The Story of Crisco eBook

This eBook from the Gutenberg Project consists of approximately 267 pages of information about The Story of Crisco.
Corn Chowder Broiled Steak Baked Potatoes Horseradish, Cream Dressing Scalloped Tomatoes Celery Salad Cherry Sponge Coffee_

_*Corn Chowder_—­1 can corn, 1 cup salt pork cut in cubes, 1 cup potatoes, 1/2 cup chopped onions, salt and red pepper to taste, 3 cups water, 2 cups milk, 1 tablespoon Crisco, 1 tablespoon flour, and 1/2 cup crackercrumbs.  Cook salt pork in frying pan for 5 minutes; add onion and cook until a yellow color.  Parboil potatoes 5 minutes; add to onion with corn and water; cook 20 minutes.  Thicken milk with Crisco and flour cooked together.  Combine mixtures; add crackercrumbs and salt and pepper to taste, then serve.

April 10

Puree of Black Beans Baked Macaroni *Potato Puff Cabbage Salad Cheese Puffs Spice Jelly, Whipped Cream Coffee

Potato Puff_—­Prepare 2-1/2 cups hot mashed potato.  Add 3/4 cup milk, 2 well-beaten yolks of eggs, 3 tablespoons Crisco, and salt and pepper to taste.  Beat this well, then add beaten whites of 2 eggs.  Pile lightly in Criscoed baking dish and bake until puffed and brown.

April 11

Bean Soup Globe Artichoke with Sauce Hollandaise Stuffed Peppers Potato Straws *Grilled Tomatoes Pimiento Salad Fruit Assorted Cakes Coffee

Grilled Tomatoes_—­Wipe tomatoes, spread little Crisco on each with a knife, and set on grill pan near to clear fire.  Turn often, basting or keeping moist with Crisco.  Whole tomatoes cook in 7 to 10 minutes, according to size.  Sliced ones in about 5 minutes.  When meat or ham is being grilled tomatoes will cook in pan underneath the grid on which meat rests.

April 12

Hollandaise Soup Escalloped Potatoes Vegetable Pie Celery Patties Romaine Salad Chocolate Tapioca Coffee_

_*Hollandaise Soup_—­1 quart vegetable stock, 4 tablespoons Crisco, 4 tablespoons flour, 4 yolks eggs, 1/2 pint cream, 1/2 cup green peas, cooked, 1 teaspoon salt, 1/2 cup carrot, cut in small pieces, cooked, 1 teaspoon sugar, 1/2 cup cut cucumber, cooked, and 1 teaspoon chopped tarragon.

Trim peas, carrots and cucumbers with round cutter, size and shape of peas.  Cook them in boiling water, being careful not to cook them too much.  Melt Crisco and flour in stewpan; add stock and let boil well.  Break yolks of eggs into a basin and add cream, then add the liaison of eggs and cream to stock; let it just come to boil, being careful it does not curdle.  Strain into a clean stewpan, add vegetables which have been previously cooked, and tarragon and serve.

April 13

Indian Soup Rice *Mock Goose, Apple Sauce Stewed Celery Pineapple Salad Rhubarb Pie Coffee

Mock Goose_—­2 cups breadcrumbs, 2 cups dropped black walnuts, 2 cups boiled rice, 6 hard-cooked eggs, 3 raw eggs, 1 tablespoon grated onion, salt, pepper and grated nutmeg to taste.

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