The Story of Crisco eBook

This eBook from the Gutenberg Project consists of approximately 304 pages of information about The Story of Crisco.

Form paste into small balls, roll first in breadcrumbs, then in egg and again in crumbs, and drop into hot Crisco.  Serve on napkin with grated Parmesan cheese.  The recipe as here given may be doubled, and “redoubled” as many times as it is thought the demand for fritters will warrant.

February 5

Broiled Smelts Chicken, a la Florentine Brussels Sprouts with Cheese Spanish Salad Cheese Loaf *Date Souffle Coffee

Date Souffle_—­Stone and chop 1/2 pound dates and cook them in 1/2 cup boiling water, mashing until smooth.  Add 1 tablespoon melted Crisco, stiffly beaten whites 5 eggs, 1/4 cup sugar, 1 tablespoon lemon juice, and salt to taste.  Pour into Criscoed souffle mold and bake until brown, or 25 minutes.  Serve cold with boiled custard or whipped cream.

February 6

Rose and White Radishes with Butter Cream of Mutton Soup Baked Bluefish, Breslin Style *Planked Chicken Jerusalem Artichokes Saute Apple and Cress Salad Snow Pudding with Chocolate Sauce Coffee

Planked Chicken—­Cream together 1/4 cup Crisco, 1 teaspoon minced onion, 1/4 tablespoon each of minced red pepper, green pepper, and parsley, 1/2 clove minced garlic, and 1 teaspoon lemon juice.

Split 1 young chicken as for broiling, place in pan, sprinkle with salt and pepper, dot over with Crisco, and bake until nearly done in a quick oven.  Then Crisco plank, arrange upon it border made from 2 cups of hot mashed potatoes to which have been added seasoning and beaten yolks of 3 eggs.  This is put on with a pastry tube and may be made as fanciful as desired, with rosettes and pyramids.  Brush over with beaten egg diluted slightly with water, and place chicken in center.  Peel and saute 8 large mushroom caps, place on chicken (which has been spread with prepared butter), place in very hot oven to brown potatoes and finish cooking chicken.  Serve on plank at once.

February 7

Crab Canapes St. Germain Soup *Braised Fillet of Beef French Bean Salad Bar-Le-Duc Cream Fruits Nuts Biscuits Cheese Coffee

Braised Fillet of Beef_—­Tie up fillet of beef neatly with string and put in stewpan, bottom of which has been well Criscoed and lined with thin slices fat bacon and 2 sliced onions.  Cook for 20 minutes, then barely cover with stock, add 1 wineglass of sherry, and bring to a boil; then add 1 small onion stuck with cloves, 1 small turnip, 1 carrot, 1 bouquet of herbs, 1 tablespoon Crisco, salt and pepper to taste.

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