The Story of Crisco eBook

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

For sauce. Blend Crisco and flour in a pan over fire, add vegetables, mace, bay leaf, peppers, parsley, milk, and simmer for thirty minutes.  Strain, return to pan, add salt, allow to heat, then add cream and it is ready to serve.

Fried Fish

Fish Crisco 1 egg Salt and pepper to taste Crumbs Sauce

Clean fish, season with salt and pepper.  Dip in crumbs, brush over with beaten egg, and crumb again.  Fry in deep Crisco and drain on brown paper.

Sauce.  Blend 1-1/2 tablespoonfuls Crisco with 1 tablespoonful flour in saucepan over fire, add 1 cupful of milk or cream and bring to boil, cook for a few minutes over hot water.  Cool and add 2 chopped green bell peppers and 6 medium-sized chopped sour pickles.

Fried Lobster with Horseradish Sauce

1 boiled lobster Crisco for frying 1 egg Breadcrumbs 1 cupful thick cream Salt and paprika to taste 2 tablespoonfuls grated horseradish

Cut lobster meat into neat pieces, dip in beaten egg, toss in breadcrumbs and fry in hot Crisco to brown well.  Whip up cream, season it well with salt and paprika and stir in horseradish; heap this sauce in the center of the serving dish and arrange the pieces of fried lobster round it.  Serve hot.

Gateau of Fish

  For Fish

1-1/2 lbs. cooked white fish 3 tablespoonfuls Crisco 1/2 cupful breadcrumbs 1/2 cupful milk 2 eggs 1 teaspoonful chopped parsley 1 teaspoonful anchovy paste or extract Salt and pepper to taste Lemon slices

  Dutch or oyster sauce

  For Sauce

2 tablespoonfuls flour 2 tablespoonfuls Crisco 1 cupful milk 1/2 cupful oyster liquor 1 teaspoonful lemon juice Salt, pepper, and red pepper to taste 2 hard-cooked eggs

  1 dozen small oysters

For fish. Cook fish; remove skin and bone, chop it, then put it in a basin, add breadcrumbs, parsley, seasonings, milk, eggs well beaten, and melted Crisco.  Mix well, turn into a Criscoed mold, cover with greased paper and steam one hour.  Serve with sauce poured over, and dish garnished with lemon slices.

For sauce. Blend Crisco and flour in pan over fire, stir in milk, oyster liquor, stir till it boils for eight minutes, then add seasonings.  Boil one minute, add eggs chopped, and oysters.  Mix and serve.

Oyster Shortcake

2 cupfuls flour 2 teaspoonfuls baking powder 1/2 teaspoonful salt 3/4 cupful milk 1 quart oysters 1/2 cupful Crisco 2 tablespoonfuls cornstarch 1/4 cupful cream Salt and pepper to taste

Mix flour, baking powder and 1/2 teaspoonful salt, then sift twice, work in Crisco with tips of fingers, add milk gradually.  The dough should be just

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