The Story of Crisco Part 41

February 9

_Pet.i.te Marmite *Goulash of Veal Cauliflower, Cream Sauce Braised Endive Orange Salad Mousseline Pudding Coffee_

_*Goulash of Veal_--1-1/2 pounds lean veal, 1 pound partly cooked new potatoes, 4 tablespoons Crisco, 1/2 small onion, 1/2 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, 1-1/2 cups blanched and shredded almonds, and 2/3 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, 1/2 teaspoon salt and 1/4 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 1/2 cup thin cream if whipping cream is un.o.btainable.

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 3/4 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, 1/2 cup rice, 1 cup boiling water, 1 egg, 4 tablespoons sugar, 1 teaspoon powdered cinnamon, 1 tablespoon Crisco, and 1/2 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.

Saint Valentine's Day.

February 14

_Cupid Canapes Clam Bouillon Fillets of Fish *Supreme of Chicken Martinique Potatoes Spinach k.u.mquat and Celery Salad Tutti Fruitti 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 3-1/2 tablespoons Crisco, add 3-1/2 tablespoons flour, and stir until well blended; then pour on gradually while stirring constantly 1 cup chicken stock and 1/2 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 b.a.l.l.s 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, sc.r.a.pe, 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 1/2 a calf's head. Cover with water and boil 1/2 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 1/2 teaspoon salt, 1/4 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 cuc.u.mber 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, 1/4 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.