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+*** START OF THE PROJECT GUTENBERG EBOOK 78849 ***
+
+
+
+
+                            Copyright 1922
+
+         The Procter & Gamble Distributing Co. of Canada, Ltd.
+
+                           Hamilton, Canada
+
+
+                       _Price Twenty-Five Cents_
+
+
+
+
+                              A Calendar
+                                 _of_
+                                Dinners
+
+  [Illustration]
+
+                                _with_
+
+                              615 Recipes
+
+                                 _By_
+
+                          MARION HARRIS NEIL
+
+
+
+
+                          _TABLE OF CONTENTS_
+
+
+                                                PAGE
+
+    Introduction                                8
+
+    The Story of Crisco                         9–21
+
+    Things To Remember                         22
+
+    Hints To Young Cooks                       24
+
+    How To Choose Foods                        25–30
+
+    Methods of Cooking                         31–38
+
+    Time Table for Cooking                     39–41
+
+    The Art of Carving                         42–44
+
+    Soups                                      46–50
+
+    Fish                                       51–57
+
+    Meats                                      58–65
+
+    Vegetables                                 66–72
+
+    Salads                                     73–76
+
+    Puddings                                   77–84
+
+    Sandwiches                                 85–87
+
+    Pastries                                   88–95
+
+    Breads                                     96–114
+
+    Cakes                                     115–132
+
+    Vegetarian Dishes                         133–138
+
+    Eggs                                      139–142
+
+    Candies                                   143–147
+
+    Calendar of Dinners                       149–231
+
+
+
+
+                             RECIPE INDEX
+
+
+    A       APPETIZERS
+
+    Lettuce Cocktail, 153
+
+    Onion Cocktail, 161
+
+
+    B       BREADS
+
+    Apple Strudel, 221
+
+    Boston Brown, 98
+
+    Brown Nut, 98
+
+    Coffee, 99
+
+    Coffee, Swedish, 113
+
+    Corn, 100
+
+    Crisco Milk, 101
+
+    Fruit, Yorkshire, 114
+
+    Gluten, 104
+
+    Graham, 102
+
+    Health, 105
+
+    Hominy, 105
+
+    Nut, Steamed, 112
+
+    Raisin and Buttermilk, 109
+
+    Raisin and Nut, 221
+
+    Rolled Oats, 109
+
+    Rye, Swedish, 113
+
+    Savarin, 110
+
+    Southern Spoon, 112
+
+    Water, 114
+
+    Wheat, Entire, 102
+
+
+      Biscuits, Rolls, Etc.
+
+    Baking Powder Biscuit, 97
+
+    Buttermilk Biscuit, 98
+
+    Citron Buns, 99
+
+    Cornmeal Rolls, 100
+
+    Crisco Batter Cakes, 101
+
+    Dessert Biscuit, 101
+
+    Fruit Rolls, 104
+
+    Hot Cross Buns, 106
+
+    Lunch Rolls, 107
+
+    Maryland Beaten Biscuits, 107
+
+    Scones, Cream, 100
+
+    Scones, Oven, 108
+
+    Soda Beaten Biscuit, 111
+
+    Sour Milk Biscuit, 111
+
+    Twin Biscuit, 113
+
+
+       Muffins, Etc.
+
+    Bran Gems, 98
+
+    Columbia Muffins, 100
+
+    Corn Cakes, 194
+
+    Ginger Gems, 104
+
+    Golden Corn Muffins, 105
+
+    Imperial Muffins, 106
+
+    Muffins, 107
+
+    Pop Overs, 198
+
+    Rye Muffins, 110
+
+    Sour Milk Tea Cakes, 112
+
+
+    C       CAKES
+
+    Almond and Citron, 130
+
+    Black Cake with Prune Filling, 119
+
+    Boiling Water, 120
+
+    Butterless-Milkless-Eggless, 120
+
+    Caramel, 121
+
+    Chocolate, 121
+
+    Chocolate, Black, 181
+
+    Cream Puffs, 123
+
+    Cream Puff Balls, 123
+
+    Cushion, 198
+
+    Devil’s Food, 124
+
+    Dominion Apple, 214
+
+    Feather, 210
+
+    Fig, 125
+
+    Flag, 194
+
+    Fruit Cake, Apple Sauce, 119
+
+    Fruit Cake, Crisco, 123
+
+    Fruit Cake, Southern, 132
+
+    Fruit Drops, 103
+
+    Genoa, 185
+
+    Gennoise, 125
+
+    Gingerbread, 125
+
+    Gingerbread, Whole Wheat, 132
+
+    Gold, 126
+
+    Golden Orange, 126
+
+    Hurry Up, 126
+
+    Jam,  207
+
+    Jelly Roll, 129
+
+    Lady Baltimore, 127
+
+    Layer Cake, Cocoanut, 122
+
+    Layer Cake, Cocoanut, 226
+
+    Layer Cake, Coffee, 122
+
+    Layer Cake, Lemon, 127
+
+    Lord Baltimore, 128
+
+    Lunch Cakes, 128
+
+    Marble, 129
+
+    Marmalade, 129
+
+    Mocha, 196
+
+    Pound, 120
+
+    Princess, 205
+
+    Queen Cakes, 215
+
+    Rose Leaf, 131
+
+    Sand, 127
+
+    Shortcake, Oyster, 57
+
+    Shortcake, Peach, 124
+
+    Shortcake, Red Raspberry, 195
+
+    Shortcake, Strawberry, 124
+
+    Shortbread, Scotch, 131
+
+    Seed Cake, Old Fashioned, 130
+
+    Silver Nut, 131
+
+    Simnel, 131
+
+    Sponge, 127
+
+    Tilden, 202
+
+    Walnut, 130
+
+    Wholesome Parkin, 132
+
+
+         CANDIES
+
+    Chocolate Fudge, 144
+
+    Clear Almond Taffy, 144
+
+    Cocoanut Caramels, 144
+
+    Cream Candy, 145
+
+    Crisco Drops, 145
+
+    Crisco Fruit Fudge, 145
+
+    Everton Taffy, 145
+
+    Fig Fudge, 146
+
+    Honey Squares, 146
+
+    Maple Candy, 146
+
+    Molasses Candy, 146
+
+    Peanut Fudge, 147
+
+
+      CHEESE DISHES
+
+    Aigrettes, 197
+
+    Biscuit, 151
+
+    Canapes, 161
+
+    Cheese Balls, 196
+
+    Croutons, 214
+
+    Drops, 194
+
+    Fondue, 219
+
+    Ramekins, 151
+
+
+      COOKIES, WAFERS, Etc.
+
+    Almond Fingers, 211
+
+    Chocolate Wafers, 99
+
+    Chocolate Brownies, 99
+
+    Crisco Brownies, 101
+
+    Filled Cookies, 102
+
+    Fruit Cookies, 103
+
+    Ginger Crisps, 203
+
+    Ginger Snaps, 104
+
+    Jumbles, 97
+
+    Lemon Wafers, 106
+
+    Maple Cookies, 107
+
+    Oatmeal Cookies, 108
+
+    Rose Leaves, 110
+
+    Shortbread,  111
+
+    Spice Cookies, 112
+
+    White Cookies, 114
+
+
+       CROQUETTES
+
+    Bean, 178
+
+    Beef, 193
+
+    Chicken, 195
+
+    Chestnut Boulettes, 231
+
+    Egg, 141
+
+    Pea, 227
+
+    Pear, 227
+
+    Potato, 152
+
+    Potato and Nut, 136
+
+    Salmon, 155
+
+    Tomato, 228
+
+
+    D      DOUGHNUTS
+
+    Honey, 105
+
+    Nut, 108
+
+    Raised, 109
+
+    Rich, 109
+
+
+    E      EGGS
+
+    Caramel Custard, 178
+
+    Creole, 140
+
+    Curried, 140
+
+    Cutlets, 165
+
+    Croquettes, 141
+
+    Eggs with Cucumbers, 141
+
+    Eggs with Tomatoes, 141
+
+    Egg Sandwiches, Fried, 85
+
+    Savory, 142
+
+
+         Omelets
+
+    Apricot, 200
+
+    Baked, 140
+
+    Friar’s, 159
+
+    Kidney, 63
+
+    Spanish, 183
+
+
+    F       FISH, Etc.
+
+    Blue, Baked, 194
+
+    Cassolettes of Fish, 53
+
+    Clams, Scalloped, 183
+
+    Clams, Steamed, 225
+
+    Codfish Balls, 152
+
+    Cod, Boiled, 169
+
+    Cod, Curried, 54
+
+    Cod, Steamed, 218
+
+    Crabs, Dressed, 53
+
+    Fish, Fried, 56
+
+    Fish, Fried, 198
+
+    Fish Pudding, 55
+
+    Flounder, a la Creme, 54
+
+    Flounder, a la Turque, 55
+
+    Gateau of Fish, 56
+
+    Halibut, Baked, 52
+
+    Halibut, Grilled with Parmesan, 214
+
+    Halibut, a la Poulette, 166
+
+    Halibut Ramekins, 192
+
+    Halibut Turbans, 154
+
+    Lobster, Broiled, 171
+
+    Lobster, Fried with Horseradish Sauce, 56
+
+    Lobster Newburg, 175
+
+    Mackerel, Broiled Spanish, 167
+
+    Mackerel, a la Claudine, 175
+
+    Mackerel, Cold Vinaigrette, 184
+
+    Oysters, Fried, 171
+
+    Oyster Shortcake, 57
+
+    Salmon, Baked with Colbert Sauce, 52
+
+    Salmon, Boiled, 167
+
+    Salmon Croquettes, 155
+
+    Salmon Mold, 57
+
+    Salmon, Planked, 189
+
+    Sardine Canapes, 167
+
+    Shad, Baked, 53
+
+    Shad, Planked, 170
+
+    Scallops, 228
+
+    Scallops, Baked in Shells, 220
+
+    Smelts, Broiled, 214
+
+    Smelts, Fried, 222
+
+    Smelts, Planked, 207
+
+    Terrapin, a la Maryland, 230
+
+    Trout, Baked, 190
+
+
+       FRITTERS, GRIDDLE
+         CAKES, Etc.
+
+    Apple Fritters, 78
+
+    Apricot Fritters, 172
+
+    Anchovy Fritters, 157
+
+    Carrot Fritters, 175
+
+    Corn Fritters, 68
+
+    Crisco Battercakes, 101
+
+    French Pancake, 199
+
+    Fried Cornmeal Nut Cakes, 102
+
+    Fried Cakes with Apple Sauce, 103
+
+    Fruit Pancake, 195
+
+    Italian Fritters, 222
+
+    Salsify Fritters, 160
+
+    Sour Milk Griddle Cakes, 111
+
+    Strawberry Fritters, 187
+
+    Waffles, 113
+
+
+           FRUITS
+
+    Apples with Red Currant Jelly, 224
+
+    Apple Sauce, 225
+
+    Baked Apples, 229
+
+    Baked Bananas, 181
+
+    Devilled Bananas, 134
+
+
+    M       MEATS
+
+    Beef, a la Mode, 191
+
+    Beef, Braised Fillet, 158
+
+    Beef Croquettes, 193
+
+    Beef Collope, 59
+
+    Beef, Chipped in Cream, 183
+
+    Beef, Fillet, 205
+
+    Beef Loaf, 151
+
+    Beef Loaf, 186
+
+    Beef Olives, 200
+
+    Beef Steak Pudding, 205
+
+    Beef Steak and Kidney Pie, 151
+
+    Beef Tournedos with Olives, 191
+
+    Bobotee, 182
+
+    Brains, Baked, 189
+
+    Calf’s Head Vinaigrette, 161
+
+    Chops, Breaded, 166
+
+    Ham, Baked, 209
+
+    Hearts, Baked Stuffed, 164
+
+    Indian Dry Curry, 213
+
+    Kidneys, Broiled with Green Peppers, 162
+
+    Kidney Omelet, 63
+
+    Lamb, Casserole, 218
+
+    Lamb Chops, Broiled, 168
+
+    Lamb Chops, Stuffed, 221
+
+    Lamb, Crown, with Peas, 180
+
+    Lamb, Fricassee with Dumplings, 197
+
+    Lamb, Leg, Boiled Stuffed, 186
+
+    Lamb, Salmi, 189
+
+    Lamb, Spring, Steak, a la Minute, 173
+
+    Lamb, Tournedos, 198
+
+    Liver, Baked and Bacon, 201
+
+    Liver, Stewed with Mushrooms, 206
+
+    Mutton, Braised Loin, 60
+
+    Mutton, Braised with Mushrooms, 157
+
+    Mutton, Boiled, 204
+
+    Mutton Cutlets, 152
+
+    Mutton, a la Soubise, 168
+
+    Meat Cakes, 63
+
+    Ox Tongue, Braised, 176
+
+    Ox Tongue, Curried, 61
+
+    Roast, with Spaghetti, 64
+
+    Roast, Pot, with Tomato, 181
+
+    Shepherd’s Pie, 210
+
+    Steak, Beef, Baked, 224
+
+    Steak, Flank, Stuffed, 200
+
+    Steak, Porterhouse, 208
+
+    Steak, Round with Macaroni, 63
+
+    Steak, Swiss, 199
+
+    Steak, Sirloin with Fried Apples, 65
+
+    Stew, Irish, 156
+
+    Sweet Breads, 183
+
+    Sweet Breads, Fried, 62
+
+    Sweet Breads with Mushroom Puree, 173
+
+    Tripe, Baked, 229
+
+    Tripe, Fricasseed, 197
+
+    Toad in the Hole, 163
+
+    Veal, Blanquette, 197
+
+    Veal, Braised Fillet, 169
+
+    Veal Chops, 196
+
+    Veal Cutlets, Breaded, 193
+
+    Veal Goulash, 159
+
+    Veal Haricot, 216
+
+    Veal and Ham Pie, 165
+
+    Veal Loaf, 180
+
+    Veal Pot Pie, 172
+
+    Venison, Cutlets, 220
+
+    Venison, Spiced, 224
+
+
+          Chicken
+
+    Casserole, 60
+
+    Country Club, 201
+
+    Croquettes, 195
+
+    Curried, 192
+
+    Fried,  61
+
+    Fried, Mexican Style, 62
+
+    Fried, Swiss Style, 213
+
+    Fricassee, Brown, 153
+
+    Grilled, 178
+
+    Hot Pot, 226
+
+    Impanada, 208
+
+    A la King, 178
+
+    Pie, 171
+
+    Planked, 158
+
+    Planked, 199
+
+    Roast Stuffed, 150
+
+    Stewed, 175
+
+    Stewed with Olives, 168
+
+    Souffle, 163
+
+    Supreme, 160
+
+    A la Tartare, 60
+
+
+       Other Fowls
+
+    Duck, Braised with Turnips, 217
+
+    Duckling, Roast, 187
+
+    Fowl, Roast with Chestnuts and Mushrooms, 202
+
+    Fowl, Pilau, 211
+
+    Guinea Hen, Roasted, 168
+
+    Guinea, Roast Chicken, 218
+
+    Pigeons, Fried, 169
+
+    Squab, Stewed, 208
+
+    Turkey, Roast, 64
+
+
+       Hare and Rabbit
+
+    Belgian en Casserole, 230
+
+    Jugged, 149
+
+    A la Marengo, 217
+
+    Roast, 152
+
+    Stewed, 221
+
+
+    P      PASTRIES
+
+    Cornstarch Pastry, 90
+
+    Crisco, Plain, 90
+
+    Crisco, New, 90
+
+    Flake No. 1, 91
+
+    Flake No. 2, 92
+
+    Dominion, 93
+
+    Hot Water, 93
+
+    Puff, 92
+
+    Puff, Rough, 93
+
+    Sugar for Tartlets, 94
+
+    Tip Top, 90
+
+
+      Cobblers and Dumplings
+
+    Apple Dumplings, 78
+
+    Fig and Apple Cobbler, 226
+
+    Peach Cobbler, 204
+
+
+         Pies
+
+    Almond Layer, 91
+
+    Apple, 166
+
+    Apple, 215
+
+    Beef Steak and Kidney, 151
+
+    Blueberry, 200
+
+    Butterscotch, 94
+
+    Cherry, 188
+
+    Chicken, 171
+
+    Chocolate Cream, 218
+
+    Cocoanut, 227
+
+    Cream, 181
+
+    Double, 91
+
+    Mince, 225
+
+    Orange, 212
+
+    Pumpkin, 223
+
+    Rhubarb Custard, 94
+
+    Shepherd’s, 210
+
+    Squash, 224
+
+    Veal and Ham, 165
+
+    Veal Pot, 172
+
+    Washington, 162
+
+
+      Tarts, Etc.
+
+    Apple, 160
+
+    Apricot, 95
+
+    Bakewell, 95
+
+    Bartemian, 95
+
+    Chestnut, 217
+
+    Currant, 94
+
+    Fruit, 182
+
+    Dominion, 135
+
+    Lemon and Apple, 226
+
+    Maids of Honor, 190
+
+    Pastry Fingers, 230
+
+    Peach Delights, 82
+
+    Puffs, Orange, 213
+
+    Puffs, Raisin, 227
+
+    Roly Poly, Cherry, 189
+
+    Roly Poly, Raisin, 227
+
+    Rhubarb Fanchonettes, 192
+
+    Windsor, 201
+
+
+        PUDDINGS
+
+    Almond, 192
+
+    Almond and Apple, 221
+
+    Amber, 210
+
+    Apple, Charlotte, 212
+
+    Apricot, 196
+
+    Baba with Syrup, 222
+
+    Baked Indian, 220
+
+    Beef Steak, 205
+
+    Black Cap, 216
+
+    Boston, 230
+
+    Bird’s Nest, 165
+
+    Bread, 226
+
+    Bread, with Cherries, 210
+
+    Cabinet, 156
+
+    Canned Corn, 179
+
+    Caramel Bread, 79
+
+    Caramel Rice, 79
+
+    Carrot, 79
+
+    Cherry Blanc-Mange, 199
+
+    Chestnut Dainty, 217
+
+    Chocolate, 202
+
+    Chocolate Bread, 188
+
+    Chocolate Jelly, 80
+
+    Chocolate with Macaroons, 209
+
+    Coburg, 159
+
+    Cocoanut, 219
+
+    Conservative, 211
+
+    Cottage, 80
+
+    Countess, 204
+
+    Cranberry, 221
+
+    Cup, 192
+
+    Date, 222
+
+    Eve’s, 229
+
+    Farina, 225
+
+    Fish, 55
+
+    Golden, 219
+
+    Graham, 223
+
+    Graham, Steamed, 166
+
+    St Leonard’s, 204
+
+    Macaroon, 201
+
+    Macaroni, Baked, 223
+
+    Molasses Sponge, 81
+
+    Monica, 81
+
+    Noodle, 81
+
+    Nut, 211
+
+    Peach, 199
+
+    Pineapple, 82
+
+    Plum, English, 229
+
+    Plum, Mrs. Vaughn’s, 82
+
+    Raisin, 163
+
+    Raisin Batter, 213
+
+    Raspberry Batter, 191
+
+    Rhubarb, 137
+
+    Rhubarb, Baked, 78
+
+    Rice, 83
+
+    Rice, Ground, 193
+
+    Snow Balls, 197
+
+    Snow Balls, Fruit, 158
+
+    Snow Pudding, with Custard, 206
+
+    Sultana, 228
+
+    Swiss, 177
+
+    Walnut, 83
+
+    Woodford, 83
+
+
+        Souffles
+
+    Brown Bread, 219
+
+    Cherry, 195
+
+    Cornstarch, 228
+
+    Date, 158
+
+    Pineapple, 223
+
+    Rice, 172
+
+    Snow, 193
+
+    Squash, 201
+
+    Vegetable, 136
+
+    Vegetable, 212
+
+
+    S       SALADS
+
+    Apple, Celery and Nut, 74
+
+    Asparagus, 74
+
+    Cabbage, 163
+
+    Carrot, 186
+
+    Celery and Almond, 74
+
+    Cheese, 206
+
+    Cream Cheese and Pimiento, 154
+
+    Daisy, 179
+
+    Fruit, 75
+
+    Grapefruit, 155
+
+    Hungarian, 187
+
+    Orange, 150
+
+    Orange and Tomato, 75
+
+    Pear and Pimiento, 189
+
+    Potato and Nut, 75
+
+    Potato and Pimiento, 76
+
+    Shrimp, 76
+
+    Waldorf, 159
+
+    Watercress, 190
+
+
+        SANDWICHES
+
+    Egg and Anchovy, 85
+
+    Fried Egg, 85
+
+    Hot Cheese, 211
+
+    Hudson, 86
+
+    Pimiento Cheese,  86
+
+    Rice, 86
+
+    Sardine, 87
+
+    Tomato, 87
+
+    Tomato and Horseradish, 87
+
+
+        SOUPS, Etc.
+
+    Artichoke, 157
+
+    Asparagus, 47
+
+    Bean, Black, 149
+
+    Bonne Femme, 228
+
+    Cauliflower, 206
+
+    Cheese, 48
+
+    Chestnut, 207
+
+    Crab, 187
+
+    Fish, 48
+
+    Giblet, 216
+
+    Hollandaise, 174
+
+    Hotch Potch, 180
+
+    Kidney, 176
+
+    Lentil, 49
+
+    Mulligatawney, 161
+
+    Oxtail, 164
+
+    Okra, 216
+
+    Pepper Pot, 179
+
+    Pilau a la Turque, 198
+
+    Potato, 175
+
+    Princess, 168
+
+    Red Pottage, 173
+
+    Rice (Thick), 50
+
+    Scotch Broth, 164
+
+    Spring, 182
+
+    Turnip, 185
+
+    Turtle, Mock, 176
+
+    Verte, 50
+
+    White, 172
+
+
+       Bisque
+
+    Clam, 167
+
+    Lobster, 49
+
+    Lobster, 150
+
+    Oyster, 209
+
+
+       Chowder
+
+    Clam, 206
+
+    Corn, 173
+
+    Fish, 185
+
+
+      Cream Soups
+
+    Corn, a la Creole, 213
+
+    Cucumber, 190
+
+    Lettuce, 154
+
+    Tomato, 48
+
+
+        Puree
+
+    Indienne, 185
+
+    Norfolk, 49
+
+    Peanut, 214
+
+    Tapioca, 165
+
+
+       VEGETABLES
+
+    Artichokes, 215
+
+    Artichokes, Jerusalem, 69
+
+    Asparagus Loaf, 177
+
+    Asparagus, Italian Style, 209
+
+    Asparagus, Plain, 187
+
+    Beans, 190
+
+    Beans, Baked, 200
+
+    Bean Croquettes, 178
+
+    Beans, Lima, Curried, 220
+
+    Beans, String, 188
+
+    Beets, Buttered, 208
+
+    Beets, Creamed, 177
+
+    Beets, New,  203
+
+    Beets, Stuffed, 71
+
+    Brussels Sprouts with Crisco, 67
+
+    Cabbage, a la Creme, 219
+
+    Cabbage, German Sour, 179
+
+    Cabbage, Ladies’, 154
+
+    Carrot Fritters, 175
+
+    Carrots, Glazed, 188
+
+    Carrots, a la Poulette, 203
+
+    Carrots, Viennese, 72
+
+    Celeriac, 217
+
+    Colcannon, 67
+
+    Corn Creole, 207
+
+    Corn Fritters, 68
+
+    Corn Okra and Tomatoes, 68
+
+    Cauliflower, 207
+
+    Cauliflower, Curried, 68
+
+    Cauliflower, au Gratin, 155
+
+    Cauliflower, Fried, 208
+
+    Egg Plant, en Casserole, 69
+
+    Eggplant, Fried, 205
+
+    Eggplant, Stuffed, 71
+
+    Eggplant, Stuffed, 216
+
+    Kohl Rabi, Creamed, 203
+
+    Lentils and Rice, 67
+
+    Lentils, Savory, 70
+
+    Lettuce, Stewed, 162
+
+    Mushrooms au Gratin, 70
+
+    Mushrooms Cooked Under Glass Bells, 154
+
+    Mushrooms, Grilled, 164
+
+    Onions, Stewed, 202
+
+    Onions, Stuffed, 207
+
+    Onions, Stuffed with Nuts, 184
+
+    Parsnips, Baked, 67
+
+    Parsley, Fried, 69
+
+    Peas, 186
+
+    Peas, Green, a la Maitre d’Hotel, 69
+
+    Peppers, Stuffed Green, 162
+
+    Potatoes, Anna, 184
+
+    Potatoes, Chantilly, 203
+
+    Potatoes, Creamed au Gratin, 68
+
+    Potato Croquettes, 152
+
+    Potatoes, Princess, 170
+
+    Potatoes, Franconia, 157
+
+    Potatoes, French Fried, 180
+
+    Potatoes, Grilled, 215
+
+    Potatoes, Hashed Brown, 203
+
+    Potatoes, New a la France, 70
+
+    Potato Pone, 70
+
+    Potato Puffs, 174
+
+    Potatoes, Savory, 215
+
+    Potato Souffle Canadian Style, 181
+
+    Potatoes, Stuffed, 71
+
+    Potatoes, Stuffed, 186
+
+    Potatoes, Sweet, Baked, 225
+
+    Potatoes, Sweet Candied, 153
+
+    Potatoes, Sweet Southern Style, 209
+
+    Scalloped Pumpkin and Rice, 216
+
+    Slaw, Cold, 210
+
+    Spinach, a la Creme, 166
+
+    Spinach, Martha, 184
+
+    Squash, Souffled, 201
+
+    Squash, Summer, 194
+
+    Succotash, 204
+
+    Tomatoes, Baked Stuffed, 208
+
+    Tomato Croquettes, 228
+
+    Tomatoes, Escalloped, 153
+
+    Tomatoes, Grilled, 174
+
+    Tomatoes, Stewed, 150
+
+    Turnips, Creamed, 170
+
+    Turnips, Mashed, 202
+
+    Vegetable Souffle, 212
+
+
+       VEGETARIAN DISHES
+
+    Asparagus Loaf, 177
+
+    Bananas, Devilled, 134
+
+    Bean Cutlets, 133
+
+    Cauliflower Snow, 134
+
+    Craigie Toast, 134
+
+    Croquettes Marchette, 135
+
+    Duck, Mock, 210
+
+    Goose, Mock, 174
+
+    Mincemeat, Lemon, 134
+
+    Nut Loaf, 212
+
+    Nut and Macaroni Savory, 136
+
+    Nut Roast, 220
+
+    Potato and Nut Croquettes, 136
+
+    Potato Sausage, 136
+
+    Potato Sefton, 137
+
+    Rice a la Maigre, 137
+
+    Rice, Spanish, 137
+
+    Timbale, Molds, 138
+
+    Veal Roast, Mock, 162
+
+    Vegetable Souffle, Mixed, 136
+
+    Vegetable Pie, 138
+
+
+        MISCELLANEOUS
+
+    Bombay Toast, 160
+
+    Croutes, a la Marie, 156
+
+    Croutes, a la Rosamonde, 156
+
+    Macaroni a l’Italienne, 182
+
+    Risotto, 155
+
+
+   “_Man’s most important food, fat._”
+
+   “_Those who say--‘The old fashioned things are good enough for
+   us.’_”
+
+   “_The difference between substitute and primary._”
+
+   “_That ‘Lardy’ taste._”
+
+   “_Fry fish, then onions, then potatoes in the same Crisco._”
+
+   “_We all eat raw fats._”
+
+   “_A woman can throw out more with a teaspoon than a man can
+   bring home in a wagon._”
+
+   “_Hidden flavors._”
+
+   “_Keeping parlor and kitchen strangers._”
+
+   “_Kosher._”
+
+   “_Recipes tested by Domestic Scientists._”
+
+
+
+
+                            _INTRODUCTION_
+
+
+The word “fat” is one of the most interesting in food chemistry. It is
+the great energy producer. John C. Olsen, A. M., Ph. D., in his book,
+“Pure Food,” states that fats furnish half the total energy obtained by
+human beings from their food. The three _primary_, solid cooking
+fats today are:
+
+  [Illustration: _Butter_]
+
+  [Illustration: _Lard_]
+
+  [Illustration: _Crisco_]
+
+There are numbers of substitutes for these, such as butterine,
+oleomargarine and “lard compounds.”
+
+The following pages contain a story of unusual interest to _you_.
+For you _eat_.
+
+
+
+
+                         _The Story of Crisco_
+
+
+The culinary world is revising its entire cook book on account of the
+advent of Crisco, a new and altogether different cooking fat.
+
+Many wonder that any product could gain the favor of cooking experts so
+quickly. A few months after the first package was marketed, practically
+every grocer of the better class in the United States was supplying
+women with the new product.
+
+This was largely because four classes of
+people--housewives--chefs--doctors--dietitians--were glad to be shown a
+product which at once would make for more _digestible_ foods, more
+_economical_ foods, and better _tasting_ foods.
+
+
+                          Cooking and History
+
+Cooking methods have undergone a marked change during the past few
+years. The nation’s food is becoming more and more wholesome as a
+result of different discoveries, new sources of supply, and the
+intelligent weighing of values. Domestic Science is better understood
+and more appreciated.
+
+People of the present century are fairer to their stomachs, realizing
+that their health largely depends upon this faithful and long-suffering
+servant. Digestion and disposition sound much the same, but a good
+disposition often is wrecked by a poor digestion.
+
+America has been termed a country of dyspeptics. It is being changed to
+a land of healthy eaters, consequently happier individuals. Every agent
+responsible for this national digestive improvement must be gratefully
+recognized.
+
+It seems strange to many that there can be anything _better_ than
+butter for cooking, or of greater utility than lard, and the advent of
+Crisco has been a shock to the older generation, born in an age less
+progressive than our own, and prone to contend that the old fashioned
+things are good enough.
+
+But these good folk, when convinced, are the greatest enthusiasts.
+Grandmother was glad to give up the fatiguing spinning wheel. So the
+modern woman is glad to stop cooking with expensive butter, animal lard
+and their inadequate substitutes.
+
+And so, the nation’s cook book has been hauled out and is being
+revised. Upon thousands of pages, the words “lard” and “butter” have
+been crossed out and the word “Crisco” written in their place.
+
+
+                          A Need Anticipated
+
+Great foresight was shown in the making of Crisco.
+
+The quality, as well as the quantity, of lard was diminishing steadily
+in the face of a growing population. Prices were rising. “The
+high-cost-of-living” was an oft-repeated phrase. Also, our country was
+outgrowing its supply of butter. What was needed, therefore, was not a
+_substitute_, but something _better_ than these fats, some
+product which not only would accomplish as much in cookery, but _a
+great deal more_.
+
+When, therefore, Crisco was perfected, and it was shown that here
+finally was an altogether _new_ and _better_ fat, cookery
+experts were quick to show their appreciation.
+
+In reading the following pages, think of Crisco as a _primary_
+cooking fat or shortening with even more individuality (because it does
+greater things), than all others.
+
+
+                    Man’s Most Important Food, Fat
+
+No other food supplies our bodies with the _drive_, the vigor,
+which fat gives. No other food has been given so little study in
+proportion to its importance.
+
+Here are interesting facts, yet few housewives are acquainted with
+them:
+
+Fat contains more than twice the amount of energy-yielding power or
+calorific value of proteids or carbohydrates. One half our physical
+energy is from the fat we eat in different forms. The excellent book,
+“Food and Cookery for the Sick and Convalescent,” by Fannie Merritt
+Farmer, states, “In the diet of children at least, a deficiency of fat
+cannot be replaced by an excess of carbohydrates; and that fat seems
+to play some part in the formation of young tissues which cannot be
+undertaken by _any other constituent of food_....”
+
+The book entitled “The Chemistry of Cooking and Cleaning,” by the two
+authorities, Ellen H. Richards and S. Maria Elliott, states that the
+diet of school children should be regulated carefully with the fat
+supply in view. Girls, especially, show at times a dislike for fat. It
+therefore is necessary that the fat which supplies their growing bodies
+with energy should be in the purest and most inviting form and should
+be one that their digestions _welcome_, rather than repel.
+
+  [Illustration]
+
+The first step in the digestion of fat is its melting. Crisco melts
+at a lower degree of heat than body temperature. Because of its low
+melting point, thus allowing the digestive juices to mix with it, and
+because of its vegetable origin and its purity, Crisco is the easiest
+of all cooking fats to digest.
+
+When a fat smokes in frying, it “breaks down,” that is, its chemical
+composition is changed; part of its altered composition becomes a
+non-digestible and irritating substance. The best fat for digestion
+is one which does _not_ decompose or break down at frying
+temperature. Crisco does not break down until a degree of heat is
+reached _above_ the frying point. In other words, Crisco does not
+break down at all in normal frying, because it is not necessary to
+have it “smoking hot” for frying. No part of it, therefore, has been
+transformed in cooking into an irritant. That is one reason why the
+stomach welcomes Crisco and carries forward its digestion with ease.
+
+
+                       Working Towards an Ideal
+
+A part of the preliminary work done in connection with the development
+of Crisco, described in these pages, consisted of the study of the
+older cooking fats. The objectionable features of each were considered.
+The good was weighed against the bad. The strength and weakness of each
+was determined. Thus was found what the ideal fat should possess, and
+what it should _not_ possess. It must have every good quality and
+no bad one.
+
+After years of study, a process was discovered which made possible the
+ideal fat.
+
+The process involved the changing of the composition of vegetable food
+oils and the making of the richest fat or solid _cream_.
+
+The Crisco Process at the first stage of its development gave, at
+least, the basis of the ideal fat; namely, a pure _vegetable_
+product, differing from all others in that absolutely no animal fat had
+to be added to the vegetable oil to produce the proper stiffness. This
+was but one of the many distinctive advantages sought and found.
+
+
+                      Not Marketed Until Perfect
+
+It also solved the problem of eliminating certain objectionable
+features of fats in general, such as rancidity, color, odor, smoking
+properties when heated. These weaknesses, therefore, were not a part of
+this new fat, which it would seem was the parent of the Ideal.
+
+Then after four years of severe tests, after each weakness was replaced
+with strength the Government was given this fat to analyze and
+classify. The report was that it answered to none of the tests for fats
+already existing.
+
+
+                             A Primary Fat
+
+It was neither a butter, a “compound” nor a “substitute,” but _an
+entirely new product_. A _primary_ fat.
+
+In 1911 it was named Crisco and placed upon the market.
+
+Today you buy this rich, wholesome cream of nutritious food oils in
+sanitary tins. The “Crisco Process” alone can produce this creamy white
+fat. No one else can manufacture Crisco, because no one else holds the
+secret of Crisco and because they would have no legal right to make it.
+Crisco is Crisco, and nothing else.
+
+
+                          Finally Economical
+
+At first, it looked very much as if Crisco must be a high-priced
+product. It cost its discoverers many thousands of dollars before ever
+a package reached the consumer’s kitchen.
+
+Crisco was not offered for sale as a _substitute_, or for
+housewives to buy only to save money. The chief point emphasized
+was, that Crisco was a richer, more wholesome food fat for cooking.
+Naturally, therefore, it was good news to all when Crisco was found
+also to be more economical.
+
+Crisco is more economical than lard in another way. It makes richer
+pastry than lard, and one-fifth less can be used. Furthermore it can
+be used over and over again in frying all manner of foods, and because
+foods absorbs so little, Crisco is in reality more economical even than
+lard of _mediocre_ quality. The _price_ of Crisco is lower
+than the average price of the best pail lard throughout the year.
+
+
+                         Crisco’s Manufacture
+
+  [Illustration: COOLING IN A ROOM WITH GLASS WALLS]
+
+It would be difficult to imagine surroundings more appetizing than
+those in which Crisco is manufactured. It is made in a building devoted
+exclusively to the manufacture of this one product. In sparkling bright
+rooms, cleanly uniformed employees make and pack Crisco.
+
+  [Illustration: FILLING BY MACHINERY]
+
+The floors are of a special tile composition; the walls are of white
+glazed tile, which are washed regularly. White enamel covers metal
+surfaces where nickel plating cannot be used. Sterilized machines
+handle the oil and the finished product. No hand touches Crisco until
+in your own kitchen the sanitary can is opened, disclosing the smooth
+richness, the creamlike, appetizing consistency of the product.
+
+  [Illustration: AUTOMATIC LABELING]
+
+
+             The Banishment of That “Lardy” Taste in Foods
+
+It was the earnest aim of the makers of Crisco to produce a strictly
+_vegetable_ product without adding a hard, and consequently
+indigestible animal fat. There is today a pronounced partiality from
+a health standpoint to a vegetable fat, and the lardy, greasy taste
+of food resulting from the use of animal fat never has been in such
+disfavor as during the past few years.
+
+So Crisco is absolutely _all_ vegetable. No stearine, animal or
+vegetable, is added. It possesses no taste nor odor save the delightful
+and characteristic aroma which identifies Crisco, and is suggestive of
+its purity.
+
+
+                 Explanation of “Hidden” Food Flavors
+
+  [Illustration]
+
+When the dainty shadings of taste are over-shadowed by a “lardy”
+flavor, the _true_ taste of the food itself is lost. We miss the
+“hidden” or _natural_ taste of the food. Crisco has a peculiar
+power of bringing out the very best in food flavors. Even the simplest
+foods are allowed a delicacy of flavor.
+
+  [Illustration]
+
+Take ginger bread for example: The real _ginger_ taste is there.
+The true _molasses_ and spice flavors are brought out.
+
+Or just plain, every-day fried potatoes; many never knew what the real
+_potato_ taste was before eating potatoes fried in Crisco.
+
+Fried chicken has a newness of taste not known before.
+
+New users of Crisco should try these simple foods first and later take
+up the preparation of more elaborate dishes.
+
+
+                         Butter, Ever Popular
+
+For seasoning in cooking, the use of butter ever will be largely a
+matter of taste. Some people have a partiality for the “butter flavor,”
+which after all is largely the salt mixed with the fat. Close your
+eyes and eat some fresh unsalted butter; note that it is practically
+tasteless.
+
+  [Illustration]
+
+Crisco contains richer food elements than butter. As Crisco is richer,
+containing no moisture, one-fifth or one-fourth less can be used in
+each recipe.
+
+Crisco always is uniform because it is a manufactured fat where quality
+and purity can be controlled. It works perfectly into any dough, making
+the crust or loaf even textured. It keeps sweet and pure indefinitely
+in the ordinary room temperature.
+
+
+              Keep Your Parlor and Your Kitchen Strangers
+
+Kitchen odors are out of place in the parlor. When frying with
+Crisco, as before explained, it is not necessary to heat the fat to
+_smoking_ temperature. Ideal frying is accomplished without
+bringing Crisco to its smoking point. On the other hand, it is
+necessary to heat lard “smoking hot” before it is of the proper frying
+temperature. Remember also that, when lard smokes and fills the house
+with its strong odor, certain constituents have been changed chemically
+to those which irritate the sensitive membranes of the alimentary canal.
+
+  [Illustration: _The Lard Kitchen._
+
+_The Crisco Kitchen--No Smoke._]
+
+Crisco does not smoke until it reaches 455 degrees, a heat higher
+than is necessary for frying. You need not wait for Crisco to smoke.
+Consequently the house will not fill with smoke, nor will there be
+black, burnt specks in fried foods, as often there are when you use
+lard for frying.
+
+Crisco gives up its heat very quickly to the food submerged in it and a
+tender, brown crust almost _instantly_ forms, allowing the inside
+of the potatoes, croquettes, doughnuts, etc., to become _baked_,
+rather than soaked.
+
+  [Illustration: Fry this--]
+
+  [Illustration: Then this--]
+
+  [Illustration: Then this--in the same Crisco]
+
+The same Crisco can be used for frying fish, onions, potatoes, or any
+other food. Crisco does not take up food flavors or odors. After frying
+each food, merely strain out the food particles.
+
+
+                          We All Eat Raw Fats
+
+The shortening fat in pastry or baked foods, is merely distributed
+throughout the dough. No chemical change occurs during the baking
+process. So when you eat pie or hot biscuit, in which animal lard is
+used, _you eat raw animal lard_. The shortening used in all baked
+foods therefore, should be just as pure and wholesome as if you were
+eating it like butter upon bread. Because Crisco digests with such
+ease, and because it is a pure vegetable fat, all those who realize the
+above fact regarding pastry making are now won over to Crisco.
+
+A hint as to Crisco’s purity is shown by this simple test: Break open
+a hot biscuit in which Crisco has been used. You will note a sweet
+fragrance, which is most inviting.
+
+A few years ago if you had told dyspeptic men and women that they
+could eat pie at the evening meal and that distress would not follow,
+probably they would have doubted you. Hundreds of instances of Crisco’s
+healthfulness have been given by people, who at one time have been
+denied such foods as pastry, cake and fried foods, but who _now_
+eat these rich, yet digestible Crisco dishes.
+
+You, or any other normally healthy individual, whose digestion does not
+relish greasy foods, can eat rich pie crust. The richness is there, but
+not the unpleasant after effects. Crisco digests _readily_.
+
+
+            The Importance of Giving Children Crisco Foods
+
+A good digestion will mean much to the youngster’s health and
+character. A man seldom seems to be stronger than his stomach, for
+indigestion handicaps him in his accomplishment of big things.
+
+As more attention is given to _present_ feeding, less attention
+need be given to _future_ doctoring.
+
+Equip your children with good stomachs by giving them wholesome Crisco
+foods--foods which digest with ease.
+
+They may eat the rich things they enjoy and find them just as
+digestible as many apparently simple foods, if Crisco be used properly.
+
+They may eat Crisco doughnuts or pie without being chased by
+nightmares. Sweet dreams follow the Crisco supper.
+
+
+                   The Great Variety of Crisco Foods
+
+There are thousands of Crisco dishes. It is impossible to know the
+exact number, because Crisco is used for practically every cooking
+purpose. Women daily tell us of new uses they have found for Crisco.
+
+Many women _begin_ by using Crisco in simple ways, for frying,
+for baking, in place of lard. Soon, however, they learn that Crisco
+_also_ takes the place of butter. “Butter richness without butter
+expense,” say the thousands of Crisco users.
+
+Tasty scalloped dishes, salad dressing, rich pastry, fine grained cake,
+sauces and hundreds of other dishes, where butter formerly was used,
+now are prepared with Crisco.
+
+
+           “A Woman Can Throw Out More with a Teaspoon Than
+                   a Man Can Bring Home in a Wagon”
+
+  [Illustration]
+
+Kitchen expense comes by the _spoonful_. Think of the countless
+spoonfuls of expensive butter used daily, where economical Crisco would
+accomplish the same results at one-third the cost.
+
+It should be remembered that one-fifth less Crisco than butter may be
+used, because Crisco is _richer_ than butter. The moisture, salt and
+curd which butter contains to the extent of about 20 per cent are not
+found in Crisco, which is _all_, (100 per cent) shortening.
+
+Remember also that Crisco will average _a lower price per pound
+throughout the year than the best pail lard_. And you can use less
+Crisco than lard, which is a further saving.
+
+
+                       Brief, Interesting Facts
+
+Crisco is being used in an increasing number of the better class
+hotels, clubs, restaurants, dining cars, ocean liners.
+
+Crisco has been demonstrated and explained upon the Chautauqua platform
+by Domestic Science experts, these lectures being a part of the regular
+course.
+
+Domestic Science teachers recommend Crisco to their pupils and use it
+in their classes and lecture demonstrations. Many High Schools having
+Domestic Science departments use Crisco.
+
+Crisco has taken the place of butter and lard in a number of hospitals,
+where purity and digestibility are of _vital_ importance.
+
+  [Illustration: Hospital Dietetic Class]
+
+Crisco is Kosher. Rabbi Margolies of New York, said that the Hebrew
+Race had been waiting 4,000 years for Crisco. It conforms to the strict
+Dietary Laws of the Jews. It is what is known in the Hebrew language as
+a “parava,” or neutral fat. Crisco can be used with both “milchig” and
+“fleichig” (milk and flesh) foods.
+
+Campers find Crisco helpful in many ways. Hot climates have little
+effect upon its wholesomeness.
+
+It is convenient; a handy package to pack and does not melt so quickly
+in transit. One can of Crisco can be used to fry fish, eggs, potatoes
+and to make hot biscuits, merely by straining out the food particles
+after each frying and pouring the Crisco back into the can to harden to
+proper consistency before the biscuit making.
+
+Practically every grocer who has a good trade in Crisco, uses it in his
+own home.
+
+Crisco is sold by net weight. You pay _only_ for the Crisco--not
+the can. Find the net weight of what you have been using.
+
+Bread and cake keep fresh and moist much longer when Crisco is used.
+
+  [Illustration]
+
+Women have written that they use empty Crisco tins for canning
+vegetables and fruits, and as receptacles for kitchen and pantry use.
+
+
+             Crisco’s Manufacture Scientifically Explained
+
+To understand something of the Crisco Process, it is necessary first to
+know that there are three main constituents in all the best edible oils.
+
+    Linoline,
+    Oleine,
+    Stearine.
+
+The chemical difference between these three components is solely in the
+percentage of hydrogen contained, and it is possible by the addition of
+hydrogen, to transform one component into another.
+
+Though seemingly so much alike, there is a marked difference in the
+physical properties of these components.
+
+Linoline which has the lowest percentage of hydrogen, is unstable and
+tends to turn rancid.
+
+Oleine is stable, has no tendency to turn rancid and is easily digested.
+
+Stearine is both hard and digestible.
+
+The Crisco process adds enough hydrogen to change almost all the
+linoline into nourishing digestible oleine.
+
+Mark well the difference in manufacture between Crisco and lard
+compounds. In producing a lard compound, to the linoline, oleine and
+stearine of the original oil is added more stearine (usually animal),
+the hard indigestible fat, in order to bring up the hardness of the
+oil. The resultant compound is indigestible and very liable to become
+rancid.
+
+       *       *       *       *       *
+
+The following pages contain 615 recipes which have been tested by
+Domestic Science Authorities in the Cooking Departments of different
+colleges and other educational institutions, and by housewives in their
+own kitchens. Many have been originated by Marion Harris Neil and
+_all_ have been tested by her.
+
+We have undertaken to submit a comprehensive list of recipes for your
+use, which will enable you to serve menus of wide variety.
+
+We hope that you have enjoyed reading this little volume and that you
+will derive both help and satisfaction from the recipes.
+
+We will go to any length to help you in the cause of Better Food. We
+realize that women must study this product as they would any other
+altogether new article of cookery, and that the study and care used
+will be amply repaid by the palatability and healthfulness of all
+foods. A can of Crisco is no Aladdin’s Lamp, which merely need be
+touched by a kitchen spoon to produce magical dishes. But _any_
+woman is able to achieve excellent results by mixing thought with
+Crisco.
+
+Let us know how you progress.
+
+                               Yours respectfully,
+
+                 The Procter & Gamble Distributing Co.
+
+                                    OF CANADA, LTD.
+
+
+
+
+         _Things to Remember in Connection with These Recipes_
+
+
+No need for Crisco to occupy valuable space in the refrigerator. In
+fact, except in most unusual summer heat, it will be of a better
+consistency outside the refrigerator. Crisco keeps sweet indefinitely,
+summer and winter, at ordinary room temperature.
+
+In making sauces, thoroughly blend the flour and Crisco before adding
+the milk.
+
+  [Illustration: _Use level measurements_]
+
+In using melted Crisco in boiled dressing, croquettes, rolls, fritters,
+etc., be sure that the melted Crisco is cooled sufficiently so that the
+hot fat will not injure the texture of the foods.
+
+When using in place of butter, add salt in the proportion of one level
+teaspoonful to one cup of Crisco.
+
+Remember that Crisco, like butter, is susceptible to cold. It readily
+becomes hard. In creaming Crisco in winter use the same care as when
+creaming butter. Rinse pan in boiling water and have the Crisco of
+the proper creaming stiffness before using. Unlike butter, however,
+Crisco’s purity is not effected by weather. It remains sweet and pure
+indefinitely without refrigeration.
+
+In deep frying, do not wait for Crisco to smoke. (See page 35.)
+
+
+                           _Remember That_--
+
+_When pie crust is tough_: It is possible you have not used Crisco
+properly. Perhaps the measurements were not correct. Perhaps the water
+was too warm, or the dough was handled too much. Shortening cannot make
+pastry tough.
+
+_When fried foods absorb_: It is because Crisco is not hot enough,
+or because you have not used enough Crisco. Use plenty and the raw
+foods, if added in small quantities, will not reduce the heat of the
+fat. The absorption in deep Crisco frying should be less than that of
+another fat.
+
+_When cake is not a success_: It is not the fault of the Crisco.
+Either too much was used, the oven heat not perfectly controlled or
+some important ingredient was used in the wrong proportion. Crisco
+should be creamed with the sugar more thoroughly than butter, as Crisco
+contains no moisture to dissolve the sugar.
+
+_When cake or other food is not flavory_: Salt should have been
+added to the Crisco, for Crisco contains no salt.
+
+_When there is smoke in the kitchen_: Crisco has been burned or
+heated too high for frying. Or some may have been on the _outside_
+of the pan or kettle.
+
+_When Crisco is too hard_: Like butter, it is susceptible to heat
+and cold. Simply put in a warmer place.
+
+
+
+
+                        _Hints to Young Cooks_
+
+_Also, How to Choose Foods, Methods of Cooking, Cooking Time Table,
+The Art of Carving_, by MARION HARRIS NEIL.
+
+
+Before commencing to cook, look up the required recipe, read and think
+it out. Note down on a slip of paper the materials and quantities
+required. Collect all utensils and materials required before
+commencing. Success in cookery depends on careful attention to every
+detail from start to finish. Quantities, both liquid and dry, should
+be exact. Small scales and weights should form part of the kitchen
+equipment where possible, and the measuring cups cost so little that no
+one need be without them.
+
+    =Throughout this book
+    the measurements are level=
+
+
+
+
+                         _How to Choose Foods_
+
+
+Money can be spent to infinitely better advantage in the store, than by
+giving orders at the door, by phone or mail. Every housekeeper knows
+how large a proportion of the housekeeping money is swallowed up by the
+butcher’s bill, so that with the meat item careful selection is most
+necessary in order to keep the bills within bounds.
+
+In choosing meat of any kind the eye, the nose and the touch really are
+required, although it is not appetizing to see the purchaser use more
+than the eye.
+
+
+                                 Beef
+
+In choosing meat it should be remembered that without being actually
+unwholesome, it varies greatly in quality, and often an inferior joint
+is to be preferred from a first class beast to a more popular cut from
+a second class animal. To be perfect the animal should be five or six
+years old, the flesh of a close even grain, bright red in color and
+well mixed with creamy white fat, the suet being firm and a clear
+white. Heifer meat is smaller in the bone and lighter in color than ox
+beef. Cow beef is much the same to look at as ox beef, though being
+older it is both coarser in the grain and tougher; bull beef, which is
+never seen however, in a first class butcher’s may be recognized by the
+coarseness and dark color of the flesh, and also by a strong and almost
+rank smell.
+
+
+                                Mutton
+
+To be in perfection, mutton should be at least four, or better five
+or six years old, but sheep of this age are rarely if ever, met with
+now-a-days, when they are constantly killed under two years. To know
+the age of mutton, examine the breast bones; if these are all of a
+white gristly color the animal was four years old or over, while the
+younger it is the pinkier are the bones, which, in a sheep of under a
+year, are entirely red.
+
+Good mutton should be of a clear dark red, the fat firm and white, and
+not too much of it; when touched the meat should feel crisp yet tender.
+If the fat is yellow and the lean flabby and damp, it is bad. A freshly
+scraped wooden skewer run into the meat along the bone will speedily
+enable anyone to detect staleness. For roasting mutton scarcely can be
+hung too long, as long as it is not tainted; but for boiling it must
+not be kept nearly so long or the meat will be of a bad color when
+cooked.
+
+
+                                 Lamb
+
+The freshness of lamb is comparatively easy to distinguish, as if fresh
+the neck vein will be a bright blue, the knuckles stiff, and the eyes
+bright and full.
+
+
+                                 Veal
+
+Veal is at its best when the calf is from three to four months old.
+The meat should be of a close firm grain, white in color and the fat
+inclining to a pinkish tinge. Veal is sometimes coarser in the grain,
+and redder in the flesh, not necessarily a mark of inferiority, but
+denoting the fact that calf has been brought up in the open. Like all
+young meat, veal turns very quickly, therefore it never should hang
+more than two or three days. In choosing veal always examine the suet
+under the kidney; if this be clammy and soft, with a faint odor, the
+meat is not good, and always reject any that has greenish or yellowish
+spots about it. The head should be clean skinned and firm, the eyes
+full and clear, the kidneys large and well covered with fat, the liver
+a rich dark clear color, free from any spots or gristle, while the
+sweetbreads should be firm, plump, of a delicate color, and free from
+strings.
+
+
+                                 Pork
+
+The flesh of pork, when in good condition, is a delicate pinky white,
+with a close fine grain; the fat, which should not be too abundant, of
+a white color, very faintly tinged with pink; the skin should be thin
+and elastic to the touch, and the flesh generally cool, clean, and
+smooth looking; if, on the contrary, the flesh is flabby and clammy
+when touched, it is not fresh.
+
+Pork, like all white meat, is quick to taint, and never should be kept
+long before cooking. If you have the slightest doubt about pork, it is
+best to reject it, for unlike other meat which may be quite wholesome
+and usable, though not of precisely prime quality, pork _must_ be
+in really first class condition to be wholesome, and therefore it is
+impossible to be too particular in the choice of it. Always if possible
+look at the tongue, for, as in beef, this is a very fair criterion of
+the condition of the animal; a freshly scraped new wooden skewer run
+into the meat along the bone is a good test of the freshness of the
+pork, and be careful especially to examine the fat, for if there be
+little kernels in it the pork is “measly,” a very common disease among
+pigs, and one particularly unwholesome to the consumer.
+
+Pigs for fresh pork should be of medium size, not over fat, and under a
+year old. Pigs destined to become bacon are usually older and larger.
+Sucking pigs should be small, and are best when about three weeks old.
+A sucking pig should be cooked as soon as possible after it is killed,
+as it taints very quickly; unless fresh, no care in the cooking will
+make the crackling crisp, as it should be.
+
+
+                              Ham--Bacon
+
+Good bacon has the lean of a bright pink and fine in the grain, while
+the fat is white and firm. If the lean is high colored, it probably has
+been over salted and is old besides, and in consequence will be hard
+and salty; while if there be yellow marks in the fat, and a curious,
+rather musty smell, it will have an unpleasant taste. In choosing a
+ham always run a clean knife or skewer in at the knuckle, and also at
+the center; if it comes out clean and smelling sweet, the ham is good;
+but if out of order the blade of the knife will be smeared and greasy
+looking, and have a disagreeable, strong odor.
+
+
+                                Venison
+
+The condition of venison is judged chiefly by the fat, which should be
+a clear creamy white color, and close in texture. Always try venison
+by running a sharp knife along the haunch bone, which is usually the
+first to turn; if, in taking it out, the knife has a blackish-green
+look and an unpleasant odor, the meat is tainted, and unfit for use.
+Venison requires to be kept a considerable time before it is in proper
+condition, and needs great care in its management. It must be examined
+carefully every day, and if there is the slightest doubt, it should be
+washed in lukewarm milk and water, then dried in clean cloths, and when
+perfectly dry, should be covered thickly all over with ground ginger
+and pepper; when required for use, dust off the pepper and ginger,
+and wash the meat in a little lukewarm water, and dry it thoroughly.
+Venison, like mutton, improves with age, and this can be judged by the
+condition of the hoof, which in a young animal has a small, smooth
+cleft, while in an old one it is deeply cut and rugged. The haunch is
+the prime joint, its perfection depending on the greater or less depth
+of the fat on it. The neck and shoulder also are very good. They are
+used chiefly for stews or pies.
+
+
+                           Hares and Rabbits
+
+A hare when fresh killed is stiff and red; when stale, the body is
+supple and the flesh in many parts black. If the hare be old the ears
+will be tough and dry, and will not tear readily. Rabbits may be judged
+in the same manner. In both, the claws should be smooth and sharp. In
+a young hare the cleft in the lip is narrow, and the claws are cracked
+readily if turned sideways.
+
+
+                                Poultry
+
+Poultry to be perfect, should have just reached their full growth (the
+only exceptions to this are “spring chickens,” ducklings, goslings,
+etc., which are considered delicacies at certain seasons); they should
+be plump, firm fleshed, and not over fatted. Over-fed fowls are often
+a mass of greasy fat, which melts in the cooking and spoils the flavor
+of the bird. A hen is at her best just before she begins to lay; her
+legs should be smooth, her comb small, bright, and soft. A young cock
+has the comb full, bright colored, and smooth, the legs smooth, the
+spurs short, and in both the toes should break easily when turned back,
+and the weight of the birds should be great in proportion to their
+size. Contrary to the practice with game, poultry never should be kept
+long, as they turn easily, and are spoilt if the least high. They also
+require longer cooking, in proportion to their size, than game, and
+never should be underdone. Dark-legged fowls are best for roasting, as
+their flesh is moister and better flavored cooked in this way than the
+white-legged ones, which from their greater daintiness of appearance
+are to be preferred for boiling.
+
+_Turkeys_ should be plump, white-fleshed, young, the legs plump and
+firm, black and smooth, with (in the cock) short spurs, the feet
+soft and supple; the eyes should be full and clear, the neck long,
+and the wattles of a bright color. A hen turkey is best for boiling.
+Like fowls, an old turkey is fit for nothing but the stewpan or the
+stockpot. Turkeys require hanging for at least a week, though they must
+never be “high” or “gamey.”
+
+_Geese_ always should be chosen young, plump, and full breasted, a
+white skin, a yellow smooth bill, the feet yellow and pliable. If the
+feet and bill are red and hard, and the skin hairy and coarse, the bird
+is old. Geese should be hung for a few days. Ducks, like geese, should
+have yellow, supple feet; the breasts full and hard, and the skin
+clear. Wild ducks should be fat, the feet small, reddish, and pliable,
+the breast firm and heavy. If not fresh, there will be a disagreeable
+smell when the bill is open. The male is generally the more expensive,
+though the female is usually more delicate in flavor.
+
+_Pigeons_ always should be young and extremely fresh, and when so,
+they are plump and fat, with pliable smooth feet.
+
+NOTE--In selecting game pluck a few feathers from the under part of
+the leg; if the skin is not discolored the bird is fresh. The age may
+be known by placing the thumb into the beak, and holding the bird up
+with the jaw apart; if it breaks it is young; if not, it is old, and
+requires longer keeping before cooking to be eatable.
+
+_Guinea-fowl_ are judged like poultry, but require hanging for some
+time.
+
+
+                                 Fish
+
+Fish in good condition usually is firm and elastic to the touch, eyes
+bright and prominent, gills fresh and rosy. If the fish is flabby, with
+sunken eyes, it either is stale or out of condition.
+
+_Salmon_ should have a small head and tail, full thick shoulders, clean
+silvery scales, and its flesh of a rich yellowish pink. When quite
+fresh there is a creamy curd between the flakes, which are stiff and
+hard; but if kept this melts, softening the flesh and rendering it
+richer, but at the same time less digestible.
+
+_Trout_, in spite of the difference in size, may be judged by the
+same rule as salmon. However, it will not bear keeping, deteriorating
+rapidly.
+
+_Cod_, unlike salmon, should have a large head and thick shoulders; the
+flesh being white and clear, and separating easily into large flakes,
+the skin clean and silvery. Most people consider cod improves by being
+kept for a day or two and very slightly salted.
+
+_Herrings_ must be absolutely fresh to be good, and when in this state
+their scales shine like silver. If kept over long their eyes become
+suffused with blood.
+
+_Mackerel_ also must be quite fresh. They never should be bought
+if either out of condition or season. If fresh they are peculiarly
+beautiful fish, their backs of an iridescent blue green barred with
+black, and their bellies of a pearly whiteness.
+
+_Smelts_ should be stiff and silvery, with a delicate perfume faintly
+suggestive of cucumber.
+
+_Halibut_ is a wholesome fish. It should be middling size, thick and of
+a white color.
+
+_Lobsters, Crabs, Prawns, and Shrimps_ are stiff, and with the tails
+tightly pressed against the body. With the former, weight is a great
+guide, as the heavier they are the better; but if there be the least
+sign of wateriness, they should be rejected at once.
+
+
+                              Vegetables
+
+Green vegetables always are at their best when cheapest and most
+plentiful. Out of season they never have the same flavor, however
+well they may be grown. Excepting artichokes, all summer vegetables,
+as lettuce, peas, beans, and asparagus should be cooked as soon as
+possible after gathering. The freshness of most vegetables may be
+ascertained easily by taking a leaf or a pod between the fingers.
+If fresh this will snap off short and crisp, while if stale it will
+be limp and soft. It is an economy to buy winter vegetables, such
+as carrots, parsnips, turnips, beets, celery, and potatoes in large
+quantities, if you have storage room, as if buried in sand and kept
+from the frost they may be kept a considerable time. Onions should be
+kept hung up in a cool, dry place. If allowed to sprout the flavor
+becomes rank and coarse.
+
+
+                                 Eggs
+
+A mode of ascertaining the freshness of eggs is to hold them before a
+lighted candle or to the light, and if the egg looks clear, it will be
+tolerably good; if thick, it is stale; and if there is a black spot
+attached to the shell, it is worthless. No egg should be used for
+culinary purposes with the slightest taint in it, as it will render
+perfectly useless those with which it has been mixed. Eggs may be
+preserved, however, for a considerable time without any further special
+precaution than that of keeping them in a cool place. A very effective
+method of preserving eggs for winter use is to rub a little melted
+Crisco over each to close the pores, and then to pack the eggs in bran,
+salt or sawdust, not allowing them to touch each other.
+
+
+
+
+                         _Methods of Cooking_
+
+
+There are seven chief methods of cooking meat--roasting, boiling,
+baking, stewing, frying, broiling and poaching.
+
+The first three are most suitable for joints weighing four pounds or
+more, but not satisfactory for smaller pieces which are liable to
+become hard and flavorless by the drying up or loss of their juices.
+
+Of the other three methods, stewing may be applied to fairly large and
+solid pieces, but it is better for smaller thin ones, while frying and
+broiling can be used only for steaks, chops, and similar cuts.
+
+Braising and steaming are combinations and modifications of these
+methods.
+
+
+                               Roasting
+
+Roasting is one of the oldest methods of cooking on record, and still
+remains the favorite form of cooking joints of meat or birds. The
+success of every method of cooking depends largely upon the correct
+management of the fire. In roasting, this is particularly the case,
+as a clear, brisk and yet steady fire is needed. To roast a joint it
+should be placed before great heat for the first ten minutes and then
+allowed to cook more slowly. The great heat hardens the outside of the
+meat and keeps in the juices. If allowed to cook quickly all the time
+the meat is likely to be tough. The fire should be bright and clear.
+The joint should be basted about every ten minutes, as this helps to
+cook it, keeps it juicy and improves the flavor. The time allowed is
+fifteen minutes for every pound, twenty minutes over for beef and
+mutton; for veal and pork twenty minutes for every pound and thirty
+minutes over.
+
+
+                             Oven Roasting
+
+Roasting in the oven of ordinary coal stoves or ranges is not
+considered so good as roasting before an open fire; nevertheless it
+may be said safely that the greatest part of meat roasting is done in
+close ovens. It appears, from various experiments that meat roasted or
+baked in a close oven loses rather less of its weight than if roasted
+by an open fire.
+
+The excellence of a roast depends to a great extent upon the amount of
+basting it receives.
+
+Some cooks season a joint before it is cooked, while others season it
+with salt and pepper just before it is served. There is a difference of
+opinion as to which is the more correct way of the two. Meat of newly
+killed animals requires longer cooking than meat which has been hung
+for a time.
+
+In warm weather joints require slightly less time for roasting than in
+cold.
+
+Boned and rolled or stuffed meats require longer cooking than the
+same joints would if neither rolled nor stuffed. The meat of young
+animals and that of old ones requires different treatment. As a rule
+young flesh, containing less fibrine, requires longer cooking. White
+meat, such as pork, veal and lamb, always should be well cooked and
+never must be served rare. The exact time and process of roasting
+must be left to the good management of the cook, who must be guided
+by circumstances and conditions. The cook’s business is to serve the
+joint as full of nourishing qualities as possible. Though roasting is
+considered one of the easiest and most simple processes of cookery, it
+really requires quite as much attention to obtain perfect results as is
+necessary to prepare so-called “made” dishes, the recognized test for
+good cooks.
+
+
+                                Boiling
+
+Boiling (of fresh meat).--This is cookery by immersion in boiling
+liquid, which after a few minutes is reduced to simmering. The object
+of the high temperature at first is to harden the surface albumen and
+so seal the pores and prevent the escape of the juices. If continued
+too long, this degree of heat would tend to toughen the joint
+throughout; after the first few minutes, therefore, the heat must be
+reduced to about 180° F. The pan used for boiling meat should be only
+just large enough to hold the joint, and the quantity of liquid no
+more than is required to cover it. For the boiling of salt meat the
+general rule of first hardening the surface is not to be followed. The
+salting of meat withdraws a large proportion of its juices, while at
+the same time the salt hardens the fibres, and this hardness would be
+intensified by extreme heat. Very salt meat sometimes is soaked in cold
+water to extract some of the salt, but whether this is done or not,
+the rule for boiling salt meat is to immerse it in cold or tepid water
+and bring slowly to boiling point; boil for five minutes to seal the
+pores and prevent any further loss of juice, then reduce to 180° F.,
+and maintain a uniform temperature till the meat is cooked. Salt meat
+takes longer to cook than fresh meat, and the saltness may be qualified
+by boiling vegetables with the meat, turnips especially being useful
+for this purpose.
+
+
+                                Baking
+
+The actual differences between roasting and baking are not great, the
+terms being frequently interchanged. Meat loses rather less weight when
+baked than when roasted, but the flavor of meat is inferior and less
+developed. The heat of an oven being steadier, baking takes somewhat
+less time than roasting. In a gas oven having an open floor the current
+of air is not impeded, and such baking very nearly approaches roasting,
+and the flavor generally is acknowledged to be the same.
+
+
+                                Stewing
+
+Stewing is cooking slowly with a small quantity of liquid in a covered
+vessel. The method is specially suitable for the coarser and cheaper
+parts of meat, which are rendered tender without loss of their juices.
+The usual plan is to make a gravy flavored and colored to suit the
+stew, and after the ingredients are well blended and cooked to lay
+the meat in the boiling liquid. After about two minutes boiling, the
+temperature is reduced to simmering, about 160° F., a lower temperature
+than that required for a large joint of “boiled” meat. The time depends
+greatly on the quality of the meat, but none will stew satisfactorily
+in less than from one and a half to two hours, and the longer allowance
+is to be preferred.
+
+
+                               Broiling
+
+Broiling, sometimes called grilling, is cooking by the direct action
+of fire brought almost into contact with the meat. The outer surface
+is burned or seared, the albumen hardened and the juices, which have a
+tendency to escape on the side turned from the heat, are retained in
+the meat by frequent turning. The fire for broiling must be very clear,
+intensely hot and high in the grate. The utensil required for broiling
+is a gridiron, the bars of which are greased and heated to prevent
+sticking and subsequent tearing of the meat. The gridiron is laid quite
+close over the heat, so that the lower surface is dried and hardened at
+once.
+
+The meat must be turned at very short intervals before the juices have
+been driven from the heat to the opposite surface. If once allowed to
+reach the surface, they will be thrown off in turning and lost, the
+meat being correspondingly impoverished. By constant turning the juices
+are kept moving backwards and forwards, and the meat remains moist and
+full of flavor. Each side should be exposed to the fire about three
+times, and it is not desirable to use meat less than one inch or more
+than one and a half to two inches thick for the purpose.
+
+The thinner pieces should have even greater heat applied than the thick
+ones, as the longer thin ones are exposed to the fire the more dry
+and tasteless they become, while the thicker pieces may be slightly
+withdrawn after thoroughly hardening the surface and cooked rather more
+slowly that the heat may penetrate to the center. The frequent turning
+must be continued, or the juices will reach the hardened outer fibres,
+soften them, and escape.
+
+If a double broiler is used the turning is managed easily, but with a
+single gridiron care must be taken not to puncture the meat by using
+a fork. Steak tongs are made for the purpose of lifting and turning
+broiled meat, but a spoon or a spoon and knife will answer. A single
+rim of fat on the chop or steak will tend to keep the edge moist and
+baste the meat, but too much will cause flame to rise in continuous
+jet, making the surface smoky. If there is absolutely no fat on the
+piece to be broiled, morsels of finely chopped suet may be occasionally
+thrown into the fire, so the sudden spurt of flame from this source
+leaves a deposit of fat on the meat which improves the flavor, and,
+without softening the albumen, prevents its becoming uneatably hard and
+dry.
+
+
+                                Frying
+
+Frying may be looked on as a derivative of broiling, and passes by
+easy stages, from broiling on a slightly greased metal plate, or
+_sautéing_ in a shallow pan in a small quantity of Crisco, to
+cooking by actual immersion into a bath of hot fat. In a house where
+small and delicately made dishes are in demand, and where variety
+in the re-dressing of cold meats has to be studied, this frying in
+deep fat is one of the cook’s most needed accomplishments. Though
+exceedingly easy to do well, it is also exceedingly easy to do badly.
+
+Deep fat frying, which means submerging the food in the fat, is far
+superior to shallow or saute frying, and can be done most economically
+with Crisco. Little is absorbed by the foods, and the Crisco does not
+take up the odor or flavor of the food which is fried in it. This
+characteristic makes it possible to use Crisco for frying one article
+of food after another.
+
+Use _plenty_ of Crisco for frying. The temperature of the hot
+Crisco then will be but little lowered when the food is added. There is
+little absorption and what is left may be used for _all_ frying,
+merely by straining out food particles after each frying.
+
+Sufficient Crisco should be put into the pan to fill it about
+two-thirds full. From two to three pounds for a pan eight inches
+in diameter will not be too much. Into this pan or kettle a wire
+“frying-basket” should fit quite loosely, the basket measuring quite an
+inch less across the top than the pan.
+
+Let Crisco get hot gradually in the pan. Do not put into an already hot
+container. No fat should be treated in this manner.
+
+
+                    Do Not Wait for Crisco to Smoke
+
+Heat Crisco until a crumb of bread becomes a golden brown in
+
+60 seconds for raw dough mixtures, as crullers, fritters, etc.
+
+40 seconds for cooked mixtures, as croquettes, codfish balls, etc.
+
+20 seconds for French fried potatoes.
+
+Seconds may be counted thus: one hundred and one, one hundred and two,
+etc.
+
+The fat may be tested also by dropping into it a little piece of the
+article to be cooked. When it rises to the top, bubbles vigorously and
+browns quickly, the fat is hot enough.
+
+When prepared, the foods must be placed in the basket, not too many at
+a time or too close together, and then lowered gently into the fat.
+They generally will sink to the bottom for a minute or two, and only
+float when they have begun to brown. When a bright golden brown, take
+up the basket and let the fried things drain in it, over the hot fat,
+for a few seconds. Then take them out gently one by one, and lay them
+on a sheet of brown or kitchen paper.
+
+The draining over the pan is one of the principal things to attend to;
+if this be neglected, the fat will cling about the fried things, making
+them both look and taste greasy, whereas if properly drained in the
+basket to begin with, they will afterwards scarcely mark the paper.
+When, as is sometimes the case, no frying basket is used, each thing
+fried should be drained between a spoon and the edge of the pan.
+
+
+                              To Clarify
+
+It is economy to use three pounds in the kettle, clarifying the fat
+when it is put away. To clarify Crisco, take that which has been used
+for deep frying and when it has cooled, but not solidified, strain
+through a double thickness of cheese cloth, replace kettle on stove,
+drop several slices of potato into the Crisco and reheat. When the
+potatoes are golden brown, take out and pour the Crisco back into the
+tin. With this little care, fish, oysters, onions, chops, fritters,
+doughnuts, etc., may be fried over and over again in the same Crisco.
+
+The dry or saute method of frying is less satisfactory, in that it
+is difficult even after much practice to produce a uniformly colored
+surface. A small quantity of fat only is needed, and where the fat,
+i. e., the heat, ends, a crack is formed in the outer coat, through
+which flavor escapes and fat enters; the appearance also is rendered
+unsightly. Flat fish can be fried fairly well by this method, or,
+indeed, almost any thin substance, as thin edges are not affected in
+this way. For pancakes and other articles of similar nature it is the
+best method. It rarely is possible to use the fat from the dry method a
+second time, except for dishes of the same kind, as the fat always is
+more or less flavored by the food cooked in it. The most digestible fat
+for frying and the best for results undoubtedly is Crisco.
+
+
+                               Steaming
+
+Steaming is a process very similar to boiling, for it is cooking in the
+heated vapor of water. This practice as a means of cookery is largely
+adopted in hotels, clubs, schools and hospitals, and other large
+institutions; also frequently applied in ordinary home cookery for
+particular articles of food requiring a very slow process of cooking.
+An ordinary kitchen steamer, with a close-fitting lid is generally
+all that is required for simple household cookery on a small scale.
+The articles of food which are to be steamed are prepared in exactly
+the same manner as for boiling. Many puddings, some meats, and some
+vegetables are considered better if cooked by steam, and inasmuch as
+the process of cooking is a very slow one, there is no fear of the food
+being destroyed by too fierce a heat, as the temperature in steaming
+never reaches beyond 212° F. Fish, meat and poultry cooked by steam are
+as a rule tender, full of gravy and digestible. By steaming, watery
+vegetables are made drier; tough meats are softened and made tender;
+while farinaceous mixtures and puddings develop a totally different
+flavor when baked or fried.
+
+
+                               Braising
+
+Braising is a combination of roasting and stewing small joints of
+meats in a shallow stewpan. It is a favorite method of cooking with
+the French, and is supposed to bring out an unusually fine flavor and
+aroma. The pan in which a braise is to be made always should be lined
+with slices of bacon, carrot, onions and herbs, upon which the meat
+is placed. It usually is moistened with stock or stock and wine. The
+more delicate meats, such as sweetbreads, fillets, fowls and turkeys
+sometimes are covered with buttered paper; this is done to prevent the
+heat from the top of the pan scorching or imparting too much of a roast
+flavor to the meats which are to be braised. Occasional basting during
+the process of this method of cooking is essential. When done, the
+meat is taken up, the fat removed from the vegetables and gravy, which
+latter is then reduced, strained and blended with some kind of gravy or
+thin sauce.
+
+
+                        Poaching and Marinating
+
+Poaching is the name usually given to the process of cooking an article
+by placing it for a few minutes in boiling water. Marinating or
+pickling is a process with a formidable name with a simple meaning. To
+marinate simply is to soak meat in a mixture for some hours, or even
+days, with the idea of improving its flavor, of softening its fibres
+and making it tender. Vinegar, oil, pepper and salt are mixed together
+and the meat packed in the mixture; sometimes a sliced onion and herbs
+are added. The meat, of course, should be wiped first, but not washed.
+
+
+                        Cooking in Earthenware
+
+Stone or earthenware cooking appliances are used to very great
+advantage for various forms of preparing food. For the homely
+_pot-au-feu_ the French housewife has used fireproof earthenware
+dishes for generations, and does so today. But besides soups, various
+savory dishes, and all sorts of stews are cooked in stoneware pots.
+Indeed, so much has this form of cookery come into fashion that many
+dishes are sent to table in the pots in which they are cooked. Cooking
+in stoneware has no equal where slow cooking is aimed at, and there are
+many dishes which one would do well to refrain from attempting unless
+cooked in this fashion. These cooking pots are inexpensive, and certain
+foods taste decidedly better if cooked in this way. For braising, pot
+roasting, or stewing fruit and other articles which need to be cooked
+slowly under close cover, the application of a moderate, even heat
+produces far better results than if quick heat is applied. For such
+cases the use of earthenware cooking pots is recommended.
+
+
+
+
+                       _Time Table for Cooking_
+
+
+                                Baking
+
+    Beef, loin or ribs, rare, per lb            8 to 10 minutes
+    Beef, loin or ribs, well done, per lb      12 to 16 minutes
+    Beef, ribs, rolled, rare                   12 to 15 minutes
+    Beef, ribs, rolled, well done              15 to 18 minutes
+    Beef, fillet, rare                         20 to 30 minutes
+    Beef, fillet, well done                          60 minutes
+    Mutton, leg, rare, per lb                        10 minutes
+    Mutton, leg, well done, per lb                   14 minutes
+    Mutton, forequarter, stuffed, per lb       15 to 25 minutes
+    Lamb, well done, per lb                    15 to 20 minutes
+    Veal, well done, per lb                    18 to 22 minutes
+    Pork, well done, per lb                          20 minutes
+    Venison, rare, per lb                            10 minutes
+    Chicken, per lb                            15 to 20 minutes
+    Turkey, nine lbs                                  3 hours
+    Goose, nine lbs                                  2½ hours
+    Duck, domestic                             1 to 1¼ hours
+    Duck, wild                                 20 to 30 minutes
+    Grouse                                     25 to 30 minutes
+    Ham                                            4 to 6 hours
+    Fish, 3 or 4 lbs                           45 to 60 minutes
+    Small fish and fillets                           20 minutes
+    Beans with pork                                6 to 8 hours
+    Bread, white loaf                          45 to 60 minutes
+    Graham loaf                                35 to 45 minutes
+    Baking powder biscuits                     12 to 15 minutes
+    Gems                                       25 to 30 minutes
+    Quick doughs                                8 to 15 minutes
+    Cookies                                     8 to 10 minutes
+    Gingerbread                                20 to 30 minutes
+    Sponge cake                                45 to 60 minutes
+    Cake, layer                                20 to 30 minutes
+    Cake, loaf                                 40 to 60 minutes
+    Fruit cake                                     2 to 3 hours
+    Cake, wedding                                  3 to 5 hours
+    Cakes, small                               15 to 25 minutes
+    Batter puddings                            35 to 45 minutes
+    Pies                                       30 to 50 minutes
+    Tarts                                      15 to 20 minutes
+    Patties                                    15 to 25 minutes
+    Vol-au-vent                                50 to 60 minutes
+    Muffins, yeast                                   30 minutes
+    Muffins, baking powder                     20 to 25 minutes
+    Indian pudding                                 2 to 3 hours
+    Rice or tapioca pudding                              1 hour
+    Bread puddings                             45 to 60 minutes
+    Scallop dishes                             15 to 20 minutes
+    Custard                                    35 to 45 minutes
+    Custard in cups                            20 to 25 minutes
+
+
+                                Boiling
+
+    MEATS                                          2 to 6 hours
+    Corned meat                                    4 to 6 hours
+    Ox tongue                                      3 to 4 hours
+    Ham, 12 to 14 lbs                              4 to 5 hours
+    Turkey, 10 lbs                                3 to 3½ hours
+    Fowl, 4 to 5 lbs                               2 to 3 hours
+    Chicken, 3 lbs                                1 to 1½ hours
+    Fish, 2 to 5 lbs                           30 to 45 minutes
+    Lobster                                    25 to 30 minutes
+    Cod, 3 to 5 lbs                            20 to 30 minutes
+    Haddock, 3 to 5 lbs                        20 to 30 minutes
+    Halibut, thick piece, per lb                     15 minutes
+    Salmon, thick piece, per lb                10 to 15 minutes
+    Asparagus                                  20 to 30 minutes
+    Beans, shell or string                         1 to 3 hours
+    Beets, young                                     50 minutes
+    Beets, old                                     3 to 4 hours
+    Brussels sprouts                           15 to 20 minutes
+    Cabbage                                    35 to 60 minutes
+    Carrots                                              1 hour
+    Cauliflower                                25 to 30 minutes
+    Corn                                       12 to 20 minutes
+    Macaroni                                   20 to 35 minutes
+    Turnips                                    30 to 45 minutes
+    Onions                                     45 to 60 minutes
+    Parsnips                                   30 to 45 minutes
+    Spinach                                    15 to 20 minutes
+    Tomatoes, stewed                           15 to 20 minutes
+    Rice                                       20 to 30 minutes
+
+
+                               Broiling
+
+    Steak, 1 inch thick                         4 to 10 minutes
+    Steak, 1½ inches thick                      8 to 12 minutes
+    Lamb or mutton chops                        6 to 10 minutes
+    Chicken                                          20 minutes
+    Quails                                            8 minutes
+    Squabs                                     10 to 12 minutes
+    Shad, whitefish and bluefish               15 to 20 minutes
+    Fish slices                                12 to 15 minutes
+    Liver                                        4 to 5 minutes
+
+
+                                Frying
+
+    Smelts and other small fish                  3 to 5 minutes
+    Breaded chops                                5 to 8 minutes
+    Potatoes, raw                                4 to 8 minutes
+    Fish balls and croquettes                          1 minute
+    Muffins, fritters, and doughnuts             3 to 5 minutes
+
+
+                         Weights and Measures
+
+    27⅓ grains                                   1 dram
+    16 drams                                     1 ounce
+    16 ounces                                    1 pound
+    1 teaspoonful                               60 drops
+    3 teaspoonfuls                               1 tablespoonful
+    4 tablespoonfuls                             1 wineglass,
+                                                   ½ gill, or
+                                                   ¼ cup
+    16 tablespoonfuls                            1 cup
+    2 gills                                      1 cup
+    2 cups                                       1 pint
+    2 pints                                      1 quart
+    4 quarts                                     1 gallon
+    2 tablespoonfuls Crisco                      1 ounce
+    2 tablespoonfuls salt                        1 ounce
+    2 tablespoonfuls sugar                       1 ounce
+    4 tablespoonfuls flour                       1 ounce
+    1 tablespoonful liquid                       ½ ounce
+    1 square chocolate                           1 ounce
+    ⅓ cupful chopped nut meats (blanched)        1 ounce
+    1 cupful currants                            ¼ pound
+    1 cupful crumbs                              ¼ pound
+    4⅓ cupfuls coffee                            1 pound
+    3½ cupfuls confectioners’ sugar             1 pound
+    4½ cupfuls graham flour                      1 pound
+    2⅔ cupfuls oatmeal                           1 pound
+    5 cupfuls rolled oats                        1 pound
+    4⅓ cupfuls rye meal                          1 pound
+    1⅞ cupfuls rice                              1 pound
+    2⅓ cupfuls dry beans                         1 pound
+    2 cupfuls granulated sugar                   1 pound
+    2⅔ cupfuls brown sugar                       1 pound
+    2⅔ cupfuls powdered sugar                    1 pound
+    1 cupful (volume)                            8 ounces
+    1 cupful water                               8⅓ ounces
+    1 pint butter                                1 pound
+    1 quart flour                                1 pound
+    10 small or 9 medium eggs                    1 pound
+
+All materials are measured level, i. e., by filling spoon or cup more
+than full and leveling with a case knife.
+
+To measure meal, flour, sugar and similar ingredients, sift lightly
+into the measure, then level.
+
+Standard measuring cups made of tin, aluminum or glass holding half
+a pint always should be used. Coffee and teacups vary so much that
+correct proportions can not be obtained by using them.
+
+To measure a spoonful of dry material, fill the spoon heaping, then
+level. To measure a half-spoonful, fill and level the spoon, then
+divide in half lengthways; for quarter-spoonfuls, divide the halves
+crossways.
+
+_Use level measurements in all recipes in this book._
+
+
+
+
+                         _The Art of Carving_
+
+
+Carving is an art, and one which anybody, with a knowledge of a few
+general directions, can acquire easily.
+
+A proper set of carving tools is almost indispensable, and should
+comprise: a good thin, sharp-bladed knife, a solid two or three pronged
+fork, and a pair of carving scissors. Anything that needs to be carved
+at table should be placed on a dish sufficiently large to allow the
+joint to be turned without moving the dish from its position. The dish
+should be placed close in front of the carver. Such joints as beef,
+veal and ham should be cut very thin; while lamb, mutton, and pork
+should be cut a trifle thicker.
+
+_To carve a fowl_, begin by sticking the fork into the pinion and
+draw it towards the leg; and then, passing the knife underneath, take
+off the wing at the joint. Next slip the knife between leg and body,
+to cut through the joint; and with the fork turn leg back, and joint
+will give way. Then take off other wing and leg. After legs are taken
+off, enter knife into the top of breast, and cut under merrythought or
+wishbone so as to loosen it, lifting it with the fork. Afterwards cut
+slices from both sides of breast. Next, take off collarbones, which lie
+on each side of wishbone and then separate side bones from the back.
+The breast and wings are considered the most delicate parts; the back
+as the least desirable, generally is left on platter.
+
+_A turkey_ is carved in same manner, except that the legs and
+wings, being larger, are separated at lower joint. Lower part of leg
+(or drumstick) being hard, tough, and stringy, usually is allowed to
+remain on platter. First cut off wing, leg, and breast from one side;
+then turn turkey round and cut them off from the other.
+
+_To carve a goose_, separate leg from body by putting fork into
+small end of leg, pressing it close to body, and then passing knife
+under, and turning leg back as you cut through joint. To take off wing,
+put fork into the small end of wing, and press it closely to body, then
+slip knife under and separate the joint. Next, cut under wishbone and
+take it off, and cut slices from breast. Then turn and dismember the
+other side. Take off upper side bones next to wings, then two lower
+side bones. The breast and legs of a goose are considered the most
+choice. If a goose is old, there is no fowl so tough.
+
+_Quails_ merely are split down the back, as also are pigeons, giving a
+half to each person.
+
+_To carve loin of mutton_, a portion is cut through, beginning at
+the best end. If kidney be in it, a slice should be served as far as
+it will go to each portion. Care must be taken that the bone is well
+jointed. The butcher chops the loin between each vertebra. When big
+mutton is carved it gives a large chop, oftentimes more than the amount
+desired, but a chop cannot be divided without waste, or one portion
+being all the inferior end. It is therefore a good plan to joint a
+loin of mutton with a small meat saw, cutting any thickness desired.
+In this case the actual bone will often have to be sawn through. The
+result will be more economical, and the servings more agreeable. The
+loin also can be boned entirely, stuffed or not, as preferred, the flap
+end folded and fastened over the fillet portion. Then the meat can be
+carved across any thickness.
+
+_To carve leg of mutton_, stand joint the inner part of the leg
+uppermost and cut across center to bone, towards carver, then cut
+rather thick slices on either side. To serve the meat equally, unless
+any special part is desired, a portion of the knuckle is served with a
+slice of the thick end. The prime fat is the kernel of fat at the thick
+end.
+
+_To carve forequarter of mutton or lamb_. The forequarter of
+mutton usually is not served whole unless the mutton be very small.
+The forequarter of lamb frequently is served whole. Before cooking
+it must be jointed through the chine of bone at the back, to enable
+this portion being served in chops, twice across the breastbones the
+entire length, and at short intervals at the edge of the breast. Before
+serving it is usual to separate the shoulder by pressing the fork in by
+the knuckle, then passing knife round shoulder, crossing about center
+of joint, raising shoulder without cutting too much meat off breast.
+Leave shoulder in position on joint; a second dish is sent to table on
+which to lay it while the other part is being carved.
+
+_To carve rabbit or hare_. In either case first separate legs and
+shoulders; then cut the back part across, into two parts. This is
+accomplished best by inserting the knife into joint, and raising up the
+back by means of the fork. The back or fillet part is considered the
+best portion of a hare or rabbit.
+
+_To carve sirloin of beef_, a sirloin should be cut into thin
+slices with a sharp, firm cut from end to end of the joint. At the
+upper portion the cut should be clean and even; then use point of knife
+to loosen slices from bones. In carving undercut, remove superfluous
+fat, and cut slices from end to end in same manner as upper portion.
+Be careful always to cut down straight to the bone of a sirloin or rib
+of beef; by so doing you will not spoil appearance of joint, and what
+remains will look tidy.
+
+_To carve ham._ Ham should be cut through to the bone first from
+center or near thin end. Slices must be cut thin. Always commence
+cutting from upper side. The fairest way by far, so as to serve fat and
+lean evenly, is to begin cutting from center of thickest part, and to
+cut thin circular slices; by this means the flavor of the ham is far
+better, and it will prove to be the more economical way of serving.
+
+_To carve ox-tongue._ Commence cutting from middle of tongue; cut
+slices not too thin and take them from each side being careful not to
+cut slices through to bottom part of tongue. Extreme end of the tip
+and the lower part of tongue generally are used up for chopping in
+salpicons, etc. A little of the fat should be put on each plate. When
+rolled tongue is served it must be cut horizontally into rather thin
+slices.
+
+_To carve fish._ A silver slicer or trowel should be used for this
+purpose; a steel knife applied to fish often spoils the delicacy of its
+flavor. Great care must be taken to prevent breaking the flakes, which
+ought to be kept as entire as possible. Short-grained fish, such as
+salmon, etc., should be cut lengthwise, not crosswise.
+
+  [Illustration]
+
+
+
+
+                       _Six Hundred and Fifteen
+                            Tested Recipes_
+
+                                _AND A_
+
+                        “_Calendar of Dinners_”
+
+  [Illustration]
+
+
+                         by Marion Harris Neil
+
+
+
+
+                                 SOUPS
+
+  [Illustration]
+
+
+An economical housewife may supply good gravy and thick soups at
+very little, if any, addition to the weekly expenses, as soups are
+an excellent method of using up scraps and bones from joints and
+vegetables that otherwise are wasted. Soup, if taken as the primary
+course of a substantial dinner, if well flavored and warm, acts as a
+stimulant in the stomach, exciting the gastric glands, and generally
+enabling that organ to perform its functions more easily. For this
+object the soup should be thin and not too much of it partaken,
+otherwise it dilutes the digestive juices too much. If it is to form
+the chief part of the meal, the soup will be more nutritious if
+thickened, especially so, if pulse--i.e., peas, beans, and lentils--is
+used as the thickening medium.
+
+Stock is the liquid in which meat, bones, or vegetables have been
+cooked, and which contains an extract from these substances. It is
+used for soups, sauces, and gravies. Fresh or cooked bones or meat may
+be used. A stock pot may be kept on the stove, into which are put any
+scraps of meat, bones, gristle, or vegetable; at the end of the day
+it is strained, and all fat taken off. Bones and meat for stock must
+be broken into small pieces. Cold water should be used, and a little
+salt to extract the nutriment. The whole must be brought slowly to the
+boiling point; then, the temperature lowered, the fat and scum taken
+off. When wanted for clear soups the vegetables should be cleaned,
+but not cut up, or with the long cooking they may mash and thicken
+the soup. In hot weather it is better to leave out the vegetables, as
+the stock turns sour more quickly if vegetables have been used in its
+preparation. They can be cooked separately and added when using the
+stock.
+
+  [Illustration]
+
+The soup should simmer for five or six hours to extract the gelatinous
+matters. If the stock is skimmed occasionally it will be much clearer.
+Keep the lid on the stock pot to prevent loss by evaporation. The
+bones can be cooked again next day for a second stock, but the
+vegetables must be taken out. Care must be taken that nothing doubtful
+in freshness be put into the stock pot. Meat and bones should be well
+wiped with a damp cloth before using them. If onions be put in the
+soup unpeeled, simply washed and the root end cut off, they will help
+to color the soup. When using eggs for other dishes, if the shells be
+washed before breaking them and added to the stock pot they will help
+to clear the soup. For clear soups care must be taken that nothing
+of a floury nature be added to the stock pot. Stock always should be
+strained before cooling. Never allow it to stand in stock pot all
+night. Clear gravy soup consists of the extractives, flavoring matters,
+and gelatine of meat and bones.
+
+Consommé is a good stock made from beef, veal, and often fowl, and
+flavored with vegetables, cooled, freed from fat. It is clarified with
+whites and shells of eggs, and chopped raw lean beef, and strained
+through a cloth. It should be brilliantly clear and of a pale brown
+color. Any fat floating on the stock may be removed by passing a piece
+of kitchen or blotting paper over the surface. Soup left from a meal
+will keep better if strained from the vegetables that have been served
+in it. In hot weather, stock left over must be boiled each day, and
+poured into a clean basin to prevent its turning sour. In warm weather,
+soups with milk in their composition should have a pinch of baking soda
+added.
+
+Thickenings for soup consist usually of yolks of eggs and cream beaten
+together in a basin, the boiling soup poured on slowly, stirring
+well at the same time. Soups thus thickened should not be allowed to
+boil again, otherwise they will curdle. Instead of eggs and cream,
+cornstarch and milk may be used to thicken the soup.
+
+
+                            Asparagus Soup
+
+    40 heads asparagus
+     3 tablespoonfuls flour
+     3 tablespoonfuls Crisco
+     ½ cupful cream
+     1 quart white stock
+     1 bunch herbs
+     1 bay leaf
+     4 sprigs parsley
+     2 egg yolks
+     1 blade mace
+       Salt and white pepper to taste
+     1 onion
+
+Take heads off asparagus, and put aside. Cut up stalks in slices, also
+onion, put these into saucepan with Crisco, herbs, parsley, bay leaf,
+and mace, and fry gently for fifteen minutes, add flour, then stock,
+and simmer slowly for 1½ hours. Rub through sieve, add cream, yolks
+of eggs, and seasonings, reheat, but take care not to boil soup. Just
+before serving throw in asparagus tops, which should be first cooked in
+a little boiling stock.
+
+
+                              Cheese Soup
+
+    4 tablespoonfuls grated cheese
+    3 quarts clear soup stock
+   1½ cupfuls flour
+    4 tablespoonfuls Crisco
+    2 cupfuls cream
+    2 eggs
+      Salt, pepper, and paprika to taste
+      Finely grated cheese
+
+Put flour into double boiler, add gradually cream, Crisco, 4
+tablespoonfuls of grated cheese and paprika to taste, stir over fire
+till a smooth paste. Break in eggs, mix well, cook two minutes longer
+and allow to cool. Roll into balls, when they are all formed, drop into
+boiling water and cook gently five minutes. Drain and put into soup
+tureen. Pour over boiling stock and serve with dish of finely grated
+cheese.
+
+
+                         Cream of Tomato Soup
+
+    2 tablespoonfuls flour
+   1½ tablespoonfuls Crisco
+    1 cupful milk
+   2½ cupfuls strained tomato juice
+    1 teaspoonful celery salt
+      Salt, pepper, and paprika to taste
+      Pinch baking soda
+    1 tablespoonful tomato catsup
+
+Blend Crisco and flour together in saucepan over fire, add milk and
+bring to boiling point. Heat tomato juice, tomato catsup and add soda
+and seasonings. Just before serving add Crisco mixture to tomato juice
+and stir till boiling. Serve hot. Another method, is to cook 1 quart
+can of tomatoes with 1 quart of water twenty minutes, then rub through
+sieve. Blend 2 tablespoonfuls Crisco with 2 tablespoonfuls flour, add
+1 tablespoonful sugar, salt, pepper, and red pepper to taste, and 1
+tablespoonful tomato catsup. Add pinch of baking soda to tomatoes, then
+add gradually to Crisco mixture. Just bring to boiling point and serve
+with tablespoonful whipped cream on top of each plate.
+
+
+                               Fish Soup
+
+    1 lb. cod, or other white fish
+    2 tablespoonfuls Crisco
+    1 quart white stock, or half milk and half water
+    1 small carrot
+    1 small onion
+    1 stalk celery
+    3 parsley sprigs
+    1 blade mace
+    2 egg yolks
+    ½ cupful cream
+    1 lemon
+    2 tablespoonfuls flour
+    1 teaspoonful chopped parsley
+      Dry toast
+
+Wash and dry fish and cut into small pieces. Put into saucepan with
+stock, vegetables cut in small pieces, parsley and mace. Let these
+simmer for half hour, then strain off liquid. Melt Crisco in pan, stir
+in flour, then add fish liquor and stir till it boils. Draw it to the
+side of fire and let cool slightly. Beat yolks of eggs with cream,
+and, when soup has cooled, strain them in. Reheat soup without boiling
+it, to cook eggs. Season, and add few drops lemon juice and chopped
+parsley. Serve with small pieces of dry toast.
+
+
+                              Lentil Soup
+
+    1 cupful lentils
+    2 cupfuls milk
+    3 tablespoonfuls Crisco
+    3 pints stock or water
+    1 onion
+    1 carrot
+    2 stalks celery
+    1 tablespoonful flour
+    1 bay leaf
+      Salt and pepper to taste
+    ¼ cupful cream
+      Croutons
+
+Wash lentils; soak twenty-four hours; drain well. Cut onion, carrot and
+celery into small pieces, then put them into a saucepan with Crisco,
+cover, and cook gently for fifteen minutes. Add stock and simmer 2
+hours, then rub through sieve. Return to pan, add milk, seasonings, and
+bring to boil. Moisten flour with ½ cupful milk or stock, add it to
+soup and simmer five minutes. Season to taste and add cream. Serve with
+croutons of fried or toasted bread.
+
+Lentils are a small leguminous seed, not so generally known as beans,
+but an excellent nitrogenous food, containing about 25 per cent.
+protein, more than 50 per cent. starch, with over 2 per cent. fat. They
+are not used as much as they ought to be.
+
+Croutons are made by cutting bread into tiny cubes and browning
+through and through in hot oven or putting into a frying pan with 2
+tablespoonfuls Crisco and browning well. If latter is used great care
+must be used as the croutons will brown easily.
+
+
+                            Lobster Bisque
+
+    1 can lobster
+    1 cupful breadcrumbs
+    1 quart milk
+    1 quart water
+    1 tablespoonful flour
+    ¼ cupful Crisco
+      Salt, pepper, red pepper, and grated nutmeg to taste
+      Squares fried bread
+      Thin lemon slices
+
+Open a can of lobster of good quality, take out best pieces and cut
+into small squares without tearing; put them aside. Place remains of
+lobster in mortar or basin, and pound quite smooth with Crisco. Soak
+bread in water, adding flour, and seasonings, and put all on fire in
+soup pot with pounded lobster and Crisco; stir till it boils, and boil
+for fifteen minutes; then pass it through sieve, add milk and pieces
+of lobster, and return to the pot till it boils up. Serve with small
+squares of fried bread, and send thin slices of lemon to table with it.
+This is an excellent soup, and can of course be made with fresh lobster.
+
+
+                             Norfolk Puree
+
+    ½ cupful barley, pearl
+    1 quart water
+    3 pints white stock
+    ½ cupful cream
+    1 yolk of egg
+    2 tablespoonfuls Crisco
+    4 tablespoonfuls cooked carrot balls
+    4 tablespoonfuls cooked peas
+      Salt, pepper, and paprika to taste
+      Diced toast or fried bread
+
+Put barley into saucepan of cold water, bring to boil, let boil five
+minutes, then drain off water; this removes the slightly bitter taste.
+Now put barley into saucepan with Crisco and water, let these boil
+gently until barley is tender, drain, and rub through sieve. Add stock
+to this puree and let simmer ten minutes. Beat yolk of egg with cream
+and when soup has cooled slightly, strain them in. Stir soup over fire
+a few minutes to reheat; but be careful that it does not boil, or it
+will curdle. Season carefully, add carrot balls and peas, which should
+first be heated in a little stock or water. Serve with dice of toast
+or fried bread. If you do not possess a round vegetable cutter, cut
+the carrot into small dice. This is a particularly nourishing soup.
+If you prefer a slightly cheaper variety, use milk instead of cream,
+and if you have no white stock use milk and water in equal proportions
+instead, and cook a carrot, turnip and onion in milk and water for
+twenty or thirty minutes.
+
+
+                              Soup Verte
+
+    4 tablespoonfuls flour
+    3 tablespoonfuls Crisco
+    2 quarts stock
+    1 lb. spinach
+    1 bunch parsley
+    1 teaspoonful sugar
+    2 egg yolks
+    1 lemon
+      Salt and pepper to taste
+
+Put stock into saucepan; add spinach and parsley, picked and thoroughly
+washed; let all boil twenty minutes; strain, rubbing puree through
+sieve. Return it all to saucepan, add Crisco and flour mixed together
+with cupful of water, sugar and strained juice of a quarter of lemon.
+Let boil five minutes. Beat yolks of eggs with ¼ cupful water, add them
+gradually to soup off fire, and stir near fire until cooked. Soup must
+not boil after yolks are added. Season with salt and pepper and serve.
+
+
+                            Thick Rice Soup
+
+    2 pints water or stock
+      Salt and pepper to taste
+    2 small onions
+    2 tablespoonfuls Crisco
+    1 cupful rice
+    1 cupful canned tomatoes, or 4 fresh ones
+
+Wash and drain rice. Heat Crisco in saucepan, add rice and stir
+constantly until a golden brown. Now add water or stock, onions and
+tomatoes cut in small pieces, and seasonings. Cook slowly for one hour.
+
+
+
+
+                                 FISH
+
+  [Illustration]
+
+
+Fish, though not quite so nutritious or so stimulating as butcher’s
+meat, is an excellent article of diet, as it is light and easy of
+digestion and well suited to delicate persons and those following
+sedentary occupations, who generally do not take exercise in the fresh
+air. Fish contains a fair proportion of flesh forming and mineral
+matter, and the white kinds very little fat, hence their value in a
+sick diet. A few fishes are rich in fat, as salmon, mackerel, eels,
+and herrings; they are more satisfying as a meal, but usually more
+difficult to digest, except the latter, which is fairly easy to digest,
+and, being inexpensive, forms an economical food.
+
+The digestibility will vary also with the quality of the fish and the
+methods of cooking. White fish when boiled is improved by being rubbed
+over with a cut lemon, or by adding a little vinegar to the water in
+which it is cooked to keep it white and firm. The fish should be put
+into hot, not boiling water, otherwise the higher temperature contracts
+the skin too quickly, and it breaks and looks unsightly. Salt fish may
+be placed in cold water, then boiled to extract some of the salt; if
+the fish has been salted and dried, it is better to soak it in cold
+water for about twelve hours before cooking.
+
+Fish to be fried should be cooked in sufficient hot Crisco to well
+cover it, after having been dried and covered with batter, or with
+beaten egg and breadcrumbs. To egg and breadcrumb fish put a slice into
+seasoned flour, turning it so that both sides may be covered. Shake
+off all loose flour. Brush fish over with beaten egg. Raise fish out
+of egg with the brush and a knife, drain off egg for a second, and lay
+fish in crumbs. Toss these all over it, lift out fish, shake off all
+loose crumbs, lay the slice on a board, and press crumbs down, so that
+surface is flat. The thicker the fish the more slowly it must be fried
+after the first two minutes, or it will be raw inside when the outside
+is done.
+
+  [Illustration]
+
+_To bone fish._ The process of boning is known as filleting and is
+generally done by the fish dealer, but when this is not the case the
+single rule for boning must be strictly adhered to in order to keep
+the knife on the bone--lifting the flesh with the left hand while the
+knife slips in between the bone and the flesh. Flat fish are divided
+down the middle of each side well into the bone, and the boning is
+begun at either side of the incision. Round fish are cut down the back,
+the flesh is laid open from one side and the bone is removed from
+the other. Occasionally round fish are boned readily, the whole fish
+minus the bones being returned to its proper shape, as in anchovies,
+sardines, herrings, haddocks, etc., in this case the fish would be
+split down the front, not the back, and stitched together after boning.
+
+Fish stock is made from the bones, skin and trimmings of white fish.
+These are broken small and generally flavored with onion, parsley,
+herbs, and seasonings. The proportion of water used is rather larger,
+as the flavor is much stronger and also more easily extracted than from
+meat.
+
+
+                             Baked Halibut
+
+    2 lbs. halibut
+    1 cupful tomatoes
+    2 tablespoonfuls flour
+    2 tablespoonfuls Crisco
+    ¾ teaspoonful salt
+    ⅛ teaspoonful pepper
+
+Clean fish, season with salt and pepper, dredge with flour, place in
+Criscoed baking pan, pour over tomatoes, and dot with Crisco. Bake in a
+moderate oven, basting often.
+
+
+                    Baked Salmon with Colbert Sauce
+
+    1 slice salmon, 1½ lbs. in weight
+    4 tablespoonfuls melted Crisco
+    1 tablespoonful chopped parsley
+    1 tablespoonful tarragon vinegar
+    1 chopped shallot, gherkin and anchovy
+      Salt, pepper, and red pepper to taste
+
+                               For Sauce
+
+    4 tablespoonfuls Crisco
+    2 tablespoonfuls flour
+    1 teaspoonful lemon juice
+    3 anchovies
+    1 tablespoonful chopped parsley
+      Pepper to taste
+    2 cupfuls fish stock, or milk and water
+
+_For fish._ Mix Crisco with shallot, gherkin, anchovy, and
+seasonings, lay salmon in this mixture and let it “marinade,” as it
+is called, for one hour. At the end of that time lift it out; do not
+shake off any ingredients that are sticking to it. Now lay it in a well
+Criscoed fireproof dish, cover it with a greased paper, and bake in
+moderate oven for thirty minutes.
+
+_For sauce._ Melt Crisco in small saucepan, stir in flour, add
+fish stock and stir until it boils and thickens. Rub anchovies through
+fine sieve, and add with seasonings. Serve in hot tureen with fish.
+
+
+                              Baked Shad
+
+    1 shad weighing 4 lbs.
+    ¼ lb. mushrooms
+    ½ cupful Crisco
+    2 tablespoonfuls chopped parsley
+    2 tablespoonfuls chopped chives
+    1 cupful breadcrumbs
+    1 egg
+      Salt and white pepper
+      Salt pork
+    1 cupful cream
+    1 teaspoonful cornstarch
+
+Clean, wipe and dry the shad. Melt Crisco, add breadcrumbs, chopped
+mushrooms, parsley, chives, egg well beaten, salt and pepper. Stuff
+fish with this forcemeat, then lay it in a greased pan, put thin strips
+of salt pork over it and bake in hot oven for forty minutes. Lay the
+fish on a hot platter. Pour cream into baking pan, add cornstarch and
+stir till boiling. Serve with the fish.
+
+
+                          Cassolettes of Fish
+
+    ½ lb. cold cooked fish or shrimps
+    ½ cupful milk
+    4 tablespoonfuls Crisco
+    ½ cupful water
+    2 tablespoonfuls cream
+    4 tablespoonfuls flour
+      Salt, pepper, and red pepper to taste
+    1 teaspoonful lemon juice
+    2 lbs. cooked potatoes
+    2 eggs
+
+Rub potatoes through a sieve, add little salt and pepper, 1 egg well
+beaten, and 2 tablespoonfuls melted Crisco and mix well. Roll out on
+floured baking board to 1¼ inches in thickness. Cut into small rounds,
+brush over with remaining egg well beaten, toss in fine breadcrumbs,
+mark the center slightly with a smaller round cutter. Fry to golden
+color in hot Crisco. Remove lids, carefully remove bulk of potatoes
+from inside, fill with mixture, replace lids, and serve hot. For
+mixture, blend 2 tablespoonfuls of the Crisco with flour in a saucepan
+over the fire, add milk, water and seasonings and cook for a few
+minutes. Put in flaked fish and make hot. Add cream last. ½ teaspoonful
+of anchovy extract may be added if liked.
+
+Sufficient for ten cassolettes.
+
+
+                             Dressed Crab
+
+    1 good sized heavy crab
+    6 tablespoonfuls Crisco
+    2 tablespoonfuls breadcrumbs
+    3 tablespoonfuls olive oil
+    2 tablespoonfuls vinegar
+    1 tablespoonful chopped parsley
+      Crisp lettuce leaves
+      Salt and pepper to taste
+
+If possible choose a crab with large claws. Boil crab in boiling salted
+water for thirty minutes, take up and break off large and small claws.
+Lay crab on its back, pull back the flap under its body, pull it right
+out and commence to remove flesh from shell. Take care that the little
+bag near head, usually full of sand, is taken out. Throw away all bone
+and finny pieces. The flesh is of two kinds, some firm and white, rest
+soft and dark. Separate former into little shreds with a fork, also the
+white meat from claws, which must be cracked in order to obtain it. Mix
+dark soft substance with crumbs, add oil, vinegar, and seasonings to
+taste. Toss shredded white meat also in a little seasoning, but keep
+the two kinds separate. When shell is empty wash and dry well. Fill
+shell with the two mixtures, arranging them alternately, so that they
+appear in dark and white stripes. Have it heaped a little higher in
+center. Decorate meat with lines of finely chopped parsley, and force
+the Crisco round edge with a forcing bag and tube. Place crab on some
+crisp lettuce leaves. Arrange some of the small claws in a circle round
+shell.
+
+
+                              Curried Cod
+
+    2 lbs. cod
+    ¼ cupful Crisco
+    2 cupfuls white stock
+    1 tablespoonful flour
+    2 teaspoonfuls curry powder
+    1 medium-sized onion
+    1 tablespoonful lemon juice
+      Salt, pepper, and red pepper to taste
+    2 cupfuls plain boiled rice
+    2 tablespoonfuls chopped cocoanut
+
+Wash and dry the cod, and cut into pieces two inches square. Melt
+Crisco in a saucepan, fry cod lightly in it, then take out and set
+aside. Add sliced onion, flour, and curry powder to the Crisco in
+saucepan and fry ten minutes, stirring continuously to prevent onion
+becoming too brown, then stir in the stock and cocoanut, stir until
+it boils, and afterwards simmer for twenty minutes. Strain and return
+to saucepan, add lemon juice and seasonings to taste, bring nearly to
+boil, then put in fish, cover closely, and cook slowly for half hour.
+An occasional stir must be given to prevent the fish sticking to the
+bottom of the saucepan. Turn out on hot platter and serve with rice.
+The remains of cold fish may be used, in which case the preliminary
+frying may be omitted.
+
+
+                          Flounder a la Crěme
+
+    1 flounder about 2 lbs.
+    2 cupfuls milk
+    1 tablespoonful cream
+    3 tablespoonfuls Crisco
+    1 blade mace
+    6 whole white peppers
+    4 tablespoonfuls flour
+      Lemon juice
+      Salt and pepper to taste
+
+Skin flounder, and take fillets off neatly by sharply cutting down the
+middle of back, and pressing the knife close to the bones. This will
+produce 4 long fillets. Cut each of them in half lengthways, and tie up
+in pretty knot; sprinkle a little salt over and put them aside. Wash
+skin, bones of fish, put them into a small saucepan with milk, mace,
+and whole peppers and simmer for half hour; strain milk into clean
+saucepan; add fillets, and allow to simmer for ten minutes. Lift them
+out, and add to milk the Crisco and flour beaten together; stir till it
+becomes quite smooth; add salt, pepper and lemon juice to taste, and
+cream; put in fillets gently to warm through; dish neatly and pour the
+sauce over them. Serve very hot.
+
+
+                         Flounder a la Turque
+
+                               For Fish
+
+    1 large flounder
+    1 teaspoonful chopped parsley
+    3 tablespoonfuls breadcrumbs
+    2 tablespoonfuls Crisco
+    ½ teaspoonful powdered herbs
+    1 pinch powdered mace
+      Salt, pepper, and red pepper to taste
+    ½ cupful picked shrimps
+
+                               For Sauce
+
+    ½ lemon
+    1 egg
+    ½ cupful melted Crisco
+    1 yolk of egg
+    ½ teaspoonful mustard
+    ½ teaspoonful salt
+    1 pinch red pepper
+    1 tablespoonful vinegar
+    2 chopped gherkins
+    1 teaspoonful chopped parsley
+
+_For fish._ Wash dry and trim flounder. On one side make cut down
+center from near head to near tail and raise flesh from the bones. Make
+a stuffing with Crisco, parsley, breadcrumbs, herbs, shrimps, lemon
+juice, seasonings, and nearly all the egg, and insert under the fillets
+of the flounder, leaving the center open. Dot with Crisco. Brush fish
+over with remaining egg, sprinkle with browned breadcrumbs, put on
+Criscoed baking tin, and bake thirty minutes. Serve with sauce.
+
+_For sauce._ Put egg yolk into a bowl, and, with a wooden spoon stir a
+little; then add by degrees melted Crisco, stirring constantly; then
+add seasonings, vinegar, gherkins and parsley.
+
+
+                             Fish Pudding
+
+                          (_Kate B. Vaughn_)
+
+                              For Pudding
+
+    2 lbs. cooked fish
+    1 cupful milk
+    1 tablespoonful flour
+    1 tablespoonful Crisco
+    2 eggs
+      Salt and pepper to taste
+    ¼ teaspoonful onion juice
+    1 tablespoonful Worcestershire sauce
+      Cream sauce
+
+                               For Sauce
+
+    3 tablespoonfuls flour
+    3 tablespoonfuls Crisco
+    1 slice carrot
+    1 slice onion
+    1 slice celery
+    1 blade of mace
+    1 bay leaf
+    6 whole peppers
+    1 sprig of parsley
+    ¼ teaspoonful salt
+    1 cupful thick cream
+
+_For pudding._ Boil fish in boiling salted water till done. Shred
+or break in small pieces, and free from skin and bone. Blend Crisco and
+flour in a saucepan over fire, add milk and stir till boiling, remove
+from fire, add eggs well beaten, seasonings, and mix well. Turn into
+Criscoed fireproof dish, cover with greased paper, set in warm water,
+and bake in moderate oven for thirty minutes. Serve with the sauce,
+potato balls, and chopped parsley.
+
+_For sauce._ Blend Crisco and flour in a pan over fire, add
+vegetables, mace, bay leaf, peppers, parsley, milk, and simmer for
+thirty minutes. Strain, return to pan, add salt, allow to heat, then
+add cream and it is ready to serve.
+
+
+                              Fried Fish
+
+      Fish
+      Crisco
+    1 egg
+      Salt and pepper to taste
+      Crumbs
+      Sauce
+
+Clean fish, season with salt and pepper. Dip in crumbs, brush over with
+beaten egg, and crumb again. Fry in deep Crisco and drain on brown
+paper.
+
+_Sauce._ Blend 1½ tablespoonfuls Crisco with 1 tablespoonful flour
+in saucepan over fire, add 1 cupful of milk or cream and bring to boil,
+cook for a few minutes over hot water. Cool and add 2 chopped green
+bell peppers and 6 medium-sized chopped sour pickles.
+
+
+                 Fried Lobster with Horseradish Sauce
+
+    1 boiled lobster
+      Crisco for frying
+    1 egg
+      Breadcrumbs
+    1 cupful thick cream
+      Salt and paprika to taste
+    2 tablespoonfuls grated horseradish
+
+Cut lobster meat into neat pieces, dip in beaten egg, toss in
+breadcrumbs and fry in hot Crisco to brown well. Whip up cream, season
+it well with salt and paprika and stir in horseradish; heap this sauce
+in the center of the serving dish and arrange the pieces of fried
+lobster round it. Serve hot.
+
+
+                            Gateau of Fish
+
+                               For Fish
+
+    1½ lbs. cooked white fish
+    3 tablespoonfuls Crisco
+    ½ cupful breadcrumbs
+    ½ cupful milk
+    2 eggs
+    1 teaspoonful chopped parsley
+    1 teaspoonful anchovy paste or extract
+      Salt and pepper to taste
+      Lemon slices
+      Dutch or oyster sauce
+
+                               For Sauce
+
+    2 tablespoonfuls flour
+    2 tablespoonfuls Crisco
+    1 cupful milk
+    ½ cupful oyster liquor
+    1 teaspoonful lemon juice
+      Salt, pepper, and red pepper to taste
+    2 hard-cooked eggs
+    1 dozen small oysters
+
+_For fish._ Cook fish; remove skin and bone, chop it, then put it in a
+basin, add breadcrumbs, parsley, seasonings, milk, eggs well beaten,
+and melted Crisco. Mix well, turn into a Criscoed mold, cover with
+greased paper and steam one hour. Serve with sauce poured over, and
+dish garnished with lemon slices.
+
+_For sauce._ Blend Crisco and flour in pan over fire, stir in
+milk, oyster liquor, stir till it boils for eight minutes, then add
+seasonings. Boil one minute, add eggs chopped, and oysters. Mix and
+serve.
+
+
+                           Oyster Shortcake
+
+    2 cupfuls flour
+    2 teaspoonfuls baking powder
+    ½ teaspoonful salt
+    ¾ cupful milk
+    1 quart oysters
+    ½ cupful Crisco
+    2 tablespoonfuls cornstarch
+    ¼ cupful cream
+    Salt and pepper to taste
+
+Mix flour, baking powder and ½ teaspoonful salt, then sift twice, work
+in Crisco with tips of fingers, add milk gradually. The dough should be
+just soft enough to handle. Toss on floured baking board, divide into
+two parts, pat lightly and roll out. Place in two shallow Criscoed cake
+tins and bake in quick oven fifteen minutes. Spread them with butter.
+Moisten cornstarch with cream, put into pan with oysters and seasonings
+and make very hot. Allow to cook a few minutes then pour half over one
+crust, place other crust on top and pour over rest of oysters. Serve at
+once.
+
+Sufficient for one large shortcake.
+
+
+                              Salmon Mold
+
+    1 can salmon
+    2 tablespoonfuls Crisco
+    ½ cupful rolled crackers
+    3 eggs
+    1 tablespoonful Worcestershire
+    sauce
+    Salt and pepper to taste
+
+                                 Sauce
+
+    1 tablespoonful Crisco
+    1 tablespoonful flour
+    1 egg
+    1 cupful milk
+    Salt and pepper to taste
+    Parsley
+
+_For the mold._ Remove oil, skin and bone from the salmon. Rub salmon
+smooth, add eggs well beaten, crackers, and seasonings. Turn into a
+Criscoed mold, and steam for one hour. Turn out and serve with sauce.
+
+_For sauce._ Blend Crisco and flour in a saucepan over fire, add
+milk, and stir and boil for five minutes. Add egg well beaten, and
+seasonings, pour at once over salmon. Garnish with parsley.
+
+Sufficient for one small loaf.
+
+
+
+
+  [Illustration: MEATS]
+
+Cookery is a branch of applied chemistry. To cook anything, in the
+narrower sense of the term, means to bring about changes in it by
+submitting it to the action of heat, and usually of moisture also,
+which will make it more fitted for food; and it is on the nature of
+this action on different materials that the _rationale_ of the
+cook’s art chiefly depends. Good cooking can make any meat tender, and
+bad cooking can make any meat tough.
+
+The substance in meat called albumen becomes tougher and more
+indigestible, the higher the temperature to which it is subjected
+reaches beyond a certain point. It is this effect of heat on albumen,
+therefore, which has to be considered whenever the cooking of meat
+is in question, and which mainly determines the right and the wrong,
+whether in the making of a soup or a custard, the roasting or boiling
+of a chicken or a joint, or the frying of a cutlet or an omelet.
+
+We now will see to begin with, what are the special ways in which it
+bears on meat cookery. Take a little bit of raw meat and put it in cold
+water. The juice gradually soaks out of it, coloring the water pink and
+leaving the meat nearly white. Now take another bit, and pour boiling
+water upon it; and though no juice can be seen escaping, the whole
+surface of the meat turns a whitish color directly.
+
+  [Illustration]
+
+Lean meat is made up of bundles of hollow fibres within which the
+albuminous juices are stored. Wherever these fibres are cut through,
+the juice oozes out and spreads itself over the surface of the meat.
+If, as in our first little experiment, the meat is put in cold water,
+or even in warm water, or exposed to a heat insufficient to set the
+albumen, either in an oven or before the fire, the albuminous juices
+are in the first case drawn out and dissolved, and in the second
+evaporated. In either case the meat is deprived of them. But if the
+meat is put into boiling water or into a quick oven or before a hot
+fire, the surface albumen is quickly set, forms a tough white coating
+which effectually plugs the ends of the cut fibres, and prevents any
+further escape of their contents.
+
+Here, then, we have the first principles on which meat cookery must
+be conducted; viz: that if we wish to get the juices out of the meat,
+as for soups and stews, the liquid in which we put it must be cold to
+begin with; while if we wish, as for boiled or roast meat, to keep them
+in, the meat must be subjected first of all to the action of boiling
+water, a hot fire or a quick oven. The meats of soups and stews must
+not be raw, and that of joints must not be tough; and the cooking of
+both one and the other, however it is begun, should be completed at
+just such a moderate temperature as will set, but not harden, the
+albumen. That is to say, the soup or stew must be raised to this
+temperature, after the meat juices have been drawn out by a lower one,
+while a joint or fowl must be lowered to it after the surface albumen
+has been hardened by a higher one.
+
+All poultry or game for roasting should be dredged with flour before
+and after trussing, to dry it perfectly, as otherwise it does not
+crisp and brown so well. Unless poultry is to be boiled or stewed it
+never should be washed or wet in any way as this renders the flesh
+sodden and the skin soft. Good wiping with clean cloths should be quite
+sufficient. With the exception of ducks and geese, all poultry and game
+require rather a large addition of fat during roasting, as the flesh is
+dry. Chickens will cook in from twenty to thirty minutes; fowls take
+from thirty to sixty minutes when young and tender, the only condition
+in which they are fit to roast; turkeys take from one to two hours and
+even more if exceptionally large. Game takes longer in proportion to
+its size than poultry, and all birds require better and more cooking
+than beef or mutton.
+
+
+                             Beef Collops
+
+    1 lb. hamburg steak
+    1 chopped onion
+    2 tablespoonfuls Crisco
+    1 cupful water or stock
+    1 tablespoonful flour
+      Salt and pepper to taste
+    1 teaspoonful mushroom catsup
+        or Worcestershire sauce
+      Sippets of toast or croutons
+      Mashed potatoes or plain boiled rice
+
+Melt Crisco in saucepan, put in beef and onion and fry light brown,
+then sprinkle in flour, add water or stock, catsup or sauce, and
+seasonings. Cover pan and let contents simmer very gently forty-five
+minutes. Arrange collops on hot platter with border of sippets of toast
+or croutons, or border of hot mashed potatoes, or plain boiled rice.
+
+
+                        Braised Loin of Mutton
+
+    3 lbs. loin mutton
+    3 tablespoonfuls Crisco
+    1 celery stalk
+    ½ teaspoonful whole white peppers
+    1 bunch sweet herbs
+      Salt, pepper, and red pepper to taste
+    1 turnip
+    1 carrot
+    3 cloves
+    2 sprigs parsley
+    4 tablespoonfuls flour
+   12 button mushrooms
+    1 onion
+
+Remove bone from mutton, rub with a little salt, pepper and red pepper
+mixed together; roll up and tie in neat roll with tape; cut up celery,
+onion, carrot and turnip, and lay them at bottom of saucepan with herbs
+and parsley; lay mutton on top of these, and pour enough boiling water
+to three parts cover it, and simmer slowly two hours; lift mutton into
+roasting tin with a few tablespoonfuls of the gravy; set in hot oven
+until brown; strain gravy and skim off fat, melt Crisco in saucepan,
+add flour, then add gravy gradually, seasoning of salt and pepper,
+mushrooms, and boil eight minutes. Set mutton on hot platter with
+mushrooms round, and gravy strained over.
+
+
+                         Chicken a la Tartare
+
+    1 young chicken
+    1 egg
+    ¾ cupful Crisco
+    Breadcrumbs
+    Salt and pepper to taste
+    Mixed pickles
+    Tartare sauce
+
+Singe, empty, and split chicken in half; take breastbone out and
+sprinkle salt and pepper over. Melt ½ cupful Crisco in frying pan
+and fry chicken half hour, turning it now and then. Remove from pan
+and place between two dishes with heavy weight on top, till it is
+nearly cold. Then dip in egg beaten up, and roll in breadcrumbs.
+Melt remaining Crisco, then sprinkle it all over chicken; roll in
+breadcrumbs once more. Fry in hot Crisco to golden color. Serve at once
+with a garnish of chopped pickles, and tartare sauce.
+
+
+                         Chicken en Casserole
+
+    1 tender chicken for roasting
+    ½ cupful Crisco
+      Salt and pepper
+    1 pint hot water
+    1 cupful hot sweet cream
+    2 cupfuls chopped mushrooms
+    1 tablespoonful chopped parsley
+
+Clean chicken, split down back, and lay breast upward, in casserole.
+Spread Crisco over breast, dust with salt and pepper, add hot water,
+cover closely and cook in hot oven one hour. When nearly tender, put in
+the cream, mushrooms, and parsley; cover again and cook twenty minutes
+longer. Serve hot in the casserole. Oysters are sometimes substituted
+for mushrooms, and will be found to impart a pleasing flavor.
+
+
+                           Curried Ox-Tongue
+
+    6 slices cooked ox-tongue
+    3 tablespoonfuls Crisco
+    2 teaspoonfuls curry powder
+    6 chopped mushrooms
+    1 cupful brown sauce
+    1 dinner roll
+    1 egg
+    1 cupful boiled rice
+
+_For tongue._ Cut slices of tongue, fry in Crisco, season with
+¼ teaspoonful salt and curry powder, then add mushrooms, and brown
+sauce, simmer ten minutes. Cut large dinner roll into slices, and toast
+them lightly on both sides; dip them in egg well beaten, then fry in
+hot Crisco and drain. Dish up slices of tongue alternately with fried
+slices of roll, pour sauce round base, and serve with boiled rice.
+
+_For brown sauce._ Melt 3 tablespoonfuls Crisco, add 1 chopped
+onion, piece of carrot, 2 mushrooms, and fry a good brown color; stir
+in 2 tablespoonfuls flour and fry it also; then add 1 cupful stock
+or water and few drops of kitchen bouquet. Let all cook ten minutes,
+stirring constantly; add seasoning of salt and pepper, and strain for
+use.
+
+Sufficient for 6 slices.
+
+
+                             Fried Chicken
+
+    Chicken
+    Crisco
+
+Select young tender chickens and disjoint. Wash carefully and let stand
+over night in refrigerator.
+
+
+                                   A
+
+                          (_Kate B. Vaughn_)
+
+Drain chicken but do not wipe dry. Season with salt and white pepper
+and dredge well with flour. Fry in deep Crisco hot enough to brown a
+crumb of bread in sixty seconds. It requires from ten to twelve minutes
+to fry chicken. Drain and place on a hot platter garnished with parsley
+and rice croquettes.
+
+
+                                   B
+
+                          (_Kate B. Vaughn_)
+
+Make batter of 1 cupful flour, 1 teaspoonful salt, 2 grains white
+pepper, ½ cupful water, 2 well beaten eggs, and 1 tablespoonful melted
+Crisco. Have kettle of Crisco hot enough to turn crumb of bread a
+golden brown in sixty seconds. Drain chicken but do not dry. Dip each
+joint separately in batter and fry in the Crisco until golden brown.
+It should take from ten to twelve minutes. Serve on a folded napkin
+garnished with parsley.
+
+
+                                   C
+
+                          (_Kate B. Vaughn_)
+
+Drain chicken but do not wipe dry. Season with salt and white pepper
+and dredge well with flour. Put three tablespoonfuls Crisco in frying
+pan and when hot place chicken in pan; cover, and allow to steam for
+ten minutes. Uncover, and allow chicken to brown, taking care to turn
+frequently. Serve on hot platter, garnished with parsley and serve with
+cream gravy.
+
+
+                                   D
+
+Select medium-sized chickens and wash well, then cut into neat
+pieces and season them. Mix 1 cupful cornmeal with 1 cupful flour, 1
+tablespoonful salt and 1 tablespoonful black pepper. Dip each piece
+in mixture and fry in hot Crisco twelve minutes. Drain and serve with
+cornmeal batter bread.
+
+
+                                   E
+
+Wash young chicken, cut into neat pieces, dust with salt, pepper,
+and flour, and fry in hot Crisco twelve minutes. Drain, place on hot
+platter, pour over it ½ pint hot sweet cream, sprinkle over with
+chopped hot roasted peanuts, little salt and pepper.
+
+
+                     Fried Chicken, Mexican Style
+
+    1 tender chicken
+      Salt and pepper to taste
+    1 clove garlic
+    1 seeded green pepper
+    2 large tomatoes
+    5 tablespoonfuls Crisco
+      Corn croquettes
+
+
+                            For Croquettes
+
+    2 tablespoonfuls Crisco
+    1 can or 14 ears corn
+    2 tablespoonfuls flour
+    2 cupfuls milk
+    ½ teaspoonful sugar
+      Pepper and salt to taste
+    1 egg
+      Breadcrumbs
+
+_For chicken._ Draw, wash and dry chicken, then cut into neat joints,
+sprinkle with salt and pepper. Heat Crisco in frying pan, add clove of
+garlic and pepper cut in small pieces. When garlic turns brown take
+out, put chicken in, fry till brown, then cover closely, allow to
+simmer till ready. A short time before covering chicken, add tomatoes
+peeled and cut in small pieces.
+
+_For croquettes._ Drain liquor from can of corn, or grate ears, and
+chop kernels fine. Blend Crisco and flour together in pan over fire,
+add milk, stir till boiling and cook five minutes, stirring all the
+time, add seasonings, and corn, and cook five minutes, then allow to
+cool. When cold, form lightly with floured hands into neat croquettes,
+brush over with beaten egg, toss in crumbs and fry in hot Crisco to
+a golden brown. Drain. Place chicken on hot platter, garnish with
+croquettes and serve hot.
+
+
+                           Fried Sweetbreads
+
+    Sweetbreads
+    Egg
+    Breadcrumbs
+    Crisco
+    Peas or new Potatoes
+    Rich brown gravy
+
+Sweetbreads should always be blanched before using. To blanch, soak in
+cold water two hours, changing water 3 or 4 times. Put into saucepan,
+cover with cold water, add little salt, and skim well as water comes
+to boil. Simmer from ten to thirty minutes, according to kind of
+sweetbread used. Remove to basin of cold water until cold, or wash well
+in cold water and press between two plates till cold. Dry, remove
+skin, cut in slices, coat with beaten egg and toss in breadcrumbs, and
+fry in hot Crisco to a golden brown. Serve round peas or new potatoes,
+with rich brown gravy.
+
+For those whose digestions are at fault, sweetbreads ought to be eaten
+as a daily ration if the pocketbook will afford it. For this special
+part of the animal’s anatomy is that one of all the viscera whose
+mission is to help digestion. It is of the very pancreas itself, that
+stomach gland of marvelously involved structure which elaborates the
+powerful pancreatic juice. It is alkaline in nature, able to digest
+starches, fats, and most of what escapes digestion in the stomach
+proper. It received its name from a fancied resemblance in its
+substance and formation to the rising lumps of dough destined for bread.
+
+
+                             Kidney Omelet
+
+    4 kidneys
+    6 tablespoonfuls Crisco
+    6 eggs
+      Salt and pepper to taste
+    1 tablespoonful chopped parsley
+    2 tablespoonfuls cream
+
+Melt 2 tablespoonfuls Crisco in frying pan. Skin kidneys and cut into
+small dice and toss them into hot Crisco three minutes. Whisk whites of
+eggs to stiff froth, then add yolks, seasonings, parsley, and cream,
+then add kidney. Make remaining Crisco hot in omelet pan or frying pan,
+pour in omelet and fry over clear fire six minutes. When the edges are
+set, fold edges over so that omelet assumes an oval shape; be careful
+that it is not done too much; to brown the top, hold pan before fire,
+or put it in oven; never turn an omelet in the pan. Slip it carefully
+on a hot dish and serve the instant it comes from the fire.
+
+
+                       Macaroni and Round Steak
+
+    ½ package macaroni
+    ½ can tomatoes
+    3 tablespoonfuls Crisco
+    2 onions
+      Salt and pepper to taste
+    ½ cupful grated cheese
+    1 lb. round steak
+    ½ cupful breadcrumbs
+
+Break macaroni into inch lengths and add it with 1 tablespoonful of the
+Crisco to plenty of boiling water and boil twenty minutes, then drain.
+Put steak and onions through a food chopper. Put macaroni into Criscoed
+fireproof dish, then put in meat and onions, add seasonings, tomatoes,
+cheese, breadcrumbs, and remainder of Crisco melted. Bake in moderate
+oven one hour.
+
+
+                              Meat Cakes
+
+    1 lb. round steak
+    3 tablespoonfuls melted Crisco
+    3 small onions
+    1 tablespoonful chopped parsley
+    2 eggs
+    ¼ lb. grated cheese
+    2 cupfuls breadcrumbs
+      Salt, pepper, and paprika to taste
+      Tomato sauce
+
+
+                               For Sauce
+
+    4 tablespoonfuls Crisco
+    1 carrot
+    1 turnip
+    2 onions
+    3 tablespoonfuls flour
+    2 cupfuls stock
+    1 can or ½ lb. fresh tomatoes
+    1 tablespoonful tomato catsup
+    1 bunch sweet herbs
+      Salt, pepper, and red pepper to taste
+    1 blade mace
+    1 bay leaf
+
+_For meat cakes._ Grind steak and onions together, add Crisco, cheese,
+parsley, crumbs, seasonings, and eggs lightly beaten. Mix together;
+form into small cakes, toss in flour and fry in hot Crisco. Serve hot
+with tomato sauce.
+
+_For sauce._ Slice vegetables, fry in Crisco ten minutes; then add
+flour, stock, mace, bay leaf, tomatoes, catsup, and herbs. Stir till
+they boil, then simmer gently forty-five minutes. Rub through sieve,
+add seasonings and use.
+
+Sufficient for twelve meat cakes.
+
+
+                             Roast Turkey
+
+
+                             For Stuffing
+
+    1 quart fine breadcrumbs
+    4 tablespoonfuls Crisco
+   1½ teaspoonfuls salt
+    2 tablespoonfuls chopped onion
+    1 lemon
+    1 tablespoonful chopped parsley
+    ¼ teaspoonful powdered thyme
+    ¼ teaspoonful white pepper
+    1 egg
+    1 cupful country sausage
+      A little warm water
+    1 turkey
+      Salt pork
+
+Mix sausage with breadcrumbs, add egg well beaten, Crisco, seasonings,
+grated rind and strained juice of lemon, and moisten with a little
+hot water. Be careful not to make stuffing too moist. See that turkey
+is well plucked, singed and wiped; fold over pinions, and pass skewer
+through them, thick part of legs and body, catching leg and pinning it
+on other side; now secure bottom part of leg, which should have feet
+cut off half way to first joint, fill breast of bird with stuffing
+and skewer down skin. Place 2 strips salt pork in bottom of roasting
+pan, lay in turkey and place several strips salt pork over breast
+and sprinkle lightly with flour. Roast in hot oven, allowing fifteen
+minutes to the pound. Baste occasionally with melted Crisco. Serve hot
+decorated with cooked onions, celery tips, cranberries, and parsley.
+
+
+                         Roast with Spaghetti
+
+    2 tablespoonfuls flour
+    3 lbs. sirloin steak
+    2 tablespoonfuls Crisco
+    1 large onion
+    ¼ lb. bacon
+    Salt and pepper to taste
+    ½ cupful water
+    ½ can tomatoes
+    1 cupful cooked peas
+    1 cupful cooked spaghetti
+    1 cupful cooked mushrooms
+    8 stuffed olives
+
+Melt Crisco and make very hot in roasting pan, lay in steak, season
+with salt and pepper, cover with layer of sliced onion, layer of
+bacon, add water, cover, and cook in moderate oven about three hours.
+Have ready peas, mushrooms, and spaghetti. Place meat on hot platter.
+Add juice of tomatoes to gravy, and flour moistened with a little
+cold water, peas and mushrooms, and when hot pour round meat. Spread
+spaghetti on top and decorate with olives.
+
+
+                    Sirloin Steak with Fried Apples
+
+    1 sirloin steak weighing 2 lbs.
+    3 tablespoonfuls melted Crisco
+    1 teaspoonful salt
+    ½ teaspoonful white pepper
+    4 tart apples
+      Milk
+      Flour
+
+Mix salt and pepper with melted Crisco, then rub mixture into steak and
+let steak lie in it twenty minutes. Broil it over a clear fire till
+done and serve surrounded with fried apples. Peel and core and slice
+apples, then dip in milk, toss in flour, and drop into hot Crisco to
+brown.
+
+
+
+
+  [Illustration: VEGETABLES]
+
+
+In the vegetable kingdom the cereals form a very important part of our
+diet, by supplying chiefly the carbohydrates or heat giving matter.
+Another nutritious group termed pulse, are those which have their seed
+enclosed in a pod. The most familiar are peas, beans, and lentils;
+peas and beans are eaten in the green or unripe state as well as in
+the dried. Vegetables included in the pulse group are very nourishing
+if they can be digested, they contain a large amount of flesh forming
+matter, usually a fair amount of starch, but are deficient in fat. Peas
+and beans also contain sulphur and tend to produce flatulence when
+indulged in by those of weak digestion. Lentils contain less sulphur,
+and do not produce this complaint so readily.
+
+The more succulent vegetables include tubers, as potatoes and Jerusalem
+artichokes, leaves, stems, and bulbs, as cabbages, spinach, celery, and
+onions, roots and flowers, as carrots, parsnips, and cauliflower. These
+are very valuable on account of the mineral matter, chief of which are
+the potash salts, so necessary to keep the blood in a healthy condition.
+
+Care should be taken in cooking vegetables not to lose the salts.
+Steaming is preferable to boiling, by preserving the juices, though it
+does not tend to improve the color of green vegetables. A little lemon
+juice added to the water in which new potatoes are boiling improves
+their color. Mint is sometimes cooked with new potatoes. To secure a
+good color in vegetables when cooked, careful cleaning and preparation
+before cooking is essential. Earthy roots, such as potatoes, turnips,
+and carrots, must be both well scrubbed and thoroughly rinsed in clean
+water before peeling. From all vegetables, coarse or discolored leaves
+and any dark or decayed spots should be carefully removed before
+cooking.
+
+  [Illustration]
+
+Potatoes should be peeled thinly, or, if new, merely brushed or rubbed
+with a coarse cloth to get the skin off. Turnips should be thickly
+peeled, as the rind in these is hard and woody. Carrots and salsify,
+unless very old, need scraping only. After the removal of the skin, all
+root vegetables (except those of the onion kind) should be put in cold
+water till wanted. Potatoes, artichokes, and salsify especially, must
+not remain a moment out of water after peeling, or they will turn a
+dark color, and to the water used for the two last, a little salt and
+lemon juice should be added in order to keep them white.
+
+Root vegetables should be boiled with the lid of the pan on, green
+vegetables should be boiled with the lid of the pan off, for the
+preservation of the color.
+
+
+                            Baked Parsnips
+
+    ½ cupful Crisco
+    5 parsnips
+      Salt and pepper to taste
+
+Peel and wash parsnips and cut into two lengthwise, and steam for one
+hour. Remove from fire, lay in greased baking pan, sprinkle with salt
+and pepper, spread Crisco over top and bake slowly till tender. Serve
+hot.
+
+
+                     Brussels Sprouts with Crisco
+
+    ½ cupful Crisco
+    2 baskets brussels sprouts
+    ½ cupful grated cheese
+
+Trim sprouts and cook them in boiling salted water till tender, drain
+and dry on clean cloth. Heat Crisco hot, then add sprouts, and fry
+until very hot. Turn them into hot vegetable dish, sprinkle cheese over
+them and serve immediately.
+
+Sufficient for one dish.
+
+
+                               Colcannon
+
+    3 tablespoonfuls Crisco
+    ½ lb. cold cooked potatoes
+    ½ lb. cold cooked cabbage
+    1 onion
+      Salt and pepper to taste
+
+Chop onion and cabbage and mash potatoes. Put into frying pan with
+Crisco and fry few minutes adding seasonings. Turn into Criscoed
+fireproof dish and brown in oven.
+
+
+                           Lentils and Rice
+
+    3 tablespoonfuls Crisco
+    ½ cupful lentils
+    ½ cupful milk
+    ½ cupful water
+    1 teaspoonful curry powder
+    1 small onion
+    1 tablespoonful lemon juice
+    1 cupful boiled rice
+      Salt and pepper to taste
+
+Wash lentils and soak them in milk twelve hours. Melt Crisco, slice
+onion and fry a pale brown, add curry powder, milk, water, seasonings,
+and lentils, simmer two hours and add lemon juice just before serving.
+Serve with rice.
+
+
+                             Corn Fritters
+
+    1 tablespoonful melted Crisco
+    1 can crushed corn
+    1 cupful flour
+    1 teaspoonful baking powder
+    2 teaspoonfuls salt
+    ¼ teaspoonful white pepper
+    3 tablespoonfuls milk
+
+Put corn into bowl, add Crisco, salt, pepper, flour, baking powder, and
+milk. Mix well and drop in spoonfuls on a Criscoed griddle. Fire brown
+on both sides. These fritters are a palatable accompaniment to roast
+chicken.
+
+Sufficient for twelve fritters.
+
+
+                        Corn, Okra and Tomatoes
+
+    2 tablespoonfuls Crisco
+    2 tablespoonfuls sugar
+      Salt and pepper to taste
+    6 ears corn
+    6 okra pods
+    6 tomatoes
+    2 cupfuls water
+
+Cut corn from cob, put into saucepan, cover with water and bring to
+boil. Scald and skin tomatoes and cut okra into cross sections half
+inch long. Add both to corn with Crisco and seasonings. Stir and cook
+until tender. Serve hot.
+
+
+                          Curried Cauliflower
+
+    4 tablespoonfuls Crisco
+    1 cauliflower
+    1 sliced onion
+    1 dessertspoonful curry powder
+    1 tablespoonful lemon juice
+    ¼ teaspoonful salt
+    1 cupful stock or water
+
+Boil cauliflower in boiling salted water till tender, drain, then
+divide into small flowerets. Fry onion in Crisco a few minutes, then
+add curry powder, lemon juice and stock or water. Simmer fifteen
+minutes, then strain into clean saucepan. Add cauliflower and salt and
+simmer fifteen minutes. Serve hot.
+
+
+                      Creamed Potatoes au Gratin
+
+    2 tablespoonfuls Crisco
+    1 quart peeled and diced potatoes
+    2 cupfuls milk
+    1 tablespoonful flour
+    1 cupful grated cheese
+    1 teaspoonful salt
+    ¼ teaspoonful white pepper
+      Few breadcrumbs
+
+Cut potatoes in about 1½-inch pieces, then boil carefully in boiling
+salted water. When done, drain, and pour into Criscoed fireproof dish.
+Blend Crisco and flour in saucepan over fire, add milk, stir till
+boiling, then add cheese and seasonings. Pour over potatoes; grate a
+little cheese over top, sprinkle with breadcrumbs and bake five minutes
+in hot oven.
+
+
+                         Eggplant en Casserole
+
+    4 tablespoonfuls melted Crisco
+    1 large eggplant
+    3 small onions
+    2 garlic cloves
+    3 tomatoes
+    1 green pepper
+      Salt and pepper to taste
+
+Slice eggplant into thin slices, then slice onions, garlic, tomatoes
+and pepper quite thin. Arrange them, alternately, in a Criscoed
+casserole, seasoning each layer with salt and pepper. Pour in melted
+Crisco and cover. Cook over slow fire or in moderate oven till the
+eggplant is tender. Serve hot or cold.
+
+
+                             Fried Parsley
+
+      Crisco
+    1 bunch parsley
+      Salt and pepper to taste
+
+Wash, pick and dry the parsley; put into frying basket and immerse in
+hot Crisco fifteen seconds or until crisp. Drain and sprinkle with salt
+and pepper. It should be a nice green color. If it turns black it has
+been too long in the fat.
+
+
+                    Green Peas a la Maitre d’Hotel
+
+    4 tablespoonfuls Crisco
+    1 quart shelled peas
+      Salt and pepper to taste
+    1 tablespoonful lemon juice
+    2 sprigs mint
+    1 tablespoonful chopped parsley
+    1 teaspoonful sugar
+
+Shell peas and throw into plenty boiling water containing a teaspoonful
+of salt, sugar, and mint; boil fast until tender, then drain. Mix lemon
+juice with Crisco and parsley; stir this among peas, reheat them, and
+serve at once.
+
+
+                         Jerusalem Artichokes
+
+    2 tablespoonfuls Crisco
+    1 lb. artichokes
+    2 tablespoonfuls flour
+    1 yolk of egg
+    2 teaspoonfuls lemon juice
+    1½ cupfuls milk
+    2 tablespoonfuls cream
+      Salt and pepper to taste
+    1 teaspoonful chopped parsley
+    ¼ cupful vinegar
+    1 pint boiling milk
+
+Wash and scrape artichokes, and throw each one in cold water containing
+vinegar; when all are done, rinse in water and put into boiling milk,
+add cupful of boiling water and teaspoonful of salt. Boil quickly with
+lid off, pierce with fork to know if done. Lift into hot dish and cover
+with sauce. Blend Crisco and flour in saucepan, over fire, add milk,
+salt and pepper, and cook five minutes. Remove from fire, add egg
+beaten with cream and lemon juice, pour over artichokes and sprinkle
+parsley over top.
+
+
+                          Mushrooms au Gratin
+
+    4 tablespoonfuls Crisco
+   14 large mushrooms
+    1 egg
+      Salt, pepper, and red pepper to taste
+    1 tablespoonful chopped parsley
+    2 tablespoonfuls chopped cooked meat
+    2 tablespoonfuls breadcrumbs
+    ½ cupful stock
+    1 tablespoonful chopped suet
+
+Beat up egg, add suet, breadcrumbs, meat, parsley, and seasonings.
+Wash and remove centers from mushrooms, season with salt, pepper, and
+red pepper, also place tiny piece of Crisco in each. Then put heaping
+teaspoonful of forcemeat in each one, and cover with crumbs. Lay on
+Criscoed tin, add stock, and bake fifteen minutes. Serve on hot dish
+with gravy poured round.
+
+Sufficient for fourteen mushrooms.
+
+
+                       New Potatoes a la France
+
+    3 tablespoonfuls Crisco
+    2 lbs. new potatoes
+    2 sprigs mint
+    1 teaspoonful salt
+    1 tablespoonful chopped parsley
+    1 tablespoonful lemon juice
+
+Wash and scrape potatoes. With round vegetable cutter scoop out from
+potatoes a number of little balls like marbles; boil these till tender
+in water, to which have been added salt and mint. Drain, add Crisco,
+parsley, and lemon juice. Toss them about gently in pan a few minutes,
+and serve on hot dish.
+
+
+                              Potato Pone
+
+    2 tablespoonfuls Crisco
+    1 generous cupful grated raw sweet potatoes
+    1 cupful molasses
+    1 cupful milk
+    1 teaspoonful powdered ginger
+    ½ teaspoonful powdered cinnamon
+    ½ teaspoonful salt
+    1 tablespoonful chopped candied orange peel
+    ½ cupful sugar
+
+Grate potatoes or put them through meat chopper, add molasses, sugar,
+milk, Crisco, salt, spices, and orange peel. Mix well, turn into
+Criscoed fireproof dish and bake in moderate oven till firm.
+
+Sufficient for one small pone.
+
+
+                          Savory Lentil Dish
+
+    4 tablespoonfuls melted Crisco
+    1 cupful lentils
+    1 bay leaf
+    3 sprigs parsley
+    1 chopped onion
+      Salt, pepper, and powdered mace to taste
+    1 cupful boiled rice
+    1½ cupfuls highly seasoned tomato sauce
+
+Wash lentils and soak in plenty of cold water four hours. Put into
+boiling salt water, add bay leaf, parsley, seasonings and cook till
+tender. Chop and fry onion in 3 tablespoonfuls of Crisco, add lentils,
+rice and remainder of Crisco, stir and allow to get hot. Turn into hot
+dish and pour over tomato sauce.
+
+
+                             Stuffed Beets
+
+    2 tablespoonfuls Crisco
+    6 beets
+    2 green peppers
+    2 tablespoonfuls breadcrumbs
+    ½ teaspoonful onion juice
+      Salt and pepper to taste
+      Watercress
+
+Select 6 smooth even-sized beets and boil in boiling salted water until
+tender. Peel, remove root end and remove center, leaving shell about
+half inch thick. Remove stems and seeds from peppers; cover peppers
+with boiling water ten minutes. Dice them with scooped out beet, add
+Crisco, breadcrumbs, and seasonings. Mix and divide into beet shells,
+dot with Crisco and bake in moderate oven twenty minutes. Serve
+garnished with watercress.
+
+Sufficient for six beets.
+
+
+                           Stuffed Eggplant
+
+    3 tablespoonfuls Crisco
+    3 small eggplants
+    ½ cupful breadcrumbs
+   1½ cupfuls stock
+    ½ cupful chopped cooked chicken or veal
+    1 egg
+      Salt, pepper, and nutmeg to taste
+    ½ cupful white wine
+      Criscoed crumbs
+    1 tablespoonful flour
+    1 tablespoonful sherry
+
+Cut eggplants in halves and scoop out inside, leaving shell half inch
+thick. Soak ½ cupful breadcrumbs in ½ cupful stock ten minutes, then
+add cooked chicken, 2 tablespoonfuls melted Crisco, egg, well beaten,
+and seasoning of salt, pepper and nutmeg. Divide this forcemeat into
+eggplants, sprinkle Criscoed crumbs on top, set them in greased pan,
+pour in rest of stock and white wine and bake half hour in moderate
+oven. Serve on hot dish with following sauce.
+
+Put 1 tablespoonful Crisco and 1 tablespoonful flour into saucepan and
+blend over fire, add sherry and 1 cupful liquor from pan in which they
+were baked, and cook five minutes.
+
+Sufficient for three eggplants.
+
+
+                           Stuffed Potatoes
+
+                          (_Kate B. Vaughn_)
+
+    2 tablespoonfuls melted Crisco
+    6 large potatoes
+    2 tablespoonfuls grated cheese
+    1 yolk of egg
+      Salt and pepper to taste
+
+Wash six well shaped white potatoes and rub skin with Crisco. Bake
+until tender, cut slice off one end, and with a teaspoon remove all
+potato from shells. Mash the potato, adding Crisco, cheese, seasonings,
+and egg yolk. Refill shells and bake fifteen minutes. Serve hot on
+napkin.
+
+Sufficient for six potatoes.
+
+
+                           Viennese Carrots
+
+    2 tablespoonfuls Crisco
+    1 bunch carrots
+    1 tablespoonful flour
+    ½ teaspoonful sugar
+    2 tablespoonfuls vinegar
+    Salt and pepper to taste
+    1 tablespoonful chopped parsley
+    1 cupful cooked peas
+
+Scrape carrots, cut in small pieces, and boil till tender in boiling
+salted water. Blend Crisco and flour together in saucepan over fire,
+stir in 1 cupful water in which carrots were cooked, boil five minutes,
+then add sugar, seasonings, vinegar, parsley, peas, and carrots; simmer
+ten minutes and serve hot in vegetable dish.
+
+  [Illustration]
+
+
+
+
+  [Illustration: SALADS]
+
+
+Salads are classified into two groups--i.e., the raw, such as lettuce,
+endive, radishes, cucumber, celery, etc., and the cooked, such as those
+made from cooked vegetables, eggs, cooked cold fish, poultry, and meat.
+The raw materials should be washed most carefully and well cleaned
+before mixing, and the utensils for cutting and mixing, as well as the
+basins or bowls used, should be clean and dry. Every salad, no matter
+how plain and simple it may be, should be made to look inviting and
+tempting. The method of draining or drying is a very easy performance
+so long as the salad leaves, whatever they may be, are almost free from
+moisture. This is effected best by putting the leaves, which should be
+broken, not cut with a knife, into a wire basket and drying them well,
+or else putting them into a cloth lightly folded and shaking well until
+the outer moisture of the leaves is well absorbed. The salad then is
+ready for mixing.
+
+Any cold boiled vegetables left over from dinner are useful as giving
+variety to salads, and help to make a good accompaniment to cold meat
+served to luncheon. Thinly sliced cold potatoes--new ones for choice,
+green peas and string beans, are especially good for this purpose, and
+even Brussels sprouts, carrots, and turnips may be used on occasion in
+small quantities. More substantial salads, prepared with cold meat or
+fish, form appetizing luncheon or breakfast dishes. Those made with
+chicken, lobster and salmon respectively are most widely known, but
+fillets of flounder, cold ham or beef, or lamb make very good salads,
+and even the humble herring, and dried and salted fish, may be used
+with advantage in this way.
+
+  [Illustration]
+
+The meat or fish should be cut up into cubes or convenient small
+pieces, and piled up in the center of the dish or salad bowl on a layer
+of seasoned, shredded lettuce. Over this should be poured half of the
+dressing. Round this should be arranged the green constituents of the
+salad, cut up rather small, garnished with slices of tomato or beets,
+cucumber and hard-cooked egg. The remainder of the dressing should
+be poured over this, and the top of the meat or fish pyramid may be
+ornamented with a few sprigs of endive or parsley.
+
+
+                      Apple, Celery and Nut Salad
+
+
+                             For Dressing
+
+    1 tablespoonful Crisco
+    1 teaspoonful mustard
+    1 teaspoonful sugar
+    ½ teaspoonful salt
+    ¼ teaspoonful white pepper
+    2 eggs
+    4 tablespoonfuls lemon juice
+    1 cupful whipped cream
+
+
+                               For Salad
+
+    1 quart chopped apples
+    1 pint diced celery
+   1½ cupfuls blanched and shredded almonds
+    ⅔ cupful rolled pecan nut meats
+
+_For salad._ Mix apples, celery and nut meats.
+
+_For dressing._ Melt Crisco, add mustard, sugar, salt, pepper, yolks
+of eggs well beaten, and lemon juice. Cook in double boiler till it
+thickens, then add whites of eggs stiffly beaten. Chill and add whipped
+cream just before serving. Dressing should be mixed with fruit.
+
+
+                            Asparagus Salad
+
+
+                             For Dressing
+
+    6 tablespoonfuls melted Crisco
+    1 teaspoonful salt
+    ¼ teaspoonful paprika
+      Pinch black pepper
+    1 tablespoonful tarragon vinegar
+    2 tablespoonfuls cider vinegar
+    1 tablespoonful chopped cucumber pickles
+    1 tablespoonful chopped green peppers
+    1 teaspoonful chopped parsley
+    1 teaspoonful chopped chives
+    1 can asparagus or fresh cooked asparagus
+
+Drain asparagus and chill. Mix salt with paprika, add pepper, tarragon
+vinegar, cider vinegar, Crisco, pickles, peppers, parsley, and chives,
+mix well and pour over the asparagus.
+
+
+                        Celery and Almond Salad
+
+    1 cupful melted Crisco
+    1 yolk of egg
+    1 tablespoonful lemon juice
+    1 tablespoonful vinegar
+    1 head celery
+    ½ cupful blanched almonds
+    1 crisp lettuce
+      Few drops green color
+    ½ teaspoonful sugar
+    1 teaspoonful salt
+    ½ teaspoonful mustard
+      Red pepper to taste
+
+Melt and cool Crisco. Prepare celery and cut into very thin strips and
+plunge in ice water until wanted. Blanch and shred almonds; wash and
+dry lettuce leaves. Put yolk of egg into bowl, add mustard, salt, and
+red pepper and mix well with wooden spoon. Add sugar, teaspoonful lemon
+juice, teaspoonful vinegar; beat in Crisco gradually. Remove spoon and
+beat with egg beater five minutes, then beat in rest of lemon juice and
+vinegar. Add more seasonings if needed and enough green color to make
+it look pretty. Dry celery and mix with almonds, then toss them into
+dressing. Serve on lettuce leaves.
+
+
+                              Fruit Salad
+
+
+                               Dressing
+
+    1 tablespoonful Crisco
+    Pinch of salt
+    2 tablespoonfuls sugar
+    2 tablespoonfuls vinegar
+    2 eggs
+    ½ pint whipped cream
+
+
+                                 Salad
+
+    24 marshmallows
+    1 can pineapple
+    2 juicy apples
+    6 oranges
+    Lettuce leaves
+
+_For salad._ Cut fruit and marshmallows into small pieces, then mix and
+chill.
+
+_For dressing._ Beat up eggs in double boiler, add vinegar, sugar,
+salt, Crisco and cook until thick. Cool and add whipped cream. Mix with
+fruit and serve on crisp lettuce leaves.
+
+
+                        Orange and Tomato Salad
+
+    3 tablespoonfuls melted Crisco
+    4 tomatoes
+    4 oranges
+    1 tablespoonful chopped parsley
+      Tarragon vinegar
+      Salt
+
+Peel oranges and tomatoes, and slice and arrange alternately in salad
+bowl. Mix juice squeezed from “tops and bottoms” of oranges with an
+equal quantity of tarragon vinegar, add Crisco and salt to taste. Pour
+over fruit and sprinkle chopped parsley on top.
+
+
+                         Potato and Nut Salad
+
+
+                             For Dressing
+
+    5 tablespoonfuls melted Crisco
+    1 teaspoonful mustard
+    1 teaspoonful salt
+    2 teaspoonfuls sugar
+    2 yolks of eggs
+    ¾ cupful cream or milk
+    ¼ cupful vinegar
+
+
+                               For Salad
+
+    3 cupfuls sliced cold potatoes
+    1 cupful broken hickory nut meats
+    1 teaspoonful chopped onion
+      Chopped parsley
+      Cold cooked sliced beets
+      Sliced lemon
+      Lettuce leaves
+
+_For dressing._ Mix sugar, salt, and mustard, add Crisco and stir
+thoroughly; then add yolks of eggs well beaten, cream, and lastly
+vinegar. Cook in double boiler until consistency of cream. If milk is
+used instead of cream, add 1 teaspoonful flour to other dry ingredients.
+
+_For salad._ Mix potatoes, nuts, and onion together, and place on crisp
+lettuce leaves; pour over dressing and garnish to taste with beets,
+lemon, and parsley.
+
+
+                       Potato and Pimiento Salad
+
+    1 tablespoonful Crisco
+    4 potatoes
+    2 hard-cooked eggs
+    ½ can pimientos
+    1 tablespoonful chopped cucumber pickle
+    1 teaspoonful salt
+
+
+                               Dressing
+
+    1 tablespoonful Crisco
+    2 teaspoonfuls dry mustard
+    1 teaspoonful salt
+    2 tablespoonfuls sugar
+    1 lemon
+    ½ pint vinegar
+    2 eggs
+
+_For salad._ Boil potatoes and slice them, add Crisco and salt. Now
+chop pickles, eggs, and pimientos and add them and set in cool place to
+chill.
+
+_For dressing._ Put vinegar into double boiler, add strained lemon
+juice, sugar, salt, mustard, then add Crisco and eggs well beaten. Cook
+until thick, then cool and use.
+
+
+                             Shrimp Salad
+
+    2 tablespoonfuls Crisco
+    1 can shrimps
+    1 cupful celery cut in cubes
+    1 cupful tart apples cut in cubes
+    1 cupful broken Brazil nut meats
+    ½ cupful broken English walnut meats
+      Salt and pepper to taste
+    1 lemon
+    4 tablespoonfuls vinegar
+    2 tablespoonfuls water
+    4 eggs
+    1 teaspoonful dry mustard
+    1 teaspoonful salt
+    1 teaspoonful sugar
+    ½ teaspoonful white pepper
+    ½ cupful thick cream and 1 cupful whipped cream
+      Crisp lettuce leaves
+
+Break shrimps into pieces, put them into earthenware dish, moisten with
+a little melted Crisco, season with vinegar, salt and pepper. Put apple
+cubes into a small dish and sprinkle lightly with lemon juice, then put
+in celery cubes with a little more lemon juice and toss together. Cover
+and set aside. Prepare nut meats. Heat vinegar and water in double
+boiler, beat eggs, then gradually add them to vinegar, stirring all the
+time. Now add Crisco and cook slowly, stirring constantly. Remove from
+fire, and beat till cold, then add mustard, salt, sugar, and pepper.
+Add the thick cream just before serving. When ready to serve toss nuts,
+celery, apples and shrimps together with a silver fork, and add a
+little dressing. Heap on crisp lettuce leaves on individual plates, and
+pour over each salad a heaping spoonful of the dressing; and top with
+spoonful of unsweetened whipped cream.
+
+
+
+
+  [Illustration: PUDDINGS]
+
+
+Puddings as a rule either are boiled, steamed or baked. For boiled
+puddings, care should be taken that the saucepan be kept boiling or the
+water will get into the pudding and spoil it. For pudding cloths, use
+materials such as linen or cheese cloth. After using, the cloth must be
+thoroughly washed in plenty of water with a little washing soda, but
+on no account use soap, and see that the cloth is perfectly dry before
+putting it away. Many puddings are lighter and better steamed, and
+then instead of the cloth only a piece of Criscoed paper is required,
+twisted over the top of the basin or mold. Very light puddings, such as
+custards, should be placed in a steamer. Most of the steamed puddings
+mixed a little softer, are excellent baked in a pudding dish.
+
+In steaming puddings keep them at a uniform heat all the time, and be
+careful not to lift the lid off the pan for the first half hour. All
+farinaceous puddings should be cooked well, as then they are easier
+to digest. Cornstarch must be well cooked, from eight to ten minutes.
+Mold for jellies or blanc-manges should be well rinsed with cold water
+before using. Barters must be well beaten and allowed to stand for
+thirty minutes or longer before cooking, because the starch in the
+flour swells, and the batter will therefore be lighter. Batter puddings
+should be put into a quick oven. Puddings composed principally of milk
+and eggs should be very gently cooked, as strong heat will cause them
+to curdle.
+
+  [Illustration]
+
+In stewing fruit, prepare syrup first. Bring to boil, lay fruit in, and
+simmer gently. Souffles should be very light and spongy. Eggs form a
+large part of souffles, more whites than yolks are used and the former
+are beaten to a stiff froth. All souffles should be served quickly.
+Omelets are composed mainly of eggs. They can be savory or sweet. If
+overcooked an omelet will be tough. To prevent milk running over when
+it comes to boil, put spoon in saucepan. Never leave spoon in saucepan
+if you wish the contents to cook quickly, and in any case a metal spoon
+never should be allowed to stand in a boiling saucepan containing fruit
+or any acid.
+
+
+                            Apple Dumplings
+
+    5 apples
+    4 tablespoonfuls Crisco
+    2 cupfuls flour
+    2 teaspoonfuls baking powder
+    ½ teaspoonful salt
+    ¾ cupful milk
+      Sugar
+      Cinnamon
+
+Sift flour, baking powder, and salt together. Work in Crisco with
+finger tips; add gradually milk, mixing with knife to a nice dough.
+Roll ½ inch thick, cut into squares and lay in center of each an apple,
+pared and cored. Fill up centers with sugar and cinnamon and take
+corners off the dough and pinch together. Place in Criscoed baking
+pan, dot over with sugar and Crisco and bake in moderate oven for
+twenty-five minutes or till nicely browned. Serve hot with milk.
+
+Sufficient for five dumplings.
+
+
+                            Apple Fritters
+
+   1½ cupfuls flour
+    2 teaspoonfuls baking powder
+    ¼ teaspoonful salt
+    1 egg
+    1 tablespoonful melted Crisco
+    ¾ cupful milk
+    3 apples cut in quarter inch slices
+    3 tablespoonfuls sugar
+    1 lemon
+
+Peel, core and slice apples, then sprinkle 2 tablespoonfuls sugar and
+strained juice of the lemon over them. Sift flour, baking powder,
+sugar, and salt into bowl, add milk to well beaten egg and stir liquid
+gradually into dry materials, beating thoroughly, then add Crisco.
+Cover apple slices with batter and drop them into plenty of Crisco
+heated so that small breadcrumb browns in sixty seconds. Fry for four
+or five minutes. Drain and sprinkle with powdered sugar. Any other
+fruit may be substituted for apples or a combination of fruits makes a
+delicious fritter.
+
+Sufficient for twelve fritters.
+
+
+                         Baked Rhubarb Pudding
+
+    2 cupfuls flour
+    ½ teaspoonful salt
+    2 bundles rhubarb
+    ½ cupful Crisco
+    1 lemon
+    6 tablespoonfuls brown sugar
+      Water
+    ½ cupful granulated sugar
+
+Put granulated sugar into small saucepan over fire, and when brown,
+coat inside of plain pudding mold with it. Sift flour, salt, and baking
+powder together, rub Crisco finely into it, then mix whole to a smooth
+paste with cold water. Turn out on a floured board, cut off one-third
+of it, and put one side for the lid. Roll out remainder until twice
+the circumference of the top of the mold, then drop gently into mold,
+pressing evenly against sides. Fill center with rhubarb, cut in pieces
+an inch long. Add grated rind and strained juice of half of the lemon,
+brown sugar and 3 tablespoonfuls water. Roll out pastry that was put on
+one side, wet edges of it, lay it on top. Cover with a piece of greased
+paper, and bake in moderate oven one hour. Turn out and serve with hot
+milk.
+
+
+                         Caramel Bread Pudding
+
+    3 cupfuls breadcrumbs
+    1 quart hot milk
+    2 eggs
+    1 teaspoonful lemon extract
+      Grated nutmeg to taste
+    ½ teaspoonful salt
+    1 cupful sugar
+    4 tablespoonfuls Crisco
+      Whipped cream
+
+Put Crisco, crumbs, and salt into a basin, add hot milk and soak ten
+minutes. Melt sugar and brown it lightly in a small pan over fire, then
+add it to the bread, with eggs well beaten, and flavorings. Pour into
+Criscoed pudding dish and bake in moderate oven till firm. Serve with
+whipped cream.
+
+
+                         Caramel Rice Pudding
+
+    ⅓ cupful rice
+    ½ teaspoonful lemon extract
+    3 eggs
+    2 tablespoonfuls Crisco
+    ¼ teaspoonful salt
+    2 cupfuls milk
+    ¼ cupful sultana raisins
+    2 tablespoonfuls powdered sugar
+    ¼ cupful granulated sugar
+
+Melt granulated sugar in small saucepan and cook until brown, but do
+not burn; pour it while hot into pudding mold and spread it all over
+inside. Wash rice, parboil, drain, and cook slowly in milk thirty
+minutes; turn into basin, add powdered sugar, Crisco, salt, raisins,
+extract, and eggs well beaten and pour into prepared mold. Set mold
+in pan of boiling water and bake in oven till quite set. Turn out and
+serve hot or cold.
+
+
+                            Carrot Pudding
+
+
+                              For Pudding
+
+    1 cupful brown sugar
+    1 cupful grated carrots
+    1 cupful grated raw potatoes
+    ¾ cupful Crisco
+    1 cupful seeded raisins
+    ½ cupful breadcrumbs
+    ½ cupful milk
+   1½ cupfuls flour
+    1 teaspoonful salt
+    1 teaspoonful baking powder
+    1 teaspoonful mixed spices
+    1 cupful currants
+      Prune sauce
+
+
+                               For Sauce
+
+    ½ lb. prunes
+    1 wineglassful sherry wine
+    1 lemon
+    ½ teaspoonful powdered cinnamon
+
+_For pudding._ Cream Crisco and sugar together, add carrots, potatoes,
+raisins, currants, crumbs, flour, baking powder, salt, and milk. Turn
+into Criscoed mold, cover, and steam steadily for three hours.
+
+_For sauce._ Soak prunes in water over night, after first washing
+them. Next day put them in pan with water they were soaked in, just
+enough to cover them, simmer gently until quite soft. Do not allow to
+boil, or fruit will be spoiled. Take out stones, crack some, and save
+kernels. Rub prunes through sieve, add sherry, kernels blanched, grated
+rind and strained lemon juice, and cinnamon, and then, if thicker than
+rich cream, add more wine, or water, and use.
+
+
+                            Chocolate Jelly
+
+    2 squares chocolate
+    1 tablespoonful Crisco
+    2 cupfuls boiling water
+    ¾ cupful sugar
+    4 tablespoonfuls cornstarch
+    ¼ teaspoonful salt
+    1 teaspoonful vanilla extract
+    ½ cupful chopped walnut meats
+      Whipped cream
+
+Break chocolate into small pieces, dissolve in boiling water, add
+Crisco, salt, cornstarch mixed with sugar, stir and boil for eight
+minutes. Remove from fire, add vanilla and nuts and pour at once into
+wet mold. Cool, turn out and serve with whipped cream.
+
+
+                            Cottage Pudding
+
+    1 cupful sugar
+    1 egg
+    1 cupful milk or water
+   2¼ cupfuls flour
+    2 tablespoonfuls Crisco
+   2½ teaspoonfuls baking powder
+    ½ teaspoonful salt
+    1 teaspoonful vanilla extract
+    1 cupful sultana raisins
+
+
+                                 Sauce
+
+    1 tablespoonful Crisco
+    1 cupful sugar
+    1 egg
+    1 teaspoonful flour
+    ½ teaspoonful vanilla extract
+    1½ cupfuls boiling water
+
+_For pudding._ Cream Crisco and sugar together, add egg well beaten,
+milk, vanilla, flour, baking powder, salt, and raisins. Mix well, turn
+into greased mold, and bake twenty-five minutes in moderate oven. Turn
+out and serve with sauce. This pudding may be steamed for one and a
+half hours.
+
+_For sauce._ Mix flour, sugar, and Crisco in small saucepan, then stir
+in egg and boiling water and boil for three minutes. Flavor with the
+vanilla.
+
+
+                        Molasses Sponge Pudding
+
+    2 cupfuls flour
+    2 teaspoonfuls powdered ginger
+    ½ teaspoonful baking soda
+    ½ cupful Crisco
+    ½ cupful molasses
+    1 egg
+    1 tablespoonful breadcrumbs
+    ¾ cupful milk
+    ½ teaspoonful salt
+
+
+                               For Sauce
+
+    1 teaspoonful Crisco
+    1 teaspoonful cornstarch
+    2 tablespoonfuls lemon juice
+    3 tablespoonfuls molasses
+    1 cupful hot water
+
+_For pudding._ Mix flour, breadcrumbs, soda and ginger together, then
+rub in Crisco with finger tips. Beat egg, add milk, molasses, salt and
+stir into dry ingredients. Turn mixture into Criscoed mold, cover with
+greased paper and steam steadily for two hours. Turn out and serve with
+sauce.
+
+_For sauce._ Blend Crisco and cornstarch together, add molasses, water,
+and lemon juice, and boil a few minutes.
+
+
+                            Monica Pudding
+
+    3 tablespoonfuls melted Crisco
+    2 cupfuls milk
+    ½ cupful flour
+    3 eggs
+    ¼ cupful sugar
+    ¼ teaspoonful salt
+    ½ teaspoonful vanilla extract
+
+
+                               For Sauce
+
+    ¼ cupful Crisco
+    ½ cupful powdered sugar
+    ½ cupful cream
+    ½ teaspoonful vanilla extract
+
+_For pudding._ Heat 1 cupful milk. Add other cupful milk gradually to
+flour, then stir into boiling milk, stir and cook five minutes. The
+mixture should be quite smooth. Remove from fire, add Crisco, sugar,
+yolks of eggs well beaten, salt, vanilla, and whites of eggs stiffly
+beaten. Turn into Criscoed baking dish, set in pan half full of boiling
+water. Bake in moderate oven thirty-five minutes. Serve with sauce.
+
+_For sauce._ Melt Crisco, add sugar, cream and vanilla extract and
+bring to boil.
+
+
+                            Noodle Pudding
+
+    1 pint noodles
+    ¾ cupful sugar
+    4 eggs
+    ¼ cupful melted Crisco
+    1 lemon
+    ¼ cupful blanched and chopped almonds
+    2 cupfuls milk
+    ¼ teaspoonful salt
+
+Throw noodles into boiling salted water, and cook five minutes. Drain
+in colander. Beat eggs until light and stir in the noodles. Grease
+pudding dish with Crisco, put in layer of noodles, sprinkle with sugar,
+almonds, grated lemon peel, and melted Crisco. Then add another layer
+of noodles and proceed as before, until all are used up. Add milk and
+salt, and bake one hour in moderate oven. Serve hot with milk or cream.
+This pudding is delicious with stewed fruits.
+
+
+                            Peach Delights
+
+    1 quart flour
+    3 teaspoonfuls baking powder
+    2 tablespoonfuls sugar
+    ½ cupful Crisco
+    ½ teaspoonful salt
+      Milk
+    1 egg
+    1 teaspoonful lemon extract
+      Peaches, fresh or canned
+      Whipped cream
+
+Sift flour, salt, sugar, and baking powder together, then rub Crisco
+lightly into them with finger tips; add lemon extract and enough milk
+to make soft dough. Drop mixture into Criscoed gem pans; place ½ peach
+on each one; fill cavities with sugar and bake in hot oven twenty-five
+minutes. Serve with whipped and sweetened cream.
+
+Sufficient for twenty delights.
+
+
+                           Pineapple Pudding
+
+
+                              For Pudding
+
+    1 can pineapple
+    1 cupful sugar
+    4 tablespoonfuls melted Crisco
+    1 cupful breadcrumbs
+    ¼ teaspoonful salt
+    6 eggs
+      Hard sauce
+
+
+                               For Sauce
+
+    4 tablespoonfuls sugar
+    ½ teaspoonful salt
+    ½ cupful Crisco
+    2 tablespoonfuls sherry
+    4 tablespoonfuls blanched and
+        chopped almonds
+
+_For pudding._ Beat eggs, add crumbs, salt, Crisco, sugar, and
+pineapple cut into small dice. Turn into Criscoed pudding dish and bake
+in moderate oven until firm. Serve hot or cold with sauce.
+
+_For sauce._ Beat Crisco with sugar to a cream, add salt, sherry, and
+almonds.
+
+
+                      Mrs. Vaughn’s Plum Pudding
+
+    ½ lb. brown sugar
+    3 eggs
+    ¼ lb. breadcrumbs
+    ½ lb. browned flour
+    ½ lb. Crisco
+    2 teaspoonfuls baking powder
+    1 teaspoonful salt
+    ½ teaspoonful powdered cloves
+    ½ teaspoonful powdered cinnamon
+    1 teaspoonful powdered ginger
+    ½ teaspoonful grated nutmeg
+    ¼ teaspoonful powdered mace
+    ½ cupful New Orleans molasses
+    ½ cupful brandy (or grape juice)
+    ¼ cupful lemon juice
+    ½ lb. seeded raisins
+    ½ lb. sultana raisins
+    1 lb. currants
+    1 lb. crystallized fruits, consisting of pineapple,
+            cherries, figs, orange peel, and citron
+
+Chop crystallized fruits, add raisins and currants, then pour brandy
+(or grape juice) over them and let stand several hours. Cream Crisco
+and sugar, add eggs well beaten together, and all other ingredients.
+Divide into greased mold (small Crisco cans will do) filling two-thirds
+full and steam steadily for three hours. Turn out while hot and serve
+with hard sauce.
+
+Sufficient for two medium-sized puddings or one very large one.
+
+
+                             Rice Pudding
+
+    ½ cupful rice
+    3 cupfuls milk
+    ¾ cupful sugar
+    ¼ cupful Crisco
+    3 eggs
+      Powdered cinnamon to taste
+    ¼ cupful seeded raisins
+    ½ teaspoonful salt
+
+Wash rice and steam it in milk until thick, then allow to cool. Cream
+Crisco and sugar, add well beaten eggs, raisins, salt, rice, and
+cinnamon. Grease pudding dish with Crisco, pour in mixture and bake one
+hour in moderate oven.
+
+
+                            Walnut Pudding
+
+    ½ cupful sugar
+    2 cupfuls flour
+    2 teaspoonfuls baking powder
+    4 tablespoonfuls melted Crisco
+    ½ teaspoonful salt
+    2 eggs
+    1 cupful milk
+    1 teaspoonful vanilla extract
+    1 cupful chopped English walnut meats
+
+
+                               For Sauce
+
+    1 cupful sugar
+    ½ cupful water
+    3 yolks eggs
+    2 cupfuls whipped cream
+    ½ teaspoonful lemon extract
+
+Mix flour, sugar, salt and baking powder together, add eggs well
+beaten, vanilla extract, milk, Crisco, and nuts. Mix well and divide
+into 9 greased individual molds, cover with greased papers, and steam
+steadily for three-quarters of an hour. Turn out and serve.
+
+_For sauce._ Boil sugar and water till syrup spins a thread, pour
+over beaten yolks of eggs, and stir quickly. Set aside to cool, stir
+occasionally, add lemon extract and just before serving mix in whipped
+cream.
+
+Sufficient for nine individual puddings.
+
+
+                           Woodford Pudding
+
+                          (_Kate B. Vaughn_)
+
+    1 cupful sugar
+    3 eggs
+    ½ cupful buttermilk
+    1 teaspoonful baking soda
+   1½ cupfuls flour
+    ½ cupful Crisco
+    1 cupful blackberry jam
+    ½ teaspoonful salt
+    ½ teaspoonful grated nutmeg
+
+
+                               For Sauce
+
+    2 tablespoonfuls Crisco
+    1 cupful whipped cream
+      Powdered sugar
+    ¼ teaspoonful salt
+
+_For pudding._ Cream Crisco and sugar together, add salt, eggs well
+beaten, nutmeg, flour, soda mixed with buttermilk, and jam. Mix well
+and turn into Criscoed pudding dish and bake in moderate oven thirty
+minutes or until firm.
+
+_For sauce._ Cream Crisco and beat in as much powdered sugar as it
+will take up, add salt, and stir over boiling water until it becomes
+liquid, flavor with vanilla extract or sherry, and just before serving
+add cream. Serve hot with pudding.
+
+
+
+
+  [Illustration: SANDWICHES]
+
+
+If the slices of bread have to be spread with butter or with a paste
+it should be done before they are cut off. The slices should not be
+cut thicker than an eighth of an inch. When butter is used there must
+just be enough of it for us to know in some mysterious fashion that
+it is there. Every scrap of a sandwich should be eatable. Sandwiches
+usually are served on folded napkins, and arranged in circles, so
+that one overlaps the other. It is well to lay a damp napkin over the
+sandwiches, if they are not wanted immediately, in order to keep them
+moist. To make superior sandwich butter, work one cupful of butter in a
+basin with a clean and dry wooden spoon until soft; then add by degrees
+half a cupful of whipped cream, seasoning of salt and mustard, and put
+it in a cool place until required.
+
+
+                      Egg and Anchovy Sandwiches
+
+    3 tablespoonfuls melted Crisco
+   10 anchovies
+    3 hard-cooked eggs
+    2 tablespoonfuls grated cheese
+    1 teaspoonful curry powder
+    ½ teaspoonful lemon juice
+      Salt to taste
+      Brown bread
+      Watercress
+
+Bone anchovies, put them in basin or mortar with eggs, cheese, and
+one tablespoonful Crisco, and pound all well together. Mix remaining
+Crisco with curry powder, lemon juice, and salt to taste. Cut some thin
+brown bread, spread with curry mixture and layer of anchovy paste. Lay
+another piece of bread on top, and cut into fancy shapes. Arrange on a
+lace paper and garnish with watercress.
+
+Sufficient for fifteen sandwiches.
+
+  [Illustration]
+
+
+                         Fried Egg Sandwiches
+
+    2 tablespoonfuls Crisco
+    4 hard-cooked eggs
+    2 tablespoonfuls cream
+      Salt, pepper, and red pepper to taste
+    2 rasped rolls
+      Fritter batter
+
+Cut hard-cooked eggs free from shells into slices and pound with Crisco
+and cream to a paste. Season with salt, pepper, and red pepper. Cut
+rolls into thin slices, butter them, spread them with the mixture
+and make into small sandwiches. Dip each sandwich into some prepared
+fritter batter, and fry to golden brown in hot Crisco. Drain and serve
+hot.
+
+Sufficient for twelve sandwiches.
+
+
+                           Hudson Sandwiches
+
+    2 tablespoonfuls Crisco
+    ½ lb. cooked meat
+    6 stoned olives
+    1 teaspoonful capers
+    2 hard-cooked eggs
+      Salt and pepper to taste
+      Crisp lettuce leaves
+   12 picked shrimps
+      Parsley
+      Brown bread
+
+Put through food chopper cooked meat, olives, capers, and yolks of
+hard cooked eggs, then add Crisco and seasonings. Spread mixture on
+slices of buttered brown bread, and stamp them out with a round cutter;
+sprinkle surfaces of sandwiches with chopped whites of eggs. Dish up in
+circular fashion. Put lettuce in center with shrimps and a few sprigs
+of parsley. This sandwich quite repays the trouble of making.
+
+Sufficient for twenty sandwiches.
+
+
+                      Pimiento Cheese Sandwiches
+
+    2 tablespoonfuls Crisco
+    1 cupful diced cheese
+    1 teaspoonful cornstarch
+    6 tablespoonfuls milk
+    1 teaspoonful salt
+    1 can pimientoes
+      Paprika to taste
+      Graham bread
+
+Put cheese into double boiler, add Crisco, cornstarch, milk, salt, and
+paprika to taste and stir and cook until smooth, then add pimientoes
+cut into small pieces. Spread between buttered slices of graham bread.
+
+Sufficient for twenty-five sandwiches.
+
+
+                            Rice Sandwiches
+
+    1 tablespoonful Crisco
+    ½ cupful rice
+    1 sprig parsley
+    1 blade mace
+    1 strip lemon peel
+    2 tablespoonfuls chopped cooked liver
+    2 tablespoonfuls chopped cooked ham
+      Salt and pepper to taste
+      Bread
+
+Boil rice in plenty of boiling salted water, add parsley, mace, and
+lemon peel. When quite tender strain off water, take out parsley mace,
+and lemon, and stir into the rice, liver, Crisco, ham, and seasonings.
+Cut an even number of slices of bread, spread mixture when cold on
+one-half, and cover with remaining slices of bread. Trim and cut into
+diamond shapes.
+
+Sufficient for twenty sandwiches.
+
+
+                          Sardine Sandwiches
+
+    2 tablespoonfuls melted Crisco
+    1 dozen sardines
+    1 tablespoonful whipped cream
+    1 tomato
+      Salt, pepper, and paprika to taste
+      Lettuce leaves
+      Slices of brown or white bread
+
+Bone and skin the sardines, then rub through sieve, add cream, Crisco,
+pulp of tomato and seasonings and mix well. Spread mixture between
+slices of brown or white bread and butter, stamp out in rounds, in
+center of each round force a row of whipped cream seasoned with salt
+and red pepper, place small stamped out leaves of lettuce round the
+cream.
+
+Sufficient for twelve sandwiches.
+
+
+                           Tomato Sandwiches
+
+    2 tablespoonfuls Crisco
+    1 cupful water
+    ½ cupful vinegar
+    2 eggs well beaten
+    1 teaspoonful salt
+    1 teaspoonful mustard
+    1 tablespoonful flour
+    1½ tablespoonfuls sugar
+      Few grains red pepper
+      Firm ripe tomatoes
+      Bread
+      Whipped cream
+
+Mix sugar, flour, salt, mustard and red pepper together, add eggs,
+vinegar, Crisco, and water and cook in double boiler until thick,
+stirring all the time. To every tablespoonful of dressing add equal
+quantity of whipped cream. Skin and slice tomatoes very thin, dip
+slices into dressing and place between thin slices of buttered bread.
+Cut into finger shaped pieces.
+
+Sufficient for thirty sandwiches.
+
+
+                   Tomato and Horseradish Sandwiches
+
+    1 tablespoonful Crisco
+    ¼ cupful grated horseradish
+    1 tomato
+      Bread
+    ¼ cupful mayonnaise
+      Salt and paprika to taste
+      Parsley
+
+Mix Crisco, horseradish, and mayonnaise together. Skin and slice
+tomato, sprinkle with salt and paprika. Spread thin slices of bread and
+butter with Crisco mixture, and put sliced tomato between, cut into
+fancy shapes and garnish with parsley.
+
+Sufficient for ten sandwiches.
+
+
+
+
+  [Illustration: PASTRIES]
+
+
+There are two principal divisions, within which all varieties may be
+included, viz:
+
+    1. Short or plain pastries.
+    2. Flaky pastries.
+
+Of these, the former includes all pastes in which the fat is mixed
+evenly with the dough throughout; the latter, those in which, by one
+means or another, the two are arranged in alternate layers. The short
+pastes are the simplest, and for this reason should be experimented on
+to begin with. With pastry, a good deal always depends on the mixing.
+The best way is to measure out the average quantity of liquid, to pour
+about three-quarters of this gradually into the flour, at the same time
+stirring this briskly with a knife, so as to get it evenly moistened,
+and then add, in very small quantities at a time, as much more water as
+may be needed. To see, in this way, when the flour has been moistened
+enough, is easy. By the time the first three parts of water have been
+put in, most of it will have stuck together in little separate rolls;
+if on pressing these they should not only cling together, but readily
+collect about them whatever loose flour there may be, sufficient
+moisture will have been added; but so long as the mixture, when
+pressed, remains to some degree crumbly, it is a sign that a little
+more water is required. When done, the paste should stick together, but
+should not adhere either to the hands or to the basin. If it does this
+it is too wet, and more flour must be dusted over it and kneaded in
+till the surplus moisture has been absorbed. A sure sign of its having
+been mixed properly is when it can be rolled into a lump, and the basin
+wiped out cleanly with it, as with a cloth. To roll out, flour the
+pastry board slightly, lay the dough on it, and form it into a neat,
+flat oblong shape.
+
+  [Illustration]
+
+Press it out first a little with the roller, and then roll with short,
+quick strokes to the thickness required. Always roll straight forwards,
+neither sideways nor obliquely. If the paste wants widening, alter its
+position, not the direction of the rolling. At the beginning of each
+stroke, bring the roller rather sharply down, so as to drive out the
+paste in front of it, and take especial care in rolling to stop always
+just short of the edges. Short pastry differs from the flaky pastries
+in requiring but one rolling out.
+
+It should be handled and rolled as little as possible and when
+carefully made it should not be in the least leathery or tough. Air
+in this method is mixed equally throughout the paste, and when it
+expands in the oven raises the paste in all directions. The flakiness
+of pastry depends upon the kind and amount of shortening used. Crisco
+makes tenderer crust than either lard or butter. Make pastry in a cool
+atmosphere and on a cool surface. The lightness of pastry depends
+largely upon the light handling in blending the Crisco with the flour
+and in the rolling of the pastry upon the board. The best results are
+obtained by cutting the Crisco into the flour with a knife.
+
+If pastry contains baking powder it should be put into the oven as
+quickly as possible, but if it contains a liberal supply of Crisco
+without baking powder, it improves by being set aside in a cool place
+a few hours. Pastry that is light, dry and flaky, is separated more
+easily by the gastric fluids than that which is heavy. The flour must
+be of good quality, fine and dry. All pastry requires to be placed in a
+hot oven, slightly hotter for flaky than short crust. The oven should
+register from 310° F. to 340° F. The great heat quickly will cause the
+starch grains to burst and absorb the fat, otherwise the pastry will be
+heavy.
+
+In making flaky pastry, if it has been rolled and folded properly, and
+not allowed to stick to the board, nor cut so that air can pass through
+layers, this air when heated in the oven expands and raises the paste
+in layers or puffs. Heat of oven must be great enough to fix the pastry
+in this raised condition, and as cold air prevents this, the oven door
+must not be opened too soon, or any more than necessary. See that the
+oven is clean.
+
+
+                          Plain Crisco Pastry
+
+   1½ cupfuls flour
+    ½ cupful Crisco
+    ½ teaspoonful salt
+      Cold water
+
+Sift flour and salt and cut Crisco into flour with knife until finely
+divided. Finger tips may be used to finish blending materials. Add
+gradually sufficient water to make stiff paste. Water should be added
+sparingly and mixed with knife through dry ingredients. Form lightly
+and quickly with hand into dough; roll out on slightly floured board,
+about one-quarter inch thick. Use light motion in handling rolling-pin,
+and roll from center outward.
+
+Sufficient for one small pie.
+
+
+                         The New Crisco Pastry
+
+    2 cupfuls flour
+    ¾ cupful Crisco
+    1 egg
+    1 tablespoonful lemon juice
+      Sufficient cold water to hold mixture together
+    ¾ teaspoonful salt
+
+Sift flour and salt into basin. Flour blade of knife, and chop Crisco
+into flour, being careful to keep flour between blade of knife and
+shortening. When mixture looks like meal, add gradually, egg well
+beaten and mixed with lemon juice. Roll pastry into ball with knife.
+May be used at once, but will be improved if allowed to stand in cool
+place for one hour. Should be rolled out once and handled as lightly
+as possible. May be used for sweet or savory dishes. Bake in hot oven.
+The purpose of the addition of lemon is to render gluten of flour more
+ductile, so that it will stretch rather than break as paste is rolled
+out, or as it rises in oven.
+
+Sufficient for two pies.
+
+
+                            Tip Top Pastry
+
+    ½ teaspoonful salt
+   1½ teaspoonfuls baking powder
+   2¼ cupfuls flour
+    ½ cupful Crisco
+      Cold water
+    1 teaspoonful lemon juice
+
+Sift and mix together flour, salt, and baking powder. Rub in Crisco
+with finger tips. Chill two hours. Then take out ½ cupful, and to
+remainder add lemon juice and cold water gradually to make stiff paste.
+Knead lightly and roll into long narrow strip. Sprinkle dough with half
+of reserved mixture and fold so as to make 3 layers. Turn half way
+round, roll again into strip, sprinkle with rest of mixture and fold
+as before. Roll and fold twice more, and pastry is ready for use for
+cakes, puddings, or pies.
+
+Sufficient for two pies.
+
+
+                           Cornstarch Pastry
+
+   1¼ cupfuls cornstarch
+   1¼ cupfuls flour
+    2 tablespoonfuls sugar
+    ½ cupful Crisco
+    ½ teaspoonful salt
+    1 teaspoonful baking powder
+    1 yolk of egg
+      Milk to mix
+
+Rub Crisco lightly into cornstarch and flour, add salt, sugar, baking
+powder, beaten yolk of egg, and sufficient milk to mix to stiff paste.
+Roll out lightly and use for tartlets or one crust pie.
+
+Sufficient for two large pies.
+
+
+                              Double Pie
+
+
+                               Top Layer
+
+    1 cupful sugar
+    1 cupful sweet milk
+    2 eggs
+    2 cupfuls flour
+    ½ cupful Crisco
+    2 teaspoonfuls baking powder
+    ½ teaspoonful salt
+
+
+                              Under Layer
+
+    1 cupful molasses
+    1 cupful brown sugar
+    1 pint hot water
+      Plain Crisco Pastry.
+    1 lemon
+    1 egg
+    2 tablespoonfuls flour
+
+Line large pie plate with pastry.
+
+_For under layer._ Mix sugar with flour, add molasses, egg well beaten,
+grated lemon rind, and hot water, and pour into prepared pie plate.
+
+_For top layer._ Cream Crisco and sugar together, add eggs well beaten,
+milk, salt, flour, and baling powder. Spread mixture over under layer
+and bake in hot oven thirty-five minutes.
+
+Sufficient for two large pies.
+
+
+                           Almond Layer Pie
+
+
+                              For Pastry
+
+    2 cupfuls flour
+    7 tablespoonfuls Crisco
+    ½ teaspoonful salt
+      Water
+
+
+                              For Filling
+
+    6 tablespoonfuls Crisco
+    ¾ cupful sugar
+    1 lemon
+    3 eggs
+    ½ cupful blanched powdered almonds
+    ¼ teaspoonful salt
+
+Make short crust of Crisco, flour, salt, and water. Roll out thin and
+line Criscoed pie plate with piece of paste.
+
+_For filling._ Cream Crisco and sugar together, add eggs well beaten,
+almonds, salt, grated rind and one tablespoonful lemon juice. Mix well
+and spread one-half of mixture on to pastry. Then cover with a layer
+of pastry, the rest of mixture, and lastly cover with pastry. Bake in
+a moderate oven until brown. Or the pastry may be rolled out, brushed
+over with melted Crisco, the mixture spread over it, and rolled up to
+form a roly-poly. Lay on a Criscoed tin and bake in moderate oven until
+brown.
+
+Sufficient for one large pie.
+
+
+                          Flake Pastry No. 1
+
+    2 cupfuls flour
+    8 tablespoonfuls Crisco
+    ¾ teaspoonful salt
+      Just enough cold water to hold dough together
+
+Sift flour and salt and cut half the Crisco into flour with knife until
+it is finely divided. The finger tips may be used to finish blending
+materials. Then add water sparingly, mixing it with knife through dry
+materials. Form with the hand into dough and roll out on a floured
+board to quarter inch thickness. Spread one-third of remaining Crisco
+on two-thirds of dough nearest you; fold twice, to make three layers,
+folding in first that part on which Crisco has not been spread. Turn
+dough, putting folded edges to the sides; roll out, spread and fold as
+before. Repeat once more. Use a light motion in handling rolling-pin,
+and roll from center outward. Should Crisco be too hard, it will not
+mix readily with flour, in which case the result will be a tough crust.
+
+Sufficient for two covered pies.
+
+
+                          Flake Pastry No. 2
+
+    ½ teaspoonful salt
+    2 cupfuls flour
+    ½ cupful Crisco
+      Cold water
+
+Mix salt with flour; divide Crisco into four equal parts, rub in one of
+these only, and then mix to stiff paste with a little cold water. Shape
+into neat oblong piece, and roll into straight strip about three times
+as long as it is broad. All over this put on, with the point of knife,
+one of remaining quarters of Crisco, distributing it evenly in little
+dabs about size of a pea, so that they look like buttons on a card. Now
+flour surface lightly and fold paste exactly in three by taking hold of
+the two bottom corners and doubling them upwards from you and then of
+the top corners and doubling them downwards towards you. Turn now at
+right angles to its former position so as to have open ends pointing
+towards you. Press these quickly together with the roller to inclose
+some air, and press paste across also in two or three places, making
+little ridges, thus preventing air which has been shut in, from forming
+into large bubble. Roll out again, and repeat till remaining two parts
+of Crisco have thus been used. At the last rolling, bring to required
+thickness; and if it needs widening as well as lengthening, turn it at
+right angles to its former position, and roll straight across it as
+before, a rule which, with flaky pastry, should always be observed,
+since, unlike the short pastries, its lightness suffers if rolled
+obliquely to the direction in which it has been folded.
+
+Sufficient for two small pies.
+
+
+                              Puff Pastry
+
+    1 teaspoonful salt
+    1 cupful Crisco
+    2 cupfuls flour
+    1 yolk of egg
+    2 teaspoonfuls lemon juice
+      Cold water
+
+Measure Crisco and set in cold place to chill it. Sift flour and salt
+into basin, and add lemon juice. Take a quarter of the Crisco, and
+rub it lightly into flour with finger tips until there are no lumps
+left. Beat yolk of egg and add a little cold water, then add them to
+the flour, making them into a stiffish dough. Turn this on to floured
+board, and work well with hands until it will no longer stick to
+fingers and forms a perfectly smooth dough. Form into oblong piece and
+roll out to about half inch thickness. The Crisco to be used should be
+as nearly as possible of same consistency as the paste.
+
+Form it into neat flat cake, and place in center of pastry. Fold
+up rather loosely, and flat the folds with rolling-pin. Place in
+refrigerator for ten minutes. Then roll out pastry into long narrow
+strip, being careful that Crisco does not get through, fold exactly in
+three, press down folds, and lay aside in cool place or in refrigerator
+fifteen minutes. This is called giving the pastry one “turn” and seven
+of these is the number required for this pastry. The next time the
+pastry is rolled, place it with the joins at your right hand side, and
+open ends towards you. Give two “turns” this time, and again set aside
+in cool place for at least fifteen minutes. Repeat this until pastry
+has had seven rolls in all. The object of the cooling between the rolls
+is to keep Crisco and flour in distinct and separate layers, in which
+it is the function of the rolling-pin and folding to arrange them, and
+on which the lightness of the pastry depends.
+
+When rolling, keep the pressure of the two hands as equal as possible.
+If the pastry becomes rounded, it shows that there is more pressure
+being done on the rounded side than the other. After it has received
+its last roll, it is better to be laid aside before using, then rolled
+to the thickness required.
+
+Sufficient for two pies.
+
+
+                           Rough Puff Pastry
+
+    2 cupfuls flour
+    ½ cupful Crisco, generous measure
+    ½ teaspoonful salt
+    1 teaspoonful lemon juice
+    1 egg
+      Cold water
+
+Have Crisco cold and firm. Sift flour and salt into basin, add Crisco
+and cut into pieces one inch square. Beat up egg, add lemon juice and a
+very little cold water, then add them gradually into other ingredients
+making them into a stiff paste. Roll in a long piece on floured
+board, fold in three, turn rough edges toward you and roll out again,
+continuing this for five times. Place in refrigerator or in cool place
+ten minutes between each rolling. This pastry may be used at once for
+all kinds of sweet or savory pies, but it is improved by standing for a
+few hours in a cool place. Bake in hot oven. Sufficient for two covered
+pies.
+
+
+                            Dominion Paste
+
+    5 cupfuls flour
+   1½ cupfuls Crisco
+    ⅓ cupful ground almonds
+    1 cupful sugar
+    2 eggs
+    2 yolks of eggs
+   1½ teaspoonfuls salt
+      Water
+
+Sift flour and almonds into basin, rub Crisco into them, add salt,
+sugar, eggs well beaten and water to make stiff paste. Leave in cool
+place two hours, then roll out and use for pies and tartlets.
+
+Sufficient for four pies.
+
+
+                            Hot Water Paste
+
+    1 cupful flour
+    4 tablespoonfuls Crisco
+    ⅓ teaspoonful salt
+    ¼ teaspoonful baking powder
+    3 tablespoonfuls boiling water
+
+Sift flour, salt and baking powder into basin, rub Crisco lightly into
+them, then stir in boiling water. Cool paste before using, or it will
+be too sticky to handle.
+
+Sufficient for one pie.
+
+
+                           Butterscotch Pie
+
+    1 egg
+    1 cupful dark brown sugar
+    1 cupful milk
+    3 tablespoonfuls flour
+    2 tablespoonfuls Crisco
+    3 tablespoonfuls water
+    ¼ teaspoonful salt
+    1 tablespoonful powdered sugar
+    1 baked crust
+    1 teaspoonful vanilla extract
+
+Put yolk of egg into saucepan, add brown sugar, flour, milk, water,
+Crisco, salt, and vanilla. Stir over fire until it thickens and comes
+to boiling point. Pour into baked pie shell. Beat up white of egg, then
+beat powdered sugar into it. Spread on top of pie and brown lightly in
+oven.
+
+Sufficient for one pie.
+
+
+                          Rhubarb Custard Pie
+
+    1 cupful cut rhubarb
+    1 cupful sugar
+    1 tablespoonful flour
+    1 tablespoonful melted Crisco
+    2 eggs
+    ½ teaspoonful ginger extract
+    1 cupful milk
+      Crisco pastry
+
+Cut rhubarb in small pieces and mix with sugar and flour. Beat egg
+yolks, add milk, ginger extract, and melted Crisco. Line pie plate with
+pastry, and fill with rhubarb mixture. Pour custard over and bake in
+moderate oven until firm. Cover with meringue made with stiffly beaten
+whites of eggs to which two tablespoonfuls powdered sugar have been
+added.
+
+Sufficient for one small pie.
+
+
+                       Sugar Paste for Tartlets
+
+    1 cupful sugar
+    4 cupfuls flour
+    ½ cupful Crisco, generous measure
+    ½ teaspoonful salt
+    3 eggs
+    1 lemon
+
+Sift flour on to baking board, make hole in center, and put in
+grated lemon rind, salt, sugar, eggs, and Crisco. Mix the whole to a
+stiff pastry. This paste is used for the bottom layer of pies and to
+line tartlet tins of various kinds. It is excellent for turnovers.
+Sufficient for thirty tartlets.
+
+
+                           Currant Tartlets
+
+    ⅓ cupful currants
+    3 tablespoonfuls ground rice
+    2 whites of eggs
+    4 tablespoonfuls Crisco
+    ¾ cupful sponge cake crumbs
+    4 tablespoonfuls sugar
+    2 tablespoonfuls chopped candied orange peel
+    ½ teaspoonful lemon extract
+      Pinch of salt
+      Crisco pastry
+    1 tablespoonful cream
+
+Cream Crisco and sugar together, add ground rice, crumbs, peel,
+currants, cream, salt, lemon extract, and whites of eggs well beaten.
+Roll out paste, cut into rounds, line some Criscoed tartlet tins with
+rounds, put in each a tablespoonful of the mixture. Bake tartlets in
+moderate oven from twelve to fifteen minutes. Or, these tartlets may
+be covered with frosting, and a little chopped cocoanut sprinkled over
+tops.
+
+Sufficient for nine tartlets.
+
+
+                            Bartemian Tarts
+
+    1 cupful sugar
+    1 lemon
+    ¼ lb. chopped candied citron peel
+      Crisco flake pastry
+    1 egg
+    1 cupful raisins
+    1 tablespoonful melted Crisco
+    ¼ teaspoonful salt
+
+Roll pastry thin and cut out large cakes of it. Beat egg, add sugar,
+Crisco, rind and strained juice of lemon, salt, citron, and raisins.
+Mix and put tablespoonful of mixture on each of pastry cakes, wet edges
+of paste and fold like old fashioned turn over. Do not stick with fork
+or juice will run out. Lay turn overs on Criscoed tins and bake in hot
+oven from twelve to fifteen minutes.
+
+Sufficient for twelve tarts.
+
+
+                             Apricot Tarts
+
+    2 cupfuls flour
+    ½ cupful Crisco
+    4 tablespoonfuls sugar
+    ½ teaspoonful salt
+    1 egg
+    2 teaspoonfuls vanilla extract
+    1 teaspoonful baking powder
+      Apricot jam or jelly
+      Whipped cream
+      Angelica
+      Preserved cherries
+
+Rub Crisco into flour, add salt, sugar, baking powder, break egg in and
+mix well with fork, then add vanilla. Roll out, cut with cutter and
+line Criscoed tartlet tins with the rounds. Line with paper and put in
+some rice or peas to keep paste from rising; bake in hot oven twenty
+minutes. Remove rice and papers. When pastries are cold put in each one
+a spoonful of the jam or jelly. Fill with whipped cream and decorate
+with cherries and angelica.
+
+Sufficient for thirty tarts.
+
+
+                           Bakewell Tartlets
+
+    4 tablespoonfuls sugar
+    2 eggs
+    4 tablespoonfuls Crisco
+    1 cupful flour
+    ½ teaspoonful baking powder
+    ¼ teaspoonful salt
+    ½ teaspoonful lemon extract
+      Preserves
+      Pastry
+
+Cream Crisco and sugar, then add eggs well beaten, flour, salt,
+baking powder, and extract. Line twelve tartlet tins with pastry, put
+teaspoonful of preserves in each, then divide mixture into them, and
+bake in moderately hot oven twenty minutes.
+
+Sufficient for twelve tartlets.
+
+
+
+
+                              BREADS &c.
+
+  [Illustration]
+
+
+The usual method of making bread is to ferment dough with yeast; the
+latter acts upon certain constituents in the flour ultimately producing
+a gas which permeates the dough. The dough is placed in a very hot
+oven, the heat kills the yeast plant, the gas expands with the heat,
+still raising the dough. The loaf is set in shape, and, when finally
+cooked and the gas all escaped, will be found to be light and full of
+tiny holes. Certain factors hasten or delay these changes. A moist,
+warm medium being most favorable to the growth of the yeast, the water
+should just be lukewarm; then a good flour, containing about 8 per
+cent of gluten is necessary. This gluten is the proteid in flour; when
+well mixed with water it forms a viscid elastic substance, hence it is
+necessary to well knead dough to make it more springy, so that when the
+gas is generated in it, it will expand and take the form of a sponge,
+and thus prevent the gas from escaping. The bread must be put into a
+very hot oven at first, 340° F., so that the yeast plant is killed
+quickly. If this be not accomplished soon, the loaf may go on spreading
+in the oven, and, if not sour in taste, will not be of such a good
+flavor.
+
+Plenty of salt in dough is said to strengthen the gluten, give a good
+flavor to the bread, and keep it moist for a longer time, but it
+rather retards the working of the yeast. Flour also may be made into a
+light loaf by using baking powder to produce the gas. This is a much
+quicker process, but the bread is not liked so universally as when made
+with yeast. For, when yeast is used, other changes take place in the
+dough besides the production of the gas, that seem to give bread the
+characteristic flavor constantly welcome by the palate. Good flour has
+a slight pure smell, free from any moldy odor.
+
+  [Illustration]
+
+Yeast is a fungoid growth, a microscopic plant capable of starting a
+fermentation in various substances. It grows rapidly in a favorable
+medium, as when mixed with flour and water, and kept in a warm place,
+resulting in setting up fermentation. Baking powders are composed of an
+acid and an alkali. Some kind of flour usually is added to keep them
+dry and free from lumps. When the mixture containing the baking powder
+is moistened the acid and the alkali chemically combine and alter, a
+gas being generated. If the articles, be placed soon in great heat, the
+gas is warmed, expands, and in its endeavor to escape raises the mass.
+The heat sets the mixture in this raised condition, thus the cake or
+pudding is rendered light, easier to masticate and digest.
+
+Baking powders are used for two reasons. First. To supply a gas to
+take the place of ingredients, as when used in making bread, buns,
+etc. If flour, salt and water were mixed and baked in a large loaf, it
+would be a hard, indigestible mass. If baking powder be mixed in with
+similar ingredients and baked, the result would be a light loaf, easy
+to masticate and digest.
+
+Second. It is used to save labor. When a richer mixture be made it
+requires to be well beaten to mix in air. Baking powder often is added
+to save some of the otherwise necessary beating.
+
+
+                        Baking Powder Biscuits
+
+    2 cupfuls flour
+    2 tablespoonfuls Crisco
+ [1]2 teaspoonfuls baking powder
+    1 teaspoonful salt
+      Milk
+
+[1] Amount of baking powder may be increased if especially raised
+biscuits are desired. 2 teaspoonfuls, however, is most healthful amount.
+
+Mix and sift twice dry ingredients. Work in Crisco with finger tips,
+add gradually milk, mixing with knife to soft dough. Toss on floured
+board; pat and roll to one-half inch thickness. Shape with biscuit
+cutter. Place on Criscoed tin and bake in hot oven twelve minutes. To
+have good biscuits dough should be handled as little as possible, just
+enough to get in shape to cut. Milk or water used for mixing should be
+very cold, and biscuits should be gotten into oven at once after adding
+liquid to flour. If top of each biscuit is lightly brushed over with
+melted Crisco before baking, crust will be much nicer. Sufficient for
+fifteen biscuits.
+
+
+                             Best Jumbles
+
+    2 cupfuls sugar
+    1 cupful Crisco
+    4 eggs
+    4 cupfuls flour
+    3 tablespoonfuls milk
+    1 teaspoonful salt
+    3 teaspoonfuls baking powder
+    1 teaspoonful almond extract
+    1 teaspoonful rose extract
+
+Cream Crisco and sugar thoroughly together, then gradually add eggs
+well beaten, now add milk, extracts, flour, salt and baking powder.
+Mix and roll out lightly on floured baking board; cut into circles
+with doughnut cutter, lay on Criscoed tins and bake in moderate oven
+from seven to ten minutes or till light brown. These cookies will keep
+fresh two weeks, and if milk is left out, a month.
+
+Sufficient for seventy jumbles.
+
+
+                          Boston Brown Bread
+
+    1 cupful ryemeal
+    2 tablespoonfuls Crisco
+    1 cupful sugar
+    1 cupful cornmeal
+    1 cupful graham flour
+    ¾ tablespoonful baking soda
+    ⅓ teaspoonful salt
+    ¾ cupful molasses
+   1¾ cupfuls sweet milk
+
+Mix and sift ingredients. Dissolve soda with one tablespoonful hot
+water, add to molasses, then add milk and mix with dry ingredients.
+Turn into greased mold two-thirds full, grease cover, and steam
+steadily three and a half hours. A 6-pound Crisco pail can be used for
+a mold.
+
+Sufficient for one loaf.
+
+
+                               Bran Gems
+
+    ½ cupful bran
+    2 tablespoonfuls Crisco
+    1 tablespoonful whole wheat flour
+    ½ cupful white flour
+    ½ cupful milk
+    1 saltspoonful salt
+    1 egg
+    2 tablespoonfuls molasses
+    1 teaspoonful baking powder
+
+Mix Crisco thoroughly with molasses, add egg well beaten, milk, salt,
+bran, flours, and baking powder. Divide into well greased gem pans, and
+bake in hot oven from eight to ten minutes. These gems are excellent
+for constipation.
+
+Sufficient for eight gems.
+
+
+                            Brown Nut Bread
+
+    4 tablespoonfuls melted Crisco
+    2 eggs
+    1 cupful sugar
+    1 cupful sour milk
+    ⅔ cupful New Orleans molasses
+   1½ cupfuls flour
+   1½ cupfuls graham flour
+    ½ teaspoonful salt
+    1 teaspoonful baking soda
+    1 cupful sultana raisins
+    1 cupful chopped nut meats
+
+Beat eggs and sugar together for five minutes, then add molasses, soda
+mixed with milk, salt, flours, raisins, and nuts. Mix and turn into
+Criscoed and floured cake tin and bake in slow oven one and a quarter
+hours.
+
+Sufficient for one medium-sized loaf.
+
+
+                          Buttermilk Biscuits
+
+    1 quart flour
+    2 tablespoonfuls Crisco
+    1 tablespoonful sugar
+    1 teaspoonful salt
+    1 teaspoonful baking soda
+    1 teaspoonful baking powder
+    1 egg
+    ¾ pint buttermilk
+
+Sift flour, baking powder, salt, and sugar together, then rub in Crisco
+with finger tips, add egg well beaten, and soda mixed with milk. Dough
+should be soft and little more milk can be added if needed. Roll out
+lightly and handle as little as possible. Cut with biscuit cutter, lay
+on Criscoed tins and bake in hot oven ten minutes.
+
+Sufficient for thirty biscuits.
+
+
+                          Chocolate Brownies
+
+    1 cupful sugar
+    6 tablespoonfuls melted Crisco
+    2 eggs
+    2 squares chocolate
+    ⅓ teaspoonful salt
+    ½ cupful flour
+    1 cupful chopped English walnut meats
+    1 teaspoonful vanilla extract
+    3 tablespoonfuls boiling water
+
+Cream Crisco and sugar together, add eggs well beaten, chocolate
+dissolved in boiling water, salt, flour, vanilla, and nuts. Divide and
+spread thin in 2 Criscoed square pans and bake in slow oven from twenty
+to twenty-five minutes. Cut in strips and serve with ice cream. These
+are a cross between cookies and heavy cake.
+
+Sufficient for fifty brownies.
+
+
+                           Chocolate Wafers
+
+    1 cupful sugar
+    5 tablespoonfuls Crisco
+    2 cupfuls flour
+    ¼ cake chocolate
+    2 eggs
+    ¼ teaspoonful baking soda
+    ½ teaspoonful vanilla extract
+    ¼ teaspoonful salt
+
+Cream Crisco and sugar together, add chocolate melted, eggs well
+beaten, vanilla extract, flour, salt, and soda. Mix and turn out on to
+floured baking board. Roll out thin, and cut with small cutter. Lay on
+Criscoed tin and bake from seven to ten minutes in moderate oven.
+
+Sufficient for forty-six wafers.
+
+
+                              Citron Buns
+
+    1 yeast cake
+    6 tablespoonfuls sugar
+    ¾ cupful Crisco
+    ½ cupful raisins
+    ¼ cupful chopped citron peel
+    1 teaspoonful lemon extract
+    1 cupful scalded milk
+    1 egg
+   5½ cupfuls flour
+    ¼ cupful lukewarm water
+    1 teaspoonful salt
+
+Scald milk, add half of sugar and salt; when lukewarm add yeast
+dissolved in water and 1½ cupfuls flour. Mix, cover, and let rise till
+light; then add Crisco, remainder of sugar and flour, raisins, peel,
+and extract. Knead lightly, cover, and let rise. Divide into small
+pieces, let rise on greased tins, brush over with beaten egg and bake
+in hot oven twenty minutes.
+
+Sufficient for twenty-two buns.
+
+
+                             Coffee Bread
+
+    ¾ cupful milk
+    ½ cupful melted Crisco
+    ½ cake compressed yeast
+    1 teaspoonful salt
+    2 eggs
+    1 cupful sugar
+    1 teaspoonful lemon extract
+    ¼ cupful chopped English walnut meats
+      Flour
+
+Heat milk slightly, then add flour to make batter and yeast dissolved
+in little lukewarm water. Allow to rise until light, then add Crisco,
+eggs well beaten, sugar, lemon, salt, and enough flour to make stiff
+dough. Knead ten minutes and let rise until light. Place in Criscoed
+pan and let rise again. Spread with melted Crisco and sprinkle with
+sugar, cinnamon and nuts. Bake in hot oven half an hour.
+
+Sufficient for one large loaf.
+
+
+                           Columbia Muffins
+
+    3 tablespoonfuls sugar
+    3 tablespoonfuls Crisco
+    1 egg
+    1½ cupfuls milk
+    1 teaspoonful salt
+   3½ teaspoonfuls baking powder
+   3½ cupfuls sifted flour
+
+Sift flour, salt, and baking powder together. Cream Crisco and sugar,
+add egg well beaten, then milk and flour mixture. Divide into Criscoed
+and floured gem pans and bake twenty-five minutes in hot oven.
+
+Sufficient for twenty muffins.
+
+
+                              Corn Bread
+
+    1 cupful cornmeal
+    2 tablespoonfuls melted Crisco
+    1 cupful flour
+    ½ cupful sugar
+    1 cupful sour cream
+    2 eggs
+    ½ teaspoonful baking soda
+    ½ teaspoonful salt
+
+Mix cornmeal with flour, sugar, salt, Crisco, eggs well beaten, and
+soda mixed with cream. Mix well and turn into Criscoed tin and bake in
+moderate oven thirty minutes.
+
+Sufficient for one small pan of corn bread.
+
+
+                            Cornmeal Rolls
+
+   1¼ cupfuls flour
+    2 tablespoonfuls Crisco
+    1 egg
+    ½ cupful milk
+    1 tablespoonful sugar
+    ½ teaspoonful salt
+    ¾ cupful cornmeal
+    4 teaspoonfuls baking powder
+
+Sift together flour, cornmeal, salt, baking powder, and sugar. Rub in
+Crisco with finger tips, then add egg well beaten and milk. Roll out,
+cut into rounds with a large cutter, brush over with melted Crisco,
+fold over as for Parkerhouse rolls, brush tops with beaten egg or milk
+and bake in hot oven ten minutes.
+
+Sufficient for fifteen rolls.
+
+
+                             Cream Scones
+
+    2 cupfuls flour
+    4 tablespoonfuls Crisco
+    3 teaspoonfuls baking powder
+    2 teaspoonfuls sugar
+    ½ teaspoonful salt
+    2 eggs
+    ⅓ cupful cream
+    1 white of egg
+
+Mix and sift flour, salt, sugar, and baking powder. Rub in Crisco with
+finger tips, add eggs well beaten and cream. Knead dough lightly on
+floured baking board, divide into four equal pieces, make smooth and
+roll out, and cut into 4 small scones. Lay them on hot griddle, brush
+over with beaten white of egg and fry slowly on both sides. The dough
+should always be lightly handled.
+
+Sufficient for sixteen scones.
+
+
+                            Crisco Brownies
+
+    ⅓ cupful sugar
+    ⅓ cupful Crisco
+    ⅓ cupful molasses
+    2 eggs
+    1 cupful flour
+    1 cupful chopped nut meats
+    ¼ teaspoonful salt
+    ½ teaspoonful vanilla extract
+
+Cream Crisco and sugar together, add eggs well beaten, molasses,
+extract, flour, salt and nuts. Divide into small fancy Criscoed tins,
+or bake in Criscoed sheet tin and cut in squares. Bake in moderate oven
+half hour. These are a cross between cake and candy.
+
+Sufficient for twelve squares.
+
+
+                          Crisco Batter Cakes
+
+    3 eggs
+    ½ cupful melted Crisco
+    1 cupful flour
+    1 cupful buttermilk
+    ½ teaspoonful baking soda
+    1 teaspoonful baking powder
+    ½ teaspoonful salt
+
+Beat up yolks of eggs, add milk, Crisco, and flour mixed with salt,
+soda, and baking powder and beat till smooth. Fold in whites beaten to
+a stiff froth. Drop in large spoonfuls on ungreased skillet or griddle.
+Serve hot with butter or maple syrup.
+
+Sufficient for fifteen cakes.
+
+
+                           Crisco Milk Bread
+
+    3 tablespoonfuls sugar
+    3 tablespoonfuls melted Crisco
+    2 tablespoonfuls salt
+    1 yeast cake
+    1 quart milk
+      About 7 pints flour
+
+Mix yeast cake with 1 tablespoonful sugar. Heat milk, add remainder of
+sugar, Crisco, and salt. Cool and add yeast and flour to make stiff
+dough. Turn out on floured baking board, cut in three pieces, knead
+first one piece, then others, stretching dough; let rise over night or
+in warm temperature five hours. Knead lightly and divide into Criscoed
+pans. Allow to rise and bake in moderate oven one hour. From same
+dough, French bread, breadsticks, horse shoe rolls and French rolls can
+be made.
+
+Sufficient for three loaves.
+
+
+                           Dessert Biscuits
+
+    1 cupful confectioners’ sugar
+    1 cupful Crisco
+    1 cupful flour
+    5 whites of eggs
+    ½ teaspoonful vanilla extract
+    1 teaspoonful salt
+
+Cream Crisco and gradually add sugar, mix thoroughly, and incorporate,
+one by one, whites of eggs. Now add flour, salt, and vanilla. Mix well,
+then place in small, long heaps on a Criscoed tin. Bake in cool oven to
+pale brown color.
+
+Sufficient for sixty biscuits.
+
+
+                          Entire Wheat Bread
+
+   1¼ cupfuls boiling water
+    2 tablespoonfuls Crisco
+   1¼ cupfuls milk
+    2 teaspoonfuls salt
+    2 tablespoonfuls sugar
+    1 yeast cake
+    ¼ cupful tepid water
+      Whole wheat flour
+
+Mix boiling water, milk, sugar, salt, and Crisco together. Add yeast
+cake dissolved in tepid water, with 3½ cupfuls whole wheat flour. Mix
+and let stand until light. Add more flour until soft dough is formed,
+then knead and divide into two loaves. Place in Criscoed tins and let
+stand until the dough doubles its bulk. Brush over with milk and bake
+in moderate oven one and a half hours.
+
+Sufficient for two small loaves.
+
+
+                        Excellent Graham Bread
+
+    2 cupfuls graham flour
+    4 tablespoonfuls melted Crisco
+    ½ cupful flour
+    1 teaspoonful baking powder
+   1½ cupfuls sour milk
+    ¼ cupful sugar
+    ½ teaspoonful salt
+    1 teaspoonful baking soda
+
+Sift flours with baking powder, salt, sugar, and soda, then add Crisco
+and milk. Mix and turn into greased and floured cake tin and bake in
+moderate oven fifty minutes.
+
+Sufficient for one small loaf.
+
+
+                            Filled Cookies
+
+    1 egg
+    1 cupful sugar
+    ½ cupful Crisco
+    ½ cupful milk or cream
+    1 teaspoonful vanilla extract
+    1 teaspoonful baking soda
+    2 teaspoonfuls baking powder
+   3½ cupfuls flour
+    ½ teaspoonful salt
+
+
+                              For Filling
+
+    1 cupful chopped raisins
+    1 tablespoonful flour
+    ½ cupful sugar
+    ½ cupful water
+    ½ cupful chopped walnut meats
+
+_For cookies._ Cream Crisco and sugar, add salt, egg well beaten, milk,
+vanilla, and flour sifted with baking powder and soda. Mix and turn
+out on floured baking board. Dough should be soft. Roll very thin and
+cut out with cooky cutter. Spread one-half of cookies with filling,
+then place remaining cookies on top and press edges together. Place on
+Criscoed tins and bake in moderately hot oven fifteen minutes.
+
+_For filling._ Mix sugar and flour in saucepan, add raisins, nuts, and
+water, stir and cook until thick. Cool before using.
+
+
+                       Fried Cornmeal Nut Cakes
+
+    2 cupfuls yellow cornmeal
+    2 tablespoonfuls melted Crisco
+    3 cupfuls boiling water
+    1 teaspoonful salt
+    1 egg
+    ½ cupful chopped nut meats
+
+Bring water and salt to boil, stir in cornmeal, add nut meats, and stir
+and cook ten minutes. Remove from fire and add egg well beaten, and
+melted Crisco. Turn into Criscoed tin and cool. When cold, slice and
+fry in hot Crisco. Serve with honey or maple syrup.
+
+Sufficient for six or eight slices.
+
+
+                     Fried Cakes with Apple Sauce
+
+    1 cupful sugar
+    4 tablespoonfuls Crisco
+    3 cupfuls sour milk
+    ¼ teaspoonful grated nutmeg
+    1 teaspoonful lemon extract
+    1 teaspoonful baking soda
+    1 teaspoonful baking powder
+    ½ teaspoonful salt
+      Flour
+      Apple sauce
+
+Cream Crisco, gradually add sugar, then add salt, nutmeg, lemon, soda,
+baking powder, sour milk and sufficient flour to make stiffish dough.
+Roll out on floured baking board, cut with large round cutter, and fry
+in hot Crisco until well cooked and nicely browned on both sides. Drain
+and serve with hot apple sauce.
+
+Sufficient for twenty cakes.
+
+
+                             Fruit Cookies
+
+    1 teaspoonful salt
+    2 cupfuls brown sugar
+    1 cupful Crisco
+    1 cupful chopped raisins
+    1 cupful chopped English walnut meats
+    3 eggs
+    1 teaspoonful powdered cinnamon
+    ½ teaspoonful powdered allspice
+    1 teaspoonful powdered ginger
+    1½ teaspoonfuls baking soda
+    2 tablespoonfuls sour milk
+      Flour
+
+Cream Crisco and sugar together, add salt, eggs well beaten, soda mixed
+with milk, spices, raisins, nuts, and enough flour to make stiff dough.
+About 5 cupfuls flour will be sufficient. Roll out, cut with cooky
+cutter, lay on Criscoed tins and bake in moderate oven from ten to
+twelve minutes.
+
+Sufficient for sixty cookies.
+
+
+                           Fruit Drop Cakes
+
+    1 cupful sugar
+    ½ cupful Crisco
+    2 cupfuls flour
+    2 teaspoonfuls baking powder
+    1 teaspoonful salt
+    4 tablespoonfuls currants
+    4 tablespoonfuls chopped nut meats
+    2 tablespoonfuls chopped candied citron peel
+    3 eggs
+    ⅔ cupful milk
+    1 teaspoonful vanilla extract
+
+Cream Crisco and sugar together, add yolks of eggs well beaten. Beat
+whites stiffly and add alternately with milk. Add sifted flour, baking
+powder and salt, then fruits, nuts and extract. Divide mixture into
+Criscoed and floured gem pans, and bake twenty minutes in moderate oven.
+
+Sufficient for eighteen drop cakes.
+
+
+                              Fruit Rolls
+
+    1 cupful milk
+    1 yeast cake
+    ¼ cupful lukewarm water
+    ¼ cupful sugar
+    ¼ cupful melted Crisco
+    2 teaspoonfuls salt
+    2 eggs
+    ½ cupful chopped cocoanut
+    ⅛ lb. chopped candied citron peel
+    ½ cupful chopped English walnut meats
+    ½ cupful currants
+    ½ cupful sultana raisins
+    ½ teaspoonful powdered cinnamon
+    ½ teaspoonful powdered mace
+      Flour
+
+Scald milk, when lukewarm add yeast cake dissolved in tepid water and
+1½ cupfuls flour, beat well, cover and let rise till light. Add sugar,
+salt, eggs well beaten, Crisco and enough flour to knead; knead, let
+rise again. Roll out one-eighth inch thick, spread with melted Crisco,
+sprinkle with sugar, cinnamon and mace, fruit and nuts; roll like
+jelly roll and cut in one inch pieces. Place pieces in Criscoed pan,
+let rise, brush over with melted Crisco, and bake in hot oven twenty
+minutes.
+
+Sufficient for sixteen rolls.
+
+
+                             Ginger Snaps
+
+    2 cupfuls molasses
+    1 cupful brown sugar
+    1 cupful Crisco
+    2 teaspoonfuls baking soda
+    2 teaspoonfuls powdered ginger
+    1 teaspoonful powdered mace
+    1 teaspoonful salt
+    2 tablespoonfuls boiling water
+      Flour
+
+Cream Crisco and sugar together, add molasses, spices, salt, soda mixed
+with boiling water and sufficient flour to make stiff paste. Roll out
+thin, cut with small cutter, lay on Criscoed tins and bake in hot oven
+from five to seven minutes.
+
+Sufficient for one hundred snaps.
+
+
+                              Ginger Gems
+
+    1 cupful sugar
+    ½ cupful Crisco
+    ¾ cupful chopped preserved ginger
+    2 eggs
+    1 cupful milk
+    3 cupfuls flour
+    3 teaspoonfuls baking powder
+    ½ teaspoonful salt
+
+Cream Crisco and sugar together, then add eggs well beaten. Sift flour,
+baking powder, and salt together and add alternately with milk to first
+mixture. Now mix in ginger and divide mixture into Criscoed and floured
+gem pans and bake in hot oven twenty-five minutes.
+
+Sufficient for sixteen gems.
+
+
+                             Gluten Bread
+
+    2 cupfuls scalded milk
+    2 cupfuls boiling water
+    2 teaspoonfuls salt
+    1 egg
+    2 tablespoonfuls Crisco
+    ¼ cupful warm water
+    ½ yeast cake
+    3 cupfuls gluten flour
+
+Mix Crisco, boiling water, milk, and salt. When lukewarm, add yeast
+cake dissolved in warm water, egg well beaten, and gluten. Let rise,
+when risen and spongy beat well, add enough gluten to make a stiff
+dough and knead well. Allow to rise, shape in loaves, place in Criscoed
+bread pans, let rise, and bake for one hour in moderately hot oven.
+
+Sufficient for two small loaves.
+
+
+                          Golden Corn Muffins
+
+    1 cupful flour
+    2 tablespoonfuls Crisco
+    1 cupful yellow cornmeal
+    3 tablespoonfuls sugar
+    1 cupful milk
+    2 eggs
+    1 teaspoonful salt
+    3 teaspoonfuls baking powder
+
+Cream Crisco and sugar thoroughly together, add eggs well beaten and
+milk. Then stir in slowly dry ingredients which have been sifted
+together three times. Divide into greased gem pans and bake in
+moderately hot oven twenty-five minutes.
+
+Sufficient for twelve muffins.
+
+
+                      Hominy Bread for Breakfast
+
+    3 cupfuls cooked hominy
+    2 tablespoonfuls melted Crisco
+   1½ cupfuls cornmeal
+    2 eggs
+    1 teaspoonful salt
+    2 teaspoonfuls baking powder
+    2 cupfuls milk
+
+Beat eggs, add milk and hominy. Sift in cornmeal, add baking powder
+and salt; add Crisco. Beat all together three minutes. Pour into deep
+Criscoed pan and bake one hour in slow oven. Serve hot.
+
+Sufficient for one large loaf.
+
+
+                             Health Bread
+
+    2 cupfuls flour
+    3 tablespoonfuls melted Crisco
+    2 cupfuls whole wheat flour
+    2 cupfuls bran
+    1 teaspoonful salt
+    ½ cupful sugar
+    1 egg
+    2 cupfuls milk
+    1 cupful molasses
+    1 cupful stoned chopped dates
+    2 teaspoonfuls baking soda
+    ½ cupful hot water
+
+Mix flours and bran together, add Crisco, salt, sugar, egg well beaten,
+milk, molasses, soda dissolved in boiling water, and dates. Mix well
+together and turn into two Criscoed and floured tins and bake in
+moderate oven one and a quarter hours. This bread is excellent for
+constipation.
+
+Sufficient for two loaves.
+
+
+                            Honey Doughnuts
+
+    3 eggs
+    ½ cupful sugar
+    3 tablespoonfuls Crisco
+   1½ cupfuls honey
+    1 cupful sour milk
+    1 teaspoonful baking soda
+    1 teaspoonful cream of tartar
+    1 teaspoonful lemon extract
+   5¾ cupfuls flour
+    1 teaspoonful salt
+
+Cream Crisco, honey and sugar well together, then add eggs well
+beaten, mix well, add milk, lemon extract, flour, salt, soda, and
+cream of tartar. Mix and turn out on baking board, roll out and cut
+with doughnut cutter. Fry in plenty of hot Crisco. If a piece of
+bread browns in hot Crisco in sixty seconds, temperature is right for
+doughnuts and fritters.
+
+Sufficient for sixty-five doughnuts.
+
+
+                            Hot Cross Buns
+
+    ¼ cupful sugar
+    3 tablespoonfuls Crisco
+    1 teaspoonful salt
+    ¾ teaspoonful powdered cinnamon
+    1 teaspoonful powdered ginger
+    1 egg
+    ½ yeast cake
+      Flour
+    ¼ cupful chopped candied citron peel
+    ½ cupful seeded raisins
+    1 cupful scalded milk
+    ¼ cupful lukewarm water
+
+Add Crisco, sugar, and salt to milk; when lukewarm, add yeast cake
+dissolved in water, spices, egg well beaten, and sufficient flour to
+make a stiff dough. Mix well, add raisins and peel, cover, and let rise
+over night. In morning divide into pieces and form into neat buns;
+place in Criscoed pan one inch apart, let rise, brush over with milk or
+beaten egg, and bake in moderately hot oven twenty-five minutes. Cool,
+and with ornamental frosting make a cross on each bun. The cross may be
+made by placing strips of paste on buns before they are baked.
+
+Sufficient for twenty buns.
+
+
+                           Imperial Muffins
+
+    ½ cupful scalded milk
+    ¼ cupful sugar
+    ¼ cupful Crisco
+    1 teaspoonful salt
+    ⅓ yeast cake
+    ¾ cupful lukewarm water
+   1¾ cupfuls flour
+    1 cupful cornmeal
+
+Add sugar and salt to milk; when lukewarm add yeast cake dissolved in
+¼ cupful of the water, and 1¼ cupfuls flour, cover, and let rise until
+light, then add Crisco, cornmeal, remaining flour and water. Let rise
+over night, in morning fill Criscoed muffin rings, two-thirds full; let
+rise until rings are full and bake thirty minutes in hot oven.
+
+Sufficient for twelve muffins.
+
+
+                             Lemon Wafers
+
+    2 eggs
+    2 cupfuls sugar
+    2 cupfuls Crisco
+    2 cupfuls milk
+    5 cents baker’s ammonia
+    5 cents oil of lemon
+      Flour to make stiff dough
+    2 teaspoonfuls salt
+
+Cover ammonia with milk and let soak over night. Next morning add
+sugar, Crisco, salt, eggs well beaten, lemon and enough flour to make
+a stiff dough. Roll very thin, cut in squares or diamonds, lay on
+Criscoed tins and bake from five to seven minutes in hot oven.
+
+Sufficient for one hundred and eighty-six wafers.
+
+
+                              Lunch Rolls
+
+    1 yeast cake
+   1¼ cupfuls milk
+    2 tablespoonfuls sugar
+    2 tablespoonfuls Crisco
+    4 cupfuls flour
+    1 egg
+    1 teaspoonful salt
+
+Scald and cool the milk, then add yeast and sugar. Now add Crisco and
+2 cupfuls flour. Beat thoroughly, then add egg well beaten, remainder
+of flour and salt. Mix and turn out on floured board and knead lightly
+and thoroughly, using as little flour as possible. Place in greased
+bowl, cover and set aside in warm place to rise two hours. When light,
+form into small rounds, place one inch apart on greased pan. Allow to
+rise half an hour. Brush over with Crisco and bake in hot oven fifteen
+minutes.
+
+Sufficient for twenty rolls.
+
+
+                             Maple Cookies
+
+    1 egg
+    1 cupful sugar
+    3 tablespoonfuls Crisco
+    1 cupful sour cream
+    1 teaspoonful baking soda
+    3 tablespoonfuls hot water
+    ½ teaspoonful salt
+      Flour
+      Maple sugar
+
+Cream Crisco and sugar together, add egg well beaten, mix well, add
+cream, salt, soda dissolved in water, and sufficient flour to make of
+right consistency to drop from spoon. Grate some maple sugar on each
+cookie and bake in moderate oven eight minutes.
+
+Sufficient for forty cookies.
+
+
+                       Maryland Beaten Biscuits
+
+    4 cupfuls flour
+    ½ cupful Crisco
+    1 teaspoonful salt
+      Milk
+      Water
+
+Mix and sift flour and salt. Cut Crisco in with knife or work in
+lightly with finger tips. Mix a little milk and water together, chill
+thoroughly and add enough to dry ingredients to make stiff dough.
+Everything should be as cold as possible. Beat with rolling-pin until
+dough blisters. Roll to one-third inch in thickness and cut into small
+biscuits, prick in center and set in refrigerator an hour before
+baking. Place biscuits on Criscoed tins and bake in moderate oven
+thirty minutes. Biscuits may be baked in moderate gas oven and gas
+turned off when biscuits are golden brown. Allow biscuits to remain ten
+minutes in cooling oven to dry out.
+
+Sufficient for sixty small biscuits, a fraction larger than a dollar.
+
+
+                                Muffins
+
+    1 cupful scalded milk
+    2 tablespoonfuls Crisco
+    1 cupful boiling water
+    ¼ cupful sugar
+   1½ teaspoonfuls salt
+    ½ yeast cake
+    1 egg
+    4 cupfuls flour
+
+Add Crisco, salt, and half of sugar to milk and water; when lukewarm
+add yeast mixed with remaining sugar, egg well beaten, and flour. Beat
+thoroughly, cover, and let rise until light. Put greased muffin rings
+on hot griddle greased with Crisco. Fill half full with raised muffin
+mixture and cook slowly until well risen and browned underneath. Turn
+muffins and rings and brown other side. When muffins are cold, split
+open, toast, and serve with marmalade.
+
+Sufficient for sixteen muffins.
+
+
+                             Nut Doughnuts
+
+   1¼ cupfuls sugar
+    4 tablespoonfuls Crisco
+   1½ cupfuls milk
+    2 eggs
+    4 teaspoonfuls baking powder
+    1 cupful chopped English walnut meats
+    1 teaspoonful vanilla extract
+    1 teaspoonful lemon extract
+    ½ teaspoonful salt
+      Flour to make soft dough
+
+Cream Crisco and sugar together, add eggs well beaten, milk, salt,
+extracts, baking powder, nuts, and sufficient flour to make soft dough.
+Roll out, cut with cutter and fry in hot Crisco to a golden color.
+Drain and sift with sugar.
+
+Sufficient for seventy-five doughnuts.
+
+
+                            Oatmeal Cookies
+
+   1¼ cupfuls sugar
+    1 cupful Crisco
+    3 cupfuls rolled oats
+    2 eggs
+    ½ cupful sour milk
+    1 teaspoonful powdered cinnamon
+    1 teaspoonful powdered ginger
+    1 cupful stoned chopped dates
+    1 teaspoonful baking soda
+    2 cupfuls flour
+    1 teaspoonful salt
+
+Cream Crisco and sugar thoroughly together, add eggs well-beaten,
+rolled oats, dates, salt, spices, soda dissolved in milk, and flour.
+Mix and drop from spoon on Criscoed baking tins. Bake in moderate oven
+from ten to twelve minutes.
+
+Sufficient for forty-five cookies.
+
+
+                              Oven Scones
+
+    4 cupfuls flour
+    5 tablespoonfuls Crisco
+    1 tablespoonful sugar
+    ½ teaspoonful salt
+    1 teaspoonful baking soda
+    2 teaspoonfuls cream of tartar
+    1 egg
+      Sweet milk
+
+Rub Crisco finely into flour, add sugar, salt, soda, and cream of
+tartar. Beat egg, put half of it into cup, then with one-half and some
+sweet milk make other ingredients into soft dough. Knead very little
+on floured baking board, divide into five pieces, make them smooth and
+roll out, not too thinly, cut them into four small cakes. Lay them on
+a Criscoed tin, brush over with remaining egg and bake in hot oven ten
+minutes. A few currants or raisins may be added if liked.
+
+Sufficient for twenty small scones.
+
+
+                           Raised Doughnuts
+
+    1 cupful milk
+    ¼ yeast cake
+    ¼ cupful lukewarm water
+   1½ teaspoonfuls salt
+    1 cupful sugar
+    ¼ cupful Crisco
+    2 eggs
+    1 teaspoonful grated nutmeg
+      Flour
+
+Dissolve yeast cake in lukewarm water. Scald milk and cool, then add
+yeast, half teaspoonful of the salt and flour to make a drop batter.
+Set in a cosy place to rise. Cream Crisco with sugar, add eggs well
+beaten, remainder of salt and nutmeg, add to yeast mixture with enough
+flour to make stiff dough; let rise again. When risen, make into small
+balls and place in a Criscoed pan to rise. When light drop into plenty
+of hot Crisco and cook from four to five minutes until doughnuts are
+done. Drain on soft paper and dredge with powdered sugar.
+
+Sufficient for seventy doughnuts.
+
+
+                      Raisin and Buttermilk Bread
+
+    4 cupfuls flour
+    5 tablespoonfuls Crisco
+    1 teaspoonful salt
+    1 teaspoonful soda
+    2 teaspoonfuls cream of tartar
+    3 tablespoonfuls sugar
+    2 eggs
+      Buttermilk to make soft dough
+    1 cupful sultana raisins
+
+Sift flour, salt, soda and cream of tartar into basin, rub in Crisco
+fine, add sugar, raisins, eggs well beaten, and sufficient buttermilk
+to make soft dough. Make into smooth mound, roll out, divide into
+four pieces, lay on greased tin and bake in moderate oven twenty-five
+minutes.
+
+Sufficient to make four small loaves.
+
+
+                            Rich Doughnuts
+
+    1 cupful sugar
+    5 tablespoonfuls Crisco
+    3 eggs
+    4 teaspoonfuls baking powder
+   1½ teaspoonfuls salt
+    1 cupful milk
+    1 teaspoonful grated nutmeg
+      Flour to make soft dough
+
+From 4½ to 5 cupfuls flour sifted before measuring. Cream Crisco, add
+sugar gradually, and eggs well beaten. Sift dry ingredients and add
+alternately to egg mixture. Roll out as soft as can be handled. Cut
+with cutter and fry in hot Crisco. Heat Crisco until crumb of bread
+becomes golden brown in sixty seconds.
+
+Sufficient for sixty doughnuts.
+
+
+                           Rolled Oats Bread
+
+    2 cupfuls boiling water
+    2 tablespoonfuls Crisco
+    1 cupful rolled oats
+    ½ cupful molasses
+    2 teaspoonfuls salt
+    ½ yeast cake
+    ½ cupful lukewarm water
+      Flour
+
+Add boiling water to oats and allow to stand one hour; add molasses,
+salt, Crisco, yeast cake dissolved in lukewarm water, and flour to
+make stiff dough; knead well, let rise, knead a very little, divide
+into two Criscoed bread pans, let rise again and bake forty minutes in
+moderate oven.
+
+Sufficient for two small loaves.
+
+
+                              Rose Leaves
+
+    1 cupful sugar
+    6 tablespoonfuls Crisco
+    2 eggs
+    ¼ teaspoonful salt
+    1 teaspoonful rose extract
+    2 cupfuls flour
+
+Cream Crisco, adding sugar gradually, then stir in eggs well beaten;
+add salt, extract, and flour. The dough should be soft. Now chill
+dough, then roll very thin, using sugar instead of flour, to dust
+rolling-pin and board. Cut out with small fancy cutter. Place on tins
+greased with Crisco and bake in moderate oven eight or ten minutes or
+until slightly browned.
+
+Sufficient for fifty small cakes.
+
+
+                              Rye Muffins
+
+    1 cupful flour
+    2 tablespoonfuls melted Crisco
+    1 cupful ryemeal
+    2 tablespoonfuls brown sugar
+    2 teaspoonfuls baking powder
+    1 egg
+    ½ teaspoonful salt
+    1 cupful milk
+
+Sift flour, meal, baking powder, and salt together. Beat egg and sugar
+together, then add them with milk and melted Crisco. Mix and divide
+into Criscoed gem pans and bake in moderate oven twelve minutes.
+
+Sufficient for twelve muffins.
+
+
+                                Savarin
+
+    1 yeast cake
+    4 tablespoonfuls sugar
+    ½ cupful Crisco
+    5 tablespoonfuls lukewarm water
+    2 cupfuls flour
+    ½ teaspoonful salt
+    3 eggs
+    2 tablespoonfuls chopped almonds
+    1 cupful whipped cream
+
+
+                               For Syrup
+
+    ¾ lb. lump sugar
+    3 cupfuls water
+    3 tablespoonfuls lemon juice
+
+_For cake._ Put yeast cake into cup, add 1 tablespoonful sugar, 1
+tablespoonful flour, and lukewarm water. Allow to rise ten minutes. Put
+flour into basin, add salt, remainder of sugar, almonds, yeast mixture,
+eggs well beaten, and Crisco melted and cooled. Beat ten minutes with
+wooden spoon. Turn into Criscoed tube mold. Allow to rise until doubled
+in size, then bake in quick oven forty-five minutes. Mold should be
+sprinkled over with shredded almonds.
+
+_For syrup._ Boil sugar and water for almost forty-five minutes, then
+add lemon juice. Soak cake with syrup and when cold serve with cream in
+center.
+
+Sufficient for one savarin.
+
+
+                          Shortbread Cookies
+
+   2½ cupfuls flour
+    ½ cupful Crisco
+    ½ cupful sugar
+    ½ teaspoonful salt
+    1 egg
+    1 teaspoonful vanilla extract
+
+Beat Crisco, sugar, and salt to cream. Add gradually egg well beaten,
+flour, and flavoring. Knead lightly on floured baking board, then
+roll out one-fourth inch thick and cut into small rounds. Mark them
+with fork, lay on Criscoed tins and bake in moderate oven from ten to
+fifteen minutes.
+
+Sufficient for forty cookies.
+
+
+                          Soda Beaten Biscuit
+
+    1 quart flour
+    3 tablespoonfuls Crisco
+    ½ teaspoonful salt
+    ⅕ teaspoonful baking soda
+      Buttermilk
+
+Sift flour with soda and salt, then rub in Crisco thoroughly with
+finger tips, and mix to stiff dough with buttermilk. Beat with
+rolling-pin or hammer until dough blisters. Roll out one-third inch in
+thickness, cut with round cutter, and lay on Criscoed tins. Bake in
+moderate oven from thirty to forty minutes.
+
+Sufficient for forty biscuits.
+
+
+                          Sour Milk Biscuits
+
+                          (_Kate B. Vaughn_)
+
+    2 cupfuls flour
+    3 tablespoonfuls Crisco
+    1 teaspoonful salt
+    ½ teaspoonful baking soda
+    1 cupful sour milk
+
+Sift flour and salt into basin, rub Crisco lightly into them. Stir
+soda into milk until it effervesces and then add to flour. Turn out on
+floured baking board, knead lightly until smooth, roll out quarter of
+an inch thick, cut with biscuit cutter, place on greased tin and bake
+twelve to fifteen minutes in hot oven.
+
+Sufficient to make twelve biscuits.
+
+
+                        Sour Milk Griddle Cakes
+
+    2 cupfuls flour
+    1 tablespoonful melted Crisco
+    2 cupfuls sour milk
+    ½ teaspoonful salt
+    1 teaspoonful baking soda
+    1 egg
+    1 tablespoonful sugar
+
+Sift dry ingredients, add milk, well beaten egg, and melted Crisco.
+Drop by spoonfuls on hot griddle, greased with Crisco. Cook until
+browned, then turn and cook on other side. Serve hot with syrup.
+
+Sufficient for eighteen cakes.
+
+
+                          Sour Milk Tea Cakes
+
+    1 cupful cornmeal
+    4 tablespoonfuls Crisco
+    2 eggs
+   1½ cupfuls sour milk
+    2 cupfuls flour
+    ¾ cupful sugar
+    1 teaspoonful baking soda
+    1 teaspoonful salt
+    1 teaspoonful lemon extract
+
+Beat up the eggs, add meal and milk and mix well, add flour, sugar,
+soda, and salt sifted together. Now add extract and Crisco, melted, and
+beat two minutes. Divide into Criscoed and floured gem pans and bake in
+moderate oven fifteen minutes.
+
+Sufficient for sixteen cakes.
+
+
+                           Steamed Nut Bread
+
+    ½ pint graham flour
+    ⅓ cupful Crisco
+    ½ cupful white flour
+    1 cupful chopped English walnut meats
+    ½ teaspoonful salt
+    2 teaspoonfuls baking powder
+    1 cupful milk
+    1 cupful sugar
+    1 egg
+
+Cream Crisco and sugar together, add egg well beaten, milk, salt,
+flours, baking powder, and nuts. Mix and turn into Criscoed mold, cover
+with greased paper and steam two hours. This nut bread is delicious
+served hot with butter. It may be served as a pudding with cream or
+liquid sauce.
+
+Sufficient for one loaf.
+
+
+                         Southern Spoon Bread
+
+    3 tablespoonfuls melted Crisco
+    2 cupfuls cornmeal
+    1 quart milk
+    1 teaspoonful salt
+    3 eggs
+
+Heat milk to boiling point, then stir in meal and salt; add Crisco
+and cook five minutes. Cool mixture, add yolks of eggs well beaten,
+then beat whites of eggs to stiff froth and fold in. Pour batter into
+Criscoed two-quart pan and bake in moderate oven forty minutes. Serve
+while hot, using a spoon with which to serve it. This is especially
+good served with roast pork.
+
+Sufficient for one large pan of bread.
+
+
+                             Spice Cookies
+
+    3 eggs
+   1½ cupfuls brown sugar
+    1 cupful Crisco
+    1 cupful molasses
+    ½ cupful sour milk
+    2 teaspoonfuls baking soda
+    ½ teaspoonful black pepper
+    1 teaspoonful salt
+    1 teaspoonful powdered cinnamon
+    1 teaspoonful powdered ginger
+    1 teaspoonful powdered cloves
+    1 teaspoonful grated nutmeg
+    ½ teaspoonful baking powder
+      Flour to make a stiff dough
+
+Beat eggs five minutes, then add sugar and beat five minutes, then add
+Crisco and beat until thoroughly mixed, add molasses, milk, soda, salt,
+spices, baking powder, and enough flour to make stiff dough. Leave
+mixture in basin until following day. Take pieces of dough and roll
+out, cut with small cutter, lay on Criscoed tins and bake in moderate
+oven from seven to ten minutes.
+
+Sufficient for ninety cookies.
+
+
+                         Swedish Coffee Bread
+
+    2 cupfuls hot milk
+    ¾ cupful sugar
+    ½ cupful Crisco
+    ½ teaspoonful salt
+   15 cardamom seeds
+    1 yeast cake
+    2 cupfuls flour
+
+Remove seeds from cardamoms and grind fine, add to hot milk with
+Crisco, sugar, and salt. When lukewarm add yeast cake mixed with a
+little tepid water and flour. Mix and allow to rise. Then add flour
+enough to make stiff dough. Knead and let rise again, then make into
+rolls or loaves. Let rise again and bake in moderate oven till ready.
+
+Sufficient for eighteen rolls or two small loaves.
+
+
+                           Swedish Rye Bread
+
+    2 tablespoonfuls sugar
+    3 tablespoonfuls Crisco
+    2 teaspoonfuls salt
+    1 yeast cake
+    3 cupfuls rye flour
+    1 cupful white flour
+    4 cupfuls boiling water
+
+In evening add Crisco, sugar, and salt to boiling water; cool, add
+yeast cake mixed with a little tepid water or sugar, rye flour and
+white flour. Allow to rise and in morning add more white flour, a
+little at a time, to make a stiff dough. Let rise, knead again and bake
+in Criscoed pie tins or cake tins as it will rise better than if baked
+in bread tins. Bake in hot oven half hour. When taken out of oven brush
+crust with a little melted Crisco.
+
+Sufficient for four loaves.
+
+
+                             Twin Biscuits
+
+    1 cupful milk
+    ½ teaspoonful salt
+    2 teaspoonfuls baking powder
+    2 cupfuls flour
+    2 tablespoonfuls Crisco
+
+Sift flour, baking powder, and salt together, rub in Crisco with tips
+of fingers, then add milk. Pat and roll out dough, cut with cutter,
+brush with melted Crisco, place one on top of another, lay on Criscoed
+tin and bake in hot oven from ten to twelve minutes.
+
+Sufficient for twelve biscuits.
+
+
+                                Waffles
+
+    3 cupfuls flour
+    2 tablespoonfuls melted Crisco
+    ½ teaspoonful baking soda
+    1 teaspoonful salt
+    1 tablespoonful sugar
+    2 cupfuls sour milk
+    2 eggs
+
+Mix and sift dry ingredients, add milk gradually, yolks of eggs well
+beaten, melted Crisco, and whites of eggs beaten to stiff froth; cook
+on hot waffle iron greased with Crisco. Serve with maple syrup, or
+honey and butter.
+
+Waffles may be served for breakfast, luncheon, supper or high tea. A
+waffle iron should fit closely on range, be well heated on one side,
+turned, heated on other side, and thoroughly greased with Crisco before
+iron is filled. In filling, put tablespoonful of mixture in each
+compartment near the center of iron, cover, and mixture will spread to
+fill iron. If sufficiently heated, it should be turned almost as soon
+as filled and covered. In using new iron, special care must be taken in
+greasing, or waffles will stick.
+
+Sufficient for six waffles.
+
+
+                             White Cookies
+
+    2 cupfuls sugar
+    1 cupful Crisco
+    ½ cupful thick sour milk
+    2 eggs
+    1 teaspoonful baking soda
+    1 teaspoonful salt
+    1 teaspoonful vanilla extract
+    ½ teaspoonful lemon extract
+      Flour
+
+Cream Crisco and sugar together, add eggs well beaten, soda mixed with
+sour milk, salt, extracts, and about 5 cupfuls flour. Roll very thin,
+cut with cookie cutter, lay on Criscoed tins, bake in moderately hot
+oven five minutes. To keep any length of time, when cold, place in
+covered tin cans and set in cool place, and they will be as crisp as
+when first baked.
+
+Sufficient for ninety cookies.
+
+
+                        Yorkshire Fruit Loaves
+
+    2 lbs. flour
+    ¾ cupful Crisco
+    1 teaspoonful salt
+    2 cupfuls milk
+    1 yeast cake
+    1 cupful sugar
+    1 cupful sultana raisins
+    1 cupful currants
+    ½ cupful seeded raisins
+    ½ cupful chopped candied citron peel
+    1 teaspoonful powdered ginger
+    ½ teaspoonful powdered mace
+
+Heat Crisco in milk, then cool and add yeast cake mixed with a little
+sugar; stir in flour and salt, and allow to rise four hours. Mix sugar,
+fruit, peel, and spices into risen dough. Let rise again then divide
+into two Criscoed loaf tins. Allow to rise fifteen minutes, then bake
+in moderate oven one and a half hours.
+
+Sufficient for two medium-sized loaves.
+
+
+                              Water Bread
+
+    2 cupfuls boiling water
+    2 tablespoonfuls Crisco
+    1 tablespoonful sugar
+    2 teaspoonfuls salt
+    ¼ yeast cake dissolved in
+    ¼ cupful lukewarm water
+      About six cupfuls sifted flour
+
+Mix Crisco, sugar and salt, pour on boiling water; when lukewarm add
+dissolved yeast cake. Stir in enough flour to make a batter; beat
+well, then add more flour, a little at a time to make stiff dough,
+mixing with a knife. Turn on a floured board; knead until it is smooth,
+elastic and does not stick to the board. Put into a bowl greased with
+Crisco, cover closely and let stand in a warm place over night. The
+first thing in the morning knead again until fine grained; shape into
+loaves and place in a warm pan greased with Crisco. Cover and put in a
+warm place. When double in bulk, bake in a hot oven. Bake one hour.
+
+
+
+
+  [Illustration: CAKES]
+
+
+There are five principal ways of making cakes.
+
+The first method is used for plain cakes. The shortening is rubbed
+into the flour in the same way as for short pastry; then the dry
+ingredients, such as sugar, fruit, and spice, are added, and lastly the
+eggs and milk. Then all are mixed well together.
+
+The second way is used for fruit, pound, and seed cakes. The shortening
+and sugar are creamed together, the eggs beaten in one at a time, and
+the fruit and flour stirred in lightly and quickly at the last.
+
+In the third way the eggs and sugar are beaten together until thick and
+creamy, then the flour is stirred in lightly and quickly. This is used
+chiefly for sponge cakes and cakes of that texture.
+
+For the fourth way the sugar, shortening, milk, and syrup or molasses
+are melted together, then cooled slightly and added to the dry
+ingredients. This method is used for gingerbreads.
+
+In the fifth way the sugar and eggs are beaten thoroughly over boiling
+water, then cooled before the melted shortening and dry ingredients are
+added. This method is used for Gennoise cake and some kinds of layer
+cakes. Care must be taken to insure the right consistency of cakes. The
+mixture should be fairly stiff. If too moist the fruit will sink to the
+bottom. For rich cakes the tins should be lined with paper, the paper
+coming a short distance above the tins, so that the cake is protected
+as it rises. For very rich fruit cakes, experience has shown that it
+is best not to grease the paper or tin. The cake is not so liable to
+burn, and the paper can be removed easily when the cake is done without
+injuring it. On the other hand, if tins are lined for sponge cakes or
+jelly-rolls, the paper should be greased.
+
+  [Illustration]
+
+When making cakes in which baking powder, carbonate of soda, cream of
+tartar or tartaric acid are used, almost everything depends upon the
+handling, which should be as light and as little as possible. The more
+rapidly such cakes are made the better they will be. Two cooks working
+from the same recipe will often produce entirely different results, if
+one kneads her mixture as if it were household bread, while the other
+handles it with due lightness of touch. As soon as the baking powder
+or other rising medium is added to the mixture, the cake should be put
+into the oven as quickly as possible. Soda alone is never good in a
+cake where there is shortening, unless some substance containing acid
+is used along with it. Molasses is one of the substances containing
+acid.
+
+The greatest care and cleanliness must be exercised in all cake
+making; and accuracy in proportioning the materials to be used is
+indispensable. The flour should be thoroughly dried and sifted, and
+lightly stirred in. Always sift flour before measuring, then sift it
+again with the baking powder to insure a thorough blending.
+
+Good cakes never can be made with indifferent materials. Eggs are
+used both as an aerating agent and as one of the “wetting” materials.
+It is not economy to buy cheap eggs, for such eggs are small, weak,
+colorless, and often very stale. Eggs should be well beaten, yolks and
+whites separately, unless other directions are given. The yolks must be
+beaten to a thick cream and the whites until they are a solid froth.
+Sugar tends to improve the texture of cakes, and when cheap cakes are
+made, plenty should be used, provided that the cake is not made too
+sweet. It should be dissolved before being added to the fat and the
+flour.
+
+For best cakes, and all that are required of a light color,
+fine-grained sugar should be used. With coarse-grained sugar there is
+danger of producing specks which show on the cakes after baking, unless
+they have been made by the method of beating up the eggs and sugar
+together with a beater over hot water. This method will dissolve the
+grains of sugar.
+
+Always buy the best fruits for cake making, as they are sweetest and
+cleanest. Currants and sultana raisins for cakes should not be too
+large, but of medium size, sweet and fleshy. Cheap dry sultanas should
+not be used. Though there is no need to wash sultanas, yet if the fruit
+is inclined to be very dry, it will be better to do so than to put
+them in to spoil the appearance and the flavor of the cake. Currants
+always should be washed, cleaned, and dried before using. Orange,
+lemon, and citron peel should be of good color and flavor. They should
+not be added to cake mixture in chunks, as often is done, but should be
+in long shredded pieces. Large pieces of peel are sometimes the cause
+of a cake cutting badly. In making fruit cakes add the fruit before the
+flour, as this will prevent it falling to the bottom.
+
+If a cake cracks open while baking, the recipe contains too much flour.
+There are two kinds of thick crusts which some cakes have. The first of
+these is caused by the cake being overbaked in a very hot oven. Where
+this is so, the cake, if a very rich one, has a huge crack in the top
+caused by the heat of the oven forming a crust before the inside has
+finished aerating; then as the interior air or gas expands, it cracks
+the crust to escape. This crack spoils the appearance of the cake, and
+when cut it generally will be found to be close and heavy in texture.
+To guard against this it is necessary to bake them at a suitable
+temperature, noting that the richer the cake the longer the fruit takes
+to bake.
+
+The second kind of thick crust referred to may only be on top of the
+cake, and in this case may be caused by an excess of fat and sugar
+being mixed together, or otherwise insufficient flour. In this case
+the mixture will not bake, but only forms a kind of syrup in the oven,
+and the cake sinks in the center. A cake made under such conditions
+would have a thick shiny crust, and be liable to crumble when touched.
+The inside of the cake would be heavy, having more the appearance of
+pudding than cake.
+
+Successful cake making means constant care. In recipes in which milk
+is used as one ingredient, either sweet or buttermilk may be used but
+not a mixture of both. Buttermilk makes a light, spongy cake, and sweet
+milk makes a cake which cuts like pound cake. _In creaming shortening
+and sugar, when the shortening is too hard to blend easily warm the
+bowl slightly, but do not heat the shortening, as this will change both
+the flavor and texture of the cake._ For small cakes have a quick
+oven, so that they set right through, and the inside is baked by the
+time the outside is browned. For all large cakes have a quick oven
+at first, to raise them nicely and prevent the fruit sinking to the
+bottom. The oven then should be allowed to become slower to fire the
+cakes thoroughly.
+
+Cake must not be hurried. Keep the oven steady though slow, and after
+putting a large cake into it do not open the door for at least twenty
+minutes. During baking, do not open the door unnecessarily, or in fact
+do anything to jar the cake lest the little bubbles formed by the
+action of the baking powder burst, causing the gas to escape and the
+cake to sink. This produces what is known as a “sad” cake, but refers
+probably to the state of mind of the cook. A very light cake put into
+a quick oven rises rapidly round the sides, but leaves a hollow in the
+middle.
+
+If a cake is made too light with eggs or powder and an insufficient
+quantity of flour is added it will drop in the center. Another frequent
+cause is the moving of cakes while in the oven before the mixture has
+set properly. The same defect is produced if the cakes are removed from
+the oven before being baked sufficiently. When a cake batter curdles,
+the texture will not be so even as if the curdling had not taken place.
+Sometimes the mixture will curdle through the eggs being added too
+quickly, or if the shortening contains too much water. This forms a
+syrup with the sugar, and after a certain quantity of eggs have been
+added the batter will slip and slide about, and will not unite with
+the other ingredients. Weak, watery eggs are another cause of this
+happening; and although this may be checked by adding a little flour at
+the right time, yet the cake would be better if it were unnecessary to
+add any flour until all the eggs had been beaten in, that is, if the
+batter had not curdled. Before turning out a cake allow it to remain in
+the tin for a few minutes. It is best to lay it on a wire cake stand,
+or lay it on a sieve; but if you do not possess these, a loosely made
+basket turned upside down will do. If the cake will not turn out of
+the tin easily, rest it on its side, turning it round in a couple of
+minutes and it may loosen, if not, pass a knife round the edge, turn
+the cake over on a clean cloth, and let it stand a few minutes.
+
+Do not place cakes in a cold place or at an open window, or the steam
+will condense and make them heavy. A rich cake improves in flavor and
+becomes softer with keeping (from 2 to 6 weeks, according to quality)
+before cutting. Wrap, when cold, first in a clean towel, then in paper.
+After a week remove the paper and put the cake into a tin wrapped in
+the towel. Small cakes may be baked in tiny molds or tins, or baked in
+a flat sheet, and then cut out into squares, diamonds or rounds. Then
+they can be frosted or coated with cream and decorated with cherries
+or other crystallized fruits. If a real distinction is desired, they
+may be placed in tiny crinkled paper cases, bought by the hundred at a
+trifling cost.
+
+Cake tins should be greased with Crisco and dredged with flour, the
+superfluous flour shaken out, or they can be fitted with paper which
+has been greased with Crisco. When creaming Crisco and sugar, do not
+grudge hard work; at this stage of manufacture the tendency is to give
+insufficient work, with the result that the lightness of the cake is
+impaired.
+
+
+                  Apple Sauce Fruit Cake without Milk
+
+    1 cupful brown sugar
+   1½ cupfuls apple sauce
+   2½ cupfuls flour
+    ½ cupful Crisco
+    1 lb. raisins
+    1 teaspoonful powdered cloves
+    1 teaspoonful powdered cinnamon
+    1 teaspoonful grated nutmeg
+    2 teaspoonfuls baking soda
+    ½ teaspoonful salt
+    3 tablespoonfuls vinegar
+
+Cream Crisco and sugar thoroughly together, add apple sauce, flour,
+raisins, spices, salt, and soda mixed with vinegar. Mix and pour into
+greased and floured cake tin and bake in moderate oven one and a half
+hours.
+
+Sufficient for one cake.
+
+
+                     Black Cake with Prune Filling
+
+   1½ cupfuls sugar
+    ½ teaspoonful salt
+    3 eggs
+    ½ cupful Crisco
+    1 cupful milk
+    ½ teaspoonful baking soda
+    2 cupfuls flour
+    1 teaspoonful baking powder
+    ½ teaspoonful vanilla extract
+    ⅓ cake chocolate
+
+
+                              For Filling
+
+    1 cupful sugar
+    ⅓ cupful boiling water
+    1 white of egg
+    ½ cupful stoned stewed prunes
+    ⅓ cupful blanched chopped almonds
+
+_For cake._ Beat 1 egg in double boiler, add ½ cupful milk, ½ cupful
+sugar and chocolate; mix well and cook until it thickens. Cool and
+set aside. Cream Crisco with remainder of sugar, add salt, eggs well
+beaten, soda mixed with remainder of milk, flour, baking powder and
+vanilla. Mix well and add chocolate paste, and divide into two Criscoed
+and floured layer cake tins. Bake twenty minutes in moderate oven.
+
+_For filling._ Boil sugar and water together without stirring until it
+forms a soft ball when tried in cold water, or 240° F., then pour it
+over the beaten white of egg, beating all the time. Now add chopped
+prunes and almonds and beat well. Put between layers of cake.
+
+Sufficient for one good-sized layer cake.
+
+
+                              Pound Cake
+
+    2 cupfuls sugar
+    2 cupfuls Crisco
+    2 teaspoonfuls salt
+   12 eggs
+    4 cupfuls flour
+    ½ teaspoonful powdered mace
+    3 tablespoonfuls brandy
+
+Cream Crisco and sugar thoroughly together, add yolks of eggs well
+beaten, fold in whites of eggs beaten to a stiff froth, add brandy,
+flour, salt and mace, and mix lightly and quickly. Turn into a papered
+cake pan and bake in a slow oven for one hour and twenty minutes.
+
+Sufficient for one large cake.
+
+
+                          Boiling Water Cake
+
+    1 cupful boiling water
+    1 cupful sugar
+    ½ cupful Crisco
+    1 egg
+    ¼ cupful chopped candied citron peel
+    1 cupful sultana raisins
+   2½ cupfuls flour
+    ½ teaspoonful salt
+    2 teaspoonfuls baking powder
+    ¼ teaspoonful grated nutmeg
+    ½ teaspoonful lemon extract
+
+Put Crisco and sugar into basin, pour boiling water over them; let
+stand till cold, then add egg well beaten, sift in flour, salt, baking
+powder, and nutmeg, add peel, raisins, and lemon extract, and mix well.
+Turn into greased and floured small square tin and bake in moderate
+oven half hour. Cool and cover with boiled frosting.
+
+Sufficient for one small cake.
+
+
+                   Butterless-Milkless-Eggless Cake
+
+    2 cupfuls brown sugar
+    ⅔ cupful Crisco
+    2 cupfuls water
+    2 cupfuls sultana raisins
+    2 cupfuls seeded raisins
+    1 teaspoonful salt
+    2 teaspoonfuls powdered cinnamon
+    1 teaspoonful powdered cloves
+    ½ teaspoonful powdered mace
+    ½ teaspoonful grated nutmeg
+    2 teaspoonfuls baking soda
+    4 cupfuls flour
+    1 teaspoonful baking powder
+   1½ cupfuls chopped nut meats
+    3 tablespoonfuls warm water
+
+Put Crisco into saucepan, add sugar, water, raisins, salt, and spices,
+and boil three minutes. Cool, and when cold add flour, baking powder,
+soda dissolved in warm water and nut meats. Mix and turn into Criscoed
+and floured cake tin and bake in slow oven one and a half hours.
+
+Sufficient for one medium-sized cake.
+
+
+                             Caramel Cake
+
+
+                               For Cake
+
+   1¼ cupfuls sifted sugar
+    2 eggs
+    ½ cupful Crisco
+    1 cupful cold water
+    3 cupfuls flour
+    2 teaspoonfuls baking powder
+    1 teaspoonful vanilla extract
+    ½ cupful granulated sugar
+    ½ teaspoonful salt
+    ¼ cupful boiling water
+
+
+                              For Filling
+
+    1 teaspoonful Crisco
+    1 ounce chocolate
+    1 teaspoonful vanilla extract
+    ½ cupful hot water
+    ½ cupful brown sugar
+    ½ cupful granulated sugar
+    Pinch salt
+
+_For cake._ Put granulated sugar into small pan and melt over fire till
+brown, remove from fire, add boiling water, stir quickly, return to
+stove, and stir until thick syrup; set aside to cool. Beat Crisco and
+sugar to a cream, add eggs well beaten, flour, baking powder, salt,
+vanilla, three tablespoonfuls of the syrup and water. Mix and beat two
+minutes, then divide into two Criscoed and floured layer tins and bake
+in moderate oven twenty minutes.
+
+_For filling._ Melt granulated sugar in small pan and stir until it
+becomes a light brown syrup, add the water gradually, then brown sugar,
+Crisco, salt, and chocolate, stirring all the time. Cook until it forms
+a soft ball when tried in cold water, or 240° F. Remove from fire, add
+vanilla, beat until creamy, then spread between cakes.
+
+Sufficient for one layer cake.
+
+
+                            Chocolate Cake
+
+
+                               For Cake
+
+    1 cupful sugar
+    ¾ teaspoonful salt
+    ¼ cupful grated chocolate
+    ¾ cupful Crisco
+    5 eggs
+    2 cupfuls flour
+    1 teaspoonful baking powder
+    ½ cupful sultana raisins
+    ½ cupful candied chopped citron peel
+
+
+                        For Chocolate Frosting
+
+    2 tablespoonfuls Crisco
+    2 squares melted bitter chocolate
+    2 cupfuls powdered sugar
+    6 tablespoonfuls coffee
+    ¼ teaspoonful salt
+    ½ teaspoonful vanilla extract
+
+_For cake._ Cream Crisco; add sugar gradually, yolks of eggs well
+beaten, milk, flour, salt, baking powder, grated chocolate, citron, and
+raisins. Mix and beat two minutes, then fold in stiffly beaten whites
+of eggs. Turn into Criscoed and floured tin and bake for one and a
+quarter hours in a moderate oven. When cold cover with frosting.
+
+_For chocolate frosting._ Knead Crisco into sugar. Melt chocolate,
+add coffee, sugar, salt, and Crisco, and stir until thick, then add
+vanilla and put away to cool. When cold spread on cake. This frosting
+may be used any time. It is just as good made one day and used the
+next by adding a little more hot coffee. It is always soft, creamy and
+delicious.
+
+Sufficient for one cake.
+
+
+                          Cocoanut Layer Cake
+
+
+                               For Cake
+
+    1 cupful sugar
+    3 cupfuls flour
+    ½ teaspoonful salt
+    4 eggs
+    ½ cupful Crisco
+    1 cupful milk
+    2 teaspoonfuls vanilla extract
+    3 teaspoonfuls baking powder
+
+
+                              For Filling
+
+    1 teaspoonful Crisco
+    1 cupful sugar
+    1 cupful water
+      Pinch cream of tartar
+    1 teaspoonful vanilla extract
+    1 white of egg
+    ½ cupful chopped cocoanut
+    ¼ teaspoonful salt
+
+_For cake._ Cream Crisco and sugar together, sift the flour, baking
+powder, and salt, and add alternately with the beaten yolks of eggs
+and milk. Beat thoroughly, then add stiffly beaten whites of eggs and
+flavoring and mix gently. Grease layer tins with Crisco, then flour
+them and divide mixture into three portions. Bake in a moderate oven
+twenty minutes.
+
+_For filling._ Boil water and sugar together, add Crisco and cream of
+tartar, and boil until it forms a soft ball when tried in cold water,
+or 240° F. Beat white of egg to stiff froth, add salt, then pour in
+syrup gradually, add vanilla and beat until thick and cold. Spread on
+cake and sprinkle over with cocoanut.
+
+Sufficient for three layers.
+
+
+                           Coffee Layer Cake
+
+
+                               Dark Part
+
+    1 cupful dark brown sugar
+    ⅔ cupful cold strong coffee
+    3 yolks of eggs
+    ½ cupful Crisco
+    1 tablespoonful molasses
+    ¼ cupful raisins
+    2 cupfuls flour
+    2 teaspoonfuls baking powder
+    ½ teaspoonful powdered cinnamon
+    ½ teaspoonful powdered cloves
+    ½ teaspoonful grated nutmeg
+    ½ teaspoonful salt
+
+
+                              White Part
+
+    ½ cupful Crisco
+    1 cupful granulated sugar
+    3 whites of eggs
+    ⅔ cupful milk
+    2 cupfuls flour
+    2 teaspoonfuls baking powder
+    1 teaspoonful vanilla extract
+    ½ teaspoonful salt
+
+_For dark part._ Cream Crisco and sugar, add yolks well beaten, coffee,
+molasses, flour, salt, baking powder, spices and raisins. Mix and
+divide into two Criscoed and floured layer tins and bake in moderately
+hot oven twenty minutes.
+
+_For white part._ Cream Crisco and sugar, add milk, vanilla, flour,
+salt, baking powder, then fold in stiffly beaten whites of eggs. Bake
+in two layers. Put layers together and ice with following frosting.
+
+Put 2 cupfuls dark brown sugar and ¾ cupful water into saucepan, add
+1 tablespoonful Crisco and 1 teaspoonful vanilla extract. Boil till
+mixture forms soft ball when tried in cold water, or 240° F., remove
+from stove, beat till it begins to cream, then add 1 cupful chopped
+raisins. Spread on cake and allow to dry.
+
+Sufficient for one large layer cake.
+
+
+                              Cream Puffs
+
+    1 cupful water
+    1 cupful flour
+    5 tablespoonfuls Crisco
+    4 eggs
+    ¼ teaspoonful salt
+
+Put Crisco into small saucepan, add water, bring to boiling point,
+add quickly flour and salt, stir well with wooden spoon until mixture
+leaves sides of pan, remove pan from fire, allow mixture to become
+cool, but not cold, add eggs, one at a time, and beat each one
+thoroughly in. Set in cool place one hour. Put mixture into forcing
+bag with tube and force it on to a tin greased with Crisco into small
+rounds; bake in hot oven forty minutes. When cold split them open on
+one side and fill with whipped cream sweetened and flavored to taste.
+
+To make eclairs with this mixture press it on to tins in strips three
+and a half inches long, and a little distance apart. Brush over tops
+with beaten egg and bake in moderate oven thirty minutes. Cut open one
+side, then fill and dip top into chocolate icing.
+
+Sufficient for fifteen cream puffs.
+
+
+                           Cream Puff Balls
+
+    1 cupful flour
+    ½ cupful Crisco
+    ½ cupful water
+    4 eggs
+    ½ teaspoonful salt
+
+Put Crisco and water into small saucepan, bring to boil, add quickly
+flour and salt, stir well with wooden spoon until mixture leaves sides
+of pan, remove from fire, allow to cool, but not become cold, add eggs,
+beating each one thoroughly in. Turn mixture on to well Criscoed plate
+and divide into small puffs or cakes. Put on Criscoed tins and bake a
+golden brown in hot oven, thirty minutes. These puffs may be filled
+with preserves, custard, or savory mixtures.
+
+Sufficient for thirty puffs.
+
+
+                           Crisco Fruit Cake
+
+    1½ cupfuls Crisco
+    2 cupfuls sugar
+    4 cupfuls flour
+    6 eggs
+    1 wineglassful brandy
+    ½ lb. blanched and chopped almonds
+    ½ lb. English walnut meats (broken in small pieces)
+    ½ lb. stoned and chopped dates
+    1 lb. currants
+    1 lb. seeded raisins
+    1 lb. glace cherries
+    1 teaspoonful baking soda
+    1 teaspoonful salt
+    ½ cupful New Orleans molasses
+    ½ cupful cold black coffee
+    1 teaspoonful grated nutmeg
+    2 teaspoonfuls powdered cinnamon
+    1 teaspoonful powdered cloves
+
+Cream Crisco and sugar together, add eggs well beaten, beat five
+minutes, then add coffee, soda mixed with molasses, brandy, flour
+sifted with salt and spices. Now add raisins, currants, dates,
+cherries cut in halves, and nuts. Mix carefully and turn into Criscoed
+and papered tin and bake in moderate oven two and a half hours. Brandy
+may be omitted.
+
+Sufficient for one large cake.
+
+
+                           Devils Food Cake
+
+   1½ cupfuls sugar
+   1½ cupfuls milk
+    ½ cake chocolate
+    2 teaspoonfuls vanilla extract
+    2 eggs
+    2 cupfuls flour
+    ½ cupful Crisco
+    1 teaspoonful baking soda
+    3 tablespoonfuls boiling water
+      Boiled frosting
+    ½ teaspoonful salt
+
+Put ½ cupful of sugar into small saucepan, add chocolate and 1 cupful
+milk. Put on stove and stir till it boils five minutes, stirring now
+and then. Remove from fire, add vanilla and set aside to cool. Beat
+Crisco and remainder of sugar to light cream, then add eggs well
+beaten and beat two minutes. Now add remainder of milk, soda dissolved
+in boiling water, flour, salt, and chocolate mixture. Mix carefully
+and divide into two large greased and floured layer tins and bake in
+moderate oven twenty-five minutes. Turn to cool and put together with
+boiled frosting.
+
+Sufficient for two large layers.
+
+
+                            Peach Shortcake
+
+    2 cupfuls sugar
+    1 cupful milk
+    5 eggs
+    3 cupfuls flour
+    ¾ cupful Crisco
+    1 teaspoonful baking powder
+    ½ teaspoonful salt
+    1 teaspoonful almond extract
+      Quartered peaches
+
+Cream Crisco and sugar together, then add milk, eggs one by one, always
+beating well between each one, flour sifted with baking powder and
+salt, then add extract. Mix and divide into two layer tins that have
+been greased with Crisco and bake twenty minutes in moderate oven. Turn
+out and spread with butter. Put together with quartered and sweetened
+peaches and pile some peaches on top.
+
+Sufficient for one cake.
+
+
+                         Strawberry Shortcake
+
+    3 cupfuls flour
+    ½ cupful Crisco
+    ½ teaspoonful salt
+    3 teaspoonfuls baking powder
+    1 egg
+    2 tablespoonfuls sugar
+    1 cupful milk
+   1½ pints strawberries
+    1 cupful whipped cream
+
+Sift the flour with the baking powder, salt and sugar, then cut in the
+Crisco with a knife, add egg well beaten, and milk. The dough should be
+a soft one. Roll in two layers, spread in two Criscoed pans and bake
+in a hot oven until a light brown color. Mash and sweeten one cupful
+of the strawberries, put on one layer, then place second layer on top.
+Sweeten remainder of strawberries, spread on top layer, and cover with
+the whipped cream. Decorate with whole ripe strawberries.
+
+
+                               Fig Cake
+
+    1 cupful sugar
+    3 eggs
+    1 cupful milk
+    2 teaspoonfuls powdered cinnamon
+    3 cupfuls flour
+    ½ cupful Crisco
+    3 teaspoonfuls baking powder
+    ½ teaspoonful salt
+    1 teaspoonful vanilla extract
+    ½ teaspoonful grated nutmeg
+    1 cupful shredded figs
+
+Wash and dry figs then shred them. Cream Crisco and sugar together, add
+eggs well beaten, and beat five minutes. Sift dry ingredients, and add
+to first mixture alternately with milk. Add figs and flavorings and
+turn into Criscoed and floured cake tin. Bake one hour in moderate oven.
+
+Sufficient for one small cake.
+
+
+                             Gennoise Cake
+
+    ¾ cupful flour
+    6 tablespoonfuls sugar
+    6 tablespoonfuls melted Crisco
+    4 eggs
+    1 teaspoonful baking powder
+    ½ teaspoonful almond extract
+      Boiled frosting
+      Preserved cherries or cocoanut
+    ¼ teaspoonful salt
+
+Break eggs into bowl, add sugar and beat for ten minutes over a pan
+of boiling water. Remove from water and beat till mixture is thick
+and cold; remove beater, sift in flour, salt, and baking powder; mix
+carefully, add melted Crisco and almond extract. Turn at once into
+small square greased and papered tin and bake in a moderate oven twenty
+minutes. Turn out and remove paper. Cool and cut in eight square
+pieces. Cover with boiled frosting and decorate with cherries or
+cocoanut.
+
+Sufficient for eight small cakes.
+
+
+                              Gingerbread
+
+    ½ cupful sugar
+    1 egg
+    ½ cupful molasses
+    ½ cupful milk
+   1⅓ cupfuls flour
+    ¼ cupful Crisco
+    1 teaspoonful salt
+    2 teaspoonfuls powdered ginger
+    1 teaspoonful powdered cinnamon
+    ½ teaspoonful powdered cloves
+    ½ teaspoonful baking soda or 2 teaspoonfuls baking powder
+
+
+                                 Sauce
+
+    1 teaspoonful Crisco
+    1 cupful (½ lb.) maple sugar
+    1 tablespoonful flour
+    1 egg
+    1 cupful boiling water
+
+_For cake._ Cream Crisco and sugar together, add egg well beaten,
+molasses, milk, soda, flour, salt, and spices. Mix and turn into
+Criscoed tin and bake in moderate oven forty minutes.
+
+_For sauce._ Dissolve maple sugar in boiling water. Rub together
+Crisco and flour. Add gradually boiling syrup; and lastly the beaten
+egg. Then return to fire and stir briskly until thickened.
+
+Sufficient for one small gingerbread.
+
+
+                          Golden Orange Cake
+
+    2 cupfuls sugar
+    1 teaspoonful salt
+    1 teaspoonful orange extract
+    1 cupful milk
+    5 eggs or yolks of 10 eggs
+    4 cupfuls flour
+    1 cupful Crisco
+    4 teaspoonfuls baking powder
+      Orange icing
+
+_For cake._ Cream Crisco and sugar together, add salt, eggs well
+beaten, orange extract, and flour and baking powder alternately with
+milk. Mix carefully and turn into Criscoed and floured cake tin and
+bake in moderate oven about one hour. This mixture may be baked in
+layers.
+
+_For icing._ Boil 1 cupful water with 2 cupfuls sugar till it forms
+soft ball when tried in cold water, or 240° F., then pour over well
+beaten yolks of four eggs, beat until smooth and thick, add 1½
+teaspoonfuls orange extract and spread at once on cake.
+
+Sufficient for one large cake.
+
+
+                               Gold Cake
+
+                          (_Kate B. Vaughn_)
+
+    ¾ cupful sugar
+    5 tablespoonfuls Crisco
+    ½ cupful milk
+    4 yolks of eggs
+   1½ cupfuls flour
+    ½ teaspoonful salt
+    3 teaspoonfuls baking powder
+    ½ teaspoonful lemon extract
+
+Cream Crisco and sugar together. Beat egg yolks very light and add
+to creamed mixture. Add dry ingredients, milk, and lemon extract and
+mix well. Turn into a small Criscoed and floured cake tin and bake in
+moderate oven forty-five minutes.
+
+Sufficient for one small cake.
+
+
+                             Hurry Up Cake
+
+    ¾ cupful sugar
+   1½ cupfuls flour
+    4 tablespoonfuls Crisco
+    ½ teaspoonful almond extract
+    ½ teaspoonful lemon extract
+    2 whites of eggs
+    ¼ teaspoonful salt
+    2 teaspoonfuls baking powder
+      Milk
+
+Sift flour, baking powder, salt and sugar into bowl. Put whites of eggs
+into measuring cup, add Crisco, and fill cup with milk. Add to dry
+mixture with extracts and beat vigorously six minutes. Pour into small
+Criscoed and floured cake tin and bake in moderate oven forty-five
+minutes. Cake may be frosted if liked.
+
+Sufficient for one small cake.
+
+
+                          Crisco Sponge Cake
+
+    3 eggs
+    1 cupful sugar
+    ½ cupful Crisco
+    ½ teaspoonful salt
+   1¼ cupfuls flour
+    2 teaspoonfuls baking powder
+    ½ teaspoonful orange extract
+    ½ cupful cold water
+
+Cream Crisco; add salt, yolks of eggs well beaten, and sugar, and beat
+for five minutes, add orange extract and cold water. Beat up whites of
+eggs to a stiff froth and add alternately with the flour sifted with
+the baking powder. Divide into Criscoed and floured gem pans and bake
+in a moderate oven for fifteen minutes.
+
+Sufficient for twelve cakes.
+
+
+                               Sand Cake
+
+    1 cupful Crisco
+    1 cupful sugar
+    1 teaspoonful salt
+    5 eggs
+    ½ lb. cornstarch
+    1 teaspoonful lemon extract
+
+Cream the Crisco and salt, add sugar by tablespoonfuls, beating all
+the time, then add the yolks of the eggs each one separately, then add
+the cornstarch by tablespoonfuls, lemon extract and lastly whites of
+eggs beaten to a stiff froth. Turn into a papered cake tin and bake in
+moderate oven for three-quarters of an hour. Sufficient for one cake.
+
+
+                          Lady Baltimore Cake
+
+                             (White Cake)
+
+    1 cupful sugar
+    ¾ cupful Crisco
+    ½ cupful cold water
+    1 teaspoonful vanilla extract
+   2½ cupfuls flour
+   2½ teaspoonfuls baking powder
+    ½ teaspoonful salt
+    6 whites of eggs
+
+
+                            For the Filling
+
+    1 cupful sugar
+    ½ cupful boiling water
+    2 whites of eggs
+    1 teaspoonful vanilla extract
+      Pinch cream of tartar
+    ½ cupful chopped candied cherries
+    ½ cupful chopped candied pineapple
+
+_For cake._ Cream Crisco and sugar together. Sift together three times
+dry ingredients and add alternately with water. Add vanilla, beat
+mixture well then fold in stiffly beaten whites of eggs. Divide into
+two Criscoed and floured layer cake tins and bake in moderate oven
+twenty-five minutes.
+
+_For filling._ Put sugar and water into saucepan, stir till boiling,
+add cream of tartar, then boil until it forms a soft ball when tried
+in cold water, or 240° F.; pour on to the stiffly beaten whites of
+eggs, pouring in a steady stream and very slowly, adding while beating
+vanilla, cherries and pineapple, beat till thick and divide between and
+on top of cake.
+
+Sufficient for one large layer cake.
+
+
+                           Lemon Layer Cake
+
+
+                               For Cake
+
+    6 tablespoonfuls sugar
+    3 tablespoonfuls Crisco
+    3 eggs
+    ¼ teaspoonful salt
+    1 teaspoonful baking powder
+   12 tablespoonfuls flour
+      Grated rind 1 lemon
+
+
+                           For Lemon Filling
+
+    4 tablespoonfuls Crisco
+    2 lemons
+    ¾ cupful sugar
+    4 yolks of eggs
+    1 white of egg
+    ¼ teaspoonful salt
+
+_For cake._ Put the eggs, sugar, and lemon rind into basin, stand it
+over pan of boiling water, and beat until warm; then remove from hot
+water, and continue beating until mixture is stiff and cold; then add
+flour mixed with baking powder and salt, and pass through sieve, add
+Crisco melted but cool, taking care to stir very gently, but on no
+account beat it. Divide mixture into two small Criscoed and floured
+layer cake tins, and bake ten minutes in moderately hot oven. Turn out
+and cool, then put together with lemon filling.
+
+_For filling._ Beat up eggs in saucepan, add Crisco, salt, grated rinds
+and strained lemon juice. Stir with wooden spoon over gentle heat until
+mixture just comes to boiling point. When cold use.
+
+Sufficient for one layer cake.
+
+
+                          Lord Baltimore Cake
+
+    1 cupful sugar
+    ¾ cupful Crisco
+    ½ cupful cold water
+    1 teaspoonful vanilla extract
+   2½ cupfuls flour
+   2½ teaspoonfuls baking powder
+    ½ teaspoonful salt
+    6 yolks of eggs
+
+
+                          Filling or Frosting
+
+    1 cupful sugar
+    ½ cupful boiling water
+    2 whites of eggs
+      Pinch cream of tartar
+    1 teaspoonful vanilla extract
+    ½ cupful chopped raisins
+    ½ cupful chopped nut meats
+    5 chopped figs
+
+_For cake._ Cream Crisco and sugar together. Sift together three
+times dry ingredients and add alternately with water. Add vanilla,
+beat mixture well, then fold in beaten yolks of eggs. Divide into
+two Criscoed and floured layer cake tins and bake in moderate oven
+twenty-five minutes.
+
+_For filling._ Put sugar and water into saucepan, stir till boiling,
+add cream of tartar, then boil until it forms soft ball when tried
+in cold water, or 240° F.; pour on to stiffly beaten whites of eggs,
+pouring in steady stream and very slowly, adding while beating vanilla,
+raisins, nuts, and figs, beat until thick and divide between and on top
+of cake.
+
+Sufficient for one large layer cake.
+
+
+                              Lunch Cakes
+
+    1 scant cupful sugar
+    6 tablespoonfuls Crisco
+    1 cupful milk
+    2 eggs
+    2 cupfuls flour
+    3 teaspoonfuls baking powder
+    1 teaspoonful salt
+    1 teaspoonful vanilla extract
+
+Cream Crisco and sugar together, then add well beaten eggs. Sift dry
+ingredients, and add to first mixture alternately with milk. Divide
+into Criscoed and floured gem pans and bake in moderately hot oven
+fifteen minutes.
+
+Sufficient for fifteen cakes.
+
+
+                              Jelly Roll
+
+    4 eggs
+    1 cupful sugar
+    2 tablespoonfuls melted Crisco
+    2 cupfuls flour
+    1 teaspoonful baking powder
+    ¼ teaspoonful salt
+    4 tablespoonfuls milk
+      Jelly or preserves
+    1 teaspoonful lemon extract
+
+Beat eggs and sugar together twenty minutes, remove beater, sift in
+flour, salt, and baking powder, add milk, extract, and melted Crisco.
+Grease large flat tin with Crisco, dust over with flour, pour in
+mixture and spread out evenly. Bake twelve minutes in moderately hot
+oven. Turn out on sugared paper, spread quickly with jelly or preserve
+and roll up at once. The cake will crack if spreading and rolling are
+not quickly done. Sliced jelly roll is delicious with custard.
+
+Sufficient for one jelly roll.
+
+
+                              Marble Cake
+
+    2 cupfuls sugar
+    1 cupful Crisco
+   3½ cupfuls flour
+    4 eggs
+    1 cupful milk
+    3 teaspoonfuls baking powder
+    2 tablespoonfuls molasses
+    2 tablespoonfuls melted chocolate
+    1 teaspoonful powdered cinnamon
+    ½ teaspoonful grated nutmeg
+    ½ teaspoonful powdered allspice
+    1 teaspoonful salt
+
+Cream Crisco, add gradually the sugar, yolks of eggs beaten until
+thick, flour, salt, baking powder, milk, and egg whites beaten to stiff
+froth. Mix carefully and to one-third the mixture add spices, molasses,
+and melted chocolate. Drop in Criscoed cake pan alternately a spoonful
+of each mixture, and draw spoon through once or twice to make colors
+lie in lines. Bake in moderately hot oven one hour.
+
+Sufficient for one medium-sized cake.
+
+
+                            Marmalade Cake
+
+    ½ cupful sugar
+    ½ cupful Crisco
+    1 cupful marmalade
+   1½ teaspoonfuls baking powder
+    ½ teaspoonful salt
+    1 egg
+    2 cupfuls flour
+    ½ teaspoonful powdered ginger
+
+Sift salt, flour, and baking powder into basin, rub in Crisco with
+finger tips, add ginger and egg well beaten. Knead lightly to smooth
+paste and divide into two pieces. Roll out pieces and line Criscoed
+dinner plate with one of them. Spread over with marmalade, cover with
+remaining piece of paste, pinch neatly round the edges and bake in
+moderate oven half an hour. Cut like pie and serve hot or cold.
+
+Sufficient for eight pieces.
+
+
+                        Old Fashioned Seed Cake
+
+    2 cupfuls sugar
+   1½ cupfuls Crisco
+    4 cupfuls flour
+    1 teaspoonful salt
+    2 tablespoonfuls carraway seeds
+   12 eggs
+
+Cream Crisco and sugar thoroughly together, then drop in eggs one by
+one, beating each one in well before next is added, sift in flour and
+salt, add carraway seeds. Turn into Criscoed and papered loaf tin and
+bake in moderately hot oven one and a half hours.
+
+Sufficient for one large cake.
+
+
+                        Almond and Citron Cake
+
+    1 cupful sugar
+    1 cupful Crisco
+    5 eggs
+    ½ lb. blanched chopped almonds
+    ¼ lb. shredded candied citron peel
+    2 cupfuls flour
+    1 teaspoonful baking powder
+    ½ wineglass brandy
+    ¼ teaspoonful powdered mace
+    1 teaspoonful salt
+
+Cream Crisco and sugar thoroughly together, beat in yolks of eggs one
+by one, add almonds, citron, brandy, mace, flour, baking powder, salt,
+mix well and fold in whites of eggs beaten to a stiff froth. Turn into
+a papered cake pan and bake in a moderate oven for one hour. Cover with
+boiled frosting if liked.
+
+Sufficient for one large cake.
+
+
+                             Walnut Cakes
+
+
+                               For Cakes
+
+    1 cupful sugar
+    ½ cupful Crisco
+    1 cupful milk or water
+    ½ teaspoonful salt
+    2 cupfuls flour
+    2 teaspoonfuls baking powder
+    1 whole egg and 2 yolks of eggs
+    1 cupful chopped walnut meats
+    1 teaspoonful vanilla extract
+
+
+                             For Frosting
+
+    1 cupful sugar
+    1 cupful water
+    2 whites of eggs
+      Pinch cream of tartar
+    1 teaspoonful lemon juice
+    1 teaspoonful vanilla extract
+
+_For cakes._ Cream Crisco and sugar thoroughly together, add eggs well
+beaten, salt, vanilla, milk or water, baking powder, flour, and nuts.
+Mix well and divide into Criscoed and floured gem pans and bake ten
+minutes in moderate oven. When cold cover with boiled frosting.
+
+_For frosting._ Dissolve sugar and water over fire in a saucepan, add
+cream of tartar and boil until it forms a soft ball when tried in cold
+water, or 240° F. Pour on to the beaten whites of eggs, pouring in a
+steady stream and very slowly, adding, while beating, lemon juice, and
+vanilla; beat until thick, and use.
+
+Sufficient for fifteen cakes.
+
+
+                            Rose Leaf Cakes
+
+    1 cupful rose leaves
+    3 cupfuls flour
+    1 cupful sugar
+    ½ cupful Crisco
+    3 eggs
+    1 cupful milk
+    2 teaspoonfuls baking powder
+    1 lemon
+    ½ teaspoonful salt
+
+Cream Crisco and sugar thoroughly together, then add eggs well beaten,
+flour, baking powder, salt, milk, grated rind and 1 tablespoonful lemon
+juice, and fresh rose leaves. Divide into Criscoed and floured gem pans
+and bake in moderate oven from twelve to fifteen minutes.
+
+Sufficient for thirty-five cakes.
+
+
+                           Scotch Shortbread
+
+    4 cupfuls flour
+    ¾ cupful sugar
+    1 cupful Crisco
+    1 large egg
+    1 teaspoonful salt
+
+Sift flour and salt on to baking board. Cream Crisco, sugar and egg in
+basin and when thoroughly beaten turn out on board and very gradually
+knead in flour. Make into two smooth rounds, pinch them round the
+edges, prick over top with fork, lay on papered tin and bake in
+moderate oven thirty-five minutes. Leave on tin until cold.
+
+Sufficient for two round cakes.
+
+
+                            Silver Nut Cake
+
+    1 cupful sugar
+    ½ cupful Crisco
+    4 whites of eggs
+    ½ teaspoonful vanilla extract
+    2 cupfuls flour
+    ½ teaspoonful salt
+    3 teaspoonfuls baking powder
+    1 cupful chopped pecans or English walnut meats
+    ½ cupful milk
+
+Cream Crisco and sugar. Sift dry ingredients and add to Crisco mixture,
+alternating with the milk; add nuts and vanilla extract. Beat egg
+whites to stiff froth and fold in at last. Turn into Criscoed and
+floured cake tin and bake in moderate oven thirty-five minutes.
+
+Sufficient for one small cake.
+
+
+                              Simnel Cake
+
+    ¾ cupful sugar
+    ¾ cupful Crisco
+    4 eggs
+    2 cupfuls sultana raisins
+    ¼ cupful seeded raisins
+    ½ cupful chopped candied citron peel
+    2 cupfuls flour
+    1 teaspoonful baking powder
+    ½ teaspoonful almond extract
+    ¾ teaspoonful salt
+
+
+                         For Filling and Icing
+
+    ¼ lb. ground almonds
+    2 cupfuls powdered sugar
+    2 eggs
+    1 teaspoonful almond extract
+
+_For cake._ Cream Crisco and sugar together, add eggs well beaten,
+flour, baking powder, salt, almond extract, raisins, and peel. Make
+filling by mixing almonds with powdered sugar, eggs well beaten and
+almond extract. Line Criscoed cake tin with paper and place in half
+of cake mixture, then put in layer of filling, then remaining half of
+cake mixture. Bake in moderate oven. When cake is nearly baked, place
+remaining almond paste on top and finish baking. Cake takes from one
+hour to one and a quarter hours.
+
+Sufficient for medium-sized cake.
+
+
+                          Southern Fruit Cake
+
+    1 cupful sugar
+    1 cupful Crisco
+    1 cupful molasses
+    ½ cupful sour cream
+    3 cupfuls flour
+    1 teaspoonful salt
+    ½ teaspoonful baking soda
+    3 eggs
+    1 teaspoonful powdered cinnamon
+    1 cupful seeded raisins
+    ½ cupful currants
+    ¼ teaspoonful grated nutmeg
+    ½ teaspoonful powdered cloves
+    ½ teaspoonful powdered allspice
+
+Cream Crisco and sugar thoroughly together, then add molasses, cream,
+flour, soda, eggs well beaten, salt, spices, and fruit. Mix well and
+turn into Criscoed and papered cake tin and bake in slow oven one and a
+half hours.
+
+Sufficient for one large cake.
+
+
+                         The Wholesome Parkin
+
+    1 cupful flour
+    ½ cupful melted Crisco
+    2 cupfuls fine oatmeal
+    ¾ cupful molasses
+    3 tablespoonfuls sugar
+    ¼ teaspoonful salt
+    1 egg
+    1 teaspoonful powdered ginger
+    ¼ teaspoonful powdered allspice
+    ½ teaspoonful powdered cinnamon
+    ½ teaspoonful baking soda
+
+Melt Crisco and mix with molasses, then add sugar, egg well beaten,
+salt, soda, spices, flour, and oatmeal. Mix and pour into small square
+Criscoed tin and bake in moderate oven thirty-five minutes. This little
+cake is excellent when a week old.
+
+Sufficient for one small cake.
+
+
+                        Whole Wheat Gingerbread
+
+    4 tablespoonfuls sugar
+    ½ cupful Crisco
+    2 eggs
+    1 teaspoonful baking soda
+    ¼ cupful milk
+    2 cupfuls flour
+    2 cupfuls whole wheat flour
+    ½ cupful seeded raisins
+    ½ teaspoonful salt
+   1½ cupfuls molasses
+    ½ cupful chopped nut meats
+    1 teaspoonful powdered ginger
+    ½ teaspoonful powdered mace
+    1 teaspoonful powdered cinnamon
+    3 tablespoonfuls chopped candied lemon peel
+
+Mix flours, then add peel, raisins, nuts, spices, and salt. Melt
+Crisco, molasses, and sugar, then cool, and add them with eggs well
+beaten, with soda mixed with milk. Mix well and turn into Criscoed and
+floured cake tin. Bake in moderate oven one hour.
+
+Sufficient for one large cake of gingerbread.
+
+
+
+
+  [Illustration: VEGETARIAN DISHES]
+
+
+Even those who are by no means decided vegetarians may be glad to
+pass over a dinner occasionally without meat. It is perhaps not too
+much to say that every housekeeper ought to be able to provide a meal
+without the aid of meat. We do not mean by this simply the cooking of
+vegetables or the preparations of puddings, but the presentation of
+dishes intended to take the place of flesh, such as soups and broths
+made without meat, vegetable stews, lentil fritters and other healthful
+and nutritious dishes. A vegetarian menu is not so simple as it sounds.
+It requires knowledge and discrimination on the housekeeper’s part to
+serve a solid meal without flesh or fowl.
+
+Now that meat is so dear it is the favorable moment to try a vegetable
+diet for a time. One mistake to be avoided in this catering is the
+putting down of too many dishes of a pulpy character--food which is
+soft is excellent with other things, but alone it is neither satisfying
+nor very nourishing, at least to a person of strong digestion. All of
+them should not be white, for instance, and the same rule holds good
+in other things besides color. A nice dish for this kind of diet is a
+vegetable curry, in which all the vegetables are treated like meat and
+turned out crisp; all the vegetables, too, must be fresh and young for
+this method of serving, so that anything like stringiness is absolutely
+impossible.
+
+Crisco is entirely vegetable.
+
+
+                             Bean Cutlets
+
+    2 tablespoonfuls Crisco
+    1 tablespoonful flour
+    ½ cupful bean liquor
+      Salt and pepper to taste
+    2 eggs
+    ¼ lb. dried beans
+      A few cooked mixed vegetables
+      Breadcrumbs
+
+  [Illustration]
+
+Soak beans in water twenty-four hours, then boil for several hours till
+quite tender, drain them, preserving liquor, chop them very fine;
+blend Crisco with flour in saucepan over fire, add bean liquor, beans,
+salt and pepper, and yolks of eggs; turn out on to a dish and set aside
+till cold. Then cut out with cutlet-cutter or shape with knife; dip in
+beaten whites of the eggs, then in fine breadcrumbs, repeat a second
+time, and fry in hot Crisco. Serve on hot platter decorated with a few
+hot cooked mixed vegetables. Sufficient for eight cutlets.
+
+
+                           Devilled Bananas
+
+    2 tablespoonfuls Crisco
+    ½ teaspoonful salt
+    8 bananas
+    1 teaspoonful chopped pickles
+      Few grains red pepper, or 1 dessertspoonful chopped chillies
+
+Slice bananas, mix with salt, chopped pickles and red pepper or chopped
+chillies and put them into hot Crisco. Cook for four minutes and serve.
+Sufficient for eight bananas.
+
+
+                           Cauliflower Snow
+
+    2 tablespoonfuls melted Crisco
+    2 cauliflowers
+    4 poached eggs
+      Salt and paprika to taste
+      Toasted bread
+
+Boil cauliflowers in salted water till tender, then drain and set near
+fire till quite dry. Remove all green parts and press flower through a
+potato ricer upon a hot dish, on which they are to be served. In no way
+crush the mass as it falls from the ricer. Sprinkle over with melted
+Crisco. Surround dish with poached eggs, each laid upon square of
+toasted buttered bread. Dust each egg with salt and a little paprika.
+Serve very hot.
+
+
+                             Craigie Toast
+
+    3 tablespoonfuls Crisco
+    4 eggs
+    4 tomatoes
+      Salt and pepper to taste
+    ½ cupful milk
+      Toast
+    1 teaspoonful chopped gherkin or capers
+
+Skin, seed and chop tomatoes, add eggs well beaten, gherkin, milk, salt
+and pepper. Melt Crisco, add other ingredients and stir over fire till
+thoroughly hot. Serve at once on toast. The mixture may also be baked
+in oven twenty minutes and then garnished with small pieces of toast.
+Sufficient for four pieces of toast.
+
+
+                       Excellent Lemon Mincemeat
+
+    ½ cupful Crisco
+    2 large lemons
+    4 apples
+    ¼ lb. chopped candied lemon peel
+    1 lb. currants
+   1¾ cupfuls sugar
+    1 teaspoonful powdered cinnamon
+    1 teaspoonful powdered ginger
+    ½ teaspoonful grated nutmeg
+    ½ teaspoonful powdered allspice
+    ¼ teaspoonful powdered cloves
+    1 teaspoonful salt
+    ½ cupful seeded raisins
+    ½ cupful chopped nut meats
+
+Extract juice from lemons and remove pips. Now put lemons into
+saucepan, cover with cold water, and boil until lemon feels quite
+tender. Change water at least twice, drain and pound peel to a paste,
+add apples, cored, peeled and chopped, lemon peel, Crisco, currants,
+raisins, salt, spices, lemon juice, nut meats, and sugar. Put into a
+jar and cover. This mincemeat is excellent for pies and tartlets.
+
+Sufficient for four pies.
+
+
+                             Dominion Tart
+
+
+                              For Pastry
+
+    6 tablespoonfuls Crisco
+    ¾ cupful flour
+    ¾ cupful potato flour
+    1 tablespoonful sugar
+    ½ teaspoonful mixed spices
+    ¼ teaspoonful salt
+    1 teaspoonful lemon juice
+      Cold water
+
+
+                              For Mixture
+
+    3 apples
+    ¾ cupful prunes
+    4 tablespoonfuls sugar
+    ½ lemon
+    ½ cupful water
+    1 tablespoonful cakecrumbs
+
+For mixture, peel, core and slice apples, and wash prunes in lukewarm
+water. Put these into a small saucepan with sugar, grated lemon rind
+and cold water. Stew slowly until apples are soft. Then remove prunes,
+and take out stones. Cut prunes in small pieces and return them to
+apples and cool. For pastry, sift flours, sugar, salt, and spices
+into basin. Add Crisco and cut it into flour with knife until finely
+divided. Then rub together lightly with finger tips until as fine as
+breadcrumbs. While rubbing, keep lifting flour well up in basin so that
+air may mix with it and Crisco is not made too soft. Add lemon juice
+and sufficient water to make stiff paste. Divide into two equal pieces.
+Wet a dinner plate with cold water and leave it wet. Roll out one of
+the pieces rather thinly, and line plate with it. Sprinkle cakecrumbs
+over it, then spread on mixture. Roll out the other piece of pastry for
+a cover. Wet round the edge of the pastry; lay other piece of pastry
+on, and press edges well together. Trim round with knife or scissors,
+and mark neatly round the edges. Brush over top with a little water
+or beaten white of egg. Dredge with sugar, and bake in moderate oven
+forty-five minutes. Serve hot or cold. The tart may be covered with
+boiled frosting.
+
+
+                         Marchette Croquettes
+
+    2 tablespoonfuls Crisco
+    4 tablespoonfuls cooked spinach
+    3 small cooked potatoes
+    1 tablespoonful chopped onion
+      Salt and pepper to taste
+    2 hard-cooked eggs
+    1 raw egg
+      Breadcrumbs
+      Crisco flake pastry
+
+Rub spinach and potatoes through wire sieve; fry onion in Crisco, add
+spinach and potatoes, season with salt and pepper, fry a few minutes,
+then set aside till cold. Roll out pastry, cut out some small rounds,
+then place spoonful of vegetable mixture on half the number of pastry
+rounds, place slice of hard-cooked egg on each, brush round edges with
+beaten egg, press other round on this, dip in egg and breadcrumbs and
+fry in hot Crisco. Serve hot. Sufficient for six croquettes.
+
+
+                        Mixed Vegetable Souffle
+
+    1 tablespoonful Crisco
+    ¼ lb. cooked carrots
+    ½ lb. boiled potatoes
+    ¾ lb. boiled turnips
+    ½ lb. stewed onions
+    1 tablespoonful chopped parsley
+      Salt and pepper to taste
+    3 eggs
+
+Chop onions, add vegetables mashed, then mix well, add Crisco,
+seasonings, and yolks of eggs. Beat up whites of eggs to stiff froth
+and fold them into mixture, then turn it into Criscoed fireproof dish
+and bake thirty minutes in moderate oven.
+
+
+                        Nut and Macaroni Savory
+
+    4 tablespoonfuls melted Crisco
+    ½ lb. chopped Brazil nuts
+    1 cupful boiled macaroni
+   1¾ cupfuls breadcrumbs
+    2 eggs
+    3 cupfuls milk
+    2 tablespoonfuls chopped parsley
+      Salt, pepper, and powdered mace to taste
+      Brown sauce
+
+Cut macaroni into small pieces and put into bowl, add nuts,
+breadcrumbs, seasonings, eggs well beaten, and milk; turn into well
+greased earthenware dish, dot with tiny pieces of Crisco and bake in
+moderate oven forty-five minutes. Serve hot with brown sauce.
+
+
+                       Potato and Nut Croquettes
+
+    2 tablespoonfuls melted Crisco
+    2 cupfuls riced potatoes
+    1 tablespoonful milk
+      Salt, pepper, and red pepper to taste
+      Few drops onion juice
+    1 egg and 1 yolk of egg
+    ⅓ cupful chopped nut meats
+    ¼ cupful cream
+    ¼ cupful breadcrumbs
+
+Mix potatoes with Crisco, milk, yolk of egg, onion juice and
+seasonings, and mix well. Put cream and breadcrumbs into small saucepan
+and stir to thick paste, then cool; now add nuts, salt and pepper to
+taste and half yolk of egg. Inclose some of nut mixture in potato
+mixture, making ingredients into neat croquettes. Beat up remainder of
+egg with tablespoonful of water. Roll croquettes in fine breadcrumbs,
+brush over with egg, and again roll in crumbs. Fry in hot Crisco to
+golden brown, then drain. Crisco should be heated until a crumb of
+bread becomes a golden brown in forty seconds. Serve hot decorated with
+parsley.
+
+Sufficient for eight croquettes.
+
+
+                            Potato Sausage
+
+    ½ cupful Crisco
+    ¼ lb. chopped onions
+    ½ lb. cold boiled mashed potatoes
+    ½ lb. breadcrumbs
+      Salt and pepper to taste
+    2 beaten eggs
+
+Mix all ingredients thoroughly well together with wooden spoon, then
+form into sausages; tie each well in cloth, and boil exactly as a roly-
+
+
+poly. If not to be eaten when newly cooked, put aside, and untie when
+wanted. This sausage is also good if oatmeal is added instead of
+breadcrumbs, or it may be made half oatmeal and half breadcrumbs.
+
+Sufficient for twelve sausages.
+
+
+                            Potatoes Sefton
+
+    1 tablespoonful Crisco
+    3 baked potatoes
+      Salt, pepper, and red pepper to taste
+    1 yolk of egg
+    1 tablespoonful cream
+      Chopped parsley
+      Watercress
+
+Split potatoes in halves lengthways. Scoop out centers, rub them
+through a sieve, add seasonings, melted Crisco, yolk of egg, and cream.
+Beat well till light, then put mixture into forcing bag with tube,
+force into potato cases which should be dried. Heat in moderate oven.
+Sprinkle a little chopped parsley on top and serve decorated with
+watercress.
+
+Sufficient for three potatoes.
+
+
+                           Rice a la Maigre
+
+    4 tablespoonfuls Crisco
+    1 grated shallot
+    ½ cupful boiled rice
+    4 chopped hard-cooked eggs
+    1 tablespoonful white sauce
+    1 raw egg
+    1 cupful thick tomato sauce
+      Salt, pepper, and paprika to taste
+    3 baked tomatoes
+    1 tablespoonful chopped parsley
+
+Fry shallot in Crisco, then add rice, two of the hard-cooked eggs,
+white sauce, raw yolk of egg, and seasonings. Stir over fire till very
+hot, then turn out on to hot dish; pour over tomato sauce, sprinkle
+with parsley and garnish with remainder of eggs, and baked tomatoes.
+
+
+                            Rhubarb Pudding
+
+    4 tablespoonfuls Crisco
+    4 tablespoonfuls sugar
+    2 eggs
+    1 lemon
+    ½ cupful flour
+    1 cupful stewed rhubarb
+    ½ teaspoonful salt
+      Few breadcrumbs
+
+Crisco a pudding dish and dust it over with breadcrumbs. Put layer of
+breadcrumbs at bottom, then spread in rhubarb. Beat Crisco and sugar
+till creamy, beat in yolks of eggs, add grated rind of lemon, sift in
+flour and salt. Spread this mixture over rhubarb and bake in moderate
+oven twenty minutes. Beat up whites of eggs to stiff froth, add one
+tablespoonful of sifted sugar and half teaspoonful lemon juice. Drop in
+spoonfuls on top of pudding and return to oven to brown lightly.
+
+
+                             Spanish Rice
+
+    ½ cupful Crisco
+    ½ cupful grated cheese
+    6 tablespoonfuls rice
+    1 can tomatoes
+    5 small onions
+    1 cupful hot water
+      Salt and red pepper to taste
+    ¼ cupful chopped olives
+
+Wash rice and put it in bowl, add Crisco, seasonings, cheese, hot
+water, tomatoes, olives, and onions cut in small pieces. Turn into a
+Criscoed fireproof dish and bake in moderate oven one hour, or until
+rice is tender.
+
+
+                             Timbale Molds
+
+    1 teaspoonful melted Crisco
+    ¾ cupful flour
+    1 egg
+    ½ teaspoonful salt
+    ½ cupful milk
+
+Sift flour and salt into bowl, add egg well beaten, milk and Crisco.
+Beat five minutes then strain into cup. Have kettle of Crisco on fire
+and heat until cube of bread will become golden brown in sixty seconds.
+Heat timbale iron in hot Crisco, let stand two or three minutes, then
+drain and dip into batter to half inch of top of iron; submerge in
+Crisco and fry until batter is crisp and lightly browned. Remove from
+iron and drain on paper. If batter does not cling to iron, then iron is
+not hot enough. If Crisco sizzles considerably, and batter case spreads
+out and drops from the iron, mold is too hot. If iron is lowered too
+far into batter the case will come over top of iron and be difficult to
+remove. Creamed dishes of all kinds can be served in these cases. Cold
+custards, cooked vegetables, fruits or ices may be also served in the
+cases.
+
+Sufficient for forty cases.
+
+
+                             Vegetable Pie
+
+    ¼ cupful melted Crisco
+    6 potatoes
+    2 carrots
+    1 parsnip
+    ½ head celery
+    1 cupful peas
+    1 cupful sliced beans
+    2 onions
+    4 tomatoes
+      Pepper and salt to taste
+      Sufficient white vegetable stock to cover
+    1 teaspoonful powdered herbs
+
+Peel and slice potatoes and partly boil them. Then prepare parsnip,
+carrots, celery and onions, and cook them for fifteen minutes. Grease
+large fireproof dish and place in all vegetables in layers, with herbs,
+Crisco, salt and pepper to taste. Pour in white stock, cover with layer
+of sliced potatoes and bake in moderate oven for one and a half hours.
+
+Sufficient for one large savory pie.
+
+
+
+
+  [Illustration: EGGS]
+
+
+When there is any doubt as to the freshness of eggs, they may be
+tested in various ways. Quite fresh eggs will sink in a strong brine,
+and as they become stale they remain suspended at different depths
+in the brine, until an absolutely stale egg will float. Successful
+preservation depends in a great measure upon the condition of the egg
+at the time of preserving. Different methods of preserving all aim at
+the same thing, namely, at coating the porous shell with some substance
+which will prevent the air entering and setting up decomposition. See
+page 30.
+
+When used as food, eggs should be cooked at a low temperature--about
+160° F., or if in the shell at about 180° F. The time varies with
+the size of the egg, from two and a half minutes for poaching a
+medium-sized egg to four and a half minutes for boiling a large one. If
+too much cooked, or at too high a temperature, the white becomes tough,
+hard, and to many people, indigestible.
+
+When required for salads, garnishing, etc., the eggs must be boiled
+from ten to twenty minutes, and if the yolks are to be powdered for
+sprinkling, they must be cooked for a longer time, or the centers will
+be somewhat tough and elastic, and useless for the purpose.
+
+  [Illustration]
+
+In beating eggs, a little salt added to the whites helps to bring them
+to a froth more quickly. When frothed whites are to be mixed with
+a heavier or more solid substance, great care must be taken not to
+break down the froth. The object of beating being to mix in air, rough
+handling afterwards would render the beating useless; the mixing must
+therefore be done very carefully. They should be folded or wrapped
+up in the other substance, but the mixing also must be thorough, for
+any pieces of white separated from the rest will toughen and taste
+leathery, besides failing in the special purpose of giving lightness to
+the mixture. After mixing lightly and perfectly all such preparations
+should be cooked at once. The white “speck” always should be removed
+from a broken egg, as it is easily distinguished after cooking, and in
+anything of a liquid nature, such as custards, sauces, etc., it would
+be hard and unpleasant.
+
+
+                             Baked Omelet
+
+    1 tablespoonful melted Crisco
+    4 eggs
+    8 tablespoonfuls milk
+    ½ teaspoonful cornstarch
+    2 tablespoonfuls water
+      Salt and pepper to taste
+
+Beat eggs well, add milk and beat again, add Crisco, seasonings, and
+cornstarch mixed with water. Turn into a Criscoed fireproof dish and
+bake in moderate oven fifteen minutes. Serve hot.
+
+
+                              Creole Eggs
+
+    3 tablespoonfuls Crisco
+    2 tablespoonfuls flour
+    8 hard-cooked eggs
+    2 cupfuls tomato pulp
+      Salt, pepper, and paprika to taste
+    1 small chopped onion
+    1 bay leaf
+    1 blade mace
+    2 cloves
+    2 tablespoonfuls chopped parsley
+      Pinch of powdered thyme
+      Slices of cooked ham
+      Breadcrumbs
+
+Fry onion, pepper, and parsley in Crisco till tender; add cloves,
+thyme, bay leaf, and mace, cook three minutes, then stir in flour,
+and tomato pulp. Let mixture boil stirring all the time then strain.
+Quarter the hard-cooked eggs. Put layer of tomato sauce in Criscoed
+baking dish, then layer of ham, then eggs sprinkled with salt, pepper,
+and paprika, then sauce, ham, and eggs, last layer being sauce. Cover
+with breadcrumbs, dot with Crisco and bake ten minutes in moderate oven.
+
+
+                             Curried Eggs
+
+    2 tablespoonfuls Crisco
+    6 hard-cooked eggs
+    1 small chopped onion
+    1 chopped sour apple
+    2 teaspoonfuls curry powder
+    1 lemon
+    4 chopped butternuts, or 6 chopped almonds
+    3 tablespoonfuls cornstarch
+    2 cupfuls milk
+    ½ teaspoonful salt
+      Croutons
+
+Boil eggs till hard, peel and place in cold water until required. Fry
+onion in Crisco a few minutes, add curry powder, apple, nuts, and
+cornstarch moistened with milk. Simmer fifteen minutes. Stir from time
+to time. If too thick add a little white stock or water. Cut eggs in
+halves, and lay them in the sauce with the salt to get thoroughly hot
+through. Put eggs into deep hot dish, strain sauce over them, garnish
+with croutons and lemon slices.
+
+
+                            Egg Croquettes
+
+    2 tablespoonfuls Crisco
+    2 tablespoonfuls flour
+    ¾ cupful milk
+    6 hard-cooked eggs
+    1 teaspoonful chopped parsley
+    ½ cupful chopped cooked tongue or ham
+      Salt, pepper, and grated nutmeg to taste
+    1 egg
+      Breadcrumbs
+
+Chop eggs and mix them with ham, parsley, and seasonings. Melt Crisco,
+stir in flour, then add the milk and boil three minutes stirring all
+the time. Now add egg mixture and if required add more seasoning. Cool
+mixture then divide it into nine portions and make each into a neat
+croquette; brush over with the egg beaten with a tablespoonful of
+water, roll in breadcrumbs and fry in hot Crisco. Drain and garnish
+with fried parsley. Crisco should be hot enough to brown breadcrumb in
+forty seconds.
+
+Sufficient for nine croquettes.
+
+
+                          Eggs with Cucumber
+
+    1 tablespoonful Crisco
+    3 eggs
+    1 large cucumber
+    ½ cupful stock
+    1 tablespoonful tomato pulp
+      Salt and pepper to taste
+    1 cupful tomato sauce
+
+Peel cucumber, cut off ends and divide rest into two-inch pieces.
+Remove center portion of each with a cutter or small spoon. Place them
+in a Criscoed pan with stock; cover with greased paper and cook in
+oven till just tender. Great care must be taken so as not to break the
+shapes. Break eggs into saucepan, add Crisco and tomato pulp; season
+nicely and stir over fire until creamy and just set. Place cucumbers on
+hot platter and fill cavities with eggs. Cover with thick tomato sauce,
+and serve hot.
+
+Sufficient for five pieces.
+
+
+                          Eggs with Tomatoes
+
+    3 tablespoonfuls Crisco
+    4 even-sized tomatoes
+    8 rounds buttered toast
+    3 eggs
+    2 tablespoonfuls cream
+    1 tablespoonful chopped pimiento
+      Salt and pepper to taste
+      Parsley
+
+Select ripe tomatoes but do not have them too large; remove stems
+and cut each in halves crossways; remove cores and pips, and fry
+lightly in two tablespoonfuls Crisco. Have rounds of buttered toast a
+little larger than tomatoes. Beat eggs in small saucepan, add cream,
+pimientos, rest of Crisco, seasonings, and stir over fire until creamy
+and just setting. Place each half tomato on round of toast, divide egg
+mixture into tomatoes, garnish with parsley and serve hot.
+
+
+                              Savory Eggs
+
+      Crisco
+    6 eggs
+    4 tablespoonfuls chopped cooked chicken, ham or tongue
+    Salt and pepper to taste
+    2 tablespoonfuls chopped parsley
+    6 rounds fried toast
+
+Crisco six small molds. Mix ham, parsley, and seasonings together,
+throw a little into each mold, shake it well round sides; break into
+each mold one egg, taking care not to break yolk, sprinkle with salt
+and pepper, and dot with Crisco. Steam four or five minutes, or until
+set. Turn out on rounds of fried toast and serve at once.
+
+
+
+
+                                CANDIES
+
+  [Illustration]
+
+
+It is well to have a confectioner’s thermometer for candy making,
+so that the syrup may be removed from the fire at exactly the right
+degree. Such thermometers are made of wood, brass, or copper, and the
+degrees on them should mark not less than 350°. A thermometer always
+should be gently lowered into the boiling sugar. When not in use, it
+should be kept hanging on a nail or hook. When required for candy
+making, place thermometer in pitcher of warm water, so that it may rise
+gradually, and return it to the warm water on removing it from the hot
+candy. This dissolves the clinging candy and protects the tube from
+breaking. The wooden thermometer can be used to stir with, and is very
+easy to keep clean.
+
+If there is no thermometer handy it is better to make a list of the
+various stages in sugar boiling, and learn how to test the sugar. First
+there is the “thread” (216° F. to 218° F.) This is reached when, on
+dipping the finger and thumb first into cold water and then into the
+syrup, you can draw them apart, and an unbroken thread is formed, which
+gradually can be drawn wider apart on further testing as the degree of
+boiling is completed.
+
+  [Illustration]
+
+The next is the “pearl” (220° F.) To see if the syrup has reached
+this stage, after the sugar has dissolved let it boil for eight to
+ten minutes, then dip a wooden skewer into the syrup to obtain a drop
+of it. Dip the finger and thumb into cold water, then rub the drop
+of syrup between them; if it feels smooth, the syrup has reached the
+desired stage. The next is the “blow” (230° F.) Dip a spoon into the
+sugar, shake it, and blow through the holes; if sparks of light or
+bubbles be seen, you may be sure of the blow. This is followed by the
+“feather” (235° F.) To test this, dip a spoon into the boiling syrup,
+and when it may be blown easily from the spoon in long shreds it has
+reached the right degree.
+
+Next comes the “ball” (240° F. to 250° F.) Dip the finger and thumb
+first into cold water, and then into the syrup, the latter then can be
+rolled into a soft ball between the finger and thumb. A little longer
+boiling gives the hard ball. This in turn is succeeded by the “crack”
+(290° F. to 300° F.) To test this, drop a little of the syrup into cold
+water; if it then breaks off sharp and crisp it has reached the crack.
+The final stage is the “caramel” (350° F.) which comes very quickly
+after the crack, the syrup becoming first a pale yellow, and then a
+rich golden brown, and finally black or burnt. When it first reaches
+this stage the pan should be removed from the fire, a little lemon
+juice or water added, and then the whole reboiled to the proper stage
+or shade. To prevent granulation, it often is advisable to add a pinch
+of cream of tartar, to the pound of sugar.
+
+
+                            Chocolate Fudge
+
+    1 cupful milk
+      Pinch of salt
+    2 squares (2 ozs.) chocolate
+    2 cupfuls sugar
+    ½ tablespoonful Crisco
+    1 teaspoonful vanilla extract
+
+Put Crisco, milk, sugar, salt, and chocolate into saucepan, and stir
+and boil until it forms a soft ball when tested in cold water, or 240°
+F. Remove from fire, add extract, allow to stand a minute, and beat
+until creamy. Pour into Criscoed tin and mark off into squares.
+
+
+                          Clear Almond Taffy
+
+    4 cupfuls sugar
+    ½ cupful Crisco
+      Pinch cream of tartar
+    1 cupful water
+    2 cupfuls almonds
+    ½ teaspoonful almond extract
+    ¼ teaspoonful salt
+
+Blanch, split, and bake almonds to golden brown. Crisco a tin, and
+sprinkle almonds on it split side down. Dissolve sugar and water
+together in saucepan, add Crisco, salt, and cream of tartar, and boil
+until when tested in cold water it will be brittle, or 300° F. Add
+almond extract and pour over nuts. When firm, cut in squares.
+
+Sufficient for one large pan.
+
+
+                           Cocoanut Caramels
+
+    1 cupful desiccated cocoanut
+    2 tablespoonfuls glucose
+    1 lb. brown sugar
+    ½ cupful Crisco
+    1 cupful milk
+    1 cupful cream
+    1 teaspoonful rose extract
+    1 teaspoonful almond extract
+    ¼ teaspoonful salt
+
+Soak cocoanut in milk for twenty minutes, then put it into a saucepan
+with sugar, glucose, salt, and one-third of the Crisco, add second
+third of Crisco when it forms heavy thread, or registers 230° F., add
+third piece of Crisco, cream and extracts, when it again reaches 230°
+F. When it reaches the hard ball stage or 250° F., turn at once into a
+Criscoed tin. Cut when half cold. When all are cut, wrap each caramel
+in waxed paper.
+
+
+                             Crisco Drops
+
+    ½ cupful golden syrup
+    4 tablespoonfuls Crisco
+    ¼ cupful water
+    ¼ teaspoonful salt
+    ½ teaspoonful vanilla extract
+
+Put Crisco, golden syrup, water, and salt into saucepan and boil until
+it is almost brittle when tested in cold water, or 290° F., then add
+vanilla. Allow to cool down, and then drop on to Criscoed tin.
+
+Sufficient for twenty drops.
+
+
+                              Cream Candy
+
+    ½ cupful water
+    2 cupfuls brown sugar
+    1 tablespoonful Crisco, melted
+    1 teaspoonful orange extract
+    ¼ teaspoonful salt
+
+Dissolve sugar in water in saucepan over fire, and boil until it spins
+a heavy thread, add Crisco and salt and boil until it forms a soft
+ball when tested in cold water, or 240° F. Remove pan from fire, add
+orange extract, allow to stand five minutes, then stir until the syrup
+begins to “grain.” Pour quickly into wet tin. When half cold, mark into
+squares; leave till following day in a cool place; then break up. Keep
+in airtight tins.
+
+Sufficient for twenty small squares.
+
+
+                          Crisco Fruit Fudge
+
+    2 cupfuls sugar
+    1 cupful milk
+    2 tablespoonfuls cocoa
+    2 tablespoonfuls Crisco
+    1 teaspoonful vanilla extract
+    1 teaspoonful lemon extract
+    ½ cupful chopped English walnut meats
+    ½ cupful sultana raisins
+    2 tablespoonfuls cream
+      Pinch of salt
+
+Put Crisco, sugar, cocoa, salt, and milk into saucepan, and stir till
+it boils to 240°, or until it forms a soft ball when tested in cold
+water. Remove from fire, add raisins, cream, nut meats, and extracts,
+and beat mixture until thick and creamy. Put back on stove, and heat,
+stirring constantly until melted, then pour into Criscoed tins. When
+partly cool mark into neat squares.
+
+Sufficient for thirty squares.
+
+
+                             Everton Taffy
+
+    1 gill water
+    2 cupfuls brown sugar
+    4 tablespoonfuls Crisco
+    1 teaspoonful vanilla extract
+      Pinch cream of tartar
+    ¼ teaspoonful salt
+
+Put sugar and water into saucepan; stir occasionally until it boils;
+then add cream of tartar. Put cover on pan and boil five minutes, add
+Crisco and salt and boil until, when tried in cold water it will snap,
+or 300° F. Add vanilla and pour into Criscoed tin. Mark in squares when
+half cold, and break up when quite cold. Wrap in waxed paper.
+
+
+                               Fig Fudge
+
+      Pinch cream of tartar
+    ¼ lb. chopped figs
+    1 lb. brown sugar
+      Pinch salt
+    1 tablespoonful Crisco
+    1 cupful water
+    1 teaspoonful lemon extract
+
+Wash and dry figs, then chop them. Put sugar and water into saucepan,
+and dissolve, add Crisco and cream of tartar, and when it boils, add
+figs, and boil to a soft ball when tried in cold water, or 240° F.,
+stirring all the time. Remove pan from fire, add lemon extract and
+salt, cool five minutes, then stir until it begins to grain, and
+quickly pour into Criscoed tin. When half cold mark in squares.
+
+
+                             Honey Squares
+
+    1 cupful strained honey
+    1 cupful brown sugar
+    1 tablespoonful Crisco
+    ½ cupful cream
+    ¼ teaspoonful salt
+      Pinch cream of tartar
+    1 teaspoonful lemon extract
+
+Put Crisco, salt, honey, cream and sugar into saucepan; stir over slow
+fire until dissolved, then add cream of tartar. Boil until it forms a
+hard ball when tested in cold water, or 252° F. Remove from fire, stir
+in lemon extract, and pour into Criscoed tin. Mark into squares before
+cold. Wrap in waxed paper.
+
+Sufficient for twenty-five squares.
+
+
+                              Maple Candy
+
+    1 cupful maple sugar
+    ½ cupful brown sugar
+    1 tablespoonful Crisco
+    ¼ teaspoonful salt
+    1 teaspoonful vanilla extract
+    1 cupful water
+
+Dissolve sugars in water in saucepan over fire, when boiling add Crisco
+and salt and boil until it hardens when dropped in cold water, or 258°
+F. Remove from fire and add vanilla. Pour into Criscoed tins. When half
+cold mark into squares. Wrap in waxed paper.
+
+
+                            Molasses Candy
+
+    2 cupfuls brown sugar
+    ¼ cupful molasses
+    3 tablespoonfuls Crisco
+    ¼ teaspoonful salt
+    1 gill water
+    1 teaspoonful vanilla extract
+
+Dissolve sugar in water in saucepan over fire, then add Crisco,
+molasses, and salt and boil until when tested in cold water it forms a
+hard ball, or 254° F. Now add vanilla and pour into Criscoed tin. When
+quite cold break into rough pieces.
+
+
+                             Peanut Fudge
+
+    2 cupfuls brown sugar
+    ½ tablespoonful Crisco
+    1 cupful milk
+    ¼ teaspoonful salt
+    1 cupful chopped peanuts
+    1 teaspoonful vanilla extract
+
+Boil milk, sugar, Crisco, and salt until it forms a soft ball when
+tested in cold water, or 240° F. Remove from fire, add nuts and
+vanilla, beat until creamy. Pour into Criscoed tins, and when cool cut
+into cubes.
+
+  [Illustration: _“Now, good digestion wait on appetite and health
+  on both.”_]
+
+
+
+
+                         A Calendar of Dinners
+
+
+                               January 1
+
+                          *_Black Bean Soup_
+                 _Roast Leg of Mutton, Currant Jelly_
+                           _Stewed Tomatoes_
+                        _Baked Sweet Potatoes_
+                           _Macedoine Salad_
+                            _Cheese Straws_
+                             _Fruit Cake_
+                               _Coffee_
+
+*_Black Bean Soup_--2 cups black beans, 3 tablespoons Crisco, 1 onion,
+1 lemon, 2 quarts stock or water, 2 stalks celery, 2 hard-cooked eggs,
+1½ tablespoons flour, 3 cloves, 1 tablespoon Worcestershire sauce,
+salt, pepper, red pepper, and mustard to taste.
+
+Wash beans and soak over night; in morning drain, cover with boiling
+water and boil 30 minutes; drain, throwing away water. Slice onion,
+dice celery, and cook 5 minutes in half of Crisco in soup pot; add
+beans, stock or water, and cloves. Simmer until beans are soft, add
+more water as stock or water boils away. Rub through sieve, add
+remaining Crisco and flour rubbed together, then heat to boiling point,
+add seasonings. Cut lemon in thin slices, removing seeds, and cut eggs
+in thin slices. Put them into a hot soup tureen, and strain soup over
+them.
+
+
+                               January 2
+
+                           _Palestine Soup_
+                   *_Jugged Hare, Red Currant Jelly_
+                          _Brussels Sprouts_
+                             _Potato Puff_
+                            _Endive Salad_
+                           _Cheese Fingers_
+                           _Vanilla Souffle_
+                               _Coffee_
+
+*_Jugged Hare_--1 hare, 1 cup Crisco, 1½ pounds gravy beef, 1 onion, 1
+lemon, 6 cloves, 1 cup port wine, few forcemeat balls, salt, red pepper
+and pepper to taste.
+
+Skin, paunch and wash hare, cut it into pieces, dredge with flour,
+and fry in hot Crisco. Have ready 1½ pints gravy, made from beef, and
+thickened with flour. Put this into jar; add pieces of fried hare,
+onion stuck with cloves, lemon peeled and sliced, and seasonings; cover
+jar tightly, put into saucepan of boiling water, and let it stew until
+hare is quite tender, taking care to keep the water boiling. When
+nearly ready pour in wine, add forcemeat balls, and allow to cook 10
+minutes. Serve with red currant jelly.
+
+For forcemeat balls, mix together in basin, 2 tablespoons Crisco, 4
+tablespoons crumbs, 1 tablespoon chopped parsley, ¼ teaspoon poultry
+seasoning, ½ teaspoon grated lemon rind, seasoning of salt, pepper, red
+pepper, and paprika, and 1 beaten egg, form into small balls, roll in
+flour, and add to hare.
+
+
+                               January 3
+
+                           *_Lobster Bisque_
+                          _Toasted Crackers_
+                               _Olives_
+                               _Celery_
+                               _Pickles_
+                            _Roast Pigeons_
+                           _Sweet Potatoes_
+                            _Fried Hominy_
+                            _Lettuce Salad_
+                            _Cheese Balls_
+                         _Lemon Meringue Pie_
+                               _Coffee_
+
+*_Lobster Bisque_--4 tablespoons flour, 3 tablespoons Crisco, 1
+tablespoon salt, 1 head celery, 2 lobsters, 1 small onion, 6 whole
+white peppers, 4 sprigs parsley, 1 quart milk, white pepper to taste.
+
+Cover lobsters with boiling water, add salt, celery diced, whole
+peppers, parsley and onion. Cook until lobsters’ claws can easily be
+pulled apart; it will probably take 25 minutes. When cool enough to
+handle, cut lobsters down back, remove meat from body and claws. Save
+coral. Put back all tough parts with small claws and shells, and cook
+for 20 minutes in same liquor. Liquor must be considerably reduced. Dry
+coral, rub through sieve. Blend Crisco and flour in saucepan over fire,
+stir in milk, let this come to boil, add 2 cups of strained lobster
+broth. Bring to boiling point, season with salt and pepper, and stir
+in sifted coral enough to give liquid bright pink color. Place lobster
+meat cut in fine pieces in hot tureen, pour hot mixture over and serve
+hot.
+
+
+                               January 4
+
+                             _Lentil Soup_
+                   _Roast Loin of Pork, Apple Sauce_
+                            _Potato Balls_
+                       _Artichokes, a la Creme_
+                            *_Orange Salad_
+                           _Cheese Fingers_
+                          _Pineapple Pudding_
+                               _Coffee_
+
+*_Orange Salad_--1 tablespoon brandy, 1 tablespoon melted Crisco,
+½ teaspoon sugar, 1 teaspoon chopped tarragon, 1 teaspoon chopped
+chervil, and 6 oranges.
+
+Cut peel from oranges, carefully removing all pith, cut out pulpy
+pieces in each of natural divisions so that there is no skin of any
+kind or pips taken out with pieces fruit, sprinkle over these pieces
+tarragon, chervil, melted Crisco, brandy and sugar. This salad should
+be placed on ice if possible 1 hour before serving.
+
+
+                               January 5
+
+                           _Cheese Canapes_
+                            _Julienne Soup_
+                            _Bread Sticks_
+                 *_Roast Stuffed Chicken, Brown Gravy_
+                         _Creamed Cauliflower_
+                          _Potato Croquettes_
+                             _Olive Salad_
+                            _Cheese Relish_
+                         _Pistachio Ice Cream_
+                               _Coffee_
+
+*_Roast Stuffed Chicken_--6 tablespoons breadcrumbs, 2 tablespoons
+Crisco, 2 tablespoons chopped cooked ham, 1 beaten egg, 1 teaspoon
+chopped parsley, 1 chicken, 2 tablespoons milk, seasoning red pepper,
+white pepper, salt, powdered mace and herbs to taste.
+
+Clean and draw chicken. Melt Crisco, add it to crumbs, ham, egg,
+parsley, milk, and seasonings; mix and place in breast of fowl. If
+young chicken leave on feet, which should be scalded and skinned; if an
+older bird, cut off legs half-way to first joint, turn back pinions,
+run skewer through them, catching top part of legs; tie bottom part
+of legs together. Set in hot oven from ¾ to 1¼ hours, according to
+size; baste well with melted Crisco, and about 15 minutes before it is
+finished dredge with flour and brown. To make brown gravy, pour from
+tin fat, sprinkle in 2 teaspoons browned flour, then add 1 cup boiling
+water, containing ½ teaspoon extract beef, salt and pepper; allow this
+to boil 3 minutes, strain over chicken, or serve in sauceboat.
+
+
+                               January 6
+
+                           _Oyster Cocktail_
+                          _Fried Cod Steaks_
+                         _Potatoes au Gratin_
+                          *_Stewed Tomatoes_
+                              _Cold Slaw_
+                            _Cheese Wafers_
+                          _Cocoanut Pudding_
+                               _Coffee_
+
+*_Stewed Tomatoes_--1 can tomatoes, 2 tablespoons Crisco, 1 cup
+breadcrumbs, seasoning salt, pepper and paprika.
+
+Empty tomatoes into double boiler, add breadcrumbs, salt, pepper, and
+paprika, and cook slowly for ½ an hour, stirring from time to time.
+Just before serving add Crisco and stir till melted. While the tomatoes
+will be ready with ½ hour’s cooking, they are improved by cooking 1
+hour, and are better still if warmed again after cooling.
+
+
+                               January 7
+
+                            _Clam Cocktail_
+                  _Boiled Salmon with Parsley Butter_
+              _Roast Duck, Olive Sauce and Fried Hominy_
+                           _Riced Potatoes_
+                             _French Peas_
+                           _Creamed Salsify_
+                          _Celery Mayonnaise_
+                          *_Cheese Ramekins_
+                            _Banbury Tarts_
+                               _Coffee_
+
+*_Cheese Ramekins_--4 tablespoons flour, 3 tablespoons Crisco, ½ cup
+milk, 3 whole eggs, 1 white egg, salt, white pepper, and red pepper to
+taste, and ½ cup grated cheese.
+
+In saucepan, mix Crisco and flour over fire, when smooth stir in milk,
+and cook until thick, add seasonings; mix well. Remove pan from fire,
+add yolks eggs 1 by 1, mix each thoroughly, then mix in cheese, and
+fold in stiffly beaten white egg. Pour into Criscoed ramekins, and bake
+in hot oven 15 minutes. Serve hot.
+
+
+                               January 8
+
+                           _Cherry Cocktail_
+                              _Corn Soup_
+                           _Crisp Crackers_
+                      _Pot Roast with Dumplings_
+                      _Lettuce and Radish Salad_
+                          *_Cheese Biscuits_
+                             _Spice Jelly_
+                               _Coffee_
+
+*_Cheese Biscuits_--4 teaspoons flour, 6 tablespoons grated Parmesan
+cheese, 3 tablespoons Crisco, 1 yolk of egg, 2 teaspoons cold water,
+salt and red pepper to taste.
+
+Mix flour and cheese; add salt and red pepper to taste. Rub in Crisco
+lightly. Mix yolk egg with water; add enough of these to mix flour,
+etc., to stiff paste. Knead till smooth on floured board, then roll out
+and cut into biscuits with small cutter; lay on Criscoed tin and bake
+in quick oven 8 to 10 minutes, or until they are a delicate biscuit
+color. They require to be carefully watched, as they burn easily.
+Parmesan cheese is best, but other dry kinds can be used. The biscuits
+are brittle, so always prepare more than are actually required. They
+rewarm well with care.
+
+
+                               January 9
+
+                           _Vermicelli Soup_
+                      *_Beef Loaf, Tomato Sauce_
+                           _Mashed Potatoes_
+                            _Baked Squash_
+                       _Apple and Celery Salad_
+                            _Cheese Wafers_
+                              _Mince Pie_
+                               _Coffee_
+
+*_Beef Loaf_--2 pounds lean meat, 3 tablespoons Crisco, ¼ pound salt
+pork, 1 cup cracker crumbs, 3 beaten eggs, 1 teaspoon onion juice, 1
+tablespoon lemon juice, 1 cup beef stock, salt and pepper to taste.
+
+Wipe meat, remove all skin and membranes, then put it through meat
+grinder, add Crisco melted, eggs, crumbs, onion juice, lemon juice,
+stock and seasonings. Press into greased pan and cover. Bake 1 hour.
+Baste occasionally during baking with melted Crisco.
+
+
+                              January 10
+
+                        _Cream of Carrot Soup_
+                               _Pickles_
+                               _Celery_
+                               _Olives_
+                     *_Beef Steak and Kidney Pie_
+                           _Baked Potatoes_
+                          _Scalloped Onions_
+                          _Cauliflower Salad_
+                               _Cheese_
+                              _Crackers_
+                             _Lemon Snow_
+                               _Coffee_
+
+*_Beef Steak and Kidney Pie_--2 pounds lean steak, 4 sheep’s
+kidneys, some melted Crisco, salt and pepper to taste, 1 tablespoon
+Worcestershire sauce, and some pie crust.
+
+Cut steak very thinly and dip it in melted Crisco, then in flour
+seasoned with salt and pepper. Roll up pieces of steak and lay them in
+fireproof baking dish. Skin kidneys, cut them in thin slices, leaving
+out fat in middle kidney; dip them also in seasonings and lay them on
+top of meat. Sprinkle in Worcestershire sauce and fill up dish with
+water. Roll pastry rather larger than size required for dish. Wet
+edge of dish and put narrow band of paste round; wet band, place on
+it remainder of paste, which cut to size of dish, then pinch edges,
+and brush over with beaten egg. Make large hole in top and into this
+put ends some leaf-shaped pieces of paste, with an ornament in center;
+brush leaves over with egg and bake in hot oven 1½ hours.
+
+
+                              January 11
+
+                            _Tomato Bisque_
+                           _Pickled Peaches_
+                               _Celery_
+                 *_Roast Rabbit, Currant Jelly Sauce_
+                           _Hominy Squares_
+                           _Riced Potatoes_
+                            _Boiled Onions_
+                           _Cranberry Salad_
+                           _Apricot Tapioca_
+                               _Coffee_
+
+*_Roast Rabbit_--6 tablespoons breadcrumbs, 3 tablespoons chopped
+cooked ham, 3 tablespoons Crisco, 1 tablespoon chopped parsley, 1
+teaspoon grated lemon rind, ½ teaspoon powdered herbs, 3 chopped
+mushrooms, three beaten eggs, 1 rabbit, salt, pepper, and red pepper to
+taste. Beat up eggs, add mushrooms, Crisco, ham, breadcrumbs, parsley,
+and seasonings, and mix well. Wipe rabbit, and season inside with
+pepper, salt, and powdered cloves. Lay forcemeat inside rabbit and sew
+top; skewer head back and legs on each side; roast 1 hour, basting well
+with melted Crisco. Serve hot with currant jelly sauce.
+
+
+                              January 12
+
+                             _Clear Soup_
+                       _Roast Duck, Plum Jelly_
+                           _Mashed Turnips_
+                         *_Potato Croquettes_
+                             _Apple Salad_
+                          _Hot Cheese Wafers_
+                          _Grape Fruit Jelly_
+                               _Coffee_
+
+*_Potato Croquettes_--2 pints mashed potatoes, 2 eggs, 2 tablespoons
+Crisco, 1 tablespoon chopped parsley, salt, pepper, and red pepper to
+taste.
+
+Mash potatoes by rubbing them through wire sieve with back of wooden
+spoon; dissolve Crisco, add it to potatoes with 1 of eggs well beaten
+and seasonings. Mix and divide into 10 or 12 pieces, form them into
+neat croquettes, brush over with remaining beaten egg, toss in
+breadcrumbs, and fry in hot Crisco.
+
+
+                              January 13
+
+                        _Oysters on Half Shell_
+                              _Radishes_
+                            _Pickled Pears_
+                           *_Mutton Cutlets_
+                            _Potato Balls_
+                           _Chestnut Puree_
+                      _Lettuce, French Dressing_
+                      _Pineapple Bavarian Cream_
+                                _Cakes_
+                               _Coffee_
+
+*_Mutton Cutlets_--Slit 1 pound chestnuts, place in hot oven to
+loosen skins, shell and take off inner skin. Place in saucepan with
+gravy to cover and ½ teaspoon salt. Boil until tender, then drain and
+rub through sieve. Chop fine 2 slices ham, add 2 tablespoons Crisco
+with ¼ pound chestnut puree, season with salt, pepper and red pepper.
+Add 1 egg yolk and mix. Trim 8 cutlets, make ¼ cup Crisco hot in frying
+pan, cook cutlets 1 minute on right side only, then arrange them flat
+on dish, cover with another with weight on top, leave until cold.
+Spread puree over cooked side of cutlets, brush with beaten egg and
+cover with breadcrumbs. Fry on both sides, and place in oven 5 minutes.
+Dish in circle on mashed potatoes; fill center with fried potato balls
+and sprinkle with chopped parsley. Serve with gravy.
+
+
+                              January 14
+
+                        _Cream of Cheese Soup_
+                               _Celery_
+                               _Olives_
+                           *_Codfish Balls_
+                           _Baked Potatoes_
+                       _Baked Macaroni and Peas_
+                            _Spinach Salad_
+                            _Cheese Relish_
+                             _Fig Pudding_
+                               _Coffee_
+
+*_Codfish Balls_--2 cupfuls mashed potatoes, 1½ cupfuls shredded
+codfish, 1 egg, 1 tablespoonful Crisco, melted, ⅛ teaspoonful pepper.
+Put codfish in wire strainer, let cold water run through and squeeze
+dry. Mix the hot, unseasoned potatoes with codfish. To this add the
+melted Crisco, beaten egg and pepper. Beat well. Shape in balls and fry
+in deep Crisco until a golden brown color.
+
+
+                              January 15
+
+                           _Vegetable Soup_
+                            _Pickled Beets_
+                               _Celery_
+                               _Olives_
+                     _Sauted Chicken, Brown Gravy_
+                       *_Candied Sweet Potatoes_
+                   _Lettuce and Green Pepper Salad_
+                      _Plum Pudding, Hard Sauce_
+                               _Coffee_
+
+*_Candied Sweet Potatoes_--12 sweet potatoes, 1 cup boiling water,
+brown sugar, ¼ cup Crisco, salt, pepper, and powdered cinnamon. Pare
+and parboil potatoes, cut in halves, boil 10 minutes, drain, lay in
+greased baking dish. Spread with Crisco, sprinkle with brown sugar,
+salt, pepper, and powdered cinnamon, pour in boiling water and cook
+until tender. Baste often with sauce in pan while cooking. The cinnamon
+may be omitted.
+
+
+                              January 16
+
+                          *_Lettuce Cocktail_
+                        _Cream of Spinach Soup_
+                        _Broiled Hamburg Steak_
+                           _Baked Potatoes_
+                          _Brussels Sprouts_
+                           _Pineapple Salad_
+                            _Cheese Balls_
+                            _Urney Pudding_
+                               _Coffee_
+
+*_Lettuce Cocktail_--1 crisp head of lettuce, 4 tablespoons tomato
+catsup, 2 tablespoons Crisco, 2 tablespoons Worcestershire sauce, 4
+hard-cooked eggs, 4 tablespoons vinegar, 3 tablespoons sugar, 4 small
+onions, and salt to taste.
+
+Cut lettuce fine with scissors and shred eggs and onions. Melt Crisco,
+when cool, add tomato catsup, Worcestershire sauce, sugar, vinegar and
+salt. At serving time pour this sauce over lettuce, eggs and onions.
+Serve very cold in cocktail glasses.
+
+
+                              January 17
+
+                           _Prune Cocktail_
+                     *_Brown Fricassee of Chicken_
+                             _Boiled Rice_
+                        _Baking Powder Biscuit_
+                       _Apple and Celery Salad_
+                              _Mince Pie_
+                               _Coffee_
+
+*_Brown Fricassee of Chicken_--Draw, singe, and joint chicken. Put 4
+tablespoons Crisco in saucepan; when brown, put in chicken. Stir until
+every piece is nicely browned, then add 2 tablespoons flour, stir
+again, add 1 pint boiling water or stock, stir until it boils; add
+1 teaspoon of salt. Cover, and let simmer gently until tender, then
+add 1 teaspoon onion juice, and little black pepper. Put neck-piece,
+heart, liver, gizzard, and back pieces in center of dish; put 2 pieces
+of breast on top, second joints on one side of plate, legs crossed on
+other, and wing at each end of plate. Pour sauce over, sprinkle with
+chopped parsley, and serve.
+
+
+                              January 18
+
+                           _Broiled Halibut_
+                       _Maitre d’Hotel Potatoes_
+                        *_Escalloped Tomatoes_
+                      _Lettuce, French Dressing_
+                             _Pumpkin Pie_
+                           _Cheese Squares_
+                               _Coffee_
+
+*_Escalloped Tomatoes_--Drain juice from 1 can tomatoes. Brush baking
+dish over with Crisco, and cover bottom with tomatoes; dot with Crisco,
+dredge with pepper and salt, and sprinkle generously with breadcrumbs;
+arrange another layer of tomatoes, and crumbs, and so proceed until
+dish is filled. Pour over all enough of juice of tomatoes to moisten
+well, and then finish dish with covering of crumbs. Bake 20 minutes in
+moderate oven.
+
+
+                              January 19
+
+                      _Consomme with Vermicelli_
+                       _Grated Parmesan Cheese_
+                    _Fried Oysters, Sauce Tartare_
+                 *_Mushrooms Cooked Under Glass Bells_
+                         _Supreme of Chicken_
+                       _Asparagus, Cream Glacé_
+                             _Orange Ice_
+                               _Coffee_
+
+*_Mushrooms Cooked Under Glass Bells_--Saute ½ pound of peeled
+mushroom caps in 3 tablespoons Crisco, season with salt and paprika,
+add 1 cup of cream, cover and let simmer until reduced a little.
+Arrange mushrooms on round of bread in mushroom dish, pour liquid over,
+cover with glass bell and bake 20 minutes in moderate oven. Send to
+table without removing glass, which confines delicate flavor and aroma
+of mushrooms.
+
+
+                              January 20
+
+                            _Clam Chowder_
+                _Rolled Beefsteak, Peanut Butter Sauce_
+                              _Succotash_
+                            _Boiled Onions_
+                  *_Cream Cheese and Pimiento Salad_
+                            _Baked Custard_
+                            _Lady Fingers_
+                            _Black Coffee_
+
+*_Cream Cheese and Pimiento Salad_--Wash and dry 1 can pimientoes.
+Fill them with creamed cheese. Chill, slice and serve on crisp lettuce
+leaves with following dressing: Mix ½ tablespoon salt, ½ tablespoon
+mustard, ¾ tablespoon sugar, and 1 tablespoon flour, and when
+thoroughly blended, add 2 egg yolks, slightly beaten, 3 tablespoons
+melted Crisco, ¾ cup milk, and ¼ cup vinegar. Cook in double boiler,
+stirring constantly, until mixture thickens. Strain and cool.
+
+
+                              January 21
+
+                       *_Cream of Lettuce Soup_
+                _Roast Shoulder of Mutton, Caper Sauce_
+                           _Mashed Potatoes_
+                            _Baked Squash_
+                            _Celery Salad_
+                            _Cheese Wafers_
+                            _Apple Tapioca_
+                               _Coffee_
+
+*_Cream of Lettuce Soup_--3 cups white stock, 2 heads lettuce,
+2 tablespoons cooked rice, ½ cup cream, ¼ tablespoon onion, finely
+chopped, 1 tablespoon Crisco, yolk 1 egg, nutmeg, salt and pepper to
+taste. Remove outer leaves from lettuce and shred it. Cook onion 5
+minutes in Crisco, add lettuce, rice, and stock. Add cream, yolk egg
+slightly beaten, nutmeg, salt, and pepper to taste.
+
+
+                              January 22
+
+                    _Filleted Anchovies with Lemon_
+                               _Celery_
+                             _Ripe Olives_
+                        _Salted Pistachio Nuts_
+                        _Consomme, a la Royale_
+                          *_Halibut Turbans_
+                      _Roast Goose, Apple Jelly_
+                             _Potato Puff_
+                            _Mashed Turnip_
+                  _Endive and Roquefort Cheese Salad_
+                          _Coupe St. Jacques_
+                               _Coffee_
+
+*_Halibut Turbans_--Have 4 slices halibut cut ½ an inch thick; remove
+skin and bone, thus securing 16 fillets. Dip in melted Crisco; squeeze
+over juice of 1 lemon, little onion juice and sprinkle with salt
+and pepper. Commencing with the widest end, roll each fillet into a
+“turban” and fasten by running through each Criscoed wooden skewer.
+Bake 20 minutes, basting with hot stock, or Crisco melted in hot water.
+Arrange crown shape on serving dish. Fill the center with boiled
+potato-balls, dressed with salt, Crisco, and chopped parsley. Serve
+with Hollandaise sauce.
+
+
+                              January 23
+
+                             _Barley Soup_
+                             _Corned Beef_
+                          *_Ladies’ Cabbage_
+                            _Fried Celery_
+                             _Beet Salad_
+                               _Cheese_
+                              _Crackers_
+                 _Arrowroot Pudding with Stewed Fruit_
+                               _Coffee_
+
+*_Ladies’ Cabbage_--Cut small, hard head cabbage into halves;
+remove core and harder portions, chop remaining part quite fine.
+Throw this into kettle of boiling salted water, boil uncovered for
+30 minutes; drain in colander. Put cabbage back in saucepan, add 2
+tablespoons Crisco, 1 tablespoon flour; dust flour over cabbage; stir
+carefully with wooden spoon, and add ½ pint of milk, ½ teaspoon of
+salt and 1 saltspoon of white pepper. Stand this on back part of stove
+to simmer 10 minutes; send to table.
+
+
+                              January 24
+
+                             _Blue Points_
+                       _Brown Bread Sandwiches_
+                           _Broiled Squabs_
+                          _Potato Croquettes_
+                       *_Cauliflower au Gratin_
+                           _Asparagus Salad_
+                           _Cheese Fingers_
+                            _Spanish Cream_
+                               _Coffee_
+
+*_Cauliflower au Gratin_--Boil 1 large cauliflower, drain it,
+and break sprigs apart. Arrange in layers in Criscoed baking dish,
+sprinkling each layer with cheese, seasoning it with pepper and salt,
+and little melted Crisco. When dish is filled pour on 1 cup white
+sauce, sprinkle top with crumbs and cheese, and let bake 15 minutes to
+brown.
+
+
+                              January 25
+
+                   _Sardines on Toast, Caper Sauce_
+                              *_Risotto_
+                                _Peas_
+                        _Fried Canned Tomatoes_
+                    _Lettuce and Hard-Cooked Eggs_
+                           _Jellied Prunes_
+                            _Whipped Cream_
+                              _Gold Cake_
+                               _Coffee_
+
+*_Risotto_--½ pound rice, 1 small onion, 4 tablespoons Crisco, ¼ cup
+grated Parmesan cheese, ½ pint tomato sauce, about 1 pint good stock,
+salt, pepper, nutmeg, and ½ teaspoon saffron.
+
+Wash rice in several courses of water, drain and dry. Peel and chop
+onion. Melt Crisco in stewpan; when hot add onion, fry over gentle fire
+until light fawn color, then add rice; shake pan over fire for a few
+minutes, so as to fry rice a little. Next add seasoning, salt, pepper,
+nutmeg, and saffron; moisten with little stock, and add more as rice
+begins to swell. When stock is used up, gradually add sauce. When rice
+is tender mix in grated cheese. It is then ready to serve. In preparing
+this dish remember that rice should be well done, and should be neither
+too dry nor too moist.
+
+
+                              January 26
+
+                             _Onion Soup_
+           _Roast Chicken, Chestnut Stuffing, Giblet Sauce_
+                             _Cranberries_
+                            _Celery au Jus_
+                     _Baked Macaroni with Cheese_
+                          *_Grapefruit Salad_
+                       _Burnt Almond Ice Cream_
+                               _Coffee_
+
+*_Grapefruit Salad_--Take out inside of grapefruit, and cut edge of
+shell into points; slice meat of fruit with 2 oranges, 1 cup pineapple,
+1 cup cherries, ½ cup chopped nut meats, 1 diced apple, the juice of
+1 lemon, and 3 tablespoons powdered sugar; fill shell, and serve with
+following dressing:
+
+Beat yolks 2 eggs until creamy, then add to them ½ teaspoon dry mustard
+and same quantity salt. Next beat in slowly 4 tablespoons melted Crisco
+and 6 tablespoons hot vinegar. Cook in double boiler until it thickens.
+When cold, and just before serving, 1 cup of cream, sweet or sour, may
+be folded in.
+
+
+                              January 27
+
+                           _Shrimp Cocktail_
+                  *_Salmon Croquettes, Tomato Sauce_
+                             _French Peas_
+                           _Mashed Potatoes_
+                           _Pickled Mangoes_
+                    _Cottage Pudding, Maple Sauce_
+                               _Coffee_
+
+*_Salmon Croquettes_--1 pound can salmon, ½ teaspoon salt, red
+pepper to taste, ¼ cup crackercrumbs, ½ teaspoon grated onion, 1 well
+beaten egg, 1 tablespoon Crisco, and 1 tablespoon chopped parsley.
+
+From 1 can salmon, opened neatly, take fish and chop it fine; add salt
+and pepper, Crisco, parsley and crackercrumbs; moisten it with the egg
+and mix well, turn out upon dish; then roll into cones, dip these in
+beaten egg seasoned with salt and pepper, roll in breadcrumbs. Fry in
+deep Crisco until delicate brown, drain them a moment, arrange neatly
+on hot dish and serve with tomato sauce. The Crisco should be heated
+until crumb of bread becomes golden brown in 40 seconds.
+
+
+                              January 28
+
+                        *_Croutes, a la Marie_
+                   _Oyster Balls, Horseradish Sauce_
+                           _Potato Souffle_
+                           _Baked Cucumbers_
+                        _Nut and Celery Salad_
+                      _Chocolate Bavarian Cream_
+                               _Coffee_
+
+*_Croutes, a la Marie_--Pass 1 small tureen foie gras through fine
+wire sieve. Put in basin, add 1 teaspoon Crisco, pepper and salt to
+taste, and then stir in gently ½ a gill cream. Pipe with a star tube on
+to round croute of short crust; garnish with pimientoes cut in strips
+and whipped cream.
+
+
+                              January 29
+
+                           _Lobster Canapes_
+                        _Cream of Oyster Soup_
+                              _Crackers_
+                               _Olives_
+                               _Celery_
+                       _Planked Shad, Roe Sauce_
+                          _Duchess Potatoes_
+                     _Cucumbers, French Dressing_
+                          *_Cabinet Pudding_
+                               _Coffee_
+
+*_Cabinet Pudding_--8 stale lady fingers, 12 macaroons, 3 tablespoons
+cherries, currants, and citron peel chopped fine, 1 tablespoon sugar, 3
+eggs, 1 pint milk, 2 teaspoons Crisco, and vanilla extract.
+
+Decorate bottom of mold with some fruit, lay row macaroons round edge
+of bottom. Cut ladyfingers into pieces, mix with fruit and loosely
+fill mold. Beat eggs with little cold milk, and 2 teaspoons Crisco,
+scald remainder of milk, and pour on to eggs, beating at the same time.
+Sweeten and flavor to taste. Gently pour this into mold. Cover with
+Criscoed paper and place in steamer to cook until set. This will take ¾
+of an hour. Let pudding stand 1 minute or 2 before turning out. Serve
+with custard sauce.
+
+
+                              January 30
+
+                      *_Croutes, a la Rosamonde_
+                      _Roast Tenderloin of Pork_
+                   _Sweet Potatoes, Southern Style_
+                         _Spinach, a la Creme_
+                           _Parmesan Cheese_
+                             _Apple Salad_
+                            _Cranberry Pie_
+                               _Coffee_
+
+*_Croutes, a la Rosamonde_--Take some small round tomatoes, and cut
+in slices ¼ inch thick. Lay in dish and sprinkle with melted Crisco,
+vinegar, pepper and salt. Then make some round croutes of short paste
+little larger than tomato; place 1 slice tomato on each, 1 rolled
+fillet anchovy on top, and garnish with 1 hard-cooked egg yolk and
+small piece white endive.
+
+
+                              January 31
+
+                            _Spinach Soup_
+                             *_Irish Stew_
+                           _Baked Macaroni_
+                       _Onion and Lettuce Salad_
+                            _Cheese Puffs_
+                           _Golden Parfait_
+                               _Coffee_
+
+*_Irish Stew_--1 pound middle neck mutton, 2 pounds potatoes, 4 onions,
+1 tablespoon Crisco, bunch of herbs, pepper and salt, 1 tablespoon
+flour. 1 teaspoon chopped parsley, and cold water.
+
+Put Crisco into saucepan with mutton which should be cut into small
+pieces. Peel and quarter onions, and put them in saucepan, add herbs
+and barely cover with cold water. Peel potatoes, choose small ones and
+do not cut them up, and lay over meat, sprinkle little salt and pepper
+on potatoes and bring to boil. Then add flour and stand saucepan where
+it will stew gently 2 hours. Take out herbs, season to taste with salt
+and pepper. Dish up meat in circle on flat dish, put potatoes and
+onions in center, leaving 1 potato in saucepan, to mash and thicken
+the gravy a little, pour gravy over stew, and sprinkle with parsley.
+Inferior cuts of mutton can be used advantageously for this dish,
+such as scrag-end or breast of mutton; the bones and gristle with long
+stewing give a nice flavor to the dish.
+
+
+                              February 1
+
+               *_Braised Loin of Mutton with Mushrooms_
+                           _Boiled Potatoes_
+               _Spinach Garnished with Hard-Cooked Eggs_
+                           _Spiced Currants_
+                            _Carrot Salad_
+                            _Coffee Jelly_
+                               _Coffee_
+
+*_Braised Loin of Mutton with Mushrooms_--3 pounds loin mutton, 1 stalk
+celery, ½ teaspoon whole peppers, 1 bunch of sweet herbs, 2 tablespoons
+Crisco, pepper, salt, red pepper, 1 turnip, 1 carrot, 2 or 3 cloves,
+sprig of parsley, and 2 tablespoons flour.
+
+Remove bone from mutton, thoroughly rub it with salt, pepper, and red
+pepper; roll up and tie into roll; cut up celery, onion, carrot, and
+turnip, and lay them at bottom of stewpan with sweet herbs and parsley;
+lay mutton on top of these, and pour round enough water to 3 parts
+cover it, simmer slowly 1½ to 2 hours; lift mutton into dripping tin
+with few tablespoons gravy; set in brisk oven until brown; strain gravy
+and skim off fat, put Crisco into saucepan, and when brown, add flour,
+and brown also; then add gravy gradually, little pepper and salt, and
+1 dozen button mushrooms, skinned; boil 8 minutes; dish mutton with
+mushrooms round, and gravy strained over.
+
+
+                              February 2
+
+                           *_Artichoke Soup_
+                _Fried Fillets of Fish, Sauce Tartare_
+                           _Riced Potatoes_
+                      _Onions Stuffed with Nuts_
+                              _Egg Salad_
+                           _Toasted Cheese_
+                          _Russian Charlotte_
+                               _Coffee_
+
+*_Artichoke Soup_--2 pints white stock or water, 1 pint milk, 2
+pounds Jerusalem artichokes, 2 onions, 1 bay leaf, 1 strip celery, 2
+tablespoons Crisco, pepper and salt to taste.
+
+Wash artichokes, put 1 tablespoon vinegar into basin of water and keep
+artichokes in it as much as possible while paring them, to preserve
+their whiteness. Cut onions, bay leaf, celery, and artichokes into
+slices, melt Crisco in stewpan, fry vegetables 10 or 15 minutes without
+browning; then pour in stock and boil until tender. Rub through fine
+sieve, return to saucepan, add milk and seasoning, bring to boil and
+serve.
+
+When a thicker soup is desired 1 dessertspoon of cornstarch, flour, or
+a mashed potato should be blended with little milk or stock, and added
+to soup a few minutes before serving.
+
+
+                              February 3
+
+                          _Consomme du Barry_
+                         _Roast Ribs of Beef_
+                         *_Franconia Potatoes_
+                             _Corn Cakes_
+                           _Mashed Turnips_
+                            _Radish Salad_
+                         _Marshmallow Pudding_
+                               _Coffee_
+
+*_Franconia Potatoes_--Pare 10 medium-sized potatoes; parboil five
+minutes. Place on grate under roast ribs of beef. Baste with melted
+Crisco, and bake from 20 to 30 minutes, turning often.
+
+
+                              February 4
+
+                           _Steamed Oysters_
+                    _Lambs’ Tongues, Tremont Style_
+                          _Browned Potatoes_
+                          *_Anchovy Fritters_
+                            _Romaine Salad_
+                            _Madeira Jelly_
+                               _Coffee_
+
+*_Anchovy Fritters_--Pound yolks 2 hard-cooked eggs with ½ dozen
+bottled anchovies, 1 teaspoon capers 4 tablespoons Crisco and 4
+tablespoons grated Parmesan cheese. Rub all through fine wire sieve and
+add yolk 1 raw egg and 1 tablespoon breadcrumbs. Season with pepper and
+with salt if it is needed.
+
+Form paste into small balls, roll first in breadcrumbs, then in egg
+and again in crumbs, and drop into hot Crisco. Serve on napkin with
+grated Parmesan cheese. The recipe as here given may be doubled, and
+“redoubled” as many times as it is thought the demand for fritters will
+warrant.
+
+
+                              February 5
+
+                           _Broiled Smelts_
+                      _Chicken, a la Florentine_
+                    _Brussels Sprouts with Cheese_
+                            _Spanish Salad_
+                             _Cheese Loaf_
+                            *_Date Souffle_
+                               _Coffee_
+
+*_Date Souffle_--Stone and chop ½ pound dates and cook them in
+½ cup boiling water, mashing until smooth. Add 1 tablespoon melted
+Crisco, stiffly beaten whites 5 eggs, ¼ cup sugar, 1 tablespoon lemon
+juice, and salt to taste. Pour into Criscoed souffle mold and bake
+until brown, or 25 minutes. Serve cold with boiled custard or whipped
+cream.
+
+
+                              February 6
+
+                 _Rose and White Radishes with Butter_
+                        _Cream of Mutton Soup_
+                    _Baked Bluefish, Breslin Style_
+                          *_Planked Chicken_
+                     _Jerusalem Artichokes Saute_
+                        _Apple and Cress Salad_
+                  _Snow Pudding with Chocolate Sauce_
+                               _Coffee_
+
+*_Planked Chicken_--Cream together ¼ cup Crisco, 1 teaspoon minced
+onion, ¼ tablespoon each of minced red pepper, green pepper, and
+parsley, ½ clove minced garlic, and 1 teaspoon lemon juice.
+
+Split 1 young chicken as for broiling, place in pan, sprinkle with
+salt and pepper, dot over with Crisco, and bake until nearly done in a
+quick oven. Then Crisco plank, arrange upon it border made from 2 cups
+of hot mashed potatoes to which have been added seasoning and beaten
+yolks of 3 eggs. This is put on with a pastry tube and may be made as
+fanciful as desired, with rosettes and pyramids. Brush over with beaten
+egg diluted slightly with water, and place chicken in center. Peel and
+saute 8 large mushroom caps, place on chicken (which has been spread
+with prepared butter), place in very hot oven to brown potatoes and
+finish cooking chicken. Serve on plank at once.
+
+
+                              February 7
+
+                            _Crab Canapes_
+                          _St. Germain Soup_
+                       *_Braised Fillet of Beef_
+                          _French Bean Salad_
+                          _Bar-Le-Duc Cream_
+                               _Fruits_
+                                _Nuts_
+                              _Biscuits_
+                               _Cheese_
+                               _Coffee_
+
+*_Braised Fillet of Beef_--Tie up fillet of beef neatly with string
+and put in stewpan, bottom of which has been well Criscoed and lined
+with thin slices fat bacon and 2 sliced onions. Cook for 20 minutes,
+then barely cover with stock, add 1 wineglass of sherry, and bring to
+a boil; then add 1 small onion stuck with cloves, 1 small turnip, 1
+carrot, 1 bouquet of herbs, 1 tablespoon Crisco, salt and pepper to
+taste.
+
+Let meat simmer gently in this for 1½ to 2 hours. For garnish, take
+equal quantities of French peas and string beans, artichoke bottoms,
+new carrots and turnips. Cut latter in uniform shapes with fancy
+vegetable cutter, and cook them separate in consomme. Strain off about
+¾ pint of stock from fillet of beef, and pour on brown roux, made with
+2 tablespoons each of flour and Crisco; stir until it boils, add small
+piece of glaze and reduce a little over quick fire. Add dash of kitchen
+bouquet, salt, and pepper. Dish up fillet of beef, glaze it with some
+of sauce, and arrange vegetables around it in little heaps, each kind
+separate. Serve remainder of sauce in a boat.
+
+
+                              February 8
+
+                            _Faubonne Soup_
+                             _Baked Fish_
+                          _Grenadins of Veal_
+                            _Roast Pigeons_
+                            _Endive Salad_
+                          *_Fruit Snowballs_
+                               _Coffee_
+
+*_Fruit Snowballs_--Cream ¼ cup Crisco with ½ cup sugar, add ¼
+cup milk, 1 cup flour, 1 teaspoon baking powder, and 3 stiffly beaten
+egg whites. Mix and divide into small Criscoed molds, cover with
+Criscoed papers, and steam 35 minutes. Turn out, sprinkle with powdered
+sugar, garnish with candied cherries and pineapple and serve with
+custard sauce made with egg yolks.
+
+
+                              February 9
+
+                           _Petite Marmite_
+                          *_Goulash of Veal_
+                      _Cauliflower, Cream Sauce_
+                           _Braised Endive_
+                            _Orange Salad_
+                         _Mousseline Pudding_
+                               _Coffee_
+
+*_Goulash of Veal_--1½ pounds lean veal, 1 pound partly cooked
+new potatoes, 4 tablespoons Crisco, ½ small onion, ½ pint cream,
+paprika, pepper, and salt. Free meat from skin and sinews and cut it
+into dice. Cut potatoes into cubes. Melt Crisco in saucepan, add meat
+and fry lightly for several minutes, add onion, finely chopped, stir
+over fire for about 5 minutes, season with salt and pepper to taste
+and add potatoes. Pour off superfluous fat, mix carefully and moisten
+with cream and 1 tablespoon rich white stock, season with a sufficiency
+of paprika pepper to give sauce a pink tint, and cook gently for 20
+minutes. It is best to cook the Goulash at latter stage in a fireproof
+earthenware stewpan, in which it should be sent to table. Great care
+must be taken so as not to break potatoes while cooking. Serve very hot.
+
+
+                              February 10
+
+                          _Broiled Beefsteak_
+                           _Baked Potatoes_
+                           _Creamed Onions_
+                           *_Waldorf Salad_
+                            _Jellied Figs_
+                             _Nut Cookies_
+                               _Coffee_
+
+*_Waldorf Salad_--1 quart chopped apples, 2 cups diced celery, 1½
+cups blanched and shredded almonds, and ⅔ cup rolled pecan nut meats.
+
+Dress with following dressing, adding little more sugar and lemon
+juice to taste, just before serving. Mix 1 tablespoon melted Crisco,
+1 teaspoon each mustard and white sugar, ½ teaspoon salt and ¼
+teaspoon pepper. Add 2 well beaten egg yolks and then beat in slowly 4
+tablespoons lemon juice. Cook in double boiler till it thickens. Then
+add whites 2 eggs beaten stiff. Keep on ice till wanted. Stir in 1 cup
+whipped cream just before serving. This is very good made with 5 egg
+yolks and ½ cup thin cream if whipping cream is unobtainable.
+
+
+                              February 11
+
+                             _Cream Soup_
+                         _Flounder au Gratin_
+                      _Veal Cutlets, Brown Gravy_
+                          _Creamed Potatoes_
+                        _Cauliflower Polonaise_
+                            _Radish Salad_
+                           *_Friar’s Omelet_
+                               _Coffee_
+
+*_Friar’s Omelet_--Peel and core 1 pound cooking apples, and boil to
+pulp with little water and sugar. When nearly cold add 1 tablespoon
+Crisco and 1 or 2 well beaten eggs.
+
+Crisco a pudding dish and coat thickly with breadcrumbs. Pour in
+mixture and cover thickly with more breadcrumbs. Cook in oven for ¾ of
+an hour. A little lemon peel can be added if liked.
+
+
+                              February 12
+
+                             _Gravy Soup_
+                            _Fish Souffle_
+                             _Beef Olives_
+                           _Braised Turnips_
+                               _Carrots_
+                             _Potato Puff_
+                     _Apple and Grapefruit Salad_
+                           *_Coburg Pudding_
+                               _Coffee_
+
+*_Coburg Pudding_--3 cups milk, ½ cup rice, 1 cup boiling water, 1 egg,
+4 tablespoons sugar, 1 teaspoon powdered cinnamon, 1 tablespoon Crisco,
+and ½ teaspoon salt.
+
+Well wash rice, sprinkle it into boiling water and cook gently until
+all water is absorbed. Heat milk, in double saucepan if possible,
+add half-cooked rice and boil gently until it is perfectly soft and
+of thick creamy consistency. Should it become too thick before it is
+really soft, add more milk. Beat egg, until very light, add half sugar
+to it. When rice is cooked, whisk egg in at once, a little at a time.
+Then add salt and piece of Crisco size of walnut. Turn mixture into
+dish in which it is to be served. Mix rest of sugar with cinnamon.
+Sprinkle this evenly over top of rice. Put rest of Crisco in small
+pieces over top of pudding just before it is required. Place pudding in
+front of fire, or in oven for second or two, when Crisco, etc., will
+form a delicious sauce over surface of pudding.
+
+
+                              February 13
+
+                            *_Bombay Toast_
+                    _Boiled Halibut, Lobster Sauce_
+                             _Roast Capon_
+                        _Beet and Potato Salad_
+                           _Cheese Ramekins_
+                            _Peach Border_
+                               _Coffee_
+
+*_Bombay Toast_--Fry the required number of croutes in Crisco.
+When cold spread with paste of pounded chicken and cream. Chop some
+capers, and lay in a thick line across the chicken paste. On one-half
+put grated yolk of hard-cooked egg, on the other half put grated white
+of hard-cooked egg, and serve.
+
+
+                              February 14
+
+                            _Cupid Canapes_
+                            _Clam Bouillon_
+                           _Fillets of Fish_
+                         *_Supreme of Chicken_
+                         _Martinique Potatoes_
+                               _Spinach_
+                      _Kumquat and Celery Salad_
+                       _Tutti Frutti Ice Cream_
+                                _Mints_
+                               _Coffee_
+
+*_Supreme of Chicken_--Remove breast meat from 2 young chickens
+and trim into shape. Sprinkle with salt and pepper, dip in cream, roll
+in flour and saute in Crisco until delicately browned. Place in small
+pan, dot over with Crisco, and bake until tender.
+
+Remove to cutlet-shaped pieces of hot boiled ham (cut very thin),
+garnish top of each with 3 short stalks of asparagus, seasoned with
+Crisco, and pour around following sauce: Melt 3½ tablespoons Crisco,
+add 3½ tablespoons flour, and stir until well blended; then pour on
+gradually while stirring constantly 1 cup chicken stock and ½ cup
+cream. Bring to boiling point, season with salt and paprika, and add
+yolk of 1 egg.
+
+
+                              February 15
+
+                            _Swedish Soup_
+                         _Poached Eggs on Top_
+                       _Stuffed Breast of Veal_
+                           _Stewed Tomatoes_
+                            _Fried Carrots_
+                           *_Apple Tartlets_
+                               _Coffee_
+
+*_Apple Tartlets_--Line some tartlet tins with Crisco pastry. Fill
+with stewed apples to which a little melted Crisco and grated nutmeg
+have been added. Cover with a meringue and brown in the oven for a few
+minutes.
+
+
+                              February 16
+
+                          _Consomme Colbert_
+                 _Braised Mutton Cutlets with Kidneys_
+                          _Stuffed Potatoes_
+                          *_Salsify Fritters_
+                            _Spinach Salad_
+                            _Cheese Balls_
+                      _Meringues, a la Chantilly_
+                               _Coffee_
+
+*_Salsify Fritters_--3 heads salsify, lemon juice, salt, 2 tablespoons
+milk, 1 tablespoon melted Crisco, fried parsley, 4 tablespoons flour,
+and 2 eggs. Wash, scrape, and soak the salsify in cold water seasoned
+with salt and lemon juice to taste. Boil in salted, acidulated water
+until tender. Take it up when done, drain, and cut the salsify into
+pieces all the same size. Sieve the flour into a basin, work in the
+yolks of the eggs, the milk, and the melted Crisco. Beat to a smooth
+batter, season with salt and pepper to taste. When ready to fry, beat
+up the whites of eggs very stiffly and stir them lightly into batter.
+Drop the salsify into the batter, then into hot Crisco and fry to a
+golden brown color. Take up, drain, and serve garnished with fried
+parsley.
+
+
+                              February 17
+
+                           _Strained Gumbo_
+                           _Oyster Souffle_
+                      *_Calf’s Head, Vinaigrette_
+                           _Baked Eggplant_
+                            _String Beans_
+                            _Russian Salad_
+                              _Ambrosia_
+                               _Coffee_
+
+*_Calf’s Head, Vinaigrette_--Clean and scald ½ a calf’s head. Cover
+with water and boil ½ an hour, then plunge into cold water. When cool,
+remove meat and cut in small squares. Make a roux of 1 tablespoon
+Crisco and 2 tablespoons flour cooked thoroughly; add 4 cloves, 3
+whole peppers, small onion, carrot, 2 bay leaves, dash of thyme, and
+2 tablespoons strong vinegar. Add the meat. Simmer 2 hours; remove
+into deep dish and cover with vinaigrette sauce, which is made with
+½ teaspoon salt, ¼ teaspoon paprika, dash white pepper mixed with 3
+tablespoons tarragon or plain vinegar. Add 6 tablespoons olive oil, 1
+tablespoon gherkins, and 1 teaspoon each chives and parsley all chopped
+very fine, and 1 tablespoon minced green pepper. Blend well before
+pouring over meat. This may be served either hot or cold. Garnish with
+cucumber pickles cut into fan shapes.
+
+
+                              February 18
+
+                           *_Cheese Canapes_
+                             _Lamb Chops_
+                             _French Peas_
+                           _Baked Potatoes_
+                           _Artichoke Salad_
+                          _Russian Charlotte_
+                          _Preserved Ginger_
+                               _Coffee_
+
+*_Cheese Canapes_--8 croutes bread, ¼ pound cheese, 2 tablespoons
+Crisco, salt and red pepper to taste, 1 teaspoon mustard, and 1
+dessertspoon sherry.
+
+Cut the croutes of bread out of slices of stale bread with a round
+cutter 2 inches across. Fry the bread a golden color in hot Crisco.
+Cut up cheese; put it into a mortar with Crisco, and pound until it
+becomes a smooth paste; then season with salt and red pepper to taste.
+Add the mustard and sherry. When all ingredients are thoroughly mixed,
+put it on the croutes of bread; place them in oven until hot through,
+then serve at once.
+
+
+                              February 19
+
+                         *_Mulligatawney Soup_
+                   _Roast Pork, Frozen Apple Sauce_
+                              _Potatoes_
+                           _Creamed Onions_
+                            _Indian Salad_
+                          _Toasted Biscuits_
+                               _Cheese_
+                            _Mocha Souffle_
+                               _Coffee_
+
+*_Mulligatawney Soup_--Saute in 1 tablespoon melted Crisco, 1 minced
+onion, 1 tablespoon minced cooked ham, 3 cloves, ½ carrot, and 1 stick
+celery, minced fine, ½ cup cooked chicken cut in dice, and 3 pints of
+chicken stock. Cook fifteen minutes, add ½ a green apple, diced, ½ cup
+stewed or canned tomatoes, 1 teaspoon tomato catsup, 1 teaspoon curry
+powder, 2 tablespoons boiled rice, 1 teaspoon salt, and 2 drops Tabasco
+sauce. Simmer ½ hour and serve with or without thin slices of lemon cut
+in quarters.
+
+
+                              February 20
+
+                           *_Onion Cocktail_
+                        _Halibut, a la Martin_
+                  _Roast Mutton, Currant Mint Sauce_
+                          _Okra and Tomatoes_
+                        _Cucumber Jelly Salad_
+                            _Spanish Cream_
+                               _Coffee_
+
+*_Onion Cocktail_--2 cups diced apples, 1 cup diced onions, 1 cup
+seeded raisins. Fill cocktail glasses with onions, apples, raisins,
+pour over a sour dressing made as follows: ¼ cup each of vinegar
+and water, 1 tablespoon Crisco, salt and red pepper to taste, and 2
+teaspoons sugar. Place in small saucepan over fire until Crisco melts,
+then stir in well beaten yolks of 2 eggs, stirring constantly until
+thick. Place in ice box to cool before using.
+
+
+                              February 21
+
+                   _Boiled Halibut, Anchovy Butter_
+                       _Pigeons, a la Chasseur_
+                       _Griddled White Potatoes_
+                           *_Stewed Lettuce_
+                            _Oyster Salad_
+                            _Cheese Relish_
+                           _Pineapple Cream_
+                               _Coffee_
+
+*_Stewed Lettuce_--Wash the desired number of heads of lettuce,
+cutting off the stalks at the roots, and put into a saucepan with 1
+onion sliced, 1 tablespoon Crisco, 1 tablespoon chopped parsley, and
+salt and pepper to taste, with a very little water, to cook slowly for
+2 hours. By this time the water should have pretty well cooked away,
+leaving the lettuce fairly dry. Remove from it the onion and parsley,
+put into a dish, dress well with melted butter and send to table hot.
+
+
+                              February 22
+
+                           _Cherry Cocktail_
+                               _Olives_
+                             _Salted Nuts_
+                             _Oyster Soup_
+                     _Fried Chicken, Cream Gravy_
+                                _Peas_
+                           _Sweet Potatoes_
+                          _White Grape Salad_
+                           _Beaten Biscuits_
+                           *_Washington Pie_
+                    _Martha Washington Fruit Cake_
+                             _Fruit Punch_
+                               _Coffee_
+
+*_Washington Pie_--¾ cup sugar, 1 tablespoon Crisco; beat together
+thoroughly; add ½ cup sweet milk, 2 cups flour, 2 beaten eggs, 2
+teaspoons baking powder, 1 teaspoon lemon; make into 3 cakes and put
+jelly or custard between.
+
+
+                              February 23
+
+                          _Red Cabbage Soup_
+                 *_Broiled Kidneys with Green Peppers_
+                             _French Peas_
+                            _Fried Bananas_
+                  _Grapefruit and White Grape Salad_
+                            _Cheese Balls_
+                            _Russian Jelly_
+                               _Coffee_
+
+*_Broiled Kidneys with Green Peppers_--Split some fine beef kidneys,
+remove the outer skin and sinews, and wipe well. Sprinkle the kidneys
+with pepper and salt, and let stand for an hour or more. Dip them then,
+into melted Crisco and broil over a clear fire. Meanwhile, chop 2 green
+peppers, freed from their seeds, and fry with ½ a teaspoon chopped
+onion and 1 tablespoon chopped parsley in Crisco till the pepper is
+quite done, having no more moisture, or Crisco that is in the pan, than
+is necessary to cook the green peppers. Dish the kidneys and surround
+with the sauce of green peppers.
+
+
+                              Vegetarian
+
+                              February 24
+
+                        _Cream of Celery Soup_
+                          *_Mock Veal Roast_
+                           _Stewed Turnips_
+                           _Asparagus Salad_
+                               _Cheese_
+                              _Crackers_
+                              _Apple Pie_
+                               _Coffee_
+
+*_Mock Veal Roast_--½ pint shelled roasted peanuts, ½ pint lentils, 2
+tablespoons melted Crisco, ½ pint toasted breadcrumbs, milk, pepper and
+salt to taste.
+
+Soak the lentils over night; drain, bring them to a boil; throw away
+water; cover with fresh water and boil until tender; drain again;
+press them through a colander. Add nuts, chopped or ground, melted
+Crisco, breadcrumbs and seasoning, with sufficient milk to make it the
+consistency of mush. Pour into baking dish and bake in a moderate oven
+1 hour. Beans or peas may be substituted for lentils.
+
+
+                              February 25
+
+                    _Clam Broth with Whipped Cream_
+                             _Boiled Fish_
+                          _Dressed Cucumbers_
+                           _Panned Chicken_
+                           _Riced Potatoes_
+                       *_Stuffed Green Peppers_
+                      _Celery and Lettuce Salad_
+                        _Caramel Rice Pudding_
+                               _Coffee_
+
+*_Stuffed Green Peppers_--6 large green peppers, 1 pint boiled rice, 1
+tomato, 1 tablespoon Crisco, 1 medium-sized onion, and 1 teaspoon salt.
+Cut the tops from peppers and remove seeds. Add to rice the onion and
+tomato, chopped and salt. Wash peppers, stuff them with boiled rice,
+put on tops and stand them in a baking pan. Cover bottom of baking pan
+with a little water; add to it the Crisco. Bake in a quick oven 20
+minutes, basting 2 or 3 times.
+
+
+                              February 26
+
+                         _Cream of Beet Soup_
+                    _Pork Tenderloins, Apple Sauce_
+                      _Baked and Glazed Potatoes_
+                          _Buttered Parsnips_
+                    *_Raisin Pudding, Liquid Sauce_
+                               _Coffee_
+
+*_Raisin Pudding_--Wash and dry 1 pound Sultana raisins; Crisco a
+pudding dish; put in a layer of boiled rice, over it a layer of
+raisins, and continue until the dish is nearly full, having rice on
+top. Beat 2 eggs; add 2 teaspoons sugar, 1 pinch of salt, 3 tablespoons
+melted Crisco, and 2 cups sweet milk; pour it over pudding, and bake ½
+hour. Serve with liquid sauce.
+
+
+                              February 27
+
+                              _Sago Soup_
+                     _Brown Stew of Mutton Chops_
+                           _Stewed Turnips_
+                           _Boiled Potatoes_
+                           *_Cabbage Salad_
+                            _Lemon Sponge_
+                               _Coffee_
+
+*_Cabbage Salad_--Shave 2 cups shredded cabbage in thin strips or
+chop fine and mix with the following dressing: 2 tablespoons Crisco, ½
+cup hot vinegar, 1 teaspoon dry mustard, 1 tablespoon sugar, 1 teaspoon
+salt, ⅛ teaspoon pepper, ½ onion, cut fine, and ½ cup sweet or sour
+cream, milk or water. Dissolve the sugar in cream. Mix with rest of the
+ingredients. Mix while hot and serve with the salad slightly warmed.
+
+
+                              February 28
+
+                       _Consomme with Spaghetti_
+                          *_Chicken Souffle_
+                          _Creamed Potatoes_
+                       _Celery and Apple Salad_
+                            _Stuffed Dates_
+                               _Coffee_
+
+*_Chicken Souffle_--2 cups cold roast chicken, a ¼ cup cold boiled
+ham or tongue, 5 tablespoons Crisco, 2 tablespoons flour, ½ cup cream,
+¾ cup chicken broth, a ¼ cup chopped nut meats, salt and paprika to
+taste, and 4 eggs beaten separately.
+
+The chicken, ham or tongue should be chopped very fine before
+measuring. Melt 3 tablespoons Crisco in a frying pan; add the chopped
+meat and stir over fire until Crisco is absorbed. Make a sauce of 2
+tablespoons Crisco, the flour, broth and cream. Pound the meat in a
+mortar, adding meanwhile the sauce. Press the whole through a fine
+sieve; add the nut meats, seasonings and yolks of eggs. Mix thoroughly,
+and fold in the whites of eggs. Bake in a Criscoed dish till firm in
+the center. Serve with mushroom or tomato sauce. This may also be
+cooked in individual dishes. 25 minutes will be needed for cooking in
+a large dish, about 12 minutes in individual dishes. It is better to
+cook a souffle too long than too short a time always, provided that the
+temperature be kept about 208° F.
+
+
+                                March 1
+
+                          *_Toad in the Hole_
+                       _Pressed Beef with Aspic_
+                        _Beet and Endive Salad_
+                  _Compote of Fruit, Maids of Honor_
+                               _Coffee_
+
+*_Toad in the Hole_--2 cups flour, ½ teaspoon salt, 1 pound link
+sausages, 2 eggs, 2 tablespoons melted Crisco, and 3 cups milk. Sift
+the flour and salt into a basin; beat up eggs well, and after mixing
+them with the milk and melted Crisco, pour gradually on flour, beating
+it well with a wooden spoon. When quite smooth, pour it into a well
+Criscoed fireproof dish; skin the sausages and lay them in the batter,
+and bake in a moderate oven for ¾ of an hour. Serve in small squares
+arranged neatly overlapping each other on a hot dish.
+
+
+                                March 2
+
+                            *_Oxtail Soup_
+                      _Trout, Black Butter Sauce_
+                      _Stewed Steak and Oysters_
+                             _Pear Salad_
+                           _Cheese Eclairs_
+                            _Sweet Omelet_
+                               _Coffee_
+
+*_Oxtail Soup_--1 oxtail, 2 quarts second stock or water, 2 onions, 2
+carrots, 1 turnip, 2 strips celery, 4 tablespoons Crisco, a ½ cup diced
+lean ham or bacon, a bouquet-garni, 12 whole peppers, 2 cloves, salt, 1
+glass sherry, and 1 tablespoon cornstarch.
+
+Cut the tail into small joints, put it into a stewpan, cover with
+cold water, boil up and strain. Dry the pieces of oxtail, roll them
+in flour, put them with ham and sliced vegetables and Crisco into the
+stewpan, and fry until brown. Then add stock, herbs, whole peppers,
+cloves, and salt, boil and skim well. Put on lid and cook very gently
+for about 4 hours. Strain, remove fat, return to stewpan, and when soup
+boils add sherry and cornstarch smoothly mixed together, stir and cook
+for a few minutes. Serve smaller pieces of tail in soup, remainder may
+be reheated in a good brown sauce, and used as an entree.
+
+
+                              Vegetarian
+
+                                March 3
+
+                         *_Grilled Mushrooms_
+                           _Vegetable Soup_
+                            _Cheese Omelet_
+                             _Baked Beans_
+                           _Iced Asparagus_
+                           _Fruit in Jelly_
+                               _Coffee_
+
+*_Grilled Mushrooms_--1 cup mushrooms, pepper and salt to taste,
+Crisco, and lemon juice. Carefully peel the mushrooms, cut off a
+portion of stalk, and season with salt. Broil them over a clear fire,
+turning them once, and arrange them on a very hot dish. Put a small
+piece of Crisco on each mushroom, season with pepper and salt to
+taste, and squeeze over them a few drops of lemon juice.
+
+
+                                March 4
+
+                            _Spanish Soup_
+                        *_Baked Stuffed Heart_
+                           _Mashed Potatoes_
+                             _Fried Beets_
+                          _Red Cabbage Salad_
+                           _Orange Pudding_
+                               _Coffee_
+
+*_Baked Stuffed Heart_--Take an ox heart and season it inside with salt
+and pepper, and fill it quite full of herb forcemeat; fasten it up with
+a needle and string, rub the heart over well with melted Crisco and
+fold it up in a well Criscoed paper; tie it up, put heart in a baking
+tin in the oven, keeping it well basted with melted Crisco, then remove
+the paper and dish upon a hot dish, and serve round it a good brown
+sauce or tomato sauce or brown caper sauce, and garnish with olive
+potatoes. This should be served while hot.
+
+
+                                March 5
+
+                            *_Scotch Broth_
+                        _Browned Veal Knuckle_
+                           _Riced Potatoes_
+                          _Buttered Parsnips_
+                       _Olive and Lettuce Salad_
+                            _Cheese Straws_
+                           _Apricot Parfait_
+                               _Coffee_
+
+*_Scotch Broth_--2 pounds neck mutton, 1 cup barley, 1 cup peas, 1
+carrot, 1 turnip, 1 teaspoon sugar, 3 onions or leeks, 1 tablespoon
+Crisco, 1 small cabbage, 1 tablespoon chopped parsley, 16 cups water or
+stock, salt and pepper to taste.
+
+Prepare vegetables and cut them into small pieces. Put water or stock
+into large earthenware pan, and when it boils, add meat and barley.
+Boil up, skimming frequently, add vegetables, and then simmer for 3
+hours. Now stir in one extra carrot grated, salt and pepper, sugar and
+Crisco. Simmer again for 30 minutes. Add parsley and broth is ready to
+serve.
+
+
+                              Vegetarian
+
+                                March 6
+
+                            _Spinach Soup_
+                      *_Egg Cutlets, Cream Sauce_
+                              _Potatoes_
+                          _Brussels Sprouts_
+                      _Tomatoes, French Dressing_
+                           _Cheese Fingers_
+                           _Sultana Pudding_
+                               _Coffee_
+
+*_Egg Cutlets_--Put 2 tablespoons Crisco into a pan, when melted,
+add 2 tablespoons flour, 1 cup milk gradually, boil for 3 minutes,
+stirring all the time, then add 2 raw yolks of eggs, remove from the
+fire, add 2 tablespoons cooked chopped peppers, 6 chopped mushrooms,
+red pepper, white pepper, salt and nutmeg to taste and four chopped
+hard-cooked eggs. Turn on plate to cool. Shape into cutlets. Brush over
+with beaten egg, roll in fine breadcrumbs and fry in hot Crisco. Serve
+very hot with cream sauce.
+
+
+                                March 7
+
+                           *_Tapioca Puree_
+                           _Brazilian Stew_
+                                _Beans_
+                           _Mashed Potatoes_
+                          _White Grape Salad_
+                               _Wafers_
+                               _Cheese_
+                          _Ginger Ice Cream_
+                               _Coffee_
+
+*_Tapioca Puree_--1 quart white stock, or half stock and half milk, ¼
+pint cream, 1 tablespoon melted Crisco, yolks of 3 eggs, 1 tablespoon
+fine sago or crushed tapioca, salt and pepper to taste.
+
+The stock should be well flavored, otherwise it must be simmered with
+a little onion, carrot, celery, and herbs, and strained for use. Bring
+stock to boiling point, sprinkle in sago, or tapioca, and stir and cook
+until it becomes transparent; then let soup cool slightly. Mix yolks of
+eggs and the cream together, then the melted Crisco, and add to soup
+and stir till it thickens; it should have the consistency of single
+cream. When a thicker soup is desired, mix teaspoon flour or cornstarch
+with a little milk, and add it to soup at same time as sago or tapioca.
+Season to taste, and serve.
+
+
+                                March 8
+
+                             _Turnip Soup_
+                      _Beef Stew with Dumplings_
+                              _Parsnips_
+                           _Mashed Potatoes_
+                            _Russian Salad_
+                               _Cheese_
+                              _Crackers_
+                        *_Bird’s Nest Pudding_
+                               _Coffee_
+
+*_Bird’s Nest Pudding_--3 eggs, ¾ cup flour, 6 tablespoons Crisco,
+½ cup sugar, ½ cup blanc-mange, pinch baking powder, pistachio nuts or
+cocoanut, angelica and apricot jam.
+
+Break eggs into basin, add sugar to them, and beat over saucepan of hot
+water until mixture is consistency of thick cream. Melt Crisco; sieve
+flour and baking powder together. Stir Crisco and flour quickly and
+lightly into egg mixture, turn into well-Criscoed mold, and bake in a
+moderate oven for 15 to 20 minutes. Turn out when done, and let the
+cake get cold. Rub some apricot jam through a hair sieve, put a thin
+layer of this over the cake, roll it either in chopped pistachio nuts
+or desiccated cocoanut. Stand on a dish. Have ready some blanc-mange
+eggs, fill the center with these, and arrange round the base of the
+nest some pieces of angelica to represent twigs. It is now ready to
+serve. The blanc-mange eggs are made by either filling some egg-molds
+with blanc-mange, or by emptying out some eggs, and using the shells.
+The eggs must be emptied through as small a hole as possible. When set,
+the shells are broken away carefully.
+
+
+                                March 9
+
+                          *_Veal and Ham Pie_
+                        _Baked Sweet Potatoes_
+                           _Fried Parsnips_
+                   _Salad of Canned Asparagus Tips_
+                           _Cheese Fritters_
+                    _Caramel Pudding with Meringue_
+                               _Coffee_
+
+*_Veal and Ham Pie_--1½ pounds veal, 2 hard-cooked eggs, few grains red
+pepper, dust of powdered mace, ½ teaspoon grated lemon rind, ½ pound
+ham, 1 tablespoon flour, 1 teaspoon salt, 6 whole peppers, powdered
+sweet herbs, and pastry.
+
+Cut veal and ham into very thin pieces; mix on a plate, flour, salt,
+pepper, sweet herbs, lemon rind, red pepper, and mace, roll in this
+seasoning each piece of veal, and lay in a pie dish, alternately,
+layers of veal, ham, and egg, cut in slices; pile this in center of
+dish, add ½ cup water; line edge of dish, cover and decorate with
+Crisco Flake Pastry; when baked add a little very good seasoned stock,
+which should become a jelly when the pie is cold, or a little gelatine
+may be added; garnish with parsley if served cold.
+
+
+                               March 10
+
+                        _Cream of Cabbage Soup_
+                               _Celery_
+                               _Olives_
+                *_Halibut, a la Poulette, White Sauce_
+                           _Baked Potatoes_
+                       _Macaroni, Italian Style_
+                            _Chicory Salad_
+                            _Cheese Crusts_
+                            _Plum Pudding_
+                               _Coffee_
+
+*_Halibut, a la Poulette_--Slice of halibut, weighing 2 pounds,
+¼ cup melted Crisco, 2 teaspoons lemon juice, few drops onion juice,
+pepper and salt to taste.
+
+Clean fish and cut into neat fillets. Add seasonings to melted Crisco,
+and put dish containing Crisco in saucepan of hot water to keep Crisco
+melted. Take up each fillet separately with a fork, dip in Crisco,
+roll and fasten with small wooden skewer. Put in shallow pan, dredge
+with flour, and bake 12 minutes in hot oven. Remove skewers, arrange
+on platter for serving, pour around 1½ cups white sauce, and garnish
+with yolks of 2 hard-cooked eggs rubbed through a strainer, whites of
+hard-cooked eggs cut in strips, lemon cut fan-shaped, and parsley.
+
+
+                               March 11
+
+                           _Asparagus Soup_
+                   _Baked Salmon, Hollandaise Sauce_
+                           _Mashed Potatoes_
+                        *_Spinach, a la Creme_
+                           _Escarole Salad_
+                            _Cheese Straws_
+                          _Cocoanut Pudding_
+                               _Coffee_
+
+*_Spinach, a la Creme_--2 pounds spinach, pepper, salt, and nutmeg
+to taste, 2 tablespoons Crisco, ½ cup thick cream, and 1 teaspoon
+sugar.
+
+Wash and pick spinach, throw it into a pan of boiling water containing
+a little salt and soda; boil until tender, 10 to 15 minutes; pour on to
+a wire sieve, and squeeze out all the water; rub through the sieve with
+a wooden spoon; put spinach into a saucepan, with seasoning, butter,
+and cream. The spinach may be prepared as above and mixed with white
+sauce instead of cream; garnish with fried croutons.
+
+
+                               March 12
+
+              _Porterhouse Steak, Maitre d’Hotel Butter_
+                        _French Fried Potatoes_
+                           _Stewed Tomatoes_
+                  _Shredded Cabbage, Cream Dressing_
+                             *_Apple Pie_
+                               _Cheese_
+                               _Coffee_
+
+*_Apple Pie_--Use Crisco Plain Paste. For filling for a medium-sized
+pie tin, use 3 cups pared and sliced apples, ½ cup sugar, ⅛ teaspoon
+salt, 1 tablespoon Crisco, ¼ teaspoon cinnamon, 1 tablespoon lemon
+juice, and grated rind of ½ lemon.
+
+
+                               March 13
+
+                        _Baked Stuffed Haddock_
+                          _Julienne Potatoes_
+                          _Creamed Cucumbers_
+                              _Egg Salad_
+                 *_Steamed Graham Pudding, Hard Sauce_
+                               _Coffee_
+
+*_Steamed Graham Pudding_--½ cup molasses, ½ cup milk, 1 egg, ¼
+cup Crisco, 1½ cups graham flour, ½ teaspoon soda, 1 teaspoon salt, 1
+cup stoned and chopped dates.
+
+Melt Crisco, add molasses, milk, egg well beaten, dry ingredients,
+mixed and sifted, and dates; turn into Criscoed mold, cover, and steam
+2½ hours. Serve with hard sauce. Figs cut in small pieces may be used
+in place of dates.
+
+
+                               March 14
+
+                           *_Breaded Chops_
+                           _Baked Potatoes_
+                            _Celery Hearts_
+                      _Creamed Carrots and Peas_
+                      _Lettuce, French Dressing_
+                     _Apricot Whip, Custard Sauce_
+                               _Coffee_
+
+*_Breaded Chops_--Wipe and trim mutton chops, sprinkle with salt
+and pepper, dip in crumbs, egg, then crumbs, and fry in hot Crisco
+from 5 to 8 minutes, then drain. Do not fry more than 4 chops at a
+time, and allow the Crisco to reheat between fryings. After testing
+Crisco for temperature put in the chops, then lower the heat that the
+surface of the chops may not be burned while the inside is yet under
+done.
+
+
+                               March 15
+
+                          *_Sardine Canapes_
+                             _Baked Beans_
+                           _Baked Potatoes_
+                       _Apple and Celery Salad_
+                            _Cheese Wafers_
+                           _Date Cream Pie_
+                               _Coffee_
+
+*_Sardine Canapes_--Take 6 or 8 sardines, mash up with yolk of a
+hard-cooked egg, pepper and salt to taste, a little lemon juice and 1
+teaspoon melted Crisco. Have some rounds of bread fried a pretty golden
+brown color in hot Crisco, spread the mixture on the croutes; garnish
+round the edges with some finely chopped parsley and white of 1 egg
+rubbed through sieve.
+
+
+                               March 16
+
+                            *_Clam Bisque_
+                              _Crackers_
+                            _Codfish Balls_
+                         _Escalloped Tomatoes_
+                           _Cucumber Salad_
+                           _Bermuda Onions_
+                             _Custard Pie_
+                               _Coffee_
+
+*_Clam Bisque_--2 cups clams, 2 tablespoons chopped onions, bit
+of bay leaf, 3 tablespoons Crisco, 4 tablespoons flour, 2 cups chicken
+stock, 1 teaspoon salt, pepper and red pepper to taste, 1 pint hot
+cream, and 1 teaspoon Worcestershire Sauce.
+
+Chop clams, and cook in stock 20 minutes. Melt Crisco, add onions,
+cook 5 minutes; add flour, strained clam liquor, cook 5 minutes; add
+seasonings, cream, and serve.
+
+
+                               March 17
+
+                         _Irish Potato Bisque_
+                               _Olives_
+                        _Salted Pistachio Nuts_
+                    *_Boiled Salmon, Parsley Sauce_
+                           _Mashed Potatoes_
+                          _Brussels Sprouts_
+                           _Shamrock Salad_
+                          _St. Patrick’s Pie_
+                         _Green Frosted Cakes_
+                             _Green Mints_
+                               _Coffee_
+
+*_Boiled Salmon_--Put the salmon in enough boiling water to cover,
+add 1 teaspoon salt to each quart of water; boil 1 minute, then draw
+on one side, and simmer slowly until cooked, allowing 10 minutes to
+the pound; drain thoroughly, and serve on folded napkin; decorate with
+parsley.
+
+Serve with parsley sauce. For sauce. Blend 2 tablespoons Crisco with
+2 tablespoons flour, add 1 cup milk, salt, pepper, and red pepper
+to taste, stir till boiling, then boil 8 minutes, add 2 tablespoons
+chopped parsley, mix well and use.
+
+
+                               March 18
+
+                      *_Broiled Spanish Mackerel_
+                       _Grilled Guinea Chicken_
+                       _Candied Sweet Potatoes_
+                           _Baked Eggplant_
+                     _Cold Asparagus, Vinaigrette_
+                           _Devilled Cheese_
+                         _Macedoine of Fruits_
+                               _Coffee_
+
+*_Broiled Spanish Mackerel_--Split a good-sized Spanish mackerel
+down the back, clean and wipe as dry as possible, leaving the head and
+tail on or off, as desired. Sprinkle well with salt and pepper. Rub the
+wire broiler with Crisco and lay on this, flesh side up. Turn when the
+flesh is tender and broil on the skin side until brown and crisp, and
+serve with cucumbers dressed with oil and lemon juice.
+
+
+                               March 19
+
+                    *_Chickens Stewed with Olives_
+                        _Chartreuse of Spinach_
+                            _Baked Squash_
+                           _Asparagus Salad_
+                            _Rhubarb Tarts_
+                               _Coffee_
+
+*_Chickens Stewed with Olives_--Cut 2 young chickens into joints
+and put to cook in 3 pints of water with pepper, salt and an onion.
+Cook until the chickens are very tender. Take up, drain and wipe
+chickens and fry them in Crisco till they brown. Strain water in which
+chickens were cooked and take a little more than ½ a pint of it for
+sauce. Put this into the frying pan in which chickens were fried,
+thicken it a little, and into it put 2 dozens olives, chopped, and 1
+tablespoon capers. When it is quite hot and smooth pour over chickens
+and serve.
+
+
+                               March 20
+
+                           *_Princess Soup_
+                    _Veal Chops, Horseradish Sauce_
+                            _Fried Carrots_
+                        _Baked Asparagus Tips_
+                            _Spinach Salad_
+                            _Peach Mousse_
+                               _Coffee_
+
+*_Princess Soup_--Chop very fine 1 cup sorrel, and cook in 1
+tablespoon Crisco. Add ½ teaspoon sugar, ½ teaspoon tarragon or white
+wine vinegar, 1 teaspoon salt, 1 tablespoon flour, and when boiling add
+1 pint hot water. Cook for ½ hour, then add 1 quart white stock and a
+grating of nutmeg and dash of red pepper. Bring to a boil, add beaten
+yolk of 1 egg and 1 cup cream and serve.
+
+
+                               March 21
+
+                      _Baked Shad Roe with Bacon_
+                *_Broiled Lamb Chops, Mint Jelly Sauce_
+                              _Cucumbers_
+                        _Baked Asparagus Tips_
+                            _Shrimp Salad_
+                            _Rice Souffle_
+                               _Coffee_
+
+*_Broiled Lamb Chops_--Trim and flatten chops, sprinkle each with
+sherry wine, rub with salt and white pepper and broil over a clear
+fire until they are done, according to the tastes of those who are to
+eat them. Melt together 4 tablespoons Crisco, if there are 8 chops, a
+small tumbler mint jelly, add to it chopped parsley and a few drops of
+lemon juice and pour over chops just as they are to be served.
+
+
+                               March 22
+
+                            _Czarina Soup_
+                        *_Guinea Hen, Roasted_
+                           _Mashed Potatoes_
+                           _Creamed Onions_
+                           _Dandelion Salad_
+                           _Frozen Pudding_
+                               _Coffee_
+
+*_Guinea Hen, Roasted_--Truss 2 guinea hens, cover breasts with
+thin slices of bacon, and put in roaster and bake, basting often until
+tender. Remove bacon and brown. Melt in roasting pan 2 tablespoons
+Crisco, stir in 2 tablespoons flour, pour in gradually 2 cups scalded
+cream, and stir constantly. Strain, season with salt and white pepper,
+and, if liked, a tiny grain nutmeg, and pour this over guinea hens, or
+pass separately. Serve with these, potato balls of uniform size, which
+have been sauted in Crisco and sprinkled with chopped parsley.
+
+
+                               March 23
+
+                      _Cream of Cauliflower Soup_
+                         _Flounder au Gratin_
+                    *_Mutton Cutlets, a la Soubise_
+                              _Potatoes_
+                           _Tossed Tomatoes_
+                          _Combination Salad_
+                           _Apple Dumplings_
+                               _Coffee_
+
+*_Mutton Cutlets, a la Soubise_--6 mutton cutlets, ½ cup dried
+beans, brown sauce, 2 onions, 3 tablespoons Crisco, and ½ cup white
+sauce. Trim cutlets, season them with pepper and salt, and fry in hot
+Crisco.
+
+Soak dried beans in water for several hours, then boil them in a
+stewpan until tender. Drain, and pass them through a sieve. Melt Crisco
+in a saucepan, stir in sieved beans, add to them the onions, previously
+boiled and sieved, season, and stir over fire until hot. Then add
+white sauce. Dish cutlets in a circle on a hot dish, and put puree of
+beans and onions in center. Pour some brown sauce round and serve.
+
+
+                               March 24
+
+                          _Calf’s Tail Soup_
+                       *_Braised Fillet of Veal_
+                       _Braised Belgian Endive_
+                            _Potato Puree_
+                       _Beet and Cabbage Salad_
+                            _Banana Trifle_
+                               _Coffee_
+
+*_Braised Fillet of Veal_--3½ pounds veal, ¼ pound larding bacon,
+1 onion, 1 carrot, 1 turnip, ½ lemon, forcemeat, stock and a little
+celery.
+
+Remove bone, fill in cavity with forcemeat. Cut some even strips of
+bacon ¼ of an inch thick, and with a larding needle thread neatly on
+top of meat. Slice vegetables, place them in a pan, set veal on these,
+sprinkle with a little lemon juice. Cover with Criscoed paper, and
+add stock to come three-parts up the meat. Cover closely and set pan
+in oven (in order to get top heat also) or over a gentle fire, and
+simmer 2½ to 3 hours. Remove veal to a dripping tin with very little
+stock, and brown in front of fire or in hot oven. Reduce stock in pan,
+meanwhile, by fast boiling without lid, and strain round meat. Garnish
+with cut lemon, and, if liked, with curled bacon and forcemeat balls.
+
+The forcemeat is made as follows: A ¼ cup Crisco, 4 tablespoons chopped
+cooked ham, 1 cup breadcrumbs, 1 tablespoon chopped parsley, 1 teaspoon
+mixed herbs, thyme, and marjoram. Add salt and pepper to taste, and mix
+with 2 well-beaten eggs.
+
+
+                               March 25
+
+                           _Scallop Chowder_
+                      *_Boiled Cod, Oyster Sauce_
+                           _Mashed Potatoes_
+                             _Stewed Corn_
+                     _Watercress, French Dressing_
+                           _Cheese Biscuits_
+                           _Ginger Pudding_
+                               _Coffee_
+
+*_Boiled Cod_--Wash the fish (about 2 to 3 pounds cod), and put
+into a fish-kettle, containing enough boiling water to cover it. Add
+some salt, bring quickly to boil; then draw pan to side of fire, and
+let it stay in hot water until cooked. Do not let water boil or simmer
+again. Cod cooked in this way has a much finer flavor than if it is
+allowed to simmer or boil. Take up fish on drainer, slide it on to a
+hot dish on a folded napkin, and serve garnished with sprigs of crisp
+parsley. Send to table with oyster sauce, which is made as follows:
+4 tablespoons Crisco, 6 tablespoons flour, 1 small onion, ½ carrot,
+12 whole peppers, ½ bay leaf, 1 clove, 1 bouquet garni, small blade
+mace, salt, and ten oysters. Peel the onion, scrape carrot; put them
+into saucepan with bay leaf, whole pepper, bouquet garni, and clove;
+add milk, and bring to boil. When milk boils take out mace and bay
+leaf. Melt Crisco in small saucepan; mix in flour smoothly; whisk into
+this hot milk. Stir until it boils, then let it simmer from 10 to 15
+minutes. Take out bouquet; rub sauce through a sieve. Take 10 oysters
+and their liquor and put into a saucepan and bring to boiling point.
+Then take the oysters and cut each in quarters. Heat the sauce and add
+the oyster liquor, reduce well, strain and return to saucepan; stir in
+1 yolk of egg, bind, and then add oysters and lemon juice. Stir till
+hot, but it must not boil. Season to taste and serve.
+
+
+                               March 26
+
+                           _Pepper Cocktail_
+                           *_Fried Pigeons_
+                            _Baked Onions_
+                           _Mashed Potatoes_
+                        _Celery and Nut Salad_
+                           _Cheese Custards_
+                          _Orange Ice Cream_
+                               _Coffee_
+
+*_Fried Pigeons_--4 pigeons, ½ pound sausage meat, 1 egg, carrot,
+turnip, onion, celery, mace, and cloves. Empty and split pigeons in
+halves, lengthways; remove 1 joint of wing and of leg, and truss
+neatly; wash thoroughly.
+
+Put into a stewpan, a small bit turnip and carrot, small onion, bit of
+celery, blade of mace, few cloves and whole peppers; place pigeons on
+top; add 2 cups water, and all giblets of pigeons nicely cleaned and
+prepared; cover all with Criscoed paper and cover them with lid, and
+cook gently 1 hour. Remove pigeons from pan, and dry each thoroughly.
+Divide sausage into 4 portions; fill hollow of pigeons with these, and
+with floured hands pat it quite smooth, using flour all over pigeons.
+Have an egg well beaten; cover carefully with it, and roll in fine
+breadcrumbs. Put into hot Crisco, and fry a golden brown. Have the
+following sauce in dish, and place the pigeons neatly in center: Strain
+liquor pigeons were stewed in, and into pan put 1 tablespoon flour and
+1 tablespoon Crisco, moisten it with a little cold water; then add
+to it the liquor, a ¼ teaspoon meat extract, 1 small tomato chopped
+up, and salt to taste; let all boil for 10 minutes; then strain. It
+may require more stock or water to be added to make sauce a good
+consistency.
+
+
+                               March 27
+
+                         _Grapefruit Cocktail_
+                      _Roast Duck, Currant Jelly_
+                          *_Creamed Turnips_
+                       _Sweet Potato Croquettes_
+                             _Apple Salad_
+                            _Cheese Straws_
+                         _Marmalade Ice Cream_
+                               _Coffee_
+
+*_Creamed Turnips_--Wash turnips, and cut in ½ inch cubes. Cook
+3 cups in boiling salted water 20 minutes, or until soft. Drain, and
+serve with the following sauce: 2 tablespoons Crisco, 2 tablespoons
+flour, 1 cup milk, ¼ teaspoon salt, and pepper to taste. Put Crisco
+in saucepan, stir until melted and bubbling; add flour mixed with
+seasonings, and stir until thoroughly blended. Pour on gradually the
+milk, adding about ⅓ at a time, stirring until well mixed, then
+beating until smooth and glossy.
+
+
+                               March 28
+
+                           _Anchovy Eclairs_
+                     *_Planked Shad, Butter Sauce_
+                              _Cucumbers_
+                             _Potato Puff_
+                           _Asparagus Salad_
+                          _Cheese Sandwiches_
+                            _Cafe Parfait_
+                               _Coffee_
+
+*_Planked Shad_--Clean and split down the back a good 3-pound
+shad. Heat plank very hot, lay fish upon it, skin side down, or that
+portion will be raw. The hot plank cooks it. Brush flesh carefully
+over with olive oil, then sprinkle with salt and pepper. Bake for 30
+minutes in a hot oven. Baste frequently with melted Crisco. It may be
+cooked in a gas range having the flame over the fish. When cooked pour
+over the fish 2 tablespoons melted Crisco and juice of 1 lemon. Garnish
+with parsley and quarters of lemon. Set the plank on a serving dish and
+serve with butter sauce.
+
+
+                               March 29
+
+                           _Printanier Soup_
+                    _Broiled Chicken, Oyster Sauce_
+                         *_Princess Potatoes_
+                            _String Beans_
+                     _Watercress, French Dressing_
+                           _Cheese Biscuits_
+                         _Lemon Meringue Pie_
+                               _Coffee_
+
+*_Princess Potatoes_--Wash, peel and boil two pounds potatoes, drain
+off water and dry in oven, then rub through sieve, add 3 egg yolks,
+2 tablespoons Crisco, 1 tablespoon cream, seasoning salt, pepper and
+grated nutmeg. When well mixed lay on floured board and divide into 12
+pieces, shape each piece into a square, put them on a buttered tin,
+brush over with beaten egg and bake in hot oven till well browned.
+
+
+                               March 30
+
+                        _Cream of Barley Soup_
+                        *_English Chicken Pie_
+                          _Broiled Tomatoes_
+                   _Cucumber Salad with Red Peppers_
+                              _Biscuits_
+                               _Cheese_
+                               _Coffee_
+
+*English Chicken Pie--1 chicken, ½ pound veal fillet, 4 ounces bacon, 3
+hard-cooked eggs, ¼ pound mushrooms, 2 tablespoons Crisco, pepper and
+salt to taste, chopped parsley, puff-pastry, stock, and 1 egg.
+
+Cut fowl into small joints, season these with salt and pepper. Slice
+veal thinly, line bottom of fireproof dish with this, place on top
+a layer of chicken. Chop mushrooms finely, saute them in Crisco in
+small stewpan; sprinkle half of this over pieces of chicken, then
+layer of hard-cooked eggs, over that thin slices bacon and chopped
+parsley. Continue in this way until all ingredients are used up and
+the fireproof dish is full; fill dish three parts full with stock.
+Put a strip of pastry round the edge of dish, wet this lightly with
+water, cover the pie with puff-pastry rolled out to the proper size
+and thickness; press down the paste on to the wet edge of paste, trim
+round. Decorate the paste at the edge according to taste; brush over
+pie with beaten egg, make a slit in the center of the lid, and place a
+circle of pastry leaves round it. Put pie in moderate oven, and bake
+about 1½ hours. Pour in a little stock before serving.
+
+
+                               March 31
+
+                            _Deviled Clams_
+                  *_Broiled Lobsters, Melted Butter_
+                         _Potatoes au Natural_
+                           _Baked Macaroni_
+                   _Romaine Salad, French Dressing_
+                    _Snow Pudding, Chocolate Sauce_
+                               _Coffee_
+
+*_Broiled Lobsters_--Kill lobsters by cutting tails off with one
+stroke of the knife, just where they join the body. With another clean
+cut divide each lengthwise into 2 equal parts, shell and all. Take out
+coral, the one long intestine and stomach. Crack claws with a hammer.
+Put within a Criscoed broiler, split side downward, and broil over
+fire. As soon as juice begins to run freely withdraw long enough to
+baste liberally with melted Crisco, and return to fire, turning often
+to keep in juices. Cook about 10 minutes on split or flesh side, and 8
+upon other. Have ready sauce made by rubbing 2 tablespoons Crisco to
+cream with lemon juice and finely-minced parsley, adding little red
+pepper, and baste lobsters with this while hissing hot. Serve half
+lobster to each guest.
+
+
+                                April 1
+
+                    *_Fried Oysters, Tartare Sauce_
+                          _Roast Guinea Hens_
+                     _Rice Croquettes en Surprise_
+                  _Lettuce, Asparagus and Red Pepper_
+                                _Salad_
+                            _Cheese Wafers_
+                          _Pineapple Mousse_
+                               _Coffee_
+
+*_Fried Oysters_--Wash, drain, and dry oysters between 2 towels;
+let stand in a marinade 10 or more minutes, then drain again. Roll in
+crackercrumbs, seasoned with salt, pepper, and paprika. For 2 cups
+oysters, beat 2 eggs with 2 tablespoons cold water until well mixed;
+dip oysters, crumbed, into egg, and roll again in crumbs.
+
+Fry 1 minute in hot Crisco. Use frying-basket and cook 6 oysters at a
+time. Drain and serve at once with tartare sauce.
+
+The marinade is made as follows: Take 1 part melted Crisco and 3 of
+vinegar, with salt and pepper to taste. Stir oysters into this and let
+stand 10 minutes, then drain off any of the marinade that has not been
+absorbed.
+
+
+                                April 2
+
+                           _Emergency Soup_
+                            *_Veal Pot Pie_
+                           _Baked Dumplings_
+                            _Cabbage Salad_
+                          _Cheese  Crackers_
+                     _Fruit Jelly, Whipped Cream_
+                               _Coffee_
+
+*Veal Pot Pie--Wipe piece of veal from shoulder; and cut into pieces
+for serving; add ½ inch strip salt pork or bacon for each piece of
+veal, cover with cold water, put over fire and bring quickly to boiling
+point, then, after boiling five minutes, skim and let simmer until
+meat is tender. When nearly tender, add salt and pepper to taste, and
+biscuit mixture cut into rounds. Cook ten minutes without lifting
+cover. Serve meat in center of platter, dumplings at ends and sauce,
+thickened, if needed, with flour and water, over whole. Dumplings may
+be steamed 15 minutes over saucepan boiling water. This is usually
+preferable, to avoid removing them from fire until instant of serving.
+Beaten yolks of 2 eggs, diluted with ½ cup cream and added to sauce,
+gives a richer dish.
+
+Biscuit mixture is made as follows: Sift 1 quart good flour, 2
+teaspoons baking powder and 1 teaspoon salt, putting it through
+sifter 2 or 3 times. Rub into flour 1 large tablespoon Crisco and add
+sufficient sweet milk to make dough as soft as can be rolled and cut.
+Roll about ¾ inch thick, cut with round biscuit cutter.
+
+
+                                April 3
+
+                             _Crecy Soup_
+                           _Mutton Cutlets_
+                           _Savory Lentils_
+                            _Roast Pigeons_
+                          _Chipped Potatoes_
+                     _Egg and Lettuce Mayonnaise_
+                  *_Apricot Fritters, Vanilla Sauce_
+                               _Coffee_
+
+*_Apricot Fritters_--6 apricots, ½ pint syrup, half lemon,
+frying-batter, Crisco, and vanilla sauce.
+
+Select firm, ripe apricots, or preserved ones can be used, cut them in
+halves, and take out stones. Stew them gently in syrup with grated
+rind of ½ lemon. When they are tender, drain well, and let them cool.
+Have ready some frying-batter, dip apricots into it, then fry in plenty
+of hot Crisco. When a nice golden color, take them up, drain on paper,
+dish up on a napkin and serve with vanilla sauce.
+
+
+                                April 4
+
+                             _Brown Soup_
+                            _Mousse of Ham_
+                             _Veal Olives_
+                           _Mashed Potatoes_
+                               _Spinach_
+                             _Pear Salad_
+                           _Cheese Ramekins_
+                            *_Rice Souffle_
+                           _Fruit Custards_
+                               _Coffee_
+
+*_Rice Souffle_--4 tablespoons ground rice stirred to smooth paste
+with ½ tablespoon Crisco and 6 tablespoons milk. Add remainder of a
+pint of milk, and put all into a saucepan, and stir till it thickens.
+Add beaten yolks 4 eggs and 2 tablespoons sugar well stirred, also
+add the well whisked whites of 4 eggs. Mix all thoroughly, place in a
+Criscoed souffle dish, and bake for ½ hour. Serve instantly.
+
+
+                                April 5
+
+                             *_White Soup_
+                      _Fried Fillets of Haddock_
+                     _Roast Chicken, Bread Sauce_
+                            _Potato Chips_
+                          _Brussels Sprouts_
+                       _Cress and Orange Salad_
+                        _Iced Castle Puddings_
+                               _Coffee_
+
+*_White Soup_--2 small onions, 1 turnip, 1 pound potatoes, 1 stalk
+celery, 2 small parsnips or artichokes, 3 pints water, ½ pint milk, 1
+tablespoon flour or cornstarch, 2 tablespoons Crisco, and salt to taste.
+
+Cut about 2 pounds of any white vegetables, previously washed and
+peeled, into pieces, or preferably several kinds mixed, and boil them
+until soft in the water with salt and Crisco. Rub them through sieve or
+colander, put them back in the stewpan with milk, and let boil. Put in
+flour, mixed smoothly with little cold water or milk, let soup boil for
+10 minutes, and then serve.
+
+
+                                April 6
+
+                      _Broiled Soft Shell Crabs_
+                  *_Sweetbreads with Mushroom Puree_
+                        _Boiled Bermuda Onions_
+                           _New Green Peas_
+                      _Lettuce and Radish Salad_
+                      _Fried Cornstarch Pudding_
+                               _Coffee_
+
+*_Sweetbreads with Mushroom Puree_--Blanch and prepare sweetbreads, by
+cutting away all the windpipes and fibrous nerves. When they are quite
+cool, put under a weight to flatten well. Dip them in melted Crisco and
+broil, without browning too much, over a clear fire.
+
+Put sweetbreads on very thin slices of round toast and serve with this
+puree poured over all: Chop 1 dozen fresh mushrooms and put them to
+cook with ½ pint of cream and ½ cup fine breadcrumbs. Cook them in
+double boiler till mushrooms can be pressed through rather fine sieve.
+Return this puree to fire, season with salt and white pepper, and let
+get as hot as possible before using it for sweetbreads.
+
+
+                                April 7
+
+                         _Grilled Brook Trout_
+                   *_Spring Lamb Steak, a la Minute_
+                          _Lentil Croquettes_
+                           _Potato Rissoles_
+                          _Grapefruit Salad_
+                               _Cheese_
+                              _Crackers_
+                           _Golden Parfait_
+                               _Coffee_
+
+*_Spring Lamb Steak, a la Minute_--Rub some fillets of spring lamb
+steak with salt and pepper, and fry them gently in 3 tablespoons Crisco
+which has been melted in an iron frying pan, until thoroughly cooked.
+Remove from frying pan and keep hot. Put 12 large fresh mushroom caps
+in pan and cook until tender, adding ¼ cup cream and salt and pepper
+to taste. Put lamb steak on hot platter, garnish with mushroom caps,
+and pour sauce around.
+
+
+                                April 8
+
+                            *_Red Pottage_
+                      _Boudins of Ham with Peas_
+                         _Roast Ribs of Beef_
+                          _Yorkshire Pudding_
+                              _Potatoes_
+                             _Cauliflower_
+                          _Chiffonade Salad_
+                      _Rhubarb Tart and Custard_
+                               _Coffee_
+
+*_Red Pottage_--½ a pound dried beans, 1 teacup tomato puree, 1 beet,
+2 tablespoons Crisco, 2 onions, piece of celery, 1 small piece of
+parsnip, 2 quarts good stock. Put Crisco in saucepan then add onions,
+celery and parsnip; cook a little, do not let it get very brown, then
+add dried beans, tomato puree, sliced beet and add pepper and salt to
+taste and then stock, and boil till all is tender. Rub through a fine
+sieve, reheat and serve.
+
+
+                                April 9
+
+                            *_Corn Chowder_
+                            _Broiled Steak_
+                           _Baked Potatoes_
+                     _Horseradish, Cream Dressing_
+                         _Scalloped Tomatoes_
+                            _Celery Salad_
+                            _Cherry Sponge_
+                               _Coffee_
+
+*_Corn Chowder_--1 can corn, 1 cup salt pork cut in cubes, 1 cup
+potatoes, ½ cup chopped onions, salt and red pepper to taste, 3 cups
+water, 2 cups milk, 1 tablespoon Crisco, 1 tablespoon flour, and ½ cup
+crackercrumbs. Cook salt pork in frying pan for 5 minutes; add onion
+and cook until a yellow color. Parboil potatoes 5 minutes; add to onion
+with corn and water; cook 20 minutes. Thicken milk with Crisco and
+flour cooked together. Combine mixtures; add crackercrumbs and salt and
+pepper to taste, then serve.
+
+
+                               April 10
+
+                        _Puree of Black Beans_
+                           _Baked Macaroni_
+                            *_Potato Puff_
+                            _Cabbage Salad_
+                            _Cheese Puffs_
+                     _Spice Jelly, Whipped Cream_
+                               _Coffee_
+
+*_Potato Puff_--Prepare 2½ cups hot mashed potato. Add ¾ cup milk, 2
+well-beaten yolks of eggs, 3 tablespoons Crisco, and salt and pepper to
+taste. Beat this well, then add beaten whites of 2 eggs. Pile lightly
+in Criscoed baking dish and bake until puffed and brown.
+
+
+                               April 11
+
+                              _Bean Soup_
+               _Globe Artichoke with Sauce Hollandaise_
+                           _Stuffed Peppers_
+                            _Potato Straws_
+                          *_Grilled Tomatoes_
+                           _Pimiento Salad_
+                                _Fruit_
+                           _Assorted Cakes_
+                               _Coffee_
+
+*_Grilled Tomatoes_--Wipe tomatoes, spread little Crisco on each
+with a knife, and set on grill pan near to clear fire. Turn often,
+basting or keeping moist with Crisco. Whole tomatoes cook in 7 to 10
+minutes, according to size. Sliced ones in about 5 minutes. When meat
+or ham is being grilled tomatoes will cook in pan underneath the grid
+on which meat rests.
+
+
+                               April 12
+
+                          *_Hollandaise Soup_
+                         _Escalloped Potatoes_
+                            _Vegetable Pie_
+                           _Celery Patties_
+                            _Romaine Salad_
+                          _Chocolate Tapioca_
+                               _Coffee_
+
+*_Hollandaise Soup_--1 quart vegetable stock, 4 tablespoons Crisco,
+4 tablespoons flour, 4 yolks eggs, ½ pint cream, ½ cup green peas,
+cooked, 1 teaspoon salt, ½ cup carrot, cut in small pieces, cooked,
+1 teaspoon sugar, ½ cup cut cucumber, cooked, and 1 teaspoon chopped
+tarragon.
+
+Trim peas, carrots and cucumbers with round cutter, size and shape of
+peas. Cook them in boiling water, being careful not to cook them too
+much. Melt Crisco and flour in stewpan; add stock and let boil well.
+Break yolks of eggs into a basin and add cream, then add the liaison
+of eggs and cream to stock; let it just come to boil, being careful it
+does not curdle. Strain into a clean stewpan, add vegetables which have
+been previously cooked, and tarragon and serve.
+
+
+                               April 13
+
+                             _Indian Soup_
+                                _Rice_
+                      *_Mock Goose, Apple Sauce_
+                            _Stewed Celery_
+                           _Pineapple Salad_
+                             _Rhubarb Pie_
+                               _Coffee_
+
+*_Mock Goose_--2 cups breadcrumbs, 2 cups dropped black walnuts, 2
+cups boiled rice, 6 hard-cooked eggs, 3 raw eggs, 1 tablespoon grated
+onion, salt, pepper and grated nutmeg to taste.
+
+Put breadcrumbs in saucepan with 2 cups water; cook for a few minutes;
+add hard-cooked eggs, chopped; take saucepan from fire and add black
+walnut meats and the rice. When this is well mixed, add raw eggs,
+slightly beaten, and seasonings. Form this into shape of a goose,
+reserving portions for legs and wings. Take a tablespoon of mixture in
+your hand and press it into shape of a leg; put piece of dry macaroni
+into it for bone and fasten it to goose. Do other side same way. Form
+remaining portions into small pieces looking like wings tucked under;
+press them to side of goose. Brush goose over with melted Crisco and
+bake for 1 hour. Serve with apple sauce.
+
+
+                               April 14
+
+                          *_Lobster Newburgh_
+                         _Glazed Sweetbreads_
+                  _Loin of Lamb, Roasted, Mint Sauce_
+                              _Asparagus_
+                          _Potato Croquettes_
+                          _Pineapple Sherbet_
+                               _Coffee_
+
+*_Lobster Newburgh_--2 pounds lobster, ¼ cup Crisco, salt, red
+pepper, and grated nutmeg to taste, 1 tablespoon sherry, 1 tablespoon
+brandy, ⅓ cup cream, and 2 egg yolks. Remove cooked lobster meat from
+shell and cut in slices. Melt Crisco, add lobster and cook 3 minutes.
+Add salt, red pepper, grated nutmeg, sherry and brandy; cook 1 minute,
+then add cream and yolks of eggs slightly beaten, and stir until
+thickened. Serve with toast.
+
+
+                               April 15
+
+                           *_Stewed Chicken_
+                        _Baking Powder Biscuit_
+                               _Spinach_
+                          _Buttered Parsnips_
+                       _Celery and Orange Salad_
+                            _Cheese Relish_
+                            _Ribbon Jelly_
+                               _Coffee_
+
+*_Stewed Chicken_--Draw, singe, and joint a stewing chicken. Season
+pieces with pepper and salt and cover with boiling water. Cover and
+stew gently until tender.
+
+Remove chicken. Place pieces in a colander on a plate in oven to drain,
+and thicken gravy by adding 1 tablespoon flour rubbed with 1 tablespoon
+Crisco. Add salt and pepper to taste, a little chopped parsley and 1
+cup milk. Beat an egg until light; pour on it part of gravy, beating
+carefully to prevent lumps; return to remainder of gravy; bring to boil
+and pour over chicken.
+
+
+                               April 16
+
+                            _Oyster Bisque_
+                      *_Mackerel, a la Claudine_
+                              _Radishes_
+                                _Corn_
+                                _Peas_
+                              _Potatoes_
+                   _Lettuce and Pepper Grass Salad_
+                            _Cheese Balls_
+                          _Princess Pudding_
+                               _Coffee_
+
+*_Mackerel, a la Claudine_--Take a nice large fresh mackerel,
+split it down back and remove bone, season fish with melted Crisco,
+chopped fresh mushrooms, salt, pepper, and finely chopped shallot; put
+on to a grill iron and cook in front or over brisk fire for about 15
+minutes, then take up and serve on hot dish with the following sauce:
+Take 1 cup brown sauce, 2 tablespoons capers, pinch chopped parsley,
+four anchovies rubbed through sieve, 1 teaspoon glaze, and 1 chopped
+shallot, 3 or 4 shredded button mushrooms; boil up and simmer for 10
+minutes, rub through sieve, then add juice of 1 lemon and 4 chopped
+olives, reboil and serve.
+
+
+                               April 17
+
+                            *_Potato Soup_
+                  _Breaded Lamb Chops, Tomato Sauce_
+                           _Mashed Potatoes_
+                           _Creamed Turnips_
+                            _Cheese Salad_
+                           _Canary Pudding_
+                               _Coffee_
+
+*_Potato Soup_--1 quart white second stock or water, ½ pint milk,
+1 pound potatoes, 1 onion, 1 stalk celery, 2 tablespoons Crisco, 1
+tablespoon fine sago or crushed tapioca, salt and pepper to taste.
+
+Slice potatoes, onion, and celery. Make Crisco hot in stewpan, add
+vegetables, fry and cook until Crisco is absorbed, stirring frequently
+to prevent them browning. Add stock, and simmer until vegetables are
+tender (about 1 hour). Rub through fine sieve; return to saucepan, add
+milk, and bring to boil. Sprinkle in sago, cook until transparent, add
+seasoning to taste, and serve.
+
+
+                               April 18
+
+                           _Orange Cocktail_
+                      _Boiled Capon, Caper Sauce_
+                           _Buttered Beans_
+                          *_Carrot Fritters_
+                             _Olive Salad_
+                       _Baked Chocolate Custard_
+                               _Coffee_
+
+*_Carrot Fritters_--Have nice, young, tender carrots, clean and
+scrape them carefully, and cut each one in two lengthwise. Put to boil
+in salted water. Take up, drain and cool, and make a frying batter as
+follows: Beat up 1 egg, sift in 1 cup flour, ¾ cup milk, pinch of salt,
+and 1 tablespoon melted Crisco. Mix till smooth and glossy. Allow to
+stand in cool place for 1 hour, then add 1 teaspoon baking powder. Put
+in few pieces of carrot at a time. Drop into hot Crisco and fry for a
+few minutes. Serve hot.
+
+
+                               April 19
+
+                            *_Kidney Soup_
+                        _Flounder, White Sauce_
+                      _Roast Shoulder of Mutton_
+                              _Potatoes_
+                           _Spinach au Jus_
+                  _Cauliflower and Red Pepper Salad_
+                    _Moulded Pears, Whipped Cream_
+                               _Coffee_
+
+*_Kidney Soup_--½ pound ox kidney, ½ pound lean beef, 3 pints
+brown stock, 3 tablespoons coarsely chopped fat bacon, 1 tablespoon
+chopped onion, 2 tablespoons flour, 2 tablespoons Crisco, salt and
+pepper to taste.
+
+Wash kidney and beef quickly, dry them, and cut them up quite small.
+Melt Crisco in saucepan, add bacon, onion, and kidney, and fry them
+until brown. Add stock and salt to taste, and simmer soup for about
+2½ hours. Strain out solid parts, pound them to a paste, and rub this
+through fine wire or hair sieve. Rinse out pan, mix flour smoothly and
+thinly with little of strained soup. Reboil rest of liquid, pour in
+flour, and stir it till it boils. Cook for ten minutes and carefully
+skim it. Then mix in smoothly sieved meat, add seasoning, reheat soup
+without boiling it after adding meat, and it is ready to serve. Water
+can replace stock; if so, add piece of carrot and turnip and bunch
+herbs to soup, but do not pound or sieve these. A more delicate soup is
+made with four or five sheep’s kidneys instead of ox kidney. Add little
+caramel coloring if needed.
+
+
+                               April 20
+
+                             _Celery Soup_
+                         *_Braised Ox-Tongue_
+                           _Baked Potatoes_
+                           _Mashed Turnips_
+                              _Cold Slaw_
+                            _Cheese Wafers_
+                             _Rice Mousse_
+                               _Coffee_
+
+*_Braised Ox-Tongue_--1 ox-tongue, 1 pint stock, 1 onion, 1 small
+carrot, 1 bouquet garni, 1 clove, ½ pint piquante sauce, and 6 thin
+slices bacon. Trim ox-tongue, which should be obtained salted or
+pickled ready for use. Blanch, and let it cool. Put into fish-kettle or
+stewpan, large enough to hold tongue, slices bacon, onion peeled and
+sliced, carrot scraped and cut in pieces, bouquet garni and clove; add
+stock, put in tongue, and cook until three parts done, then take it up,
+and skin while hot. Strain liquor it was cooked in, take off fat, add
+piquante sauce, put tongue into this, and finish cooking. When tender,
+cut in slices, dish, and pour sauce over, and serve. Mashed potatoes,
+spinach, or peas served with tongue is a great improvement.
+
+The piquante sauce is made as follows: 4 shallots, 3 mushrooms, 1
+bay leaf, ½ carrot, sprig thyme, 2 tablespoons Crisco, 4 tablespoons
+vinegar, half pint brown stock, ½ teaspoon anchovy extract, 1
+tablespoon Worcestershire sauce, 3 tablespoons flour, salt and red
+pepper to taste.
+
+Peel and chop shallots, carrot, and mushrooms; melt Crisco in a
+saucepan; fry vegetables a nice brown; then add vinegar, bay leaf, and
+thyme. Reduce vinegar to half the quantity; stir in flour, dilute with
+stock, bring to boil; then add anchovy extract, Worcestershire sauce,
+salt and red pepper to taste. Take out thyme and bay leaf. Simmer for
+10 minutes. Skim, and use as required.
+
+
+                               April 21
+
+                          *_Mock Turtle Soup_
+                           _Beef, a la Mode_
+                              _Potatoes_
+                             _Cauliflower_
+                             _Beet Salad_
+                            _Cheese Wafers_
+                          _Rhubarb Shortcake_
+                               _Coffee_
+
+*_Mock Turtle Soup_--½ calf’s head, 2 pounds shin beef, small
+knuckle veal, 3 tablespoons Crisco, ½ cup flour, 1 ounce ham, large
+bunch herbs, 12 whole peppers, 6 cloves, blade mace, 3 onions, 1
+carrot, ½ head celery, 1 leek, glass sherry or some lemon juice, salt
+and red pepper to taste, and quenelles. Leave head in water to soak for
+5 or 6 hours; then wash well and take out brains. Bone head. Cut 6
+ounces lean part of veal and reserve to make quenelles. Then chop bones
+taken from head, the veal, and beef. Put them into stock pot, and place
+flesh from head on top; then well cover with water, add little salt and
+let slowly come to boil. Skim well; add vegetables, cleaned but not cut
+up, and spices. Let all simmer very slowly for 8 or 9 hours. When head
+is quite tender (it will take about four hours), lift it out carefully
+and place between 2 dishes to press until quite cold. Strain stock.
+Melt Crisco in pan, add ham cut into small pieces, and fry slowly for
+five minutes, then add flour and stir until it is of dark brown color.
+Take off stove and add stock by degrees; stir over fire until it boils;
+put it at corner of stove to simmer for 20 minutes; skim and strain it.
+Cut head into small square pieces and warm up in soup; add sherry, red
+pepper, and salt to taste. Turn it out into tureen, then put in some
+very small quenelles, made with teaspoons, and poached for 10 minutes
+in water.
+
+
+                              Vegetarian
+
+                               April 22
+
+                           _Calcutta Bisque_
+                           _Tomatoes Casino_
+                   *_Asparagus Loaf, Bechamel Sauce_
+                           _Leeks in Butter_
+                           _Roast Potatoes_
+                            _Cherry Salad_
+                               _Cheese_
+                              _Crackers_
+                               _Coffee_
+
+*_Asparagus Loaf_--Crisco thoroughly a charlotte russe mold, ¼
+size, and line it with cooked tips of asparagus well drained. Cook
+together 2 tablespoons flour, 2 tablespoons Crisco, 1 teaspoon salt,
+dash of pepper, add gradually 1 cup of cream and boil 5 minutes. Remove
+from fire, add 1 cup cooked asparagus tips and 4 eggs thoroughly
+beaten. Turn mixture into mold, set in pan of hot water and cook in a
+moderate oven about 30 minutes or until center is firm. Turn loaf on
+hot dish, arrange about it little oblong pieces of bread that have been
+dipped in beaten eggs and milk and browned. Pour sauce around it and
+serve at once.
+
+
+                              Vegetarian
+
+                               April 23
+
+                            _Julienne Soup_
+                       _Creamed Salsify Patties_
+                       _Mushrooms in Casserole_
+                           _Mashed Potatoes_
+                         _Green String Beans_
+                           _Orange Fritters_
+                           *_Swiss Pudding_
+                               _Coffee_
+
+*_Swiss Pudding_--1½ cups breadcrumbs, 1 pound apples, 4 tablespoons
+brown sugar, 2 tablespoons Crisco, and grated lemon rind. Choose good
+cooking apples, peel, core, and thinly slice them. Well Crisco a pint
+pudding-dish, place some crumbs on bottom, and press some against the
+sides of dish, put in layer of apples, some sugar, a little lemon peel
+or any other flavoring preferred, then a few more crumbs, and repeat
+this until all are used; leaving crumbs for top layer.
+
+Pile mixture up little as it shrinks while cooking. Place Crisco in
+small pieces on top. Bake in moderately hot oven until apples are quite
+cooked and pudding is browned top and bottom. Turn pudding out on to
+flat dish, sprinkle sugar over top. Serve with boiled custard or cream.
+This pudding may be served hot or cold.
+
+
+                              Vegetarian
+
+                               April 24
+
+                          _Cream of Pea Soup_
+                     _Ladies’ Cabbage in Ramekins_
+                           _Chestnut Puree_
+                          _Mock New Potatoes_
+                           *_Creamed Beets_
+                            _Banana Salad_
+                         _Marshmallow Pudding_
+                               _Coffee_
+
+*_Creamed Beets_--Boil 8 medium-sized beets until tender,
+then remove from saucepan and place them in cold water, rub skins
+off carefully with hands, cut in ½ inch cubes. Make a sauce of 2
+tablespoons Crisco creamed with 2 tablespoons flour and ½ cup water in
+which beets were boiled 2 tablespoons cream, 2 tablespoons vinegar, 2
+teaspoons sugar, salt and pepper to taste. Pour sauce over hot beets
+and serve in hot dish.
+
+
+                              Vegetarian
+
+                               April 25
+
+                        _Cream of Turnip Soup_
+                   *_Bean Croquettes, Tomato Sauce_
+                             _Savory Rice_
+                   _Lettuce Salad, French Dressing_
+                            _Stewed Prunes_
+                               _Coffee_
+
+*_Bean Croquettes_--1 pint white beans, ½ cup cream, yolk 2 eggs,
+1 tablespoon Crisco, 1 tablespoon flour, 1 tablespoon chopped parsley,
+1 teaspoon onion juice, 1 teaspoon salt, and pepper to taste. Soak
+beans over night, drain, cover them with fresh water, boil an hour,
+drain, throw away water, cover with fresh water and boil until tender;
+drain and press beans through colander. Rub Crisco and flour together,
+add cream, stir until almost boiling, then add yolks of eggs. Stir
+again for a minute over fire, add bean pulp and all seasonings; mix and
+turn out to cool. When cool, form into cylinders, dip in egg, roll in
+breadcrumbs and fry in hot Crisco. Serve with tomato sauce.
+
+
+                               April 26
+
+                          _Mushroom Canapes_
+                         *_Chicken, a la King_
+                          _Potato Croquettes_
+                          _Tomato Mayonnaise_
+                            _Cheese Drops_
+                           _Washington Pie_
+                               _Coffee_
+
+*_Chicken, a la King_--½ boiled chicken (one pint in thick pieces), 2
+tablespoons Crisco, 2 fresh mushrooms, 1 cup cream, ½ cup sherry wine,
+yolks 2 eggs, 1 teaspoon salt, 1 green pepper and 1 red pepper, cut
+in long thin strips. Melt Crisco, add mushrooms, cook 5 minutes. Add
+chicken, heat through, add salt, wine and the strips of peppers. (The
+chicken should be removed from bone in long thick pieces.) Beat yolks
+until light, add cream, cook over boiling water or in chafing dish,
+stirring constantly until thickened, about 1½ minutes; then pour over
+hot chicken mixture and serve at once on toast.
+
+
+                               April 27
+
+                             _Fried Trout_
+                              _Radishes_
+                          *_Grilled Chickens_
+                         _Glazed New Potatoes_
+                          _Broiled Tomatoes_
+                       _Stuffed Cucumber Salad_
+                            _Cheese Sticks_
+                             _Roman Cream_
+                               _Coffee_
+
+*_Grilled Chickens_--Have small spring chickens, clean and wipe
+well, and split down back. Soak them for an hour in olive oil that is
+seasoned with an onion sliced, some salt, pepper, parsley and lemon
+juice. Lift them from this dressing, and without wiping at all, but
+sprinkling over them a little flour, set to broil over a clear fire.
+Melt 4 tablespoons Crisco, add to it juice of 1 lemon, glass of Madeira
+and tablespoon cooked ham chopped as finely as it is possible to get
+it. Have this sauce hot, and put over chickens when taking them up.
+
+
+                               April 28
+
+                            _Clam Cocktail_
+             _Shad, Stuffed and Baked, Brown Butter Sauce_
+                           _Mashed Potatoes_
+                     _Beets Stuffed with Peppers_
+                          *_Caramel Custard_
+                               _Coffee_
+
+*_Caramel Custard_--4 eggs and 1 yolk, ½ cup sugar, 1 pint milk,
+and 1 teaspoon lemon extract. Have plain tin pudding mold, put 3
+tablespoons sugar into small saucepan and stir till it becomes quite
+brown like coffee. Pour this into mold and run it all over bottom of
+it. Crisco then sides of mold, beat eggs and sugar together till mixed
+well, then add milk and flavoring. Pour all into prepared mold, cover
+with piece of Criscoed paper; have stewpan with an inch of boiling
+water in it; put saucer or something flat in bottom of it, set pudding
+tin on this, and cover pan with lid. Let steam slowly for at least 1
+hour. It must not boil, but be set on part of stove where it will keep
+hot without boiling. Turn out and serve hot or cold.
+
+
+                              Vegetarian
+
+                               April 29
+
+                        _Cream of Salsify Soup_
+                      _Nut Sausage, Brown Sauce_
+                       _Grilled Sweet Potatoes_
+                            *_Sour Cabbage_
+                        _Apple and Prune Tart_
+                               _Coffee_
+
+*_Sour Cabbage_--2 quarts chopped cabbage, 2 tablespoons Crisco, ½
+cup vinegar, salt and pepper to taste.
+
+Soak cabbage in cold water for 1 hour; drain; place it in an uncovered
+kettle of boiling salted water, cook 20 minutes; drain and return to
+kettle. Add vinegar, bring cabbage to boiling-point and cook 5 minutes.
+Add Crisco, salt and pepper to taste.
+
+
+                               April 30
+
+                             *_Pepper Pot_
+                    _Mutton Cutlets, Tomato Sauce_
+                            _New Potatoes_
+                             _Lima Beans_
+                         _Sliced Tomato Salad_
+                           _Cheese Fingers_
+                            _Violet Mousse_
+                               _Coffee_
+
+*_Pepper Pot_--A small knuckle of veal, 1 pound cooked tripe, 1
+onion, 2 medium-sized potatoes, 1 bunch pot herbs, 1 cup Crisco, 3
+quarts cold water.
+
+Wash veal and pot herbs and slice onion, put them with water, in soup
+kettle, on back of stove, where they will come gradually to boiling
+point. Allow to simmer 4 hours or more. Strain and set away to cool.
+This must be done day before it is wanted. When cold, skim off every
+particle of fat, add to it potatoes, cut in small cubes, tripe, cut in
+½ inch squares, bay leaf, few sprigs parsley chopped fine, and meat
+cut from knuckle, rejecting every bit of fat and gristle. Put them on
+to boil just long enough before dinner to cook potatoes; when boiling
+season to taste with salt and red pepper. Thicken soup with one
+teaspoon each flour and cornstarch mixed smooth with little water. Mix
+Crisco with 1 cup flour, ½ teaspoon salt and little pepper, and enough
+cold water to make dough stiff enough to roll out, cut in small squares
+and boil in soup ½ hour.
+
+
+                                 May 1
+
+                              _Beef Soup_
+                               _Noodles_
+                             _Roast Beef_
+                          _Yorkshire Pudding_
+                          _Browned Potatoes_
+                        *_Canned Corn Pudding_
+                        _Spinach and Egg Salad_
+                         _Strawberry Sherbet_
+                               _Coffee_
+
+*_Canned Corn Pudding_--1 can corn, 1 cup hot milk, ¼ teaspoon salt, ½
+teaspoon sugar, 1 tablespoon Crisco, 1 tablespoon flour, and 1 egg.
+
+Melt Crisco; mix well with flour; add the milk gradually, then the
+seasoning and corn, and last of all beaten egg. Pour into Criscoed
+baking dish and bake in moderate oven for ½ hour.
+
+
+                                 May 2
+
+                          _Porterhouse Steak_
+                    _Scalloped Potatoes with Onion_
+                    _Artichokes, Hollandaise Sauce_
+                            *_Daisy Salad_
+                          _Roquefort Cheese_
+                _Lemon Ice Cream with Grated Pineapple_
+                               _Coffee_
+
+*_Daisy Salad_--Arrange around border of salad plates a row of
+crispy lettuce leaves, and in the center put a tablespoon of dressing.
+This makes center of daisy. Around this put petals made by cutting into
+narrow strips whites of hard-cooked eggs. Take yolks of these eggs and
+put through strainer, scattering over dressing in center to give a
+rough appearance. This will require about five hard-cooked eggs.
+
+The dressing for the center is made as follows: Beat together 3 eggs,
+add to them 1 cup milk, 2 tablespoons vinegar, ½ teaspoon salt, 2
+tablespoons Crisco, 2 teaspoons mustard mixed to paste with 2 teaspoons
+water, and pepper to taste. Bring to boiling point.
+
+
+                                 May 3
+
+                            _Normandy Soup_
+                       *_Veal Loaf, Brown Sauce_
+                            _String Beans_
+                           _Baked Tomatoes_
+                            _Mexican Salad_
+                           _Cheese Fingers_
+                          _Vanilla Ice Cream_
+                          _Strawberry Tarts_
+                               _Coffee_
+
+*_Veal Loaf_--1 pound cold roast veal finely chopped, ½ pound
+sausage meat, 2 tablespoons Crisco, 4 tablespoons breadcrumbs, ½ cup
+stock or gravy, 1 egg, salt and pepper to taste.
+
+Mix veal, sausage meat, Crisco, and breadcrumbs together, season
+liberally with salt and pepper, and add egg. Mix thoroughly and add
+gravy or stock gradually until it is thoroughly moistened. Form into
+a short thick roll, cover lightly with flour, or, when economy is not
+an object, coat with egg and breadcrumbs. Bake in moderate oven for 1
+hour, basting occasionally with hot Crisco, and serve hot with brown
+sauce.
+
+
+                                 May 4
+
+                          _Clear Gravy Soup_
+                      *_Crown of Lamb with Peas_
+                          _Potato Croquettes_
+                             _Cauliflower_
+                          _Bird’s Nest Salad_
+                           _Cheese Custard_
+                   _Sultana Roll, Strawberry Sauce_
+                               _Coffee_
+
+*_Crown of Lamb with Peas_--Select parts from 2 loins containing
+ribs, scrape flesh from bone between ribs, as far as lean meat and trim
+off backbone. Shape each piece in semi-circle, having ribs outside and
+sew pieces together to form a crown. Trim ends of bones evenly and
+rather short and wrap each bone in thin strip fat scraps to prevent
+bone from burning. Place on rack in dripping pan with bowl in center of
+crown to preserve its shape. Dredge with flour, sprinkle with salt and
+pepper, basting frequently with melted Crisco, and allowing 9 minutes
+to the pound for roasting. Cover bones with Criscoed paper. Remove
+paper from bones before serving and fill the center with peas. Place
+paper frills on chop bones and parsley around base. The center of crown
+may be filled with potato balls, French fried potatoes, or puree of
+chestnuts.
+
+
+                                 May 5
+
+                            *_Hotch Potch_
+                         _Baked Ham in Pastry_
+                           _Mashed Turnips_
+                            _Potato Balls_
+                        _Stuffed Tomato Salad_
+                          _Caramel Ice Cream_
+                                _Cake_
+                               _Coffee_
+
+*_Hotch Potch_--⅓ cup pearl barley, 1 small cabbage, 2 carrots,
+1 turnip, 2 onions, parsley and herbs, 4 tablespoons Crisco, salt and
+pepper to taste, and 3 quarts water. Put barley on fire with cold
+water. Scrape or grate one of carrots, and put it aside in little
+water. Chop all rest of vegetables very small, and when water boils put
+them in with Crisco, salt and pepper. There should be enough vegetables
+to make it rather thick. Boil for 2 hours, then add scraped carrots,
+and boil for another ½ hour. Many other vegetables may be added.
+Lettuce, green peas, and celery when in season.
+
+
+                                 May 6
+
+                      _Pear and Ginger Cocktail_
+                     _Tomato and Vermicelli Soup_
+                          _Broiled Beefsteak_
+                       *_French Fried Potatoes_
+                            _Lettuce Salad_
+                     _Lemon Pudding, White Sauce_
+                               _Coffee_
+
+*_French Fried Potatoes_--Wash and pare small potatoes, cut in
+eighths lengthwise, and soak 1 hour in cold water. Take from water,
+dry between towels, and fry in deep Crisco. Drain on brown paper and
+sprinkle with salt. To test Crisco, heat until a crumb of bread becomes
+a golden brown in 20 seconds.
+
+
+                                 May 7
+
+                          *_Tomato Pot Roast_
+                             _Beet Greens_
+                           _Boiled Potatoes_
+                            _Spring Salad_
+                        _Rhubarb Tutti Frutti_
+                          _Maple Gingerbread_
+                               _Coffee_
+
+*_Tomato Pot Roast_--Rub over with flour surface of a 4-pound piece of
+beef cut from lower round, and season it with salt and pepper. Finely
+chop 2 onions and fry them until brown in 3 tablespoons melted Crisco.
+Remove onions, put in meat, and cook it until well browned on all
+sides. Add can of tomatoes and 2 quarts water, cover, and let simmer
+for about 2 hours, or until meat is tender. Remove meat; thicken and
+strain liquor. Cut meat in slices and serve in sauce, or use cold for
+lunch.
+
+
+                                 May 8
+
+                         _Cream of Beet Soup_
+                           _Cold Pot Roast_
+                          _Stuffed Potatoes_
+                          _String Bean Salad_
+                           _Stewed Apricots_
+                        *_Black Chocolate Cake_
+                               _Coffee_
+
+*_Black Chocolate Cake_--1¼ cups sugar, 2 eggs, ¼ cup Crisco, 4
+squares chocolate, 1½ cups flour, measured after sifting, 3 teaspoons
+baking powder, 1 teaspoon salt, ½ cup milk, and 1 teaspoon vanilla.
+
+Cream Crisco and sugar, add well beaten eggs, then chocolate melted,
+beat thoroughly. Sift salt and baking powder with flour and add
+alternating with milk to previous mixture. Add flavoring last and beat
+thoroughly before pouring into a pan well greased with Crisco. Bake in
+a moderate oven about 40 minutes.
+
+
+                                 May 9
+
+                          _Broiled Bluefish_
+                  *_Souffle Potatoes, Canadian Style_
+                               _Spinach_
+                            _Radish Roses_
+                     _Coffee Jelly, Whipped Cream_
+                            _Sponge Cakes_
+                               _Coffee_
+
+*_Souffle Potatoes, Canadian Style_--Select 6 large even-sized
+potatoes, wash and scrub them, and when dry bake them in hot oven
+until done. Cut off small portion of skin and remove inside part while
+hot. Rub this quickly through sieve into a basin, add 1 tablespoon
+cream, 1 tablespoon Crisco, salt, pepper, nutmeg to taste, and work in
+4 yolks of eggs.
+
+Beat whites of eggs to stiff froth, and stir lightly into mixture.
+Fill potato shells with this, and bake slowly for about ½ hour, or
+long enough for mixture to rise, and surface of it to brown. If liked,
+a little grated cheese can be incorporated with mixture and sprinkled
+over top of potatoes just before baking second time.
+
+
+                                May 10
+
+                            _Haricot Soup_
+                            _Rice Fritters_
+                         _Tomatoes au Gratin_
+                           *_Baked Bananas_
+                                _Bread_
+                               _Cheese_
+                               _Coffee_
+
+*_Baked Bananas_--Remove skins from 7 bananas and cut in halves
+lengthwise. Put in shallow granite pan or on an old platter. Mix 2
+tablespoons melted Crisco, ⅓ cup sugar, and 2 tablespoons lemon juice.
+Baste bananas with ½ the mixture. Bake 20 minutes in slow oven, basting
+during baking with remaining mixture.
+
+
+                                May 11
+
+                              _Fish Soup_
+                         _Salt Cod Fish Balls_
+                         _Steamed Brown Bread_
+                      _Dressed Shredded Cabbage_
+                             *_Cream Pie_
+                               _Coffee_
+
+*_Cream Pie_--3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 1
+tablespoon Crisco, 1½ pints milk, and 1 teaspoon lemon extract.
+
+Mix sugar and flour and then put into a saucepan, then add yolks of
+eggs, Crisco, milk and flavoring. Stir constantly until it thickens and
+then divide into 2 baked pie crusts and cover with a meringue made of
+whites of eggs.
+
+
+                                May 12
+
+                      _Fried Fish, Tartare Sauce_
+                           _Calves’ Tongues_
+                            _Sorrel Puree_
+                          _French Pigeon Pie_
+                      *_Macaroni, a l’Italienne_
+                            _Polish Salad_
+                           _Apricot Parfait_
+                               _Coffee_
+
+*_Macaroni, a l’Italienne_--¼ pound macaroni, 2 tablespoons flour,
+2 tablespoons Crisco, salt and paprika to taste, ½ cup brown stock, ½
+cup tomato pulp, and ½ cup grated cheese. Make sauce of Crisco, flour,
+seasonings, stock, and tomato pulp. Tomato pulp should be quite thick
+from long cooking. Add macaroni, cooked until tender, in boiling salted
+water, rinsed and drained. Reheat in double boiler, adding cheese
+meanwhile. Serve when cheese is melted and whole is very hot.
+
+
+                                May 13
+
+                           _Grilled Salmon_
+                              _Cucumber_
+                              _Potatoes_
+                   _Galantine of Beef, Aspic Jelly_
+                           _Vegetable Salad_
+                             *_Fruit Tart_
+                               _Custard_
+                               _Coffee_
+
+*_Fruit Tart_--2 pounds fruit, 1 cup sugar, ginger, 2 cups flour,
+6 tablespoons Crisco, and baking powder. If tart is to be made of
+rhubarb, it should be well washed (not skinned) and cut up in inch
+lengths, packed tightly into dish, sugar sprinkled among it, also ½
+teaspoon ground ginger. If made of gooseberries, they should be picked
+clean, washed, and put in dish with little cinnamon. If apples are
+used, they must be peeled and sliced very thinly, sugar sprinkled among
+them, and little lemon peel grated, or ½ teaspoon ground cinnamon. In
+no case put water in. Paste. Put flour in basin with dessertspoon,
+sugar, ½ teaspoon baking powder, 6 tablespoons Crisco, and crumble
+latter among flour until all lumps have disappeared, then pour in cold
+water to make stiff paste; turn it out on board and roll it a little
+larger than size of dish; after wetting it, cut off band of paste to
+put round edge of dish; wet band again and place remainder paste on.
+Press it down very lightly, to make edges adhere; pare and notch them
+neatly according to taste; brush top with cold water, and dust fine
+sugar over, then put in oven to bake for 1 hour. When fruit tart begins
+to boil out at side it is usually ready.
+
+
+                                May 14
+
+                            *_Spring Soup_
+                     _Slices of Galantine of Beef_
+                        _Lettuce and Egg Salad_
+                            _Cheese Toast_
+                         _Bananas in Custard_
+                               _Coffee_
+
+*_Spring Soup_--1 large lettuce, 12 spring onions, 2 tablespoons
+Crisco, 1 pint milk, 1 pint stock or water, 1 tablespoon cornstarch,
+parsley, salt, nutmeg, croutons of bread and sugar.
+
+Wash lettuce and onions, shred lettuce and slice onions thinly. Melt
+Crisco in saucepan, and fry lettuce and onions for about 5 minutes;
+add stock and part of milk, and let simmer gently for 10 minutes. Mix
+cornstarch with remainder of milk, pour into soup and stir until it
+boils, simmer for another 10 minutes; season to taste with pepper,
+salt, sugar, and little nutmeg. Cut some crust of bread into thin
+strips and dry quite crisp in oven; put them into tureen with parsley
+picked small, and pour soup over. Watercress, endive, or sorrel may be
+used either along with, or in place of, the lettuce for a change.
+
+
+                                May 15
+
+                            _Julienne Soup_
+                              *_Bobotee_
+                           _Boiled Potatoes_
+                                _Beans_
+                   _Cream Cheese and Pimiento Salad_
+                    _Blanc-mange and Stewed Fruit_
+                               _Coffee_
+
+*_Bobotee_--1 pound lean beef or mutton, 6 ounces bread, 8
+tablespoons Crisco, 4 onions, 4 tablespoons almonds, 1 tablespoon
+vinegar, 1 tablespoon curry powder, 1 tablespoon sugar, 2 teaspoons
+salt, and 4 eggs.
+
+Soak bread in milk, then squeeze it, mince meat. Chop onions and fry
+in hot Crisco, keeping them of a pale color, add bread, curry, sugar,
+vinegar, and salt, then well mix in meat and eggs beaten. Crisco
+a pudding dish. Bake from 20 to 30 minutes. Serve in pudding dish
+garnished with slices of lemon and parsley. Can be eaten either hot or
+cold.
+
+
+                                May 16
+
+                       *_Chipped Beef in Cream_
+                           _Baked Potatoes_
+                      _Lettuce and Radish Salad_
+                            _Cheese Balls_
+                          _Frozen Macedoine_
+                               _Coffee_
+
+*_Chipped Beef in Cream_--Make white sauce using 8 tablespoons
+Crisco, 8 tablespoons flour, 3 cups milk and 1 cup cream. To it add ½
+pound dried beef broken into small pieces. Cook about 5 minutes and
+just before serving pour very slowly on to 2 well beaten eggs. Serve at
+once.
+
+
+                                May 17
+
+                               _Fruits_
+                           *_Spanish Omelet_
+                           _Molded Spinach_
+                            _New Potatoes_
+                             _Corn Salad_
+                            _Cheese Sticks_
+                           _Frozen Souffle_
+                               _Coffee_
+
+*_Spanish Omelet_--1 green pepper, 1 red pepper, 1 onion, 3 tablespoons
+Crisco, 6 mushrooms, 6 eggs, 6 tablespoons water, salt and pepper to
+taste.
+
+Put ½ Crisco in saucepan, add onion chopped very fine, mushrooms and
+red and green pepper; cover, cook slowly for 20 minutes. Make plain
+omelet from rest of ingredients; turn this out on heated dish, fill
+ends of dish or platter with Spanish sauce, and send it to table. This
+omelet can be made very handsome by saving ¼ of green and red pepper,
+cutting it into fancy shapes to use as garnish for top of omelet.
+
+
+                                May 18
+
+                            _Strawberries_
+                       _Lentil Soup, au Maigre_
+                          *_Scalloped Clams_
+                           _Stewed Tomatoes_
+                       _Beet and Cabbage Salad_
+                          _Vanilla Ice Cream_
+                             _Maple Sauce_
+                               _Coffee_
+
+*_Scalloped Clams_--Chop 25 clams fine and season with red pepper
+and salt to taste. Blend together 1 tablespoon each Crisco and flour,
+and cook with 1 cup liquid, half milk and half clam juice, with a tiny
+pinch of soda, and stir until smooth and creamy. Add chopped clams with
+1 beaten egg. Have ready large clam or scallop shells, Crisco on inside
+and fill with clam mixture, smoothing over with silver knife blade.
+Arrange on baking dish and bake about 6 minutes, or until well browned.
+Garnish with parsley and pass sliced lemons with them.
+
+
+                                May 19
+
+                             _Grapefruit_
+                        _Cream of Celery Soup_
+                            *_Sweetbreads_
+                        _Creamed New Potatoes_
+                             _Green Peas_
+                               _Carrots_
+                             _Hot Biscuit_
+                             _Fruit Salad_
+                             _Orange Ice_
+                            _Sunshine Cake_
+                               _Coffee_
+
+*_Sweetbreads_--Clean and soak 2 pairs of sweetbreads in cold water for
+an hour or more, then put them in pan with enough water to cover them,
+and cook them for 20 minutes. Take them out and place them in cold
+water for 2 or 3 minutes to make them firm. Dry thoroughly, rub them
+with tablespoon of Crisco. Sprinkle with salt and pepper and place in a
+pan with brown sauce. Cook in hot oven for 20 minutes. Baste often with
+the sauce.
+
+
+                                May 20
+
+                          _Cream of Pea Soup_
+                              _Croutons_
+                     _Stuffed Eggs, Tartare Sauce_
+                            _Baked Bananas_
+                            _Potato Fluff_
+                      *_Onions Stuffed with Nuts_
+                             _Apple Salad_
+                               _Coffee_
+
+*_Onions Stuffed with Nuts_--2 large Spanish onions, or 6 good-sized
+Bermuda onions, 1 cup boiled rice, 1 cup chopped English walnut meats,
+mixed with 1 teaspoon salt, 1 saltspoon pepper, and 1 raw egg.
+
+Put onions, without peeling into a saucepan of boiling water; add half
+the salt and boil for ½ an hour. Drain and dry. Remove outside skin,
+and with handle of a teaspoon, take out center, saving it for the
+sauce. Mix nuts, rice, seasoning and egg; fill this into onions; stand
+them in baking pan, brush with melted Crisco and bake in moderate oven
+for ½ hour. Chop very fine the portion that you have taken from center,
+press it through a sieve, add this pulp to a cup of tartare sauce and
+pour it into a sauceboat. Serve onions on platter; pass the sauce.
+
+
+                                May 21
+
+                         _Oloronnaise Potage_
+                          _Broiled Shad Roe_
+                           *_Anna Potatoes_
+                    _Duckling Braise with Cherries_
+                       _Fresh Asparagus, Swiss_
+                           _Weimar Pudding_
+                               _Coffee_
+
+*_Anna Potatoes_--Peel, wash and drain 4 good-sized, sound, raw
+potatoes. Slice them with a Saratoga-chip potato machine. If none is
+at hand, slice them as fine as possible. Grate 2 ounces of Parmesan
+or Swiss cheese. Heat 2 tablespoons Crisco in a small frying pan,
+remove pan from fire and cover bottom with light layer of potatoes.
+Mix teaspoon salt with 2 saltspoons white pepper, sprinkle a little
+over potatoes, spread a little cheese over potatoes, and place few bits
+Crisco over cheese. Arrange another layer of potatoes--and so on till
+all are employed. Cover pan, place on moderate fire for 5 minutes.
+Turn them over with cake turner; let them cook again 3 minutes, then
+place in hot oven for 10 minutes. Turn on hot dish and serve.
+
+
+                                May 22
+
+                          _Little Neck Clams_
+                          _Parmentier Puree_
+                            _Veal Cutlets_
+                           _Mashed Potatoes_
+                          *_Spinach, Martha_
+                            _Chicory Salad_
+                           _Biscuit Tortoni_
+                               _Coffee_
+
+*_Spinach, Martha_--Trim off stalks of 3 quarts fresh spinach,
+discarding stale leaves if any. Thoroughly wash and drain, plunge in
+gallon boiling water with 1 tablespoon salt and boil for 10 minutes.
+Take them up with skimmer, drain on sieve, press out all water, chop
+finely, place in saucepan. Cut 3 slices bread in ⅓ inch square pieces,
+place on plate, pour over them 1 tablespoon vinegar, then brown them
+in small frying pan with 1 tablespoon melted Crisco to golden color,
+add them to spinach, with 2 hard-cooked eggs cut into 8 pieces each,
+1 tablespoon Crisco, salt, sugar, grated nutmeg to taste, and 4
+tablespoons cream. Mix well with wooden spoon and cook 10 minutes,
+lightly mixing once in a while, dress on vegetable dish and serve.
+
+
+                                May 23
+
+                         _Potage, a la Monaco_
+                    *_Mackerel, Cold, Vinaigrette_
+                      _Cucumbers, Bechamel Sauce_
+                     _Tomato and Artichoke Salad_
+                           _Monte Carlo Pie_
+                               _Coffee_
+
+*Mackerel, Cold, Vinaigrette--Select fine mackerel; clean, leaving
+head on, wrap in piece of cheesecloth, and boil in strong solution of
+vinegar and water until tender, taking care that it does not cook too
+long. 15 to 25 minutes should be sufficient. Make a vinaigrette sauce
+with ½ cup tarragon vinegar, 1 cup melted Crisco, 1 teaspoon made
+mustard, 1 teaspoon chopped parsley, 1 teaspoon chopped shallots,
+and 2 teaspoons chopped capers. Put vinegar into basin, add mustard,
+little salt, stir in Crisco and chopped ingredients. Mix well together,
+lay mackerel, after removing from cloth, on long platter, pour over
+vinaigrette sauce and let marinate thoroughly, putting in refrigerator
+as soon as cool. Serve ice cold in bed of parsley, garnished with lemon
+slices, and pass vinaigrette sauce with it.
+
+
+                                May 24
+
+                        *_Puree, a l’Indienne_
+                      _Lamb Stew with Dumplings_
+                      _Lettuce, French Dressing_
+                            _Cheese Balls_
+                            _Snow Pudding_
+                               _Coffee_
+
+*_Puree, a l’Indienne_--2 large apples, 4 tablespoons Crisco, 1
+large onion, 1 large carrot, 1 turnip, white 2 leeks, 1 stalk celery,
+sprig parsley, 1 bay leaf, 1 tablespoon cocoanut, juice ½ lemon, 1
+tomato, 1 teaspoon salt, ½ teaspoon red pepper, 1 tablespoon curry
+powder, 1 teaspoon curry paste, ½ cup cream, some boiled rice, and 2
+quarts of water.
+
+Melt Crisco, cut up all vegetables (prepared) into rough pieces, fry
+them a little in hot Crisco, add also curry powder, and fry it. Do not
+peel apples; simply wipe, cut up and add with vegetables. When fried
+for 7 minutes, add all ingredients except cream, simmer till soft, then
+rub all through fine sieve, return to pan to reheat, and gently add
+cream. Serve rice on paper mat, as croutons are served with most soups.
+
+
+                                May 25
+
+                            *_Fish Chowder_
+                      _Cucumber and Tomato Salad_
+                          _Cheese Croquettes_
+                          _Bakewell Pudding_
+                               _Coffee_
+
+*_Fish Chowder_--1 white fish weighing 5 pounds, 4 cups potato dice,
+½ cup onion dice, ½ cup salt pork dice, salt, pepper, and red pepper
+to taste, 4 cups hot water, 2 tablespoons Crisco, 4 tablespoons flour,
+4 cups milk, and 10 buttered crackers. Remove head and skin and cut
+fish into fillets. Cover head, skin and bones with cold water; simmer
+20 minutes, strain. Reserve liquor. Parboil potatoes 10 minutes. Cook
+onion in salt pork until yellow. Arrange in layers, fish, potatoes,
+onions and salt pork; cover with water in which bones were cooked,
+and simmer until potatoes are tender. Thicken milk with Crisco and
+flour cooked together, combine mixtures, add seasonings, and pour over
+buttered crackers which have been previously soaked in cold milk. Do
+not allow onion or salt pork to burn.
+
+
+                                May 26
+
+                            *_Turnip Soup_
+                      _Beefsteak and Kidney Pie_
+                              _Potatoes_
+                                _Peas_
+                            _Lettuce Salad_
+                           _Caramel Trifle_
+                               _Coffee_
+
+*_Turnip Soup_--Take 2 pounds of peeled turnips, cut into small
+squares, place in a stewpan with 4 tablespoons Crisco, stir them over a
+quick fire, add pinch salt, 1 tablespoon flour, add 3 pints of stock,
+simmer gently for 1½ hours, and pass whole through a sieve. Put back
+in stewpan, and add little seasoning. Bring to boil, and just before
+sending to table add 1 cup of good cream.
+
+
+                                May 27
+
+                           _Chutney Canapes_
+                        _Roast Sirloin of Beef_
+                         _Franconia Potatoes_
+                            _Summer Squash_
+                             _Olive Salad_
+                        _Strawberry Ice Cream_
+                             *_Genoa Cake_
+                               _Coffee_
+
+*_Genoa Cake_--¼ pound Crisco, and ¼ pound butter. Mix to a cream
+with ½ pound sugar, add little mace, stir in gradually yolk of 6 eggs
+and ½ beaten whites, 10 ounces flour, beat well for 1 minute, add 1
+pound raisins, ¼ pound citron, cut very fine, grated rind of 1 lemon,
+and 2 ounces chopped almonds. Mix well, add remainder of beaten whites
+last. Mix well, put in pan lined with paper, sprinkle top with chopped
+almonds and bake in slow oven.
+
+
+                                May 28
+
+                            _Mock Consomme_
+               _Roast Crown of Lamb, Currant Mint Sauce_
+                            _Potato Balls_
+                                _Peas_
+                         _Asparagus on Toast_
+                            *_Carrot Salad_
+                         _Raspberry Ice Cream_
+                               _Coffee_
+
+*_Carrot Salad_--Scrape, cut into slices and then into fancy shapes,
+4 large carrots. Soak in cold water for ½ an hour, and then cook in
+boiling unsalted water until tender. Drain and dry. Line salad bowl
+with crisp lettuce leaves, and arrange on top the carrots. Serve with
+following dressing: Rub sides and bottom of bowl with clove garlic, add
+salt and pepper to taste and 6 tablespoons melted Crisco; add piece of
+ice, if possible; stir until salt is dissolved, then add 1 tablespoon
+vinegar or lemon juice. Beat until thick; use at once.
+
+
+                                May 29
+
+                              _Raw Clams_
+                             _Chicken Pie_
+                          *_Stuffed Potatoes_
+                          _Broiled Tomatoes_
+                      _Pepper and Cucumber Salad_
+                           _Cheese Fingers_
+                           _Pineapple Jelly_
+                               _Coffee_
+
+*_Stuffed Potatoes_--Bake 7 good-sized potatoes. When done, cut
+off a lengthwise slice; scoop out potato with a spoon. Mash; add 1
+tablespoon Crisco, salt and pepper to taste, ½ cup milk, and 2 egg
+whites beaten stiff. Refill skins with this mixture. Pile lightly, do
+not smooth, bake until potatoes are puffed and brown.
+
+
+                                May 30
+
+                             _Fruit Soup_
+                        _Breaded Mutton Chops_
+                              _Potatoes_
+                                *_Peas_
+                          _Tomato Mayonnaise_
+                       _Banana Charlotte Russe_
+                           _Assorted Cakes_
+                               _Coffee_
+
+*_Peas_--1 quart cooked green peas, 2 ounces of lean cooked ham
+cut into dice, 2 tablespoons Crisco, 2 tablespoons good stock, 1
+teaspoon flour, ½ small onion finely chopped, a pinch of sugar, grated
+nutmeg, salt and pepper to taste. Fry onion until lightly browned in
+Crisco, add flour and ham, stir over fire for a minute or two, then
+put in peas, stock, sugar, and nutmeg. Season to taste, simmer for ten
+minutes, stirring occasionally, then serve.
+
+
+                                May 31
+
+                              _Milk Soup_
+                       *_Beef Loaf, Brown Sauce_
+                              _Potatoes_
+                              _Tomatoes_
+                     _Radish and Watercress Salad_
+                     _Vanilla Pudding, Jam Sauce_
+                               _Coffee_
+
+*_Beef Loaf_--Mix together 3 pounds chopped raw beef, ¼ pound of
+minced salt pork, 1 cup cracker dust, 2 teaspoons, each, of salt and
+pepper, and moisten all with 2 beaten eggs, teaspoonful onion juice,
+and teaspoon Worcestershire sauce. Work in 2 tablespoons melted Crisco,
+and pack in a Criscoed mold. Cover; set in a roasting pan of boiling
+water, and cook in a steady oven for 2 hours. Serve with brown sauce.
+
+
+                                June 1
+
+                           _Curried Lobster_
+                     *_Boiled Stuffed Leg of Lamb_
+                              _Potatoes_
+                        _Scalloped Sweet Corn_
+                            _Cherry Salad_
+                          _Frozen Watermelon_
+                               _Coffee_
+
+*_Boiled Stuffed Leg of Lamb_--Have small, tender leg of lamb, and
+remove bone. Make forcemeat of ½ pound fresh mushrooms cut in pieces,
+½ cup chopped boiled ham, ½ cup breadcrumbs, and 2 tablespoons melted
+Crisco. Season with pepper and salt, and put into the lamb in place of
+removed bone. Tie it up well, wrap in piece of cheesecloth, and boil
+in salted water, having juice ½ lemon, 1 onion, and few branches of
+parsley in it. Serve with currant jelly sauce; that is, 4 tablespoons
+butter melted together with ½ tumbler currant jelly and ½ glass white
+wine.
+
+
+                                June 2
+
+                        _Green Vegetable Soup_
+                    _Fried Chicken, Virginia Style_
+                           _Cornmeal Bread_
+                          _Broiled Tomatoes_
+                             _Bean Salad_
+                        *_Strawberry Fritters_
+                               _Coffee_
+
+*_Strawberry Fritters_--Have large, ripe strawberries, remove
+hulls and clean them thoroughly. Moisten each berry with little brandy,
+roll in sugar and stand till berries absorb considerable sweetness.
+Roll them in finest possible breadcrumbs and drop into hot Crisco.
+Sprinkle strawberries with powdered sugar when taking up, and serve
+with them sweetened whipped cream. Care must be taken that strawberries
+are not too ripe. They must be quite hard and firm to be perfectly
+satisfactory when served.
+
+
+                                June 3
+
+                             *_Crab Soup_
+                        _Salmon, la Francesca_
+                            _Veal, Roasted_
+                          _Chiffonade Salad_
+                               _Cheese_
+                              _Crackers_
+                            _Tipsy Pudding_
+                               _Coffee_
+
+*_Crab Soup_--Remove cooked meat from 6 hard-shelled crabs and
+chop finely. Add 3 cups white stock, ⅔ cup stale breadcrumbs, 1 slice
+of onion, 1 sprig of parsley, and simmer 20 minutes. Blend together 1
+tablespoon Crisco and 1 tablespoon flour, and add 1 cup cream, salt and
+red pepper to taste. Combine mixtures and bring to boiling point.
+
+
+                                June 4
+
+                    _Boiled Halibut, Lobster Sauce_
+                         _Beef Roll in Jelly_
+                           _Italian Risotto_
+                            *_Fruit Salad_
+                          _Manhattan Pudding_
+                               _Coffee_
+
+*_Fruit Salad_--Mix equal parts shredded fresh or preserved
+pineapple, bananas in small pieces, and sections tangerines, and
+marinate together in French dressing. Fill banana skins with mixture,
+sprinkle generously with paprika, arrange on lettuce leaves, and serve
+with French dressing.
+
+The dressing is made as follows: Put 4 tablespoons melted Crisco in
+cold bowl; if possible, put in small piece ice. Add ½ teaspoon salt,
+saltspoon pepper, and stir until salt is dissolved, add tablespoon
+vinegar or lemon juice. Beat for 3 minutes until dressing is as thick
+as cream. Use at once.
+
+
+                                June 5
+
+                         _Grapefruit Cocktail_
+                    *_Roast Duckling, Apple Sauce_
+                            _Rice Fritters_
+                           _Creamed Carrots_
+                           _Macedoine Salad_
+                               _Wafers_
+                               _Cheese_
+                        _Rhubarb Meringue Pie_
+                               _Coffee_
+
+*_Roast Duckling_--This is prepared and trussed similarly to goose, but
+not usually stuffed. Roast from 30 to 40 minutes. Green peas are the
+usual accompaniment to roast duckling. Serve with apple sauce which is
+made as follows: 1 pound cooking apples, 1 tablespoon Crisco, ½ cup
+water, and sugar. Peel, core, and slice the apples, cook them in a
+stewpan with water and Crisco, add a little sugar to taste. Stir well,
+or pass through a sieve.
+
+
+                                June 6
+
+                    _Hamburg Steak, Maitre d’Hotel_
+                             *_Asparagus_
+                           _Baked Potatoes_
+                      _Lettuce and Radish Salad_
+                          _Strawberry Mousse_
+                            _Lady Fingers_
+                               _Coffee_
+
+*_Asparagus_--Boil 2 cups asparagus tips in salted water 15 minutes,
+then drain them; while they are cooking put 1 cup milk in double
+boiler, and when boiling pour some of it on 2 lightly beaten eggs,
+stirring vigorously meanwhile, then put eggs into double boiler with
+milk, and stir until it begins to thicken. Add 1 teaspoon Crisco, salt
+and pepper to taste, and remove from fire. Cut asparagus tips into ½
+inch pieces and add them to sauce. Take 6 stale rolls, cut off tops,
+remove inside, let them dry in oven; when crisp and hot fill each with
+asparagus in sauce, replace tops and serve.
+
+
+                                June 7
+
+                      _Boiled Salmon, Egg Sauce_
+                          _Creamed Potatoes_
+                              _New Peas_
+                           _Dressed Lettuce_
+                               _Cheese_
+                              _Crackers_
+                      *_Chocolate Bread Pudding_
+                               _Coffee_
+
+*_Chocolate Bread Pudding_--¾ cup breadcrumbs, 2 cups scalded
+milk, 3 squares melted chocolate, 2 eggs, 1 tablespoon Crisco, salt
+to taste, ½ teaspoon vanilla, ¼ cup cold milk, ¾ cup sugar and ½ cup
+Sultana raisins. Mix all ingredients in order given. Pour into a
+Criscoed baking dish, set into pan of hot water, and bake 1 hour in
+moderate oven; stir twice during baking to keep chocolate from rising
+to the top.
+
+
+                                June 8
+
+                      _Veal Cutlet, Brown Gravy_
+                           _Mashed Potatoes_
+                           *_Glazed Carrots_
+                              _Pea Salad_
+                  _Cottage Pudding, Strawberry Sauce_
+                               _Coffee_
+
+*_Glazed Carrots_--For this, carrots must be cut into even cones
+or ovals, and it is convenient to use imported carrots in glass
+bottles. If these are used they are already boiled; if fresh carrots
+are used scrape, wash them and cut out little shapes with patent
+cutter, then boil slowly until tender, but not quite done, and put 4
+cups of them in frying pan with 4 tablespoons melted Crisco, sprinkle
+with fine sugar, and stir over hot fire until they begin to brown; add
+4 tablespoons stock they were boiled in, adding more stock if needed,
+and continue stirring until carrots are nicely glazed.
+
+
+                                June 9
+
+                             _Roast Beef_
+                         _Horseradish Relish_
+                              _Asparagus_
+                         _Franconia Potatoes_
+                             _Bean Salad_
+                             *_Cherry Pie_
+                               _Coffee_
+
+*_Cherry Pie_--1 quart ripe cherries, 1 yolk egg, 3 tablespoons
+cream, and ½ cup sugar. Wash cherries, stem and place in colander over
+dish to catch juice. Place thin layer of the following dough on shallow
+pan, sprinkle top with breadcrumbs. Spread stoned cherries over evenly.
+Sprinkle with sugar and cinnamon. Beat yolk well, add cream and cherry
+juice and pour over all. Bake in hot oven until well browned at bottom.
+
+The dough is made as follows: 1 tablespoon Crisco, 1 cup flour, ½
+teaspoon baking powder, ¼ cup sugar and 1 egg. Mix dry ingredients.
+Work in Crisco with finger tips; add egg; mix. Toss on slightly floured
+board and roll a ¼ inch thick. This makes enough dough for a large
+oblong pan.
+
+
+                                June 10
+
+                            _Scotch Broth_
+                           _Cold Roast Beef_
+                          _Creamed Potatoes_
+                            *_String Beans_
+                       _Tomato and Olive Salad_
+                          _Vanilla Ice Cream_
+                         _Crushed Raspberries_
+                               _Coffee_
+
+*_String Beans_--If fresh beans are used pick them over, remove
+ends and “strings,” and boil for ½ an hour or more; then drain them,
+and add 1 tablespoon Crisco and 2 tablespoons milk, season to taste,
+and serve after 10 minutes’ slow cooking. If canned beans are used omit
+the first long boiling.
+
+
+                                June 11
+
+                           _Vegetable Soup_
+                            _Broiled Steak_
+                          _Stuffed Tomatoes_
+                           _Baked Macaroni_
+                      *_Pear and Pimiento Salad_
+                         _Apricot Blanc-mange_
+                               _Coffee_
+
+*_Pear and Pimiento Salad_--Fill each canned pimiento with 2 halves
+canned pears; place each pimiento in nest of lettuce and serve with
+following dressing: Put 1 teaspoon salt and 1 saltspoon black pepper in
+bowl, and stir into them with wooden spoon, very slowly, 4 tablespoons
+melted Crisco, and add 2 tablespoons vinegar, mixing it well with
+Crisco.
+
+
+                                June 12
+
+                        _Cream of Tomato Soup_
+                           *_Planked Salmon_
+                            _Potato Balls_
+                          _Fresh Green Peas_
+                     _Lettuce and Cucumber Salad_
+                         _Cheese Bread-Sticks_
+                            _Lemon Pudding_
+                               _Coffee_
+
+*_Planked Salmon_--Have salmon cut in steaks 1½ or 2 inches thick.
+2 steaks of average size can be placed on medium-sized plank. Crisco
+plank thoroughly, place fish upon it, and broil under gas broiler,
+turning flame low after first few moments. Or it can be baked in oven
+of range. Serve on plank, surrounded by potato balls cut with French
+vegetable cutter. Heat ¼ cup cream, add salt and pepper to taste, and
+3 tablespoons finely chopped parsley. Shake potato balls in this until
+well covered with seasonings. Serve Hollandaise sauce with planked
+salmon.
+
+
+                                June 13
+
+                         _Strawberry Cocktail_
+                       _Roast Lamb, Mint Sauce_
+                           _Mashed Potatoes_
+                          _Carrots and Peas_
+                          *_Cherry Roly Poly_
+                               _Coffee_
+
+*_Cherry Roly Poly_--Roll pastry or a baking powder biscuit dough
+very thin, about ⅛ of an inch in thickness, sprinkle with sugar, and
+dot with ripe stoned cherries. Roll like a jelly roll, press, and
+close the ends as tight as possible. Tie in a floured cloth, and cook
+in boiling water 2 hours, or steam in steamer 1 hour. Remove from cloth
+and serve on hot platter with the following sauce: ½ cup Crisco, 1 cup
+powdered sugar, 1 egg yolk, 2 tablespoons wine, and 2 egg whites. Cream
+Crisco; add sugar, yolk of egg and wine. Cook over hot water until hot.
+Remove from fire and add beaten whites of eggs.
+
+
+                                June 14
+
+                      _Roasted Little Neck Clams_
+                           *_Salmi of Lamb_
+                         _Fried New Potatoes_
+                        _Boiled Bermuda Onions_
+                     _Individual Strawberry Pies_
+                               _Coffee_
+
+*_Salmi of Lamb_--Cut cold roast lamb in thin slices. Cook 5 minutes 2
+tablespoons Crisco with ½ tablespoon finely chopped onion. Add lamb,
+sprinkle with salt and pepper, and cover with 1 cup cold lamb gravy
+seasoned with Worcestershire sauce. Cook until thoroughly heated.
+Arrange slices overlapping one another lengthwise of platter, pour
+around sauce, and garnish with toast points. A few stoned olives and
+mushrooms improve this sauce.
+
+
+                                June 15
+
+                          _Cream of Pea Soup_
+                            *_Baked Brains_
+                           _Mashed Potatoes_
+                        _Escalloped Asparagus_
+                            _Romaine Salad_
+                         _Greengage Ice Cream_
+                               _Coffee_
+
+*_Baked Brains_--Prepare brain of an ox by washing and skimming
+it, and then steep it on back of range for 1 hour. Rub it with flour
+and salt, lay on it bits of Crisco, and set in oven, having added water
+to dish in which it is to bake. Bake it 1 hour, basting it often, and
+serve with mushroom sauce. Onion sauce may be substituted for the
+mushroom sauce.
+
+
+                                June 16
+
+                            *_Baked Trout_
+                          _Chicken Epicurean_
+                            _New Potatoes_
+                        _String Beans in Cream_
+                            _Tomato Salad_
+                          _Pineapple Bisque_
+                               _Coffee_
+
+*_Baked Trout_--Clean brook trout, season with salt, black pepper,
+and paprika. Lay in Criscoed baking pan, dredge with flour, sprinkle
+with chopped parsley and bits of Crisco, pour over little vinegar and
+water, and bake in hot oven until done, basting often with Crisco.
+Garnish with parsley, and serve hot with cream sauce.
+
+
+                                June 17
+
+                            _Brunoise Soup_
+                          _Porterhouse Steak_
+                               _Olives_
+                          _Stuffed Potatoes_
+                               *_Beans_
+                            _Belgian Salad_
+                         _Compote of Cherries_
+                               _Coffee_
+
+*_Beans_--Boil 1 quart beans until tender, salting them well when
+half cooked. Beat 1 tablespoon Crisco to a cream, beat in yolk 1 egg,
+1 tablespoon finely chopped parsley, 1 saltspoon black pepper, and
+2 teaspoons lemon juice; when this sauce is well mixed stir it into
+beans, taking care not to break them, then serve.
+
+
+                                June 18
+
+                        _Cream of Celery Soup_
+                           _Stewed Chicken_
+                           _Rice Croquettes_
+                             _Green Peas_
+                          *_Watercress Salad_
+                             _Lemon Jelly_
+                             _Iced Coffee_
+
+*_Watercress Salad_--Take plenty fresh young sprigs of watercress,
+wash and dry them thoroughly, put them lightly in dish, add 3 sliced
+shallots. Pour over them dressing made with 3 parts melted Crisco and 1
+of lemon juice or vinegar. Garnish with tufts scraped horseradish.
+
+
+                                June 19
+
+                        _Roast Loin of Mutton_
+                           _Creamed Spinach_
+                           _Baked Potatoes_
+                         _Pineapple Charlotte_
+                           *_Maids of Honor_
+                               _Coffee_
+
+*_Maids of Honor_--Crisco puff pastry, 4 tablespoons sugar, 1
+tablespoon ground almonds, 2 eggs, ½ teaspoon vanilla, 4 tablespoons
+melted Crisco, and 1 tablespoon cocoanut. Roll out Crisco puff pastry
+and line 8 gem pans with it. Put eggs and sugar into basin, and beat
+them together for 15 minutes; then stir in lightly Crisco, ground
+almonds, cocoanut, and vanilla. Put 3 teaspoons into each gem pan and
+bake in a moderate oven for 20 minutes. When cooked, sprinkle over with
+little sugar.
+
+
+                                June 20
+
+                       *_Cream of Cucumber Soup_
+                  _Grilled Salmon, Mayonnaise Sauce_
+                            _Lamb Cutlets_
+                             _Green Peas_
+                           _Mashed Potatoes_
+                         _Cold Fruit Souffle_
+                               _Coffee_
+
+*_Cream of Cucumber Soup_--2 large cucumbers, 8 onions, sprig
+parsley, handful spinach, 2 tablespoons Crisco, 1 tablespoon
+cornstarch, 1 quart white stock, 1 cup milk, 2 cups cream, 2 yolks
+eggs, nutmeg, 1 teaspoon sugar, pepper and salt to taste, croutons.
+
+Peel cucumbers and cut firm part into dice, about 3 tablespoons; boil
+gently in salted water until soft, drain and reserve for soup. Cut
+remainder cucumber into pieces, cut onions small. Make Crisco hot in
+stewpan, fry onions and cucumber 5 minutes, add parsley with stock, let
+it simmer 20 minutes. Mix cornstarch with milk, stir in soup until it
+boils, let boil 10 minutes. Well wash and drain spinach, pound it in
+mortar, turn it into cloth and squeeze lightly as possible. Pour as
+much of this liquor into soup as will make it a delicate green color.
+Pass soup through sieve, turn it back into stewpan. Mix cream and
+yolks of eggs in basin, pour boiling soup on to them, stirring at same
+time, return to pan; it must not boil again or it will curdle. Season
+to taste with nutmeg, pepper, and salt. Cut bread into dice, fry pale
+color in hot Crisco, drain and toss them in sugar, sprinkle little red
+pepper over and place in oven 2 minutes. Warm dice of cucumber, put
+them in tureen with croutons and pour hot soup over and serve.
+
+
+                                June 21
+
+                    _Fried Flounders, Lemon Sauce_
+                          *_Beef, a la Mode_
+                        _Cauliflower au Gratin_
+                          _Creamed Potatoes_
+                          _Fruit Chartreuse_
+                               _Coffee_
+
+*_Beef, a la Mode_--3 pounds lean beef, larding bacon, 1 quart
+stock, 1 glass claret, 3 tablespoons Crisco, 4 tablespoons flour, 2
+carrots, 1 chopped onion, 10 button onions, sprig parsley, piece thyme,
+1 bay leaf, juice half lemon, 2 cloves, salt and pepper to taste.
+
+Trim, bone, and lard meat, place it in basin with wine, lemon juice,
+chopped onion, cloves, salt, pepper, parsley, thyme, bay leaf, and let
+it stand 2 hours, basting frequently. Melt Crisco in stewpan, drain
+beef, and fry it brown, and at same time lightly fry button onions.
+Remove both from stewpan, put in flour, and fry until it acquires a
+nut-brown color; add stock and wine marinade in which meat was soaked,
+and stir until boiling. Replace meat and onions, season to taste, add
+carrots thinly sliced, cook gently for 3 hours, stirring and skimming
+occasionally. When done place on hot dish, strain sauce over, and
+garnish with groups of onions and carrots.
+
+
+                                June 22
+
+                   *_Tournedos of Beef with Olives_
+                           _Braised Lettuce_
+                           _Baked Potatoes_
+                        _Alligator Pear Salad_
+                        _Strawberry Ice Cream_
+                               _Coffee_
+
+*_Tournedos of Beef with Olives_--2 pounds fillet beef, 8 croutons
+fried bread, 2 tomatoes, white sauce, olives, straw potatoes, 4
+tablespoons Crisco, and seasoning.
+
+Cut fillet in slices 1 inch thick, trim into small rounds with cutter.
+Melt Crisco in saute pan, fry tournedos quickly and brown nicely,
+season with pepper and salt, and dress each on round crouton of bread,
+cut same size as fillet, and fried. On this place thin slice tomato
+that has been slightly cooked in Crisco; in center of tomato place a
+teaspoon white sauce; on that, again, arrange olives. Cut potatoes in
+strips, and fry them golden brown in hot Crisco; arrange these round
+tournedos, and serve hot.
+
+
+                                June 23
+
+                       _Soup with Marrow Balls_
+                         _Sweetbread Patties_
+                             _Green Peas_
+                           _Saratoga Chips_
+                             _Beet Salad_
+                      *_Raspberry Batter Pudding_
+                               _Coffee_
+
+*_Raspberry Batter Pudding_--1 pint milk, 2 eggs, 4 tablespoons
+flour, salt, and melted Crisco. Put flour and good pinch of salt into a
+basin, make a well in center, break in eggs, stir, gradually mixing in
+flour from sides, and add milk by degrees until a thick, smooth batter
+is formed. Now beat well 10 minutes, add remainder of milk; cover, and
+let stand for at least 1 hour. When ready to use, put 1 tablespoon
+melted Crisco into pudding dish, and while it is heating give batter
+another good beating. Pour into dish, and bake in quick oven for 35
+minutes. Serve with raspberries and sugar.
+
+
+                                June 24
+
+                            _Puree of Peas_
+                   _Baked Red Snapper, Tomato Sauce_
+                           _Riced Potatoes_
+                           _Buttered Beets_
+                            _Cabbage Salad_
+                            *_Cup Puddings_
+                               _Coffee_
+
+*_Cup Puddings_--These should be baked in little cups or molds.
+For 1 pudding, take 1 tablespoon of following ingredients: flour,
+Crisco, milk, currants, sugar.
+
+For 3 puddings use treble quantities. Put flour into a basin with a
+pinch of salt, together with currants and sugar; melt Crisco to pour
+in, add milk, and mix well together. Put into Criscoed cups and bake in
+a moderate oven for a ¼ of an hour. Tops should be nicely browned when
+done. These puddings are nice either hot or cold.
+
+
+                                June 25
+
+                        _Soup with Bread Balls_
+                  _Fried Spring Chicken, Milk Gravy_
+                            _New Potatoes_
+                              _Asparagus_
+                          _Tomato Mayonnaise_
+                        *_Rhubarb Fanchonettes_
+                               _Coffee_
+
+*_Rhubarb Fanchonettes_--2 pounds rhubarb, 1 cup sugar, ½ cup
+strained orange juice, 1 tablespoon powdered gelatine, 1 piece
+orange peel, 1 cup cream, whipped, flavored and sweetened, number of
+individual pastry shells.
+
+Cut rhubarb into inch pieces. Hot house variety needs no peeling.
+Place in baking dish in layers, sprinkling sugar between layers. Add 2
+tablespoons water, 1 tablespoon Crisco, and a few thin strips orange
+peel, place in moderate oven, cover and bake 1 hour. Dissolve gelatine
+in orange juice and when rhubarb is cooked remove it from oven and
+add this mixture to it. Let it get cold. When ready to serve fill
+shells with rhubarb mixture, heap with whipped cream and decorate with
+crystallized orange peel.
+
+
+                                June 26
+
+                          *_Curried Chicken_
+                           _New Green Peas_
+                            _Young Carrots_
+                           _Macedoine Salad_
+                    _Boiled Custard with Snow Eggs_
+                               _Coffee_
+
+*_Curried Chicken_--Clean and dress a 3-pound chicken and cut in
+pieces for serving. Put ⅓ cup Crisco in a hot frying pan, add chicken,
+and cook 10 minutes, tightly covered. Then add liver and gizzard, and
+continue cooking for 10 minutes longer.
+
+Cut 2 medium-sized onions in thin slices, and add to chicken with 2
+teaspoons salt and 1 tablespoon curry powder. Add sufficient boiling
+water to cover, and simmer until chicken is tender. Remove chicken,
+strain liquor, and thicken it with a roux of flour and water. Make
+border of boiled rice around platter or serving dish, arrange chicken
+in center, and pour curry sauce over it.
+
+
+                                June 27
+
+                      _Boiled Salmon, Egg Sauce_
+                           _Boiled Potatoes_
+                                _Peas_
+                           _Cucumber Salad_
+                           *_Almond Pudding_
+                              _Meringues_
+                               _Coffee_
+
+*_Almond Pudding_--Beat separately yolks of 2 eggs and whites of 3, and
+mix to a cream with 4 tablespoons ground almonds, 4 tablespoons sugar,
+and 4 tablespoons Crisco. Mix in a wineglass of sherry, and pour into a
+Criscoed mold ornamented with nuts. Bake it, and serve hot.
+
+
+                                June 28
+
+                        _Cream of Lettuce Soup_
+                            _Bread Sticks_
+                          *_Halibut Ramekins_
+                           _Baked Potatoes_
+                              _Asparagus_
+                          _Ginger Ice Cream_
+                            _Lady Fingers_
+                               _Coffee_
+
+*_Halibut Ramekins_--Flake rather finely 1½ pounds cooked halibut.
+See that it is free from bones and skin. Have ready 1 pint seasoned
+white sauce. Crisco few fireproof dishes.
+
+Mix halibut with sauce, season with salt and pepper, then fill dishes
+with it, smooth over surface with wetted knife, and cover with thin
+layer white sauce. Sprinkle top with mixture of breadcrumbs and grated
+cheese, and place a few tiny bits Crisco here and there on surface.
+Bake in fairly hot oven 25 minutes, so as to get it thoroughly heated
+and surface browned. Dish up and serve hot.
+
+
+                                June 29
+
+                    *_Beef Croquettes, Brown Sauce_
+                           _Mashed Potatoes_
+                                _Beets_
+                             _Fruit Salad_
+                               _Cheese_
+                              _Crackers_
+                               _Coffee_
+
+*_Beef Croquettes_--Melt 2 tablespoons Crisco, stir in 1 tablespoon
+flour, gradually add ½ pint milk, stir till it boils 4 minutes, add
+salt and pepper to taste; ½ pound cold cooked chopped beef and 4
+tablespoons breadcrumbs. Turn out on plate to cool. Divide into 8
+pieces, flour them and make into neat croquettes. Egg and breadcrumb
+them. Fry till brown in hot Crisco. Drain and serve hot with brown
+sauce.
+
+
+                                June 30
+
+                        *_Breaded Veal Cutlets_
+                              _Potatoes_
+                              _Egg Plant_
+                    _Cress, Whipped Cream Dressing_
+                  _Cottage Pudding, Strawberry Sauce_
+                               _Coffee_
+
+*_Breaded Veal Cutlets_--1½ pounds fillet or neck of veal, Crisco
+for frying, ½ teaspoon chopped parsley, ¼ teaspoon grated lemon rind,
+salt and pepper, egg and breadcrumbs.
+
+Cut meat into thin slices, which afterwards trim into neat fillets.
+Beat egg, mix with it parsley, lemon rind, good seasoning of salt and
+pepper. Brush cutlets over with this preparation, coat them carefully
+with breadcrumbs, fry quickly and lightly in hot Crisco. Serve with
+either tomato or piquante sauce, or, when gravy is preferred, brown
+little flour in Crisco in frying pan, add little salt and pepper, pour
+in ¼ of a pint of hot water, boil up, and strain.
+
+
+                                July 1
+
+                            _Boned Chicken_
+                        _Stuffed Pepper Salad_
+                           _Sliced Tomatoes_
+                        _White and Brown Bread_
+                        *_Ground Rice Pudding_
+                            _Coffee Jelly_
+                                _Fruit_
+
+*_Ground Rice Pudding_--½ cup ground rice, 3 cups milk, 3 eggs, 4
+tablespoons sugar, rind ½ lemon, 2 tablespoons Crisco, ¼ cup Sultana
+raisins, and brown breadcrumbs.
+
+Boil milk slowly, sprinkle in ground rice, boil 6 minutes. Remove, add
+sugar and Crisco. Mix well, cool a little, add eggs well beaten, stir
+and flavor with grated lemon rind. Crisco plain mold, dust with toasted
+breadcrumbs. Pour in pudding. Bake 1 hour in moderate oven. Serve with
+following sauce: 1 small lemon, 1 cup water, 1 teaspoon cornstarch, 1
+tablespoon sugar, and few drops red color. Put cornstarch into pan with
+lemon juice, add other ingredients and bring to boil.
+
+
+                                July 2
+
+                         _Spanish Veal Balls_
+                            _Summer Squash_
+                           _Buttered Beets_
+                    _Lettuce and Peppergrass Salad_
+                            *_Snow Souffle_
+                             _Iced Coffee_
+
+*_Snow Souffle_--Put 2 tablespoons Crisco and 4 tablespoons potato
+flour in pan, stir well together, add ½ cup milk, pinch salt, and stir
+till boiling. Remove from fire, add 4 tablespoons sugar, yolks 3 eggs 1
+by 1, ½ teaspoon orange flower water, and fold in stiffly beaten whites
+of eggs. Pour into Criscoed souffle mold, put greased paper round. Bake
+for 20 minutes in moderate oven. Serve at once.
+
+
+                                July 3
+
+                             _Roast Lamb_
+                            _New Potatoes_
+                             _Green Peas_
+                           *_Summer Squash_
+                    _Watercress and Cucumber Salad_
+                          _Coffee Ice Cream_
+                            _Lady Fingers_
+
+*_Summer Squash_--Cut summer squashes into small pieces and boil
+till tender in salted water. Put into a clean towel and wring out
+all water. Put squashes into saucepan and add to each cup of them,
+2 tablespoons cream and ½ tablespoon Crisco. Heat thoroughly before
+sending to table.
+
+
+                                July 4
+
+                           _Fruit Cocktail_
+                             _Carrot Soup_
+                              _Radishes_
+                  _Stuffed Shoulder of Veal, Roasted_
+                           _Potato Souffle_
+                             _Green Corn_
+                   _Molded Spinach, French Dressing_
+                        _Washington Ice Cream_
+                             *_Flag Cake_
+                               _Coffee_
+
+*_Flag Cake_--⅔ cup sugar, ½ cup Crisco, ⅔ cup milk, 1⅔ cups
+flour, 2 teaspoons baking powder, ½ teaspoon salt, whites of 4 eggs,
+and 1 teaspoon vanilla. Cream Crisco and sugar together, add flour,
+salt, baking powder, milk, vanilla and whites of eggs beaten to a stiff
+froth. Mix carefully, turn into Criscoed and floured tin and bake in
+moderate oven for ¾ of an hour. Decorate with frosting and tiny flags.
+
+
+                                July 5
+
+                       _Iced Pimiento Consomme_
+                      _Small Tenderloins of Beef_
+                           _Molded Potatoes_
+                             *_Corn Cakes_
+                _Orange, Grapefruit and Romaine Salad_
+                            _Cup Custards_
+                               _Coffee_
+
+*_Corn Cakes_--Make a custard from 2 eggs well beaten, ½ cup milk,
+½ tablespoon Crisco, and ½ tablespoon sugar; beat into this ¾ of cup
+of canned corn. Sift together twice, ⅞ cup of flour, 1 tablespoon
+baking powder, and ½ teaspoon salt; beat into other mixture, and drop
+in Criscoed muffin rings by the tablespoon; set in a Criscoed dripping
+pan, and bake in a moderate oven until done.
+
+
+                                July 6
+
+                             _Clam Bisque_
+                             _Lamb Chops_
+                           _Escalloped Corn_
+                       _Creamed Sweet Potatoes_
+                            _German Salad_
+                            *_Cheese Drops_
+                      _Strawberry Bavarian Cream_
+                               _Coffee_
+
+*_Cheese Drops_--Add to 3½ tablespoons flour, 2 tablespoons melted
+Crisco, and blend together until smooth. Remove from fire, add 4
+tablespoons grated cheese, ¼ teaspoon salt, and a dash of red pepper.
+Fold in stiffly beaten whites of 3 eggs, and drop from end of spoon
+on a Criscoed baking sheet about 1 inch apart, and bake from 12 to
+14 minutes in a moderate oven. Serve hot in folded napkin with salad
+course.
+
+
+                                July 7
+
+                     _Beef Broth with Vermicelli_
+                           *_Baked Bluefish_
+                     _Cucumbers, French Dressing_
+                           _Mashed Potatoes_
+                       _Buttered Bermuda Onions_
+                            _Heavenly Hash_
+                               _Coffee_
+
+*_Baked Bluefish_--Select nice large bluefish, clean, and prepare
+it for baking. Wash it in salted water, and after drying it thoroughly,
+stuff with bread stuffing, and sew up opening and rub fish all over
+with salt. Then, having put small pieces of Crisco over, place in
+pan with enough water to cover bottom, and bake in hot oven 45 or 50
+minutes. After it begins to bake, sprinkle with salt and pepper. Baste
+it often with liquid in pan and a little melted Crisco. When it is
+cooked and a nice color, remove carefully to hot plate. Do not break
+it. Serve with brown sauce poured round fish as garnish, or serve it in
+a separate dish.
+
+
+                                July 8
+
+                            _Iced Bouillon_
+                           _Broiled Chicken_
+                           _Mashed Potatoes_
+                              _New Peas_
+                          _Tomato Mayonnaise_
+           *_Red Raspberry Shortcake, Hot Marshmallow Sauce_
+                               _Coffee_
+
+*_Red Raspberry Shortcake_--4 cups sifted flour, 3 tablespoons
+baking powder, 1 teaspoon salt, 2 tablespoons Crisco, milk, and 2
+quarts red raspberries. Sift baking powder and salt with flour, rub
+in Crisco; then with fork stir in lightly and quickly sufficient milk
+to make soft dough--too soft to roll. Turn it into Criscoed tin, and
+bake in hot oven 30 minutes. Unmold, and leaving it inverted, cut
+circle around top within 1 inch of edge; lift off circle of crust, and
+with fork pick out crumb from center, leaving about ¾ of an inch of
+biscuit around sides. Spread inside cake with butter, fill with crushed
+raspberries, which have been standing ½ hour or more mixed with enough
+sugar to sweeten them. Turn off juice from berries before filling
+cake. Replace circle of crust, and serve with following sauce: ½ pound
+marshmallows, ½ cup confectioners’ sugar, and ½ cup boiling water. Cut
+marshmallows in pieces and melt in double boiler. Dissolve sugar in
+boiling water, add to marshmallows, and stir until blended. Serve hot
+with shortcake.
+
+
+                                July 9
+
+                         _Sardines and Lemon_
+                               _Olives_
+                              _Radishes_
+                   _Cold Roast of Lamb, Mint Sauce_
+                          _Creamed Potatoes_
+                                _Peas_
+                       _Endive and Cheese Salad_
+                           *_Cherry Souffle_
+                              _Iced Tea_
+
+*_Cherry Souffle_--4 tablespoons flour, 2 tablespoons Crisco, ½
+cup milk, 1 teaspoon vanilla, 3 whole eggs and 1 additional white, 4
+tablespoons sugar, and 4 tablespoons chopped preserved cherries.
+
+Put Crisco and flour in saucepan, mix over fire, add milk, stir till
+it boils and becomes thick; remove from fire to cool 10 minutes, add
+sugar, yolks eggs, 1 by 1 stirring each thoroughly, whites stiffly
+beaten up, then add chopped cherries. Pour all into Criscoed souffle
+mold. Put into saucepan with ½ an inch of boiling water. Put lid on
+saucepan and steam gently ¾ hour. Turn out, send to table with jam
+sauce round.
+
+
+                                July 10
+
+                             _Clam Broth_
+                         *_Chicken Croquettes_
+                                _Peas_
+                           _Buttered Rolls_
+                 _Mayonnaise of Lettuce and Tomatoes_
+                       _Tutti Frutti Ice Cream_
+                              _Macaroons_
+                               _Coffee_
+
+*_Chicken Croquettes_--2 cups cooked chicken, ½ teaspoon salt, ¼
+teaspoon celery salt, 1 teaspoon lemon juice, ½ teaspoon onion juice,
+and 1 cup white sauce.
+
+Mix ingredients in order given. Cool mixture, shape, crumb and fry in
+hot Crisco. The white sauce is made as follows: 2 tablespoons Crisco, 4
+tablespoons flour, 1 cup milk (heated), salt and pepper to taste. Melt
+Crisco, add flour, then add milk gradually. Cook over fire until smooth
+and thick. Add seasoning.
+
+
+                                July 11
+
+                             _Roast Beef_
+                          _Yorkshire Pudding_
+                          _Potato Croquettes_
+                            _String Beans_
+                      _Lettuce, French Dressing_
+                           *_Fruit Pancakes_
+                               _Coffee_
+
+*_Fruit Pancakes_--2 cups flour, 2 cups milk, 2 tablespoons
+Crisco, 2 eggs, nutmeg and salt to taste. Put flour into basin with
+salt, grated nutmeg, eggs, pour milk in by degrees, stirring smoothly;
+beat it well in order to let the air in, and then let it stand for ½
+an hour. This allows starch grains in flour to swell, and so batter
+is lighter. When ready to fry, warm Crisco and pour in, stirring at
+same time. Make some Crisco hot in a small saucepan, ladle some into a
+frying pan, when very hot, pour back into saucepan, but do not drain
+it, then ladle sufficient batter in to cover the bottom of pan, shake
+it gently over rather a sharp fire, and, when nicely browned, toss
+it over and brown other side, turn on to a wire or sieve, sprinkle
+with sugar and ripe blackberries. Roll it up, and keep it warm while
+finishing remainder of batter. Dish them up on platter, each row
+crossways to prevent under ones from becoming sodden. Sprinkle sugar
+over top and serve.
+
+
+                                July 12
+
+                             _Cottage Pie_
+                        _New Stringless Beans_
+                             _Olive Salad_
+                           _Cheese Beignets_
+                          *_Apricot Pudding_
+                             _Iced Coffee_
+
+*_Apricot Pudding_--Put 1 pint milk into saucepan, add two tablespoons
+Crisco, and bring to boiling point. Mix ½ cup cornstarch with ½ cup
+milk and stir slowly into boiling milk, add ½ teaspoon salt. Heat 1
+cup apricot jam, and strain off juice. Stir the pieces of apricot
+into cornstarch and cook for 5 minutes. Sprinkle 1 tablespoon chopped
+pistachio nuts into wet mold and pour in hot mixture. Turn out when
+cold and surround with apricot juice.
+
+
+                                July 13
+
+                        _Cream of Peanut Soup_
+                             *_Veal Chops_
+                           _Mashed Potatoes_
+                            _String Beans_
+                             _Onion Salad_
+                    _Meringues Filled with Custard_
+                               _Coffee_
+
+*_Veal Chops_--Trim neatly 8 chops and put into frying pan with
+4 tablespoons Crisco, and fry over quick fire a nice brown color. As
+the meat will afterwards be cooked again, the frying process should be
+done quickly without actually cooking the chops. Place them between 2
+boards, put weight not too heavy over top, and keep them until cold.
+Strain Crisco, and keep for further use. Cut ½ cup pork and ½ cup beef
+marrow into small pieces, pound in mortar; when fine, add 1 tablespoon
+anchovy paste, 1 teaspoon powdered savory herbs, 1 yolk egg, and piece
+of Crisco about size of nutmeg. Pound thoroughly until smooth, season
+with pepper and salt, rub through sieve, and cover side of each chop
+thickly with this. Put them on Criscoed baking sheet, cover with few
+fried breadcrumbs, sprinkle with melted Crisco and place in hot oven
+for 10 minutes. Dish up chops in circle on hot dish, and serve.
+
+
+                                July 14
+
+                        _Steak, a la Parmesan_
+                            _Corn Pudding_
+                           _Mashed Potatoes_
+                      _Lettuce, French Dressing_
+                            *_Cheese Balls_
+                           _Peach Ice Cream_
+                               _Coffee_
+
+*_Cheese Balls_--½ cup breadcrumbs, 1 teaspoon Crisco, ¼ teaspoon
+mustard, 1 cup grated cheese, 1 egg, ½ teaspoon salt, and a few grains
+red pepper. Rub Crisco into crumbs and cheese, add seasonings and egg
+well beaten. Shape in small balls and fry in hot Crisco. Drain and
+serve hot.
+
+
+                                July 15
+
+                  _Stuffed Shoulder of Veal, Braised_
+                           _Buttered Beets_
+                            _Potato Roses_
+                       _Onion and Tomato Salad_
+                          _Rhubarb Dumplings_
+                             *_Mocha Cake_
+                               _Coffee_
+
+*_Mocha Cake_--Sift 6 cups flour with 1 teaspoon baking powder
+into a basin, add 1 teaspoon each of powdered cinnamon, nutmeg, and
+cloves, 1 cup brown sugar, ½ teaspoonful salt, and 1 cup Crisco; rub
+well together, add ½ a cup golden syrup, 1 cup strong cold coffee, 2
+well beaten eggs, 1 cup currants and 1 cup sultana raisins, mix well
+together. Pour into Criscoed and papered tin and bake in moderate oven
+2 hours.
+
+
+                                July 16
+
+                             _Tomato Soup_
+                            _Fried Chicken_
+                               _Waffles_
+                            _Pea Souffles_
+                       _Creamed White Potatoes_
+                             _Bean Salad_
+                             *_Snow Balls_
+                               _Coffee_
+
+*_Snow Balls_--1 cup sugar, ½ cup milk, ½ cup Crisco, 2¼ cups
+flour, 3½ teaspoons baking powder, and whites of 4 eggs. Cream Crisco,
+add sugar gradually, milk, and flour sifted with baking powder; add
+whites of eggs beaten stiff. Steam 35 minutes in Criscoed cups; serve
+with stewed or preserved fruit.
+
+
+                                July 17
+
+                            _Iced Currants_
+                         *_Blanquette of Veal_
+                          _Fried Artichokes_
+                          _Duchesse Potatoes_
+                  _Cauliflower and Red Pepper Salad_
+                           _Macaroon Trifle_
+                               _Coffee_
+
+*_Blanquette of Veal_--2 tablespoons Crisco, 2 pounds fillet
+of veal, ½ cup cream, 4 tablespoons flour, 1 large onion, 1 carrot,
+seasoning, 12 preserved mushrooms, and 12 whole peppers. Cut veal
+into square pieces, put them into stewpan with enough cold water to
+cover, bring it to boil, and skim well; add salt to taste, onion cut
+in quarters, carrot, whole peppers; cook gently 1 hour. Take up meat,
+strain stock, and measure off 1 pint. Melt Crisco in stewpan, stir in
+flour, add stock; boil and skim; cook for a few minutes. Add mushrooms,
+cut in slices, and cream; put in pieces of veal; make hot, but do not
+boil again; season nicely, dish up, sprinkle little chopped parsley
+over, and serve.
+
+
+                                July 18
+
+                             _Onion Soup_
+                          *_Fricasseed Tripe_
+                           _Baked Potatoes_
+                          _Stringless Beans_
+                   _Tomatoes Stuffed with Pineapple_
+                          _Bisque Ice Cream_
+                               _Coffee_
+
+*_Fricasseed Tripe_--Cut 2 pounds of tripe into narrow strips, add
+½ cup of water, 2 cups milk, season with salt and pepper, add ¼ cup
+Crisco mixed with 2 tablespoons flour; simmer for 30 minutes and serve
+hot. A little chopped parsley is an improvement.
+
+
+                                July 19
+
+                       _Cream of Asparagus Soup_
+                   *_Lamb Fricassee with Dumplings_
+                             _Mint Jelly_
+                             _Green Peas_
+                            _Romaine Salad_
+                               _Cheese_
+                          _Toasted Crackers_
+                             _Watermelon_
+                               _Coffee_
+
+*_Lamb Fricassee with Dumplings_--Cut up and dice enough cold lamb
+to make 1 quart. Season with salt and white pepper, put into Criscoed
+baking dish and pour over following sauce: Blend 2 tablespoons Crisco
+with 2 tablespoons flour, and cook until brown. Now add 2 cups water
+and when it boils season with salt, pepper, onion juice to taste and
+pour over meat. Cover and bake in moderate oven 20 minutes.
+
+To make the dumplings, sift together 2 cups flour, ½ teaspoon salt, ¼
+teaspoon sugar, and 2 teaspoons baking powder. Add 1 tablespoon Crisco
+and rub in with tips of fingers, then add sufficient milk to make soft
+dough. Roll out and cut into small biscuits. Place on top of lamb and
+bake in hot oven for 12 minutes. Serve hot.
+
+
+                                July 20
+
+                         _Roast Beef’s Heart_
+                         _Boiled New Potatoes_
+                        _Cauliflower au Gratin_
+                          _Baked Bean Salad_
+                          *_Cheese Aigrettes_
+                        _Apricot Meringue Pie_
+                               _Coffee_
+
+*_Cheese Aigrettes_--Bring 2 tablespoons Crisco and ½ cup water to
+boiling point, then add ½ cup flour and stir until mixture leaves sides
+of pan. Cool, but do not allow to become cold, then add 2 eggs, 1 by
+1, 4 tablespoons grated cheese, salt, pepper, and paprika to taste and
+beat well. Allow to stand in cool place 30 minutes. Drop by teaspoons
+into hot Crisco and fry a golden brown. Drain and sprinkle with grated
+cheese. Serve hot. The Crisco should not be too hot or the cheese will
+burn.
+
+
+                              Vegetarian
+
+                                July 21
+
+                        _Strawberry Cocktails_
+                   _Macaroni Cutlets, Cheese Sauce_
+                             *_Pop Overs_
+                          _Tomato Mayonnaise_
+                         _Pimiento Sandwiches_
+                         _Frozen Banana Whip_
+                               _Coffee_
+
+*_Pop Overs_--Beat up 3 eggs until light; add 1 cup milk and 1
+teaspoon melted Crisco. Pour this gradually into 1 cup flour and ½
+teaspoon salt, beating all the time until smooth. Crisco iron gem pans,
+put them in the oven, and when hot, take them out and fill them half
+full of this batter. Put them back in the oven and bake for 45 minutes.
+They should be at least 4 times their original bulk. If they fall, they
+are not thoroughly done. The oven should be hot.
+
+
+                                July 22
+
+                         *_Pilau, a la Turque_
+                   _Peppers Stuffed with Green Corn_
+                          _Huntington Salad_
+                            _Cheese Rolls_
+                            _Baked Custard_
+                               _Coffee_
+
+*_Pilau, a la Turque_--Put 1½ cups of stock, with 1 cup stewed
+and strained tomato, over fire. When boiling add 1 cup well-washed
+or blanched rice and ½ teaspoon salt; stir lightly with fork,
+occasionally, until liquor is absorbed. Then add ½ cup Crisco, season
+with salt and pepper, and cook over hot water until tender; remove
+cover, and stir with fork before serving.
+
+
+                                July 23
+
+                           _Vegetable Soup_
+                             *_Fried Fish_
+                      _Baked Shoulder of Mutton_
+                             _Onion Puree_
+                          _Chipped Potatoes_
+                             _Fruit Jelly_
+                       _Toasted Cheese Fingers_
+                               _Coffee_
+
+*_Fried Fish_--Marinade 4 halibut steaks for 1 hour; drain, dip in
+salted flour, then in beaten egg, lastly in fine salted and peppered
+crumbs. Leave on ice for 1 hour, and fry in hot Crisco.
+
+
+                                July 24
+
+                            _Lamb Pot Pie_
+                            _Summer Squash_
+                           _Mashed Potatoes_
+                          _Dressed Cucumbers_
+                           _Raspberry Float_
+                            *_Cushion Cake_
+                             _Iced Coffee_
+
+*_Cushion Cake_--Cream 1 cup Crisco with ½ cup sugar, add 2 well
+beaten eggs, and ½ cup milk. Sift 2 cups flour, 2 teaspoons baking
+powder, and ½ teaspoon salt, and add to Crisco mixture, with 1 teaspoon
+vanilla extract. Divide into 2 parts, add to 1 part 2 tablespoons
+molasses, 1 cup seeded raisins, ½ teaspoon cloves, 1 teaspoon cinnamon,
+and ¼ teaspoon grated nutmeg. Bake in Criscoed and floured cake tin for
+20 minutes. Take out of oven, spread white part on top, return to oven
+and bake until done.
+
+
+                                July 25
+
+                         *_Tournedos of Lamb_
+                          _Rissole Potatoes_
+                               _Carrots_
+                                _Peas_
+                      _Grape and Pimiento Salad_
+                            _Frozen Cheese_
+                          _Toasted Crackers_
+                             _Iced Coffee_
+
+*_Tournedos of Lamb_--Six lamb chops cut 2 inches thick, will be
+required. Remove bone and fat and with skewers arrange in 6 circular
+pieces. Around each wrap a thin strip of bacon, fastening in place
+with wooden skewers. Sprinkle with salt and pepper, place on well
+Criscoed broiler, and broil over clear fire 15 minutes. Remove to hot
+platter, garnish with rissole potatoes, and pass mint jelly with them.
+The potatoes are done in this way: Peel and wash 8 Bermuda potatoes of
+uniform size, put in ice water for 15 minutes, dry in a towel, and fry
+until delicate brown in hot Crisco. Drain on paper, then bake until
+soft. Remove to serving platter, and pour around 1 cup of rich white or
+cream sauce or 1 cup of heavy cream scalded and seasoned.
+
+
+                              Vegetarian
+
+                                July 26
+
+                         _Cream of Green Peas_
+                         _Bean Loaf with Rice_
+                             _Stewed Corn_
+                      _Tomato and Lettuce Salad_
+                           *_Peach Pudding_
+                               _Coffee_
+
+*_Peach Pudding_--Fill Criscoed baking dish full of peaches and
+pour over top a batter made of 1 tablespoon Crisco, ½ cup sugar, 1 cup
+flour, 1 teaspoon baking powder, 1 well beaten egg, ½ teaspoon salt,
+and 1 cup milk. Bake in moderate oven 30 minutes. Serve with cream.
+
+
+                                July 27
+
+                    _Anchovy and Pimiento Canapes_
+                     _Halibut Baked, a la Creole_
+                        _French Fried Potatoes_
+                              _Hot Slaw_
+                          *_French Pancakes_
+                               _Coffee_
+
+*_French Pancakes_--4 tablespoons sugar, 4 tablespoons Crisco,
+½ cup flour, 2 eggs, ½ tablespoon lemon extract, and 1 cup milk.
+Heat Crisco and mix other ingredients gradually to them, bake in six
+small Criscoed plates for 5 minutes. When done, put jam between every
+alternate one, and serve high on a dish.
+
+
+                                July 28
+
+                           _Puree of Fruit_
+                     _Steak with Fresh Mushrooms_
+                            _String Beans_
+                           _Riced Potatoes_
+                    _Lettuce and Watercress Salad_
+                         *_Cherry Blanc-mange_
+                               _Coffee_
+
+*_Cherry Blanc-mange_--Put 1 quart of milk into a saucepan, add 1
+tablespoon Crisco. Mix 1 cup cornstarch smoothly with ½ cup cold milk;
+when the milk boils stir in cornstarch and stir for 10 minutes, then
+add 2 tablespoons sugar and 1 teaspoon vanilla. Stew 2 cups cherries
+until tender in ½ cup water, add 2 tablespoons sugar. Rinse out a mold
+with cold water, arrange a few cherries in the bottom, then put in some
+blanc-mange, then rest of cherries mixed with cornstarch. Turn out when
+firm. Serve with milk.
+
+
+                                July 29
+
+                        _Iced Tomato Bouillon_
+                            *_Swiss Steak_
+                            _Mashed Potato_
+                         _Egg Plant Fritters_
+                 _Lettuce Salad, Chiffonade Dressing_
+                         _Strawberry Parfait_
+                               _Coffee_
+
+*_Swiss Steak_--1 pound steak, 1 cup flour, salt and pepper, 4
+skinned tomatoes, 1 sliced onion, and water. Have steak cut 2 inches
+thick, and pound into it the flour. Put steak into a skillet, with 3
+tablespoons Crisco and brown on both sides. Then cover with water,
+adding sliced onion, tomatoes sliced and cover closely and let simmer
+for 3 hours. Just before steak is done add salt and pepper to taste.
+When done, the gravy is already made and is delicious.
+
+
+                                July 30
+
+                             _Clear Soup_
+                          *_Planked Chicken_
+                          _Potato Croquettes_
+                           _Asparagus Tips_
+                             _Boiled Rice_
+                           _Pineapple Salad_
+                          _Vanilla Ice Cream_
+                          _Strawberry Sauce_
+                               _Coffee_
+
+*_Planked Chicken_--2 spring chickens, 1 cup boiled rice, ½ pound
+mushrooms, and 1 glass guava jelly. Stew mushrooms; put chicken either
+in oven or under broiler, bone side to hottest part of fire. Heat and
+Crisco a plank; put chicken on, bone side down; sprinkle with melted
+Crisco, dust with salt and pepper and broil on board under gas for ½ an
+hour. Garnish with rice; pour over mushrooms. Place at corners small
+bread patties, holding the guava jelly.
+
+
+                                July 31
+
+                            *_Baked Beans_
+                            _Finger Rolls_
+                        _Beet and Potato Salad_
+                     _Lemon Jelly, Whipped Cream_
+                            _Cafe Parfait_
+
+*_Baked Beans_--Wash 2 quarts of small white beans, put them in
+a saucepan, cover with cold water; as soon as they come to a boil,
+drain; put them in a fireproof baking dish, add 4 tablespoons Crisco,
+1 chopped onion, salt and pepper to taste and ¼ teaspoon mustard, fill
+dish with boiling water, cover tight, and bake from 5 to 6 hours; add
+more water as required to keep from getting dry. They can be warmed
+over as needed.
+
+
+                               August 1
+
+                     _Brown Fricassee of Kidneys_
+                            _Summer Squash_
+                          _New Cabbage Salad_
+                           *_Blueberry Pie_
+                               _Coffee_
+
+*_Blueberry Pie_--Line a deep perforated tin with Crisco Plain
+Pastry; brush over with water or white of egg. Fill with floured
+blueberries; add sugar, Crisco, salt and vinegar. Allow 1 cup sugar to
+3 cups berries, 1 tablespoon Crisco, ⅛ teaspoon salt, and ½ teaspoon
+vinegar. Cover with crust and bake.
+
+
+                               August 2
+
+                            *_Beef Olives_
+                           _Braised Lettuce_
+                          _Stuffed Potatoes_
+                             _Beet Salad_
+                            _Cheese Relish_
+                          _Red Currant Cream_
+                            _Lady Fingers_
+                               _Coffee_
+
+*_Beef Olives_--Cut 2 pounds of steak into pieces 4½ inches long
+and 2 inches wide. Mix together in a basin 3 tablespoons breadcrumbs,
+1 chopped onion, 4 tablespoons Crisco, 1 tablespoon chopped parsley,
+salt, pepper, and paprika to taste and 1 well beaten egg. Spread a
+little of this mixture on each piece of meat, roll up and tie with
+fine string. Melt 2 tablespoons Crisco in a pan, brown pieces of meat
+in it; stir in 1 tablespoon flour, gradually add 2 cups water, bring
+to boiling point and cook slowly 1½ hours. Remove string and dish in a
+circle, season the gravy and strain over the meat.
+
+
+                               August 3
+
+                         _Cream of Corn Soup_
+                        *_Stuffed Flank Steak_
+                            _Mashed Potato_
+                            _Shelled Beans_
+                        _Onion and Mint Salad_
+                             _Ivory Cream_
+                               _Coffee_
+
+*_Stuffed Flank Steak_--Buy a flank steak. Fry 2 tablespoons
+chopped onion in a ¼ cup Crisco. Add ½ cup soft, stale breadcrumbs,
+¼ teaspoon mixed herbs, salt and pepper to taste. Spread over steak,
+roll and tie. Brown in 3 tablespoons Crisco, and remove to casserole
+or covered dish. To the Crisco in pan add an equal quantity of flour,
+and brown, then add 1 cup stock or boiling water, and 1 cup strained
+tomato, season with salt and pepper, pour over the roll, cover dish,
+and cook slowly until meat is tender. If cooked in casserole it may be
+served in same dish.
+
+
+                               August 4
+
+                _Fried Soft Shell Crabs, Sauce Tartare_
+                       _Hashed Browned Potatoes_
+                      _Pepper and Cucumber Salad_
+                           _Cheese Fingers_
+                           *_Apricot Omelet_
+                               _Coffee_
+
+*_Apricot Omelet_--Cut 6 preserved apricots into dice, and heat
+up in a little fruit juice. Beat up 5 eggs, add pinch of salt and 1
+tablespoon sugar. Melt in an omelet pan or frying pan 2 tablespoons
+Crisco, when hot pour in beaten eggs and stir over quick fire till they
+commence to thicken, put in the prepared apricots, then shape quickly
+into an oval form by folding the ends. Allow the omelet to acquire
+a golden brown by putting it in the oven, turn out on to a hot dish,
+dredge with sugar and serve at once.
+
+
+                               August 5
+
+                        *_Country Club Chicken_
+                           _Sweet Potatoes_
+                             _Green Corn_
+                            _Tomato Salad_
+                             _Apple Whip_
+                          _Chocolate Wafers_
+                               _Coffee_
+
+*_Country Club Chicken_--Wash 2 broilers or quite young chickens,
+cut them in halves or quarters if they be large enough, wipe them and
+dip each piece in beaten egg, well seasoned with salt and pepper and
+mixed with cream. Roll pieces in breadcrumbs and place them in Criscoed
+pan, dot generously with Crisco and place in hot oven for 15 minutes.
+Now put chicken in hot kettle, cover and let smother and steam for 30
+minutes or until tender on a slow fire. Place chicken on hot platter;
+add half cup hot cream to gravy in kettle and strain it over chickens.
+
+
+                               August 6
+
+                       *_Baked Liver and Bacon_
+                           _Mashed Potatoes_
+                             _Corn on Cob_
+                     _Lettuce and Pineapple Salad_
+                            _Stewed Pears_
+                                _Cream_
+                             _Hasty Cake_
+                               _Coffee_
+
+*_Baked Liver and Bacon_--Select liver, wash it well, rub it with
+Crisco, and place it in vinegar with 1 chopped shallot, a little
+chopped parsley, and salt and pepper to suit taste. Let it stand
+overnight; roast it, adding strips of bacon. Baste it frequently with
+the vinegar mixture. When done, make brown gravy, and serve very hot.
+
+
+                               August 7
+
+                            _Grilled Trout_
+                            _Chicken Saute_
+                          *_Souffled Squash_
+                          _Potato Croquettes_
+                            _French Salad_
+                            _Fruit Compote_
+                               _Coffee_
+
+*_Souffled Squash_--Take medium-sized Hubbard squash, remove seeds
+and stringy portion, and pare. Place in steamer and cook over boiling
+water for 30 minutes. Mash and season with Crisco, sail and pepper
+to taste. To 2 cups of the mashed squash, add gradually 1 cup cream,
+when blended, yolks of 2 well beaten eggs, and finally the stiffly
+beaten whites of the eggs. Pour into Criscoed souffle dish and bake in
+moderate oven till firm. Serve at once.
+
+
+                               August 8
+
+                            _Clam Cocktail_
+                       _Roast Lamb, Mint Jelly_
+                            _Rice Fritters_
+                             _Lima Beans_
+                      _Lettuce and Banana Salad_
+                          *_Windsor Tartlets_
+                             _Iced Coffee_
+
+*_Windsor Tartlets_--Crisco Plain Pastry, 2 eggs, 4 tablespoons
+Crisco, 4 tablespoons sugar, 1½ tablespoons cornstarch, 5 powdered
+macaroons, 18 glace cherries, 1 piece of lemon peel, and ½ tablespoon
+chopped almonds.
+
+Put Crisco and sugar into 1 basin and beat them to a cream. Add yolks
+of eggs, 1 at a time, and beat each well in. Chop cherries and peel,
+add them and macaroons to mixture, mix thoroughly, add almonds and
+cornstarch. Roll out Crisco Plain Pastry and line small tartlet tins
+thinly with it. Beat whites of eggs to stiff froth and stir lightly
+into mixture. Fill each lined tin three parts full. Bake them in
+moderate oven until mixture is set and brown. Dust with sugar and serve
+either hot or cold. Place crossbars of pastry over mixture, if liked.
+Stale cakecrumbs can be used instead of macaroons.
+
+
+                               August 9
+
+                          _Casserole of Lamb_
+                                _Rice_
+                           _Spiced Peaches_
+                          *_Macaroon Pudding_
+                         _After Dinner Mints_
+                               _Coffee_
+
+*_Macaroon Pudding_--Soak 6 macaroons in ½ cup milk. Heat 2 cups
+milk in double boiler, add 2 tablespoons cornstarch moistened with 1
+well beaten egg, 1 teaspoon Crisco, ½ teaspoon salt, and macaroons.
+Cook for 20 minutes, remove from fire, add ½ teaspoon vanilla extract.
+Turn into Criscoed and sugared pudding dish, sprinkle ½ cup sugar on
+top, and cover with sliced peaches. Serve cold.
+
+
+                               August 10
+
+                            _Tomato Bisque_
+                              _Croutons_
+                          _Potato Croquettes_
+                           _Fried Egg Plant_
+                       _Celery and Apple Salad_
+                         *_Chocolate Pudding_
+                               _Coffee_
+
+*_Chocolate Pudding_--Crisco a mold or basin. Beat 3 tablespoons
+Crisco and 2 tablespoons sugar to a cream, then beat in 3 yolks of
+eggs. Dissolve 1½ teacups grated chocolate smoothly in 1 cup milk, add
+it to Crisco mixture, with 2 cups cakecrumbs, 1 teaspoon vanilla, ½
+teaspoon salt, and whites of eggs stiffly beaten. Fold the whites in
+gently. Pour into prepared mold, cover with Criscoed paper and steam
+for 2 hours. Turn out and serve with white sauce. This mixture may be
+placed in a Criscoed pudding dish and baked in a moderate oven.
+
+
+                               August 11
+
+                    _Fried Chicken, a la Maryland_
+                        _French Fried Potatoes_
+                           *_Stewed Onions_
+                        _Stuffed Tomato Salad_
+                      _Musk Melon with Ice Cream_
+                               _Coffee_
+
+*_Stewed Onions_--Peel onions and boil in boiling salted water
+till tender. When done, drain, and turn into hot vegetable dish. Melt
+2 tablespoons of Crisco in saucepan, then stir in 1 tablespoon flour,
+mix well, add 1 cup milk and stir till boiling, add salt and pepper to
+taste and pour over onions.
+
+
+                               August 12
+
+                             _Broiled Ham_
+                           _Baked Potatoes_
+                         _Green Corn Custard_
+                             _Apple Salad_
+                        _Grape Juice Syllabub_
+                            *_Tilden Cake_
+                               _Coffee_
+
+*_Tilden Cake_--Cream ¾ cup Crisco with 1½ cups sugar, add 4 well
+beaten eggs, 1 cup milk, sift in 3 cups flour, ¾ teaspoon salt, ½
+cup cornstarch, 2 teaspoons baking powder, and add 2 teaspoons lemon
+extract. Turn into Criscoed and floured cake tin and bake for 1½ hours
+in moderate oven.
+
+
+                               August 13
+
+              *_Roast Fowl with Chestnuts and Mushrooms_
+                         _Franconia Potatoes_
+                             _Shell Beans_
+                      _Lettuce and Tomato Salad_
+                          _Peach Short-Cake_
+                               _Coffee_
+
+*_Roast Fowl with Chestnuts and Mushrooms_--Stuff 1 large or 2
+small fowls with chestnuts or mushroom stuffing, truss it, brush with
+melted Crisco, dust with salt and pepper, and put on a rack in pan
+and in a hot oven until beginning to brown, reduce heat, and cook 1
+or 2 hours, basting often. Add to pan ½ cup hot water, 1 slice salt
+pork, diced, tiny bit bay leaf, 1 clove, and sprig of parsley. If
+with mushrooms pour over little sherry mixed with cream. When done
+place fowl on platter, pour off all fat in pan but 3 tablespoons, add
+2 tablespoons flour and slightly color, add 1 cup stock from giblets
+cooked with 1 slice of salt pork, salt and pepper, a little lemon
+juice, and minced giblets. Serve surrounded with chestnut or mushroom
+puree put through a pastry bag and tube in roses. Place a small piece
+of canned red pepper on each rose and serve gravy in boat.
+
+
+                               August 14
+
+                             _Celery Soup_
+                          _Braised Ox Tongue_
+                           *_Mashed Turnips_
+                           _Baked Potatoes_
+                            _Waldorf Salad_
+                          _Ginger Ice Cream_
+                               _Coffee_
+
+*_Mashed Turnips_--Peel and dice 3 turnips, cover with boiling
+salted water and cook till tender; drain and press the water well out
+of them. Return to pan and add 3 tablespoons Crisco, 1 teaspoon salt,
+and 1 saltspoon white pepper, beat and mash them well together, when
+thoroughly hot turn into vegetable dish and serve.
+
+
+                               August 15
+
+                            _Fish Souffle_
+                 _Braised Stuffed Shoulder of Mutton_
+                          _Breaded Potatoes_
+                       *_Carrots, a la Poulette_
+                           _Pineapple Jelly_
+                            _French Pastry_
+                               _Coffee_
+
+*_Carrots, a la Poulette_--Boil 2 bunches of carrots until tender
+in boiling salted water, then drain. Blend 2 tablespoons Crisco with
+1 tablespoon flour, when smooth add 1 cup milk and stir till boiling,
+add salt, pepper and paprika to taste, 1 tablespoon chopped parsley and
+cook for 5 minutes, then add carrots and allow to cook for 5 minutes
+longer. Serve hot.
+
+
+                               August 16
+
+                         _Cream of Rice Soup_
+                          _Hanoverian Steaks_
+                      *_Hashed Browned Potatoes_
+                        _Carrots en Casserole_
+                    _Custard Souffle, Foamy Sauce_
+                               _Coffee_
+
+*_Hashed Browned Potatoes_--Sprinkle 2½ cups cold boiled potato
+cubes with salt and white pepper to suit taste. Melt 1½ tablespoons
+Crisco; add 1 tablespoon flour and ½ cup brown stock. Cook 5 minutes;
+add potato cubes; cook 10 minutes, stirring, without breaking potatoes.
+Melt 1 tablespoon Crisco in another frying pan. When brown, turn in
+potatoes, spread evenly, and cook 10 minutes; fold like an omelet, and
+serve hot.
+
+
+                               August 17
+
+                             _Lamb Chops_
+                                _Peas_
+                         *_Chantilly Potatoes_
+                            _Turkish Salad_
+                           _Fruit Ice Cream_
+                               _Coffee_
+
+*_Chantilly Potatoes_--Prepare nicely seasoned, lightly mashed
+potatoes and mound on a hot platter. Beat ½ cup cream until stiff, add
+1 teaspoon melted Crisco, ½ cup grated cheese, season to taste with
+salt, pepper and red pepper. Pile lightly on to the potato and put in
+oven to brown. Be sure that the oven is very hot.
+
+
+                               August 18
+
+                         _Watermelon Cocktail_
+                          _Cannelon of Beef_
+                              _Potatoes_
+                         *_Creamed Kohl Rabi_
+                           _Stuffed Celery_
+                   _Meringues Filled with Ice Cream_
+                               _Coffee_
+
+*_Creamed Kohl Rabi_--Slice kohl rabi, boil 20 minutes or until
+nearly tender, and arrange in a baking dish in layers with the
+following sauce: 2 tablespoons Crisco, 2 tablespoons flour, ½ pint
+milk, ½ teaspoon salt, and 1 saltspoon pepper. Rub Crisco and flour
+together; add milk, cold. Stand saucepan over fire and stir continually
+until it reaches the boiling point; take from fire, and add salt and
+pepper. Then strain. Season each layer with pepper and salt, sprinkle
+the top with breadcrumbs and bake 20 minutes.
+
+
+                              Vegetarian
+
+                               August 19
+
+                        _Cream of Turnip Soup_
+                               _Risotto_
+                           _Asparagus Salad_
+                           _Coffee Souffle_
+                           *_Ginger Crisps_
+                              _Iced Tea_
+
+*_Ginger Crisps_--Cream ½ cup Crisco with ½ cup sugar, add 1 cup
+molasses, 1 teaspoon each of cinnamon and nutmeg, 1 teaspoon salt, 2
+teaspoons baking powder, and flour to make stiffish dough. Roll thin,
+cut out with cutter and bake in quick oven.
+
+
+                               August 20
+
+                             _Corned Beef_
+                          _Buttered Potatoes_
+                             *_New Beets_
+                      _Lettuce, Italian Dressing_
+                            _Tapioca Cream_
+                               _Coffee_
+
+*_New Beets_--Peel hot cooked beets, cut into slices, and toss about
+for 3 or 4 minutes in saucepan which contains 3 tablespoons Crisco
+to which has been added 1 teaspoon plain vinegar, or a few drops of
+tarragon, 2 cloves, and 1 teaspoon sugar.
+
+
+                               August 21
+
+                       _Cold Sliced Corned Beef_
+                           _Baked Potatoes_
+                         _Jellied Vegetables_
+                              _Pea Salad_
+                          *_Countess Pudding_
+                               _Coffee_
+
+*_Countess Pudding_--Line small Criscoed platter with Crisco
+pastry. Put 1 tablespoon Crisco in saucepan, add 1 cup milk, when warm
+pour over three tablespoons chopped cocoanut, add 1 tablespoon sugar.
+Allow to remain 30 minutes, add 3 yolks of eggs well beaten, and ½
+teaspoon vanilla, pour into platter, bake 30 minutes in hot oven. Beat
+up whites of eggs, add pinch salt, 1 tablespoon sugar, and ½ teaspoon
+almond extract, pile on top of pudding and sprinkle with cocoanut.
+Brown in slow oven. Serve hot or cold.
+
+
+                              Vegetarian
+
+                               August 22
+
+                             *_Succotash_
+                        _French Fried Potatoes_
+                         _Tomato Jelly Salad_
+                     _Orange Marmalade Ice Cream_
+                            _Caramel Cake_
+                               _Coffee_
+
+*_Succotash_--Boil 1 dozen ears of corn for 3 minutes. Cut corn
+from cob, taking very small piece from top of each grain, then press
+out pulp. Mix this with an equal quantity of nicely cooked lima beans;
+add Crisco, salt and white pepper to taste; reheat and serve.
+
+
+                               August 23
+
+                     _Fish Timbales, Cream Sauce_
+                           _Mashed Potatoes_
+                             _Stewed Okra_
+                           _Cucumber Salad_
+                            _Cheese Straws_
+                       *_St. Leonard’s Pudding_
+                               _Coffee_
+
+*_St. Leonard’s Pudding_--Line edge of a pudding dish with pastry,
+and spread 2 tablespoons of jam in the bottom. Blend 4 tablespoons
+Crisco with ½ cup flour, when smooth stir in 1 cup milk, 4 tablespoons
+sugar, 1 teaspoon vanilla extract, ½ teaspoon salt, and 2 yolks of
+eggs, stir well together and pour over jam, bake 30 minutes. Beat up
+whites of eggs to a stiff froth, add 1 tablespoon sugar, and arrange
+roughly on the top. Place in oven until lightly browned.
+
+
+                               August 24
+
+                     *_Boiled Mutton, Caper Sauce_
+                           _Riced Potatoes_
+                            _String Beans_
+                             _Olive Salad_
+                          _Toasted Crackers_
+                               _Cheese_
+                            _Plum Compote_
+                               _Coffee_
+
+*_Boiled Mutton_--Wipe leg of mutton, put on fire, barely covered
+with boiling water, and let boil about 10 minutes, then simmer until
+tender; season with salt when half cooked. A few slices of onion,
+turnip, and carrot, or 2 or 3 stalks of celery, may be added while
+cooking. When tender, brush over the meat with melted Crisco and
+sprinkle with finely chopped parsley. Serve with caper sauce which is
+made as follows: Mix 2 tablespoons Crisco with 1 tablespoon flour;
+add 1 cup boiling water; stir it over fire until thick; add to it 1
+hard-cooked egg chopped fine and 2 tablespoons of capers.
+
+
+                               August 25
+
+                            _Barley Broth_
+                           _Mutton Souffle_
+                             _Sweet Corn_
+                      _Creamed Carrots and Peas_
+                           *_Peach Cobbler_
+                               _Coffee_
+
+*_Peach Cobbler_--Sift 1½ cups flour and 1½ teaspoons baking powder.
+With tips of fingers work into flour 1 tablespoon Crisco, and when well
+mixed add ½ cup milk.
+
+Peel and slice 4 peaches, and mix with ¾ cup sugar and 2 tablespoons
+melted Crisco. In bottom of baking dish invert a cup, around this
+arrange peaches, and over all place dough patted out to about ¾ of
+an inch in thickness. Bake in moderate oven until crust is brown and
+peaches are tender. This will require about 40 minutes. The cup keeps
+dough from lying on fruit and becoming soaked with juice.
+
+
+                               August 26
+
+                         *_Beef Steak Pudding_
+                        _Spaghetti with Tomato_
+                       _Potatoes on Half Shell_
+                         _Green Pepper Salad_
+                           _Apricot Pudding_
+                               _Coffee_
+
+*_Beef Steak Pudding_--Line a Criscoed basin with plain pastry.
+Mix together on a plate 1 tablespoon flour, 1 teaspoon salt, and ½
+teaspoon pepper for seasoning. Cut 1 pound lean beef in thin slices,
+dip them in the seasoning, and place them lightly in the basin; split
+1 sheep’s kidney, skin and cut in thin slices; dip them also in the
+seasoning, and put them in basin, and pour over 1 cup of water for
+gravy. Wet the edges of the pastry on basin; roll out a piece of pastry
+large enough to cover the dish; place it on, press down at the edges,
+and sprinkle a little flour over top. Now dip a pudding cloth in
+boiling water, tie it tightly over the top, and plunge the pudding in
+plenty of boiling water; then boil for 3 hours. Remove the cloth, and
+turn the pudding out on a dish. Liver and bacon mixed, or mutton, makes
+a good pudding of this kind.
+
+
+                               August 27
+
+                            _Steamed Clams_
+                           _Vegetable Salad_
+                       _Brown Bread Sandwiches_
+                            _Peach Tapioca_
+                           *_Princess Cake_
+                               _Coffee_
+
+*_Princess Cake_--Line small square cake tin with plain Crisco
+pastry. Sprinkle in ½ cup cleaned currants. Cream ½ cup Crisco with
+1 cup sugar, then add 3 well beaten eggs, 3 cups flour, 1½ teaspoons
+baking powder, and ½ teaspoon salt. Divide mixture into 2 portions. Add
+1 tablespoon grated chocolate and 4 tablespoons milk to 1 portion. Put
+cake mixtures in spoonfuls on top of currants and bake in moderate oven
+for 35 minutes. Serve in square pieces.
+
+
+                               August 28
+
+                            _Iced Bouillon_
+                            _Pulled Bread_
+                 *_Fillet of Beef, Horseradish Sauce_
+                         _Franconia Potatoes_
+                            _Corn Souffle_
+                       _Endive, French Dressing_
+                          _Salted Triangles_
+                            _Violet Mousse_
+                               _Coffee_
+
+*_Fillet of Beef_--Trim fillet into good shape. Lard it plentifully,
+letting the whole upper surface be perforated with lardoons. Place
+in baking pan thin slices of larding pork, over pork place layer of
+chopped onion, carrots, turnip, and celery; lay tenderloin on top.
+Pour in 1 cup stock, add ½ teaspoon salt, ¼ teaspoon pepper, 4 sprigs
+parsley, 1 bay leaf, and 2 cloves. Bake in hot oven 30 minutes, and
+baste frequently. Remove when done; strain off gravy and skim off
+grease. Blend 1 tablespoon Crisco with 1 tablespoon flour in a pan, add
+gravy strained from pan, ¼ cup grated horseradish, salt and paprika to
+taste and bring to boiling point, then add 2 tablespoons lemon juice
+and 1 tablespoon vinegar. Spread sauce on hot serving dish and lay
+fillet on it.
+
+
+                              Vegetarian
+
+                               August 29
+
+                    _Baked Macaroni, Tomato Sauce_
+                             _Green Corn_
+                          *_Fried Egg Plant_
+                          _Cantaloupe Salad_
+                          _Marmalade Pudding_
+                             _Iced Coffee_
+
+*_Fried Egg Plant_--Peel good-sized egg plant; cut into slices of
+¼ inch. Dust with salt and pepper; dip in beaten egg; roll in fine
+breadcrumbs and saute in hot Crisco. When they are brown on 1 side,
+turn and brown on the other. If preferred, the egg plant may be dipped
+in thin batter instead of egg and crumbs, and fried.
+
+
+                               August 30
+
+                            *_Clam Chowder_
+                        _Stuffed Tomato Salad_
+                            _Welsh Rarebit_
+                              _Lemon Pie_
+                               _Coffee_
+
+*_Clam Chowder_--Remove heads from 4 cups clams and chop. Parboil
+4 cups potatoes. Cook 1 chopped onion and ½ cup salt pork cut in
+cubes 15 minutes. Arrange clams, potatoes, onion and pork in layers
+in saucepan; cover with 3 cups boiling water, and simmer till tender.
+Blend 3 tablespoons Crisco with 2 tablespoons flour, add 4 cups scalded
+milk and stir till boiling; add clam mixture, seasonings to taste, 1
+dash of Tabasco sauce, and serve hot.
+
+
+                               August 31
+
+                      _Bisque of Clams and Peas_
+                           _Stuffed Peppers_
+                            *_Cheese Salad_
+                          _Toasted Crackers_
+                            _Lemon Sherbet_
+                            _Whipped Cream_
+                               _Coffee_
+
+*_Cheese Salad_--To 1 cup cooked chopped chicken, add ½ pound soft
+American cheese and ½ cup pickled chopped cauliflower. Rub through
+sieve, yolks of 2 hard-cooked eggs, add 1 teaspoon French mustard, 4
+tablespoons melted Crisco, 3 tablespoons vinegar, red pepper, paprika,
+and salt to taste. Pour this sauce over salad and garnish with whites
+of eggs cut in slices and branches of pickled cauliflower.
+
+
+                              September 1
+
+                          *_Cauliflower Soup_
+                       _Roast Beef, Brown Gravy_
+                        _Oven-Panned Potatoes_
+                           _Creamed Carrots_
+                    _Celery and Green Pepper Salad_
+                               _Coffee_
+
+*_Cauliflower Soup_--Cut large parboiled cauliflower into thick
+slices, also 2 large onions and heart of a stalk of celery. Fry these
+in hot Crisco. When done to a golden color, remove them from pan to
+drain. Have ready stewpan of chicken and veal stock, ready seasoned as
+for table, then place in slices of cauliflower, onions, and celery,
+and allow them to simmer until vegetables can be broken with 2 forks.
+Add to this 1 glass of Madeira wine. Pull stewpan aside, and stir in
+2 beaten yolks of eggs, and enough cream to make whole thickness of
+rich cream. Let all simmer, but not boil. Send to table with small
+dice-shaped pieces of toast.
+
+
+                              September 2
+
+                          _Caviare on Toast_
+                        _Fricassee of Chicken_
+                           _Banana Fritters_
+                           _Boiled Potatoes_
+                           _Creamed Onions_
+                           _Vegetable Salad_
+                     *_Snow Pudding with Custard_
+                               _Coffee_
+
+*_Snow Pudding with Custard_--Mix 2 tablespoons arrowroot
+with 3 tablespoons cold milk. Boil 1 cup milk then pour it on to
+mixed arrowroot, pour back into pan and boil gently for 8 minutes,
+stirring all the time, then allow to cool. Stir in yolks of 2 eggs, 2
+tablespoons Crisco, ¼ teaspoon salt, 3 tablespoons sugar, pour into
+Criscoed pudding dish; beat whites of eggs to a stiff froth and mix
+lightly in. Dust nutmeg over top and bake in moderate oven 10 minutes.
+Serve quickly with custard.
+
+
+                              September 3
+
+                    *_Stewed Liver with Mushrooms_
+                           _Baked Potatoes_
+                         _Scalloped Egg Plant_
+                       _Celery and Apple Salad_
+                            _Peach Trifle_
+                             _Sponge Cake_
+                               _Coffee_
+
+*_Stewed Liver with Mushrooms_--Melt 1 tablespoon Crisco and add
+1½ tablespoons flour. Brown by long slow cooking. Add salt and pepper
+and 2 cups water. Cook till as thick as good cream. Have 1 pound of
+calf’s liver cut into 2-inch cubes. Pour boiling water over them and
+drain immediately. Drop these into brown sauce and cook slowly 10 or 12
+minutes. They must not cook rapidly nor too long. In the meantime peel
+some mushrooms if they are fresh and require such treatment, and drop
+into melted Crisco and allow to simmer. Just before taking up liver add
+mushrooms.
+
+
+                              September 4
+
+                             _Noodle Soup_
+                             _Lamb Chops_
+                            *_Cauliflower_
+                        _French Fried Potatoes_
+                          _Watercress Salad_
+                              _Plum Tart_
+                               _Coffee_
+
+*_Cauliflower_--Boil and drain 1 cauliflower and dredge top
+with pepper and salt, sprinkle with grated cheese, and pour little
+melted Crisco over it. Set in oven for 5 minutes to brown, and serve
+surrounded with tomato sauce.
+
+
+                              September 5
+
+                   _Hot Boiled Tongue, Lemon Sauce_
+                           _Boiled Potatoes_
+                        _French Fried Parsnips_
+                          _Cauliflower Salad_
+                           *_Baked Quinces_
+                              _Jam Cake_
+                               _Coffee_
+
+*_Jam Cake_--Cream ⅔ cup Crisco with 1 cup sugar, add 3 well
+beaten eggs, ½ cup sour cream, 1 teaspoon soda, 2 cups flour, ½ glass
+strawberry preserves, 1 teaspoon cinnamon, ½ teaspoon each cloves,
+½ teaspoon nutmeg, and ½ teaspoon salt, mix and bake in layers. Put
+strawberry preserves between layers, and white icing on top.
+
+
+                              September 6
+
+                 _Planked Bluefish with Potato Border_
+                          _Grilled Tomatoes_
+                            *_Corn Creole_
+                            _Pepper Salad_
+                           _Cheese Pasties_
+                        _Grape Juice Water Ice_
+                               _Coffee_
+
+*_Corn Creole_--Put 2 cans corn into saucepan with 2 tablespoons
+chopped green peppers and 1 cup milk, and cook slowly 10 minutes;
+season with salt and pepper, add 2 tablespoons Crisco and serve. This
+may be put in baking dish, covered with breadcrumbs, and baked 15
+minutes.
+
+
+                              September 7
+
+                           *_Chestnut Soup_
+                          _Smothered Chicken_
+                          _Parsley Potatoes_
+                      _Peppers Stuffed with Corn_
+                           _Pineapple Salad_
+                           _Almond Custard_
+                               _Coffee_
+
+*_Chestnut Soup_--Boil 1 quart chestnuts 20 minutes, then remove
+shells and brown inner skin, and put into saucepan with sufficient
+boiling water to cover them. Add piece lemon rind and 1 teaspoon salt,
+when soft remove rind and rub through a sieve. Then pour over them
+stirring all the time, 2 quarts white stock, ½ cup cream, 1 tablespoon
+Crisco rolled with 2 tablespoons flour, seasoning of salt and pepper.
+Bring to boiling point, remove from fire and serve hot.
+
+
+                              September 8
+
+                           *_Planked Smelts_
+                          _Baked Lamb Chops_
+                            _Breaded Beets_
+                           _Riced Potatoes_
+                         _Avocado Pear Salad_
+                            _Apricot Cream_
+                               _Coffee_
+
+*_Planked Smelts_--Crisco a plank quite generously, and place upon
+it smelts that have been split, cleaned, and seasoned, and squeeze
+liberal amount of lemon juice over them. Arrange in form of large
+fish shape, and garnish with potato roses put on with pastry tube and
+sprinkle with tiny bits of Crisco and finely chopped parsley. Place
+plank in oven and cook until potatoes are slightly browned. Garnish
+before taking to table with sliced tomatoes and cucumbers, dressed in
+vinegar, between potato roses.
+
+
+                              September 9
+
+                      _Soft Shell Crabs on Toast_
+                            _Broiled Steak_
+                          _Creamed Potatoes_
+                           *_Stuffed Onions_
+                         _Oyster Plant Salad_
+                     _Mint and Pineapple Sherbet_
+                               _Jumbles_
+                               _Coffee_
+
+*_Stuffed Onions_--Boil 8 large onions in boiling salted water
+till tender. Drain, and with sharp knife cut centers from each. Mix
+together in a basin 2 tablespoons chopped cooked ham, 3 tablespoons
+crumbs, 2 tablespoons Crisco, 2 tablespoons cream, 1 beaten egg, salt,
+pepper, and paprika to taste, and 1 tablespoon chopped parsley. Fill
+with this mixture, sprinkle each with crumbs and dot with Crisco. Place
+on baking dish and bake in moderate oven 1 hour. Spanish onions are
+best to use.
+
+
+                             September 10
+
+                   _Braised Ox Tails with Chestnuts_
+                        _Boiled Sweet Potatoes_
+                       *_Baked Stuffed Tomatoes_
+                           _Lima Bean Salad_
+                          _Peach Chartreuse_
+                               _Coffee_
+
+*_Baked Stuffed Tomatoes_--Prepare tomatoes by scooping out
+centers. Put into a basin 1 cup crumbs, season with salt and pepper,
+1 dozen chopped olives, 2 tablespoons chopped capers, 1 tablespoon
+chopped parsley, 1 tablespoon Crisco, beaten yolks 3 eggs, and moisten
+with stock. Fill tomatoes and set in hot oven to bake. Sprinkle top
+with crumbs and dot with Crisco.
+
+
+                             September 11
+
+                          _Oysters au Gratin_
+                    _Sirloin Steak, Anchovy Sauce_
+                          _Duchesse Potatoes_
+                           *_Buttered Beets_
+                    _Red Cabbage and Celery Salad_
+                         _Apricots Parisienne_
+                               _Coffee_
+
+*_Buttered Beets_--Boil 1 dozen small beets in plenty of water and
+when tender put into cold water, slip peeling off of them, cut them
+in thin slices and put in saucepan with 4 tablespoons Crisco, pinch
+of salt and little pepper. Add before they are quite hot 1 tablespoon
+vinegar.
+
+
+                             September 12
+
+                           _Fish Croquettes_
+                           _Cucumber Puree_
+                    _Broiled Duckling, Apple Sauce_
+                         *_Fried Cauliflower_
+                              _Potatoes_
+                             _Olive Salad_
+                          _Omelette Souffle_
+                               _Coffee_
+
+*_Fried Cauliflower_--Remove large outside leaves from cauliflower, and
+cut flowers from stalk in symmetrical bunches and drop in salted ice
+water for a few moments. Cook in scalded milk and water until tender,
+then drain and let cool, and rub well with melted Crisco, which has
+been salted and peppered. Dip into frying batter and fry in hot Crisco
+until golden brown, draining upon white paper.
+
+
+                             September 13
+
+                           _Clam Cocktails_
+                           *_Stewed Squabs_
+                             _Grape Jelly_
+                            _Potato Balls_
+                             _Green Corn_
+                          _Watermelon Frappe_
+                               _Coffee_
+
+*_Stewed Squabs_--Cut 2 squabs into neat joints. Put 1 cup water
+in saucepan when it boils lay in squabs, 1 sliced onion, and 1 slice
+of carrot, simmer for 1½ hours. Blend 2 tablespoons Crisco with 2
+tablespoons flour, add 1 cup stock from squabs, salt and pepper to
+taste and boil for 5 minutes stirring all the time. Arrange the squabs
+on a hot dish and strain over the sauce.
+
+
+                             September 14
+
+                               _Oysters_
+                         *_Porterhouse Steak_
+                         _Scalloped Tomatoes_
+                             _Lima Beans_
+                      _Apple and Chestnut Salad_
+                             _Pear Sponge_
+                               _Coffee_
+
+*_Porterhouse Steak_--Have large porterhouse steak well trimmed
+and shaped, and slit with sharp knife an opening flatwise through
+sirloin and tenderloin. Make forcemeat of 1 dozen olives chopped, 2
+pounded anchovies, 1 chopped red pepper, salt and onion juice to taste,
+and 2 tablespoons melted Crisco. With this forcemeat fill smoothly
+cavities made in steak. Pinch steak together firmly at edges and set
+away on ice for 1 hour or even longer. Broil them over clear fire and
+serve without sauce.
+
+
+                             September 15
+
+                              _Pea Soup_
+                              *_Impanada_
+                          _Celery Mayonnaise_
+                            _Apple Trifle_
+                               _Coffee_
+
+*_Impanada_--Cut up raw chicken, and flour each piece well. Line
+deep dish with slices raw sweet potato, slices raw white potato,
+some of chicken, little onion, few slices of bacon, salt and pepper
+to taste, and 1 can of tomatoes chopped fine, 2 tablespoons Crisco,
+and 1 tablespoon vinegar. Cover top of dish with sweet and white
+potatoes. Bake very slowly from 2 to 3 hours. Serve hot. This takes 3
+medium-sized sweet potatoes and 6 medium-sized white potatoes.
+
+
+                             September 16
+
+                             *_Baked Ham_
+                           _Baked Potatoes_
+                          _Brussels Sprouts_
+                            _Spiced Grapes_
+                             _Apple Salad_
+                        _Ice Cream with Kisses_
+                               _Coffee_
+
+*_Baked Ham_--Soak ham over night then wash and scrape it. Put it
+into cold water; let it come to boiling point then simmer for 2 hours.
+Let the ham cool in the water; then remove and draw off the skin.
+Bake in moderate oven for 2 hours; baste it frequently; using 1 cup
+of sherry wine, 2 spoonfuls at a time; then baste with melted Crisco.
+When done, cover with a paste made of browned flour and browned sugar
+moistened with sherry, and return to oven to brown.
+
+
+                             September 17
+
+                           *_Oyster Bisque_
+                         _Broiled Lamb Chops_
+                       _Griddled Sweet Potatoes_
+                    _Bean Croquettes, Tomato Sauce_
+                          _Cauliflower Salad_
+                          _Cocoanut Custard_
+                               _Coffee_
+
+*_Oyster Bisque_--Boil 1 quart oysters in their own liquor with
+about 1 pint mildly-flavored white stock. Let boil for ½ an hour or
+even longer. Take up and strain, put back to boil, season with salt and
+white pepper as needed, add 1 quart rich milk and ½ a pint of cream.
+Blend together 1 tablespoon potato flour with 1 tablespoon melted
+Crisco, and with this thicken soup till it is smooth and velvety.
+
+
+                             September 18
+
+                     _Hamburg Loaf, Tomato Sauce_
+                       _Maitre d’Hotel Potatoes_
+                     _Beet and String Bean Salad_
+                            _Cheese Creams_
+                  *_Chocolate Pudding with Macaroons_
+                               _Coffee_
+
+*_Chocolate Pudding with Macaroons_--Put 3 cups milk to boil. Have
+5 tablespoons grated chocolate in pan with ½ cup boiling water and 4
+tablespoons sugar. When chocolate paste is smooth pour in milk. Mix 4
+tablespoons cornstarch with 1 cup milk, add 1 teaspoon Crisco, and ¼
+teaspoon salt, and with this thicken boiling milk. Add 1 cup macaroon
+crumbs and beaten whites of 2 eggs. Pour into wet mold and set on ice 1
+hour.
+
+
+                             September 19
+
+                           _Vegetable Soup_
+                    _Roast Spare Ribs, Apple Sauce_
+                   *_Sweet Potatoes, Southern Style_
+                           _Orange Custard_
+                               _Coffee_
+
+*_Sweet Potatoes, Southern Style_--Bake sweet potatoes until
+thoroughly done. Remove from oven and cut in halves lengthwise;
+remove potato from skins carefully, so as to keep skins in condition
+to refill. Mash potato, adding sufficient melted Crisco and cream to
+moisten. The potato mixture should be of the consistency of mashed
+potato when put back in shells. Season with salt, pepper, and a very
+little sherry. Refill skins, brush tops with Crisco and brown 5 minutes
+in hot oven.
+
+
+                             September 20
+
+                        _Broiled Striped Bass_
+                    _Porterhouse Steak with Olives_
+                       _Baked Creamed Potatoes_
+                      *_Asparagus, Italian Style_
+                          _String Bean Salad_
+                           _Pineapple Fluff_
+                               _Coffee_
+
+*_Asparagus, Italian Style_--Cut tender parts of 2 bunches of
+asparagus into short lengths and set to boil till quite tender. Take
+up, drain, and put into saucepan with 3 tablespoons melted Crisco,
+few drops lemon juice, sprinkling of red pepper and salt. Let get
+thoroughly hot, take up, and serve on slices of fried bread.
+
+
+                             September 21
+
+                          _Fried Cod Steaks_
+                           _Sweet Potatoes_
+                            _Boiled Onions_
+                           _Cucumber Salad_
+                           _Walnut Pudding_
+                            *_Feather Cake_
+                               _Coffee_
+
+*_Feather Cake_--Cream ½ cup Crisco with ½ cup sugar, and ½
+teaspoon salt, and 2 eggs beaten with ½ cup sugar, 1 teaspoon lemon
+extract, 1 cup milk, 2½ cups flour, and 2½ teaspoons baking powder.
+Beat 2 minutes and turn into Criscoed and floured cake tin. Bake in
+moderate oven for ¾ of an hour.
+
+
+                             September 22
+
+                        _Cream of Barley Soup_
+                           *_Shepherd’s Pie_
+                          _Broiled Tomatoes_
+                   _Cucumber Salad with Red Peppers_
+                             _Wine Jelly_
+                               _Coffee_
+
+*_Shepherd’s Pie_--Chop 1 pound cooked meat, mix in 2 tablespoons
+breadcrumbs, 1 chopped onion, 1 tablespoon chopped parsley, 1 cup
+gravy, salt and pepper to taste, 2 tablespoons Crisco, half teaspoon
+powdered herbs, and 1 tablespoon tomato catsup. Turn into fireproof
+dish and cover with thick layer seasoned mashed potatoes. Brush over
+with beaten egg and dot with pieces of Crisco. Bake 20 minutes.
+
+
+                             September 23
+
+                      *_Mock Duck, Rice Stuffing_
+                           _Buttered Beets_
+                              _Succotash_
+                            _Lettuce Salad_
+                            _Grape Sherbet_
+                               _Coffee_
+
+*_Mock Duck_--1 cup chopped celery, 2 cups breadcrumbs, 2 cups
+chopped black walnut meats, 2 cups boiled rice, 6 hard-cooked eggs, 3
+raw eggs, 1 tablespoon grated onion, 1 tablespoon salt, 1 saltspoon
+pepper, and 2 tablespoons Crisco.
+
+Cook crumbs with 1 pint water for 5 minutes; add celery, hard-cooked
+eggs, chopped; remove from fire, add Crisco, nuts, rice and
+seasonings. Mix well with raw eggs, slightly beaten. Form into shape of
+duck, brush over with melted Crisco and bake 1 hour. Serve with apple
+sauce.
+
+
+                             September 24
+
+                            _Macaroni Soup_
+                           _Fried Scallops_
+                     _Tournedos, a la Bordelaise_
+                           _Mashed Potatoes_
+                           _Baked Tomatoes_
+                             *_Cold Slaw_
+                          _Queen Mab Pudding_
+                               _Coffee_
+
+*_Cold Slaw_--Cut 2 cabbages very fine and put it in salad bowl.
+Boil 2 tablespoons vinegar. Beat up 2 eggs, add ½ cup sour cream, 2
+tablespoons Crisco and add them to boiled vinegar. Stir over fire till
+boding, add 1 teaspoon salt and ¼ teaspoon pepper, pour over cabbage,
+and it is ready to serve when very cold.
+
+
+                             September 25
+
+                         _Broiled Butterfish_
+                           _Fried Potatoes_
+                           _Cucumber Salad_
+                            _Cheese Balls_
+                    *_Bread Pudding with Cherries_
+                               _Coffee_
+
+*_Bread Pudding with Cherries_--Soak ½ pound bread in cold water
+till soft. Press out water and beat out any lumps with fork. Add 2
+tablespoons Crisco, 2 tablespoons sugar, ½ teaspoon vanilla extract,
+and ¼ pound glace cherries and 1 teaspoon baking powder. Mix well, and
+add 1 well-beaten egg and 3 tablespoons milk. Put into Criscoed basin
+and cover with Criscoed paper, and steam for 1½ hours.
+
+
+                             September 26
+
+                            _Veal Cutlets_
+                            _Sliced Lemon_
+                           _Baked Cucumbers_
+                         _Lyonnaise Potatoes_
+                          _Red Pepper Salad_
+                           *_Amber Pudding_
+                               _Coffee_
+
+*_Amber Pudding_--Peel, core, and quarter 8 apples. Put 3
+tablespoons Crisco in a pan, when warm add apples, 3 tablespoons
+sugar, grated rind 1 lemon, and stew slowly till soft, then rub through
+a sieve. Add yolks of 3 eggs, and ½ teaspoon cinnamon. Roll out Crisco
+pastry thinly, cut off a strip and press it on to the edge of a wet
+pudding dish. Put apple mixture into dish and bake for 30 minutes in a
+hot oven. Beat up whites of eggs with ½ teaspoon salt, to stiff froth,
+add 2 teaspoons sugar and 2 drops vanilla. Heap this meringue all over
+apple mixture. Dust with sugar and place here and there a glace cherry.
+Replace in oven to brown slightly.
+
+
+                             September 27
+
+                      _Pot Roast of Beef, Gravy_
+                              _Parsnips_
+                           _Boiled Potatoes_
+                       _Stuffed Cucumber Salad_
+                        *_Conservative Pudding_
+                               _Coffee_
+
+*_Conservative Pudding_--The weight of 3 eggs in Crisco, sugar,
+and flour. Beat Crisco and sugar to a cream, add flour, 1 teaspoon
+baking powder, and mix slowly with eggs. Add ½ teaspoon vanilla extract
+and mix all well. Ornament a Criscoed mold with raisins, pour in
+mixture, steam 2 hours and serve hot with milk.
+
+
+                             September 28
+
+                              _Pea Soup_
+                      _Boiled Tripe, Cream Sauce_
+                            _Stewed Celery_
+                           _Mashed Potatoes_
+                             _Beet Salad_
+                    _Meringues with Sliced Peaches_
+                           *_Almond Fingers_
+                               _Coffee_
+
+*_Almond Fingers_--2 cups flour, ½ cup Crisco, 1 egg, 2 tablespoons
+sugar, and ½ teaspoon baking powder. Rub Crisco into flour, add sugar
+and baking powder. Make into stiff paste with egg. Roll out and cut
+into fingers. Chop 1 cup almonds and mix with ½ cup sifted sugar, and
+white of 1 egg. Spread on fingers and bake quickly a light brown color.
+
+
+                             September 29
+
+                           *_Pilau of Fowl_
+                           _Glazed Carrots_
+                         _Potatoes an Gratin_
+                    _Lettuce and Nasturtium Salad_
+                           _Vanilla Eclairs_
+                               _Coffee_
+
+*_Pilau of Fowl_--Truss fowl for boiling, place in pan with 3
+cups stock or water and simmer 30 minutes. Wash and dry 1 cup rice.
+Melt 2 tablespoons Crisco and fry 1 chopped onion to golden brown in
+it; remove onion to plate, add 2 extra tablespoons Crisco and fry
+rice and ¼ cup blanched almonds till yellow, add onion, 2 tablespoons
+seeded raisins, with salt and paprika to taste. Tie in piece of muslin
+3 cloves, 6 whole white peppers, 1 bay leaf, and 1 inch cinnamon stick
+and add them. Make hole in center of rice, lay fowl in it, pour in 1
+cup of the stock, let simmer until fowl and rice are cooked, adding
+more stock as rice swells. Turn fowl over during cooking. Serve fowl
+with rice around it.
+
+
+                             September 30
+
+                             _Raw Oysters_
+                      _Steamed Fish, Lemon Sauce_
+                              _Potatoes_
+                          _Stuffed Tomatoes_
+                      _Radish and Lettuce Salad_
+                       *_Hot Cheese Sandwiches_
+                         _Vanilla Cream Puffs_
+                               _Coffee_
+
+*_Hot Cheese Sandwiches_--Melt ¼ pound cheese with 3 tablespoons
+Crisco, ½ teaspoon salt, few grains red pepper, and 1 teaspoon mustard;
+moisten with a little vinegar and spread between thin slices of white
+bread. Cut into neat rounds.
+
+
+                               October 1
+
+                            _Veal Cutlets_
+                           _Rice Croquettes_
+                             _Lima Beans_
+                       _Cabbage and Apple Salad_
+                            *_Nut Pudding_
+                               _Coffee_
+
+*_Nut Pudding_--1 cup soft breadcrumbs, 2 cups scalded milk, 1
+tablespoon Crisco, 1 cup chopped nuts, ½ teaspoon salt, 2 egg yolks, ¾
+cup sugar, juice and grated rind of 1 lemon, 2 egg whites beaten until
+stiff, and 2 squares chocolate, melted. Mix breadcrumbs, milk, Crisco,
+nuts, salt, egg yolks, sugar, chocolate, juice and rind of lemon.
+When well blended, cut and fold in whites of eggs; pour into Criscoed
+individual molds, and bake 20 to 30 minutes. Serve hot with cream.
+
+
+                              Vegetarian
+
+                               October 2
+
+                       _Tomato Bisque Crackers_
+                        _Baked Sweet Potatoes_
+                             _Baked Beans_
+                            _Corn Fritters_
+                      _Lettuce, French Dressing_
+                             *_Orange Pie_
+                               _Coffee_
+
+*_Orange Pie_--Line pie tin with Crisco pastry. Beat yolks of 3
+eggs with 1 cup sugar till light; add 1 tablespoon cornstarch, ⅔ cup
+milk, grated rind and strained juice of 1 orange. Place in double
+boiler and stir till it thickens, then pour on to crust and bake 30
+minutes. Cover top with meringue made with whites of eggs and sweetened
+with 3 tablespoons sugar and flavored with 1 teaspoon orange extract.
+Place in oven to brown.
+
+
+                              Vegetarian
+
+                               October 3
+
+                        _Cream of Lettuce Soup_
+                         *_Vegetable Souffle_
+                           _Baked Potatoes_
+                        _Boiled Green Peppers_
+                          _Stuffed Egg Salad_
+                            _Apple Tapioca_
+                               _Coffee_
+
+*_Vegetable Souffle_--Blend 3 tablespoons Crisco with 2 tablespoons
+flour, add 1 cup milk, stir till boiling, add ½ cup grated cheese,
+yolks of 2 eggs, 2 tablespoons chopped parsley, seasoning of salt,
+pepper, and red pepper, and cook till it thickens.
+
+Remove from fire and fold in stiffly beaten whites of eggs. Put some
+pieces of boiled cauliflower into Criscoed mold, then slices of
+seasoned tomatoes. Pour in mixture, sprinkle on few crumbs and bake
+till firm. Garnish with watercress and serve immediately.
+
+
+                              Vegetarian
+
+                               October 4
+
+                             _Almond Soup_
+                     *_Nut Loaf, Cranberry Jelly_
+                             _Lima Beans_
+                      _Carameled Sweet Potatoes_
+                            _Onion Souffle_
+                          _Butterscotch Pie_
+                             _Orange Ice_
+                               _Coffee_
+
+*_Nut Loaf_--Mix together 1 tablespoon Crisco, 1 cup chopped
+English walnuts and almonds, 1 cup crumbs, ½ teaspoon salt, dash
+pepper, 1 large ground onion, 3 tablespoons flour, 2 well-beaten eggs
+and 1 cup milk. Pour into Criscoed pudding dish and bake 30 minutes.
+
+
+                              Vegetarian
+
+                               October 5
+
+                           _Baked Chestnuts_
+                        _Galantine of Lentils_
+                         _Escalloped Tomatoes_
+                             _Fruit Salad_
+                          *_Apple Charlotte_
+                               _Coffee_
+
+*_Apple Charlotte_--Cut bread into slices ¼ inch thick; then
+into strips 1½ inches wide, and as long as the height of mold to be
+used; cut 1 piece to fit top of mold, then divide it into 5 or 6
+pieces. Crisco mold; dip slices of bread in melted Crisco, and arrange
+them on bottom and around sides of mold, fitting closely together or
+overlapping. Fill center entirely full with apple sauce made of tart
+apples stewed until tender, seasoned with Crisco and sugar. A little
+apricot jam can be put in center if desired; chopped almonds also may
+be added. Cover top with bread, and bake in hot oven 30 minutes. The
+bread should be an amber color like toast. Turn it carefully on to flat
+dish. Serve with any sauce that you like.
+
+
+                              Vegetarian
+
+                               October 6
+
+                           _Creole Chowder_
+                          _Stuffed Potatoes_
+                        _Spaghetti with Cheese_
+                        _Lentil and Nut Salad_
+                     *_Orange Puffs, Orange Sauce_
+                               _Coffee_
+
+*_Orange Puffs_--Beat ½ cup Crisco with ⅔ cup sugar, add 2
+well-beaten eggs, ¾ cup milk, 2 cups flour, ½ teaspoon salt, 2
+teaspoons baking powder, and 1 teaspoon orange extract. Bake in
+Criscoed and floured gem pans and serve hot with orange sauce.
+
+For sauce. Mix ½ cup sugar with 2 tablespoons cornstarch, and ¼
+teaspoon salt. Add 1 cup boiling water and boil eight minutes, add
+grated rinds and strained juice 2 oranges and 3 tablespoons Crisco.
+
+
+                               October 7
+
+                             _Carrot Soup_
+                          *_Indian Dry Curry_
+                             _Boiled Rice_
+                               _Spinach_
+                            _Cabbage Salad_
+                      _Pineapple, Bavarian Cream_
+                               _Coffee_
+
+*_Indian Dry Curry_--2 pounds beef, 4 tablespoons Crisco, 1 onion,
+2 tablespoons curry powder, 2 chopped gherkins, 1 dessertspoon chutney,
+1 saltspoon salt, juice of ½ a lemon, and ½ pint thin brown sauce or
+gravy.
+
+Melt Crisco in stewpan, put in onion (sliced), and fry for a few
+minutes. Then add meat, cut in small pieces, and fry all together for
+about 10 minutes. Now sprinkle curry over meat, and stir contents of
+saucepan over fire for another 5 minutes. The gherkins, chutney and
+salt must now be added; also sauce or gravy; and stewpan must be set
+over very slow fire about 1 hour; by that time meat should be quite
+tender. Add lemon juice, and dish up. Serve with plainly boiled rice.
+
+
+                               October 8
+
+                     *_Fried Chicken, Swiss Style_
+                        _Sweet Corn Croquettes_
+                          _Broiled Tomatoes_
+                             _Crab Salad_
+                              _Crackers_
+                               _Cheese_
+                               _Coffee_
+
+*_Fried Chicken, Swiss Style_--Cook chicken in salted water till
+it is fairly tender. Take up, let get cool, and cut into neat pieces
+for frying. Sprinkle these pieces with salt, pepper, and onion juice,
+then moisten them well with melted Crisco. Let them stand 1 or 2 hours
+to absorb flavoring of dressing, then dip in batter and drop into hot
+Crisco to cook till brown. This batter make of 1 cup flour, as much
+milk as is needed to have it stiff, 2 eggs, whites and yolks beaten
+separately, and ½ cup brandy. This batter will be better for standing,
+after it is mixed, for 1 hour.
+
+
+                               October 9
+
+                       _Roast Shoulder of Veal_
+                          _Roasted Potatoes_
+                             _Lima Beans_
+                            _Pickled Plums_
+                            _Romaine Salad_
+                       *_Raisin Batter Pudding_
+                               _Coffee_
+
+*_Raisin Batter Pudding_--Beat up 3 eggs, sift in 2 cups flour
+and ¼ teaspoon salt, add 1 tablespoon Crisco, 1 cup cream, and beat
+for 8 minutes; then add 1 teaspoon baking powder and 1 teaspoon orange
+extract. Pour into a Criscoed casserole, sprinkle over 8 tablespoons
+sultana raisins, and bake in moderate oven 1 hour. Serve with maple
+syrup.
+
+
+                              October 10
+
+                     *_Cream of Corn, a la Creole_
+                     _Scalloped Fish and Oysters_
+                          _Potato Croquettes_
+                     _Cauliflower and Beet Salad_
+                             _Squash Pie_
+                               _Coffee_
+
+*_Cream of Corn, a la Creole_--Put 1 can of corn through meat chopper,
+add 1 large onion, sliced, 1 sprig of parsley, and 1 pint of water.
+
+Cook altogether 20 minutes, being careful not to let it scorch, then
+press through a fine sieve, extracting all pulp possible. Melt 2
+tablespoons Crisco, add an equal amount of sifted flour, ½ teaspoon
+salt, and dash of pepper. Cook to smooth paste; then add, very
+gradually, 1 quart scalded milk. When thick and smooth, add corn pulp
+and juice and 1 tablespoon sugar. Add salt to taste, and just before
+serving add 1 cup scalded cream or very rich milk.
+
+
+                              October 11
+
+                             _Roast Veal_
+                        _Mashed Sweet Potatoes_
+                             _Green Beans_
+                         _Stuffed Beet Salad_
+                           _Cheese Crackers_
+                        *_Dominion Apple Cake_
+                               _Coffee_
+
+*_Dominion Apple Cake_--2 cups flour, 1 teaspoon salt, 3 teaspoons
+baking powder, 1 cup milk, 2 eggs, and 3 tablespoons melted Crisco. Mix
+and sift dry ingredients. Add beaten yolks, Crisco and milk. Beat well;
+cut and fold in stiffly beaten whites. Spread mixture ½ inch thick on
+Criscoed pans. Lay apples cut into eighths in 2 rows on top of dough.
+Sprinkle with sugar; bake in hot oven 30 minutes. Serve with lemon
+sauce.
+
+
+                              October 12
+
+                        _Cream of Carrot Soup_
+                       _Roast Pig, Apple Sauce_
+                       _Candied Sweet Potatoes_
+                           _Creamed Celery_
+                            _Kumquat Salad_
+                          *_Cheese Croutons_
+                               _Coffee_
+
+*_Cheese Croutons_--Cut crusts from thin slices of stale bread and
+spread lightly with creamed Crisco, then with a layer of cream cheese
+seasoned with salt and pepper. Cover with a second slice of bread and
+cut into fingers 1 inch wide, using a sharp knife. Place in a shallow
+pan and brown in a hot oven.
+
+
+                              October 13
+
+                            *_Peanut Puree_
+                   _Roast Pig Reheated in Casserole_
+                               _Squash_
+                           _Baked Potatoes_
+                          _Red Cabbage Salad_
+                            _Sultana Roll_
+                               _Coffee_
+
+*_Peanut Puree_--1 cup peanut butter, 1 quart milk, 1 tablespoon
+Crisco, 1 teaspoon onion juice, 1 tablespoon cornstarch, 1 bay leaf, 1
+blade mace, pepper and salt to taste. Put milk, Crisco, peanut butter,
+onion juice, pepper, bay leaf and blade mace in double boiler; stir and
+cook until hot. Moisten cornstarch in little cold milk and add it to
+hot milk; stir until smooth and thick; strain through sieve. Add salt
+and serve at once with croutons.
+
+
+                              October 14
+
+                   *_Grilled Halibut with Parmesan_
+                  _Roast Mutton, Currant Jelly Sauce_
+                           _Creamed Turnips_
+                       _Browned Sweet Potatoes_
+                           _American Salad_
+                         _Apple and Prune Pie_
+                               _Coffee_
+
+*_Grilled Halibut with Parmesan_--Take desired number of fillets
+of halibut and grill on both sides until nicely browned. Take from
+broiler, spread with Crisco, cover with grated Parmesan cheese, season
+with salt and dash of paprika on each slice, and set in hot oven until
+cheese is well browned and melted. Serve with lemon slices and potato
+balls tossed in melted Crisco containing chopped parsley.
+
+
+                              October 15
+
+                           *_Broiled Smelts_
+                           _Roasted Squabs_
+                     _Oyster Plant, Italian Style_
+                           _Oriental Salad_
+                          _Sweet Cider Jelly_
+                               _Coffee_
+
+*_Broiled Smelts_--Select 12 large smelts, clean well and split.
+Chop 12 olives, ½ green pepper with seeds removed, 2 sprigs parsley,
+add ½ tablespoon Crisco. Spread paste inside each smelt. Close fish
+together, sprinkle with salt, moisten with melted Crisco and broil over
+clear fire.
+
+
+                              October 16
+
+                    _Poëled Fowl, Cranberry Sauce_
+                           _Mashed Potatoes_
+                        _Cauliflower au Gratin_
+                    _Tomato and Green Pepper Salad_
+                          _Macaroon Custard_
+                            *_Queen Cakes_
+                               _Coffee_
+
+*_Queen Cakes_--½ cup sugar, ½ cup Crisco, ½ teaspoon salt, 3
+eggs, ¼ cup currants, ¼ cup glace cherries (cut in dice), grate nutmeg,
+thin rind ½ lemon (chopped finely), juice 1 lemon, 1 cup flour, 4
+tablespoons rice flour, and 1 teaspoon baking powder. Put Crisco and
+sugar in basin and work with wooden spoon to cream, add salt and eggs 1
+by 1, and beat mixture thoroughly.
+
+Mix in separate basin fruit, lemon rind, flours and baking powder.
+Stir this into other mixture, add nutmeg, and strained lemon juice.
+Stir mixture several minutes longer. Have ready Criscoed gem tins,
+three-parts fill them with mixture and bake in fairly hot oven from 20
+to 25 minutes. Unmold cakes and place on sieve to cool. Cakes may be
+coated with chocolate or boiled frosting.
+
+
+                              October 17
+
+                          _Baked Veal Cutlet_
+                _Potatoes Scalloped with Green Peppers_
+                              _Succotash_
+                            _Spinach Salad_
+                      *_Apple Pie, Whipped Cream_
+                               _Coffee_
+
+*_Apple Pie_--Core, peel and cut in halves 8 tart apples. Line
+pie plate with Crisco pastry, and fill with apples; sprinkle over 3
+tablespoons sugar, ½ teaspoonful cinnamon, or nutmeg and cloves, and 2
+tablespoons Crisco in small pieces. Bake till apples are soft, then, at
+the last moment cover with 1 cupful whipped cream, and send to table.
+
+
+                              October 18
+
+                              _Rice Soup_
+                            _Fish Pudding_
+                             _Cauliflower_
+                          *_Savory Potatoes_
+                           _Cheese Custard_
+                           _Apple Dumplings_
+                               _Coffee_
+
+*_Savory Potatoes_--Pare 10 large potatoes and slice them, add 1
+chopped onion. Crisco pudding dish, put in potatoes and onion, sprinkle
+with salt and pepper, 1 teaspoon sage and dot with Crisco, add 1 cup
+water and bake for 1¼ hours.
+
+
+                              October 19
+
+                     _Lamb Cutlets, Morland Style_
+                             *_Artichokes_
+                           _Riced Potatoes_
+                            _Celery Salad_
+                              _Crackers_
+                               _Cheese_
+                             _Peach Melba_
+                               _Coffee_
+
+*_Artichokes_--Select some small artichokes, trim them and put in
+earthenware stewpan containing some hot Crisco. Season with salt and
+pepper and cover stewpan, leaving to cook for about 10 minutes. Then
+add for each 1 dozen artichokes, 1 pint canned peas and 1 shredded
+lettuce. Cover once more and cook gently without moistening, the
+moisture of lettuce and peas sufficing.
+
+
+                              October 20
+
+                             _Canteloupes_
+                       _Young Chickens, Roasted_
+                          _Stuffed Tomatoes_
+                          *_Grilled Potatoes_
+                         _Apple and Nut Salad_
+                              _Fruit Cup_
+                               _Coffee_
+
+*_Grilled Potatoes_--Cut cold boiled potatoes into ½ inch slices
+lengthways, dip in melted Crisco, sprinkle with chopped olives, pour
+over a little melted Crisco and send to table.
+
+
+                              October 21
+
+                            *_Giblet Soup_
+                      _Spiced Shoulder of Mutton_
+                          _Brussels Sprouts_
+                           _Mashed Potatoes_
+                             _Prune Mold_
+                               _Coffee_
+
+*_Giblet Soup_--Scald and cut up 1 set of giblets--these include
+the neck, gizzard, liver, and heart of any fowl, put them into a pan
+with 1 quart stock or water, 1 whole onion stuck with cloves, and the
+grated rind of ½ a lemon. Simmer for 3 hours and strain. Peel and slice
+2 onions and fry them in 3 tablespoons melted Crisco when brown, stir
+in 1 tablespoon flour and fry it brown, add the stock and stir till
+boiling, put back the giblets, season with salt and pepper, 1 grated
+carrot and simmer for 30 minutes.
+
+
+                              October 22
+
+                             *_Okra Soup_
+                           _Curried Mutton_
+                                _Rice_
+                    _Stewed Celery with Egg Sauce_
+                           _Asparagus Salad_
+                            _Pear Fritters_
+                               _Coffee_
+
+*_Okra Soup_--Cut into pieces 2½ cups okra, slice 1 onion, slice 1
+carrot, slice 1 turnip, three tomatoes skinned and sliced, 1 cup beans,
+1 can peas, dice 2 stalks celery and chop 3 tablespoons parsley.
+
+Melt 3 tablespoons Crisco in a saucepan, add onion, carrot, turnip,
+beans, and cook 15 minutes, add okra, celery, and 5 cups water, cook
+slowly for 1½ hours, add seasoning of salt, pepper and red pepper,
+tomatoes, corn and peas and simmer for 40 minutes. If too thick, thin
+with stock. Serve hot.
+
+
+                              October 23
+
+                          *_Haricot of Veal_
+                           _Baked Tomatoes_
+                         _Russian Fish Salad_
+                            _Date Souffle_
+                               _Coffee_
+
+*_Haricot of Veal_--Cut 2 pounds fillet of veal into small pieces
+of uniform shape and size, and fry till a light brown in hot Crisco.
+Add 2 tablespoons flour blended with 2 tablespoons melted Crisco.
+Season with salt and pepper, cover with 1 pint stock or water, and
+let simmer, covered closely, till veal is done and till stock is well
+cooked away. Take up, arrange in circle on dish, and in center put Lima
+beans, boiled and reheated in plenty of Crisco.
+
+
+                              October 24
+
+                       _Roast Pork, Apple Sauce_
+                          _Browned Parsnips_
+                        _Glazed Sweet Potatoes_
+                           _Porcupine Salad_
+                         *_Black Cap Pudding_
+                               _Coffee_
+
+*_Black Cap Pudding_--Mix ¼ cup currants, with 3 tablespoons
+sugar, ½ teaspoon salt, 1¼ cups flour sifted with 1 teaspoon baking
+powder, ½ teaspoon grated nutmeg, 2 tablespoons Crisco, 2 well beaten
+eggs, and 2 cupfuls milk, and beat well together. Crisco a pudding
+mold, sprinkle in some currants, pour in mixture, cover with greased
+paper and steam for 2 hours. Serve with milk.
+
+
+                              October 25
+
+                      _Wild Duck with Mushrooms_
+                         *_Stuffed Egg Plant_
+                      _Apple and Cucumber Salad_
+                           _Almond Pudding_
+                         _Hot Cheese Denises_
+                               _Coffee_
+
+*_Stuffed Egg Plant_--Parboil 1 egg plant and cut in halves.
+Scrape out some of the inside and chop some cold cooked meat with 2
+tomatoes, 1 onion, and 2 green peppers. Then mix with 1 beaten egg, 1
+tablespoon Crisco, and salt and pepper to taste. Fill halves with this
+mixture; sprinkle with breadcrumbs and tiny bits of Crisco, put in
+baking dish with little stock or water, and bake.
+
+
+                              October 26
+
+                    _Mock Pigeon, Espagnole Sauce_
+                     *_Scalloped Pumpkin and Rice_
+                        _Baked Sweet Potatoes_
+                          _Combination Salad_
+                          _Honeycomb Pudding_
+                               _Coffee_
+
+*_Scalloped Pumpkin and Rice_--In Criscoed fireproof dish arrange
+layer of stewed pumpkin, cover with layer of boiled rice, then layer
+of white sauce, proceed until ingredients are used. Cover with crumbs,
+dot with Crisco and bake until browned on top. To cook pumpkin, cut in
+two, scrape out the interior, pare and cut into small pieces. Steam and
+cook till tender. Rub through a sieve, add 2 tablespoons Crisco, season
+with salt, pepper, and paprika.
+
+
+                              October 27
+
+                         _Noisettes of Mutton_
+                            _String Beans_
+                          _Latticed Potatoes_
+                            _French Salad_
+                          *_Chestnut Dainty_
+                               _Coffee_
+
+*_Chestnut Dainty_--Boil 1 pound of Italian chestnuts 15 minutes;
+then remove shells and skins, and put back to boil until tender, with
+1 cup of milk and 1 teaspoon Crisco, on the back part of range until
+soft enough to rub through a sieve. Crisco a mold well and line thickly
+with pulp, then add layer of apple sauce colored pink with currant
+jelly; then another layer chestnuts and again a layer of apple sauce.
+Over this squeeze some lemon juice, and bake in quick oven. Turn out on
+platter, and surround with whipped cream, colored with little currant
+jelly.
+
+
+                              October 28
+
+                           _Shrimp Canapes_
+                      _Roast Mutton, Onion Sauce_
+                              *_Celeriac_
+                           _Sweet Potatoes_
+                             _Corn Salad_
+                             _Pumpkin Pie_
+                               _Coffee_
+
+*_Celeriac_--Well wash and peel the celeriac. Cut them in quarters
+and boil in boiling salted water until quite tender. Drain well and
+arrange in a hot dish and pour egg sauce over them.
+
+For egg sauce, blend 2 tablespoons Crisco with 2 tablespoons flour, add
+1 cup milk and stir till boiling, add seasoning of salt and pepper and
+boil for 8 minutes, stirring all the time, then add 2 hard-cooked eggs
+rubbed through a sieve, mix well and serve.
+
+
+                              October 29
+
+                        _Cream of Spinach Soup_
+                    _Baked White Fish, Caper Sauce_
+                           _Rice Croquettes_
+                            _String Beans_
+                               _Celery_
+                           _Boiled Dressing_
+                         *_Chestnut Tartlets_
+                               _Coffee_
+
+*_Chestnut Tartlets_--Boil and mash 1 pint chestnuts, add ¼ cup
+each creamed Crisco and cream, 1 beaten yolk, ¼ cup powdered sugar,
+little salt, and 1½ cups milk. Cover inverted small tartlet tins with
+Crisco pastry, bake, and fill with mixture, and bake again.
+
+
+                              October 30
+
+                        _Brussels Sprout Soup_
+                        *_Rabbit, a la Marengo_
+                          _Parisian Potatoes_
+                           _Braised Celery_
+                      _Lettuce, French Dressing_
+                      _Prune and Rice Meringues_
+                               _Coffee_
+
+*_Rabbit, a la Marengo_--Cut up 1 rabbit into neat joints. Melt ½
+cup Crisco in saucepan, put in rabbit and fry it quickly till browned,
+add 2 chopped small onions, and fry for a few minutes, pour off any fat
+into another pan, add to rabbit 1 cup brown sauce, 2 chopped tomatoes,
+8 button mushrooms, seasoning of salt, pepper, and paprika. Put on lid
+and simmer gently 1 hour. Arrange rabbit on hot dish, put mushrooms in
+heaps round with thin lemon slices, season gravy and pour it over.
+
+
+                              October 31
+
+                             _Clear Soup_
+                     *_Braised Duck with Turnips_
+                           _Riced Potatoes_
+                               _Spinach_
+                            _Orange Salad_
+                            _Goblin Cakes_
+                                _Nuts_
+                               _Candies_
+                   _Custard Souffle, Vanilla Sauce_
+                               _Coffee_
+
+*_Braised Duck with Turnips_--Wash and cut 2 carrots, 2 stalks
+celery, 2 turnips, 1 onion in large pieces, put them in pan, on these
+place 4 slices ham, then 1 duck trussed for roasting, 1 bunch parsley,
+2 cups water, dust nutmeg, pepper, and salt. Lay Criscoed paper over
+top, then lid, and simmer 1 hour or till duck is tender.
+
+Melt 3 tablespoons Crisco in a pan, add 1 dozen small peeled turnips
+and toss till they are golden color. When duck is cooked, remove
+strings and skewers. Put on hot dish, and arrange turnips round. Season
+gravy and strain over duck.
+
+
+                              November 1
+
+                             _Irish Stew_
+                             _Baked Rice_
+                             _Lima Beans_
+                           _Macedoine Salad_
+                        *_Chocolate Cream Pie_
+                               _Coffee_
+
+*_Chocolate Cream Pie_--2 squares chocolate, ¼ cup cornstarch, 1
+teaspoon Crisco, 1 pint milk, 2 egg whites, ½ cup sugar, 3 egg yolks,
+¼ teaspoon salt, and 1 tablespoon vanilla. Melt chocolate, add sugar,
+cornstarch, egg yolks, salt, Crisco and milk. Cook in double boiler
+till thick, stirring constantly; flavor with vanilla. Pour into a baked
+pie crust shell, cover with meringue made by beating egg whites till
+stiff and adding 2 tablespoons sugar; brown in oven and serve cold.
+
+
+                              November 2
+
+               _Baked Rolled Fillets of Fish, Bechamel_
+                                _Sauce_
+                           _Cucumber Salad_
+                             _Yeast Rolls_
+                 *_Roast Guinea Chickens, Guava Jelly_
+                           _Rice Croquettes_
+                         _Scalloped Egg Plant_
+                        _Pear and Celery Salad_
+                            _Lemon Sherbet_
+                             _Sponge Cake_
+                               _Coffee_
+
+*_Roast Guinea Chickens_--Put 2 tablespoons Crisco in each of
+the birds, this prevents them getting dry. Slit 2 slices bacon once
+or twice then tie over breasts of birds, which should be trussed for
+roasting. Wrap them in Criscoed paper and bake in a quick oven for 30
+minutes, baste well and frequently; for the last 8 minutes remove paper
+and bacon; sprinkle with a little flour, salt and pepper, baste well,
+and let brown. Serve on hot dish, garnished with rolls of bacon. Hand
+with it gravy, bread sauce, and guava jelly.
+
+
+                              November 3
+
+                             _Celery Soup_
+                         *_Casserole of Lamb_
+                            _Sweet Pickle_
+                           _Creamed Onions_
+                           _Mashed Potatoes_
+                            _Cabbage Salad_
+                          _Caramel Ice Cream_
+                               _Coffee_
+
+*_Casserole of Lamb_--2½ pounds loin of lamb, ½ cup rice, 2 cups
+good gravy, 1 blade mace, ½ cup Crisco, 2 egg yolks, salt and pepper,
+and a little grated nutmeg. Half roast loin of lamb, and cut it into
+steaks. Boil rice in boiling salted water for 10 minutes, drain it, and
+add to it gravy with nutmeg and mace; cook slowly until rice begins to
+thicken, remove it from fire, stir in Crisco, and when melted add yolks
+of eggs well beaten; Crisco a casserole well, sprinkle steaks with salt
+and pepper, dip them in melted Crisco, and lay them in Criscoed dish;
+pour over gravy that comes from them, add rice and simmer for ½ an hour.
+
+
+                              November 4
+
+                             _Tomato Soup_
+                     *_Steamed Cod, Parsley Sauce_
+                _Roast Ribs of Beef, Horseradish Sauce_
+                              _Colcannon_
+                              _Potatoes_
+                           _Charlotte Russe_
+                               _Coffee_
+
+*_Steamed Cod_--Wipe 4 cod steaks dry, and sprinkle with salt,
+pepper, lemon juice, and melted Crisco on under side; lay on Criscoed
+platter, put another Criscoed platter over; set on top of saucepan of
+boiling water, and steam ¾ of an hour, or until fish begins to leave
+bones. Serve with parsley sauce.
+
+For parsley sauce. Blend 2 tablespoons Crisco with 2 tablespoons flour
+in a pan over the fire, add 1 cup milk and stir till boiling, season
+with salt, pepper and red pepper, and stir and cook for 10 minutes,
+then add 1 tablespoon chopped parsley, and serve.
+
+
+                              November 5
+
+                     _Ham Timbales, Cheese Sauce_
+                          _Paprika Potatoes_
+                               _Spinach_
+                       _Apple and Celery Salad_
+                          *_Cocoanut Pudding_
+                               _Coffee_
+
+*_Cocoanut Pudding_--1 cup scalded milk, ¾ cup soft breadcrumbs, ½
+cup grated cocoanut, 2 egg yolks, 1 tablespoon Crisco, ½ cup cocoa, ½
+cup sugar, 1 teaspoon lemon juice, 2 egg whites, and ¼ teaspoon salt.
+
+Soak bread in scalded milk until soft. Add cocoanut, sugar, cocoa,
+Crisco, lemon juice and salt; beat well; add yolks eggs beaten, cut and
+fold in stiffly-beaten whites. Turn into Criscoed pudding dish and bake
+in moderate oven 30 minutes. Serve hot or cold.
+
+
+                              November 6
+
+                             _Roast Duck_
+                        _Egg Plant Croquettes_
+                      _Peppers Stuffed with Rice_
+              _Canned Pears on Lettuce, with Mayonnaise_
+                        *_Brown Bread Souffle_
+                               _Coffee_
+
+*_Brown Bread Souffle_--Melt 2½ tablespoons Crisco, add ½ cup
+milk, ½ cup cream, 2 cups brown breadcrumbs, ¼ teaspoon salt, and
+grated rind 1 lemon; let boil 2 minutes, stirring well, remove pan from
+fire, add 4 tablespoons sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla
+extract, and when cool, beaten yolks 4 eggs. Beat egg whites stiffly
+and add them lightly. Pour mixture into Criscoed tin, cover with
+Criscoed paper and steam gently 1 hour. Serve hot with sweet sauce.
+
+
+                              November 7
+
+                             _Corned Beef_
+                        *_Cabbage, a la Creme_
+                              _Potatoes_
+                             _Olive Salad_
+                            _Hasty Pudding_
+                           _Cocoanut Cakes_
+                               _Coffee_
+
+*_Cabbage, a la Creme_--Trim and wash 1 cabbage, then boil in
+boiling salted water, adding 1 peeled onion stuck with 2 cloves. When
+tender take out onion and drain cabbage. Either chop finely or rub
+through a sieve. Melt 1 tablespoon Crisco in pan, put in cabbage, stir
+it well, add 3 tablespoons cream gradually, salt and pepper to taste.
+
+When thoroughly hot, pile in hot dish, and garnish with sippets fried
+bread or toast.
+
+
+                              November 8
+
+                          _Cold Corned Beef_
+                           _Baked Potatoes_
+                            _Pickled Beets_
+                          _Cauliflower Salad_
+                            _Cheese Wafers_
+                           *_Golden Pudding_
+                               _Coffee_
+
+*_Golden Pudding_--Line and ornament small pudding dish with puff
+pastry. Beat 2 tablespoons Crisco with 4 tablespoons sugar till creamy,
+add 4 tablespoons cakecrumbs, yolks 3 eggs beaten with ½ cup milk, ½
+teaspoon salt, grated rind and strained juice 2 oranges. Pour into
+pudding dish, and bake 40 minutes. Whip up egg whites to stiff froth,
+stir in 3 tablespoons sugar, few drops yellow color, 1 teaspoon orange
+extract, and pile on top of pudding. Put back in oven to brown.
+
+
+                              November 9
+
+                            _Broiled Steak_
+                           _Mashed Potatoes_
+                      _Spinach with Butter Sauce_
+                           _Escarole Salad_
+                           *_Cheese Fondue_
+                               _Coffee_
+
+*_Cheese Fondue_--2 tablespoons flour, ½ cup grated cheese, 1
+tablespoon Crisco, 2 eggs, salt, pepper and red pepper, and ½ cup milk.
+Melt Crisco, add flour, then milk gradually. Stir till they boil, cool
+a little, add cheese and yolks and seasonings. Fold in whites stiffly
+beaten. Pour into a Criscoed souffle tin. Bake 20 minutes in hot oven.
+Fold a napkin round and serve hot.
+
+
+                              November 10
+
+                          _Haddock au Gratin_
+                          *_Venison Cutlets_
+                       _Hashed Browned Potatoes_
+                       _Oyster and Celery Salad_
+                         _Marrons, a la Creme_
+                               _Coffee_
+
+*_Venison Cutlets_--Trim venison cutlets in usual way. Put 4
+tablespoons Crisco in saute pan and when hot put in cutlets, seasoned
+with salt and pepper, fry till brown. Then take out cutlets, put into
+pan ½ tumbler currant jelly to melt, add 2 tablespoons Crisco with ½
+teaspoon salt, and serve separately with cutlets.
+
+
+                              November 11
+
+                      *_Baked Scallops in Shells_
+                           _Chicken Souffle_
+                            _Fried Celery_
+                          _Latticed Potatoes_
+                  _Watercress and Green Pepper Salad_
+                          _Meringues Glaces_
+                               _Coffee_
+
+*_Baked Scallops in Shells_--Take desired quantity of fresh
+scallops--1 pint or 1 quart, and cook them in little white wine until
+done. Drain, cut in quarters, and add to them ½ their quantity of
+minced onion fried until tender, but not brown. Moisten with white
+sauce, season with red pepper and salt, heap high in scallop shells,
+cover with breadcrumbs moistened in melted Crisco, and brown in hot
+oven. Garnish with lemon slices and parsley.
+
+
+                              November 12
+
+                         _Hamburg Steak Balls_
+                           _Mashed Potatoes_
+                           _Fried Parsnips_
+                       _Apple and Celery Salad_
+                        *_Baked Indian Pudding_
+                               _Coffee_
+
+*_Baked Indian Pudding_--3½ quarts milk, 3 tablespoons cornmeal,
+½ pint molasses, 3 tablespoons Crisco, 1 teaspoon salt, 1 teaspoon
+cinnamon, and ½ teaspoon ginger. Boil 1 quart milk; add to it molasses,
+Crisco, salt, and spices, and lastly meal stirred smooth with little
+cold milk; scald whole together, and turn into a well Criscoed baking
+dish. When it begins to crust over, stir it all up from bottom, and
+add 1 pint of cold milk. Repeat process every ½ hour, or oftener if
+pudding browns too fast, till 5 pints are used; then let it bake till
+done--6 hours in all. Serve hot with sauce of grated or granulated
+maple sugar stirred into rich cream, and kept very cold till needed.
+
+
+                              November 13
+
+                            _Lamb Cutlets_
+                              _Potatoes_
+                         *_Curried Lima Beans_
+                            _Tomato Salad_
+                           _Cheese Fritters_
+                          _Benedictine Jelly_
+                               _Coffee_
+
+*_Curried Lima Beans_--Chop 1 onion finely and fry it for a few
+minutes in 2 tablespoons Crisco, add 1 tablespoon curry powder, 1
+teaspoon salt, 1 teaspoon flour, 1 teaspoon lemon juice, and 1 cup
+water, allow to cook slowly for 20 minutes, then add 1½ cups cooked
+lima beans, mix well and serve hot.
+
+
+                              November 14
+
+                        _Cream of Tomato Soup_
+                     *_Nut Roast, Piquante Sauce_
+                           _Sweet Potatoes_
+                           _Fried Egg Plant_
+                            _Lettuce Salad_
+                            _Baked Quinces_
+                             _Gingerbread_
+                               _Coffee_
+
+*_Nut Roast_--½ cup lentils, ½ cup shelled roasted peanuts, ½
+tablespoon Crisco, ½ cup toasted breadcrumbs, ½ teaspoon salt, ½
+saltspoon pepper and milk. Soak lentils over night; in morning drain,
+cover with fresh water and bring to boil. Drain again; and put in fresh
+water and cook until tender. Drain once more; throw away water and
+press lentils through colander. Add nuts, either ground or chopped,
+Crisco, breadcrumbs, seasoning and milk sufficient to make mixture
+consistency of mush. Put into Criscoed baking dish; bake in moderate
+oven 1 hour; turn out on heated platter; garnish with parsley or
+watercress and serve with Piquante sauce.
+
+
+                              Vegetarian
+
+                              November 15
+
+                      _Sweet Potatoes au Gratin_
+                         _Corn, a la Southern_
+                        *_Raisin and Nut Bread_
+                     _Apples Stuffed with Celery_
+                          _Caramel Custards_
+                               _Coffee_
+
+*_Raisin and Nut Bread_--1 egg, ¾ cup sugar, 1½ cups milk, 1
+teaspoon salt, 3 cups flour, 2 teaspoons baking powder, 2 tablespoons
+Crisco, ½ cup raisins, and 1 cup chopped walnut meats. Beat egg with
+sugar; add sifted flour, baking powder and salt alternately with milk;
+last add Crisco, melted, and walnuts. Bake in deep pan in slow oven 45
+minutes.
+
+
+                              November 16
+
+                         _Cream of Corn Soup_
+                     _Roast Turkey, Giblet Sauce_
+                           _Mashed Potatoes_
+                           _Creamed Onions_
+                            _Melon Mangoes_
+                           _Cheese Fingers_
+                           *_Apple Strudel_
+                               _Coffee_
+
+*_Apple Strudel_--Sift 2 cups flour with ½ teaspoonful salt and
+1 teaspoon sugar. Add gradually 1 cup lukewarm water, and knead until
+dough does not stick to hands. Roll dough as thin as possible on
+floured board. Place clean tablecloth on table, put rolled out dough on
+it and pull carefully with fingers to get thin as possible. Mix 4 cups
+chopped apples with 1 cup sugar, 1 tablespoon cinnamon, 1 cup seeded
+raisins, and 1 cup currants. Spread over dough, and spread little
+Crisco over apples. Take cloth in both hands, and roll strudel over and
+over like roly poly. Roll strudel into Criscoed baking pan and bake in
+hot oven until brown.
+
+
+                              November 17
+
+                           *_Stewed Rabbit_
+                           _Glace Potatoes_
+                            _Baked Onions_
+                         _Jellied Baked Beans_
+                      _Cranberry Bavarian Cream_
+                               _Coffee_
+
+*_Stewed Rabbit_--Melt 4 tablespoons Crisco in saucepan; joint
+rabbit and fry quickly in Crisco, then fry 1 sliced onion until
+browned, stir in 2 tablespoons flour and brown flour; now add
+gradually 2 cups water and stir till smooth, when boiling add salt,
+pepper, and paprika to taste, and 2 tablespoons chopped parsley; simmer
+slowly 1½ hours. Dish and strain over gravy.
+
+
+                              November 18
+
+                            _Julienne Soup_
+                            _Toast Points_
+                           _Stuffed Hearts_
+                               _Pickles_
+                          _Browned Potatoes_
+                            _Baked Squash_
+                      *_Almond and Apple Pudding_
+                               _Coffee_
+
+*_Almond and Apple Pudding_--Pare and core 6 apples, chop
+into small pieces and sprinkle with ½ cup sugar. Have ready 2 cups
+breadcrumbs, soaked in ½ cup milk to which 1 tablespoon melted Crisco
+has been added. Beat 2 eggs till light, add to them grating of nutmeg,
+a pinch of cinnamon and good pinch of salt. Mix apple with soaked
+breadcrumbs, then eggs, and lastly 2 dozens blanched almonds chopped
+fine. Thin with ½ cup milk, then pour into Criscoed tin and bake. Serve
+with sweetened cream.
+
+
+                              November 19
+
+                           _Spare Ribs Stew_
+                           _Rice Croquettes_
+                            _Waldorf Salad_
+                           _Cheese Biscuits_
+                         *_Cranberry Pudding_
+                               _Coffee_
+
+*_Cranberry Pudding_--Cream ½ cup Crisco with 1 cup sugar, add 3
+eggs well beaten, ½ cup milk, 3½ cups flour, 2 teaspoons baking powder,
+½ teaspoon salt, and ½ teaspoon almond extract, then stir in 1½ cups
+cranberries, turn into Criscoed mold, cover with greased paper and
+steam 4 hours. Serve with milk.
+
+
+                              November 20
+
+                          _Oyster Croquettes_
+                         *_Stuffed Lamb Chops_
+                           _Chestnut Puree_
+                           _Mashed Potatoes_
+                         _Egg Plant Fritters_
+                      _Kumquat and Endive Salad_
+                             _Stewed Figs_
+                               _Coffee_
+
+*_Stuffed Lamb Chops_--Wipe 6 French chops, cut 1½ inches thick.
+Split meat in halves, cutting to bone. Cook 2½ tablespoons Crisco and
+1 tablespoon chopped onion 5 minutes; remove onion, add ½ cup chopped
+mushroom, and cook 5 minutes; add 2 tablespoons flour, 3 tablespoons
+stock, 1 teaspoon chopped parsley, ¼ teaspoon salt, and few grains red
+pepper. Spread mixture between layers of chops, press together lightly,
+wrap in Criscoed paper cases, and broil 10 minutes. Serve with chestnut
+puree.
+
+
+                              November 21
+
+                       _Baked Boned White Fish_
+                 _Bread Dressing, Drawn Butter Sauce_
+                           _Stewed Tomatoes_
+                           _Mashed Potatoes_
+                            *_Date Pudding_
+                               _Coffee_
+
+*_Date Pudding_--Clean, stone, and chop 1 pound dates, add 1 cup
+English walnut meats, broken in pieces, ½ cup flour, 1 teaspoon baking
+powder, and ½ teaspoon salt. Beat up 4 egg whites to stiff froth, then
+fold in ½ cup sugar, add beaten egg yolks, ½ tablespoon melted Crisco
+and date mixture. Turn into Criscoed tin and bake in moderate oven 30
+minutes. Cut in squares and serve cold with whipped cream.
+
+
+                              November 22
+
+                    *_Fried Smelts, Sauce Tartare_
+                            _Roast Chicken_
+                          _Creamed Chestnuts_
+                       _Canned Stringless Beans_
+                      _Orange and Romaine Salad_
+                           _Mint Ice Cream_
+                               _Coffee_
+
+*_Fried Smelts_--Clean, trim the fins, and remove gills; wipe very
+dry, roll in flour, brush over with beaten egg, roll in crumbs and fry
+in hot Crisco until crisp; drain on soft paper, dish on lace paper in a
+heap, and garnish with fried parsley, serve with sauce tartare. Smelts
+make a nice garnish for many fish dishes, the tails drawn through the
+eyes, dressed as above, and fried.
+
+
+                              November 23
+
+                           _Bisque of Clams_
+                   _Boiled Fish, Hollandaise Sauce_
+                              _Potatoes_
+                           _Baked Parsnips_
+                            _Celery Salad_
+                          *_Italian Fritters_
+                               _Coffee_
+
+*_Italian Fritters_--1 egg, 1 cup milk, grated rind 1 lemon, 2
+tablespoons Crisco, 5 slices stale cake, ½ teaspoon powdered cinnamon,
+sugar and few grains salt. Cake should be about a ¼ of an inch thick,
+not less. Cut out into oval or round shapes with cutter. Beat egg, mix
+with milk, lemon rind, salt, and about 1 teaspoon sugar. Lay slices of
+cake in this custard until they are soft, but not crumbly; time will
+depend upon how stale cake is. Heat ½ Crisco in frying pan, lift few
+pieces of cake up carefully and lay them in hot Crisco. Brown 1 side,
+then turn them over and brown other side also. Add some pieces of
+Crisco as required. Mix cinnamon with 2 teaspoons sugar and sprinkle
+some of these over each fritter. Serve with hard sauce.
+
+
+                              November 24
+
+                          _Cannelon of Beef_
+                           _Creamed Cabbage_
+                         _Franconia Potatoes_
+                           _Cranberry Salad_
+                            _Cheese Wafers_
+                          *_Baba with Syrup_
+                               _Coffee_
+
+*_Baba with Syrup_--Sift 3 cups flour and ½ teaspoon salt into a
+basin, add 1 yeast cake dissolved in ½ cup lukewarm milk; make well
+in center of flour, pour in 5 beaten eggs, mix with the hand for 5
+minutes. Put it into Criscoed basin, spread over with ½ cup Crisco,
+cover and put in warm place until it has risen to twice its original
+size. Knead until elastic, add 1 tablespoon sugar, 2 tablespoons
+currants, 2 tablespoons sultana raisins, knead again. Turn into large
+Criscoed mold. It should not be more than half full. Allow to rise to
+top of tin, then bake in moderate oven for 30 minutes. Turn out and
+pour syrup over it. To make syrup, boil two cups of water with ¼ cup
+sugar for 10 minutes, then add 2 tablespoons apricot jam and boil 5
+minutes. Strain, add 1 wineglass rum and bring to boiling point.
+
+
+                              November 25
+
+                           _Quick Beef Soup_
+                     _Panned Chicken, Brown Sauce_
+                            _Curried Rice_
+                           _Creamed Carrots_
+                            _Tomato Salad_
+                       *_Baked Macaroni Pudding_
+                               _Coffee_
+
+*_Baked Macaroni Pudding_--1 pint milk, 4 long sticks macaroni,
+1 egg, 2 tablespoons sugar, nutmeg, 1 tablespoon Crisco, and salt to
+taste.
+
+Break macaroni into ½ inch lengths. Boil milk, shake in macaroni and
+salt and boil it very slowly for ½ an hour, or until quite tender, and
+keep it well stirred during cooking. Thickly Crisco a pudding dish and
+beat up egg. Add sugar and Crisco to macaroni, let it cool a little,
+then pour in egg and mix it well. Grate little nutmeg on top and bake
+pudding very slowly until top is delicately browned.
+
+
+                              November 26
+
+                              _Pea Soup_
+                     _Boiled Tongue, Raisin Sauce_
+                             _Rice Balls_
+                            _Stewed Celery_
+                       _Tomato and Cress Salad_
+                           *_Graham Pudding_
+                               _Coffee_
+
+*_Graham Pudding_--Mix 2 cups graham flour, ½ teaspoon salt, 2
+tablespoons Crisco, 1 teaspoon each cinnamon, ginger, cloves, and
+nutmeg, 1 cup currants, 1 cup molasses, 1 egg well beaten, 1 cup milk,
+2 teaspoons soda dissolved in 1 tablespoon hot water. Pour in Criscoed
+mold, cover with Criscoed paper and steam 3 hours. Turn out and serve
+with milk.
+
+
+                              November 27
+
+                         _Steak en Casserole_
+                       _Sweet Potato Croquettes_
+                         _Boiled Cauliflower_
+                        _Pear and Grape Salad_
+                           _Cheese Fritters_
+                         *_Pineapple Souffle_
+                               _Coffee_
+
+*_Pineapple Souffle_--Cream 1½ tablespoons each Crisco and flour,
+add 1 cup canned grated pineapple and juice. Cook 5 minutes, remove
+from fire, add little salt, 1 tablespoon lemon juice, and 3 beaten egg
+yolks. Bake in Criscoed dish 20 minutes. Serve with following sauce:
+Cook 2 tablespoons creamed Crisco in double boiler, add 2 yolks of egg,
+1 at a time, beat, and add 4 tablespoons sugar, 2 tablespoons orange
+juice, 1 teaspoon lemon juice, and ½ cup whipped cream. Serve hot.
+
+
+                              November 28
+
+                          _Mock Bisque Soup_
+                           _Mutton Haricot_
+                            _String Beans_
+                           _Fried Parsnips_
+                      _Lettuce and Pepper Salad_
+                   *_Apples with Red Currant Jelly_
+                               _Coffee_
+
+*_Apples with Red Currant Jelly_--6 cooking apples, 4 tablespoons
+flour, 1 egg, cake crumbs, apricot jam, 6 glace cherries, red currant
+jelly, Crisco and syrup. Choose apples as much as possible same size,
+peel and core them carefully, so as not to break them. Put 1 cup syrup
+into stewpan or baking tin, put in apples and cook over fire or in
+oven until nearly done. Baste them occasionally with syrup. Let them
+get cold, then roll them in flour, brush over with beaten egg, toss
+in sifted cake crumbs, and fry in hot Crisco a golden brown. Drain on
+piece of paper, fill centers with apricot jam, cut out some rounds of
+red currant jelly, place 1 on top.
+
+
+                              November 29
+
+                          _Mock Bisque Soup_
+                           _Mutton Haricot_
+                            _String Beans_
+                           _Fried Parsnips_
+                      _Lettuce and Pepper Salad_
+                   *_Apples with Red Currant Jelly_
+                               _Coffee_
+
+*_Apples with Red Currant Jelly_--6 cooking apples, 4 tablespoons
+flour, 1 egg, cakecrumbs, apricot jam, 6 glace cherries, red currant
+jelly, Crisco and syrup. Choose apples as much as possible same size,
+peel and core them carefully, so as not to break them. Put 1 cup syrup
+into stewpan or baking tin, put in apples and cook over fire or in
+oven until nearly done. Baste them occasionally with syrup. Let them
+get cold, then roll them in flour, brush over with beaten egg, toss in
+sifted cakecrumbs, and fry in hot Crisco a golden brown. Drain on piece
+of paper, fill centers with apricot jam, cut out some rounds of red
+currant jelly, place 1 on top of each apple and a glace cherry on that.
+Dish up and serve hot or cold. An apricot syrup should be sent to table
+separately with apples.
+
+
+                              November 30
+
+                         _Smoked Salmon Toast_
+                           *_Spiced Venison_
+                         _Black Currant Jelly_
+                           _Creamed Turnips_
+                       _Grilled Sweet Potatoes_
+                   _Escarole Salad, Cheese Dressing_
+                            _Peach Gateau_
+                               _Coffee_
+
+*_Spiced Venison_--Rub a piece of venison with salt, pepper,
+vinegar, cloves, and allspice; then put into baking pan. Pour over
+1 cup melted Crisco, add 2 sliced onions, sprig of thyme, 3 sprigs
+parsley, juice 1 lemon, and ½ pint hot water. Cover and bake in hot
+oven till tender. Sprinkle with flour, add 1 glassful of sherry wine
+and allow to brown.
+
+
+                              December 1
+
+                           _Oyster Bouillon_
+                          *_Baked Beefsteak_
+                             _Fried Beets_
+                           _Baked Potatoes_
+                     _Grapefruit and Endive Salad_
+                          _Nougat Ice Cream_
+                               _Coffee_
+
+*_Baked Beefsteak_--Cut 2 pounds of sirloin, ½ inch thick. Mix 1
+cup breadcrumbs, 1 tablespoon Crisco, 1 tablespoon chopped parsley,
+½ tablespoon chopped onion, ½ teaspoon each of salt, pepper, and red
+pepper, ½ teaspoon kitchen bouquet, and moisten with stock. Spread this
+over steak and roll it up, fastening with skewers or tying, and put on
+rack in roasting pan. Add ½ cup stock, and bake ½ hour, basting often.
+Place on hot platter, and pour around it sauce made from 2 tablespoons
+Crisco and 3 tablespoons flour blended together, with salt and pepper
+to taste, and 1½ cups beef stock cooked until boiling, then strained
+and added to 1 tablespoon Worcestershire sauce.
+
+
+                              December 2
+
+                        _Baked Pork Spareribs_
+                               _Turnips_
+                           _Mashed Potatoes_
+                     _Celery and Cranberry Salad_
+                             *_Squash Pie_
+                               _Coffee_
+
+*_Squash Pie_--2 cups stewed squash, 1 tablespoon melted Crisco,
+½ teaspoon salt, ½ teaspoon cinnamon, ⅔ cup sugar; 1 teaspoon ginger,
+2 eggs, and 2 cups milk. Beat eggs until light. Place squash in quart
+measure, add sugar, Crisco, salt, spice, and then beaten eggs. Stir
+well and add sufficient milk to make 1 quart of whole mass. Turn into
+pie tin lined with Crisco pastry and bake slowly for 45 minutes. When
+done a silver knife when inserted will come out from it clear. Squash
+pie will become watery if allowed to boil.
+
+
+                              December 3
+
+                _Brown Fricassee of Chicken, Cranberry_
+                                _Jelly_
+                           _Sweet Potatoes_
+                            _Boiled Onions_
+                     _Orange and Pineapple Salad_
+                           *_Farina Pudding_
+                               _Coffee_
+
+*_Farina Pudding_--Stir into 3 cups boiling milk 1 cup farina, and
+cook 10 minutes. Rub together 1 tablespoon Crisco and 2 tablespoons
+sugar; add yolks of 3 eggs, grated rind of 1 lemon and 25 chopped
+blanched almonds. Stir this mixture into farina after it is little
+cooled; lastly add whites of 3 eggs beaten to stiff froth. Steam this
+pudding in covered mold for 1½ hours. Serve with any sweet pudding
+sauce.
+
+
+                              December 4
+
+                        _Clear Soup with Rice_
+                                _Corn_
+                                _Peas_
+                           _Mashed Potatoes_
+                              _Cold Slaw_
+                      _Plum Pudding, Hard Sauce_
+                       *_Individual Mince Pies_
+                            _Cheese Wafers_
+                               _Coffee_
+
+*_Individual Mince Pies_--Roll out Crisco paste ⅛ inch thick,
+stamp into rounds and line gem pans, place in each 2 teaspoons of mince
+meat; roll out more pastry rather thicker than first, stamp into rounds
+size of top of pans, wet edges and cover pies, brush over with beaten
+egg, sprinkle with sugar, and bake 20 minutes in hot oven.
+
+For mince meat, put into jar 1 pound chopped apples, 1 pound sultana
+raisins, ¼ pound chopped figs, ½ pound currants, grated rind, strained
+juice 3 lemons, 1 cup Crisco, 1 teaspoon salt, ½ pound chopped almonds,
+grated rind, strained juice 3 oranges, 2 grated nutmegs, ½ cup sherry,
+1 cup brandy, 1 ounce mixed spice, ½ pound each chopped candied orange
+and lemon peel, and 2 cups brown sugar. Mix well and keep in well
+sealed jar.
+
+
+                              December 5
+
+                           *_Steamed Clams_
+                  _Roast Ribs of Beef, Currant Jelly_
+                           _Rice Croquettes_
+                           _Stewed Tomatoes_
+                       _Apple and Celery Salad_
+                              _Mince Pie_
+                               _Coffee_
+
+*_Steamed Clams_--Wash and scrub clam shells; place in kettle;
+add water, allowing ½ cup water for each peck of clams. Cover kettle
+and cook until shells open. Serve hot with the following sauce: 3
+tablespoons Crisco, 3 tablespoons lemon juice, 4 tablespoons chopped
+parsley, salt, pepper, and red pepper to taste.
+
+Cream Crisco and add remaining ingredients. Kettle should be removed
+from range as soon as shells open, otherwise clams will be overcooked.
+
+
+                              December 6
+
+                           _Caviar Canapes_
+                             _Roast Duck_
+                            *_Apple Sauce_
+                            _Canned Beans_
+                           _Mashed Potatoes_
+                         _Tomato Jelly Salad_
+                           _Apple Dumplings_
+                               _Raisins_
+                                _Nuts_
+                               _Coffee_
+
+*_Apple Sauce_--1 pound apples, 2 tablespoons sugar, 2 tablespoons
+Crisco, ½ cup water, and strained juice of ½ lemon. Peel, core, and
+slice apples, put them into saucepan with sugar, Crisco, water, lemon
+juice, and cook them until tender. Serve with roast duck.
+
+
+                              December 7
+
+                   _Stewed Chicken, Cream Dressing_
+                        *_Baked Sweet Potatoes_
+                           _Creamed Carrots_
+                             _Onion Salad_
+                           _Indian Pudding_
+                              _Bon Bons_
+                               _Coffee_
+
+*_Baked Sweet Potatoes_--Peel boiled sweet potatoes and cut in
+slices crosswise. To 2 cups of slices allow 3 tablespoons Crisco, and 2
+tablespoons each of sugar and vinegar. Have Crisco hot, lay potatoes in
+it, sprinkle sugar over top, and pour vinegar over lightly. Bake until
+a golden brown.
+
+
+                              December 8
+
+                             _Lamb Chops_
+                          _Creamed Potatoes_
+                             _Lima Beans_
+                            _Carrot Salad_
+                         _Pineapple Ice Cream_
+                                _Candy_
+                        *_Cocoanut Layer Cake_
+                               _Coffee_
+
+*_Cocoanut Layer Cake_--Beat ¼ cup Crisco with 1 cup sugar till
+creamy, add 2 well beaten eggs, ¼ teaspoon salt, 2½ cups flour sifted
+with 2 teaspoons baking powder, 1 cup water and ½ teaspoon almond
+extract, mix and divide into Criscoed and floured layer tins. Bake 20
+minutes in moderate oven. Use boiled frosting and shredded cocoanut for
+filling.
+
+
+                              December 9
+
+                               _Oysters_
+                          *_Chicken Hot Pot_
+                            _Celery Salad_
+                       _Dried Apricot Shortcake_
+                               _Coffee_
+
+*_Chicken Hot Pot_--Prepare large chicken. Cut into as small
+pieces as joints allow. Do not remove meats from bones. Boil chicken
+until nearly tender and keep broth left in kettle when you remove
+chicken from it. Cut 1 pound of lean, raw ham into small squares.
+Wash and peel and parboil 8 large potatoes and slice them. Slice 3
+medium-sized onions. Put into deep baking dish layer of chicken, layer
+of ham, layer of potatoes, and layer of onions. Repeat until all are
+used up; when arranging these layers strew tiny bits of Crisco over
+them. Pour chicken broth over layers, well seasoned with salt and
+pepper. Add enough water to almost fill pot. Cover pot, and bake for 1½
+hours. Be sure plenty of water is in pot while baking is in progress.
+When cooked put baked chicken and vegetables in large tureen. Garnish
+edges with parsley. Sprinkle parsley and sliced cooked carrots over
+top. Serve with small slice of toast on each plate.
+
+
+                              December 10
+
+                        _Cream of Celery Soup_
+                   _Broiled Oysters, a la Francaise_
+                             _Bean Salad_
+                            _Cheese Straws_
+                       *_Fig and Apple Cobbler_
+                               _Coffee_
+
+*_Fig and Apple Cobbler_--Nearly fill Criscoed baking dish with
+equal amounts of sliced apples and chopped figs, arranging them in
+layers; add 1 cup water, strained juice 1 lemon and cover with Crisco
+biscuit dough about 1 inch thick. Place on range, cover tightly with
+a pan and simmer 30 minutes. Lift cover carefully, make an opening in
+middle of crust, and pour in another ½ cup water, 2 tablespoons Crisco,
+and 1 cup scraped maple sugar. Sprinkle a little maple sugar over top
+of pudding before serving it.
+
+
+                              December 11
+
+                       _Roast Pork, Apple Sauce_
+                         _Franconia Potatoes_
+                           _Creamed Onions_
+                       _Endive and Grape Salad_
+                        *_Lemon and Apple Tart_
+                               _Coffee_
+
+*_Lemon and Apple Tart_--Line a large pie plate with Crisco
+pastry. Mix together 2 cups grated apple, grated rind and juice of 1
+lemon, 1½ cups sugar, 2 eggs, beaten without separating whites and
+yolks, 2 tablespoons melted Crisco, ½ teaspoon salt and 1 cup thin
+cream. Turn into plate lined with pastry, wet edge, and put strips of
+pastry over top of filling. Finish with strip of pastry on edge. Let
+bake until firm in center.
+
+
+                              December 12
+
+                            _Baked Codfish_
+                            _Piquant Beets_
+                           _Baked Potatoes_
+                      _Lettuce and Cheese Salad_
+                           *_Bread Pudding_
+                               _Coffee_
+
+*_Bread Pudding_--4 cups bread cut in dice, 3 tablespoons
+sultanas, 2 tablespoons chopped candied peel, 3 tablespoons sugar, 1
+tablespoon Crisco, rind of 1 lemon, 2 eggs, ½ tablespoon lemon juice,
+1 cup milk, and 4 lumps of sugar. Put lump sugar in dry saucepan and
+heat until it turns dark brown. Add milk and stir it over fire until
+sugar dissolves. Mix bread, cleaned sultanas, chopped peel, sugar,
+Crisco, grated lemon rind, and colored milk. Beat up eggs and add them
+with lemon juice. Let mixture stand for ½ an hour, or longer, if bread
+is stale. Have ready Criscoed mold, put in mixture, cover top with
+piece of Criscoed paper, and steam it for 2 hours. Turn carefully on to
+hot dish and serve with it any good sweet sauce.
+
+
+                              December 13
+
+                            _Chestnut Soup_
+                       _Pork Chops, Apple Sauce_
+                              _Potatoes_
+                           _Steamed Squash_
+                      _Lettuce and Pepper Salad_
+                          *_Raisin Roly Poly_
+                               _Coffee_
+
+*_Raisin Roly Poly_--2 cups flour, 2 cups breadcrumbs, ¾ cup
+Crisco, ½ cup brown sugar, ¼ pound stoned raisins, ¼ tablespoon salt,
+and cold water. Rub Crisco well into flour, breadcrumbs, sugar, salt,
+and add raisins stoned and halved. Add enough water to mix whole into
+soft paste. Roll into neat shape. Roll up in floured and scalded
+pudding cloth, tying ends securely. Put in pan of fast boiling water,
+and let boil steadily for 3 hours. Take off cloth, and serve pudding on
+hot dish.
+
+
+                              December 14
+
+                            _Corn Chowder_
+                            _Bread Sticks_
+                     _Chicken and Chestnut Salad_
+                           _Stuffed Celery_
+                    *_Raisin Puffs, Vanilla Sauce_
+                               _Coffee_
+
+*_Raisin Puffs_--Beat 2 tablespoons Crisco with ½ cup sugar till
+creamy, add 1 beaten egg, ¼ teaspoon salt, ½ cup milk, 1⅓ cups flour
+sifted with 2 teaspoons baking powder, ½ teaspoon grated nutmeg, and 1
+cup chopped raisins. Crisco baking cups and fill half full with mixture
+and steam for 1 hour.
+
+
+                              December 15
+
+                             _Boiled Ham_
+                           _Fried Potatoes_
+                         _Asparagus on Toast_
+                  _Bar-Le-Duc and Cheese Sandwiches_
+                            *_Cocoanut Pie_
+                               _Coffee_
+
+*_Cocoanut Pie_--1 cup chopped cocoanut, 3 eggs, 1 cup cream,
+1 cup milk, 2 tablespoons cornstarch, 4 tablespoons cold water, 2
+tablespoons Crisco, 6 tablespoons sugar, and some Crisco pastry. Line 2
+pie plates with Crisco pastry. Put milk and cream into saucepan, bring
+to boiling point, add cornstarch mixed with water. Remove saucepan from
+fire, stir in Crisco. Let stand until perfectly cold. Beat up yolks of
+eggs and sugar together, then add cocoanut to them. Add this mixture
+to milk with stiffly beaten whites of eggs. Divide into prepared pie
+plates and bake in moderate oven for 30 minutes. Serve hot.
+
+
+                              December 16
+
+                         _Baked Fish Pudding_
+                          _Galantine of Veal_
+                    *_Pea Croquettes, Tomato Sauce_
+                         _Cream Cheese Salad_
+                         _Chocolate Meringues_
+                               _Coffee_
+
+*_Pea Croquettes_--Boil 1 cup dried peas that have been soaked
+over night, till tender, strain and press through sieve. Fry 1 chopped
+onion in 1 tablespoon Crisco, add to peas, with 1 tablespoon melted
+Crisco, 2 tablespoons flour, salt and pepper to taste, 2 beaten eggs,
+and breadcrumbs to make stiff enough to form into croquettes. Brush
+over with beaten egg, toss in breadcrumbs, and fry golden brown in hot
+Crisco. Serve hot with tomato sauce.
+
+
+                              December 17
+
+                             _Farina Soup_
+                             _Salmon Loaf_
+                           _Glazed Potatoes_
+                           _Stewed Carrots_
+                            _Cabbage Salad_
+                          *_Pear Croquettes_
+                               _Coffee_
+
+*_Pear Croquettes_--6 halves canned pears, ½ cup rice, 2
+tablespoons sugar, 2 cups milk, 1 lemon, 1 egg, lady fingers and
+angelica. Put milk and sugar in saucepan, bring to boil, and then add
+rice and grated rind of 1 lemon. Stir this over fire until rice is
+tender and milk absorbed, then turn it on to plate, and put aside to
+cool. Stand pears on hair sieve until syrup has drained away, then
+stuff hollow side with boiled rice, shaping it to a dome, so that they
+look like whole pears. Beat egg on plate, crush lady fingers, and rub
+them through wire sieve. Dip stuffed pears in egg, and toss in lady
+finger crumbs. Have ready pan of hot Crisco, fry croquettes in it until
+a golden brown. Take them up, and drain on paper. Insert small piece of
+angelica in end of each to represent pear-stalk. Dish up and serve hot.
+
+
+                              December 18
+
+                         _Fillets of Flounder_
+                          _Tournedos of Beef_
+                         *_Tomato Croquettes_
+                          _Celery Mayonnaise_
+                           _Orange Tartlets_
+                               _Coffee_
+
+*_Tomato Croquettes_--Cook 1 quart tomatoes until reduced to
+2 cups. Add to them 2 cups crumbs, 3 tablespoons melted Crisco, ½
+teaspoon salt, dust sugar, ¼ teaspoon pepper, pinch red pepper, and
+dust of nutmeg. Set away to cool. Shape into croquettes, roll in flour,
+brush over with beaten egg, toss in crumbs and fry in hot Crisco.
+
+
+                              December 19
+
+                          *_Soup Bonne Femme_
+                _Broiled Lamb Steak with Virginia Ham_
+                          _Stuffed Egg Plant_
+                           _Frontenac Salad_
+                             _Apple Tart_
+                               _Coffee_
+
+*_Soup Bonne Femme_--Wash, dry, and cut up 2 large heads of
+lettuce, 1 pound sorrel, and 1 pound spinach. Add 3 pints white stock,
+and simmer, with ½ cup Crisco, 2 carrots, and 2 onions, for 1 hour.
+Blend together 2 tablespoons Crisco, 4 tablespoons flour, and yolks of
+2 eggs, thin with 1 cup of boiling milk, and add to broth. Season with
+salt and pepper, press through sieve, and serve with croutons.
+
+
+                              December 20
+
+                             _Lentil Soup_
+                   _Roast Loin of Pork, Apple Sauce_
+                            _Potato Balls_
+                             _Artichokes_
+                     _Celery and Pineapple Salad_
+                          *_Sultana Pudding_
+                               _Coffee_
+
+*_Sultana Pudding_--Line shallow dish with plain pastry, put in
+bottom layer of sultana raisins. Beat ½ cup Crisco to a cream with
+4 tablespoons sugar, add 2 well beaten eggs, 2 tablespoons milk, ½
+teaspoon lemon extract, ¼ teaspoon salt, and ½ cup flour. Mix and
+spread on top of raisins and bake 30 minutes in moderate oven. Serve
+cold.
+
+
+                              December 21
+
+                              *_Scallops_
+                       _Broiled Squab Chickens_
+                           _Braised Endive_
+                            _Potatoes Anna_
+                          _Chiffonade Salad_
+                           _Apricot Custard_
+                               _Coffee_
+
+*_Scallops_--For 1 pint of scallops take 2 tablespoons Crisco.
+Melt in frying pan, add scallops and 2 minced onions and 1 tablespoon
+flour with 1 pint liquor from scallops. Cook thoroughly, seasoning with
+salt and bit of paprika, then add ½ cup breadcrumbs and yolks of 4
+eggs. Fill small shells with mixture and bake in quick oven, adding, if
+liked, little grated cheese.
+
+
+                              December 22
+
+                           _Petite Marmite_
+                           _Goulash of Veal_
+                           _Saute Potatoes_
+                             _Cauliflower_
+                            _Orange Salad_
+                         *_Cornstarch Souffle_
+                               _Coffee_
+
+*_Cornstarch Souffle_--Bring 1 quart milk and 1 tablespoon Crisco
+to boiling point; beat 4 tablespoons cornstarch with 1 cup sugar, yolks
+of 5 eggs together and add to hot milk. Stir and cook 8 minutes, then
+add ¼ teaspoon salt and 1 teaspoon vanilla extract. Pour into Criscoed
+fireproof dish. Beat up whites of eggs to stiff froth, then beat in 4
+tablespoons sugar, pour over top of pudding and brown lightly in oven.
+
+
+                              December 23
+
+                            *_Baked Tripe_
+                           _Mashed Potatoes_
+                           _Stuffed Onions_
+                          _Baked Bean Salad_
+                            _Cheese Balls_
+                     _Stewed Figs, Whipped Cream_
+                               _Coffee_
+
+*_Baked Tripe_--Cut tripe into good-sized pieces and spread over
+them the following stuffing: Mix together 4 tablespoons crumbs, 3
+tablespoons Crisco, ½ teaspoon salt, dust powdered mace, 1 tablespoon
+chopped cooked ham, 1 chopped onion, 1 tablespoon chopped parsley, ¼
+teaspoon pepper, dust paprika, and 1 well beaten egg. Roll them up and
+fasten with wooden toothpicks.
+
+Dredge with flour and spread on each 1 tablespoon Crisco. Bake in hot
+oven 30 minutes, basting frequently with melted Crisco and hot water.
+Garnish with lemon slices and pass melted butter.
+
+
+                              Vegetarian
+
+                              December 24
+
+                        _Cream of Tomato Soup_
+                           _Cheese Souffle_
+                            _Graham Rolls_
+                      _Lettuce, French Dressing_
+                           *_Eve’s Pudding_
+                             _Springerle_
+                               _Coffee_
+
+*_Eve’s Pudding_--Mix together in a basin, 1 cup seeded raisins,
+3 tablespoons Crisco, ½ teaspoon salt, 2 cups crumbs, 1 cup currants,
+8 chopped apples, 1 teaspoon each, cinnamon, cloves, and nutmeg, ¼
+cup milk, and 4 well beaten eggs. Pour into Criscoed mold, cover with
+greased paper and steam 2 hours. Serve with hot milk.
+
+
+                           Christmas Dinner
+
+                              December 25
+
+                               _Oysters_
+                               _Mangoes_
+                               _Celery_
+                           _Stuffed Olives_
+                             _Tomato Soup_
+                    _Roast Turkey, Cranberry Jelly_
+                        _Roast Sweet Potatoes_
+                           _Mashed Turnips_
+                          _Brussels Sprouts_
+                       _Orange and Celery Salad_
+                         _Vanilla Blanc-mange_
+                        *_English Plum Pudding_
+                                _Fruit_
+                               _Coffee_
+
+*_English Plum Pudding_--1 cupful breadcrumbs, 1 cupful flour, 1
+cupful brown sugar, ½ cupful Crisco, 1 teaspoonful salt, 2 teaspoonfuls
+baking powder, 1 teaspoonful mixed spices, 3 eggs, 1 cupful milk, ½
+cupful seeded raisins, ½ cupful chopped candied citron peel, 1 cupful
+currants, ½ cupful chopped preserved ginger, ¼ cupful brandy, ½ cupful
+chopped English walnut meats. Mix flour with breadcrumbs, add Crisco,
+sugar, salt, baking powder, spices, nuts, fruit, milk, eggs well
+beaten, and brandy. Pour into Criscoed mold, cover with greased paper
+and steam steadily for four hours. Turn out and serve with liquid or
+hard sauce. The brandy may be omitted.
+
+
+                              December 26
+
+                  _Stuffed Veal Heart, Tomato Sauce_
+                        _Baked Sweet Potatoes_
+                           _Mashed Turnips_
+                    _Lettuce, Apple and Date Salad_
+                  _Cream Cheese on Toasted Crackers_
+                     *_Baked Apples with Custard_
+                               _Coffee_
+
+*_Baked Apples_--Core and peel 8 apples; fill centers with ¼ cup
+Crisco creamed with ½ cup brown sugar, add 4 tablespoons chopped citron
+peel, and 1 tablespoon lemon juice mixed together. Mix 2 tablespoons
+sugar with ½ cup water and brush over apples; sprinkle with crumbs
+browned in hot Crisco; bake for 20 minutes in moderate oven. Serve cold
+with custard.
+
+
+                              December 27
+
+                      *_Terrapin, a la Maryland_
+                           _Saratoga Chips_
+                     _Roasted Capon, Oyster Sauce_
+                           _Sweet Potatoes_
+                            _Stewed Celery_
+                       _Apple and Cabbage Salad_
+                            _Hamburg Cream_
+                               _Coffee_
+
+*_Terrapin, a la Maryland_--Put terrapin in kettle, cover with
+boiling salted water, add 2 slices each carrot and onion, and 1 stalk
+celery. Cook till meat is tender. Remove from water, cool, draw out
+nails from feet, cut under shell close to upper shell and remove. Empty
+upper shell, remove and discard gall bladder, sand bags and thick
+intestines.
+
+Liver, small intestines are used with meat. Add terrapin meat to ¾ cup
+white stock, 2 tablespoons wine; cook slowly until liquor is reduced
+half. Add liver separated in pieces, 2 yolks of eggs, 1 tablespoon
+Crisco, salt, pepper, and red pepper to taste, 1 tablespoon flour mixed
+with ½ cup cream, and 1 teaspoon lemon juice. Make hot and just before
+serving add 1 tablespoon sherry wine. Turn into hot dish and garnish
+with toast points.
+
+
+                              December 28
+
+                     *_Belgian Hare, en Casserole_
+                         _Scalloped Potatoes_
+                           _Braised Celery_
+                     _Pineapple and Celery Salad_
+                    _Lemon Pudding, Caramel Sauce_
+                               _Coffee_
+
+*_Belgian Hare, en Casserole_--Separate hare into joints; season
+with salt, paprika and red pepper, and saute in ¼ cup Crisco with 2
+slices of bacon cut in dice to golden brown. Put hare in casserole
+with 1 cup hot water and put on cover. Bake 30 minutes, then add 2
+tablespoons Crisco rubbed into 2 tablespoons flour, 1 cup water,
+seasoning to taste, and 1 tablespoon lemon juice. Cook in moderate
+oven for 3 hours. Send to table without removing cover.
+
+
+                              Vegetarian
+
+                              December 29
+
+                  _Nut Turkey Roast, Cranberry Jelly_
+                           _Creamed Onions_
+                           _Baked Potatoes_
+                           _Hubbard Squash_
+                     _Pineapple and Orange Salad_
+                           *_Pastry Fingers_
+                             _Lalla Rookh_
+                               _Coffee_
+
+*_Pastry Fingers_--Sift ½ cup pastry flour, 2 cups entire wheat
+flour, and 1 teaspoon salt into basin, add 3 tablespoons Crisco, and
+½ cup butter, cut them into flours with knife until finely divided.
+Then rub in fine with finger tips and make into stiff paste with cold
+water. Roll out ¼ inch in thickness, cut in finger shape pieces, lay on
+Criscoed tins and bake from 7 to 10 minutes in hot oven. Cool, brush
+over with slightly beaten egg white, and sprinkle with salted pine
+nuts. Return to oven to brown nut meats.
+
+
+                              December 30
+
+                            _Sirloin Steak_
+                           _Glazed Pumpkin_
+                          _Marbled Potatoes_
+                            _Celery Salad_
+                            _Cheese Relish_
+                           *_Boston Pudding_
+                               _Coffee_
+
+*_Boston Pudding_--Cut 1 loaf bread into thin slices and spread
+with Crisco. Crisco baking dish, put into it layer bread, sprinkle over
+1 tablespoon each cinnamon, cloves, ginger, and nutmeg, then a layer
+seeded raisins, and so on till dish is full. Pour over 1 quart milk
+sweetened to taste, with 3 well beaten eggs, allow to soak 4 hours,
+then add 2 cups more milk sweetened to taste. Cover dish and bake in
+moderate oven 3 hours. Serve with wine sauce.
+
+
+                              December 31
+
+                      _Codfish, Delmonico Style_
+                         _Roasted Leg of Lamb_
+                         *_Chestnut Boulettes_
+                         _Baked Potato Strips_
+                  _Watercress and Green Pepper Salad_
+                      _Cherry and Almond Parfait_
+                            _Lady Fingers_
+                               _Coffee_
+
+*_Chestnut Boulettes_--Mix together in a basin 1 cup mashed
+chestnuts, which have been peeled after cooking in boiling salted
+water, beat into this 1 tablespoon whipped cream, ½ tablespoon Crisco,
+¼ teaspoon salt, 2 egg yolks, 1 tablespoon sugar, 1 teaspoon sherry
+wine. Cool and fold in beaten egg whites, form into small balls, dip in
+beaten egg, toss in crumbs and fry in hot Crisco. Drain and serve.
+
+
+Transcriber’s Notes:
+
+1. Obvious printers’, punctuation and spelling errors have been
+corrected silently.
+
+2. Some hyphenated and non-hyphenated versions of the same words have
+been retained as in the original.
+
+3. Italics are shown as _xxx_.
+
+
+
+
+
+*** END OF THE PROJECT GUTENBERG EBOOK 78849 ***
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+      A Calendar of Dinners | Project Gutenberg
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+<body>
+<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 78849 ***</div>
+
+
+
+
+
+<p class="center p4 xs">Copyright 1922</p>
+
+<p class="center p-min xs">The Procter &amp; Gamble Distributing Co. of Canada, Ltd.</p>
+
+<p class="center p-min xs">Hamilton, Canada</p>
+
+<p class="center sm p2"><i><b>Price Twenty-Five Cents</b></i></p>
+
+<div class="border">
+
+<h1>A Calendar<br>
+<i>of</i><br>
+Dinners</h1>
+
+  <div class="figcenter">
+  <img
+    class="p2"
+    src="images/title.jpg"
+    alt="">
+  </div>
+
+<p class="center p2 sm"><i>with</i></p>
+
+<p class="center xl p1">615 Recipes</p>
+
+<p class="center p2 "><i>By</i></p>
+
+<p class="center p1">MARION HARRIS NEIL</p>
+</div>
+
+<div class="chapter">
+<h2 class="sm"><i>TABLE OF CONTENTS</i></h2>
+</div>
+
+<table class="smaller" style="max-width: 40em">
+  <tr>
+    <th></th>
+    <th class="pag">PAGE</th>
+  </tr>
+
+  <tr>
+   <td class="cht1">Introduction</td>
+   <td class="cht">&emsp;<a href="#Page_8">8</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">The Story of Crisco</td>
+   <td class="cht">&emsp;<a href="#Page_9">9–21</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">Things To Remember</td>
+   <td class="cht">&ensp;<a href="#Page_22">22</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">Hints To Young Cooks</td>
+   <td class="cht">&ensp;<a href="#Page_24">24</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">How To Choose Foods</td>
+   <td class="cht">&ensp;<a href="#Page_25">25–30</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">Methods of Cooking</td>
+   <td class="cht">&ensp;<a href="#Page_31">31–38</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">Time Table for Cooking</td>
+   <td class="cht">&ensp;<a href="#Page_39">39–41</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">The Art of Carving</td>
+   <td class="cht">&ensp;<a href="#Page_42">42–44</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">Soups</td>
+   <td class="cht">&ensp;<a href="#Page_46">46–50</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">Fish</td>
+   <td class="cht">&ensp;<a href="#Page_51">51–57</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">Meats</td>
+   <td class="cht">&ensp;<a href="#Page_58">58–65</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">Vegetables</td>
+   <td class="cht">&ensp;<a href="#Page_66">66–72</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">Salads</td>
+   <td class="cht">&ensp;<a href="#Page_73">73–76</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">Puddings</td>
+   <td class="cht">&ensp;<a href="#Page_77">77–84</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">Sandwiches</td>
+   <td class="cht">&ensp;<a href="#Page_85">85–87</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">Pastries</td>
+   <td class="cht">&ensp;<a href="#Page_88">88–95</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">Breads</td>
+   <td class="cht">&ensp;<a href="#Page_96">96–114</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">Cakes</td>
+   <td class="cht"><a href="#Page_115">115–132</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">Vegetarian Dishes</td>
+   <td class="cht"><a href="#Page_133">133–138</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">Eggs</td>
+   <td class="cht"><a href="#Page_139">139–142</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">Candies</td>
+   <td class="cht"><a href="#Page_143">143–147</a></td>
+  </tr>
+
+  <tr>
+   <td class="cht1">Calendar of Dinners</td>
+   <td class="cht"><a href="#Page_149">149–231</a></td>
+  </tr>
+</table>
+
+<div class="chapter">
+<h2 class="sm p2"><i>RECIPE INDEX</i></h2>
+</div>
+
+
+<p class="center"><b>A&emsp;&emsp;APPETIZERS</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Lettuce Cocktail,
+    <a href="#Page_153">153</a></li>
+  <li>Onion Cocktail,
+    <a href="#Page_161">161</a></li>
+</ul>
+</div>
+
+<p class="center"><b>B&emsp;&emsp;BREADS</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Apple Strudel,
+    <a href="#Page_221">221</a></li>
+  <li>Boston Brown,
+    <a href="#Page_98">98</a></li>
+  <li>Brown Nut,
+    <a href="#Page_98">98</a></li>
+  <li>Coffee,
+    <a href="#Page_99">99</a></li>
+  <li>Coffee, Swedish,
+    <a href="#Page_113">113</a></li>
+  <li>Corn,
+    <a href="#Page_100">100</a></li>
+  <li>Crisco Milk,
+    <a href="#Page_101">101</a></li>
+  <li>Fruit, Yorkshire,
+    <a href="#Page_114">114</a></li>
+  <li>Gluten,
+    <a href="#Page_104">104</a></li>
+  <li>Graham,
+    <a href="#Page_102">102</a></li>
+  <li>Health,
+    <a href="#Page_105">105</a></li>
+  <li>Hominy,
+    <a href="#Page_105">105</a></li>
+  <li>Nut, Steamed,
+    <a href="#Page_112">112</a></li>
+  <li>Raisin and Buttermilk,
+    <a href="#Page_109">109</a></li>
+  <li>Raisin and Nut,
+    <a href="#Page_221">221</a></li>
+  <li>Rolled Oats,
+    <a href="#Page_109">109</a></li>
+  <li>Rye, Swedish,
+    <a href="#Page_113">113</a></li>
+  <li>Savarin,
+    <a href="#Page_110">110</a></li>
+  <li>Southern Spoon,
+    <a href="#Page_112">112</a></li>
+  <li>Water,
+    <a href="#Page_114">114</a></li>
+  <li>Wheat, Entire,
+    <a href="#Page_102">102</a></li>
+</ul>
+</div>
+
+<p class="center"><b>Biscuits, Rolls, Etc.</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Baking Powder Biscuit,
+    <a href="#Page_97">97</a></li>
+  <li>Buttermilk Biscuit,
+    <a href="#Page_98">98</a></li>
+  <li>Citron Buns,
+    <a href="#Page_99">99</a></li>
+  <li>Cornmeal Rolls,
+    <a href="#Page_100">100</a></li>
+  <li>Crisco Batter Cakes,
+    <a href="#Page_101">101</a></li>
+  <li>Dessert Biscuit,
+    <a href="#Page_101">101</a></li>
+  <li>Fruit Rolls,
+    <a href="#Page_104">104</a></li>
+  <li>Hot Cross Buns,
+    <a href="#Page_106">106</a></li>
+  <li>Lunch Rolls,
+    <a href="#Page_107">107</a></li>
+  <li>Maryland Beaten Biscuits,
+    <a href="#Page_107">107</a></li>
+  <li>Scones, Cream,
+    <a href="#Page_100">100</a></li>
+  <li>Scones, Oven,
+    <a href="#Page_108">108</a></li>
+  <li>Soda Beaten Biscuit,
+    <a href="#Page_111">111</a></li>
+  <li>Sour Milk Biscuit,
+    <a href="#Page_111">111</a></li>
+  <li>Twin Biscuit,
+    <a href="#Page_113">113</a></li>
+</ul>
+</div>
+
+<p class="center"><b>Muffins, Etc.</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Bran Gems,
+    <a href="#Page_98">98</a></li>
+  <li>Columbia Muffins,
+    <a href="#Page_100">100</a></li>
+  <li>Corn Cakes,
+    <a href="#Page_194">194</a></li>
+  <li>Ginger Gems,
+    <a href="#Page_104">104</a></li>
+  <li>Golden Corn Muffins,
+    <a href="#Page_105">105</a></li>
+  <li>Imperial Muffins,
+    <a href="#Page_106">106</a></li>
+  <li>Muffins,
+    <a href="#Page_107">107</a></li>
+  <li>Pop Overs,
+    <a href="#Page_198">198</a></li>
+  <li>Rye Muffins,
+    <a href="#Page_110">110</a></li>
+  <li>Sour Milk Tea Cakes,
+    <a href="#Page_112">112</a></li>
+</ul>
+</div>
+
+<p class="center"><b>C&emsp;&emsp;CAKES</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Almond and Citron,
+    <a href="#Page_130">130</a></li>
+  <li>Black Cake with Prune Filling,
+    <a href="#Page_119">119</a></li>
+  <li>Boiling Water,
+    <a href="#Page_120">120</a></li>
+  <li>Butterless-Milkless-Eggless,
+    <a href="#Page_120">120</a></li>
+  <li>Caramel,
+    <a href="#Page_121">121</a></li>
+  <li>Chocolate,
+    <a href="#Page_121">121</a></li>
+  <li>Chocolate, Black,
+    <a href="#Page_181">181</a></li>
+  <li>Cream Puffs,
+    <a href="#Page_123">123</a></li>
+  <li>Cream Puff Balls,
+    <a href="#Page_123">123</a></li>
+  <li>Cushion,
+    <a href="#Page_198">198</a></li>
+  <li>Devil’s Food,
+    <a href="#Page_124">124</a></li>
+  <li>Dominion Apple,
+    <a href="#Page_214">214</a></li>
+  <li>Feather,
+    <a href="#Page_210">210</a></li>
+  <li>Fig,
+    <a href="#Page_125">125</a></li>
+  <li>Flag,
+    <a href="#Page_194">194</a></li>
+  <li>Fruit Cake, Apple Sauce,
+    <a href="#Page_119">119</a></li>
+  <li>Fruit Cake, Crisco,
+    <a href="#Page_123">123</a></li>
+  <li>Fruit Cake, Southern,
+    <a href="#Page_132">132</a></li>
+  <li>Fruit Drops,
+    <a href="#Page_103">103</a></li>
+  <li>Genoa,
+    <a href="#Page_185">185</a></li>
+  <li>Gennoise,
+    <a href="#Page_125">125</a></li>
+  <li>Gingerbread,
+    <a href="#Page_125">125</a></li>
+  <li>Gingerbread, Whole Wheat,
+    <a href="#Page_132">132</a></li>
+  <li>Gold,
+    <a href="#Page_126">126</a></li>
+  <li>Golden Orange,
+    <a href="#Page_126">126</a></li>
+  <li>Hurry Up,
+    <a href="#Page_126">126</a></li>
+  <li>Jam,
+    <a href="#Page_207">207</a></li>
+  <li>Jelly Roll,
+    <a href="#Page_129">129</a></li>
+  <li>Lady Baltimore,
+    <a href="#Page_127">127</a></li>
+  <li>Layer Cake, Cocoanut,
+    <a href="#Page_122">122</a></li>
+  <li>Layer Cake, Cocoanut,
+    <a href="#Page_226">226</a></li>
+  <li>Layer Cake, Coffee,
+    <a href="#Page_122">122</a></li>
+  <li>Layer Cake, Lemon,
+    <a href="#Page_127">127</a></li>
+  <li>Lord Baltimore,
+    <a href="#Page_128">128</a></li>
+  <li>Lunch Cakes,
+    <a href="#Page_128">128</a></li>
+  <li>Marble,
+    <a href="#Page_129">129</a></li>
+  <li>Marmalade,
+    <a href="#Page_129">129</a></li>
+  <li>Mocha,
+    <a href="#Page_196">196</a></li>
+  <li>Pound,
+    <a href="#Page_120">120</a></li>
+  <li>Princess,
+    <a href="#Page_205">205</a></li>
+  <li>Queen Cakes,
+    <a href="#Page_215">215</a></li>
+  <li>Rose Leaf,
+    <a href="#Page_131">131</a></li>
+  <li>Sand,
+    <a href="#Page_127">127</a></li>
+  <li>Shortcake, Oyster,
+    <a href="#Page_57">57</a></li>
+  <li>Shortcake, Peach,
+    <a href="#Page_124">124</a></li>
+  <li>Shortcake, Red Raspberry,
+    <a href="#Page_195">195</a></li>
+  <li>Shortcake, Strawberry,
+    <a href="#Page_124">124</a></li>
+  <li>Shortbread, Scotch,
+    <a href="#Page_131">131</a></li>
+  <li>Seed Cake, Old Fashioned,
+    <a href="#Page_130">130</a></li>
+  <li>Silver Nut,
+    <a href="#Page_131">131</a></li>
+  <li>Simnel,
+    <a href="#Page_131">131</a></li>
+  <li>Sponge,
+    <a href="#Page_127">127</a></li>
+  <li>Tilden,
+    <a href="#Page_202">202</a></li>
+  <li>Walnut,
+    <a href="#Page_130">130</a></li>
+  <li>Wholesome Parkin,
+    <a href="#Page_132">132</a></li>
+</ul>
+</div>
+
+<p class="center"><b>CANDIES</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Chocolate Fudge,
+    <a href="#Page_144">144</a></li>
+  <li>Clear Almond Taffy,
+    <a href="#Page_144">144</a></li>
+  <li>Cocoanut Caramels,
+    <a href="#Page_144">144</a></li>
+  <li>Cream Candy,
+    <a href="#Page_145">145</a></li>
+  <li>Crisco Drops,
+    <a href="#Page_145">145</a></li>
+  <li>Crisco Fruit Fudge,
+    <a href="#Page_145">145</a></li>
+  <li>Everton Taffy,
+    <a href="#Page_145">145</a></li>
+  <li>Fig Fudge,
+    <a href="#Page_146">146</a></li>
+  <li>Honey Squares,
+    <a href="#Page_146">146</a></li>
+  <li>Maple Candy,
+    <a href="#Page_146">146</a></li>
+  <li>Molasses Candy,
+    <a href="#Page_146">146</a></li>
+  <li>Peanut Fudge,
+    <a href="#Page_147">147</a></li>
+</ul>
+</div>
+
+<p class="center"><b>CHEESE DISHES</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Aigrettes,
+    <a href="#Page_197">197</a></li>
+  <li>Biscuit,
+    <a href="#Page_151">151</a></li>
+  <li>Canapes,
+    <a href="#Page_161">161</a></li>
+  <li>Cheese Balls,
+    <a href="#Page_196">196</a></li>
+  <li>Croutons,
+    <a href="#Page_214">214</a></li>
+  <li>Drops,
+    <a href="#Page_194">194</a></li>
+  <li>Fondue,
+    <a href="#Page_219">219</a></li>
+  <li>Ramekins,
+    <a href="#Page_151">151</a></li>
+</ul>
+</div>
+
+<p class="center"><b>COOKIES, WAFERS, Etc.</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Almond Fingers,
+    <a href="#Page_211">211</a></li>
+  <li>Chocolate Wafers,
+    <a href="#Page_99">99</a></li>
+  <li>Chocolate Brownies,
+    <a href="#Page_99">99</a></li>
+  <li>Crisco Brownies,
+    <a href="#Page_101">101</a></li>
+  <li>Filled Cookies,
+    <a href="#Page_102">102</a></li>
+  <li>Fruit Cookies,
+    <a href="#Page_103">103</a></li>
+  <li>Ginger Crisps,
+    <a href="#Page_203">203</a></li>
+  <li>Ginger Snaps,
+    <a href="#Page_104">104</a></li>
+  <li>Jumbles,
+    <a href="#Page_97">97</a></li>
+  <li>Lemon Wafers,
+    <a href="#Page_106">106</a></li>
+  <li>Maple Cookies,
+    <a href="#Page_107">107</a></li>
+  <li>Oatmeal Cookies,
+    <a href="#Page_108">108</a></li>
+  <li>Rose Leaves,
+    <a href="#Page_110">110</a></li>
+  <li>Shortbread,
+    <a href="#Page_111">111</a></li>
+  <li>Spice Cookies,
+    <a href="#Page_112">112</a></li>
+  <li>White Cookies,
+    <a href="#Page_114">114</a></li>
+</ul>
+</div>
+
+<p class="center"><b>CROQUETTES</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Bean,
+    <a href="#Page_178">178</a></li>
+  <li>Beef,
+    <a href="#Page_193">193</a></li>
+  <li>Chicken,
+    <a href="#Page_195">195</a></li>
+  <li>Chestnut Boulettes,
+    <a href="#Page_231">231</a></li>
+  <li>Egg,
+    <a href="#Page_141">141</a></li>
+  <li>Pea,
+    <a href="#Page_227">227</a></li>
+  <li>Pear,
+    <a href="#Page_227">227</a></li>
+  <li>Potato,
+    <a href="#Page_152">152</a></li>
+  <li>Potato and Nut,
+    <a href="#Page_136">136</a></li>
+  <li>Salmon,
+    <a href="#Page_155">155</a></li>
+  <li>Tomato,
+    <a href="#Page_228">228</a></li>
+</ul>
+</div>
+
+<p class="center"><b>D&emsp;DOUGHNUTS</b></p>
+
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Honey,
+    <a href="#Page_105">105</a></li>
+  <li>Nut,
+    <a href="#Page_108">108</a></li>
+  <li>Raised,
+    <a href="#Page_109">109</a></li>
+  <li>Rich,
+    <a href="#Page_109">109</a></li>
+</ul>
+</div>
+
+<p class="center"><b>E&emsp;&emsp;EGGS</b></p>
+
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Caramel Custard,
+    <a href="#Page_178">178</a></li>
+  <li>Creole,
+    <a href="#Page_140">140</a></li>
+  <li>Curried,
+    <a href="#Page_140">140</a></li>
+  <li>Cutlets,
+    <a href="#Page_165">165</a></li>
+  <li>Croquettes,
+    <a href="#Page_141">141</a></li>
+  <li>Eggs with Cucumbers,
+    <a href="#Page_141">141</a></li>
+  <li>Eggs with Tomatoes,
+    <a href="#Page_141">141</a></li>
+  <li>Egg Sandwiches, Fried,
+    <a href="#Page_85">85</a></li>
+  <li>Savory,
+    <a href="#Page_142">142</a></li>
+</ul>
+</div>
+
+<p class="center"><b>Omelets</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Apricot,
+    <a href="#Page_200">200</a></li>
+  <li>Baked,
+    <a href="#Page_140">140</a></li>
+  <li>Friar’s,
+    <a href="#Page_159">159</a></li>
+  <li>Kidney,
+    <a href="#Page_63">63</a></li>
+  <li>Spanish,
+    <a href="#Page_183">183</a></li>
+</ul>
+</div>
+
+<p class="center"><b>F&emsp;&emsp;FISH, Etc.</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Blue, Baked,
+    <a href="#Page_194">194</a></li>
+  <li>Cassolettes of Fish,
+    <a href="#Page_53">53</a></li>
+  <li>Clams, Scalloped,
+    <a href="#Page_183">183</a></li>
+  <li>Clams, Steamed,
+    <a href="#Page_225">225</a></li>
+  <li>Codfish Balls,
+    <a href="#Page_152">152</a></li>
+  <li>Cod, Boiled,
+    <a href="#Page_169">169</a></li>
+  <li>Cod, Curried,
+    <a href="#Page_54">54</a></li>
+  <li>Cod, Steamed,
+    <a href="#Page_218">218</a></li>
+  <li>Crabs, Dressed,
+    <a href="#Page_53">53</a></li>
+  <li>Fish, Fried,
+    <a href="#Page_56">56</a></li>
+  <li>Fish, Fried,
+    <a href="#Page_198">198</a></li>
+  <li>Fish Pudding,
+    <a href="#Page_55">55</a></li>
+  <li>Flounder, a la Creme,
+    <a href="#Page_54">54</a></li>
+  <li>Flounder, a la Turque,
+    <a href="#Page_55">55</a></li>
+  <li>Gateau of Fish,
+    <a href="#Page_56">56</a></li>
+  <li>Halibut, Baked,
+    <a href="#Page_52">52</a></li>
+  <li>Halibut, Grilled with Parmesan,
+    <a href="#Page_214">214</a></li>
+  <li>Halibut, a la Poulette,
+    <a href="#Page_166">166</a></li>
+  <li>Halibut Ramekins,
+    <a href="#Page_192">192</a></li>
+  <li>Halibut Turbans,
+    <a href="#Page_154">154</a></li>
+  <li>Lobster, Broiled,
+    <a href="#Page_171">171</a></li>
+  <li>Lobster, Fried with Horseradish Sauce,
+    <a href="#Page_56">56</a></li>
+  <li>Lobster Newburg,
+    <a href="#Page_175">175</a></li>
+  <li>Mackerel, Broiled Spanish,
+    <a href="#Page_167">167</a></li>
+  <li>Mackerel, a la Claudine,
+    <a href="#Page_175">175</a></li>
+  <li>Mackerel, Cold Vinaigrette,
+    <a href="#Page_184">184</a></li>
+  <li>Oysters, Fried,
+    <a href="#Page_171">171</a></li>
+  <li>Oyster Shortcake,
+    <a href="#Page_57">57</a></li>
+  <li>Salmon, Baked with Colbert Sauce,
+    <a href="#Page_52">52</a></li>
+  <li>Salmon, Boiled,
+    <a href="#Page_167">167</a></li>
+  <li>Salmon Croquettes,
+    <a href="#Page_155">155</a></li>
+  <li>Salmon Mold,
+    <a href="#Page_57">57</a></li>
+  <li>Salmon, Planked,
+    <a href="#Page_189">189</a></li>
+  <li>Sardine Canapes,
+    <a href="#Page_167">167</a></li>
+  <li>Shad, Baked,
+    <a href="#Page_53">53</a></li>
+  <li>Shad, Planked,
+    <a href="#Page_170">170</a></li>
+  <li>Scallops,
+    <a href="#Page_228">228</a></li>
+  <li>Scallops, Baked in Shells,
+    <a href="#Page_220">220</a></li>
+  <li>Smelts, Broiled,
+    <a href="#Page_214">214</a></li>
+  <li>Smelts, Fried,
+    <a href="#Page_222">222</a></li>
+  <li>Smelts, Planked,
+    <a href="#Page_207">207</a></li>
+  <li>Terrapin, a la Maryland,
+    <a href="#Page_230">230</a></li>
+  <li>Trout, Baked,
+    <a href="#Page_190">190</a></li>
+</ul>
+</div>
+
+<p class="center"><b>FRITTERS, GRIDDLE CAKES, Etc.</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Apple Fritters,
+    <a href="#Page_78">78</a></li>
+  <li>Apricot Fritters,
+    <a href="#Page_172">172</a></li>
+  <li>Anchovy Fritters,
+    <a href="#Page_157">157</a></li>
+  <li>Carrot Fritters,
+    <a href="#Page_175">175</a></li>
+  <li>Corn Fritters,
+    <a href="#Page_68">68</a></li>
+  <li>Crisco Battercakes,
+    <a href="#Page_101">101</a></li>
+  <li>French Pancake,
+    <a href="#Page_199">199</a></li>
+  <li>Fried Cornmeal Nut Cakes,
+    <a href="#Page_102">102</a></li>
+  <li>Fried Cakes with Apple Sauce,
+    <a href="#Page_103">103</a></li>
+  <li>Fruit Pancake,
+    <a href="#Page_195">195</a></li>
+  <li>Italian Fritters,
+    <a href="#Page_222">222</a></li>
+  <li>Salsify Fritters,
+    <a href="#Page_160">160</a></li>
+  <li>Sour Milk Griddle Cakes,
+    <a href="#Page_111">111</a></li>
+  <li>Strawberry Fritters,
+    <a href="#Page_187">187</a></li>
+  <li>Waffles,
+    <a href="#Page_113">113</a></li>
+</ul>
+</div>
+
+<p class="center"><b>FRUITS</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Apples with Red Currant Jelly,
+    <a href="#Page_224">224</a></li>
+  <li>Apple Sauce,
+    <a href="#Page_225">225</a></li>
+  <li>Baked Apples,
+    <a href="#Page_229">229</a></li>
+  <li>Baked Bananas,
+    <a href="#Page_181">181</a></li>
+  <li>Devilled Bananas,
+    <a href="#Page_134">134</a></li>
+</ul>
+</div>
+
+<p class="center"><b>M&emsp;&emsp;MEATS</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Beef, a la Mode,
+    <a href="#Page_191">191</a></li>
+  <li>Beef, Braised Fillet,
+    <a href="#Page_158">158</a></li>
+  <li>Beef Croquettes,
+    <a href="#Page_193">193</a></li>
+  <li>Beef Collope,
+    <a href="#Page_59">59</a></li>
+  <li>Beef, Chipped in Cream,
+    <a href="#Page_183">183</a></li>
+  <li>Beef, Fillet,
+    <a href="#Page_205">205</a></li>
+  <li>Beef Loaf,
+    <a href="#Page_151">151</a></li>
+  <li>Beef Loaf,
+    <a href="#Page_186">186</a></li>
+  <li>Beef Olives,
+    <a href="#Page_200">200</a></li>
+  <li>Beef Steak Pudding,
+    <a href="#Page_205">205</a></li>
+  <li>Beef Steak and Kidney Pie,
+    <a href="#Page_151">151</a></li>
+  <li>Beef Tournedos with Olives,
+    <a href="#Page_191">191</a></li>
+  <li>Bobotee,
+    <a href="#Page_182">182</a></li>
+  <li>Brains, Baked,
+    <a href="#Page_189">189</a></li>
+  <li>Calf’s Head Vinaigrette,
+    <a href="#Page_161">161</a></li>
+  <li>Chops, Breaded,
+    <a href="#Page_166">166</a></li>
+  <li>Ham, Baked,
+    <a href="#Page_209">209</a></li>
+  <li>Hearts, Baked Stuffed,
+    <a href="#Page_164">164</a></li>
+  <li>Indian Dry Curry,
+    <a href="#Page_213">213</a></li>
+  <li>Kidneys, Broiled with Green Peppers,
+    <a href="#Page_162">162</a></li>
+  <li>Kidney Omelet,
+    <a href="#Page_63">63</a></li>
+  <li>Lamb, Casserole,
+    <a href="#Page_218">218</a></li>
+  <li>Lamb Chops, Broiled,
+    <a href="#Page_168">168</a></li>
+  <li>Lamb Chops, Stuffed,
+    <a href="#Page_221">221</a></li>
+  <li>Lamb, Crown, with Peas,
+    <a href="#Page_180">180</a></li>
+  <li>Lamb, Fricassee with Dumplings,
+    <a href="#Page_197">197</a></li>
+  <li>Lamb, Leg, Boiled Stuffed,
+    <a href="#Page_186">186</a></li>
+  <li>Lamb, Salmi,
+    <a href="#Page_189">189</a></li>
+  <li>Lamb, Spring, Steak, a la Minute,
+    <a href="#Page_173">173</a></li>
+  <li>Lamb, Tournedos,
+    <a href="#Page_198">198</a></li>
+  <li>Liver, Baked and Bacon,
+    <a href="#Page_201">201</a></li>
+  <li>Liver, Stewed with Mushrooms,
+    <a href="#Page_206">206</a></li>
+  <li>Mutton, Braised Loin,
+    <a href="#Page_60">60</a></li>
+  <li>Mutton, Braised with Mushrooms,
+    <a href="#Page_157">157</a></li>
+  <li>Mutton, Boiled,
+    <a href="#Page_204">204</a></li>
+  <li>Mutton Cutlets,
+    <a href="#Page_152">152</a></li>
+  <li>Mutton, a la Soubise,
+    <a href="#Page_168">168</a></li>
+  <li>Meat Cakes,
+    <a href="#Page_63">63</a></li>
+  <li>Ox Tongue, Braised,
+    <a href="#Page_176">176</a></li>
+  <li>Ox Tongue, Curried,
+    <a href="#Page_61">61</a></li>
+  <li>Roast, with Spaghetti,
+    <a href="#Page_64">64</a></li>
+  <li>Roast, Pot, with Tomato,
+    <a href="#Page_181">181</a></li>
+  <li>Shepherd’s Pie,
+    <a href="#Page_210">210</a></li>
+  <li>Steak, Beef, Baked,
+    <a href="#Page_224">224</a></li>
+  <li>Steak, Flank, Stuffed,
+    <a href="#Page_200">200</a></li>
+  <li>Steak, Porterhouse,
+    <a href="#Page_208">208</a></li>
+  <li>Steak, Round with Macaroni,
+    <a href="#Page_63">63</a></li>
+  <li>Steak, Swiss,
+    <a href="#Page_199">199</a></li>
+  <li>Steak, Sirloin with Fried Apples,
+    <a href="#Page_65">65</a></li>
+  <li>Stew, Irish,
+    <a href="#Page_156">156</a></li>
+  <li>Sweet Breads,
+    <a href="#Page_183">183</a></li>
+  <li>Sweet Breads, Fried,
+    <a href="#Page_62">62</a></li>
+  <li>Sweet Breads with Mushroom Puree,
+    <a href="#Page_173">173</a></li>
+  <li>Tripe, Baked,
+    <a href="#Page_229">229</a></li>
+  <li>Tripe, Fricasseed,
+    <a href="#Page_197">197</a></li>
+  <li>Toad in the Hole,
+    <a href="#Page_163">163</a></li>
+  <li>Veal, Blanquette,
+    <a href="#Page_197">197</a></li>
+  <li>Veal, Braised Fillet,
+    <a href="#Page_169">169</a></li>
+  <li>Veal Chops,
+    <a href="#Page_196">196</a></li>
+  <li>Veal Cutlets, Breaded,
+    <a href="#Page_193">193</a></li>
+  <li>Veal Goulash,
+    <a href="#Page_159">159</a></li>
+  <li>Veal Haricot,
+    <a href="#Page_216">216</a></li>
+  <li>Veal and Ham Pie,
+    <a href="#Page_165">165</a></li>
+  <li>Veal Loaf,
+    <a href="#Page_180">180</a></li>
+  <li>Veal Pot Pie,
+    <a href="#Page_172">172</a></li>
+  <li>Venison, Cutlets,
+    <a href="#Page_220">220</a></li>
+  <li>Venison, Spiced,
+    <a href="#Page_224">224</a></li>
+</ul>
+</div>
+
+<p class="center"><b>Chicken</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Casserole,
+    <a href="#Page_60">60</a></li>
+  <li>Country Club,
+    <a href="#Page_201">201</a></li>
+  <li>Croquettes,
+    <a href="#Page_195">195</a></li>
+  <li>Curried,
+    <a href="#Page_192">192</a></li>
+  <li>Fried,
+    <a href="#Page_61">61</a></li>
+  <li>Fried, Mexican Style,
+    <a href="#Page_62">62</a></li>
+  <li>Fried, Swiss Style,
+    <a href="#Page_213">213</a></li>
+  <li>Fricassee, Brown,
+    <a href="#Page_153">153</a></li>
+  <li>Grilled,
+    <a href="#Page_178">178</a></li>
+  <li>Hot Pot,
+    <a href="#Page_226">226</a></li>
+  <li>Impanada,
+    <a href="#Page_208">208</a></li>
+  <li>A la King,
+    <a href="#Page_178">178</a></li>
+  <li>Pie,
+    <a href="#Page_171">171</a></li>
+  <li>Planked,
+    <a href="#Page_158">158</a></li>
+  <li>Planked,
+    <a href="#Page_199">199</a></li>
+  <li>Roast Stuffed,
+    <a href="#Page_150">150</a></li>
+  <li>Stewed,
+    <a href="#Page_175">175</a></li>
+  <li>Stewed with Olives,
+    <a href="#Page_168">168</a></li>
+  <li>Souffle,
+    <a href="#Page_163">163</a></li>
+  <li>Supreme,
+    <a href="#Page_160">160</a></li>
+  <li>A la Tartare,
+    <a href="#Page_60">60</a></li>
+</ul>
+</div>
+
+<p class="center"><b>Other Fowls</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Duck, Braised with Turnips,
+    <a href="#Page_217">217</a></li>
+  <li>Duckling, Roast,
+    <a href="#Page_187">187</a></li>
+  <li>Fowl, Roast with Chestnuts and Mushrooms,
+    <a href="#Page_202">202</a></li>
+  <li>Fowl, Pilau,
+    <a href="#Page_211">211</a></li>
+  <li>Guinea Hen, Roasted,
+    <a href="#Page_168">168</a></li>
+  <li>Guinea, Roast Chicken,
+    <a href="#Page_218">218</a></li>
+  <li>Pigeons, Fried,
+    <a href="#Page_169">169</a></li>
+  <li>Squab, Stewed,
+    <a href="#Page_208">208</a></li>
+  <li>Turkey, Roast,
+    <a href="#Page_64">64</a></li>
+</ul>
+</div>
+
+<p class="center"><b>Hare and Rabbit</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Belgian en Casserole,
+    <a href="#Page_230">230</a></li>
+  <li>Jugged,
+    <a href="#Page_149">149</a></li>
+  <li>A la Marengo,
+    <a href="#Page_217">217</a></li>
+  <li>Roast,
+    <a href="#Page_152">152</a></li>
+  <li>Stewed,
+    <a href="#Page_221">221</a></li>
+</ul>
+</div>
+
+<p class="center"><b>P&emsp;&emsp;PASTRIES</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Cornstarch Pastry,
+    <a href="#Page_90">90</a></li>
+  <li>Crisco, Plain,
+    <a href="#Page_90">90</a></li>
+  <li>Crisco, New,
+    <a href="#Page_90">90</a></li>
+  <li>Flake No. 1,
+    <a href="#Page_91">91</a></li>
+  <li>Flake No. 2,
+    <a href="#Page_92">92</a></li>
+  <li>Dominion,
+    <a href="#Page_93">93</a></li>
+  <li>Hot Water,
+    <a href="#Page_93">93</a></li>
+  <li>Puff,
+    <a href="#Page_92">92</a></li>
+  <li>Puff, Rough,
+    <a href="#Page_93">93</a></li>
+  <li>Sugar for Tartlets,
+    <a href="#Page_94">94</a></li>
+  <li>Tip Top,
+    <a href="#Page_90">90</a></li>
+</ul>
+</div>
+
+<p class="center"><b>Cobblers and Dumplings</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Apple Dumplings,
+    <a href="#Page_78">78</a></li>
+  <li>Fig and Apple Cobbler,
+    <a href="#Page_226">226</a></li>
+  <li>Peach Cobbler,
+    <a href="#Page_204">204</a></li>
+</ul>
+</div>
+
+<p class="center"><b>Pies</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Almond Layer,
+    <a href="#Page_91">91</a></li>
+  <li>Apple,
+    <a href="#Page_166">166</a></li>
+  <li>Apple,
+    <a href="#Page_215">215</a></li>
+  <li>Beef Steak and Kidney,
+    <a href="#Page_151">151</a></li>
+  <li>Blueberry,
+    <a href="#Page_200">200</a></li>
+  <li>Butterscotch,
+    <a href="#Page_94">94</a></li>
+  <li>Cherry,
+    <a href="#Page_188">188</a></li>
+  <li>Chicken,
+    <a href="#Page_171">171</a></li>
+  <li>Chocolate Cream,
+    <a href="#Page_218">218</a></li>
+  <li>Cocoanut,
+    <a href="#Page_227">227</a></li>
+  <li>Cream,
+    <a href="#Page_181">181</a></li>
+  <li>Double,
+    <a href="#Page_91">91</a></li>
+  <li>Mince,
+    <a href="#Page_225">225</a></li>
+  <li>Orange,
+    <a href="#Page_212">212</a></li>
+  <li>Pumpkin,
+    <a href="#Page_223">223</a></li>
+  <li>Rhubarb Custard,
+    <a href="#Page_94">94</a></li>
+  <li>Shepherd’s,
+    <a href="#Page_210">210</a></li>
+  <li>Squash,
+    <a href="#Page_224">224</a></li>
+  <li>Veal and Ham,
+    <a href="#Page_165">165</a></li>
+  <li>Veal Pot,
+    <a href="#Page_172">172</a></li>
+  <li>Washington,
+    <a href="#Page_162">162</a></li>
+</ul>
+</div>
+
+<p class="center"><b>Tarts, Etc.</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Apple,
+    <a href="#Page_160">160</a></li>
+  <li>Apricot,
+    <a href="#Page_95">95</a></li>
+  <li>Bakewell,
+    <a href="#Page_95">95</a></li>
+  <li>Bartemian,
+    <a href="#Page_95">95</a></li>
+  <li>Chestnut,
+    <a href="#Page_217">217</a></li>
+  <li>Currant,
+    <a href="#Page_94">94</a></li>
+  <li>Fruit,
+    <a href="#Page_182">182</a></li>
+  <li>Dominion,
+    <a href="#Page_135">135</a></li>
+  <li>Lemon and Apple,
+    <a href="#Page_226">226</a></li>
+  <li>Maids of Honor,
+    <a href="#Page_190">190</a></li>
+  <li>Pastry Fingers,
+    <a href="#Page_230">230</a></li>
+  <li>Peach Delights,
+    <a href="#Page_82">82</a></li>
+  <li>Puffs, Orange,
+    <a href="#Page_213">213</a></li>
+  <li>Puffs, Raisin,
+    <a href="#Page_227">227</a></li>
+  <li>Roly Poly, Cherry,
+    <a href="#Page_189">189</a></li>
+  <li>Roly Poly, Raisin,
+    <a href="#Page_227">227</a></li>
+  <li>Rhubarb Fanchonettes,
+    <a href="#Page_192">192</a></li>
+  <li>Windsor,
+    <a href="#Page_201">201</a></li>
+</ul>
+</div>
+
+<p class="center"><b>PUDDINGS</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Almond,
+    <a href="#Page_192">192</a></li>
+  <li>Almond and Apple,
+    <a href="#Page_221">221</a></li>
+  <li>Amber,
+    <a href="#Page_210">210</a></li>
+  <li>Apple, Charlotte,
+    <a href="#Page_212">212</a></li>
+  <li>Apricot,
+    <a href="#Page_196">196</a></li>
+  <li>Baba with Syrup,
+    <a href="#Page_222">222</a></li>
+  <li>Baked Indian,
+    <a href="#Page_220">220</a></li>
+  <li>Beef Steak,
+    <a href="#Page_205">205</a></li>
+  <li>Black Cap,
+    <a href="#Page_216">216</a></li>
+  <li>Boston,
+    <a href="#Page_230">230</a></li>
+  <li>Bird’s Nest,
+    <a href="#Page_165">165</a></li>
+  <li>Bread,
+    <a href="#Page_226">226</a></li>
+  <li>Bread, with Cherries,
+    <a href="#Page_210">210</a></li>
+  <li>Cabinet,
+    <a href="#Page_156">156</a></li>
+  <li>Canned Corn,
+    <a href="#Page_179">179</a></li>
+  <li>Caramel Bread,
+    <a href="#Page_79">79</a></li>
+  <li>Caramel Rice,
+    <a href="#Page_79">79</a></li>
+  <li>Carrot,
+    <a href="#Page_79">79</a></li>
+  <li>Cherry Blanc-Mange,
+    <a href="#Page_199">199</a></li>
+  <li>Chestnut Dainty,
+    <a href="#Page_217">217</a></li>
+  <li>Chocolate,
+    <a href="#Page_202">202</a></li>
+  <li>Chocolate Bread,
+    <a href="#Page_188">188</a></li>
+  <li>Chocolate Jelly,
+    <a href="#Page_80">80</a></li>
+  <li>Chocolate with Macaroons,
+    <a href="#Page_209">209</a></li>
+  <li>Coburg,
+    <a href="#Page_159">159</a></li>
+  <li>Cocoanut,
+    <a href="#Page_219">219</a></li>
+  <li>Conservative,
+    <a href="#Page_211">211</a></li>
+  <li>Cottage,
+    <a href="#Page_80">80</a></li>
+  <li>Countess,
+    <a href="#Page_204">204</a></li>
+  <li>Cranberry,
+    <a href="#Page_221">221</a></li>
+  <li>Cup,
+    <a href="#Page_192">192</a></li>
+  <li>Date,
+    <a href="#Page_222">222</a></li>
+  <li>Eve’s,
+    <a href="#Page_229">229</a></li>
+  <li>Farina,
+    <a href="#Page_225">225</a></li>
+  <li>Fish,
+    <a href="#Page_55">55</a></li>
+  <li>Golden,
+    <a href="#Page_219">219</a></li>
+  <li>Graham,
+    <a href="#Page_223">223</a></li>
+  <li>Graham, Steamed,
+    <a href="#Page_166">166</a></li>
+  <li>St Leonard’s,
+    <a href="#Page_204">204</a></li>
+  <li>Macaroon,
+    <a href="#Page_201">201</a></li>
+  <li>Macaroni, Baked,
+    <a href="#Page_223">223</a></li>
+  <li>Molasses Sponge,
+    <a href="#Page_81">81</a></li>
+  <li>Monica,
+    <a href="#Page_81">81</a></li>
+  <li>Noodle,
+    <a href="#Page_81">81</a></li>
+  <li>Nut,
+    <a href="#Page_211">211</a></li>
+  <li>Peach,
+    <a href="#Page_199">199</a></li>
+  <li>Pineapple,
+    <a href="#Page_82">82</a></li>
+  <li>Plum, English,
+    <a href="#Page_229">229</a></li>
+  <li>Plum, Mrs. Vaughn’s,
+    <a href="#Page_82">82</a></li>
+  <li>Raisin,
+    <a href="#Page_163">163</a></li>
+  <li>Raisin Batter,
+    <a href="#Page_213">213</a></li>
+  <li>Raspberry Batter,
+    <a href="#Page_191">191</a></li>
+  <li>Rhubarb,
+    <a href="#Page_137">137</a></li>
+  <li>Rhubarb, Baked,
+    <a href="#Page_78">78</a></li>
+  <li>Rice,
+    <a href="#Page_83">83</a></li>
+  <li>Rice, Ground,
+    <a href="#Page_193">193</a></li>
+  <li>Snow Balls,
+    <a href="#Page_197">197</a></li>
+  <li>Snow Balls, Fruit,
+    <a href="#Page_158">158</a></li>
+  <li>Snow Pudding, with Custard,
+    <a href="#Page_206">206</a></li>
+  <li>Sultana,
+    <a href="#Page_228">228</a></li>
+  <li>Swiss,
+    <a href="#Page_177">177</a></li>
+  <li>Walnut,
+    <a href="#Page_83">83</a></li>
+  <li>Woodford,
+    <a href="#Page_83">83</a></li>
+</ul>
+</div>
+
+<p class="center"><b>Souffles</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Brown Bread,
+    <a href="#Page_219">219</a></li>
+  <li>Cherry,
+    <a href="#Page_195">195</a></li>
+  <li>Cornstarch,
+    <a href="#Page_228">228</a></li>
+  <li>Date,
+    <a href="#Page_158">158</a></li>
+  <li>Pineapple,
+    <a href="#Page_223">223</a></li>
+  <li>Rice,
+    <a href="#Page_172">172</a></li>
+  <li>Snow,
+    <a href="#Page_193">193</a></li>
+  <li>Squash,
+    <a href="#Page_201">201</a></li>
+  <li>Vegetable,
+    <a href="#Page_136">136</a></li>
+  <li>Vegetable,
+    <a href="#Page_212">212</a></li>
+</ul>
+</div>
+
+<p class="center"><b>S&emsp;&emsp;SALADS</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Apple, Celery and Nut,
+    <a href="#Page_74">74</a></li>
+  <li>Asparagus,
+    <a href="#Page_74">74</a></li>
+  <li>Cabbage,
+    <a href="#Page_163">163</a></li>
+  <li>Carrot,
+    <a href="#Page_186">186</a></li>
+  <li>Celery and Almond,
+    <a href="#Page_74">74</a></li>
+  <li>Cheese,
+    <a href="#Page_206">206</a></li>
+  <li>Cream Cheese and Pimiento,
+    <a href="#Page_154">154</a></li>
+  <li>Daisy,
+    <a href="#Page_179">179</a></li>
+  <li>Fruit,
+    <a href="#Page_75">75</a></li>
+  <li>Grapefruit,
+    <a href="#Page_155">155</a></li>
+  <li>Hungarian,
+    <a href="#Page_187">187</a></li>
+  <li>Orange,
+    <a href="#Page_150">150</a></li>
+  <li>Orange and Tomato,
+    <a href="#Page_75">75</a></li>
+  <li>Pear and Pimiento,
+    <a href="#Page_189">189</a></li>
+  <li>Potato and Nut,
+    <a href="#Page_75">75</a></li>
+  <li>Potato and Pimiento,
+    <a href="#Page_76">76</a></li>
+  <li>Shrimp,
+    <a href="#Page_76">76</a></li>
+  <li>Waldorf,
+    <a href="#Page_159">159</a></li>
+  <li>Watercress,
+    <a href="#Page_190">190</a></li>
+</ul>
+</div>
+
+<p class="center"><b>SANDWICHES</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Egg and Anchovy,
+    <a href="#Page_85">85</a></li>
+  <li>Fried Egg,
+    <a href="#Page_85">85</a></li>
+  <li>Hot Cheese,
+    <a href="#Page_211">211</a></li>
+  <li>Hudson,
+    <a href="#Page_86">86</a></li>
+  <li>Pimiento Cheese,
+    <a href="#Page_86">86</a></li>
+  <li>Rice,
+    <a href="#Page_86">86</a></li>
+  <li>Sardine,
+    <a href="#Page_87">87</a></li>
+  <li>Tomato,
+    <a href="#Page_87">87</a></li>
+  <li>Tomato and Horseradish,
+    <a href="#Page_87">87</a></li>
+</ul>
+</div>
+
+<p class="center"><b>SOUPS, Etc.</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Artichoke,
+    <a href="#Page_157">157</a></li>
+  <li>Asparagus,
+    <a href="#Page_47">47</a></li>
+  <li>Bean, Black,
+    <a href="#Page_149">149</a></li>
+  <li>Bonne Femme,
+    <a href="#Page_228">228</a></li>
+  <li>Cauliflower,
+    <a href="#Page_206">206</a></li>
+  <li>Cheese,
+    <a href="#Page_48">48</a></li>
+  <li>Chestnut,
+    <a href="#Page_207">207</a></li>
+  <li>Crab,
+    <a href="#Page_187">187</a></li>
+  <li>Fish,
+    <a href="#Page_48">48</a></li>
+  <li>Giblet,
+    <a href="#Page_216">216</a></li>
+  <li>Hollandaise,
+    <a href="#Page_174">174</a></li>
+  <li>Hotch Potch,
+    <a href="#Page_180">180</a></li>
+  <li>Kidney,
+    <a href="#Page_176">176</a></li>
+  <li>Lentil,
+    <a href="#Page_49">49</a></li>
+  <li>Mulligatawney,
+    <a href="#Page_161">161</a></li>
+  <li>Oxtail,
+    <a href="#Page_164">164</a></li>
+  <li>Okra,
+    <a href="#Page_216">216</a></li>
+  <li>Pepper Pot,
+    <a href="#Page_179">179</a></li>
+  <li>Pilau a la Turque,
+    <a href="#Page_198">198</a></li>
+  <li>Potato,
+    <a href="#Page_175">175</a></li>
+  <li>Princess,
+    <a href="#Page_168">168</a></li>
+  <li>Red Pottage,
+    <a href="#Page_173">173</a></li>
+  <li>Rice (Thick),
+    <a href="#Page_50">50</a></li>
+  <li>Scotch Broth,
+    <a href="#Page_164">164</a></li>
+  <li>Spring,
+    <a href="#Page_182">182</a></li>
+  <li>Turnip,
+    <a href="#Page_185">185</a></li>
+  <li>Turtle, Mock,
+    <a href="#Page_176">176</a></li>
+  <li>Verte,
+    <a href="#Page_50">50</a></li>
+  <li>White,
+    <a href="#Page_172">172</a></li>
+</ul>
+</div>
+
+<p class="center"><b>Bisque</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Clam,
+    <a href="#Page_167">167</a></li>
+  <li>Lobster,
+    <a href="#Page_49">49</a></li>
+  <li>Lobster,
+    <a href="#Page_150">150</a></li>
+  <li>Oyster,
+    <a href="#Page_209">209</a></li>
+</ul>
+</div>
+
+<p class="center"><b>Chowder</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Clam,
+    <a href="#Page_206">206</a></li>
+  <li>Corn,
+    <a href="#Page_173">173</a></li>
+  <li>Fish,
+    <a href="#Page_185">185</a></li>
+</ul>
+</div>
+
+<p class="center"><b>Cream Soups</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Corn, a la Creole,
+    <a href="#Page_213">213</a></li>
+  <li>Cucumber,
+    <a href="#Page_190">190</a></li>
+  <li>Lettuce,
+    <a href="#Page_154">154</a></li>
+  <li>Tomato,
+    <a href="#Page_48">48</a></li>
+</ul>
+</div>
+
+<p class="center"><b>Puree</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Indienne,
+    <a href="#Page_185">185</a></li>
+  <li>Norfolk,
+    <a href="#Page_49">49</a></li>
+  <li>Peanut,
+    <a href="#Page_214">214</a></li>
+  <li>Tapioca,
+    <a href="#Page_165">165</a></li>
+</ul>
+</div>
+
+<p class="center"><b>VEGETABLES</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Artichokes,
+    <a href="#Page_215">215</a></li>
+  <li>Artichokes, Jerusalem,
+    <a href="#Page_69">69</a></li>
+  <li>Asparagus Loaf,
+    <a href="#Page_177">177</a></li>
+  <li>Asparagus, Italian Style,
+    <a href="#Page_209">209</a></li>
+  <li>Asparagus, Plain,
+    <a href="#Page_187">187</a></li>
+  <li>Beans,
+    <a href="#Page_190">190</a></li>
+  <li>Beans, Baked,
+    <a href="#Page_200">200</a></li>
+  <li>Bean Croquettes,
+    <a href="#Page_178">178</a></li>
+  <li>Beans, Lima, Curried,
+    <a href="#Page_220">220</a></li>
+  <li>Beans, String,
+    <a href="#Page_188">188</a></li>
+  <li>Beets, Buttered,
+    <a href="#Page_208">208</a></li>
+  <li>Beets, Creamed,
+    <a href="#Page_177">177</a></li>
+  <li>Beets, New,
+    <a href="#Page_203">203</a></li>
+  <li>Beets, Stuffed,
+    <a href="#Page_71">71</a></li>
+  <li>Brussels Sprouts with Crisco,
+    <a href="#Page_67">67</a></li>
+  <li>Cabbage, a la Creme,
+    <a href="#Page_219">219</a></li>
+  <li>Cabbage, German Sour,
+    <a href="#Page_179">179</a></li>
+  <li>Cabbage, Ladies’,
+    <a href="#Page_154">154</a></li>
+  <li>Carrot Fritters,
+    <a href="#Page_175">175</a></li>
+  <li>Carrots, Glazed,
+    <a href="#Page_188">188</a></li>
+  <li>Carrots, a la Poulette,
+    <a href="#Page_203">203</a></li>
+  <li>Carrots, Viennese,
+    <a href="#Page_72">72</a></li>
+  <li>Celeriac,
+    <a href="#Page_217">217</a></li>
+  <li>Colcannon,
+    <a href="#Page_67">67</a></li>
+  <li>Corn Creole,
+    <a href="#Page_207">207</a></li>
+  <li>Corn Fritters,
+    <a href="#Page_68">68</a></li>
+  <li>Corn Okra and Tomatoes,
+    <a href="#Page_68">68</a></li>
+  <li>Cauliflower,
+    <a href="#Page_207">207</a></li>
+  <li>Cauliflower, Curried,
+    <a href="#Page_68">68</a></li>
+  <li>Cauliflower, au Gratin,
+    <a href="#Page_155">155</a></li>
+  <li>Cauliflower, Fried,
+    <a href="#Page_208">208</a></li>
+  <li>Egg Plant, en Casserole,
+    <a href="#Page_69">69</a></li>
+  <li>Eggplant, Fried,
+    <a href="#Page_205">205</a></li>
+  <li>Eggplant, Stuffed,
+    <a href="#Page_71">71</a></li>
+  <li>Eggplant, Stuffed,
+    <a href="#Page_216">216</a></li>
+  <li>Kohl Rabi, Creamed,
+    <a href="#Page_203">203</a></li>
+  <li>Lentils and Rice,
+    <a href="#Page_67">67</a></li>
+  <li>Lentils, Savory,
+    <a href="#Page_70">70</a></li>
+  <li>Lettuce, Stewed,
+    <a href="#Page_162">162</a></li>
+  <li>Mushrooms au Gratin,
+    <a href="#Page_70">70</a></li>
+  <li>Mushrooms Cooked Under Glass Bells,
+    <a href="#Page_154">154</a></li>
+  <li>Mushrooms, Grilled,
+    <a href="#Page_164">164</a></li>
+  <li>Onions, Stewed,
+    <a href="#Page_202">202</a></li>
+  <li>Onions, Stuffed,
+    <a href="#Page_207">207</a></li>
+  <li>Onions, Stuffed with Nuts,
+    <a href="#Page_184">184</a></li>
+  <li>Parsnips, Baked,
+    <a href="#Page_67">67</a></li>
+  <li>Parsley, Fried,
+    <a href="#Page_69">69</a></li>
+  <li>Peas,
+    <a href="#Page_186">186</a></li>
+  <li>Peas, Green, a la Maitre d’Hotel,
+    <a href="#Page_69">69</a></li>
+  <li>Peppers, Stuffed Green,
+    <a href="#Page_162">162</a></li>
+  <li>Potatoes, Anna,
+    <a href="#Page_184">184</a></li>
+  <li>Potatoes, Chantilly,
+    <a href="#Page_203">203</a></li>
+  <li>Potatoes, Creamed au Gratin,
+    <a href="#Page_68">68</a></li>
+  <li>Potato Croquettes,
+    <a href="#Page_152">152</a></li>
+  <li>Potatoes, Princess,
+    <a href="#Page_170">170</a></li>
+  <li>Potatoes, Franconia,
+    <a href="#Page_157">157</a></li>
+  <li>Potatoes, French Fried,
+    <a href="#Page_180">180</a></li>
+  <li>Potatoes, Grilled,
+    <a href="#Page_215">215</a></li>
+  <li>Potatoes, Hashed Brown,
+    <a href="#Page_203">203</a></li>
+  <li>Potatoes, New a la France,
+    <a href="#Page_70">70</a></li>
+  <li>Potato Pone,
+    <a href="#Page_70">70</a></li>
+  <li>Potato Puffs,
+    <a href="#Page_174">174</a></li>
+  <li>Potatoes, Savory,
+    <a href="#Page_215">215</a></li>
+  <li>Potato Souffle Canadian Style,
+    <a href="#Page_181">181</a></li>
+  <li>Potatoes, Stuffed,
+    <a href="#Page_71">71</a></li>
+  <li>Potatoes, Stuffed,
+    <a href="#Page_186">186</a></li>
+  <li>Potatoes, Sweet, Baked,
+    <a href="#Page_225">225</a></li>
+  <li>Potatoes, Sweet Candied,
+    <a href="#Page_153">153</a></li>
+  <li>Potatoes, Sweet Southern Style,
+    <a href="#Page_209">209</a></li>
+  <li>Scalloped Pumpkin and Rice,
+    <a href="#Page_216">216</a></li>
+  <li>Slaw, Cold,
+    <a href="#Page_210">210</a></li>
+  <li>Spinach, a la Creme,
+    <a href="#Page_166">166</a></li>
+  <li>Spinach, Martha,
+    <a href="#Page_184">184</a></li>
+  <li>Squash, Souffled,
+    <a href="#Page_201">201</a></li>
+  <li>Squash, Summer,
+    <a href="#Page_194">194</a></li>
+  <li>Succotash,
+    <a href="#Page_204">204</a></li>
+  <li>Tomatoes, Baked Stuffed,
+    <a href="#Page_208">208</a></li>
+  <li>Tomato Croquettes,
+    <a href="#Page_228">228</a></li>
+  <li>Tomatoes, Escalloped,
+    <a href="#Page_153">153</a></li>
+  <li>Tomatoes, Grilled,
+    <a href="#Page_174">174</a></li>
+  <li>Tomatoes, Stewed,
+    <a href="#Page_150">150</a></li>
+  <li>Turnips, Creamed,
+    <a href="#Page_170">170</a></li>
+  <li>Turnips, Mashed,
+    <a href="#Page_202">202</a></li>
+  <li>Vegetable Souffle,
+    <a href="#Page_212">212</a></li>
+</ul>
+</div>
+
+<p class="center"><b>VEGETARIAN DISHES</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Asparagus Loaf,
+    <a href="#Page_177">177</a></li>
+  <li>Bananas, Devilled,
+    <a href="#Page_134">134</a></li>
+  <li>Bean Cutlets,
+    <a href="#Page_133">133</a></li>
+  <li>Cauliflower Snow,
+    <a href="#Page_134">134</a></li>
+  <li>Craigie Toast,
+    <a href="#Page_134">134</a></li>
+  <li>Croquettes Marchette,
+    <a href="#Page_135">135</a></li>
+  <li>Duck, Mock,
+    <a href="#Page_210">210</a></li>
+  <li>Goose, Mock,
+    <a href="#Page_174">174</a></li>
+  <li>Mincemeat, Lemon,
+    <a href="#Page_134">134</a></li>
+  <li>Nut Loaf,
+    <a href="#Page_212">212</a></li>
+  <li>Nut and Macaroni Savory,
+    <a href="#Page_136">136</a></li>
+  <li>Nut Roast,
+    <a href="#Page_220">220</a></li>
+  <li>Potato and Nut Croquettes,
+    <a href="#Page_136">136</a></li>
+  <li>Potato Sausage,
+    <a href="#Page_136">136</a></li>
+  <li>Potato Sefton,
+    <a href="#Page_137">137</a></li>
+  <li>Rice a la Maigre,
+    <a href="#Page_137">137</a></li>
+  <li>Rice, Spanish,
+    <a href="#Page_137">137</a></li>
+  <li>Timbale, Molds,
+    <a href="#Page_138">138</a></li>
+  <li>Veal Roast, Mock,
+    <a href="#Page_162">162</a></li>
+  <li>Vegetable Souffle, Mixed,
+    <a href="#Page_136">136</a></li>
+  <li>Vegetable Pie,
+    <a href="#Page_138">138</a></li>
+</ul>
+</div>
+
+<p class="center"><b>MISCELLANEOUS</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Bombay Toast,
+    <a href="#Page_160">160</a></li>
+  <li>Croutes, a la Marie,
+    <a href="#Page_156">156</a></li>
+  <li>Croutes, a la Rosamonde,
+    <a href="#Page_156">156</a></li>
+  <li>Macaroni a l’Italienne,
+    <a href="#Page_182">182</a></li>
+  <li>Risotto,
+    <a href="#Page_155">155</a></li>
+</ul>
+</div>
+
+<div class="blockquot">
+
+<p class="hangingindent">“<i>Man’s most important food, fat.</i>”</p>
+
+<p class="hangingindent">“<i>Those who say—‘The old fashioned things are good enough for
+us.’</i>”</p>
+
+<p class="hangingindent">“<i>The difference between substitute and primary.</i>”</p>
+
+<p class="hangingindent">“<i>That ‘Lardy’ taste.</i>”</p>
+
+<p class="hangingindent">“<i>Fry fish, then onions, then potatoes in the same Crisco.</i>”</p>
+
+<p class="hangingindent">“<i>We all eat raw fats.</i>”</p>
+
+<p class="hangingindent">“<i>A woman can throw out more with a teaspoon than a man can
+bring home in a wagon.</i>”</p>
+
+<p class="hangingindent">“<i>Hidden flavors.</i>”</p>
+
+<p class="hangingindent">“<i>Keeping parlor and kitchen strangers.</i>”</p>
+
+<p class="hangingindent">“<i>Kosher.</i>”</p>
+
+<p class="hangingindent">“<i>Recipes tested by Domestic Scientists.</i>”</p>
+</div>
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_8">[8]</span></p>
+
+<h2 class="smaller p2"><i>INTRODUCTION</i></h2>
+</div>
+
+
+<p>The word “fat” is one of the most interesting in food chemistry. It is
+the great energy producer. John C. Olsen, A. M., Ph. D., in his book,
+“Pure Food,” states that fats furnish half the total energy obtained by
+human beings from their food. The three <i>primary</i>, solid cooking
+fats today are:</p>
+
+  <div class="figcenter">
+    <img
+    class="p1"
+    src="images/i_008a.jpg"
+     alt="">
+     <p class="p0 sm center"><i>Butter</i></p>
+   </div>
+
+  <div class="figcenter">
+    <img
+    class="p1"
+    src="images/i_008b.jpg"
+     alt="">
+     <p class="p0 sm center"><i>Lard</i></p>
+   </div>
+
+  <div class="figcenter">
+    <img
+    class="p1"
+    src="images/i_008c.jpg"
+     alt="">
+     <p class="p0 sm center"><i>Crisco</i></p>
+   </div>
+
+<p>There are numbers of substitutes for these, such as butterine,
+oleomargarine and “lard compounds.”</p>
+
+<p>The following pages contain a story of unusual interest to <i>you</i>.
+For you <i>eat</i>.</p>
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_9">[9]</span></p>
+
+<h2><i><b>The Story of Crisco</b></i></h2>
+</div>
+
+<div>
+<img class="drop-cap" src="images/drop-t.jpg" width="49" alt="">
+</div>
+
+<p class="drop-cap p-left">The culinary world is revising its entire cook book on account of the
+advent of Crisco, a new and altogether different cooking fat.</p>
+
+<p>Many wonder that any product could gain the favor of cooking experts so
+quickly. A few months after the first package was marketed, practically
+every grocer of the better class in the United States was supplying
+women with the new product.</p>
+
+<p>This was largely because four classes of
+people—housewives—chefs—doctors—dietitians—were glad to be shown a
+product which at once would make for more <i>digestible</i> foods, more
+<i>economical</i> foods, and better <i>tasting</i> foods.</p>
+
+
+<h3>Cooking and History</h3>
+
+<p>Cooking methods have undergone a marked change during the past few
+years. The nation’s food is becoming more and more wholesome as a
+result of different discoveries, new sources of supply, and the
+intelligent weighing of values. Domestic Science is better understood
+and more appreciated.</p>
+
+<p>People of the present century are fairer to their stomachs, realizing
+that their health largely depends upon this faithful and long-suffering
+servant. Digestion and disposition sound much the same, but a good
+disposition often is wrecked by a poor digestion.</p>
+
+<p>America has been termed a country of dyspeptics. It is being changed to
+a land of healthy eaters, consequently happier individuals. Every agent
+responsible for this national digestive improvement must be gratefully
+recognized.</p>
+
+<p>It seems strange to many that there can be anything <i>better</i> than
+butter for cooking, or of greater utility than lard, and the advent of
+Crisco has been a shock to the older generation, born in an age less
+progressive than our own, and prone to contend that the old fashioned
+things are good enough.</p>
+
+<p><span class="pagenum" id="Page_10">[10]</span></p>
+
+<p>But these good folk, when convinced, are the greatest enthusiasts.
+Grandmother was glad to give up the fatiguing spinning wheel. So the
+modern woman is glad to stop cooking with expensive butter, animal lard
+and their inadequate substitutes.</p>
+
+<p>And so, the nation’s cook book has been hauled out and is being
+revised. Upon thousands of pages, the words “lard” and “butter” have
+been crossed out and the word “Crisco” written in their place.</p>
+
+
+<h3>A Need Anticipated</h3>
+
+<p>Great foresight was shown in the making of Crisco.</p>
+
+<p>The quality, as well as the quantity, of lard was diminishing steadily
+in the face of a growing population. Prices were rising. “The
+high-cost-of-living” was an oft-repeated phrase. Also, our country was
+outgrowing its supply of butter. What was needed, therefore, was not a
+<i>substitute</i>, but something <i>better</i> than these fats, some
+product which not only would accomplish as much in cookery, but <i>a
+great deal more</i>.</p>
+
+<p>When, therefore, Crisco was perfected, and it was shown that here
+finally was an altogether <i>new</i> and <i>better</i> fat, cookery
+experts were quick to show their appreciation.</p>
+
+<p>In reading the following pages, think of Crisco as a <i>primary</i>
+cooking fat or shortening with even more individuality (because it does
+greater things), than all others.</p>
+
+
+<h3>Man’s Most Important Food, Fat</h3>
+
+<p>No other food supplies our bodies with the <i>drive</i>, the vigor,
+which fat gives. No other food has been given so little study in
+proportion to its importance.</p>
+
+<p>Here are interesting facts, yet few housewives are acquainted with them:</p>
+
+<p>Fat contains more than twice the amount of energy-yielding power or
+calorific value of proteids or carbohydrates. One half our physical
+energy is from the fat we eat in different forms. The excellent book,
+“Food and Cookery for the Sick and Convalescent,” by Fannie Merritt
+Farmer, states, “In the diet of children at least, a deficiency of fat
+cannot<span class="pagenum" id="Page_11">[11]</span> be replaced by an excess of carbohydrates; and that fat seems
+to play some part in the formation of young tissues which cannot be
+undertaken by <i>any other constituent of food</i>....”</p>
+
+<p>The book entitled “The Chemistry of Cooking and Cleaning,” by the two
+authorities, Ellen H. Richards and S. Maria Elliott, states that the
+diet of school children should be regulated carefully with the fat
+supply in view. Girls, especially, show at times a dislike for fat. It
+therefore is necessary that the fat which supplies their growing bodies
+with energy should be in the purest and most inviting form and should
+be one that their digestions <i>welcome</i>, rather than repel.</p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_011.jpg"
+    alt="">
+  </div>
+
+<p>The first step in the digestion of fat is its melting. Crisco melts
+at a lower degree of heat than body temperature. Because of its low
+melting point, thus allowing the digestive juices to mix with it, and
+because of its vegetable origin and its purity, Crisco is the easiest
+of all cooking fats to digest.</p>
+
+<p>When a fat smokes in frying, it “breaks down,” that is, its chemical
+composition is changed; part of its altered composition becomes a
+non-digestible and irritating substance. The best fat for digestion
+is one which does <i>not</i> decompose or break down at frying
+temperature. Crisco does not break down until a degree of heat is
+reached <i>above</i> the frying point. In other words, Crisco does not
+break down at all in normal frying, because it is not necessary to
+have it “smoking hot” for frying. No part of it, therefore, has been
+transformed in cooking into an irritant. That is one reason why the
+stomach welcomes Crisco and carries forward its digestion with ease.</p>
+
+
+<h3>Working Towards an Ideal</h3>
+
+<p>A part of the preliminary work done in connection with the development
+of Crisco, described in these pages, consisted of the study of the
+older cooking fats. The objectionable features of each were considered.
+The good was weighed against the bad. The strength and weakness of each
+was determined. Thus was found what the ideal fat should possess, and
+what it should <i>not</i> possess. It must have every good quality and
+no bad one.</p>
+
+<p><span class="pagenum" id="Page_12">[12]</span></p>
+
+<p>After years of study, a process was discovered which made possible the
+ideal fat.</p>
+
+<p>The process involved the changing of the composition of vegetable food
+oils and the making of the richest fat or solid <i>cream</i>.</p>
+
+<p>The Crisco Process at the first stage of its development gave, at
+least, the basis of the ideal fat; namely, a pure <i>vegetable</i>
+product, differing from all others in that absolutely no animal fat had
+to be added to the vegetable oil to produce the proper stiffness. This
+was but one of the many distinctive advantages sought and found.</p>
+
+
+<h3>Not Marketed Until Perfect</h3>
+
+<p>It also solved the problem of eliminating certain objectionable
+features of fats in general, such as rancidity, color, odor, smoking
+properties when heated. These weaknesses, therefore, were not a part of
+this new fat, which it would seem was the parent of the Ideal.</p>
+
+<p>Then after four years of severe tests, after each weakness was replaced
+with strength the Government was given this fat to analyze and
+classify. The report was that it answered to none of the tests for fats
+already existing.</p>
+
+
+<h3>A Primary Fat</h3>
+
+<p>It was neither a butter, a “compound” nor a “substitute,” but <i>an
+entirely new product</i>. A <i>primary</i> fat.</p>
+
+<p>In 1911 it was named Crisco and placed upon the market.</p>
+
+<p>Today you buy this rich, wholesome cream of nutritious food oils in
+sanitary tins. The “Crisco Process” alone can produce this creamy white
+fat. No one else can manufacture Crisco, because no one else holds the
+secret of Crisco and because they would have no legal right to make it.
+Crisco is Crisco, and nothing else.</p>
+
+
+<h3>Finally Economical</h3>
+
+<p>At first, it looked very much as if Crisco must be a high-priced
+product. It cost its discoverers many thousands of dollars before ever
+a package reached the consumer’s kitchen.</p>
+
+<p><span class="pagenum" id="Page_13">[13]</span></p>
+
+<p>Crisco was not offered for sale as a <i>substitute</i>, or for
+housewives to buy only to save money. The chief point emphasized
+was, that Crisco was a richer, more wholesome food fat for cooking.
+Naturally, therefore, it was good news to all when Crisco was found
+also to be more economical.</p>
+
+<p>Crisco is more economical than lard in another way. It makes richer
+pastry than lard, and one-fifth less can be used. Furthermore it can
+be used over and over again in frying all manner of foods, and because
+foods absorbs so little, Crisco is in reality more economical even than
+lard of <i>mediocre</i> quality. The <i>price</i> of Crisco is lower
+than the average price of the best pail lard throughout the year.</p>
+
+<p><span class="pagenum" id="Page_14">[14]</span></p>
+
+
+<h3>Crisco’s Manufacture</h3>
+
+  <div class="figcenter">
+    <img
+    class="p1"
+    src="images/i_014a.jpg"
+     alt="">
+     <p class="p0 sm center">COOLING IN A ROOM WITH GLASS WALLS</p>
+   </div>
+
+<p>It would be difficult to imagine surroundings more appetizing than
+those in which Crisco is manufactured. It is made in a building devoted
+exclusively to the manufacture of this one product. In sparkling bright
+rooms, cleanly uniformed employees make and pack Crisco.</p>
+
+  <div class="figcenter">
+    <img
+    class="p1"
+    src="images/i_014b.jpg"
+     alt="">
+     <p class="p0 sm center">FILLING BY MACHINERY</p>
+   </div>
+
+<p>The floors are of a special tile composition; the walls are of white
+glazed tile, which are washed regularly. White enamel covers metal
+surfaces where nickel plating cannot be used. Sterilized machines
+handle the oil and the finished product. No hand touches Crisco until
+in your own kitchen the sanitary can is opened, disclosing the smooth
+richness, the creamlike, appetizing consistency of the product.</p>
+
+  <div class="figcenter">
+    <img
+    class="p1"
+    src="images/i_014c.jpg"
+     alt="">
+     <p class="p0 sm center">AUTOMATIC LABELING</p>
+   </div>
+
+
+<h3>The Banishment of That “Lardy” Taste in Foods</h3>
+
+<p>It was the earnest aim of the makers of Crisco to produce a strictly
+<i>vegetable</i> product without adding a hard, and consequently
+indigestible animal fat. There is today a pronounced partiality from
+a health standpoint to a vegetable fat, and<span class="pagenum" id="Page_15">[15]</span> the lardy, greasy taste
+of food resulting from the use of animal fat never has been in such
+disfavor as during the past few years.</p>
+
+<p>So Crisco is absolutely <i>all</i> vegetable. No stearine, animal or
+vegetable, is added. It possesses no taste nor odor save the delightful
+and characteristic aroma which identifies Crisco, and is suggestive of
+its purity.</p>
+
+
+<h3>Explanation of “Hidden” Food Flavors</h3>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_015a.jpg"
+    alt="">
+  </div>
+
+<p>When the dainty shadings of taste are over-shadowed by a “lardy”
+flavor, the <i>true</i> taste of the food itself is lost. We miss the
+“hidden” or <i>natural</i> taste of the food. Crisco has a peculiar
+power of bringing out the very best in food flavors. Even the simplest
+foods are allowed a delicacy of flavor.</p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_015b.jpg"
+    alt="">
+  </div>
+
+<p>Take ginger bread for example: The real <i>ginger</i> taste is there.
+The true <i>molasses</i> and spice flavors are brought out.</p>
+
+<p>Or just plain, every-day fried potatoes; many never knew what the real
+<i>potato</i> taste was before eating potatoes fried in Crisco.</p>
+
+<p>Fried chicken has a newness of taste not known before.</p>
+
+<p>New users of Crisco should try these simple foods first and later take
+up the preparation of more elaborate dishes.</p>
+
+
+<h3>Butter, Ever Popular</h3>
+
+<p>For seasoning in cooking, the use of butter ever will be largely a
+matter of taste. Some people have a partiality for the “butter flavor,”
+which after all is largely the salt mixed with the fat. Close your
+eyes and eat some fresh unsalted butter; note that it is practically
+tasteless.</p>
+
+<p><span class="pagenum" id="Page_16">[16]</span></p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_016a.jpg"
+    alt="">
+  </div>
+
+<p>Crisco contains richer food elements than butter. As Crisco is richer,
+containing no moisture, one-fifth or one-fourth less can be used in
+each recipe.</p>
+
+<p>Crisco always is uniform because it is a manufactured fat where quality
+and purity can be controlled. It works perfectly into any dough, making
+the crust or loaf even textured. It keeps sweet and pure indefinitely
+in the ordinary room temperature.</p>
+
+
+<h3>Keep Your Parlor and Your Kitchen Strangers</h3>
+
+<p>Kitchen odors are out of place in the parlor. When frying with
+Crisco, as before explained, it is not necessary to heat the fat to
+<i>smoking</i> temperature. Ideal frying is accomplished without
+bringing Crisco to its smoking point. On the other hand, it is
+necessary to heat lard “smoking hot” before it is of the proper frying
+temperature. Remember also that, when lard smokes and fills the house
+with its strong odor, certain constituents have been changed chemically
+to those which irritate the sensitive membranes of the alimentary canal.</p>
+
+  <div class="figcenter">
+    <img
+    class="p1"
+    src="images/i_016b.jpg"
+     alt="">
+     <p class="p0 sm center"><i>The Lard Kitchen.</i></p>
+   </div>
+
+  <div class="figcenter">
+    <img
+    class="p1"
+    src="images/i_016c.jpg"
+     alt="">
+     <p class="p0 sm center"><i>The Crisco Kitchen—No Smoke.</i></p>
+   </div>
+
+<p>Crisco does not smoke until it reaches 455 degrees, a heat higher
+than is necessary for frying. You need not wait for Crisco to smoke.
+Consequently the house will not fill with smoke, nor will there be
+black, burnt specks in fried foods, as often there are when you use
+lard for frying.</p>
+
+<p>Crisco gives up its heat very quickly to the food submerged in it and a
+tender, brown crust almost <i>instantly</i> forms, allowing the inside
+of the potatoes, croquettes, doughnuts, etc., to become <i>baked</i>,
+rather than soaked.</p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_016d.jpg"
+    alt="">
+  </div>
+
+<p>The same Crisco can be used for frying fish, onions, potatoes, or any
+other food. Crisco does not take up food flavors or odors. After frying
+each food, merely strain out the food particles.</p>
+
+<p><span class="pagenum" id="Page_17">[17]</span></p>
+
+
+<h3>We All Eat Raw Fats</h3>
+
+<p>The shortening fat in pastry or baked foods, is merely distributed
+throughout the dough. No chemical change occurs during the baking
+process. So when you eat pie or hot biscuit, in which animal lard is
+used, <i>you eat raw animal lard</i>. The shortening used in all baked
+foods therefore, should be just as pure and wholesome as if you were
+eating it like butter upon bread. Because Crisco digests with such
+ease, and because it is a pure vegetable fat, all those who realize the
+above fact regarding pastry making are now won over to Crisco.</p>
+
+<p>A hint as to Crisco’s purity is shown by this simple test: Break open
+a hot biscuit in which Crisco has been used. You will note a sweet
+fragrance, which is most inviting.</p>
+
+<p>A few years ago if you had told dyspeptic men and women that they
+could eat pie at the evening meal and that distress would not follow,
+probably they would have doubted you. Hundreds of instances of Crisco’s
+healthfulness have been given by people, who at one time have been
+denied such foods as pastry, cake and fried foods, but who <i>now</i>
+eat these rich, yet digestible Crisco dishes.</p>
+
+<p>You, or any other normally healthy individual, whose digestion does not
+relish greasy foods, can eat rich pie crust. The richness is there, but
+not the unpleasant after effects. Crisco digests <i>readily</i>.</p>
+
+
+<h3>The Importance of Giving Children Crisco Foods</h3>
+
+<p>A good digestion will mean much to the youngster’s health and
+character. A man seldom seems to be stronger than his stomach, for
+indigestion handicaps him in his accomplishment of big things.</p>
+
+<p>As more attention is given to <i>present</i> feeding, less attention
+need be given to <i>future</i> doctoring.</p>
+
+<p>Equip your children with good stomachs by giving them wholesome Crisco
+foods—foods which digest with ease.</p>
+
+<p><span class="pagenum" id="Page_18">[18]</span></p>
+
+<p>They may eat the rich things they enjoy and find them just as
+digestible as many apparently simple foods, if Crisco be used properly.</p>
+
+<p>They may eat Crisco doughnuts or pie without being chased by
+nightmares. Sweet dreams follow the Crisco supper.</p>
+
+
+<h3>The Great Variety of Crisco Foods</h3>
+
+<p>There are thousands of Crisco dishes. It is impossible to know the
+exact number, because Crisco is used for practically every cooking
+purpose. Women daily tell us of new uses they have found for Crisco.</p>
+
+<p>Many women <i>begin</i> by using Crisco in simple ways, for frying,
+for baking, in place of lard. Soon, however, they learn that Crisco
+<i>also</i> takes the place of butter. “Butter richness without butter
+expense,” say the thousands of Crisco users.</p>
+
+<p>Tasty scalloped dishes, salad dressing, rich pastry, fine grained cake,
+sauces and hundreds of other dishes, where butter formerly was used,
+now are prepared with Crisco.</p>
+
+
+<h3>“A Woman Can Throw Out More with a Teaspoon Than a Man Can Bring Home
+in a Wagon”</h3>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_018.jpg"
+    alt="">
+  </div>
+
+<p>Kitchen expense comes by the <i>spoonful</i>. Think of the countless
+spoonfuls of expensive butter used daily, where economical Crisco would
+accomplish the same results at one-third the cost.</p>
+
+<p>It should be remembered that one-fifth less Crisco than butter may be
+used, because Crisco is <i>richer</i> than butter. The moisture, salt
+and curd which butter contains to the extent of about 20 per cent are
+not found in Crisco, which is <i>all</i>, (100 per cent) shortening.</p>
+
+<p>Remember also that Crisco will average <i>a lower price per pound
+throughout the year than the best pail lard</i>. And you can use less
+Crisco than lard, which is a further saving.</p>
+
+<p><span class="pagenum" id="Page_19">[19]</span></p>
+
+
+<h3>Brief, Interesting Facts</h3>
+
+<p>Crisco is being used in an increasing number of the better class
+hotels, clubs, restaurants, dining cars, ocean liners.</p>
+
+<p>Crisco has been demonstrated and explained upon the Chautauqua platform
+by Domestic Science experts, these lectures being a part of the regular
+course.</p>
+
+<p>Domestic Science teachers recommend Crisco to their pupils and use it
+in their classes and lecture demonstrations. Many High Schools having
+Domestic Science departments use Crisco.</p>
+
+<p>Crisco has taken the place of butter and lard in a number of hospitals,
+where purity and digestibility are of <i>vital</i> importance.</p>
+
+  <div class="figcenter">
+    <img
+    class="p1"
+    src="images/i_019a.jpg"
+     alt="">
+     <p class="p0 sm center">Hospital Dietetic Class</p>
+   </div>
+
+<p>Crisco is Kosher. Rabbi Margolies of New York, said that the Hebrew
+Race had been waiting 4,000 years for Crisco. It conforms to the strict
+Dietary Laws of the Jews. It is what is known in the Hebrew language as
+a “parava,” or neutral fat. Crisco can be used with both “milchig” and
+“fleichig” (milk and flesh) foods.</p>
+
+<p>Campers find Crisco helpful in many ways. Hot climates have little
+effect upon its wholesomeness.</p>
+
+<p>It is convenient; a handy package to pack and does not melt so quickly
+in transit. One can of Crisco can be used to fry fish, eggs, potatoes
+and to make hot biscuits, merely by straining out the food particles
+after each frying and pouring the Crisco back into the can to harden to
+proper consistency before the biscuit making.</p>
+
+<p>Practically every grocer who has a good trade in Crisco, uses it in his
+own home.</p>
+
+<p>Crisco is sold by net weight. You pay <i>only</i> for the Crisco—not
+the can. Find the net weight of what you have been using.</p>
+
+<p>Bread and cake keep fresh and moist much longer when Crisco is used.</p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_019b.jpg"
+    alt="">
+  </div>
+
+<p>Women have written that they use empty Crisco tins for canning
+vegetables and fruits, and as receptacles for kitchen and pantry use.</p>
+
+<p><span class="pagenum" id="Page_20">[20]</span></p>
+
+
+<h3>Crisco’s Manufacture Scientifically Explained</h3>
+
+<p>To understand something of the Crisco Process, it is necessary first to
+know that there are three main constituents in all the best edible oils.</p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Linoline,</li>
+  <li>Oleine,</li>
+  <li>Stearine.</li>
+</ul>
+</div>
+
+<p>The chemical difference between these three components is solely in the
+percentage of hydrogen contained, and it is possible by the addition of
+hydrogen, to transform one component into another.</p>
+
+<p>Though seemingly so much alike, there is a marked difference in the
+physical properties of these components.</p>
+
+<p>Linoline which has the lowest percentage of hydrogen, is unstable and
+tends to turn rancid.</p>
+
+<p>Oleine is stable, has no tendency to turn rancid and is easily digested.</p>
+
+<p>Stearine is both hard and digestible.</p>
+
+<p>The Crisco process adds enough hydrogen to change almost all the
+linoline into nourishing digestible oleine.</p>
+
+<p>Mark well the difference in manufacture between Crisco and lard
+compounds. In producing a lard compound, to the linoline, oleine and
+stearine of the original oil is added more stearine (usually animal),
+the hard indigestible fat, in order to bring up the hardness of the
+oil. The resultant compound is indigestible and very liable to become
+rancid.</p>
+
+<hr class="tb">
+
+<p>The following pages contain 615 recipes which have been tested by
+Domestic Science Authorities in the Cooking Departments of different
+colleges and other educational institutions, and by housewives in their
+own kitchens. Many have been originated by Marion Harris Neil and
+<i>all</i> have been tested by her.</p>
+
+<p>We have undertaken to submit a comprehensive list of recipes for your
+use, which will enable you to serve menus of wide variety.</p>
+
+<p>We hope that you have enjoyed reading this little volume and that you
+will derive both help and satisfaction from the recipes.</p>
+
+<p><span class="pagenum" id="Page_21">[21]</span></p>
+
+<p>We will go to any length to help you in the cause of Better Food. We
+realize that women must study this product as they would any other
+altogether new article of cookery, and that the study and care used
+will be amply repaid by the palatability and healthfulness of all
+foods. A can of Crisco is no Aladdin’s Lamp, which merely need be
+touched by a kitchen spoon to produce magical dishes. But <i>any</i>
+woman is able to achieve excellent results by mixing thought with
+Crisco.</p>
+
+<p>Let us know how you progress.</p>
+
+<p class="center">Yours respectfully,</p>
+
+  <div class="figcenter">
+    <img
+    class="p1"
+    src="images/i_021.jpg"
+     alt="">
+     <p class="p0 sm center">The Procter &amp; Gamble Distributing Co.<br>OF CANADA, LTD.</p>
+   </div>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_22">[22]</span></p>
+
+<h3 class="p4"><i><b>Things to Remember in Connection with These Recipes</b></i></h3>
+</div>
+
+
+<p>No need for Crisco to occupy valuable space in the refrigerator. In
+fact, except in most unusual summer heat, it will be of a better
+consistency outside the refrigerator. Crisco keeps sweet indefinitely,
+summer and winter, at ordinary room temperature.</p>
+
+<p>In making sauces, thoroughly blend the flour and Crisco before adding
+the milk.</p>
+
+  <div class="figcenter">
+    <img
+    class="p1"
+    src="images/i_022.jpg"
+     alt="">
+     <p class="p0 sm center"><i>Use level measurements</i></p>
+   </div>
+
+<p>In using melted Crisco in boiled dressing, croquettes, rolls, fritters,
+etc., be sure that the melted Crisco is cooled sufficiently so that the
+hot fat will not injure the texture of the foods.</p>
+
+<p>When using in place of butter, add salt in the proportion of one level
+teaspoonful to one cup of Crisco.</p>
+
+<p>Remember that Crisco, like butter, is susceptible to cold. It readily
+becomes hard. In creaming Crisco in winter use the same care as when
+creaming butter. Rinse pan in boiling water and have the Crisco of
+the proper creaming stiffness before using. Unlike butter, however,
+Crisco’s purity is not effected by weather. It remains sweet and pure
+indefinitely without refrigeration.</p>
+
+<p>In deep frying, do not wait for Crisco to smoke. (See page <a href="#Page_35">35.</a>)</p>
+
+<p><span class="pagenum" id="Page_23">[23]</span></p>
+
+
+<h3 class="p4"><i>Remember That</i>—</h3>
+
+<p><i>When pie crust is tough</i>: It is possible you have not used Crisco
+properly. Perhaps the measurements were not correct. Perhaps the water
+was too warm, or the dough was handled too much. Shortening cannot make
+pastry tough.</p>
+
+<p><i>When fried foods absorb</i>: It is because Crisco is not hot enough,
+or because you have not used enough Crisco. Use plenty and the raw
+foods, if added in small quantities, will not reduce the heat of the
+fat. The absorption in deep Crisco frying should be less than that of
+another fat.</p>
+
+<p><i>When cake is not a success</i>: It is not the fault of the Crisco.
+Either too much was used, the oven heat not perfectly controlled or
+some important ingredient was used in the wrong proportion. Crisco
+should be creamed with the sugar more thoroughly than butter, as Crisco
+contains no moisture to dissolve the sugar.</p>
+
+<p><i>When cake or other food is not flavory</i>: Salt should have been
+added to the Crisco, for Crisco contains no salt.</p>
+
+<p><i>When there is smoke in the kitchen</i>: Crisco has been burned or
+heated too high for frying. Or some may have been on the <i>outside</i>
+of the pan or kettle.</p>
+
+<p><i>When Crisco is too hard</i>: Like butter, it is susceptible to heat
+and cold. Simply put in a warmer place.</p>
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_24">[24]</span></p>
+
+<h2 class="p4"><i><b>Hints to Young Cooks</b></i></h2>
+</div>
+
+<div class="blockquot">
+<p class="p-left"><i>Also, How to Choose Foods, Methods of Cooking, Cooking Time Table,
+The Art of Carving</i>, by <span class="smcap">Marion Harris Neil</span>.</p>
+</div>
+
+<div>
+<img class="drop-cap" src="images/drop-b.jpg" width="50" alt="">
+</div>
+
+
+<p class="drop-cap p-left">Before commencing to cook, look up the required recipe, read and think
+it out. Note down on a slip of paper the materials and quantities
+required. Collect all utensils and materials required before
+commencing. Success in cookery depends on careful attention to every
+detail from start to finish. Quantities, both liquid and dry, should
+be exact. Small scales and weights should form part of the kitchen
+equipment where possible, and the measuring cups cost so little that no
+one need be without them.</p>
+
+<p><b>Throughout this book the measurements are level</b></p>
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_25">[25]</span></p>
+
+<h2 class="p2"><i><b>How to Choose Foods</b></i></h2>
+</div>
+
+<div>
+<img class="drop-cap" src="images/drop-m.jpg" width="50" alt="">
+</div>
+
+
+<p class="drop-cap p-left">Money can be spent to infinitely better advantage in the store, than by
+giving orders at the door, by phone or mail. Every housekeeper knows
+how large a proportion of the housekeeping money is swallowed up by the
+butcher’s bill, so that with the meat item careful selection is most
+necessary in order to keep the bills within bounds.</p>
+
+<p>In choosing meat of any kind the eye, the nose and the touch really are
+required, although it is not appetizing to see the purchaser use more
+than the eye.</p>
+
+
+<h3>Beef</h3>
+
+<p>In choosing meat it should be remembered that without being actually
+unwholesome, it varies greatly in quality, and often an inferior joint
+is to be preferred from a first class beast to a more popular cut from
+a second class animal. To be perfect the animal should be five or six
+years old, the flesh of a close even grain, bright red in color and
+well mixed with creamy white fat, the suet being firm and a clear
+white. Heifer meat is smaller in the bone and lighter in color than ox
+beef. Cow beef is much the same to look at as ox beef, though being
+older it is both coarser in the grain and tougher; bull beef, which is
+never seen however, in a first class butcher’s may be recognized by the
+coarseness and dark color of the flesh, and also by a strong and almost
+rank smell.</p>
+
+
+<h3>Mutton</h3>
+
+<p>To be in perfection, mutton should be at least four, or better five
+or six years old, but sheep of this age are rarely if ever, met with
+now-a-days, when they are constantly killed under two years. To know
+the age of mutton, examine the breast bones; if these are all of a
+white gristly color the animal was four years old or over, while the
+younger it is the pinkier are the bones, which, in a sheep of under a
+year, are entirely red.</p>
+
+<p>Good mutton should be of a clear dark red, the fat firm and white, and
+not too much of it; when touched the meat should feel crisp yet tender.
+If the fat is yellow and the lean flabby and damp, it is bad. A freshly
+scraped wooden skewer run into the meat along the bone will speedily
+enable anyone to detect staleness. For roasting mutton scarcely can be
+hung too long,<span class="pagenum" id="Page_26">[26]</span> as long as it is not tainted; but for boiling it must
+not be kept nearly so long or the meat will be of a bad color when
+cooked.</p>
+
+
+<h3>Lamb</h3>
+
+<p>The freshness of lamb is comparatively easy to distinguish, as if fresh
+the neck vein will be a bright blue, the knuckles stiff, and the eyes
+bright and full.</p>
+
+
+<h3>Veal</h3>
+
+<p>Veal is at its best when the calf is from three to four months old.
+The meat should be of a close firm grain, white in color and the fat
+inclining to a pinkish tinge. Veal is sometimes coarser in the grain,
+and redder in the flesh, not necessarily a mark of inferiority, but
+denoting the fact that calf has been brought up in the open. Like all
+young meat, veal turns very quickly, therefore it never should hang
+more than two or three days. In choosing veal always examine the suet
+under the kidney; if this be clammy and soft, with a faint odor, the
+meat is not good, and always reject any that has greenish or yellowish
+spots about it. The head should be clean skinned and firm, the eyes
+full and clear, the kidneys large and well covered with fat, the liver
+a rich dark clear color, free from any spots or gristle, while the
+sweetbreads should be firm, plump, of a delicate color, and free from
+strings.</p>
+
+
+<h3>Pork</h3>
+
+<p>The flesh of pork, when in good condition, is a delicate pinky white,
+with a close fine grain; the fat, which should not be too abundant, of
+a white color, very faintly tinged with pink; the skin should be thin
+and elastic to the touch, and the flesh generally cool, clean, and
+smooth looking; if, on the contrary, the flesh is flabby and clammy
+when touched, it is not fresh.</p>
+
+<p>Pork, like all white meat, is quick to taint, and never should be kept
+long before cooking. If you have the slightest doubt about pork, it is
+best to reject it, for unlike other meat which may be quite wholesome
+and usable, though not of precisely prime quality, pork <i>must</i> be
+in really first class condition to be wholesome, and therefore it is
+impossible to be too particular in the choice of it. Always if possible
+look at the tongue, for, as in beef, this is a very fair criterion of
+the condition of the animal; a freshly scraped new wooden skewer run
+into the meat along the bone is a good test of the freshness of the
+pork, and be careful especially to examine the fat, for if there be
+little kernels in it the pork is “measly,”<span class="pagenum" id="Page_27">[27]</span> a very common disease among
+pigs, and one particularly unwholesome to the consumer.</p>
+
+<p>Pigs for fresh pork should be of medium size, not over fat, and under a
+year old. Pigs destined to become bacon are usually older and larger.
+Sucking pigs should be small, and are best when about three weeks old.
+A sucking pig should be cooked as soon as possible after it is killed,
+as it taints very quickly; unless fresh, no care in the cooking will
+make the crackling crisp, as it should be.</p>
+
+
+<h3>Ham—Bacon</h3>
+
+<p>Good bacon has the lean of a bright pink and fine in the grain, while
+the fat is white and firm. If the lean is high colored, it probably has
+been over salted and is old besides, and in consequence will be hard
+and salty; while if there be yellow marks in the fat, and a curious,
+rather musty smell, it will have an unpleasant taste. In choosing a
+ham always run a clean knife or skewer in at the knuckle, and also at
+the center; if it comes out clean and smelling sweet, the ham is good;
+but if out of order the blade of the knife will be smeared and greasy
+looking, and have a disagreeable, strong odor.</p>
+
+
+<h3>Venison</h3>
+
+<p>The condition of venison is judged chiefly by the fat, which should be
+a clear creamy white color, and close in texture. Always try venison
+by running a sharp knife along the haunch bone, which is usually the
+first to turn; if, in taking it out, the knife has a blackish-green
+look and an unpleasant odor, the meat is tainted, and unfit for use.
+Venison requires to be kept a considerable time before it is in proper
+condition, and needs great care in its management. It must be examined
+carefully every day, and if there is the slightest doubt, it should be
+washed in lukewarm milk and water, then dried in clean cloths, and when
+perfectly dry, should be covered thickly all over with ground ginger
+and pepper; when required for use, dust off the pepper and ginger,
+and wash the meat in a little lukewarm water, and dry it thoroughly.
+Venison, like mutton, improves with age, and this can be judged by the
+condition of the hoof, which in a young animal has a small, smooth
+cleft, while in an old one it is deeply cut and rugged. The haunch is
+the prime joint, its perfection depending on the greater or less depth
+of the fat on it. The neck and shoulder also are very good. They are
+used chiefly for stews or pies.</p>
+
+<p><span class="pagenum" id="Page_28">[28]</span></p>
+
+
+<h3>Hares and Rabbits</h3>
+
+<p>A hare when fresh killed is stiff and red; when stale, the body is
+supple and the flesh in many parts black. If the hare be old the ears
+will be tough and dry, and will not tear readily. Rabbits may be judged
+in the same manner. In both, the claws should be smooth and sharp. In
+a young hare the cleft in the lip is narrow, and the claws are cracked
+readily if turned sideways.</p>
+
+
+<h3>Poultry</h3>
+
+<p>Poultry to be perfect, should have just reached their full growth (the
+only exceptions to this are “spring chickens,” ducklings, goslings,
+etc., which are considered delicacies at certain seasons); they should
+be plump, firm fleshed, and not over fatted. Over-fed fowls are often
+a mass of greasy fat, which melts in the cooking and spoils the flavor
+of the bird. A hen is at her best just before she begins to lay; her
+legs should be smooth, her comb small, bright, and soft. A young cock
+has the comb full, bright colored, and smooth, the legs smooth, the
+spurs short, and in both the toes should break easily when turned back,
+and the weight of the birds should be great in proportion to their
+size. Contrary to the practice with game, poultry never should be kept
+long, as they turn easily, and are spoilt if the least high. They also
+require longer cooking, in proportion to their size, than game, and
+never should be underdone. Dark-legged fowls are best for roasting, as
+their flesh is moister and better flavored cooked in this way than the
+white-legged ones, which from their greater daintiness of appearance
+are to be preferred for boiling.</p>
+
+<p><i>Turkeys</i> should be plump, white-fleshed, young, the legs plump
+and firm, black and smooth, with (in the cock) short spurs, the feet
+soft and supple; the eyes should be full and clear, the neck long,
+and the wattles of a bright color. A hen turkey is best for boiling.
+Like fowls, an old turkey is fit for nothing but the stewpan or the
+stockpot. Turkeys require hanging for at least a week, though they must
+never be “high” or “gamey.”</p>
+
+<p><i>Geese</i> always should be chosen young, plump, and full breasted, a
+white skin, a yellow smooth bill, the feet yellow and pliable. If the
+feet and bill are red and hard, and the skin hairy and coarse, the bird
+is old. Geese should be hung for a few days. Ducks, like geese, should
+have yellow, supple feet; the breasts full and hard, and the skin
+clear. Wild ducks should be fat, the feet small, reddish, and pliable,
+the breast firm and heavy. If not fresh, there will be a disagreeable
+smell<span class="pagenum" id="Page_29">[29]</span> when the bill is open. The male is generally the more expensive,
+though the female is usually more delicate in flavor.</p>
+
+<p><i>Pigeons</i> always should be young and extremely fresh, and when so,
+they are plump and fat, with pliable smooth feet.</p>
+
+<p>NOTE—In selecting game pluck a few feathers from the under part of
+the leg; if the skin is not discolored the bird is fresh. The age may
+be known by placing the thumb into the beak, and holding the bird up
+with the jaw apart; if it breaks it is young; if not, it is old, and
+requires longer keeping before cooking to be eatable.</p>
+
+<p><i>Guinea-fowl</i> are judged like poultry, but require hanging for
+some time.</p>
+
+
+<h3>Fish</h3>
+
+<p>Fish in good condition usually is firm and elastic to the touch, eyes
+bright and prominent, gills fresh and rosy. If the fish is flabby, with
+sunken eyes, it either is stale or out of condition.</p>
+
+<p><i>Salmon</i> should have a small head and tail, full thick shoulders,
+clean silvery scales, and its flesh of a rich yellowish pink. When
+quite fresh there is a creamy curd between the flakes, which are stiff
+and hard; but if kept this melts, softening the flesh and rendering it
+richer, but at the same time less digestible.</p>
+
+<p><i>Trout</i>, in spite of the difference in size, may be judged by the
+same rule as salmon. However, it will not bear keeping, deteriorating
+rapidly.</p>
+
+<p><i>Cod</i>, unlike salmon, should have a large head and thick
+shoulders; the flesh being white and clear, and separating easily into
+large flakes, the skin clean and silvery. Most people consider cod
+improves by being kept for a day or two and very slightly salted.</p>
+
+<p><i>Herrings</i> must be absolutely fresh to be good, and when in this
+state their scales shine like silver. If kept over long their eyes
+become suffused with blood.</p>
+
+<p><i>Mackerel</i> also must be quite fresh. They never should be bought
+if either out of condition or season. If fresh they are peculiarly
+beautiful fish, their backs of an iridescent blue green barred with
+black, and their bellies of a pearly whiteness.</p>
+
+<p><i>Smelts</i> should be stiff and silvery, with a delicate perfume
+faintly suggestive of cucumber.</p>
+
+<p><span class="pagenum" id="Page_30">[30]</span></p>
+
+<p><i>Halibut</i> is a wholesome fish. It should be middling size, thick
+and of a white color.</p>
+
+<p><i>Lobsters, Crabs, Prawns, and Shrimps</i> are stiff, and with the
+tails tightly pressed against the body. With the former, weight is a
+great guide, as the heavier they are the better; but if there be the
+least sign of wateriness, they should be rejected at once.</p>
+
+
+<h3>Vegetables</h3>
+
+<p>Green vegetables always are at their best when cheapest and most
+plentiful. Out of season they never have the same flavor, however
+well they may be grown. Excepting artichokes, all summer vegetables,
+as lettuce, peas, beans, and asparagus should be cooked as soon as
+possible after gathering. The freshness of most vegetables may be
+ascertained easily by taking a leaf or a pod between the fingers.
+If fresh this will snap off short and crisp, while if stale it will
+be limp and soft. It is an economy to buy winter vegetables, such
+as carrots, parsnips, turnips, beets, celery, and potatoes in large
+quantities, if you have storage room, as if buried in sand and kept
+from the frost they may be kept a considerable time. Onions should be
+kept hung up in a cool, dry place. If allowed to sprout the flavor
+becomes rank and coarse.</p>
+
+
+<h3>Eggs</h3>
+
+<p>A mode of ascertaining the freshness of eggs is to hold them before a
+lighted candle or to the light, and if the egg looks clear, it will be
+tolerably good; if thick, it is stale; and if there is a black spot
+attached to the shell, it is worthless. No egg should be used for
+culinary purposes with the slightest taint in it, as it will render
+perfectly useless those with which it has been mixed. Eggs may be
+preserved, however, for a considerable time without any further special
+precaution than that of keeping them in a cool place. A very effective
+method of preserving eggs for winter use is to rub a little melted
+Crisco over each to close the pores, and then to pack the eggs in bran,
+salt or sawdust, not allowing them to touch each other.</p>
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_31">[31]</span></p>
+
+<h2 class="p2"><i><b>Methods of Cooking</b></i></h2>
+</div>
+
+<div>
+<img class="drop-cap" src="images/drop-t.jpg" width="49" alt="">
+</div>
+
+<p class="drop-cap p-left">There are seven chief methods of cooking meat—roasting, boiling,
+baking, stewing, frying, broiling and poaching.</p>
+
+<p>The first three are most suitable for joints weighing four pounds or
+more, but not satisfactory for smaller pieces which are liable to
+become hard and flavorless by the drying up or loss of their juices.</p>
+
+<p>Of the other three methods, stewing may be applied to fairly large and
+solid pieces, but it is better for smaller thin ones, while frying and
+broiling can be used only for steaks, chops, and similar cuts.</p>
+
+<p>Braising and steaming are combinations and modifications of these
+methods.</p>
+
+
+<h3>Roasting</h3>
+
+<p>Roasting is one of the oldest methods of cooking on record, and still
+remains the favorite form of cooking joints of meat or birds. The
+success of every method of cooking depends largely upon the correct
+management of the fire. In roasting, this is particularly the case,
+as a clear, brisk and yet steady fire is needed. To roast a joint it
+should be placed before great heat for the first ten minutes and then
+allowed to cook more slowly. The great heat hardens the outside of the
+meat and keeps in the juices. If allowed to cook quickly all the time
+the meat is likely to be tough. The fire should be bright and clear.
+The joint should be basted about every ten minutes, as this helps to
+cook it, keeps it juicy and improves the flavor. The time allowed is
+fifteen minutes for every pound, twenty minutes over for beef and
+mutton; for veal and pork twenty minutes for every pound and thirty
+minutes over.</p>
+
+
+<h3>Oven Roasting</h3>
+
+<p>Roasting in the oven of ordinary coal stoves or ranges is not
+considered so good as roasting before an open fire; nevertheless it
+may be said safely that the greatest part of<span class="pagenum" id="Page_32">[32]</span> meat roasting is done in
+close ovens. It appears, from various experiments that meat roasted or
+baked in a close oven loses rather less of its weight than if roasted
+by an open fire.</p>
+
+<p>The excellence of a roast depends to a great extent upon the amount of
+basting it receives.</p>
+
+<p>Some cooks season a joint before it is cooked, while others season it
+with salt and pepper just before it is served. There is a difference of
+opinion as to which is the more correct way of the two. Meat of newly
+killed animals requires longer cooking than meat which has been hung
+for a time.</p>
+
+<p>In warm weather joints require slightly less time for roasting than in
+cold.</p>
+
+<p>Boned and rolled or stuffed meats require longer cooking than the
+same joints would if neither rolled nor stuffed. The meat of young
+animals and that of old ones requires different treatment. As a rule
+young flesh, containing less fibrine, requires longer cooking. White
+meat, such as pork, veal and lamb, always should be well cooked and
+never must be served rare. The exact time and process of roasting
+must be left to the good management of the cook, who must be guided
+by circumstances and conditions. The cook’s business is to serve the
+joint as full of nourishing qualities as possible. Though roasting is
+considered one of the easiest and most simple processes of cookery, it
+really requires quite as much attention to obtain perfect results as is
+necessary to prepare so-called “made” dishes, the recognized test for
+good cooks.</p>
+
+
+<h3>Boiling</h3>
+
+<p>Boiling (of fresh meat).—This is cookery by immersion in boiling
+liquid, which after a few minutes is reduced to simmering. The object
+of the high temperature at first is to harden the surface albumen and
+so seal the pores and prevent the escape of the juices. If continued
+too long, this degree of heat would tend to toughen the joint
+throughout; after the first few minutes, therefore, the heat must be
+reduced to about 180° F. The pan used for boiling meat should be only
+just large enough to hold the joint, and the quantity of liquid no
+more than is required to cover it. For the boiling of salt meat the
+general rule of first hardening the surface is not to be followed. The
+salting of meat withdraws a large proportion of its juices, while at
+the same time the salt hardens the fibres, and this hardness would be
+intensified by extreme heat. Very salt meat sometimes is soaked in cold
+water to<span class="pagenum" id="Page_33">[33]</span> extract some of the salt, but whether this is done or not,
+the rule for boiling salt meat is to immerse it in cold or tepid water
+and bring slowly to boiling point; boil for five minutes to seal the
+pores and prevent any further loss of juice, then reduce to 180° F.,
+and maintain a uniform temperature till the meat is cooked. Salt meat
+takes longer to cook than fresh meat, and the saltness may be qualified
+by boiling vegetables with the meat, turnips especially being useful
+for this purpose.</p>
+
+
+<h3>Baking</h3>
+
+<p>The actual differences between roasting and baking are not great, the
+terms being frequently interchanged. Meat loses rather less weight when
+baked than when roasted, but the flavor of meat is inferior and less
+developed. The heat of an oven being steadier, baking takes somewhat
+less time than roasting. In a gas oven having an open floor the current
+of air is not impeded, and such baking very nearly approaches roasting,
+and the flavor generally is acknowledged to be the same.</p>
+
+
+<h3>Stewing</h3>
+
+<p>Stewing is cooking slowly with a small quantity of liquid in a covered
+vessel. The method is specially suitable for the coarser and cheaper
+parts of meat, which are rendered tender without loss of their juices.
+The usual plan is to make a gravy flavored and colored to suit the
+stew, and after the ingredients are well blended and cooked to lay
+the meat in the boiling liquid. After about two minutes boiling, the
+temperature is reduced to simmering, about 160° F., a lower temperature
+than that required for a large joint of “boiled” meat. The time depends
+greatly on the quality of the meat, but none will stew satisfactorily
+in less than from one and a half to two hours, and the longer allowance
+is to be preferred.</p>
+
+
+<h3>Broiling</h3>
+
+<p>Broiling, sometimes called grilling, is cooking by the direct action
+of fire brought almost into contact with the meat. The outer surface
+is burned or seared, the albumen hardened and the juices, which have a
+tendency to escape on the side turned from the heat, are retained in
+the meat by frequent turning. The fire for broiling must be very clear,
+intensely hot and high in the grate. The utensil required for broiling
+is a gridiron, the bars of which are greased and heated to<span class="pagenum" id="Page_34">[34]</span> prevent
+sticking and subsequent tearing of the meat. The gridiron is laid quite
+close over the heat, so that the lower surface is dried and hardened at
+once.</p>
+
+<p>The meat must be turned at very short intervals before the juices have
+been driven from the heat to the opposite surface. If once allowed to
+reach the surface, they will be thrown off in turning and lost, the
+meat being correspondingly impoverished. By constant turning the juices
+are kept moving backwards and forwards, and the meat remains moist and
+full of flavor. Each side should be exposed to the fire about three
+times, and it is not desirable to use meat less than one inch or more
+than one and a half to two inches thick for the purpose.</p>
+
+<p>The thinner pieces should have even greater heat applied than the thick
+ones, as the longer thin ones are exposed to the fire the more dry
+and tasteless they become, while the thicker pieces may be slightly
+withdrawn after thoroughly hardening the surface and cooked rather more
+slowly that the heat may penetrate to the center. The frequent turning
+must be continued, or the juices will reach the hardened outer fibres,
+soften them, and escape.</p>
+
+<p>If a double broiler is used the turning is managed easily, but with a
+single gridiron care must be taken not to puncture the meat by using
+a fork. Steak tongs are made for the purpose of lifting and turning
+broiled meat, but a spoon or a spoon and knife will answer. A single
+rim of fat on the chop or steak will tend to keep the edge moist and
+baste the meat, but too much will cause flame to rise in continuous
+jet, making the surface smoky. If there is absolutely no fat on the
+piece to be broiled, morsels of finely chopped suet may be occasionally
+thrown into the fire, so the sudden spurt of flame from this source
+leaves a deposit of fat on the meat which improves the flavor, and,
+without softening the albumen, prevents its becoming uneatably hard and
+dry.</p>
+
+
+<h3>Frying</h3>
+
+<p>Frying may be looked on as a derivative of broiling, and passes by
+easy stages, from broiling on a slightly greased metal plate, or
+<i>sautéing</i> in a shallow pan in a small quantity of Crisco, to
+cooking by actual immersion into a bath of hot fat. In a house where
+small and delicately made dishes are in demand, and where variety
+in the re-dressing of cold meats has<span class="pagenum" id="Page_35">[35]</span> to be studied, this frying in
+deep fat is one of the cook’s most needed accomplishments. Though
+exceedingly easy to do well, it is also exceedingly easy to do badly.</p>
+
+<p>Deep fat frying, which means submerging the food in the fat, is far
+superior to shallow or saute frying, and can be done most economically
+with Crisco. Little is absorbed by the foods, and the Crisco does not
+take up the odor or flavor of the food which is fried in it. This
+characteristic makes it possible to use Crisco for frying one article
+of food after another.</p>
+
+<p>Use <i>plenty</i> of Crisco for frying. The temperature of the hot
+Crisco then will be but little lowered when the food is added. There is
+little absorption and what is left may be used for <i>all</i> frying,
+merely by straining out food particles after each frying.</p>
+
+<p>Sufficient Crisco should be put into the pan to fill it about
+two-thirds full. From two to three pounds for a pan eight inches
+in diameter will not be too much. Into this pan or kettle a wire
+“frying-basket” should fit quite loosely, the basket measuring quite an
+inch less across the top than the pan.</p>
+
+<p>Let Crisco get hot gradually in the pan. Do not put into an already hot
+container. No fat should be treated in this manner.</p>
+
+
+<h3>Do Not Wait for Crisco to Smoke</h3>
+
+<p>Heat Crisco until a crumb of bread becomes a golden brown in</p>
+
+<p>60 seconds for raw dough mixtures, as crullers, fritters, etc.</p>
+
+<p>40 seconds for cooked mixtures, as croquettes, codfish balls, etc.</p>
+
+<p>20 seconds for French fried potatoes.</p>
+
+<p>Seconds may be counted thus: one hundred and one, one hundred and two,
+etc.</p>
+
+<p>The fat may be tested also by dropping into it a little piece of the
+article to be cooked. When it rises to the top, bubbles vigorously and
+browns quickly, the fat is hot enough.</p>
+
+<p>When prepared, the foods must be placed in the basket, not too many at
+a time or too close together, and then lowered<span class="pagenum" id="Page_36">[36]</span> gently into the fat.
+They generally will sink to the bottom for a minute or two, and only
+float when they have begun to brown. When a bright golden brown, take
+up the basket and let the fried things drain in it, over the hot fat,
+for a few seconds. Then take them out gently one by one, and lay them
+on a sheet of brown or kitchen paper.</p>
+
+<p>The draining over the pan is one of the principal things to attend to;
+if this be neglected, the fat will cling about the fried things, making
+them both look and taste greasy, whereas if properly drained in the
+basket to begin with, they will afterwards scarcely mark the paper.
+When, as is sometimes the case, no frying basket is used, each thing
+fried should be drained between a spoon and the edge of the pan.</p>
+
+
+<h3>To Clarify</h3>
+
+<p>It is economy to use three pounds in the kettle, clarifying the fat
+when it is put away. To clarify Crisco, take that which has been used
+for deep frying and when it has cooled, but not solidified, strain
+through a double thickness of cheese cloth, replace kettle on stove,
+drop several slices of potato into the Crisco and reheat. When the
+potatoes are golden brown, take out and pour the Crisco back into the
+tin. With this little care, fish, oysters, onions, chops, fritters,
+doughnuts, etc., may be fried over and over again in the same Crisco.</p>
+
+<p>The dry or saute method of frying is less satisfactory, in that it
+is difficult even after much practice to produce a uniformly colored
+surface. A small quantity of fat only is needed, and where the fat,
+i.e., the heat, ends, a crack is formed in the outer coat, through
+which flavor escapes and fat enters; the appearance also is rendered
+unsightly. Flat fish can be fried fairly well by this method, or,
+indeed, almost any thin substance, as thin edges are not affected in
+this way. For pancakes and other articles of similar nature it is the
+best method. It rarely is possible to use the fat from the dry method a
+second time, except for dishes of the same kind, as the fat always is
+more or less flavored by the food cooked in it. The most digestible fat
+for frying and the best for results undoubtedly is Crisco.</p>
+
+
+<h3>Steaming</h3>
+
+<p>Steaming is a process very similar to boiling, for it is cooking in the
+heated vapor of water. This practice as a<span class="pagenum" id="Page_37">[37]</span> means of cookery is largely
+adopted in hotels, clubs, schools and hospitals, and other large
+institutions; also frequently applied in ordinary home cookery for
+particular articles of food requiring a very slow process of cooking.
+An ordinary kitchen steamer, with a close-fitting lid is generally
+all that is required for simple household cookery on a small scale.
+The articles of food which are to be steamed are prepared in exactly
+the same manner as for boiling. Many puddings, some meats, and some
+vegetables are considered better if cooked by steam, and inasmuch as
+the process of cooking is a very slow one, there is no fear of the food
+being destroyed by too fierce a heat, as the temperature in steaming
+never reaches beyond 212° F. Fish, meat and poultry cooked by steam are
+as a rule tender, full of gravy and digestible. By steaming, watery
+vegetables are made drier; tough meats are softened and made tender;
+while farinaceous mixtures and puddings develop a totally different
+flavor when baked or fried.</p>
+
+
+<h3>Braising</h3>
+
+<p>Braising is a combination of roasting and stewing small joints of
+meats in a shallow stewpan. It is a favorite method of cooking with
+the French, and is supposed to bring out an unusually fine flavor and
+aroma. The pan in which a braise is to be made always should be lined
+with slices of bacon, carrot, onions and herbs, upon which the meat
+is placed. It usually is moistened with stock or stock and wine. The
+more delicate meats, such as sweetbreads, fillets, fowls and turkeys
+sometimes are covered with buttered paper; this is done to prevent the
+heat from the top of the pan scorching or imparting too much of a roast
+flavor to the meats which are to be braised. Occasional basting during
+the process of this method of cooking is essential. When done, the
+meat is taken up, the fat removed from the vegetables and gravy, which
+latter is then reduced, strained and blended with some kind of gravy or
+thin sauce.</p>
+
+
+<h3>Poaching and Marinating</h3>
+
+<p>Poaching is the name usually given to the process of cooking an article
+by placing it for a few minutes in boiling water. Marinating or
+pickling is a process with a formidable name with a simple meaning. To
+marinate simply is to soak<span class="pagenum" id="Page_38">[38]</span> meat in a mixture for some hours, or even
+days, with the idea of improving its flavor, of softening its fibres
+and making it tender. Vinegar, oil, pepper and salt are mixed together
+and the meat packed in the mixture; sometimes a sliced onion and herbs
+are added. The meat, of course, should be wiped first, but not washed.</p>
+
+
+<h3>Cooking in Earthenware</h3>
+
+<p>Stone or earthenware cooking appliances are used to very great
+advantage for various forms of preparing food. For the homely
+<i>pot-au-feu</i> the French housewife has used fireproof earthenware
+dishes for generations, and does so today. But besides soups, various
+savory dishes, and all sorts of stews are cooked in stoneware pots.
+Indeed, so much has this form of cookery come into fashion that many
+dishes are sent to table in the pots in which they are cooked. Cooking
+in stoneware has no equal where slow cooking is aimed at, and there are
+many dishes which one would do well to refrain from attempting unless
+cooked in this fashion. These cooking pots are inexpensive, and certain
+foods taste decidedly better if cooked in this way. For braising, pot
+roasting, or stewing fruit and other articles which need to be cooked
+slowly under close cover, the application of a moderate, even heat
+produces far better results than if quick heat is applied. For such
+cases the use of earthenware cooking pots is recommended.</p>
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_39">[39]</span></p>
+
+<h2 class="p2"><i>Time Table for Cooking</i></h2>
+</div>
+
+<table class="smaller" style="max-width: 40em">
+
+  <tr>
+    <th class="header" colspan="2">Baking</th>
+  </tr>
+
+  <tr>
+    <td class="cht1">Beef, loin or ribs, rare, per lb</td>
+    <td class="right">8 to 10 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Beef, loin or ribs, well done, per lb</td>
+    <td class="right">12 to 16 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Beef, ribs, rolled, rare</td>
+    <td class="right">12 to 15 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Beef, ribs, rolled, well done</td>
+    <td class="right">15 to 18 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Beef, fillet, rare</td>
+    <td class="right">20 to 30 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Beef, fillet, well done</td>
+    <td class="right">60 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Mutton, leg, rare, per lb</td>
+    <td class="right">10 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Mutton, leg, well done, per lb</td>
+    <td class="right">14 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Mutton, forequarter, stuffed, per lb</td>
+    <td class="right">15 to 25 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Lamb, well done, per lb</td>
+    <td class="right">15 to 20 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Veal, well done, per lb</td>
+    <td class="right">18 to 22 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Pork, well done, per lb</td>
+    <td class="right">20 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Venison, rare, per lb</td>
+    <td class="right">10 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Chicken, per lb</td>
+    <td class="right">15 to 20 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Turkey, nine lbs</td>
+    <td class="right">3 hours</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Goose, nine lbs</td>
+    <td class="right">2½ hours</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Duck, domestic</td>
+    <td class="right">1 to 1¼ hours</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Duck, wild</td>
+    <td class="right">20 to 30 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Grouse</td>
+    <td class="right">25 to 30 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Ham</td>
+    <td class="right">4 to 6 hours</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Fish, 3 or 4 lbs</td>
+    <td class="right">45 to 60 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Small fish and fillets</td>
+    <td class="right">20 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Beans with pork</td>
+    <td class="right">6 to 8 hours</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Bread, white loaf</td>
+    <td class="right">45 to 60 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Graham loaf</td>
+    <td class="right">35 to 45 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Baking powder biscuits</td>
+    <td class="right">12 to 15 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Gems</td>
+    <td class="right">25 to 30 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Quick doughs</td>
+    <td class="right">8 to 15 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Cookies</td>
+    <td class="right">8 to 10 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Gingerbread</td>
+    <td class="right">20 to 30 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Sponge cake</td>
+    <td class="right">45 to 60 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Cake, layer</td>
+    <td class="right">20 to 30 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Cake, loaf</td>
+    <td class="right">40 to 60 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Fruit cake</td>
+    <td class="right">2 to 3 hours</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Cake, wedding</td>
+    <td class="right">3 to 5 hours</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Cakes, small</td>
+    <td class="right">15 to 25 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Batter puddings</td>
+    <td class="right">35 to 45 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Pies</td>
+    <td class="right">30 to 50 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Tarts</td>
+    <td class="right">15 to 20 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Patties</td>
+    <td class="right">15 to 25 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Vol-au-vent</td>
+    <td class="right">50 to 60 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Muffins, yeast</td>
+    <td class="right">30 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Muffins, baking powder</td>
+    <td class="right">20 to 25 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Indian pudding</td>
+    <td class="right">2 to 3 hours<span class="pagenum" id="Page_40">[40]</span></td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Rice or tapioca pudding</td>
+    <td class="right">1 hour</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Bread puddings</td>
+    <td class="right">45 to 60 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Scallop dishes</td>
+    <td class="right">15 to 20 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Custard</td>
+    <td class="right">35 to 45 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Custard in cups</td>
+    <td class="right">20 to 25 minutes</td>
+  </tr>
+
+  <tr>
+    <th class="header" colspan="2">Boiling</th>
+  </tr>
+
+  <tr>
+    <td class="cht1">MEATS</td>
+    <td class="right">2 to 6 hours</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Corned meat</td>
+    <td class="right">4 to 6 hours</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Ox tongue</td>
+    <td class="right">3 to 4 hours</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Ham, 12 to 14 lbs</td>
+    <td class="right">4 to 5 hours</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Turkey, 10 lbs</td>
+    <td class="right">3 to 3½ hours</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Fowl, 4 to 5 lbs</td>
+    <td class="right">2 to 3 hours</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Chicken, 3 lbs</td>
+    <td class="right">1 to 1½ hours</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Fish, 2 to 5 lbs</td>
+    <td class="right">30 to 45 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Lobster</td>
+    <td class="right">25 to 30 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Cod, 3 to 5 lbs</td>
+    <td class="right">20 to 30 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Haddock, 3 to 5 lbs</td>
+    <td class="right">20 to 30 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Halibut, thick piece, per lb</td>
+    <td class="right">15 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Salmon, thick piece, per lb</td>
+    <td class="right">10 to 15 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Asparagus</td>
+    <td class="right">20 to 30 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Beans, shell or string</td>
+    <td class="right">1 to 3 hours</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Beets, young</td>
+    <td class="right">50 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Beets, old</td>
+    <td class="right">3 to 4 hours</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Brussels sprouts</td>
+    <td class="right">15 to 20 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Cabbage</td>
+    <td class="right">35 to 60 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Carrots</td>
+    <td class="right">1 hour</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Cauliflower</td>
+    <td class="right">25 to 30 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Corn</td>
+    <td class="right">12 to 20 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Macaroni</td>
+    <td class="right">20 to 35 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Turnips</td>
+    <td class="right">30 to 45 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Onions</td>
+    <td class="right">45 to 60 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Parsnips</td>
+    <td class="right">30 to 45 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Spinach</td>
+    <td class="right">15 to 20 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Tomatoes, stewed</td>
+    <td class="right">15 to 20 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Rice</td>
+    <td class="right">20 to 30 minutes</td>
+  </tr>
+
+  <tr>
+    <th class="header" colspan="2">Broiling</th>
+  </tr>
+
+  <tr>
+    <td class="cht1">Steak, 1 inch thick</td>
+    <td class="right">4 to 10 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Steak, 1½ inches thick</td>
+    <td class="right">8 to 12 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Lamb or mutton chops</td>
+    <td class="right">6 to 10 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Chicken</td>
+    <td class="right">20 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Quails</td>
+    <td class="right">8 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Squabs</td>
+    <td class="right">10 to 12 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Shad, whitefish and bluefish</td>
+    <td class="right">15 to 20 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Fish slices</td>
+    <td class="right">12 to 15 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Liver</td>
+    <td class="right">4 to 5 minutes</td>
+  </tr>
+
+  <tr>
+    <th class="header" colspan="2">Frying</th>
+  </tr>
+
+  <tr>
+    <td class="cht1">Smelts and other small fish</td>
+    <td class="right">3 to 5 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Breaded chops</td>
+    <td class="right">5 to 8 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Potatoes, raw</td>
+    <td class="right">4 to 8 minutes</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Fish balls and croquettes</td>
+    <td class="right">1 minute</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">Muffins, fritters, and doughnuts</td>
+    <td class="right">3 to 5 minutes<span class="pagenum" id="Page_41">[41]</span></td>
+  </tr>
+</table>
+
+
+<h3>Weights and Measures</h3>
+
+<table class="smaller">
+  <tr>
+    <td class="cht1">27⅓ grains</td>
+    <td class="cht">1 dram</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">16 drams</td>
+    <td class="cht">1 ounce</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">16 ounces</td>
+    <td class="cht">1 pound</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">1 teaspoonful</td>
+    <td class="cht">60 drops</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">3 teaspoonfuls</td>
+    <td class="cht">1 tablespoonful</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">4 tablespoonfuls</td>
+    <td class="cht">1 wineglass,<br>½ gill, or<br>¼ cup</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">16 tablespoonfuls</td>
+    <td class="cht">1 cup</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">2 gills</td>
+    <td class="cht">1 cup</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">2 cups</td>
+    <td class="cht">1 pint</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">2 pints</td>
+    <td class="cht">1 quart</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">4 quarts</td>
+    <td class="cht">1 gallon</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">2 tablespoonfuls Crisco</td>
+    <td class="cht">1 ounce</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">2 tablespoonfuls salt</td>
+    <td class="cht">1 ounce</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">2 tablespoonfuls sugar</td>
+    <td class="cht">1 ounce</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">4 tablespoonfuls flour</td>
+    <td class="cht">1 ounce</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">1 tablespoonful liquid</td>
+    <td class="cht">½ ounce</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">1 square chocolate</td>
+    <td class="cht">1 ounce</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">⅓ cupful chopped nut meats (blanched)</td>
+    <td class="cht">1 ounce</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">1 cupful currants</td>
+    <td class="cht">¼ pound</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">1 cupful crumbs</td>
+    <td class="cht">¼ pound</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">4⅓ cupfuls coffee</td>
+    <td class="cht">1 pound</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">3½ cupfuls confectioners’ sugar</td>
+    <td class="cht">1 pound</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">4½ cupfuls graham flour</td>
+    <td class="cht">1 pound</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">2⅔ cupfuls oatmeal</td>
+    <td class="cht">1 pound</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">5 cupfuls rolled oats</td>
+    <td class="cht">1 pound</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">4⅓ cupfuls rye meal</td>
+    <td class="cht">1 pound</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">1⅞ cupfuls rice</td>
+    <td class="cht">1 pound</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">2⅓ cupfuls dry beans</td>
+    <td class="cht">1 pound</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">2 cupfuls granulated sugar</td>
+    <td class="cht">1 pound</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">2⅔ cupfuls brown sugar</td>
+    <td class="cht">1 pound</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">2⅔ cupfuls powdered sugar</td>
+    <td class="cht">1 pound</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">1 cupful (volume)</td>
+    <td class="cht">8 ounces</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">1 cupful water</td>
+    <td class="cht">8⅓ ounces</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">1 pint butter</td>
+    <td class="cht">1 pound</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">1 quart flour</td>
+    <td class="cht">1 pound</td>
+  </tr>
+
+  <tr>
+    <td class="cht1">10 small or 9 medium eggs</td>
+    <td class="cht">1 pound</td>
+  </tr>
+</table>
+
+<p>All materials are measured level, i.e., by filling spoon or cup more
+than full and leveling with a case knife.</p>
+
+<p>To measure meal, flour, sugar and similar ingredients, sift lightly
+into the measure, then level.</p>
+
+<p>Standard measuring cups made of tin, aluminum or glass holding half
+a pint always should be used. Coffee and teacups vary so much that
+correct proportions can not be obtained by using them.</p>
+
+<p>To measure a spoonful of dry material, fill the spoon heaping, then
+level. To measure a half-spoonful, fill and level the spoon, then
+divide in half lengthways; for quarter-spoonfuls, divide the halves
+crossways.</p>
+
+<p><i>Use level measurements in all recipes in this book.</i></p>
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_42">[42]</span></p>
+
+<h2 class="p2"><i>The Art of Carving</i></h2>
+</div>
+
+<div>
+<img class="drop-cap" src="images/drop-c.jpg" width="50" alt="">
+</div>
+
+
+<p class="drop-cap p-left">Carving is an art, and one which anybody, with a knowledge of a few
+general directions, can acquire easily.</p>
+
+<p>A proper set of carving tools is almost indispensable, and should
+comprise: a good thin, sharp-bladed knife, a solid two or three pronged
+fork, and a pair of carving scissors. Anything that needs to be carved
+at table should be placed on a dish sufficiently large to allow the
+joint to be turned without moving the dish from its position. The dish
+should be placed close in front of the carver. Such joints as beef,
+veal and ham should be cut very thin; while lamb, mutton, and pork
+should be cut a trifle thicker.</p>
+
+<p><i>To carve a fowl</i>, begin by sticking the fork into the pinion and
+draw it towards the leg; and then, passing the knife underneath, take
+off the wing at the joint. Next slip the knife between leg and body,
+to cut through the joint; and with the fork turn leg back, and joint
+will give way. Then take off other wing and leg. After legs are taken
+off, enter knife into the top of breast, and cut under merrythought or
+wishbone so as to loosen it, lifting it with the fork. Afterwards cut
+slices from both sides of breast. Next, take off collarbones, which lie
+on each side of wishbone and then separate side bones from the back.
+The breast and wings are considered the most delicate parts; the back
+as the least desirable, generally is left on platter.</p>
+
+<p><i>A turkey</i> is carved in same manner, except that the legs and
+wings, being larger, are separated at lower joint. Lower part of leg
+(or drumstick) being hard, tough, and stringy, usually is allowed to
+remain on platter. First cut off wing, leg, and breast from one side;
+then turn turkey round and cut them off from the other.</p>
+
+<p><i>To carve a goose</i>, separate leg from body by putting fork into
+small end of leg, pressing it close to body, and then passing knife
+under, and turning leg back as you cut through joint. To take off wing,
+put fork into the small end of wing, and press it closely to body, then
+slip knife under and separate the joint. Next, cut under wishbone and
+take it off,<span class="pagenum" id="Page_43">[43]</span> and cut slices from breast. Then turn and dismember the
+other side. Take off upper side bones next to wings, then two lower
+side bones. The breast and legs of a goose are considered the most
+choice. If a goose is old, there is no fowl so tough.</p>
+
+<p><i>Quails</i> merely are split down the back, as also are pigeons,
+giving a half to each person.</p>
+
+<p><i>To carve loin of mutton</i>, a portion is cut through, beginning at
+the best end. If kidney be in it, a slice should be served as far as
+it will go to each portion. Care must be taken that the bone is well
+jointed. The butcher chops the loin between each vertebra. When big
+mutton is carved it gives a large chop, oftentimes more than the amount
+desired, but a chop cannot be divided without waste, or one portion
+being all the inferior end. It is therefore a good plan to joint a
+loin of mutton with a small meat saw, cutting any thickness desired.
+In this case the actual bone will often have to be sawn through. The
+result will be more economical, and the servings more agreeable. The
+loin also can be boned entirely, stuffed or not, as preferred, the flap
+end folded and fastened over the fillet portion. Then the meat can be
+carved across any thickness.</p>
+
+<p><i>To carve leg of mutton</i>, stand joint the inner part of the leg
+uppermost and cut across center to bone, towards carver, then cut
+rather thick slices on either side. To serve the meat equally, unless
+any special part is desired, a portion of the knuckle is served with a
+slice of the thick end. The prime fat is the kernel of fat at the thick
+end.</p>
+
+<p><i>To carve forequarter of mutton or lamb</i>. The forequarter of
+mutton usually is not served whole unless the mutton be very small.
+The forequarter of lamb frequently is served whole. Before cooking
+it must be jointed through the chine of bone at the back, to enable
+this portion being served in chops, twice across the breastbones the
+entire length, and at short intervals at the edge of the breast. Before
+serving it is usual to separate the shoulder by pressing the fork in by
+the knuckle, then passing knife round shoulder, crossing about center
+of joint, raising shoulder without cutting too much meat off breast.
+Leave shoulder in position on joint; a second dish is sent to table on
+which to lay it while the other part is being carved.</p>
+
+<p><i>To carve rabbit or hare</i>. In either case first separate legs and
+shoulders; then cut the back part across, into two parts.<span class="pagenum" id="Page_44">[44]</span> This is
+accomplished best by inserting the knife into joint, and raising up the
+back by means of the fork. The back or fillet part is considered the
+best portion of a hare or rabbit.</p>
+
+<p><i>To carve sirloin of beef</i>, a sirloin should be cut into thin
+slices with a sharp, firm cut from end to end of the joint. At the
+upper portion the cut should be clean and even; then use point of knife
+to loosen slices from bones. In carving undercut, remove superfluous
+fat, and cut slices from end to end in same manner as upper portion.
+Be careful always to cut down straight to the bone of a sirloin or rib
+of beef; by so doing you will not spoil appearance of joint, and what
+remains will look tidy.</p>
+
+<p><i>To carve ham.</i> Ham should be cut through to the bone first from
+center or near thin end. Slices must be cut thin. Always commence
+cutting from upper side. The fairest way by far, so as to serve fat and
+lean evenly, is to begin cutting from center of thickest part, and to
+cut thin circular slices; by this means the flavor of the ham is far
+better, and it will prove to be the more economical way of serving.</p>
+
+<p><i>To carve ox-tongue.</i> Commence cutting from middle of tongue; cut
+slices not too thin and take them from each side being careful not to
+cut slices through to bottom part of tongue. Extreme end of the tip
+and the lower part of tongue generally are used up for chopping in
+salpicons, etc. A little of the fat should be put on each plate. When
+rolled tongue is served it must be cut horizontally into rather thin
+slices.</p>
+
+<p><i>To carve fish.</i> A silver slicer or trowel should be used for this
+purpose; a steel knife applied to fish often spoils the delicacy of its
+flavor. Great care must be taken to prevent breaking the flakes, which
+ought to be kept as entire as possible. Short-grained fish, such as
+salmon, etc., should be cut lengthwise, not crosswise.</p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_044.jpg"
+    alt="">
+  </div>
+
+<p><span class="pagenum" id="Page_45">[45]</span></p>
+<hr class="chap x-ebookmaker-drop">
+
+
+<div class="chapter">
+<p class="center lg p2"><i><b>Six Hundred and Fifteen<br>
+Tested Recipes</b></i></p></div>
+
+<p class="center xs"><i>AND A</i></p>
+
+<p class="center lg">“<i><b>Calendar of Dinners</b></i>”</p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_045.jpg"
+    alt="">
+  </div>
+
+<p class="center"><b>by Marion Harris Neil</b></p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_46">[46]</span></p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_046a.jpg"
+    alt="">
+  </div>
+
+
+<h2>SOUPS</h2>
+</div>
+
+<p class="drop-cap1 p-left">An economical housewife may supply good gravy and thick soups at
+very little, if any, addition to the weekly expenses, as soups are
+an excellent method of using up scraps and bones from joints and
+vegetables that otherwise are wasted. Soup, if taken as the primary
+course of a substantial dinner, if well flavored and warm, acts as a
+stimulant in the stomach, exciting the gastric glands, and generally
+enabling that organ to perform its functions more easily. For this
+object the soup should be thin and not too much of it partaken,
+otherwise it dilutes the digestive juices too much. If it is to form
+the chief part of the meal, the soup will be more nutritious if
+thickened, especially so, if pulse—i.e., peas, beans, and lentils—is
+used as the thickening medium.</p>
+
+<p>Stock is the liquid in which meat, bones, or vegetables have been
+cooked, and which contains an extract from these substances. It is
+used for soups, sauces, and gravies. Fresh or cooked bones or meat may
+be used. A stock pot may be kept on the stove, into which are put any
+scraps of meat, bones, gristle, or vegetable; at the end of the day
+it is strained, and all fat taken off. Bones and meat for stock must
+be broken into small pieces. Cold water should be used, and a little
+salt to extract the nutriment. The whole must be brought slowly to the
+boiling point; then, the temperature lowered, the fat and scum taken
+off. When wanted for clear soups the vegetables should be cleaned,
+but not cut up, or with the long cooking they may mash and thicken
+the soup. In hot weather it is better to leave out the vegetables, as
+the stock turns sour more quickly if vegetables have been used in its
+preparation. They can be cooked separately and added when using the
+stock.</p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_046b.jpg"
+    alt="">
+  </div>
+
+<p>The soup should simmer for five or six hours to extract the gelatinous
+matters. If the stock is skimmed occasionally it will be much clearer.
+Keep the lid on the stock pot to prevent<span class="pagenum" id="Page_47">[47]</span> loss by evaporation. The
+bones can be cooked again next day for a second stock, but the
+vegetables must be taken out. Care must be taken that nothing doubtful
+in freshness be put into the stock pot. Meat and bones should be well
+wiped with a damp cloth before using them. If onions be put in the
+soup unpeeled, simply washed and the root end cut off, they will help
+to color the soup. When using eggs for other dishes, if the shells be
+washed before breaking them and added to the stock pot they will help
+to clear the soup. For clear soups care must be taken that nothing
+of a floury nature be added to the stock pot. Stock always should be
+strained before cooling. Never allow it to stand in stock pot all
+night. Clear gravy soup consists of the extractives, flavoring matters,
+and gelatine of meat and bones.</p>
+
+<p>Consommé is a good stock made from beef, veal, and often fowl, and
+flavored with vegetables, cooled, freed from fat. It is clarified with
+whites and shells of eggs, and chopped raw lean beef, and strained
+through a cloth. It should be brilliantly clear and of a pale brown
+color. Any fat floating on the stock may be removed by passing a piece
+of kitchen or blotting paper over the surface. Soup left from a meal
+will keep better if strained from the vegetables that have been served
+in it. In hot weather, stock left over must be boiled each day, and
+poured into a clean basin to prevent its turning sour. In warm weather,
+soups with milk in their composition should have a pinch of baking soda
+added.</p>
+
+<p>Thickenings for soup consist usually of yolks of eggs and cream beaten
+together in a basin, the boiling soup poured on slowly, stirring
+well at the same time. Soups thus thickened should not be allowed to
+boil again, otherwise they will curdle. Instead of eggs and cream,
+cornstarch and milk may be used to thicken the soup.</p>
+
+
+<p class="center p1"><b>Asparagus Soup</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>40 heads asparagus</li>
+  <li>&ensp;3 tablespoonfuls flour</li>
+  <li>&ensp;3 tablespoonfuls Crisco</li>
+  <li>&ensp;½ cupful cream</li>
+  <li>&ensp;1 quart white stock</li>
+  <li>&ensp;1 bunch herbs</li>
+  <li>&ensp;1 bay leaf</li>
+  <li>&ensp;4 sprigs parsley</li>
+  <li>&ensp;2 egg yolks</li>
+  <li>&ensp;1 blade mace</li>
+  <li>&emsp;&nbsp;Salt and white pepper to taste</li>
+  <li>&ensp;1 onion</li>
+</ul>
+</div>
+
+<p>Take heads off asparagus, and put aside. Cut up stalks in slices, also
+onion, put these into saucepan with Crisco, herbs, parsley, bay leaf,
+and mace, and fry gently for fifteen minutes, add flour, then stock,
+and simmer slowly for 1½ hours. Rub through sieve, add cream, yolks
+of eggs, and seasonings, reheat, but take care not to boil soup. Just
+before serving throw in asparagus tops, which should be first cooked in
+a little boiling stock.</p>
+
+<p><span class="pagenum" id="Page_48">[48]</span></p>
+
+
+<p class="center p1"><b>Cheese Soup</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;4 tablespoonfuls grated cheese</li>
+  <li>&ensp;3 quarts clear soup stock</li>
+  <li>1½ cupfuls flour</li>
+  <li>&ensp;4 tablespoonfuls Crisco</li>
+  <li>&ensp;2 cupfuls cream</li>
+  <li>&ensp;2 eggs</li>
+  <li>&emsp;&nbsp;Salt, pepper, and paprika to taste</li>
+  <li>&emsp;&nbsp;Finely grated cheese</li>
+</ul>
+</div>
+
+<p>Put flour into double boiler, add gradually cream, Crisco, 4
+tablespoonfuls of grated cheese and paprika to taste, stir over fire
+till a smooth paste. Break in eggs, mix well, cook two minutes longer
+and allow to cool. Roll into balls, when they are all formed, drop into
+boiling water and cook gently five minutes. Drain and put into soup
+tureen. Pour over boiling stock and serve with dish of finely grated
+cheese.</p>
+
+
+<p class="center p1"><b>Cream of Tomato Soup</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;2 tablespoonfuls flour</li>
+  <li>1½ tablespoonfuls Crisco</li>
+  <li>&ensp;1 cupful milk</li>
+  <li>2½ cupfuls strained tomato juice</li>
+  <li>&ensp;1 teaspoonful celery salt</li>
+  <li>&emsp;&nbsp;Salt, pepper, and paprika to taste</li>
+  <li>&emsp;&nbsp;Pinch baking soda</li>
+  <li>&ensp;1 tablespoonful tomato catsup</li>
+</ul>
+</div>
+
+<p>Blend Crisco and flour together in saucepan over fire, add milk and
+bring to boiling point. Heat tomato juice, tomato catsup and add soda
+and seasonings. Just before serving add Crisco mixture to tomato juice
+and stir till boiling. Serve hot. Another method, is to cook 1 quart
+can of tomatoes with 1 quart of water twenty minutes, then rub through
+sieve. Blend 2 tablespoonfuls Crisco with 2 tablespoonfuls flour, add
+1 tablespoonful sugar, salt, pepper, and red pepper to taste, and 1
+tablespoonful tomato catsup. Add pinch of baking soda to tomatoes, then
+add gradually to Crisco mixture. Just bring to boiling point and serve
+with tablespoonful whipped cream on top of each plate.</p>
+
+
+<p class="center p1"><b>Fish Soup</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 lb. cod, or other white fish</li>
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 quart white stock, or half milk and half water</li>
+  <li>1 small carrot</li>
+  <li>1 small onion</li>
+  <li>1 stalk celery</li>
+  <li>3 parsley sprigs</li>
+  <li>1 blade mace</li>
+  <li>2 egg yolks</li>
+  <li>½ cupful cream</li>
+  <li>1 lemon</li>
+  <li>2 tablespoonfuls flour</li>
+  <li>1 teaspoonful chopped parsley</li>
+  <li>&ensp;&nbsp;Dry toast</li>
+</ul>
+</div>
+
+<p>Wash and dry fish and cut into small pieces. Put into saucepan with
+stock, vegetables cut in small pieces, parsley and mace. Let these
+simmer for half hour, then strain off liquid. Melt Crisco in pan, stir
+in flour, then add fish liquor and stir till it boils. Draw it to the
+side of fire and let cool slightly. Beat yolks of eggs with cream,
+and, when soup has cooled, strain them in. Reheat soup without boiling
+it, to cook eggs. Season, and add few drops lemon juice and chopped
+parsley. Serve with small pieces of dry toast.</p>
+
+<p><span class="pagenum" id="Page_49">[49]</span></p>
+
+
+<p class="center p1"><b>Lentil Soup</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful lentils</li>
+  <li>2 cupfuls milk</li>
+  <li>3 tablespoonfuls Crisco</li>
+  <li>3 pints stock or water</li>
+  <li>1 onion</li>
+  <li>1 carrot</li>
+  <li>2 stalks celery</li>
+  <li>1 tablespoonful flour</li>
+  <li>1 bay leaf</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>¼ cupful cream</li>
+  <li>&ensp;&nbsp;Croutons</li>
+</ul>
+</div>
+
+<p>Wash lentils; soak twenty-four hours; drain well. Cut onion, carrot and
+celery into small pieces, then put them into a saucepan with Crisco,
+cover, and cook gently for fifteen minutes. Add stock and simmer 2
+hours, then rub through sieve. Return to pan, add milk, seasonings, and
+bring to boil. Moisten flour with ½ cupful milk or stock, add it to
+soup and simmer five minutes. Season to taste and add cream. Serve with
+croutons of fried or toasted bread.</p>
+
+<p>Lentils are a small leguminous seed, not so generally known as beans,
+but an excellent nitrogenous food, containing about 25 per cent.
+protein, more than 50 per cent. starch, with over 2 per cent. fat. They
+are not used as much as they ought to be.</p>
+
+<p>Croutons are made by cutting bread into tiny cubes and browning
+through and through in hot oven or putting into a frying pan with 2
+tablespoonfuls Crisco and browning well. If latter is used great care
+must be used as the croutons will brown easily.</p>
+
+
+<p class="center p1"><b>Lobster Bisque</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 can lobster</li>
+  <li>1 cupful breadcrumbs</li>
+  <li>1 quart milk</li>
+  <li>1 quart water</li>
+  <li>1 tablespoonful flour</li>
+  <li>¼ cupful Crisco</li>
+  <li>&ensp;&nbsp;Salt, pepper, red pepper, and grated nutmeg to taste</li>
+  <li>&ensp;&nbsp;Squares fried bread</li>
+  <li>&ensp;&nbsp;Thin lemon slices</li>
+</ul>
+</div>
+
+<p>Open a can of lobster of good quality, take out best pieces and cut
+into small squares without tearing; put them aside. Place remains of
+lobster in mortar or basin, and pound quite smooth with Crisco. Soak
+bread in water, adding flour, and seasonings, and put all on fire in
+soup pot with pounded lobster and Crisco; stir till it boils, and boil
+for fifteen minutes; then pass it through sieve, add milk and pieces
+of lobster, and return to the pot till it boils up. Serve with small
+squares of fried bread, and send thin slices of lemon to table with it.
+This is an excellent soup, and can of course be made with fresh lobster.</p>
+
+
+<p class="center p1"><b>Norfolk Puree</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>½ cupful barley, pearl</li>
+  <li>1 quart water</li>
+  <li>3 pints white stock</li>
+  <li>½ cupful cream</li>
+  <li>1 yolk of egg</li>
+  <li>2 tablespoonfuls Crisco</li>
+  <li>4 tablespoonfuls cooked carrot balls</li>
+  <li>4 tablespoonfuls cooked peas</li>
+  <li>&ensp;&nbsp;Salt, pepper, and paprika to taste</li>
+  <li>&ensp;&nbsp;Diced toast or fried bread</li>
+</ul>
+</div>
+
+<p>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<span class="pagenum" id="Page_50">[50]</span> 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.</p>
+
+
+<p class="center p1"><b>Soup Verte</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>4 tablespoonfuls flour</li>
+  <li>3 tablespoonfuls Crisco</li>
+  <li>2 quarts stock</li>
+  <li>1 lb. spinach</li>
+  <li>1 bunch parsley</li>
+  <li>1 teaspoonful sugar</li>
+  <li>2 egg yolks</li>
+  <li>1 lemon</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+</ul>
+</div>
+
+<p>Put stock into saucepan; add spinach and parsley, picked and thoroughly
+washed; let all boil twenty minutes; strain, rubbing puree through
+sieve. Return it all to saucepan, add Crisco and flour mixed together
+with cupful of water, sugar and strained juice of a quarter of lemon.
+Let boil five minutes. Beat yolks of eggs with ¼ cupful water, add them
+gradually to soup off fire, and stir near fire until cooked. Soup must
+not boil after yolks are added. Season with salt and pepper and serve.</p>
+
+
+<p class="center p1"><b>Thick Rice Soup</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 pints water or stock</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>2 small onions</li>
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 cupful rice</li>
+  <li>1 cupful canned tomatoes, or 4 fresh ones</li>
+</ul>
+</div>
+
+<p>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.</p>
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_51">[51]</span></p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_051a.jpg"
+    alt="">
+  </div>
+
+
+<h2>FISH</h2>
+</div>
+
+<p class="drop-cap1 p-left">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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_051b.jpg"
+    alt="">
+  </div>
+
+<p><span class="pagenum" id="Page_52">[52]</span></p>
+
+<p><i>To bone fish.</i> 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.</p>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Baked Halibut</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 lbs. halibut</li>
+  <li>1 cupful tomatoes</li>
+  <li>2 tablespoonfuls flour</li>
+  <li>2 tablespoonfuls Crisco</li>
+  <li>¾ teaspoonful salt</li>
+  <li>⅛ teaspoonful pepper</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Baked Salmon with Colbert Sauce</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 slice salmon, 1½ lbs. in weight</li>
+  <li>4 tablespoonfuls melted Crisco</li>
+  <li>1 tablespoonful chopped parsley</li>
+  <li>1 tablespoonful tarragon vinegar</li>
+  <li>1 chopped shallot, gherkin and anchovy</li>
+  <li>&ensp;&nbsp;Salt, pepper, and red pepper to taste</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Sauce</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>4 tablespoonfuls Crisco</li>
+  <li>2 tablespoonfuls flour</li>
+  <li>1 teaspoonful lemon juice</li>
+  <li>3 anchovies</li>
+  <li>1 tablespoonful chopped parsley</li>
+  <li>&ensp;&nbsp;Pepper to taste</li>
+  <li>2 cupfuls fish stock, or milk and water</li>
+</ul>
+</div>
+
+<p><i>For fish.</i> 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.</p>
+
+<p><i>For sauce.</i> 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.</p>
+
+<p><span class="pagenum" id="Page_53">[53]</span></p>
+
+
+<p class="center p1"><b>Baked Shad</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 shad weighing 4 lbs.</li>
+  <li>¼ lb. mushrooms</li>
+  <li>½ cupful Crisco</li>
+  <li>2 tablespoonfuls chopped parsley</li>
+  <li>2 tablespoonfuls chopped chives</li>
+  <li>1 cupful breadcrumbs</li>
+  <li>1 egg</li>
+  <li>&ensp;&nbsp;Salt and white pepper</li>
+  <li>&ensp;&nbsp;Salt pork</li>
+  <li>1 cupful cream</li>
+  <li>1 teaspoonful cornstarch</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Cassolettes of Fish</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>½ lb. cold cooked fish or shrimps</li>
+  <li>½ cupful milk</li>
+  <li>4 tablespoonfuls Crisco</li>
+  <li>½ cupful water</li>
+  <li>2 tablespoonfuls cream</li>
+  <li>4 tablespoonfuls flour</li>
+  <li>&ensp;&nbsp;Salt, pepper, and red pepper to taste</li>
+  <li>1 teaspoonful lemon juice</li>
+  <li>2 lbs. cooked potatoes</li>
+  <li>2 eggs</li>
+</ul>
+</div>
+
+<p>Rub potatoes through a sieve, add little salt and pepper, 1 egg well
+beaten, and 2 tablespoonfuls melted Crisco and mix well. Roll out on
+floured baking board to 1¼ inches in thickness. Cut into small rounds,
+brush over with remaining egg well beaten, toss in fine breadcrumbs,
+mark the center slightly with a smaller round cutter. Fry to golden
+color in hot Crisco. Remove lids, carefully remove bulk of potatoes
+from inside, fill with mixture, replace lids, and serve hot. For
+mixture, blend 2 tablespoonfuls of the Crisco with flour in a saucepan
+over the fire, add milk, water and seasonings and cook for a few
+minutes. Put in flaked fish and make hot. Add cream last. ½ teaspoonful
+of anchovy extract may be added if liked.</p>
+
+<p>Sufficient for ten cassolettes.</p>
+
+
+<p class="center p1"><b>Dressed Crab</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 good sized heavy crab</li>
+  <li>6 tablespoonfuls Crisco</li>
+  <li>2 tablespoonfuls breadcrumbs</li>
+  <li>3 tablespoonfuls olive oil</li>
+  <li>2 tablespoonfuls vinegar</li>
+  <li>1 tablespoonful chopped parsley</li>
+  <li>&ensp;&nbsp;Crisp lettuce leaves</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+</ul>
+</div>
+
+<p>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<span class="pagenum" id="Page_54">[54]</span> 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.</p>
+
+
+<p class="center p1"><b>Curried Cod</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 lbs. cod</li>
+  <li>¼ cupful Crisco</li>
+  <li>2 cupfuls white stock</li>
+  <li>1 tablespoonful flour</li>
+  <li>2 teaspoonfuls curry powder</li>
+  <li>1 medium-sized onion</li>
+  <li>1 tablespoonful lemon juice</li>
+  <li>&ensp;&nbsp;Salt, pepper, and red pepper to taste</li>
+  <li>2 cupfuls plain boiled rice</li>
+  <li>2 tablespoonfuls chopped cocoanut</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Flounder a la Crěme</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 flounder about 2 lbs.</li>
+  <li>2 cupfuls milk</li>
+  <li>1 tablespoonful cream</li>
+  <li>3 tablespoonfuls Crisco</li>
+  <li>1 blade mace</li>
+  <li>6 whole white peppers</li>
+  <li>4 tablespoonfuls flour</li>
+  <li>&ensp;&nbsp;Lemon juice</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p><span class="pagenum" id="Page_55">[55]</span></p>
+
+
+<p class="center p1"><b>Flounder a la Turque</b></p>
+
+<p class="center smaller"><b>For Fish</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 large flounder</li>
+  <li>1 teaspoonful chopped parsley</li>
+  <li>3 tablespoonfuls breadcrumbs</li>
+  <li>2 tablespoonfuls Crisco</li>
+  <li>½ teaspoonful powdered herbs</li>
+  <li>1 pinch powdered mace</li>
+  <li>&ensp;&nbsp;Salt, pepper, and red pepper to taste</li>
+  <li>½ cupful picked shrimps</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Sauce</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>½ lemon</li>
+  <li>1 egg</li>
+  <li>½ cupful melted Crisco</li>
+  <li>1 yolk of egg</li>
+  <li>½ teaspoonful mustard</li>
+  <li>½ teaspoonful salt</li>
+  <li>1 pinch red pepper</li>
+  <li>1 tablespoonful vinegar</li>
+  <li>2 chopped gherkins</li>
+  <li>1 teaspoonful chopped parsley</li>
+</ul>
+</div>
+
+<p><i>For fish.</i> 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.</p>
+
+<p><i>For sauce.</i> 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.</p>
+
+
+<p class="center p1"><b>Fish Pudding</b></p>
+
+<p class="center sm">(<i>Kate B. Vaughn</i>)</p>
+
+<p class="center smaller"><b>For Pudding</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 lbs. cooked fish</li>
+  <li>1 cupful milk</li>
+  <li>1 tablespoonful flour</li>
+  <li>1 tablespoonful Crisco</li>
+  <li>2 eggs</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>¼ teaspoonful onion juice</li>
+  <li>1 tablespoonful Worcestershire sauce</li>
+  <li>&ensp;&nbsp;Cream sauce</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Sauce</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>3 tablespoonfuls flour</li>
+  <li>3 tablespoonfuls Crisco</li>
+  <li>1 slice carrot</li>
+  <li>1 slice onion</li>
+  <li>1 slice celery</li>
+  <li>1 blade of mace</li>
+  <li>1 bay leaf</li>
+  <li>6 whole peppers</li>
+  <li>1 sprig of parsley</li>
+  <li>¼ teaspoonful salt</li>
+  <li>1 cupful thick cream</li>
+</ul>
+</div>
+
+<p><i>For pudding.</i> 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.</p>
+
+<p><i>For sauce.</i> 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.</p>
+
+<p><span class="pagenum" id="Page_56">[56]</span></p>
+
+
+<p class="center p1"><b>Fried Fish</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;&nbsp;Fish</li>
+  <li>&ensp;&nbsp;Crisco</li>
+  <li>1 egg</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>&ensp;&nbsp;Crumbs</li>
+  <li>&ensp;&nbsp;Sauce</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p><i>Sauce.</i> Blend 1½ tablespoonfuls Crisco with 1 tablespoonful flour
+in saucepan over fire, add 1 cupful of milk or cream and bring to boil,
+cook for a few minutes over hot water. Cool and add 2 chopped green
+bell peppers and 6 medium-sized chopped sour pickles.</p>
+
+
+<p class="center p1"><b>Fried Lobster with Horseradish Sauce</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 boiled lobster</li>
+  <li>&ensp;&nbsp;Crisco for frying</li>
+  <li>1 egg</li>
+  <li>&ensp;&nbsp;Breadcrumbs</li>
+  <li>1 cupful thick cream</li>
+  <li>&ensp;&nbsp;Salt and paprika to taste</li>
+  <li>2 tablespoonfuls grated horseradish</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Gateau of Fish</b></p>
+
+<p class="center smaller"><b>For Fish</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1½ lbs. cooked white fish</li>
+  <li>&ensp;&nbsp;3 tablespoonfuls Crisco</li>
+  <li>&ensp;&nbsp;½ cupful breadcrumbs</li>
+  <li>&ensp;&nbsp;½ cupful milk</li>
+  <li>&ensp;&nbsp;2 eggs</li>
+  <li>&ensp;&nbsp;1 teaspoonful chopped parsley</li>
+  <li>&ensp;&nbsp;1 teaspoonful anchovy paste or extract</li>
+  <li>&emsp;&ensp;Salt and pepper to taste</li>
+  <li>&emsp;&ensp;Lemon slices</li>
+  <li>&emsp;&ensp;Dutch or oyster sauce</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Sauce</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls flour</li>
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 cupful milk</li>
+  <li>½ cupful oyster liquor</li>
+  <li>1 teaspoonful lemon juice</li>
+  <li>&ensp;&nbsp;Salt, pepper, and red pepper to taste</li>
+  <li>2 hard-cooked eggs</li>
+  <li>1 dozen small oysters</li>
+</ul>
+</div>
+
+<p><i>For fish.</i> 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.</p>
+
+<p><i>For sauce.</i> 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.</p>
+
+<p><span class="pagenum" id="Page_57">[57]</span></p>
+
+
+<p class="center p1"><b>Oyster Shortcake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls flour</li>
+  <li>2 teaspoonfuls baking powder</li>
+  <li>½ teaspoonful salt</li>
+  <li>¾ cupful milk</li>
+  <li>1 quart oysters</li>
+  <li>½ cupful Crisco</li>
+  <li>2 tablespoonfuls cornstarch</li>
+  <li>¼ cupful cream</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+</ul>
+</div>
+
+<p>Mix flour, baking powder and ½ teaspoonful salt, then sift twice, work
+in Crisco with tips of fingers, add milk gradually. The dough should be
+just soft enough to handle. Toss on floured baking board, divide into
+two parts, pat lightly and roll out. Place in two shallow Criscoed cake
+tins and bake in quick oven fifteen minutes. Spread them with butter.
+Moisten cornstarch with cream, put into pan with oysters and seasonings
+and make very hot. Allow to cook a few minutes then pour half over one
+crust, place other crust on top and pour over rest of oysters. Serve at
+once.</p>
+
+<p>Sufficient for one large shortcake.</p>
+
+
+<p class="center p1"><b>Salmon Mold</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 can salmon</li>
+  <li>2 tablespoonfuls Crisco</li>
+  <li>½ cupful rolled crackers</li>
+  <li>3 eggs</li>
+  <li>1 tablespoonful Worcestershire sauce</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>Sauce</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 tablespoonful Crisco</li>
+  <li>1 tablespoonful flour</li>
+  <li>1 egg</li>
+  <li>1 cupful milk</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>&ensp;&nbsp;Parsley</li>
+</ul>
+</div>
+
+<p><i>For the mold.</i> 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.</p>
+
+<p><i>For sauce.</i> 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.</p>
+
+<p>Sufficient for one small loaf.</p>
+
+<p><span class="pagenum" id="Page_58">[58]</span></p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_058a.jpg"
+    alt="">
+  </div>
+
+
+<h2>MEATS</h2>
+
+
+<p class="drop-cap1 p-left">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 <i>rationale</i> of the
+cook’s art chiefly depends. Good cooking can make any meat tender, and
+bad cooking can make any meat tough.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_058b.jpg"
+    alt="">
+  </div>
+
+<p>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<span class="pagenum" id="Page_59">[59]</span>
+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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Beef Collops</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 lb. hamburg steak</li>
+  <li>1 chopped onion</li>
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 cupful water or stock</li>
+  <li>1 tablespoonful flour</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>1 teaspoonful mushroom catsup or Worcestershire sauce</li>
+  <li>&ensp;&nbsp;Sippets of toast or croutons</li>
+  <li>&ensp;&nbsp;Mashed potatoes or plain boiled rice</li>
+</ul>
+</div>
+
+<p>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.<span class="pagenum" id="Page_60">[60]</span> 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.</p>
+
+
+<p class="center p1"><b>Braised Loin of Mutton</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;3 lbs. loin mutton</li>
+  <li>&ensp;3 tablespoonfuls Crisco</li>
+  <li>&ensp;1 celery stalk</li>
+  <li>&ensp;½ teaspoonful whole white peppers</li>
+  <li>&ensp;1 bunch sweet herbs</li>
+  <li>&emsp;Salt, pepper, and red pepper to taste</li>
+  <li>&ensp;1 turnip</li>
+  <li>&ensp;1 carrot</li>
+  <li>&ensp;3 cloves</li>
+  <li>&ensp;2 sprigs parsley</li>
+  <li>&ensp;4 tablespoonfuls flour</li>
+  <li>12 button mushrooms</li>
+  <li>&ensp;1 onion</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Chicken a la Tartare</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 young chicken</li>
+  <li>1 egg</li>
+  <li>¾ cupful Crisco</li>
+  <li>&ensp;&nbsp;Breadcrumbs</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>&ensp;&nbsp;Mixed pickles</li>
+  <li>&ensp;&nbsp;Tartare sauce</li>
+</ul>
+</div>
+
+<p>Singe, empty, and split chicken in half; take breastbone out and
+sprinkle salt and pepper over. Melt ½ cupful Crisco in frying pan
+and fry chicken half hour, turning it now and then. Remove from pan
+and place between two dishes with heavy weight on top, till it is
+nearly cold. Then dip in egg beaten up, and roll in breadcrumbs.
+Melt remaining Crisco, then sprinkle it all over chicken; roll in
+breadcrumbs once more. Fry in hot Crisco to golden color. Serve at once
+with a garnish of chopped pickles, and tartare sauce.</p>
+
+
+<p class="center p1"><b>Chicken en Casserole</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 tender chicken for roasting</li>
+  <li>½ cupful Crisco</li>
+  <li>&ensp;&nbsp;Salt and pepper</li>
+  <li>1 pint hot water</li>
+  <li>1 cupful hot sweet cream</li>
+  <li>2 cupfuls chopped mushrooms</li>
+  <li>1 tablespoonful chopped parsley</li>
+</ul>
+</div>
+
+<p>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<span class="pagenum" id="Page_61">[61]</span>
+longer. Serve hot in the casserole. Oysters are sometimes substituted
+for mushrooms, and will be found to impart a pleasing flavor.</p>
+
+
+<p class="center p1"><b>Curried Ox-Tongue</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>6 slices cooked ox-tongue</li>
+  <li>3 tablespoonfuls Crisco</li>
+  <li>2 teaspoonfuls curry powder</li>
+  <li>6 chopped mushrooms</li>
+  <li>1 cupful brown sauce</li>
+  <li>1 dinner roll</li>
+  <li>1 egg</li>
+  <li>1 cupful boiled rice</li>
+</ul>
+</div>
+
+<p><i>For tongue.</i> Cut slices of tongue, fry in Crisco, season with
+¼ teaspoonful salt and curry powder, then add mushrooms, and brown
+sauce, simmer ten minutes. Cut large dinner roll into slices, and toast
+them lightly on both sides; dip them in egg well beaten, then fry in
+hot Crisco and drain. Dish up slices of tongue alternately with fried
+slices of roll, pour sauce round base, and serve with boiled rice.</p>
+
+<p><i>For brown sauce.</i> Melt 3 tablespoonfuls Crisco, add 1 chopped
+onion, piece of carrot, 2 mushrooms, and fry a good brown color; stir
+in 2 tablespoonfuls flour and fry it also; then add 1 cupful stock
+or water and few drops of kitchen bouquet. Let all cook ten minutes,
+stirring constantly; add seasoning of salt and pepper, and strain for
+use.</p>
+
+<p>Sufficient for 6 slices.</p>
+
+
+<p class="center p1"><b>Fried Chicken</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Chicken</li>
+  <li>Crisco</li>
+</ul>
+</div>
+
+<p>Select young tender chickens and disjoint. Wash carefully and let stand
+over night in refrigerator.</p>
+
+
+<p class="center smaller">A</p>
+
+<p class="center sm">(<i>Kate B. Vaughn</i>)</p>
+
+<p>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.</p>
+
+
+<p class="center smaller">B</p>
+
+<p class="center sm">(<i>Kate B. Vaughn</i>)</p>
+
+<p>Make batter of 1 cupful flour, 1 teaspoonful salt, 2 grains white
+pepper, ½ cupful water, 2 well beaten eggs, and 1 tablespoonful melted
+Crisco. Have kettle of Crisco hot enough to turn crumb of bread a
+golden brown in sixty seconds. Drain chicken but do not dry. Dip each
+joint separately in batter and fry in the Crisco until golden brown.
+It should take from ten to twelve minutes. Serve on a folded napkin
+garnished with parsley.</p>
+
+
+<p class="center smaller">C</p>
+
+<p class="center sm">(<i>Kate B. Vaughn</i>)</p>
+
+<p>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.</p>
+
+<p><span class="pagenum" id="Page_62">[62]</span></p>
+
+
+<p class="center smaller">D</p>
+
+<p>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.</p>
+
+
+<p class="center smaller">E</p>
+
+<p>Wash young chicken, cut into neat pieces, dust with salt, pepper,
+and flour, and fry in hot Crisco twelve minutes. Drain, place on hot
+platter, pour over it ½ pint hot sweet cream, sprinkle over with
+chopped hot roasted peanuts, little salt and pepper.</p>
+
+
+<p class="center p1"><b>Fried Chicken, Mexican Style</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 tender chicken</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>1 clove garlic</li>
+  <li>1 seeded green pepper</li>
+  <li>2 large tomatoes</li>
+  <li>5 tablespoonfuls Crisco</li>
+  <li>&ensp;&nbsp;Corn croquettes</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Croquettes</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 can or 14 ears corn</li>
+  <li>2 tablespoonfuls flour</li>
+  <li>2 cupfuls milk</li>
+  <li>½ teaspoonful sugar</li>
+  <li>&ensp;&nbsp;Pepper and salt to taste</li>
+  <li>1 egg</li>
+  <li>&ensp;&nbsp;Breadcrumbs</li>
+</ul>
+</div>
+
+<p><i>For chicken.</i> 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.</p>
+
+<p><i>For croquettes.</i> 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.</p>
+
+
+<p class="center p1"><b>Fried Sweetbreads</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>Sweetbreads</li>
+  <li>Egg</li>
+  <li>Breadcrumbs</li>
+  <li>Crisco</li>
+  <li>Peas or new Potatoes</li>
+  <li>Rich brown gravy</li>
+</ul>
+</div>
+
+<p>Sweetbreads should always be blanched before using. To blanch, soak in
+cold water two hours, changing water 3 or 4 times. Put into saucepan,
+cover with cold water, add little salt, and skim well as water comes
+to boil. Simmer from ten to thirty minutes, according to kind of
+sweetbread used. Remove to basin of cold water until cold, or wash well
+in<span class="pagenum" id="Page_63">[63]</span> 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.</p>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Kidney Omelet</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>4 kidneys</li>
+  <li>6 tablespoonfuls Crisco</li>
+  <li>6 eggs</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>1 tablespoonful chopped parsley</li>
+  <li>2 tablespoonfuls cream</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Macaroni and Round Steak</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>½ package macaroni</li>
+  <li>½ can tomatoes</li>
+  <li>3 tablespoonfuls Crisco</li>
+  <li>2 onions</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>½ cupful grated cheese</li>
+  <li>1 lb. round steak</li>
+  <li>½ cupful breadcrumbs</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Meat Cakes</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 lb. round steak</li>
+  <li>3 tablespoonfuls melted Crisco</li>
+  <li>3 small onions</li>
+  <li>1 tablespoonful chopped parsley</li>
+  <li>2 eggs</li>
+  <li>¼ lb. grated cheese</li>
+  <li>2 cupfuls breadcrumbs</li>
+  <li>&ensp;&nbsp;Salt, pepper, and paprika to taste</li>
+  <li>&ensp;&nbsp;Tomato sauce</li>
+</ul>
+</div>
+
+<p><span class="pagenum" id="Page_64">[64]</span></p>
+
+
+<p class="center smaller"><b>For Sauce</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>4 tablespoonfuls Crisco</li>
+  <li>1 carrot</li>
+  <li>1 turnip</li>
+  <li>2 onions</li>
+  <li>3 tablespoonfuls flour</li>
+  <li>2 cupfuls stock</li>
+  <li>1 can or ½ lb. fresh tomatoes</li>
+  <li>1 tablespoonful tomato catsup</li>
+  <li>1 bunch sweet herbs</li>
+  <li>&ensp;&nbsp;Salt, pepper, and red pepper to taste</li>
+  <li>1 blade mace</li>
+  <li>1 bay leaf</li>
+</ul>
+</div>
+
+<p><i>For meat cakes.</i> 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.</p>
+
+<p><i>For sauce.</i> 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.</p>
+
+<p>Sufficient for twelve meat cakes.</p>
+
+
+<p class="center p1"><b>Roast Turkey</b></p>
+
+<p class="center smaller"><b>For Stuffing</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;&nbsp;1 quart fine breadcrumbs</li>
+  <li>&ensp;&nbsp;4 tablespoonfuls Crisco</li>
+  <li>1½ teaspoonfuls salt</li>
+  <li>&ensp;&nbsp;2 tablespoonfuls chopped onion</li>
+  <li>&ensp;&nbsp;1 lemon</li>
+  <li>&ensp;&nbsp;1 tablespoonful chopped parsley</li>
+  <li>&ensp;&nbsp;¼ teaspoonful powdered thyme</li>
+  <li>&ensp;&nbsp;¼ teaspoonful white pepper</li>
+  <li>&ensp;&nbsp;1 egg</li>
+  <li>&ensp;&nbsp;1 cupful country sausage</li>
+  <li>&emsp;&ensp;A little warm water</li>
+  <li>&ensp;&nbsp;1 turkey</li>
+  <li>&emsp;&ensp;Salt pork</li>
+</ul>
+</div>
+
+<p>Mix sausage with breadcrumbs, add egg well beaten, Crisco, seasonings,
+grated rind and strained juice of lemon, and moisten with a little
+hot water. Be careful not to make stuffing too moist. See that turkey
+is well plucked, singed and wiped; fold over pinions, and pass skewer
+through them, thick part of legs and body, catching leg and pinning it
+on other side; now secure bottom part of leg, which should have feet
+cut off half way to first joint, fill breast of bird with stuffing
+and skewer down skin. Place 2 strips salt pork in bottom of roasting
+pan, lay in turkey and place several strips salt pork over breast
+and sprinkle lightly with flour. Roast in hot oven, allowing fifteen
+minutes to the pound. Baste occasionally with melted Crisco. Serve hot
+decorated with cooked onions, celery tips, cranberries, and parsley.</p>
+
+
+<p class="center p1"><b>Roast with Spaghetti</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls flour</li>
+  <li>3 lbs. sirloin steak</li>
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 large onion</li>
+  <li>¼ lb. bacon</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>½ cupful water</li>
+  <li>½ can tomatoes</li>
+  <li>1 cupful cooked peas</li>
+  <li>1 cupful cooked spaghetti</li>
+  <li>1 cupful cooked mushrooms</li>
+  <li>8 stuffed olives</li>
+</ul>
+</div>
+
+<p>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<span class="pagenum" id="Page_65">[65]</span> 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.</p>
+
+
+<p class="center p1"><b>Sirloin Steak with Fried Apples</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 sirloin steak weighing 2 lbs.</li>
+  <li>3 tablespoonfuls melted Crisco</li>
+  <li>1 teaspoonful salt</li>
+  <li>½ teaspoonful white pepper</li>
+  <li>4 tart apples</li>
+  <li>&ensp;&nbsp;Milk</li>
+  <li>&ensp;&nbsp;Flour</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p><span class="pagenum" id="Page_66">[66]</span></p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_066a.jpg"
+    alt="">
+  </div>
+
+
+<h2>VEGETABLES</h2>
+
+
+<p class="drop-cap1 p-left">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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_066b.jpg"
+    alt="">
+  </div>
+
+<p>Potatoes should be peeled thinly, or, if new, merely brushed or rubbed
+with a coarse cloth to get the skin off.<span class="pagenum" id="Page_67">[67]</span> 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.</p>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Baked Parsnips</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>½ cupful Crisco</li>
+  <li>5 parsnips</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Brussels Sprouts with Crisco</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>½ cupful Crisco</li>
+  <li>2 baskets brussels sprouts</li>
+  <li>½ cupful grated cheese</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for one dish.</p>
+
+
+<p class="center p1"><b>Colcannon</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>3 tablespoonfuls Crisco</li>
+  <li>½ lb. cold cooked potatoes</li>
+  <li>½ lb. cold cooked cabbage</li>
+  <li>1 onion</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Lentils and Rice</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>3 tablespoonfuls Crisco</li>
+  <li>½ cupful lentils</li>
+  <li>½ cupful milk</li>
+  <li>½ cupful water</li>
+  <li>1 teaspoonful curry powder</li>
+  <li>1 small onion</li>
+  <li>1 tablespoonful lemon juice</li>
+  <li>1 cupful boiled rice</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p><span class="pagenum" id="Page_68">[68]</span></p>
+
+
+<p class="center p1"><b>Corn Fritters</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 tablespoonful melted Crisco</li>
+  <li>1 can crushed corn</li>
+  <li>1 cupful flour</li>
+  <li>1 teaspoonful baking powder</li>
+  <li>2 teaspoonfuls salt</li>
+  <li>¼ teaspoonful white pepper</li>
+  <li>3 tablespoonfuls milk</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for twelve fritters.</p>
+
+
+<p class="center p1"><b>Corn, Okra and Tomatoes</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls Crisco</li>
+  <li>2 tablespoonfuls sugar</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>6 ears corn</li>
+  <li>6 okra pods</li>
+  <li>6 tomatoes</li>
+  <li>2 cupfuls water</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Curried Cauliflower</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>4 tablespoonfuls Crisco</li>
+  <li>1 cauliflower</li>
+  <li>1 sliced onion</li>
+  <li>1 dessertspoonful curry powder</li>
+  <li>1 tablespoonful lemon juice</li>
+  <li>¼ teaspoonful salt</li>
+  <li>1 cupful stock or water</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Creamed Potatoes au Gratin</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 quart peeled and diced potatoes</li>
+  <li>2 cupfuls milk</li>
+  <li>1 tablespoonful flour</li>
+  <li>1 cupful grated cheese</li>
+  <li>1 teaspoonful salt</li>
+  <li>¼ teaspoonful white pepper</li>
+  <li>&ensp;&nbsp;Few breadcrumbs</li>
+</ul>
+</div>
+
+<p>Cut potatoes in about 1½-inch pieces, then boil carefully in boiling
+salted water. When done, drain, and pour into Criscoed fireproof dish.
+Blend Crisco and flour in saucepan over fire, add milk, stir till
+boiling, then add cheese and seasonings. Pour over potatoes; grate a
+little cheese over top, sprinkle with breadcrumbs and bake five minutes
+in hot oven.</p>
+
+<p><span class="pagenum" id="Page_69">[69]</span></p>
+
+
+<p class="center p1"><b>Eggplant en Casserole</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>4 tablespoonfuls melted Crisco</li>
+  <li>1 large eggplant</li>
+  <li>3 small onions</li>
+  <li>2 garlic cloves</li>
+  <li>3 tomatoes</li>
+  <li>1 green pepper</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Fried Parsley</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;&nbsp;Crisco</li>
+  <li>1 bunch parsley</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Green Peas a la Maitre d’Hotel</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>4 tablespoonfuls Crisco</li>
+  <li>1 quart shelled peas</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>1 tablespoonful lemon juice</li>
+  <li>2 sprigs mint</li>
+  <li>1 tablespoonful chopped parsley</li>
+  <li>1 teaspoonful sugar</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Jerusalem Artichokes</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;&nbsp;2 tablespoonfuls Crisco</li>
+  <li>&ensp;&nbsp;1 lb. artichokes</li>
+  <li>&ensp;&nbsp;2 tablespoonfuls flour</li>
+  <li>&ensp;&nbsp;1 yolk of egg</li>
+  <li>&ensp;&nbsp;2 teaspoonfuls lemon juice</li>
+  <li>1½ cupfuls milk</li>
+  <li>&ensp;&nbsp;2 tablespoonfuls cream</li>
+  <li>&emsp;&ensp;Salt and pepper to taste</li>
+  <li>&ensp;&nbsp;1 teaspoonful chopped parsley</li>
+  <li>&ensp;&nbsp;¼ cupful vinegar</li>
+  <li>&ensp;&nbsp;1 pint boiling milk</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p><span class="pagenum" id="Page_70">[70]</span></p>
+
+
+<p class="center p1"><b>Mushrooms au Gratin</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;4 tablespoonfuls Crisco</li>
+  <li>14 large mushrooms</li>
+  <li>&ensp;1 egg</li>
+  <li>&emsp;&nbsp;Salt, pepper, and red pepper to taste</li>
+  <li>&ensp;1 tablespoonful chopped parsley</li>
+  <li>&ensp;2 tablespoonfuls chopped cooked meat</li>
+  <li>&ensp;2 tablespoonfuls breadcrumbs</li>
+  <li>&ensp;½ cupful stock</li>
+  <li>&ensp;1 tablespoonful chopped suet</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for fourteen mushrooms.</p>
+
+
+<p class="center p1"><b>New Potatoes a la France</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>3 tablespoonfuls Crisco</li>
+  <li>2 lbs. new potatoes</li>
+  <li>2 sprigs mint</li>
+  <li>1 teaspoonful salt</li>
+  <li>1 tablespoonful chopped parsley</li>
+  <li>1 tablespoonful lemon juice</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Potato Pone</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 generous cupful grated raw sweet potatoes</li>
+  <li>1 cupful molasses</li>
+  <li>1 cupful milk</li>
+  <li>1 teaspoonful powdered ginger</li>
+  <li>½ teaspoonful powdered cinnamon</li>
+  <li>½ teaspoonful salt</li>
+  <li>1 tablespoonful chopped candied orange peel</li>
+  <li>½ cupful sugar</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for one small pone.</p>
+
+
+<p class="center p1"><b>Savory Lentil Dish</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;&nbsp;4 tablespoonfuls melted Crisco</li>
+  <li>&ensp;&nbsp;1 cupful lentils</li>
+  <li>&ensp;&nbsp;1 bay leaf</li>
+  <li>&ensp;&nbsp;3 sprigs parsley</li>
+  <li>&ensp;&nbsp;1 chopped onion</li>
+  <li>&emsp;&ensp;Salt, pepper, and powdered mace to taste</li>
+  <li>&ensp;&nbsp;1 cupful boiled rice</li>
+  <li>1½ cupfuls highly seasoned tomato sauce</li>
+</ul>
+</div>
+
+<p>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.<span class="pagenum" id="Page_71">[71]</span> 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.</p>
+
+
+<p class="center p1"><b>Stuffed Beets</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls Crisco</li>
+  <li>6 beets</li>
+  <li>2 green peppers</li>
+  <li>2 tablespoonfuls breadcrumbs</li>
+  <li>½ teaspoonful onion juice</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>&ensp;&nbsp;Watercress</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for six beets.</p>
+
+
+<p class="center p1"><b>Stuffed Eggplant</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;&nbsp;3 tablespoonfuls Crisco</li>
+  <li>&ensp;&nbsp;3 small eggplants</li>
+  <li>&ensp;½ cupful breadcrumbs</li>
+  <li>1½ cupfuls stock</li>
+  <li>&ensp;½ cupful chopped cooked chicken or veal</li>
+  <li>&ensp;&nbsp;1 egg</li>
+  <li>&emsp;&ensp;Salt, pepper, and nutmeg to taste</li>
+  <li>&ensp;½ cupful white wine</li>
+  <li>&emsp;&ensp;Criscoed crumbs</li>
+  <li>&ensp;&nbsp;1 tablespoonful flour</li>
+  <li>&ensp;&nbsp;1 tablespoonful sherry</li>
+</ul>
+</div>
+
+<p>Cut eggplants in halves and scoop out inside, leaving shell half inch
+thick. Soak ½ cupful breadcrumbs in ½ cupful stock ten minutes, then
+add cooked chicken, 2 tablespoonfuls melted Crisco, egg, well beaten,
+and seasoning of salt, pepper and nutmeg. Divide this forcemeat into
+eggplants, sprinkle Criscoed crumbs on top, set them in greased pan,
+pour in rest of stock and white wine and bake half hour in moderate
+oven. Serve on hot dish with following sauce.</p>
+
+<p>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.</p>
+
+<p>Sufficient for three eggplants.</p>
+
+
+<p class="center p1"><b>Stuffed Potatoes</b></p>
+
+<p class="center sm">(<i>Kate B. Vaughn</i>)</p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls melted Crisco</li>
+  <li>6 large potatoes</li>
+  <li>2 tablespoonfuls grated cheese</li>
+  <li>1 yolk of egg</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for six potatoes.</p>
+
+<p><span class="pagenum" id="Page_72">[72]</span></p>
+
+
+<p class="center p1"><b>Viennese Carrots</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 bunch carrots</li>
+  <li>1 tablespoonful flour</li>
+  <li>½ teaspoonful sugar</li>
+  <li>2 tablespoonfuls vinegar</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>1 tablespoonful chopped parsley</li>
+  <li>1 cupful cooked peas</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_072.jpg"
+    alt="">
+  </div>
+
+<p><span class="pagenum" id="Page_73">[73]</span></p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_073a.jpg"
+    alt="">
+  </div>
+
+
+<h2>SALADS</h2>
+
+
+<p class="drop-cap1 p-left">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.</p>
+
+<p>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.</p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_073b.jpg"
+    alt="">
+  </div>
+
+<p>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<span class="pagenum" id="Page_74">[74]</span> 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.</p>
+
+
+<p class="center p1"><b>Apple, Celery and Nut Salad</b></p>
+
+
+<p class="center smaller"><b>For Dressing</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 tablespoonful Crisco</li>
+  <li>1 teaspoonful mustard</li>
+  <li>1 teaspoonful sugar</li>
+  <li>½ teaspoonful salt</li>
+  <li>¼ teaspoonful white pepper</li>
+  <li>2 eggs</li>
+  <li>4 tablespoonfuls lemon juice</li>
+  <li>1 cupful whipped cream</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Salad</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;1 quart chopped apples</li>
+  <li>&ensp;1 pint diced celery</li>
+  <li>1½ cupfuls blanched and shredded almonds</li>
+  <li>&ensp;⅔ cupful rolled pecan nut meats</li>
+</ul>
+</div>
+
+<p><i>For salad.</i> Mix apples, celery and nut meats.</p>
+
+<p><i>For dressing.</i> 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.</p>
+
+
+<p class="center p1"><b>Asparagus Salad</b></p>
+
+
+<p class="center smaller"><b>For Dressing</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>6 tablespoonfuls melted Crisco</li>
+  <li>1 teaspoonful salt</li>
+  <li>¼ teaspoonful paprika</li>
+  <li>&ensp;&nbsp;Pinch black pepper</li>
+  <li>1 tablespoonful tarragon vinegar</li>
+  <li>2 tablespoonfuls cider vinegar</li>
+  <li>1 tablespoonful chopped cucumber pickles</li>
+  <li>1 tablespoonful chopped green peppers</li>
+  <li>1 teaspoonful chopped parsley</li>
+  <li>1 teaspoonful chopped chives</li>
+  <li>1 can asparagus or fresh cooked asparagus</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Celery and Almond Salad</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful melted Crisco</li>
+  <li>1 yolk of egg</li>
+  <li>1 tablespoonful lemon juice</li>
+  <li>1 tablespoonful vinegar</li>
+  <li>1 head celery</li>
+  <li>½ cupful blanched almonds</li>
+  <li>1 crisp lettuce</li>
+  <li>&ensp;&nbsp;Few drops green color</li>
+  <li>½ teaspoonful sugar</li>
+  <li>1 teaspoonful salt</li>
+  <li>½ teaspoonful mustard</li>
+  <li>&ensp;&nbsp;Red pepper to taste</li>
+</ul>
+</div>
+
+<p>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<span class="pagenum" id="Page_75">[75]</span>
+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.</p>
+
+
+<p class="center p1"><b>Fruit Salad</b></p>
+
+
+<p class="center smaller"><b>Dressing</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 tablespoonful Crisco</li>
+  <li>&ensp;&nbsp;Pinch of salt</li>
+  <li>2 tablespoonfuls sugar</li>
+  <li>2 tablespoonfuls vinegar</li>
+  <li>2 eggs</li>
+  <li>½ pint whipped cream</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>Salad</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>24 marshmallows</li>
+  <li>&ensp;1 can pineapple</li>
+  <li>&ensp;2 juicy apples</li>
+  <li>&ensp;6 oranges</li>
+  <li>&emsp;&nbsp;Lettuce leaves</li>
+</ul>
+</div>
+
+<p><i>For salad.</i> Cut fruit and marshmallows into small pieces, then
+mix and chill.</p>
+
+<p><i>For dressing.</i> 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.</p>
+
+
+<p class="center p1"><b>Orange and Tomato Salad</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>3 tablespoonfuls melted Crisco</li>
+  <li>4 tomatoes</li>
+  <li>4 oranges</li>
+  <li>1 tablespoonful chopped parsley</li>
+  <li>&ensp;&nbsp;Tarragon vinegar</li>
+  <li>&ensp;&nbsp;Salt</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Potato and Nut Salad</b></p>
+
+
+<p class="center smaller"><b>For Dressing</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>5 tablespoonfuls melted Crisco</li>
+  <li>1 teaspoonful mustard</li>
+  <li>1 teaspoonful salt</li>
+  <li>2 teaspoonfuls sugar</li>
+  <li>2 yolks of eggs</li>
+  <li>¾ cupful cream or milk</li>
+  <li>¼ cupful vinegar</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Salad</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>3 cupfuls sliced cold potatoes</li>
+  <li>1 cupful broken hickory nut meats</li>
+  <li>1 teaspoonful chopped onion</li>
+  <li>&ensp;&nbsp;Chopped parsley</li>
+  <li>&ensp;&nbsp;Cold cooked sliced beets</li>
+  <li>&ensp;&nbsp;Sliced lemon</li>
+  <li>&ensp;&nbsp;Lettuce leaves</li>
+</ul>
+</div>
+
+<p><i>For dressing.</i> 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.</p>
+
+<p><i>For salad.</i> Mix potatoes, nuts, and onion together, and place
+on crisp lettuce leaves; pour over dressing and garnish to taste with
+beets, lemon, and parsley.</p>
+
+<p><span class="pagenum" id="Page_76">[76]</span></p>
+
+
+<p class="center p1"><b>Potato and Pimiento Salad</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 tablespoonful Crisco</li>
+  <li>4 potatoes</li>
+  <li>2 hard-cooked eggs</li>
+  <li>½ can pimientos</li>
+  <li>1 tablespoonful chopped cucumber pickle</li>
+  <li>1 teaspoonful salt</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>Dressing</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 tablespoonful Crisco</li>
+  <li>2 teaspoonfuls dry mustard</li>
+  <li>1 teaspoonful salt</li>
+  <li>2 tablespoonfuls sugar</li>
+  <li>1 lemon</li>
+  <li>½ pint vinegar</li>
+  <li>2 eggs</li>
+</ul>
+</div>
+
+<p><i>For salad.</i> Boil potatoes and slice them, add Crisco and salt.
+Now chop pickles, eggs, and pimientos and add them and set in cool
+place to chill.</p>
+
+<p><i>For dressing.</i> 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.</p>
+
+
+<p class="center p1"><b>Shrimp Salad</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 can shrimps</li>
+  <li>1 cupful celery cut in cubes</li>
+  <li>1 cupful tart apples cut in cubes</li>
+  <li>1 cupful broken Brazil nut meats</li>
+  <li>½ cupful broken English walnut meats</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>1 lemon</li>
+  <li>4 tablespoonfuls vinegar</li>
+  <li>2 tablespoonfuls water</li>
+  <li>4 eggs</li>
+  <li>1 teaspoonful dry mustard</li>
+  <li>1 teaspoonful salt</li>
+  <li>1 teaspoonful sugar</li>
+  <li>½ teaspoonful white pepper</li>
+  <li>½ cupful thick cream and 1 cupful whipped cream</li>
+  <li>&ensp;&nbsp;Crisp lettuce leaves</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p><span class="pagenum" id="Page_77">[77]</span></p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_077a.jpg"
+    alt="">
+  </div>
+
+
+<h2>PUDDINGS</h2>
+
+
+<p class="drop-cap1 p-left">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.</p>
+
+<p>In steaming puddings keep them at a uniform heat all the time, and be
+careful not to lift the lid off the pan for the first half hour. All
+farinaceous puddings should be cooked well, as then they are easier
+to digest. Cornstarch must be well cooked, from eight to ten minutes.
+Mold for jellies or blanc-manges should be well rinsed with cold water
+before using. Barters must be well beaten and allowed to stand for
+thirty minutes or longer before cooking, because the starch in the
+flour swells, and the batter will therefore be lighter. Batter puddings
+should be put into a quick oven. Puddings composed principally of milk
+and eggs should be very gently cooked, as strong heat will cause them
+to curdle.</p>
+
+  <div class="figcenter">
+  <img
+    class="p0"
+    src="images/i_077b.jpg"
+    alt="">
+  </div>
+
+<p>In stewing fruit, prepare syrup first. Bring to boil, lay fruit in, and
+simmer gently. Souffles should be very light and spongy. Eggs form a
+large part of souffles, more whites than yolks are used and the former
+are beaten to a stiff froth. All souffles should be served quickly.
+Omelets are composed mainly of eggs. They can be savory or sweet. If
+overcooked an omelet will be tough. To prevent milk running<span class="pagenum" id="Page_78">[78]</span> 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.</p>
+
+
+<p class="center p1"><b>Apple Dumplings</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>5 apples</li>
+  <li>4 tablespoonfuls Crisco</li>
+  <li>2 cupfuls flour</li>
+  <li>2 teaspoonfuls baking powder</li>
+  <li>½ teaspoonful salt</li>
+  <li>¾ cupful milk</li>
+  <li>&ensp;&nbsp;Sugar</li>
+  <li>&ensp;&nbsp;Cinnamon</li>
+</ul>
+</div>
+
+<p>Sift flour, baking powder, and salt together. Work in Crisco with
+finger tips; add gradually milk, mixing with knife to a nice dough.
+Roll ½ inch thick, cut into squares and lay in center of each an apple,
+pared and cored. Fill up centers with sugar and cinnamon and take
+corners off the dough and pinch together. Place in Criscoed baking
+pan, dot over with sugar and Crisco and bake in moderate oven for
+twenty-five minutes or till nicely browned. Serve hot with milk.</p>
+
+<p>Sufficient for five dumplings.</p>
+
+
+<p class="center p1"><b>Apple Fritters</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1½ cupfuls flour</li>
+  <li>&ensp;&nbsp;2 teaspoonfuls baking powder</li>
+  <li>&ensp;&nbsp;¼ teaspoonful salt</li>
+  <li>&ensp;&nbsp;1 egg</li>
+  <li>&ensp;&nbsp;1 tablespoonful melted Crisco</li>
+  <li>&ensp;&nbsp;¾ cupful milk</li>
+  <li>&ensp;&nbsp;3 apples cut in quarter inch slices</li>
+  <li>&ensp;&nbsp;3 tablespoonfuls sugar</li>
+  <li>&ensp;&nbsp;1 lemon</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for twelve fritters.</p>
+
+
+<p class="center p1"><b>Baked Rhubarb Pudding</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls flour</li>
+  <li>½ teaspoonful salt</li>
+  <li>2 bundles rhubarb</li>
+  <li>½ cupful Crisco</li>
+  <li>1 lemon</li>
+  <li>6 tablespoonfuls brown sugar</li>
+  <li>&ensp;&nbsp;Water</li>
+  <li>½ cupful granulated sugar</li>
+</ul>
+</div>
+
+<p>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<span class="pagenum" id="Page_79">[79]</span>
+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.</p>
+
+
+<p class="center p1"><b>Caramel Bread Pudding</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>3 cupfuls breadcrumbs</li>
+  <li>1 quart hot milk</li>
+  <li>2 eggs</li>
+  <li>1 teaspoonful lemon extract</li>
+  <li>&ensp;&nbsp;Grated nutmeg to taste</li>
+  <li>½ teaspoonful salt</li>
+  <li>1 cupful sugar</li>
+  <li>4 tablespoonfuls Crisco</li>
+  <li>&ensp;&nbsp;Whipped cream</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Caramel Rice Pudding</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>⅓ cupful rice</li>
+  <li>½ teaspoonful lemon extract</li>
+  <li>3 eggs</li>
+  <li>2 tablespoonfuls Crisco</li>
+  <li>¼ teaspoonful salt</li>
+  <li>2 cupfuls milk</li>
+  <li>¼ cupful sultana raisins</li>
+  <li>2 tablespoonfuls powdered sugar</li>
+  <li>¼ cupful granulated sugar</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Carrot Pudding</b></p>
+
+
+<p class="center smaller"><b>For Pudding</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;1 cupful brown sugar</li>
+  <li>&ensp;1 cupful grated carrots</li>
+  <li>&ensp;1 cupful grated raw potatoes</li>
+  <li>&ensp;¾ cupful Crisco</li>
+  <li>&ensp;1 cupful seeded raisins</li>
+  <li>&ensp;½ cupful breadcrumbs</li>
+  <li>&ensp;½ cupful milk</li>
+  <li>1½ cupfuls flour</li>
+  <li>&ensp;1 teaspoonful salt</li>
+  <li>&ensp;1 teaspoonful baking powder</li>
+  <li>&ensp;1 teaspoonful mixed spices</li>
+  <li>&ensp;1 cupful currants</li>
+  <li>&emsp;&nbsp;Prune sauce</li>
+</ul>
+</div>
+
+<p><span class="pagenum" id="Page_80">[80]</span></p>
+
+
+<p class="center smaller"><b>For Sauce</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>½ lb. prunes</li>
+  <li>1 wineglassful sherry wine</li>
+  <li>1 lemon</li>
+  <li>½ teaspoonful powdered cinnamon</li>
+</ul>
+</div>
+
+<p><i>For pudding.</i> 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.</p>
+
+<p><i>For sauce.</i> 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.</p>
+
+
+<p class="center p1"><b>Chocolate Jelly</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 squares chocolate</li>
+  <li>1 tablespoonful Crisco</li>
+  <li>2 cupfuls boiling water</li>
+  <li>¾ cupful sugar</li>
+  <li>4 tablespoonfuls cornstarch</li>
+  <li>¼ teaspoonful salt</li>
+  <li>1 teaspoonful vanilla extract</li>
+  <li>½ cupful chopped walnut meats</li>
+  <li>&ensp;&nbsp;Whipped cream</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Cottage Pudding</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;&nbsp;1 cupful sugar</li>
+  <li>&ensp;&nbsp;1 egg</li>
+  <li>&ensp;&nbsp;1 cupful milk or water</li>
+  <li>2¼ cupfuls flour</li>
+  <li>&ensp;&nbsp;2 tablespoonfuls Crisco</li>
+  <li>2½ teaspoonfuls baking powder</li>
+  <li>&ensp;&nbsp;½ teaspoonful salt</li>
+  <li>&ensp;&nbsp;1 teaspoonful vanilla extract</li>
+  <li>&ensp;&nbsp;1 cupful sultana raisins</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>Sauce</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;&nbsp;1 tablespoonful Crisco</li>
+  <li>&ensp;&nbsp;1 cupful sugar</li>
+  <li>&ensp;&nbsp;1 egg</li>
+  <li>&ensp;&nbsp;1 teaspoonful flour</li>
+  <li>&ensp;½ teaspoonful vanilla extract</li>
+  <li>1½ cupfuls boiling water</li>
+</ul>
+</div>
+
+<p><i>For pudding.</i> 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<span class="pagenum" id="Page_81">[81]</span> and serve with sauce. This pudding may be steamed for
+one and a half hours.</p>
+
+<p><i>For sauce.</i> Mix flour, sugar, and Crisco in small saucepan, then
+stir in egg and boiling water and boil for three minutes. Flavor with
+the vanilla.</p>
+
+
+<p class="center p1"><b>Molasses Sponge Pudding</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls flour</li>
+  <li>2 teaspoonfuls powdered ginger</li>
+  <li>½ teaspoonful baking soda</li>
+  <li>½ cupful Crisco</li>
+  <li>½ cupful molasses</li>
+  <li>1 egg</li>
+  <li>1 tablespoonful breadcrumbs</li>
+  <li>¾ cupful milk</li>
+  <li>½ teaspoonful salt</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Sauce</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 teaspoonful Crisco</li>
+  <li>1 teaspoonful cornstarch</li>
+  <li>2 tablespoonfuls lemon juice</li>
+  <li>3 tablespoonfuls molasses</li>
+  <li>1 cupful hot water</li>
+</ul>
+</div>
+
+<p><i>For pudding.</i> 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.</p>
+
+<p><i>For sauce.</i> Blend Crisco and cornstarch together, add molasses,
+water, and lemon juice, and boil a few minutes.</p>
+
+
+<p class="center p1"><b>Monica Pudding</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>3 tablespoonfuls melted Crisco</li>
+  <li>2 cupfuls milk</li>
+  <li>½ cupful flour</li>
+  <li>3 eggs</li>
+  <li>¼ cupful sugar</li>
+  <li>¼ teaspoonful salt</li>
+  <li>½ teaspoonful vanilla extract</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Sauce</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>¼ cupful Crisco</li>
+  <li>½ cupful powdered sugar</li>
+  <li>½ cupful cream</li>
+  <li>½ teaspoonful vanilla extract</li>
+</ul>
+</div>
+
+<p><i>For pudding.</i> 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.</p>
+
+<p><i>For sauce.</i> Melt Crisco, add sugar, cream and vanilla extract and
+bring to boil.</p>
+
+
+<p class="center p1"><b>Noodle Pudding</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 pint noodles</li>
+  <li>¾ cupful sugar</li>
+  <li>4 eggs</li>
+  <li>¼ cupful melted Crisco</li>
+  <li>1 lemon</li>
+  <li>¼ cupful blanched and chopped almonds</li>
+  <li>2 cupfuls milk</li>
+  <li>¼ teaspoonful salt</li>
+</ul>
+</div>
+
+<p>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<span class="pagenum" id="Page_82">[82]</span> 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.</p>
+
+
+<p class="center p1"><b>Peach Delights</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 quart flour</li>
+  <li>3 teaspoonfuls baking powder</li>
+  <li>2 tablespoonfuls sugar</li>
+  <li>½ cupful Crisco</li>
+  <li>½ teaspoonful salt</li>
+  <li>&ensp;&nbsp;Milk</li>
+  <li>1 egg</li>
+  <li>1 teaspoonful lemon extract</li>
+  <li>&ensp;&nbsp;Peaches, fresh or canned</li>
+  <li>&ensp;&nbsp;Whipped cream</li>
+</ul>
+</div>
+
+<p>Sift flour, salt, sugar, and baking powder together, then rub Crisco
+lightly into them with finger tips; add lemon extract and enough milk
+to make soft dough. Drop mixture into Criscoed gem pans; place ½ peach
+on each one; fill cavities with sugar and bake in hot oven twenty-five
+minutes. Serve with whipped and sweetened cream.</p>
+
+<p>Sufficient for twenty delights.</p>
+
+
+<p class="center p1"><b>Pineapple Pudding</b></p>
+
+
+<p class="center smaller"><b>For Pudding</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 can pineapple</li>
+  <li>1 cupful sugar</li>
+  <li>4 tablespoonfuls melted Crisco</li>
+  <li>1 cupful breadcrumbs</li>
+  <li>¼ teaspoonful salt</li>
+  <li>6 eggs</li>
+  <li>&ensp;&nbsp;Hard sauce</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Sauce</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>4 tablespoonfuls sugar</li>
+  <li>½ teaspoonful salt</li>
+  <li>½ cupful Crisco</li>
+  <li>2 tablespoonfuls sherry</li>
+  <li>4 tablespoonfuls blanched and chopped almonds</li>
+</ul>
+</div>
+
+<p><i>For pudding.</i> 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.</p>
+
+<p><i>For sauce.</i> Beat Crisco with sugar to a cream, add salt, sherry,
+and almonds.</p>
+
+
+<p class="center p1"><b>Mrs. Vaughn’s Plum Pudding</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>½ lb. brown sugar</li>
+  <li>3 eggs</li>
+  <li>¼ lb. breadcrumbs</li>
+  <li>½ lb. browned flour</li>
+  <li>½ lb. Crisco</li>
+  <li>2 teaspoonfuls baking powder</li>
+  <li>1 teaspoonful salt</li>
+  <li>½ teaspoonful powdered cloves</li>
+  <li>½ teaspoonful powdered cinnamon</li>
+  <li>1 teaspoonful powdered ginger</li>
+  <li>½ teaspoonful grated nutmeg</li>
+  <li>¼ teaspoonful powdered mace</li>
+  <li>½ cupful New Orleans molasses</li>
+  <li>½ cupful brandy (or grape juice)</li>
+  <li>¼ cupful lemon juice</li>
+  <li>½ lb. seeded raisins</li>
+  <li>½ lb. sultana raisins</li>
+  <li>1 lb. currants</li>
+  <li class="i1">1 lb. crystallized fruits, consisting of pineapple,<br>cherries, figs, orange peel, and citron</li>
+</ul>
+</div>
+
+<p>Chop crystallized fruits, add raisins and currants, then pour brandy
+(or grape juice) over them and let stand several hours. Cream Crisco
+and<span class="pagenum" id="Page_83">[83]</span> 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.</p>
+
+<p>Sufficient for two medium-sized puddings or one very large one.</p>
+
+
+<p class="center p1"><b>Rice Pudding</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>½ cupful rice</li>
+  <li>3 cupfuls milk</li>
+  <li>¾ cupful sugar</li>
+  <li>¼ cupful Crisco</li>
+  <li>3 eggs</li>
+  <li>&ensp;&nbsp;Powdered cinnamon to taste</li>
+  <li>¼ cupful seeded raisins</li>
+  <li>½ teaspoonful salt</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Walnut Pudding</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>½ cupful sugar</li>
+  <li>2 cupfuls flour</li>
+  <li>2 teaspoonfuls baking powder</li>
+  <li>4 tablespoonfuls melted Crisco</li>
+  <li>½ teaspoonful salt</li>
+  <li>2 eggs</li>
+  <li>1 cupful milk</li>
+  <li>1 teaspoonful vanilla extract</li>
+  <li>1 cupful chopped English walnut meats</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Sauce</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>½ cupful water</li>
+  <li>3 yolks eggs</li>
+  <li>2 cupfuls whipped cream</li>
+  <li>½ teaspoonful lemon extract</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p><i>For sauce.</i> 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.</p>
+
+<p>Sufficient for nine individual puddings.</p>
+
+
+<p class="center p1"><b>Woodford Pudding</b></p>
+
+<p class="center sm">(<i>Kate B. Vaughn</i>)</p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;1 cupful sugar</li>
+  <li>&ensp;3 eggs</li>
+  <li>&nbsp;½ cupful buttermilk</li>
+  <li>&ensp;1 teaspoonful baking soda</li>
+  <li>1½ cupfuls flour</li>
+  <li>&ensp;½ cupful Crisco</li>
+  <li>&ensp;1 cupful blackberry jam</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>&ensp;½ teaspoonful grated nutmeg</li>
+</ul>
+</div>
+
+<p><span class="pagenum" id="Page_84">[84]</span></p>
+
+
+<p class="center smaller"><b>For Sauce</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 cupful whipped cream</li>
+  <li>&ensp;&nbsp;Powdered sugar</li>
+  <li>¼ teaspoonful salt</li>
+</ul>
+</div>
+
+<p><i>For pudding.</i> 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.</p>
+
+<p><i>For sauce.</i> 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.</p>
+
+<p><span class="pagenum" id="Page_85">[85]</span></p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_085a.jpg"
+    alt="">
+  </div>
+
+
+<h2>SANDWICHES</h2>
+
+
+<p class="drop-cap1 p-left">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.</p>
+
+
+<p class="center p1"><b>Egg and Anchovy Sandwiches</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;3 tablespoonfuls melted Crisco</li>
+  <li>10 anchovies</li>
+  <li>&ensp;3 hard-cooked eggs</li>
+  <li>&ensp;2 tablespoonfuls grated cheese</li>
+  <li>&ensp;1 teaspoonful curry powder</li>
+  <li>&ensp;½ teaspoonful lemon juice</li>
+  <li>&emsp;&ensp;Salt to taste</li>
+  <li>&emsp;&ensp;Brown bread</li>
+  <li>&emsp;&ensp;Watercress</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for fifteen sandwiches.</p>
+
+  <div class="figcenter">
+  <img
+    class="p0"
+    src="images/i_085b.jpg"
+    alt="">
+  </div>
+
+<p class="center p1"><b>Fried Egg Sandwiches</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls Crisco</li>
+  <li>4 hard-cooked eggs</li>
+  <li>2 tablespoonfuls cream</li>
+  <li>&ensp;&nbsp;Salt, pepper, and red pepper to taste</li>
+  <li>2 rasped rolls</li>
+  <li>&ensp;&nbsp;Fritter batter</li>
+</ul>
+</div>
+
+<p>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,<span class="pagenum" id="Page_86">[86]</span> 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.</p>
+
+<p>Sufficient for twelve sandwiches.</p>
+
+
+<p class="center p1"><b>Hudson Sandwiches</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;2 tablespoonfuls Crisco</li>
+  <li>&ensp;½ lb. cooked meat</li>
+  <li>&ensp;6 stoned olives</li>
+  <li>&ensp;1 teaspoonful capers</li>
+  <li>&ensp;2 hard-cooked eggs</li>
+  <li>&emsp;&nbsp;Salt and pepper to taste</li>
+  <li>&emsp;&nbsp;Crisp lettuce leaves</li>
+  <li>12 picked shrimps</li>
+  <li>&emsp;&nbsp;Parsley</li>
+  <li>&emsp;&nbsp;Brown bread</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for twenty sandwiches.</p>
+
+
+<p class="center p1"><b>Pimiento Cheese Sandwiches</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 cupful diced cheese</li>
+  <li>1 teaspoonful cornstarch</li>
+  <li>6 tablespoonfuls milk</li>
+  <li>1 teaspoonful salt</li>
+  <li>1 can pimientoes</li>
+  <li>&ensp;&nbsp;Paprika to taste</li>
+  <li>&ensp;&nbsp;Graham bread</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for twenty-five sandwiches.</p>
+
+
+<p class="center p1"><b>Rice Sandwiches</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 tablespoonful Crisco</li>
+  <li>½ cupful rice</li>
+  <li>1 sprig parsley</li>
+  <li>1 blade mace</li>
+  <li>1 strip lemon peel</li>
+  <li>2 tablespoonfuls chopped cooked liver</li>
+  <li>2 tablespoonfuls chopped cooked ham</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>&ensp;&nbsp;Bread</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for twenty sandwiches.</p>
+
+<p><span class="pagenum" id="Page_87">[87]</span></p>
+
+
+<p class="center p1"><b>Sardine Sandwiches</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls melted Crisco</li>
+  <li>1 dozen sardines</li>
+  <li>1 tablespoonful whipped cream</li>
+  <li>1 tomato</li>
+  <li>&ensp;&nbsp;Salt, pepper, and paprika to taste</li>
+  <li>&ensp;&nbsp;Lettuce leaves</li>
+  <li>&ensp;&nbsp;Slices of brown or white bread</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for twelve sandwiches.</p>
+
+
+<p class="center p1"><b>Tomato Sandwiches</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;2 tablespoonfuls Crisco</li>
+  <li>&ensp;1 cupful water</li>
+  <li>&ensp;½ cupful vinegar</li>
+  <li>&ensp;2 eggs well beaten</li>
+  <li>&ensp;1 teaspoonful salt</li>
+  <li>&ensp;1 teaspoonful mustard</li>
+  <li>&ensp;1 tablespoonful flour</li>
+  <li>1½ tablespoonfuls sugar</li>
+  <li>&emsp;&ensp;Few grains red pepper</li>
+  <li>&emsp;&ensp;Firm ripe tomatoes</li>
+  <li>&emsp;&ensp;Bread</li>
+  <li>&emsp;&ensp;Whipped cream</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for thirty sandwiches.</p>
+
+
+<p class="center p1"><b>Tomato and Horseradish Sandwiches</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 tablespoonful Crisco</li>
+  <li>¼ cupful grated horseradish</li>
+  <li>1 tomato</li>
+  <li>&ensp;&nbsp;Bread</li>
+  <li>¼ cupful mayonnaise</li>
+  <li>&ensp;&nbsp;Salt and paprika to taste</li>
+  <li>&ensp;&nbsp;Parsley</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for ten sandwiches.</p>
+
+<p><span class="pagenum" id="Page_88">[88]</span></p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_088a.jpg"
+    alt="">
+  </div>
+
+
+<h2>PASTRIES</h2>
+
+
+<p class="drop-cap1 p-left">There are two principal divisions, within which all varieties may be
+included, viz:</p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1. Short or plain pastries.</li>
+  <li>2. Flaky pastries.</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+  <div class="figcenter">
+  <img
+    class="p0"
+    src="images/i_088b.jpg"
+    alt="">
+  </div>
+
+<p><span class="pagenum" id="Page_89">[89]</span></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>If pastry contains baking powder it should be put into the oven as
+quickly as possible, but if it contains a liberal supply of Crisco
+without baking powder, it improves by being set aside in a cool place
+a few hours. Pastry that is light, dry and flaky, is separated more
+easily by the gastric fluids than that which is heavy. The flour must
+be of good quality, fine and dry. All pastry requires to be placed in a
+hot oven, slightly hotter for flaky than short crust. The oven should
+register from 310° F. to 340° F. The great heat quickly will cause the
+starch grains to burst and absorb the fat, otherwise the pastry will be
+heavy.</p>
+
+<p>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.</p>
+
+<p><span class="pagenum" id="Page_90">[90]</span></p>
+
+
+<p class="center p1"><b>Plain Crisco Pastry</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1½ cupfuls flour</li>
+  <li>&ensp;½ cupful Crisco</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>&emsp;&ensp;Cold water</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for one small pie.</p>
+
+
+<p class="center p1"><b>The New Crisco Pastry</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls flour</li>
+  <li>¾ cupful Crisco</li>
+  <li>1 egg</li>
+  <li>1 tablespoonful lemon juice</li>
+  <li>&ensp;&nbsp;Sufficient cold water to hold mixture together</li>
+  <li>¾ teaspoonful salt</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for two pies.</p>
+
+
+<p class="center p1"><b>Tip Top Pastry</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>1½ teaspoonfuls baking powder</li>
+  <li>2¼ cupfuls flour</li>
+  <li>&ensp;½ cupful Crisco</li>
+  <li>&emsp;&ensp;Cold water</li>
+  <li>&ensp;1 teaspoonful lemon juice</li>
+</ul>
+</div>
+
+<p>Sift and mix together flour, salt, and baking powder. Rub in Crisco
+with finger tips. Chill two hours. Then take out ½ cupful, and to
+remainder add lemon juice and cold water gradually to make stiff paste.
+Knead lightly and roll into long narrow strip. Sprinkle dough with half
+of reserved mixture and fold so as to make 3 layers. Turn half way
+round, roll again into strip, sprinkle with rest of mixture and fold
+as before. Roll and fold twice more, and pastry is ready for use for
+cakes, puddings, or pies.</p>
+
+<p>Sufficient for two pies.</p>
+
+
+<p class="center p1"><b>Cornstarch Pastry</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1¼ cupfuls cornstarch</li>
+  <li>1¼ cupfuls flour</li>
+  <li>&ensp;2 tablespoonfuls sugar</li>
+  <li>&ensp;½ cupful Crisco</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>&ensp;1 teaspoonful baking powder</li>
+  <li>&ensp;1 yolk of egg</li>
+  <li>&emsp;&ensp;Milk to mix</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for two large pies.</p>
+
+<p><span class="pagenum" id="Page_91">[91]</span></p>
+
+
+<p class="center p1"><b>Double Pie</b></p>
+
+
+<p class="center smaller"><b>Top Layer</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>1 cupful sweet milk</li>
+  <li>2 eggs</li>
+  <li>2 cupfuls flour</li>
+  <li>½ cupful Crisco</li>
+  <li>2 teaspoonfuls baking powder</li>
+  <li>½ teaspoonful salt</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>Under Layer</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful molasses</li>
+  <li>1 cupful brown sugar</li>
+  <li>1 pint hot water</li>
+  <li>&ensp;&nbsp;Plain Crisco Pastry.</li>
+  <li>1 lemon</li>
+  <li>1 egg</li>
+  <li>2 tablespoonfuls flour</li>
+</ul>
+</div>
+
+<p>Line large pie plate with pastry.</p>
+
+<p><i>For under layer.</i> Mix sugar with flour, add molasses, egg well
+beaten, grated lemon rind, and hot water, and pour into prepared pie
+plate.</p>
+
+<p><i>For top layer.</i> Cream Crisco and sugar together, add eggs well
+beaten, milk, salt, flour, and baling powder. Spread mixture over under
+layer and bake in hot oven thirty-five minutes.</p>
+
+<p>Sufficient for two large pies.</p>
+
+
+<p class="center p1"><b>Almond Layer Pie</b></p>
+
+
+<p class="center smaller"><b>For Pastry</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls flour</li>
+  <li>7 tablespoonfuls Crisco</li>
+  <li>½ teaspoonful salt</li>
+  <li>&ensp;&nbsp;Water</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Filling</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>6 tablespoonfuls Crisco</li>
+  <li>¾ cupful sugar</li>
+  <li>1 lemon</li>
+  <li>3 eggs</li>
+  <li>½ cupful blanched powdered almonds</li>
+  <li>¼ teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Make short crust of Crisco, flour, salt, and water. Roll out thin and
+line Criscoed pie plate with piece of paste.</p>
+
+<p><i>For filling.</i> 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.</p>
+
+<p>Sufficient for one large pie.</p>
+
+
+<p class="center p1"><b>Flake Pastry No. 1</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls flour</li>
+  <li>8 tablespoonfuls Crisco</li>
+  <li>¾ teaspoonful salt</li>
+  <li>&ensp;&nbsp;Just enough cold water to hold dough together</li>
+</ul>
+</div>
+
+<p>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.<span class="pagenum" id="Page_92">[92]</span> 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.</p>
+
+<p>Sufficient for two covered pies.</p>
+
+
+<p class="center p1"><b>Flake Pastry No. 2</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>½ teaspoonful salt</li>
+  <li>2 cupfuls flour</li>
+  <li>½ cupful Crisco</li>
+  <li>&ensp;&nbsp;Cold water</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for two small pies.</p>
+
+
+<p class="center p1"><b>Puff Pastry</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 teaspoonful salt</li>
+  <li>1 cupful Crisco</li>
+  <li>2 cupfuls flour</li>
+  <li>1 yolk of egg</li>
+  <li>2 teaspoonfuls lemon juice</li>
+  <li>&ensp;&nbsp;Cold water</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>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<span class="pagenum" id="Page_93">[93]</span> that Crisco does not get through, fold exactly in
+three, press down folds, and lay aside in cool place or in refrigerator
+fifteen minutes. This is called giving the pastry one “turn” and seven
+of these is the number required for this pastry. The next time the
+pastry is rolled, place it with the joins at your right hand side, and
+open ends towards you. Give two “turns” this time, and again set aside
+in cool place for at least fifteen minutes. Repeat this until pastry
+has had seven rolls in all. The object of the cooling between the rolls
+is to keep Crisco and flour in distinct and separate layers, in which
+it is the function of the rolling-pin and folding to arrange them, and
+on which the lightness of the pastry depends.</p>
+
+<p>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.</p>
+
+<p>Sufficient for two pies.</p>
+
+
+<p class="center p1"><b>Rough Puff Pastry</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls flour</li>
+  <li>½ cupful Crisco, generous measure</li>
+  <li>½ teaspoonful salt</li>
+  <li>1 teaspoonful lemon juice</li>
+  <li>1 egg</li>
+  <li>&ensp;&nbsp;Cold water</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Dominion Paste</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;5 cupfuls flour</li>
+  <li>1½ cupfuls Crisco</li>
+  <li>&ensp;⅓ cupful ground almonds</li>
+  <li>&ensp;1 cupful sugar</li>
+  <li>&ensp;2 eggs</li>
+  <li>&ensp;2 yolks of eggs</li>
+  <li>1½ teaspoonfuls salt</li>
+  <li>&emsp;&ensp;Water</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for four pies.</p>
+
+
+<p class="center p1"><b>Hot Water Paste</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful flour</li>
+  <li>4 tablespoonfuls Crisco</li>
+  <li>⅓ teaspoonful salt</li>
+  <li>¼ teaspoonful baking powder</li>
+  <li>3 tablespoonfuls boiling water</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for one pie.</p>
+
+<p><span class="pagenum" id="Page_94">[94]</span></p>
+
+
+<p class="center p1"><b>Butterscotch Pie</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 egg</li>
+  <li>1 cupful dark brown sugar</li>
+  <li>1 cupful milk</li>
+  <li>3 tablespoonfuls flour</li>
+  <li>2 tablespoonfuls Crisco</li>
+  <li>3 tablespoonfuls water</li>
+  <li>¼ teaspoonful salt</li>
+  <li>1 tablespoonful powdered sugar</li>
+  <li>1 baked crust</li>
+  <li>1 teaspoonful vanilla extract</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for one pie.</p>
+
+
+<p class="center p1"><b>Rhubarb Custard Pie</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful cut rhubarb</li>
+  <li>1 cupful sugar</li>
+  <li>1 tablespoonful flour</li>
+  <li>1 tablespoonful melted Crisco</li>
+  <li>2 eggs</li>
+  <li>½ teaspoonful ginger extract</li>
+  <li>1 cupful milk</li>
+  <li>Crisco pastry</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for one small pie.</p>
+
+
+<p class="center p1"><b>Sugar Paste for Tartlets</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>4 cupfuls flour</li>
+  <li>½ cupful Crisco, generous measure</li>
+  <li>½ teaspoonful salt</li>
+  <li>3 eggs</li>
+  <li>1 lemon</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+
+<p class="center p1"><b>Currant Tartlets</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>⅓ cupful currants</li>
+  <li>3 tablespoonfuls ground rice</li>
+  <li>2 whites of eggs</li>
+  <li>4 tablespoonfuls Crisco</li>
+  <li>¾ cupful sponge cake crumbs</li>
+  <li>4 tablespoonfuls sugar</li>
+  <li>2 tablespoonfuls chopped candied orange peel</li>
+  <li>½ teaspoonful lemon extract</li>
+  <li>&ensp;&nbsp;Pinch of salt</li>
+  <li>&ensp;&nbsp;Crisco pastry</li>
+  <li>1 tablespoonful cream</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for nine tartlets.</p>
+
+<p><span class="pagenum" id="Page_95">[95]</span></p>
+
+
+<p class="center p1"><b>Bartemian Tarts</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>1 lemon</li>
+  <li>¼ lb. chopped candied citron peel</li>
+  <li>&ensp;&nbsp;Crisco flake pastry</li>
+  <li>1 egg</li>
+  <li>1 cupful raisins</li>
+  <li>1 tablespoonful melted Crisco</li>
+  <li>¼ teaspoonful salt</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for twelve tarts.</p>
+
+
+<p class="center p1"><b>Apricot Tarts</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls flour</li>
+  <li>½ cupful Crisco</li>
+  <li>4 tablespoonfuls sugar</li>
+  <li>½ teaspoonful salt</li>
+  <li>1 egg</li>
+  <li>2 teaspoonfuls vanilla extract</li>
+  <li>1 teaspoonful baking powder</li>
+  <li>&ensp;&nbsp;Apricot jam or jelly</li>
+  <li>&ensp;&nbsp;Whipped cream</li>
+  <li>&ensp;&nbsp;Angelica</li>
+  <li>&ensp;&nbsp;Preserved cherries</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for thirty tarts.</p>
+
+
+<p class="center p1"><b>Bakewell Tartlets</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>4 tablespoonfuls sugar</li>
+  <li>2 eggs</li>
+  <li>4 tablespoonfuls Crisco</li>
+  <li>1 cupful flour</li>
+  <li>½ teaspoonful baking powder</li>
+  <li>¼ teaspoonful salt</li>
+  <li>½ teaspoonful lemon extract</li>
+  <li>&ensp;&nbsp;Preserves</li>
+  <li>&ensp;&nbsp;Pastry</li>
+</ul>
+</div>
+
+<p>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.</p>
+
+<p>Sufficient for twelve tartlets.</p>
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_96">[96]</span></p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_096a.jpg"
+    alt="">
+  </div>
+
+
+<h2>BREADS &amp;c.</h2>
+</div>
+
+<p class="drop-cap1 p-left">The usual method of making bread is to ferment dough with yeast; the
+latter acts upon certain constituents in the flour ultimately producing
+a gas which permeates the dough. The dough is placed in a very hot
+oven, the heat kills the yeast plant, the gas expands with the heat,
+still raising the dough. The loaf is set in shape, and, when finally
+cooked and the gas all escaped, will be found to be light and full of
+tiny holes. Certain factors hasten or delay these changes. A moist,
+warm medium being most favorable to the growth of the yeast, the water
+should just be lukewarm; then a good flour, containing about 8 per
+cent of gluten is necessary. This gluten is the proteid in flour; when
+well mixed with water it forms a viscid elastic substance, hence it is
+necessary to well knead dough to make it more springy, so that when the
+gas is generated in it, it will expand and take the form of a sponge,
+and thus prevent the gas from escaping. The bread must be put into a
+very hot oven at first, 340° F., so that the yeast plant is killed
+quickly. If this be not accomplished soon, the loaf may go on spreading
+in the oven, and, if not sour in taste, will not be of such a good
+flavor.</p>
+
+<p>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.</p>
+
+  <div class="figcenter">
+  <img
+    class="p0"
+    src="images/i_096b.jpg"
+    alt="">
+  </div>
+
+<p>Yeast is a fungoid growth, a microscopic plant capable of starting a
+fermentation in various substances. It grows<span class="pagenum" id="Page_97">[97]</span> rapidly in a favorable
+medium, as when mixed with flour and water, and kept in a warm place,
+resulting in setting up fermentation. Baking powders are composed of an
+acid and an alkali. Some kind of flour usually is added to keep them
+dry and free from lumps. When the mixture containing the baking powder
+is moistened the acid and the alkali chemically combine and alter, a
+gas being generated. If the articles, be placed soon in great heat, the
+gas is warmed, expands, and in its endeavor to escape raises the mass.
+The heat sets the mixture in this raised condition, thus the cake or
+pudding is rendered light, easier to masticate and digest.</p>
+
+<p>Baking powders are used for two reasons. First. To supply a gas to
+take the place of ingredients, as when used in making bread, buns,
+etc. If flour, salt and water were mixed and baked in a large loaf, it
+would be a hard, indigestible mass. If baking powder be mixed in with
+similar ingredients and baked, the result would be a light loaf, easy
+to masticate and digest.</p>
+
+<p>Second. It is used to save labor. When a richer mixture be made it
+requires to be well beaten to mix in air. Baking powder often is added
+to save some of the otherwise necessary beating.</p>
+
+
+<p class="center p1"><b>Baking Powder Biscuits</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;&nbsp;2 cupfuls flour</li>
+  <li>&ensp;&nbsp;2 tablespoonfuls Crisco</li>
+  <li><a id="FNanchor_1" href="#Footnote_1" class="fnanchor">[1]</a>2 teaspoonfuls baking powder</li>
+  <li>&ensp;&nbsp;1 teaspoonful salt</li>
+  <li>&emsp;&ensp;Milk</li>
+</ul>
+</div>
+
+<div class="footnote">
+
+<p><a id="Footnote_1" href="#FNanchor_1" class="label">[1]</a> Amount of baking powder may be increased if especially
+raised biscuits are desired. 2 teaspoonfuls, however, is most healthful
+amount.</p>
+
+</div>
+
+<p>Mix and sift twice dry ingredients. Work in Crisco with finger tips,
+add gradually milk, mixing with knife to soft dough. Toss on floured
+board; pat and roll to one-half inch thickness. Shape with biscuit
+cutter. Place on Criscoed tin and bake in hot oven twelve minutes. To
+have good biscuits dough should be handled as little as possible, just
+enough to get in shape to cut. Milk or water used for mixing should be
+very cold, and biscuits should be gotten into oven at once after adding
+liquid to flour. If top of each biscuit is lightly brushed over with
+melted Crisco before baking, crust will be much nicer. Sufficient for
+fifteen biscuits.</p>
+
+
+<p class="center p1"><b>Best Jumbles</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls sugar</li>
+  <li>1 cupful Crisco</li>
+  <li>4 eggs</li>
+  <li>4 cupfuls flour</li>
+  <li>3 tablespoonfuls milk</li>
+  <li>1 teaspoonful salt</li>
+  <li>3 teaspoonfuls baking powder</li>
+  <li>1 teaspoonful almond extract</li>
+  <li>1 teaspoonful rose extract</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar thoroughly together, then gradually add eggs
+well beaten, now add milk, extracts, flour, salt and baking powder.
+Mix<span class="pagenum" id="Page_98">[98]</span> and roll out lightly on floured baking board; cut into circles
+with doughnut cutter, lay on Criscoed tins and bake in moderate oven
+from seven to ten minutes or till light brown. These cookies will keep
+fresh two weeks, and if milk is left out, a month.</p>
+
+<p>Sufficient for seventy jumbles.</p>
+
+
+<p class="center p1"><b>Boston Brown Bread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;1 cupful ryemeal</li>
+  <li>&ensp;2 tablespoonfuls Crisco</li>
+  <li>&ensp;1 cupful sugar</li>
+  <li>&ensp;1 cupful cornmeal</li>
+  <li>&ensp;1 cupful graham flour</li>
+  <li>&ensp;¾ tablespoonful baking soda</li>
+  <li>&ensp;⅓ teaspoonful salt</li>
+  <li>&ensp;¾ cupful molasses</li>
+  <li>1¾ cupfuls sweet milk</li>
+</ul>
+</div>
+
+<p>Mix and sift ingredients. Dissolve soda with one tablespoonful hot
+water, add to molasses, then add milk and mix with dry ingredients.
+Turn into greased mold two-thirds full, grease cover, and steam
+steadily three and a half hours. A 6-pound Crisco pail can be used for
+a mold.</p>
+
+<p>Sufficient for one loaf.</p>
+
+
+<p class="center p1"><b>Bran Gems</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>½ cupful bran</li>
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 tablespoonful whole wheat flour</li>
+  <li>½ cupful white flour</li>
+  <li>½ cupful milk</li>
+  <li>1 saltspoonful salt</li>
+  <li>1 egg</li>
+  <li>2 tablespoonfuls molasses</li>
+  <li>1 teaspoonful baking powder</li>
+</ul>
+</div>
+
+<p>Mix Crisco thoroughly with molasses, add egg well beaten, milk, salt,
+bran, flours, and baking powder. Divide into well greased gem pans, and
+bake in hot oven from eight to ten minutes. These gems are excellent
+for constipation.</p>
+
+<p>Sufficient for eight gems.</p>
+
+
+<p class="center p1"><b>Brown Nut Bread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;4 tablespoonfuls melted Crisco</li>
+  <li>&ensp;2 eggs</li>
+  <li>&ensp;1 cupful sugar</li>
+  <li>&ensp;1 cupful sour milk</li>
+  <li>&ensp;⅔ cupful New Orleans molasses</li>
+  <li>1½ cupfuls flour</li>
+  <li>1½ cupfuls graham flour</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>&ensp;1 teaspoonful baking soda</li>
+  <li>&ensp;1 cupful sultana raisins</li>
+  <li>&ensp;1 cupful chopped nut meats</li>
+</ul>
+</div>
+
+<p>Beat eggs and sugar together for five minutes, then add molasses, soda
+mixed with milk, salt, flours, raisins, and nuts. Mix and turn into
+Criscoed and floured cake tin and bake in slow oven one and a quarter
+hours.</p>
+
+<p>Sufficient for one medium-sized loaf.</p>
+
+
+<p class="center p1"><b>Buttermilk Biscuits</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 quart flour</li>
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 tablespoonful sugar</li>
+  <li>1 teaspoonful salt</li>
+  <li>1 teaspoonful baking soda</li>
+  <li>1 teaspoonful baking powder</li>
+  <li>1 egg</li>
+  <li>¾ pint buttermilk</li>
+</ul>
+</div>
+
+<p>Sift flour, baking powder, salt, and sugar together, then rub in Crisco
+with finger tips, add egg well beaten, and soda mixed with milk. Dough<span class="pagenum" id="Page_99">[99]</span>
+should be soft and little more milk can be added if needed. Roll out
+lightly and handle as little as possible. Cut with biscuit cutter, lay
+on Criscoed tins and bake in hot oven ten minutes.</p>
+
+<p>Sufficient for thirty biscuits.</p>
+
+
+<p class="center p1"><b>Chocolate Brownies</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>6 tablespoonfuls melted Crisco</li>
+  <li>2 eggs</li>
+  <li>2 squares chocolate</li>
+  <li>⅓ teaspoonful salt</li>
+  <li>½ cupful flour</li>
+  <li>1 cupful chopped English walnut meats</li>
+  <li>1 teaspoonful vanilla extract</li>
+  <li>3 tablespoonfuls boiling water</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar together, add eggs well beaten, chocolate
+dissolved in boiling water, salt, flour, vanilla, and nuts. Divide and
+spread thin in 2 Criscoed square pans and bake in slow oven from twenty
+to twenty-five minutes. Cut in strips and serve with ice cream. These
+are a cross between cookies and heavy cake.</p>
+
+<p>Sufficient for fifty brownies.</p>
+
+
+<p class="center p1"><b>Chocolate Wafers</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>5 tablespoonfuls Crisco</li>
+  <li>2 cupfuls flour</li>
+  <li>¼ cake chocolate</li>
+  <li>2 eggs</li>
+  <li>¼ teaspoonful baking soda</li>
+  <li>½ teaspoonful vanilla extract</li>
+  <li>¼ teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar together, add chocolate melted, eggs well
+beaten, vanilla extract, flour, salt, and soda. Mix and turn out on to
+floured baking board. Roll out thin, and cut with small cutter. Lay on
+Criscoed tin and bake from seven to ten minutes in moderate oven.</p>
+
+<p>Sufficient for forty-six wafers.</p>
+
+
+<p class="center p1"><b>Citron Buns</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;1 yeast cake</li>
+  <li>&ensp;6 tablespoonfuls sugar</li>
+  <li>&ensp;¾ cupful Crisco</li>
+  <li>&ensp;½ cupful raisins</li>
+  <li>&ensp;¼ cupful chopped citron peel</li>
+  <li>&ensp;1 teaspoonful lemon extract</li>
+  <li>&ensp;1 cupful scalded milk</li>
+  <li>&ensp;1 egg</li>
+  <li>5½ cupfuls flour</li>
+  <li>&ensp;¼ cupful lukewarm water</li>
+  <li>&ensp;1 teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Scald milk, add half of sugar and salt; when lukewarm add yeast
+dissolved in water and 1½ cupfuls flour. Mix, cover, and let rise till
+light; then add Crisco, remainder of sugar and flour, raisins, peel,
+and extract. Knead lightly, cover, and let rise. Divide into small
+pieces, let rise on greased tins, brush over with beaten egg and bake
+in hot oven twenty minutes.</p>
+
+<p>Sufficient for twenty-two buns.</p>
+
+
+<p class="center p1"><b>Coffee Bread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>¾ cupful milk</li>
+  <li>½ cupful melted Crisco</li>
+  <li>½ cake compressed yeast</li>
+  <li>1 teaspoonful salt</li>
+  <li>2 eggs</li>
+  <li>1 cupful sugar</li>
+  <li>1 teaspoonful lemon extract</li>
+  <li>¼ cupful chopped English walnut meats</li>
+  <li>&ensp;&nbsp;Flour</li>
+</ul>
+</div>
+
+<p>Heat milk slightly, then add flour to make batter and yeast dissolved
+in little lukewarm water. Allow to rise until light, then add Crisco,
+eggs<span class="pagenum" id="Page_100">[100]</span> well beaten, sugar, lemon, salt, and enough flour to make stiff
+dough. Knead ten minutes and let rise until light. Place in Criscoed
+pan and let rise again. Spread with melted Crisco and sprinkle with
+sugar, cinnamon and nuts. Bake in hot oven half an hour.</p>
+
+<p>Sufficient for one large loaf.</p>
+
+
+<p class="center p1"><b>Columbia Muffins</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;3 tablespoonfuls sugar</li>
+  <li>&ensp;3 tablespoonfuls Crisco</li>
+  <li>&ensp;1 egg</li>
+  <li>1½ cupfuls milk</li>
+  <li>&ensp;1 teaspoonful salt</li>
+  <li>3½ teaspoonfuls baking powder</li>
+  <li>3½ cupfuls sifted flour</li>
+</ul>
+</div>
+
+<p>Sift flour, salt, and baking powder together. Cream Crisco and sugar,
+add egg well beaten, then milk and flour mixture. Divide into Criscoed
+and floured gem pans and bake twenty-five minutes in hot oven.</p>
+
+<p>Sufficient for twenty muffins.</p>
+
+
+<p class="center p1"><b>Corn Bread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful cornmeal</li>
+  <li>2 tablespoonfuls melted Crisco</li>
+  <li>1 cupful flour</li>
+  <li>½ cupful sugar</li>
+  <li>1 cupful sour cream</li>
+  <li>2 eggs</li>
+  <li>½ teaspoonful baking soda</li>
+  <li>½ teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Mix cornmeal with flour, sugar, salt, Crisco, eggs well beaten, and
+soda mixed with cream. Mix well and turn into Criscoed tin and bake in
+moderate oven thirty minutes.</p>
+
+<p>Sufficient for one small pan of corn bread.</p>
+
+
+<p class="center p1"><b>Cornmeal Rolls</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1¼ cupfuls flour</li>
+  <li>&ensp;2 tablespoonfuls Crisco</li>
+  <li>&ensp;1 egg</li>
+  <li>&ensp;½ cupful milk</li>
+  <li>&ensp;1 tablespoonful sugar</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>&ensp;¾ cupful cornmeal</li>
+  <li>&ensp;4 teaspoonfuls baking powder</li>
+</ul>
+</div>
+
+<p>Sift together flour, cornmeal, salt, baking powder, and sugar. Rub in
+Crisco with finger tips, then add egg well beaten and milk. Roll out,
+cut into rounds with a large cutter, brush over with melted Crisco,
+fold over as for Parkerhouse rolls, brush tops with beaten egg or milk
+and bake in hot oven ten minutes.</p>
+
+<p>Sufficient for fifteen rolls.</p>
+
+
+<p class="center p1"><b>Cream Scones</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls flour</li>
+  <li>4 tablespoonfuls Crisco</li>
+  <li>3 teaspoonfuls baking powder</li>
+  <li>2 teaspoonfuls sugar</li>
+  <li>½ teaspoonful salt</li>
+  <li>2 eggs</li>
+  <li>⅓ cupful cream</li>
+  <li>1 white of egg</li>
+</ul>
+</div>
+
+<p>Mix and sift flour, salt, sugar, and baking powder. Rub in Crisco with
+finger tips, add eggs well beaten and cream. Knead dough lightly on
+floured baking board, divide into four equal pieces, make smooth and
+roll out,<span class="pagenum" id="Page_101">[101]</span> and cut into 4 small scones. Lay them on hot griddle, brush
+over with beaten white of egg and fry slowly on both sides. The dough
+should always be lightly handled.</p>
+
+<p>Sufficient for sixteen scones.</p>
+
+
+<p class="center p1"><b>Crisco Brownies</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>⅓ cupful sugar</li>
+  <li>⅓ cupful Crisco</li>
+  <li>⅓ cupful molasses</li>
+  <li>2 eggs</li>
+  <li>1 cupful flour</li>
+  <li>1 cupful chopped nut meats</li>
+  <li>¼ teaspoonful salt</li>
+  <li>½ teaspoonful vanilla extract</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar together, add eggs well beaten, molasses,
+extract, flour, salt and nuts. Divide into small fancy Criscoed tins,
+or bake in Criscoed sheet tin and cut in squares. Bake in moderate oven
+half hour. These are a cross between cake and candy.</p>
+
+<p>Sufficient for twelve squares.</p>
+
+
+<p class="center p1"><b>Crisco Batter Cakes</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>3 eggs</li>
+  <li>½ cupful melted Crisco</li>
+  <li>1 cupful flour</li>
+  <li>1 cupful buttermilk</li>
+  <li>½ teaspoonful baking soda</li>
+  <li>1 teaspoonful baking powder</li>
+  <li>½ teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Beat up yolks of eggs, add milk, Crisco, and flour mixed with salt,
+soda, and baking powder and beat till smooth. Fold in whites beaten to
+a stiff froth. Drop in large spoonfuls on ungreased skillet or griddle.
+Serve hot with butter or maple syrup.</p>
+
+<p>Sufficient for fifteen cakes.</p>
+
+
+<p class="center p1"><b>Crisco Milk Bread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>3 tablespoonfuls sugar</li>
+  <li>3 tablespoonfuls melted Crisco</li>
+  <li>2 tablespoonfuls salt</li>
+  <li>1 yeast cake</li>
+  <li>1 quart milk</li>
+  <li>&ensp;&nbsp;About 7 pints flour</li>
+</ul>
+</div>
+
+<p>Mix yeast cake with 1 tablespoonful sugar. Heat milk, add remainder of
+sugar, Crisco, and salt. Cool and add yeast and flour to make stiff
+dough. Turn out on floured baking board, cut in three pieces, knead
+first one piece, then others, stretching dough; let rise over night or
+in warm temperature five hours. Knead lightly and divide into Criscoed
+pans. Allow to rise and bake in moderate oven one hour. From same
+dough, French bread, breadsticks, horse shoe rolls and French rolls can
+be made.</p>
+
+<p>Sufficient for three loaves.</p>
+
+
+<p class="center p1"><b>Dessert Biscuits</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful confectioners’ sugar</li>
+  <li>1 cupful Crisco</li>
+  <li>1 cupful flour</li>
+  <li>5 whites of eggs</li>
+  <li>½ teaspoonful vanilla extract</li>
+  <li>1 teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Cream Crisco and gradually add sugar, mix thoroughly, and incorporate,
+one by one, whites of eggs. Now add flour, salt, and vanilla. Mix well,
+then place in small, long heaps on a Criscoed tin. Bake in cool oven to
+pale brown color.</p>
+
+<p>Sufficient for sixty biscuits.</p>
+
+<p><span class="pagenum" id="Page_102">[102]</span></p>
+
+
+<p class="center p1"><b>Entire Wheat Bread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1¼ cupfuls boiling water</li>
+  <li>&ensp;2 tablespoonfuls Crisco</li>
+  <li>1¼ cupfuls milk</li>
+  <li>&ensp;2 teaspoonfuls salt</li>
+  <li>&ensp;2 tablespoonfuls sugar</li>
+  <li>&ensp;1 yeast cake</li>
+  <li>&ensp;¼ cupful tepid water</li>
+  <li>&emsp;&ensp;Whole wheat flour</li>
+</ul>
+</div>
+
+<p>Mix boiling water, milk, sugar, salt, and Crisco together. Add yeast
+cake dissolved in tepid water, with 3½ cupfuls whole wheat flour. Mix
+and let stand until light. Add more flour until soft dough is formed,
+then knead and divide into two loaves. Place in Criscoed tins and let
+stand until the dough doubles its bulk. Brush over with milk and bake
+in moderate oven one and a half hours.</p>
+
+<p>Sufficient for two small loaves.</p>
+
+
+<p class="center p1"><b>Excellent Graham Bread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;2 cupfuls graham flour</li>
+  <li>&ensp;4 tablespoonfuls melted Crisco</li>
+  <li>&ensp;½ cupful flour</li>
+  <li>&ensp;1 teaspoonful baking powder</li>
+  <li>1½ cupfuls sour milk</li>
+  <li>&ensp;¼ cupful sugar</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>&ensp;1 teaspoonful baking soda</li>
+</ul>
+</div>
+
+<p>Sift flours with baking powder, salt, sugar, and soda, then add Crisco
+and milk. Mix and turn into greased and floured cake tin and bake in
+moderate oven fifty minutes.</p>
+
+<p>Sufficient for one small loaf.</p>
+
+
+<p class="center p1"><b>Filled Cookies</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;1 egg</li>
+  <li>&ensp;1 cupful sugar</li>
+  <li>&ensp;½ cupful Crisco</li>
+  <li>&ensp;½ cupful milk or cream</li>
+  <li>&ensp;1 teaspoonful vanilla extract</li>
+  <li>&ensp;1 teaspoonful baking soda</li>
+  <li>&ensp;2 teaspoonfuls baking powder</li>
+  <li>3½ cupfuls flour</li>
+  <li>&ensp;½ teaspoonful salt</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Filling</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful chopped raisins</li>
+  <li>1 tablespoonful flour</li>
+  <li>½ cupful sugar</li>
+  <li>½ cupful water</li>
+  <li>½ cupful chopped walnut meats</li>
+</ul>
+</div>
+
+<p><i>For cookies.</i> Cream Crisco and sugar, add salt, egg well beaten,
+milk, vanilla, and flour sifted with baking powder and soda. Mix and
+turn out on floured baking board. Dough should be soft. Roll very thin
+and cut out with cooky cutter. Spread one-half of cookies with filling,
+then place remaining cookies on top and press edges together. Place on
+Criscoed tins and bake in moderately hot oven fifteen minutes.</p>
+
+<p><i>For filling.</i> Mix sugar and flour in saucepan, add raisins, nuts,
+and water, stir and cook until thick. Cool before using.</p>
+
+
+<p class="center p1"><b>Fried Cornmeal Nut Cakes</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls yellow cornmeal</li>
+  <li>2 tablespoonfuls melted Crisco</li>
+  <li>3 cupfuls boiling water</li>
+  <li>1 teaspoonful salt</li>
+  <li>1 egg</li>
+  <li>½ cupful chopped nut meats</li>
+</ul>
+</div>
+
+<p>Bring water and salt to boil, stir in cornmeal, add nut meats, and stir
+and cook ten minutes. Remove from fire and add egg well beaten, and<span class="pagenum" id="Page_103">[103]</span>
+melted Crisco. Turn into Criscoed tin and cool. When cold, slice and
+fry in hot Crisco. Serve with honey or maple syrup.</p>
+
+<p>Sufficient for six or eight slices.</p>
+
+
+<p class="center p1"><b>Fried Cakes with Apple Sauce</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>4 tablespoonfuls Crisco</li>
+  <li>3 cupfuls sour milk</li>
+  <li>¼ teaspoonful grated nutmeg</li>
+  <li>1 teaspoonful lemon extract</li>
+  <li>1 teaspoonful baking soda</li>
+  <li>1 teaspoonful baking powder</li>
+  <li>½ teaspoonful salt</li>
+  <li>&ensp;&nbsp;Flour</li>
+  <li>&ensp;&nbsp;Apple sauce</li>
+</ul>
+</div>
+
+<p>Cream Crisco, gradually add sugar, then add salt, nutmeg, lemon, soda,
+baking powder, sour milk and sufficient flour to make stiffish dough.
+Roll out on floured baking board, cut with large round cutter, and fry
+in hot Crisco until well cooked and nicely browned on both sides. Drain
+and serve with hot apple sauce.</p>
+
+<p>Sufficient for twenty cakes.</p>
+
+
+<p class="center p1"><b>Fruit Cookies</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;1 teaspoonful salt</li>
+  <li>&ensp;2 cupfuls brown sugar</li>
+  <li>&ensp;1 cupful Crisco</li>
+  <li>&ensp;1 cupful chopped raisins</li>
+  <li>&ensp;1 cupful chopped English walnut meats</li>
+  <li>&ensp;3 eggs</li>
+  <li>&ensp;1 teaspoonful powdered cinnamon</li>
+  <li>&ensp;½ teaspoonful powdered allspice</li>
+  <li>&ensp;1 teaspoonful powdered ginger</li>
+  <li>1½ teaspoonfuls baking soda</li>
+  <li>&ensp;2 tablespoonfuls sour milk</li>
+  <li>&emsp;&ensp;Flour</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar together, add salt, eggs well beaten, soda mixed
+with milk, spices, raisins, nuts, and enough flour to make stiff dough.
+About 5 cupfuls flour will be sufficient. Roll out, cut with cooky
+cutter, lay on Criscoed tins and bake in moderate oven from ten to
+twelve minutes.</p>
+
+<p>Sufficient for sixty cookies.</p>
+
+
+<p class="center p1"><b>Fruit Drop Cakes</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>½ cupful Crisco</li>
+  <li>2 cupfuls flour</li>
+  <li>2 teaspoonfuls baking powder</li>
+  <li>1 teaspoonful salt</li>
+  <li>4 tablespoonfuls currants</li>
+  <li>4 tablespoonfuls chopped nut meats</li>
+  <li>2 tablespoonfuls chopped candied citron peel</li>
+  <li>3 eggs</li>
+  <li>⅔ cupful milk</li>
+  <li>1 teaspoonful vanilla extract</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar together, add yolks of eggs well beaten. Beat
+whites stiffly and add alternately with milk. Add sifted flour, baking
+powder and salt, then fruits, nuts and extract. Divide mixture into
+Criscoed and floured gem pans, and bake twenty minutes in moderate oven.</p>
+
+<p>Sufficient for eighteen drop cakes.</p>
+
+<p><span class="pagenum" id="Page_104">[104]</span></p>
+
+
+<p class="center p1"><b>Fruit Rolls</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful milk</li>
+  <li>1 yeast cake</li>
+  <li>¼ cupful lukewarm water</li>
+  <li>¼ cupful sugar</li>
+  <li>¼ cupful melted Crisco</li>
+  <li>2 teaspoonfuls salt</li>
+  <li>2 eggs</li>
+  <li>½ cupful chopped cocoanut</li>
+  <li>⅛ lb. chopped candied citron peel</li>
+  <li>½ cupful chopped English walnut meats</li>
+  <li>½ cupful currants</li>
+  <li>½ cupful sultana raisins</li>
+  <li>½ teaspoonful powdered cinnamon</li>
+  <li>½ teaspoonful powdered mace</li>
+  <li>&ensp;&nbsp;Flour</li>
+</ul>
+</div>
+
+<p>Scald milk, when lukewarm add yeast cake dissolved in tepid water and
+1½ cupfuls flour, beat well, cover and let rise till light. Add sugar,
+salt, eggs well beaten, Crisco and enough flour to knead; knead, let
+rise again. Roll out one-eighth inch thick, spread with melted Crisco,
+sprinkle with sugar, cinnamon and mace, fruit and nuts; roll like
+jelly roll and cut in one inch pieces. Place pieces in Criscoed pan,
+let rise, brush over with melted Crisco, and bake in hot oven twenty
+minutes.</p>
+
+<p>Sufficient for sixteen rolls.</p>
+
+
+<p class="center p1"><b>Ginger Snaps</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls molasses</li>
+  <li>1 cupful brown sugar</li>
+  <li>1 cupful Crisco</li>
+  <li>2 teaspoonfuls baking soda</li>
+  <li>2 teaspoonfuls powdered ginger</li>
+  <li>1 teaspoonful powdered mace</li>
+  <li>1 teaspoonful salt</li>
+  <li>2 tablespoonfuls boiling water</li>
+  <li>&ensp;&nbsp;Flour</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar together, add molasses, spices, salt, soda mixed
+with boiling water and sufficient flour to make stiff paste. Roll out
+thin, cut with small cutter, lay on Criscoed tins and bake in hot oven
+from five to seven minutes.</p>
+
+<p>Sufficient for one hundred snaps.</p>
+
+
+<p class="center p1"><b>Ginger Gems</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>½ cupful Crisco</li>
+  <li>¾ cupful chopped preserved ginger</li>
+  <li>2 eggs</li>
+  <li>1 cupful milk</li>
+  <li>3 cupfuls flour</li>
+  <li>3 teaspoonfuls baking powder</li>
+  <li>½ teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar together, then add eggs well beaten. Sift flour,
+baking powder, and salt together and add alternately with milk to first
+mixture. Now mix in ginger and divide mixture into Criscoed and floured
+gem pans and bake in hot oven twenty-five minutes.</p>
+
+<p>Sufficient for sixteen gems.</p>
+
+
+<p class="center p1"><b>Gluten Bread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls scalded milk</li>
+  <li>2 cupfuls boiling water</li>
+  <li>2 teaspoonfuls salt</li>
+  <li>1 egg</li>
+  <li>2 tablespoonfuls Crisco</li>
+  <li>¼ cupful warm water</li>
+  <li>½ yeast cake</li>
+  <li>3 cupfuls gluten flour</li>
+</ul>
+</div>
+
+<p>Mix Crisco, boiling water, milk, and salt. When lukewarm, add yeast
+cake dissolved in warm water, egg well beaten, and gluten. Let rise,<span class="pagenum" id="Page_105">[105]</span>
+when risen and spongy beat well, add enough gluten to make a stiff
+dough and knead well. Allow to rise, shape in loaves, place in Criscoed
+bread pans, let rise, and bake for one hour in moderately hot oven.</p>
+
+<p>Sufficient for two small loaves.</p>
+
+
+<p class="center p1"><b>Golden Corn Muffins</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful flour</li>
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 cupful yellow cornmeal</li>
+  <li>3 tablespoonfuls sugar</li>
+  <li>1 cupful milk</li>
+  <li>2 eggs</li>
+  <li>1 teaspoonful salt</li>
+  <li>3 teaspoonfuls baking powder</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar thoroughly together, add eggs well beaten and
+milk. Then stir in slowly dry ingredients which have been sifted
+together three times. Divide into greased gem pans and bake in
+moderately hot oven twenty-five minutes.</p>
+
+<p>Sufficient for twelve muffins.</p>
+
+
+<p class="center p1"><b>Hominy Bread for Breakfast</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;3 cupfuls cooked hominy</li>
+  <li>&ensp;2 tablespoonfuls melted Crisco</li>
+  <li>1½ cupfuls cornmeal</li>
+  <li>&ensp;2 eggs</li>
+  <li>&ensp;1 teaspoonful salt</li>
+  <li>&ensp;2 teaspoonfuls baking powder</li>
+  <li>&ensp;2 cupfuls milk</li>
+</ul>
+</div>
+
+<p>Beat eggs, add milk and hominy. Sift in cornmeal, add baking powder
+and salt; add Crisco. Beat all together three minutes. Pour into deep
+Criscoed pan and bake one hour in slow oven. Serve hot.</p>
+
+<p>Sufficient for one large loaf.</p>
+
+
+<p class="center p1"><b>Health Bread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls flour</li>
+  <li>3 tablespoonfuls melted Crisco</li>
+  <li>2 cupfuls whole wheat flour</li>
+  <li>2 cupfuls bran</li>
+  <li>1 teaspoonful salt</li>
+  <li>½ cupful sugar</li>
+  <li>1 egg</li>
+  <li>2 cupfuls milk</li>
+  <li>1 cupful molasses</li>
+  <li>1 cupful stoned chopped dates</li>
+  <li>2 teaspoonfuls baking soda</li>
+  <li>½ cupful hot water</li>
+</ul>
+</div>
+
+<p>Mix flours and bran together, add Crisco, salt, sugar, egg well beaten,
+milk, molasses, soda dissolved in boiling water, and dates. Mix well
+together and turn into two Criscoed and floured tins and bake in
+moderate oven one and a quarter hours. This bread is excellent for
+constipation.</p>
+
+<p>Sufficient for two loaves.</p>
+
+
+<p class="center p1"><b>Honey Doughnuts</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;3 eggs</li>
+  <li>&ensp;½ cupful sugar</li>
+  <li>&ensp;3 tablespoonfuls Crisco</li>
+  <li>1½ cupfuls honey</li>
+  <li>&ensp;1 cupful sour milk</li>
+  <li>&ensp;1 teaspoonful baking soda</li>
+  <li>&ensp;1 teaspoonful cream of tartar</li>
+  <li>&ensp;1 teaspoonful lemon extract</li>
+  <li>5¾ cupfuls flour</li>
+  <li>&ensp;1 teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Cream Crisco, honey and sugar well together, then add eggs well
+beaten, mix well, add milk, lemon extract, flour, salt, soda, and
+cream of<span class="pagenum" id="Page_106">[106]</span> tartar. Mix and turn out on baking board, roll out and cut
+with doughnut cutter. Fry in plenty of hot Crisco. If a piece of
+bread browns in hot Crisco in sixty seconds, temperature is right for
+doughnuts and fritters.</p>
+
+<p>Sufficient for sixty-five doughnuts.</p>
+
+
+<p class="center p1"><b>Hot Cross Buns</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>¼ cupful sugar</li>
+  <li>3 tablespoonfuls Crisco</li>
+  <li>1 teaspoonful salt</li>
+  <li>¾ teaspoonful powdered cinnamon</li>
+  <li>1 teaspoonful powdered ginger</li>
+  <li>1 egg</li>
+  <li>½ yeast cake</li>
+  <li>&ensp;&nbsp;Flour</li>
+  <li>¼ cupful chopped candied citron peel</li>
+  <li>½ cupful seeded raisins</li>
+  <li>1 cupful scalded milk</li>
+  <li>¼ cupful lukewarm water</li>
+</ul>
+</div>
+
+<p>Add Crisco, sugar, and salt to milk; when lukewarm, add yeast cake
+dissolved in water, spices, egg well beaten, and sufficient flour to
+make a stiff dough. Mix well, add raisins and peel, cover, and let rise
+over night. In morning divide into pieces and form into neat buns;
+place in Criscoed pan one inch apart, let rise, brush over with milk or
+beaten egg, and bake in moderately hot oven twenty-five minutes. Cool,
+and with ornamental frosting make a cross on each bun. The cross may be
+made by placing strips of paste on buns before they are baked.</p>
+
+<p>Sufficient for twenty buns.</p>
+
+
+<p class="center p1"><b>Imperial Muffins</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;½ cupful scalded milk</li>
+  <li>&ensp;¼ cupful sugar</li>
+  <li>&ensp;¼ cupful Crisco</li>
+  <li>&ensp;1 teaspoonful salt</li>
+  <li>&ensp;⅓ yeast cake</li>
+  <li>&ensp;¾ cupful lukewarm water</li>
+  <li>1¾ cupfuls flour</li>
+  <li>&ensp;1 cupful cornmeal</li>
+</ul>
+</div>
+
+<p>Add sugar and salt to milk; when lukewarm add yeast cake dissolved in
+¼ cupful of the water, and 1¼ cupfuls flour, cover, and let rise until
+light, then add Crisco, cornmeal, remaining flour and water. Let rise
+over night, in morning fill Criscoed muffin rings, two-thirds full; let
+rise until rings are full and bake thirty minutes in hot oven.</p>
+
+<p>Sufficient for twelve muffins.</p>
+
+
+<p class="center p1"><b>Lemon Wafers</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 eggs</li>
+  <li>2 cupfuls sugar</li>
+  <li>2 cupfuls Crisco</li>
+  <li>2 cupfuls milk</li>
+  <li>5 cents baker’s ammonia</li>
+  <li>5 cents oil of lemon</li>
+  <li>&ensp;&nbsp;Flour to make stiff dough</li>
+  <li>2 teaspoonfuls salt</li>
+</ul>
+</div>
+
+<p>Cover ammonia with milk and let soak over night. Next morning add
+sugar, Crisco, salt, eggs well beaten, lemon and enough flour to make
+a stiff dough. Roll very thin, cut in squares or diamonds, lay on
+Criscoed tins and bake from five to seven minutes in hot oven.</p>
+
+<p>Sufficient for one hundred and eighty-six wafers.</p>
+
+<p><span class="pagenum" id="Page_107">[107]</span></p>
+
+
+<p class="center p1"><b>Lunch Rolls</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;1 yeast cake</li>
+  <li>1¼ cupfuls milk</li>
+  <li>&ensp;2 tablespoonfuls sugar</li>
+  <li>&ensp;2 tablespoonfuls Crisco</li>
+  <li>&ensp;4 cupfuls flour</li>
+  <li>&ensp;1 egg</li>
+  <li>&ensp;1 teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Scald and cool the milk, then add yeast and sugar. Now add Crisco and
+2 cupfuls flour. Beat thoroughly, then add egg well beaten, remainder
+of flour and salt. Mix and turn out on floured board and knead lightly
+and thoroughly, using as little flour as possible. Place in greased
+bowl, cover and set aside in warm place to rise two hours. When light,
+form into small rounds, place one inch apart on greased pan. Allow to
+rise half an hour. Brush over with Crisco and bake in hot oven fifteen
+minutes.</p>
+
+<p>Sufficient for twenty rolls.</p>
+
+
+<p class="center p1"><b>Maple Cookies</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 egg</li>
+  <li>1 cupful sugar</li>
+  <li>3 tablespoonfuls Crisco</li>
+  <li>1 cupful sour cream</li>
+  <li>1 teaspoonful baking soda</li>
+  <li>3 tablespoonfuls hot water</li>
+  <li>½ teaspoonful salt</li>
+  <li>&ensp;&nbsp;Flour</li>
+  <li>&ensp;&nbsp;Maple sugar</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar together, add egg well beaten, mix well, add
+cream, salt, soda dissolved in water, and sufficient flour to make of
+right consistency to drop from spoon. Grate some maple sugar on each
+cookie and bake in moderate oven eight minutes.</p>
+
+<p>Sufficient for forty cookies.</p>
+
+
+<p class="center p1"><b>Maryland Beaten Biscuits</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>4 cupfuls flour</li>
+  <li>½ cupful Crisco</li>
+  <li>1 teaspoonful salt</li>
+  <li>&ensp;&nbsp;Milk</li>
+  <li>&ensp;&nbsp;Water</li>
+</ul>
+</div>
+
+<p>Mix and sift flour and salt. Cut Crisco in with knife or work in
+lightly with finger tips. Mix a little milk and water together, chill
+thoroughly and add enough to dry ingredients to make stiff dough.
+Everything should be as cold as possible. Beat with rolling-pin until
+dough blisters. Roll to one-third inch in thickness and cut into small
+biscuits, prick in center and set in refrigerator an hour before
+baking. Place biscuits on Criscoed tins and bake in moderate oven
+thirty minutes. Biscuits may be baked in moderate gas oven and gas
+turned off when biscuits are golden brown. Allow biscuits to remain ten
+minutes in cooling oven to dry out.</p>
+
+<p>Sufficient for sixty small biscuits, a fraction larger than a dollar.</p>
+
+
+<p class="center p1"><b>Muffins</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;1 cupful scalded milk</li>
+  <li>&ensp;2 tablespoonfuls Crisco</li>
+  <li>&ensp;1 cupful boiling water</li>
+  <li>&ensp;¼ cupful sugar</li>
+  <li>1½ teaspoonfuls salt</li>
+  <li>&ensp;½ yeast cake</li>
+  <li>&ensp;1 egg</li>
+  <li>&ensp;4 cupfuls flour</li>
+</ul>
+</div>
+
+<p>Add Crisco, salt, and half of sugar to milk and water; when lukewarm
+add yeast mixed with remaining sugar, egg well beaten, and flour.<span class="pagenum" id="Page_108">[108]</span> Beat
+thoroughly, cover, and let rise until light. Put greased muffin rings
+on hot griddle greased with Crisco. Fill half full with raised muffin
+mixture and cook slowly until well risen and browned underneath. Turn
+muffins and rings and brown other side. When muffins are cold, split
+open, toast, and serve with marmalade.</p>
+
+<p>Sufficient for sixteen muffins.</p>
+
+
+<p class="center p1"><b>Nut Doughnuts</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1¼ cupfuls sugar</li>
+  <li>&ensp;4 tablespoonfuls Crisco</li>
+  <li>1½ cupfuls milk</li>
+  <li>&ensp;2 eggs</li>
+  <li>&ensp;4 teaspoonfuls baking powder</li>
+  <li>&ensp;1 cupful chopped English walnut meats</li>
+  <li>&ensp;1 teaspoonful vanilla extract</li>
+  <li>&ensp;1 teaspoonful lemon extract</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>&emsp;&ensp;Flour to make soft dough</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar together, add eggs well beaten, milk, salt,
+extracts, baking powder, nuts, and sufficient flour to make soft dough.
+Roll out, cut with cutter and fry in hot Crisco to a golden color.
+Drain and sift with sugar.</p>
+
+<p>Sufficient for seventy-five doughnuts.</p>
+
+
+<p class="center p1"><b>Oatmeal Cookies</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1¼ cupfuls sugar</li>
+  <li>&ensp;1 cupful Crisco</li>
+  <li>&ensp;3 cupfuls rolled oats</li>
+  <li>&ensp;2 eggs</li>
+  <li>&ensp;½ cupful sour milk</li>
+  <li>&ensp;1 teaspoonful powdered cinnamon</li>
+  <li>&ensp;1 teaspoonful powdered ginger</li>
+  <li>&ensp;1 cupful stoned chopped dates</li>
+  <li>&ensp;1 teaspoonful baking soda</li>
+  <li>&ensp;2 cupfuls flour</li>
+  <li>&ensp;1 teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar thoroughly together, add eggs well-beaten,
+rolled oats, dates, salt, spices, soda dissolved in milk, and flour.
+Mix and drop from spoon on Criscoed baking tins. Bake in moderate oven
+from ten to twelve minutes.</p>
+
+<p>Sufficient for forty-five cookies.</p>
+
+
+<p class="center p1"><b>Oven Scones</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>4 cupfuls flour</li>
+  <li>5 tablespoonfuls Crisco</li>
+  <li>1 tablespoonful sugar</li>
+  <li>½ teaspoonful salt</li>
+  <li>1 teaspoonful baking soda</li>
+  <li>2 teaspoonfuls cream of tartar</li>
+  <li>1 egg</li>
+  <li>&ensp;&nbsp;Sweet milk</li>
+</ul>
+</div>
+
+<p>Rub Crisco finely into flour, add sugar, salt, soda, and cream of
+tartar. Beat egg, put half of it into cup, then with one-half and some
+sweet milk make other ingredients into soft dough. Knead very little
+on floured baking board, divide into five pieces, make them smooth and
+roll out, not too thinly, cut them into four small cakes. Lay them on
+a Criscoed tin, brush over with remaining egg and bake in hot oven ten
+minutes. A few currants or raisins may be added if liked.</p>
+
+<p>Sufficient for twenty small scones.</p>
+
+<p><span class="pagenum" id="Page_109">[109]</span></p>
+
+
+<p class="center p1"><b>Raised Doughnuts</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;1 cupful milk</li>
+  <li>&ensp;¼ yeast cake</li>
+  <li>&ensp;¼ cupful lukewarm water</li>
+  <li>1½ teaspoonfuls salt</li>
+  <li>&ensp;1 cupful sugar</li>
+  <li>&ensp;¼ cupful Crisco</li>
+  <li>&ensp;2 eggs</li>
+  <li>&ensp;1 teaspoonful grated nutmeg</li>
+  <li>&emsp;&ensp;Flour</li>
+</ul>
+</div>
+
+<p>Dissolve yeast cake in lukewarm water. Scald milk and cool, then add
+yeast, half teaspoonful of the salt and flour to make a drop batter.
+Set in a cosy place to rise. Cream Crisco with sugar, add eggs well
+beaten, remainder of salt and nutmeg, add to yeast mixture with enough
+flour to make stiff dough; let rise again. When risen, make into small
+balls and place in a Criscoed pan to rise. When light drop into plenty
+of hot Crisco and cook from four to five minutes until doughnuts are
+done. Drain on soft paper and dredge with powdered sugar.</p>
+
+<p>Sufficient for seventy doughnuts.</p>
+
+
+<p class="center p1"><b>Raisin and Buttermilk Bread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>4 cupfuls flour</li>
+  <li>5 tablespoonfuls Crisco</li>
+  <li>1 teaspoonful salt</li>
+  <li>1 teaspoonful soda</li>
+  <li>2 teaspoonfuls cream of tartar</li>
+  <li>3 tablespoonfuls sugar</li>
+  <li>2 eggs</li>
+  <li>&ensp;&nbsp;Buttermilk to make soft dough</li>
+  <li>1 cupful sultana raisins</li>
+</ul>
+</div>
+
+<p>Sift flour, salt, soda and cream of tartar into basin, rub in Crisco
+fine, add sugar, raisins, eggs well beaten, and sufficient buttermilk
+to make soft dough. Make into smooth mound, roll out, divide into
+four pieces, lay on greased tin and bake in moderate oven twenty-five
+minutes.</p>
+
+<p>Sufficient to make four small loaves.</p>
+
+
+<p class="center p1"><b>Rich Doughnuts</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;1 cupful sugar</li>
+  <li>&ensp;5 tablespoonfuls Crisco</li>
+  <li>&ensp;3 eggs</li>
+  <li>&ensp;4 teaspoonfuls baking powder</li>
+  <li>1½ teaspoonfuls salt</li>
+  <li>&ensp;1 cupful milk</li>
+  <li>&ensp;1 teaspoonful grated nutmeg</li>
+  <li>&emsp;&ensp;Flour to make soft dough</li>
+</ul>
+</div>
+
+<p>From 4½ to 5 cupfuls flour sifted before measuring. Cream Crisco, add
+sugar gradually, and eggs well beaten. Sift dry ingredients and add
+alternately to egg mixture. Roll out as soft as can be handled. Cut
+with cutter and fry in hot Crisco. Heat Crisco until crumb of bread
+becomes golden brown in sixty seconds.</p>
+
+<p>Sufficient for sixty doughnuts.</p>
+
+
+<p class="center p1"><b>Rolled Oats Bread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls boiling water</li>
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 cupful rolled oats</li>
+  <li>½ cupful molasses</li>
+  <li>2 teaspoonfuls salt</li>
+  <li>½ yeast cake</li>
+  <li>½ cupful lukewarm water</li>
+  <li>&ensp;&nbsp;Flour</li>
+</ul>
+</div>
+
+<p>Add boiling water to oats and allow to stand one hour; add molasses,
+salt, Crisco, yeast cake dissolved in lukewarm water, and flour to
+make<span class="pagenum" id="Page_110">[110]</span> stiff dough; knead well, let rise, knead a very little, divide
+into two Criscoed bread pans, let rise again and bake forty minutes in
+moderate oven.</p>
+
+<p>Sufficient for two small loaves.</p>
+
+
+<p class="center p1"><b>Rose Leaves</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>6 tablespoonfuls Crisco</li>
+  <li>2 eggs</li>
+  <li>¼ teaspoonful salt</li>
+  <li>1 teaspoonful rose extract</li>
+  <li>2 cupfuls flour</li>
+</ul>
+</div>
+
+<p>Cream Crisco, adding sugar gradually, then stir in eggs well beaten;
+add salt, extract, and flour. The dough should be soft. Now chill
+dough, then roll very thin, using sugar instead of flour, to dust
+rolling-pin and board. Cut out with small fancy cutter. Place on tins
+greased with Crisco and bake in moderate oven eight or ten minutes or
+until slightly browned.</p>
+
+<p>Sufficient for fifty small cakes.</p>
+
+
+<p class="center p1"><b>Rye Muffins</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful flour</li>
+  <li>2 tablespoonfuls melted Crisco</li>
+  <li>1 cupful ryemeal</li>
+  <li>2 tablespoonfuls brown sugar</li>
+  <li>2 teaspoonfuls baking powder</li>
+  <li>1 egg</li>
+  <li>½ teaspoonful salt</li>
+  <li>1 cupful milk</li>
+</ul>
+</div>
+
+<p>Sift flour, meal, baking powder, and salt together. Beat egg and sugar
+together, then add them with milk and melted Crisco. Mix and divide
+into Criscoed gem pans and bake in moderate oven twelve minutes.</p>
+
+<p>Sufficient for twelve muffins.</p>
+
+
+<p class="center p1"><b>Savarin</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 yeast cake</li>
+  <li>4 tablespoonfuls sugar</li>
+  <li>½ cupful Crisco</li>
+  <li>5 tablespoonfuls lukewarm water</li>
+  <li>2 cupfuls flour</li>
+  <li>½ teaspoonful salt</li>
+  <li>3 eggs</li>
+  <li>2 tablespoonfuls chopped almonds</li>
+  <li>1 cupful whipped cream</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Syrup</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>¾ lb. lump sugar</li>
+  <li>3 cupfuls water</li>
+  <li>3 tablespoonfuls lemon juice</li>
+</ul>
+</div>
+
+<p><i>For cake.</i> Put yeast cake into cup, add 1 tablespoonful sugar, 1
+tablespoonful flour, and lukewarm water. Allow to rise ten minutes. Put
+flour into basin, add salt, remainder of sugar, almonds, yeast mixture,
+eggs well beaten, and Crisco melted and cooled. Beat ten minutes with
+wooden spoon. Turn into Criscoed tube mold. Allow to rise until doubled
+in size, then bake in quick oven forty-five minutes. Mold should be
+sprinkled over with shredded almonds.</p>
+
+<p><i>For syrup.</i> Boil sugar and water for almost forty-five minutes,
+then add lemon juice. Soak cake with syrup and when cold serve with
+cream in center.</p>
+
+<p>Sufficient for one savarin.</p>
+
+<p><span class="pagenum" id="Page_111">[111]</span></p>
+
+
+<p class="center p1"><b>Shortbread Cookies</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2½ cupfuls flour</li>
+  <li>&ensp;½ cupful Crisco</li>
+  <li>&ensp;½ cupful sugar</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>&ensp;1 egg</li>
+  <li>&ensp;1 teaspoonful vanilla extract</li>
+</ul>
+</div>
+
+<p>Beat Crisco, sugar, and salt to cream. Add gradually egg well beaten,
+flour, and flavoring. Knead lightly on floured baking board, then
+roll out one-fourth inch thick and cut into small rounds. Mark them
+with fork, lay on Criscoed tins and bake in moderate oven from ten to
+fifteen minutes.</p>
+
+<p>Sufficient for forty cookies.</p>
+
+
+<p class="center p1"><b>Soda Beaten Biscuit</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 quart flour</li>
+  <li>3 tablespoonfuls Crisco</li>
+  <li>½ teaspoonful salt</li>
+  <li>⅕ teaspoonful baking soda</li>
+  <li>&ensp;&nbsp;Buttermilk</li>
+</ul>
+</div>
+
+<p>Sift flour with soda and salt, then rub in Crisco thoroughly with
+finger tips, and mix to stiff dough with buttermilk. Beat with
+rolling-pin or hammer until dough blisters. Roll out one-third inch in
+thickness, cut with round cutter, and lay on Criscoed tins. Bake in
+moderate oven from thirty to forty minutes.</p>
+
+<p>Sufficient for forty biscuits.</p>
+
+
+<p class="center p1"><i>Sour Milk Biscuits</i></p>
+
+<p class="center sm">(<i>Kate B. Vaughn</i>)</p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls flour</li>
+  <li>3 tablespoonfuls Crisco</li>
+  <li>1 teaspoonful salt</li>
+  <li>½ teaspoonful baking soda</li>
+  <li>1 cupful sour milk</li>
+</ul>
+</div>
+
+<p>Sift flour and salt into basin, rub Crisco lightly into them. Stir
+soda into milk until it effervesces and then add to flour. Turn out on
+floured baking board, knead lightly until smooth, roll out quarter of
+an inch thick, cut with biscuit cutter, place on greased tin and bake
+twelve to fifteen minutes in hot oven.</p>
+
+<p>Sufficient to make twelve biscuits.</p>
+
+
+<p class="center p1"><b>Sour Milk Griddle Cakes</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls flour</li>
+  <li>1 tablespoonful melted Crisco</li>
+  <li>2 cupfuls sour milk</li>
+  <li>½ teaspoonful salt</li>
+  <li>1 teaspoonful baking soda</li>
+  <li>1 egg</li>
+  <li>1 tablespoonful sugar</li>
+</ul>
+</div>
+
+<p>Sift dry ingredients, add milk, well beaten egg, and melted Crisco.
+Drop by spoonfuls on hot griddle, greased with Crisco. Cook until
+browned, then turn and cook on other side. Serve hot with syrup.</p>
+
+<p>Sufficient for eighteen cakes.</p>
+
+<p><span class="pagenum" id="Page_112">[112]</span></p>
+
+
+<p class="center p1"><b>Sour Milk Tea Cakes</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;1 cupful cornmeal</li>
+  <li>&ensp;4 tablespoonfuls Crisco</li>
+  <li>&ensp;2 eggs</li>
+  <li>1½ cupfuls sour milk</li>
+  <li>&ensp;2 cupfuls flour</li>
+  <li>&ensp;¾ cupful sugar</li>
+  <li>&ensp;1 teaspoonful baking soda</li>
+  <li>&ensp;1 teaspoonful salt</li>
+  <li>&ensp;1 teaspoonful lemon extract</li>
+</ul>
+</div>
+
+<p>Beat up the eggs, add meal and milk and mix well, add flour, sugar,
+soda, and salt sifted together. Now add extract and Crisco, melted, and
+beat two minutes. Divide into Criscoed and floured gem pans and bake in
+moderate oven fifteen minutes.</p>
+
+<p>Sufficient for sixteen cakes.</p>
+
+
+<p class="center p1"><b>Steamed Nut Bread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>½ pint graham flour</li>
+  <li>⅓ cupful Crisco</li>
+  <li>½ cupful white flour</li>
+  <li>1 cupful chopped English walnut meats</li>
+  <li>½ teaspoonful salt</li>
+  <li>2 teaspoonfuls baking powder</li>
+  <li>1 cupful milk</li>
+  <li>1 cupful sugar</li>
+  <li>1 egg</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar together, add egg well beaten, milk, salt,
+flours, baking powder, and nuts. Mix and turn into Criscoed mold, cover
+with greased paper and steam two hours. This nut bread is delicious
+served hot with butter. It may be served as a pudding with cream or
+liquid sauce.</p>
+
+<p>Sufficient for one loaf.</p>
+
+
+<p class="center p1"><b>Southern Spoon Bread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>3 tablespoonfuls melted Crisco</li>
+  <li>2 cupfuls cornmeal</li>
+  <li>1 quart milk</li>
+  <li>1 teaspoonful salt</li>
+  <li>3 eggs</li>
+</ul>
+</div>
+
+<p>Heat milk to boiling point, then stir in meal and salt; add Crisco
+and cook five minutes. Cool mixture, add yolks of eggs well beaten,
+then beat whites of eggs to stiff froth and fold in. Pour batter into
+Criscoed two-quart pan and bake in moderate oven forty minutes. Serve
+while hot, using a spoon with which to serve it. This is especially
+good served with roast pork.</p>
+
+<p>Sufficient for one large pan of bread.</p>
+
+
+<p class="center p1"><b>Spice Cookies</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;3 eggs</li>
+  <li>1½ cupfuls brown sugar</li>
+  <li>&ensp;1 cupful Crisco</li>
+  <li>&ensp;1 cupful molasses</li>
+  <li>&ensp;½ cupful sour milk</li>
+  <li>&ensp;2 teaspoonfuls baking soda</li>
+  <li>&ensp;½ teaspoonful black pepper</li>
+  <li>&ensp;1 teaspoonful salt</li>
+  <li>&ensp;1 teaspoonful powdered cinnamon</li>
+  <li>&ensp;1 teaspoonful powdered ginger</li>
+  <li>&ensp;1 teaspoonful powdered cloves</li>
+  <li>&ensp;1 teaspoonful grated nutmeg</li>
+  <li>&ensp;½ teaspoonful baking powder</li>
+  <li>&emsp;&ensp;Flour to make a stiff dough</li>
+</ul>
+</div>
+
+<p>Beat eggs five minutes, then add sugar and beat five minutes, then add
+Crisco and beat until thoroughly mixed, add molasses, milk, soda, salt,
+spices, baking powder, and enough flour to make stiff dough. Leave
+mixture in basin until following day. Take pieces of dough and roll
+out, cut with small cutter, lay on Criscoed tins and bake in moderate
+oven from seven to ten minutes.</p>
+
+<p>Sufficient for ninety cookies.</p>
+
+<p><span class="pagenum" id="Page_113">[113]</span></p>
+
+
+<p class="center p1"><b>Swedish Coffee Bread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;2 cupfuls hot milk</li>
+  <li>&ensp;¾ cupful sugar</li>
+  <li>&ensp;½ cupful Crisco</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>15 cardamom seeds</li>
+  <li>&ensp;1 yeast cake</li>
+  <li>&ensp;2 cupfuls flour</li>
+</ul>
+</div>
+
+<p>Remove seeds from cardamoms and grind fine, add to hot milk with
+Crisco, sugar, and salt. When lukewarm add yeast cake mixed with a
+little tepid water and flour. Mix and allow to rise. Then add flour
+enough to make stiff dough. Knead and let rise again, then make into
+rolls or loaves. Let rise again and bake in moderate oven till ready.</p>
+
+<p>Sufficient for eighteen rolls or two small loaves.</p>
+
+
+<p class="center p1"><b>Swedish Rye Bread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls sugar</li>
+  <li>3 tablespoonfuls Crisco</li>
+  <li>2 teaspoonfuls salt</li>
+  <li>1 yeast cake</li>
+  <li>3 cupfuls rye flour</li>
+  <li>1 cupful white flour</li>
+  <li>4 cupfuls boiling water</li>
+</ul>
+</div>
+
+<p>In evening add Crisco, sugar, and salt to boiling water; cool, add
+yeast cake mixed with a little tepid water or sugar, rye flour and
+white flour. Allow to rise and in morning add more white flour, a
+little at a time, to make a stiff dough. Let rise, knead again and bake
+in Criscoed pie tins or cake tins as it will rise better than if baked
+in bread tins. Bake in hot oven half hour. When taken out of oven brush
+crust with a little melted Crisco.</p>
+
+<p>Sufficient for four loaves.</p>
+
+
+<p class="center p1"><b>Twin Biscuits</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful milk</li>
+  <li>½ teaspoonful salt</li>
+  <li>2 teaspoonfuls baking powder</li>
+  <li>2 cupfuls flour</li>
+  <li>2 tablespoonfuls Crisco</li>
+</ul>
+</div>
+
+<p>Sift flour, baking powder, and salt together, rub in Crisco with tips
+of fingers, then add milk. Pat and roll out dough, cut with cutter,
+brush with melted Crisco, place one on top of another, lay on Criscoed
+tin and bake in hot oven from ten to twelve minutes.</p>
+
+<p>Sufficient for twelve biscuits.</p>
+
+
+<p class="center p1"><b>Waffles</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>3 cupfuls flour</li>
+  <li>2 tablespoonfuls melted Crisco</li>
+  <li>½ teaspoonful baking soda</li>
+  <li>1 teaspoonful salt</li>
+  <li>1 tablespoonful sugar</li>
+  <li>2 cupfuls sour milk</li>
+  <li>2 eggs</li>
+</ul>
+</div>
+
+<p>Mix and sift dry ingredients, add milk gradually, yolks of eggs well
+beaten, melted Crisco, and whites of eggs beaten to stiff froth; cook
+on hot waffle iron greased with Crisco. Serve with maple syrup, or
+honey and butter.</p>
+
+<p>Waffles may be served for breakfast, luncheon, supper or high tea. A
+waffle iron should fit closely on range, be well heated on one side,
+turned, heated on other side, and thoroughly greased with Crisco before
+iron is filled. In filling, put tablespoonful of mixture in each
+compartment near<span class="pagenum" id="Page_114">[114]</span> the center of iron, cover, and mixture will spread to
+fill iron. If sufficiently heated, it should be turned almost as soon
+as filled and covered. In using new iron, special care must be taken in
+greasing, or waffles will stick.</p>
+
+<p>Sufficient for six waffles.</p>
+
+
+<p class="center p1"><b>White Cookies</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls sugar</li>
+  <li>1 cupful Crisco</li>
+  <li>½ cupful thick sour milk</li>
+  <li>2 eggs</li>
+  <li>1 teaspoonful baking soda</li>
+  <li>1 teaspoonful salt</li>
+  <li>1 teaspoonful vanilla extract</li>
+  <li>½ teaspoonful lemon extract</li>
+  <li>&ensp;&nbsp;Flour</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar together, add eggs well beaten, soda mixed with
+sour milk, salt, extracts, and about 5 cupfuls flour. Roll very thin,
+cut with cookie cutter, lay on Criscoed tins, bake in moderately hot
+oven five minutes. To keep any length of time, when cold, place in
+covered tin cans and set in cool place, and they will be as crisp as
+when first baked.</p>
+
+<p>Sufficient for ninety cookies.</p>
+
+
+<p class="center p1"><b>Yorkshire Fruit Loaves</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 lbs. flour</li>
+  <li>¾ cupful Crisco</li>
+  <li>1 teaspoonful salt</li>
+  <li>2 cupfuls milk</li>
+  <li>1 yeast cake</li>
+  <li>1 cupful sugar</li>
+  <li>1 cupful sultana raisins</li>
+  <li>1 cupful currants</li>
+  <li>½ cupful seeded raisins</li>
+  <li>½ cupful chopped candied citron peel</li>
+  <li>1 teaspoonful powdered ginger</li>
+  <li>½ teaspoonful powdered mace</li>
+</ul>
+</div>
+
+<p>Heat Crisco in milk, then cool and add yeast cake mixed with a little
+sugar; stir in flour and salt, and allow to rise four hours. Mix sugar,
+fruit, peel, and spices into risen dough. Let rise again then divide
+into two Criscoed loaf tins. Allow to rise fifteen minutes, then bake
+in moderate oven one and a half hours.</p>
+
+<p>Sufficient for two medium-sized loaves.</p>
+
+
+<p class="center p1"><b>Water Bread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls boiling water</li>
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 tablespoonful sugar</li>
+  <li>2 teaspoonfuls salt</li>
+  <li>¼ yeast cake dissolved in</li>
+  <li>¼ cupful lukewarm water</li>
+  <li>&ensp;&nbsp;About six cupfuls sifted flour</li>
+</ul>
+</div>
+
+<p>Mix Crisco, sugar and salt, pour on boiling water; when lukewarm add
+dissolved yeast cake. Stir in enough flour to make a batter; beat
+well, then add more flour, a little at a time to make stiff dough,
+mixing with a knife. Turn on a floured board; knead until it is smooth,
+elastic and does not stick to the board. Put into a bowl greased with
+Crisco, cover closely and let stand in a warm place over night. The
+first thing in the morning knead again until fine grained; shape into
+loaves and place in a warm pan greased with Crisco. Cover and put in a
+warm place. When double in bulk, bake in a hot oven. Bake one hour.</p>
+
+<p><span class="pagenum" id="Page_115">[115]</span></p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_115a.jpg"
+    alt="">
+  </div>
+
+
+<h2>CAKES</h2>
+
+
+<p class="drop-cap1 p-left">There are five principal ways of making cakes.</p>
+
+<p>The first method is used for plain cakes. The shortening is rubbed
+into the flour in the same way as for short pastry; then the dry
+ingredients, such as sugar, fruit, and spice, are added, and lastly the
+eggs and milk. Then all are mixed well together.</p>
+
+<p>The second way is used for fruit, pound, and seed cakes. The shortening
+and sugar are creamed together, the eggs beaten in one at a time, and
+the fruit and flour stirred in lightly and quickly at the last.</p>
+
+<p>In the third way the eggs and sugar are beaten together until thick and
+creamy, then the flour is stirred in lightly and quickly. This is used
+chiefly for sponge cakes and cakes of that texture.</p>
+
+<p>For the fourth way the sugar, shortening, milk, and syrup or molasses
+are melted together, then cooled slightly and added to the dry
+ingredients. This method is used for gingerbreads.</p>
+
+<p>In the fifth way the sugar and eggs are beaten thoroughly over boiling
+water, then cooled before the melted shortening and dry ingredients are
+added. This method is used for Gennoise cake and some kinds of layer
+cakes. Care must be taken to insure the right consistency of cakes. The
+mixture should be fairly stiff. If too moist the fruit will sink to the
+bottom. For rich cakes the tins should be lined with paper, the paper
+coming a short distance above the tins, so that the cake is protected
+as it rises. For very rich fruit cakes, experience has shown that it
+is best not to grease the paper or tin. The cake is not so liable to
+burn, and the paper can be removed easily when the cake is done without
+injuring it. On the other hand, if tins are lined for sponge cakes or
+jelly-rolls, the paper should be greased.</p>
+
+  <div class="figcenter">
+  <img
+    class="p0"
+    src="images/i_115b.jpg"
+    alt="">
+  </div>
+
+<p><span class="pagenum" id="Page_116">[116]</span></p>
+
+<p>When making cakes in which baking powder, carbonate of soda, cream of
+tartar or tartaric acid are used, almost everything depends upon the
+handling, which should be as light and as little as possible. The more
+rapidly such cakes are made the better they will be. Two cooks working
+from the same recipe will often produce entirely different results, if
+one kneads her mixture as if it were household bread, while the other
+handles it with due lightness of touch. As soon as the baking powder
+or other rising medium is added to the mixture, the cake should be put
+into the oven as quickly as possible. Soda alone is never good in a
+cake where there is shortening, unless some substance containing acid
+is used along with it. Molasses is one of the substances containing
+acid.</p>
+
+<p>The greatest care and cleanliness must be exercised in all cake
+making; and accuracy in proportioning the materials to be used is
+indispensable. The flour should be thoroughly dried and sifted, and
+lightly stirred in. Always sift flour before measuring, then sift it
+again with the baking powder to insure a thorough blending.</p>
+
+<p>Good cakes never can be made with indifferent materials. Eggs are
+used both as an aerating agent and as one of the “wetting” materials.
+It is not economy to buy cheap eggs, for such eggs are small, weak,
+colorless, and often very stale. Eggs should be well beaten, yolks and
+whites separately, unless other directions are given. The yolks must be
+beaten to a thick cream and the whites until they are a solid froth.
+Sugar tends to improve the texture of cakes, and when cheap cakes are
+made, plenty should be used, provided that the cake is not made too
+sweet. It should be dissolved before being added to the fat and the
+flour.</p>
+
+<p>For best cakes, and all that are required of a light color,
+fine-grained sugar should be used. With coarse-grained sugar there is
+danger of producing specks which show on the cakes after baking, unless
+they have been made by the method of beating up the eggs and sugar
+together with a beater over hot water. This method will dissolve the
+grains of sugar.</p>
+
+<p>Always buy the best fruits for cake making, as they are sweetest and
+cleanest. Currants and sultana raisins for cakes should not be too
+large, but of medium size, sweet and fleshy. Cheap dry sultanas should
+not be used. Though there is no need to wash sultanas, yet if the fruit
+is inclined<span class="pagenum" id="Page_117">[117]</span> to be very dry, it will be better to do so than to put
+them in to spoil the appearance and the flavor of the cake. Currants
+always should be washed, cleaned, and dried before using. Orange,
+lemon, and citron peel should be of good color and flavor. They should
+not be added to cake mixture in chunks, as often is done, but should be
+in long shredded pieces. Large pieces of peel are sometimes the cause
+of a cake cutting badly. In making fruit cakes add the fruit before the
+flour, as this will prevent it falling to the bottom.</p>
+
+<p>If a cake cracks open while baking, the recipe contains too much flour.
+There are two kinds of thick crusts which some cakes have. The first of
+these is caused by the cake being overbaked in a very hot oven. Where
+this is so, the cake, if a very rich one, has a huge crack in the top
+caused by the heat of the oven forming a crust before the inside has
+finished aerating; then as the interior air or gas expands, it cracks
+the crust to escape. This crack spoils the appearance of the cake, and
+when cut it generally will be found to be close and heavy in texture.
+To guard against this it is necessary to bake them at a suitable
+temperature, noting that the richer the cake the longer the fruit takes
+to bake.</p>
+
+<p>The second kind of thick crust referred to may only be on top of the
+cake, and in this case may be caused by an excess of fat and sugar
+being mixed together, or otherwise insufficient flour. In this case
+the mixture will not bake, but only forms a kind of syrup in the oven,
+and the cake sinks in the center. A cake made under such conditions
+would have a thick shiny crust, and be liable to crumble when touched.
+The inside of the cake would be heavy, having more the appearance of
+pudding than cake.</p>
+
+<p>Successful cake making means constant care. In recipes in which milk
+is used as one ingredient, either sweet or buttermilk may be used but
+not a mixture of both. Buttermilk makes a light, spongy cake, and sweet
+milk makes a cake which cuts like pound cake. <i>In creaming shortening
+and sugar, when the shortening is too hard to blend easily warm the
+bowl slightly, but do not heat the shortening, as this will change both
+the flavor and texture of the cake.</i> For small cakes have a quick
+oven, so that they set right through, and the inside is baked by the
+time the outside is browned. For all large cakes have a quick oven
+at first, to raise them nicely and prevent the fruit sinking to the
+bottom. The oven then should be allowed to become slower to fire the
+cakes thoroughly.</p>
+
+<p><span class="pagenum" id="Page_118">[118]</span></p>
+
+<p>Cake must not be hurried. Keep the oven steady though slow, and after
+putting a large cake into it do not open the door for at least twenty
+minutes. During baking, do not open the door unnecessarily, or in fact
+do anything to jar the cake lest the little bubbles formed by the
+action of the baking powder burst, causing the gas to escape and the
+cake to sink. This produces what is known as a “sad” cake, but refers
+probably to the state of mind of the cook. A very light cake put into
+a quick oven rises rapidly round the sides, but leaves a hollow in the
+middle.</p>
+
+<p>If a cake is made too light with eggs or powder and an insufficient
+quantity of flour is added it will drop in the center. Another frequent
+cause is the moving of cakes while in the oven before the mixture has
+set properly. The same defect is produced if the cakes are removed from
+the oven before being baked sufficiently. When a cake batter curdles,
+the texture will not be so even as if the curdling had not taken place.
+Sometimes the mixture will curdle through the eggs being added too
+quickly, or if the shortening contains too much water. This forms a
+syrup with the sugar, and after a certain quantity of eggs have been
+added the batter will slip and slide about, and will not unite with
+the other ingredients. Weak, watery eggs are another cause of this
+happening; and although this may be checked by adding a little flour at
+the right time, yet the cake would be better if it were unnecessary to
+add any flour until all the eggs had been beaten in, that is, if the
+batter had not curdled. Before turning out a cake allow it to remain in
+the tin for a few minutes. It is best to lay it on a wire cake stand,
+or lay it on a sieve; but if you do not possess these, a loosely made
+basket turned upside down will do. If the cake will not turn out of
+the tin easily, rest it on its side, turning it round in a couple of
+minutes and it may loosen, if not, pass a knife round the edge, turn
+the cake over on a clean cloth, and let it stand a few minutes.</p>
+
+<p>Do not place cakes in a cold place or at an open window, or the steam
+will condense and make them heavy. A rich cake improves in flavor and
+becomes softer with keeping (from 2 to 6 weeks, according to quality)
+before cutting. Wrap, when cold, first in a clean towel, then in paper.
+After a week remove the paper and put the cake into a tin wrapped in
+the towel. Small cakes may be baked in tiny molds or tins, or baked in
+a flat sheet, and then cut out into squares,<span class="pagenum" id="Page_119">[119]</span> diamonds or rounds. Then
+they can be frosted or coated with cream and decorated with cherries
+or other crystallized fruits. If a real distinction is desired, they
+may be placed in tiny crinkled paper cases, bought by the hundred at a
+trifling cost.</p>
+
+<p>Cake tins should be greased with Crisco and dredged with flour, the
+superfluous flour shaken out, or they can be fitted with paper which
+has been greased with Crisco. When creaming Crisco and sugar, do not
+grudge hard work; at this stage of manufacture the tendency is to give
+insufficient work, with the result that the lightness of the cake is
+impaired.</p>
+
+
+<p class="center p1"><b>Apple Sauce Fruit Cake without Milk</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;1 cupful brown sugar</li>
+  <li>1½ cupfuls apple sauce</li>
+  <li>2½ cupfuls flour</li>
+  <li>&ensp;½ cupful Crisco</li>
+  <li>&ensp;1 lb. raisins</li>
+  <li>&ensp;1 teaspoonful powdered cloves</li>
+  <li>&ensp;1 teaspoonful powdered cinnamon</li>
+  <li>&ensp;1 teaspoonful grated nutmeg</li>
+  <li>&ensp;2 teaspoonfuls baking soda</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>&ensp;3 tablespoonfuls vinegar</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar thoroughly together, add apple sauce, flour,
+raisins, spices, salt, and soda mixed with vinegar. Mix and pour into
+greased and floured cake tin and bake in moderate oven one and a half
+hours.</p>
+
+<p>Sufficient for one cake.</p>
+
+
+<p class="center p1"><b>Black Cake with Prune Filling</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1½ cupfuls sugar</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>&ensp;3 eggs</li>
+  <li>&ensp;½ cupful Crisco</li>
+  <li>&ensp;1 cupful milk</li>
+  <li>&ensp;½ teaspoonful baking soda</li>
+  <li>&ensp;2 cupfuls flour</li>
+  <li>&ensp;1 teaspoonful baking powder</li>
+  <li>&ensp;½ teaspoonful vanilla extract</li>
+  <li>&ensp;⅓ cake chocolate</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Filling</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>⅓ cupful boiling water</li>
+  <li>1 white of egg</li>
+  <li>½ cupful stoned stewed prunes</li>
+  <li>⅓ cupful blanched chopped almonds</li>
+</ul>
+</div>
+
+<p><i>For cake.</i> Beat 1 egg in double boiler, add ½ cupful milk, ½
+cupful sugar and chocolate; mix well and cook until it thickens. Cool
+and set aside. Cream Crisco with remainder of sugar, add salt, eggs
+well beaten, soda mixed with remainder of milk, flour, baking powder
+and<span class="pagenum" id="Page_120">[120]</span> vanilla. Mix well and add chocolate paste, and divide into two
+Criscoed and floured layer cake tins. Bake twenty minutes in moderate
+oven.</p>
+
+<p><i>For filling.</i> Boil sugar and water together without stirring
+until it forms a soft ball when tried in cold water, or 240° F., then
+pour it over the beaten white of egg, beating all the time. Now add
+chopped prunes and almonds and beat well. Put between layers of cake.</p>
+
+<p>Sufficient for one good-sized layer cake.</p>
+
+
+<p class="center p1"><b>Pound Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;2 cupfuls sugar</li>
+  <li>&ensp;2 cupfuls Crisco</li>
+  <li>&ensp;2 teaspoonfuls salt</li>
+  <li>12 eggs</li>
+  <li>&ensp;4 cupfuls flour</li>
+  <li>&ensp;½ teaspoonful powdered mace</li>
+  <li>&ensp;3 tablespoonfuls brandy</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar thoroughly together, add yolks of eggs well
+beaten, fold in whites of eggs beaten to a stiff froth, add brandy,
+flour, salt and mace, and mix lightly and quickly. Turn into a papered
+cake pan and bake in a slow oven for one hour and twenty minutes.</p>
+
+<p>Sufficient for one large cake.</p>
+
+
+<p class="center p1"><b>Boiling Water Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;1 cupful boiling water</li>
+  <li>&ensp;1 cupful sugar</li>
+  <li>&ensp;½ cupful Crisco</li>
+  <li>&ensp;1 egg</li>
+  <li>&ensp;¼ cupful chopped candied citron peel</li>
+  <li>&ensp;1 cupful sultana raisins</li>
+  <li>2½ cupfuls flour</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>&ensp;2 teaspoonfuls baking powder</li>
+  <li>&ensp;¼ teaspoonful grated nutmeg</li>
+  <li>&ensp;½ teaspoonful lemon extract</li>
+</ul>
+</div>
+
+<p>Put Crisco and sugar into basin, pour boiling water over them; let
+stand till cold, then add egg well beaten, sift in flour, salt, baking
+powder, and nutmeg, add peel, raisins, and lemon extract, and mix well.
+Turn into greased and floured small square tin and bake in moderate
+oven half hour. Cool and cover with boiled frosting.</p>
+
+<p>Sufficient for one small cake.</p>
+
+
+<p class="center p1"><b>Butterless-Milkless-Eggless Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;2 cupfuls brown sugar</li>
+  <li>&ensp;⅔ cupful Crisco</li>
+  <li>&ensp;2 cupfuls water</li>
+  <li>&ensp;2 cupfuls sultana raisins</li>
+  <li>&ensp;2 cupfuls seeded raisins</li>
+  <li>&ensp;1 teaspoonful salt</li>
+  <li>&ensp;2 teaspoonfuls powdered cinnamon</li>
+  <li>&ensp;1 teaspoonful powdered cloves</li>
+  <li>&ensp;½ teaspoonful powdered mace</li>
+  <li>&ensp;½ teaspoonful grated nutmeg</li>
+  <li>&ensp;2 teaspoonfuls baking soda</li>
+  <li>&ensp;4 cupfuls flour</li>
+  <li>&ensp;1 teaspoonful baking powder</li>
+  <li>1½ cupfuls chopped nut meats</li>
+  <li>&ensp;3 tablespoonfuls warm water</li>
+</ul>
+</div>
+
+<p>Put Crisco into saucepan, add sugar, water, raisins, salt, and spices,
+and boil three minutes. Cool, and when cold add flour, baking powder,
+soda dissolved in warm water and nut meats. Mix and turn into Criscoed
+and floured cake tin and bake in slow oven one and a half hours.</p>
+
+<p>Sufficient for one medium-sized cake.</p>
+
+<p><span class="pagenum" id="Page_121">[121]</span></p>
+
+
+<p class="center p1"><b>Caramel Cake</b></p>
+
+
+<p class="center smaller"><b>For Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1¼ cupfuls sifted sugar</li>
+  <li>&ensp;2 eggs</li>
+  <li>&ensp;½ cupful Crisco</li>
+  <li>&ensp;1 cupful cold water</li>
+  <li>&ensp;3 cupfuls flour</li>
+  <li>&ensp;2 teaspoonfuls baking powder</li>
+  <li>&ensp;1 teaspoonful vanilla extract</li>
+  <li>&ensp;½ cupful granulated sugar</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>&ensp;¼ cupful boiling water</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Filling</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 teaspoonful Crisco</li>
+  <li>1 ounce chocolate</li>
+  <li>1 teaspoonful vanilla extract</li>
+  <li>½ cupful hot water</li>
+  <li>½ cupful brown sugar</li>
+  <li>½ cupful granulated sugar</li>
+  <li>&ensp;&nbsp;Pinch salt</li>
+</ul>
+</div>
+
+<p><i>For cake.</i> Put granulated sugar into small pan and melt over fire
+till brown, remove from fire, add boiling water, stir quickly, return
+to stove, and stir until thick syrup; set aside to cool. Beat Crisco
+and sugar to a cream, add eggs well beaten, flour, baking powder, salt,
+vanilla, three tablespoonfuls of the syrup and water. Mix and beat two
+minutes, then divide into two Criscoed and floured layer tins and bake
+in moderate oven twenty minutes.</p>
+
+<p><i>For filling.</i> Melt granulated sugar in small pan and stir until
+it becomes a light brown syrup, add the water gradually, then brown
+sugar, Crisco, salt, and chocolate, stirring all the time. Cook until
+it forms a soft ball when tried in cold water, or 240° F. Remove from
+fire, add vanilla, beat until creamy, then spread between cakes.</p>
+
+<p>Sufficient for one layer cake.</p>
+
+
+<p class="center p1"><b>Chocolate Cake</b></p>
+
+
+<p class="center smaller"><b>For Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>¾ teaspoonful salt</li>
+  <li>¼ cupful grated chocolate</li>
+  <li>¾ cupful Crisco</li>
+  <li>5 eggs</li>
+  <li>2 cupfuls flour</li>
+  <li>1 teaspoonful baking powder</li>
+  <li>½ cupful sultana raisins</li>
+  <li>½ cupful candied chopped citron peel</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Chocolate Frosting</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls Crisco</li>
+  <li>2 squares melted bitter chocolate</li>
+  <li>2 cupfuls powdered sugar</li>
+  <li>6 tablespoonfuls coffee</li>
+  <li>¼ teaspoonful salt</li>
+  <li>½ teaspoonful vanilla extract</li>
+</ul>
+</div>
+
+<p><i>For cake.</i> Cream Crisco; add sugar gradually, yolks of eggs well
+beaten, milk, flour, salt, baking powder, grated chocolate, citron, and
+raisins. Mix and beat two minutes, then fold in stiffly beaten whites
+of eggs. Turn into Criscoed and floured tin and bake for one and a
+quarter hours in a moderate oven. When cold cover with frosting.</p>
+
+<p><i>For chocolate frosting.</i> Knead Crisco into sugar. Melt chocolate,
+add coffee, sugar, salt, and Crisco, and stir until thick, then add
+vanilla<span class="pagenum" id="Page_122">[122]</span> and put away to cool. When cold spread on cake. This frosting
+may be used any time. It is just as good made one day and used the
+next by adding a little more hot coffee. It is always soft, creamy and
+delicious.</p>
+
+<p>Sufficient for one cake.</p>
+
+
+<p class="center p1"><b>Cocoanut Layer Cake</b></p>
+
+
+<p class="center smaller"><b>For Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>3 cupfuls flour</li>
+  <li>½ teaspoonful salt</li>
+  <li>4 eggs</li>
+  <li>½ cupful Crisco</li>
+  <li>1 cupful milk</li>
+  <li>2 teaspoonfuls vanilla extract</li>
+  <li>3 teaspoonfuls baking powder</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Filling</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 teaspoonful Crisco</li>
+  <li>1 cupful sugar</li>
+  <li>1 cupful water</li>
+  <li>&ensp;&nbsp;Pinch cream of tartar</li>
+  <li>1 teaspoonful vanilla extract</li>
+  <li>1 white of egg</li>
+  <li>½ cupful chopped cocoanut</li>
+  <li>¼ teaspoonful salt</li>
+</ul>
+</div>
+
+<p><i>For cake.</i> Cream Crisco and sugar together, sift the flour,
+baking powder, and salt, and add alternately with the beaten yolks of
+eggs and milk. Beat thoroughly, then add stiffly beaten whites of eggs
+and flavoring and mix gently. Grease layer tins with Crisco, then flour
+them and divide mixture into three portions. Bake in a moderate oven
+twenty minutes.</p>
+
+<p><i>For filling.</i> Boil water and sugar together, add Crisco and cream
+of tartar, and boil until it forms a soft ball when tried in cold
+water, or 240° F. Beat white of egg to stiff froth, add salt, then pour
+in syrup gradually, add vanilla and beat until thick and cold. Spread
+on cake and sprinkle over with cocoanut.</p>
+
+<p>Sufficient for three layers.</p>
+
+
+<p class="center p1"><b>Coffee Layer Cake</b></p>
+
+
+<p class="center smaller"><b>Dark Part</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful dark brown sugar</li>
+  <li>⅔ cupful cold strong coffee</li>
+  <li>3 yolks of eggs</li>
+  <li>½ cupful Crisco</li>
+  <li>1 tablespoonful molasses</li>
+  <li>¼ cupful raisins</li>
+  <li>2 cupfuls flour</li>
+  <li>2 teaspoonfuls baking powder</li>
+  <li>½ teaspoonful powdered cinnamon</li>
+  <li>½ teaspoonful powdered cloves</li>
+  <li>½ teaspoonful grated nutmeg</li>
+  <li>½ teaspoonful salt</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>White Part</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>½ cupful Crisco</li>
+  <li>1 cupful granulated sugar</li>
+  <li>3 whites of eggs</li>
+  <li>⅔ cupful milk</li>
+  <li>2 cupfuls flour</li>
+  <li>2 teaspoonfuls baking powder</li>
+  <li>1 teaspoonful vanilla extract</li>
+  <li>½ teaspoonful salt</li>
+</ul>
+</div>
+
+<p><i>For dark part.</i> Cream Crisco and sugar, add yolks well beaten,
+coffee, molasses, flour, salt, baking powder, spices and raisins.
+Mix and divide into two Criscoed and floured layer tins and bake in
+moderately hot oven twenty minutes.</p>
+
+<p><i>For white part.</i> Cream Crisco and sugar, add milk, vanilla,
+flour, salt, baking powder, then fold in stiffly beaten whites of
+eggs. Bake in two layers. Put layers together and ice with following
+frosting.</p>
+
+<p><span class="pagenum" id="Page_123">[123]</span></p>
+
+<p>Put 2 cupfuls dark brown sugar and ¾ cupful water into saucepan, add
+1 tablespoonful Crisco and 1 teaspoonful vanilla extract. Boil till
+mixture forms soft ball when tried in cold water, or 240° F., remove
+from stove, beat till it begins to cream, then add 1 cupful chopped
+raisins. Spread on cake and allow to dry.</p>
+
+<p>Sufficient for one large layer cake.</p>
+
+
+<p class="center p1"><b>Cream Puffs</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful water</li>
+  <li>1 cupful flour</li>
+  <li>5 tablespoonfuls Crisco</li>
+  <li>4 eggs</li>
+  <li>¼ teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Put Crisco into small saucepan, add water, bring to boiling point,
+add quickly flour and salt, stir well with wooden spoon until mixture
+leaves sides of pan, remove pan from fire, allow mixture to become
+cool, but not cold, add eggs, one at a time, and beat each one
+thoroughly in. Set in cool place one hour. Put mixture into forcing
+bag with tube and force it on to a tin greased with Crisco into small
+rounds; bake in hot oven forty minutes. When cold split them open on
+one side and fill with whipped cream sweetened and flavored to taste.</p>
+
+<p>To make eclairs with this mixture press it on to tins in strips three
+and a half inches long, and a little distance apart. Brush over tops
+with beaten egg and bake in moderate oven thirty minutes. Cut open one
+side, then fill and dip top into chocolate icing.</p>
+
+<p>Sufficient for fifteen cream puffs.</p>
+
+
+<p class="center p1"><b>Cream Puff Balls</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful flour</li>
+  <li>½ cupful Crisco</li>
+  <li>½ cupful water</li>
+  <li>4 eggs</li>
+  <li>½ teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Put Crisco and water into small saucepan, bring to boil, add quickly
+flour and salt, stir well with wooden spoon until mixture leaves sides
+of pan, remove from fire, allow to cool, but not become cold, add eggs,
+beating each one thoroughly in. Turn mixture on to well Criscoed plate
+and divide into small puffs or cakes. Put on Criscoed tins and bake a
+golden brown in hot oven, thirty minutes. These puffs may be filled
+with preserves, custard, or savory mixtures.</p>
+
+<p>Sufficient for thirty puffs.</p>
+
+
+<p class="center p1"><b>Crisco Fruit Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1½ cupfuls Crisco</li>
+  <li>&ensp;2 cupfuls sugar</li>
+  <li>&ensp;4 cupfuls flour</li>
+  <li>&ensp;6 eggs</li>
+  <li>&ensp;1 wineglassful brandy</li>
+  <li>&ensp;½ lb. blanched and chopped almonds</li>
+  <li>&ensp;½ lb. English walnut meats (broken in small pieces)</li>
+  <li>&ensp;½ lb. stoned and chopped dates</li>
+  <li>&ensp;1 lb. currants</li>
+  <li>&ensp;1 lb. seeded raisins</li>
+  <li>&ensp;1 lb. glace cherries</li>
+  <li>&ensp;1 teaspoonful baking soda</li>
+  <li>&ensp;1 teaspoonful salt</li>
+  <li>&ensp;½ cupful New Orleans molasses</li>
+  <li>&ensp;½ cupful cold black coffee</li>
+  <li>&ensp;1 teaspoonful grated nutmeg</li>
+  <li>&ensp;2 teaspoonfuls powdered cinnamon</li>
+  <li>&ensp;1 teaspoonful powdered cloves</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar together, add eggs well beaten, beat five
+minutes, then add coffee, soda mixed with molasses, brandy, flour
+sifted<span class="pagenum" id="Page_124">[124]</span> with salt and spices. Now add raisins, currants, dates,
+cherries cut in halves, and nuts. Mix carefully and turn into Criscoed
+and papered tin and bake in moderate oven two and a half hours. Brandy
+may be omitted.</p>
+
+<p>Sufficient for one large cake.</p>
+
+
+<p class="center p1"><b>Devils Food Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1½ cupfuls sugar</li>
+  <li>1½ cupfuls milk</li>
+  <li>&ensp;½ cake chocolate</li>
+  <li>&ensp;2 teaspoonfuls vanilla extract</li>
+  <li>&ensp;2 eggs</li>
+  <li>&ensp;2 cupfuls flour</li>
+  <li>&ensp;½ cupful Crisco</li>
+  <li>&ensp;1 teaspoonful baking soda</li>
+  <li>&ensp;3 tablespoonfuls boiling water</li>
+  <li>&emsp;&ensp;Boiled frosting</li>
+  <li>&ensp;½ teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Put ½ cupful of sugar into small saucepan, add chocolate and 1 cupful
+milk. Put on stove and stir till it boils five minutes, stirring now
+and then. Remove from fire, add vanilla and set aside to cool. Beat
+Crisco and remainder of sugar to light cream, then add eggs well
+beaten and beat two minutes. Now add remainder of milk, soda dissolved
+in boiling water, flour, salt, and chocolate mixture. Mix carefully
+and divide into two large greased and floured layer tins and bake in
+moderate oven twenty-five minutes. Turn to cool and put together with
+boiled frosting.</p>
+
+<p>Sufficient for two large layers.</p>
+
+
+<p class="center p1"><b>Peach Shortcake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls sugar</li>
+  <li>1 cupful milk</li>
+  <li>5 eggs</li>
+  <li>3 cupfuls flour</li>
+  <li>¾ cupful Crisco</li>
+  <li>1 teaspoonful baking powder</li>
+  <li>½ teaspoonful salt</li>
+  <li>1 teaspoonful almond extract</li>
+  <li>&ensp;&nbsp;Quartered peaches</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar together, then add milk, eggs one by one, always
+beating well between each one, flour sifted with baking powder and
+salt, then add extract. Mix and divide into two layer tins that have
+been greased with Crisco and bake twenty minutes in moderate oven. Turn
+out and spread with butter. Put together with quartered and sweetened
+peaches and pile some peaches on top.</p>
+
+<p>Sufficient for one cake.</p>
+
+
+<p class="center p1"><b>Strawberry Shortcake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;3 cupfuls flour</li>
+  <li>&ensp;½ cupful Crisco</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>&ensp;3 teaspoonfuls baking powder</li>
+  <li>&ensp;1 egg</li>
+  <li>&ensp;2 tablespoonfuls sugar</li>
+  <li>&ensp;1 cupful milk</li>
+  <li>1½ pints strawberries</li>
+  <li>&ensp;1 cupful whipped cream</li>
+</ul>
+</div>
+
+<p>Sift the flour with the baking powder, salt and sugar, then cut in the
+Crisco with a knife, add egg well beaten, and milk. The dough should be
+a soft one. Roll in two layers, spread in two Criscoed pans and bake
+in a hot oven until a light brown color. Mash and sweeten one cupful
+of the strawberries, put on one layer, then place second layer on top.
+Sweeten remainder of strawberries, spread on top layer, and cover with
+the whipped cream. Decorate with whole ripe strawberries.</p>
+
+<p><span class="pagenum" id="Page_125">[125]</span></p>
+
+
+<p class="center p1"><b>Fig Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>3 eggs</li>
+  <li>1 cupful milk</li>
+  <li>2 teaspoonfuls powdered cinnamon</li>
+  <li>3 cupfuls flour</li>
+  <li>½ cupful Crisco</li>
+  <li>3 teaspoonfuls baking powder</li>
+  <li>½ teaspoonful salt</li>
+  <li>1 teaspoonful vanilla extract</li>
+  <li>½ teaspoonful grated nutmeg</li>
+  <li>1 cupful shredded figs</li>
+</ul>
+</div>
+
+<p>Wash and dry figs then shred them. Cream Crisco and sugar together, add
+eggs well beaten, and beat five minutes. Sift dry ingredients, and add
+to first mixture alternately with milk. Add figs and flavorings and
+turn into Criscoed and floured cake tin. Bake one hour in moderate oven.</p>
+
+<p>Sufficient for one small cake.</p>
+
+
+<p class="center p1"><b>Gennoise Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>¾ cupful flour</li>
+  <li>6 tablespoonfuls sugar</li>
+  <li>6 tablespoonfuls melted Crisco</li>
+  <li>4 eggs</li>
+  <li>1 teaspoonful baking powder</li>
+  <li>½ teaspoonful almond extract</li>
+  <li>&ensp;&nbsp;Boiled frosting</li>
+  <li>&ensp;&nbsp;Preserved cherries or cocoanut</li>
+  <li>¼ teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Break eggs into bowl, add sugar and beat for ten minutes over a pan
+of boiling water. Remove from water and beat till mixture is thick
+and cold; remove beater, sift in flour, salt, and baking powder; mix
+carefully, add melted Crisco and almond extract. Turn at once into
+small square greased and papered tin and bake in a moderate oven twenty
+minutes. Turn out and remove paper. Cool and cut in eight square
+pieces. Cover with boiled frosting and decorate with cherries or
+cocoanut.</p>
+
+<p>Sufficient for eight small cakes.</p>
+
+
+<p class="center p1"><b>Gingerbread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;½ cupful sugar</li>
+  <li>&ensp;1 egg</li>
+  <li>&ensp;½ cupful molasses</li>
+  <li>&ensp;½ cupful milk</li>
+  <li>1⅓ cupfuls flour</li>
+  <li>&ensp;¼ cupful Crisco</li>
+  <li>&ensp;1 teaspoonful salt</li>
+  <li>&ensp;2 teaspoonfuls powdered ginger</li>
+  <li>&ensp;1 teaspoonful powdered cinnamon</li>
+  <li>&ensp;½ teaspoonful powdered cloves</li>
+  <li class="i1">&ensp;½ teaspoonful baking soda or<br> 2 teaspoonfuls baking powder</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>Sauce</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 teaspoonful Crisco</li>
+  <li>1 cupful (½ lb.) maple sugar</li>
+  <li>1 tablespoonful flour</li>
+  <li>1 egg</li>
+  <li>1 cupful boiling water</li>
+</ul>
+</div>
+
+<p><i>For cake.</i> Cream Crisco and sugar together, add egg well beaten,
+molasses, milk, soda, flour, salt, and spices. Mix and turn into
+Criscoed tin and bake in moderate oven forty minutes.</p>
+
+<p><span class="pagenum" id="Page_126">[126]</span></p>
+
+<p><i>For sauce.</i> Dissolve maple sugar in boiling water. Rub together
+Crisco and flour. Add gradually boiling syrup; and lastly the beaten
+egg. Then return to fire and stir briskly until thickened.</p>
+
+<p>Sufficient for one small gingerbread.</p>
+
+
+<p class="center p1"><b>Golden Orange Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls sugar</li>
+  <li>1 teaspoonful salt</li>
+  <li>1 teaspoonful orange extract</li>
+  <li>1 cupful milk</li>
+  <li>5 eggs or yolks of 10 eggs</li>
+  <li>4 cupfuls flour</li>
+  <li>1 cupful Crisco</li>
+  <li>4 teaspoonfuls baking powder</li>
+  <li>&ensp;&nbsp;Orange icing</li>
+</ul>
+</div>
+
+<p><i>For cake.</i> Cream Crisco and sugar together, add salt, eggs well
+beaten, orange extract, and flour and baking powder alternately with
+milk. Mix carefully and turn into Criscoed and floured cake tin and
+bake in moderate oven about one hour. This mixture may be baked in
+layers.</p>
+
+<p><i>For icing.</i> Boil 1 cupful water with 2 cupfuls sugar till it
+forms soft ball when tried in cold water, or 240° F., then pour over
+well beaten yolks of four eggs, beat until smooth and thick, add 1½
+teaspoonfuls orange extract and spread at once on cake.</p>
+
+<p>Sufficient for one large cake.</p>
+
+
+<p class="center p1"><b>Gold Cake</b></p>
+
+<p class="center sm">(<i>Kate B. Vaughn</i>)</p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;¾ cupful sugar</li>
+  <li>&ensp;5 tablespoonfuls Crisco</li>
+  <li>&ensp;½ cupful milk</li>
+  <li>&ensp;4 yolks of eggs</li>
+  <li>1½ cupfuls flour</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>&ensp;3 teaspoonfuls baking powder</li>
+  <li>&ensp;½ teaspoonful lemon extract</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar together. Beat egg yolks very light and add
+to creamed mixture. Add dry ingredients, milk, and lemon extract and
+mix well. Turn into a small Criscoed and floured cake tin and bake in
+moderate oven forty-five minutes.</p>
+
+<p>Sufficient for one small cake.</p>
+
+
+<p class="center p1"><b>Hurry Up Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;¾ cupful sugar</li>
+  <li>1½ cupfuls flour</li>
+  <li>&ensp;4 tablespoonfuls Crisco</li>
+  <li>&ensp;½ teaspoonful almond extract</li>
+  <li>&ensp;½ teaspoonful lemon extract</li>
+  <li>&ensp;2 whites of eggs</li>
+  <li>&ensp;¼ teaspoonful salt</li>
+  <li>&ensp;2 teaspoonfuls baking powder</li>
+  <li>&emsp;&ensp;Milk</li>
+</ul>
+</div>
+
+<p>Sift flour, baking powder, salt and sugar into bowl. Put whites of eggs
+into measuring cup, add Crisco, and fill cup with milk. Add to dry
+mixture with extracts and beat vigorously six minutes. Pour into small
+Criscoed and floured cake tin and bake in moderate oven forty-five
+minutes. Cake may be frosted if liked.</p>
+
+<p>Sufficient for one small cake.</p>
+
+<p><span class="pagenum" id="Page_127">[127]</span></p>
+
+
+<p class="center p1"><b>Crisco Sponge Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;3 eggs</li>
+  <li>&ensp;1 cupful sugar</li>
+  <li>&ensp;½ cupful Crisco</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>1¼ cupfuls flour</li>
+  <li>&ensp;2 teaspoonfuls baking powder</li>
+  <li>&ensp;½ teaspoonful orange extract</li>
+  <li>&ensp;½ cupful cold water</li>
+</ul>
+</div>
+
+<p>Cream Crisco; add salt, yolks of eggs well beaten, and sugar, and beat
+for five minutes, add orange extract and cold water. Beat up whites of
+eggs to a stiff froth and add alternately with the flour sifted with
+the baking powder. Divide into Criscoed and floured gem pans and bake
+in a moderate oven for fifteen minutes.</p>
+
+<p>Sufficient for twelve cakes.</p>
+
+
+<p class="center p1"><b>Sand Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful Crisco</li>
+  <li>1 cupful sugar</li>
+  <li>1 teaspoonful salt</li>
+  <li>5 eggs</li>
+  <li>½ lb. cornstarch</li>
+  <li>1 teaspoonful lemon extract</li>
+</ul>
+</div>
+
+<p>Cream the Crisco and salt, add sugar by tablespoonfuls, beating all
+the time, then add the yolks of the eggs each one separately, then add
+the cornstarch by tablespoonfuls, lemon extract and lastly whites of
+eggs beaten to a stiff froth. Turn into a papered cake tin and bake in
+moderate oven for three-quarters of an hour. Sufficient for one cake.</p>
+
+
+<p class="center p1"><b>Lady Baltimore Cake</b></p>
+
+<p class="center smaller"><b>(White Cake)</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;1 cupful sugar</li>
+  <li>&ensp;¾ cupful Crisco</li>
+  <li>&ensp;½ cupful cold water</li>
+  <li>&ensp;1 teaspoonful vanilla extract</li>
+  <li>2½ cupfuls flour</li>
+  <li>2½ teaspoonfuls baking powder</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>&ensp;6 whites of eggs</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For the Filling</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>½ cupful boiling water</li>
+  <li>2 whites of eggs</li>
+  <li>1 teaspoonful vanilla extract</li>
+  <li>&ensp;&nbsp;Pinch cream of tartar</li>
+  <li>½ cupful chopped candied cherries</li>
+  <li>½ cupful chopped candied pineapple</li>
+</ul>
+</div>
+
+<p><i>For cake.</i> Cream Crisco and sugar together. Sift together three
+times dry ingredients and add alternately with water. Add vanilla, beat
+mixture well then fold in stiffly beaten whites of eggs. Divide into
+two Criscoed and floured layer cake tins and bake in moderate oven
+twenty-five minutes.</p>
+
+<p><i>For filling.</i> Put sugar and water into saucepan, stir till
+boiling, add cream of tartar, then boil until it forms a soft ball when
+tried in cold water, or 240° F.; pour on to the stiffly beaten whites
+of eggs, pouring in a steady stream and very slowly, adding while
+beating vanilla, cherries and pineapple, beat till thick and divide
+between and on top of cake.</p>
+
+<p>Sufficient for one large layer cake.</p>
+
+
+<p class="center p1"><b>Lemon Layer Cake</b></p>
+
+
+<p class="center smaller"><b>For Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;6 tablespoonfuls sugar</li>
+  <li>&ensp;3 tablespoonfuls Crisco</li>
+  <li>&ensp;3 eggs</li>
+  <li>&ensp;¼ teaspoonful salt</li>
+  <li>&ensp;1 teaspoonful baking powder</li>
+  <li>12 tablespoonfuls flour</li>
+  <li>&emsp;&nbsp;Grated rind 1 lemon</li>
+</ul>
+</div>
+
+<p><span class="pagenum" id="Page_128">[128]</span></p>
+
+
+<p class="center smaller"><b>For Lemon Filling</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>4 tablespoonfuls Crisco</li>
+  <li>2 lemons</li>
+  <li>¾ cupful sugar</li>
+  <li>4 yolks of eggs</li>
+  <li>1 white of egg</li>
+  <li>¼ teaspoonful salt</li>
+</ul>
+</div>
+
+<p><i>For cake.</i> Put the eggs, sugar, and lemon rind into basin, stand
+it over pan of boiling water, and beat until warm; then remove from
+hot water, and continue beating until mixture is stiff and cold; then
+add flour mixed with baking powder and salt, and pass through sieve,
+add Crisco melted but cool, taking care to stir very gently, but on no
+account beat it. Divide mixture into two small Criscoed and floured
+layer cake tins, and bake ten minutes in moderately hot oven. Turn out
+and cool, then put together with lemon filling.</p>
+
+<p><i>For filling.</i> Beat up eggs in saucepan, add Crisco, salt, grated
+rinds and strained lemon juice. Stir with wooden spoon over gentle heat
+until mixture just comes to boiling point. When cold use.</p>
+
+<p>Sufficient for one layer cake.</p>
+
+
+<p class="center p1"><b>Lord Baltimore Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;1 cupful sugar</li>
+  <li>&ensp;¾ cupful Crisco</li>
+  <li>&ensp;½ cupful cold water</li>
+  <li>&ensp;1 teaspoonful vanilla extract</li>
+  <li>2½ cupfuls flour</li>
+  <li>2½ teaspoonfuls baking powder</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>&ensp;6 yolks of eggs</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>Filling or Frosting</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>½ cupful boiling water</li>
+  <li>2 whites of eggs</li>
+  <li>&ensp;&nbsp;Pinch cream of tartar</li>
+  <li>1 teaspoonful vanilla extract</li>
+  <li>½ cupful chopped raisins</li>
+  <li>½ cupful chopped nut meats</li>
+  <li>5 chopped figs</li>
+</ul>
+</div>
+
+<p><i>For cake.</i> Cream Crisco and sugar together. Sift together three
+times dry ingredients and add alternately with water. Add vanilla,
+beat mixture well, then fold in beaten yolks of eggs. Divide into
+two Criscoed and floured layer cake tins and bake in moderate oven
+twenty-five minutes.</p>
+
+<p><i>For filling.</i> Put sugar and water into saucepan, stir till
+boiling, add cream of tartar, then boil until it forms soft ball when
+tried in cold water, or 240° F.; pour on to stiffly beaten whites of
+eggs, pouring in steady stream and very slowly, adding while beating
+vanilla, raisins, nuts, and figs, beat until thick and divide between
+and on top of cake.</p>
+
+<p>Sufficient for one large layer cake.</p>
+
+
+<p class="center p1"><b>Lunch Cakes</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 scant cupful sugar</li>
+  <li>6 tablespoonfuls Crisco</li>
+  <li>1 cupful milk</li>
+  <li>2 eggs</li>
+  <li>2 cupfuls flour</li>
+  <li>3 teaspoonfuls baking powder</li>
+  <li>1 teaspoonful salt</li>
+  <li>1 teaspoonful vanilla extract</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar together, then add well beaten eggs. Sift dry
+ingredients, and add to first mixture alternately with milk. Divide
+into Criscoed and floured gem pans and bake in moderately hot oven
+fifteen minutes.</p>
+
+<p>Sufficient for fifteen cakes.</p>
+
+<p><span class="pagenum" id="Page_129">[129]</span></p>
+
+
+<p class="center p1"><b>Jelly Roll</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>4 eggs</li>
+  <li>1 cupful sugar</li>
+  <li>2 tablespoonfuls melted Crisco</li>
+  <li>2 cupfuls flour</li>
+  <li>1 teaspoonful baking powder</li>
+  <li>¼ teaspoonful salt</li>
+  <li>4 tablespoonfuls milk</li>
+  <li>&ensp;&nbsp;Jelly or preserves</li>
+  <li>1 teaspoonful lemon extract</li>
+</ul>
+</div>
+
+<p>Beat eggs and sugar together twenty minutes, remove beater, sift in
+flour, salt, and baking powder, add milk, extract, and melted Crisco.
+Grease large flat tin with Crisco, dust over with flour, pour in
+mixture and spread out evenly. Bake twelve minutes in moderately hot
+oven. Turn out on sugared paper, spread quickly with jelly or preserve
+and roll up at once. The cake will crack if spreading and rolling are
+not quickly done. Sliced jelly roll is delicious with custard.</p>
+
+<p>Sufficient for one jelly roll.</p>
+
+
+<p class="center p1"><b>Marble Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;2 cupfuls sugar</li>
+  <li>&ensp;1 cupful Crisco</li>
+  <li>3½ cupfuls flour</li>
+  <li>&ensp;4 eggs</li>
+  <li>&ensp;1 cupful milk</li>
+  <li>&ensp;3 teaspoonfuls baking powder</li>
+  <li>&ensp;2 tablespoonfuls molasses</li>
+  <li>&ensp;2 tablespoonfuls melted chocolate</li>
+  <li>&ensp;1 teaspoonful powdered cinnamon</li>
+  <li>&ensp;½ teaspoonful grated nutmeg</li>
+  <li>&ensp;½ teaspoonful powdered allspice</li>
+  <li>&ensp;1 teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Cream Crisco, add gradually the sugar, yolks of eggs beaten until
+thick, flour, salt, baking powder, milk, and egg whites beaten to stiff
+froth. Mix carefully and to one-third the mixture add spices, molasses,
+and melted chocolate. Drop in Criscoed cake pan alternately a spoonful
+of each mixture, and draw spoon through once or twice to make colors
+lie in lines. Bake in moderately hot oven one hour.</p>
+
+<p>Sufficient for one medium-sized cake.</p>
+
+
+<p class="center p1"><b>Marmalade Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;½ cupful sugar</li>
+  <li>&ensp;½ cupful Crisco</li>
+  <li>&ensp;1 cupful marmalade</li>
+  <li>1½ teaspoonfuls baking powder</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>&ensp;1 egg</li>
+  <li>&ensp;2 cupfuls flour</li>
+  <li>&ensp;½ teaspoonful powdered ginger</li>
+</ul>
+</div>
+
+<p>Sift salt, flour, and baking powder into basin, rub in Crisco with
+finger tips, add ginger and egg well beaten. Knead lightly to smooth
+paste and divide into two pieces. Roll out pieces and line Criscoed
+dinner plate with one of them. Spread over with marmalade, cover with
+remaining piece of paste, pinch neatly round the edges and bake in
+moderate oven half an hour. Cut like pie and serve hot or cold.</p>
+
+<p>Sufficient for eight pieces.</p>
+
+<p><span class="pagenum" id="Page_130">[130]</span></p>
+
+
+<p class="center p1"><b>Old Fashioned Seed Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;2 cupfuls sugar</li>
+  <li>1½ cupfuls Crisco</li>
+  <li>&ensp;4 cupfuls flour</li>
+  <li>&ensp;1 teaspoonful salt</li>
+  <li>&ensp;2 tablespoonfuls carraway seeds</li>
+  <li>12 eggs</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar thoroughly together, then drop in eggs one by
+one, beating each one in well before next is added, sift in flour and
+salt, add carraway seeds. Turn into Criscoed and papered loaf tin and
+bake in moderately hot oven one and a half hours.</p>
+
+<p>Sufficient for one large cake.</p>
+
+
+<p class="center p1"><b>Almond and Citron Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>1 cupful Crisco</li>
+  <li>5 eggs</li>
+  <li>½ lb. blanched chopped almonds</li>
+  <li>¼ lb. shredded candied citron peel</li>
+  <li>2 cupfuls flour</li>
+  <li>1 teaspoonful baking powder</li>
+  <li>½ wineglass brandy</li>
+  <li>¼ teaspoonful powdered mace</li>
+  <li>1 teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar thoroughly together, beat in yolks of eggs one
+by one, add almonds, citron, brandy, mace, flour, baking powder, salt,
+mix well and fold in whites of eggs beaten to a stiff froth. Turn into
+a papered cake pan and bake in a moderate oven for one hour. Cover with
+boiled frosting if liked.</p>
+
+<p>Sufficient for one large cake.</p>
+
+
+<p class="center p1"><b>Walnut Cakes</b></p>
+
+
+<p class="center smaller"><b>For Cakes</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>½ cupful Crisco</li>
+  <li>1 cupful milk or water</li>
+  <li>½ teaspoonful salt</li>
+  <li>2 cupfuls flour</li>
+  <li>2 teaspoonfuls baking powder</li>
+  <li>1 whole egg and 2 yolks of eggs</li>
+  <li>1 cupful chopped walnut meats</li>
+  <li>1 teaspoonful vanilla extract</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Frosting</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>1 cupful water</li>
+  <li>2 whites of eggs</li>
+  <li>&ensp;&nbsp;Pinch cream of tartar</li>
+  <li>1 teaspoonful lemon juice</li>
+  <li>1 teaspoonful vanilla extract</li>
+</ul>
+</div>
+
+<p><i>For cakes.</i> Cream Crisco and sugar thoroughly together, add eggs
+well beaten, salt, vanilla, milk or water, baking powder, flour, and
+nuts. Mix well and divide into Criscoed and floured gem pans and bake
+ten minutes in moderate oven. When cold cover with boiled frosting.</p>
+
+<p><i>For frosting.</i> Dissolve sugar and water over fire in a saucepan,
+add cream of tartar and boil until it forms a soft ball when tried in
+cold water, or 240° F. Pour on to the beaten whites of eggs, pouring in
+a steady stream and very slowly, adding, while beating, lemon juice,
+and vanilla; beat until thick, and use.</p>
+
+<p>Sufficient for fifteen cakes.</p>
+
+<p><span class="pagenum" id="Page_131">[131]</span></p>
+
+
+<p class="center p1"><b>Rose Leaf Cakes</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful rose leaves</li>
+  <li>3 cupfuls flour</li>
+  <li>1 cupful sugar</li>
+  <li>½ cupful Crisco</li>
+  <li>3 eggs</li>
+  <li>1 cupful milk</li>
+  <li>2 teaspoonfuls baking powder</li>
+  <li>1 lemon</li>
+  <li>½ teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar thoroughly together, then add eggs well beaten,
+flour, baking powder, salt, milk, grated rind and 1 tablespoonful lemon
+juice, and fresh rose leaves. Divide into Criscoed and floured gem pans
+and bake in moderate oven from twelve to fifteen minutes.</p>
+
+<p>Sufficient for thirty-five cakes.</p>
+
+
+<p class="center p1"><b>Scotch Shortbread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>4 cupfuls flour</li>
+  <li>¾ cupful sugar</li>
+  <li>1 cupful Crisco</li>
+  <li>1 large egg</li>
+  <li>1 teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Sift flour and salt on to baking board. Cream Crisco, sugar and egg in
+basin and when thoroughly beaten turn out on board and very gradually
+knead in flour. Make into two smooth rounds, pinch them round the
+edges, prick over top with fork, lay on papered tin and bake in
+moderate oven thirty-five minutes. Leave on tin until cold.</p>
+
+<p>Sufficient for two round cakes.</p>
+
+
+<p class="center p1"><b>Silver Nut Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>½ cupful Crisco</li>
+  <li>4 whites of eggs</li>
+  <li>½ teaspoonful vanilla extract</li>
+  <li>2 cupfuls flour</li>
+  <li>½ teaspoonful salt</li>
+  <li>3 teaspoonfuls baking powder</li>
+  <li>1 cupful chopped pecans or English walnut meats</li>
+  <li>½ cupful milk</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar. Sift dry ingredients and add to Crisco mixture,
+alternating with the milk; add nuts and vanilla extract. Beat egg
+whites to stiff froth and fold in at last. Turn into Criscoed and
+floured cake tin and bake in moderate oven thirty-five minutes.</p>
+
+<p>Sufficient for one small cake.</p>
+
+
+<p class="center p1"><b>Simnel Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>¾ cupful sugar</li>
+  <li>¾ cupful Crisco</li>
+  <li>4 eggs</li>
+  <li>2 cupfuls sultana raisins</li>
+  <li>¼ cupful seeded raisins</li>
+  <li>½ cupful chopped candied citron peel</li>
+  <li>2 cupfuls flour</li>
+  <li>1 teaspoonful baking powder</li>
+  <li>½ teaspoonful almond extract</li>
+  <li>¾ teaspoonful salt</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Filling and Icing</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>¼ lb. ground almonds</li>
+  <li>2 cupfuls powdered sugar</li>
+  <li>2 eggs</li>
+  <li>1 teaspoonful almond extract</li>
+</ul>
+</div>
+
+<p><i>For cake.</i> Cream Crisco and sugar together, add eggs well beaten,
+flour, baking powder, salt, almond extract, raisins, and peel. Make
+filling<span class="pagenum" id="Page_132">[132]</span> by mixing almonds with powdered sugar, eggs well beaten and
+almond extract. Line Criscoed cake tin with paper and place in half
+of cake mixture, then put in layer of filling, then remaining half of
+cake mixture. Bake in moderate oven. When cake is nearly baked, place
+remaining almond paste on top and finish baking. Cake takes from one
+hour to one and a quarter hours.</p>
+
+<p>Sufficient for medium-sized cake.</p>
+
+
+<p class="center p1"><b>Southern Fruit Cake</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful sugar</li>
+  <li>1 cupful Crisco</li>
+  <li>1 cupful molasses</li>
+  <li>½ cupful sour cream</li>
+  <li>3 cupfuls flour</li>
+  <li>1 teaspoonful salt</li>
+  <li>½ teaspoonful baking soda</li>
+  <li>3 eggs</li>
+  <li>1 teaspoonful powdered cinnamon</li>
+  <li>1 cupful seeded raisins</li>
+  <li>½ cupful currants</li>
+  <li>¼ teaspoonful grated nutmeg</li>
+  <li>½ teaspoonful powdered cloves</li>
+  <li>½ teaspoonful powdered allspice</li>
+</ul>
+</div>
+
+<p>Cream Crisco and sugar thoroughly together, then add molasses, cream,
+flour, soda, eggs well beaten, salt, spices, and fruit. Mix well and
+turn into Criscoed and papered cake tin and bake in slow oven one and a
+half hours.</p>
+
+<p>Sufficient for one large cake.</p>
+
+
+<p class="center p1"><b>The Wholesome Parkin</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful flour</li>
+  <li>½ cupful melted Crisco</li>
+  <li>2 cupfuls fine oatmeal</li>
+  <li>¾ cupful molasses</li>
+  <li>3 tablespoonfuls sugar</li>
+  <li>¼ teaspoonful salt</li>
+  <li>1 egg</li>
+  <li>1 teaspoonful powdered ginger</li>
+  <li>¼ teaspoonful powdered allspice</li>
+  <li>½ teaspoonful powdered cinnamon</li>
+  <li>½ teaspoonful baking soda</li>
+</ul>
+</div>
+
+<p>Melt Crisco and mix with molasses, then add sugar, egg well beaten,
+salt, soda, spices, flour, and oatmeal. Mix and pour into small square
+Criscoed tin and bake in moderate oven thirty-five minutes. This little
+cake is excellent when a week old.</p>
+
+<p>Sufficient for one small cake.</p>
+
+
+<p class="center p1"><b>Whole Wheat Gingerbread</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;4 tablespoonfuls sugar</li>
+  <li>&ensp;½ cupful Crisco</li>
+  <li>&ensp;2 eggs</li>
+  <li>&ensp;1 teaspoonful baking soda</li>
+  <li>&ensp;¼ cupful milk</li>
+  <li>&ensp;2 cupfuls flour</li>
+  <li>&ensp;2 cupfuls whole wheat flour</li>
+  <li>&ensp;½ cupful seeded raisins</li>
+  <li>&ensp;½ teaspoonful salt</li>
+  <li>1½ cupfuls molasses</li>
+  <li>&ensp;½ cupful chopped nut meats</li>
+  <li>&ensp;1 teaspoonful powdered ginger</li>
+  <li>&ensp;½ teaspoonful powdered mace</li>
+  <li>&ensp;1 teaspoonful powdered cinnamon</li>
+  <li>&ensp;3 tablespoonfuls chopped candied lemon peel</li>
+</ul>
+</div>
+
+<p>Mix flours, then add peel, raisins, nuts, spices, and salt. Melt
+Crisco, molasses, and sugar, then cool, and add them with eggs well
+beaten, with soda mixed with milk. Mix well and turn into Criscoed and
+floured cake tin. Bake in moderate oven one hour.</p>
+
+<p>Sufficient for one large cake of gingerbread.</p>
+
+<p><span class="pagenum" id="Page_133">[133]</span></p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_133a.jpg"
+    alt="">
+  </div>
+
+
+<h2>VEGETARIAN DISHES</h2>
+
+
+<p class="drop-cap1 p-left">Even those who are by no means decided vegetarians may be glad to
+pass over a dinner occasionally without meat. It is perhaps not too
+much to say that every housekeeper ought to be able to provide a meal
+without the aid of meat. We do not mean by this simply the cooking of
+vegetables or the preparations of puddings, but the presentation of
+dishes intended to take the place of flesh, such as soups and broths
+made without meat, vegetable stews, lentil fritters and other healthful
+and nutritious dishes. A vegetarian menu is not so simple as it sounds.
+It requires knowledge and discrimination on the housekeeper’s part to
+serve a solid meal without flesh or fowl.</p>
+
+<p>Now that meat is so dear it is the favorable moment to try a vegetable
+diet for a time. One mistake to be avoided in this catering is the
+putting down of too many dishes of a pulpy character—food which is
+soft is excellent with other things, but alone it is neither satisfying
+nor very nourishing, at least to a person of strong digestion. All of
+them should not be white, for instance, and the same rule holds good
+in other things besides color. A nice dish for this kind of diet is a
+vegetable curry, in which all the vegetables are treated like meat and
+turned out crisp; all the vegetables, too, must be fresh and young for
+this method of serving, so that anything like stringiness is absolutely
+impossible.</p>
+
+<p>Crisco is entirely vegetable.</p>
+
+  <div class="figcenter">
+  <img
+    class="p0"
+    src="images/i_133b.jpg"
+    alt="">
+  </div>
+
+
+
+<p class="center p1"><b>Bean Cutlets</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 tablespoonful flour</li>
+  <li>½ cupful bean liquor</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>2 eggs</li>
+  <li>¼ lb. dried beans</li>
+  <li>&ensp;&nbsp;A few cooked mixed vegetables</li>
+  <li>&ensp;&nbsp;Breadcrumbs</li>
+</ul>
+</div>
+
+<p>Soak beans in water twenty-four hours, then boil for several hours till
+quite tender, drain them, preserving liquor, chop them<span class="pagenum" id="Page_134">[134]</span> very fine;
+blend Crisco with flour in saucepan over fire, add bean liquor, beans,
+salt and pepper, and yolks of eggs; turn out on to a dish and set aside
+till cold. Then cut out with cutlet-cutter or shape with knife; dip in
+beaten whites of the eggs, then in fine breadcrumbs, repeat a second
+time, and fry in hot Crisco. Serve on hot platter decorated with a few
+hot cooked mixed vegetables. Sufficient for eight cutlets.</p>
+
+
+<p class="center p1"><b>Devilled Bananas</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls Crisco</li>
+  <li>½ teaspoonful salt</li>
+  <li>8 bananas</li>
+  <li>1 teaspoonful chopped pickles</li>
+  <li class="i1">&ensp;&nbsp;Few grains red pepper, or<br>
+ 1 dessertspoonful chopped chillies</li>
+</ul>
+</div>
+
+<p>Slice bananas, mix with salt, chopped pickles and red pepper or chopped
+chillies and put them into hot Crisco. Cook for four minutes and serve.
+Sufficient for eight bananas.</p>
+
+
+<p class="center p1"><b>Cauliflower Snow</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls melted Crisco</li>
+  <li>2 cauliflowers</li>
+  <li>4 poached eggs</li>
+  <li>&ensp;&nbsp;Salt and paprika to taste</li>
+  <li>&ensp;&nbsp;Toasted bread</li>
+</ul>
+</div>
+
+<p>Boil cauliflowers in salted water till tender, then drain and set near
+fire till quite dry. Remove all green parts and press flower through a
+potato ricer upon a hot dish, on which they are to be served. In no way
+crush the mass as it falls from the ricer. Sprinkle over with melted
+Crisco. Surround dish with poached eggs, each laid upon square of
+toasted buttered bread. Dust each egg with salt and a little paprika.
+Serve very hot.</p>
+
+
+<p class="center p1"><b>Craigie Toast</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>3 tablespoonfuls Crisco</li>
+  <li>4 eggs</li>
+  <li>4 tomatoes</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>½ cupful milk</li>
+  <li>&ensp;&nbsp;Toast</li>
+  <li>1 teaspoonful chopped gherkin or capers</li>
+</ul>
+</div>
+
+<p>Skin, seed and chop tomatoes, add eggs well beaten, gherkin, milk, salt
+and pepper. Melt Crisco, add other ingredients and stir over fire till
+thoroughly hot. Serve at once on toast. The mixture may also be baked
+in oven twenty minutes and then garnished with small pieces of toast.
+Sufficient for four pieces of toast.</p>
+
+
+<p class="center p1"><b>Excellent Lemon Mincemeat</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;½ cupful Crisco</li>
+  <li>&ensp;2 large lemons</li>
+  <li>&ensp;4 apples</li>
+  <li>&ensp;¼ lb. chopped candied lemon peel</li>
+  <li>&ensp;1 lb. currants</li>
+  <li>1¾ cupfuls sugar</li>
+  <li>&ensp;1 teaspoonful powdered cinnamon</li>
+  <li>&ensp;1 teaspoonful powdered ginger</li>
+  <li>&ensp;½ teaspoonful grated nutmeg</li>
+  <li>&ensp;½ teaspoonful powdered allspice</li>
+  <li>&ensp;¼ teaspoonful powdered cloves</li>
+  <li>&ensp;1 teaspoonful salt</li>
+  <li>&ensp;½ cupful seeded raisins</li>
+  <li>&ensp;½ cupful chopped nut meats</li>
+</ul>
+</div>
+
+<p>Extract juice from lemons and remove pips. Now put lemons into
+saucepan, cover with cold water, and boil until lemon feels quite
+tender.<span class="pagenum" id="Page_135">[135]</span> Change water at least twice, drain and pound peel to a paste,
+add apples, cored, peeled and chopped, lemon peel, Crisco, currants,
+raisins, salt, spices, lemon juice, nut meats, and sugar. Put into a
+jar and cover. This mincemeat is excellent for pies and tartlets.</p>
+
+<p>Sufficient for four pies.</p>
+
+
+<p class="center p1"><b>Dominion Tart</b></p>
+
+
+<p class="center smaller"><b>For Pastry</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>6 tablespoonfuls Crisco</li>
+  <li>¾ cupful flour</li>
+  <li>¾ cupful potato flour</li>
+  <li>1 tablespoonful sugar</li>
+  <li>½ teaspoonful mixed spices</li>
+  <li>¼ teaspoonful salt</li>
+  <li>1 teaspoonful lemon juice</li>
+  <li>&ensp;&nbsp;Cold water</li>
+</ul>
+</div>
+
+<p class="center smaller"><b>For Mixture</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>3 apples</li>
+  <li>¾ cupful prunes</li>
+  <li>4 tablespoonfuls sugar</li>
+  <li>½ lemon</li>
+  <li>½ cupful water</li>
+  <li>1 tablespoonful cakecrumbs</li>
+</ul>
+</div>
+
+<p>For mixture, peel, core and slice apples, and wash prunes in lukewarm
+water. Put these into a small saucepan with sugar, grated lemon rind
+and cold water. Stew slowly until apples are soft. Then remove prunes,
+and take out stones. Cut prunes in small pieces and return them to
+apples and cool. For pastry, sift flours, sugar, salt, and spices
+into basin. Add Crisco and cut it into flour with knife until finely
+divided. Then rub together lightly with finger tips until as fine as
+breadcrumbs. While rubbing, keep lifting flour well up in basin so that
+air may mix with it and Crisco is not made too soft. Add lemon juice
+and sufficient water to make stiff paste. Divide into two equal pieces.
+Wet a dinner plate with cold water and leave it wet. Roll out one of
+the pieces rather thinly, and line plate with it. Sprinkle cakecrumbs
+over it, then spread on mixture. Roll out the other piece of pastry for
+a cover. Wet round the edge of the pastry; lay other piece of pastry
+on, and press edges well together. Trim round with knife or scissors,
+and mark neatly round the edges. Brush over top with a little water
+or beaten white of egg. Dredge with sugar, and bake in moderate oven
+forty-five minutes. Serve hot or cold. The tart may be covered with
+boiled frosting.</p>
+
+
+<p class="center p1"><b>Marchette Croquettes</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls Crisco</li>
+  <li>4 tablespoonfuls cooked spinach</li>
+  <li>3 small cooked potatoes</li>
+  <li>1 tablespoonful chopped onion</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>2 hard-cooked eggs</li>
+  <li>1 raw egg</li>
+  <li>&ensp;&nbsp;Breadcrumbs</li>
+  <li>&ensp;&nbsp;Crisco flake pastry</li>
+</ul>
+</div>
+
+<p>Rub spinach and potatoes through wire sieve; fry onion in Crisco, add
+spinach and potatoes, season with salt and pepper, fry a few minutes,
+then set aside till cold. Roll out pastry, cut out some small rounds,
+then place spoonful of vegetable mixture on half the number of pastry
+rounds, place slice of hard-cooked egg on each, brush round edges with
+beaten egg, press other round on this, dip in egg and breadcrumbs and
+fry in hot Crisco. Serve hot. Sufficient for six croquettes.</p>
+
+<p><span class="pagenum" id="Page_136">[136]</span></p>
+
+
+<p class="center p1"><b>Mixed Vegetable Souffle</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 tablespoonful Crisco</li>
+  <li>¼ lb. cooked carrots</li>
+  <li>½ lb. boiled potatoes</li>
+  <li>¾ lb. boiled turnips</li>
+  <li>½ lb. stewed onions</li>
+  <li>1 tablespoonful chopped parsley</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>3 eggs</li>
+</ul>
+</div>
+
+<p>Chop onions, add vegetables mashed, then mix well, add Crisco,
+seasonings, and yolks of eggs. Beat up whites of eggs to stiff froth
+and fold them into mixture, then turn it into Criscoed fireproof dish
+and bake thirty minutes in moderate oven.</p>
+
+
+<p class="center p1"><b>Nut and Macaroni Savory</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;4 tablespoonfuls melted Crisco</li>
+  <li>&ensp;½ lb. chopped Brazil nuts</li>
+  <li>&ensp;1 cupful boiled macaroni</li>
+  <li>1¾ cupfuls breadcrumbs</li>
+  <li>&ensp;2 eggs</li>
+  <li>&ensp;3 cupfuls milk</li>
+  <li>&ensp;2 tablespoonfuls chopped parsley</li>
+  <li>&emsp;&ensp;Salt, pepper, and powdered mace to taste</li>
+  <li>&emsp;&ensp;Brown sauce</li>
+</ul>
+</div>
+
+<p>Cut macaroni into small pieces and put into bowl, add nuts,
+breadcrumbs, seasonings, eggs well beaten, and milk; turn into well
+greased earthenware dish, dot with tiny pieces of Crisco and bake in
+moderate oven forty-five minutes. Serve hot with brown sauce.</p>
+
+
+<p class="center p1"><b>Potato and Nut Croquettes</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls melted Crisco</li>
+  <li>2 cupfuls riced potatoes</li>
+  <li>1 tablespoonful milk</li>
+  <li>&ensp;&nbsp;Salt, pepper, and red pepper to taste</li>
+  <li>&ensp;&nbsp;Few drops onion juice</li>
+  <li>1 egg and 1 yolk of egg</li>
+  <li>⅓ cupful chopped nut meats</li>
+  <li>¼ cupful cream</li>
+  <li>¼ cupful breadcrumbs</li>
+</ul>
+</div>
+
+<p>Mix potatoes with Crisco, milk, yolk of egg, onion juice and
+seasonings, and mix well. Put cream and breadcrumbs into small saucepan
+and stir to thick paste, then cool; now add nuts, salt and pepper to
+taste and half yolk of egg. Inclose some of nut mixture in potato
+mixture, making ingredients into neat croquettes. Beat up remainder of
+egg with tablespoonful of water. Roll croquettes in fine breadcrumbs,
+brush over with egg, and again roll in crumbs. Fry in hot Crisco to
+golden brown, then drain. Crisco should be heated until a crumb of
+bread becomes a golden brown in forty seconds. Serve hot decorated with
+parsley.</p>
+
+<p>Sufficient for eight croquettes.</p>
+
+
+<p class="center p1"><b>Potato Sausage</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>½ cupful Crisco</li>
+  <li>¼ lb. chopped onions</li>
+  <li>½ lb. cold boiled mashed potatoes</li>
+  <li>½ lb. breadcrumbs</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>2 beaten eggs</li>
+</ul>
+</div>
+
+<p>Mix all ingredients thoroughly well together with wooden spoon, then
+form into sausages; tie each well in cloth, and boil exactly as a roly-poly.
+<span class="pagenum" id="Page_137">[137]</span>If not to be eaten when newly cooked, put aside, and untie when
+wanted. This sausage is also good if oatmeal is added instead of
+breadcrumbs, or it may be made half oatmeal and half breadcrumbs.</p>
+
+<p>Sufficient for twelve sausages.</p>
+
+
+<p class="center p1"><b>Potatoes Sefton</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 tablespoonful Crisco</li>
+  <li>3 baked potatoes</li>
+  <li>&ensp;&nbsp;Salt, pepper, and red pepper to taste</li>
+  <li>1 yolk of egg</li>
+  <li>1 tablespoonful cream</li>
+  <li>&ensp;&nbsp;Chopped parsley</li>
+  <li>&ensp;&nbsp;Watercress</li>
+</ul>
+</div>
+
+<p>Split potatoes in halves lengthways. Scoop out centers, rub them
+through a sieve, add seasonings, melted Crisco, yolk of egg, and cream.
+Beat well till light, then put mixture into forcing bag with tube,
+force into potato cases which should be dried. Heat in moderate oven.
+Sprinkle a little chopped parsley on top and serve decorated with
+watercress.</p>
+
+<p>Sufficient for three potatoes.</p>
+
+
+<p class="center p1"><b>Rice a la Maigre</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>4 tablespoonfuls Crisco</li>
+  <li>1 grated shallot</li>
+  <li>½ cupful boiled rice</li>
+  <li>4 chopped hard-cooked eggs</li>
+  <li>1 tablespoonful white sauce</li>
+  <li>1 raw egg</li>
+  <li>1 cupful thick tomato sauce</li>
+  <li>&ensp;&nbsp;Salt, pepper, and paprika to taste</li>
+  <li>3 baked tomatoes</li>
+  <li>1 tablespoonful chopped parsley</li>
+</ul>
+</div>
+
+<p>Fry shallot in Crisco, then add rice, two of the hard-cooked eggs,
+white sauce, raw yolk of egg, and seasonings. Stir over fire till very
+hot, then turn out on to hot dish; pour over tomato sauce, sprinkle
+with parsley and garnish with remainder of eggs, and baked tomatoes.</p>
+
+
+<p class="center p1"><b>Rhubarb Pudding</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>4 tablespoonfuls Crisco</li>
+  <li>4 tablespoonfuls sugar</li>
+  <li>2 eggs</li>
+  <li>1 lemon</li>
+  <li>½ cupful flour</li>
+  <li>1 cupful stewed rhubarb</li>
+  <li>½ teaspoonful salt</li>
+  <li>&ensp;&nbsp;Few breadcrumbs</li>
+</ul>
+</div>
+
+<p>Crisco a pudding dish and dust it over with breadcrumbs. Put layer of
+breadcrumbs at bottom, then spread in rhubarb. Beat Crisco and sugar
+till creamy, beat in yolks of eggs, add grated rind of lemon, sift in
+flour and salt. Spread this mixture over rhubarb and bake in moderate
+oven twenty minutes. Beat up whites of eggs to stiff froth, add one
+tablespoonful of sifted sugar and half teaspoonful lemon juice. Drop in
+spoonfuls on top of pudding and return to oven to brown lightly.</p>
+
+
+<p class="center p1"><b>Spanish Rice</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>½ cupful Crisco</li>
+  <li>½ cupful grated cheese</li>
+  <li>6 tablespoonfuls rice</li>
+  <li>1 can tomatoes</li>
+  <li>5 small onions</li>
+  <li>1 cupful hot water</li>
+  <li>&ensp;&nbsp;Salt and red pepper to taste</li>
+  <li>¼ cupful chopped olives</li>
+</ul>
+</div>
+
+<p>Wash rice and put it in bowl, add Crisco, seasonings, cheese, hot
+water, tomatoes, olives, and onions cut in small pieces. Turn into a
+Criscoed fireproof dish and bake in moderate oven one hour, or until
+rice is tender.</p>
+
+<p><span class="pagenum" id="Page_138">[138]</span></p>
+
+
+<p class="center p1"><b>Timbale Molds</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 teaspoonful melted Crisco</li>
+  <li>¾ cupful flour</li>
+  <li>1 egg</li>
+  <li>½ teaspoonful salt</li>
+  <li>½ cupful milk</li>
+</ul>
+</div>
+
+<p>Sift flour and salt into bowl, add egg well beaten, milk and Crisco.
+Beat five minutes then strain into cup. Have kettle of Crisco on fire
+and heat until cube of bread will become golden brown in sixty seconds.
+Heat timbale iron in hot Crisco, let stand two or three minutes, then
+drain and dip into batter to half inch of top of iron; submerge in
+Crisco and fry until batter is crisp and lightly browned. Remove from
+iron and drain on paper. If batter does not cling to iron, then iron is
+not hot enough. If Crisco sizzles considerably, and batter case spreads
+out and drops from the iron, mold is too hot. If iron is lowered too
+far into batter the case will come over top of iron and be difficult to
+remove. Creamed dishes of all kinds can be served in these cases. Cold
+custards, cooked vegetables, fruits or ices may be also served in the
+cases.</p>
+
+<p>Sufficient for forty cases.</p>
+
+
+<p class="center p1"><b>Vegetable Pie</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>¼ cupful melted Crisco</li>
+  <li>6 potatoes</li>
+  <li>2 carrots</li>
+  <li>1 parsnip</li>
+  <li>½ head celery</li>
+  <li>1 cupful peas</li>
+  <li>1 cupful sliced beans</li>
+  <li>2 onions</li>
+  <li>4 tomatoes</li>
+  <li>&ensp;&nbsp;Pepper and salt to taste</li>
+  <li>&ensp;&nbsp;Sufficient white vegetable stock to cover</li>
+  <li>1 teaspoonful powdered herbs</li>
+</ul>
+</div>
+
+<p>Peel and slice potatoes and partly boil them. Then prepare parsnip,
+carrots, celery and onions, and cook them for fifteen minutes. Grease
+large fireproof dish and place in all vegetables in layers, with herbs,
+Crisco, salt and pepper to taste. Pour in white stock, cover with layer
+of sliced potatoes and bake in moderate oven for one and a half hours.</p>
+
+<p>Sufficient for one large savory pie.</p>
+
+<p><span class="pagenum" id="Page_139">[139]</span></p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_139a.jpg"
+    alt="">
+  </div>
+
+
+<h2>EGGS</h2>
+
+
+<p class="drop-cap1 p-left">When there is any doubt as to the freshness of eggs, they may be
+tested in various ways. Quite fresh eggs will sink in a strong brine,
+and as they become stale they remain suspended at different depths
+in the brine, until an absolutely stale egg will float. Successful
+preservation depends in a great measure upon the condition of the egg
+at the time of preserving. Different methods of preserving all aim at
+the same thing, namely, at coating the porous shell with some substance
+which will prevent the air entering and setting up decomposition. See
+page 30.</p>
+
+<p>When used as food, eggs should be cooked at a low temperature—about
+160° F., or if in the shell at about 180° F. The time varies with
+the size of the egg, from two and a half minutes for poaching a
+medium-sized egg to four and a half minutes for boiling a large one. If
+too much cooked, or at too high a temperature, the white becomes tough,
+hard, and to many people, indigestible.</p>
+
+<p>When required for salads, garnishing, etc., the eggs must be boiled
+from ten to twenty minutes, and if the yolks are to be powdered for
+sprinkling, they must be cooked for a longer time, or the centers will
+be somewhat tough and elastic, and useless for the purpose.</p>
+
+  <div class="figcenter">
+  <img
+    class="p0"
+    src="images/i_139b.jpg"
+    alt="">
+  </div>
+
+<p>In beating eggs, a little salt added to the whites helps to bring them
+to a froth more quickly. When frothed whites are to be mixed with
+a heavier or more solid substance, great care must be taken not to
+break down the froth. The object of beating being to mix in air, rough
+handling afterwards would render the beating useless; the mixing must
+therefore be done very carefully. They should be folded or wrapped
+up in the other substance, but the mixing also must be thorough, for
+any pieces of white separated from the rest will toughen and taste
+leathery, besides failing in the special purpose of giving lightness to
+the mixture. After mixing lightly and perfectly all such preparations<span class="pagenum" id="Page_140">[140]</span>
+should be cooked at once. The white “speck” always should be removed
+from a broken egg, as it is easily distinguished after cooking, and in
+anything of a liquid nature, such as custards, sauces, etc., it would
+be hard and unpleasant.</p>
+
+
+<p class="center p1"><b>Baked Omelet</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 tablespoonful melted Crisco</li>
+  <li>4 eggs</li>
+  <li>8 tablespoonfuls milk</li>
+  <li>½ teaspoonful cornstarch</li>
+  <li>2 tablespoonfuls water</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+</ul>
+</div>
+
+<p>Beat eggs well, add milk and beat again, add Crisco, seasonings, and
+cornstarch mixed with water. Turn into a Criscoed fireproof dish and
+bake in moderate oven fifteen minutes. Serve hot.</p>
+
+
+<p class="center p1"><b>Creole Eggs</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>3 tablespoonfuls Crisco</li>
+  <li>2 tablespoonfuls flour</li>
+  <li>8 hard-cooked eggs</li>
+  <li>2 cupfuls tomato pulp</li>
+  <li>&ensp;&nbsp;Salt, pepper, and paprika to taste</li>
+  <li>1 small chopped onion</li>
+  <li>1 bay leaf</li>
+  <li>1 blade mace</li>
+  <li>2 cloves</li>
+  <li>2 tablespoonfuls chopped parsley</li>
+  <li>&ensp;&nbsp;Pinch of powdered thyme</li>
+  <li>&ensp;&nbsp;Slices of cooked ham</li>
+  <li>&ensp;&nbsp;Breadcrumbs</li>
+</ul>
+</div>
+
+<p>Fry onion, pepper, and parsley in Crisco till tender; add cloves,
+thyme, bay leaf, and mace, cook three minutes, then stir in flour,
+and tomato pulp. Let mixture boil stirring all the time then strain.
+Quarter the hard-cooked eggs. Put layer of tomato sauce in Criscoed
+baking dish, then layer of ham, then eggs sprinkled with salt, pepper,
+and paprika, then sauce, ham, and eggs, last layer being sauce. Cover
+with breadcrumbs, dot with Crisco and bake ten minutes in moderate oven.</p>
+
+
+<p class="center p1"><b>Curried Eggs</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls Crisco</li>
+  <li>6 hard-cooked eggs</li>
+  <li>1 small chopped onion</li>
+  <li>1 chopped sour apple</li>
+  <li>2 teaspoonfuls curry powder</li>
+  <li>1 lemon</li>
+  <li>4 chopped butternuts, or 6 chopped almonds</li>
+  <li>3 tablespoonfuls cornstarch</li>
+  <li>2 cupfuls milk</li>
+  <li>½ teaspoonful salt</li>
+  <li>&ensp;&nbsp;Croutons</li>
+</ul>
+</div>
+
+<p>Boil eggs till hard, peel and place in cold water until required. Fry
+onion in Crisco a few minutes, add curry powder, apple, nuts, and
+cornstarch moistened with milk. Simmer fifteen minutes. Stir from time
+to time. If too thick add a little white stock or water. Cut eggs in
+halves, and lay them in the sauce with the salt to get thoroughly hot
+through. Put eggs into deep hot dish, strain sauce over them, garnish
+with croutons and lemon slices.</p>
+
+<p><span class="pagenum" id="Page_141">[141]</span></p>
+
+
+<p class="center p1"><b>Egg Croquettes</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 tablespoonfuls Crisco</li>
+  <li>2 tablespoonfuls flour</li>
+  <li>¾ cupful milk</li>
+  <li>6 hard-cooked eggs</li>
+  <li>1 teaspoonful chopped parsley</li>
+  <li>½ cupful chopped cooked tongue or ham</li>
+  <li>&ensp;&nbsp;Salt, pepper, and grated nutmeg to taste</li>
+  <li>1 egg</li>
+  <li>&ensp;&nbsp;Breadcrumbs</li>
+</ul>
+</div>
+
+<p>Chop eggs and mix them with ham, parsley, and seasonings. Melt Crisco,
+stir in flour, then add the milk and boil three minutes stirring all
+the time. Now add egg mixture and if required add more seasoning. Cool
+mixture then divide it into nine portions and make each into a neat
+croquette; brush over with the egg beaten with a tablespoonful of
+water, roll in breadcrumbs and fry in hot Crisco. Drain and garnish
+with fried parsley. Crisco should be hot enough to brown breadcrumb in
+forty seconds.</p>
+
+<p>Sufficient for nine croquettes.</p>
+
+
+<p class="center p1"><b>Eggs with Cucumber</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 tablespoonful Crisco</li>
+  <li>3 eggs</li>
+  <li>1 large cucumber</li>
+  <li>½ cupful stock</li>
+  <li>1 tablespoonful tomato pulp</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>1 cupful tomato sauce</li>
+</ul>
+</div>
+
+<p>Peel cucumber, cut off ends and divide rest into two-inch pieces.
+Remove center portion of each with a cutter or small spoon. Place them
+in a Criscoed pan with stock; cover with greased paper and cook in
+oven till just tender. Great care must be taken so as not to break the
+shapes. Break eggs into saucepan, add Crisco and tomato pulp; season
+nicely and stir over fire until creamy and just set. Place cucumbers on
+hot platter and fill cavities with eggs. Cover with thick tomato sauce,
+and serve hot.</p>
+
+<p>Sufficient for five pieces.</p>
+
+
+<p class="center p1"><b>Eggs with Tomatoes</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>3 tablespoonfuls Crisco</li>
+  <li>4 even-sized tomatoes</li>
+  <li>8 rounds buttered toast</li>
+  <li>3 eggs</li>
+  <li>2 tablespoonfuls cream</li>
+  <li>1 tablespoonful chopped pimiento</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>&ensp;&nbsp;Parsley</li>
+</ul>
+</div>
+
+<p>Select ripe tomatoes but do not have them too large; remove stems
+and cut each in halves crossways; remove cores and pips, and fry
+lightly in two tablespoonfuls Crisco. Have rounds of buttered toast a
+little larger than tomatoes. Beat eggs in small saucepan, add cream,
+pimientos, rest of Crisco, seasonings, and stir over fire until creamy
+and just setting. Place each half tomato on round of toast, divide egg
+mixture into tomatoes, garnish with parsley and serve hot.</p>
+
+<p><span class="pagenum" id="Page_142">[142]</span></p>
+
+
+<p class="center p1"><b>Savory Eggs</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;&nbsp;Crisco</li>
+  <li>6 eggs</li>
+  <li>4 tablespoonfuls chopped cooked chicken, ham or tongue</li>
+  <li>&ensp;&nbsp;Salt and pepper to taste</li>
+  <li>2 tablespoonfuls chopped parsley</li>
+  <li>6 rounds fried toast</li>
+</ul>
+</div>
+
+<p>Crisco six small molds. Mix ham, parsley, and seasonings together,
+throw a little into each mold, shake it well round sides; break into
+each mold one egg, taking care not to break yolk, sprinkle with salt
+and pepper, and dot with Crisco. Steam four or five minutes, or until
+set. Turn out on rounds of fried toast and serve at once.</p>
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_143">[143]</span></p>
+
+  <div class="figcenter">
+  <img
+    class="p1"
+    src="images/i_143a.jpg"
+    alt="">
+  </div>
+
+
+<h2>CANDIES</h2>
+</div>
+
+<p class="drop-cap1 p-left">It is well to have a confectioner’s thermometer for candy making,
+so that the syrup may be removed from the fire at exactly the right
+degree. Such thermometers are made of wood, brass, or copper, and the
+degrees on them should mark not less than 350°. A thermometer always
+should be gently lowered into the boiling sugar. When not in use, it
+should be kept hanging on a nail or hook. When required for candy
+making, place thermometer in pitcher of warm water, so that it may rise
+gradually, and return it to the warm water on removing it from the hot
+candy. This dissolves the clinging candy and protects the tube from
+breaking. The wooden thermometer can be used to stir with, and is very
+easy to keep clean.</p>
+
+<p>If there is no thermometer handy it is better to make a list of the
+various stages in sugar boiling, and learn how to test the sugar. First
+there is the “thread” (216° F. to 218° F.) This is reached when, on
+dipping the finger and thumb first into cold water and then into the
+syrup, you can draw them apart, and an unbroken thread is formed, which
+gradually can be drawn wider apart on further testing as the degree of
+boiling is completed.</p>
+
+  <div class="figcenter">
+  <img
+    class="p0"
+    src="images/i_143b.jpg"
+    alt="">
+  </div>
+
+<p>The next is the “pearl” (220° F.) To see if the syrup has reached
+this stage, after the sugar has dissolved let it boil for eight to
+ten minutes, then dip a wooden skewer into the syrup to obtain a drop
+of it. Dip the finger and thumb into cold water, then rub the drop
+of syrup between them; if it feels smooth, the syrup has reached the
+desired stage. The next is the “blow” (230° F.) Dip a spoon into the
+sugar, shake it, and blow through the holes; if sparks of light or
+bubbles be seen, you may be sure of the blow. This is followed by the
+“feather” (235° F.) To test this, dip a spoon into the boiling syrup,
+and when it may be blown easily from the spoon in long shreds it has
+reached the right degree.</p>
+
+<p><span class="pagenum" id="Page_144">[144]</span></p>
+
+<p>Next comes the “ball” (240° F. to 250° F.) Dip the finger and thumb
+first into cold water, and then into the syrup, the latter then can be
+rolled into a soft ball between the finger and thumb. A little longer
+boiling gives the hard ball. This in turn is succeeded by the “crack”
+(290° F. to 300° F.) To test this, drop a little of the syrup into cold
+water; if it then breaks off sharp and crisp it has reached the crack.
+The final stage is the “caramel” (350° F.) which comes very quickly
+after the crack, the syrup becoming first a pale yellow, and then a
+rich golden brown, and finally black or burnt. When it first reaches
+this stage the pan should be removed from the fire, a little lemon
+juice or water added, and then the whole reboiled to the proper stage
+or shade. To prevent granulation, it often is advisable to add a pinch
+of cream of tartar, to the pound of sugar.</p>
+
+
+<p class="center p1"><b>Chocolate Fudge</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful milk</li>
+  <li>&ensp;&nbsp;Pinch of salt</li>
+  <li>2 squares (2 ozs.) chocolate</li>
+  <li>2 cupfuls sugar</li>
+  <li>½ tablespoonful Crisco</li>
+  <li>1 teaspoonful vanilla extract</li>
+</ul>
+</div>
+
+<p>Put Crisco, milk, sugar, salt, and chocolate into saucepan, and stir
+and boil until it forms a soft ball when tested in cold water, or 240°
+F. Remove from fire, add extract, allow to stand a minute, and beat
+until creamy. Pour into Criscoed tin and mark off into squares.</p>
+
+
+<p class="center p1"><b>Clear Almond Taffy</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>4 cupfuls sugar</li>
+  <li>½ cupful Crisco</li>
+  <li>&ensp;&nbsp;Pinch cream of tartar</li>
+  <li>1 cupful water</li>
+  <li>2 cupfuls almonds</li>
+  <li>½ teaspoonful almond extract</li>
+  <li>¼ teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Blanch, split, and bake almonds to golden brown. Crisco a tin, and
+sprinkle almonds on it split side down. Dissolve sugar and water
+together in saucepan, add Crisco, salt, and cream of tartar, and boil
+until when tested in cold water it will be brittle, or 300° F. Add
+almond extract and pour over nuts. When firm, cut in squares.</p>
+
+<p>Sufficient for one large pan.</p>
+
+
+<p class="center p1"><b>Cocoanut Caramels</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful desiccated cocoanut</li>
+  <li>2 tablespoonfuls glucose</li>
+  <li>1 lb. brown sugar</li>
+  <li>½ cupful Crisco</li>
+  <li>1 cupful milk</li>
+  <li>1 cupful cream</li>
+  <li>1 teaspoonful rose extract</li>
+  <li>1 teaspoonful almond extract</li>
+  <li>¼ teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Soak cocoanut in milk for twenty minutes, then put it into a saucepan
+with sugar, glucose, salt, and one-third of the Crisco, add second
+third of Crisco when it forms heavy thread, or registers 230° F., add
+third piece<span class="pagenum" id="Page_145">[145]</span> of Crisco, cream and extracts, when it again reaches 230°
+F. When it reaches the hard ball stage or 250° F., turn at once into a
+Criscoed tin. Cut when half cold. When all are cut, wrap each caramel
+in waxed paper.</p>
+
+
+<p class="center p1"><b>Crisco Drops</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>½ cupful golden syrup</li>
+  <li>4 tablespoonfuls Crisco</li>
+  <li>¼ cupful water</li>
+  <li>¼ teaspoonful salt</li>
+  <li>½ teaspoonful vanilla extract</li>
+</ul>
+</div>
+
+<p>Put Crisco, golden syrup, water, and salt into saucepan and boil until
+it is almost brittle when tested in cold water, or 290° F., then add
+vanilla. Allow to cool down, and then drop on to Criscoed tin.</p>
+
+<p>Sufficient for twenty drops.</p>
+
+
+<p class="center p1"><b>Cream Candy</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>½ cupful water</li>
+  <li>2 cupfuls brown sugar</li>
+  <li>1 tablespoonful Crisco, melted</li>
+  <li>1 teaspoonful orange extract</li>
+  <li>¼ teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Dissolve sugar in water in saucepan over fire, and boil until it spins
+a heavy thread, add Crisco and salt and boil until it forms a soft
+ball when tested in cold water, or 240° F. Remove pan from fire, add
+orange extract, allow to stand five minutes, then stir until the syrup
+begins to “grain.” Pour quickly into wet tin. When half cold, mark into
+squares; leave till following day in a cool place; then break up. Keep
+in airtight tins.</p>
+
+<p>Sufficient for twenty small squares.</p>
+
+
+<p class="center p1"><b>Crisco Fruit Fudge</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls sugar</li>
+  <li>1 cupful milk</li>
+  <li>2 tablespoonfuls cocoa</li>
+  <li>2 tablespoonfuls Crisco</li>
+  <li>1 teaspoonful vanilla extract</li>
+  <li>1 teaspoonful lemon extract</li>
+  <li>½ cupful chopped English walnut meats</li>
+  <li>½ cupful sultana raisins</li>
+  <li>2 tablespoonfuls cream</li>
+  <li>&ensp;&nbsp;Pinch of salt</li>
+</ul>
+</div>
+
+<p>Put Crisco, sugar, cocoa, salt, and milk into saucepan, and stir till
+it boils to 240°, or until it forms a soft ball when tested in cold
+water. Remove from fire, add raisins, cream, nut meats, and extracts,
+and beat mixture until thick and creamy. Put back on stove, and heat,
+stirring constantly until melted, then pour into Criscoed tins. When
+partly cool mark into neat squares.</p>
+
+<p>Sufficient for thirty squares.</p>
+
+
+<p class="center p1"><b>Everton Taffy</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 gill water</li>
+  <li>2 cupfuls brown sugar</li>
+  <li>4 tablespoonfuls Crisco</li>
+  <li>1 teaspoonful vanilla extract</li>
+  <li>&ensp;&nbsp;Pinch cream of tartar</li>
+  <li>¼ teaspoonful salt</li>
+</ul>
+</div>
+
+<p>Put sugar and water into saucepan; stir occasionally until it boils;
+then add cream of tartar. Put cover on pan and boil five minutes, add<span class="pagenum" id="Page_146">[146]</span>
+Crisco and salt and boil until, when tried in cold water it will snap,
+or 300° F. Add vanilla and pour into Criscoed tin. Mark in squares when
+half cold, and break up when quite cold. Wrap in waxed paper.</p>
+
+
+<p class="center p1"><b>Fig Fudge</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>&ensp;&nbsp;Pinch cream of tartar</li>
+  <li>¼ lb. chopped figs</li>
+  <li>1 lb. brown sugar</li>
+  <li>&ensp;&nbsp;Pinch salt</li>
+  <li>1 tablespoonful Crisco</li>
+  <li>1 cupful water</li>
+  <li>1 teaspoonful lemon extract</li>
+</ul>
+</div>
+
+<p>Wash and dry figs, then chop them. Put sugar and water into saucepan,
+and dissolve, add Crisco and cream of tartar, and when it boils, add
+figs, and boil to a soft ball when tried in cold water, or 240° F.,
+stirring all the time. Remove pan from fire, add lemon extract and
+salt, cool five minutes, then stir until it begins to grain, and
+quickly pour into Criscoed tin. When half cold mark in squares.</p>
+
+
+<p class="center p1"><b>Honey Squares</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful strained honey</li>
+  <li>1 cupful brown sugar</li>
+  <li>1 tablespoonful Crisco</li>
+  <li>½ cupful cream</li>
+  <li>¼ teaspoonful salt</li>
+  <li>&ensp;&nbsp;Pinch cream of tartar</li>
+  <li>1 teaspoonful lemon extract</li>
+</ul>
+</div>
+
+<p>Put Crisco, salt, honey, cream and sugar into saucepan; stir over slow
+fire until dissolved, then add cream of tartar. Boil until it forms a
+hard ball when tested in cold water, or 252° F. Remove from fire, stir
+in lemon extract, and pour into Criscoed tin. Mark into squares before
+cold. Wrap in waxed paper.</p>
+
+<p>Sufficient for twenty-five squares.</p>
+
+
+<p class="center p1"><b>Maple Candy</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>1 cupful maple sugar</li>
+  <li>½ cupful brown sugar</li>
+  <li>1 tablespoonful Crisco</li>
+  <li>¼ teaspoonful salt</li>
+  <li>1 teaspoonful vanilla extract</li>
+  <li>1 cupful water</li>
+</ul>
+</div>
+
+<p>Dissolve sugars in water in saucepan over fire, when boiling add Crisco
+and salt and boil until it hardens when dropped in cold water, or 258°
+F. Remove from fire and add vanilla. Pour into Criscoed tins. When half
+cold mark into squares. Wrap in waxed paper.</p>
+
+
+<p class="center p1"><b>Molasses Candy</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls brown sugar</li>
+  <li>¼ cupful molasses</li>
+  <li>3 tablespoonfuls Crisco</li>
+  <li>¼ teaspoonful salt</li>
+  <li>1 gill water</li>
+  <li>1 teaspoonful vanilla extract</li>
+</ul>
+</div>
+
+<p>Dissolve sugar in water in saucepan over fire, then add Crisco,
+molasses, and salt and boil until when tested in cold water it forms a
+hard ball, or 254° F. Now add vanilla and pour into Criscoed tin. When
+quite cold break into rough pieces.</p>
+
+<p><span class="pagenum" id="Page_147">[147]</span></p>
+
+
+<p class="center p1"><b>Peanut Fudge</b></p>
+
+<div class="parent">
+<ul class="left smaller" style="margin-top: 0em">
+  <li>2 cupfuls brown sugar</li>
+  <li>½ tablespoonful Crisco</li>
+  <li>1 cupful milk</li>
+  <li>¼ teaspoonful salt</li>
+  <li>1 cupful chopped peanuts</li>
+  <li>1 teaspoonful vanilla extract</li>
+</ul>
+</div>
+
+<p>Boil milk, sugar, Crisco, and salt until it forms a soft ball when
+tested in cold water, or 240° F. Remove from fire, add nuts and
+vanilla, beat until creamy. Pour into Criscoed tins, and when cool cut
+into cubes. </p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<p><span class="pagenum" id="Page_149">[149]</span></p>
+
+  <div class="figcenter">
+    <img
+    class="p2"
+    src="images/i_149.jpg"
+     alt="">
+     <p class="p0 sm center"><i>“Now, good digestion wait on appetite and health on
+both.”</i></p>
+   </div>
+
+<h2><i><b>A Calendar of Dinners</b></i></h2>
+
+<p class="p-left"><b>January 1</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Black Bean Soup</i></li>
+  <li><i>Roast Leg of Mutton, Currant Jelly</i></li>
+  <li><i>Stewed Tomatoes</i></li>
+  <li><i>Baked Sweet Potatoes</i></li>
+  <li><i>Macedoine Salad</i></li>
+  <li><i>Cheese Straws</i></li>
+  <li><i>Fruit Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Black Bean Soup</i>—2 cups black beans, 3 tablespoons Crisco, 1
+onion, 1 lemon, 2 quarts stock or water, 2 stalks celery, 2 hard-cooked
+eggs, 1½ tablespoons flour, 3 cloves, 1 tablespoon Worcestershire
+sauce, salt, pepper, red pepper, and mustard to taste.</p>
+
+<p>Wash beans and soak over night; in morning drain, cover with boiling
+water and boil 30 minutes; drain, throwing away water. Slice onion,
+dice celery, and cook 5 minutes in half of Crisco in soup pot; add
+beans, stock or water, and cloves. Simmer until beans are soft, add
+more water as stock or water boils away. Rub through sieve, add
+remaining Crisco and flour rubbed together, then heat to boiling point,
+add seasonings. Cut lemon in thin slices, removing seeds, and cut eggs
+in thin slices. Put them into a hot soup tureen, and strain soup over
+them.</p>
+
+
+<p class="p-left p1"><b>January 2</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Palestine Soup</i></li>
+  <li>*<i>Jugged Hare, Red Currant Jelly</i></li>
+  <li><i>Brussels Sprouts</i></li>
+  <li><i>Potato Puff</i></li>
+  <li><i>Endive Salad</i></li>
+  <li><i>Cheese Fingers</i></li>
+  <li><i>Vanilla Souffle</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Jugged Hare</i>—1 hare, 1 cup Crisco, 1½ pounds gravy beef, 1
+onion, 1 lemon, 6 cloves, 1 cup port wine, few forcemeat balls, salt,
+red pepper and pepper to taste.</p>
+
+<p>Skin, paunch and wash hare, cut it into pieces, dredge with flour,
+and fry in hot Crisco. Have ready 1½ pints gravy, made from beef, and
+thickened with flour. Put this into jar; add pieces of fried hare,
+onion stuck with cloves, lemon peeled and sliced, and seasonings; cover
+jar tightly, put into saucepan of boiling water, and let it stew until
+hare is quite tender, taking care to keep the water boiling. When
+nearly ready pour in wine, add forcemeat balls, and allow to cook 10
+minutes. Serve with red currant jelly.</p>
+
+<p>For forcemeat balls, mix together in basin, 2 tablespoons Crisco, 4
+tablespoons crumbs, 1 tablespoon chopped<span class="pagenum" id="Page_150">[150]</span> parsley, ¼ teaspoon poultry
+seasoning, ½ teaspoon grated lemon rind, seasoning of salt, pepper, red
+pepper, and paprika, and 1 beaten egg, form into small balls, roll in
+flour, and add to hare.</p>
+
+
+<p class="p-left p1"><b>January 3</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Lobster Bisque</i></li>
+  <li><i>Toasted Crackers</i></li>
+  <li><i>Olives</i></li>
+  <li><i>Celery</i></li>
+  <li><i>Pickles</i></li>
+  <li><i>Roast Pigeons</i></li>
+  <li><i>Sweet Potatoes</i></li>
+  <li><i>Fried Hominy</i></li>
+  <li><i>Lettuce Salad</i></li>
+  <li><i>Cheese Balls</i></li>
+  <li><i>Lemon Meringue Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Lobster Bisque</i>—4 tablespoons flour, 3 tablespoons Crisco, 1
+tablespoon salt, 1 head celery, 2 lobsters, 1 small onion, 6 whole
+white peppers, 4 sprigs parsley, 1 quart milk, white pepper to taste.</p>
+
+<p>Cover lobsters with boiling water, add salt, celery diced, whole
+peppers, parsley and onion. Cook until lobsters’ claws can easily be
+pulled apart; it will probably take 25 minutes. When cool enough to
+handle, cut lobsters down back, remove meat from body and claws. Save
+coral. Put back all tough parts with small claws and shells, and cook
+for 20 minutes in same liquor. Liquor must be considerably reduced. Dry
+coral, rub through sieve. Blend Crisco and flour in saucepan over fire,
+stir in milk, let this come to boil, add 2 cups of strained lobster
+broth. Bring to boiling point, season with salt and pepper, and stir
+in sifted coral enough to give liquid bright pink color. Place lobster
+meat cut in fine pieces in hot tureen, pour hot mixture over and serve
+hot.</p>
+
+
+<p class="p-left p1"><b>January 4</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Lentil Soup</i></li>
+  <li><i>Roast Loin of Pork, Apple Sauce</i></li>
+  <li><i>Potato Balls</i></li>
+  <li><i>Artichokes, a la Creme</i></li>
+  <li>*<i>Orange Salad</i></li>
+  <li><i>Cheese Fingers</i></li>
+  <li><i>Pineapple Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Orange Salad</i>—1 tablespoon brandy, 1 tablespoon melted Crisco,
+½ teaspoon sugar, 1 teaspoon chopped tarragon, 1 teaspoon chopped
+chervil, and 6 oranges.</p>
+
+<p>Cut peel from oranges, carefully removing all pith, cut out pulpy
+pieces in each of natural divisions so that there is no skin of any
+kind or pips taken out with pieces fruit, sprinkle over these pieces
+tarragon, chervil, melted Crisco, brandy and sugar. This salad should
+be placed on ice if possible 1 hour before serving.</p>
+
+
+<p class="p1 p-left"><b>January 5</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cheese Canapes</i></li>
+  <li><i>Julienne Soup</i></li>
+  <li><i>Bread Sticks</i></li>
+  <li>*<i>Roast Stuffed Chicken, Brown Gravy</i></li>
+  <li><i>Creamed Cauliflower</i></li>
+  <li><i>Potato Croquettes</i></li>
+  <li><i>Olive Salad</i></li>
+  <li><i>Cheese Relish</i></li>
+  <li><i>Pistachio Ice Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Roast Stuffed Chicken</i>—6 tablespoons breadcrumbs, 2 tablespoons
+Crisco, 2 tablespoons chopped cooked ham, 1 beaten egg, 1 teaspoon
+chopped parsley, 1 chicken, 2 tablespoons milk, seasoning red pepper,
+white pepper, salt, powdered mace and herbs to taste.</p>
+
+<p>Clean and draw chicken. Melt Crisco, add it to crumbs, ham, egg,
+parsley, milk, and seasonings; mix and place in breast of fowl. If
+young chicken leave on feet, which should be scalded and skinned; if an
+older bird, cut off legs half-way to first joint, turn back pinions,
+run skewer through them, catching top part of legs; tie bottom part
+of legs together. Set in hot oven from ¾ to 1¼ hours, according to
+size; baste well with melted Crisco, and about 15 minutes before it is
+finished dredge with flour and brown. To make brown gravy, pour from
+tin fat, sprinkle in 2 teaspoons browned flour, then add 1 cup boiling
+water, containing ½ teaspoon extract beef, salt and pepper; allow this
+to boil 3 minutes, strain over chicken, or serve in sauceboat.</p>
+
+
+<p class="p1 p-left"><b>January 6</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Oyster Cocktail</i></li>
+  <li><i>Fried Cod Steaks</i></li>
+  <li><i>Potatoes au Gratin</i></li>
+  <li>*<i>Stewed Tomatoes</i></li>
+  <li><i>Cold Slaw</i></li>
+  <li><i>Cheese Wafers</i></li>
+  <li><i>Cocoanut Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Stewed Tomatoes</i>—1 can tomatoes, 2 tablespoons Crisco, 1 cup
+breadcrumbs, seasoning salt, pepper and paprika.</p>
+
+<p><span class="pagenum" id="Page_151">[151]</span></p>
+
+<p>Empty tomatoes into double boiler, add breadcrumbs, salt, pepper, and
+paprika, and cook slowly for ½ an hour, stirring from time to time.
+Just before serving add Crisco and stir till melted. While the tomatoes
+will be ready with ½ hour’s cooking, they are improved by cooking 1
+hour, and are better still if warmed again after cooling.</p>
+
+
+<p class="p1 p-left"><b>January 7</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Clam Cocktail</i></li>
+  <li><i>Boiled Salmon with Parsley Butter</i></li>
+  <li><i>Roast Duck, Olive Sauce and Fried Hominy</i></li>
+  <li><i>Riced Potatoes</i></li>
+  <li><i>French Peas</i></li>
+  <li><i>Creamed Salsify</i></li>
+  <li><i>Celery Mayonnaise</i></li>
+  <li>*<i>Cheese Ramekins</i></li>
+  <li><i>Banbury Tarts</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cheese Ramekins</i>—4 tablespoons flour, 3 tablespoons Crisco, ½
+cup milk, 3 whole eggs, 1 white egg, salt, white pepper, and red pepper
+to taste, and ½ cup grated cheese.</p>
+
+<p>In saucepan, mix Crisco and flour over fire, when smooth stir in milk,
+and cook until thick, add seasonings; mix well. Remove pan from fire,
+add yolks eggs 1 by 1, mix each thoroughly, then mix in cheese, and
+fold in stiffly beaten white egg. Pour into Criscoed ramekins, and bake
+in hot oven 15 minutes. Serve hot.</p>
+
+
+<p class="p1 p-left"><b>January 8</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cherry Cocktail</i></li>
+  <li><i>Corn Soup</i></li>
+  <li><i>Crisp Crackers</i></li>
+  <li><i>Pot Roast with Dumplings</i></li>
+  <li><i>Lettuce and Radish Salad</i></li>
+  <li>*<i>Cheese Biscuits</i></li>
+  <li><i>Spice Jelly</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cheese Biscuits</i>—4 teaspoons flour, 6 tablespoons grated
+Parmesan cheese, 3 tablespoons Crisco, 1 yolk of egg, 2 teaspoons cold
+water, salt and red pepper to taste.</p>
+
+<p>Mix flour and cheese; add salt and red pepper to taste. Rub in Crisco
+lightly. Mix yolk egg with water; add enough of these to mix flour,
+etc., to stiff paste. Knead till smooth on floured board, then roll out
+and cut into biscuits with small cutter; lay on Criscoed tin and bake
+in quick oven 8 to 10 minutes, or until they are a delicate biscuit
+color. They require to be carefully watched, as they burn easily.
+Parmesan cheese is best, but other dry kinds can be used. The biscuits
+are brittle, so always prepare more than are actually required. They
+rewarm well with care.</p>
+
+
+<p class="p1 p-left"><b>January 9</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Vermicelli Soup</i></li>
+  <li>*<i>Beef Loaf, Tomato Sauce</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Baked Squash</i></li>
+  <li><i>Apple and Celery Salad</i></li>
+  <li><i>Cheese Wafers</i></li>
+  <li><i>Mince Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Beef Loaf</i>—2 pounds lean meat, 3 tablespoons Crisco, ¼ pound
+salt pork, 1 cup cracker crumbs, 3 beaten eggs, 1 teaspoon onion juice,
+1 tablespoon lemon juice, 1 cup beef stock, salt and pepper to taste.</p>
+
+<p>Wipe meat, remove all skin and membranes, then put it through meat
+grinder, add Crisco melted, eggs, crumbs, onion juice, lemon juice,
+stock and seasonings. Press into greased pan and cover. Bake 1 hour.
+Baste occasionally during baking with melted Crisco.</p>
+
+
+<p class="p1 p-left"><b>January 10</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Carrot Soup</i></li>
+  <li><i>Pickles</i></li>
+  <li><i>Celery</i></li>
+  <li><i>Olives</i></li>
+  <li>*<i>Beef Steak and Kidney Pie</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Scalloped Onions</i></li>
+  <li><i>Cauliflower Salad</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Crackers</i></li>
+  <li><i>Lemon Snow</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Beef Steak and Kidney Pie</i>—2 pounds lean steak, 4 sheep’s
+kidneys, some melted Crisco, salt and pepper to taste, 1 tablespoon
+Worcestershire sauce, and some pie crust.</p>
+
+<p>Cut steak very thinly and dip it in melted Crisco, then in flour
+seasoned with salt and pepper. Roll up pieces of steak and lay them in
+fireproof baking dish. Skin kidneys, cut them in thin slices, leaving
+out fat in middle kidney; dip them also in seasonings<span class="pagenum" id="Page_152">[152]</span> and lay them on
+top of meat. Sprinkle in Worcestershire sauce and fill up dish with
+water. Roll pastry rather larger than size required for dish. Wet
+edge of dish and put narrow band of paste round; wet band, place on
+it remainder of paste, which cut to size of dish, then pinch edges,
+and brush over with beaten egg. Make large hole in top and into this
+put ends some leaf-shaped pieces of paste, with an ornament in center;
+brush leaves over with egg and bake in hot oven 1½ hours.</p>
+
+
+<p class="p1 p-left"><b>January 11</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Tomato Bisque</i></li>
+  <li><i>Pickled Peaches</i></li>
+  <li><i>Celery</i></li>
+  <li>*<i>Roast Rabbit, Currant Jelly Sauce</i></li>
+  <li><i>Hominy Squares</i></li>
+  <li><i>Riced Potatoes</i></li>
+  <li><i>Boiled Onions</i></li>
+  <li><i>Cranberry Salad</i></li>
+  <li><i>Apricot Tapioca</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Roast Rabbit</i>—6 tablespoons breadcrumbs, 3 tablespoons chopped
+cooked ham, 3 tablespoons Crisco, 1 tablespoon chopped parsley, 1
+teaspoon grated lemon rind, ½ teaspoon powdered herbs, 3 chopped
+mushrooms, three beaten eggs, 1 rabbit, salt, pepper, and red pepper to
+taste. Beat up eggs, add mushrooms, Crisco, ham, breadcrumbs, parsley,
+and seasonings, and mix well. Wipe rabbit, and season inside with
+pepper, salt, and powdered cloves. Lay forcemeat inside rabbit and sew
+top; skewer head back and legs on each side; roast 1 hour, basting well
+with melted Crisco. Serve hot with currant jelly sauce.</p>
+
+
+<p class="p1 p-left"><b>January 12</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Clear Soup</i></li>
+  <li><i>Roast Duck, Plum Jelly</i></li>
+  <li><i>Mashed Turnips</i></li>
+  <li>*<i>Potato Croquettes</i></li>
+  <li><i>Apple Salad</i></li>
+  <li><i>Hot Cheese Wafers</i></li>
+  <li><i>Grape Fruit Jelly</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Potato Croquettes</i>—2 pints mashed potatoes, 2 eggs, 2
+tablespoons Crisco, 1 tablespoon chopped parsley, salt, pepper, and red
+pepper to taste.</p>
+
+<p>Mash potatoes by rubbing them through wire sieve with back of wooden
+spoon; dissolve Crisco, add it to potatoes with 1 of eggs well beaten
+and seasonings. Mix and divide into 10 or 12 pieces, form them into
+neat croquettes, brush over with remaining beaten egg, toss in
+breadcrumbs, and fry in hot Crisco.</p>
+
+
+<p class="p1 p-left"><b>January 13</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Oysters on Half Shell</i></li>
+  <li><i>Radishes</i></li>
+  <li><i>Pickled Pears</i></li>
+  <li>*<i>Mutton Cutlets</i></li>
+  <li><i>Potato Balls</i></li>
+  <li><i>Chestnut Puree</i></li>
+  <li><i>Lettuce, French Dressing</i></li>
+  <li><i>Pineapple Bavarian Cream</i></li>
+  <li><i>Cakes</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Mutton Cutlets</i>—Slit 1 pound chestnuts, place in hot oven to
+loosen skins, shell and take off inner skin. Place in saucepan with
+gravy to cover and ½ teaspoon salt. Boil until tender, then drain and
+rub through sieve. Chop fine 2 slices ham, add 2 tablespoons Crisco
+with ¼ pound chestnut puree, season with salt, pepper and red pepper.
+Add 1 egg yolk and mix. Trim 8 cutlets, make ¼ cup Crisco hot in frying
+pan, cook cutlets 1 minute on right side only, then arrange them flat
+on dish, cover with another with weight on top, leave until cold.
+Spread puree over cooked side of cutlets, brush with beaten egg and
+cover with breadcrumbs. Fry on both sides, and place in oven 5 minutes.
+Dish in circle on mashed potatoes; fill center with fried potato balls
+and sprinkle with chopped parsley. Serve with gravy.</p>
+
+
+<p class="p1 p-left"><b>January 14</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Cheese Soup</i></li>
+  <li><i>Celery</i></li>
+  <li><i>Olives</i></li>
+  <li>*<i>Codfish Balls</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Baked Macaroni and Peas</i></li>
+  <li><i>Spinach Salad</i></li>
+  <li><i>Cheese Relish</i></li>
+  <li><i>Fig Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Codfish Balls</i>—2 cupfuls mashed potatoes, 1½ cupfuls shredded
+codfish, 1 egg, 1 tablespoonful Crisco, melted,<span class="pagenum" id="Page_153">[153]</span> ⅛ teaspoonful pepper.
+Put codfish in wire strainer, let cold water run through and squeeze
+dry. Mix the hot, unseasoned potatoes with codfish. To this add the
+melted Crisco, beaten egg and pepper. Beat well. Shape in balls and fry
+in deep Crisco until a golden brown color.</p>
+
+
+<p class="p1 p-left"><b>January 15</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Vegetable Soup</i></li>
+  <li><i>Pickled Beets</i></li>
+  <li><i>Celery</i></li>
+  <li><i>Olives</i></li>
+  <li><i>Sauted Chicken, Brown Gravy</i></li>
+  <li>*<i>Candied Sweet Potatoes</i></li>
+  <li><i>Lettuce and Green Pepper Salad</i></li>
+  <li><i>Plum Pudding, Hard Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Candied Sweet Potatoes</i>—12 sweet potatoes, 1 cup boiling water,
+brown sugar, ¼ cup Crisco, salt, pepper, and powdered cinnamon. Pare
+and parboil potatoes, cut in halves, boil 10 minutes, drain, lay in
+greased baking dish. Spread with Crisco, sprinkle with brown sugar,
+salt, pepper, and powdered cinnamon, pour in boiling water and cook
+until tender. Baste often with sauce in pan while cooking. The cinnamon
+may be omitted.</p>
+
+
+<p class="p1 p-left"><b>January 16</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Lettuce Cocktail</i></li>
+  <li><i>Cream of Spinach Soup</i></li>
+  <li><i>Broiled Hamburg Steak</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Brussels Sprouts</i></li>
+  <li><i>Pineapple Salad</i></li>
+  <li><i>Cheese Balls</i></li>
+  <li><i>Urney Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Lettuce Cocktail</i>—1 crisp head of lettuce, 4 tablespoons tomato
+catsup, 2 tablespoons Crisco, 2 tablespoons Worcestershire sauce, 4
+hard-cooked eggs, 4 tablespoons vinegar, 3 tablespoons sugar, 4 small
+onions, and salt to taste.</p>
+
+<p>Cut lettuce fine with scissors and shred eggs and onions. Melt Crisco,
+when cool, add tomato catsup, Worcestershire sauce, sugar, vinegar and
+salt. At serving time pour this sauce over lettuce, eggs and onions.
+Serve very cold in cocktail glasses.</p>
+
+
+<p class="p1 p-left"><b>January 17</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Prune Cocktail</i></li>
+  <li>*<i>Brown Fricassee of Chicken</i></li>
+  <li><i>Boiled Rice</i></li>
+  <li><i>Baking Powder Biscuit</i></li>
+  <li><i>Apple and Celery Salad</i></li>
+  <li><i>Mince Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Brown Fricassee of Chicken</i>—Draw, singe, and joint chicken.
+Put 4 tablespoons Crisco in saucepan; when brown, put in chicken. Stir
+until every piece is nicely browned, then add 2 tablespoons flour, stir
+again, add 1 pint boiling water or stock, stir until it boils; add
+1 teaspoon of salt. Cover, and let simmer gently until tender, then
+add 1 teaspoon onion juice, and little black pepper. Put neck-piece,
+heart, liver, gizzard, and back pieces in center of dish; put 2 pieces
+of breast on top, second joints on one side of plate, legs crossed on
+other, and wing at each end of plate. Pour sauce over, sprinkle with
+chopped parsley, and serve.</p>
+
+
+<p class="p1 p-left"><b>January 18</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Broiled Halibut</i></li>
+  <li><i>Maitre d’Hotel Potatoes</i></li>
+  <li>*<i>Escalloped Tomatoes</i></li>
+  <li><i>Lettuce, French Dressing</i></li>
+  <li><i>Pumpkin Pie</i></li>
+  <li><i>Cheese Squares</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Escalloped Tomatoes</i>—Drain juice from 1 can tomatoes. Brush
+baking dish over with Crisco, and cover bottom with tomatoes; dot with
+Crisco, dredge with pepper and salt, and sprinkle generously with
+breadcrumbs; arrange another layer of tomatoes, and crumbs, and so
+proceed until dish is filled. Pour over all enough of juice of tomatoes
+to moisten well, and then finish dish with covering of crumbs. Bake 20
+minutes in moderate oven.</p>
+
+<p><span class="pagenum" id="Page_154">[154]</span></p>
+
+
+<p class="p1 p-left"><b>January 19</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Consomme with Vermicelli</i></li>
+  <li><i>Grated Parmesan Cheese</i></li>
+  <li><i>Fried Oysters, Sauce Tartare</i></li>
+  <li>*<i>Mushrooms Cooked Under Glass Bells</i></li>
+  <li><i>Supreme of Chicken</i></li>
+  <li><i>Asparagus, Cream Glacé</i></li>
+  <li><i>Orange Ice</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Mushrooms Cooked Under Glass Bells</i>—Saute ½ pound of peeled
+mushroom caps in 3 tablespoons Crisco, season with salt and paprika,
+add 1 cup of cream, cover and let simmer until reduced a little.
+Arrange mushrooms on round of bread in mushroom dish, pour liquid over,
+cover with glass bell and bake 20 minutes in moderate oven. Send to
+table without removing glass, which confines delicate flavor and aroma
+of mushrooms.</p>
+
+
+<p class="p1 p-left"><b>January 20</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Clam Chowder</i></li>
+  <li><i>Rolled Beefsteak, Peanut Butter Sauce</i></li>
+  <li><i>Succotash</i></li>
+  <li><i>Boiled Onions</i></li>
+  <li>*<i>Cream Cheese and Pimiento Salad</i></li>
+  <li><i>Baked Custard</i></li>
+  <li><i>Lady Fingers</i></li>
+  <li><i>Black Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cream Cheese and Pimiento Salad</i>—Wash and dry 1 can pimientoes.
+Fill them with creamed cheese. Chill, slice and serve on crisp lettuce
+leaves with following dressing: Mix ½ tablespoon salt, ½ tablespoon
+mustard, ¾ tablespoon sugar, and 1 tablespoon flour, and when
+thoroughly blended, add 2 egg yolks, slightly beaten, 3 tablespoons
+melted Crisco, ¾ cup milk, and ¼ cup vinegar. Cook in double boiler,
+stirring constantly, until mixture thickens. Strain and cool.</p>
+
+
+<p class="p1 p-left"><b>January 21</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Cream of Lettuce Soup</i></li>
+  <li><i>Roast Shoulder of Mutton, Caper Sauce</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Baked Squash</i></li>
+  <li><i>Celery Salad</i></li>
+  <li><i>Cheese Wafers</i></li>
+  <li><i>Apple Tapioca</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cream of Lettuce Soup</i>—3 cups white stock, 2 heads lettuce,
+2 tablespoons cooked rice, ½ cup cream, ¼ tablespoon onion, finely
+chopped, 1 tablespoon Crisco, yolk 1 egg, nutmeg, salt and pepper to
+taste. Remove outer leaves from lettuce and shred it. Cook onion 5
+minutes in Crisco, add lettuce, rice, and stock. Add cream, yolk egg
+slightly beaten, nutmeg, salt, and pepper to taste.</p>
+
+
+<p class="p1 p-left"><b>January 22</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Filleted Anchovies with Lemon</i></li>
+  <li><i>Celery</i></li>
+  <li><i>Ripe Olives</i></li>
+  <li><i>Salted Pistachio Nuts</i></li>
+  <li><i>Consomme, a la Royale</i></li>
+  <li>*<i>Halibut Turbans</i></li>
+  <li><i>Roast Goose, Apple Jelly</i></li>
+  <li><i>Potato Puff</i></li>
+  <li><i>Mashed Turnip</i></li>
+  <li><i>Endive and Roquefort Cheese Salad</i></li>
+  <li><i>Coupe St. Jacques</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Halibut Turbans</i>—Have 4 slices halibut cut ½ an inch thick;
+remove skin and bone, thus securing 16 fillets. Dip in melted Crisco;
+squeeze over juice of 1 lemon, little onion juice and sprinkle with
+salt and pepper. Commencing with the widest end, roll each fillet into
+a “turban” and fasten by running through each Criscoed wooden skewer.
+Bake 20 minutes, basting with hot stock, or Crisco melted in hot water.
+Arrange crown shape on serving dish. Fill the center with boiled
+potato-balls, dressed with salt, Crisco, and chopped parsley. Serve
+with Hollandaise sauce.</p>
+
+
+<p class="p1 p-left"><b>January 23</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Barley Soup</i></li>
+  <li><i>Corned Beef</i></li>
+  <li>*<i>Ladies’ Cabbage</i></li>
+  <li><i>Fried Celery</i></li>
+  <li><i>Beet Salad</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Crackers</i></li>
+  <li><i>Arrowroot Pudding with Stewed Fruit</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Ladies’ Cabbage</i>—Cut small, hard head cabbage into halves;
+remove core and harder portions, chop remaining part quite fine.
+Throw this into kettle of boiling salted water, boil uncovered for
+30 minutes; drain in colander. Put cabbage back in saucepan, add 2
+tablespoons Crisco, 1 tablespoon flour; dust flour over cabbage; stir
+carefully with wooden spoon, and add ½ pint of milk, ½ teaspoon of<span class="pagenum" id="Page_155">[155]</span>
+salt and 1 saltspoon of white pepper. Stand this on back part of stove
+to simmer 10 minutes; send to table.</p>
+
+
+<p class="p1 p-left"><b>January 24</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Blue Points</i></li>
+  <li><i>Brown Bread Sandwiches</i></li>
+  <li><i>Broiled Squabs</i></li>
+  <li><i>Potato Croquettes</i></li>
+  <li>*<i>Cauliflower au Gratin</i></li>
+  <li><i>Asparagus Salad</i></li>
+  <li><i>Cheese Fingers</i></li>
+  <li><i>Spanish Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cauliflower au Gratin</i>—Boil 1 large cauliflower, drain it,
+and break sprigs apart. Arrange in layers in Criscoed baking dish,
+sprinkling each layer with cheese, seasoning it with pepper and salt,
+and little melted Crisco. When dish is filled pour on 1 cup white
+sauce, sprinkle top with crumbs and cheese, and let bake 15 minutes to
+brown.</p>
+
+
+<p class="p1 p-left"><b>January 25</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Sardines on Toast, Caper Sauce</i></li>
+  <li>*<i>Risotto</i></li>
+  <li><i>Peas</i></li>
+  <li><i>Fried Canned Tomatoes</i></li>
+  <li><i>Lettuce and Hard-Cooked Eggs</i></li>
+  <li><i>Jellied Prunes</i></li>
+  <li><i>Whipped Cream</i></li>
+  <li><i>Gold Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Risotto</i>—½ pound rice, 1 small onion, 4 tablespoons Crisco,
+¼ cup grated Parmesan cheese, ½ pint tomato sauce, about 1 pint good
+stock, salt, pepper, nutmeg, and ½ teaspoon saffron.</p>
+
+<p>Wash rice in several courses of water, drain and dry. Peel and chop
+onion. Melt Crisco in stewpan; when hot add onion, fry over gentle fire
+until light fawn color, then add rice; shake pan over fire for a few
+minutes, so as to fry rice a little. Next add seasoning, salt, pepper,
+nutmeg, and saffron; moisten with little stock, and add more as rice
+begins to swell. When stock is used up, gradually add sauce. When rice
+is tender mix in grated cheese. It is then ready to serve. In preparing
+this dish remember that rice should be well done, and should be neither
+too dry nor too moist.</p>
+
+
+<p class="p1 p-left"><b>January 26</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Onion Soup</i></li>
+  <li><i>Roast Chicken, Chestnut Stuffing, Giblet Sauce</i></li>
+  <li><i>Cranberries</i></li>
+  <li><i>Celery au Jus</i></li>
+  <li><i>Baked Macaroni with Cheese</i></li>
+  <li>*<i>Grapefruit Salad</i></li>
+  <li><i>Burnt Almond Ice Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Grapefruit Salad</i>—Take out inside of grapefruit, and cut
+edge of shell into points; slice meat of fruit with 2 oranges, 1 cup
+pineapple, 1 cup cherries, ½ cup chopped nut meats, 1 diced apple, the
+juice of 1 lemon, and 3 tablespoons powdered sugar; fill shell, and
+serve with following dressing:</p>
+
+<p>Beat yolks 2 eggs until creamy, then add to them ½ teaspoon dry mustard
+and same quantity salt. Next beat in slowly 4 tablespoons melted Crisco
+and 6 tablespoons hot vinegar. Cook in double boiler until it thickens.
+When cold, and just before serving, 1 cup of cream, sweet or sour, may
+be folded in.</p>
+
+
+<p class="p1 p-left"><b>January 27</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Shrimp Cocktail</i></li>
+  <li>*<i>Salmon Croquettes, Tomato Sauce</i></li>
+  <li><i>French Peas</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Pickled Mangoes</i></li>
+  <li><i>Cottage Pudding, Maple Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Salmon Croquettes</i>—1 pound can salmon, ½ teaspoon salt, red
+pepper to taste, ¼ cup crackercrumbs, ½ teaspoon grated onion, 1 well
+beaten egg, 1 tablespoon Crisco, and 1 tablespoon chopped parsley.</p>
+
+<p>From 1 can salmon, opened neatly, take fish and chop it fine; add salt
+and pepper, Crisco, parsley and crackercrumbs; moisten it with the egg
+and mix well, turn out upon dish; then roll into cones, dip these in
+beaten egg seasoned with salt and pepper, roll in breadcrumbs. Fry in
+deep Crisco until delicate brown, drain them a moment, arrange neatly
+on hot dish and serve with tomato<span class="pagenum" id="Page_156">[156]</span> sauce. The Crisco should be heated
+until crumb of bread becomes golden brown in 40 seconds.</p>
+
+
+<p class="p1 p-left"><b>January 28</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Croutes, a la Marie</i></li>
+  <li><i>Oyster Balls, Horseradish Sauce</i></li>
+  <li><i>Potato Souffle</i></li>
+  <li><i>Baked Cucumbers</i></li>
+  <li><i>Nut and Celery Salad</i></li>
+  <li><i>Chocolate Bavarian Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Croutes, a la Marie</i>—Pass 1 small tureen foie gras through fine
+wire sieve. Put in basin, add 1 teaspoon Crisco, pepper and salt to
+taste, and then stir in gently ½ a gill cream. Pipe with a star tube on
+to round croute of short crust; garnish with pimientoes cut in strips
+and whipped cream.</p>
+
+
+<p class="p1 p-left"><b>January 29</b></p>
+
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Lobster Canapes</i></li>
+  <li><i>Cream of Oyster Soup</i></li>
+  <li><i>Crackers</i></li>
+  <li><i>Olives</i></li>
+  <li><i>Celery</i></li>
+  <li><i>Planked Shad, Roe Sauce</i></li>
+  <li><i>Duchess Potatoes</i></li>
+  <li><i>Cucumbers, French Dressing</i></li>
+  <li>*<i>Cabinet Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cabinet Pudding</i>—8 stale lady fingers, 12 macaroons, 3
+tablespoons cherries, currants, and citron peel chopped fine, 1
+tablespoon sugar, 3 eggs, 1 pint milk, 2 teaspoons Crisco, and vanilla
+extract.</p>
+
+<p>Decorate bottom of mold with some fruit, lay row macaroons round edge
+of bottom. Cut ladyfingers into pieces, mix with fruit and loosely
+fill mold. Beat eggs with little cold milk, and 2 teaspoons Crisco,
+scald remainder of milk, and pour on to eggs, beating at the same time.
+Sweeten and flavor to taste. Gently pour this into mold. Cover with
+Criscoed paper and place in steamer to cook until set. This will take ¾
+of an hour. Let pudding stand 1 minute or 2 before turning out. Serve
+with custard sauce.</p>
+
+
+<p class="p1 p-left"><b>January 30</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Croutes, a la Rosamonde</i></li>
+  <li><i>Roast Tenderloin of Pork</i></li>
+  <li><i>Sweet Potatoes, Southern Style</i></li>
+  <li><i>Spinach, a la Creme</i></li>
+  <li><i>Parmesan Cheese</i></li>
+  <li><i>Apple Salad</i></li>
+  <li><i>Cranberry Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Croutes, a la Rosamonde</i>—Take some small round tomatoes, and
+cut in slices ¼ inch thick. Lay in dish and sprinkle with melted
+Crisco, vinegar, pepper and salt. Then make some round croutes of short
+paste little larger than tomato; place 1 slice tomato on each, 1 rolled
+fillet anchovy on top, and garnish with 1 hard-cooked egg yolk and
+small piece white endive.</p>
+
+
+<p class="p1 p-left"><b>January 31</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Spinach Soup</i></li>
+  <li>*<i>Irish Stew</i></li>
+  <li><i>Baked Macaroni</i></li>
+  <li><i>Onion and Lettuce Salad</i></li>
+  <li><i>Cheese Puffs</i></li>
+  <li><i>Golden Parfait</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Irish Stew</i>—1 pound middle neck mutton, 2 pounds potatoes,
+4 onions, 1 tablespoon Crisco, bunch of herbs, pepper and salt, 1
+tablespoon flour. 1 teaspoon chopped parsley, and cold water.</p>
+
+<p>Put Crisco into saucepan with mutton which should be cut into small
+pieces. Peel and quarter onions, and put them in saucepan, add herbs
+and barely cover with cold water. Peel potatoes, choose small ones and
+do not cut them up, and lay over meat, sprinkle little salt and pepper
+on potatoes and bring to boil. Then add flour and stand saucepan where
+it will stew gently 2 hours. Take out herbs, season to taste with salt
+and pepper. Dish up meat in circle on flat dish, put potatoes and
+onions in center, leaving 1 potato in saucepan, to mash and thicken
+the gravy a little, pour gravy over stew, and sprinkle with parsley.
+Inferior cuts of mutton can be used advantageously for this dish,<span class="pagenum" id="Page_157">[157]</span>
+such as scrag-end or breast of mutton; the bones and gristle with long
+stewing give a nice flavor to the dish.</p>
+
+
+<p class="p1 p-left"><b>February 1</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Braised Loin of Mutton with Mushrooms</i></li>
+  <li><i>Boiled Potatoes</i></li>
+  <li><i>Spinach Garnished with Hard-Cooked Eggs</i></li>
+  <li><i>Spiced Currants</i></li>
+  <li><i>Carrot Salad</i></li>
+  <li><i>Coffee Jelly</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Braised Loin of Mutton with Mushrooms</i>—3 pounds loin mutton,
+1 stalk celery, ½ teaspoon whole peppers, 1 bunch of sweet herbs, 2
+tablespoons Crisco, pepper, salt, red pepper, 1 turnip, 1 carrot, 2 or
+3 cloves, sprig of parsley, and 2 tablespoons flour.</p>
+
+<p>Remove bone from mutton, thoroughly rub it with salt, pepper, and red
+pepper; roll up and tie into roll; cut up celery, onion, carrot, and
+turnip, and lay them at bottom of stewpan with sweet herbs and parsley;
+lay mutton on top of these, and pour round enough water to 3 parts
+cover it, simmer slowly 1½ to 2 hours; lift mutton into dripping tin
+with few tablespoons gravy; set in brisk oven until brown; strain gravy
+and skim off fat, put Crisco into saucepan, and when brown, add flour,
+and brown also; then add gravy gradually, little pepper and salt, and
+1 dozen button mushrooms, skinned; boil 8 minutes; dish mutton with
+mushrooms round, and gravy strained over.</p>
+
+
+<p class="p1 p-left"><b>February 2</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Artichoke Soup</i></li>
+  <li><i>Fried Fillets of Fish, Sauce Tartare</i></li>
+  <li><i>Riced Potatoes</i></li>
+  <li><i>Onions Stuffed with Nuts</i></li>
+  <li><i>Egg Salad</i></li>
+  <li><i>Toasted Cheese</i></li>
+  <li><i>Russian Charlotte</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Artichoke Soup</i>—2 pints white stock or water, 1 pint milk, 2
+pounds Jerusalem artichokes, 2 onions, 1 bay leaf, 1 strip celery, 2
+tablespoons Crisco, pepper and salt to taste.</p>
+
+<p>Wash artichokes, put 1 tablespoon vinegar into basin of water and keep
+artichokes in it as much as possible while paring them, to preserve
+their whiteness. Cut onions, bay leaf, celery, and artichokes into
+slices, melt Crisco in stewpan, fry vegetables 10 or 15 minutes without
+browning; then pour in stock and boil until tender. Rub through fine
+sieve, return to saucepan, add milk and seasoning, bring to boil and
+serve.</p>
+
+<p>When a thicker soup is desired 1 dessertspoon of cornstarch, flour, or
+a mashed potato should be blended with little milk or stock, and added
+to soup a few minutes before serving.</p>
+
+
+<p class="p1 p-left"><b>February 3</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Consomme du Barry</i></li>
+  <li><i>Roast Ribs of Beef</i></li>
+  <li>*<i>Franconia Potatoes</i></li>
+  <li><i>Corn Cakes</i></li>
+  <li><i>Mashed Turnips</i></li>
+  <li><i>Radish Salad</i></li>
+  <li><i>Marshmallow Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Franconia Potatoes</i>—Pare 10 medium-sized potatoes; parboil five
+minutes. Place on grate under roast ribs of beef. Baste with melted
+Crisco, and bake from 20 to 30 minutes, turning often.</p>
+
+
+<p class="p1 p-left"><b>February 4</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Steamed Oysters</i></li>
+  <li><i>Lambs’ Tongues, Tremont Style</i></li>
+  <li><i>Browned Potatoes</i></li>
+  <li>*<i>Anchovy Fritters</i></li>
+  <li><i>Romaine Salad</i></li>
+  <li><i>Madeira Jelly</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Anchovy Fritters</i>—Pound yolks 2 hard-cooked eggs with ½ dozen
+bottled anchovies, 1 teaspoon capers 4 tablespoons Crisco and 4
+tablespoons grated Parmesan cheese. Rub all through fine wire sieve and
+add yolk 1 raw egg and 1 tablespoon breadcrumbs. Season with pepper and
+with salt if it is needed.</p>
+
+<p>Form paste into small balls, roll first in breadcrumbs, then in egg
+and again in crumbs, and drop into hot Crisco. Serve on napkin with
+grated Parmesan<span class="pagenum" id="Page_158">[158]</span> cheese. The recipe as here given may be doubled, and
+“redoubled” as many times as it is thought the demand for fritters will
+warrant.</p>
+
+
+<p class="p1 p-left"><b>February 5</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Broiled Smelts</i></li>
+  <li><i>Chicken, a la Florentine</i></li>
+  <li><i>Brussels Sprouts with Cheese</i></li>
+  <li><i>Spanish Salad</i></li>
+  <li><i>Cheese Loaf</i></li>
+  <li>*<i>Date Souffle</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Date Souffle</i>—Stone and chop ½ pound dates and cook them in
+½ cup boiling water, mashing until smooth. Add 1 tablespoon melted
+Crisco, stiffly beaten whites 5 eggs, ¼ cup sugar, 1 tablespoon lemon
+juice, and salt to taste. Pour into Criscoed souffle mold and bake
+until brown, or 25 minutes. Serve cold with boiled custard or whipped
+cream.</p>
+
+
+<p class="p1 p-left"><b>February 6</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Rose and White Radishes with Butter</i></li>
+  <li><i>Cream of Mutton Soup</i></li>
+  <li><i>Baked Bluefish, Breslin Style</i></li>
+  <li>*<i>Planked Chicken</i></li>
+  <li><i>Jerusalem Artichokes Saute</i></li>
+  <li><i>Apple and Cress Salad</i></li>
+  <li><i>Snow Pudding with Chocolate Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Planked Chicken</i>—Cream together ¼ cup Crisco, 1 teaspoon minced
+onion, ¼ tablespoon each of minced red pepper, green pepper, and
+parsley, ½ clove minced garlic, and 1 teaspoon lemon juice.</p>
+
+<p>Split 1 young chicken as for broiling, place in pan, sprinkle with
+salt and pepper, dot over with Crisco, and bake until nearly done in a
+quick oven. Then Crisco plank, arrange upon it border made from 2 cups
+of hot mashed potatoes to which have been added seasoning and beaten
+yolks of 3 eggs. This is put on with a pastry tube and may be made as
+fanciful as desired, with rosettes and pyramids. Brush over with beaten
+egg diluted slightly with water, and place chicken in center. Peel and
+saute 8 large mushroom caps, place on chicken (which has been spread
+with prepared butter), place in very hot oven to brown potatoes and
+finish cooking chicken. Serve on plank at once.</p>
+
+
+<p class="p1 p-left"><b>February 7</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Crab Canapes</i></li>
+  <li><i>St. Germain Soup</i></li>
+  <li>*<i>Braised Fillet of Beef</i></li>
+  <li><i>French Bean Salad</i></li>
+  <li><i>Bar-Le-Duc Cream</i></li>
+  <li><i>Fruits</i></li>
+  <li><i>Nuts</i></li>
+  <li><i>Biscuits</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Braised Fillet of Beef</i>—Tie up fillet of beef neatly with
+string and put in stewpan, bottom of which has been well Criscoed and
+lined with thin slices fat bacon and 2 sliced onions. Cook for 20
+minutes, then barely cover with stock, add 1 wineglass of sherry, and
+bring to a boil; then add 1 small onion stuck with cloves, 1 small
+turnip, 1 carrot, 1 bouquet of herbs, 1 tablespoon Crisco, salt and
+pepper to taste.</p>
+
+<p>Let meat simmer gently in this for 1½ to 2 hours. For garnish, take
+equal quantities of French peas and string beans, artichoke bottoms,
+new carrots and turnips. Cut latter in uniform shapes with fancy
+vegetable cutter, and cook them separate in consomme. Strain off about
+¾ pint of stock from fillet of beef, and pour on brown roux, made with
+2 tablespoons each of flour and Crisco; stir until it boils, add small
+piece of glaze and reduce a little over quick fire. Add dash of kitchen
+bouquet, salt, and pepper. Dish up fillet of beef, glaze it with some
+of sauce, and arrange vegetables around it in little heaps, each kind
+separate. Serve remainder of sauce in a boat.</p>
+
+
+<p class="p1 p-left"><b>February 8</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Faubonne Soup</i></li>
+  <li><i>Baked Fish</i></li>
+  <li><i>Grenadins of Veal</i></li>
+  <li><i>Roast Pigeons</i></li>
+  <li><i>Endive Salad</i></li>
+  <li>*<i>Fruit Snowballs</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Fruit Snowballs</i>—Cream ¼ cup Crisco with ½ cup sugar, add ¼<span class="pagenum" id="Page_159">[159]</span>
+cup milk, 1 cup flour, 1 teaspoon baking powder, and 3 stiffly beaten
+egg whites. Mix and divide into small Criscoed molds, cover with
+Criscoed papers, and steam 35 minutes. Turn out, sprinkle with powdered
+sugar, garnish with candied cherries and pineapple and serve with
+custard sauce made with egg yolks.</p>
+
+
+<p class="p1 p-left"><b>February 9</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Petite Marmite</i></li>
+  <li>*<i>Goulash of Veal</i></li>
+  <li><i>Cauliflower, Cream Sauce</i></li>
+  <li><i>Braised Endive</i></li>
+  <li><i>Orange Salad</i></li>
+  <li><i>Mousseline Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Goulash of Veal</i>—1½ pounds lean veal, 1 pound partly cooked
+new potatoes, 4 tablespoons Crisco, ½ small onion, ½ pint cream,
+paprika, pepper, and salt. Free meat from skin and sinews and cut it
+into dice. Cut potatoes into cubes. Melt Crisco in saucepan, add meat
+and fry lightly for several minutes, add onion, finely chopped, stir
+over fire for about 5 minutes, season with salt and pepper to taste
+and add potatoes. Pour off superfluous fat, mix carefully and moisten
+with cream and 1 tablespoon rich white stock, season with a sufficiency
+of paprika pepper to give sauce a pink tint, and cook gently for 20
+minutes. It is best to cook the Goulash at latter stage in a fireproof
+earthenware stewpan, in which it should be sent to table. Great care
+must be taken so as not to break potatoes while cooking. Serve very hot.</p>
+
+
+<p class="p1 p-left"><b>February 10</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Broiled Beefsteak</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Creamed Onions</i></li>
+  <li>*<i>Waldorf Salad</i></li>
+  <li><i>Jellied Figs</i></li>
+  <li><i>Nut Cookies</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Waldorf Salad</i>—1 quart chopped apples, 2 cups diced celery, 1½
+cups blanched and shredded almonds, and ⅔ cup rolled pecan nut meats.</p>
+
+<p>Dress with following dressing, adding little more sugar and lemon
+juice to taste, just before serving. Mix 1 tablespoon melted Crisco,
+1 teaspoon each mustard and white sugar, ½ teaspoon salt and ¼
+teaspoon pepper. Add 2 well beaten egg yolks and then beat in slowly 4
+tablespoons lemon juice. Cook in double boiler till it thickens. Then
+add whites 2 eggs beaten stiff. Keep on ice till wanted. Stir in 1 cup
+whipped cream just before serving. This is very good made with 5 egg
+yolks and ½ cup thin cream if whipping cream is unobtainable.</p>
+
+
+<p class="p1 p-left"><b>February 11</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream Soup</i></li>
+  <li><i>Flounder au Gratin</i></li>
+  <li><i>Veal Cutlets, Brown Gravy</i></li>
+  <li><i>Creamed Potatoes</i></li>
+  <li><i>Cauliflower Polonaise</i></li>
+  <li><i>Radish Salad</i></li>
+  <li>*<i>Friar’s Omelet</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Friar’s Omelet</i>—Peel and core 1 pound cooking apples, and boil
+to pulp with little water and sugar. When nearly cold add 1 tablespoon
+Crisco and 1 or 2 well beaten eggs.</p>
+
+<p>Crisco a pudding dish and coat thickly with breadcrumbs. Pour in
+mixture and cover thickly with more breadcrumbs. Cook in oven for ¾ of
+an hour. A little lemon peel can be added if liked.</p>
+
+
+<p class="p1 p-left"><b>February 12</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Gravy Soup</i></li>
+  <li><i>Fish Souffle</i></li>
+  <li><i>Beef Olives</i></li>
+  <li><i>Braised Turnips</i></li>
+  <li><i>Carrots</i></li>
+  <li><i>Potato Puff</i></li>
+  <li><i>Apple and Grapefruit Salad</i></li>
+  <li>*<i>Coburg Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Coburg Pudding</i>—3 cups milk, ½ cup rice, 1 cup boiling water,
+1 egg, 4 tablespoons sugar, 1 teaspoon powdered cinnamon, 1 tablespoon
+Crisco, and ½ teaspoon salt.</p>
+
+<p><span class="pagenum" id="Page_160">[160]</span></p>
+
+<p>Well wash rice, sprinkle it into boiling water and cook gently until
+all water is absorbed. Heat milk, in double saucepan if possible,
+add half-cooked rice and boil gently until it is perfectly soft and
+of thick creamy consistency. Should it become too thick before it is
+really soft, add more milk. Beat egg, until very light, add half sugar
+to it. When rice is cooked, whisk egg in at once, a little at a time.
+Then add salt and piece of Crisco size of walnut. Turn mixture into
+dish in which it is to be served. Mix rest of sugar with cinnamon.
+Sprinkle this evenly over top of rice. Put rest of Crisco in small
+pieces over top of pudding just before it is required. Place pudding in
+front of fire, or in oven for second or two, when Crisco, etc., will
+form a delicious sauce over surface of pudding.</p>
+
+
+<p class="p1 p-left"><b>February 13</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Bombay Toast</i></li>
+  <li><i>Boiled Halibut, Lobster Sauce</i></li>
+  <li><i>Roast Capon</i></li>
+  <li><i>Beet and Potato Salad</i></li>
+  <li><i>Cheese Ramekins</i></li>
+  <li><i>Peach Border</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Bombay Toast</i>—Fry the required number of croutes in Crisco.
+When cold spread with paste of pounded chicken and cream. Chop some
+capers, and lay in a thick line across the chicken paste. On one-half
+put grated yolk of hard-cooked egg, on the other half put grated white
+of hard-cooked egg, and serve.</p>
+
+
+<p class="p1 p-left"><b>February 14</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cupid Canapes</i></li>
+  <li><i>Clam Bouillon</i></li>
+  <li><i>Fillets of Fish</i></li>
+  <li>*<i>Supreme of Chicken</i></li>
+  <li><i>Martinique Potatoes</i></li>
+  <li><i>Spinach</i></li>
+  <li><i>Kumquat and Celery Salad</i></li>
+  <li><i>Tutti Frutti Ice Cream</i></li>
+  <li><i>Mints</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Supreme of Chicken</i>—Remove breast meat from 2 young chickens
+and trim into shape. Sprinkle with salt and pepper, dip in cream, roll
+in flour and saute in Crisco until delicately browned. Place in small
+pan, dot over with Crisco, and bake until tender.</p>
+
+<p>Remove to cutlet-shaped pieces of hot boiled ham (cut very thin),
+garnish top of each with 3 short stalks of asparagus, seasoned with
+Crisco, and pour around following sauce: Melt 3½ tablespoons Crisco,
+add 3½ tablespoons flour, and stir until well blended; then pour on
+gradually while stirring constantly 1 cup chicken stock and ½ cup
+cream. Bring to boiling point, season with salt and paprika, and add
+yolk of 1 egg.</p>
+
+
+<p class="p1 p-left"><b>February 15</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Swedish Soup</i></li>
+  <li><i>Poached Eggs on Top</i></li>
+  <li><i>Stuffed Breast of Veal</i></li>
+  <li><i>Stewed Tomatoes</i></li>
+  <li><i>Fried Carrots</i></li>
+  <li>*<i>Apple Tartlets</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Apple Tartlets</i>—Line some tartlet tins with Crisco pastry. Fill
+with stewed apples to which a little melted Crisco and grated nutmeg
+have been added. Cover with a meringue and brown in the oven for a few
+minutes.</p>
+
+
+<p class="p1 p-left"><b>February 16</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Consomme Colbert</i></li>
+  <li><i>Braised Mutton Cutlets with Kidneys</i></li>
+  <li><i>Stuffed Potatoes</i></li>
+  <li>*<i>Salsify Fritters</i></li>
+  <li><i>Spinach Salad</i></li>
+  <li><i>Cheese Balls</i></li>
+  <li><i>Meringues, a la Chantilly</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Salsify Fritters</i>—3 heads salsify, lemon juice, salt, 2
+tablespoons milk, 1 tablespoon melted Crisco, fried parsley, 4
+tablespoons flour, and 2 eggs. Wash, scrape, and soak the salsify in
+cold water seasoned with salt and lemon juice to taste. Boil in salted,
+acidulated water until tender. Take it up when done, drain, and cut the
+salsify into pieces all the same size. Sieve the flour into a basin,
+work in the yolks of the eggs, the milk, and the melted Crisco. Beat to
+a smooth batter, season with salt and pepper to taste. When ready<span class="pagenum" id="Page_161">[161]</span> to
+fry, beat up the whites of eggs very stiffly and stir them lightly into
+batter. Drop the salsify into the batter, then into hot Crisco and fry
+to a golden brown color. Take up, drain, and serve garnished with fried
+parsley.</p>
+
+
+<p class="p1 p-left"><b>February 17</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Strained Gumbo</i></li>
+  <li><i>Oyster Souffle</i></li>
+  <li>*<i>Calf’s Head, Vinaigrette</i></li>
+  <li><i>Baked Eggplant</i></li>
+  <li><i>String Beans</i></li>
+  <li><i>Russian Salad</i></li>
+  <li><i>Ambrosia</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Calf’s Head, Vinaigrette</i>—Clean and scald ½ a calf’s head.
+Cover with water and boil ½ an hour, then plunge into cold water. When
+cool, remove meat and cut in small squares. Make a roux of 1 tablespoon
+Crisco and 2 tablespoons flour cooked thoroughly; add 4 cloves, 3
+whole peppers, small onion, carrot, 2 bay leaves, dash of thyme, and
+2 tablespoons strong vinegar. Add the meat. Simmer 2 hours; remove
+into deep dish and cover with vinaigrette sauce, which is made with
+½ teaspoon salt, ¼ teaspoon paprika, dash white pepper mixed with 3
+tablespoons tarragon or plain vinegar. Add 6 tablespoons olive oil, 1
+tablespoon gherkins, and 1 teaspoon each chives and parsley all chopped
+very fine, and 1 tablespoon minced green pepper. Blend well before
+pouring over meat. This may be served either hot or cold. Garnish with
+cucumber pickles cut into fan shapes.</p>
+
+
+<p class="p1 p-left"><b>February 18</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Cheese Canapes</i></li>
+  <li><i>Lamb Chops</i></li>
+  <li><i>French Peas</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Artichoke Salad</i></li>
+  <li><i>Russian Charlotte</i></li>
+  <li><i>Preserved Ginger</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cheese Canapes</i>—8 croutes bread, ¼ pound cheese, 2 tablespoons
+Crisco, salt and red pepper to taste, 1 teaspoon mustard, and 1
+dessertspoon sherry.</p>
+
+<p>Cut the croutes of bread out of slices of stale bread with a round
+cutter 2 inches across. Fry the bread a golden color in hot Crisco.
+Cut up cheese; put it into a mortar with Crisco, and pound until it
+becomes a smooth paste; then season with salt and red pepper to taste.
+Add the mustard and sherry. When all ingredients are thoroughly mixed,
+put it on the croutes of bread; place them in oven until hot through,
+then serve at once.</p>
+
+
+<p class="p1 p-left"><b>February 19</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Mulligatawney Soup</i></li>
+  <li><i>Roast Pork, Frozen Apple Sauce</i></li>
+  <li><i>Potatoes</i></li>
+  <li><i>Creamed Onions</i></li>
+  <li><i>Indian Salad</i></li>
+  <li><i>Toasted Biscuits</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Mocha Souffle</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Mulligatawney Soup</i>—Saute in 1 tablespoon melted Crisco, 1
+minced onion, 1 tablespoon minced cooked ham, 3 cloves, ½ carrot, and
+1 stick celery, minced fine, ½ cup cooked chicken cut in dice, and 3
+pints of chicken stock. Cook fifteen minutes, add ½ a green apple,
+diced, ½ cup stewed or canned tomatoes, 1 teaspoon tomato catsup, 1
+teaspoon curry powder, 2 tablespoons boiled rice, 1 teaspoon salt, and
+2 drops Tabasco sauce. Simmer ½ hour and serve with or without thin
+slices of lemon cut in quarters.</p>
+
+
+<p class="p1 p-left"><b>February 20</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Onion Cocktail</i></li>
+  <li><i>Halibut, a la Martin</i></li>
+  <li><i>Roast Mutton, Currant Mint Sauce</i></li>
+  <li><i>Okra and Tomatoes</i></li>
+  <li><i>Cucumber Jelly Salad</i></li>
+  <li><i>Spanish Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Onion Cocktail</i>—2 cups diced apples, 1 cup diced onions, 1 cup
+seeded raisins. Fill cocktail glasses with onions, apples, raisins,
+pour over a sour dressing made as follows: ¼ cup each of vinegar
+and water, 1 tablespoon Crisco, salt and red pepper to taste, and 2
+teaspoons sugar. Place in small saucepan over fire until Crisco melts,
+then stir in well beaten yolks of 2 eggs, stirring constantly until
+thick. Place in ice box to cool before using.</p>
+
+<p><span class="pagenum" id="Page_162">[162]</span></p>
+
+
+<p class="p1 p-left"><b>February 21</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Boiled Halibut, Anchovy Butter</i></li>
+  <li><i>Pigeons, a la Chasseur</i></li>
+  <li><i>Griddled White Potatoes</i></li>
+  <li>*<i>Stewed Lettuce</i></li>
+  <li><i>Oyster Salad</i></li>
+  <li><i>Cheese Relish</i></li>
+  <li><i>Pineapple Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+<p>*<i>Stewed Lettuce</i>—Wash the desired number of heads of lettuce,
+cutting off the stalks at the roots, and put into a saucepan with 1
+onion sliced, 1 tablespoon Crisco, 1 tablespoon chopped parsley, and
+salt and pepper to taste, with a very little water, to cook slowly for
+2 hours. By this time the water should have pretty well cooked away,
+leaving the lettuce fairly dry. Remove from it the onion and parsley,
+put into a dish, dress well with melted butter and send to table hot.</p>
+
+
+<p class="p1 p-left"><b>February 22</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cherry Cocktail</i></li>
+  <li><i>Olives</i></li>
+  <li><i>Salted Nuts</i></li>
+  <li><i>Oyster Soup</i></li>
+  <li><i>Fried Chicken, Cream Gravy</i></li>
+  <li><i>Peas</i></li>
+  <li><i>Sweet Potatoes</i></li>
+  <li><i>White Grape Salad</i></li>
+  <li><i>Beaten Biscuits</i></li>
+  <li>*<i>Washington Pie</i></li>
+  <li><i>Martha Washington Fruit Cake</i></li>
+  <li><i>Fruit Punch</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Washington Pie</i>—¾ cup sugar, 1 tablespoon Crisco; beat together
+thoroughly; add ½ cup sweet milk, 2 cups flour, 2 beaten eggs, 2
+teaspoons baking powder, 1 teaspoon lemon; make into 3 cakes and put
+jelly or custard between.</p>
+
+
+<p class="p1 p-left"><b>February 23</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Red Cabbage Soup</i></li>
+  <li>*<i>Broiled Kidneys with Green Peppers</i></li>
+  <li><i>French Peas</i></li>
+  <li><i>Fried Bananas</i></li>
+  <li><i>Grapefruit and White Grape Salad</i></li>
+  <li><i>Cheese Balls</i></li>
+  <li><i>Russian Jelly</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Broiled Kidneys with Green Peppers</i>—Split some fine beef
+kidneys, remove the outer skin and sinews, and wipe well. Sprinkle the
+kidneys with pepper and salt, and let stand for an hour or more. Dip
+them then, into melted Crisco and broil over a clear fire. Meanwhile,
+chop 2 green peppers, freed from their seeds, and fry with ½ a teaspoon
+chopped onion and 1 tablespoon chopped parsley in Crisco till the
+pepper is quite done, having no more moisture, or Crisco that is in the
+pan, than is necessary to cook the green peppers. Dish the kidneys and
+surround with the sauce of green peppers.</p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p1 p-left"><b>February 24</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Celery Soup</i></li>
+  <li>*<i>Mock Veal Roast</i></li>
+  <li><i>Stewed Turnips</i></li>
+  <li><i>Asparagus Salad</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Crackers</i></li>
+  <li><i>Apple Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Mock Veal Roast</i>—½ pint shelled roasted peanuts, ½ pint
+lentils, 2 tablespoons melted Crisco, ½ pint toasted breadcrumbs, milk,
+pepper and salt to taste.</p>
+
+<p>Soak the lentils over night; drain, bring them to a boil; throw away
+water; cover with fresh water and boil until tender; drain again;
+press them through a colander. Add nuts, chopped or ground, melted
+Crisco, breadcrumbs and seasoning, with sufficient milk to make it the
+consistency of mush. Pour into baking dish and bake in a moderate oven
+1 hour. Beans or peas may be substituted for lentils.</p>
+
+
+<p class="p1 p-left"><b>February 25</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Clam Broth with Whipped Cream</i></li>
+  <li><i>Boiled Fish</i></li>
+  <li><i>Dressed Cucumbers</i></li>
+  <li><i>Panned Chicken</i></li>
+  <li><i>Riced Potatoes</i></li>
+  <li>*<i>Stuffed Green Peppers</i></li>
+  <li><i>Celery and Lettuce Salad</i></li>
+  <li><i>Caramel Rice Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Stuffed Green Peppers</i>—6 large green peppers, 1 pint boiled
+rice, 1 tomato, 1 tablespoon Crisco, 1 medium-sized onion, and 1
+teaspoon salt. Cut the<span class="pagenum" id="Page_163">[163]</span> tops from peppers and remove seeds. Add to rice
+the onion and tomato, chopped and salt. Wash peppers, stuff them with
+boiled rice, put on tops and stand them in a baking pan. Cover bottom
+of baking pan with a little water; add to it the Crisco. Bake in a
+quick oven 20 minutes, basting 2 or 3 times.</p>
+
+
+<p class="p1 p-left"><b>February 26</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Beet Soup</i></li>
+  <li><i>Pork Tenderloins, Apple Sauce</i></li>
+  <li><i>Baked and Glazed Potatoes</i></li>
+  <li><i>Buttered Parsnips</i></li>
+  <li>*<i>Raisin Pudding, Liquid Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Raisin Pudding</i>—Wash and dry 1 pound Sultana raisins; Crisco
+a pudding dish; put in a layer of boiled rice, over it a layer of
+raisins, and continue until the dish is nearly full, having rice on
+top. Beat 2 eggs; add 2 teaspoons sugar, 1 pinch of salt, 3 tablespoons
+melted Crisco, and 2 cups sweet milk; pour it over pudding, and bake ½
+hour. Serve with liquid sauce.</p>
+
+
+<p class="p1 p-left"><b>February 27</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Sago Soup</i></li>
+  <li><i>Brown Stew of Mutton Chops</i></li>
+  <li><i>Stewed Turnips</i></li>
+  <li><i>Boiled Potatoes</i></li>
+  <li>*<i>Cabbage Salad</i></li>
+  <li><i>Lemon Sponge</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cabbage Salad</i>—Shave 2 cups shredded cabbage in thin strips or
+chop fine and mix with the following dressing: 2 tablespoons Crisco, ½
+cup hot vinegar, 1 teaspoon dry mustard, 1 tablespoon sugar, 1 teaspoon
+salt, ⅛ teaspoon pepper, ½ onion, cut fine, and ½ cup sweet or sour
+cream, milk or water. Dissolve the sugar in cream. Mix with rest of the
+ingredients. Mix while hot and serve with the salad slightly warmed.</p>
+
+
+<p class="p1 p-left"><b>February 28</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Consomme with Spaghetti</i></li>
+  <li>*<i>Chicken Souffle</i></li>
+  <li><i>Creamed Potatoes</i></li>
+  <li><i>Celery and Apple Salad</i></li>
+  <li><i>Stuffed Dates</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Chicken Souffle</i>—2 cups cold roast chicken, a ¼ cup cold boiled
+ham or tongue, 5 tablespoons Crisco, 2 tablespoons flour, ½ cup cream,
+¾ cup chicken broth, a ¼ cup chopped nut meats, salt and paprika to
+taste, and 4 eggs beaten separately.</p>
+
+<p>The chicken, ham or tongue should be chopped very fine before
+measuring. Melt 3 tablespoons Crisco in a frying pan; add the chopped
+meat and stir over fire until Crisco is absorbed. Make a sauce of 2
+tablespoons Crisco, the flour, broth and cream. Pound the meat in a
+mortar, adding meanwhile the sauce. Press the whole through a fine
+sieve; add the nut meats, seasonings and yolks of eggs. Mix thoroughly,
+and fold in the whites of eggs. Bake in a Criscoed dish till firm in
+the center. Serve with mushroom or tomato sauce. This may also be
+cooked in individual dishes. 25 minutes will be needed for cooking in
+a large dish, about 12 minutes in individual dishes. It is better to
+cook a souffle too long than too short a time always, provided that the
+temperature be kept about 208° F.</p>
+
+
+<p class="p1 p-left"><b>March 1</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Toad in the Hole</i></li>
+  <li><i>Pressed Beef with Aspic</i></li>
+  <li><i>Beet and Endive Salad</i></li>
+  <li><i>Compote of Fruit, Maids of Honor</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Toad in the Hole</i>—2 cups flour, ½ teaspoon salt, 1 pound link
+sausages, 2 eggs, 2 tablespoons melted Crisco, and 3 cups milk. Sift
+the flour and salt into a basin; beat up eggs well, and after mixing
+them with the milk and melted Crisco, pour gradually on flour, beating
+it well with a wooden spoon. When quite smooth, pour it into a well
+Criscoed fireproof dish; skin the sausages and lay them in the batter,
+and bake in a moderate oven for ¾ of an hour. Serve in small squares
+arranged neatly overlapping each other on a hot dish.</p>
+
+<p><span class="pagenum" id="Page_164">[164]</span></p>
+
+
+<p class="p1 p-left"><b>March 2</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Oxtail Soup</i></li>
+  <li><i>Trout, Black Butter Sauce</i></li>
+  <li><i>Stewed Steak and Oysters</i></li>
+  <li><i>Pear Salad</i></li>
+  <li><i>Cheese Eclairs</i></li>
+  <li><i>Sweet Omelet</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Oxtail Soup</i>—1 oxtail, 2 quarts second stock or water, 2
+onions, 2 carrots, 1 turnip, 2 strips celery, 4 tablespoons Crisco, a
+½ cup diced lean ham or bacon, a bouquet-garni, 12 whole peppers, 2
+cloves, salt, 1 glass sherry, and 1 tablespoon cornstarch.</p>
+
+<p>Cut the tail into small joints, put it into a stewpan, cover with
+cold water, boil up and strain. Dry the pieces of oxtail, roll them
+in flour, put them with ham and sliced vegetables and Crisco into the
+stewpan, and fry until brown. Then add stock, herbs, whole peppers,
+cloves, and salt, boil and skim well. Put on lid and cook very gently
+for about 4 hours. Strain, remove fat, return to stewpan, and when soup
+boils add sherry and cornstarch smoothly mixed together, stir and cook
+for a few minutes. Serve smaller pieces of tail in soup, remainder may
+be reheated in a good brown sauce, and used as an entree.</p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>March 3</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Grilled Mushrooms</i></li>
+  <li><i>Vegetable Soup</i></li>
+  <li><i>Cheese Omelet</i></li>
+  <li><i>Baked Beans</i></li>
+  <li><i>Iced Asparagus</i></li>
+  <li><i>Fruit in Jelly</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Grilled Mushrooms</i>—1 cup mushrooms, pepper and salt to taste,
+Crisco, and lemon juice. Carefully peel the mushrooms, cut off a
+portion of stalk, and season with salt. Broil them over a clear fire,
+turning them once, and arrange them on a very hot dish. Put a small
+piece of Crisco on each mushroom, season with pepper and salt to
+taste, and squeeze over them a few drops of lemon juice.</p>
+
+
+<p class="p1 p-left"><b>March 4</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Spanish Soup</i></li>
+  <li>*<i>Baked Stuffed Heart</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Fried Beets</i></li>
+  <li><i>Red Cabbage Salad</i></li>
+  <li><i>Orange Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Baked Stuffed Heart</i>—Take an ox heart and season it inside
+with salt and pepper, and fill it quite full of herb forcemeat; fasten
+it up with a needle and string, rub the heart over well with melted
+Crisco and fold it up in a well Criscoed paper; tie it up, put heart in
+a baking tin in the oven, keeping it well basted with melted Crisco,
+then remove the paper and dish upon a hot dish, and serve round it a
+good brown sauce or tomato sauce or brown caper sauce, and garnish with
+olive potatoes. This should be served while hot.</p>
+
+
+<p class="p1 p-left"><b>March 5</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Scotch Broth</i></li>
+  <li><i>Browned Veal Knuckle</i></li>
+  <li><i>Riced Potatoes</i></li>
+  <li><i>Buttered Parsnips</i></li>
+  <li><i>Olive and Lettuce Salad</i></li>
+  <li><i>Cheese Straws</i></li>
+  <li><i>Apricot Parfait</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Scotch Broth</i>—2 pounds neck mutton, 1 cup barley, 1 cup peas,
+1 carrot, 1 turnip, 1 teaspoon sugar, 3 onions or leeks, 1 tablespoon
+Crisco, 1 small cabbage, 1 tablespoon chopped parsley, 16 cups water or
+stock, salt and pepper to taste.</p>
+
+<p>Prepare vegetables and cut them into small pieces. Put water or stock
+into large earthenware pan, and when it boils, add meat and barley.
+Boil up, skimming frequently, add vegetables, and then simmer for 3
+hours. Now stir in one extra carrot grated, salt and pepper, sugar and
+Crisco. Simmer again for 30 minutes. Add parsley and broth is ready to
+serve.</p>
+
+<p><span class="pagenum" id="Page_165">[165]</span></p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>March 6</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Spinach Soup</i></li>
+  <li>*<i>Egg Cutlets, Cream Sauce</i></li>
+  <li><i>Potatoes</i></li>
+  <li><i>Brussels Sprouts</i></li>
+  <li><i>Tomatoes, French Dressing</i></li>
+  <li><i>Cheese Fingers</i></li>
+  <li><i>Sultana Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Egg Cutlets</i>—Put 2 tablespoons Crisco into a pan, when melted,
+add 2 tablespoons flour, 1 cup milk gradually, boil for 3 minutes,
+stirring all the time, then add 2 raw yolks of eggs, remove from the
+fire, add 2 tablespoons cooked chopped peppers, 6 chopped mushrooms,
+red pepper, white pepper, salt and nutmeg to taste and four chopped
+hard-cooked eggs. Turn on plate to cool. Shape into cutlets. Brush over
+with beaten egg, roll in fine breadcrumbs and fry in hot Crisco. Serve
+very hot with cream sauce.</p>
+
+
+<p class="p1 p-left"><b>March 7</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Tapioca Puree</i></li>
+  <li><i>Brazilian Stew</i></li>
+  <li><i>Beans</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>White Grape Salad</i></li>
+  <li><i>Wafers</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Ginger Ice Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Tapioca Puree</i>—1 quart white stock, or half stock and half
+milk, ¼ pint cream, 1 tablespoon melted Crisco, yolks of 3 eggs, 1
+tablespoon fine sago or crushed tapioca, salt and pepper to taste.</p>
+
+<p>The stock should be well flavored, otherwise it must be simmered with
+a little onion, carrot, celery, and herbs, and strained for use. Bring
+stock to boiling point, sprinkle in sago, or tapioca, and stir and cook
+until it becomes transparent; then let soup cool slightly. Mix yolks of
+eggs and the cream together, then the melted Crisco, and add to soup
+and stir till it thickens; it should have the consistency of single
+cream. When a thicker soup is desired, mix teaspoon flour or cornstarch
+with a little milk, and add it to soup at same time as sago or tapioca.
+Season to taste, and serve.</p>
+
+
+<p class="p1 p-left"><b>March 8</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Turnip Soup</i></li>
+  <li><i>Beef Stew with Dumplings</i></li>
+  <li><i>Parsnips</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Russian Salad</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Crackers</i></li>
+  <li>*<i>Bird’s Nest Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Bird’s Nest Pudding</i>—3 eggs, ¾ cup flour, 6 tablespoons Crisco,
+½ cup sugar, ½ cup blanc-mange, pinch baking powder, pistachio nuts or
+cocoanut, angelica and apricot jam.</p>
+
+<p>Break eggs into basin, add sugar to them, and beat over saucepan of hot
+water until mixture is consistency of thick cream. Melt Crisco; sieve
+flour and baking powder together. Stir Crisco and flour quickly and
+lightly into egg mixture, turn into well-Criscoed mold, and bake in a
+moderate oven for 15 to 20 minutes. Turn out when done, and let the
+cake get cold. Rub some apricot jam through a hair sieve, put a thin
+layer of this over the cake, roll it either in chopped pistachio nuts
+or desiccated cocoanut. Stand on a dish. Have ready some blanc-mange
+eggs, fill the center with these, and arrange round the base of the
+nest some pieces of angelica to represent twigs. It is now ready to
+serve. The blanc-mange eggs are made by either filling some egg-molds
+with blanc-mange, or by emptying out some eggs, and using the shells.
+The eggs must be emptied through as small a hole as possible. When set,
+the shells are broken away carefully.</p>
+
+
+<p class="p1 p-left"><b>March 9</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Veal and Ham Pie</i></li>
+  <li><i>Baked Sweet Potatoes</i></li>
+  <li><i>Fried Parsnips</i></li>
+  <li><i>Salad of Canned Asparagus Tips</i></li>
+  <li><i>Cheese Fritters</i></li>
+  <li><i>Caramel Pudding with Meringue</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Veal and Ham Pie</i>—1½ pounds veal, 2 hard-cooked eggs, few
+grains red pepper, dust of powdered mace, ½ teaspoon grated lemon rind,
+½ pound ham, 1 tablespoon flour, 1 teaspoon salt, 6 whole peppers,
+powdered sweet herbs, and pastry.</p>
+
+<p><span class="pagenum" id="Page_166">[166]</span></p>
+
+<p>Cut veal and ham into very thin pieces; mix on a plate, flour, salt,
+pepper, sweet herbs, lemon rind, red pepper, and mace, roll in this
+seasoning each piece of veal, and lay in a pie dish, alternately,
+layers of veal, ham, and egg, cut in slices; pile this in center of
+dish, add ½ cup water; line edge of dish, cover and decorate with
+Crisco Flake Pastry; when baked add a little very good seasoned stock,
+which should become a jelly when the pie is cold, or a little gelatine
+may be added; garnish with parsley if served cold.</p>
+
+
+<p class="p1 p-left"><b>March 10</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Cabbage Soup</i></li>
+  <li><i>Celery</i></li>
+  <li><i>Olives</i></li>
+  <li>*<i>Halibut, a la Poulette, White Sauce</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Macaroni, Italian Style</i></li>
+  <li><i>Chicory Salad</i></li>
+  <li><i>Cheese Crusts</i></li>
+  <li><i>Plum Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Halibut, a la Poulette</i>—Slice of halibut, weighing 2 pounds,
+¼ cup melted Crisco, 2 teaspoons lemon juice, few drops onion juice,
+pepper and salt to taste.</p>
+
+<p>Clean fish and cut into neat fillets. Add seasonings to melted Crisco,
+and put dish containing Crisco in saucepan of hot water to keep Crisco
+melted. Take up each fillet separately with a fork, dip in Crisco,
+roll and fasten with small wooden skewer. Put in shallow pan, dredge
+with flour, and bake 12 minutes in hot oven. Remove skewers, arrange
+on platter for serving, pour around 1½ cups white sauce, and garnish
+with yolks of 2 hard-cooked eggs rubbed through a strainer, whites of
+hard-cooked eggs cut in strips, lemon cut fan-shaped, and parsley.</p>
+
+
+<p class="p1 p-left"><b>March 11</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Asparagus Soup</i></li>
+  <li><i>Baked Salmon, Hollandaise Sauce</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li>*<i>Spinach, a la Creme</i></li>
+  <li><i>Escarole Salad</i></li>
+  <li><i>Cheese Straws</i></li>
+  <li><i>Cocoanut Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Spinach, a la Creme</i>—2 pounds spinach, pepper, salt, and nutmeg
+to taste, 2 tablespoons Crisco, ½ cup thick cream, and 1 teaspoon
+sugar.</p>
+
+<p>Wash and pick spinach, throw it into a pan of boiling water containing
+a little salt and soda; boil until tender, 10 to 15 minutes; pour on to
+a wire sieve, and squeeze out all the water; rub through the sieve with
+a wooden spoon; put spinach into a saucepan, with seasoning, butter,
+and cream. The spinach may be prepared as above and mixed with white
+sauce instead of cream; garnish with fried croutons.</p>
+
+
+<p class="p1 p-left"><b>March 12</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Porterhouse Steak, Maitre d’Hotel Butter</i></li>
+  <li><i>French Fried Potatoes</i></li>
+  <li><i>Stewed Tomatoes</i></li>
+  <li><i>Shredded Cabbage, Cream Dressing</i></li>
+  <li>*<i>Apple Pie</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Apple Pie</i>—Use Crisco Plain Paste. For filling for a
+medium-sized pie tin, use 3 cups pared and sliced apples, ½ cup sugar,
+⅛ teaspoon salt, 1 tablespoon Crisco, ¼ teaspoon cinnamon, 1 tablespoon
+lemon juice, and grated rind of ½ lemon.</p>
+
+
+<p class="p1 p-left"><b>March 13</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Baked Stuffed Haddock</i></li>
+  <li><i>Julienne Potatoes</i></li>
+  <li><i>Creamed Cucumbers</i></li>
+  <li><i>Egg Salad</i></li>
+  <li>*<i>Steamed Graham Pudding, Hard Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Steamed Graham Pudding</i>—½ cup molasses, ½ cup milk, 1 egg, ¼
+cup Crisco, 1½ cups graham flour, ½ teaspoon soda, 1 teaspoon salt, 1
+cup stoned and chopped dates.</p>
+
+<p>Melt Crisco, add molasses, milk, egg well beaten, dry ingredients,
+mixed and sifted, and dates; turn into Criscoed mold, cover, and steam
+2½ hours. Serve with hard sauce. Figs cut in small pieces may be used
+in place of dates.</p>
+
+
+<p class="p1 p-left"><b>March 14</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Breaded Chops</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Celery Hearts</i></li>
+  <li><i>Creamed Carrots and Peas</i></li>
+  <li><i>Lettuce, French Dressing</i></li>
+  <li><i>Apricot Whip, Custard Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Breaded Chops</i>—Wipe and trim mutton chops, sprinkle with salt
+and<span class="pagenum" id="Page_167">[167]</span> pepper, dip in crumbs, egg, then crumbs, and fry in hot Crisco
+from 5 to 8 minutes, then drain. Do not fry more than 4 chops at a
+time, and allow the Crisco to reheat between fryings. After testing
+Crisco for temperature put in the chops, then lower the heat that the
+surface of the chops may not be burned while the inside is yet under
+done.</p>
+
+
+<p class="p1 p-left"><b>March 15</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Sardine Canapes</i></li>
+  <li><i>Baked Beans</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Apple and Celery Salad</i></li>
+  <li><i>Cheese Wafers</i></li>
+  <li><i>Date Cream Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Sardine Canapes</i>—Take 6 or 8 sardines, mash up with yolk of a
+hard-cooked egg, pepper and salt to taste, a little lemon juice and 1
+teaspoon melted Crisco. Have some rounds of bread fried a pretty golden
+brown color in hot Crisco, spread the mixture on the croutes; garnish
+round the edges with some finely chopped parsley and white of 1 egg
+rubbed through sieve.</p>
+
+
+<p class="p1 p-left"><b>March 16</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Clam Bisque</i></li>
+  <li><i>Crackers</i></li>
+  <li><i>Codfish Balls</i></li>
+  <li><i>Escalloped Tomatoes</i></li>
+  <li><i>Cucumber Salad</i></li>
+  <li><i>Bermuda Onions</i></li>
+  <li><i>Custard Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Clam Bisque</i>—2 cups clams, 2 tablespoons chopped onions, bit
+of bay leaf, 3 tablespoons Crisco, 4 tablespoons flour, 2 cups chicken
+stock, 1 teaspoon salt, pepper and red pepper to taste, 1 pint hot
+cream, and 1 teaspoon Worcestershire Sauce.</p>
+
+<p>Chop clams, and cook in stock 20 minutes. Melt Crisco, add onions,
+cook 5 minutes; add flour, strained clam liquor, cook 5 minutes; add
+seasonings, cream, and serve.</p>
+
+
+<p class="p1 p-left"><b>March 17</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Irish Potato Bisque</i></li>
+  <li><i>Olives</i></li>
+  <li><i>Salted Pistachio Nuts</i></li>
+  <li>*<i>Boiled Salmon, Parsley Sauce</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Brussels Sprouts</i></li>
+  <li><i>Shamrock Salad</i></li>
+  <li><i>St. Patrick’s Pie</i></li>
+  <li><i>Green Frosted Cakes</i></li>
+  <li><i>Green Mints</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Boiled Salmon</i>—Put the salmon in enough boiling water to cover,
+add 1 teaspoon salt to each quart of water; boil 1 minute, then draw
+on one side, and simmer slowly until cooked, allowing 10 minutes to
+the pound; drain thoroughly, and serve on folded napkin; decorate with
+parsley.</p>
+
+<p>Serve with parsley sauce. For sauce. Blend 2 tablespoons Crisco with
+2 tablespoons flour, add 1 cup milk, salt, pepper, and red pepper
+to taste, stir till boiling, then boil 8 minutes, add 2 tablespoons
+chopped parsley, mix well and use.</p>
+
+
+<p class="p1 p-left"><b>March 18</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Broiled Spanish Mackerel</i></li>
+  <li><i>Grilled Guinea Chicken</i></li>
+  <li><i>Candied Sweet Potatoes</i></li>
+  <li><i>Baked Eggplant</i></li>
+  <li><i>Cold Asparagus, Vinaigrette</i></li>
+  <li><i>Devilled Cheese</i></li>
+  <li><i>Macedoine of Fruits</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Broiled Spanish Mackerel</i>—Split a good-sized Spanish mackerel
+down the back, clean and wipe as dry as possible, leaving the head and
+tail on or off, as desired. Sprinkle well with salt and pepper. Rub the
+wire broiler with Crisco and lay on this, flesh side up. Turn when the
+flesh is tender and broil on the skin side until brown and crisp, and
+serve with cucumbers dressed with oil and lemon juice.</p>
+
+<p><span class="pagenum" id="Page_168">[168]</span></p>
+
+
+<p class="p1 p-left"><b>March 19</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Chickens Stewed with Olives</i></li>
+  <li><i>Chartreuse of Spinach</i></li>
+  <li><i>Baked Squash</i></li>
+  <li><i>Asparagus Salad</i></li>
+  <li><i>Rhubarb Tarts</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Chickens Stewed with Olives</i>—Cut 2 young chickens into joints
+and put to cook in 3 pints of water with pepper, salt and an onion.
+Cook until the chickens are very tender. Take up, drain and wipe
+chickens and fry them in Crisco till they brown. Strain water in which
+chickens were cooked and take a little more than ½ a pint of it for
+sauce. Put this into the frying pan in which chickens were fried,
+thicken it a little, and into it put 2 dozens olives, chopped, and 1
+tablespoon capers. When it is quite hot and smooth pour over chickens
+and serve.</p>
+
+
+<p class="p1 p-left"><b>March 20</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Princess Soup</i></li>
+  <li><i>Veal Chops, Horseradish Sauce</i></li>
+  <li><i>Fried Carrots</i></li>
+  <li><i>Baked Asparagus Tips</i></li>
+  <li><i>Spinach Salad</i></li>
+  <li><i>Peach Mousse</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Princess Soup</i>—Chop very fine 1 cup sorrel, and cook in 1
+tablespoon Crisco. Add ½ teaspoon sugar, ½ teaspoon tarragon or white
+wine vinegar, 1 teaspoon salt, 1 tablespoon flour, and when boiling add
+1 pint hot water. Cook for ½ hour, then add 1 quart white stock and a
+grating of nutmeg and dash of red pepper. Bring to a boil, add beaten
+yolk of 1 egg and 1 cup cream and serve.</p>
+
+
+<p class="p1 p-left"><b>March 21</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Baked Shad Roe with Bacon</i></li>
+  <li>*<i>Broiled Lamb Chops, Mint Jelly Sauce</i></li>
+  <li><i>Cucumbers</i></li>
+  <li><i>Baked Asparagus Tips</i></li>
+  <li><i>Shrimp Salad</i></li>
+  <li><i>Rice Souffle</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Broiled Lamb Chops</i>—Trim and flatten chops, sprinkle each with
+sherry wine, rub with salt and white pepper and broil over a clear
+fire until they are done, according to the tastes of those who are to
+eat them. Melt together 4 tablespoons Crisco, if there are 8 chops, a
+small tumbler mint jelly, add to it chopped parsley and a few drops of
+lemon juice and pour over chops just as they are to be served.</p>
+
+
+<p class="p1 p-left"><b>March 22</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Czarina Soup</i></li>
+  <li>*<i>Guinea Hen, Roasted</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Creamed Onions</i></li>
+  <li><i>Dandelion Salad</i></li>
+  <li><i>Frozen Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Guinea Hen, Roasted</i>—Truss 2 guinea hens, cover breasts with
+thin slices of bacon, and put in roaster and bake, basting often until
+tender. Remove bacon and brown. Melt in roasting pan 2 tablespoons
+Crisco, stir in 2 tablespoons flour, pour in gradually 2 cups scalded
+cream, and stir constantly. Strain, season with salt and white pepper,
+and, if liked, a tiny grain nutmeg, and pour this over guinea hens, or
+pass separately. Serve with these, potato balls of uniform size, which
+have been sauted in Crisco and sprinkled with chopped parsley.</p>
+
+
+<p class="p1 p-left"><b>March 23</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Cauliflower Soup</i></li>
+  <li><i>Flounder au Gratin</i></li>
+  <li>*<i>Mutton Cutlets, a la Soubise</i></li>
+  <li><i>Potatoes</i></li>
+  <li><i>Tossed Tomatoes</i></li>
+  <li><i>Combination Salad</i></li>
+  <li><i>Apple Dumplings</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Mutton Cutlets, a la Soubise</i>—6 mutton cutlets, ½ cup dried
+beans, brown sauce, 2 onions, 3 tablespoons Crisco, and ½ cup white
+sauce. Trim cutlets, season them with pepper and salt, and fry in hot
+Crisco.</p>
+
+<p>Soak dried beans in water for several hours, then boil them in a
+stewpan until tender. Drain, and pass them through a sieve. Melt Crisco
+in a saucepan, stir in sieved beans, add to them the onions, previously
+boiled and sieved, season, and stir over fire until hot. Then add<span class="pagenum" id="Page_169">[169]</span>
+white sauce. Dish cutlets in a circle on a hot dish, and put puree of
+beans and onions in center. Pour some brown sauce round and serve.</p>
+
+
+<p class="p1 p-left"><b>March 24</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Calf’s Tail Soup</i></li>
+  <li>*<i>Braised Fillet of Veal</i></li>
+  <li><i>Braised Belgian Endive</i></li>
+  <li><i>Potato Puree</i></li>
+  <li><i>Beet and Cabbage Salad</i></li>
+  <li><i>Banana Trifle</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Braised Fillet of Veal</i>—3½ pounds veal, ¼ pound larding bacon,
+1 onion, 1 carrot, 1 turnip, ½ lemon, forcemeat, stock and a little
+celery.</p>
+
+<p>Remove bone, fill in cavity with forcemeat. Cut some even strips of
+bacon ¼ of an inch thick, and with a larding needle thread neatly on
+top of meat. Slice vegetables, place them in a pan, set veal on these,
+sprinkle with a little lemon juice. Cover with Criscoed paper, and
+add stock to come three-parts up the meat. Cover closely and set pan
+in oven (in order to get top heat also) or over a gentle fire, and
+simmer 2½ to 3 hours. Remove veal to a dripping tin with very little
+stock, and brown in front of fire or in hot oven. Reduce stock in pan,
+meanwhile, by fast boiling without lid, and strain round meat. Garnish
+with cut lemon, and, if liked, with curled bacon and forcemeat balls.</p>
+
+<p>The forcemeat is made as follows: A ¼ cup Crisco, 4 tablespoons chopped
+cooked ham, 1 cup breadcrumbs, 1 tablespoon chopped parsley, 1 teaspoon
+mixed herbs, thyme, and marjoram. Add salt and pepper to taste, and mix
+with 2 well-beaten eggs.</p>
+
+
+<p class="p1 p-left"><b>March 25</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Scallop Chowder</i></li>
+  <li>*<i>Boiled Cod, Oyster Sauce</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Stewed Corn</i></li>
+  <li><i>Watercress, French Dressing</i></li>
+  <li><i>Cheese Biscuits</i></li>
+  <li><i>Ginger Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Boiled Cod</i>—Wash the fish (about 2 to 3 pounds cod), and put
+into a fish-kettle, containing enough boiling water to cover it. Add
+some salt, bring quickly to boil; then draw pan to side of fire, and
+let it stay in hot water until cooked. Do not let water boil or simmer
+again. Cod cooked in this way has a much finer flavor than if it is
+allowed to simmer or boil. Take up fish on drainer, slide it on to a
+hot dish on a folded napkin, and serve garnished with sprigs of crisp
+parsley. Send to table with oyster sauce, which is made as follows:
+4 tablespoons Crisco, 6 tablespoons flour, 1 small onion, ½ carrot,
+12 whole peppers, ½ bay leaf, 1 clove, 1 bouquet garni, small blade
+mace, salt, and ten oysters. Peel the onion, scrape carrot; put them
+into saucepan with bay leaf, whole pepper, bouquet garni, and clove;
+add milk, and bring to boil. When milk boils take out mace and bay
+leaf. Melt Crisco in small saucepan; mix in flour smoothly; whisk into
+this hot milk. Stir until it boils, then let it simmer from 10 to 15
+minutes. Take out bouquet; rub sauce through a sieve. Take 10 oysters
+and their liquor and put into a saucepan and bring to boiling point.
+Then take the oysters and cut each in quarters. Heat the sauce and add
+the oyster liquor, reduce well, strain and return to saucepan; stir in
+1 yolk of egg, bind, and then add oysters and lemon juice. Stir till
+hot, but it must not boil. Season to taste and serve.</p>
+
+
+<p class="p1 p-left"><b>March 26</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Pepper Cocktail</i></li>
+  <li>*<i>Fried Pigeons</i></li>
+  <li><i>Baked Onions</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Celery and Nut Salad</i></li>
+  <li><i>Cheese Custards</i></li>
+  <li><i>Orange Ice Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Fried Pigeons</i>—4 pigeons, ½ pound sausage meat, 1 egg, carrot,
+turnip, onion, celery, mace, and cloves. Empty and split pigeons in
+halves, lengthways; remove 1 joint of wing and of leg, and truss
+neatly; wash thoroughly.</p>
+
+<p><span class="pagenum" id="Page_170">[170]</span></p>
+
+<p>Put into a stewpan, a small bit turnip and carrot, small onion, bit of
+celery, blade of mace, few cloves and whole peppers; place pigeons on
+top; add 2 cups water, and all giblets of pigeons nicely cleaned and
+prepared; cover all with Criscoed paper and cover them with lid, and
+cook gently 1 hour. Remove pigeons from pan, and dry each thoroughly.
+Divide sausage into 4 portions; fill hollow of pigeons with these, and
+with floured hands pat it quite smooth, using flour all over pigeons.
+Have an egg well beaten; cover carefully with it, and roll in fine
+breadcrumbs. Put into hot Crisco, and fry a golden brown. Have the
+following sauce in dish, and place the pigeons neatly in center: Strain
+liquor pigeons were stewed in, and into pan put 1 tablespoon flour and
+1 tablespoon Crisco, moisten it with a little cold water; then add
+to it the liquor, a ¼ teaspoon meat extract, 1 small tomato chopped
+up, and salt to taste; let all boil for 10 minutes; then strain. It
+may require more stock or water to be added to make sauce a good
+consistency.</p>
+
+
+<p class="p1 p-left"><b>March 27</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Grapefruit Cocktail</i></li>
+  <li><i>Roast Duck, Currant Jelly</i></li>
+  <li>*<i>Creamed Turnips</i></li>
+  <li><i>Sweet Potato Croquettes</i></li>
+  <li><i>Apple Salad</i></li>
+  <li><i>Cheese Straws</i></li>
+  <li><i>Marmalade Ice Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Creamed Turnips</i>—Wash turnips, and cut in ½ inch cubes. Cook
+3 cups in boiling salted water 20 minutes, or until soft. Drain, and
+serve with the following sauce: 2 tablespoons Crisco, 2 tablespoons
+flour, 1 cup milk, ¼ teaspoon salt, and pepper to taste. Put Crisco
+in saucepan, stir until melted and bubbling; add flour mixed with
+seasonings, and stir until thoroughly blended. Pour on gradually the
+milk, adding about ⅓ at a time, stirring until well mixed, then
+beating until smooth and glossy.</p>
+
+
+<p class="p1 p-left"><b>March 28</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Anchovy Eclairs</i></li>
+  <li>*<i>Planked Shad, Butter Sauce</i></li>
+  <li><i>Cucumbers</i></li>
+  <li><i>Potato Puff</i></li>
+  <li><i>Asparagus Salad</i></li>
+  <li><i>Cheese Sandwiches</i></li>
+  <li><i>Cafe Parfait</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Planked Shad</i>—Clean and split down the back a good 3-pound
+shad. Heat plank very hot, lay fish upon it, skin side down, or that
+portion will be raw. The hot plank cooks it. Brush flesh carefully
+over with olive oil, then sprinkle with salt and pepper. Bake for 30
+minutes in a hot oven. Baste frequently with melted Crisco. It may be
+cooked in a gas range having the flame over the fish. When cooked pour
+over the fish 2 tablespoons melted Crisco and juice of 1 lemon. Garnish
+with parsley and quarters of lemon. Set the plank on a serving dish and
+serve with butter sauce.</p>
+
+
+<p class="p1 p-left"><b>March 29</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Printanier Soup</i></li>
+  <li><i>Broiled Chicken, Oyster Sauce</i></li>
+  <li>*<i>Princess Potatoes</i></li>
+  <li><i>String Beans</i></li>
+  <li><i>Watercress, French Dressing</i></li>
+  <li><i>Cheese Biscuits</i></li>
+  <li><i>Lemon Meringue Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Princess Potatoes</i>—Wash, peel and boil two pounds potatoes,
+drain off water and dry in oven, then rub through sieve, add 3 egg
+yolks, 2 tablespoons Crisco, 1 tablespoon cream, seasoning salt, pepper
+and grated nutmeg. When well mixed lay on floured board and divide into
+12 pieces, shape each piece into a square, put them on a buttered tin,
+brush over with beaten egg and bake in hot oven till well browned.</p>
+
+<p><span class="pagenum" id="Page_171">[171]</span></p>
+
+
+<p class="p1 p-left"><b>March 30</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Barley Soup</i></li>
+  <li>*<i>English Chicken Pie</i></li>
+  <li><i>Broiled Tomatoes</i></li>
+  <li><i>Cucumber Salad with Red Peppers</i></li>
+  <li><i>Biscuits</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*English Chicken Pie—1 chicken, ½ pound veal fillet, 4 ounces bacon, 3
+hard-cooked eggs, ¼ pound mushrooms, 2 tablespoons Crisco, pepper and
+salt to taste, chopped parsley, puff-pastry, stock, and 1 egg.</p>
+
+<p>Cut fowl into small joints, season these with salt and pepper. Slice
+veal thinly, line bottom of fireproof dish with this, place on top
+a layer of chicken. Chop mushrooms finely, saute them in Crisco in
+small stewpan; sprinkle half of this over pieces of chicken, then
+layer of hard-cooked eggs, over that thin slices bacon and chopped
+parsley. Continue in this way until all ingredients are used up and
+the fireproof dish is full; fill dish three parts full with stock.
+Put a strip of pastry round the edge of dish, wet this lightly with
+water, cover the pie with puff-pastry rolled out to the proper size
+and thickness; press down the paste on to the wet edge of paste, trim
+round. Decorate the paste at the edge according to taste; brush over
+pie with beaten egg, make a slit in the center of the lid, and place a
+circle of pastry leaves round it. Put pie in moderate oven, and bake
+about 1½ hours. Pour in a little stock before serving.</p>
+
+
+<p class="p1 p-left"><b>March 31</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Deviled Clams</i></li>
+  <li>*<i>Broiled Lobsters, Melted Butter</i></li>
+  <li><i>Potatoes au Natural</i></li>
+  <li><i>Baked Macaroni</i></li>
+  <li><i>Romaine Salad, French Dressing</i></li>
+  <li><i>Snow Pudding, Chocolate Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Broiled Lobsters</i>—Kill lobsters by cutting tails off with one
+stroke of the knife, just where they join the body. With another clean
+cut divide each lengthwise into 2 equal parts, shell and all. Take out
+coral, the one long intestine and stomach. Crack claws with a hammer.
+Put within a Criscoed broiler, split side downward, and broil over
+fire. As soon as juice begins to run freely withdraw long enough to
+baste liberally with melted Crisco, and return to fire, turning often
+to keep in juices. Cook about 10 minutes on split or flesh side, and 8
+upon other. Have ready sauce made by rubbing 2 tablespoons Crisco to
+cream with lemon juice and finely-minced parsley, adding little red
+pepper, and baste lobsters with this while hissing hot. Serve half
+lobster to each guest.</p>
+
+
+<p class="p1 p-left"><b>April 1</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Fried Oysters, Tartare Sauce</i></li>
+  <li><i>Roast Guinea Hens</i></li>
+  <li><i>Rice Croquettes en Surprise</i></li>
+  <li><i>Lettuce, Asparagus and Red Pepper</i></li>
+  <li><i>Salad</i></li>
+  <li><i>Cheese Wafers</i></li>
+  <li><i>Pineapple Mousse</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Fried Oysters</i>—Wash, drain, and dry oysters between 2 towels;
+let stand in a marinade 10 or more minutes, then drain again. Roll in
+crackercrumbs, seasoned with salt, pepper, and paprika. For 2 cups
+oysters, beat 2 eggs with 2 tablespoons cold water until well mixed;
+dip oysters, crumbed, into egg, and roll again in crumbs.</p>
+
+<p>Fry 1 minute in hot Crisco. Use frying-basket and cook 6 oysters at a
+time. Drain and serve at once with tartare sauce.</p>
+
+<p>The marinade is made as follows: Take 1 part melted Crisco and 3 of
+vinegar, with salt and pepper to taste. Stir oysters into this and let
+stand 10 minutes, then drain off any of the marinade that has not been
+absorbed.</p>
+
+<p><span class="pagenum" id="Page_172">[172]</span></p>
+
+
+<p class="p1 p-left"><b>April 2</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Emergency Soup</i></li>
+  <li>*<i>Veal Pot Pie</i></li>
+  <li><i>Baked Dumplings</i></li>
+  <li><i>Cabbage Salad</i></li>
+  <li><i>Cheese Crackers</i></li>
+  <li><i>Fruit Jelly, Whipped Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*Veal Pot Pie—Wipe piece of veal from shoulder; and cut into pieces
+for serving; add ½ inch strip salt pork or bacon for each piece of
+veal, cover with cold water, put over fire and bring quickly to boiling
+point, then, after boiling five minutes, skim and let simmer until
+meat is tender. When nearly tender, add salt and pepper to taste, and
+biscuit mixture cut into rounds. Cook ten minutes without lifting
+cover. Serve meat in center of platter, dumplings at ends and sauce,
+thickened, if needed, with flour and water, over whole. Dumplings may
+be steamed 15 minutes over saucepan boiling water. This is usually
+preferable, to avoid removing them from fire until instant of serving.
+Beaten yolks of 2 eggs, diluted with ½ cup cream and added to sauce,
+gives a richer dish.</p>
+
+<p>Biscuit mixture is made as follows: Sift 1 quart good flour, 2
+teaspoons baking powder and 1 teaspoon salt, putting it through
+sifter 2 or 3 times. Rub into flour 1 large tablespoon Crisco and add
+sufficient sweet milk to make dough as soft as can be rolled and cut.
+Roll about ¾ inch thick, cut with round biscuit cutter.</p>
+
+
+<p class="p1 p-left"><b>April 3</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Crecy Soup</i></li>
+  <li><i>Mutton Cutlets</i></li>
+  <li><i>Savory Lentils</i></li>
+  <li><i>Roast Pigeons</i></li>
+  <li><i>Chipped Potatoes</i></li>
+  <li><i>Egg and Lettuce Mayonnaise</i></li>
+  <li>*<i>Apricot Fritters, Vanilla Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Apricot Fritters</i>—6 apricots, ½ pint syrup, half lemon,
+frying-batter, Crisco, and vanilla sauce.</p>
+
+<p>Select firm, ripe apricots, or preserved ones can be used, cut them in
+halves, and take out stones. Stew them gently in syrup with grated
+rind of ½ lemon. When they are tender, drain well, and let them cool.
+Have ready some frying-batter, dip apricots into it, then fry in plenty
+of hot Crisco. When a nice golden color, take them up, drain on paper,
+dish up on a napkin and serve with vanilla sauce.</p>
+
+
+<p class="p1 p-left"><b>April 4</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Brown Soup</i></li>
+  <li><i>Mousse of Ham</i></li>
+  <li><i>Veal Olives</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Spinach</i></li>
+  <li><i>Pear Salad</i></li>
+  <li><i>Cheese Ramekins</i></li>
+  <li>*<i>Rice Souffle</i></li>
+  <li><i>Fruit Custards</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Rice Souffle</i>—4 tablespoons ground rice stirred to smooth paste
+with ½ tablespoon Crisco and 6 tablespoons milk. Add remainder of a
+pint of milk, and put all into a saucepan, and stir till it thickens.
+Add beaten yolks 4 eggs and 2 tablespoons sugar well stirred, also
+add the well whisked whites of 4 eggs. Mix all thoroughly, place in a
+Criscoed souffle dish, and bake for ½ hour. Serve instantly.</p>
+
+
+<p class="p1 p-left"><b>April 5</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>White Soup</i></li>
+  <li><i>Fried Fillets of Haddock</i></li>
+  <li><i>Roast Chicken, Bread Sauce</i></li>
+  <li><i>Potato Chips</i></li>
+  <li><i>Brussels Sprouts</i></li>
+  <li><i>Cress and Orange Salad</i></li>
+  <li><i>Iced Castle Puddings</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>White Soup</i>—2 small onions, 1 turnip, 1 pound potatoes, 1 stalk
+celery, 2 small parsnips or artichokes, 3 pints water, ½ pint milk, 1
+tablespoon flour or cornstarch, 2 tablespoons Crisco, and salt to taste.</p>
+
+<p>Cut about 2 pounds of any white vegetables, previously washed and
+peeled, into pieces, or preferably several kinds mixed, and boil them
+until soft in the water with salt and Crisco. Rub them through sieve or
+colander, put them back in the stewpan with milk, and let boil. Put in<span class="pagenum" id="Page_173">[173]</span>
+flour, mixed smoothly with little cold water or milk, let soup boil for
+10 minutes, and then serve.</p>
+
+
+<p class="p1 p-left"><b>April 6</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Broiled Soft Shell Crabs</i></li>
+  <li>*<i>Sweetbreads with Mushroom Puree</i></li>
+  <li><i>Boiled Bermuda Onions</i></li>
+  <li><i>New Green Peas</i></li>
+  <li><i>Lettuce and Radish Salad</i></li>
+  <li><i>Fried Cornstarch Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Sweetbreads with Mushroom Puree</i>—Blanch and prepare
+sweetbreads, by cutting away all the windpipes and fibrous nerves. When
+they are quite cool, put under a weight to flatten well. Dip them in
+melted Crisco and broil, without browning too much, over a clear fire.</p>
+
+<p>Put sweetbreads on very thin slices of round toast and serve with this
+puree poured over all: Chop 1 dozen fresh mushrooms and put them to
+cook with ½ pint of cream and ½ cup fine breadcrumbs. Cook them in
+double boiler till mushrooms can be pressed through rather fine sieve.
+Return this puree to fire, season with salt and white pepper, and let
+get as hot as possible before using it for sweetbreads.</p>
+
+
+<p class="p1 p-left"><b>April 7</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Grilled Brook Trout</i></li>
+  <li>*<i>Spring Lamb Steak, a la Minute</i></li>
+  <li><i>Lentil Croquettes</i></li>
+  <li><i>Potato Rissoles</i></li>
+  <li><i>Grapefruit Salad</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Crackers</i></li>
+  <li><i>Golden Parfait</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Spring Lamb Steak, a la Minute</i>—Rub some fillets of spring lamb
+steak with salt and pepper, and fry them gently in 3 tablespoons Crisco
+which has been melted in an iron frying pan, until thoroughly cooked.
+Remove from frying pan and keep hot. Put 12 large fresh mushroom caps
+in pan and cook until tender, adding ¼ cup cream and salt and pepper
+to taste. Put lamb steak on hot platter, garnish with mushroom caps,
+and pour sauce around.</p>
+
+
+<p class="p1 p-left"><b>April 8</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Red Pottage</i></li>
+  <li><i>Boudins of Ham with Peas</i></li>
+  <li><i>Roast Ribs of Beef</i></li>
+  <li><i>Yorkshire Pudding</i></li>
+  <li><i>Potatoes</i></li>
+  <li><i>Cauliflower</i></li>
+  <li><i>Chiffonade Salad</i></li>
+  <li><i>Rhubarb Tart and Custard</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Red Pottage</i>—½ a pound dried beans, 1 teacup tomato puree, 1
+beet, 2 tablespoons Crisco, 2 onions, piece of celery, 1 small piece of
+parsnip, 2 quarts good stock. Put Crisco in saucepan then add onions,
+celery and parsnip; cook a little, do not let it get very brown, then
+add dried beans, tomato puree, sliced beet and add pepper and salt to
+taste and then stock, and boil till all is tender. Rub through a fine
+sieve, reheat and serve.</p>
+
+
+<p class="p1 p-left"><b>April 9</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Corn Chowder</i></li>
+  <li><i>Broiled Steak</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Horseradish, Cream Dressing</i></li>
+  <li><i>Scalloped Tomatoes</i></li>
+  <li><i>Celery Salad</i></li>
+  <li><i>Cherry Sponge</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Corn Chowder</i>—1 can corn, 1 cup salt pork cut in cubes, 1 cup
+potatoes, ½ cup chopped onions, salt and red pepper to taste, 3 cups
+water, 2 cups milk, 1 tablespoon Crisco, 1 tablespoon flour, and ½ cup
+crackercrumbs. Cook salt pork in frying pan for 5 minutes; add onion
+and cook until a yellow color. Parboil potatoes 5 minutes; add to onion
+with corn and water; cook 20 minutes. Thicken milk with Crisco and
+flour cooked together. Combine mixtures; add crackercrumbs and salt and
+pepper to taste, then serve.</p>
+
+<p><span class="pagenum" id="Page_174">[174]</span></p>
+
+
+<p class="p1 p-left"><b>April 10</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Puree of Black Beans</i></li>
+  <li><i>Baked Macaroni</i></li>
+  <li>*<i>Potato Puff</i></li>
+  <li><i>Cabbage Salad</i></li>
+  <li><i>Cheese Puffs</i></li>
+  <li><i>Spice Jelly, Whipped Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Potato Puff</i>—Prepare 2½ cups hot mashed potato. Add ¾ cup
+milk, 2 well-beaten yolks of eggs, 3 tablespoons Crisco, and salt and
+pepper to taste. Beat this well, then add beaten whites of 2 eggs. Pile
+lightly in Criscoed baking dish and bake until puffed and brown.</p>
+
+
+<p class="p1 p-left"><b>April 11</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Bean Soup</i></li>
+  <li><i>Globe Artichoke with Sauce Hollandaise</i></li>
+  <li><i>Stuffed Peppers</i></li>
+  <li><i>Potato Straws</i></li>
+  <li>*<i>Grilled Tomatoes</i></li>
+  <li><i>Pimiento Salad</i></li>
+  <li><i>Fruit</i></li>
+  <li><i>Assorted Cakes</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Grilled Tomatoes</i>—Wipe tomatoes, spread little Crisco on each
+with a knife, and set on grill pan near to clear fire. Turn often,
+basting or keeping moist with Crisco. Whole tomatoes cook in 7 to 10
+minutes, according to size. Sliced ones in about 5 minutes. When meat
+or ham is being grilled tomatoes will cook in pan underneath the grid
+on which meat rests.</p>
+
+
+<p class="p1 p-left"><b>April 12</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Hollandaise Soup</i></li>
+  <li><i>Escalloped Potatoes</i></li>
+  <li><i>Vegetable Pie</i></li>
+  <li><i>Celery Patties</i></li>
+  <li><i>Romaine Salad</i></li>
+  <li><i>Chocolate Tapioca</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Hollandaise Soup</i>—1 quart vegetable stock, 4 tablespoons
+Crisco, 4 tablespoons flour, 4 yolks eggs, ½ pint cream, ½ cup green
+peas, cooked, 1 teaspoon salt, ½ cup carrot, cut in small pieces,
+cooked, 1 teaspoon sugar, ½ cup cut cucumber, cooked, and 1 teaspoon
+chopped tarragon.</p>
+
+<p>Trim peas, carrots and cucumbers with round cutter, size and shape of
+peas. Cook them in boiling water, being careful not to cook them too
+much. Melt Crisco and flour in stewpan; add stock and let boil well.
+Break yolks of eggs into a basin and add cream, then add the liaison
+of eggs and cream to stock; let it just come to boil, being careful it
+does not curdle. Strain into a clean stewpan, add vegetables which have
+been previously cooked, and tarragon and serve.</p>
+
+
+<p class="p1 p-left"><b>April 13</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Indian Soup</i></li>
+  <li><i>Rice</i></li>
+  <li>*<i>Mock Goose, Apple Sauce</i></li>
+  <li><i>Stewed Celery</i></li>
+  <li><i>Pineapple Salad</i></li>
+  <li><i>Rhubarb Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Mock Goose</i>—2 cups breadcrumbs, 2 cups dropped black walnuts, 2
+cups boiled rice, 6 hard-cooked eggs, 3 raw eggs, 1 tablespoon grated
+onion, salt, pepper and grated nutmeg to taste.</p>
+
+<p>Put breadcrumbs in saucepan with 2 cups water; cook for a few minutes;
+add hard-cooked eggs, chopped; take saucepan from fire and add black
+walnut meats and the rice. When this is well mixed, add raw eggs,
+slightly beaten, and seasonings. Form this into shape of a goose,
+reserving portions for legs and wings. Take a tablespoon of mixture in
+your hand and press it into shape of a leg; put piece of dry macaroni
+into it for bone and fasten it to goose. Do other side same way. Form
+remaining portions into small pieces looking like wings tucked under;
+press them to side of goose. Brush goose over with melted Crisco and
+bake for 1 hour. Serve with apple sauce.</p>
+
+<p><span class="pagenum" id="Page_175">[175]</span></p>
+
+
+<p class="p1 p-left"><b>April 14</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Lobster Newburgh</i></li>
+  <li><i>Glazed Sweetbreads</i></li>
+  <li><i>Loin of Lamb, Roasted, Mint Sauce</i></li>
+  <li><i>Asparagus</i></li>
+  <li><i>Potato Croquettes</i></li>
+  <li><i>Pineapple Sherbet</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Lobster Newburgh</i>—2 pounds lobster, ¼ cup Crisco, salt, red
+pepper, and grated nutmeg to taste, 1 tablespoon sherry, 1 tablespoon
+brandy, ⅓ cup cream, and 2 egg yolks. Remove cooked lobster meat from
+shell and cut in slices. Melt Crisco, add lobster and cook 3 minutes.
+Add salt, red pepper, grated nutmeg, sherry and brandy; cook 1 minute,
+then add cream and yolks of eggs slightly beaten, and stir until
+thickened. Serve with toast.</p>
+
+
+<p class="p1 p-left"><b>April 15</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Stewed Chicken</i></li>
+  <li><i>Baking Powder Biscuit</i></li>
+  <li><i>Spinach</i></li>
+  <li><i>Buttered Parsnips</i></li>
+  <li><i>Celery and Orange Salad</i></li>
+  <li><i>Cheese Relish</i></li>
+  <li><i>Ribbon Jelly</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Stewed Chicken</i>—Draw, singe, and joint a stewing chicken.
+Season pieces with pepper and salt and cover with boiling water. Cover
+and stew gently until tender.</p>
+
+<p>Remove chicken. Place pieces in a colander on a plate in oven to drain,
+and thicken gravy by adding 1 tablespoon flour rubbed with 1 tablespoon
+Crisco. Add salt and pepper to taste, a little chopped parsley and 1
+cup milk. Beat an egg until light; pour on it part of gravy, beating
+carefully to prevent lumps; return to remainder of gravy; bring to boil
+and pour over chicken.</p>
+
+
+<p class="p1 p-left"><b>April 16</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Oyster Bisque</i></li>
+  <li>*<i>Mackerel, a la Claudine</i></li>
+  <li><i>Radishes</i></li>
+  <li><i>Corn</i></li>
+  <li><i>Peas</i></li>
+  <li><i>Potatoes</i></li>
+  <li><i>Lettuce and Pepper Grass Salad</i></li>
+  <li><i>Cheese Balls</i></li>
+  <li><i>Princess Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Mackerel, a la Claudine</i>—Take a nice large fresh mackerel,
+split it down back and remove bone, season fish with melted Crisco,
+chopped fresh mushrooms, salt, pepper, and finely chopped shallot; put
+on to a grill iron and cook in front or over brisk fire for about 15
+minutes, then take up and serve on hot dish with the following sauce:
+Take 1 cup brown sauce, 2 tablespoons capers, pinch chopped parsley,
+four anchovies rubbed through sieve, 1 teaspoon glaze, and 1 chopped
+shallot, 3 or 4 shredded button mushrooms; boil up and simmer for 10
+minutes, rub through sieve, then add juice of 1 lemon and 4 chopped
+olives, reboil and serve.</p>
+
+
+<p class="p1 p-left"><b>April 17</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Potato Soup</i></li>
+  <li><i>Breaded Lamb Chops, Tomato Sauce</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Creamed Turnips</i></li>
+  <li><i>Cheese Salad</i></li>
+  <li><i>Canary Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Potato Soup</i>—1 quart white second stock or water, ½ pint milk,
+1 pound potatoes, 1 onion, 1 stalk celery, 2 tablespoons Crisco, 1
+tablespoon fine sago or crushed tapioca, salt and pepper to taste.</p>
+
+<p>Slice potatoes, onion, and celery. Make Crisco hot in stewpan, add
+vegetables, fry and cook until Crisco is absorbed, stirring frequently
+to prevent them browning. Add stock, and simmer until vegetables are
+tender (about 1 hour). Rub through fine sieve; return to saucepan, add
+milk, and bring to boil. Sprinkle in sago, cook until transparent, add
+seasoning to taste, and serve.</p>
+
+
+<p class="p1 p-left"><b>April 18</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Orange Cocktail</i></li>
+  <li><i>Boiled Capon, Caper Sauce</i></li>
+  <li><i>Buttered Beans</i></li>
+  <li>*<i>Carrot Fritters</i></li>
+  <li><i>Olive Salad</i></li>
+  <li><i>Baked Chocolate Custard</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Carrot Fritters</i>—Have nice, young, tender carrots, clean and
+scrape them carefully, and cut each one in two lengthwise. Put to boil
+in salted water. Take up, drain and cool, and make a frying batter as
+follows: Beat up 1 egg, sift in 1 cup flour, ¾ cup milk, pinch of salt,
+and 1 tablespoon melted Crisco. Mix till smooth and glossy. Allow to
+stand in cool<span class="pagenum" id="Page_176">[176]</span> place for 1 hour, then add 1 teaspoon baking powder. Put
+in few pieces of carrot at a time. Drop into hot Crisco and fry for a
+few minutes. Serve hot.</p>
+
+
+<p class="p1 p-left"><b>April 19</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Kidney Soup</i></li>
+  <li><i>Flounder, White Sauce</i></li>
+  <li><i>Roast Shoulder of Mutton</i></li>
+  <li><i>Potatoes</i></li>
+  <li><i>Spinach au Jus</i></li>
+  <li><i>Cauliflower and Red Pepper Salad</i></li>
+  <li><i>Moulded Pears, Whipped Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Kidney Soup</i>—½ pound ox kidney, ½ pound lean beef, 3 pints
+brown stock, 3 tablespoons coarsely chopped fat bacon, 1 tablespoon
+chopped onion, 2 tablespoons flour, 2 tablespoons Crisco, salt and
+pepper to taste.</p>
+
+<p>Wash kidney and beef quickly, dry them, and cut them up quite small.
+Melt Crisco in saucepan, add bacon, onion, and kidney, and fry them
+until brown. Add stock and salt to taste, and simmer soup for about
+2½ hours. Strain out solid parts, pound them to a paste, and rub this
+through fine wire or hair sieve. Rinse out pan, mix flour smoothly and
+thinly with little of strained soup. Reboil rest of liquid, pour in
+flour, and stir it till it boils. Cook for ten minutes and carefully
+skim it. Then mix in smoothly sieved meat, add seasoning, reheat soup
+without boiling it after adding meat, and it is ready to serve. Water
+can replace stock; if so, add piece of carrot and turnip and bunch
+herbs to soup, but do not pound or sieve these. A more delicate soup is
+made with four or five sheep’s kidneys instead of ox kidney. Add little
+caramel coloring if needed.</p>
+
+
+<p class="p1 p-left"><b>April 20</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Celery Soup</i></li>
+  <li>*<i>Braised Ox-Tongue</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Mashed Turnips</i></li>
+  <li><i>Cold Slaw</i></li>
+  <li><i>Cheese Wafers</i></li>
+  <li><i>Rice Mousse</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Braised Ox-Tongue</i>—1 ox-tongue, 1 pint stock, 1 onion, 1
+small carrot, 1 bouquet garni, 1 clove, ½ pint piquante sauce, and 6
+thin slices bacon. Trim ox-tongue, which should be obtained salted or
+pickled ready for use. Blanch, and let it cool. Put into fish-kettle or
+stewpan, large enough to hold tongue, slices bacon, onion peeled and
+sliced, carrot scraped and cut in pieces, bouquet garni and clove; add
+stock, put in tongue, and cook until three parts done, then take it up,
+and skin while hot. Strain liquor it was cooked in, take off fat, add
+piquante sauce, put tongue into this, and finish cooking. When tender,
+cut in slices, dish, and pour sauce over, and serve. Mashed potatoes,
+spinach, or peas served with tongue is a great improvement.</p>
+
+<p>The piquante sauce is made as follows: 4 shallots, 3 mushrooms, 1
+bay leaf, ½ carrot, sprig thyme, 2 tablespoons Crisco, 4 tablespoons
+vinegar, half pint brown stock, ½ teaspoon anchovy extract, 1
+tablespoon Worcestershire sauce, 3 tablespoons flour, salt and red
+pepper to taste.</p>
+
+<p>Peel and chop shallots, carrot, and mushrooms; melt Crisco in a
+saucepan; fry vegetables a nice brown; then add vinegar, bay leaf, and
+thyme. Reduce vinegar to half the quantity; stir in flour, dilute with
+stock, bring to boil; then add anchovy extract, Worcestershire sauce,
+salt and red pepper to taste. Take out thyme and bay leaf. Simmer for
+10 minutes. Skim, and use as required.</p>
+
+
+<p class="p1 p-left"><b>April 21</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Mock Turtle Soup</i></li>
+  <li><i>Beef, a la Mode</i></li>
+  <li><i>Potatoes</i></li>
+  <li><i>Cauliflower</i></li>
+  <li><i>Beet Salad</i></li>
+  <li><i>Cheese Wafers</i></li>
+  <li><i>Rhubarb Shortcake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Mock Turtle Soup</i>—½ calf’s head, 2 pounds shin beef, small
+knuckle veal, 3 tablespoons Crisco, ½ cup flour, 1 ounce ham, large
+bunch herbs, 12 whole peppers, 6 cloves, blade mace, 3 onions, 1
+carrot, ½ head celery, 1 leek, glass sherry or some lemon juice, salt
+and red pepper to taste, and quenelles. Leave head in water to soak for
+5 or 6 hours; then wash well<span class="pagenum" id="Page_177">[177]</span> and take out brains. Bone head. Cut 6
+ounces lean part of veal and reserve to make quenelles. Then chop bones
+taken from head, the veal, and beef. Put them into stock pot, and place
+flesh from head on top; then well cover with water, add little salt and
+let slowly come to boil. Skim well; add vegetables, cleaned but not cut
+up, and spices. Let all simmer very slowly for 8 or 9 hours. When head
+is quite tender (it will take about four hours), lift it out carefully
+and place between 2 dishes to press until quite cold. Strain stock.
+Melt Crisco in pan, add ham cut into small pieces, and fry slowly for
+five minutes, then add flour and stir until it is of dark brown color.
+Take off stove and add stock by degrees; stir over fire until it boils;
+put it at corner of stove to simmer for 20 minutes; skim and strain it.
+Cut head into small square pieces and warm up in soup; add sherry, red
+pepper, and salt to taste. Turn it out into tureen, then put in some
+very small quenelles, made with teaspoons, and poached for 10 minutes
+in water.</p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>April 22</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Calcutta Bisque</i></li>
+  <li><i>Tomatoes Casino</i></li>
+  <li>*<i>Asparagus Loaf, Bechamel Sauce</i></li>
+  <li><i>Leeks in Butter</i></li>
+  <li><i>Roast Potatoes</i></li>
+  <li><i>Cherry Salad</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Crackers</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Asparagus Loaf</i>—Crisco thoroughly a charlotte russe mold, ¼
+size, and line it with cooked tips of asparagus well drained. Cook
+together 2 tablespoons flour, 2 tablespoons Crisco, 1 teaspoon salt,
+dash of pepper, add gradually 1 cup of cream and boil 5 minutes. Remove
+from fire, add 1 cup cooked asparagus tips and 4 eggs thoroughly
+beaten. Turn mixture into mold, set in pan of hot water and cook in a
+moderate oven about 30 minutes or until center is firm. Turn loaf on
+hot dish, arrange about it little oblong pieces of bread that have been
+dipped in beaten eggs and milk and browned. Pour sauce around it and
+serve at once.</p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>April 23</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Julienne Soup</i></li>
+  <li><i>Creamed Salsify Patties</i></li>
+  <li><i>Mushrooms in Casserole</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Green String Beans</i></li>
+  <li><i>Orange Fritters</i></li>
+  <li>*<i>Swiss Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Swiss Pudding</i>—1½ cups breadcrumbs, 1 pound apples, 4
+tablespoons brown sugar, 2 tablespoons Crisco, and grated lemon rind.
+Choose good cooking apples, peel, core, and thinly slice them. Well
+Crisco a pint pudding-dish, place some crumbs on bottom, and press some
+against the sides of dish, put in layer of apples, some sugar, a little
+lemon peel or any other flavoring preferred, then a few more crumbs,
+and repeat this until all are used; leaving crumbs for top layer.</p>
+
+<p>Pile mixture up little as it shrinks while cooking. Place Crisco in
+small pieces on top. Bake in moderately hot oven until apples are quite
+cooked and pudding is browned top and bottom. Turn pudding out on to
+flat dish, sprinkle sugar over top. Serve with boiled custard or cream.
+This pudding may be served hot or cold.</p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>April 24</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Pea Soup</i></li>
+  <li><i>Ladies’ Cabbage in Ramekins</i></li>
+  <li><i>Chestnut Puree</i></li>
+  <li><i>Mock New Potatoes</i></li>
+  <li>*<i>Creamed Beets</i></li>
+  <li><i>Banana Salad</i></li>
+  <li><i>Marshmallow Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Creamed Beets</i>—Boil 8 medium-sized beets until tender,
+then remove from saucepan and place them in cold water, rub skins
+off carefully with hands, cut in ½ inch cubes. Make a sauce of 2
+tablespoons Crisco creamed with 2 tablespoons flour and ½ cup water in
+which beets were boiled 2<span class="pagenum" id="Page_178">[178]</span> tablespoons cream, 2 tablespoons vinegar, 2
+teaspoons sugar, salt and pepper to taste. Pour sauce over hot beets
+and serve in hot dish.</p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>April 25</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Turnip Soup</i></li>
+  <li>*<i>Bean Croquettes, Tomato Sauce</i></li>
+  <li><i>Savory Rice</i></li>
+  <li><i>Lettuce Salad, French Dressing</i></li>
+  <li><i>Stewed Prunes</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Bean Croquettes</i>—1 pint white beans, ½ cup cream, yolk 2 eggs,
+1 tablespoon Crisco, 1 tablespoon flour, 1 tablespoon chopped parsley,
+1 teaspoon onion juice, 1 teaspoon salt, and pepper to taste. Soak
+beans over night, drain, cover them with fresh water, boil an hour,
+drain, throw away water, cover with fresh water and boil until tender;
+drain and press beans through colander. Rub Crisco and flour together,
+add cream, stir until almost boiling, then add yolks of eggs. Stir
+again for a minute over fire, add bean pulp and all seasonings; mix and
+turn out to cool. When cool, form into cylinders, dip in egg, roll in
+breadcrumbs and fry in hot Crisco. Serve with tomato sauce.</p>
+
+
+<p class="p1 p-left"><b>April 26</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Mushroom Canapes</i></li>
+  <li>*<i>Chicken, a la King</i></li>
+  <li><i>Potato Croquettes</i></li>
+  <li><i>Tomato Mayonnaise</i></li>
+  <li><i>Cheese Drops</i></li>
+  <li><i>Washington Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Chicken, a la King</i>—½ boiled chicken (one pint in thick
+pieces), 2 tablespoons Crisco, 2 fresh mushrooms, 1 cup cream, ½ cup
+sherry wine, yolks 2 eggs, 1 teaspoon salt, 1 green pepper and 1 red
+pepper, cut in long thin strips. Melt Crisco, add mushrooms, cook 5
+minutes. Add chicken, heat through, add salt, wine and the strips
+of peppers. (The chicken should be removed from bone in long thick
+pieces.) Beat yolks until light, add cream, cook over boiling water
+or in chafing dish, stirring constantly until thickened, about 1½
+minutes; then pour over hot chicken mixture and serve at once on toast.</p>
+
+
+<p class="p1 p-left"><b>April 27</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Fried Trout</i></li>
+  <li><i>Radishes</i></li>
+  <li>*<i>Grilled Chickens</i></li>
+  <li><i>Glazed New Potatoes</i></li>
+  <li><i>Broiled Tomatoes</i></li>
+  <li><i>Stuffed Cucumber Salad</i></li>
+  <li><i>Cheese Sticks</i></li>
+  <li><i>Roman Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Grilled Chickens</i>—Have small spring chickens, clean and wipe
+well, and split down back. Soak them for an hour in olive oil that is
+seasoned with an onion sliced, some salt, pepper, parsley and lemon
+juice. Lift them from this dressing, and without wiping at all, but
+sprinkling over them a little flour, set to broil over a clear fire.
+Melt 4 tablespoons Crisco, add to it juice of 1 lemon, glass of Madeira
+and tablespoon cooked ham chopped as finely as it is possible to get
+it. Have this sauce hot, and put over chickens when taking them up.</p>
+
+
+<p class="p1 p-left"><b>April 28</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Clam Cocktail</i></li>
+  <li><i>Shad, Stuffed and Baked, Brown Butter Sauce</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Beets Stuffed with Peppers</i></li>
+  <li>*<i>Caramel Custard</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Caramel Custard</i>—4 eggs and 1 yolk, ½ cup sugar, 1 pint milk,
+and 1 teaspoon lemon extract. Have plain tin pudding mold, put 3
+tablespoons sugar into small saucepan and stir till it becomes quite
+brown like coffee. Pour this into mold and run it all over bottom of
+it. Crisco then sides of mold, beat eggs and sugar together till mixed
+well, then add milk and flavoring. Pour all into prepared mold, cover
+with piece of Criscoed paper; have stewpan with an inch of boiling
+water in it; put saucer or something flat in bottom of it, set pudding
+tin on this, and cover pan with lid. Let steam slowly for at least 1
+hour. It must not boil, but be set on part of stove<span class="pagenum" id="Page_179">[179]</span> where it will keep
+hot without boiling. Turn out and serve hot or cold.</p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>April 29</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Salsify Soup</i></li>
+  <li><i>Nut Sausage, Brown Sauce</i></li>
+  <li><i>Grilled Sweet Potatoes</i></li>
+  <li>*<i>Sour Cabbage</i></li>
+  <li><i>Apple and Prune Tart</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Sour Cabbage</i>—2 quarts chopped cabbage, 2 tablespoons Crisco, ½
+cup vinegar, salt and pepper to taste.</p>
+
+<p>Soak cabbage in cold water for 1 hour; drain; place it in an uncovered
+kettle of boiling salted water, cook 20 minutes; drain and return to
+kettle. Add vinegar, bring cabbage to boiling-point and cook 5 minutes.
+Add Crisco, salt and pepper to taste.</p>
+
+
+<p class="p1 p-left"><b>April 30</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Pepper Pot</i></li>
+  <li><i>Mutton Cutlets, Tomato Sauce</i></li>
+  <li><i>New Potatoes</i></li>
+  <li><i>Lima Beans</i></li>
+  <li><i>Sliced Tomato Salad</i></li>
+  <li><i>Cheese Fingers</i></li>
+  <li><i>Violet Mousse</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Pepper Pot</i>—A small knuckle of veal, 1 pound cooked tripe, 1
+onion, 2 medium-sized potatoes, 1 bunch pot herbs, 1 cup Crisco, 3
+quarts cold water.</p>
+
+<p>Wash veal and pot herbs and slice onion, put them with water, in soup
+kettle, on back of stove, where they will come gradually to boiling
+point. Allow to simmer 4 hours or more. Strain and set away to cool.
+This must be done day before it is wanted. When cold, skim off every
+particle of fat, add to it potatoes, cut in small cubes, tripe, cut in
+½ inch squares, bay leaf, few sprigs parsley chopped fine, and meat
+cut from knuckle, rejecting every bit of fat and gristle. Put them on
+to boil just long enough before dinner to cook potatoes; when boiling
+season to taste with salt and red pepper. Thicken soup with one
+teaspoon each flour and cornstarch mixed smooth with little water. Mix
+Crisco with 1 cup flour, ½ teaspoon salt and little pepper, and enough
+cold water to make dough stiff enough to roll out, cut in small squares
+and boil in soup ½ hour.</p>
+
+
+<p class="p1 p-left"><b>May 1</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Beef Soup</i></li>
+  <li><i>Noodles</i></li>
+  <li><i>Roast Beef</i></li>
+  <li><i>Yorkshire Pudding</i></li>
+  <li><i>Browned Potatoes</i></li>
+  <li>*<i>Canned Corn Pudding</i></li>
+  <li><i>Spinach and Egg Salad</i></li>
+  <li><i>Strawberry Sherbet</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Canned Corn Pudding</i>—1 can corn, 1 cup hot milk, ¼ teaspoon
+salt, ½ teaspoon sugar, 1 tablespoon Crisco, 1 tablespoon flour, and 1
+egg.</p>
+
+<p>Melt Crisco; mix well with flour; add the milk gradually, then the
+seasoning and corn, and last of all beaten egg. Pour into Criscoed
+baking dish and bake in moderate oven for ½ hour.</p>
+
+
+<p class="p1 p-left"><b>May 2</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Porterhouse Steak</i></li>
+  <li><i>Scalloped Potatoes with Onion</i></li>
+  <li><i>Artichokes, Hollandaise Sauce</i></li>
+  <li>*<i>Daisy Salad</i></li>
+  <li><i>Roquefort Cheese</i></li>
+  <li><i>Lemon Ice Cream with Grated Pineapple</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Daisy Salad</i>—Arrange around border of salad plates a row of
+crispy lettuce leaves, and in the center put a tablespoon of dressing.
+This makes center of daisy. Around this put petals made by cutting into
+narrow strips whites of hard-cooked eggs. Take yolks of these eggs and
+put through strainer, scattering over dressing in center to give a
+rough appearance. This will require about five hard-cooked eggs.</p>
+
+<p>The dressing for the center is made as follows: Beat together 3 eggs,
+add to them 1 cup milk, 2 tablespoons vinegar, ½ teaspoon salt, 2
+tablespoons Crisco, 2 teaspoons mustard mixed to paste with 2 teaspoons
+water, and pepper to taste. Bring to boiling point.</p>
+
+<p><span class="pagenum" id="Page_180">[180]</span></p>
+
+
+<p class="p1 p-left"><b>May 3</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Normandy Soup</i></li>
+  <li>*<i>Veal Loaf, Brown Sauce</i></li>
+  <li><i>String Beans</i></li>
+  <li><i>Baked Tomatoes</i></li>
+  <li><i>Mexican Salad</i></li>
+  <li><i>Cheese Fingers</i></li>
+  <li><i>Vanilla Ice Cream</i></li>
+  <li><i>Strawberry Tarts</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Veal Loaf</i>—1 pound cold roast veal finely chopped, ½ pound
+sausage meat, 2 tablespoons Crisco, 4 tablespoons breadcrumbs, ½ cup
+stock or gravy, 1 egg, salt and pepper to taste.</p>
+
+<p>Mix veal, sausage meat, Crisco, and breadcrumbs together, season
+liberally with salt and pepper, and add egg. Mix thoroughly and add
+gravy or stock gradually until it is thoroughly moistened. Form into
+a short thick roll, cover lightly with flour, or, when economy is not
+an object, coat with egg and breadcrumbs. Bake in moderate oven for 1
+hour, basting occasionally with hot Crisco, and serve hot with brown
+sauce.</p>
+
+
+<p class="p1 p-left"><b>May 4</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Clear Gravy Soup</i></li>
+  <li>*<i>Crown of Lamb with Peas</i></li>
+  <li><i>Potato Croquettes</i></li>
+  <li><i>Cauliflower</i></li>
+  <li><i>Bird’s Nest Salad</i></li>
+  <li><i>Cheese Custard</i></li>
+  <li><i>Sultana Roll, Strawberry Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Crown of Lamb with Peas</i>—Select parts from 2 loins containing
+ribs, scrape flesh from bone between ribs, as far as lean meat and trim
+off backbone. Shape each piece in semi-circle, having ribs outside and
+sew pieces together to form a crown. Trim ends of bones evenly and
+rather short and wrap each bone in thin strip fat scraps to prevent
+bone from burning. Place on rack in dripping pan with bowl in center of
+crown to preserve its shape. Dredge with flour, sprinkle with salt and
+pepper, basting frequently with melted Crisco, and allowing 9 minutes
+to the pound for roasting. Cover bones with Criscoed paper. Remove
+paper from bones before serving and fill the center with peas. Place
+paper frills on chop bones and parsley around base. The center of crown
+may be filled with potato balls, French fried potatoes, or puree of
+chestnuts.</p>
+
+
+<p class="p1 p-left"><b>May 5</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Hotch Potch</i></li>
+  <li><i>Baked Ham in Pastry</i></li>
+  <li><i>Mashed Turnips</i></li>
+  <li><i>Potato Balls</i></li>
+  <li><i>Stuffed Tomato Salad</i></li>
+  <li><i>Caramel Ice Cream</i></li>
+  <li><i>Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Hotch Potch</i>—⅓ cup pearl barley, 1 small cabbage, 2 carrots,
+1 turnip, 2 onions, parsley and herbs, 4 tablespoons Crisco, salt and
+pepper to taste, and 3 quarts water. Put barley on fire with cold
+water. Scrape or grate one of carrots, and put it aside in little
+water. Chop all rest of vegetables very small, and when water boils put
+them in with Crisco, salt and pepper. There should be enough vegetables
+to make it rather thick. Boil for 2 hours, then add scraped carrots,
+and boil for another ½ hour. Many other vegetables may be added.
+Lettuce, green peas, and celery when in season.</p>
+
+
+<p class="p1 p-left"><b>May 6</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Pear and Ginger Cocktail</i></li>
+  <li><i>Tomato and Vermicelli Soup</i></li>
+  <li><i>Broiled Beefsteak</i></li>
+  <li>*<i>French Fried Potatoes</i></li>
+  <li><i>Lettuce Salad</i></li>
+  <li><i>Lemon Pudding, White Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>French Fried Potatoes</i>—Wash and pare small potatoes, cut in
+eighths lengthwise, and soak 1 hour in cold water. Take from water,
+dry between towels, and fry in deep Crisco. Drain on brown paper and
+sprinkle with salt. To test Crisco, heat until a crumb of bread becomes
+a golden brown in 20 seconds.</p>
+
+<p><span class="pagenum" id="Page_181">[181]</span></p>
+
+
+<p class="p1 p-left"><b>May 7</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Tomato Pot Roast</i></li>
+  <li><i>Beet Greens</i></li>
+  <li><i>Boiled Potatoes</i></li>
+  <li><i>Spring Salad</i></li>
+  <li><i>Rhubarb Tutti Frutti</i></li>
+  <li><i>Maple Gingerbread</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Tomato Pot Roast</i>—Rub over with flour surface of a 4-pound
+piece of beef cut from lower round, and season it with salt and pepper.
+Finely chop 2 onions and fry them until brown in 3 tablespoons melted
+Crisco. Remove onions, put in meat, and cook it until well browned
+on all sides. Add can of tomatoes and 2 quarts water, cover, and let
+simmer for about 2 hours, or until meat is tender. Remove meat; thicken
+and strain liquor. Cut meat in slices and serve in sauce, or use cold
+for lunch.</p>
+
+
+<p class="p1 p-left"><b>May 8</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Beet Soup</i></li>
+  <li><i>Cold Pot Roast</i></li>
+  <li><i>Stuffed Potatoes</i></li>
+  <li><i>String Bean Salad</i></li>
+  <li><i>Stewed Apricots</i></li>
+  <li>*<i>Black Chocolate Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Black Chocolate Cake</i>—1¼ cups sugar, 2 eggs, ¼ cup Crisco, 4
+squares chocolate, 1½ cups flour, measured after sifting, 3 teaspoons
+baking powder, 1 teaspoon salt, ½ cup milk, and 1 teaspoon vanilla.</p>
+
+<p>Cream Crisco and sugar, add well beaten eggs, then chocolate melted,
+beat thoroughly. Sift salt and baking powder with flour and add
+alternating with milk to previous mixture. Add flavoring last and beat
+thoroughly before pouring into a pan well greased with Crisco. Bake in
+a moderate oven about 40 minutes.</p>
+
+
+<p class="p1 p-left"><b>May 9</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Broiled Bluefish</i></li>
+  <li>*<i>Souffle Potatoes, Canadian Style</i></li>
+  <li><i>Spinach</i></li>
+  <li><i>Radish Roses</i></li>
+  <li><i>Coffee Jelly, Whipped Cream</i></li>
+  <li><i>Sponge Cakes</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Souffle Potatoes, Canadian Style</i>—Select 6 large even-sized
+potatoes, wash and scrub them, and when dry bake them in hot oven
+until done. Cut off small portion of skin and remove inside part while
+hot. Rub this quickly through sieve into a basin, add 1 tablespoon
+cream, 1 tablespoon Crisco, salt, pepper, nutmeg to taste, and work in
+4 yolks of eggs.</p>
+
+<p>Beat whites of eggs to stiff froth, and stir lightly into mixture.
+Fill potato shells with this, and bake slowly for about ½ hour, or
+long enough for mixture to rise, and surface of it to brown. If liked,
+a little grated cheese can be incorporated with mixture and sprinkled
+over top of potatoes just before baking second time.</p>
+
+
+<p class="p1 p-left"><b>May 10</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Haricot Soup</i></li>
+  <li><i>Rice Fritters</i></li>
+  <li><i>Tomatoes au Gratin</i></li>
+  <li>*<i>Baked Bananas</i></li>
+  <li><i>Bread</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Baked Bananas</i>—Remove skins from 7 bananas and cut in halves
+lengthwise. Put in shallow granite pan or on an old platter. Mix 2
+tablespoons melted Crisco, ⅓ cup sugar, and 2 tablespoons lemon juice.
+Baste bananas with ½ the mixture. Bake 20 minutes in slow oven, basting
+during baking with remaining mixture.</p>
+
+
+<p class="p1 p-left"><b>May 11</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Fish Soup</i></li>
+  <li><i>Salt Cod Fish Balls</i></li>
+  <li><i>Steamed Brown Bread</i></li>
+  <li><i>Dressed Shredded Cabbage</i></li>
+  <li>*<i>Cream Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cream Pie</i>—3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 1
+tablespoon Crisco, 1½ pints milk, and 1 teaspoon lemon extract.</p>
+
+<p>Mix sugar and flour and then put into a saucepan, then add yolks of
+eggs, Crisco, milk and flavoring. Stir constantly until it thickens and
+then divide into 2 baked pie crusts and cover with a meringue made of
+whites of eggs.</p>
+
+<p><span class="pagenum" id="Page_182">[182]</span></p>
+
+
+<p class="p1 p-left"><b>May 12</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Fried Fish, Tartare Sauce</i></li>
+  <li><i>Calves’ Tongues</i></li>
+  <li><i>Sorrel Puree</i></li>
+  <li><i>French Pigeon Pie</i></li>
+  <li>*<i>Macaroni, a l’Italienne</i></li>
+  <li><i>Polish Salad</i></li>
+  <li><i>Apricot Parfait</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Macaroni, a l’Italienne</i>—¼ pound macaroni, 2 tablespoons flour,
+2 tablespoons Crisco, salt and paprika to taste, ½ cup brown stock, ½
+cup tomato pulp, and ½ cup grated cheese. Make sauce of Crisco, flour,
+seasonings, stock, and tomato pulp. Tomato pulp should be quite thick
+from long cooking. Add macaroni, cooked until tender, in boiling salted
+water, rinsed and drained. Reheat in double boiler, adding cheese
+meanwhile. Serve when cheese is melted and whole is very hot.</p>
+
+
+<p class="p1 p-left"><b>May 13</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Grilled Salmon</i></li>
+  <li><i>Cucumber</i></li>
+  <li><i>Potatoes</i></li>
+  <li><i>Galantine of Beef, Aspic Jelly</i></li>
+  <li><i>Vegetable Salad</i></li>
+  <li>*<i>Fruit Tart</i></li>
+  <li><i>Custard</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Fruit Tart</i>—2 pounds fruit, 1 cup sugar, ginger, 2 cups flour,
+6 tablespoons Crisco, and baking powder. If tart is to be made of
+rhubarb, it should be well washed (not skinned) and cut up in inch
+lengths, packed tightly into dish, sugar sprinkled among it, also ½
+teaspoon ground ginger. If made of gooseberries, they should be picked
+clean, washed, and put in dish with little cinnamon. If apples are
+used, they must be peeled and sliced very thinly, sugar sprinkled among
+them, and little lemon peel grated, or ½ teaspoon ground cinnamon. In
+no case put water in. Paste. Put flour in basin with dessertspoon,
+sugar, ½ teaspoon baking powder, 6 tablespoons Crisco, and crumble
+latter among flour until all lumps have disappeared, then pour in cold
+water to make stiff paste; turn it out on board and roll it a little
+larger than size of dish; after wetting it, cut off band of paste to
+put round edge of dish; wet band again and place remainder paste on.
+Press it down very lightly, to make edges adhere; pare and notch them
+neatly according to taste; brush top with cold water, and dust fine
+sugar over, then put in oven to bake for 1 hour. When fruit tart begins
+to boil out at side it is usually ready.</p>
+
+
+<p class="p1 p-left"><b>May 14</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Spring Soup</i></li>
+  <li><i>Slices of Galantine of Beef</i></li>
+  <li><i>Lettuce and Egg Salad</i></li>
+  <li><i>Cheese Toast</i></li>
+  <li><i>Bananas in Custard</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Spring Soup</i>—1 large lettuce, 12 spring onions, 2 tablespoons
+Crisco, 1 pint milk, 1 pint stock or water, 1 tablespoon cornstarch,
+parsley, salt, nutmeg, croutons of bread and sugar.</p>
+
+<p>Wash lettuce and onions, shred lettuce and slice onions thinly. Melt
+Crisco in saucepan, and fry lettuce and onions for about 5 minutes;
+add stock and part of milk, and let simmer gently for 10 minutes. Mix
+cornstarch with remainder of milk, pour into soup and stir until it
+boils, simmer for another 10 minutes; season to taste with pepper,
+salt, sugar, and little nutmeg. Cut some crust of bread into thin
+strips and dry quite crisp in oven; put them into tureen with parsley
+picked small, and pour soup over. Watercress, endive, or sorrel may be
+used either along with, or in place of, the lettuce for a change.</p>
+
+
+<p class="p1 p-left"><b>May 15</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Julienne Soup</i></li>
+  <li>*<i>Bobotee</i></li>
+  <li><i>Boiled Potatoes</i></li>
+  <li><i>Beans</i></li>
+  <li><i>Cream Cheese and Pimiento Salad</i></li>
+  <li><i>Blanc-mange and Stewed Fruit</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Bobotee</i>—1 pound lean beef or mutton, 6 ounces bread, 8
+tablespoons Crisco, 4 onions, 4 tablespoons almonds,<span class="pagenum" id="Page_183">[183]</span> 1 tablespoon
+vinegar, 1 tablespoon curry powder, 1 tablespoon sugar, 2 teaspoons
+salt, and 4 eggs.</p>
+
+<p>Soak bread in milk, then squeeze it, mince meat. Chop onions and fry
+in hot Crisco, keeping them of a pale color, add bread, curry, sugar,
+vinegar, and salt, then well mix in meat and eggs beaten. Crisco
+a pudding dish. Bake from 20 to 30 minutes. Serve in pudding dish
+garnished with slices of lemon and parsley. Can be eaten either hot or
+cold.</p>
+
+
+<p class="p1 p-left"><b>May 16</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Chipped Beef in Cream</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Lettuce and Radish Salad</i></li>
+  <li><i>Cheese Balls</i></li>
+  <li><i>Frozen Macedoine</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Chipped Beef in Cream</i>—Make white sauce using 8 tablespoons
+Crisco, 8 tablespoons flour, 3 cups milk and 1 cup cream. To it add ½
+pound dried beef broken into small pieces. Cook about 5 minutes and
+just before serving pour very slowly on to 2 well beaten eggs. Serve at
+once.</p>
+
+
+<p class="p1 p-left"><b>May 17</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Fruits</i></li>
+  <li>*<i>Spanish Omelet</i></li>
+  <li><i>Molded Spinach</i></li>
+  <li><i>New Potatoes</i></li>
+  <li><i>Corn Salad</i></li>
+  <li><i>Cheese Sticks</i></li>
+  <li><i>Frozen Souffle</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Spanish Omelet</i>—1 green pepper, 1 red pepper, 1 onion, 3
+tablespoons Crisco, 6 mushrooms, 6 eggs, 6 tablespoons water, salt and
+pepper to taste.</p>
+
+<p>Put ½ Crisco in saucepan, add onion chopped very fine, mushrooms and
+red and green pepper; cover, cook slowly for 20 minutes. Make plain
+omelet from rest of ingredients; turn this out on heated dish, fill
+ends of dish or platter with Spanish sauce, and send it to table. This
+omelet can be made very handsome by saving ¼ of green and red pepper,
+cutting it into fancy shapes to use as garnish for top of omelet.</p>
+
+
+<p class="p1 p-left"><b>May 18</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Strawberries</i></li>
+  <li><i>Lentil Soup, au Maigre</i></li>
+  <li>*<i>Scalloped Clams</i></li>
+  <li><i>Stewed Tomatoes</i></li>
+  <li><i>Beet and Cabbage Salad</i></li>
+  <li><i>Vanilla Ice Cream</i></li>
+  <li><i>Maple Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Scalloped Clams</i>—Chop 25 clams fine and season with red pepper
+and salt to taste. Blend together 1 tablespoon each Crisco and flour,
+and cook with 1 cup liquid, half milk and half clam juice, with a tiny
+pinch of soda, and stir until smooth and creamy. Add chopped clams with
+1 beaten egg. Have ready large clam or scallop shells, Crisco on inside
+and fill with clam mixture, smoothing over with silver knife blade.
+Arrange on baking dish and bake about 6 minutes, or until well browned.
+Garnish with parsley and pass sliced lemons with them.</p>
+
+
+<p class="p1 p-left"><b>May 19</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Grapefruit</i></li>
+  <li><i>Cream of Celery Soup</i></li>
+  <li>*<i>Sweetbreads</i></li>
+  <li><i>Creamed New Potatoes</i></li>
+  <li><i>Green Peas</i></li>
+  <li><i>Carrots</i></li>
+  <li><i>Hot Biscuit</i></li>
+  <li><i>Fruit Salad</i></li>
+  <li><i>Orange Ice</i></li>
+  <li><i>Sunshine Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Sweetbreads</i>—Clean and soak 2 pairs of sweetbreads in cold
+water for an hour or more, then put them in pan with enough water to
+cover them, and cook them for 20 minutes. Take them out and place them
+in cold water for 2 or 3 minutes to make them firm. Dry thoroughly, rub
+them with tablespoon of Crisco. Sprinkle with salt and pepper and place
+in a pan with brown sauce. Cook in hot oven for 20 minutes. Baste often
+with the sauce.</p>
+
+<p><span class="pagenum" id="Page_184">[184]</span></p>
+
+
+<p class="p1 p-left"><b>May 20</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Pea Soup</i></li>
+  <li><i>Croutons</i></li>
+  <li><i>Stuffed Eggs, Tartare Sauce</i></li>
+  <li><i>Baked Bananas</i></li>
+  <li><i>Potato Fluff</i></li>
+  <li>*<i>Onions Stuffed with Nuts</i></li>
+  <li><i>Apple Salad</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Onions Stuffed with Nuts</i>—2 large Spanish onions, or 6
+good-sized Bermuda onions, 1 cup boiled rice, 1 cup chopped English
+walnut meats, mixed with 1 teaspoon salt, 1 saltspoon pepper, and 1 raw
+egg.</p>
+
+<p>Put onions, without peeling into a saucepan of boiling water; add half
+the salt and boil for ½ an hour. Drain and dry. Remove outside skin,
+and with handle of a teaspoon, take out center, saving it for the
+sauce. Mix nuts, rice, seasoning and egg; fill this into onions; stand
+them in baking pan, brush with melted Crisco and bake in moderate oven
+for ½ hour. Chop very fine the portion that you have taken from center,
+press it through a sieve, add this pulp to a cup of tartare sauce and
+pour it into a sauceboat. Serve onions on platter; pass the sauce.</p>
+
+
+<p class="p1 p-left"><b>May 21</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Oloronnaise Potage</i></li>
+  <li><i>Broiled Shad Roe</i></li>
+  <li>*<i>Anna Potatoes</i></li>
+  <li><i>Duckling Braise with Cherries</i></li>
+  <li><i>Fresh Asparagus, Swiss</i></li>
+  <li><i>Weimar Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Anna Potatoes</i>—Peel, wash and drain 4 good-sized, sound, raw
+potatoes. Slice them with a Saratoga-chip potato machine. If none is
+at hand, slice them as fine as possible. Grate 2 ounces of Parmesan
+or Swiss cheese. Heat 2 tablespoons Crisco in a small frying pan,
+remove pan from fire and cover bottom with light layer of potatoes.
+Mix teaspoon salt with 2 saltspoons white pepper, sprinkle a little
+over potatoes, spread a little cheese over potatoes, and place few bits
+Crisco over cheese. Arrange another layer of potatoes—and so on till
+all are employed. Cover pan, place on moderate fire for 5 minutes.
+Turn them over with cake turner; let them cook again 3 minutes, then
+place in hot oven for 10 minutes. Turn on hot dish and serve.</p>
+
+
+<p class="p1 p-left"><b>May 22</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Little Neck Clams</i></li>
+  <li><i>Parmentier Puree</i></li>
+  <li><i>Veal Cutlets</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li>*<i>Spinach, Martha</i></li>
+  <li><i>Chicory Salad</i></li>
+  <li><i>Biscuit Tortoni</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Spinach, Martha</i>—Trim off stalks of 3 quarts fresh spinach,
+discarding stale leaves if any. Thoroughly wash and drain, plunge in
+gallon boiling water with 1 tablespoon salt and boil for 10 minutes.
+Take them up with skimmer, drain on sieve, press out all water, chop
+finely, place in saucepan. Cut 3 slices bread in ⅓ inch square pieces,
+place on plate, pour over them 1 tablespoon vinegar, then brown them
+in small frying pan with 1 tablespoon melted Crisco to golden color,
+add them to spinach, with 2 hard-cooked eggs cut into 8 pieces each,
+1 tablespoon Crisco, salt, sugar, grated nutmeg to taste, and 4
+tablespoons cream. Mix well with wooden spoon and cook 10 minutes,
+lightly mixing once in a while, dress on vegetable dish and serve.</p>
+
+
+<p class="p1 p-left"><b>May 23</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Potage, a la Monaco</i></li>
+  <li>*<i>Mackerel, Cold, Vinaigrette</i></li>
+  <li><i>Cucumbers, Bechamel Sauce</i></li>
+  <li><i>Tomato and Artichoke Salad</i></li>
+  <li><i>Monte Carlo Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Mackerel, Cold, Vinaigrette</i>—Select fine mackerel; clean, leaving
+head on, wrap in piece of cheesecloth, and boil in strong solution of
+vinegar and water until tender, taking care that it does not cook too
+long. 15 to 25 minutes should be sufficient. Make a vinaigrette sauce
+with ½ cup tarragon vinegar, 1 cup melted Crisco, 1 teaspoon made
+mustard, 1 teaspoon chopped parsley, 1 teaspoon chopped<span class="pagenum" id="Page_185">[185]</span> shallots,
+and 2 teaspoons chopped capers. Put vinegar into basin, add mustard,
+little salt, stir in Crisco and chopped ingredients. Mix well together,
+lay mackerel, after removing from cloth, on long platter, pour over
+vinaigrette sauce and let marinate thoroughly, putting in refrigerator
+as soon as cool. Serve ice cold in bed of parsley, garnished with lemon
+slices, and pass vinaigrette sauce with it.</p>
+
+
+<p class="p1 p-left"><b>May 24</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Puree, a l’Indienne</i></li>
+  <li><i>Lamb Stew with Dumplings</i></li>
+  <li><i>Lettuce, French Dressing</i></li>
+  <li><i>Cheese Balls</i></li>
+  <li><i>Snow Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Puree, a l’Indienne</i>—2 large apples, 4 tablespoons Crisco, 1
+large onion, 1 large carrot, 1 turnip, white 2 leeks, 1 stalk celery,
+sprig parsley, 1 bay leaf, 1 tablespoon cocoanut, juice ½ lemon, 1
+tomato, 1 teaspoon salt, ½ teaspoon red pepper, 1 tablespoon curry
+powder, 1 teaspoon curry paste, ½ cup cream, some boiled rice, and 2
+quarts of water.</p>
+
+<p>Melt Crisco, cut up all vegetables (prepared) into rough pieces, fry
+them a little in hot Crisco, add also curry powder, and fry it. Do not
+peel apples; simply wipe, cut up and add with vegetables. When fried
+for 7 minutes, add all ingredients except cream, simmer till soft, then
+rub all through fine sieve, return to pan to reheat, and gently add
+cream. Serve rice on paper mat, as croutons are served with most soups.</p>
+
+
+<p class="p1 p-left"><b>May 25</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Fish Chowder</i></li>
+  <li><i>Cucumber and Tomato Salad</i></li>
+  <li><i>Cheese Croquettes</i></li>
+  <li><i>Bakewell Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Fish Chowder</i>—1 white fish weighing 5 pounds, 4 cups potato
+dice, ½ cup onion dice, ½ cup salt pork dice, salt, pepper, and red
+pepper to taste, 4 cups hot water, 2 tablespoons Crisco, 4 tablespoons
+flour, 4 cups milk, and 10 buttered crackers. Remove head and skin
+and cut fish into fillets. Cover head, skin and bones with cold
+water; simmer 20 minutes, strain. Reserve liquor. Parboil potatoes 10
+minutes. Cook onion in salt pork until yellow. Arrange in layers, fish,
+potatoes, onions and salt pork; cover with water in which bones were
+cooked, and simmer until potatoes are tender. Thicken milk with Crisco
+and flour cooked together, combine mixtures, add seasonings, and pour
+over buttered crackers which have been previously soaked in cold milk.
+Do not allow onion or salt pork to burn.</p>
+
+
+<p class="p1 p-left"><b>May 26</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Turnip Soup</i></li>
+  <li><i>Beefsteak and Kidney Pie</i></li>
+  <li><i>Potatoes</i></li>
+  <li><i>Peas</i></li>
+  <li><i>Lettuce Salad</i></li>
+  <li><i>Caramel Trifle</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Turnip Soup</i>—Take 2 pounds of peeled turnips, cut into small
+squares, place in a stewpan with 4 tablespoons Crisco, stir them over a
+quick fire, add pinch salt, 1 tablespoon flour, add 3 pints of stock,
+simmer gently for 1½ hours, and pass whole through a sieve. Put back
+in stewpan, and add little seasoning. Bring to boil, and just before
+sending to table add 1 cup of good cream.</p>
+
+
+<p class="p1 p-left"><b>May 27</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Chutney Canapes</i></li>
+  <li><i>Roast Sirloin of Beef</i></li>
+  <li><i>Franconia Potatoes</i></li>
+  <li><i>Summer Squash</i></li>
+  <li><i>Olive Salad</i></li>
+  <li><i>Strawberry Ice Cream</i></li>
+  <li>*<i>Genoa Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Genoa Cake</i>—¼ pound Crisco, and ¼ pound butter. Mix to a cream
+with ½ pound sugar, add little mace, stir in gradually yolk of 6 eggs
+and ½ beaten whites, 10 ounces flour,<span class="pagenum" id="Page_186">[186]</span> beat well for 1 minute, add 1
+pound raisins, ¼ pound citron, cut very fine, grated rind of 1 lemon,
+and 2 ounces chopped almonds. Mix well, add remainder of beaten whites
+last. Mix well, put in pan lined with paper, sprinkle top with chopped
+almonds and bake in slow oven.</p>
+
+
+<p class="p1 p-left"><b>May 28</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Mock Consomme</i></li>
+  <li><i>Roast Crown of Lamb, Currant Mint Sauce</i></li>
+  <li><i>Potato Balls</i></li>
+  <li><i>Peas</i></li>
+  <li><i>Asparagus on Toast</i></li>
+  <li>*<i>Carrot Salad</i></li>
+  <li><i>Raspberry Ice Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Carrot Salad</i>—Scrape, cut into slices and then into fancy
+shapes, 4 large carrots. Soak in cold water for ½ an hour, and then
+cook in boiling unsalted water until tender. Drain and dry. Line salad
+bowl with crisp lettuce leaves, and arrange on top the carrots. Serve
+with following dressing: Rub sides and bottom of bowl with clove
+garlic, add salt and pepper to taste and 6 tablespoons melted Crisco;
+add piece of ice, if possible; stir until salt is dissolved, then add 1
+tablespoon vinegar or lemon juice. Beat until thick; use at once.</p>
+
+
+<p class="p1 p-left"><b>May 29</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Raw Clams</i></li>
+  <li><i>Chicken Pie</i></li>
+  <li>*<i>Stuffed Potatoes</i></li>
+  <li><i>Broiled Tomatoes</i></li>
+  <li><i>Pepper and Cucumber Salad</i></li>
+  <li><i>Cheese Fingers</i></li>
+  <li><i>Pineapple Jelly</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Stuffed Potatoes</i>—Bake 7 good-sized potatoes. When done, cut
+off a lengthwise slice; scoop out potato with a spoon. Mash; add 1
+tablespoon Crisco, salt and pepper to taste, ½ cup milk, and 2 egg
+whites beaten stiff. Refill skins with this mixture. Pile lightly, do
+not smooth, bake until potatoes are puffed and brown.</p>
+
+
+<p class="p1 p-left"><b>May 30</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Fruit Soup</i></li>
+  <li><i>Breaded Mutton Chops</i></li>
+  <li><i>Potatoes</i></li>
+  <li>*<i>Peas</i></li>
+  <li><i>Tomato Mayonnaise</i></li>
+  <li><i>Banana Charlotte Russe</i></li>
+  <li><i>Assorted Cakes</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Peas</i>—1 quart cooked green peas, 2 ounces of lean cooked ham
+cut into dice, 2 tablespoons Crisco, 2 tablespoons good stock, 1
+teaspoon flour, ½ small onion finely chopped, a pinch of sugar, grated
+nutmeg, salt and pepper to taste. Fry onion until lightly browned in
+Crisco, add flour and ham, stir over fire for a minute or two, then
+put in peas, stock, sugar, and nutmeg. Season to taste, simmer for ten
+minutes, stirring occasionally, then serve.</p>
+
+
+<p class="p1 p-left"><b>May 31</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Milk Soup</i></li>
+  <li>*<i>Beef Loaf, Brown Sauce</i></li>
+  <li><i>Potatoes</i></li>
+  <li><i>Tomatoes</i></li>
+  <li><i>Radish and Watercress Salad</i></li>
+  <li><i>Vanilla Pudding, Jam Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Beef Loaf</i>—Mix together 3 pounds chopped raw beef, ¼ pound of
+minced salt pork, 1 cup cracker dust, 2 teaspoons, each, of salt and
+pepper, and moisten all with 2 beaten eggs, teaspoonful onion juice,
+and teaspoon Worcestershire sauce. Work in 2 tablespoons melted Crisco,
+and pack in a Criscoed mold. Cover; set in a roasting pan of boiling
+water, and cook in a steady oven for 2 hours. Serve with brown sauce.</p>
+
+
+<p class="p1 p-left"><b>June 1</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Curried Lobster</i></li>
+  <li>*<i>Boiled Stuffed Leg of Lamb</i></li>
+  <li><i>Potatoes</i></li>
+  <li><i>Scalloped Sweet Corn</i></li>
+  <li><i>Cherry Salad</i></li>
+  <li><i>Frozen Watermelon</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Boiled Stuffed Leg of Lamb</i>—Have small, tender leg of lamb, and
+remove bone. Make forcemeat of ½<span class="pagenum" id="Page_187">[187]</span> pound fresh mushrooms cut in pieces,
+½ cup chopped boiled ham, ½ cup breadcrumbs, and 2 tablespoons melted
+Crisco. Season with pepper and salt, and put into the lamb in place of
+removed bone. Tie it up well, wrap in piece of cheesecloth, and boil
+in salted water, having juice ½ lemon, 1 onion, and few branches of
+parsley in it. Serve with currant jelly sauce; that is, 4 tablespoons
+butter melted together with ½ tumbler currant jelly and ½ glass white
+wine.</p>
+
+
+<p class="p1 p-left"><b>June 2</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Green Vegetable Soup</i></li>
+  <li><i>Fried Chicken, Virginia Style</i></li>
+  <li><i>Cornmeal Bread</i></li>
+  <li><i>Broiled Tomatoes</i></li>
+  <li><i>Bean Salad</i></li>
+  <li>*<i>Strawberry Fritters</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Strawberry Fritters</i>—Have large, ripe strawberries, remove
+hulls and clean them thoroughly. Moisten each berry with little brandy,
+roll in sugar and stand till berries absorb considerable sweetness.
+Roll them in finest possible breadcrumbs and drop into hot Crisco.
+Sprinkle strawberries with powdered sugar when taking up, and serve
+with them sweetened whipped cream. Care must be taken that strawberries
+are not too ripe. They must be quite hard and firm to be perfectly
+satisfactory when served.</p>
+
+
+<p class="p1 p-left"><b>June 3</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Crab Soup</i></li>
+  <li><i>Salmon, la Francesca</i></li>
+  <li><i>Veal, Roasted</i></li>
+  <li><i>Chiffonade Salad</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Crackers</i></li>
+  <li><i>Tipsy Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Crab Soup</i>—Remove cooked meat from 6 hard-shelled crabs and
+chop finely. Add 3 cups white stock, ⅔ cup stale breadcrumbs, 1 slice
+of onion, 1 sprig of parsley, and simmer 20 minutes. Blend together 1
+tablespoon Crisco and 1 tablespoon flour, and add 1 cup cream, salt and
+red pepper to taste. Combine mixtures and bring to boiling point.</p>
+
+
+<p class="p1 p-left"><b>June 4</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Boiled Halibut, Lobster Sauce</i></li>
+  <li><i>Beef Roll in Jelly</i></li>
+  <li><i>Italian Risotto</i></li>
+  <li>*<i>Fruit Salad</i></li>
+  <li><i>Manhattan Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Fruit Salad</i>—Mix equal parts shredded fresh or preserved
+pineapple, bananas in small pieces, and sections tangerines, and
+marinate together in French dressing. Fill banana skins with mixture,
+sprinkle generously with paprika, arrange on lettuce leaves, and serve
+with French dressing.</p>
+
+<p>The dressing is made as follows: Put 4 tablespoons melted Crisco in
+cold bowl; if possible, put in small piece ice. Add ½ teaspoon salt,
+saltspoon pepper, and stir until salt is dissolved, add tablespoon
+vinegar or lemon juice. Beat for 3 minutes until dressing is as thick
+as cream. Use at once.</p>
+
+
+<p class="p1 p-left"><b>June 5</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Grapefruit Cocktail</i></li>
+  <li>*<i>Roast Duckling, Apple Sauce</i></li>
+  <li><i>Rice Fritters</i></li>
+  <li><i>Creamed Carrots</i></li>
+  <li><i>Macedoine Salad</i></li>
+  <li><i>Wafers</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Rhubarb Meringue Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Roast Duckling</i>—This is prepared and trussed similarly to
+goose, but not usually stuffed. Roast from 30 to 40 minutes. Green peas
+are the usual accompaniment to roast duckling. Serve with apple sauce
+which is made as follows: 1 pound cooking apples, 1 tablespoon Crisco,
+½ cup water, and sugar. Peel, core, and slice the apples, cook them
+in a stewpan with water and Crisco, add a little sugar to taste. Stir
+well, or pass through a sieve.</p>
+
+
+<p class="p1 p-left"><b>June 6</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Hamburg Steak, Maitre d’Hotel</i></li>
+  <li>*<i>Asparagus</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Lettuce and Radish Salad</i></li>
+  <li><i>Strawberry Mousse</i></li>
+  <li><i>Lady Fingers</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Asparagus</i>—Boil 2 cups asparagus tips in salted water 15
+minutes, then<span class="pagenum" id="Page_188">[188]</span> drain them; while they are cooking put 1 cup milk in
+double boiler, and when boiling pour some of it on 2 lightly beaten
+eggs, stirring vigorously meanwhile, then put eggs into double boiler
+with milk, and stir until it begins to thicken. Add 1 teaspoon Crisco,
+salt and pepper to taste, and remove from fire. Cut asparagus tips into
+½ inch pieces and add them to sauce. Take 6 stale rolls, cut off tops,
+remove inside, let them dry in oven; when crisp and hot fill each with
+asparagus in sauce, replace tops and serve.</p>
+
+
+<p class="p1 p-left"><b>June 7</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Boiled Salmon, Egg Sauce</i></li>
+  <li><i>Creamed Potatoes</i></li>
+  <li><i>New Peas</i></li>
+  <li><i>Dressed Lettuce</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Crackers</i></li>
+  <li>*<i>Chocolate Bread Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Chocolate Bread Pudding</i>—¾ cup breadcrumbs, 2 cups scalded
+milk, 3 squares melted chocolate, 2 eggs, 1 tablespoon Crisco, salt
+to taste, ½ teaspoon vanilla, ¼ cup cold milk, ¾ cup sugar and ½ cup
+Sultana raisins. Mix all ingredients in order given. Pour into a
+Criscoed baking dish, set into pan of hot water, and bake 1 hour in
+moderate oven; stir twice during baking to keep chocolate from rising
+to the top.</p>
+
+
+<p class="p1 p-left"><b>June 8</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Veal Cutlet, Brown Gravy</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li>*<i>Glazed Carrots</i></li>
+  <li><i>Pea Salad</i></li>
+  <li><i>Cottage Pudding, Strawberry Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Glazed Carrots</i>—For this, carrots must be cut into even cones
+or ovals, and it is convenient to use imported carrots in glass
+bottles. If these are used they are already boiled; if fresh carrots
+are used scrape, wash them and cut out little shapes with patent
+cutter, then boil slowly until tender, but not quite done, and put 4
+cups of them in frying pan with 4 tablespoons melted Crisco, sprinkle
+with fine sugar, and stir over hot fire until they begin to brown; add
+4 tablespoons stock they were boiled in, adding more stock if needed,
+and continue stirring until carrots are nicely glazed.</p>
+
+
+<p class="p1 p-left"><b>June 9</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Roast Beef</i></li>
+  <li><i>Horseradish Relish</i></li>
+  <li><i>Asparagus</i></li>
+  <li><i>Franconia Potatoes</i></li>
+  <li><i>Bean Salad</i></li>
+  <li>*<i>Cherry Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cherry Pie</i>—1 quart ripe cherries, 1 yolk egg, 3 tablespoons
+cream, and ½ cup sugar. Wash cherries, stem and place in colander over
+dish to catch juice. Place thin layer of the following dough on shallow
+pan, sprinkle top with breadcrumbs. Spread stoned cherries over evenly.
+Sprinkle with sugar and cinnamon. Beat yolk well, add cream and cherry
+juice and pour over all. Bake in hot oven until well browned at bottom.</p>
+
+<p>The dough is made as follows: 1 tablespoon Crisco, 1 cup flour, ½
+teaspoon baking powder, ¼ cup sugar and 1 egg. Mix dry ingredients.
+Work in Crisco with finger tips; add egg; mix. Toss on slightly floured
+board and roll a ¼ inch thick. This makes enough dough for a large
+oblong pan.</p>
+
+
+<p class="p1 p-left"><b>June 10</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Scotch Broth</i></li>
+  <li><i>Cold Roast Beef</i></li>
+  <li><i>Creamed Potatoes</i></li>
+  <li>*<i>String Beans</i></li>
+  <li><i>Tomato and Olive Salad</i></li>
+  <li><i>Vanilla Ice Cream</i></li>
+  <li><i>Crushed Raspberries</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>String Beans</i>—If fresh beans are used pick them over, remove
+ends and “strings,” and boil for ½ an hour or more; then drain them,
+and add 1 tablespoon Crisco and 2 tablespoons milk, season to taste,
+and serve after 10 minutes’ slow cooking. If canned beans are used omit
+the first long boiling.</p>
+
+<p><span class="pagenum" id="Page_189">[189]</span></p>
+
+
+<p class="p1 p-left"><b>June 11</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Vegetable Soup</i></li>
+  <li><i>Broiled Steak</i></li>
+  <li><i>Stuffed Tomatoes</i></li>
+  <li><i>Baked Macaroni</i></li>
+  <li>*<i>Pear and Pimiento Salad</i></li>
+  <li><i>Apricot Blanc-mange</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Pear and Pimiento Salad</i>—Fill each canned pimiento with 2
+halves canned pears; place each pimiento in nest of lettuce and serve
+with following dressing: Put 1 teaspoon salt and 1 saltspoon black
+pepper in bowl, and stir into them with wooden spoon, very slowly, 4
+tablespoons melted Crisco, and add 2 tablespoons vinegar, mixing it
+well with Crisco.</p>
+
+
+<p class="p1 p-left"><b>June 12</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Tomato Soup</i></li>
+  <li>*<i>Planked Salmon</i></li>
+  <li><i>Potato Balls</i></li>
+  <li><i>Fresh Green Peas</i></li>
+  <li><i>Lettuce and Cucumber Salad</i></li>
+  <li><i>Cheese Bread-Sticks</i></li>
+  <li><i>Lemon Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Planked Salmon</i>—Have salmon cut in steaks 1½ or 2 inches thick.
+2 steaks of average size can be placed on medium-sized plank. Crisco
+plank thoroughly, place fish upon it, and broil under gas broiler,
+turning flame low after first few moments. Or it can be baked in oven
+of range. Serve on plank, surrounded by potato balls cut with French
+vegetable cutter. Heat ¼ cup cream, add salt and pepper to taste, and
+3 tablespoons finely chopped parsley. Shake potato balls in this until
+well covered with seasonings. Serve Hollandaise sauce with planked
+salmon.</p>
+
+
+<p class="p1 p-left"><b>June 13</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Strawberry Cocktail</i></li>
+  <li><i>Roast Lamb, Mint Sauce</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Carrots and Peas</i></li>
+  <li>*<i>Cherry Roly Poly</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cherry Roly Poly</i>—Roll pastry or a baking powder biscuit dough
+very thin, about ⅛ of an inch in thickness, sprinkle with sugar, and
+dot with ripe stoned cherries. Roll like a jelly roll, press, and
+close the ends as tight as possible. Tie in a floured cloth, and cook
+in boiling water 2 hours, or steam in steamer 1 hour. Remove from cloth
+and serve on hot platter with the following sauce: ½ cup Crisco, 1 cup
+powdered sugar, 1 egg yolk, 2 tablespoons wine, and 2 egg whites. Cream
+Crisco; add sugar, yolk of egg and wine. Cook over hot water until hot.
+Remove from fire and add beaten whites of eggs.</p>
+
+
+<p class="p1 p-left"><b>June 14</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Roasted Little Neck Clams</i></li>
+  <li>*<i>Salmi of Lamb</i></li>
+  <li><i>Fried New Potatoes</i></li>
+  <li><i>Boiled Bermuda Onions</i></li>
+  <li><i>Individual Strawberry Pies</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Salmi of Lamb</i>—Cut cold roast lamb in thin slices. Cook 5
+minutes 2 tablespoons Crisco with ½ tablespoon finely chopped onion.
+Add lamb, sprinkle with salt and pepper, and cover with 1 cup cold lamb
+gravy seasoned with Worcestershire sauce. Cook until thoroughly heated.
+Arrange slices overlapping one another lengthwise of platter, pour
+around sauce, and garnish with toast points. A few stoned olives and
+mushrooms improve this sauce.</p>
+
+
+<p class="p1 p-left"><b>June 15</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Pea Soup</i></li>
+  <li>*<i>Baked Brains</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Escalloped Asparagus</i></li>
+  <li><i>Romaine Salad</i></li>
+  <li><i>Greengage Ice Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Baked Brains</i>—Prepare brain of an ox by washing and skimming
+it, and then steep it on back of range for 1 hour. Rub it with flour
+and salt, lay on it bits of Crisco, and set in oven, having added water
+to dish in which it is to bake. Bake it 1 hour, basting it often, and
+serve with mushroom sauce. Onion sauce may be substituted for the
+mushroom sauce.</p>
+
+<p><span class="pagenum" id="Page_190">[190]</span></p>
+
+
+<p class="p1 p-left"><b>June 16</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Baked Trout</i></li>
+  <li><i>Chicken Epicurean</i></li>
+  <li><i>New Potatoes</i></li>
+  <li><i>String Beans in Cream</i></li>
+  <li><i>Tomato Salad</i></li>
+  <li><i>Pineapple Bisque</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Baked Trout</i>—Clean brook trout, season with salt, black pepper,
+and paprika. Lay in Criscoed baking pan, dredge with flour, sprinkle
+with chopped parsley and bits of Crisco, pour over little vinegar and
+water, and bake in hot oven until done, basting often with Crisco.
+Garnish with parsley, and serve hot with cream sauce.</p>
+
+
+<p class="p1 p-left"><b>June 17</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Brunoise Soup</i></li>
+  <li><i>Porterhouse Steak</i></li>
+  <li><i>Olives</i></li>
+  <li><i>Stuffed Potatoes</i></li>
+  <li>*<i>Beans</i></li>
+  <li><i>Belgian Salad</i></li>
+  <li><i>Compote of Cherries</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Beans</i>—Boil 1 quart beans until tender, salting them well when
+half cooked. Beat 1 tablespoon Crisco to a cream, beat in yolk 1 egg,
+1 tablespoon finely chopped parsley, 1 saltspoon black pepper, and
+2 teaspoons lemon juice; when this sauce is well mixed stir it into
+beans, taking care not to break them, then serve.</p>
+
+
+<p class="p1 p-left"><b>June 18</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Celery Soup</i></li>
+  <li><i>Stewed Chicken</i></li>
+  <li><i>Rice Croquettes</i></li>
+  <li><i>Green Peas</i></li>
+  <li>*<i>Watercress Salad</i></li>
+  <li><i>Lemon Jelly</i></li>
+  <li><i>Iced Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Watercress Salad</i>—Take plenty fresh young sprigs of watercress,
+wash and dry them thoroughly, put them lightly in dish, add 3 sliced
+shallots. Pour over them dressing made with 3 parts melted Crisco and 1
+of lemon juice or vinegar. Garnish with tufts scraped horseradish.</p>
+
+
+<p class="p1 p-left"><b>June 19</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Roast Loin of Mutton</i></li>
+  <li><i>Creamed Spinach</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Pineapple Charlotte</i></li>
+  <li>*<i>Maids of Honor</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Maids of Honor</i>—Crisco puff pastry, 4 tablespoons sugar, 1
+tablespoon ground almonds, 2 eggs, ½ teaspoon vanilla, 4 tablespoons
+melted Crisco, and 1 tablespoon cocoanut. Roll out Crisco puff pastry
+and line 8 gem pans with it. Put eggs and sugar into basin, and beat
+them together for 15 minutes; then stir in lightly Crisco, ground
+almonds, cocoanut, and vanilla. Put 3 teaspoons into each gem pan and
+bake in a moderate oven for 20 minutes. When cooked, sprinkle over with
+little sugar.</p>
+
+
+<p class="p1 p-left"><b>June 20</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Cream of Cucumber Soup</i></li>
+  <li><i>Grilled Salmon, Mayonnaise Sauce</i></li>
+  <li><i>Lamb Cutlets</i></li>
+  <li><i>Green Peas</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Cold Fruit Souffle</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cream of Cucumber Soup</i>—2 large cucumbers, 8 onions, sprig
+parsley, handful spinach, 2 tablespoons Crisco, 1 tablespoon
+cornstarch, 1 quart white stock, 1 cup milk, 2 cups cream, 2 yolks
+eggs, nutmeg, 1 teaspoon sugar, pepper and salt to taste, croutons.</p>
+
+<p>Peel cucumbers and cut firm part into dice, about 3 tablespoons; boil
+gently in salted water until soft, drain and reserve for soup. Cut
+remainder cucumber into pieces, cut onions small. Make Crisco hot in
+stewpan, fry onions and cucumber 5 minutes, add parsley with stock, let
+it simmer 20 minutes. Mix cornstarch with milk, stir in soup until it
+boils, let boil 10 minutes. Well wash and drain spinach, pound it in
+mortar, turn it into cloth and squeeze lightly as possible.<span class="pagenum" id="Page_191">[191]</span> Pour as
+much of this liquor into soup as will make it a delicate green color.
+Pass soup through sieve, turn it back into stewpan. Mix cream and
+yolks of eggs in basin, pour boiling soup on to them, stirring at same
+time, return to pan; it must not boil again or it will curdle. Season
+to taste with nutmeg, pepper, and salt. Cut bread into dice, fry pale
+color in hot Crisco, drain and toss them in sugar, sprinkle little red
+pepper over and place in oven 2 minutes. Warm dice of cucumber, put
+them in tureen with croutons and pour hot soup over and serve.</p>
+
+
+<p class="p1 p-left"><b>June 21</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Fried Flounders, Lemon Sauce</i></li>
+  <li>*<i>Beef, a la Mode</i></li>
+  <li><i>Cauliflower au Gratin</i></li>
+  <li><i>Creamed Potatoes</i></li>
+  <li><i>Fruit Chartreuse</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Beef, a la Mode</i>—3 pounds lean beef, larding bacon, 1 quart
+stock, 1 glass claret, 3 tablespoons Crisco, 4 tablespoons flour, 2
+carrots, 1 chopped onion, 10 button onions, sprig parsley, piece thyme,
+1 bay leaf, juice half lemon, 2 cloves, salt and pepper to taste.</p>
+
+<p>Trim, bone, and lard meat, place it in basin with wine, lemon juice,
+chopped onion, cloves, salt, pepper, parsley, thyme, bay leaf, and let
+it stand 2 hours, basting frequently. Melt Crisco in stewpan, drain
+beef, and fry it brown, and at same time lightly fry button onions.
+Remove both from stewpan, put in flour, and fry until it acquires a
+nut-brown color; add stock and wine marinade in which meat was soaked,
+and stir until boiling. Replace meat and onions, season to taste, add
+carrots thinly sliced, cook gently for 3 hours, stirring and skimming
+occasionally. When done place on hot dish, strain sauce over, and
+garnish with groups of onions and carrots.</p>
+
+
+<p class="p1 p-left"><b>June 22</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Tournedos of Beef with Olives</i></li>
+  <li><i>Braised Lettuce</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Alligator Pear Salad</i></li>
+  <li><i>Strawberry Ice Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Tournedos of Beef with Olives</i>—2 pounds fillet beef, 8 croutons
+fried bread, 2 tomatoes, white sauce, olives, straw potatoes, 4
+tablespoons Crisco, and seasoning.</p>
+
+<p>Cut fillet in slices 1 inch thick, trim into small rounds with cutter.
+Melt Crisco in saute pan, fry tournedos quickly and brown nicely,
+season with pepper and salt, and dress each on round crouton of bread,
+cut same size as fillet, and fried. On this place thin slice tomato
+that has been slightly cooked in Crisco; in center of tomato place a
+teaspoon white sauce; on that, again, arrange olives. Cut potatoes in
+strips, and fry them golden brown in hot Crisco; arrange these round
+tournedos, and serve hot.</p>
+
+
+<p class="p1 p-left"><b>June 23</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Soup with Marrow Balls</i></li>
+  <li><i>Sweetbread Patties</i></li>
+  <li><i>Green Peas</i></li>
+  <li><i>Saratoga Chips</i></li>
+  <li><i>Beet Salad</i></li>
+  <li>*<i>Raspberry Batter Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Raspberry Batter Pudding</i>—1 pint milk, 2 eggs, 4 tablespoons
+flour, salt, and melted Crisco. Put flour and good pinch of salt into a
+basin, make a well in center, break in eggs, stir, gradually mixing in
+flour from sides, and add milk by degrees until a thick, smooth batter
+is formed. Now beat well 10 minutes, add remainder of milk; cover, and
+let stand for at least 1 hour. When ready to use, put 1 tablespoon
+melted Crisco into pudding dish, and while it is heating give batter
+another good beating. Pour into dish, and bake in quick oven for 35
+minutes. Serve with raspberries and sugar.</p>
+
+<p><span class="pagenum" id="Page_192">[192]</span></p>
+
+
+<p class="p1 p-left"><b>June 24</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Puree of Peas</i></li>
+  <li><i>Baked Red Snapper, Tomato Sauce</i></li>
+  <li><i>Riced Potatoes</i></li>
+  <li><i>Buttered Beets</i></li>
+  <li><i>Cabbage Salad</i></li>
+  <li>*<i>Cup Puddings</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cup Puddings</i>—These should be baked in little cups or molds.
+For 1 pudding, take 1 tablespoon of following ingredients: flour,
+Crisco, milk, currants, sugar.</p>
+
+<p>For 3 puddings use treble quantities. Put flour into a basin with a
+pinch of salt, together with currants and sugar; melt Crisco to pour
+in, add milk, and mix well together. Put into Criscoed cups and bake in
+a moderate oven for a ¼ of an hour. Tops should be nicely browned when
+done. These puddings are nice either hot or cold.</p>
+
+
+<p class="p1 p-left"><b>June 25</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Soup with Bread Balls</i></li>
+  <li><i>Fried Spring Chicken, Milk Gravy</i></li>
+  <li><i>New Potatoes</i></li>
+  <li><i>Asparagus</i></li>
+  <li><i>Tomato Mayonnaise</i></li>
+  <li>*<i>Rhubarb Fanchonettes</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Rhubarb Fanchonettes</i>—2 pounds rhubarb, 1 cup sugar, ½ cup
+strained orange juice, 1 tablespoon powdered gelatine, 1 piece
+orange peel, 1 cup cream, whipped, flavored and sweetened, number of
+individual pastry shells.</p>
+
+<p>Cut rhubarb into inch pieces. Hot house variety needs no peeling.
+Place in baking dish in layers, sprinkling sugar between layers. Add 2
+tablespoons water, 1 tablespoon Crisco, and a few thin strips orange
+peel, place in moderate oven, cover and bake 1 hour. Dissolve gelatine
+in orange juice and when rhubarb is cooked remove it from oven and
+add this mixture to it. Let it get cold. When ready to serve fill
+shells with rhubarb mixture, heap with whipped cream and decorate with
+crystallized orange peel.</p>
+
+
+<p class="p1 p-left"><b>June 26</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Curried Chicken</i></li>
+  <li><i>New Green Peas</i></li>
+  <li><i>Young Carrots</i></li>
+  <li><i>Macedoine Salad</i></li>
+  <li><i>Boiled Custard with Snow Eggs</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Curried Chicken</i>—Clean and dress a 3-pound chicken and cut in
+pieces for serving. Put ⅓ cup Crisco in a hot frying pan, add chicken,
+and cook 10 minutes, tightly covered. Then add liver and gizzard, and
+continue cooking for 10 minutes longer.</p>
+
+<p>Cut 2 medium-sized onions in thin slices, and add to chicken with 2
+teaspoons salt and 1 tablespoon curry powder. Add sufficient boiling
+water to cover, and simmer until chicken is tender. Remove chicken,
+strain liquor, and thicken it with a roux of flour and water. Make
+border of boiled rice around platter or serving dish, arrange chicken
+in center, and pour curry sauce over it.</p>
+
+
+<p class="p1 p-left"><b>June 27</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Boiled Salmon, Egg Sauce</i></li>
+  <li><i>Boiled Potatoes</i></li>
+  <li><i>Peas</i></li>
+  <li><i>Cucumber Salad</i></li>
+  <li>*<i>Almond Pudding</i></li>
+  <li><i>Meringues</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Almond Pudding</i>—Beat separately yolks of 2 eggs and whites of
+3, and mix to a cream with 4 tablespoons ground almonds, 4 tablespoons
+sugar, and 4 tablespoons Crisco. Mix in a wineglass of sherry, and pour
+into a Criscoed mold ornamented with nuts. Bake it, and serve hot.</p>
+
+
+<p class="p1 p-left"><b>June 28</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Lettuce Soup</i></li>
+  <li><i>Bread Sticks</i></li>
+  <li>*<i>Halibut Ramekins</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Asparagus</i></li>
+  <li><i>Ginger Ice Cream</i></li>
+  <li><i>Lady Fingers</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Halibut Ramekins</i>—Flake rather finely 1½ pounds cooked halibut.
+See that it is free from bones and skin. Have ready 1 pint seasoned
+white sauce. Crisco few fireproof dishes.</p>
+
+<p><span class="pagenum" id="Page_193">[193]</span></p>
+
+<p>Mix halibut with sauce, season with salt and pepper, then fill dishes
+with it, smooth over surface with wetted knife, and cover with thin
+layer white sauce. Sprinkle top with mixture of breadcrumbs and grated
+cheese, and place a few tiny bits Crisco here and there on surface.
+Bake in fairly hot oven 25 minutes, so as to get it thoroughly heated
+and surface browned. Dish up and serve hot.</p>
+
+
+<p class="p1 p-left"><b>June 29</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Beef Croquettes, Brown Sauce</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Beets</i></li>
+  <li><i>Fruit Salad</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Crackers</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Beef Croquettes</i>—Melt 2 tablespoons Crisco, stir in 1
+tablespoon flour, gradually add ½ pint milk, stir till it boils 4
+minutes, add salt and pepper to taste; ½ pound cold cooked chopped beef
+and 4 tablespoons breadcrumbs. Turn out on plate to cool. Divide into
+8 pieces, flour them and make into neat croquettes. Egg and breadcrumb
+them. Fry till brown in hot Crisco. Drain and serve hot with brown
+sauce.</p>
+
+
+<p class="p1 p-left"><b>June 30</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Breaded Veal Cutlets</i></li>
+  <li><i>Potatoes</i></li>
+  <li><i>Egg Plant</i></li>
+  <li><i>Cress, Whipped Cream Dressing</i></li>
+  <li><i>Cottage Pudding, Strawberry Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Breaded Veal Cutlets</i>—1½ pounds fillet or neck of veal, Crisco
+for frying, ½ teaspoon chopped parsley, ¼ teaspoon grated lemon rind,
+salt and pepper, egg and breadcrumbs.</p>
+
+<p>Cut meat into thin slices, which afterwards trim into neat fillets.
+Beat egg, mix with it parsley, lemon rind, good seasoning of salt and
+pepper. Brush cutlets over with this preparation, coat them carefully
+with breadcrumbs, fry quickly and lightly in hot Crisco. Serve with
+either tomato or piquante sauce, or, when gravy is preferred, brown
+little flour in Crisco in frying pan, add little salt and pepper, pour
+in ¼ of a pint of hot water, boil up, and strain.</p>
+
+
+<p class="p1 p-left"><b>July 1</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Boned Chicken</i></li>
+  <li><i>Stuffed Pepper Salad</i></li>
+  <li><i>Sliced Tomatoes</i></li>
+  <li><i>White and Brown Bread</i></li>
+  <li>*<i>Ground Rice Pudding</i></li>
+  <li><i>Coffee Jelly</i></li>
+  <li><i>Fruit</i></li>
+</ul>
+</div>
+
+<p>*<i>Ground Rice Pudding</i>—½ cup ground rice, 3 cups milk, 3 eggs, 4
+tablespoons sugar, rind ½ lemon, 2 tablespoons Crisco, ¼ cup Sultana
+raisins, and brown breadcrumbs.</p>
+
+<p>Boil milk slowly, sprinkle in ground rice, boil 6 minutes. Remove, add
+sugar and Crisco. Mix well, cool a little, add eggs well beaten, stir
+and flavor with grated lemon rind. Crisco plain mold, dust with toasted
+breadcrumbs. Pour in pudding. Bake 1 hour in moderate oven. Serve with
+following sauce: 1 small lemon, 1 cup water, 1 teaspoon cornstarch, 1
+tablespoon sugar, and few drops red color. Put cornstarch into pan with
+lemon juice, add other ingredients and bring to boil.</p>
+
+
+<p class="p1 p-left"><b>July 2</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Spanish Veal Balls</i></li>
+  <li><i>Summer Squash</i></li>
+  <li><i>Buttered Beets</i></li>
+  <li><i>Lettuce and Peppergrass Salad</i></li>
+  <li>*<i>Snow Souffle</i></li>
+  <li><i>Iced Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Snow Souffle</i>—Put 2 tablespoons Crisco and 4 tablespoons potato
+flour in pan, stir well together, add ½ cup milk, pinch salt, and stir
+till boiling. Remove from fire, add 4 tablespoons sugar, yolks 3 eggs 1
+by 1, ½ teaspoon orange flower water, and fold in stiffly beaten whites
+of eggs. Pour into Criscoed souffle mold, put greased paper round. Bake
+for 20 minutes in moderate oven. Serve at once.</p>
+
+<p><span class="pagenum" id="Page_194">[194]</span></p>
+
+
+<p class="p1 p-left"><b>July 3</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Roast Lamb</i></li>
+  <li><i>New Potatoes</i></li>
+  <li><i>Green Peas</i></li>
+  <li>*<i>Summer Squash</i></li>
+  <li><i>Watercress and Cucumber Salad</i></li>
+  <li><i>Coffee Ice Cream</i></li>
+  <li><i>Lady Fingers</i></li>
+</ul>
+</div>
+
+<p>*<i>Summer Squash</i>—Cut summer squashes into small pieces and boil
+till tender in salted water. Put into a clean towel and wring out
+all water. Put squashes into saucepan and add to each cup of them,
+2 tablespoons cream and ½ tablespoon Crisco. Heat thoroughly before
+sending to table.</p>
+
+
+<p class="p1 p-left"><b>July 4</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Fruit Cocktail</i></li>
+  <li><i>Carrot Soup</i></li>
+  <li><i>Radishes</i></li>
+  <li><i>Stuffed Shoulder of Veal, Roasted</i></li>
+  <li><i>Potato Souffle</i></li>
+  <li><i>Green Corn</i></li>
+  <li><i>Molded Spinach, French Dressing</i></li>
+  <li><i>Washington Ice Cream</i></li>
+  <li>*<i>Flag Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Flag Cake</i>—⅔ cup sugar, ½ cup Crisco, ⅔ cup milk, 1⅔ cups
+flour, 2 teaspoons baking powder, ½ teaspoon salt, whites of 4 eggs,
+and 1 teaspoon vanilla. Cream Crisco and sugar together, add flour,
+salt, baking powder, milk, vanilla and whites of eggs beaten to a stiff
+froth. Mix carefully, turn into Criscoed and floured tin and bake in
+moderate oven for ¾ of an hour. Decorate with frosting and tiny flags.</p>
+
+
+<p class="p1 p-left"><b>July 5</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Iced Pimiento Consomme</i></li>
+  <li><i>Small Tenderloins of Beef</i></li>
+  <li><i>Molded Potatoes</i></li>
+  <li>*<i>Corn Cakes</i></li>
+  <li><i>Orange, Grapefruit and Romaine Salad</i></li>
+  <li><i>Cup Custards</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Corn Cakes</i>—Make a custard from 2 eggs well beaten, ½ cup milk,
+½ tablespoon Crisco, and ½ tablespoon sugar; beat into this ¾ of cup
+of canned corn. Sift together twice, ⅞ cup of flour, 1 tablespoon
+baking powder, and ½ teaspoon salt; beat into other mixture, and drop
+in Criscoed muffin rings by the tablespoon; set in a Criscoed dripping
+pan, and bake in a moderate oven until done.</p>
+
+
+<p class="p1 p-left"><b>July 6</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Clam Bisque</i></li>
+  <li><i>Lamb Chops</i></li>
+  <li><i>Escalloped Corn</i></li>
+  <li><i>Creamed Sweet Potatoes</i></li>
+  <li><i>German Salad</i></li>
+  <li>*<i>Cheese Drops</i></li>
+  <li><i>Strawberry Bavarian Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cheese Drops</i>—Add to 3½ tablespoons flour, 2 tablespoons melted
+Crisco, and blend together until smooth. Remove from fire, add 4
+tablespoons grated cheese, ¼ teaspoon salt, and a dash of red pepper.
+Fold in stiffly beaten whites of 3 eggs, and drop from end of spoon
+on a Criscoed baking sheet about 1 inch apart, and bake from 12 to
+14 minutes in a moderate oven. Serve hot in folded napkin with salad
+course.</p>
+
+
+<p class="p1 p-left"><b>July 7</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Beef Broth with Vermicelli</i></li>
+  <li>*<i>Baked Bluefish</i></li>
+  <li><i>Cucumbers, French Dressing</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Buttered Bermuda Onions</i></li>
+  <li><i>Heavenly Hash</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Baked Bluefish</i>—Select nice large bluefish, clean, and prepare
+it for baking. Wash it in salted water, and after drying it thoroughly,
+stuff with bread stuffing, and sew up opening and rub fish all over
+with salt. Then, having put small pieces of Crisco over, place in
+pan with enough water to cover bottom, and bake in hot oven 45 or 50
+minutes. After it begins to bake, sprinkle with salt and pepper. Baste
+it often with liquid in pan and a little melted Crisco. When it is
+cooked and a nice color, remove carefully to hot plate. Do not break
+it. Serve with brown sauce poured round fish as garnish, or serve it in
+a separate dish.</p>
+
+<p><span class="pagenum" id="Page_195">[195]</span></p>
+
+
+<p class="p1 p-left"><b>July 8</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Iced Bouillon</i></li>
+  <li><i>Broiled Chicken</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>New Peas</i></li>
+  <li><i>Tomato Mayonnaise</i></li>
+  <li>*<i>Red Raspberry Shortcake, Hot Marshmallow Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Red Raspberry Shortcake</i>—4 cups sifted flour, 3 tablespoons
+baking powder, 1 teaspoon salt, 2 tablespoons Crisco, milk, and 2
+quarts red raspberries. Sift baking powder and salt with flour, rub
+in Crisco; then with fork stir in lightly and quickly sufficient milk
+to make soft dough—too soft to roll. Turn it into Criscoed tin, and
+bake in hot oven 30 minutes. Unmold, and leaving it inverted, cut
+circle around top within 1 inch of edge; lift off circle of crust, and
+with fork pick out crumb from center, leaving about ¾ of an inch of
+biscuit around sides. Spread inside cake with butter, fill with crushed
+raspberries, which have been standing ½ hour or more mixed with enough
+sugar to sweeten them. Turn off juice from berries before filling
+cake. Replace circle of crust, and serve with following sauce: ½ pound
+marshmallows, ½ cup confectioners’ sugar, and ½ cup boiling water. Cut
+marshmallows in pieces and melt in double boiler. Dissolve sugar in
+boiling water, add to marshmallows, and stir until blended. Serve hot
+with shortcake.</p>
+
+
+<p class="p1 p-left"><b>July 9</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Sardines and Lemon</i></li>
+  <li><i>Olives</i></li>
+  <li><i>Radishes</i></li>
+  <li><i>Cold Roast of Lamb, Mint Sauce</i></li>
+  <li><i>Creamed Potatoes</i></li>
+  <li><i>Peas</i></li>
+  <li><i>Endive and Cheese Salad</i></li>
+  <li>*<i>Cherry Souffle</i></li>
+  <li><i>Iced Tea</i></li>
+</ul>
+</div>
+
+<p>*<i>Cherry Souffle</i>—4 tablespoons flour, 2 tablespoons Crisco, ½
+cup milk, 1 teaspoon vanilla, 3 whole eggs and 1 additional white, 4
+tablespoons sugar, and 4 tablespoons chopped preserved cherries.</p>
+
+<p>Put Crisco and flour in saucepan, mix over fire, add milk, stir till
+it boils and becomes thick; remove from fire to cool 10 minutes, add
+sugar, yolks eggs, 1 by 1 stirring each thoroughly, whites stiffly
+beaten up, then add chopped cherries. Pour all into Criscoed souffle
+mold. Put into saucepan with ½ an inch of boiling water. Put lid on
+saucepan and steam gently ¾ hour. Turn out, send to table with jam
+sauce round.</p>
+
+
+<p class="p1 p-left"><b>July 10</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Clam Broth</i></li>
+  <li>*<i>Chicken Croquettes</i></li>
+  <li><i>Peas</i></li>
+  <li><i>Buttered Rolls</i></li>
+  <li><i>Mayonnaise of Lettuce and Tomatoes</i></li>
+  <li><i>Tutti Frutti Ice Cream</i></li>
+  <li><i>Macaroons</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Chicken Croquettes</i>—2 cups cooked chicken, ½ teaspoon salt, ¼
+teaspoon celery salt, 1 teaspoon lemon juice, ½ teaspoon onion juice,
+and 1 cup white sauce.</p>
+
+<p>Mix ingredients in order given. Cool mixture, shape, crumb and fry in
+hot Crisco. The white sauce is made as follows: 2 tablespoons Crisco, 4
+tablespoons flour, 1 cup milk (heated), salt and pepper to taste. Melt
+Crisco, add flour, then add milk gradually. Cook over fire until smooth
+and thick. Add seasoning.</p>
+
+
+<p class="p1 p-left"><b>July 11</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Roast Beef</i></li>
+  <li><i>Yorkshire Pudding</i></li>
+  <li><i>Potato Croquettes</i></li>
+  <li><i>String Beans</i></li>
+  <li><i>Lettuce, French Dressing</i></li>
+  <li>*<i>Fruit Pancakes</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Fruit Pancakes</i>—2 cups flour, 2 cups milk, 2 tablespoons
+Crisco, 2 eggs, nutmeg and salt to taste. Put flour into basin with
+salt, grated nutmeg, eggs, pour milk in by degrees, stirring smoothly;
+beat it well in order to let the air in, and then let it stand for ½
+an hour. This allows starch grains<span class="pagenum" id="Page_196">[196]</span> in flour to swell, and so batter
+is lighter. When ready to fry, warm Crisco and pour in, stirring at
+same time. Make some Crisco hot in a small saucepan, ladle some into a
+frying pan, when very hot, pour back into saucepan, but do not drain
+it, then ladle sufficient batter in to cover the bottom of pan, shake
+it gently over rather a sharp fire, and, when nicely browned, toss
+it over and brown other side, turn on to a wire or sieve, sprinkle
+with sugar and ripe blackberries. Roll it up, and keep it warm while
+finishing remainder of batter. Dish them up on platter, each row
+crossways to prevent under ones from becoming sodden. Sprinkle sugar
+over top and serve.</p>
+
+
+<p class="p1 p-left"><b>July 12</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cottage Pie</i></li>
+  <li><i>New Stringless Beans</i></li>
+  <li><i>Olive Salad</i></li>
+  <li><i>Cheese Beignets</i></li>
+  <li>*<i>Apricot Pudding</i></li>
+  <li><i>Iced Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Apricot Pudding</i>—Put 1 pint milk into saucepan, add two
+tablespoons Crisco, and bring to boiling point. Mix ½ cup cornstarch
+with ½ cup milk and stir slowly into boiling milk, add ½ teaspoon
+salt. Heat 1 cup apricot jam, and strain off juice. Stir the pieces of
+apricot into cornstarch and cook for 5 minutes. Sprinkle 1 tablespoon
+chopped pistachio nuts into wet mold and pour in hot mixture. Turn out
+when cold and surround with apricot juice.</p>
+
+
+<p class="p1 p-left"><b>July 13</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Peanut Soup</i></li>
+  <li>*<i>Veal Chops</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>String Beans</i></li>
+  <li><i>Onion Salad</i></li>
+  <li><i>Meringues Filled with Custard</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Veal Chops</i>—Trim neatly 8 chops and put into frying pan with
+4 tablespoons Crisco, and fry over quick fire a nice brown color. As
+the meat will afterwards be cooked again, the frying process should be
+done quickly without actually cooking the chops. Place them between 2
+boards, put weight not too heavy over top, and keep them until cold.
+Strain Crisco, and keep for further use. Cut ½ cup pork and ½ cup beef
+marrow into small pieces, pound in mortar; when fine, add 1 tablespoon
+anchovy paste, 1 teaspoon powdered savory herbs, 1 yolk egg, and piece
+of Crisco about size of nutmeg. Pound thoroughly until smooth, season
+with pepper and salt, rub through sieve, and cover side of each chop
+thickly with this. Put them on Criscoed baking sheet, cover with few
+fried breadcrumbs, sprinkle with melted Crisco and place in hot oven
+for 10 minutes. Dish up chops in circle on hot dish, and serve.</p>
+
+
+<p class="p1 p-left"><b>July 14</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Steak, a la Parmesan</i></li>
+  <li><i>Corn Pudding</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Lettuce, French Dressing</i></li>
+  <li>*<i>Cheese Balls</i></li>
+  <li><i>Peach Ice Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cheese Balls</i>—½ cup breadcrumbs, 1 teaspoon Crisco, ¼ teaspoon
+mustard, 1 cup grated cheese, 1 egg, ½ teaspoon salt, and a few grains
+red pepper. Rub Crisco into crumbs and cheese, add seasonings and egg
+well beaten. Shape in small balls and fry in hot Crisco. Drain and
+serve hot.</p>
+
+
+<p class="p1 p-left"><b>July 15</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Stuffed Shoulder of Veal, Braised</i></li>
+  <li><i>Buttered Beets</i></li>
+  <li><i>Potato Roses</i></li>
+  <li><i>Onion and Tomato Salad</i></li>
+  <li><i>Rhubarb Dumplings</i></li>
+  <li>*<i>Mocha Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Mocha Cake</i>—Sift 6 cups flour with 1 teaspoon baking powder
+into a basin, add 1 teaspoon each of powdered cinnamon, nutmeg, and
+cloves, 1 cup brown sugar, ½ teaspoonful salt, and 1 cup Crisco; rub
+well together, add ½ a cup golden syrup, 1 cup strong cold coffee, 2
+well beaten eggs, 1 cup currants and 1 cup<span class="pagenum" id="Page_197">[197]</span> sultana raisins, mix well
+together. Pour into Criscoed and papered tin and bake in moderate oven
+2 hours.</p>
+
+
+<p class="p1 p-left"><b>July 16</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Tomato Soup</i></li>
+  <li><i>Fried Chicken</i></li>
+  <li><i>Waffles</i></li>
+  <li><i>Pea Souffles</i></li>
+  <li><i>Creamed White Potatoes</i></li>
+  <li><i>Bean Salad</i></li>
+  <li>*<i>Snow Balls</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Snow Balls</i>—1 cup sugar, ½ cup milk, ½ cup Crisco, 2¼ cups
+flour, 3½ teaspoons baking powder, and whites of 4 eggs. Cream Crisco,
+add sugar gradually, milk, and flour sifted with baking powder; add
+whites of eggs beaten stiff. Steam 35 minutes in Criscoed cups; serve
+with stewed or preserved fruit.</p>
+
+
+<p class="p1 p-left"><b>July 17</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Iced Currants</i></li>
+  <li>*<i>Blanquette of Veal</i></li>
+  <li><i>Fried Artichokes</i></li>
+  <li><i>Duchesse Potatoes</i></li>
+  <li><i>Cauliflower and Red Pepper Salad</i></li>
+  <li><i>Macaroon Trifle</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Blanquette of Veal</i>—2 tablespoons Crisco, 2 pounds fillet
+of veal, ½ cup cream, 4 tablespoons flour, 1 large onion, 1 carrot,
+seasoning, 12 preserved mushrooms, and 12 whole peppers. Cut veal
+into square pieces, put them into stewpan with enough cold water to
+cover, bring it to boil, and skim well; add salt to taste, onion cut
+in quarters, carrot, whole peppers; cook gently 1 hour. Take up meat,
+strain stock, and measure off 1 pint. Melt Crisco in stewpan, stir in
+flour, add stock; boil and skim; cook for a few minutes. Add mushrooms,
+cut in slices, and cream; put in pieces of veal; make hot, but do not
+boil again; season nicely, dish up, sprinkle little chopped parsley
+over, and serve.</p>
+
+
+<p class="p1 p-left"><b>July 18</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Onion Soup</i></li>
+  <li><i>Fricasseed Tripe</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Stringless Beans</i></li>
+  <li><i>Tomatoes Stuffed with Pineapple</i></li>
+  <li><i>Bisque Ice Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Fricasseed Tripe</i>—Cut 2 pounds of tripe into narrow strips, add
+½ cup of water, 2 cups milk, season with salt and pepper, add ¼ cup
+Crisco mixed with 2 tablespoons flour; simmer for 30 minutes and serve
+hot. A little chopped parsley is an improvement.</p>
+
+
+<p class="p1 p-left"><b>July 19</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Asparagus Soup</i></li>
+  <li>*<i>Lamb Fricassee with Dumplings</i></li>
+  <li><i>Mint Jelly</i></li>
+  <li><i>Green Peas</i></li>
+  <li><i>Romaine Salad</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Toasted Crackers</i></li>
+  <li><i>Watermelon</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Lamb Fricassee with Dumplings</i>—Cut up and dice enough cold lamb
+to make 1 quart. Season with salt and white pepper, put into Criscoed
+baking dish and pour over following sauce: Blend 2 tablespoons Crisco
+with 2 tablespoons flour, and cook until brown. Now add 2 cups water
+and when it boils season with salt, pepper, onion juice to taste and
+pour over meat. Cover and bake in moderate oven 20 minutes.</p>
+
+<p>To make the dumplings, sift together 2 cups flour, ½ teaspoon salt, ¼
+teaspoon sugar, and 2 teaspoons baking powder. Add 1 tablespoon Crisco
+and rub in with tips of fingers, then add sufficient milk to make soft
+dough. Roll out and cut into small biscuits. Place on top of lamb and
+bake in hot oven for 12 minutes. Serve hot.</p>
+
+
+<p class="p1 p-left"><b>July 20</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Roast Beef’s Heart</i></li>
+  <li><i>Boiled New Potatoes</i></li>
+  <li><i>Cauliflower au Gratin</i></li>
+  <li><i>Baked Bean Salad</i></li>
+  <li>*<i>Cheese Aigrettes</i></li>
+  <li><i>Apricot Meringue Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cheese Aigrettes</i>—Bring 2 tablespoons Crisco and ½ cup water to
+boiling point, then add ½ cup flour and stir until mixture leaves sides
+of pan. Cool, but do not allow to become cold, then add 2 eggs, 1<span class="pagenum" id="Page_198">[198]</span> by
+1, 4 tablespoons grated cheese, salt, pepper, and paprika to taste and
+beat well. Allow to stand in cool place 30 minutes. Drop by teaspoons
+into hot Crisco and fry a golden brown. Drain and sprinkle with grated
+cheese. Serve hot. The Crisco should not be too hot or the cheese will
+burn.</p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>July 21</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Strawberry Cocktails</i></li>
+  <li><i>Macaroni Cutlets, Cheese Sauce</i></li>
+  <li>*<i>Pop Overs</i></li>
+  <li><i>Tomato Mayonnaise</i></li>
+  <li><i>Pimiento Sandwiches</i></li>
+  <li><i>Frozen Banana Whip</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Pop Overs</i>—Beat up 3 eggs until light; add 1 cup milk and 1
+teaspoon melted Crisco. Pour this gradually into 1 cup flour and ½
+teaspoon salt, beating all the time until smooth. Crisco iron gem pans,
+put them in the oven, and when hot, take them out and fill them half
+full of this batter. Put them back in the oven and bake for 45 minutes.
+They should be at least 4 times their original bulk. If they fall, they
+are not thoroughly done. The oven should be hot.</p>
+
+
+<p class="p1 p-left"><b>July 22</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Pilau, a la Turque</i></li>
+  <li><i>Peppers Stuffed with Green Corn</i></li>
+  <li><i>Huntington Salad</i></li>
+  <li><i>Cheese Rolls</i></li>
+  <li><i>Baked Custard</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Pilau, a la Turque</i>—Put 1½ cups of stock, with 1 cup stewed
+and strained tomato, over fire. When boiling add 1 cup well-washed
+or blanched rice and ½ teaspoon salt; stir lightly with fork,
+occasionally, until liquor is absorbed. Then add ½ cup Crisco, season
+with salt and pepper, and cook over hot water until tender; remove
+cover, and stir with fork before serving.</p>
+
+
+<p class="p1 p-left"><b>July 23</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Vegetable Soup</i></li>
+  <li>*<i>Fried Fish</i></li>
+  <li><i>Baked Shoulder of Mutton</i></li>
+  <li><i>Onion Puree</i></li>
+  <li><i>Chipped Potatoes</i></li>
+  <li><i>Fruit Jelly</i></li>
+  <li><i>Toasted Cheese Fingers</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Fried Fish</i>—Marinade 4 halibut steaks for 1 hour; drain, dip in
+salted flour, then in beaten egg, lastly in fine salted and peppered
+crumbs. Leave on ice for 1 hour, and fry in hot Crisco.</p>
+
+
+<p class="p1 p-left"><b>July 24</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Lamb Pot Pie</i></li>
+  <li><i>Summer Squash</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Dressed Cucumbers</i></li>
+  <li><i>Raspberry Float</i></li>
+  <li>*<i>Cushion Cake</i></li>
+  <li><i>Iced Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cushion Cake</i>—Cream 1 cup Crisco with ½ cup sugar, add 2 well
+beaten eggs, and ½ cup milk. Sift 2 cups flour, 2 teaspoons baking
+powder, and ½ teaspoon salt, and add to Crisco mixture, with 1 teaspoon
+vanilla extract. Divide into 2 parts, add to 1 part 2 tablespoons
+molasses, 1 cup seeded raisins, ½ teaspoon cloves, 1 teaspoon cinnamon,
+and ¼ teaspoon grated nutmeg. Bake in Criscoed and floured cake tin for
+20 minutes. Take out of oven, spread white part on top, return to oven
+and bake until done.</p>
+
+
+<p class="p1 p-left"><b>July 25</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Tournedos of Lamb</i></li>
+  <li><i>Rissole Potatoes</i></li>
+  <li><i>Carrots</i></li>
+  <li><i>Peas</i></li>
+  <li><i>Grape and Pimiento Salad</i></li>
+  <li><i>Frozen Cheese</i></li>
+  <li><i>Toasted Crackers</i></li>
+  <li><i>Iced Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Tournedos of Lamb</i>—Six lamb chops cut 2 inches thick, will be
+required. Remove bone and fat and with skewers arrange in 6 circular
+pieces.<span class="pagenum" id="Page_199">[199]</span> Around each wrap a thin strip of bacon, fastening in place
+with wooden skewers. Sprinkle with salt and pepper, place on well
+Criscoed broiler, and broil over clear fire 15 minutes. Remove to hot
+platter, garnish with rissole potatoes, and pass mint jelly with them.
+The potatoes are done in this way: Peel and wash 8 Bermuda potatoes of
+uniform size, put in ice water for 15 minutes, dry in a towel, and fry
+until delicate brown in hot Crisco. Drain on paper, then bake until
+soft. Remove to serving platter, and pour around 1 cup of rich white or
+cream sauce or 1 cup of heavy cream scalded and seasoned.</p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>July 26</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Green Peas</i></li>
+  <li><i>Bean Loaf with Rice</i></li>
+  <li><i>Stewed Corn</i></li>
+  <li><i>Tomato and Lettuce Salad</i></li>
+  <li>*<i>Peach Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Peach Pudding</i>—Fill Criscoed baking dish full of peaches and
+pour over top a batter made of 1 tablespoon Crisco, ½ cup sugar, 1 cup
+flour, 1 teaspoon baking powder, 1 well beaten egg, ½ teaspoon salt,
+and 1 cup milk. Bake in moderate oven 30 minutes. Serve with cream.</p>
+
+
+<p class="p1 p-left"><b>July 27</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Anchovy and Pimiento Canapes</i></li>
+  <li><i>Halibut Baked, a la Creole</i></li>
+  <li><i>French Fried Potatoes</i></li>
+  <li><i>Hot Slaw</i></li>
+  <li>*<i>French Pancakes</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>French Pancakes</i>—4 tablespoons sugar, 4 tablespoons Crisco,
+½ cup flour, 2 eggs, ½ tablespoon lemon extract, and 1 cup milk.
+Heat Crisco and mix other ingredients gradually to them, bake in six
+small Criscoed plates for 5 minutes. When done, put jam between every
+alternate one, and serve high on a dish.</p>
+
+
+<p class="p1 p-left"><b>July 28</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Puree of Fruit</i></li>
+  <li><i>Steak with Fresh Mushrooms</i></li>
+  <li><i>String Beans</i></li>
+  <li><i>Riced Potatoes</i></li>
+  <li><i>Lettuce and Watercress Salad</i></li>
+  <li>*<i>Cherry Blanc-mange</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cherry Blanc-mange</i>—Put 1 quart of milk into a saucepan, add 1
+tablespoon Crisco. Mix 1 cup cornstarch smoothly with ½ cup cold milk;
+when the milk boils stir in cornstarch and stir for 10 minutes, then
+add 2 tablespoons sugar and 1 teaspoon vanilla. Stew 2 cups cherries
+until tender in ½ cup water, add 2 tablespoons sugar. Rinse out a mold
+with cold water, arrange a few cherries in the bottom, then put in some
+blanc-mange, then rest of cherries mixed with cornstarch. Turn out when
+firm. Serve with milk.</p>
+
+
+<p class="p1 p-left"><b>July 29</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Iced Tomato Bouillon</i></li>
+  <li>*<i>Swiss Steak</i></li>
+  <li><i>Mashed Potato</i></li>
+  <li><i>Egg Plant Fritters</i></li>
+  <li><i>Lettuce Salad, Chiffonade Dressing</i></li>
+  <li><i>Strawberry Parfait</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Swiss Steak</i>—1 pound steak, 1 cup flour, salt and pepper, 4
+skinned tomatoes, 1 sliced onion, and water. Have steak cut 2 inches
+thick, and pound into it the flour. Put steak into a skillet, with 3
+tablespoons Crisco and brown on both sides. Then cover with water,
+adding sliced onion, tomatoes sliced and cover closely and let simmer
+for 3 hours. Just before steak is done add salt and pepper to taste.
+When done, the gravy is already made and is delicious.</p>
+
+
+<p class="p1 p-left"><b>July 30</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Clear Soup</i></li>
+  <li>*<i>Planked Chicken</i></li>
+  <li><i>Potato Croquettes</i></li>
+  <li><i>Asparagus Tips</i></li>
+  <li><i>Boiled Rice</i></li>
+  <li><i>Pineapple Salad</i></li>
+  <li><i>Vanilla Ice Cream</i></li>
+  <li><i>Strawberry Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Planked Chicken</i>—2 spring chickens, 1 cup boiled rice, ½ pound
+mushrooms, and 1 glass guava jelly. Stew<span class="pagenum" id="Page_200">[200]</span> mushrooms; put chicken either
+in oven or under broiler, bone side to hottest part of fire. Heat and
+Crisco a plank; put chicken on, bone side down; sprinkle with melted
+Crisco, dust with salt and pepper and broil on board under gas for ½ an
+hour. Garnish with rice; pour over mushrooms. Place at corners small
+bread patties, holding the guava jelly.</p>
+
+
+<p class="p1 p-left"><b>July 31</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Baked Beans</i></li>
+  <li><i>Finger Rolls</i></li>
+  <li><i>Beet and Potato Salad</i></li>
+  <li><i>Lemon Jelly, Whipped Cream</i></li>
+  <li><i>Cafe Parfait</i></li>
+</ul>
+</div>
+
+<p>*<i>Baked Beans</i>—Wash 2 quarts of small white beans, put them in
+a saucepan, cover with cold water; as soon as they come to a boil,
+drain; put them in a fireproof baking dish, add 4 tablespoons Crisco,
+1 chopped onion, salt and pepper to taste and ¼ teaspoon mustard, fill
+dish with boiling water, cover tight, and bake from 5 to 6 hours; add
+more water as required to keep from getting dry. They can be warmed
+over as needed.</p>
+
+
+<p class="p1 p-left"><b>August 1</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Brown Fricassee of Kidneys</i></li>
+  <li><i>Summer Squash</i></li>
+  <li><i>New Cabbage Salad</i></li>
+  <li>*<i>Blueberry Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Blueberry Pie</i>—Line a deep perforated tin with Crisco Plain
+Pastry; brush over with water or white of egg. Fill with floured
+blueberries; add sugar, Crisco, salt and vinegar. Allow 1 cup sugar to
+3 cups berries, 1 tablespoon Crisco, ⅛ teaspoon salt, and ½ teaspoon
+vinegar. Cover with crust and bake.</p>
+
+
+<p class="p1 p-left"><b>August 2</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Beef Olives</i></li>
+  <li><i>Braised Lettuce</i></li>
+  <li><i>Stuffed Potatoes</i></li>
+  <li><i>Beet Salad</i></li>
+  <li><i>Cheese Relish</i></li>
+  <li><i>Red Currant Cream</i></li>
+  <li><i>Lady Fingers</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Beef Olives</i>—Cut 2 pounds of steak into pieces 4½ inches long
+and 2 inches wide. Mix together in a basin 3 tablespoons breadcrumbs,
+1 chopped onion, 4 tablespoons Crisco, 1 tablespoon chopped parsley,
+salt, pepper, and paprika to taste and 1 well beaten egg. Spread a
+little of this mixture on each piece of meat, roll up and tie with
+fine string. Melt 2 tablespoons Crisco in a pan, brown pieces of meat
+in it; stir in 1 tablespoon flour, gradually add 2 cups water, bring
+to boiling point and cook slowly 1½ hours. Remove string and dish in a
+circle, season the gravy and strain over the meat.</p>
+
+
+<p class="p1 p-left"><b>August 3</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Corn Soup</i></li>
+  <li>*<i>Stuffed Flank Steak</i></li>
+  <li><i>Mashed Potato</i></li>
+  <li><i>Shelled Beans</i></li>
+  <li><i>Onion and Mint Salad</i></li>
+  <li><i>Ivory Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Stuffed Flank Steak</i>—Buy a flank steak. Fry 2 tablespoons
+chopped onion in a ¼ cup Crisco. Add ½ cup soft, stale breadcrumbs,
+¼ teaspoon mixed herbs, salt and pepper to taste. Spread over steak,
+roll and tie. Brown in 3 tablespoons Crisco, and remove to casserole
+or covered dish. To the Crisco in pan add an equal quantity of flour,
+and brown, then add 1 cup stock or boiling water, and 1 cup strained
+tomato, season with salt and pepper, pour over the roll, cover dish,
+and cook slowly until meat is tender. If cooked in casserole it may be
+served in same dish.</p>
+
+
+<p class="p1 p-left"><b>August 4</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Fried Soft Shell Crabs, Sauce Tartare</i></li>
+  <li><i>Hashed Browned Potatoes</i></li>
+  <li><i>Pepper and Cucumber Salad</i></li>
+  <li><i>Cheese Fingers</i></li>
+  <li>*<i>Apricot Omelet</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Apricot Omelet</i>—Cut 6 preserved apricots into dice, and heat
+up in a little fruit juice. Beat up 5 eggs, add pinch of salt and 1
+tablespoon sugar. Melt in an omelet pan or frying pan 2 tablespoons
+Crisco, when hot pour in beaten eggs and stir over quick fire till they
+commence to thicken, put in the prepared apricots, then shape quickly
+into an oval form by<span class="pagenum" id="Page_201">[201]</span> folding the ends. Allow the omelet to acquire
+a golden brown by putting it in the oven, turn out on to a hot dish,
+dredge with sugar and serve at once.</p>
+
+
+<p class="p1 p-left"><b>August 5</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Country Club Chicken</i></li>
+  <li><i>Sweet Potatoes</i></li>
+  <li><i>Green Corn</i></li>
+  <li><i>Tomato Salad</i></li>
+  <li><i>Apple Whip</i></li>
+  <li><i>Chocolate Wafers</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Country Club Chicken</i>—Wash 2 broilers or quite young chickens,
+cut them in halves or quarters if they be large enough, wipe them and
+dip each piece in beaten egg, well seasoned with salt and pepper and
+mixed with cream. Roll pieces in breadcrumbs and place them in Criscoed
+pan, dot generously with Crisco and place in hot oven for 15 minutes.
+Now put chicken in hot kettle, cover and let smother and steam for 30
+minutes or until tender on a slow fire. Place chicken on hot platter;
+add half cup hot cream to gravy in kettle and strain it over chickens.</p>
+
+
+<p class="p1 p-left"><b>August 6</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Baked Liver and Bacon</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Corn on Cob</i></li>
+  <li><i>Lettuce and Pineapple Salad</i></li>
+  <li><i>Stewed Pears</i></li>
+  <li><i>Cream</i></li>
+  <li><i>Hasty Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Baked Liver and Bacon</i>—Select liver, wash it well, rub it
+with Crisco, and place it in vinegar with 1 chopped shallot, a little
+chopped parsley, and salt and pepper to suit taste. Let it stand
+overnight; roast it, adding strips of bacon. Baste it frequently with
+the vinegar mixture. When done, make brown gravy, and serve very hot.</p>
+
+
+<p class="p1 p-left"><b>August 7</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Grilled Trout</i></li>
+  <li><i>Chicken Saute</i></li>
+  <li>*<i>Souffled Squash</i></li>
+  <li><i>Potato Croquettes</i></li>
+  <li><i>French Salad</i></li>
+  <li><i>Fruit Compote</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Souffled Squash</i>—Take medium-sized Hubbard squash, remove seeds
+and stringy portion, and pare. Place in steamer and cook over boiling
+water for 30 minutes. Mash and season with Crisco, sail and pepper
+to taste. To 2 cups of the mashed squash, add gradually 1 cup cream,
+when blended, yolks of 2 well beaten eggs, and finally the stiffly
+beaten whites of the eggs. Pour into Criscoed souffle dish and bake in
+moderate oven till firm. Serve at once.</p>
+
+
+<p class="p1 p-left"><b>August 8</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Clam Cocktail</i></li>
+  <li><i>Roast Lamb, Mint Jelly</i></li>
+  <li><i>Rice Fritters</i></li>
+  <li><i>Lima Beans</i></li>
+  <li><i>Lettuce and Banana Salad</i></li>
+  <li>*<i>Windsor Tartlets</i></li>
+  <li><i>Iced Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Windsor Tartlets</i>—Crisco Plain Pastry, 2 eggs, 4 tablespoons
+Crisco, 4 tablespoons sugar, 1½ tablespoons cornstarch, 5 powdered
+macaroons, 18 glace cherries, 1 piece of lemon peel, and ½ tablespoon
+chopped almonds.</p>
+
+<p>Put Crisco and sugar into 1 basin and beat them to a cream. Add yolks
+of eggs, 1 at a time, and beat each well in. Chop cherries and peel,
+add them and macaroons to mixture, mix thoroughly, add almonds and
+cornstarch. Roll out Crisco Plain Pastry and line small tartlet tins
+thinly with it. Beat whites of eggs to stiff froth and stir lightly
+into mixture. Fill each lined tin three parts full. Bake them in
+moderate oven until mixture is set and brown. Dust with sugar and serve
+either hot or cold. Place crossbars of pastry over mixture, if liked.
+Stale cakecrumbs can be used instead of macaroons.</p>
+
+
+<p class="p1 p-left"><b>August 9</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Casserole of Lamb</i></li>
+  <li><i>Rice</i></li>
+  <li><i>Spiced Peaches</i></li>
+  <li>*<i>Macaroon Pudding</i></li>
+  <li><i>After Dinner Mints</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Macaroon Pudding</i>—Soak 6 macaroons in ½ cup milk. Heat 2 cups
+milk in double boiler, add 2 tablespoons cornstarch moistened with 1
+well beaten egg, 1 teaspoon Crisco, ½ teaspoon salt, and macaroons.
+Cook<span class="pagenum" id="Page_202">[202]</span> for 20 minutes, remove from fire, add ½ teaspoon vanilla extract.
+Turn into Criscoed and sugared pudding dish, sprinkle ½ cup sugar on
+top, and cover with sliced peaches. Serve cold.</p>
+
+
+<p class="p1 p-left"><b>August 10</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Tomato Bisque</i></li>
+  <li><i>Croutons</i></li>
+  <li><i>Potato Croquettes</i></li>
+  <li><i>Fried Egg Plant</i></li>
+  <li><i>Celery and Apple Salad</i></li>
+  <li>*<i>Chocolate Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Chocolate Pudding</i>—Crisco a mold or basin. Beat 3 tablespoons
+Crisco and 2 tablespoons sugar to a cream, then beat in 3 yolks of
+eggs. Dissolve 1½ teacups grated chocolate smoothly in 1 cup milk, add
+it to Crisco mixture, with 2 cups cakecrumbs, 1 teaspoon vanilla, ½
+teaspoon salt, and whites of eggs stiffly beaten. Fold the whites in
+gently. Pour into prepared mold, cover with Criscoed paper and steam
+for 2 hours. Turn out and serve with white sauce. This mixture may be
+placed in a Criscoed pudding dish and baked in a moderate oven.</p>
+
+
+<p class="p1 p-left"><b>August 11</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Fried Chicken, a la Maryland</i></li>
+  <li><i>French Fried Potatoes</i></li>
+  <li>*<i>Stewed Onions</i></li>
+  <li><i>Stuffed Tomato Salad</i></li>
+  <li><i>Musk Melon with Ice Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Stewed Onions</i>—Peel onions and boil in boiling salted water
+till tender. When done, drain, and turn into hot vegetable dish. Melt
+2 tablespoons of Crisco in saucepan, then stir in 1 tablespoon flour,
+mix well, add 1 cup milk and stir till boiling, add salt and pepper to
+taste and pour over onions.</p>
+
+
+<p class="p1 p-left"><b>August 12</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Broiled Ham</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Green Corn Custard</i></li>
+  <li><i>Apple Salad</i></li>
+  <li><i>Grape Juice Syllabub</i></li>
+  <li>*<i>Tilden Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Tilden Cake</i>—Cream ¾ cup Crisco with 1½ cups sugar, add 4 well
+beaten eggs, 1 cup milk, sift in 3 cups flour, ¾ teaspoon salt, ½
+cup cornstarch, 2 teaspoons baking powder, and add 2 teaspoons lemon
+extract. Turn into Criscoed and floured cake tin and bake for 1½ hours
+in moderate oven.</p>
+
+
+<p class="p1 p-left"><b>August 13</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Roast Fowl with Chestnuts and Mushrooms</i></li>
+  <li><i>Franconia Potatoes</i></li>
+  <li><i>Shell Beans</i></li>
+  <li><i>Lettuce and Tomato Salad</i></li>
+  <li><i>Peach Short-Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Roast Fowl with Chestnuts and Mushrooms</i>—Stuff 1 large or 2
+small fowls with chestnuts or mushroom stuffing, truss it, brush with
+melted Crisco, dust with salt and pepper, and put on a rack in pan
+and in a hot oven until beginning to brown, reduce heat, and cook 1
+or 2 hours, basting often. Add to pan ½ cup hot water, 1 slice salt
+pork, diced, tiny bit bay leaf, 1 clove, and sprig of parsley. If
+with mushrooms pour over little sherry mixed with cream. When done
+place fowl on platter, pour off all fat in pan but 3 tablespoons, add
+2 tablespoons flour and slightly color, add 1 cup stock from giblets
+cooked with 1 slice of salt pork, salt and pepper, a little lemon
+juice, and minced giblets. Serve surrounded with chestnut or mushroom
+puree put through a pastry bag and tube in roses. Place a small piece
+of canned red pepper on each rose and serve gravy in boat.</p>
+
+
+<p class="p1 p-left"><b>August 14</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Celery Soup</i></li>
+  <li><i>Braised Ox Tongue</i></li>
+  <li>*<i>Mashed Turnips</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Waldorf Salad</i></li>
+  <li><i>Ginger Ice Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Mashed Turnips</i>—Peel and dice 3 turnips, cover with boiling
+salted water and cook till tender; drain and press the water well out
+of them. Return to pan and add 3 tablespoons Crisco, 1 teaspoon salt,
+and 1 saltspoon white pepper, beat and mash them well together, when
+thoroughly hot turn into vegetable dish and serve.</p>
+
+<p><span class="pagenum" id="Page_203">[203]</span></p>
+
+
+<p class="p1 p-left"><b>August 15</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Fish Souffle</i></li>
+  <li><i>Braised Stuffed Shoulder of Mutton</i></li>
+  <li><i>Breaded Potatoes</i></li>
+  <li>*<i>Carrots, a la Poulette</i></li>
+  <li><i>Pineapple Jelly</i></li>
+  <li><i>French Pastry</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Carrots, a la Poulette</i>—Boil 2 bunches of carrots until tender
+in boiling salted water, then drain. Blend 2 tablespoons Crisco with
+1 tablespoon flour, when smooth add 1 cup milk and stir till boiling,
+add salt, pepper and paprika to taste, 1 tablespoon chopped parsley and
+cook for 5 minutes, then add carrots and allow to cook for 5 minutes
+longer. Serve hot.</p>
+
+
+<p class="p1 p-left"><b>August 16</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Rice Soup</i></li>
+  <li><i>Hanoverian Steaks</i></li>
+  <li>*<i>Hashed Browned Potatoes</i></li>
+  <li><i>Carrots en Casserole</i></li>
+  <li><i>Custard Souffle, Foamy Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Hashed Browned Potatoes</i>—Sprinkle 2½ cups cold boiled potato
+cubes with salt and white pepper to suit taste. Melt 1½ tablespoons
+Crisco; add 1 tablespoon flour and ½ cup brown stock. Cook 5 minutes;
+add potato cubes; cook 10 minutes, stirring, without breaking potatoes.
+Melt 1 tablespoon Crisco in another frying pan. When brown, turn in
+potatoes, spread evenly, and cook 10 minutes; fold like an omelet, and
+serve hot.</p>
+
+
+<p class="p1 p-left"><b>August 17</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Lamb Chops</i></li>
+  <li><i>Peas</i></li>
+  <li>*<i>Chantilly Potatoes</i></li>
+  <li><i>Turkish Salad</i></li>
+  <li><i>Fruit Ice Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Chantilly Potatoes</i>—Prepare nicely seasoned, lightly mashed
+potatoes and mound on a hot platter. Beat ½ cup cream until stiff, add
+1 teaspoon melted Crisco, ½ cup grated cheese, season to taste with
+salt, pepper and red pepper. Pile lightly on to the potato and put in
+oven to brown. Be sure that the oven is very hot.</p>
+
+
+<p class="p1 p-left"><b>August 18</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Watermelon Cocktail</i></li>
+  <li><i>Cannelon of Beef</i></li>
+  <li><i>Potatoes</i></li>
+  <li>*<i>Creamed Kohl Rabi</i></li>
+  <li><i>Stuffed Celery</i></li>
+  <li><i>Meringues Filled with Ice Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Creamed Kohl Rabi</i>—Slice kohl rabi, boil 20 minutes or until
+nearly tender, and arrange in a baking dish in layers with the
+following sauce: 2 tablespoons Crisco, 2 tablespoons flour, ½ pint
+milk, ½ teaspoon salt, and 1 saltspoon pepper. Rub Crisco and flour
+together; add milk, cold. Stand saucepan over fire and stir continually
+until it reaches the boiling point; take from fire, and add salt and
+pepper. Then strain. Season each layer with pepper and salt, sprinkle
+the top with breadcrumbs and bake 20 minutes.</p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>August 19</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Turnip Soup</i></li>
+  <li><i>Risotto</i></li>
+  <li><i>Asparagus Salad</i></li>
+  <li><i>Coffee Souffle</i></li>
+  <li>*<i>Ginger Crisps</i></li>
+  <li><i>Iced Tea</i></li>
+</ul>
+</div>
+
+<p>*<i>Ginger Crisps</i>—Cream ½ cup Crisco with ½ cup sugar, add 1 cup
+molasses, 1 teaspoon each of cinnamon and nutmeg, 1 teaspoon salt, 2
+teaspoons baking powder, and flour to make stiffish dough. Roll thin,
+cut out with cutter and bake in quick oven.</p>
+
+
+<p class="p1 p-left"><b>August 20</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Corned Beef</i></li>
+  <li><i>Buttered Potatoes</i></li>
+  <li>*<i>New Beets</i></li>
+  <li><i>Lettuce, Italian Dressing</i></li>
+  <li><i>Tapioca Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>New Beets</i>—Peel hot cooked beets, cut into slices, and toss
+about for 3 or 4 minutes in saucepan which contains 3 tablespoons
+Crisco to which has been added 1 teaspoon plain vinegar, or a few drops
+of tarragon, 2 cloves, and 1 teaspoon sugar.</p>
+
+<p><span class="pagenum" id="Page_204">[204]</span></p>
+
+
+<p class="p1 p-left"><b>August 21</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cold Sliced Corned Beef</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Jellied Vegetables</i></li>
+  <li><i>Pea Salad</i></li>
+  <li>*<i>Countess Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Countess Pudding</i>—Line small Criscoed platter with Crisco
+pastry. Put 1 tablespoon Crisco in saucepan, add 1 cup milk, when warm
+pour over three tablespoons chopped cocoanut, add 1 tablespoon sugar.
+Allow to remain 30 minutes, add 3 yolks of eggs well beaten, and ½
+teaspoon vanilla, pour into platter, bake 30 minutes in hot oven. Beat
+up whites of eggs, add pinch salt, 1 tablespoon sugar, and ½ teaspoon
+almond extract, pile on top of pudding and sprinkle with cocoanut.
+Brown in slow oven. Serve hot or cold.</p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>August 22</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Succotash</i></li>
+  <li><i>French Fried Potatoes</i></li>
+  <li><i>Tomato Jelly Salad</i></li>
+  <li><i>Orange Marmalade Ice Cream</i></li>
+  <li><i>Caramel Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Succotash</i>—Boil 1 dozen ears of corn for 3 minutes. Cut corn
+from cob, taking very small piece from top of each grain, then press
+out pulp. Mix this with an equal quantity of nicely cooked lima beans;
+add Crisco, salt and white pepper to taste; reheat and serve.</p>
+
+
+<p class="p1 p-left"><b>August 23</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Fish Timbales, Cream Sauce</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Stewed Okra</i></li>
+  <li><i>Cucumber Salad</i></li>
+  <li><i>Cheese Straws</i></li>
+  <li>*<i>St. Leonard’s Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>St. Leonard’s Pudding</i>—Line edge of a pudding dish with pastry,
+and spread 2 tablespoons of jam in the bottom. Blend 4 tablespoons
+Crisco with ½ cup flour, when smooth stir in 1 cup milk, 4 tablespoons
+sugar, 1 teaspoon vanilla extract, ½ teaspoon salt, and 2 yolks of
+eggs, stir well together and pour over jam, bake 30 minutes. Beat up
+whites of eggs to a stiff froth, add 1 tablespoon sugar, and arrange
+roughly on the top. Place in oven until lightly browned.</p>
+
+
+<p class="p1 p-left"><b>August 24</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Boiled Mutton, Caper Sauce</i></li>
+  <li><i>Riced Potatoes</i></li>
+  <li><i>String Beans</i></li>
+  <li><i>Olive Salad</i></li>
+  <li><i>Toasted Crackers</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Plum Compote</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Boiled Mutton</i>—Wipe leg of mutton, put on fire, barely covered
+with boiling water, and let boil about 10 minutes, then simmer until
+tender; season with salt when half cooked. A few slices of onion,
+turnip, and carrot, or 2 or 3 stalks of celery, may be added while
+cooking. When tender, brush over the meat with melted Crisco and
+sprinkle with finely chopped parsley. Serve with caper sauce which is
+made as follows: Mix 2 tablespoons Crisco with 1 tablespoon flour;
+add 1 cup boiling water; stir it over fire until thick; add to it 1
+hard-cooked egg chopped fine and 2 tablespoons of capers.</p>
+
+
+<p class="p1 p-left"><b>August 25</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Barley Broth</i></li>
+  <li><i>Mutton Souffle</i></li>
+  <li><i>Sweet Corn</i></li>
+  <li><i>Creamed Carrots and Peas</i></li>
+  <li>*<i>Peach Cobbler</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Peach Cobbler</i>—Sift 1½ cups flour and 1½ teaspoons baking
+powder. With tips of fingers work into flour 1 tablespoon Crisco, and
+when well mixed add ½ cup milk.</p>
+
+<p>Peel and slice 4 peaches, and mix with ¾ cup sugar and 2 tablespoons
+melted Crisco. In bottom of baking dish invert a cup, around this
+arrange peaches, and over all place dough patted out to about ¾ of
+an inch in thickness. Bake in moderate oven until crust is brown and
+peaches are tender. This will require about 40 minutes. The cup keeps
+dough from lying on fruit and becoming soaked with juice.</p>
+
+<p><span class="pagenum" id="Page_205">[205]</span></p>
+
+
+<p class="p1 p-left"><b>August 26</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Beef Steak Pudding</i></li>
+  <li><i>Spaghetti with Tomato</i></li>
+  <li><i>Potatoes on Half Shell</i></li>
+  <li><i>Green Pepper Salad</i></li>
+  <li><i>Apricot Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Beef Steak Pudding</i>—Line a Criscoed basin with plain pastry.
+Mix together on a plate 1 tablespoon flour, 1 teaspoon salt, and ½
+teaspoon pepper for seasoning. Cut 1 pound lean beef in thin slices,
+dip them in the seasoning, and place them lightly in the basin; split
+1 sheep’s kidney, skin and cut in thin slices; dip them also in the
+seasoning, and put them in basin, and pour over 1 cup of water for
+gravy. Wet the edges of the pastry on basin; roll out a piece of pastry
+large enough to cover the dish; place it on, press down at the edges,
+and sprinkle a little flour over top. Now dip a pudding cloth in
+boiling water, tie it tightly over the top, and plunge the pudding in
+plenty of boiling water; then boil for 3 hours. Remove the cloth, and
+turn the pudding out on a dish. Liver and bacon mixed, or mutton, makes
+a good pudding of this kind.</p>
+
+
+<p class="p1 p-left"><b>August 27</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Steamed Clams</i></li>
+  <li><i>Vegetable Salad</i></li>
+  <li><i>Brown Bread Sandwiches</i></li>
+  <li><i>Peach Tapioca</i></li>
+  <li>*<i>Princess Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Princess Cake</i>—Line small square cake tin with plain Crisco
+pastry. Sprinkle in ½ cup cleaned currants. Cream ½ cup Crisco with
+1 cup sugar, then add 3 well beaten eggs, 3 cups flour, 1½ teaspoons
+baking powder, and ½ teaspoon salt. Divide mixture into 2 portions. Add
+1 tablespoon grated chocolate and 4 tablespoons milk to 1 portion. Put
+cake mixtures in spoonfuls on top of currants and bake in moderate oven
+for 35 minutes. Serve in square pieces.</p>
+
+
+<p class="p1 p-left"><b>August 28</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Iced Bouillon</i></li>
+  <li><i>Pulled Bread</i></li>
+  <li>*<i>Fillet of Beef, Horseradish Sauce</i></li>
+  <li><i>Franconia Potatoes</i></li>
+  <li><i>Corn Souffle</i></li>
+  <li><i>Endive, French Dressing</i></li>
+  <li><i>Salted Triangles</i></li>
+  <li><i>Violet Mousse</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Fillet of Beef</i>—Trim fillet into good shape. Lard it
+plentifully, letting the whole upper surface be perforated with
+lardoons. Place in baking pan thin slices of larding pork, over
+pork place layer of chopped onion, carrots, turnip, and celery; lay
+tenderloin on top. Pour in 1 cup stock, add ½ teaspoon salt, ¼ teaspoon
+pepper, 4 sprigs parsley, 1 bay leaf, and 2 cloves. Bake in hot oven
+30 minutes, and baste frequently. Remove when done; strain off gravy
+and skim off grease. Blend 1 tablespoon Crisco with 1 tablespoon flour
+in a pan, add gravy strained from pan, ¼ cup grated horseradish, salt
+and paprika to taste and bring to boiling point, then add 2 tablespoons
+lemon juice and 1 tablespoon vinegar. Spread sauce on hot serving dish
+and lay fillet on it.</p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>August 29</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Baked Macaroni, Tomato Sauce</i></li>
+  <li><i>Green Corn</i></li>
+  <li><i>Fried Egg Plant</i></li>
+  <li><i>Cantaloupe Salad</i></li>
+  <li><i>Marmalade Pudding</i></li>
+  <li><i>Iced Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Fried Egg Plant</i>—Peel good-sized egg plant; cut into slices
+of ¼ inch. Dust with salt and pepper; dip in beaten egg; roll in fine
+breadcrumbs and saute in hot Crisco. When they are brown on 1 side,
+turn and brown on the other. If preferred, the egg plant may be dipped
+in thin batter instead of egg and crumbs, and fried.</p>
+
+<p><span class="pagenum" id="Page_206">[206]</span></p>
+
+
+<p class="p1 p-left"><b>August 30</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Clam Chowder</i></li>
+  <li><i>Stuffed Tomato Salad</i></li>
+  <li><i>Welsh Rarebit</i></li>
+  <li><i>Lemon Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Clam Chowder</i>—Remove heads from 4 cups clams and chop. Parboil
+4 cups potatoes. Cook 1 chopped onion and ½ cup salt pork cut in
+cubes 15 minutes. Arrange clams, potatoes, onion and pork in layers
+in saucepan; cover with 3 cups boiling water, and simmer till tender.
+Blend 3 tablespoons Crisco with 2 tablespoons flour, add 4 cups scalded
+milk and stir till boiling; add clam mixture, seasonings to taste, 1
+dash of Tabasco sauce, and serve hot.</p>
+
+
+<p class="p1 p-left"><b>August 31</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Bisque of Clams and Peas</i></li>
+  <li><i>Stuffed Peppers</i></li>
+  <li>*<i>Cheese Salad</i></li>
+  <li><i>Toasted Crackers</i></li>
+  <li><i>Lemon Sherbet</i></li>
+  <li><i>Whipped Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cheese Salad</i>—To 1 cup cooked chopped chicken, add ½ pound soft
+American cheese and ½ cup pickled chopped cauliflower. Rub through
+sieve, yolks of 2 hard-cooked eggs, add 1 teaspoon French mustard, 4
+tablespoons melted Crisco, 3 tablespoons vinegar, red pepper, paprika,
+and salt to taste. Pour this sauce over salad and garnish with whites
+of eggs cut in slices and branches of pickled cauliflower.</p>
+
+
+<p class="p1 p-left"><b>September 1</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Cauliflower Soup</i></li>
+  <li><i>Roast Beef, Brown Gravy</i></li>
+  <li><i>Oven-Panned Potatoes</i></li>
+  <li><i>Creamed Carrots</i></li>
+  <li><i>Celery and Green Pepper Salad</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cauliflower Soup</i>—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.</p>
+
+
+<p class="p1 p-left"><b>September 2</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Caviare on Toast</i></li>
+  <li><i>Fricassee of Chicken</i></li>
+  <li><i>Banana Fritters</i></li>
+  <li><i>Boiled Potatoes</i></li>
+  <li><i>Creamed Onions</i></li>
+  <li><i>Vegetable Salad</i></li>
+  <li>*<i>Snow Pudding with Custard</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Snow Pudding with Custard</i>—Mix 2 tablespoons arrowroot
+with 3 tablespoons cold milk. Boil 1 cup milk then pour it on to
+mixed arrowroot, pour back into pan and boil gently for 8 minutes,
+stirring all the time, then allow to cool. Stir in yolks of 2 eggs, 2
+tablespoons Crisco, ¼ teaspoon salt, 3 tablespoons sugar, pour into
+Criscoed pudding dish; beat whites of eggs to a stiff froth and mix
+lightly in. Dust nutmeg over top and bake in moderate oven 10 minutes.
+Serve quickly with custard.</p>
+
+
+<p class="p1 p-left"><b>September 3</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Stewed Liver with Mushrooms</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Scalloped Egg Plant</i></li>
+  <li><i>Celery and Apple Salad</i></li>
+  <li><i>Peach Trifle</i></li>
+  <li><i>Sponge Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Stewed Liver with Mushrooms</i>—Melt 1 tablespoon Crisco and add
+1½ tablespoons flour. Brown by long slow cooking. Add salt and pepper
+and 2 cups water. Cook till as thick as good cream. Have 1 pound of
+calf’s liver cut into 2-inch cubes. Pour boiling water over them and
+drain immediately. Drop these into brown sauce and cook slowly 10 or 12
+minutes. They must not cook rapidly nor too long. In the meantime peel
+some mushrooms if they are fresh and require such treatment, and drop
+into melted Crisco and allow to simmer. Just before taking up liver add
+mushrooms.</p>
+
+<p><span class="pagenum" id="Page_207">[207]</span></p>
+
+
+<p class="p1 p-left"><b>September 4</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Noodle Soup</i></li>
+  <li><i>Lamb Chops</i></li>
+  <li>*<i>Cauliflower</i></li>
+  <li><i>French Fried Potatoes</i></li>
+  <li><i>Watercress Salad</i></li>
+  <li><i>Plum Tart</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cauliflower</i>—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.</p>
+
+
+<p class="p1 p-left"><b>September 5</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Hot Boiled Tongue, Lemon Sauce</i></li>
+  <li><i>Boiled Potatoes</i></li>
+  <li><i>French Fried Parsnips</i></li>
+  <li><i>Cauliflower Salad</i></li>
+  <li>*<i>Baked Quinces</i></li>
+  <li><i>Jam Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Jam Cake</i>—Cream ⅔ cup Crisco with 1 cup sugar, add 3 well
+beaten eggs, ½ cup sour cream, 1 teaspoon soda, 2 cups flour, ½ glass
+strawberry preserves, 1 teaspoon cinnamon, ½ teaspoon each cloves,
+½ teaspoon nutmeg, and ½ teaspoon salt, mix and bake in layers. Put
+strawberry preserves between layers, and white icing on top.</p>
+
+
+<p class="p1 p-left"><b>September 6</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Planked Bluefish with Potato Border</i></li>
+  <li><i>Grilled Tomatoes</i></li>
+  <li>*<i>Corn Creole</i></li>
+  <li><i>Pepper Salad</i></li>
+  <li><i>Cheese Pasties</i></li>
+  <li><i>Grape Juice Water Ice</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Corn Creole</i>—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.</p>
+
+
+<p class="p1 p-left"><b>September 7</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Chestnut Soup</i></li>
+  <li><i>Smothered Chicken</i></li>
+  <li><i>Parsley Potatoes</i></li>
+  <li><i>Peppers Stuffed with Corn</i></li>
+  <li><i>Pineapple Salad</i></li>
+  <li><i>Almond Custard</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Chestnut Soup</i>—Boil 1 quart chestnuts 20 minutes, then remove
+shells and brown inner skin, and put into saucepan with sufficient
+boiling water to cover them. Add piece lemon rind and 1 teaspoon salt,
+when soft remove rind and rub through a sieve. Then pour over them
+stirring all the time, 2 quarts white stock, ½ cup cream, 1 tablespoon
+Crisco rolled with 2 tablespoons flour, seasoning of salt and pepper.
+Bring to boiling point, remove from fire and serve hot.</p>
+
+
+<p class="p1 p-left"><b>September 8</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Planked Smelts</i></li>
+  <li><i>Baked Lamb Chops</i></li>
+  <li><i>Breaded Beets</i></li>
+  <li><i>Riced Potatoes</i></li>
+  <li><i>Avocado Pear Salad</i></li>
+  <li><i>Apricot Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Planked Smelts</i>—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.</p>
+
+
+<p class="p1 p-left"><b>September 9</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Soft Shell Crabs on Toast</i></li>
+  <li><i>Broiled Steak</i></li>
+  <li><i>Creamed Potatoes</i></li>
+  <li>*<i>Stuffed Onions</i></li>
+  <li><i>Oyster Plant Salad</i></li>
+  <li><i>Mint and Pineapple Sherbet</i></li>
+  <li><i>Jumbles</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Stuffed Onions</i>—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.</p>
+
+<p><span class="pagenum" id="Page_208">[208]</span></p>
+
+
+<p class="p1 p-left"><b>September 10</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Braised Ox Tails with Chestnuts</i></li>
+  <li><i>Boiled Sweet Potatoes</i></li>
+  <li>*<i>Baked Stuffed Tomatoes</i></li>
+  <li><i>Lima Bean Salad</i></li>
+  <li><i>Peach Chartreuse</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Baked Stuffed Tomatoes</i>—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.</p>
+
+
+<p class="p1 p-left"><b>September 11</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Oysters au Gratin</i></li>
+  <li><i>Sirloin Steak, Anchovy Sauce</i></li>
+  <li><i>Duchesse Potatoes</i></li>
+  <li>*<i>Buttered Beets</i></li>
+  <li><i>Red Cabbage and Celery Salad</i></li>
+  <li><i>Apricots Parisienne</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Buttered Beets</i>—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.</p>
+
+
+<p class="p1 p-left"><b>September 12</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Fish Croquettes</i></li>
+  <li><i>Cucumber Puree</i></li>
+  <li><i>Broiled Duckling, Apple Sauce</i></li>
+  <li>*<i>Fried Cauliflower</i></li>
+  <li><i>Potatoes</i></li>
+  <li><i>Olive Salad</i></li>
+  <li><i>Omelette Souffle</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Fried Cauliflower</i>—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.</p>
+
+
+<p class="p1 p-left"><b>September 13</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Clam Cocktails</i></li>
+  <li>*<i>Stewed Squabs</i></li>
+  <li><i>Grape Jelly</i></li>
+  <li><i>Potato Balls</i></li>
+  <li><i>Green Corn</i></li>
+  <li><i>Watermelon Frappe</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Stewed Squabs</i>—Cut 2 squabs into neat joints. Put 1 cup water
+in saucepan when it boils lay in squabs, 1 sliced onion, and 1 slice
+of carrot, simmer for 1½ hours. Blend 2 tablespoons Crisco with 2
+tablespoons flour, add 1 cup stock from squabs, salt and pepper to
+taste and boil for 5 minutes stirring all the time. Arrange the squabs
+on a hot dish and strain over the sauce.</p>
+
+
+<p class="p1 p-left"><b>September 14</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Oysters</i></li>
+  <li>*<i>Porterhouse Steak</i></li>
+  <li><i>Scalloped Tomatoes</i></li>
+  <li><i>Lima Beans</i></li>
+  <li><i>Apple and Chestnut Salad</i></li>
+  <li><i>Pear Sponge</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Porterhouse Steak</i>—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.</p>
+
+
+<p class="p1 p-left"><b>September 15</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Pea Soup</i></li>
+  <li>*<i>Impanada</i></li>
+  <li><i>Celery Mayonnaise</i></li>
+  <li><i>Apple Trifle</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Impanada</i>—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.<span class="pagenum" id="Page_209">[209]</span> Serve hot. This takes 3
+medium-sized sweet potatoes and 6 medium-sized white potatoes.</p>
+
+
+<p class="p1 p-left"><b>September 16</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Baked Ham</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Brussels Sprouts</i></li>
+  <li><i>Spiced Grapes</i></li>
+  <li><i>Apple Salad</i></li>
+  <li><i>Ice Cream with Kisses</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Baked Ham</i>—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.</p>
+
+
+<p class="p1 p-left"><b>September 17</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Oyster Bisque</i></li>
+  <li><i>Broiled Lamb Chops</i></li>
+  <li><i>Griddled Sweet Potatoes</i></li>
+  <li><i>Bean Croquettes, Tomato Sauce</i></li>
+  <li><i>Cauliflower Salad</i></li>
+  <li><i>Cocoanut Custard</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Oyster Bisque</i>—Boil 1 quart oysters in their own liquor with
+about 1 pint mildly-flavored white stock. Let boil for ½ an hour or
+even longer. Take up and strain, put back to boil, season with salt and
+white pepper as needed, add 1 quart rich milk and ½ a pint of cream.
+Blend together 1 tablespoon potato flour with 1 tablespoon melted
+Crisco, and with this thicken soup till it is smooth and velvety.</p>
+
+
+<p class="p1 p-left"><b>September 18</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Hamburg Loaf, Tomato Sauce</i></li>
+  <li><i>Maitre d’Hotel Potatoes</i></li>
+  <li><i>Beet and String Bean Salad</i></li>
+  <li><i>Cheese Creams</i></li>
+  <li>*<i>Chocolate Pudding with Macaroons</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Chocolate Pudding with Macaroons</i>—Put 3 cups milk to boil. Have
+5 tablespoons grated chocolate in pan with ½ cup boiling water and 4
+tablespoons sugar. When chocolate paste is smooth pour in milk. Mix 4
+tablespoons cornstarch with 1 cup milk, add 1 teaspoon Crisco, and ¼
+teaspoon salt, and with this thicken boiling milk. Add 1 cup macaroon
+crumbs and beaten whites of 2 eggs. Pour into wet mold and set on ice 1
+hour.</p>
+
+
+<p class="p1 p-left"><b>September 19</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Vegetable Soup</i></li>
+  <li><i>Roast Spare Ribs, Apple Sauce</i></li>
+  <li>*<i>Sweet Potatoes, Southern Style</i></li>
+  <li><i>Orange Custard</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Sweet Potatoes, Southern Style</i>—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.</p>
+
+
+<p class="p1 p-left"><b>September 20</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Broiled Striped Bass</i></li>
+  <li><i>Porterhouse Steak with Olives</i></li>
+  <li><i>Baked Creamed Potatoes</i></li>
+  <li>*<i>Asparagus, Italian Style</i></li>
+  <li><i>String Bean Salad</i></li>
+  <li><i>Pineapple Fluff</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Asparagus, Italian Style</i>—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.</p>
+
+<p><span class="pagenum" id="Page_210">[210]</span></p>
+
+
+<p class="p1 p-left"><b>September 21</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Fried Cod Steaks</i></li>
+  <li><i>Sweet Potatoes</i></li>
+  <li><i>Boiled Onions</i></li>
+  <li><i>Cucumber Salad</i></li>
+  <li><i>Walnut Pudding</i></li>
+  <li>*<i>Feather Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Feather Cake</i>—Cream ½ cup Crisco with ½ cup sugar, and ½
+teaspoon salt, and 2 eggs beaten with ½ cup sugar, 1 teaspoon lemon
+extract, 1 cup milk, 2½ cups flour, and 2½ teaspoons baking powder.
+Beat 2 minutes and turn into Criscoed and floured cake tin. Bake in
+moderate oven for ¾ of an hour.</p>
+
+
+<p class="p1 p-left"><b>September 22</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Barley Soup</i></li>
+  <li>*<i>Shepherd’s Pie</i></li>
+  <li><i>Broiled Tomatoes</i></li>
+  <li><i>Cucumber Salad with Red Peppers</i></li>
+  <li><i>Wine Jelly</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Shepherd’s Pie</i>—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.</p>
+
+
+<p class="p1 p-left"><b>September 23</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Mock Duck, Rice Stuffing</i></li>
+  <li><i>Buttered Beets</i></li>
+  <li><i>Succotash</i></li>
+  <li><i>Lettuce Salad</i></li>
+  <li><i>Grape Sherbet</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Mock Duck</i>—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.</p>
+
+<p>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.</p>
+
+
+<p class="p1 p-left"><b>September 24</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Macaroni Soup</i></li>
+  <li><i>Fried Scallops</i></li>
+  <li><i>Tournedos, a la Bordelaise</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Baked Tomatoes</i></li>
+  <li>*<i>Cold Slaw</i></li>
+  <li><i>Queen Mab Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cold Slaw</i>—Cut 2 cabbages very fine and put it in salad bowl.
+Boil 2 tablespoons vinegar. Beat up 2 eggs, add ½ cup sour cream, 2
+tablespoons Crisco and add them to boiled vinegar. Stir over fire till
+boding, add 1 teaspoon salt and ¼ teaspoon pepper, pour over cabbage,
+and it is ready to serve when very cold.</p>
+
+
+<p class="p1 p-left"><b>September 25</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Broiled Butterfish</i></li>
+  <li><i>Fried Potatoes</i></li>
+  <li><i>Cucumber Salad</i></li>
+  <li><i>Cheese Balls</i></li>
+  <li>*<i>Bread Pudding with Cherries</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Bread Pudding with Cherries</i>—Soak ½ pound bread in cold water
+till soft. Press out water and beat out any lumps with fork. Add 2
+tablespoons Crisco, 2 tablespoons sugar, ½ teaspoon vanilla extract,
+and ¼ pound glace cherries and 1 teaspoon baking powder. Mix well, and
+add 1 well-beaten egg and 3 tablespoons milk. Put into Criscoed basin
+and cover with Criscoed paper, and steam for 1½ hours.</p>
+
+
+<p class="p1 p-left"><b>September 26</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Veal Cutlets</i></li>
+  <li><i>Sliced Lemon</i></li>
+  <li><i>Baked Cucumbers</i></li>
+  <li><i>Lyonnaise Potatoes</i></li>
+  <li><i>Red Pepper Salad</i></li>
+  <li>*<i>Amber Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Amber Pudding</i>—Peel, core, and quarter 8 apples. Put 3
+tablespoons Crisco in a pan, when warm add<span class="pagenum" id="Page_211">[211]</span> apples, 3 tablespoons
+sugar, grated rind 1 lemon, and stew slowly till soft, then rub through
+a sieve. Add yolks of 3 eggs, and ½ teaspoon cinnamon. Roll out Crisco
+pastry thinly, cut off a strip and press it on to the edge of a wet
+pudding dish. Put apple mixture into dish and bake for 30 minutes in a
+hot oven. Beat up whites of eggs with ½ teaspoon salt, to stiff froth,
+add 2 teaspoons sugar and 2 drops vanilla. Heap this meringue all over
+apple mixture. Dust with sugar and place here and there a glace cherry.
+Replace in oven to brown slightly.</p>
+
+
+<p class="p1 p-left"><b>September 27</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Pot Roast of Beef, Gravy</i></li>
+  <li><i>Parsnips</i></li>
+  <li><i>Boiled Potatoes</i></li>
+  <li><i>Stuffed Cucumber Salad</i></li>
+  <li>*<i>Conservative Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Conservative Pudding</i>—The weight of 3 eggs in Crisco, sugar,
+and flour. Beat Crisco and sugar to a cream, add flour, 1 teaspoon
+baking powder, and mix slowly with eggs. Add ½ teaspoon vanilla extract
+and mix all well. Ornament a Criscoed mold with raisins, pour in
+mixture, steam 2 hours and serve hot with milk.</p>
+
+
+<p class="p1 p-left"><b>September 28</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Pea Soup</i></li>
+  <li><i>Boiled Tripe, Cream Sauce</i></li>
+  <li><i>Stewed Celery</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Beet Salad</i></li>
+  <li><i>Meringues with Sliced Peaches</i></li>
+  <li>*<i>Almond Fingers</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Almond Fingers</i>—2 cups flour, ½ cup Crisco, 1 egg, 2
+tablespoons sugar, and ½ teaspoon baking powder. Rub Crisco into flour,
+add sugar and baking powder. Make into stiff paste with egg. Roll out
+and cut into fingers. Chop 1 cup almonds and mix with ½ cup sifted
+sugar, and white of 1 egg. Spread on fingers and bake quickly a light
+brown color.</p>
+
+
+<p class="p1 p-left"><b>September 29</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Pilau of Fowl</i></li>
+  <li><i>Glazed Carrots</i></li>
+  <li><i>Potatoes an Gratin</i></li>
+  <li><i>Lettuce and Nasturtium Salad</i></li>
+  <li><i>Vanilla Eclairs</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Pilau of Fowl</i>—Truss fowl for boiling, place in pan with 3
+cups stock or water and simmer 30 minutes. Wash and dry 1 cup rice.
+Melt 2 tablespoons Crisco and fry 1 chopped onion to golden brown in
+it; remove onion to plate, add 2 extra tablespoons Crisco and fry
+rice and ¼ cup blanched almonds till yellow, add onion, 2 tablespoons
+seeded raisins, with salt and paprika to taste. Tie in piece of muslin
+3 cloves, 6 whole white peppers, 1 bay leaf, and 1 inch cinnamon stick
+and add them. Make hole in center of rice, lay fowl in it, pour in 1
+cup of the stock, let simmer until fowl and rice are cooked, adding
+more stock as rice swells. Turn fowl over during cooking. Serve fowl
+with rice around it.</p>
+
+
+<p class="p1 p-left"><b>September 30</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Raw Oysters</i></li>
+  <li><i>Steamed Fish, Lemon Sauce</i></li>
+  <li><i>Potatoes</i></li>
+  <li><i>Stuffed Tomatoes</i></li>
+  <li><i>Radish and Lettuce Salad</i></li>
+  <li>*<i>Hot Cheese Sandwiches</i></li>
+  <li><i>Vanilla Cream Puffs</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Hot Cheese Sandwiches</i>—Melt ¼ pound cheese with 3 tablespoons
+Crisco, ½ teaspoon salt, few grains red pepper, and 1 teaspoon mustard;
+moisten with a little vinegar and spread between thin slices of white
+bread. Cut into neat rounds.</p>
+
+
+<p class="p1 p-left"><b>October 1</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Veal Cutlets</i></li>
+  <li><i>Rice Croquettes</i></li>
+  <li><i>Lima Beans</i></li>
+  <li><i>Cabbage and Apple Salad</i></li>
+  <li>*<i>Nut Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Nut Pudding</i>—1 cup soft breadcrumbs, 2 cups scalded milk, 1
+tablespoon Crisco, 1 cup chopped<span class="pagenum" id="Page_212">[212]</span> nuts, ½ teaspoon salt, 2 egg yolks, ¾
+cup sugar, juice and grated rind of 1 lemon, 2 egg whites beaten until
+stiff, and 2 squares chocolate, melted. Mix breadcrumbs, milk, Crisco,
+nuts, salt, egg yolks, sugar, chocolate, juice and rind of lemon.
+When well blended, cut and fold in whites of eggs; pour into Criscoed
+individual molds, and bake 20 to 30 minutes. Serve hot with cream.</p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>October 2</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Tomato Bisque Crackers</i></li>
+  <li><i>Baked Sweet Potatoes</i></li>
+  <li><i>Baked Beans</i></li>
+  <li><i>Corn Fritters</i></li>
+  <li><i>Lettuce, French Dressing</i></li>
+  <li>*<i>Orange Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Orange Pie</i>—Line pie tin with Crisco pastry. Beat yolks of 3
+eggs with 1 cup sugar till light; add 1 tablespoon cornstarch, ⅔ cup
+milk, grated rind and strained juice of 1 orange. Place in double
+boiler and stir till it thickens, then pour on to crust and bake 30
+minutes. Cover top with meringue made with whites of eggs and sweetened
+with 3 tablespoons sugar and flavored with 1 teaspoon orange extract.
+Place in oven to brown.</p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>October 3</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Lettuce Soup</i></li>
+  <li>*<i>Vegetable Souffle</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Boiled Green Peppers</i></li>
+  <li><i>Stuffed Egg Salad</i></li>
+  <li><i>Apple Tapioca</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Vegetable Souffle</i>—Blend 3 tablespoons Crisco with 2
+tablespoons flour, add 1 cup milk, stir till boiling, add ½ cup grated
+cheese, yolks of 2 eggs, 2 tablespoons chopped parsley, seasoning of
+salt, pepper, and red pepper, and cook till it thickens.</p>
+
+<p>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.</p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>October 4</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Almond Soup</i></li>
+  <li>*<i>Nut Loaf, Cranberry Jelly</i></li>
+  <li><i>Lima Beans</i></li>
+  <li><i>Carameled Sweet Potatoes</i></li>
+  <li><i>Onion Souffle</i></li>
+  <li><i>Butterscotch Pie</i></li>
+  <li><i>Orange Ice</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Nut Loaf</i>—Mix together 1 tablespoon Crisco, 1 cup chopped
+English walnuts and almonds, 1 cup crumbs, ½ teaspoon salt, dash
+pepper, 1 large ground onion, 3 tablespoons flour, 2 well-beaten eggs
+and 1 cup milk. Pour into Criscoed pudding dish and bake 30 minutes.</p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>October 5</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Baked Chestnuts</i></li>
+  <li><i>Galantine of Lentils</i></li>
+  <li><i>Escalloped Tomatoes</i></li>
+  <li><i>Fruit Salad</i></li>
+  <li>*<i>Apple Charlotte</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Apple Charlotte</i>—Cut bread into slices ¼ inch thick; then
+into strips 1½ inches wide, and as long as the height of mold to be
+used; cut 1 piece to fit top of mold, then divide it into 5 or 6
+pieces. Crisco mold; dip slices of bread in melted Crisco, and arrange
+them on bottom and around sides of mold, fitting closely together or
+overlapping. Fill center entirely full with apple sauce made of tart
+apples stewed until tender, seasoned with Crisco and sugar. A little
+apricot jam can be put in center if desired; chopped almonds also may
+be added. Cover top with bread, and bake in hot oven 30 minutes. The
+bread should be an amber color like toast. Turn it carefully on to flat
+dish. Serve with any sauce that you like.</p>
+
+<p><span class="pagenum" id="Page_213">[213]</span></p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>October 6</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Creole Chowder</i></li>
+  <li><i>Stuffed Potatoes</i></li>
+  <li><i>Spaghetti with Cheese</i></li>
+  <li><i>Lentil and Nut Salad</i></li>
+  <li>*<i>Orange Puffs, Orange Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Orange Puffs</i>—Beat ½ cup Crisco with ⅔ cup sugar, add 2
+well-beaten eggs, ¾ cup milk, 2 cups flour, ½ teaspoon salt, 2
+teaspoons baking powder, and 1 teaspoon orange extract. Bake in
+Criscoed and floured gem pans and serve hot with orange sauce.</p>
+
+<p>For sauce. Mix ½ cup sugar with 2 tablespoons cornstarch, and ¼
+teaspoon salt. Add 1 cup boiling water and boil eight minutes, add
+grated rinds and strained juice 2 oranges and 3 tablespoons Crisco.</p>
+
+
+<p class="p1 p-left"><b>October 7</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Carrot Soup</i></li>
+  <li>*<i>Indian Dry Curry</i></li>
+  <li><i>Boiled Rice</i></li>
+  <li><i>Spinach</i></li>
+  <li><i>Cabbage Salad</i></li>
+  <li><i>Pineapple, Bavarian Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Indian Dry Curry</i>—2 pounds beef, 4 tablespoons Crisco, 1 onion,
+2 tablespoons curry powder, 2 chopped gherkins, 1 dessertspoon chutney,
+1 saltspoon salt, juice of ½ a lemon, and ½ pint thin brown sauce or
+gravy.</p>
+
+<p>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.</p>
+
+
+<p class="p1 p-left"><b>October 8</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Fried Chicken, Swiss Style</i></li>
+  <li><i>Sweet Corn Croquettes</i></li>
+  <li><i>Broiled Tomatoes</i></li>
+  <li><i>Crab Salad</i></li>
+  <li><i>Crackers</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Fried Chicken, Swiss Style</i>—Cook chicken in salted water till
+it is fairly tender. Take up, let get cool, and cut into neat pieces
+for frying. Sprinkle these pieces with salt, pepper, and onion juice,
+then moisten them well with melted Crisco. Let them stand 1 or 2 hours
+to absorb flavoring of dressing, then dip in batter and drop into hot
+Crisco to cook till brown. This batter make of 1 cup flour, as much
+milk as is needed to have it stiff, 2 eggs, whites and yolks beaten
+separately, and ½ cup brandy. This batter will be better for standing,
+after it is mixed, for 1 hour.</p>
+
+
+<p class="p1 p-left"><b>October 9</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Roast Shoulder of Veal</i></li>
+  <li><i>Roasted Potatoes</i></li>
+  <li><i>Lima Beans</i></li>
+  <li><i>Pickled Plums</i></li>
+  <li><i>Romaine Salad</i></li>
+  <li>*<i>Raisin Batter Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Raisin Batter Pudding</i>—Beat up 3 eggs, sift in 2 cups flour
+and ¼ teaspoon salt, add 1 tablespoon Crisco, 1 cup cream, and beat
+for 8 minutes; then add 1 teaspoon baking powder and 1 teaspoon orange
+extract. Pour into a Criscoed casserole, sprinkle over 8 tablespoons
+sultana raisins, and bake in moderate oven 1 hour. Serve with maple
+syrup.</p>
+
+
+<p class="p1 p-left"><b>October 10</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Cream of Corn, a la Creole</i></li>
+  <li><i>Scalloped Fish and Oysters</i></li>
+  <li><i>Potato Croquettes</i></li>
+  <li><i>Cauliflower and Beet Salad</i></li>
+  <li><i>Squash Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cream of Corn, a la Creole</i>—Put 1 can of corn through meat
+chopper, add 1 large onion, sliced, 1 sprig of parsley, and 1 pint of
+water.</p>
+
+<p><span class="pagenum" id="Page_214">[214]</span></p>
+
+<p>Cook altogether 20 minutes, being careful not to let it scorch, then
+press through a fine sieve, extracting all pulp possible. Melt 2
+tablespoons Crisco, add an equal amount of sifted flour, ½ teaspoon
+salt, and dash of pepper. Cook to smooth paste; then add, very
+gradually, 1 quart scalded milk. When thick and smooth, add corn pulp
+and juice and 1 tablespoon sugar. Add salt to taste, and just before
+serving add 1 cup scalded cream or very rich milk.</p>
+
+
+<p class="p1 p-left"><b>October 11</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Roast Veal</i></li>
+  <li><i>Mashed Sweet Potatoes</i></li>
+  <li><i>Green Beans</i></li>
+  <li><i>Stuffed Beet Salad</i></li>
+  <li><i>Cheese Crackers</i></li>
+  <li>*<i>Dominion Apple Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Dominion Apple Cake</i>—2 cups flour, 1 teaspoon salt, 3 teaspoons
+baking powder, 1 cup milk, 2 eggs, and 3 tablespoons melted Crisco. Mix
+and sift dry ingredients. Add beaten yolks, Crisco and milk. Beat well;
+cut and fold in stiffly beaten whites. Spread mixture ½ inch thick on
+Criscoed pans. Lay apples cut into eighths in 2 rows on top of dough.
+Sprinkle with sugar; bake in hot oven 30 minutes. Serve with lemon
+sauce.</p>
+
+
+<p class="p1 p-left"><b>October 12</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Carrot Soup</i></li>
+  <li><i>Roast Pig, Apple Sauce</i></li>
+  <li><i>Candied Sweet Potatoes</i></li>
+  <li><i>Creamed Celery</i></li>
+  <li><i>Kumquat Salad</i></li>
+  <li>*<i>Cheese Croutons</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cheese Croutons</i>—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.</p>
+
+
+<p class="p1 p-left"><b>October 13</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Peanut Puree</i></li>
+  <li><i>Roast Pig Reheated in Casserole</i></li>
+  <li><i>Squash</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Red Cabbage Salad</i></li>
+  <li><i>Sultana Roll</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Peanut Puree</i>—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.</p>
+
+
+<p class="p1 p-left"><b>October 14</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Grilled Halibut with Parmesan</i></li>
+  <li><i>Roast Mutton, Currant Jelly Sauce</i></li>
+  <li><i>Creamed Turnips</i></li>
+  <li><i>Browned Sweet Potatoes</i></li>
+  <li><i>American Salad</i></li>
+  <li><i>Apple and Prune Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Grilled Halibut with Parmesan</i>—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.</p>
+
+
+<p class="p1 p-left"><b>October 15</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Broiled Smelts</i></li>
+  <li><i>Roasted Squabs</i></li>
+  <li><i>Oyster Plant, Italian Style</i></li>
+  <li><i>Oriental Salad</i></li>
+  <li><i>Sweet Cider Jelly</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Broiled Smelts</i>—Select 12 large smelts, clean well and split.
+Chop 12 olives, ½ green pepper with seeds removed,<span class="pagenum" id="Page_215">[215]</span> 2 sprigs parsley,
+add ½ tablespoon Crisco. Spread paste inside each smelt. Close fish
+together, sprinkle with salt, moisten with melted Crisco and broil over
+clear fire.</p>
+
+
+<p class="p1 p-left"><b>October 16</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Poëled Fowl, Cranberry Sauce</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Cauliflower au Gratin</i></li>
+  <li><i>Tomato and Green Pepper Salad</i></li>
+  <li><i>Macaroon Custard</i></li>
+  <li>*<i>Queen Cakes</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Queen Cakes</i>—½ cup sugar, ½ cup Crisco, ½ teaspoon salt, 3
+eggs, ¼ cup currants, ¼ cup glace cherries (cut in dice), grate nutmeg,
+thin rind ½ lemon (chopped finely), juice 1 lemon, 1 cup flour, 4
+tablespoons rice flour, and 1 teaspoon baking powder. Put Crisco and
+sugar in basin and work with wooden spoon to cream, add salt and eggs 1
+by 1, and beat mixture thoroughly.</p>
+
+<p>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.</p>
+
+
+<p class="p1 p-left"><b>October 17</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Baked Veal Cutlet</i></li>
+  <li><i>Potatoes Scalloped with Green Peppers</i></li>
+  <li><i>Succotash</i></li>
+  <li><i>Spinach Salad</i></li>
+  <li>*<i>Apple Pie, Whipped Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Apple Pie</i>—Core, peel and cut in halves 8 tart apples. Line
+pie plate with Crisco pastry, and fill with apples; sprinkle over 3
+tablespoons sugar, ½ teaspoonful cinnamon, or nutmeg and cloves, and 2
+tablespoons Crisco in small pieces. Bake till apples are soft, then, at
+the last moment cover with 1 cupful whipped cream, and send to table.</p>
+
+
+<p class="p1 p-left"><b>October 18</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Rice Soup</i></li>
+  <li><i>Fish Pudding</i></li>
+  <li><i>Cauliflower</i></li>
+  <li>*<i>Savory Potatoes</i></li>
+  <li><i>Cheese Custard</i></li>
+  <li><i>Apple Dumplings</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Savory Potatoes</i>—Pare 10 large potatoes and slice them, add 1
+chopped onion. Crisco pudding dish, put in potatoes and onion, sprinkle
+with salt and pepper, 1 teaspoon sage and dot with Crisco, add 1 cup
+water and bake for 1¼ hours.</p>
+
+
+<p class="p1 p-left"><b>October 19</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Lamb Cutlets, Morland Style</i></li>
+  <li>*<i>Artichokes</i></li>
+  <li><i>Riced Potatoes</i></li>
+  <li><i>Celery Salad</i></li>
+  <li><i>Crackers</i></li>
+  <li><i>Cheese</i></li>
+  <li><i>Peach Melba</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Artichokes</i>—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.</p>
+
+
+<p class="p1 p-left"><b>October 20</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Canteloupes</i></li>
+  <li><i>Young Chickens, Roasted</i></li>
+  <li><i>Stuffed Tomatoes</i></li>
+  <li>*<i>Grilled Potatoes</i></li>
+  <li><i>Apple and Nut Salad</i></li>
+  <li><i>Fruit Cup</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Grilled Potatoes</i>—Cut cold boiled potatoes into ½ inch slices
+lengthways, dip in melted Crisco, sprinkle with chopped olives, pour
+over a little melted Crisco and send to table.</p>
+
+<p><span class="pagenum" id="Page_216">[216]</span></p>
+
+
+<p class="p1 p-left"><b>October 21</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Giblet Soup</i></li>
+  <li><i>Spiced Shoulder of Mutton</i></li>
+  <li><i>Brussels Sprouts</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Prune Mold</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Giblet Soup</i>—Scald and cut up 1 set of giblets—these include
+the neck, gizzard, liver, and heart of any fowl, put them into a pan
+with 1 quart stock or water, 1 whole onion stuck with cloves, and the
+grated rind of ½ a lemon. Simmer for 3 hours and strain. Peel and slice
+2 onions and fry them in 3 tablespoons melted Crisco when brown, stir
+in 1 tablespoon flour and fry it brown, add the stock and stir till
+boiling, put back the giblets, season with salt and pepper, 1 grated
+carrot and simmer for 30 minutes.</p>
+
+
+<p class="p1 p-left"><b>October 22</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Okra Soup</i></li>
+  <li><i>Curried Mutton</i></li>
+  <li><i>Rice</i></li>
+  <li><i>Stewed Celery with Egg Sauce</i></li>
+  <li><i>Asparagus Salad</i></li>
+  <li><i>Pear Fritters</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Okra Soup</i>—Cut into pieces 2½ cups okra, slice 1 onion, slice 1
+carrot, slice 1 turnip, three tomatoes skinned and sliced, 1 cup beans,
+1 can peas, dice 2 stalks celery and chop 3 tablespoons parsley.</p>
+
+<p>Melt 3 tablespoons Crisco in a saucepan, add onion, carrot, turnip,
+beans, and cook 15 minutes, add okra, celery, and 5 cups water, cook
+slowly for 1½ hours, add seasoning of salt, pepper and red pepper,
+tomatoes, corn and peas and simmer for 40 minutes. If too thick, thin
+with stock. Serve hot.</p>
+
+
+<p class="p1 p-left"><b>October 23</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Haricot of Veal</i></li>
+  <li><i>Baked Tomatoes</i></li>
+  <li><i>Russian Fish Salad</i></li>
+  <li><i>Date Souffle</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Haricot of Veal</i>—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.</p>
+
+
+<p class="p1 p-left"><b>October 24</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Roast Pork, Apple Sauce</i></li>
+  <li><i>Browned Parsnips</i></li>
+  <li><i>Glazed Sweet Potatoes</i></li>
+  <li><i>Porcupine Salad</i></li>
+  <li>*<i>Black Cap Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Black Cap Pudding</i>—Mix ¼ cup currants, with 3 tablespoons
+sugar, ½ teaspoon salt, 1¼ cups flour sifted with 1 teaspoon baking
+powder, ½ teaspoon grated nutmeg, 2 tablespoons Crisco, 2 well beaten
+eggs, and 2 cupfuls milk, and beat well together. Crisco a pudding
+mold, sprinkle in some currants, pour in mixture, cover with greased
+paper and steam for 2 hours. Serve with milk.</p>
+
+
+<p class="p1 p-left"><b>October 25</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Wild Duck with Mushrooms</i></li>
+  <li>*<i>Stuffed Egg Plant</i></li>
+  <li><i>Apple and Cucumber Salad</i></li>
+  <li><i>Almond Pudding</i></li>
+  <li><i>Hot Cheese Denises</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Stuffed Egg Plant</i>—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.</p>
+
+
+<p class="p1 p-left"><b>October 26</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Mock Pigeon, Espagnole Sauce</i></li>
+  <li>*<i>Scalloped Pumpkin and Rice</i></li>
+  <li><i>Baked Sweet Potatoes</i></li>
+  <li><i>Combination Salad</i></li>
+  <li><i>Honeycomb Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Scalloped Pumpkin and Rice</i>—In Criscoed fireproof dish arrange
+layer of stewed pumpkin, cover with<span class="pagenum" id="Page_217">[217]</span> 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.</p>
+
+
+<p class="p1 p-left"><b>October 27</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Noisettes of Mutton</i></li>
+  <li><i>String Beans</i></li>
+  <li><i>Latticed Potatoes</i></li>
+  <li><i>French Salad</i></li>
+  <li>*<i>Chestnut Dainty</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Chestnut Dainty</i>—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.</p>
+
+
+<p class="p1 p-left"><b>October 28</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Shrimp Canapes</i></li>
+  <li><i>Roast Mutton, Onion Sauce</i></li>
+  <li>*<i>Celeriac</i></li>
+  <li><i>Sweet Potatoes</i></li>
+  <li><i>Corn Salad</i></li>
+  <li><i>Pumpkin Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Celeriac</i>—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.</p>
+
+<p>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.</p>
+
+
+<p class="p1 p-left"><b>October 29</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Spinach Soup</i></li>
+  <li><i>Baked White Fish, Caper Sauce</i></li>
+  <li><i>Rice Croquettes</i></li>
+  <li><i>String Beans</i></li>
+  <li><i>Celery</i></li>
+  <li><i>Boiled Dressing</i></li>
+  <li>*<i>Chestnut Tartlets</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Chestnut Tartlets</i>—Boil and mash 1 pint chestnuts, add ¼ cup
+each creamed Crisco and cream, 1 beaten yolk, ¼ cup powdered sugar,
+little salt, and 1½ cups milk. Cover inverted small tartlet tins with
+Crisco pastry, bake, and fill with mixture, and bake again.</p>
+
+
+<p class="p1 p-left"><b>October 30</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Brussels Sprout Soup</i></li>
+  <li>*<i>Rabbit, a la Marengo</i></li>
+  <li><i>Parisian Potatoes</i></li>
+  <li><i>Braised Celery</i></li>
+  <li><i>Lettuce, French Dressing</i></li>
+  <li><i>Prune and Rice Meringues</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Rabbit, a la Marengo</i>—Cut up 1 rabbit into neat joints. Melt ½
+cup Crisco in saucepan, put in rabbit and fry it quickly till browned,
+add 2 chopped small onions, and fry for a few minutes, pour off any fat
+into another pan, add to rabbit 1 cup brown sauce, 2 chopped tomatoes,
+8 button mushrooms, seasoning of salt, pepper, and paprika. Put on lid
+and simmer gently 1 hour. Arrange rabbit on hot dish, put mushrooms in
+heaps round with thin lemon slices, season gravy and pour it over.</p>
+
+
+<p class="p1 p-left"><b>October 31</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Clear Soup</i></li>
+  <li>*<i>Braised Duck with Turnips</i></li>
+  <li><i>Riced Potatoes</i></li>
+  <li><i>Spinach</i></li>
+  <li><i>Orange Salad</i></li>
+  <li><i>Goblin Cakes</i></li>
+  <li><i>Nuts</i></li>
+  <li><i>Candies</i></li>
+  <li><i>Custard Souffle, Vanilla Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Braised Duck with Turnips</i>—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<span class="pagenum" id="Page_218">[218]</span> Criscoed paper over
+top, then lid, and simmer 1 hour or till duck is tender.</p>
+
+<p>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.</p>
+
+
+<p class="p1 p-left"><b>November 1</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Irish Stew</i></li>
+  <li><i>Baked Rice</i></li>
+  <li><i>Lima Beans</i></li>
+  <li><i>Macedoine Salad</i></li>
+  <li>*<i>Chocolate Cream Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Chocolate Cream Pie</i>—2 squares chocolate, ¼ cup cornstarch, 1
+teaspoon Crisco, 1 pint milk, 2 egg whites, ½ cup sugar, 3 egg yolks,
+¼ teaspoon salt, and 1 tablespoon vanilla. Melt chocolate, add sugar,
+cornstarch, egg yolks, salt, Crisco and milk. Cook in double boiler
+till thick, stirring constantly; flavor with vanilla. Pour into a baked
+pie crust shell, cover with meringue made by beating egg whites till
+stiff and adding 2 tablespoons sugar; brown in oven and serve cold.</p>
+
+
+<p class="p1 p-left"><b>November 2</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Baked Rolled Fillets of Fish, Bechamel</i></li>
+  <li><i>Sauce</i></li>
+  <li><i>Cucumber Salad</i></li>
+  <li><i>Yeast Rolls</i></li>
+  <li>*<i>Roast Guinea Chickens, Guava Jelly</i></li>
+  <li><i>Rice Croquettes</i></li>
+  <li><i>Scalloped Egg Plant</i></li>
+  <li><i>Pear and Celery Salad</i></li>
+  <li><i>Lemon Sherbet</i></li>
+  <li><i>Sponge Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Roast Guinea Chickens</i>—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.</p>
+
+
+<p class="p1 p-left"><b>November 3</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Celery Soup</i></li>
+  <li>*<i>Casserole of Lamb</i></li>
+  <li><i>Sweet Pickle</i></li>
+  <li><i>Creamed Onions</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Cabbage Salad</i></li>
+  <li><i>Caramel Ice Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Casserole of Lamb</i>—2½ pounds loin of lamb, ½ cup rice, 2 cups
+good gravy, 1 blade mace, ½ cup Crisco, 2 egg yolks, salt and pepper,
+and a little grated nutmeg. Half roast loin of lamb, and cut it into
+steaks. Boil rice in boiling salted water for 10 minutes, drain it, and
+add to it gravy with nutmeg and mace; cook slowly until rice begins to
+thicken, remove it from fire, stir in Crisco, and when melted add yolks
+of eggs well beaten; Crisco a casserole well, sprinkle steaks with salt
+and pepper, dip them in melted Crisco, and lay them in Criscoed dish;
+pour over gravy that comes from them, add rice and simmer for ½ an hour.</p>
+
+
+<p class="p1 p-left"><b>November 4</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Tomato Soup</i></li>
+  <li>*<i>Steamed Cod, Parsley Sauce</i></li>
+  <li><i>Roast Ribs of Beef, Horseradish Sauce</i></li>
+  <li><i>Colcannon</i></li>
+  <li><i>Potatoes</i></li>
+  <li><i>Charlotte Russe</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Steamed Cod</i>—Wipe 4 cod steaks dry, and sprinkle with salt,
+pepper, lemon juice, and melted Crisco on under side; lay on Criscoed
+platter, put another Criscoed platter over; set on top of saucepan of
+boiling water, and steam ¾ of an hour, or until fish begins to leave
+bones. Serve with parsley sauce.</p>
+
+<p>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.</p>
+
+<p><span class="pagenum" id="Page_219">[219]</span></p>
+
+
+<p class="p1 p-left"><b>November 5</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Ham Timbales, Cheese Sauce</i></li>
+  <li><i>Paprika Potatoes</i></li>
+  <li><i>Spinach</i></li>
+  <li><i>Apple and Celery Salad</i></li>
+  <li>*<i>Cocoanut Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cocoanut Pudding</i>—1 cup scalded milk, ¾ cup soft breadcrumbs, ½
+cup grated cocoanut, 2 egg yolks, 1 tablespoon Crisco, ½ cup cocoa, ½
+cup sugar, 1 teaspoon lemon juice, 2 egg whites, and ¼ teaspoon salt.</p>
+
+<p>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.</p>
+
+
+<p class="p1 p-left"><b>November 6</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Roast Duck</i></li>
+  <li><i>Egg Plant Croquettes</i></li>
+  <li><i>Peppers Stuffed with Rice</i></li>
+  <li><i>Canned Pears on Lettuce, with Mayonnaise</i></li>
+  <li>*<i>Brown Bread Souffle</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Brown Bread Souffle</i>—Melt 2½ tablespoons Crisco, add ½ cup
+milk, ½ cup cream, 2 cups brown breadcrumbs, ¼ teaspoon salt, and
+grated rind 1 lemon; let boil 2 minutes, stirring well, remove pan from
+fire, add 4 tablespoons sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla
+extract, and when cool, beaten yolks 4 eggs. Beat egg whites stiffly
+and add them lightly. Pour mixture into Criscoed tin, cover with
+Criscoed paper and steam gently 1 hour. Serve hot with sweet sauce.</p>
+
+
+<p class="p1 p-left"><b>November 7</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Corned Beef</i></li>
+  <li>*<i>Cabbage, a la Creme</i></li>
+  <li><i>Potatoes</i></li>
+  <li><i>Olive Salad</i></li>
+  <li><i>Hasty Pudding</i></li>
+  <li><i>Cocoanut Cakes</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cabbage, a la Creme</i>—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.</p>
+
+<p>When thoroughly hot, pile in hot dish, and garnish with sippets fried
+bread or toast.</p>
+
+
+<p class="p1 p-left"><b>November 8</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cold Corned Beef</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Pickled Beets</i></li>
+  <li><i>Cauliflower Salad</i></li>
+  <li><i>Cheese Wafers</i></li>
+  <li>*<i>Golden Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Golden Pudding</i>—Line and ornament small pudding dish with puff
+pastry. Beat 2 tablespoons Crisco with 4 tablespoons sugar till creamy,
+add 4 tablespoons cakecrumbs, yolks 3 eggs beaten with ½ cup milk, ½
+teaspoon salt, grated rind and strained juice 2 oranges. Pour into
+pudding dish, and bake 40 minutes. Whip up egg whites to stiff froth,
+stir in 3 tablespoons sugar, few drops yellow color, 1 teaspoon orange
+extract, and pile on top of pudding. Put back in oven to brown.</p>
+
+
+<p class="p1 p-left"><b>November 9</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Broiled Steak</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Spinach with Butter Sauce</i></li>
+  <li><i>Escarole Salad</i></li>
+  <li>*<i>Cheese Fondue</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cheese Fondue</i>—2 tablespoons flour, ½ cup grated cheese, 1
+tablespoon Crisco, 2 eggs, salt, pepper and red pepper, and ½ cup milk.
+Melt Crisco, add flour, then milk gradually. Stir till they boil, cool
+a little, add cheese and yolks and seasonings. Fold in whites stiffly
+beaten. Pour into a Criscoed souffle tin. Bake 20 minutes in hot oven.
+Fold a napkin round and serve hot.</p>
+
+<p><span class="pagenum" id="Page_220">[220]</span></p>
+
+
+<p class="p1 p-left"><b>November 10</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Haddock au Gratin</i></li>
+  <li>*<i>Venison Cutlets</i></li>
+  <li><i>Hashed Browned Potatoes</i></li>
+  <li><i>Oyster and Celery Salad</i></li>
+  <li><i>Marrons, a la Creme</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Venison Cutlets</i>—Trim venison cutlets in usual way. Put 4
+tablespoons Crisco in saute pan and when hot put in cutlets, seasoned
+with salt and pepper, fry till brown. Then take out cutlets, put into
+pan ½ tumbler currant jelly to melt, add 2 tablespoons Crisco with ½
+teaspoon salt, and serve separately with cutlets.</p>
+
+
+<p class="p1 p-left"><b>November 11</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Baked Scallops in Shells</i></li>
+  <li><i>Chicken Souffle</i></li>
+  <li><i>Fried Celery</i></li>
+  <li><i>Latticed Potatoes</i></li>
+  <li><i>Watercress and Green Pepper Salad</i></li>
+  <li><i>Meringues Glaces</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Baked Scallops in Shells</i>—Take desired quantity of fresh
+scallops—1 pint or 1 quart, and cook them in little white wine until
+done. Drain, cut in quarters, and add to them ½ their quantity of
+minced onion fried until tender, but not brown. Moisten with white
+sauce, season with red pepper and salt, heap high in scallop shells,
+cover with breadcrumbs moistened in melted Crisco, and brown in hot
+oven. Garnish with lemon slices and parsley.</p>
+
+
+<p class="p1 p-left"><b>November 12</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Hamburg Steak Balls</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Fried Parsnips</i></li>
+  <li><i>Apple and Celery Salad</i></li>
+  <li>*<i>Baked Indian Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Baked Indian Pudding</i>—3½ quarts milk, 3 tablespoons cornmeal,
+½ pint molasses, 3 tablespoons Crisco, 1 teaspoon salt, 1 teaspoon
+cinnamon, and ½ teaspoon ginger. Boil 1 quart milk; add to it molasses,
+Crisco, salt, and spices, and lastly meal stirred smooth with little
+cold milk; scald whole together, and turn into a well Criscoed baking
+dish. When it begins to crust over, stir it all up from bottom, and
+add 1 pint of cold milk. Repeat process every ½ hour, or oftener if
+pudding browns too fast, till 5 pints are used; then let it bake till
+done—6 hours in all. Serve hot with sauce of grated or granulated
+maple sugar stirred into rich cream, and kept very cold till needed.</p>
+
+
+<p class="p1 p-left"><b>November 13</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Lamb Cutlets</i></li>
+  <li><i>Potatoes</i></li>
+  <li>*<i>Curried Lima Beans</i></li>
+  <li><i>Tomato Salad</i></li>
+  <li><i>Cheese Fritters</i></li>
+  <li><i>Benedictine Jelly</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Curried Lima Beans</i>—Chop 1 onion finely and fry it for a few
+minutes in 2 tablespoons Crisco, add 1 tablespoon curry powder, 1
+teaspoon salt, 1 teaspoon flour, 1 teaspoon lemon juice, and 1 cup
+water, allow to cook slowly for 20 minutes, then add 1½ cups cooked
+lima beans, mix well and serve hot.</p>
+
+
+<p class="p1 p-left"><b>November 14</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Tomato Soup</i></li>
+  <li>*<i>Nut Roast, Piquante Sauce</i></li>
+  <li><i>Sweet Potatoes</i></li>
+  <li><i>Fried Egg Plant</i></li>
+  <li><i>Lettuce Salad</i></li>
+  <li><i>Baked Quinces</i></li>
+  <li><i>Gingerbread</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Nut Roast</i>—½ cup lentils, ½ cup shelled roasted peanuts, ½
+tablespoon Crisco, ½ cup toasted breadcrumbs, ½ teaspoon salt, ½
+saltspoon pepper and milk. Soak lentils over night; in morning drain,
+cover with fresh water and bring to boil. Drain again; and put in fresh
+water and cook until tender. Drain once more; throw away water and
+press lentils through colander. Add nuts, either ground or chopped,
+Crisco, breadcrumbs, seasoning and milk sufficient to make mixture
+consistency of mush. Put into Criscoed baking dish; bake in moderate
+oven 1 hour; turn out on heated platter; garnish with parsley or
+watercress and serve with Piquante sauce.</p>
+
+<p><span class="pagenum" id="Page_221">[221]</span></p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>November 15</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Sweet Potatoes au Gratin</i></li>
+  <li><i>Corn, a la Southern</i></li>
+  <li>*<i>Raisin and Nut Bread</i></li>
+  <li><i>Apples Stuffed with Celery</i></li>
+  <li><i>Caramel Custards</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Raisin and Nut Bread</i>—1 egg, ¾ cup sugar, 1½ cups milk, 1
+teaspoon salt, 3 cups flour, 2 teaspoons baking powder, 2 tablespoons
+Crisco, ½ cup raisins, and 1 cup chopped walnut meats. Beat egg with
+sugar; add sifted flour, baking powder and salt alternately with milk;
+last add Crisco, melted, and walnuts. Bake in deep pan in slow oven 45
+minutes.</p>
+
+
+<p class="p1 p-left"><b>November 16</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Corn Soup</i></li>
+  <li><i>Roast Turkey, Giblet Sauce</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Creamed Onions</i></li>
+  <li><i>Melon Mangoes</i></li>
+  <li><i>Cheese Fingers</i></li>
+  <li>*<i>Apple Strudel</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Apple Strudel</i>—Sift 2 cups flour with ½ teaspoonful salt and
+1 teaspoon sugar. Add gradually 1 cup lukewarm water, and knead until
+dough does not stick to hands. Roll dough as thin as possible on
+floured board. Place clean tablecloth on table, put rolled out dough on
+it and pull carefully with fingers to get thin as possible. Mix 4 cups
+chopped apples with 1 cup sugar, 1 tablespoon cinnamon, 1 cup seeded
+raisins, and 1 cup currants. Spread over dough, and spread little
+Crisco over apples. Take cloth in both hands, and roll strudel over and
+over like roly poly. Roll strudel into Criscoed baking pan and bake in
+hot oven until brown.</p>
+
+
+<p class="p1 p-left"><b>November 17</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Stewed Rabbit</i></li>
+  <li><i>Glace Potatoes</i></li>
+  <li><i>Baked Onions</i></li>
+  <li><i>Jellied Baked Beans</i></li>
+  <li><i>Cranberry Bavarian Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Stewed Rabbit</i>—Melt 4 tablespoons Crisco in saucepan; joint
+rabbit and fry quickly in Crisco, then fry 1 sliced onion until
+browned, stir in 2 tablespoons flour and brown flour; now add
+gradually 2 cups water and stir till smooth, when boiling add salt,
+pepper, and paprika to taste, and 2 tablespoons chopped parsley; simmer
+slowly 1½ hours. Dish and strain over gravy.</p>
+
+
+<p class="p1 p-left"><b>November 18</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Julienne Soup</i></li>
+  <li><i>Toast Points</i></li>
+  <li><i>Stuffed Hearts</i></li>
+  <li><i>Pickles</i></li>
+  <li><i>Browned Potatoes</i></li>
+  <li><i>Baked Squash</i></li>
+  <li>*<i>Almond and Apple Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Almond and Apple Pudding</i>—Pare and core 6 apples, chop
+into small pieces and sprinkle with ½ cup sugar. Have ready 2 cups
+breadcrumbs, soaked in ½ cup milk to which 1 tablespoon melted Crisco
+has been added. Beat 2 eggs till light, add to them grating of nutmeg,
+a pinch of cinnamon and good pinch of salt. Mix apple with soaked
+breadcrumbs, then eggs, and lastly 2 dozens blanched almonds chopped
+fine. Thin with ½ cup milk, then pour into Criscoed tin and bake. Serve
+with sweetened cream.</p>
+
+
+<p class="p1 p-left"><b>November 19</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Spare Ribs Stew</i></li>
+  <li><i>Rice Croquettes</i></li>
+  <li><i>Waldorf Salad</i></li>
+  <li><i>Cheese Biscuits</i></li>
+  <li>*<i>Cranberry Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cranberry Pudding</i>—Cream ½ cup Crisco with 1 cup sugar, add 3
+eggs well beaten, ½ cup milk, 3½ cups flour, 2 teaspoons baking powder,
+½ teaspoon salt, and ½ teaspoon almond extract, then stir in 1½ cups
+cranberries, turn into Criscoed mold, cover with greased paper and
+steam 4 hours. Serve with milk.</p>
+
+
+<p class="p1 p-left"><b>November 20</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Oyster Croquettes</i></li>
+  <li>*<i>Stuffed Lamb Chops</i></li>
+  <li><i>Chestnut Puree</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Egg Plant Fritters</i></li>
+  <li><i>Kumquat and Endive Salad</i></li>
+  <li><i>Stewed Figs</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Stuffed Lamb Chops</i>—Wipe 6 French chops, cut 1½ inches thick.
+Split<span class="pagenum" id="Page_222">[222]</span> meat in halves, cutting to bone. Cook 2½ tablespoons Crisco and
+1 tablespoon chopped onion 5 minutes; remove onion, add ½ cup chopped
+mushroom, and cook 5 minutes; add 2 tablespoons flour, 3 tablespoons
+stock, 1 teaspoon chopped parsley, ¼ teaspoon salt, and few grains red
+pepper. Spread mixture between layers of chops, press together lightly,
+wrap in Criscoed paper cases, and broil 10 minutes. Serve with chestnut
+puree.</p>
+
+
+<p class="p1 p-left"><b>November 21</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Baked Boned White Fish</i></li>
+  <li><i>Bread Dressing, Drawn Butter Sauce</i></li>
+  <li><i>Stewed Tomatoes</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li>*<i>Date Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Date Pudding</i>—Clean, stone, and chop 1 pound dates, add 1 cup
+English walnut meats, broken in pieces, ½ cup flour, 1 teaspoon baking
+powder, and ½ teaspoon salt. Beat up 4 egg whites to stiff froth, then
+fold in ½ cup sugar, add beaten egg yolks, ½ tablespoon melted Crisco
+and date mixture. Turn into Criscoed tin and bake in moderate oven 30
+minutes. Cut in squares and serve cold with whipped cream.</p>
+
+
+<p class="p1 p-left"><b>November 22</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Fried Smelts, Sauce Tartare</i></li>
+  <li><i>Roast Chicken</i></li>
+  <li><i>Creamed Chestnuts</i></li>
+  <li><i>Canned Stringless Beans</i></li>
+  <li><i>Orange and Romaine Salad</i></li>
+  <li><i>Mint Ice Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Fried Smelts</i>—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.</p>
+
+
+<p class="p1 p-left"><b>November 23</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Bisque of Clams</i></li>
+  <li><i>Boiled Fish, Hollandaise Sauce</i></li>
+  <li><i>Potatoes</i></li>
+  <li><i>Baked Parsnips</i></li>
+  <li><i>Celery Salad</i></li>
+  <li>*<i>Italian Fritters</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Italian Fritters</i>—1 egg, 1 cup milk, grated rind 1 lemon, 2
+tablespoons Crisco, 5 slices stale cake, ½ teaspoon powdered cinnamon,
+sugar and few grains salt. Cake should be about a ¼ of an inch thick,
+not less. Cut out into oval or round shapes with cutter. Beat egg, mix
+with milk, lemon rind, salt, and about 1 teaspoon sugar. Lay slices of
+cake in this custard until they are soft, but not crumbly; time will
+depend upon how stale cake is. Heat ½ Crisco in frying pan, lift few
+pieces of cake up carefully and lay them in hot Crisco. Brown 1 side,
+then turn them over and brown other side also. Add some pieces of
+Crisco as required. Mix cinnamon with 2 teaspoons sugar and sprinkle
+some of these over each fritter. Serve with hard sauce.</p>
+
+
+<p class="p1 p-left"><b>November 24</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cannelon of Beef</i></li>
+  <li><i>Creamed Cabbage</i></li>
+  <li><i>Franconia Potatoes</i></li>
+  <li><i>Cranberry Salad</i></li>
+  <li><i>Cheese Wafers</i></li>
+  <li>*<i>Baba with Syrup</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Baba with Syrup</i>—Sift 3 cups flour and ½ teaspoon salt into a
+basin, add 1 yeast cake dissolved in ½ cup lukewarm milk; make well
+in center of flour, pour in 5 beaten eggs, mix with the hand for 5
+minutes. Put it into Criscoed basin, spread over with ½ cup Crisco,
+cover and put in warm place until it has risen to twice its original
+size. Knead until elastic, add 1 tablespoon sugar, 2 tablespoons
+currants, 2 tablespoons sultana raisins, knead again. Turn into large
+Criscoed mold. It should not be more than half full. Allow to rise to
+top of tin, then bake in moderate oven for 30 minutes. Turn out and<span class="pagenum" id="Page_223">[223]</span>
+pour syrup over it. To make syrup, boil two cups of water with ¼ cup
+sugar for 10 minutes, then add 2 tablespoons apricot jam and boil 5
+minutes. Strain, add 1 wineglass rum and bring to boiling point.</p>
+
+
+<p class="p1 p-left"><b>November 25</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Quick Beef Soup</i></li>
+  <li><i>Panned Chicken, Brown Sauce</i></li>
+  <li><i>Curried Rice</i></li>
+  <li><i>Creamed Carrots</i></li>
+  <li><i>Tomato Salad</i></li>
+  <li>*<i>Baked Macaroni Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Baked Macaroni Pudding</i>—1 pint milk, 4 long sticks macaroni,
+1 egg, 2 tablespoons sugar, nutmeg, 1 tablespoon Crisco, and salt to
+taste.</p>
+
+<p>Break macaroni into ½ inch lengths. Boil milk, shake in macaroni and
+salt and boil it very slowly for ½ an hour, or until quite tender, and
+keep it well stirred during cooking. Thickly Crisco a pudding dish and
+beat up egg. Add sugar and Crisco to macaroni, let it cool a little,
+then pour in egg and mix it well. Grate little nutmeg on top and bake
+pudding very slowly until top is delicately browned.</p>
+
+
+<p class="p1 p-left"><b>November 26</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Pea Soup</i></li>
+  <li><i>Boiled Tongue, Raisin Sauce</i></li>
+  <li><i>Rice Balls</i></li>
+  <li><i>Stewed Celery</i></li>
+  <li><i>Tomato and Cress Salad</i></li>
+  <li>*<i>Graham Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Graham Pudding</i>—Mix 2 cups graham flour, ½ teaspoon salt, 2
+tablespoons Crisco, 1 teaspoon each cinnamon, ginger, cloves, and
+nutmeg, 1 cup currants, 1 cup molasses, 1 egg well beaten, 1 cup milk,
+2 teaspoons soda dissolved in 1 tablespoon hot water. Pour in Criscoed
+mold, cover with Criscoed paper and steam 3 hours. Turn out and serve
+with milk.</p>
+
+
+<p class="p1 p-left"><b>November 27</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Steak en Casserole</i></li>
+  <li><i>Sweet Potato Croquettes</i></li>
+  <li><i>Boiled Cauliflower</i></li>
+  <li><i>Pear and Grape Salad</i></li>
+  <li><i>Cheese Fritters</i></li>
+  <li>*<i>Pineapple Souffle</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Pineapple Souffle</i>—Cream 1½ tablespoons each Crisco and flour,
+add 1 cup canned grated pineapple and juice. Cook 5 minutes, remove
+from fire, add little salt, 1 tablespoon lemon juice, and 3 beaten egg
+yolks. Bake in Criscoed dish 20 minutes. Serve with following sauce:
+Cook 2 tablespoons creamed Crisco in double boiler, add 2 yolks of egg,
+1 at a time, beat, and add 4 tablespoons sugar, 2 tablespoons orange
+juice, 1 teaspoon lemon juice, and ½ cup whipped cream. Serve hot.</p>
+
+
+<p class="p1 p-left"><b>November 28</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Mock Bisque Soup</i></li>
+  <li><i>Mutton Haricot</i></li>
+  <li><i>String Beans</i></li>
+  <li><i>Fried Parsnips</i></li>
+  <li><i>Lettuce and Pepper Salad</i></li>
+  <li>*<i>Apples with Red Currant Jelly</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Apples with Red Currant Jelly</i>—6 cooking apples, 4 tablespoons
+flour, 1 egg, cake crumbs, apricot jam, 6 glace cherries, red currant
+jelly, Crisco and syrup. Choose apples as much as possible same size,
+peel and core them carefully, so as not to break them. Put 1 cup syrup
+into stewpan or baking tin, put in apples and cook over fire or in
+oven until nearly done. Baste them occasionally with syrup. Let them
+get cold, then roll them in flour, brush over with beaten egg, toss
+in sifted cake crumbs, and fry in hot Crisco a golden brown. Drain on
+piece of paper, fill centers with apricot jam, cut out some rounds of
+red currant jelly, place 1 on top.</p>
+
+<p><span class="pagenum" id="Page_224">[224]</span></p>
+
+
+<p class="p1 p-left"><b>November 29</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Mock Bisque Soup</i></li>
+  <li><i>Mutton Haricot</i></li>
+  <li><i>String Beans</i></li>
+  <li><i>Fried Parsnips</i></li>
+  <li><i>Lettuce and Pepper Salad</i></li>
+  <li>*<i>Apples with Red Currant Jelly</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Apples with Red Currant Jelly</i>—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.</p>
+
+
+<p class="p1 p-left"><b>November 30</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Smoked Salmon Toast</i></li>
+  <li>*<i>Spiced Venison</i></li>
+  <li><i>Black Currant Jelly</i></li>
+  <li><i>Creamed Turnips</i></li>
+  <li><i>Grilled Sweet Potatoes</i></li>
+  <li><i>Escarole Salad, Cheese Dressing</i></li>
+  <li><i>Peach Gateau</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Spiced Venison</i>—Rub a piece of venison with salt, pepper,
+vinegar, cloves, and allspice; then put into baking pan. Pour over
+1 cup melted Crisco, add 2 sliced onions, sprig of thyme, 3 sprigs
+parsley, juice 1 lemon, and ½ pint hot water. Cover and bake in hot
+oven till tender. Sprinkle with flour, add 1 glassful of sherry wine
+and allow to brown.</p>
+
+
+<p class="p1 p-left"><b>December 1</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Oyster Bouillon</i></li>
+  <li>*<i>Baked Beefsteak</i></li>
+  <li><i>Fried Beets</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Grapefruit and Endive Salad</i></li>
+  <li><i>Nougat Ice Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Baked Beefsteak</i>—Cut 2 pounds of sirloin, ½ inch thick. Mix 1
+cup breadcrumbs, 1 tablespoon Crisco, 1 tablespoon chopped parsley,
+½ tablespoon chopped onion, ½ teaspoon each of salt, pepper, and red
+pepper, ½ teaspoon kitchen bouquet, and moisten with stock. Spread this
+over steak and roll it up, fastening with skewers or tying, and put on
+rack in roasting pan. Add ½ cup stock, and bake ½ hour, basting often.
+Place on hot platter, and pour around it sauce made from 2 tablespoons
+Crisco and 3 tablespoons flour blended together, with salt and pepper
+to taste, and 1½ cups beef stock cooked until boiling, then strained
+and added to 1 tablespoon Worcestershire sauce.</p>
+
+
+<p class="p1 p-left"><b>December 2</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Baked Pork Spareribs</i></li>
+  <li><i>Turnips</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Celery and Cranberry Salad</i></li>
+  <li>*<i>Squash Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Squash Pie</i>—2 cups stewed squash, 1 tablespoon melted Crisco,
+½ teaspoon salt, ½ teaspoon cinnamon, ⅔ cup sugar; 1 teaspoon ginger,
+2 eggs, and 2 cups milk. Beat eggs until light. Place squash in quart
+measure, add sugar, Crisco, salt, spice, and then beaten eggs. Stir
+well and add sufficient milk to make 1 quart of whole mass. Turn into
+pie tin lined with Crisco pastry and bake slowly for 45 minutes. When
+done a silver knife when inserted will come out from it clear. Squash
+pie will become watery if allowed to boil.</p>
+
+<p><span class="pagenum" id="Page_225">[225]</span></p>
+
+
+<p class="p1 p-left"><b>December 3</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Brown Fricassee of Chicken, Cranberry</i></li>
+  <li><i>Jelly</i></li>
+  <li><i>Sweet Potatoes</i></li>
+  <li><i>Boiled Onions</i></li>
+  <li><i>Orange and Pineapple Salad</i></li>
+  <li>*<i>Farina Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Farina Pudding</i>—Stir into 3 cups boiling milk 1 cup farina, and
+cook 10 minutes. Rub together 1 tablespoon Crisco and 2 tablespoons
+sugar; add yolks of 3 eggs, grated rind of 1 lemon and 25 chopped
+blanched almonds. Stir this mixture into farina after it is little
+cooled; lastly add whites of 3 eggs beaten to stiff froth. Steam this
+pudding in covered mold for 1½ hours. Serve with any sweet pudding
+sauce.</p>
+
+
+<p class="p1 p-left"><b>December 4</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Clear Soup with Rice</i></li>
+  <li><i>Corn</i></li>
+  <li><i>Peas</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Cold Slaw</i></li>
+  <li><i>Plum Pudding, Hard Sauce</i></li>
+  <li>*<i>Individual Mince Pies</i></li>
+  <li><i>Cheese Wafers</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Individual Mince Pies</i>—Roll out Crisco paste ⅛ inch thick,
+stamp into rounds and line gem pans, place in each 2 teaspoons of mince
+meat; roll out more pastry rather thicker than first, stamp into rounds
+size of top of pans, wet edges and cover pies, brush over with beaten
+egg, sprinkle with sugar, and bake 20 minutes in hot oven.</p>
+
+<p>For mince meat, put into jar 1 pound chopped apples, 1 pound sultana
+raisins, ¼ pound chopped figs, ½ pound currants, grated rind, strained
+juice 3 lemons, 1 cup Crisco, 1 teaspoon salt, ½ pound chopped almonds,
+grated rind, strained juice 3 oranges, 2 grated nutmegs, ½ cup sherry,
+1 cup brandy, 1 ounce mixed spice, ½ pound each chopped candied orange
+and lemon peel, and 2 cups brown sugar. Mix well and keep in well
+sealed jar.</p>
+
+
+<p class="p1 p-left"><b>December 5</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Steamed Clams</i></li>
+  <li><i>Roast Ribs of Beef, Currant Jelly</i></li>
+  <li><i>Rice Croquettes</i></li>
+  <li><i>Stewed Tomatoes</i></li>
+  <li><i>Apple and Celery Salad</i></li>
+  <li><i>Mince Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Steamed Clams</i>—Wash and scrub clam shells; place in kettle;
+add water, allowing ½ cup water for each peck of clams. Cover kettle
+and cook until shells open. Serve hot with the following sauce: 3
+tablespoons Crisco, 3 tablespoons lemon juice, 4 tablespoons chopped
+parsley, salt, pepper, and red pepper to taste.</p>
+
+<p>Cream Crisco and add remaining ingredients. Kettle should be removed
+from range as soon as shells open, otherwise clams will be overcooked.</p>
+
+
+<p class="p1 p-left"><b>December 6</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Caviar Canapes</i></li>
+  <li><i>Roast Duck</i></li>
+  <li>*<i>Apple Sauce</i></li>
+  <li><i>Canned Beans</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Tomato Jelly Salad</i></li>
+  <li><i>Apple Dumplings</i></li>
+  <li><i>Raisins</i></li>
+  <li><i>Nuts</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Apple Sauce</i>—1 pound apples, 2 tablespoons sugar, 2 tablespoons
+Crisco, ½ cup water, and strained juice of ½ lemon. Peel, core, and
+slice apples, put them into saucepan with sugar, Crisco, water, lemon
+juice, and cook them until tender. Serve with roast duck.</p>
+
+
+<p class="p1 p-left"><b>December 7</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Stewed Chicken, Cream Dressing</i></li>
+  <li>*<i>Baked Sweet Potatoes</i></li>
+  <li><i>Creamed Carrots</i></li>
+  <li><i>Onion Salad</i></li>
+  <li><i>Indian Pudding</i></li>
+  <li><i>Bon Bons</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Baked Sweet Potatoes</i>—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,<span class="pagenum" id="Page_226">[226]</span> sprinkle sugar over top, and pour vinegar over lightly. Bake until
+a golden brown.</p>
+
+
+<p class="p1 p-left"><b>December 8</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Lamb Chops</i></li>
+  <li><i>Creamed Potatoes</i></li>
+  <li><i>Lima Beans</i></li>
+  <li><i>Carrot Salad</i></li>
+  <li><i>Pineapple Ice Cream</i></li>
+  <li><i>Candy</i></li>
+  <li>*<i>Cocoanut Layer Cake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cocoanut Layer Cake</i>—Beat ¼ cup Crisco with 1 cup sugar till
+creamy, add 2 well beaten eggs, ¼ teaspoon salt, 2½ cups flour sifted
+with 2 teaspoons baking powder, 1 cup water and ½ teaspoon almond
+extract, mix and divide into Criscoed and floured layer tins. Bake 20
+minutes in moderate oven. Use boiled frosting and shredded cocoanut for
+filling.</p>
+
+
+<p class="p1 p-left"><b>December 9</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Oysters</i></li>
+  <li>*<i>Chicken Hot Pot</i></li>
+  <li><i>Celery Salad</i></li>
+  <li><i>Dried Apricot Shortcake</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Chicken Hot Pot</i>—Prepare large chicken. Cut into as small
+pieces as joints allow. Do not remove meats from bones. Boil chicken
+until nearly tender and keep broth left in kettle when you remove
+chicken from it. Cut 1 pound of lean, raw ham into small squares.
+Wash and peel and parboil 8 large potatoes and slice them. Slice 3
+medium-sized onions. Put into deep baking dish layer of chicken, layer
+of ham, layer of potatoes, and layer of onions. Repeat until all are
+used up; when arranging these layers strew tiny bits of Crisco over
+them. Pour chicken broth over layers, well seasoned with salt and
+pepper. Add enough water to almost fill pot. Cover pot, and bake for 1½
+hours. Be sure plenty of water is in pot while baking is in progress.
+When cooked put baked chicken and vegetables in large tureen. Garnish
+edges with parsley. Sprinkle parsley and sliced cooked carrots over
+top. Serve with small slice of toast on each plate.</p>
+
+
+<p class="p1 p-left"><b>December 10</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Celery Soup</i></li>
+  <li><i>Broiled Oysters, a la Francaise</i></li>
+  <li><i>Bean Salad</i></li>
+  <li><i>Cheese Straws</i></li>
+  <li>*<i>Fig and Apple Cobbler</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Fig and Apple Cobbler</i>—Nearly fill Criscoed baking dish with
+equal amounts of sliced apples and chopped figs, arranging them in
+layers; add 1 cup water, strained juice 1 lemon and cover with Crisco
+biscuit dough about 1 inch thick. Place on range, cover tightly with
+a pan and simmer 30 minutes. Lift cover carefully, make an opening in
+middle of crust, and pour in another ½ cup water, 2 tablespoons Crisco,
+and 1 cup scraped maple sugar. Sprinkle a little maple sugar over top
+of pudding before serving it.</p>
+
+
+<p class="p1 p-left"><b>December 11</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Roast Pork, Apple Sauce</i></li>
+  <li><i>Franconia Potatoes</i></li>
+  <li><i>Creamed Onions</i></li>
+  <li><i>Endive and Grape Salad</i></li>
+  <li>*<i>Lemon and Apple Tart</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Lemon and Apple Tart</i>—Line a large pie plate with Crisco
+pastry. Mix together 2 cups grated apple, grated rind and juice of 1
+lemon, 1½ cups sugar, 2 eggs, beaten without separating whites and
+yolks, 2 tablespoons melted Crisco, ½ teaspoon salt and 1 cup thin
+cream. Turn into plate lined with pastry, wet edge, and put strips of
+pastry over top of filling. Finish with strip of pastry on edge. Let
+bake until firm in center.</p>
+
+
+<p class="p1 p-left"><b>December 12</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Baked Codfish</i></li>
+  <li><i>Piquant Beets</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Lettuce and Cheese Salad</i></li>
+  <li>*<i>Bread Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Bread Pudding</i>—4 cups bread cut in dice, 3 tablespoons
+sultanas, 2 tablespoons chopped candied peel, 3 tablespoons sugar, 1
+tablespoon Crisco, rind of 1 lemon, 2 eggs, ½ tablespoon lemon juice,
+1 cup milk, and<span class="pagenum" id="Page_227">[227]</span> 4 lumps of sugar. Put lump sugar in dry saucepan and
+heat until it turns dark brown. Add milk and stir it over fire until
+sugar dissolves. Mix bread, cleaned sultanas, chopped peel, sugar,
+Crisco, grated lemon rind, and colored milk. Beat up eggs and add them
+with lemon juice. Let mixture stand for ½ an hour, or longer, if bread
+is stale. Have ready Criscoed mold, put in mixture, cover top with
+piece of Criscoed paper, and steam it for 2 hours. Turn carefully on to
+hot dish and serve with it any good sweet sauce.</p>
+
+
+<p class="p1 p-left"><b>December 13</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Chestnut Soup</i></li>
+  <li><i>Pork Chops, Apple Sauce</i></li>
+  <li><i>Potatoes</i></li>
+  <li><i>Steamed Squash</i></li>
+  <li><i>Lettuce and Pepper Salad</i></li>
+  <li>*<i>Raisin Roly Poly</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Raisin Roly Poly</i>—2 cups flour, 2 cups breadcrumbs, ¾ cup
+Crisco, ½ cup brown sugar, ¼ pound stoned raisins, ¼ tablespoon salt,
+and cold water. Rub Crisco well into flour, breadcrumbs, sugar, salt,
+and add raisins stoned and halved. Add enough water to mix whole into
+soft paste. Roll into neat shape. Roll up in floured and scalded
+pudding cloth, tying ends securely. Put in pan of fast boiling water,
+and let boil steadily for 3 hours. Take off cloth, and serve pudding on
+hot dish.</p>
+
+
+<p class="p1 p-left"><b>December 14</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Corn Chowder</i></li>
+  <li><i>Bread Sticks</i></li>
+  <li><i>Chicken and Chestnut Salad</i></li>
+  <li><i>Stuffed Celery</i></li>
+  <li>*<i>Raisin Puffs, Vanilla Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Raisin Puffs</i>—Beat 2 tablespoons Crisco with ½ cup sugar till
+creamy, add 1 beaten egg, ¼ teaspoon salt, ½ cup milk, 1⅓ cups flour
+sifted with 2 teaspoons baking powder, ½ teaspoon grated nutmeg, and 1
+cup chopped raisins. Crisco baking cups and fill half full with mixture
+and steam for 1 hour.</p>
+
+
+<p class="p1 p-left"><b>December 15</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Boiled Ham</i></li>
+  <li><i>Fried Potatoes</i></li>
+  <li><i>Asparagus on Toast</i></li>
+  <li><i>Bar-Le-Duc and Cheese Sandwiches</i></li>
+  <li>*<i>Cocoanut Pie</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cocoanut Pie</i>—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.</p>
+
+
+<p class="p1 p-left"><b>December 16</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Baked Fish Pudding</i></li>
+  <li><i>Galantine of Veal</i></li>
+  <li>*<i>Pea Croquettes, Tomato Sauce</i></li>
+  <li><i>Cream Cheese Salad</i></li>
+  <li><i>Chocolate Meringues</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Pea Croquettes</i>—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.</p>
+
+
+<p class="p1 p-left"><b>December 17</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Farina Soup</i></li>
+  <li><i>Salmon Loaf</i></li>
+  <li><i>Glazed Potatoes</i></li>
+  <li><i>Stewed Carrots</i></li>
+  <li><i>Cabbage Salad</i></li>
+  <li>*<i>Pear Croquettes</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Pear Croquettes</i>—6 halves canned pears, ½ cup rice, 2
+tablespoons sugar, 2 cups milk, 1 lemon, 1 egg,<span class="pagenum" id="Page_228">[228]</span> 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.</p>
+
+
+<p class="p1 p-left"><b>December 18</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Fillets of Flounder</i></li>
+  <li><i>Tournedos of Beef</i></li>
+  <li>*<i>Tomato Croquettes</i></li>
+  <li><i>Celery Mayonnaise</i></li>
+  <li><i>Orange Tartlets</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Tomato Croquettes</i>—Cook 1 quart tomatoes until reduced to
+2 cups. Add to them 2 cups crumbs, 3 tablespoons melted Crisco, ½
+teaspoon salt, dust sugar, ¼ teaspoon pepper, pinch red pepper, and
+dust of nutmeg. Set away to cool. Shape into croquettes, roll in flour,
+brush over with beaten egg, toss in crumbs and fry in hot Crisco.</p>
+
+
+<p class="p1 p-left"><b>December 19</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Soup Bonne Femme</i></li>
+  <li><i>Broiled Lamb Steak with Virginia Ham</i></li>
+  <li><i>Stuffed Egg Plant</i></li>
+  <li><i>Frontenac Salad</i></li>
+  <li><i>Apple Tart</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Soup Bonne Femme</i>—Wash, dry, and cut up 2 large heads of
+lettuce, 1 pound sorrel, and 1 pound spinach. Add 3 pints white stock,
+and simmer, with ½ cup Crisco, 2 carrots, and 2 onions, for 1 hour.
+Blend together 2 tablespoons Crisco, 4 tablespoons flour, and yolks of
+2 eggs, thin with 1 cup of boiling milk, and add to broth. Season with
+salt and pepper, press through sieve, and serve with croutons.</p>
+
+
+<p class="p1 p-left"><b>December 20</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Lentil Soup</i></li>
+  <li><i>Roast Loin of Pork, Apple Sauce</i></li>
+  <li><i>Potato Balls</i></li>
+  <li><i>Artichokes</i></li>
+  <li><i>Celery and Pineapple Salad</i></li>
+  <li>*<i>Sultana Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Sultana Pudding</i>—Line shallow dish with plain pastry, put in
+bottom layer of sultana raisins. Beat ½ cup Crisco to a cream with
+4 tablespoons sugar, add 2 well beaten eggs, 2 tablespoons milk, ½
+teaspoon lemon extract, ¼ teaspoon salt, and ½ cup flour. Mix and
+spread on top of raisins and bake 30 minutes in moderate oven. Serve
+cold.</p>
+
+
+<p class="p1 p-left"><b>December 21</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Scallops</i></li>
+  <li><i>Broiled Squab Chickens</i></li>
+  <li><i>Braised Endive</i></li>
+  <li><i>Potatoes Anna</i></li>
+  <li><i>Chiffonade Salad</i></li>
+  <li><i>Apricot Custard</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Scallops</i>—For 1 pint of scallops take 2 tablespoons Crisco.
+Melt in frying pan, add scallops and 2 minced onions and 1 tablespoon
+flour with 1 pint liquor from scallops. Cook thoroughly, seasoning with
+salt and bit of paprika, then add ½ cup breadcrumbs and yolks of 4
+eggs. Fill small shells with mixture and bake in quick oven, adding, if
+liked, little grated cheese.</p>
+
+
+<p class="p1 p-left"><b>December 22</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Petite Marmite</i></li>
+  <li><i>Goulash of Veal</i></li>
+  <li><i>Saute Potatoes</i></li>
+  <li><i>Cauliflower</i></li>
+  <li><i>Orange Salad</i></li>
+  <li>*<i>Cornstarch Souffle</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Cornstarch Souffle</i>—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<span class="pagenum" id="Page_229">[229]</span>
+add ¼ teaspoon salt and 1 teaspoon vanilla extract. Pour into Criscoed
+fireproof dish. Beat up whites of eggs to stiff froth, then beat in 4
+tablespoons sugar, pour over top of pudding and brown lightly in oven.</p>
+
+
+<p class="p1 p-left"><b>December 23</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Baked Tripe</i></li>
+  <li><i>Mashed Potatoes</i></li>
+  <li><i>Stuffed Onions</i></li>
+  <li><i>Baked Bean Salad</i></li>
+  <li><i>Cheese Balls</i></li>
+  <li><i>Stewed Figs, Whipped Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Baked Tripe</i>—Cut tripe into good-sized pieces and spread over
+them the following stuffing: Mix together 4 tablespoons crumbs, 3
+tablespoons Crisco, ½ teaspoon salt, dust powdered mace, 1 tablespoon
+chopped cooked ham, 1 chopped onion, 1 tablespoon chopped parsley, ¼
+teaspoon pepper, dust paprika, and 1 well beaten egg. Roll them up and
+fasten with wooden toothpicks.</p>
+
+<p>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.</p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>December 24</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Cream of Tomato Soup</i></li>
+  <li><i>Cheese Souffle</i></li>
+  <li><i>Graham Rolls</i></li>
+  <li><i>Lettuce, French Dressing</i></li>
+  <li>*<i>Eve’s Pudding</i></li>
+  <li><i>Springerle</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Eve’s Pudding</i>—Mix together in a basin, 1 cup seeded raisins,
+3 tablespoons Crisco, ½ teaspoon salt, 2 cups crumbs, 1 cup currants,
+8 chopped apples, 1 teaspoon each, cinnamon, cloves, and nutmeg, ¼
+cup milk, and 4 well beaten eggs. Pour into Criscoed mold, cover with
+greased paper and steam 2 hours. Serve with hot milk.</p>
+
+
+<p class="center p1 smaller"><b>Christmas Dinner</b></p>
+
+
+<p class="p-left"><b>December 25</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Oysters</i></li>
+  <li><i>Mangoes</i></li>
+  <li><i>Celery</i></li>
+  <li><i>Stuffed Olives</i></li>
+  <li><i>Tomato Soup</i></li>
+  <li><i>Roast Turkey, Cranberry Jelly</i></li>
+  <li><i>Roast Sweet Potatoes</i></li>
+  <li><i>Mashed Turnips</i></li>
+  <li><i>Brussels Sprouts</i></li>
+  <li><i>Orange and Celery Salad</i></li>
+  <li><i>Vanilla Blanc-mange</i></li>
+  <li>*<i>English Plum Pudding</i></li>
+  <li><i>Fruit</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>English Plum Pudding</i>—1 cupful breadcrumbs, 1 cupful flour, 1
+cupful brown sugar, ½ cupful Crisco, 1 teaspoonful salt, 2 teaspoonfuls
+baking powder, 1 teaspoonful mixed spices, 3 eggs, 1 cupful milk, ½
+cupful seeded raisins, ½ cupful chopped candied citron peel, 1 cupful
+currants, ½ cupful chopped preserved ginger, ¼ cupful brandy, ½ cupful
+chopped English walnut meats. Mix flour with breadcrumbs, add Crisco,
+sugar, salt, baking powder, spices, nuts, fruit, milk, eggs well
+beaten, and brandy. Pour into Criscoed mold, cover with greased paper
+and steam steadily for four hours. Turn out and serve with liquid or
+hard sauce. The brandy may be omitted.</p>
+
+
+<p class="p1 p-left"><b>December 26</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Stuffed Veal Heart, Tomato Sauce</i></li>
+  <li><i>Baked Sweet Potatoes</i></li>
+  <li><i>Mashed Turnips</i></li>
+  <li><i>Lettuce, Apple and Date Salad</i></li>
+  <li><i>Cream Cheese on Toasted Crackers</i></li>
+  <li>*<i>Baked Apples with Custard</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Baked Apples</i>—Core and peel 8 apples; fill centers with ¼ cup
+Crisco creamed with ½ cup brown sugar, add 4 tablespoons chopped citron
+peel, and 1 tablespoon lemon juice mixed together. Mix 2 tablespoons
+sugar with ½ cup water and brush over apples; sprinkle with crumbs
+browned in hot Crisco; bake for 20 minutes in moderate oven. Serve cold
+with custard.</p>
+
+<p><span class="pagenum" id="Page_230">[230]</span></p>
+
+
+<p class="p1 p-left"><b>December 27</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Terrapin, a la Maryland</i></li>
+  <li><i>Saratoga Chips</i></li>
+  <li><i>Roasted Capon, Oyster Sauce</i></li>
+  <li><i>Sweet Potatoes</i></li>
+  <li><i>Stewed Celery</i></li>
+  <li><i>Apple and Cabbage Salad</i></li>
+  <li><i>Hamburg Cream</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Terrapin, a la Maryland</i>—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.</p>
+
+<p>Liver, small intestines are used with meat. Add terrapin meat to ¾ cup
+white stock, 2 tablespoons wine; cook slowly until liquor is reduced
+half. Add liver separated in pieces, 2 yolks of eggs, 1 tablespoon
+Crisco, salt, pepper, and red pepper to taste, 1 tablespoon flour mixed
+with ½ cup cream, and 1 teaspoon lemon juice. Make hot and just before
+serving add 1 tablespoon sherry wine. Turn into hot dish and garnish
+with toast points.</p>
+
+
+<p class="p1 p-left"><b>December 28</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li>*<i>Belgian Hare, en Casserole</i></li>
+  <li><i>Scalloped Potatoes</i></li>
+  <li><i>Braised Celery</i></li>
+  <li><i>Pineapple and Celery Salad</i></li>
+  <li><i>Lemon Pudding, Caramel Sauce</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Belgian Hare, en Casserole</i>—Separate hare into joints; season
+with salt, paprika and red pepper, and saute in ¼ cup Crisco with 2
+slices of bacon cut in dice to golden brown. Put hare in casserole
+with 1 cup hot water and put on cover. Bake 30 minutes, then add 2
+tablespoons Crisco rubbed into 2 tablespoons flour, 1 cup water,
+seasoning to taste, and 1 tablespoon lemon juice. Cook in moderate
+oven for 3 hours. Send to table without removing cover.</p>
+
+
+<p class="center p1 smaller"><b>Vegetarian</b></p>
+
+
+<p class="p-left"><b>December 29</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Nut Turkey Roast, Cranberry Jelly</i></li>
+  <li><i>Creamed Onions</i></li>
+  <li><i>Baked Potatoes</i></li>
+  <li><i>Hubbard Squash</i></li>
+  <li><i>Pineapple and Orange Salad</i></li>
+  <li>*<i>Pastry Fingers</i></li>
+  <li><i>Lalla Rookh</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Pastry Fingers</i>—Sift ½ cup pastry flour, 2 cups entire wheat
+flour, and 1 teaspoon salt into basin, add 3 tablespoons Crisco, and
+½ cup butter, cut them into flours with knife until finely divided.
+Then rub in fine with finger tips and make into stiff paste with cold
+water. Roll out ¼ inch in thickness, cut in finger shape pieces, lay on
+Criscoed tins and bake from 7 to 10 minutes in hot oven. Cool, brush
+over with slightly beaten egg white, and sprinkle with salted pine
+nuts. Return to oven to brown nut meats.</p>
+
+
+<p class="p1 p-left"><b>December 30</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Sirloin Steak</i></li>
+  <li><i>Glazed Pumpkin</i></li>
+  <li><i>Marbled Potatoes</i></li>
+  <li><i>Celery Salad</i></li>
+  <li><i>Cheese Relish</i></li>
+  <li>*<i>Boston Pudding</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Boston Pudding</i>—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.</p>
+
+<p><span class="pagenum" id="Page_231">[231]</span></p>
+
+
+<p class="p1 p-left"><b>December 31</b></p>
+
+<div class="parent1">
+<ul class="center" style="margin-top: 0em">
+  <li><i>Codfish, Delmonico Style</i></li>
+  <li><i>Roasted Leg of Lamb</i></li>
+  <li>*<i>Chestnut Boulettes</i></li>
+  <li><i>Baked Potato Strips</i></li>
+  <li><i>Watercress and Green Pepper Salad</i></li>
+  <li><i>Cherry and Almond Parfait</i></li>
+  <li><i>Lady Fingers</i></li>
+  <li><i>Coffee</i></li>
+</ul>
+</div>
+
+<p>*<i>Chestnut Boulettes</i>—Mix together in a basin 1 cup mashed
+chestnuts, which have been peeled after cooking in boiling salted
+water, beat into this 1 tablespoon whipped cream, ½ tablespoon Crisco,
+¼ teaspoon salt, 2 egg yolks, 1 tablespoon sugar, 1 teaspoon sherry
+wine. Cool and fold in beaten egg whites, form into small balls, dip in
+beaten egg, toss in crumbs and fry in hot Crisco. Drain and serve.</p>
+
+
+<p class="transnote">Transcriber’s Notes:<br>
+<br>
+1. Obvious printers’, punctuation and spelling errors have been
+corrected silently.<br>
+<br>
+2. Some hyphenated and non-hyphenated versions of the same words have
+been retained as in the original.</p>
+<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 78849 ***</div>
+</body>
+</html>
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@@ -0,0 +1,11 @@
+This book, including all associated images, markup, improvements,
+metadata, and any other content or labor, has been confirmed to be
+in the PUBLIC DOMAIN IN THE UNITED STATES.
+
+Procedures for determining public domain status are described in
+the "Copyright How-To" at https://www.gutenberg.org.
+
+No investigation has been made concerning possible copyrights in
+jurisdictions other than the United States. Anyone seeking to utilize
+this eBook outside of the United States should confirm copyright
+status under the laws that apply to them.
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@@ -0,0 +1 @@
+[Project Gutenberg](https://www.gutenberg.org) public repository for eBook [#78849](https://www.gutenberg.org/ebooks/78849)