The Story of Crisco Part 64

_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 1/2 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 1/2 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 2-1/2 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 1-1/2 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 1/4 cup currants, with 3 tablespoons sugar, 1/2 teaspoon salt, 1-1/4 cups flour sifted with 1 teaspoon baking powder, 1/2 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 Cuc.u.mber Salad Almond Pudding Hot Cheese Denises Coffee_

_*Stuffed Egg Plant_--Parboil 1 egg plant and cut in halves. Sc.r.a.pe 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, sc.r.a.pe 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 sh.e.l.ls 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 1/4 cup each creamed Crisco and cream, 1 beaten yolk, 1/4 cup powdered sugar, little salt, and 1 1/2 cups milk. Cover inverted small tartlet tins with Crisco pastry, bake, and fill with mixture, and bake again.

October 30

_Brussel 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 1/2 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 b.u.t.ton 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.