baking powder, 1 cup milk, 2 eggs, and 3 tablespoons melted Crisco. Mix
and sift dry ingredients. Add beaten yolks, Crisco and milk. Beat well;
cut and fold in stiffly beaten whites. Spread mixture ½ inch thick on
Criscoed pans. Lay apples cut into eighths in 2 rows on top of dough.
Sprinkle with sugar; bake in hot oven 30 minutes. Serve with lemon
sauce.
October 12
_Cream of Carrot Soup_
_Roast Pig, Apple Sauce_
_Candied Sweet Potatoes_
_Creamed Celery_
_Kumquat Salad_
*_Cheese Croutons_
_Coffee_
*_Cheese Croutons_--Cut crusts from thin slices of stale bread and
spread lightly with creamed Crisco, then with a layer of cream cheese
seasoned with salt and pepper. Cover with a second slice of bread and
cut into fingers 1 inch wide, using a sharp knife. Place in a shallow
pan and brown in a hot oven.
October 13
*_Peanut Puree_
_Roast Pig Reheated in Casserole_
_Squash_
_Baked Potatoes_
_Red Cabbage Salad_
_Sultana Roll_
_Coffee_
*_Peanut Puree_--1 cup peanut butter, 1 quart milk, 1 tablespoon
Crisco, 1 teaspoon onion juice, 1 tablespoon cornstarch, 1 bay leaf, 1
blade mace, pepper and salt to taste. Put milk, Crisco, peanut butter,
onion juice, pepper, bay leaf and blade mace in double boiler; stir and
cook until hot. Moisten cornstarch in little cold milk and add it to
hot milk; stir until smooth and thick; strain through sieve. Add salt
and serve at once with croutons.
October 14
*_Grilled Halibut with Parmesan_
_Roast Mutton, Currant Jelly Sauce_
_Creamed Turnips_
_Browned Sweet Potatoes_
_American Salad_
_Apple and Prune Pie_
_Coffee_
*_Grilled Halibut with Parmesan_--Take desired number of fillets
of halibut and grill on both sides until nicely browned. Take from
broiler, spread with Crisco, cover with grated Parmesan cheese, season
with salt and dash of paprika on each slice, and set in hot oven until
cheese is well browned and melted. Serve with lemon slices and potato
balls tossed in melted Crisco containing chopped parsley.
October 15
*_Broiled Smelts_
_Roasted Squabs_
_Oyster Plant, Italian Style_
_Oriental Salad_
_Sweet Cider Jelly_
_Coffee_
*_Broiled Smelts_--Select 12 large smelts, clean well and split.
Chop 12 olives, ½ green pepper with seeds removed, 2 sprigs parsley,
add ½ tablespoon Crisco. Spread paste inside each smelt. Close fish
together, sprinkle with salt, moisten with melted Crisco and broil over
clear fire.
October 16
_Poëled Fowl, Cranberry Sauce_
_Mashed Potatoes_
_Cauliflower au Gratin_
_Tomato and Green Pepper Salad_
_Macaroon Custard_
*_Queen Cakes_
_Coffee_
*_Queen Cakes_--½ cup sugar, ½ cup Crisco, ½ teaspoon salt, 3
eggs, ¼ cup currants, ¼ cup glace cherries (cut in dice), grate nutmeg,
thin rind ½ lemon (chopped finely), juice 1 lemon, 1 cup flour, 4
tablespoons rice flour, and 1 teaspoon baking powder. Put Crisco and
sugar in basin and work with wooden spoon to cream, add salt and eggs 1
by 1, and beat mixture thoroughly.
Mix in separate basin fruit, lemon rind, flours and baking powder.
Stir this into other mixture, add nutmeg, and strained lemon juice.
Stir mixture several minutes longer. Have ready Criscoed gem tins,
three-parts fill them with mixture and bake in fairly hot oven from 20
to 25 minutes. Unmold cakes and place on sieve to cool. Cakes may be
coated with chocolate or boiled frosting.
October 17
_Baked Veal Cutlet_
_Potatoes Scalloped with Green Peppers_
_Succotash_
_Spinach Salad_
*_Apple Pie, Whipped Cream_
_Coffee_
*_Apple Pie_--Core, peel and cut in halves 8 tart apples. Line
pie plate with Crisco pastry, and fill with apples; sprinkle over 3
tablespoons sugar, ½ teaspoonful cinnamon, or nutmeg and cloves, and 2
tablespoons Crisco in small pieces. Bake till apples are soft, then, at
the last moment cover with 1 cupful whipped cream, and send to table.
October 18
_Rice Soup_
_Fish Pudding_
_Cauliflower_
*_Savory Potatoes_
_Cheese Custard_
_Apple Dumplings_
_Coffee_
*_Savory Potatoes_--Pare 10 large potatoes and slice them, add 1
chopped onion. Crisco pudding dish, put in potatoes and onion, sprinkle
with salt and pepper, 1 teaspoon sage and dot with Crisco, add 1 cup
water and bake for 1¼ hours.
October 19
_Lamb Cutlets, Morland Style_
*_Artichokes_
_Riced Potatoes_
_Celery Salad_
_Crackers_
_Cheese_
_Peach Melba_
_Coffee_
*_Artichokes_--Select some small artichokes, trim them and put in
earthenware stewpan containing some hot Crisco. Season with salt and
pepper and cover stewpan, leaving to cook for about 10 minutes. Then
add for each 1 dozen artichokes, 1 pint canned peas and 1 shredded
lettuce. Cover once more and cook gently without moistening, the
moisture of lettuce and peas sufficing.
October 20
_Canteloupes_
_Young Chickens, Roasted_
_Stuffed Tomatoes_
*_Grilled Potatoes_
_Apple and Nut Salad_
_Fruit Cup_
_Coffee_
*_Grilled Potatoes_--Cut cold boiled potatoes into ½ inch slices
lengthways, dip in melted Crisco, sprinkle with chopped olives, pour
over a little melted Crisco and send to table.
October 21
*_Giblet Soup_
_Spiced Shoulder of Mutton_
_Brussels Sprouts_
_Mashed Potatoes_
_Prune Mold_
_Coffee_
*_Giblet Soup_--Scald and cut up 1 set of giblets--these include
the neck, gizzard, liver, and heart of any fowl, put them into a pan
with 1 quart stock or water, 1 whole onion stuck with cloves, and the
grated rind of ½ a lemon. Simmer for 3 hours and strain. Peel and slice
2 onions and fry them in 3 tablespoons melted Crisco when brown, stir
in 1 tablespoon flour and fry it brown, add the stock and stir till
boiling, put back the giblets, season with salt and pepper, 1 grated
carrot and simmer for 30 minutes.
October 22
*_Okra Soup_
_Curried Mutton_
_Rice_
_Stewed Celery with Egg Sauce_
_Asparagus Salad_
_Pear Fritters_
_Coffee_
*_Okra Soup_--Cut into pieces 2½ cups okra, slice 1 onion, slice 1
carrot, slice 1 turnip, three tomatoes skinned and sliced, 1 cup beans,
1 can peas, dice 2 stalks celery and chop 3 tablespoons parsley.
Melt 3 tablespoons Crisco in a saucepan, add onion, carrot, turnip,
beans, and cook 15 minutes, add okra, celery, and 5 cups water, cook
slowly for 1½ hours, add seasoning of salt, pepper and red pepper,
tomatoes, corn and peas and simmer for 40 minutes. If too thick, thin
with stock. Serve hot.
October 23
*_Haricot of Veal_
_Baked Tomatoes_
_Russian Fish Salad_
_Date Souffle_
_Coffee_
*_Haricot of Veal_--Cut 2 pounds fillet of veal into small pieces
of uniform shape and size, and fry till a light brown in hot Crisco.
Add 2 tablespoons flour blended with 2 tablespoons melted Crisco.
Season with salt and pepper, cover with 1 pint stock or water, and
let simmer, covered closely, till veal is done and till stock is well
cooked away. Take up, arrange in circle on dish, and in center put Lima
beans, boiled and reheated in plenty of Crisco.
October 24
_Roast Pork, Apple Sauce_
_Browned Parsnips_
_Glazed Sweet Potatoes_
_Porcupine Salad_
*_Black Cap Pudding_
_Coffee_
*_Black Cap Pudding_--Mix ¼ cup currants, with 3 tablespoons
sugar, ½ teaspoon salt, 1¼ cups flour sifted with 1 teaspoon baking
powder, ½ teaspoon grated nutmeg, 2 tablespoons Crisco, 2 well beaten
eggs, and 2 cupfuls milk, and beat well together. Crisco a pudding
mold, sprinkle in some currants, pour in mixture, cover with greased
paper and steam for 2 hours. Serve with milk.
October 25
_Wild Duck with Mushrooms_
*_Stuffed Egg Plant_
_Apple and Cucumber Salad_
_Almond Pudding_
_Hot Cheese Denises_
_Coffee_
*_Stuffed Egg Plant_--Parboil 1 egg plant and cut in halves.
Scrape out some of the inside and chop some cold cooked meat with 2
tomatoes, 1 onion, and 2 green peppers. Then mix with 1 beaten egg, 1
tablespoon Crisco, and salt and pepper to taste. Fill halves with this
mixture; sprinkle with breadcrumbs and tiny bits of Crisco, put in
baking dish with little stock or water, and bake.
October 26
_Mock Pigeon, Espagnole Sauce_
*_Scalloped Pumpkin and Rice_
_Baked Sweet Potatoes_
_Combination Salad_
_Honeycomb Pudding_
_Coffee_
*_Scalloped Pumpkin and Rice_--In Criscoed fireproof dish arrange
layer of stewed pumpkin, cover with layer of boiled rice, then layer
of white sauce, proceed until ingredients are used. Cover with crumbs,
dot with Crisco and bake until browned on top. To cook pumpkin, cut in
two, scrape out the interior, pare and cut into small pieces. Steam and
cook till tender. Rub through a sieve, add 2 tablespoons Crisco, season
with salt, pepper, and paprika.
October 27
_Noisettes of Mutton_
_String Beans_
_Latticed Potatoes_
_French Salad_
*_Chestnut Dainty_
_Coffee_
*_Chestnut Dainty_--Boil 1 pound of Italian chestnuts 15 minutes;
then remove shells and skins, and put back to boil until tender, with
1 cup of milk and 1 teaspoon Crisco, on the back part of range until
soft enough to rub through a sieve. Crisco a mold well and line thickly
with pulp, then add layer of apple sauce colored pink with currant
jelly; then another layer chestnuts and again a layer of apple sauce.
Over this squeeze some lemon juice, and bake in quick oven. Turn out on
platter, and surround with whipped cream, colored with little currant
jelly.
October 28
_Shrimp Canapes_
_Roast Mutton, Onion Sauce_
*_Celeriac_
_Sweet Potatoes_
_Corn Salad_
_Pumpkin Pie_
_Coffee_
*_Celeriac_--Well wash and peel the celeriac. Cut them in quarters
and boil in boiling salted water until quite tender. Drain well and
arrange in a hot dish and pour egg sauce over them.
For egg sauce, blend 2 tablespoons Crisco with 2 tablespoons flour, add
1 cup milk and stir till boiling, add seasoning of salt and pepper and
boil for 8 minutes, stirring all the time, then add 2 hard-cooked eggs
rubbed through a sieve, mix well and serve.
October 29
_Cream of Spinach Soup_
_Baked White Fish, Caper Sauce_
_Rice Croquettes_
_String Beans_
_Celery_
_Boiled Dressing_
*_Chestnut Tartlets_
_Coffee_
*_Chestnut Tartlets_--Boil and mash 1 pint chestnuts, add ¼ cup
each creamed Crisco and cream, 1 beaten yolk, ¼ cup powdered sugar,
little salt, and 1½ cups milk. Cover inverted small tartlet tins with
Crisco pastry, bake, and fill with mixture, and bake again.
October 30
_Brussels Sprout Soup_
*_Rabbit, a la Marengo_
_Parisian Potatoes_
_Braised Celery_
_Lettuce, French Dressing_
_Prune and Rice Meringues_
_Coffee_
*_Rabbit, a la Marengo_--Cut up 1 rabbit into neat joints. Melt ½
cup Crisco in saucepan, put in rabbit and fry it quickly till browned,
add 2 chopped small onions, and fry for a few minutes, pour off any fat
into another pan, add to rabbit 1 cup brown sauce, 2 chopped tomatoes,
8 button mushrooms, seasoning of salt, pepper, and paprika. Put on lid
and simmer gently 1 hour. Arrange rabbit on hot dish, put mushrooms in
heaps round with thin lemon slices, season gravy and pour it over.
October 31
_Clear Soup_
*_Braised Duck with Turnips_
_Riced Potatoes_
_Spinach_
_Orange Salad_
_Goblin Cakes_
_Nuts_
_Candies_
_Custard Souffle, Vanilla Sauce_
_Coffee_
*_Braised Duck with Turnips_--Wash and cut 2 carrots, 2 stalks
celery, 2 turnips, 1 onion in large pieces, put them in pan, on these
place 4 slices ham, then 1 duck trussed for roasting, 1 bunch parsley,
2 cups water, dust nutmeg, pepper, and salt. Lay Criscoed paper over
top, then lid, and simmer 1 hour or till duck is tender.
Melt 3 tablespoons Crisco in a pan, add 1 dozen small peeled turnips
and toss till they are golden color. When duck is cooked, remove
strings and skewers. Put on hot dish, and arrange turnips round. Season
gravy and strain over duck.
November 1
_Irish Stew_
_Baked Rice_
_Lima Beans_
_Macedoine Salad_
*_Chocolate Cream Pie_
_Coffee_
*_Chocolate Cream Pie_--2 squares chocolate, ¼ cup cornstarch, 1
teaspoon Crisco, 1 pint milk, 2 egg whites, ½ cup sugar, 3 egg yolks,
¼ teaspoon salt, and 1 tablespoon vanilla. Melt chocolate, add sugar,
cornstarch, egg yolks, salt, Crisco and milk. Cook in double boiler
till thick, stirring constantly; flavor with vanilla. Pour into a baked
pie crust shell, cover with meringue made by beating egg whites till
stiff and adding 2 tablespoons sugar; brown in oven and serve cold.
November 2
_Baked Rolled Fillets of Fish, Bechamel_
_Sauce_
_Cucumber Salad_
_Yeast Rolls_
*_Roast Guinea Chickens, Guava Jelly_
_Rice Croquettes_
_Scalloped Egg Plant_
_Pear and Celery Salad_
_Lemon Sherbet_
_Sponge Cake_
_Coffee_
*_Roast Guinea Chickens_--Put 2 tablespoons Crisco in each of
the birds, this prevents them getting dry. Slit 2 slices bacon once
or twice then tie over breasts of birds, which should be trussed for
roasting. Wrap them in Criscoed paper and bake in a quick oven for 30
minutes, baste well and frequently; for the last 8 minutes remove paper
and bacon; sprinkle with a little flour, salt and pepper, baste well,
and let brown. Serve on hot dish, garnished with rolls of bacon. Hand
with it gravy, bread sauce, and guava jelly.
November 3
_Celery Soup_
*_Casserole of Lamb_
_Sweet Pickle_
_Creamed Onions_
_Mashed Potatoes_
_Cabbage Salad_
_Caramel Ice Cream_
_Coffee_
*_Casserole of Lamb_--2½ pounds loin of lamb, ½ cup rice, 2 cups
good gravy, 1 blade mace, ½ cup Crisco, 2 egg yolks, salt and pepper,
and a little grated nutmeg. Half roast loin of lamb, and cut it into
steaks. Boil rice in boiling salted water for 10 minutes, drain it, and
add to it gravy with nutmeg and mace; cook slowly until rice begins to
thicken, remove it from fire, stir in Crisco, and when melted add yolks
of eggs well beaten; Crisco a casserole well, sprinkle steaks with salt
and pepper, dip them in melted Crisco, and lay them in Criscoed dish;
pour over gravy that comes from them, add rice and simmer for ½ an hour.
November 4
_Tomato Soup_
*_Steamed Cod, Parsley Sauce_
_Roast Ribs of Beef, Horseradish Sauce_
_Colcannon_
_Potatoes_
_Charlotte Russe_
_Coffee_
*_Steamed Cod_--Wipe 4 cod steaks dry, and sprinkle with salt,
pepper, lemon juice, and melted Crisco on under side; lay on Criscoed
platter, put another Criscoed platter over; set on top of saucepan of
boiling water, and steam ¾ of an hour, or until fish begins to leave
bones. Serve with parsley sauce.
For parsley sauce. Blend 2 tablespoons Crisco with 2 tablespoons flour
in a pan over the fire, add 1 cup milk and stir till boiling, season
with salt, pepper and red pepper, and stir and cook for 10 minutes,
then add 1 tablespoon chopped parsley, and serve.
November 5
_Ham Timbales, Cheese Sauce_
_Paprika Potatoes_
_Spinach_
_Apple and Celery Salad_
*_Cocoanut Pudding_
_Coffee_
*_Cocoanut Pudding_--1 cup scalded milk, ¾ cup soft breadcrumbs, ½
cup grated cocoanut, 2 egg yolks, 1 tablespoon Crisco, ½ cup cocoa, ½
cup sugar, 1 teaspoon lemon juice, 2 egg whites, and ¼ teaspoon salt.
Soak bread in scalded milk until soft. Add cocoanut, sugar, cocoa,
Crisco, lemon juice and salt; beat well; add yolks eggs beaten, cut and
fold in stiffly-beaten whites. Turn into Criscoed pudding dish and bake
in moderate oven 30 minutes. Serve hot or cold.
November 6
_Roast Duck_
_Egg Plant Croquettes_
_Peppers Stuffed with Rice_
_Canned Pears on Lettuce, with Mayonnaise_
*_Brown Bread Souffle_
_Coffee_
*_Brown Bread Souffle_--Melt 2½ tablespoons Crisco, add ½ cup
milk, ½ cup cream, 2 cups brown breadcrumbs, ¼ teaspoon salt, and
grated rind 1 lemon; let boil 2 minutes, stirring well, remove pan from
fire, add 4 tablespoons sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla
extract, and when cool, beaten yolks 4 eggs. Beat egg whites stiffly
and add them lightly. Pour mixture into Criscoed tin, cover with
Criscoed paper and steam gently 1 hour. Serve hot with sweet sauce.
November 7
_Corned Beef_
*_Cabbage, a la Creme_
_Potatoes_
_Olive Salad_
_Hasty Pudding_
_Cocoanut Cakes_
_Coffee_
*_Cabbage, a la Creme_--Trim and wash 1 cabbage, then boil in
boiling salted water, adding 1 peeled onion stuck with 2 cloves. When
tender take out onion and drain cabbage. Either chop finely or rub
through a sieve. Melt 1 tablespoon Crisco in pan, put in cabbage, stir
it well, add 3 tablespoons cream gradually, salt and pepper to taste.
When thoroughly hot, pile in hot dish, and garnish with sippets fried
bread or toast.
November 8
_Cold Corned Beef_
_Baked Potatoes_
_Pickled Beets_
_Cauliflower Salad_
_Cheese Wafers_
*_Golden Pudding_
_Coffee_
*_Golden Pudding_--Line and ornament small pudding dish with puff
pastry. Beat 2 tablespoons Crisco with 4 tablespoons sugar till creamy,
add 4 tablespoons cakecrumbs, yolks 3 eggs beaten with ½ cup milk, ½
teaspoon salt, grated rind and strained juice 2 oranges. Pour into
pudding dish, and bake 40 minutes. Whip up egg whites to stiff froth,
stir in 3 tablespoons sugar, few drops yellow color, 1 teaspoon orange
extract, and pile on top of pudding. Put back in oven to brown.
November 9
_Broiled Steak_
_Mashed Potatoes_
_Spinach with Butter Sauce_
_Escarole Salad_
*_Cheese Fondue_
_Coffee_
*_Cheese Fondue_--2 tablespoons flour, ½ cup grated cheese, 1
tablespoon Crisco, 2 eggs, salt, pepper and red pepper, and ½ cup milk.
Melt Crisco, add flour, then milk gradually. Stir till they boil, cool
a little, add cheese and yolks and seasonings. Fold in whites stiffly
beaten. Pour into a Criscoed souffle tin. Bake 20 minutes in hot oven.
Fold a napkin round and serve hot.
November 10
_Haddock au Gratin_
*_Venison Cutlets_
_Hashed Browned Potatoes_
_Oyster and Celery Salad_
_Marrons, a la Creme_
_Coffee_
*_Venison Cutlets_--Trim venison cutlets in usual way. Put 4
tablespoons Crisco in saute pan and when hot put in cutlets, seasoned
with salt and pepper, fry till brown. Then take out cutlets, put into
pan ½ tumbler currant jelly to melt, add 2 tablespoons Crisco with ½
teaspoon salt, and serve separately with cutlets.
November 11
*_Baked Scallops in Shells_
_Chicken Souffle_
_Fried Celery_
_Latticed Potatoes_
_Watercress and Green Pepper Salad_
_Meringues Glaces_
_Coffee_
*_Baked Scallops in Shells_--Take desired quantity of fresh
scallops--1 pint or 1 quart, and cook them in little white wine until
done. Drain, cut in quarters, and add to them ½ their quantity of
minced onion fried until tender, but not brown. Moisten with white
sauce, season with red pepper and salt, heap high in scallop shells,
cover with breadcrumbs moistened in melted Crisco, and brown in hot
oven. Garnish with lemon slices and parsley.
November 12
_Hamburg Steak Balls_
_Mashed Potatoes_
_Fried Parsnips_
_Apple and Celery Salad_
*_Baked Indian Pudding_
_Coffee_
*_Baked Indian Pudding_--3½ quarts milk, 3 tablespoons cornmeal,
½ pint molasses, 3 tablespoons Crisco, 1 teaspoon salt, 1 teaspoon
cinnamon, and ½ teaspoon ginger. Boil 1 quart milk; add to it molasses,
Crisco, salt, and spices, and lastly meal stirred smooth with little
cold milk; scald whole together, and turn into a well Criscoed baking
dish. When it begins to crust over, stir it all up from bottom, and
add 1 pint of cold milk. Repeat process every ½ hour, or oftener if
pudding browns too fast, till 5 pints are used; then let it bake till
done--6 hours in all. Serve hot with sauce of grated or granulated
maple sugar stirred into rich cream, and kept very cold till needed.
November 13
_Lamb Cutlets_
_Potatoes_
*_Curried Lima Beans_
_Tomato Salad_
_Cheese Fritters_
_Benedictine Jelly_
_Coffee_
*_Curried Lima Beans_--Chop 1 onion finely and fry it for a few
minutes in 2 tablespoons Crisco, add 1 tablespoon curry powder, 1
teaspoon salt, 1 teaspoon flour, 1 teaspoon lemon juice, and 1 cup
water, allow to cook slowly for 20 minutes, then add 1½ cups cooked
lima beans, mix well and serve hot.
November 14
_Cream of Tomato Soup_
*_Nut Roast, Piquante Sauce_
_Sweet Potatoes_
_Fried Egg Plant_
_Lettuce Salad_
_Baked Quinces_
_Gingerbread_
_Coffee_
*_Nut Roast_--½ cup lentils, ½ cup shelled roasted peanuts, ½
tablespoon Crisco, ½ cup toasted breadcrumbs, ½ teaspoon salt, ½
saltspoon pepper and milk. Soak lentils over night; in morning drain,
cover with fresh water and bring to boil. Drain again; and put in fresh
water and cook until tender. Drain once more; throw away water and
press lentils through colander. Add nuts, either ground or chopped,
Crisco, breadcrumbs, seasoning and milk sufficient to make mixture
consistency of mush. Put into Criscoed baking dish; bake in moderate
oven 1 hour; turn out on heated platter; garnish with parsley or
watercress and serve with Piquante sauce.
Vegetarian
November 15
_Sweet Potatoes au Gratin_
_Corn, a la Southern_
*_Raisin and Nut Bread_
_Apples Stuffed with Celery_
_Caramel Custards_
_Coffee_
*_Raisin and Nut Bread_--1 egg, ¾ cup sugar, 1½ cups milk, 1
teaspoon salt, 3 cups flour, 2 teaspoons baking powder, 2 tablespoons
Crisco, ½ cup raisins, and 1 cup chopped walnut meats. Beat egg with
sugar; add sifted flour, baking powder and salt alternately with milk;
last add Crisco, melted, and walnuts. Bake in deep pan in slow oven 45
minutes.
November 16
_Cream of Corn Soup_
_Roast Turkey, Giblet Sauce_
_Mashed Potatoes_
_Creamed Onions_
_Melon Mangoes_
_Cheese Fingers_
*_Apple Strudel_
_Coffee_
*_Apple Strudel_--Sift 2 cups flour with ½ teaspoonful salt and
1 teaspoon sugar. Add gradually 1 cup lukewarm water, and knead until
dough does not stick to hands. Roll dough as thin as possible on
floured board. Place clean tablecloth on table, put rolled out dough on
it and pull carefully with fingers to get thin as possible. Mix 4 cups
chopped apples with 1 cup sugar, 1 tablespoon cinnamon, 1 cup seeded
raisins, and 1 cup currants. Spread over dough, and spread little
Crisco over apples. Take cloth in both hands, and roll strudel over and
over like roly poly. Roll strudel into Criscoed baking pan and bake in
hot oven until brown.
November 17
*_Stewed Rabbit_
_Glace Potatoes_
_Baked Onions_
_Jellied Baked Beans_
_Cranberry Bavarian Cream_
_Coffee_
*_Stewed Rabbit_--Melt 4 tablespoons Crisco in saucepan; joint
rabbit and fry quickly in Crisco, then fry 1 sliced onion until
browned, stir in 2 tablespoons flour and brown flour; now add
gradually 2 cups water and stir till smooth, when boiling add salt,
pepper, and paprika to taste, and 2 tablespoons chopped parsley; simmer
slowly 1½ hours. Dish and strain over gravy.
November 18
_Julienne Soup_
_Toast Points_
_Stuffed Hearts_
_Pickles_
_Browned Potatoes_
_Baked Squash_
*_Almond and Apple Pudding_
_Coffee_
*_Almond and Apple Pudding_--Pare and core 6 apples, chop
into small pieces and sprinkle with ½ cup sugar. Have ready 2 cups
breadcrumbs, soaked in ½ cup milk to which 1 tablespoon melted Crisco
has been added. Beat 2 eggs till light, add to them grating of nutmeg,
a pinch of cinnamon and good pinch of salt. Mix apple with soaked
breadcrumbs, then eggs, and lastly 2 dozens blanched almonds chopped
fine. Thin with ½ cup milk, then pour into Criscoed tin and bake. Serve
with sweetened cream.
November 19
_Spare Ribs Stew_
_Rice Croquettes_
_Waldorf Salad_
_Cheese Biscuits_
*_Cranberry Pudding_
_Coffee_
*_Cranberry Pudding_--Cream ½ cup Crisco with 1 cup sugar, add 3
eggs well beaten, ½ cup milk, 3½ cups flour, 2 teaspoons baking powder,
½ teaspoon salt, and ½ teaspoon almond extract, then stir in 1½ cups
cranberries, turn into Criscoed mold, cover with greased paper and
steam 4 hours. Serve with milk.
November 20
_Oyster Croquettes_
*_Stuffed Lamb Chops_
_Chestnut Puree_
_Mashed Potatoes_
_Egg Plant Fritters_
_Kumquat and Endive Salad_
_Stewed Figs_
_Coffee_
*_Stuffed Lamb Chops_--Wipe 6 French chops, cut 1½ inches thick.
Split meat in halves, cutting to bone. Cook 2½ tablespoons Crisco and
1 tablespoon chopped onion 5 minutes; remove onion, add ½ cup chopped
mushroom, and cook 5 minutes; add 2 tablespoons flour, 3 tablespoons
stock, 1 teaspoon chopped parsley, ¼ teaspoon salt, and few grains red
pepper. Spread mixture between layers of chops, press together lightly,
wrap in Criscoed paper cases, and broil 10 minutes. Serve with chestnut
puree.
November 21
_Baked Boned White Fish_
_Bread Dressing, Drawn Butter Sauce_
_Stewed Tomatoes_
_Mashed Potatoes_
*_Date Pudding_
_Coffee_