The Story of Crisco Part 65

Hallowe'en

October 31

_Clear Soup *Braised Duck with Turnips Riced Potatoes Spinach Orange Salad Goblin Cakes Nuts Candies Custard Souffle, Vanilla Sauce Coffee_

_*Braised Duck with Turnips_--Wash and cut 2 carrots, 2 stalks celery, 2 turnips, 1 onion in large pieces, put them in pan on these place 4 slices ham, then 1 duck trussed for roasting, 1 bunch parsley, 2 cups water, dust nutmeg, pepper, and salt. Lay Criscoed paper over top, then lid, and simmer 1 hour or till duck is tender.

Melt 3 tablespoons Crisco in a pan, add 1 dozen small peeled turnips and toss till they are golden color. When duck is cooked, remove strings and skewers. Put on hot dish, and arrange turnips round.

Season gravy and strain over duck.

November 1

_Irish Stew Baked Rice Lima Beans Macedoine Salad *Chocolate Cream Pie Coffee_

_*Chocolate Cream Pie_--2 squares chocolate, 1/4 cup cornstarch, 1 teaspoon Crisco, 1 pint milk, 2 egg whites, 1/2 cup sugar, 3 egg yolks, 1/4 teaspoon salt, and 1 tablespoon vanilla. Melt chocolate, add sugar, cornstarch, egg yolks, salt, Crisco and milk. Cook in double boiler till thick, stirring constantly; flavor with vanilla.

Pour into a baked pie crust sh.e.l.l, cover with meringue made by beating egg whites till stiff and adding 2 tablespoons sugar; brown in oven and serve cold.

November 2

_Baked Rolled Fillets of Fish, Bechamel Sauce Cuc.u.mber Salad Yeast Rolls *Roast Guinea Chickens, Guava Jelly Rice Croquettes Scalloped Egg Plant Pear and Celery Salad Lemon Sherbet Sponge Cake Coffee_

_*Roast Guinea Chickens_--Put 2 tablespoons Crisco in each of the birds, this prevents them getting dry. Slit 2 slices bacon once or twice then tie over b.r.e.a.s.t.s of birds, which should be trussed for roasting. Wrap them in Criscoed paper and bake in a quick oven for 30 minutes, baste well and frequently; for the last 8 minutes remove paper and bacon; sprinkle with a little flour, salt and pepper, baste well, and let brown. Serve on hot dish, garnished with rolls of bacon.

Hand with it gravy, bread sauce, and guava jelly.

November 3

_Celery Soup *Ca.s.serole of Lamb Sweet Pickle Creamed Onions Mashed Potatoes Cabbage Salad Caramel Ice Cream Coffee_

_*Ca.s.serole of Lamb_--2-1/2 pounds loin of lamb, 1/2 cup rice, 2 cups good gravy, 1 blade mace, 1/2 cup Crisco, 2 egg yolks, salt and pepper, and a little grated nutmeg. Half roast loin of lamb, and cut it into steaks. Boil rice in boiling salted water for 10 minutes, drain it, and add to it gravy with nutmeg and mace; cook slowly until rice begins to thicken, remove it from fire, stir in Crisco, and when melted add yolks of eggs well beaten; Crisco a ca.s.serole well, sprinkle steaks with salt and pepper, dip them in melted Crisco, and lay them in Criscoed dish; pour over gravy that comes from them, add rice and simmer for 1/2 an hour.

November 4

_Tomato Soup *Steamed Cod, Parsley Sauce Roast Ribs of Beef, Horseradish Sauce Colcannon Potatoes Charlotte Russe Coffee_

_*Steamed Cod_--Wipe 4 cod steaks dry, and sprinkle with salt, pepper, lemon juice, and melted Crisco on under side; lay on Criscoed platter, put another Criscoed platter over; set on top of saucepan of boiling water, and steam 3/4 of an hour, or until fish begins to leave bones.

Serve with parsley sauce.

For parsley sauce. Blend 2 tablespoons Crisco with 2 tablespoons flour in a pan over the fire, add 1 cup milk and stir till boiling, season with salt, pepper and red pepper, and stir and cook for 10 minutes, then add 1 tablespoon chopped parsley, and serve.

November 5

_Ham Timbales, Cheese Sauce Paprika Potatoes Spinach Apple and Celery Salad *Cocoanut Pudding Coffee_

_*Cocoanut Pudding_--1 cup scalded milk, 3/4 cup soft breadcrumbs, 1/2 cup grated cocoanut, 2 egg yolks, 1 tablespoon Crisco, 1/2 cup cocoa, 1/2 cup sugar, 1 teaspoon lemon juice, 2 egg whites, and 1/4 teaspoon salt.

Soak bread in scalded milk until soft. Add cocoanut, sugar, cocoa, Crisco, lemon juice and salt; beat well; add yolks eggs beaten, cut and fold in stiffly-beaten whites. Turn into Criscoed pudding dish and bake in moderate oven 30 minutes. Serve hot or cold.

November 6

_Roast Duck Egg Plant Croquettes Peppers Stuffed with Rice Canned Pears on Lettuce, with Mayonnaise *Brown Bread Souffle Coffee_

_*Brown Bread Souffle_--Melt 2-1/2 tablespoons Crisco, add 1/2 cup milk, 1/2 cup cream, 2 cups brown breadcrumbs, 1/4 teaspoon salt, and grated rind 1 lemon; let boil 2 minutes, stirring well, remove pan from fire, add 4 tablespoons sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and when cool, beaten yolks 4 eggs. Beat egg whites stiffly and add them lightly. Pour mixture into Criscoed tin, cover with Criscoed paper and steam gently 1 hour. Serve hot with sweet sauce.

November 7

_Corned Beef *Cabbage, a la Creme Potatoes Olive Salad Hasty Pudding Cocoanut Cakes Coffee_

_*Cabbage, a la Creme_--Trim and wash 1 cabbage, then boil in boiling salted water, adding 1 peeled onion stuck with 2 cloves. When tender take out onion and drain cabbage. Either chop finely or rub through a sieve. Melt 1 tablespoon Crisco in pan, put in cabbage, stir it well, add 3 tablespoons cream gradually, salt and pepper to taste.

When thoroughly hot, pile in hot dish, and garnish with sippets fried bread or toast.

November 8

_Cold Corned Beef Baked Potatoes Pickled Beets Cauliflower Salad Cheese Wafers *Golden Pudding Coffee_

_*Golden Pudding_--Line and ornament small pudding dish with puff pastry. Beat 2 tablespoons Crisco with 4 tablespoons sugar till creamy, add 4 tablespoons cakecrumbs, yolks 3 eggs beaten with 1/2 cup milk, 1/2 teaspoon salt, grated rind and strained juice 2 oranges.

Pour into pudding dish, and bake 40 minutes. Whip up egg whites to stiff froth, stir in 3 tablespoons sugar, few drops yellow color, 1 teaspoon orange extract, and pile on top of pudding. Put back in oven to brown.

November 9

_Broiled Steak Mashed Potatoes Spinach with b.u.t.ter Sauce Escarole Salad *Cheese Fondue Coffee_

_*Cheese Fondue_--2 tablespoons flour, 1/2 cup grated cheese, 1 tablespoon Crisco, 2 eggs, salt, pepper and red pepper, and 1/2 cup milk. Melt Crisco, add flour, then milk gradually. Stir till they boil, cool a little, add cheese and yolks and seasonings. Fold in whites stiffly beaten. Pour into a Criscoed souffle tin. Bake 20 minutes in hot oven. Fold a napkin round and serve hot.

November 10

_Haddock au Gratin *Venison Cutlets Hashed Browned Potatoes Oyster and Celery Salad Marrons, a la Creme Coffee_