The Story of Crisco eBook

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

Let meat simmer gently in this for 1-1/2 to 2 hours.  For garnish, take equal quantities of French peas and string beans, artichoke bottoms, new carrots and turnips.  Cut latter in uniform shapes with fancy vegetable cutter, and cook them separate in consomme.  Strain off about 3/4 pint of stock from fillet of beef, and pour on brown roux, made with 2 tablespoons each of flour and Crisco; stir until it boils, add small piece of glaze and reduce a little over quick fire.  Add dash of kitchen bouquet, salt, and pepper.  Dish up fillet of beef, glaze it with some of sauce, and arrange vegetables around it in little heaps, each kind separate.  Serve remainder of sauce in a boat.

February 8

Faubonne Soup Baked Fish Grenadins of Veal Roast Pigeons Endive Salad *Fruit Snowballs Coffee

Fruit Snowballs_—­Cream 1/4 cup Crisco with 1/2 cup sugar, add 1/4 cup milk, 1 cup flour, 1 teaspoon baking powder, and 3 stiffly beaten egg whites.  Mix and divide into small Criscoed molds, cover with Criscoed papers, and steam 35 minutes.  Turn out, sprinkle with powdered sugar, garnish with candied cherries and pineapple and serve with custard sauce made with egg yolks.

February 9

Petite Marmite *Goulash of Veal Cauliflower, Cream Sauce Braised Endive Orange Salad Mousseline Pudding Coffee

Goulash of Veal_—­1-1/2 pounds lean veal, 1 pound partly cooked new potatoes, 4 tablespoons Crisco, 1/2 small onion, 1/2 pint cream, paprika, pepper, and salt.  Free meat from skin and sinews and cut it into dice.  Cut potatoes into cubes.  Melt Crisco in saucepan, add meat and fry lightly for several minutes, add onion, finely chopped, stir over fire for about 5 minutes, season with salt and pepper to taste and add potatoes.  Pour off superfluous fat, mix carefully and moisten with cream and 1 tablespoon rich white stock, season with a sufficiency of paprika pepper to give sauce a pink tint, and cook gently for 20 minutes.  It is best to cook the Goulash at latter stage in a fireproof earthenware stewpan, in which it should be sent to table.  Great care must be taken so as not to break potatoes while cooking.  Serve very hot.

February 10

Broiled Beefsteak Baked Potatoes Creamed Onions Waldorf Salad Jellied Figs Nut Cookies Coffee

Waldorf Salad_—­1 quart chopped apples, 2 cups diced celery, 1-1/2 cups blanched and shredded almonds, and 2/3 cup rolled pecan nut meats.

Dress with following dressing, adding little more sugar and lemon juice to taste, just before serving.  Mix 1 tablespoon melted Crisco, 1 teaspoon each mustard and white sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Add 2 well beaten egg yolks and then beat in slowly 4 tablespoons lemon juice.  Cook in double boiler till it thickens.  Then add whites 2 eggs beaten stiff.  Keep on ice till wanted.  Stir in 1 cup whipped cream just before serving.  This is very good made with 5 egg yolks and 1/2 cup thin cream if whipping cream is unobtainable.

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