The Story of Crisco Part 39

January 19

_Consomme with Vermicelli Grated Parmesan Cheese Fried Oysters, Sauce Tartare *Mushrooms Cooked Under Gla.s.s Bells Supreme of Chicken Asparagus, Cream Glace Orange Ice Coffee_

_*Mushrooms Cooked Under Gla.s.s Bells_--Saute 1/2 pound of peeled mushroom caps, in 3 tablespoons Crisco, season with salt and paprika, add 1 cup of cream, cover and let simmer until reduced a little.

Arrange mushrooms on round of bread in mushroom dish, pour liquid over, cover with gla.s.s bell and bake 20 minutes in moderate oven. Send to table without removing gla.s.s, which confines delicate flavor and aroma of mushrooms.

January 20

_Clam Chowder Rolled Beefsteak, Peanut b.u.t.ter Sauce Succotash Boiled Onions *Cream Cheese and Pimiento Salad Baked Custard Lady Fingers Black Coffee_

_*Cream Cheese and Pimiento Salad_--Wash and dry 1 can pimientoes.

Fill them with creamed cheese. Chill, slice and serve on crisp lettuce leaves with following dressing: Mix 1/2 tablespoon salt, 1/2 tablespoon mustard, 3/4 tablespoon sugar, and 1 tablespoon flour, and when thoroughly blended, add 2 egg yolks, slightly beaten, 3 tablespoons melted Crisco, 3/4 cup milk, and 1/4 cup vinegar. Cook in double boiler, stirring constantly, until mixture thickens. Strain and cool.

January 21

_*Cream of Lettuce Soup Roast Shoulder of Mutton, Caper Sauce Mashed Potatoes Baked Squash Celery Salad Cheese Wafers Apple Tapioca Coffee_

_*Cream of Lettuce Soup_--3 cups white stock, 2 heads lettuce, 2 tablespoons cooked rice, 1/4 cup cream, 1/4 tablespoon onion, finely chopped, 1 tablespoon Crisco, yolk 1 egg, nutmeg, salt and pepper to taste. Remove outer leaves from lettuce and shred it. Cook onion 5 minutes in Crisco, add lettuce, rice, and stock. Add cream, yolk egg slightly beaten, nutmeg, salt, and pepper to taste.

January 22

_Filleted Anchovies with Lemon Celery Ripe Olives Salted Pistachio Nuts Consomme, a la Royale *Halibut Turbans Roast Goose, Apple Jelly Potato Puff Mashed Turnip Endive and Roquefort Cheese Salad Coupe St. Jacques Coffee_

_*Halibut Turbans_--Have 4 slices halibut cut 1/2 an inch thick; remove skin and bone, thus securing 16 fillets. Dip in melted Crisco; squeeze over juice of 1 lemon, little onion juice and sprinkle with salt and pepper. Commencing with the widest end, roll each fillet into a "turban" and fasten by running through each Criscoed wooden skewer.

Bake 20 minutes, basting with hot stock, or Crisco melted in hot water. Arrange crown shape on serving dish. Fill the center with boiled potato-b.a.l.l.s, dressed with salt, Crisco, and chopped parsley.

Serve with Hollandaise sauce.

January 23

_Barley Soup Corned Beef *Ladies' Cabbage Fried Celery Beet Salad Cheese Crackers Arrowroot Pudding with Stewed Fruit Coffee_

_*Ladies' Cabbage_--Cut small, hard head cabbage into halves; remove core and harder portions, chop remaining part quite fine. Throw this into kettle of boiling salted water, boil uncovered for 30 minutes; drain in colander. Put cabbage back in saucepan, add 2 tablespoons Crisco, 1 tablespoon flour; dust flour over cabbage; stir carefully with wooden spoon, and add 1/2 pint of milk, 1/2 teaspoon of salt and 1 saltspoon of white pepper. Stand this on back part of stove to simmer 10 minutes; send to table.

January 24

_Blue Points Brown Bread Sandwiches Broiled Squabs Potato Croquettes *Cauliflower au Gratin Asparagus Salad Cheese Fingers Spanish Cream Coffee_

_*Cauliflower au Gratin_--Boil 1 large cauliflower, drain it, and break sprigs apart. Arrange in layers in Criscoed baking dish, sprinkling each layer with cheese, seasoning it with pepper and salt, and little melted Crisco. When dish is filled pour on 1 cup white sauce, sprinkle top with crumbs and cheese, and let bake 15 minutes to brown.

January 25

_Sardines on Toast, Caper Sauce *Risotto Peas Fried Canned Tomatoes Lettuce and Hard-Cooked Eggs Jellied Prunes Whipped Cream Gold Cake Coffee_

_*Risotto_--1/2 pound rice, 1 small onion, 4 tablespoons Crisco, 1/4 cup grated Parmesan cheese, 1/2 pint tomato sauce, about 1 pint good stock, salt, pepper, nutmeg, and 1/2 teaspoon saffron.

Wash rice in several courses of water, drain and dry. Peel and chop onion. Melt Crisco in stewpan; when hot add onion, fry over gentle fire until light fawn color, then add rice; shake pan over fire for a few minutes, so as to fry rice a little. Next add seasoning, salt, pepper, nutmeg, and saffron; moisten with little stock, and add more as rice begins to swell. When stock is used up, gradually add sauce.

When rice is tender mix in grated cheese. It is then ready to serve.

In preparing this dish remember that rice should be well done, and should be neither too dry nor too moist.

January 26

_Onion Soup Roast Chicken, Chestnut Stuffing, Giblet Sauce Cranberries Celery au Jus Baked Macaroni with Cheese *Grapefruit Salad Burnt Almond Ice Cream Coffee_

_*Grapefruit Salad_--Take out inside of grapefruit, and cut edge of sh.e.l.l into points; slice meat of fruit with 2 oranges, 1 cup pineapple, 1 cup cherries, 1/2 cup chopped nut meats, 1 diced apple, the juice of 1 lemon, and 3 tablespoons powdered sugar; fill sh.e.l.l, and serve with following dressing:

Beat yolks 2 eggs until creamy, then add to them 1/2 teaspoon dry mustard and same quant.i.ty salt. Next beat in slowly 4 tablespoons melted Crisco and 6 tablespoons hot vinegar. Cook in double boiler until it thickens. When cold, and just before serving, 1 cup of cream, sweet or sour, may be folded in.

January 27

_Shrimp c.o.c.ktail *Salmon Croquettes, Tomato Sauce French Peas Mashed Potatoes Pickled Mangoes Cottage Pudding, Maple Sauce Coffee_

_*Salmon Croquettes_--1 pound can salmon, 1/2 teaspoon salt, red pepper to taste, 1/4 cup crackercrumbs, 1/2 teaspoon grated onion, 1 well beaten egg, 1 tablespoon Crisco, and 1 tablespoon chopped parsley.

From 1 can salmon, opened neatly, take fish and chop it fine; add salt and pepper, Crisco, parsley and crackercrumbs; moisten it with the egg and mix well, turn out upon dish; then roll into cones, dip these in beaten egg seasoned with salt and pepper, roll in breadcrumbs. Fry in deep Crisco until delicate brown, drain them a moment, arrange neatly on hot dish and serve with tomato sauce. The Crisco should be heated until crumb of bread becomes golden brown in 40 seconds.

January 28

_*Croutes, a la Marie Oyster b.a.l.l.s, Horseradish Sauce Potato Souffle Baked Cuc.u.mbers Nut and Celery Salad Chocolate Bavarian Cream Coffee_

_*Croutes, a la Marie_--Pa.s.s 1 small tureen foie gras through fine wire sieve. Put in basin, add 1 teaspoon Crisco, pepper and salt to taste, and then stir in gently 1/2 a gill cream. Pipe with a star tube on to round croute of short crust; garnish with pimientoes cut in strips and whipped cream.

January 29

_Lobster Canapes Cream of Oyster Soup Crackers Olives Celery Planked Shad, Roe Sauce d.u.c.h.ess Potatoes Cuc.u.mbers, French Dressing *Cabinet Pudding Coffee_

_*Cabinet Pudding_--8 stale lady fingers, 12 macaroons, 3 tablespoons cherries, currants, and citron peel chopped fine, 1 tablespoon sugar, 3 eggs, 1 pint milk, 2 teaspoons Crisco, and vanilla extract.