The Story of Crisco Part 51

_*Puree, a l'Indienne Lamb Stew with Dumplings Lettuce, French Dressing Cheese b.a.l.l.s 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 1/2 lemon, 1 tomato, 1 teaspoon salt, 1/2 teaspoon red pepper, 1 tablespoon curry powder, 1 teaspoon curry paste, 1/2 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 Cuc.u.mber and Tomato Salad Cheese Croquettes Bakewell Pudding Coffee_

_*Fish Chowder_--1 white fish weighing 5 pounds, 4 cups potato dice, 1/2 cup onion dice, 1/2 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 b.u.t.tered 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 b.u.t.tered 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 1-1/2 hours, and pa.s.s 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_--1/4 pound Crisco, and 1/4 pound b.u.t.ter. Mix to a cream with 1/2 pound sugar, add little mace, stir in gradually yolk of 6 eggs and 1/2 beaten whites, 10 ounces flour, beat well for 1 minute, add 1 pound raisins, 1/4 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 b.a.l.l.s Peas Asparagus on Toast *Carrot Salad Raspberry Ice Cream Coffee_

_*Carrot Salad_--Sc.r.a.pe, cut into slices and then into fancy shapes, 4 large carrots. Soak in cold water for 1/2 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 Cuc.u.mber 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, 1/2 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.

Decoration Day

May 30

_Fruit Soup Breaded Mutton Chops Potatoes *Peas Tomato Mayonnaise Banana Charlotte Russe a.s.sorted 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, 1/2 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, 1/4 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 Worcesters.h.i.+re 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 1/2 pound fresh mushrooms cut in pieces, 1/2 cup chopped boiled ham, 1/2 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 1/2 lemon, 1 onion, and few branches of parsley in it. Serve with currant jelly sauce; that is, 4 tablespoons b.u.t.ter melted together with 1/2 tumbler currant jelly and 1/2 gla.s.s 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-sh.e.l.led crabs and chop finely. Add 3 cups white stock, 2/3 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 *Hungarian Salad Manhattan Pudding Coffee_

_*Hungarian 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 1/2 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 good cream. Use at once.