The Story of Crisco Part 53

_*Baked Trout_--Clean brook trout, season with salt, black pepper, and paprika. Lay in Criscoed baking pan, dredge with flour, sprinkle with chopped parsley and bits of Crisco, pour over little vinegar and water, and bake in hot oven until done, basting often with Crisco.

Garnish with parsley, and serve hot with cream sauce.

June 17

_Brunoise Soup Porterhouse Steak Olives Stuffed Potatoes *Beans Belgian Salad Compote of Cherries Coffee_

_*Beans_--Boil 1 quart beans until tender, salting them well when half cooked. Beat 1 tablespoon Crisco to a cream, beat in yolk 1 egg, 1 tablespoon finely chopped parsley, 1 saltspoon black pepper, and 2 teaspoons lemon juice; when this sauce is well mixed stir it into beans, taking care not to break them, then serve.

June 18

_Cream of Celery Soup Stewed Chicken Rice Croquettes Green Peas *Watercress Salad Lemon Jelly Iced Coffee_

_*Watercress Salad_--Take plenty fresh young sprigs of watercress, wash and dry them thoroughly, put them lightly in dish, add 3 sliced shallots. Pour over them dressing made with 3 parts melted Crisco and 1 of lemon juice or vinegar. Garnish with tufts sc.r.a.ped horseradish.

June 19

_Roast Loin of Mutton Creamed Spinach Baked Potatoes Pineapple Charlotte *Maids of Honor Coffee_

_*Maids of Honor_--Crisco puff pastry, 4 tablespoons sugar, 1 tablespoon ground almonds, 2 eggs, 1/2 teaspoon vanilla, 4 tablespoons melted Crisco, and 1 tablespoon cocoanut. Roll out Crisco puff pastry and line 8 gem pans with it. Put eggs and sugar into basin, and beat them together for 15 minutes; then stir in lightly Crisco, ground almonds, cocoanut, and vanilla. Put 3 teaspoons into each gem pan and bake in a moderate oven for 20 minutes. When cooked, sprinkle over with little sugar.

June 20

_*Cream of Cuc.u.mber Soup Grilled Salmon, Mayonnaise Sauce Lamb Cutlets Green Peas Mashed Potatoes Cold Fruit Souffle Coffee_

_*Cream of Cuc.u.mber Soup_--2 large cuc.u.mbers, 8 onions, sprig parsley, handful spinach, 2 tablespoons Crisco, 1 tablespoon cornstarch, 1 quart white stock, 1 cup milk, 2 cups cream, 2 yolks eggs, nutmeg, 1 teaspoon sugar, pepper and salt to taste, croutons.

Peel cuc.u.mbers and cut firm part into dice, about 3 tablespoons; boil gently in salted water until soft, drain and reserve for soup. Cut remainder cuc.u.mber into pieces, cut onions small. Make Crisco hot in stewpan, fry onions and cuc.u.mber 5 minutes, add parsley with stock, let it simmer 20 minutes. Mix cornstarch with milk, stir in soup until it boils, let boil 10 minutes. Well wash and drain spinach, pound it in mortar, turn it into cloth and squeeze lightly as possible. Pour as much of this liquor into soup as will make it a delicate green color.

Pa.s.s soup through sieve, turn it back into stewpan. Mix cream and yolks of eggs in basin, pour boiling soup on to them, stirring at same time, return to pan; it must not boil again or it will curdle. Season to taste with nutmeg, pepper, and salt. Cut bread into dice, fry pale color in hot Crisco, drain and toss them in sugar, sprinkle little red pepper over and place in oven 2 minutes. Warm dice of cuc.u.mber, put them in tureen with croutons and pour hot soup over and serve.

June 21

_Fried Flounders, Lemon Sauce *Beef, a la Mode Cauliflower au Gratin Creamed Potatoes Fruit Chartreuse Coffee_

_*Beef, a la Mode_--3 pounds lean beef, larding bacon, 1 quart stock, 1 gla.s.s claret, 3 tablespoons Crisco, 4 tablespoons flour, 2 carrots, 1 chopped onion, 10 b.u.t.ton onions, sprig parsley, piece thyme, 1 bay leaf, juice half lemon, 2 cloves, salt and pepper to taste.

Trim, bone, and lard meat, place it in basin with wine, lemon juice, chopped onion, cloves, salt, pepper parsley, thyme, bay leaf, and let it stand 2 hours, basting frequently. Melt Crisco in stewpan, drain beef, and fry it brown, and at same time lightly fry b.u.t.ton onions.

Remove both from stewpan, put in flour, and fry until it acquires a nut-brown color; add stock and wine marinade in which meat was soaked, and stir until boiling. Replace meat and onions, season to taste, add carrots thinly sliced, cook gently for 3 hours, stirring and skimming occasionally. When done place on hot dish, strain sauce over, and garnish with groups of onions and carrots.

June 22

_*Tournedos of Beef with Olives Braised Lettuce Baked Potatoes Alligator Pear Salad Strawberry Ice Cream Coffee_

_*Tournedos of Beef with Olives_--2 pounds fillet beef, 8 croutons fried bread, 2 tomatoes, white sauce, olives, straw potatoes, 4 tablespoons Crisco, and seasoning.

Cut fillet in slices 1 inch thick, trim into small rounds with cutter.

Melt Crisco in saute pan, fry tournedos quickly and brown nicely, season with pepper and salt, and dress each on round crouton of bread, cut same size as fillet, and fried. On this place thin slice tomato that has been slightly cooked in Crisco; in center of tomato place a teaspoon white sauce; on that, again, arrange olives. Cut potatoes in strips, and fry them golden brown in hot Crisco; arrange these round tournedos, and serve hot.

June 23

_Soup with Marrow b.a.l.l.s Sweetbread Patties Green Peas Saratoga Chips Beet Salad *Raspberry Batter Pudding Coffee_

_*Raspberry Batter Pudding_--1 pint milk, 2 eggs, 4 tablespoons flour, salt, and melted Crisco. Put flour and good pinch of salt into a basin, make a well in center, break in eggs, stir, gradually mixing in flour from sides, and add milk by degrees until a thick, smooth batter is formed. Now beat well 10 minutes, add remainder of milk; cover, and let stand for at least 1 hour. When ready to use, put 1 tablespoon melted Crisco into pudding dish, and while it is heating give batter another good beating. Pour into dish, and bake in quick oven for 35 minutes. Serve with raspberries and sugar.

June 24

_Puree of Peas Baked Red Snapper, Tomato Sauce Riced Potatoes b.u.t.tered Beets Cabbage Salad *Cup Puddings Coffee_

_*Cup Puddings_--These should be baked in little cups or molds. For 1 pudding, take 1 tablespoon of following ingredients: flour, Crisco, milk, currants, sugar.

For 3 puddings use treble quant.i.ties. Put flour into a basin with a pinch of salt, together with currants and sugar; melt Crisco to pour in, add milk, and mix well together. Put into Criscoed cups and bake in a moderate oven for a 1/4 of an hour. Tops should be nicely browned when done. These puddings are nice either hot or cold.

June 25

_Soup with Bread b.a.l.l.s Fried Spring Chicken, Milk Gravy New Potatoes Asparagus Tomato Mayonnaise *Rhubarb Fanchonettes Coffee_

_*Rhubarb Fanchonettes_--2 pounds rhubarb, 1 cup sugar, 1/2 cup strained orange juice, 1 tablespoon powdered gelatine, 1 piece orange peel, 1 cup cream, whipped, flavored and sweetened, number of individual pastry sh.e.l.ls.

Cut rhubarb into inch pieces. Hot house variety needs no peeling.

Place in baking dish in layers, sprinkling sugar between layers. Add 2 tablespoons water, 1 tablespoon Crisco, and a few thin strips orange peel, place in moderate oven, cover and bake 1 hour. Dissolve gelatine in orange juice and when rhubarb is cooked remove it from oven and add this mixture to it. Let it get cold. When ready to serve fill sh.e.l.ls with rhubarb mixture, heap with whipped cream and decorate with crystallized orange peel.

June 26

_*Curried Chicken New Green Peas Young Carrots Macedoine Salad Boiled Custard with Snow Eggs Coffee_

_*Curried Chicken_--Clean and dress a 3-pound chicken and cut in pieces for serving. Put 1/3 cup Crisco in a hot frying pan, add chicken, and cook 10 minutes, tightly covered. Then add liver and gizzard, and continue cooking for 10 minutes longer.

Cut 2 medium-sized onions in thin slices, and add to chicken with 2 teaspoons salt and 1 tablespoon curry powder. Add sufficient boiling water to cover, and simmer until chicken is tender. Remove chicken, strain liquor, and thicken it with a roux of flour and water. Make border of boiled rice around platter or serving dish, arrange chicken in center, and pour curry sauce over it.