The Story of Crisco eBook

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

May 16

Chipped Beef in Cream Baked Potatoes Lettuce and Radish Salad Cheese Balls Frozen Macedoine Coffee_

_*Chipped Beef in Cream_—­Make white sauce using 8 tablespoons Crisco, 8 tablespoons flour, 3 cups milk and 1 cup cream.  To it add 1/2 pound dried beef broken into small pieces.  Cook about 5 minutes and just before serving pour very slowly on to 2 well beaten eggs.  Serve at once.

May 17

Fruits *Spanish Omelet Molded Spinach New Potatoes Corn Salad Cheese Sticks Frozen Souffle Coffee

Spanish Omelet_—­1 green pepper, 1 red pepper, 1 onion, 3 tablespoons Crisco, 6 mushrooms, 6 eggs, 6 tablespoons water, salt and pepper to taste.

Put 1/2 Crisco in saucepan, add onion chopped very fine, mushrooms and red and green pepper; cover, cook slowly for 20 minutes.  Make plain omelet from rest of ingredients; turn this out on heated dish, fill ends of dish or platter with Spanish sauce, and send it to table.

This omelet can be made very handsome by saving 1/4 of green and red pepper, cutting it into fancy shapes to use a garnish for top of omelet.

May 18

Strawberries Lentil Soup, au Maigre *Scalloped Clams Stewed Tomatoes Beet and Cabbage Salad Vanilla Ice Cream Maple Sauce Coffee

Scalloped Clams_—­Chop 25 clams fine and season with red pepper and salt to taste.  Blend together 1 tablespoon each Crisco and flour, and cook with 1 cup liquid, half milk and half clam juice, with a tiny pinch of soda, and stir until smooth and creamy.  Add chopped clams with 1 beaten egg.  Have ready large clam or scallop shells, Crisco on inside and fill with clam mixture, smoothing over with silver knife blade.  Arrange on baking dish and bake about 6 minutes, or until well browned.  Garnish with parsley and pass sliced lemons with them.

May 19

Grape Fruit Cream of Celery Soup *Sweetbreads Creamed New Potatoes Green Peas Carrots Hot Biscuit Fruit Salad Orange Ice Sunshine Cake Coffee

Sweetbreads_—­Clean and soak 2 pairs of sweetbreads in cold water for an hour or more, then put them in pan with enough water to cover them, and cook them for 20 minutes.  Take them out and place them in cold water for 2 or 3 minutes to make them firm.  Dry thoroughly, rub them with tablespoon of Crisco.  Sprinkle with salt and pepper and place in a pan with brown sauce.  Cook in hot oven for 20 minutes.  Baste often with the sauce.

May 20

Cream of Pea Soup Croutons Stuffed Eggs, Tartare Sauce Baked Bananas Potato Fluff *Onions Stuffed with Nuts Apple Salad Coffee

Onions Stuffed with Nuts_—­2 large Spanish onions, or 6 good-sized Bermuda onions, 1 cup boiled rice, 1 cup chopped English walnut meats, mixed with 1 teaspoon salt, 1 saltspoon pepper, and 1 raw egg.

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