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

November 18

Julienne Soup Toast Points Stuffed Hearts Pickles Browned Potatoes Baked Squash *Almond and Apple Pudding Coffee

Almond and Apple Pudding_—­Pare and core 6 apples, chop into small pieces and sprinkle with 1/2 cup sugar.  Have ready 2 cups breadcrumbs, soaked in 1/2 cup milk to which 1 tablespoon melted Crisco has been added.  Beat 2 eggs till light, add to them grating of nutmeg, a pinch of cinnamon and good pinch of salt.  Mix apple with soaked breadcrumbs, then eggs, and lastly 2 dozens blanched almonds chopped fine.  Thin with 1/2 cup milk, then pour into Criscoed tin and bake.  Serve with sweetened cream.

November 19

Spare Ribs Stew Rice Croquettes Waldorf Salad Cheese Biscuits *Cranberry Pudding Coffee

Cranberry Pudding_—­Cream 1/2 cup Crisco with 1 cup sugar, add 3 eggs well beaten, 1/2 cup milk, 3-1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon almond extract, then stir in 1-1/2 cups cranberries, turn into Criscoed mold, cover with greased paper and steam 4 hours.  Serve with milk.

November 20

Oyster Croquettes *Stuffed Lamb Chops Chestnut Puree Mashed Potatoes Egg Plant Fritters Kumquat and Endive Salad Stewed Figs Coffee

Stuffed Lamb Chops_—­Wipe 6 French chops, cut 1-1/2 inches thick.  Split meat in halves, cutting to bone.  Cook 2-1/2 tablespoons Crisco and 1 tablespoon chopped onion 5 minutes; remove onion, add 1/2 cup chopped mushroom, and cook 5 minutes; add 2 tablespoons flour, 3 tablespoons stock, 1 teaspoon chopped parsley, 1/4 teaspoon salt, and few grains red pepper.  Spread mixture between layers of chops, press together lightly, wrap in Criscoed paper cases, and broil 10 minutes.  Serve with chestnut puree.

November 21

Baked Boned White Fish Bread Dressing Drawn Butter Sauce Stewed Tomatoes Mashed Potatoes *Date Pudding Coffee

Date Pudding_—­Clean, stone, and chop 1 pound dates, add 1 cup English walnut meats, broken in pieces, 1/2 cup flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.  Beat up 4 egg whites to stiff froth, then fold in 1/2 cup sugar, add beaten egg yolks, 1/2 tablespoon melted Crisco and date mixture.  Turn into Criscoed tin and bake in moderate oven 30 minutes.  Cut in squares and serve cold with whipped cream.

November 22

Fried Smelts Sauce Tartare Roast Chicken Creamed Chestnuts Canned Stringless Beans Orange and Romaine Salad Mint Ice Cream Coffee_

_*Fried Smelts_—­Clean, trim the fins, and remove gills; wipe very dry, roll in flour, brush over with beaten egg, roll in crumbs and fry in hot Crisco until crisp; drain on soft paper, dish on lace paper in a heap, and garnish with fried parsley, serve with sauce tartare.  Smelts make a nice garnish for many fish dishes, the tails drawn through the eyes, dressed as above, and fried.

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