I N T RO D U C T I O N

’ AT is life s fuel— the grea test producer of human at t be w he and human energy . N o die can ell bal anced which does no t give fats their proper place f A f in daily ood . gram of a t produces 234 times as “ t F F muc”h hea as a gram of starch . In oods and eed Sir H the E t t : ing, enry Thompson , nglish au hori y , says “ Wt t o ta t of fa t the w ul i hou a c”ns n supply body o d cease to exist . In the past compa ratively few people paid any a t tention to th e scient ific relationship which food bears N t to the human body . ow his study in health is of in tense interest to many thousands who have learned that the choice of the best fa t for cooking is just as im th e t of f w f porta nt as selec ion oods hich contain a t . Since fa t plays so importa nt a part in balanced daily t it t t t it of the t die , is eviden ha should be highes purity and quality so that it will be thoroughly assimilated and f H the t . P . S of give proper nourishmen ro arry nyder , “ the t of M t w H U”niversi y inneso a, in his ork, uman F : V t f t for f ose ood , says ege able ”a s used ood purp s

t t . have a high nu ri ive value In cooking, one now can be sure that when Crisco is used all foods will be pre d w t a t t s w pare i h s ric ly pure , crupulously clean , holly a C to h vegetable f t . risco is recommended t e readers of this book as the cooking fa t best able to produce in f t th rying, pas ry making and cake making, e whole t f to e t some , appe izing oods necessary balanc d die .

Re gul a r P ri ce o f t h is B oo k SOc .

’ Co ri ht 1920 b The P rocter dc Ga mble Co . Ci nci py g , , y , nnati , 0 .

” l u l p d LAN C E D A I L Y E T

O O D selection and co m bination are no longer considered matters for for t t fa ddists , oday here is a widespread appreciation of the truth that health is the result t of a balanced die . ’ Throughout the animal kingdom the mother s milk is in each rf t f for the of i F r insta nce a pe ec ly balanced ood baby ts kind . o ’ f th e w f t f the th e cal , co s milk is a per ec ly balanced ood , just as ’ f t for the f mother s milk is without a aul in ant . Note how the ca lf builds in a few short months a large and heavy framework of bone covered with tissues that protect internal organs almost the size of wt how the f t t i s complete gro h , and human in an hrives on t single , simple food .

w t o et t of f o t f N o , g his balance o d elemen s in a variety of ood stuffs is the purpose of every seeker after perfect growth and A t t d it o o health . ruly celebra e physician says is possible t form late a dietary as accurate as to its substances and combinat ions as f ut t a medical ormula , b his means daily study on the part of the w f t house i e or cook, and canno be considered practical for the is . t t Fo r average individual Nor his absolu e accuracy essential . all general purposes one who eats reasonably may follow his own t t t w l f w - B ut na ural inclina ions and his die i l be airly ell balanced . if one ha s a general knowledge of foodstuffs and their use in the s if body , he may ea ily discover his inclinations are leading him to t - t if w selec a one sided die , and , so , he ill know h ow to change it . In the following pages meal combinations for a day are given f t ff r in which oods u s a e grouped to secure a balanced diet . In 3 I N T RO D U C T I O N

’ AT is life s fuel— the greatest producer of human a t t n w he and human energy . No die ca be ell bal a nced which does not give fats their proper place f A f fa in daily ood . gram o t produces 234 times as “ muc”h heat as a gram of starch . In Foods and Feed Sir H em' the E : ing, y Thompson , nglish authority , says “ Without a c”o nstant supply of fa t the body would cease to exist . I n the past co mparat ively few people paid any a t tent ion t o the scient ific relationship which food be N ow t t to the human body . his s udy in health is of in tense interest to many thousands who have learned that th e choice of the best fa t for cooking is just as im ta t th e t of f w f por n as selec ion oods hich contain a t . Since fa t plays so important a part in balanced daily t it t t t it of h die , is eviden ha should be t e highest purity and quality so that it will be thoroughly assimilated a nd

h t . t e P f . H S f give proper nourishmen ro arry nyder, o “ the t of M t w H n U”niversi y inneso a, in his ork, uma F : V t f ts for f oses ood , says ege able ”a , used ood purp

t t . have a high nu ri ive value In cooking, one now ca n be sure that when Crisco is used all foods will be pre w t a t t ul pared i h s ric ly pure , scrup ously clean , wholly ta vege ble fat . Crisco is recommended to the readers of this book as the cooking fa t best able to produce in f t rying, pas ry making and cake making, the whole t f to a some , appe izing oods necessary bal nced diet .

Re gular P rice o f th is B o o k SOC .

Co ri ht 1920 b The P rocter dc Ga mble Co . i n py g , , y , C ci nna ti , 0 .

' K s. LAN C E D A I L Y E T

DOD selection and com bination are no longer considered matters for for t t faddist s , oday here is a widespread appreciation of the truth that health is the result of a balanced diet . ’ Throughout the animal kingdom the mother s milk is in each f t f for the of i s F r insta nce a per ec ly balanced ood baby t kind . o ’ f th e w f t f t the the cal , co s milk is a per ec ly balanced ood , jus as ’ f t for the f mother s milk is without a aul in ant . Note h o w the ca lf builds in a few short months a large and heavy framework of bone covered with tissues that protect internal organs almost the size of wt h ow the nf t t it s complete gro h , and human i an hrives on single ,

simple food .

N ow t o et t of f t f , g his balance ood elemen s in a variety of ood stuffs is the purpo se of every seeker after perfect growth and A t t d it rm health . ruly celebra e physician says is possible to fo u late a dieta ry as accurate as t o its substances and combinations as f but t t a medical ormula , his means daily s udy on the part of the w f t h house i e or cook, and canno be considered practical for t e

. t t Fo r average individual Nor is his absolu e accurac y essential . a ll general purposes one who eats reasonably may follow his own t t t w f w - ut na ural inclina ions and his die ill be airly ell balanced . B if one has a general knowledge of foodstuffs and their use in the if o body , he may easily discover his inclinations are leading him t t - d t if w w ow o selec a one side die , and , so , he ill kno h t change it . In the following pages meal combinations for a day are given f t ff to u in which oods u s are grouped sec re a balanced diet . In 3 w o ut t th e f s for the w orking hese menus, ood hole day , rather than for w t t f a single meal ere considered ; ha is , oods containing the five f t ff t t t t the of th oods u s are dis ribu ed hroughou meals e day. Each meal in itself may contain a predominance of cert ain food t ff but the t t f w - w s u s , hree meals in aggrega e orm a ell balanced hole . About one dozen different chemical elements make up the to it t body and must be supplied cons antly in the food . Some of these elements are present in one article of food and absent in f al T t w t e t . o f o hers , hile some oods con ain s ver elemen s be sure o of the t the f a supply all elemen s needed , ood should be varied from V to a t t f w to w . day day , or leas , rom eek eek ariety in food is a prime necessity which nat ure helps us meet by means of our f C of o t . appetite . hange ood is a great incentive t ea ing To simplify th e understanding of th e subject we will make no ’ f t t of the t t t t t f ur her men ion various elemen s ha en er in o man s ood , but th e tt t o it s w t t th , reducing ma er lo es erms , consider simply e fiv w t t f e compounds in hich hese elemen s are grouped in oods . ( T t t f t hese compounds are pro eins , carbohydra es , a s , mineral

t w t . T h f ff mat ers and a er hese are known as t e five oodstu s . Some m t th e f t ff t foods , as ilk and grains , con ain all oods u s , sugar con ains

bu f t ff for it r t . t one oods u , is a pure carbohyd a e The general funct ions of the foodstuffs are t o supply energy

and building mat erial and t o regulate body processes . The fat s f th e t t t f w th e a rboh urnish energy in mos concen ra ed orm , hile c y

dra tes supply energy in th e most economical form . Protein and tt the f of t w mineral ma ers are chie source building ma erial , hile the t t t w t t c mineral cons i uen s and a er regula e body pro esses , and to w t the lt f t of the th e t have do i h hea h ul condi ion blood , diges ive juices and all body fluids as well as th e healthful condition of nerve

and muscle . The vigor and the normal growth of an individual demand f P t t of t . an adequate supply pro ein ood ro ein con ains an element , t f t ff w t to found in no o her oods u , hich is absolu ely necessary body f t of th e fi t t . t the building, thus pro ein is rs impor ance In ac , name

is from a Greek word meaning first . Protein is found most abundantly in th e more expensive foods ; f of t w all oods animal origin are rich in pro ein , hile cereals, dried peas and beans and many vegetables cont ain protein in smaller 4 t A t t t ffi for quan ity . nimal pro eins are hough more e cient body t t t but t the w building han vege able pro eins , bo h are needed in ell E t balanced dieta ry . ven animal pro eins may be supplied in a f I t t t f t t cheap orm . is flavor ha makes ood appe izing and diges ible and it is no t a diflicult problem t o add flavor t o the cheaper foods and so make them acceptable . The carbohydrates are be st known to us in th e form of st arch th e t the of t f and sugar . In ki chen presence s arch in a ood is w its t w : t kno n by hickening hen cooked , in liquid rice , apioca , cereals and flour all thicken the boiling liquid in which they are cooked and lead us to suspect that no matter what other foodstuffs f are present the principal oodstuff is carbohydrate . Sugar is f t t t th e ound in many vege ables as parsnips, carro s and bee s, in of the w t f t fi s t sap sugar maple, in s ee rui s as bananas, g and da es , ’ f in bee s honey and as a ood product from beets and sugar cane . S t k t th t f t a ugar en ers quic ly in o e blood , sa is ying hunger almos t bu t t t . I t to t t once , sugar has no s aying quali ies is be ea en in grea

t ft not f t t f . modera ion and a er, be ore , subs an ial ood

F t f t the t a s are ound bo h in animal and vege able kingdoms . t t the t t of They are very impor an in nu ri ion man , and are more val l t f t ff of Th ua h e than any o her oods u as a source heat and energy . e power to assimilate fats varies with th e individual and with th e of fa t but f t f t to f t kind , a s in some orm are essen ial per ec nu f f f t ff ritio n . t o t t The mos common orms his oods u are cream , r F fa t of t t f t fo t . butter , mea , vege able oils and a s shor ening ats are insoluble in water ; a t th e ordinary temperature of the room

w t . some are solid , hile o hers are liquid

Of t th e t t of f th la e , grea impor ance having compounds rom e mineral world in a well- balanced diet has been given well -deserved Th e t t t th e of the attent ion . opinion is qui e general ha needs for tt for individual mineral ma ers , necessary body building and t w met t f t if body regula ing processes , ill be sa is ac orily some kind of fruit and a green vegetable be eaten daily ; this is especially true ff th f h if milk (rich in this foodstu ) be included in e ood for t e day . not t but The milk need necessarily be aken as a beverage , as a com n f ponent part of some dish . In plan ing a meal we recognize ood of bu t we t value in a poached egg or a glass milk , mus remember that th e egg or glass of milk represents th e same food-value when 5 “ it is o ut o f sight in a soup or ' pu dding as when it is presented in the to w t t more tangible form . The body has deal i h each minu e par

' ticle of foodstuff that is eate n and account fo r it must be rendered . Water fills a very important place in nutrition ; it must be pro i it t w f st ff f an v ded both as occurs in combina ion ith ood u s , in ood d t of w t also in a pure form as drinking wa er . The presence a er in the t issues gives them firmness and elasticity ; water also act s as a solvent of food (building materials) and a carrier of both nutri t f t to of h tive and waste produc s rom one par another t e organism . Wt f t the t t a er is present in nearly all ood subs ances , quan i y varies from two t o ninety-five per cent ; in considering th e daily food sup ply the quantity of water in composit ion must be taken into t for if f t -five t w t th e t t accoun , a ood is nine y per cen a er, nu ri ive Th e t t of t value must be slight . quan i y wa er drunk a t meals not but it of the t t t t should be large , is u mos impor ance hat water should be taken freely between meals .

t w t for c t th In his book , as a simple orking me hod sele ion , e f t ff t t t for t oods u s are designa ed by cer ain symbols, as a s ar pro ein , for f t for t for t a plus sign a s , a diamond carbohydra es, a circle wa er , for tt and a square mineral ma er . O n another page dishes rich in each foodstuff are grouped t o B t t t t of gether . y consul ing hese lis s, any ar icle a group may be t t t for the t o t t the subs i u ed one belonging ha group given in menus , without detracting from th e balanced ration which has been B t of planned . y his means, an almost endless number menus may w t th e of th be arranged in accordance i h exigencies e market , and f to suit the special taste of any amily .

t t t for t t f t it In subs i u ing one dish ano her , here are a ew poin s is well to keep in mind ; avoid serving any article of food other than bread and butter and possibly milk more than once a day ; also f two m if f avoid serving a bland ood in successive eals , as, a bee t w wa s a t f fish a t the s e served dinner, have a broiled or ried next meal .

O n 15 t t of Ke to of D M pa”ge , under i le y Use aily eal Com t the w t h of t bina ions, reader ill no e t e method selec ion . S C O

H EN Crisco first began to figure in th e household eco Vvno mics of everyday life a new chapter wa s added to the f f wa s w o t . t ne bibliography a s Crisco absolu ely , a primary a of t fa t , the rich cre m vege able oil , so delicate , pure , odorless and ta t t it w it s t t o tt steless , ha quickly sho ed superiori y lard , bu er ,

t . margarines, bu terines and compounds For fou r years before being placed upon th e market Crisco wa s ut to th e t t t of w it met a b p severes possible es s , each one hich ’ sol l t it i t ute y . Crisco s unsurpassed puri y commended mmedia ely to discrimin at ing housewives wh o found it the perfect fa t for cook mg . THE RECORD OF EIGHT YEARS w Within eight years Crisco has come to be a household ord . I t now is so ld by representative grocers all over th e United States C ’ t a nd Canada . risco s remarkable dis ribution over such a large area in so short a time has been one of the most noteworthy achievements in modern merchandising . of — th e t Today , Crisco is used in millions homes bes pos sible evidence that it is the cooking fa t which fully measures up t o for i every claim made t . won H S C e Crisco quickly recognition in igh chools , oll ges, M t t it t and Schools of D omestic Science . any die i ians give heir fi f its t unquali ed pre erence . They recognize meri s as an easily t t t its diges ed , purely vegetable fa t . They have demons ra ed value in securing better results in all cooking wherein a fa t is required . C f t of t t t he s , and ca erers proud heir repu a ions as good cooks , use t t C Crisco . In ho els , railroad dining cars and on s eamships risco f is established in avor . I t amounts to this z— Crisco meets the demands of those qual ifi o ed t recognize a better product .

HOW CRISCO IS MADE

C o fin d t t t i t . risc is de e in chemis ry as a syn he ic produc , i c . t “ ”

fa t to . f is a made order Crisco is really a primary a t , made by the hydrogenizing process which alone can convert vegetable oil to a rich cream such as Crisco . ’ In Crisco s manuf acture th e oil is filtered and given its proper th of i consistency by e addition pure hydrogen . Then t is sterilized t but to th o by high heat . No hing hydrogen is added e oil t obtain the consistency essential t o an easy mixing of Crisco with flour and sugar . A cooking fat made by this process has less tendency to be t to w come rancid , less endency smoke hen heated or to give o ff An h strong odor . d t e true shortening components are present in of greater percenta ge . The details this hydroge nizing process are P t G controlled exclusively by The roc er amble Company . Crisco is Crisco and can be made by no one else . WHERE C RISCO IS MADE

Crisco is made in a modern , handsome stone and brick build t o it s uf I ing devoted exclusively man acture . t sta nds apart in w - t w se for spacious , ell kep grounds hich are u d play during th e E t th hours of rest and recreation . very hing about e building re of flects th e absolute purity and cleanliness Crisco . The rooms are F of t t walled with glass . loods sunligh s ream through windows for the a i r t t th that need never be opened , hroughou e factory 13 water washed ; being driven into th e rooms entirely free of dust and E i n w t t t a germs . mployes are dressed hi e and heir clo hes re changed daily . w t f Terrazzo floors i h pillars , ceiling and re rigerating boxes of t th e of t white tile con inue harmony brigh ness and cleanliness . I t f w t to n t the l r is a . cheer ul and holesome sigh o ice scrupu ous ca e of N o which insures the cleanliness Crisco . t a human hand touches f f t o t . Crisco , ei her in process manu ac ure or packing ALL C RISCO IS KOSHER

L t t D ietary aws hold a most impor an place in history . They the were emphasized centuries ago . To Jewish race they are to I i day a sacred and vital part of their religion . t s significa nt that 8 in the tables of morta lity the greatest average length of days ha s been accorded to those who obey these ancient D iet ary L aws which All among other prohibitions forbid the use of lard . nations and races of the earth contemporary with the times of Israel have dis

w D t S t . appeared . The Jew alone ith his ie ary ys em has survived “ ” K t fat it s As Crisco is osher, a parava or neu ral , coming “ ” I t w t t was a boon t o th e Jew . can be used i h bo h milchig and “ ” t he w t fleichig (milk and flesh) foods . Crisco sold o t Je ish rade

t fi R M of N ew . carries a Kosher seal , cer i ed by abbi argolies York All No stronger proof of it s purity and excellence could be offered . “ ” C t not K and of t risco , whe her so marked or , is osher iden ical t puri y .

UNVARYING PURITY AN D QUALITY O F C RISCO

I t t Crisco is of uniform superiority . never varies ei her in

ne of the t . purity or quality . O can Crisco is same as ano her The housewife can put entire confidence in Crisco for she may be

TH E CRIS CO FACTO RY 9 AUTO MATIC FILLERS absolutely certain that nothing in it can impair the wholeso meness f of s a sorf wh of her cooking . The uni orm quality Cri co is one re y it is a dependable aid to successful results in cooking whenever a a n t f t cooking f t is eeded . No hing could be more satis ac ory in the preparation of a balanced diet . THE NATURAL DAINTY TASTES OF C RISCO -FRIED FOODS

To fry foods well in ordinary fats is a difficult culinary a c f B to fr C . I t s complishment . ut y them in risco is easy wa Con ucius “ wh o ”said : E a t a t your own table as if you were dinin g with a who the t t of king . Those have discovered marvelous as iness foods fried in Crisco can best appreciate that ancient gem of h gastronomic philosop y . O ne of the unpleasant and all too common incidents of frying “ ” is the general tendency of foods t o burn or absorb so much grease f f w that the real natural taste o the ood is impaired , over helmed by w i f the odor and fla vor of the fa t in hich t is ried . 10 Crisco gives up its heat so quickly that when foods are im f mersed in hot Crisco there immediately orms a tender , brown t t out the fa t the fla vor coa ing . This crus keeps and keeps in , f h t t t t t t of f th e sec ret o t e appe izing, na ural as e so charac eris ic oods c s d the t f fried in Crisco . When Cris o is u e even simples oods take h on unusual toothsome qualities that delight t e palate .

WHY CRISCO PASTRY IS EX TRA GOOD

To make wholesome pastry it is absolutely vita l that the fa t

« w t u . P t n a o l be s ee and p re oor shor e ing m kes p or pastry . I t a ways h as done so and always will . H ousewives who use Crisco ’ r Pa t learn that Crisco s proper use assu es go od pastry . s ry

t w t C t t . W shor ened i h risco is ligh , flaky, ender and crisp hen

w t t w m . properly made i h Crisco , pies and shor cakes are holeso e o There is nothing tough or leathery about them . They are go d it through and through . To make pastry and keep from becoming f of t soggy is one o the valued a rts he kitchen . Crisco helps in c s achieving this success . Cris o gives an unusual richne s to any t ut n — thing requiring shor ening, b o ly richness no odor and no ta ste .

TASTY CAKES THA T COST LESS w m Crisco rought an econo ical revolution in cake making . The belief of ages that butter is an esse ntial ingredient in the making f h s o a a e n . t good c ke be changed Crisco makes cake qui e as rich , t t t f a t cake ha s ays resh and moist longer, and considerably less of C t cost . The use risco enables countless housands to cut their H fi m t tt two . th e r t of bu er bills in aving body charac eris ic butter , Crisco combines perfectly with flour and sugar and works up into - t u f t te t tt . a ligh , ni orm , smoo h , evenly x ured ba er

THE RICHNESS OF CRISC O

ha s t f i all Crisco a distinc ive advantage in richness , or t is f Shortening . Even the most expe nsive grades o butter conta in -fifth w t . t o tt nearly one a er, curd and salt The sal is a dded t bu er i to t it but i not its ss . preserve and give flavor, t does increase richne Wt not o w t a er has no value as shortening . There is a drop f a er in Crisco and no salt is needed to keep it sweet and wholesome . ma t of its They y bo h be added in needed proportions . B ecause greater richness the use of Crisco lessens by one-fifth the usual amount of shortening required CO O LI N G TUN N E LS

C RISCO ’S EASY DIGESTIB ILITY

S e t t t of own om one has said ha our diges ions are our making . e t of f t t the f t The sel c ion a s used in cooking , no less han ood i self , t the efi cien c of t plays no small par in y human diges ion . O nly t O t t th e w f diges ible foods help nature . hers re ard ork o keeping th e C fa t t body in good shape . risco is a mos easily digested . The t t of the 98 2 5 A normal empera ure human body is / degrees . s C t a 9 1 2 5 less t risco mel s t 7 degrees , which is han body tempera t it t o n wh f w C ure , is easy u derstand y oods in hich risco is used a s the shortening do not bother those wh o often suffer distress after f eating similar foods prepared with other ats . The melting point of 105 t of lard is about degree s . Tha lard compounds is even S f of th . t higher earine , ound in so many ese compounds , is both t C w hard and indiges ible . risco , ho ever , easily mixes with the di s i m f e t ve . B t g juices ecause his is so , any oods , like pie , pudding, t h ot ts w w t C shor cakes , breads and biscui , hen made i h risco , can be eaten with impunity by people to whom they were once for 12 C t o f ct t the bidden . risco is a real aid more per e diges ion , assimi f lation of food and elimination o waste .

FATS REMAIN UN CH AN GED

The student of dietetics will tell you that th e commonly a c cepted belief that all foods are changed m cooking 18 not altogether For ta t h t i correct . ins nce , prac ically all s or ening rema ns unchanged I f w t - t of t he in cooking . you make a pie i h lard nearly one hird t w t o f ra w t if C crus by eigh is composed lard . The same is rue risco L tt t to t t it is used . i le argumen need be used prove ha is desira ble t fa t w t to use a pure , vege able such as Crisco , hich is en irely t w s u to the t vege able , holesome , and measure p s andard required - in a well balanced diet .

CRISCO IS ECONOMICAL

I Crisco is economical . t gives as splendid results in cooking f f I t as the best grades o creamery butter and a t hal the cost . is -fif th f t t . C so rich ha one less need be used In rying, risco can be You f . fish t t used over and over again can ry , hen onions and hen h t t t e . O ne w no f po a oes in same Crisco dish ill t taste o th e other, if ft the t 1s t a , a er each using, mel ed Crisco s r ined through cheese cloth into the can .

FACTO RY I N TERIO R VIEW WHY CRISCO WITH A BALANCED DIET

S wa s of the e t olomon one ke nes observers in all history . Re “ ferring to the goo”d woman he said : She loo keth well to th e ways of her household . Certainly good cookery is one O f the most important O f the things worth while in life and Crisco has bee n a contribut ing factor to the comfort and grat ification of countless housewives and chefs who f seek or delicacy and wholesomeness in their own cooking . U t w of f ndoub edly many lives are shortened by un ise choice oods . Many others suffer handicaps in depleted energy through indi gestion and malnutrition resulting from illy-prepared or badly f balanced oods . Crisco is so wholesome in itself it may be used with perfect assurance that it will aid in the preparation of a chosen diet that will not only be well balanced but posse ss those qualities O f ta stin ess and daintiness for which every good cook has striven f th e O f E f rom days picurus and his luxurious easts . The stomach is the human laboratory in which all chemical

f t for w woe . C c changes in ood ake place , either eal or ris o is so clean and pure it always blends nicely with the right food combi nations likely to remove causes of so many internal digestive t t roubles and consequen misery . To the American housewife we say try Crisco in y our o wn cooking . You will find how delicious and dainty the natural flavors O f many foods can really be when prepared with Crisco and thus t t a t thei r ver bes An w the t f t of as ed y t. d you ill have sa is ac ion knowing that you are using the kind of cooking fa t necessary to w - w . holesome , ell balanced meals I f there is any question you may desire to ask on dietary prob O ur f e f t f to w t . lems or cooking , e l per ec ly ree ri e us and ask us B O f H S w fo r it ureau ousehold ervice ill gladly advise you , is maintained in the interests O f better cooking and happier homes .

Yours very sincerely ,

TH E PRO CT E R a: GAMB L E CO MPA N Y .

I V RYD L O nt o . O A E,

RT V RY N E W RK . PO I O , YO

AN S AS Grrr AN S AS . K , K

H AMI L TON , CAN A D A .

14 principle represented by the 0 is also well represented and may be found in potatoes cooked in some way or by an a ddit ional slice of bread . D oughnuts belong to the 0 group with the foodstuff next in h w ffl ffi t e . G S L line riddle cakes , a es , mu ns , ally unn , all may be found in the 0 group and with the butter with which they are

t w t the t . W t ea en ill duplica e doughnu s hea or corn meal mush , ft le over , may be cooled in a small pan , sliced , rolled in flour and e s t t t for h t C t e t . A sau ed in ri co , and be subs i u ed doughnu s nother slice of toas t or bread 0 would be needed t o make up for th e cereal with milk which would not under these circumsta nces be given a

a t f t t . place break as , his day Fo r dinner po t roast of beef 7k may be replaced by any other O f f f the o w it Fo dish or article ood rom group t hich belongs . r

t t c ut of f . As his a compara ively cheap bee is used long, slow fo r a t t two cooking is needed , a piece large enough leas meals is a t t f matter O f economy . The nex day prepare some o her dish rom the fish t the f w t to the 4 group , possibly , hen on ollo ing day re urn ot t w t it s w for h O f he p roas i h rich bro n sauce t e main 4 dish t meal . I f the t h e t h ot mea be served cold , have t sauce and vege ables and select some other dish from th e 0 group to replace th e apple dump fi O n t fi t t t ling served th e rst day . his rs day a cold desser migh have h o t wa s the replaced the dumpling . The t desser chosen as oven f r t could be used o both meat and dessert . In January a desser in w h wa s w w t hich t e group ell represented ould be appropria e , even An though th e po t roast would be included in the same group . apple pic or th e steamed date pudding made with Crisco a re dishes of t n t the t t to his class . In usi g his book grea hing remember is f that th e same foods are ound in more than one group , because with but few exceptions they contain some proport ion O f th e food stuffs O f the various groups . A t w the the t supper, no ar icle appears in hich 4 is leading fi h t to f t ff t t t s e c . oods u , ha is no mea , , eggs , , are provided ; make up for t two t w the t . TO his , ar icles in hich s ar comes second are given gether they will provide quite a good showing O f the 4 principle a B t the t and it is secured t no great expense . y consul ing lis s , t t w L f o her dishes as s e ed ima or kidney beans , macaroni , Neu t e t w t cha el che se , or a cream soup (vege able i h milk) may be sub t t t a t th t B a t the t of 4 s i u ed t abou e same cos . y a glance lis s and 0 f foods you will find these articles in both groups . In such oods th e 0 t but t to t principle predomina es , here is enough 4 make hem of t valuable members his group .

16 DAILY ME AL COMB INATIONS

(See page 23 for lists of the Foodstuff s and explanation of Symbols) JANUARY SE CO N D M E N U Brea kfa st O O D Wheat Cereal osk ranges {r Top Milk 0 15: o r Butter Frizzled Dried Beef 0 Corned Beef and Potato Hash f r 0 White Hashed Potatoes Tomato Catsup Baked Bananas Graham Rolls (reheated) 0 191 f w 6 Toast 0 Doughnuts 0 Co fee Cocoa ( k or Milk 0 + 1: Coffee Cocoa 0 Lunch eo n Stewed Lima Beans 0 ‘s Dinner Bread O f f and Butter Pot Roast of Beef fiv + Lettuce O O nions 0 Potatoes 0 Thousand Island Salad Dressing Apple Dumpling (biscuit crust) o Squash Pie 0 2 Tea Sugar 0 Top Milk 0 7 : Din n er

Leg of Lamb , Roasted fir+ Supp er Brown Sauce o - S Whole Wheat Bread Bananas , Baked, Belgian tyle 0 Peanut Butter + 11? 0 Franconia Potatoes 0 Canned Fruit O 0 Canned String Beans 0 ’ Cookies 0 + 557 Poor Man s Rice Pudding o sk Tea (sugar and milk as above) O atmeal Drop Cakes 0 Tea

FEBRUARY FIRST M EN U SECO N D ME N U Brea kfa st Brea kfast O atmeal 0 1k Creamed Finnan Haddie Sliced Bananas 0 Thin Cream Pickled Beets 0 7 H Cold Boiled Ham , Sliced Thin 72 + White ashed Potatoes 0 Potatoes Cooked in Milk of: Corn Meal Griddle Cakes ofir Raisin Bread Toasted 0 Coffee O range Marmalade 0 Lun ch eon Coffee Cocoa of: Succotash M Dinn er Cheese umu s 7k 0 Hamburg Steak Lemon Pie 0 French Fried Potatoes 0 Dinn er (M Boiled Cabbage k Boiled Forequarter Mutton fir S 0 + Cottage Pudding, Foamy auce Caper Sauce Boiled Turnips o Boiled Potatoes 0 Supp er Lettuce 0 Mock Bisque Soup Vegetables in Tomat o Jelly 0 127 Croutons O Salad Dressing Virginia Spoon Corn Bread O fi Steamed Date Pudding o es H Evaporated Peach , Stewed 0 Tea ard Sauce with Dates 0 17 MA RCH FI RST ME N U S E C O N D ME N U

Brea kfa st Brea kfa st Cereal Cooked with Dates of: Half Grapefruit O D Top Milk 0 7? Sausage O melet fir+ Eggs Fried in Crisco {7 + French Fried Potatoes 0 Potatoes Hashed i n Milk 0 Parker H ouse Rolls (reheated) o Crullers o Co flee Cocoa of : Coffee Cocoa 0 1k Lun ch eo n Dinner H o t Ham Sandwiches f r 0 O D L Cold Spinach arge Fillets of Haddock , Baked fir Russian Salad Dres sing Bread Dressing O Egg Sauce + 1fz M Prunes Jellied with Marmalade 0 ashed Potatoes 0 Thin Cream Spinach Greens O D -l Sponge Cake of f Apple Pie 0 Cheese air Half Cups Coffee Dinn er Noodle Soup fir 0 er Supp Chicken Fried in Batter {Er-l» 0 Milk Toast ofir Canned Asparagus O D Stewed Figs 0 Potatoes Caraway Se Jumbles O Sc alloped with Green Pepper 0 151 eea I ndi vidual L emon Pies 0

APRIL

FI RS T ME N U S ECO N D ME N U

Brea kfa st Brea kfa st Cereal 0 15: Thin Cream Beauregard Eggs 16: 0 Corned Beef and Potato Hash vi: 0 Breakfast Corn Cake with B ananas o Dry Toas t 0 Radishes 0 Amber Marmalade 0 Baking Powder Biscuit o Coffee Cocoa 0 1k ff O k Co ee Cocoa a Lu n ch eo n O yster Stew fir Crackers inn o D er Coleslaw O 0 Veal Stew ff: 0 Prune Pie 0 Cheese fir ff (onions , carrots , potatoes) Co ee d s o + f Baking Pow er Bi cuit f r Dinn er Homemade Pickles O Brown Vermicelli Soup air 0 Custard Pie fir—l 0 Lamb So ufflé Tomato Sauce Fried Pa rsnips o u S pper O n B oiled Bermuda nio s , O 0 Cheese Custard o Baked Potatoes 0 Stewed Prunes Custard So ufflé {r o Sponge Jelly Roll 0 11? Tea Frothy Sauce of : MAY FI RST MEN U S E CO N D ME N U

Brea kfa st Brea kfa st Finnan Haddie Balls {if 0 + Pineapple O Bacon Rolls ' Fried Calf s L iver {3 + 0 {z Dry Toast with Bacon Rolls Graham Pop-O vers of : Delmonico Creamed Potatoes 0 15: Grapefruit Marmalade O 0 + 97 Coffee Cocoa Doughnuts 0 14 Coffee Cocoa O ak Dinn er n h n S t S St . G u pli Pea oup , ermain 0 36: L c eo Cold Roast Veal 121 S Bread Dressing 0 cotch Woodcock {if 0 G Hot Mashed Potatoes 0 Dandelion reens 0 N o -i Spinach O with Slices of Egg 7k ut Bread and Butter f f Sliced O ranges O and Bananas Strawberry Shortcake o Tea Citron Cake 0 7k Dinn er Supper Frizzled Beef fir-l Veal So u fflé Brown Sauce Baked Potatoes 0 " wieback 0 1k French Fried Potatoes 0 Rhubarb Stewed with Raisins O 0 New Beets 0 Atlantics 0 Tea Coffee Bavarian Cream + 7Qr

JUNE FIRST MEN U SECO N D MEN U

Brea kfa st Brea kfa st Strawberries O Pineapple 0 Eggs Cooked in Shell if? Asparagus O O melet fir Dry Toast 0 {r Parker H ouse Rolls (reheated) 0 + 1fir Rice Griddle Cakes of: H oney 0 Fried Cereal Mush o ' Co flee Cocoa o ut: Coff ee Lun ch eo n inn r D e Ham Timbales fir Cream Sauce Sha d Baked afir Bread Dressing o Baking Powder Biscuit , Toasted o Potatoes Scalloped with Pimientos 0 Sugared Pineapple O 0 Philadelphia Relish 0 Cream Cheese P 0 fig Rebecca udding Dinn er Cream Sugar 0 Cream of O nion Soup 0 -53 Breaded L amb Chops 71; Fried Supper Tomato Sauce Asparagus Cooked as Peas 0 Mashed Potatoes 0 Buttered Be ets 0 Baking Powder Biscuit o Cream Cakes with Strawberries O Strawberry Preserves 0 Sponge Jelly Roll o i f Tea H alf Cups Coffee JULY FI RST ME N U SE CO N D ME N U Brea kfa st Brea kfa st Blueberries 0 Raspberries O Thin Cream Wheat Cereal of; Thin Cream Sugar 0 E A Dried Beef, Frizzled sly ggs Shirred with sparagus Tips 151 0 Hashed Brown Potatoes 0 Graham Muffi ns 0 {3 + 7 Co fi ee M French Bread , Toasted 0 52 ilk 0 fir Coff ee Lu n ch eon inn D er Cheese Croquettes air S S Cold Corned Beef , liced Thin 1k tewed Tomatoes 0 Mayonnaise of Sliced Tomatoes + 0 Blueberry Pie +0 Prune So ufflé $1 Boiled Custard 7k Dinn er Boiled Salmon {7 + Egg Sauce + 1? Su pp er Boiled Potatoes 0 O melet with Green Peas sir Green Peas o Eggs Scrambled 1? Cucumbers 0 French Dressing with with Asparagus Tips 0 O nion Juice and Parsley Baking Powder Biscuit o Canned Apricot Sherbet o A ri o t s 0 Dried p c , Stewed Sponge Jelly Roll of : l ea Salted Almonds {r

AUGUST FI RST ME N U SE C O N D ME N U Brea kfa st Brea kfast Muskmelon 0 Bartlett Pears O Spanish O melet 1k Broiled H oneycomb Tripe fir ’ Saratoga Potatoes (reheated) o Maitre d H Otel Sauce h t 3 Quick Yeast Rolls (re ea ed) 0 7? Potatoes in quarters , plain boiled 0 ff Co ee Cocoa 0 French Bread , Toasted of: Coff ee Dinn er O nions Stuff ed with Ham if: Lu n ch eon Cream Sauce Cream of Corn Soup 0 11? Sliced Tomatoes 0 Cold Veal Loaf Corn on the Cob O 0 Sliced Tomatoes 0 Blackberry Shortcake O Half Cups of Coff ee Baked Potatoes 0 Squash Pie 0 Su pper inn Mayonnaise of Lettuce O D er S E 7 F F and liced ggs {4 Cutlets of resh ish , Fried f r+ Graham Bread osk and Butter Coleslaw O Corn Custard 0 1k Burnt L eather Cake 0 Mashed Potatoes 0 S for children , Bread Apricot or Lemon herbet O o Skimmed Milk 0 15: O atmeal Drop Cakes 0 SEPTEMBER FIRST ME N U SE CO N D MEN U Brea kfa st Brea kfa st S s 0 liced Peache Sugar 0 Cereal Thm Cream Eggs Scrambled i t with r1e d 0 ysters fi f Cooked Ham {1 Sl1ced Tomatoes 0 B rmled 0 Tomatoes f ’ Rye Meal Mu fins O i ? h B re d l a s ted 0 Frenc 7k ff 1 zzgfléz Co ee Cocoa 0 7?

Lu n ch eon Din n er ff i - S uirrel Pie Stu ed Tomatoes ar I 1 r Cregmed Cabbage Stewed L ma Beans ofi ‘ w B rea d B a ked Squash 0 0 Whole heat 0 * E ‘ ’ Sweet Pickled Pears 0 0 Chocolate cla1t s + fi 0 Hot Cornstarch Pudding of : Chocolate Sauce oi : Di nner

Broiled Sirloin Steak at: u ’ S pper Maitre d HOtel Sauce Corn Custard of : Baked Sweet Potatoes 0 French Bread o sk Cauliflower O O Apples O Cooked with Almonds of; Blackberry Sponge out: Sugar 0 Honey Cookies 0 Tea Cream

OCTOBER FI RST ME N U SECO N D ME N U Brea kfa st Brea kfa st Grapes O <> Cereal of): Thin Cream E ggs Shirred in Cream fir+ Broiled Salt or Fresh Mackerel at: Has hed Brown Potatoes 0 Delmonico Potatoes 0 Graham Bread O il: Doughnuts o Baked Apples 0 Coffee Cocoa 0 751 Graham Muffins of : Cofi ee Cocoa 0 1k Dinn er L unch eon n Corned Beef, (Fa cy Brisket) i r+ Boiled Potatoes 0 Venetian Eggs {lg Boiled Cabbage O 0 Graham Po p-O vers 0 7k B o iled T urnips 0 Apple and Celery Salad 0 Steamed Graham Pudding O ‘fii’ Mayonnaise Dressing Cream Pudding Sauce +0 Dinn er u er S pp Chicken G umbo a m Fresh Fish Chowder {fr Celery O Pickles O Celery 0 Yeast Rolls 0 15: Browned Crackers Peach or Apple Brown Betty 0 Apple Sauce 0 0 Sugar 0 Cream Ginger Snaps o Salted Jumbo Peanuts 21 NOVEMBER FI RS T M E N U S E CO N D MEN U Brea kfa st Brea kfa st Baltimore Samp 0 31? Hot Baked Apples 0 Thin Cream Thin Cream Maple Syrup 0 Broiled H a m {3 Sausage {7 + Hot Apple Sauce 0 0 Grilled Potatoes 0 Bosto n Brown Bread (reheated) 0 1117 Cereal Griddle Cakes of : Coff ee Cocoa 0 16: Coff ee

D mn er Lun ch eo n H alves of Grapefruit O Cabbage Scalloped o with Cheese {3 Roast Ch 1c ke n 7k Sausage Cakes fiz + N ut Bread and Butter of f Bread ressing 0 D Pineapple and O range Marmalade Mashed Potatoes 0 Chocolate Ca ke osk Boiled O nions O 0 Tea Cranberry Sauce 0 0 Pumpkin Pie 0 Half Cups Coffee Dinn er Pot Roast of Beef at? Brown Sauce Supper Whole Potatoes Fried in Crisco o Cream of Celery Soup 0 15: Scotch Kale O S E S Date and Apple alad 0 O ggplant , Creole tyle 0 Mayonnaise Dressing Savarin of : Apricot Sauce 0 Bread O f f and Butter Half Cups Coffee

DECEMBER FI RST ME N U SE CO N D MEN U Brea kfa st Brea kfa st Cereal Cooked with Raisins 0 1? White Grapes O Thm Cream Lamb Chops , Broiled a; H m Cooked a (chopped) Creamed on French Fried Potatoes 0 Toast Wames Coffee Q u 1ck Nut and Fru1t Rolls o {z Coff ee Cocoa 0 1547 Lu n ch eon Di nn er Finnan Haddie Balls {1 + Fowl en Casserole w Bacon Piccalilli

(onions , carrots , potatoes) 0 Nut Bread and Butter 0 fir Celery 0 Apple Cake Ci r Vegetable Mince Pie + 0 M ? Apple eringue a Din n er Cream Cheese 7k H alf Cups Coff ee Tomato Bouillon {r u e S pp r Individual Chicken Shortcakes f ro Rice Cooked with Cheese 0 f r Cranberry Sauce 0 E S Graham Bread and Butter of : ggplant , Creole tyle 0 Boston Cream Pie Cheese Croquettes {7 + Celery 0 Chocolate Filling 0 76: Toasted Crackers o f: f Ste wed Prunes 0 Tea Half Cups Co fee

t Fat, Con inued salt pork , fried, cooked in beans ‘‘ ” ; o ultr or with greens shoulder goose, duck and y “ o ? , Po a rski in r und steak, Italian sty e tenderloin cutlets j

F bl ue fis h veal cutlets , breaded and fried ish , , baked with or with in st u fli n veal cutlets , brown sauce out g, broiled ‘ ". Po a rski blue fish veal cutlets, j , baked, Italian style vea l loaf haddock ‘ a halibut ve l , loin of, roasted u t e M shrooms , omato s, etc . , herring, fresh , salted , baked , o hashed lamb, Provencale b iled , broiled , fried, salad, N smoked , canned ut Bread mackerel cake, loaf, salad N salmon uts, cocoanut e finna n peanuts , plain , salt d , cooked in haddie, boiled , broiled , b * alls, creamed bread or peanut butter flounders, fried , cheese sauce , l a , , , , b ked , broiled pecan p ain salted in bread in “ ffi fried fillets of all varieties of fish stu ng, etc . pine mackerel , Spanish , baked , boiled , broiled pistachio a lifm' nia t pl in , mackerel roe , baked with oma gn l ll saa g is ted , toes, creamed walnuts pompano black in other sa rdmes m food , cream sauce , brown O atmeal , bread , cookies , crackers , sauce, tomato sauce, sand ffi f macaroons, mu ns, mush , fried wiches , stu fed eggs mush , wafers shad , baked, boiled, broiled, O il stuffed and baked , cottonseed Olive shad roe, baked with tomatoes, peanut and other vegetable creamed , salad in salad dressing trout (salmon , lake or brook) W O lives hitefish , baked , boiled , broiled , ’ll O ea melet, green p creamed , salad O melets of all varieties Fritters of all kinds O ” " nions , boiled and buttered corn and oyster , lenten , peach, O nions , creamed ear, pineapple, tomato , or cut O nions stuff ed with nuts Fets O nions stuffed with sausage P ff " Fruit u Parsnips, fried 1D Pastry , pies , tarts , etc . Hominy , in mush , griddle cakes and " spoon corn bread in covered currant jelly tartlets in individual lemon pies“ e Jumbles, caraway se d in open fruit tartlets“ Marrow in leg of beef and veal in prune pie“ ‘ M e eats , bacon , boiled , broiled , cook in vegetable minc pie “ in ed oven , fried in white potato custard pie “ ‘ e o t b ef , p roast of in banana pie c orned , brisket, flank in cold squab pie “ corned, rib in date cream pie “ chicken , fried in batter, in fairy squash pie M ‘ fried , aryland style in mock mince pie e poultry wings, fricasse of, in Quaker pie “ ‘ Princesse in Virginia sweet potato pie 24

I“ on a es 93 a nd 04 Recipes inde xed p g . t Pears, alliga or frothy

Popcorn , plain , in candy , ‘ Pudding, brown Betty steamed date“ Hollandaise“ “ ’ stea med Graham i d H Otel “ Ma tre , for tripe, steak , , s Rolls Parker Hou e fish , etc . “ “ quick , nut, and fruit tomato Salad , Mexican St ufi n “ g, white bread for fish , fowl , Sa mp “ etc . Sandwiches, fried oyster hot ham‘ green , for fish , fowl , etc . "l for veal Sauce, cream " uet Sauce , cream pudding S "" “ drawn butter Tarts , strawberry ' “ fish bechamel Wames

F OO D S R I C H I N C ARB OHY D RATE S

t Alphabe paste, in soup Cereals ” Arrowroot to thicken sauces and Clover leaves 8 s p Cocoanut, in cake, candy, frosting, “ Bananas , baked , Belgian style curries w in suc and date salad Corn, hulled , s eet, canned , cot a sh n fried with bacon , creamed, custard , puddi g o f a and nut salad C rn meal , mush , mu fins , bre d, s w d and potatoe ith corned beef spoon corn bread , grid le cakes, h”ash baked pudding D elmoni pie Cornstarch , blanc mange ,

sliced with cereal co pudding, in lemon pie sliced with lemon jelly Crackers of all kinds w r ce hip Croquettes , macaroni , potato , i “ t Barley, granulated, breakfas cereal and raisin for meal and flour gruel , to thicken Crust squab pie

soup ; pearled , in soup Dates , with cereal and cream e ff t B ans , dried , stewed , succotash , stu ed with nu s and fondant so u salad, with apples and lettuce wh ofe- Biscuit, wheat baking pow with bananas and lettuce “ salad der , white flour baking powder with cream cheese and “ 1 9 88 . Bread , French , Graham , Graham “ lettuce 55 - * " 8 pop overs , orange , raisin , rye with pineapple and let “ t with caraway seeds ”, Vir inia ucc S o , w po n white ole Dressing, bread wheat" bread, for fish , etc . Breakfast Foods . ’ green , for fish , etc “ ‘ ” Cake , Belle s , Boston cream pie , E ” * ’ clairs , Palmerston , ” burnt leather , chocolate devil s “ E e t " t ggplant , Cr ole s yle food , eleventh hour , favori e ” * e N t fried high altitude , fudg , ewpor , ” prune almond“ fried in batter " i , r w r Far na, mush , with milk cold mush Cakes, c eam, stra ber y preserves l ‘ light-colored drop fried “ F r , w , oatmeal drop igs , f esh , canned, dried ste ed

‘ d 94. Re cipes i ndexed on pages 98 an F i C d. P f h o igs , ont nue eanuts, res , salted, s up

preserved, in jelly, in salad, with Peas , dried, in soup ff cream Peppers, green, stu ed and baked , co dfish s Fish , salt ball in salads ” Flour, buckwheat, griddle cakes Pie, banana - " entire wheat , bread, biscuit, date cream ffi ‘ rolls , mu ns, griddle cakes fairy squash G mu “ raham , bread , rolls, mu s , individual lemon griddle cakes mock mince" potato , sponge cake , thickening Quaker for soup vegetable mince“ " rye, bread Virginia sweet potato mu fi ns “ wheat , bread, rolls , , grid white potato custard dle m - cakes , wa es , pop overs , Popcorn , popcorn balls , popcorn in cake, pastry” milk ’ Fritters , Lenten , apple, banana, Potato in shepherd s pie pear, peach , pineapple, clam , Po ta toes bo iled ba ked F , , , rench fried , oyster ” fried, hashed brown , white F ff ruit Pu s ba shed , cooked in milk, Del F " ruit, bananas , dried currants , figs , a u monico , gratin " fresh or dried , grapes , prunes, yonnaise raisins L scalloped , with peppers , apples onions“ s apricot , canned, jam, in fresh fish chowder preserved “ Pudding, brown Betty moder blackberries cottage l c ate y cherries, anned , pre Indian tapioca ‘ rich served , Maraschino rice, porcupine style huckleberries savarin“ pears steamed date" pineapples steamed Graham‘ raspberries a s Rice, cereal canned, all varieties as vegetable ‘ preserved, all varieties cooked with cheese

Hominy , mush with milk, cold mush Creole fashion

fried , spoon bread pudding H oney Rolls Parker House“ “ O f ul ck Jam , all varieties fruit q , nut, and fruit

Jumbles , caraway seed Rye meal , in Boston brown bread , ffi Lenten Luncheon Dish mu ns, yeast bread ‘ s w Lentils, dried, in oup , salad, ith Salad , potato

tomatoes Samp , Baltimore , with cream, with " Macaroni , creamed , baked with cheese, with parsley “ cheese, Italian style Sandwiches , fried oyster “ Marmalade, apple, cumquat , grape hot ham

fruit, orange, peach , pineapple, Sauce, currant jelly

quince , rhubarb maple syrup

Molasses Sherbet , canned apricot, grape juice, N in oodles , soup , as vegetable lemon , orange, pineapple, rasp O b atmeal , mush, bread , macaroons , berry , straw erry t cookies Shor cake, blackberry , peach , straw “ Parsnips, boiled , fried berry “ S n me Peanut Cookies o , macaroni and cheese 26

‘ c es x d on es 98 n 94 Re ip inde e pa g a d . s Soup, cream of corn , cream of green Syrup , maple, corn , ugar t s t t pea, cream of po ato , pli pea Tapioca, in cus ard, puddings, baked tt w w t Spaghe i, creamed , baked ith i h apples , soup " e t s t ch ese, I alian style, in oup Tar lets , covered currant jelly " Stuffi ng for veal Open fruit ’ ” w i ts u Sugar, bro n, confect oner s , Tar , strawberry , fr it jelly, apple s e frosting, on fruit auc ff t granulated, on cereals, in co ee, Toas

cocoa, chocolate, in cooking, Toast, for Beauregard eggs

candy, frosting Vegetables, in green corn chowder ff w t loaf, in co ee, tea , cocoa i h ham en casserole i i ma maple, on mush , gr ddle cakes, macedoine of, n to to jelly so in cake, candy , frosting Vermicelli , in up o o p wdered, on fruit, in frosting Woodcock, Sc tch F OOD S R I C H I N P RO T E I N S

" * Apple Meringue Clover leaves, (cakes) a Be ns, dried (all kinds) Corn meal , mush, puddings, rolls, f so u Lima, resh , stewed, salad, p brown bread w Lima, dried, ste ed, succotash, Crackers ” s s alad, oup Croquettes, cheese ‘ t - o Biscui , whole wheat, white baking chicken ( with broiled t matoes) " s powder , yea t oyster, sardine “ “ E t Bread , French clairs, Palmers on - * E Graha”m pop overs ggs, boiled, poached, scrambled, raisin shirred ‘ s s a rye bread with caraway seeds fried, i n omelet , cu tards, c ke, Virginia spoon corn" cookies ” “ whole-wheat Bea uregard Cabbage fried"l " ‘ a u ff Cabbage, creamed , gratin st u ed , fried l ’ " s Cake, Belle Venetian " ‘ burnt leather with spinach and cheese “ cream pie, chocolate filling Farina, hot mush ; cold mush, fried ’ ‘ " s s devil food Fish, baked, with bread dres ing “I bluefish t st le fudge , baked, I alian y N t "' ewpor clams, chowder, steamed, cock " s prune almond tail , oup “ “ s - fish Cake , light colored drop co d , supreme N e wbur Cheese, all varieties , raw, cooked crabs, creamed, salad ‘ croquettes fresh , of all kin s, boiled, broiled, fried golden buck ‘ Welsh rabbit fried fillets of l f é "‘ rolled fil ets O , B chamel tomato rabbit “ oyster rabbit flounders , fried, cheese sauce Newbur lobsters , broiled , g, salad, Mexican rabbit “ creamed nme cheese so sca ll oysters , o ed , fried, stewed, cheese pudding sa fricassee, ad “ Italian cheese dish salmon loaf “ e n co fish l Chowder, clam, fresh fish , gre salt d , cakes, creamed, ba ls, “ corn l chowder 27

‘ - Re cipes indexed on pa ges OS and Ot . a s Fish , Continued plain, relish “ finna n s t s a l t h a d d i e , broiled , beef, pot roa of " o o n b iled, balls steak, r u d , Italian style s Po r salt mackerel , boiled, cooked in tenderloin cutlet , j a ski f a milk, broiled corned bee hash with b

salt salmon , boiled, b r o i l e d nanas

, , creamed croquettes cakes, chicken , boiled, broiled , creamed , s s s balls f r i c a e e fried, roa ted , N scallops , e w b u r g creamed, salad o “ salad, c cktail chicken , Creole style “ shad roe, broiled , c r e a m e d fried in fritter batter " salad fried, Maryland a " shrimps, sal d , creamed, scal scalloped , and green corn 10 ed fowl , jellied a s smoked halibut, a relish , o ham , b iled , baked , timbales , creamed , balls fried, wit h scrambled eggs a s * smoked herring, a relish , sliced”, en casserole creamed, salad York l - ” F our , entire wheat ham timbales wheat ff heart , boiled, st u ed and braised t Fri ters, corn and oyster ff hearts , veal or lamb , stu ed t Gela ine, in meat soups , in fruit i kidney, boiled, in omelet, n l jellies , in jel ied broth brown sauce Hominy , hot as mush ; cold, fried lamb , forequarter or breast Lenten Luncheon Dish boiled , with caper sauce to entils, dried, soup, baked with L stewed with ve etables matoes boned and rol ed , roasted or Macaroni, creamed, baked with boiled cheese, Italian style, in soup en casserole Meats , beef, lean chops , bro iled fresh , boiled chuck, neck, rump , breaded and baked r1 8 breaded and fried broiled Porter House steak w loin, roasted ith mint sa uce sirloin steak leg, boiled, roasted tenderloin steak ” hashed, Provencale rump steak s round steak liver, fried , hashed , brai ed s flank steak mutton , forequarter or brea t Hamburg steak (round) boiled roasted ribs stewed r tip of loin boned and olled, roasted or sirloin boiled rump en casserole Hamburg roast (round steak) chops, broiled breaded and baked corned, boiled breaded and fried brisket t thick end ribs loin , roas o t thin end ribs leg, b iled, roas ed ’ t flank pigs fee , boiled , pickled are plate pork, lean , fresh ; chops, sp rump ribs, roasted or baked ‘ e of tongue poultry wings, fricasse z s n t of dried , creamed , friz led sau age, lea par 28

‘ on a e 93 and 94 Recipes indexed p g s . ‘ Meats, Continued fairy squash

shoulder, boiled , baked Quaker ’ tong ue, (fresh or pickled) boiled , shepherd s “ braised Virginia sweet potato "l tripe, broiled , fried , fricassee white potato custard ‘ baked Spanish Pies , indi vidual lemon ‘ broiled honeycomb Pudding, Indian tapioca “ veal , cutlets rice, porcupine style “ liver, baked, braised , fried , savarin broiled savoy s w eetbreads , baked , braised , Rice, as breakfast cereal a s fried , broiled , salad vegetable stew pudding roast loin of in soups fricassee of croquettes ‘ croquettes cooked with cheese ‘ so ufl é o H R lls , Parker ouse “ brown , fricassee of quick , nut , and fruit “ Po a rski ffi cutlets , j Rye meal , mu ns , bread, Boston ff ’ loin of , stu ed and roasted brown bread M e ilk, as b verage , in custards , pud Salad , chicken , fresh fish

dings , bread , cream soups , ice Mexican cream oyster

skimmed , in bread , puddings , Samp , as cereal , as vegetable,

cream soups , chowder creamed with cheese " N a s oodles , vegetable, in soup Sandwiches , fried oyster N “ uts, almonds , salted , baked with hot ham

apples , with savarin Sauce, golden “ 0 111 i lain and salted Shortcake , individual ch cken 553221 33 8 p So u fflé m , custard butternuts bread , cake, macaroni and cheese

salads ’ filberts veal , lamb or chicken

peanuts , anut butter Soup , chicken P"“ plain chicken gumbo p1st a ch 1o cream of ca uliflower ' sa It 1 walnuts e( cream of corn O atmeal , mush , bread , cookies , cream of green pea

crackers , macaroons cream of potato “ ‘ O mer enc melet, Spanish , green pea , plain , g y F ff rench , pu y noodle

Peas, cow, green , dried Spaghetti , creamed , baked with I green , boiled, timbales , soup , cheese, talian style, in soup ff omelet Tomatoes , stu ed , baked ff “ Peppers , green , stu ed and baked Vermicelli , in soup S “ Pie, cold squab Woodcock, cotch

F O OD S C O N T A I N I N G MI N E RAL MA T T E R

Almonds , fresh , salted , cooked with cake, in meringue, in Quaker pie ff apples , on co ee cake Apricots , fresh , canned, in sherbet ,

Apples , fresh , baked , cooked in in shortcake , in pie

syrup , in sauce , in pie , in apple Asparagus, boiled , cold in salad 29

‘Reci es nd 98 94 p i exed on pages and . “ Bananas, fresh , baked , fried Chicory , salad o Barley , granulated , breakfast cereal Chives, S ups, salad pearled soup Chocolate, beverages , cake, candy, whole soup frosting

Citron , preserved , cake , mince pie Beans , fresh , dried ; stewed , baked w Citron Melon , preserves , s eet Lima, dried , stewed , succotash l pickles with corn , sa ad t C coa, beverage , cake , candy, fros Lima , fresh , stewed, succotash o mg with corn , salad Cocoanut Pulp , in cake , candy, frost pea , dried , stewed , baked t i ings and curries s ring, fresh , canned , bo led , cold ff a s in salad Co ee, beverage, in Bavarian a Boston baked beans cream , cust rd, filling for éclairs w i Boston baked bean soup Corn , s eet , dr ed sweet , fresh Beef, lean scalloped green , and chicken steak , roast ribs, boiled fresh . u e Corn Fritters, c stard, creamed, u brisket, flank, chuck gratin Beets , boiled, baked , pickled a Corn meal , in mush , bread Blackberries , fresh , c nned ; in jam, h l Crackers in pies, s ortcake, jel y Cranberries, pie, sauce, jelly Blueberries , fresh , canned ;with milk ; in Cream jell pies , puddings r a C ess Brazil uts , fresh , s lted " a t w e Cucumbers , salad , pickled Bre d , Graham, rye, whi e . hol " " wheat l Currants , fresh , ante, jelly Buckwheat flour Currant Juice Butter Dandelion Greens l ff t in Dates , fresh with cerea , stu ed with Bu termilk , as beverage or flour in fondant, salad mixtures “ E n d w gg la t, Creole style Cabbage, boile , colesla p “ “ fr1ed creamed, a u gratin E 1 salad ggs, bo led , poached, fried, scram bled, shirred , in omelets, pies , Capers, in caper sauce for boiled in s custards, cake, pudd g lamb, in potato salad ‘ Egg white Caraway seed , in rye bread , candies and cookies Egg yolk Endive Carrots , fresh , canned , in stews , F igs , fresh casserole dishes , creamed and stewed with peas dried i “ Cauliflo wer, bo led , creamed , pickled Fish , blue , baked , broiled a Caviare, relish , s ndwiches cod “ as Celery, relish , creamed , in brown finna n haddie sauce, in stews and soups haddock s Cheese, plain , in chee e pudding, halibut w i s a ith macaron , rice and p herring ghetti herring roe Cott age Cheese pike

Cherries, raw, in pies , puddings and salmon salad trout Cherry Juice Flaxseed F Chestnuts, raw, roasted , bo iled , in lour of all kinds f G stu fing, preserved, ice cream , ooseberries

puddings Grapefruit, fresh , marmalade, juice 3 0 l" Re ci es nde ed on a es 93 an 94 p i x p g d .

la a le a nd ce ler T a ma ri nd: Sa d , pp y

a le da te a nd celer To ma to fri tters o r cu tle t s , u i c e p p , y j o nio n s e ers in ch icke n ca bba ge . p pp , , c ele r a le a nd ra isin C re o le st le y . pp y Sl e xia n sa la d

s na c h T o ma t o es bro ile d pi , st u fl e d to ma to Cre o le s t r le

uc e c urra n e ll T urni s bo ile d cre a me d Fra n c o n i a Sa , t j p . , , to m a to T urnip T o ps ‘ ha rta ke bla c kberr i e ba ked S a nis h s t le , y Tr p , . p y st ra w berry Va nilla ( be e n ) a c h Vea l o a c u le ts roa s t fille t p . l f. t , , S ou Ve e ta bl s re n a n d re lis h e s i n p g e , g e ( m m o f ca uliflo wer po ta t o sa la d crea m o f o a to ma ced o ine of in to ma t o e ll p t , j y to ma t o ro m re m na n s of , f t Vi ne ga r S ou S to c k bro wn W p . a lnuts Wa ter C re cs S ina c h wi h e s a nd c eese W p t gg h Wa ter me lo n hea t e n , tire gra in S t ra w berries res , f h flo ur S t ra w be rr e s v sh y p r e r e s , erbet , bra n ‘ sho rtc a ke, ta rts , we cre a m Who rtle berria

S H O R E — T N I N G S AN C I E N T AN D M O D E RN . AFRI C AN SH E A N UT B UTTE R W , RAP P E D I N L E AVE S AN D RI S . C C O . 3 2

r e-imiexe Recip d on man-M anch u. VE G E T AB L E RE C I P E S

TH I N G S TO RE ME MB E R I N CO N N E C TI O N WI TH TH ESE RE CI PE S

I n dee fr n do not wa it for risco to smo e . eat r sco until a crum o f read ecomes olden p yi g, C k H C i b b b g

ro wn in 60 seco nds for ra w do u m xt ures as crullers fritters etc. 40 seconds for cooked m xt ures b gh i , , , ; i , a s cro uettes codfish a lls etc . 20 seconds for Fren fr d Seconds ma be co unted t us q , b , ; ch ie pota toes . y h one undred a nd one one undre d a nd t wo etc . The fa t ma be tested a lso dro n into it a h , h , y by pi g l ttle lece of the a rticle to be coo ed Wh n it r o u l s vi o rous and rowns e ses to the t e i k . i p, b bb g y b f 1 h n W u c the a t s ot e ou . hen fr ed foo ds a sor it is eca use r sco is not ho t eno u or q i k y , gh i b b , b C i gh ,

eca use ou a ve not used eno u r sco . Use lent a nd the ra w foo ds if added 1D sma ll ua n t ties b y h h C i p y . q i , Wl ll not red uce the ea t of the a t The sor o 1D r fr n s ould be less t a n t a t of h . a b pti n deep C isco yi g h h h n t r fa a o he t . HASHED BROWN POTATOES cupful Crisco 1 teaspoonful salt 6 to 8 cold boiled potatoes AI teaspoonful pepper - Heat the Crisco in a cast iron frying pan , put in the potatoes chopped fine, a t Sprinkle over the s lt and pepper, mix all toge her thoroughly while the pota toes are becoming hot ; cover and let cook over a moderate fire until the pota

toes are browned next the pan . Run a spatula beneath half of the potatoes and turn this half over the other ; hold in place while any surplus fat is drained off of , then loosen the under side the potatoes from the pan and turn onto a

hot serving dish . FRIED PARSNIPS cooked parsnips cupful milk salt and pepper cupful flour 2 tablespoonfuls Crisco teaspoonful salt 1 egg, beaten light Crisco for frying

Before cooking, pare and scrape the parsnips and cu t them in pieces about two - wi thout s a lt and one half inches long ; let cook in boiling water , , until tender ; w drain , Sprinkle ith salt and pepper, add the Crisco and Shake and turn the

parsnips in the pan until the Crisco is absorbed . Let stand about half an hour . t o To the egg, add the milk , and gradually stir into the flour and salt sifted o r t h e gether, let stand half an hour longer ; dip each piece of parsnip into h batter, drain and let cook in o t Crisco until an amber color ; drain on soft

E . paper and serve at once . gg and bread crumbs may replace the batter The

Crisco should brown a crumb of bread in 40 seconds .

Ure level measurements f or all ingredients GREEN PEAS IN SWEDISH TIMBALE CASES 1 t Mcupful flour quar green peas, cooked Mteaspoonful salt tender 2 3 88 YO IkS Mcupful Crisco M3 cupful milk 1 teaspoonful salt Crisco for frying l teaspoonful sugar t he th e Sift together flour and salt ; beat yolks , stir in the milk, then very

gradually stir into the flour and salt and beat until smooth . The batter may

e but . be us d at once, works better after standing half an hour or longer Heat o ff the timbale iron in the hot Crisco , lift and shake the Crisco , then dip in the - it batter t o two thirds s height , return to the Crisco and let cook until crisp

looking and of a pale amber color ; drain on tissue paper . When ready to use w fill ith the hot peas seasoned with the Crisco , salt and sugar . When e peas are scarce add an equal measur of cream sauce to increase the bulk . F Slices or cubes of cooked carrot are good with the peas . ish and delicate

meat in cream sauce are served in timbale cases . Creamed corned beef (in s w is cubes) easoned ith onion and celery particularly good in these cases .

Fat is correct when it browns a crumb in 3 0 seconds . BAKE D B ANANAS r Peel and emove coarse threads from six or eight bananas , melt two table l o f - spoonfu s Crisco in an agate or glass baking pan , and Sprinkle on o ne fourth set a teaspoonful of salt ; the bananas in the dish side by side , squeeze over them the juice of a lemon and sprinkle on half a cupful of sugar ; let bake

from half to a full hour, basting frequently with the syrup in the dish . Serve

a s an entrée with meats or a s a dessert dish . A RICE , CREOLE F SHION Mcupful Crisco 3 cupfuls broth Mteaspoonful salt 1 cupful tomato purée l cupful blanched rice 2 parsley branches 1 1 onion , chopped green pepper, chopped teaspoonful salt

Melt the Crisco , add the salt , and when heated a little , the rice and onion ; stir and cook until the vegetables have yellowed a little and absorbed the Crisco ;

add the broth (water will do) the purée, parsley , pepper and salt, cover and

let cook in the oven until the rice is tender, adding more liquid if needed . 3 4

Use level meas urements f or a ll ingredients ONIONS STUFFED WITH H AM

8 onions M3 teaspoonful paprika l cupful chopped ham, coo ked teaspoonful salt 1 cupf ul soft sifted bread 1 tablespoonful fine-chopped crumbs parsley Mcupful melted Crisco 1 cupful milk or broth Peel the onions and let cook in boiling water until nearly tender ; let coo l a little and cut out the centers to leave a thin wa ll of onion ; chop the onion re

moved and mix with the other ingredients and use to fill the onion cases , rounding the mixture above ; more salt may be needed . Pour the broth or milk around the onions set in a baking dish and let cook half an hour or longer in the oven . Serve with or without cream sauce ; chopped nut meats may be

used in place O f the ham . BALTIMORE SAMP Baltimore samp is dry kernels of white corn broken into comparatively large

. . se t pieces It should be blanched first To do this , a cupful of the samp over the fire in a saucepan of cold water and st ir while heating to the boiling point ;

drain , rinse in cold water, then cover with boiling water and let cook very

slowly for eight or ten hours . Boiling water should be added as necessary . l Thus cooked it will keep several days in a coo place . To serve as a vegetable, e reheat in cream or in cream or tomato sauce, adding chopped parsley or grat d

. T a s f w cheese as desired o serve a cereal , reheat in a double boiler with a e

a . spoonfuls of milk or water . Serve with cream and sug r or maple syrup A fter the samp is blanched , cover and let cook, on an asbestos mat and it will

not stick to the bottom of the dish .

FRIED EGGPLANT , JULIENNE STYLE Cut a pared eggplant in strips about four inches long and half an inch thick c and wide ; season with salt and pepper , roll in flour and fry at once in Cris o

hot enough to turn a crumb of bread to a golden brown in 20 seconds . The

. w t juliennes will cook in about three minutes Serve ith roas beef, veal , lamb

or fowl or with broiled meats or chicken . 3 5

Use level meas urements f or all ingredients TOMATO FRITTERS OR CUTLETS 1 can tomatoes Mteaspoonful paprika Monion Mcupful Crisco 6 cloves Mcupful cornstarch 1 1 tablespoonful sugar egg, beaten light 1 teaspoonful salt 1 egg and sifted bread crumbs o s Cook the tomat e with the onion , cloves , sugar and condiments , twenty min

utes uncovered, then press through a Sieve . Melt the Crisco , in it cook the t corns arch , then add the tomato pulp and stir until boiling . Remove from the r let fire and sti in the egg ; cook without boiling , stirring constantly meanwhile ,

set . Criscoed until the egg is Pour into a Shallow, dish , and, when cold, cut

or stamp out into cutlet shapes . These may be cut by a paper pattern with E - - h o a sharp knife . gg and bread crumb and fry in t Crisco . The Crisco should 40 brown 11. crumb of bread in seconds . E G GPL AN T , CREOLE STYLE 1 egg lant (medium) Mteaspoonful salt 4 tab espoo nfuls Crisco Mteaspoonful paprika 2 onions chopped 1Mcupfuls tomato (fresh 1 green pepper or canned) 1Mcupfuls soft bread Mcupful cracker crumbs crumbs 8 tablespoonfuls melted Crisco Mteaspoonful salt es Cut the eggplant in slic ; pare , then cut into cubes half an inch in diameter .

Pour boiling water over the cubes and let boil until tender , about twenty min

utes . Melt the Crisco ; in it cook the onions and green pepper until yellowed w t he l and softened (do not bro n in east) ; add the cooked eggplant , drained in s s a colander, the bread crumb , alt , paprika and tomatoes and mix thoroughly ;

add more salt, if needed , and turn into a baking dish suitable for the table ; mix the cracker crumbs with the melted Crisco and salt and spread over th e

L et t . t op of the mixture . cook in the oven about wenty minutes DELMONICO POTATOE S AU GRATIN 2Mcupfuls chopped Mcu pful cracker crumbs potatoes 8 tablespoonfuls melted Crisco Mcupful Crisco Mcupful flour Mto 1 whole cupful grated cheese Mteaspoonful salt 1 tablespoonful chopped parsley 2 cupfuls milk 1 tablespoonful onion pulp

. h Do not chop the potatoes too fine, leave in tangible pieces Melt t e Crisco ; a nd in it cook the flour salt until frothy ; add the milk and stir until boiling , ri Mi then stir in the potatoe s and turn into a C scoed dish . x the melted Crisco

with the crumbs and Spread over the top . Let cook in the oven until the Fo r crumbs are browned . a heartier dish stir the cheese into the sauce before

u . the potatoes . Parsley and onions may be added at pleas re SCALLOPED POTATOES WITH PEPPERS AND ONIONS

1 quart sliced potatoes, Mgreen pepper, chopped fine

blanched Mred pepper, chopped fine 1 l onion , grated or cut in teaspoonful salt very thin rings 4 tablespoonfuls Crisco milk a s needed Select a baking dish suitable to send to the table ; brush the inside with Crisco ;

in this put a layer of potato Slices (these should be cut very thin) , sprinkle with 86

Use level meas urements L f or all i ngred z ents t t e the some of all the o her ingredien s and continu layers until all are used .

to . t wo Pour in milk fill to the top of the potato Let bake hours or longer,

e . adding milk as n eded When the potatoes are done , there should not be an - in the . t s over supply of liquid dish Cooked pota oe may be used, when the t time of cooking may be reduced o abo ut an hour. EGGPLANT FRIED IN B ATTER ha lf slices of eg lant Mcupful flour 1 t li t egg, bea en g Mteaspoonful salt Mcupful milk Crisco for frying s cu i Cut the eggplant in halve , lengthwise, then t n slices half an inch t hick . o ff r Pare the purple skin , sprinkle with salt and eppe and dip , one by one , in th the batter . Fry to a golden brown in e hot risco . D o no t keep the fat at too high a temperature as the vegetable Should cook tender before the out

i t oo . the side s dark in color For batter, add the milk to the egg and gradu s s t ally tir into the flour and al ; let stand half an hour or longer before using .

is s u o n 8. r of rea The Cr co ho ld br w c umb b d in sixty seconds . POTATO CROQUETTE S 1 pint hot mashed po tato 10 drops onion juice 2 s o 1 tablespoonfuls Cri c egg yolk, well beaten Mteas po onful salt s o a rika 1 Mtea p onful p egg. well bea ten 1 t a blespo onf fine-chopped 4 tablespoonfuls milk parsley soft sifted bread crumbs Crisco for frying Use a ricer to mash the potato ; add the seasonings and beat with a slitted w th e . o ooden spoon ; add yolk and beat again Roll int balls in the hands, then roll the balls into any desired shape ; roll in crumbs then in the egg diluted

n . h with the milk, and agai in crumbs Fry in Crisco, ot enough to brown 11. crumb of brea d in forty seco nds . CREAME D CAB BAGE AU GRATIN t i Cut a small cabbage in quar ers, remove the hard center, co ver w th boiling t t water and let cook un il ender in an Open kettle . Chop the cabbage rather t - t i - coarse . Mel one four h cupful of Crisco ; n it coo k one fourth a cupful of oonf ul flour and half a teas , each , of salt and paprika ; add two cupfuls of i 1 a n a u m lk and stir until bo lin Rub Crisco over gratin dish, put in a layer t a o f cabbage, sprinkle light y wi h salt, add a layer of the s uce, two tablespo on fuls of grated cheese ( more cheese may be used) and so continue the layers n t t until the i gredien s are used , having the las layer sauce . Cover with t hree fourths cupful of cracker crumbs mixed with one-fourth cupful of melted - nf l ' Crisco a nd one fourth t ea spoo u of salt . Set into the oven to brown the G - crumbs . arnish the dish with hard cooked eggs sliced thin . The cheese ma i t d the s w hot i on be o m t e and dish erved ith or cold bo led t gue,ha m or corned bee L YO N N AI SE POTATOES f e h Take hal a small pe led onion and c op it ver fine . Stir and cook the onion in one or two tablespoonfuls of Crisco unti so ftened and slightly yel

o the . lowed . Skim the oni n from frying pan To the Crisco in the pan ad d

. t two additional tablespoonfuls of Crisco Turn in a pin of cold, boiled pota to, cut in slices betwee n one-fourth and one-half an inch thick ; stir and cook

until they are browned slightly and very hot, sprinkling meanwhile with half

. t ss the on a teaspoonful of salt Add the cooked onion, o ion and potato to

o n . gether thoroughly, and serve a hot dish 3 7

Use level meas urements f or all i ngredients E G G RE C I P E S

TH I N G S TO RE ME MB E R I N C O N N E CT I O N WI TH TH E SE RE C IPE S

I n dee fr n do not wa t for risco to s moke. Hea t risco unt l a crum of read eco mes olden p yi g, i C C i b b b g m ll r for m ro wn in 60 seco n or ra w dou xtures as cru e s fr1tters etc. 40 seco nds coo ed x tures b gh i , , , ; k i . cr t b ll 20 co nds fo r Fre nc fr e s Seconds ma be counted t as o ue t s codfish a s e tc . se d ota toe . us q e , , ; h i p y h

ne undred a nd o ne o ne undred a nd two etc. The fa t ma be tes ted a lso dro n mto it a o h , h , y by pi g W n o w httle iece of the a rt cle to be coo ed . en it r se s to the to u les v oro us a d r ns i k h i p, b bb ig y b ui c th f is h no W fr foo r i is eca r s i n h e no u or k e a t o t e u . en ed ds a so t use co s ot ot q y, gh h i b b, b C i gh . use ou a ve no t used e no u r sco Use lent a nd the ra w foods if added in sma ll ua ntl t les y h h C i . p y , q , Will not re d u h of th Th a r on in dee r sco fr n o ul ha n tha t of ce t e hea t e a t . e bso pti p C i yi g sh d be less t anot er fat h .

STUFFED EGGS , FRIED 6 fresh eggs Mteaspoonful paprika 4 sardines or anchovies cream as needed 1 Mcupful soft sifted bread egg, well beaten crumbs 3 tablespoonfuls milk 2 tablespoonfuls melted soft sifted bread crumbs Crisco Crisco for frying salt to taste parsley 1Mcupfuls salad dressing l o f Cover the eggs with boiling water, cover the dish and et stand on the back ra n e n n o ne the g half an hour, the heat quickly to the boiling poi t and let boil

minute ; remove to cold water, discard the shells , and cut in halves , lengthwise . u e n Press the yolks thro gh a sieve , add the fl sh Of the sardi es , picked fine , the

bread crumbs mixed with the Crisco, the seasonings, and cream to hold the se o ne mixture together . U in filling half Of each egg from which the yolks t h e were taken , shaping the mixture like a whole yolk ; dip the out side of corresponding halves in the beaten egg and press in place to form whole - - eggs . To the rest of the egg, add the milk ; egg and crumb the eggs and fry

in Crisco h o t enough to turn a crumb of bread a golden brown in 40 seco nds . n s Serve in a e t of parsley with Russian salad dressing in a bowl . SCOTCH WOODCOCK 2 fresh-boiled duck or fowl Mteaspoonful salt livers Mteaspoonful paprika 2 teaspoonf uls anchovy paste 4 slices h o t toast 1 egg yolk (raw) 1 m ph ] cream

2 tablespoonfuls Crisco 2 eggs , beaten light Mteaspoonful salt s With a wooden pestle and bowl , pound and rub the livers , paste , egg yolk , Cri th e co , salt and paprika , to a smooth paste ; press through a sieve and spread on

. Se t . r hot toast the toast in the oven Scald the cream in a double boile ,

and very gradually pour it on the eggs and salt , then return to the boiler and

stir and cook until the mixture thickens ; pour over the toast and serve at once . FRIED EGGS Melt about half a cupful of Crisco in a small frying pan ; after it h a s been

melted a few minutes (when it will brown 3 . crumb of bread in ninety seconds) add half a teaspoonful of salt and break into it two or three fresh eggs ; a s “ se t soon as the eggs are on the bottom, run a spatula beneath them to de

tach from the pan , if it is necessary ; pour the Crisco over the yolks with a spoon until the egg is as firm as desired ; remove with a skimmer to Slices of

cooked ham or to mounds of mashed or creamed potatoes or slices of toast . I f the Crisco be kept at proper temperature , the eggs will look a s if poached

in water . They are particularly good cooked this way . 3 8

Use level measurements f or all i ngredi ents

PUFFY GREEN PEA OMELET 1 tablespoonful Crisco 2 tablespoonfuls Crisco 4 egg yolks , beaten very light 2 tablespoonfuls flour 4 tablespoonfuls cold water Mteaspoonful salt Mteaspoonf ul salt Mteaspoonful pepper Mteaspoonful pepper Mcupful milk 4 V 1 egg whites , beaten ery light Mcupf uls cooked peas

Melt the Crisco in the omelet pan ; mix the water, salt and pepper into the n he yolks , fold i t whites and turn into the pan ; let the pan sta nd on the stove set n about two minutes , then into the oven to remai until a knife thrust into M the center may be removed without uncooked egg clinging to it . eanwhile melt the two tablespoonfuls of Crisco ; in it cook the flour and seasonings ; add

the milk and stir until boiling , then add the eas . When the omelet is cooked , a ndle cut it across the top at right angles to the of the pan , spread some of

the peas and sauce over the lower half , fold and turn upon a hot dish ; pour f the rest o the peas and sauce around the omelet and ser ve at once . Aspar in - o f agus , cut half inch pieces , chicken , cooked oysters , cubes ham or bacon . o r o r bits of macaroni spaghetti may replace the peas , and brown tomato

sauce the white sauce .

EGGS , WITH SPINACH AND CHEESE H eat chopped spinach (left over) with a little melted Crisco or a few table

f m . S spoonfuls o crea sauce , white broth or cream pread a thin layer of the spinach in Crisco e d ramekins and sprinkle with a little grated cheese ; break w fresh eggs into the dishes , season with a little salt and pepper , cover ith a

little of the spinach , sprinkle on a teaspoonful of grated cheese and let cook

in a very moderate oven from five t o eight minutes . LENTEN LUNCHEON DISH 5 hard-cooked eggs Mteaspoonful pepper 5 cold boiled potatoes 2 cupfuls milk M) raw onion M; cupful cracker Mcupful Crisco cr u mbs Mcupful flour 3 tablespoonfuls melted Mteaspoonful salt Crisco - Cut the potatoes and eggs in slices one fourth an inch thick . Melt the Crisco ;

in it cook the flour and seasonings ; add the milk and stir until boiling . Put 40

Use level meas urements f or all i ngredients Cris o the eggs and potatoes in a coed baking dish in alternate layers , scraping n t each a little onion juice and pulp and covering with sauce . Have the las Mix w layer sauce . the crumbs ith the melted Crisco and spread over the

et h o t . top . S into the oven to make very and brown the crumbs BEAUREGARD EGGS hard-cooked eggs Mteaspoonful pepper 2 tablespoonfuls Crisco l cupful milk 2 tablespoonfuls flour toast Mteaspoonful salt parsley Se arate the whites and yolks of the eggs and chop the whites and keep the

yo ks h o t over boiling water . Melt the Crisco ; in it cook the flour, salt and

pepper ; add the milk and stir until boiling ; add the whites of eggs . The fin er- bread for the toast should be in g length strips , cut to a point at one end and trimmed a little from the sides at the other end t o fit around a round cen

ter, the whole to simulate a daisy . Dip the edges of the toast lightly in boil ing salted water and set around the round of toast as a center ; spread all with

the whites in the sauce, then sift the yolks over the round in the center ; set

sprigs of parsley between the points on the edge and serve at once . VENETIAN EGGS l tablespoonful Crisco teaspoonful paprika l 3 e tablespoonful chopped tablespoonfuls ch ese, onion grated or cut fine Mcan choice tomatoes 3 unbeaten eggs 1 teaspoonful salt toast w - i Melt the Crisco in a hite lined d sh or flat double boiler ; add the onion , stir until yellowed and softened ; add the tomatoes and seasonings and stir until

boiling throughout ; set the ) an over boiling water , add the cheese and the il t u nt he . eggs and stir constantly eggs are cooked . Serve on toast

ME A T RE C I PE S

TH I N G S TO RE ME MB E R I N CO N N E C TI O N WI TH TH E SE RE C I P E S

I n dee fr n do no t wa t fo r ri sco to smo e . H ea t risco until crum of m l p y i g, i C k C a b bread beco es go den bro wn i n 60 seco nds for ra w do u mixt ures as crullers fri tters etc. 40 seconds for coo ed mixt ures gh , , , ; k , as cro uettes co dfish a lls e 20 seconds for Fr nc fri e n tc. e d ota toes . Seco ds ma be co unted t q , b , ; h p y hus

ne undred a nd o ne o ne undred a nd t wo etc. The fa t ma be tested a lso dro n nto it o h , h , y by ppi g i a li ttl i e of h rticl d W i b l e ec t e a e to be coo e . en t rises to the to u es Vi ro sl and w p k h p, b b go u y bro ns kl W mc the fa t is hot e nou . en fr ed foods a so r it is eca use Cr sco is no t hot eno u or q y , gh h i b b , b i gh ,

cause ou a ve not use d eno u Cri sco . Use lent a nd the ra w foods if a dded in sma ll ua nt t es be y h h p y , q i i , wrll r o t re duce h h f h The a sor t on i n dee Cri fr n s o l t e ea t o t e at . b p i p sco yi g h u d be less tha n that of n o fier fa t t .

C C HI KEN , C REOLE STYLE 3 tablespoonfuls Crisco Mteaspoonful salt 1 tablespoonful chopped 1 cupful chicken broth onion 1 cupful tomato purée 2 tablespoonfuls chopped 1 teaspoonful grated horseradish green pepper 1 teaspoonful lemon juice 3 tablespoonfuls flour cupfuls cubes cooked chicken Melt the Crisco ; in it cook the onion and pepper until softened ; add the flour and salt and cook until frothy ; add the broth and purée and stir until boiling ; 41

Use level meas urements f or all ingredients add the h i i t a nd le t b m v h ot er ngred en s eco e ery o t . Serve with toast or plain

. uree boiled rice For tomato p , press cooked tomatoes through a sieve fine

enough to keep back the seeds . CREAM OR BEC HAMEL SAUCE

3 ta blespo onfuls Crisco l cupful chicken broth 3 tables poonf uls flour Mcupful cream or Mteaspoonful salt 1Mcupfuls milk Mteaspoonful pepper

t , th e , t Mel the Crisco in it cook flour salt and pepper, add , he cold liquid and

t t . s ir constan ly until boiling This is a standard cream sauce . C HICKEN , FRIED IN BATTER

set Separate a chicken at the joints , wash and to cook in boiling wa ter ; let boil

five minutes , then let simmer until tender . Remove the pieces of chicken few from the broth , let drain a moments , then dip in fri tter batter and fry in

Crisco . The Crisco should brown a crumb of bread in forty seconds . Dispose w o on a serving dish , surround ith groups of co ked asparagus and serve a w yellow sauce in a bo l . YELLOW SAUC E FOR FRIED CHIC KEN cupful Crisco 1Mcupfuls chicken broth cupful flour 2 egg yolks teaspoonful salt Mcupful cream teaspoonful black pepper 1 teaspoonful lemon juice

Melt the Crisco ; in it cook the flour, salt and pepper ; add the chicken broth

and stir until boiling ; beat the yolks , add the cream and stir into the sauce (do

not let boil again) ; add the lemon juice . FRITTER BATTER FOR ' FRIED CHIC KEN 1 egg, beaten light cupful flour Mcupful milk teaspoonful salt Mteaspoonful k pepper Add the milk to the egg and gradually stir into the flour sifted with the salt

and pepper . C HIC KEN C ROQUETTES WITH BROILED TOMATOES Mcupful Crisco Mteaspoonful paprika 1 slice onion 1 cupful chicken stock 2 slices carrot Mcupful cream 1 Mcupful flour egg, beaten light u a t 1 Mteaspoonf l s l Mcupfuls chicken , in tiny cubes

h s Cook the vegetables in t e Crisco until yellowed , then add the flour and ea t so nings and stir and cook un il frothy ; add the liquid and stir until boiling, “ ” set then add the egg and let cook without boiling ; when the egg is , add the — no t . S chicken that has been cut in tangible pieces, chopped hape in balls . - - u . Egg and bread crumb and fry as sual Have ready halves of tomatoes , t brushe d over with Crisco and broiled , one for each croquette . Se the cro s m quett e upon the tomatoes . pour a white or béchamel sauce around the , and six serve at once . The recipe makes or eight croquettes .

Use level measu rements f or all i ngredients CHIC KEN SALAD ECLAIRS 12 Mcupful Crisco blanched almonds, l cu pful bo iling water chopped Mteaspoonful salt 2 cupfuls chicken cubes l cupful flour 1Mcupfuls sliced celery 3 large eggs salad dressing n th e Set a saucepan containi g Crisco , water and salt over the fire ; when the f mixt ure boils si t in the flour and beat vigorously . When the mixture sepa r in ates from the sides of the pan , turn into a bowl and beat the eggs , one at a . Criscoe d h time, and very thoroughly Shape the paste, on a baking s eet , in strips about three inches long and an inch wide, brush over with beaten egg - w . fiv and sprinkle ith the chop ped nuts Bake about twenty e minutes . When cold and ready t o serve fill with the chicken and celery mixed with th e salad

dressing . These are particularly appropriate for the main dish of the menu at card parties o r evening companies . CH I CKE N GUMBO (STEW) 3 tablespoonfuls Crisco l teaspoonful salt 4 ounces ham 1 quart boiling water 1 fowl Mpod red pepper 1 2 onion , sliced Sprigs thyme 1 quart green okra pods 3 or 4 tomatoes Mcupful flour salt to season boiled rice i Melt the Crisco , in t cook the ham cut in bits and the fowl , separated at the

joints into pieces for serving, until lightly browned ; if the pieces of fowl be

rolled in flour, they will brown more quickly ; add Crisco as is needed and cook

with care that neither fowl nor Crisco be browned too much . Remove the chicken and ham to an agate or white-lined saucepan as they are browned ;

cook the onion and okra after the chicken and when yellowed a little, add to the t he e fowl in the saucepan ; add more Crisco to frying pan , if n eded , and when t hot s ir in the flour and salt ; stir until frothy , add a little cold water (about one

cupful) and stir until boiling, then add a quart of boiling water a n d let boil six five or minutes ; pour over the fowl , add water just to cover the fowl , also co v the pepper, thyme and tomatoes , skinned and cut in pieces ; let simmer,

ered , until the fowl is tender, adding boiling water if needed to kee p the fowl

c . se . r u overed Add salt to taste before rving At se ving, p t a generous spoon ul i f of boiled rice n each plate .

Use level measurements f or all i ngredients LOIN OF VEAL STUFFED AN D ROASTED Have ready a loin of veal with flank end trimmed to the length needed to en

. a t set close the dressing Season the inside of the me with salt and pepper, s the w th e dressing clo e to tenderloin, dra the flank end over it and fasten securely by tying around it several pieces of tape or narrow strips of cotto n

cloth . Melt half a cupful of Crisco in half a cupful of salted water and use to

. oo t baste the meat Let c k hree hours or longer . After the remova l of the

sa the . meat , make a brown uce in baking pan CHESTNUT STUFFING FOR VEAL t - Shell and blanch wenty four large chestnuts , let cook until tender in boiling w ater, drain and press through a sieve ; add two cupfuls of soft bread crumbs , - two thirds a cupful of melted Crisco , a teaspoonful of salt , half a teaspoonful of of black pepper and a teaspoonful powdered thyme, and mix all together. AL A ROUND STEAK , IT I N STYLE t 1 2 pounds round s eak onion , sliced

2 ounces of fat from edge of steak Mclove garlic, crushed u 1 Mcupf l soft, fine bread crumbs green pepper, sliced 1 teaspoonful salt 2 cloves Mteaspoo nful pepper l teaspoonful salt 1 tablespoonful scraped onion 2 tablespoonfuls Crisco

1 egg, well beaten Mpackage macaroni or 1 can tomatoes spaghetti l cupful water cheese to t aste w fa t the Chop the meat ith in the food chop er ; add crumbs , salt, pepper , onion and egg and mix together thorough y ; shape into balls the siz e o f a n t i egg . Cook the tomatoes, wa er, sliced onion , garl c, green pepper , cloves , sal t

t . to and Crisco half an hour , hen press through a sieve Return the fire in a n w o the t agate dish or casserole and hen b iling lay in mea balls , cover and let

simmer abo ut one hour . Meanwhile cook the macaroni or spaghetti in rapidly w boiling, salted water until tender ; drain and rinse in cold ater . Lift the meat s w t a balls to the center of a large erving dish , surround them i h the mac roni , w w t pour the sauce over the hole, sprinkle ith grated cheese and se a gree n

t he . six pepper cut in thin slices on edge of the dish Will serve to eight people . H AM TIMBALES 2 t t M o eggs , bea en ligh teasp onful paprika 1Mcupfuls milk WH I T E S AU C E 1 cupful chopped ham cupful Crisco (cold cooked) cupful flour Mcupful soft sifted bread teaspoonful salt crumbs teaspoonful pepper Mteaspoonful salt 2 cupfuls milk n the Add the milk to the eggs and gradually stir i to ham , bread crumbs and Criscoe d set seasoning . Turn into timbale molds ; these on folds of cloth t or paper in a baking pan , surround with boiling wa er, and let cook until firm

but without bo iling the water . While these are cooking, melt the Crisco ; in

it cook the flour, salt and pepper and stir until frothy ; add the milk and stir

until boiling . Green peas (cooked) or asparagus tips may be stirred into the

are . sauce . When the timbales unmolded , pour the sauce around them 44

Use level measurements f or all i ngredients L SPANISH VE AL BALLS EN CASSEROLE 1Mpounds veal cutlets Crisco for browning meat 3 tablespoonfuls softened Crisco and vegetables 4 on Mcupful soft , sifted bread ions , peeled crumbs 16 potato ba lls 1 egg, well beaten a green or red pepper Mteaspoonful salt 1Mcupfuls cooked tomato Mteaspoonful paprika Mcupful broth 1 teaspoonful chopped parsley Mteaspoonful salt Pass the veal from which all unedible portions h ave been taken through a food J chop er ; add the Crisco , crumbs , egg , salt, paprika and parsley and mix thor o u hl g then shape into balls in the hands , roll these in flour, and let cook in 3 tablespoonfuls of Crisco melted in a frying pan , turning as needed , until n brow ed a little on all sides ; then as browned , transfer to the casserole . Par o n b il the onions five minutes , drai , dry on a cloth , brown in the hot Crisco and Use F - add to the casserole . a rench potato ball cutter to cut the balls from c u t F pared potatoes , or them as for rench fried potatoes ; parboil five minutes , drain , dry , brown in the hot Crisco and add to the casserole with the pepper cut in shreds , and the tomato and broth heated to the boiling point ; add the salt ; cover the dish and let cook in the oven about one hour and a half . Serve from the dish . C PO ARSKI TENDERLOIN UTLETS , J STYLE 1 pound beef tenderloin Mteaspoonful black pepper pound veal steak Mcupful rich cream

Mcupful cooked ham soft , sifted bread crumbs 1 Mcupful Crisco egg, beaten slightly l teaspoonful s a lt Cri sco fo r frying

Press the beef , veal and ham through the food chopper together ; the meat is t weighed af er all refuse has been removed . Cream the Crisco with the salt and w pep er , then gradually ork with a wooden spoon into the meat ; when thor

h . oug ly blended , gradually work in the cream Divide the mixture into eight or ten portions , roll each into a compact ball , then flatten and press with the 45

Use level measurements f or a ll i ngredi ents fingers into cutlet shapes ; roll in crumbs , cover with egg and again pat in the n crumbs ; let sta d a short time, remove superfluous crumbs and fry in h o t

Crisco , or sauté in the frying pan , first on one side and then on the other , in h o t Crisco . Serve hot with string beans, asparagus tips or spaghetti cooked

with tomato . SHEPHERD ’S PIE fine- Crisco e d Put cooked meat in thin slices , small cubes, or chopped, into a

baking dish , and add stock or sauce to moisten , also such seasoning as is de

sired . Celery salt is appropriate for chicken , a little chopped mint or a few m O is capers with la b, and Worcestershire sauce with beef . nion juice good u with any variety of meat, and salt is needed with all . Have ready eno gh s to mashed potato well prepared and easoned , to cover the top of the dish the

depth of half an inch or more . Brush over the top with beaten egg , or sprinkle

with Crisco ed cracker crumbs . Set into the oven to become very hot and

brown the crumbs . The dish may be made with cold ingredients , but it is at

its best when the sauce or stock and the potato are hot . Then let stand in a

hot oven only long enough to brown the top . M VEAL OR LA B HEARTS , STUFFED

th e . Wash and cleanse hearts Wipe dry , and fill the cavities with bread dress e ing. Draw the sides together at the top with a ne dle threaded with twine to Se t hold in the dressing . on a rack in a steam kettle and cook about three t o hours ; remove a baking pan , dredge with salt, pepper and flour and cook in

the oven about half an hour, basting three or four times with three tablespoon - fuls of Crisco melted with one fourth teaspoonful of salt . BRE AD DRESSING FOR HEARTS l cupful soft bread crumbs Mteaspoonful black pepper Mcupful melted Crisco Mteaspoonful onion juice Mteaspoonful salt 1 teaspoonful chopped parsley SCALLOPED CHIC KEN AND GREEN CORN

Use remnants of chicken from a roast or boiled fowl . Free the meat from F - u . o r skin , bone and nedible portions each cupful and one fourth of meat

take one cupful of fresh corn pulp and one cupful of cream sauce . Mix the

chicken with the sauce , then dispose in layers in a baking dish or in individual

dishes, a layer of chicken in sauce and a layer of corn pulp . Cover with one cupful of cracker crumbs mixed with o ne -fourth cupful of melted Crisco and - one fourth teaspoonful of salt ; let cook about ten minutes, or until hot through

out and the crumbs are browned . SLICED H AM EN CASSEROLE “ ” Have the ham cut in slices about half an inch thick ; remove rind if present

and let cook in an iron frying pan until browned on one side, then turn to brown

e . the other side . S t the browned ham in the casserole For two slices leave about o ne-fourth cupful of Crisco in the frying pan ; add one-fourth cupful of t o f flour and stir un il frothy , then add nearly two cupfuls beef or veal broth or cold water and stir con stantly until boiling ; turn the sauce over the ham in the

casserole, reheat to the boiling point , cover, then let cook in a slack oven or on

h a . the back of the range an our and a h lf or longer For variety , occasionally

u se no flour or broth but heat a pint of milk in the frying pan , that it may take t o up the browned juices of the ham adhering the pan , and pour this over the

ham . 46

Use level measurements f or a ll i ngredi ents

C ORNED BEEF HASH , WITH BANANAS

of A Chop fine an equal quantity cold corned beef and potatoes . small portion

of the beef should be tender fat . Heat two or three tablespoonfuls of Crisco in the frying pan ; turn in the chopped material and add a few tablespoonfuls of of broth and a dash paprika ; mix all together thoroughly, then cover and

h ot . let stand until very Do not let the hash brown next the pan , stir occasion h o t o r ally . Turn on a serving dish , pour a ring of tomato catsup n the platte

around the hash , and serve at the same time baked bananas . BAKED BANANAS FOR HASH

Take one banana for each person to be served . Remove the pulp from the skins and scrape o ff all threads ; melt two o r more tablespoonfuls of Crisco o n a baking dish ; and add one-fourth a teaspoonful of salt ; c ut the bananas in v hal es , crosswise , roll them in the Crisco to coat them thoroughly, then let bake without browning the Crisco in the dish ; ha st e with the Crisco occasion

ally while baking . The bananas will be tender in from ten to fifteen minutes

and lightly browned on the outside . A M C C E VE L , LA B OR HI KEN SOUFFL

2 . 3 tablespoonfuls Crisco eggs , beaten sepa 2 tablespoonfuls flour ra t ely Mteaspoonful salt 1 tablespoonful chopped Mteaspoonful pepper parsley 2 cupfuls broth or milk Mteaspoonful celery or part of each salt Mcupful soft fine bread 1 teaspoonful onion crumbs juice 2 cupfuls chopped meat M elt the Crisco ; in it cook the flour, salt and pepper ; add the liquid and stir b until oiling ; add the crumbs and meat , fold in the yolks, then the whites and turn into a Criscoed baking and serving dish ; surround the dish with boili n g water and let cook without boiling the water until well puff ed and firm in t h e S center . erve from the baking dish ; pass mushroom or other sauce with t h e me son . MUSHROOM SAUCE Mcupful Crisco 1Mcupfuls highly flavored brown MCupful flour stock or broth Mteaspoonf ul salt Mcupful cream Mteaspoonful pepper 1 cupful canned mushrooms cut in halves

Melt the Crisco ; in it cook the flour, salt and pepper ; add the broth and cream l n . and stir u ti boiling, then add the mushrooms and serve HOT H AM SANDWICHES 6 slices bread chopped ham 1 Mcupful Crisco egg, beaten light Mteaspoonful salt Mcupf u l milk Mteaspoonful mixed Mteaspoonful sa lt mustard Crisco fo r frying of - Cut the slices bread one third an inch thick , cut the slices in halves and re

move crusts ; cream the Crisco , beat in the salt and mustard and use to Spread

the bread rather lightly, then spread half the slices with the ham , and pre ss

U3 level mea r nts [C on t inued o n p a ge 5 1] all i n xé1m ;or g S S GREEN PEPPER , TUFFED AND BAKED 8 green peppers 2 tablespoonfuls Crisco 1 1 2 cupful rice , blanched small onion 1 cupful broth 3 branches parsley 3 Mcupful thick tomato mushrooms , if de purée sired ul t 1 u Mteaspoonf sal c pful cooked ham, chopped Mteaspoonful salt

o ff the . Trim one end of peppers , that they may stand level and form cups ca n Sometimes better shapes be secured by cutting the peppers in halves ,

n . le gthwise , to form two receptacles from one pepper Discard the seeds, par 1n m set boil bo iling water ten inutes , wipe and , when filled , into a baking dish , dd 1n a a little boiling broth or water, and let cook the oven about ten minutes

S . or until very hot throughout . erve from the baking dish To prepare the m a nd filling, heat the broth , to ato salt to the boiling point , add the rice and se . M m t to cook m a double boiler elt the Crisco , it stir and cook the chopped h vegetables u ntil softened somew at, then add to the rice to cook until the rice is n . Add a s te der the ham and more salt if needed and use above . Tomato or cream sauce may be poured around the peppers before serving. INDIVIDUAL C HIC KEN SHORTCAKES 2 cupfuls pastry fio ur Mcupful Crisco 4 level teaspoonfuls Mc upful flour baking powder teaspoonful salt Mteaspoonful salt teaspoo nful pepper Mt o Mcupful Crisco 2 cupfuls chicken broth Mcupful milk (about) 2 cu ul cooked chicken (in c upfes ; cut Make biscuit of the ingredients in the first column , them about three m M fl inches in dia eter . el t the Crisco ; in it cook the our and seasonings ; add

t th e . u the broth , stir un il boiling and add chicken Split the bisc it, spread with butter and dispose chicken in sauce over the lower halves of the biscuits ; se t

of . the other halves above, and pour over the rest the chicken

50 . t o two pieces together, sandwich fashion Add the milk and salt the egg and mix thoroughly ; in this dip the sandwiches , first on one side and then on the M other . elt Crisco in a frying pan , in it cook the sandwiches till brown on

t o . one side , then turn brown the other side F FRICASSEE O POULTRY WINGS , PRINCESSE

fo r This dish is recommended , particularly, service in places where quite a large n umber of roasted fowl are carved before they are sent to the table .

The roasted wings are undesirable portions , but cooked after this recipe they are delicious . 8 chicken wings 1 cupful thin cream 4 tablespoonfuls flour 1 cupful chicken broth 4 tablespoonfuls Crisco yolk l or more eggs Mteaspoonful salt 2 tablespoonfuls cream 1 Mteaspoonful pepper cupful rice, boiled dry 1 pint cooked peas

Cover the wings with boiling water and let simmer un til tender . The water should be reduced to little more than a cupful . Make a sauce of the flour ,

Crisco , salt , pepper , cream and broth . Let the wings stand in the sauce over hot water , close covered , for some time . Add the yolks , beaten and mixed with the cream . Dispose the rice in a mound in the center of a dish (or in the

n . o same way on i dividual plates) Set the wings on the rice , and pour ver a

u . S part of t ll e sauce . T rn the peas around the rice erve the rest of the sauce in a bowl BROWN FRICASSEE OF VEAL

Cut a slice of veal from the leg into pieces for serving . Pound them with a “ ” meat tenderer, or with the flat side of a cleaver , to reduce the thickness - M - about one half . elt one fourth a cupful of Crisco in a frying pan ; roll the pieces of veal in flour , then let cook in the hot Crisco until browned on o ne

t o . side , then turn brown the other side When browned remove to a casse role ; t pour broth or hot water in o the frying pan , and let boil until the browned j uices are removed from the surface of the pan , then pour the liquid into the

Add . casserole . salt and pepper as needed Cover and let cook in a very

. S moderate oven an hour or longer erve from the casserole . Tomato purée

90 . I f r (see age ) may be added a thicker sauce is p eferred , add with the veal ,

one o urth a cupful of flour stirred with a little cold water . C C M FRIED HI KEN , ARYLAND STYLE Sin e and clean then separate a young chicken weighing about two pounds a n a half into pieces at the joints ; divide the breast and the back to make with

the others about twelve pieces in all ; roll these lightly in flour, seasoned with t salt and pepper, then in a bea en egg, diluted with two or three tablespoonfuls

w . of milk or ater , and then in sifted bread crumbs Melt a cupful of Crisco in

a frying pan , put in the prepared chicken and let cook very slowly about o ne

hour, turning the pieces as needed to cook all sides evenly . If the chicken be

o o t oo . cooked t fast , it will be dry and brown When the chicken is cooked , ff pour o the Crisco , leaving about three tablespoonfuls in the pan ; to this add l a three tab espoonfuls of flour , h lf a teaspoonful of salt and a little pepper ; stir u and cook ntil frothy , then add one cupful and a half of cream , and cook and

stir until boiling . Dispose the chicken on a hot serving dish and surround it - - S with corn and oyster fritters . erve the sauce in a sauce boat . 5 1

Use level meas urements f or a ll ingredi ents CORN -AN D -OYSTER FRITTERS 1 cupful corn nlp Mcu ful milk 1 e l 1 le ed i o egg, b aten ight tab spoonful melt Cr sc Mteaspoonful salt Mcupful pastry flour Mteaspoonful black pepper Mteaspoonf ul baking po wder 1 cupful oysters w th of co With a sharp knife, score the rows of kernels length ise, on e ea rs rn , e s and with the back of the knife, press out the pulp ; add the other ingr dient H t h (save the oysters) in the order enumerated and mix t horoughly . eat e r oysters to the boiling point, drain and dry on a cloth . Take up a little batte

t h o t c . in a tablespoon , lay on an oys er , cover with batter and drop into Cris o

. one Proceed until the frying pan is filled Let cook until browned on side ,

then turn to brown the other side . VEAL OYSTERS COOKED IN MILK 1 large slice veal from the cracker crumbs round salt and pepper 1 egg Crisco 4 ta blespoonfuls milk milk a s needed i z h t he Cut the veal into l eces the si e of a large oyster . Beat t e egg and add ; . in four tablespoonfu of milk Di the veal in the egg and milk, then roll sa cracker crumbs seasoned with t and pepper . Melt Crisco in a frying pan , - and in it cook the veal until well browned , then t urn to brown the other side .

Add milk to cover the meat completely , cover the dish and let cook in a very

s . moderate oven about an hour, t hen uncover and let cook fifteen minute H A M P AL SHED LA B , ROVENC E 1 onion , chopped Mteaspoonful pepper 4 tablespoonfuls Crisco Mcupf ul tomato purée l cupful fresh mushrooms, l cupful rich stock 2 peeled and broken in cupfuls cold roast lamb, chopped pieces 4 or 6 rounds t oast 4 6 ed Mcupful flour or halves t omatoes , broil Mteaspoonful salt 2 ta blespoonf uls Crisco Cook the onion and mushrooms in the Crisco— the mushrooms may be omit — t a nd ted add the flour , sal and pepper and cook until frothy ; add the purée

. on the set t he stock , stir until boiling, then add the meat Dispose toast and

halves of tomato above . To cook the tomato , dip each slice in melted Crisco

s . mixed with a little salt , then roll in soft bread crumb Let cook in the oven l in the dish in which the Crisco was me ted . Lift the tomato to the meat

with a broad spatula . For t omato purée see bottom of page 90. AL PO ARS Y Y VE CUTLETS , J K ST LE 1 pound chopped ra w veal Mteaspoonful grated nutmeg 1 Mcupful Crisco egg, well beaten Mteaspoonful salt 2 tablespoonfuls water or milk

Mcupful thick cream soft , Sifted bread crumbs Mteaspoonful paprika Crisco for frying Purchase nearly one pound and a half of veal steak and discard everythin g e but clear meat ; press this through a food chopper , then pound with a pestl

in a wooden bowl to a smooth pulp ; pound and work in the Crisco , salt , cream 52

Use level measurements for all i ngredi ents and seasonings until the whole mixture is a smooth and evenly blended mass ; - let chill a little ; then wet the hands in cold water and form into cutlet shapes . Mi n ull s . x Make the shapes thin , as the mixture co tracts and p in cooking the egg with the water , cover the cutlets with crumbs , then with egg, and roll again

six . no t in the crumbs . Fry in deep fat about minutes The fat Should be too L et hot or the cutlets will be browned before they are coo ked through . the fat be hot enough to brown a crumb of soft bread in sixty seconds . Serve with see 83 tomato sauce ( page ) and green peas or asparagus . Raw chicken , ham or fis h may be cooked in the same way .

GREEN STUFFING FOR FISH , VEAL OR FOWL 2 Mcupfuls soft bread Mteaspoonf ul crushed thyme crumbs or marjoram Mcupful melted Crisco Mteaspoonful salt 3 tablespoonfuls fine 2 tablespoonfuls fine-chopped chopped parsley green pepper 1 tablespoonful scraped onion pulp

i . Mix all together thoroughly , omitting the onion f desired This makes a M f . l light , crumbly stu fing oisture , as egg or broth , wi l make a more solid mixture but not as wholesome a st u fli ng. YORK HAM

c ut off t Scrub the ham and discolored portions ; if salt , soak in cold wa er over Set night . to cook in plenty of cold water, adding to it an onion , a carrot , and part of a bay leaf . Let boil ten minutes , then Simmer until nearly tender . t o Remove the rack in a baking pan , fat side uppermost ; remove the Skin , pour - over a pint of hot cider, a cupful of rich , highly seasoned beef broth and one third a cupful of sugar . Baste the ham each ten minutes with the liquid in the i - pan and let cook until the ham s well glaz ed . Serve hot with a sauce made of the liquid in the pan .

B RE AD RE C I PE S

I n recipes in which yeast is employed the proport ions of flour indica ted are for brea d flour; in a ll i r o ur other rec pes use past y fl . WHITE BREAD QU I C K ME TH O D 2 cakes Fleischmann ’ s yeast 2 tablespoonfuls Crisco 1 quart lukewarm water 3 quarts sifted flour 2 tablespoonfuls sugar 1 tablespoonful salt

Dissolve yeast and sugar in lukewarm water, add Crisco and half the flour . i Beat unt l smooth , then add salt and balance of the flour, or enough to make dough that can be handled . Knead until smooth and elastic . Place in Crisco ed se t bowl , cover and aside in a moderately warm place, free from draft , until — - - light about one and o ne half hours . Mold into loaves . Place in well Cris l . o ne coed bread pans, fi ling them half full Cover and let rise hour , o r until -fi ve t o . double in bulk . Bake forty sixty minutes

N OTE : O ne ca ke of yeast ma y be used with ood results ; but remember the q uicker a nd st ro nge r r m the fermenta t on the etter the rea d. The est rea d a e s ave a do ted u c et ods. i , b b b b k h p q i k h 53

Use level measurements f or all ingredients APPLE CAKE 2 Mcupfuls flour Mcupful milk (about) r 3 ua y M3 teaspoonful salt 2 o apples , pared , q 4 teaspoonfuls baking powder t ered and cored Mcupful sugar 2 tablespoonfuls sugar Mcupful Crisco 1 teaspoonful cinnamon l egg, beaten light 2 tablespoonfuls currants

Sift together the flour , salt, baking powder and sugar ; with two knives cut in the Crisco ; t o the egg add the milk and gradually stir into the dry ingredients risc e s to make a mixture soft enough to spread in a C o d pan . U e a pan about

10 6 . 1n by /4 inches Cut the prepared apples slices and press these, thin

edge downward , in parallel rows in the top of the dough ; dredge with the

sugar and cinnamon , Sprinkle on the currants and let bake about half an t hour . When nearly baked , a lit le apple jelly may be spread over the apples

and the dish returned to the oven t o finish cooking . BLUEBERRY TEA CAKE l 1 t 2 cupfu s pastry flour egg, beaten ligh 4 teaspoonfuls baking powder Mcupful milk Mteaspoonful salt 3 tablespoonfuls melted Crisco 1 cupful sugar 1 cupful blueberries

Sift together the dry ingredients ; add the egg, milk and Crisco and mix oughly ; beat in the blueberries and turn into a Criscoed biscuit pan ;

about half an hour . FRENCH BREAD 1 cake compressed yeast 2 cupfuls lukewarm water Mcupful lukewarm water 1 teaspoonful sa lt flour for kneading Mix the yeast evenly through the half cupful of water ; add the rest of the water

and the salt and stir in flour t o make a dough . Knead the dough until smooth

and elastic . Cover and let stand until doubled in bulk . Divide the dough

into two pieces , roll and stretch these on the board until they are suitable 1n

length for the pans , which are long and narrow . Let stand until again doubled

in bulk . Bake about forty minutes . Brush over with white of egg, bea ten

slightly and strained , and return to the oven to dry the egg . 54

Use level meas urements f or all i ngredients

QUI CK RAISIN AN D N U T ROLLS 3 cupfuls pastry flour 1 ta blespoonful softened Crisco 5 teaspoonfuls baking pow Mcupful sultana raisins der Mcupful nut meats broken in Mteaspoonful salt piece s Mcupful Crisco 2 tablespoonfuls sugar 1 b a 1 egg, e ten light teaspoonful cinnamon , if de Mcupful milk (nearly) sired he t w cu t the o . Sift together dry ingredients, t ice , and with two knives in Crisc Add part of the milk to the egg and use in mixing the dry ingredients to a

e n use . dough that cl a s the bowl , more of the milk as is required Turn the to a ro dough on a floured board , roll coat slightly with flour, and kne d and ll e - the s d into a r ctangular sheet one third an inch thick, Spread with oftene

the d o . Crisco, sprinkle over other ingre ients, and roll compactly as a jelly r ll Cut in pieces a n inch and a half long ; set on end close together in a Criscoed - fi . pan . Bake about twenty ve minutes PARKE R HOUSE ROLLS 1 cake compressed yeast 1Mto 2 cupfuls bread flour Mcupful scalded and cooled Mteaspoonful sa lt milk 1 ta blespoonful sugar 1 Cupful scalded and cooled Mcupful melted Crisco milk a bout 2 cupfuls bread flour t n a - u Sof e the ye st in the one fourth cupful of milk, mix thoro ghly and add to the cupful of milk, and stir in the flour ; use enough to make a batter that is e a easily bea ten ; b at until smooth , cover and let st nd until light ; add the other

a nd to so . the u ingredients mix a ft dough Add the last of flour, caref lly, to

. ru avoid a stiff dough . Knead until smooth and elastic Wash the bowl and b sh u o a in over the inside with Crisco ; p t in the dough , c ver and let st nd to double a u the d h red d bulk . C refully turn the dough pside down on boar , very lig tly d ge with flour ; pat with the rolling pin and roll into a shee t half an inch thick . If 56

' " vel meas urements all i ngredi ents directions h a ve been followed the dough may be rolled o ut”with but a few motions of the pin . Lift the dough (that it may fly back into place now t cu t - rather han after the rolls are cut out) ; into rounds, brush over one half of ea ch round with melted Crisco and fold in the center . Set close together

in a Crisco ed pan .

. t When doubled in bulk bake about half an hour For a crus y exterior, brush over the top of the cooked rolls with slightly beaten white of egg ; for a soft t s crust brush over with hin starch , and in both ca es return to the oven to set be w a . th e gl ze Both the egg and starch Should ell rubbe d in . To make the s t wo w tarch stir teaspoonfuls of cornstarch with a little cold ater, then pour w O n half a cupful of boiling ater and let boil ten minutes .

RYE BREAD WITH CARAWAY SEEDS

1 cake compressed yeast 2 tablespoonfuls melted Crisco Mcupful lukewarm water 1 tables oo nf ul caraway seeds 1 cupful lukewarm water 1Mcup uls white flour Mteaspoonful salt rye flour for dough (about 2M cupfuls)

s the w t Mix the yea t through small measure of ater horoughly , then add the o ther ingredients in the order enumerated and mix t o a dough ; knead until w smooth and elastic ; ash the bowl and rub the inside with Crisco . Set the u do gh in the bowl , cover close and , when doubled in bulk , turn upside down o without disturbi n th e dou h more tha n is necessa r on the b ard , g g y , and roll under the hands to fit a French bread pan . Cover and when again light Slash across r r w th e top in th ee places , brush over with milk o ate r and bake about fifty

minutes .

WHOLE -WHEAT BREAD (TWO L O AVE S)

Mto 1 whole cake com 2 tablespoonfuls Crisco pressed yeast 2 tablespoonfuls sugar Mcupful lukewarm water 1 teaspoonful salt 2 cupfuls lukewarm liquid 4 cupfuls whole-wheat flour (milk or water or part 2 to 3 cupfuls white flour of each) ni ht O f t If the bread be mixed at , use the small quantity yeas indicated ; mixed

the . in the morning , use w ole yeast cake The milk should be scalded and sa lt let t o the water boiled , add the Crisco , sugar and and cool lukewarm , then add the yeast mixed with the half cupful of water and th e flour . Use an earthen “ ” mixing bowl and mix the ingredients with a case knife or a larger knife of the sa me shape .

t t o Knead the dough until smoo h and elastic ; return the bowl , cover close and let stand until doubled in bulk . The temperature for the first two hours should be about after fermentation is well established , if the temperature 50 be reduced to or even lower, no harm will result . Cut through and through the dough with a knife ; cover and let stand again until doubled in bulk , or shape at once into t wo loaves . When the loaves are again nearly doubled in bulk bake one hour . 57

Use level meas urements f or all i ngredients DE S S E RT RE C I PE S

INDIAN TAPIOCA PUDDING

1 quart milk 2 ta blespoo nfuls Crisco cupful Indian meal 1 teaspoonful salt cupful quick-cooking 1 cupful molasses tapioca 1Mcupfuls cold milk Scald the milk in a double boiler ; stir while Sprinkling in the meal and tapioca the t t and continue to stir until apioca becomes ransparent ; add the Crisco , sa lt

and molasses and turn into a Criscoe d pudding dish . Pour over the cold milk

. a and , without stirring in the milk, bake one hour Serve with or without cre m .

C C RI E PUDDING , POR UPINE STYLE l Mcupfu rice, blanched Mcupful orange marmalade 2 cupfuls milk Mteaspoonful salt 3 Mcupful sugar eggs , well beaten Mcupful blanched almonds

To blanch the rice , put it over a hot fire in a quart of cold water and stir while o i heating to the b iling point ; let boil three minutes , drain , r nse in co ld water

. e u and drain again Put the ric over the fire in a do ble boiler with the milk , l l sugar, marmalade and sa t , and let cook unti tender ; beat in the eggs and

t urn into a mold brushed over with Crisco and dredged with sugar . Let cook in the oven on folds of paper and surrounded with boilin water abo ut half an

hour . Turn the pudding upon a serving dish , Split the a monds and press one nd the udd1n of hem into p g at regular distances one from another . Serve fio t witt

GO L D E N SAU CE Mcupful Crisco Mteaspo onful salt 1 cupful brown sugar Mcupful scalded milk 2 w 2 egg yolks , beaten light egg hites, beaten s tifi vanilla or nutmeg

Cream the Crisco ; beat in the sugar , yolks and salt ; gradually beat in the ho t

milk ; cook and stir over hot water until the mixture thickens , then fold in the “ ”

s . whites ; cook till et , add the flavoring COTTAGE PUDDING Mcupful Crisco 2 Mteaspoonfuls baking Mcupful sugar powder 1 tr ol S 1 egg and ex a y k, AU CE well beaten 1 cupful maple syrup 1 Mcupful milk egg white , beaten dry 1 l 1 Mcupfu s flour cupful cream, beaten light t the Cream the Crisco , bea in sugar, the egg and yolk , and alternately the

i . or ffi milk and flour w th the baking powder Bake in a sheet in a mu n pan .

Serve hot with sauce poured over . For the sauce , boil the syrup until it forms t t a soft ball when es ed in cold water, pour gradually on the white of egg,

w . beating constantly mean hile, fold in the cream 58

Use level measurements f or all i ngredients RAISIN BREAD 1 cake compressed yeast Mcupful Crisco , melted 1Mcupf uls scalded-and Mteaspoonful salt 1 cooled milk egg, beaten light 1Mcupfuls bread flour Mcupful raisins

(about) bread flour as needed , about Mcupful sugar 2 cupfuls

a d Mix the yeast , broken in pieces , with Ma cupful of the milk ; d to the rest of the milk with the first measure of flour and beat until smooth . Cover a nd let stand out of drafts until very light and full of bubbles ; add the other in redie nt s g and mix to a dough . Knead until smooth and elastic . Set aside to u - double in b lk ; shape for a brick loaf pan , when again light ; bake one hour .

VIRGINIA SPOON CORN BREAD

3 cupfuls boiling water Mcupful milk 1 l l 3 Mteaspoonfu s salt eggs , beaten light upf ul breakfast hominy 1Mcupfuls corn meal 3 tablespoonfuls Crisco 2 teaspoonfuls baking powder h Add the salt to the water , set over a ot fire and gradually stir in the hom t n iny ; let cook three or four minu es while stirri g, then let cook undisturbed h t t h e over boiling water t irty minu es ; add the Crisco , milk, eggs and the

corn meal sifted with the baking powder and mix all together thoroughly . Turn into a Crisco e d baking dish (suitable for the table) and let bake forty ix . s t o five minutes This will serve or seven people , and is be served with a h t sp oon while o . 1 cake compressed yeast 4 eggs Mcupful lukewarm water 1 dozen blanched 2 cupfuls bread flour almonds Mg teaspoonful sa lt AP RI CO T S AU C E 1 tablespoonful sugar Mcan apricots M and 2 tablespoonfuls 1Mcupfuls sugar (ctu1psefoul Crumble the yeast cake into the water and stir in enough of the flour to make a dough ; knead the little ball of dough until smooth and elastic ; cut half through the ball of dough in both directions and drop it into a bowl of luke warm water ; set the bowl in a warm place that the yeast may work . Put the salt, sugar, Crisco and two of the eggs into the rest of the flour and beat with the hand until smooth , then add the other two eggs, one at a time ; beat in the h first egg thoroug ly before the last one is added . By this time the ball of “ a nd dough should be floating on the water, light porous as a sponge ; with a skimmer (to take no water) lift the sponge to the Crisco-egg mixt ure and ’ "

. m again beat until very smooth Have ready a Turk s head old , holding one quart, rubbed over with Crisco and the Crisco sprinkled with the almonds , chopped fine ; turn in the mixture , let stand in a warm place until the mold is

filled to nearly half an inch of the top . Bake about half an hour . Have ready the apricots pressed through a sieve (use apricots and syrup) ; add the sugar u and let boil about six minutes . T rn t h e hot Savarin upon a serving dish and over it pour the h o t sauce ; baste the cake with the sauce until the sauce is

r l bsorbed t a s . t is i ge y a , hen serve a dessert dish It may be ea en cold but tetter ho t .

62

STEAMED GRAHAM PUDDING Mcupful Crisco 1Mcupfuls sifted Graham flour Mcupful molasses Mteaspoonful salt 1 egg, beaten light 2 teaspoonfuls baking powder Mcupful milk 1 teaspoonful mixed Spices l cupful rai0 sins

a nd . t 1n Cream the Crisco , add the molasses , egg milk Sift toge her the dry

redie nt s . m Crisc o e d g and stir into the first mixture , add the raisins Steam a - mold two and one half hours . Serve with Cream Pudding Sauce . (See page A mixture of Crisco and flour gives a perfect medium for oiling molds o r

13 1ns ures . pans . It a method that even distribution of oil and flour SAVOY PUDDING 1 cupful milk 2 tablespoonfuls sugar Mcupful Crisco 1 cream cheese Mteaspoonful salt grated rind 1 lemon 5 Mcupful flour egg yolks , beaten thick 5 ff egg whites , beaten sti c is t h e S ald the milk , add the Crisco and salt and when the Crisco melted , m flour and stir and cook until the ixture becomes a smooth ball ; add the sugar , the cheese pressed through a ricer and the lemon rind and mix ; then fold in i . Cr sco e d the yolks and , lastly , the whites of eggs Turn into a pudding dish , set l the dish in a pan of hot water and let bake about forty minutes , or unti

firm in the center . Serve a t once with CURRANT JE L L Y SAU CE l tumbler currant jelly 2 teaspoonfuls cornstarch 1 cupful boiling water 3 tablespoonfuls cold water Mcupful sugar Mteaspoonful salt d Let the jelly , water and sugar simmer until smooth ; add the cornstarch mixe u with the cold water and salt and stir ntil boiling . Let Simmer ten minutes . CUSTARD SOUFFLE 3 tablespoonfuls Crisco l cupful milk 3 tablespoonfuls flour Mcupful sugar 4 Mteaspoonful salt egg yolks , beaten light 4 ff egg whites, beaten sti Melt the Crisco ; in it cook the flour and salt ; add the milk and stir until boiling ;

add the sugar, fold in the yolks , and , lastly , fold in the whites ; bake in a Cris - coed dish in a pan of h o t water about twe nty five minutes . Serve at once with FRO TH Y SAU CE 1 f Mcupful Crisco egg white, beaten sti f Mteaspoonful salt Mcupful boiling water 1 cupful sugar 1 teaspoonful vanilla 1n I n w e Cream the Crisco and salt , gradually beat the sugar, fold the egg hit ,

and then the water and vanilla . CANNED APRICOT SHERBET 1 can a rico t s 1 quart cold water 2 cupfu 8 sugar rock salt snow or crushed I ce

With a wooden pestle press the apricots through a sieve , add the sugar and is u water and stir occasionally until the sugar dissolved . Pour the mixt re into 64

Use level meas urements f or all i ngredients i a nd ice t he can of the freez er, pack t with salt ice , using three parts of to one w w of salt , and freeze as usual . With snow add a little arm ater to start the z melting process , which is the beginning of the free ing process . This sherbet is particularly good and easily made . LENTEN FRITTERS 2 cupfuls h o t milk Mcupful sugar Mcupful fine corn meal 2 egg yolks Mteaspoonful salt grated rind 1 lemon or orange t t Sift together the corn meal , sal and sugar, then s ir vigorously while gradually t sprinkling into the hot milk ; con inue to stir until the mixture thickens , then cover and let cook one hour or longer, stirring occasionally ; add a little of the t h o t mush to the yolks and grated rind , mix and stir in o the rest Of the hot mixture ; beat thoroughly then cover and let cook about two minutes . Turn into a Criscoe d shallow pan to make a sheet half an inch deep . When cold cut into rings with a doughnut cutter ; dip the rings in flour and fry in hot Cris l co ; drain on soft paper, Sprink e with powdered sugar and serve at once . RICE-AN D -RAISIN CROQUETTES l cupful rice Mcupful Crisco l s cupful sultana raisin 2 egg yolks , beaten 3 cupfuls milk Mcupful sugar 1Mteaspoonfuls salt 1 egg a nd soft bread crumbs Crisco for frying Put the rice over a quick fire in a quart of cold water and stir constantly until o t wo w b iling ; let boil minutes , drain on a Sieve, rinsing ell with cold water ; t o u w return the rice the fire in a do ble boiler ith the raisins , milk and salt and l t t e cook until the rice is ender ; add the Crisco , and the yolks mixed with the sugar and mix thoroughly . When cooled somewhat shape into cylinders ; dip in egg and crumbs and fry in hot Crisco . Serve with powdered sugar or a w 40 hot sauce . Fat should bro n a cube of bread in seconds . FRUIT PUFFS Mcupful Crisco 2 cupfuls flour 3 tablespoonfuls sugar Mteaspoonful salt 2 3 eggs , beaten light teaspoonfuls baking powder 1 1 cupful milk cupful fruit (currants , rai r sins , figs o dates)

th e Cream the Crisco ; beat in the sugar, add eggs and, alternately , the milk and flour sifted with the salt and baking powder ; beat in th e fruit ; steam in i Cr sco ed cups half an hour . Serve hot with CRE AM PUD D ING SAUCE

Mcupful Crisco 4 tables oo nfuls cold water Mcupful s u ar 1 c upf u boiling water 2 tea spo o nfu s flour 1 teaspoonful vanilla or Mteaspoonful salt orange extract Cream the Crisco and beat in the sugar ; stir the flour and salt with the cold water to a smooth paste ; pour on the boiling water, stirring constantly mean w to t hile ; continue stir un il the sauce boils ; let boil ten minutes , keep hot till w rea dy to serve , then ith a wire whisk gradually hea t into the Crisco and a sugar ; add the flavoring nd serve . 65 “ Use level measuremes ' f or all ingred if BLAC KB ERRY SHORTCAKE

2 Mcupfuls pastry flour milk for soft dough (abo ut 5 teaspoonfuls baking powder 1 cupful) Mteaspoonful salt 2 to 3 baskets blackbe rries Mto Mcupful Crisco 2 cupfuls sugar

Sift together the dry ingredients ; cut in the Crisco with two knives, then add

. t wo ing milk , a little at a time , mix to a soft dough Spread the dough in - . a round layer cake pans ; bake in a quick oven While the shortc ke is baking ,

let the berries , hulled , washed , drained and mixed with the sugar sta nd in a

warm place . Turn one piece of the crust on a serving dish and Spread with Crisco beaten to a cream with a little salt ; pour on part of the prepared berries and set the other crust in place ; spread as before and turn on the rest of the

berries ; Sift powdered sugar above . Serve with or without cream . Black

b of . erries make one the best of shortcakes Raspberries , strawberries , sliced

peaches and canned apricots may be used in the same way .

PRESERVED PEACHES WITH MARMALADE CROUTONS

rings of bread or rolls macaroon or soft bread 1 l e egg and yolk, b aten crumbs , sifted together Crisco for sauteing Mcu ful rich milk orange marmalade 2 tab espo o nf uls sugar chopped almonds preserved or sugared peaches

se U choice bread or rolls , cut it in Slices half an inch thick and from these s stamp out rings with a doughnut cutter ; mix the egg , milk and sugar, in thi

dip the prepared bread , then cover with the crumbs ; sauté in hot Crisco until an amber shade ; then turn and sauté on the other side ; drain on soft paper ;

coat with marmalade on both sides then sprinkle with chopped almonds . Dis

pose fresh peaches , sliced and sugared , or preserved peaches , in the center of set a dish and the croutons in a circle around them .

BROWN BETTY PUDDING

Mcupful Crisco Mcupful s u ar Mteaspoonful salt grated rind A lemon 2 cupfuls soft bread crumbs juice Mlemon 5 cupf uls sliced apples 3 or 4 tablespoonfuls cold water

Melt the Crisco , stir in the salt and mix with the bread crumbs . Sprinkle a Crisco ed layer of crumbs in a baking dish ; add a layer of the apples , sprinkle

these with sugar , lemon rind and j uice and cold water ; continue the layers of n crumbs , apples a d other ingredients until all are used , having the last layer

crumbs . Bake about an hour , covering the dish at first , then uncovering

to . . O brown the top Serve with sugar and creaWm ther fruit , also rhubarb , . Use 1th may be cooked in the same way raisins the rhubarb . 66

Use level measurements f or all ingredients PA ST RY RE C I P E S

I n a ll rec es for tr the ro rtions o f o ur ven a re for a str o ur exce t in reci es in w c ip y , p fl gi p y fl p p hi h o yea s t 18 e mploye wh en brea d o ur 13 to be

PLAIN PASTRY 1Mcupfuls flour Mcupful Crisco l teaspoo nful salt 4 to 6 tablespoonfuls cold water S ift flour and salt and cut Crisco into flour with two knives until finely divided . A d Finger tips may be used to finish blen ding materials . d gradually sufficient w ff ater to make sti paste . Water should be added sparingly and mixed with

a knife through dry ingredients . Form lightly and quickly into dough , roll - . Use out on Slightly floured board , about one quarter inch thick light motion S f in handling rolling pin and roll from center outward . u ficient for one small pie .

FLAKY PASTRY 2 cupfuls pastry flour Mcupful Crisco teaspoonful salt Mcupful (or more) cold water teaspoonful baking 3 or 4 level tablespoonfuls

powder Crisco , creamed

Use th e above ingredients , except the creamed Crisco , as in making plain pastry ; roll the pastry into a thin rectangular sheet ; on half of the paste set pa rt of the creamed Crisco in small bits equally distant one from another ; fold f t h e other half of the paste over the Crisco , put the rest o the Crisco on half of t his surface in the same manner as be fore a nd again fold half of the paste over h e is n t Cr co ; pat the paste with the pin , then roll into a lo g strip , fold the strip t t hree times to make three layers of paste ; turn the paste half way round , hat

e . it may not be rolled in the same direction as before, and roll into a thin she t

The rolling a n d folding may be repeated three or four times if desired . This paste is used for tarts, little pies and the upper crust of larger pies .

C HOU PASTE C RE AM CAKE S

Mcupful Crisco 1 cupful pastry flour 1 Cupful boiling water 3 eggs F IL L ING 2 cupfuls milk 2 eggs cupful flour Mcupful sugar Mteaspoonful salt 1 teaspoonful vanilla

Put the Crisco over the fire in the water ; when again boiling, sift in the flour and stir and cook until the mixture leaves the sides of the pan a smooth paste ; turn into an earthen bowl and beat in the eggs one at a time ; beat in each egg thoroughly before the next is added ; drop onto a baking sheet in irregular rounds about three inches in diameter . Bake in an oven with strong heat o n 5 the bottom abo ut 2 minutes . When done the cakes will feel light , taken in

Use level meas urements f or all i ngredi ent s o ne . To the hand ; when cool , open on Side and insert the filling make the t filling, stir a little of the milk with the flour and salt o make a thin paste ; h o t cook this in the rest of the milk scalded over water , stirring constantly until the mixture thickens ; let cook fifteen minutes ; beat the eggs ; add the s ugar, and beat again ; then stir into the hot mixture ; stir and cook until the

egg is cooked ; let cool , then add the vanilla and use . STRAWBERRY TARTS flaky pastry (see page 67) l tablespoonful granulated cho u paste (see pa ge 67) gelatine l basket strawberries Mcupful cold water 1 cupful sugar 1 t ablespoonful lemon juice 1 cupful strawberry juice Mcupful s ugar and pulp 1 cupful whipped cream V cupful s ugar R oll the recipe for flaky pastry into a thin sheet , cut it into rounds three to ‘‘ ’ ’ I n four inches diameter, set these into a baking pan and pipe chou paste m F (paste fo r éclairs) on the edge ; let bake from fifteen to twenty inutes . ill t he open centers wi th hulled and washed strawberries cut in halves and mixe d with sugar ; pour over a strawberry gelatine mixture j ust on t h e point of form ‘ ’ w ing, and when the mixture is set , serve either with or without hipped cream

sweetened before whipping . To make the gelatine mixture , soften the gela t it n h o t r ine, in the cold water, dissolve by setting i to water, add the strawber y

juice, lemon juice and sugar and use as above . FAIRY SQUASH PIE 1 tablespoonful Crisco Mcupful strained squash Mcupful sugar Mteaspoonful salt 2 eggs , beaten light Mteaspoonful ginger 2 tablespoonfuls maple syrup Mteaspoonful cinnamon 1 pint rich milk Cream the Crisco ; beat part o f the sugar i nto the Crisco and the rest into the

t wo . eggs , then beat the mixtures together and add the other ingredients

Bake in a plate lined with plain pastry about half an hour . BANANA PIE 1 1 cupful banana pulp egg, beaten light V2 cupful sugar Mteaspoonful cinnamon Mcupful molasses Mcupful milk Mteaspoonful salt Mcupf ul cream Mix all ingredients together ; bake in a plate lined with plain pastry as for a

custard pie . The grated rind and juice of half a lemon may replace the mo t he lasses . To secure banana pulp , remove the skin and coarse threads , then press the pulp through a ricer and mix at once with the other ingredients lest

the pulp discolor . BANBURY TARTS l cupful stoned raisins 1 cupful sugar 1 V cupful citron egg, slightly beaten . 1 n u 6 lemo , j ice and grated rind flaky pastry (see page 7) a d of t h e Chop the raisins n citron fine , add the lemon rind and j uice and part m sugar and let heat a double boiler , add the rest of the sugar to the beaten 68

Use level mea s urements f or a ll i ngredi ents a nd egg and stir cook in the hot mixture until it thickens ; use when cold . Roll

the pastry as for covering a pie, cut into large rounds ; put a spoonful of the t he d mixture on one side of each round , brush e ge with cold water, cut slits in the other Side of the rounds and fold over the mixture ; brush over the tops w - ith cold water, dredge with sugar and bake till well colored . M C M C O K IN E PIE , SPRING STYLE 1 cupful rh ubarb 1 cupful sugar 1 1 cupful raisins egg, well beaten 1 u lemon , grated rind and juice Mcupf l cracker crumbs

2 tablespoonfuls Crisco , melted Mteaspoonful salt h C op , together , the rhubarb and raisins ; add the other ingredients and mix o f thoroughly ; bake between two rounds pastry . Use a little more Crisco than

usual in making plain pastry, or use flaky pastry (see page DATE CREAM PIE 4 tablespoonfuls Crisco Mcupful sugar 4 1 tablespoonfuls flour cupful dates , stoned and Mteaspoonful salt chopped 2 2 cupfuls milk eggs , well beaten plain pastry (see page 67) Melt the Crisco ; in it cook th e flour a nd sa lt until frothy ; add the milk and stir u ntil boiling ; add the sugar and dates and stir and cook until the dates are softened a little ; beat in the eggs and turn into a plate lined with pastry ; i bake until the pastry is browned and the custard s set . QUAKER PIE Baldwin or greening apples Mteaspoonful salt 1 2 ff round flaky pastry egg whites , beaten sti 1 cupful sugar 3 tablespoonfuls thick cream 3 tablespoonfuls Crisco 3 tablespoonfuls sugar grated n utmeg Mteaspoonful vanilla

Pare, quarter and core enough apples to fill a pie plate ; cut the quarters in halves and dispose in the plate ; set the crust above and bake until the apples

are s oft and the crust well colored . Lift the crust from the apples and turn it

o n . over the plate from which it is to be served Add the cupful Of sugar, the

Crisco , nutmeg and salt to the apple, mix thoroughly and turn into the crust, ff making smooth on the top . Beat the cream quite sti and fold into the eggs

with the sugar and vanilla . Spread the mixture over the apples and serve at once . VEGETABLE MINCE PIE 4 quarts green tomatoes Mcupful vinegar 2 pounds brown sugar 1 tablespoonful salt 1 pound raisins 1 tablespoonful cinnamon Mpound citron cut in pieces 1 table spoonful nutmeg Mcupful Crisco 1 teaspoonful ground cloves

Cho the tomatoes very fine , drain , then cover with cold water and let boil unti tender (it will take about half an hour) ; turn into a colander and let stand until the liquid has drained 0 6 ; turn into a saucepan and add all the in re ients t t g d except the Spices ; let boil till hick , hen add the spices and store in

se . glass jars . U as any mince meat in making pies For a change , when a bout ready to serve such a pie, cover the upper crust with apple meringue ,

Use level meas urements f or a ll i ngred i ents et to s into a moderate oven remain until the meringue is delicately browned . The oven should be of such heat that the meringue does not color for ten . is o r minutes . This meringue suitable for peach , apple similar pies . APPLE MERINGUE 1 large tart a p le 1 cupful sugar ' a l s nfu 2 1 t b e poo lemon juice egg whites, beaten stifl

Grate the apple, adding the lemon juice and sugar meanwhile to keep the

apple white , then beat very gradually into the egg whites and proceed a s abo ve . CREAM RHUBARB PIE plain or flaky pastry (see grated rind 1 orange or page 67) lemon 1 2 tablespoonfuls cornstarch cupful rhubarb, fine 1 Cupful sugar Chopped Mteaspoonful salt 1 tablespoonful Crisco 1 o 3 cupful b iling water egg yolks, beaten light

a s Line a pie plate with pastry , building up the edge for a custard pie . Mix

the cornstarch , sugar and salt until thoroughly blended , pour on the boiling

water and stir over the fire until boiling, add the grated rind , the rhubarb , - Crisco and egg yolks , mix thoroughly and turn into the pastry lined plate ; let -five w bake about twenty minutes ; cool a little, Spread ith meringue , dredge with granulated sugar and let bake in a very moderate oven about twelve

minutes . MERINGUE FOR RH UB ARB PIE 3 egg whites Mteaspoonful orange or Mcupful granulated sugar lemon extract B eat the egg whites very light , then gradually beat in the sugar and the extract . VIRGINIA SWEET POTATO PIE int strained sweet potato 4 egg yolks cupful Crisco Mcupful milk o nful salt Mnutmeg grated 4 sugar egg whites, beaten stiff plain pastry (see page 67)

Use h ot t v baked or boiled Sweet potatoes and press hrough a egetable ricer .

Cream the Crisco ; beat in the salt and sugar, then the yolks , well beaten , the o t a t o , milk and nutmeg ; then beat in the whites and turn into a pie plate i - ' ined with pastry . Bake until the pastry s well cooked and the filling p u fly i and firm in the center . This makes a large p c . WHITE POTATO CUSTARD PIE 67 plain pastry (see page ) Mlemon , juice and grated 1 cupful mashed potato rind 3 cupful Crisco egg yolks , beaten ligh t cupful sugar Mcupful sugar t 3 ’ teaspoonful sal egg whites , beaten s tifl i a Line a large pie plate with pastry , bu lding up a good rim and le ving no large

. i air bubbles between paste and plate After measuring the potato , press t in s t through a ricer, beat the Crisco , sugar, al and lemon ; add the yolks mixed with the second half cupful of sugar and fold in the whites very thoroughly ; fir h turn into the prepared plate and bake until m in t e center . 70

Use level measurements f or all i ngred ients

OPEN FRUIT TARTLETS

Cut flaky pastry rolled to a thin sheet into pieces of a size to cover small in verted tins . Brownie tins are suitable for this purpose . Press the paste close

d a ll . S over the mol , trim at the edge and prick over with a fork et the ) astry ed o n — — k l cover tins a tin sheet to keep the edges clean and let ba e unti done ,

five t o ten minutes will be needed . Have ready one cupf ul of hot pe a ch or o - other c oked fruit pressed through a sieve ; add one fourth a cupful of sugar , a tablespoonful o f lemon juice and a scant tablespoonful of gelatine soften ed in one-fourth a cupful o f water or fruit juice ; stir over the fire until the gelatine “ ” is dissolved ; when chilled and beginning to set use to fill the pastry ; orna ment the top with pieces of cooked fruit in contrasting color and maraschino cherries .

N O E -Reci es fo r C o co la te Ecla irs I ndividua l Le mon Pie a nd Co vere d Curra n Jell T p h , t y Tartlets ere wit 1llust ra te d will be f n n (h h ) o u d o pa ge 73 . COVE RE D CURRANT JE L L Y TARTL ETS

Roll flaky pastry (see page 67) to a scant quarter of an inch in thickness . Stamp f out into rounds three or four inches in diameter . With the small end o a pastry tube , score a circle of small rounds on half of the large rounds . In scoring c ut through a short distance on these little rounds but not eno u gh to e displace them . S t two teaspoonfuls of currant jelly on each of the plain w se t o rounds , brush the edges ith cold water and the perforated rounds ab ve, pressing the t wo together firm at the edge ; brush the edges and the top of the tartlets with cold water, dredge with granulated sugar and bake until done , O about ten minutes . ther varieties of jelly , jam , marmalade, apple sauce or cooked fruit may be used . PRUN E PIE Cover a pie plate with plain pastry (see page 67) and roll out an upper crust ; cut slits at the center and let stand wh ile the filling is put in place . Fill the - h prepared plate with half to three fourt s a pound of prunes , cooked tender and - stoned ; sprinkle over them from three fourths to a whole cupful of sugar , two c tablespoonfuls of flour, half a teaspoonful of salt , one tablespoonful of Cris o its in little h , a little prune juice and if at hand the juice of half a lemon or one or two tablespoonfuls of orange marmalade . Brush the edge of the paste set with cold water and the upper paste in place, pressing the edges together -fi ve . close . Bake about twenty minutes INDIVIDUAL LEMON PIES Make the recipe for flaky pastry and use it to line about eight fluted patty pans ; pour in the lemon filling and let bake about fifteen minutes or until the fl' u e d . paste is done and the filling is well p Let cool a little , then lift the pies set o n out of the tins ; them an inverted tin ; spread with meringue , pipe more meringue above , dredge with granulated sugar and let cook in a slow oven about eight minutes . LEMON FILLING FOR INDIVIDUAL PIES 2 Mtablespoonfuls corn grated rind and juice 1 lemon 3 starch egg yolks , beaten light 1 cupful granulated sugar 3 Mteaspoonful salt egg whites , beaten very light 1 cupful boiling water Mcupful granulated sugar al Sift together the cornstarch , sugar and s t ; add the boiling water and h until boiling ; add the lemon rind and juice and beat in t e yolks . Fo r meringue, beat the sugar into the whites a little at a time . CHOCOLATE ECLAIRS ( CHOU PASTE) Mcupful Crisco Mteaspoonful salt 1 cupful boiling water 1 cupful pastry flour 3 eggs

Put the Crisco , boiling water and salt over the fire ; when boiling sift in the flour (also sifted before measuring) and stir and cook until the mixture may be gathered into a compact mass ; turn into a mixing bowl , break in one egg, beat until the mixture is smooth , then beat in the second egg, and when the mixture is smooth , the last egg . With two teaspoons spread the mixture on Criscoed baking pans in strips about four inches long and an inch and a half

Use level me as urements f or all i ngredients - fi ve . h wide . Bake about twenty minutes The oven should be o t on the bo t

tom . The cakes are baked when they feel light when lifted in the hand and

the sides are delicately browned . When cold Split on one Side and fill with

English cream ; invert and spread the smooth side with chocolate frosting . This frosting may be chocolate fondant or a simple frosting made of co nfec ’ tio ner s sugar . The recipe makes eighteen éclairs . ENGLISH CREAM FOR ECLAIRS 2 cupfuls milk 2 eggs or 4 yolks Mcupful flour Mcupful sugar Mcupful granulated sugar Mteaspoonful vanilla or orange Mteaspoonful salt extract

u su Scald the milk in a do ble boiler ; sift together several times , the flour, gar and salt ; dilute with a little of the hot milk ; m1x thoroughly the n stir into the n rest of the hot milk ; continue to stir until the mixture thickens , the cover

and let cook ten minutes . Beat the eggs ; beat in the sugar and stir into the “ ” h t w t h o mixture ; stir and cook t o or hree minutes or until t e egg is set . When

cooled a little, add the flavoring and use . CONFECTIONER’S CHOCOLATE FROSTING l 2 Mcupful granu ated sugar squares chocolate , melted Mcupful boiling water sifted confectioner ’ s sugar Mteaspoonful vanilla extract Cook the granulated sugar and water three or four minutes ; add the chocolate ’ a nd beat in confectioner s sugar as needed . If the frosting thickens too much few before it is all used , add boiling water a drops at a time . At the last ,

beat in the extract .

C AK E RE C I PE S

TH I N G S TO RE ME MB E R I N CO N N E CTI O N WI TH T H E SE RE C I PES W e n a cake is no t a success it is no t t he fa ult of the Cr sco . Eit er too muc wa s used the o ven h , i h h , hea t no t perfec tly controlled or so me importa nt i n redient was used I n t he wro ng pro portio n Crisco s o uld be crea med wit the s u a r more t o ro u g t a n ut ter a s Crisco co nta ins no mo ISt ure to h h g h gh y h b ,

disso lve the s u a r. I n a ll reci es for ca e t he ro ortio ns of our ven a re for a str our exce t i p k , p fl gi p y fl p n

reci es in w o east is e m lo ed w en bre our is to be used . p hi y p y , h fl CLOVER LEAVES

7 s 1 table poonfuls Crisco egg white, beaten and 1 cupful granulated sugar strained 2 l egg yolks , beaten ight chopped almonds

Mlemon , j uice and grated rind granulated sugar 1 ff egg white , beaten sti flour enough for dough

Cream the Crisco , beat in the sugar , yolks , lemon juice and rind , the white

stifl . and flour in the given order . Flour must be used for a dough Knead “ l n slightly , rol into a very thi sheet , and stamp out with a clover leaf or club

cutter . Lift to a baking pan with a spatula, brush over with the egg white ,

Sprinkle with almonds and sugar and bake to a delicate straw color . These are

easily made and baked . 74

Use level meas urements f or all i ngredients ORANGE 4Mcupfuls pastry flour 1 cupful granulated sugar 4 teaspoonfuls baking powder 3 tablespoonfuls melted Mteaspoonful soda Crisco 1 teaspoonful salt 1 cupful mashed potato Mnutmeg grated or grated Mcupf ul thick sour milk rind of 1 orange o r whey 3 eggs , beaten light orange marmalade Sift together all the dry ingredients ; to the eggs add all the other ingredients in redi save the marmalade and mix thoroughly , then stir these into the dry g ents ; take part of the mixture on a floured board, knead Slightly , roll into a thin Sheet and c ut into rounds ; set a teaspoonful of marmalade on each of half the rounds and with a broad Spatula lift the other rounds and set above the marmalade on the first rounds ; press the edges together close ; lift the cakes with a spat ula and fry in hot Crisco ; at serving reheat in the oven and ’ roll in sifted confectioner s sugar . APPLE CAKE Mcupful Crisco Mcupful milk 1 cupful sugar 1Mcupfuls flour grated rind 1 lemon 3 teaspoonfuls baking powder 2 eggs , beaten light Mteaspoonful salt

Cream the Crisco , beat in the sugar and grated rind , the eggs , and , alternately , the milk and the flour Sifted wi th the baking powder and salt . Bake in layer P ’ pans . ut the layers together with apple filling and sift confectioner s sugar on t o p . APPLE FILLING 1 1 large apple, grated egg, beaten light juice 1 lemon 1 tablespoonful Crisco 1 cupful sugar Mteaspoonful salt

Heat the apple, lemon juice and part of the sugar in a double boiler ; add the 75

Use level measurements f or a ll ingredients rest of the sugar to the egg and stir into the hot mixture ; continue t o s tir o

until the mixture thickens , then beat in the Crisco and salt ; let chill a little

and it is ready to use . LIGHT-COLORED DROP CAKES 7 tablespoonfuls Crisco Mcupful sour cream 1 cupful sugar 2 Mcupfuls flour 1 egg, beaten light Mteaspoonful soda Mteaspoonful salt

Cream the Crisco , beat in the sugar , the egg, sour cream and flour sifted with Criscoed the soda and salt . Drop from the spoon on a pan and bake to a dark

straw color . B URNT LEATHER CAKE 7 tablespoonfuls Crisco Mteaspoonful salt 3 n stifl 1Mcupfuls sugar egg whites , beate 2 t egg yolks , beaten ligh F RO S TI N G 1 cupful lukewarm water 3 tablespoonfuls caramel l cupful sugar S rup 2 tablespoonfuls caramel 1 2 2 cupfuls sifted flour sy ru 4 teaspoonfuls baking 4 tablespoonfuls hot water ' 1 s tifl powder egg white, beaten Cream the Crisco and beat in half of the sugar ; beat the rest of the sugar into

the yolks and beat the two mixtures together ; add the water and syrup , alter e h ately , with flour , baking powder and salt sift d together and , lastly , beat in 11 8 -fi the egg whites . Bake in a sheet x inches about thirty ve minutes ; when F r cooled somewhat spread the frosting over the inverted cake . o the frosting , t o - boil the sugar , syrup and water the soft ball stage and hea t into the egg

white . To make the caramel syrup , stir one cupful of sugar over a quick fire until melted and browned delicately ; add a cupful of boiling water and let sim

. S mer until the caramel is melted tore the syrup in a bottle to use as needed . PRUNE ALMOND CAKE 3 cupfuls flour Mteaspoonful salt 4 teaspoonfuls baking powder 4 f egg whites , beaten sti f

Cream the Crisco ; gradually beat in half the sugar, then a few drops of milk , u A a lternately , with the s gar until the second cupful has been added . dd the n flour sifted with the salt and baki g powder, alternately , with the rest of the i milk and part of the egg whites , then beat in the rest of the whites . Bake n - three layer cake pans . Put the layers together with prune almond filling and

cover the top with plain frosting . PRUNE AL MOND FILLING 2 cupfuls granulated sugar Mcupful cooked prunes Mcupful boili ng water Mcupful almonds stifl m 2 egg whites , beaten al ond extract

Melt the sugar in the water ; with tips of the fingers , wet repeatedly in cold

water, wash down the inside of the saucepan , cover and let boil two minutes t o

. U dissolve grains of sugar that may adhere to the pan ncover and boil until ,

when tested , a little of the syrup may be gathered into a soft ball in cold water

Use level measurements f or a ll i ngredients l n . ( 288 F . ) pour in a fine stream on the egg whites, beating constant y mea while - cut To two thirds of the frosting add the prunes stoned and in pieces , the ts nu blanched and sliced , and a few drops of almond extract , use between the lay ers and Spread the plain frosting over the top . Should the frosting run from

h t it t . th e cake, return to t e fire over boiling water and bea until hickens a little C HOC OLATE MARSH NI AL L O WCREAM ROLL 4 t 2 u eggs, beaten ligh tablespoonf ls cocoa Mteaspoonful salt 1 cupful flour 1 cupful granulated sugar 1 teaspoonful baking 2 tablespoonfuls melted Crisco powder the c Beat the salt and sugar into the beaten eggs , beat in Crisco , then the ocoa ,

flour and baking powder sifted together . Bake in a dripping pan lined with a

Criscoed . t o ff paper, about fifteen minutes Turn on o a cloth or paper , trim the w crisp edges , spread ith marshmallow filling, and roll like a jelly roll . ’ Spread confectioner s chocolate frosting over the top of the roll . MARSH MAL L O WC RE AM F IL L ING w 2 Mlb . marshmallo s egg whites , beaten very l cupful granulated sugar light Mcupful boiling water 1 teaspoonful vanilla w Set the marshmallo s to heat and soften in a double boiler . Melt the sugar in the boiling water ; wash down the inside of the saucepan ; cover and let boil three minutes ; uncover and let boil until a little Of the syrup dropped into cold water may be gathered into a soft ball (240 ° Pour the syrup in a fine

stream on the egg whites , beating constantly meanwhile ; beat in the hot marshmallows and continue to beat until they are melted and the frosting

use a s . smo oth . add the vanilla and above CO NFE C TIO NE R ’S C H O C O L A TE FRO S TING 1 square chocolate melted 3 tablespoonfuls boiling water 2 tablespoonfuls gra nu (or more) lated sugar confectioner ’ s sugar Mteaspoonful vanilla extract Add the granulated sugar and water to the melted chocolate and stir over the ’ fire till smooth . add the vanilla and confectioner s sugar as nee ded . EMILY ’S WHITE CAKE Mcupful Crisco 1 teaspoonful salt 1Mcupfuls sugar 1 cupful water 3 cupfuls flour 1 teaspoonful flavoring 3 tablespoonfuls baking powder whites of three eggs

ea . Cr m Crisco Add sugar slowly and cream together . Sift dry ingredients

w . and add alternately ith the liquid Add flavoring , beat mixture thoroughly - a nd last fold in stimy beaten whites of eggs . Prepare layer cake tins by gres s ing the m with a mixture of Crisco and flour . Pour in cake mixture ; put in mod c w t o rate oven , allo rise for five minutes , increase heat to bake ; at the end of e w fift en minutes, reduce heat to allo cake to shrink from the pan . Entire — Ka te B . u time for baking twenty minutes . Va ghn . CHOCOLATE FROSTING ’ 1 cupful granulated sugar confec tioner s sugar a s l cupful boiling water nee ded 6 squares chocolate 1 teaspoonful vanilla extract o w Melt the sugar in the b iling ater, cover and let boil three or four minutes , n s o add the chocolate broke in piece and let melt over b iling water , then beat

Use level measurements f or a ll i ngredients . Use in the sugar, sifted , and the extract sugar to make the frosting of a

consistency to spread and not run from the cake . If it becomes t oo st ifl be

i i w few . fore t is spread, add boil ng ater or syrup , a drops at a time OATMEAL DROP CAKES Mcupful Crisco 1 egg and 1 yolk cupful sugar Mcupful sweet milk Mcupful raisins 1 cupful flour Mcupful nut meats Mteaspoonful soda 1 cupful oatmeal Mteaspoonful salt th e t Cream the Crisco , beat in the sugar, raisins and nut mea s chopped to h t gether and t e oatmeal ; beat the egg and yolk, add the milk , and stir into h e

th e . u first mixture, alternately , with the flour sifted with soda and salt Cr sh t Criscoed the soda smooth before measuring . Drop by easpoonfuls onto a

pan , make smooth and bake in a quick oven . CARAWAY SEED JUNIB L E S Mcupful Crisco 3 cupfuls flour 1 cupful granulated sugar 4 teaspoonfuls baking powder 1 t 1 egg and yolk, beaten ligh Mteaspoonful salt Mcupful milk 4 teaspoonfuls caraway seeds 1 egg white and sugar for dredging tel Cream the Crisco ; gradually beat in the sugar, then the eggs and , alterna y , the milk and the flour sifted with the baking powder and salt ; mix to a dough

a dding flour as required ; knead slightly , roll into a sheet and cut into rings with a doughnut cutter ; lift with a spatula to a baking pan ; brush over with the white of egg slightly bea ten and dredge with granulated sugar ; bake in a

t s u . quick oven . Bake one cake firs ; if it spread in baking, more flo r is required ELEVE NTH HOUR CAKE 1Mcupfuls flour grated nutmeg w 2 teaspoonfuls baking po der Mcupful Crisco , melted Mteaspoonful sa lt 2 eggs 1 cupful sugar milk a s needed Sift all the dr ingredients together ; break the eggs into the cup with th e fily cu the Crisco , then up the p with milk ; pour liquid into the dry ingredients w - ri . C sco ed t w and beat vigorously Bake in a Shallow pan ell , abou t enty

minutes . B ELLE ’S CAKE 7 tablespoonf uls Crisco 1 cupful milk 3 FROS TI N G eggs , beaten light l Mcupf uls sugar 2 cupfuls sugar 3 cupfuls flour 4 tablespoonfuls molasses 4 teaspoonfuls baking powder Mcupful boiling water 2 w Mteaspoonful salt egg hites , beaten stiff Cream the Crisco ; beat half the sugar into the Crisco and half into th e eggs t the two t (not separated) , hen beat mixtures ogether ; sift together the flour , w baking powder and salt and add to the mixture, alternately, ith the milk Crisco ed 11 8 t t t -five bea t vigorously . Bake in a pan x inches abou hir y min

utes . Spread the frosting on the bottom of the inverted cake, leaving the

surface of the frosting rough . To make the frosting, boil the sugar, mola sses and water u ntil it will form a soft ball when tested in cold water ; pour in a w fine stream on the egg hites , beating constantly meanwhile ; return to the fire w t over boiling a er and stir until the mixture thickens a little, then use as above .

f or all i ngredients

SOFT MO LASSES COOKI E S 1 cupful Crisco 3 cupfuls flour 1 cupful brown sugar 2 teaspoonfuls soda 1Mcupfuls molasses 1 tablespoonful cinnamon 1 1 egg, beaten light tablespoonful ginger 1 1 cupful thick, sour milk teaspoonful salt

Cream the Crisco ; gradually beat in the sugar (rolled and sifted if necessary) ,

add the molasses , egg and milk , and stir in the dry ingredients sifted together . More flour will be needed ; a dd enough to make a dough that may be rolled - o ut ; c ut into thick rounds and bake in well Crisco e d tins in a quick oven .

To keep the cookies soft add no more flour than is needed for shaping . By i chilling the mixture overnight less flour will be needed n handling the cookies . To make half the recipe use the whole of a small egg or take either the white

or the yolk of a larger egg . CREAM CAKES WITH STRAWBERRY PRESERVES Make chou paste (page shape in rounds on Crisco ed sheet ; brush over the top of each round with beaten egg or milk and bake about twenty-fi ve

. t he minutes Cut open on one Side, near the top , and fill with same mixture

. r set as for chocolate éclairs When eady to serve , the cakes on individual ’ plates , sift a little confectioner s sugar on the top of each , and dispose a large

spoonful of strawberry preserves at the side of each cake . PINEAPPLE CAKE Mcupful Crisco 2Mcupfuls flour 1Mcupfuls sugar 1 teaspoonful baking powder Mcupful milk Mteaspoonf ul salt 1 4 stifl grated rind lemon egg whites , beaten

Cream the Crisco , gradually beat in one cupful of the sugar, then alternately o f beat in the rest the sugar and part of the milk, a few drops at a time ; add alternately with the rest of the milk the flour sifted again with the baki ng

powder and salt and lastly the whites of eggs . Bake in layers and put to gether with P INE AP P L E FRO S T ING

Mcupful grated pineapple 1 c upful granulated sugar — 2 ff (cooked juice and pulp) egg whites, beaten sti 1 tablespoonful lemon juice Stir the pineapple and lemon juice (grated rind of lemon will heighten the l flavor) with the sugar on the back of the range unti the sugar is dissolved , ° - 40 F cover and let cook to the soft ball stage (2 . on the sugar thermometer) h s co n t en pour, very gradually , in a fine stream on the egg white , beating st a ntl y meanwhile ; beat occasionally until cold , when it is ready to use .

80 Use level measurements f or all i ngred i ents C MAL W H OCOLATE CAKE , MARSH LO FROSTING Mcupful Crisco 2 Mcupfuls sifted flour 1Mcupfuls sifted brown sugar teaspoonful cinnamon 2 egg yolks , beaten light teaspoonful cloves 4 t ounces chocolate , melted easpoonful salt cupful sifted brown sugar 1 teaspoonful soda cupful boiling water 1 teaspoonful baking powder 2 cupful sour milk egg whites , beaten very light

th e t Cream Crisco ; bea half the first quantity of sugar into the Crisco , the t wo other half into the yolks , then beat the together . Melt the chocolate u wn w (over boiling water) , add the half c pful of bro sugar and boiling ater and i the w st r until well mixed , then add to first mixture ith the sour milk ; add the I n flour Sifted with the spices , salt , soda and baking powder and , lastly, beat - h . I n the w ites of eggs Bake three layer cake pans , put together and cover the outside with MARSH MAL L O WF RO S TING 2 cupfuls granulated sugar Mpound fresh marsh Mcupful boiling water mallows 4 w egg hites, beaten very Mteaspoonful vanilla light extract t w w w Mel the sugar in the boiling ater ; ash do n the inside of the saucepan , h cover and let boil three minutes , uncover and let boil until a little of t e syrup ° dropped into cold water may be gathered into a soft ball (240 F . Pour the s r o n w y u in a fine stream the egg whites , beating constantly mean hile ; beat u a d w ut nti somewhat cooled , d the marshmallo s , each c in quarters , and the

flavoring and use as above . B OSTON CREAM P I E Mcupful Crisco 2 cupfuls flour 1 egg yolk 3 teaspoonfuls ba king powder 1 cupful granulated sugar Mteaspoonful salt 1 1 cupful sweet milk egg white, beaten light

Cream the Crisco ; beat the egg yolk very light , beat half of the sugar into each , then beat the two together ; add the milk , alternately , with the flour

a nd . Sifted with the salt and baking powder , lastly , add the egg white Bake i n two layers ; put together with chocolate cream filling and Sift powdered sugar over the top . CHOCOLATE FILLING Mcupful flour Mcupful sugar Mcupful cold milk 1 egg and l yolk 1 cupful scalded milk Mteaspoonful salt 2 ounces chocolate Mcupful sugar Mteaspoonful vanilla

Stir the flour and cold milk to a smooth paste , then stir and cook in the hot milk until smooth and thick . Melt the chocolate over hot water ; add the u h ea t sugar and a little of the hot mixt re ; stir until smooth , then into the rest of the hot mixture . Cover and let cook ten minutes . Beat the egg and yolk ; add the salt and sugar and stir into the h o t mixture ; let cook until the egg is “ set ; let cool a little, add the vanilla and use . F I SH RE C I PE S

TH I N G S T O RE ME MB E R I N CO N N E C TI O N WI TH TH E SE RE C I P E S

I n d fr n do no t wa t fo r r sco to s mo e . He a t ris co u nt il a cru m o f r ee p yi g, i C i k C b b ea d beco me s w o m c ll a o lde n ro wn in 60 se co nds for ra d u xt u res a s ru ers r t ters e tc . 40 s o n g b gh i , , i , ; ec ds for coo ke d mix t ures a s cro ne ttes cod fish a lls e tc . ; 20 seco nds fo r Fre nc fr e d o ta t oe s , , b , h i p , m b n us : o ne undred a nd o n o ne u n n Seco nds a e co u te t e dre d a d t wo e tc . Th f h h , h , e a t ma be t este a lso dro n nt o it a li tt le ece of th e a rt cle to be co o W e n it s y by ppi g i pi i ke d . h rise t o t h t o u les vi o ro usl a n d bro wns u 1ckl the fa t is h o t no W n f i e e u . e r e d foo p , b bb y q y , gh h ds a s or it is e ca use risco is no t h o t eno u or e ca use o u a ve no t use d e no u risco b b , b gh . b y h gh C . Use le nt a nd t he ra w foo ds if a dde d in s ma ll ua nt 1ties will no t re duce t he ea t of t he f t p y , q , h a . Th e a sor tio n in dee risco fr n s o uld be le ss t a n t a t o f a not er fa t b p p C yi g h h h h . FRIED FILLETS OF FISH l Halibut, flounder and bass are particu arly good cooked in this way . The fish must be free of bones and skin and the fillets should be of the same shape di and size . Rub the fillets with the cut side of an onion and p them in melted wh Crisco and lemon juice , to ich onion juice has been added . Drain , roll in i n . flour , then egg and soft sifted bread crumbs , and fry in deep Crisco It will l take about six minutes to cook the fi lets . Drain on soft paper . Serve with h ighly seasoned tomato sauce , or Russian salad dressing . TWO CUPFULS TOMATO SAUCE

ca n tomatoes a green or red pepper an onion with cupful Crisco 2 cloves in it Mcupful flour 1 stalk celery Mteaspoonful salt 2 sprigs parsley Mteaspoonful paprika 1 bit of ham or bacon 1 cupful broth 1 cupful tomato purée

Cook the tomatoes , vegetables and ham about twenty minutes , then press

u se . h through a purée sieve , and set aside for as needed Melt t e Crisco ; in it cook the flour salt and paprika ; add t h e cold broth a n d mix a little ; add the t 1 n l t omato and st r co stant y un il smooth and boiling . The sauce may be made uree th ma m of p without bro , or , it y be ade with a cupful and a half of broth and half a cupful of chili sauce or tomato catsup . HOLLANDAISE SAUCE 1 cupful Crisco Mteaspoonful paprika 2 to 4 egg yolks Mcupful boiling water Mteaspoonful salt juice Mlemon

e Cr am the Crisco with a small wooden Spoon ; add the egg yolks , one at a time , i beating n each thoroughly before the next is added . The number of eggs

. t wo used is a matter of taste With eggs the sauce is creamy , with four it h a s n the co sistency of mayonnaise . To the mixture add the salt, pepper and b t h e oiling water and let cook in a double boiler, stirring constantly until sauce is u hot throughout and thickens a little ; add the lemon j ice, stir quickly , and T h pour into a cool dish . e lemon juice will occasion the further thickening of the sauce . While cooking, lift the saucepan from the boiling water from time to time, lest it become overcooked . 83

Use level measurements f or all i ngredients BAKED FISH WITH BREAD D RESSING

c t a s This recipe is suitable for fish cut in Sli es abou an inch thick, halibut and l fi h W fish a s b ue s o . swordfish ; or for such , hitefish , hadd ck , Shad , etc , from

s t . se t which thin , but large piece of flesh may be aken For the la ter, remove cu t w the head , out a narro strip down the back and on the Opposite Side, then h o ff t on loosen the skin below t e head and pull it , firs one side and then on the he s th e one e other, then remove t fle h from bones on sid and t hen on the o f fish other . This gives all the edible portion the in two large pieces . Rub iece O f over a tin sheet with Crisco , lay one the fish on it, Spread the dressing over this and lay the o ther piece of S h abo ve ; beat half a teas o o nf ul of salt set h1ts into three tablespoonfuls of Crisco and here and there in o n the fish .

. e w Bake about half an hour , basting with melted Crisco Serv with Dra n Si Butter Sauce (see page For a more handsome dish , five or x minutes e b fore taking from the oven , Spread half a cupful of cracker crumbs , mixed with h the t o t e . three tablespoonfuls of melted Crisco, over p of fish, and let brown UE TAL A T L BAKE D BL FISH, I I N S Y E

- Cut a cleaned bl uefish in heart shaped piec es . If the pieces are too large for - . to one service, divide to make half heart pieces Chop fine ( serve eight or ten) e l in Crisco thr e Shallots or one Bermuda onion , and sprink e a ed pan ; lay t he of fish s n w e slices above, sea o Slightly ith salt and pepper, add a f w spoonf uls

w Crisco ed . es of fish stock, and cover ith a paper Let cook till the flesh separat o t he — bo t — easily fr m bones a ut twelve minu es basting three times . Re move the Slices to a serving dish , pour over a cupful and a half of Italian sauce , to w hich the broth in the dish has been added, and serve a t once . O ther vari i s et e of fish may be cooked in the same way . ITALIAN SAUCE 2 shallots or 1 slice mild Mcupful Crisco onion Mcupful flour 8 fresh mushrooms Mteaspoonful salt 2 ounces lean ham Mteaspoonful paprika l tablespoonful parsley 1Mcupfuls brown stock Mcupful tomato purée

Chop the onion , mushrooms , ham and parsley and cook in the Crisco until well

softened but not browned ; add the flour , salt and pepper and cook until frothy ;

ré s r . n add the stock and pu e and ti until boiling Strai if desired . FRIED O YSTER SANDWICHES

t . t . Purchase large oys ers Drain , hen dry on a cloth Dip in Sifted bread

crumbs seasoned with salt and pepper , then in an egg beaten with a table f o . to spoonful cold water , and again in the crumbs Fry a golden brown in

h t . o o n . deep , Crisco Drain in the basket , and again soft paper Have ready G some bits of bread (Boston brown , rye or raham preferred) of suitable size

to take two oysters . Spread the bread with boiled salad dressing and put to

. the gether in pairs If preferred , cover oysters first with flour rather than

bread crumbs , then dip in the egg and finish in the crumbs . CODFISH SUP REME S co dfish hred fine and free of all bone enough salt to fill a cup , cover with do not let the cold water and let heat until the water begins to look milky, but wa ter boil fish ; drain and press all water possible from the , add a cupful of 84

Use level meas urements f or a ll i ngredients e ggs and a dash of pepper and beat with a spoon until well mixed . Melt m two tablespoonfuls of Crisco a frying pan , drop in the mixture by table “ t spoonfuls , let cook un il set on the bottom , then turn to cook the other

side . Serve at once with creamed potatoes . SALMON LOAF

1 pound cooked salmon (fresh 1 teaspoonful lemon juice or canned) Mteaspoonful onion juice 1 cupful soft sifted bread 1 tablespoonful fine-chopped crumbs parsley t 2 eggs, beaten ligh Mteaspoonful salt Mcupful milk or white stock Mteaspoonful paprika Pick the salmon fine with a silver fork (never use steel with fish) and add the

other ingredients (onion juice may be omitted) . Mix the whole toget her

Crisco ed . m thoroughly, and turn into a mold Cook in a stea er, or in the oven t is in a dish of hot wa er, about half an hour, or until the center firm . Serve - t c . hot , with a Hollandaise, omato or drawn butter sau e Slices of hard cooked

egg or chopped pickled gherkins (sour) , or capers , or pieces of cooked lob

ster meat, or shrimps , may be served in the latter sauce . Tuna fish may be

used in the same way . DRAWN BUTTER SAUCE 2 tablespoonfuls Crisco Mteaspoonful pepper 2 tablespoonfuls flour 1 cupful water Mteaspoonful salt 2 tablespoonfuls butter

Melt the Crisco ; in it cook the flour, salt and pepper ; add the water and stir withou t boili n lon er until boiling ; then , g g , beat in the t wo tablespoonfuls of

butter , a little at a time . SARDINE CROQUETTES ( H O RS D ’CE UVRE )

1 1 e cupful sardine pulp egg yolk, b aten light ul 3 Mcupf soft sifted bread egg yolks , cooked crumbs 1 teaspoonful lemon juice Mcupful (or more) milk 1 2 tablespoonfuls Crisco egg, well beaten Mteaspoonful salt Sifted bread crumbs Mteaspoonful paprika Crisco for frying

the of To prepare the sardine pulp , wipe fish free oil , discard bones and un edible portions and pick the flesh fine with a silver fork or press through a

sieve . Cook the bread crumbs in the milk to a smooth paste , add the Crisco, “ ” is set salt, paprika, and the egg yolk and cook until the egg ; remove from the fish m fire, add the , the cooked yolks , sifted , and the le on juice ; mix thoroughly - E - and shape into small balls, then elongate them to form egg Shapes . gg and

crumb the balls and fry in hot Crisco . Serve as a relish at the beginning of luncheon or dinner with olives and small sandwiches . R F S B E OLLED FILLETS OF I H, CHAMEL Use any white fish from which fillets (strips of fish without skin and bone)

may be taken . Four fillets may be taken from a Slice of halibut . Melt some

Crisco (three tablespoonfuls for four fillets) ; in it dip the fillets , to coat both

Sides , scrape on a little onion j uice , if desired , and drop on a little lemon juice .

Use level meas urements f or all i ngred i ents run t co to ex Roll the fillets and a wooden toothpick, dipped in mel ed Cris ( i t it in pedite t s removal after the fish is cooked) through each fille , to hold fis h th let e shape . Se t in an agate or earthen dish , pour over a little bro and bak

wo t . abo ut fifteen minutes , basting t or three times with the bro h in the dish wi With the fish bo nes and trimmings make broth . Prepare Béchamel sauce th r w t part of this broth ; to this add the liquid a ound the cooked fish . Serve i h in t potato balls cooked boiling sal ed water, rolled in melted Crisco and seasoned “ w fish k se F w th salt, then sprinkled ith chopped parsley . For stoc e ried s Fio under . FISH B ECH AIWE L SAUCE cupful Crisco Mteaspoonf ul pepper cupful flour 1 cupful fish stock teaspoonful salt Mcupful thin cream

c th e r e o a n s Melt the Cris o ; in it cook flou , salt and pepp r ; add the st ck d t ir

until boiling ; add the cream and pour the liquid around the fish . FRESH FISH CH OWDER 4 ounds fish 1 quart hot milk Xcupful Crisco Mcupful cream if at hand Mteaspoonful salt 1 teaspoonful salt 1 oo r onion , sliced Mteasp nful black peppe 8 cupfuls sliced potat oes fine-chopped parsley

as W the Fresh water b s , pickerel , lake hitefish or cod and haddock from salt s t w t w water are all ui able for cho der . Always have the head sen ith the fish a as it adds to th e richness of the broth . (It thickens the broth nd adds flavor . ) t ieces two Remove skin and bones from the fish , and cut the flesh in o about n l inches lon Cover the head , bones and trimmi gs with co d water and et

a r ff . it t h simmer h f an hour, then d ain o the broth Melt the Crisco ; in cook e a nd l d o t l onio n until softened ye lowe , then add b iling wa er to cover and et

t o m s . o o t simmer five ten inute Co k the potatoes in b iling wa er five minutes , the t t hen drain ; strain liquid from the onion over the po atoes , pressing out a ll the liq u id possible ; add the fish stock and the pieces of fish and let simmer h o t until the potatoes are done ; add the milk, the cream and seasonings , mix, k h h and sprin le on t e parsley . Serve wit crackers . OYSTER CR O QUE TTE S 1 quart ra w oysters or Mcupful cream 1 s pint cooked oyster 1 egg, beaten light Mcupful Crisco cupful flour AT D I S C RET I ON teaspoonful salt 1 teaspoonful lemon juice teaspoonful paprika l teaspoonful onion juice 1 cupful chicken stock chopped parsley

l cut wo t t Sca d the oysters , drain and into t or three pieces ; the white bu on io n M o rt may be discarded if desired . ake a sauce of the Crisco , flour, season “ ” I set ngs , stock and cream ; add the egg and let cook, stirring constantly until ,

then stir in the prepared oysters and such other seasonings as are used . When - - chilled and firm , shape, egg and crumb , and fry in deep Crisco . The oyster is broth may be used in making the sauce ; chicken stoc k s uggested because,

as it jellies when cold, the mixture is easily handled .

Use level measurements f or a ll ingredients

CHEESE CROQUETTES

3 tablespoonfuls Crisco 1 cupful cheese in cubes Mcupful flour Mcupful grated cheese Mteaspoonful salt Mteaspoonful paprika soft sifted bread crumbs Mcupful milk 1 egg 1 egg or 2 egg yolks 3 tablespoonfuls milk Crisco for frying Melt the Crisco ; in it cook the flour and seasonings ; add the milk and stir u n “ ” til boiling ; beat in the egg beaten light and let cook until the egg is set ; stir in the cheese and turn on a Crisco ed plate ; when ch illed a little form into cyl Fr inder shapes ; roll in crumbs , cover with egg and again roll in crumbs . y

S . in hot Crisco . erve at once with a green salad and coarse bread

88 H FRESH CODFISH , SPANIS STYLE 1 1 cupful rice onion , sliced f ul 5 Mcu Crisco tomatoes , sliced 1 fres co dfish 1 teaspoonful or more sa lt

(about 4 lbs . ) Mteaspoo nful paprika 2 cupfuls fish stock Stir the rice in a quart of cold water over a quick fire until boiling three min

. t the o utes , drain , rinse in cold water and dry on a cloth Mel Crisc in a frying s to pan , add the rice and stir until lightly browned ; kim a cas serole leaving all Crisco possible in the pan ; add more Crisco if needed and in it coo k the fish freed of skin and bones and cut in ieces ; roll the fish in flour and brown lightly in s t t o the the Crisco on both Side , rans er the rice , cook onion in the Crisco t the the ill yellowed , add with other ingredients to casserole, cover and let

o . th e t fis co k in the oven half an hour Make stock from rimmings of the h . N C FRIED FLOU DERS , HEESE SAUCE

o t wo l flo unders to se Remove skin and b nes from arge , cure eight fillets from e z c each . O ver the fillets sque e the j ui e of half a lemon , scrape over a little i a w onion juice and pulp , and spr nkle with s lt and pep r ; coat ith fine, soft bread crumbs (sifted) , dip in beaten egg, diluted wit two tablespoonfuls of

. t milk , then again coat with crumbs Fry abou five minutes in deep , hot

Crisco , and drain on soft paper . Serve cheese sauce in a separate dish . CH EESE SA UCE S TOCK S AU C E bones and trimmings of fish Mcupful Crisco 1 small onion , in slices Mcupful flour 3 Sprigs parsley Mteaspoonful salt 3 leaves sweet basil (fresh or dried) Mteaspoonful epper 4 slices carrot 1Mcupfuls fis broth piece red or green pepper Mcupful top milk cold water Mcupful grated cheese

to w to Add the seasonings the fish trimmings , pour on cold ater cover and let a u o ff us simmer h lf an ho r, then strain the liquid and e as the fish broth called h . a t e for When re dy to serve fish , melt the Crisco , add the flour, sal t and e u ot a nd st p pper and let cook ntil fr hy ; add the broth milk and ir until boiling, then add the cheese .

C H E E S E RE C I P E S

RICE COOKED WITH CHEESE Mcupful blanched rice 2 Mcupfuls broth (hot) Mcupful Crisco Mteaspoonful salt 1 onion, chopped fine Mteaspoonful pepper Mcupful grated cheese Blanch the rice by putting it over a quick fire in a quart or more of cold water ; m heat quickly to the boiling point , while scraping the rice fro the bottom of the saucepan ; drain and rinse in cold water . Heat the Crisco in a saucepan ;

Use level meas urements f or all ingred ients add the drained rice and the onion and stir over the fire until the Crisco is h l absorbed and the vegetables are slightly yellowed ; add the brot , sa t and

pepper and let cook over h o t water until the rice is tender . With two silver a s forks mix in the cheese . Serve at once the hearty dish at luncheon or

supper . PALMERSTON ECLAIRS

67 in th e Make the recipe for chou paste , page , beating after all eggs have F . m to s been added , half a cupful of grated cheese orm éclair hapes , brush

over with beaten yolk o f egg and bake until done . These may be served hot h or cold . If to be served hot , slit on one side and fill with cheese filling ; if t ey

are to be served cold , let the filling become chilled a little before the whipped d cream is folded in and o not fill the cases until cold . CH E E SE F IL L ING 3 tablespoonfuls Crisco 1MCupfuls milk 4 2 k tablespoonfuls flour egg yol s , beaten light Mteaspoonful salt Mcupful grated cheese

Mteaspoonful paprika Mcupful cream , beaten firm

n e a n d Make a sauce of the first five i gredients ; add the yolks and the che se ,

is . stir until the egg cooked ; when partly or wholly chilled , fold in the cream C HEESE MUFFINS l 1 t cupful rye meal egg, beaten ligh 1 cupful pastry flour 1 cupful milk 4 teaspoonfuls baking 3 tables poonfuls melted Crisco powder 12 thin slices of cheese about 1 Mteaspoonful salt 2 inches long, inch wide u Mc pful sugar, if desired Sift all the dry ingredients together into a bowl ; add the egg mixed with the sc H ffi milk and the Cri o and mix all together thoroughly . ave an iron mu n pan hot and well Crisco e d ; put a spoonful of the prepared mixture into each l compartment , lay a s ice of cheese above and finish filling the pan with the -fi rest of the mixture . Bake about twenty ve minutes . MACARONI AN D CHEESE SOUFFLE l Mcupful macaroni, cooked cupful tomato purée 2 ta blespoonfuls Crisco l cupful rich milk (hot) 2 ta blespoonfuls flour 1 cupful grated cheese 3 teaspoonful salt egg yolks , beaten light 3 ff teaspoonful paprika egg whites , beaten sti

Cook the macaroni in boiling salted water until very tender ; drain , rinse in

cold water and drain again . Melt the Crisco ; add flour, salt and paprika and l e cook unti frothy ; add the purée and stir until boiling ; add the milk, ch ese ,

n a n d 1n . 1n macaro i and egg yolks , mix thoroughly fold the egg whites Turn to a Criscoed baking dish and let cook about half an hour o r until well puffed

1n . e and firm the center To prepare the puré , cook fresh or canned tomatoes

until the water has evaporated , then strain and use .

Ut e level measurements f or a ll i ngredients S ALAD S AN D SALAD D RE S S I N G S FRENCH DRESSING 3 tablespoonfuls oil Mteaspoonful sal t 1 to 3 ta blespoonfuls lemon Mteaspoonful pepper juice or vinegar The ingredients for the dressing may be mixed and poured at once over the salad materials, which are then turned over and over until the dressing has w been taken up by them ; or the condiments , mixed ith the oil, may be first t used , then , after each leaf or separate piece has been horoughly coated with the oil , the acid may be poured on and the salad turned over and over until the acid is evenly mixed throughout . Neither French nor mayonnaise dressing of should be strongly acid , and one tablespoonful acid to three of oil is a good tw proportion in most salads . For fish and beets o tablespoonfuls of acid to E three of oil would be preferred by many . qual quantities of oil and acid are “ favored by people accustomed to using so-called boiled dressings or by those accustomed to eating vinegar on cucumbers or tomatoes . Tomatoes are mildly acid and it is a mistake to overpower this natural acid with a quan “ tity o”f vinegar . A very little vinegar or lemon juice in a dressing will give h point to (or bring out) t e natural acid flavor of the tomato . MAYONNAISE DRESSING (OLIVE OIL) 1 t t 2 t o egg yolk, bea en ligh ablesp onfuls lemon Mteaspoonful salt juice or vinegar Mteaspoonful paprika 1 cupful olive oil 2 tablespoonfuls boiling water

To the beaten olk , add the salt, paprika and acid and beat with an egg beater until well blended ; add one teaspoonful of olive oil and beat it in t oil w t thoroughly , then add another easpoonful of , and , hen his is thoroughly blended with the other ingredients , add a third teaspoonful ; continue in the C same manner, adding the oil , in a short time, by the tablespoonful , until a up i w ful n all of oil has been used ; then beat in the boiling ater, a tablespoonful

. I a i at a time f all of the dressing is not used t once, cover t with an earthen or glass dish and set it aside in a cool place . USE OF FRENCH AN D MAYONNAISE DRESSING F for e for t A rench dressing is used gr en vegetables, frui and nuts and to season t o cooked vegetables, meat or fish be used later with mayonnaise dressing . i French dressing s used on salads served at dinner . Mayonnaise dressing is t used for delicate mea s , fish , bananas , apples and pineapples and fo r some w vegetables as cauliflo er, asparagus and tomatoes . The vegetables e nu mer ated above dressed with mayonnaise are sometimes served as an entrée at v dinner , but in general mayonnaise dressing is ser ed for use at luncheon or banquets . Cooked dressings are used in place of mayonnaise, but there is no substitute for French dressing . MAYONNAISE DRESSING WITH CRISCO l l cupful Crisco, unmelted teaspoonful salt 2 egg yolks , beaten light Mteaspoonful paprika l teaspoonful mustard Mteaspoonful black pepper 4 tablespoonfuls vinegar t h Beat the Crisco o a cream , very gradually beat in t e yolks, then the season ings and , lastly, drop by drop , the vinegar . 91

Use level measurements f or all i ngredients SAL AD 3 cupfuls cold potato cubes 1 teaspoonful salt Ma green pepper Mteaspoonful pep 1 head leek or Ma small per onion 2 cupfuls mayonnaise 2 tablespoonfuls chives if or cooked salad at hand dressing 2 1 2 tablespoonfuls capers or cooked beets , Mcupful parsley leaves chopped fine 3 olives 2 hard-cooked eggs 1 small cucumber pickle Mix the potato with the chopped vegetables enclosed in the brackets and the salt and pepper ; then mix with enough of the dressing to hold the ingredients

together . Form in a mound on a serving dish , cover the outside with dressing , i - spreading t with a silver plated knife . Sprinkle with the beets and garnish O n . e with the eggs , each cut in eight lengthwise pieces or more of the chopped

vegetables , mixed with the potatoes , may be omitted , but onion in some form

and parsley should be retained . COOKED SALAD DRESSING 3 tablespoonfuls Crisco Mteaspoonful salt 2 tablespoonfuls flour 1 cupful cold water 2 Mteaspoonful mustard egg yolks , beaten light Mteaspoonful paprika l tablespoonful vinegar 1 tablespoonful lemon juice Melt the Crisco ; add the flour and seasonings and cook until frothy ; add the water and stir constantly until boiling ; beat the vinegar and lemon juice into a the yolks , then stir into the hot mixture , and continue to stir nd cook without “ boiling until the egg is set . Use when cold either with or without the addi - tion of o ne fourth a cupful of thick cream beaten very light . The cream is an for improvement . Twice the recipe is needed the ingredients given in t h e

potato salad . 92

Use level measurement: f or a ll i ngredi ents Introduction Balanced Daily Diet About Crisco Key

Daily Meal Combinations . List of Foods

High Altitude Cooking VEGETAB LE RECIPES

c n Fr d 1n a t r Yello w Sa uce a lt mor S m . e e te B i e a p Chi k , i B , , B n n Fr tter a tter a a as a ed . , B k i B en Fr r l n S t l a a e a n ra tin rea med c , ed, a a d e C bb g G , C Chi k i M y y c en um o (Ste w) E la nt reo le St le . Chi k G b ggp , C y c n Sa l Ecl rs l Fr d in a tter e a d a . E a nt e . ggp , i B Chi k i cken Sca llo ed a nd Gree n Corn E lant Fried Julienne St le , , ggp , , y Chi p S I n iv m c en ortca es, d dual O n o ns Stuffe d w t H a . i , i h Chi k h k i - -O r r t rs orn a nd ste F t e 0 0 Pa rsn s Fr ed 0 0 0 0 0 0 0 0 0 0 0 0 0 0 ip , i C y i H m Sa ndwic es H ot a O O O O O O O O O O O O O O O O Peas Green in Swedis Tim a le Cases . , , O O , , h b h m li rol Pota toes a u Gra tin D elmo nico Ha , S ced, en asse e , C Pota toes ro wn Ha s ed Ha m T m ales , B h i b H m Y a or . Pota to C ro quettes , k ta toes L o nna ise Ha m urg Ro ast wit aca ron Po , y b h M i La m Has ed Proven ale Po ta toes Sca llo ed wit Pe ers a nd , , c , p , h pp b h O nio n rs r n Stufi n B s . Pe e ee ed a d a e d . pp , G , k R1ce reo le Fas on l r Wn r c Pr nce sse ou t s F assee . C hi P y i g , i , i ' To ma to Fritters o r C utlets Shepherd s Pie Stea Ro und Ita lia n S t le k, , y EGG RE IPES Stufi n reen for Fis eal or Fo wl C g, G , h, V Tenderlo n u tle ts Po a rski St le i C , j y Eggs. eal a lls S a nis en Casse ro le V B , p h, ea l B ro wn Fr cassee of E s Fr ed L dia St le V , i gg , i , y y Veal utlets Po a rski St le S tuffed Fr1ed C , j y Eggs , , . ea l or La m He a rts Stufied B rea d D ress E s w t S ina c a nd C eese ” V b , , gg , i h p h h i g Eggs, Ve ne tia n ” Vea l Lo n of St uffed a nd Roa sted C e stnut i , , h Puff reen Pea O melet . G , y Stufii ng Lente n Lunc eon e l La m a ic en So nme Mus roo m h b Ch k , h Sco tch Woo dcock V a;uce al O ters oo ed 1n l Spa nish O melet Ve ys . C k Mi k READ ECIPES MEAT RECIPES B R B d 8 A le a ke f Has orned w t a na nas a e . . 4 pp C Bee h C , i h B , k B lue err Tea a e f Pot Roast of 47 b y C k Bee , W Wo l P wd r scu ts e ea t a n o e . c e n reo le St le Crea m or éc a me l Bi i , h h B ki g Chi k , C y , B h Fr nc read, e Sa uce . B h e wit ra w icken Cro uettes w th Bro led To ma read, Ry , a a Seeds Ch q , i i B h C y read Wh 1te u ck et od B . . Q i M h 98 B READ RECIPES ( Continued) CAKE RECIPES

Wl W A l a a d o e ea t e ke A l F1llin 75 re e O O O B , h h pp C , pp g O O O O O O O O O O O O ’ o rn B rea d V r n a S oo n e lle s a ke 78 C , i gi i p B C - r a m Po O vers . oston rea m Pie oco la te F ll n 82 G a h p B C , Ch i i g O ra nge B rea d B urnt Lea ther Ca ke 76 Ra is1n B rea d Cara way Seed Jumbles 78 P r hoco late a e Ma rs ma ll w F 8 Ro ll a er o use . k o rost n 1 s, k H C C , h i g Rolls u c Ra s n a nd N ut ocolate ars ma llo w rea m Roll 77 , Q i k. i i Ch M h C Wea H r B u tron 79 ole t ot oss ns a e Wh h C . Ci C k Clo ver Lea ves 74 D ESSERT RECIPES Crea m Cakes wi th Stra wberry Preserves 80 D a te Loaf Ca ke 79 A r co t S er e t anned p i h b , C ’ D ev l s Food r m ll F 79 w ll n . i , Ma sh a o i i g Blackberry Shortca ke ” D ro a es t- o lore 76 p C k , Ligh C d tard So uf e Frot C us fl . hy Elevent h Hour Cake 78 Fru t Pufls rea m Pudd n S a uce i , C i g ' Em l Wi oco F n 77 s te ake late rost . . i y h C , Ch i g Lenten Fritters O atmeal D rop Ca kes 78 Pea c es Preserved wit a rmalade Crou h , , h M O ran e m als 75 n g Cy b to s . ol s oo e S f 80 asse k s o t 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 , Puddin rown ett . M C i g, B B y P nea le a ke w t Fro st n 80 uddin o tta e i pp C i h i g P g, C g Prune Almond ake Prune Almond Fill1n 76 udd n D a te Stea med a rd Sa uce C , g P i g, , , H din Gra m S ea m Pud a t ed . g, h , FISH RECIPES dd n a oca India n u . P i g, T pi , aked F s w t rea d D ress ng 84 Pudd n Sa vo Jell Sa uce B i h i h B i i g, y, y lue fi a ed Ital a n St le Ital an Sa uce .84 s , , , Pudd n Rice Porc u ne S t le olden B h B k i y i i g. , pi y , G Cod fish Fres 89 uce , h Codfish S rem 84 Rice a nd Ra is in Croquettes up e

F ll s f F s Fr . 88 Sa va rin A r cot Sa uce et o , ed , p i i i h i F llets Rolled o f Fish B éc a mel Sa uce 85 i , , , h d a lls 87 F nna n a d e 0 PASTRY RECI PES i H i B 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Flounders Fr ed C eese Sa uce 89 , i , h C ocola te Eclairs o u Paste 78 h , (Ch ) Fres h Fish Cho wder 86 C o u Paste 67 h Holla nda ise Sa uce 83 ' fe n r oco la t Fros n 74 Co n ctio e s Ch e ti g O yster Croquettes 86 Englis Crea m for Ecla rs 74 O Fr d Sa ndwic 84 ster e es 0 0 h i y , i , h 0 0 0 0 0 0 0 0 0 0 0 0 0 a str Fla 67 P , Sa lmon Lo a f D ra wn B utter Sa uce 85 y ky ,

Pas tr , Plain 67 Sa rd ne ro uettes 85 y i C q 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 P1e a na na , B To mato Sa uce 88 us Wh Pie tard te 70 , C , i . H EESE RECI PES Pie D a te rea m 69 C , , C “ Pic e mo n w t Mer n 71 L ue . se ro ue nd . ee t tes a eler , i h i g Ch C q C y . Moc nce S rin St le 69 ufi Pi . . eese M ns c . , k Mi , p g y Ch Pic uaker 69 aca ro n a nd C ee se So ufl é , Q M i h Pic Lemon I ndividua l wit F ll n 78 Pa lmersto n Ecla irs eese F ll n , , , h i i g , Ch i i g Pi Prune 78 Rice ooked w t C eese e . , C i h h Pie R u a r rea m wit Mer n ue 70 , h b b , C h i g SALAD S AN D SALAD D RESSIN GS Pic S uas Fa r ” 68 , q h , i y Pie Ve e ta le nce wit A le erin ue 69 ooked Sala d D ress n 92 , g b Mi , h pp M g C i g Pie Vir nia Sweet 70 Frene D ress n 9 1 , gi . h i g Ta rts a nbur 68 a onna se D ress n O l v O il 9 1 , B y M y i i g ( i e ) Ta rtlets o vered urra nt Jell 78 a onna s D ressin w t r sco 9 1 , C C y M y i e g ( i h C i ) Tarts Stra w err 68 l 92 , b y Potato Sa ad a rtlets O n Fru t T e . n Ma n D 9 . 72 Use of Frenc a d on a se ress n s . 1 , p i h y i i g .

OTHER HE LPFUL BOOKS WH I C H E VE RY H O U SE KE E P E R SH O UL D H AVE

In addition to th e present volume we have published three very interesting books which deserve a place in every kitchen library not n he These books are mere advertisement s for Crisco . O t t t of t t the con rary , hey are such general and genuine service ha e w the e exp rienced cook as ell as b ginner prizes them highly . A CALENDAR OF DINNERS — B y MARIO N H ARRIS N E I L Th e F amou s Coo kin g Auth ority .

t for of th e — 3 65 615 Con ains a dinner menu every day year in all , t — m t new instruc tes ed recipes any en irely and original , and much tive material that will help any woman set a better and more

t t . t S t t economical able . Clo h bound Gold s amped . en pos paid ,

t o t ff t of 10 t t . in respo nse his o er , upon receip cen s , s amps or coin

Regular price 50 cents . THE WHYS OF COOKING “ B A E T MCKE " IE H IL L E d t or and P ub sh er o f Amer can C ooker y J N N , i li i y Answers th e many questions which even good cooks are wont to ask “ ”“ t : Wh f ? Wh t hemse”lves , such as y did my cake all y is my pas ry ? A h of t w it tough ltogether , t e hundreds ques ions and ans ers A t contains amou nt to a liberal education in cookery . lso sugges s S w ho w th e proper arrangement and equipment of kitchens . ho s b for the e t t — to set th e ta le each meal , prop r appoin men s linens , — f . h ow to h etc . t t silver, dis es , 7 being illus ra ed in ull color Tells And t 150 new serve . con ains recipes especially prepared and ubsta n f t . S h t . B t t tested by t e au hor eau i ul , colored illus ra ions S t tially and attractively bound in blue and gold . ent pos paid , in

ff t of 10 t t c . response to this o er, upon receip cen s , s amps or oin

Regular price 50 cents . RECIPES FOR EVERYDAY B ANE T MCKE N" IE H IL L y J” Recipes for Everyday is just what its n ame implies— a collect ion n t t th e f of delicious, i expensive dishes ha everybody in amily t t th t o t will like , and ha e cook will like , o , because hey are easy Cut w h of th e to prepare . do n t e expense your meals by using t B u a nd 3 00 recipes in his practical book . o nd in blue gold ; c h e th 10 illustrated in olor . T special price on is book is also

t R 50 t . cents ; s amps or coin accepted . egular price cen s

ks t o TH E P R E S end N C . fo r an y o n e book or 3 0 c . for th e th ree boo O C T R M i n l GAMB L E D . C . B . C incinn a ti O h io . en t o in our et t er 85 CO ep t , , y

h k o r ks o u nt and rit n me d a d d ss la in l . t e boo boo y wa , w e a an re p y 96