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August 27
Steamed Clams Vegetable Salad Brown Bread Sandwiches Peach Tapioca *Princess Cake Coffee
*Princess Cake—Line small square cake tin with plain Crisco pastry. Sprinkle in 1/2 cup cleaned currants. Cream 1/2 cup Crisco with 1 cup sugar, then add 3 well beaten eggs, 3 cups flour, 1-1/2 teaspoons baking powder, and 1/2 teaspoon salt. Divide mixture into 2 portions. Add 1 tablespoon grated chocolate and 4 tablespoons milk to 1 portion. Put cake mixtures in spoonfuls on top of currants and bake in moderate oven for 35 minutes. Serve in square pieces.
August 28
Iced Bouillon Pulled Bread *Fillet of Beef, Horseradish Sauce Franconia Potatoes Corn Souffle Endive, French Dressing Salted Triangles Violet Mousse Coffee
*Fillet of Beef—Trim fillet into good shape. Lard it plentifully, letting the whole upper surface be perforated with lardoons. Place in baking pan thin slices of larding pork, over pork place layer of chopped onion, carrots, turnip, and celery; lay tenderloin on top. Pour in 1 cup stock, add 1/2 teaspoon salt, 1/4 teaspoon pepper, 4 sprigs parsley, 1 bay leaf, and 2 cloves. Bake in hot oven 30 minutes, and baste frequently. Remove when done; strain off gravy and skim off grease. Blend 1 tablespoon Crisco with 1 tablespoon flour in a pan, add gravy strained from pan, 1/2 cup grated horseradish, salt and paprika to taste and bring to boiling point, then add 2 tablespoons lemon juice and 1 tablespoon vinegar. Spread sauce on hot serving dish and lay fillet on it.
Vegetarian
August 29
Baked Macaroni, Tomato Sauce Green Corn *Fried Egg Plant Cantaloupe Salad Marmalade Pudding Iced Coffee
*Fried Egg Plant—Peel good-sized egg plant; cut into slices of 1/4 inch. Dust with salt and pepper; dip in beaten egg; roll in fine breadcrumbs and saute in hot Crisco. When they are brown on 1 side, turn and brown on the other. If preferred, the egg plant may be dipped in thin batter instead of egg and crumbs, and fried.
August 30
*Clam Chowder Stuffed Tomato Salad Welsh Rarebit Lemon Pie Coffee
*Clam Chowder—Remove heads from 4 cups clams and chop. Parboil 4 cups potatoes. Cook 1 chopped onion and 1/2 cup salt pork cut in cubes 15 minutes. Arrange clams, potatoes, onion and pork in layers in saucepan; cover with 3 cups boiling water, and simmer till tender. Blend 3 tablespoons Crisco with 2 tablespoons flour, add 4 cups scalded milk and stir till boiling; add clam mixture, seasonings to taste, 1 dash of Tabasco sauce, and serve hot.
August 31
Bisque of Clams and Peas Stuffed Peppers *Cheese Salad Toasted Crackers Lemon Sherbet Whipped Cream Coffee
*Cheese Salad—To 1 cup cooked chopped chicken, add 1/2 pound soft American cheese and 1/2 cup pickled chopped cauliflower. Rub through sieve, yolks of 2 hard-cooked eggs, add 1 teaspoon French mustard, 4 tablespoons melted Crisco, 3 tablespoons vinegar, red pepper, paprika, and salt to taste. Pour this sauce over salad and garnish with whites of eggs cut in slices and branches of pickled cauliflower.
September 1
*Cauliflower Soup Roast Beef, Brown Gravy Oven-Panned Potatoes Creamed Carrots Celery and Green Pepper Salad Coffee
*Cauliflower Soup—Cut large parboiled cauliflower into thick slices, also 2 large onions and heart of a stalk of celery. Fry these in hot Crisco. When done to a golden color, remove them from pan to drain. Have ready stewpan of chicken and veal stock, ready seasoned as for table, then place in slices of cauliflower, onions, and celery, and allow them to simmer until vegetables can be broken with 2 forks. Add to this 1 glass of Madeira wine. Pull stewpan aside, and stir in 2 beaten yolks of eggs, and enough cream to make whole thickness of rich cream. Let all simmer, but not boil. Send to table with small dice-shaped pieces of toast.
September 2
Caviare on Toast Fricassee of Chicken Banana Fritters Boiled Potatoes Creamed Onions Vegetable Salad *Snow Pudding with Custard Coffee
*Snow Pudding with Custard—Mix 2 tablespoons arrowroot with 3 tablespoons cold milk. Boil 1 cup milk then pour it on to mixed arrowroot, pour back into pan and boil gently for 8 minutes, stirring all the time, then allow to cool. Stir in yolks of 2 eggs, 2 tablespoons Crisco, 1/4 teaspoon salt, 3 tablespoons sugar, pour into Criscoed pudding dish; beat whites of eggs to a stiff froth and mix lightly in. Dust nutmeg over top and bake in moderate oven 10 minutes. Serve quickly with custard.
September 3
*Stewed Liver with Mushrooms Baked Potatoes Scalloped Egg Plant Celery and Apple Salad Peach Trifle Sponge Cake Coffee
*Stewed Liver with Mushrooms—Melt 1 tablespoon Crisco and add 1-1/2 tablespoons flour. Brown by long slow cooking. Add salt and pepper and 2 cups water. Cook till as thick as good cream. Have 1 pound of calf's liver cut into 2-inch cubes. Pour boiling water over them and drain immediately. Drop these into brown sauce and cook slowly 10 or 12 minutes. They must not cook rapidly nor too long. In the meantime peel some mushrooms if they are fresh and require such treatment, and drop into melted Crisco and allow to simmer. Just before taking up liver add mushrooms.
September 4
Noodle Soup Lamb Chops *Cauliflower French Fried Potatoes Watercress Salad Plum Tart Coffee
*Cauliflower—Boil and drain 1 cauliflower and dredge top with pepper and salt, sprinkle with grated cheese, and pour little melted Crisco over it. Set in oven for 5 minutes to brown, and serve surrounded with tomato sauce.
September 5
Hot Boiled Tongue, Lemon Sauce Boiled Potatoes French Fried Parsnips Cauliflower Salad *Baked Quinces Jam Cake Coffee
*Jam Cake—Cream 2/3 cup Crisco with 1 cup sugar, add 3 well beaten eggs, 1/2 cup sour cream, 1 teaspoon soda, 2 cups flour, 1/2 glass strawberry preserves, 1 teaspoon cinnamon, 1/2 teaspoon each cloves, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt, mix and bake in layers. Put strawberry preserves between layers, and white icing on top.
September 6
Planked Bluefish with Potato Border Grilled Tomatoes *Corn Creole Pepper Salad Cheese Pasties Grape Juice Water Ice Coffee
*Corn Creole—Put 2 cans corn into saucepan with 2 tablespoons chopped green peppers and 1 cup milk, and cook, slowly 10 minutes; season with salt and pepper, add 2 tablespoons Crisco and serve. This may be put in baking dish, covered with breadcrumbs, and baked 15 minutes.
September 7
*Chestnut Soup Smothered Chicken Parsley Potatoes Peppers Stuffed with Corn Pineapple Salad Almond Custard Coffee
*Chestnut Soup—Boil 1 quart chestnuts 20 minutes, then remove shells and brown inner skin, and put into saucepan with sufficient boiling water to cover them. Add piece lemon rind and 1 teaspoon salt, when soft remove rind and rub through a sieve. Then pour over them stirring all the time, 2 quarts white stock, 1/2 cup cream, 1 tablespoon Crisco rolled with 2 tablespoons flour, seasoning of salt and pepper. Bring to boiling point, remove from fire and serve hot.
September 8
*Planked Smelts Baked Lamb Chops Breaded Beets Riced Potatoes Avocado Pear Salad Apricot Cream Coffee
*Planked Smelts—Crisco a plank quite generously, and place upon it smelts that have been split, cleaned, and seasoned, and squeeze liberal amount of lemon juice over them. Arrange in form of large fish shape, and garnish with potato roses put on with pastry tube and sprinkle with tiny bits of Crisco and finely chopped parsley. Place plank in oven and cook until potatoes are slightly browned. Garnish before taking to table with sliced tomatoes and cucumbers, dressed in vinegar, between potato roses.
September 9
Soft Shell Crabs on Toast Broiled Steak Creamed Potatoes *Stuffed Onions Oyster Plant Salad Mint and Pineapple Sherbet Jumbles Coffee
*Stuffed Onions—Boil 8 large onions in boiling salted water till tender. Drain, and with sharp knife cut centers from each. Mix together in a basin 2 tablespoons chopped cooked ham, 3 tablespoons crumbs, 2 tablespoons Crisco, 2 tablespoons cream, 1 beaten egg, salt, pepper, and paprika to taste, and 1 tablespoon chopped parsley. Fill with this mixture, sprinkle each with crumbs and dot with Crisco. Place on baking dish and bake in moderate oven 1 hour. Spanish onions are best to use.
September 10
Braised Ox Tails with Chestnuts Boiled Sweet Potatoes *Baked Stuffed Tomatoes Lima Bean Salad Peach Chartreuse Coffee
*Baked Stuffed Tomatoes—Prepare tomatoes by scooping out centers. Put into a basin 1 cup crumbs, season with salt and pepper, 1 dozen chopped olives, 2 tablespoons chopped capers, 1 tablespoon chopped parsley, 1 tablespoon Crisco, beaten yolks 3 eggs, and moisten with stock. Fill tomatoes and set in hot oven to bake. Sprinkle top with crumbs and dot with Crisco.
September 11
Oysters au Gratin Sirloin Steak, Anchovy Sauce Duchesse Potatoes *Buttered Beets Red Cabbage and Celery Salad Apricots Parisienne Coffee
*Buttered Beets—Boil 1 dozen small beets in plenty of water and when tender put into cold water, slip peeling off of them, cut them in thin slices and put in saucepan with 4 tablespoons Crisco, pinch of salt and little pepper. Add before they are quite hot 1 tablespoon vinegar.
September 12
Fish Croquettes Cucumber Puree Broiled Duckling, Apple Sauce *Fried Cauliflower Potatoes Olive Salad Omelette Souffle Coffee
*Fried Cauliflower—Remove large outside leaves from cauliflower, and cut flowers from stalk in symmetrical bunches and drop in salted ice water for a few moments. Cook in scalded milk and water until tender, then drain and let cool, and rub well with melted Crisco, which has been salted and peppered. Dip into frying batter and fry in hot Crisco until golden brown, draining upon white paper.
September 13
Clam Cocktails *Stewed Squabs Grape Jelly Potato Balls Green Corn Watermelon Frappe Coffee
*Stewed Squabs—Cut 2 squabs into neat joints. Put 1 cup water in saucepan when it boils lay in squabs, 1 sliced onion, and 1 slice of carrot, simmer for 1-1/2 hours. Blend 2 tablespoons Crisco with 2 tablespoons flour, add 1 cup stock from squabs, salt and pepper to taste and boil for 5 minutes stirring all the time. Arrange the squabs on a hot dish and strain over the sauce.
September 14
Oysters *Porterhouse Steak Scalloped Tomatoes Lima Beans Apple and Chestnut Salad Pear Sponge Coffee
*Porterhouse Steak—Have large porterhouse steak well trimmed and shaped, and slit with sharp knife an opening flatwise through sirloin and tenderloin. Make forcemeat of 1 dozen olives chopped, 2 pounded anchovies, 1 chopped red pepper, salt and onion juice to taste, and 2 tablespoons melted Crisco. With this forcemeat fill smoothly cavities made in steak. Pinch steak together firmly at edges and set away on ice for 1 hour or even longer. Broil them over clear fire and serve without sauce.
September 15
Pea Soup *Impanada Celery Mayonnaise Apple Trifle Coffee
*Impanada—Cut up raw chicken, and flour each piece well. Line deep dish with slices raw sweet potato, slices raw white potato, some of chicken, little onion, few slices of bacon, salt and pepper to taste, and 1 can of tomatoes chopped fine, 2 tablespoons Crisco, and 1 tablespoon vinegar. Cover top of dish with sweet and white potatoes. Bake very slowly from 2 to 3 hours. Serve hot. This takes 3 medium-sized sweet potatoes and 6 medium-sized white potatoes.
September 16
*Baked Ham Baked Potatoes Brussels Sprouts Spiced Grapes Apple Salad Ice Cream with Kisses Coffee
*Baked Ham—Soak ham over night then wash and scrape it. Put it into cold water; let it come to boiling point then simmer for 2 hours. Let the ham cool in the water; then remove and draw off the skin. Bake in moderate oven for 2 hours; baste it frequently; using 1 cup of sherry wine, 2 spoonfuls at a time; then baste with melted Crisco. When done, cover with a paste made of browned flour and browned sugar moistened with sherry, and return to oven to brown.
September 17
*Oyster Bisque Broiled Lamb Chops Griddled Sweet Potatoes Bean Croquettes, Tomato Sauce Cauliflower Salad Cocoanut Custard Coffee
*Oyster Bisque—Boil 1 quart oysters in their own liquor with about 1 pint mildly-flavored white stock. Let boil for 1/2 an hour or even longer. Take up and strain, put back to boil, season with salt and white pepper as needed, add 1 quart rich milk and 1/2 a pint of cream. Blend together 1 tablespoon potato flour with 1 tablespoon melted Crisco, and with this thicken soup till it is smooth and velvety.
September 18
Hamburg Loaf, Tomato Sauce Maitre d'Hotel Potatoes Beet and String Bean Salad Cheese Creams *Chocolate Pudding with Macaroons Coffee
*Chocolate Pudding with Macaroons—Put 3 cups milk to boil. Have 5 tablespoons grated chocolate in pan with 1/2 cup boiling water and 4 tablespoons sugar. When chocolate paste is smooth pour in milk. Mix 4 tablespoons cornstarch with 1 cup milk, add 1 teaspoon Crisco, and 1/4 teaspoon salt, and with this thicken boiling milk. Add 1 cup macaroon crumbs and beaten whites of 2 eggs. Pour into wet mold and set on ice 1 hour.
September 19
Vegetable Soup Roast Spare Ribs, Apple Sauce *Sweet Potatoes, Southern Style Orange Custard Coffee
*Sweet Potatoes, Southern Style—Bake sweet potatoes until thoroughly done. Remove from oven and cut in halves lengthwise; remove potato from skins carefully, so as to keep skins in condition to refill. Mash potato, adding sufficient melted Crisco and cream to moisten. The potato mixture should be of the consistency of mashed potato when put back in shells. Season with salt, pepper, and a very little sherry. Refill skins, brush tops with Crisco and brown 5 minutes in hot oven.
September 20
Broiled Striped Bass Porterhouse Steak with Olives Baked Creamed Potatoes *Asparagus, Italian Style String Bean Salad Pineapple Fluff Coffee
*Asparagus, Italian Style—Cut tender parts of 2 bunches of asparagus into short lengths and set to boil till quite tender. Take up, drain, and put into saucepan with 3 tablespoons melted Crisco, few drops lemon juice, sprinkling of red pepper and salt. Let get thoroughly hot, take up, and serve on slices of fried bread.
September 21
Fried Cod Steaks Sweet Potatoes Boiled Onions Cucumber Salad Walnut Pudding *Feather Cake Coffee
*Feather Cake—Cream 1/2 cup Crisco with 1/2 cup sugar, and 1/2 teaspoon salt, and 2 eggs beaten with 1/2 cup sugar, 1 teaspoon lemon extract, 1 cup milk, 2-1/2 cups flour, and 2-1/2 teaspoons baking powder. Beat 2 minutes and turn into Criscoed and floured cake tin. Bake in moderate oven for 3/4 of an hour.
September 22
Cream of Barley Soup *Shepherd's Pie Broiled Tomatoes Cucumber Salad with Red Peppers Wine Jelly Coffee
*Shepherd's Pie—Chop 1 pound cooked meat, mix in 2 tablespoons breadcrumbs, 1 chopped onion, 1 tablespoon chopped parsley, 1 cup gravy, salt and pepper to taste, 2 tablespoons Crisco, half teaspoon powdered herbs, and 1 tablespoon tomato catsup. Turn into fireproof dish and cover with thick layer seasoned mashed potatoes. Brush over with beaten egg and dot with pieces of Crisco. Bake 20 minutes.
September 23
*Mock Duck, Rice Stuffing Buttered Beets Succotash Lettuce Salad Grape Sherbet Coffee
*Mock Duck—1 cup chopped celery, 2 cups breadcrumbs, 2 cups chopped black walnut meats, 2 cups boiled rice, 6 hard-cooked eggs, 3 raw eggs, 1 tablespoon grated onion, 1 tablespoon salt, 1 saltspoon pepper, and 2 tablespoons Crisco.
Cook crumbs with 1 pint water for 5 minutes; add celery, hard-cooked eggs, chopped; remove from fire, add Crisco, nuts, rice and seasonings. Mix well with raw eggs, slightly beaten. Form into shape of duck, brush over with melted Crisco and bake 1 hour. Serve with apple sauce.
September 24
Macaroni Soup Fried Scallops Tournedos, a la Bordelaise Mashed Potatoes Baked Tomatoes *Cold Slaw Queen Mab Pudding Coffee
*Cold Slaw—Cut 2 cabbages very fine and put it in salad bowl. Boil 2 tablespoons vinegar. Beat up 2 eggs, add 1/2 cup sour cream, 2 tablespoons Crisco and add them to boiled vinegar. Stir over fire till boiling, add 1 teaspoon salt and 1/4 teaspoon pepper, pour over cabbage, and it is ready to serve when very cold.
September 25
Broiled Butterfish German Fried Potatoes Cucumber Salad Cheese Balls *Bread Pudding with Cherries Coffee
*Bread Pudding with Cherries—Soak 1/2 pound bread in cold water till soft. Press out water and beat out any lumps with fork. Add 2 tablespoons Crisco, 2 tablespoons sugar, 1/2 teaspoon vanilla extract, and 1/4 pound glace cherries and 1 teaspoon baking powder. Mix well, and add 1 well-beaten egg and 3 tablespoons milk. Put into Criscoed basin and cover with Criscoed paper, and steam for 1-1/2 hours.
September 26
Veal Cutlets Sliced Lemon Baked Cucumbers Lyonnaise Potatoes Red Pepper Salad *Amber Pudding Coffee
*Amber Pudding—Peel, core, and quarter 8 apples. Put 3 tablespoons Crisco in a pan, when warm add apples, 3 tablespoons sugar, grated rind 1 lemon, and stew slowly till soft, then rub through a sieve. Add yolks of 3 eggs, and 1/2 teaspoon cinnamon. Roll out Crisco pastry thinly, cut off a strip and press it on to the edge of a wet pudding dish. Put apple mixture into dish and bake for 30 minutes in a hot oven. Beat up whites of eggs with 1/2 teaspoon salt, to stiff froth, add 2 teaspoons sugar and 2 drops vanilla. Heap this meringue all over apple mixture. Dust with sugar and place here and there a glace cherry. Replace in oven to brown slightly.
September 27
Pot Roast of Beef, Gravy Parsnips Boiled Potatoes Stuffed Cucumber Salad *Conservative Pudding Coffee
*Conservative Pudding—The weight of 3 eggs in Crisco, sugar, and flour. Beat Crisco and sugar to a cream, add flour, 1 teaspoon baking powder, and mix slowly with eggs. Add 1/2 teaspoon vanilla extract and mix all well. Ornament a Criscoed mold with raisins, pour in mixture, steam 2 hours and serve hot with milk.
September 28
Pea Soup Boiled Tripe, Cream Sauce Stewed Celery Mashed Potatoes Beet Salad Meringues with Sliced Peaches *Almond Fingers Coffee
*Almond Fingers—2 cups flour, 1/2 cup Crisco, 1 egg, 2 tablespoons sugar, and 1/2 teaspoon baking powder. Rub Crisco into flour, add sugar and baking powder. Make into stiff paste with egg. Roll out and cut into fingers. Chop 1 cup almonds and mix with 1/2 cup sifted sugar, and white of 1 egg. Spread on fingers and bake quickly a light brown color.
September 29
*Pilau of Fowl Glazed Carrots Potatoes au Gratin Lettuce and Nasturtium Salad Vanilla Eclairs Coffee
*Pilau of Fowl—Truss fowl for boiling, place in pan with 3 cups stock or water and simmer 30 minutes. Wash and dry 1 cup rice. Melt 2 tablespoons Crisco and fry 1 chopped onion to golden brown in it; remove onion to plate, add 2 extra tablespoons Crisco and fry rice and 1/4 cup blanched almonds till yellow, add onion, 2 tablespoons seeded raisins, with salt and paprika to taste. Tie in piece of muslin 3 cloves, 6 whole white peppers, 1 bay leaf, and 1 inch cinnamon stick and add them. Make hole in center of rice, lay fowl in it, pour in 1 cup of the stock, let simmer until fowl and rice are cooked, adding more stock as rice swells. Turn fowl over during cooking. Serve fowl with rice around it.
September 30
Raw Oysters Steamed Fish, Lemon Sauce Potatoes Stuffed Tomatoes Radish and Lettuce Salad *Hot Cheese Sandwiches Vanilla Cream Puffs Coffee
*Hot Cheese Sandwiches—Melt 1/4 pound cheese with 3 tablespoons Crisco, 1/2 teaspoon salt, few grains red pepper, and 1 teaspoon mustard; moisten with a little vinegar and spread between thin slices of white bread. Cut into neat rounds.
October 1
Veal Cutlets Rice Croquettes Lima Beans Cabbage and Apple Salad *Nut Pudding Coffee
*Nut Pudding—1 cup soft breadcrumbs, 2 cups scalded milk, 1 tablespoon Crisco, 1 cup chopped nuts, 1/2 teaspoon salt, 2 egg yolks, 3/4 cup sugar, juice and grated rind of 1 lemon, 2 egg whites beaten until stiff, and 2 squares chocolate, melted. Mix breadcrumbs, milk, Crisco, nuts, salt, egg yolks, sugar, chocolate, juice and rind of lemon. When well blended, cut and fold in whites of eggs; pour into Criscoed individual molds, and bake 20 to 30 minutes. Serve hot with cream.
Vegetarian
October 2
Tomato Bisque Crackers Baked Sweet Potatoes Baked Beans Corn Fritters Lettuce, French Dressing *Orange Pie Coffee
*Orange Pie—Line pie tin with Crisco pastry. Beat yolks of 3 eggs with 1 cup sugar till light; add 1 tablespoon cornstarch, 2/3 cup milk, grated rind and strained juice of 1 orange. Place in double boiler and stir till it thickens, then pour on to crust and bake 30 minutes. Cover top with meringue made with whites of eggs and sweetened with 3 tablespoons sugar and flavored with 1 teaspoon orange extract. Place in oven to brown.
Vegetarian
October 3
Cream of Lettuce Soup *Vegetable Souffle Baked Potatoes Boiled Green Peppers Stuffed Egg Salad Apple Tapioca Coffee
*Vegetable Souffle—Blend 3 tablespoons Crisco with 2 tablespoons flour, add 1 cup milk, stir till boiling, add 1/2 cup grated cheese, yolks of 2 eggs, 2 tablespoons chopped parsley, seasoning of salt, pepper, and red pepper, and cook till it thickens.
Remove from fire and fold in stiffly beaten whites of eggs. Put some pieces of boiled cauliflower into Criscoed mold, then slices of seasoned tomatoes. Pour in mixture, sprinkle on few crumbs and bake till firm. Garnish with watercress and serve immediately.
Vegetarian
October 4
Almond Soup *Nut Loaf, Cranberry Jelly Lima Beans Carameled Sweet Potatoes Onion Souffle Butterscotch Pie Orange Ice Coffee
*Nut Loaf—Mix together 1 tablespoon Crisco, 1 cup chopped English walnuts and almonds, 1 cup crumbs, 1/2 teaspoon salt, dash pepper, 1 large ground onion, 3 tablespoons flour, 2 well-beaten eggs and 1 cup milk. Pour into Criscoed pudding dish and bake 30 minutes.
Vegetarian
October 5
Baked Chestnuts Galantine of Lentils Escalloped Tomatoes Fruit Salad *Apple Charlotte Coffee
*Apple Charlotte—Cut bread into slices 1/4 inch thick; then into strips 1-1/2 inches wide, and as long as the height of mold to be used; cut 1 piece to fit top of mold, then divide it into 5 or 6 pieces. Crisco mold; dip slices of bread in melted Crisco, and arrange them on bottom and around sides of mold, fitting closely together or overlapping. Fill center entirely full with apple sauce made of tart apples stewed until tender, seasoned with Crisco and sugar. A little apricot jam can be put in center if desired; chopped almonds also may be added. Cover top with bread, and bake in hot oven 30 minutes. The bread should be an amber color like toast. Turn it carefully on to flat dish. Serve with any sauce that you like.
Vegetarian
October 6
Creole Chowder Stuffed Potatoes Spaghetti with Cheese Lentil and Nut Salad *Orange Puffs, Orange Sauce Coffee
*Orange Puffs—Beat 1/2 cup Crisco with 2/3 cup sugar, add 2 well-beaten eggs, 3/4 cup milk, 2 cups flour, 1/2 teaspoon salt, 2 teaspoons baking powder, and 1 teaspoon orange extract. Bake in Criscoed and floured gem pans and serve hot with orange sauce.
For sauce. Mix 1/2 cup sugar with 2 tablespoons cornstarch, and 1/4 teaspoon salt. Add 1 cup boiling water and boil eight minutes, add grated rinds and strained juice 2 oranges and 3 tablespoons Crisco.
October 7
Carrot Soup *Indian Dry Curry Boiled Rice Spinach Cabbage Salad Pineapple, Bavarian Cream Coffee
*Indian Dry Curry—2 pounds beef, 4 tablespoons Crisco, 1 onion, 2 tablespoons curry powder, 2 chopped gherkins, 1 dessertspoon chutney, 1 saltspoon salt, juice of 1/2 a lemon, and 1/2 pint thin brown sauce or gravy.
Melt Crisco in stewpan, put in onion (sliced), and fry for a few minutes. Then add meat, cut in small pieces, and fry all together for about 10 minutes. Now sprinkle curry over meat, and stir contents of saucepan over fire for another 5 minutes. The gherkins, chutney and salt must now be added; also sauce or gravy; and stewpan must be set over very slow fire about 1 hour; by that time meat should be quite tender. Add lemon juice, and dish up. Serve with plainly boiled rice.
October 8
*Fried Chicken, Swiss Style Sweet Corn Croquettes Broiled Tomatoes Crab Salad Crackers Cheese Coffee
*Fried Chicken, Swiss Style—Cook chicken in salted water till it is fairly tender. Take up, let get cool, and cut into neat pieces for frying. Sprinkle these pieces with salt, pepper, and onion juice, then moisten them well with melted Crisco. Let them stand 1 or 2 hours to absorb flavoring of dressing, then dip in batter and drop into hot Crisco to cook till brown. This batter make of 1 cup flour, as much milk as is needed to have it stiff, 2 eggs, whites and yolks beaten separately, and 1/2 cup brandy. This batter will be better for standing, after it is mixed, for 1 hour.
October 9
Roast Shoulder of Veal Roasted Potatoes Lima Beans Pickled Plums Romaine Salad *Raisin Batter Pudding Coffee
*Raisin Batter Pudding—Beat up 3 eggs, sift in 2 cups flour and 1/4 teaspoon salt, add 1 tablespoon Crisco, 1 cup cream, and beat for 8 minutes; then add 1 teaspoon baking powder and 1 teaspoon orange extract. Pour into a Criscoed casserole, sprinkle over 8 tablespoons sultana raisins, and bake in moderate oven 1 hour. Serve with maple syrup.
October 10
*Cream of Corn, a la Creole Scalloped Fish and Oysters Potato Croquettes Cauliflower and Beet Salad Squash Pie Coffee
*Cream of Corn, a la Creole—Put 1 can of corn through meat chopper, add 1 large onion, sliced, 1 sprig of parsley, and 1 pint of water. Cook altogether 20 minutes, being careful not to let it scorch, then press through a fine sieve, extracting all pulp possible. Melt 2 tablespoons Crisco, add an equal amount of sifted flour, 1/2 teaspoon salt, and dash of pepper. Cook to smooth paste; then add, very gradually, 1 quart scalded milk. When thick and smooth, add corn pulp and juice and 1 tablespoon sugar. Add salt to taste, and just before serving add 1 cup scalded cream or very rich milk.
October 11
Roast Veal Mashed Sweet Potatoes Green Beans Stuffed Beet Salad Cheese Crackers *Dutch Apple Cake Coffee
*Dutch Apple Cake—2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, 1 cup milk, 2 eggs, and 3 tablespoons melted Crisco. Mix and sift dry ingredients. Add beaten yolks, Crisco and milk. Beat well; cut and fold in stiffly beaten whites. Spread mixture 1/2 inch thick on Criscoed pans. Lay apples cut into eighths in 2 rows on top of dough. Sprinkle with sugar; bake in hot oven 30 minutes. Serve with lemon sauce.
October 12
Cream of Carrot Soup Roast Pig, Apple Sauce Candied Sweet Potatoes Creamed Celery Kumquat Salad *Cheese Croutons Coffee
*Cheese Croutons—Cut crusts from thin slices of stale bread and spread lightly with creamed Crisco, then with a layer of cream cheese seasoned with salt and pepper. Cover with a second slice of bread and cut into fingers 1 inch wide, using a sharp knife. Place in a shallow pan and brown in a hot oven.
October 13
*Peanut Puree Roast Pig Reheated in Casserole Squash Baked Potatoes Red Cabbage Salad Sultana Roll Coffee
*Peanut Puree—1 cup peanut butter, 1 quart milk, 1 tablespoon Crisco, 1 teaspoon onion juice, 1 tablespoon cornstarch, 1 bay leaf, 1 blade mace, pepper and salt to taste. Put milk, Crisco, peanut butter, onion juice, pepper, bay leaf and blade mace in double boiler; stir and cook until hot. Moisten cornstarch in little cold milk and add it to hot milk; stir until smooth and thick; strain through sieve. Add salt and serve at once with croutons.
October 14
*Grilled Halibut with Parmesan Roast Mutton, Currant Jelly Sauce Creamed Turnips Browned Sweet Potatoes American Salad Apple and Prune Pie Coffee
*Grilled Halibut with Parmesan—Take desired number of fillets of halibut and grill on both sides until nicely browned. Take from broiler, spread with Crisco, cover with grated Parmesan cheese, season with salt and dash of paprika on each slice, and set in hot oven until cheese is well browned and melted. Serve with lemon slices and potato balls tossed in melted Crisco containing chopped parsley.
October 15
*Broiled Smelts Roasted Squabs Oyster Plant, Italian Style Oriental Salad Sweet Cider Jelly Coffee
*Broiled Smelts—Select 12 large smelts, clean well and split. Chop 12 olives, 1/2 green pepper with seeds removed, 2 sprigs parsley, add 1/2 tablespoon Crisco. Spread paste inside each smelt. Close fish together, sprinkle with salt, moisten with melted Crisco and broil over clear fire.
October 16
Poeled Fowl, Cranberry Sauce Mashed Potatoes Cauliflower au Gratin Tomato and Green Pepper Salad Macaroon Custard *Queen Cakes Coffee
*Queen Cakes—1/2 cup sugar, 1/2 cup Crisco, 1/2 teaspoon salt, 3 eggs, 1/4 cup currants, 1/4 cup glace cherries (cut in dice), grate nutmeg, thin rind 1/2 lemon (chopped finely), juice 1 lemon, 1 cup flour, 4 tablespoons rice flour, and 1 teaspoon baking powder. Put Crisco and sugar in basin and work with wooden spoon to cream, add salt and eggs 1 by 1, and beat mixture thoroughly.
Mix in separate basin fruit, lemon rind, flours and baking powder. Stir this into other mixture, add nutmeg, and strained lemon juice. Stir mixture several minutes longer. Have ready Criscoed gem tins, three-parts fill them with mixture and bake in fairly hot oven from 20 to 25 minutes. Unmold cakes and place on sieve to cool. Cakes may be coated with chocolate or boiled frosting.
October 17
Baked Veal Cutlet Potatoes Scalloped with Green Peppers Succotash Spinach Salad *Apple Pie, Whipped Cream Coffee
*Apple Pie—Core, peel and cut in halves 8 tart apples. Line pie plate with Crisco pastry, and fill with apples; sprinkle over 3 tablespoons sugar, 1/2 teaspoonful cinnamon, or nutmeg and cloves, and 2 tablespoons Crisco in small pieces. Bake till apples are soft, then, at the last moment cover with 1 cupful whipped cream, and send to table.
October 18
Rice Soup Fish Pudding Cauliflower *Savory Potatoes Cheese Custard Apple Dumplings Coffee
*Savory Potatoes—Pare 10 large potatoes and slice them, add 1 chopped onion. Crisco pudding dish, put in potatoes and onion, sprinkle with salt and pepper, 1 teaspoon sage and dot with Crisco, add 1 cup water and bake for 1-1/4 hours.
October 19
Lamb Cutlets, Morland Style *Artichokes Riced Potatoes Celery Salad Crackers Cheese Peach Melba Coffee
*Artichokes—Select some small artichokes, trim them and put in earthenware stewpan containing some hot Crisco. Season with salt and pepper and cover stewpan, leaving to cook for about 10 minutes. Then add for each 1 dozen artichokes, 1 pint canned peas and 1 shredded lettuce. Cover once more and cook gently without moistening, the moisture of lettuce and peas sufficing.
October 20
Canteloupes Young Chickens, Roasted Stuffed Tomatoes *Grilled Potatoes Apple and Nut Salad Fruit Cup Coffee
*Grilled Potatoes—Cut cold boiled potatoes into 1/2 inch slices lengthways, dip in melted Crisco, sprinkle with chopped olives, pour over a little melted Crisco and send to table.
October 21
*Giblet Soup Spiced Shoulder of Mutton Brussels Sprouts Mashed Potatoes Prune Mold Coffee
*Giblet Soup—Scald and cut up 1 set of giblets—these include the neck, gizzard, liver, and heart of any fowl, put them into a pan with 1 quart stock or water, 1 whole onion stuck with cloves, and the grated rind of 1/2 a lemon. Simmer for 3 hours and strain. Peel and slice 2 onions and fry them in 3 tablespoons melted Crisco when brown, stir in 1 tablespoon flour and fry it brown, add the stock and stir till boiling, put back the giblets, season with salt and pepper, 1 grated carrot and simmer for 30 minutes.
October 22
*Okra Soup Curried Mutton Rice Stewed Celery with Egg Sauce Asparagus Salad Pear Fritters Coffee
*Okra Soup—Cut into pieces 2-1/2 cups okra, slice 1 onion, slice 1 carrot, slice 1 turnip, three tomatoes skinned and sliced, 1 cup beans, 1 can peas, dice 2 stalks celery and chop 3 tablespoons parsley.
Melt 3 tablespoons Crisco in a saucepan, add onion, carrot, turnip, beans, and cook 15 minutes, add okra, celery, and 5 cups water, cook slowly for 1-1/2 hours, add seasoning of salt, pepper and red pepper, tomatoes, corn and peas and simmer for 40 minutes. If too thick, thin with stock. Serve hot.
October 23
*Haricot of Veal Baked Tomatoes Russian Fish Salad Date Souffle Coffee
*Haricot of Veal—Cut 2 pounds fillet of veal into small pieces of uniform shape and size, and fry till a light brown in hot Crisco. Add 2 tablespoons flour blended with 2 tablespoons melted Crisco. Season with salt and pepper, cover with 1 pint stock or water, and let simmer, covered closely, till veal is done and till stock is well cooked away. Take up, arrange in circle on dish, and in center put Lima beans, boiled and reheated in plenty of Crisco.
October 24
Roast Pork, Apple Sauce Browned Parsnips Glazed Sweet Potatoes Porcupine Salad *Black Cap Pudding Coffee
*Black Cap Pudding—Mix 1/4 cup currants, with 3 tablespoons sugar, 1/2 teaspoon salt, 1-1/4 cups flour sifted with 1 teaspoon baking powder, 1/2 teaspoon grated nutmeg, 2 tablespoons Crisco, 2 well beaten eggs, and 2 cupfuls milk, and beat well together. Crisco a pudding mold, sprinkle in some currants, pour in mixture, cover with greased paper and steam for 2 hours. Serve with milk.
October 25
Wild Duck with Mushrooms *Stuffed Egg Plant Apple and Cucumber Salad Almond Pudding Hot Cheese Denises Coffee
*Stuffed Egg Plant—Parboil 1 egg plant and cut in halves. Scrape out some of the inside and chop some cold cooked meat with 2 tomatoes, 1 onion, and 2 green peppers. Then mix with 1 beaten egg, 1 tablespoon Crisco, and salt and pepper to taste. Fill halves with this mixture; sprinkle with breadcrumbs and tiny bits of Crisco, put in baking dish with little stock or water, and bake.
October 26
Mock Pigeon, Espagnole Sauce *Scalloped Pumpkin and Rice Baked Sweet Potatoes Combination Salad Honeycomb Pudding Coffee
*Scalloped Pumpkin and Rice—In Criscoed fireproof dish arrange layer of stewed pumpkin, cover with layer of boiled rice, then layer of white sauce, proceed until ingredients are used. Cover with crumbs, dot with Crisco and bake until browned on top. To cook pumpkin, cut in two, scrape out the interior, pare and cut into small pieces. Steam and cook till tender. Rub through a sieve, add 2 tablespoons Crisco, season with salt, pepper, and paprika.
October 27
Noisettes of Mutton String Beans Latticed Potatoes French Salad *Chestnut Dainty Coffee
*Chestnut Dainty—Boil 1 pound of Italian chestnuts 15 minutes; then remove shells and skins, and put back to boil until tender, with 1 cup of milk and 1 teaspoon Crisco, on the back part of range until soft enough to rub through a sieve. Crisco a mold well and line thickly with pulp, then add layer of apple sauce colored pink with currant jelly; then another layer chestnuts and again a layer of apple sauce. Over this squeeze some lemon juice, and bake in quick oven. Turn, out on platter, and surround with whipped cream, colored with little currant jelly.
October 28
Shrimp Canapes Roast Mutton, Onion Sauce *Celeriac Sweet Potatoes Corn Salad Pumpkin Pie Coffee
*Celeriac—Well wash and peel the celeriac. Cut them in quarters and boil in boiling salted water until quite tender. Drain well and arrange in a hot dish and pour egg sauce over them.
For egg sauce, blend 2 tablespoons Crisco with 2 tablespoons flour, add 1 cup milk and stir till boiling, add seasoning of salt and pepper and boil for 8 minutes, stirring all the time, then add 2 hard-cooked eggs rubbed through a sieve, mix well and serve.
October 29
Cream of Spinach Soup Baked White Fish, Caper Sauce Rice Croquettes String Beans Celery Boiled Dressing *Chestnut Tartlets Coffee
*Chestnut Tartlets—Boil and mash 1 pint chestnuts, add 1/4 cup each creamed Crisco and cream, 1 beaten yolk, 1/4 cup powdered sugar, little salt, and 1 1/2 cups milk. Cover inverted small tartlet tins with Crisco pastry, bake, and fill with mixture, and bake again.
October 30
Brussel Sprout Soup *Rabbit, a la Marengo Parisian Potatoes Braised Celery Lettuce, French Dressing Prune and Rice Meringues Coffee
*Rabbit, a la Marengo—Cut up 1 rabbit into neat joints. Melt 1/2 cup Crisco in saucepan, put in rabbit and fry it quickly till browned, add 2 chopped small onions, and fry for a few minutes, pour off any fat into another pan, add to rabbit 1 cup brown sauce, 2 chopped tomatoes, 8 button mushrooms, seasoning of salt, pepper, and paprika. Put on lid and simmer gently 1 hour. Arrange rabbit on hot dish, put mushrooms in heaps round with thin lemon slices, season gravy and pour it over.
Hallowe'en
October 31
Clear Soup *Braised Duck with Turnips Riced Potatoes Spinach Orange Salad Goblin Cakes Nuts Candies Custard Souffle, Vanilla Sauce Coffee
*Braised Duck with Turnips—Wash and cut 2 carrots, 2 stalks celery, 2 turnips, 1 onion in large pieces, put them in pan on these place 4 slices ham, then 1 duck trussed for roasting, 1 bunch parsley, 2 cups water, dust nutmeg, pepper, and salt. Lay Criscoed paper over top, then lid, and simmer 1 hour or till duck is tender.
Melt 3 tablespoons Crisco in a pan, add 1 dozen small peeled turnips and toss till they are golden color. When duck is cooked, remove strings and skewers. Put on hot dish, and arrange turnips round. Season gravy and strain over duck.
November 1
Irish Stew Baked Rice Lima Beans Macedoine Salad *Chocolate Cream Pie Coffee
*Chocolate Cream Pie—2 squares chocolate, 1/4 cup cornstarch, 1 teaspoon Crisco, 1 pint milk, 2 egg whites, 1/2 cup sugar, 3 egg yolks, 1/4 teaspoon salt, and 1 tablespoon vanilla. Melt chocolate, add sugar, cornstarch, egg yolks, salt, Crisco and milk. Cook in double boiler till thick, stirring constantly; flavor with vanilla. Pour into a baked pie crust shell, cover with meringue made by beating egg whites till stiff and adding 2 tablespoons sugar; brown in oven and serve cold.
November 2
Baked Rolled Fillets of Fish, Bechamel Sauce Cucumber Salad Yeast Rolls *Roast Guinea Chickens, Guava Jelly Rice Croquettes Scalloped Egg Plant Pear and Celery Salad Lemon Sherbet Sponge Cake Coffee
*Roast Guinea Chickens—Put 2 tablespoons Crisco in each of the birds, this prevents them getting dry. Slit 2 slices bacon once or twice then tie over breasts of birds, which should be trussed for roasting. Wrap them in Criscoed paper and bake in a quick oven for 30 minutes, baste well and frequently; for the last 8 minutes remove paper and bacon; sprinkle with a little flour, salt and pepper, baste well, and let brown. Serve on hot dish, garnished with rolls of bacon. Hand with it gravy, bread sauce, and guava jelly.
November 3
Celery Soup *Casserole of Lamb Sweet Pickle Creamed Onions Mashed Potatoes Cabbage Salad Caramel Ice Cream Coffee
*Casserole of Lamb—2-1/2 pounds loin of lamb, 1/2 cup rice, 2 cups good gravy, 1 blade mace, 1/2 cup Crisco, 2 egg yolks, salt and pepper, and a little grated nutmeg. Half roast loin of lamb, and cut it into steaks. Boil rice in boiling salted water for 10 minutes, drain it, and add to it gravy with nutmeg and mace; cook slowly until rice begins to thicken, remove it from fire, stir in Crisco, and when melted add yolks of eggs well beaten; Crisco a casserole well, sprinkle steaks with salt and pepper, dip them in melted Crisco, and lay them in Criscoed dish; pour over gravy that comes from them, add rice and simmer for 1/2 an hour.
November 4
Tomato Soup *Steamed Cod, Parsley Sauce Roast Ribs of Beef, Horseradish Sauce Colcannon Potatoes Charlotte Russe Coffee
*Steamed Cod—Wipe 4 cod steaks dry, and sprinkle with salt, pepper, lemon juice, and melted Crisco on under side; lay on Criscoed platter, put another Criscoed platter over; set on top of saucepan of boiling water, and steam 3/4 of an hour, or until fish begins to leave bones. Serve with parsley sauce.
For parsley sauce. Blend 2 tablespoons Crisco with 2 tablespoons flour in a pan over the fire, add 1 cup milk and stir till boiling, season with salt, pepper and red pepper, and stir and cook for 10 minutes, then add 1 tablespoon chopped parsley, and serve.
November 5
Ham Timbales, Cheese Sauce Paprika Potatoes Spinach Apple and Celery Salad *Cocoanut Pudding Coffee
*Cocoanut Pudding—1 cup scalded milk, 3/4 cup soft breadcrumbs, 1/2 cup grated cocoanut, 2 egg yolks, 1 tablespoon Crisco, 1/2 cup cocoa, 1/2 cup sugar, 1 teaspoon lemon juice, 2 egg whites, and 1/4 teaspoon salt.
Soak bread in scalded milk until soft. Add cocoanut, sugar, cocoa, Crisco, lemon juice and salt; beat well; add yolks eggs beaten, cut and fold in stiffly-beaten whites. Turn into Criscoed pudding dish and bake in moderate oven 30 minutes. Serve hot or cold.
November 6
Roast Duck Egg Plant Croquettes Peppers Stuffed with Rice Canned Pears on Lettuce, with Mayonnaise *Brown Bread Souffle Coffee
*Brown Bread Souffle—Melt 2-1/2 tablespoons Crisco, add 1/2 cup milk, 1/2 cup cream, 2 cups brown breadcrumbs, 1/4 teaspoon salt, and grated rind 1 lemon; let boil 2 minutes, stirring well, remove pan from fire, add 4 tablespoons sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and when cool, beaten yolks 4 eggs. Beat egg whites stiffly and add them lightly. Pour mixture into Criscoed tin, cover with Criscoed paper and steam gently 1 hour. Serve hot with sweet sauce.
November 7
Corned Beef *Cabbage, a la Creme Potatoes Olive Salad Hasty Pudding Cocoanut Cakes Coffee
*Cabbage, a la Creme—Trim and wash 1 cabbage, then boil in boiling salted water, adding 1 peeled onion stuck with 2 cloves. When tender take out onion and drain cabbage. Either chop finely or rub through a sieve. Melt 1 tablespoon Crisco in pan, put in cabbage, stir it well, add 3 tablespoons cream gradually, salt and pepper to taste.
When thoroughly hot, pile in hot dish, and garnish with sippets fried bread or toast.
November 8
Cold Corned Beef Baked Potatoes Pickled Beets Cauliflower Salad Cheese Wafers *Golden Pudding Coffee
*Golden Pudding—Line and ornament small pudding dish with puff pastry. Beat 2 tablespoons Crisco with 4 tablespoons sugar till creamy, add 4 tablespoons cakecrumbs, yolks 3 eggs beaten with 1/2 cup milk, 1/2 teaspoon salt, grated rind and strained juice 2 oranges. Pour into pudding dish, and bake 40 minutes. Whip up egg whites to stiff froth, stir in 3 tablespoons sugar, few drops yellow color, 1 teaspoon orange extract, and pile on top of pudding. Put back in oven to brown.
November 9
Broiled Steak Mashed Potatoes Spinach with Butter Sauce Escarole Salad *Cheese Fondue Coffee
*Cheese Fondue—2 tablespoons flour, 1/2 cup grated cheese, 1 tablespoon Crisco, 2 eggs, salt, pepper and red pepper, and 1/2 cup milk. Melt Crisco, add flour, then milk gradually. Stir till they boil, cool a little, add cheese and yolks and seasonings. Fold in whites stiffly beaten. Pour into a Criscoed souffle tin. Bake 20 minutes in hot oven. Fold a napkin round and serve hot.
November 10
Haddock au Gratin *Venison Cutlets Hashed Browned Potatoes Oyster and Celery Salad Marrons, a la Creme Coffee
*Venison Cutlets—Trim venison cutlets in usual way. Put 4 tablespoons Crisco in saute pan and when hot put in cutlets, seasoned with salt and pepper, fry till brown. Then take out cutlets, put into pan 1/2 tumbler currant jelly to melt, add 2 tablespoons Crisco with 1/2 teaspoon salt, and serve separately with cutlets.
November 11
*Baked Scallops in Shells Chicken Souffle Fried Celery Latticed Potatoes Watercress and Green Pepper Salad Meringues Glaces Coffee
*Baked Scallops in Shells—Take desired quantity of fresh scallops—1 pint or 1 quart, and cook them in little white wine until done. Drain, cut in quarters, and add to them 1/2 their quantity of minced onion fried until tender, but not brown. Moisten with white sauce, season with red pepper and salt, heap high in scallop shells, cover with breadcrumbs moistened in melted Crisco, and brown in hot oven. Garnish with lemon slices and parsley.
November 12
Hamburg Steak Balls Mashed Potatoes Fried Parsnips Apple and Celery Salad *Baked Indian Pudding Coffee
*Baked Indian Pudding—3-1/2 quarts milk, 3 tablespoons cornmeal, 1/2 pint molasses, 3 tablespoons Crisco, 1 teaspoon salt, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Boil 1 quart milk; add to it molasses, Crisco, salt, and spices, and lastly meal stirred smooth with little cold milk; scald whole together, and turn into a well Criscoed baking dish.
When it begins to crust over, stir it all up from bottom, and add 1 pint of cold milk. Repeat process every 1/2 hour, or oftener if pudding browns too fast, till 5 pints are used; then let it bake till done—6 hours in all. Serve hot with sauce of grated or granulated maple sugar stirred into rich cream, and kept very cold till needed.
November 13
Lamb Cutlets Potatoes *Curried Lima Beans Tomato Salad Cheese Fritters Benedictine Jelly Coffee
*Curried Lima Beans—Chop 1 onion finely and fry it for a few minutes in 2 tablespoons Crisco, add 1 tablespoon curry powder, 1 teaspoon salt, 1 teaspoon flour, 1 teaspoon lemon juice, and 1 cup water, allow to cook slowly for 20 minutes, then add 1-1/2 cups cooked lima beans, mix well and serve hot.
November 14
Cream of Tomato Soup *Nut Roast Piquante Sauce Sweet Potatoes Fried Egg Plant Lettuce Salad Baked Quinces Gingerbread Coffee
*Nut Roast—1/2 cup lentils, 1/2 cup shelled roasted peanuts, 1/2 tablespoon Crisco, 1/2 cup toasted breadcrumbs, 1/2 teaspoon salt, 1/2 saltspoon pepper and milk. Soak lentils over night; in morning drain, cover with fresh water and bring to boil. Drain again; and put in fresh water and cook until tender. Drain once more; throw away water and press lentils through colander. Add nuts, either ground or chopped, Crisco, breadcrumbs, seasoning and milk sufficient to make mixture consistency of mush. Put into Criscoed baking dish; bake in moderate oven 1 hour; turn out on heated platter; garnish with parsley or watercress and serve with Piquante sauce.
Vegetarian
November 15
Sweet Potatoes au Gratin Corn, a la Southern *Raisin and Nut Bread Apples Stuffed with Celery Caramel Custards Coffee
*Raisin and Nut Bread—1 egg, 3/4 cup sugar, 1-1/2 cups milk, 1 teaspoon salt, 3 cups flour, 2 teaspoons baking powder, 2 tablespoons Crisco, 1/2 cup raisins, and 1 cup chopped walnut meats. Beat egg with sugar; add sifted flour, baking powder and salt alternately with milk; last add Crisco, melted, and walnuts. Bake in deep pan in slow oven 45 minutes.
November 16
Cream of Corn Soup Roast Turkey, Giblet Sauce Mashed Potatoes Creamed Onions Melon Mangoes Cheese Fingers *Apple Strudel Coffee
*Apple Strudel—Sift 2 cups flour with 1/2 teaspoonful salt and 1 teaspoon sugar. Add gradually 1 cup lukewarm water and knead until dough does not stick to hands. Roll dough as thin as possible on floured board. Place clean tablecloth on table, put rolled out dough on it and pull carefully with fingers to get thin as possible. Mix 4 cups chopped apples with 1 cup sugar, 1 tablespoon cinnamon, 1 cup seeded raisins, and 1 cup currants. Spread over dough, and spread little Crisco over apples. Take cloth in both hands, and roll strudel over and over like roly poly. Roll strudel into Criscoed baking pan and bake in hot oven until brown.
November 17
*Stewed Rabbit Glace Potatoes Baked Onions Jellied Baked Beans Cranberry Bavarian Cream Coffee
*Stewed Rabbit—Melt 4 tablespoons Crisco in saucepan; joint rabbit and fry quickly in Crisco, then fry 1 sliced onion until browned, stir in 2 tablespoons flour and brown flour; now add gradually 2 cups water and stir till smooth, when boiling add salt, pepper, and paprika to taste, and 2 tablespoons chopped parsley; simmer slowly 1-1/2 hours. Dish and strain over gravy.
November 18
Julienne Soup Toast Points Stuffed Hearts Pickles Browned Potatoes Baked Squash *Almond and Apple Pudding Coffee
*Almond and Apple Pudding—Pare and core 6 apples, chop into small pieces and sprinkle with 1/2 cup sugar. Have ready 2 cups breadcrumbs, soaked in 1/2 cup milk to which 1 tablespoon melted Crisco has been added. Beat 2 eggs till light, add to them grating of nutmeg, a pinch of cinnamon and good pinch of salt. Mix apple with soaked breadcrumbs, then eggs, and lastly 2 dozens blanched almonds chopped fine. Thin with 1/2 cup milk, then pour into Criscoed tin and bake. Serve with sweetened cream.
November 19
Spare Ribs Stew Rice Croquettes Waldorf Salad Cheese Biscuits *Cranberry Pudding Coffee
*Cranberry Pudding—Cream 1/2 cup Crisco with 1 cup sugar, add 3 eggs well beaten, 1/2 cup milk, 3-1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon almond extract, then stir in 1-1/2 cups cranberries, turn into Criscoed mold, cover with greased paper and steam 4 hours. Serve with milk.
November 20
Oyster Croquettes *Stuffed Lamb Chops Chestnut Puree Mashed Potatoes Egg Plant Fritters Kumquat and Endive Salad Stewed Figs Coffee
*Stuffed Lamb Chops—Wipe 6 French chops, cut 1-1/2 inches thick. Split meat in halves, cutting to bone. Cook 2-1/2 tablespoons Crisco and 1 tablespoon chopped onion 5 minutes; remove onion, add 1/2 cup chopped mushroom, and cook 5 minutes; add 2 tablespoons flour, 3 tablespoons stock, 1 teaspoon chopped parsley, 1/4 teaspoon salt, and few grains red pepper. Spread mixture between layers of chops, press together lightly, wrap in Criscoed paper cases, and broil 10 minutes. Serve with chestnut puree.
November 21
Baked Boned White Fish Bread Dressing Drawn Butter Sauce Stewed Tomatoes Mashed Potatoes *Date Pudding Coffee
*Date Pudding—Clean, stone, and chop 1 pound dates, add 1 cup English walnut meats, broken in pieces, 1/2 cup flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Beat up 4 egg whites to stiff froth, then fold in 1/2 cup sugar, add beaten egg yolks, 1/2 tablespoon melted Crisco and date mixture. Turn into Criscoed tin and bake in moderate oven 30 minutes. Cut in squares and serve cold with whipped cream.
November 22
*Fried Smelts Sauce Tartare Roast Chicken Creamed Chestnuts Canned Stringless Beans Orange and Romaine Salad Mint Ice Cream Coffee
*Fried Smelts—Clean, trim the fins, and remove gills; wipe very dry, roll in flour, brush over with beaten egg, roll in crumbs and fry in hot Crisco until crisp; drain on soft paper, dish on lace paper in a heap, and garnish with fried parsley, serve with sauce tartare. Smelts make a nice garnish for many fish dishes, the tails drawn through the eyes, dressed as above, and fried.
November 23
Bisque of Clams Boiled Fish Hollandaise Sauce Potatoes Baked Parsnips Celery Salad *Italian Fritters Coffee
*Italian Fritters—1 egg, 1 cup milk, grated rind 1 lemon, 2 tablespoons Crisco, 5 slices stale cake, 1/2 teaspoon powdered cinnamon, sugar and few grains salt. Cake should be about a 1/4 of an inch thick, not less. Cut out into oval or round shapes with cutter. Beat egg, mix with milk, lemon rind, salt, and about 1 teaspoon sugar. Lay slices of cake in this custard until they are soft, but not crumbly; time will depend upon how stale cake is. Heat 1/2 Crisco in frying pan, lift few pieces of cake up carefully and lay them in hot Crisco. Brown 1 side, then turn them over and brown other side also. Add some pieces of Crisco as required. Mix cinnamon with 2 teaspoons sugar and sprinkle some of these over each fritter. Serve with hard sauce.
November 24
Cannelon of Beef Creamed Cabbage Franconia Potatoes Cranberry Salad Cheese Wafers *Baba with Syrup Coffee
*Baba with Syrup—Sift 3 cups flour and 1/2 teaspoon salt into a basin, add 1 yeast cake dissolved in 1/2 cup lukewarm milk; make well in center of flour, pour in 5 beaten eggs, mix with the hand for 5 minutes. Put it into Criscoed basin, spread over with 1/2 cup Crisco, cover and put in warm place until it has risen to twice its original size. Knead until elastic, add 1 tablespoon sugar, 2 tablespoons currants, 2 tablespoons sultana raisins, knead again. Turn into large Criscoed mold. It should not be more than half full. Allow to rise to top of tin, then bake in moderate oven for 30 minutes. Turn out and pour syrup over it. To make syrup, boil 2 cups water with 1/4 cup sugar for 10 minutes, then add 2 tablespoons apricot jam and boil 5 minutes. Strain, add 1 wineglass rum and bring to boiling point.
November 25
Quick Beef Soup Panned Chicken Brown Sauce Curried Rice Creamed Carrots Tomato Salad *Baked Macaroni Pudding Coffee
*Baked Macaroni Pudding—1 pint milk, 4 long sticks macaroni, 1 egg, 2 tablespoons sugar, nutmeg, 1 tablespoon Crisco, and salt to taste.
Bake macaroni into 1/2 inch lengths. Boil milk, shake in macaroni and salt and boil it very slowly for 1/2 an hour, or until quite tender, and keep it well stirred during cooking. Thickly Crisco a pudding dish and beat up egg. Add sugar and Crisco to macaroni, let it cool a little, then pour in egg and mix it well. Grate little nutmeg on top and bake pudding very slowly until top is delicately browned.
November 26
Pea Soup Boiled Tongue Raisin Sauce Rice Balls Stewed Celery Tomato and Cress Salad *Graham Pudding Coffee
*Graham Pudding—Mix 2 cups graham flour, 1/2 teaspoon salt, 2 tablespoons Crisco, 1 teaspoon each cinnamon, ginger, cloves, and nutmeg, 1 cup currants, 1 cup molasses, 1 egg well beaten, 1 cup milk, 2 teaspoons soda dissolved in 1 tablespoon hot water. Pour in Criscoed mold, cover with Criscoed paper and steam 3 hours. Turn out and serve with milk.
November 27
Steak en Casserole Sweet Potato Croquettes Boiled Cauliflower Pear and Grape Salad Cheese Fritters *Pineapple Souffle Coffee
*Pineapple Souffle—Cream 1-1/2 tablespoons each Crisco and flour, add 1 cup canned grated pineapple and juice. Cook 5 minutes, remove from fire, add little salt, 1 tablespoon lemon juice, and 3 beaten egg yolks. Bake in Criscoed dish 20 minutes. Serve with following sauce: Cook 2 tablespoons creamed Crisco in double boiler, add 2 yolks of eggs, 1 at a time, beat, and add 4 tablespoons sugar, 2 tablespoons orange juice, 1 teaspoon lemon juice, and 1/2 cup whipped cream. Serve hot.
November 28
Mock Bisque Soup Mutton Haricot String Beans Fried Parsnips Lettuce and Pepper Salad *Apples with Red Currant Jelly Coffee
*Apples with Red Currant Jelly—6 cooking apples, 4 tablespoons flour, 1 egg, cakecrumbs, apricot jam, 6 glace cherries, red currant jelly, Crisco and syrup. Choose apples as much as possible same size, peel and core them carefully, so as not to break them. Put 1 cup syrup into stewpan or baking tin, put in apples and cook over fire or in oven until nearly done. Baste them occasionally with syrup. Let them get cold, then roll them in flour, brush over with beaten egg, toss in sifted cakecrumbs, and fry in hot Crisco a golden brown. Drain on piece of paper, fill centers with apricot jam, cut out some rounds of red currant jelly, place 1 on top of each apple and a glace cherry on that. Dish up and serve hot or cold. An apricot syrup should be sent to table separately with apples.
November 29
Smoked Salmon Toast *Spiced Venison Black Currant Jelly Creamed Turnips Grilled Sweet Potatoes Escarole Salad Cheese Dressing Peach Gateau Coffee
*Spiced Venison—Rub a piece of venison with salt, pepper, vinegar, cloves, and allspice; then put into baking pan. Pour over 1 cup melted Crisco, add 2 sliced onions, sprig of thyme, 3 sprigs parsley, juice 1 lemon, and 1/2 pint hot water. Cover and bake in hot oven till tender. Sprinkle with flour, add 1 glassful of sherry wine and allow to brown.
Thanksgiving Dinner
November 30
Bisque of Oyster Broiled Smelts Drawn Butter Roast Turkey Cranberry Sauce Mashed Potatoes Stewed Celery Romaine Salad Roquefort Cheese *Hot Pumpkin Pie Orange Ice Coffee
*Hot Pumpkin Pie—Line pie tin with Crisco Pastry. Mix 2 cups steamed and strained pumpkin, with 2 teaspoons Crisco, 1/2 teaspoon salt, 1 cup sugar, 1/2 teaspoon each cinnamon, cloves, mace, allspice, and ginger, grated rind of 1 lemon, 1 cup milk, 1/2 cup cream, 2 well beaten eggs, and pour into prepared pie plate. Bake till firm in moderate oven. Serve hot. As a change, place on the pumpkin pie as it comes out of the oven a layer of halved marshmallows, replace in the oven and let them brown.
December 1
Oyster Bouillon *Baked Beefsteak Fried Beets Baked Potatoes Grapefruit and Endive Salad Nougat Ice Cream Coffee
*Baked Beefsteak—Cut 2 pounds of sirloin, 1/2 inch thick. Mix 1 cup breadcrumbs, 1 tablespoon Crisco, 1 tablespoon chopped parsley, 1/2 tablespoon chopped onion, 1/2 teaspoon each of salt, pepper, and red pepper, 1/2 teaspoon kitchen bouquet, and moisten with stock. Spread this over steak and roll it up, fastening with skewers or tying, and put on rack in roasting pan. Add 1/2 cup stock, and bake 1/2 hour, basting often. Place on hot platter, and pour around it sauce made from 2 tablespoons Crisco and 3 tablespoons flour blended together, with salt and pepper to taste, and 1-1/2 cups beef stock cooked until boiling, then strained and added to 1 tablespoon Worcestershire sauce.
December 2
Baked Pork Spareribs Turnips Mashed Potatoes Celery and Cranberry Salad *Squash Pie Coffee
*Squash Pie—2 cups stewed squash, 1 tablespoon melted Crisco, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 2/3 cup sugar; 1 teaspoon ginger, 2 eggs, and 2 cups milk. Beat eggs until light. Place squash in quart measure, add sugar, Crisco, salt, spice, and then beaten eggs. Stir well and add sufficient milk to make 1 quart of whole mass. Turn into pie tin lined with Crisco pastry and bake slowly for 45 minutes. When done a silver knife when inserted will come out from it clear. Squash pie will become watery if allowed to boil.
December 3
Brown Fricassee of Chicken Cranberry Jelly Sweet Potatoes Boiled Onions Orange and Pineapple Salad *Farina Pudding Coffee
*Farina Pudding—Stir into 3 cups boiling milk 1 cup farina, and cook 10 minutes. Rub together 1 tablespoon Crisco and 2 tablespoons sugar; add yolks of 3 eggs, grated rind of 1 lemon and 25 chopped blanched almonds. Stir this mixture into farina after it is little cooled; lastly add whites of 3 eggs beaten to stiff froth. Steam this pudding in covered mold for 1-1/2 hours. Serve with any sweet pudding sauce.
December 4
Clear Soup with Rice Corn Peas Mashed Potatoes Cold Slaw Plum Pudding Hard Sauce *Individual Mince Pies Cheese Wafers Coffee
*Individual Mince Pies—Roll out Crisco paste 1/8 inch thick, stamp into rounds and line gem pans, place in each 2 teaspoons of mince meat; roll out more pastry rather thicker than first, stamp into rounds size of top of pans, wet edges and cover pies, brush over with beaten egg, sprinkle with sugar, and bake 20 minutes in hot oven.
For mince meat, put into jar 1 pound chopped apples, 1 pound sultana raisins, 1/4 pound chopped figs, 1/2 pound currants, grated rind, strained juice 3 lemons, 1 cup Crisco, 1 teaspoon salt, 1/2 pound chopped almonds, grated rind, strained juice 3 oranges, 2 grated nutmegs, 1/2 cup sherry, 1 cup brandy, 1 ounce mixed spice, 1/2 pound each chopped candied orange and lemon peel, and 2 cups brown sugar. Mix well and keep in well sealed jar.
December 5
*Steamed Clams Roast Ribs of Beef Currant Jelly Rice Croquettes Stewed Tomatoes Apple and Celery Salad Mince Pie Coffee
*Steamed Clams—Wash and scrub clam shells; place in kettle; add water, allowing 1/2 cup water for each peck of clams. Cover kettle and cook until shells open. Serve hot with the following sauce: 3 tablespoons Crisco, 3 tablespoons lemon juice, 4 tablespoons chopped parsley, salt, pepper, and red pepper to taste.
Cream Crisco and add remaining ingredients. Kettle should be removed from range as soon as shells open, otherwise clams will be over-cooked.
December 6
Caviar Canapes Roast Duck *Apple Sauce Canned Beans Mashed Potatoes Tomato Jelly Salad Apple Dumplings Raisins Nuts Coffee
*Apple Sauce—1 pound apples, 2 tablespoons sugar, 2 tablespoons Crisco, 1/2 cup water, and strained juice of 1/2 lemon. Peel, core, and slice apples, put them into saucepan with sugar, Crisco, water, lemon juice, and cook them until tender. Serve with roast duck.
December 7
Stewed Chicken Cream Dressing *Baked Sweet Potatoes Creamed Carrots Onion Salad Indian Pudding Bon Bons Coffee
*Baked Sweet Potatoes—Peel boiled sweet potatoes and cut in slices crosswise. To 2 cups of slices allow 3 tablespoons Crisco, and 2 tablespoons each of sugar and vinegar. Have Crisco hot, lay potatoes in it, sprinkle sugar over top, and pour vinegar over lightly. Bake until a golden brown.
December 8
Lamb Chops Creamed Potatoes Lima Beans Carrot Salad Pineapple Ice Cream Candy *Cocoanut Layer Cake Coffee
*Cocoanut Layer Cake—Beat 1/4 cup Crisco with 1 cup sugar till creamy, add 2 well beaten eggs, 1/4 teaspoon salt, 2-1/2 cups flour sifted with 2 teaspoons baking powder, 1 cup water and 1/2 teaspoon almond extract, mix and divide into Criscoed and floured layer tins. Bake 20 minutes in moderate oven. Use boiled frosting and shredded cocoanut for filling.
December 9
Oysters *Chicken Hot Pot Celery Salad Dried Apricot Shortcake Coffee
*Chicken Hot Pot—Prepare large chicken. Cut into as small pieces as joints allow. Do not remove meats from bones. Boil chicken until nearly tender and keep broth left in kettle when you remove chicken from it. Cut 1 pound of lean, raw ham into small squares. Wash and peel and parboil 8 large potatoes and slice them. Slice 3 medium-sized onions. Put into deep baking dish layer of chicken, layer of ham, layer of potatoes, and layer of onions. Repeat until all are used up; when arranging these layers strew tiny bits of Crisco over them. Pour chicken broth over layers, well seasoned with salt and pepper. Add enough water to almost fill pot. Cover pot, and bake for 1-1/2 hours. Be sure plenty of water is in pot while baking is in progress. When cooked put baked chicken and vegetables in large tureen. Garnish edges with parsley. Sprinkle parsley and sliced cooked carrots over top. Serve with small slice of toast on each plate.
December 10
Cream of Celery Soup Broiled Oysters, a la Francaise Bean Salad Cheese Straws *Fig and Apple Cobbler Coffee
*Fig and Apple Cobbler—Nearly fill Criscoed baking dish with equal amounts of sliced apples and chopped figs, arranging them in layers; add 1 cup water, strained juice 1 lemon and cover with Crisco biscuit dough about 1 inch thick. Place on range, cover tightly with a pan and simmer 30 minutes. Lift cover carefully, make an opening in middle of crust, and pour in another 1/2 cup water, 2 tablespoons Crisco, and 1 cup scraped maple sugar. Sprinkle a little maple sugar over top of pudding before serving it.
December 11
Roast Pork, Apple Sauce Franconia Potatoes Creamed Onions Endive and Grape Salad *Lemon and Apple Tart Coffee
*Lemon and Apple Tart—Line a large pie plate with Crisco pastry. Mix together 2 cups grated apple, grated rind and juice of 1 lemon, 1-1/2 cups sugar, 2 eggs, beaten without separating whites and yolks, 2 tablespoons melted Crisco, 1/2 teaspoon salt and 1 cup thin cream. Turn into plate lined with pastry, wet edge, and put strips of pastry over top of filling. Finish with strip of pastry on edge. Let bake until firm in center.
December 12
Baked Codfish Piquant Beets Baked Potatoes Lettuce and Cheese Salad *Bread Pudding Coffee
*Bread Pudding—4 cups bread cut in dice, 3 tablespoons sultanas, 2 tablespoons chopped candied peel, 3 tablespoons sugar, 1 tablespoon Crisco, rind of 1 lemon, 2 eggs, 1/2 tablespoon lemon juice, 1 cup milk, and 4 lumps of sugar. Put lump sugar in dry saucepan and heat until it turns dark brown. Add milk and stir it over fire until sugar dissolves. Mix bread, cleaned sultanas, chopped peel, sugar, Crisco, grated lemon rind, and colored milk. Beat up eggs and add them with lemon juice. Let mixture stand for 1/2 an hour, or longer, if bread is stale. Have ready Criscoed mold, put in mixture, cover top with piece of Criscoed paper, and steam it for 2 hours. Turn carefully on to hot dish and serve with it any good sweet sauce.
December 13
Chestnut Soup Pork Chops Apple Sauce Potatoes Steamed Squash Lettuce and Pepper Salad *Raisin Roly Poly Coffee
*Raisin Roly Poly—2 cups flour, 2 cups breadcrumbs, 3/4 cup Crisco, 1/2 cup brown sugar, 1/4 pound stoned raisins, 1/4 tablespoon salt, and cold water. Rub Crisco well into flour, breadcrumbs, sugar, salt, and add raisins stoned and halved. Add enough water to mix whole into soft paste. Roll into neat shape. Roll up in floured and scalded pudding cloth, tying ends securely. Put in pan of fast boiling water, and let boil steadily for 3 hours. Take off cloth, and serve pudding on hot dish.
December 14
Corn Chowder Bread Sticks Chicken and Chestnut Salad Stuffed Celery *Raisin Puffs Vanilla Sauce Coffee
*Raisin Puffs—Beat 2 tablespoons Crisco with 1/2 cup sugar till creamy, add 1 beaten egg, 1/4 teaspoon salt, 1/2 cup milk, 1-1/3 cups flour sifted with 2 teaspoons baking powder, 1/2 teaspoon grated nutmeg, and 1 cup chopped raisins. Crisco baking cups and fill half full with mixture and steam for 1 hour.
December 15
Boiled Ham Fried Potatoes Asparagus on Toast Bar-Le-Duc and Cheese Sandwiches *Cocoanut Pie Coffee
*Cocoanut Pie—1 cup chopped cocoanut, 3 eggs, 1 cup cream, 1 cup milk, 2 tablespoons cornstarch, 4 tablespoons cold water, 2 tablespoons Crisco, 6 tablespoons sugar, and some Crisco pastry. Line 2 pie plates with Crisco pastry. Put milk and cream into saucepan, bring to boiling point, add cornstarch mixed with water. Remove saucepan from fire, stir in Crisco. Let stand until perfectly cold. Beat up yolks of eggs and sugar together, then add cocoanut to them. Add this mixture to milk with stiffly beaten whites of eggs. Divide into prepared pie plates and bake in moderate oven for 30 minutes. Serve hot.
December 16
Baked Fish Pudding Galantine of Veal *Pea Croquettes Tomato Sauce Cream Cheese Salad Chocolate Meringues Coffee
*Pea Croquettes—Boil 1 cup dried peas that have been soaked over night, till tender, strain and press through sieve. Fry 1 chopped onion in 1 tablespoon Crisco, add to peas, with 1 tablespoon melted Crisco, 2 tablespoons flour, salt and pepper to taste, 2 beaten eggs, and breadcrumbs to make stiff enough to form into croquettes. Brush over with beaten egg, toss in breadcrumbs, and fry golden brown in hot Crisco. Serve hot with tomato sauce.
December 17
Farina Soup Salmon Loaf Glazed Potatoes Stewed Carrots Cabbage Salad *Pear Croquettes Coffee
*Pear Croquettes—6 halves canned pears, 1/2 cup rice, 2 tablespoons sugar, 2 cups milk, 1 lemon, 1 egg, lady fingers and angelica. Put milk and sugar in saucepan, bring to boil, and then add rice and grated rind of 1 lemon. Stir this over fire until rice is tender and milk absorbed, then turn it on to plate, and put aside to cool. Stand pears on hair sieve until syrup has drained away, then stuff hollow side with boiled rice, shaping it to a dome, so that they look like whole pears. Beat egg on plate, crush lady fingers, and rub them through wire sieve. Dip stuffed pears in egg, and toss in lady finger crumbs. Have ready pan of hot Crisco, fry croquettes in it until a golden brown. Take them up, and drain on paper. Insert small piece of angelica in end of each to represent pear-stalk. Dish up and serve hot.
December 18
Fillets of Flounder Tournedos of Beef *Tomato Croquettes Celery Mayonnaise Orange Tartlets Coffee
*Tomato Croquettes—Cook 1 quart tomatoes until reduced to 2 cups. Add to them 2 cups crumbs, 3 tablespoons melted Crisco, 1/2 teaspoon salt, dust sugar, 1/4 teaspoon pepper, pinch red pepper, and dust of nutmeg. Set away to cool. Shape into croquettes, roll in flour, brush over with beaten egg, toss in crumbs and fry in hot Crisco.
December 19
*Soup Bonne Femme Broiled Lamb Steak with Virginia Ham Stuffed Egg Plant Frontenac Salad Apple Tart Coffee
*Soup Bonne Femme—Wash, dry, and cut up 2 large heads of lettuce, 1 pound sorrel, and 1 pound spinach. Add 3 pints white stock, and simmer, with 1/2 cup Crisco, 2 carrots, and 2 onions, for 1 hour. Blend together 2 tablespoons Crisco, 4 tablespoons flour, and yolks of 2 eggs, thin with 1 cup of boiling milk, and add to broth. Season with salt and pepper, press through sieve, and serve with croutons.
December 20
Lentil Soup Roast Loin of Pork Apple Sauce Potato Balls Artichokes Celery and Pineapple Salad *Sultana Pudding Coffee
*Sultana Pudding—Line shallow dish with plain pastry, put in bottom layer of sultana raisins. Beat 1/2 cup Crisco to a cream with 4 tablespoons sugar, add 2 well beaten eggs, 2 tablespoons milk, 1/2 teaspoon lemon extract, 1/4 teaspoon salt, and 1/2 cup flour. Mix and spread on top of raisins and bake 30 minutes in moderate oven. Serve cold.
December 21
*Scallops Broiled Squab Chickens Braised Endive Potatoes Anna Chiffonade Salad Apricot Custard Coffee
*Scallops—For 1 pint of scallops take 2 tablespoons Crisco. Melt in frying pan, add scallops and 2 minced onions and 1 tablespoon flour with 1 pint liquor from scallops. Cook thoroughly, seasoning with salt and bit of paprika, then add 1/2 cup breadcrumbs and yolks of 4 eggs. Fill small shells with mixture and bake in quick oven, adding, if liked, little grated cheese.
December 22
Petite Marmite Goulash of Veal Saute Potatoes Cauliflower Orange Salad *Cornstarch Souffle Coffee
*Cornstarch Souffle—Bring 1 quart milk and 1 tablespoon Crisco to boiling point; beat 4 tablespoons cornstarch with 1 cup sugar, yolks of 5 eggs together and add to hot milk. Stir and cook 8 minutes then add 1/4 teaspoon salt and 1 teaspoon vanilla extract. Pour into Criscoed fireproof dish. Beat up whites of eggs to stiff froth, then beat in 4 tablespoons sugar, pour over top of pudding and brown lightly in oven.
December 23
*Baked Tripe Mashed Potatoes Stuffed Onions Baked Bean Salad Cheese Balls Stewed Figs Whipped Cream Coffee
*Baked Tripe—Cut tripe into good-sized pieces and spread over them the following stuffing: Mix together 4 tablespoons crumbs, 3 tablespoons Crisco, 1/2 teaspoon salt, dust powdered mace, 1 tablespoon chopped cooked ham, 1 chopped onion, 1 tablespoon chopped parsley, 1/4 teaspoon pepper, dust paprika, and 1 well beaten egg. Roll them up and fasten with wooden toothpicks.
Dredge with flour and spread on each 1 tablespoon Crisco. Bake in hot oven 30 minutes, basting frequently with melted Crisco and hot water. Garnish with lemon slices and pass melted butter.
Vegetarian
December 24
Cream of Tomato Soup Cheese Souffle Graham Rolls Lettuce French Dressing *Eve's Pudding Springerlie Coffee
*Eve's Pudding—Mix together in a basin, 1 cup seeded raisins, 3 tablespoons Crisco, 1/2 teaspoon salt, 2 cups crumbs, 1 cup currants, 8 chopped apples, 1 teaspoon each, cinnamon, cloves, and nutmeg, 1/4 cup milk, and 4 well beaten eggs. Pour into Criscoed mold, cover with greased paper and steam 2 hours. Serve with hot milk.
Christmas Dinner
December 25
Oysters Mangoes Celery Stuffed Olives Tomato Soup Roast Turkey Cranberry Jelly Roast Sweet Potatoes Mashed Turnips Brussels Sprouts Orange and Celery Salad Vanilla Blanc-mange *English Plum Pudding Fruit Coffee
*English Plum Pudding—1 cupful breadcrumbs, 1 cupful flour, 1 cupful brown sugar, 1/2 cupful Crisco, 1 teaspoonful salt, 2 teaspoonfuls baking powder, 1 teaspoonful mixed spices, 3 eggs, 1 cupful milk, 1/2 cupful seeded raisins, 1/2 cupful chopped candied citron peel, 1 cupful currants, 1/2 cupful chopped preserved ginger, 1/4 cupful brandy, 1/2 cupful chopped English walnut meats. Mix flour with breadcrumbs, add Crisco, sugar, salt, baking powder, spices, nuts, fruit, milk, eggs well beaten, and brandy. Pour into Criscoed mold, cover with greased paper and steam steadily for four hours. Turn out and serve with liquid or hard sauce. The brandy may be omitted.
December 26
Stuffed Veal Heart Tomato Sauce Baked Sweet Potatoes Mashed Turnips Lettuce, Apple and Date Salad Cream Cheese on Toasted Crackers *Baked Apples with Custard Coffee
*Baked Apples—Core and peel 8 apples; fill centers with 1/4 cup Crisco creamed with 1/2 cup brown sugar, add 4 tablespoons chopped citron peel, and 1 tablespoon lemon juice mixed together. Mix 2 tablespoons sugar with 1/2 cup water and brush over apples; sprinkle with crumbs browned in hot Crisco; bake for 20 minutes in moderate oven. Serve cold with custard.
December 27
*Terrapin, a la Maryland Saratoga Chips Roasted Capon Oyster Sauce Sweet Potatoes Stewed Celery Apple and Cabbage Salad Hamburg Cream Coffee
*Terrapin, a la Maryland—Put terrapin in kettle, cover with boiling salted water, add 2 slices each carrot and onion, and 1 stalk celery. Cook till meat is tender. Remove from water, cool, draw out nails from feet, cut under shell close to upper shell and remove. Empty upper shell, remove and discard gall bladder, sand bags and thick intestines.
Liver, small intestines are used with meat. Add terrapin meat to 3/4 cup white stock, 2 tablespoons wine; cook slowly until liquor is reduced half. Add liver separated in pieces, 2 yolks of eggs, 1 tablespoon Crisco, salt, pepper, and red pepper to taste, 1 tablespoon flour mixed with 1/2 cup cream, and 1 teaspoon lemon juice. Make hot and just before serving add 1 tablespoon sherry wine. Turn into hot dish and garnish with toast points.
December 28
*Belgian Hare, en Casserole Scalloped Potatoes Braised Celery Pineapple and Celery Salad Lemon Pudding Caramel Sauce Coffee
*Belgian Hare, en Casserole—Separate hare into joints; season with salt, paprika and red pepper, and saute in 1/4 cup Crisco with 2 slices of bacon cut in dice to golden brown. Put hare in casserole with 1 cup hot water and put on cover. Bake 30 minutes, then add 2 tablespoons Crisco rubbed into 2 tablespoons flour, 1 cup water, seasoning to taste, and 1 tablespoon lemon juice. Cook in moderate oven for 3 hours. Send to table without removing cover.
Vegetarian
December 29
Nut Turkey Roast Cranberry Jelly Creamed Onions Baked Potatoes Hubbard Squash Pineapple and Orange Salad *Pastry Fingers Lalla Rookh Coffee
*Pastry Fingers—Sift 1/2 cup pastry flour, 2 cups entire wheat flour, and 1 teaspoon salt into basin, add 3 tablespoons Crisco, and 1/2 cup butter, cut them into flours with knife until finely divided. Then rub in fine with finger tips and make into stiff paste with cold water. Roll out 1/4 inch in thickness, cut in finger shape pieces, lay on Criscoed tins and bake from 7 to 10 minutes in hot oven. Cool, brush over with slightly beaten egg white, and sprinkle with salted pine nuts. Return to oven to brown nut meats.
December 30
Sirloin Steak Glazed Pumpkin Marbled Potatoes Celery Salad Cheese Relish *Boston Pudding Coffee
*Boston Pudding—Cut 1 loaf bread into thin slices and spread with Crisco. Crisco baking dish, put into it layer bread, sprinkle over 1 tablespoon each cinnamon, cloves, ginger, and nutmeg, then a layer seeded raisins, and so on till dish is full. Pour over 1 quart milk sweetened to taste, with 3 well beaten eggs, allow to soak 4 hours, then add 2 cups more milk sweetened to taste. Cover dish and bake in moderate oven 3 hours. Serve with wine sauce.
December 31
Codfish, Delmonico Style Roasted Leg of Lamb *Chestnut Boulettes Baked Potato Strips Watercress and Green Pepper Salad Cherry and Almond Parfait Lady Fingers Coffee
*Chestnut Boulettes—Mix together in a basin 1 cup mashed chestnuts, which have been peeled after cooking in boiling salted water, beat into this 1 tablespoon whipped cream, 1/2 tablespoon Crisco, 1/4 teaspoon salt, 2 egg yolks, 1 tablespoon sugar, 1 teaspoon sherry wine. Cool and fold in beaten egg whites, form into small balls, dip in beaten egg, toss in crumbs and fry in hot Crisco. Drain and serve.
An addition to the Crisco library, "The Whys of Cooking," or Questions Asked and Answered, by Janet McKenzie Hill, of the Boston Cooking School and Editor and Publisher of "American Cookery" is off the press. Illustrated and containing 150 new recipes, it will be a valuable book every woman will appreciate.
We will be glad to send this to any one who will write for it, enclosing five 2-cent stamps.
Address Department C.O. The Procter & Gamble Co. Cincinnati, Ohio.
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