The Story of Crisco Part 54

June 27

_Boiled Salmon, Egg Sauce Boiled Potatoes Peas Cuc.u.mber 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 winegla.s.s 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 1-1/2 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 1/2 pint milk, stir till it boils 4 minutes, add salt and pepper to taste; 1/2 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_--1-1/2 pounds fillet or neck of veal, Crisco for frying, 1/2 teaspoon chopped parsley, 1/4 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 1/4 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_--1/2 cup ground rice, 3 cups milk, 3 eggs, 4 tablespoons sugar, rind 1/2 lemon, 2 tablespoons Crisco, 1/4 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 b.a.l.l.s Summer Squash b.u.t.tered Beets Lettuce and Peppergra.s.s Salad *Snow Souffle Iced Coffee_

_*Snow Souffle_--Put 2 tablespoons Crisco and 4 tablespoons potato flour in pan, stir well together, add 1/2 cup milk, pinch salt, and stir till boiling. Remove from fire, add 4 tablespoons sugar, yolks 3 eggs 1 by 1, 1/2 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 Cuc.u.mber 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 1/2 tablespoon Crisco. Heat thoroughly before sending to table.

Declaration Day

July 4

_Fruit c.o.c.ktail Carrot Soup Radishes Stuffed Shoulder of Veal, Roasted Potato Souffle Green Corn Molded Spinach, French Dressing Was.h.i.+ngton Ice Cream *Flag Cake Coffee_

_*Flag Cake_--2/3 cup sugar, 1/2 cup Crisco, 2/3 cup milk, 1-2/3 cups flour, 2 teaspoons baking powder, 1/2 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 3/4 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, 1/2 cup milk, 1/2 tablespoon Crisco, and 1/2 tablespoon sugar; beat into this 3/4 of cup of canned corn. Sift together twice, 7/8 cup of flour, 1 tablespoon baking powder, and 1/2 teaspoon salt; beat into other mixture, and drop in Criscoed m.u.f.fin 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 3-1/2 tablespoons flour, 2 tablespoons melted Crisco, and blend together until smooth. Remove from fire, add 4 tablespoons grated cheese, 1/4 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 Cuc.u.mbers, French Dressing Mashed Potatoes b.u.t.tered 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.