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This eBook from the Gutenberg Project consists of approximately 267 pages of information about The Story of Crisco.
Sardines on Toast, Caper Sauce *Risotto Peas Fried Canned Tomatoes Lettuce and Hard-Cooked Eggs Jellied Prunes Whipped Cream Gold Cake Coffee

Risotto_—­1/2 pound rice, 1 small onion, 4 tablespoons Crisco, 1/4 cup grated Parmesan cheese, 1/2 pint tomato sauce, about 1 pint good stock, salt, pepper, nutmeg, and 1/2 teaspoon saffron.

Wash rice in several courses of water, drain and dry.  Peel and chop onion.  Melt Crisco in stewpan; when hot add onion, fry over gentle fire until light fawn color, then add rice; shake pan over fire for a few minutes, so as to fry rice a little.  Next add seasoning, salt, pepper, nutmeg, and saffron; moisten with little stock, and add more as rice begins to swell.  When stock is used up, gradually add sauce.  When rice is tender mix in grated cheese.  It is then ready to serve.  In preparing this dish remember that rice should be well done, and should be neither too dry nor too moist.

January 26

Onion Soup Roast Chicken, Chestnut Stuffing, Giblet Sauce Cranberries Celery au Jus Baked Macaroni with Cheese *Grapefruit Salad Burnt Almond Ice Cream Coffee

Grapefruit Salad_—­Take out inside of grapefruit, and cut edge of shell into points; slice meat of fruit with 2 oranges, 1 cup pineapple, 1 cup cherries, 1/2 cup chopped nut meats, 1 diced apple, the juice of 1 lemon, and 3 tablespoons powdered sugar; fill shell, and serve with following dressing: 

Beat yolks 2 eggs until creamy, then add to them 1/2 teaspoon dry mustard and same quantity salt.  Next beat in slowly 4 tablespoons melted Crisco and 6 tablespoons hot vinegar.  Cook in double boiler until it thickens.  When cold, and just before serving, 1 cup of cream, sweet or sour, may be folded in.

January 27

Shrimp Cocktail *Salmon Croquettes, Tomato Sauce French Peas Mashed Potatoes Pickled Mangoes Cottage Pudding, Maple Sauce Coffee

Salmon Croquettes_—­1 pound can salmon, 1/2 teaspoon salt, red pepper to taste, 1/4 cup crackercrumbs, 1/2 teaspoon grated onion, 1 well beaten egg, 1 tablespoon Crisco, and 1 tablespoon chopped parsley.

From 1 can salmon, opened neatly, take fish and chop it fine; add salt and pepper, Crisco, parsley and crackercrumbs; moisten it with the egg and mix well, turn out upon dish; then roll into cones, dip these in beaten egg seasoned with salt and pepper, roll in breadcrumbs.  Fry in deep Crisco until delicate brown, drain them a moment, arrange neatly on hot dish and serve with tomato sauce.  The Crisco should be heated until crumb of bread becomes golden brown in 40 seconds.

January 28

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