A Calendar of Dinners (continued 3)
Reading edition
Vegetarian
October 3
Cream of Lettuce Soup
*Vegetable Souffle
Baked Potatoes
Boiled Green Peppers
Stuffed Egg Salad
Apple Tapioca
Coffee
*Vegetable Souffle—Blend 3 tablespoons Crisco with 2 tablespoons flour, add 1 cup milk, stir till boiling, add ½ cup grated cheese, yolks of 2 eggs, 2 tablespoons chopped parsley, seasoning of salt, pepper, and red pepper, and cook till it thickens.
Remove from fire and fold in stiffly beaten whites of eggs. Put some pieces of boiled cauliflower into Criscoed mold, then slices of seasoned tomatoes. Pour in mixture, sprinkle on few crumbs and bake till firm. Garnish with watercress and serve immediately.
Vegetarian
October 4
Almond Soup
*Nut Loaf, Cranberry Jelly
Lima Beans
Carameled Sweet Potatoes
Onion Souffle
Butterscotch Pie
Orange Ice
Coffee
*Nut Loaf—Mix together 1 tablespoon Crisco, 1 cup chopped English walnuts and almonds, 1 cup crumbs, ½ teaspoon salt, dash pepper, 1 large ground onion, 3 tablespoons flour, 2 well-beaten eggs and 1 cup milk. Pour into Criscoed pudding dish and bake 30 minutes.
Vegetarian
October 5
Baked Chestnuts
Galantine of Lentils
Escalloped Tomatoes
Fruit Salad
*Apple Charlotte
Coffee
*Apple Charlotte—Cut bread into slices ¼ inch thick; then into strips 1½ inches wide, and as long as the height of mold to be used; cut 1 piece to fit top of mold, then divide it into 5 or 6 pieces. Crisco mold; dip slices of bread in melted Crisco, and arrange them on bottom and around sides of mold, fitting closely together or overlapping. Fill center entirely full with apple sauce made of tart apples stewed until tender, seasoned with Crisco and sugar. A little apricot jam can be put in center if desired; chopped almonds also may be added. Cover top with bread, and bake in hot oven 30 minutes. The bread should be an amber color like toast. Turn it carefully on to flat dish. Serve with any sauce that you like.
Vegetarian
October 6
Creole Chowder
Stuffed Potatoes
Spaghetti with Cheese
Lentil and Nut Salad
*Orange Puffs, Orange Sauce
Coffee
*Orange Puffs—Beat ½ cup Crisco with ⅔ cup sugar, add 2 well-beaten eggs, ¾ cup milk, 2 cups flour, ½ teaspoon salt, 2 teaspoons baking powder, and 1 teaspoon orange extract. Bake in Criscoed and floured gem pans and serve hot with orange sauce.
For sauce. Mix ½ cup sugar with 2 tablespoons cornstarch, and ¼ teaspoon salt. Add 1 cup boiling water and boil eight minutes, add grated rinds and strained juice 2 oranges and 3 tablespoons Crisco.
October 7
Carrot Soup
*Indian Dry Curry
Boiled Rice
Spinach
Cabbage Salad
Pineapple, Bavarian Cream
Coffee
*Indian Dry Curry—2 pounds beef, 4 tablespoons Crisco, 1 onion, 2 tablespoons curry powder, 2 chopped gherkins, 1 dessertspoon chutney, 1 saltspoon salt, juice of ½ a lemon, and ½ pint thin brown sauce or gravy.
Melt Crisco in stewpan, put in onion (sliced), and fry for a few minutes. Then add meat, cut in small pieces, and fry all together for about 10 minutes. Now sprinkle curry over meat, and stir contents of saucepan over fire for another 5 minutes. The gherkins, chutney and salt must now be added; also sauce or gravy; and stewpan must be set over very slow fire about 1 hour; by that time meat should be quite tender. Add lemon juice, and dish up. Serve with plainly boiled rice.
October 8
*Fried Chicken, Swiss Style
Sweet Corn Croquettes
Broiled Tomatoes
Crab Salad
Crackers
Cheese
Coffee
*Fried Chicken, Swiss Style—Cook chicken in salted water till it is fairly tender. Take up, let get cool, and cut into neat pieces for frying. Sprinkle these pieces with salt, pepper, and onion juice, then moisten them well with melted Crisco. Let them stand 1 or 2 hours to absorb flavoring of dressing, then dip in batter and drop into hot Crisco to cook till brown. This batter make of 1 cup flour, as much milk as is needed to have it stiff, 2 eggs, whites and yolks beaten separately, and ½ cup brandy. This batter will be better for standing, after it is mixed, for 1 hour.
October 9
Roast Shoulder of Veal
Roasted Potatoes
Lima Beans
Pickled Plums
Romaine Salad
*Raisin Batter Pudding
Coffee
*Raisin Batter Pudding—Beat up 3 eggs, sift in 2 cups flour and ¼ teaspoon salt, add 1 tablespoon Crisco, 1 cup cream, and beat for 8 minutes; then add 1 teaspoon baking powder and 1 teaspoon orange extract. Pour into a Criscoed casserole, sprinkle over 8 tablespoons sultana raisins, and bake in moderate oven 1 hour. Serve with maple syrup.
October 10
*Cream of Corn, a la Creole
Scalloped Fish and Oysters
Potato Croquettes
Cauliflower and Beet Salad
Squash Pie
Coffee
*Cream of Corn, a la Creole—Put 1 can of corn through meat chopper, add 1 large onion, sliced, 1 sprig of parsley, and 1 pint of water.
Cook altogether 20 minutes, being careful not to let it scorch, then press through a fine sieve, extracting all pulp possible. Melt 2 tablespoons Crisco, add an equal amount of sifted flour, ½ teaspoon salt, and dash of pepper. Cook to smooth paste; then add, very gradually, 1 quart scalded milk. When thick and smooth, add corn pulp and juice and 1 tablespoon sugar. Add salt to taste, and just before serving add 1 cup scalded cream or very rich milk.
October 11
Roast Veal
Mashed Sweet Potatoes
Green Beans
Stuffed Beet Salad
Cheese Crackers
*Dominion Apple Cake
Coffee
*Dominion Apple Cake—2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, 1 cup milk, 2 eggs, and 3 tablespoons melted Crisco. Mix and sift dry ingredients. Add beaten yolks, Crisco and milk. Beat well; cut and fold in stiffly beaten whites. Spread mixture ½ inch thick on Criscoed pans. Lay apples cut into eighths in 2 rows on top of dough. Sprinkle with sugar; bake in hot oven 30 minutes. Serve with lemon sauce.
October 12
Cream of Carrot Soup
Roast Pig, Apple Sauce
Candied Sweet Potatoes
Creamed Celery
Kumquat Salad
*Cheese Croutons
Coffee
*Cheese Croutons—Cut crusts from thin slices of stale bread and spread lightly with creamed Crisco, then with a layer of cream cheese seasoned with salt and pepper. Cover with a second slice of bread and cut into fingers 1 inch wide, using a sharp knife. Place in a shallow pan and brown in a hot oven.
October 13
*Peanut Puree
Roast Pig Reheated in Casserole
Squash
Baked Potatoes
Red Cabbage Salad
Sultana Roll
Coffee
*Peanut Puree—1 cup peanut butter, 1 quart milk, 1 tablespoon Crisco, 1 teaspoon onion juice, 1 tablespoon cornstarch, 1 bay leaf, 1 blade mace, pepper and salt to taste. Put milk, Crisco, peanut butter, onion juice, pepper, bay leaf and blade mace in double boiler; stir and cook until hot. Moisten cornstarch in little cold milk and add it to hot milk; stir until smooth and thick; strain through sieve. Add salt and serve at once with croutons.
October 14
*Grilled Halibut with Parmesan
Roast Mutton, Currant Jelly Sauce
Creamed Turnips
Browned Sweet Potatoes
American Salad
Apple and Prune Pie
Coffee
*Grilled Halibut with Parmesan—Take desired number of fillets of halibut and grill on both sides until nicely browned. Take from broiler, spread with Crisco, cover with grated Parmesan cheese, season with salt and dash of paprika on each slice, and set in hot oven until cheese is well browned and melted. Serve with lemon slices and potato balls tossed in melted Crisco containing chopped parsley.
October 15
*Broiled Smelts
Roasted Squabs
Oyster Plant, Italian Style
Oriental Salad
Sweet Cider Jelly
Coffee
*Broiled Smelts—Select 12 large smelts, clean well and split. Chop 12 olives, ½ green pepper with seeds removed, 2 sprigs parsley, add ½ tablespoon Crisco. Spread paste inside each smelt. Close fish together, sprinkle with salt, moisten with melted Crisco and broil over clear fire.
October 16
Poëled Fowl, Cranberry Sauce
Mashed Potatoes
Cauliflower au Gratin
Tomato and Green Pepper Salad
Macaroon Custard
*Queen Cakes
Coffee
*Queen Cakes—½ cup sugar, ½ cup Crisco, ½ teaspoon salt, 3 eggs, ¼ cup currants, ¼ cup glace cherries (cut in dice), grate nutmeg, thin rind ½ lemon (chopped finely), juice 1 lemon, 1 cup flour, 4 tablespoons rice flour, and 1 teaspoon baking powder. Put Crisco and sugar in basin and work with wooden spoon to cream, add salt and eggs 1 by 1, and beat mixture thoroughly.
Mix in separate basin fruit, lemon rind, flours and baking powder. Stir this into other mixture, add nutmeg, and strained lemon juice. Stir mixture several minutes longer. Have ready Criscoed gem tins, three-parts fill them with mixture and bake in fairly hot oven from 20 to 25 minutes. Unmold cakes and place on sieve to cool. Cakes may be coated with chocolate or boiled frosting.
October 17
Baked Veal Cutlet
Potatoes Scalloped with Green Peppers
Succotash
Spinach Salad
*Apple Pie, Whipped Cream
Coffee
*Apple Pie—Core, peel and cut in halves 8 tart apples. Line pie plate with Crisco pastry, and fill with apples; sprinkle over 3 tablespoons sugar, ½ teaspoonful cinnamon, or nutmeg and cloves, and 2 tablespoons Crisco in small pieces. Bake till apples are soft, then, at the last moment cover with 1 cupful whipped cream, and send to table.
October 18
Rice Soup
Fish Pudding
Cauliflower
*Savory Potatoes
Cheese Custard
Apple Dumplings
Coffee
*Savory Potatoes—Pare 10 large potatoes and slice them, add 1 chopped onion. Crisco pudding dish, put in potatoes and onion, sprinkle with salt and pepper, 1 teaspoon sage and dot with Crisco, add 1 cup water and bake for 1¼ hours.
October 19
Lamb Cutlets, Morland Style
*Artichokes
Riced Potatoes
Celery Salad
Crackers
Cheese
Peach Melba
Coffee
*Artichokes—Select some small artichokes, trim them and put in earthenware stewpan containing some hot Crisco. Season with salt and pepper and cover stewpan, leaving to cook for about 10 minutes. Then add for each 1 dozen artichokes, 1 pint canned peas and 1 shredded lettuce. Cover once more and cook gently without moistening, the moisture of lettuce and peas sufficing.
October 20
Canteloupes
Young Chickens, Roasted
Stuffed Tomatoes
*Grilled Potatoes
Apple and Nut Salad
Fruit Cup
Coffee
*Grilled Potatoes—Cut cold boiled potatoes into ½ inch slices lengthways, dip in melted Crisco, sprinkle with chopped olives, pour over a little melted Crisco and send to table.
October 21
*Giblet Soup
Spiced Shoulder of Mutton
Brussels Sprouts
Mashed Potatoes
Prune Mold
Coffee
*Giblet Soup—Scald and cut up 1 set of giblets—these include the neck, gizzard, liver, and heart of any fowl, put them into a pan with 1 quart stock or water, 1 whole onion stuck with cloves, and the grated rind of ½ a lemon. Simmer for 3 hours and strain. Peel and slice 2 onions and fry them in 3 tablespoons melted Crisco when brown, stir in 1 tablespoon flour and fry it brown, add the stock and stir till boiling, put back the giblets, season with salt and pepper, 1 grated carrot and simmer for 30 minutes.
October 22
*Okra Soup
Curried Mutton
Rice
Stewed Celery with Egg Sauce
Asparagus Salad
Pear Fritters
Coffee
*Okra Soup—Cut into pieces 2½ cups okra, slice 1 onion, slice 1 carrot, slice 1 turnip, three tomatoes skinned and sliced, 1 cup beans, 1 can peas, dice 2 stalks celery and chop 3 tablespoons parsley.
Melt 3 tablespoons Crisco in a saucepan, add onion, carrot, turnip, beans, and cook 15 minutes, add okra, celery, and 5 cups water, cook slowly for 1½ hours, add seasoning of salt, pepper and red pepper, tomatoes, corn and peas and simmer for 40 minutes. If too thick, thin with stock. Serve hot.
October 23
*Haricot of Veal
Baked Tomatoes
Russian Fish Salad
Date Souffle
Coffee
*Haricot of Veal—Cut 2 pounds fillet of veal into small pieces of uniform shape and size, and fry till a light brown in hot Crisco. Add 2 tablespoons flour blended with 2 tablespoons melted Crisco. Season with salt and pepper, cover with 1 pint stock or water, and let simmer, covered closely, till veal is done and till stock is well cooked away. Take up, arrange in circle on dish, and in center put Lima beans, boiled and reheated in plenty of Crisco.
October 24
Roast Pork, Apple Sauce
Browned Parsnips
Glazed Sweet Potatoes
Porcupine Salad
*Black Cap Pudding
Coffee
*Black Cap Pudding—Mix ¼ cup currants, with 3 tablespoons sugar, ½ teaspoon salt, 1¼ cups flour sifted with 1 teaspoon baking powder, ½ teaspoon grated nutmeg, 2 tablespoons Crisco, 2 well beaten eggs, and 2 cupfuls milk, and beat well together. Crisco a pudding mold, sprinkle in some currants, pour in mixture, cover with greased paper and steam for 2 hours. Serve with milk.
October 25
Wild Duck with Mushrooms
*Stuffed Egg Plant
Apple and Cucumber Salad
Almond Pudding
Hot Cheese Denises
Coffee
*Stuffed Egg Plant—Parboil 1 egg plant and cut in halves. Scrape out some of the inside and chop some cold cooked meat with 2 tomatoes, 1 onion, and 2 green peppers. Then mix with 1 beaten egg, 1 tablespoon Crisco, and salt and pepper to taste. Fill halves with this mixture; sprinkle with breadcrumbs and tiny bits of Crisco, put in baking dish with little stock or water, and bake.
October 26
Mock Pigeon, Espagnole Sauce
*Scalloped Pumpkin and Rice
Baked Sweet Potatoes
Combination Salad
Honeycomb Pudding
Coffee
*Scalloped Pumpkin and Rice—In Criscoed fireproof dish arrange layer of stewed pumpkin, cover with layer of boiled rice, then layer of white sauce, proceed until ingredients are used. Cover with crumbs, dot with Crisco and bake until browned on top. To cook pumpkin, cut in two, scrape out the interior, pare and cut into small pieces. Steam and cook till tender. Rub through a sieve, add 2 tablespoons Crisco, season with salt, pepper, and paprika.
October 27
Noisettes of Mutton
String Beans
Latticed Potatoes
French Salad
*Chestnut Dainty
Coffee
*Chestnut Dainty—Boil 1 pound of Italian chestnuts 15 minutes; then remove shells and skins, and put back to boil until tender, with 1 cup of milk and 1 teaspoon Crisco, on the back part of range until soft enough to rub through a sieve. Crisco a mold well and line thickly with pulp, then add layer of apple sauce colored pink with currant jelly; then another layer chestnuts and again a layer of apple sauce. Over this squeeze some lemon juice, and bake in quick oven. Turn out on platter, and surround with whipped cream, colored with little currant jelly.
October 28
Shrimp Canapes
Roast Mutton, Onion Sauce
*Celeriac
Sweet Potatoes
Corn Salad
Pumpkin Pie
Coffee
*Celeriac—Well wash and peel the celeriac. Cut them in quarters and boil in boiling salted water until quite tender. Drain well and arrange in a hot dish and pour egg sauce over them.
For egg sauce, blend 2 tablespoons Crisco with 2 tablespoons flour, add 1 cup milk and stir till boiling, add seasoning of salt and pepper and boil for 8 minutes, stirring all the time, then add 2 hard-cooked eggs rubbed through a sieve, mix well and serve.
October 29
Cream of Spinach Soup
Baked White Fish, Caper Sauce
Rice Croquettes
String Beans
Celery
Boiled Dressing
*Chestnut Tartlets
Coffee
*Chestnut Tartlets—Boil and mash 1 pint chestnuts, add ¼ cup each creamed Crisco and cream, 1 beaten yolk, ¼ cup powdered sugar, little salt, and 1½ cups milk. Cover inverted small tartlet tins with Crisco pastry, bake, and fill with mixture, and bake again.
October 30
Brussels Sprout Soup
*Rabbit, a la Marengo
Parisian Potatoes
Braised Celery
Lettuce, French Dressing
Prune and Rice Meringues
Coffee
*Rabbit, a la Marengo—Cut up 1 rabbit into neat joints. Melt ½ cup Crisco in saucepan, put in rabbit and fry it quickly till browned, add 2 chopped small onions, and fry for a few minutes, pour off any fat into another pan, add to rabbit 1 cup brown sauce, 2 chopped tomatoes, 8 button mushrooms, seasoning of salt, pepper, and paprika. Put on lid and simmer gently 1 hour. Arrange rabbit on hot dish, put mushrooms in heaps round with thin lemon slices, season gravy and pour it over.
October 31
Clear Soup
*Braised Duck with Turnips
Riced Potatoes
Spinach
Orange Salad
Goblin Cakes
Nuts
Candies
Custard Souffle, Vanilla Sauce
Coffee
*Braised Duck with Turnips—Wash and cut 2 carrots, 2 stalks celery, 2 turnips, 1 onion in large pieces, put them in pan, on these place 4 slices ham, then 1 duck trussed for roasting, 1 bunch parsley, 2 cups water, dust nutmeg, pepper, and salt. Lay Criscoed paper over top, then lid, and simmer 1 hour or till duck is tender.
Melt 3 tablespoons Crisco in a pan, add 1 dozen small peeled turnips and toss till they are golden color. When duck is cooked, remove strings and skewers. Put on hot dish, and arrange turnips round. Season gravy and strain over duck.
November 1
Irish Stew
Baked Rice
Lima Beans
Macedoine Salad
*Chocolate Cream Pie
Coffee
*Chocolate Cream Pie—2 squares chocolate, ¼ cup cornstarch, 1 teaspoon Crisco, 1 pint milk, 2 egg whites, ½ cup sugar, 3 egg yolks, ¼ teaspoon salt, and 1 tablespoon vanilla. Melt chocolate, add sugar, cornstarch, egg yolks, salt, Crisco and milk. Cook in double boiler till thick, stirring constantly; flavor with vanilla. Pour into a baked pie crust shell, cover with meringue made by beating egg whites till stiff and adding 2 tablespoons sugar; brown in oven and serve cold.
November 2
Baked Rolled Fillets of Fish, Bechamel
Sauce
Cucumber Salad
Yeast Rolls
*Roast Guinea Chickens, Guava Jelly
Rice Croquettes
Scalloped Egg Plant
Pear and Celery Salad
Lemon Sherbet
Sponge Cake
Coffee
*Roast Guinea Chickens—Put 2 tablespoons Crisco in each of the birds, this prevents them getting dry. Slit 2 slices bacon once or twice then tie over breasts of birds, which should be trussed for roasting. Wrap them in Criscoed paper and bake in a quick oven for 30 minutes, baste well and frequently; for the last 8 minutes remove paper and bacon; sprinkle with a little flour, salt and pepper, baste well, and let brown. Serve on hot dish, garnished with rolls of bacon. Hand with it gravy, bread sauce, and guava jelly.
November 3
Celery Soup
*Casserole of Lamb
Sweet Pickle
Creamed Onions
Mashed Potatoes
Cabbage Salad
Caramel Ice Cream
Coffee
*Casserole of Lamb—2½ pounds loin of lamb, ½ cup rice, 2 cups good gravy, 1 blade mace, ½ cup Crisco, 2 egg yolks, salt and pepper, and a little grated nutmeg. Half roast loin of lamb, and cut it into steaks. Boil rice in boiling salted water for 10 minutes, drain it, and add to it gravy with nutmeg and mace; cook slowly until rice begins to thicken, remove it from fire, stir in Crisco, and when melted add yolks of eggs well beaten; Crisco a casserole well, sprinkle steaks with salt and pepper, dip them in melted Crisco, and lay them in Criscoed dish; pour over gravy that comes from them, add rice and simmer for ½ an hour.
November 4
Tomato Soup
*Steamed Cod, Parsley Sauce
Roast Ribs of Beef, Horseradish Sauce
Colcannon
Potatoes
Charlotte Russe
Coffee
*Steamed Cod—Wipe 4 cod steaks dry, and sprinkle with salt, pepper, lemon juice, and melted Crisco on under side; lay on Criscoed platter, put another Criscoed platter over; set on top of saucepan of boiling water, and steam ¾ of an hour, or until fish begins to leave bones. Serve with parsley sauce.
For parsley sauce. Blend 2 tablespoons Crisco with 2 tablespoons flour in a pan over the fire, add 1 cup milk and stir till boiling, season with salt, pepper and red pepper, and stir and cook for 10 minutes, then add 1 tablespoon chopped parsley, and serve.
November 5
Ham Timbales, Cheese Sauce
Paprika Potatoes
Spinach
Apple and Celery Salad
*Cocoanut Pudding
Coffee
*Cocoanut Pudding—1 cup scalded milk, ¾ cup soft breadcrumbs, ½ cup grated cocoanut, 2 egg yolks, 1 tablespoon Crisco, ½ cup cocoa, ½ cup sugar, 1 teaspoon lemon juice, 2 egg whites, and ¼ teaspoon salt.
Soak bread in scalded milk until soft. Add cocoanut, sugar, cocoa, Crisco, lemon juice and salt; beat well; add yolks eggs beaten, cut and fold in stiffly-beaten whites. Turn into Criscoed pudding dish and bake in moderate oven 30 minutes. Serve hot or cold.
November 6
Roast Duck
Egg Plant Croquettes
Peppers Stuffed with Rice
Canned Pears on Lettuce, with Mayonnaise
*Brown Bread Souffle
Coffee
*Brown Bread Souffle—Melt 2½ tablespoons Crisco, add ½ cup milk, ½ cup cream, 2 cups brown breadcrumbs, ¼ teaspoon salt, and grated rind 1 lemon; let boil 2 minutes, stirring well, remove pan from fire, add 4 tablespoons sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and when cool, beaten yolks 4 eggs. Beat egg whites stiffly and add them lightly. Pour mixture into Criscoed tin, cover with Criscoed paper and steam gently 1 hour. Serve hot with sweet sauce.
November 7
Corned Beef
*Cabbage, a la Creme
Potatoes
Olive Salad
Hasty Pudding
Cocoanut Cakes
Coffee
*Cabbage, a la Creme—Trim and wash 1 cabbage, then boil in boiling salted water, adding 1 peeled onion stuck with 2 cloves. When tender take out onion and drain cabbage. Either chop finely or rub through a sieve. Melt 1 tablespoon Crisco in pan, put in cabbage, stir it well, add 3 tablespoons cream gradually, salt and pepper to taste.
When thoroughly hot, pile in hot dish, and garnish with sippets fried bread or toast.
November 8
Cold Corned Beef
Baked Potatoes
Pickled Beets
Cauliflower Salad
Cheese Wafers
*Golden Pudding
Coffee
*Golden Pudding—Line and ornament small pudding dish with puff pastry. Beat 2 tablespoons Crisco with 4 tablespoons sugar till creamy, add 4 tablespoons cakecrumbs, yolks 3 eggs beaten with ½ cup milk, ½ teaspoon salt, grated rind and strained juice 2 oranges. Pour into pudding dish, and bake 40 minutes. Whip up egg whites to stiff froth, stir in 3 tablespoons sugar, few drops yellow color, 1 teaspoon orange extract, and pile on top of pudding. Put back in oven to brown.
November 9
Broiled Steak
Mashed Potatoes
Spinach with Butter Sauce
Escarole Salad
*Cheese Fondue
Coffee
*Cheese Fondue—2 tablespoons flour, ½ cup grated cheese, 1 tablespoon Crisco, 2 eggs, salt, pepper and red pepper, and ½ cup milk. Melt Crisco, add flour, then milk gradually. Stir till they boil, cool a little, add cheese and yolks and seasonings. Fold in whites stiffly beaten. Pour into a Criscoed souffle tin. Bake 20 minutes in hot oven. Fold a napkin round and serve hot.
November 10
Haddock au Gratin
*Venison Cutlets
Hashed Browned Potatoes
Oyster and Celery Salad
Marrons, a la Creme
Coffee
*Venison Cutlets—Trim venison cutlets in usual way. Put 4 tablespoons Crisco in saute pan and when hot put in cutlets, seasoned with salt and pepper, fry till brown. Then take out cutlets, put into pan ½ tumbler currant jelly to melt, add 2 tablespoons Crisco with ½ teaspoon salt, and serve separately with cutlets.
November 11
*Baked Scallops in Shells
Chicken Souffle
Fried Celery
Latticed Potatoes
Watercress and Green Pepper Salad
Meringues Glaces
Coffee
*Baked Scallops in Shells—Take desired quantity of fresh scallops—1 pint or 1 quart, and cook them in little white wine until done. Drain, cut in quarters, and add to them ½ their quantity of minced onion fried until tender, but not brown. Moisten with white sauce, season with red pepper and salt, heap high in scallop shells, cover with breadcrumbs moistened in melted Crisco, and brown in hot oven. Garnish with lemon slices and parsley.
November 12
Hamburg Steak Balls
Mashed Potatoes
Fried Parsnips
Apple and Celery Salad
*Baked Indian Pudding
Coffee
*Baked Indian Pudding—3½ quarts milk, 3 tablespoons cornmeal, ½ pint molasses, 3 tablespoons Crisco, 1 teaspoon salt, 1 teaspoon cinnamon, and ½ teaspoon ginger. Boil 1 quart milk; add to it molasses, Crisco, salt, and spices, and lastly meal stirred smooth with little cold milk; scald whole together, and turn into a well Criscoed baking dish. When it begins to crust over, stir it all up from bottom, and add 1 pint of cold milk. Repeat process every ½ hour, or oftener if pudding browns too fast, till 5 pints are used; then let it bake till done—6 hours in all. Serve hot with sauce of grated or granulated maple sugar stirred into rich cream, and kept very cold till needed.
November 13
Lamb Cutlets
Potatoes
*Curried Lima Beans
Tomato Salad
Cheese Fritters
Benedictine Jelly
Coffee
*Curried Lima Beans—Chop 1 onion finely and fry it for a few minutes in 2 tablespoons Crisco, add 1 tablespoon curry powder, 1 teaspoon salt, 1 teaspoon flour, 1 teaspoon lemon juice, and 1 cup water, allow to cook slowly for 20 minutes, then add 1½ cups cooked lima beans, mix well and serve hot.
November 14
Cream of Tomato Soup
*Nut Roast, Piquante Sauce
Sweet Potatoes
Fried Egg Plant
Lettuce Salad
Baked Quinces
Gingerbread
Coffee
*Nut Roast—½ cup lentils, ½ cup shelled roasted peanuts, ½ tablespoon Crisco, ½ cup toasted breadcrumbs, ½ teaspoon salt, ½ saltspoon pepper and milk. Soak lentils over night; in morning drain, cover with fresh water and bring to boil. Drain again; and put in fresh water and cook until tender. Drain once more; throw away water and press lentils through colander. Add nuts, either ground or chopped, Crisco, breadcrumbs, seasoning and milk sufficient to make mixture consistency of mush. Put into Criscoed baking dish; bake in moderate oven 1 hour; turn out on heated platter; garnish with parsley or watercress and serve with Piquante sauce.
Vegetarian
November 15
Sweet Potatoes au Gratin
Corn, a la Southern
*Raisin and Nut Bread
Apples Stuffed with Celery
Caramel Custards
Coffee
*Raisin and Nut Bread—1 egg, ¾ cup sugar, 1½ cups milk, 1 teaspoon salt, 3 cups flour, 2 teaspoons baking powder, 2 tablespoons Crisco, ½ cup raisins, and 1 cup chopped walnut meats. Beat egg with sugar; add sifted flour, baking powder and salt alternately with milk; last add Crisco, melted, and walnuts. Bake in deep pan in slow oven 45 minutes.
November 16
Cream of Corn Soup
Roast Turkey, Giblet Sauce
Mashed Potatoes
Creamed Onions
Melon Mangoes
Cheese Fingers
*Apple Strudel
Coffee
*Apple Strudel—Sift 2 cups flour with ½ teaspoonful salt and 1 teaspoon sugar. Add gradually 1 cup lukewarm water, and knead until dough does not stick to hands. Roll dough as thin as possible on floured board. Place clean tablecloth on table, put rolled out dough on it and pull carefully with fingers to get thin as possible. Mix 4 cups chopped apples with 1 cup sugar, 1 tablespoon cinnamon, 1 cup seeded raisins, and 1 cup currants. Spread over dough, and spread little Crisco over apples. Take cloth in both hands, and roll strudel over and over like roly poly. Roll strudel into Criscoed baking pan and bake in hot oven until brown.
November 17
*Stewed Rabbit
Glace Potatoes
Baked Onions
Jellied Baked Beans
Cranberry Bavarian Cream
Coffee
*Stewed Rabbit—Melt 4 tablespoons Crisco in saucepan; joint rabbit and fry quickly in Crisco, then fry 1 sliced onion until browned, stir in 2 tablespoons flour and brown flour; now add gradually 2 cups water and stir till smooth, when boiling add salt, pepper, and paprika to taste, and 2 tablespoons chopped parsley; simmer slowly 1½ hours. Dish and strain over gravy.
November 18
Julienne Soup
Toast Points
Stuffed Hearts
Pickles
Browned Potatoes
Baked Squash
*Almond and Apple Pudding
Coffee
*Almond and Apple Pudding—Pare and core 6 apples, chop into small pieces and sprinkle with ½ cup sugar. Have ready 2 cups breadcrumbs, soaked in ½ cup milk to which 1 tablespoon melted Crisco has been added. Beat 2 eggs till light, add to them grating of nutmeg, a pinch of cinnamon and good pinch of salt. Mix apple with soaked breadcrumbs, then eggs, and lastly 2 dozens blanched almonds chopped fine. Thin with ½ cup milk, then pour into Criscoed tin and bake. Serve with sweetened cream.
November 19
Spare Ribs Stew
Rice Croquettes
Waldorf Salad
Cheese Biscuits
*Cranberry Pudding
Coffee
*Cranberry Pudding—Cream ½ cup Crisco with 1 cup sugar, add 3 eggs well beaten, ½ cup milk, 3½ cups flour, 2 teaspoons baking powder, ½ teaspoon salt, and ½ teaspoon almond extract, then stir in 1½ cups cranberries, turn into Criscoed mold, cover with greased paper and steam 4 hours. Serve with milk.
November 20
Oyster Croquettes
*Stuffed Lamb Chops
Chestnut Puree
Mashed Potatoes
Egg Plant Fritters
Kumquat and Endive Salad
Stewed Figs
Coffee
*Stuffed Lamb Chops—Wipe 6 French chops, cut 1½ inches thick. Split meat in halves, cutting to bone. Cook 2½ tablespoons Crisco and 1 tablespoon chopped onion 5 minutes; remove onion, add ½ cup chopped mushroom, and cook 5 minutes; add 2 tablespoons flour, 3 tablespoons stock, 1 teaspoon chopped parsley, ¼ teaspoon salt, and few grains red pepper. Spread mixture between layers of chops, press together lightly, wrap in Criscoed paper cases, and broil 10 minutes. Serve with chestnut puree.
November 21
Baked Boned White Fish
Bread Dressing, Drawn Butter Sauce
Stewed Tomatoes
Mashed Potatoes
*Date Pudding
Coffee
*Date Pudding—Clean, stone, and chop 1 pound dates, add 1 cup English walnut meats, broken in pieces, ½ cup flour, 1 teaspoon baking powder, and ½ teaspoon salt. Beat up 4 egg whites to stiff froth, then fold in ½ cup sugar, add beaten egg yolks, ½ tablespoon melted Crisco and date mixture. Turn into Criscoed tin and bake in moderate oven 30 minutes. Cut in squares and serve cold with whipped cream.
November 22
*Fried Smelts, Sauce Tartare
Roast Chicken
Creamed Chestnuts
Canned Stringless Beans
Orange and Romaine Salad
Mint Ice Cream
Coffee
*Fried Smelts—Clean, trim the fins, and remove gills; wipe very dry, roll in flour, brush over with beaten egg, roll in crumbs and fry in hot Crisco until crisp; drain on soft paper, dish on lace paper in a heap, and garnish with fried parsley, serve with sauce tartare. Smelts make a nice garnish for many fish dishes, the tails drawn through the eyes, dressed as above, and fried.
November 23
Bisque of Clams
Boiled Fish, Hollandaise Sauce
Potatoes
Baked Parsnips
Celery Salad
*Italian Fritters
Coffee
*Italian Fritters—1 egg, 1 cup milk, grated rind 1 lemon, 2 tablespoons Crisco, 5 slices stale cake, ½ teaspoon powdered cinnamon, sugar and few grains salt. Cake should be about a ¼ of an inch thick, not less. Cut out into oval or round shapes with cutter. Beat egg, mix with milk, lemon rind, salt, and about 1 teaspoon sugar. Lay slices of cake in this custard until they are soft, but not crumbly; time will depend upon how stale cake is. Heat ½ Crisco in frying pan, lift few pieces of cake up carefully and lay them in hot Crisco. Brown 1 side, then turn them over and brown other side also. Add some pieces of Crisco as required. Mix cinnamon with 2 teaspoons sugar and sprinkle some of these over each fritter. Serve with hard sauce.
November 24
Cannelon of Beef
Creamed Cabbage
Franconia Potatoes
Cranberry Salad
Cheese Wafers
*Baba with Syrup
Coffee
*Baba with Syrup—Sift 3 cups flour and ½ teaspoon salt into a basin, add 1 yeast cake dissolved in ½ cup lukewarm milk; make well in center of flour, pour in 5 beaten eggs, mix with the hand for 5 minutes. Put it into Criscoed basin, spread over with ½ cup Crisco, cover and put in warm place until it has risen to twice its original size. Knead until elastic, add 1 tablespoon sugar, 2 tablespoons currants, 2 tablespoons sultana raisins, knead again. Turn into large Criscoed mold. It should not be more than half full. Allow to rise to top of tin, then bake in moderate oven for 30 minutes. Turn out and pour syrup over it. To make syrup, boil two cups of water with ¼ cup sugar for 10 minutes, then add 2 tablespoons apricot jam and boil 5 minutes. Strain, add 1 wineglass rum and bring to boiling point.
November 25
Quick Beef Soup
Panned Chicken, Brown Sauce
Curried Rice
Creamed Carrots
Tomato Salad
*Baked Macaroni Pudding
Coffee
*Baked Macaroni Pudding—1 pint milk, 4 long sticks macaroni, 1 egg, 2 tablespoons sugar, nutmeg, 1 tablespoon Crisco, and salt to taste.
Break macaroni into ½ inch lengths. Boil milk, shake in macaroni and salt and boil it very slowly for ½ an hour, or until quite tender, and keep it well stirred during cooking. Thickly Crisco a pudding dish and beat up egg. Add sugar and Crisco to macaroni, let it cool a little, then pour in egg and mix it well. Grate little nutmeg on top and bake pudding very slowly until top is delicately browned.
November 26
Pea Soup
Boiled Tongue, Raisin Sauce
Rice Balls
Stewed Celery
Tomato and Cress Salad
*Graham Pudding
Coffee
*Graham Pudding—Mix 2 cups graham flour, ½ teaspoon salt, 2 tablespoons Crisco, 1 teaspoon each cinnamon, ginger, cloves, and nutmeg, 1 cup currants, 1 cup molasses, 1 egg well beaten, 1 cup milk, 2 teaspoons soda dissolved in 1 tablespoon hot water. Pour in Criscoed mold, cover with Criscoed paper and steam 3 hours. Turn out and serve with milk.
November 27
Steak en Casserole
Sweet Potato Croquettes
Boiled Cauliflower
Pear and Grape Salad
Cheese Fritters
*Pineapple Souffle
Coffee
*Pineapple Souffle—Cream 1½ tablespoons each Crisco and flour, add 1 cup canned grated pineapple and juice. Cook 5 minutes, remove from fire, add little salt, 1 tablespoon lemon juice, and 3 beaten egg yolks. Bake in Criscoed dish 20 minutes. Serve with following sauce: Cook 2 tablespoons creamed Crisco in double boiler, add 2 yolks of egg, 1 at a time, beat, and add 4 tablespoons sugar, 2 tablespoons orange juice, 1 teaspoon lemon juice, and ½ cup whipped cream. Serve hot.
November 28
Mock Bisque Soup
Mutton Haricot
String Beans
Fried Parsnips
Lettuce and Pepper Salad
*Apples with Red Currant Jelly
Coffee
*Apples with Red Currant Jelly—6 cooking apples, 4 tablespoons flour, 1 egg, cake crumbs, apricot jam, 6 glace cherries, red currant jelly, Crisco and syrup. Choose apples as much as possible same size, peel and core them carefully, so as not to break them. Put 1 cup syrup into stewpan or baking tin, put in apples and cook over fire or in oven until nearly done. Baste them occasionally with syrup. Let them get cold, then roll them in flour, brush over with beaten egg, toss in sifted cake crumbs, and fry in hot Crisco a golden brown. Drain on piece of paper, fill centers with apricot jam, cut out some rounds of red currant jelly, place 1 on top.
November 29
Mock Bisque Soup
Mutton Haricot
String Beans
Fried Parsnips
Lettuce and Pepper Salad
*Apples with Red Currant Jelly
Coffee
*Apples with Red Currant Jelly—6 cooking apples, 4 tablespoons flour, 1 egg, cakecrumbs, apricot jam, 6 glace cherries, red currant jelly, Crisco and syrup. Choose apples as much as possible same size, peel and core them carefully, so as not to break them. Put 1 cup syrup into stewpan or baking tin, put in apples and cook over fire or in oven until nearly done. Baste them occasionally with syrup. Let them get cold, then roll them in flour, brush over with beaten egg, toss in sifted cakecrumbs, and fry in hot Crisco a golden brown. Drain on piece of paper, fill centers with apricot jam, cut out some rounds of red currant jelly, place 1 on top of each apple and a glace cherry on that. Dish up and serve hot or cold. An apricot syrup should be sent to table separately with apples.
November 30
Smoked Salmon Toast
*Spiced Venison
Black Currant Jelly
Creamed Turnips
Grilled Sweet Potatoes
Escarole Salad, Cheese Dressing
Peach Gateau
Coffee
*Spiced Venison—Rub a piece of venison with salt, pepper, vinegar, cloves, and allspice; then put into baking pan. Pour over 1 cup melted Crisco, add 2 sliced onions, sprig of thyme, 3 sprigs parsley, juice 1 lemon, and ½ pint hot water. Cover and bake in hot oven till tender. Sprinkle with flour, add 1 glassful of sherry wine and allow to brown.
December 1
Oyster Bouillon
*Baked Beefsteak
Fried Beets
Baked Potatoes
Grapefruit and Endive Salad
Nougat Ice Cream
Coffee
*Baked Beefsteak—Cut 2 pounds of sirloin, ½ inch thick. Mix 1 cup breadcrumbs, 1 tablespoon Crisco, 1 tablespoon chopped parsley, ½ tablespoon chopped onion, ½ teaspoon each of salt, pepper, and red pepper, ½ teaspoon kitchen bouquet, and moisten with stock. Spread this over steak and roll it up, fastening with skewers or tying, and put on rack in roasting pan. Add ½ cup stock, and bake ½ hour, basting often. Place on hot platter, and pour around it sauce made from 2 tablespoons Crisco and 3 tablespoons flour blended together, with salt and pepper to taste, and 1½ cups beef stock cooked until boiling, then strained and added to 1 tablespoon Worcestershire sauce.
December 2
Baked Pork Spareribs
Turnips
Mashed Potatoes
Celery and Cranberry Salad
*Squash Pie
Coffee
*Squash Pie—2 cups stewed squash, 1 tablespoon melted Crisco, ½ teaspoon salt, ½ teaspoon cinnamon, ⅔ cup sugar; 1 teaspoon ginger, 2 eggs, and 2 cups milk. Beat eggs until light. Place squash in quart measure, add sugar, Crisco, salt, spice, and then beaten eggs. Stir well and add sufficient milk to make 1 quart of whole mass. Turn into pie tin lined with Crisco pastry and bake slowly for 45 minutes. When done a silver knife when inserted will come out from it clear. Squash pie will become watery if allowed to boil.
December 3
Brown Fricassee of Chicken, Cranberry
Jelly
Sweet Potatoes
Boiled Onions
Orange and Pineapple Salad
*Farina Pudding
Coffee
*Farina Pudding—Stir into 3 cups boiling milk 1 cup farina, and cook 10 minutes. Rub together 1 tablespoon Crisco and 2 tablespoons sugar; add yolks of 3 eggs, grated rind of 1 lemon and 25 chopped blanched almonds. Stir this mixture into farina after it is little cooled; lastly add whites of 3 eggs beaten to stiff froth. Steam this pudding in covered mold for 1½ hours. Serve with any sweet pudding sauce.
December 4
Clear Soup with Rice
Corn
Peas
Mashed Potatoes
Cold Slaw
Plum Pudding, Hard Sauce
*Individual Mince Pies
Cheese Wafers
Coffee
*Individual Mince Pies—Roll out Crisco paste ⅛ inch thick, stamp into rounds and line gem pans, place in each 2 teaspoons of mince meat; roll out more pastry rather thicker than first, stamp into rounds size of top of pans, wet edges and cover pies, brush over with beaten egg, sprinkle with sugar, and bake 20 minutes in hot oven.
For mince meat, put into jar 1 pound chopped apples, 1 pound sultana raisins, ¼ pound chopped figs, ½ pound currants, grated rind, strained juice 3 lemons, 1 cup Crisco, 1 teaspoon salt, ½ pound chopped almonds, grated rind, strained juice 3 oranges, 2 grated nutmegs, ½ cup sherry, 1 cup brandy, 1 ounce mixed spice, ½ pound each chopped candied orange and lemon peel, and 2 cups brown sugar. Mix well and keep in well sealed jar.
December 5
*Steamed Clams
Roast Ribs of Beef, Currant Jelly
Rice Croquettes
Stewed Tomatoes
Apple and Celery Salad
Mince Pie
Coffee
*Steamed Clams—Wash and scrub clam shells; place in kettle; add water, allowing ½ cup water for each peck of clams. Cover kettle and cook until shells open. Serve hot with the following sauce: 3 tablespoons Crisco, 3 tablespoons lemon juice, 4 tablespoons chopped parsley, salt, pepper, and red pepper to taste.
Cream Crisco and add remaining ingredients. Kettle should be removed from range as soon as shells open, otherwise clams will be overcooked.
December 6
Caviar Canapes
Roast Duck
*Apple Sauce
Canned Beans
Mashed Potatoes
Tomato Jelly Salad
Apple Dumplings
Raisins
Nuts
Coffee
*Apple Sauce—1 pound apples, 2 tablespoons sugar, 2 tablespoons Crisco, ½ cup water, and strained juice of ½ lemon. Peel, core, and slice apples, put them into saucepan with sugar, Crisco, water, lemon juice, and cook them until tender. Serve with roast duck.
December 7
Stewed Chicken, Cream Dressing
*Baked Sweet Potatoes
Creamed Carrots
Onion Salad
Indian Pudding
Bon Bons
Coffee
*Baked Sweet Potatoes—Peel boiled sweet potatoes and cut in slices crosswise. To 2 cups of slices allow 3 tablespoons Crisco, and 2 tablespoons each of sugar and vinegar. Have Crisco hot, lay potatoes in it, sprinkle sugar over top, and pour vinegar over lightly. Bake until a golden brown.
December 8
Lamb Chops
Creamed Potatoes
Lima Beans
Carrot Salad
Pineapple Ice Cream
Candy
*Cocoanut Layer Cake
Coffee
*Cocoanut Layer Cake—Beat ¼ cup Crisco with 1 cup sugar till creamy, add 2 well beaten eggs, ¼ teaspoon salt, 2½ cups flour sifted with 2 teaspoons baking powder, 1 cup water and ½ teaspoon almond extract, mix and divide into Criscoed and floured layer tins. Bake 20 minutes in moderate oven. Use boiled frosting and shredded cocoanut for filling.
December 9
Oysters
*Chicken Hot Pot
Celery Salad
Dried Apricot Shortcake
Coffee
*Chicken Hot Pot—Prepare large chicken. Cut into as small pieces as joints allow. Do not remove meats from bones. Boil chicken until nearly tender and keep broth left in kettle when you remove chicken from it. Cut 1 pound of lean, raw ham into small squares. Wash and peel and parboil 8 large potatoes and slice them. Slice 3 medium-sized onions. Put into deep baking dish layer of chicken, layer of ham, layer of potatoes, and layer of onions. Repeat until all are used up; when arranging these layers strew tiny bits of Crisco over them. Pour chicken broth over layers, well seasoned with salt and pepper. Add enough water to almost fill pot. Cover pot, and bake for 1½ hours. Be sure plenty of water is in pot while baking is in progress. When cooked put baked chicken and vegetables in large tureen. Garnish edges with parsley. Sprinkle parsley and sliced cooked carrots over top. Serve with small slice of toast on each plate.
December 10
Cream of Celery Soup
Broiled Oysters, a la Francaise
Bean Salad
Cheese Straws
*Fig and Apple Cobbler
Coffee
*Fig and Apple Cobbler—Nearly fill Criscoed baking dish with equal amounts of sliced apples and chopped figs, arranging them in layers; add 1 cup water, strained juice 1 lemon and cover with Crisco biscuit dough about 1 inch thick. Place on range, cover tightly with a pan and simmer 30 minutes. Lift cover carefully, make an opening in middle of crust, and pour in another ½ cup water, 2 tablespoons Crisco, and 1 cup scraped maple sugar. Sprinkle a little maple sugar over top of pudding before serving it.
December 11
Roast Pork, Apple Sauce
Franconia Potatoes
Creamed Onions
Endive and Grape Salad
*Lemon and Apple Tart
Coffee
*Lemon and Apple Tart—Line a large pie plate with Crisco pastry. Mix together 2 cups grated apple, grated rind and juice of 1 lemon, 1½ cups sugar, 2 eggs, beaten without separating whites and yolks, 2 tablespoons melted Crisco, ½ teaspoon salt and 1 cup thin cream. Turn into plate lined with pastry, wet edge, and put strips of pastry over top of filling. Finish with strip of pastry on edge. Let bake until firm in center.
December 12
Baked Codfish
Piquant Beets
Baked Potatoes
Lettuce and Cheese Salad
*Bread Pudding
Coffee
*Bread Pudding—4 cups bread cut in dice, 3 tablespoons sultanas, 2 tablespoons chopped candied peel, 3 tablespoons sugar, 1 tablespoon Crisco, rind of 1 lemon, 2 eggs, ½ tablespoon lemon juice, 1 cup milk, and 4 lumps of sugar. Put lump sugar in dry saucepan and heat until it turns dark brown. Add milk and stir it over fire until sugar dissolves. Mix bread, cleaned sultanas, chopped peel, sugar, Crisco, grated lemon rind, and colored milk. Beat up eggs and add them with lemon juice. Let mixture stand for ½ an hour, or longer, if bread is stale. Have ready Criscoed mold, put in mixture, cover top with piece of Criscoed paper, and steam it for 2 hours. Turn carefully on to hot dish and serve with it any good sweet sauce.
December 13
Chestnut Soup
Pork Chops, Apple Sauce
Potatoes
Steamed Squash
Lettuce and Pepper Salad
*Raisin Roly Poly
Coffee
*Raisin Roly Poly—2 cups flour, 2 cups breadcrumbs, ¾ cup Crisco, ½ cup brown sugar, ¼ pound stoned raisins, ¼ tablespoon salt, and cold water. Rub Crisco well into flour, breadcrumbs, sugar, salt, and add raisins stoned and halved. Add enough water to mix whole into soft paste. Roll into neat shape. Roll up in floured and scalded pudding cloth, tying ends securely. Put in pan of fast boiling water, and let boil steadily for 3 hours. Take off cloth, and serve pudding on hot dish.
December 14
Corn Chowder
Bread Sticks
Chicken and Chestnut Salad
Stuffed Celery
*Raisin Puffs, Vanilla Sauce
Coffee
*Raisin Puffs—Beat 2 tablespoons Crisco with ½ cup sugar till creamy, add 1 beaten egg, ¼ teaspoon salt, ½ cup milk, 1⅓ cups flour sifted with 2 teaspoons baking powder, ½ teaspoon grated nutmeg, and 1 cup chopped raisins. Crisco baking cups and fill half full with mixture and steam for 1 hour.
December 15
Boiled Ham
Fried Potatoes
Asparagus on Toast
Bar-Le-Duc and Cheese Sandwiches
*Cocoanut Pie
Coffee
*Cocoanut Pie—1 cup chopped cocoanut, 3 eggs, 1 cup cream, 1 cup milk, 2 tablespoons cornstarch, 4 tablespoons cold water, 2 tablespoons Crisco, 6 tablespoons sugar, and some Crisco pastry. Line 2 pie plates with Crisco pastry. Put milk and cream into saucepan, bring to boiling point, add cornstarch mixed with water. Remove saucepan from fire, stir in Crisco. Let stand until perfectly cold. Beat up yolks of eggs and sugar together, then add cocoanut to them. Add this mixture to milk with stiffly beaten whites of eggs. Divide into prepared pie plates and bake in moderate oven for 30 minutes. Serve hot.
December 16
Baked Fish Pudding
Galantine of Veal
*Pea Croquettes, Tomato Sauce
Cream Cheese Salad
Chocolate Meringues
Coffee
*Pea Croquettes—Boil 1 cup dried peas that have been soaked over night, till tender, strain and press through sieve. Fry 1 chopped onion in 1 tablespoon Crisco, add to peas, with 1 tablespoon melted Crisco, 2 tablespoons flour, salt and pepper to taste, 2 beaten eggs, and breadcrumbs to make stiff enough to form into croquettes. Brush over with beaten egg, toss in breadcrumbs, and fry golden brown in hot Crisco. Serve hot with tomato sauce.
December 17
Farina Soup
Salmon Loaf
Glazed Potatoes
Stewed Carrots
Cabbage Salad
*Pear Croquettes
Coffee
*Pear Croquettes—6 halves canned pears, ½ cup rice, 2 tablespoons sugar, 2 cups milk, 1 lemon, 1 egg, lady fingers and angelica. Put milk and sugar in saucepan, bring to boil, and then add rice and grated rind of 1 lemon. Stir this over fire until rice is tender and milk absorbed, then turn it on to plate, and put aside to cool. Stand pears on hair sieve until syrup has drained away, then stuff hollow side with boiled rice, shaping it to a dome, so that they look like whole pears. Beat egg on plate, crush lady fingers, and rub them through wire sieve. Dip stuffed pears in egg, and toss in lady finger crumbs. Have ready pan of hot Crisco, fry croquettes in it until a golden brown. Take them up, and drain on paper. Insert small piece of angelica in end of each to represent pear-stalk. Dish up and serve hot.
December 18
Fillets of Flounder
Tournedos of Beef
*Tomato Croquettes
Celery Mayonnaise
Orange Tartlets
Coffee
*Tomato Croquettes—Cook 1 quart tomatoes until reduced to 2 cups. Add to them 2 cups crumbs, 3 tablespoons melted Crisco, ½ teaspoon salt, dust sugar, ¼ teaspoon pepper, pinch red pepper, and dust of nutmeg. Set away to cool. Shape into croquettes, roll in flour, brush over with beaten egg, toss in crumbs and fry in hot Crisco.
December 19
*Soup Bonne Femme
Broiled Lamb Steak with Virginia Ham
Stuffed Egg Plant
Frontenac Salad
Apple Tart
Coffee
*Soup Bonne Femme—Wash, dry, and cut up 2 large heads of lettuce, 1 pound sorrel, and 1 pound spinach. Add 3 pints white stock, and simmer, with ½ cup Crisco, 2 carrots, and 2 onions, for 1 hour. Blend together 2 tablespoons Crisco, 4 tablespoons flour, and yolks of 2 eggs, thin with 1 cup of boiling milk, and add to broth. Season with salt and pepper, press through sieve, and serve with croutons.
December 20
Lentil Soup
Roast Loin of Pork, Apple Sauce
Potato Balls
Artichokes
Celery and Pineapple Salad
*Sultana Pudding
Coffee
*Sultana Pudding—Line shallow dish with plain pastry, put in bottom layer of sultana raisins. Beat ½ cup Crisco to a cream with 4 tablespoons sugar, add 2 well beaten eggs, 2 tablespoons milk, ½ teaspoon lemon extract, ¼ teaspoon salt, and ½ cup flour. Mix and spread on top of raisins and bake 30 minutes in moderate oven. Serve cold.
December 21
*Scallops
Broiled Squab Chickens
Braised Endive
Potatoes Anna
Chiffonade Salad
Apricot Custard
Coffee
*Scallops—For 1 pint of scallops take 2 tablespoons Crisco. Melt in frying pan, add scallops and 2 minced onions and 1 tablespoon flour with 1 pint liquor from scallops. Cook thoroughly, seasoning with salt and bit of paprika, then add ½ cup breadcrumbs and yolks of 4 eggs. Fill small shells with mixture and bake in quick oven, adding, if liked, little grated cheese.
December 22
Petite Marmite
Goulash of Veal
Saute Potatoes
Cauliflower
Orange Salad
*Cornstarch Souffle
Coffee
*Cornstarch Souffle—Bring 1 quart milk and 1 tablespoon Crisco to boiling point; beat 4 tablespoons cornstarch with 1 cup sugar, yolks of 5 eggs together and add to hot milk. Stir and cook 8 minutes, then add ¼ teaspoon salt and 1 teaspoon vanilla extract. Pour into Criscoed fireproof dish. Beat up whites of eggs to stiff froth, then beat in 4 tablespoons sugar, pour over top of pudding and brown lightly in oven.
December 23
*Baked Tripe
Mashed Potatoes
Stuffed Onions
Baked Bean Salad
Cheese Balls
Stewed Figs, Whipped Cream
Coffee
*Baked Tripe—Cut tripe into good-sized pieces and spread over them the following stuffing: Mix together 4 tablespoons crumbs, 3 tablespoons Crisco, ½ teaspoon salt, dust powdered mace, 1 tablespoon chopped cooked ham, 1 chopped onion, 1 tablespoon chopped parsley, ¼ teaspoon pepper, dust paprika, and 1 well beaten egg. Roll them up and fasten with wooden toothpicks.
Dredge with flour and spread on each 1 tablespoon Crisco. Bake in hot oven 30 minutes, basting frequently with melted Crisco and hot water. Garnish with lemon slices and pass melted butter.
Vegetarian
December 24
Cream of Tomato Soup
Cheese Souffle
Graham Rolls
Lettuce, French Dressing
*Eve’s Pudding
Springerle
Coffee
*Eve’s Pudding—Mix together in a basin, 1 cup seeded raisins, 3 tablespoons Crisco, ½ teaspoon salt, 2 cups crumbs, 1 cup currants, 8 chopped apples, 1 teaspoon each, cinnamon, cloves, and nutmeg, ¼ cup milk, and 4 well beaten eggs. Pour into Criscoed mold, cover with greased paper and steam 2 hours. Serve with hot milk.
Christmas Dinner
December 25
Oysters
Mangoes
Celery
Stuffed Olives
Tomato Soup
Roast Turkey, Cranberry Jelly
Roast Sweet Potatoes
Mashed Turnips
Brussels Sprouts
Orange and Celery Salad
Vanilla Blanc-mange
*English Plum Pudding
Fruit
Coffee
*English Plum Pudding—1 cupful breadcrumbs, 1 cupful flour, 1 cupful brown sugar, ½ cupful Crisco, 1 teaspoonful salt, 2 teaspoonfuls baking powder, 1 teaspoonful mixed spices, 3 eggs, 1 cupful milk, ½ cupful seeded raisins, ½ cupful chopped candied citron peel, 1 cupful currants, ½ cupful chopped preserved ginger, ¼ cupful brandy, ½ cupful chopped English walnut meats. Mix flour with breadcrumbs, add Crisco, sugar, salt, baking powder, spices, nuts, fruit, milk, eggs well beaten, and brandy. Pour into Criscoed mold, cover with greased paper and steam steadily for four hours. Turn out and serve with liquid or hard sauce. The brandy may be omitted.
December 26
Stuffed Veal Heart, Tomato Sauce
Baked Sweet Potatoes
Mashed Turnips
Lettuce, Apple and Date Salad
Cream Cheese on Toasted Crackers
*Baked Apples with Custard
Coffee
*Baked Apples—Core and peel 8 apples; fill centers with ¼ cup Crisco creamed with ½ cup brown sugar, add 4 tablespoons chopped citron peel, and 1 tablespoon lemon juice mixed together. Mix 2 tablespoons sugar with ½ cup water and brush over apples; sprinkle with crumbs browned in hot Crisco; bake for 20 minutes in moderate oven. Serve cold with custard.
December 27
*Terrapin, a la Maryland
Saratoga Chips
Roasted Capon, Oyster Sauce
Sweet Potatoes
Stewed Celery
Apple and Cabbage Salad
Hamburg Cream
Coffee
*Terrapin, a la Maryland—Put terrapin in kettle, cover with boiling salted water, add 2 slices each carrot and onion, and 1 stalk celery. Cook till meat is tender. Remove from water, cool, draw out nails from feet, cut under shell close to upper shell and remove. Empty upper shell, remove and discard gall bladder, sand bags and thick intestines.
Liver, small intestines are used with meat. Add terrapin meat to ¾ cup white stock, 2 tablespoons wine; cook slowly until liquor is reduced half. Add liver separated in pieces, 2 yolks of eggs, 1 tablespoon Crisco, salt, pepper, and red pepper to taste, 1 tablespoon flour mixed with ½ cup cream, and 1 teaspoon lemon juice. Make hot and just before serving add 1 tablespoon sherry wine. Turn into hot dish and garnish with toast points.
December 28
*Belgian Hare, en Casserole
Scalloped Potatoes
Braised Celery
Pineapple and Celery Salad
Lemon Pudding, Caramel Sauce
Coffee
*Belgian Hare, en Casserole—Separate hare into joints; season with salt, paprika and red pepper, and saute in ¼ cup Crisco with 2 slices of bacon cut in dice to golden brown. Put hare in casserole with 1 cup hot water and put on cover. Bake 30 minutes, then add 2 tablespoons Crisco rubbed into 2 tablespoons flour, 1 cup water, seasoning to taste, and 1 tablespoon lemon juice. Cook in moderate oven for 3 hours. Send to table without removing cover.
Vegetarian
December 29
Nut Turkey Roast, Cranberry Jelly
Creamed Onions
Baked Potatoes
Hubbard Squash
Pineapple and Orange Salad
*Pastry Fingers
Lalla Rookh
Coffee
*Pastry Fingers—Sift ½ cup pastry flour, 2 cups entire wheat flour, and 1 teaspoon salt into basin, add 3 tablespoons Crisco, and ½ cup butter, cut them into flours with knife until finely divided. Then rub in fine with finger tips and make into stiff paste with cold water. Roll out ¼ inch in thickness, cut in finger shape pieces, lay on Criscoed tins and bake from 7 to 10 minutes in hot oven. Cool, brush over with slightly beaten egg white, and sprinkle with salted pine nuts. Return to oven to brown nut meats.
December 30
Sirloin Steak
Glazed Pumpkin
Marbled Potatoes
Celery Salad
Cheese Relish
*Boston Pudding
Coffee
*Boston Pudding—Cut 1 loaf bread into thin slices and spread with Crisco. Crisco baking dish, put into it layer bread, sprinkle over 1 tablespoon each cinnamon, cloves, ginger, and nutmeg, then a layer seeded raisins, and so on till dish is full. Pour over 1 quart milk sweetened to taste, with 3 well beaten eggs, allow to soak 4 hours, then add 2 cups more milk sweetened to taste. Cover dish and bake in moderate oven 3 hours. Serve with wine sauce.
December 31
Codfish, Delmonico Style
Roasted Leg of Lamb
*Chestnut Boulettes
Baked Potato Strips
Watercress and Green Pepper Salad
Cherry and Almond Parfait
Lady Fingers
Coffee
*Chestnut Boulettes—Mix together in a basin 1 cup mashed chestnuts, which have been peeled after cooking in boiling salted water, beat into this 1 tablespoon whipped cream, ½ tablespoon Crisco, ¼ teaspoon salt, 2 egg yolks, 1 tablespoon sugar, 1 teaspoon sherry wine. Cool and fold in beaten egg whites, form into small balls, dip in beaten egg, toss in crumbs and fry in hot Crisco. Drain and serve.