The Story of Crisco eBook

This eBook from the Gutenberg Project consists of approximately 267 pages of information about The Story of Crisco.
Tomato Bisque Croutons Potato Croquettes Fried Egg Plant Celery and Apple Salad *Chocolate Pudding Coffee

Chocolate Pudding_—­Crisco a mold or basin.  Beat 3 tablespoons Crisco and 2 tablespoons sugar to a cream, then beat in 3 yolks of eggs.  Dissolve 11/2 teacups grated chocolate smoothly in 1 cup milk, add it to Crisco mixture, with 2 cups cakecrumbs, 1 teaspoon vanilla, 1/2 teaspoon salt, and whites of eggs stiffly beaten.  Fold the whites in gently.  Pour into prepared mold, cover with Criscoed paper and steam for 2 hours.  Turn out and serve with white sauce.  This mixture may be placed in a Criscoed pudding dish and baked in a moderate oven.

August 11

Fried Chicken, a la Maryland French Fried Potatoes *Stewed Onions Stuffed Tomato Salad Musk Melon with Ice Cream Coffee

Stewed Onions_—­Peel onions and boil in boiling salted water till tender.  When done, drain, and turn into hot vegetable dish.  Melt 2 tablespoons of Crisco in saucepan, then stir in 1 tablespoon flour, mix well, add 1 cup milk and stir till boiling, add salt and pepper to taste and pour over onions.

August 12

Broiled Ham Baked Potatoes Green Corn Custard Apple Salad Grape Juice Syllabub *Tilden Cake Coffee

Tilden Cake_—­Cream 1/4 cup Crisco with 1 1/2 cups sugar, add 4 well beaten eggs, 1 cup milk, sift in 3 cups flour, 3/4 teaspoon salt, 1/2 cup cornstarch, 2 teaspoons baking powder, and add 2 teaspoons lemon extract.  Turn into Criscoed and floured cake tin and bake for 1 1/2 hours in moderate oven.

August 13

Roast Fowl with Chestnuts and Mushrooms.  Franconia Potatoes Shell Beans Lettuce and Tomato Salad Peach Short-Cake Coffee_

_*Roast Fowl with Chestnuts and Mushrooms_—­Stuff 1 large or 2 small fowls with chestnuts or mushroom stuffing, truss it, brush with melted Crisco, dust with salt and pepper, and put on a rack in pan and in a hot oven until beginning to brown, reduce heat, and cook 1 or 2 hours, basting often.  Add to pan 1/2 cup hot water, 1 slice salt pork, diced, tiny bit bay leaf, 1 clove, and sprig of parsley.  If with mushrooms pour over little sherry mixed with cream.  When done place fowl on platter, pour off all fat in pan but 3 tablespoons, add 2 tablespoons flour and slightly color, add 1 cup stock from giblets cooked with 1 slice of salt pork, salt and pepper, a little lemon juice, and minced giblets.  Serve surrounded with chestnut or mushroom puree put through a pastry bag and tube in roses.  Place a small piece of canned red pepper on each rose and serve gravy in boat.

August 14

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