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

Vegetarian

December 29

Nut Turkey Roast Cranberry Jelly Creamed Onions Baked Potatoes Hubbard Squash Pineapple and Orange Salad *Pastry Fingers Lalla Rookh Coffee

Pastry Fingers_—­Sift 1/2 cup pastry flour, 2 cups entire wheat flour, and 1 teaspoon salt into basin, add 3 tablespoons Crisco, and 1/2 cup butter, cut them into flours with knife until finely divided.  Then rub in fine with finger tips and make into stiff paste with cold water.  Roll out 1/4 inch in thickness, cut in finger shape pieces, lay on Criscoed tins and bake from 7 to 10 minutes in hot oven.  Cool, brush over with slightly beaten egg white, and sprinkle with salted pine nuts.  Return to oven to brown nut meats.

December 30

Sirloin Steak Glazed Pumpkin Marbled Potatoes Celery Salad Cheese Relish *Boston Pudding Coffee

Boston Pudding_—­Cut 1 loaf bread into thin slices and spread with Crisco.  Crisco baking dish, put into it layer bread, sprinkle over 1 tablespoon each cinnamon, cloves, ginger, and nutmeg, then a layer seeded raisins, and so on till dish is full.  Pour over 1 quart milk sweetened to taste, with 3 well beaten eggs, allow to soak 4 hours, then add 2 cups more milk sweetened to taste.  Cover dish and bake in moderate oven 3 hours.  Serve with wine sauce.

December 31

Codfish, Delmonico Style Roasted Leg of Lamb *Chestnut Boulettes Baked Potato Strips Watercress and Green Pepper Salad Cherry and Almond Parfait Lady Fingers Coffee

Chestnut Boulettes_—­Mix together in a basin 1 cup mashed chestnuts, which have been peeled after cooking in boiling salted water, beat into this 1 tablespoon whipped cream, 1/2 tablespoon Crisco, 1/4 teaspoon salt, 2 egg yolks, 1 tablespoon sugar, 1 teaspoon sherry wine.  Cool and fold in beaten egg whites, form into small balls, dip in beaten egg, toss in crumbs and fry in hot Crisco.  Drain and serve.

[Illustration]

An addition to the Crisco library, “The Whys of Cooking,” or Questions Asked and Answered, by Janet McKenzie Hill, of the Boston Cooking School and Editor and Publisher of “American Cookery” is off the press.  Illustrated and containing 150 new recipes, it will be a valuable book every woman will appreciate.

We will be glad to send this to any one who will write for it, enclosing five 2-cent stamps.

  Address Department C.O. 
  The Procter & Gamble Co. 
  Cincinnati, Ohio.

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