1 quart hot milk
2 eggs
1 teaspoonful lemon extract
Grated nutmeg to taste
½ teaspoonful salt
1 cupful sugar
4 tablespoonfuls Crisco
Whipped cream
Put Crisco, crumbs, and salt into a basin, add hot milk and soak ten
minutes. Melt sugar and brown it lightly in a small pan over fire, then
add it to the bread, with eggs well beaten, and flavorings. Pour into
Criscoed pudding dish and bake in moderate oven till firm. Serve with
whipped cream.
Caramel Rice Pudding
⅓ cupful rice
½ teaspoonful lemon extract
3 eggs
2 tablespoonfuls Crisco
¼ teaspoonful salt
2 cupfuls milk
¼ cupful sultana raisins
2 tablespoonfuls powdered sugar
¼ cupful granulated sugar
Melt granulated sugar in small saucepan and cook until brown, but do
not burn; pour it while hot into pudding mold and spread it all over
inside. Wash rice, parboil, drain, and cook slowly in milk thirty
minutes; turn into basin, add powdered sugar, Crisco, salt, raisins,
extract, and eggs well beaten and pour into prepared mold. Set mold
in pan of boiling water and bake in oven till quite set. Turn out and
serve hot or cold.
Carrot Pudding
For Pudding
1 cupful brown sugar
1 cupful grated carrots
1 cupful grated raw potatoes
¾ cupful Crisco
1 cupful seeded raisins
½ cupful breadcrumbs
½ cupful milk
1½ cupfuls flour
1 teaspoonful salt
1 teaspoonful baking powder
1 teaspoonful mixed spices
1 cupful currants
Prune sauce
For Sauce
½ lb. prunes
1 wineglassful sherry wine
1 lemon
½ teaspoonful powdered cinnamon
_For pudding._ Cream Crisco and sugar together, add carrots, potatoes,
raisins, currants, crumbs, flour, baking powder, salt, and milk. Turn
into Criscoed mold, cover, and steam steadily for three hours.
_For sauce._ Soak prunes in water over night, after first washing
them. Next day put them in pan with water they were soaked in, just
enough to cover them, simmer gently until quite soft. Do not allow to
boil, or fruit will be spoiled. Take out stones, crack some, and save
kernels. Rub prunes through sieve, add sherry, kernels blanched, grated
rind and strained lemon juice, and cinnamon, and then, if thicker than
rich cream, add more wine, or water, and use.
Chocolate Jelly
2 squares chocolate
1 tablespoonful Crisco
2 cupfuls boiling water
¾ cupful sugar
4 tablespoonfuls cornstarch
¼ teaspoonful salt
1 teaspoonful vanilla extract
½ cupful chopped walnut meats
Whipped cream
Break chocolate into small pieces, dissolve in boiling water, add
Crisco, salt, cornstarch mixed with sugar, stir and boil for eight
minutes. Remove from fire, add vanilla and nuts and pour at once into
wet mold. Cool, turn out and serve with whipped cream.
Cottage Pudding
1 cupful sugar
1 egg
1 cupful milk or water
2¼ cupfuls flour
2 tablespoonfuls Crisco
2½ teaspoonfuls baking powder
½ teaspoonful salt
1 teaspoonful vanilla extract
1 cupful sultana raisins
Sauce
1 tablespoonful Crisco
1 cupful sugar
1 egg
1 teaspoonful flour
½ teaspoonful vanilla extract
1½ cupfuls boiling water
_For pudding._ Cream Crisco and sugar together, add egg well beaten,
milk, vanilla, flour, baking powder, salt, and raisins. Mix well, turn
into greased mold, and bake twenty-five minutes in moderate oven. Turn
out and serve with sauce. This pudding may be steamed for one and a
half hours.
_For sauce._ Mix flour, sugar, and Crisco in small saucepan, then stir
in egg and boiling water and boil for three minutes. Flavor with the
vanilla.
Molasses Sponge Pudding
2 cupfuls flour
2 teaspoonfuls powdered ginger
½ teaspoonful baking soda
½ cupful Crisco
½ cupful molasses
1 egg
1 tablespoonful breadcrumbs
¾ cupful milk
½ teaspoonful salt
For Sauce
1 teaspoonful Crisco
1 teaspoonful cornstarch
2 tablespoonfuls lemon juice
3 tablespoonfuls molasses
1 cupful hot water
_For pudding._ Mix flour, breadcrumbs, soda and ginger together, then
rub in Crisco with finger tips. Beat egg, add milk, molasses, salt and
stir into dry ingredients. Turn mixture into Criscoed mold, cover with
greased paper and steam steadily for two hours. Turn out and serve with
sauce.
_For sauce._ Blend Crisco and cornstarch together, add molasses, water,
and lemon juice, and boil a few minutes.
Monica Pudding
3 tablespoonfuls melted Crisco
2 cupfuls milk
½ cupful flour
3 eggs
¼ cupful sugar
¼ teaspoonful salt
½ teaspoonful vanilla extract
For Sauce
¼ cupful Crisco
½ cupful powdered sugar
½ cupful cream
½ teaspoonful vanilla extract
_For pudding._ Heat 1 cupful milk. Add other cupful milk gradually to
flour, then stir into boiling milk, stir and cook five minutes. The
mixture should be quite smooth. Remove from fire, add Crisco, sugar,
yolks of eggs well beaten, salt, vanilla, and whites of eggs stiffly
beaten. Turn into Criscoed baking dish, set in pan half full of boiling
water. Bake in moderate oven thirty-five minutes. Serve with sauce.
_For sauce._ Melt Crisco, add sugar, cream and vanilla extract and
bring to boil.
Noodle Pudding
1 pint noodles
¾ cupful sugar
4 eggs
¼ cupful melted Crisco
1 lemon
¼ cupful blanched and chopped almonds
2 cupfuls milk
¼ teaspoonful salt
Throw noodles into boiling salted water, and cook five minutes. Drain
in colander. Beat eggs until light and stir in the noodles. Grease
pudding dish with Crisco, put in layer of noodles, sprinkle with sugar,
almonds, grated lemon peel, and melted Crisco. Then add another layer
of noodles and proceed as before, until all are used up. Add milk and
salt, and bake one hour in moderate oven. Serve hot with milk or cream.
This pudding is delicious with stewed fruits.
Peach Delights
1 quart flour
3 teaspoonfuls baking powder
2 tablespoonfuls sugar
½ cupful Crisco
½ teaspoonful salt
Milk
1 egg
1 teaspoonful lemon extract
Peaches, fresh or canned
Whipped cream
Sift flour, salt, sugar, and baking powder together, then rub Crisco
lightly into them with finger tips; add lemon extract and enough milk
to make soft dough. Drop mixture into Criscoed gem pans; place ½ peach
on each one; fill cavities with sugar and bake in hot oven twenty-five
minutes. Serve with whipped and sweetened cream.
Sufficient for twenty delights.
Pineapple Pudding
For Pudding
1 can pineapple
1 cupful sugar
4 tablespoonfuls melted Crisco
1 cupful breadcrumbs
¼ teaspoonful salt
6 eggs
Hard sauce
For Sauce
4 tablespoonfuls sugar
½ teaspoonful salt
½ cupful Crisco
2 tablespoonfuls sherry
4 tablespoonfuls blanched and
chopped almonds
_For pudding._ Beat eggs, add crumbs, salt, Crisco, sugar, and
pineapple cut into small dice. Turn into Criscoed pudding dish and bake
in moderate oven until firm. Serve hot or cold with sauce.
_For sauce._ Beat Crisco with sugar to a cream, add salt, sherry, and
almonds.
Mrs. Vaughn’s Plum Pudding
½ lb. brown sugar
3 eggs
¼ lb. breadcrumbs
½ lb. browned flour
½ lb. Crisco
2 teaspoonfuls baking powder
1 teaspoonful salt
½ teaspoonful powdered cloves
½ teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
½ teaspoonful grated nutmeg
¼ teaspoonful powdered mace
½ cupful New Orleans molasses
½ cupful brandy (or grape juice)
¼ cupful lemon juice
½ lb. seeded raisins
½ lb. sultana raisins
1 lb. currants
1 lb. crystallized fruits, consisting of pineapple,
cherries, figs, orange peel, and citron
Chop crystallized fruits, add raisins and currants, then pour brandy
(or grape juice) over them and let stand several hours. Cream Crisco
and sugar, add eggs well beaten together, and all other ingredients.
Divide into greased mold (small Crisco cans will do) filling two-thirds
full and steam steadily for three hours. Turn out while hot and serve
with hard sauce.
Sufficient for two medium-sized puddings or one very large one.
Rice Pudding
½ cupful rice
3 cupfuls milk
¾ cupful sugar
¼ cupful Crisco
3 eggs
Powdered cinnamon to taste
¼ cupful seeded raisins
½ teaspoonful salt
Wash rice and steam it in milk until thick, then allow to cool. Cream
Crisco and sugar, add well beaten eggs, raisins, salt, rice, and
cinnamon. Grease pudding dish with Crisco, pour in mixture and bake one
hour in moderate oven.
Walnut Pudding
½ cupful sugar
2 cupfuls flour
2 teaspoonfuls baking powder
4 tablespoonfuls melted Crisco
½ teaspoonful salt
2 eggs
1 cupful milk
1 teaspoonful vanilla extract
1 cupful chopped English walnut meats
For Sauce
1 cupful sugar
½ cupful water
3 yolks eggs
2 cupfuls whipped cream
½ teaspoonful lemon extract
Mix flour, sugar, salt and baking powder together, add eggs well
beaten, vanilla extract, milk, Crisco, and nuts. Mix well and divide
into 9 greased individual molds, cover with greased papers, and steam
steadily for three-quarters of an hour. Turn out and serve.
_For sauce._ Boil sugar and water till syrup spins a thread, pour
over beaten yolks of eggs, and stir quickly. Set aside to cool, stir
occasionally, add lemon extract and just before serving mix in whipped
cream.
Sufficient for nine individual puddings.
Woodford Pudding
(_Kate B. Vaughn_)
1 cupful sugar
3 eggs
½ cupful buttermilk
1 teaspoonful baking soda
1½ cupfuls flour
½ cupful Crisco
1 cupful blackberry jam
½ teaspoonful salt
½ teaspoonful grated nutmeg
For Sauce
2 tablespoonfuls Crisco
1 cupful whipped cream
Powdered sugar
¼ teaspoonful salt
_For pudding._ Cream Crisco and sugar together, add salt, eggs well
beaten, nutmeg, flour, soda mixed with buttermilk, and jam. Mix well
and turn into Criscoed pudding dish and bake in moderate oven thirty
minutes or until firm.
_For sauce._ Cream Crisco and beat in as much powdered sugar as it
will take up, add salt, and stir over boiling water until it becomes
liquid, flavor with vanilla extract or sherry, and just before serving
add cream. Serve hot with pudding.
[Illustration: SANDWICHES]
If the slices of bread have to be spread with butter or with a paste
it should be done before they are cut off. The slices should not be
cut thicker than an eighth of an inch. When butter is used there must
just be enough of it for us to know in some mysterious fashion that
it is there. Every scrap of a sandwich should be eatable. Sandwiches
usually are served on folded napkins, and arranged in circles, so
that one overlaps the other. It is well to lay a damp napkin over the
sandwiches, if they are not wanted immediately, in order to keep them
moist. To make superior sandwich butter, work one cupful of butter in a
basin with a clean and dry wooden spoon until soft; then add by degrees
half a cupful of whipped cream, seasoning of salt and mustard, and put
it in a cool place until required.
Egg and Anchovy Sandwiches
3 tablespoonfuls melted Crisco
10 anchovies
3 hard-cooked eggs
2 tablespoonfuls grated cheese
1 teaspoonful curry powder
½ teaspoonful lemon juice
Salt to taste
Brown bread
Watercress
Bone anchovies, put them in basin or mortar with eggs, cheese, and
one tablespoonful Crisco, and pound all well together. Mix remaining
Crisco with curry powder, lemon juice, and salt to taste. Cut some thin
brown bread, spread with curry mixture and layer of anchovy paste. Lay
another piece of bread on top, and cut into fancy shapes. Arrange on a
lace paper and garnish with watercress.
Sufficient for fifteen sandwiches.
[Illustration]
Fried Egg Sandwiches
2 tablespoonfuls Crisco
4 hard-cooked eggs
2 tablespoonfuls cream
Salt, pepper, and red pepper to taste
2 rasped rolls
Fritter batter
Cut hard-cooked eggs free from shells into slices and pound with Crisco
and cream to a paste. Season with salt, pepper, and red pepper. Cut
rolls into thin slices, butter them, spread them with the mixture
and make into small sandwiches. Dip each sandwich into some prepared
fritter batter, and fry to golden brown in hot Crisco. Drain and serve
hot.
Sufficient for twelve sandwiches.
Hudson Sandwiches
2 tablespoonfuls Crisco
½ lb. cooked meat
6 stoned olives
1 teaspoonful capers
2 hard-cooked eggs
Salt and pepper to taste
Crisp lettuce leaves
12 picked shrimps
Parsley
Brown bread
Put through food chopper cooked meat, olives, capers, and yolks of
hard cooked eggs, then add Crisco and seasonings. Spread mixture on
slices of buttered brown bread, and stamp them out with a round cutter;
sprinkle surfaces of sandwiches with chopped whites of eggs. Dish up in
circular fashion. Put lettuce in center with shrimps and a few sprigs
of parsley. This sandwich quite repays the trouble of making.
Sufficient for twenty sandwiches.
Pimiento Cheese Sandwiches
2 tablespoonfuls Crisco
1 cupful diced cheese
1 teaspoonful cornstarch
6 tablespoonfuls milk
1 teaspoonful salt
1 can pimientoes
Paprika to taste
Graham bread
Put cheese into double boiler, add Crisco, cornstarch, milk, salt, and
paprika to taste and stir and cook until smooth, then add pimientoes
cut into small pieces. Spread between buttered slices of graham bread.
Sufficient for twenty-five sandwiches.
Rice Sandwiches
1 tablespoonful Crisco
½ cupful rice
1 sprig parsley
1 blade mace
1 strip lemon peel
2 tablespoonfuls chopped cooked liver
2 tablespoonfuls chopped cooked ham
Salt and pepper to taste
Bread
Boil rice in plenty of boiling salted water, add parsley, mace, and
lemon peel. When quite tender strain off water, take out parsley mace,
and lemon, and stir into the rice, liver, Crisco, ham, and seasonings.
Cut an even number of slices of bread, spread mixture when cold on
one-half, and cover with remaining slices of bread. Trim and cut into
diamond shapes.
Sufficient for twenty sandwiches.
Sardine Sandwiches
2 tablespoonfuls melted Crisco
1 dozen sardines
1 tablespoonful whipped cream
1 tomato
Salt, pepper, and paprika to taste
Lettuce leaves
Slices of brown or white bread
Bone and skin the sardines, then rub through sieve, add cream, Crisco,
pulp of tomato and seasonings and mix well. Spread mixture between
slices of brown or white bread and butter, stamp out in rounds, in
center of each round force a row of whipped cream seasoned with salt
and red pepper, place small stamped out leaves of lettuce round the
cream.
Sufficient for twelve sandwiches.
Tomato Sandwiches
2 tablespoonfuls Crisco
1 cupful water
½ cupful vinegar
2 eggs well beaten
1 teaspoonful salt
1 teaspoonful mustard
1 tablespoonful flour
1½ tablespoonfuls sugar
Few grains red pepper
Firm ripe tomatoes
Bread
Whipped cream
Mix sugar, flour, salt, mustard and red pepper together, add eggs,
vinegar, Crisco, and water and cook in double boiler until thick,
stirring all the time. To every tablespoonful of dressing add equal
quantity of whipped cream. Skin and slice tomatoes very thin, dip
slices into dressing and place between thin slices of buttered bread.
Cut into finger shaped pieces.
Sufficient for thirty sandwiches.
Tomato and Horseradish Sandwiches
1 tablespoonful Crisco
¼ cupful grated horseradish
1 tomato
Bread
¼ cupful mayonnaise
Salt and paprika to taste
Parsley
Mix Crisco, horseradish, and mayonnaise together. Skin and slice
tomato, sprinkle with salt and paprika. Spread thin slices of bread and
butter with Crisco mixture, and put sliced tomato between, cut into
fancy shapes and garnish with parsley.
Sufficient for ten sandwiches.
[Illustration: PASTRIES]
There are two principal divisions, within which all varieties may be
included, viz:
1. Short or plain pastries.
2. Flaky pastries.
Of these, the former includes all pastes in which the fat is mixed
evenly with the dough throughout; the latter, those in which, by one
means or another, the two are arranged in alternate layers. The short
pastes are the simplest, and for this reason should be experimented on
to begin with. With pastry, a good deal always depends on the mixing.
The best way is to measure out the average quantity of liquid, to pour
about three-quarters of this gradually into the flour, at the same time
stirring this briskly with a knife, so as to get it evenly moistened,
and then add, in very small quantities at a time, as much more water as
may be needed. To see, in this way, when the flour has been moistened
enough, is easy. By the time the first three parts of water have been
put in, most of it will have stuck together in little separate rolls;
if on pressing these they should not only cling together, but readily
collect about them whatever loose flour there may be, sufficient
moisture will have been added; but so long as the mixture, when
pressed, remains to some degree crumbly, it is a sign that a little
more water is required. When done, the paste should stick together, but
should not adhere either to the hands or to the basin. If it does this
it is too wet, and more flour must be dusted over it and kneaded in
till the surplus moisture has been absorbed. A sure sign of its having
been mixed properly is when it can be rolled into a lump, and the basin
wiped out cleanly with it, as with a cloth. To roll out, flour the
pastry board slightly, lay the dough on it, and form it into a neat,
flat oblong shape.
[Illustration]
Press it out first a little with the roller, and then roll with short,
quick strokes to the thickness required. Always roll straight forwards,
neither sideways nor obliquely. If the paste wants widening, alter its
position, not the direction of the rolling. At the beginning of each
stroke, bring the roller rather sharply down, so as to drive out the
paste in front of it, and take especial care in rolling to stop always
just short of the edges. Short pastry differs from the flaky pastries
in requiring but one rolling out.
It should be handled and rolled as little as possible and when
carefully made it should not be in the least leathery or tough. Air
in this method is mixed equally throughout the paste, and when it
expands in the oven raises the paste in all directions. The flakiness
of pastry depends upon the kind and amount of shortening used. Crisco
makes tenderer crust than either lard or butter. Make pastry in a cool
atmosphere and on a cool surface. The lightness of pastry depends
largely upon the light handling in blending the Crisco with the flour
and in the rolling of the pastry upon the board. The best results are
obtained by cutting the Crisco into the flour with a knife.
If pastry contains baking powder it should be put into the oven as
quickly as possible, but if it contains a liberal supply of Crisco
without baking powder, it improves by being set aside in a cool place
a few hours. Pastry that is light, dry and flaky, is separated more
easily by the gastric fluids than that which is heavy. The flour must
be of good quality, fine and dry. All pastry requires to be placed in a
hot oven, slightly hotter for flaky than short crust. The oven should
register from 310° F. to 340° F. The great heat quickly will cause the
starch grains to burst and absorb the fat, otherwise the pastry will be
heavy.
In making flaky pastry, if it has been rolled and folded properly, and
not allowed to stick to the board, nor cut so that air can pass through
layers, this air when heated in the oven expands and raises the paste
in layers or puffs. Heat of oven must be great enough to fix the pastry
in this raised condition, and as cold air prevents this, the oven door
must not be opened too soon, or any more than necessary. See that the
oven is clean.
Plain Crisco Pastry
1½ cupfuls flour
½ cupful Crisco
½ teaspoonful salt
Cold water
Sift flour and salt and cut Crisco into flour with knife until finely
divided. Finger tips may be used to finish blending materials. Add
gradually sufficient water to make stiff paste. Water should be added
sparingly and mixed with knife through dry ingredients. Form lightly
and quickly with hand into dough; roll out on slightly floured board,
about one-quarter inch thick. Use light motion in handling rolling-pin,
and roll from center outward.
Sufficient for one small pie.
The New Crisco Pastry
2 cupfuls flour
¾ cupful Crisco
1 egg
1 tablespoonful lemon juice
Sufficient cold water to hold mixture together
¾ teaspoonful salt
Sift flour and salt into basin. Flour blade of knife, and chop Crisco
into flour, being careful to keep flour between blade of knife and
shortening. When mixture looks like meal, add gradually, egg well
beaten and mixed with lemon juice. Roll pastry into ball with knife.
May be used at once, but will be improved if allowed to stand in cool
place for one hour. Should be rolled out once and handled as lightly
as possible. May be used for sweet or savory dishes. Bake in hot oven.
The purpose of the addition of lemon is to render gluten of flour more
ductile, so that it will stretch rather than break as paste is rolled
out, or as it rises in oven.
Sufficient for two pies.
Tip Top Pastry
½ teaspoonful salt
1½ teaspoonfuls baking powder
2¼ cupfuls flour
½ cupful Crisco
Cold water
1 teaspoonful lemon juice
Sift and mix together flour, salt, and baking powder. Rub in Crisco
with finger tips. Chill two hours. Then take out ½ cupful, and to
remainder add lemon juice and cold water gradually to make stiff paste.
Knead lightly and roll into long narrow strip. Sprinkle dough with half
of reserved mixture and fold so as to make 3 layers. Turn half way
round, roll again into strip, sprinkle with rest of mixture and fold
as before. Roll and fold twice more, and pastry is ready for use for
cakes, puddings, or pies.
Sufficient for two pies.
Cornstarch Pastry
1¼ cupfuls cornstarch
1¼ cupfuls flour
2 tablespoonfuls sugar
½ cupful Crisco
½ teaspoonful salt
1 teaspoonful baking powder
1 yolk of egg
Milk to mix
Rub Crisco lightly into cornstarch and flour, add salt, sugar, baking
powder, beaten yolk of egg, and sufficient milk to mix to stiff paste.
Roll out lightly and use for tartlets or one crust pie.
Sufficient for two large pies.
Double Pie
Top Layer
1 cupful sugar
1 cupful sweet milk
2 eggs
2 cupfuls flour
½ cupful Crisco
2 teaspoonfuls baking powder
½ teaspoonful salt
Under Layer
1 cupful molasses
1 cupful brown sugar
1 pint hot water
Plain Crisco Pastry.
1 lemon
1 egg
2 tablespoonfuls flour
Line large pie plate with pastry.
_For under layer._ Mix sugar with flour, add molasses, egg well beaten,
grated lemon rind, and hot water, and pour into prepared pie plate.
_For top layer._ Cream Crisco and sugar together, add eggs well beaten,
milk, salt, flour, and baling powder. Spread mixture over under layer
and bake in hot oven thirty-five minutes.
Sufficient for two large pies.
Almond Layer Pie
For Pastry
2 cupfuls flour
7 tablespoonfuls Crisco
½ teaspoonful salt
Water
For Filling
6 tablespoonfuls Crisco
¾ cupful sugar
1 lemon
3 eggs
½ cupful blanched powdered almonds
¼ teaspoonful salt
Make short crust of Crisco, flour, salt, and water. Roll out thin and
line Criscoed pie plate with piece of paste.
_For filling._ Cream Crisco and sugar together, add eggs well beaten,
almonds, salt, grated rind and one tablespoonful lemon juice. Mix well
and spread one-half of mixture on to pastry. Then cover with a layer
of pastry, the rest of mixture, and lastly cover with pastry. Bake in
a moderate oven until brown. Or the pastry may be rolled out, brushed
over with melted Crisco, the mixture spread over it, and rolled up to
form a roly-poly. Lay on a Criscoed tin and bake in moderate oven until
brown.
Sufficient for one large pie.
Flake Pastry No. 1
2 cupfuls flour
8 tablespoonfuls Crisco
¾ teaspoonful salt
Just enough cold water to hold dough together
Sift flour and salt and cut half the Crisco into flour with knife until
it is finely divided. The finger tips may be used to finish blending
materials. Then add water sparingly, mixing it with knife through dry
materials. Form with the hand into dough and roll out on a floured
board to quarter inch thickness. Spread one-third of remaining Crisco
on two-thirds of dough nearest you; fold twice, to make three layers,
folding in first that part on which Crisco has not been spread. Turn
dough, putting folded edges to the sides; roll out, spread and fold as
before. Repeat once more. Use a light motion in handling rolling-pin,
and roll from center outward. Should Crisco be too hard, it will not
mix readily with flour, in which case the result will be a tough crust.
Sufficient for two covered pies.
Flake Pastry No. 2
½ teaspoonful salt
2 cupfuls flour
½ cupful Crisco
Cold water