The Story of Crisco Part 37

Mola.s.ses Candy

2 cupfuls brown sugar 1/4 cupful mola.s.ses 5 tablespoonfuls Crisco 1/4 teaspoonful salt 1 gill water 1 teaspoonful vanilla extract

Dissolve sugar in water in saucepan over fire, then add Crisco, mola.s.ses, and salt and boil until when tested in cold water it forms a hard ball, or 254 F. Now add vanilla and pour into Criscoed tin. When quite cold break into rough pieces.

Peanut Fudge

2 cupfuls brown sugar 2 tablespoonfuls Crisco 1 cupful milk 1/4 teaspoonful salt 1 cupful chopped peanuts 1 teaspoonful vanilla extract

Boil milk, sugar, Crisco, and salt until it forms a soft ball when tested in cold water, or 240 F. Remove from fire, add nuts and vanilla, beat until creamy. Pour into Criscoed tins, and when cool cut into cubes.

[Ill.u.s.tration]

[Ill.u.s.tration: "_Now, good digestion wait on appet.i.te and health on both._"]

_Calendar of Dinners_

January 1

_*Black Bean Soup Roast Leg of Mutton, Currant Jelly Stewed Tomatoes Baked Sweet Potatoes Macedoine Salad Cheese Straws Fruit Cake Coffee_

_*Black Bean Soup_--2 cups black beans, 3 tablespoons Crisco, 1 onion, 1 lemon, 2 quarts stock or water, 2 stalks celery, 2 hard-cooked eggs, 1-1/2 tablespoons flour, 3 cloves, 1 tablespoon Worcestershire sauce, salt, pepper, red pepper, and mustard to taste.

Wash beans and soak over night; in morning drain, cover with boiling water and boil 30 minutes; drain, throwing away water. Slice onion, dice celery, and cook 5 minutes in half of Crisco in soup pot; add beans, stock or water, and cloves. Simmer until beans are soft, add more water as stock or water boils away. Rub through sieve, add remaining Crisco and flour rubbed together, then heat to boiling point, add seasonings. Cut lemon in thin slices, removing seeds, and cut eggs in thin slices. Put them into a hot soup tureen, and strain soup over them.

January 2

_Palestine Soup *Jugged Hare, Red Currant Jelly Brussels Sprouts Potato Puff Endive Salad Cheese Fingers Vanilla Souffle Coffee_

_*Jugged Hare_--1 hare, 1 cup Crisco, 1-1/2 pounds gravy beef, 1 onion, 1 lemon, 6 cloves, 1 cup port wine, few forcemeat b.a.l.l.s, salt, red pepper and pepper to taste.

Skin, paunch and wash hare, cut it into pieces, dredge with flour, and fry in hot Crisco. Have ready 1-1/2 pints gravy, made from beef, and thickened with flour. Put this into jar; add pieces of fried hare, onion stuck with cloves, lemon peeled and sliced, and seasonings; cover jar tightly, put into saucepan of boiling water, and let it stew until hare is quite tender, taking care to keep the water boiling.

When nearly ready pour in wine, add forcemeat b.a.l.l.s, and allow to cook 10 minutes. Serve with red currant jelly.

For forcemeat b.a.l.l.s, mix together in basin, 2 tablespoons Crisco,4 tablespoons crumbs, 1 tablespoon chopped parsley, 1/4 teaspoon poultry seasoning, 1/2 teaspoon grated lemon rind, seasoning of salt, pepper, red pepper, and paprika, and 1 beaten egg, form into small b.a.l.l.s, roll in flour, and add to hare.

January 3

_*Lobster Bisque Toasted Crackers Olives Celery Pickles Roast Pigeons Sweet Potatoes Fried Hominy Lettuce Salad Cheese b.a.l.l.s Lemon Meringue Pie Coffee_

_*Lobster Bisque_--4 tablespoons flour, 3 tablespoons Crisco, 1 tablespoon salt, 1 head celery, 2 lobsters, 1 small onion, 6 whole white peppers, 4 sprigs parsley, 1 quart milk, white pepper to taste.

Cover lobsters with boiling water, add salt, celery diced, whole peppers, parsley and onion. Cook until lobsters' claws can easily be pulled apart; it will probably take 25 minutes. When cool enough to handle, cut lobsters down back, remove meat from body and claws. Save coral. Put back all tough parts with small claws and sh.e.l.ls, and cook for 20 minutes in same liquor. Liquor must be considerably reduced.

Dry coral, rub through sieve. Blend Crisco and flour in saucepan over fire, stir in milk, let this come to boil, add 2 cups of strained lobster broth. Bring to boiling point, season with salt and pepper, and stir in sifted coral enough to give liquid bright pink color.

Place lobster meat cut in fine pieces in hot tureen, pour hot mixture over and serve hot.

January 4

_Lentil Soup Roast Loin of Pork, Apple Sauce Potato b.a.l.l.s Artichokes, a la Creme *Orange Salad Cheese Fingers Pineapple Pudding Coffee_

_*Orange Salad_--1 tablespoon brandy, 1 tablespoon melted Crisco, 1/2 teaspoon sugar, 1 teaspoon chopped tarragon, 1 teaspoon chopped chervil, and 6 oranges.

Cut peel from oranges, carefully removing all pith, cut out pulpy pieces in each of natural divisions so that there is no skin of any kind or pips taken out with pieces fruit, sprinkle over these pieces tarragon, chervil, melted Crisco, brandy and sugar. This salad should be placed on ice if possible 1 hour before serving.

January 5

_Cheese Canapes Julienne Soup Bread Sticks *Roast Stuffed Chicken, Brown Gravy Creamed Cauliflower Potato Croquettes Olive Salad Cheese Relish Pistachio Ice Cream Coffee_

_*Roast Stuffed Chicken_--6 tablespoons breadcrumbs, 2 tablespoons Crisco, 2 tablespoons chopped cooked ham, 1 beaten egg, 1 teaspoon chopped parsley, 1 chicken, 2 tablespoons milk, seasoning red pepper, white pepper, salt, powdered mace and herbs to taste.

Clean and draw chicken. Melt Crisco, add it to crumbs, ham, egg, parsley, milk, and seasonings; mix and place in breast of fowl. If young chicken leave on feet, which should be scalded and skinned; if an older bird, cut off legs half-way to first joint, turn back pinions, run skewer through them, catching top part of legs; tie bottom part of legs together. Set in hot oven from 3/4 to 1-1/4 hours, according to size; baste well with melted Crisco, and about 15 minutes before it is finished dredge with flour and brown. To make brown gravy, pour from tin fat, sprinkle in 2 teaspoons browned flour, then add 1 cup boiling water, containing 1/2 teaspoon extract beef, salt and pepper; allow this to boil 3 minutes, strain over chicken, or serve in sauceboat.

January 6

_Oyster c.o.c.ktail Fried Cod Steaks Potatoes au Gratin *Stewed Tomatoes Cold Slaw Cheese Wafers Cocoanut Pudding Coffee_

_*Stewed Tomatoes_--1 can tomatoes, 2 tablespoons Crisco, 1 cup breadcrumbs, seasoning salt, pepper and paprika.

Empty tomatoes into double boiler, add breadcrumbs, salt, pepper, and paprika, and cook slowly for 1/2 an hour, stirring from time to time. Just before serving add Crisco and stir till melted. While the tomatoes will be ready with 1/2 hour's cooking, they are improved by cooking 1 hour, and are better still if warmed again after cooling.

January 7

_Clam c.o.c.ktail Boiled Salmon with Parsley b.u.t.ter Roast Duck, Olive Sauce and Fried Hominy Riced Potatoes French Peas Creamed Salsify Celery Mayonnaise *Cheese Ramekins Banbury Tarts Coffee_

_*Cheese Ramekins_--4 tablespoons flour, 3 tablespoons Crisco, 1/2 cup milk, 3 whole eggs, 1 white egg, salt, white pepper, and red pepper to taste, and 1/2 cup grated cheese.

In saucepan, mix Crisco and flour over fire, when smooth stir in milk, and cook until thick, add seasonings; mix well. Remove pan from fire, add yolks eggs 1 by 1, mix each thoroughly, then mix in cheese, and fold in stiffly beaten white egg. Pour into Criscoed ramekins, and bake in hot oven 15 minutes. Serve hot.