molasses, milk, soda, flour, salt, and spices. Mix and turn into
Criscoed tin and bake in moderate oven forty minutes.
_For sauce._ Dissolve maple sugar in boiling water. Rub together
Crisco and flour. Add gradually boiling syrup; and lastly the beaten
egg. Then return to fire and stir briskly until thickened.
Sufficient for one small gingerbread.
Golden Orange Cake
2 cupfuls sugar
1 teaspoonful salt
1 teaspoonful orange extract
1 cupful milk
5 eggs or yolks of 10 eggs
4 cupfuls flour
1 cupful Crisco
4 teaspoonfuls baking powder
Orange icing
_For cake._ Cream Crisco and sugar together, add salt, eggs well
beaten, orange extract, and flour and baking powder alternately with
milk. Mix carefully and turn into Criscoed and floured cake tin and
bake in moderate oven about one hour. This mixture may be baked in
layers.
_For icing._ Boil 1 cupful water with 2 cupfuls sugar till it forms
soft ball when tried in cold water, or 240° F., then pour over well
beaten yolks of four eggs, beat until smooth and thick, add 1½
teaspoonfuls orange extract and spread at once on cake.
Sufficient for one large cake.
Gold Cake
(_Kate B. Vaughn_)
¾ cupful sugar
5 tablespoonfuls Crisco
½ cupful milk
4 yolks of eggs
1½ cupfuls flour
½ teaspoonful salt
3 teaspoonfuls baking powder
½ teaspoonful lemon extract
Cream Crisco and sugar together. Beat egg yolks very light and add
to creamed mixture. Add dry ingredients, milk, and lemon extract and
mix well. Turn into a small Criscoed and floured cake tin and bake in
moderate oven forty-five minutes.
Sufficient for one small cake.
Hurry Up Cake
¾ cupful sugar
1½ cupfuls flour
4 tablespoonfuls Crisco
½ teaspoonful almond extract
½ teaspoonful lemon extract
2 whites of eggs
¼ teaspoonful salt
2 teaspoonfuls baking powder
Milk
Sift flour, baking powder, salt and sugar into bowl. Put whites of eggs
into measuring cup, add Crisco, and fill cup with milk. Add to dry
mixture with extracts and beat vigorously six minutes. Pour into small
Criscoed and floured cake tin and bake in moderate oven forty-five
minutes. Cake may be frosted if liked.
Sufficient for one small cake.
Crisco Sponge Cake
3 eggs
1 cupful sugar
½ cupful Crisco
½ teaspoonful salt
1¼ cupfuls flour
2 teaspoonfuls baking powder
½ teaspoonful orange extract
½ cupful cold water
Cream Crisco; add salt, yolks of eggs well beaten, and sugar, and beat
for five minutes, add orange extract and cold water. Beat up whites of
eggs to a stiff froth and add alternately with the flour sifted with
the baking powder. Divide into Criscoed and floured gem pans and bake
in a moderate oven for fifteen minutes.
Sufficient for twelve cakes.
Sand Cake
1 cupful Crisco
1 cupful sugar
1 teaspoonful salt
5 eggs
½ lb. cornstarch
1 teaspoonful lemon extract
Cream the Crisco and salt, add sugar by tablespoonfuls, beating all
the time, then add the yolks of the eggs each one separately, then add
the cornstarch by tablespoonfuls, lemon extract and lastly whites of
eggs beaten to a stiff froth. Turn into a papered cake tin and bake in
moderate oven for three-quarters of an hour. Sufficient for one cake.
Lady Baltimore Cake
(White Cake)
1 cupful sugar
¾ cupful Crisco
½ cupful cold water
1 teaspoonful vanilla extract
2½ cupfuls flour
2½ teaspoonfuls baking powder
½ teaspoonful salt
6 whites of eggs
For the Filling
1 cupful sugar
½ cupful boiling water
2 whites of eggs
1 teaspoonful vanilla extract
Pinch cream of tartar
½ cupful chopped candied cherries
½ cupful chopped candied pineapple
_For cake._ Cream Crisco and sugar together. Sift together three times
dry ingredients and add alternately with water. Add vanilla, beat
mixture well then fold in stiffly beaten whites of eggs. Divide into
two Criscoed and floured layer cake tins and bake in moderate oven
twenty-five minutes.
_For filling._ Put sugar and water into saucepan, stir till boiling,
add cream of tartar, then boil until it forms a soft ball when tried
in cold water, or 240° F.; pour on to the stiffly beaten whites of
eggs, pouring in a steady stream and very slowly, adding while beating
vanilla, cherries and pineapple, beat till thick and divide between and
on top of cake.
Sufficient for one large layer cake.
Lemon Layer Cake
For Cake
6 tablespoonfuls sugar
3 tablespoonfuls Crisco
3 eggs
¼ teaspoonful salt
1 teaspoonful baking powder
12 tablespoonfuls flour
Grated rind 1 lemon
For Lemon Filling
4 tablespoonfuls Crisco
2 lemons
¾ cupful sugar
4 yolks of eggs
1 white of egg
¼ teaspoonful salt
_For cake._ Put the eggs, sugar, and lemon rind into basin, stand it
over pan of boiling water, and beat until warm; then remove from hot
water, and continue beating until mixture is stiff and cold; then add
flour mixed with baking powder and salt, and pass through sieve, add
Crisco melted but cool, taking care to stir very gently, but on no
account beat it. Divide mixture into two small Criscoed and floured
layer cake tins, and bake ten minutes in moderately hot oven. Turn out
and cool, then put together with lemon filling.
_For filling._ Beat up eggs in saucepan, add Crisco, salt, grated rinds
and strained lemon juice. Stir with wooden spoon over gentle heat until
mixture just comes to boiling point. When cold use.
Sufficient for one layer cake.
Lord Baltimore Cake
1 cupful sugar
¾ cupful Crisco
½ cupful cold water
1 teaspoonful vanilla extract
2½ cupfuls flour
2½ teaspoonfuls baking powder
½ teaspoonful salt
6 yolks of eggs
Filling or Frosting
1 cupful sugar
½ cupful boiling water
2 whites of eggs
Pinch cream of tartar
1 teaspoonful vanilla extract
½ cupful chopped raisins
½ cupful chopped nut meats
5 chopped figs
_For cake._ Cream Crisco and sugar together. Sift together three
times dry ingredients and add alternately with water. Add vanilla,
beat mixture well, then fold in beaten yolks of eggs. Divide into
two Criscoed and floured layer cake tins and bake in moderate oven
twenty-five minutes.
_For filling._ Put sugar and water into saucepan, stir till boiling,
add cream of tartar, then boil until it forms soft ball when tried
in cold water, or 240° F.; pour on to stiffly beaten whites of eggs,
pouring in steady stream and very slowly, adding while beating vanilla,
raisins, nuts, and figs, beat until thick and divide between and on top
of cake.
Sufficient for one large layer cake.
Lunch Cakes
1 scant cupful sugar
6 tablespoonfuls Crisco
1 cupful milk
2 eggs
2 cupfuls flour
3 teaspoonfuls baking powder
1 teaspoonful salt
1 teaspoonful vanilla extract
Cream Crisco and sugar together, then add well beaten eggs. Sift dry
ingredients, and add to first mixture alternately with milk. Divide
into Criscoed and floured gem pans and bake in moderately hot oven
fifteen minutes.
Sufficient for fifteen cakes.
Jelly Roll
4 eggs
1 cupful sugar
2 tablespoonfuls melted Crisco
2 cupfuls flour
1 teaspoonful baking powder
¼ teaspoonful salt
4 tablespoonfuls milk
Jelly or preserves
1 teaspoonful lemon extract
Beat eggs and sugar together twenty minutes, remove beater, sift in
flour, salt, and baking powder, add milk, extract, and melted Crisco.
Grease large flat tin with Crisco, dust over with flour, pour in
mixture and spread out evenly. Bake twelve minutes in moderately hot
oven. Turn out on sugared paper, spread quickly with jelly or preserve
and roll up at once. The cake will crack if spreading and rolling are
not quickly done. Sliced jelly roll is delicious with custard.
Sufficient for one jelly roll.
Marble Cake
2 cupfuls sugar
1 cupful Crisco
3½ cupfuls flour
4 eggs
1 cupful milk
3 teaspoonfuls baking powder
2 tablespoonfuls molasses
2 tablespoonfuls melted chocolate
1 teaspoonful powdered cinnamon
½ teaspoonful grated nutmeg
½ teaspoonful powdered allspice
1 teaspoonful salt
Cream Crisco, add gradually the sugar, yolks of eggs beaten until
thick, flour, salt, baking powder, milk, and egg whites beaten to stiff
froth. Mix carefully and to one-third the mixture add spices, molasses,
and melted chocolate. Drop in Criscoed cake pan alternately a spoonful
of each mixture, and draw spoon through once or twice to make colors
lie in lines. Bake in moderately hot oven one hour.
Sufficient for one medium-sized cake.
Marmalade Cake
½ cupful sugar
½ cupful Crisco
1 cupful marmalade
1½ teaspoonfuls baking powder
½ teaspoonful salt
1 egg
2 cupfuls flour
½ teaspoonful powdered ginger
Sift salt, flour, and baking powder into basin, rub in Crisco with
finger tips, add ginger and egg well beaten. Knead lightly to smooth
paste and divide into two pieces. Roll out pieces and line Criscoed
dinner plate with one of them. Spread over with marmalade, cover with
remaining piece of paste, pinch neatly round the edges and bake in
moderate oven half an hour. Cut like pie and serve hot or cold.
Sufficient for eight pieces.
Old Fashioned Seed Cake
2 cupfuls sugar
1½ cupfuls Crisco
4 cupfuls flour
1 teaspoonful salt
2 tablespoonfuls carraway seeds
12 eggs
Cream Crisco and sugar thoroughly together, then drop in eggs one by
one, beating each one in well before next is added, sift in flour and
salt, add carraway seeds. Turn into Criscoed and papered loaf tin and
bake in moderately hot oven one and a half hours.
Sufficient for one large cake.
Almond and Citron Cake
1 cupful sugar
1 cupful Crisco
5 eggs
½ lb. blanched chopped almonds
¼ lb. shredded candied citron peel
2 cupfuls flour
1 teaspoonful baking powder
½ wineglass brandy
¼ teaspoonful powdered mace
1 teaspoonful salt
Cream Crisco and sugar thoroughly together, beat in yolks of eggs one
by one, add almonds, citron, brandy, mace, flour, baking powder, salt,
mix well and fold in whites of eggs beaten to a stiff froth. Turn into
a papered cake pan and bake in a moderate oven for one hour. Cover with
boiled frosting if liked.
Sufficient for one large cake.
Walnut Cakes
For Cakes
1 cupful sugar
½ cupful Crisco
1 cupful milk or water
½ teaspoonful salt
2 cupfuls flour
2 teaspoonfuls baking powder
1 whole egg and 2 yolks of eggs
1 cupful chopped walnut meats
1 teaspoonful vanilla extract
For Frosting
1 cupful sugar
1 cupful water
2 whites of eggs
Pinch cream of tartar
1 teaspoonful lemon juice
1 teaspoonful vanilla extract
_For cakes._ Cream Crisco and sugar thoroughly together, add eggs well
beaten, salt, vanilla, milk or water, baking powder, flour, and nuts.
Mix well and divide into Criscoed and floured gem pans and bake ten
minutes in moderate oven. When cold cover with boiled frosting.
_For frosting._ Dissolve sugar and water over fire in a saucepan, add
cream of tartar and boil until it forms a soft ball when tried in cold
water, or 240° F. Pour on to the beaten whites of eggs, pouring in a
steady stream and very slowly, adding, while beating, lemon juice, and
vanilla; beat until thick, and use.
Sufficient for fifteen cakes.
Rose Leaf Cakes
1 cupful rose leaves
3 cupfuls flour
1 cupful sugar
½ cupful Crisco
3 eggs
1 cupful milk
2 teaspoonfuls baking powder
1 lemon
½ teaspoonful salt
Cream Crisco and sugar thoroughly together, then add eggs well beaten,
flour, baking powder, salt, milk, grated rind and 1 tablespoonful lemon
juice, and fresh rose leaves. Divide into Criscoed and floured gem pans
and bake in moderate oven from twelve to fifteen minutes.
Sufficient for thirty-five cakes.
Scotch Shortbread
4 cupfuls flour
¾ cupful sugar
1 cupful Crisco
1 large egg
1 teaspoonful salt
Sift flour and salt on to baking board. Cream Crisco, sugar and egg in
basin and when thoroughly beaten turn out on board and very gradually
knead in flour. Make into two smooth rounds, pinch them round the
edges, prick over top with fork, lay on papered tin and bake in
moderate oven thirty-five minutes. Leave on tin until cold.
Sufficient for two round cakes.
Silver Nut Cake
1 cupful sugar
½ cupful Crisco
4 whites of eggs
½ teaspoonful vanilla extract
2 cupfuls flour
½ teaspoonful salt
3 teaspoonfuls baking powder
1 cupful chopped pecans or English walnut meats
½ cupful milk
Cream Crisco and sugar. Sift dry ingredients and add to Crisco mixture,
alternating with the milk; add nuts and vanilla extract. Beat egg
whites to stiff froth and fold in at last. Turn into Criscoed and
floured cake tin and bake in moderate oven thirty-five minutes.
Sufficient for one small cake.
Simnel Cake
¾ cupful sugar
¾ cupful Crisco
4 eggs
2 cupfuls sultana raisins
¼ cupful seeded raisins
½ cupful chopped candied citron peel
2 cupfuls flour
1 teaspoonful baking powder
½ teaspoonful almond extract
¾ teaspoonful salt
For Filling and Icing
¼ lb. ground almonds
2 cupfuls powdered sugar
2 eggs
1 teaspoonful almond extract
_For cake._ Cream Crisco and sugar together, add eggs well beaten,
flour, baking powder, salt, almond extract, raisins, and peel. Make
filling by mixing almonds with powdered sugar, eggs well beaten and
almond extract. Line Criscoed cake tin with paper and place in half
of cake mixture, then put in layer of filling, then remaining half of
cake mixture. Bake in moderate oven. When cake is nearly baked, place
remaining almond paste on top and finish baking. Cake takes from one
hour to one and a quarter hours.
Sufficient for medium-sized cake.
Southern Fruit Cake
1 cupful sugar
1 cupful Crisco
1 cupful molasses
½ cupful sour cream
3 cupfuls flour
1 teaspoonful salt
½ teaspoonful baking soda
3 eggs
1 teaspoonful powdered cinnamon
1 cupful seeded raisins
½ cupful currants
¼ teaspoonful grated nutmeg
½ teaspoonful powdered cloves
½ teaspoonful powdered allspice
Cream Crisco and sugar thoroughly together, then add molasses, cream,
flour, soda, eggs well beaten, salt, spices, and fruit. Mix well and
turn into Criscoed and papered cake tin and bake in slow oven one and a
half hours.
Sufficient for one large cake.
The Wholesome Parkin
1 cupful flour
½ cupful melted Crisco
2 cupfuls fine oatmeal
¾ cupful molasses
3 tablespoonfuls sugar
¼ teaspoonful salt
1 egg
1 teaspoonful powdered ginger
¼ teaspoonful powdered allspice
½ teaspoonful powdered cinnamon
½ teaspoonful baking soda
Melt Crisco and mix with molasses, then add sugar, egg well beaten,
salt, soda, spices, flour, and oatmeal. Mix and pour into small square
Criscoed tin and bake in moderate oven thirty-five minutes. This little
cake is excellent when a week old.
Sufficient for one small cake.
Whole Wheat Gingerbread
4 tablespoonfuls sugar
½ cupful Crisco
2 eggs
1 teaspoonful baking soda
¼ cupful milk
2 cupfuls flour
2 cupfuls whole wheat flour
½ cupful seeded raisins
½ teaspoonful salt
1½ cupfuls molasses
½ cupful chopped nut meats
1 teaspoonful powdered ginger
½ teaspoonful powdered mace
1 teaspoonful powdered cinnamon
3 tablespoonfuls chopped candied lemon peel
Mix flours, then add peel, raisins, nuts, spices, and salt. Melt
Crisco, molasses, and sugar, then cool, and add them with eggs well
beaten, with soda mixed with milk. Mix well and turn into Criscoed and
floured cake tin. Bake in moderate oven one hour.
Sufficient for one large cake of gingerbread.
[Illustration: VEGETARIAN DISHES]
Even those who are by no means decided vegetarians may be glad to
pass over a dinner occasionally without meat. It is perhaps not too
much to say that every housekeeper ought to be able to provide a meal
without the aid of meat. We do not mean by this simply the cooking of
vegetables or the preparations of puddings, but the presentation of
dishes intended to take the place of flesh, such as soups and broths
made without meat, vegetable stews, lentil fritters and other healthful
and nutritious dishes. A vegetarian menu is not so simple as it sounds.
It requires knowledge and discrimination on the housekeeper’s part to
serve a solid meal without flesh or fowl.
Now that meat is so dear it is the favorable moment to try a vegetable
diet for a time. One mistake to be avoided in this catering is the
putting down of too many dishes of a pulpy character--food which is
soft is excellent with other things, but alone it is neither satisfying
nor very nourishing, at least to a person of strong digestion. All of
them should not be white, for instance, and the same rule holds good
in other things besides color. A nice dish for this kind of diet is a
vegetable curry, in which all the vegetables are treated like meat and
turned out crisp; all the vegetables, too, must be fresh and young for
this method of serving, so that anything like stringiness is absolutely
impossible.
Crisco is entirely vegetable.
Bean Cutlets
2 tablespoonfuls Crisco
1 tablespoonful flour
½ cupful bean liquor
Salt and pepper to taste
2 eggs
¼ lb. dried beans
A few cooked mixed vegetables
Breadcrumbs
[Illustration]
Soak beans in water twenty-four hours, then boil for several hours till
quite tender, drain them, preserving liquor, chop them very fine;
blend Crisco with flour in saucepan over fire, add bean liquor, beans,
salt and pepper, and yolks of eggs; turn out on to a dish and set aside
till cold. Then cut out with cutlet-cutter or shape with knife; dip in
beaten whites of the eggs, then in fine breadcrumbs, repeat a second
time, and fry in hot Crisco. Serve on hot platter decorated with a few
hot cooked mixed vegetables. Sufficient for eight cutlets.
Devilled Bananas
2 tablespoonfuls Crisco
½ teaspoonful salt
8 bananas
1 teaspoonful chopped pickles
Few grains red pepper, or 1 dessertspoonful chopped chillies
Slice bananas, mix with salt, chopped pickles and red pepper or chopped
chillies and put them into hot Crisco. Cook for four minutes and serve.
Sufficient for eight bananas.
Cauliflower Snow
2 tablespoonfuls melted Crisco
2 cauliflowers
4 poached eggs
Salt and paprika to taste
Toasted bread
Boil cauliflowers in salted water till tender, then drain and set near
fire till quite dry. Remove all green parts and press flower through a
potato ricer upon a hot dish, on which they are to be served. In no way
crush the mass as it falls from the ricer. Sprinkle over with melted
Crisco. Surround dish with poached eggs, each laid upon square of
toasted buttered bread. Dust each egg with salt and a little paprika.
Serve very hot.
Craigie Toast
3 tablespoonfuls Crisco
4 eggs
4 tomatoes
Salt and pepper to taste
½ cupful milk
Toast
1 teaspoonful chopped gherkin or capers
Skin, seed and chop tomatoes, add eggs well beaten, gherkin, milk, salt
and pepper. Melt Crisco, add other ingredients and stir over fire till
thoroughly hot. Serve at once on toast. The mixture may also be baked
in oven twenty minutes and then garnished with small pieces of toast.
Sufficient for four pieces of toast.
Excellent Lemon Mincemeat
½ cupful Crisco
2 large lemons
4 apples
¼ lb. chopped candied lemon peel
1 lb. currants
1¾ cupfuls sugar
1 teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
½ teaspoonful grated nutmeg
½ teaspoonful powdered allspice
¼ teaspoonful powdered cloves
1 teaspoonful salt
½ cupful seeded raisins
½ cupful chopped nut meats
Extract juice from lemons and remove pips. Now put lemons into
saucepan, cover with cold water, and boil until lemon feels quite
tender. Change water at least twice, drain and pound peel to a paste,
add apples, cored, peeled and chopped, lemon peel, Crisco, currants,
raisins, salt, spices, lemon juice, nut meats, and sugar. Put into a
jar and cover. This mincemeat is excellent for pies and tartlets.
Sufficient for four pies.
Dominion Tart
For Pastry
6 tablespoonfuls Crisco
¾ cupful flour
¾ cupful potato flour
1 tablespoonful sugar
½ teaspoonful mixed spices
¼ teaspoonful salt
1 teaspoonful lemon juice
Cold water
For Mixture
3 apples
¾ cupful prunes
4 tablespoonfuls sugar
½ lemon
½ cupful water
1 tablespoonful cakecrumbs
For mixture, peel, core and slice apples, and wash prunes in lukewarm
water. Put these into a small saucepan with sugar, grated lemon rind
and cold water. Stew slowly until apples are soft. Then remove prunes,
and take out stones. Cut prunes in small pieces and return them to
apples and cool. For pastry, sift flours, sugar, salt, and spices
into basin. Add Crisco and cut it into flour with knife until finely
divided. Then rub together lightly with finger tips until as fine as
breadcrumbs. While rubbing, keep lifting flour well up in basin so that
air may mix with it and Crisco is not made too soft. Add lemon juice
and sufficient water to make stiff paste. Divide into two equal pieces.
Wet a dinner plate with cold water and leave it wet. Roll out one of
the pieces rather thinly, and line plate with it. Sprinkle cakecrumbs
over it, then spread on mixture. Roll out the other piece of pastry for
a cover. Wet round the edge of the pastry; lay other piece of pastry
on, and press edges well together. Trim round with knife or scissors,
and mark neatly round the edges. Brush over top with a little water
or beaten white of egg. Dredge with sugar, and bake in moderate oven
forty-five minutes. Serve hot or cold. The tart may be covered with
boiled frosting.
Marchette Croquettes
2 tablespoonfuls Crisco
4 tablespoonfuls cooked spinach
3 small cooked potatoes
1 tablespoonful chopped onion
Salt and pepper to taste
2 hard-cooked eggs
1 raw egg
Breadcrumbs
Crisco flake pastry
Rub spinach and potatoes through wire sieve; fry onion in Crisco, add
spinach and potatoes, season with salt and pepper, fry a few minutes,
then set aside till cold. Roll out pastry, cut out some small rounds,
then place spoonful of vegetable mixture on half the number of pastry
rounds, place slice of hard-cooked egg on each, brush round edges with
beaten egg, press other round on this, dip in egg and breadcrumbs and
fry in hot Crisco. Serve hot. Sufficient for six croquettes.
Mixed Vegetable Souffle
1 tablespoonful Crisco
¼ lb. cooked carrots
½ lb. boiled potatoes
¾ lb. boiled turnips
½ lb. stewed onions
1 tablespoonful chopped parsley
Salt and pepper to taste
3 eggs
Chop onions, add vegetables mashed, then mix well, add Crisco,
seasonings, and yolks of eggs. Beat up whites of eggs to stiff froth
and fold them into mixture, then turn it into Criscoed fireproof dish
and bake thirty minutes in moderate oven.
Nut and Macaroni Savory
4 tablespoonfuls melted Crisco
½ lb. chopped Brazil nuts
1 cupful boiled macaroni
1¾ cupfuls breadcrumbs
2 eggs
3 cupfuls milk
2 tablespoonfuls chopped parsley
Salt, pepper, and powdered mace to taste
Brown sauce
Cut macaroni into small pieces and put into bowl, add nuts,
breadcrumbs, seasonings, eggs well beaten, and milk; turn into well
greased earthenware dish, dot with tiny pieces of Crisco and bake in
moderate oven forty-five minutes. Serve hot with brown sauce.
Potato and Nut Croquettes
2 tablespoonfuls melted Crisco
2 cupfuls riced potatoes
1 tablespoonful milk
Salt, pepper, and red pepper to taste
Few drops onion juice
1 egg and 1 yolk of egg
⅓ cupful chopped nut meats
¼ cupful cream
¼ cupful breadcrumbs
Mix potatoes with Crisco, milk, yolk of egg, onion juice and
seasonings, and mix well. Put cream and breadcrumbs into small saucepan
and stir to thick paste, then cool; now add nuts, salt and pepper to
taste and half yolk of egg. Inclose some of nut mixture in potato
mixture, making ingredients into neat croquettes. Beat up remainder of
egg with tablespoonful of water. Roll croquettes in fine breadcrumbs,
brush over with egg, and again roll in crumbs. Fry in hot Crisco to
golden brown, then drain. Crisco should be heated until a crumb of
bread becomes a golden brown in forty seconds. Serve hot decorated with
parsley.
Sufficient for eight croquettes.
Potato Sausage
½ cupful Crisco
¼ lb. chopped onions
½ lb. cold boiled mashed potatoes
½ lb. breadcrumbs
Salt and pepper to taste
2 beaten eggs
Mix all ingredients thoroughly well together with wooden spoon, then
form into sausages; tie each well in cloth, and boil exactly as a roly-
poly. If not to be eaten when newly cooked, put aside, and untie when
wanted. This sausage is also good if oatmeal is added instead of
breadcrumbs, or it may be made half oatmeal and half breadcrumbs.
Sufficient for twelve sausages.
Potatoes Sefton
1 tablespoonful Crisco
3 baked potatoes
Salt, pepper, and red pepper to taste
1 yolk of egg
1 tablespoonful cream
Chopped parsley
Watercress