Put barley into saucepan of cold water, bring to boil, let boil five minutes, then drain off water; this removes the slightly bitter taste. Now put barley into saucepan with Crisco and water, let these boil gently until barley is tender, drain, and rub through sieve. Add stock to this puree and let simmer ten minutes. Beat yolk of egg with cream and when soup has cooled slightly, strain them in. Stir soup over fire a few minutes to reheat; but be careful that it does not boil, or it will curdle. Season carefully, add carrot balls and peas, which should first be heated in a little stock or water. Serve with dice of toast or fried bread. If you do not possess a round vegetable cutter, cut the carrot into small dice. This is a particularly nourishing soup. If you prefer a slightly cheaper variety, use milk instead of cream, and if you have no white stock use milk and water in equal proportions instead, and cook a carrot, turnip and onion in milk and water for twenty or thirty minutes.



Soup Verte

4 tablespoonfuls flour 3 tablespoonfuls Crisco 2 quarts stock 1 bunch parsley 1 lb. spinach 1 bunch parsley 1 teaspoonful sugar 2 egg yolks 1 lemon Salt and pepper to taste

Put stock into saucepan; add spinach and parsley, picked and thoroughly washed; let all boil twenty minutes; strain, rubbing puree through sieve. Return it all to saucepan, add Crisco and flour mixed together with cupful of water, sugar and strained juice of a quarter of lemon. Let boil five minutes. Beat yolks of eggs with 1/4 cupful water, add them gradually to soup off fire, and stir near fire until cooked. Soup must not boil after yolks are added. Season with salt and pepper and serve.



Thick Rice Soup

2 pints water or stock Salt and pepper to taste 2 small onions 2 tablespoonfuls Crisco 1 cupful rice 1 cupful canned tomatoes, or 4 fresh ones

Wash and drain rice. Heat Crisco in saucepan, add rice and stir constantly until a golden brown. Now add water or stock, onions and tomatoes cut in small pieces, and seasonings. Cook slowly for one hour.



FISH

Fish, though not quite so nutritious or so stimulating as butcher's meat, is an excellent article of diet, as it is light and easy of digestion and well suited to delicate persons and those following sedentary occupations, who generally do not take exercise in the fresh air. Fish contains a fair proportion of flesh forming and mineral matter, and the white kinds very little fat, hence their value in a sick diet. A few fishes are rich in fat, as salmon, mackerel, eels, and herrings; they are more satisfying as a meal, but usually more difficult to digest, except the latter, which is fairly easy to digest, and, being inexpensive, forms an economical food.

The digestibility will vary also with the quality of the fish and the methods of cooking. White fish when boiled is improved by being rubbed over with a cut lemon, or by adding a little vinegar to the water in which it is cooked to keep it white and firm. The fish should be put into hot, not boiling water, otherwise the higher temperature contracts the skin too quickly, and it breaks and looks unsightly. Salt fish may be placed in cold water, then boiled to extract some of the salt; if the fish has been salted and dried, it is better to soak it in cold water for about twelve hours before cooking.

Fish to be fried should be cooked in sufficient hot Crisco to well cover it, after having been dried and covered with batter, or with beaten egg and breadcrumbs. To egg and breadcrumb fish put a slice into seasoned flour, turning it so that both sides may be covered. Shake off all loose flour. Brush fish over with beaten egg. Raise fish out of egg with the brush and a knife, drain off egg for a second, and lay fish in crumbs. Toss these all over it, lift out fish, shake off all loose crumbs, lay the slice on a board, and press crumbs down, so that surface is flat. The thicker the fish the more slowly it must be fried after the first two minutes, or it will be raw inside when the outside is done.



To bone fish. The process of boning is known as filleting and is generally done by the fish dealer, but when this is not the case the single rule for boning must be strictly adhered to in order to keep the knife on the bone lifting the flesh with the left hand while the knife slips in between the bone and the flesh. Flat fish are divided down the middle of each side well into the bone, and the boning is begun at either side of the incision. Round fish are cut down the back, the flesh is laid open from one side and the bone is removed from the other. Occasionally round fish are boned readily, the whole fish minus the bones being returned to its proper shape, as in anchovies, sardines, herrings, haddocks, etc., in this case the fish would be split down the front, not the back, and stitched together after boning.

Fish stock is made from the bones, skin and trimmings of white fish. These are broken small and generally flavored with onion, parsley, herbs, and seasonings. The proportion of water used is rather larger, as the flavor is much stronger and also more easily extracted than from meat.



Baked Halibut

2 lbs. halibut 1 cupful tomatoes 2 tablespoonfuls flour 2 tablespoonfuls Crisco 3/4 teaspoonful salt 1/8 teaspoonful pepper

Clean fish, season with salt and pepper, dredge with flour, place in Criscoed baking pan, pour over tomatoes, and dot with Crisco. Bake in a moderate oven, basting often.



Baked Salmon with Colbert Sauce

1 slice salmon, 1-1/2 lbs. in weight 4 tablespoonfuls melted Crisco 1 tablespoonful chopped parsley 1 tablespoonful tarragon vinegar 1 chopped shallot, gherkin and anchovy Salt, pepper, and red pepper to taste and water

For Sauce

4 tablespoonfuls Crisco 2 tablespoonfuls flour 1 teaspoonful lemon juice 3 anchovies 1 tablespoonful chopped parsley Pepper to taste 2 cupfuls fish stock, or milk and water

For fish. Mix Crisco with shallot, gherkin, anchovy, and seasonings, lay salmon in this mixture and let it "marinade," as it is called, for one hour. At the end of that time lift it out; do not shake off any ingredients that are sticking to it. Now lay it in a well Criscoed fireproof dish, cover it with a greased paper, and bake in moderate oven for thirty minutes.

For sauce. Melt Crisco in small saucepan, stir in flour, add fish stock and stir until it boils and thickens. Rub anchovies through fine sieve, and add with seasonings. Serve in hot tureen with fish.



Baked Shad

1 shad weighing 4 lbs. 1/4 lb. mushrooms 1/2 cupful Crisco 2 tablespoonfuls chopped parsley 2 tablespoonfuls chopped chives 1 cupful breadcrumbs 1 egg Salt and white pepper Salt pork 1 cupful cream 1 teaspoonful cornstarch

Clean, wipe and dry the shad. Melt Crisco, add breadcrumbs, chopped mushrooms, parsley, chives, egg well beaten, salt and pepper. Stuff fish with this forcemeat, then lay it in a greased pan, put thin strips of salt pork over it and bake in hot oven for forty minutes. Lay the fish on a hot platter. Pour cream into baking pan, add cornstarch and stir till boiling. Serve with the fish.



Cassolettes of Fish

1/2 lb. cold cooked fish or shrimps 1/2 cupful milk 4 tablespoonfuls Crisco 1/2 cupful water 2 tablespoonfuls cream 2 eggs 4 tablespoonfuls flour Salt, pepper, and red pepper to taste 1 teaspoonful lemon juice 2 lbs. cooked potatoes

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 1-1/4 inches in thickness. Cut into small rounds, brush over with remaining egg well beaten, toss in fine breadcrumbs, mark the center slightly with a smaller round cutter. Fry to golden color in hot Crisco. Remove lids, carefully remove bulk of potatoes from inside, fill with mixture, replace lids, and serve hot. For mixture, blend 2 tablespoonfuls of the Crisco with flour in a saucepan over the fire, add milk, water and seasonings and cook for a few minutes. Put in flaked fish and make hot. Add cream last. 1/2 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 shredded white meat also in a little seasoning, but keep the two kinds separate. When shell is empty wash and dry well. Fill shell with the two mixtures, arranging them alternately, so that they appear in dark and white stripes. Have it heaped a little higher in center. Decorate meat with lines of finely chopped parsley, and force the Crisco round edge with a forcing bag and tube. Place crab on some crisp lettuce leaves. Arrange some of the small claws in a circle round shell.



Curried Cod

2 lbs. cod 1/4 cupful Crisco 2 cupfuls white stock 1 tablespoonful flour 2 teaspoonfuls curry powder 1 medium-sized onion 1 tablespoonful lemon juice Salt, pepper, and red pepper to taste 2 cupfuls plain boiled rice 2 tablespoonfuls chopped cocoanut

Wash and dry the cod, and cut into pieces two inches square. Melt Crisco in a saucepan, fry cod lightly in it, then take out and set aside. Add sliced onion, flour, and curry powder to the Crisco in saucepan and fry ten minutes, stirring continuously to prevent onion becoming too brown, then stir in the stock and cocoanut, stir until it boils, and afterwards simmer for twenty minutes. Strain and return to saucepan, add lemon juice and seasonings to taste, bring nearly to boil, then put in fish, cover closely, and cook slowly for half hour. An occasional stir must be given to prevent the fish sticking to the bottom of the saucepan. Turn out on hot platter and serve with rice. The remains of cold fish may be used, in which case the preliminary frying may be omitted.



Flounder a la Creme

1 flounder about 2 lbs. 2 cupfuls milk 1 tablespoonful cream 3 tablespoonfuls Crisco 1 blade mace 6 whole white peppers 4 tablespoonfuls flour Lemon juice Salt and pepper to taste

Skin flounder, and take fillets off neatly by sharply cutting down the middle of back, and pressing the knife close to the bones. This will produce 4 long fillets. Cut each of them in half lengthways, and tie up in pretty knot; sprinkle a little salt over and put them aside. Wash skin bones of fish, put them into a small saucepan with milk, mace, and whole peppers and simmer for half hour; strain milk into clean saucepan; add fillets, and allow to simmer for ten minutes. Lift them out, and add to milk the Crisco and flour beaten together; stir till it becomes quite smooth; add salt, pepper and lemon juice to taste, and cream; put in fillets gently to warm through; dish neatly and pour the sauce over them. Serve very hot.



Flounder a la Turque

For Fish

1 large flounder 1 teaspoonful chopped parsley 3 tablespoonfuls breadcrumbs 2 tablespoonfuls Crisco 1/2 teaspoonful powdered herbs 1 pinch powdered mace Salt, pepper, and red pepper to taste 1/2 cupful picked shrimps

For Sauce

1/2 lemon 1 egg 1/2 cupful melted Crisco 1 yolk of egg 1/2 teaspoonful mustard 1/2 teaspoonful salt 1 pinch red pepper 1 tablespoonful vinegar 2 chopped gherkins

1 teaspoonful chopped parsley

For fish. Wash dry and trim flounder. On one side make cut down center from near head to near tail and raise flesh from the bones. Make a stuffing with Crisco, parsley, breadcrumbs, herbs, shrimps, lemon juice, seasonings, and nearly all the egg, and insert under the fillets of the flounder, leaving the center open. Dot with Crisco. Brush fish over with remaining egg, sprinkle with browned breadcrumbs, put on Criscoed baking tin, and bake thirty minutes. Serve with sauce.

For sauce. Put egg yolk into a bowl, and, with a wooden spoon stir a little; then add by degrees melted Crisco, stirring constantly; then add seasonings, vinegar, gherkins and parsley.



Fish Pudding

(Kate B. Vaughn)

For Pudding

2 lbs. cooked fish 1 cupful milk 1 tablespoonful flour 1 tablespoonful Crisco 2 eggs Salt and pepper to taste 1/4 teaspoonful onion juice 1 tablespoonful Worcestershire sauce Cream sauce

For Sauce

3 tablespoonfuls flour 3 tablespoonfuls Crisco 1 slice carrot 1 slice onion 1 slice celery 1 blade of mace 1 bay leaf 6 whole peppers 1 sprig of parsley 1/4 teaspoonful salt

1 cupful thick cream

For pudding. Boil fish in boiling salted water till done. Shred or break in small pieces, and free from skin and bone. Blend Crisco and flour in a saucepan over fire, add milk and stir till boiling, remove from fire, add eggs well beaten, seasonings, and mix well. Turn into Criscoed fireproof dish, cover with greased paper, set in warm water, and bake in moderate oven for thirty minutes. Serve with the sauce, potato balls, and chopped parsley.

For sauce. Blend Crisco and flour in a pan over fire, add vegetables, mace, bay leaf, peppers, parsley, milk, and simmer for thirty minutes. Strain, return to pan, add salt, allow to heat, then add cream and it is ready to serve.



Fried Fish

Fish Crisco 1 egg Salt and pepper to taste Crumbs Sauce

Clean fish, season with salt and pepper. Dip in crumbs, brush over with beaten egg, and crumb again. Fry in deep Crisco and drain on brown paper.

Sauce. Blend 1-1/2 tablespoonfuls Crisco with 1 tablespoonful flour in saucepan over fire, add 1 cupful of milk or cream and bring to boil, cook for a few minutes over hot water. Cool and add 2 chopped green bell peppers and 6 medium-sized chopped sour pickles.



Fried Lobster with Horseradish Sauce

1 boiled lobster Crisco for frying 1 egg Breadcrumbs 1 cupful thick cream Salt and paprika to taste 2 tablespoonfuls grated horseradish

Cut lobster meat into neat pieces, dip in beaten egg, toss in breadcrumbs and fry in hot Crisco to brown well. Whip up cream, season it well with salt and paprika and stir in horseradish; heap this sauce in the center of the serving dish and arrange the pieces of fried lobster round it. Serve hot.



Gateau of Fish

For Fish

1-1/2 lbs. cooked white fish 3 tablespoonfuls Crisco 1/2 cupful breadcrumbs 1/2 cupful milk 2 eggs 1 teaspoonful chopped parsley 1 teaspoonful anchovy paste or extract Salt and pepper to taste Lemon slices

Dutch or oyster sauce

For Sauce

2 tablespoonfuls flour 2 tablespoonfuls Crisco 1 cupful milk 1/2 cupful oyster liquor 1 teaspoonful lemon juice Salt, pepper, and red pepper to taste 2 hard-cooked eggs

1 dozen small oysters

For fish. Cook fish; remove skin and bone, chop it, then put it in a basin, add breadcrumbs, parsley, seasonings, milk, eggs well beaten, and melted Crisco. Mix well, turn into a Criscoed mold, cover with greased paper and steam one hour. Serve with sauce poured over, and dish garnished with lemon slices.

For sauce. Blend Crisco and flour in pan over fire, stir in milk, oyster liquor, stir till it boils for eight minutes, then add seasonings. Boil one minute, add eggs chopped, and oysters. Mix and serve.



Oyster Shortcake

2 cupfuls flour 2 teaspoonfuls baking powder 1/2 teaspoonful salt 3/4 cupful milk 1 quart oysters 1/2 cupful Crisco 2 tablespoonfuls cornstarch 1/4 cupful cream Salt and pepper to taste

Mix flour, baking powder and 1/2 teaspoonful salt, then sift twice, work in Crisco with tips of fingers, add milk gradually. The dough should be just soft enough to handle. Toss on floured baking board, divide into two parts, pat lightly and roll out. Place in two shallow Criscoed cake tins and bake in quick oven fifteen minutes. Spread them with butter. Moisten cornstarch with cream, put into pan with oysters and seasonings and make very hot. Allow to cook a few minutes then pour half over one crust, place other crust on top and pour over rest of oysters. Serve at once.

Sufficient for one large shortcake.



Salmon Mold

1 can salmon 2 tablespoonfuls Crisco 1/2 cupful rolled crackers 3 eggs 1 tablespoonful Worcestershire sauce Salt and pepper to taste

Sauce

1 tablespoonful Crisco 1 tablespoonful flour 1 egg 1 cupful milk Salt and pepper to taste Parsley

For the mold. Remove oil, skin and bone from the salmon. Rub salmon smooth, add eggs well beaten, crackers, and seasonings. Turn into a Criscoed mold, and steam for one hour. Turn out and serve with sauce.

For sauce. Blend Crisco and flour in a saucepan over fire, add milk, and stir and boil for five minutes. Add egg well beaten, and seasonings, pour at once over salmon. Garnish with parsley.

Sufficient for one small loaf.



MEATS



Cookery is a branch of applied chemistry. To cook anything, in the narrower sense of the term, means to bring about changes in it by submitting it to the action of heat, and usually of moisture also, which will make it more fitted for food; and it is on the nature of this action on different materials that the rationale of the cook's art chiefly depends. Good cooking can make any meat tender, and bad cooking can make any meat tough.

The substance in meat called albumen becomes tougher and more indigestible, the higher the temperature to which it is subjected reaches beyond a certain point. It is this effect of heat on albumen, therefore, which has to be considered whenever the cooking of meat is in question, and which mainly determines the right and the wrong, whether in the making of a soup or a custard, the roasting or boiling of a chicken or a joint, or the frying of a cutlet or an omelet.

We now will see to begin with, what are the special ways in which it bears on meat cookery. Take a little bit of raw meat and put it in cold water. The juice gradually soaks out of it, coloring the water pink and leaving the meat nearly white. Now take another bit, and pour boiling water upon it; and though no juice can be seen escaping, the whole surface of the meat turns a whitish color directly.

Lean meat is made up of bundles of hollow fibres within which the albuminous juices are stored. Wherever these fibres are cut through, the juice oozes out and spreads itself over the surface of the meat. If, as in our first little experiment, the meat is put in cold water, or even in warm water, or exposed to a heat insufficient to set the albumen, either in an oven or before the fire, the albuminous juices are in the first case drawn out and dissolved, and in the second evaporated. In either case the meat is deprived of them. But if the meat is put into boiling water or into a quick oven or before a hot fire, the surface albumen is quickly set, forms a tough white coating which effectually plugs the ends of the cut fibres, and prevents any further escape of their contents.

Here, then, we have the first principles on which meat cookery must be conducted; viz: that if we wish to get the juices out of the meat, as for soups and stews, the liquid in which we put it must be cold to begin with; while if we wish, as for boiled or roast meat, to keep them in, the meat must be subjected first of all to the action of boiling water, a hot fire or a quick oven. The meats of soups and stews must not be raw, and that of joints must not be tough; and the cooking of both one and the other, however it is begun, should be completed at just such a moderate temperature as will set, but not harden, the albumen. That is to say, the soup or stew must be raised to this temperature, after the meat juices have been drawn out by a lower one, while a joint or fowl must be lowered to it after the surface albumen has been hardened by a higher one.

All poultry or game for roasting should be dredged with flour before and after trussing, to dry it perfectly, as otherwise it does not crisp and brown so well. Unless poultry is to be boiled or stewed it never should be washed or wet in any way as this renders the flesh sodden and the skin soft. Good wiping with clean cloths should be quite sufficient. With the exception of ducks and geese, all poultry and game require rather a large addition of fat during roasting, as the flesh is dry. Chickens will cook in from twenty to thirty minutes; fowls take from thirty to sixty minutes when young and tender, the only condition in which they are fit to roast; turkeys take from one to two hours and even more if exceptionally large. Game takes longer in proportion to its size than poultry, and all birds require better and more cooking than beef or mutton.



Beef Collops

1 lb. hamburg steak 1 chopped onion 2 tablespoonfuls Crisco 1 cupful water or stock 1 tablespoonful flour Salt and pepper to taste 1 teaspoonful mushroom catsup or Worcestershire sauce Sippets of toast or croutons Mashed potatoes or plain boiled rice

Melt Crisco in saucepan, put in beef and onion and fry light brown, then sprinkle in flour, add water or stock, catsup or sauce, and seasonings. Cover pan and let contents simmer very gently forty-five minutes. Arrange collops on hot platter with border of sippets of toast or croutons, or border of hot mashed potatoes, or plain boiled rice.



Braised Loin of Mutton

3 lbs. loin mutton 3 tablespoonfuls Crisco 1 celery stalk 1/2 teaspoonful whole white peppers 1 bunch sweet herbs Salt, pepper, and red pepper to taste 1 turnip 1 carrot 3 cloves 2 sprigs parsley 4 tablespoonfuls flour 12 button mushrooms 1 onion

Remove bone from mutton, rub with a little salt, pepper and red pepper mixed together; roll up and tie in neat roll with tape; cut up celery, onion, carrot and turnip, and lay them at bottom of saucepan with herbs and parsley; lay mutton on top of these, and pour enough boiling water to three parts cover it, and simmer slowly two hours; lift mutton into roasting tin with a few tablespoonfuls of the gravy; set in hot oven until brown; strain gravy and skim off fat, melt Crisco in saucepan, add flour, then add gravy gradually, seasoning of salt and pepper, mushrooms, and boil eight minutes. Set mutton on hot platter with mushrooms round, and gravy strained over.



Chicken a la Tartare

1 young chicken 1 egg 3/4 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 1/2 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 1/2 cupful Crisco Salt and pepper 1 pint hot water 1 cupful hot sweet cream 2 cupfuls chopped mushrooms 1 tablespoonful chopped parsley

Clean chicken, split down back, and lay breast upward, in casserole. Spread Crisco over breast, dust with salt and pepper, add hot water, cover closely and cook in hot oven one hour. When nearly tender, put in the cream, mushrooms, and parsley; cover again and cook twenty minutes longer. Serve hot in the casserole. Oysters are sometimes substituted for mushrooms, and will be found to impart a pleasing flavor.



Curried Ox-Tongue

6 slices cooked ox-tongue 3 tablespoonfuls Crisco 2 teaspoonfuls curry powder 6 chopped mushrooms 1 cupful brown sauce 1 dinner roll 1 egg 1 cupful boiled rice

For tongue. Cut slices of tongue, fry in Crisco, season with 1/4 teaspoonful salt and curry powder, then add mushrooms, and brown sauce, simmer ten minutes. Cut large dinner roll into slices, and toast them lightly on both sides; dip them in egg well beaten then fry in hot Crisco and drain. Dish up slices of tongue alternately with fried slices of roll, pour sauce round base, and serve with boiled rice.

For brown sauce. Melt 3 tablespoonfuls Crisco, add 1 chopped onion, piece of carrot, 2 mushrooms, and fry a good brown color; stir in 2 tablespoonfuls flour and fry it also; then add 1 cupful stock or water and few drops of kitchen boquet. 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, 1/2 cupful water, 2 well beaten eggs, and 1 tablespoonful melted Crisco. Have kettle of Crisco hot enough to turn crumb of bread a golden brown in sixty seconds. Drain chicken but do not dry. Dip each joint separately in batter and fry in the Crisco until golden brown. It should take from ten to twelve minutes. Serve on a folded napkin garnished with parsley.

C

(Kate B. Vaughn)

Drain chicken but do not wipe dry. Season with salt and white pepper and dredge well with flour. Put three tablespoonfuls Crisco in frying pan and when hot place chicken in pan; cover, and allow to steam for ten minutes. Uncover, and allow chicken to brown, taking care to turn frequently. Serve on hot platter, garnished with parsley and serve with cream gravy.

D

Select medium-sized chickens and wash well, then cut into neat pieces and season them. Mix 1 cupful cornmeal with 1 cupful flour, 1 tablespoonful salt and 1 tablespoonful black pepper. Dip each piece in mixture and fry in hot Crisco twelve minutes. Drain and serve with cornmeal batter bread.

E

Wash young chicken, cut into neat pieces, dust with salt, pepper, and flour, and fry in hot Crisco twelve minutes. Drain, place on hot platter, pour over it 1/2 pint hot sweet cream, sprinkle over with chopped hot roasted peanuts, little salt and pepper.



Fried Chicken, Mexican Style

1 tender chicken Salt and pepper to taste 1 clove garlic 1 seeded green pepper 2 large tomatoes 5 tablespoonfuls Crisco Corn croquettes

For Croquettes

2 tablespoonfuls Crisco 1 can or 14 ears corn 2 tablespoonfuls flour 2 cupfuls milk 1/2 teaspoonful sugar Pepper and salt to taste 1 egg Breadcrumbs

For chicken. Draw, wash and dry chicken, then cut into neat joints, sprinkle with salt and pepper. Heat Crisco in frying pan, add clove of garlic and pepper cut in small pieces. When garlic turns brown take out, put chicken in, fry till brown, then cover closely, allow to simmer till ready. A short time before covering chicken, add tomatoes peeled and cut in small pieces.

For croquettes. Drain liquor from can of corn, or grate ears, and chop kernels fine. Blend Crisco and flour together in pan over fire, add milk, stir till boiling and cook five minutes, stirring all the time, add seasonings, and corn, and cook five minutes, then allow to cool. When cold, form lightly with floured hands into neat croquettes, brush over with beaten egg, toss in crumbs and fry in hot Crisco to a golden brown. Drain. Place chicken on hot platter, garnish with croquettes and serve hot.



Fried Sweetbreads

Sweetbreads Egg Breadcrumbs Crisco Peas or new Potatoes Rich brown gravy

Sweetbreads should always be blanched before using. To blanch, soak in cold water two hours, changing water 3 or 4 times. Put into saucepan, cover with cold water, add little salt, and skim well as water comes to boil. Simmer from ten to thirty minutes, according to kind of sweet-bread used. Remove to basin of cold water until cold, or wash well in cold water and press between two plates till cold. Dry, remove skin, cut in slices, coat with beaten egg and toss in breadcrumbs, and fry in hot Crisco to a golden brown. Serve round peas or new potatoes, with rich brown gravy.

For those whose digestions are at fault, sweetbreads ought to be eaten as a daily ration if the pocketbook will afford it. For this special part of the animal's anatomy is that one of all the viscera whose mission is to help digestion. It is of the very pancreas itself, that stomach gland of marvelously involved structure which elaborates the powerful pancreatic juice. It is alkaline in nature, able to digest starches, fats, and most of what escapes digestion in the stomach proper. It received its name from a fancied resemblance in its substance and formation to the rising lumps of dough destined for bread.



Kidney Omelet

4 kidneys 6 tablespoonfuls Crisco 6 eggs Salt and pepper to taste 1 tablespoonful chopped parsley 2 tablespoonfuls cream

Melt 2 tablespoonfuls Crisco in frying pan. Skin kidneys and cut into small dice and toss them into hot Crisco three minutes. Whisk whites of eggs to stiff froth, then add yolks, seasonings, parsley, and cream, then add kidney. Make remaining Crisco hot in omelet pan or frying pan, pour in omelet and fry over clear fire six minutes. When the edges are set, fold edges over so that omelet assumes an oval shape; be careful that it is not done too much; to brown the top, hold pan before fire, or put it in oven; never turn an omelet in the pan. Slip it carefully on a hot dish and serve the instant it comes from the fire.



Macaroni and Round Steak

1/2 package macaroni 1/2 can tomatoes 3 tablespoonfuls Crisco 2 onions Salt and pepper to taste 1/2 cupful grated cheese 1 lb. round steak 1/2 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 1/4 lb. grated cheese 2 cupfuls breadcrumbs Salt, pepper, and paprika to taste Tomato sauce

For Sauce

4 tablespoonfuls Crisco 1 carrot 1 turnip 2 onions 3 tablespoonfuls flour 2 cupfuls stock 1 can or 1/2 lb. fresh tomatoes 1 tablespoonful tomato catsup 1 bunch sweet herbs Salt, pepper, and red pepper to taste 1 blade mace 1 bay leaf

For meat cakes. Grind steak and onions together, add Crisco, cheese, parsley, crumbs, seasonings, and eggs lightly beaten. Mix together; form into small cakes, toss in flour and fry in hot Crisco. Serve hot with tomato sauce.

For sauce. Slice vegetables, fry in Crisco ten minutes; then add flour, stock, mace, bay leaf, tomatoes, catsup, and herbs. Stir till they boil, then simmer gently forty-five minutes. Rub through sieve, add seasonings and use.

Sufficient for twelve meat cakes.



Roast Turkey

For Stuffing

1 quart fine breadcrumbs 4 tablespoonfuls Crisco 11/2 teaspoonfuls salt 2 tablespoonfuls chopped onion 1 lemon 1 tablespoonful chopped parsley 1/4 teaspoonful powdered thyme 1/4 teaspoonful white pepper 1 egg 1 cupful country sausage A little warm water 1 turkey Salt pork

Mix sausage with breadcrumbs, add egg well beaten, Crisco, seasonings, grated rind and strained juice of lemon, and moisten with a little hot water. Be careful not to make stuffing too moist. See that turkey is well plucked, singed and wiped; fold over pinions, and pass skewer through them, thick part of legs and body, catching leg and pining it on other side; now secure bottom part of leg, which should have feet cut off half way to first joint, fill breast of bird with stuffing and skewer down skin. Place 2 strips salt pork in bottom of roasting pan, lay in turkey and place several strips salt pork over breast and sprinkle lightly with flour. Roast in hot oven, allowing fifteen minutes to the pound. Baste occasionally with melted Crisco. Serve hot decorated with cooked onions, celery tips, cranberries, and parsley.



Roast with Spaghetti

2 tablespoonfuls flour 3 lbs. sirloin steak 2 tablespoonfuls Crisco 1 large onion 1/4 lb. bacon Salt and pepper to taste 1/2 cupful water 1/2 can tomatoes 1 cupful cooked peas 1 cupful cooked spaghetti 1 cupful cooked mushrooms 8 stuffed olives

Melt Crisco and make very hot in roasting pan, lay in steak, season with salt and pepper, cover with layer of sliced onion, layer of bacon, add water, cover, and cook in moderate oven about three hours. Have ready peas, mushrooms, and spaghetti. Place meat on hot platter. Add juice of tomatoes to gravy, and flour moistened with a little cold water, peas and mushrooms, and when hot pour round meat. Spread spaghetti on top and decorate with olives.



Sirloin Steak with Fried Apples

1 sirloin steak weighing 2 lbs. 3 tablespoonfuls melted Crisco 1 teaspoonful salt 1/2 teaspoonful white pepper 4 tart apples Milk Flour

Mix salt and pepper with melted Crisco, then rub mixture into steak and let steak lie in it twenty minutes. Broil it over a clear fire till done and serve surrounded with fried apples. Peel and core and slice apples, then dip in milk, toss in flour, and drop into hot Crisco to brown.



VEGETABLES



In the vegetable kingdom the cereals form a very important part of our diet, by supplying chiefly the carbohydrates or heat giving matter. Another nutritious group termed pulse, are those which have their seed enclosed in a pod. The most familiar are peas, beans, and lentils; peas and beans are eaten in the green or unripe state as well as in the dried. Vegetables included in the pulse group are very nourishing if they can be digested, they contain a large amount of flesh forming matter, usually a fair amount of starch, but are deficient in fat. Peas and beans also contain sulphur and tend to produce flatulence when indulged in by those of weak digestion. Lentils contain less sulphur, and do not produce this complaint so readily.

The more succulent vegetables include tubers, as potatoes and Jerusalem artichokes, leaves, stems, and bulbs, as cabbages, spinach, celery, and onions, roots and flowers, as carrots, parsnips, and cauliflower. These are very valuable on account of the mineral matter, chief of which are the potash salts, so necessary to keep the blood in a healthy condition.

Care should be taken in cooking vegetables not to lose the salts. Steaming is preferable to boiling, by preserving the juices, though it does not tend to improve the color of green vegetables. A little lemon juice added to the water in which new potatoes are boiling improves their color. Mint is sometimes cooked with new potatoes. To secure a good color in vegetables when cooked, careful cleaning and preparation before cooking is essential. Earthy roots, such as potatoes, turnips, and carrots, must be both well scrubbed and thoroughly rinsed in clean water before peeling. From all vegetables, coarse or discolored leaves and any dark or decayed spots should be carefully removed before cooking.

Potatoes should be peeled thinly, or, if new, merely brushed or rubbed with a coarse cloth to get the skin off. Turnips should be thickly peeled, as the rind in these is hard and woody. Carrots and salsify, unless very old, need scraping only. After the removal of the skin, all root vegetables (except those of the onion kind) should be put in cold water till wanted. Potatoes, artichokes, and salsify especially, must not remain a moment out of water after peeling, or they will turn a dark color, and to the water used for the two last, a little salt and lemon juice should be added in order to keep them white.

Root vegetables should be boiled with the lid of the pan on, green vegetables should be boiled with the lid of the pan off, for the preservation of the color.



Baked Parsnips

1/2 cupful Crisco 5 parsnips Salt and pepper to taste

Peel and wash parsnips and cut into two lengthwise, and steam for one hour. Remove from fire, lay in greased baking pan, sprinkle with salt and pepper, spread Crisco over top and bake slowly till tender. Serve hot.



Brussels Sprouts with Crisco

1/2 cupful Crisco 2 baskets brussels sprouts 1/2 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 1/2 lb. cold cooked potatoes 1/2 lb. cold cooked cabbage 1 onion Salt and pepper to taste

Chop onion and cabbage and mash potatoes. Put into frying pan with Crisco and fry few minutes adding seasonings. Turn into Criscoed fireproof dish and brown in oven.



Lentils and Rice

3 tablespoonfuls Crisco 1/2 cupful lentils 1/2 cupful milk 1/2 cupful water 1 teaspoonful curry powder 1 small onion 1 tablespoonful lemon juice 1 cupful boiled rice Salt and pepper to taste

Wash lentils and soak them in milk twelve hours. Melt Crisco slice onion and fry a pale brown, add curry powder, milk, water, seasonings, and lentils, simmer two hours and add lemon juice just before serving, Serve with rice.



Corn Fritters

1 tablespoonful melted Crisco 1 can crushed corn 1 cupful flour 1 teaspoonful baking powder 2 teaspoonfuls salt 1/4 teaspoonful white pepper 3 tablespoonfuls milk

Put corn into bowl, add Crisco, salt, pepper, flour, baking powder, and milk. Mix well and drop in spoonfuls on a Criscoed griddle. Fire brown on both sides. These fritters are a palatable accompaniment to roast chicken.

Sufficient for twelve fritters.



Corn, Okra and Tomatoes

2 tablespoonfuls Crisco 2 tablespoonfuls sugar Salt and pepper to taste 6 ears corn 6 okra pods 6 tomatoes 2 cupfuls water

Cut corn from cob, put into saucepan, cover with water and bring to boil. Scald and skin tomatoes and cut okra into cross sections half inch long. Add both to corn with Crisco and seasonings. Stir and cook until tender. Serve hot.



Curried Cauliflower

4 tablespoonfuls Crisco 1 cauliflower 1 sliced onion 1 dessertspoonful curry powder 1 tablespoonful lemon juice 1/4 teaspoonful salt 1 cupful stock or water

Boil cauliflower in boiling salted water till tender, drain, then divide into small flowerets. Fry onion in Crisco a few minutes, then add curry powder, lemon juice and stock or water. Simmer fifteen minutes, then strain into clean saucepan. Add cauliflower and salt and simmer fifteen minutes. Serve hot.



Creamed Potatoes au Gratin

2 tablespoonfuls Crisco 1 quart peeled and diced potatoes 2 cupfuls milk 1 tablespoonful flour 1 cupful grated cheese 1 teaspoonful salt 1/4 teaspoonful white pepper Few breadcrumbs

Cut potatoes in about 11/2-inch pieces, then boil carefully in boiling salted water. When done, drain, and pour into Criscoed fireproof dish. Blend Crisco and flour in saucepan over fire, add milk, stir till boiling, then add cheese and seasonings. Pour over potatoes; grate a little cheese over top, sprinkle with breadcrumbs and bake five minutes in hot oven.



Eggplant en Casserole

4 tablespoonfuls melted Crisco 1 large eggplant 3 small onions 2 garlic cloves 3 tomatoes 1 green pepper Salt and pepper to taste

Slice eggplant into thin slices, then slice onions, garlic, tomatoes and pepper quite thin. Arrange them, alternately, in a Criscoed casserole, seasoning each layer with salt and pepper. Pour in melted Crisco and cover. Cook over slow fire or in moderate oven till the eggplant is tender. Serve hot or cold.



Fried Parsley

Crisco 1 bunch parsley Salt and pepper to taste

Wash, pick and dry the parsley; put into frying basket and immerse in hot Crisco fifteen seconds or until crisp. Drain and sprinkle with salt and pepper. It should be a nice green color. If it turns black it has been too long in the fat.



Green Peas a la Maitre d'Hotel

4 tablespoonfuls Crisco 1 quart shelled peas Salt and pepper to taste 1 tablespoonful lemon juice 2 sprigs mint 1 tablespoonful chopped parsley 1 teaspoonful sugar

Shell peas and throw into plenty boiling water containing a teaspoonful of salt, sugar, and mint; boil fast until tender, then drain. Mix lemon juice with Crisco and parsley; stir this among peas, reheat them, and serve at once.



Jerusalem Artichokes

2 tablespoonfuls Crisco 1 lb. artichokes 2 tablespoonfuls flour 1 yolk of egg 2 teaspoonfuls lemon juice 1 1/2 cupfuls milk 2 tablespoonfuls cream Salt and pepper to taste 1 teaspoonful chopped parsley 1/4 cupful vinegar 1 pint boiling milk

Wash and scrape artichokes, and throw each one in cold water containing vinegar, when all are done, rinse in water and put into boiling milk, add cupful of boiling water and teaspoonful of salt. Boil quickly with lid off, pierce with fork to know if done. Lift into hot dish and cover with sauce. Blend Crisco and flour in saucepan, over fire, add milk, salt and pepper, and cook five minutes. Remove from fire, add egg beaten with cream and lemon juice, pour over artichokes and sprinkle parsley over top.



Mushrooms au Gratin

4 tablespoonfuls Crisco 14 large mushrooms 1 egg Salt, pepper, and red pepper to taste 1 tablespoonful chopped parsley 2 tablespoonfuls chopped cooked meat 2 tablespoonfuls breadcrumbs 1/2 cupful stock 1 tablespoonful chopped suet

Beat up egg, add suet, breadcrumbs, meat, parsley, and seasonings. Wash and remove centers from mushrooms, season with salt, pepper, and red pepper, also place tiny piece of Crisco in each. Then put heaping teaspoonful of forcemeat in each one, and cover with crumbs. Lay on Criscoed tin, add stock, and bake fifteen minutes. Serve on hot dish with gravy poured round.

Sufficient for fourteen mushrooms.



New Potatoes a la France

3 tablespoonfuls Crisco 2 lbs. new potatoes 2 sprigs mint 1 teaspoonful salt 1 tablespoonful chopped parsley 1 tablespoonful lemon juice

Wash and scrape potatoes. With round vegetable cutter scoop out from potatoes a number of little balls like marbles; boil these till tender in water, to which have been added salt and mint. Drain, add Crisco, parsley, and lemon juice. Toss them about gently in pan a few minutes, and serve on hot dish.



Potato Pone

2 tablespoonfuls Crisco 1 generous cupful grated raw sweet potatoes 1 cupful molasses 1 cupful milk 1 teaspoonful powdered ginger 1/2 teaspoonful powdered cinnamon 1/2 teaspoonful salt 1 tablespoonful chopped candied orange peel 1/2 cupful sugar

Grate potatoes or put them through meat chopper, add molasses, sugar, milk, Crisco, salt, spices, and orange peel. Mix well, turn into Criscoed fireproof dish and bake in moderate oven till firm.

Sufficient for one small pone.



Savory Lentil Dish

4 tablespoonfuls melted Crisco 1 cupful lentils 1 bay leaf 3 springs parsley 1 chopped onion Salt, pepper, and powdered mace to taste 1 cupful boiled rice 1-1/2 cupfuls highly seasoned tomato sauce

Wash lentils and soak in plenty of cold water four hours. Put into boiling salt water, add bay leaf, parsley, seasonings and cook till tender. Chop and fry onion in 3 tablespoonfuls of Crisco, add lentils, rice and remainder of Crisco, stir and allow to get hot. Turn into hot dish and pour over tomato sauce.



Stuffed Beets

2 tablespoonfuls Crisco 6 beets 2 green peppers 2 tablespoonfuls breadcrumbs 1/2 teaspoonful onion juice Salt and pepper to taste Watercress

Select 6 smooth even-sized beets and boil in boiling salted water until tender. Peel, remove root end and remove center, leaving shell about half inch thick. Remove stems and seeds from peppers; cover peppers with boiling water ten minutes. Dice them with scooped out beet, add Crisco, breadcrumbs, and seasonings. Mix and divide into beet shells, dot with Crisco and bake in moderate oven twenty minutes. Serve garnished with watercress.

Sufficient for six beets.



Stuffed Eggplant

3 tablespoonfuls Crisco 3 small eggplants 1/2 cupful breadcrumbs 1-1/2 cupfuls stock 1/2 cupful chopped cooked chicken or veal 1 egg Salt, pepper, and nutmeg to taste 1/2 cupful white wine Criscoed crumbs 1 tablespoonful flour 1 tablespoonful sherry

Cut eggplants in halves and scoop out inside, leaving shell half inch thick. Soak 1/2 cupful breadcrumbs in 1/2 cupful stock ten minutes, then add cooked chicken, 2 tablespoonfuls melted Crisco, egg, well beaten, and seasoning of salt, pepper and nutmeg. Divide this forcemeat into eggplants, sprinkle Criscoed crumbs on top, set them in greased pan, pour in rest of stock and white wine and bake half hour in moderate oven. Serve on hot dish with following sauce.

Put 1 tablespoonful Crisco and 1 tablespoonful flour into saucepan and blend over fire, add sherry and 1 cupful liquor from pan in which they were baked, and cook five minutes.

Sufficient for three eggplants.



Stuffed Potatoes

(Kate B. Vaughan)

2 tablespoonfuls melted Crisco 6 large potatoes 2 tablespoonfuls grated cheese 1 yolk of egg Salt and pepper to taste

Wash six well shaped white potatoes and rub skin with Crisco. Bake until tender, cut slice off one end, and with a teaspoon remove all potato from shells. Mash the potato, adding Crisco, cheese, seasonings, and egg yolk. Refill shells and bake fifteen minutes. Serve hot on napkin.

Sufficient for six potatoes.



Viennese Carrots

2 tablespoonfuls Crisco 1 bunch carrots 1 tablespoonful flour 1/2 teaspoonful sugar 2 tablespoonfuls vinegar Salt and pepper to taste 1 tablespoonful chopped parsley 1 cupful cooked peas

Scrape carrots, cut in small pieces, and boil till tender in boiling salted water. Blend Crisco and flour together in saucepan over fire, stir in 1 cupful water in which carrots were cooked, boil five minutes, then add sugar, seasonings, vinegar, parsley, peas, and carrots; simmer ten minutes and serve hot in vegetable dish.



SALADS



Salads are classified into two groups—i.e., the raw, such as lettuce, endive, radishes, cucumber, celery, etc., and the cooked, such as those made from cooked vegetables, eggs, cooked cold fish, poultry, and meat. The raw materials should be washed most carefully and well cleaned before mixing, and the utensils for cutting and mixing, as well as the basins or bowls used, should be clean and dry. Every salad, no matter how plain and simple it may be, should be made to look inviting and tempting. The method of draining or drying is a very easy performance so long as the salad leaves, whatever they may be, are almost free from moisture. This is effected best by putting the leaves, which should be broken, not cut with a knife, into a wire basket and drying them well, or else putting them into a cloth lightly folded and shaking well until the outer moisture of the leaves is well absorbed. The salad then is ready for mixing.

Any cold boiled vegetables left over from dinner are useful as giving variety to salads, and help to make a good accompaniment to cold meat served to luncheon. Thinly sliced cold potatoes—new ones for choice, green peas and string beans, are especially good for this purpose, and even Brussels sprouts, carrots, and turnips may be used on occasion in small quantities. More substantial salads, prepared with cold meat or fish, form appetizing luncheon or breakfast dishes. Those made with chicken, lobster and salmon respectively are most widely known, but fillets of flounder, cold ham or beef, or lamb make very good salads, and even the humble herring, and dried and salted fish, may be used with advantage in this way.

The meat or fish should be cut up into cubes or convenient small pieces, and piled up in the center of the dish or salad bowl on a layer of seasoned, shredded lettuce. Over this should be poured half of the dressing. Round this should be arranged the green constituents of the salad, cut up rather small, garnished with slices of tomato or beets, cucumber and hard-cooked egg. The remainder of the dressing should be poured over this, and the top of the meat or fish pyramid may be ornamented with a few sprigs of endive or parsley.



Apple, Celery and Nut Salad

For Dressing

1 tablespoonful Crisco 1 teaspoonful mustard 1 teaspoonful sugar 1/2 teaspoonful salt 1/4 teaspoonful white pepper 2 eggs 4 tablespoonfuls lemon juice 1 cupful whipped cream

For Salad

1 quart chopped apples 1 pint diced celery 1-1/2 cupfuls blanched and shredded almonds 2/3 cupful rolled pecan nut meats

For salad. Mix apples, celery and nut meats.

For dressing. Melt Crisco, add mustard, sugar, salt, pepper, yolks of eggs well beaten, and lemon juice. Cook in double boiler till it thickens, then add whites of eggs stiffly beaten. Chill and add whipped cream just before serving. Dressing should be mixed with fruit.



Asparagus Salad

For Dressing

6 tablespoonfuls melted Crisco 1 teaspoonful salt 1/4 teaspoonful paprika Pinch black pepper 1 tablespoonful tarragon vinegar 2 tablespoonfuls cider vinegar 1 tablespoonful chopped cucumber pickles 1 tablespoonful chopped green peppers 1 teaspoonful chopped parsley 1 teaspoonful chopped chives 1 can asparagus or fresh cooked asparagus

Drain asparagus and chill. Mix salt with paprika, add pepper, tarragon vinegar, cider vinegar, Crisco, pickles, peppers, parsley, and chives, mix well and pour over the asparagus.



Celery and Almond Salad

1 cupful melted Crisco 1 yolk of egg 1 tablespoonful lemon juice 1 tablespoonful vinegar 1 head celery 1/2 cupful blanched almonds 1 crisp lettuce Few drops green color 1/2 teaspoonful sugar 1 teaspoonful salt 1/2 teaspoonful mustard Red pepper to taste

Melt and cool Crisco. Prepare celery and cut into very thin strips and plunge in ice water until wanted. Blanch and shred almonds; wash and dry lettuce leaves. Put yolk of egg into bowl, add mustard, salt, and red pepper and mix well with wooden spoon. Add sugar, teaspoonful lemon juice, teaspoonful vinegar; beat in Crisco gradually. Remove spoon and beat with egg beater five minutes, then beat in rest of lemon juice and vinegar. Add more seasonings if needed and enough green color to make it look pretty. Dry celery and mix with almonds, then toss them into dressing. Serve on lettuce leaves.



Fruit Salad

Dressing

1 tablespoonful Crisco Pinch of salt 2 tablespoonfuls sugar 2 tablespoonfuls vinegar 2 eggs 1/2 pint whipped cream

Salad

24 marshmallows 1 can pineapple 2 juicy apples 6 oranges Lettuce leaves

For salad. Cut fruit and marshmallows into small pieces, then mix and chill.

For dressing. Beat up eggs in double boiler, add vinegar, sugar, salt, Crisco and cook until thick. Cool and add whipped cream. Mix with fruit and serve on crisp lettuce leaves.



Orange and Tomato Salad

3 tablespoonfuls melted Crisco 4 tomatoes 4 oranges 1 tablespoonful chopped parsley Tarragon vinegar Salt

Peel oranges and tomatoes, and slice and arrange alternately in salad bowl. Mix juice squeezed from "tops and bottoms" of oranges with an equal quantity of tarragon vinegar, add Crisco and salt to taste. Pour over fruit and sprinkle chopped parsley on top.



Potato and Nut Salad

For Dressing

5 tablespoonfuls melted Crisco 1 teaspoonful mustard 1 teaspoonful salt 2 teaspoonfuls sugar 2 yolks of eggs 3/4 cupful cream or milk 1/4 cupful vinegar

For Salad

3 cupfuls sliced cold potatoes 1 cupful broken hickory nut meats 1 teaspoonful chopped onion Chopped parsley Cold cooked sliced beets Sliced lemon Lettuce leaves

For dressing. Mix sugar, salt, and mustard, add Crisco and stir thoroughly; then add yolks of eggs well beaten, cream, and lastly vinegar. Cook in double boiler until consistency of cream. If milk is used instead of cream, add 1 teaspoonful flour to other dry ingredients.

For salad. Mix potatoes, nuts, and onion together, and place on crisp lettuce leaves; pour over dressing and garnish to taste with beets, lemon, and parsley.



Potato and Pimiento Salad

1 tablespoonful Crisco 4 potatoes 2 hard-cooked eggs 1/2 can pimientos 1 tablespoonful chopped cucumber pickle 1 teaspoonful salt

Dressing

1 tablespoonful Crisco 2 teaspoonfuls dry mustard 1 teaspoonful salt 2 tablespoonfuls sugar 1 lemon 1/2 pint vinegar 2 eggs

For salad. Boil potatoes and slice them, add Crisco and salt. Now chop pickles, eggs, and pimientoes and add them and set in cool place to chill.

For dressing. Put vinegar into double boiler, add strained lemon juice, sugar, salt, mustard, then add Crisco and eggs well beaten. Cook until thick, then cool and use.



Shrimp Salad

2 tablespoonfuls Crisco 1 can shrimps 1 cupful celery cut in cubes 1 cupful tart apples cut in cubes 1 cupful broken Brazil nut meats 1/2 cupful broken English walnut meats Salt and pepper to taste 1 lemon 4 tablespoonfuls vinegar 2 tablespoonfuls water 4 eggs 1 teaspoonful dry mustard 1 teaspoonful salt 1 teaspoonful sugar 1/2 teaspoonful white pepper 1/2 cupful thick cream and 1 cupful whipped cream Crisp lettuce leaves

Break shrimps into pieces, put them into earthenware dish, moisten with a little melted Crisco, season with vinegar, salt and pepper. Put apple cubes into a small dish and sprinkle lightly with lemon juice, then put in celery cubes with a little more lemon juice and toss together. Cover and set aside. Prepare nut meats. Heat vinegar and water in double boiler, beat eggs, then gradually add them to vinegar, stirring all the time. Now add Crisco and cook slowly, stirring constantly. Remove from fire, and beat till cold, then add mustard, salt, sugar, and pepper. Add the thick cream just before serving. When ready to serve toss nuts, celery, apples and shrimps together with a silver fork, and add a little dressing. Heap on crisp lettuce leaves on individual plates, and pour over each salad a heaping spoonful of the dressing; and top with spoonful of unsweetened whipped cream.



PUDDINGS



Puddings as a rule either are boiled, steamed or baked. For boiled puddings, care should be taken that the saucepan be kept boiling or the water will get into the pudding and spoil it. For pudding cloths, use materials such as linen or cheese cloth. After using, the cloth must be thoroughly washed in plenty of water with a little washing soda, but on no account use soap, and see that the cloth is perfectly dry before putting it away. Many puddings are lighter and better steamed, and then instead of the cloth only a piece of Criscoed paper is required, twisted over the top of the basin or mold. Very light puddings, such as custards, should be placed in a steamer. Most of the steamed puddings mixed a little softer, are excellent baked in a pudding dish.

In steaming puddings keep them at a uniform heat all the time, and be careful not to lift the lid off the pan for the first half hour. All farinaceous puddings should be cooked well, as then they are easier to digest. Cornstarch must be well cooked, from eight to ten minutes. Mold for jellies or blanc-manges should be well rinsed with cold water before using. Batters must be well beaten and allowed to stand for thirty minutes or longer before cooking, because the starch in the flour swells, and the batter will therefore be lighter. Batter puddings should be put into a quick oven. Puddings composed principally of milk and eggs should be very gently cooked, as strong heat will cause them to curdle.

In stewing fruit, prepare syrup first. Bring to boil, lay fruit in, and simmer gently. Souffles should be very light and spongy. Eggs form a large part of souffles, more whites than yolks are used and the former are beaten to a stiff froth. All souffles should be served quickly. Omelets are composed mainly of eggs. They can be savory or sweet. If over-cooked an omelet will be tough. To prevent milk running over when it comes to boil, put spoon in saucepan. Never leave spoon in saucepan if you wish the contents to cook quickly, and in any case a metal spoon never should be allowed to stand in a boiling saucepan containing fruit or any acid.



Apple Dumplings

5 apples 4 tablespoonfuls Crisco 2 cupfuls flour 2 teaspoonfuls baking powder 1/2 teaspoonful salt 3/4 cupful milk Sugar Cinnamon

Sift flour, baking powder, and salt together. Work in Crisco with finger tips; add gradually milk, mixing with knife to a nice dough. Roll 1/2 inch thick, cut into squares and lay in center of each an apple, pared and cored. Fill up centers with sugar and cinnamon and take corners off the dough and pinch together. Place in Criscoed baking pan, dot over with sugar and Crisco and bake in moderate oven for twenty-five minutes or till nicely browned. Serve hot with milk.

Sufficient for five dumplings.



Apple Fritters

1-1/2 cupfuls flour 2 teaspoonfuls baking powder 1/4 teaspoonful salt 1 egg 1 tablespoonful melted Crisco 3/4 cupful milk 3 apples cut in quarter inch slices 3 tablespoonfuls sugar 1 lemon

Peel, core and slice apples, then sprinkle 2 tablespoonfuls sugar and strained juice of the lemon over them. Sift flour, baking powder, sugar, and salt into bowl, add milk to well beaten egg and stir liquid gradually into dry materials, beating thoroughly, then add Crisco. Cover apple slices with batter and drop them into plenty of Crisco heated so that small breadcrumb browns in sixty seconds. Fry for four or five minutes. Drain and sprinkle with powdered sugar. Any other fruit may be substituted for apples or a combination of fruits makes a delicious fritter.

Sufficient for twelve fritters.



Baked Rhubarb Pudding

2 cupfuls flour 1/2 teaspoon salt 2 bundles rhubarb 1/2 cupful Crisco 1 lemon 6 tablespoonfuls brown sugar Water 1/2 cupful granulated sugar

Put granulated sugar into small saucepan over fire, and when brown, coat inside of plain pudding mold with it. Sift, flour, salt, and baking powder together, rub Crisco finely into it, then mix whole to a smooth paste with cold water. Turn out on a floured board, cut off one-third of it, and put one side for the lid. Roll out remainder until twice the circumference of the top of the mold, then drop gently into mold, pressing evenly against sides. Fill center with rhubarb, cut in pieces an inch long. Add grated rind and strained juice of half of the lemon, brown sugar and 3 tablespoonfuls water. Roll out pastry that was put on one side, wet edges of it, lay it on top. Cover with a piece of greased paper, and bake in moderate oven one hour. Turn out and serve with hot milk.



Caramel Bread Pudding

3 cupfuls breadcrumbs 1 quart hot milk 2 eggs 1 teaspoonful lemon extract Grated nutmeg to taste 1/2 teaspoonful salt 1 cupful sugar 4 tablespoonfuls Crisco Whipped cream

Put Crisco, crumbs, and salt into a basin, add hot milk and soak ten minutes. Melt sugar and brown it lightly in a small pan over fire, then add it to the bread, with eggs well beaten, and flavorings. Pour into Criscoed pudding dish and bake in moderate oven till firm. Serve with whipped cream.



Caramel Rice Pudding

1/3 cupful rice 1/2 teaspoonful lemon extract 3 eggs 2 tablespoonfuls Crisco 1/4 teaspoonful salt 2 cupfuls milk 1/4 cupful sultana raisins 2 tablespoonfuls powdered sugar 1/4 cupful granulated sugar

Melt granulated sugar in small saucepan and cook until brown, but do not burn; pour it while hot into pudding mold and spread it all over inside. Wash rice, parboil, drain, and cook slowly in milk thirty minutes; turn into basin, add powdered sugar, Crisco, salt, raisins, extract, and eggs well beaten and pour into prepared mold. Set mold in pan of boiling water and bake in oven till quite set. Turn out and serve hot or cold.



Carrot Pudding

For Pudding

1 cupful brown sugar 1 cupful grated carrots 1 cupful grated raw potatoes 3/4 cupful Crisco 1 cupful seeded raisins 1/2 cupful breadcrumbs 1/2 cupful milk 1-1/2 cupfuls flour 1 teaspoonful salt 1 teaspoonful baking powder 1 teaspoonful mixed spices 1 cupful currants Prune sauce

For Sauce

1/2 lb prunes 1 wineglassful sherry wine 1 lemon 1/2 teaspoonful powdered cinnamon

For pudding. Cream Crisco and sugar together, add carrots, potatoes, raisins, currants, crumbs, flour, baking powder, salt, and milk. Turn into Criscoed mold, cover, and steam steadily for three hours.

For sauce. Soak prunes in water over night, after first washing them. Next day put them in pan with water they were soaked in, just enough to cover them, simmer gently until quite soft. Do not allow to boil, or fruit will be spoiled. Take out stones, crack some, and save kernels. Rub prunes through sieve, add sherry, kernels blanched, grated rind and strained lemon juice, and cinnamon, and then, if thicker than rich cream, add more wine, or water, and use.



Chocolate Jelly

2 squares chocolate 1 tablespoonful Crisco 2 cupfuls boiling water 3/4 cupful sugar 4 tablespoonfuls cornstarch 1/4 teaspoonful salt 1 teaspoonful vanilla extract 1/2 cupful chopped walnut meats Whipped cream

Break chocolate into small pieces, dissolve in boiling water, add Crisco, salt, cornstarch mixed with sugar, stir and boil for eight minutes. Remove from fire add vanilla and nuts and pour at once into wet mold. Cool, turn out and serve with whipped cream.



Cottage Pudding

1 cupful sugar 1 egg 1 cupful milk or water 2-1/4 cupfuls flour 2 tablespoonfuls Crisco 2-1/2 teaspoonfuls baking powder 1/2 teaspoonful salt 1 teaspoonful vanilla extract 1 cupful sultana raisins

Sauce

1 tablespoonful Crisco 1 cupful sugar 1 egg 1 teaspoonful flour 1/2 teaspoonful vanilla extract 1-1/2 cupfuls boiling water

For pudding. Cream Crisco and sugar together, add egg well beaten, milk, vanilla, flour, baking powder, salt, and raisins. Mix well, turn into greased mold, and bake twenty-five minutes in moderate oven. Turn out and serve with sauce. This pudding may be steamed for one and a half hours.

For sauce. Mix flour, sugar, and Crisco in small saucepan, then stir in egg and boiling water and boil for three minutes. Flavor with the vanilla.



Molasses Sponge Pudding

2 cupfuls flour 2 teaspoonfuls powdered ginger 1/2 teaspoonful baking soda 1/2 cupful Crisco 1/2 cupful molasses 1 egg 1 tablespoonful breadcrumbs 3/4 cupful milk 1/2 teaspoonful salt

For Sauce

1 teaspoonful Crisco 1 teaspoonful cornstarch 2 tablespoonfuls lemon juice 3 tablespoonfuls molasses 1 cupful hot water

For pudding. Mix flour, breadcrumbs, soda and ginger together, then rub in Crisco with finger tips. Beat egg, add milk, molasses, salt and stir into dry ingredients. Turn mixture into Criscoed mold, cover with greased paper and steam steadily for two hours. Turn out and serve with sauce.

For sauce. Blend Crisco and cornstarch together, add molasses, water, and lemon juice, and boil a few minutes.



Monica Pudding

3 tablespoonfuls melted Crisco 2 cupfuls milk 1/2 cupful flour 3 eggs 1/4 cupful sugar 1/4 teaspoonful salt 1/2 teaspoonful vanilla extract

For Sauce

1/4 cupful Crisco 1/2 cupful powdered sugar 1/2 cupful cream 1/2 teaspoonful vanilla extract

For pudding. Heat 1 cupful milk. Add other cupful milk gradually to flour, then stir into boiling milk, stir and cook five minutes. The mixture should be quite smooth. Remove from fire, add Crisco, sugar, yolks of eggs well beaten, salt, vanilla, and whites of eggs stiffly beaten. Turn into Criscoed baking dish, set in pan half full of boiling water. Bake in moderate oven thirty-five minutes. Serve with sauce.

For sauce. Melt Crisco, add sugar, cream and vanilla extract and bring to boil.



Noodle Pudding

1 pint noodles 3/4 cupful sugar 4 eggs 1/4 cupful melted Crisco 1 lemon 1/4 cupful blanched and chopped almonds 2 cupfuls milk 1/4 teaspoonful salt

Throw noodles into boiling salted water, and cook five minutes. Drain in colander. Beat eggs until light and stir in the noodles. Grease pudding dish with Crisco, put in layer of noodles, sprinkle with sugar, almonds, grated lemon peel, and melted Crisco. Then add another layer of noodles and proceed as before, until all are used up. Add milk and salt, and bake one hour in moderate oven. Serve hot with milk or cream. This pudding is delicious with stewed fruits.



Peach Delights

1 quart flour 3 teaspoonfuls baking powder 2 tablespoonfuls sugar 1/2 cupful Crisco 1/2 teaspoonful salt Milk 1 egg 1 teaspoonful lemon extract Peaches, fresh or canned Whipped cream

Sift flour, salt, sugar, and baking powder together, then rub Crisco lightly into them with finger tips; add lemon extract and enough milk to make soft dough. Drop mixture into Criscoed gem pans; place 1/2 peach on each one; fill cavities with sugar and bake in hot oven twenty-five minutes. Serve with whipped and sweetened cream.

Sufficient for twenty delights.



Pineapple Pudding

For Pudding

1 can pineapple 1 cupful sugar 4 tablespoonfuls melted Crisco 1 cupful breadcrumbs 1/4 teaspoonful salt 6 eggs Hard sauce

For Sauce

4 tablespoonfuls sugar 1/2 teaspoonful salt 1/2 cupful Crisco 2 tablespoonfuls sherry 4 tablespoonfuls blanched and chopped almonds

For pudding. Beat eggs, add crumbs, salt, Crisco, sugar, and pineapple cut into small dice. Turn into Criscoed pudding dish and bake in moderate oven until firm. Serve hot or cold with sauce.

For sauce. Beat Crisco with sugar to a cream, add salt, sherry, and almonds.



Mrs. Vaughn's Plum Pudding

1/2 lb. brown sugar 3 eggs 1/4 lb. breadcrumbs 1/2 lb. browned flour 1/2 lb. Crisco 2 teaspoonfuls baking powder 1 teaspoonful salt 1/2 teaspoonful powdered cloves 1/2 teaspoonful powdered cinnamon 1 teaspoonful powdered ginger 1/2 teaspoonful grated nutmeg 1/4 teaspoonful powdered mace 1/2 cupful New Orleans molasses 1/2 cupful brandy (or grape juice) 1/4 cupful lemon juice 1/2 lb. seeded raisins 1/2 lb. sultana raisins 1 lb. currants 1 lb. crystallized fruits, consisting of pineapple, cherries, figs, orange peel, and citron

Chop crystallized fruits, add raisins and currants, then pour brandy (or grape juice) over them and let stand several hours. Cream Crisco and sugar, add eggs well beaten together, and all other ingredients. Divide into greased mold (small Crisco cans will do) filling two-thirds full and steam steadily for three hours. Turn out while hot and serve with hard sauce.

Sufficient for two medium-sized puddings or one very large one.



Rice Pudding

1/2 cupful rice 3 cupfuls milk 3/4 cupful sugar 1/4 cupful Crisco 3 eggs Powdered cinnamon to taste 1/4 cupful seeded raisins 1/2 teaspoonful salt

Wash rice and steam it in milk until thick, then allow to cool. Cream Crisco and sugar, add well beaten eggs, raisins, salt, rice, and cinnamon. Grease pudding dish with Crisco, pour in mixture and bake one hour in moderate oven.



Walnut Pudding

1/2 cupful sugar 2 cupfuls flour 2 teaspoonfuls baking powder 4 tablespoonfuls melted Crisco 1/2 teaspoonful salt 2 eggs 1 cupful milk 1 teaspoonful vanilla extract 1 cupful chopped English walnut meats

For Sauce

1 cupful sugar 1/2 cupful water 3 yolks eggs 2 cupfuls whipped cream 1/2 teaspoonful lemon extract

Mix flour, sugar, salt and baking powder together, add eggs well beaten, vanilla extract, milk, Crisco, and nuts. Mix well and divide into 9 greased individual molds, cover with greased papers, and steam steadily for three-quarters of an hour. Turn out and serve.

For sauce. Boil sugar and water till syrup spins a thread, pour over beaten yolks of eggs, and stir quickly. Set aside to cool, stir occasionally, add lemon extract and just before serving mix in whipped cream.

Sufficient for nine individual puddings.



Woodford Pudding

(Kate B. Vaughn)

1 cupful sugar 3 eggs 1/2 cupful buttermilk 1 teaspoonful baking soda 1-1/2 cupfuls flour 1/2 cupful Crisco 1 cupful blackberry jam 1/2 teaspoonful salt 1/2 teaspoonful grated nutmeg

For Sauce

2 tablespoonfuls Crisco 1 cupful whipped cream Powdered sugar 1/4 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.



SANDWICHES



If the slices of bread have to be spread with butter or with a paste it should be done before they are cut off. The slices should not be cut thicker than an eighth of an inch. When butter is used there must just be enough of it for us to know in some mysterious fashion that it is there. Every scrap of a sandwich should be eatable. Sandwiches usually are served on folded napkins, and arranged in circles, so that one overlaps the other. It is well to lay a damp napkin over the sandwiches, if they are not wanted immediately, in order to keep them moist. To make superior sandwich butter, work one cupful of butter in a basin with a clean and dry wooden spoon until soft; then add by degrees half a cupful of whipped cream, seasoning of salt and mustard, and put it in a cool place until required.



Egg and Anchovy Sandwiches

3 tablespoonfuls melted Crisco 10 anchovies 3 hard-cooked eggs 2 tablespoonfuls grated cheese 1 teaspoonful curry powder 1/2 teaspoonful lemon juice Salt to taste Brown bread Watercress

Bone anchovies, put them in basin or mortar with eggs, cheese, and one tablespoonful Crisco, and pound all well together. Mix remaining Crisco with curry powder, lemon juice, and salt to taste. Cut some thin brown bread, spread with curry mixture and layer of anchovy paste. Lay another piece of bread on top, and cut into fancy shapes. Arrange on a lace paper and garnish with watercress.

Sufficient for fifteen sandwiches.



Fried Egg Sandwiches

2 tablespoonfuls Crisco 4 hard-cooked eggs 2 tablespoonfuls cream Salt, pepper, and red pepper to taste 2 rasped rolls Fritter batter



Cut hard-cooked eggs free from shells into slices and pound with Crisco and cream to a paste. Season with salt, pepper, and red pepper. Cut rolls into thin slices, butter them, spread them with the mixture and make into small sandwiches. Dip each sandwich into some prepared fritter batter, and fry to golden brown in hot Crisco. Drain and serve hot.

Sufficient for twelve sandwiches.



Hudson Sandwiches

2 tablespoonfuls Crisco 1/2 lb. cooked meat 6 stoned olives 1 teaspoonful capers 2 hard-cooked eggs Salt and pepper to taste Crisp lettuce leaves 12 picked shrimps Parsley Brown bread

Put through food chopper cooked meat, olives, capers, and yolks of hard cooked eggs, then add Crisco and seasonings. Spread mixture on slices of buttered brown bread, and stamp them out with a round cutter; sprinkle surfaces of sandwiches with chopped whites of eggs. Dish up in circular fashion. Put lettuce in center with shrimps and a few sprigs of parsley. This sandwich quite repays the trouble of making.

Sufficient for twenty sandwiches.



Pimiento Cheese Sandwiches

2 tablespoonfuls Crisco 1 cupful diced cheese 1 teaspoonful cornstarch 6 tablespoonfuls milk 1 teaspoonful salt 1 can pimientoes Paprika to taste Graham bread

Put cheese into double boiler, add Crisco, cornstarch, milk, salt, and paprika to taste and stir and cook until smooth, then add pimientoes cut into small pieces. Spread between buttered slices of graham bread.

Sufficient for twenty-five sandwiches.



Rice Sandwiches

1 tablespoonful Crisco 1/2 cupful rice 1 sprig parsley 1 blade mace 1 strip lemon peel 2 tablespoonfuls chopped cooked liver 2 tablespoonfuls chopped cooked ham Salt and pepper to taste Bread

Boil rice in plenty of boiling salted water, add parsley, mace, and lemon peel. When quite tender strain off water, take out parsley, mace, and lemon, and stir into the rice, liver, Crisco, ham, and seasonings. Cut an even number of slices of bread, spread mixture when cold on one-half, and cover with remaining slices of bread. Trim and cut into diamond shapes.

Sufficient for twenty sandwiches.



Sardine Sandwiches

2 tablespoonfuls melted Crisco 1 dozen sardines 1 tablespoonful whipped cream 1 tomato Salt, pepper, and paprika to taste Lettuce leaves Slices of brown or white bread

Bone and skin the sardines, then rub through sieve, add cream, Crisco, pulp of tomato and seasonings and mix well. Spread mixture between slices of brown or white bread and butter, stamp out in rounds, in center of each round force a row of whipped cream seasoned with salt and red pepper, place small stamped out leaves of lettuce round the cream.

Sufficient for twelve sandwiches.



Tomato Sandwiches

2 tablespoonfuls Crisco 1 cupful water 1/2 cupful vinegar 2 eggs well beaten 1 teaspoonful salt 1 teaspoonful mustard 1 tablespoonful flour 1-1/2 tablespoonfuls sugar Few grains red pepper Firm ripe tomatoes Bread Whipped cream

Mix sugar, flour, salt, mustard and red pepper together, add eggs, vinegar, Crisco, and water and cook in double boiler until thick, stirring all the time. To every tablespoonful of dressing add equal quantity of whipped cream. Skin and slice tomatoes very thin, dip slices into dressing and place between thin slices of buttered bread. Cut into finger shaped pieces.

Sufficient for thirty sandwiches.



Tomato and Horseradish Sandwiches

1 tablespoonful Crisco 1/4 cupful grated horseradish 1 tomato Bread 1/4 cupful mayonnaise Salt and paprika to taste Parsley

Mix Crisco, horseradish, and mayonnaise together. Skin and slice tomato, sprinkle with salt and paprika. Spread thin slices of bread and butter with Crisco mixture, and put sliced tomato between, cut into fancy shapes and garnish with parsley.

Sufficient for ten sandwiches.



PASTRIES



There are two principal divisions, within which all varieties may be included, viz:

1. Short or plain pastries.

2. Flaky pastries.

Of these, the former includes all pastes in which the fat is mixed evenly with the dough throughout; the latter, those in which, by one means or another, the two are arranged in alternate layers. The short pastes are the simplest, and for this reason should be experimented on to begin with. With pastry, a good deal always depends on the mixing. The best way is to measure out the average quantity of liquid, to pour about three-quarters of this gradually into the flour, at the same time stirring this briskly with a knife, so as to get it evenly moistened, and then add, in very small quantities at a time, as much more water as may be needed. To see, in this way, when the flour has been moistened enough, is easy. By the time the first three parts of water have been put in, most of it will have stuck together in little separate rolls; if on pressing these they should not only cling together, but readily collect about them whatever loose flour there may be, sufficient moisture will have been added; but so long as the mixture, when pressed, remains to some degree crumbly, it is a sign that a little more water is required. When done, the paste should stick together, but should not adhere either to the hands or to the basin. If it does this it is too wet, and more flour must be dusted over it and kneaded in till the surplus moisture has been absorbed. A sure sign of its having been mixed properly is when it can be rolled into a lump, and the basin wiped out cleanly with it, as with a cloth. To roll out, flour the pastry board slightly, lay the dough on it, and form it into a neat, flat oblong shape.



Press it out first a little with the roller, and then roll with short, quick strokes to the thickness required. Always roll straight forwards, neither sideways nor obliquely. If the paste wants widening, alter its position, not the direction of the rolling. At the beginning of each stroke, bring the roller rather sharply down, so as to drive out the paste in front of it, and take especial care in rolling to stop always just short of the edges. Short pastry differs from the flaky pastries in requiring but one rolling out.

It should be handled and rolled as little as possible and when carefully made it should not be in the least leathery or tough. Air in this method is mixed equally throughout the paste, and when it expands in the oven raises the paste in all directions. The flakiness of pastry depends upon the kind and amount of shortening used. Crisco makes tenderer crust than either lard or butter. Make pastry in a cool atmosphere and on a cool surface. The lightness of pastry depends largely upon the light handling in blending the Crisco with the flour and in the rolling of the pastry upon the board. The best results are obtained by cutting the Crisco into the flour with a knife.

If pastry contains baking powder it should be put into the oven as quickly as possible, but if it contains a liberal supply of Crisco without baking powder, it improves by being set aside in a cool place a few hours. Pastry that is light, dry and flaky, is separated more easily by the gastric fluids than that which is heavy. The flour must be of good quality, fine and dry. All pastry requires to be placed in a hot oven, slightly hotter for flaky than short crust. The oven should register from 310 deg. F. to 340 deg. F. The great heat quickly will cause the starch grains to burst and absorb the fat, otherwise the pastry will be heavy.

In making flaky pastry, if it has been rolled and folded properly, and not allowed to stick to the board, nor cut so that air can pass through layers, this air when heated in the oven expands and raises the paste in layers or puffs. Heat of oven must be great enough to fix the pastry in this raised condition, and as cold air prevents this, the oven door must not be opened too soon, or any more than necessary. See that the oven is clean.



Plain Crisco Pastry

1-1/2 cupfuls flour 1/2 cupful Crisco 1/2 teaspoonful salt Cold water

Sift flour and salt and cut Crisco into flour with knife until finely divided. Finger tips may be used to finish blending materials. Add gradually sufficient water to make stiff paste. Water should be added sparingly and mixed with knife through dry ingredients. Form lightly and quickly with hand into dough; roll out on slightly floured board, about one-quarter inch thick. Use light motion in handling rolling-pin, and roll from center outward.

Sufficient for one small pie.



The New Crisco Pastry

2 cupfuls flour 3/4 cupful Crisco 1 egg 1 tablespoonful lemon juice Sufficient cold water to hold mixture together 3/4 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 shortening. When mixture looks like meal, add gradually, egg well beaten and mixed with lemon juice. Roll pastry into ball with knife. May be used at once, but will be improved if allowed to stand in cool place for one hour. Should be rolled out once and handled as lightly as possible. May be used for sweet or savory dishes. Bake in hot oven. The purpose of the addition of lemon is to render gluten of flour more ductile, so that it will stretch rather than break as paste is rolled out, or as it rises in oven.

Sufficient for two pies.



Tip Top Pastry

1/2 teaspoonful salt 1-1/2 teaspoonfuls baking powder 2-1/4 cupfuls flour 1/2 cupful Crisco Cold water 1 teaspoonful lemon juice

Sift and mix together flour, salt, and baking powder. Rub in Crisco with finger tips. Chill two hours. Then take out 1/2 cupful, and to remainder add lemon juice and cold water gradually to make stiff paste. Knead lightly and roll into long narrow strip. Sprinkle dough with half of reserved mixture and fold so as to make 3 layers. Turn half way round, roll again into strip, sprinkle with rest of mixture and fold as before. Roll and fold twice more, and pastry is ready for use for cakes, puddings, or pies.

Sufficient for two pies.



Cornstarch Pastry

1-1/4 cupfuls cornstarch 1-1/4 cupfuls flour 2 tablespoonfuls sugar 1/2 cupful Crisco 1/2 teaspoonful salt 1 teaspoonful baking powder 1 yolk of egg Milk to mix

Rub Crisco lightly into cornstarch and flour, add salt, sugar, baking powder, beaten yolk of egg, and sufficient milk to mix to stiff paste. Roll out lightly and use for tartlets or one crust pie.

Sufficient for two large pies.



Double Pie

Top Layer

1 cupful sugar 1 cupful sweet milk 2 eggs 2 cupfuls flour 1/2 cupful Crisco 2 teaspoonfuls baking powder 1/2 teaspoonful salt

Under Layer

1 cupful molasses 1 cupful brown sugar 1 pint hot water Plain Crisco Pastry 1 lemon 1 egg 2 tablespoonfuls flour

Line large pie plate with pastry.

For under layer. Mix sugar with flour, add molasses, egg well beaten, grated lemon rind, and hot water, and pour into prepared pie plate.

For top layer. Cream Crisco and sugar together, add eggs well beaten, milk, salt, flour, and 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 7 tablespoonfuls Crisco 1/2 teaspoonful salt Water

For Filling

6 tablespoonfuls Crisco 3/4 cupful sugar 1 lemon 3 eggs 1/2 cupful blanched powdered almonds 1/4 teaspoonful salt

Make short crust of Crisco, flour, salt, and water. Roll out thin, and line Criscoed pie plate with piece of paste.

For filling. Cream Crisco and sugar together, add eggs well beaten, almonds, salt, grated rind and one tablespoonful lemon juice. Mix well and spread one-half of mixture on to pastry. Then cover with a layer of pastry, the rest of mixture, and lastly cover with pastry. Bake in a moderate oven until brown. Or the pastry may be rolled out, brushed over with melted Crisco, the mixture spread over it, and rolled up to form a roly-poly. Lay on a Criscoed tin and bake in moderate oven until brown.

Sufficient for one large pie.



Flake Pastry No. 1

2 cupfuls flour 8 tablespoonfuls Crisco 3/4 teaspoonful salt Just enough cold water to hold dough together

Sift flour and salt and cut half the Crisco into flour with knife until it is finely divided. The finger tips may be used to finish blending materials. Then add water sparingly, mixing it with knife through dry materials. Form with the hand into dough and roll out on a floured board to quarter inch thickness. Spread one-third of remaining Crisco on two-thirds of dough nearest you; fold twice, to make three layers, folding in first that part on which Crisco has not been spread. Turn dough, putting folded edges to the sides; roll out, spread and fold as before. Repeat once more. Use a light motion in handling rolling-pin, and roll from center outward. Should Crisco be too hard, it will not mix readily with flour, in which case the result will be a tough crust.

Sufficient for two covered pies.



Flake Pastry No. 2

1/2 teaspoonful salt 2 cupfuls flour 1/2 cupful Crisco Cold water

Mix salt with flour; divide Crisco into four equal parts, rub in one of these only, and then mix to stiff paste with a little cold water. Shape into neat oblong piece, and roll into straight strip about three times as long as it is broad. All over this put on, with the point of knife, one of remaining quarters of Crisco, distributing it evenly in little dabs about size of a pea, so that they look like buttons on a card. Now flour surface lightly and fold paste exactly in three by taking hold of the two bottom corners and doubling them upwards from you and then of the top corners and doubling them downwards towards you. Turn now at right angles to its former position so as to have open ends pointing towards you. Press these quickly together with the roller to inclose some air, and press paste across also in two or three places, making little ridges, thus preventing air which has been shut in, from forming into large bubble. Roll out again, and repeat till remaining two parts of Crisco have thus been used. At the last rolling, bring to required thickness; and if it needs widening as well as lengthening, turn it at right angles to its former position, and roll straight across it as before, a rule which, with flaky pastry, should always be observed, since, unlike the short pastries, its lightness suffers if rolled obliquely to the direction in which it has been folded.

Sufficient for two small pies.



Puff Pastry

1 teaspoonful salt 1 cupful Crisco 2 cupfuls flour 1 yolk of egg 2 teaspoonfuls lemon juice Cold water

Measure Crisco and set in cold place to chill it. Sift flour and salt into basin, and add lemon juice. Take a quarter of the Crisco, and rub it lightly into flour with finger tips until there are no lumps left. Beat yolk of egg and add a little cold water, then add them to the flour, making them into a stiffish dough. Turn this on to floured board, and work well with hands until it will no longer stick to fingers and forms a perfectly smooth dough. Form into oblong piece and roll out to about half inch thickness. The Crisco to be used should be as nearly, as possible of same consistency as the paste.

Form it into neat flat cake, and place in center of pastry. Fold up rather loosely, and flat the folds with rolling-pin. Place in refrigerator for ten minutes. Then roll out pastry into long narrow strip, being careful that Crisco does not get through. Fold exactly in three, press down folds, and lay aside in cool place or in refrigerator fifteen minutes. This is called giving the pastry one "turn" and seven of these is the number required for this pastry. The next time the pastry is rolled, place it with the joins at your right hand side, and open end's towards you. Give two "turns" this time, and again set aside in cool place for at least fifteen minutes. Repeat this until pastry has had seven rolls in all. The object of the cooling between the rolls is to keep Crisco and flour in distinct and separate layers, in which it is the function of the rolling-pin and folding to arrange them, and on which the lightness of the pastry depends.

When rolling, keep the pressure of the two hands as equal as possible. If the pastry becomes rounded, it shows that there is more pressure being done on the rounded side than the other. After it has received its last roll, it is better to be laid aside before using, then rolled to the thickness required.

Sufficient for two pies.



Rough Puff Pastry

2 cupfuls flour 1/2 cupful Crisco, generous measure 1/2 teaspoonful salt 1 teaspoonful lemon juice 1 egg Cold water

Have Crisco cold and firm. Sift flour and salt into basin, add Crisco and cut into pieces one inch square. Beat up egg, add lemon juice and a very little cold water, then add them gradually into other ingredients making them into a stiff paste. Roll in a long piece on floured board, fold in three, turn rough edges toward you and roll out again, continuing this for five times. Place in refrigerator or in cool place ten minutes between each rolling. This pastry may be used at once for all kinds of sweet or savory pies, but it is improved by standing for a few hours in a cool place. Bake in hot oven. Sufficient for two covered pies.



German Paste

5 cupfuls flour 1 1/2 cupfuls Crisco 1/3 cupful ground almonds 1 cupful sugar 2 eggs 2 yolks of eggs 1 1/3 teaspoonfuls salt Water

Sift flour and almonds into basin, rub Crisco into them, add salt, sugar, eggs well beaten and water to make stiff paste. Leave in cool place two hours, then roll out and use for pies and tartlets.

Sufficient for four pies.



Hot Water Paste

1 cupful flour 4 tablespoonfuls Crisco 1/3 teaspoonful salt 1/4 teaspoonful baking powder 3 tablespoonfuls boiling water

Sift flour, salt and baking powder into basin, rub Crisco lightly into them, then stir in boiling water. Cool paste before using, or it will be too sticky to handle.

Sufficient for one pie.



Butterscotch Pie

1 egg 1 cupful dark brown sugar 1 cupful milk 3 tablespoonfuls flour 2 tablespoonfuls Crisco 3 tablespoonfuls water 1/4 teaspoonful salt 1 tablespoonful powdered sugar 1 baked crust 1 teaspoonful vanilla extract

Put yolk of egg into saucepan, add brown sugar, flour, milk, water, Crisco, salt, and vanilla. Stir over fire until it thickens and comes to boiling point. Pour into baked pie shell. Beat up white of egg, then beat powdered sugar into it. Spread on top of pie and brown lightly in oven.

Sufficient for one pie.



Rhubarb Custard Pie

1 cupful cut rhubarb 1 cupful sugar 1 tablespoonful flour 1 tablespoonful melted Crisco 2 eggs 1/2 teaspoonful ginger extract 1 cupful milk Crisco pastry

Cut rhubarb in small pieces and mix with sugar and flour. Beat egg yolks, add milk, ginger extract, and melted Crisco. Line pie plate with pastry, and fill with rhubarb mixture. Pour custard over and bake in moderate oven until firm. Cover with meringue made with stiffly beaten whites of eggs to which two tablespoonfuls powdered sugar have been added.

Sufficient for one small pie.



Sugar Paste for Tartlets

1 cupful sugar 4 cupfuls flour 1/2 cupful Crisco, generous measure 1/2 teaspoonful salt 3 eggs 1 lemon

Sift flour on to baking board, make hole in center, and put in grated lemon rind, salt, sugar, eggs, and Crisco. Mix the whole to a stiff pastry. This paste is used for the bottom layer of pies and to line tartlet tins of various kinds. It is excellent for turnovers. Sufficient for thirty tartlets.



Currant Tartlets

1/3 cupful currants 3 tablespoonfuls ground rice 2 whites of eggs 4 tablespoonfuls Crisco 3/4 cupful sponge cake crumbs 4 tablespoonfuls sugar 2 tablespoonfuls chopped candied orange peel 1/2 teaspoonful lemon extract Pinch of salt Crisco pastry 1 tablespoonful cream

Cream Crisco and sugar together, add ground rice, crumbs, peel, currants, cream, salt, lemon extract, and whites of eggs well beaten. Roll out paste, cut into rounds, line some Criscoed tartlet tins with rounds, put in each a tablespoonful of the mixture. Bake tartlets in moderate oven from twelve to fifteen minutes. Or, these tartlets may be covered with frosting, and a little chopped cocoanut sprinkled over tops.

Sufficient for nine tartlets.



Bartemian Tarts

1 cupful sugar 1 lemon 1/4 lb. chopped candied citron peel Crisco flake pastry 1 egg 1 cupful raisins 1 tablespoonful melted Crisco 1/4 teaspoonful salt

Roll pastry thin and cut out large cakes of it. Beat egg, add sugar, Crisco, rind and strained juice of lemon, salt, citron, and raisins. Mix and put tablespoonful of mixture on each of pastry cakes, wet edges of paste and fold like old fashioned turn over. Do not stick with fork or juice will run out. Lay turn overs on Criscoed tins and bake in hot oven from twelve to fifteen minutes.

Sufficient for twelve tarts.



Apricot Tarts

2 cupfuls flour 1/2 cupful Crisco 4 tablespoonfuls sugar 1/2 teaspoonful salt 1 egg 2 teaspoonfuls vanilla extract 1 teaspoonful baking powder Apricot jam or jelly Whipped cream Angelica Preserved cherries

Rub Crisco into flour, add salt, sugar, baking powder, break egg in and mix well with fork, then add vanilla. Roll out, cut with cutter and line Criscoed tartlet tins with the rounds. Line with paper and put in some rice or peas to keep paste from rising; bake in hot oven twenty minutes. Remove rice and papers. When pastries are cold put in each one a spoonful of the jam or jelly. Fill with whipped cream and decorate with cherries and angelica.

Sufficient for thirty tarts.



Bakewell Tartlets

4 tablespoonfuls sugar 2 eggs 4 tablespoonfuls Crisco 1 cupful flour 1/2 teaspoonful baking powder 1/4 teaspoonful salt 1/2 teaspoonful lemon extract Preserves Pastry

Cream Crisco and sugar, then add eggs well beaten, flour, salt, baking powder, and extract. Line twelve tartlet tins with pastry, put teaspoonful of preserves in each, then divide mixture into them, and bake in moderately hot oven twenty minutes.

Sufficient for twelve tartlets.



BREADS &c.



The usual method of making bread is to ferment dough with yeast; the latter acts upon certain constituents in the flour ultimately producing a gas which permeates the dough. The dough is placed in a very hot oven, the heat kills the yeast plant, the gas expands with the heat, still raising the dough. The loaf is set in shape, and, when finally cooked and the gas all escaped, will be found to be light and full of tiny holes. Certain factors hasten or delay these changes. A moist, warm medium being most favorable to the growth of the yeast, the water should just be lukewarm; then a good flour, containing about 8 per cent of gluten is necessary. This gluten is the proteid in flour; when well mixed with water it forms a viscid elastic substance, hence it is necessary to well knead dough to make it more springy, so that when the gas is generated in it, it will expand and take the form of a sponge, and thus prevent the gas from escaping. The bread must be put into a very hot oven at first, 340 deg. F., so that the yeast plant is killed quickly. If this be not accomplished soon, the loaf may go on spreading in the oven, and, if not sour in taste, will not be of such a good flavor.

Plenty of salt in dough is said to strengthen the gluten, give a good flavor to the bread, and keep it moist for a longer time, but it rather retards the working of the yeast. Flour also may be made into a light loaf by using baking powder to produce the gas. This is a much quicker process, but the bread is not liked so universally as when made with yeast. For, when yeast is used, other changes take place in the dough besides the production of the gas, that seem to give bread the characteristic flavor constantly welcome by the palate. Good flour has a slight pure smell, free from any moldy odor.