through a sieve, add seasonings, melted Crisco, yolk of egg, and cream.
Beat well till light, then put mixture into forcing bag with tube,
force into potato cases which should be dried. Heat in moderate oven.
Sprinkle a little chopped parsley on top and serve decorated with
watercress.
Sufficient for three potatoes.
Rice a la Maigre
4 tablespoonfuls Crisco
1 grated shallot
½ cupful boiled rice
4 chopped hard-cooked eggs
1 tablespoonful white sauce
1 raw egg
1 cupful thick tomato sauce
Salt, pepper, and paprika to taste
3 baked tomatoes
1 tablespoonful chopped parsley
Fry shallot in Crisco, then add rice, two of the hard-cooked eggs,
white sauce, raw yolk of egg, and seasonings. Stir over fire till very
hot, then turn out on to hot dish; pour over tomato sauce, sprinkle
with parsley and garnish with remainder of eggs, and baked tomatoes.
Rhubarb Pudding
4 tablespoonfuls Crisco
4 tablespoonfuls sugar
2 eggs
1 lemon
½ cupful flour
1 cupful stewed rhubarb
½ teaspoonful salt
Few breadcrumbs
Crisco a pudding dish and dust it over with breadcrumbs. Put layer of
breadcrumbs at bottom, then spread in rhubarb. Beat Crisco and sugar
till creamy, beat in yolks of eggs, add grated rind of lemon, sift in
flour and salt. Spread this mixture over rhubarb and bake in moderate
oven twenty minutes. Beat up whites of eggs to stiff froth, add one
tablespoonful of sifted sugar and half teaspoonful lemon juice. Drop in
spoonfuls on top of pudding and return to oven to brown lightly.
Spanish Rice
½ cupful Crisco
½ cupful grated cheese
6 tablespoonfuls rice
1 can tomatoes
5 small onions
1 cupful hot water
Salt and red pepper to taste
¼ cupful chopped olives
Wash rice and put it in bowl, add Crisco, seasonings, cheese, hot
water, tomatoes, olives, and onions cut in small pieces. Turn into a
Criscoed fireproof dish and bake in moderate oven one hour, or until
rice is tender.
Timbale Molds
1 teaspoonful melted Crisco
¾ cupful flour
1 egg
½ teaspoonful salt
½ cupful milk
Sift flour and salt into bowl, add egg well beaten, milk and Crisco.
Beat five minutes then strain into cup. Have kettle of Crisco on fire
and heat until cube of bread will become golden brown in sixty seconds.
Heat timbale iron in hot Crisco, let stand two or three minutes, then
drain and dip into batter to half inch of top of iron; submerge in
Crisco and fry until batter is crisp and lightly browned. Remove from
iron and drain on paper. If batter does not cling to iron, then iron is
not hot enough. If Crisco sizzles considerably, and batter case spreads
out and drops from the iron, mold is too hot. If iron is lowered too
far into batter the case will come over top of iron and be difficult to
remove. Creamed dishes of all kinds can be served in these cases. Cold
custards, cooked vegetables, fruits or ices may be also served in the
cases.
Sufficient for forty cases.
Vegetable Pie
¼ cupful melted Crisco
6 potatoes
2 carrots
1 parsnip
½ head celery
1 cupful peas
1 cupful sliced beans
2 onions
4 tomatoes
Pepper and salt to taste
Sufficient white vegetable stock to cover
1 teaspoonful powdered herbs
Peel and slice potatoes and partly boil them. Then prepare parsnip,
carrots, celery and onions, and cook them for fifteen minutes. Grease
large fireproof dish and place in all vegetables in layers, with herbs,
Crisco, salt and pepper to taste. Pour in white stock, cover with layer
of sliced potatoes and bake in moderate oven for one and a half hours.
Sufficient for one large savory pie.
[Illustration: EGGS]
When there is any doubt as to the freshness of eggs, they may be
tested in various ways. Quite fresh eggs will sink in a strong brine,
and as they become stale they remain suspended at different depths
in the brine, until an absolutely stale egg will float. Successful
preservation depends in a great measure upon the condition of the egg
at the time of preserving. Different methods of preserving all aim at
the same thing, namely, at coating the porous shell with some substance
which will prevent the air entering and setting up decomposition. See
page 30.
When used as food, eggs should be cooked at a low temperature--about
160° F., or if in the shell at about 180° F. The time varies with
the size of the egg, from two and a half minutes for poaching a
medium-sized egg to four and a half minutes for boiling a large one. If
too much cooked, or at too high a temperature, the white becomes tough,
hard, and to many people, indigestible.
When required for salads, garnishing, etc., the eggs must be boiled
from ten to twenty minutes, and if the yolks are to be powdered for
sprinkling, they must be cooked for a longer time, or the centers will
be somewhat tough and elastic, and useless for the purpose.
[Illustration]
In beating eggs, a little salt added to the whites helps to bring them
to a froth more quickly. When frothed whites are to be mixed with
a heavier or more solid substance, great care must be taken not to
break down the froth. The object of beating being to mix in air, rough
handling afterwards would render the beating useless; the mixing must
therefore be done very carefully. They should be folded or wrapped
up in the other substance, but the mixing also must be thorough, for
any pieces of white separated from the rest will toughen and taste
leathery, besides failing in the special purpose of giving lightness to
the mixture. After mixing lightly and perfectly all such preparations
should be cooked at once. The white “speck” always should be removed
from a broken egg, as it is easily distinguished after cooking, and in
anything of a liquid nature, such as custards, sauces, etc., it would
be hard and unpleasant.
Baked Omelet
1 tablespoonful melted Crisco
4 eggs
8 tablespoonfuls milk
½ teaspoonful cornstarch
2 tablespoonfuls water
Salt and pepper to taste
Beat eggs well, add milk and beat again, add Crisco, seasonings, and
cornstarch mixed with water. Turn into a Criscoed fireproof dish and
bake in moderate oven fifteen minutes. Serve hot.
Creole Eggs
3 tablespoonfuls Crisco
2 tablespoonfuls flour
8 hard-cooked eggs
2 cupfuls tomato pulp
Salt, pepper, and paprika to taste
1 small chopped onion
1 bay leaf
1 blade mace
2 cloves
2 tablespoonfuls chopped parsley
Pinch of powdered thyme
Slices of cooked ham
Breadcrumbs
Fry onion, pepper, and parsley in Crisco till tender; add cloves,
thyme, bay leaf, and mace, cook three minutes, then stir in flour,
and tomato pulp. Let mixture boil stirring all the time then strain.
Quarter the hard-cooked eggs. Put layer of tomato sauce in Criscoed
baking dish, then layer of ham, then eggs sprinkled with salt, pepper,
and paprika, then sauce, ham, and eggs, last layer being sauce. Cover
with breadcrumbs, dot with Crisco and bake ten minutes in moderate oven.
Curried Eggs
2 tablespoonfuls Crisco
6 hard-cooked eggs
1 small chopped onion
1 chopped sour apple
2 teaspoonfuls curry powder
1 lemon
4 chopped butternuts, or 6 chopped almonds
3 tablespoonfuls cornstarch
2 cupfuls milk
½ teaspoonful salt
Croutons
Boil eggs till hard, peel and place in cold water until required. Fry
onion in Crisco a few minutes, add curry powder, apple, nuts, and
cornstarch moistened with milk. Simmer fifteen minutes. Stir from time
to time. If too thick add a little white stock or water. Cut eggs in
halves, and lay them in the sauce with the salt to get thoroughly hot
through. Put eggs into deep hot dish, strain sauce over them, garnish
with croutons and lemon slices.
Egg Croquettes
2 tablespoonfuls Crisco
2 tablespoonfuls flour
¾ cupful milk
6 hard-cooked eggs
1 teaspoonful chopped parsley
½ cupful chopped cooked tongue or ham
Salt, pepper, and grated nutmeg to taste
1 egg
Breadcrumbs
Chop eggs and mix them with ham, parsley, and seasonings. Melt Crisco,
stir in flour, then add the milk and boil three minutes stirring all
the time. Now add egg mixture and if required add more seasoning. Cool
mixture then divide it into nine portions and make each into a neat
croquette; brush over with the egg beaten with a tablespoonful of
water, roll in breadcrumbs and fry in hot Crisco. Drain and garnish
with fried parsley. Crisco should be hot enough to brown breadcrumb in
forty seconds.
Sufficient for nine croquettes.
Eggs with Cucumber
1 tablespoonful Crisco
3 eggs
1 large cucumber
½ cupful stock
1 tablespoonful tomato pulp
Salt and pepper to taste
1 cupful tomato sauce
Peel cucumber, cut off ends and divide rest into two-inch pieces.
Remove center portion of each with a cutter or small spoon. Place them
in a Criscoed pan with stock; cover with greased paper and cook in
oven till just tender. Great care must be taken so as not to break the
shapes. Break eggs into saucepan, add Crisco and tomato pulp; season
nicely and stir over fire until creamy and just set. Place cucumbers on
hot platter and fill cavities with eggs. Cover with thick tomato sauce,
and serve hot.
Sufficient for five pieces.
Eggs with Tomatoes
3 tablespoonfuls Crisco
4 even-sized tomatoes
8 rounds buttered toast
3 eggs
2 tablespoonfuls cream
1 tablespoonful chopped pimiento
Salt and pepper to taste
Parsley
Select ripe tomatoes but do not have them too large; remove stems
and cut each in halves crossways; remove cores and pips, and fry
lightly in two tablespoonfuls Crisco. Have rounds of buttered toast a
little larger than tomatoes. Beat eggs in small saucepan, add cream,
pimientos, rest of Crisco, seasonings, and stir over fire until creamy
and just setting. Place each half tomato on round of toast, divide egg
mixture into tomatoes, garnish with parsley and serve hot.
Savory Eggs
Crisco
6 eggs
4 tablespoonfuls chopped cooked chicken, ham or tongue
Salt and pepper to taste
2 tablespoonfuls chopped parsley
6 rounds fried toast
Crisco six small molds. Mix ham, parsley, and seasonings together,
throw a little into each mold, shake it well round sides; break into
each mold one egg, taking care not to break yolk, sprinkle with salt
and pepper, and dot with Crisco. Steam four or five minutes, or until
set. Turn out on rounds of fried toast and serve at once.
CANDIES
[Illustration]
It is well to have a confectioner’s thermometer for candy making,
so that the syrup may be removed from the fire at exactly the right
degree. Such thermometers are made of wood, brass, or copper, and the
degrees on them should mark not less than 350°. A thermometer always
should be gently lowered into the boiling sugar. When not in use, it
should be kept hanging on a nail or hook. When required for candy
making, place thermometer in pitcher of warm water, so that it may rise
gradually, and return it to the warm water on removing it from the hot
candy. This dissolves the clinging candy and protects the tube from
breaking. The wooden thermometer can be used to stir with, and is very
easy to keep clean.
If there is no thermometer handy it is better to make a list of the
various stages in sugar boiling, and learn how to test the sugar. First
there is the “thread” (216° F. to 218° F.) This is reached when, on
dipping the finger and thumb first into cold water and then into the
syrup, you can draw them apart, and an unbroken thread is formed, which
gradually can be drawn wider apart on further testing as the degree of
boiling is completed.
[Illustration]
The next is the “pearl” (220° F.) To see if the syrup has reached
this stage, after the sugar has dissolved let it boil for eight to
ten minutes, then dip a wooden skewer into the syrup to obtain a drop
of it. Dip the finger and thumb into cold water, then rub the drop
of syrup between them; if it feels smooth, the syrup has reached the
desired stage. The next is the “blow” (230° F.) Dip a spoon into the
sugar, shake it, and blow through the holes; if sparks of light or
bubbles be seen, you may be sure of the blow. This is followed by the
“feather” (235° F.) To test this, dip a spoon into the boiling syrup,
and when it may be blown easily from the spoon in long shreds it has
reached the right degree.
Next comes the “ball” (240° F. to 250° F.) Dip the finger and thumb
first into cold water, and then into the syrup, the latter then can be
rolled into a soft ball between the finger and thumb. A little longer
boiling gives the hard ball. This in turn is succeeded by the “crack”
(290° F. to 300° F.) To test this, drop a little of the syrup into cold
water; if it then breaks off sharp and crisp it has reached the crack.
The final stage is the “caramel” (350° F.) which comes very quickly
after the crack, the syrup becoming first a pale yellow, and then a
rich golden brown, and finally black or burnt. When it first reaches
this stage the pan should be removed from the fire, a little lemon
juice or water added, and then the whole reboiled to the proper stage
or shade. To prevent granulation, it often is advisable to add a pinch
of cream of tartar, to the pound of sugar.
Chocolate Fudge
1 cupful milk
Pinch of salt
2 squares (2 ozs.) chocolate
2 cupfuls sugar
½ tablespoonful Crisco
1 teaspoonful vanilla extract
Put Crisco, milk, sugar, salt, and chocolate into saucepan, and stir
and boil until it forms a soft ball when tested in cold water, or 240°
F. Remove from fire, add extract, allow to stand a minute, and beat
until creamy. Pour into Criscoed tin and mark off into squares.
Clear Almond Taffy
4 cupfuls sugar
½ cupful Crisco
Pinch cream of tartar
1 cupful water
2 cupfuls almonds
½ teaspoonful almond extract
¼ teaspoonful salt
Blanch, split, and bake almonds to golden brown. Crisco a tin, and
sprinkle almonds on it split side down. Dissolve sugar and water
together in saucepan, add Crisco, salt, and cream of tartar, and boil
until when tested in cold water it will be brittle, or 300° F. Add
almond extract and pour over nuts. When firm, cut in squares.
Sufficient for one large pan.
Cocoanut Caramels
1 cupful desiccated cocoanut
2 tablespoonfuls glucose
1 lb. brown sugar
½ cupful Crisco
1 cupful milk
1 cupful cream
1 teaspoonful rose extract
1 teaspoonful almond extract
¼ teaspoonful salt
Soak cocoanut in milk for twenty minutes, then put it into a saucepan
with sugar, glucose, salt, and one-third of the Crisco, add second
third of Crisco when it forms heavy thread, or registers 230° F., add
third piece of Crisco, cream and extracts, when it again reaches 230°
F. When it reaches the hard ball stage or 250° F., turn at once into a
Criscoed tin. Cut when half cold. When all are cut, wrap each caramel
in waxed paper.
Crisco Drops
½ cupful golden syrup
4 tablespoonfuls Crisco
¼ cupful water
¼ teaspoonful salt
½ teaspoonful vanilla extract
Put Crisco, golden syrup, water, and salt into saucepan and boil until
it is almost brittle when tested in cold water, or 290° F., then add
vanilla. Allow to cool down, and then drop on to Criscoed tin.
Sufficient for twenty drops.
Cream Candy
½ cupful water
2 cupfuls brown sugar
1 tablespoonful Crisco, melted
1 teaspoonful orange extract
¼ teaspoonful salt
Dissolve sugar in water in saucepan over fire, and boil until it spins
a heavy thread, add Crisco and salt and boil until it forms a soft
ball when tested in cold water, or 240° F. Remove pan from fire, add
orange extract, allow to stand five minutes, then stir until the syrup
begins to “grain.” Pour quickly into wet tin. When half cold, mark into
squares; leave till following day in a cool place; then break up. Keep
in airtight tins.
Sufficient for twenty small squares.
Crisco Fruit Fudge
2 cupfuls sugar
1 cupful milk
2 tablespoonfuls cocoa
2 tablespoonfuls Crisco
1 teaspoonful vanilla extract
1 teaspoonful lemon extract
½ cupful chopped English walnut meats
½ cupful sultana raisins
2 tablespoonfuls cream
Pinch of salt
Put Crisco, sugar, cocoa, salt, and milk into saucepan, and stir till
it boils to 240°, or until it forms a soft ball when tested in cold
water. Remove from fire, add raisins, cream, nut meats, and extracts,
and beat mixture until thick and creamy. Put back on stove, and heat,
stirring constantly until melted, then pour into Criscoed tins. When
partly cool mark into neat squares.
Sufficient for thirty squares.
Everton Taffy
1 gill water
2 cupfuls brown sugar
4 tablespoonfuls Crisco
1 teaspoonful vanilla extract
Pinch cream of tartar
¼ teaspoonful salt
Put sugar and water into saucepan; stir occasionally until it boils;
then add cream of tartar. Put cover on pan and boil five minutes, add
Crisco and salt and boil until, when tried in cold water it will snap,
or 300° F. Add vanilla and pour into Criscoed tin. Mark in squares when
half cold, and break up when quite cold. Wrap in waxed paper.
Fig Fudge
Pinch cream of tartar
¼ lb. chopped figs
1 lb. brown sugar
Pinch salt
1 tablespoonful Crisco
1 cupful water
1 teaspoonful lemon extract
Wash and dry figs, then chop them. Put sugar and water into saucepan,
and dissolve, add Crisco and cream of tartar, and when it boils, add
figs, and boil to a soft ball when tried in cold water, or 240° F.,
stirring all the time. Remove pan from fire, add lemon extract and
salt, cool five minutes, then stir until it begins to grain, and
quickly pour into Criscoed tin. When half cold mark in squares.
Honey Squares
1 cupful strained honey
1 cupful brown sugar
1 tablespoonful Crisco
½ cupful cream
¼ teaspoonful salt
Pinch cream of tartar
1 teaspoonful lemon extract
Put Crisco, salt, honey, cream and sugar into saucepan; stir over slow
fire until dissolved, then add cream of tartar. Boil until it forms a
hard ball when tested in cold water, or 252° F. Remove from fire, stir
in lemon extract, and pour into Criscoed tin. Mark into squares before
cold. Wrap in waxed paper.
Sufficient for twenty-five squares.
Maple Candy
1 cupful maple sugar
½ cupful brown sugar
1 tablespoonful Crisco
¼ teaspoonful salt
1 teaspoonful vanilla extract
1 cupful water
Dissolve sugars in water in saucepan over fire, when boiling add Crisco
and salt and boil until it hardens when dropped in cold water, or 258°
F. Remove from fire and add vanilla. Pour into Criscoed tins. When half
cold mark into squares. Wrap in waxed paper.
Molasses Candy
2 cupfuls brown sugar
¼ cupful molasses
3 tablespoonfuls Crisco
¼ teaspoonful salt
1 gill water
1 teaspoonful vanilla extract
Dissolve sugar in water in saucepan over fire, then add Crisco,
molasses, and salt and boil until when tested in cold water it forms a
hard ball, or 254° F. Now add vanilla and pour into Criscoed tin. When
quite cold break into rough pieces.
Peanut Fudge
2 cupfuls brown sugar
½ tablespoonful Crisco
1 cupful milk
¼ teaspoonful salt
1 cupful chopped peanuts
1 teaspoonful vanilla extract
Boil milk, sugar, Crisco, and salt until it forms a soft ball when
tested in cold water, or 240° F. Remove from fire, add nuts and
vanilla, beat until creamy. Pour into Criscoed tins, and when cool cut
into cubes.
[Illustration: _“Now, good digestion wait on appetite and health
on both.”_]
A Calendar of Dinners
January 1
*_Black Bean Soup_
_Roast Leg of Mutton, Currant Jelly_
_Stewed Tomatoes_
_Baked Sweet Potatoes_
_Macedoine Salad_
_Cheese Straws_
_Fruit Cake_
_Coffee_
*_Black Bean Soup_--2 cups black beans, 3 tablespoons Crisco, 1 onion,
1 lemon, 2 quarts stock or water, 2 stalks celery, 2 hard-cooked eggs,
1½ tablespoons flour, 3 cloves, 1 tablespoon Worcestershire sauce,
salt, pepper, red pepper, and mustard to taste.
Wash beans and soak over night; in morning drain, cover with boiling
water and boil 30 minutes; drain, throwing away water. Slice onion,
dice celery, and cook 5 minutes in half of Crisco in soup pot; add
beans, stock or water, and cloves. Simmer until beans are soft, add
more water as stock or water boils away. Rub through sieve, add
remaining Crisco and flour rubbed together, then heat to boiling point,
add seasonings. Cut lemon in thin slices, removing seeds, and cut eggs
in thin slices. Put them into a hot soup tureen, and strain soup over
them.
January 2
_Palestine Soup_
*_Jugged Hare, Red Currant Jelly_
_Brussels Sprouts_
_Potato Puff_
_Endive Salad_
_Cheese Fingers_
_Vanilla Souffle_
_Coffee_
*_Jugged Hare_--1 hare, 1 cup Crisco, 1½ pounds gravy beef, 1 onion, 1
lemon, 6 cloves, 1 cup port wine, few forcemeat balls, salt, red pepper
and pepper to taste.
Skin, paunch and wash hare, cut it into pieces, dredge with flour,
and fry in hot Crisco. Have ready 1½ pints gravy, made from beef, and
thickened with flour. Put this into jar; add pieces of fried hare,
onion stuck with cloves, lemon peeled and sliced, and seasonings; cover
jar tightly, put into saucepan of boiling water, and let it stew until
hare is quite tender, taking care to keep the water boiling. When
nearly ready pour in wine, add forcemeat balls, and allow to cook 10
minutes. Serve with red currant jelly.
For forcemeat balls, mix together in basin, 2 tablespoons Crisco, 4
tablespoons crumbs, 1 tablespoon chopped parsley, ¼ teaspoon poultry
seasoning, ½ teaspoon grated lemon rind, seasoning of salt, pepper, red
pepper, and paprika, and 1 beaten egg, form into small balls, roll in
flour, and add to hare.
January 3
*_Lobster Bisque_
_Toasted Crackers_
_Olives_
_Celery_
_Pickles_
_Roast Pigeons_
_Sweet Potatoes_
_Fried Hominy_
_Lettuce Salad_
_Cheese Balls_
_Lemon Meringue Pie_
_Coffee_
*_Lobster Bisque_--4 tablespoons flour, 3 tablespoons Crisco, 1
tablespoon salt, 1 head celery, 2 lobsters, 1 small onion, 6 whole
white peppers, 4 sprigs parsley, 1 quart milk, white pepper to taste.
Cover lobsters with boiling water, add salt, celery diced, whole
peppers, parsley and onion. Cook until lobsters’ claws can easily be
pulled apart; it will probably take 25 minutes. When cool enough to
handle, cut lobsters down back, remove meat from body and claws. Save
coral. Put back all tough parts with small claws and shells, and cook
for 20 minutes in same liquor. Liquor must be considerably reduced. Dry
coral, rub through sieve. Blend Crisco and flour in saucepan over fire,
stir in milk, let this come to boil, add 2 cups of strained lobster
broth. Bring to boiling point, season with salt and pepper, and stir
in sifted coral enough to give liquid bright pink color. Place lobster
meat cut in fine pieces in hot tureen, pour hot mixture over and serve
hot.
January 4
_Lentil Soup_
_Roast Loin of Pork, Apple Sauce_
_Potato Balls_
_Artichokes, a la Creme_
*_Orange Salad_
_Cheese Fingers_
_Pineapple Pudding_
_Coffee_
*_Orange Salad_--1 tablespoon brandy, 1 tablespoon melted Crisco,
½ teaspoon sugar, 1 teaspoon chopped tarragon, 1 teaspoon chopped
chervil, and 6 oranges.
Cut peel from oranges, carefully removing all pith, cut out pulpy
pieces in each of natural divisions so that there is no skin of any
kind or pips taken out with pieces fruit, sprinkle over these pieces
tarragon, chervil, melted Crisco, brandy and sugar. This salad should
be placed on ice if possible 1 hour before serving.
January 5
_Cheese Canapes_
_Julienne Soup_
_Bread Sticks_
*_Roast Stuffed Chicken, Brown Gravy_
_Creamed Cauliflower_
_Potato Croquettes_
_Olive Salad_
_Cheese Relish_
_Pistachio Ice Cream_
_Coffee_
*_Roast Stuffed Chicken_--6 tablespoons breadcrumbs, 2 tablespoons
Crisco, 2 tablespoons chopped cooked ham, 1 beaten egg, 1 teaspoon
chopped parsley, 1 chicken, 2 tablespoons milk, seasoning red pepper,
white pepper, salt, powdered mace and herbs to taste.
Clean and draw chicken. Melt Crisco, add it to crumbs, ham, egg,
parsley, milk, and seasonings; mix and place in breast of fowl. If
young chicken leave on feet, which should be scalded and skinned; if an
older bird, cut off legs half-way to first joint, turn back pinions,
run skewer through them, catching top part of legs; tie bottom part
of legs together. Set in hot oven from ¾ to 1¼ hours, according to
size; baste well with melted Crisco, and about 15 minutes before it is
finished dredge with flour and brown. To make brown gravy, pour from
tin fat, sprinkle in 2 teaspoons browned flour, then add 1 cup boiling
water, containing ½ teaspoon extract beef, salt and pepper; allow this
to boil 3 minutes, strain over chicken, or serve in sauceboat.
January 6
_Oyster Cocktail_
_Fried Cod Steaks_
_Potatoes au Gratin_
*_Stewed Tomatoes_
_Cold Slaw_
_Cheese Wafers_
_Cocoanut Pudding_
_Coffee_
*_Stewed Tomatoes_--1 can tomatoes, 2 tablespoons Crisco, 1 cup
breadcrumbs, seasoning salt, pepper and paprika.