The Story of Crisco Part 43

_*Oxtail Soup_--1 oxtail, 2 quarts second stock or water, 2 onions, 2 carrots, 1 turnip, 2 strips celery, 4 tablespoons Crisco, a 1/2 cup diced lean ham or bacon, a boquet-garni, 12 whole peppers, 2 cloves, salt, 1 gla.s.s sherry, and 1 tablespoon cornstarch.

Cut the tail into small joints, put it into a stewpan, cover with cold water, boil up and strain. Dry the pieces of oxtail, roll them in flour, put them with ham and sliced vegetables and Crisco into the stewpan, and fry until brown. Then add stock, herbs, whole peppers, cloves, and salt, boil and skim well. Put on lid and cook very gently for about 4 hours. Strain, remove fat, return to stewpan, and when soup boils add sherry and cornstarch smoothly mixed together, stir and cook for a few minutes. Serve smaller pieces of tail in soup, remainder may be reheated in a good brown sauce, and used as an entree.

Vegetarian

March 3

_*Grilled Mushrooms Vegetable Soup Cheese Omelet Baked Beans Iced Asparagus Fruit in Jelly Coffee_

_*Grilled Mushrooms--_1 cup mushrooms, pepper and salt to taste, Crisco, and lemon juice. Carefully peel the mushrooms, cut off a portion of stalk, and season with salt. Broil them over a clear fire, turning them once, and arrange them on a very hot dish. Put a small piece of Crisco on each mushroom, season with pepper and salt to taste, and squeeze over them a few drops of lemon juice.

March 4

_Spanish Soup *Baked Stuffed Heart Mashed Potatoes Fried Beets Red Cabbage Salad Orange Pudding Coffee_

_*Baked Stuffed Heart_--Take an ox heart and season it inside with salt and pepper, and fill it quite full of herb forcemeat; fasten it up with a needle and string, rub the heart over well with melted Crisco and fold it up in a well Criscoed paper; tie it up, put heart in a baking tin in the oven, keeping it well basted with melted Crisco, then remove the paper and dish upon a hot dish, and serve round it a good brown sauce or tomato sauce or brown caper sauce, and garnish with olive potatoes. This should be served while hot.

March 5

_*Scotch Broth Browned Veal Knuckle Riced Potatoes b.u.t.tered Parsnips Olive and Lettuce Salad Cheese Straws Apricot Parfait Coffee_

_*Scotch Broth_--2 pounds neck mutton, 1 cup barley, 1 cup peas, 1 carrot, 1 turnip, 1 teaspoon sugar, 3 onions or leeks, 1 tablespoon Crisco, 1 small cabbage, 1 tablespoon chopped parsley, 16 cups water or stock, salt and pepper to taste.

Prepare vegetables and cut them into small pieces. Put water or stock into large earthenware pan, and when it boils, add meat and barley.

Boil up, skimming frequently, add vegetables, and then simmer for 3 hours. Now stir in one extra carrot grated, salt and pepper, sugar and Crisco. Simmer again for 30 minutes. Add parsley and broth is ready to serve.

Vegetarian

March 6

_Spinach Soup *Egg Cutlets, Cream Sauce Potatoes Brussels Sprouts Tomatoes, French Dressing Cheese Fingers Sultana Pudding Coffee_

_*Egg Cutlets_--Put 2 tablespoons Crisco into a pan, when melted, add 2 tablespoons flour, 1 cup milk gradually, boil for 3 minutes, stirring all the time, then add 2 raw yolks of eggs, remove from the fire, add 2 tablespoons cooked chopped peppers, 6 chopped mushrooms, red pepper, white pepper, salt and nutmeg to taste and four chopped hard-cooked eggs. Turn on plate to cool. Shape into cutlets. Brush over with beaten egg, roll in fine breadcrumbs and fry in hot Crisco.

Serve very hot with cream sauce.

March 7

_*Tapioca Puree Brazillian Stew Beans Mashed Potatoes White Grape Salad Wafers Cheese Ginger Ice Cream Coffee_

_*Tapioca Puree_--1 quart white stock, or half stock and half milk, 1/4 pint cream, 1 tablespoon melted Crisco, yolks of 3 eggs, 1 tablespoon fine sago or crushed tapioca, salt and pepper to taste.

The stock should be well flavored, otherwise it must be simmered with a little onion, carrot, celery, and herbs, and strained for use. Bring stock to boiling point, sprinkle in sago, or tapioca, and stir and cook until it becomes transparent; then let soup cool slightly. Mix yolks of eggs and the cream together, then the melted Crisco, and add to soup and stir till it thickens; it should have the consistency of single cream. When a thicker soup is desired, mix teaspoon flour or cornstarch with a little milk, and add it to soup at same time as sago or tapioca. Season to taste, and serve.

March 8

_Turnip Soup Beef Stew with Dumplings Parsnips Mashed Potatoes Russian Salad Cheese Crackers *Bird's Nest Pudding Coffee_

_*Bird's Nest Pudding_--3 eggs, 3/4 cup flour, 6 tablespoons Crisco, 1/2 cup sugar, 1/2 cup blanc-mange, pinch baking powder, pistachio nuts or cocoanut, angelica and apricot jam.

Break eggs into basin, add sugar to them, and beat over saucepan of hot water until mixture is consistency of thick cream. Melt Crisco; sieve flour and baking powder together. Stir Crisco and flour quickly and lightly into egg mixture, turn into well-criscoed mold, and bake in a moderate oven for 15 to 20 minutes. Turn out when done, and let the cake get cold. Rub some apricot jam through a hair sieve, put a thin layer of this over the cake, roll it either in chopped pistachio nuts or desiccated cocoanut. Stand on a dish. Have ready some blanc-mange eggs, fill the center with these, and arrange round the base of the nest some pieces of angelica to represent twigs. It is now ready to serve. The blanc-mange eggs are made by either filling some egg-molds with blanc-mange, or by emptying out some eggs, and using the sh.e.l.ls. The eggs must be emptied through as small a hole as possible. When set, the sh.e.l.ls are broken away carefully.

March 9

_*Veal and Ham Pie Baked Sweet Potatoes Fried Parsnips Salad of Canned Asparagus Tips Cheese Fritters Caramel Pudding with Meringue Coffee_

_*Veal and Ham Pie_--1-1/2 pounds veal, 2 hard-cooked eggs, few grains red pepper, dust of powdered mace, 1/2 teaspoon grated lemon rind, 1/2 pound ham, 1 tablespoon flour, 1 teaspoon salt, 6 whole peppers, powdered sweet herbs, and pastry.

Cut veal and ham into very thin pieces; mix on a plate, flour, salt, pepper, sweet herbs, lemon rind, red pepper, and mace, roll in this seasoning each piece of veal, and lay in a pie dish, alternately, layers of veal, ham, and egg, cut in slices; pile this in center of dish, add 1/2 cup water; line edge of dish, cover and decorate with Crisco Flake Pastry; when baked add a little very good seasoned stock, which should become a jelly when the pie is cold, or a little gelatine may be added; garnish with parsley if served cold.

March 10

_Cream of Cabbage Soup Celery Olives *Halibut, a la Poulette, White Sauce Baked Potatoes Macaroni, Italian Style Chicory Salad Cheese Crusts Plum Pudding Coffee_

_*Halibut, a la Poulette_--Slice of halibut, weighing 2 pounds, 1/4 cup melted Crisco, 2 teaspoons lemon juice, few drops onion juice, pepper and salt to taste.

Clean fish and cut into neat fillets. Add seasonings to melted Crisco, and put dish containing Crisco in saucepan of hot water to keep Crisco melted. Take up each fillet separately with a fork, dip in Crisco, roll and fasten with small wooden skewer. Put in shallow pan, dredge with flour, and bake 12 minutes in hot oven. Remove skewers, arrange on platter for serving, pour around 1-1/2 cups white sauce, and garnish with yolks of 2 hard-cooked eggs rubbed through a strainer, whites of hard-cooked eggs cut in strips, lemon cut fan-shaped, and parsley.

March 11

_Asparagus Soup Baked Salmon, Hollandaise Sauce Mashed Potatoes *Spinach, a la Creme Escarole Salad Cheese Straws Cocoanut Pudding Coffee_

_*Spinach, a la Creme_--2 pounds spinach, pepper, salt, and nutmeg to taste, 2 tablespoons Crisco, 1/2 cup thick cream, and 1 teaspoon sugar.

Wash and pick spinach, throw it into a pan of boiling water containing a little salt and soda; boil until tender, 10 to 15 minutes; pour on to a wire sieve, and squeeze out all the water; rub through the sieve with a wooden spoon; put spinach into a saucepan, with seasoning, b.u.t.ter, and cream. The spinach may be prepared as above and mixed with white sauce instead of cream; garnish with fried croutons.

March 12

_Porterhouse Steak, Maitre d'Hotel b.u.t.ter French Fried Potatoes Stewed Tomatoes Shredded Cabbage, Cream Dressing *Apple Pie Cheese Coffee_