnips should be thickly
peeled, as the rind in these is hard and woody. Carrots and salsify,
unless very old, need scraping only. After the removal of the skin, all
root vegetables (except those of the onion kind) should be put in cold
water till wanted. Potatoes, artichokes, and salsify especially, must
not remain a moment out of water after peeling, or they will turn a
dark color, and to the water used for the two last, a little salt and
lemon juice should be added in order to keep them white.
Root vegetables should be boiled with the lid of the pan on, green
vegetables should be boiled with the lid of the pan off, for the
preservation of the color.
Baked Parsnips
½ cupful Crisco
5 parsnips
Salt and pepper to taste
Peel and wash parsnips and cut into two lengthwise, and steam for one
hour. Remove from fire, lay in greased baking pan, sprinkle with salt
and pepper, spread Crisco over top and bake slowly till tender. Serve
hot.
Brussels Sprouts with Crisco
½ cupful Crisco
2 baskets brussels sprouts
½ cupful grated cheese
Trim sprouts and cook them in boiling salted water till tender, drain
and dry on clean cloth. Heat Crisco hot, then add sprouts, and fry
until very hot. Turn them into hot vegetable dish, sprinkle cheese over
them and serve immediately.
Sufficient for one dish.
Colcannon
3 tablespoonfuls Crisco
½ lb. cold cooked potatoes
½ lb. cold cooked cabbage
1 onion
Salt and pepper to taste
Chop onion and cabbage and mash potatoes. Put into frying pan with
Crisco and fry few minutes adding seasonings. Turn into Criscoed
fireproof dish and brown in oven.
Lentils and Rice
3 tablespoonfuls Crisco
½ cupful lentils
½ cupful milk
½ cupful water
1 teaspoonful curry powder
1 small onion
1 tablespoonful lemon juice
1 cupful boiled rice
Salt and pepper to taste
Wash lentils and soak them in milk twelve hours. Melt Crisco, slice
onion and fry a pale brown, add curry powder, milk, water, seasonings,
and lentils, simmer two hours and add lemon juice just before serving.
Serve with rice.
Corn Fritters
1 tablespoonful melted Crisco
1 can crushed corn
1 cupful flour
1 teaspoonful baking powder
2 teaspoonfuls salt
¼ teaspoonful white pepper
3 tablespoonfuls milk
Put corn into bowl, add Crisco, salt, pepper, flour, baking powder, and
milk. Mix well and drop in spoonfuls on a Criscoed griddle. Fire brown
on both sides. These fritters are a palatable accompaniment to roast
chicken.
Sufficient for twelve fritters.
Corn, Okra and Tomatoes
2 tablespoonfuls Crisco
2 tablespoonfuls sugar
Salt and pepper to taste
6 ears corn
6 okra pods
6 tomatoes
2 cupfuls water
Cut corn from cob, put into saucepan, cover with water and bring to
boil. Scald and skin tomatoes and cut okra into cross sections half
inch long. Add both to corn with Crisco and seasonings. Stir and cook
until tender. Serve hot.
Curried Cauliflower
4 tablespoonfuls Crisco
1 cauliflower
1 sliced onion
1 dessertspoonful curry powder
1 tablespoonful lemon juice
¼ teaspoonful salt
1 cupful stock or water
Boil cauliflower in boiling salted water till tender, drain, then
divide into small flowerets. Fry onion in Crisco a few minutes, then
add curry powder, lemon juice and stock or water. Simmer fifteen
minutes, then strain into clean saucepan. Add cauliflower and salt and
simmer fifteen minutes. Serve hot.
Creamed Potatoes au Gratin
2 tablespoonfuls Crisco
1 quart peeled and diced potatoes
2 cupfuls milk
1 tablespoonful flour
1 cupful grated cheese
1 teaspoonful salt
¼ teaspoonful white pepper
Few breadcrumbs
Cut potatoes in about 1½-inch pieces, then boil carefully in boiling
salted water. When done, drain, and pour into Criscoed fireproof dish.
Blend Crisco and flour in saucepan over fire, add milk, stir till
boiling, then add cheese and seasonings. Pour over potatoes; grate a
little cheese over top, sprinkle with breadcrumbs and bake five minutes
in hot oven.
Eggplant en Casserole
4 tablespoonfuls melted Crisco
1 large eggplant
3 small onions
2 garlic cloves
3 tomatoes
1 green pepper
Salt and pepper to taste
Slice eggplant into thin slices, then slice onions, garlic, tomatoes
and pepper quite thin. Arrange them, alternately, in a Criscoed
casserole, seasoning each layer with salt and pepper. Pour in melted
Crisco and cover. Cook over slow fire or in moderate oven till the
eggplant is tender. Serve hot or cold.
Fried Parsley
Crisco
1 bunch parsley
Salt and pepper to taste
Wash, pick and dry the parsley; put into frying basket and immerse in
hot Crisco fifteen seconds or until crisp. Drain and sprinkle with salt
and pepper. It should be a nice green color. If it turns black it has
been too long in the fat.
Green Peas a la Maitre d’Hotel
4 tablespoonfuls Crisco
1 quart shelled peas
Salt and pepper to taste
1 tablespoonful lemon juice
2 sprigs mint
1 tablespoonful chopped parsley
1 teaspoonful sugar
Shell peas and throw into plenty boiling water containing a teaspoonful
of salt, sugar, and mint; boil fast until tender, then drain. Mix lemon
juice with Crisco and parsley; stir this among peas, reheat them, and
serve at once.
Jerusalem Artichokes
2 tablespoonfuls Crisco
1 lb. artichokes
2 tablespoonfuls flour
1 yolk of egg
2 teaspoonfuls lemon juice
1½ cupfuls milk
2 tablespoonfuls cream
Salt and pepper to taste
1 teaspoonful chopped parsley
¼ cupful vinegar
1 pint boiling milk
Wash and scrape artichokes, and throw each one in cold water containing
vinegar; when all are done, rinse in water and put into boiling milk,
add cupful of boiling water and teaspoonful of salt. Boil quickly with
lid off, pierce with fork to know if done. Lift into hot dish and cover
with sauce. Blend Crisco and flour in saucepan, over fire, add milk,
salt and pepper, and cook five minutes. Remove from fire, add egg
beaten with cream and lemon juice, pour over artichokes and sprinkle
parsley over top.
Mushrooms au Gratin
4 tablespoonfuls Crisco
14 large mushrooms
1 egg
Salt, pepper, and red pepper to taste
1 tablespoonful chopped parsley
2 tablespoonfuls chopped cooked meat
2 tablespoonfuls breadcrumbs
½ cupful stock
1 tablespoonful chopped suet
Beat up egg, add suet, breadcrumbs, meat, parsley, and seasonings.
Wash and remove centers from mushrooms, season with salt, pepper, and
red pepper, also place tiny piece of Crisco in each. Then put heaping
teaspoonful of forcemeat in each one, and cover with crumbs. Lay on
Criscoed tin, add stock, and bake fifteen minutes. Serve on hot dish
with gravy poured round.
Sufficient for fourteen mushrooms.
New Potatoes a la France
3 tablespoonfuls Crisco
2 lbs. new potatoes
2 sprigs mint
1 teaspoonful salt
1 tablespoonful chopped parsley
1 tablespoonful lemon juice
Wash and scrape potatoes. With round vegetable cutter scoop out from
potatoes a number of little balls like marbles; boil these till tender
in water, to which have been added salt and mint. Drain, add Crisco,
parsley, and lemon juice. Toss them about gently in pan a few minutes,
and serve on hot dish.
Potato Pone
2 tablespoonfuls Crisco
1 generous cupful grated raw sweet potatoes
1 cupful molasses
1 cupful milk
1 teaspoonful powdered ginger
½ teaspoonful powdered cinnamon
½ teaspoonful salt
1 tablespoonful chopped candied orange peel
½ cupful sugar
Grate potatoes or put them through meat chopper, add molasses, sugar,
milk, Crisco, salt, spices, and orange peel. Mix well, turn into
Criscoed fireproof dish and bake in moderate oven till firm.
Sufficient for one small pone.
Savory Lentil Dish
4 tablespoonfuls melted Crisco
1 cupful lentils
1 bay leaf
3 sprigs parsley
1 chopped onion
Salt, pepper, and powdered mace to taste
1 cupful boiled rice
1½ cupfuls highly seasoned tomato sauce
Wash lentils and soak in plenty of cold water four hours. Put into
boiling salt water, add bay leaf, parsley, seasonings and cook till
tender. Chop and fry onion in 3 tablespoonfuls of Crisco, add lentils,
rice and remainder of Crisco, stir and allow to get hot. Turn into hot
dish and pour over tomato sauce.
Stuffed Beets
2 tablespoonfuls Crisco
6 beets
2 green peppers
2 tablespoonfuls breadcrumbs
½ teaspoonful onion juice
Salt and pepper to taste
Watercress
Select 6 smooth even-sized beets and boil in boiling salted water until
tender. Peel, remove root end and remove center, leaving shell about
half inch thick. Remove stems and seeds from peppers; cover peppers
with boiling water ten minutes. Dice them with scooped out beet, add
Crisco, breadcrumbs, and seasonings. Mix and divide into beet shells,
dot with Crisco and bake in moderate oven twenty minutes. Serve
garnished with watercress.
Sufficient for six beets.
Stuffed Eggplant
3 tablespoonfuls Crisco
3 small eggplants
½ cupful breadcrumbs
1½ cupfuls stock
½ cupful chopped cooked chicken or veal
1 egg
Salt, pepper, and nutmeg to taste
½ cupful white wine
Criscoed crumbs
1 tablespoonful flour
1 tablespoonful sherry
Cut eggplants in halves and scoop out inside, leaving shell half inch
thick. Soak ½ cupful breadcrumbs in ½ cupful stock ten minutes, then
add cooked chicken, 2 tablespoonfuls melted Crisco, egg, well beaten,
and seasoning of salt, pepper and nutmeg. Divide this forcemeat into
eggplants, sprinkle Criscoed crumbs on top, set them in greased pan,
pour in rest of stock and white wine and bake half hour in moderate
oven. Serve on hot dish with following sauce.
Put 1 tablespoonful Crisco and 1 tablespoonful flour into saucepan and
blend over fire, add sherry and 1 cupful liquor from pan in which they
were baked, and cook five minutes.
Sufficient for three eggplants.
Stuffed Potatoes
(_Kate B. Vaughn_)
2 tablespoonfuls melted Crisco
6 large potatoes
2 tablespoonfuls grated cheese
1 yolk of egg
Salt and pepper to taste
Wash six well shaped white potatoes and rub skin with Crisco. Bake
until tender, cut slice off one end, and with a teaspoon remove all
potato from shells. Mash the potato, adding Crisco, cheese, seasonings,
and egg yolk. Refill shells and bake fifteen minutes. Serve hot on
napkin.
Sufficient for six potatoes.
Viennese Carrots
2 tablespoonfuls Crisco
1 bunch carrots
1 tablespoonful flour
½ teaspoonful sugar
2 tablespoonfuls vinegar
Salt and pepper to taste
1 tablespoonful chopped parsley
1 cupful cooked peas
Scrape carrots, cut in small pieces, and boil till tender in boiling
salted water. Blend Crisco and flour together in saucepan over fire,
stir in 1 cupful water in which carrots were cooked, boil five minutes,
then add sugar, seasonings, vinegar, parsley, peas, and carrots; simmer
ten minutes and serve hot in vegetable dish.
[Illustration]
[Illustration: SALADS]
Salads are classified into two groups--i.e., the raw, such as lettuce,
endive, radishes, cucumber, celery, etc., and the cooked, such as those
made from cooked vegetables, eggs, cooked cold fish, poultry, and meat.
The raw materials should be washed most carefully and well cleaned
before mixing, and the utensils for cutting and mixing, as well as the
basins or bowls used, should be clean and dry. Every salad, no matter
how plain and simple it may be, should be made to look inviting and
tempting. The method of draining or drying is a very easy performance
so long as the salad leaves, whatever they may be, are almost free from
moisture. This is effected best by putting the leaves, which should be
broken, not cut with a knife, into a wire basket and drying them well,
or else putting them into a cloth lightly folded and shaking well until
the outer moisture of the leaves is well absorbed. The salad then is
ready for mixing.
Any cold boiled vegetables left over from dinner are useful as giving
variety to salads, and help to make a good accompaniment to cold meat
served to luncheon. Thinly sliced cold potatoes--new ones for choice,
green peas and string beans, are especially good for this purpose, and
even Brussels sprouts, carrots, and turnips may be used on occasion in
small quantities. More substantial salads, prepared with cold meat or
fish, form appetizing luncheon or breakfast dishes. Those made with
chicken, lobster and salmon respectively are most widely known, but
fillets of flounder, cold ham or beef, or lamb make very good salads,
and even the humble herring, and dried and salted fish, may be used
with advantage in this way.
[Illustration]
The meat or fish should be cut up into cubes or convenient small
pieces, and piled up in the center of the dish or salad bowl on a layer
of seasoned, shredded lettuce. Over this should be poured half of the
dressing. Round this should be arranged the green constituents of the
salad, cut up rather small, garnished with slices of tomato or beets,
cucumber and hard-cooked egg. The remainder of the dressing should
be poured over this, and the top of the meat or fish pyramid may be
ornamented with a few sprigs of endive or parsley.
Apple, Celery and Nut Salad
For Dressing
1 tablespoonful Crisco
1 teaspoonful mustard
1 teaspoonful sugar
½ teaspoonful salt
¼ teaspoonful white pepper
2 eggs
4 tablespoonfuls lemon juice
1 cupful whipped cream
For Salad
1 quart chopped apples
1 pint diced celery
1½ cupfuls blanched and shredded almonds
⅔ cupful rolled pecan nut meats
_For salad._ Mix apples, celery and nut meats.
_For dressing._ Melt Crisco, add mustard, sugar, salt, pepper, yolks
of eggs well beaten, and lemon juice. Cook in double boiler till it
thickens, then add whites of eggs stiffly beaten. Chill and add whipped
cream just before serving. Dressing should be mixed with fruit.
Asparagus Salad
For Dressing
6 tablespoonfuls melted Crisco
1 teaspoonful salt
¼ teaspoonful paprika
Pinch black pepper
1 tablespoonful tarragon vinegar
2 tablespoonfuls cider vinegar
1 tablespoonful chopped cucumber pickles
1 tablespoonful chopped green peppers
1 teaspoonful chopped parsley
1 teaspoonful chopped chives
1 can asparagus or fresh cooked asparagus
Drain asparagus and chill. Mix salt with paprika, add pepper, tarragon
vinegar, cider vinegar, Crisco, pickles, peppers, parsley, and chives,
mix well and pour over the asparagus.
Celery and Almond Salad
1 cupful melted Crisco
1 yolk of egg
1 tablespoonful lemon juice
1 tablespoonful vinegar
1 head celery
½ cupful blanched almonds
1 crisp lettuce
Few drops green color
½ teaspoonful sugar
1 teaspoonful salt
½ teaspoonful mustard
Red pepper to taste
Melt and cool Crisco. Prepare celery and cut into very thin strips and
plunge in ice water until wanted. Blanch and shred almonds; wash and
dry lettuce leaves. Put yolk of egg into bowl, add mustard, salt, and
red pepper and mix well with wooden spoon. Add sugar, teaspoonful lemon
juice, teaspoonful vinegar; beat in Crisco gradually. Remove spoon and
beat with egg beater five minutes, then beat in rest of lemon juice and
vinegar. Add more seasonings if needed and enough green color to make
it look pretty. Dry celery and mix with almonds, then toss them into
dressing. Serve on lettuce leaves.
Fruit Salad
Dressing
1 tablespoonful Crisco
Pinch of salt
2 tablespoonfuls sugar
2 tablespoonfuls vinegar
2 eggs
½ pint whipped cream
Salad
24 marshmallows
1 can pineapple
2 juicy apples
6 oranges
Lettuce leaves
_For salad._ Cut fruit and marshmallows into small pieces, then mix and
chill.
_For dressing._ Beat up eggs in double boiler, add vinegar, sugar,
salt, Crisco and cook until thick. Cool and add whipped cream. Mix with
fruit and serve on crisp lettuce leaves.
Orange and Tomato Salad
3 tablespoonfuls melted Crisco
4 tomatoes
4 oranges
1 tablespoonful chopped parsley
Tarragon vinegar
Salt
Peel oranges and tomatoes, and slice and arrange alternately in salad
bowl. Mix juice squeezed from “tops and bottoms” of oranges with an
equal quantity of tarragon vinegar, add Crisco and salt to taste. Pour
over fruit and sprinkle chopped parsley on top.
Potato and Nut Salad
For Dressing
5 tablespoonfuls melted Crisco
1 teaspoonful mustard
1 teaspoonful salt
2 teaspoonfuls sugar
2 yolks of eggs
¾ cupful cream or milk
¼ cupful vinegar
For Salad
3 cupfuls sliced cold potatoes
1 cupful broken hickory nut meats
1 teaspoonful chopped onion
Chopped parsley
Cold cooked sliced beets
Sliced lemon
Lettuce leaves
_For dressing._ Mix sugar, salt, and mustard, add Crisco and stir
thoroughly; then add yolks of eggs well beaten, cream, and lastly
vinegar. Cook in double boiler until consistency of cream. If milk is
used instead of cream, add 1 teaspoonful flour to other dry ingredients.
_For salad._ Mix potatoes, nuts, and onion together, and place on crisp
lettuce leaves; pour over dressing and garnish to taste with beets,
lemon, and parsley.
Potato and Pimiento Salad
1 tablespoonful Crisco
4 potatoes
2 hard-cooked eggs
½ can pimientos
1 tablespoonful chopped cucumber pickle
1 teaspoonful salt
Dressing
1 tablespoonful Crisco
2 teaspoonfuls dry mustard
1 teaspoonful salt
2 tablespoonfuls sugar
1 lemon
½ pint vinegar
2 eggs
_For salad._ Boil potatoes and slice them, add Crisco and salt. Now
chop pickles, eggs, and pimientos and add them and set in cool place to
chill.
_For dressing._ Put vinegar into double boiler, add strained lemon
juice, sugar, salt, mustard, then add Crisco and eggs well beaten. Cook
until thick, then cool and use.
Shrimp Salad
2 tablespoonfuls Crisco
1 can shrimps
1 cupful celery cut in cubes
1 cupful tart apples cut in cubes
1 cupful broken Brazil nut meats
½ cupful broken English walnut meats
Salt and pepper to taste
1 lemon
4 tablespoonfuls vinegar
2 tablespoonfuls water
4 eggs
1 teaspoonful dry mustard
1 teaspoonful salt
1 teaspoonful sugar
½ teaspoonful white pepper
½ cupful thick cream and 1 cupful whipped cream
Crisp lettuce leaves
Break shrimps into pieces, put them into earthenware dish, moisten with
a little melted Crisco, season with vinegar, salt and pepper. Put apple
cubes into a small dish and sprinkle lightly with lemon juice, then put
in celery cubes with a little more lemon juice and toss together. Cover
and set aside. Prepare nut meats. Heat vinegar and water in double
boiler, beat eggs, then gradually add them to vinegar, stirring all the
time. Now add Crisco and cook slowly, stirring constantly. Remove from
fire, and beat till cold, then add mustard, salt, sugar, and pepper.
Add the thick cream just before serving. When ready to serve toss nuts,
celery, apples and shrimps together with a silver fork, and add a
little dressing. Heap on crisp lettuce leaves on individual plates, and
pour over each salad a heaping spoonful of the dressing; and top with
spoonful of unsweetened whipped cream.
[Illustration: PUDDINGS]
Puddings as a rule either are boiled, steamed or baked. For boiled
puddings, care should be taken that the saucepan be kept boiling or the
water will get into the pudding and spoil it. For pudding cloths, use
materials such as linen or cheese cloth. After using, the cloth must be
thoroughly washed in plenty of water with a little washing soda, but
on no account use soap, and see that the cloth is perfectly dry before
putting it away. Many puddings are lighter and better steamed, and
then instead of the cloth only a piece of Criscoed paper is required,
twisted over the top of the basin or mold. Very light puddings, such as
custards, should be placed in a steamer. Most of the steamed puddings
mixed a little softer, are excellent baked in a pudding dish.
In steaming puddings keep them at a uniform heat all the time, and be
careful not to lift the lid off the pan for the first half hour. All
farinaceous puddings should be cooked well, as then they are easier
to digest. Cornstarch must be well cooked, from eight to ten minutes.
Mold for jellies or blanc-manges should be well rinsed with cold water
before using. Barters must be well beaten and allowed to stand for
thirty minutes or longer before cooking, because the starch in the
flour swells, and the batter will therefore be lighter. Batter puddings
should be put into a quick oven. Puddings composed principally of milk
and eggs should be very gently cooked, as strong heat will cause them
to curdle.
[Illustration]
In stewing fruit, prepare syrup first. Bring to boil, lay fruit in, and
simmer gently. Souffles should be very light and spongy. Eggs form a
large part of souffles, more whites than yolks are used and the former
are beaten to a stiff froth. All souffles should be served quickly.
Omelets are composed mainly of eggs. They can be savory or sweet. If
overcooked an omelet will be tough. To prevent milk running over when
it comes to boil, put spoon in saucepan. Never leave spoon in saucepan
if you wish the contents to cook quickly, and in any case a metal spoon
never should be allowed to stand in a boiling saucepan containing fruit
or any acid.
Apple Dumplings
5 apples
4 tablespoonfuls Crisco
2 cupfuls flour
2 teaspoonfuls baking powder
½ teaspoonful salt
¾ cupful milk
Sugar
Cinnamon
Sift flour, baking powder, and salt together. Work in Crisco with
finger tips; add gradually milk, mixing with knife to a nice dough.
Roll ½ inch thick, cut into squares and lay in center of each an apple,
pared and cored. Fill up centers with sugar and cinnamon and take
corners off the dough and pinch together. Place in Criscoed baking
pan, dot over with sugar and Crisco and bake in moderate oven for
twenty-five minutes or till nicely browned. Serve hot with milk.
Sufficient for five dumplings.
Apple Fritters
1½ cupfuls flour
2 teaspoonfuls baking powder
¼ teaspoonful salt
1 egg
1 tablespoonful melted Crisco
¾ cupful milk
3 apples cut in quarter inch slices
3 tablespoonfuls sugar
1 lemon
Peel, core and slice apples, then sprinkle 2 tablespoonfuls sugar and
strained juice of the lemon over them. Sift flour, baking powder,
sugar, and salt into bowl, add milk to well beaten egg and stir liquid
gradually into dry materials, beating thoroughly, then add Crisco.
Cover apple slices with batter and drop them into plenty of Crisco
heated so that small breadcrumb browns in sixty seconds. Fry for four
or five minutes. Drain and sprinkle with powdered sugar. Any other
fruit may be substituted for apples or a combination of fruits makes a
delicious fritter.
Sufficient for twelve fritters.
Baked Rhubarb Pudding
2 cupfuls flour
½ teaspoonful salt
2 bundles rhubarb
½ cupful Crisco
1 lemon
6 tablespoonfuls brown sugar
Water
½ cupful granulated sugar
Put granulated sugar into small saucepan over fire, and when brown,
coat inside of plain pudding mold with it. Sift flour, salt, and baking
powder together, rub Crisco finely into it, then mix whole to a smooth
paste with cold water. Turn out on a floured board, cut off one-third
of it, and put one side for the lid. Roll out remainder until twice
the circumference of the top of the mold, then drop gently into mold,
pressing evenly against sides. Fill center with rhubarb, cut in pieces
an inch long. Add grated rind and strained juice of half of the lemon,
brown sugar and 3 tablespoonfuls water. Roll out pastry that was put on
one side, wet edges of it, lay it on top. Cover with a piece of greased
paper, and bake in moderate oven one hour. Turn out and serve with hot
milk.
Caramel Bread Pudding
3 cupfuls breadcrumbs
1 quart hot milk
2 eggs
1 teaspoonful lemon extract
Grated nutmeg to taste
½ teaspoonful salt
1 cupful sugar
4 tablespoonfuls Crisco
Whipped cream
Put Crisco, crumbs, and salt into a basin, add hot milk and soak ten
minutes. Melt sugar and brown it lightly in a small pan over fire, then
add it to the bread, with eggs well beaten, and flavorings. Pour into
Criscoed pudding dish and bake in moderate oven till firm. Serve with
whipped cream.
Caramel Rice Pudding
⅓ cupful rice
½ teaspoonful lemon extract
3 eggs
2 tablespoonfuls Crisco
¼ teaspoonful salt
2 cupfuls milk
¼ cupful sultana raisins
2 tablespoonfuls powdered sugar
¼ cupful granulated sugar
Melt granulated sugar in small saucepan and cook until brown, but do
not burn; pour it while hot into pudding mold and spread it all over
inside. Wash rice, parboil, drain, and cook slowly in milk thirty
minutes; turn into basin, add powdered sugar, Crisco, salt, raisins,
extract, and eggs well beaten and pour into prepared mold. Set mold
in pan of boiling water and bake in oven till quite set. Turn out and
serve hot or cold.
Carrot Pudding
For Pudding
1 cupful brown sugar
1 cupful grated carrots
1 cupful grated raw potatoes
¾ cupful Crisco
1 cupful seeded raisins
½ cupful breadcrumbs
½ cupful milk
1½ cupfuls flour
1 teaspoonful salt
1 teaspoonful baking powder
1 teaspoonful mixed spices
1 cupful currants
Prune sauce
For Sauce
½ lb. prunes
1 wineglassful sherry wine
1 lemon
½ teaspoonful powdered cinnamon
_For pudding._ Cream Crisco and sugar together, add carrots, potatoes,
raisins, currants, crumbs, flour, baking powder, salt, and milk. Turn
into Criscoed mold, cover, and steam steadily for three hours.
_For sauce._ Soak prunes in water over night, after first washing
them. Next day put them in pan with water they were soaked in, just
enough to cover them, simmer gently until quite soft. Do not allow to
boil, or fruit will be spoiled. Take out stones, crack some, and save
kernels. Rub prunes through sieve, add sherry, kernels blanched, grated
rind and strained lemon juice, and cinnamon, and then, if thicker than
rich cream, add more wine, or water, and use.
Chocolate Jelly
2 squares chocolate
1 tablespoonful Crisco
2 cupfuls boiling water
¾ cupful sugar
4 tablespoonfuls cornstarch
¼ teaspoonful salt
1 teaspoonful vanilla extract
½ cupful chopped walnut meats
Whipped cream
Break chocolate into small pieces, dissolve in boiling water, add
Crisco, salt, cornstarch mixed with sugar, stir and boil for eight
minutes. Remove from fire, add vanilla and nuts and pour at once into
wet mold. Cool, turn out and serve with whipped cream.
Cottage Pudding
1 cupful sugar
1 egg
1 cupful milk or water
2¼ cupfuls flour
2 tablespoonfuls Crisco
2½ teaspoonfuls baking powder
½ teaspoonful salt
1 teaspoonful vanilla extract
1 cupful sultana raisins
Sauce
1 tablespoonful Crisco
1 cupful sugar
1 egg
1 teaspoonful flour
½ teaspoonful vanilla extract
1½ cupfuls boiling water
_For pudding._ Cream Crisco and sugar together, add egg well beaten,
milk, vanilla, flour, baking powder, salt, and raisins. Mix well, turn
into greased mold, and bake twenty-five minutes in moderate oven. Turn
out and serve with sauce. This pudding may be steamed for one and a
half hours.
_For sauce._ Mix flour, sugar, and Crisco in small saucepan, then stir
in egg and boiling water and boil for three minutes. Flavor with the
vanilla.
Molasses Sponge Pudding
2 cupfuls flour
2 teaspoonfuls powdered ginger
½ teaspoonful baking soda
½ cupful Crisco
½ cupful molasses
1 egg
1 tablespoonful breadcrumbs
¾ cupful milk
½ teaspoonful salt
For Sauce
1 teaspoonful Crisco
1 teaspoonful cornstarch
2 tablespoonfuls lemon juice
3 tablespoonfuls molasses
1 cupful hot water
_For pudding._ Mix flour, breadcrumbs, soda and ginger together, then
rub in Crisco with finger tips. Beat egg, add milk, molasses, salt and
stir into dry ingredients. Turn mixture into Criscoed mold, cover with
greased paper and steam steadily for two hours. Turn out and serve with
sauce.
_For sauce._ Blend Crisco and cornstarch together, add molasses, water,
and lemon juice, and boil a few minutes.
Monica Pudding
3 tablespoonfuls melted Crisco
2 cupfuls milk
½ cupful flour
3 eggs
¼ cupful sugar
¼ teaspoonful salt
½ teaspoonful vanilla extract
For Sauce
¼ cupful Crisco
½ cupful powdered sugar
½ cupful cream
½ teaspoonful vanilla extract
_For pudding._ Heat 1 cupful milk. Add other cupful milk gradually to
flour, then stir into boiling milk, stir and cook five minutes. The
mixture should be quite smooth. Remove from fire, add Crisco, sugar,
yolks of eggs well beaten, salt, vanilla, and whites of eggs stiffly
beaten. Turn into Criscoed baking dish, set in pan half full of boiling
water. Bake in moderate oven thirty-five minutes. Serve with sauce.
_For sauce._ Melt Crisco, add sugar, cream and vanilla extract and
bring to boil.
Noodle Pudding
1 pint noodles
¾ cupful sugar
4 eggs
¼ cupful melted Crisco
1 lemon
¼ cupful blanched and chopped almonds
2 cupfuls milk
¼ teaspoonful salt
Throw noodles into boiling salted water, and cook five minutes. Drain
in colander. Beat eggs until light and stir in the noodles. Grease
pudding dish with Crisco, put in layer of noodles, sprinkle with sugar,
almonds, grated lemon peel, and melted Crisco. Then add another layer
of noodles and proceed as before, until all are used up. Add milk and
salt, and bake one hour in moderate oven. Serve hot with milk or cream.
This pudding is delicious with stewed fruits.
Peach Delights
1 quart flour
3 teaspoonfuls baking powder
2 tablespoonfuls sugar
½ cupful Crisco
½ teaspoonful salt
Milk
1 egg
1 teaspoonful lemon extract
Peaches, fresh or canned
Whipped cream
Sift flour, salt, sugar, and baking powder together, then rub Crisco
lightly into them with finger tips; add lemon extract and enough milk
to make soft dough. Drop mixture into Criscoed gem pans; place ½ peach
on each one; fill cavities with sugar and bake in hot oven twenty-five
minutes. Serve with whipped and sweetened cream.
Sufficient for twenty delights.
Pineapple Pudding
For Pudding
1 can pineapple
1 cupful sugar
4 tablespoonfuls melted Crisco
1 cupful breadcrumbs
¼ teaspoonful salt
6 eggs
Hard sauce
For Sauce
4 tablespoonfuls sugar
½ teaspoonful salt
½ cupful Crisco
2 tablespoonfuls sherry
4 tablespoonfuls blanched and
chopped almonds
_For pudding._ Beat eggs, add crumbs, salt, Crisco, sugar, and
pineapple cut into small dice. Turn into Criscoed pudding dish and bake
in moderate oven until firm. Serve hot or cold with sauce.
_For sauce._ Beat Crisco with sugar to a cream, add salt, sherry, and
almonds.
Mrs. Vaughn’s Plum Pudding
½ lb. brown sugar
3 eggs
¼ lb. breadcrumbs
½ lb. browned flour
½ lb. Crisco
2 teaspoonfuls baking powder
1 teaspoonful salt
½ teaspoonful powdered cloves
½ teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
½ teaspoonful grated nutmeg
¼ teaspoonful powdered mace
½ cupful New Orleans molasses
½ cupful brandy (or grape juice)
¼ cupful lemon juice
½ lb. seeded raisins
½ lb. sultana raisins
1 lb. currants
1 lb. crystallized fruits, consisting of pineapple,
cherries, figs, orange peel, and citron
Chop crystallized fruits, add raisins and currants, then pour brandy
(or grape juice) over them and let stand several hours. Cream Crisco
and sugar, add eggs well beaten together, and all other ingredients.
Divide into greased mold (small Crisco cans will do) filling two-thirds
full and steam steadily for three hours. Turn out while hot and serve
with hard sauce.
Sufficient for two medium-sized puddings or one very large one.
Rice Pudding
½ cupful rice
3 cupfuls milk
¾ cupful sugar
¼ cupful Crisco
3 eggs
Powdered cinnamon to taste
¼ cupful seeded raisins
½ teaspoonful salt
Wash rice and steam it in milk until thick, then allow to cool. Cream
Crisco and sugar, add well beaten eggs, raisins, salt, rice, and
cinnamon. Grease pudding dish with Crisco, pour in mixture and bake one
hour in moderate oven.
Walnut Pudding
½ cupful sugar
2 cupfuls flour
2 teaspoonfuls baking powder
4 tablespoonfuls melted Crisco
½ teaspoonful salt
2 eggs
1 cupful milk
1 teaspoonful vanilla extract
1 cupful chopped English walnut meats
For Sauce
1 cupful sugar
½ cupful water
3 yolks eggs
2 cupfuls whipped cream
½ teaspoonful lemon extract
Mix flour, sugar, salt and baking powder together, add eggs well
beaten, vanilla extract, milk, Crisco, and nuts. Mix well and divide
into 9 greased individual molds, cover with greased papers, and steam
steadily for three-quarters of an hour. Turn out and serve.
_For sauce._ Boil sugar and water till syrup spins a thread, pour
over beaten yolks of eggs, and stir quickly. Set aside to cool, stir
occasionally, add lemon extract and just before serving mix in whipped
cream.
Sufficient for nine individual puddings.
Woodford Pudding
(_Kate B. Vaughn_)
1 cupful sugar
3 eggs
½ cupful buttermilk
1 teaspoonful baking soda
1½ cupfuls flour
½ cupful Crisco
1 cupful blackberry jam
½ teaspoonful salt
½ teaspoonful grated nutmeg
For Sauce
2 tablespoonfuls Crisco
1 cupful whipped cream
Powdered sugar
¼ teaspoonful salt
_For pudding._ Cream Crisco and sugar together, add salt, eggs well
beaten, nutmeg, flour, soda mixed with buttermilk, and jam. Mix well
and turn into Criscoed pudding dish and bake in moderate oven thirty
minutes or until firm.
_For sauce._ Cream Crisco and beat in as much powdered sugar as it
will take up, add salt, and stir over boiling water until it becomes
liquid, flavor with vanilla extract or sherry, and just before serving
add cream. Serve hot with pudding.
[Illustration: SANDWICHES]
If the slices of bread have to be spread with butter or with a paste
it should be done before they are cut off. The slices should not be
cut thicker than an eighth of an inch. When butter is used there must
just be enough of it for us to know in some mysterious fashion that
it is there. Every scrap of a sandwich should be eatable. Sandwiches
usually are served on folded napkins, and arranged in circles, so
that one overlaps the other. It is well to lay a damp napkin over the
sandwiches, if they are not wanted immediately, in order to keep them
moist. To make superior sandwich butter, work one cupful of butter in a
basin with a clean and dry wooden spoon until soft; then add by degrees
half a cupful of whipped cream, seasoning of salt and mustard, and put
it in a cool place until required.
Egg and Anchovy Sandwiches
3 tablespoonfuls melted Crisco
10 anchovies
3 hard-cooked eggs
2 tablespoonfuls grated cheese
1 teaspoonful curry powder
½ teaspoonful lemon juice
Salt to taste
Brown bread
Watercress
Bone anchovies, put them in basin or mortar with eggs, cheese, and
one tablespoonful Crisco, and pound all well together. Mix remaining
Crisco with curry powder, lemon juice, and salt to taste. Cut some thin
brown bread, spread with curry mixture and layer of anchovy paste. Lay
another piece of bread on top, and cut into fancy shapes. Arrange on a
lace paper and garnish with watercress.
Sufficient for fifteen sandwiches.
[Illustration]
Fried Egg Sandwiches
2 tablespoonfuls Crisco
4 hard-cooked eggs
2 tablespoonfuls cream
Salt, pepper, and red pepper to taste
2 rasped rolls
Fritter batter
Cut hard-cooked eggs free from shells into slices and pound with Crisco
and cream to a paste. Season with salt, pepper, and red pepper. Cut
rolls into thin slices, butter them, spread them with the mixture
and make into small sandwiches. Dip each sandwich into some prepared
fritter batter, and fry to golden brown in hot Crisco. Drain and serve
hot.
Sufficient for twelve sandwiches.
Hudson Sandwiches
2 tablespoonfuls Crisco
½ lb. cooked meat
6 stoned olives
1 teaspoonful capers
2 hard-cooked eggs
Salt and pepper to taste
Crisp lettuce leaves
12 picked shrimps
Parsley
Brown bread
Put through food chopper cooked meat, olives, capers, and yolks of
hard cooked eggs, then add Crisco and seasonings. Spread mixture on
slices of buttered brown bread, and stamp them out with a round cutter;
sprinkle surfaces of sandwiches with chopped whites of eggs. Dish up in
circular fashion. Put lettuce in center with shrimps and a few sprigs
of parsley. This sandwich quite repays the trouble of making.
Sufficient for twenty sandwiches.
Pimiento Cheese Sandwiches
2 tablespoonfuls Crisco
1 cupful diced cheese
1 teaspoonful cornstarch
6 tablespoonfuls milk
1 teaspoonful salt
1 can pimientoes
Paprika to taste
Graham bread
Put cheese into double boiler, add Crisco, cornstarch, milk, salt, and
paprika to taste and stir and cook until smooth, then add pimientoes
cut into small pieces. Spread between buttered slices of graham bread.
Sufficient for twenty-five sandwiches.
Rice Sandwiches
1 tablespoonful Crisco
½ cupful rice
1 sprig parsley
1 blade mace
1 strip lemon peel
2 tablespoonfuls chopped cooked liver
2 tablespoonfuls chopped cooked ham
Salt and pepper to taste
Bread
Boil rice in plenty of boiling salted water, add parsley, mace, and
lemon peel. When quite tender strain off water, take out parsley mace,
and lemon, and stir into the rice, liver, Crisco, ham, and seasonings.
Cut an even number of slices of bread, spread mixture when cold on
one-half, and cover with remaining slices of bread. Trim and cut into
diamond shapes.
Sufficient for twenty sandwiches.
Sardine Sandwiches
2 tablespoonfuls melted Crisco
1 dozen sardines
1 tablespoonful whipped cream
1 tomato
Salt, pepper, and paprika to taste
Lettuce leaves
Slices of brown or white bread
Bone and skin the sardines, then rub through sieve, add cream, Crisco,
pulp of tomato and seasonings and mix well. Spread mixture between
slices of brown or white bread and butter, stamp out in rounds, in
center of each round force a row of whipped cream seasoned with salt
and red pepper, place small stamped out leaves of lettuce round the
cream.
Sufficient for twelve sandwiches.
Tomato Sandwiches
2 tablespoonfuls Crisco
1 cupful water
½ cupful vinegar
2 eggs well beaten
1 teaspoonful salt
1 teaspoonful mustard
1 tablespoonful flour
1½ tablespoonfuls sugar
Few grains red pepper
Firm ripe tomatoes
Bread
Whipped cream
Mix sugar, flour, salt, mustard and red pepper together, add eggs,
vinegar, Crisco, and water and cook in double boiler until thick,
stirring all the time. To every tablespoonful of dressing add equal
quantity of whipped cream. Skin and slice tomatoes very thin, dip
slices into dressing and place between thin slices of buttered bread.
Cut into finger shaped pieces.
Sufficient for thirty sandwiches.
Tomato and Horseradish Sandwiches
1 tablespoonful Crisco
¼ cupful grated horseradish
1 tomato
Bread
¼ cupful mayonnaise
Salt and paprika to taste
Parsley
Mix Crisco, horseradish, and mayonnaise together. Skin and slice
tomato, sprinkle with salt and paprika. Spread thin slices of bread and
butter with Crisco mixture, and put sliced tomato between, cut into
fancy shapes and garnish with parsley.
Sufficient for ten sandwiches.
[Illustration: PASTRIES]
There are two principal divisions, within which all varieties may be
included, viz:
1. Short or plain pastries.
2. Flaky pastries.
Of these, the former includes all pastes in which the fat is mixed
evenly with the dough throughout; the latter, those in which, by one
means or another, the two are arranged in alternate layers. The short
pastes are the simplest, and for this reason should be experimented on
to begin with. With pastry, a good deal always depends on the mixing.
The best way is to measure out the average quantity of liquid, to pour
about three-quarters of this gradually into the flour, at the same time
stirring this briskly with a knife, so as to get it evenly moistened,
and then add, in very small quantities at a time, as much more water as
may be needed. To see, in this way, when the flour has been moistened
enough, is easy. By the time the first three parts of water have been
put in, most of it will have stuck together in little separate rolls;
if on pressing these they should not only cling together, but readily
collect about them whatever loose flour there may be, sufficient
moisture will have been added; but so long as the mixture, when
pressed, remains to some degree crumbly, it is a sign that a little
more water is required. When done, the paste should stick together, but
should not adhere either to the hands or to the basin. If it does this
it is too wet, and more flour must be dusted over it and kneaded in
till the surplus moisture has been absorbed. A sure sign of its having
been mixed properly is when it can be rolled into a lump, and the basin
wiped out cleanly with it, as with a cloth. To roll out, flour the
pastry board slightly, lay the dough on it, and form it into a neat,
flat oblong shape.
[Illustration]
Press it out first a little with the roller, and then roll with short,
quick strokes to the thickness required. Always roll straight forwards,
neither sideways nor obliquely. If the paste wants widening, alter its
position, not the direction of the rolling. At the beginning of each
stroke, bring the roller rather sharply down, so as to drive out the
paste in front of it, and take especial care in rolling to stop always
just short of the edges. Short pastry differs from the flaky pastries
in requiring but one rolling out.
It should be handled and rolled as little as possible and when
carefully made it should not be in the least leathery or tough. Air
in this method is mixed equally throughout the paste, and when it
expands in the oven raises the paste in all directions. The flakiness
of pastry depends upon the kind and amount of shortening used. Crisco
makes tenderer crust than either lard or butter. Make pastry in a cool
atmosphere and on a cool surface. The lightness of pastry depends
largely upon the light handling in blending the Crisco with the flour
and in the rolling of the pastry upon the board. The best results are
obtained by cutting the Crisco into the flour with a knife.
If pastry contains baking powder it should be put into the oven as
quickly as possible, but if it contains a liberal supply of Crisco
without baking powder, it improves by being set aside in a cool place
a few hours. Pastry that is light, dry and flaky, is separated more
easily by the gastric fluids than that which is heavy. The flour must
be of good quality, fine and dry. All pastry requires to be placed in a
hot oven, slightly hotter for flaky than short crust. The oven should
register from 310° F. to 340° F. The great heat quickly will cause the
starch grains to burst and absorb the fat, otherwise the pastry will be
heavy.
In making flaky pastry, if it has been rolled and folded properly, and
not allowed to stick to the board, nor cut so that air can pass through
layers, this air when heated in the oven expands and raises the paste
in layers or puffs. Heat of oven must be great enough to fix the pastry
in this raised condition, and as cold air prevents this, the oven door
must not be opened too soon, or any more than necessary. See that the
oven is clean.
Plain Crisco Pastry
1½ cupfuls flour
½ cupful Crisco
½ teaspoonful salt
Cold water
Sift flour and salt and cut Crisco into flour with knife until finely
divided. Finger tips may be used to finish blending materials. Add
gradually sufficient water to make stiff paste. Water should be added
sparingly and mixed with knife through dry ingredients. Form lightly
and quickly with hand into dough; roll out on slightly floured board,
about one-quarter inch thick. Use light motion in handling rolling-pin,
and roll from center outward.
Sufficient for one small pie.
The New Crisco Pastry
2 cupfuls flour
¾ cupful Crisco
1 egg
1 tablespoonful lemon juice
Sufficient cold water to hold mixture together
¾ teaspoonful salt
Sift flour and salt into basin. Flour blade of knife, and chop Crisco
into flour, being careful to keep flour between blade of knife and
shortening. When mixture looks like meal, add gradually, egg well
beaten and mixed with lemon juice. Roll pastry into ball with knife.
May be used at once, but will be improved if allowed to stand in cool
place for one hour. Should be rolled out once and handled as lightly
as possible. May be used for sweet or savory dishes. Bake in hot oven.
The purpose of the addition of lemon is to render gluten of flour more
ductile, so that it will stretch rather than break as paste is rolled
out, or as it rises in oven.
Sufficient for two pies.
Tip Top Pastry
½ teaspoonful salt
1½ teaspoonfuls baking powder
2¼ cupfuls flour
½ cupful Crisco
Cold water
1 teaspoonful lemon juice
Sift and mix together flour, salt, and baking powder. Rub in Crisco
with finger tips. Chill two hours. Then take out ½ cupful, and to
remainder add lemon juice and cold water gradually to make stiff paste.
Knead lightly and roll into long narrow strip. Sprinkle dough with half
of reserved mixture and fold so as to make 3 layers. Turn half way
round, roll again into strip, sprinkle with rest of mixture and fold
as before. Roll and fold twice more, and pastry is ready for use for
cakes, puddings, or pies.
Sufficient for two pies.
Cornstarch Pastry
1¼ cupfuls cornstarch
1¼ cupfuls flour
2 tablespoonfuls sugar
½ cupful Crisco
½ teaspoonful salt
1 teaspoonful baking powder
1 yolk of egg
Milk to mix
Rub Crisco lightly into cornstarch and flour, add salt, sugar, baking
powder, beaten yolk of egg, and sufficient milk to mix to stiff paste.
Roll out lightly and use for tartlets or one crust pie.
Sufficient for two large pies.
Double Pie
Top Layer
1 cupful sugar
1 cupful sweet milk
2 eggs
2 cupfuls flour
½ cupful Crisco
2 teaspoonfuls baking powder
½ teaspoonful salt
Under Layer
1 cupful molasses
1 cupful brown sugar
1 pint hot water
Plain Crisco Pastry.
1 lemon
1 egg
2 tablespoonfuls flour
Line large pie plate with pastry.
_For under layer._ Mix sugar with flour, add molasses, egg well beaten,
grated lemon rind, and hot water, and pour into prepared pie plate.
_For top layer._ Cream Crisco and sugar together, add eggs well beaten,
milk, salt, flour, and baling powder. Spread mixture over under layer
and bake in hot oven thirty-five minutes.
Sufficient for two large pies.
Almond Layer Pie
For Pastry
2 cupfuls flour
7 tablespoonfuls Crisco
½ teaspoonful salt
Water
For Filling
6 tablespoonfuls Crisco
¾ cupful sugar
1 lemon
3 eggs
½ cupful blanched powdered almonds
¼ teaspoonful salt
Make short crust of Crisco, flour, salt, and water. Roll out thin and
line Criscoed pie plate with piece of paste.
_For filling._ Cream Crisco and sugar together, add eggs well beaten,
almonds, salt, grated rind and one tablespoonful lemon juice. Mix well
and spread one-half of mixture on to pastry. Then cover with a layer
of pastry, the rest of mixture, and lastly cover with pastry. Bake in
a moderate oven until brown. Or the pastry may be rolled out, brushed
over with melted Crisco, the mixture spread over it, and rolled up to
form a roly-poly. Lay on a Criscoed tin and bake in moderate oven until
brown.
Sufficient for one large pie.
Flake Pastry No. 1
2 cupfuls flour
8 tablespoonfuls Crisco
¾ teaspoonful salt
Just enough cold water to hold dough together
Sift flour and salt and cut half the Crisco into flour with knife until
it is finely divided. The finger tips may be used to finish blending
materials. Then add water sparingly, mixing it with knife through dry
materials. Form with the hand into dough and roll out on a floured
board to quarter inch thickness. Spread one-third of remaining Crisco
on two-thirds of dough nearest you; fold twice, to make three layers,
folding in first that part on which Crisco has not been spread. Turn
dough, putting folded edges to the sides; roll out, spread and fold as
before. Repeat once more. Use a light motion in handling rolling-pin,
and roll from center outward. Should Crisco be too hard, it will not
mix readily with flour, in which case the result will be a tough crust.
Sufficient for two covered pies.
Flake Pastry No. 2
½ teaspoonful salt
2 cupfuls flour
½ cupful Crisco
Cold water
Mix salt with flour; divide Crisco into four equal parts, rub in one of
these only, and then mix to stiff paste with a little cold water. Shape
into neat oblong piece, and roll into straight strip about three times
as long as it is broad. All over this put on, with the point of knife,
one of remaining quarters of Crisco, distributing it evenly in little
dabs about size of a pea, so that they look like buttons on a card. Now
flour surface lightly and fold paste exactly in three by taking hold of
the two bottom corners and doubling them upwards from you and then of
the top corners and doubling them downwards towards you. Turn now at
right angles to its former position so as to have open ends pointing
towards you. Press these quickly together with the roller to inclose
some air, and press paste across also in two or three places, making
little ridges, thus preventing air which has been shut in, from forming
into large bubble. Roll out again, and repeat till remaining two parts
of Crisco have thus been used. At the last rolling, bring to required
thickness; and if it needs widening as well as lengthening, turn it at
right angles to its former position, and roll straight across it as
before, a rule which, with flaky pastry, should always be observed,
since, unlike the short pastries, its lightness suffers if rolled
obliquely to the direction in which it has been folded.
Sufficient for two small pies.
Puff Pastry
1 teaspoonful salt
1 cupful Crisco
2 cupfuls flour
1 yolk of egg
2 teaspoonfuls lemon juice
Cold water
Measure Crisco and set in cold place to chill it. Sift flour and salt
into basin, and add lemon juice. Take a quarter of the Crisco, and
rub it lightly into flour with finger tips until there are no lumps
left. Beat yolk of egg and add a little cold water, then add them to
the flour, making them into a stiffish dough. Turn this on to floured
board, and work well with hands until it will no longer stick to
fingers and forms a perfectly smooth dough. Form into oblong piece and
roll out to about half inch thickness. The Crisco to be used should be
as nearly as possible of same consistency as the paste.
Form it into neat flat cake, and place in center of pastry. Fold
up rather loosely, and flat the folds with rolling-pin. Place in
refrigerator for ten minutes. Then roll out pastry into long narrow
strip, being careful that Crisco does not get through, fold exactly in
three, press down folds, and lay aside in cool place or in refrigerator
fifteen minutes. This is called giving the pastry one “turn” and seven
of these is the number required for this pastry. The next time the
pastry is rolled, place it with the joins at your right hand side, and
open ends towards you. Give two “turns” this time, and again set aside
in cool place for at least fifteen minutes. Repeat this until pastry
has had seven rolls in all. The object of the cooling between the rolls
is to keep Crisco and flour in distinct and separate layers, in which
it is the function of the rolling-pin and folding to arrange them, and
on which the lightness of the pastry depends.
When rolling, keep the pressure of the two hands as equal as possible.
If the pastry becomes rounded, it shows that there is more pressure
being done on the rounded side than the other. After it has received
its last roll, it is better to be laid aside before using, then rolled
to the thickness required.
Sufficient for two pies.
Rough Puff Pastry
2 cupfuls flour
½ cupful Crisco, generous measure
½ teaspoonful salt
1 teaspoonful lemon juice
1 egg
Cold water
Have Crisco cold and firm. Sift flour and salt into basin, add Crisco
and cut into pieces one inch square. Beat up egg, add lemon juice and a
very little cold water, then add them gradually into other ingredients
making them into a stiff paste. Roll in a long piece on floured
board, fold in three, turn rough edges toward you and roll out again,
continuing this for five times. Place in refrigerator or in cool place
ten minutes between each rolling. This pastry may be used at once for
all kinds of sweet or savory pies, but it is improved by standing for a
few hours in a cool place. Bake in hot oven. Sufficient for two covered
pies.
Dominion Paste
5 cupfuls flour
1½ cupfuls Crisco
⅓ cupful ground almonds
1 cupful sugar
2 eggs
2 yolks of eggs
1½ teaspoonfuls salt
Water
Sift flour and almonds into basin, rub Crisco into them, add salt,
sugar, eggs well beaten and water to make stiff paste. Leave in cool
place two hours, then roll out and use for pies and tartlets.
Sufficient for four pies.
Hot Water Paste
1 cupful flour
4 tablespoonfuls Crisco
⅓ teaspoonful salt
¼ teaspoonful baking powder
3 tablespoonfuls boiling water
Sift flour, salt and baking powder into basin, rub Crisco lightly into
them, then stir in boiling water. Cool paste before using, or it will
be too sticky to handle.
Sufficient for one pie.
Butterscotch Pie
1 egg
1 cupful dark brown sugar
1 cupful milk
3 tablespoonfuls flour
2 tablespoonfuls Crisco
3 tablespoonfuls water
¼ teaspoonful salt
1 tablespoonful powdered sugar
1 baked crust
1 teaspoonful vanilla extract
Put yolk of egg into saucepan, add brown sugar, flour, milk, water,
Crisco, salt, and vanilla. Stir over fire until it thickens and comes
to boiling point. Pour into baked pie shell. Beat up white of egg, then
beat powdered sugar into it. Spread on top of pie and brown lightly in
oven.
Sufficient for one pie.
Rhubarb Custard Pie
1 cupful cut rhubarb
1 cupful sugar
1 tablespoonful flour
1 tablespoonful melted Crisco
2 eggs
½ teaspoonful ginger extract
1 cupful milk
Crisco pastry
Cut rhubarb in small pieces and mix with sugar and flour. Beat egg
yolks, add milk, ginger extract, and melted Crisco. Line pie plate with
pastry, and fill with rhubarb mixture. Pour custard over and bake in
moderate oven until firm. Cover with meringue made with stiffly beaten
whites of eggs to which two tablespoonfuls powdered sugar have been
added.
Sufficient for one small pie.
Sugar Paste for Tartlets
1 cupful sugar
4 cupfuls flour
½ cupful Crisco, generous measure
½ teaspoonful salt
3 eggs
1 lemon
Sift flour on to baking board, make hole in center, and put in
grated lemon rind, salt, sugar, eggs, and Crisco. Mix the whole to a
stiff pastry. This paste is used for the bottom layer of pies and to
line tartlet tins of various kinds. It is excellent for turnovers.
Sufficient for thirty tartlets.
Currant Tartlets
⅓ cupful currants
3 tablespoonfuls ground rice
2 whites of eggs
4 tablespoonfuls Crisco
¾ cupful sponge cake crumbs
4 tablespoonfuls sugar
2 tablespoonfuls chopped candied orange peel
½ teaspoonful lemon extract
Pinch of salt
Crisco pastry
1 tablespoonful cream
Cream Crisco and sugar together, add ground rice, crumbs, peel,
currants, cream, salt, lemon extract, and whites of eggs well beaten.
Roll out paste, cut into rounds, line some Criscoed tartlet tins with
rounds, put in each a tablespoonful of the mixture. Bake tartlets in
moderate oven from twelve to fifteen minutes. Or, these tartlets may
be covered with frosting, and a little chopped cocoanut sprinkled over
tops.
Sufficient for nine tartlets.
Bartemian Tarts
1 cupful sugar
1 lemon
¼ lb. chopped candied citron peel
Crisco flake pastry
1 egg
1 cupful raisins
1 tablespoonful melted Crisco
¼ teaspoonful salt
Roll pastry thin and cut out large cakes of it. Beat egg, add sugar,
Crisco, rind and strained juice of lemon, salt, citron, and raisins.
Mix and put tablespoonful of mixture on each of pastry cakes, wet edges
of paste and fold like old fashioned turn over. Do not stick with fork
or juice will run out. Lay turn overs on Criscoed tins and bake in hot
oven from twelve to fifteen minutes.
Sufficient for twelve tarts.
Apricot Tarts
2 cupfuls flour
½ cupful Crisco
4 tablespoonfuls sugar
½ teaspoonful salt
1 egg
2 teaspoonfuls vanilla extract
1 teaspoonful baking powder
Apricot jam or jelly
Whipped cream
Angelica
Preserved cherries
Rub Crisco into flour, add salt, sugar, baking powder, break egg in and
mix well with fork, then add vanilla. Roll out, cut with cutter and
line Criscoed tartlet tins with the rounds. Line with paper and put in
some rice or peas to keep paste from rising; bake in hot oven twenty
minutes. Remove rice and papers. When pastries are cold put in each one
a spoonful of the jam or jelly. Fill with whipped cream and decorate
with cherries and angelica.
Sufficient for thirty tarts.
Bakewell Tartlets
4 tablespoonfuls sugar
2 eggs
4 tablespoonfuls Crisco
1 cupful flour
½ teaspoonful baking powder
¼ teaspoonful salt
½ teaspoonful lemon extract
Preserves
Pastry
Cream Crisco and sugar, then add eggs well beaten, flour, salt,
baking powder, and extract. Line twelve tartlet tins with pastry, put
teaspoonful of preserves in each, then divide mixture into them, and
bake in moderately hot oven twenty minutes.
Sufficient for twelve tartlets.
BREADS &c.
[Illustration]
The usual method of making bread is to ferment dough with yeast; the
latter acts upon certain constituents in the flour ultimately producing
a gas which permeates the dough. The dough is placed in a very hot
oven, the heat kills the yeast plant, the gas expands with the heat,
still raising the dough. The loaf is set in shape, and, when finally
cooked and the gas all escaped, will be found to be light and full of
tiny holes. Certain factors hasten or delay these changes. A moist,
warm medium being most favorable to the growth of the yeast, the water
should just be lukewarm; then a good flour, containing about 8 per
cent of gluten is necessary. This gluten is the proteid in flour; when
well mixed with water it forms a viscid elastic substance, hence it is
necessary to well knead dough to make it more springy, so that when the
gas is generated in it, it will expand and take the form of a sponge,
and thus prevent the gas from escaping. The bread must be put into a
very hot oven at first, 340° F., so that the yeast plant is killed
quickly. If this be not accomplished soon, the loaf may go on spreading
in the oven, and, if not sour in taste, will not be of such a good
flavor.
Plenty of salt in dough is said to strengthen the gluten, give a good
flavor to the bread, and keep it moist for a longer time, but it
rather retards the working of the yeast. Flour also may be made into a
light loaf by using baking powder to produce the gas. This is a much
quicker process, but the bread is not liked so universally as when made
with yeast. For, when yeast is used, other changes take place in the
dough besides the production of the gas, that seem to give bread the
characteristic flavor constantly welcome by the palate. Good flour has
a slight pure smell, free from any moldy odor.
[Illustration]
Yeast is a fungoid growth, a microscopic plant capable of starting a
fermentation in various substances. It grows rapidly in a favorable
medium, as when mixed with flour and water, and kept in a warm place,
resulting in setting up fermentation. Baking powders are composed of an
acid and an alkali. Some kind of flour usually is added to keep them
dry and free from lumps. When the mixture containing the baking powder
is moistened the acid and the alkali chemically combine and alter, a
gas being generated. If the articles, be placed soon in great heat, the
gas is warmed, expands, and in its endeavor to escape raises the mass.
The heat sets the mixture in this raised condition, thus the cake or
pudding is rendered light, easier to masticate and digest.
Baking powders are used for two reasons. First. To supply a gas to
take the place of ingredients, as when used in making bread, buns,
etc. If flour, salt and water were mixed and baked in a large loaf, it
would be a hard, indigestible mass. If baking powder be mixed in with
similar ingredients and baked, the result would be a light loaf, easy
to masticate and digest.
Second. It is used to save labor. When a richer mixture be made it
requires to be well beaten to mix in air. Baking powder often is added
to save some of the otherwise necessary beating.
Baking Powder Biscuits
2 cupfuls flour
2 tablespoonfuls Crisco
[1]2 teaspoonfuls baking powder
1 teaspoonful salt
Milk
[1] Amount of baking powder may be increased if especially raised
biscuits are desired. 2 teaspoonfuls, however, is most healthful amount.
Mix and sift twice dry ingredients. Work in Crisco with finger tips,
add gradually milk, mixing with knife to soft dough. Toss on floured
board; pat and roll to one-half inch thickness. Shape with biscuit
cutter. Place on Criscoed tin and bake in hot oven twelve minutes. To
have good biscuits dough should be handled as little as possible, just
enough to get in shape to cut. Milk or water used for mixing should be
very cold, and biscuits should be gotten into oven at once after adding
liquid to flour. If top of each biscuit is lightly brushed over with
melted Crisco before baking, crust will be much nicer. Sufficient for
fifteen biscuits.
Best Jumbles
2 cupfuls sugar
1 cupful Crisco
4 eggs
4 cupfuls flour
3 tablespoonfuls milk
1 teaspoonful salt
3 teaspoonfuls baking powder
1 teaspoonful almond extract
1 teaspoonful rose extract
Cream Crisco and sugar thoroughly together, then gradually add eggs
well beaten, now add milk, extracts, flour, salt and baking powder.
Mix and roll out lightly on floured baking board; cut into circles
with doughnut cutter, lay on Criscoed tins and bake in moderate oven
from seven to ten minutes or till light brown. These cookies will keep
fresh two weeks, and if milk is left out, a month.
Sufficient for seventy jumbles.
Boston Brown Bread
1 cupful ryemeal
2 tablespoonfuls Crisco
1 cupful sugar
1 cupful cornmeal
1 cupful graham flour
¾ tablespoonful baking soda
⅓ teaspoonful salt
¾ cupful molasses
1¾ cupfuls sweet milk
Mix and sift ingredients. Dissolve soda with one tablespoonful hot
water, add to molasses, then add milk and mix with dry ingredients.
Turn into greased mold two-thirds full, grease cover, and steam
steadily three and a half hours. A 6-pound Crisco pail can be used for
a mold.
Sufficient for one loaf.
Bran Gems
½ cupful bran
2 tablespoonfuls Crisco
1 tablespoonful whole wheat flour
½ cupful white flour
½ cupful milk
1 saltspoonful salt
1 egg
2 tablespoonfuls molasses
1 teaspoonful baking powder
Mix Crisco thoroughly with molasses, add egg well beaten, milk, salt,
bran, flours, and baking powder. Divide into well greased gem pans, and
bake in hot oven from eight to ten minutes. These gems are excellent
for constipation.
Sufficient for eight gems.
Brown Nut Bread
4 tablespoonfuls melted Crisco
2 eggs
1 cupful sugar
1 cupful sour milk
⅔ cupful New Orleans molasses
1½ cupfuls flour
1½ cupfuls graham flour
½ teaspoonful salt
1 teaspoonful baking soda
1 cupful sultana raisins
1 cupful chopped nut meats
Beat eggs and sugar together for five minutes, then add molasses, soda
mixed with milk, salt, flours, raisins, and nuts. Mix and turn into
Criscoed and floured cake tin and bake in slow oven one and a quarter
hours.
Sufficient for one medium-sized loaf.
Buttermilk Biscuits
1 quart flour
2 tablespoonfuls Crisco
1 tablespoonful sugar
1 teaspoonful salt
1 teaspoonful baking soda
1 teaspoonful baking powder
1 egg
¾ pint buttermilk
Sift flour, baking powder, salt, and sugar together, then rub in Crisco
with finger tips, add egg well beaten, and soda mixed with milk. Dough
should be soft and little more milk can be added if needed. Roll out
lightly and handle as little as possible. Cut with biscuit cutter, lay
on Criscoed tins and bake in hot oven ten minutes.
Sufficient for thirty biscuits.
Chocolate Brownies
1 cupful sugar
6 tablespoonfuls melted Crisco
2 eggs
2 squares chocolate
⅓ teaspoonful salt
½ cupful flour
1 cupful chopped English walnut meats
1 teaspoonful vanilla extract
3 tablespoonfuls boiling water
Cream Crisco and sugar together, add eggs well beaten, chocolate
dissolved in boiling water, salt, flour, vanilla, and nuts. Divide and
spread thin in 2 Criscoed square pans and bake in slow oven from twenty
to twenty-five minutes. Cut in strips and serve with ice cream. These
are a cross between cookies and heavy cake.
Sufficient for fifty brownies.
Chocolate Wafers
1 cupful sugar
5 tablespoonfuls Crisco
2 cupfuls flour
¼ cake chocolate
2 eggs
¼ teaspoonful baking soda
½ teaspoonful vanilla extract
¼ teaspoonful salt
Cream Crisco and sugar together, add chocolate melted, eggs well
beaten, vanilla extract, flour, salt, and soda. Mix and turn out on to
floured baking board. Roll out thin, and cut with small cutter. Lay on
Criscoed tin and bake from seven to ten minutes in moderate oven.
Sufficient for forty-six wafers.
Citron Buns
1 yeast cake
6 tablespoonfuls sugar
¾ cupful Crisco
½ cupful raisins
¼ cupful chopped citron peel
1 teaspoonful lemon extract
1 cupful scalded milk
1 egg
5½ cupfuls flour
¼ cupful lukewarm water
1 teaspoonful salt
Scald milk, add half of sugar and salt; when lukewarm add yeast
dissolved in water and 1½ cupfuls flour. Mix, cover, and let rise till
light; then add Crisco, remainder of sugar and flour, raisins, peel,
and extract. Knead lightly, cover, and let rise. Divide into small
pieces, let rise on greased tins, brush over with beaten egg and bake
in hot oven twenty minutes.
Sufficient for twenty-two buns.
Coffee Bread
¾ cupful milk
½ cupful melted Crisco
½ cake compressed yeast
1 teaspoonful salt
2 eggs
1 cupful sugar
1 teaspoonful lemon extract
¼ cupful chopped English walnut meats
Flour
Heat milk slightly, then add flour to make batter and yeast dissolved
in little lukewarm water. Allow to rise until light, then add Crisco,
eggs well beaten, sugar, lemon, salt, and enough flour to make stiff
dough. Knead ten minutes and let rise until light. Place in Criscoed
pan and let rise again. Spread with melted Crisco and sprinkle with
sugar, cinnamon and nuts. Bake in hot oven half an hour.
Sufficient for one large loaf.
Columbia Muffins
3 tablespoonfuls sugar
3 tablespoonfuls Crisco
1 egg
1½ cupfuls milk
1 teaspoonful salt
3½ teaspoonfuls baking powder
3½ cupfuls sifted flour
Sift flour, salt, and baking powder together. Cream Crisco and sugar,
add egg well beaten, then milk and flour mixture. Divide into Criscoed
and floured gem pans and bake twenty-five minutes in hot oven.
Sufficient for twenty muffins.
Corn Bread
1 cupful cornmeal
2 tablespoonfuls melted Crisco
1 cupful flour
½ cupful sugar
1 cupful sour cream
2 eggs
½ teaspoonful baking soda
½ teaspoonful salt
Mix cornmeal with flour, sugar, salt, Crisco, eggs well beaten, and
soda mixed with cream. Mix well and turn into Criscoed tin and bake in
moderate oven thirty minutes.
Sufficient for one small pan of corn bread.
Cornmeal Rolls
1¼ cupfuls flour
2 tablespoonfuls Crisco
1 egg
½ cupful milk
1 tablespoonful sugar
½ teaspoonful salt
¾ cupful cornmeal
4 teaspoonfuls baking powder
Sift together flour, cornmeal, salt, baking powder, and sugar. Rub in
Crisco with finger tips, then add egg well beaten and milk. Roll out,
cut into rounds with a large cutter, brush over with melted Crisco,
fold over as for Parkerhouse rolls, brush tops with beaten egg or milk
and bake in hot oven ten minutes.
Sufficient for fifteen rolls.
Cream Scones
2 cupfuls flour
4 tablespoonfuls Crisco
3 teaspoonfuls baking powder
2 teaspoonfuls sugar
½ teaspoonful salt
2 eggs
⅓ cupful cream
1 white of egg
Mix and sift flour, salt, sugar, and baking powder. Rub in Crisco with
finger tips, add eggs well beaten and cream. Knead dough lightly on
floured baking board, divide into four equal pieces, make smooth and
roll out, and cut into 4 small scones. Lay them on hot griddle, brush
over with beaten white of egg and fry slowly on both sides. The dough
should always be lightly handled.
Sufficient for sixteen scones.
Crisco Brownies
⅓ cupful sugar
⅓ cupful Crisco
⅓ cupful molasses
2 eggs
1 cupful flour
1 cupful chopped nut meats
¼ teaspoonful salt
½ teaspoonful vanilla extract
Cream Crisco and sugar together, add eggs well beaten, molasses,
extract, flour, salt and nuts. Divide into small fancy Criscoed tins,
or bake in Criscoed sheet tin and cut in squares. Bake in moderate oven
half hour. These are a cross between cake and candy.
Sufficient for twelve squares.
Crisco Batter Cakes
3 eggs
½ cupful melted Crisco
1 cupful flour
1 cupful buttermilk
½ teaspoonful baking soda
1 teaspoonful baking powder
½ teaspoonful salt
Beat up yolks of eggs, add milk, Crisco, and flour mixed with salt,
soda, and baking powder and beat till smooth. Fold in whites beaten to
a stiff froth. Drop in large spoonfuls on ungreased skillet or griddle.
Serve hot with butter or maple syrup.
Sufficient for fifteen cakes.
Crisco Milk Bread
3 tablespoonfuls sugar
3 tablespoonfuls melted Crisco
2 tablespoonfuls salt
1 yeast cake
1 quart milk
About 7 pints flour
Mix yeast cake with 1 tablespoonful sugar. Heat milk, add remainder of
sugar, Crisco, and salt. Cool and add yeast and flour to make stiff
dough. Turn out on floured baking board, cut in three pieces, knead
first one piece, then others, stretching dough; let rise over night or
in warm temperature five hours. Knead lightly and divide into Criscoed
pans. Allow to rise and bake in moderate oven one hour. From same
dough, French bread, breadsticks, horse shoe rolls and French rolls can
be made.
Sufficient for three loaves.
Dessert Biscuits
1 cupful confectioners’ sugar
1 cupful Crisco
1 cupful flour
5 whites of eggs
½ teaspoonful vanilla extract
1 teaspoonful salt
Cream Crisco and gradually add sugar, mix thoroughly, and incorporate,
one by one, whites of eggs. Now add flour, salt, and vanilla. Mix well,
then place in small, long heaps on a Criscoed tin. Bake in cool oven to
pale brown color.
Sufficient for sixty biscuits.
Entire Wheat Bread
1¼ cupfuls boiling water
2 tablespoonfuls Crisco
1¼ cupfuls milk
2 teaspoonfuls salt
2 tablespoonfuls sugar
1 yeast cake
¼ cupful tepid water
Whole wheat flour
Mix boiling water, milk, sugar, salt, and Crisco together. Add yeast
cake dissolved in tepid water, with 3½ cupfuls whole wheat flour. Mix
and let stand until light. Add more flour until soft dough is formed,
then knead and divide into two loaves. Place in Criscoed tins and let
stand until the dough doubles its bulk. Brush over with milk and bake
in moderate oven one and a half hours.
Sufficient for two small loaves.
Excellent Graham Bread
2 cupfuls graham flour
4 tablespoonfuls melted Crisco
½ cupful flour
1 teaspoonful baking powder
1½ cupfuls sour milk
¼ cupful sugar
½ teaspoonful salt
1 teaspoonful baking soda
Sift flours with baking powder, salt, sugar, and soda, then add Crisco
and milk. Mix and turn into greased and floured cake tin and bake in
moderate oven fifty minutes.
Sufficient for one small loaf.
Filled Cookies
1 egg
1 cupful sugar
½ cupful Crisco
½ cupful milk or cream
1 teaspoonful vanilla extract
1 teaspoonful baking soda
2 teaspoonfuls baking powder
3½ cupfuls flour
½ teaspoonful salt
For Filling
1 cupful chopped raisins
1 tablespoonful flour
½ cupful sugar
½ cupful water
½ cupful chopped walnut meats
_For cookies._ Cream Crisco and sugar, add salt, egg well beaten, milk,
vanilla, and flour sifted with baking powder and soda. Mix and turn
out on floured baking board. Dough should be soft. Roll very thin and
cut out with cooky cutter. Spread one-half of cookies with filling,
then place remaining cookies on top and press edges together. Place on
Criscoed tins and bake in moderately hot oven fifteen minutes.
_For filling._ Mix sugar and flour in saucepan, add raisins, nuts, and
water, stir and cook until thick. Cool before using.
Fried Cornmeal Nut Cakes
2 cupfuls yellow cornmeal
2 tablespoonfuls melted Crisco
3 cupfuls boiling water
1 teaspoonful salt
1 egg
½ cupful chopped nut meats
Bring water and salt to boil, stir in cornmeal, add nut meats, and stir
and cook ten minutes. Remove from fire and add egg well beaten, and
melted Crisco. Turn into Criscoed tin and cool. When cold, slice and
fry in hot Crisco. Serve with honey or maple syrup.
Sufficient for six or eight slices.
Fried Cakes with Apple Sauce
1 cupful sugar
4 tablespoonfuls Crisco
3 cupfuls sour milk
¼ teaspoonful grated nutmeg
1 teaspoonful lemon extract
1 teaspoonful baking soda
1 teaspoonful baking powder
½ teaspoonful salt
Flour
Apple sauce
Cream Crisco, gradually add sugar, then add salt, nutmeg, lemon, soda,
baking powder, sour milk and sufficient flour to make stiffish dough.
Roll out on floured baking board, cut with large round cutter, and fry
in hot Crisco until well cooked and nicely browned on both sides. Drain
and serve with hot apple sauce.
Sufficient for twenty cakes.
Fruit Cookies
1 teaspoonful salt
2 cupfuls brown sugar
1 cupful Crisco
1 cupful chopped raisins
1 cupful chopped English walnut meats
3 eggs
1 teaspoonful powdered cinnamon
½ teaspoonful powdered allspice
1 teaspoonful powdered ginger
1½ teaspoonfuls baking soda
2 tablespoonfuls sour milk
Flour
Cream Crisco and sugar together, add salt, eggs well beaten, soda mixed
with milk, spices, raisins, nuts, and enough flour to make stiff dough.
About 5 cupfuls flour will be sufficient. Roll out, cut with cooky
cutter, lay on Criscoed tins and bake in moderate oven from ten to
twelve minutes.
Sufficient for sixty cookies.
Fruit Drop Cakes
1 cupful sugar
½ cupful Crisco
2 cupfuls flour
2 teaspoonfuls baking powder
1 teaspoonful salt
4 tablespoonfuls currants
4 tablespoonfuls chopped nut meats
2 tablespoonfuls chopped candied citron peel
3 eggs
⅔ cupful milk
1 teaspoonful vanilla extract
Cream Crisco and sugar together, add yolks of eggs well beaten. Beat
whites stiffly and add alternately with milk. Add sifted flour, baking
powder and salt, then fruits, nuts and extract. Divide mixture into
Criscoed and floured gem pans, and bake twenty minutes in moderate oven.
Sufficient for eighteen drop cakes.
Fruit Rolls
1 cupful milk
1 yeast cake
¼ cupful lukewarm water
¼ cupful sugar
¼ cupful melted Crisco
2 teaspoonfuls salt
2 eggs
½ cupful chopped cocoanut
⅛ lb. chopped candied citron peel
½ cupful chopped English walnut meats
½ cupful currants
½ cupful sultana raisins
½ teaspoonful powdered cinnamon
½ teaspoonful powdered mace
Flour
Scald milk, when lukewarm add yeast cake dissolved in tepid water and
1½ cupfuls flour, beat well, cover and let rise till light. Add sugar,
salt, eggs well beaten, Crisco and enough flour to knead; knead, let
rise again. Roll out one-eighth inch thick, spread with melted Crisco,
sprinkle with sugar, cinnamon and mace, fruit and nuts; roll like
jelly roll and cut in one inch pieces. Place pieces in Criscoed pan,
let rise, brush over with melted Crisco, and bake in hot oven twenty
minutes.
Sufficient for sixteen rolls.
Ginger Snaps
2 cupfuls molasses
1 cupful brown sugar
1 cupful Crisco
2 teaspoonfuls baking soda
2 teaspoonfuls powdered ginger
1 teaspoonful powdered mace
1 teaspoonful salt
2 tablespoonfuls boiling water
Flour
Cream Crisco and sugar together, add molasses, spices, salt, soda mixed
with boiling water and sufficient flour to make stiff paste. Roll out
thin, cut with small cutter, lay on Criscoed tins and bake in hot oven
from five to seven minutes.
Sufficient for one hundred snaps.
Ginger Gems
1 cupful sugar
½ cupful Crisco
¾ cupful chopped preserved ginger
2 eggs
1 cupful milk
3 cupfuls flour
3 teaspoonfuls baking powder
½ teaspoonful salt
Cream Crisco and sugar together, then add eggs well beaten. Sift flour,
baking powder, and salt together and add alternately with milk to first
mixture. Now mix in ginger and divide mixture into Criscoed and floured
gem pans and bake in hot oven twenty-five minutes.
Sufficient for sixteen gems.
Gluten Bread
2 cupfuls scalded milk
2 cupfuls boiling water
2 teaspoonfuls salt
1 egg
2 tablespoonfuls Crisco
¼ cupful warm water
½ yeast cake
3 cupfuls gluten flour
Mix Crisco, boiling water, milk, and salt. When lukewarm, add yeast
cake dissolved in warm water, egg well beaten, and gluten. Let rise,
when risen and spongy beat well, add enough gluten to make a stiff
dough and knead well. Allow to rise, shape in loaves, place in Criscoed
bread pans, let rise, and bake for one hour in moderately hot oven.
Sufficient for two small loaves.
Golden Corn Muffins
1 cupful flour
2 tablespoonfuls Crisco
1 cupful yellow cornmeal
3 tablespoonfuls sugar
1 cupful milk
2 eggs
1 teaspoonful salt
3 teaspoonfuls baking powder
Cream Crisco and sugar thoroughly together, add eggs well beaten and
milk. Then stir in slowly dry ingredients which have been sifted
together three times. Divide into greased gem pans and bake in
moderately hot oven twenty-five minutes.
Sufficient for twelve muffins.
Hominy Bread for Breakfast
3 cupfuls cooked hominy
2 tablespoonfuls melted Crisco
1½ cupfuls cornmeal
2 eggs
1 teaspoonful salt
2 teaspoonfuls baking powder
2 cupfuls milk
Beat eggs, add milk and hominy. Sift in cornmeal, add baking powder
and salt; add Crisco. Beat all together three minutes. Pour into deep
Criscoed pan and bake one hour in slow oven. Serve hot.
Sufficient for one large loaf.
Health Bread
2 cupfuls flour
3 tablespoonfuls melted Crisco
2 cupfuls whole wheat flour
2 cupfuls bran
1 teaspoonful salt
½ cupful sugar
1 egg
2 cupfuls milk
1 cupful molasses
1 cupful stoned chopped dates
2 teaspoonfuls baking soda
½ cupful hot water
Mix flours and bran together, add Crisco, salt, sugar, egg well beaten,
milk, molasses, soda dissolved in boiling water, and dates. Mix well
together and turn into two Criscoed and floured tins and bake in
moderate oven one and a quarter hours. This bread is excellent for
constipation.
Sufficient for two loaves.
Honey Doughnuts
3 eggs
½ cupful sugar
3 tablespoonfuls Crisco
1½ cupfuls honey
1 cupful sour milk
1 teaspoonful baking soda
1 teaspoonful cream of tartar
1 teaspoonful lemon extract
5¾ cupfuls flour
1 teaspoonful salt
Cream Crisco, honey and sugar well together, then add eggs well
beaten, mix well, add milk, lemon extract, flour, salt, soda, and
cream of tartar. Mix and turn out on baking board, roll out and cut
with doughnut cutter. Fry in plenty of hot Crisco. If a piece of
bread browns in hot Crisco in sixty seconds, temperature is right for
doughnuts and fritters.
Sufficient for sixty-five doughnuts.
Hot Cross Buns
¼ cupful sugar
3 tablespoonfuls Crisco
1 teaspoonful salt
¾ teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
1 egg
½ yeast cake
Flour
¼ cupful chopped candied citron peel
½ cupful seeded raisins
1 cupful scalded milk
¼ cupful lukewarm water
Add Crisco, sugar, and salt to milk; when lukewarm, add yeast cake
dissolved in water, spices, egg well beaten, and sufficient flour to
make a stiff dough. Mix well, add raisins and peel, cover, and let rise
over night. In morning divide into pieces and form into neat buns;
place in Criscoed pan one inch apart, let rise, brush over with milk or
beaten egg, and bake in moderately hot oven twenty-five minutes. Cool,
and with ornamental frosting make a cross on each bun. The cross may be
made by placing strips of paste on buns before they are baked.
Sufficient for twenty buns.
Imperial Muffins
½ cupful scalded milk
¼ cupful sugar
¼ cupful Crisco
1 teaspoonful salt
⅓ yeast cake
¾ cupful lukewarm water
1¾ cupfuls flour
1 cupful cornmeal
Add sugar and salt to milk; when lukewarm add yeast cake dissolved in
¼ cupful of the water, and 1¼ cupfuls flour, cover, and let rise until
light, then add Crisco, cornmeal, remaining flour and water. Let rise
over night, in morning fill Criscoed muffin rings, two-thirds full; let
rise until rings are full and bake thirty minutes in hot oven.
Sufficient for twelve muffins.
Lemon Wafers
2 eggs
2 cupfuls sugar
2 cupfuls Crisco
2 cupfuls milk
5 cents baker’s ammonia
5 cents oil of lemon
Flour to make stiff dough
2 teaspoonfuls salt
Cover ammonia with milk and let soak over night. Next morning add
sugar, Crisco, salt, eggs well beaten, lemon and enough flour to make
a stiff dough. Roll very thin, cut in squares or diamonds, lay on
Criscoed tins and bake from five to seven minutes in hot oven.
Sufficient for one hundred and eighty-six wafers.
Lunch Rolls
1 yeast cake
1¼ cupfuls milk
2 tablespoonfuls sugar
2 tablespoonfuls Crisco
4 cupfuls flour
1 egg
1 teaspoonful salt
Scald and cool the milk, then add yeast and sugar. Now add Crisco and
2 cupfuls flour. Beat thoroughly, then add egg well beaten, remainder
of flour and salt. Mix and turn out on floured board and knead lightly
and thoroughly, using as little flour as possible. Place in greased
bowl, cover and set aside in warm place to rise two hours. When light,
form into small rounds, place one inch apart on greased pan. Allow to
rise half an hour. Brush over with Crisco and bake in hot oven fifteen
minutes.
Sufficient for twenty rolls.
Maple Cookies
1 egg
1 cupful sugar
3 tablespoonfuls Crisco
1 cupful sour cream
1 teaspoonful baking soda
3 tablespoonfuls hot water
½ teaspoonful salt
Flour
Maple sugar
Cream Crisco and sugar together, add egg well beaten, mix well, add
cream, salt, soda dissolved in water, and sufficient flour to make of
right consistency to drop from spoon. Grate some maple sugar on each
cookie and bake in moderate oven eight minutes.
Sufficient for forty cookies.
Maryland Beaten Biscuits
4 cupfuls flour
½ cupful Crisco
1 teaspoonful salt
Milk
Water
Mix and sift flour and salt. Cut Crisco in with knife or work in
lightly with finger tips. Mix a little milk and water together, chill
thoroughly and add enough to dry ingredients to make stiff dough.
Everything should be as cold as possible. Beat with rolling-pin until
dough blisters. Roll to one-third inch in thickness and cut into small
biscuits, prick in center and set in refrigerator an hour before
baking. Place biscuits on Criscoed tins and bake in moderate oven
thirty minutes. Biscuits may be baked in moderate gas oven and gas
turned off when biscuits are golden brown. Allow biscuits to remain ten
minutes in cooling oven to dry out.
Sufficient for sixty small biscuits, a fraction larger than a dollar.
Muffins
1 cupful scalded milk
2 tablespoonfuls Crisco
1 cupful boiling water
¼ cupful sugar
1½ teaspoonfuls salt
½ yeast cake
1 egg
4 cupfuls flour
Add Crisco, salt, and half of sugar to milk and water; when lukewarm
add yeast mixed with remaining sugar, egg well beaten, and flour. Beat
thoroughly, cover, and let rise until light. Put greased muffin rings
on hot griddle greased with Crisco. Fill half full with raised muffin
mixture and cook slowly until well risen and browned underneath. Turn
muffins and rings and brown other side. When muffins are cold, split
open, toast, and serve with marmalade.
Sufficient for sixteen muffins.
Nut Doughnuts
1¼ cupfuls sugar
4 tablespoonfuls Crisco
1½ cupfuls milk
2 eggs
4 teaspoonfuls baking powder
1 cupful chopped English walnut meats
1 teaspoonful vanilla extract
1 teaspoonful lemon extract
½ teaspoonful salt
Flour to make soft dough
Cream Crisco and sugar together, add eggs well beaten, milk, salt,
extracts, baking powder, nuts, and sufficient flour to make soft dough.
Roll out, cut with cutter and fry in hot Crisco to a golden color.
Drain and sift with sugar.
Sufficient for seventy-five doughnuts.
Oatmeal Cookies
1¼ cupfuls sugar
1 cupful Crisco
3 cupfuls rolled oats
2 eggs
½ cupful sour milk
1 teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
1 cupful stoned chopped dates
1 teaspoonful baking soda
2 cupfuls flour
1 teaspoonful salt
Cream Crisco and sugar thoroughly together, add eggs well-beaten,
rolled oats, dates, salt, spices, soda dissolved in milk, and flour.
Mix and drop from spoon on Criscoed baking tins. Bake in moderate oven
from ten to twelve minutes.
Sufficient for forty-five cookies.
Oven Scones
4 cupfuls flour
5 tablespoonfuls Crisco
1 tablespoonful sugar
½ teaspoonful salt
1 teaspoonful baking soda
2 teaspoonfuls cream of tartar
1 egg
Sweet milk
Rub Crisco finely into flour, add sugar, salt, soda, and cream of
tartar. Beat egg, put half of it into cup, then with one-half and some
sweet milk make other ingredients into soft dough. Knead very little
on floured baking board, divide into five pieces, make them smooth and
roll out, not too thinly, cut them into four small cakes. Lay them on
a Criscoed tin, brush over with remaining egg and bake in hot oven ten
minutes. A few currants or raisins may be added if liked.
Sufficient for twenty small scones.
Raised Doughnuts
1 cupful milk
¼ yeast cake
¼ cupful lukewarm water
1½ teaspoonfuls salt
1 cupful sugar
¼ cupful Crisco
2 eggs
1 teaspoonful grated nutmeg
Flour
Dissolve yeast cake in lukewarm water. Scald milk and cool, then add
yeast, half teaspoonful of the salt and flour to make a drop batter.
Set in a cosy place to rise. Cream Crisco with sugar, add eggs well
beaten, remainder of salt and nutmeg, add to yeast mixture with enough
flour to make stiff dough; let rise again. When risen, make into small
balls and place in a Criscoed pan to rise. When light drop into plenty
of hot Crisco and cook from four to five minutes until doughnuts are
done. Drain on soft paper and dredge with powdered sugar.
Sufficient for seventy doughnuts.
Raisin and Buttermilk Bread
4 cupfuls flour
5 tablespoonfuls Crisco
1 teaspoonful salt
1 teaspoonful soda
2 teaspoonfuls cream of tartar
3 tablespoonfuls sugar
2 eggs
Buttermilk to make soft dough
1 cupful sultana raisins
Sift flour, salt, soda and cream of tartar into basin, rub in Crisco
fine, add sugar, raisins, eggs well beaten, and sufficient buttermilk
to make soft dough. Make into smooth mound, roll out, divide into
four pieces, lay on greased tin and bake in moderate oven twenty-five
minutes.
Sufficient to make four small loaves.
Rich Doughnuts
1 cupful sugar
5 tablespoonfuls Crisco
3 eggs
4 teaspoonfuls baking powder
1½ teaspoonfuls salt
1 cupful milk
1 teaspoonful grated nutmeg
Flour to make soft dough
From 4½ to 5 cupfuls flour sifted before measuring. Cream Crisco, add
sugar gradually, and eggs well beaten. Sift dry ingredients and add
alternately to egg mixture. Roll out as soft as can be handled. Cut
with cutter and fry in hot Crisco. Heat Crisco until crumb of bread
becomes golden brown in sixty seconds.
Sufficient for sixty doughnuts.
Rolled Oats Bread
2 cupfuls boiling water
2 tablespoonfuls Crisco
1 cupful rolled oats
½ cupful molasses
2 teaspoonfuls salt
½ yeast cake
½ cupful lukewarm water
Flour
Add boiling water to oats and allow to stand one hour; add molasses,
salt, Crisco, yeast cake dissolved in lukewarm water, and flour to
make stiff dough; knead well, let rise, knead a very little, divide
into two Criscoed bread pans, let rise again and bake forty minutes in
moderate oven.
Sufficient for two small loaves.
Rose Leaves
1 cupful sugar
6 tablespoonfuls Crisco
2 eggs
¼ teaspoonful salt
1 teaspoonful rose extract
2 cupfuls flour
Cream Crisco, adding sugar gradually, then stir in eggs well beaten;
add salt, extract, and flour. The dough should be soft. Now chill
dough, then roll very thin, using sugar instead of flour, to dust
rolling-pin and board. Cut out with small fancy cutter. Place on tins
greased with Crisco and bake in moderate oven eight or ten minutes or
until slightly browned.
Sufficient for fifty small cakes.
Rye Muffins
1 cupful flour
2 tablespoonfuls melted Crisco
1 cupful ryemeal
2 tablespoonfuls brown sugar
2 teaspoonfuls baking powder
1 egg
½ teaspoonful salt
1 cupful milk
Sift flour, meal, baking powder, and salt together. Beat egg and sugar
together, then add them with milk and melted Crisco. Mix and divide
into Criscoed gem pans and bake in moderate oven twelve minutes.
Sufficient for twelve muffins.
Savarin
1 yeast cake
4 tablespoonfuls sugar
½ cupful Crisco
5 tablespoonfuls lukewarm water
2 cupfuls flour
½ teaspoonful salt
3 eggs
2 tablespoonfuls chopped almonds
1 cupful whipped cream
For Syrup
¾ lb. lump sugar
3 cupfuls water
3 tablespoonfuls lemon juice
_For cake._ Put yeast cake into cup, add 1 tablespoonful sugar, 1
tablespoonful flour, and lukewarm water. Allow to rise ten minutes. Put
flour into basin, add salt, remainder of sugar, almonds, yeast mixture,
eggs well beaten, and Crisco melted and cooled. Beat ten minutes with
wooden spoon. Turn into Criscoed tube mold. Allow to rise until doubled
in size, then bake in quick oven forty-five minutes. Mold should be
sprinkled over with shredded almonds.
_For syrup._ Boil sugar and water for almost forty-five minutes, then
add lemon juice. Soak cake with syrup and when cold serve with cream in
center.
Sufficient for one savarin.
Shortbread Cookies
2½ cupfuls flour
½ cupful Crisco
½ cupful sugar
½ teaspoonful salt
1 egg
1 teaspoonful vanilla extract
Beat Crisco, sugar, and salt to cream. Add gradually egg well beaten,
flour, and flavoring. Knead lightly on floured baking board, then
roll out one-fourth inch thick and cut into small rounds. Mark them
with fork, lay on Criscoed tins and bake in moderate oven from ten to
fifteen minutes.
Sufficient for forty cookies.
Soda Beaten Biscuit
1 quart flour
3 tablespoonfuls Crisco
½ teaspoonful salt
⅕ teaspoonful baking soda
Buttermilk
Sift flour with soda and salt, then rub in Crisco thoroughly with
finger tips, and mix to stiff dough with buttermilk. Beat with
rolling-pin or hammer until dough blisters. Roll out one-third inch in
thickness, cut with round cutter, and lay on Criscoed tins. Bake in
moderate oven from thirty to forty minutes.
Sufficient for forty biscuits.
Sour Milk Biscuits
(_Kate B. Vaughn_)
2 cupfuls flour
3 tablespoonfuls Crisco
1 teaspoonful salt
½ teaspoonful baking soda
1 cupful sour milk
Sift flour and salt into basin, rub Crisco lightly into them. Stir
soda into milk until it effervesces and then add to flour. Turn out on
floured baking board, knead lightly until smooth, roll out quarter of
an inch thick, cut with biscuit cutter, place on greased tin and bake
twelve to fifteen minutes in hot oven.
Sufficient to make twelve biscuits.
Sour Milk Griddle Cakes
2 cupfuls flour
1 tablespoonful melted Crisco
2 cupfuls sour milk
½ teaspoonful salt
1 teaspoonful baking soda
1 egg
1 tablespoonful sugar
Sift dry ingredients, add milk, well beaten egg, and melted Crisco.
Drop by spoonfuls on hot griddle, greased with Crisco. Cook until
browned, then turn and cook on other side. Serve hot with syrup.
Sufficient for eighteen cakes.
Sour Milk Tea Cakes
1 cupful cornmeal
4 tablespoonfuls Crisco
2 eggs
1½ cupfuls sour milk
2 cupfuls flour
¾ cupful sugar
1 teaspoonful baking soda
1 teaspoonful salt
1 teaspoonful lemon extract
Beat up the eggs, add meal and milk and mix well, add flour, sugar,
soda, and salt sifted together. Now add extract and Crisco, melted, and
beat two minutes. Divide into Criscoed and floured gem pans and bake in
moderate oven fifteen minutes.
Sufficient for sixteen cakes.
Steamed Nut Bread
½ pint graham flour
⅓ cupful Crisco
½ cupful white flour
1 cupful chopped English walnut meats
½ teaspoonful salt
2 teaspoonfuls baking powder
1 cupful milk
1 cupful sugar
1 egg
Cream Crisco and sugar together, add egg well beaten, milk, salt,
flours, baking powder, and nuts. Mix and turn into Criscoed mold, cover
with greased paper and steam two hours. This nut bread is delicious
served hot with butter. It may be served as a pudding with cream or
liquid sauce.
Sufficient for one loaf.
Southern Spoon Bread
3 tablespoonfuls melted Crisco
2 cupfuls cornmeal
1 quart milk
1 teaspoonful salt
3 eggs
Heat milk to boiling point, then stir in meal and salt; add Crisco
and cook five minutes. Cool mixture, add yolks of eggs well beaten,
then beat whites of eggs to stiff froth and fold in. Pour batter into
Criscoed two-quart pan and bake in moderate oven forty minutes. Serve
while hot, using a spoon with which to serve it. This is especially
good served with roast pork.
Sufficient for one large pan of bread.
Spice Cookies
3 eggs
1½ cupfuls brown sugar
1 cupful Crisco
1 cupful molasses
½ cupful sour milk
2 teaspoonfuls baking soda
½ teaspoonful black pepper
1 teaspoonful salt
1 teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
1 teaspoonful powdered cloves
1 teaspoonful grated nutmeg
½ teaspoonful baking powder
Flour to make a stiff dough
Beat eggs five minutes, then add sugar and beat five minutes, then add
Crisco and beat until thoroughly mixed, add molasses, milk, soda, salt,
spices, baking powder, and enough flour to make stiff dough. Leave
mixture in basin until following day. Take pieces of dough and roll
out, cut with small cutter, lay on Criscoed tins and bake in moderate
oven from seven to ten minutes.
Sufficient for ninety cookies.
Swedish Coffee Bread
2 cupfuls hot milk
¾ cupful sugar
½ cupful Crisco
½ teaspoonful salt
15 cardamom seeds
1 yeast cake
2 cupfuls flour
Remove seeds from cardamoms and grind fine, add to hot milk with
Crisco, sugar, and salt. When lukewarm add yeast cake mixed with a
little tepid water and flour. Mix and allow to rise. Then add flour
enough to make stiff dough. Knead and let rise again, then make into
rolls or loaves. Let rise again and bake in moderate oven till ready.
Sufficient for eighteen rolls or two small loaves.
Swedish Rye Bread
2 tablespoonfuls sugar
3 tablespoonfuls Crisco
2 teaspoonfuls salt
1 yeast cake
3 cupfuls rye flour
1 cupful white flour
4 cupfuls boiling water
In evening add Crisco, sugar, and salt to boiling water; cool, add
yeast cake mixed with a little tepid water or sugar, rye flour and
white flour. Allow to rise and in morning add more white flour, a
little at a time, to make a stiff dough. Let rise, knead again and bake
in Criscoed pie tins or cake tins as it will rise better than if baked
in bread tins. Bake in hot oven half hour. When taken out of oven brush
crust with a little melted Crisco.
Sufficient for four loaves.
Twin Biscuits
1 cupful milk
½ teaspoonful salt
2 teaspoonfuls baking powder
2 cupfuls flour
2 tablespoonfuls Crisco
Sift flour, baking powder, and salt together, rub in Crisco with tips
of fingers, then add milk. Pat and roll out dough, cut with cutter,
brush with melted Crisco, place one on top of another, lay on Criscoed
tin and bake in hot oven from ten to twelve minutes.
Sufficient for twelve biscuits.
Waffles
3 cupfuls flour
2 tablespoonfuls melted Crisco
½ teaspoonful baking soda
1 teaspoonful salt
1 tablespoonful sugar
2 cupfuls sour milk
2 eggs
Mix and sift dry ingredients, add milk gradually, yolks of eggs well
beaten, melted Crisco, and whites of eggs beaten to stiff froth; cook
on hot waffle iron greased with Crisco. Serve with maple syrup, or
honey and butter.
Waffles may be served for breakfast, luncheon, supper or high tea. A
waffle iron should fit closely on range, be well heated on one side,
turned, heated on other side, and thoroughly greased with Crisco before
iron is filled. In filling, put tablespoonful of mixture in each
compartment near the center of iron, cover, and mixture will spread to
fill iron. If sufficiently heated, it should be turned almost as soon
as filled and covered. In using new iron, special care must be taken in
greasing, or waffles will stick.
Sufficient for six waffles.
White Cookies
2 cupfuls sugar
1 cupful Crisco
½ cupful thick sour milk
2 eggs
1 teaspoonful baking soda
1 teaspoonful salt
1 teaspoonful vanilla extract
½ teaspoonful lemon extract
Flour
Cream Crisco and sugar together, add eggs well beaten, soda mixed with
sour milk, salt, extracts, and about 5 cupfuls flour. Roll very thin,
cut with cookie cutter, lay on Criscoed tins, bake in moderately hot
oven five minutes. To keep any length of time, when cold, place in
covered tin cans and set in cool place, and they will be as crisp as
when first baked.
Sufficient for ninety cookies.
Yorkshire Fruit Loaves
2 lbs. flour
¾ cupful Crisco
1 teaspoonful salt
2 cupfuls milk
1 yeast cake
1 cupful sugar
1 cupful sultana raisins
1 cupful currants
½ cupful seeded raisins
½ cupful chopped candied citron peel
1 teaspoonful powdered ginger
½ teaspoonful powdered mace
Heat Crisco in milk, then cool and add yeast cake mixed with a little
sugar; stir in flour and salt, and allow to rise four hours. Mix sugar,
fruit, peel, and spices into risen dough. Let rise again then divide
into two Criscoed loaf tins. Allow to rise fifteen minutes, then bake
in moderate oven one and a half hours.
Sufficient for two medium-sized loaves.
Water Bread
2 cupfuls boiling water
2 tablespoonfuls Crisco
1 tablespoonful sugar
2 teaspoonfuls salt
¼ yeast cake dissolved in
¼ cupful lukewarm water
About six cupfuls sifted flour
Mix Crisco, sugar and salt, pour on boiling water; when lukewarm add
dissolved yeast cake. Stir in enough flour to make a batter; beat
well, then add more flour, a little at a time to make stiff dough,
mixing with a knife. Turn on a floured board; knead until it is smooth,
elastic and does not stick to the board. Put into a bowl greased with
Crisco, cover closely and let stand in a warm place over night. The
first thing in the morning knead again until fine grained; shape into
loaves and place in a warm pan greased with Crisco. Cover and put in a
warm place. When double in bulk, bake in a hot oven. Bake one hour.
[Illustration: CAKES]
There are five principal ways of making cakes.
The first method is used for plain cakes. The shortening is rubbed
into the flour in the same way as for short pastry; then the dry
ingredients, such as sugar, fruit, and spice, are added, and lastly the
eggs and milk. Then all are mixed well together.
The second way is used for fruit, pound, and seed cakes. The shortening
and sugar are creamed together, the eggs beaten in one at a time, and
the fruit and flour stirred in lightly and quickly at the last.
In the third way the eggs and sugar are beaten together until thick and
creamy, then the flour is stirred in lightly and quickly. This is used
chiefly for sponge cakes and cakes of that texture.
For the fourth way the sugar, shortening, milk, and syrup or molasses
are melted together, then cooled slightly and added to the dry
ingredients. This method is used for gingerbreads.
In the fifth way the sugar and eggs are beaten thoroughly over boiling
water, then cooled before the melted shortening and dry ingredients are
added. This method is used for Gennoise cake and some kinds of layer
cakes. Care must be taken to insure the right consistency of cakes. The
mixture should be fairly stiff. If too moist the fruit will sink to the
bottom. For rich cakes the tins should be lined with paper, the paper
coming a short distance above the tins, so that the cake is protected
as it rises. For very rich fruit cakes, experience has shown that it
is best not to grease the paper or tin. The cake is not so liable to
burn, and the paper can be removed easily when the cake is done without
injuring it. On the other hand, if tins are lined for sponge cakes or
jelly-rolls, the paper should be greased.
[Illustration]
When making cakes in which baking powder, carbonate of soda, cream of
tartar or tartaric acid are used, almost everything depends upon the
handling, which should be as light and as little as possible. The more
rapidly such cakes are made the better they will be. Two cooks working
from the same recipe will often produce entirely different results, if
one kneads her mixture as if it were household bread, while the other
handles it with due lightness of touch. As soon as the baking powder
or other rising medium is added to the mixture, the cake should be put
into the oven as quickly as possible. Soda alone is never good in a
cake where there is shortening, unless some substance containing acid
is used along with it. Molasses is one of the substances containing
acid.
The greatest care and cleanliness must be exercised in all cake
making; and accuracy in proportioning the materials to be used is
indispensable. The flour should be thoroughly dried and sifted, and
lightly stirred in. Always sift flour before measuring, then sift it
again with the baking powder to insure a thorough blending.
Good cakes never can be made with indifferent materials. Eggs are
used both as an aerating agent and as one of the “wetting” materials.
It is not economy to buy cheap eggs, for such eggs are small, weak,
colorless, and often very stale. Eggs should be well beaten, yolks and
whites separately, unless other directions are given. The yolks must be
beaten to a thick cream and the whites until they are a solid froth.
Sugar tends to improve the texture of cakes, and when cheap cakes are
made, plenty should be used, provided that the cake is not made too
sweet. It should be dissolved before being added to the fat and the
flour.
For best cakes, and all that are required of a light color,
fine-grained sugar should be used. With coarse-grained sugar there is
danger of producing specks which show on the cakes after baking, unless
they have been made by the method of beating up the eggs and sugar
together with a beater over hot water. This method will dissolve the
grains of sugar.
Always buy the best fruits for cake making, as they are sweetest and
cleanest. Currants and sultana raisins for cakes should not be too
large, but of medium size, sweet and fleshy. Cheap dry sultanas should
not be used. Though there is no need to wash sultanas, yet if the fruit
is inclined to be very dry, it will be better to do so than to put
them in to spoil the appearance and the flavor of the cake. Currants
always should be washed, cleaned, and dried before using. Orange,
lemon, and citron peel should be of good color and flavor. They should
not be added to cake mixture in chunks, as often is done, but should be
in long shredded pieces. Large pieces of peel are sometimes the cause
of a cake cutting badly. In making fruit cakes add the fruit before the
flour, as this will prevent it falling to the bottom.
If a cake cracks open while baking, the recipe contains too much flour.
There are two kinds of thick crusts which some cakes have. The first of
these is caused by the cake being overbaked in a very hot oven. Where
this is so, the cake, if a very rich one, has a huge crack in the top
caused by the heat of the oven forming a crust before the inside has
finished aerating; then as the interior air or gas expands, it cracks
the crust to escape. This crack spoils the appearance of the cake, and
when cut it generally will be found to be close and heavy in texture.
To guard against this it is necessary to bake them at a suitable
temperature, noting that the richer the cake the longer the fruit takes
to bake.
The second kind of thick crust referred to may only be on top of the
cake, and in this case may be caused by an excess of fat and sugar
being mixed together, or otherwise insufficient flour. In this case
the mixture will not bake, but only forms a kind of syrup in the oven,
and the cake sinks in the center. A cake made under such conditions
would have a thick shiny crust, and be liable to crumble when touched.
The inside of the cake would be heavy, having more the appearance of
pudding than cake.
Successful cake making means constant care. In recipes in which milk
is used as one ingredient, either sweet or buttermilk may be used but
not a mixture of both. Buttermilk makes a light, spongy cake, and sweet
milk makes a cake which cuts like pound cake. _In creaming shortening
and sugar, when the shortening is too hard to blend easily warm the
bowl slightly, but do not heat the shortening, as this will change both
the flavor and texture of the cake._ For small cakes have a quick
oven, so that they set right through, and the inside is baked by the
time the outside is browned. For all large cakes have a quick oven
at first, to raise them nicely and prevent the fruit sinking to the
bottom. The oven then should be allowed to become slower to fire the
cakes thoroughly.
Cake must not be hurried. Keep the oven steady though slow, and after
putting a large cake into it do not open the door for at least twenty
minutes. During baking, do not open the door unnecessarily, or in fact
do anything to jar the cake lest the little bubbles formed by the
action of the baking powder burst, causing the gas to escape and the
cake to sink. This produces what is known as a “sad” cake, but refers
probably to the state of mind of the cook. A very light cake put into
a quick oven rises rapidly round the sides, but leaves a hollow in the
middle.
If a cake is made too light with eggs or powder and an insufficient
quantity of flour is added it will drop in the center. Another frequent
cause is the moving of cakes while in the oven before the mixture has
set properly. The same defect is produced if the cakes are removed from
the oven before being baked sufficiently. When a cake batter curdles,
the texture will not be so even as if the curdling had not taken place.
Sometimes the mixture will curdle through the eggs being added too
quickly, or if the shortening contains too much water. This forms a
syrup with the sugar, and after a certain quantity of eggs have been
added the batter will slip and slide about, and will not unite with
the other ingredients. Weak, watery eggs are another cause of this
happening; and although this may be checked by adding a little flour at
the right time, yet the cake would be better if it were unnecessary to
add any flour until all the eggs had been beaten in, that is, if the
batter had not curdled. Before turning out a cake allow it to remain in
the tin for a few minutes. It is best to lay it on a wire cake stand,
or lay it on a sieve; but if you do not possess these, a loosely made
basket turned upside down will do. If the cake will not turn out of
the tin easily, rest it on its side, turning it round in a couple of
minutes and it may loosen, if not, pass a knife round the edge, turn
the cake over on a clean cloth, and let it stand a few minutes.
Do not place cakes in a cold place or at an open window, or the steam
will condense and make them heavy. A rich cake improves in flavor and
becomes softer with keeping (from 2 to 6 weeks, according to quality)
before cutting. Wrap, when cold, first in a clean towel, then in paper.
After a week remove the paper and put the cake into a tin wrapped in
the towel. Small cakes may be baked in tiny molds or tins, or baked in
a flat sheet, and then cut out into squares, diamonds or rounds. Then
they can be frosted or coated with cream and decorated with cherries
or other crystallized fruits. If a real distinction is desired, they
may be placed in tiny crinkled paper cases, bought by the hundred at a
trifling cost.
Cake tins should be greased with Crisco and dredged with flour, the
superfluous flour shaken out, or they can be fitted with paper which
has been greased with Crisco. When creaming Crisco and sugar, do not
grudge hard work; at this stage of manufacture the tendency is to give
insufficient work, with the result that the lightness of the cake is
impaired.
Apple Sauce Fruit Cake without Milk
1 cupful brown sugar
1½ cupfuls apple sauce
2½ cupfuls flour
½ cupful Crisco
1 lb. raisins
1 teaspoonful powdered cloves
1 teaspoonful powdered cinnamon
1 teaspoonful grated nutmeg
2 teaspoonfuls baking soda
½ teaspoonful salt
3 tablespoonfuls vinegar
Cream Crisco and sugar thoroughly together, add apple sauce, flour,
raisins, spices, salt, and soda mixed with vinegar. Mix and pour into
greased and floured cake tin and bake in moderate oven one and a half
hours.
Sufficient for one cake.
Black Cake with Prune Filling
1½ cupfuls sugar
½ teaspoonful salt
3 eggs
½ cupful Crisco
1 cupful milk
½ teaspoonful baking soda
2 cupfuls flour
1 teaspoonful baking powder
½ teaspoonful vanilla extract
⅓ cake chocolate
For Filling
1 cupful sugar
⅓ cupful boiling water
1 white of egg
½ cupful stoned stewed prunes
⅓ cupful blanched chopped almonds
_For cake._ Beat 1 egg in double boiler, add ½ cupful milk, ½ cupful
sugar and chocolate; mix well and cook until it thickens. Cool and
set aside. Cream Crisco with remainder of sugar, add salt, eggs well
beaten, soda mixed with remainder of milk, flour, baking powder and
vanilla. Mix well and add chocolate paste, and divide into two Criscoed
and floured layer cake tins. Bake twenty minutes in moderate oven.
_For filling._ Boil sugar and water together without stirring until it
forms a soft ball when tried in cold water, or 240° F., then pour it
over the beaten white of egg, beating all the time. Now add chopped
prunes and almonds and beat well. Put between layers of cake.
Sufficient for one good-sized layer cake.
Pound Cake
2 cupfuls sugar
2 cupfuls Crisco
2 teaspoonfuls salt
12 eggs
4 cupfuls flour
½ teaspoonful powdered mace
3 tablespoonfuls brandy
Cream Crisco and sugar thoroughly together, add yolks of eggs well
beaten, fold in whites of eggs beaten to a stiff froth, add brandy,
flour, salt and mace, and mix lightly and quickly. Turn into a papered
cake pan and bake in a slow oven for one hour and twenty minutes.
Sufficient for one large cake.
Boiling Water Cake
1 cupful boiling water
1 cupful sugar
½ cupful Crisco
1 egg
¼ cupful chopped candied citron peel
1 cupful sultana raisins
2½ cupfuls flour
½ teaspoonful salt
2 teaspoonfuls baking powder
¼ teaspoonful grated nutmeg
½ teaspoonful lemon extract
Put Crisco and sugar into basin, pour boiling water over them; let
stand till cold, then add egg well beaten, sift in flour, salt, baking
powder, and nutmeg, add peel, raisins, and lemon extract, and mix well.
Turn into greased and floured small square tin and bake in moderate
oven half hour. Cool and cover with boiled frosting.
Sufficient for one small cake.
Butterless-Milkless-Eggless Cake
2 cupfuls brown sugar
⅔ cupful Crisco
2 cupfuls water
2 cupfuls sultana raisins
2 cupfuls seeded raisins
1 teaspoonful salt
2 teaspoonfuls powdered cinnamon
1 teaspoonful powdered cloves
½ teaspoonful powdered mace
½ teaspoonful grated nutmeg
2 teaspoonfuls baking soda
4 cupfuls flour
1 teaspoonful baking powder
1½ cupfuls chopped nut meats
3 tablespoonfuls warm water
Put Crisco into saucepan, add sugar, water, raisins, salt, and spices,
and boil three minutes. Cool, and when cold add flour, baking powder,
soda dissolved in warm water and nut meats. Mix and turn into Criscoed
and floured cake tin and bake in slow oven one and a half hours.
Sufficient for one medium-sized cake.
Caramel Cake
For Cake
1¼ cupfuls sifted sugar
2 eggs
½ cupful Crisco
1 cupful cold water
3 cupfuls flour
2 teaspoonfuls baking powder
1 teaspoonful vanilla extract
½ cupful granulated sugar
½ teaspoonful salt
¼ cupful boiling water
For Filling
1 teaspoonful Crisco
1 ounce chocolate
1 teaspoonful vanilla extract
½ cupful hot water
½ cupful brown sugar
½ cupful granulated sugar
Pinch salt
_For cake._ Put granulated sugar into small pan and melt over fire till
brown, remove from fire, add boiling water, stir quickly, return to
stove, and stir until thick syrup; set aside to cool. Beat Crisco and
sugar to a cream, add eggs well beaten, flour, baking powder, salt,
vanilla, three tablespoonfuls of the syrup and water. Mix and beat two
minutes, then divide into two Criscoed and floured layer tins and bake
in moderate oven twenty minutes.
_For filling._ Melt granulated sugar in small pan and stir until it
becomes a light brown syrup, add the water gradually, then brown sugar,
Crisco, salt, and chocolate, stirring all the time. Cook until it forms
a soft ball when tried in cold water, or 240° F. Remove from fire, add
vanilla, beat until creamy, then spread between cakes.
Sufficient for one layer cake.
Chocolate Cake
For Cake
1 cupful sugar
¾ teaspoonful salt
¼ cupful grated chocolate
¾ cupful Crisco
5 eggs
2 cupfuls flour
1 teaspoonful baking powder
½ cupful sultana raisins
½ cupful candied chopped citron peel
For Chocolate Frosting
2 tablespoonfuls Crisco
2 squares melted bitter chocolate
2 cupfuls powdered sugar
6 tablespoonfuls coffee
¼ teaspoonful salt
½ teaspoonful vanilla extract
_For cake._ Cream Crisco; add sugar gradually, yolks of eggs well
beaten, milk, flour, salt, baking powder, grated chocolate, citron, and
raisins. Mix and beat two minutes, then fold in stiffly beaten whites
of eggs. Turn into Criscoed and floured tin and bake for one and a
quarter hours in a moderate oven. When cold cover with frosting.
_For chocolate frosting._ Knead Crisco into sugar. Melt chocolate,
add coffee, sugar, salt, and Crisco, and stir until thick, then add
vanilla and put away to cool. When cold spread on cake. This frosting
may be used any time. It is just as good made one day and used the
next by adding a little more hot coffee. It is always soft, creamy and
delicious.
Sufficient for one cake.
Cocoanut Layer Cake
For Cake
1 cupful sugar
3 cupfuls flour
½ teaspoonful salt
4 eggs
½ cupful Crisco
1 cupful milk
2 teaspoonfuls vanilla extract
3 teaspoonfuls baking powder
For Filling
1 teaspoonful Crisco
1 cupful sugar
1 cupful water
Pinch cream of tartar
1 teaspoonful vanilla extract
1 white of egg
½ cupful chopped cocoanut
¼ teaspoonful salt
_For cake._ Cream Crisco and sugar together, sift the flour, baking
powder, and salt, and add alternately with the beaten yolks of eggs
and milk. Beat thoroughly, then add stiffly beaten whites of eggs and
flavoring and mix gently. Grease layer tins with Crisco, then flour
them and divide mixture into three portions. Bake in a moderate oven
twenty minutes.
_For filling._ Boil water and sugar together, add Crisco and cream of
tartar, and boil until it forms a soft ball when tried in cold water,
or 240° F. Beat white of egg to stiff froth, add salt, then pour in
syrup gradually, add vanilla and beat until thick and cold. Spread on
cake and sprinkle over with cocoanut.
Sufficient for three layers.
Coffee Layer Cake
Dark Part
1 cupful dark brown sugar
⅔ cupful cold strong coffee
3 yolks of eggs
½ cupful Crisco
1 tablespoonful molasses
¼ cupful raisins
2 cupfuls flour
2 teaspoonfuls baking powder
½ teaspoonful powdered cinnamon
½ teaspoonful powdered cloves
½ teaspoonful grated nutmeg
½ teaspoonful salt
White Part
½ cupful Crisco
1 cupful granulated sugar
3 whites of eggs
⅔ cupful milk
2 cupfuls flour
2 teaspoonfuls baking powder
1 teaspoonful vanilla extract
½ teaspoonful salt
_For dark part._ Cream Crisco and sugar, add yolks well beaten, coffee,
molasses, flour, salt, baking powder, spices and raisins. Mix and
divide into two Criscoed and floured layer tins and bake in moderately
hot oven twenty minutes.
_For white part._ Cream Crisco and sugar, add milk, vanilla, flour,
salt, baking powder, then fold in stiffly beaten whites of eggs. Bake
in two layers. Put layers together and ice with following frosting.
Put 2 cupfuls dark brown sugar and ¾ cupful water into saucepan, add
1 tablespoonful Crisco and 1 teaspoonful vanilla extract. Boil till
mixture forms soft ball when tried in cold water, or 240° F., remove
from stove, beat till it begins to cream, then add 1 cupful chopped
raisins. Spread on cake and allow to dry.
Sufficient for one large layer cake.
Cream Puffs
1 cupful water
1 cupful flour
5 tablespoonfuls Crisco
4 eggs
¼ teaspoonful salt
Put Crisco into small saucepan, add water, bring to boiling point,
add quickly flour and salt, stir well with wooden spoon until mixture
leaves sides of pan, remove pan from fire, allow mixture to become
cool, but not cold, add eggs, one at a time, and beat each one
thoroughly in. Set in cool place one hour. Put mixture into forcing
bag with tube and force it on to a tin greased with Crisco into small
rounds; bake in hot oven forty minutes. When cold split them open on
one side and fill with whipped cream sweetened and flavored to taste.
To make eclairs with this mixture press it on to tins in strips three
and a half inches long, and a little distance apart. Brush over tops
with beaten egg and bake in moderate oven thirty minutes. Cut open one
side, then fill and dip top into chocolate icing.
Sufficient for fifteen cream puffs.
Cream Puff Balls
1 cupful flour
½ cupful Crisco
½ cupful water
4 eggs
½ teaspoonful salt
Put Crisco and water into small saucepan, bring to boil, add quickly
flour and salt, stir well with wooden spoon until mixture leaves sides
of pan, remove from fire, allow to cool, but not become cold, add eggs,
beating each one thoroughly in. Turn mixture on to well Criscoed plate
and divide into small puffs or cakes. Put on Criscoed tins and bake a
golden brown in hot oven, thirty minutes. These puffs may be filled
with preserves, custard, or savory mixtures.
Sufficient for thirty puffs.
Crisco Fruit Cake
1½ cupfuls Crisco
2 cupfuls sugar
4 cupfuls flour
6 eggs
1 wineglassful brandy
½ lb. blanched and chopped almonds
½ lb. English walnut meats (broken in small pieces)
½ lb. stoned and chopped dates
1 lb. currants
1 lb. seeded raisins
1 lb. glace cherries
1 teaspoonful baking soda
1 teaspoonful salt
½ cupful New Orleans molasses
½ cupful cold black coffee
1 teaspoonful grated nutmeg
2 teaspoonfuls powdered cinnamon
1 teaspoonful powdered cloves
Cream Crisco and sugar together, add eggs well beaten, beat five
minutes, then add coffee, soda mixed with molasses, brandy, flour
sifted with salt and spices. Now add raisins, currants, dates,
cherries cut in halves, and nuts. Mix carefully and turn into Criscoed
and papered tin and bake in moderate oven two and a half hours. Brandy
may be omitted.
Sufficient for one large cake.
Devils Food Cake
1½ cupfuls sugar
1½ cupfuls milk
½ cake chocolate
2 teaspoonfuls vanilla extract
2 eggs
2 cupfuls flour
½ cupful Crisco
1 teaspoonful baking soda
3 tablespoonfuls boiling water
Boiled frosting
½ teaspoonful salt
Put ½ cupful of sugar into small saucepan, add chocolate and 1 cupful
milk. Put on stove and stir till it boils five minutes, stirring now
and then. Remove from fire, add vanilla and set aside to cool. Beat
Crisco and remainder of sugar to light cream, then add eggs well
beaten and beat two minutes. Now add remainder of milk, soda dissolved
in boiling water, flour, salt, and chocolate mixture. Mix carefully
and divide into two large greased and floured layer tins and bake in
moderate oven twenty-five minutes. Turn to cool and put together with
boiled frosting.
Sufficient for two large layers.
Peach Shortcake
2 cupfuls sugar
1 cupful milk
5 eggs
3 cupfuls flour
¾ cupful Crisco
1 teaspoonful baking powder
½ teaspoonful salt
1 teaspoonful almond extract
Quartered peaches
Cream Crisco and sugar together, then add milk, eggs one by one, always
beating well between each one, flour sifted with baking powder and
salt, then add extract. Mix and divide into two layer tins that have
been greased with Crisco and bake twenty minutes in moderate oven. Turn
out and spread with butter. Put together with quartered and sweetened
peaches and pile some peaches on top.
Sufficient for one cake.
Strawberry Shortcake
3 cupfuls flour
½ cupful Crisco
½ teaspoonful salt
3 teaspoonfuls baking powder
1 egg
2 tablespoonfuls sugar
1 cupful milk
1½ pints strawberries
1 cupful whipped cream
Sift the flour with the baking powder, salt and sugar, then cut in the
Crisco with a knife, add egg well beaten, and milk. The dough should be
a soft one. Roll in two layers, spread in two Criscoed pans and bake
in a hot oven until a light brown color. Mash and sweeten one cupful
of the strawberries, put on one layer, then place second layer on top.
Sweeten remainder of strawberries, spread on top layer, and cover with
the whipped cream. Decorate with whole ripe strawberries.
Fig Cake
1 cupful sugar
3 eggs
1 cupful milk
2 teaspoonfuls powdered cinnamon
3 cupfuls flour
½ cupful Crisco
3 teaspoonfuls baking powder
½ teaspoonful salt
1 teaspoonful vanilla extract
½ teaspoonful grated nutmeg
1 cupful shredded figs
Wash and dry figs then shred them. Cream Crisco and sugar together, add
eggs well beaten, and beat five minutes. Sift dry ingredients, and add
to first mixture alternately with milk. Add figs and flavorings and
turn into Criscoed and floured cake tin. Bake one hour in moderate oven.
Sufficient for one small cake.
Gennoise Cake
¾ cupful flour
6 tablespoonfuls sugar
6 tablespoonfuls melted Crisco
4 eggs
1 teaspoonful baking powder
½ teaspoonful almond extract
Boiled frosting
Preserved cherries or cocoanut
¼ teaspoonful salt
Break eggs into bowl, add sugar and beat for ten minutes over a pan
of boiling water. Remove from water and beat till mixture is thick
and cold; remove beater, sift in flour, salt, and baking powder; mix
carefully, add melted Crisco and almond extract. Turn at once into
small square greased and papered tin and bake in a moderate oven twenty
minutes. Turn out and remove paper. Cool and cut in eight square
pieces. Cover with boiled frosting and decorate with cherries or
cocoanut.
Sufficient for eight small cakes.
Gingerbread
½ cupful sugar
1 egg
½ cupful molasses
½ cupful milk
1⅓ cupfuls flour
¼ cupful Crisco
1 teaspoonful salt
2 teaspoonfuls powdered ginger
1 teaspoonful powdered cinnamon
½ teaspoonful powdered cloves
½ teaspoonful baking soda or 2 teaspoonfuls baking powder
Sauce
1 teaspoonful Crisco
1 cupful (½ lb.) maple sugar
1 tablespoonful flour
1 egg
1 cupful boiling water
_For cake._ Cream Crisco and sugar together, add egg well beaten,
molasses, milk, soda, flour, salt, and spices. Mix and turn into
Criscoed tin and bake in moderate oven forty minutes.
_For sauce._ Dissolve maple sugar in boiling water. Rub together
Crisco and flour. Add gradually boiling syrup; and lastly the beaten
egg. Then return to fire and stir briskly until thickened.
Sufficient for one small gingerbread.
Golden Orange Cake
2 cupfuls sugar
1 teaspoonful salt
1 teaspoonful orange extract
1 cupful milk
5 eggs or yolks of 10 eggs
4 cupfuls flour
1 cupful Crisco
4 teaspoonfuls baking powder
Orange icing
_For cake._ Cream Crisco and sugar together, add salt, eggs well
beaten, orange extract, and flour and baking powder alternately with
milk. Mix carefully and turn into Criscoed and floured cake tin and
bake in moderate oven about one hour. This mixture may be baked in
layers.
_For icing._ Boil 1 cupful water with 2 cupfuls sugar till it forms
soft ball when tried in cold water, or 240° F., then pour over well
beaten yolks of four eggs, beat until smooth and thick, add 1½
teaspoonfuls orange extract and spread at once on cake.
Sufficient for one large cake.
Gold Cake
(_Kate B. Vaughn_)
¾ cupful sugar
5 tablespoonfuls Crisco
½ cupful milk
4 yolks of eggs
1½ cupfuls flour
½ teaspoonful salt
3 teaspoonfuls baking powder
½ teaspoonful lemon extract
Cream Crisco and sugar together. Beat egg yolks very light and add
to creamed mixture. Add dry ingredients, milk, and lemon extract and
mix well. Turn into a small Criscoed and floured cake tin and bake in
moderate oven forty-five minutes.
Sufficient for one small cake.
Hurry Up Cake
¾ cupful sugar
1½ cupfuls flour
4 tablespoonfuls Crisco
½ teaspoonful almond extract
½ teaspoonful lemon extract
2 whites of eggs
¼ teaspoonful salt
2 teaspoonfuls baking powder
Milk
Sift flour, baking powder, salt and sugar into bowl. Put whites of eggs
into measuring cup, add Crisco, and fill cup with milk. Add to dry
mixture with extracts and beat vigorously six minutes. Pour into small
Criscoed and floured cake tin and bake in moderate oven forty-five
minutes. Cake may be frosted if liked.
Sufficient for one small cake.
Crisco Sponge Cake
3 eggs
1 cupful sugar
½ cupful Crisco
½ teaspoonful salt
1¼ cupfuls flour
2 teaspoonfuls baking powder
½ teaspoonful orange extract
½ cupful cold water
Cream Crisco; add salt, yolks of eggs well beaten, and sugar, and beat
for five minutes, add orange extract and cold water. Beat up whites of
eggs to a stiff froth and add alternately with the flour sifted with
the baking powder. Divide into Criscoed and floured gem pans and bake
in a moderate oven for fifteen minutes.
Sufficient for twelve cakes.
Sand Cake
1 cupful Crisco
1 cupful sugar
1 teaspoonful salt
5 eggs
½ lb. cornstarch
1 teaspoonful lemon extract
Cream the Crisco and salt, add sugar by tablespoonfuls, beating all
the time, then add the yolks of the eggs each one separately, then add
the cornstarch by tablespoonfuls, lemon extract and lastly whites of
eggs beaten to a stiff froth. Turn into a papered cake tin and bake in
moderate oven for three-quarters of an hour. Sufficient for one cake.
Lady Baltimore Cake
(White Cake)
1 cupful sugar
¾ cupful Crisco
½ cupful cold water
1 teaspoonful vanilla extract
2½ cupfuls flour
2½ teaspoonfuls baking powder
½ teaspoonful salt
6 whites of eggs
For the Filling
1 cupful sugar
½ cupful boiling water
2 whites of eggs
1 teaspoonful vanilla extract
Pinch cream of tartar
½ cupful chopped candied cherries
½ cupful chopped candied pineapple
_For cake._ Cream Crisco and sugar together. Sift together three times
dry ingredients and add alternately with water. Add vanilla, beat
mixture well then fold in stiffly beaten whites of eggs. Divide into
two Criscoed and floured layer cake tins and bake in moderate oven
twenty-five minutes.
_For filling._ Put sugar and water into saucepan, stir till boiling,
add cream of tartar, then boil until it forms a soft ball when tried
in cold water, or 240° F.; pour on to the stiffly beaten whites of
eggs, pouring in a steady stream and very slowly, adding while beating
vanilla, cherries and pineapple, beat till thick and divide between and
on top of cake.
Sufficient for one large layer cake.
Lemon Layer Cake
For Cake
6 tablespoonfuls sugar
3 tablespoonfuls Crisco
3 eggs
¼ teaspoonful salt
1 teaspoonful baking powder
12 tablespoonfuls flour
Grated rind 1 lemon
For Lemon Filling
4 tablespoonfuls Crisco
2 lemons
¾ cupful sugar
4 yolks of eggs
1 white of egg
¼ teaspoonful salt
_For cake._ Put the eggs, sugar, and lemon rind into basin, stand it
over pan of boiling water, and beat until warm; then remove from hot
water, and continue beating until mixture is stiff and cold; then add
flour mixed with baking powder and salt, and pass through sieve, add
Crisco melted but cool, taking care to stir very gently, but on no
account beat it. Divide mixture into two small Criscoed and floured
layer cake tins, and bake ten minutes in moderately hot oven. Turn out
and cool, then put together with lemon filling.
_For filling._ Beat up eggs in saucepan, add Crisco, salt, grated rinds
and strained lemon juice. Stir with wooden spoon over gentle heat until
mixture just comes to boiling point. When cold use.
Sufficient for one layer cake.
Lord Baltimore Cake
1 cupful sugar
¾ cupful Crisco
½ cupful cold water
1 teaspoonful vanilla extract
2½ cupfuls flour
2½ teaspoonfuls baking powder
½ teaspoonful salt
6 yolks of eggs
Filling or Frosting
1 cupful sugar
½ cupful boiling water
2 whites of eggs
Pinch cream of tartar
1 teaspoonful vanilla extract
½ cupful chopped raisins
½ cupful chopped nut meats
5 chopped figs
_For cake._ Cream Crisco and sugar together. Sift together three
times dry ingredients and add alternately with water. Add vanilla,
beat mixture well, then fold in beaten yolks of eggs. Divide into
two Criscoed and floured layer cake tins and bake in moderate oven
twenty-five minutes.
_For filling._ Put sugar and water into saucepan, stir till boiling,
add cream of tartar, then boil until it forms soft ball when tried
in cold water, or 240° F.; pour on to stiffly beaten whites of eggs,
pouring in steady stream and very slowly, adding while beating vanilla,
raisins, nuts, and figs, beat until thick and divide between and on top
of cake.
Sufficient for one large layer cake.
Lunch Cakes
1 scant cupful sugar
6 tablespoonfuls Crisco
1 cupful milk
2 eggs
2 cupfuls flour
3 teaspoonfuls baking powder
1 teaspoonful salt
1 teaspoonful vanilla extract
Cream Crisco and sugar together, then add well beaten eggs. Sift dry
ingredients, and add to first mixture alternately with milk. Divide
into Criscoed and floured gem pans and bake in moderately hot oven
fifteen minutes.
Sufficient for fifteen cakes.
Jelly Roll
4 eggs
1 cupful sugar
2 tablespoonfuls melted Crisco
2 cupfuls flour
1 teaspoonful baking powder
¼ teaspoonful salt
4 tablespoonfuls milk
Jelly or preserves
1 teaspoonful lemon extract
Beat eggs and sugar together twenty minutes, remove beater, sift in
flour, salt, and baking powder, add milk, extract, and melted Crisco.
Grease large flat tin with Crisco, dust over with flour, pour in
mixture and spread out evenly. Bake twelve minutes in moderately hot
oven. Turn out on sugared paper, spread quickly with jelly or preserve
and roll up at once. The cake will crack if spreading and rolling are
not quickly done. Sliced jelly roll is delicious with custard.
Sufficient for one jelly roll.
Marble Cake
2 cupfuls sugar
1 cupful Crisco
3½ cupfuls flour
4 eggs
1 cupful milk
3 teaspoonfuls baking powder
2 tablespoonfuls molasses
2 tablespoonfuls melted chocolate
1 teaspoonful powdered cinnamon
½ teaspoonful grated nutmeg
½ teaspoonful powdered allspice
1 teaspoonful salt
Cream Crisco, add gradually the sugar, yolks of eggs beaten until
thick, flour, salt, baking powder, milk, and egg whites beaten to stiff
froth. Mix carefully and to one-third the mixture add spices, molasses,
and melted chocolate. Drop in Criscoed cake pan alternately a spoonful
of each mixture, and draw spoon through once or twice to make colors
lie in lines. Bake in moderately hot oven one hour.
Sufficient for one medium-sized cake.
Marmalade Cake
½ cupful sugar
½ cupful Crisco
1 cupful marmalade
1½ teaspoonfuls baking powder
½ teaspoonful salt
1 egg
2 cupfuls flour
½ teaspoonful powdered ginger
Sift salt, flour, and baking powder into basin, rub in Crisco with
finger tips, add ginger and egg well beaten. Knead lightly to smooth
paste and divide into two pieces. Roll out pieces and line Criscoed
dinner plate with one of them. Spread over with marmalade, cover with
remaining piece of paste, pinch neatly round the edges and bake in
moderate oven half an hour. Cut like pie and serve hot or cold.
Sufficient for eight pieces.
Old Fashioned Seed Cake
2 cupfuls sugar
1½ cupfuls Crisco
4 cupfuls flour
1 teaspoonful salt
2 tablespoonfuls carraway seeds
12 eggs
Cream Crisco and sugar thoroughly together, then drop in eggs one by
one, beating each one in well before next is added, sift in flour and
salt, add carraway seeds. Turn into Criscoed and papered loaf tin and
bake in moderately hot oven one and a half hours.
Sufficient for one large cake.
Almond and Citron Cake
1 cupful sugar
1 cupful Crisco
5 eggs
½ lb. blanched chopped almonds
¼ lb. shredded candied citron peel
2 cupfuls flour
1 teaspoonful baking powder
½ wineglass brandy
¼ teaspoonful powdered mace
1 teaspoonful salt
Cream Crisco and sugar thoroughly together, beat in yolks of eggs one
by one, add almonds, citron, brandy, mace, flour, baking powder, salt,
mix well and fold in whites of eggs beaten to a stiff froth. Turn into
a papered cake pan and bake in a moderate oven for one hour. Cover with
boiled frosting if liked.
Sufficient for one large cake.
Walnut Cakes
For Cakes
1 cupful sugar
½ cupful Crisco
1 cupful milk or water
½ teaspoonful salt
2 cupfuls flour
2 teaspoonfuls baking powder
1 whole egg and 2 yolks of eggs
1 cupful chopped walnut meats
1 teaspoonful vanilla extract
For Frosting
1 cupful sugar
1 cupful water
2 whites of eggs
Pinch cream of tartar
1 teaspoonful lemon juice
1 teaspoonful vanilla extract
_For cakes._ Cream Crisco and sugar thoroughly together, add eggs well
beaten, salt, vanilla, milk or water, baking powder, flour, and nuts.
Mix well and divide into Criscoed and floured gem pans and bake ten
minutes in moderate oven. When cold cover with boiled frosting.
_For frosting._ Dissolve sugar and water over fire in a saucepan, add
cream of tartar and boil until it forms a soft ball when tried in cold
water, or 240° F. Pour on to the beaten whites of eggs, pouring in a
steady stream and very slowly, adding, while beating, lemon juice, and
vanilla; beat until thick, and use.
Sufficient for fifteen cakes.
Rose Leaf Cakes
1 cupful rose leaves
3 cupfuls flour
1 cupful sugar
½ cupful Crisco
3 eggs
1 cupful milk
2 teaspoonfuls baking powder
1 lemon
½ teaspoonful salt
Cream Crisco and sugar thoroughly together, then add eggs well beaten,
flour, baking powder, salt, milk, grated rind and 1 tablespoonful lemon
juice, and fresh rose leaves. Divide into Criscoed and floured gem pans
and bake in moderate oven from twelve to fifteen minutes.
Sufficient for thirty-five cakes.
Scotch Shortbread
4 cupfuls flour
¾ cupful sugar
1 cupful Crisco
1 large egg
1 teaspoonful salt
Sift flour and salt on to baking board. Cream Crisco, sugar and egg in
basin and when thoroughly beaten turn out on board and very gradually
knead in flour. Make into two smooth rounds, pinch them round the
edges, prick over top with fork, lay on papered tin and bake in
moderate oven thirty-five minutes. Leave on tin until cold.
Sufficient for two round cakes.
Silver Nut Cake
1 cupful sugar
½ cupful Crisco
4 whites of eggs
½ teaspoonful vanilla extract
2 cupfuls flour
½ teaspoonful salt
3 teaspoonfuls baking powder
1 cupful chopped pecans or English walnut meats
½ cupful milk
Cream Crisco and sugar. Sift dry ingredients and add to Crisco mixture,
alternating with the milk; add nuts and vanilla extract. Beat egg
whites to stiff froth and fold in at last. Turn into Criscoed and
floured cake tin and bake in moderate oven thirty-five minutes.
Sufficient for one small cake.
Simnel Cake
¾ cupful sugar
¾ cupful Crisco
4 eggs
2 cupfuls sultana raisins
¼ cupful seeded raisins
½ cupful chopped candied citron peel
2 cupfuls flour
1 teaspoonful baking powder
½ teaspoonful almond extract
¾ teaspoonful salt
For Filling and Icing
¼ lb. ground almonds
2 cupfuls powdered sugar
2 eggs
1 teaspoonful almond extract
_For cake._ Cream Crisco and sugar together, add eggs well beaten,
flour, baking powder, salt, almond extract, raisins, and peel. Make
filling by mixing almonds with powdered sugar, eggs well beaten and
almond extract. Line Criscoed cake tin with paper and place in half
of cake mixture, then put in layer of filling, then remaining half of
cake mixture. Bake in moderate oven. When cake is nearly baked, place
remaining almond paste on top and finish baking. Cake takes from one
hour to one and a quarter hours.
Sufficient for medium-sized cake.
Southern Fruit Cake
1 cupful sugar
1 cupful Crisco
1 cupful molasses
½ cupful sour cream
3 cupfuls flour
1 teaspoonful salt
½ teaspoonful baking soda
3 eggs
1 teaspoonful powdered cinnamon
1 cupful seeded raisins
½ cupful currants
¼ teaspoonful grated nutmeg
½ teaspoonful powdered cloves
½ teaspoonful powdered allspice
Cream Crisco and sugar thoroughly together, then add molasses, cream,
flour, soda, eggs well beaten, salt, spices, and fruit. Mix well and
turn into Criscoed and papered cake tin and bake in slow oven one and a
half hours.
Sufficient for one large cake.
The Wholesome Parkin
1 cupful flour
½ cupful melted Crisco
2 cupfuls fine oatmeal
¾ cupful molasses
3 tablespoonfuls sugar
¼ teaspoonful salt
1 egg
1 teaspoonful powdered ginger
¼ teaspoonful powdered allspice
½ teaspoonful powdered cinnamon
½ teaspoonful baking soda
Melt Crisco and mix with molasses, then add sugar, egg well beaten,
salt, soda, spices, flour, and oatmeal. Mix and pour into small square
Criscoed tin and bake in moderate oven thirty-five minutes. This little
cake is excellent when a week old.
Sufficient for one small cake.
Whole Wheat Gingerbread
4 tablespoonfuls sugar
½ cupful Crisco
2 eggs
1 teaspoonful baking soda
¼ cupful milk
2 cupfuls flour
2 cupfuls whole wheat flour
½ cupful seeded raisins
½ teaspoonful salt
1½ cupfuls molasses
½ cupful chopped nut meats
1 teaspoonful powdered ginger
½ teaspoonful powdered mace
1 teaspoonful powdered cinnamon
3 tablespoonfuls chopped candied lemon peel
Mix flours, then add peel, raisins, nuts, spices, and salt. Melt
Crisco, molasses, and sugar, then cool, and add them with eggs well
beaten, with soda mixed with milk. Mix well and turn into Criscoed and
floured cake tin. Bake in moderate oven one hour.
Sufficient for one large cake of gingerbread.
[Illustration: VEGETARIAN DISHES]
Even those who are by no means decided vegetarians may be glad to
pass over a dinner occasionally without meat. It is perhaps not too
much to say that every housekeeper ought to be able to provide a meal
without the aid of meat. We do not mean by this simply the cooking of
vegetables or the preparations of puddings, but the presentation of
dishes intended to take the place of flesh, such as soups and broths
made without meat, vegetable stews, lentil fritters and other healthful
and nutritious dishes. A vegetarian menu is not so simple as it sounds.
It requires knowledge and discrimination on the housekeeper’s part to
serve a solid meal without flesh or fowl.
Now that meat is so dear it is the favorable moment to try a vegetable
diet for a time. One mistake to be avoided in this catering is the
putting down of too many dishes of a pulpy character--food which is
soft is excellent with other things, but alone it is neither satisfying
nor very nourishing, at least to a person of strong digestion. All of
them should not be white, for instance, and the same rule holds good
in other things besides color. A nice dish for this kind of diet is a
vegetable curry, in which all the vegetables are treated like meat and
turned out crisp; all the vegetables, too, must be fresh and young for
this method of serving, so that anything like stringiness is absolutely
impossible.
Crisco is entirely vegetable.
Bean Cutlets
2 tablespoonfuls Crisco
1 tablespoonful flour
½ cupful bean liquor
Salt and pepper to taste
2 eggs
¼ lb. dried beans
A few cooked mixed vegetables
Breadcrumbs
[Illustration]
Soak beans in water twenty-four hours, then boil for several hours till
quite tender, drain them, preserving liquor, chop them very fine;
blend Crisco with flour in saucepan over fire, add bean liquor, beans,
salt and pepper, and yolks of eggs; turn out on to a dish and set aside
till cold. Then cut out with cutlet-cutter or shape with knife; dip in
beaten whites of the eggs, then in fine breadcrumbs, repeat a second
time, and fry in hot Crisco. Serve on hot platter decorated with a few
hot cooked mixed vegetables. Sufficient for eight cutlets.
Devilled Bananas
2 tablespoonfuls Crisco
½ teaspoonful salt
8 bananas
1 teaspoonful chopped pickles
Few grains red pepper, or 1 dessertspoonful chopped chillies
Slice bananas, mix with salt, chopped pickles and red pepper or chopped
chillies and put them into hot Crisco. Cook for four minutes and serve.
Sufficient for eight bananas.
Cauliflower Snow
2 tablespoonfuls melted Crisco
2 cauliflowers
4 poached eggs
Salt and paprika to taste
Toasted bread
Boil cauliflowers in salted water till tender, then drain and set near
fire till quite dry. Remove all green parts and press flower through a
potato ricer upon a hot dish, on which they are to be served. In no way
crush the mass as it falls from the ricer. Sprinkle over with melted
Crisco. Surround dish with poached eggs, each laid upon square of
toasted buttered bread. Dust each egg with salt and a little paprika.
Serve very hot.
Craigie Toast
3 tablespoonfuls Crisco
4 eggs
4 tomatoes
Salt and pepper to taste
½ cupful milk
Toast
1 teaspoonful chopped gherkin or capers
Skin, seed and chop tomatoes, add eggs well beaten, gherkin, milk, salt
and pepper. Melt Crisco, add other ingredients and stir over fire till
thoroughly hot. Serve at once on toast. The mixture may also be baked
in oven twenty minutes and then garnished with small pieces of toast.
Sufficient for four pieces of toast.
Excellent Lemon Mincemeat
½ cupful Crisco
2 large lemons
4 apples
¼ lb. chopped candied lemon peel
1 lb. currants
1¾ cupfuls sugar
1 teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
½ teaspoonful grated nutmeg
½ teaspoonful powdered allspice
¼ teaspoonful powdered cloves
1 teaspoonful salt
½ cupful seeded raisins
½ cupful chopped nut meats
Extract juice from lemons and remove pips. Now put lemons into
saucepan, cover with cold water, and boil until lemon feels quite
tender. Change water at least twice, drain and pound peel to a paste,
add apples, cored, peeled and chopped, lemon peel, Crisco, currants,
raisins, salt, spices, lemon juice, nut meats, and sugar. Put into a
jar and cover. This mincemeat is excellent for pies and tartlets.
Sufficient for four pies.
Dominion Tart
For Pastry
6 tablespoonfuls Crisco
¾ cupful flour
¾ cupful potato flour
1 tablespoonful sugar
½ teaspoonful mixed spices
¼ teaspoonful salt
1 teaspoonful lemon juice
Cold water
For Mixture
3 apples
¾ cupful prunes
4 tablespoonfuls sugar
½ lemon
½ cupful water
1 tablespoonful cakecrumbs
For mixture, peel, core and slice apples, and wash prunes in lukewarm
water. Put these into a small saucepan with sugar, grated lemon rind
and cold water. Stew slowly until apples are soft. Then remove prunes,
and take out stones. Cut prunes in small pieces and return them to
apples and cool. For pastry, sift flours, sugar, salt, and spices
into basin. Add Crisco and cut it into flour with knife until finely
divided. Then rub together lightly with finger tips until as fine as
breadcrumbs. While rubbing, keep lifting flour well up in basin so that
air may mix with it and Crisco is not made too soft. Add lemon juice
and sufficient water to make stiff paste. Divide into two equal pieces.
Wet a dinner plate with cold water and leave it wet. Roll out one of
the pieces rather thinly, and line plate with it. Sprinkle cakecrumbs
over it, then spread on mixture. Roll out the other piece of pastry for
a cover. Wet round the edge of the pastry; lay other piece of pastry
on, and press edges well together. Trim round with knife or scissors,
and mark neatly round the edges. Brush over top with a little water
or beaten white of egg. Dredge with sugar, and bake in moderate oven
forty-five minutes. Serve hot or cold. The tart may be covered with
boiled frosting.
Marchette Croquettes
2 tablespoonfuls Crisco
4 tablespoonfuls cooked spinach
3 small cooked potatoes
1 tablespoonful chopped onion
Salt and pepper to taste
2 hard-cooked eggs
1 raw egg
Breadcrumbs
Crisco flake pastry
Rub spinach and potatoes through wire sieve; fry onion in Crisco, add
spinach and potatoes, season with salt and pepper, fry a few minutes,
then set aside till cold. Roll out pastry, cut out some small rounds,
then place spoonful of vegetable mixture on half the number of pastry
rounds, place slice of hard-cooked egg on each, brush round edges with
beaten egg, press other round on this, dip in egg and breadcrumbs and
fry in hot Crisco. Serve hot. Sufficient for six croquettes.
Mixed Vegetable Souffle
1 tablespoonful Crisco
¼ lb. cooked carrots
½ lb. boiled potatoes
¾ lb. boiled turnips
½ lb. stewed onions
1 tablespoonful chopped parsley
Salt and pepper to taste
3 eggs
Chop onions, add vegetables mashed, then mix well, add Crisco,
seasonings, and yolks of eggs. Beat up whites of eggs to stiff froth
and fold them into mixture, then turn it into Criscoed fireproof dish
and bake thirty minutes in moderate oven.
Nut and Macaroni Savory
4 tablespoonfuls melted Crisco
½ lb. chopped Brazil nuts
1 cupful boiled macaroni
1¾ cupfuls breadcrumbs
2 eggs
3 cupfuls milk
2 tablespoonfuls chopped parsley
Salt, pepper, and powdered mace to taste
Brown sauce
Cut macaroni into small pieces and put into bowl, add nuts,
breadcrumbs, seasonings, eggs well beaten, and milk; turn into well
greased earthenware dish, dot with tiny pieces of Crisco and bake in
moderate oven forty-five minutes. Serve hot with brown sauce.
Potato and Nut Croquettes
2 tablespoonfuls melted Crisco
2 cupfuls riced potatoes
1 tablespoonful milk
Salt, pepper, and red pepper to taste
Few drops onion juice
1 egg and 1 yolk of egg
⅓ cupful chopped nut meats
¼ cupful cream
¼ cupful breadcrumbs
Mix potatoes with Crisco, milk, yolk of egg, onion juice and
seasonings, and mix well. Put cream and breadcrumbs into small saucepan
and stir to thick paste, then cool; now add nuts, salt and pepper to
taste and half yolk of egg. Inclose some of nut mixture in potato
mixture, making ingredients into neat croquettes. Beat up remainder of
egg with tablespoonful of water. Roll croquettes in fine breadcrumbs,
brush over with egg, and again roll in crumbs. Fry in hot Crisco to
golden brown, then drain. Crisco should be heated until a crumb of
bread becomes a golden brown in forty seconds. Serve hot decorated with
parsley.
Sufficient for eight croquettes.
Potato Sausage
½ cupful Crisco
¼ lb. chopped onions
½ lb. cold boiled mashed potatoes
½ lb. breadcrumbs
Salt and pepper to taste
2 beaten eggs
Mix all ingredients thoroughly well together with wooden spoon, then
form into sausages; tie each well in cloth, and boil exactly as a roly-
poly. If not to be eaten when newly cooked, put aside, and untie when
wanted. This sausage is also good if oatmeal is added instead of
breadcrumbs, or it may be made half oatmeal and half breadcrumbs.
Sufficient for twelve sausages.
Potatoes Sefton
1 tablespoonful Crisco
3 baked potatoes
Salt, pepper, and red pepper to taste
1 yolk of egg
1 tablespoonful cream
Chopped parsley
Watercress
Split potatoes in halves lengthways. Scoop out centers, rub them
through a sieve, add seasonings, melted Crisco, yolk of egg, and cream.
Beat well till light, then put mixture into forcing bag with tube,
force into potato cases which should be dried. Heat in moderate oven.
Sprinkle a little chopped parsley on top and serve decorated with
watercress.
Sufficient for three potatoes.
Rice a la Maigre
4 tablespoonfuls Crisco
1 grated shallot
½ cupful boiled rice
4 chopped hard-cooked eggs
1 tablespoonful white sauce
1 raw egg
1 cupful thick tomato sauce
Salt, pepper, and paprika to taste
3 baked tomatoes
1 tablespoonful chopped parsley
Fry shallot in Crisco, then add rice, two of the hard-cooked eggs,
white sauce, raw yolk of egg, and seasonings. Stir over fire till very
hot, then turn out on to hot dish; pour over tomato sauce, sprinkle
with parsley and garnish with remainder of eggs, and baked tomatoes.
Rhubarb Pudding
4 tablespoonfuls Crisco
4 tablespoonfuls sugar
2 eggs
1 lemon
½ cupful flour
1 cupful stewed rhubarb
½ teaspoonful salt
Few breadcrumbs
Crisco a pudding dish and dust it over with breadcrumbs. Put layer of
breadcrumbs at bottom, then spread in rhubarb. Beat Crisco and sugar
till creamy, beat in yolks of eggs, add grated rind of lemon, sift in
flour and salt. Spread this mixture over rhubarb and bake in moderate
oven twenty minutes. Beat up whites of eggs to stiff froth, add one
tablespoonful of sifted sugar and half teaspoonful lemon juice. Drop in
spoonfuls on top of pudding and return to oven to brown lightly.
Spanish Rice
½ cupful Crisco
½ cupful grated cheese
6 tablespoonfuls rice
1 can tomatoes
5 small onions
1 cupful hot water
Salt and red pepper to taste
¼ cupful chopped olives
Wash rice and put it in bowl, add Crisco, seasonings, cheese, hot
water, tomatoes, olives, and onions cut in small pieces. Turn into a
Criscoed fireproof dish and bake in moderate oven one hour, or until
rice is tender.
Timbale Molds
1 teaspoonful melted Crisco
¾ cupful flour
1 egg
½ teaspoonful salt
½ cupful milk
Sift flour and salt into bowl, add egg well beaten, milk and Crisco.
Beat five minutes then strain into cup. Have kettle of Crisco on fire
and heat until cube of bread will become golden brown in sixty seconds.
Heat timbale iron in hot Crisco, let stand two or three minutes, then
drain and dip into batter to half inch of top of iron; submerge in
Crisco and fry until batter is crisp and lightly browned. Remove from
iron and drain on paper. If batter does not cling to iron, then iron is
not hot enough. If Crisco sizzles considerably, and batter case spreads
out and drops from the iron, mold is too hot. If iron is lowered too
far into batter the case will come over top of iron and be difficult to
remove. Creamed dishes of all kinds can be served in these cases. Cold
custards, cooked vegetables, fruits or ices may be also served in the
cases.
Sufficient for forty cases.
Vegetable Pie
¼ cupful melted Crisco
6 potatoes
2 carrots
1 parsnip
½ head celery
1 cupful peas
1 cupful sliced beans
2 onions
4 tomatoes
Pepper and salt to taste
Sufficient white vegetable stock to cover
1 teaspoonful powdered herbs
Peel and slice potatoes and partly boil them. Then prepare parsnip,
carrots, celery and onions, and cook them for fifteen minutes. Grease
large fireproof dish and place in all vegetables in layers, with herbs,
Crisco, salt and pepper to taste. Pour in white stock, cover with layer
of sliced potatoes and bake in moderate oven for one and a half hours.
Sufficient for one large savory pie.
[Illustration: EGGS]
When there is any doubt as to the freshness of eggs, they may be
tested in various ways. Quite fresh eggs will sink in a strong brine,
and as they become stale they remain suspended at different depths
in the brine, until an absolutely stale egg will float. Successful
preservation depends in a great measure upon the condition of the egg
at the time of preserving. Different methods of preserving all aim at
the same thing, namely, at coating the porous shell with some substance
which will prevent the air entering and setting up decomposition. See
page 30.
When used as food, eggs should be cooked at a low temperature--about
160° F., or if in the shell at about 180° F. The time varies with
the size of the egg, from two and a half minutes for poaching a
medium-sized egg to four and a half minutes for boiling a large one. If
too much cooked, or at too high a temperature, the white becomes tough,
hard, and to many people, indigestible.
When required for salads, garnishing, etc., the eggs must be boiled
from ten to twenty minutes, and if the yolks are to be powdered for
sprinkling, they must be cooked for a longer time, or the centers will
be somewhat tough and elastic, and useless for the purpose.
[Illustration]
In beating eggs, a little salt added to the whites helps to bring them
to a froth more quickly. When frothed whites are to be mixed with
a heavier or more solid substance, great care must be taken not to
break down the froth. The object of beating being to mix in air, rough
handling afterwards would render the beating useless; the mixing must
therefore be done very carefully. They should be folded or wrapped
up in the other substance, but the mixing also must be thorough, for
any pieces of white separated from the rest will toughen and taste
leathery, besides failing in the special purpose of giving lightness to
the mixture. After mixing lightly and perfectly all such preparations
should be cooked at once. The white “speck” always should be removed
from a broken egg, as it is easily distinguished after cooking, and in
anything of a liquid nature, such as custards, sauces, etc., it would
be hard and unpleasant.
Baked Omelet
1 tablespoonful melted Crisco
4 eggs
8 tablespoonfuls milk
½ teaspoonful cornstarch
2 tablespoonfuls water
Salt and pepper to taste
Beat eggs well, add milk and beat again, add Crisco, seasonings, and
cornstarch mixed with water. Turn into a Criscoed fireproof dish and
bake in moderate oven fifteen minutes. Serve hot.
Creole Eggs
3 tablespoonfuls Crisco
2 tablespoonfuls flour
8 hard-cooked eggs
2 cupfuls tomato pulp
Salt, pepper, and paprika to taste
1 small chopped onion
1 bay leaf
1 blade mace
2 cloves
2 tablespoonfuls chopped parsley
Pinch of powdered thyme
Slices of cooked ham
Breadcrumbs
Fry onion, pepper, and parsley in Crisco till tender; add cloves,
thyme, bay leaf, and mace, cook three minutes, then stir in flour,
and tomato pulp. Let mixture boil stirring all the time then strain.
Quarter the hard-cooked eggs. Put layer of tomato sauce in Criscoed
baking dish, then layer of ham, then eggs sprinkled with salt, pepper,
and paprika, then sauce, ham, and eggs, last layer being sauce. Cover
with breadcrumbs, dot with Crisco and bake ten minutes in moderate oven.
Curried Eggs
2 tablespoonfuls Crisco
6 hard-cooked eggs
1 small chopped onion
1 chopped sour apple
2 teaspoonfuls curry powder
1 lemon
4 chopped butternuts, or 6 chopped almonds
3 tablespoonfuls cornstarch
2 cupfuls milk
½ teaspoonful salt
Croutons
Boil eggs till hard, peel and place in cold water until required. Fry
onion in Crisco a few minutes, add curry powder, apple, nuts, and
cornstarch moistened with milk. Simmer fifteen minutes. Stir from time
to time. If too thick add a little white stock or water. Cut eggs in
halves, and lay them in the sauce with the salt to get thoroughly hot
through. Put eggs into deep hot dish, strain sauce over them, garnish
with croutons and lemon slices.
Egg Croquettes
2 tablespoonfuls Crisco
2 tablespoonfuls flour
¾ cupful milk
6 hard-cooked eggs
1 teaspoonful chopped parsley
½ cupful chopped cooked tongue or ham
Salt, pepper, and grated nutmeg to taste
1 egg
Breadcrumbs
Chop eggs and mix them with ham, parsley, and seasonings. Melt Crisco,
stir in flour, then add the milk and boil three minutes stirring all
the time. Now add egg mixture and if required add more seasoning. Cool
mixture then divide it into nine portions and make each into a neat
croquette; brush over with the egg beaten with a tablespoonful of
water, roll in breadcrumbs and fry in hot Crisco. Drain and garnish
with fried parsley. Crisco should be hot enough to brown breadcrumb in
forty seconds.
Sufficient for nine croquettes.
Eggs with Cucumber
1 tablespoonful Crisco
3 eggs
1 large cucumber
½ cupful stock
1 tablespoonful tomato pulp
Salt and pepper to taste
1 cupful tomato sauce
Peel cucumber, cut off ends and divide rest into two-inch pieces.
Remove center portion of each with a cutter or small spoon. Place them
in a Criscoed pan with stock; cover with greased paper and cook in
oven till just tender. Great care must be taken so as not to break the
shapes. Break eggs into saucepan, add Crisco and tomato pulp; season
nicely and stir over fire until creamy and just set. Place cucumbers on
hot platter and fill cavities with eggs. Cover with thick tomato sauce,
and serve hot.
Sufficient for five pieces.
Eggs with Tomatoes
3 tablespoonfuls Crisco
4 even-sized tomatoes
8 rounds buttered toast
3 eggs
2 tablespoonfuls cream
1 tablespoonful chopped pimiento
Salt and pepper to taste
Parsley
Select ripe tomatoes but do not have them too large; remove stems
and cut each in halves crossways; remove cores and pips, and fry
lightly in two tablespoonfuls Crisco. Have rounds of buttered toast a
little larger than tomatoes. Beat eggs in small saucepan, add cream,
pimientos, rest of Crisco, seasonings, and stir over fire until creamy
and just setting. Place each half tomato on round of toast, divide egg
mixture into tomatoes, garnish with parsley and serve hot.
Savory Eggs
Crisco
6 eggs
4 tablespoonfuls chopped cooked chicken, ham or tongue
Salt and pepper to taste
2 tablespoonfuls chopped parsley
6 rounds fried toast
Crisco six small molds. Mix ham, parsley, and seasonings together,
throw a little into each mold, shake it well round sides; break into
each mold one egg, taking care not to break yolk, sprinkle with salt
and pepper, and dot with Crisco. Steam four or five minutes, or until
set. Turn out on rounds of fried toast and serve at once.
CANDIES
[Illustration]
It is well to have a confectioner’s thermometer for candy making,
so that the syrup may be removed from the fire at exactly the right
degree. Such thermometers are made of wood, brass, or copper, and the
degrees on them should mark not less than 350°. A thermometer always
should be gently lowered into the boiling sugar. When not in use, it
should be kept hanging on a nail or hook. When required for candy
making, place thermometer in pitcher of warm water, so that it may rise
gradually, and return it to the warm water on removing it from the hot
candy. This dissolves the clinging candy and protects the tube from
breaking. The wooden thermometer can be used to stir with, and is very
easy to keep clean.
If there is no thermometer handy it is better to make a list of the
various stages in sugar boiling, and learn how to test the sugar. First
there is the “thread” (216° F. to 218° F.) This is reached when, on
dipping the finger and thumb first into cold water and then into the
syrup, you can draw them apart, and an unbroken thread is formed, which
gradually can be drawn wider apart on further testing as the degree of
boiling is completed.
[Illustration]
The next is the “pearl” (220° F.) To see if the syrup has reached
this stage, after the sugar has dissolved let it boil for eight to
ten minutes, then dip a wooden skewer into the syrup to obtain a drop
of it. Dip the finger and thumb into cold water, then rub the drop
of syrup between them; if it feels smooth, the syrup has reached the
desired stage. The next is the “blow” (230° F.) Dip a spoon into the
sugar, shake it, and blow through the holes; if sparks of light or
bubbles be seen, you may be sure of the blow. This is followed by the
“feather” (235° F.) To test this, dip a spoon into the boiling syrup,
and when it may be blown easily from the spoon in long shreds it has
reached the right degree.
Next comes the “ball” (240° F. to 250° F.) Dip the finger and thumb
first into cold water, and then into the syrup, the latter then can be
rolled into a soft ball between the finger and thumb. A little longer
boiling gives the hard ball. This in turn is succeeded by the “crack”
(290° F. to 300° F.) To test this, drop a little of the syrup into cold
water; if it then breaks off sharp and crisp it has reached the crack.
The final stage is the “caramel” (350° F.) which comes very quickly
after the crack, the syrup becoming first a pale yellow, and then a
rich golden brown, and finally black or burnt. When it first reaches
this stage the pan should be removed from the fire, a little lemon
juice or water added, and then the whole reboiled to the proper stage
or shade. To prevent granulation, it often is advisable to add a pinch
of cream of tartar, to the pound of sugar.
Chocolate Fudge
1 cupful milk
Pinch of salt
2 squares (2 ozs.) chocolate
2 cupfuls sugar
½ tablespoonful Crisco
1 teaspoonful vanilla extract
Put Crisco, milk, sugar, salt, and chocolate into saucepan, and stir
and boil until it forms a soft ball when tested in cold water, or 240°
F. Remove from fire, add extract, allow to stand a minute, and beat
until creamy. Pour into Criscoed tin and mark off into squares.
Clear Almond Taffy
4 cupfuls sugar
½ cupful Crisco
Pinch cream of tartar
1 cupful water
2 cupfuls almonds
½ teaspoonful almond extract
¼ teaspoonful salt
Blanch, split, and bake almonds to golden brown. Crisco a tin, and
sprinkle almonds on it split side down. Dissolve sugar and water
together in saucepan, add Crisco, salt, and cream of tartar, and boil
until when tested in cold water it will be brittle, or 300° F. Add
almond extract and pour over nuts. When firm, cut in squares.
Sufficient for one large pan.
Cocoanut Caramels
1 cupful desiccated cocoanut
2 tablespoonfuls glucose
1 lb. brown sugar
½ cupful Crisco
1 cupful milk
1 cupful cream
1 teaspoonful rose extract
1 teaspoonful almond extract
¼ teaspoonful salt
Soak cocoanut in milk for twenty minutes, then put it into a saucepan
with sugar, glucose, salt, and one-third of the Crisco, add second
third of Crisco when it forms heavy thread, or registers 230° F., add
third piece of Crisco, cream and extracts, when it again reaches 230°
F. When it reaches the hard ball stage or 250° F., turn at once into a
Criscoed tin. Cut when half cold. When all are cut, wrap each caramel
in waxed paper.
Crisco Drops
½ cupful golden syrup
4 tablespoonfuls Crisco
¼ cupful water
¼ teaspoonful salt
½ teaspoonful vanilla extract
Put Crisco, golden syrup, water, and salt into saucepan and boil until
it is almost brittle when tested in cold water, or 290° F., then add
vanilla. Allow to cool down, and then drop on to Criscoed tin.
Sufficient for twenty drops.
Cream Candy
½ cupful water
2 cupfuls brown sugar
1 tablespoonful Crisco, melted
1 teaspoonful orange extract
¼ teaspoonful salt
Dissolve sugar in water in saucepan over fire, and boil until it spins
a heavy thread, add Crisco and salt and boil until it forms a soft
ball when tested in cold water, or 240° F. Remove pan from fire, add
orange extract, allow to stand five minutes, then stir until the syrup
begins to “grain.” Pour quickly into wet tin. When half cold, mark into
squares; leave till following day in a cool place; then break up. Keep
in airtight tins.
Sufficient for twenty small squares.
Crisco Fruit Fudge
2 cupfuls sugar
1 cupful milk
2 tablespoonfuls cocoa
2 tablespoonfuls Crisco
1 teaspoonful vanilla extract
1 teaspoonful lemon extract
½ cupful chopped English walnut meats
½ cupful sultana raisins
2 tablespoonfuls cream
Pinch of salt
Put Crisco, sugar, cocoa, salt, and milk into saucepan, and stir till
it boils to 240°, or until it forms a soft ball when tested in cold
water. Remove from fire, add raisins, cream, nut meats, and extracts,
and beat mixture until thick and creamy. Put back on stove, and heat,
stirring constantly until melted, then pour into Criscoed tins. When
partly cool mark into neat squares.
Sufficient for thirty squares.
Everton Taffy
1 gill water
2 cupfuls brown sugar
4 tablespoonfuls Crisco
1 teaspoonful vanilla extract
Pinch cream of tartar
¼ teaspoonful salt
Put sugar and water into saucepan; stir occasionally until it boils;
then add cream of tartar. Put cover on pan and boil five minutes, add
Crisco and salt and boil until, when tried in cold water it will snap,
or 300° F. Add vanilla and pour into Criscoed tin. Mark in squares when
half cold, and break up when quite cold. Wrap in waxed paper.
Fig Fudge
Pinch cream of tartar
¼ lb. chopped figs
1 lb. brown sugar
Pinch salt
1 tablespoonful Crisco
1 cupful water
1 teaspoonful lemon extract
Wash and dry figs, then chop them. Put sugar and water into saucepan,
and dissolve, add Crisco and cream of tartar, and when it boils, add
figs, and boil to a soft ball when tried in cold water, or 240° F.,
stirring all the time. Remove pan from fire, add lemon extract and
salt, cool five minutes, then stir until it begins to grain, and
quickly pour into Criscoed tin. When half cold mark in squares.
Honey Squares
1 cupful strained honey
1 cupful brown sugar
1 tablespoonful Crisco
½ cupful cream
¼ teaspoonful salt
Pinch cream of tartar
1 teaspoonful lemon extract
Put Crisco, salt, honey, cream and sugar into saucepan; stir over slow
fire until dissolved, then add cream of tartar. Boil until it forms a
hard ball when tested in cold water, or 252° F. Remove from fire, stir
in lemon extract, and pour into Criscoed tin. Mark into squares before
cold. Wrap in waxed paper.
Sufficient for twenty-five squares.
Maple Candy
1 cupful maple sugar
½ cupful brown sugar
1 tablespoonful Crisco
¼ teaspoonful salt
1 teaspoonful vanilla extract
1 cupful water
Dissolve sugars in water in saucepan over fire, when boiling add Crisco
and salt and boil until it hardens when dropped in cold water, or 258°
F. Remove from fire and add vanilla. Pour into Criscoed tins. When half
cold mark into squares. Wrap in waxed paper.
Molasses Candy
2 cupfuls brown sugar
¼ cupful molasses
3 tablespoonfuls Crisco
¼ teaspoonful salt
1 gill water
1 teaspoonful vanilla extract
Dissolve sugar in water in saucepan over fire, then add Crisco,
molasses, and salt and boil until when tested in cold water it forms a
hard ball, or 254° F. Now add vanilla and pour into Criscoed tin. When
quite cold break into rough pieces.
Peanut Fudge
2 cupfuls brown sugar
½ tablespoonful Crisco
1 cupful milk
¼ teaspoonful salt
1 cupful chopped peanuts
1 teaspoonful vanilla extract
Boil milk, sugar, Crisco, and salt until it forms a soft ball when
tested in cold water, or 240° F. Remove from fire, add nuts and
vanilla, beat until creamy. Pour into Criscoed tins, and when cool cut
into cubes.
[Illustration: _“Now, good digestion wait on appetite and health
on both.”_]
A Calendar of Dinners
January 1
*_Black Bean Soup_
_Roast Leg of Mutton, Currant Jelly_
_Stewed Tomatoes_
_Baked Sweet Potatoes_
_Macedoine Salad_
_Cheese Straws_
_Fruit Cake_
_Coffee_
*_Black Bean Soup_--2 cups black beans, 3 tablespoons Crisco, 1 onion,
1 lemon, 2 quarts stock or water, 2 stalks celery, 2 hard-cooked eggs,
1½ tablespoons flour, 3 cloves, 1 tablespoon Worcestershire sauce,
salt, pepper, red pepper, and mustard to taste.
Wash beans and soak over night; in morning drain, cover with boiling
water and boil 30 minutes; drain, throwing away water. Slice onion,
dice celery, and cook 5 minutes in half of Crisco in soup pot; add
beans, stock or water, and cloves. Simmer until beans are soft, add
more water as stock or water boils away. Rub through sieve, add
remaining Crisco and flour rubbed together, then heat to boiling point,
add seasonings. Cut lemon in thin slices, removing seeds, and cut eggs
in thin slices. Put them into a hot soup tureen, and strain soup over
them.
January 2
_Palestine Soup_
*_Jugged Hare, Red Currant Jelly_
_Brussels Sprouts_
_Potato Puff_
_Endive Salad_
_Cheese Fingers_
_Vanilla Souffle_
_Coffee_
*_Jugged Hare_--1 hare, 1 cup Crisco, 1½ pounds gravy beef, 1 onion, 1
lemon, 6 cloves, 1 cup port wine, few forcemeat balls, salt, red pepper
and pepper to taste.
Skin, paunch and wash hare, cut it into pieces, dredge with flour,
and fry in hot Crisco. Have ready 1½ pints gravy, made from beef, and
thickened with flour. Put this into jar; add pieces of fried hare,
onion stuck with cloves, lemon peeled and sliced, and seasonings; cover
jar tightly, put into saucepan of boiling water, and let it stew until
hare is quite tender, taking care to keep the water boiling. When
nearly ready pour in wine, add forcemeat balls, and allow to cook 10
minutes. Serve with red currant jelly.
For forcemeat balls, mix together in basin, 2 tablespoons Crisco, 4
tablespoons crumbs, 1 tablespoon chopped parsley, ¼ teaspoon poultry
seasoning, ½ teaspoon grated lemon rind, seasoning of salt, pepper, red
pepper, and paprika, and 1 beaten egg, form into small balls, roll in
flour, and add to hare.
January 3
*_Lobster Bisque_
_Toasted Crackers_
_Olives_
_Celery_
_Pickles_
_Roast Pigeons_
_Sweet Potatoes_
_Fried Hominy_
_Lettuce Salad_
_Cheese Balls_
_Lemon Meringue Pie_
_Coffee_
*_Lobster Bisque_--4 tablespoons flour, 3 tablespoons Crisco, 1
tablespoon salt, 1 head celery, 2 lobsters, 1 small onion, 6 whole
white peppers, 4 sprigs parsley, 1 quart milk, white pepper to taste.
Cover lobsters with boiling water, add salt, celery diced, whole
peppers, parsley and onion. Cook until lobsters’ claws can easily be
pulled apart; it will probably take 25 minutes. When cool enough to
handle, cut lobsters down back, remove meat from body and claws. Save
coral. Put back all tough parts with small claws and shells, and cook
for 20 minutes in same liquor. Liquor must be considerably reduced. Dry
coral, rub through sieve. Blend Crisco and flour in saucepan over fire,
stir in milk, let this come to boil, add 2 cups of strained lobster
broth. Bring to boiling point, season with salt and pepper, and stir
in sifted coral enough to give liquid bright pink color. Place lobster
meat cut in fine pieces in hot tureen, pour hot mixture over and serve
hot.
January 4
_Lentil Soup_
_Roast Loin of Pork, Apple Sauce_
_Potato Balls_
_Artichokes, a la Creme_
*_Orange Salad_
_Cheese Fingers_
_Pineapple Pudding_
_Coffee_
*_Orange Salad_--1 tablespoon brandy, 1 tablespoon melted Crisco,
½ teaspoon sugar, 1 teaspoon chopped tarragon, 1 teaspoon chopped
chervil, and 6 oranges.
Cut peel from oranges, carefully removing all pith, cut out pulpy
pieces in each of natural divisions so that there is no skin of any
kind or pips taken out with pieces fruit, sprinkle over these pieces
tarragon, chervil, melted Crisco, brandy and sugar. This salad should
be placed on ice if possible 1 hour before serving.
January 5
_Cheese Canapes_
_Julienne Soup_
_Bread Sticks_
*_Roast Stuffed Chicken, Brown Gravy_
_Creamed Cauliflower_
_Potato Croquettes_
_Olive Salad_
_Cheese Relish_
_Pistachio Ice Cream_
_Coffee_
*_Roast Stuffed Chicken_--6 tablespoons breadcrumbs, 2 tablespoons
Crisco, 2 tablespoons chopped cooked ham, 1 beaten egg, 1 teaspoon
chopped parsley, 1 chicken, 2 tablespoons milk, seasoning red pepper,
white pepper, salt, powdered mace and herbs to taste.
Clean and draw chicken. Melt Crisco, add it to crumbs, ham, egg,
parsley, milk, and seasonings; mix and place in breast of fowl. If
young chicken leave on feet, which should be scalded and skinned; if an
older bird, cut off legs half-way to first joint, turn back pinions,
run skewer through them, catching top part of legs; tie bottom part
of legs together. Set in hot oven from ¾ to 1¼ hours, according to
size; baste well with melted Crisco, and about 15 minutes before it is
finished dredge with flour and brown. To make brown gravy, pour from
tin fat, sprinkle in 2 teaspoons browned flour, then add 1 cup boiling
water, containing ½ teaspoon extract beef, salt and pepper; allow this
to boil 3 minutes, strain over chicken, or serve in sauceboat.
January 6
_Oyster Cocktail_
_Fried Cod Steaks_
_Potatoes au Gratin_
*_Stewed Tomatoes_
_Cold Slaw_
_Cheese Wafers_
_Cocoanut Pudding_
_Coffee_
*_Stewed Tomatoes_--1 can tomatoes, 2 tablespoons Crisco, 1 cup
breadcrumbs, seasoning salt, pepper and paprika.
Empty tomatoes into double boiler, add breadcrumbs, salt, pepper, and
paprika, and cook slowly for ½ an hour, stirring from time to time.
Just before serving add Crisco and stir till melted. While the tomatoes
will be ready with ½ hour’s cooking, they are improved by cooking 1
hour, and are better still if warmed again after cooling.
January 7
_Clam Cocktail_
_Boiled Salmon with Parsley Butter_
_Roast Duck, Olive Sauce and Fried Hominy_
_Riced Potatoes_
_French Peas_
_Creamed Salsify_
_Celery Mayonnaise_
*_Cheese Ramekins_
_Banbury Tarts_
_Coffee_
*_Cheese Ramekins_--4 tablespoons flour, 3 tablespoons Crisco, ½ cup
milk, 3 whole eggs, 1 white egg, salt, white pepper, and red pepper to
taste, and ½ cup grated cheese.
In saucepan, mix Crisco and flour over fire, when smooth stir in milk,
and cook until thick, add seasonings; mix well. Remove pan from fire,
add yolks eggs 1 by 1, mix each thoroughly, then mix in cheese, and
fold in stiffly beaten white egg. Pour into Criscoed ramekins, and bake
in hot oven 15 minutes. Serve hot.
January 8
_Cherry Cocktail_
_Corn Soup_
_Crisp Crackers_
_Pot Roast with Dumplings_
_Lettuce and Radish Salad_
*_Cheese Biscuits_
_Spice Jelly_
_Coffee_
*_Cheese Biscuits_--4 teaspoons flour, 6 tablespoons grated Parmesan
cheese, 3 tablespoons Crisco, 1 yolk of egg, 2 teaspoons cold water,
salt and red pepper to taste.
Mix flour and cheese; add salt and red pepper to taste. Rub in Crisco
lightly. Mix yolk egg with water; add enough of these to mix flour,
etc., to stiff paste. Knead till smooth on floured board, then roll out
and cut into biscuits with small cutter; lay on Criscoed tin and bake
in quick oven 8 to 10 minutes, or until they are a delicate biscuit
color. They require to be carefully watched, as they burn easily.
Parmesan cheese is best, but other dry kinds can be used. The biscuits
are brittle, so always prepare more than are actually required. They
rewarm well with care.
January 9
_Vermicelli Soup_
*_Beef Loaf, Tomato Sauce_
_Mashed Potatoes_
_Baked Squash_
_Apple and Celery Salad_
_Cheese Wafers_
_Mince Pie_
_Coffee_
*_Beef Loaf_--2 pounds lean meat, 3 tablespoons Crisco, ¼ pound salt
pork, 1 cup cracker crumbs, 3 beaten eggs, 1 teaspoon onion juice, 1
tablespoon lemon juice, 1 cup beef stock, salt and pepper to taste.
Wipe meat, remove all skin and membranes, then put it through meat
grinder, add Crisco melted, eggs, crumbs, onion juice, lemon juice,
stock and seasonings. Press into greased pan and cover. Bake 1 hour.
Baste occasionally during baking with melted Crisco.
January 10
_Cream of Carrot Soup_
_Pickles_
_Celery_
_Olives_
*_Beef Steak and Kidney Pie_
_Baked Potatoes_
_Scalloped Onions_
_Cauliflower Salad_
_Cheese_
_Crackers_
_Lemon Snow_
_Coffee_
*_Beef Steak and Kidney Pie_--2 pounds lean steak, 4 sheep’s
kidneys, some melted Crisco, salt and pepper to taste, 1 tablespoon
Worcestershire sauce, and some pie crust.
Cut steak very thinly and dip it in melted Crisco, then in flour
seasoned with salt and pepper. Roll up pieces of steak and lay them in
fireproof baking dish. Skin kidneys, cut them in thin slices, leaving
out fat in middle kidney; dip them also in seasonings and lay them on
top of meat. Sprinkle in Worcestershire sauce and fill up dish with
water. Roll pastry rather larger than size required for dish. Wet
edge of dish and put narrow band of paste round; wet band, place on
it remainder of paste, which cut to size of dish, then pinch edges,
and brush over with beaten egg. Make large hole in top and into this
put ends some leaf-shaped pieces of paste, with an ornament in center;
brush leaves over with egg and bake in hot oven 1½ hours.
January 11
_Tomato Bisque_
_Pickled Peaches_
_Celery_
*_Roast Rabbit, Currant Jelly Sauce_
_Hominy Squares_
_Riced Potatoes_
_Boiled Onions_
_Cranberry Salad_
_Apricot Tapioca_
_Coffee_
*_Roast Rabbit_--6 tablespoons breadcrumbs, 3 tablespoons chopped
cooked ham, 3 tablespoons Crisco, 1 tablespoon chopped parsley, 1
teaspoon grated lemon rind, ½ teaspoon powdered herbs, 3 chopped
mushrooms, three beaten eggs, 1 rabbit, salt, pepper, and red pepper to
taste. Beat up eggs, add mushrooms, Crisco, ham, breadcrumbs, parsley,
and seasonings, and mix well. Wipe rabbit, and season inside with
pepper, salt, and powdered cloves. Lay forcemeat inside rabbit and sew
top; skewer head back and legs on each side; roast 1 hour, basting well
with melted Crisco. Serve hot with currant jelly sauce.
January 12
_Clear Soup_
_Roast Duck, Plum Jelly_
_Mashed Turnips_
*_Potato Croquettes_
_Apple Salad_
_Hot Cheese Wafers_
_Grape Fruit Jelly_
_Coffee_
*_Potato Croquettes_--2 pints mashed potatoes, 2 eggs, 2 tablespoons
Crisco, 1 tablespoon chopped parsley, salt, pepper, and red pepper to
taste.
Mash potatoes by rubbing them through wire sieve with back of wooden
spoon; dissolve Crisco, add it to potatoes with 1 of eggs well beaten
and seasonings. Mix and divide into 10 or 12 pieces, form them into
neat croquettes, brush over with remaining beaten egg, toss in
breadcrumbs, and fry in hot Crisco.
January 13
_Oysters on Half Shell_
_Radishes_
_Pickled Pears_
*_Mutton Cutlets_
_Potato Balls_
_Chestnut Puree_
_Lettuce, French Dressing_
_Pineapple Bavarian Cream_
_Cakes_
_Coffee_
*_Mutton Cutlets_--Slit 1 pound chestnuts, place in hot oven to
loosen skins, shell and take off inner skin. Place in saucepan with
gravy to cover and ½ teaspoon salt. Boil until tender, then drain and
rub through sieve. Chop fine 2 slices ham, add 2 tablespoons Crisco
with ¼ pound chestnut puree, season with salt, pepper and red pepper.
Add 1 egg yolk and mix. Trim 8 cutlets, make ¼ cup Crisco hot in frying
pan, cook cutlets 1 minute on right side only, then arrange them flat
on dish, cover with another with weight on top, leave until cold.
Spread puree over cooked side of cutlets, brush with beaten egg and
cover with breadcrumbs. Fry on both sides, and place in oven 5 minutes.
Dish in circle on mashed potatoes; fill center with fried potato balls
and sprinkle with chopped parsley. Serve with gravy.
January 14
_Cream of Cheese Soup_
_Celery_
_Olives_
*_Codfish Balls_
_Baked Potatoes_
_Baked Macaroni and Peas_
_Spinach Salad_
_Cheese Relish_
_Fig Pudding_
_Coffee_
*_Codfish Balls_--2 cupfuls mashed potatoes, 1½ cupfuls shredded
codfish, 1 egg, 1 tablespoonful Crisco, melted, ⅛ teaspoonful pepper.
Put codfish in wire strainer, let cold water run through and squeeze
dry. Mix the hot, unseasoned potatoes with codfish. To this add the
melted Crisco, beaten egg and pepper. Beat well. Shape in balls and fry
in deep Crisco until a golden brown color.
January 15
_Vegetable Soup_
_Pickled Beets_
_Celery_
_Olives_
_Sauted Chicken, Brown Gravy_
*_Candied Sweet Potatoes_
_Lettuce and Green Pepper Salad_
_Plum Pudding, Hard Sauce_
_Coffee_
*_Candied Sweet Potatoes_--12 sweet potatoes, 1 cup boiling water,
brown sugar, ¼ cup Crisco, salt, pepper, and powdered cinnamon. Pare
and parboil potatoes, cut in halves, boil 10 minutes, drain, lay in
greased baking dish. Spread with Crisco, sprinkle with brown sugar,
salt, pepper, and powdered cinnamon, pour in boiling water and cook
until tender. Baste often with sauce in pan while cooking. The cinnamon
may be omitted.
January 16
*_Lettuce Cocktail_
_Cream of Spinach Soup_
_Broiled Hamburg Steak_
_Baked Potatoes_
_Brussels Sprouts_
_Pineapple Salad_
_Cheese Balls_
_Urney Pudding_
_Coffee_
*_Lettuce Cocktail_--1 crisp head of lettuce, 4 tablespoons tomato
catsup, 2 tablespoons Crisco, 2 tablespoons Worcestershire sauce, 4
hard-cooked eggs, 4 tablespoons vinegar, 3 tablespoons sugar, 4 small
onions, and salt to taste.
Cut lettuce fine with scissors and shred eggs and onions. Melt Crisco,
when cool, add tomato catsup, Worcestershire sauce, sugar, vinegar and
salt. At serving time pour this sauce over lettuce, eggs and onions.
Serve very cold in cocktail glasses.
January 17
_Prune Cocktail_
*_Brown Fricassee of Chicken_
_Boiled Rice_
_Baking Powder Biscuit_
_Apple and Celery Salad_
_Mince Pie_
_Coffee_
*_Brown Fricassee of Chicken_--Draw, singe, and joint chicken. Put 4
tablespoons Crisco in saucepan; when brown, put in chicken. Stir until
every piece is nicely browned, then add 2 tablespoons flour, stir
again, add 1 pint boiling water or stock, stir until it boils; add
1 teaspoon of salt. Cover, and let simmer gently until tender, then
add 1 teaspoon onion juice, and little black pepper. Put neck-piece,
heart, liver, gizzard, and back pieces in center of dish; put 2 pieces
of breast on top, second joints on one side of plate, legs crossed on
other, and wing at each end of plate. Pour sauce over, sprinkle with
chopped parsley, and serve.
January 18
_Broiled Halibut_
_Maitre d’Hotel Potatoes_
*_Escalloped Tomatoes_
_Lettuce, French Dressing_
_Pumpkin Pie_
_Cheese Squares_
_Coffee_
*_Escalloped Tomatoes_--Drain juice from 1 can tomatoes. Brush baking
dish over with Crisco, and cover bottom with tomatoes; dot with Crisco,
dredge with pepper and salt, and sprinkle generously with breadcrumbs;
arrange another layer of tomatoes, and crumbs, and so proceed until
dish is filled. Pour over all enough of juice of tomatoes to moisten
well, and then finish dish with covering of crumbs. Bake 20 minutes in
moderate oven.
January 19
_Consomme with Vermicelli_
_Grated Parmesan Cheese_
_Fried Oysters, Sauce Tartare_
*_Mushrooms Cooked Under Glass Bells_
_Supreme of Chicken_
_Asparagus, Cream Glacé_
_Orange Ice_
_Coffee_
*_Mushrooms Cooked Under Glass Bells_--Saute ½ pound of peeled
mushroom caps in 3 tablespoons Crisco, season with salt and paprika,
add 1 cup of cream, cover and let simmer until reduced a little.
Arrange mushrooms on round of bread in mushroom dish, pour liquid over,
cover with glass bell and bake 20 minutes in moderate oven. Send to
table without removing glass, which confines delicate flavor and aroma
of mushrooms.
January 20
_Clam Chowder_
_Rolled Beefsteak, Peanut Butter Sauce_
_Succotash_
_Boiled Onions_
*_Cream Cheese and Pimiento Salad_
_Baked Custard_
_Lady Fingers_
_Black Coffee_
*_Cream Cheese and Pimiento Salad_--Wash and dry 1 can pimientoes.
Fill them with creamed cheese. Chill, slice and serve on crisp lettuce
leaves with following dressing: Mix ½ tablespoon salt, ½ tablespoon
mustard, ¾ tablespoon sugar, and 1 tablespoon flour, and when
thoroughly blended, add 2 egg yolks, slightly beaten, 3 tablespoons
melted Crisco, ¾ cup milk, and ¼ cup vinegar. Cook in double boiler,
stirring constantly, until mixture thickens. Strain and cool.
January 21
*_Cream of Lettuce Soup_
_Roast Shoulder of Mutton, Caper Sauce_
_Mashed Potatoes_
_Baked Squash_
_Celery Salad_
_Cheese Wafers_
_Apple Tapioca_
_Coffee_
*_Cream of Lettuce Soup_--3 cups white stock, 2 heads lettuce,
2 tablespoons cooked rice, ½ cup cream, ¼ tablespoon onion, finely
chopped, 1 tablespoon Crisco, yolk 1 egg, nutmeg, salt and pepper to
taste. Remove outer leaves from lettuce and shred it. Cook onion 5
minutes in Crisco, add lettuce, rice, and stock. Add cream, yolk egg
slightly beaten, nutmeg, salt, and pepper to taste.
January 22
_Filleted Anchovies with Lemon_
_Celery_
_Ripe Olives_
_Salted Pistachio Nuts_
_Consomme, a la Royale_
*_Halibut Turbans_
_Roast Goose, Apple Jelly_
_Potato Puff_
_Mashed Turnip_
_Endive and Roquefort Cheese Salad_
_Coupe St. Jacques_
_Coffee_
*_Halibut Turbans_--Have 4 slices halibut cut ½ an inch thick; remove
skin and bone, thus securing 16 fillets. Dip in melted Crisco; squeeze
over juice of 1 lemon, little onion juice and sprinkle with salt
and pepper. Commencing with the widest end, roll each fillet into a
“turban” and fasten by running through each Criscoed wooden skewer.
Bake 20 minutes, basting with hot stock, or Crisco melted in hot water.
Arrange crown shape on serving dish. Fill the center with boiled
potato-balls, dressed with salt, Crisco, and chopped parsley. Serve
with Hollandaise sauce.
January 23
_Barley Soup_
_Corned Beef_
*_Ladies’ Cabbage_
_Fried Celery_
_Beet Salad_
_Cheese_
_Crackers_
_Arrowroot Pudding with Stewed Fruit_
_Coffee_
*_Ladies’ Cabbage_--Cut small, hard head cabbage into halves;
remove core and harder portions, chop remaining part quite fine.
Throw this into kettle of boiling salted water, boil uncovered for
30 minutes; drain in colander. Put cabbage back in saucepan, add 2
tablespoons Crisco, 1 tablespoon flour; dust flour over cabbage; stir
carefully with wooden spoon, and add ½ pint of milk, ½ teaspoon of
salt and 1 saltspoon of white pepper. Stand this on back part of stove
to simmer 10 minutes; send to table.
January 24
_Blue Points_
_Brown Bread Sandwiches_
_Broiled Squabs_
_Potato Croquettes_
*_Cauliflower au Gratin_
_Asparagus Salad_
_Cheese Fingers_
_Spanish Cream_
_Coffee_
*_Cauliflower au Gratin_--Boil 1 large cauliflower, drain it,
and break sprigs apart. Arrange in layers in Criscoed baking dish,
sprinkling each layer with cheese, seasoning it with pepper and salt,
and little melted Crisco. When dish is filled pour on 1 cup white
sauce, sprinkle top with crumbs and cheese, and let bake 15 minutes to
brown.
January 25
_Sardines on Toast, Caper Sauce_
*_Risotto_
_Peas_
_Fried Canned Tomatoes_
_Lettuce and Hard-Cooked Eggs_
_Jellied Prunes_
_Whipped Cream_
_Gold Cake_
_Coffee_
*_Risotto_--½ pound rice, 1 small onion, 4 tablespoons Crisco, ¼ cup
grated Parmesan cheese, ½ pint tomato sauce, about 1 pint good stock,
salt, pepper, nutmeg, and ½ teaspoon saffron.
Wash rice in several courses of water, drain and dry. Peel and chop
onion. Melt Crisco in stewpan; when hot add onion, fry over gentle fire
until light fawn color, then add rice; shake pan over fire for a few
minutes, so as to fry rice a little. Next add seasoning, salt, pepper,
nutmeg, and saffron; moisten with little stock, and add more as rice
begins to swell. When stock is used up, gradually add sauce. When rice
is tender mix in grated cheese. It is then ready to serve. In preparing
this dish remember that rice should be well done, and should be neither
too dry nor too moist.
January 26
_Onion Soup_
_Roast Chicken, Chestnut Stuffing, Giblet Sauce_
_Cranberries_
_Celery au Jus_
_Baked Macaroni with Cheese_
*_Grapefruit Salad_
_Burnt Almond Ice Cream_
_Coffee_
*_Grapefruit Salad_--Take out inside of grapefruit, and cut edge of
shell into points; slice meat of fruit with 2 oranges, 1 cup pineapple,
1 cup cherries, ½ cup chopped nut meats, 1 diced apple, the juice of
1 lemon, and 3 tablespoons powdered sugar; fill shell, and serve with
following dressing:
Beat yolks 2 eggs until creamy, then add to them ½ teaspoon dry mustard
and same quantity salt. Next beat in slowly 4 tablespoons melted Crisco
and 6 tablespoons hot vinegar. Cook in double boiler until it thickens.
When cold, and just before serving, 1 cup of cream, sweet or sour, may
be folded in.
January 27
_Shrimp Cocktail_
*_Salmon Croquettes, Tomato Sauce_
_French Peas_
_Mashed Potatoes_
_Pickled Mangoes_
_Cottage Pudding, Maple Sauce_
_Coffee_
*_Salmon Croquettes_--1 pound can salmon, ½ teaspoon salt, red
pepper to taste, ¼ cup crackercrumbs, ½ teaspoon grated onion, 1 well
beaten egg, 1 tablespoon Crisco, and 1 tablespoon chopped parsley.
From 1 can salmon, opened neatly, take fish and chop it fine; add salt
and pepper, Crisco, parsley and crackercrumbs; moisten it with the egg
and mix well, turn out upon dish; then roll into cones, dip these in
beaten egg seasoned with salt and pepper, roll in breadcrumbs. Fry in
deep Crisco until delicate brown, drain them a moment, arrange neatly
on hot dish and serve with tomato sauce. The Crisco should be heated
until crumb of bread becomes golden brown in 40 seconds.
January 28
*_Croutes, a la Marie_
_Oyster Balls, Horseradish Sauce_
_Potato Souffle_
_Baked Cucumbers_
_Nut and Celery Salad_
_Chocolate Bavarian Cream_
_Coffee_
*_Croutes, a la Marie_--Pass 1 small tureen foie gras through fine
wire sieve. Put in basin, add 1 teaspoon Crisco, pepper and salt to
taste, and then stir in gently ½ a gill cream. Pipe with a star tube on
to round croute of short crust; garnish with pimientoes cut in strips
and whipped cream.
January 29
_Lobster Canapes_
_Cream of Oyster Soup_
_Crackers_
_Olives_
_Celery_
_Planked Shad, Roe Sauce_
_Duchess Potatoes_
_Cucumbers, French Dressing_
*_Cabinet Pudding_
_Coffee_
*_Cabinet Pudding_--8 stale lady fingers, 12 macaroons, 3 tablespoons
cherries, currants, and citron peel chopped fine, 1 tablespoon sugar, 3
eggs, 1 pint milk, 2 teaspoons Crisco, and vanilla extract.
Decorate bottom of mold with some fruit, lay row macaroons round edge
of bottom. Cut ladyfingers into pieces, mix with fruit and loosely
fill mold. Beat eggs with little cold milk, and 2 teaspoons Crisco,
scald remainder of milk, and pour on to eggs, beating at the same time.
Sweeten and flavor to taste. Gently pour this into mold. Cover with
Criscoed paper and place in steamer to cook until set. This will take ¾
of an hour. Let pudding stand 1 minute or 2 before turning out. Serve
with custard sauce.
January 30
*_Croutes, a la Rosamonde_
_Roast Tenderloin of Pork_
_Sweet Potatoes, Southern Style_
_Spinach, a la Creme_
_Parmesan Cheese_
_Apple Salad_
_Cranberry Pie_
_Coffee_
*_Croutes, a la Rosamonde_--Take some small round tomatoes, and cut
in slices ¼ inch thick. Lay in dish and sprinkle with melted Crisco,
vinegar, pepper and salt. Then make some round croutes of short paste
little larger than tomato; place 1 slice tomato on each, 1 rolled
fillet anchovy on top, and garnish with 1 hard-cooked egg yolk and
small piece white endive.
January 31
_Spinach Soup_
*_Irish Stew_
_Baked Macaroni_
_Onion and Lettuce Salad_
_Cheese Puffs_
_Golden Parfait_
_Coffee_
*_Irish Stew_--1 pound middle neck mutton, 2 pounds potatoes, 4 onions,
1 tablespoon Crisco, bunch of herbs, pepper and salt, 1 tablespoon
flour. 1 teaspoon chopped parsley, and cold water.
Put Crisco into saucepan with mutton which should be cut into small
pieces. Peel and quarter onions, and put them in saucepan, add herbs
and barely cover with cold water. Peel potatoes, choose small ones and
do not cut them up, and lay over meat, sprinkle little salt and pepper
on potatoes and bring to boil. Then add flour and stand saucepan where
it will stew gently 2 hours. Take out herbs, season to taste with salt
and pepper. Dish up meat in circle on flat dish, put potatoes and
onions in center, leaving 1 potato in saucepan, to mash and thicken
the gravy a little, pour gravy over stew, and sprinkle with parsley.
Inferior cuts of mutton can be used advantageously for this dish,
such as scrag-end or breast of mutton; the bones and gristle with long
stewing give a nice flavor to the dish.
February 1
*_Braised Loin of Mutton with Mushrooms_
_Boiled Potatoes_
_Spinach Garnished with Hard-Cooked Eggs_
_Spiced Currants_
_Carrot Salad_
_Coffee Jelly_
_Coffee_
*_Braised Loin of Mutton with Mushrooms_--3 pounds loin mutton, 1 stalk
celery, ½ teaspoon whole peppers, 1 bunch of sweet herbs, 2 tablespoons
Crisco, pepper, salt, red pepper, 1 turnip, 1 carrot, 2 or 3 cloves,
sprig of parsley, and 2 tablespoons flour.
Remove bone from mutton, thoroughly rub it with salt, pepper, and red
pepper; roll up and tie into roll; cut up celery, onion, carrot, and
turnip, and lay them at bottom of stewpan with sweet herbs and parsley;
lay mutton on top of these, and pour round enough water to 3 parts
cover it, simmer slowly 1½ to 2 hours; lift mutton into dripping tin
with few tablespoons gravy; set in brisk oven until brown; strain gravy
and skim off fat, put Crisco into saucepan, and when brown, add flour,
and brown also; then add gravy gradually, little pepper and salt, and
1 dozen button mushrooms, skinned; boil 8 minutes; dish mutton with
mushrooms round, and gravy strained over.
February 2
*_Artichoke Soup_
_Fried Fillets of Fish, Sauce Tartare_
_Riced Potatoes_
_Onions Stuffed with Nuts_
_Egg Salad_
_Toasted Cheese_
_Russian Charlotte_
_Coffee_
*_Artichoke Soup_--2 pints white stock or water, 1 pint milk, 2
pounds Jerusalem artichokes, 2 onions, 1 bay leaf, 1 strip celery, 2
tablespoons Crisco, pepper and salt to taste.
Wash artichokes, put 1 tablespoon vinegar into basin of water and keep
artichokes in it as much as possible while paring them, to preserve
their whiteness. Cut onions, bay leaf, celery, and artichokes into
slices, melt Crisco in stewpan, fry vegetables 10 or 15 minutes without
browning; then pour in stock and boil until tender. Rub through fine
sieve, return to saucepan, add milk and seasoning, bring to boil and
serve.
When a thicker soup is desired 1 dessertspoon of cornstarch, flour, or
a mashed potato should be blended with little milk or stock, and added
to soup a few minutes before serving.
February 3
_Consomme du Barry_
_Roast Ribs of Beef_
*_Franconia Potatoes_
_Corn Cakes_
_Mashed Turnips_
_Radish Salad_
_Marshmallow Pudding_
_Coffee_
*_Franconia Potatoes_--Pare 10 medium-sized potatoes; parboil five
minutes. Place on grate under roast ribs of beef. Baste with melted
Crisco, and bake from 20 to 30 minutes, turning often.
February 4
_Steamed Oysters_
_Lambs’ Tongues, Tremont Style_
_Browned Potatoes_
*_Anchovy Fritters_
_Romaine Salad_
_Madeira Jelly_
_Coffee_
*_Anchovy Fritters_--Pound yolks 2 hard-cooked eggs with ½ dozen
bottled anchovies, 1 teaspoon capers 4 tablespoons Crisco and 4
tablespoons grated Parmesan cheese. Rub all through fine wire sieve and
add yolk 1 raw egg and 1 tablespoon breadcrumbs. Season with pepper and
with salt if it is needed.
Form paste into small balls, roll first in breadcrumbs, then in egg
and again in crumbs, and drop into hot Crisco. Serve on napkin with
grated Parmesan cheese. The recipe as here given may be doubled, and
“redoubled” as many times as it is thought the demand for fritters will
warrant.
February 5
_Broiled Smelts_
_Chicken, a la Florentine_
_Brussels Sprouts with Cheese_
_Spanish Salad_
_Cheese Loaf_
*_Date Souffle_
_Coffee_
*_Date Souffle_--Stone and chop ½ pound dates and cook them in
½ cup boiling water, mashing until smooth. Add 1 tablespoon melted
Crisco, stiffly beaten whites 5 eggs, ¼ cup sugar, 1 tablespoon lemon
juice, and salt to taste. Pour into Criscoed souffle mold and bake
until brown, or 25 minutes. Serve cold with boiled custard or whipped
cream.
February 6
_Rose and White Radishes with Butter_
_Cream of Mutton Soup_
_Baked Bluefish, Breslin Style_
*_Planked Chicken_
_Jerusalem Artichokes Saute_
_Apple and Cress Salad_
_Snow Pudding with Chocolate Sauce_
_Coffee_
*_Planked Chicken_--Cream together ¼ cup Crisco, 1 teaspoon minced
onion, ¼ tablespoon each of minced red pepper, green pepper, and
parsley, ½ clove minced garlic, and 1 teaspoon lemon juice.
Split 1 young chicken as for broiling, place in pan, sprinkle with
salt and pepper, dot over with Crisco, and bake until nearly done in a
quick oven. Then Crisco plank, arrange upon it border made from 2 cups
of hot mashed potatoes to which have been added seasoning and beaten
yolks of 3 eggs. This is put on with a pastry tube and may be made as
fanciful as desired, with rosettes and pyramids. Brush over with beaten
egg diluted slightly with water, and place chicken in center. Peel and
saute 8 large mushroom caps, place on chicken (which has been spread
with prepared butter), place in very hot oven to brown potatoes and
finish cooking chicken. Serve on plank at once.
February 7
_Crab Canapes_
_St. Germain Soup_
*_Braised Fillet of Beef_
_French Bean Salad_
_Bar-Le-Duc Cream_
_Fruits_
_Nuts_
_Biscuits_
_Cheese_
_Coffee_
*_Braised Fillet of Beef_--Tie up fillet of beef neatly with string
and put in stewpan, bottom of which has been well Criscoed and lined
with thin slices fat bacon and 2 sliced onions. Cook for 20 minutes,
then barely cover with stock, add 1 wineglass of sherry, and bring to
a boil; then add 1 small onion stuck with cloves, 1 small turnip, 1
carrot, 1 bouquet of herbs, 1 tablespoon Crisco, salt and pepper to
taste.
Let meat simmer gently in this for 1½ to 2 hours. For garnish, take
equal quantities of French peas and string beans, artichoke bottoms,
new carrots and turnips. Cut latter in uniform shapes with fancy
vegetable cutter, and cook them separate in consomme. Strain off about
¾ pint of stock from fillet of beef, and pour on brown roux, made with
2 tablespoons each of flour and Crisco; stir until it boils, add small
piece of glaze and reduce a little over quick fire. Add dash of kitchen
bouquet, salt, and pepper. Dish up fillet of beef, glaze it with some
of sauce, and arrange vegetables around it in little heaps, each kind
separate. Serve remainder of sauce in a boat.
February 8
_Faubonne Soup_
_Baked Fish_
_Grenadins of Veal_
_Roast Pigeons_
_Endive Salad_
*_Fruit Snowballs_
_Coffee_
*_Fruit Snowballs_--Cream ¼ cup Crisco with ½ cup sugar, add ¼
cup milk, 1 cup flour, 1 teaspoon baking powder, and 3 stiffly beaten
egg whites. Mix and divide into small Criscoed molds, cover with
Criscoed papers, and steam 35 minutes. Turn out, sprinkle with powdered
sugar, garnish with candied cherries and pineapple and serve with
custard sauce made with egg yolks.
February 9
_Petite Marmite_
*_Goulash of Veal_
_Cauliflower, Cream Sauce_
_Braised Endive_
_Orange Salad_
_Mousseline Pudding_
_Coffee_
*_Goulash of Veal_--1½ pounds lean veal, 1 pound partly cooked
new potatoes, 4 tablespoons Crisco, ½ small onion, ½ pint cream,
paprika, pepper, and salt. Free meat from skin and sinews and cut it
into dice. Cut potatoes into cubes. Melt Crisco in saucepan, add meat
and fry lightly for several minutes, add onion, finely chopped, stir
over fire for about 5 minutes, season with salt and pepper to taste
and add potatoes. Pour off superfluous fat, mix carefully and moisten
with cream and 1 tablespoon rich white stock, season with a sufficiency
of paprika pepper to give sauce a pink tint, and cook gently for 20
minutes. It is best to cook the Goulash at latter stage in a fireproof
earthenware stewpan, in which it should be sent to table. Great care
must be taken so as not to break potatoes while cooking. Serve very hot.
February 10
_Broiled Beefsteak_
_Baked Potatoes_
_Creamed Onions_
*_Waldorf Salad_
_Jellied Figs_
_Nut Cookies_
_Coffee_
*_Waldorf Salad_--1 quart chopped apples, 2 cups diced celery, 1½
cups blanched and shredded almonds, and ⅔ cup rolled pecan nut meats.
Dress with following dressing, adding little more sugar and lemon
juice to taste, just before serving. Mix 1 tablespoon melted Crisco,
1 teaspoon each mustard and white sugar, ½ teaspoon salt and ¼
teaspoon pepper. Add 2 well beaten egg yolks and then beat in slowly 4
tablespoons lemon juice. Cook in double boiler till it thickens. Then
add whites 2 eggs beaten stiff. Keep on ice till wanted. Stir in 1 cup
whipped cream just before serving. This is very good made with 5 egg
yolks and ½ cup thin cream if whipping cream is unobtainable.
February 11
_Cream Soup_
_Flounder au Gratin_
_Veal Cutlets, Brown Gravy_
_Creamed Potatoes_
_Cauliflower Polonaise_
_Radish Salad_
*_Friar’s Omelet_
_Coffee_
*_Friar’s Omelet_--Peel and core 1 pound cooking apples, and boil to
pulp with little water and sugar. When nearly cold add 1 tablespoon
Crisco and 1 or 2 well beaten eggs.
Crisco a pudding dish and coat thickly with breadcrumbs. Pour in
mixture and cover thickly with more breadcrumbs. Cook in oven for ¾ of
an hour. A little lemon peel can be added if liked.
February 12
_Gravy Soup_
_Fish Souffle_
_Beef Olives_
_Braised Turnips_
_Carrots_
_Potato Puff_
_Apple and Grapefruit Salad_
*_Coburg Pudding_
_Coffee_
*_Coburg Pudding_--3 cups milk, ½ cup rice, 1 cup boiling water, 1 egg,
4 tablespoons sugar, 1 teaspoon powdered cinnamon, 1 tablespoon Crisco,
and ½ teaspoon salt.
Well wash rice, sprinkle it into boiling water and cook gently until
all water is absorbed. Heat milk, in double saucepan if possible,
add half-cooked rice and boil gently until it is perfectly soft and
of thick creamy consistency. Should it become too thick before it is
really soft, add more milk. Beat egg, until very light, add half sugar
to it. When rice is cooked, whisk egg in at once, a little at a time.
Then add salt and piece of Crisco size of walnut. Turn mixture into
dish in which it is to be served. Mix rest of sugar with cinnamon.
Sprinkle this evenly over top of rice. Put rest of Crisco in small
pieces over top of pudding just before it is required. Place pudding in
front of fire, or in oven for second or two, when Crisco, etc., will
form a delicious sauce over surface of pudding.
February 13
*_Bombay Toast_
_Boiled Halibut, Lobster Sauce_
_Roast Capon_
_Beet and Potato Salad_
_Cheese Ramekins_
_Peach Border_
_Coffee_
*_Bombay Toast_--Fry the required number of croutes in Crisco.
When cold spread with paste of pounded chicken and cream. Chop some
capers, and lay in a thick line across the chicken paste. On one-half
put grated yolk of hard-cooked egg, on the other half put grated white
of hard-cooked egg, and serve.
February 14
_Cupid Canapes_
_Clam Bouillon_
_Fillets of Fish_
*_Supreme of Chicken_
_Martinique Potatoes_
_Spinach_
_Kumquat and Celery Salad_
_Tutti Frutti Ice Cream_
_Mints_
_Coffee_
*_Supreme of Chicken_--Remove breast meat from 2 young chickens
and trim into shape. Sprinkle with salt and pepper, dip in cream, roll
in flour and saute in Crisco until delicately browned. Place in small
pan, dot over with Crisco, and bake until tender.
Remove to cutlet-shaped pieces of hot boiled ham (cut very thin),
garnish top of each with 3 short stalks of asparagus, seasoned with
Crisco, and pour around following sauce: Melt 3½ tablespoons Crisco,
add 3½ tablespoons flour, and stir until well blended; then pour on
gradually while stirring constantly 1 cup chicken stock and ½ cup
cream. Bring to boiling point, season with salt and paprika, and add
yolk of 1 egg.
February 15
_Swedish Soup_
_Poached Eggs on Top_
_Stuffed Breast of Veal_
_Stewed Tomatoes_
_Fried Carrots_
*_Apple Tartlets_
_Coffee_
*_Apple Tartlets_--Line some tartlet tins with Crisco pastry. Fill
with stewed apples to which a little melted Crisco and grated nutmeg
have been added. Cover with a meringue and brown in the oven for a few
minutes.
February 16
_Consomme Colbert_
_Braised Mutton Cutlets with Kidneys_
_Stuffed Potatoes_
*_Salsify Fritters_
_Spinach Salad_
_Cheese Balls_
_Meringues, a la Chantilly_
_Coffee_
*_Salsify Fritters_--3 heads salsify, lemon juice, salt, 2 tablespoons
milk, 1 tablespoon melted Crisco, fried parsley, 4 tablespoons flour,
and 2 eggs. Wash, scrape, and soak the salsify in cold water seasoned
with salt and lemon juice to taste. Boil in salted, acidulated water
until tender. Take it up when done, drain, and cut the salsify into
pieces all the same size. Sieve the flour into a basin, work in the
yolks of the eggs, the milk, and the melted Crisco. Beat to a smooth
batter, season with salt and pepper to taste. When ready to fry, beat
up the whites of eggs very stiffly and stir them lightly into batter.
Drop the salsify into the batter, then into hot Crisco and fry to a
golden brown color. Take up, drain, and serve garnished with fried
parsley.
February 17
_Strained Gumbo_
_Oyster Souffle_
*_Calf’s Head, Vinaigrette_
_Baked Eggplant_
_String Beans_
_Russian Salad_
_Ambrosia_
_Coffee_
*_Calf’s Head, Vinaigrette_--Clean and scald ½ a calf’s head. Cover
with water and boil ½ an hour, then plunge into cold water. When cool,
remove meat and cut in small squares. Make a roux of 1 tablespoon
Crisco and 2 tablespoons flour cooked thoroughly; add 4 cloves, 3
whole peppers, small onion, carrot, 2 bay leaves, dash of thyme, and
2 tablespoons strong vinegar. Add the meat. Simmer 2 hours; remove
into deep dish and cover with vinaigrette sauce, which is made with
½ teaspoon salt, ¼ teaspoon paprika, dash white pepper mixed with 3
tablespoons tarragon or plain vinegar. Add 6 tablespoons olive oil, 1
tablespoon gherkins, and 1 teaspoon each chives and parsley all chopped
very fine, and 1 tablespoon minced green pepper. Blend well before
pouring over meat. This may be served either hot or cold. Garnish with
cucumber pickles cut into fan shapes.
February 18
*_Cheese Canapes_
_Lamb Chops_
_French Peas_
_Baked Potatoes_
_Artichoke Salad_
_Russian Charlotte_
_Preserved Ginger_
_Coffee_
*_Cheese Canapes_--8 croutes bread, ¼ pound cheese, 2 tablespoons
Crisco, salt and red pepper to taste, 1 teaspoon mustard, and 1
dessertspoon sherry.
Cut the croutes of bread out of slices of stale bread with a round
cutter 2 inches across. Fry the bread a golden color in hot Crisco.
Cut up cheese; put it into a mortar with Crisco, and pound until it
becomes a smooth paste; then season with salt and red pepper to taste.
Add the mustard and sherry. When all ingredients are thoroughly mixed,
put it on the croutes of bread; place them in oven until hot through,
then serve at once.
February 19
*_Mulligatawney Soup_
_Roast Pork, Frozen Apple Sauce_
_Potatoes_
_Creamed Onions_
_Indian Salad_
_Toasted Biscuits_
_Cheese_
_Mocha Souffle_
_Coffee_
*_Mulligatawney Soup_--Saute in 1 tablespoon melted Crisco, 1 minced
onion, 1 tablespoon minced cooked ham, 3 cloves, ½ carrot, and 1 stick
celery, minced fine, ½ cup cooked chicken cut in dice, and 3 pints of
chicken stock. Cook fifteen minutes, add ½ a green apple, diced, ½ cup
stewed or canned tomatoes, 1 teaspoon tomato catsup, 1 teaspoon curry
powder, 2 tablespoons boiled rice, 1 teaspoon salt, and 2 drops Tabasco
sauce. Simmer ½ hour and serve with or without thin slices of lemon cut
in quarters.
February 20
*_Onion Cocktail_
_Halibut, a la Martin_
_Roast Mutton, Currant Mint Sauce_
_Okra and Tomatoes_
_Cucumber Jelly Salad_
_Spanish Cream_
_Coffee_
*_Onion Cocktail_--2 cups diced apples, 1 cup diced onions, 1 cup
seeded raisins. Fill cocktail glasses with onions, apples, raisins,
pour over a sour dressing made as follows: ¼ cup each of vinegar
and water, 1 tablespoon Crisco, salt and red pepper to taste, and 2
teaspoons sugar. Place in small saucepan over fire until Crisco melts,
then stir in well beaten yolks of 2 eggs, stirring constantly until
thick. Place in ice box to cool before using.
February 21
_Boiled Halibut, Anchovy Butter_
_Pigeons, a la Chasseur_
_Griddled White Potatoes_
*_Stewed Lettuce_
_Oyster Salad_
_Cheese Relish_
_Pineapple Cream_
_Coffee_
*_Stewed Lettuce_--Wash the desired number of heads of lettuce,
cutting off the stalks at the roots, and put into a saucepan with 1
onion sliced, 1 tablespoon Crisco, 1 tablespoon chopped parsley, and
salt and pepper to taste, with a very little water, to cook slowly for
2 hours. By this time the water should have pretty well cooked away,
leaving the lettuce fairly dry. Remove from it the onion and parsley,
put into a dish, dress well with melted butter and send to table hot.
February 22
_Cherry Cocktail_
_Olives_
_Salted Nuts_
_Oyster Soup_
_Fried Chicken, Cream Gravy_
_Peas_
_Sweet Potatoes_
_White Grape Salad_
_Beaten Biscuits_
*_Washington Pie_
_Martha Washington Fruit Cake_
_Fruit Punch_
_Coffee_
*_Washington Pie_--¾ cup sugar, 1 tablespoon Crisco; beat together
thoroughly; add ½ cup sweet milk, 2 cups flour, 2 beaten eggs, 2
teaspoons baking powder, 1 teaspoon lemon; make into 3 cakes and put
jelly or custard between.
February 23
_Red Cabbage Soup_
*_Broiled Kidneys with Green Peppers_
_French Peas_
_Fried Bananas_
_Grapefruit and White Grape Salad_
_Cheese Balls_
_Russian Jelly_
_Coffee_
*_Broiled Kidneys with Green Peppers_--Split some fine beef kidneys,
remove the outer skin and sinews, and wipe well. Sprinkle the kidneys
with pepper and salt, and let stand for an hour or more. Dip them then,
into melted Crisco and broil over a clear fire. Meanwhile, chop 2 green
peppers, freed from their seeds, and fry with ½ a teaspoon chopped
onion and 1 tablespoon chopped parsley in Crisco till the pepper is
quite done, having no more moisture, or Crisco that is in the pan, than
is necessary to cook the green peppers. Dish the kidneys and surround
with the sauce of green peppers.
Vegetarian
February 24
_Cream of Celery Soup_
*_Mock Veal Roast_
_Stewed Turnips_
_Asparagus Salad_
_Cheese_
_Crackers_
_Apple Pie_
_Coffee_
*_Mock Veal Roast_--½ pint shelled roasted peanuts, ½ pint lentils, 2
tablespoons melted Crisco, ½ pint toasted breadcrumbs, milk, pepper and
salt to taste.
Soak the lentils over night; drain, bring them to a boil; throw away
water; cover with fresh water and boil until tender; drain again;
press them through a colander. Add nuts, chopped or ground, melted
Crisco, breadcrumbs and seasoning, with sufficient milk to make it the
consistency of mush. Pour into baking dish and bake in a moderate oven
1 hour. Beans or peas may be substituted for lentils.
February 25
_Clam Broth with Whipped Cream_
_Boiled Fish_
_Dressed Cucumbers_
_Panned Chicken_
_Riced Potatoes_
*_Stuffed Green Peppers_
_Celery and Lettuce Salad_
_Caramel Rice Pudding_
_Coffee_
*_Stuffed Green Peppers_--6 large green peppers, 1 pint boiled rice, 1
tomato, 1 tablespoon Crisco, 1 medium-sized onion, and 1 teaspoon salt.
Cut the tops from peppers and remove seeds. Add to rice the onion and
tomato, chopped and salt. Wash peppers, stuff them with boiled rice,
put on tops and stand them in a baking pan. Cover bottom of baking pan
with a little water; add to it the Crisco. Bake in a quick oven 20
minutes, basting 2 or 3 times.
February 26
_Cream of Beet Soup_
_Pork Tenderloins, Apple Sauce_
_Baked and Glazed Potatoes_
_Buttered Parsnips_
*_Raisin Pudding, Liquid Sauce_
_Coffee_
*_Raisin Pudding_--Wash and dry 1 pound Sultana raisins; Crisco a
pudding dish; put in a layer of boiled rice, over it a layer of
raisins, and continue until the dish is nearly full, having rice on
top. Beat 2 eggs; add 2 teaspoons sugar, 1 pinch of salt, 3 tablespoons
melted Crisco, and 2 cups sweet milk; pour it over pudding, and bake ½
hour. Serve with liquid sauce.
February 27
_Sago Soup_
_Brown Stew of Mutton Chops_
_Stewed Turnips_
_Boiled Potatoes_
*_Cabbage Salad_
_Lemon Sponge_
_Coffee_
*_Cabbage Salad_--Shave 2 cups shredded cabbage in thin strips or
chop fine and mix with the following dressing: 2 tablespoons Crisco, ½
cup hot vinegar, 1 teaspoon dry mustard, 1 tablespoon sugar, 1 teaspoon
salt, ⅛ teaspoon pepper, ½ onion, cut fine, and ½ cup sweet or sour
cream, milk or water. Dissolve the sugar in cream. Mix with rest of the
ingredients. Mix while hot and serve with the salad slightly warmed.
February 28
_Consomme with Spaghetti_
*_Chicken Souffle_
_Creamed Potatoes_
_Celery and Apple Salad_
_Stuffed Dates_
_Coffee_
*_Chicken Souffle_--2 cups cold roast chicken, a ¼ cup cold boiled
ham or tongue, 5 tablespoons Crisco, 2 tablespoons flour, ½ cup cream,
¾ cup chicken broth, a ¼ cup chopped nut meats, salt and paprika to
taste, and 4 eggs beaten separately.
The chicken, ham or tongue should be chopped very fine before
measuring. Melt 3 tablespoons Crisco in a frying pan; add the chopped
meat and stir over fire until Crisco is absorbed. Make a sauce of 2
tablespoons Crisco, the flour, broth and cream. Pound the meat in a
mortar, adding meanwhile the sauce. Press the whole through a fine
sieve; add the nut meats, seasonings and yolks of eggs. Mix thoroughly,
and fold in the whites of eggs. Bake in a Criscoed dish till firm in
the center. Serve with mushroom or tomato sauce. This may also be
cooked in individual dishes. 25 minutes will be needed for cooking in
a large dish, about 12 minutes in individual dishes. It is better to
cook a souffle too long than too short a time always, provided that the
temperature be kept about 208° F.
March 1
*_Toad in the Hole_
_Pressed Beef with Aspic_
_Beet and Endive Salad_
_Compote of Fruit, Maids of Honor_
_Coffee_
*_Toad in the Hole_--2 cups flour, ½ teaspoon salt, 1 pound link
sausages, 2 eggs, 2 tablespoons melted Crisco, and 3 cups milk. Sift
the flour and salt into a basin; beat up eggs well, and after mixing
them with the milk and melted Crisco, pour gradually on flour, beating
it well with a wooden spoon. When quite smooth, pour it into a well
Criscoed fireproof dish; skin the sausages and lay them in the batter,
and bake in a moderate oven for ¾ of an hour. Serve in small squares
arranged neatly overlapping each other on a hot dish.
March 2
*_Oxtail Soup_
_Trout, Black Butter Sauce_
_Stewed Steak and Oysters_
_Pear Salad_
_Cheese Eclairs_
_Sweet Omelet_
_Coffee_
*_Oxtail Soup_--1 oxtail, 2 quarts second stock or water, 2 onions, 2
carrots, 1 turnip, 2 strips celery, 4 tablespoons Crisco, a ½ cup diced
lean ham or bacon, a bouquet-garni, 12 whole peppers, 2 cloves, salt, 1
glass sherry, and 1 tablespoon cornstarch.
Cut the tail into small joints, put it into a stewpan, cover with
cold water, boil up and strain. Dry the pieces of oxtail, roll them
in flour, put them with ham and sliced vegetables and Crisco into the
stewpan, and fry until brown. Then add stock, herbs, whole peppers,
cloves, and salt, boil and skim well. Put on lid and cook very gently
for about 4 hours. Strain, remove fat, return to stewpan, and when soup
boils add sherry and cornstarch smoothly mixed together, stir and cook
for a few minutes. Serve smaller pieces of tail in soup, remainder may
be reheated in a good brown sauce, and used as an entree.
Vegetarian
March 3
*_Grilled Mushrooms_
_Vegetable Soup_
_Cheese Omelet_
_Baked Beans_
_Iced Asparagus_
_Fruit in Jelly_
_Coffee_
*_Grilled Mushrooms_--1 cup mushrooms, pepper and salt to taste,
Crisco, and lemon juice. Carefully peel the mushrooms, cut off a
portion of stalk, and season with salt. Broil them over a clear fire,
turning them once, and arrange them on a very hot dish. Put a small
piece of Crisco on each mushroom, season with pepper and salt to
taste, and squeeze over them a few drops of lemon juice.
March 4
_Spanish Soup_
*_Baked Stuffed Heart_
_Mashed Potatoes_
_Fried Beets_
_Red Cabbage Salad_
_Orange Pudding_
_Coffee_
*_Baked Stuffed Heart_--Take an ox heart and season it inside with salt
and pepper, and fill it quite full of herb forcemeat; fasten it up with
a needle and string, rub the heart over well with melted Crisco and
fold it up in a well Criscoed paper; tie it up, put heart in a baking
tin in the oven, keeping it well basted with melted Crisco, then remove
the paper and dish upon a hot dish, and serve round it a good brown
sauce or tomato sauce or brown caper sauce, and garnish with olive
potatoes. This should be served while hot.
March 5
*_Scotch Broth_
_Browned Veal Knuckle_
_Riced Potatoes_
_Buttered Parsnips_
_Olive and Lettuce Salad_
_Cheese Straws_
_Apricot Parfait_
_Coffee_
*_Scotch Broth_--2 pounds neck mutton, 1 cup barley, 1 cup peas, 1
carrot, 1 turnip, 1 teaspoon sugar, 3 onions or leeks, 1 tablespoon
Crisco, 1 small cabbage, 1 tablespoon chopped parsley, 16 cups water or
stock, salt and pepper to taste.
Prepare vegetables and cut them into small pieces. Put water or stock
into large earthenware pan, and when it boils, add meat and barley.
Boil up, skimming frequently, add vegetables, and then simmer for 3
hours. Now stir in one extra carrot grated, salt and pepper, sugar and
Crisco. Simmer again for 30 minutes. Add parsley and broth is ready to
serve.
Vegetarian
March 6
_Spinach Soup_
*_Egg Cutlets, Cream Sauce_
_Potatoes_
_Brussels Sprouts_
_Tomatoes, French Dressing_
_Cheese Fingers_
_Sultana Pudding_
_Coffee_
*_Egg Cutlets_--Put 2 tablespoons Crisco into a pan, when melted,
add 2 tablespoons flour, 1 cup milk gradually, boil for 3 minutes,
stirring all the time, then add 2 raw yolks of eggs, remove from the
fire, add 2 tablespoons cooked chopped peppers, 6 chopped mushrooms,
red pepper, white pepper, salt and nutmeg to taste and four chopped
hard-cooked eggs. Turn on plate to cool. Shape into cutlets. Brush over
with beaten egg, roll in fine breadcrumbs and fry in hot Crisco. Serve
very hot with cream sauce.
March 7
*_Tapioca Puree_
_Brazilian Stew_
_Beans_
_Mashed Potatoes_
_White Grape Salad_
_Wafers_
_Cheese_
_Ginger Ice Cream_
_Coffee_
*_Tapioca Puree_--1 quart white stock, or half stock and half milk, ¼
pint cream, 1 tablespoon melted Crisco, yolks of 3 eggs, 1 tablespoon
fine sago or crushed tapioca, salt and pepper to taste.
The stock should be well flavored, otherwise it must be simmered with
a little onion, carrot, celery, and herbs, and strained for use. Bring
stock to boiling point, sprinkle in sago, or tapioca, and stir and cook
until it becomes transparent; then let soup cool slightly. Mix yolks of
eggs and the cream together, then the melted Crisco, and add to soup
and stir till it thickens; it should have the consistency of single
cream. When a thicker soup is desired, mix teaspoon flour or cornstarch
with a little milk, and add it to soup at same time as sago or tapioca.
Season to taste, and serve.
March 8
_Turnip Soup_
_Beef Stew with Dumplings_
_Parsnips_
_Mashed Potatoes_
_Russian Salad_
_Cheese_
_Crackers_
*_Bird’s Nest Pudding_
_Coffee_
*_Bird’s Nest Pudding_--3 eggs, ¾ cup flour, 6 tablespoons Crisco,
½ cup sugar, ½ cup blanc-mange, pinch baking powder, pistachio nuts or
cocoanut, angelica and apricot jam.
Break eggs into basin, add sugar to them, and beat over saucepan of hot
water until mixture is consistency of thick cream. Melt Crisco; sieve
flour and baking powder together. Stir Crisco and flour quickly and
lightly into egg mixture, turn into well-Criscoed mold, and bake in a
moderate oven for 15 to 20 minutes. Turn out when done, and let the
cake get cold. Rub some apricot jam through a hair sieve, put a thin
layer of this over the cake, roll it either in chopped pistachio nuts
or desiccated cocoanut. Stand on a dish. Have ready some blanc-mange
eggs, fill the center with these, and arrange round the base of the
nest some pieces of angelica to represent twigs. It is now ready to
serve. The blanc-mange eggs are made by either filling some egg-molds
with blanc-mange, or by emptying out some eggs, and using the shells.
The eggs must be emptied through as small a hole as possible. When set,
the shells are broken away carefully.
March 9
*_Veal and Ham Pie_
_Baked Sweet Potatoes_
_Fried Parsnips_
_Salad of Canned Asparagus Tips_
_Cheese Fritters_
_Caramel Pudding with Meringue_
_Coffee_
*_Veal and Ham Pie_--1½ pounds veal, 2 hard-cooked eggs, few grains red
pepper, dust of powdered mace, ½ teaspoon grated lemon rind, ½ pound
ham, 1 tablespoon flour, 1 teaspoon salt, 6 whole peppers, powdered
sweet herbs, and pastry.
Cut veal and ham into very thin pieces; mix on a plate, flour, salt,
pepper, sweet herbs, lemon rind, red pepper, and mace, roll in this
seasoning each piece of veal, and lay in a pie dish, alternately,
layers of veal, ham, and egg, cut in slices; pile this in center of
dish, add ½ cup water; line edge of dish, cover and decorate with
Crisco Flake Pastry; when baked add a little very good seasoned stock,
which should become a jelly when the pie is cold, or a little gelatine
may be added; garnish with parsley if served cold.
March 10
_Cream of Cabbage Soup_
_Celery_
_Olives_
*_Halibut, a la Poulette, White Sauce_
_Baked Potatoes_
_Macaroni, Italian Style_
_Chicory Salad_
_Cheese Crusts_
_Plum Pudding_
_Coffee_
*_Halibut, a la Poulette_--Slice of halibut, weighing 2 pounds,
¼ cup melted Crisco, 2 teaspoons lemon juice, few drops onion juice,
pepper and salt to taste.
Clean fish and cut into neat fillets. Add seasonings to melted Crisco,
and put dish containing Crisco in saucepan of hot water to keep Crisco
melted. Take up each fillet separately with a fork, dip in Crisco,
roll and fasten with small wooden skewer. Put in shallow pan, dredge
with flour, and bake 12 minutes in hot oven. Remove skewers, arrange
on platter for serving, pour around 1½ cups white sauce, and garnish
with yolks of 2 hard-cooked eggs rubbed through a strainer, whites of
hard-cooked eggs cut in strips, lemon cut fan-shaped, and parsley.
March 11
_Asparagus Soup_
_Baked Salmon, Hollandaise Sauce_
_Mashed Potatoes_
*_Spinach, a la Creme_
_Escarole Salad_
_Cheese Straws_
_Cocoanut Pudding_
_Coffee_
*_Spinach, a la Creme_--2 pounds spinach, pepper, salt, and nutmeg
to taste, 2 tablespoons Crisco, ½ cup thick cream, and 1 teaspoon
sugar.
Wash and pick spinach, throw it into a pan of boiling water containing
a little salt and soda; boil until tender, 10 to 15 minutes; pour on to
a wire sieve, and squeeze out all the water; rub through the sieve with
a wooden spoon; put spinach into a saucepan, with seasoning, butter,
and cream. The spinach may be prepared as above and mixed with white
sauce instead of cream; garnish with fried croutons.
March 12
_Porterhouse Steak, Maitre d’Hotel Butter_
_French Fried Potatoes_
_Stewed Tomatoes_
_Shredded Cabbage, Cream Dressing_
*_Apple Pie_
_Cheese_
_Coffee_
*_Apple Pie_--Use Crisco Plain Paste. For filling for a medium-sized
pie tin, use 3 cups pared and sliced apples, ½ cup sugar, ⅛ teaspoon
salt, 1 tablespoon Crisco, ¼ teaspoon cinnamon, 1 tablespoon lemon
juice, and grated rind of ½ lemon.
March 13
_Baked Stuffed Haddock_
_Julienne Potatoes_
_Creamed Cucumbers_
_Egg Salad_
*_Steamed Graham Pudding, Hard Sauce_
_Coffee_
*_Steamed Graham Pudding_--½ cup molasses, ½ cup milk, 1 egg, ¼
cup Crisco, 1½ cups graham flour, ½ teaspoon soda, 1 teaspoon salt, 1
cup stoned and chopped dates.
Melt Crisco, add molasses, milk, egg well beaten, dry ingredients,
mixed and sifted, and dates; turn into Criscoed mold, cover, and steam
2½ hours. Serve with hard sauce. Figs cut in small pieces may be used
in place of dates.
March 14
*_Breaded Chops_
_Baked Potatoes_
_Celery Hearts_
_Creamed Carrots and Peas_
_Lettuce, French Dressing_
_Apricot Whip, Custard Sauce_
_Coffee_
*_Breaded Chops_--Wipe and trim mutton chops, sprinkle with salt
and pepper, dip in crumbs, egg, then crumbs, and fry in hot Crisco
from 5 to 8 minutes, then drain. Do not fry more than 4 chops at a
time, and allow the Crisco to reheat between fryings. After testing
Crisco for temperature put in the chops, then lower the heat that the
surface of the chops may not be burned while the inside is yet under
done.
March 15
*_Sardine Canapes_
_Baked Beans_
_Baked Potatoes_
_Apple and Celery Salad_
_Cheese Wafers_
_Date Cream Pie_
_Coffee_
*_Sardine Canapes_--Take 6 or 8 sardines, mash up with yolk of a
hard-cooked egg, pepper and salt to taste, a little lemon juice and 1
teaspoon melted Crisco. Have some rounds of bread fried a pretty golden
brown color in hot Crisco, spread the mixture on the croutes; garnish
round the edges with some finely chopped parsley and white of 1 egg
rubbed through sieve.
March 16
*_Clam Bisque_
_Crackers_
_Codfish Balls_
_Escalloped Tomatoes_
_Cucumber Salad_
_Bermuda Onions_
_Custard Pie_
_Coffee_
*_Clam Bisque_--2 cups clams, 2 tablespoons chopped onions, bit
of bay leaf, 3 tablespoons Crisco, 4 tablespoons flour, 2 cups chicken
stock, 1 teaspoon salt, pepper and red pepper to taste, 1 pint hot
cream, and 1 teaspoon Worcestershire Sauce.
Chop clams, and cook in stock 20 minutes. Melt Crisco, add onions,
cook 5 minutes; add flour, strained clam liquor, cook 5 minutes; add
seasonings, cream, and serve.
March 17
_Irish Potato Bisque_
_Olives_
_Salted Pistachio Nuts_
*_Boiled Salmon, Parsley Sauce_
_Mashed Potatoes_
_Brussels Sprouts_
_Shamrock Salad_
_St. Patrick’s Pie_
_Green Frosted Cakes_
_Green Mints_
_Coffee_
*_Boiled Salmon_--Put the salmon in enough boiling water to cover,
add 1 teaspoon salt to each quart of water; boil 1 minute, then draw
on one side, and simmer slowly until cooked, allowing 10 minutes to
the pound; drain thoroughly, and serve on folded napkin; decorate with
parsley.
Serve with parsley sauce. For sauce. Blend 2 tablespoons Crisco with
2 tablespoons flour, add 1 cup milk, salt, pepper, and red pepper
to taste, stir till boiling, then boil 8 minutes, add 2 tablespoons
chopped parsley, mix well and use.
March 18
*_Broiled Spanish Mackerel_
_Grilled Guinea Chicken_
_Candied Sweet Potatoes_
_Baked Eggplant_
_Cold Asparagus, Vinaigrette_
_Devilled Cheese_
_Macedoine of Fruits_
_Coffee_
*_Broiled Spanish Mackerel_--Split a good-sized Spanish mackerel
down the back, clean and wipe as dry as possible, leaving the head and
tail on or off, as desired. Sprinkle well with salt and pepper. Rub the
wire broiler with Crisco and lay on this, flesh side up. Turn when the
flesh is tender and broil on the skin side until brown and crisp, and
serve with cucumbers dressed with oil and lemon juice.
March 19
*_Chickens Stewed with Olives_
_Chartreuse of Spinach_
_Baked Squash_
_Asparagus Salad_
_Rhubarb Tarts_
_Coffee_
*_Chickens Stewed with Olives_--Cut 2 young chickens into joints
and put to cook in 3 pints of water with pepper, salt and an onion.
Cook until the chickens are very tender. Take up, drain and wipe
chickens and fry them in Crisco till they brown. Strain water in which
chickens were cooked and take a little more than ½ a pint of it for
sauce. Put this into the frying pan in which chickens were fried,
thicken it a little, and into it put 2 dozens olives, chopped, and 1
tablespoon capers. When it is quite hot and smooth pour over chickens
and serve.
March 20
*_Princess Soup_
_Veal Chops, Horseradish Sauce_
_Fried Carrots_
_Baked Asparagus Tips_
_Spinach Salad_
_Peach Mousse_
_Coffee_
*_Princess Soup_--Chop very fine 1 cup sorrel, and cook in 1
tablespoon Crisco. Add ½ teaspoon sugar, ½ teaspoon tarragon or white
wine vinegar, 1 teaspoon salt, 1 tablespoon flour, and when boiling add
1 pint hot water. Cook for ½ hour, then add 1 quart white stock and a
grating of nutmeg and dash of red pepper. Bring to a boil, add beaten
yolk of 1 egg and 1 cup cream and serve.
March 21
_Baked Shad Roe with Bacon_
*_Broiled Lamb Chops, Mint Jelly Sauce_
_Cucumbers_
_Baked Asparagus Tips_
_Shrimp Salad_
_Rice Souffle_
_Coffee_
*_Broiled Lamb Chops_--Trim and flatten chops, sprinkle each with
sherry wine, rub with salt and white pepper and broil over a clear
fire until they are done, according to the tastes of those who are to
eat them. Melt together 4 tablespoons Crisco, if there are 8 chops, a
small tumbler mint jelly, add to it chopped parsley and a few drops of
lemon juice and pour over chops just as they are to be served.
March 22
_Czarina Soup_
*_Guinea Hen, Roasted_
_Mashed Potatoes_
_Creamed Onions_
_Dandelion Salad_
_Frozen Pudding_
_Coffee_
*_Guinea Hen, Roasted_--Truss 2 guinea hens, cover breasts with
thin slices of bacon, and put in roaster and bake, basting often until
tender. Remove bacon and brown. Melt in roasting pan 2 tablespoons
Crisco, stir in 2 tablespoons flour, pour in gradually 2 cups scalded
cream, and stir constantly. Strain, season with salt and white pepper,
and, if liked, a tiny grain nutmeg, and pour this over guinea hens, or
pass separately. Serve with these, potato balls of uniform size, which
have been sauted in Crisco and sprinkled with chopped parsley.
March 23
_Cream of Cauliflower Soup_
_Flounder au Gratin_
*_Mutton Cutlets, a la Soubise_
_Potatoes_
_Tossed Tomatoes_
_Combination Salad_
_Apple Dumplings_
_Coffee_
*_Mutton Cutlets, a la Soubise_--6 mutton cutlets, ½ cup dried
beans, brown sauce, 2 onions, 3 tablespoons Crisco, and ½ cup white
sauce. Trim cutlets, season them with pepper and salt, and fry in hot
Crisco.
Soak dried beans in water for several hours, then boil them in a
stewpan until tender. Drain, and pass them through a sieve. Melt Crisco
in a saucepan, stir in sieved beans, add to them the onions, previously
boiled and sieved, season, and stir over fire until hot. Then add
white sauce. Dish cutlets in a circle on a hot dish, and put puree of
beans and onions in center. Pour some brown sauce round and serve.
March 24
_Calf’s Tail Soup_
*_Braised Fillet of Veal_
_Braised Belgian Endive_
_Potato Puree_
_Beet and Cabbage Salad_
_Banana Trifle_
_Coffee_
*_Braised Fillet of Veal_--3½ pounds veal, ¼ pound larding bacon,
1 onion, 1 carrot, 1 turnip, ½ lemon, forcemeat, stock and a little
celery.
Remove bone, fill in cavity with forcemeat. Cut some even strips of
bacon ¼ of an inch thick, and with a larding needle thread neatly on
top of meat. Slice vegetables, place them in a pan, set veal on these,
sprinkle with a little lemon juice. Cover with Criscoed paper, and
add stock to come three-parts up the meat. Cover closely and set pan
in oven (in order to get top heat also) or over a gentle fire, and
simmer 2½ to 3 hours. Remove veal to a dripping tin with very little
stock, and brown in front of fire or in hot oven. Reduce stock in pan,
meanwhile, by fast boiling without lid, and strain round meat. Garnish
with cut lemon, and, if liked, with curled bacon and forcemeat balls.
The forcemeat is made as follows: A ¼ cup Crisco, 4 tablespoons chopped
cooked ham, 1 cup breadcrumbs, 1 tablespoon chopped parsley, 1 teaspoon
mixed herbs, thyme, and marjoram. Add salt and pepper to taste, and mix
with 2 well-beaten eggs.
March 25
_Scallop Chowder_
*_Boiled Cod, Oyster Sauce_
_Mashed Potatoes_
_Stewed Corn_
_Watercress, French Dressing_
_Cheese Biscuits_
_Ginger Pudding_
_Coffee_
*_Boiled Cod_--Wash the fish (about 2 to 3 pounds cod), and put
into a fish-kettle, containing enough boiling water to cover it. Add
some salt, bring quickly to boil; then draw pan to side of fire, and
let it stay in hot water until cooked. Do not let water boil or simmer
again. Cod cooked in this way has a much finer flavor than if it is
allowed to simmer or boil. Take up fish on drainer, slide it on to a
hot dish on a folded napkin, and serve garnished with sprigs of crisp
parsley. Send to table with oyster sauce, which is made as follows:
4 tablespoons Crisco, 6 tablespoons flour, 1 small onion, ½ carrot,
12 whole peppers, ½ bay leaf, 1 clove, 1 bouquet garni, small blade
mace, salt, and ten oysters. Peel the onion, scrape carrot; put them
into saucepan with bay leaf, whole pepper, bouquet garni, and clove;
add milk, and bring to boil. When milk boils take out mace and bay
leaf. Melt Crisco in small saucepan; mix in flour smoothly; whisk into
this hot milk. Stir until it boils, then let it simmer from 10 to 15
minutes. Take out bouquet; rub sauce through a sieve. Take 10 oysters
and their liquor and put into a saucepan and bring to boiling point.
Then take the oysters and cut each in quarters. Heat the sauce and add
the oyster liquor, reduce well, strain and return to saucepan; stir in
1 yolk of egg, bind, and then add oysters and lemon juice. Stir till
hot, but it must not boil. Season to taste and serve.
March 26
_Pepper Cocktail_
*_Fried Pigeons_
_Baked Onions_
_Mashed Potatoes_
_Celery and Nut Salad_
_Cheese Custards_
_Orange Ice Cream_
_Coffee_
*_Fried Pigeons_--4 pigeons, ½ pound sausage meat, 1 egg, carrot,
turnip, onion, celery, mace, and cloves. Empty and split pigeons in
halves, lengthways; remove 1 joint of wing and of leg, and truss
neatly; wash thoroughly.
Put into a stewpan, a small bit turnip and carrot, small onion, bit of
celery, blade of mace, few cloves and whole peppers; place pigeons on
top; add 2 cups water, and all giblets of pigeons nicely cleaned and
prepared; cover all with Criscoed paper and cover them with lid, and
cook gently 1 hour. Remove pigeons from pan, and dry each thoroughly.
Divide sausage into 4 portions; fill hollow of pigeons with these, and
with floured hands pat it quite smooth, using flour all over pigeons.
Have an egg well beaten; cover carefully with it, and roll in fine
breadcrumbs. Put into hot Crisco, and fry a golden brown. Have the
following sauce in dish, and place the pigeons neatly in center: Strain
liquor pigeons were stewed in, and into pan put 1 tablespoon flour and
1 tablespoon Crisco, moisten it with a little cold water; then add
to it the liquor, a ¼ teaspoon meat extract, 1 small tomato chopped
up, and salt to taste; let all boil for 10 minutes; then strain. It
may require more stock or water to be added to make sauce a good
consistency.
March 27
_Grapefruit Cocktail_
_Roast Duck, Currant Jelly_
*_Creamed Turnips_
_Sweet Potato Croquettes_
_Apple Salad_
_Cheese Straws_
_Marmalade Ice Cream_
_Coffee_
*_Creamed Turnips_--Wash turnips, and cut in ½ inch cubes. Cook
3 cups in boiling salted water 20 minutes, or until soft. Drain, and
serve with the following sauce: 2 tablespoons Crisco, 2 tablespoons
flour, 1 cup milk, ¼ teaspoon salt, and pepper to taste. Put Crisco
in saucepan, stir until melted and bubbling; add flour mixed with
seasonings, and stir until thoroughly blended. Pour on gradually the
milk, adding about ⅓ at a time, stirring until well mixed, then
beating until smooth and glossy.
March 28
_Anchovy Eclairs_
*_Planked Shad, Butter Sauce_
_Cucumbers_
_Potato Puff_
_Asparagus Salad_
_Cheese Sandwiches_
_Cafe Parfait_
_Coffee_
*_Planked Shad_--Clean and split down the back a good 3-pound
shad. Heat plank very hot, lay fish upon it, skin side down, or that
portion will be raw. The hot plank cooks it. Brush flesh carefully
over with olive oil, then sprinkle with salt and pepper. Bake for 30
minutes in a hot oven. Baste frequently with melted Crisco. It may be
cooked in a gas range having the flame over the fish. When cooked pour
over the fish 2 tablespoons melted Crisco and juice of 1 lemon. Garnish
with parsley and quarters of lemon. Set the plank on a serving dish and
serve with butter sauce.
March 29
_Printanier Soup_
_Broiled Chicken, Oyster Sauce_
*_Princess Potatoes_
_String Beans_
_Watercress, French Dressing_
_Cheese Biscuits_
_Lemon Meringue Pie_
_Coffee_
*_Princess Potatoes_--Wash, peel and boil two pounds potatoes, drain
off water and dry in oven, then rub through sieve, add 3 egg yolks,
2 tablespoons Crisco, 1 tablespoon cream, seasoning salt, pepper and
grated nutmeg. When well mixed lay on floured board and divide into 12
pieces, shape each piece into a square, put them on a buttered tin,
brush over with beaten egg and bake in hot oven till well browned.
March 30
_Cream of Barley Soup_
*_English Chicken Pie_
_Broiled Tomatoes_
_Cucumber Salad with Red Peppers_
_Biscuits_
_Cheese_
_Coffee_
*English Chicken Pie--1 chicken, ½ pound veal fillet, 4 ounces bacon, 3
hard-cooked eggs, ¼ pound mushrooms, 2 tablespoons Crisco, pepper and
salt to taste, chopped parsley, puff-pastry, stock, and 1 egg.
Cut fowl into small joints, season these with salt and pepper. Slice
veal thinly, line bottom of fireproof dish with this, place on top
a layer of chicken. Chop mushrooms finely, saute them in Crisco in
small stewpan; sprinkle half of this over pieces of chicken, then
layer of hard-cooked eggs, over that thin slices bacon and chopped
parsley. Continue in this way until all ingredients are used up and
the fireproof dish is full; fill dish three parts full with stock.
Put a strip of pastry round the edge of dish, wet this lightly with
water, cover the pie with puff-pastry rolled out to the proper size
and thickness; press down the paste on to the wet edge of paste, trim
round. Decorate the paste at the edge according to taste; brush over
pie with beaten egg, make a slit in the center of the lid, and place a
circle of pastry leaves round it. Put pie in moderate oven, and bake
about 1½ hours. Pour in a little stock before serving.
March 31
_Deviled Clams_
*_Broiled Lobsters, Melted Butter_
_Potatoes au Natural_
_Baked Macaroni_
_Romaine Salad, French Dressing_
_Snow Pudding, Chocolate Sauce_
_Coffee_
*_Broiled Lobsters_--Kill lobsters by cutting tails off with one
stroke of the knife, just where they join the body. With another clean
cut divide each lengthwise into 2 equal parts, shell and all. Take out
coral, the one long intestine and stomach. Crack claws with a hammer.
Put within a Criscoed broiler, split side downward, and broil over
fire. As soon as juice begins to run freely withdraw long enough to
baste liberally with melted Crisco, and return to fire, turning often
to keep in juices. Cook about 10 minutes on split or flesh side, and 8
upon other. Have ready sauce made by rubbing 2 tablespoons Crisco to
cream with lemon juice and finely-minced parsley, adding little red
pepper, and baste lobsters with this while hissing hot. Serve half
lobster to each guest.
April 1
*_Fried Oysters, Tartare Sauce_
_Roast Guinea Hens_
_Rice Croquettes en Surprise_
_Lettuce, Asparagus and Red Pepper_
_Salad_
_Cheese Wafers_
_Pineapple Mousse_
_Coffee_
*_Fried Oysters_--Wash, drain, and dry oysters between 2 towels;
let stand in a marinade 10 or more minutes, then drain again. Roll in
crackercrumbs, seasoned with salt, pepper, and paprika. For 2 cups
oysters, beat 2 eggs with 2 tablespoons cold water until well mixed;
dip oysters, crumbed, into egg, and roll again in crumbs.
Fry 1 minute in hot Crisco. Use frying-basket and cook 6 oysters at a
time. Drain and serve at once with tartare sauce.
The marinade is made as follows: Take 1 part melted Crisco and 3 of
vinegar, with salt and pepper to taste. Stir oysters into this and let
stand 10 minutes, then drain off any of the marinade that has not been
absorbed.
April 2
_Emergency Soup_
*_Veal Pot Pie_
_Baked Dumplings_
_Cabbage Salad_
_Cheese Crackers_
_Fruit Jelly, Whipped Cream_
_Coffee_
*Veal Pot Pie--Wipe piece of veal from shoulder; and cut into pieces
for serving; add ½ inch strip salt pork or bacon for each piece of
veal, cover with cold water, put over fire and bring quickly to boiling
point, then, after boiling five minutes, skim and let simmer until
meat is tender. When nearly tender, add salt and pepper to taste, and
biscuit mixture cut into rounds. Cook ten minutes without lifting
cover. Serve meat in center of platter, dumplings at ends and sauce,
thickened, if needed, with flour and water, over whole. Dumplings may
be steamed 15 minutes over saucepan boiling water. This is usually
preferable, to avoid removing them from fire until instant of serving.
Beaten yolks of 2 eggs, diluted with ½ cup cream and added to sauce,
gives a richer dish.
Biscuit mixture is made as follows: Sift 1 quart good flour, 2
teaspoons baking powder and 1 teaspoon salt, putting it through
sifter 2 or 3 times. Rub into flour 1 large tablespoon Crisco and add
sufficient sweet milk to make dough as soft as can be rolled and cut.
Roll about ¾ inch thick, cut with round biscuit cutter.
April 3
_Crecy Soup_
_Mutton Cutlets_
_Savory Lentils_
_Roast Pigeons_
_Chipped Potatoes_
_Egg and Lettuce Mayonnaise_
*_Apricot Fritters, Vanilla Sauce_
_Coffee_
*_Apricot Fritters_--6 apricots, ½ pint syrup, half lemon,
frying-batter, Crisco, and vanilla sauce.
Select firm, ripe apricots, or preserved ones can be used, cut them in
halves, and take out stones. Stew them gently in syrup with grated
rind of ½ lemon. When they are tender, drain well, and let them cool.
Have ready some frying-batter, dip apricots into it, then fry in plenty
of hot Crisco. When a nice golden color, take them up, drain on paper,
dish up on a napkin and serve with vanilla sauce.
April 4
_Brown Soup_
_Mousse of Ham_
_Veal Olives_
_Mashed Potatoes_
_Spinach_
_Pear Salad_
_Cheese Ramekins_
*_Rice Souffle_
_Fruit Custards_
_Coffee_
*_Rice Souffle_--4 tablespoons ground rice stirred to smooth paste
with ½ tablespoon Crisco and 6 tablespoons milk. Add remainder of a
pint of milk, and put all into a saucepan, and stir till it thickens.
Add beaten yolks 4 eggs and 2 tablespoons sugar well stirred, also
add the well whisked whites of 4 eggs. Mix all thoroughly, place in a
Criscoed souffle dish, and bake for ½ hour. Serve instantly.
April 5
*_White Soup_
_Fried Fillets of Haddock_
_Roast Chicken, Bread Sauce_
_Potato Chips_
_Brussels Sprouts_
_Cress and Orange Salad_
_Iced Castle Puddings_
_Coffee_
*_White Soup_--2 small onions, 1 turnip, 1 pound potatoes, 1 stalk
celery, 2 small parsnips or artichokes, 3 pints water, ½ pint milk, 1
tablespoon flour or cornstarch, 2 tablespoons Crisco, and salt to taste.
Cut about 2 pounds of any white vegetables, previously washed and
peeled, into pieces, or preferably several kinds mixed, and boil them
until soft in the water with salt and Crisco. Rub them through sieve or
colander, put them back in the stewpan with milk, and let boil. Put in
flour, mixed smoothly with little cold water or milk, let soup boil for
10 minutes, and then serve.
April 6
_Broiled Soft Shell Crabs_
*_Sweetbreads with Mushroom Puree_
_Boiled Bermuda Onions_
_New Green Peas_
_Lettuce and Radish Salad_
_Fried Cornstarch Pudding_
_Coffee_
*_Sweetbreads with Mushroom Puree_--Blanch and prepare sweetbreads, by
cutting away all the windpipes and fibrous nerves. When they are quite
cool, put under a weight to flatten well. Dip them in melted Crisco and
broil, without browning too much, over a clear fire.
Put sweetbreads on very thin slices of round toast and serve with this
puree poured over all: Chop 1 dozen fresh mushrooms and put them to
cook with ½ pint of cream and ½ cup fine breadcrumbs. Cook them in
double boiler till mushrooms can be pressed through rather fine sieve.
Return this puree to fire, season with salt and white pepper, and let
get as hot as possible before using it for sweetbreads.
April 7
_Grilled Brook Trout_
*_Spring Lamb Steak, a la Minute_
_Lentil Croquettes_
_Potato Rissoles_
_Grapefruit Salad_
_Cheese_
_Crackers_
_Golden Parfait_
_Coffee_
*_Spring Lamb Steak, a la Minute_--Rub some fillets of spring lamb
steak with salt and pepper, and fry them gently in 3 tablespoons Crisco
which has been melted in an iron frying pan, until thoroughly cooked.
Remove from frying pan and keep hot. Put 12 large fresh mushroom caps
in pan and cook until tender, adding ¼ cup cream and salt and pepper
to taste. Put lamb steak on hot platter, garnish with mushroom caps,
and pour sauce around.
April 8
*_Red Pottage_
_Boudins of Ham with Peas_
_Roast Ribs of Beef_
_Yorkshire Pudding_
_Potatoes_
_Cauliflower_
_Chiffonade Salad_
_Rhubarb Tart and Custard_
_Coffee_
*_Red Pottage_--½ a pound dried beans, 1 teacup tomato puree, 1 beet,
2 tablespoons Crisco, 2 onions, piece of celery, 1 small piece of
parsnip, 2 quarts good stock. Put Crisco in saucepan then add onions,
celery and parsnip; cook a little, do not let it get very brown, then
add dried beans, tomato puree, sliced beet and add pepper and salt to
taste and then stock, and boil till all is tender. Rub through a fine
sieve, reheat and serve.
April 9
*_Corn Chowder_
_Broiled Steak_
_Baked Potatoes_
_Horseradish, Cream Dressing_
_Scalloped Tomatoes_
_Celery Salad_
_Cherry Sponge_
_Coffee_
*_Corn Chowder_--1 can corn, 1 cup salt pork cut in cubes, 1 cup
potatoes, ½ cup chopped onions, salt and red pepper to taste, 3 cups
water, 2 cups milk, 1 tablespoon Crisco, 1 tablespoon flour, and ½ cup
crackercrumbs. Cook salt pork in frying pan for 5 minutes; add onion
and cook until a yellow color. Parboil potatoes 5 minutes; add to onion
with corn and water; cook 20 minutes. Thicken milk with Crisco and
flour cooked together. Combine mixtures; add crackercrumbs and salt and
pepper to taste, then serve.
April 10
_Puree of Black Beans_
_Baked Macaroni_
*_Potato Puff_
_Cabbage Salad_
_Cheese Puffs_
_Spice Jelly, Whipped Cream_
_Coffee_
*_Potato Puff_--Prepare 2½ cups hot mashed potato. Add ¾ cup milk, 2
well-beaten yolks of eggs, 3 tablespoons Crisco, and salt and pepper to
taste. Beat this well, then add beaten whites of 2 eggs. Pile lightly
in Criscoed baking dish and bake until puffed and brown.
April 11
_Bean Soup_
_Globe Artichoke with Sauce Hollandaise_
_Stuffed Peppers_
_Potato Straws_
*_Grilled Tomatoes_
_Pimiento Salad_
_Fruit_
_Assorted Cakes_
_Coffee_
*_Grilled Tomatoes_--Wipe tomatoes, spread little Crisco on each
with a knife, and set on grill pan near to clear fire. Turn often,
basting or keeping moist with Crisco. Whole tomatoes cook in 7 to 10
minutes, according to size. Sliced ones in about 5 minutes. When meat
or ham is being grilled tomatoes will cook in pan underneath the grid
on which meat rests.
April 12
*_Hollandaise Soup_
_Escalloped Potatoes_
_Vegetable Pie_
_Celery Patties_
_Romaine Salad_
_Chocolate Tapioca_
_Coffee_
*_Hollandaise Soup_--1 quart vegetable stock, 4 tablespoons Crisco,
4 tablespoons flour, 4 yolks eggs, ½ pint cream, ½ cup green peas,
cooked, 1 teaspoon salt, ½ cup carrot, cut in small pieces, cooked,
1 teaspoon sugar, ½ cup cut cucumber, cooked, and 1 teaspoon chopped
tarragon.
Trim peas, carrots and cucumbers with round cutter, size and shape of
peas. Cook them in boiling water, being careful not to cook them too
much. Melt Crisco and flour in stewpan; add stock and let boil well.
Break yolks of eggs into a basin and add cream, then add the liaison
of eggs and cream to stock; let it just come to boil, being careful it
does not curdle. Strain into a clean stewpan, add vegetables which have
been previously cooked, and tarragon and serve.
April 13
_Indian Soup_
_Rice_
*_Mock Goose, Apple Sauce_
_Stewed Celery_
_Pineapple Salad_
_Rhubarb Pie_
_Coffee_
*_Mock Goose_--2 cups breadcrumbs, 2 cups dropped black walnuts, 2
cups boiled rice, 6 hard-cooked eggs, 3 raw eggs, 1 tablespoon grated
onion, salt, pepper and grated nutmeg to taste.
Put breadcrumbs in saucepan with 2 cups water; cook for a few minutes;
add hard-cooked eggs, chopped; take saucepan from fire and add black
walnut meats and the rice. When this is well mixed, add raw eggs,
slightly beaten, and seasonings. Form this into shape of a goose,
reserving portions for legs and wings. Take a tablespoon of mixture in
your hand and press it into shape of a leg; put piece of dry macaroni
into it for bone and fasten it to goose. Do other side same way. Form
remaining portions into small pieces looking like wings tucked under;
press them to side of goose. Brush goose over with melted Crisco and
bake for 1 hour. Serve with apple sauce.
April 14
*_Lobster Newburgh_
_Glazed Sweetbreads_
_Loin of Lamb, Roasted, Mint Sauce_
_Asparagus_
_Potato Croquettes_
_Pineapple Sherbet_
_Coffee_
*_Lobster Newburgh_--2 pounds lobster, ¼ cup Crisco, salt, red
pepper, and grated nutmeg to taste, 1 tablespoon sherry, 1 tablespoon
brandy, ⅓ cup cream, and 2 egg yolks. Remove cooked lobster meat from
shell and cut in slices. Melt Crisco, add lobster and cook 3 minutes.
Add salt, red pepper, grated nutmeg, sherry and brandy; cook 1 minute,
then add cream and yolks of eggs slightly beaten, and stir until
thickened. Serve with toast.
April 15
*_Stewed Chicken_
_Baking Powder Biscuit_
_Spinach_
_Buttered Parsnips_
_Celery and Orange Salad_
_Cheese Relish_
_Ribbon Jelly_
_Coffee_
*_Stewed Chicken_--Draw, singe, and joint a stewing chicken. Season
pieces with pepper and salt and cover with boiling water. Cover and
stew gently until tender.
Remove chicken. Place pieces in a colander on a plate in oven to drain,
and thicken gravy by adding 1 tablespoon flour rubbed with 1 tablespoon
Crisco. Add salt and pepper to taste, a little chopped parsley and 1
cup milk. Beat an egg until light; pour on it part of gravy, beating
carefully to prevent lumps; return to remainder of gravy; bring to boil
and pour over chicken.
April 16
_Oyster Bisque_
*_Mackerel, a la Claudine_
_Radishes_
_Corn_
_Peas_
_Potatoes_
_Lettuce and Pepper Grass Salad_
_Cheese Balls_
_Princess Pudding_
_Coffee_
*_Mackerel, a la Claudine_--Take a nice large fresh mackerel,
split it down back and remove bone, season fish with melted Crisco,
chopped fresh mushrooms, salt, pepper, and finely chopped shallot; put
on to a grill iron and cook in front or over brisk fire for about 15
minutes, then take up and serve on hot dish with the following sauce:
Take 1 cup brown sauce, 2 tablespoons capers, pinch chopped parsley,
four anchovies rubbed through sieve, 1 teaspoon glaze, and 1 chopped
shallot, 3 or 4 shredded button mushrooms; boil up and simmer for 10
minutes, rub through sieve, then add juice of 1 lemon and 4 chopped
olives, reboil and serve.
April 17
*_Potato Soup_
_Breaded Lamb Chops, Tomato Sauce_
_Mashed Potatoes_
_Creamed Turnips_
_Cheese Salad_
_Canary Pudding_
_Coffee_
*_Potato Soup_--1 quart white second stock or water, ½ 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.
April 18
_Orange Cocktail_
_Boiled Capon, Caper Sauce_
_Buttered Beans_
*_Carrot Fritters_
_Olive Salad_
_Baked Chocolate Custard_
_Coffee_
*_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, ¾ 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 a
few minutes. Serve hot.
April 19
*_Kidney Soup_
_Flounder, White Sauce_
_Roast Shoulder of Mutton_
_Potatoes_
_Spinach au Jus_
_Cauliflower and Red Pepper Salad_
_Moulded Pears, Whipped Cream_
_Coffee_
*_Kidney Soup_--½ pound ox kidney, ½ 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
2½ 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.
April 20
_Celery Soup_
*_Braised Ox-Tongue_
_Baked Potatoes_
_Mashed Turnips_
_Cold Slaw_
_Cheese Wafers_
_Rice Mousse_
_Coffee_
*_Braised Ox-Tongue_--1 ox-tongue, 1 pint stock, 1 onion, 1 small
carrot, 1 bouquet garni, 1 clove, ½ 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 improvement.
The piquante sauce is made as follows: 4 shallots, 3 mushrooms, 1
bay leaf, ½ carrot, sprig thyme, 2 tablespoons Crisco, 4 tablespoons
vinegar, half pint brown stock, ½ 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.
April 21
*_Mock Turtle Soup_
_Beef, a la Mode_
_Potatoes_
_Cauliflower_
_Beet Salad_
_Cheese Wafers_
_Rhubarb Shortcake_
_Coffee_
*_Mock Turtle Soup_--½ calf’s head, 2 pounds shin beef, small
knuckle veal, 3 tablespoons Crisco, ½ cup flour, 1 ounce ham, large
bunch herbs, 12 whole peppers, 6 cloves, blade mace, 3 onions, 1
carrot, ½ 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 stock pot, 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.
Vegetarian
April 22
_Calcutta Bisque_
_Tomatoes Casino_
*_Asparagus Loaf, Bechamel Sauce_
_Leeks in Butter_
_Roast Potatoes_
_Cherry Salad_
_Cheese_
_Crackers_
_Coffee_
*_Asparagus Loaf_--Crisco thoroughly a charlotte russe mold, ¼
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 once.
Vegetarian
April 23
_Julienne Soup_
_Creamed Salsify Patties_
_Mushrooms in Casserole_
_Mashed Potatoes_
_Green String Beans_
_Orange Fritters_
*_Swiss Pudding_
_Coffee_
*_Swiss Pudding_--1½ 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 layer.
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.
Vegetarian
April 24
_Cream of Pea Soup_
_Ladies’ Cabbage in Ramekins_
_Chestnut Puree_
_Mock New Potatoes_
*_Creamed Beets_
_Banana Salad_
_Marshmallow Pudding_
_Coffee_
*_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 ½ inch cubes. Make a sauce of 2
tablespoons Crisco creamed with 2 tablespoons flour and ½ 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.
Vegetarian
April 25
_Cream of Turnip Soup_
*_Bean Croquettes, Tomato Sauce_
_Savory Rice_
_Lettuce Salad, French Dressing_
_Stewed Prunes_
_Coffee_
*_Bean Croquettes_--1 pint white beans, ½ 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.
April 26
_Mushroom Canapes_
*_Chicken, a la King_
_Potato Croquettes_
_Tomato Mayonnaise_
_Cheese Drops_
_Washington Pie_
_Coffee_
*_Chicken, a la King_--½ boiled chicken (one pint in thick pieces), 2
tablespoons Crisco, 2 fresh mushrooms, 1 cup cream, ½ 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 1½ minutes; then pour over
hot chicken mixture and serve at once on toast.
April 27
_Fried Trout_
_Radishes_
*_Grilled Chickens_
_Glazed New Potatoes_
_Broiled Tomatoes_
_Stuffed Cucumber Salad_
_Cheese Sticks_
_Roman Cream_
_Coffee_
*_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 up.
April 28
_Clam Cocktail_
_Shad, Stuffed and Baked, Brown Butter Sauce_
_Mashed Potatoes_
_Beets Stuffed with Peppers_
*_Caramel Custard_
_Coffee_
*_Caramel Custard_--4 eggs and 1 yolk, ½ 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.
Vegetarian
April 29
_Cream of Salsify Soup_
_Nut Sausage, Brown Sauce_
_Grilled Sweet Potatoes_
*_Sour Cabbage_
_Apple and Prune Tart_
_Coffee_
*_Sour Cabbage_--2 quarts chopped cabbage, 2 tablespoons Crisco, ½
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.
April 30
*_Pepper Pot_
_Mutton Cutlets, Tomato Sauce_
_New Potatoes_
_Lima Beans_
_Sliced Tomato Salad_
_Cheese Fingers_
_Violet Mousse_
_Coffee_
*_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 cold water.
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
½ 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, ½ 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 ½ hour.
May 1
_Beef Soup_
_Noodles_
_Roast Beef_
_Yorkshire Pudding_
_Browned Potatoes_
*_Canned Corn Pudding_
_Spinach and Egg Salad_
_Strawberry Sherbet_
_Coffee_
*_Canned Corn Pudding_--1 can corn, 1 cup hot milk, ¼ teaspoon salt, ½
teaspoon sugar, 1 tablespoon Crisco, 1 tablespoon flour, and 1 egg.
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 ½ hour.
May 2
_Porterhouse Steak_
_Scalloped Potatoes with Onion_
_Artichokes, Hollandaise Sauce_
*_Daisy Salad_
_Roquefort Cheese_
_Lemon Ice Cream with Grated Pineapple_
_Coffee_
*_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, ½ teaspoon salt, 2
tablespoons Crisco, 2 teaspoons mustard mixed to paste with 2 teaspoons
water, and pepper to taste. Bring to boiling point.
May 3
_Normandy Soup_
*_Veal Loaf, Brown Sauce_
_String Beans_
_Baked Tomatoes_
_Mexican Salad_
_Cheese Fingers_
_Vanilla Ice Cream_
_Strawberry Tarts_
_Coffee_
*_Veal Loaf_--1 pound cold roast veal finely chopped, ½ pound
sausage meat, 2 tablespoons Crisco, 4 tablespoons breadcrumbs, ½ 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
sauce.
May 4
_Clear Gravy Soup_
*_Crown of Lamb with Peas_
_Potato Croquettes_
_Cauliflower_
_Bird’s Nest Salad_
_Cheese Custard_
_Sultana Roll, Strawberry Sauce_
_Coffee_
*_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
chestnuts.
May 5
*_Hotch Potch_
_Baked Ham in Pastry_
_Mashed Turnips_
_Potato Balls_
_Stuffed Tomato Salad_
_Caramel Ice Cream_
_Cake_
_Coffee_
*_Hotch Potch_--⅓ 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 ½ hour. Many other vegetables may be added.
Lettuce, green peas, and celery when in season.
May 6
_Pear and Ginger Cocktail_
_Tomato and Vermicelli Soup_
_Broiled Beefsteak_
*_French Fried Potatoes_
_Lettuce Salad_
_Lemon Pudding, White Sauce_
_Coffee_
*_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.
May 7
*_Tomato Pot Roast_
_Beet Greens_
_Boiled Potatoes_
_Spring Salad_
_Rhubarb Tutti Frutti_
_Maple Gingerbread_
_Coffee_
*_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
lunch.
May 8
_Cream of Beet Soup_
_Cold Pot Roast_
_Stuffed Potatoes_
_String Bean Salad_
_Stewed Apricots_
*_Black Chocolate Cake_
_Coffee_
*_Black Chocolate Cake_--1¼ cups sugar, 2 eggs, ¼ cup Crisco, 4
squares chocolate, 1½ cups flour, measured after sifting, 3 teaspoons
baking powder, 1 teaspoon salt, ½ cup milk, and 1 teaspoon vanilla.
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.
May 9
_Broiled Bluefish_
*_Souffle Potatoes, Canadian Style_
_Spinach_
_Radish Roses_
_Coffee Jelly, Whipped Cream_
_Sponge Cakes_
_Coffee_
*_Souffle Potatoes, Canadian 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 ½ 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.
May 10
_Haricot Soup_
_Rice Fritters_
_Tomatoes au Gratin_
*_Baked Bananas_
_Bread_
_Cheese_
_Coffee_
*_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, ⅓ cup sugar, and 2 tablespoons lemon juice.
Baste bananas with ½ the mixture. Bake 20 minutes in slow oven, basting
during baking with remaining mixture.
May 11
_Fish Soup_
_Salt Cod Fish Balls_
_Steamed Brown Bread_
_Dressed Shredded Cabbage_
*_Cream Pie_
_Coffee_
*_Cream Pie_--3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 1
tablespoon Crisco, 1½ 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.
May 12
_Fried Fish, Tartare Sauce_
_Calves’ Tongues_
_Sorrel Puree_
_French Pigeon Pie_
*_Macaroni, a l’Italienne_
_Polish Salad_
_Apricot Parfait_
_Coffee_
*_Macaroni, a l’Italienne_--¼ pound macaroni, 2 tablespoons flour,
2 tablespoons Crisco, salt and paprika to taste, ½ cup brown stock, ½
cup tomato pulp, and ½ 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.
May 13
_Grilled Salmon_
_Cucumber_
_Potatoes_
_Galantine of Beef, Aspic Jelly_
_Vegetable Salad_
*_Fruit Tart_
_Custard_
_Coffee_
*_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 ½
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 ½ teaspoon ground cinnamon. In
no case put water in. Paste. Put flour in basin with dessertspoon,
sugar, ½ 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.
May 14
*_Spring Soup_
_Slices of Galantine of Beef_
_Lettuce and Egg Salad_
_Cheese Toast_
_Bananas in Custard_
_Coffee_
*_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.
May 15
_Julienne Soup_
*_Bobotee_
_Boiled Potatoes_
_Beans_
_Cream Cheese and Pimiento Salad_
_Blanc-mange and Stewed Fruit_
_Coffee_
*_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 eggs.
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
cold.
May 16
*_Chipped Beef in Cream_
_Baked Potatoes_
_Lettuce and Radish Salad_
_Cheese Balls_
_Frozen Macedoine_
_Coffee_
*_Chipped Beef in Cream_--Make white sauce using 8 tablespoons
Crisco, 8 tablespoons flour, 3 cups milk and 1 cup cream. To it add ½
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
once.
May 17
_Fruits_
*_Spanish Omelet_
_Molded Spinach_
_New Potatoes_
_Corn Salad_
_Cheese Sticks_
_Frozen Souffle_
_Coffee_
*_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 ½ 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 ¼ of green and red pepper,
cutting it into fancy shapes to use as garnish for top of omelet.
May 18
_Strawberries_
_Lentil Soup, au Maigre_
*_Scalloped Clams_
_Stewed Tomatoes_
_Beet and Cabbage Salad_
_Vanilla Ice Cream_
_Maple Sauce_
_Coffee_
*_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.
May 19
_Grapefruit_
_Cream of Celery Soup_
*_Sweetbreads_
_Creamed New Potatoes_
_Green Peas_
_Carrots_
_Hot Biscuit_
_Fruit Salad_
_Orange Ice_
_Sunshine Cake_
_Coffee_
*_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.
May 20
_Cream of Pea Soup_
_Croutons_
_Stuffed Eggs, Tartare Sauce_
_Baked Bananas_
_Potato Fluff_
*_Onions Stuffed with Nuts_
_Apple Salad_
_Coffee_
*_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 ½ 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 ½ 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 sauce.
May 21
_Oloronnaise Potage_
_Broiled Shad Roe_
*_Anna Potatoes_
_Duckling Braise with Cherries_
_Fresh Asparagus, Swiss_
_Weimar Pudding_
_Coffee_
*_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.
May 22
_Little Neck Clams_
_Parmentier Puree_
_Veal Cutlets_
_Mashed Potatoes_
*_Spinach, Martha_
_Chicory Salad_
_Biscuit Tortoni_
_Coffee_
*_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 ⅓ 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 serve.
May 23
_Potage, a la Monaco_
*_Mackerel, Cold, Vinaigrette_
_Cucumbers, Bechamel Sauce_
_Tomato and Artichoke Salad_
_Monte Carlo Pie_
_Coffee_
*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 ½ 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.
May 24
*_Puree, a l’Indienne_
_Lamb Stew with Dumplings_
_Lettuce, French Dressing_
_Cheese Balls_
_Snow Pudding_
_Coffee_
*_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 ½ lemon, 1
tomato, 1 teaspoon salt, ½ teaspoon red pepper, 1 tablespoon curry
powder, 1 teaspoon curry paste, ½ cup cream, some boiled rice, and 2
quarts of water.
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 soups.
May 25
*_Fish Chowder_
_Cucumber and Tomato Salad_
_Cheese Croquettes_
_Bakewell Pudding_
_Coffee_
*_Fish Chowder_--1 white fish weighing 5 pounds, 4 cups potato dice,
½ cup onion dice, ½ 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.
May 26
*_Turnip Soup_
_Beefsteak and Kidney Pie_
_Potatoes_
_Peas_
_Lettuce Salad_
_Caramel Trifle_
_Coffee_
*_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 1½ 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.
May 27
_Chutney Canapes_
_Roast Sirloin of Beef_
_Franconia Potatoes_
_Summer Squash_
_Olive Salad_
_Strawberry Ice Cream_
*_Genoa Cake_
_Coffee_
*_Genoa Cake_--¼ pound Crisco, and ¼ pound butter. Mix to a cream
with ½ pound sugar, add little mace, stir in gradually yolk of 6 eggs
and ½ beaten whites, 10 ounces flour, beat well for 1 minute, add 1
pound raisins, ¼ 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.
May 28
_Mock Consomme_
_Roast Crown of Lamb, Currant Mint Sauce_
_Potato Balls_
_Peas_
_Asparagus on Toast_
*_Carrot Salad_
_Raspberry Ice Cream_
_Coffee_
*_Carrot Salad_--Scrape, cut into slices and then into fancy shapes,
4 large carrots. Soak in cold water for ½ 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.
May 29
_Raw Clams_
_Chicken Pie_
*_Stuffed Potatoes_
_Broiled Tomatoes_
_Pepper and Cucumber Salad_
_Cheese Fingers_
_Pineapple Jelly_
_Coffee_
*_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, ½ 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.
May 30
_Fruit Soup_
_Breaded Mutton Chops_
_Potatoes_
*_Peas_
_Tomato Mayonnaise_
_Banana Charlotte Russe_
_Assorted Cakes_
_Coffee_
*_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, ½ 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.
May 31
_Milk Soup_
*_Beef Loaf, Brown Sauce_
_Potatoes_
_Tomatoes_
_Radish and Watercress Salad_
_Vanilla Pudding, Jam Sauce_
_Coffee_
*_Beef Loaf_--Mix together 3 pounds chopped raw beef, ¼ 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 sauce.
June 1
_Curried Lobster_
*_Boiled Stuffed Leg of Lamb_
_Potatoes_
_Scalloped Sweet Corn_
_Cherry Salad_
_Frozen Watermelon_
_Coffee_
*_Boiled Stuffed Leg of Lamb_--Have small, tender leg of lamb, and
remove bone. Make forcemeat of ½ pound fresh mushrooms cut in pieces,
½ cup chopped boiled ham, ½ 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 ½ lemon, 1 onion, and few branches of
parsley in it. Serve with currant jelly sauce; that is, 4 tablespoons
butter melted together with ½ tumbler currant jelly and ½ glass white
wine.
June 2
_Green Vegetable Soup_
_Fried Chicken, Virginia Style_
_Cornmeal Bread_
_Broiled Tomatoes_
_Bean Salad_
*_Strawberry Fritters_
_Coffee_
*_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.
June 3
*_Crab Soup_
_Salmon, la Francesca_
_Veal, Roasted_
_Chiffonade Salad_
_Cheese_
_Crackers_
_Tipsy Pudding_
_Coffee_
*_Crab Soup_--Remove cooked meat from 6 hard-shelled crabs and
chop finely. Add 3 cups white stock, ⅔ 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.
June 4
_Boiled Halibut, Lobster Sauce_
_Beef Roll in Jelly_
_Italian Risotto_
*_Fruit Salad_
_Manhattan Pudding_
_Coffee_
*_Fruit 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 ½ 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 cream. Use at once.
June 5
_Grapefruit Cocktail_
*_Roast Duckling, Apple Sauce_
_Rice Fritters_
_Creamed Carrots_
_Macedoine Salad_
_Wafers_
_Cheese_
_Rhubarb Meringue Pie_
_Coffee_
*_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, ½ 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.
June 6
_Hamburg Steak, Maitre d’Hotel_
*_Asparagus_
_Baked Potatoes_
_Lettuce and Radish Salad_
_Strawberry Mousse_
_Lady Fingers_
_Coffee_
*_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 ½
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.
June 7
_Boiled Salmon, Egg Sauce_
_Creamed Potatoes_
_New Peas_
_Dressed Lettuce_
_Cheese_
_Crackers_
*_Chocolate Bread Pudding_
_Coffee_
*_Chocolate Bread Pudding_--¾ cup breadcrumbs, 2 cups scalded
milk, 3 squares melted chocolate, 2 eggs, 1 tablespoon Crisco, salt
to taste, ½ teaspoon vanilla, ¼ cup cold milk, ¾ cup sugar and ½ 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.
June 8
_Veal Cutlet, Brown Gravy_
_Mashed Potatoes_
*_Glazed Carrots_
_Pea Salad_
_Cottage Pudding, Strawberry Sauce_
_Coffee_
*_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.
June 9
_Roast Beef_
_Horseradish Relish_
_Asparagus_
_Franconia Potatoes_
_Bean Salad_
*_Cherry Pie_
_Coffee_
*_Cherry Pie_--1 quart ripe cherries, 1 yolk egg, 3 tablespoons
cream, and ½ 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, ½
teaspoon baking powder, ¼ 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 ¼ inch thick. This makes enough dough for a large
oblong pan.
June 10
_Scotch Broth_
_Cold Roast Beef_
_Creamed Potatoes_
*_String Beans_
_Tomato and Olive Salad_
_Vanilla Ice Cream_
_Crushed Raspberries_
_Coffee_
*_String Beans_--If fresh beans are used pick them over, remove
ends and “strings,” and boil for ½ 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.
June 11
_Vegetable Soup_
_Broiled Steak_
_Stuffed Tomatoes_
_Baked Macaroni_
*_Pear and Pimiento Salad_
_Apricot Blanc-mange_
_Coffee_
*_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.
June 12
_Cream of Tomato Soup_
*_Planked Salmon_
_Potato Balls_
_Fresh Green Peas_
_Lettuce and Cucumber Salad_
_Cheese Bread-Sticks_
_Lemon Pudding_
_Coffee_
*_Planked Salmon_--Have salmon cut in steaks 1½ 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 ¼ 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 planked
salmon.
June 13
_Strawberry Cocktail_
_Roast Lamb, Mint Sauce_
_Mashed Potatoes_
_Carrots and Peas_
*_Cherry Roly Poly_
_Coffee_
*_Cherry Roly Poly_--Roll pastry or a baking powder biscuit dough
very thin, about ⅛ 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: ½ 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.
June 14
_Roasted Little Neck Clams_
*_Salmi of Lamb_
_Fried New Potatoes_
_Boiled Bermuda Onions_
_Individual Strawberry Pies_
_Coffee_
*_Salmi of Lamb_--Cut cold roast lamb in thin slices. Cook 5 minutes 2
tablespoons Crisco with ½ 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.
June 15
_Cream of Pea Soup_
*_Baked Brains_
_Mashed Potatoes_
_Escalloped Asparagus_
_Romaine Salad_
_Greengage Ice Cream_
_Coffee_
*_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
mushroom sauce.
June 16
*_Baked Trout_
_Chicken Epicurean_
_New Potatoes_
_String Beans in Cream_
_Tomato Salad_
_Pineapple Bisque_
_Coffee_
*_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.
June 17
_Brunoise Soup_
_Porterhouse Steak_
_Olives_
_Stuffed Potatoes_
*_Beans_
_Belgian Salad_
_Compote of Cherries_
_Coffee_
*_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.
June 18
_Cream of Celery Soup_
_Stewed Chicken_
_Rice Croquettes_
_Green Peas_
*_Watercress Salad_
_Lemon Jelly_
_Iced Coffee_
*_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.
June 19
_Roast Loin of Mutton_
_Creamed Spinach_
_Baked Potatoes_
_Pineapple Charlotte_
*_Maids of Honor_
_Coffee_
*_Maids of Honor_--Crisco puff pastry, 4 tablespoons sugar, 1
tablespoon ground almonds, 2 eggs, ½ 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.
June 20
*_Cream of Cucumber Soup_
_Grilled Salmon, Mayonnaise Sauce_
_Lamb Cutlets_
_Green Peas_
_Mashed Potatoes_
_Cold Fruit Souffle_
_Coffee_
*_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.
June 21
_Fried Flounders, Lemon Sauce_
*_Beef, a la Mode_
_Cauliflower au Gratin_
_Creamed Potatoes_
_Fruit Chartreuse_
_Coffee_
*_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.
June 22
*_Tournedos of Beef with Olives_
_Braised Lettuce_
_Baked Potatoes_
_Alligator Pear Salad_
_Strawberry Ice Cream_
_Coffee_
*_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.
June 23
_Soup with Marrow Balls_
_Sweetbread Patties_
_Green Peas_
_Saratoga Chips_
_Beet Salad_
*_Raspberry Batter Pudding_
_Coffee_
*_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.
June 24
_Puree of Peas_
_Baked Red Snapper, Tomato Sauce_
_Riced Potatoes_
_Buttered Beets_
_Cabbage Salad_
*_Cup Puddings_
_Coffee_
*_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 ¼ of an hour. Tops should be nicely browned when
done. These puddings are nice either hot or cold.
June 25
_Soup with Bread Balls_
_Fried Spring Chicken, Milk Gravy_
_New Potatoes_
_Asparagus_
_Tomato Mayonnaise_
*_Rhubarb Fanchonettes_
_Coffee_
*_Rhubarb Fanchonettes_--2 pounds rhubarb, 1 cup sugar, ½ 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.
June 26
*_Curried Chicken_
_New Green Peas_
_Young Carrots_
_Macedoine Salad_
_Boiled Custard with Snow Eggs_
_Coffee_
*_Curried Chicken_--Clean and dress a 3-pound chicken and cut in
pieces for serving. Put ⅓ 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.
June 27
_Boiled Salmon, Egg Sauce_
_Boiled Potatoes_
_Peas_
_Cucumber Salad_
*_Almond Pudding_
_Meringues_
_Coffee_
*_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.
June 28
_Cream of Lettuce Soup_
_Bread Sticks_
*_Halibut Ramekins_
_Baked Potatoes_
_Asparagus_
_Ginger Ice Cream_
_Lady Fingers_
_Coffee_
*_Halibut Ramekins_--Flake rather finely 1½ 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.
June 29
*_Beef Croquettes, Brown Sauce_
_Mashed Potatoes_
_Beets_
_Fruit Salad_
_Cheese_
_Crackers_
_Coffee_
*_Beef Croquettes_--Melt 2 tablespoons Crisco, stir in 1 tablespoon
flour, gradually add ½ pint milk, stir till it boils 4 minutes, add
salt and pepper to taste; ½ 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
sauce.
June 30
*_Breaded Veal Cutlets_
_Potatoes_
_Egg Plant_
_Cress, Whipped Cream Dressing_
_Cottage Pudding, Strawberry Sauce_
_Coffee_
*_Breaded Veal Cutlets_--1½ pounds fillet or neck of veal, Crisco
for frying, ½ teaspoon chopped parsley, ¼ 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 ¼ of a pint of hot water, boil up, and strain.
July 1
_Boned Chicken_
_Stuffed Pepper Salad_
_Sliced Tomatoes_
_White and Brown Bread_
*_Ground Rice Pudding_
_Coffee Jelly_
_Fruit_
*_Ground Rice Pudding_--½ cup ground rice, 3 cups milk, 3 eggs, 4
tablespoons sugar, rind ½ lemon, 2 tablespoons Crisco, ¼ 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 to boil.
July 2
_Spanish Veal Balls_
_Summer Squash_
_Buttered Beets_
_Lettuce and Peppergrass Salad_
*_Snow Souffle_
_Iced Coffee_
*_Snow Souffle_--Put 2 tablespoons Crisco and 4 tablespoons potato
flour in pan, stir well together, add ½ cup milk, pinch salt, and stir
till boiling. Remove from fire, add 4 tablespoons sugar, yolks 3 eggs 1
by 1, ½ 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.
July 3
_Roast Lamb_
_New Potatoes_
_Green Peas_
*_Summer Squash_
_Watercress and Cucumber Salad_
_Coffee Ice Cream_
_Lady Fingers_
*_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 ½ tablespoon Crisco. Heat thoroughly before
sending to table.
July 4
_Fruit Cocktail_
_Carrot Soup_
_Radishes_
_Stuffed Shoulder of Veal, Roasted_
_Potato Souffle_
_Green Corn_
_Molded Spinach, French Dressing_
_Washington Ice Cream_
*_Flag Cake_
_Coffee_
*_Flag Cake_--⅔ cup sugar, ½ cup Crisco, ⅔ cup milk, 1⅔ cups
flour, 2 teaspoons baking powder, ½ 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 ¾ of an hour. Decorate with frosting and tiny flags.
July 5
_Iced Pimiento Consomme_
_Small Tenderloins of Beef_
_Molded Potatoes_
*_Corn Cakes_
_Orange, Grapefruit and Romaine Salad_
_Cup Custards_
_Coffee_
*_Corn Cakes_--Make a custard from 2 eggs well beaten, ½ cup milk,
½ tablespoon Crisco, and ½ tablespoon sugar; beat into this ¾ of cup
of canned corn. Sift together twice, ⅞ cup of flour, 1 tablespoon
baking powder, and ½ 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.
July 6
_Clam Bisque_
_Lamb Chops_
_Escalloped Corn_
_Creamed Sweet Potatoes_
_German Salad_
*_Cheese Drops_
_Strawberry Bavarian Cream_
_Coffee_
*_Cheese Drops_--Add to 3½ tablespoons flour, 2 tablespoons melted
Crisco, and blend together until smooth. Remove from fire, add 4
tablespoons grated cheese, ¼ 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 salad
course.
July 7
_Beef Broth with Vermicelli_
*_Baked Bluefish_
_Cucumbers, French Dressing_
_Mashed Potatoes_
_Buttered Bermuda Onions_
_Heavenly Hash_
_Coffee_
*_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.
July 8
_Iced Bouillon_
_Broiled Chicken_
_Mashed Potatoes_
_New Peas_
_Tomato Mayonnaise_
*_Red Raspberry Shortcake, Hot Marshmallow Sauce_
_Coffee_
*_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 ¾ of an inch of
biscuit around sides. Spread inside cake with butter, fill with crushed
raspberries, which have been standing ½ 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: ½ pound
marshmallows, ½ cup confectioners’ sugar, and ½ 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.
July 9
_Sardines and Lemon_
_Olives_
_Radishes_
_Cold Roast of Lamb, Mint Sauce_
_Creamed Potatoes_
_Peas_
_Endive and Cheese Salad_
*_Cherry Souffle_
_Iced Tea_
*_Cherry Souffle_--4 tablespoons flour, 2 tablespoons Crisco, ½
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 ½ an inch of boiling water. Put lid on
saucepan and steam gently ¾ hour. Turn out, send to table with jam
sauce round.
July 10
_Clam Broth_
*_Chicken Croquettes_
_Peas_
_Buttered Rolls_
_Mayonnaise of Lettuce and Tomatoes_
_Tutti Frutti Ice Cream_
_Macaroons_
_Coffee_
*_Chicken Croquettes_--2 cups cooked chicken, ½ teaspoon salt, ¼
teaspoon celery salt, 1 teaspoon lemon juice, ½ 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.
July 11
_Roast Beef_
_Yorkshire Pudding_
_Potato Croquettes_
_String Beans_
_Lettuce, French Dressing_
*_Fruit Pancakes_
_Coffee_
*_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 ½
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 serve.
July 12
_Cottage Pie_
_New Stringless Beans_
_Olive Salad_
_Cheese Beignets_
*_Apricot Pudding_
_Iced Coffee_
*_Apricot Pudding_--Put 1 pint milk into saucepan, add two tablespoons
Crisco, and bring to boiling point. Mix ½ cup cornstarch with ½ cup
milk and stir slowly into boiling milk, add ½ 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 ½ cup pork and ½ 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_--½ cup breadcrumbs, 1 teaspoon Crisco, ¼ teaspoon
mustard, 1 cup grated cheese, 1 egg, ½ 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, ½ teaspoonful salt, and 1 cup Crisco; rub
well together, add ½ 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, ½ cup milk, ½ cup Crisco, 2¼ cups
flour, 3½ 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, ½ 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
½ cup of water, 2 cups milk, season with salt and pepper, add ¼ 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, ½ teaspoon salt, ¼
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 ½ cup water to
boiling point, then add ½ 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_
*_Pop Overs_
_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 ½
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 1½ cups of stock, with 1 cup stewed
and strained tomato, over fire. When boiling add 1 cup well-washed
or blanched rice and ½ teaspoon salt; stir lightly with fork,
occasionally, until liquor is absorbed. Then add ½ 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 Pot Pie_
_Summer Squash_
_Mashed Potatoes_
_Dressed Cucumbers_
_Raspberry Float_
*_Cushion Cake_
_Iced Coffee_
*_Cushion Cake_--Cream 1 cup Crisco with ½ cup sugar, add 2 well
beaten eggs, and ½ cup milk. Sift 2 cups flour, 2 teaspoons baking
powder, and ½ 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, ½ teaspoon cloves, 1 teaspoon cinnamon,
and ¼ 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, ½ cup sugar, 1 cup
flour, 1 teaspoon baking powder, 1 well beaten egg, ½ 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,
½ cup flour, 2 eggs, ½ 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 ½ 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 ½ 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, Chiffonade 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, ½ 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 ½ 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 ¼ 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, ⅛ teaspoon salt, and ½ 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 4½ 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 1½ 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 ¼ cup Crisco. Add ½ cup soft, stale breadcrumbs,
¼ 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, sail 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, 1½ tablespoons cornstarch, 5 powdered
macaroons, 18 glace cherries, 1 piece of lemon peel, and ½ 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 ½ cup milk. Heat 2 cups
milk in double boiler, add 2 tablespoons cornstarch moistened with 1
well beaten egg, 1 teaspoon Crisco, ½ teaspoon salt, and macaroons.
Cook for 20 minutes, remove from fire, add ½ teaspoon vanilla extract.
Turn into Criscoed and sugared pudding dish, sprinkle ½ 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 1½ teacups grated chocolate smoothly in 1 cup milk, add
it to Crisco mixture, with 2 cups cakecrumbs, 1 teaspoon vanilla, ½
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 ¾ cup Crisco with 1½ cups sugar, add 4 well
beaten eggs, 1 cup milk, sift in 3 cups flour, ¾ teaspoon salt, ½
cup cornstarch, 2 teaspoons baking powder, and add 2 teaspoons lemon
extract. Turn into Criscoed and floured cake tin and bake for 1½ 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 ½ 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 2½ cups cold boiled potato
cubes with salt and white pepper to suit taste. Melt 1½ tablespoons
Crisco; add 1 tablespoon flour and ½ 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 ½ cup cream until stiff, add
1 teaspoon melted Crisco, ½ 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, ½ pint
milk, ½ 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 ½ cup Crisco with ½ 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 ½
teaspoon vanilla, pour into platter, bake 30 minutes in hot oven. Beat
up whites of eggs, add pinch salt, 1 tablespoon sugar, and ½ 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 ½ cup flour, when smooth stir in 1 cup milk, 4 tablespoons
sugar, 1 teaspoon vanilla extract, ½ 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 1½ cups flour and 1½ teaspoons baking powder.
With tips of fingers work into flour 1 tablespoon Crisco, and when well
mixed add ½ cup milk.
Peel and slice 4 peaches, and mix with ¾ 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 ¾ 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 ½
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 pastry on basin; roll out a piece of pastry
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 ½ cup cleaned currants. Cream ½ cup Crisco with
1 cup sugar, then add 3 well beaten eggs, 3 cups flour, 1½ teaspoons
baking powder, and ½ 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 ½ teaspoon salt, ¼ 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, ¼ 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
¼ 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 ½ 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 ½ pound soft
American cheese and ½ 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, ¼ 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
1½ 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 ⅔ cup Crisco with 1 cup sugar, add 3 well
beaten eggs, ½ cup sour cream, 1 teaspoon soda, 2 cups flour, ½ glass
strawberry preserves, 1 teaspoon cinnamon, ½ teaspoon each cloves,
½ teaspoon nutmeg, and ½ 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, ½ 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 1½ 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 ½ 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 ½ 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 ½ 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 ¼
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 ½ cup Crisco with ½ cup sugar, and ½
teaspoon salt, and 2 eggs beaten with ½ cup sugar, 1 teaspoon lemon
extract, 1 cup milk, 2½ cups flour, and 2½ teaspoons baking powder.
Beat 2 minutes and turn into Criscoed and floured cake tin. Bake in
moderate oven for ¾ 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 ½ cup sour cream, 2
tablespoons Crisco and add them to boiled vinegar. Stir over fire till
boding, add 1 teaspoon salt and ¼ teaspoon pepper, pour over cabbage,
and it is ready to serve when very cold.
September 25
_Broiled Butterfish_
_Fried Potatoes_
_Cucumber Salad_
_Cheese Balls_
*_Bread Pudding with Cherries_
_Coffee_
*_Bread Pudding with Cherries_--Soak ½ pound bread in cold water
till soft. Press out water and beat out any lumps with fork. Add 2
tablespoons Crisco, 2 tablespoons sugar, ½ teaspoon vanilla extract,
and ¼ 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 1½ 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 ½ 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 ½ 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 ½ 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, ½ cup Crisco, 1 egg, 2 tablespoons
sugar, and ½ 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 ½ 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 an 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 ¼ 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 ¼ pound cheese with 3 tablespoons
Crisco, ½ 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, ½ teaspoon salt, 2 egg yolks, ¾
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, ⅔ 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 ½ 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, ½ 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 ¼ inch thick; then
into strips 1½ 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 ½ cup Crisco with ⅔ cup sugar, add 2
well-beaten eggs, ¾ cup milk, 2 cups flour, ½ 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 ½ cup sugar with 2 tablespoons cornstarch, and ¼
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 ½ a lemon, and ½ 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 ½ 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 ¼ 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, ½ 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_
*_Dominion Apple Cake_
_Coffee_
*_Dominion 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 ½ 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, ½ green pepper with seeds removed, 2 sprigs parsley,
add ½ tablespoon Crisco. Spread paste inside each smelt. Close fish
together, sprinkle with salt, moisten with melted Crisco and broil over
clear fire.
October 16
_Poëled Fowl, Cranberry Sauce_
_Mashed Potatoes_
_Cauliflower au Gratin_
_Tomato and Green Pepper Salad_
_Macaroon Custard_
*_Queen Cakes_
_Coffee_
*_Queen Cakes_--½ cup sugar, ½ cup Crisco, ½ teaspoon salt, 3
eggs, ¼ cup currants, ¼ cup glace cherries (cut in dice), grate nutmeg,
thin rind ½ 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, ½ 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 1¼ hours.
October 19
_Lamb Cutlets, Morland Style_
*_Artichokes_
_Riced Potatoes_
_Celery Salad_
_Crackers_
_Cheese_
_Peach Melba_
_Coffee_
*_Artichokes_--Select some small artichokes, trim them and put in
earthenware stewpan containing some hot Crisco. Season with salt and
pepper and cover stewpan, leaving to cook for about 10 minutes. Then
add for each 1 dozen artichokes, 1 pint canned peas and 1 shredded
lettuce. Cover once more and cook gently without moistening, the
moisture of lettuce and peas sufficing.
October 20
_Canteloupes_
_Young Chickens, Roasted_
_Stuffed Tomatoes_
*_Grilled Potatoes_
_Apple and Nut Salad_
_Fruit Cup_
_Coffee_
*_Grilled Potatoes_--Cut cold boiled potatoes into ½ inch slices
lengthways, dip in melted Crisco, sprinkle with chopped olives, pour
over a little melted Crisco and send to table.
October 21
*_Giblet Soup_
_Spiced Shoulder of Mutton_
_Brussels Sprouts_
_Mashed Potatoes_
_Prune Mold_
_Coffee_
*_Giblet Soup_--Scald and cut up 1 set of giblets--these include
the neck, gizzard, liver, and heart of any fowl, put them into a pan
with 1 quart stock or water, 1 whole onion stuck with cloves, and the
grated rind of ½ a lemon. Simmer for 3 hours and strain. Peel and slice
2 onions and fry them in 3 tablespoons melted Crisco when brown, stir
in 1 tablespoon flour and fry it brown, add the stock and stir till
boiling, put back the giblets, season with salt and pepper, 1 grated
carrot and simmer for 30 minutes.
October 22
*_Okra Soup_
_Curried Mutton_
_Rice_
_Stewed Celery with Egg Sauce_
_Asparagus Salad_
_Pear Fritters_
_Coffee_
*_Okra Soup_--Cut into pieces 2½ cups okra, slice 1 onion, slice 1
carrot, slice 1 turnip, three tomatoes skinned and sliced, 1 cup beans,
1 can peas, dice 2 stalks celery and chop 3 tablespoons parsley.
Melt 3 tablespoons Crisco in a saucepan, add onion, carrot, turnip,
beans, and cook 15 minutes, add okra, celery, and 5 cups water, cook
slowly for 1½ hours, add seasoning of salt, pepper and red pepper,
tomatoes, corn and peas and simmer for 40 minutes. If too thick, thin
with stock. Serve hot.
October 23
*_Haricot of Veal_
_Baked Tomatoes_
_Russian Fish Salad_
_Date Souffle_
_Coffee_
*_Haricot of Veal_--Cut 2 pounds fillet of veal into small pieces
of uniform shape and size, and fry till a light brown in hot Crisco.
Add 2 tablespoons flour blended with 2 tablespoons melted Crisco.
Season with salt and pepper, cover with 1 pint stock or water, and
let simmer, covered closely, till veal is done and till stock is well
cooked away. Take up, arrange in circle on dish, and in center put Lima
beans, boiled and reheated in plenty of Crisco.
October 24
_Roast Pork, Apple Sauce_
_Browned Parsnips_
_Glazed Sweet Potatoes_
_Porcupine Salad_
*_Black Cap Pudding_
_Coffee_
*_Black Cap Pudding_--Mix ¼ cup currants, with 3 tablespoons
sugar, ½ teaspoon salt, 1¼ cups flour sifted with 1 teaspoon baking
powder, ½ teaspoon grated nutmeg, 2 tablespoons Crisco, 2 well beaten
eggs, and 2 cupfuls milk, and beat well together. Crisco a pudding
mold, sprinkle in some currants, pour in mixture, cover with greased
paper and steam for 2 hours. Serve with milk.
October 25
_Wild Duck with Mushrooms_
*_Stuffed Egg Plant_
_Apple and Cucumber Salad_
_Almond Pudding_
_Hot Cheese Denises_
_Coffee_
*_Stuffed Egg Plant_--Parboil 1 egg plant and cut in halves.
Scrape out some of the inside and chop some cold cooked meat with 2
tomatoes, 1 onion, and 2 green peppers. Then mix with 1 beaten egg, 1
tablespoon Crisco, and salt and pepper to taste. Fill halves with this
mixture; sprinkle with breadcrumbs and tiny bits of Crisco, put in
baking dish with little stock or water, and bake.
October 26
_Mock Pigeon, Espagnole Sauce_
*_Scalloped Pumpkin and Rice_
_Baked Sweet Potatoes_
_Combination Salad_
_Honeycomb Pudding_
_Coffee_
*_Scalloped Pumpkin and Rice_--In Criscoed fireproof dish arrange
layer of stewed pumpkin, cover with layer of boiled rice, then layer
of white sauce, proceed until ingredients are used. Cover with crumbs,
dot with Crisco and bake until browned on top. To cook pumpkin, cut in
two, scrape out the interior, pare and cut into small pieces. Steam and
cook till tender. Rub through a sieve, add 2 tablespoons Crisco, season
with salt, pepper, and paprika.
October 27
_Noisettes of Mutton_
_String Beans_
_Latticed Potatoes_
_French Salad_
*_Chestnut Dainty_
_Coffee_
*_Chestnut Dainty_--Boil 1 pound of Italian chestnuts 15 minutes;
then remove shells and skins, and put back to boil until tender, with
1 cup of milk and 1 teaspoon Crisco, on the back part of range until
soft enough to rub through a sieve. Crisco a mold well and line thickly
with pulp, then add layer of apple sauce colored pink with currant
jelly; then another layer chestnuts and again a layer of apple sauce.
Over this squeeze some lemon juice, and bake in quick oven. Turn out on
platter, and surround with whipped cream, colored with little currant
jelly.
October 28
_Shrimp Canapes_
_Roast Mutton, Onion Sauce_
*_Celeriac_
_Sweet Potatoes_
_Corn Salad_
_Pumpkin Pie_
_Coffee_
*_Celeriac_--Well wash and peel the celeriac. Cut them in quarters
and boil in boiling salted water until quite tender. Drain well and
arrange in a hot dish and pour egg sauce over them.
For egg sauce, blend 2 tablespoons Crisco with 2 tablespoons flour, add
1 cup milk and stir till boiling, add seasoning of salt and pepper and
boil for 8 minutes, stirring all the time, then add 2 hard-cooked eggs
rubbed through a sieve, mix well and serve.
October 29
_Cream of Spinach Soup_
_Baked White Fish, Caper Sauce_
_Rice Croquettes_
_String Beans_
_Celery_
_Boiled Dressing_
*_Chestnut Tartlets_
_Coffee_
*_Chestnut Tartlets_--Boil and mash 1 pint chestnuts, add ¼ cup
each creamed Crisco and cream, 1 beaten yolk, ¼ cup powdered sugar,
little salt, and 1½ cups milk. Cover inverted small tartlet tins with
Crisco pastry, bake, and fill with mixture, and bake again.
October 30
_Brussels Sprout Soup_
*_Rabbit, a la Marengo_
_Parisian Potatoes_
_Braised Celery_
_Lettuce, French Dressing_
_Prune and Rice Meringues_
_Coffee_
*_Rabbit, a la Marengo_--Cut up 1 rabbit into neat joints. Melt ½
cup Crisco in saucepan, put in rabbit and fry it quickly till browned,
add 2 chopped small onions, and fry for a few minutes, pour off any fat
into another pan, add to rabbit 1 cup brown sauce, 2 chopped tomatoes,
8 button mushrooms, seasoning of salt, pepper, and paprika. Put on lid
and simmer gently 1 hour. Arrange rabbit on hot dish, put mushrooms in
heaps round with thin lemon slices, season gravy and pour it over.
October 31
_Clear Soup_
*_Braised Duck with Turnips_
_Riced Potatoes_
_Spinach_
_Orange Salad_
_Goblin Cakes_
_Nuts_
_Candies_
_Custard Souffle, Vanilla Sauce_
_Coffee_
*_Braised Duck with Turnips_--Wash and cut 2 carrots, 2 stalks
celery, 2 turnips, 1 onion in large pieces, put them in pan, on these
place 4 slices ham, then 1 duck trussed for roasting, 1 bunch parsley,
2 cups water, dust nutmeg, pepper, and salt. Lay Criscoed paper over
top, then lid, and simmer 1 hour or till duck is tender.
Melt 3 tablespoons Crisco in a pan, add 1 dozen small peeled turnips
and toss till they are golden color. When duck is cooked, remove
strings and skewers. Put on hot dish, and arrange turnips round. Season
gravy and strain over duck.
November 1
_Irish Stew_
_Baked Rice_
_Lima Beans_
_Macedoine Salad_
*_Chocolate Cream Pie_
_Coffee_
*_Chocolate Cream Pie_--2 squares chocolate, ¼ cup cornstarch, 1
teaspoon Crisco, 1 pint milk, 2 egg whites, ½ cup sugar, 3 egg yolks,
¼ teaspoon salt, and 1 tablespoon vanilla. Melt chocolate, add sugar,
cornstarch, egg yolks, salt, Crisco and milk. Cook in double boiler
till thick, stirring constantly; flavor with vanilla. Pour into a baked
pie crust shell, cover with meringue made by beating egg whites till
stiff and adding 2 tablespoons sugar; brown in oven and serve cold.
November 2
_Baked Rolled Fillets of Fish, Bechamel_
_Sauce_
_Cucumber Salad_
_Yeast Rolls_
*_Roast Guinea Chickens, Guava Jelly_
_Rice Croquettes_
_Scalloped Egg Plant_
_Pear and Celery Salad_
_Lemon Sherbet_
_Sponge Cake_
_Coffee_
*_Roast Guinea Chickens_--Put 2 tablespoons Crisco in each of
the birds, this prevents them getting dry. Slit 2 slices bacon once
or twice then tie over breasts of birds, which should be trussed for
roasting. Wrap them in Criscoed paper and bake in a quick oven for 30
minutes, baste well and frequently; for the last 8 minutes remove paper
and bacon; sprinkle with a little flour, salt and pepper, baste well,
and let brown. Serve on hot dish, garnished with rolls of bacon. Hand
with it gravy, bread sauce, and guava jelly.
November 3
_Celery Soup_
*_Casserole of Lamb_
_Sweet Pickle_
_Creamed Onions_
_Mashed Potatoes_
_Cabbage Salad_
_Caramel Ice Cream_
_Coffee_
*_Casserole of Lamb_--2½ pounds loin of lamb, ½ cup rice, 2 cups
good gravy, 1 blade mace, ½ cup Crisco, 2 egg yolks, salt and pepper,
and a little grated nutmeg. Half roast loin of lamb, and cut it into
steaks. Boil rice in boiling salted water for 10 minutes, drain it, and
add to it gravy with nutmeg and mace; cook slowly until rice begins to
thicken, remove it from fire, stir in Crisco, and when melted add yolks
of eggs well beaten; Crisco a casserole well, sprinkle steaks with salt
and pepper, dip them in melted Crisco, and lay them in Criscoed dish;
pour over gravy that comes from them, add rice and simmer for ½ an hour.
November 4
_Tomato Soup_
*_Steamed Cod, Parsley Sauce_
_Roast Ribs of Beef, Horseradish Sauce_
_Colcannon_
_Potatoes_
_Charlotte Russe_
_Coffee_
*_Steamed Cod_--Wipe 4 cod steaks dry, and sprinkle with salt,
pepper, lemon juice, and melted Crisco on under side; lay on Criscoed
platter, put another Criscoed platter over; set on top of saucepan of
boiling water, and steam ¾ of an hour, or until fish begins to leave
bones. Serve with parsley sauce.
For parsley sauce. Blend 2 tablespoons Crisco with 2 tablespoons flour
in a pan over the fire, add 1 cup milk and stir till boiling, season
with salt, pepper and red pepper, and stir and cook for 10 minutes,
then add 1 tablespoon chopped parsley, and serve.
November 5
_Ham Timbales, Cheese Sauce_
_Paprika Potatoes_
_Spinach_
_Apple and Celery Salad_
*_Cocoanut Pudding_
_Coffee_
*_Cocoanut Pudding_--1 cup scalded milk, ¾ cup soft breadcrumbs, ½
cup grated cocoanut, 2 egg yolks, 1 tablespoon Crisco, ½ cup cocoa, ½
cup sugar, 1 teaspoon lemon juice, 2 egg whites, and ¼ teaspoon salt.
Soak bread in scalded milk until soft. Add cocoanut, sugar, cocoa,
Crisco, lemon juice and salt; beat well; add yolks eggs beaten, cut and
fold in stiffly-beaten whites. Turn into Criscoed pudding dish and bake
in moderate oven 30 minutes. Serve hot or cold.
November 6
_Roast Duck_
_Egg Plant Croquettes_
_Peppers Stuffed with Rice_
_Canned Pears on Lettuce, with Mayonnaise_
*_Brown Bread Souffle_
_Coffee_
*_Brown Bread Souffle_--Melt 2½ tablespoons Crisco, add ½ cup
milk, ½ cup cream, 2 cups brown breadcrumbs, ¼ teaspoon salt, and
grated rind 1 lemon; let boil 2 minutes, stirring well, remove pan from
fire, add 4 tablespoons sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla
extract, and when cool, beaten yolks 4 eggs. Beat egg whites stiffly
and add them lightly. Pour mixture into Criscoed tin, cover with
Criscoed paper and steam gently 1 hour. Serve hot with sweet sauce.
November 7
_Corned Beef_
*_Cabbage, a la Creme_
_Potatoes_
_Olive Salad_
_Hasty Pudding_
_Cocoanut Cakes_
_Coffee_
*_Cabbage, a la Creme_--Trim and wash 1 cabbage, then boil in
boiling salted water, adding 1 peeled onion stuck with 2 cloves. When
tender take out onion and drain cabbage. Either chop finely or rub
through a sieve. Melt 1 tablespoon Crisco in pan, put in cabbage, stir
it well, add 3 tablespoons cream gradually, salt and pepper to taste.
When thoroughly hot, pile in hot dish, and garnish with sippets fried
bread or toast.
November 8
_Cold Corned Beef_
_Baked Potatoes_
_Pickled Beets_
_Cauliflower Salad_
_Cheese Wafers_
*_Golden Pudding_
_Coffee_
*_Golden Pudding_--Line and ornament small pudding dish with puff
pastry. Beat 2 tablespoons Crisco with 4 tablespoons sugar till creamy,
add 4 tablespoons cakecrumbs, yolks 3 eggs beaten with ½ cup milk, ½
teaspoon salt, grated rind and strained juice 2 oranges. Pour into
pudding dish, and bake 40 minutes. Whip up egg whites to stiff froth,
stir in 3 tablespoons sugar, few drops yellow color, 1 teaspoon orange
extract, and pile on top of pudding. Put back in oven to brown.
November 9
_Broiled Steak_
_Mashed Potatoes_
_Spinach with Butter Sauce_
_Escarole Salad_
*_Cheese Fondue_
_Coffee_
*_Cheese Fondue_--2 tablespoons flour, ½ cup grated cheese, 1
tablespoon Crisco, 2 eggs, salt, pepper and red pepper, and ½ cup milk.
Melt Crisco, add flour, then milk gradually. Stir till they boil, cool
a little, add cheese and yolks and seasonings. Fold in whites stiffly
beaten. Pour into a Criscoed souffle tin. Bake 20 minutes in hot oven.
Fold a napkin round and serve hot.
November 10
_Haddock au Gratin_
*_Venison Cutlets_
_Hashed Browned Potatoes_
_Oyster and Celery Salad_
_Marrons, a la Creme_
_Coffee_
*_Venison Cutlets_--Trim venison cutlets in usual way. Put 4
tablespoons Crisco in saute pan and when hot put in cutlets, seasoned
with salt and pepper, fry till brown. Then take out cutlets, put into
pan ½ tumbler currant jelly to melt, add 2 tablespoons Crisco with ½
teaspoon salt, and serve separately with cutlets.
November 11
*_Baked Scallops in Shells_
_Chicken Souffle_
_Fried Celery_
_Latticed Potatoes_
_Watercress and Green Pepper Salad_
_Meringues Glaces_
_Coffee_
*_Baked Scallops in Shells_--Take desired quantity of fresh
scallops--1 pint or 1 quart, and cook them in little white wine until
done. Drain, cut in quarters, and add to them ½ their quantity of
minced onion fried until tender, but not brown. Moisten with white
sauce, season with red pepper and salt, heap high in scallop shells,
cover with breadcrumbs moistened in melted Crisco, and brown in hot
oven. Garnish with lemon slices and parsley.
November 12
_Hamburg Steak Balls_
_Mashed Potatoes_
_Fried Parsnips_
_Apple and Celery Salad_
*_Baked Indian Pudding_
_Coffee_
*_Baked Indian Pudding_--3½ quarts milk, 3 tablespoons cornmeal,
½ pint molasses, 3 tablespoons Crisco, 1 teaspoon salt, 1 teaspoon
cinnamon, and ½ teaspoon ginger. Boil 1 quart milk; add to it molasses,
Crisco, salt, and spices, and lastly meal stirred smooth with little
cold milk; scald whole together, and turn into a well Criscoed baking
dish. When it begins to crust over, stir it all up from bottom, and
add 1 pint of cold milk. Repeat process every ½ hour, or oftener if
pudding browns too fast, till 5 pints are used; then let it bake till
done--6 hours in all. Serve hot with sauce of grated or granulated
maple sugar stirred into rich cream, and kept very cold till needed.
November 13
_Lamb Cutlets_
_Potatoes_
*_Curried Lima Beans_
_Tomato Salad_
_Cheese Fritters_
_Benedictine Jelly_
_Coffee_
*_Curried Lima Beans_--Chop 1 onion finely and fry it for a few
minutes in 2 tablespoons Crisco, add 1 tablespoon curry powder, 1
teaspoon salt, 1 teaspoon flour, 1 teaspoon lemon juice, and 1 cup
water, allow to cook slowly for 20 minutes, then add 1½ cups cooked
lima beans, mix well and serve hot.
November 14
_Cream of Tomato Soup_
*_Nut Roast, Piquante Sauce_
_Sweet Potatoes_
_Fried Egg Plant_
_Lettuce Salad_
_Baked Quinces_
_Gingerbread_
_Coffee_
*_Nut Roast_--½ cup lentils, ½ cup shelled roasted peanuts, ½
tablespoon Crisco, ½ cup toasted breadcrumbs, ½ teaspoon salt, ½
saltspoon pepper and milk. Soak lentils over night; in morning drain,
cover with fresh water and bring to boil. Drain again; and put in fresh
water and cook until tender. Drain once more; throw away water and
press lentils through colander. Add nuts, either ground or chopped,
Crisco, breadcrumbs, seasoning and milk sufficient to make mixture
consistency of mush. Put into Criscoed baking dish; bake in moderate
oven 1 hour; turn out on heated platter; garnish with parsley or
watercress and serve with Piquante sauce.
Vegetarian
November 15
_Sweet Potatoes au Gratin_
_Corn, a la Southern_
*_Raisin and Nut Bread_
_Apples Stuffed with Celery_
_Caramel Custards_
_Coffee_
*_Raisin and Nut Bread_--1 egg, ¾ cup sugar, 1½ cups milk, 1
teaspoon salt, 3 cups flour, 2 teaspoons baking powder, 2 tablespoons
Crisco, ½ cup raisins, and 1 cup chopped walnut meats. Beat egg with
sugar; add sifted flour, baking powder and salt alternately with milk;
last add Crisco, melted, and walnuts. Bake in deep pan in slow oven 45
minutes.
November 16
_Cream of Corn Soup_
_Roast Turkey, Giblet Sauce_
_Mashed Potatoes_
_Creamed Onions_
_Melon Mangoes_
_Cheese Fingers_
*_Apple Strudel_
_Coffee_
*_Apple Strudel_--Sift 2 cups flour with ½ teaspoonful salt and
1 teaspoon sugar. Add gradually 1 cup lukewarm water, and knead until
dough does not stick to hands. Roll dough as thin as possible on
floured board. Place clean tablecloth on table, put rolled out dough on
it and pull carefully with fingers to get thin as possible. Mix 4 cups
chopped apples with 1 cup sugar, 1 tablespoon cinnamon, 1 cup seeded
raisins, and 1 cup currants. Spread over dough, and spread little
Crisco over apples. Take cloth in both hands, and roll strudel over and
over like roly poly. Roll strudel into Criscoed baking pan and bake in
hot oven until brown.
November 17
*_Stewed Rabbit_
_Glace Potatoes_
_Baked Onions_
_Jellied Baked Beans_
_Cranberry Bavarian Cream_
_Coffee_
*_Stewed Rabbit_--Melt 4 tablespoons Crisco in saucepan; joint
rabbit and fry quickly in Crisco, then fry 1 sliced onion until
browned, stir in 2 tablespoons flour and brown flour; now add
gradually 2 cups water and stir till smooth, when boiling add salt,
pepper, and paprika to taste, and 2 tablespoons chopped parsley; simmer
slowly 1½ hours. Dish and strain over gravy.
November 18
_Julienne Soup_
_Toast Points_
_Stuffed Hearts_
_Pickles_
_Browned Potatoes_
_Baked Squash_
*_Almond and Apple Pudding_
_Coffee_
*_Almond and Apple Pudding_--Pare and core 6 apples, chop
into small pieces and sprinkle with ½ cup sugar. Have ready 2 cups
breadcrumbs, soaked in ½ cup milk to which 1 tablespoon melted Crisco
has been added. Beat 2 eggs till light, add to them grating of nutmeg,
a pinch of cinnamon and good pinch of salt. Mix apple with soaked
breadcrumbs, then eggs, and lastly 2 dozens blanched almonds chopped
fine. Thin with ½ cup milk, then pour into Criscoed tin and bake. Serve
with sweetened cream.
November 19
_Spare Ribs Stew_
_Rice Croquettes_
_Waldorf Salad_
_Cheese Biscuits_
*_Cranberry Pudding_
_Coffee_
*_Cranberry Pudding_--Cream ½ cup Crisco with 1 cup sugar, add 3
eggs well beaten, ½ cup milk, 3½ cups flour, 2 teaspoons baking powder,
½ teaspoon salt, and ½ teaspoon almond extract, then stir in 1½ cups
cranberries, turn into Criscoed mold, cover with greased paper and
steam 4 hours. Serve with milk.
November 20
_Oyster Croquettes_
*_Stuffed Lamb Chops_
_Chestnut Puree_
_Mashed Potatoes_
_Egg Plant Fritters_
_Kumquat and Endive Salad_
_Stewed Figs_
_Coffee_
*_Stuffed Lamb Chops_--Wipe 6 French chops, cut 1½ inches thick.
Split meat in halves, cutting to bone. Cook 2½ tablespoons Crisco and
1 tablespoon chopped onion 5 minutes; remove onion, add ½ cup chopped
mushroom, and cook 5 minutes; add 2 tablespoons flour, 3 tablespoons
stock, 1 teaspoon chopped parsley, ¼ teaspoon salt, and few grains red
pepper. Spread mixture between layers of chops, press together lightly,
wrap in Criscoed paper cases, and broil 10 minutes. Serve with chestnut
puree.
November 21
_Baked Boned White Fish_
_Bread Dressing, Drawn Butter Sauce_
_Stewed Tomatoes_
_Mashed Potatoes_
*_Date Pudding_
_Coffee_
*_Date Pudding_--Clean, stone, and chop 1 pound dates, add 1 cup
English walnut meats, broken in pieces, ½ cup flour, 1 teaspoon baking
powder, and ½ teaspoon salt. Beat up 4 egg whites to stiff froth, then
fold in ½ cup sugar, add beaten egg yolks, ½ tablespoon melted Crisco
and date mixture. Turn into Criscoed tin and bake in moderate oven 30
minutes. Cut in squares and serve cold with whipped cream.
November 22
*_Fried Smelts, Sauce Tartare_
_Roast Chicken_
_Creamed Chestnuts_
_Canned Stringless Beans_
_Orange and Romaine Salad_
_Mint Ice Cream_
_Coffee_
*_Fried Smelts_--Clean, trim the fins, and remove gills; wipe very
dry, roll in flour, brush over with beaten egg, roll in crumbs and fry
in hot Crisco until crisp; drain on soft paper, dish on lace paper in a
heap, and garnish with fried parsley, serve with sauce tartare. Smelts
make a nice garnish for many fish dishes, the tails drawn through the
eyes, dressed as above, and fried.
November 23
_Bisque of Clams_
_Boiled Fish, Hollandaise Sauce_
_Potatoes_
_Baked Parsnips_
_Celery Salad_
*_Italian Fritters_
_Coffee_
*_Italian Fritters_--1 egg, 1 cup milk, grated rind 1 lemon, 2
tablespoons Crisco, 5 slices stale cake, ½ teaspoon powdered cinnamon,
sugar and few grains salt. Cake should be about a ¼ of an inch thick,
not less. Cut out into oval or round shapes with cutter. Beat egg, mix
with milk, lemon rind, salt, and about 1 teaspoon sugar. Lay slices of
cake in this custard until they are soft, but not crumbly; time will
depend upon how stale cake is. Heat ½ Crisco in frying pan, lift few
pieces of cake up carefully and lay them in hot Crisco. Brown 1 side,
then turn them over and brown other side also. Add some pieces of
Crisco as required. Mix cinnamon with 2 teaspoons sugar and sprinkle
some of these over each fritter. Serve with hard sauce.
November 24
_Cannelon of Beef_
_Creamed Cabbage_
_Franconia Potatoes_
_Cranberry Salad_
_Cheese Wafers_
*_Baba with Syrup_
_Coffee_
*_Baba with Syrup_--Sift 3 cups flour and ½ teaspoon salt into a
basin, add 1 yeast cake dissolved in ½ cup lukewarm milk; make well
in center of flour, pour in 5 beaten eggs, mix with the hand for 5
minutes. Put it into Criscoed basin, spread over with ½ cup Crisco,
cover and put in warm place until it has risen to twice its original
size. Knead until elastic, add 1 tablespoon sugar, 2 tablespoons
currants, 2 tablespoons sultana raisins, knead again. Turn into large
Criscoed mold. It should not be more than half full. Allow to rise to
top of tin, then bake in moderate oven for 30 minutes. Turn out and
pour syrup over it. To make syrup, boil two cups of water with ¼ cup
sugar for 10 minutes, then add 2 tablespoons apricot jam and boil 5
minutes. Strain, add 1 wineglass rum and bring to boiling point.
November 25
_Quick Beef Soup_
_Panned Chicken, Brown Sauce_
_Curried Rice_
_Creamed Carrots_
_Tomato Salad_
*_Baked Macaroni Pudding_
_Coffee_
*_Baked Macaroni Pudding_--1 pint milk, 4 long sticks macaroni,
1 egg, 2 tablespoons sugar, nutmeg, 1 tablespoon Crisco, and salt to
taste.
Break macaroni into ½ inch lengths. Boil milk, shake in macaroni and
salt and boil it very slowly for ½ an hour, or until quite tender, and
keep it well stirred during cooking. Thickly Crisco a pudding dish and
beat up egg. Add sugar and Crisco to macaroni, let it cool a little,
then pour in egg and mix it well. Grate little nutmeg on top and bake
pudding very slowly until top is delicately browned.
November 26
_Pea Soup_
_Boiled Tongue, Raisin Sauce_
_Rice Balls_
_Stewed Celery_
_Tomato and Cress Salad_
*_Graham Pudding_
_Coffee_
*_Graham Pudding_--Mix 2 cups graham flour, ½ teaspoon salt, 2
tablespoons Crisco, 1 teaspoon each cinnamon, ginger, cloves, and
nutmeg, 1 cup currants, 1 cup molasses, 1 egg well beaten, 1 cup milk,
2 teaspoons soda dissolved in 1 tablespoon hot water. Pour in Criscoed
mold, cover with Criscoed paper and steam 3 hours. Turn out and serve
with milk.
November 27
_Steak en Casserole_
_Sweet Potato Croquettes_
_Boiled Cauliflower_
_Pear and Grape Salad_
_Cheese Fritters_
*_Pineapple Souffle_
_Coffee_
*_Pineapple Souffle_--Cream 1½ tablespoons each Crisco and flour,
add 1 cup canned grated pineapple and juice. Cook 5 minutes, remove
from fire, add little salt, 1 tablespoon lemon juice, and 3 beaten egg
yolks. Bake in Criscoed dish 20 minutes. Serve with following sauce:
Cook 2 tablespoons creamed Crisco in double boiler, add 2 yolks of egg,
1 at a time, beat, and add 4 tablespoons sugar, 2 tablespoons orange
juice, 1 teaspoon lemon juice, and ½ cup whipped cream. Serve hot.
November 28
_Mock Bisque Soup_
_Mutton Haricot_
_String Beans_
_Fried Parsnips_
_Lettuce and Pepper Salad_
*_Apples with Red Currant Jelly_
_Coffee_
*_Apples with Red Currant Jelly_--6 cooking apples, 4 tablespoons
flour, 1 egg, cake crumbs, apricot jam, 6 glace cherries, red currant
jelly, Crisco and syrup. Choose apples as much as possible same size,
peel and core them carefully, so as not to break them. Put 1 cup syrup
into stewpan or baking tin, put in apples and cook over fire or in
oven until nearly done. Baste them occasionally with syrup. Let them
get cold, then roll them in flour, brush over with beaten egg, toss
in sifted cake crumbs, and fry in hot Crisco a golden brown. Drain on
piece of paper, fill centers with apricot jam, cut out some rounds of
red currant jelly, place 1 on top.
November 29
_Mock Bisque Soup_
_Mutton Haricot_
_String Beans_
_Fried Parsnips_
_Lettuce and Pepper Salad_
*_Apples with Red Currant Jelly_
_Coffee_
*_Apples with Red Currant Jelly_--6 cooking apples, 4 tablespoons
flour, 1 egg, cakecrumbs, apricot jam, 6 glace cherries, red currant
jelly, Crisco and syrup. Choose apples as much as possible same size,
peel and core them carefully, so as not to break them. Put 1 cup syrup
into stewpan or baking tin, put in apples and cook over fire or in
oven until nearly done. Baste them occasionally with syrup. Let them
get cold, then roll them in flour, brush over with beaten egg, toss in
sifted cakecrumbs, and fry in hot Crisco a golden brown. Drain on piece
of paper, fill centers with apricot jam, cut out some rounds of red
currant jelly, place 1 on top of each apple and a glace cherry on that.
Dish up and serve hot or cold. An apricot syrup should be sent to table
separately with apples.
November 30
_Smoked Salmon Toast_
*_Spiced Venison_
_Black Currant Jelly_
_Creamed Turnips_
_Grilled Sweet Potatoes_
_Escarole Salad, Cheese Dressing_
_Peach Gateau_
_Coffee_
*_Spiced Venison_--Rub a piece of venison with salt, pepper,
vinegar, cloves, and allspice; then put into baking pan. Pour over
1 cup melted Crisco, add 2 sliced onions, sprig of thyme, 3 sprigs
parsley, juice 1 lemon, and ½ pint hot water. Cover and bake in hot
oven till tender. Sprinkle with flour, add 1 glassful of sherry wine
and allow to brown.
December 1
_Oyster Bouillon_
*_Baked Beefsteak_
_Fried Beets_
_Baked Potatoes_
_Grapefruit and Endive Salad_
_Nougat Ice Cream_
_Coffee_
*_Baked Beefsteak_--Cut 2 pounds of sirloin, ½ inch thick. Mix 1
cup breadcrumbs, 1 tablespoon Crisco, 1 tablespoon chopped parsley,
½ tablespoon chopped onion, ½ teaspoon each of salt, pepper, and red
pepper, ½ teaspoon kitchen bouquet, and moisten with stock. Spread this
over steak and roll it up, fastening with skewers or tying, and put on
rack in roasting pan. Add ½ cup stock, and bake ½ hour, basting often.
Place on hot platter, and pour around it sauce made from 2 tablespoons
Crisco and 3 tablespoons flour blended together, with salt and pepper
to taste, and 1½ cups beef stock cooked until boiling, then strained
and added to 1 tablespoon Worcestershire sauce.
December 2
_Baked Pork Spareribs_
_Turnips_
_Mashed Potatoes_
_Celery and Cranberry Salad_
*_Squash Pie_
_Coffee_
*_Squash Pie_--2 cups stewed squash, 1 tablespoon melted Crisco,
½ teaspoon salt, ½ teaspoon cinnamon, ⅔ cup sugar; 1 teaspoon ginger,
2 eggs, and 2 cups milk. Beat eggs until light. Place squash in quart
measure, add sugar, Crisco, salt, spice, and then beaten eggs. Stir
well and add sufficient milk to make 1 quart of whole mass. Turn into
pie tin lined with Crisco pastry and bake slowly for 45 minutes. When
done a silver knife when inserted will come out from it clear. Squash
pie will become watery if allowed to boil.
December 3
_Brown Fricassee of Chicken, Cranberry_
_Jelly_
_Sweet Potatoes_
_Boiled Onions_
_Orange and Pineapple Salad_
*_Farina Pudding_
_Coffee_
*_Farina Pudding_--Stir into 3 cups boiling milk 1 cup farina, and
cook 10 minutes. Rub together 1 tablespoon Crisco and 2 tablespoons
sugar; add yolks of 3 eggs, grated rind of 1 lemon and 25 chopped
blanched almonds. Stir this mixture into farina after it is little
cooled; lastly add whites of 3 eggs beaten to stiff froth. Steam this
pudding in covered mold for 1½ hours. Serve with any sweet pudding
sauce.
December 4
_Clear Soup with Rice_
_Corn_
_Peas_
_Mashed Potatoes_
_Cold Slaw_
_Plum Pudding, Hard Sauce_
*_Individual Mince Pies_
_Cheese Wafers_
_Coffee_
*_Individual Mince Pies_--Roll out Crisco paste ⅛ inch thick,
stamp into rounds and line gem pans, place in each 2 teaspoons of mince
meat; roll out more pastry rather thicker than first, stamp into rounds
size of top of pans, wet edges and cover pies, brush over with beaten
egg, sprinkle with sugar, and bake 20 minutes in hot oven.
For mince meat, put into jar 1 pound chopped apples, 1 pound sultana
raisins, ¼ pound chopped figs, ½ pound currants, grated rind, strained
juice 3 lemons, 1 cup Crisco, 1 teaspoon salt, ½ pound chopped almonds,
grated rind, strained juice 3 oranges, 2 grated nutmegs, ½ cup sherry,
1 cup brandy, 1 ounce mixed spice, ½ pound each chopped candied orange
and lemon peel, and 2 cups brown sugar. Mix well and keep in well
sealed jar.
December 5
*_Steamed Clams_
_Roast Ribs of Beef, Currant Jelly_
_Rice Croquettes_
_Stewed Tomatoes_
_Apple and Celery Salad_
_Mince Pie_
_Coffee_
*_Steamed Clams_--Wash and scrub clam shells; place in kettle;
add water, allowing ½ cup water for each peck of clams. Cover kettle
and cook until shells open. Serve hot with the following sauce: 3
tablespoons Crisco, 3 tablespoons lemon juice, 4 tablespoons chopped
parsley, salt, pepper, and red pepper to taste.
Cream Crisco and add remaining ingredients. Kettle should be removed
from range as soon as shells open, otherwise clams will be overcooked.
December 6
_Caviar Canapes_
_Roast Duck_
*_Apple Sauce_
_Canned Beans_
_Mashed Potatoes_
_Tomato Jelly Salad_
_Apple Dumplings_
_Raisins_
_Nuts_
_Coffee_
*_Apple Sauce_--1 pound apples, 2 tablespoons sugar, 2 tablespoons
Crisco, ½ cup water, and strained juice of ½ lemon. Peel, core, and
slice apples, put them into saucepan with sugar, Crisco, water, lemon
juice, and cook them until tender. Serve with roast duck.
December 7
_Stewed Chicken, Cream Dressing_
*_Baked Sweet Potatoes_
_Creamed Carrots_
_Onion Salad_
_Indian Pudding_
_Bon Bons_
_Coffee_
*_Baked Sweet Potatoes_--Peel boiled sweet potatoes and cut in
slices crosswise. To 2 cups of slices allow 3 tablespoons Crisco, and 2
tablespoons each of sugar and vinegar. Have Crisco hot, lay potatoes in
it, sprinkle sugar over top, and pour vinegar over lightly. Bake until
a golden brown.
December 8
_Lamb Chops_
_Creamed Potatoes_
_Lima Beans_
_Carrot Salad_
_Pineapple Ice Cream_
_Candy_
*_Cocoanut Layer Cake_
_Coffee_
*_Cocoanut Layer Cake_--Beat ¼ cup Crisco with 1 cup sugar till
creamy, add 2 well beaten eggs, ¼ teaspoon salt, 2½ cups flour sifted
with 2 teaspoons baking powder, 1 cup water and ½ teaspoon almond
extract, mix and divide into Criscoed and floured layer tins. Bake 20
minutes in moderate oven. Use boiled frosting and shredded cocoanut for
filling.
December 9
_Oysters_
*_Chicken Hot Pot_
_Celery Salad_
_Dried Apricot Shortcake_
_Coffee_
*_Chicken Hot Pot_--Prepare large chicken. Cut into as small
pieces as joints allow. Do not remove meats from bones. Boil chicken
until nearly tender and keep broth left in kettle when you remove
chicken from it. Cut 1 pound of lean, raw ham into small squares.
Wash and peel and parboil 8 large potatoes and slice them. Slice 3
medium-sized onions. Put into deep baking dish layer of chicken, layer
of ham, layer of potatoes, and layer of onions. Repeat until all are
used up; when arranging these layers strew tiny bits of Crisco over
them. Pour chicken broth over layers, well seasoned with salt and
pepper. Add enough water to almost fill pot. Cover pot, and bake for 1½
hours. Be sure plenty of water is in pot while baking is in progress.
When cooked put baked chicken and vegetables in large tureen. Garnish
edges with parsley. Sprinkle parsley and sliced cooked carrots over
top. Serve with small slice of toast on each plate.
December 10
_Cream of Celery Soup_
_Broiled Oysters, a la Francaise_
_Bean Salad_
_Cheese Straws_
*_Fig and Apple Cobbler_
_Coffee_
*_Fig and Apple Cobbler_--Nearly fill Criscoed baking dish with
equal amounts of sliced apples and chopped figs, arranging them in
layers; add 1 cup water, strained juice 1 lemon and cover with Crisco
biscuit dough about 1 inch thick. Place on range, cover tightly with
a pan and simmer 30 minutes. Lift cover carefully, make an opening in
middle of crust, and pour in another ½ cup water, 2 tablespoons Crisco,
and 1 cup scraped maple sugar. Sprinkle a little maple sugar over top
of pudding before serving it.
December 11
_Roast Pork, Apple Sauce_
_Franconia Potatoes_
_Creamed Onions_
_Endive and Grape Salad_
*_Lemon and Apple Tart_
_Coffee_
*_Lemon and Apple Tart_--Line a large pie plate with Crisco
pastry. Mix together 2 cups grated apple, grated rind and juice of 1
lemon, 1½ cups sugar, 2 eggs, beaten without separating whites and
yolks, 2 tablespoons melted Crisco, ½ teaspoon salt and 1 cup thin
cream. Turn into plate lined with pastry, wet edge, and put strips of
pastry over top of filling. Finish with strip of pastry on edge. Let
bake until firm in center.
December 12
_Baked Codfish_
_Piquant Beets_
_Baked Potatoes_
_Lettuce and Cheese Salad_
*_Bread Pudding_
_Coffee_
*_Bread Pudding_--4 cups bread cut in dice, 3 tablespoons
sultanas, 2 tablespoons chopped candied peel, 3 tablespoons sugar, 1
tablespoon Crisco, rind of 1 lemon, 2 eggs, ½ tablespoon lemon juice,
1 cup milk, and 4 lumps of sugar. Put lump sugar in dry saucepan and
heat until it turns dark brown. Add milk and stir it over fire until
sugar dissolves. Mix bread, cleaned sultanas, chopped peel, sugar,
Crisco, grated lemon rind, and colored milk. Beat up eggs and add them
with lemon juice. Let mixture stand for ½ an hour, or longer, if bread
is stale. Have ready Criscoed mold, put in mixture, cover top with
piece of Criscoed paper, and steam it for 2 hours. Turn carefully on to
hot dish and serve with it any good sweet sauce.
December 13
_Chestnut Soup_
_Pork Chops, Apple Sauce_
_Potatoes_
_Steamed Squash_
_Lettuce and Pepper Salad_
*_Raisin Roly Poly_
_Coffee_
*_Raisin Roly Poly_--2 cups flour, 2 cups breadcrumbs, ¾ cup
Crisco, ½ cup brown sugar, ¼ pound stoned raisins, ¼ tablespoon salt,
and cold water. Rub Crisco well into flour, breadcrumbs, sugar, salt,
and add raisins stoned and halved. Add enough water to mix whole into
soft paste. Roll into neat shape. Roll up in floured and scalded
pudding cloth, tying ends securely. Put in pan of fast boiling water,
and let boil steadily for 3 hours. Take off cloth, and serve pudding on
hot dish.
December 14
_Corn Chowder_
_Bread Sticks_
_Chicken and Chestnut Salad_
_Stuffed Celery_
*_Raisin Puffs, Vanilla Sauce_
_Coffee_
*_Raisin Puffs_--Beat 2 tablespoons Crisco with ½ cup sugar till
creamy, add 1 beaten egg, ¼ teaspoon salt, ½ cup milk, 1⅓ cups flour
sifted with 2 teaspoons baking powder, ½ teaspoon grated nutmeg, and 1
cup chopped raisins. Crisco baking cups and fill half full with mixture
and steam for 1 hour.
December 15
_Boiled Ham_
_Fried Potatoes_
_Asparagus on Toast_
_Bar-Le-Duc and Cheese Sandwiches_
*_Cocoanut Pie_
_Coffee_
*_Cocoanut Pie_--1 cup chopped cocoanut, 3 eggs, 1 cup cream,
1 cup milk, 2 tablespoons cornstarch, 4 tablespoons cold water, 2
tablespoons Crisco, 6 tablespoons sugar, and some Crisco pastry. Line 2
pie plates with Crisco pastry. Put milk and cream into saucepan, bring
to boiling point, add cornstarch mixed with water. Remove saucepan from
fire, stir in Crisco. Let stand until perfectly cold. Beat up yolks of
eggs and sugar together, then add cocoanut to them. Add this mixture
to milk with stiffly beaten whites of eggs. Divide into prepared pie
plates and bake in moderate oven for 30 minutes. Serve hot.
December 16
_Baked Fish Pudding_
_Galantine of Veal_
*_Pea Croquettes, Tomato Sauce_
_Cream Cheese Salad_
_Chocolate Meringues_
_Coffee_
*_Pea Croquettes_--Boil 1 cup dried peas that have been soaked
over night, till tender, strain and press through sieve. Fry 1 chopped
onion in 1 tablespoon Crisco, add to peas, with 1 tablespoon melted
Crisco, 2 tablespoons flour, salt and pepper to taste, 2 beaten eggs,
and breadcrumbs to make stiff enough to form into croquettes. Brush
over with beaten egg, toss in breadcrumbs, and fry golden brown in hot
Crisco. Serve hot with tomato sauce.
December 17
_Farina Soup_
_Salmon Loaf_
_Glazed Potatoes_
_Stewed Carrots_
_Cabbage Salad_
*_Pear Croquettes_
_Coffee_
*_Pear Croquettes_--6 halves canned pears, ½ cup rice, 2
tablespoons sugar, 2 cups milk, 1 lemon, 1 egg, lady fingers and
angelica. Put milk and sugar in saucepan, bring to boil, and then add
rice and grated rind of 1 lemon. Stir this over fire until rice is
tender and milk absorbed, then turn it on to plate, and put aside to
cool. Stand pears on hair sieve until syrup has drained away, then
stuff hollow side with boiled rice, shaping it to a dome, so that they
look like whole pears. Beat egg on plate, crush lady fingers, and rub
them through wire sieve. Dip stuffed pears in egg, and toss in lady
finger crumbs. Have ready pan of hot Crisco, fry croquettes in it until
a golden brown. Take them up, and drain on paper. Insert small piece of
angelica in end of each to represent pear-stalk. Dish up and serve hot.
December 18
_Fillets of Flounder_
_Tournedos of Beef_
*_Tomato Croquettes_
_Celery Mayonnaise_
_Orange Tartlets_
_Coffee_
*_Tomato Croquettes_--Cook 1 quart tomatoes until reduced to
2 cups. Add to them 2 cups crumbs, 3 tablespoons melted Crisco, ½
teaspoon salt, dust sugar, ¼ teaspoon pepper, pinch red pepper, and
dust of nutmeg. Set away to cool. Shape into croquettes, roll in flour,
brush over with beaten egg, toss in crumbs and fry in hot Crisco.
December 19
*_Soup Bonne Femme_
_Broiled Lamb Steak with Virginia Ham_
_Stuffed Egg Plant_
_Frontenac Salad_
_Apple Tart_
_Coffee_
*_Soup Bonne Femme_--Wash, dry, and cut up 2 large heads of
lettuce, 1 pound sorrel, and 1 pound spinach. Add 3 pints white stock,
and simmer, with ½ cup Crisco, 2 carrots, and 2 onions, for 1 hour.
Blend together 2 tablespoons Crisco, 4 tablespoons flour, and yolks of
2 eggs, thin with 1 cup of boiling milk, and add to broth. Season with
salt and pepper, press through sieve, and serve with croutons.
December 20
_Lentil Soup_
_Roast Loin of Pork, Apple Sauce_
_Potato Balls_
_Artichokes_
_Celery and Pineapple Salad_
*_Sultana Pudding_
_Coffee_
*_Sultana Pudding_--Line shallow dish with plain pastry, put in
bottom layer of sultana raisins. Beat ½ cup Crisco to a cream with
4 tablespoons sugar, add 2 well beaten eggs, 2 tablespoons milk, ½
teaspoon lemon extract, ¼ teaspoon salt, and ½ cup flour. Mix and
spread on top of raisins and bake 30 minutes in moderate oven. Serve
cold.
December 21
*_Scallops_
_Broiled Squab Chickens_
_Braised Endive_
_Potatoes Anna_
_Chiffonade Salad_
_Apricot Custard_
_Coffee_
*_Scallops_--For 1 pint of scallops take 2 tablespoons Crisco.
Melt in frying pan, add scallops and 2 minced onions and 1 tablespoon
flour with 1 pint liquor from scallops. Cook thoroughly, seasoning with
salt and bit of paprika, then add ½ cup breadcrumbs and yolks of 4
eggs. Fill small shells with mixture and bake in quick oven, adding, if
liked, little grated cheese.
December 22
_Petite Marmite_
_Goulash of Veal_
_Saute Potatoes_
_Cauliflower_
_Orange Salad_
*_Cornstarch Souffle_
_Coffee_
*_Cornstarch Souffle_--Bring 1 quart milk and 1 tablespoon Crisco
to boiling point; beat 4 tablespoons cornstarch with 1 cup sugar, yolks
of 5 eggs together and add to hot milk. Stir and cook 8 minutes, then
add ¼ teaspoon salt and 1 teaspoon vanilla extract. Pour into Criscoed
fireproof dish. Beat up whites of eggs to stiff froth, then beat in 4
tablespoons sugar, pour over top of pudding and brown lightly in oven.
December 23
*_Baked Tripe_
_Mashed Potatoes_
_Stuffed Onions_
_Baked Bean Salad_
_Cheese Balls_
_Stewed Figs, Whipped Cream_
_Coffee_
*_Baked Tripe_--Cut tripe into good-sized pieces and spread over
them the following stuffing: Mix together 4 tablespoons crumbs, 3
tablespoons Crisco, ½ teaspoon salt, dust powdered mace, 1 tablespoon
chopped cooked ham, 1 chopped onion, 1 tablespoon chopped parsley, ¼
teaspoon pepper, dust paprika, and 1 well beaten egg. Roll them up and
fasten with wooden toothpicks.
Dredge with flour and spread on each 1 tablespoon Crisco. Bake in hot
oven 30 minutes, basting frequently with melted Crisco and hot water.
Garnish with lemon slices and pass melted butter.
Vegetarian
December 24
_Cream of Tomato Soup_
_Cheese Souffle_
_Graham Rolls_
_Lettuce, French Dressing_
*_Eve’s Pudding_
_Springerle_
_Coffee_
*_Eve’s Pudding_--Mix together in a basin, 1 cup seeded raisins,
3 tablespoons Crisco, ½ teaspoon salt, 2 cups crumbs, 1 cup currants,
8 chopped apples, 1 teaspoon each, cinnamon, cloves, and nutmeg, ¼
cup milk, and 4 well beaten eggs. Pour into Criscoed mold, cover with
greased paper and steam 2 hours. Serve with hot milk.
Christmas Dinner
December 25
_Oysters_
_Mangoes_
_Celery_
_Stuffed Olives_
_Tomato Soup_
_Roast Turkey, Cranberry Jelly_
_Roast Sweet Potatoes_
_Mashed Turnips_
_Brussels Sprouts_
_Orange and Celery Salad_
_Vanilla Blanc-mange_
*_English Plum Pudding_
_Fruit_
_Coffee_
*_English Plum Pudding_--1 cupful breadcrumbs, 1 cupful flour, 1
cupful brown sugar, ½ cupful Crisco, 1 teaspoonful salt, 2 teaspoonfuls
baking powder, 1 teaspoonful mixed spices, 3 eggs, 1 cupful milk, ½
cupful seeded raisins, ½ cupful chopped candied citron peel, 1 cupful
currants, ½ cupful chopped preserved ginger, ¼ cupful brandy, ½ cupful
chopped English walnut meats. Mix flour with breadcrumbs, add Crisco,
sugar, salt, baking powder, spices, nuts, fruit, milk, eggs well
beaten, and brandy. Pour into Criscoed mold, cover with greased paper
and steam steadily for four hours. Turn out and serve with liquid or
hard sauce. The brandy may be omitted.
December 26
_Stuffed Veal Heart, Tomato Sauce_
_Baked Sweet Potatoes_
_Mashed Turnips_
_Lettuce, Apple and Date Salad_
_Cream Cheese on Toasted Crackers_
*_Baked Apples with Custard_
_Coffee_
*_Baked Apples_--Core and peel 8 apples; fill centers with ¼ cup
Crisco creamed with ½ cup brown sugar, add 4 tablespoons chopped citron
peel, and 1 tablespoon lemon juice mixed together. Mix 2 tablespoons
sugar with ½ cup water and brush over apples; sprinkle with crumbs
browned in hot Crisco; bake for 20 minutes in moderate oven. Serve cold
with custard.
December 27
*_Terrapin, a la Maryland_
_Saratoga Chips_
_Roasted Capon, Oyster Sauce_
_Sweet Potatoes_
_Stewed Celery_
_Apple and Cabbage Salad_
_Hamburg Cream_
_Coffee_
*_Terrapin, a la Maryland_--Put terrapin in kettle, cover with
boiling salted water, add 2 slices each carrot and onion, and 1 stalk
celery. Cook till meat is tender. Remove from water, cool, draw out
nails from feet, cut under shell close to upper shell and remove. Empty
upper shell, remove and discard gall bladder, sand bags and thick
intestines.
Liver, small intestines are used with meat. Add terrapin meat to ¾ cup
white stock, 2 tablespoons wine; cook slowly until liquor is reduced
half. Add liver separated in pieces, 2 yolks of eggs, 1 tablespoon
Crisco, salt, pepper, and red pepper to taste, 1 tablespoon flour mixed
with ½ cup cream, and 1 teaspoon lemon juice. Make hot and just before
serving add 1 tablespoon sherry wine. Turn into hot dish and garnish
with toast points.
December 28
*_Belgian Hare, en Casserole_
_Scalloped Potatoes_
_Braised Celery_
_Pineapple and Celery Salad_
_Lemon Pudding, Caramel Sauce_
_Coffee_
*_Belgian Hare, en Casserole_--Separate hare into joints; season
with salt, paprika and red pepper, and saute in ¼ cup Crisco with 2
slices of bacon cut in dice to golden brown. Put hare in casserole
with 1 cup hot water and put on cover. Bake 30 minutes, then add 2
tablespoons Crisco rubbed into 2 tablespoons flour, 1 cup water,
seasoning to taste, and 1 tablespoon lemon juice. Cook in moderate
oven for 3 hours. Send to table without removing cover.
Vegetarian
December 29
_Nut Turkey Roast, Cranberry Jelly_
_Creamed Onions_
_Baked Potatoes_
_Hubbard Squash_
_Pineapple and Orange Salad_
*_Pastry Fingers_
_Lalla Rookh_
_Coffee_
*_Pastry Fingers_--Sift ½ cup pastry flour, 2 cups entire wheat
flour, and 1 teaspoon salt into basin, add 3 tablespoons Crisco, and
½ cup butter, cut them into flours with knife until finely divided.
Then rub in fine with finger tips and make into stiff paste with cold
water. Roll out ¼ inch in thickness, cut in finger shape pieces, lay on
Criscoed tins and bake from 7 to 10 minutes in hot oven. Cool, brush
over with slightly beaten egg white, and sprinkle with salted pine
nuts. Return to oven to brown nut meats.
December 30
_Sirloin Steak_
_Glazed Pumpkin_
_Marbled Potatoes_
_Celery Salad_
_Cheese Relish_
*_Boston Pudding_
_Coffee_
*_Boston Pudding_--Cut 1 loaf bread into thin slices and spread
with Crisco. Crisco baking dish, put into it layer bread, sprinkle over
1 tablespoon each cinnamon, cloves, ginger, and nutmeg, then a layer
seeded raisins, and so on till dish is full. Pour over 1 quart milk
sweetened to taste, with 3 well beaten eggs, allow to soak 4 hours,
then add 2 cups more milk sweetened to taste. Cover dish and bake in
moderate oven 3 hours. Serve with wine sauce.
December 31
_Codfish, Delmonico Style_
_Roasted Leg of Lamb_
*_Chestnut Boulettes_
_Baked Potato Strips_
_Watercress and Green Pepper Salad_
_Cherry and Almond Parfait_
_Lady Fingers_
_Coffee_
*_Chestnut Boulettes_--Mix together in a basin 1 cup mashed
chestnuts, which have been peeled after cooking in boiling salted
water, beat into this 1 tablespoon whipped cream, ½ tablespoon Crisco,
¼ teaspoon salt, 2 egg yolks, 1 tablespoon sugar, 1 teaspoon sherry
wine. Cool and fold in beaten egg whites, form into small balls, dip in
beaten egg, toss in crumbs and fry in hot Crisco. Drain and serve.
Transcriber’s Notes:
1. Obvious printers’, punctuation and spelling errors have been
corrected silently.
2. Some hyphenated and non-hyphenated versions of the same words have
been retained as in the original.
3. Italics are shown as _xxx_.
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