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A Calendar of Dinners, with 615 Recipes

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A Calendar of Dinners, with 615 Recipes ALBERT R. MANN LIBRARY AT CORNELL UNIVERSITY THE GIFT OF Mr. & Mrs. Jghn J. Gilbert Or. CORNELL UNIVERSITY LIBRARY 924 085 641 656 Copyright 1913 Copyright 1914 Copyright 191fi Copyright 1916 Copyright 1917 Copyright 1919 Copyright 1920 Copyright 1981 The Procter & Gamble Co. Cincinnati TWENTIETH EDITION Price Fifty Cents See Page 233 TABLE OF CONTENTS • PAGE Introduction 8 The Story of Crisco 9-21 Things To Remember 22 Hints To Young Cooks 24 How To Choose Foods 25- 30 Methods of Cooking 31- 38 Time Table for Cooking 39-41 The Art of Carving 42-44 Soups 46-50 Fish 51-57 Meats 58-65 Vegetables 66- 72 Salads 73-76 Puddings 77-84 Sandwiches 85- 87 Pastries ^ . 88-95 Breads ^ . 96-114 Cakes 115-132 Vegetarian Dishes 133-138 Eggs 139-142 Candies 143-147 Calendar of Dinners 149-231 RECIPE INDEX APPETIZERS Page Lettuce Cocktail 153 Onion Cocktail 161 B BREADS Apple Strudel . 221 Boston Brown ... 98 Brown Nut .... 98 Coffee 99 Coffee, Swedish . 113 Corn 100 Crisco Milk .... 101 Fruit, Yorkshire . 114 Gluten 104 Graham . ... 102 Health . lOS Hominy 105 Nut, Steamed . 112 Raisin and Buttermilk 109 Raisin and Nut . 221 Rolled Oats .... 109 Rye, Swedish . 113 Savarin 110 Southern Spoon . 112 Water 114 Wheat, Entire . 102 BREADS Biscuits, Rolls, Etc. Baking Powder Biscuit 97 Buttermilk Biscuit . 98 Citron Buiis . 99 Cornmeal Rolls . 100 Crisco Batter Cakes . 101 Dessert Biscuit . 101 Fruit Rolls .... 104 Hot Cross Buns 106 Lunch Rolls . 107 Maryland Beaten Biscuits .... 107 Scones, Cream . 100 Scones, Oven . ._ . 108 Soda Beaten Biscuit . Ill Sour Milk Biscuit. Ill Twin Biscuit . 113 BREADS . Recipe Index—Continued EGGS FRITTERS, GRIDDLE Page Page CAKES, Etc. Lamb, Tournedos . 198 Cutlets - , 165 Page Liver, Croquettes . Ul Baked and Bacon . 201 Apple Fritters . 78 Eggs with Cucumbers 141 Apricot Fritters 172 Liver, Stewed with Eggs with Tomatoes . 141 Mushrooms . 206 Anchovy Fritters . 157 Egg Sandwiches, Carrot Fritters 175 Mutton, Braised Loin 60 Fried . 85 Mutton, Braised with Corn Fritters . 68 Savory 142 Crisco Battercakes 101 Mushrooms . 157 Mutton, Boiled . 204 EGGS French Pancake . 199 Mutton Omelets Fried Cornmeal Nut Cutlets 152 Cakes Mutton, a la Soubise 168 Apricot 200 .... 102 Fried Cakes with Meat Cakes . 63 Baked 140 Ox Tongue, Braised . 176 Apple Sauce . 103 Friar's . , , . 159 Ox Tongue, Curried . 61 Fruit Pancake . 195 Kidney 63 Italian Fritters 222 Roast, with Spaghetti 64 Spanish 183 Salsify Fritters 160 Roast, Pot, with Tomato 181 F FISH, Etc. Sour Milk Griddle Shepherd's Pie . 210 Cakes . .... 111 Bine, Baked . 194 Strawberry Fritters 187 Steak, Beef, Baked . 224 Cassolettes of Fish Steak, Flank, Stuffed 200 53 Waffles . 113 Clams, Scalloped . 183 Steak, Porterhouse 208 Clams, Steamed 225 FRUITS Steak, Round with Codfish Balls . Macaroni . 152 Apples with Red 63 Cod, Boiled . 169 Steak, Swiss 199 Currant Jelly 224 Cod, Curried Steak, Sirloin with 54 Apple Sauce 225 Cod, Steamed 218 Fried Apples 65 Baked Apples . 229 Crabs, Dressed Stew, Irish . 53 Baked Bananas 181 156 . Sweet Breads . Fish, Fried 56 Devilled Bananas 134 183 Fish, Fried . 198 Sweet Breads, Fried . 62 Fish Sweet Pudding , 55 M MEATS Breads with Flounder, a la Creme 54 Mushroom Puree 173 Flounder, a la-Turque 55 Beef^ a la Mode 191 Tripe, Baked 229 Gateau of Fish 56 Beef, Braised Fillet 158 Tripe, Fricasseed . J 97 Halibut, Baked . : 52 Beef Croquettes 193 Toad in the Hole . 163 Halibut. Grilled with Beef Collope . 59 Veal, Blanquette . 197 Parmesan 214 Beef, Veal, Braised Fillet 169 Halibut, a la Poulefte 166 Chipped in Cream 183 Veal Chops . 196 Halibut Ramekins 192 Beef, Fillet . 205 Veal Cutlets, Breaded 193 Halibut Turbans . 154 Beef Loaf . 151 Veal Goulash 159 Lobster, Broiled . 171 Beef Loaf . 186 Veal Haricot 216 Lobster, Fried with Beef Olives . 200 Veal and Ham Pie 165 Horseradish Sauce . 56 Beef Steak Pudding 205 Veal Loaf . 180 Lobster Newburg . 175 Beefsteak and Kid- Veal Pot Pie . 172 Mackerel, ney Pie 151 Venison, Cutlets 220 Broiled Spanish 167 Beef Tournedos with Venison, Spiced 224 Mackerel, a la Olives . 191 Bobotee MEATS Claudine .... 175 .... 182 Chicken Mackerel, Brains, Baked . 189 Cold Vinaigrette . 184 Cairs Head Casserole .... 60 Oysters, Fried . 171 Vinaigrette . 161 Country Club . 201 Oyster Shortcake . 57 Chops, Breaded 166 Croquettes . 195 Salmon, Baked with Ham, Baked 209 Curried .... 192 Colbert Sauce . 52 Hearts, Baked Stuffed 164 Fried 61 Salmon, Boiled 167 Indian Dry Curry 213 Fried, Mexican Style 62 Salmon Croquettes 155 Kidneys, Broiled with Fried, Swiss Style 213 Salmon Mold . 57 Green Peppers . 162 Fricassee, Brown 153 Salmon, Planked 189 Kidney Omelet . 63 Grilled 178 Sardine Canapes 167 Lamb, Casserole . 218 Hot Pot 226 Shad, Baked . S3 Lamb Chops, Broiled 168 Impanada . 208 Shad, Planked . 170 Lamb Chops, Stuffed 221 A la King . 178 Scallops . 228 Lamb, Crown, with Pie 171 Scallops, Peas 180 Planked . 158 Baked in Shells 220 Lamb, Fricassee with Planked 199 Smelts, Broiled 214 Dumplings . 197 Roast Stuffed, . 150 Smelts, Fried 222 Lamb, Leg, Boiled Stewed 175 Smelts, Planked 207 Stuffed . 186 Stewed with Olives . 168 Terrapin, Lamb, Salm.i . 189 Souffle 163 a la Maryland 230 Lamb, Spring, Steak, Supreme 160 Trout, Baked . 190 a la Minute . , . 173 A la Tartare . 60 Recipe Index—Continued MEATS Other Fowls Page Duck, Braised with Turnips .... 217 Duckling, Roast . 187 Fowl, Roast with Chestnuts and Mushrooms . 202 Fowl, Pilau .... 211 Guinea Hen, Roasted 168 Guinea, Roast Chicken . 218 Pigeons, Fried . 169 Squab, Stewed . 208 Turkey, Roast . 64 MEATS Hare and Rabbit Belgian en Casserole . 230 Jugged 149 A la Marengo 217 Roast . 152 Stewed 221 P PASTRIES Cornstarch Pastry 90 Crisco, Plain 90 Crisco, New 90 Flake No. 1 91 Flake No. 2 92 Paste . 93 Hot Water 93 Puff . 92 Puff, Rough 93 Sugar for Tartlets 94 Tip Top . 90 PASTRIES Cobblers and Dumplings Apple Dumplings . 78 Fig and Apple Cobbler . 226 Peach Cobbler ... 204 PASTRIES Recipe Index—Continued SANDWICHES "Man's most important food, fat." "Those who say—'The old fashioned things are good " enough for us.' "The difference between substitute and primary." "That 'Lardy' taste." "Fry fish, then onions, then potatoes in the sameCrisco." "We all eat raw fats." "A woman can throw out more with a teaspoon than a man can bring home in a wagon." "Hidden flavors." "Keeping parlor and kitchen strarigers." "Kosher." "Recipes tested by Domestic Scientists." INTRODUCTION The word "fat" is one of the most interesting in food chemistry. It is the great energy producer. John C. Olsen, A. M., Ph. D., in his book, "Pure Food," states that fats furnish half the total energy obtained by human beings from their food. The three primary, solid cooking fats today are: '^^--^ Butter There are numbers of substitutes for these, such as butterine, oleomargarine and "lard compounds." The following pages contain a story of unusual interest to you. For you eat. See Page 233 — The Story of Crisco HE culinary world is revising its entire cook book on account of the advent of Crisco, a new ,, and altogether different cooking fat. Many wonder that any product could gain . the favor of cooking experts so quickly. A few months after the first package was marketed, practically every grocer of the better class in the United States was supplying women with the new product. This was largely because four classes of people housewives — chefs — doctors — dietitians — were glad to be shown a product which at once would make for more digestible foods, more economical foods, and better tasting foods. Cooking and History Cooking methods have undergone a marked change during the past few years. The nation's food is becoming more and more wholesome as a result of different discoveries, new sources of supply, and the intelligent weighing of values. Domestic Science is better under- stood and more appreciated. People of the present century are fairer to their stomachs, realizing that their health largely depends upon this faithful and long-sufFering servant. Digestion and disposition sound much the same, but a good disposition often is wrecked by a poor digestion. America has been termed a country of dyspeptics. It is being changed to a land of healthy eaters, consequently happier individuals. Every agent responsible for this national digestive improvement must be gratefully recognized. 9 The Story of Crisco ^.-"-jp^. strange to many that there "^ It seems ' can be anything better than butter for "^•^^ cooking, or of greater utiHty than lard, Yr^^, 2nd the advent of Crisco has been a older generation, born in an 1 r'Lu 'A shock to the ^ age less progressive than our own, and prone to contend that the old fash- ioned things are good isT "">"' enough. But these good folk, when convinced, are the greatest enthu- •^^y M'^Si siasts. Grandmother was glad to give up the fatiguing spinning wheel. So the modern woman is glad to stop cooking with expensive butter, animal lard and their inadequate substitutes. And so, the nation's cook book has been hauled out and is being revised. Upon thousands of pages, the words "lard" and "butter" have been crossed out and the word "Crisco" written in their place. A Need Anticipated Great foresight was shown in the making of Crisco. The quality, as well as the quantity, of lard was diminishing steadily in the face of a growmg population. Prices were rising. "The high-cost-of-living" was an oft- repeated phrase. Also, our country was outgrowing its supply of butter. What was needed, therefore, was not a substitute, but something better than these fats, some product which not only would accomplish as much in cookery, but a great deal more. When, therefore, Crisco was perfected, and it was shown that here finally was an altogether new and better fat, cook- ery experts were quick to show their appreciation.
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