The Story of Crisco eBook

This eBook from the Gutenberg Project consists of approximately 267 pages of information about The Story of Crisco.

Clean and draw chicken.  Melt Crisco, add it to crumbs, ham, egg, parsley, milk, and seasonings; mix and place in breast of fowl.  If young chicken leave on feet, which should be scalded and skinned; if an older bird, cut off legs half-way to first joint, turn back pinions, run skewer through them, catching top part of legs; tie bottom part of legs together.  Set in hot oven from 3/4 to 1-1/4 hours, according to size; baste well with melted Crisco, and about 15 minutes before it is finished dredge with flour and brown.  To make brown gravy, pour from tin fat, sprinkle in 2 teaspoons browned flour, then add 1 cup boiling water, containing 1/2 teaspoon extract beef, salt and pepper; allow this to boil 3 minutes, strain over chicken, or serve in sauceboat.

January 6

Oyster Cocktail Fried Cod Steaks Potatoes au Gratin *Stewed Tomatoes Cold Slaw Cheese Wafers Cocoanut Pudding Coffee

Stewed Tomatoes_—­1 can tomatoes, 2 tablespoons Crisco, 1 cup breadcrumbs, seasoning salt, pepper and paprika.

Empty tomatoes into double boiler, add breadcrumbs, salt, pepper, and paprika, and cook slowly for 1/2 an hour, stirring from time to time.  Just before serving add Crisco and stir till melted.  While the tomatoes will be ready with 1/2 hour’s cooking, they are improved by cooking 1 hour, and are better still if warmed again after cooling.

January 7

Clam Cocktail Boiled Salmon with Parsley Butter Roast Duck, Olive Sauce and Fried Hominy Riced Potatoes French Peas Creamed Salsify Celery Mayonnaise *Cheese Ramekins Banbury Tarts Coffee

Cheese Ramekins_—­4 tablespoons flour, 3 tablespoons Crisco, 1/2 cup milk, 3 whole eggs, 1 white egg, salt, white pepper, and red pepper to taste, and 1/2 cup grated cheese.

In saucepan, mix Crisco and flour over fire, when smooth stir in milk, and cook until thick, add seasonings; mix well.  Remove pan from fire, add yolks eggs 1 by 1, mix each thoroughly, then mix in cheese, and fold in stiffly beaten white egg.  Pour into Criscoed ramekins, and bake in hot oven 15 minutes.  Serve hot.

January 8

Cherry Cocktail Corn Soup Crisp Crackers Pot Roast with Dumplings Lettuce and Radish Salad *Cheese Biscuits Spice Jelly Coffee

Cheese Biscuits_—­4 teaspoons flour, 6 tablespoons grated Parmesan cheese, 3 tablespoons Crisco, 1 yolk of egg, 2 teaspoons cold water, salt and red pepper to taste.

Mix flour and cheese; add salt and red pepper to taste.  Rub in Crisco lightly.  Mix yolk egg with water; add enough of these to mix flour, etc., to stiff paste.  Knead till smooth on floured board, then roll out and cut into biscuits with small cutter; lay on Criscoed tin and bake in quick oven 8 to 10 minutes, or until they are a delicate biscuit color.  They require to be carefully watched, as they burn easily.  Parmesan cheese is best, but other dry kinds can be used.  The biscuits are brittle, so always prepare more than are actually required.  They rewarm well with care.

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