2 tablespoonfuls Crisco 1 lb. artichokes 2 tablespoonfuls flour 1 yolk of egg 2 teaspoonfuls lemon juice 1 1/2 cupfuls milk 2 tablespoonfuls cream Salt and pepper to taste 1 teaspoonful chopped parsley 1/4 cupful vinegar 1 pint boiling milk
Wash and scrape artichokes, and throw each one in cold water containing vinegar, when all are done, rinse in water and put into boiling milk, add cupful of boiling water and teaspoonful of salt. Boil quickly with lid off, pierce with fork to know if done. Lift into hot dish and cover with sauce. Blend Crisco and flour in saucepan, over fire, add milk, salt and pepper, and cook five minutes. Remove from fire, add egg beaten with cream and lemon juice, pour over artichokes and sprinkle parsley over top.
Mushrooms au Gratin
4 tablespoonfuls Crisco 14 large mushrooms 1 egg Salt, pepper, and red pepper to taste 1 tablespoonful chopped parsley 2 tablespoonfuls chopped cooked meat 2 tablespoonfuls breadcrumbs 1/2 cupful stock 1 tablespoonful chopped suet
Beat up egg, add suet, breadcrumbs, meat, parsley, and seasonings. Wash and remove centers from mushrooms, season with salt, pepper, and red pepper, also place tiny piece of Crisco in each. Then put heaping teaspoonful of forcemeat in each one, and cover with crumbs. Lay on Criscoed tin, add stock, and bake fifteen minutes. Serve on hot dish with gravy poured round.
Sufficient for fourteen mushrooms.
New Potatoes a la France
3 tablespoonfuls Crisco 2 lbs. new potatoes 2 sprigs mint 1 teaspoonful salt 1 tablespoonful chopped parsley 1 tablespoonful lemon juice
Wash and scrape potatoes. With round vegetable cutter scoop out from potatoes a number of little balls like marbles; boil these till tender in water, to which have been added salt and mint. Drain, add Crisco, parsley, and lemon juice. Toss them about gently in pan a few minutes, and serve on hot dish.
2 tablespoonfuls Crisco 1 generous cupful grated raw sweet potatoes 1 cupful molasses 1 cupful milk 1 teaspoonful powdered ginger 1/2 teaspoonful powdered cinnamon 1/2 teaspoonful salt 1 tablespoonful chopped candied orange peel 1/2 cupful sugar
Grate potatoes or put them through meat chopper, add molasses, sugar, milk, Crisco, salt, spices, and orange peel. Mix well, turn into Criscoed fireproof dish and bake in moderate oven till firm.
Sufficient for one small pone.