The Story of Crisco Part 17

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

Walnut Pudding

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

For Sauce

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

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

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

Sufficient for nine individual puddings.

Woodford Pudding

(_Kate B. Vaughn_)

1 cupful sugar 3 eggs 1/2 cupful b.u.t.termilk 1 teaspoonful baking soda 1-1/2 cupfuls flour 1/2 cupful Crisco 1 cupful blackberry jam 1/2 teaspoonful salt 1/2 teaspoonful grated nutmeg

For Sauce

2 tablespoonfuls Crisco 1 cupful whipped cream Powdered sugar 1/4 teaspoonful salt

_For pudding_. Cream Crisco and sugar together, add salt, eggs well beaten, nutmeg, flour, soda mixed with b.u.t.termilk, and jam. Mix well and turn into Criscoed pudding dish and bake in moderate oven thirty minutes or until firm.

_For sauce_. Cream Crisco and beat in as much powdered sugar as it will take up, add salt, and stir over boiling water until it becomes liquid, flavor with vanilla extract or sherry, and just before serving add cream. Serve hot with pudding.

SANDWICHES

[Ill.u.s.tration]

If the slices of bread have to be spread with b.u.t.ter 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 b.u.t.ter is used there must just be enough of it for us to know in some mysterious fas.h.i.+on that it is there. Every sc.r.a.p 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 b.u.t.ter, work one cupful of b.u.t.ter in a basin with a clean and dry wooden spoon until soft; then add by degrees half a cupful of whipped cream, seasoning of salt and mustard, and put it in a cool place until required.

Egg and Anchovy Sandwiches

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

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

Arrange on a lace paper and garnish with watercress.

Sufficient for fifteen sandwiches.

Fried Egg Sandwiches

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

[Ill.u.s.tration]

Cut hard-cooked eggs free from sh.e.l.ls into slices and pound with Crisco and cream to a paste. Season with salt, pepper, and red pepper.

Cut rolls into thin slices, b.u.t.ter them, spread them with the mixture and make into small sandwiches. Dip each sandwich into some prepared fritter batter, and fry to golden brown in hot Crisco. Drain and serve hot.

Sufficient for twelve sandwiches.

Hudson Sandwiches

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

Put through food chopper cooked meat, olives, capers, and yolks of hard cooked eggs, then add Crisco and seasonings. Spread mixture on slices of b.u.t.tered brown bread, and stamp them out with a round cutter; sprinkle surfaces of sandwiches with chopped whites of eggs.

Dish up in circular fas.h.i.+on. 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 b.u.t.tered slices of graham bread.

Sufficient for twenty-five sandwiches.

Rice Sandwiches

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

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

Sufficient for twenty sandwiches.