The Story of Crisco Part 40

Decorate bottom of mold with some fruit, lay row macaroons round edge of bottom. Cut ladyfingers into pieces, mix with fruit and loosely fill mold. Beat eggs with little cold milk, and 2 teaspoons Crisco, scald remainder of milk, and pour on to eggs, beating at the same time. Sweeten and flavor to taste. Gently pour this into mold. Cover with Criscoed paper and place in steamer to cook until set. This will take 3/4 of an hour. Let pudding stand 1 minute or 2 before turning out. Serve with custard sauce.

January 30

_*Croutes, a la Rosamonde Roast Tenderloin of Pork Sweet Potatoes, Southern Style Spinach, a la Creme Parmesan Cheese Apple Salad Cranberry Pie Coffee_

_*Croutes, a la Rosamonde_--Take some small round tomatoes, and cut in slices 1/4 inch thick. Lay in dish and sprinkle with melted Crisco, vinegar, pepper and salt. Then make some round croutes of short paste little larger than tomato; place 1 slice tomato on each, 1 rolled fillet anchovy on top, and garnish with 1 hard-cooked egg yolk and small piece white endive.

January 31

_Spinach Soup *Irish Stew Baked Macaroni Onion and Lettuce Salad Cheese Puffs Golden Parfait Coffee_

_*Irish Stew_--1 pound middle neck mutton, 2 pounds potatoes, 4 onions, 1 tablespoon Crisco, bunch of herbs, pepper and salt, 1 tablespoon flour, 1 teaspoon chopped parsley, and cold water.

Put Crisco into saucepan with mutton which should be cut into small pieces. Peel and quarter onions, and put them in saucepan, add herbs and barely cover with cold water. Peel potatoes, choose small ones and do not cut them up, and lay over meat, sprinkle little salt and pepper on potatoes and bring to boil. Then add flour and stand saucepan where it will stew gently 2 hours. Take out herbs, season to taste with salt and pepper. Dish up meat in circle on flat dish, put potatoes and onions in center, leaving 1 potato in saucepan, to mash and thicken the gravy a little, pour gravy over stew, and sprinkle with parsley.

Inferior cuts of mutton can be used advantageously for this dish, such as scrag-end or breast of mutton; the bones and gristle with long stewing give a nice flavor to the dish.

February 1

_*Braised Loin of Mutton with Mushrooms Boiled Potatoes Spinach Garnished with Hard-Cooked Eggs Spiced Currants Carrot Salad Coffee Jelly Coffee_

_*Braised Loin of Mutton with Mushrooms_--3 pounds loin mutton, 1 stalk celery, 1/2 teaspoon whole peppers, 1 bunch of sweet herbs, 2 tablespoons Crisco, pepper, salt, red pepper, 1 turnip, 1 carrot, 2 or 3 cloves, sprig of parsley, and 2 tablespoons flour.

Remove bone from mutton, thoroughly rub it with salt, pepper, and red pepper; roll up and tie into roll; cut up celery, onion, carrot, and turnip, and lay them at bottom of stewpan with sweet herbs and parsley; lay mutton on top of these, and pour round enough water to 3 parts cover it, simmer slowly 1-1/2 to 2 hours; lift mutton into dripping tin with few tablespoons gravy; set in brisk oven until brown; strain gravy and skim off fat, put Crisco into saucepan, and when brown, add flour, and brown also; then add gravy gradually, little pepper and salt, and 1 dozen b.u.t.ton mushrooms, skinned; boil 8 minutes; dish mutton with mushrooms round, and gravy strained over.

February 2

_*Artichoke Soup Fried Fillets of Fish, Sauce Tartare Riced Potatoes Onions Stuffed with Nuts Egg Salad Toasted Cheese Russian Charlotte Coffee_

_*Artichoke Soup_--2 pints white stock or water, 1 pint milk, 2 pounds Jerusalem artichokes, 2 onions, 1 bay leaf, 1 strip celery, 2 tablespoons Crisco, pepper and salt to taste.

Wash artichokes, put 1 tablespoon vinegar into basin of water and keep artichokes in it as much as possible while paring them, to preserve their whiteness. Cut onions, bay leaf, celery, and artichokes into slices, melt Crisco in stewpan, fry vegetables 10 or 15 minutes without browning; then pour in stock and boil until tender. Rub through fine sieve, return to saucepan, add milk and seasoning, bring to boil and serve.

When a thicker soup is desired 1 dessertspoon of cornstarch, flour, or a mashed potato should be blended with little milk or stock, and added to soup a few minutes before serving.

February 3

_Consomme du Barry Roast Ribs of Beef *Franconia Potatoes Corn Cakes Mashed Turnips Radish Salad Marshmallow Pudding Coffee_

_*Franconia Potatoes_--Pare 10 medium-sized potatoes; parboil five minutes. Place on grate under roast ribs of beef. Baste with melted Crisco, and bake from 20 to 30 minutes, turning often.

February 4

_Steamed Oysters Lamb's Tongues, Tremont Style Browned Potatoes *Anchovy Fritters Romaine Salad Madeira Jelly Coffee_

_*Anchovy Fritters_--Pound yolks 2 hard-cooked eggs with 1/2 dozen bottled anchovies, 1 teaspoon capers 4 tablespoons Crisco and 4 tablespoons grated Parmesan cheese. Rub all through fine wire sieve and add yolk 1 raw egg and 1 tablespoon breadcrumbs. Season with pepper and with salt if it is needed.

Form paste into small b.a.l.l.s, roll first in breadcrumbs, then in egg and again in crumbs, and drop into hot Crisco. Serve on napkin with grated Parmesan cheese. The recipe as here given may be doubled, and "redoubled" as many times as it is thought the demand for fritters will warrant.

February 5

_Broiled Smelts Chicken, a la Florentine Brussels Sprouts with Cheese Spanish Salad Cheese Loaf *Date Souffle Coffee_

_*Date Souffle_--Stone and chop 1/2 pound dates and cook them in 1/2 cup boiling water, mas.h.i.+ng until smooth. Add 1 tablespoon melted Crisco, stiffly beaten whites 5 eggs, 1/4 cup sugar, 1 tablespoon lemon juice, and salt to taste. Pour into Criscoed souffle mold and bake until brown, or 25 minutes. Serve cold with boiled custard or whipped cream.

February 6

_Rose and White Radishes with b.u.t.ter Cream of Mutton Soup Baked Bluefish, Breslin Style *Planked Chicken Jerusalem Artichokes Saute Apple and Cress Salad Snow Pudding with Chocolate Sauce Coffee_

_Planked Chicken_--Cream together 1/4 cup Crisco, 1 teaspoon minced onion, 1/4 tablespoon each of minced red pepper, green pepper, and parsley, 1/2 clove minced garlic, and 1 teaspoon lemon juice.

Split 1 young chicken as for broiling, place in pan, sprinkle with salt and pepper, dot over with Crisco, and bake until nearly done in a quick oven. Then Crisco plank, arrange upon it border made from 2 cups of hot mashed potatoes to which have been added seasoning and beaten yolks of 3 eggs. This is put on with a pastry tube and may be made as fanciful as desired, with rosettes and pyramids. Brush over with beaten egg diluted slightly with water, and place chicken in center.

Peel and saute 8 large mushroom caps, place on chicken (which has been spread with prepared b.u.t.ter), place in very hot oven to brown potatoes and finish cooking chicken. Serve on plank at once.

February 7

_Crab Canapes St. Germain Soup *Braised Fillet of Beef French Bean Salad Bar-Le-Duc Cream Fruits Nuts Biscuits Cheese Coffee_

_*Braised Fillet of Beef_--Tie up fillet of beef neatly with string and put in stewpan, bottom of which has been well Criscoed and lined with thin slices fat bacon and 2 sliced onions. Cook for 20 minutes, then barely cover with stock, add 1 winegla.s.s of sherry, and bring to a boil; then add 1 small onion stuck with cloves, 1 small turnip, 1 carrot, 1 bouquet of herbs, 1 tablespoon Crisco, salt and pepper to taste.

Let meat simmer gently in this for 1-1/2 to 2 hours. For garnish, take equal quant.i.ties of French peas and string beans, artichoke bottoms, new carrots and turnips. Cut latter in uniform shapes with fancy vegetable cutter, and cook them separate in consomme. Strain off about 3/4 pint of stock from fillet of beef, and pour on brown roux, made with 2 tablespoons each of flour and Crisco; stir until it boils, add small piece of glaze and reduce a little over quick fire. Add dash of kitchen bouquet, salt, and pepper. Dish up fillet of beef, glaze it with some of sauce, and arrange vegetables around it in little heaps, each kind separate. Serve remainder of sauce in a boat.

February 8

_Faubonne Soup Baked Fish Grenadins of Veal Roast Pigeons Endive Salad *Fruit s...o...b..a.l.l.s Coffee_

_*Fruit s...o...b..a.l.l.s_--Cream 1/4 cup Crisco with 1/2 cup sugar, add 1/4 cup milk, 1 cup flour, 1 teaspoon baking powder, and 3 stiffly beaten egg whites. Mix and divide into small Criscoed molds, cover with Criscoed papers, and steam 35 minutes. Turn out, sprinkle with powdered sugar, garnish with candied cherries and pineapple and serve with custard sauce made with egg yolks.