The Story of Crisco eBook

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

Melt Crisco in stewpan, put in onion (sliced), and fry for a few minutes.  Then add meat, cut in small pieces, and fry all together for about 10 minutes.  Now sprinkle curry over meat, and stir contents of saucepan over fire for another 5 minutes.  The gherkins, chutney and salt must now be added; also sauce or gravy; and stewpan must be set over very slow fire about 1 hour; by that time meat should be quite tender.  Add lemon juice, and dish up.  Serve with plainly boiled rice.

October 8

Fried Chicken, Swiss Style Sweet Corn Croquettes Broiled Tomatoes Crab Salad Crackers Cheese Coffee_

_*Fried Chicken, Swiss Style_—­Cook chicken in salted water till it is fairly tender.  Take up, let get cool, and cut into neat pieces for frying.  Sprinkle these pieces with salt, pepper, and onion juice, then moisten them well with melted Crisco.  Let them stand 1 or 2 hours to absorb flavoring of dressing, then dip in batter and drop into hot Crisco to cook till brown.  This batter make of 1 cup flour, as much milk as is needed to have it stiff, 2 eggs, whites and yolks beaten separately, and 1/2 cup brandy.  This batter will be better for standing, after it is mixed, for 1 hour.

October 9

Roast Shoulder of Veal Roasted Potatoes Lima Beans Pickled Plums Romaine Salad *Raisin Batter Pudding Coffee

Raisin Batter Pudding_—­Beat up 3 eggs, sift in 2 cups flour and 1/4 teaspoon salt, add 1 tablespoon Crisco, 1 cup cream, and beat for 8 minutes; then add 1 teaspoon baking powder and 1 teaspoon orange extract.  Pour into a Criscoed casserole, sprinkle over 8 tablespoons sultana raisins, and bake in moderate oven 1 hour.  Serve with maple syrup.

October 10

Cream of Corn, a la Creole Scalloped Fish and Oysters Potato Croquettes Cauliflower and Beet Salad Squash Pie Coffee_

_*Cream of Corn, a la Creole_—­Put 1 can of corn through meat chopper, add 1 large onion, sliced, 1 sprig of parsley, and 1 pint of water.  Cook altogether 20 minutes, being careful not to let it scorch, then press through a fine sieve, extracting all pulp possible.  Melt 2 tablespoons Crisco, add an equal amount of sifted flour, 1/2 teaspoon salt, and dash of pepper.  Cook to smooth paste; then add, very gradually, 1 quart scalded milk.  When thick and smooth, add corn pulp and juice and 1 tablespoon sugar.  Add salt to taste, and just before serving add 1 cup scalded cream or very rich milk.

October 11

Roast Veal Mashed Sweet Potatoes Green Beans Stuffed Beet Salad Cheese Crackers *Dutch Apple Cake Coffee

Dutch Apple Cake_—­2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, 1 cup milk, 2 eggs, and 3 tablespoons melted Crisco.  Mix and sift dry ingredients.  Add beaten yolks, Crisco and milk.  Beat well; cut and fold in stiffly beaten whites.  Spread mixture 1/2 inch thick on Criscoed pans.  Lay apples cut into eighths in 2 rows on top of dough.  Sprinkle with sugar; bake in hot oven 30 minutes.  Serve with lemon sauce.

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