The Story of Crisco Part 13

Green Peas a la Maitre d'Hotel

4 tablespoonfuls Crisco 1 quart sh.e.l.led peas Salt and pepper to taste 1 tablespoonful lemon juice 2 sprigs mint 1 tablespoonful chopped parsley 1 teaspoonful sugar

Sh.e.l.l peas and throw into plenty boiling water containing a teaspoonful of salt, sugar, and mint; boil fast until tender, then drain. Mix lemon juice with Crisco and parsley; stir this among peas, reheat them, and serve at once.

Jerusalem Artichokes

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 sc.r.a.pe 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 sc.r.a.pe potatoes. With round vegetable cutter scoop out from potatoes a number of little b.a.l.l.s 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.

Potato Pone

2 tablespoonfuls Crisco 1 generous cupful grated raw sweet potatoes 1 cupful mola.s.ses 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 mola.s.ses, 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.

Savory Lentil Dish

4 tablespoonfuls melted Crisco 1 cupful lentils 1 bay leaf 3 springs parsley 1 chopped onion Salt, pepper, and powdered mace to taste 1 cupful boiled rice 1-1/2 cupfuls highly seasoned tomato sauce

Wash lentils and soak in plenty of cold water four hours. Put into boiling salt water, add bay leaf, parsley, seasonings and cook till tender. Chop and fry onion in 3 tablespoonfuls of Crisco, add lentils, rice and remainder of Crisco, stir and allow to get hot. Turn into hot dish and pour over tomato sauce.

Stuffed Beets

2 tablespoonfuls Crisco 6 beets 2 green peppers 2 tablespoonfuls breadcrumbs 1/2 teaspoonful onion juice Salt and pepper to taste Watercress

Select 6 smooth even-sized beets and boil in boiling salted water until tender. Peel, remove root end and remove center, leaving sh.e.l.l about half inch thick. Remove stems and seeds from peppers; cover peppers with boiling water ten minutes. Dice them with scooped out beet, add Crisco, breadcrumbs, and seasonings. Mix and divide into beet sh.e.l.ls, dot with Crisco and bake in moderate oven twenty minutes. Serve garnished with watercress.

Sufficient for six beets.

Stuffed Eggplant

3 tablespoonfuls Crisco 3 small eggplants 1/2 cupful breadcrumbs 1-1/2 cupfuls stock 1/2 cupful chopped cooked chicken or veal 1 egg Salt, pepper, and nutmeg to taste 1/2 cupful white wine Criscoed crumbs 1 tablespoonful flour 1 tablespoonful sherry

Cut eggplants in halves and scoop out inside, leaving sh.e.l.l half inch thick. Soak 1/2 cupful breadcrumbs in 1/2 cupful stock ten minutes, then add cooked chicken, 2 tablespoonfuls melted Crisco, egg, well beaten, and seasoning of salt, pepper and nutmeg. Divide this forcemeat into eggplants, sprinkle Criscoed crumbs on top, set them in greased pan, pour in rest of stock and white wine and bake half hour in moderate oven. Serve on hot dish with following sauce.

Put 1 tablespoonful Crisco and 1 tablespoonful flour into saucepan and blend over fire, add sherry and 1 cupful liquor from pan in which they were baked, and cook five minutes.

Sufficient for three eggplants.

Stuffed Potatoes

(_Kate B. Vaughan_)

2 tablespoonfuls melted Crisco 6 large potatoes 2 tablespoonfuls grated cheese 1 yolk of egg Salt and pepper to taste

Wash six well shaped white potatoes and rub skin with Crisco. Bake until tender, cut slice off one end, and with a teaspoon remove all potato from sh.e.l.ls. Mash the potato, adding Crisco, cheese, seasonings, and egg yolk. Refill sh.e.l.ls and bake fifteen minutes.

Serve hot on napkin.

Sufficient for six potatoes.

Viennese Carrots

2 tablespoonfuls Crisco 1 bunch carrots 1 tablespoonful flour 1/2 teaspoonful sugar 2 tablespoonfuls vinegar Salt and pepper to taste 1 tablespoonful chopped parsley 1 cupful cooked peas

Sc.r.a.pe carrots, cut in small pieces, and boil till tender in boiling salted water. Blend Crisco and flour together in saucepan over fire, stir in 1 cupful water in which carrots were cooked, boil five minutes, then add sugar, seasonings, vinegar, parsley, peas, and carrots; simmer ten minutes and serve hot in vegetable dish.

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