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

March 13

Baked Stuffed Haddock Julienne Potatoes Creamed Cucumbers Egg Salad *Steamed Graham Pudding, Hard Sauce Coffee

Steamed Graham Pudding_—­1/2 cup molasses, 1/2 cup milk, 1 egg, 1/4 cup Crisco, 1-1/2 cups graham flour, 1/2 teaspoon soda, 1 teaspoon salt, 1 cup stoned and chopped dates.

Melt Crisco, add molasses, milk, egg well beaten, dry ingredients, mixed and sifted, and dates; turn into Criscoed mold, cover, and steam 2-1/2 hours.  Serve with hard sauce.  Figs cut in small pieces may be used in place of dates.

March 14

Breaded Chops Baked Potatoes Celery Hearts Creamed Carrots and Peas Lettuce, French Dressing Apricot Whip, Custard Sauce Coffee_

_*Breaded Chops_—­Wipe and trim mutton chops, sprinkle with salt and pepper, dip in crumbs, egg, then crumbs, and fry in hot Crisco from 5 to 8 minutes, then drain.  Do not fry more than 4 chops at a time, and allow the Crisco to reheat between fryings.  After testing Crisco for temperature put in the chops, then lower the heat that the surface of the chops may not be burned while the inside is yet under done.

March 15

Sardine Canapes Baked Beans Baked Potatoes Apple and Celery Salad Cheese Wafers Date Cream Pie Coffee_

_*Sardine Canapes_—­Take 6 or 8 sardines, mash up with yolk of a hard-cooked egg, pepper and salt to taste, a little lemon juice and 1 teaspoon melted Crisco.  Have some rounds of bread fried a pretty golden brown color in hot Crisco, spread the mixture on the croutes; garnish round the edges with some finely chopped parsley and white of 1 egg rubbed through sieve.

March 16

Clam Bisque Crackers Codfish Balls Escalloped Tomatoes Cucumber Salad Bermuda Onions Custard Pie Coffee_

_*Clam Bisque_—­2 cups clams, 2 tablespoons chopped onions, bit of bay leaf, 3 tablespoons Crisco, 4 tablespoons flour, 2 cups chicken stock, 1 teaspoon salt, pepper and red pepper to taste, 1 pint hot cream, and 1 teaspoon Worcestershire Sauce.

Chop clams, and cook in stock 20 minutes.  Melt Crisco, add onions, cook 5 minutes; add flour, strained clam liquor, cook 5 minutes; add seasonings, cream, and serve.

St. Patrick’s Day

March 17

Irish Potato Bisque Olives Salted Pistachio Nuts *Boiled Salmon, Parsley Sauce Mashed Potatoes Brussels Sprouts Shamrock Salad St. Patrick’s Pie Green Frosted Cakes Green Mints Coffee

Boiled Salmon_—­Put the salmon in enough boiling water to cover, add 1 teaspoon salt to each quart of water; boil 1 minute, then draw on one side, and simmer slowly until cooked, allowing 10 minutes to the pound; drain thoroughly, and serve on folded napkin; decorate with parsley.

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