I'i'i'iw r>.;r* ' 3. IJ k i. '■ ••" 1 'g sirii r "* . m < ^ c* ^ * the" boiling point ; then, the 1 temperature lowered, the fat and scum taken off. When wanted for clear soups the tables should be cleaned, hut not cut up, or with the long cooking they may mash ami thicken the- soup. In hot weather it is better to leave out tin- vegetables, as the stock turns sour more- quickly if vegetables have been useel in its preparation. They can he- cooked separately and added when using the' ste>ck. The SOUp should simmer for five or six hours te) extract the' gelatinous matters. If the- stock is skimmed occasionally it will he' much clearer. Keep the liel em the' Stock pot to pre- 2 egg yolks ]/i cupful cream I blade mace I quart white stock Salt and white pepper to tale 1 hunch herbs 1 onion Take heads "II asparagus, anel put aside. Cut up stalks in slices, also onion, put these into saucepan with Crisco, herbs, parsley, hay leaf, and in. i' e, and fry gently foi fiftee n minutes, add flour, then stock, and simmer slowly for 1 Yi hours. R ul> through sieve, add cm am, volks of" ef^s, and sonnies, reheat, hut take care not to boil soup. Just before serving throw in asparagus tops, whu h should be first cooked in a little boiling stock. 47 Soups Cheese Soup 4 tablespoonfuls grated cheese 3 quarts clear soup stock 1}4 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 table- spoonfuls 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 servewith dish of finely giated cheese. Cream of Tomato Soup 2 tablespoonfuls flour Xyi tablespoonfuls Crisco 1 cupful milk 2]/2 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 table- spoonful 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 ]A 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. 48 Lentil Soup Soups 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 X 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 y£ 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 table- spoonfuls 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 l /i 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 yi cupful barley, pearl 4 tablespoonfuls cooked carrot 1 quart water balls 3 pints white stock 4 tablespoonfuls cooked peas yi cupful cream Salt, pepper, and paprika to 1 yolk of egg taste 2 tablespoonfuls Crisco Diced toast or fried bread Put barley into saucepan of cold water, bring to boil, let boil five min- utes, then drain ofF water; this removes the slightly bitter taste. Now put barley into saucepan with Crisco and water, let these boil gently untii 49 Soups 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 tire a few minutes to reheat; bur be careful that it does not boil, or it will curdle. Season care- fully, add carrot balls and peas, which should Hrst 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 1 bunch parsley 3 tablespoonfuls Crisco 1 teaspoonful sugar 2 quarts stock 2 egg yolks 1 lb. spinach 1 lemon Salt and pepper to taste Put stock into saucepan; add spinach and parsley, picked and thor- oughly 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 % 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. 50 F ISH, 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 deli- cate 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 her- rings; 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 j^ 4*. when the outside is done. Fish 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 2 tablespoonfuls Crisco 1 cupful tomatoes % teaspoonful salt 2 tablespoonfuls flour yi 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 For Sauce 1 slice salmon, \}4 lbs. in weight 4 tablespoonfuls melted Crisco 4 tablespoonfuls Crisco 1 tablespoonful chopped 2 tablespoonfuls flour parsley 1 teaspoonful lemon juice 1 tablespoonful tarragon 3 anchovies vinegar 1 tablespoonful chopped 1 chopped shallot, gherkin parsley and anchovy Pepper to taste Salt, pepper, and red pepper 2 cupfuls fish stock, or milk to taste 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. 52 Fish Baked Shad 1 shad weighing 4 lbs. X lb. mushrooms yi 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, nut 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 yi lb. cold cooked fish or shrimps yi cupful milk 4 tablespoonfuls Crisco yi 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 ly£ 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 in- side, 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. ^2 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 53 Fish 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 hag 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 1 tablespoonful lemon juice % cupful Crisco Salt, pepper, and red pepper - 1 cupfuls white stock to taste 1 tablespoonful Hour 2 cupfuls plain boiled rice 2 teaspoonfuls curry powder 2 tablespoonfuls chopped 1 medium-sized onion cocoanut \\ ash 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 after- wards 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 Creme 1 flounder about 2 lbs. 1 blade mace 2 cupfuls milk 6 whole white peppers 1 tablespoonful cream 4 tablespoonfuls flour 3 tablespoonfuls Crisco 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 o( 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. 54 Fish Flounder a la Turque For Fish For Sauce 1 large flounder y 2 lemon 1 teaspoonful chopped parsley 1 egg 3 tablespoonfuls breadcrumbs ]A. cupful melted Crisco 2 tablespoonfuls Crisco 1 yolk of egg ]/2 teaspoonful powdered herbs ]A teaspoonful mustard 1 pinch powdered mace ^ teaspoonful salt Salt, pepper, and red pepper 1 pinch red pepper to taste 1 tablespoonful vinegar yi cupful picked shrimps 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 For Pudding {Kate * Vauehn) For Sauce 2 lbs. cooked fish 3 tablespoonfuls flour 1 cupful milk 3 tablespoonfuls Crisco 1 tablespoonful flour 1 slice carrot 1 tablespoonful Crisco 1 slice onion 2 eggs 1 slice celery Salt and pepper to taste 1 blade of mace yi teaspoonful onion juice 1 bay leaf 1 tablespoonful Worcester- 6 whole peppers shire sauce 1 sprig of parsley Cream sauce }i 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. 55 Fish Fried Fish Fish Crisco Salt and pepper to taste Crumbs 1 egg 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 \}4 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 1 cupful thick cream Crisco for frying Salt and paprika to taste 1 egg 2 tablespoonfuls grated Breadcrumbs horseradish Cut lobster meat into neat pieces, dip in beaten egg, toss in bread- crumbs 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 \}4 lbs. cooked white fish 1 teaspoonful chopped parsley 3 tablespoonfuls Crisco 1 teaspoonful anchovy paste }4 cupful breadcrumbs or extract yi cupful milk Salt and pepper to taste 2 eggs Lemon slices Dutch or oyster sauce For Sauce 2 tablespoonfuls flour 1 teaspoonful lemon juice 2 tablespoonfuls Crisco Salt, pepper, and red pepper 1 cupful milk to taste yi cupful oyster liquor 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 gar- nished 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. 56 Fish Oyster Shortcake 2 cupfuls flour 1 quart oysters 2 teaspoonfuls baking powder }4 cupful Crisco yi teaspoonful salt 2 tablespoonfuls cornstarch ^ cupful milk X cupful cream Salt and pepper to taste Mix flour, baking powder and ]A 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 3 eggs 2 tablespoonfuls Crisco 1 tablespoonful Worcestershire ]/2 cupful rolled crackers sauce Salt and pepper to taste Sauce 1 tablespoonful Crisco 1 cupful milk 1 tablespoonful flour Salt and pepper to taste 1 egg 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. 57 m at^ lOOKERY 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 con- sidered 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 sur- face of the meat turns a whitish color directly. bean 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 experi- ment, 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 evapo- rated. In either case the meat is deprived of them. But if the 58 Meats 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 other- wise 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 excep- tionally 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 Salt and pepper to taste 1 chopped onion 1 teaspoonful mushroom catsup 2 tablespoonfuls Crisco or Worcestershire sauce 1 cupful water or stock Sippets of toast or croutons 1 tablespoonful flour 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. 59 Meats Cover pan and let contents simmer very gently forty-five minutes. Arrange collops on hot platter with border of sippets oj 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 si. ilk 1 .• 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 1 2 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 t.ipe; cut up celery, onion, carrot and turnip, and lay them at bottom of saucepan with herbs and parsley; lav mutton on top o[' 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 o( the gravy; set in hot oven until brown; strain gravy and skim oft tat, melt Crisco in saucepan, add flour, then add gravy gradually, seasoning of salt ami pepper, mushrooms, and boil eight minutes. Set mutton on hot platter with mushrooms round, and gravy strained iiver. Chicken a la Tartare 1 young chicken 1 egg _ - ; 4 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 ': 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 1 j 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 60 Meats 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 1 cupful brown sauce 3 tablespoonfuls Crisco 1 dinner roll 2 teaspoonfuls curry powder 1 egg 6 chopped mushrooms 1 cupful boiled rice For tongue. Cut slices of tongue, fry in Crisco, season with ]4, tea- spoonful 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 table- spoonfuls 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, yi 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. 61 Meats D Select medium-sized chickens and wash well, then cut into neat pieces and season them. Mix 1 cupful cornmeal with 1 cupful Hour, 1 tablespoon- ful 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. 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 }4 pint hot sweet cream, sprinkle over with chopped hot roasted peanuts, little salt and pepper. Fried Chicken, Mexican Style 1 tender chicken 1 seeded green pepper Salt and pepper to taste 2 large tomatoes 1 clove garlic 5 tablespoonfuls Crisco Corn croquettes For Croquettes 2 tablespoonfuls Crisco }4 teaspoonful sugar 1 can or 14 ears corn Pepper and salt to taste 2 tablespoonfuls flour 1 egg 2 cupfuls milk 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 season- ings, 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 Crisco Egg Peas or new Potatoes Breadcrumbs 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 sauce- pan, 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 sweet- bread used. Remove to basin of cold water until cold, or wash well in 62 Meats 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 mar- velously 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 yi package macaroni }4. can tomatoes 3 tablespoonfuls Crisco 2 onions Salt and pepper to taste yi cupful grated cheese 1 lb. round steak yi 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 63 yi lb. grated cheese 2 cupfuls breadcrumbs Salt, pepper, and paprika to taste Tomato sauce Meats For Sauce 4 tablespoonfuls Crisco 1 can or }4 lb. fresh tomatoes 1 carrot 1 tablespoonful tomato catsup 1 turnip 1 bunch sweet herbs 2 onions Salt, pepper, and red pepper 3 tablespoonfuls flour to taste 2 cupfuls stock 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 % teaspoonful powdered thyme 4 tablespoonfuls Crisco ]/^ teaspoonful white pepper \yi teaspoonfuls salt 1 egg 2 tablespoonfuls chopped onion 1 cupful country sausage 1 lemon A little warm water 1 tablespoonful chopped parsley 1 turkey Salt pork Mix sausage with breadcrumbs, add egg well beaten, Crisco, season- ings, 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 }4. cupful water 3 lbs. sirloin steak }4. can tomatoes 2 tablespoonfuls Crisco 1 cupful cooked peas 1 large onion 1 cupful cooked spaghetti ]A, lb. bacon 1 cupful cooked mushrooms Salt and pepper to taste 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 64 Meats 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 hour 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 Flour yi teaspoonful white pepper 4 tart apples Milk 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. 65 •EMBLI 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 cab- bages, spinach, celery, and onions, roots and flowers, as car- rots, 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 some- times 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 thor- oughly rinsed in clean water before peeling. From all vege- tables, coarse or discolored leaves and any dark or decayed spots should be carefully removed before cooking Potatoes should be peeled thinly, or, if new, merely brushed or rubbed with a coarse cloth to get the skin oflF. 66 Vegetables 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 yi 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 Brussels Sprouts with Crisco }4. cupful Crisco 2 baskets brussels sprouts yi 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 yi lb. cold cooked cabbage x /2 lb. cold cooked potatoes 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 1 teaspoonful curry powder yi cupful lentils 1 small onion yi cupful milk 1 tablespoonful lemon juice }/2 cupful water 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, season- ings, and lentils, simmer two hours and add lemon juice just before serving. Serve with rice. 67 Corn Fritttn i | i|.k .(>>., -M tui melted Critco I 1 1 ispoonful baking powdei I v Ml . I ll-.ll. «l u'lll I- I .p.UMllllU -..ill i i upiul floui ' t teaspoonful white ptpptl • i ii«i, ipoonl uli milk I'm corn into bowl, .i>ki Critcoi salt, pepper, Dour, baking powder! md uiiik Mi\ well ind drop in ipoonfuli on > Crii I griddle Fir< brown on both lidei I h< ••> liittcis iin- .1 imLuMc accompaniment i«> i i lu. k. n Sutli. i. in foi iw.lv. tin i. i | i u, Oki .» fend Tomato ; i.tM.'-.p..,Mitiii-. Cri ; '-- i orn • i iblespoonfuls ivi 6 okra podi s.iU .in.i peppei to t 6 tomat i upfuli wat< i rm corn from cob, put into laueepani covei with watei ind bring to boil Scald -in. I -.km tomatoei And cut okn into croti tectioni ball iw h long Vdd both to >iMii wiili Crisco and seasoning^ Stii ind *>"'k until tendei St I \ t hot Curried Cauliflowei \ tablespoonfuli Critco l dessertspoonful currj powdei i . kuliHowei l tablespoonful lemon juice i iU( . .I .mu. >n | ( teaspoonful salt i cupful stock oi ei atei Boil cauliflowei in boilini salted watet till tender drain* then divide mt.> sui.tll flowt l i\ onion "> Crisco •> few minutes, then add curry powder, lemon mi..- and stock oi watet Simmet fifteen minutes, then strain into clean saucepan* Vdd cauliflowei and salt and simmet fifteen I1U1H \ . bOt< Creamed Potatoes ftu Grutin tblespoonfula Crisco I i iblespoonful Rout l quart peeled and diced i cupful grated che< pot i I teaspoonful *-»W upfuli milk H teaspoonful white peppei 1. w breadcrumbs Cut potatoes in about \ x inch pieces, then boil carefully in boiling When done, drain, and pout into Criscoed fireprooi ilish. Blend Crisco ind flout in saucepan ovet fire, add milk, stii nil boiling, then idd cheese ind seasonings Pout ovei po grate •» little cheese oval top, sprinkle with breadcrumbs and bake five minute* in hot 68 VigttabUi 4 tihietpoont .'.-. ■■'■■' (ted ' *vt§ 1 large i 1 1 '■• i ] gr< i P ;-' I ami ; sit and | • in modi rt hoi m ' oM. ' • ■ 11/ h, pick i nt in t or uni Jf ihould b< ii in the fa C/rcen P< 4 t ; : • ] t ; ; J otiart i ' ■: and pe| ] tabUfpoonful I t€t . \,> ;>■. a | fill of talt, i igar, and 1 par J<;y; stir thi . I \ lA ■ milk 1 lb. arti< bo 2 tablefpoonfuli < n 2 tabh i flour I yolk of ei J & riey ■ ] pint boiling milk tairn: add ' upful of boilini I h lid off, ;- Lift Blend Ci d flour ii dd milk. inuf ':'.. V <:Ui',:<: \ua:; I ' ITftfa n and [<:iii£ cupful milk 1 cupful grated carrots \]A cupfuls flour 1 cupful grated raw potatoes 1 teaspoonful salt % cupful Crisco 1 teaspoonful baking powder 1 cupful seeded raisins 1 teaspoonful mixed spices ]/i cupful breadcrumbs 1 cupful currants Prune sauce 79 Puddinii POT Sauce y x li). prunei I lemot 1 wiiHi'l.r.'.iiil slurry wine }f teaspoonful powdered cinnamon for pudding, Cream Criico and mgai together, add carrots, potatoes rtiiini, curranti, crumbs, flour, baking powder, salt, and milk. I urn into < i in ,,, ,i up, i,i, , ovi i, and iti am it i adily foi I hr< e houn. /■,.. tana, Soak prunei in watei ovei night, aftei first washing them. Next day put them in pan with watei they wen soaked in, jusi enough I,, covei them, limmei gently until quit* soft Do noi allow to .boil, <>i iiiin will be spoiled Tak( oui i es, crack some, and save kernels. I'ui, , . through sieve, add sherry, kernels blanched, grated rind and strained lemon juice, and cinnt »n, and then, il thicket than rich mi. mm, .i,|,| nunc wiiii , in u .H ii , .iikI Ul( Chocolate .lolly quares i ho( olate 1 ta bli spoonfuls i ot nst an h I i . 1 1.1. sp iinl ( 'i isi o ! i i' as| nful salt 1 , upfuls boiling watei I t< aspoonful vanilla ext i a< l ■ I | > t ill sugai ' • i upful i hopped w alnut mi at i \\ hipped 1 1 1 .1111 I '.i, 1 1. 1 1 mm olate into small pieces, dissolve in Inn line water, add Cri li o, salt, cornstarch mixed with sugar, stit and boil foi eight minutes. Remove in, ,n in, add vanilla and nuts and poui ai nine into wet mold. Cool, turn out and set ve u u h u hippi d 1 1 1 am. Cottage Pudding l , upful mi". ii 2 i ables] il uls Crisco I , ' | . i, sspoonl uls ba k ing po^ del I cupful milk "i \\ atei ! • teaspoonful salt ly{ ( upfuls flout 1 teaspoonful vanilla extt acl I , upful suit ana i aisins S-.in l i sblespoonful ( 't in o I teaspoonful flour I , upful su ! iti aspoonful \ anilla extract I , . | ' { i upfuls boiling w at ei /■... Cream Crisco and sugai together, add [egg well beaten, milk, vanilla, flour, baking powder, salt, and raisins. Mix well, turn into ted mold, and bake twenty fiv< minutes in moderate oven, turnout 80 Pudding t and lerVC with laiice. This pudding may h< -.teamed f ( ,t om and a half hoUfl Fot :n\Kr. Mix flour, mi;mi, and CrilCO mi Small iaUC( pan, I hen mm mi egg and boiling watei and boil for three minutes. Flavoi with tin vanilla. Molasses Sponge Pudding 2 Clipfula floUl K <"H|)fiil molava . 2 teaspoonfuli powdet ed gingi i I i i/j, teaiDOOnflll baking loda I tahlespoorifnl breach •nnnlis x / z cupful ( Irisi o Y\ cupful milk ]/i t< aspoonful i all For Sauce I teaspoonful Criico 2 tablespoonfuls lemon juice 1 teaapoonful cornstarch 3 tahlrspoonf'nls tnola-.-.e-. I (ii |tf ill hot wa 1 1 i For pudding. Mix flour, breadcrumbs, soda and gingei together, then nih in Criaco with fingei dpi. Beai egg, add milk, molasses, fall and stir into dry ingredients. Turn mixtun into Criscoed mold, 'over with greased papei and steam steadily foi I wo hours. Turn out and serve with ■..up e /•'or uiutr. Blend CrisCO and eornstaieh loj-eiher, add molav.e-,, water, and h -inon |in<<, and hod a few iiiiniit' , Monica Pudding J i ,i bli spoonfuls melted ( !ris< o 3 eg 2 cupful a milk ' \ < upful sugai yd cupful flout ]A teaapoonful sail ]/t t< aspoonful vanilla < xi ract For Sauce ] /\ cupful ( Irisi o } A cupful i n am l /2 cupful powdered sugai yd teaspoonful vanilla extract Foi pudding, Heat I cupful milk. Add othet cupful milk gradually to flour, then stii into boiling milk, stit and cook five minutes. I he mix- turi- should be quite smooth. Removt from fire, add Crisco, sugar, yolks .,f eggs well beaten, salt, vanilla, and whites of eggs stiffly beaten. Turn into Criscoed baking dish, sei In pan half full oi boiling water. Bake in moderate oven thirty-five minutes. Serve with sauce. For rauct. Milt Crisco, add sugar, cream and vanilla extract and hi in." i o boil. Noodle Pudding I pini noodli i 1 lemon upful sugai \.\ cupful blam hi d and < hopped 1 i ;•;••, al monds upful mi Ited ( It isi o 2 cupfuls milk y£ ti aspoonful sail Throw noodles into boiling aalted water, and cook five minutes. Dram in colander. Beat egga until light and stit in the noodles. Gn pudding dish with Crisco, put in layet of noodles, sprinkle with sugar, almonds, grated lemon peel, and melted Crisco Then add anothet layer ol 81 Puddings 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 Milk 3 teaspoonfuls baking powder 1 egg 2 tablespoonfuls sugar 1 teaspoonful lemon extract }4 cupful Crisco Peaches, fresh or canned 1 _■ teaspoonful salt 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 }4 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 breadcrumbs 1 cupful sugar \\ teaspoonful salt 4 tablespoonfuls melted Crisco 6 eggs Hard sauce For Sauce 4 tablespoonfuls sugar 2 tablespoonfuls sherry yi teaspoonful salt 4 tablespoonfuls blanched and yi cupful Crisco chopped almonds For pudding. Beat eggs, add crumbs, salt, Crisco, sugar, and pine- apple 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 T j lb. brown sugar y? teaspoonful grated nutmeg 3 eggs li teaspoonful powdered mace *4 lb. breadcrumbs }/* cupful New Orleans yi lb. browned flour molasses }< lb. Crisco }£ cupful brandy (or grape juice) 2 teaspoonfuls baking )i cupful lemon juice powder yi lb. seeded raisins 1 teaspoonful salt }4 lb. sultana raisins }4 teaspoonful powdered cloves 1 lb. currants li teaspoonful powdered 1 lb. crystallized fruits, consist- cinnamon ing of pineapple, cherries, 1 teaspoonful powdered ginger 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 82 Puddings pugar, add eggi well beat ;ethcr, and all ot Divide into greased mold (small ( rifco II do) filling two-thirdi full and / foi three hours. Turn out vrhile hot and urith hard Sufficient foi two medium*sized puddingi or one very large one. Rice Pudding X cupful I upfuli milk Powdered cinnamon to • )i cupful -. j4 cupful leeded raisins j-4 cupful Cnsco yl teaspoonful tail . i» in milk until thick, then allow to coot Cream ( -/ and mgar, add well beaten eggf, i r-alt, rice, and cinnamon. (,]< ;i-.<: pudding dish with ( ri eo, pour in mixture and Lake one bout in moderat i ov< n< Walnut Pudding K cupful lugar 2 i g ipfull Hour ] < upful rnilk 2 teaspoonfuli baki dcr 1 teatpoonful vanilla extract 4 tablespoonfuli melted Crisco 1 cupful chopped English l / z teaspoonful lali Tor 1 cupful lugat ]/t cupful water 2 cupfuli whipped 'n-.tm ]A teaspoonful lem< act Mix flour, lugar, lalt and baking powdei r, add i beaten, vanilla extract, milk, Crisco, and nuts. Mix well and divide into 9 ed individual molds, - vj ,1 i greased pa| i '1 iteam iteadily for threcquarten of an hour. I urn For sauce. Boil lUgar and water till syrup ipim Z thread, pour beaten \olk\ of eggf , and itir quickly. Set aside T o cool, -.Mr i ally, add lemon extract and just before pen shipped 'fam. Sufficient for nine individual puddir.. WcK)dford Pudding {Kate B. Vaughn) 1 cupful sugar IX cupfuli flour J ej ^ cupful Cri ^ cupful buttermilk 1 cupful blackberry jam 1 teaspoonful baking soda >£ teaspoonful salt X teaspoonful grated nutmeg 83 Puddings 2 tablespoonfuls Crisco 1 cupful whipped cream For Sauce Powdered sugar >4 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. 84 WDWEOH F 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 1 teaspoonful curry powder 10 anchovies 14. teaspoonful lemon juice 3 hard-cooked eggs Salt to taste 2 tablespoonfuls grated cheese 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. Fried Egg Sandwiches 2 tablespoonfuls Crisco Salt, pepper, and red pepper 4 hard-cooked eggs to taste 2 tablespoonfuls cream 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, ^7 and red pepper. Cut rolls into thin slices, butter them, 85 Sandwiches 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 Salt and pepper to taste yi lb. cooked meat Crisp lettuce leaves 6 stoned olives 12 picked shrimps 1 teaspoonful capers Parsley 2 hard-cooked eggs 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 teaspoonful salt 1 cupful diced cheese 1 can pimientoes 1 teaspoonful cornstarch Paprika to taste 6 tablespoonfuls milk 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 2 tablespoonfuls chopped cooked yi cupful rice liver 1 sprig parsley 2 tablespoonfuls chopped 1 blade mace cooked ham 1 strip lemon peel 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. 86 Sandwiches Sardine Sandwiches 2 tablespoonfuls melted 1 tomato Crisco Salt, pepper, and paprika 1 dozen sardines to taste 1 tablespoonful whipped Lettuce leaves cream 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 tablespoonful flour 1 cupful water \y 2 tablespoonfuls sugar ^2 cupful vinegar Few grains red pepper 2 eggs well beaten Firm ripe tomatoes 1 teaspoonful salt Bread 1 teaspoonful mustard 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 Bread yi cupful grated horseradish >£ cupful mayonnaise 1 tomato 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. 87 54 HERE are two principal divisions, within which all varieties may be in- cluded, 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 moist- ened, 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. 88 Pastries 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 roll- ing. 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. 89 Pastries Plain Crisco Pastry \y 2 cupfuls flour y* teaspoonful salt y 2 cuplful Crisco 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 gradu- ally 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 1 tablespoonful lemon juice Yt, cupful Crisco Sufficient cold water to hold 1 egg mixture together $4 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 shorten- ing. 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 y 2 teaspoonful salt }£ cupful Crisco \yi teaspoonfuls baking powder Cold water iy cupfuls flour 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 ~jA cupful, and to re- mainder 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 halfway 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 lyi cupfuls cornstarch }4 teaspoonful salt 1*4 cupfuls flour 1 teaspoonful baking powder 2 tablespoonfuls sugar 1 yolk of egg y 2 cupful Crisco 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. 90 Pastries Double Pie Top Layer 1 cupful sugar 2 cupfuls flour 1 cupful sweet milk }4 cupful Crisco 2 eggs 2 teaspoonfuls baking powder }4. teaspoonful salt Under Layer 1 cupful molasses Plain Crisco Pastry. 1 cupful brown sugar 1 lemon 1 pint hot water 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 baking 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 )/2 teaspoonful salt 7 tablespoonfuls Crisco Water For Filling 6 tablespoonfuls Crisco 3 eggs ^4 cupful sugar x / 2 cupful blanched powdered 1 lemon almonds Ya, 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 moder- ate 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 % teaspoonful salt 8 tablespoonfuls Crisco 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. 91 Pastries 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 ]/2 teaspoonful salt l /2 cupful Crisco 2 cupfuls flour 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 formfng 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 yolk of egg 1 cupful Crisco 2 teaspoonfuls lemon juice 2 cupfuls flour 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 92 Pastries 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 sep- arate 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 re- quired. Sufficient for two pies. Rough Puff Pastry 2 cupfuls flour 1 teaspoonful lemon juice yi cupful Crisco, generous measure 1 egg yi teaspoonful salt 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 be- tween 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. German Paste 5 cupfuls flour 2 eggs \yi cupfuls Crisco 2 yolks of eggs y$ cupful ground almonds Xyi teaspoonfuls salt 1 cupful sugar 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 y$ teaspoonful salt 4 tablespoonfuls Crisco yi 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. 93 Pastries Butterscotch Pie 1 e^n 3 tablespoonfuls water 1 cupful il.uk brown sugar % teaspoonful s.ilt 1 cupful milk I tablespoonful powdered sugar 1 i ablespoonfuls Hour I baked ci usi 2 tablespoonfuls Crisco 1 teaspoonful vanilla extract Pin yolk <>f t-.u^ into saucepan, add brown sugar, flour, milk, water, Crisco, salt, and vanilla. Stii ovei fire until it thickens and comes to 1>< >il- ing point. Pour into baked pie shell. Beat up white of egg, then beat powdered sugai into it. Spread on top of pie and brown lightly in oven. Su Hun in for one pic. Rhubarb Custard Pie 1 cup! nl cut rhubarb 2 eggs 1 cupful sugar V- teaspoonful ginger extract I tablespoonful Hour 1 cupful milk I tablespoonful melted Clisco Crisco pastry Cm rhubarb in small pieces ami mix with sugar ami Hour. Beat egg yolks, add milk, gingei extract, ami melted Crisco. Line pie plate with pastry, and fill with rhubarb mixture. Pour custard over ami hake in moderate oven until firm, Cover with meringue made with stiffly beaten whites ot eggs to winch two t a blcspoonfuls powdered sugar have been added. Sufficient for one small pic. Sugar Paste for Tartlets 1 cupful sugai teaspoonful salt I . upfuls floui J eggs 1 cupful Crisco, generous measure 1 lemon Sift flour on to baking board, make hole in center, ami put in grated lemon rind, salt, SUgar, eggs, ami Crisco. Mix the whole to a stiff past i v. I his paste is used for the bottom layer oi' pits ami to line tartlet tins of Various kimls. It is excellent for turnovers. Sufficient for thirty tartlets. Currant Tartlets 1 | cupful currants 2 tablespoonfuls chopped j l ablespoonfuls ground nee camlied orange peel w Iniis of eggs I i teaspoonful lemon extract I tablespoonfuls Crisco Pinch of salt ; , cupful sponge cake numbs disco pastry 1 tablespoonfuls SUgar 1 tablespoonful cream Cream Crisco ami sugar together, add ground rice, crumbs, peel, CUrrantS, cicam, salt, lemon extract, and whites of eggs well beaten. Roll out paste, cut into rounds, hue some Cnscocd tartlet tins with rounds, put in each a tablespoonful of the mixtuie. Hake tartlets in moderate oven from twelve to fifteen minutes. Or, these tartlets may be covered with frosting, ami a little chopped cocoanut sprinkled over tops. Sufficient for nine tartlets. 94 Pastries Bartemian Tarts 1 cupful sugar 1 egg 1 lemon 1 cupful ra i si n . Yt II). chopped candied citron 1 tablespoonful melted peel Cri Crisio flake pastry ]4, teaspoonful tall Roll p.-istry thin and cui oui large cakes of it. Beai egg, add sugar, ( ir. o, rind and Strained juice of lemon, salt, mi ton, and t ai in.. Mix and pui tablespoonful of mixture on each of pastry cakes, wei edges of paste and fold like old fashioned turn oyer. Do noi sink with fork or juice will run out. Lay turn overs on C'riscoed tins and bake in hot oven from twelve to fifteen minutes. Sufficient for twelve tarts. Apricot Tarts 2 CUpfuls flour 2 teaspoonfuls vanilla extract ]/2 cupful Crisco 1 teaspoonful baking powder 4 tablespoonfuls sugar Apncoi jam or jelly y% teaspoonful salt Whipped cream 1 egg 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, CUI with CUttei and line Criscoed tartlei tins with the rounds. Line with papei and put in some rice or peas to keep paste from rising; hake m hot oven twenty min- utes. Remove me and papers. When pastries are cold put in each one a spoonful of the jam or jelly. Fill with whipped cream and decorate with chei ries a nd angelica. Sufficient for t hirt y tarts. Bakewcll Tartlets 4 tablespoonfuls sugar yi teaspoonful baking powder 2 eggs ]/$ teaspoonful salt 4 tablespoonfuls Crisco ]/z teaspoonful lemon extract 1 cupful flour Preserves I'astry ('nam Crisco and sugar, then add eggs well beaten, flour, salt, baking powder, and extract. Line twelve tartlei tins with pastrv, put teaspoon- ful of preserves in each, then divide mixture into them, and hake in mod) r- ately hot oven twenty minutes. Sufhi nut for t welve tartl< ts. Ws - ^ME APS B c. HE usual method of making bread is to fer- ment 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 he found to he 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 he lukewarm; then a good Hour, containing about S per cent o{ gluten is neces- sary. This gluten is the proteid in Hour; 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 tin- gas from escaping. The bread must be put into a very hot oven at first, 340 K., so that the yeast plant is killed quickly. If this be not ac- complished 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 pro- duce the gas. 'Ibis 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 o( the gas, that seem to give bread the character- istic flavor constantly welcome by the palate. Good flour has a slight pure smell, free from any moldy odor. Yeast is a fungoid growth, a microscropic plant capable of starting a fermentation in various substances. It grows £ & Breads, etc. 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 Hour 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. \i 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 sup- ply 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 masti- cate 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 neces- sary beating. Baking Powder Biscuits 2 cupfuls flour *2 teaspoonfuls baking powder 2 table-spoonfuls Crisco 1 teaspoonful salt Milk Mix and sift twice dry ingredients. Work in Crisco with finger tips, add gradually milk, mixing with knife to soft dough. Toss on floured boai d; pal and roll to oik -half inch thickness. Shape with biscuit cutter. Place on Criscoed tin and bake in hot oven twelve minutes. To have good bis- cuits 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. "Amount of baking; powder may be increased if especially raised biscuits are desired. 2 teaspoonfuls. however, is most healthful amount. Best Jumbles 2 cupfuls sugar 3 table-spoonfuls milk 1 cupful Crisco 1 teaspoonful salt 4 eggs 3 teaspoonfuls baking powder 4 cupfuls flour 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 97 Bftadff etc. ;md roll oul lightly on floured baking board; cm into circlet with dough- nut cutter, lay on Criicoed tint and bait < in moderate oven from leven to ir I, 1 1 1 1 1 1 1 1 1 • •. 01 till light brown. Theie cookies will keep freih two wee ki, .Mid il milk ii I- li out, -i mom h. Suffii ii Hi foi ■■' •< in v jumblt i. Boston Brown Bread I i upful i v« meal I • upful gt aham Hour , ; tableipoonfuli Criico I j tableipoonful baking ioda I i upful lugat ' ; •• aipoonful lalt I i upful i "i nmi al I j « upful molai i I ■ , . upfull BWI ' i milk Mix and lifl ingredienti. Diiiolve ioda with one tableipoonful lint water, add to molanei, then add mlllc and mix with dry ingredienti. Turn into jreajed mold two-thirdi full, grean cover, and tteam iteadily three and .1 hall houn. A 6-pound Criico pail can I" uied foi .1 mold. Sufficient foi on< loai Bran Gems y 2 cupful I" in Yi cupful milk ■ 1 a bleipoonfuli Criico I lalt ipooni ul lalt 1 tableipoonful whole wheat I egg flout 2 t ;il>l hoppi •! urn in' a 1 1 Beat eggi and sugat togethet for five minutei, then add mola ioda mixed with milk, salt?, flours, raiiini, and nuts. Mix and turn into Criicoed and floured cak< tin and bake in slow oven one and a quartet Im hi 1 1 Suffii nut foi one m< dium-iized loaf. Buttermilk Biscuits I quart flout I teaipoonful baking ioda ■ tableipoonfuli Criico I teaipoonful baking powdei I 1 ableipoonful lugat I 1 I teaipoonl ul salt 1 1 pini but tei milk Sift flour, baking powdi r, Bait, and sugat togi ther, then rub in Criico with finget tipi, add egg well beaten, and ioda mixed with milk. Dough 98 Breads, etc. should be '.oft and little more milk i an I"- added if n< eded. R oil oui lightly and dandle ai little ai possible. Cm with biscuii cutter, lay on < riscoed t ini and hake in hot oven ten m i ii ii t < |, Sufficient for I hut y hi,' mi s. Chocolate Brownies 1 cupful su^ar yl Cupful flour 6 tablespoonfuls melted Crisco 1 cupful chopped English 2 ej/ns walnut meal I 2 squares chocolate I teaspoonful vanilla extract Yl teaspoonful salt 3 t a hh spoonf uk boiling waft Cream Crisco and tugai together, add eggi will beaten, chocolate dissolved in boiling wan r, salt, Hour, vanilla, and nuts. Divide and spre.id thm in 2 Criscoed iquare pani and bake in slow oven from twenty to twenty-five minutes. Cm in itrips and lerve wit 1 1 ice cream. These are a cross between cookiei and heavy cake. Sufficient foi fifty browni< .. Chocolate Wafers 1 cupful tugar 2 < : 5 tablespoonfuls < useo X tiaspoonful baking soda 2 cupfuls Hour ^teaspoonful vanilla extract y^ cake chocolate )A teaspoonful sail Cream Crisco and tugai together, add chocolate melted, eggs well beaten, vanilla extract, Hour, salt, and soda. Mix and turn out on to floured baking hoard. Roll oui thin, and cut with small cutter, hay on Criscoed tin and bak< from leven to ten minutei in moderate oven. Sufficient for forty-six wafers. Citron Buns i yeast cake I teaspoonful lemon extract 6 tablespoonfuls sugai 1 cupful .-aided milk y* cupful Cri 1 t'KK ]/2 cupful raisins Syl CUpfllll flour yZ cupful chopped citron peel l A cupful lukewarm watei 1 teaspoonful salt Scald milk, arid half Ol lUgai and salt; when lukewarm add dissolved in water and \yl cupfuls flour. Mix, cover, and let ris( till light; then add Crisco, remaindei ol lugat and flour, raisins, peel, and extract. Knead hf.htly, cover, and let rise. Divide into small piec< , let rise on greased tins, brush over with beaten egg and hake- in hot oven twenty minut Sufficient for twenty-two buns. Coffee Bread ^i cupful milk 1 cupful iu ]A cupful melted Crisco 1 teaspoonful lemon extract ]/2 cake compressed yeast ]/«, cupful chopped English 1 teaspoonful salt walnut niMf, 2 < :;• i lour Heat milk slightly, then add flour to make batter and ya-.t dr. sol vd in little lukewarm water. Allow to rise until light, then add Crisco, 99 Breads, etc. well beaten, BUgar, lemon, salt, and enough Hour to make stiff dough. Knead ten minutes and let rise until light. Plate in discoid pan and let rise again. Spread with melted Crisco and sprinkle with sugar, cinnamon and nuts. Hake in hot oven half an hour. Sufficient for one- large loaf. Columbia Muffins 3 tablespoonfuls sn^ar \yi cupfuls milk i tablespt fids Crisco 1 teaspoonful salt I egg 3^2 teaspoonfuls baking powder I ' i CUpfuls sifted lloiu Sift flour, salt, and baking powder together. Cream Crisco and sugar, add e^g will heat en, then milk and flour mixture. Divide into Criscoed and floured gem pans ami hake twenty-five minutes in hot oven. Sufficient foi i went \ muffins. Corn Bread 1 cupful commeal 1 cupful sour cream 2 tahlespoonfnls melted Crisco 2 eggs 1 cupful flour yi teaspoonful baking soda ]/2 cupful sugar yi teaspoonful salt Mix commeal with flour, sugar, salt, Crisco, eggs well beaten, and sod. i mixed with cream. Mix well and turn into Criscoed tin and hake in moderate oven thirty minutes. Sufficient for one small pan of coin bread. Commeal Rolls 1 % cupfuls flour 1 tablespoonful sugar 2 tablespoonfuls Crisco }4 teaspoonful salt 1 egg ^i cupful commeal yi cupful milk I teaspoonfuls baking powder Sift together flour, commeal, salt, baking powder, and sugar. Ruh 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, hrush tops with beaten egg or milk and bake in hot oven ten minutes. Sufficient for fifteen rolls. Cream Scones 2 cupfuls flour yi teaspoonful salt 4 tahhspoonfuls Crisco 2 eggs ». 3 teaspoonfuls ha king powder }$ cupful cream 2 teaspoonfuls sugar 1 white of egg Mix and sift flour, salt, BUgar, and baking powder. Rub in Crisco with finger tips, add eggs well heat en and cream, knead dough lightly on floured baking board, divide into four equal pieces, make smooth and roll out, 100 Breads, etc. and cut into 4 small scones. Lay them on hot griddle, brush over with beaten white of <-gg and fry slowly on both sides. The dough should always I"- lightly handled. Sufficient for sixteen scones. Crisco Brownii Yl cupful sugar 1 cupful flour Y cupful Crisco 1 cupful (hopped nut meats Y> cupful molasses Y> tt -aspoonful salt 2 eggs Y* teaspoonful vanilla extract Cream Crisco and BUgat together, add eggs well beaten, molasses, extract, flour, salt and nuts. Divide into small fancy Criscoed tins, <>r bake in Criscoed sheet tin and cut in squares. Hake in moderate oven half hour. These are a (toss between cake and candy. Sufficient for twelve squares. Crisco Batter Cakes 3 eggs 1 cupful buttermilk Y cupful melted Crisco Y teaspoonful baking soda 1 cupful Hour 1 teaspoonful baking powder Yt teaspoonful salt Beal Up yolks of eggs, add milk, Crisco, and Hour mixed with salt, soda, and baking powder and beat till smooth, hold in whites beaten to a stiff* froth. Drop in large spoonfuls on ungrcased skillet or griddle. Serve hot with butter or maple syrup. Sufficient for fifteen cakes. Crisco Milk Bread 3 tablespoonfuls sugar 1 yeast cake 3 tablespoonfuls melted Crisco 1 quart milk 2 tablespoonfuls salt About 7 pints flour Mix yeast cake with I t ablespoonful sugar. Hear milk, add rcmamdi r of sugar, Crisco, and salt. Cool and add yeast and flour to make stiff dough. Turn out on Homed baking board, cut in three pieces, knead first one piece, then others, stretching dough; let rise ovei 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' BUgai 5 whites of eggs 1 cupful Cril Y teaspoonful vanilla extract 1 cupful Hour 1 teaspoonful salt Cream Crisco and gradually add sugar, mix thoroughly, and incor- porate, one by one, whites of eggs. Now add flour, salt, and vanilla. Mix well, then place in small, long heaps on a Criscoed tin. Hake in cool oven to pale brown color. Sufficient for sixty biscuits. 101 Breads, etc. Entire Wheat Bread 1 '.(' cupfuls boiling water 2 tablespoonfuls sugar 2 tablespoonfuls Crisco 1 yeasi cake 1 j i cupfuls milk l j cupful tepid water 2 teaspoonfuls salt Whole wheat Hour Mix boiling water, milk, su^ar, salt, and Crisco together. Add yeast cake dissolved in tepid water, with 3'j cupfuls whole wheat flour. Mix and let stand until light. Add more Hour until soft dough IS formed, then knead and divide into two loaves. Place in Criscoed tins and let stand until tin 1 dough doubles its hulk. Brush over with milk and hake in model ate oven one and a half hours. Sufficient for two small loaves. Excellent Graham Bread 2 cupfuls graham Hour 1 ' • cupfuls sour milk 4 tablespoonfuls melted Crisco ' i cupful su^ar ' .• cupful flour ]/2 teaspoonful salt 1 teaspoonful baking powder 1 teaspoonful baking soda Sift flours with baking powder, salt, sugar, anil soda, then add Crisco and milk. Mix and turn into greased ami floured cake tin and bake in moderate oven fifty minutes. Sufficient for one small loaf. Filled Cookies 1 eji£ 1 teaspoonful baking soda 1 cupful sugar 2 teaspoonfuls baking powder ^2 cupful Cnsco Zyi cupfuls Hour yi cupful milk or cream y* teaspoonful salt 1 teaspoonful vanilla extract For Filling 1 cupful chopped raisins ]/% cupful sugar 1 tablespoonful Hour }/% cupful water 1 _• cupful chopped walnut meats For cookies. Cream disco and sugar, add salt, egg well beaten, milk, vanilla, ami Hour sifted with baking powder ami soda. Mix and turn out on Hound baking board. Dough should he soft. Roll very thin ami 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 .nul bake in moderately hot oven fifteen minutes. For filling. Mix sugar ami flour in saucepan, add raisins, nuts, and water, stir and cook until thick. Cool before using. Fried Cornmeal Nut Cakes 2 cupfuls yellow cornmeal 1 teaspoonful salt 2 tablespoonfuls melted Crisco 1 egg 3 cupfuls boiling water | .< cupful chopped nut meats Bring water and salt to boil, Stir in cornmeal, add nut meats, and stir and cook ten minutes. Remove from tire and add egg well beaten, and 102 Breads, etc. 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 1 teaspoonful baking soda 4 tablespoonfuls Crisco 1 teaspoonful baking powder 3 cupfuls sour milk ]/2 teaspoonful salt Yi teaspoonful grated nutmeg Flour 1 teaspoonful lemon extract 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 1 teaspoonful powdered 2 cupfuls brown sugar cinnamon 1 cupful Crisco ]/2 teaspoonful powdered allspice 1 cupful chopped raisins 1 teaspoonful powdered ginger 1 cupful chopped English \ l /2 teaspoonfuls baking soda walnut meats 2 tablespoonfuls sour milk 3 eggs 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 4 tablespoonfuls chopped nut }/2 cupful Crisco meats 2 cupfuls flour 2 tablespoonfuls chopped candied 2 teaspoonfuls baking powder citron peel 1 teaspoonful salt 3 eggs 4 tablespoonfuls currants ^ 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. 103 Breads, etc. Fruit Rolls 1 cupful milk )/i lb. chopped candied citron peel 1 yeast cake ]/i cupful chopped English }4 cupful lukewarm water walnut meats • 4 cupful sugar yi cupful currants > 4 cupful melted Crisco ^ cupful sultana raisins 2 teaspoonfuls salt ^ teaspoonful powdered cinnamon 2 eggs /^ teaspoonful powdered mace y* cupful chopped cocoanut Flour Scald milk, when lukewarm add yeast cake dissolved in tepid water and \yi cupfuls Hour, heat 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 hake in hot oven twenty minutes. Sufficient for sixteen rolls. Ginger Snaps 2 cupfuls molasses 2 teaspoonfuls powdered ginger 1 cupful brown sugar 1 teaspoonful powdered mace 1 cupful Crisco 1 teaspoonful salt 2 teaspoonfuls baking soda 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 2 eggs % cupful Crisco I cupful milk $i cupful chopped preserved 3 cupfuls flour ginger 3 teaspoonfuls baking nowder y£ 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 tablespoonfuls Crisco 2 cupfuls boiling water T 4 cupful warm water 2 teaspoonfuls salt }4 yeast cake 1 egg 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, 104 Breads, etc. 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 1 cupful milk 2 tablespoonfuls Crisco 2 eggs 1 cupful yellow cornmeal 1 teaspoonful salt 3 tablespoonfuls sugar 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 to- gether 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 eggs 2 tablespoonfuls melted Crisco 1 teaspoonful salt \]/2 cupfuls cornmeal 2 teaspoonfuls baking powder 2 cupfuls milk Beat eggs, add milk and hominy. Sift in cornmeal, add baking pow- der 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 1 egg 3 tablespoonfuls melted Crisco 2 cupfuls milk 2 cupfuls whole wheat flour 1 cupful molasses 2 cupfuls bran 1 cupful stoned chopped dates 1 teaspoonful salt 2 teaspoonfuls baking soda x /i cupful sugar ^2 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 to- gether 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 1 teaspoonful baking soda yi cupful sugar 1 teaspoonful cream of tartar 3 tablespoonfuls Crisco 1 teaspoonful lemon extract \ l / 2 cupfuls honey 5^4 cupfuls flour 1 cupful sour milk 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 105 Breads, rtc. tartar. Mix and turn out on baking board, roll out and cut with doughnut cutter. Fry in plenty of hot Crisco. It' 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 y± cupful sugar 3 tablespoonfuls Crisco 1 teaspoonful salt ^4 teaspoonful powdered cinnamon 1 teaspoonful powdered ginger 1 egg yi yeast cake Flour 1 \ cupful chopped candied citron perl 1 : cupful seeded raisins 1 cupful scalded milk 1 ( cupful lukewarm water Add Crisco, sugar, and salt to milk: when lukewarm, add yeast cake dissolved in water, spices, egg well beaten, and sufficient Hour to make a still dough. Mix well, add raisins ami peel, cover, and let rise over night. In morning divide into pieces and form mto neat buns; place in Criscoed p. m one inch apart, let rise, brush over with milk or beaten egg, and bake in moderately hot oven twenty-five minutes. Cool, ami 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 J/2 cupful scalded milk 1 , cupful sugar 1 4 cupful Crisco 1 teaspoonful salt yi yeast cake ? 4 cupful lukewarm water 1 -'4 cupfuls Hour 1 cupful cornmeal Add sugar and salt to milk; when lukewarm add yeast cake dissolved in % cupful of the water, and I '4 cupfuls Hour, cover, and let rise until light, then add Crisco, cornmeal, remaining Hour and water. Let rise over night, in morning till Criscoed muffin rings, two-thirds full; let rise until titles are full and bake thirty minutes in hot oven. Sufficient for twelve muffins. Lemon Wafers 2 cggs_ 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 stitt 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, 106 Breads, etc. Lunch Rolls 1 yeast cake 2 tablespoonfuls Cnsco 1)4 cupfuls milk 4 cupfuls flour 2 tablespoonfuls sugar 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 teaspoonful baking soda 1 cupful sugar 3 tablespoonfuls hot water 3 tablespoonfuls Crisco yi teaspoonful salt 1 cupful sour cream 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, (irate some maple sugar on each cookie and bake in moderate oven eight minutes. Sufficient for forty cookies. Maryland Beaten Biscuits 4 cupfuls flour 1 teaspoonful salt ]/2 cupful Crisco 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 thor- oughly and add enough to dry ingredients to make stiff dough. Every- thing should be as cold as possible. Heat 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 bis- cuits on Criscoed tins and bake in moderate oven thirty minutes. Bis- cuits may be baked in moderate gas oven and gas turned off when bis- cuits 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 \]A teaspoonfuls salt 2 tablespoonfuls Crisco ]/2 yeast cake 1 cupful boiling water 1 egg % cupful sugar 4 cupfuls flour Add Crisco, salt, and half of sugar to milk and water; when luke- warm add yeast mixed with remaining sugar, egg well beaten, and flour. 107 Breads, etc. Beat thoroughly, cover, and let rise until light. Pur greased muffin rings on hot griddle greased with Crisco. Kill half full with raised muffin mix- ture and cook, slowly until well risen ami browned underneath. Turn muffins ami rings ami brown other side. When muffins are cold, split open, toast, and serve with inarm. ilade. Sufficient for sixteen muffins. Nut Doughnuts 1 T i eupfiils sugar 1 cupful chopped Knglish 1 tablespoonfuls Crisco walnut meats 1 j .< cupfuls milk. 1 teaspoonful vanilla extract 2 eggs 1 teaspoonful lemon extract 4 teaspoonfuls baking powder , T i teaspoonful salt Flour to make soft dough Cream Crisco ami sugar together, add eggs well beaten, milk, salt, extracts, baking powder, nuts, and sufficient Hour 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 1 ,' 4 cupfuls sugar 1 teaspoonful powdered cinnamon 1 cupful Crisco 1 teaspoonful powdered ginger 3 cupfuls rolled oats 1 cupful stoned chopped dates 2 eggs 1 teaspoonful baking soda yi cupful sour milk 1 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 1 teaspoonful baking soda 5 tablespoonfuls Crisco 2 teaspoonfuls cream of tartar 1 tablespoonful sugar 1 egg ': teaspoonful salt Sweet milk Rub Crisco finely into flour, add sugar, salt, soda, and cream of tar- tar. 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. 108 Breads, etc. Raised Doughnuts 1 cupful milk 1 cupful sugar % yeast cake )/\ cupful Crisco j/4 cupful lukewarm water 2 c \y 2 teaspoonfuls salt 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 2 teaspoonfuls cream of tartar 5 tablespoonfuls Crisco 3 table-spoonfuls sugar 1 teaspoonful salt 2 cl'L's 1 teaspoonful soda 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 \ l / 2 teaspoonfuls salt 5 tablespoonfuls Crisco 1 cupful milk 3 egus 1 teaspoonful Krated nutmeg 4 teaspoonfuls baking powder 1 lour to make soft dough From \]/ 2 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 teaspoonfuls salt 2 tablespoonfuls Crisco ]/2 yeast cake 1 cupful rolled oats yi cupful lukewarm water l /2 cupful molasses 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 109 Breadst etc. stiff dough; knead well, let rise, knead a very little, divide into two Cris- coed bread pans, lei rise again and bake tony minutes in moderate oven. Sufficient for two small loaves. Rose Leaves 1 cupful sugar yi, teaspoonful salt 6 tablespoonfuls Crisco 1 teaspoonful rose extract 1 eggs - 1 cupfuls Hour Cream Crisco, adding sugar gradually, then stir in eggs well beaten; add salt, extract, and Hour. The dough should be soft. Now chill dough, then roll very thin, using sugar instead of Bour, 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 lor fifty small cakes. Rye Muffins 1 cupful Hour 2 teaspoonfuls baking powder 2 tablespoonfuls melted Crisco 1 egg 1 cupful ryemeal ' • teaspoonful salt 2 tablespoonfuls brown sugar 1 cupful milk Sift flour, meal, baking powder, and salt together. Beat egg and sugar together, then .^\d 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 2 cupfuls flour 4 tablespoonfuls sugar }4 teaspoonful salt 1 .• cupful Crisco 3 eggs 5 tablespoonfuls lukewarm 2 tablespoonfuls chopped water almomls 1 cupful whipped cream For Syrup }i lb. lump sugar 3 cupfuls water 3 tablespoonfuls lemon juice For cake. Put yeast cake into cup, add 1 tablespoonful sugar, 1 tablespoonful Hour, and lukewarm water. Allow to use ten minutes. Put flour into basin, add salt, remainder of sugar, almomls, yeast mixture, eggs well beaten, and Crisco melted and cooled. Heat ten minutes with wooden spoon. Turn into Criscoed tube mold. Allow to rise until doubled in si/e, then bake in quick oven forty-five minutes. Mold should be sprin- kled 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. 110 Breads, etc. Shortbread Cookies 2>2 cupfuls flour yi teaspoonful salt ^ cupful Crisco 1 egg l /z cupful sugar 1 teaspoonful vanilla extract Beat Crisco, sugar, and salt to cream. Add gradually e^'g 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 ]/2 teaspoonful salt 3 tablespoonfuls Crisco ]/$ 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 1 teaspoonful salt 3 tablespoonfuls Crisco l /i 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 ]/i teaspoonful salt 1 tablespoonful melted Crisco 1 teaspoonful baking soda 2 cupfuls sour milk 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 untd browned, then turn and cook on other side. Serve hot with syrup. Sufficient for eighteen cakes. Ill HrftiJf, <•/< Sour Milk Tea Cakes I i n pi nl COI nim.il 1 l Upflill floUl •I i ablespoonl uls ( i ia< o ^ cupful lugai ' , ■ I teaapi "'Hi hi l>.i king lodi \}j cupfula tout milk I teaipoonful salt I i easpooni ul lemon extt u > Beat up the eggs, add meal and milk and mix \\.ikc in model ii <• oven fifteen minutes Sufficient foi sixteen cakes. Steamed Nut Broad 1 . piui ;i .ill. mi flout ' i easpoonful salt 1 cupful Crisco ' teasjp ifuls baking powder 1 . . ii | > t ill v\ lull Hour I Cupful milk 1 cupful choppi 'I English I cupful sugat w alnut meat s I < Cream Crisco and sugat tone t her, ;iu\l c^n well beaten, milk, salt, flours, baking powder, and mi is. Mi\ and turn into Criscoed mold, covet with greased papei and steam two hours. I his nul bread is delicious terved lu 1 1 wnii butter. 1 1 m.i\ be serv< d as a pudding with i " am oi liquid sauce, Suili. ii in foi one loaf. Southern Spoon Bread 1 tablespoonfuls melted Crisco I quan milk 2 i up! ul'- ' "i mm il I teaspoonful salt I i Heat milk to boiling point, thi n stii in meal and salt; add Crisco and rook five minutes. Cool mixture, add yolks ol eggs well beaten, then beat whites oi eggs to stifl froth and fold m Pout battel into Criscoed two- quart pan .iml bake in moderat< oven forty minutes. Serve while Imt, using -i spoon with which to serve it. This is especially good served with roast poi k Su ilu itiit foi "in I. n ge pa ii ol bi ead. Spice Cookies > , o 1 t easpooni ul salt I ' • cupfuls brown sugat I teaspoonful powdered I i upful Cri i innamon 1 cupful molasses 1 teaspoonful powdered ginget 1 . cupful soui milk I teaspoonful powdered cloves 2 i< .ispoontuls baking soda I teaspoonful grated nutmeg '■ teaspoonful black peppet ! teaspoonful baking powdei Flout i o make i st if] dough Beat eggs five minutes, then add BUgat and beat five minutes, Hun .ul.l Crisco nul beat until thoroughly mixed, add molasses, milk, soda, nit, spices, baking powder, and enough flout to make Btifl dough. I eave mixture in basin until following day. rake pieces ol dough .mil roll outj cut wnii small cutter, lay on Criscoed tins and bake in moderate oven from seven to ten minutes. Sufficient foi ninet \ * ookies. 112 Bread/, etc. Swedish Coffee Bread 2 i upfulf hot milk ]A ' ful fait y+ ( upf ill lugai ardamoin ft •/, i upful ( rifco 1 2 cupfuli Hour Remove leedi from cardamomi and grind fine, add to hot milk with Q t iugar, and ialt. When lukewarm add • mixed with a little tepid water and flour. Mix and alio Then add flour enough to make .'iff dough Knead and let rice again, then make into rolli or I.i t ]]■,< again and hake in moderate oven nil ready. Sufficient foi eighteen roll', or i wo imall loa Swedish Rye Bread 2 tabh ipoonfuli iugaf ake 3 tablefpoonful ' 3 cupfuli rye flour 2 teaipoonfuli sail 1 cupful white flour 4 < upfuli boiling w< In evening add Crifco, iugar, and tall to boiling water; cool, add • cake mixed with a little tepid watei oi iugar, rye Hour and white flour. Allow to rife and in morning add more white flour, a link at j time, to in 'iff dough. Le< rife, knead again and bake in Ci I pie tin', or cake tim ai it v. ill rife bettei 'dan if baked in bread tini. Bake in Lot oven half hour. When taken out of oven brufh crufi with a little melted ( rif< o. Suffi' I'm foi four loav< .. Twin Biscuits 1 cupful milk 2 teafpoonfulf baking powder ]/j. teafpoonful -.alt i pfuli flour 2 tablefpoonful ' Sift flour, baking powder, and fall together, rub in ( fingeri, then add milk. Pal and roll out dough, cut with < utter, brufh with melted Crifco, ! on top of another, lay on Crifcoed tin and bake m hot oven from ten to i welve mini Sljffl' Klit for t w<;l V<; hlV Mil |. Waffles 3 < upfuli flouj 1 teafpoonful '.air 2 tablefpoonfulf melted Cri 1 tablefpoonful iugaf yi teafpoonful baking loda 2 cupfuli '.our milk 2 <:; Mix and lift dry ingredient!, add milk gradually, ' well beaten, melted Crifco, and whit< fl froth; cook on hot waffle iron greated with Crifco. with maple '.yrup, or honey ami hut i < | . Wafflei ma'.' be lerved for breakfait, luncheon, lupper or high tea. A waffle iron should fit clofely on rant."-, be well heated on on'- lide, turned, ted on otln-r tide, and thorough! I re iron is filled. In filling, put tablefpoonful of mixture in c-arh compartment near 113 Breads, etc. 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 teaspoonful baking soda 1 cupful Crisco 1 teaspoonful salt }4 cupful thick sour milk 1 teaspoonful vanilla extract 2 eggs }4 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 id cool place, and they will be as crisp as when first baked. Sufficient for ninety cookies. Yorkshire Fruit Loaves 2 lbs. flour 1 cupful sultana raisins Y± cupful Crisco 1 cupful currants 1 teaspoonful salt ^ cupful seeded raisins 2 cupfuls milk l /i cupful chopped candied 1 yeast cake citron peel 1 cupful sugar 1 teaspoonful powdered ginger )/2 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 teaspoonfuls salt 2 tablespoonfuls Crisco % yeast cake dissolved in 1 tablespoonful siipar ^ 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. 114 &J^KJ£>S HERE 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 ginger- breads. In the fifth way the sugar and eggs are beaten thor- oughly over boiling water, then cooled before the melted short- ening 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, ex- perience 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. a Cakes 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 116 Cak es 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. Cur- rants 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 nec- essary 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 ap- pearance of pudding than cake. Successful cake making means constant care. In recipes in which milk is used as one ingredient, either sweet or butter- milk may be used but not a mixture of both. Buttermilk makes a light, spongy cake, and sweet milk makes a cake which cuts l?ke 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. 117 Cakes Cake must not be hurried. Keep the oven steady though slow, and after putting a large cake into it do not open the door f6r 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 in- gredients. 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 min- utes. 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, 118 Cakes 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 im- paired. Apple Sauce Fruit Cake without Milk 1 cupful brown sugar 1 teaspoonful powdered \y£ cupfuls apple sauce cinnamon 2y£ cupfuls flour 1 teaspoonful grated nutmeg ]/i cupful Crisco 2 teaspoonfuls baking soda 1 lb. raisins )/?. teaspoonful salt 1 teaspoonful powdered cloves 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 \yi cupfuls sugar y£ teaspoonful baking soda ]/2 teaspoonful salt 2 cupfuls flour 3 eggs 1 teaspoonful baking powder yi cupful Crisco H teaspoonful vanilla extract 1 cupful milk }/$ cake chocolate For Filling 1 cupful sugar }/2 cupful stoned stewed prunes y^ cupful boiling water y$ cupful blanched chopped 1 white of egg almonds For cake. Beat 1 egg in double boiler, add ^2 cupful milk, f£ 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 119 Cakes vanilla. Mix well and add chocolate paste, and divide into two Criscoed and [loured layer cake tins. Hake twenty minutes in moderate oven. For filling. Boil sugar ami 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 ami beat well. Put between layers of cake. Sufficient for one good-sized layer cake. Pound Cake 2 cupfuls sugar 12 eggs 2 cupfuls Crisco 4 cupfuls flour 2 teaspoonfuls salt teaspoonful powdered mace 3 tablespoonfuis brandy Cream Crisco and sugar thoroughly together, add yolks of eggs will be.it en, fold in whites of eggs beaten to a stiff froth, add brandy, Hour, salt and mace, and mix lightly ami quickly. Turn into a papered cake pan and bake in a slow own for one hour and twenty minutes. Sufficient for one large cake. Boiling Water Cake 1 cupful boiling water 1 cupful sultana raisins 1 cupful s 1 1 l; a r 2jj cupfuls Hour y 2 cupful Crisco yi teaspoonful salt 1 egg 2 teaspoonfuls baking powder l i cupful chopped candied ' ( teaspoonful grated nutmeg citron peel }4 teaspoonful lemon extract Put Crisco and sugar into basin, pour boiling water over them; let stand till cold, then add egg will beaten, sift in Hour, salt, baking powder, and nutmeg, add peel, raisins, and lemon extract, and mix well. 1 urn into greased and floured small square tin and bake in moderate oven halt hour. Cool and cover with boiled frosting. Sufficient for one small cake. Butterless-Milkless-Eggless Cake 2 cupfuls brown sugar 1 teaspoonful powdered cloves -' ; cupful Crisco yi teaspoonful powdered mace 2 cupfuls water )/2 teaspoonful grated nutmeg 2 cupfuls sultana raisins 2 teaspoonfuls baking soda 2 cupfuls seeded raisins 4 cupfuls Hour 1 teaspoonful salt 1 teaspoonful baking powder 2 teaspoonfuls powdered l}4 cupfuls chopped nut meats cinnamon 3 tablespoonfuis warm water Put Crisco into saucepan, add sugar, water, raisins, salt, and spices, and boil three minutes. Cool, and when cold add Hour, 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. 120 Cakes Caramel Cake ike \]4 cupfuls sifted sugar 2 eggs ]/2 cupful Cri 1 cupful cold water 3 cupfuls Hour 2 teaspoonfuls baking powder 1 teaspoonful vanilla extract l /i cupful granulated sugar yi teaspoonful salt yi, cupful boiling water For Filling ]/2 cupful brown sugar l /i cupfiil granulated sugar \'\u< h salt 1 teaspoonful C I . 1 ounce < hocolate 1 teaspoonful vanilla extract 1/l cupful hot water For cake. Put granulated BUgat 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. I>eat Crisco and sugar to a (ream, 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 van- illa, beat until creamy, then spread between cakes. Sufficient for one layer cake. Chocolate Cake For Cake 1 cupful sugar ^4 teaspoonful salt ]/a, cupful grated chocolate Y* cupful Crisco 5 eggs 2 cupfuls flour 1 teaspoonful baking powder ]/? cupful sultana raisins yi cupful candied chopped citron peel For Chocolate Frosting 2 tablespoonfuls Crisco 2 cupfuls powdered sugar 2 squares melted bitter 6 tablespoonfuls coffee chocolate yi, teaspoonful salt ]/2 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 121 Cak es 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 add- ing a little more hot coffee. It is always soft, creamy and delicious. Sufficient for one cake. Cocoanut Layer Cake For Cake 1 cupful sugar yi cupful Crisco 3 cupfuls flour 1 cupful milk Y teaspoonful salt 2 teaspoonfuls vanilla extract 4 eggs 3 teaspoonfuls baking powder For Filling 1 teaspoonful Crisco 1 teaspoonful vanilla extract 1 cupful sugar 1 white of egg 1 cupful water Y cupful chopped cocoanut Pinch cream of tartar Y 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 auJ 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 2 cupfuls flour Yi cupful cold strong coffee 2 teaspoonfuls baking powder 3 yolks of eggs K teaspoonful powdered y 2 cupful Crisco cinnamon 1 tablespoonful molasses Y teaspoonful powdered cloves X cupful raisins l A teaspoonful grated nutmeg yi teaspoonful salt White Part Y cupful Crisco 2 cupfuls flour 1 cupful granulated sugar 2 teaspoonfuls baking powder 3 whites of eggs 1 teaspoonful vanilla extract Y cupful milk Y 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. 122 Cakes Put 2 cupfuls dark brown sugar and ^ 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 5 tablespoonfuls Crisco 1 cupful flour 4 eggs yi 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 }4 cupful water yi cupful Crisco 4 eggs yi 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, beat- ing 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 pre- serves, custard, or savory mixtures. Sufficient for thirty puffs. Crisco Fruit Cake \yi cupfuls Crisco 1 lb. seeded raisins 2 cupfuls sugar 1 lb. glace cherries 4 cupfuls flour 1 teaspoonful baking soda 6 eggs 1 teaspoonful salt 1 wineglassful brandy ]/2 cupful New Orleans yi lb. blanched and chopped molasses almonds l /i cupful cold black coffee }4. lb. English walnut meats 1 teaspoonful grated nutmeg (broken in small pieces) 2 teaspoonfuls powdered yi lb. stoned and chopped dates cinnamon 1 lb. currants 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 123 Cakes 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 hake in moderate oven two and a half hours. Brandy may be omitted. Sufficient for one large cake. Devils Food Cake \}4 cupfuls sugar 2 cupfuls flour \]/ 2 cupfuls milk yi cupful Crisco ]/2 cake chocolate 1 teaspoonful baking soda 2 teaspoonfuls vanilla extract 3 tablespoonfuls boiling water 2 eggs Boiled frosting ]/2 teaspoonful salt Put Y2 cupful of sugar into small saucepan, add chocolate and 1 cup- ful milk. Put on stove and stir till it boils rive 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 ^ cupful Crisco 1 cupful milk 1 teaspoonful baking powder 5 eggs yi teaspoonful salt 3 cupfuls flour 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 sweet- ened peaches and pile some peaches on top. Sufficient for one cake. Strawberry Shortcake 3 cupfuls flour 1 egg ]/2 cupful Crisco 2 tablespoonfuls sugar }/* teaspoonful salt 1 cupful milk 3 teaspoonfuls baking powder 1^ pints strawberries 1 cupful whipped cream Sift the flour with the baking powder, salt and sutzar, 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. 124 Cakes Fig Cake 1 cupful sugar }4 cupful Crisco 3 eggs 3 teaspoonfuls baking powder 1 cupful milk ]/2 teaspoonful salt 2 teaspoonfuls powdered 1 teaspoonful vanilla extract cinnamon ]/i teaspoonful grated nutmeg 3 cupfuls flour 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 ^4 cupful flour 1 teaspoonful baking powder 6 tablespoonfuls sugar ]/i teaspoonful almond extract 6 tablespoonfuls melted Crisco Boiled frosting 4 eggs Preserved cherries or cocoanut l /i 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 x / 2 cupful sugar 2 teaspoonfuls powdered ginger 1 egg 1 teaspoonful powdered yi cupful molasses cinnamon ]/2 cupful milk yi teaspoonful powdered cloves \yi cupfuls flour ]/2 teaspoonful baking soda or ]/\ cupful Crisco 2 teaspoonfuls baking pow- 1 teaspoonful salt der Sauce 1 teaspoonful Crisco 1 tablespoonful flour 1 cupful (K lb.) maple sugar 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. 125 Cakes 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 5 eggs or yolks of 10 eggs 1 tcaspoonful salt 4 cupfuls flour 1 teaspoonful orange extract 1 cupful Crisco 1 cupful milk 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 \yi teaspoonfuls orange extract and spread at once on cake. Sufficient for one large cake. Gold Cake (Kate B. Vauzhn) % cupful sugar 1>2 cupfuls flour 5 tablespoonfuls Crisco }4 teaspoonful salt }4 cupful milk 3 teaspoonfuls baking powder 4 yolks of eggs ^ 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 $i cupful sugar }4 teaspoonful lemon extract IK cupfuls flour 2 whites of eggs 4 tablespoonfuls Crisco }i teaspoonful salt Vt teaspoonful almond extract 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. 126 Cakes Crisco Sponge Cake 3 eggs 1/4 cupfuls flour 1 cupful sugar 2 teaspoonfuls baking powder ]/2 cupful Crisco yi teaspoonful orange extract ]/2 teaspoonful salt yi. 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 sugar 5 eggs (whites only) 1 cupful Crisco yi. lb. corn starcn 1 teaspoonful salt 1 teaspoonful lemon extract Cream Crisco and salt, add sugar by tablespoonfuls, beating all the time, then add the corn starch 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 ly?. cupfuls flour Ya, cupful Crisco 2^2 teaspoonfuls baking powder yi cupful cold water yi teaspoonful salt 1 teaspoonful vanilla extract 6 whites of eggs For the Filling 1 cupful sugar Pinch cream of tartar yi cupful boiling water 1 /t. cupful chopped candied cherries 2 whites of eggs yi cupful chopped candied 1 teaspoonful vanilla extract 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 pine- apple, 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 yi teaspoonful salt 3 tablespoonfuls Crisco 1 teaspoonful baking powder 3 eggs 12 tablespoonfuls flour Grated rind 1 lemon 127 Cakes For Lemon Filling 4 tablespoonfuls Crisco 4 yolks of eggs 2 lemons 1 white of egg ¥*, cupful sugar % 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 ly cupfuls flour Y* cupful Crisco 2>4 teaspoonfuls baking powder yi cupful cold water yi teaspoonful salt 1 teaspoonful vanilla extract 6 yolks of eggs Filling or Frosting 1 cupful sugar 1 teaspoonful vanilla extract ]/ 2 cupful boiling water >2 cupful chopped raisins 2 whites of eggs ]/i cupful chopped nut meats Pinch cream of tartar 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 2 cupfuls flour 6 tablespoonfuls Crisco 3 teaspoonfuls baking powder 1 cupful milk 1 teaspoonful salt 2 eggs 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. 128 Cakes Jelly Roll 4 eggs 1 teaspoonful baking powder 1 cupful sugar }i teaspoonful salt 2 tablespoonfuls melted Crisco 4 tablespoonfuls milk 2 cupfuls flour 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 2 tablespoonfuls melted 1 cupful Crisco chocolate 3>2 cupfuls flour 1 teaspoonful powdered 4 eggs cinnamon 1 cupful milk }4 teaspoonful grated nutmeg 3 teaspoonfuls baking powder l /o teaspoonful powdered allspice 2 tablespoonfuls molasses 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 mix- ture, 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 Y2 cupful sugar }/2 teaspoonful salt ]/2 cupful Crisco 1 egg 1 cupful marmalade 2 cupfuls flour \y 2 teaspoonfuls baking powder yi 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 remain- ing 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. 129 Cakes Old Fashioned Seed Cake 2 cupfuls sugar 1 teaspoonful salt \y£ cupfuls Crisco 2 tablespoonfuls carraway seeds 4 cupfuls flour 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 2 cupfuls flour 1 cupful Crisco 1 teaspoonful baking powder 5 eggs yi wineglass brandy 14. lb. blanched chopped almonds yi teaspoonful powdered mace ]/^ lb. shredded candied citron peel 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 2 cupfuls flour }4> cupful Crisco 2 teaspoonfuls baking powder 1 cupful milk or water 1 whole egg and 2 yolks of eggs yi teaspoonful salt 1 cupful chopped walnut meats 1 teaspoonful vanilla extract For Frosting 1 cupful sugar Pinch cream of tartar 1 cupful water 1 teaspoonful lemon juice 2 whites of eggs 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 min- utes 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. 130 Cak es Rose Leaf Cakes 1 cupful rose leaves 3 eggs 3 cupfuls flour 1 cupful milk 1 cupful sugar 2 teaspoonfuls baking powder }/2 cupful Crisco 1 lemon yi 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 1 cupful Crisco yi cupful sugar 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 yi teaspoonful salt y£ cupful Crisco 3 teaspoonfuls baking powder 4 whites of eggs 1 cupful chopped pecans or yi teaspoonful vanilla extract English walnut meats 2 cupfuls flour yi cupful milk Cream Crisco and sugar. Sift dry ingredients and add to Crisco mix- ture, 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 2^ cupful sugar yi cupful chopped candied yi cupful Crisco citron peel 4 eggs 2 cupfuls flour 2 cupfuls sultana raisins 1 teaspoonful baking powder X cupful seeded raisins yi teaspoonful almond extract yi teaspoonful salt For Filling and Icing yi lb. ground almonds 2 eggs 2 cupfuls powdered sugar 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 131 Cakes by mixing almonds with powdered sugar, eggs well beaten and almond extract. Line Criscoed cake tin with paper and place in half of cake mix- ture, 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 3 eggs 1 cupful Crisco 1 teaspoonful powdered 1 cupful molasses cinnamon y 2 cupful sour cream 1 cupful seeded raisins 3 cupfuls flour yi cupful currants 1 teaspoonful salt l A teaspoonful grated nutmeg y 2 teaspoonful baking soda y teaspoonful powdered cloves y 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 1 egg ]/ 2 cupful melted Crisco 1 teaspoonful powdered ginger 2 cupfuls fine oatmeal % teaspoonful powdered allspice Ya, cupful molasses y teaspoonful powdered 3 tablespoonfuls sugar cinnamon yi teaspoonful salt y. 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 y cupful seeded raisins y 2 cupful Crisco y teaspoonful salt 2 eggs \y cupfuls molasses 1 teaspoonful baking soda y. cupful chopped nut meats >£ cupful milk 1 teaspoonful powdered ginger 2 cupfuls flour y. teaspoonful powdered mace 2 cupfuls whole wheat flour 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. 132 *wm2 cupful flour 4 tablespoonfuls sugar 1 cupful stewed rhubarb 2 eggs ]^2 teaspoonful salt 1 lemon 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 tablespoon- ful of sifted sugar and half teaspoonful lemon juice. Drop in spoonfuls on top of pudding and return to oven to brown lightly, Spanish Rice yi cupful Crisco 5 small onions yi cupful grated cheese 1 cupful hot water 6 tablespoonfuls rice Salt and red pepper to taste 1 can tomatoes y£ 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 Cris- coed fireproof dish and bake in moderate oven one hour, or until rice is tender. 137 Vegetarian Timbale Molds 1 teaspoonful melted Crisco 1 egg Y^ cupful flour ]/2 teaspoonful salt yi 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 yi cupful melted Crisco 1 cupful sliced beans 6 potatoes 2 onions 2 carrots 4 tomatoes 1 parsnip Pepper and salt to taste yi head celery Sufficient white vegetable 1 cupful peas 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. 13b (&S HEN 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. 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 thor- ough, 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. Aft lightly and perfectly all such preparations er mrxing 139 Eggs 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 yi teaspoonful cornstarch 4 eggs 2 tablespoonfuls water 8 tablespoonfuls milk 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 1 bay leaf 2 tablespoonfuls flour 1 blade mace 8 hard-cooked eggs 2 cloves 2 cupfuls tomato pulp 2 tablespoonfuls chopped parsley Salt, pepper, and paprika Pinch of powdered thyme to taste Slices of cooked ham 1 small chopped onion 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 4 chopped butternuts, or 6 6 hard-cooked eggs chopped almonds 1 small chopped onion 3 tablespoonfuls cornstarch 1 chopped sour apple 2 cupfuls milk 2 teaspoonfuls curry powder yi teaspoonful salt 1 lemon 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 corn- starch 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 lav 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. 140 Eggs Egg Croquettes 2 tablespoonfuls Crisco }4 cupful chopped cooked 2 tablespoonfuls flour tongue or ham ^4 cupful milk Salt, pepper, and grated 6 hard-cooked eggs nutmeg to taste 1 teaspoonful chopped parsley 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 cro- quette; 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 }4 cupful stock 3 eggs 1 tablespoonful tomato pulp 1 large cucumber 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 2 tablespoonfuls cream 4 even-sized tomatoes 1 tablespoonful chopped 8 rounds buttered toast pimiento 3 eggs 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. 141 Eggs 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. 142 CAM®[( T is well to have a confectioner's ther- mometer for candy making, so that the syrup may be removed from the fire at exactly the right degree. Such ther- mometers 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 break- ing. 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. 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 fol- lowed 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. Candies 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 granu- lation, it often is advisable to add a pinch of cream of tartar, to the pound of sugar. Chocolate Fudge 1 cupful milk 2 cupfuls sugar Pinch of salt 1 tablespoonful Crisco 2 squares (2 ozs.) chocolate 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 1 cupful water 1 cupful Crisco 2 cupfuls almonds Pinch cream of tartar yi teaspoonful almond extract }i 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 1 cupful milk 2 tablespoonfuls glucose 1 cupful cream 1 lb. brown sugar 1 teaspoonful rose extract Ya, cupful Crisco 1 teaspoonful almond extract yi 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 144 Candies 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 }4 cupful golden syrup )4 cupful water 4 tablespoonfuls Crisco }4 teaspoonful salt 14. 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 T/2 cupful water 3 tablespoonfuls Crisco, melted 2 cupfuls brown sugar 1 teaspoonful orange extract % 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 ex- tract, 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 teaspoonful lemon extract 1 cupful milk )/2 cupful chopped English 2 tablespoonfuls cocoa walnut meats 2 tablespoonfuls Crisco yi cupful sultana raisins 1 teaspoonful vanilla extract 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 1 teaspoonful vanilla extract 2 cupfuls brown sugar Pinch cream of tartar 4 tablespoonfuls Crisco y^ 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 145 Candies 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 Pinch salt y$ lb. chopped figs 1 tablespoonful Crisco 1 lb. brown sugar 1 cupful water 1 teaspoonful lemon extract Wash and dry figs, then chop them. Put sugar and water into sauce- pan, 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 ^ cupful cream 1 cupful brown sugar ^ teaspoonful salt 2 tablespoonfuls Crisco 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 yi teaspoonful salt )/2 cupful brown sugar 1 teaspoonful vanilla extract 1 tablespoonful Crisco 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 yi teaspoonful salt Yt cupful molasses 1 gill water 5 tablespoonfuls Crisco 1 teaspoonful vanilla extract Dissolve sugar in water in saucepan over fire, then add Crisco, mo- lasses, 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. 146 Candies Peanut Fudge 2 cupfuls brown sugar 2 tablespoonfuls Crisco 1 cupful milk }i 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. 14-7 i Now, good digestion wait on apptlitt and health on bah. " 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 *BlackBeanSoup — 2 cups black beans, 3 tablespoons Crisco, 1 onion, 1 lemon, 2 quarts stock or water, 2 stalks celery, 2 hard-cooked eggs, \}4 tablespoons flour, 3 cloves, 1 table- spoon Worcestershire sauce, salt, pep- per, 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, \}4 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 \]/z 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 table- spoons crumbs, 1 tablespoon chopped 149 A Calendar of Dinners parsley, % teaspoon poultry season- ing, 1/2 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 min- utes. 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 min- utes 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, }4 tea- spoon sugar, 1 teaspoon chopped tarragon, 1 teaspoon chopped cher- vil, and 6 oranges. Cut peel from oranges, carefully re- moving 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 pars- ley, 1 chicken, 2 tablespoons milk, seasoning red pepper, white pepper, salt, powdered mace and herbstotaste. 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 ofFlegs 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 ^i to \% hours, ac- cording 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 % 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 auGratin *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. 150 A Calendar of Dinners Empty tomatoes into double boiler, add breadcrumbs, salt, pepper, and paprika, and cook slowly for }4 an hour, stirring from time to time. Just before serving add Crisco and stir till melted. While the tomatoes will be ready with }4 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 Ducky 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, }4 cup milk, 3 whole eggs, 1 white egg, salt, white pepper, and red pepper to taste, and yi 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, ]/\ pound salt pork, 1 cup cracker crumbs, 3 beaten eggs, 1 teaspoon onion juice, 1 table- spoon 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 mid- dle kidney; dip them also in season- 151 A Calendar of Dinners ings 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 nar- row 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 \yi 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 bread- crumbs, 3 tablespoons chopped cooked ham, 3 tablespoons Crisco, 1 tablespoon chopped parsley, 1 tea- spoon grated lemon rind, }4 teaspoon powdered herbs, 3 chopped mush- rooms, 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 rab- bit, and season inside with pepper, salt, and powdered cloves. Lay force- meat inside rabbit and sew top; skewer head back and legs on each side; roast 1 hour, basting well with melted Crisco. Serve hot with cur- rant 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 wood- en 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 remain- ing 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 chest- nuts, place in hot oven to loosen skins, shell and take off inner skin. Place in saucepan with gravy to cover and yi teaspoon salt. Boil until tender, then drain and rub through sieve. Chop fine 2 slices ham, add 2 tablespoons Crisco with ],4, pound chestnut puree, season with salt, pepper and red pep- per. Add 1 egg yolk and mix. Trim 8 cutlets, make }i 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 cir- cle 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 po- tatoes, \}4 cupfuls shredded codfish, 1 egg, 1 tablespoonful Crisco, melted, 152 A Calendar of Dinners yi 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, yi 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 table- spoons 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, Wor- cestershire 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 table- spoons 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 untd 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 win^ 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 bot- tom 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 20minutes in moderate oven. 153 A Calendar of Dinners January 19 Consomme with Vermicelli Grated Parmesan Cheese Fried Oysters, Sauce Tartare *Mushrooms Cooked Under Glass Bells Supreme of Chicken Asparagus, Cream Glace Orange Ice Coffee *Mushrooms Cooked Under Glass Bells — Saute }4 pound of peeled mush- room caps in 3 tablespoons Crisco, season with salt and paprika, add 1 cup of cream, cover and let simmer until reduced a little. Arrange mush- rooms 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 }4 table- spoon salt, >2 tablespoon mustard, $i tablespoon sugar, and 1 tablespoon flour, and when thoroughly blended, add 2 egg yolks, slightly beaten, 3 tablespoons melted Crisco, % cup milk, and yi 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, 14. cup cream, }i table- spoon onion, finely chopped, 1 table- spoon 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, nut- meg, 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 Alashed Turnip Endive and Roquefort Cheese Salad Coupe St. Jacques Coffee * Halibut Turbans — Have 4 slices halibut cut yi 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 pep- per. 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, dress- ed with salt, Crisco, and chopped pars- ley. 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 ]/ 2 pint of milk, % teaspoon of 154 A Calendar of D inncrs 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 — yi pound rice, 1 small onion, 4 tablespoons Crisco, % cup grated Parmesan cheese, ^> pint tomato sauce, about 1 pint good stock, salt, pepper, nutmeg, and ]/2 teaspoon saffron. Wash rice in several courses of water, drain and dry. Pee! 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 oran- ges, 1 cup pineapple, 1 cup cherries, x /2 cup chopped nut meats, 1 diced apple, the juice of 1 lemon, and 3 tablespoons powdered sugar; fill shell, and serve with following dressing: Beat yolks 2 eggs until creamy, then add to them ^ 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 be- fore 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, ]/2 teaspoon salt, red pepper to taste, % cup crackercrumbs, yi 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 cracker- crumbs; 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 155 A Calendar of Dinners sauce. The Crisco should be heated until crumb of bread becomes golden brown in 40 seconds. January 28 *Croules, 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 ]/2 a gill cream. Pipe with a star tube on to round croute of short crust; garnish with pimientoes cut in strips and whipped cream. 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 fin- gers, 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 remain- der of milk, and pour on to eggs, beat- ing 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 Y\ 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 ^4 inch thick. Lay in dish and sprinkle with melted Crisco, vinegar, pepper and salt. Then make some round croutes of short paste little lar- ger 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 cola water. Put Crisco into saucepan with mut- ton 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 po- tatoes 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, 156 A Calendar of Dinners such as scrag-end or breast of mutton; the bones and gristle with long stew- ing 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 Mush- rooms — 3 pounds loin mutton, 1 stalk celery, }4 teaspoon whole peppers, 1 bunch of sweet herbs, 2 tablespoons Crisco, pepper, salt, red pepper, 1 tur- nip, 1 carrot, 2 or 3 cloves, sprig of parsley, and 2 tablespoons flour. Remove bone from mutton, thor- oughly rub it with salt, pepper, and red pepper; roll up and tie into roll; cut up celery, onion, carrot, and tur- nip, and lay them at bottom of stew- pan with sweet herbs and parsley; lay mutton on top of these, and pour round enough water to 3 parts cover it, simmer slowly \y£ 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 Jeru- salem artichokes, 2 onions, 1 bay leaf, 1 strip celery, 2 tablespoons Crrsco, 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, cel- ery, 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 *Fra?iconia Potatoes — Pare 10 med- ium-sized potatoes; parboil five min- utes. 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 }4 dozen bottled anchovies, 1 teaspoon capers 4 tablespoons Crisco and 4 table- spoons 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 withgrated Parmesan 157 Calendar of Dinners cheese. The recipe as here given may be doubled, and "redoubled" as many times as it is thought the de- mand 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 }4 pound dates and cook them in ]A. cup boiling water, mashing until smooth. Add 1 tablespoon melted Crisco, stiffly beaten whites 5 eggs, ]A, 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 zvith Chocolate Sauce Coffee * Planked Chicken — Cream together yi cup Crisco, 1 teaspoon minced onion, )4, tablespoon each of minced red pepper, green pepper, and pars- ley, yi clove minced garlic, and 1 tea- spoon lemon juice. Split 1 young chicken as for broil- ing, 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 \}4 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 ^ pint of stock from fillet of beef, and pour on brown roux, made with 2 table- spoons 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 ar- range 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 y$ cup Crisco with yi cup sugar, add yi 158 A Calendar of Dinners 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 min- utes. Turn out, sprinkle with pow- dered 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 — \yi pounds lean veal, 1 pound partly cooked new potatoes, 4 tablespoons Crisco, % small onion, yi 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 suf- ficiency 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 po- tatoes 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, \}4 cups blanched and shredded almonds, and Yi 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, l /2 teaspoon salt and ]/$ tea- spoon 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 serv- ing. This is very good made with 5 egg yolks and yi 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 yi 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, }4 cup rice, 1 cup boiling water, 1 egg, 4 tablespoons sugar, 1 teaspoon pow- dered cinnamon, 1 tablespoon Crisco, and ]/2 teaspoon salt. 159 A Calendar of Dinners Well wash rice, sprinkle it into boiling water and cook gently until all water is absorbed. Heat milk, in double saucepan if possible, add halt- 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 mix- ture 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 ot pud- ding. 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. Saint Valentine's Day. 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), gar- nish top of each with 3 short stalks of asparagus, seasoned with Crisco, and pour around following sauce: Melt l>]/2 tablespoons Crisco, add 3^2 tablespoons flour, and stir until well blended; then pour on gradually while stirring constantly 1 cup chicken stock and yi cup cream. Bring to boiling point, season with salt and paprika, and add yolk of 1 egg. February If* Swedish Soup Poached Eggs on Top Stuffed Breast of Veal Stezved 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 160 A Calendar of Dinners 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 Heady Vinaigrette Baked Eggplant String Beans Russian Salad Ambrosia Coffee *Calf's Head, Vinaigrette — Clean and scald l A a calf's head. Cover with water and boil 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 thor- oughly; 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 yi teaspoon salt, yi teaspoon paprika, dash white pep- per mixed with 3 tablespoons tarragon or plain vinegar. Add (> tablespoons olive oil, 1 tablespoon gherkins, and 1 teaspoon each chives and parsley all chopped very fine, and 1 tablespoon minced treen pepper. Blend well be- fore 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, ]/i pound cheese, 2 tablespoons Crisco, salt and red pepper to taste, 1 tea- spoon 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 * M ulligatawney Soup Roast Pork, Frozen Apple Sauce Potatoes Creamed Onions Indian Salad Toasted Biscuits Cheese Mocha Souffle Coffee *M ulligatawney Soup — Saute in 1 tablespoon melted Crisco, 1 minced onion, 1 tablespoon minced cooked ham, 3 cloves, }4 carrot, and 1 stick celery, minced fine, ]/i cup cooked chicken cut in dice, and 3 pints of chicken stock. Cook fifteen min- utes, add ^2 a green apple, diced, yi 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 yi 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: yi, cup each of vinegar and water, 1 table- spoon 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. 161 A Calendar of Dinners Boiled Halibut, Anchovy Butter Pigeons, a la Chasseur Griddled White Potatoes Y 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. Washington's Birthday February 22 Cherry Cocktail Olives Salted Nuts Oyster Soup Fried Chicken, Cream Gravy Peas Sweet Potatoes White Crape Salad Beaten Biscuits ^Washington Pie Martha Washington Fruit Cake Fruit Punch Coffee *Washington Pie — ^4 cup sugar, 1 tablespoon Crisco; beat together thoroughly; add '_• CUp sweet milk, 2 cups Hour, 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 Creen 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, re- move 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 tire. Meanwhile, chop 2 green peppers, freed from their seeds, and fry with 'j a teaspoon chopped onion ami I tablespoon chopped parsley in Cnsco 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. Ian February 24 Cream of Celery Soup *Mock Veal Roast Stewed Turnips Asparagus Salad Cheese Crackers Apple Pie Coffee *Mock Veal Roast — j4 pint shelled roasted peanuts, }4 pint lentils, 2 tablespoons melted Crisco, )i 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 Cnsco, breadcrumbs and seasoning, with sufficient milk to make it the con- sistency of mush. Pour into baking dish and bake in a moderate oven 1 hour. Beans or peas may be sub- stituted for lentils. Fcbruar; 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 162 A Calendar of Dinners 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 Puddingy Liquid Sauce Cojfee *Raisin Pudding — Wash and dry 1 pound Sultana raisins; Crisco a pud- ding 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 }4 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 shred- ded cabbage in thin strips or chop fine and mix with the following dressing: 2 tablespoons Crisco, l /i cup hot vinegar, 1 teaspoon dry mustard, 1 tablespoon sugar, 1 tea- spoon salt, yi teaspoon pepper, l /z onion, cut fine, and yi 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 % cup cold boiled ham or tongue, 5 tablespoons Crisco, 2 tablespoons flour, }4 cup cream, f^ cup chicken broth, a %. cup chop- ped nut meats, salt and paprika to taste, and 4 eggs beaten sepa- rately. The chicken, ham or tongue should be chopped very fine before measur- ing. 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 table- spoons 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, pro- vided 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, ]A. 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. W'hen quite smooth, pour it into a well Criscoed fire- proof dish; skin the sausages and lay them in the batter, and bake in a moderate oven for ^ of an hour. Serve in small squares arranged neatly overlapping each other on a hot dish. 163 A Calendar of Dinners 2 quarts onions, 2 March 2 *Oxtail Soup •.Trout, Black Butter Sauce Stewed Steak and Oysters Pear Salad Cheese Eclairs Sweet Omelet Coffee *Oxtail Soup — 1 oxtail, second stock or water, 2 carrots, 1 turnip, 2 strips celery, 4 tablespoons Crisco, a }4 cup diced lean ham or bacon, a bouquet-garni, 12 whole peppers, 2 cloves, salt, 1 glass sherry, and 1 tablespoon corn- starch. 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 vege- tables 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 mix- ed together, stir and cook for a few minutes. Serve smaller pieces of tail in soup, remainder may be re- heated 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 mush- rooms, pepper and salt to taste, Cris- co, and lemon juice. Carefully peel the mushrooms, cut off a portion of stalk, and season with salt. Broil t them over a clear fire, turning them on£e, and arrange them on a very hot dish. Put a small piece of Crisco on each mushroom, season with pep- per 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 gar- nish 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 Stratus Apricot Parfait Coffee *Scotch Broth — 2 pounds neck mut- ton, 1 cup barley, 1 cup peas, 1 car- rot, 1 turnip, 1 teaspoon sugar, 3 onions or leeks, 1 tablespoon Crisco, 1 small cabbage, 1 tablespoon chop- ped 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 vege- tables, 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. 164 A Calendar of Dinners 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 Cris- co into a pan, when melted, add 2 tablespoons flour, 1 cup milk grad- ually, 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, yi 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 con- sistency 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, $4 cup flour, 6 tablespoons Crisco, }4 cup sugar, ]/2 cup blanc-mange, pinch baking powder, pistachio nuts or cocoanut, angelica and apricot jam. Break eggs into basin, add sugar to them, and beat over saucepan of hot water until mixture is consis- tency of thick cream. Melt Crisco; sieve flour and baking powder to- gether. Stir Crisco and flour quick- ly 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 — \yi pounds veal, 2 hard-cooked eggs, few grains red pepper, dust of powdered mace, yi teaspoon grated lemon rind, yi pound ham, 1 tablespoon flour, 1 teaspoon salt, 6 whole peppers, powdered sweet herbs, and pastry. 165 A Calendar of Dinners 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 season- ing 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 }4 cup water; line edge of dish, cover and decorate with Crisco Flake Pastry; when baked add a little very good seasoned stock, which should be- come 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, alaPoulette — Slice of halibut, weighing 2 pounds,^ cup melted Cris- co, 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 sep- arately 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 \}4 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. illitHH 1 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, 14. cup thick cream, and 1 teaspoon sugar. Wash and pick spinach, throw it into a pan of boiling water contain- ing 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, ]/2 cup sugar, yi teaspoon salt, 1 tablespoon Crisco, ]A, teaspoon cin- namon, 1 tablespoon lemon juice, and grated rind of )/2 lemon. March 13 Baked Stuffed Haddock Julienne Potatoes Creamed Cucumbers Egg Salad *Steamed Graham Pudding, Hard Sauce Coffee *Steamed Graham Pudding — K CU P molasses, }4 cup milk, 1 egg, % cup Crisco, 1>2 cups graham flour, j£ teaspoon soda, 1 teaspoon salt, 1 cup stoned and chopped dates. Melt Crisco, add molasses, milk, egg well beaten, dry ingredients, mixed and sifted, and dates; turn into Criscoed mold, cover, and steam 2}4 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 mut- ton chops, sprinkle with salt and 166 A Calendar of Dinners 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 be- tween 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 tea- spoon 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 table- spoons chopped onions, bit of bay leaf, 3 tablespoons Crisco, 4 tablespoons flour, 2 cups chicken stock, 1 tea- spoon salt, pepper and red pepper to taste, 1 pint hot cream, and 1 teaspoon Worcestershire Sauce. Chop clams, and cook in stock 20 minutes. Melt Crisco, add onions, cook 5 minutes; add flour, strained clam liquor, cook 5 minutes; add seasonings, cream, and serve. St. Patrick's Day 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. 167 A Calendar of Dinners 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 pep- per, 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 yi 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 }4 teaspoon sugar, }4 teaspoon tarragon or white wine vinegar, 1 teaspoon salt, 1 table- spoon flour, and when boiling add 1 pint hot water. Cook for x /2 hour, then add 1 quart white stock and a grating of nutmeg and dash of red pepper. Bring to a boil, add beaten yolkofl eggand 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 flat- ten 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 uni- form 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 mut- ton cutlets, yi cup dried beans, brown sauce, 2 onions, 3 tablespoons Crisco, and ]/2 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 168 A Calendar of Dinners 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 — 3>2 pounds veal, % pound larding bacon, 1 onion, 1 carrot, 1 turnip, y£ lemon, forcemeat, stock and a little celery. Remove bone, fill in cavity with forcemeat. Cut some even strips of bacon y$ of an inch thick, and w T ith a larding needle thread neatly on top of meat. Slice vegetables, place them in a pan, set veal on these, sprinkle with a little lemon juice. Cover with Criscoed paper, and add stock to come three-parts up the meat. Cover closely and set pan in oven (in order to get top heat also) or over a gentle fire, and simmer 2}4 to 3 hours. Remove veal to a drip- ping 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 K^ CU P Crisco, 4 tablespoonschopped cooked ham, 1 cup breadcrumbs, 1 tablespoon chopped parsley, 1 tea- spoon mixed herbs, thyme, and mar- joram. 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, }4 carrot, 12 whole peppers, yi bay leaf, 1 clove, 1 bouquet garni, small blade mace, salt, and ten oysters. Peel the onion, scrape car- rot; 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 smooth- ly; 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, }4 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. 169 A Calendar of Dinners 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 gib- lets 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 y^ teaspoon meat ex- tract, 1 small tomato chopped up, and salt to taste; let all boil for 10 minutes; then strain. It may re- quire more stock or water to be added to make sauce a good consistency. yi 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 pep- per. 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 27 Grape Fruit Cocktail Roast Duck, Currant Jelly *Creamed Turnips Sweet Potato Croquettes Apple Salad Cheese Straws Marmalade Ice Cream Coffee *Cr earned Turnips — Wash turnips, and cut in ]/2 inch cubes. Cook 3 cups in boiling salted water 20 min- utes, or until soft. Drain, and serve with the following sauce: 2 table- spoons Crisco, 2 tablespoons flour, 1 cup milk, y± teaspoon salt, and pepper to taste. Put Crisco in sauce- pan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended. Pour on gradually the milk, adding about March 29 Printanier Soup Broiled Chicken, Oyster Sauce *Duchesse Potatoes String Beans Watercress, French Dressing Cheese Biscuits Lemon Meringue Pie Coffee *Duchesse Potatoes — Wash, peel and boil two pounds potatoes, drain ofF water and dry in oven, then rub through sieve, add 3 egg yolks, 2 tablespoons Crisco, 1 tablespoon cream, seasoning salt, pepper and grated nutmeg. When well mixed lay on floured board and divide into 12 pieces, shape each piece into a square, put them on a buttered tin, brush over with beaten egg and bake in hot oven till well browned. 170 A Calendar of Dinners March 30 Cream of Barley Soup *English Chicken Pie Broiled Tomatoes Cucumber Salad with Red Peppers Biscuits Cheese Coffee ^English Chicken Pie — 1 chicken, }4 pound veal fillet, 4 ounces bacon, 3 hard-cooked eggs, yi pound mush- rooms, 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 stew- pan; 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 \}4 hours. Pour in a little stock before serving. March 31 Deviled Clams *Br oiled Lobster s, 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, Tar tare 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 cracker- crumbs, 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. 171 A Calendar of Dinners 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 }4 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. Dump- lings may be steamed 15 minutes over saucepan boiling water. This is usually preferable, to avoid removing them from fire until instant of serv- ing. Beaten yolks of 2 eggs, diluted with yi 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 Y\ 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, }4 pint syrup, half lemon, frying-batter, Crisco. and vanilla sauce. Select firm, ripe apricots, or pre- served ones can be used, cut them in halves, and take out stones. Stew them gently in syrup with grated rind of V 2 lemon. When they are tender, drain well, and let them cool. Have ready some frying-batter, dip apricots into it, then fry in plenty of hot Crisco. When a nice golden color, take them up, drain on paper, dish up on a napkin and serve with vanilla sauce. April 4 Brozvn 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 }4 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 ]A. 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, yi pint milk, 1 table- spoon flour or cornstarch, 2 table- spoons 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 stew pan with milk, and let boil. Put in 172 A Calendar of Dinners 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 yi pint of cream and }/2 cup fine breadcrumbs. Cook them in double boiler till mushrooms can be pressed through rather fine sieve. Return this puree to fire, season with salt and white pepper, and let get as hot as possible before using it for sweetbreads. April 7 Grilled Brook Trout *Spring Lamb Steak, a la Minute Lentil Croquettes Potato Rissoles Grapefruit Salad Cheese Crackers Golden Parfait Coffee *Spring Lamb Steaky 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 }i 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 — }4 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, x /2 cup chopped onions, salt and red pepper to taste, 3 cups water, 2 cups milk, 1 tablespoon Crisco, 1 tablespoon flour, and Yi 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 cracker- crumbs and salt and pepper to taste, then serve. 173 A Calendar of Dinners April 10 Puree of Black Beans Baked Macaroni * Potato Puff Cabbage Salad Cheese Puffs Spice Jelly, Whipped Cream Coffee *Potato Puff — Prepare 2}4 cups hot mashed potato. Add }{ cup milk, 2 well-beaten yolks of eggs, 3 table- spoons 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 vege- table stock, 4 tablespoons Crisco, 4 tablespoons flour, 4 yolks eggs, yi pint cream, cup green peas, cooked, 1 teaspoon salt, )/2 cup car- rot, cut in small pieces, cooked, 1 teaspoon sugar, y 2 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 stew- pan, 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. J 74 A Calendar of Dinners April 14 *Lobster Newburgh Glazed Sweetbreads Loin of Lamb, Roasted, Mint Sauce Asparagus . Potato Croquettes Pineapple Sherbet Coffee ^Lobster Newburgh — 2 pounds lobster, )4 cup Crisco, salt, red pepper, and grated nutmeg to taste, 1 tablespoon sherry, 1 tablespoon brandy, Yj, cup cream, and 2 egg yolks. Remove cooked lobster meat from shell and cut in slices. Melt Crisco, add lob- ster and cook 3 minutes. Add salt, red pepper, grated nutmeg, sherry and brandy; cook 1 minute, then add cream and yolks of eggs slightly beat- en, 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 sim- mer 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, }4 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 pre- vent 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, ^ cup milk, pinch of salt, and 1 table- spoon melted Crisco. Mix till smooth and glossy. Allow to stand in cool 175 A Calendar of Dinners place for 1 hour, then add 1 tea- spoon baking powder. Put in few pieces of carrot at a time. Drop into hot Crisco and fry for few min- utes. Serve hot. April 19 * Kidney Soup Flounder, White Sauce Roast Shotdder of Mutton Potatoes Spinach au Jus Cauliflower and Red Pepper Salad Moulded Pears, Whipped Cream Coffee * Kidney Soup—}4 pound ox kidney,^ 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 2j4 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 kid- neys 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, l /2 pint piqu- ante 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 fol- lows: 4 shallots, 3 mushrooms, 1 bay leaf, ]/2 carrot, sprig thyme, 2 table- spoons Crisco, 4 tablespoons vinegar, half pint brown stock, x /2 teaspoon anchovy extract, 1 tablespoon Wor- cestershire sauce, 3 tablespoons flour, salt and red pepper to taste. Peel and chop shallots, carrot, and mushrooms; melt Crisco in a sauce- pan; 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—Yi calf's head, 2 pounds shin beef, small knuckle veal, 3 tablespoons Crisco, yi cup flour, 1 ounce ham, large bunch herbs, 12 whole peppers, 6 cloves, blade mace, 3 onions, 1 carrot, yi 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 176 A Calendar of Dinners 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. April 22 Vegetarian 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, yi size, and line it with cooked tips of asparagus well drained. Cook together 2 tablespoons flour 2 tablespoons Crisco, 1 teaspoon salt, dash of pep- per, 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 *Szviss Pudding — \yi cups bread- crumbs, 1 pound apples, 4 table- spoons 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 ]A. inch cubes. Make a sauce of 2 tablespoons Crisco creamed with 2 tablespoons flour and 14. cup water in which beets were boiled 2 177 A Calendar of Dinners 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, yi cup cream, yolk 2 eggs, 1 table- spoon Crisco, 1 tablespoon flour, 1 tablespoon chopped parsley, 1 tea- spoon 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 inhotCrisco. Servewith tomatosauce. April 26 Mushroom Canapes *Chicken, a la King Potato Croquettes Tomato Mayonnaise Cheese Drops Washington Pie Coffee *Chicken, a la King — ]/2 boiled chicken (one pint in thick pieces), 2 table- spoons Crisco, 2 fresh mushrooms, 1 cup cream, yi cup sherry wine, yolks 2 eggs, 1 teaspoon salt, 1 green pepper and 1 red pepper, cut in long thin strips. Melt Crisco, add mush- rooms, 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 \}i 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, ]/2 cup sugar, 1 pint milk, and 1 tea- spoon 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 to- gether till mixed well,' then add milk and flavoring. Pour all into pre- pared 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 178 A Calendar of Dinners 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 German Cabbage Apple and Prune Tart Coffee *Sour German Cabbage — 2 quarts chopped cabbage, 2 tablespoons Cris- co, yi cup vinegar, salt and pepper to taste. Soak cabbage in cold water for 1 hour; drain; place it in an un- covered 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 }4 inch squ?res, 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, ^ 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 l /i 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, >4 teaspoon salt, yi 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 ]/2 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 bor- der 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, yi teaspoon salt, 2 table- spoons Crisco, 2 teaspoons mustard mixed to paste with 2 teaspoons water, and pepper to taste. Bring to boiling point, 179 A Calendar of Dinners 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, }4 pound sausage meat, 2 tablespoons Crisco, 4 table- spoons breadcrumbs, yi 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 bread- crumbs. 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 Cris- co, 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 — }/$ cup pearl barley, 1 small cabbage, 2 carrots, 1 turnip, 2 onions, parsley and herbs, 4 table- spoons 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 yi hour. Many other vege- tables 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 be- tween 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. 180 A Calendar of Dinners "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. Re- move 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 ten- der. Remove meat; thicken and strain liquor. Cut meat in slices and serve in sauce, or use cold for lunch. Cream of Beet Soup Cold Pot Roast Stuffed Potatoes String Bean Salad Stewed Apricots *Black Chocolate Cake Coffee *Black Chocolate Cake — \}i cups sugar, 2 eggs, % cup Crisco, 4 squares chocolate, \]/2 cups flour, measured after sifting, 3 teaspoons baking powder, 1 teaspoon salt, yi cup milk, and 1 teaspoon vanilla. Cream Crisco and sugar, add well beaten eggs, then chocolate melted, beat thoroughly. Sift salt and bak- ing powder with flour and add al- ternating with milk to previous mix- ture. Add flavoring last and beat thoroughly before pouring into a pan well greased with Crisco. Bake in a moderate oven about 40 minutes. Broiled Bluefish *Souffle Potatoes, Austrian Style Spinach Radish Roses Coffee Jelly, Whipped Cream Sponge Cakes Coffee *Souffle Potatoes, Austrian Style — Select 6 large even-sized potatoes, wash and scrub them, and when dry bake them in hot oven until done. Cut oflf small portion of skin and re- move inside part while hot. Rub this quickly through sieve into a basin, add 1 tablespoon cream, 1 tablespoon Crisco, salt, pepper, nut- meg 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 ]/2 hour, or long enough for mixture to rise, and surface of it to brown. If liked, a little grated cheese can be incor- porated 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 length- wise. Put in shallow granite pan or on an old platter. Mix 2 tablespoons melted Crisco, }$ cup sugar, and 2 tablespoons lemon juice. Baste ba- nanas with ]A 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 table- spoon Crisco, \ l /2 pints milk, and 1 teaspoon lemon extract. Mix sugar and flour and then put into a saucepan, then add yolks of eggs, Crisco, milk and flavoring. Stir constantly until it thickens and then divide into 2 baked pie crusts and cover with a meringue made of whites of eggs. 181 A Calendar of Dinners May 12 Fried Fish, Tartare Sauce Calves' Tongues Sorrel Puree French Pigeon Pie * Macaroni, a V ltalienne Polish Salad Apricot Parfait Coffee *Macaroni, a V ltalienne — % pound macaroni, 2 tablespoons flour, 2 tablespoons Crisco, salt ~nd paprika to taste, }4 cup brown stock, }4 cup tomato pulp, and 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 mean- while. 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 *FruitTart — 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 we well washed (not skinned) and cut up in inch lengths, packed tightly into dish, sugar sprinkled among it, also y£ 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 yi teaspoon ground cinnamon. In no case put water in. Paste. Put flour in basin with dessertspoon, sugar, ]4 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 min- utes; 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 min- utes; 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. Water- cress, 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 mut- ton, 6 ounces bread, 8 tablespoons Crisco, 4 onions, 4 tablespoons al- 182 A Calendar of Dinners monds, 1 tablespoon vinegar, 1 tablespoon eurry powder, 1 table- spoon 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 pud- ding dish. Bake from 20 to 30 min- utes. Serve in pudding dish gar- nished with slices of lemon and par- sley. 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 y 2 pound dried beef broken into small pieces. Cook about 5 minutes and just before serving pour very slowly on to 2 well beaten eggs. Serve at 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 table- spoons water, salt and pepper to taste. Put }4 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 ingredi- ents; 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. hand- some by saving *4 of green and red pepper, cutting it into fancy shapes to use a 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 table- spoon 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 clarn or scallop shells, Crisco on inside and fill with clam mixture, smoothing over with silver knife blade. Ar- range on baking dish and bake about 6 minutes, or until well browned. Garnish with parsley and pass sliced lemons with them. May 19 Grape Fruit 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. 183 A Calendar of Dinners 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 salt- spoon pepper, and 1 raw egg. Put onions, without peeling into a saucepan of boiling water; add half the salt and boil for ]A 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 ]A 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 Potatoes — Peel, wash and good-sized, sound, raw po- 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. Ar- range another layer of potatoes — and so on till all are employed. Cover pan, place on moderate fire for 5 min- *Anna drain 4 tatoes. utes. Turn them over with cake tur- ner; let them cook again 3 minutes, then place in hot oven for 10 min- utes. 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 boil- ing 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 */$ 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 y* cup tar- ragon vinegar, 1 cup melted Crisco, 1 teaspoon made mustard, 1 teaspoon chopped parsley, 1 teaspoon chopped 184 A Calendar of Dinners shallots, and 2 teaspoons chopped capers. Put vinegar into basin, add mustard, little salt, stir in Crisco and chopped ingredients. Mix well to- gether, 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 V Indienne Lamb Stew with Dumplings Lettuce, French Dressing Cheese Balls Snow Pudding Coffee * Puree, a V 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 l /2 lemon, 1 tomato, 1 teaspoon salt, }4 teaspoon red pepper, 1 tablespoon curry powder, 1 teaspoon curry paste, x /2 cup cream, some boiled rue, 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 *Pish Chowder Cucumber and Tomato Salad Cheese Croquettes Bakewell Pudding Coffee *Fish Chowder — 1 white fish weighing 5 pounds, 4 cups potato dice, l /2 cup onion dice, yi 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 ten- der. Thicken milk with Crisco and flour cooked together, combine mix- tures, add seasonings, and pout 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 table- spoons Crisco, stir them over a quick fire, add pinch salt, 1 tablespoon Hour, add 3 pints of stock, simmer gently for 1 : /2 hours, and pass whole through a sieve. Put back in stewpan, and add little seasoning. Bring to boil, and just before sending to table add 1 cup of good cream. May 27 Chutney Canapes Roast Sirloin of Beef Franconia Potatoes Summer Squash Olive Salad Strawberry Ice Cream *Genoa Cake Coffee *Genoa Cake — J4 pound Crisco, and l /^ pound butter. Mix to a cream with >2 pound sugar, add little mace, stir in gradually yolk of 6 eggs and Yz beaten whites, 10 ounces flour, 185 A Calendar of Dinners beat well for 1 minute, add 1 pound raisins, % pound citron, cut very fine, grated rind of 1 lemon, and 2 ounces chopped almonds. Mix well, add re- mainder 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 yi 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 length- wise slice; scoop out potato with a spoon. Mash; add 1 tablespoon Crisco, salt and pepper to taste, }4 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. Decoration Day. 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 table- spoons good stock, 1 teaspoon flour, }4 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, sim- mer for ten minutes, stirring oc- casionally, 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, j4 pound of minced salt pork, 1 cup cracker dust, 2 tea- spoons, each, of salt and pepper, and moisten all with 2 beaten eggs, tea- spoonful 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 re- move bone. Make forcemeat of ]4 186 A Calendar of Dinners pound fresh mushrooms cut in pieces, l /2 cup chopped boiled ham, j*j cup breadcrumbs, and 2 tablespoons melt- ed 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 y 2 lemon, 1 onion, and few branches of parsley in it. Serve with currant jelly sauce; that is, 4 tablespoons butter melted together with yi tumbler cur- rant jelly and l /2 glass white wine. June 2 Green Vegetable Soup Fried Chicken, Virginia Style Cornmeal Bread Broiled Tomatoes Bean Salad ^Strawberry Fritters Coffee *Strazvberry 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 strawber- ries 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, laFrancesca 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, % cup stale breadcrumbs, 1 sliceof onion, 1 sprig of parsley, and simmer 20 minutes. Blend together 1 table- spoon 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 * Hungarian Salad Manhattan Pudding Coffee * Hungarian Salad — Mix equal parts shredded fresh or preserved pine- apple, 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: Put4tablespoons melted Crisco in cold bowl; if possible, put in small piece ice. Add x /i teaspoon salt, saltspoon pepper, and stir until salt is dissolved, add tablespoon vinegar or lemon juice. Beat for 3 minutes until dressing is as thick as good cream. Use at once. 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 duck- ling. Serve with apple sauce which is made as follows: 1 pound cooking apples, 1 tablespoon Crisco, l /2 cup water, and sugar. Peel, core, and slice the apples, cook them in a stew- pan 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 187 A Calendar of Dinners 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 vigor- ously 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 ]/2 inch pieces and add them to sauce. Take 6 stale rolls, cut off tops, remove inside, let them dry in oven; when crisp and hot fill each with aspar- agus 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 — Y\ cup breadcrumbs, 2 cups scalded milk, 3 squares melted chocolate, 2 eggs, 1 tablespoon Crisco, salt to taste, l /2 teaspoon vanilla, }/$ cup cold milk, Y cup sugar and Y 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 choco- late 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 *Cherrv Pie — 1 quart ripe cherries, 1 yolk egg, 3 tablespoons cream, and ]/2 cup sugar. Wash cherries, stem and place in colander over dish to catch juice. Place thin layer of the following dough on shallow pan, sprinkle top with breadcrumbs. Spread stoned cherries over evenly. Sprinkle with sugar and cinnamon. Beat yolk well, add cream and cherry juice and pour over all. Bake in hot oven until well browned at bot- tom. The dough is made as follows: 1 tablespoon Crisco, 1 cup flour, Y teaspoon baking powder, Y 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 Y> 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 Y an hour or more; then drain them, and add 1 tablespoon Crisco and 2 table- spoons milk, season to taste, and serve after 10 minutes' slow cooking. If canned beans are used omit the first long boiling. 188 A Calendar of Dinners 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 \y£ 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 % cup cream, add salt and pep- per to taste, and 3 tablespoons finely chopped parsley. Shake potato balls in this until well covered with season- ings. 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 yi 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: yi 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 yi table- spoon 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 heat- ed. 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 mush- room sauce. Onion sauce may be substituted for the mushroom sauce. 189 A Calendar of Dinners 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 chop- ped parsley and bits of Crisco, pour over little vinegar and water, and bake in hot oven until done, basting often with Crisco. Garnish with pars- ley, 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 table- spoon finely chopped parsley, 1 salt- spoon 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 light- ly 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 pas- try, 4 tablespoons sugar, 1 table- spoon ground almonds, 2 eggs, yi teaspoon vanilla, 4 tablespoons melt- ed Crisco, and 1 tablespoon cocoa- nut. 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, co- coanut, and vanilla. Put 3 teaspoons into each gem pan and bake in a mod- erate 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, crou- tons. 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 pos- 190 A Calendar of Dinners sible. 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 table- spoons flour, 2 carrots, 1 chopped onion, 10 button onions, sprig pars- ley, 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 skim- ming 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 tour- nedos 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 re- mainder 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. 191 A Calendar of Dinners 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 fol- lowing ingredients: flour, Crisco, milk, currants, sugar. For 3 puddings use treble quan- tities. Put flour into a basin with a pinch of salt, together with cur- rants 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 ^ 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, yi cup strained orange juice, 1 tablespoon powdered gelatine, 1 piece orange peel, 1" cup cream, whipped, flavored and sweet- ened, number of individual pastry shells. Cut rhubarb into inch pieces. Hot house variety needs no peeling. Place in baking dish in layers, sprink- ling sugar between layers. Add 2 tablespoons water, 1 tablespoon Cris- co, 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 }$ cup Crisco in a hot frying pan, add chicken, and cook 10 minutes, tightly covered. Then add liver and gizzard, and con- tinue 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 boil- ing 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 \}4 pounds cooked halibut. See that it is free from bones and skin. Have ready 1 pint seasoned white sauce. Crisco few fireproof dishes. 192 A Calendar of Dinners 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 sur- face 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 }4 pint milk, stir till it boils 4 minutes, add salt and pepper to taste;^ 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 bread- crumb them. Fry till brown in hot Crisco. Drain and serve hot with brown sauce. *Breaded Veal Cutlets Potatoes Egg Plant Cress, Whipped Cream Dressing Cottage Pudding, Strawberry Sauce Coffee *Breaded Veal Cutlets — \y4 pounds fillet or neck of veal, Crisco for fry- ing* y* teaspoon chopped parsley, % 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 >^ 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 — }4. cup ground rice, 3 cups milk, 3 eggs, 4 tablespoons sugar, rind x /2 lemon, 2 tablespoons Crisco, yi 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 bread- crumbs. Pour in pudding. Bake 1 hour in moderate oven. Serve with following sauce: 1 small lemon, 1 cup water, 1 teaspoon cornstarch, 1 table- spoon 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 }4 cup milk, pinch salt, and stir till boiling. Remove from fire, add 4 tablespoons sugar, yolks 3 eggs 1 by 1, yi 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. 193 A Calendar of Dinners July 3 Roast Lamb New Potatoes Green Peas *Summer Squash Watercress and Cucumber Salad Co fee 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 table- spoons cream and l /z tablespoon Crisco. Heat thoroughly before send- ing to table. Declaration Day. 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 — % cup sugar, }4 cup Crisco, ^3 cup milk, 1^ cups flour, 2 teaspoons baking powder, }4 tea- spoon 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 moder- ate oven for ^4 of an hour. Decor- ate 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, }4 cup milk, }4 tablespoon Crisco, and }4 table- spoon sugar; beat into this ^ of cup of canned corn. Sift together twice, yi cup of flour, 1 tablespoon baking powder, and yi teaspoon salt; beat into other mixture, and drop in Criscoed muffin rings by the table- spoon; 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 3)4 table- spoons flour, 2 tablespoons melted Crisco, and blend together until smooth. Remove from fire, add 4 tablespoons grated cheese, *4 tea- spoon 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 min- utes 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 open- ing 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. 194 A Calendar of Dinners 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 table- spoons 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 $4 of an inch of biscuit around sides. Spread inside cake with butter, fill with crushed rasp- berries, which have been standing y£ 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: pound marshmallows, y£ cup confectioners' sugar, and yi 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, yi 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 yi an inch of boiling water. Put lid on saucepan and steam gently yi, 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, yi teaspoon salt, ]4, tea- spoon celery salt, 1 teaspoon lemon juice, yi 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 season- ing. 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 l /2 an hour. This allows starch grains 195 A Calendar of Dinners 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 yi cup cornstarch with x /i cup milk and stir slowly into boiling milk, add ]/2 teaspoon salt. Heat 1 cup apricot jam, and strain off juice. Stir the pieces of apricot into cornstarch and cook for 5 minutes. Sprinkle 1 tablespoon chopped pistachio nuts into wet mold and pour in hot mix- ture. Turn out when cold and sur- round 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 table- spoons Crisco, and fry over quick fire a nice brown color. As the meat will afterwards be cooked again, the fry- ing 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 %, cup pork and ^2 cup beef marrow into small pieces, pound in mortar; when fine, add 1 tablespoon anchovy paste, 1 teaspoon powdered savory herbs, 1 yolk egg, and piece of Crisco about size of nutmeg. Pound thor- oughly 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 — X /Z cup breadcrumbs, 1 teaspoon Crisco, % teaspoon must- ard, 1 cup grated cheese, 1 egg, ]/2 teaspoon salt, and a few grains red pepper. Rub Crisco into crumbs and cheese, add seasonings and egg well beaten. Shape in small balls and fry in hot Crisco. Drain and serve hot. July 15 Stuffed Shoulder of Veal, Braised Buttered Beets Potato Roses Onion and Tomato Salad Rhubarb Dumplings * Mocha Cake Coffee * Mocha Cake — Sift 6 cups flour with 1 teaspoon baking powder into a basin, add 1 teaspoon each of pow- dered cinnamon, nutmeg, and cloves, 1 cup brown sugar, yi teaspoonful salt, and 1 cup Crisco; rub well to- gether, add y 2 a cup golden syrup, 1 cup strong cold coffee, 2 well beaten eggs, 1 cup currants and 1 cup 196 A Calendar of Dinners 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 BeanSalad *Snozv Balls Co fee cup *Snow Balls — 1 cup sugar, milk, yi cup Crisco, 2>4 cups flour, 3^2 teaspoons baking powder, and whites of 4 eggs. Cream Crisco, add sugar gradually, milk, and flour sifted with baking powder; add whites of eggs beaten stiff. Steam 35 minutes in Criscoed cups; serve with stewed or preserved fruit. July 17 Iced Currants *Blanquette of Veal Fried Artichokes Duchesse Potatoes Cauliflower and Red Pepper Salad Macaroon Trifle Coffee *Blanquette of Veal — 2 tablespoons Crisco, 2 pounds fillet of veal, }4 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 mush- rooms, 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 J/2 cup of water, 2 cups milk, season with salt and pepper, add *4 cup Crisco mixed with 2 tablespoons flour; simmer for 30 minutes and serve hot. A little chopped parsley is an improvement. July 19 Cream of Asparagus Soup *Lamb Fricassee with Dumplings Mint Jelly Green Peas Romaine Salad Cheese Toasted Crackers Watermelon Coffee *Lamb Fricassee with Dumplings — Cut up and dice enough cold lamb to make 1 quart. Season with salt and white pepper, put into Criscoed baking dish and pour over following sauce: Blend 2 tablespoons Crisco with 2 tablespoons flour, and cook until brown. Now add 2 cups water and when it boils season with salt, pepper, onion juice to taste and pour over meat. Cover and bake in moderate oven 20 minutes. To make the dumplings, sift to- gether 2 cups flour, )4 teaspoon salt, % 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 Beefs Heart Boiled New Potatoes Cauliflower au Gratin Baked Bean Salad *Cheese Aigrettes Apricot Meringue Pie Coffee *Cheese Aigrettes — Bring 2 table- spoons Crisco and }4 cup water to boiling point, then add ]A. cup flour and stir until mixture leaves sides of pan. Cool, but do not allow to become cold, then add 2 eggs, 1 197 A Calendar of Dinners by 1, 4 tablespoons grated cheese, salt, pepper, and paprika to taste and beat well. Allow to stand in cool place 30 minutes. Drop by teaspoons into hot Crisco and fry a golden brown. Drain and sprinkle with grated cheese. Serve hot. The Crisco should not be too hot or the cheese will burn. July 21 Vegetarian Strawberry Cocktails Macaroni Cutlets, Cheese Sauce *Popovers Tomato Mayonnaise Pimiento Sandwiches Frozen Banana Whip Coffee *Pop Overs — Beat up 3 eggs until light; add 1 cup milk and 1 teaspoon melted Crisco. Pour this gradually into 1 cup flour and yi 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 l^cups of stock, with 1 cup stewed and strained tomato, over fire. When boiling add 1 cup well-washed or blanched rice and yi teaspoon salt; stir lightly with fork, occasionally, until liquor is absorbed. Then add y£ cup Crisco, season with salt and pepper, and cook over hot water until tender; remove coyer, and stir with fork before serving. July 23 Vegetable Soup * Fried Fish Baked Shoulder of Mutton Onion Puree Chipped Potatoes Fruit Jelly Toasted Cheese Fingers Coffee *Fried Fish — Marinade 4 halibut steaks for 1 hour; drain, dip in salted flour, then in beaten egg, lastly in fine salted and peppered crumbs. Leave on ice for 1 hour, and fry in hot Crisco. July 24 Lamb Potpie Summer Squash Mashed Potatoes Dressed Cucumbers Raspberry Float ^Cushion Cake Iced Coffee ^Cushion Cake — Cream 1 cup Crisco with l /i cup sugar, add 2 well beaten eggs, and yi cup milk. Sift 2 cups flour, 2 teaspoons baking powder, and yi 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, yi teaspoon cloves, 1 teaspoon cinnamon, and yi 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. 198 A Calendar of Dinners Around each wrap a thin strip of bacon, fastening in place with wooden skewers. Sprinkle with salt and pep- per, 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 Ber- muda 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. July 26 Vegetarian Cream of Green Peas Bean Loaf with Rice Stewed Corn Tomato and Lettuce Salad *Peach Pudding Coffee *Peach Pudding — Fill Criscoed bak- ing dish full of peaches and pour over top a batter made of 1 table- spoon Crisco, %. cup sugar, 1 cup flour, 1 teaspoon baking powder, 1 well beaten egg, ]/ 2 teaspoon salt, and 1 cup milk. Bake in moderate oven 30 minutes. Serve with cream. July 27 Anchovy and Pimiento Canapes Halibut Baked, a la Creole French Fried Potatoes Hot Slaw *French Pancakes Coffee *French Pancakes — 4 tablespoons sugar, 4 tablespoons Crisco, }4 cup flour, 2 eggs, y 2 tablespoon lemon extract, and 1 cup milk. Heat Crisco and mix other ingredients gradually to them, bake in six small criscoed plates for 5 minutes. When done, put jam between every alternate one, and serve high on a dish. July 28 Puree of Fruit Steak with Fresh Mushrooms String Beans Riced Potatoes Lettuce and Watercress Salad *Cherry Blanc-mange Coffee ^Cherry Blanc-mange — Put 1 quart of milk into a saucepan, add 1 table- spoon Crisco. Mix 1 cup cornstarch smoothly with >£ 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 % cup water, add 2 table- spoons 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, yi pound mush- rooms, and 1 glass guava jelly. Stew 199 A Calendar of Dinners 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 }i an hour. Garnish with rice; pour over mush- rooms. 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 Par fait *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 yi 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 per- forated 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, }i teaspoon salt, and >2 teaspoon vinegar. Cover with crust and bake. August 2 *Beef Olives Braised Lettuce Stuffed Potatoes Beet Salad Cheese Relish Red Currant Cream Lady Fingers Coffee *Beef Olives — Cut 2 pounds of steak into pieces \]A. 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 table- spoon flour, gradually add 2 cups water, bring to boiling point and cook slowly \yi 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 ^ cup Crisco. Add }4 cup soft, stale breadcrumbs, % tea- spoon 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 boil- ing water, and 1 cup strained to- mato, 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. Fried Soft Shell Crabs, Sauce Tartare Hashed Browned Potatoes Pepper and Cucumber Salad Cheese Fingers * Apricot Omelet Coffee * Apricot Omelet — Cut 6 preserved ap- ricots 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 200 A Calendar of Dinners 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 broil- ers or quite young chickens, cut them in halves or quarters if they be large enough, wipe them and dip each piece in beaten egg, well seasoned with salt and pepper and mixed with cream. Roll pieces in breadcrumbs and place them in Criscoed pan, dot generously with Crisco and place in hot oven for 15 minutes. Now put chicken in hot kettle, cover and let smother and steam for 30 minutes or until tender on a slow fire. Place chicken on hot platter; add half cup hot cream to gravy in kettle and strain it over chickens. August 6 *Baked Liver and Bacon Mashed Potatoes Corn on Cob Lettuce and Pineapple Salad Stewed Pears Cream Hasty Cake Coffee *Baked Liver and Bacon — Select liver, wash it well, rub it with Crisco, and place it in vinegar with 1 chopped shallot, a little chopped parsley, and salt and pepper to suit taste. Let it stand overnight; roast it, adding strips of bacon. Baste it frequently with the vinegar mixture. When done, make brown gravy, and serve very hot. August 7 Grilled Trout Chicken Saute *Souffled Squash Potato Croquettes French Salad Fruit Compote Coffee *Souffled Squash — Take medium-sized Hubbard squash, remove seeds and stringy portion, and pare. Place in steamer and cook over boiling water for 30 minutes. Mash and season with Crisco, salt and pepper to taste. To 2 cups of the mashed squash, add gradually 1 cup cream, when blended, yolks of 2 well beaten eggs, and finally the stiffly beaten whites of the eggs- Pour into Cris- coed souffle dish and bake in moder- ate 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 Pas- try, 2 eggs, 4 tablespoons Crisco, 4 tablespoons sugar, \}4 tablespoons cornstarch, 5 powdered macaroons, 18 glace cherries, 1 piece of lemon peel, and ]/i 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 cake- crumbs can be used instead of mac- aroons. August 9 Casserole of Lamb Rice Spiced Peaches *Macaroon Pudding After Dinner Mints Coffee *Macaroon Pudding — Soak 6 mac- aroons in ]A. cup milk. Heat 2 cups milk in double boiler, add 2 table- spoons cornstarch moistened with 1 well beaten egg, 1 teaspoon Crisco, ^ teaspoon salt, and macaroons. Cook 201 A Calendar of Dinners for 20 minutes, remove from fire, add y 2 teaspoon vanilla extract. Turn into Criscoed and sugared pudding dish, sprinkle 1 /l 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. Dis- solve \ l /2 teacups grated chocolate smoothly in 1 cup milk, add it to Crisco mixture, with 2 cups cake- crumbs, 1 teaspoon vanilla, }4 tea- spoon 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 ^Slewed Onions — Peel onions and boil in boiling salted water till tender. When done, drain, and turn into hot vegetable dish. Melt 2 table- spoons 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 % cup Crisco with Xyi cups sugar, add 4 well beaten eggs, 1 cup milk, sift in 3 cups flour, )4, teaspoon salt, yi cup cornstarch, 2 teaspoons baking pow- der, and add 2 teaspoons lemon extract. Turn into Criscoed and floured cake tin and bake for \ l /i 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 Mush- rooms — 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 J4 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 salt- spoon white pepper, beat and mash them well together, when thoroughly hot turn into vegetable dish and serve. 202 A Calendar of Dinners 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 min- utes, then add carrots and allow to cook for 5 minutes longer. Serve hot. August 16 Cream of Rice Soup Hanoverian Steaks * Hashed Browned Potatoes Carrots en Casserole Custard Souffle, Foamy Sauce Coffee * Hashed Browned Potatoes — Sprinkle 2^2 cups cold boiled potato cubes with salt and white pepper to suit taste. Melt 1^ tablespoons Crisco; add 1 tablespoon flour and }4 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. Aug^t 17 Lamb Chops *Chantilly Potatoes Turkish Salad Fruit Ice Cream Coffee Potatoes — Prepare nicely lightly mashed potatoes and mound on a hot platter. Beat }A cup cream until stiff, add 1 teaspoon melted Crisco, }4 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. Peas *Chantilly seasoned, 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 ten- der, and arrange in a baking dish in layers with the following sauce: 2 tablespoons Crisco, 2 tablespoons flour, l /2 pint milk, yi 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 bread- crumbs and bake 20 minutes. Vegetarian August 19 Cream of Turnip Soup Risotto Asparagus Salad Coffee Souffle *Ginger Crisps Iced Tea *Ginger Crisps — Cream ]A cup Crisco with ]/2 cup sugar, add 1 cup molasses, 1 teaspoon each of cinnamon and nutmeg, 1 teaspoon salt, 2 teaspoons baking powder, and flour to make stiffish dough. Roll thin, cut out with cutter and bake in quick oven. August 20 Corned Beef Buttered Potatoes * New Beets Lettuce, Italian Dressing Tapioca Cream Coffee * New Beets — Peel hot cooked beets, cut into slices, and toss about for 3 or 4 minutes in saucepan which contains 3 tablespoons Crisco to which has been added 1 teaspoon plain vinegar, or a few drops of tarragon, 2 cloves, and 1 teaspoon sugar. 203 A Calendar of Dinners August 21 Cold Sliced Corned Beef Baked Potatoes Jellied Vegetables Pea Salad *Countess Pudding Coffee *Countess Pudding — Line small Cris- coed platter with Crisco pastry. Put 1 tablespoon Crisco in saucepan, add 1 cup milk, when warm pour over three tablespoons chopped cocoa- nut, add 1 tablespoon sugar. Allow- to remain 30 minutes, add 3 yolks of eggs well beaten, and "%. teaspoon vanilla, pour into platter, bake 30 minutes in hot oven. Beat up whites of eggs, add pinch salt, 1 tablespoon sugar, and yi teaspoon almond extract, pile on top of pud- ding 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 ]/2 cup flour, when smooth stir in 1 cup milk, 4 tablespoons sugar, 1 teaspoon vanilla extract, yi 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 y 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 boil- ing 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 \}4 cups flour and 1^2 teaspoons baking powder. With tips of fingers work into flour 1 tablespoon Crisco, and when well mixed add ]A cup milk. Peel and slice 4 peaches, and mix with Y\ cup sugar and 2 tablespoons melted Crisco. In bottom of baking dish invert a cup, around this ar- range peaches, and over all place dough patted out to about ¥*, 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. 204 A Calendar of Dinners 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 to- gether on a plate 1 tablespoon flour, 1 teaspoon salt, and yi teaspoon pepper for seasoning. Cut 1 pound lean beef in thin slices, dip them in the seasoning, and place them lightly in the basin; split 1 sheep's kidney, skin and cut in thin slices; dip them also in the seasoning, and put them in basin, and pour over 1 cup of water for gravy. Wet the edges of the paste on basin; roll out a piece of paste large enough to cover the dish; place it on, press down at the edges, and sprinkle a little flour over top. Now dip a pudding cloth in boiling water, tie it tightly over the top, and plunge the pudding in plenty of boiling water; then boil for 3 hours. Remove the cloth, and turn the pudding out on a dish. Liver and bacon mixed, or mutton, makes a good pudding of this kind. August 27 Steamed Clams Vegetable Salad Brown Bread Sandwiches Peach Tapioca * Princess Cake Coffee ^Princess Cake — Line small square cake tin with plain Crisco pastry. Sprinkle in yi cup cleaned currants. Cream 14 cup Crisco with 1 cup sugar, then add 3 well beaten eggs, 3 cups flour, 1>2 teaspoons baking powder, and yi teaspoon salt. Divide mix- ture into 2 portions. Add 1 table- spoon grated chocolate and 4 table- spoons milk to 1 portion. Put cake mixtures in spoonfuls on top of cur- rants 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 per- forated with lardoons. Place in baking pan thin slices of larding pork, over pork place layer of chop- ped onion, carrots, turnip, and celery; lay tenderloin on top. Pour in 1 cup stock, add ]A. teaspoon salt, yi tea- spoon 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 table- spoon Crisco with 1 tablespoon flour in a pan, add gravy strained from pan, yi cup grated horseradish, salt and paprika to taste and bring to boiling point, then add 2 table- spoons lemon juice and 1 tablespoon vinegar. Spread sauce on hot serv- ing 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 plant; cut into slices of l A inch. Dust with salt and pepper; dip in beaten egg; roll in fine bread- crumbs and saute in hot Crisco. When they are brown on 1 side, turn and brown on the other. If pre- ferred, the egg plant may be dipped in thin batter instead of egg and crumbs, and fried. 205 A Calendar of Dinners 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 ]4. cup sail pork cut in cubes 15 minutes. Arrange clams, potatoes, onion and pork in layers in saucepan; cover with 3 cups boil- ing 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 }/£ pound soft American cheese and ]/2 cup pickled chopped cauliflower. Rub through sieve, yolks of 2 hard-cooked eggs, add 1 teaspoon French mustard, 4 tablespoons melted Crisco, 3 table- spoons 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 y Brown Gravy Oven- Panned Potatoes Creamed Carrots Celery and Green Pepper Salad Coffee *Cauliflower Soup — Cut large par- boiled 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 cauli- flower, 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 table- spoons 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, ]/^ tea- spoon 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 \y£ 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 mush- rooms. 206 A Calendar of Dinners September 4 Noodle Soup Lamb Chops ^Cauliflower French Fried Potatoes Watercress Salad Plum Tart Coffee ^Cauliflower — Boil and drain 1 cauli- flower 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 ^ cup Crisco with 1 cup sugar, add 3 well beaten eggs, yi cup sour cream, 1 teaspoon soda, 2 cups flour, yi glass straw- berry preserves, 1 teaspoon cinnamon, tea- teaspoon each cloves, spoon nutmeg, and ]/2 teaspoon salt, mix and bake in layers. Put straw- berry preserves between layers, and white icing on top. September 6 Planked Blue fish 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 bread- crumbs, 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 chest- nuts 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, }4 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, be- tween 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 table- spoons Crisco, 2 tablespoons cream, 1 beaten egg, salt, pepper, and pap- rika 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. 207 A Calendar of Dinners 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 chop- ped 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 sym- metrical 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. 208 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 \yf hours. Blend 2 tablespoons Crisco with 2 table- spoons 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 por- terhouse 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 table- spoons 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 with- out 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 table- spoon vinegar. Cover top of dish with sweet and white potatoes. Bake very slowly from 2 to 3 hours. A Calendar of Dinners 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 spoon- fuls 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 ]A 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 yi 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 ]/2 cup boiling water and 4 tablespoons sugar. When chocolate paste is smooth pour in milk. Mix 4 tablespoons cornstarch with 1 cup milk, add 1 teaspoon Crisco, and %. 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 con- dition 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 ten- der 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 table- spoons melted Crisco, few drops lemon juice, sprinkling of red pep- per and salt. Let get thoroughly hot, take up, and serve on siices of fried bread. 209 A Calendar of Dinners September 21 Fried Cod Steaks Sweet Potatoes Boiled Onions Cucumber Salad Walnut Pudding *Feather Cake Coffee *Feather Cake — Cream y£ cup Crisco with yi cup sugar, and yi teaspoon salt, and 2 eggs beaten with yi cup sugar, 1 teaspoon lemon extract, 1 cup milk, lyi cups flour, and 2yi teaspoons baking powder. Beat 2 minutes and turn into Criscoed and floured cake tin. Bake in moderate oven for y$ 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 sea- soned 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 table- spoon 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 }4 cup sour cream, 2 table- spoons Crisco and add them to boiled vinegar. Stir over fire till boiling, add 1 teaspoon salt and % teaspoon pepper, pour over cabbage, and it is ready to serve when very cold. September 25 Broiled Butterfish German Fried Potatoes Cucumber Salad Cheese Balls *Bread Pudding with Cherries Coffee *Bread Pudding with Cherries — Soak }4 pound bread in cold water till soft. Press out water and beat out any lumps with fork. Add 2 table- spoons Crisco, 2 tablespoons sugar, yi teaspoon vanilla extract, and yi 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 \y£ 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 210 A Calendar of Dinners apples, 3 tablespoons sugar, grated rind 1 lemon, and stew slowly till soft, then rub through a sieve. Add yolks of 3 eggs, and }4 teaspoon cin- namon. 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 yi 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 }4 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, }4 cup Crisco, 1 egg, 2 tablespoons sugar, and }4 teaspoon baking pow- der. 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 }4 cup sifted sugar, and white of 1 egg. Spread on fingers and bake quickly a light brown color. September 29 * Pilau of Fowl Glazed Carrots Potatoes au Gratin Lettuce and Nasturtium Salad Vanilla Eclairs Coffee * Pilau of Fowl — Truss fowl for boil- ing, place in pan with 3 cups stock or water and simmer 30 minutes. Wash and dry 1 cup rice. Melt 2 table- spoons Crisco and fry 1 chopped onion to golden brown in it; remove onion to plate, add 2 extra tablespoons Crisco and fry rice and ]4, cup blanched almonds till yellow, add onion, 2 tablespoons seeded raisins, with salt and paprika to taste. Tie in piece of muslin 3 cloves, 6 whole white pep- pers, 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 }i pound cheese with 3 tablespoons Crisco, yi 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 bread- crumbs, 2 cups scalded milk, 1 tablespoon Crisco, 1 cup chopped 211 A Calendar of Dinners nuts, }4 teaspoon salt, 2 egg yolks, ^ 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. October 2 Vegetarian 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, ^3 cup milk, grated rind and strained juice of 1 orange. Place in double boiler and stir till it thickens, then pour on to crust and bake 30 minutes. Cover top with meringue made with whites of eggs and sweetened with 3 tablespoons sugar and flavored with 1 teaspoon orange extract. Place in oven to brown. October 3 Vegetarian Cream of Lettuce Soup * Vegetable Souffle Baked Potatoes Boiled Green Peppers Stuffed Egg Salad Apple Tapioca Coffee *Vegetable Souffle — Blend 3 table- spoons Crisco with 2 tablespoons flour, add 1 cup milk, stir till boiling, add ^2 cup grated cheese, yolks of 2 eggs, 2 tablespoons chopped par- sley, 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 season- ed tomatoes. Pour in mixture, sprinkle on few crumbs and bake till firm. Garnish with and serve immediately. watercress 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 table- spoon Crisco, 1 cup chopped English walnuts and almonds, 1 cup crumbs, ]/2 teaspoon salt, dash pepper, 1 large ground onion, 3 tablespoons flour, 2 well-beaten eggs and 1 cup milk. Pour into Criscoed pudding dish and bake 30 minutes. Vegetarian October 5 *Apple slices I Baked Chestnuts Galantine of Lentils Escalloped Tomatoes Fruit Salad * Apple Charlotte Coffee Charlotte — Cut bread into inch thick; then into strips \yz 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, sea- soned 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. 212 A Calendar of Dinners Vegetarian October d. Creole Chowder Stuffed Potatoes Spaghetti with Cheese Lentil and Nut Salad *Orange Puffs, Orange Sauce Coffee *Orange Puffs — Beat }4 cup Crisco with ^3 cup sugar, add 2 well-beaten e gg s > yi cup milk, 2 cups flour, yi 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 yi cup sugar with 2 tablespoons cornstarch, and ]/^ tea- spoon salt. Add 1 cup boiling water and boil eight minutes, add grated rinds and strained juice 2 oranges and 3 tablespoons Crisco. 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 ]/2 cup brandy. This batter will be better for stand- ing, after it is mixed, for 1 hour. 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 table- spoons curry powder, 2 chopped gherkins, 1 dessertspoon chutney, 1 saltspoon salt, juice of }4 a lemon, and }4 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 9 Roast Shoulder of Veal Roasted Potatoes Lima Beans Pickled Plums Romaine Salad *Raisi?i Batter Pudding Coffee *Raisin Batter Pudding — Beat up 3 eggs, sift in 2 cups flour and yi tea- spoon salt, add 1 tablespoon Crisco, 1 cup cream, and beat for 8 minutes; then add 1 teaspoon baking powder and 1 teaspoon orange ex- tract. 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. 213 A Calendar of Dinners 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, }4 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 1 Roast Veal Mashed Sweet Potatoes Green Beans Stuffed Beet Salad Cheese Crackers *Dutch Apple Cake Coffee *Dutch Apple Cake — 2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, 1 cup milk, 2 eggs, and 3 tablespoons melted Crisco. Mix and sift dry ingredients. Add beaten yolks, Crisco and milk. Beat well; cut and fold in stiffly beaten whites. Spread mixture )/2 inch thick on Cris- coed 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 fin- gers 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 con- taining 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, yi green pepper with seeds removed, 214 A Calendar of Dinners 2 sprigs parsley, add *4 tablespoon Crisco. Spread paste inside each smelt. Close fish together, sprinkle with salt, moisten with melted Crisco and broil over clear fire. October 16 Poeled Fowl, Cranberry Sauce Mashed Potatoes Cauliflower au Gratin Tomato and Green Pepper Salad Macaroon Custard *Queen Cakes Coffee *Queen Cakes — yi cup sugar, ]4. cup Crisco, yi teaspoon salt, 3 eggs, yi cup currants, yi cup glace cherries (cut in dice), grate nutmeg, thin rind yi lemon (chopped finely), juice 1 lemon, 1 cup flour, 4 table- spoons 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 mix- ture several minutes longer. Have ready Criscoed gem tins, three-parts fill them with mixture and bake in fairly hot oven from 20 to 25 min- utes. 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, }4 teaspoonful cinnamon, or nutmeg and cloves, and 2 table- spoons 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 pota- toes and slice them, add 1 chopped onion. Crisco pudding dish, put in potatoes and onion, sprinkle with salt and pepper, 1 teaspoon sage and dot with Crisco, add 1 cup water and bake for 1)4 hours. October 19 Lamb Cutlets, Morland Style * Artichokes Riced Potatoes Celery Salad Crackers Cheese • Peach Melba Coffee * Artichokes — Select some small arti- chokes, trim them and put in earth- enware 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 Yz inch slices length- ways, dip in melted Crisco, sprinkle with chopped olives, pour over a little melted Crisco and send to table. A Calendar of Dinners 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 ]/2 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 table- add put salt and spoon flour and fry it brown, the stock and stir till boiling, back the giblets, season with and pepper, 1 grated carrot 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 2}4 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 table- spoons 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 \yi 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 table- spoons flour blended with 2 table- spoons melted Crisco. Season with salt and pepper, cover with 1 pint stock or water, and let simmer, cov- ered closely, till veal is done and till stock is well cooked away. Take up, arrange in circle on dish, and in cen- ter put Lima beans, boiled and re- heated in plenty of Crisco. October 24 Roast Pork, Apple Sauce Browned Parsnips GlazedSweet Potatoes Porcupine Salad *Black Cap Pudding Coffee *Black Cap Pudding — Mix y£ cup currants, with 3 tablespoons sugar, yi teaspoon salt, \]A, cups flour sifted with 1 teaspoon baking powder, ^ teaspoon grated nutmeg, 2 table- spoons Crisco, 2 well beaten eggs, and 2 cupfuls milk, and beat well to- gether. 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 *S:alloped Pumpkin and Rice — In Criscoed fireproof dish arrange layer of stewed pumpkin, cover with 216 A Calendar of Dinners layer of boiled rice, then layer of white sauce, proceed until ingred- ients 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 ar- range 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 y^ cup each creamed Crisco and cream, 1 beaten yolk, }i cup powdered sugar, little salt, and \% cups milk. Cover in- verted 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 yi 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 rab- bit on hot dish, put mushrooms in heaps round with thin lemon slices, season gravy and pour it over. Hallowe'en 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 roast- ing, 1 bunch parsley, 2 cups water, dust nutmeg, pepper, and salt. Lay 217 A Calendar of Dinners Criscoed paper over top, then lid, and simmer 1 hour or till duck is ten- der. Melt 3 tablespoons Crisco in a pan, add 1 dozen small peeled tur- nips 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 Co fee *Chocolate Cream Pie — 2 squares chocolate, % cup cornstarch, 1 tea- spoon Crisco, 1 pint milk, 2 egg whites, y 2 cup sugar, 3 egg yolks, % 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 table- spoons Crisco in each of the birds, this prevents them getting dry. Slit 2 slrces 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 — 2^ pounds loin of lamb, l /t cup rice, 2 cups good gravy, 1 blade mace, yi 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 }/2 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 ^ of an hour, or until fish begins to leave bones. Serve with parsley sauce. For parsley sauce. Blend 2 table- spoons 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. 218 November 5 Ham Timbales, Cheese Sauce Paprika Potatoes Spinach Apple and Celery Salad *Cocoanut Pudding Coffee *Cocoanut Pudding — 1 cup scalded milk, ^4 cup soft breadcrumbs, */£ cup grated cocoanut, 2 egg yolks, 1 tablespoon Crisco, ]/2 cup cocoa, ]/2. cup sugar, 1 teaspoon lemon juice, 2 egg whites, and l /i 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 2]/ 2 table- spoons Crisco, add l /i cup milk, yi cup cream, 2 cups brown bread- crumbs, l /i, 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 A Calendar of Dinners 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 y 2 cup milk, K 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, K.cup grated cheese, 1 tablespoon Crisco, 2 eggs, salt, pepper and red pepper, and ]/ 2 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. 219 A Calendar of Dinners November 10 Haddock au Gratin * Venison Cutlets Hashed Browned Potatoes Oyster and Celery Salad Marrons, a la Creme Coffee *Venison Cutlets — Trim venison cut- lets 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 }4 tumbler currant jelly to melt, add 2 tablespoons Crisco with }4 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 de- sired 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 y% 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 bread- crumbs 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 — 3}4 quarts milk, 3 tablespoons cornmeal, }4 pint molasses, 3 tablespoons Crisco, 1 teaspoon salt, 1 teaspoon cinnamon, and }4 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 yi 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 table- spoon 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 \}4 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 — }4 cup lentils, }4 cup shelled roasted peanuts, }4 table- spoon Crisco, yi cup toasted bread- crumbs, yi teaspoon salt, yi salt- spoon 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 con- sistency of mush. Put into Criscoed baking dish; bake moderate oven 1 hour; turn out on heated platter; garnish with parsley or watercress and serve with Piquante sauce. 220 A Calendar of Dinners 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, ^ cup sugar, Xyi cups milk, 1 teaspoon salt, 3 cups flour, 2 teaspoons baking powder, 2 tablespoons Crisco, yi 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 }4 teaspoonful salt and 1 teaspoon sugar. Add gradually 1 cup luke- warm 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 care- fully with fingers to get thin as pos- sible. Mix 4 cups chopped apples with 1 cup sugar, 1 tablespoon cin- namon, 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 l}4 hours. Dish and strain over gravy. November 18 Julienne Soup Stuffed Hearts Browned Potatoes * Toast Points Pickles Baked Squash Almond and Apple Pudding Coffee * Almond and Apple Pudding — Pare and core 6 apples, chop into small pieces and sprinkle with j4 cup sugar. Have ready 2 cups breadcrumbs, soaked in >£ 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 y£ cup milk, then pour into Cris- coed tin and bake. Serve with sweet- ened cream. November 19 Spare Ribs Stew Rice Croquettes Waldorf Salad Cheese Biscuits *Cranberry Pudding Coffee ^Cranberry Pudding — Cream }4, cup Crisco with 1 cup sugar, add 3 eggs well beaten, yi cup milk, 3^ cups flour, 2 teaspoons baking powder, l/z teaspoon salt, and yi teaspoon almond extract, then stir in \}4 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 \yi inches thick. Split 221 A Calendar of Dinners meat in halves, cutting to bone. Cook 2>2 tablespoons Crisco and 1 tablespoon chopped onion 5 min- utes; remove onion, add }4 cup chop- ped mushroom, and cook 5 minutes; add 2 tablespoons flour, 3 tablespoons stock, 1 teaspoon chopped parsley, }i teaspoon salt, and few grains red pep- per. 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, yi ciip flour, 1 teaspoon baking powder, and y 2 teaspoon salt. Beat up 4 egg whites to stiff froth, then fold in % cup sugar, add beaten egg yolks, Yz 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 gar- nish 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, ]/2. tea- spoon powdered cinnamon, sugar and few grains salt. Cake should be about a ^ 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 de- pend upon how stale cake is. Heat ]/z 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 }/2 teaspoon salt into a basin, add 1 yeast cake dissolved in }4 cup luke warm 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 ^2 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 rais- ins, 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 222 A Calendar of Dinners pour syrup over it. To make syrup, boil 2 cups water with yi, 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 table- spoon Crisco, and salt to taste. Break macaroni into lengths. Boil milk, shake in macaroni and salt and boil it very slowly for yi 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. Thanksgiving Dinner November 26 Bisque of Oyster Broiled Smelts, Drawn Butter Roast Turkey, Cranberry Sauce Mashed Potatoes Stewed Celery Romaine Salad Roquefort Cheese *Hot Pumpkin Pie Orange Ice Coffee *Hot Pumpkin Pie — Line with Crisco Pastry. Mix steamed and strained pumpkin, with 2 teaspoons Crisco, % teaspoon salt, 1 cup sugar, yi teaspoon each cin- namon, cloves, mace, allspice, and ginger, grated rind of 1 lemon, 1 cup pie tin 2 cups milk, % cup cream, 2 well beaten eggs, and pour into prepared pie plate. Bake till firm in moderate oven. Serve hot. As a change, place on the pumpkin pie as it comes out of the oven a layer of halved marshmallows, replace in the oven and let them brown. November 27 Pea Soup Boiled Tongue, Raisin Sauce Rice Balls Stewed Celery Tomato and Cress Salad *Graham Pudding Coffee *Graham Pudding — Mix 2 aoie- ^(jraham rudding — Mix z cups graham flour, ]A. teaspoon salt, 2 inch tablesnoons Crisco. 1 teasnoon each teaspoon salt, 2 tablespoons Crisco, 1 teaspoon each cinnamon, ginger, cloves, and nut- meg, 1 cup currants, 1 cup molasses, 1 egg well beaten, 1 cup milk, 2 tea- spoons 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 28 Steak en Casserole Sweet Potato Croquettes Boiled Cauliflower Pear and Grape Salad Cheese Fritters ^Pineapple Souffle Coffee * Pineapple Souffle — Cream \}4 table- spoons each Crisco and flour, add 1 cup canned grated pineapple and juice. Cook 5 minutes, remove from fire, add little salt, 1 table- spoon 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 eggs, 1 at a time, beat, and add 4 tablespoons sugar, 2 tablespoons orange juice, 1 teaspoon lemon juice, and yi cup whipped cream. Serve hot. 223 A Calendar of Dinners 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 }4 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, }4 inch thick. Mix 1 cup breadcrumbs, 1 tablespoon Crisco, 1 tablespoon chopped parsley, }4 table- spoon chopped onion, }4 teaspoon each of salt, pepper, and red pepper, }4 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 yi cup /£ hour, basting stock, and bake 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 \yi 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, fa tea- spoon salt, ]/2 teaspoon cinnamon, % 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. 224 A Calendar of Dinners 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 table- spoon Crisco and 2 tablespoons sugar; add yolks of 3 eggs, grated rind of 1 lemon and 25 chopped blanched almonds. Stir this mix- ture into farina after it is little cooled; lastly add whites of 3 eggs beaten to stiff froth. Steam this pudding in covered mold for \y£ hours. Serve with any sweet pud- ding 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 yi 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, yi pound chopped fig s > *A pound currants, grated rind, strained juice 3 lemons, 1 cup Crisco, 1 teaspoon salt, yi pound chopped almonds, grated rind, strained juice 3 oranges, 2 grated nutmegs, yi cup sherry, 1 cup brandy, 1 ounce mixed spice, yi 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 yi cup water for each peck of clams. Cover kettle and cook until shells open. Serve hot with the following sauce: 3 table- spoons 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 re- moved from range as soon as shells open, otherwise clams will be over- cooked. 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 tablespoon? sugar, 2 tablespoons Crisco, yi cup water, and strained juice of yi 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 table- spoons each of sugar and vinegar. Have Crisco hot, lay potatoes in it, 225 A Calendar of Dinners 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 X CU P Crisco with 1 cup sugar till creamy, add 2 well beaten eggs, J4 teaspoon salt, lyi cups flour sifted with 2 teaspoons baking powder, 1 cup water and yi teaspoon almond extract, mix and divide into Criscoed and floured layer tins. Bake 20 minutes in moderate oven. Use boiled frost- ing 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 \]4 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 chop- ped 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 ]/z cup water, 2 tablespoons Crisco, and 1 cup scraped maple sugar. Sprinkle a little maple sugar over top of pud- ding 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, \}4 cups sugar, 2 eggs, beaten without sep- arating whites and yolks, 2 table- spoons melted Crisco, y& 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 table- spoons chopped candied peel, 3 tablespoons sugar, 1 tablespoon Cris- co, rind of 1 lemon, 2 eggs, }4 table- spoon lemon juice, 1 cup milk, and 226 A Calendar of Dinners 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 j4 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 care- fully 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, $i cup Crisco, y£ cup brown sugar, }i pound stoned raisins, % tablespoon salt, and cold water. Rub Crisco well into flour, breadcrumbs, sugar, salt, and add raisins stoned and halved. Add enough water to mix whole into soft paste. Roll into neat shape. Roll up in floured and scalded pudding cloth, tying ends securely. Put in pan of fast boiling water, and let boil steadily for 3 hours. Take off cloth, and serve pudding on hot dish. December 14 Com Chozvder Bread Sticks Chicken and Chestnut Salad Stuffed Celery * Raisin Puffs, Vanilla Sauce Coffee *Raisin Puffs — Beat 2 tablespoons Crisco with yi cup sugar till creamy, add 1 beaten egg, )4, teaspoon salt, ]/2 cup milk, \ l /$ cups flour sifted with 2 teaspoons baking powder, yi 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 cocoa- nut, 3 eggs, 1 cup cream, 1 cup milk, 2 tablespoons cornstarch, 4 table- spoons 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 min- utes. 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 table- spoon Crisco, add to peas, with 1 tablespoon melted Crisco, 2 table- spoons flour, salt and pepper to taste, 2 beaten eggs, and breadcrumbs to make stiff enough to form into cro- quettes. 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, yi cup rice, 2 tablespoons sugar, 2 cups milk, 1 lemon, 1 egg, 227 A Calendar of Dinners 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 repre- sent 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 table- spoons melted Crisco, ]/2 teaspoon salt, dust sugar, ]4, teaspoon pepper, pinch red pepper, and dust of nut- meg. 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 II am 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 ^2 cup Crisco, 2 carrots, and 2 mis, for 1 hour. Blend together )iespoons Crisco, 4 tablespoons iiour, 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 crou- tons. December 20 Lentil Soup Roast Loin of Pork, Apple Sauce Potato Balls Artichokes . Celery and Pineapple Salad * Suit an a Pudding Coffee *Sultana Pudding — Line shallow dish with plain pastry, put in bottom layer of sultana raisins. Beat }4 cup Crisco to a cream with 4 tablespoons sugar, add 2 well beaten eggs, 2 table- spoons milk, yi teaspoon lemon ex- tract, % teaspoon salt, and }/z cup flour. Mix and spread on top of raisins and bake 30 minutes in mod- erate 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 x /2 cup bread- crumbs 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 228 A Calendar of Dinners add yi teaspoon salt and 1 tea- spoon 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, l /i teaspoon salt, dust pow- dered mace, 1 tablespoon chopped cooked ham, 1 chopped onion, 1 tablespoon chopped parsley, y$. tea- spoon 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 fre- quently 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 table- spoons Crisco, }4 teaspoon salt, 2 cups crumbs, 1 cup currants, 8 chopped apples, 1 teaspoon each, cinnamon, cloves, and nutmeg, y£ cup milk, and 4 well beaten eggs. Pour into Criscoed mpld, 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, }4 cupful Crisco, 1 tea- spoonful salt, 2 teaspoonfuls baking powder, 1 teaspoonful mixed spices, 3 eggs, 1 cupful milk, y£ cupful seeded raisins, }4 cupful chopped candied citron peel. 1 cupful currants, yi cup- ful chopped preserved ginger, % cup- ful brandy, }4 cupful chopped English walnut meats. Mix flour with bread- crumbs, 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 y£ cup Crisco creamed with yi cup brown sugar, add 4 tablespoons chopped citron peel, and 1 tablespoon lemon juice mixed together. Mix 2 table- spoons sugar with l /i cup water and brush over apples; sprinkle with crumbs browned in hot Crisco; bake for 20 minutes in moderate oven. Serve cold with custard. 229 A Calendar of Dinners 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 ter- rapin 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 $4 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 yi 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 yi 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 ^ cup pastry flour, 2 cups entire wheat' flour, and 1 teaspoon salt into basin, add 3 tablespoons Crisco, and }4 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 }i 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 table- spoon 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 moderate oven 3 hours. Serve with wine sauce. 230 A Calendar of Dinner! 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, }4 tablespoon Crisco, yi 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. r<\ V Jra \ ■ >5j/ ~r 231 OTHER members of your family would appreciate I a copy of this book. It makes an attractive and useful gift to sister, daughter, mother, or some friend. Send as many stamps, at the rate of twenty-five cents per book, as you wish cook books, and we will mail the books, postage prepaid, enclosing with each a card sim- ilar to this, with your name filled in. THIS BOOK IS PAID FOR BY AND SENT TO YOU WITH THE COMPLIMENTS OF Nnme \ Address Write carefully your name and address and the name and address of those to whom you wish the books sent. wo +s