The Story of Crisco eBook

This eBook from the Gutenberg Project consists of approximately 304 pages of information about The Story of Crisco.
1/2 cupful Crisco 1/4 lb. chopped onions 1/2 lb. cold boiled mashed potatoes 1/2 lb. breadcrumbs Salt and pepper to taste 2 beaten eggs

Mix all ingredients thoroughly well together with wooden spoon, then form into sausages; tie each well in cloth, and boil exactly as a roly-poly.  If not to be eaten when newly cooked, put aside, and untie when wanted.  This sausage is also good if oatmeal is added instead of breadcrumbs, or it may be made half oatmeal and half breadcrumbs.

Sufficient for twelve sausages.

Potatoes Sefton

1 tablespoonful Crisco 3 baked potatoes Salt, pepper, and red pepper to taste 1 yolk of egg 1 tablespoonful cream Chopped parsley Watercress

Split potatoes in halves lengthways.  Scoop out centers, rub them through a sieve, add seasonings, melted Crisco, yolk of egg, and cream.  Beat well till light, then put mixture into forcing bag with tube, force into potato cases which should be dried.  Heat in moderate oven.  Sprinkle a little chopped parsley on top and serve decorated with watercress.

Sufficient for three potatoes.

Rice a la Maigre

4 tablespoonfuls Crisco 1 grated shallot 1/2 cupful boiled rice 4 chopped hard-cooked eggs 1 tablespoonful white sauce 1 raw egg 1 cupful thick tomato sauce Salt, pepper, and paprika to taste 3 baked tomatoes 1 tablespoonful chopped parsley

Fry shallot in Crisco, then add rice, two of the hard-cooked eggs, white sauce, raw yolk of egg, and seasonings.  Stir over fire till very hot, then turn out on to hot dish; pour over tomato sauce, sprinkle with parsley and garnish with remainder of eggs, and baked tomatoes.

Rhubarb Pudding

4 tablespoonfuls Crisco 4 tablespoonfuls sugar 2 eggs 1 lemon 1/2 cupful flour 1 cupful stewed rhubarb 1/2 teaspoonful salt Few breadcrumbs

Crisco a pudding dish and dust it over with breadcrumbs.  Put layer of breadcrumbs at bottom, then spread in rhubarb.  Beat Crisco and sugar till creamy, beat in yolks of eggs, add grated rind of lemon, sift in flour and salt.  Spread this mixture over rhubarb and bake in moderate oven twenty minutes.  Beat up whites of eggs to stiff froth, add one tablespoonful of sifted sugar and half teaspoonful lemon juice.  Drop in spoonfuls on top of pudding and return to oven to brown lightly.

Spanish Rice

1/2 cup Crisco 1/2 cupful grated cheese 6 tablespoonfuls rice 1 can tomatoes 5 small onions 1 cupful hot water Salt and red pepper to taste 1/4 cupful chopped olives

Wash rice and put it in bowl, add Crisco, seasonings, cheese, hot water, tomatoes, olives, and onions cut in small pieces.  Turn into a Criscoed fireproof dish and bake in moderate oven one hour, or until rice is tender.

Project Gutenberg
The Story of Crisco from Project Gutenberg. Public domain.
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