Cocoanut Layer Cake

For Cake1 cupful sugar3 cupfuls flour1/2 teaspoonful salt4 eggs1/2 cupful Crisco1 cupful milk2 teaspoonfuls vanilla extract3 teaspoonfuls baking powderFor Filling1 teaspoonful Crisco1 cupful sugar1 cupful waterPinch cream of tartar1 teaspoonful vanilla extract1 white of egg1/2 cupful chopped cocoanut1/4 teaspoonful salt

For cake. Cream Crisco and sugar together, sift the flour, baking powder, and salt, and add alternately with the beaten yolks of eggs and milk. Beat thoroughly, then add stiffly beaten whites of eggs and flavoring and mix gently. Grease layer tins with Crisco then flour them and divide mixture into three portions. Bake in a moderate oven twenty minutes.

For filling. Boil water and sugar together, add Crisco and cream of tartar, and boil until it forms a soft ball when tried in cold water, or 240° F. Beat white of egg to stiff froth, add salt, then pour in syrup gradually, add vanilla and beat until thick and cold. Spread on cake and sprinkle over with cocoanut.

Sufficient for three layers.

Dark Part1 cupful dark brown sugar2/3 cupful cold strong coffee3 yolks of eggs1/2 cupful Crisco1 tablespoonful molasses1/4 cupful raisins2 cupfuls flour2 teaspoonfuls baking powder1/2 teaspoonful powdered cinnamon1/2 teaspoonful powdered cloves1/2 teaspoonful grated nutmeg1/2 teaspoonful saltWhite Part1/2 cupful Crisco1 cupful granulated sugar3 whites of eggs2/3 cupful milk2 cupfuls flour2 teaspoonfuls baking powder1 teaspoonful vanilla extract1/2 teaspoonful salt

For dark part. Cream Crisco and sugar, add yolks well beaten, coffee, molasses, flour, salt, baking powder, spices and raisins. Mix and divide into two Criscoed and floured layer tins and bake in moderately hot oven twenty minutes.

For white part. Cream Crisco and sugar, add milk, vanilla, flour, salt, baking powder, then fold in stiffly beaten whites of eggs. Bake in two layers. Put layers together and ice with following frosting.

Put 2 cupfuls dark brown sugar and 3/4 cupful water into saucepan, add 1 tablespoonful Crisco and 1 teaspoonful vanilla extract. Boil till mixture forms soft ball when tried in cold water or 240° F., remove from stove, beat till it begins to cream, then add 1 cupful chopped raisins. Spread on cake and allow to dry.

Sufficient for one large layer cake.

1 cupful water1 cupful flour4 eggs5 tablespoonfuls Crisco1/4 teaspoonful salt

Put Crisco into small saucepan add water, bring to boiling point, add quickly flour and salt, stir well with wooden spoon until mixture leaves sides of pan, remove pan from fire, allow mixture to become cool, but not cold, add eggs, one at a time, and beat each one thoroughly in. Set in cool place one hour. Put mixture into forcing bag with tube and force it on to a tin greased with Crisco into small rounds; bake in hot oven forty minutes. When cold split them open on one side and fill with whipped cream sweetened and flavored to taste.

To make eclairs with this mixture press it on to tins in strips three and a half inches long, and a little distance apart. Brush over tops with beaten egg and bake in moderate oven thirty minutes. Cut open one side then fill and dip top into chocolate icing.

Sufficient for fifteen cream puffs.

1 cupful flour1/2 cupful Crisco1/2 cupful water4 eggs1/2 teaspoonful salt

Put Crisco and water into small saucepan, bring to boil, add quickly flour and salt, stir well with wooden spoon until mixture leaves sides of pan, remove from fire, allow to cool, but not become cold, add eggs, beating each one thoroughly in. Turn mixture on to well Criscoed plate and divide into small puffs or cakes. Put on Criscoed tins and bake a golden brown in hot oven, thirty minutes. These puffs may be filled with preserves, custard, or savory mixtures.

Sufficient for thirty puffs.

1-1/2 cupfuls Crisco2 cupfuls sugar4 cupfuls flour6 eggs1 wineglassful brandy1/2 lb. blanched and chopped almonds1/2 lb. English walnut meats (broken in small pieces)1/2 lb. stoned and chopped dates1 lb. currants1 lb. seeded raisins1 lb. glace cherries1 teaspoonful baking soda1 teaspoonful salt1/2 cupful New Orleans molasses1/2 cupful cold black coffee1 teaspoonful grated nutmeg2 teaspoonfuls powdered cinnamon1 teaspoonful powdered cloves

Cream Crisco and sugar together, add eggs well beaten, beat five minutes, then add coffee, soda mixed with molasses, brandy, flour siftedwith salt and spices. Now add raisins, currants, dates, cherries cut in halves, and nuts. Mix carefully and turn into Criscoed and papered tin and bake in moderate oven two and a half hours. Brandy may be omitted.

Sufficient for one large cake.

1-1/2 cupfuls sugar1-1/2 cupfuls milk1/2 cake chocolate2 teaspoonfuls vanilla extract2 eggs2 cupfuls flour1/2 cupful Crisco1 teaspoonful baking soda3 tablespoonfuls boiling waterBoiled frosting1/2 teaspoonful salt

Put 1/2 cupful of sugar into small saucepan, add chocolate and 1 cupful milk. Put on stove and stir till it boils five minutes, stirring now and then. Remove from fire, add vanilla and set aside to cool. Beat Crisco and remainder of sugar to light cream, then add eggs well beaten and beat two minutes. Now add remainder of milk, soda dissolved in boiling water, flour, salt, and chocolate mixture. Mix carefully and divide into two large greased and floured layer tins and bake in moderate oven twenty-five minutes. Turn to cool and put together with boiled frosting.

Sufficient for two large layers.

2 cupfuls sugar1 cupful milk5 eggs3 cupfuls flour3/4 cupful Crisco1 teaspoonful baking powder1/2 teaspoonful salt1 teaspoonful almond extractQuartered peaches

Cream Crisco and sugar together, then add milk, eggs one by one, always beating well between each one, flour sifted with baking powder and salt, then add extract. Mix and divide into two layer tins that have been greased with Crisco and bake twenty minutes in moderate oven. Turn out and spread with butter. Put together with quartered and sweetened peaches and pile some peaches on top.

Sufficient for one cake.

3 cupfuls flour1/2 cupful Crisco1/2 teaspoonful salt3 teaspoonfuls baking powder1 egg2 tablespoonfuls sugar1 cupful milk1-1/2 pints strawberries1 cupful whipped cream

Sift the flour with the baking powder, salt and sugar, then cut in the Crisco with a knife, add egg well beaten, and milk. The dough should be a soft one. Roll in two layers, spread in two Criscoed pans and bake in a hot oven until a light brown color. Mash and sweeten one cupful of the strawberries, put on one layer, then place second layer on top. Sweeten remainder of strawberries, spread on top layer, and cover with the whipped cream. Decorate with whole ripe strawberries.

1 cupful sugar3 eggs1 cupful milk2 teaspoonfuls powdered cinnamon3 cupfuls flour1/2 cupful Crisco3 teaspoonfuls baking powder1/2 teaspoonful salt1 teaspoonful vanilla extract1/2 teaspoonful grated nutmeg1 cupful shredded figs

Wash and dry figs then shred them. Cream Crisco and sugar together, add eggs well beaten, and beat five minutes. Sift dry ingredients, and add to first mixture alternately with milk. Add figs and flavorings and turn into Criscoed and floured cake tin. Bake one hour in moderate oven.

Sufficient for one small cake.

3/4 cupful flour6 tablespoonfuls sugar6 tablespoonfuls melted Crisco4 eggs1 teaspoonful baking powder1/2 teaspoonful almond extractBoiled frostingPreserved cherries or cocoanut1/4 teaspoonful salt

Break eggs into bowl, add sugar and beat for ten minutes over a pan of boiling water. Remove from water and beat till mixture is thick and cold; remove beater, sift in flour, salt, and baking powder; mix carefully, add melted Crisco and almond extract. Turn at once into small square greased and papered tin and bake in a moderate oven twenty minutes. Turn out and remove paper. Cool and cut in eight square pieces. Cover with boiled frosting and decorate with cherries or cocoanut.

Sufficient for eight small cakes.

1/2 cupful sugar1 egg1/2 cupful molasses1/2 cupful milk1-1/3 cupfuls flour1/4 cupful Crisco1 teaspoonful salt2 teaspoonfuls powdered ginger1 teaspoonful powdered cinnamon1/2 teaspoonful powdered cloves1/2 teaspoonful baking soda or 2 teaspoonfuls baking powderSauce1 teaspoonful Crisco1 cupful (1/2 lb.) maple sugar1 tablespoonful flour1 egg1 cupful boiling water

For cake. Cream Crisco and sugar together, add egg well beaten, molasses, milk, soda, flour, salt, and spices. Mix and turn into Criscoed tin and bake in moderate oven forty minutes.

For sauce. Dissolve maple sugar in boiling water. Rub together Crisco and flour. Add gradually boiling syrup; and lastly the beaten egg. Then return to fire and stir briskly until thickened.

Sufficient for one small gingerbread.

2 cupfuls sugar1 teaspoonful salt1 teaspoonful orange extract1 cupful milk5 eggs or yolks of 10 eggs4 cupfuls flour1 cupful Crisco4 teaspoonfuls baking powderOrange icing

For cake. Cream Crisco and sugar together, add salt, eggs well beaten, orange extract, and flour and baking powder alternately with milk. Mix carefully and turn into Criscoed and floured cake tin and bake in moderate oven about one hour. This mixture may be baked in layers.

For icing. Boil 1 cupful water with 2 cupfuls sugar till it forms soft ball when tried in cold water, or 240° F., then pour over well beaten yolks of four eggs, beat until smooth and thick, add 1-1/2 teaspoonfuls orange extract and spread at once on cake.

Sufficient for one large cake.

(Kate B. Vaughn)3/4 cupful sugar5 tablespoonfuls Crisco1/2 cupful milk4 yolks of eggs1-1/2 cupfuls flour1/2 teaspoonful salt3 teaspoonfuls baking powder1/2 teaspoonful lemon extract

Cream Crisco and sugar together. Beat egg yolks very light and add to creamed mixture. Add dry ingredients, milk, and lemon extract and mix well. Turn into a small Criscoed and floured cake tin and bake in moderate oven forty-five minutes.

Sufficient for one small cake.

3/4 cupful sugar1-1/2 cupfuls flour4 tablespoonfuls Crisco1/2 teaspoonful almond extract1/2 teaspoonful lemon extract2 whites of eggs1/4 teaspoonful salt2 teaspoonfuls baking powderMilk

Sift flour, baking powder, salt and sugar into bowl. Put whites of eggs into measuring cup, add Crisco, and fill cup with milk. Add to dry mixture with extracts and beat vigorously six minutes. Pour into small Criscoed and floured cake tin and bake in moderate oven forty-five minutes. Cake may be frosted if liked.

Sufficient for one small cake.

3 eggs1 cupful sugar1/2 cupful Crisco1/2 teaspoonful salt1-1/4 cupfuls flour2 teaspoonfuls baking powder1/2 teaspoonful orange extract1/2 cupful cold water

Cream Crisco; add salt, yolks of eggs well beaten, and sugar, and beat for five minutes, add orange extract and cold water. Beat up whites of eggs to a stiff froth and add alternately with the flour sifted with the baking powder. Divide into Criscoed and floured gem pans and bake in a moderate oven for fifteen minutes.

Sufficient for twelve cakes.

1 cupful Crisco1 cupful sugar1 teaspoonful salt5 eggs1/2 lb. cornstarch1 teaspoonful lemon extract

Cream the Crisco and salt, add sugar by tablespoonfuls, beating all the time, then add the yolks of the eggs each one separately, then add the cornstarch by tablespoonfuls, lemon extract and lastly whites of eggs beaten to a stiff froth. Turn into a papered cake tin and bake in moderate oven for three-quarters of an hour. Sufficient for one cake.

(White Cake)1 cupful sugar3/4 cupful Crisco1/2 cupful cold water1 teaspoonful vanilla extract2-1/2 cupfuls flour2-1/2 teaspoonfuls baking powder1/2 teaspoonful salt6 whites of eggsFor the Filling1 cupful sugar1/2 cupful boiling water2 whites of eggs1 teaspoonful vanilla extractPinch cream of tartar1/2 cupful chopped candied cherries1/2 cupful chopped candied pineapple

For cake.Cream Crisco and sugar together. Sift together three times dry ingredients and add alternately with water. Add vanilla, beat mixture well, then fold in stiffly beaten whites of eggs. Divide into two Criscoed and floured layer cake tins and bake in moderate oven twenty-five minutes.

For filling.Put sugar and water into saucepan, stir till boiling, add cream of tartar, then boil until it forms a soft ball when tried in cold water, or 240° F.; pour on to the stiffly beaten whites of eggs, pouring in a steady stream and very slowly, adding while beating vanilla, cherries and pineapple, beat till thick and divide between and on top of cake.

Sufficient for one large layer cake.

6 tablespoonfuls sugar3 tablespoonfuls Crisco3 eggs1/4 teaspoonful salt1 teaspoonful baking powder12 tablespoonfuls flourGrated rind 1 lemonFor Lemon Filling4 tablespoonfuls Crisco2 lemons3/4 cupful sugar4 yolks of eggs1 white of egg1/4 teaspoonful salt

For cake.Put the eggs, sugar, and lemon rind into basin, stand it over pan of boiling water, and beat until warm; then remove from hot water, and continue beating until mixture is stiff and cold; then add flour mixed with baking powder and salt, and pass through sieve, add Crisco melted but cool, taking care to stir very gently, but on no account beat it. Divide mixture into two small Criscoed and floured layer cake tins, and bake ten minutes in moderately hot oven. Turn out and cool, then put together with lemon filling.

For filling.Beat up eggs in saucepan, add Crisco, salt, grated rinds and strained lemon juice. Stir with wooden spoon over gentle heat until mixture just comes to boiling point. When cold use.

Sufficient for one layer cake.

1 cupful sugar3/4 cupful Crisco1/2 cupful cold water1 teaspoonful vanilla extract2 1/2 cupfuls flour2 1/2 teaspoonfuls baking powder1/2 teaspoonful salt6 yolks of eggsFilling or Frosting1 cupful sugar1/2 cupful boiling water2 whites of eggsPinch cream of tartar1 teaspoonful vanilla extract1/2 cupful chopped raisins1/2 cupful chopped nut meats5 chopped figs

For cake.Cream Crisco and sugar together. Sift together three times dry ingredients and add alternately with water. Add vanilla, beat mixture well, then fold in beaten yolks of eggs. Divide into two Criscoed and floured layer cake tins and bake in moderate oven twenty-five minutes.

For filling.Put sugar and water into saucepan, stir till boiling, add cream of tartar, then boil until it forms soft ball when tried in cold water, or 240° F.; pour on to stiffly beaten whites of eggs, pouring in steady stream and very slowly, adding while beating vanilla, raisins, nuts, and figs, beat until thick and divide between and on top of cake.

Sufficient for one large layer cake.

1 scant cupful sugar6 tablespoonfuls Crisco1 cupful milk2 eggs2 cupfuls flour3 teaspoonfuls baking powder1 teaspoonful salt1 teaspoonful vanilla extract

Cream Crisco and sugar together, then add well beaten eggs. Sift dry ingredients, and add to first mixture alternately with milk. Divide into Criscoed and floured gem pans and bake in moderately hot oven fifteen minutes.

Sufficient for fifteen cakes.

4 eggs1 cupful sugar2 tablespoonfuls melted Crisco2 cupfuls flour1 teaspoonful baking powder1/4 teaspoonful salt4 tablespoonfuls milkJelly or preserves1 teaspoonful lemon extract

Beat eggs and sugar together twenty minutes, remove beater, sift in flour, salt, and baking powder, add milk, extract, and melted Crisco. Grease large flat tin with Crisco, dust over with flour, pour in mixture and spread out evenly. Bake twelve minutes in moderately hot oven. Turn out on sugared paper, spread quickly with jelly or preserve and roll up at once. The cake will crack if spreading and rolling are not quickly done. Sliced jelly roll is delicious with custard.

Sufficient for one jelly roll.

2 cupfuls sugar1 cupful Crisco3-1/2 cupfuls flour4 eggs1 cupful milk3 teaspoonfuls baking powder2 tablespoonfuls molasses2 tablespoonfuls melted chocolate1 teaspoonful powdered cinnamon1/2 teaspoonful grated nutmeg1/2 teaspoonful powdered allspice1 teaspoonful salt

Cream Crisco, add gradually the sugar, yolks of eggs beaten until thick, flour, salt, baking powder, milk, and egg whites beaten to stiff froth. Mix carefully and to one-third the mixture add spices, molasses, and melted chocolate. Drop in Criscoed cake pan alternately a spoonful of each mixture, and draw spoon through once or twice to make colors lie in lines. Bake in moderately hot oven one hour.

Sufficient for one medium-sized cake.

1/2 cupful sugar1/2 cupful Crisco1 cupful marmalade1-1/2 teaspoonfuls baking powder1/2 teaspoonful salt1 egg2 cupfuls flour1/2 teaspoonful powdered ginger

Sift salt, flour, and baking powder into basin, rub in Crisco with finger tips, add ginger and egg well beaten. Knead lightly to smooth paste and divide into two pieces. Roll out pieces and line Criscoed dinner plate with one of them. Spread over with marmalade, cover with remaining piece of paste, pinch neatly round the edges and bake in moderate oven half an hour. Cut like pie and serve hot or cold.

Sufficient for eight pieces.

2 cupfuls sugar1-1/2 cupfuls Crisco4 cupfuls flour1 teaspoonful salt2 tablespoonfuls carraway seeds12 eggs

Cream Crisco and sugar thoroughly together, then drop in eggs one by one, beating each one in well before next is added, sift in flour and salt, add carraway seeds. Turn into Criscoed and papered loaf tin and bake in moderately hot oven one and a half hours.

Sufficient for one large cake.

1 cupful sugar1 cupful Crisco5 eggs1/2 lb. blanched chopped almonds1/4 lb. shredded candied citron peel2 cupfuls flour1 teaspoonful baking powder1/2 wineglass brandy1/4 teaspoonful powdered mace1 teaspoonful salt

Cream Crisco and sugar thoroughly together, beat in yolks of eggs one by one, add almonds, citron, brandy, mace, flour, baking powder, salt, mix well and fold in whites of eggs beaten to a stiff froth. Turn into a papered cake pan and bake in a moderate oven for one hour. Cover with boiled frosting if liked.

Sufficient for one large cake.

For Cakes1 cupful sugar1/2 cupful Crisco1 cupful milk or water1/2 teaspoonful salt2 cupfuls flour2 teaspoonfuls baking powder1 whole egg and 2 yolks of eggs1 cupful chopped walnut meats1 teaspoonful vanilla extractFor Frosting1 cupful sugar1 cupful water2 whites of eggsPinch Cream of tartar1 teaspoonful lemon juice1 teaspoonful vanilla extract

For cakes.Cream Crisco and sugar thoroughly together, add eggs well beaten, salt, vanilla, milk or water, baking powder, flour, and nuts. Mix well and divide into Criscoed and floured gem pans and bake ten minutes in moderate oven. When cold cover with boiled frosting.

For frosting.Dissolve sugar and water over fire in a saucepan, add cream of tartar and boil until it forms a soft ball when tried in cold water, or 240° F. Pour on to the beaten whites of eggs, pouring in a steady stream and very slowly, adding, while beating, lemon juice, and vanilla; beat until thick, and use.

Sufficient for fifteen cakes.

1 cupful rose leaves3 cupfuls flour1 cupful sugar1/2 cupful Crisco3 eggs1 cupful milk2 teaspoonfuls baking powder1 lemon1/2 teaspoonful salt

Cream Crisco and sugar thoroughly together, then add eggs well beaten, flour, baking powder, salt, milk, grated rind and 1 tablespoonful lemon juice, and fresh rose leaves. Divide into Criscoed and floured gem pans and bake in moderate oven from twelve to fifteen minutes.

Sufficient for thirty-five cakes.

4 cupfuls flour3/4 cupful sugar1 cupful Crisco1 large egg1 teaspoonful salt

Sift flour and salt on to baking board. Cream Crisco, sugar and egg in basin and when thoroughly beaten turn out on board and very gradually knead in flour. Make into two smooth rounds, pinch them round the edges, prick over top with fork, lay on papered tin and bake in moderate oven thirty-five minutes. Leave on tin until cold.

Sufficient for two round cakes.

1 cupful sugar1/2 cupful Crisco4 whites of eggs1/2 teaspoonful vanilla extract2 cupfuls flour1/2 teaspoonful salt3 teaspoonfuls baking powder1 cupful chopped pecans or English walnut meats1/2 cupful milk

Cream Crisco and sugar. Sift dry ingredients and add to Crisco mixture, alternating with the milk; add nuts and vanilla extract. Beat egg whites to stiff froth and fold in at last. Turn into Criscoed and floured cake tin and bake in moderate oven thirty-five minutes.

Sufficient for one small cake.

3/4 cupful sugar3/4 cupful Crisco4 eggs2 cupfuls sultana raisins1/4 cupful seeded raisins1/2 cupful chopped candied citron peel2 cupfuls flour1 teaspoonful baking powder1/2 teaspoonful almond extract3/4 teaspoonful saltFor Filling and Icing1/4 lb. ground almonds2 cupfuls powdered sugar2 eggs1 teaspoonful almond extract

For cake. Cream Crisco and sugar together, add eggs well beaten, flour, baking powder, salt, almond extract, raisins, and peel. Make fillingby mixing almonds with powered sugar, eggs well beaten and almond extract. Line Criscoed cake tin with paper and place in half of cake mixture, then put in layer of filling, then remaining half of cake mixture. Bake in moderate oven. When cake is nearly baked, place remaining almond paste on top and finish baking. Cake takes from one hour to one and a quarter hours.

Sufficient for medium-sized cake.

1 cupful sugar1 cupful Crisco1 cupful molasses1/2 cupful sour cream3 cupfuls flour1 teaspoonful salt1/2 teaspoonful baking soda3 eggs1 teaspoonful powdered cinnamon1 cupful seeded raisins1/2 cupful currants1/4 teaspoonful grated nutmeg1/2 teaspoonful powdered cloves1/2 teaspoonful powdered allspice

Cream Crisco and sugar thoroughly together, then add molasses, cream, flour, soda, eggs well beaten, salt, spices, and fruit. Mix well and turn into Criscoed and papered cake tin and bake in slow oven one and a half hours.

Sufficient for one large cake.

1 cupful flour1/2 cupful melted Crisco2 cupfuls fine oatmeal3/4 cupful molasses3 tablespoonfuls sugar1/4 teaspoonful salt1 egg1 teaspoonful powdered ginger1/4 teaspoonful powdered allspice1/2 teaspoonful powdered cinnamon1/2 teaspoonful baking soda

Melt Crisco and mix with molasses, then add sugar, egg well beaten, salt, soda, spices, flour, and oatmeal. Mix and pour into small square Criscoed tin and bake in moderate oven thirty-five minutes. This little cake is excellent when a week old.

Sufficient for one small cake.

4 tablespoonfuls sugar1/2 cupful Crisco2 eggs1 teaspoonful baking soda1/4 cupful milk2 cupfuls flour2 cupfuls whole wheat flour1/2 cupful seeded raisins1/2 teaspoonful salt1-1/2 cupfuls molasses1/2 cupful chopped nut meats1 teaspoonful powdered ginger1/2 teaspoonful powdered mace1 teaspoonful powdered cinnamon3 tablespoonfuls chopped candied lemon peel

Mix flours, then add peel, raisins, nuts, spices, and salt. Melt Crisco, molasses, and sugar, then cool, and add them with eggs well beaten, with soda mixed with milk. Mix well and turn into Criscoed and floured cake tin. Bake in moderate oven one hour.

Sufficient for one large cake of gingerbread.

Even those who are by no means decided vegetarians may be glad to pass over a dinner occasionally without meat. It is perhaps not too much to say that every housekeeper ought to be able to provide a meal without the aid of meat. We do not mean by this simply the cooking of vegetables or the preparations of puddings, but the presentation of dishes intended to take the place of flesh, such as soups and broths made without meat, vegetable stews, lentil fritters and other healthful and nutritious dishes. A vegetarian menu is not so simple as it sounds. It requires knowledge and discrimination on the housekeeper's part to serve a solid meal without flesh or fowl.Now that meat is so dear it is the favorable moment to try a vegetable diet for a time. One mistake to be avoided in this catering is the putting down of too many dishes of a pulpy character—food which is soft is excellent with other things, but alone it is neither satisfying nor very nourishing, at least to a person of strong digestion. All of them should not be white, for instance, and the same rule holds good in other things besides color. A nice dish for this kind of diet is a vegetable curry, in which all the vegetables are treated like meat and turned out crisp; all the vegetables, too, must be fresh and young for this method of serving, so that anything like stringiness is absolutely impossible.Crisco is entirely vegetable.

Now that meat is so dear it is the favorable moment to try a vegetable diet for a time. One mistake to be avoided in this catering is the putting down of too many dishes of a pulpy character—food which is soft is excellent with other things, but alone it is neither satisfying nor very nourishing, at least to a person of strong digestion. All of them should not be white, for instance, and the same rule holds good in other things besides color. A nice dish for this kind of diet is a vegetable curry, in which all the vegetables are treated like meat and turned out crisp; all the vegetables, too, must be fresh and young for this method of serving, so that anything like stringiness is absolutely impossible.

Crisco is entirely vegetable.

Vegetarian Dishes and Crisco

2 tablespoonfuls Crisco1 tablespoonful flour1/2 cupful bean liquorSalt and pepper to taste2 eggs1/4 lb. dried beansA few cooked mixed vegetablesBreadcrumbs

Soak beans in water twenty-four hours, then boil for several hours till quite tender, drain them, preserving liquor, chop themvery fine; blend Crisco with flour in saucepan over fire, add bean liquor, beans, salt and pepper, and yolks of eggs; turn out on to a dish and set aside till cold. Then cut out with cutlet-cutter or shape with knife; dip in beaten whites of the eggs, then in fine breadcrumbs, repeat a second time, and fry in hot Crisco. Serve on hot platter decorated with a few hot cooked mixed vegetables. Sufficient for eight cutlets.

2 tablespoonfuls Crisco1/2 teaspoonful salt8 bananas1 teaspoonful chopped picklesFew grains red pepper, or 1 dessertspoonful chopped chillies

Slice bananas, mix with salt, chopped pickles and red pepper or chopped chillies and put them into hot Crisco. Cook for four minutes and serve. Sufficient for eight bananas.

2 tablespoonfuls melted Crisco2 cauliflowers4 poached eggsSalt and paprika to tasteToasted bread

Boil cauliflowers in salted water till tender, then drain and set near fire till quite dry. Remove all green parts and press flower through a potato ricer upon a hot dish, on which they are to be served. In no way crush the mass as it falls from the ricer. Sprinkle over with melted Crisco. Surround dish with poached eggs, each laid upon square of toasted buttered bread. Dust each egg with salt and a little paprika. Serve very hot.

3 tablespoonfuls Crisco4 eggs4 tomatoesSalt and pepper to taste1/2 cupful milkToast1 teaspoonful chopped gherkin or capers

Skin, seed and chop tomatoes, add eggs well beaten, gherkin, milk, salt and pepper. Melt Crisco, add other ingredients and stir over fire till thoroughly hot. Serve at once on toast. The mixture may also be baked in oven twenty minutes and then garnished with small pieces of toast. Sufficient for four pieces of toast.

1/2 cupful Crisco2 large lemons4 apples1/4 lb. chopped candied lemon peel1 lb. currants1-3/4 cupfuls sugar1 teaspoonful powdered cinnamon1 teaspoonful powdered ginger1/2 teaspoonful grated nutmeg1/2 teaspoonful powdered allspice1/4 teaspoonful powdered cloves1 teaspoonful salt1/2 cupful seeded raisins1/2 cupful chopped nut meats

Extract juice from lemons and remove pips. Now put lemons into saucepan, cover with cold water, and boil until lemon feels quite tender.Change water at least twice, drain and pound peel to a paste, add apples, cored, peeled and chopped, lemon peel, Crisco, currants, raisins, salt, spices, lemon juice, nut meats, and sugar. Put into a jar and cover. This mincemeat is excellent for pies and tartlets.

Sufficient for four pies.

For Pastry6 tablespoonfuls Crisco3/4 cupful flour3/4 cupful potato flour1 tablespoonful sugar1/2 teaspoonful mixed spices1/4 teaspoonful salt1 teaspoonful lemon juiceCold waterFor Mixture3 apples3/4 cupful prunes4 tablespoonfuls sugar1/2 lemon1/2 cupful water1 tablespoonful cakecrumbs

For mixture, peel, core and slice apples, and wash prunes in lukewarm water. Put these into a small saucepan with sugar, grated lemon rind and cold water. Stew slowly until apples are soft. Then remove prunes, and take out stones. Cut prunes in small pieces and return them to apples and cool. For pastry, sift flours, sugar, salt, and spices into basin. Add Crisco and cut it into flour with knife until finely divided. Then rub together lightly with finger tips until as fine as breadcrumbs. While rubbing, keep lifting flour well up in basin so that air may mix with it and Crisco is not made too soft. Add lemon juice and sufficient water to make stiff paste. Divide into two equal pieces. Wet a dinner plate with cold water and leave it wet. Roll out one of the pieces rather thinly, and line plate with it. Sprinkle cakecrumbs over it, then spread on mixture. Roll out the other piece of pastry for a cover. Wet round the edge of the pastry, lay other piece of pastry on, and press edges well together. Trim round with knife or scissors, and mark neatly round the edges. Brush over top with a little water or beaten white of egg. Dredge with sugar, and bake in moderate oven forty-five minutes. Serve hot or cold. The tart may be covered with boiled frosting.

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