The Story of Crisco eBook

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

November 23

Bisque of Clams Boiled Fish Hollandaise Sauce Potatoes Baked Parsnips Celery Salad *Italian Fritters Coffee

Italian Fritters_—­1 egg, 1 cup milk, grated rind 1 lemon, 2 tablespoons Crisco, 5 slices stale cake, 1/2 teaspoon powdered cinnamon, sugar and few grains salt.  Cake should be about a 1/4 of an inch thick, not less.  Cut out into oval or round shapes with cutter.  Beat egg, mix with milk, lemon rind, salt, and about 1 teaspoon sugar.  Lay slices of cake in this custard until they are soft, but not crumbly; time will depend upon how stale cake is.  Heat 1/2 Crisco in frying pan, lift few pieces of cake up carefully and lay them in hot Crisco.  Brown 1 side, then turn them over and brown other side also.  Add some pieces of Crisco as required.  Mix cinnamon with 2 teaspoons sugar and sprinkle some of these over each fritter.  Serve with hard sauce.

November 24

Cannelon of Beef Creamed Cabbage Franconia Potatoes Cranberry Salad Cheese Wafers *Baba with Syrup Coffee

Baba with Syrup_—­Sift 3 cups flour and 1/2 teaspoon salt into a basin, add 1 yeast cake dissolved in 1/2 cup lukewarm milk; make well in center of flour, pour in 5 beaten eggs, mix with the hand for 5 minutes.  Put it into Criscoed basin, spread over with 1/2 cup Crisco, cover and put in warm place until it has risen to twice its original size.  Knead until elastic, add 1 tablespoon sugar, 2 tablespoons currants, 2 tablespoons sultana raisins, knead again.  Turn into large Criscoed mold.  It should not be more than half full.  Allow to rise to top of tin, then bake in moderate oven for 30 minutes.  Turn out and pour syrup over it.  To make syrup, boil 2 cups water with 1/4 cup sugar for 10 minutes, then add 2 tablespoons apricot jam and boil 5 minutes.  Strain, add 1 wineglass rum and bring to boiling point.

November 25

Quick Beef Soup Panned Chicken Brown Sauce Curried Rice Creamed Carrots Tomato Salad *Baked Macaroni Pudding Coffee

Baked Macaroni Pudding_—­1 pint milk, 4 long sticks macaroni, 1 egg, 2 tablespoons sugar, nutmeg, 1 tablespoon Crisco, and salt to taste.

Bake macaroni into 1/2 inch lengths.  Boil milk, shake in macaroni and salt and boil it very slowly for 1/2 an hour, or until quite tender, and keep it well stirred during cooking.  Thickly Crisco a pudding dish and beat up egg.  Add sugar and Crisco to macaroni, let it cool a little, then pour in egg and mix it well.  Grate little nutmeg on top and bake pudding very slowly until top is delicately browned.

November 26

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