Fried Sweetbreads

SweetbreadsEggBreadcrumbsCriscoPeas or new PotatoesRich brown gravy

Sweetbreads should always be blanched before using. To blanch, soak in cold water two hours, changing water 3 or 4 times. Put into saucepan, cover with cold water, add little salt, and skim well as water comes to boil. Simmer from ten to thirty minutes, according to kind of sweet-bread used. Remove to basin of cold water until cold, or wash well incold water and press between two plates till cold. Dry, remove skin, cut in slices, coat with beaten egg and toss in breadcrumbs, and fry in hot Crisco to a golden brown. Serve round peas or new potatoes, with rich brown gravy.

For those whose digestions are at fault, sweetbreads ought to be eaten as a daily ration if the pocketbook will afford it. For this special part of the animal's anatomy is that one of all the viscera whose mission is to help digestion. It is of the very pancreas itself, that stomach gland of marvelously involved structure which elaborates the powerful pancreatic juice. It is alkaline in nature, able to digest starches, fats, and most of what escapes digestion in the stomach proper. It received its name from a fancied resemblance in its substance and formation to the rising lumps of dough destined for bread.

4 kidneys6 tablespoonfuls Crisco6 eggsSalt and pepper to taste1 tablespoonful chopped parsley2 tablespoonfuls cream

Melt 2 tablespoonfuls Crisco in frying pan. Skin kidneys and cut into small dice and toss them into hot Crisco three minutes. Whisk whites of eggs to stiff froth, then add yolks, seasonings, parsley, and cream, then add kidney. Make remaining Crisco hot in omelet pan or frying pan, pour in omelet and fry over clear fire six minutes. When the edges are set, fold edges over so that omelet assumes an oval shape; be careful that it is not done too much; to brown the top, hold pan before fire, or put it in oven; never turn an omelet in the pan. Slip it carefully on a hot dish and serve the instant it comes from the fire.

1/2 package macaroni1/2 can tomatoes3 tablespoonfuls Crisco2 onionsSalt and pepper to taste1/2 cupful grated cheese1 lb. round steak1/2 cupful breadcrumbs

Break macaroni into inch lengths and add it with 1 tablespoonful of the Crisco to plenty of boiling water and boil twenty minutes, then drain. Put steak and onions through a food chopper. Put macaroni into Criscoed fireproof dish, then put in meat and onions, add seasonings, tomatoes, cheese, breadcrumbs, and remainder of Crisco melted. Bake in moderate oven one hour.

1 lb. round steak3 tablespoonfuls melted Crisco3 small onions1 tablespoonful chopped parsley2 eggs1/4 lb. grated cheese2 cupfuls breadcrumbsSalt, pepper, and paprika to tasteTomato sauceFor Sauce4 tablespoonfuls Crisco1 carrot1 turnip2 onions3 tablespoonfuls flour2 cupfuls stock1 can or 1/2 lb. fresh tomatoes1 tablespoonful tomato catsup1 bunch sweet herbsSalt, pepper, and red pepper to taste1 blade mace1 bay leaf

For meat cakes.Grind steak and onions together, add Crisco, cheese, parsley, crumbs, seasonings, and eggs lightly beaten. Mix together; form into small cakes, toss in flour and fry in hot Crisco. Serve hot with tomato sauce.

For sauce.Slice vegetables, fry in Crisco ten minutes; then add flour, stock, mace, bay leaf, tomatoes, catsup, and herbs. Stir till they boil, then simmer gently forty-five minutes. Rub through sieve, add seasonings and use.

Sufficient for twelve meat cakes.

For Stuffing1 quart fine breadcrumbs4 tablespoonfuls Crisco1 1/2 teaspoonfuls salt2 tablespoonfuls chopped onion1 lemon1 tablespoonful chopped parsley1/4 teaspoonful powdered thyme1/4 teaspoonful white pepper1 egg1 cupful country sausageA little warm water1 turkeySalt pork

Mix sausage with breadcrumbs, add egg well beaten, Crisco, seasonings, grated rind and strained juice of lemon, and moisten with a little hot water. Be careful not to make stuffing too moist. See that turkey is well plucked, singed and wiped; fold over pinions, and pass skewer through them, thick part of legs and body, catching leg and pining it on other side; now secure bottom part of leg, which should have feet cut off half way to first joint, fill breast of bird with stuffing and skewer down skin. Place 2 strips salt pork in bottom of roasting pan, lay in turkey and place several strips salt pork over breast and sprinkle lightly with flour. Roast in hot oven, allowing fifteen minutes to the pound. Baste occasionally with melted Crisco. Serve hot decorated with cooked onions, celery tips, cranberries, and parsley.

2 tablespoonfuls flour3 lbs. sirloin steak2 tablespoonfuls Crisco1 large onion1/4 lb. baconSalt and pepper to taste1/2 cupful water1/2 can tomatoes1 cupful cooked peas1 cupful cooked spaghetti1 cupful cooked mushrooms8 stuffed olives

Melt Crisco and make very hot in roasting pan, lay in steak, season with salt and pepper, cover with layer of sliced onion, layer of bacon, addwater, cover, and cook in moderate oven about three hours. Have ready peas, mushrooms, and spaghetti. Place meat on hot platter. Add juice of tomatoes to gravy, and flour moistened with a little cold water, peas and mushrooms, and when hot pour round meat. Spread spaghetti on top and decorate with olives.

1 sirloin steak weighing 2 lbs.3 tablespoonfuls melted Crisco1 teaspoonful salt1/2 teaspoonful white pepper4 tart applesMilkFlour

Mix salt and pepper with melted Crisco, then rub mixture into steak and let steak lie in it twenty minutes. Broil it over a clear fire till done and serve surrounded with fried apples. Peel and core and slice apples, then dip in milk, toss in flour, and drop into hot Crisco to brown.

Crisco and Meats

In the vegetable kingdom the cereals form a very important part of our diet, by supplying chiefly the carbohydrates or heat giving matter. Another nutritious group termed pulse, are those which have their seed enclosed in a pod. The most familiar are peas, beans, and lentils; peas and beans are eaten in the green or unripe state as well as in the dried. Vegetables included in the pulse group are very nourishing if they can be digested, they contain a large amount of flesh forming matter, usually a fair amount of starch, but are deficient in fat. Peas and beans also contain sulphur and tend to produce flatulence when indulged in by those of weak digestion. Lentils contain less sulphur, and do not produce this complaint so readily.The more succulent vegetables include tubers, as potatoes and Jerusalem artichokes, leaves, stems, and bulbs, as cabbages, spinach, celery, and onions, roots and flowers, as carrots, parsnips, and cauliflower. These are very valuable on account of the mineral matter, chief of which are the potash salts, so necessary to keep the blood in a healthy condition.Care should be taken in cooking vegetables not to lose the salts. Steaming is preferable to boiling, by preserving the juices, though it does not tend to improve the color of green vegetables. A little lemon juice added to the water in which new potatoes are boiling improves their color. Mint is sometimes cooked with new potatoes. To secure a good color in vegetables when cooked, careful cleaning and preparation before cooking is essential. Earthy roots, such as potatoes, turnips, and carrots, must be both well scrubbed and thoroughly rinsed in clean water before peeling. From all vegetables, coarse or discolored leaves and any dark or decayed spots should be carefully removed before cooking.Potatoes should be peeled thinly, or, if new, merely brushed or rubbed with a coarse cloth to get the skin off.Turnips should be thickly peeled, as the rind in these is hard and woody. Carrots and salsify, unless very old, need scraping only. After the removal of the skin, all root vegetables (except those of the onion kind) should be put in cold water till wanted. Potatoes, artichokes, and salsify especially, must not remain a moment out of water after peeling, or they will turn a dark color, and to the water used for the two last, a little salt and lemon juice should be added in order to keep them white.Root vegetables should be boiled with the lid of the pan on, green vegetables should be boiled with the lid of the pan off, for the preservation of the color.

The more succulent vegetables include tubers, as potatoes and Jerusalem artichokes, leaves, stems, and bulbs, as cabbages, spinach, celery, and onions, roots and flowers, as carrots, parsnips, and cauliflower. These are very valuable on account of the mineral matter, chief of which are the potash salts, so necessary to keep the blood in a healthy condition.

Care should be taken in cooking vegetables not to lose the salts. Steaming is preferable to boiling, by preserving the juices, though it does not tend to improve the color of green vegetables. A little lemon juice added to the water in which new potatoes are boiling improves their color. Mint is sometimes cooked with new potatoes. To secure a good color in vegetables when cooked, careful cleaning and preparation before cooking is essential. Earthy roots, such as potatoes, turnips, and carrots, must be both well scrubbed and thoroughly rinsed in clean water before peeling. From all vegetables, coarse or discolored leaves and any dark or decayed spots should be carefully removed before cooking.

Potatoes should be peeled thinly, or, if new, merely brushed or rubbed with a coarse cloth to get the skin off.Turnips should be thickly peeled, as the rind in these is hard and woody. Carrots and salsify, unless very old, need scraping only. After the removal of the skin, all root vegetables (except those of the onion kind) should be put in cold water till wanted. Potatoes, artichokes, and salsify especially, must not remain a moment out of water after peeling, or they will turn a dark color, and to the water used for the two last, a little salt and lemon juice should be added in order to keep them white.

Root vegetables should be boiled with the lid of the pan on, green vegetables should be boiled with the lid of the pan off, for the preservation of the color.

Crisco and Vegetables

1/2 cupful Crisco5 parsnipsSalt and pepper to taste

Peel and wash parsnips and cut into two lengthwise, and steam for one hour. Remove from fire, lay in greased baking pan, sprinkle with salt and pepper, spread Crisco over top and bake slowly till tender. Serve hot.

1/2 cupful Crisco2 baskets brussels sprouts1/2 cupful grated cheese

Trim sprouts and cook them in boiling salted water till tender, drain and dry on clean cloth. Heat Crisco hot, then add sprouts, and fry until very hot. Turn them into hot vegetable dish, sprinkle cheese over them and serve immediately.

Sufficient for one dish.

3 tablespoonfuls Crisco1/2 lb. cold cooked potatoes1/2 lb. cold cooked cabbage1 onionSalt and pepper to taste

Chop onion and cabbage and mash potatoes. Put into frying pan with Crisco and fry few minutes adding seasonings. Turn into Criscoed fireproof dish and brown in oven.

3 tablespoonfuls Crisco1/2 cupful lentils1/2 cupful milk1/2 cupful water1 teaspoonful curry powder1 small onion1 tablespoonful lemon juice1 cupful boiled riceSalt and pepper to taste

Wash lentils and soak them in milk twelve hours. Melt Crisco slice onion and fry a pale brown, add curry powder, milk, water, seasonings, and lentils, simmer two hours and add lemon juice just before serving, Serve with rice.

1 tablespoonful melted Crisco1 can crushed corn1 cupful flour1 teaspoonful baking powder2 teaspoonfuls salt1/4 teaspoonful white pepper3 tablespoonfuls milk

Put corn into bowl, add Crisco, salt, pepper, flour, baking powder, and milk. Mix well and drop in spoonfuls on a Criscoed griddle. Fire brown on both sides. These fritters are a palatable accompaniment to roast chicken.

Sufficient for twelve fritters.

2 tablespoonfuls Crisco2 tablespoonfuls sugarSalt and pepper to taste6 ears corn6 okra pods6 tomatoes2 cupfuls water

Cut corn from cob, put into saucepan, cover with water and bring to boil. Scald and skin tomatoes and cut okra into cross sections half inch long. Add both to corn with Crisco and seasonings. Stir and cook until tender. Serve hot.

4 tablespoonfuls Crisco1 cauliflower1 sliced onion1 dessertspoonful curry powder1 tablespoonful lemon juice1/4 teaspoonful salt1 cupful stock or water

Boil cauliflower in boiling salted water till tender, drain, then divide into small flowerets. Fry onion in Crisco a few minutes, then add curry powder, lemon juice and stock or water. Simmer fifteen minutes, then strain into clean saucepan. Add cauliflower and salt and simmer fifteen minutes. Serve hot.

2 tablespoonfuls Crisco1 quart peeled and diced potatoes2 cupfuls milk1 tablespoonful flour1 cupful grated cheese1 teaspoonful salt1/4 teaspoonful white pepperFew breadcrumbs

Cut potatoes in about 11/2-inch pieces, then boil carefully in boiling salted water. When done, drain, and pour into Criscoed fireproof dish. Blend Crisco and flour in saucepan over fire, add milk, stir till boiling, then add cheese and seasonings. Pour over potatoes; grate a little cheese over top, sprinkle with breadcrumbs and bake five minutes in hot oven.

4 tablespoonfuls melted Crisco1 large eggplant3 small onions2 garlic cloves3 tomatoes1 green pepperSalt and pepper to taste

Slice eggplant into thin slices, then slice onions, garlic, tomatoes and pepper quite thin. Arrange them, alternately, in a Criscoed casserole, seasoning each layer with salt and pepper. Pour in melted Crisco and cover. Cook over slow fire or in moderate oven till the eggplant is tender. Serve hot or cold.

Crisco1 bunch parsleySalt and pepper to taste

Wash, pick and dry the parsley; put into frying basket and immerse in hot Crisco fifteen seconds or until crisp. Drain and sprinkle with salt and pepper. It should be a nice green color. If it turns black it has been too long in the fat.

4 tablespoonfuls Crisco1 quart shelled peasSalt and pepper to taste1 tablespoonful lemon juice2 sprigs mint1 tablespoonful chopped parsley1 teaspoonful sugar

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

2 tablespoonfuls Crisco1 lb. artichokes2 tablespoonfuls flour1 yolk of egg2 teaspoonfuls lemon juice1 1/2 cupfuls milk2 tablespoonfuls creamSalt and pepper to taste1 teaspoonful chopped parsley1/4 cupful vinegar1 pint boiling milk

Wash and scrape artichokes, and throw each one in cold water containing vinegar, when all are done, rinse in water and put into boiling milk, add cupful of boiling water and teaspoonful of salt. Boil quickly with lid off, pierce with fork to know if done. Lift into hot dish and cover with sauce. Blend Crisco and flour in saucepan, over fire, add milk, salt and pepper, and cook five minutes. Remove from fire, add egg beaten with cream and lemon juice, pour over artichokes and sprinkle parsley over top.

4 tablespoonfuls Crisco14 large mushrooms1 eggSalt, pepper, and red pepper to taste1 tablespoonful chopped parsley2 tablespoonfuls chopped cooked meat2 tablespoonfuls breadcrumbs1/2 cupful stock1 tablespoonful chopped suet

Beat up egg, add suet, breadcrumbs, meat, parsley, and seasonings. Wash and remove centers from mushrooms, season with salt, pepper, and red pepper, also place tiny piece of Crisco in each. Then put heaping teaspoonful of forcemeat in each one, and cover with crumbs. Lay on Criscoed tin, add stock, and bake fifteen minutes. Serve on hot dish with gravy poured round.

Sufficient for fourteen mushrooms.

3 tablespoonfuls Crisco2 lbs. new potatoes2 sprigs mint1 teaspoonful salt1 tablespoonful chopped parsley1 tablespoonful lemon juice

Wash and scrape potatoes. With round vegetable cutter scoop out from potatoes a number of little balls like marbles; boil these till tender in water, to which have been added salt and mint. Drain, add Crisco, parsley, and lemon juice. Toss them about gently in pan a few minutes, and serve on hot dish.

2 tablespoonfuls Crisco1 generous cupful grated raw sweet potatoes1 cupful molasses1 cupful milk1 teaspoonful powdered ginger1/2 teaspoonful powdered cinnamon1/2 teaspoonful salt1 tablespoonful chopped candied orange peel1/2 cupful sugar

Grate potatoes or put them through meat chopper, add molasses, sugar, milk, Crisco, salt, spices, and orange peel. Mix well, turn into Criscoed fireproof dish and bake in moderate oven till firm.

Sufficient for one small pone.

4 tablespoonfuls melted Crisco1 cupful lentils1 bay leaf3 springs parsley1 chopped onionSalt, pepper, and powdered mace to taste1 cupful boiled rice1-1/2 cupfuls highly seasoned tomato sauce

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

2 tablespoonfuls Crisco6 beets2 green peppers2 tablespoonfuls breadcrumbs1/2 teaspoonful onion juiceSalt and pepper to tasteWatercress

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

Sufficient for six beets.

3 tablespoonfuls Crisco3 small eggplants1/2 cupful breadcrumbs1-1/2 cupfuls stock1/2 cupful chopped cooked chicken or veal1 eggSalt, pepper, and nutmeg to taste1/2 cupful white wineCriscoed crumbs1 tablespoonful flour1 tablespoonful sherry

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

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

Sufficient for three eggplants.

(Kate B. Vaughan)2 tablespoonfuls melted Crisco6 large potatoes2 tablespoonfuls grated cheese1 yolk of eggSalt and pepper to taste

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

Sufficient for six potatoes.

2 tablespoonfuls Crisco1 bunch carrots1 tablespoonful flour1/2 teaspoonful sugar2 tablespoonfuls vinegarSalt and pepper to taste1 tablespoonful chopped parsley1 cupful cooked peas

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

Crisco and Vegetables

Salads are classified into two groups—i.e., the raw, such as lettuce, endive, radishes, cucumber, celery, etc., and the cooked, such as those made from cooked vegetables, eggs, cooked cold fish, poultry, and meat. The raw materials should be washed most carefully and well cleaned before mixing, and the utensils for cutting and mixing, as well as the basins or bowls used, should be clean and dry. Every salad, no matter how plain and simple it may be, should be made to look inviting and tempting. The method of draining or drying is a very easy performance so long as the salad leaves, whatever they may be, are almost free from moisture. This is effected best by putting the leaves, which should be broken, not cut with a knife, into a wire basket and drying them well, or else putting them into a cloth lightly folded and shaking well until the outer moisture of the leaves is well absorbed. The salad then is ready for mixing.Any cold boiled vegetables left over from dinner are useful as giving variety to salads, and help to make a good accompaniment to cold meat served to luncheon. Thinly sliced cold potatoes—new ones for choice, green peas and string beans, are especially good for this purpose, and even Brussels sprouts, carrots, and turnips may be used on occasion in small quantities. More substantial salads, prepared with cold meat or fish, form appetizing luncheon or breakfast dishes. Those made with chicken, lobster and salmon respectively are most widely known, but fillets of flounder, cold ham or beef, or lamb make very good salads, and even the humble herring, and dried and salted fish, may be used with advantage in this way.The meat or fish should be cut up into cubes or convenient small pieces, and piled up in the center of the dish or salad bowl on a layer of seasoned, shredded lettuce. Over this should be poured half of the dressing. Round this should be arranged the greenconstituents of the salad, cut up rather small, garnished with slices of tomato or beets, cucumber and hard-cooked egg. The remainder of the dressing should be poured over this, and the top of the meat or fish pyramid may be ornamented with a few sprigs of endive or parsley.

Any cold boiled vegetables left over from dinner are useful as giving variety to salads, and help to make a good accompaniment to cold meat served to luncheon. Thinly sliced cold potatoes—new ones for choice, green peas and string beans, are especially good for this purpose, and even Brussels sprouts, carrots, and turnips may be used on occasion in small quantities. More substantial salads, prepared with cold meat or fish, form appetizing luncheon or breakfast dishes. Those made with chicken, lobster and salmon respectively are most widely known, but fillets of flounder, cold ham or beef, or lamb make very good salads, and even the humble herring, and dried and salted fish, may be used with advantage in this way.

The meat or fish should be cut up into cubes or convenient small pieces, and piled up in the center of the dish or salad bowl on a layer of seasoned, shredded lettuce. Over this should be poured half of the dressing. Round this should be arranged the greenconstituents of the salad, cut up rather small, garnished with slices of tomato or beets, cucumber and hard-cooked egg. The remainder of the dressing should be poured over this, and the top of the meat or fish pyramid may be ornamented with a few sprigs of endive or parsley.

Crisco and Salads

For Dressing1 tablespoonful Crisco1 teaspoonful mustard1 teaspoonful sugar1/2 teaspoonful salt1/4 teaspoonful white pepper2 eggs4 tablespoonfuls lemon juice1 cupful whipped creamFor Salad1 quart chopped apples1 pint diced celery1-1/2 cupfuls blanched and shredded almonds2/3 cupful rolled pecan nut meats

For salad.Mix apples, celery and nut meats.

For dressing.Melt Crisco, add mustard, sugar, salt, pepper, yolks of eggs well beaten, and lemon juice. Cook in double boiler till it thickens, then add whites of eggs stiffly beaten. Chill and add whipped cream just before serving. Dressing should be mixed with fruit.

For Dressing6 tablespoonfuls melted Crisco1 teaspoonful salt1/4 teaspoonful paprikaPinch black pepper1 tablespoonful tarragon vinegar2 tablespoonfuls cider vinegar1 tablespoonful chopped cucumber pickles1 tablespoonful chopped green peppers1 teaspoonful chopped parsley1 teaspoonful chopped chives1 can asparagus or fresh cooked asparagus

Drain asparagus and chill. Mix salt with paprika, add pepper, tarragon vinegar, cider vinegar, Crisco, pickles, peppers, parsley, and chives, mix well and pour over the asparagus.

1 cupful melted Crisco1 yolk of egg1 tablespoonful lemon juice1 tablespoonful vinegar1 head celery1/2 cupful blanched almonds1 crisp lettuceFew drops green color1/2 teaspoonful sugar1 teaspoonful salt1/2 teaspoonful mustardRed pepper to taste

Melt and cool Crisco. Prepare celery and cut into very thin strips and plunge in ice water until wanted. Blanch and shred almonds; wash and dry lettuce leaves. Put yolk of egg into bowl, add mustard, salt, andred pepper and mix well with wooden spoon. Add sugar, teaspoonful lemon juice, teaspoonful vinegar; beat in Crisco gradually. Remove spoon and beat with egg beater five minutes, then beat in rest of lemon juice and vinegar. Add more seasonings if needed and enough green color to make it look pretty. Dry celery and mix with almonds, then toss them into dressing. Serve on lettuce leaves.

Dressing1 tablespoonful CriscoPinch of salt2 tablespoonfuls sugar2 tablespoonfuls vinegar2 eggs1/2 pint whipped creamSalad24 marshmallows1 can pineapple2 juicy apples6 orangesLettuce leaves

For salad.Cut fruit and marshmallows into small pieces, then mix and chill.

For dressing.Beat up eggs in double boiler, add vinegar, sugar, salt, Crisco and cook until thick. Cool and add whipped cream. Mix with fruit and serve on crisp lettuce leaves.

3 tablespoonfuls melted Crisco4 tomatoes4 oranges1 tablespoonful chopped parsleyTarragon vinegarSalt

Peel oranges and tomatoes, and slice and arrange alternately in salad bowl. Mix juice squeezed from "tops and bottoms" of oranges with an equal quantity of tarragon vinegar, add Crisco and salt to taste. Pour over fruit and sprinkle chopped parsley on top.

For DressingFor Salad5 tablespoonfuls melted Crisco1 teaspoonful mustard1 teaspoonful salt2 teaspoonfuls sugar2 yolks of eggs3/4 cupful cream or milk1/4 cupful vinegar3 cupfuls sliced cold potatoes1 cupful broken hickory nut meats1 teaspoonful chopped onionChopped parsleyCold cooked sliced beetsSliced lemonLettuce leaves

For dressing.Mix sugar, salt, and mustard, add Crisco and stir thoroughly; then add yolks of eggs well beaten, cream, and lastly vinegar. Cook in double boiler until consistency of cream. If milk is used instead of cream, add 1 teaspoonful flour to other dry ingredients.

For salad.Mix potatoes, nuts, and onion together, and place on crisp lettuce leaves; pour over dressing and garnish to taste with beets, lemon, and parsley.

1 tablespoonful Crisco4 potatoes2 hard-cooked eggs1/2 can pimientos1 tablespoonful chopped cucumber pickle1 teaspoonful saltDressing1 tablespoonful Crisco2 teaspoonfuls dry mustard1 teaspoonful salt2 tablespoonfuls sugar1 lemon1/2 pint vinegar2 eggs

For salad.Boil potatoes and slice them, add Crisco and salt. Now chop pickles, eggs, and pimientoes and add them and set in cool place to chill.

For dressing.Put vinegar into double boiler, add strained lemon juice, sugar, salt, mustard, then add Crisco and eggs well beaten. Cook until thick, then cool and use.

2 tablespoonfuls Crisco1 can shrimps1 cupful celery cut in cubes1 cupful tart apples cut in cubes1 cupful broken Brazil nut meats1/2 cupful broken English walnut meatsSalt and pepper to taste1 lemon4 tablespoonfuls vinegar2 tablespoonfuls water4 eggs1 teaspoonful dry mustard1 teaspoonful salt1 teaspoonful sugar1/2 teaspoonful white pepper1/2 cupful thick cream and 1 cupful whipped creamCrisp lettuce leaves

Break shrimps into pieces, put them into earthenware dish, moisten with a little melted Crisco, season with vinegar, salt and pepper. Put apple cubes into a small dish and sprinkle lightly with lemon juice, then put in celery cubes with a little more lemon juice and toss together. Cover and set aside. Prepare nut meats. Heat vinegar and water in double boiler, beat eggs, then gradually add them to vinegar, stirring all the time. Now add Crisco and cook slowly, stirring constantly. Remove from fire, and beat till cold, then add mustard, salt, sugar, and pepper. Add the thick cream just before serving. When ready to serve toss nuts, celery, apples and shrimps together with a silver fork, and add a little dressing. Heap on crisp lettuce leaves on individual plates, and pour over each salad a heaping spoonful of the dressing; and top with spoonful of unsweetened whipped cream.

Puddings as a rule either are boiled, steamed or baked. For boiled puddings, care should be taken that the saucepan be kept boiling or the water will get into the pudding and spoil it. For pudding cloths, use materials such as linen or cheese cloth. After using, the cloth must be thoroughly washed in plenty of water with a little washing soda, but on no account use soap, and see that the cloth is perfectly dry before putting it away. Many puddings are lighter and better steamed, and then instead of the cloth only a piece of Criscoed paper is required, twisted over the top of the basin or mold. Very light puddings, such as custards, should be placed in a steamer. Most of the steamed puddings mixed a little softer, are excellent baked in a pudding dish.In steaming puddings keep them at a uniform heat all the time, and be careful not to lift the lid off the pan for the first half hour. All farinaceous puddings should be cooked well, as then they are easier to digest. Cornstarch must be well cooked, from eight to ten minutes. Mold for jellies or blanc-manges should be well rinsed with cold water before using. Batters must be well beaten and allowed to stand for thirty minutes or longer before cooking, because the starch in the flour swells, and the batter will therefore be lighter. Batter puddings should be put into a quick oven. Puddings composed principally of milk and eggs should be very gently cooked, as strong heat will cause them to curdle.In stewing fruit, prepare syrup first. Bring to boil, lay fruit in, and simmer gently. Souffles should be very light and spongy. Eggs form a large part of souffles, more whites than yolks are used and the former are beaten to a stiff froth. All souffles should be served quickly. Omelets are composed mainly of eggs. They can be savory or sweet. If over-cooked an omelet will be tough. To prevent milk runningover when it comes to boil, put spoon in saucepan. Never leave spoon in saucepan if you wish the contents to cook quickly, and in any case a metal spoon never should be allowed to stand in a boiling saucepan containing fruit or any acid.

In steaming puddings keep them at a uniform heat all the time, and be careful not to lift the lid off the pan for the first half hour. All farinaceous puddings should be cooked well, as then they are easier to digest. Cornstarch must be well cooked, from eight to ten minutes. Mold for jellies or blanc-manges should be well rinsed with cold water before using. Batters must be well beaten and allowed to stand for thirty minutes or longer before cooking, because the starch in the flour swells, and the batter will therefore be lighter. Batter puddings should be put into a quick oven. Puddings composed principally of milk and eggs should be very gently cooked, as strong heat will cause them to curdle.

In stewing fruit, prepare syrup first. Bring to boil, lay fruit in, and simmer gently. Souffles should be very light and spongy. Eggs form a large part of souffles, more whites than yolks are used and the former are beaten to a stiff froth. All souffles should be served quickly. Omelets are composed mainly of eggs. They can be savory or sweet. If over-cooked an omelet will be tough. To prevent milk runningover when it comes to boil, put spoon in saucepan. Never leave spoon in saucepan if you wish the contents to cook quickly, and in any case a metal spoon never should be allowed to stand in a boiling saucepan containing fruit or any acid.

Crisco and Puddings

5 apples4 tablespoonfuls Crisco2 cupfuls flour2 teaspoonfuls baking powder1/2 teaspoonful salt3/4 cupful milkSugarCinnamon

Sift flour, baking powder, and salt together. Work in Crisco with finger tips; add gradually milk, mixing with knife to a nice dough. Roll 1/2 inch thick, cut into squares and lay in center of each an apple, pared and cored. Fill up centers with sugar and cinnamon and take corners off the dough and pinch together. Place in Criscoed baking pan, dot over with sugar and Crisco and bake in moderate oven for twenty-five minutes or till nicely browned. Serve hot with milk.

Sufficient for five dumplings.

1-1/2 cupfuls flour2 teaspoonfuls baking powder1/4 teaspoonful salt1 egg1 tablespoonful melted Crisco3/4 cupful milk3 apples cut in quarter inch slices3 tablespoonfuls sugar1 lemon

Peel, core and slice apples, then sprinkle 2 tablespoonfuls sugar and strained juice of the lemon over them. Sift flour, baking powder, sugar, and salt into bowl, add milk to well beaten egg and stir liquid gradually into dry materials, beating thoroughly, then add Crisco. Cover apple slices with batter and drop them into plenty of Crisco heated so that small breadcrumb browns in sixty seconds. Fry for four or five minutes. Drain and sprinkle with powdered sugar. Any other fruit may be substituted for apples or a combination of fruits makes a delicious fritter.

Sufficient for twelve fritters.

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