Copyright 1922
The Procter & Gamble Distributing Co. of Canada, Ltd.
Hamilton, Canada
_Price Twenty-Five Cents_
A Calendar
_of_
Dinners
[Illustration]
_with_
615 Recipes
_By_
MARION HARRIS NEIL
_TABLE OF CONTENTS_
PAGE
Introduction 8
The Story of Crisco 9–21
Things To Remember 22
Hints To Young Cooks 24
How To Choose Foods 25–30
Methods of Cooking 31–38
Time Table for Cooking 39–41
The Art of Carving 42–44
Soups 46–50
Fish 51–57
Meats 58–65
Vegetables 66–72
Salads 73–76
Puddings 77–84
Sandwiches 85–87
Pastries 88–95
Breads 96–114
Cakes 115–132
Vegetarian Dishes 133–138
Eggs 139–142
Candies 143–147
Calendar of Dinners 149–231
RECIPE INDEX
A APPETIZERS
Lettuce Cocktail, 153
Onion Cocktail, 161
B BREADS
Apple Strudel, 221
Boston Brown, 98
Brown Nut, 98
Coffee, 99
Coffee, Swedish, 113
Corn, 100
Crisco Milk, 101
Fruit, Yorkshire, 114
Gluten, 104
Graham, 102
Health, 105
Hominy, 105
Nut, Steamed, 112
Raisin and Buttermilk, 109
Raisin and Nut, 221
Rolled Oats, 109
Rye, Swedish, 113
Savarin, 110
Southern Spoon, 112
Water, 114
Wheat, Entire, 102
Biscuits, Rolls, Etc.
Baking Powder Biscuit, 97
Buttermilk Biscuit, 98
Citron Buns, 99
Cornmeal Rolls, 100
Crisco Batter Cakes, 101
Dessert Biscuit, 101
Fruit Rolls, 104
Hot Cross Buns, 106
Lunch Rolls, 107
Maryland Beaten Biscuits, 107
Scones, Cream, 100
Scones, Oven, 108
Soda Beaten Biscuit, 111
Sour Milk Biscuit, 111
Twin Biscuit, 113
Muffins, Etc.
Bran Gems, 98
Columbia Muffins, 100
Corn Cakes, 194
Ginger Gems, 104
Golden Corn Muffins, 105
Imperial Muffins, 106
Muffins, 107
Pop Overs, 198
Rye Muffins, 110
Sour Milk Tea Cakes, 112
C CAKES
Almond and Citron, 130
Black Cake with Prune Filling, 119
Boiling Water, 120
Butterless-Milkless-Eggless, 120
Caramel, 121
Chocolate, 121
Chocolate, Black, 181
Cream Puffs, 123
Cream Puff Balls, 123
Cushion, 198
Devil’s Food, 124
Dominion Apple, 214
Feather, 210
Fig, 125
Flag, 194
Fruit Cake, Apple Sauce, 119
Fruit Cake, Crisco, 123
Fruit Cake, Southern, 132
Fruit Drops, 103
Genoa, 185
Gennoise, 125
Gingerbread, 125
Gingerbread, Whole Wheat, 132
Gold, 126
Golden Orange, 126
Hurry Up, 126
Jam, 207
Jelly Roll, 129
Lady Baltimore, 127
Layer Cake, Cocoanut, 122
Layer Cake, Cocoanut, 226
Layer Cake, Coffee, 122
Layer Cake, Lemon, 127
Lord Baltimore, 128
Lunch Cakes, 128
Marble, 129
Marmalade, 129
Mocha, 196
Pound, 120
Princess, 205
Queen Cakes, 215
Rose Leaf, 131
Sand, 127
Shortcake, Oyster, 57
Shortcake, Peach, 124
Shortcake, Red Raspberry, 195
Shortcake, Strawberry, 124
Shortbread, Scotch, 131
Seed Cake, Old Fashioned, 130
Silver Nut, 131
Simnel, 131
Sponge, 127
Tilden, 202
Walnut, 130
Wholesome Parkin, 132
CANDIES
Chocolate Fudge, 144
Clear Almond Taffy, 144
Cocoanut Caramels, 144
Cream Candy, 145
Crisco Drops, 145
Crisco Fruit Fudge, 145
Everton Taffy, 145
Fig Fudge, 146
Honey Squares, 146
Maple Candy, 146
Molasses Candy, 146
Peanut Fudge, 147
CHEESE DISHES
Aigrettes, 197
Biscuit, 151
Canapes, 161
Cheese Balls, 196
Croutons, 214
Drops, 194
Fondue, 219
Ramekins, 151
COOKIES, WAFERS, Etc.
Almond Fingers, 211
Chocolate Wafers, 99
Chocolate Brownies, 99
Crisco Brownies, 101
Filled Cookies, 102
Fruit Cookies, 103
Ginger Crisps, 203
Ginger Snaps, 104
Jumbles, 97
Lemon Wafers, 106
Maple Cookies, 107
Oatmeal Cookies, 108
Rose Leaves, 110
Shortbread, 111
Spice Cookies, 112
White Cookies, 114
CROQUETTES
Bean, 178
Beef, 193
Chicken, 195
Chestnut Boulettes, 231
Egg, 141
Pea, 227
Pear, 227
Potato, 152
Potato and Nut, 136
Salmon, 155
Tomato, 228
D DOUGHNUTS
Honey, 105
Nut, 108
Raised, 109
Rich, 109
E EGGS
Caramel Custard, 178
Creole, 140
Curried, 140
Cutlets, 165
Croquettes, 141
Eggs with Cucumbers, 141
Eggs with Tomatoes, 141
Egg Sandwiches, Fried, 85
Savory, 142
Omelets
Apricot, 200
Baked, 140
Friar’s, 159
Kidney, 63
Spanish, 183
F FISH, Etc.
Blue, Baked, 194
Cassolettes of Fish, 53
Clams, Scalloped, 183
Clams, Steamed, 225
Codfish Balls, 152
Cod, Boiled, 169
Cod, Curried, 54
Cod, Steamed, 218
Crabs, Dressed, 53
Fish, Fried, 56
Fish, Fried, 198
Fish Pudding, 55
Flounder, a la Creme, 54
Flounder, a la Turque, 55
Gateau of Fish, 56
Halibut, Baked, 52
Halibut, Grilled with Parmesan, 214
Halibut, a la Poulette, 166
Halibut Ramekins, 192
Halibut Turbans, 154
Lobster, Broiled, 171
Lobster, Fried with Horseradish Sauce, 56
Lobster Newburg, 175
Mackerel, Broiled Spanish, 167
Mackerel, a la Claudine, 175
Mackerel, Cold Vinaigrette, 184
Oysters, Fried, 171
Oyster Shortcake, 57
Salmon, Baked with Colbert Sauce, 52
Salmon, Boiled, 167
Salmon Croquettes, 155
Salmon Mold, 57
Salmon, Planked, 189
Sardine Canapes, 167
Shad, Baked, 53
Shad, Planked, 170
Scallops, 228
Scallops, Baked in Shells, 220
Smelts, Broiled, 214
Smelts, Fried, 222
Smelts, Planked, 207
Terrapin, a la Maryland, 230
Trout, Baked, 190
FRITTERS, GRIDDLE
CAKES, Etc.
Apple Fritters, 78
Apricot Fritters, 172
Anchovy Fritters, 157
Carrot Fritters, 175
Corn Fritters, 68
Crisco Battercakes, 101
French Pancake, 199
Fried Cornmeal Nut Cakes, 102
Fried Cakes with Apple Sauce, 103
Fruit Pancake, 195
Italian Fritters, 222
Salsify Fritters, 160
Sour Milk Griddle Cakes, 111
Strawberry Fritters, 187
Waffles, 113
FRUITS
Apples with Red Currant Jelly, 224
Apple Sauce, 225
Baked Apples, 229
Baked Bananas, 181
Devilled Bananas, 134
M MEATS
Beef, a la Mode, 191
Beef, Braised Fillet, 158
Beef Croquettes, 193
Beef Collope, 59
Beef, Chipped in Cream, 183
Beef, Fillet, 205
Beef Loaf, 151
Beef Loaf, 186
Beef Olives, 200
Beef Steak Pudding, 205
Beef Steak and Kidney Pie, 151
Beef Tournedos with Olives, 191
Bobotee, 182
Brains, Baked, 189
Calf’s Head Vinaigrette, 161
Chops, Breaded, 166
Ham, Baked, 209
Hearts, Baked Stuffed, 164
Indian Dry Curry, 213
Kidneys, Broiled with Green Peppers, 162
Kidney Omelet, 63
Lamb, Casserole, 218
Lamb Chops, Broiled, 168
Lamb Chops, Stuffed, 221
Lamb, Crown, with Peas, 180
Lamb, Fricassee with Dumplings, 197
Lamb, Leg, Boiled Stuffed, 186
Lamb, Salmi, 189
Lamb, Spring, Steak, a la Minute, 173
Lamb, Tournedos, 198
Liver, Baked and Bacon, 201
Liver, Stewed with Mushrooms, 206
Mutton, Braised Loin, 60
Mutton, Braised with Mushrooms, 157
Mutton, Boiled, 204
Mutton Cutlets, 152
Mutton, a la Soubise, 168
Meat Cakes, 63
Ox Tongue, Braised, 176
Ox Tongue, Curried, 61
Roast, with Spaghetti, 64
Roast, Pot, with Tomato, 181
Shepherd’s Pie, 210
Steak, Beef, Baked, 224
Steak, Flank, Stuffed, 200
Steak, Porterhouse, 208
Steak, Round with Macaroni, 63
Steak, Swiss, 199
Steak, Sirloin with Fried Apples, 65
Stew, Irish, 156
Sweet Breads, 183
Sweet Breads, Fried, 62
Sweet Breads with Mushroom Puree, 173
Tripe, Baked, 229
Tripe, Fricasseed, 197
Toad in the Hole, 163
Veal, Blanquette, 197
Veal, Braised Fillet, 169
Veal Chops, 196
Veal Cutlets, Breaded, 193
Veal Goulash, 159
Veal Haricot, 216
Veal and Ham Pie, 165
Veal Loaf, 180
Veal Pot Pie, 172
Venison, Cutlets, 220
Venison, Spiced, 224
Chicken
Casserole, 60
Country Club, 201
Croquettes, 195
Curried, 192
Fried, 61
Fried, Mexican Style, 62
Fried, Swiss Style, 213
Fricassee, Brown, 153
Grilled, 178
Hot Pot, 226
Impanada, 208
A la King, 178
Pie, 171
Planked, 158
Planked, 199
Roast Stuffed, 150
Stewed, 175
Stewed with Olives, 168
Souffle, 163
Supreme, 160
A la Tartare, 60
Other Fowls
Duck, Braised with Turnips, 217
Duckling, Roast, 187
Fowl, Roast with Chestnuts and Mushrooms, 202
Fowl, Pilau, 211
Guinea Hen, Roasted, 168
Guinea, Roast Chicken, 218
Pigeons, Fried, 169
Squab, Stewed, 208
Turkey, Roast, 64
Hare and Rabbit
Belgian en Casserole, 230
Jugged, 149
A la Marengo, 217
Roast, 152
Stewed, 221
P PASTRIES
Cornstarch Pastry, 90
Crisco, Plain, 90
Crisco, New, 90
Flake No. 1, 91
Flake No. 2, 92
Dominion, 93
Hot Water, 93
Puff, 92
Puff, Rough, 93
Sugar for Tartlets, 94
Tip Top, 90
Cobblers and Dumplings
Apple Dumplings, 78
Fig and Apple Cobbler, 226
Peach Cobbler, 204
Pies
Almond Layer, 91
Apple, 166
Apple, 215
Beef Steak and Kidney, 151
Blueberry, 200
Butterscotch, 94
Cherry, 188
Chicken, 171
Chocolate Cream, 218
Cocoanut, 227
Cream, 181
Double, 91
Mince, 225
Orange, 212
Pumpkin, 223
Rhubarb Custard, 94
Shepherd’s, 210
Squash, 224
Veal and Ham, 165
Veal Pot, 172
Washington, 162
Tarts, Etc.
Apple, 160
Apricot, 95
Bakewell, 95
Bartemian, 95
Chestnut, 217
Currant, 94
Fruit, 182
Dominion, 135
Lemon and Apple, 226
Maids of Honor, 190
Pastry Fingers, 230
Peach Delights, 82
Puffs, Orange, 213
Puffs, Raisin, 227
Roly Poly, Cherry, 189
Roly Poly, Raisin, 227
Rhubarb Fanchonettes, 192
Windsor, 201
PUDDINGS
Almond, 192
Almond and Apple, 221
Amber, 210
Apple, Charlotte, 212
Apricot, 196
Baba with Syrup, 222
Baked Indian, 220
Beef Steak, 205
Black Cap, 216
Boston, 230
Bird’s Nest, 165
Bread, 226
Bread, with Cherries, 210
Cabinet, 156
Canned Corn, 179
Caramel Bread, 79
Caramel Rice, 79
Carrot, 79
Cherry Blanc-Mange, 199
Chestnut Dainty, 217
Chocolate, 202
Chocolate Bread, 188
Chocolate Jelly, 80
Chocolate with Macaroons, 209
Coburg, 159
Cocoanut, 219
Conservative, 211
Cottage, 80
Countess, 204
Cranberry, 221
Cup, 192
Date, 222
Eve’s, 229
Farina, 225
Fish, 55
Golden, 219
Graham, 223
Graham, Steamed, 166
St Leonard’s, 204
Macaroon, 201
Macaroni, Baked, 223
Molasses Sponge, 81
Monica, 81
Noodle, 81
Nut, 211
Peach, 199
Pineapple, 82
Plum, English, 229
Plum, Mrs. Vaughn’s, 82
Raisin, 163
Raisin Batter, 213
Raspberry Batter, 191
Rhubarb, 137
Rhubarb, Baked, 78
Rice, 83
Rice, Ground, 193
Snow Balls, 197
Snow Balls, Fruit, 158
Snow Pudding, with Custard, 206
Sultana, 228
Swiss, 177
Walnut, 83
Woodford, 83
Souffles
Brown Bread, 219
Cherry, 195
Cornstarch, 228
Date, 158
Pineapple, 223
Rice, 172
Snow, 193
Squash, 201
Vegetable, 136
Vegetable, 212
S SALADS
Apple, Celery and Nut, 74
Asparagus, 74
Cabbage, 163
Carrot, 186
Celery and Almond, 74
Cheese, 206
Cream Cheese and Pimiento, 154
Daisy, 179
Fruit, 75
Grapefruit, 155
Hungarian, 187
Orange, 150
Orange and Tomato, 75
Pear and Pimiento, 189
Potato and Nut, 75
Potato and Pimiento, 76
Shrimp, 76
Waldorf, 159
Watercress, 190
SANDWICHES
Egg and Anchovy, 85
Fried Egg, 85
Hot Cheese, 211
Hudson, 86
Pimiento Cheese, 86
Rice, 86
Sardine, 87
Tomato, 87
Tomato and Horseradish, 87
SOUPS, Etc.
Artichoke, 157
Asparagus, 47
Bean, Black, 149
Bonne Femme, 228
Cauliflower, 206
Cheese, 48
Chestnut, 207
Crab, 187
Fish, 48
Giblet, 216
Hollandaise, 174
Hotch Potch, 180
Kidney, 176
Lentil, 49
Mulligatawney, 161
Oxtail, 164
Okra, 216
Pepper Pot, 179
Pilau a la Turque, 198
Potato, 175
Princess, 168
Red Pottage, 173
Rice (Thick), 50
Scotch Broth, 164
Spring, 182
Turnip, 185
Turtle, Mock, 176
Verte, 50
White, 172
Bisque
Clam, 167
Lobster, 49
Lobster, 150
Oyster, 209
Chowder
Clam, 206
Corn, 173
Fish, 185
Cream Soups
Corn, a la Creole, 213
Cucumber, 190
Lettuce, 154
Tomato, 48
Puree
Indienne, 185
Norfolk, 49
Peanut, 214
Tapioca, 165
VEGETABLES
Artichokes, 215
Artichokes, Jerusalem, 69
Asparagus Loaf, 177
Asparagus, Italian Style, 209
Asparagus, Plain, 187
Beans, 190
Beans, Baked, 200
Bean Croquettes, 178
Beans, Lima, Curried, 220
Beans, String, 188
Beets, Buttered, 208
Beets, Creamed, 177
Beets, New, 203
Beets, Stuffed, 71
Brussels Sprouts with Crisco, 67
Cabbage, a la Creme, 219
Cabbage, German Sour, 179
Cabbage, Ladies’, 154
Carrot Fritters, 175
Carrots, Glazed, 188
Carrots, a la Poulette, 203
Carrots, Viennese, 72
Celeriac, 217
Colcannon, 67
Corn Creole, 207
Corn Fritters, 68
Corn Okra and Tomatoes, 68
Cauliflower, 207
Cauliflower, Curried, 68
Cauliflower, au Gratin, 155
Cauliflower, Fried, 208
Egg Plant, en Casserole, 69
Eggplant, Fried, 205
Eggplant, Stuffed, 71
Eggplant, Stuffed, 216
Kohl Rabi, Creamed, 203
Lentils and Rice, 67
Lentils, Savory, 70
Lettuce, Stewed, 162
Mushrooms au Gratin, 70
Mushrooms Cooked Under Glass Bells, 154
Mushrooms, Grilled, 164
Onions, Stewed, 202
Onions, Stuffed, 207
Onions, Stuffed with Nuts, 184
Parsnips, Baked, 67
Parsley, Fried, 69
Peas, 186
Peas, Green, a la Maitre d’Hotel, 69
Peppers, Stuffed Green, 162
Potatoes, Anna, 184
Potatoes, Chantilly, 203
Potatoes, Creamed au Gratin, 68
Potato Croquettes, 152
Potatoes, Princess, 170
Potatoes, Franconia, 157
Potatoes, French Fried, 180
Potatoes, Grilled, 215
Potatoes, Hashed Brown, 203
Potatoes, New a la France, 70
Potato Pone, 70
Potato Puffs, 174
Potatoes, Savory, 215
Potato Souffle Canadian Style, 181
Potatoes, Stuffed, 71
Potatoes, Stuffed, 186
Potatoes, Sweet, Baked, 225
Potatoes, Sweet Candied, 153
Potatoes, Sweet Southern Style, 209
Scalloped Pumpkin and Rice, 216
Slaw, Cold, 210
Spinach, a la Creme, 166
Spinach, Martha, 184
Squash, Souffled, 201
Squash, Summer, 194
Succotash, 204
Tomatoes, Baked Stuffed, 208
Tomato Croquettes, 228
Tomatoes, Escalloped, 153
Tomatoes, Grilled, 174
Tomatoes, Stewed, 150
Turnips, Creamed, 170
Turnips, Mashed, 202
Vegetable Souffle, 212
VEGETARIAN DISHES
Asparagus Loaf, 177
Bananas, Devilled, 134
Bean Cutlets, 133
Cauliflower Snow, 134
Craigie Toast, 134
Croquettes Marchette, 135
Duck, Mock, 210
Goose, Mock, 174
Mincemeat, Lemon, 134
Nut Loaf, 212
Nut and Macaroni Savory, 136
Nut Roast, 220
Potato and Nut Croquettes, 136
Potato Sausage, 136
Potato Sefton, 137
Rice a la Maigre, 137
Rice, Spanish, 137
Timbale, Molds, 138
Veal Roast, Mock, 162
Vegetable Souffle, Mixed, 136
Vegetable Pie, 138
MISCELLANEOUS
Bombay Toast, 160
Croutes, a la Marie, 156
Croutes, a la Rosamonde, 156
Macaroni a l’Italienne, 182
Risotto, 155
“_Man’s most important food, fat._”
“_Those who say--‘The old fashioned things are good enough for
us.’_”
“_The difference between substitute and primary._”
“_That ‘Lardy’ taste._”
“_Fry fish, then onions, then potatoes in the same Crisco._”
“_We all eat raw fats._”
“_A woman can throw out more with a teaspoon than a man can
bring home in a wagon._”
“_Hidden flavors._”
“_Keeping parlor and kitchen strangers._”
“_Kosher._”
“_Recipes tested by Domestic Scientists._”
_INTRODUCTION_
The word “fat” is one of the most interesting in food chemistry. It is
the great energy producer. John C. Olsen, A. M., Ph. D., in his book,
“Pure Food,” states that fats furnish half the total energy obtained by
human beings from their food. The three _primary_, solid cooking
fats today are:
[Illustration: _Butter_]
[Illustration: _Lard_]
[Illustration: _Crisco_]
There are numbers of substitutes for these, such as butterine,
oleomargarine and “lard compounds.”
The following pages contain a story of unusual interest to _you_.
For you _eat_.
_The Story of Crisco_
The culinary world is revising its entire cook book on account of the
advent of Crisco, a new and altogether different cooking fat.
Many wonder that any product could gain the favor of cooking experts so
quickly. A few months after the first package was marketed, practically
every grocer of the better class in the United States was supplying
women with the new product.
This was largely because four classes of
people--housewives--chefs--doctors--dietitians--were glad to be shown a
product which at once would make for more _digestible_ foods, more
_economical_ foods, and better _tasting_ foods.
Cooking and History
Cooking methods have undergone a marked change during the past few
years. The nation’s food is becoming more and more wholesome as a
result of different discoveries, new sources of supply, and the
intelligent weighing of values. Domestic Science is better understood
and more appreciated.
People of the present century are fairer to their stomachs, realizing
that their health largely depends upon this faithful and long-suffering
servant. Digestion and disposition sound much the same, but a good
disposition often is wrecked by a poor digestion.
America has been termed a country of dyspeptics. It is being changed to
a land of healthy eaters, consequently happier individuals. Every agent
responsible for this national digestive improvement must be gratefully
recognized.
It seems strange to many that there can be anything _better_ than
butter for cooking, or of greater utility than lard, and the advent of
Crisco has been a shock to the older generation, born in an age less
progressive than our own, and prone to contend that the old fashioned
things are good enough.
But these good folk, when convinced, are the greatest enthusiasts.
Grandmother was glad to give up the fatiguing spinning wheel. So the
modern woman is glad to stop cooking with expensive butter, animal lard
and their inadequate substitutes.
And so, the nation’s cook book has been hauled out and is being
revised. Upon thousands of pages, the words “lard” and “butter” have
been crossed out and the word “Crisco” written in their place.
A Need Anticipated
Great foresight was shown in the making of Crisco.
The quality, as well as the quantity, of lard was diminishing steadily
in the face of a growing population. Prices were rising. “The
high-cost-of-living” was an oft-repeated phrase. Also, our country was
outgrowing its supply of butter. What was needed, therefore, was not a
_substitute_, but something _better_ than these fats, some
product which not only would accomplish as much in cookery, but _a
great deal more_.
When, therefore, Crisco was perfected, and it was shown that here
finally was an altogether _new_ and _better_ fat, cookery
experts were quick to show their appreciation.
In reading the following pages, think of Crisco as a _primary_
cooking fat or shortening with even more individuality (because it does
greater things), than all others.
Man’s Most Important Food, Fat
No other food supplies our bodies with the _drive_, the vigor,
which fat gives. No other food has been given so little study in
proportion to its importance.
Here are interesting facts, yet few housewives are acquainted with
them:
Fat contains more than twice the amount of energy-yielding power or
calorific value of proteids or carbohydrates. One half our physical
energy is from the fat we eat in different forms. The excellent book,
“Food and Cookery for the Sick and Convalescent,” by Fannie Merritt
Farmer, states, “In the diet of children at least, a deficiency of fat
cannot be replaced by an excess of carbohydrates; and that fat seems
to play some part in the formation of young tissues which cannot be
undertaken by _any other constituent of food_....”
The book entitled “The Chemistry of Cooking and Cleaning,” by the two
authorities, Ellen H. Richards and S. Maria Elliott, states that the
diet of school children should be regulated carefully with the fat
supply in view. Girls, especially, show at times a dislike for fat. It
therefore is necessary that the fat which supplies their growing bodies
with energy should be in the purest and most inviting form and should
be one that their digestions _welcome_, rather than repel.
[Illustration]
The first step in the digestion of fat is its melting. Crisco melts
at a lower degree of heat than body temperature. Because of its low
melting point, thus allowing the digestive juices to mix with it, and
because of its vegetable origin and its purity, Crisco is the easiest
of all cooking fats to digest.
When a fat smokes in frying, it “breaks down,” that is, its chemical
composition is changed; part of its altered composition becomes a
non-digestible and irritating substance. The best fat for digestion
is one which does _not_ decompose or break down at frying
temperature. Crisco does not break down until a degree of heat is
reached _above_ the frying point. In other words, Crisco does not
break down at all in normal frying, because it is not necessary to
have it “smoking hot” for frying. No part of it, therefore, has been
transformed in cooking into an irritant. That is one reason why the
stomach welcomes Crisco and carries forward its digestion with ease.
Working Towards an Ideal
A part of the preliminary work done in connection with the development
of Crisco, described in these pages, consisted of the study of the
older cooking fats. The objectionable features of each were considered.
The good was weighed against the bad. The strength and weakness of each
was determined. Thus was found what the ideal fat should possess, and
what it should _not_ possess. It must have every good quality and
no bad one.
After years of study, a process was discovered which made possible the
ideal fat.
The process involved the changing of the composition of vegetable food
oils and the making of the richest fat or solid _cream_.
The Crisco Process at the first stage of its development gave, at
least, the basis of the ideal fat; namely, a pure _vegetable_
product, differing from all others in that absolutely no animal fat had
to be added to the vegetable oil to produce the proper stiffness. This
was but one of the many distinctive advantages sought and found.
Not Marketed Until Perfect
It also solved the problem of eliminating certain objectionable
features of fats in general, such as rancidity, color, odor, smoking
properties when heated. These weaknesses, therefore, were not a part of
this new fat, which it would seem was the parent of the Ideal.
Then after four years of severe tests, after each weakness was replaced
with strength the Government was given this fat to analyze and
classify. The report was that it answered to none of the tests for fats
already existing.
A Primary Fat
It was neither a butter, a “compound” nor a “substitute,” but _an
entirely new product_. A _primary_ fat.
In 1911 it was named Crisco and placed upon the market.
Today you buy this rich, wholesome cream of nutritious food oils in
sanitary tins. The “Crisco Process” alone can produce this creamy white
fat. No one else can manufacture Crisco, because no one else holds the
secret of Crisco and because they would have no legal right to make it.
Crisco is Crisco, and nothing else.
Finally Economical
At first, it looked very much as if Crisco must be a high-priced
product. It cost its discoverers many thousands of dollars before ever
a package reached the consumer’s kitchen.
Crisco was not offered for sale as a _substitute_, or for
housewives to buy only to save money. The chief point emphasized
was, that Crisco was a richer, more wholesome food fat for cooking.
Naturally, therefore, it was good news to all when Crisco was found
also to be more economical.
Crisco is more economical than lard in another way. It makes richer
pastry than lard, and one-fifth less can be used. Furthermore it can
be used over and over again in frying all manner of foods, and because
foods absorbs so little, Crisco is in reality more economical even than
lard of _mediocre_ quality. The _price_ of Crisco is lower
than the average price of the best pail lard throughout the year.
Crisco’s Manufacture
[Illustration: COOLING IN A ROOM WITH GLASS WALLS]
It would be difficult to imagine surroundings more appetizing than
those in which Crisco is manufactured. It is made in a building devoted
exclusively to the manufacture of this one product. In sparkling bright
rooms, cleanly uniformed employees make and pack Crisco.
[Illustration: FILLING BY MACHINERY]
The floors are of a special tile composition; the walls are of white
glazed tile, which are washed regularly. White enamel covers metal
surfaces where nickel plating cannot be used. Sterilized machines
handle the oil and the finished product. No hand touches Crisco until
in your own kitchen the sanitary can is opened, disclosing the smooth
richness, the creamlike, appetizing consistency of the product.
[Illustration: AUTOMATIC LABELING]
The Banishment of That “Lardy” Taste in Foods
It was the earnest aim of the makers of Crisco to produce a strictly
_vegetable_ product without adding a hard, and consequently
indigestible animal fat. There is today a pronounced partiality from
a health standpoint to a vegetable fat, and the lardy, greasy taste
of food resulting from the use of animal fat never has been in such
disfavor as during the past few years.
So Crisco is absolutely _all_ vegetable. No stearine, animal or
vegetable, is added. It possesses no taste nor odor save the delightful
and characteristic aroma which identifies Crisco, and is suggestive of
its purity.
Explanation of “Hidden” Food Flavors
[Illustration]
When the dainty shadings of taste are over-shadowed by a “lardy”
flavor, the _true_ taste of the food itself is lost. We miss the
“hidden” or _natural_ taste of the food. Crisco has a peculiar
power of bringing out the very best in food flavors. Even the simplest
foods are allowed a delicacy of flavor.
[Illustration]
Take ginger bread for example: The real _ginger_ taste is there.
The true _molasses_ and spice flavors are brought out.
Or just plain, every-day fried potatoes; many never knew what the real
_potato_ taste was before eating potatoes fried in Crisco.
Fried chicken has a newness of taste not known before.
New users of Crisco should try these simple foods first and later take
up the preparation of more elaborate dishes.
Butter, Ever Popular
For seasoning in cooking, the use of butter ever will be largely a
matter of taste. Some people have a partiality for the “butter flavor,”
which after all is largely the salt mixed with the fat. Close your
eyes and eat some fresh unsalted butter; note that it is practically
tasteless.
[Illustration]
Crisco contains richer food elements than butter. As Crisco is richer,
containing no moisture, one-fifth or one-fourth less can be used in
each recipe.
Crisco always is uniform because it is a manufactured fat where quality
and purity can be controlled. It works perfectly into any dough, making
the crust or loaf even textured. It keeps sweet and pure indefinitely
in the ordinary room temperature.
Keep Your Parlor and Your Kitchen Strangers
Kitchen odors are out of place in the parlor. When frying with
Crisco, as before explained, it is not necessary to heat the fat to
_smoking_ temperature. Ideal frying is accomplished without
bringing Crisco to its smoking point. On the other hand, it is
necessary to heat lard “smoking hot” before it is of the proper frying
temperature. Remember also that, when lard smokes and fills the house
with its strong odor, certain constituents have been changed chemically
to those which irritate the sensitive membranes of the alimentary canal.
[Illustration: _The Lard Kitchen._
_The Crisco Kitchen--No Smoke._]
Crisco does not smoke until it reaches 455 degrees, a heat higher
than is necessary for frying. You need not wait for Crisco to smoke.
Consequently the house will not fill with smoke, nor will there be
black, burnt specks in fried foods, as often there are when you use
lard for frying.
Crisco gives up its heat very quickly to the food submerged in it and a
tender, brown crust almost _instantly_ forms, allowing the inside
of the potatoes, croquettes, doughnuts, etc., to become _baked_,
rather than soaked.
[Illustration: Fry this--]
[Illustration: Then this--]
[Illustration: Then this--in the same Crisco]
The same Crisco can be used for frying fish, onions, potatoes, or any
other food. Crisco does not take up food flavors or odors. After frying
each food, merely strain out the food particles.
We All Eat Raw Fats
The shortening fat in pastry or baked foods, is merely distributed
throughout the dough. No chemical change occurs during the baking
process. So when you eat pie or hot biscuit, in which animal lard is
used, _you eat raw animal lard_. The shortening used in all baked
foods therefore, should be just as pure and wholesome as if you were
eating it like butter upon bread. Because Crisco digests with such
ease, and because it is a pure vegetable fat, all those who realize the
above fact regarding pastry making are now won over to Crisco.
A hint as to Crisco’s purity is shown by this simple test: Break open
a hot biscuit in which Crisco has been used. You will note a sweet
fragrance, which is most inviting.
A few years ago if you had told dyspeptic men and women that they
could eat pie at the evening meal and that distress would not follow,
probably they would have doubted you. Hundreds of instances of Crisco’s
healthfulness have been given by people, who at one time have been
denied such foods as pastry, cake and fried foods, but who _now_
eat these rich, yet digestible Crisco dishes.
You, or any other normally healthy individual, whose digestion does not
relish greasy foods, can eat rich pie crust. The richness is there, but
not the unpleasant after effects. Crisco digests _readily_.
The Importance of Giving Children Crisco Foods
A good digestion will mean much to the youngster’s health and
character. A man seldom seems to be stronger than his stomach, for
indigestion handicaps him in his accomplishment of big things.
As more attention is given to _present_ feeding, less attention
need be given to _future_ doctoring.
Equip your children with good stomachs by giving them wholesome Crisco
foods--foods which digest with ease.
They may eat the rich things they enjoy and find them just as
digestible as many apparently simple foods, if Crisco be used properly.
They may eat Crisco doughnuts or pie without being chased by
nightmares. Sweet dreams follow the Crisco supper.
The Great Variety of Crisco Foods
There are thousands of Crisco dishes. It is impossible to know the
exact number, because Crisco is used for practically every cooking
purpose. Women daily tell us of new uses they have found for Crisco.
Many women _begin_ by using Crisco in simple ways, for frying,
for baking, in place of lard. Soon, however, they learn that Crisco
_also_ takes the place of butter. “Butter richness without butter
expense,” say the thousands of Crisco users.
Tasty scalloped dishes, salad dressing, rich pastry, fine grained cake,
sauces and hundreds of other dishes, where butter formerly was used,
now are prepared with Crisco.
“A Woman Can Throw Out More with a Teaspoon Than
a Man Can Bring Home in a Wagon”
[Illustration]
Kitchen expense comes by the _spoonful_. Think of the countless
spoonfuls of expensive butter used daily, where economical Crisco would
accomplish the same results at one-third the cost.
It should be remembered that one-fifth less Crisco than butter may be
used, because Crisco is _richer_ than butter. The moisture, salt and
curd which butter contains to the extent of about 20 per cent are not
found in Crisco, which is _all_, (100 per cent) shortening.
Remember also that Crisco will average _a lower price per pound
throughout the year than the best pail lard_. And you can use less
Crisco than lard, which is a further saving.
Brief, Interesting Facts
Crisco is being used in an increasing number of the better class
hotels, clubs, restaurants, dining cars, ocean liners.
Crisco has been demonstrated and explained upon the Chautauqua platform
by Domestic Science experts, these lectures being a part of the regular
course.
Domestic Science teachers recommend Crisco to their pupils and use it
in their classes and lecture demonstrations. Many High Schools having
Domestic Science departments use Crisco.
Crisco has taken the place of butter and lard in a number of hospitals,
where purity and digestibility are of _vital_ importance.
[Illustration: Hospital Dietetic Class]
Crisco is Kosher. Rabbi Margolies of New York, said that the Hebrew
Race had been waiting 4,000 years for Crisco. It conforms to the strict
Dietary Laws of the Jews. It is what is known in the Hebrew language as
a “parava,” or neutral fat. Crisco can be used with both “milchig” and
“fleichig” (milk and flesh) foods.
Campers find Crisco helpful in many ways. Hot climates have little
effect upon its wholesomeness.
It is convenient; a handy package to pack and does not melt so quickly
in transit. One can of Crisco can be used to fry fish, eggs, potatoes
and to make hot biscuits, merely by straining out the food particles
after each frying and pouring the Crisco back into the can to harden to
proper consistency before the biscuit making.
Practically every grocer who has a good trade in Crisco, uses it in his
own home.
Crisco is sold by net weight. You pay _only_ for the Crisco--not
the can. Find the net weight of what you have been using.
Bread and cake keep fresh and moist much longer when Crisco is used.
[Illustration]
Women have written that they use empty Crisco tins for canning
vegetables and fruits, and as receptacles for kitchen and pantry use.
Crisco’s Manufacture Scientifically Explained
To understand something of the Crisco Process, it is necessary first to
know that there are three main constituents in all the best edible oils.
Linoline,
Oleine,
Stearine.
The chemical difference between these three components is solely in the
percentage of hydrogen contained, and it is possible by the addition of
hydrogen, to transform one component into another.
Though seemingly so much alike, there is a marked difference in the
physical properties of these components.
Linoline which has the lowest percentage of hydrogen, is unstable and
tends to turn rancid.
Oleine is stable, has no tendency to turn rancid and is easily digested.
Stearine is both hard and digestible.
The Crisco process adds enough hydrogen to change almost all the
linoline into nourishing digestible oleine.
Mark well the difference in manufacture between Crisco and lard
compounds. In producing a lard compound, to the linoline, oleine and
stearine of the original oil is added more stearine (usually animal),
the hard indigestible fat, in order to bring up the hardness of the
oil. The resultant compound is indigestible and very liable to become
rancid.
* * * * *
The following pages contain 615 recipes which have been tested by
Domestic Science Authorities in the Cooking Departments of different
colleges and other educational institutions, and by housewives in their
own kitchens. Many have been originated by Marion Harris Neil and
_all_ have been tested by her.
We have undertaken to submit a comprehensive list of recipes for your
use, which will enable you to serve menus of wide variety.
We hope that you have enjoyed reading this little volume and that you
will derive both help and satisfaction from the recipes.
We will go to any length to help you in the cause of Better Food. We
realize that women must study this product as they would any other
altogether new article of cookery, and that the study and care used
will be amply repaid by the palatability and healthfulness of all
foods. A can of Crisco is no Aladdin’s Lamp, which merely need be
touched by a kitchen spoon to produce magical dishes. But _any_
woman is able to achieve excellent results by mixing thought with
Crisco.
Let us know how you progress.
Yours respectfully,
The Procter & Gamble Distributing Co.
OF CANADA, LTD.
_Things to Remember in Connection with These Recipes_
No need for Crisco to occupy valuable space in the refrigerator. In
fact, except in most unusual summer heat, it will be of a better
consistency outside the refrigerator. Crisco keeps sweet indefinitely,
summer and winter, at ordinary room temperature.
In making sauces, thoroughly blend the flour and Crisco before adding
the milk.
[Illustration: _Use level measurements_]
In using melted Crisco in boiled dressing, croquettes, rolls, fritters,
etc., be sure that the melted Crisco is cooled sufficiently so that the
hot fat will not injure the texture of the foods.
When using in place of butter, add salt in the proportion of one level
teaspoonful to one cup of Crisco.
Remember that Crisco, like butter, is susceptible to cold. It readily
becomes hard. In creaming Crisco in winter use the same care as when
creaming butter. Rinse pan in boiling water and have the Crisco of
the proper creaming stiffness before using. Unlike butter, however,
Crisco’s purity is not effected by weather. It remains sweet and pure
indefinitely without refrigeration.
In deep frying, do not wait for Crisco to smoke. (See page 35.)
_Remember That_--
_When pie crust is tough_: It is possible you have not used Crisco
properly. Perhaps the measurements were not correct. Perhaps the water
was too warm, or the dough was handled too much. Shortening cannot make
pastry tough.
_When fried foods absorb_: It is because Crisco is not hot enough,
or because you have not used enough Crisco. Use plenty and the raw
foods, if added in small quantities, will not reduce the heat of the
fat. The absorption in deep Crisco frying should be less than that of
another fat.
_When cake is not a success_: It is not the fault of the Crisco.
Either too much was used, the oven heat not perfectly controlled or
some important ingredient was used in the wrong proportion. Crisco
should be creamed with the sugar more thoroughly than butter, as Crisco
contains no moisture to dissolve the sugar.
_When cake or other food is not flavory_: Salt should have been
added to the Crisco, for Crisco contains no salt.
_When there is smoke in the kitchen_: Crisco has been burned or
heated too high for frying. Or some may have been on the _outside_
of the pan or kettle.
_When Crisco is too hard_: Like butter, it is susceptible to heat
and cold. Simply put in a warmer place.
_Hints to Young Cooks_
_Also, How to Choose Foods, Methods of Cooking, Cooking Time Table,
The Art of Carving_, by MARION HARRIS NEIL.
Before commencing to cook, look up the required recipe, read and think
it out. Note down on a slip of paper the materials and quantities
required. Collect all utensils and materials required before
commencing. Success in cookery depends on careful attention to every
detail from start to finish. Quantities, both liquid and dry, should
be exact. Small scales and weights should form part of the kitchen
equipment where possible, and the measuring cups cost so little that no
one need be without them.
=Throughout this book
the measurements are level=
_How to Choose Foods_
Money can be spent to infinitely better advantage in the store, than by
giving orders at the door, by phone or mail. Every housekeeper knows
how large a proportion of the housekeeping money is swallowed up by the
butcher’s bill, so that with the meat item careful selection is most
necessary in order to keep the bills within bounds.
In choosing meat of any kind the eye, the nose and the touch really are
required, although it is not appetizing to see the purchaser use more
than the eye.
Beef
In choosing meat it should be remembered that without being actually
unwholesome, it varies greatly in quality, and often an inferior joint
is to be preferred from a first class beast to a more popular cut from
a second class animal. To be perfect the animal should be five or six
years old, the flesh of a close even grain, bright red in color and
well mixed with creamy white fat, the suet being firm and a clear
white. Heifer meat is smaller in the bone and lighter in color than ox
beef. Cow beef is much the same to look at as ox beef, though being
older it is both coarser in the grain and tougher; bull beef, which is
never seen however, in a first class butcher’s may be recognized by the
coarseness and dark color of the flesh, and also by a strong and almost
rank smell.
Mutton
To be in perfection, mutton should be at least four, or better five
or six years old, but sheep of this age are rarely if ever, met with
now-a-days, when they are constantly killed under two years. To know
the age of mutton, examine the breast bones; if these are all of a
white gristly color the animal was four years old or over, while the
younger it is the pinkier are the bones, which, in a sheep of under a
year, are entirely red.
Good mutton should be of a clear dark red, the fat firm and white, and
not too much of it; when touched the meat should feel crisp yet tender.
If the fat is yellow and the lean flabby and damp, it is bad. A freshly
scraped wooden skewer run into the meat along the bone will speedily
enable anyone to detect staleness. For roasting mutton scarcely can be
hung too long, as long as it is not tainted; but for boiling it must
not be kept nearly so long or the meat will be of a bad color when
cooked.
Lamb
The freshness of lamb is comparatively easy to distinguish, as if fresh
the neck vein will be a bright blue, the knuckles stiff, and the eyes
bright and full.
Veal
Veal is at its best when the calf is from three to four months old.
The meat should be of a close firm grain, white in color and the fat
inclining to a pinkish tinge. Veal is sometimes coarser in the grain,
and redder in the flesh, not necessarily a mark of inferiority, but
denoting the fact that calf has been brought up in the open. Like all
young meat, veal turns very quickly, therefore it never should hang
more than two or three days. In choosing veal always examine the suet
under the kidney; if this be clammy and soft, with a faint odor, the
meat is not good, and always reject any that has greenish or yellowish
spots about it. The head should be clean skinned and firm, the eyes
full and clear, the kidneys large and well covered with fat, the liver
a rich dark clear color, free from any spots or gristle, while the
sweetbreads should be firm, plump, of a delicate color, and free from
strings.
Pork
The flesh of pork, when in good condition, is a delicate pinky white,
with a close fine grain; the fat, which should not be too abundant, of
a white color, very faintly tinged with pink; the skin should be thin
and elastic to the touch, and the flesh generally cool, clean, and
smooth looking; if, on the contrary, the flesh is flabby and clammy
when touched, it is not fresh.
Pork, like all white meat, is quick to taint, and never should be kept
long before cooking. If you have the slightest doubt about pork, it is
best to reject it, for unlike other meat which may be quite wholesome
and usable, though not of precisely prime quality, pork _must_ be
in really first class condition to be wholesome, and therefore it is
impossible to be too particular in the choice of it. Always if possible
look at the tongue, for, as in beef, this is a very fair criterion of
the condition of the animal; a freshly scraped new wooden skewer run
into the meat along the bone is a good test of the freshness of the
pork, and be careful especially to examine the fat, for if there be
little kernels in it the pork is “measly,” a very common disease among
pigs, and one particularly unwholesome to the consumer.
Pigs for fresh pork should be of medium size, not over fat, and under a
year old. Pigs destined to become bacon are usually older and larger.
Sucking pigs should be small, and are best when about three weeks old.
A sucking pig should be cooked as soon as possible after it is killed,
as it taints very quickly; unless fresh, no care in the cooking will
make the crackling crisp, as it should be.
Ham--Bacon
Good bacon has the lean of a bright pink and fine in the grain, while
the fat is white and firm. If the lean is high colored, it probably has
been over salted and is old besides, and in consequence will be hard
and salty; while if there be yellow marks in the fat, and a curious,
rather musty smell, it will have an unpleasant taste. In choosing a
ham always run a clean knife or skewer in at the knuckle, and also at
the center; if it comes out clean and smelling sweet, the ham is good;
but if out of order the blade of the knife will be smeared and greasy
looking, and have a disagreeable, strong odor.
Venison
The condition of venison is judged chiefly by the fat, which should be
a clear creamy white color, and close in texture. Always try venison
by running a sharp knife along the haunch bone, which is usually the
first to turn; if, in taking it out, the knife has a blackish-green
look and an unpleasant odor, the meat is tainted, and unfit for use.
Venison requires to be kept a considerable time before it is in proper
condition, and needs great care in its management. It must be examined
carefully every day, and if there is the slightest doubt, it should be
washed in lukewarm milk and water, then dried in clean cloths, and when
perfectly dry, should be covered thickly all over with ground ginger
and pepper; when required for use, dust off the pepper and ginger,
and wash the meat in a little lukewarm water, and dry it thoroughly.
Venison, like mutton, improves with age, and this can be judged by the
condition of the hoof, which in a young animal has a small, smooth
cleft, while in an old one it is deeply cut and rugged. The haunch is
the prime joint, its perfection depending on the greater or less depth
of the fat on it. The neck and shoulder also are very good. They are
used chiefly for stews or pies.
Hares and Rabbits
A hare when fresh killed is stiff and red; when stale, the body is
supple and the flesh in many parts black. If the hare be old the ears
will be tough and dry, and will not tear readily. Rabbits may be judged
in the same manner. In both, the claws should be smooth and sharp. In
a young hare the cleft in the lip is narrow, and the claws are cracked
readily if turned sideways.
Poultry
Poultry to be perfect, should have just reached their full growth (the
only exceptions to this are “spring chickens,” ducklings, goslings,
etc., which are considered delicacies at certain seasons); they should
be plump, firm fleshed, and not over fatted. Over-fed fowls are often
a mass of greasy fat, which melts in the cooking and spoils the flavor
of the bird. A hen is at her best just before she begins to lay; her
legs should be smooth, her comb small, bright, and soft. A young cock
has the comb full, bright colored, and smooth, the legs smooth, the
spurs short, and in both the toes should break easily when turned back,
and the weight of the birds should be great in proportion to their
size. Contrary to the practice with game, poultry never should be kept
long, as they turn easily, and are spoilt if the least high. They also
require longer cooking, in proportion to their size, than game, and
never should be underdone. Dark-legged fowls are best for roasting, as
their flesh is moister and better flavored cooked in this way than the
white-legged ones, which from their greater daintiness of appearance
are to be preferred for boiling.
_Turkeys_ should be plump, white-fleshed, young, the legs plump and
firm, black and smooth, with (in the cock) short spurs, the feet
soft and supple; the eyes should be full and clear, the neck long,
and the wattles of a bright color. A hen turkey is best for boiling.
Like fowls, an old turkey is fit for nothing but the stewpan or the
stockpot. Turkeys require hanging for at least a week, though they must
never be “high” or “gamey.”
_Geese_ always should be chosen young, plump, and full breasted, a
white skin, a yellow smooth bill, the feet yellow and pliable. If the
feet and bill are red and hard, and the skin hairy and coarse, the bird
is old. Geese should be hung for a few days. Ducks, like geese, should
have yellow, supple feet; the breasts full and hard, and the skin
clear. Wild ducks should be fat, the feet small, reddish, and pliable,
the breast firm and heavy. If not fresh, there will be a disagreeable
smell when the bill is open. The male is generally the more expensive,
though the female is usually more delicate in flavor.
_Pigeons_ always should be young and extremely fresh, and when so,
they are plump and fat, with pliable smooth feet.
NOTE--In selecting game pluck a few feathers from the under part of
the leg; if the skin is not discolored the bird is fresh. The age may
be known by placing the thumb into the beak, and holding the bird up
with the jaw apart; if it breaks it is young; if not, it is old, and
requires longer keeping before cooking to be eatable.
_Guinea-fowl_ are judged like poultry, but require hanging for some
time.
Fish
Fish in good condition usually is firm and elastic to the touch, eyes
bright and prominent, gills fresh and rosy. If the fish is flabby, with
sunken eyes, it either is stale or out of condition.
_Salmon_ should have a small head and tail, full thick shoulders, clean
silvery scales, and its flesh of a rich yellowish pink. When quite
fresh there is a creamy curd between the flakes, which are stiff and
hard; but if kept this melts, softening the flesh and rendering it
richer, but at the same time less digestible.
_Trout_, in spite of the difference in size, may be judged by the
same rule as salmon. However, it will not bear keeping, deteriorating
rapidly.