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

Macaroni and Round Steak

1/2 package macaroni 1/2 can tomatoes 3 tablespoonfuls Crisco 2 onions Salt and pepper to taste 1/2 cupful grated cheese 1 lb. round steak 1/2 cupful breadcrumbs

Break macaroni into inch lengths and add it with 1 tablespoonful of the Crisco to plenty of boiling water and boil twenty minutes, then drain.  Put steak and onions through a food chopper.  Put macaroni into Criscoed fireproof dish, then put in meat and onions, add seasonings, tomatoes, cheese, breadcrumbs, and remainder of Crisco melted.  Bake in moderate oven one hour.

Meat Cakes

1 lb. round steak 3 tablespoonfuls melted Crisco 3 small onions 1 tablespoonful chopped parsley 2 eggs 1/4 lb. grated cheese 2 cupfuls breadcrumbs Salt, pepper, and paprika to taste Tomato sauce

  For Sauce

  4 tablespoonfuls Crisco
  1 carrot
  1 turnip
  2 onions
  3 tablespoonfuls flour
  2 cupfuls stock
  1 can or 1/2 lb. fresh tomatoes
  1 tablespoonful tomato catsup
  1 bunch sweet herbs
  Salt, pepper, and red pepper
    to taste
  1 blade mace
  1 bay leaf

For meat cakes. Grind steak and onions together, add Crisco, cheese, parsley, crumbs, seasonings, and eggs lightly beaten.  Mix together; form into small cakes, toss in flour and fry in hot Crisco.  Serve hot with tomato sauce.

For sauce. Slice vegetables, fry in Crisco ten minutes; then add flour, stock, mace, bay leaf, tomatoes, catsup, and herbs.  Stir till they boil, then simmer gently forty-five minutes.  Rub through sieve, add seasonings and use.

Sufficient for twelve meat cakes.

Roast Turkey

  For Stuffing

1 quart fine breadcrumbs 4 tablespoonfuls Crisco 11/2 teaspoonfuls salt 2 tablespoonfuls chopped onion 1 lemon 1 tablespoonful chopped parsley 1/4 teaspoonful powdered thyme 1/4 teaspoonful white pepper 1 egg 1 cupful country sausage A little warm water 1 turkey Salt pork

Mix sausage with breadcrumbs, add egg well beaten, Crisco, seasonings, grated rind and strained juice of lemon, and moisten with a little hot water.  Be careful not to make stuffing too moist.  See that turkey is well plucked, singed and wiped; fold over pinions, and pass skewer through them, thick part of legs and body, catching leg and pining it on other side; now secure bottom part of leg, which should have feet cut off half way to first joint, fill breast of bird with stuffing and skewer down skin.  Place 2 strips salt pork in bottom of roasting pan, lay in turkey and place several strips salt pork over breast and sprinkle lightly with flour.  Roast in hot oven, allowing fifteen minutes to the pound.  Baste occasionally with melted Crisco.  Serve hot decorated with cooked onions, celery tips, cranberries, and parsley.

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