,the ,story of ,,crisco    #aiac  #aiad 
#aiae  #aiaf  ,the ,procter  ,gamble    
,co4  ,cincinnati    ,,eleventh         
,,edition      ,price ,twenty-,five     
,cents          ,illustration3 ,the     
,story of ,,crisco          ,,table ,,of
 ,,contents      ,introduction    ,the  
,story of ,crisco    ,things ,to        
,remember    ,hints ,to ,young ,cooks   
,how ,to ,choose ,foods    ,methods of  
,cooking    ,time ,table for ,cooking   
,the ,art of ,carving    ,soups    ,fish
    ,meats    ,vegetables    ,salads    
,puddings    ,sandwiches    ,pastries   
,breads    ,cakes    ,vegetarian ,dishes
    ,eggs    ,candies    ,calendar of   
,dinners          ,a    ,,appetizers    
,lettuce ,cocktail                      
#aec  ,onion ,cocktail                  
#afa      ,b    ,,breads    ,apple      
,strudel                                
#bba  ,boston ,brown                    
#ih  ,brown ,nut                        
#ih  ,coffee                            
#ii  ,coffee1 ,swedish                  

#aac  ,corn                             
#ajj  ,crisco ,milk                     
#aja  ,fruit1 ,yorkshire                
#aad  ,gluten                           
#ajd  ,graham                           
#ajb  ,health                           
#aje  ,hominy                           
#aje  ,nut1 ,steamed                    
#aab  ,raisin and ,buttermilk           
#aji  ,raisin and ,nut                  
#bba  ,rolled ,oats                     
#aji  ,rye1 ,swedish                    
#aac  ,savarin                          
#aaj  ,southern ,spoon                  
#aab  ,water                            
#aad  ,wheat1 ,entire                   
#ajb      ,,breads  ,biscuits1 ,rolls1  
,etc4    ,baking ,powder ,biscuit       
#ig  ,buttermilk ,biscuit               
#ih  ,citron ,buns                      
#ii  ,cornmeal ,rolls                   
#ajj  ,crisco ,batter ,cakes            
#aja  ,dessert ,biscuit                 
#aja  ,fruit ,rolls                     
#ajd  ,hot ,cross ,buns                 

#ajf  ,lunch ,rolls                     
#ajg  ,maryland ,beaten ,biscuits       
#ajg  ,scones1 ,cream                   
#ajj  ,scones1 ,oven                    
#ajh  ,soda ,beaten ,biscuit            
#aaa  ,sour ,milk ,biscuit              
#aaa  ,twin ,biscuit                    
#aac      ,,breads  ,muffins1 ,etc4     
,bran ,gems                             
#ih  ,columbia ,muffins                 
#ajj  ,corn ,cakes                      
#aid  ,ginger ,gems                     
#ajd  ,golden ,corn ,muffins            
#aje  ,imperial ,muffins                
#ajf  ,muffins                          
#ajg  ,pop ,overs                       
#aih  ,rye ,muffins                     
#aaj  ,sour ,milk ,tea ,cakes           
#aab      ,c    ,,cakes    ,almond and  
,citron                                 
#acj  ,black ,cake with ,prune ,filling 
#aai  ,boiling ,water                   
#abj  ,butterless-,milkless-,eggless    
#abj  ,caramel                          
#aba  ,chocolate                        

#aba  ,chocolate1 ,black                
#aha  ,cream ,puffs                     
#abc  ,cream ,puff ,balls               
#abc  ,cushion                          
#aih  ,devil's ,food                    
#abd  ,dutch ,apple                     
#bad  ,feather                          
#baj  ,fig                              
#abe  ,flag                             
#aid  ,fruit ,cake1 ,apple ,sauce       
#aai  ,fruit ,cake1 ,crisco             
#abc  ,fruit ,cake1 ,southern           
#acb  ,fruit ,drops                     
#ajc  ,genoa                            
#ahe  ,gennoise                         
#abe  ,gingerbread                      
#abe  ,gingerbread1 ,whole ,wheat       
#acb  ,gold                             
#abf  ,golden ,orange                   
#abf  ,hurry ,up                        
#abf  ,jam                              
#bjg  ,jelly ,roll                      
#abi  ,lady ,baltimore                  
#abg  ,layer ,cake1 ,cocoanut           
#abb  ,layer ,cake1 ,cocoanut           

#bbf  ,layer ,cake1 ,coffee             
#aab  ,layer ,cake1 ,lemon              
#abg  ,lord ,baltimore                  
#abh  ,lunch ,cakes                     
#abh  ,marble                           
#abi  ,marmalade                        
#abi  ,mocha                            
#aif  ,pound                            
#abj  ,princess                         
#bje  ,queen ,cakes                     
#bae  ,rose ,leaf                       
#aca  ,sand                             
#abg  ,shortcake1 ,oyster               
#eg  ,shortcake1 ,peach                 
#abd  ,shortcake1 ,red ,raspberry       
#aie  ,shortcake1 ,strawberry           
#abd  ,shortcake1 ,scotch               
#aca  ,seed ,cake1 ,old ,fashioned      
#acj  ,silver ,nut                      
#aca  ,simnel                           
#aca  ,sponge                           
#abg  ,tilden                           
#bjb  ,walnut                           
#acj  ,wholesome ,parkin                
#acb      ,,candies    ,chocolate ,fudge

                                        
#add  ,clear ,almond ,taffy             
#add  ,cocoanut ,caramels               
#add  ,cream ,candy                     
#ade  ,crisco ,drops                    
#ade  ,crisco ,fruit ,fudge             
#ade  ,everton ,taffy                   
#ade  ,fig ,fudge                       
#adf  ,honey ,squares                   
#adf  ,maple ,candy                     
#adf  ,molasses ,candy                  
#adf  ,peanut ,fudge                    
#adg      ,,cheese ,,dishes             
,aigrettes                              
#aig  ,biscuit                          
#aea  ,canapes                          
#afa  ,cheese ,balls                    
#aif  ,croutons                         
#bad  ,drops                            
#aid  ,fondue                           
#bai  ,ramekins                         
#aea      ,,cookies1 ,,wafers1 ,etc4    
,almond ,fingers                        
#baa  ,chocolate ,wafers                
#ii  ,chocolate ,brownies               

#ii  ,crisco ,brownies                  
#aja  ,filled ,cookies                  
#ajb  ,fruit ,cookies                   
#ajc  ,ginger ,crisps                   
#bjc  ,ginger ,snaps                    
#ajd  ,jumbles                          
#ig  ,lemon ,wafers                     
#ajf  ,maple ,cookies                   
#ajg  ,oatmeal ,cookies                 
#ajh  ,rose ,leaves                     
#aaj  ,shortbread                       
#aaa  ,spice ,cookies                   
#aab  ,white ,cookies                   
#aad      ,,croquettes    ,bean         
#agh  ,beef                             
#aic  ,chicken                          
#aie  ,chestnut ,boulettes              
#bca  ,egg                              
#ada  ,pea                              
#bbg  ,pear                             
#bbg  ,potato                           
#aeb  ,potato and ,nut                  
#acf  ,salmon                           
#aee  ,tomato                           
#bbh      ,d    ,,doughnuts    ,honey   

#aje  ,nut                              
#ajh  ,raised                           
#aji  ,rich                             
#aji      ,e    ,,eggs    ,caramel      
,custard                                
#agh  ,creole                           
#adj  ,curried                          
#adj  ,cutlets                          
#afe  ,croquettes                       
#ada  ,eggs with ,cucumbers             
#ada  ,eggs with ,tomatoes              
#ada  ,egg ,sandwiches1 ,fried          
#he  ,savory                            
#adb      ,,eggs  ,omelets    ,apricot  
#bjj  ,baked                            
#adj  ,friar's                          
#aei  ,kidney                           
#fc  ,spanish                           
#ahc  ,cutlets                          
#afe  ,croquettes                       
#ada  ,eggs with ,cucumbers             
#ada  ,eggs with ,tomatoes              
#ada  ,egg ,sandwiches1 ,fried          
#he  ,savory                            
#adb      ,f    ,,fish1 ,etc4    ,blue1 

,baked                                  
#aid  ,cassolettes of ,fish             
#ec  ,clams1 ,scalloped                 
#ahc  ,clams1 ,steamed                  
#bbe  ,codfish ,balls                   
#aeb  ,cod1 ,boiled                     
#afi  ,cod1 ,curried                    
#ed  ,cod1 ,steamed                     
#bah  ,crabs1 ,dressed                  
#ec  ,fish1 ,fried                      
#ef  ,fish1 ,fried                      
#aih  ,fish ,pudding                    
#ee  ,flounder1 a la ,creme             
#ed  ,flounder1 a la ,turque            
#ee  ,gateau of ,fish                   
#ef  ,halibut1 ,baked                   
#eb  ,halibut1 ,grilled with ,parmesan  
#bad  ,halibut1 a la ,paulette          
#aff  ,halibut ,ramekins                
#aib  ,halibut ,turbans                 
#aed  ,lobster1 ,broiled                
#aga  ,lobster1 ,fried with ,horseradish
 ,sauce                                 
#ef  ,lobster ,newburg                  
#age  ,mackerel1 ,broiled ,spanish      

#afg  ,mackerel1 a la ,claudine         
#age  ,mackerel1 ,cold ,vinaigrette     
#ahd  ,oysters1 ,fried                  
#aga  ,oyster ,shortcake                
#eg  ,salmon1 ,baked with ,colbert      
,sauce                                  
#eb  ,salmon1 ,boiled                   
#afg  ,salmon ,croquettes               
#aee  ,salmon ,mold                     
#eg  ,salmon1 ,planked                  
#ahi  ,sardine ,canapes                 
#afg  ,shad1 ,baked                     
#ec  ,shad1 ,planked                    
#agj  ,scallops                         
#bbh  ,scallops1 ,baked in ,shells      
#bbj  ,smelts1 ,broiled                 
#bad  ,smelts1 ,fried                   
#bbb  ,smelts1 ,planked                 
#bjg  ,terrapin1 a la ,maryland         
#bcj  ,trout1 ,baked                    
#aij      ,,fritters1 ,,griddle ,,cakes1
 ,etc4    ,apple ,fritters              
#gh  ,apricot ,fritters                 
#agb  ,anchovy ,fritters                
#aeg  ,carrot ,fritters                 

#age  ,corn ,fritters                   
#fh  ,crisco ,battercakes               
#aja  ,french ,pancake                  
#aii  ,fried ,cornmeal ,nut ,cakes      
#ajb  ,fried ,cakes with ,apple ,sauce  
#ajc  ,fruit ,pancake                   
#aie  ,italian ,fritters                
#bbb  ,salsify ,fritters                
#afj  ,sour ,milk ,griddle ,cakes       
#aaa  ,strawberry ,fritters             
#ahg  ,waffles                          
#aac      ,,fruits    ,apples with ,red 
,currant ,jelly                         
#bbd  ,apple ,sauce                     
#bbe  ,baked ,apples                    
#bbi  ,baked ,bananas                   
#aha  ,devilled ,bananas                
#acd      ,m    ,,meats    ,beef1 a la  
,mode                                   
#aia  ,beef1 ,braised ,fillet           
#aeh  ,beef ,croquettes                 
#aic  ,beef ,collope                    
#ei  ,beef1 ,chipped in ,cream          
#ahc  ,beef1 ,fillet                    
#bje  ,beef ,loaf                       

#aea  ,beef ,loaf                       
#ahf  ,beef ,olives                     
#bjj  ,beef ,steak ,pudding             
#bje  ,beef ,steak and ,kidney ,pie     
#aea  ,beef ,tournedos with ,olives     
#aia  ,bobotee                          
#ahb  ,brains1 ,baked                   
#ahi  ,calf's ,head ,vinaigrette        
#afa  ,chops1 ,breaded                  
#aff  ,ham1 ,baked                      
#bji  ,hearts1 ,baked ,stuffed          
#afd  ,indian ,dry ,curry               
#bac  ,kidneys1 ,broiled with ,green    
,peppers                                
#afb  ,kidney ,omelet                   
#fc  ,lamb1 ,casserole                  
#bah  ,lamb ,chops1 ,broiled            
#afh  ,lamb ,chops1 ,stuffed            
#bba  ,lamb1 ,crown1 with ,peas         
#ahj  ,lamb1 ,fricassee with ,dumplings 
#aig  ,lamb1 ,leg1 ,boiled ,stuffed     
#ahf  ,lamb1 ,salmi                     
#ahi  ,lamb1 ,spring1 ,steak1 a la      
,minute                                 
#agc  ,lamb1 ,tournedos                 

#aih  ,live1 ,baked and ,bacon          
#bja  ,liver1 ,stewed with ,mushrooms   
#bjf  ,mutton1 ,braised ,loin           
#fj  ,mutton1 ,braised with ,mushrooms  
#aeg  ,mutton1 ,boiled                  
#bjd  ,mutton ,cutlets                  
#aeb  ,mutton1 a la ,soubise            
#afh  ,meat ,cakes                      
#fc  ,ox ,tongue1 ,braised              
#agf  ,ox ,tongue1 ,curried             
#fa  ,roast1 with ,spaghetti            
#fd  ,roast1 ,pot1 with ,tomato         
#aha  ,shepherd's ,pie                  
#baj  ,steak1 ,beef1 ,baked             
#bbd  ,steak1 ,flank1 ,stuffed          
#bjj  ,steak1 ,porterhouse              
#bjh  ,steak1 ,round with ,macaroni     
#fc  ,steak1 ,swiss                     
#aii  ,steak1 ,sirloin with ,fried      
,apples                                 
#fe  ,stew1 ,irish                      
#aef  ,sweet ,breads                    
#ahc  ,sweet ,breads1 ,fried            
#fb  ,sweet ,breads with ,mushroom      
,puree                                  

#agc  ,tripe1 ,baked                    
#bbi  ,tripe1 ,fricasseed               
#aig  ,toad in the ,hole                
#afc  ,veal1 ,blanquette                
#aig  ,veal1 ,braised ,fillet           
#afi  ,veal ,chops                      
#aif  ,veal ,cutlets1 ,breaded          
#aic  ,veal ,goulash                    
#aei  ,veal ,haricot                    
#baf  ,veal and ,ham ,pie               
#afe  ,veal ,loaf                       
#ahj  ,veal ,pot ,pie                   
#agb  ,venison1 ,cutlets                
#bbj  ,venison1 ,spiced                 
#bbd      ,,meats  ,chicken             
,casserole                              
#fj  ,country ,club                     
#bja  ,croquettes                       
#aie  ,curried                          
#aib  ,fried                            
#fa  ,fried1 ,mexican ,style            
#fb  ,fried1 ,swiss ,style              
#bac  ,fricassee1 ,brown                
#aec  ,grilled                          
#agh  ,hot ,pot                         

#bbf  ,impanada                         
#bjh  ,a la ,king                       
#agh  ,pie                              
#aga  ,planked                          
#aeh  ,planked                          
#aii  ,roast ,stuffed                   
#aej  ,stewed                           
#age  ,stewed with ,olives              
#afh  ,souffle                          
#afc  ,supreme                          
#afj  ,a la ,tartare                    
#fj      ,,meats  ,other ,fowls         
,duck1 ,braised with ,turnips           
#bag  ,duckling1 ,roast                 
#ahg  ,fowl1 ,roast with ,chestnuts and 
,mushrooms                              
#bjb  ,fowl1 ,pilau                     
#baa  ,guinea ,hen1 ,roasted            
#afh  ,guinea1 ,roast ,chicken          
#bah  ,pigeons1 ,fried                  
#afi  ,squab1 ,stewed                   
#bjh  ,turkey1 ,roast                   
#fd      ,,meats  ,hare and ,rabbit     
,belgian en ,casserole                  
#bcj  ,jugged                           

#adi  ,a la ,marengo                    
#bag  ,roast                            
#aeb  ,stewed                           
#bba      ,p    ,,pastries              
,cornstarch ,pastry                     
#ij  ,crisco1 ,plain                    
#ij  ,crisco1 ,new                      
#ij  ,flake ,no4 #a                     
#ia  ,flake ,no4 #b                     
#ib  ,german                            
#ic  ,hot ,water                        
#ic  ,puff                              
#ib  ,puff1 ,rough                      
#ic  ,sugar for ,tartlets               
#id  ,tip ,top                          
#ij      ,,pastries  ,cobblers and      
,dumplings    ,apple ,dumplings         
#gh  ,fig and ,apple ,cobbler           
#bbf  ,peach ,cobbler                   
#bjd      ,,pastries  ,pies    ,almond  
,layer                                  
#ia  ,apple                             
#aff  ,apple                            
#bae  ,beer ,steak and ,kidney          
#aea  ,blueberry                        

#bjj  ,butterscotch                     
#id  ,cherry                            
#ahh  ,chicken                          
#aga  ,chocolate ,cream                 
#bah  ,cocoanut                         
#bbg  ,cream                            
#aha  ,double                           
#ia  ,mince                             
#bbe  ,orange                           
#bab  ,pumpkin                          
#bbc  ,rhubarb ,custard                 
#id  ,shepherd's                        
#baj  ,squash                           
#bbd  ,veal and ,ham                    
#afe  ,veal ,pot                        
#agd  ,washington                       
#afb      ,,pastries  ,tarts1 ,etc4     
,apple                                  
#afj  ,apricot                          
#ie  ,bakewell                          
#ie  ,bartemian                         
#ie  ,chestnut                          
#bag  ,currant                          
#id  ,fruit                             
#ahb  ,german                           

#ace  ,lemon and ,apple                 
#bbf  ,maids of ,honor                  
#aij  ,pastry ,fingers                  
#bcj  ,peach ,delights                  
#hb  ,puffs1 ,orange                    
#bac  ,puffs1 ,raisin                   
#bbg  ,roly ,poly1 ,cherry              
#ahi  ,roly ,poly1 ,raisin              
#bbg  ,rhubarb ,fanchonettes            
#aib  ,windsor                          
#bja      ,,puddings    ,almond         
#aib  ,almond and ,apple                
#bba  ,amber                            
#baj  ,apple1 ,charlotte                
#bab  ,apricot                          
#aif  ,baba with ,syrup                 
#bbb  ,baked ,indian                    
#bbj  ,beef ,steak                      
#bje  ,black ,cap                       
#baf  ,boston                           
#bcj  ,bird's ,nest                     
#afe  ,bread                            
#bbf  ,bread1 with ,cherries            
#baj  ,cabinet                          
#aef  ,canned ,corn                     

#agi  ,caramel ,bread                   
#gi  ,caramel ,rice                     
#gi  ,carrot                            
#gi  ,cherry ,blanc-,mange              
#aii  ,chestnut ,dainty                 
#bag  ,chocolate                        
#bjb  ,chocolate ,bread                 
#ahh  ,chocolate ,jelly                 
#hj  ,chocolate with ,macaroons         
#bji  ,coburg                           
#aei  ,cocoanut                         
#bai  ,conservative                     
#baa  ,cottage                          
#hj  ,countess                          
#bjd  ,cranberry                        
#bba  ,cup                              
#aib  ,date                             
#bbb  ,eve's                            
#bbi  ,farina                           
#bbe  ,fish                             
#ee  ,golden                            
#bai  ,graham                           
#bbc  ,graham1 ,steamed                 
#aff  ,st4 ,leonard's                   
#bjd  ,macaroon                         

#bja  ,macaroni1 ,baked                 
#bbc  ,molasses ,sponge                 
#ha  ,monica                            
#ha  ,noodle                            
#ha  ,nut                               
#baa  ,peach                            
#aii  ,pineapple                        
#hb  ,plum1 ,english                    
#bbi  ,plum1 ,mrs4 ,vaughn's            
#hb  ,raisin                            
#afc  ,raisin ,batter                   
#bac  ,raspberry ,batter                
#aia  ,rhubarb                          
#acg  ,rhubarb1 ,baked                  
#gh  ,rice                              
#hc  ,rice1 ,ground                     
#aic  ,snow ,balls                      
#aig  ,snow ,balls1 ,fruit              
#aeh  ,snow ,pudding1 with ,custard     
#bjf  ,sultana                          
#bbh  ,swiss                            
#agg  ,walnut                           
#hc  ,woodford                          
#hc      ,,puddings  ,souffles    ,brown
 ,bread                                 

#bai  ,cherry                           
#aie  ,cornstarch                       
#bbh  ,date                             
#aeh  ,pineapple                        
#bbc  ,rice                             
#agb  ,snow                             
#aic  ,squash                           
#bja  ,vegetable                        
#acf  ,vegetable                        
#bab      ,s    ,,salads    ,apple1     
,celery and ,nut                        
#gd  ,asparagus                         
#gd  ,cabbage                           
#afc  ,carrot                           
#ahf  ,celery and ,almond               
#gd  ,cheese                            
#bjf  ,cream ,cheese and ,pimiento      
#aed  ,daisy                            
#agi  ,fruit                            
#ge  ,grapefruit                        
#ahi  ,hungarian                        
#ge  ,orange                            
#aej  ,orange and ,tomato               
#ge  ,pear and ,pimiento                
#ahi  ,potato and ,nut                  

#ge  ,potato and ,pimiento              
#gf  ,shrimp                            
#gf  ,waldorf                           
#aei  ,watercress                       
#aij      ,,sandwiches    ,egg and      
,anchovy                                
#he  ,fried ,egg                        
#he  ,hot ,cheese                       
#baa  ,hudson                           
#hf  ,pimiento ,cheese                  
#hf  ,rice                              
#hf  ,sardine                           
#hg  ,tomato                            
#hg  ,tomato and ,horseradish           
#hg      ,,soups1 ,etc4    ,artichoke   
#aeg  ,asparagus                        
#dg  ,bean1 ,black                      
#adi  ,bonne ,femme                     
#bbh  ,cauliflower                      
#bjf  ,cheese                           
#dh  ,chestnut                          
#bjg  ,crab                             
#ahg  ,fish                             
#dh  ,giblet                            
#baf  ,hollandaise                      

#agd  ,hotch ,potch                     
#ahj  ,kidney                           
#agf  ,lentil                           
#di  ,mulligatawney                     
#afa  ,oxtail                           
#afd  ,okra                             
#baf  ,pepper ,pot                      
#agi  ,pilau a la ,turque               
#aih  ,potato                           
#age  ,princess                         
#afh  ,red ,pottage                     
#agc  ,rice 7,thick7                    
#ej  ,scotch ,broth                     
#afd  ,spring                           
#ahb  ,turnip                           
#ahe  ,turtle1 ,mock                    
#agf  ,verte                            
#ej  ,white                             
#agb      ,,soups  ,bisque    ,clam     
#afg  ,lobster                          
#di  ,lobster                           
#aej  ,oyster                           
#bji      ,,soups  ,chowder    ,clam    
#bjf  ,corn                             
#agc  ,fish                             

#ahe      ,,soups  ,cream ,soups        
,corn1 a la ,creole                     
#bac  ,cucumber                         
#aij  ,lettuce                          
#aed  ,tomato                           
#dh      ,,soups  ,puree    ,indienne   
#ahe  ,norfolk                          
#di  ,peanut                            
#bad  ,tapioca                          
#afe      ,v    ,,vegetables            
,artichokes                             
#bae  ,artichokes1 ,jerusalem           
#fi  ,asparagus ,loaf                   
#agg  ,asparagus1 ,italian ,style       
#bji  ,asparagus1 ,plain                
#ahg  ,beans                            
#aij  ,beans1 ,baked                    
#bjj  ,bean ,croquettes                 
#agh  ,beans1 ,lima1 ,curried           
#bbj  ,beans1 ,string                   
#ahh  ,beets1 ,buttered                 
#bjh  ,beets1 ,creamed                  
#agg  ,beets1 ,new                      
#bjc  ,beets1 ,stuffed                  
#ga  ,brussels ,sprouts with ,crisco    

#fg  ,cabbage1 a la ,creme              
#bai  ,cabbage1 ,german ,sour           
#agi  ,cabbage1 ,ladies'                
#aed  ,carrot ,fritters                 
#age  ,carrots1 ,glazed                 
#ahh  ,carrots1 a la ,poulette          
#bjc  ,carrots1 ,viennese               
#gb  ,celeriac                          
#bag  ,colcannon                        
#fg  ,corn ,creole                      
#bjg  ,corn ,fritters                   
#fh  ,corn ,okra and ,tomatoes          
#fh  ,cauliflower                       
#bjg  ,cauliflower1 ,curried            
#fh  ,cauliflower1 au ,gratin           
#aee  ,cauliflower1 ,fried              
#bjh  ,egg ,plant1 en ,casserole        
#fi  ,eggplant1 ,fried                  
#bje  ,eggplant1 ,stuffed               
#ga  ,eggplant1 ,stuffed                
#baf  ,kohl ,rabi1 ,creamed             
#bjc  ,lentils and ,rice                
#fg  ,lentils1 ,savory                  
#gj  ,lettuce1 ,stewed                  
#afb  ,mushrooms au ,gratin             

#gj  ,mushrooms ,cooked ,under ,glass   
,bells                                  
#aed  ,mushrooms1 ,grilled              
#afd  ,onions1 ,stewed                  
#bjb  ,onions1 ,stuffed                 
#bjg  ,onions1 ,stuffed with ,nuts      
#ahd  ,parsnips1 ,baked                 
#fg  ,parsley1 ,fried                   
#fi  ,peas                              
#ahf  ,peas1 ,green1 a la ,maitre       
d',hotel                                
#fi  ,peppers1 ,stuffed ,green          
#afb  ,potatoes1 ,anna                  
#ahd  ,potatoes1 ,chantilly             
#bjc  ,potatoes1 ,creamed au ,gratin    
#fh  ,potato ,croquettes                
#aeb  ,potatoes1 ,duchesse              
#agj  ,potatoes1 ,franconia             
#aeg  ,potatoes1 ,french ,fried         
#ahj  ,potatoes1 ,grilled               
#bae  ,potatoes1 ,hashed ,brown         
#bjc  ,potatoes1 ,new a la ,france      
#gj  ,potato ,pone                      
#gj  ,potato ,puffs                     
#agd  ,potatoes1 ,savory                

#bae  ,potato ,souffle ,austrian ,style 
#aha  ,potatoes1 ,stuffed               
#ga  ,potatoes1 ,stuffed                
#ahf  ,potatoes1 ,sweet1 ,baked         
#bbe  ,potatoes1 ,sweet ,candied        
#aec  ,potatoes1 ,sweet ,southern ,style
                                        
#bji  ,scalloped ,pumpkin and ,rice     
#baf  ,slaw1 ,cold                      
#baj  ,spinach1 a la ,creme             
#aff  ,spinach1 ,martha                 
#ahd  ,squash1 ,souffled                
#bja  ,squash1 ,summer                  
#aid  ,succotash                        
#bjd  ,tomatoes1 ,baked ,stuffed        
#bjh  ,tomato ,croquettes               
#bbh  ,tomatoes1 ,escalloped            
#aec  ,tomatoes1 ,grilled               
#agd  ,tomatoes1 ,stewed                
#aej  ,turnips1 ,creamed                
#agj  ,turnips1 ,mashed                 
#bjb  ,vegetable ,souffle               
#bab      ,,vegetarian ,,dishes         
,asparagus ,loaf                        
#agg  ,bananas1 ,devilled               

#acd  ,bean ,cutlets                    
#acc  ,cauliflower ,snow                
#acd  ,craigie ,toast                   
#acd  ,croquettes ,marchette            
#ace  ,duck1 ,mock                      
#baj  ,goose1 ,mock                     
#agd  ,mincemeat1 ,lemon                
#acd  ,nut ,loaf                        
#bab  ,nut and ,macaroni ,savory        
#acf  ,nut ,roast                       
#bbj  ,potato and ,nut ,croquettes      
#acf  ,potato ,sausage                  
#acf  ,potato ,sefton                   
#acg  ,rice a la ,maigre                
#acg  ,rice1 ,spanish                   
#acg  ,timbale1 ,molds                  
#ach  ,veal ,roast1 ,mock               
#afb  ,vegetable ,souffle1 ,mixed       
#acf  ,vegetable ,pie                   
#ach      ,,miscellaneous    ,bombay    
,toast                                  
#afj  ,croutes1 a la ,marie             
#aef  ,croutes1 a la ,rosamonde         
#aef  ,macaroni a l',italienne          
#ahb  ,risotto                          

#aee          ,man's most important     
food1 fat4    ,those who say--',the old 
fashioned things are good enough for    
us4'    ,the difference between         
substitute and primary4    ,that        
',lardy' taste4    ,fry fish1 then      
onions1 then potatoes in the same       
,crisco4    ,we all eat raw fats4    ,a 
woman can throw out more with a teaspoon
 than a man can bring home  in a wagon4 
,hidden flavors4    ,keeping parlor and 
kitchen strangers4    ,kosher4          
,recipes tested by ,domestic            
,scientists4          ,,introduction    
,the word fat is one of the most        
interesting in food chemistry4 ,it  is  
the great energy producer4 ,john ,c4    
,olsen1 ,a4,m41 ,ph4,d41 in his book1   
,pure ,food1 states that fats furnish   
half the total energy obtained  by human
 beings from their food4 ,the three     
primary1 solid cooking  fats today are3 
,illustration3 ,butter ,lard ,crisco    
,there are numbers of substitutes for   
these1 such as butterine1  oleomargarine

 and lard compounds4    ,the following  
pages contain a story of unusual        
interest to you4 ,for  you eat4    ,see 
,page #bcc          ,the ,story of      
,crisco    ,the culinary world is       
revising its entire cook book on account
 of the  advent of ,crisco1 a new and   
altogether different cooking fat4       
,many wonder that any product could gain
 the favor of cooking experts  so       
quickly4 ,a few months after the first  
package was marketed1  practically every
 grocer of the better class in the      
,united ,states was  supplying women    
with the new product4    ,this was      
largely because four classes of         
people--housewives--chefs--doctors--diet
itians--were glad to be shown  a product
 which at once would make for more      
digestible foods1 more  economical      
foods1 and better tasting foods4        
,cooking and ,history    ,illustration  
,cooking methods have undergone a marked
 change during the past few  years4 ,the
 nation's food is becoming more and more

 wholesome as  a result of different    
discoveries1 new sources of supply1 and 
the  intelligent weighing of values4    
,domestic ,science is better understood 
and more appreciated4    ,illustration  
,people of the present century are      
fairer to their stomachs1  realizing    
that their health largely depends upon  
this faithful and  long-suffering       
servant4 ,digestion and disposition     
sound much the same1  but a good        
disposition often is wrecked by a poor  
digestion4    ,america has been termed a
 country of dyspeptics4 ,it is being    
changed  to a land of healthy eaters1   
consequently happier individuals4 ,every
  agent responsible for this national   
digestive improvement must be           
gratefully recognized4    ,illustration 
,it seems strange to many that there can
 be anything better than  butter for    
cooking1 or of greater utility than     
lard1 and the advent of  ,crisco has    
been a shock to the older generation1   
born in an age less  progressive than   

our own1 and prone to contend that the  
old fashioned  things are good enough4  
,illustration    ,but these good folk1  
when convinced1 are the greatest        
enthusiasts4  ,grandmother was glad to  
give up the fatiguing spinning wheel4   
,so the  modern woman is glad to stop   
cooking with expensive butter1 animal   
lard and their inadequate substitutes4  
,and so1 the nation's cook book has been
 hauled out and is being  revised4 ,upon
 thousands of pages1 the words lard and 
butter have  been crossed out and the   
word ,crisco written in their place4    
,a ,need ,anticipated    ,great         
foresight was shown in the making of    
,crisco4    ,the quality1 as well as the
 quantity1 of lard was diminishing      
steadily in the face of a growing       
population4 ,prices were rising4 ,the   
high-cost-of-living was an oft-repeated 
phrase4 ,also1 our country was          
outgrowing its supply of butter4 ,what  
was needed1 therefore1 was not  a       
substitute1 but something better than   

these fats1 some product  which not only
 would accomplish as much in cookery1   
but a great deal  more4    ,when1       
therefore1 ,crisco was perfected1 and it
 was shown that here  finally was an    
altogether new and better fat1 cookery  
experts were  quick to show their       
appreciation4    ,in reading the        
following pages1 think of ,crisco as a  
primary cooking  fat or shortening with 
even more individuality 7because it does
  greater things71 than all others4     
,man's ,most ,important ,food1 ,fat     
,no other food supplies our bodies with 
the drive1 the vigor1 which  fat gives4 
,no other food has been given so little 
study in proportion  to its importance4 
,here are interesting facts1 yet few    
housewives are acquainted with  them3   
,fat contains more than twice the amount
 of energy-yielding power or  calorific 
value of proteids or carbohydrates4 ,one
 half our physical  energy is from the  
fat we eat in different forms4 ,the     
excellent book1  ,food and ,cookery for 

the ,sick and ,convalescent1 by ,fannie 
,merritt  ,farmer1 states1 ,in the diet 
of children at least1 a deficiency of   
fat  cannot be replaced by an excess of 
carbohydrates2 and that fat seems  to   
play some part in the formation of young
 tissues which cannot be  undertaken by 
any other constituent of food4444       
,the book entitled ,the ,chemistry of   
,cooking and ,cleaning1 by the two      
authorities1 ,ellen ,h4 ,richards and   
,s4 ,maria ,elliott1 states that the    
diet of school children should be       
regulated carefully with the fat  supply
 in view4 ,girls1 especially1 show at   
times a dislike for fat4  ,it therefore 
is necessary that the fat which supplies
 their growing  bodies with energy      
should be in the purest and most        
inviting form and  should be one that   
their digestions welcome1 rather than   
repel4    ,illustration    ,the first   
step in the digestion of fat is its     
melting4 ,crisco melts  at a lower      
degree of heat than body temperature4   

,because of its low  melting point1 thus
 allowing the digestive juices to mix   
with it1 and  because of its vegetable  
origin and its purity1 ,crisco is the   
easiest  of all cooking fats to digest4 
,when a fat smokes in frying1 it breaks 
down1 that is1 its chemical  composition
 is changed2 part of its altered        
composition becomes a  non-digestible   
and irritating substance4 ,the best fat 
for digestion  is one which does not    
decompose or break down at frying       
temperature4  ,crisco does not break    
down until a degree of heat is reached  
above  the frying point4 ,in other      
words1 ,crisco does not break down at   
all  in normal frying1 because it is not
 necessary to have it smoking hot  for  
frying4 ,no part of it1 therefore1 has  
been transformed in cooking  into an    
irritant4 ,that is one reason why the   
stomach welcomes ,crisco  and carries   
forward its digestion with ease4        
,working ,towards an ,ideal    ,a part  
of the preliminary work done in         

connection with the development  of     
,crisco1 described in these pages1      
consisted of the study of  the older    
cooking fats4 ,the objectionable        
features of each were  considered4 ,the 
good was weighed against the bad4 ,the  
strength and  weakness of each was      
determined4 ,thus was found what the    
ideal fat  should possess1 and what it  
should not possess4 ,it must have every 
good quality and no bad one4    ,after  
years of study1 a process was discovered
 which made possible the  ideal fat4    
,the process involved the changing of   
the composition of vegetable food  oils 
and the making of the richest fat or    
solid cream4    ,illustration    ,the   
,crisco ,process at the first stage of  
its development gave1 at  least1 the    
basis of the ideal fat2 namely1 a purely
 vegetable  product1 differing from all 
others in that absolutely no animal fat 
had to be added to the vegetable oil to 
produce the proper stiffness4  ,this was
 but one of the many distinctive        

advantages sought and found4      ,not  
,marketed ,until ,perfect    ,it also   
solved the problem of eliminating       
certain objectionable  features of fats 
in general1 such as rancidity1 color1   
odor1 smoking  properties when heated4  
,these weaknesses1 therefore1 were not a
 part  of this new fat1 which it would  
seem was the parent of the ,ideal4      
,then after four years of severe tests1 
after each weakness was  replaced with  
strength the ,government was given this 
fat to analyze  and classify4 ,the      
report was that it answered to none of  
the tests for  fats already existing4   
,a ,primary ,fat    ,it was neither a   
butter1 a compound nor a substitute1 but
 an  entirely new product4 ,a primary   
fat4    ,in #aiaa it was named ,crisco  
and placed upon the market4    ,today   
you buy this rich1 wholesome cream of   
nutritious food oils in  sanitary tins4 
,the ,crisco ,process alone can produce 
this creamy  white fat4 ,no one else can
 manufacture ,crisco1 because no one    

else  holds the secret of ,crisco and   
because they would have no legal right  
to make it4 ,crisco is ,crisco1 and     
nothing else4      ,finally ,economical 
,at first1 it looked very much as if    
,crisco must be a high-priced  product4 
,it cost its discoverers many thousands 
of dollars before ever  a package       
reached the consumer's kitchen4         
,crisco was not offered for sale as a   
substitute1 or for housewives  to buy   
only to save money4 ,the chief point    
emphasized was1 that  ,crisco was a     
richer1 more wholesome food fat for     
cooking4 ,naturally1  therefore1 it was 
good news to all when ,crisco was found 
also to be  more economical4    ,crisco 
is more economical than lard in another 
way4 ,it makes richer  pastry than lard1
 and one-fifth less can be used4        
,furthermore it can  be used over and   
over again in frying all manner of      
foods1 and because  foods absorb so     
little1 ,crisco is in reality more      
economical even than  lard of mediocre  

quality4 ,the price of ,crisco is lower 
than the  average price of the best pail
 lard throughout the year4              
,illustration      ,crisco's            
,manufacture    ,illustration3 ,,cooling
 ,,in ,a ,,room ,,with ,,glass ,,walls  
,illustration3 ,,filling ,,by           
,,machinery    ,illustration3           
,,automatic ,,labelling    ,it would be 
difficult to imagine surroundings more  
appetizing than  those in which ,crisco 
is manufactured4 ,it is made in a       
building  devoted exclusively to the    
manufacture of this one product4 ,in    
sparkling bright rooms1 cleanly         
uniformed employees make and pack       
,crisco4    ,the air for this building  
is drawn in through an apparatus which  
washes and purifies it1 removing the    
possibility of any dust entering4       
,the floors are of a special tile       
composition2 the walls are of white     
glazed tile1 which are washed regularly4
 ,white enamel covers metal  surfaces   
where nickel plating cannot be used4    

,sterilized machines  handle the oil and
 the finished product4 ,no hand touches 
,crisco until  in your own kitchen the  
sanitary can is opened1 disclosing the  
smooth  richness1 the creamlike1        
appetizing consistency of the product4  
,the ,banishment of ,that ,lardy ,taste 
in ,foods    ,it was the earnest aim of 
the makers of ,crisco to produce a      
strictly vegetable product without      
adding a hard1 and consequently         
indigestible animal fat4 ,there is today
 a pronounced partiality from  a health 
standpoint to a vegetable fat1 and the  
lardy1 greasy taste  of food resulting  
from the use of animal fat never has    
been in such  disfavor as during the    
past few years4    ,so ,crisco is       
absolutely all vegetable4 ,no stearine1 
animal  or vegetable1 is added4 ,it     
possesses no taste nor odor save the    
delightful and characteristic aroma     
which identifies ,crisco1 and is        
suggestive of its purity4               
,explanation of ,hidden ,food ,flavors4 

,when the dainty shadings of taste are  
over-shadowed by a lardy  flavor1 the   
true taste of the food itself is lost4  
,we miss the  hidden or natural taste of
 the food4 ,crisco has a peculiar power 
of bringing out the very best in food   
flavors4 ,even the simplest foods  are  
allowed a delicacy of flavor4           
,illustration    ,take ginger bread for 
example3 ,the real ginger taste is      
there4 ,the  molasses and spice flavors 
are brought out4    ,illustration    ,or
 just plain1 every-day fried potatoes2  
many never knew what the real  potato   
taste was before eating potatoes fried  
in ,crisco4    ,fried chicken has a     
newness of taste not known before4      
,new users of ,crisco should try these  
simple foods first and later take  up   
the preparation of more elaborate       
dishes4      ,butter1 ,ever ,popular    
,it is hard to imagine anything taking  
the place of butter upon the  dining    
table4 ,for seasoning in cooking1 the   
use of butter ever will  be largely a   

matter of taste4 ,some people have a    
partiality for the  butter flavor1 which
 after all is largely the salt mixed    
with the  fat4 ,close your eyes and eat 
some fresh unsalted butter2 note that it
  is practically tasteless4             
,illustration    ,crisco contains richer
 food elements than butter4 ,as ,crisco 
is richer1  containing no moisture1     
one-fifth or one-fourth less can be used
 in  each recipe4    ,crisco always is  
uniform because it is a manufactured fat
 where  quality and purity can be       
controlled4 ,it works perfectly into any
  dough1 making the crust or loaf even  
textured4 ,it keeps sweet and pure      
indefinitely in the ordinary room       
temperature4      ,keep ,your ,parlor   
and ,your ,kitchen ,strangers           
,kitchen odors are out of place in the  
parlor4 ,when frying with ,crisco1  as  
before explained1 it is not necessary to
 heat the fat to smoking  temperature1  
ideal frying is accomplished without    
bringing ,crisco to  its smoking point4 

,on the other hand1 it is necessary to  
heat lard  smoking hot before it is of  
the proper frying temperature4 ,remember
  also that1 when lard smokes and fills 
the house with its strong odor1  certain
 constituents have been changed         
chemically to those which  irritate the 
sensitive membranes of the alimentary   
canal4    ,illustration3 ,the ,lard     
,kitchen4    ,illustration3 ,the ,crisco
 ,kitchen--,no ,smoke4    ,crisco does  
not smoke until it reaches #dee degrees1
 a heat higher  than is necessary for   
frying4 ,you need not wait for ,crisco  
to smoke4  ,consequently the house will 
not fill with smoke1 nor will there be  
black1 burnt specks in fried foods1 as  
often there are when you use  lard for  
frying4    ,crisco gives up its heat    
very quickly to the food submerged in it
 and  a tender1 brown crust almost      
instantly forms1 allowing the inside of 
the potatoes1 croquettes1 doughnuts1    
etc41 to become baked1 rather  than     
soaked4    ,illustration3 ,fry this1    

,then this1 ,then this--in the same     
,crisco4    ,the same ,crisco can be    
used for frying fish1 onions1 potatoes1 
or  any other food4 ,crisco does not    
take up food flavors or odors4 ,after   
frying each food1 merely strain out the 
food particles4      ,we ,all ,eat ,raw 
,fats    ,the shortening fat in pastry  
or baked foods1 is merely distributed   
throughout the dough4 ,no chemical      
change occurs during the baking         
process4 ,so when you eat pie or hot    
biscuit1 in which animal lard  is used1 
you eat raw animal lard4 ,the shortening
 used in all baked  foods therefore1    
should be just as pure and wholesome as 
if you were  eating it like butter upon 
bread4 ,because ,crisco digests with    
such  ease1 and because it is a pure    
vegetable fat1 all those who realize    
the above fact regarding pastry making  
are now won over to ,crisco4            
,illustration    ,a hint as to ,crisco's
 purity is shown by this simple test3   
,break open  a hot biscuit in which     

,crisco has been used4 ,you will note a 
sweet  fragrance1 which is most         
inviting4    ,illustration    ,a few    
months ago if you had told dyspeptic men
 and women that they  could eat pie at  
the evening meal and that distress would
 not follow1  probably they would have  
doubted you4 ,hundreds of instances of  
,crisco's healthfulness have been given 
by people1 who1 at one time  have been  
denied such foods as pastry1 cake and   
fried foods1 but who  now eat these     
rich1 yet digestible ,crisco dishes4    
,you1 or any other normally healthy     
individual1 whose digestion does  not   
relish greasy foods1 can eat rich pie   
crust4 ,the richness is  there1 but not 
the unpleasant after effects4 ,crisco   
digests readily4      ,the ,importance  
of ,giving ,children ,crisco ,foods     
,illustration    ,a good digestion will 
mean much to the youngster's health and 
character4 ,a man seldom seems to be    
stronger than his stomach1 for          
indigestion handicaps him in his        

accomplishment of big things4    ,as    
more attention is given to present      
feeding1 less attention need  be given  
to future doctoring4 ,equip your        
children with good stomachs  by giving  
them wholesome ,crisco foods--foods     
which digest with ease4    ,they may eat
 the rich things they enjoy and find    
them just as  digestible as many        
apparently simple foods1 if ,crisco be  
used  properly4    ,they may eat ,crisco
 doughnuts or pie without being chased  
by  nightmares4 ,sweet dreams follow the
 ,crisco supper4    ,illustration       
,the ,great ,variety of ,crisco ,foods  
,there are thousands of ,crisco dishes4 
,it is impossible to know the  exact    
number1 because ,crisco is used for     
practically every cooking  purpose4     
,women daily tell us of new uses they   
have found for ,crisco4    ,many women  
begin by using ,crisco in simple ways1  
for frying1 for  baking1 in place of    
lard4 ,soon1 however1 they learn that   
,crisco also  takes the place of butter4

 ,butter richness without butter        
expense1  say the thousands of ,crisco  
users4    ,tasty scalloped dishes1 salad
 dressing1 rich pastry1 fine grained    
cake1 sauces and hundreds of other      
dishes1 where butter formerly was  used1
 now are prepared with ,crisco4      ,a 
,woman ,can ,throw ,out ,more with a    
,teaspoon ,than a ,man ,can ,bring ,home
  in a ,wagon    ,illustration          
,kitchen expense comes by the spoonful4 
,think of the countless  spoonfuls of   
expensive butter used daily1 where      
economical ,crisco  would accomplish the
 same results at one-third the cost4    
,it should be remembered that one-fifth 
less ,crisco than butter may be  used1  
because ,crisco is richer than butter4  
,the moisture1 salt and  curd which     
butter contains to the extent of about  
#bj per cent are not  found in ,crisco1 
which is all1 7#ajj per cent7           
shortening4    ,remember also that      
,crisco will average a lower price per  
pound  throughout the year than the best

 pail lard4 ,and you can use less       
,crisco than lard1 which is a further   
saving4 ,illustration3 ,hotel  ,kitchen 
,illustration3 ,domestic ,scientists    
,use ,crisco      ,brief1 ,interesting  
,facts    ,crisco is being used in an   
increasing number of the better class   
hotels1 clubs1 restaurants1 dining cars1
 ocean liners4    ,crisco has been      
demonstrated and explained upon the     
,chautauqua  platform by ,domestic      
,science experts1 these lectures being a
 part of  the regular course4           
,domestic ,science teachers recommend   
,crisco to their pupils and use it  in  
their classes and lecture               
demonstrations4 ,many ,high ,schools    
having  ,domestic ,science departments  
use ,crisco4    ,crisco has taken the   
place of butter and lard in a number of 
hospitals1 where purity and             
digestibility are of vital importance4  
,illustration3 ,hospital ,dietetic      
,class    ,crisco is ,kosher4 ,rabbi    
,margolies of ,new ,york1 said that the 

,hebrew  ,race had been waiting #d1jjj  
years for ,crisco4 ,it conforms to the  
strict ,dietary ,laws of the ,jews4 ,it 
is what is known in the ,hebrew         
language as a parava1 or neutral fat4   
,crisco can be used with  both milchig  
and fleichig 7milk and flesh7 foods4    
,special ,kosher  packages1 bearing the 
seals of ,rabbi ,margolies of ,new      
,york1 and ,rabbi  ,lifsitz of          
,cincinnati1 are sold the ,jewish trade4
 ,but all ,crisco is  ,kosher and all of
 the same purity4    ,illustration3 ,the
 ,kosher ,seal    ,campers find ,crisco 
helpful in many ways4 ,hot climates have
 little  effect upon its wholesomeness4 
,it is convenient2 a handy package to   
pack and does not melt so quickly  in   
transit4 ,one can of ,crisco can be used
 to fry fish1 eggs1 potatoes  and to    
make hot biscuit1 merely by straining   
out the food particles  after each      
frying and pouring the ,crisco back into
 the can to harden  to proper           
consistency before the biscuit making4  

,illustration    ,practically every     
grocer who has a good trade in ,crisco1 
uses it in  his own home4    ,crisco is 
sold by net weight4 ,you pay only for   
the ,crisco--not the  can4 ,find the net
 weight of what you have been using4    
,bread and cake keep fresh and moist    
much longer when ,crisco is used4       
,illustration    ,women have written    
that they use empty ,crisco tins for    
canning  vegetables and fruits1 and as  
receptacles for kitchen and pantry use4 
,crisco's ,manufacture ,scientifically  
,explained    ,to understand something  
of the ,crisco ,process1 it is necessary
 first  to know that there are three    
main constituents in all the best edible
  oils4    ,linoline1 ,oleine1          
,stearine4    ,the chemical difference  
between these three components is solely
  in the percentage of hydrogen         
contained1 and it is possible by the    
addition of hydrogen1 to transform one  
component into another4    ,though      
seemingly so much alike1 there is a     

marked difference in the  physical      
properties of these components4         
,linoline which has the lowest          
percentage of hydrogen1 is unstable and 
tends to turn rancid4    ,oleine is     
stable1 has no tendency to turn rancid  
and is easily  digested4    ,stearine is
 both hard and indigestible4    ,the    
,crisco process adds enough hydrogen to 
change almost all the  linoline into    
nourishing digestible oleine4    ,mark  
well the difference in manufacture      
between ,crisco and lard  compounds4 ,in
 producing a lard compound1 to the      
linoline1 oleine and  stearine of the   
original oil is added more stearine     
7usually animal71  the hard indigestible
 fat1 in order to bring up the hardness 
of the  oil4 ,the resultant compound is 
indigestible and very liable to become  
rancid4           99       99       99  
99       99    ,the following pages     
contain #fae recipes which have been    
tested by  ,domestic ,science           
,authorities in the ,cooking            

,departments of different  colleges and 
other educational institutions1 and by  
housewives in  their own kitchens4 ,many
 have been originated by ,marion ,harris
 ,neil  and all have been tested by her4
    ,we have undertaken to submit a     
comprehensive list of recipes for your  
use1 which will enable you to serve     
menus of wide variety4    ,we hope that 
you have enjoyed reading this little    
volume and that you  will derive both   
help and satisfaction from the recipes4 
,we will go to any length to help you in
 the cause of ,better ,food4 ,we        
realize that women must study this      
product as they would any other         
altogether new article of cookery1 and  
that the study and care used  will be   
amply repaid by the palatability and    
healthfulness of all  foods4 ,a can of  
,crisco is no ,aladdin's ,lamp1 which   
merely need be  touched by a kitchen    
spoon to produce magical dishes4 ,but   
any woman  is able to achieve excellent 
results by mixing thought with ,crisco4 

,let us know how you progress4    ,yours
 respectfully1    ,illustration3 ,the   
,procter  ,gamble ,co4          ,things 
to ,remember in ,connection with ,these 
,recipes      ,no need for ,crisco to   
occupy valuable space in the            
refrigerator4  ,in fact1 except in most 
unusual summer heat1 it will be of a    
better  consistency outside the         
refrigerator4 ,crisco keeps sweet       
indefinitely1  summer and winter1 at    
ordinary room temperature4              
,illustration3 ,use level measurements  
,in making sauces1 thoroughly blend the 
flour and ,crisco before adding  the    
milk4    ,in using melted ,crisco in    
boiled dressing1 croquettes1 rolls1     
fritters1 etc41 be sure that the melted 
,crisco is cooled sufficiently  so that 
the hot fat will not injure the texture 
of the foods4    ,when using in place of
 butter1 add salt in the proportion of  
one level  teaspoonful to one cup of    
,crisco4    ,remember that ,crisco1 like
 butter1 is susceptible to cold4 ,it    

readily  becomes hard4 ,in creaming     
,crisco in winter use the same care as  
when  creaming butter4 ,rinse pan in    
boiling water and have the ,crisco of   
the proper creaming stiffness before    
using4 ,unlike butter1 however1         
,crisco's purity is not affected by     
weather4 ,it remains sweet and pure     
indefinitely without refrigeration4     
,illustration    ,in deep frying1 do not
 wait for ,crisco to smoke4 7,see page  
#ce47          ,remember ,that--        
,when pie crust is tough3 ,it is        
possible you have not used ,crisco      
properly4 ,perhaps the measurements were
 not correct4 ,perhaps the water  was   
too warm1 or the dough was handled too  
much4 ,shortening cannot  make pastry   
tough4    ,when fried foods absorb3 ,it 
is because ,crisco is not hot enough1 or
  because you have not used enough      
,crisco4 ,use plenty and the raw foods1 
if added in small quantities1 will not  
reduce the heat of the fat4 ,the        
absorption in deep ,crisco frying should

 be less than that of another  fat4     
,when cake is not a success3 ,it is not 
the fault of the ,crisco4  ,either too  
much was used1 the oven heat not        
perfectly controlled or  some important 
ingredient was used in the wrong        
proportion4 ,crisco  should be creamed  
with the sugar more thoroughly than     
butter1 as  ,crisco contains no moisture
 to dissolve the sugar4    ,when cake or
 other food is not flavory3 ,salt should
 have been added  to the ,crisco1 for   
,crisco contains no salt4    ,when there
 is smoke in the kitchen3 ,crisco has   
been burned or heated  too high for     
frying4 ,or some may have been on the   
outside of the pan  or kettle4    ,when 
,crisco is too hard3 ,like butter1 it is
 susceptible to heat and  cold4 ,simply 
put in a warmer place4          ,hints  
to ,young ,cooks    ,also1 ,how to      
,choose ,foods1 ,methods of ,cooking1   
,cooking ,time ,table1  ,the ,art of    
,carving1 by ,,marion ,,harris ,,neil4  
,before commencing to cook1 look up the 

required recipe1 read and think  it out4
 ,note down on a slip of paper the      
materials and quantities  required4     
,collect all utensils and materials     
required before  commencing4 ,success in
 cookery depends on careful attention to
 every  detail from start to finish4    
,quantities1 both liquid and dry1 should
  be exact4 ,small scales and weights   
should form part of the kitchen         
equipment where possible1 and the       
measuring cups cost so little that  no  
one need be without them4    ,throughout
 this book the measurements are level   
,illustration          ,how to ,choose  
,foods    ,money can be spent to        
infinitely better advantage in the      
store1 than  by giving orders at the    
door1 by phone or mail4 ,every          
housekeeper  knows how large a          
proportion of the housekeeping money is 
swallowed up  by the butcher's bill1 so 
that with the meat item careful         
selection is  most necessary in order to
 keep the bills within bounds4    ,in   

choosing meat of any kind the eye1 the  
nose and the touch really  are required1
 although it is not appetizing to see   
the purchaser use  more than the eye4   
,beef    ,in choosing meat it should be 
remembered that without being actually  
unwholesome1 it varies greatly in       
quality1 and often an inferior joint  is
 to be preferred from a first class     
beast to a more popular cut from  a     
second class animal4 ,to be perfect the 
animal should be five or six  years old1
 the flesh of a close even grain1 bright
 red in color and  well mixed with      
creamy white fat1 the suet being firm   
and a clear  white4 ,heifer meat is     
smaller in the bone and lighter in color
 than  ox beef4 ,cow beef is much the   
same to look at as ox beef1 though being
  older it is both coarser in the grain 
and tougher2 bull beef1 which  is never 
seen however1 in a first class butcher's
 may be recognized by  the coarseness   
and dark color of the flesh1 and also by
 a strong and  almost rank smell4       

,mutton    ,to be in perfection1 mutton 
should be at least four1 or better five 
or six years old1 but sheep of this age 
are rarely if ever1 met with            
now-a-days1 when they are constantly    
killed under two years4 ,to know  the   
age of mutton1 examine the breast bones2
 if these are all of a  white gristly   
color the animal was four years old or  
over1 while the  younger it is the      
pinkier are the bones1 which1 in a sheep
 of under a  year1 are entirely red4    
,good mutton should be of a clear dark  
red1 the fat firm and white1  and not   
too much of it2 when touched the meat   
should feel crisp yet  tender4 ,if the  
fat is yellow and the lean flabby and   
damp1 it is bad4  ,a freshly scraped    
wooden skewer run into the meat along   
the bone  will speedily enable anyone to
 detect staleness4 ,for roasting mutton 
scarcely can be hung too long1 as long  
as it is not tainted2 but for  boiling  
it must not be kept nearly so long or   
the meat will be of a  bad color when   

cooked4      ,lamb    ,the freshness of 
lamb is comparatively easy to           
distinguish1 as if  fresh the neck vein 
will be a bright blue1 the knuckles     
stiff1 and the  eyes bright and full4   
,veal    ,veal is at its best when the  
calf is from three to four months old4  
,the meat should be of a close firm     
grain1 white in color and the fat       
inclining to a pinkish tinge4 ,veal is  
sometimes coarser in the grain1  and    
redder in the flesh1 not necessarily a  
mark of inferiority1 but  denoting the  
fact that calf has been brought up in   
the open4 ,like all  young meat1 veal   
turns very quickly1 therefore it never  
should hang  more than two or three     
days4 ,in choosing veal always examine  
the suet  under the kidney2 if this be  
clammy and soft1 with a faint odor1 the 
meat is not good1 and always reject any 
that has greenish or yellowish  spots   
about it4 ,the head should be clean     
skinned and firm1 the eyes  full and    
clear1 the kidneys large and well       

covered with fat1 the liver  a rich dark
 clear color1 free from any spots or    
gristle1 while the  sweetbreads should  
be firm1 plump1 of a delicate color1 and
 free from  strings4      ,pork    ,the 
flesh of pork1 when in good condition1  
is a delicate pinky white1  with a close
 fine grain2 the fat1 which should not  
be too abundant1 of  a white color1 very
 faintly tinged with pink2 the skin     
should be thin  and elastic to the      
touch1 and the flesh generally cool1    
clean1 and  smooth looking2 if1 on the  
contrary1 the flesh is flabby and clammy
  when touched1 it is not fresh4        
,pork1 like all white meat1 is quick to 
taint1 and never should be kept  long   
before cooking4 ,if you have the        
slightest doubt about pork1 it is  best 
to reject it1 for unlike other meat     
which may be quite wholesome  and       
usable1 though not of precisely prime   
quality1 pork must be  in really first  
class condition to be wholesome1 and    
therefore it  is impossible to be too   

particular in the choice of it4 ,always 
if  possible look at the tongue1 for1 as
 in beef1 this is a very fair  criterion
 of the condition of the animal2 a      
freshly scraped new  wooden skewer run  
into the meat along the bone is a good  
test of the  freshness of the pork1 and 
be careful especially to examine the    
fat1  for if there be little kernels in 
it the pork is measly1 a very  common   
disease among pigs1 and one particularly
 unwholesome to the  consumer4    ,pigs 
for fresh pork should be of medium size1
 not over fat1 and  under a year old4   
,pigs destined to become bacon are      
usually older and  larger4 ,sucking pigs
 should be small1 and are best when     
about three  weeks old4 ,a sucking pig  
should be cooked as soon as possible    
after  it is killed1 as it taints very  
quickly2 unless fresh1 no care in the   
cooking will make the crackling crisp1  
as it should be4      ,ham--,bacon      
,good bacon has the lean of a bright    
pink and fine in the grain1 while  the  

fat is white and firm4 ,if the lean is  
high colored1 it probably  has been over
 salted and is old besides1 and in      
consequence will  be hard and salty2    
while if there be yellow marks in the   
fat1 and  a curious1 rather musty smell1
 it will have an unpleasant taste4 ,in  
choosing a ham always run a clean knife 
or skewer in at the knuckle1  and also  
at the center2 if it comes out clean and
 smelling sweet1  the ham is good2 but  
if out of order the blade of the knife  
will be  smeared and greasy looking1 and
 have a disagreeable1 strong odor4      
,venison    ,the condition of venison is
 judged chiefly by the fat1 which should
 be  a clear creamy white color1 and    
close in texture4 ,always try venison   
by running a sharp knife along the      
haunch bone1 which is usually the  first
 to turn2 if1 in taking it out1 the     
knife has a blackish-green  look and an 
unpleasant odor1 the meat is tainted1   
and unfit for use4  ,venison requires to
 be kept a considerable time before it  

is in proper  condition1 and needs great
 care in its management4 ,it must be    
examined  carefully every day1 and if   
there is the slightest doubt1 it should 
be washed in lukewarm milk and water1   
then dried in clean cloths1 and  when   
perfectly dry1 should be covered thickly
 all over with ground  ginger and       
pepper2 when required for use1 dust off 
the pepper and  ginger1 and wash the    
meat in a little lukewarm water1 and dry
 it  thoroughly4 ,venison1 like mutton1 
improves with age1 and this can be      
judged by the condition of the hoof1    
which in a young animal has a  small1   
smooth cleft1 while in an old one it is 
deeply cut and rugged4  ,the haunch is  
the prime joint1 its perfection         
depending on the greater  or less depth 
of the fat on it4 ,the neck and shoulder
 also are very  good4 ,they are used    
chiefly for stews or pies4      ,hares  
and ,rabbits    ,a hare when fresh      
killed is stiff and red2 when stale1 the
 body is  supple and the flesh in many  

parts black4 ,if the hare be old the    
ears will be tough and dry1 and will not
 tear readily4 ,rabbits may  be judged  
in the same manner4 ,in both1 the claws 
should be smooth and  sharp4 ,in a young
 hare the cleft in the lip is narrow1   
and the claws  are cracked readily if   
turned sideways4      ,poultry          
,poultry to be perfect1 should have just
 reached their full growth 7the  only   
exceptions to this are spring chickens1 
ducklings1 goslings1  etc41 which are   
considered delicacies at certain        
seasons72 they should  be plump1 firm   
fleshed1 and not over fatted4 ,over-fed 
fowls are often  a mass of greasy fat1  
which melts in the cooking and spoils   
the flavor  of the bird4 ,a hen is at   
her best just before she begins to lay2 
her  legs should be smooth1 her comb    
small1 bright1 and soft4 ,a young cock  
has the comb full1 bright colored1 and  
smooth1 the legs smooth1 the  spurs     
short1 and in both the toes should break
 easily when turned  back1 and the      

weight of the birds should be great in  
proportion to  their size4 ,contrary to 
the practice with game1 poultry never   
should  be kept long1 as they turn      
easily1 and are spoilt if the least     
high4  ,they also require longer        
cooking1 in proportion to their size1   
than  game1 and never should be         
underdone4 ,dark-legged fowls are best  
for  roasting1 as their flesh is moister
 and better flavored cooked in this  way
 than the white-legged ones1 which from 
their greater daintiness of  appearance 
are to be preferred for boiling4        
,turkeys should be plump1 white-fleshed1
 young1 the legs plump and  firm1 black 
and smooth1 with 7in the cock7 short    
spurs1 the feet soft  and supple2 the   
eyes should be full and clear1 the neck 
long1 and  the wattles of a bright      
color4 ,a hen turkey is best for        
boiling4  ,like fowls1 an old turkey is 
fit for nothing but the stewpan or the  
stockpot4 ,turkeys require hanging for  
at least a week1 though they  must never

 be high or gamey4    ,geese always     
should be chosen young1 plump1 and full 
breasted1 a  white skin1 a yellow smooth
 bill1 the feet yellow and pliable4 ,if 
the  feet and bill are red and hard1 and
 the skin hairy and coarse1 the  bird is
 old4 ,geese should be hung for a few   
days4 ,ducks1 like geese1  should have  
yellow1 supple feet2 the breasts full   
and hard1 and the  skin clear4 ,wild    
ducks should be fat1 the feet small1    
reddish1 and  pliable1 the breast firm  
and heavy4 ,if not fresh1 there will be 
a  disagreeable smell when the bill is  
open4 ,the male is generally the  more  
expensive1 though the female is usually 
more delicate in flavor4    ,pigeons    
always should be young and extremely    
fresh1 and when so1  they are plump and 
fat1 with pliable smooth feet4          
,,note--,in selecting game pluck a few  
feathers from the under part of  the    
leg2 if the skin is not discolored the  
bird is fresh4 ,the age may  be known by
 placing the thumb into the beak1 and   

holding the bird up  with the jaw apart2
 if it breaks it is young2 if not1 it is
 old1 and  requires longer keeping      
before cooking to be eatable4           
,guinea-fowl are judged like poultry1   
but require hanging for some  time4     
,fish    ,fish in good condition usually
 is firm and elastic to the touch1 eyes 
bright and prominent1 gills fresh and   
rosy4 ,if the fish is flabby1  with     
sunken eyes1 it either is stale or out  
of condition4    ,salmon should have a  
small head and tail1 full thick         
shoulders1  clean silvery scales1 and   
its flesh of a rich yellowish pink4     
,when  quite fresh there is a creamy    
curd between the flakes1 which are stiff
  and hard2 but if kept this melts1     
softening the flesh and rendering it    
richer1 but at the same time less       
digestible4    ,trout1 in spite of the  
difference in size1 may be judged by the
  same rule as salmon4 ,however1 it will
 not bear keeping1 deteriorating        
rapidly4    ,cod1 unlike salmon1 should 

have a large head and thick shoulders2  
the flesh being white and clear1 and    
separating easily into large  flakes1   
the skin clean and silvery4 ,most people
 consider cod improves  by being kept   
for a day or two and very slightly      
salted4    ,herrings must be absolutely 
fresh to be good1 and when in this state
  their scales shine like silver4 ,if   
kept over long their eyes become        
suffused with blood4    ,mackerel also  
must be quite fresh4 ,they never should 
be bought  if either out of condition or
 season4 ,if fresh they are peculiarly  
beautiful fish1 their backs of an       
iridescent blue green barred with       
black1 and their bellies of a pearly    
whiteness4    ,smelts should be stiff   
and silvery1 with a delicate perfume    
faintly  suggestive of cucumber4        
,halibut is a wholesome fish4 ,it should
 be middling size1 thick and  of a white
 color4    ,lobsters1 ,crabs1 ,prawns1  
and ,shrimps are stiff1 and with the    
tails  tightly pressed against the body4

 ,with the former1 weight is a great    
guide1 as the heavier they are the      
better2 but if there be the least  sign 
of wateriness1 they should be rejected  
at once4      ,vegetables    ,green     
vegetables always are at their best when
 cheapest and most  plentiful4 ,out of  
season they never have the same flavor1 
however well  they may be grown4        
,excepting artichokes1 all summer       
vegetables1  as lettuce1 peas1 beans1   
and asparagus should be cooked as soon  
as  possible after gathering4 ,the      
freshness of most vegetables may be     
ascertained easily by taking a leaf or a
 pod between the fingers4 ,if  fresh    
this will snap off short and crisp1     
while if stale it will be  limp and     
soft4 ,it is an economy to buy winter   
vegetables1 such as  carrots1 parsnips1 
turnips1 beets1 celery1 and potatoes in 
large  quantities1 if you have storage  
room1 as if buried in sand and kept     
from the frost they may be kept a       
considerable time4 ,onions should  be   

kept hung up in a cool1 dry place4 ,if  
allowed to sprout the flavor  becomes   
rank and coarse4      ,eggs    ,a mode  
of ascertaining the freshness of eggs is
 to hold them before a  lighted candle  
or to the light1 and if the egg looks   
clear1 it will  be tolerably good2 if   
thick1 it is stale2 and if there is a   
black  spot attached to the shell1 it is
 worthless4 ,no egg should be used for  
culinary purposes with the slightest    
taint in it1 as it will render          
perfectly useless those with which it   
has been mixed4 ,eggs may be  preserved1
 however1 for a considerable time       
without any further  special precaution 
than that of keeping them in a cool     
place4 ,a very  effective method of     
preserving eggs for winter use is to rub
 a little  melted ,crisco over each to  
close the pores1 and then to pack the   
eggs  in bran1 salt or sawdust1 not     
allowing them to touch each other4      
,illustration          ,methods of      
,cooking      ,there are seven chief    

methods of cooking meat--roasting1      
boiling1  baking1 stewing1 frying1      
broiling and poaching4    ,the first    
three are most suitable for joints      
weighing four pounds  or more1 but not  
satisfactory for smaller pieces which   
are liable to  become hard and          
flavorless by the drying up or loss of  
their juices4    ,of the other three    
methods1 stewing may be applied to      
fairly large and  solid pieces1 but it  
is better for smaller thin ones1 while  
frying and  broiling can be used only   
for steaks1 chops1 and similar cuts4    
,braising and steaming are combinations 
and modifications of these  methods4    
,roasting    ,roasting is one of the    
oldest methods of cooking on record1 and
 still  remains the favorite form of    
cooking joints of meat or birds4 ,the   
success of every method of cooking      
depends largely upon the correct        
management of the fire4 ,in roasting1   
this is particularly the case1  as a    
clear1 brisk and yet steady fire is     

needed4 ,to roast a joint it  should be 
placed before great heat for the first  
ten minutes and then  allowed to cook   
more slowly4 ,the great heat hardens the
 outside of the  meat and keeps in the  
juices4 ,if allowed to cook quickly all 
the time  the meat is likely to be      
tough4 ,the fire should be bright and   
clear4  ,the joint should be basted     
about every ten minutes1 as this helps  
to  cook it1 keeps it juicy and improves
 the flavor4 ,the time allowed  is      
fifteen minutes for every pound1 twenty 
minutes over for beef and  mutton2 for  
veal and pork twenty minutes for every  
pound and thirty  minutes over4         
,oven ,roasting    ,roasting in the oven
 of ordinary coal stoves or ranges is   
not  considered so good as roasting     
before an open fire2 nevertheless it    
may be said safely that the greatest    
part of meat roasting is done in  close 
ovens4 ,it appears1 from various        
experiments that meat roasted or  baked 
in a close oven loses rather less of its

 weight than if roasted  by an open     
fire4    ,the excellence of a roast     
depends to a great extent upon the      
amount of  basting it receives4    ,some
 cooks season a joint before it is      
cooked1 while others season it  with    
salt and pepper just before it is       
served4 ,there is a difference  of      
opinion as to which is the more correct 
way of the two4 ,meat of  newly killed  
animals requires longer cooking than    
meat which has been  hung for a time4   
,in warm weather joints require slightly
 less time for roasting than in  cold4  
,boned and rolled or stuffed meats      
require longer cooking than the same    
joints would if neither rolled nor      
stuffed4 ,the meat of young animals  and
 that of old ones requires different    
treatment4 ,as a rule young  flesh1     
containing less fibrine1 requires longer
 cooking4 ,white meat1  such as pork1   
veal and lamb1 always should be well    
cooked and never  must be served rare4  
,the exact time and process of roasting 

must  be left to the good management of 
the cook1 who must be guided by         
circumstances and conditions4 ,the      
cook's business is to serve the  joint  
as full of nourishing qualities as      
possible4 ,though roasting is           
considered one of the easiest and most  
simple processes of cookery1 it  really 
requires quite as much attention to     
obtain perfect results as  is necessary 
to prepare so-called made dishes1 the   
recognized test  for good cooks4        
,boiling    ,boiling 7of fresh          
meat74--,this is cookery by immersion in
 boiling  liquid1 which after a few     
minutes is reduced to simmering4 ,the   
object  of the high temperature at first
 is to harden the surface albumen and   
so seal the pores and prevent the escape
 of the juices4 ,if continued  too long1
 this degree of heat would tend to      
toughen the joint  throughout2 after the
 first few minutes1 therefore1 the heat 
must be  reduced to about #ahj ,f4 ,the 
pan used for boiling meat should be only

  just large enough to hold the joint1  
and the quantity of liquid no  more than
 is required to cover it4 ,for the      
boiling of salt meat the  general rule  
of first hardening the surface is not to
 be followed4 ,the  salting of meat     
withdraws a large proportion of its     
juices1 while at  the same time the salt
 hardens the fibres1 and this hardness  
would  be intensified by extreme heat4  
,very salt meat sometimes is soaked in  
cold water to extract some of the salt1 
but whether this is done or  not1 the   
rule for boiling salt meat is to immerse
 it in cold or tepid  water and bring   
slowly to boiling point2 boil for five  
minutes to seal  the pores and prevent  
any further loss of juice1 then reduce  
to #ahj  ,f41 and maintain a uniform    
temperature till the meat is cooked4    
,salt  meat takes longer to cook than   
fresh meat1 and the saltness may be     
qualified by boiling vegetables with the
 meat1 turnips especially  being useful 
for this purpose4      ,baking    ,the  

actual differences between roasting and 
baking are not great1 the  terms being  
frequently interchanged4 ,meat loses    
rather less weight  when baked than when
 roasted1 but the flavor of meat is     
inferior  and less developed4 ,the heat 
of an oven being steadier1 baking takes 
somewhat less time than roasting4 ,in a 
gas oven having an open  floor the      
current of air is not impeded1 and such 
baking very nearly  approaches roasting1
 and the flavor generally is            
acknowledged to be  the same4           
,stewing    ,stewing is cooking slowly  
with a small quantity of liquid in a    
covered  vessel4 ,the method is         
specially suitable for the coarser and  
cheaper  parts of meat1 which are       
rendered tender without loss of their   
juices4  ,the usual plan is to make a   
gravy flavored and colored to suit the  
stew1 and after the ingredients are well
 blended and cooked to lay  the meat in 
the boiling liquid4 ,after about two    
minutes boiling1  the temperature is    

reduced to simmering1 about #afj ,f41 a 
lower  temperature than that required   
for a large joint of boiled meat4 ,the  
time depends greatly on the quality of  
the meat1 but none will stew            
satisfactorily in less than from one and
 a half to two hours1 and the  longer   
allowance is to be preferred4           
,broiling    ,broiling1 sometimes called
 grilling1 is cooking by the direct     
action  of fire brought almost into     
contact with the meat4 ,the outer       
surface  is burned or seared1 the       
albumen hardened and the juices1 which  
have  a tendency to escape on the side  
turned from the heat1 are retained  in  
the meat by frequent turning4 ,the fire 
for broiling must be very  clear1       
intensely hot and high in the grate4    
,the utensil required for  broiling is a
 gridiron1 the bars of which are greased
 and heated to  prevent sticking and    
subsequent tearing of the meat4 ,the    
gridiron is  laid quite close over the  
heat1 so that the lower surface is dried

 and  hardened at once4    ,the meat    
must be turned at very short intervals  
before the juices have  been driven from
 the heat to the opposite surface4 ,if  
once allowed to  reach the surface1 they
 will be thrown off in turning and lost1
 the  meat being correspondingly        
impoverished4 ,by constant turning the  
juices are kept moving backwards and    
forwards1 and the meat remains  moist   
and full of flavor4 ,each side should be
 exposed to the fire  about three times1
 and it is not desirable to use meat    
less than one  inch or more than one and
 a half to two inches thick for the     
purpose4    ,the thinner pieces should  
have even greater heat applied than the 
thick ones1 as the longer thin ones are 
exposed to the fire the  more dry and   
tasteless they become1 while the thicker
 pieces may be  slightly withdrawn after
 thoroughly hardening the surface and   
cooked  rather more slowly that the heat
 may penetrate to the center4 ,the      
frequent turning must be continued1 or  

the juices will reach the  hardened     
outer fibres1 soften them1 and escape4  
,if a double broiler is used the turning
 is managed easily1 but with a  single  
gridiron care must be taken not to      
puncture the meat by using  a fork4     
,steak tongs are made for the purpose of
 lifting and turning  broiled meat1 but 
a spoon or a spoon and knife will       
answer4 ,a single  rim of fat on the    
chop or steak will tend to keep the edge
 moist and  baste the meat1 but too much
 will cause flame to rise in continuous 
jet1 making the surface smoky4 ,if there
 is absolutely no fat on  the piece to  
be broiled1 morsels of finely chopped   
suet may be  occasionally thrown into   
the fire1 so the sudden spurt of flame  
from  this source leaves a deposit of   
fat on the meat which improves the      
flavor1 and1 without softening the      
albumen1 prevents its becoming          
uneatably hard and dry4      ,frying    
,frying may be looked on as a derivative
 of broiling1 and passes by  easy       

stages1 from broiling on a slightly     
greased metal plate1 or  sauting in a   
shallow pan in a small quantity of      
,crisco1 to cooking  by actual immersion
 into a bath of hot fat4 ,in a house    
where small  and delicately made dishes 
are in demand1 and where variety in the 
re-dressing of cold meats has to be     
studied1 this frying in deep fat  is one
 of the cook's most needed              
accomplishments4 ,though exceedingly    
easy to do well1 it is also exceedingly 
easy to do badly4    ,deep fat frying1  
which means submerging the food in the  
fat1 is far  superior to shallow or     
saute frying1 and can be done most      
economically  with ,crisco4 ,little is  
absorbed by the foods1 and the ,crisco  
does  not take up the odor or flavor of 
the food which is fried in it4 ,this    
characteristic makes it possible to use 
,crisco for frying one article  of food 
after another4    ,use plenty of ,crisco
 for frying4 ,the temperature of the hot
 ,crisco  then will be but little       

lowered when the food is added4 ,there  
is  little absorption and what is left  
may be used for all frying1  merely by  
straining out food particles after each 
frying4    ,sufficient ,crisco should be
 put into the pan to fill it about      
two-thirds full4 ,from two to three     
pounds for a pan eight inches  in       
diameter will not be too much4 ,into    
this pan or kettle a wire  frying-basket
 should fit quite loosely1 the basket   
measuring quite  an inch less across the
 top than the pan4    ,let ,crisco get  
hot gradually in the pan4 ,do not put   
into an already  hot container4 ,no fat 
should be treated in this manner4       
,do ,not ,wait for ,crisco to ,smoke    
,heat ,crisco until a crumb of bread    
becomes a golden brown in    #fj seconds
 for raw dough mixtures1 as crullers1   
fritters1 etc4    #dj seconds for cooked
 mixtures1 as croquettes1 codfish balls1
 etc4    #bj seconds for ,french fried  
potatoes4    ,seconds may be counted    
thus3 one hundred and one1 one hundred  

and two1  etc4    ,the fat may be tested
 also by dropping into it a little piece
 of the  article to be cooked4 ,when it 
rises to the top1 bubbles vigorously and
  browns quickly1 the fat is hot enough4
    ,when prepared1 the foods must be   
placed in the basket1 not too many  at a
 time or too close together1 and then   
lowered gently into the fat4  ,they     
generally will sink to the bottom for a 
minute or two1 and only  float when they
 have begun to brown4 ,when a bright    
golden brown1 take  up the basket and   
let the fried things drain in it1 over  
the hot fat1  for a few seconds4 ,then  
take them out gently one by one1 and lay
 them  on a sheet of brown or kitchen   
paper4    ,the draining over the pan is 
one of the principal things to attend   
to2 if this be neglected1 the fat will  
cling about the fried things1  making   
them both look and taste greasy1 whereas
 if properly drained  in the basket to  
begin with1 they will afterwards        
scarcely mark the  paper4 ,when1 as is  

sometimes the case1 no frying basket is 
used1 each  thing fried should be       
drained between a spoon and the edge of 
the pan4      ,to ,clarify    ,it is    
economy to use three pounds in the      
kettle1 clarifying the fat  when it is  
put away4 ,to clarify ,crisco1 take that
 which has been used  for deep frying   
and when it has cooled1 but not         
solidified1 strain  through a double    
thickness of cheese cloth1 replace      
kettle on stove1  drop several slices of
 potato into the ,crisco and reheat4    
,when the  potatoes are golden brown1   
take out and pour the ,crisco back into 
the  tin4 ,with this little care1 fish1 
oysters1 onions1 chops1 fritters1       
doughnuts1 etc41 may be fried over and  
over again in the same ,crisco4         
,illustration    ,the dry or saute      
method of frying is less satisfactory1  
in that it  is difficult even after much
 practice to produce a uniformly colored
  surface4 ,a small quantity of fat only
 is needed1 and where the fat1  i4e41   

the heat1 ends1 a crack is formed in the
 outer coat1 through  which flavor      
escapes and fat enters2 the appearance  
also is rendered  unsightly4 ,flat fish 
can be fried fairly well by this method1
 or1  indeed1 almost any thin substance1
 as thin edges are not affected in  this
 way4 ,for pancakes and other articles  
of similar nature it is the  best       
method4 ,it rarely is possible to use   
the fat from the dry method  a second   
time1 except for dishes of the same     
kind1 as the fat always  is more or less
 flavored by the food cooked in it4 ,the
 most digestible  fat for frying and the
 best for results undoubtedly is        
,crisco4      ,steaming    ,steaming is 
a process very similar to boiling1 for  
it is cooking in  the heated vapor of   
water4 ,this practice as a means of     
cookery is  largely adopted in hotels1  
clubs1 schools and hospitals1 and other 
large institutions2 also frequently     
applied in ordinary home cookery  for   
particular articles of food requiring a 

very slow process of  cooking4 ,an      
ordinary kitchen steamer1 with a        
close-fitting lid is  generally all that
 is required for simple household       
cookery on a small  scale4 ,the articles
 of food which are to be steamed are    
prepared in  exactly the same manner as 
for boiling4 ,many puddings1 some meats1
 and  some vegetables are considered    
better if cooked by steam1 and inasmuch 
as the process of cooking is a very slow
 one1 there is no fear of  the food     
being destroyed by too fierce a heat1 as
 the temperature in  steaming never     
reaches beyond #bab ,f4 ,fish1 meat and 
poultry cooked by  steam are as a rule  
tender1 full of gravy and digestible4   
,by steaming1  watery vegetables are    
made drier2 tough meats are softened and
 made  tender2 while farinaceous        
mixtures and puddings develop a totally 
different flavor when baked or fried4   
,braising    ,braising is a combination 
of roasting and stewing small joints of 
meat in a shallow stewpan4 ,it is a     

favorite method of cooking with  the    
,french1 and is supposed to bring out an
 unusually fine flavor and  aroma4 ,the 
pan in which a braise is to be made     
always should be lined  with slices of  
bacon1 carrot1 onions and herbs1 upon   
which the meat is  placed4 ,it usually  
is moistened with stock or stock and    
wine4 ,the  more delicate meats1 such as
 sweetbreads1 fillets1 fowls and turkeys
  sometimes are covered with buttered   
paper2 this is done to prevent  the heat
 from the top of the pan scorching or   
imparting too much of a  roast flavor to
 the meats which are to be braised4     
,occasional basting  during the process 
of this method of cooking is essential4 
,when done1  the meat is taken up1 the  
fat removed from the vegetables and     
gravy1  which latter is then reduced1   
strained and blended with some kind of  
gravy or thin sauce4      ,poaching and 
,marinating    ,poaching is the name    
usually given to the process of cooking 
an  article by placing it for a few     

minutes in boiling water4 ,marinating   
or pickling is a process with a         
formidable name with a simple meaning4  
,to marinate simply is to soak meat in a
 mixture for some hours1 or  even days1 
with the idea of improving its flavor of
 softening its  fibres and making it    
tender4 ,vinegar1 oil1 pepper and salt  
are mixed  together and the meat packed 
in the mixture2 sometimes a sliced onion
  and herbs are added4 ,the meat1 of    
course1 should be wiped first1 but  not 
washed4      ,cooking in ,earthenware   
,stone or earthenware cooking appliances
 are used to very great  advantage for  
various forms of preparing food4 ,for   
the homely  pot-au-feu the ,french      
housewife has used fireproof earthenware
  dishes for generations1 and does so   
today4 ,but besides soups1 various      
savory dishes1 and all sorts of stews   
are cooked in stoneware pots4  ,indeed1 
so much has this form of cookery come   
into fashion that many  dishes are sent 
to table in the pots in which they are  

cooked4 ,cooking  in stoneware has no   
equal where slow cooking is aimed at1   
and there  are many dishes which one    
would do well to refrain from attempting
  unless cooked in this fashion4 ,these 
cooking pots are inexpensive1  and      
certain foods taste decidedly better if 
cooked in this way4 ,for  braising1 pot 
roasting1 or stewing fruit and other    
articles which need  to be cooked slowly
 under close cover1 the application of a
 moderate1  even heat produces far      
better results than if quick heat is    
applied4  ,for such cases the use of    
earthenware cooking pots is recommended4
    ,illustration            ,time      
,table for ,cooking                     
,baking      ,beef1 loin or ribs1 rare1 
per lb4          #h to #aj minutes      
,beef1 loin or ribs1 well done1 per lb4 
#ab to #af minutes    ,beef1 ribs1      
rolled1 rare                  #ab to #ae
 minutes    ,beef1 ribs1 rolled1 well   
done             #ae to #ah minutes     
,beef1 fillet1 rare                     

#bj to #cj minutes    ,beef1 fillet1    
well done                         #fj   
minutes    ,mutton1 leg1 rare1 per lb4  
#aj minutes    ,mutton1 leg1 well done1 
per lb4                 #ad minutes     
,mutton1 forequarter1 stuffed1 per lb4  
#ae to #be minutes    ,lamb1 well done1 
per lb4                  #ae to #bj     
minutes    ,veal1 well done1 per lb4    
#ah to #bb minutes    ,pork1 well done1 
per lb4                        #bj      
minutes    ,venison1 rare1 per lb4      
#aj minutes    ,chicken1 per lb4        
#ae to #bj minutes    ,turkey1 nine lbs4
                                  #c    
hours    ,goose1 nine lbs4              
#b-a_/b hours    ,duck1 domestic        
#a to #a-a_/d hours    ,duck1 wild      
#bj to #cj minutes    ,grouse           
#be to #cj minutes    ,ham              
#d to #f hours    ,fish1 #c or #d lbs4  
#de to #fj minutes    ,small fish and   
fillets                          #bj    
minutes    ,beans with pork             
#f to #h hours    ,bread1 white loaf    

#de to #fj minutes    ,graham loaf      
#ce to #de minutes    ,baking powder    
biscuits                    #ab to #ae  
minutes    ,gems                        
#be to #cj minutes    ,quick doughs     
#h to #ae minutes    ,cookies           
#h to #aj minutes    ,gingerbread       
#bj to #cj minutes    ,sponge cake      
#de to #fj minutes    ,cake1 layer      
#bj to #cj minutes    ,cake1 loaf       
#dj to #fj minutes    ,fruit cake       
#b to #c hours    ,cake1 wedding        
#c to #e hours    ,cakes1 small         
#ae to #be minutes    ,batter puddings  
#ce to #de minutes    ,pies             
#cj to #ej minutes    ,tarts            
#ae to #bj minutes    ,patties          
#ae to #be minutes    ,vol-au-vent      
#ej to #fj minutes    ,muffins1 yeast   
#cj minutes    ,muffins1 baking powder  
#bj to #be minutes    ,indian pudding   
#b to #c hours    ,rice or tapioca      
pudding                             #a  
hour    ,bread puddings                 
#de to #fj minutes    ,scallop dishes   

#ae to #bj minutes    ,custard          
#ce to #de minutes    ,custard in cups  
#bj to #be minutes                      
,boiling      ,,meats                   
#b to #f hours    ,corned meat          
#d to #f hours    ,ox tongue            
#c to #d hours    ,ham1 #ab to #ad lbs  
#d to #e hours    ,turkey1 #aj lbs      
#c to #c-a_/b hours    ,fowl1 #d to #e  
lbs                              #b to  
#c hours    ,chicken1 #c lbs            
#a to #a-a_/b hours    ,fish1 #b to #e  
lbs                          #cj to #de 
minutes    ,lobster                     
#be to #cj minutes    ,cod1 #c to #e lbs
                           #bj to #cj   
minutes    ,haddock1 #c to #e lbs       
#bj to #cj minutes    ,halibut1 thick   
piece1 per lb                    #ae    
minutes    ,salmon1 thick piece1 per lb 
#aj to #ae minutes    ,asparagus        
#bj to #cj minutes    ,beans1 shell or  
string                        #a to #c  
hours    ,beets1 young                  
#ej minutes    ,beets1 old              

#c to #d hours    ,brussels ,sprouts    
#ae to #bj minutes    ,cabbage          
#ce to #fj minutes    ,carrots          
#a hour    ,cauliflower                 
#be to #cj minutes    ,corn             
#ab to #bj minutes    ,macaroni         
#bj to #ce minutes    ,turnips          
#cj to #de minutes    ,onions           
#de to #fj minutes    ,parsnips         
#cj to #de minutes    ,spinach          
#ae to #bj minutes    ,tomatoes1 stewed 
#ae to #bj minutes    ,rice             
#bj to #cj minutes                      
,broiling      ,steak1 #a inch thick    
#d to #aj minutes    ,steak1 #a-a_/b    
inches thick                  #h to #ab 
minutes    ,lamb or mutton chops        
#f to #aj minutes    ,chicken           
#bj minutes    ,quails                  
#h minutes    ,squabs                   
#aj to #ab minutes    ,shad1 whitefish  
and bluefish              #ae to #bj    
minutes    ,fish slices                 
#ab to #ae minutes    ,liver            
#d to #e minutes                        

,frying      ,smelts and other small    
fish                 #c to #e minutes   
,breaded chops                          
#e to #h minutes    ,potatoes1 raw      
#d to #h minutes    ,fish balls and     
croquettes                         #a   
minute    ,muffins1 fritters1 and       
doughnuts            #c to #e minutes   
,weights and ,measures        #bg-a_/c  
grains                                  
#a dram    #af drams                    
#a ounce    #af ounces                  
#a pound    #a teaspoonful              
#fj drops    #c teaspoonfuls            
#a tablespoonful    #d tablespoonfuls   
#a wineglass1 #a_/b gill1 or #a_/d cup  
#af tablespoonfuls                      
#a cup    #b gills                      
#a cup    #b cups                       
#a pint    #b pints                     
#a quart    #d quarts                   
#a gallon    #b tablespoonfuls ,crisco  
#a ounce    #b tablespoonfuls salt      
#a ounce    #b tablespoonfuls sugar     
#a ounce    #d tablespoonfuls flour     

#a ounce    #a tablespoonful liquid     
#a_/b ounce    #a square chocolate      
#a ounce    #a_/c cupful chopped nut    
meats 7blanched7            #a ounce    
#a cupful currants                      
#a_/d pound    #a cupful crumbs         
#a_/d pound    #d-a_/c cupfuls coffee   
#a pound    #c-a_/b cupfuls             
confectioners' sugar                 #a 
pound    #d-a_/b cupfuls graham flour   
#a pound    #b-b_/c cupfuls oatmeal     
#a pound    #e cupfuls rolled oats      
#a pound    #d-a_/c cupfuls rye meal    
#a pound    #a-g_/h cupfuls rice        
#a pound    #b-a_/c cupfuls dry beans   
#a pound    #b cupfuls granulated sugar 
#a pound    #b-b_/c cupfuls brown sugar 
#a pound    #b-b_/c cupfuls powdered    
sugar                       #a pound    
#a cupful 7volume7                      
#h ounces    #a cupful water            
#h-a_/c ounces    #a pint butter        
#a pound    #a quart-flour              
#a pound    #aj small or #i medium eggs 
#a pound          ,all materials are    

measured level1 i4e41 by filling spoon  
or cup more  than full and leveling with
 a case knife4    ,to measure meal1     
flour1 sugar and similar ingredients1   
sift lightly  into the measure1 then    
level4    ,standard measuring cups made 
of tin1 aluminum or glass holding half  
a pint always should be used4 ,coffee   
and teacups vary so much that  correct  
proportions can not be obtained by using
 them4    ,to measure a spoonful of dry 
material1 fill the spoon heaping1 then  
level4 ,to measure a half-spoonful1 fill
 and level the spoon1 then  divide in   
half lengthways2 for quarter-spoonfuls1 
divide the halves  crossways4    ,use   
level measurements in all recipes in    
this book4          ,the ,art of        
,carving      ,carving is an art1 and   
one which anybody1 with a knowledge of a
 few  general directions1 can acquire   
easily4    ,a proper set of carving     
tools is almost indispensable1 and      
should  comprise3 a good thin1          
sharp-bladed knife1 a solid two or three

  pronged fork1 and a pair of carving   
scissors4 ,anything that needs to  be   
carved at table should be placed on a   
dish sufficiently large  to allow the   
joint to be turned without moving the   
dish from its  position4 ,the dish      
should be placed close in front of the  
carver4  ,such joints as beef1 veal and 
ham should be cut very thin2 while lamb1
  mutton1 and pork should be cut a      
trifle thicker4    ,to carve a fowl1    
begin by sticking the fork into the     
pinion and draw  it towards the leg2 and
 then1 passing the knife underneath1    
take off  the wing at the joint4 ,next  
slip the knife between leg and body1 to 
cut through the joint2 and with the fork
 turn leg back1 and joint will  give    
way4 ,then take off other wing and leg4 
,after legs are taken off1  enter knife 
into the top of breast1 and cut under   
merrythought or  wishbone so as to      
loosen it1 lifting it with the fork4    
,afterwards cut  slices from both sides 
of breast4 ,next1 take off collarbones1 

which  lie on each side of wishbone and 
then separate side bones from the  back4
 ,the breast and wings are considered   
the most delicate parts2 the  back as   
the least desirable1 generally is left  
on platter4    ,a turkey is carved in   
same manner1 except that the legs and   
wings1  being larger1 are separated at  
lower joint4 ,lower part of leg 7or     
drumstick7 being hard1 tough1 and       
stringy1 usually is allowed to  remain  
on platter4 ,first cut off wing1 leg1   
and breast from one side2  then turn    
turkey round and cut them off from the  
other4    ,to carve a goose1 separate   
leg from body by putting fork into small
  end of leg1 pressing it close to body1
 and then passing knife under1  and     
turning leg back as you cut through     
joint4 ,to take off wing1 put  fork into
 the small end of wing1 and press it    
closely to body1 then  slip knife under 
and separate the joint4 ,next1 cut under
 wishbone and  take it off1 and cut     
slices from breast4 ,then turn and      

dismember the  other side4 ,take off    
upper side bones next to wings1 then two
 lower  side bones4 ,the breast and legs
 of a goose are considered the most     
choice4 ,if a goose is old1 there is no 
fowl so tough4    ,quails merely are    
split down the back1 as also are        
pigeons1 giving a  half to each person4 
,to carve loin of mutton1 a portion is  
cut through1 beginning at the  best end4
 ,if kidney be in it1 a slice should be 
served as far as it  will go to each    
portion4 ,care must be taken that the   
bone is well  jointed4 ,the butcher     
chops the loin between each vertebra4   
,when big  mutton is carved it gives a  
large chop1 oftentimes more than the    
amount desired1 but a chop cannot be    
divided without waste1 or one  portion  
being all the inferior end4 ,it is      
therefore a good plan to  joint a loin  
of mutton with a small meat saw1 cutting
 any thickness  desired4 ,in this case  
the actual bone will often have to be   
sawn  through4 ,the result will be more 

economical1 and the servings more       
agreeable4 ,the loin also can be boned  
entirely1 stuffed or not1 as  preferred1
 the flap end folded and fastened over  
the fillet portion4  ,then the meat can 
be carved across any thickness4    ,to  
carve leg of mutton1 stand joint the    
inner part of the leg  uppermost and cut
 across center to bone1 towards carver1 
then cut  rather thick slices on either 
side4 ,to serve the meat equally1 unless
  any special part is desired1 a portion
 of the knuckle is served with  a slice 
of the thick end4 ,the prime fat is the 
kernel of fat at the  thick end4    ,to 
carve forequarter of mutton or lamb4    
,the forequarter of mutton  usually is  
not served whole unless the mutton be   
very small4 ,the  forequarter of lamb   
frequently is served whole4 ,before     
cooking it  must be jointed through the 
chine of bone at the back1 to enable    
this  portion being served in chops1    
twice across the breastbones the entire 
length1 and at short intervals at the   

edge of the breast4 ,before  serving it 
is usual to separate the shoulder by    
pressing the fork  in by the knuckle1   
then passing knife round shoulder1      
crossing about  center of joint1 raising
 shoulder without cutting too much meat 
off  breast4 ,leave shoulder in position
 on joint2 a second dish is sent to     
table on which to lay it while the other
 part is being carved4    ,to carve     
rabbit or hare4 ,in either case first   
separate legs and  shoulders2 then cut  
the back part across1 into two parts4   
,this is  accomplished best by inserting
 the knife into joint1 and raising up   
the back by means of the fork4 ,the back
 or fillet part is considered  the best 
portion of a hare or rabbit4    ,to     
carve sirloin of beef1 a sirloin should 
be cut into thin slices  with a sharp1  
firm cut from end to end of the joint4  
,at the upper  portion the cut should be
 clean and even2 then use point of knife
 to  loosen slices from bones4 ,in      
carving undercut1 remove superfluous    

fat1  and cut slices from end to end in 
same manner as upper portion4 ,be       
careful always to cut down straight to  
the bone of a sirloin or rib  of beef2  
by so doing you will not spoil          
appearance of joint1 and what  remains  
will look tidy4    ,to carve ham4 ,ham  
should be cut through to the bone first 
from  center or near thin end4 ,slices  
must be cut thin4 ,always commence      
cutting from upper side4 ,the fairest   
way by far1 so as to serve fat  and lean
 evenly1 is to begin cutting from center
 of thickest part1 and  to cut thin     
circular slices2 by this means the      
flavor of the ham  is far better1 and it
 will prove to be the more economical   
way of  serving4    ,to carve ox-tongue4
 ,commence cutting from middle of       
tongue2 cut  slices not too thin and    
take them from each side being careful  
not to  cut slices through to bottom    
part of tongue4 ,extreme end of the tip 
and the lower part of tongue generally  
are used up for chopping in  salpicons1 

etc4 ,a little of the fat should be put 
on each plate4 ,when  rolled tongue is  
served it must be cut horizontally into 
rather thin  slices4    ,to carve fish4 
,a silver sheer or trowel should be used
 for this  purpose2 a steel knife       
applied to fish often spoils the        
delicacy of  its flavor4 ,great care    
must be taken to prevent breaking the   
flakes1  which ought to be kept as      
entire as possible4 ,short-grained fish1
 such  as salmon1 etc41 should be cut   
lengthwise1 not crosswise4              
,illustration          ,six ,hundred and
 ,fifteen ,tested ,recipes    ,calendar 
of ,dinners    ,illustration3 ,crisco   
by ,marion ,harris ,neil                
,,soups      ,an economical housewife   
may supply good gravy and thick soups at
  very little1 if any1 addition to the  
weekly expenses1 as soups are  an       
excellent method of using up scraps and 
bones from joints and  vegetables that  
otherwise are wasted4 ,soup1 if taken as
 the primary  course of a substantial   

dinner1 if well flavored and warm1 acts 
as a  stimulant in the stomach1 exciting
 the gastric glands1 and generally      
enabling that organ to perform its      
functions more easily4 ,for this  object
 the soup should be thin and not too    
much of it partaken1  otherwise it      
dilutes the digestive juices too much4  
,if it is to  form the chief part of the
 meal1 the soup will be more nutritious 
if  thickened1 especially so1 if        
pulse--i4e4 peas1 beans1 and lentils--is
  used as the thickening medium4        
,stock is the liquid in which meat1     
bones1 or vegetables have been  cooked1 
and which contains an extract from these
 substances4 ,it is  used for soups1    
sauces1 and gravies4 ,fresh or cooked   
bones or meat may  be used4 ,a stock pot
 may be kept on the stove1 into which   
are put any  scraps of meat1 bones1     
gristle1 or vegetable2 at the end of the
 day it  is strained1 and all fat taken 
off4 ,bones and meat for stock must be  
broken into small pieces4 ,cold water   

should be used1 and a little  salt to   
extract the nutriment4 ,the whole must  
be brought slowly to the  boiling point2
 then1 the temperature lowered1 the fat 
and scum taken  off4 ,when wanted for   
clear soups the vegetables should be    
cleaned1  but not cut up1 or with the   
long cooking they may mash and thicken  
the  soup4 ,in hot weather it is better 
to leave out the vegetables1 as  the    
stock turns sour more quickly if        
vegetables have been used in its        
preparation4 ,they can be cooked        
separately and added when using the     
stock4    ,illustration    ,the soup    
should simmer for five or six hours to  
extract the gelatinous  matters4 ,if the
 stock is skimmed occasionally it will  
be much clearer4  ,keep the lid on the  
stock pot to prevent loss by            
evaporation4 ,the  bones can be cooked  
again next day for a second stock1 but  
the  vegetables must be taken out4 ,care
 must be taken that nothing doubtful  in
 freshness be put into the stock pot4   

,meat and bones should be well  wiped   
with a damp cloth before using them4 ,if
 onions be put in the  soup unpeeled1   
simply washed and the root end cut off1 
they will help  to color the soup4 ,when
 using eggs for other dishes1 if the    
shells be  washed before breaking them  
and added to the stock pot they will    
help  to clear the soup4 ,for clear     
soups care must be taken that nothing   
of a floury nature be added to the stock
 pot4 ,stock always should  be strained 
before cooling4 ,never allow it to stand
 in stock pot  all night4 ,clear gravy  
soup consists of the extractives1       
flavoring  matters1 and gelatine of meat
 and bones4    ,consomm is a good stock 
made from beef1 veal1 and often fowl1   
and  flavored with vegetables1 cooled1  
freed from fat4 ,it is clarified with   
whites and shells of eggs1 and chopped  
raw lean beef1 and strained  through a  
cloth4 ,it should be brilliantly clear  
and of a pale brown  color4 ,any fat    
floating on the stock may be removed by 

passing a piece  of kitchen or blotting 
paper over the surface4 ,soup left from 
a meal  will keep better if strained    
from the vegetables that have been      
served  in it4 ,in hot weather1 stock   
left over must be boiled each day1  and 
poured into a clean basin to prevent its
 turning sour4 ,in warm  weather1 soups 
with milk in their composition should   
have a pinch of  baking soda added4     
,thickenings for soup consist usually of
 yolks of eggs and cream beaten         
together in a basin1 the boiling soup   
poured on slowly1 stirring well  at the 
same time4 ,soups thus thickened should 
not be allowed to  boil again1 otherwise
 they will curdle4 ,instead of eggs and 
cream1  cornstarch and milk may be used 
to thicken the soup4        ,asparagus  
,soup      #dj heads asparagus    #c    
tablespoonfuls flour    #c              
tablespoonfuls ,crisco    #a_/b cupful  
cream    #a quart white stock    #a     
bunch herbs    #a bay leaf    #d sprigs 
parsley    #b egg yolks    #a blade mace

    ,salt and white pepper to taste     
#a onion    ,take heads off asparagus1  
and put aside4 ,cut up stalks in slices1
 also  onion1 put these into saucepan   
with ,crisco1 herbs1 parsley1 bay leaf1 
and mace1 and fry gently for fifteen    
minutes1 add flour1 then stock1  and    
simmer slowly for #a-a_/b hours4 ,rub   
through sieve1 add cream1 yolks  of     
eggs1 and seasonings1 reheat1 but take  
care not to boil soup4 ,just  before    
serving throw in asparagus tops1 which  
should be first cooked  in a little     
boiling stock4        ,cheese ,soup     
#d tablespoonfuls grated cheese    #c   
quarts clear soup stock    #a-a_/b      
cupfuls flour    #d tablespoonfuls      
,crisco    #b cupfuls cream    #b eggs  
,salt1 pepper1 and paprika to taste     
,finely grated cheese    ,put flour into
 double boiler1 add gradually cream1    
,crisco1 #d  tablespoonfuls of grated   
cheese and paprika to taste1 stir over  
fire  till a smooth paste4 ,break in    
eggs1 mix well1 cook two minutes longer 

and allow to cool4 ,roll into balls1    
when they are all formed1 drop  into    
boiling water and cook gently five      
minutes4 ,drain and put into  soup      
tureen4 ,pour over boiling stock and    
serve with dish of finely  grated       
cheese4        ,cream of ,tomato ,soup  
#b tablespoonfuls flour    #a-a_/b      
tablespoonfuls ,crisco    #a cupful milk
    #b-a_/b cupfuls strained tomato     
juice    #a teaspoonful celery salt     
,salt1 pepper1 and paprika to taste     
,pinch baking soda    #a tablespoonful  
tomato catsup    ,blend ,crisco and     
flour together in saucepan over fire1   
add milk and  bring to boiling point4   
,heat tomato juice1 tomato catsup and   
add soda  and seasonings4 ,just before  
serving add ,crisco mixture to tomato   
juice  and stir till boiling4 ,serve    
hot4 ,another method1 is to cook #a     
quart  can of tomatoes with #a quart of 
water twenty minutes1 then rub through  
sieve4 ,blend #b tablespoonfuls ,crisco 
with #b tablespoonfuls flour1 add  #a   

tablespoonful sugar1 salt1 pepper1 and  
red pepper to taste1 and #a             
tablespoonful tomato catsup4 ,add pinch 
of baking soda to tomatoes1  then add   
gradually to ,crisco mixture4 ,just     
bring to boiling point and  serve with  
tablespoonful whipped cream on top of   
each plate4        ,fish ,soup      #a  
lb4 cod1 or other white fish    #b      
tablespoonfuls ,crisco    #a quart white
 stock1 or half milk and half water     
#a small carrot    #a small onion    #a 
stalk celery    #c parsley sprigs    #a 
blade mace    #b egg yolks    #a_/b     
cupful cream    #a lemon    #b          
tablespoonfuls flour    #a teaspoonful  
chopped parsley      ,dry toast    ,wash
 and dry fish and cut into small pieces4
 ,put into saucepan with  stock1        
vegetables cut in small pieces1 parsley 
and mace4 ,let these  simmer for half   
hour1 then strain off liquid4 ,melt     
,crisco in pan1 stir  in flour1 then add
 fish liquor and stir till it boils4    
,draw it to the  side of fire and let   

cool slightly4 ,beat yolks of eggs with 
cream1  and1 when soup has cooled1      
strain them in4 ,reheat soup without    
boiling  it1 to cook eggs4 ,season1 and 
add few drops lemon juice and chopped   
parsley4 ,serve with small pieces of dry
 toast4        ,lentil ,soup      #a    
cupful lentils    #b cupfuls milk    #c 
tablespoonfuls ,crisco    #c pints stock
 or water    #a onion    #a carrot    #b
 stalks celery    #a tablespoonful flour
    #a bay leaf    ,salt and pepper to  
taste    #a_/d cupful cream    ,croutons
    ,wash lentils2 soak twenty-four     
hours2 drain well4 ,cut onion1 carrot   
and celery into small pieces1 then put  
them into a saucepan with  ,crisco1     
cover1 and cook gently for fifteen      
minutes4 ,add stock and  simmer #b      
hours1 then rub through sieve4 ,return  
to pan1 add milk1  seasonings1 and bring
 to boil4 ,moisten flour with #a_/b     
cupful milk or  stock1 add it to soup   
and simmer five minutes4 ,season to     
taste and add  cream4 ,serve with       

croutons of fried or toasted bread4     
,lentils are a small leguminous seed1   
not so generally known as beans1  but an
 excellent nitrogenous food1 containing 
about #be per cent4  protein1 more than 
#ej per cent4 starch1 with over #b per  
cent4 fat4  ,they are not used as much  
as they ought to be4    ,croutons are   
made by cutting bread into tiny cubes   
and browning  through and through in hot
 oven or putting into a frying pan with 
#b  tablespoonfuls ,crisco and browning 
well4 ,if latter is used great care     
must be used as the croutons will brown 
easily4        ,lobster ,bisque      #a 
can lobster    #a cupful breadcrumbs    
#a quart milk    #a quart water    #a   
tablespoonful flour    #a_/d cupful     
,crisco    ,salt1 pepper1 red pepper1   
and grated nutmeg to taste    ,squares  
fried bread    ,thin lemon slices       
,open a can of lobster of good quality1 
take out best pieces and cut  into small
 squares without tearing2 put them      
aside4 ,place remains of  lobster in    

mortar or basin1 and pound quite smooth 
with ,crisco4 ,soak  bread in water1    
adding flour1 and seasonings1 and put   
all on fire in  soup pot with pounded   
lobster and ,crisco2 stir till it boils1
 and boil  for fifteen minutes2 then    
pass it through sieve1 add milk and     
pieces  of lobster1 and return to the   
pot till it boils up4 ,serve with small 
squares of fried bread1 and send thin   
slices of lemon to table with  it4 ,this
 is an excellent soup1 and can of course
 be made with fresh  lobster4           
,norfolk ,puree      #a_/b cupful       
barley1 pearl    #a quart water    #c   
pints white stock    #a_/b cupful cream 
#a yolk of egg    #b tablespoonfuls     
,crisco    #d tablespoonfuls cooked     
carrot balls    #d tablespoonfuls cooked
 peas    ,salt1 pepper1 and paprika to  
taste    ,diced toast or fried bread    
,put barley into saucepan of cold water1
 bring to boil1 let boil five  minutes1 
then drain off water2 this removes the  
slightly bitter taste4  ,now put barley 

into saucepan with ,crisco and water1   
let these boil  gently until barley is  
tender1 drain1 and rub through sieve4   
,add stock  to this puree and let simmer
 ten minutes4 ,beat yolk of egg with    
cream  and when soup has cooled         
slightly1 strain them in4 ,stir soup    
over fire  a few minutes to reheat2 but 
be careful that it does not boil1 or it 
will curdle4 ,season carefully1 add     
carrot balls and peas1 which should     
first be heated in a little stock or    
water4 ,serve with dice of toast  or    
fried bread4 ,if you do not possess a   
round vegetable cutter1 cut  the carrot 
into small dice4 ,this is a particularly
 nourishing soup4 ,if  you prefer a     
slightly cheaper variety1 use milk      
instead of cream1 and  if you have no   
white stock use milk and water in equal 
proportions  instead1 and cook a carrot1
 turnip and onion in milk and water for 
twenty or thirty minutes4        ,soup  
,verte      #d tablespoonfuls flour     
#c tablespoonfuls ,crisco    #b quarts  

stock    #a bunch parsley    #a lb4     
spinach    #a bunch parsley    #a       
teaspoonful sugar    #b egg yolks    #a 
lemon    ,salt and pepper to taste      
,put stock into saucepan2 add spinach   
and parsley1 picked and  thoroughly     
washed2 let all boil twenty minutes2    
strain1 rubbing puree  through sieve4   
,return it all to saucepan1 add ,crisco 
and flour mixed  together with cupful of
 water1 sugar and strained juice of a   
quarter  of lemon4 ,let boil five       
minutes4 ,beat yolks of eggs with #a_/d 
cupful  water1 add them gradually to    
soup off fire1 and stir near fire until 
cooked4 ,soup must not boil after yolks 
are added4 ,season with salt and  pepper
 and serve4        ,thick ,rice ,soup   
#b pints water or stock    ,salt and    
pepper to taste    #b small onions    #b
 tablespoonfuls ,crisco    #a cupful    
rice    #a cupful canned tomatoes1 or #d
 fresh ones    ,wash and drain rice4    
,heat ,crisco in saucepan1 add rice and 
stir  constantly until a golden brown4  

,now add water or stock1 onions and     
tomatoes cut in small pieces1 and       
seasonings4 ,cook slowly for one  hour4 
,illustration          ,,fish           
,fish1 though not quite so nutritious or
 so stimulating as butcher's  meat1 is  
an excellent article of diet1 as it is  
light and easy of  digestion and well   
suited to delicate persons and those    
following  sedentary occupations1 who   
generally do not take exercise in the   
fresh  air4 ,fish contains a fair       
proportion of flesh forming and mineral 
matter1 and the white kinds very little 
fat1 hence their value in a  sick diet4 
,a few fishes are rich in fat1 as       
salmon1 mackerel1 eels1  and herrings2  
they are more satisfying as a meal1 but 
usually more  difficult to digest1      
except the latter1 which is fairly easy 
to  digest1 and1 being inexpensive1     
forms an economical food4    ,the       
digestibility will vary also with the   
quality of the fish and the  methods of 
cooking4 ,white fish when boiled is     

improved by being rubbed  over with a   
cut lemon1 or by adding a little vinegar
 to the water in  which it is cooked to 
keep it white and firm4 ,the fish should
 be  put into hot1 not boiling water1   
otherwise the higher temperature        
contracts the skin too quickly1 and it  
breaks and looks unsightly4  ,salt fish 
may be placed in cold water1 then boiled
 to extract some of  the salt2 if the   
fish has been salted and dried1 it is   
better to soak  it in cold water for    
about twelve hours before cooking4      
,fish to be fried should be cooked in   
sufficient hot ,crisco to well  cover   
it1 after having been dried and covered 
with batter1 or with  beaten egg and    
breadcrumbs4 ,to egg and breadcrumb fish
 put a slice  into seasoned flour1      
turning it so that both sides may be    
covered4  ,shake off all loose flour4   
,brush fish over with beaten egg4 ,raise
 fish  out of egg with the brush and a  
knife1 drain off egg for a second1 and  
lay fish in crumbs4 ,toss these all over

 it1 lift out fish1 shake off  all loose
 crumbs1 lay the slice on a board1 and  
press crumbs down1 so  that surface is  
flat4 ,the thicker the fish the more    
slowly it must be  fried after the first
 two minutes1 or it will be raw inside  
when the  outside is done4              
,illustration    ,to bone fish4 ,the    
process of boning is known as filleting 
and is  generally done by the fish      
dealer1 but when this is not the case   
the  single rule for boning must be     
strictly adhered to in order to keep    
the knife on the bone lifting the flesh 
with the left hand while the  knife     
slips in between the bone and the flesh4
 ,flat fish are divided  down the middle
 of each side well into the bone1 and   
the boning is  begun at either side of  
the incision4 ,round fish are cut down  
the  back1 the flesh is laid open from  
one side and the bone is removed  from  
the other4 ,occasionally round fish are 
boned readily1 the  whole fish minus the
 bones being returned to its proper     

shape1 as in  anchovies1 sardines1      
herrings1 haddocks1 etc41 in this case  
the fish  would be split down the front1
 not the back1 and stitched together    
after boning4    ,fish stock is made    
from the bones1 skin and trimmings of   
white fish4  ,these are broken small and
 generally flavored with onion1 parsley1
  herbs1 and seasonings4 ,the proportion
 of water used is rather larger1  as the
 flavor is much stronger and also more  
easily extracted than  from meat4       
,baked ,halibut      #b lbs4 halibut    
#a cupful tomatoes    #b tablespoonfuls 
flour    #b tablespoonfuls ,crisco      
#c_/d teaspoonful salt    #a_/h         
teaspoonful pepper    ,clean fish1      
season with salt and pepper1 dredge with
 flour1 place in  ,criscoed baking pan1 
pour over tomatoes1 and dot with        
,crisco4 ,bake in  a moderate oven1     
basting often4        ,baked ,salmon    
with ,colbert ,sauce      #a slice      
salmon1 #a-a_/b lbs4 in weight    #d    
tablespoonfuls melted ,crisco    #a     

tablespoonful chopped parsley    #a     
tablespoonful tarragon vinegar    #a    
chopped shallot1 gherkin and anchovy    
,salt1 pepper1 and red pepper to taste  
and water      ,for ,sauce      #d      
tablespoonfuls ,crisco    #b            
tablespoonfuls flour    #a teaspoonful  
lemon juice    #c anchovies    #a       
tablespoonful chopped parsley    ,pepper
 to taste    #b cupfuls fish stock1 or  
milk and water    ,for fish4 ,mix       
,crisco with shallot1 gherkin1 anchovy1 
and seasonings1  lay salmon in this     
mixture and let it marinade1 as it is   
called1 for  one hour4 ,at the end of   
that time lift it out2 do not shake off 
any  ingredients that are sticking to   
it4 ,now lay it in a well ,criscoed     
fireproof dish1 cover it with a greased 
paper1 and bake in moderate  oven for   
thirty minutes4    ,for sauce4 ,melt    
,crisco in small saucepan1 stir in      
flour1 add fish  stock and stir until it
 boils and thickens4 ,rub anchovies     
through fine  sieve1 and add with       

seasonings4 ,serve in hot tureen with   
fish4        ,baked ,shad      #a shad  
weighing #d lbs4    #a_/d lb4 mushrooms 
#a_/b cupful ,crisco    #b              
tablespoonfuls chopped parsley    #b    
tablespoonfuls chopped chives    #a     
cupful breadcrumbs    #a egg    ,salt   
and white pepper    ,salt pork    #a    
cupful cream    #a teaspoonful          
cornstarch    ,clean1 wipe and dry the  
shad4 ,melt ,crisco1 add breadcrumbs1   
chopped  mushrooms1 parsley1 chives1 egg
 well beaten1 salt and pepper4 ,stuff   
fish with this forcemeat1 then lay it in
 a greased pan1 put thin  strips of salt
 pork over it and bake in hot oven for  
forty minutes4  ,lay the fish on a hot  
platter4 ,pour cream into baking pan1   
add  cornstarch and stir till boiling4  
,serve with the fish4                   
,cassolettes of ,fish      #a_/b lb4    
cold cooked fish or shrimps    #a_/b    
cupful milk    #d tablespoonfuls ,crisco
    #a_/b cupful water    #b            
tablespoonfuls cream #b eggs    #d      

tablespoonfuls flour    ,salt1 pepper1  
and red pepper to taste    #a           
teaspoonful lemon juice    #b lbs4      
cooked potatoes    ,rub potatoes through
 a sieve1 add little salt and pepper1 #a
 egg well  beaten1 and #b tablespoonfuls
 melted ,crisco and mix well4 ,roll out 
on floured baking board to #a-a_/d      
inches in thickness4 ,cut into small    
rounds1 brush over with remaining egg   
well beaten1 toss in fine  breadcrumbs1 
mark the center slightly with a smaller 
round cutter4 ,fry  to golden color in  
hot ,crisco4 ,remove lids1 carefully    
remove bulk of  potatoes from inside1   
fill with mixture1 replace lids1 and    
serve hot4  ,for mixture1 blend #b      
tablespoonfuls of the ,crisco with flour
 in a  saucepan over the fire1 add milk1
 water and seasonings and cook for  a   
few minutes4 ,put in flaked fish and    
make hot4 ,add cream last4 #a_/b        
teaspoonful of anchovy extract may be   
added if liked4    ,sufficient for ten  
cassolettes4        ,dressed ,crab      

#a good sized heavy crab    #f          
tablespoonfuls ,crisco    #b            
tablespoonfuls breadcrumbs    #c        
tablespoonfuls olive oil    #b          
tablespoonfuls vinegar    #a            
tablespoonful chopped parsley    ,crisp 
lettuce leaves    ,salt and pepper to   
taste    ,if possible choose a crab with
 large claws4 ,boil crab in boiling     
salted water for thirty minutes1 take up
 and break off large and small  claws4  
,lay crab on its back1 pull back the    
flap under its body1 pull  it right out 
and commence to remove flesh from shell4
 ,take care that  the little bag near   
head1 usually full of sand1 is taken    
out4 ,throw  away all bone and finny    
pieces4 ,the flesh is of two kinds1 some
 firm  and white1 rest soft and dark4   
,separate former into little shreds with
  a fork1 also the white meat from      
claws1 which must be cracked in order   
to obtain it4 ,mix dark soft substance  
with crumbs1 add oil1 vinegar1  and     
seasonings to taste4 ,toss shredded     

white meat also in a little  seasoning1 
but keep the two kinds separate4 ,when  
shell is empty  wash and dry well4 ,fill
 shell with the two mixtures1 arranging 
them  alternately1 so that they appear  
in dark and white stripes4 ,have it     
heaped a little higher in center4       
,decorate meat with lines of finely     
chopped parsley1 and force the ,crisco  
round edge with a forcing bag  and tube4
 ,place crab on some crisp lettuce      
leaves4 ,arrange some of the  small     
claws in a circle round shell4          
,curried ,cod      #b lbs4 cod    #a_/d 
cupful ,crisco    #b cupfuls white stock
    #a tablespoonful flour    #b        
teaspoonfuls curry powder    #a         
medium-sized onion    #a tablespoonful  
lemon juice    ,salt1 pepper1 and red   
pepper to taste    #b cupfuls plain     
boiled rice    #b tablespoonfuls chopped
 cocoanut    ,wash and dry the cod1 and 
cut into pieces two inches square4 ,melt
  ,crisco in a saucepan1 fry cod lightly
 in it1 then take out and set  aside4   

,add sliced onion1 flour1 and curry     
powder to the ,crisco in  saucepan and  
fry ten minutes1 stirring continuously  
to prevent onion  becoming too brown1   
then stir in the stock and cocoanut1    
stir until it  boils1 and afterwards    
simmer for twenty minutes4 ,strain and  
return  to saucepan1 add lemon juice and
 seasonings to taste1 bring nearly to   
boil1 then put in fish1 cover closely1  
and cook slowly for half hour4  ,an     
occasional stir must be given to prevent
 the fish sticking to the  bottom of the
 saucepan4 ,turn out on hot platter and 
serve with rice4  ,the remains of cold  
fish may be used1 in which case the     
preliminary  frying may be omitted4     
,flounder a la ,crme      #a flounder   
about #b lbs4    #b cupfuls milk    #a  
tablespoonful cream    #c tablespoonfuls
 ,crisco    #a blade mace    #f whole   
white peppers    #d tablespoonfuls flour
    ,lemon juice    ,salt and pepper to 
taste    ,skin flounder1 and take       
fillets off neatly by sharply cutting   

down the  middle of back1 and pressing  
the knife close to the bones4 ,this will
  produce #d long fillets4 ,cut each of 
them in half lengthways1 and tie  up in 
pretty knot2 sprinkle a little salt over
 and put them aside4  ,wash skin bones  
of fish1 put them into a small saucepan 
with milk1  mace1 and whole peppers and 
simmer for half hour2 strain milk into  
clean saucepan2 add fillets1 and allow  
to simmer for ten minutes4 ,lift  them  
out1 and add to milk the ,crisco and    
flour beaten together2 stir  till it    
becomes quite smooth2 add salt1 pepper  
and lemon juice to  taste1 and cream2   
put in fillets gently to warm through2  
dish neatly  and pour the sauce over    
them4 ,serve very hot4        ,flounder 
a la ,turque      ,for ,fish      #a    
large flounder    #a teaspoonful chopped
 parsley    #c tablespoonfuls           
breadcrumbs    #b tablespoonfuls ,crisco
    #a_/b teaspoonful powdered herbs    
#a pinch powdered mace    ,salt1 pepper1
 and red pepper to taste    #a_/b cupful

 picked shrimps      ,for ,sauce        
#a_/b lemon    #a egg    #a_/b cupful   
melted ,crisco    #a yolk of egg        
#a_/b teaspoonful mustard    #a_/b      
teaspoonful salt    #a pinch red pepper 
#a tablespoonful vinegar    #b chopped  
gherkins      #a teaspoonful chopped    
parsley    ,for fish4 ,wash dry and trim
 flounder4 ,on one side make cut down   
center from near head to near tail and  
raise flesh from the bones4  ,make a    
stuffing with ,crisco1 parsley1         
breadcrumbs1 herbs1 shrimps1  lemon     
juice1 seasonings1 and nearly all the   
egg1 and insert under the  fillets of   
the flounder1 leaving the center open4  
,dot with ,crisco4  ,brush fish over    
with remaining egg1 sprinkle with       
browned breadcrumbs1  put on ,criscoed  
baking tin1 and bake thirty minutes4    
,serve with sauce4    ,for sauce4 ,put  
egg yolk into a bowl1 and1 with a wooden
 spoon stir  a little2 then add by      
degrees melted ,crisco1 stirring        
constantly2 then  add seasonings1       

vinegar1 gherkins and parsley4          
,fish ,pudding    7,kate ,b4 ,vaughn7   
,for ,pudding      #b lbs4 cooked fish  
#a cupful milk    #a tablespoonful flour
    #a tablespoonful ,crisco    #b eggs 
,salt and pepper to taste    #a_/d      
teaspoonful onion juice    #a           
tablespoonful ,worcestershire sauce     
,cream sauce      ,for ,sauce      #c   
tablespoonfuls flour    #c              
tablespoonfuls ,crisco    #a slice      
carrot    #a slice onion    #a slice    
celery    #a blade of mace    #a bay    
leaf    #f whole peppers    #a sprig of 
parsley    #a_/d teaspoonful salt       
#a cupful thick cream    ,for pudding4  
,boil fish in boiling salted water till 
done4 ,shred or  break in small pieces1 
and free from skin and bone4 ,blend     
,crisco and  flour in a saucepan over   
fire1 add milk and stir till boiling1   
remove  from fire1 add eggs well beaten1
 seasonings1 and mix well4 ,turn into   
,criscoed fireproof dish1 cover with    
greased paper1 set in warm water1  and  

bake in moderate oven for thirty        
minutes4 ,serve with the sauce1  potato 
balls1 and chopped parsley4    ,for     
sauce4 ,blend ,crisco and flour in a pan
 over fire1 add  vegetables1 mace1 bay  
leaf1 peppers1 parsley1 milk1 and simmer
 for  thirty minutes4 ,strain1 return to
 pan1 add salt1 allow to heat1 then  add
 cream and it is ready to serve4        
,fried ,fish      ,fish    ,crisco    #a
 egg    ,salt and pepper to taste       
,crumbs    ,sauce    ,clean fish1 season
 with salt and pepper4 ,dip in crumbs1  
brush over  with beaten egg1 and crumb  
again4 ,fry in deep ,crisco and drain on
  brown paper4    ,sauce4 ,blend #a-a_/b
 tablespoonfuls ,crisco with #a         
tablespoonful flour  in saucepan over   
fire1 add #a cupful of milk or cream and
 bring to  boil1 cook for a few minutes 
over hot water4 ,cool and add #b chopped
  green bell peppers and #f medium-sized
 chopped sour pickles4        ,fried    
,lobster with ,horseradish ,sauce       
#a boiled lobster    ,crisco for frying 

#a egg    ,breadcrumbs    #a cupful     
thick cream    ,salt and paprika to     
taste    #b tablespoonfuls grated       
horseradish    ,cut lobster meat into   
neat pieces1 dip in beaten egg1 toss in 
breadcrumbs and fry in hot ,crisco to   
brown well4 ,whip up cream1 season  it  
well with salt and paprika and stir in  
horseradish2 heap this sauce  in the    
center of the serving dish and arrange  
the pieces of fried  lobster round it4  
,serve hot4        ,gateau of ,fish     
,for ,fish      #a-a_/b lbs4 cooked     
white fish    #c tablespoonfuls ,crisco 
#a_/b cupful breadcrumbs    #a_/b cupful
 milk    #b eggs    #a teaspoonful      
chopped parsley    #a teaspoonful       
anchovy paste or extract    ,salt and   
pepper to taste    ,lemon slices        
,dutch or oyster sauce      ,for ,sauce 
#b tablespoonfuls flour    #b           
tablespoonfuls ,crisco    #a cupful milk
    #a_/b cupful oyster liquor    #a    
teaspoonful lemon juice    ,salt1       
pepper1 and red pepper to taste    #b   

hard-cooked eggs      #a dozen small    
oysters    ,for fish4 ,cook fish2 remove
 skin and bone1 chop it1 then put it in 
a basin1 add breadcrumbs1 parsley1      
seasonings1 milk1 eggs well beaten1  and
 melted ,crisco4 ,mix well1 turn into a 
,criscoed mold1 cover with  greased     
paper and steam one hour4 ,serve with   
sauce poured over1 and  dish garnished  
with lemon slices4    ,for sauce4 ,blend
 ,crisco and flour in pan over fire1    
stir in  milk1 oyster liquor1 stir till 
it boils for eight minutes1 then add    
seasonings4 ,boil one minute1 add eggs  
chopped1 and oysters4 ,mix and  serve4  
,oyster ,shortcake      #b cupfuls flour
    #b teaspoonfuls baking powder       
#a_/b teaspoonful salt    #c_/d cupful  
milk    #a quart oysters    #a_/b cupful
 ,crisco    #b tablespoonfuls cornstarch
    #a_/d cupful cream    ,salt and     
pepper to taste    ,mix flour1 baking   
powder and #a_/b teaspoonful salt1 then 
sift twice1  work in ,crisco with tips  
of fingers1 add milk gradually4 ,the    

dough  should be just soft enough to    
handle4 ,toss on floured baking board1  
divide into two parts1 pat lightly and  
roll out4 ,place in two shallow         
,criscoed cake tins and bake in quick   
oven fifteen minutes4 ,spread them  with
 butter4 ,moisten cornstarch with cream1
 put into pan with oysters  and         
seasonings and make very hot4 ,allow to 
cook a few minutes then  pour half over 
one crust1 place other crust on top and 
pour over rest  of oysters4 ,serve at   
once4    ,sufficient for one large      
shortcake4        ,salmon ,mold      #a 
can salmon    #b tablespoonfuls ,crisco 
#a_/b cupful rolled crackers    #c eggs 
#a tablespoonful ,worcestershire sauce  
,salt and pepper to taste      ,sauce   
#a tablespoonful ,crisco    #a          
tablespoonful flour    #a egg    #a     
cupful milk    ,salt and pepper to taste
    ,parsley    ,for the mold4 ,remove  
oil1 skin and bone from the salmon4 ,rub
 salmon  smooth1 add eggs well beaten1  
crackers1 and seasonings4 ,turn into a  

,criscoed mold1 and steam for one hour4 
,turn out and serve with sauce4    ,for 
sauce4 ,blend ,crisco and flour in a    
saucepan over fire1 add  milk1 and stir 
and boil for five minutes4 ,add egg well
 beaten1 and  seasonings1 pour at once  
over salmon4 ,garnish with parsley4     
,sufficient for one small loaf4         
,illustration          ,,meats          
,illustration      ,cookery is a branch 
of applied chemistry4 ,to cook anything1
 in the  narrower sense of the term1    
means to bring about changes in it by   
submitting it to the action of heat1 and
 usually of moisture also1  which will  
make it more fitted for food2 and it is 
on the nature of  this action on        
different materials that the rationale  
of the cook's  art chiefly depends4     
,good cooking can make any meat tender1 
and bad  cooking can make any meat      
tough4    ,the substance in meat called 
albumen becomes tougher and more        
indigestible1 the higher the temperature
 to which it is subjected  reaches      

beyond a certain point4 ,it is this     
effect of heat on albumen1  therefore1  
which has to be considered whenever the 
cooking of meat  is in question1 and    
which mainly determines the right and   
the wrong1  whether in the making of a  
soup or a custard1 the roasting or      
boiling  of a chicken or a joint1 or the
 frying of a cutlet or an omelet4    ,we
 now will see to begin with1 what are   
the special ways in which it  bears on  
meat cookery4 ,take a little bit of raw 
meat and put it in  cold water4 ,the    
juice gradually soaks out of it1        
coloring the water  pink and leaving the
 meat nearly white4 ,now take another   
bit1 and pour  boiling water upon it2   
and though no juice can be seen         
escaping1 the  whole surface of the meat
 turns a whitish color directly4        
,lean meat is made up of bundles of     
hollow fibres within which the          
albuminous juices are stored4 ,wherever 
these fibres are cut through1  the juice
 oozes out and spreads itself over the  

surface of the meat4  ,if1 as in our    
first little experiment1 the meat is put
 in cold water1  or even in warm water1 
or exposed to a heat insufficient to set
 the  albumen1 either in an oven or     
before the fire1 the albuminous juices  
are in the first case drawn out and     
dissolved1 and in the second            
evaporated4 ,in either case the meat is 
deprived of them4 ,but if the  meat is  
put into boiling water or into a quick  
oven or before a hot  fire1 the surface 
albumen is quickly set1 forms a tough   
white coating  which effectually plugs  
the ends of the cut fibres1 and prevents
 any  further escape of their contents4 
,here1 then1 we have the first          
principles on which meat cookery must be
  conducted2 viz3 that if we wish to get
 the juices out of the meat1  as for    
soups and stews1 the liquid in which we 
put it must be cold  to begin with2     
while if we wish1 as for boiled or roast
 meat1 to keep  them in1 the meat must  
be subjected first of all to the action 

of  boiling water1 a hot fire or a quick
 oven4 ,the meats of soups and  stews   
must not be raw1 and that of joints must
 not be tough2 and the  cooking of both 
one and the other1 however it is begun1 
should be  completed at just such a     
moderate temperature as will set1 but   
not  harden1 the albumen4 ,that is to   
say1 the soup or stew must be raised  to
 this temperature1 after the meat juices
 have been drawn out by  a lower one1   
while a joint or fowl must be lowered to
 it after the  surface albumen has been 
hardened by a higher one4    ,all       
poultry or game for roasting should be  
dredged with flour before  and after    
trussing1 to dry it perfectly1 as       
otherwise it does not  crisp and brown  
so well4 ,unless poultry is to be boiled
 or stewed it  never should be washed or
 wet in any way as this renders the     
flesh  sodden and the skin soft4 ,good  
wiping with clean cloths should be      
quite sufficient4 ,with the exception of
 ducks and geese1 all poultry  and game 

require rather a large addition of fat  
during roasting1 as  the flesh is dry4  
,chickens will cook in from twenty to   
thirty minutes2  fowls take from thirty 
to sixty minutes when young and tender1 
the  only condition in which they are   
fit to roast2 turkeys take from one  to 
two hours and even more if exceptionally
 large4 ,game takes longer  in          
proportion to its size than poultry1 and
 all birds require better  and more     
cooking than beef or mutton4            
,illustration        ,beef ,collops     
#a lb4 hamburg steak    #a chopped onion
    #b tablespoonfuls ,crisco    #a     
cupful water or stock    #a             
tablespoonful flour    ,salt and pepper 
to taste    #a teaspoonful mushroom     
catsup or ,worcestershire sauce         
,sippets of toast or croutons    ,mashed
 potatoes or plain boiled rice    ,melt 
,crisco in saucepan1 put in beef and    
onion and fry light brown1  then        
sprinkle in flour1 add water or stock1  
catsup or sauce1 and  seasonings4 ,cover

 pan and let contents simmer very gently
 forty-five  minutes4 ,arrange collops  
on hot platter with border of sippets of
  toast or croutons1 or border of hot   
mashed potatoes1 or plain boiled  rice4 
,braised ,loin of ,mutton      #c lbs4  
loin mutton    #c tablespoonfuls ,crisco
    #a celery stalk    #a_/b teaspoonful
 whole white peppers    #a bunch sweet  
herbs    ,salt1 pepper1 and red pepper  
to taste    #a turnip    #a carrot    #c
 cloves    #b sprigs parsley    #d      
tablespoonfuls flour    #ab button      
mushrooms    #a onion    ,remove bone   
from mutton1 rub with a little salt1    
pepper and red pepper  mixed together2  
roll up and tie in neat roll with tape2 
cut up celery1  onion1 carrot and       
turnip1 and lay them at bottom of       
saucepan with  herbs and parsley2 lay   
mutton on top of these1 and pour enough 
boiling  water to three parts cover it1 
and simmer slowly two hours2 lift       
mutton into roasting tin with a few     
tablespoonfuls of the gravy2 set  in hot

 oven until brown2 strain gravy and skim
 off fat1 melt ,crisco in  saucepan1 add
 flour1 then add gravy gradually1       
seasoning of salt and  pepper1          
mushrooms1 and boil eight minutes4 ,set 
mutton on hot platter  with mushrooms   
round1 and gravy strained over4         
,chicken a la ,tartare      #a young    
chicken    #a egg    #c_/d cupful       
,crisco    ,breadcrumbs    ,salt and    
pepper to taste    ,mixed pickles       
,tartare sauce    ,singe1 empty1 and    
split chicken in half2 take breastbone  
out and  sprinkle salt and pepper over4 
,melt #a_/b cupful ,crisco in frying pan
  and fry chicken half hour1 turning it 
now and then4 ,remove from pan  and     
place between two dishes with heavy     
weight on top1 till it is  nearly cold4 
,then dip in egg beaten up1 and roll in 
breadcrumbs4  ,melt remaining ,crisco1  
then sprinkle it all over chicken2 roll 
in  breadcrumbs once more4 ,fry in hot  
,crisco to golden color4 ,serve at  once
 with a garnish of chopped pickles1 and 

tartare sauce4        ,chicken en       
,casserole      #a tender chicken for   
roasting    #a_/b cupful ,crisco        
,salt and pepper    #a pint hot water   
#a cupful hot sweet cream    #b cupfuls 
chopped mushrooms    #a tablespoonful   
chopped parsley    ,clean chicken1 split
 down back1 and lay breast upward1 in   
casserole4  ,spread ,crisco over breast1
 dust with salt and pepper1 add hot     
water1  cover closely and cook in hot   
oven one hour4 ,when nearly tender1 put 
in the cream1 mushrooms1 and parsley2   
cover again and cook twenty  minutes    
longer4 ,serve hot in the casserole4    
,oysters are sometimes  substituted for 
mushrooms1 and will be found to impart a
 pleasing  flavor4        ,curried      
,ox-,tongue      #f slices cooked       
ox-tongue    #c tablespoonfuls ,crisco  
#b teaspoonfuls curry powder    #f      
chopped mushrooms    #a cupful brown    
sauce    #a dinner roll    #a egg    #a 
cupful boiled rice    ,for tongue4 ,cut 
slices of tongue1 fry in ,crisco1 season

 with #a_/d  teaspoonful salt and curry 
powder1 then add mushrooms1 and brown   
sauce1 simmer ten minutes4 ,cut large   
dinner roll into slices1 and  toast them
 lightly on both sides2 dip them in egg 
well beaten then  fry in hot ,crisco and
 drain4 ,dish up slices of tongue       
alternately with  fried slices of roll1 
pour sauce round base1 and serve with   
boiled  rice4    ,for brown sauce4 ,melt
 #c tablespoonfuls ,crisco1 add #a      
chopped onion1  piece of carrot1 #b     
mushrooms1 and fry a good brown color2  
stir in #b  tablespoonfuls flour and fry
 it also2 then add #a cupful stock or   
water  and few drops of kitchen boquet4 
,let all cook ten minutes1 stirring     
constantly add seasoning of salt and    
pepper1 and strain for use4             
,sufficient for #f slices4        ,fried
 ,chicken      ,chicken    ,crisco      
,select young tender chickens and       
disjoint4 ,wash carefully and let  stand
 over night in refrigerator4    ,a      
7,kate ,b4 ,vaughn7    ,drain chicken   

but do not wipe dry4 ,season with salt  
and white pepper  and dredge well with  
flour4 ,fry in deep ,crisco hot enough  
to brown  a crumb of bread in sixty     
seconds4 ,it requires from ten to twelve
  minutes to fry chicken4 ,drain and    
place on a hot platter garnished  with  
parsley and rice croquettes4    ,b      
7,kate ,b4 ,vaughn7    ,make batter of  
#a cupful flour1 #a teaspoonful salt1 #b
 grains white  pepper1 #a_/b cupful     
water1 #b well beaten eggs1 and #a      
tablespoonful  melted ,crisco4 ,have    
kettle of ,crisco hot enough to turn    
crumb of bread  a golden brown in sixty 
seconds4 ,drain chicken but do not dry4 
,dip  each joint separately in batter   
and fry in the ,crisco until golden     
brown4 ,it should take from ten to      
twelve minutes4 ,serve on a folded      
napkin garnished with parsley4    ,c    
7,kate ,b4 ,vaughn7    ,drain chicken   
but do not wipe dry4 ,season with salt  
and white pepper  and dredge well with  
flour4 ,put three tablespoonfuls ,crisco

 in frying  pan and when hot place      
chicken in pan2 cover1 and allow to     
steam for  ten minutes4 ,uncover1 and   
allow chicken to brown1 taking care to  
turn  frequently4 ,serve on hot platter1
 garnished with parsley and serve  with 
cream gravy4    ,d    ,select           
medium-sized chickens and wash well1    
then cut into neat  pieces and season   
them4 ,mix #a cupful cornmeal with #a   
cupful flour1 #a  tablespoonful salt and
 #a tablespoonful black pepper4 ,dip    
each piece  in mixture and fry in hot   
,crisco twelve minutes4 ,drain and serve
 with  cornmeal batter bread4    ,e     
,wash young chicken1 cut into neat      
pieces1 dust with salt1 pepper1  and    
flour1 and fry in hot ,crisco twelve    
minutes4 ,drain1 place on hot  platter1 
pour over it #a_/b pint hot sweet cream1
 sprinkle over with  chopped hot roasted
 peanuts1 little salt and pepper4       
,fried ,chicken1 ,mexican ,style      #a
 tender chicken    ,salt and pepper to  
taste    #a clove garlic    #a seeded   

green pepper    #b large tomatoes    #e 
tablespoonfuls ,crisco    ,corn         
croquettes        ,for ,croquettes      
#b tablespoonfuls ,crisco    #a can or  
#ad ears corn    #b tablespoonfuls flour
    #b cupfuls milk    #a_/b teaspoonful
 sugar    ,pepper and salt to taste     
#a egg    ,breadcrumbs    ,for chicken4 
,draw1 wash and dry chicken1 then cut   
into neat joints1  sprinkle with salt   
and pepper4 ,heat ,crisco in frying pan1
 add clove  of garlic and pepper cut in 
small pieces4 ,when garlic turns brown  
take out1 put chicken in1 fry till      
brown1 then cover closely1 allow to     
simmer till ready4 ,a short time before 
covering chicken1 add tomatoes  peeled  
and cut in small pieces4    ,for        
croquettes4 ,drain liquor from can of   
corn1 or grate ears1 and  chop kernels  
fine4 ,blend ,crisco and flour together 
in pan over fire1  add milk1 stir till  
boiling and cook five minutes1 stirring 
all the  time1 add seasonings1 and corn1
 and cook five minutes1 then allow to   

cool4 ,when cold1 form lightly with     
floured hands into neat croquettes1     
brush over with beaten egg1 toss in     
crumbs and fry in hot ,crisco to  a     
golden brown4 ,drain4 ,place chicken on 
hot platter1 garnish with  croquettes   
and serve hot4        ,fried            
,sweetbreads      ,sweetbreads    ,egg  
,breadcrumbs    ,crisco    ,peas or new 
,potatoes    ,rich brown gravy          
,sweetbreads should always be blanched  
before using4 ,to blanch1 soak in  cold 
water two hours1 changing water #c or #d
 times4 ,put into saucepan1  cover with 
cold water1 add little salt1 and skim   
well as water comes  to boil4 ,simmer   
from ten to thirty minutes1 according to
 kind of  sweet-bread used4 ,remove to  
basin of cold water until cold1 or wash 
well in cold water and press between two
 plates till cold4 ,dry1 remove  skin1  
cut in slices1 coat with beaten egg and 
toss in breadcrumbs1 and  fry in hot    
,crisco to a golden brown4 ,serve round 
peas or new potatoes1  with rich brown  

gravy4    ,for those whose digestions   
are at fault1 sweetbreads ought to be   
eaten  as a daily ration if the         
pocketbook will afford it4 ,for this    
special  part of the animal's anatomy is
 that one of all the viscera whose      
mission is to help digestion4 ,it is of 
the very pancreas itself1 that  stomach 
gland of marvelously involved structure 
which elaborates the  powerful          
pancreatic juice4 ,it is alkaline in    
nature1 able to digest  starches1 fats1 
and most of what escapes digestion in   
the stomach  proper4 ,it received its   
name from a fancied resemblance in its  
substance and formation to the rising   
lumps of dough destined for  bread4     
,kidney ,omelet      #d kidneys    #f   
tablespoonfuls ,crisco    #f eggs       
,salt and pepper to taste    #a         
tablespoonful chopped parsley    #b     
tablespoonfuls cream    ,melt #b        
tablespoonfuls ,crisco in frying pan4   
,skin kidneys and cut into  small dice  
and toss them into hot ,crisco three    

minutes4 ,whisk whites  of eggs to stiff
 froth1 then add yolks1 seasonings1     
parsley1 and  cream1 then add kidney4   
,make remaining ,crisco hot in omelet   
pan or  frying pan1 pour in omelet and  
fry over clear fire six minutes4 ,when  
the edges are set1 fold edges over so   
that omelet assumes an oval  shape2 be  
careful that it is not done too much2 to
 brown the top1 hold  pan before fire1  
or put it in oven2 never turn an omelet 
in the pan4  ,slip it carefully on a hot
 dish and serve the instant it comes    
from  the fire4        ,macaroni and    
,round ,steak      #a_/b package        
macaroni    #a_/b can tomatoes    #c    
tablespoonfuls ,crisco    #b onions     
,salt and pepper to taste    #a_/b      
cupful grated cheese    #a lb4 round    
steak    #a_/b cupful breadcrumbs       
,break macaroni into inch lengths and   
add it with #a tablespoonful of  the    
,crisco to plenty of boiling water and  
boil twenty minutes1 then  drain4 ,put  
steak and onions through a food chopper4

 ,put macaroni into  ,criscoed fireproof
 dish1 then put in meat and onions1 add 
seasonings1  tomatoes1 cheese1          
breadcrumbs1 and remainder of ,crisco   
melted4 ,bake in  moderate oven one     
hour4        ,meat ,cakes      #a lb4   
round steak    #c tablespoonfuls melted 
,crisco    #c small onions    #a        
tablespoonful chopped parsley    #b eggs
    #a_/d lb4 grated cheese    #b       
cupfuls breadcrumbs    ,salt1 pepper1   
and paprika to taste    ,tomato sauce   
,for ,sauce      #d tablespoonfuls      
,crisco    #a carrot    #a turnip    #b 
onions    #c tablespoonfuls flour    #b 
cupfuls stock    #a can or #a_/b lb4    
fresh tomatoes    #a tablespoonful      
tomato catsup    #a bunch sweet herbs   
,salt1 pepper1 and red pepper      to   
taste    #a blade mace    #a bay leaf   
,for meat cakes4 ,grind steak and onions
 together1 add ,crisco1 cheese1         
parsley1 crumbs1 seasonings1 and eggs   
lightly beaten4 ,mix together2  form    
into small cakes1 toss in flour and fry 

in hot ,crisco4 ,serve hot  with tomato 
sauce4    ,for sauce4 ,slice vegetables1
 fry in ,crisco ten minutes2 then add   
flour1 stock1 mace1 bay leaf1 tomatoes1 
catsup1 and herbs4 ,stir till  they     
boil1 then simmer gently forty-five     
minutes4 ,rub through sieve1  add       
seasonings and use4    ,sufficient for  
twelve meat cakes4        ,roast ,turkey
      ,for ,stuffing      #a quart fine 
breadcrumbs    #d tablespoonfuls ,crisco
    #aa_/b teaspoonfuls salt    #b      
tablespoonfuls chopped onion    #a lemon
    #a tablespoonful chopped parsley    
#a_/d teaspoonful powdered thyme        
#a_/d teaspoonful white pepper    #a egg
    #a cupful country sausage    ,a     
little warm water    #a turkey    ,salt 
pork    ,mix sausage with breadcrumbs1  
add egg well beaten1 ,crisco1           
seasonings1  grated rind and strained   
juice of lemon1 and moisten with a      
little hot  water4 ,be careful not to   
make stuffing too moist4 ,see that      
turkey is  well plucked1 singed and     

wiped2 fold over pinions1 and pass      
skewer  through them1 thick part of legs
 and body1 catching leg and pining it   
on other side2 now secure bottom part of
 leg1 which should have feet  cut off   
half way to first joint1 fill breast of 
bird with stuffing and  skewer down     
skin4 ,place #b strips salt pork in     
bottom of roasting  pan1 lay in turkey  
and place several strips salt pork over 
breast  and sprinkle lightly with flour4
 ,roast in hot oven1 allowing fifteen   
minutes to the pound4 ,baste            
occasionally with melted ,crisco4 ,serve
 hot  decorated with cooked onions1     
celery tips1 cranberries1 and parsley4  
,roast with ,spaghetti      #b          
tablespoonfuls flour    #c lbs4 sirloin 
steak    #b tablespoonfuls ,crisco    #a
 large onion    #a_/d lb4 bacon    ,salt
 and pepper to taste    #a_/b cupful    
water    #a_/b can tomatoes    #a cupful
 cooked peas    #a cupful cooked        
spaghetti    #a cupful cooked mushrooms 
#h stuffed olives    ,melt ,crisco and  

make very hot in roasting pan1 lay in   
steak1 season  with salt and pepper1    
cover with layer of sliced onion1 layer 
of  bacon1 add water1 cover1 and cook in
 moderate oven about three hours4  ,have
 ready peas1 mushrooms1 and spaghetti4  
,place meat on hot platter4  ,add juice 
of tomatoes to gravy1 and flour         
moistened with a little  cold water1    
peas and mushrooms1 and when hot pour   
round meat4 ,spread  spaghetti on top   
and decorate with olives4               
,sirloin ,steak with ,fried ,apples     
#a sirloin steak weighing #b lbs4    #c 
tablespoonfuls melted ,crisco    #a     
teaspoonful salt    #a_/b teaspoonful   
white pepper    #d tart apples    ,milk 
,flour    ,mix salt and pepper with     
melted ,crisco1 then rub mixture into   
steak  and let steak lie in it twenty   
minutes4 ,broil it over a clear fire    
till done and serve surrounded with     
fried apples4 ,peel and core and  slice 
apples1 then dip in milk1 toss in flour1
 and drop into hot  ,crisco to brown4   

,,vegetables    ,illustration      ,in  
the vegetable kingdom the cereals form a
 very important part of our  diet1 by   
supplying chiefly the carbohydrates or  
heat giving matter4  ,another nutritious
 group termed pulse1 are those which    
have their seed  enclosed in a pod4 ,the
 most familiar are peas1 beans1 and     
lentils2  peas and beans are eaten in   
the green or unripe state as well as in 
the dried4 ,vegetables included in the  
pulse group are very nourishing  if they
 can be digested1 they contain a large  
amount of flesh forming  matter1 usually
 a fair amount of starch1 but are       
deficient in fat4  ,peas and beans also 
contain sulphur and tend to produce     
flatulence  when indulged in by those of
 weak digestion4 ,lentils contain less  
sulphur1 and do not produce this        
complaint so readily4    ,the more      
succulent vegetables include tubers1 as 
potatoes and  ,jerusalem artichokes1    
leaves1 stems1 and bulbs1 as cabbages1  
spinach1  celery1 and onions1 roots and 

flowers1 as carrots1 parsnips1 and      
cauliflower4 ,these are very valuable on
 account of the mineral matter1  chief  
of which are the potash salts1 so       
necessary to keep the blood in  a       
healthy condition4    ,care should be   
taken in cooking vegetables not to lose 
the salts4  ,steaming is preferable to  
boiling1 by preserving the juices1      
though it  does not tend to improve the 
color of green vegetables4 ,a little    
lemon  juice added to the water in which
 new potatoes are boiling improves      
their color4 ,mint is sometimes cooked  
with new potatoes4 ,to secure a  good   
color in vegetables when cooked1 careful
 cleaning and preparation  before       
cooking is essential4 ,earthy roots1    
such as potatoes1 turnips1  and carrots1
 must be both well scrubbed and         
thoroughly rinsed in clean  water before
 peeling4 ,from all vegetables1 coarse  
or discolored leaves  and any dark or   
decayed spots should be carefully       
removed before  cooking4    ,potatoes   

should be peeled thinly1 or1 if new1    
merely brushed or rubbed  with a coarse 
cloth to get the skin off4 ,turnips     
should be thickly  peeled1 as the rind  
in these is hard and woody4 ,carrots and
 salsify1  unless very old1 need        
scraping only4 ,after the removal of the
 skin1  all root vegetables 7except     
those of the onion kind7 should be put  
in  cold water till wanted4 ,potatoes1  
artichokes1 and salsify especially1     
must not remain a moment out of water   
after peeling1 or they will turn  a dark
 color1 and to the water used for the   
two last1 a little salt  and lemon juice
 should be added in order to keep them  
white4    ,root vegetables should be    
boiled with the lid of the pan on1 green
  vegetables should be boiled with the  
lid of the pan off1 for the             
preservation of the color4        ,baked
 ,parsnips      #a_/b cupful ,crisco    
#e parsnips    ,salt and pepper to taste
    ,peel and wash parsnips and cut into
 two lengthwise1 and steam for one      

hour4 ,remove from fire1 lay in greased 
baking pan1 sprinkle with salt  and     
pepper1 spread ,crisco over top and bake
 slowly till tender4 ,serve  hot4       
,brussels ,sprouts with ,crisco         
#a_/b cupful ,crisco    #b baskets      
brussels sprouts    #a_/b cupful grated 
cheese    ,trim sprouts and cook them in
 boiling salted water till tender1 drain
  and dry on clean cloth4 ,heat ,crisco 
hot1 then add sprouts1 and fry  until   
very hot4 ,turn them into hot vegetable 
dish1 sprinkle cheese  over them and    
serve immediately4    ,sufficient for   
one dish4        ,colcannon      #c     
tablespoonfuls ,crisco    #a_/b lb4 cold
 cooked potatoes    #a_/b lb4 cold      
cooked cabbage    #a onion    ,salt and 
pepper to taste    ,chop onion and      
cabbage and mash potatoes4 ,put into    
frying pan with  ,crisco and fry few    
minutes adding seasonings4 ,turn into   
,criscoed  fireproof dish and brown in  
oven4        ,lentils and ,rice      #c 
tablespoonfuls ,crisco    #a_/b cupful  

lentils    #a_/b cupful milk    #a_/b   
cupful water    #a teaspoonful curry    
powder    #a small onion    #a          
tablespoonful lemon juice    #a cupful  
boiled rice    ,salt and pepper to taste
    ,wash lentils and soak them in milk 
twelve hours4 ,melt ,crisco slice  onion
 and fry a pale brown1 add curry powder1
 milk1 water1 seasonings1  and lentils1 
simmer two hours and add lemon juice    
just before serving1  ,serve with rice4 
,corn ,fritters      #a tablespoonful   
melted ,crisco    #a can crushed corn   
#a cupful flour    #a teaspoonful baking
 powder    #b teaspoonfuls salt    #a_/d
 teaspoonful white pepper    #c         
tablespoonfuls milk    ,put corn into   
bowl1 add ,crisco1 salt1 pepper1 flour1 
baking powder1  and milk4 ,mix well and 
drop in spoonfuls on a ,criscoed        
griddle4 ,fire  brown on both sides4    
,these fritters are a palatable         
accompaniment to  roast chicken4        
,sufficient for twelve fritters4        
,corn1 ,okra and ,tomatoes      #b      

tablespoonfuls ,crisco    #b            
tablespoonfuls sugar    ,salt and pepper
 to taste    #f ears corn    #f okra    
pods    #f tomatoes    #b cupfuls water 
,cut corn from cob1 put into saucepan1  
cover with water and bring to  boil4    
,scald and skin tomatoes and cut okra   
into cross sections half  inch long4    
,add both to corn with ,crisco and      
seasonings4 ,stir and cook  until       
tender4 ,serve hot4        ,curried     
,cauliflower      #d tablespoonfuls     
,crisco    #a cauliflower    #a sliced  
onion    #a dessertspoonful curry powder
    #a tablespoonful lemon juice        
#a_/d teaspoonful salt    #a cupful     
stock or water    ,boil cauliflower in  
boiling salted water till tender1 drain1
 then  divide into small flowerets4 ,fry
 onion in ,crisco a few minutes1 then   
add curry powder1 lemon juice and stock 
or water4 ,simmer fifteen  minutes1 then
 strain into clean saucepan4 ,add       
cauliflower and salt and  simmer fifteen
 minutes4 ,serve hot4        ,creamed   

,potatoes au ,gratin      #b            
tablespoonfuls ,crisco    #a quart      
peeled and diced potatoes    #b cupfuls 
milk    #a tablespoonful flour    #a    
cupful grated cheese    #a teaspoonful  
salt    #a_/d teaspoonful white pepper  
,few breadcrumbs    ,cut potatoes in    
about #aa_/b-;inch pieces1 then boil    
carefully in boiling  salted water4     
,when done1 drain1 and pour into        
,criscoed fireproof dish4  ,blend       
,crisco and flour in saucepan over fire1
 add milk1 stir till  boiling1 then add 
cheese and seasonings4 ,pour over       
potatoes2 grate  a little cheese over   
top1 sprinkle with breadcrumbs and bake 
five  minutes in hot oven4              
,eggplant en ,casserole      #d         
tablespoonfuls melted ,crisco    #a     
large eggplant    #c small onions    #b 
garlic cloves    #c tomatoes    #a green
 pepper    ,salt and pepper to taste    
,slice eggplant into thin slices1 then  
slice onions1 garlic1 tomatoes  and     
pepper quite thin4 ,arrange them1       

alternately1 in a ,criscoed  casserole1 
seasoning each layer with salt and      
pepper4 ,pour in melted  ,crisco and    
cover4 ,cook over slow fire or in       
moderate oven till the  eggplant is     
tender4 ,serve hot or cold4             
,fried ,parsley      ,crisco    #a bunch
 parsley    ,salt and pepper to taste   
,wash1 pick and dry the parsley2 put    
into frying basket and immerse  in hot  
,crisco fifteen seconds or until crisp4 
,drain and sprinkle with  salt and      
pepper4 ,it should be a nice green      
color4 ,if it turns black it  has been  
too long in the fat4        ,green ,peas
 a la ,maitre d',hotel      #d          
tablespoonfuls ,crisco    #a quart      
shelled peas    ,salt and pepper to     
taste    #a tablespoonful lemon juice   
#b sprigs mint    #a tablespoonful      
chopped parsley    #a teaspoonful sugar 
,shell peas and throw into plenty       
boiling water containing a  teaspoonful 
of salt1 sugar1 and mint2 boil fast     
until tender1 then  drain4 ,mix lemon   

juice with ,crisco and parsley2 stir    
this among peas1  reheat them1 and serve
 at once4        ,jerusalem ,artichokes 
#b tablespoonfuls ,crisco    #a lb4     
artichokes    #b tablespoonfuls flour   
#a yolk of egg    #b teaspoonfuls lemon 
juice    #a #a_/b cupfuls milk    #b    
tablespoonfuls cream    ,salt and pepper
 to taste    #a teaspoonful chopped     
parsley    #a_/d cupful vinegar    #a   
pint boiling milk    ,wash and scrape   
artichokes1 and throw each one in cold  
water  containing vinegar1 when all are 
done1 rinse in water and put into       
boiling milk1 add cupful of boiling     
water and teaspoonful of salt4  ,boil   
quickly with lid off1 pierce with fork  
to know if done4 ,lift into  hot dish   
and cover with sauce4 ,blend ,crisco and
 flour in saucepan1  over fire1 add     
milk1 salt and pepper1 and cook five    
minutes4 ,remove  from fire1 add egg    
beaten with cream and lemon juice1 pour 
over  artichokes and sprinkle parsley   
over top4        ,mushrooms au ,gratin  

#d tablespoonfuls ,crisco    #ad large  
mushrooms    #a egg    ,salt1 pepper1   
and red pepper to taste    #a           
tablespoonful chopped parsley    #b     
tablespoonfuls chopped cooked meat    #b
 tablespoonfuls breadcrumbs    #a_/b    
cupful stock    #a tablespoonful chopped
 suet    ,beat up egg1 add suet1        
breadcrumbs1 meat1 parsley1 and         
seasonings4  ,wash and remove centers   
from mushrooms1 season with salt1       
pepper1 and  red pepper1 also place tiny
 piece of ,crisco in each4 ,then put    
heaping  teaspoonful of forcemeat in    
each one1 and cover with crumbs4 ,lay on
  ,criscoed tin1 add stock1 and bake    
fifteen minutes4 ,serve on hot dish     
with gravy poured round4    ,sufficient 
for fourteen mushrooms4        ,new     
,potatoes a la ,france      #c          
tablespoonfuls ,crisco    #b lbs4 new   
potatoes    #b sprigs mint    #a        
teaspoonful salt    #a tablespoonful    
chopped parsley    #a tablespoonful     
lemon juice    ,wash and scrape         

potatoes4 ,with round vegetable cutter  
scoop out from  potatoes a number of    
little balls like marbles2 boil these   
till tender  in water1 to which have    
been added salt and mint4 ,drain1 add   
,crisco1  parsley1 and lemon juice4     
,toss them about gently in pan a few    
minutes1  and serve on hot dish4        
,potato ,pone      #b tablespoonfuls    
,crisco    #a generous cupful grated raw
 sweet potatoes    #a cupful molasses   
#a cupful milk    #a teaspoonful        
powdered ginger    #a_/b teaspoonful    
powdered cinnamon    #a_/b teaspoonful  
salt    #a tablespoonful chopped candied
 orange peel    #a_/b cupful sugar      
,grate potatoes or put them through meat
 chopper1 add molasses1 sugar1  milk1   
,crisco1 salt1 spices1 and orange peel4 
,mix well1 turn into  ,criscoed         
fireproof dish and bake in moderate oven
 till firm4    ,sufficient for one small
 pone4        ,savory ,lentil ,dish     
#d tablespoonfuls melted ,crisco    #a  
cupful lentils    #a bay leaf    #c     

springs parsley    #a chopped onion     
,salt1 pepper1 and powdered mace to     
taste    #a cupful boiled rice          
#a-a_/b cupfuls highly seasoned tomato  
sauce    ,wash lentils and soak in      
plenty of cold water four hours4 ,put   
into  boiling salt water1 add bay leaf1 
parsley1 seasonings and cook till       
tender4 ,chop and fry onion in #c       
tablespoonfuls of ,crisco1 add lentils1 
rice and remainder of ,crisco1 stir and 
allow to get hot4 ,turn into hot  dish  
and pour over tomato sauce4             
,stuffed ,beets      #b tablespoonfuls  
,crisco    #f beets    #b green peppers 
#b tablespoonfuls breadcrumbs    #a_/b  
teaspoonful onion juice    ,salt and    
pepper to taste    ,watercress          
,select #f smooth even-sized beets and  
boil in boiling salted water  until     
tender4 ,peel1 remove root end and      
remove center1 leaving shell  about half
 inch thick4 ,remove stems and seeds    
from peppers2 cover  peppers with       
boiling water ten minutes4 ,dice them   

with scooped out  beet1 add ,crisco1    
breadcrumbs1 and seasonings4 ,mix and   
divide into  beet shells1 dot with      
,crisco and bake in moderate oven twenty
  minutes4 ,serve garnished with        
watercress4    ,sufficient for six      
beets4        ,stuffed ,eggplant      #c
 tablespoonfuls ,crisco    #c small     
eggplants    #a_/b cupful breadcrumbs   
#a-a_/b cupfuls stock    #a_/b cupful   
chopped cooked chicken or veal    #a egg
    ,salt1 pepper1 and nutmeg to taste  
#a_/b cupful white wine    ,criscoed    
crumbs    #a tablespoonful flour    #a  
tablespoonful sherry    ,cut eggplants  
in halves and scoop out inside1 leaving 
shell half inch  thick4 ,soak #a_/b     
cupful breadcrumbs in #a_/b cupful stock
 ten minutes1  then add cooked chicken1 
#b tablespoonfuls melted ,crisco1 egg1  
well beaten1 and seasoning of salt1     
pepper and nutmeg4 ,divide this         
forcemeat into eggplants1 sprinkle      
,criscoed crumbs on top1 set them in    
greased pan1 pour in rest of stock and  

white wine and bake half hour  in       
moderate oven4 ,serve on hot dish with  
following sauce4    ,put #a             
tablespoonful ,crisco and #a            
tablespoonful flour into saucepan and   
blend over fire1 add sherry and #a      
cupful liquor from pan in which they    
were baked1 and cook five minutes4      
,sufficient for three eggplants4        
,stuffed ,potatoes    7,kate ,b4        
,vaughan7      #b tablespoonfuls melted 
,crisco    #f large potatoes    #b      
tablespoonfuls grated cheese    #a yolk 
of egg    ,salt and pepper to taste     
,wash six well shaped white potatoes and
 rub skin with ,crisco4 ,bake  until    
tender1 cut slice off one end1 and with 
a teaspoon remove  all potato from      
shells4 ,mash the potato1 adding        
,crisco1 cheese1  seasonings1 and egg   
yolk4 ,refill shells and bake fifteen   
minutes4  ,serve hot on napkin4         
,sufficient for six potatoes4           
,viennese ,carrots      #b              
tablespoonfuls ,crisco    #a bunch      

carrots    #a tablespoonful flour       
#a_/b teaspoonful sugar    #b           
tablespoonfuls vinegar    ,salt and     
pepper to taste    #a tablespoonful     
chopped parsley    #a cupful cooked peas
    ,scrape carrots1 cut in small       
pieces1 and boil till tender in boiling 
salted water4 ,blend ,crisco and flour  
together in saucepan over  fire1 stir in
 #a cupful water in which carrots were  
cooked1 boil five  minutes1 then add    
sugar1 seasonings1 vinegar1 parsley1    
peas1 and  carrots2 simmer ten minutes  
and serve hot in vegetable dish4        
,illustration          ,,salads         
,illustration      ,salads are          
classified into two groups--i4e41 the   
raw1 such as lettuce1  endive1 radishes1
 cucumber1 celery1 etc41 and the cooked1
 such as  those made from cooked        
vegetables1 eggs1 cooked cold fish1     
poultry1  and meat4 ,the raw materials  
should be washed most carefully and well
  cleaned before mixing1 and the        
utensils for cutting and mixing1 as     

well as the basins or bowls used1 should
 be clean and dry4 ,every  salad1 no    
matter how plain and simple it may be1  
should be made to  look inviting and    
tempting4 ,the method of draining or    
drying is a very  easy performance so   
long as the salad leaves1 whatever they 
may be1  are almost free from moisture4 
,this is effected best by putting the   
leaves1 which should be broken1 not cut 
with a knife1 into a wire  basket and   
drying them well1 or else putting them  
into a cloth lightly  folded and shaking
 well until the outer moisture of the   
leaves is well  absorbed4 ,the salad    
then is ready for mixing4    ,any cold  
boiled vegetables left over from dinner 
are useful as giving  variety to salads1
 and help to make a good accompaniment  
to cold meat  served to luncheon4       
,thinly sliced cold potatoes--new ones  
for choice1  green peas and string      
beans1 are especially good for this     
purpose1 and  even ,brussels sprouts1   
carrots1 and turnips may be used on     

occasion in  small quantities4 ,more    
substantial salads1 prepared with cold  
meat or  fish1 form appetizing luncheon 
or breakfast dishes4 ,those made with   
chicken1 lobster and salmon respectively
 are most widely known1 but  fillets of 
flounder1 cold ham or beef1 or lamb make
 very good salads1  and even the humble 
herring1 and dried and salted fish1 may 
be used  with advantage in this way4    
,the meat or fish should be cut up into 
cubes or convenient small  pieces1 and  
piled up in the center of the dish or   
salad bowl on a  layer of seasoned1     
shredded lettuce4 ,over this should be  
poured half  of the dressing4 ,round    
this should be arranged the green       
constituents  of the salad1 cut up      
rather small1 garnished with slices of  
tomato  or beets1 cucumber and          
hard-cooked egg4 ,the remainder of the  
dressing  should be poured over this1   
and the top of the meat or fish pyramid 
may be ornamented with a few sprigs of  
endive or parsley4        ,apple1       

,celery and ,nut ,salad      ,for       
,dressing      #a tablespoonful ,crisco 
#a teaspoonful mustard    #a teaspoonful
 sugar    #a_/b teaspoonful salt        
#a_/d teaspoonful white pepper    #b    
eggs    #d tablespoonfuls lemon juice   
#a cupful whipped cream        ,for     
,salad      #a quart chopped apples     
#a pint diced celery    #a-a_/b cupfuls 
blanched and shredded almonds    #b_/c  
cupful rolled pecan nut meats    ,for   
salad4 ,mix apples1 celery and nut      
meats4    ,for dressing4 ,melt ,crisco1 
add mustard1 sugar1 salt1 pepper1 yolks 
of eggs well beaten1 and lemon juice4   
,cook in double boiler till  it         
thickens1 then add whites of eggs       
stiffly beaten4 ,chill and add  whipped 
cream just before serving4 ,dressing    
should be mixed with  fruit4            
,asparagus ,salad      ,for ,dressing   
#f tablespoonfuls melted ,crisco    #a  
teaspoonful salt    #a_/d teaspoonful   
paprika    ,pinch black pepper    #a    
tablespoonful tarragon vinegar    #b    

tablespoonfuls cider vinegar    #a      
tablespoonful chopped cucumber pickles  
#a tablespoonful chopped green peppers  
#a teaspoonful chopped parsley    #a    
teaspoonful chopped chives    #a can    
asparagus or fresh cooked asparagus     
,drain asparagus and chill4 ,mix salt   
with paprika1 add pepper1 tarragon      
vinegar1 cider vinegar1 ,crisco1        
pickles1 peppers1 parsley1 and chives1  
mix well and pour over the asparagus4   
,celery and ,almond ,salad      #a      
cupful melted ,crisco    #a yolk of egg 
#a tablespoonful lemon juice    #a      
tablespoonful vinegar    #a head celery 
#a_/b cupful blanched almonds    #a     
crisp lettuce    ,few drops green color 
#a_/b teaspoonful sugar    #a           
teaspoonful salt    #a_/b teaspoonful   
mustard    ,red pepper to taste    ,melt
 and cool ,crisco4 ,prepare celery and  
cut into very thin strips and  plunge in
 ice water until wanted4 ,blanch and    
shred almonds2 wash and  dry lettuce    
leaves4 ,put yolk of egg into bowl1 add 

mustard1 salt1  and red pepper and mix  
well with wooden spoon4 ,add sugar1     
teaspoonful  lemon juice1 teaspoonful   
vinegar2 beat in ,crisco gradually4     
,remove  spoon and beat with egg beater 
five minutes1 then beat in rest of      
lemon juice and vinegar4 ,add more      
seasonings if needed and enough  green  
color to make it look pretty4 ,dry      
celery and mix with almonds1  then toss 
them into dressing4 ,serve on lettuce   
leaves4        ,fruit ,salad            
,dressing      #a tablespoonful ,crisco 
,pinch of salt    #b tablespoonfuls     
sugar    #b tablespoonfuls vinegar    #b
 eggs    #a_/b pint whipped cream       
,salad      #bd marshmallows    #a can  
pineapple    #b juicy apples    #f      
oranges    ,lettuce leaves    ,for      
salad4 ,cut fruit and marshmallows into 
small pieces1 then mix  and chill4      
,for dressing4 ,beat up eggs in double  
boiler1 add vinegar1 sugar1  salt1      
,crisco and cook until thick4 ,cool and 
add whipped cream4 ,mix  with fruit and 

serve on crisp lettuce leaves4          
,orange and ,tomato ,salad      #c      
tablespoonfuls melted ,crisco    #d     
tomatoes    #d oranges    #a            
tablespoonful chopped parsley           
,tarragon vinegar    ,salt    ,peel     
oranges and tomatoes1 and slice and     
arrange alternately in salad  bowl4 ,mix
 juice squeezed from tops and bottoms of
 oranges with an  equal quantity of     
tarragon vinegar1 add ,crisco and salt  
to taste4 ,pour  over fruit and sprinkle
 chopped parsley on top4        ,potato 
and ,nut ,salad      ,for ,dressing     
#e tablespoonfuls melted ,crisco    #a  
teaspoonful mustard    #a teaspoonful   
salt    #b teaspoonfuls sugar    #b     
yolks of eggs    #c_/d cupful cream or  
milk    #a_/d cupful vinegar        ,for
 ,salad      #c cupfuls sliced cold     
potatoes    #a cupful broken hickory nut
 meats    #a teaspoonful chopped onion  
,chopped parsley    ,cold cooked sliced 
beets    ,sliced lemon    ,lettuce      
leaves    ,for dressing4 ,mix sugar1    

salt1 and mustard1 add ,crisco and stir 
thoroughly2 then add yolks of eggs well 
beaten1 cream1 and lastly  vinegar4     
,cook in double boiler until consistency
 of cream4 ,if milk  is used instead of 
cream1 add #a teaspoonful flour to other
 dry  ingredients4    ,for salad4 ,mix  
potatoes1 nuts1 and onion together1 and 
place on  crisp lettuce leaves2 pour    
over dressing and garnish to taste with 
beets1 lemon1 and parsley4              
,potato and ,pimiento ,salad      #a    
tablespoonful ,crisco    #d potatoes    
#b hard-cooked eggs    #a_/b can        
pimientos    #a tablespoonful chopped   
cucumber pickle    #a teaspoonful salt  
,dressing      #a tablespoonful ,crisco 
#b teaspoonfuls dry mustard    #a       
teaspoonful salt    #b tablespoonfuls   
sugar    #a lemon    #a_/b pint vinegar 
#b eggs    ,for salad4 ,boil potatoes   
and slice them1 add ,crisco and salt4   
,now  chop pickles1 eggs1 and pimientoes
 and add them and set in cool place  to 
chill4    ,for dressing4 ,put vinegar   

into double boiler1 add strained lemon  
juice1 sugar1 salt1 mustard1 then add   
,crisco and eggs well beaten4  ,cook    
until thick1 then cool and use4         
,shrimp ,salad      #b tablespoonfuls   
,crisco    #a can shrimps    #a cupful  
celery cut in cubes    #a cupful tart   
apples cut in cubes    #a cupful broken 
,brazil nut meats    #a_/b cupful broken
 ,english walnut meats    ,salt and     
pepper to taste    #a lemon    #d       
tablespoonfuls vinegar    #b            
tablespoonfuls water    #d eggs    #a   
teaspoonful dry mustard    #a           
teaspoonful salt    #a teaspoonful sugar
    #a_/b teaspoonful white pepper      
#a_/b cupful thick cream and #a cupful  
whipped cream    ,crisp lettuce leaves  
,break shrimps into pieces1 put them    
into earthenware dish1 moisten  with a  
little melted ,crisco1 season with      
vinegar1 salt and pepper4 ,put  apple   
cubes into a small dish and sprinkle    
lightly with lemon juice1  then put in  
celery cubes with a little more lemon   

juice and toss  together4 ,cover and set
 aside4 ,prepare nut meats4 ,heat       
vinegar and  water in double boiler1    
beat eggs1 then gradually add them to   
vinegar1  stirring all the time4 ,now   
add ,crisco and cook slowly1 stirring   
constantly4 ,remove from fire1 and beat 
till cold1 then add mustard1  salt1     
sugar1 and pepper4 ,add the thick cream 
just before serving4 ,when  ready to    
serve toss nuts1 celery1 apples and     
shrimps together with a  silver fork1   
and add a little dressing4 ,heap on     
crisp lettuce leaves  on individual     
plates1 and pour over each salad a      
heaping spoonful of  the dressing2 and  
top with spoonful of unsweetened whipped
 cream4          ,,puddings             
,illustration      ,puddings as a rule  
either are boiled1 steamed or baked4    
,for boiled  puddings1 care should be   
taken that the saucepan be kept boiling 
or  the water will get into the pudding 
and spoil it4 ,for pudding cloths1  use 
materials such as linen or cheese cloth4

 ,after using1 the cloth  must be       
thoroughly washed in plenty of water    
with a little washing  soda1 but on no  
account use soap1 and see that the cloth
 is perfectly  dry before putting it    
away4 ,many puddings are lighter and    
better  steamed1 and then instead of the
 cloth only a piece of ,criscoed paper  
is required1 twisted over the top of the
 basin or mold4 ,very light  puddings1  
such as custards1 should be placed in a 
steamer4 ,most of  the steamed puddings 
mixed a little softer1 are excellent    
baked in a  pudding dish4    ,in        
steaming puddings keep them at a uniform
 heat all the time1 and be  careful not 
to lift the lid off the pan for the     
first half hour4 ,all  farinaceous      
puddings should be cooked well1 as then 
they are easier  to digest4 ,cornstarch 
must be well cooked1 from eight to ten  
minutes4  ,mold for jellies or          
blanc-manges should be well rinsed with 
cold water  before using4 ,batters must 
be well beaten and allowed to stand for 

thirty minutes or longer before cooking1
 because the starch in  the flour       
swells1 and the batter will therefore be
 lighter4  ,batter puddings should be   
put into a quick oven4 ,puddings        
composed  principally of milk and eggs  
should be very gently cooked1 as strong 
heat will cause them to curdle4    ,in  
stewing fruit1 prepare syrup first4     
,bring to boil1 lay fruit in1  and      
simmer gently4 ,souffles should be very 
light and spongy4 ,eggs  form a large   
part of souffles1 more whites than yolks
 are used and  the former are beaten to 
a stiff froth4 ,all souffles should be  
served  quickly4 ,omelets are composed  
mainly of eggs4 ,they can be savory or  
sweet4 ,if over-cooked an omelet will be
 tough4 ,to prevent milk running  over  
when it comes to boil1 put spoon in     
saucepan4 ,never leave spoon  in        
saucepan if you wish the contents to    
cook quickly1 and in any case  a metal  
spoon never should be allowed to stand  
in a boiling saucepan  containing fruit 

or any acid4        ,apple ,dumplings   
#e apples    #d tablespoonfuls ,crisco  
#b cupfuls flour    #b teaspoonfuls     
baking powder    #a_/b teaspoonful salt 
#c_/d cupful milk    ,sugar    ,cinnamon
    ,sift flour1 baking powder1 and salt
 together4 ,work in ,crisco with  finger
 tips2 add gradually milk1 mixing with  
knife to a nice dough4  ,roll #a_/b inch
 thick1 cut into squares and lay in     
center of each an  apple1 pared and     
cored4 ,fill up centers with sugar and  
cinnamon and  take corners off the dough
 and pinch together4 ,place in ,criscoed
  baking pan1 dot over with sugar and   
,crisco and bake in moderate oven  for  
twenty-five minutes or till nicely      
browned4 ,serve hot with milk4          
,sufficient for five dumplings4         
,apple ,fritters      #a-a_/b cupfuls   
flour    #b teaspoonfuls baking powder  
#a_/d teaspoonful salt    #a egg    #a  
tablespoonful melted ,crisco    #c_/d   
cupful milk    #c apples cut in quarter 
inch slices    #c tablespoonfuls sugar  

#a lemon    ,peel1 core and slice       
apples1 then sprinkle #b tablespoonfuls 
sugar  and strained juice of the lemon  
over them4 ,sift flour1 baking powder1  
sugar1 and salt into bowl1 add milk to  
well beaten egg and stir liquid         
gradually into dry materials1 beating   
thoroughly1 then add ,crisco4  ,cover   
apple slices with batter and drop them  
into plenty of ,crisco  heated so that  
small breadcrumb browns in sixty        
seconds4 ,fry for four  or five minutes4
 ,drain and sprinkle with powdered      
sugar4 ,any other  fruit may be         
substituted for apples or a combination 
of fruits makes a  delicious fritter4   
,sufficient for twelve fritters4        
,baked ,rhubarb ,pudding      #b cupfuls
 flour    #a_/b teaspoon salt    #b     
bundles rhubarb    #a_/b cupful ,crisco 
#a lemon    #f tablespoonfuls brown     
sugar    ,water    #a_/b cupful         
granulated sugar    ,put granulated     
sugar into small saucepan over fire1 and
 when brown1  coat inside of plain      

pudding mold with it4 ,sift1 flour1     
salt1 and  baking powder together1 rub  
,crisco finely into it1 then mix whole  
to  a smooth paste with cold water4     
,turn out on a floured board1 cut off   
one-third of it1 and put one side for   
the lid4 ,roll out remainder  until     
twice the circumference of the top of   
the mold1 then drop gently  into mold1  
pressing evenly against sides4 ,fill    
center with rhubarb1  cut in pieces an  
inch long4 ,add grated rind and strained
 juice of half  of the lemon1 brown     
sugar and #c tablespoonfuls water4 ,roll
 out pastry  that was put on one side1  
wet edges of it1 lay it on top4 ,cover  
with  a piece of greased paper1 and bake
 in moderate oven one hour4 ,turn out   
and serve with hot milk4        ,caramel
 ,bread ,pudding      #c cupfuls        
breadcrumbs    #a quart hot milk    #b  
eggs    #a teaspoonful lemon extract    
,grated nutmeg to taste    #a_/b        
teaspoonful salt    #a cupful sugar     
#d tablespoonfuls ,crisco    ,whipped   

cream    ,put ,crisco1 crumbs1 and salt 
into a basin1 add hot milk and soak ten 
minutes4 ,melt sugar and brown it       
lightly in a small pan over fire1  then 
add it to the bread1 with eggs well     
beaten1 and flavorings4 ,pour  into     
,criscoed pudding dish and bake in      
moderate oven till firm4 ,serve  with   
whipped cream4        ,caramel ,rice    
,pudding      #a_/c cupful rice    #a_/b
 teaspoonful lemon extract    #c eggs   
#b tablespoonfuls ,crisco    #a_/d      
teaspoonful salt    #b cupfuls milk     
#a_/d cupful sultana raisins    #b      
tablespoonfuls powdered sugar    #a_/d  
cupful granulated sugar    ,melt        
granulated sugar in small saucepan and  
cook until brown1 but do  not burn2 pour
 it while hot into pudding mold and     
spread it all over  inside4 ,wash rice1 
parboil1 drain1 and cook slowly in milk 
thirty  minutes2 turn into basin1 add   
powdered sugar1 ,crisco1 salt1 raisins1 
extract1 and eggs well beaten and pour  
into prepared mold4 ,set mold  in pan of

 boiling water and bake in oven till    
quite set4 ,turn out and  serve hot or  
cold4        ,carrot ,pudding      ,for 
,pudding      #a cupful brown sugar     
#a cupful grated carrots    #a cupful   
grated raw potatoes    #c_/d cupful     
,crisco    #a cupful seeded raisins     
#a_/b cupful breadcrumbs    #a_/b cupful
 milk    #a-a_/b cupfuls flour    #a    
teaspoonful salt    #a teaspoonful      
baking powder    #a teaspoonful mixed   
spices    #a cupful currants    ,prune  
sauce        ,for ,sauce        #a_/b lb
 prunes    #a wineglassful sherry wine  
#a lemon    #a_/b teaspoonful powdered  
cinnamon    ,for pudding4 ,cream ,crisco
 and sugar together1 add carrots1       
potatoes1  raisins1 currants1 crumbs1   
flour1 baking powder1 salt1 and milk4   
,turn  into ,criscoed mold1 cover1 and  
steam steadily for three hours4    ,for 
sauce4 ,soak prunes in water over night1
 after first washing  them4 ,next day   
put them in pan with water they were    
soaked in1 just  enough to cover them1  

simmer gently until quite soft4 ,do not 
allow to  boil1 or fruit will be        
spoiled4 ,take out stones1 crack some1  
and  save kernels4 ,rub prunes through  
sieve1 add sherry1 kernels blanched1    
grated rind and strained lemon juice1   
and cinnamon1 and then1 if  thicker than
 rich cream1 add more wine1 or water1   
and use4        ,chocolate ,jelly       
#b squares chocolate    #a tablespoonful
 ,crisco    #b cupfuls boiling water    
#c_/d cupful sugar    #d tablespoonfuls 
cornstarch    #a_/d teaspoonful salt    
#a teaspoonful vanilla extract    #a_/b 
cupful chopped walnut meats    ,whipped 
cream    ,break chocolate into small    
pieces1 dissolve in boiling water1 add  
,crisco1 salt1 cornstarch mixed with    
sugar1 stir and boil for eight  minutes4
 ,remove from fire add vanilla and nuts 
and pour at once into  wet mold4 ,cool1 
turn out and serve with whipped cream4  
,cottage ,pudding      #a cupful sugar  
#a egg    #a cupful milk or water       
#b-a_/d cupfuls flour    #b             

tablespoonfuls ,crisco    #b-a_/b       
teaspoonfuls baking powder    #a_/b     
teaspoonful salt    #a teaspoonful      
vanilla extract    #a cupful sultana    
raisins        ,sauce      #a           
tablespoonful ,crisco    #a cupful sugar
    #a egg    #a teaspoonful flour      
#a_/b teaspoonful vanilla extract       
#a-a_/b cupfuls boiling water    ,for   
pudding4 ,cream ,crisco and sugar       
together1 add egg well beaten1  milk1   
vanilla1 flour1 baking powder1 salt1 and
 raisins4 ,mix well1 turn  into greased 
mold1 and bake twenty-five minutes in   
moderate oven4 ,turn  out and serve with
 sauce4 ,this pudding may be steamed for
 one and a  half hours4    ,for sauce4  
,mix flour1 sugar1 and ,crisco in small 
saucepan1 then stir  in egg and boiling 
water and boil for three minutes4       
,flavor with the  vanilla4              
,molasses ,sponge ,pudding      #b      
cupfuls flour    #b teaspoonfuls        
powdered ginger    #a_/b teaspoonful    
baking soda    #a_/b cupful ,crisco     

#a_/b cupful molasses    #a egg    #a   
tablespoonful breadcrumbs    #c_/d      
cupful milk    #a_/b teaspoonful salt   
,for ,sauce      #a teaspoonful ,crisco 
#a teaspoonful cornstarch    #b         
tablespoonfuls lemon juice    #c        
tablespoonfuls molasses    #a cupful hot
 water    ,for pudding4 ,mix flour1     
breadcrumbs1 soda and ginger together1  
then  rub in ,crisco with finger tips4  
,beat egg1 add milk1 molasses1 salt and 
stir into dry ingredients4 ,turn mixture
 into ,criscoed mold1 cover with        
greased paper and steam steadily for two
 hours4 ,turn out and serve  with sauce4
    ,for sauce4 ,blend ,crisco and      
cornstarch together1 add molasses1      
water1 and lemon juice1 and boil a few  
minutes4        ,monica ,pudding      #c
 tablespoonfuls melted ,crisco    #b    
cupfuls milk    #a_/b cupful flour    #c
 eggs    #a_/d cupful sugar    #a_/d    
teaspoonful salt    #a_/b teaspoonful   
vanilla extract        ,for ,sauce      
#a_/d cupful ,crisco    #a_/b cupful    

powdered sugar    #a_/b cupful cream    
#a_/b teaspoonful vanilla extract       
,for pudding4 ,heat #a cupful milk4 ,add
 other cupful milk gradually to  flour1 
then stir into boiling milk1 stir and   
cook five minutes4 ,the  mixture should 
be quite smooth4 ,remove from fire1 add 
,crisco1 sugar1  yolks of eggs well     
beaten1 salt1 vanilla1 and whites of    
eggs stiffly  beaten4 ,turn into        
,criscoed baking dish1 set in pan half  
full of  boiling water4 ,bake in        
moderate oven thirty-five minutes4      
,serve with  sauce4    ,for sauce4 ,melt
 ,crisco1 add sugar1 cream and vanilla  
extract and  bring to boil4             
,noodle ,pudding      #a pint noodles   
#c_/d cupful sugar    #d eggs    #a_/d  
cupful melted ,crisco    #a lemon       
#a_/d cupful blanched and chopped       
almonds    #b cupfuls milk    #a_/d     
teaspoonful salt    ,throw noodles into 
boiling salted water1 and cook five     
minutes4 ,drain  in colander4 ,beat eggs
 until light and stir in the noodles4   

,grease  pudding dish with ,crisco1 put 
in layer of noodles1 sprinkle with      
sugar1 almonds1 grated lemon peel1 and  
melted ,crisco4 ,then add another  layer
 of noodles and proceed as before1 until
 all are used up4 ,add  milk and salt1  
and bake one hour in moderate oven4     
,serve hot with milk  or cream4 ,this   
pudding is delicious with stewed fruits4
        ,peach ,delights      #a quart  
flour    #c teaspoonfuls baking powder  
#b tablespoonfuls sugar    #a_/b cupful 
,crisco    #a_/b teaspoonful salt       
,milk    #a egg    #a teaspoonful lemon 
extract    ,peaches1 fresh or canned    
,whipped cream    ,sift flour1 salt1    
sugar1 and baking powder together1 then 
rub ,crisco  lightly into them with     
finger tips2 add lemon extract and      
enough milk  to make soft dough4 ,drop  
mixture into ,criscoed gem pans2 place  
#a_/b  peach on each one2 fill cavities 
with sugar and bake in hot oven         
twenty-five minutes4 ,serve with whipped
 and sweetened cream4    ,sufficient for

 twenty delights4        ,pineapple     
,pudding      ,for ,pudding      #a can 
pineapple    #a cupful sugar    #d      
tablespoonfuls melted ,crisco    #a     
cupful breadcrumbs    #a_/d teaspoonful 
salt    #f eggs    ,hard sauce          
,for ,sauce      #d tablespoonfuls sugar
    #a_/b teaspoonful salt    #a_/b     
cupful ,crisco    #b tablespoonfuls     
sherry    #d tablespoonfuls blanched and
 chopped almonds    ,for pudding4 ,beat 
eggs1 add crumbs1 salt1 ,crisco1 sugar1 
and  pineapple cut into small dice4     
,turn into ,criscoed pudding dish and   
bake in moderate oven until firm4 ,serve
 hot or cold with sauce4    ,for sauce4 
,beat ,crisco with sugar to a cream1 add
 salt1 sherry1 and  almonds4            
,mrs4 ,vaughn's ,plum ,pudding          
#a_/b lb4 brown sugar    #c eggs        
#a_/d lb4 breadcrumbs    #a_/b lb4      
browned flour    #a_/b lb4 ,crisco    #b
 teaspoonfuls baking powder    #a       
teaspoonful salt    #a_/b teaspoonful   
powdered cloves    #a_/b teaspoonful    

powdered cinnamon    #a teaspoonful     
powdered ginger    #a_/b teaspoonful    
grated nutmeg    #a_/d teaspoonful      
powdered mace    #a_/b cupful ,new      
,orleans molasses    #a_/b cupful brandy
 7or grape juice7    #a_/d cupful lemon 
juice    #a_/b lb4 seeded raisins       
#a_/b lb4 sultana raisins    #a lb4     
currants    #a lb4 crystallized fruits1 
consisting of pineapple1 cherries1      
figs1 orange peel1 and citron    ,chop  
crystallized fruits1 add raisins and    
currants1 then pour brandy  7or grape   
juice7 over them and let stand several  
hours4 ,cream ,crisco  and sugar1 add   
eggs well beaten together1 and all other
 ingredients4  ,divide into greased mold
 7small ,crisco cans will do7 filling   
two-thirds full and steam steadily for  
three hours4 ,turn out while hot  and   
serve with hard sauce4    ,sufficient   
for two medium-sized puddings or one    
very large one4        ,rice ,pudding   
#a_/b cupful rice    #c cupfuls milk    
#c_/d cupful sugar    #a_/d cupful      

,crisco    #c eggs    ,powdered cinnamon
 to taste    #a_/d cupful seeded raisins
    #a_/b teaspoonful salt    ,wash rice
 and steam it in milk until thick1 then 
allow to cool4 ,cream  ,crisco and      
sugar1 add well beaten eggs1 raisins1   
salt1 rice1 and  cinnamon4 ,grease      
pudding dish with ,crisco1 pour in      
mixture and bake  one hour in moderate  
oven4        ,walnut ,pudding      #a_/b
 cupful sugar    #b cupfuls flour    #b 
teaspoonfuls baking powder    #d        
tablespoonfuls melted ,crisco    #a_/b  
teaspoonful salt    #b eggs    #a cupful
 milk    #a teaspoonful vanilla extract 
#a cupful chopped ,english walnut meats 
,for ,sauce      #a cupful sugar        
#a_/b cupful water    #c yolks eggs     
#b cupfuls whipped cream    #a_/b       
teaspoonful lemon extract    ,mix flour1
 sugar1 salt and baking powder together1
 add eggs well  beaten1 vanilla extract1
 milk1 ,crisco1 and nuts4 ,mix well and 
divide  into #i greased individual      
molds1 cover with greased papers1 and   

steam  steadily for three-quarters of an
 hour4 ,turn out and serve4    ,for     
sauce4 ,boil sugar and water till syrup 
spins a thread1 pour  over beaten yolks 
of eggs1 and stir quickly4 ,set aside to
 cool1 stir  occasionally1 add lemon    
extract and just before serving mix in  
whipped  cream4    ,sufficient for nine 
individual puddings4        ,woodford   
,pudding    7,kate ,b4 ,vaughn7      #a 
cupful sugar    #c eggs    #a_/b cupful 
buttermilk    #a teaspoonful baking soda
    #a-a_/b cupfuls flour    #a_/b      
cupful ,crisco    #a cupful blackberry  
jam    #a_/b teaspoonful salt    #a_/b  
teaspoonful grated nutmeg        ,for   
,sauce      #b tablespoonfuls ,crisco   
#a cupful whipped cream    ,powdered    
sugar    #a_/d teaspoonful salt    ,for 
pudding4 ,cream ,crisco and sugar       
together1 add salt1 eggs well  beaten1  
nutmeg1 flour1 soda mixed with          
buttermilk1 and jam4 ,mix well  and turn
 into ,criscoed pudding dish and bake in
 moderate oven thirty  minutes or until 

firm4    ,for sauce4 ,cream ,crisco and 
beat in as much powdered sugar as it    
will take up1 add salt1 and stir over   
boiling water until it becomes  liquid1 
flavor with vanilla extract or sherry1  
and just before serving  add cream4     
,serve hot with pudding4                
,,sandwiches    ,illustration      ,if  
the slices of bread have to be spread   
with butter or with a paste  it should  
be done before they are cut off4 ,the   
slices should not be  cut thicker than  
an eighth of an inch4 ,when butter is   
used there must  just be enough of it   
for us to know in some mysterious       
fashion that  it is there4 ,every scrap 
of a sandwich should be eatable4        
,sandwiches  usually are served on      
folded napkins1 and arranged in circles1
 so  that one overlaps the other4 ,it is
 well to lay a damp napkin over the     
sandwiches1 if they are not wanted      
immediately1 in order to keep them      
moist4 ,to make superior sandwich       
butter1 work one cupful of butter  in a 

basin with a clean and dry wooden spoon 
until soft2 then add by  degrees half a 
cupful of whipped cream1 seasoning of   
salt and mustard1  and put it in a cool 
place until required4        ,egg and   
,anchovy ,sandwiches      #c            
tablespoonfuls melted ,crisco    #aj    
anchovies    #c hard-cooked eggs    #b  
tablespoonfuls grated cheese    #a      
teaspoonful curry powder    #a_/b       
teaspoonful lemon juice    ,salt to     
taste    ,brown bread    ,watercress    
,bone anchovies1 put them in basin or   
mortar with eggs1 cheese1 and  one      
tablespoonful ,crisco1 and pound all    
well together4 ,mix remaining  ,crisco  
with curry powder1 lemon juice1 and salt
 to taste4 ,cut some  thin brown bread1 
spread with curry mixture and layer of  
anchovy  paste4 ,lay another piece of   
bread on top1 and cut into fancy shapes4
  ,arrange on a lace paper and garnish  
with watercress4    ,sufficient for     
fifteen sandwiches4        ,fried ,egg  
,sandwiches      #b tablespoonfuls      

,crisco    #d hard-cooked eggs    #b    
tablespoonfuls cream    ,salt1 pepper1  
and red pepper to taste    #b rasped    
rolls    ,fritter batter                
,illustration    ,cut hard-cooked eggs  
free from shells into slices and pound  
with  ,crisco and cream to a paste4     
,season with salt1 pepper1 and red      
pepper4  ,cut rolls into thin slices1   
butter them1 spread them with the       
mixture  and make into small sandwiches4
 ,dip each sandwich into some prepared  
fritter batter1 and fry to golden brown 
in hot ,crisco4 ,drain and serve  hot4  
,sufficient for twelve sandwiches4      
,hudson ,sandwiches      #b             
tablespoonfuls ,crisco    #a_/b lb4     
cooked meat    #f stoned olives    #a   
teaspoonful capers    #b hard-cooked    
eggs    ,salt and pepper to taste       
,crisp lettuce leaves    #ab picked     
shrimps    ,parsley    ,brown bread     
,put through food chopper cooked meat1  
olives1 capers1 and yolks of  hard      
cooked eggs1 then add ,crisco and       

seasonings4 ,spread mixture  on slices  
of buttered brown bread1 and stamp them 
out with a round  cutter2 sprinkle      
surfaces of sandwiches with chopped     
whites of eggs4  ,dish up in circular   
fashion4 ,put lettuce in center with    
shrimps and  a few sprigs of parsley4   
,this sandwich quite repays the trouble 
of  making4    ,sufficient for twenty   
sandwiches4        ,pimiento ,cheese    
,sandwiches      #b tablespoonfuls      
,crisco    #a cupful diced cheese    #a 
teaspoonful cornstarch    #f            
tablespoonfuls milk    #a teaspoonful   
salt    #a can pimientoes    ,paprika to
 taste    ,graham bread    ,put cheese  
into double boiler1 add ,crisco1        
cornstarch1 milk1 salt1 and  paprika to 
taste and stir and cook until smooth1   
then add pimientoes  cut into small     
pieces4 ,spread between buttered slices 
of graham bread4    ,sufficient for     
twenty-five sandwiches4        ,rice    
,sandwiches      #a tablespoonful       
,crisco    #a_/b cupful rice    #a sprig

 parsley    #a blade mace    #a strip   
lemon peel    #b tablespoonfuls chopped 
cooked liver    #b tablespoonfuls       
chopped cooked ham    ,salt and pepper  
to taste    ,bread    ,boil rice in     
plenty of boiling salted water1 add     
parsley1 mace1 and  lemon peel4 ,when   
quite tender strain off water1 take out 
parsley1  mace1 and lemon1 and stir into
 the rice1 liver1 ,crisco1 ham1 and     
seasonings4 ,cut an even number of      
slices of bread1 spread mixture when    
cold on one-half1 and cover with        
remaining slices of bread4 ,trim and    
cut into diamond shapes4    ,sufficient 
for twenty sandwiches4        ,sardine  
,sandwiches      #b tablespoonfuls      
melted ,crisco    #a dozen sardines     
#a tablespoonful whipped cream    #a    
tomato    ,salt1 pepper1 and paprika to 
taste    ,lettuce leaves    ,slices of  
brown or white bread    ,bone and skin  
the sardines1 then rub through sieve1   
add cream1 ,crisco1  pulp of tomato and 
seasonings and mix well4 ,spread mixture

 between  slices of brown or white bread
 and butter1 stamp out in rounds1 in    
center of each round force a row of     
whipped cream seasoned with salt  and   
red pepper1 place small stamped out     
leaves of lettuce round the  cream4     
,sufficient for twelve sandwiches4      
,tomato ,sandwiches      #b             
tablespoonfuls ,crisco    #a cupful     
water    #a_/b cupful vinegar    #b eggs
 well beaten    #a teaspoonful salt     
#a teaspoonful mustard    #a            
tablespoonful flour    #a-a_/b          
tablespoonfuls sugar    ,few grains red 
pepper    ,firm ripe tomatoes    ,bread 
,whipped cream    ,mix sugar1 flour1    
salt1 mustard and red pepper together1  
add eggs1  vinegar1 ,crisco1 and water  
and cook in double boiler until thick1  
stirring all the time4 ,to every        
tablespoonful of dressing add equal     
quantity of whipped cream4 ,skin and    
slice tomatoes very thin1 dip  slices   
into dressing and place between thin    
slices of buttered bread4  ,cut into    

finger shaped pieces4    ,sufficient for
 thirty sandwiches4        ,tomato and  
,horseradish ,sandwiches      #a        
tablespoonful ,crisco    #a_/d cupful   
grated horseradish    #a tomato         
,bread    #a_/d cupful mayonnaise       
,salt and paprika to taste    ,parsley  
,mix ,crisco1 horseradish1 and          
mayonnaise together4 ,skin and slice    
tomato1 sprinkle with salt and paprika4 
,spread thin slices of bread  and butter
 with ,crisco mixture1 and put sliced   
tomato between1 cut  into fancy shapes  
and garnish with parsley4    ,sufficient
 for ten sandwiches4          ,,pastries
    ,illustration      ,there are two   
principal divisions1 within which all   
varieties may be  included1 viz3    #a4 
,short or plain pastries4    #b4 ,flaky 
pastries4    ,of these1 the former      
includes all pastes in which the fat is 
mixed  evenly with the dough throughout2
 the latter1 those in which1 by one     
means or another1 the two are arranged  
in alternate layers4 ,the short  pastes 

are the simplest1 and for this reason   
should be experimented on  to begin     
with4 ,with pastry1 a good deal always  
depends on the mixing4  ,the best way is
 to measure out the average quantity of 
liquid1 to pour  about three-quarters of
 this gradually into the flour1 at the  
same  time stirring this briskly with a 
knife1 so as to get it evenly           
moistened1 and then add1 in very small  
quantities at a time1 as much  more     
water as may be needed4 ,to see1 in this
 way1 when the flour has  been moistened
 enough1 is easy4 ,by the time the first
 three parts of  water have been put in1
 most of it will have stuck together in 
little  separate rolls2 if on pressing  
these they should not only cling        
together1 but readily collect about them
 whatever loose flour there  may be1    
sufficient moisture will have been      
added2 but so long as the  mixture1 when
 pressed1 remains to some degree        
crumbly1 it is a sign  that a little    
more water is required4 ,when done1 the 

paste should  stick together1 but should
 not adhere either to the hands or to   
the  basin4 ,if it does this it is too  
wet1 and more flour must be dusted  over
 it and kneaded in till the surplus     
moisture has been absorbed4 ,a  sure    
sign of its having been mixed properly  
is when it can be rolled  into a lump1  
and the basin wiped out cleanly with it1
 as with a cloth4  ,to roll out1 flour  
the pastry board slightly1 lay the dough
 on it1 and  form it into a neat1 flat  
oblong shape4    ,illustration    ,press
 it out first a little with the roller1 
and then roll with  short1 quick strokes
 to the thickness required4 ,always roll
 straight  forwards1 neither sideways   
nor obliquely4 ,if the paste wants      
widening1  alter its position1 not the  
direction of the rolling4 ,at the       
beginning  of each stroke1 bring the    
roller rather sharply down1 so as to    
drive  out the paste in front of it1 and
 take especial care in rolling to  stop 
always just short of the edges4 ,short  

pastry differs from the  flaky pastries 
in requiring but one rolling out4    ,it
 should be handled and rolled as little 
as possible and when  carefully made it 
should not be in the least leathery or  
tough4 ,air in  this method is mixed    
equally throughout the paste1 and when  
it expands  in the oven raises the paste
 in all directions4 ,the flakiness of   
pastry depends upon the kind and amount 
of shortening used4 ,crisco  makes      
tenderer crust than either lard or      
butter4 ,make pastry in a  cool         
atmosphere and on a cool surface4 ,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 board4   
,the best results are  obtained by      
cutting the ,crisco into the flour with 
a knife4    ,if pastry contains baking  
powder it should be put into the oven as
  quickly as possible1 but if it        
contains a liberal supply of ,crisco    
without baking powder1 it improves by   

being set aside in a cool place  a few  
hours4 ,pastry that is light1 dry and   
flaky1 is separated more  easily by the 
gastric fluids than that which is heavy4
 ,the flour must  be of good quality1   
fine and dry4 ,all pastry requires to be
 placed  in a hot oven1 slightly hotter 
for flaky than short crust4 ,the oven   
should register from #caj ,f4 to #cdj   
,f4 ,the great heat quickly will  cause 
the starch grains to burst and absorb   
the fat1 otherwise the  pastry will be  
heavy4    ,in making flaky pastry1 if it
 has been rolled and folded properly1   
and not allowed to stick to the board1  
nor cut so that air can pass  through   
layers1 this air when heated in the oven
 expands and raises  the paste in layers
 or puffs4 ,heat of oven must be great  
enough to fix  the pastry in this raised
 condition1 and as cold air prevents    
this1  the oven door must not be opened 
too soon1 or any more than necessary4   
,see that the oven is clean4            
,plain ,crisco ,pastry      #a-a_/b     

cupfuls flour    #a_/b cupful ,crisco   
#a_/b teaspoonful salt    ,cold water   
,sift flour and salt and cut ,crisco    
into flour with knife until finely      
divided4 ,finger tips may be used to    
finish blending materials4 ,add         
gradually sufficient water to make stiff
 paste4 ,water should be added          
sparingly and mixed with knife through  
dry ingredients4 ,form lightly  and     
quickly with hand into dough2 roll out  
on slightly floured  board1 about       
one-quarter inch thick4 ,use light      
motion in handling  rolling-pin1 and    
roll from center outward4    ,sufficient
 for one small pie4        ,the ,new    
,crisco ,pastry      #b cupfuls flour   
#c_/d cupful ,crisco    #a egg    #a    
tablespoonful lemon juice    ,sufficient
 cold water to hold mixture together    
#c_/d teaspoonful salt    ,sift flour   
and salt into basin4 ,flour blade of    
knife1 and chop ,crisco  into flour1    
being careful to keep flour between     
blade of knife and  shortening4 ,when   

mixture looks like meal1 add gradually1 
egg well  beaten and mixed with lemon   
juice4 ,roll pastry into ball with      
knife4  ,may be used at once1 but will  
be improved if allowed to stand in cool 
place for one hour4 ,should be rolled   
out once and handled as lightly  as     
possible4 ,may be used for sweet or     
savory dishes4 ,bake in hot oven4  ,the 
purpose of the addition of lemon is to  
render gluten of flour more  ductile1 so
 that it will stretch rather than break 
as paste is rolled  out1 or as it rises 
in oven4    ,sufficient for two pies4   
,tip ,top ,pastry      #a_/b teaspoonful
 salt    #a-a_/b teaspoonfuls baking    
powder    #b-a_/d cupfuls flour    #a_/b
 cupful ,crisco    ,cold water    #a    
teaspoonful lemon juice    ,sift and mix
 together flour1 salt1 and baking       
powder4 ,rub in ,crisco  with finger    
tips4 ,chill two hours4 ,then take out  
#a_/b cupful1 and  to remainder add     
lemon juice and cold water gradually to 
make stiff  paste4 ,knead lightly and   

roll into long narrow strip4 ,sprinkle  
dough  with half of reserved mixture and
 fold so as to make #c layers4 ,turn    
half way round1 roll again into strip1  
sprinkle with rest of mixture  and fold 
as before4 ,roll and fold twice more1   
and pastry is ready for  use for cakes1 
puddings1 or pies4    ,sufficient for   
two pies4        ,cornstarch ,pastry    
#a-a_/d cupfuls cornstarch    #a-a_/d   
cupfuls flour    #b tablespoonfuls sugar
    #a_/b cupful ,crisco    #a_/b       
teaspoonful salt    #a teaspoonful      
baking powder    #a yolk of egg    ,milk
 to mix    ,rub ,crisco lightly into    
cornstarch and flour1 add salt1 sugar1  
baking  powder1 beaten yolk of egg1 and 
sufficient milk to mix to stiff paste4  
,roll out lightly and use for tartlets  
or one crust pie4    ,sufficient for two
 large pies4        ,double ,pie        
,top ,layer      #a cupful sugar    #a  
cupful sweet milk    #b eggs    #b      
cupfuls flour    #a_/b cupful ,crisco   
#b teaspoonfuls baking powder    #a_/b  

teaspoonful salt        ,under ,layer   
#a cupful molasses    #a cupful brown   
sugar    #a pint hot water    ,plain    
,crisco ,pastry    #a lemon    #a egg   
#b tablespoonfuls flour    ,line large  
pie plate with pastry4    ,for under    
layer4 ,mix sugar with flour1 add       
molasses1 egg well  beaten1 grated lemon
 rind1 and hot water1 and pour into     
prepared pie  plate4    ,for top layer4 
,cream ,crisco and sugar together1 add  
eggs well  beaten1 milk1 salt1 flour1   
and baking powder4 ,spread mixture over 
under layer and bake in hot oven        
thirty-five minutes4    ,sufficient for 
two large pies4        ,almond ,layer   
,pie      ,for ,pastry      #b cupfuls  
flour    #g tablespoonfuls ,crisco      
#a_/b teaspoonful salt    ,water        
,for ,filling      #f tablespoonfuls    
,crisco    #c_/d cupful sugar    #a     
lemon    #c eggs    #a_/b cupful        
blanched powdered almonds    #a_/d      
teaspoonful salt    ,make short crust of
 ,crisco1 flour1 salt1 and water4 ,roll 

out thin1 and  line ,criscoed pie plate 
with piece of paste4    ,for filling4   
,cream ,crisco and sugar together1 add  
eggs well beaten1  almonds1 salt1 grated
 rind and one tablespoonful lemon juice4
 ,mix well  and spread one-half of      
mixture on to pastry4 ,then cover with a
 layer  of pastry1 the rest of mixture1 
and lastly cover with pastry4 ,bake in  
a moderate oven until brown4 ,or the    
pastry may be rolled out1 brushed  over 
with melted ,crisco1 the mixture spread 
over it1 and rolled up  to form a       
roly-poly4 ,lay on a ,criscoed tin and  
bake in moderate oven  until brown4     
,sufficient for one large pie4          
,flake ,pastry ,no4 #a      #b cupfuls  
flour    #h tablespoonfuls ,crisco      
#c_/d 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 divided4 ,the finger tips may 
be used to finish  blending materials4  
,then add water sparingly1 mixing it    

with knife  through dry materials4 ,form
 with the hand into dough and roll out  
on a  floured board to quarter inch     
thickness4 ,spread one-third of         
remaining  ,crisco on two-thirds of     
dough nearest you2 fold twice1 to make  
three  layers1 folding in first that    
part on which ,crisco has not been      
spread4 ,turn dough1 putting folded     
edges to the sides2 roll out1  spread   
and fold as before4 ,repeat once more4  
,use a light motion in  handling        
rolling-pin1 and roll from center       
outward4 ,should ,crisco be  too hard1  
it will not mix readily with flour1 in  
which case the result  will be a tough  
crust4    ,sufficient for two covered   
pies4        ,flake ,pastry ,no4 #b     
#a_/b teaspoonful salt    #b cupfuls    
flour    #a_/b cupful ,crisco    ,cold  
water    ,mix salt with flour2 divide   
,crisco into four equal parts1 rub in   
one  of these only1 and then mix to     
stiff paste with a little cold water4   
,shape into neat oblong piece1 and roll 

into straight strip about three  times  
as long as it is broad4 ,all over this  
put on1 with the point of  knife1 one of
 remaining quarters of ,crisco1         
distributing it evenly in  little dabs  
about size of a pea1 so that they look  
like buttons on  a card4 ,now flour     
surface lightly and fold paste exactly  
in three by  taking hold of the two     
bottom corners and doubling them upwards
 from  you and then of the top corners  
and doubling them downwards towards     
you4 ,turn now at right angles to its   
former position so as to have  open ends
 pointing towards you4 ,press these     
quickly together with  the roller to    
inclose some air1 and press paste across
 also in two or  three places1 making   
little ridges1 thus preventing air which
 has been  shut in1 from forming into   
large bubble4 ,roll out again1 and      
repeat  till remaining two parts of     
,crisco have thus been used4 ,at the    
last  rolling1 bring to required        
thickness2 and if it needs widening as  

well  as lengthening1 turn it at right  
angles to its former position1 and  roll
 straight across it as before1 a rule   
which1 with flaky pastry1  should always
 be observed1 since1 unlike the short   
pastries1 its  lightness suffers if     
rolled obliquely to the direction in    
which it has  been folded4              
,sufficient for two small pies4         
,puff ,pastry      #a teaspoonful salt  
#a cupful ,crisco    #b cupfuls flour   
#a yolk of egg    #b teaspoonfuls lemon 
juice    ,cold water    ,measure ,crisco
 and set in cold place to chill it4     
,sift flour and salt  into basin1 and   
add lemon juice4 ,take a quarter of the 
,crisco1 and rub  it lightly into flour 
with finger tips until there are no     
lumps left4  ,beat yolk of egg and add a
 little cold water1 then add them to the
  flour1 making them into a stiffish    
dough4 ,turn this on to floured  board1 
and work well with hands until it will  
no longer stick to  fingers and forms a 
perfectly smooth dough4 ,form into      

oblong piece and  roll out to about half
 inch thickness4 ,the ,crisco to be used
 should be  as nearly1 as possible of   
same consistency as the paste4    ,form 
it into neat flat cake1 and place in    
center of pastry4 ,fold  up rather      
loosely1 and flat the folds with        
rolling-pin4 ,place in  refrigerator for
 ten minutes4 ,then roll out pastry into
 long narrow  strip1 being careful that 
,crisco does not get through4 ,fold     
exactly  in three1 press down folds1 and
 lay aside in cool place or in          
refrigerator fifteen minutes4 ,this is  
called giving the pastry one  turn and  
seven of these is the number required   
for this pastry4 ,the  next time the    
pastry is rolled1 place it with the     
joins at your right  hand side1 and open
 end's towards you4 ,give two turns this
 time1  and again set aside in cool     
place for at least fifteen minutes4     
,repeat this until pastry has had seven 
rolls in all4 ,the object of the        
cooling between the rolls is to keep    

,crisco and flour in distinct and       
separate layers1 in which it is the     
function of the rolling-pin and  folding
 to arrange them1 and on which the      
lightness of the pastry  depends4       
,when rolling1 keep the pressure of the 
two hands as equal as possible4  ,if the
 pastry becomes rounded1 it shows that  
there is more pressure  being done on   
the rounded side than the other4 ,after 
it has received  its last roll1 it is   
better to be laid aside before using1   
then rolled  to the thickness required4 
,sufficient for two pies4        ,rough 
,puff ,pastry      #b cupfuls flour     
#a_/b cupful ,crisco1 generous measure  
#a_/b teaspoonful salt    #a teaspoonful
 lemon juice    #a egg    ,cold water   
,have ,crisco cold and firm4 ,sift flour
 and salt into basin1 add ,crisco  and  
cut into pieces one inch square4 ,beat  
up egg1 add lemon juice  and a very     
little cold water1 then add them        
gradually into other  ingredients making
 them into a stiff paste4 ,roll in a    

long piece on  floured board1 fold in   
three1 turn rough edges toward you and  
roll  out again1 continuing this for    
five times4 ,place in refrigerator or in
  cool place ten minutes between each   
rolling4 ,this pastry may be used  at   
once for all kinds of sweet or savory   
pies1 but it is improved by  standing   
for a few hours in a cool place4 ,bake  
in hot oven4 ,sufficient  for two       
covered pies4        ,german ,paste     
#e cupfuls flour    #a #a_/b cupfuls    
,crisco    #a_/c cupful ground almonds  
#a cupful sugar    #b eggs    #b yolks  
of eggs    #a #a_/c teaspoonfuls salt   
,water    ,sift flour and almonds into  
basin1 rub ,crisco into them1 add salt1 
sugar1 eggs well beaten and water to    
make stiff paste4 ,leave in cool  place 
two hours1 then roll out and use for    
pies and tartlets4    ,sufficient for   
four pies4        ,hot ,water ,paste    
#a cupful flour    #d tablespoonfuls    
,crisco    #a_/c teaspoonful salt       
#a_/d teaspoonful baking powder    #c   

tablespoonfuls boiling water    ,sift   
flour1 salt and baking powder into      
basin1 rub ,crisco lightly into  them1  
then stir in boiling water4 ,cool paste 
before using1 or it will  be too sticky 
to handle4    ,sufficient for one pie4  
,butterscotch ,pie      #a egg    #a    
cupful dark brown sugar    #a cupful    
milk    #c tablespoonfuls flour    #b   
tablespoonfuls ,crisco    #c            
tablespoonfuls water    #a_/d           
teaspoonful salt    #a tablespoonful    
powdered sugar    #a baked crust    #a  
teaspoonful vanilla extract    ,put yolk
 of egg into saucepan1 add brown sugar1 
flour1 milk1 water1  ,crisco1 salt1 and 
vanilla4 ,stir over fire until it       
thickens and comes  to boiling point4   
,pour into baked pie shell4 ,beat up    
white of egg1  then beat powdered sugar 
into it4 ,spread on top of pie and brown
  lightly in oven4    ,sufficient for   
one pie4        ,rhubarb ,custard ,pie  
#a cupful cut rhubarb    #a cupful sugar
    #a tablespoonful flour    #a        

tablespoonful melted ,crisco    #b eggs 
#a_/b teaspoonful ginger extract    #a  
cupful milk    ,crisco pastry    ,cut   
rhubarb in small pieces and mix with    
sugar and flour4 ,beat egg  yolks1 add  
milk1 ginger extract1 and melted        
,crisco4 ,line pie plate  with pastry1  
and fill with rhubarb mixture4 ,pour    
custard over and bake  in moderate oven 
until firm4 ,cover with meringue made   
with stiffly  beaten whites of eggs to  
which two tablespoonfuls powdered sugar 
have  been added4    ,sufficient for one
 small pie4        ,sugar ,paste for    
,tartlets      #a cupful sugar    #d    
cupfuls flour    #a_/b cupful ,crisco1  
generous measure    #a_/b teaspoonful   
salt    #c eggs    #a lemon    ,sift    
flour on to baking board1 make hole in  
center1 and put in grated  lemon rind1  
salt1 sugar1 eggs1 and ,crisco4 ,mix the
 whole to a stiff  pastry4 ,this paste  
is used for the bottom layer of pies and
 to  line tartlet tins of various kinds4
 ,it is excellent for turnovers4        

,sufficient for thirty tartlets4        
,currant ,tartlets      #a_/c cupful    
currants    #c tablespoonfuls ground    
rice    #b whites of eggs    #d         
tablespoonfuls ,crisco    #c_/d cupful  
sponge cake crumbs    #d tablespoonfuls 
sugar    #b tablespoonfuls chopped      
candied orange peel    #a_/b teaspoonful
 lemon extract    ,pinch of salt        
,crisco pastry    #a tablespoonful cream
    ,cream ,crisco and sugar together1  
add ground rice1 crumbs1 peel1          
currants1 cream1 salt1 lemon extract1   
and whites of eggs well beaten4  ,roll  
out paste1 cut into rounds1 line some   
,criscoed tartlet tins with  rounds1 put
 in each a tablespoonful of the mixture4
 ,bake tartlets in  moderate oven from  
twelve to fifteen minutes4 ,or1 these   
tartlets may  be covered with frosting1 
and a little chopped cocoanut sprinkled 
over  tops4    ,sufficient for nine     
tartlets4        ,bartemian ,tarts      
#a cupful sugar    #a lemon    #a_/d lb4
 chopped candied citron peel    ,crisco 

flake pastry    #a egg    #a cupful     
raisins    #a tablespoonful melted      
,crisco    #a_/d teaspoonful salt       
,roll pastry thin and cut out large     
cakes of it4 ,beat egg1 add sugar1      
,crisco1 rind and strained juice of     
lemon1 salt1 citron1 and raisins4  ,mix 
and put tablespoonful of mixture on each
 of pastry cakes1 wet  edges of paste   
and fold like old fashioned turn over4  
,do not stick  with fork or juice will  
run out4 ,lay turn overs on ,criscoed   
tins and  bake in hot oven from twelve  
to fifteen minutes4    ,sufficient for  
twelve tarts4        ,apricot ,tarts    
#b cupfuls flour    #a_/b cupful ,crisco
    #d tablespoonfuls sugar    #a_/b    
teaspoonful salt    #a egg    #b        
teaspoonfuls vanilla extract    #a      
teaspoonful baking powder    ,apricot   
jam or jelly    ,whipped cream          
,angelica    ,preserved cherries    ,rub
 ,crisco into flour1 add salt1 sugar1   
baking powder1 break egg in  and mix    
well with fork1 then add vanilla4 ,roll 

out1 cut with cutter  and line ,criscoed
 tartlet tins with the rounds4 ,line    
with paper and  put in some rice or peas
 to keep paste from rising2 bake in hot 
oven  twenty minutes4 ,remove rice and  
papers4 ,when pastries are cold put in  
each one a spoonful of the jam or jelly4
 ,fill with whipped cream and  decorate 
with cherries and angelica4             
,sufficient for thirty tarts4           
,bakewell ,tartlets      #d             
tablespoonfuls sugar    #b eggs    #d   
tablespoonfuls ,crisco    #a cupful     
flour    #a_/b teaspoonful baking powder
    #a_/d teaspoonful salt    #a_/b     
teaspoonful lemon extract    ,preserves 
,pastry    ,cream ,crisco and sugar1    
then add eggs well beaten1 flour1 salt1 
baking powder1 and extract4 ,line twelve
 tartlet tins with pastry1 put          
teaspoonful of preserves in each1 then  
divide mixture into them1 and  bake in  
moderately hot oven twenty minutes4     
,sufficient for twelve tartlets4        
,illustration          ,,breads c4      

,illustration      ,the usual method of 
making bread is to ferment dough with   
yeast2  the latter acts upon certain    
constituents in the flour ultimately    
producing a gas which permeates the     
dough4 ,the dough is placed in a  very  
hot oven1 the heat kills the yeast      
plant1 the gas expands with  the heat1  
still raising the dough4 ,the loaf is   
set in shape1 and1 when  finally cooked 
and the gas all escaped1 will be found  
to be light and  full of tiny holes4    
,certain factors hasten or delay these  
changes4 ,a  moist1 warm medium being   
most favorable to the growth of the     
yeast1  the water should just be        
lukewarm2 then a good flour1 containing 
about #h per cent of gluten is          
necessary4 ,this gluten is the proteid  
in  flour2 when well mixed with water it
 forms a viscid elastic substance1      
hence it is necessary to well knead     
dough to make it more springy1 so  that 
when the gas is generated in it1 it will
 expand and take the form  of a sponge1 

and thus prevent the gas from escaping4 
,the bread must be  put into a very hot 
oven at first1 #cdj ,f41 so that the    
yeast plant is  killed quickly4 ,if this
 be not accomplished soon1 the loaf may 
go on  spreading in the oven1 and1 if   
not sour in taste1 will not be of such  
a good flavor4    ,plenty of salt in    
dough is said to strengthen the gluten1 
give a  good flavor to the bread1 and   
keep it moist for a longer time1 but it 
rather retards the working of the yeast4
 ,flour also may be made into  a light  
loaf by using baking powder to produce  
the gas4 ,this is a much  quicker       
process1 but the bread is not liked so  
universally as when  made with yeast4   
,for1 when yeast is used1 other changes 
take place in  the dough besides the    
production of the gas1 that seem to give
 bread  the characteristic flavor       
constantly welcome by the palate4 ,good 
flour  has a slight pure smell1 free    
from any moldy odor4    ,illustration   
,yeast is a fungoid growth1 a           

microscopic plant capable of starting a 
fermentation in various substances4 ,it 
grows rapidly in a favorable  medium1 as
 when mixed with flour and water1 and   
kept in a warm place1  resulting in     
setting up fermentation4 ,baking powders
 are composed of  an acid and an alkali4
 ,some kind of flour usually is added to
 keep  them dry and free from lumps4    
,when the mixture containing the baking 
powder is moistened the acid and the    
alkali chemically combine and  alter1 a 
gas being generated4 ,if the articles be
 placed soon in great  heat1 the gas is 
warmed1 expands1 and in its endeavor to 
escape raises  the mass4 ,the heat sets 
the mixture in this raised condition1   
thus the  cake or pudding is rendered   
light1 easier to masticate and digest4  
,baking powders are used for two        
reasons4 ,first4 ,to supply a gas to    
take the place of ingredients1 as when  
used in making bread1 buns1  etc4 ,if   
flour1 salt and water were mixed and    
baked in a large loaf1 it  would be a   

hard1 indigestible mass4 ,if baking     
powder be mixed in with  similar        
ingredients and baked1 the result would 
be a light loaf1 easy  to masticate and 
digest4    ,second4 ,it is used to save 
labor4 ,when a richer mixture be made it
  requires to be well beaten to mix in  
air4 ,baking powder often is added  to  
save some of the otherwise necessary    
beating4        ,baking ,powder         
,biscuits      #b cupfuls flour    #b   
tablespoonfuls ,crisco    #b            
teaspoonfuls baking powder,a    #a      
teaspoonful salt    ,milk    ,mix and   
sift twice dry ingredients4 ,work in    
,crisco with finger tips1  add gradually
 milk1 mixing with knife to soft dough4 
,toss on floured  board2 pat and roll to
 one-half inch thickness4 ,shape with   
biscuit  cutter4 ,place on ,criscoed tin
 and bake in hot oven twelve minutes4   
,to  have good biscuits dough should be 
handled as little as possible1 just     
enough to get in shape to cut4 ,milk or 
water used for mixing should  be very   

cold1 and biscuits should be gotten into
 oven at once after  adding liquid to   
flour4 ,if top of each biscuit is       
lightly brushed over  with melted       
,crisco before baking1 crust will be    
much nicer4 ,sufficient  for fifteen    
biscuits4    ,footnote ,a3 ,amount of   
baking powder may be increased if       
especially  raised biscuits are desired4
 #b teaspoonfuls1 however1 is most      
healthful amount4        ,best ,jumbles 
#b cupfuls sugar    #a cupful ,crisco   
#d eggs    #d cupfuls flour    #c       
tablespoonfuls milk    #a teaspoonful   
salt    #c teaspoonfuls baking powder   
#a teaspoonful almond extract    #a     
teaspoonful rose extract    ,cream      
,crisco and sugar thoroughly together1  
then gradually add eggs  well beaten1   
now add milk1 extracts1 flour1 salt and 
baking powder4  ,mix and roll out       
lightly on floured baking board2 cut    
into circles  with doughnut cutter1 lay 
on ,criscoed tins and bake in moderate  
oven  from seven to ten minutes or till 

light brown4 ,these cookies will keep   
fresh two weeks1 and if milk is left    
out1 a month4    ,sufficient for seventy
 jumbles4        ,boston ,brown ,bread  
#a cupful ryemeal    #b tablespoonfuls  
,crisco    #a cupful sugar    #a cupful 
cornmeal    #a cupful graham flour      
#c_/d tablespoonful baking soda    #a_/c
 teaspoonful salt    #c_/d cupful       
molasses    #a-c_/d cupfuls sweet milk  
,mix and sift ingredients4 ,dissolve    
soda with one tablespoonful hot  water1 
add to molasses1 then add milk and mix  
with dry ingredients4  ,turn into       
greased mold two-thirds full1 grease    
cover1 and steam  steadily three and a  
half hours4 ,a #f-pound ,crisco pail can
 be used for  a mold4    ,sufficient for
 one loaf4        ,bran ,gems      #a_/b
 cupful bran    #b tablespoonfuls       
,crisco    #a tablespoonful whole wheat 
flour    #a_/b cupful white flour       
#a_/b cupful milk    #a saltspoonful    
salt    #a egg    #b tablespoonfuls     
molasses    #a teaspoonful baking powder

    ,mix ,crisco thoroughly with        
molasses1 add egg well beaten1 milk1    
salt1  bran1 flours1 and baking powder4 
,divide into well greased gem pans1  and
 bake in hot oven from eight to ten     
minutes4 ,these gems are  excellent for 
constipation4    ,sufficient for eight  
gems4        ,brown ,nut ,bread      #d 
tablespoonfuls melted ,crisco    #b eggs
    #a cupful sugar    #a cupful sour   
milk    #b_/c cupful ,new ,orleans      
molasses    #a-a_/b cupfuls flour       
#a-a_/b cupfuls graham flour    #a_/b   
teaspoonful salt    #a teaspoonful      
baking soda    #a cupful sultana raisins
    #a cupful chopped nut meats    ,beat
 eggs and sugar together for five       
minutes1 then add molasses1 soda  mixed 
with milk1 salt1 flours1 raisins1 and   
nuts4 ,mix and turn into  ,criscoed and 
floured cake tin and bake in slow oven  
one and a quarter  hours4    ,sufficient
 for one medium-sized loaf4             
,buttermilk ,biscuits      #a quart     
flour    #b tablespoonfuls ,crisco    #a

 tablespoonful sugar    #a teaspoonful  
salt    #a teaspoonful baking soda    #a
 teaspoonful baking powder    #a egg    
#c_/d pint buttermilk    ,sift flour1   
baking powder1 salt1 and sugar together1
 then rub in  ,crisco with finger tips1 
add egg well beaten1 and soda mixed with
  milk4 ,dough should be soft and little
 more milk can be added if  needed4     
,roll out lightly and handle as little  
as possible4 ,cut with  biscuit cutter1 
lay on ,criscoed tins and bake in hot   
oven ten minutes4    ,sufficient for    
thirty biscuits4        ,chocolate      
,brownies      #a cupful sugar    #f    
tablespoonfuls melted ,crisco    #b eggs
    #b squares chocolate    #a_/c       
teaspoonful salt    #a_/b cupful flour  
#a cupful chopped ,english walnut meats 
#a teaspoonful vanilla extract    #c    
tablespoonfuls boiling water    ,cream  
,crisco and sugar together1 add eggs    
well beaten1 chocolate  dissolved in    
boiling water1 salt1 flour1 vanilla1 and
 nuts4 ,divide  and spread thin in #b   

,criscoed square pans and bake in slow  
oven from  twenty to twenty-five        
minutes4 ,cut in strips and serve with  
ice cream4  ,these are a cross between  
cookies and heavy cake4    ,sufficient  
for fifty brownies4        ,chocolate   
,wafers      #a cupful sugar    #e      
tablespoonfuls ,crisco    #b cupfuls    
flour    #a_/d cake chocolate    #b eggs
    #a_/d teaspoonful baking soda       
#a_/b teaspoonful vanilla extract       
#a_/d teaspoonful salt    ,cream ,crisco
 and sugar together1 add chocolate      
melted1 eggs well  beaten1 vanilla      
extract1 flour1 salt1 and soda4 ,mix and
 turn out on to  floured baking board4  
,roll out thin1 and cut with small      
cutter4 ,lay on  ,criscoed tin and bake 
from seven to ten minutes in moderate   
oven4    ,sufficient for forty-six      
wafers4        ,citron ,buns      #a    
yeast cake    #f tablespoonfuls sugar   
#c_/d cupful ,crisco    #a_/b cupful    
raisins    #a_/d cupful chopped citron  
peel    #a teaspoonful lemon extract    

#a cupful scalded milk    #a egg        
#e-a_/b cupfuls flour    #a_/d cupful   
lukewarm water    #a teaspoonful salt   
,scald milk1 add half of sugar and salt2
 when lukewarm add yeast  dissolved in  
water and #a-a_/b cupfuls flour4 ,mix1  
cover1 and let rise  till light2 then   
add ,crisco1 remainder of sugar and     
flour1 raisins1  peel1 and extract4     
,knead lightly1 cover1 and let rise4    
,divide into  small pieces1 let rise on 
greased tins1 brush over with beaten egg
 and  bake in hot oven twenty minutes4  
,sufficient for twenty-two buns4        
,coffee ,bread      #c_/d cupful milk   
#a_/b cupful melted ,crisco    #a_/b    
cake compressed yeast    #a teaspoonful 
salt    #b eggs    #a cupful sugar    #a
 teaspoonful lemon extract    #a_/d     
cupful chopped ,english walnut meats    
,flour    ,heat milk slightly1 then add 
flour to make batter and yeast dissolved
  in little lukewarm water4 ,allow to   
rise until light1 then add ,crisco1     
eggs well beaten1 sugar1 lemon1 salt1   

and enough flour to make stiff  dough4  
,knead ten minutes and let rise until   
light4 ,place in ,criscoed  pan and let 
rise again4 ,spread with melted ,crisco 
and sprinkle with  sugar1 cinnamon and  
nuts4 ,bake in hot oven half an hour4   
,sufficient for one large loaf4         
,columbia ,muffins      #c              
tablespoonfuls sugar    #c              
tablespoonfuls ,crisco    #a egg        
#a-a_/b cupfuls milk    #a teaspoonful  
salt    #c-a_/b teaspoonfuls baking     
powder    #c-a_/b cupfuls sifted flour  
,sift flour1 salt1 and baking powder    
together4 ,cream ,crisco and sugar1  add
 egg well beaten1 then milk and flour   
mixture4 ,divide into ,criscoed  and    
floured gem pans and bake twenty-five   
minutes in hot oven4    ,sufficient for 
twenty muffins4        ,corn ,bread     
#a cupful cornmeal    #b tablespoonfuls 
melted ,crisco    #a cupful flour       
#a_/b cupful sugar    #a cupful sour    
cream    #b eggs    #a_/b teaspoonful   
baking soda    #a_/b teaspoonful salt   

,mix cornmeal with flour1 sugar1 salt1  
,crisco1 eggs well beaten1 and  soda    
mixed with cream4 ,mix well and turn    
into ,criscoed tin and bake in  moderate
 oven thirty minutes4    ,sufficient for
 one small pan of corn bread4           
,cornmeal ,rolls      #a-a_/d cupfuls   
flour    #b tablespoonfuls ,crisco    #a
 egg    #a_/b cupful milk    #a         
tablespoonful sugar    #a_/b teaspoonful
 salt    #c_/d cupful cornmeal    #d    
teaspoonfuls baking powder    ,sift     
together flour1 cornmeal1 salt1 baking  
powder1 and sugar4 ,rub in  ,crisco with
 finger tips1 then add egg well beaten  
and milk4 ,roll out1  cut into rounds   
with a large cutter1 brush over with    
melted ,crisco1  fold over as for       
,parkerhouse rolls1 brush tops with     
beaten egg or milk  and bake in hot oven
 ten minutes4    ,sufficient for fifteen
 rolls4        ,cream ,scones      #b   
cupfuls flour    #d tablespoonfuls      
,crisco    #c teaspoonfuls baking powder
    #b teaspoonfuls sugar    #a_/b      

teaspoonful salt    #b eggs    #a_/c    
cupful cream    #a white of egg    ,mix 
and sift flour1 salt1 sugar1 and baking 
powder4 ,rub in ,crisco with  finger    
tips1 add eggs well beaten and cream4   
,knead dough lightly on  floured baking 
board1 divide into four equal pieces1   
make smooth and  roll out1 and cut into 
#d small scones4 ,lay them on hot       
griddle1 brush  over with beaten white  
of egg and fry slowly on both sides4    
,the dough  should always be lightly    
handled4    ,sufficient for sixteen     
scones4        ,crisco ,brownies        
#a_/c cupful sugar    #a_/c cupful      
,crisco    #a_/c cupful molasses    #b  
eggs    #a cupful flour    #a cupful    
chopped nut meats    #a_/d teaspoonful  
salt    #a_/b teaspoonful vanilla       
extract    ,cream ,crisco and sugar     
together1 add eggs well beaten1         
molasses1  extract1 flour1 salt and     
nuts4 ,divide into small fancy ,criscoed
 tins1  or bake in ,criscoed sheet tin  
and cut in squares4 ,bake in moderate   

oven half hour4 ,these are a cross      
between cake and candy4    ,sufficient  
for twelve squares4        ,crisco      
,batter ,cakes      #c eggs    #a_/b    
cupful melted ,crisco    #a cupful flour
    #a cupful buttermilk    #a_/b       
teaspoonful baking soda    #a           
teaspoonful baking powder    #a_/b      
teaspoonful salt    ,beat up yolks of   
eggs1 add milk1 ,crisco1 and flour mixed
 with salt1  soda1 and baking powder and
 beat till smooth4 ,fold in whites      
beaten  to a stiff froth4 ,drop in large
 spoonfuls on ungreased skillet or      
griddle4 ,serve hot with butter or maple
 syrup4    ,sufficient for fifteen      
cakes4        ,crisco ,milk ,bread      
#c tablespoonfuls sugar    #c           
tablespoonfuls melted ,crisco    #b     
tablespoonfuls salt    #a yeast cake    
#a quart milk    ,about #g pints flour  
,mix yeast cake with #a tablespoonful   
sugar4 ,heat milk1 add remainder  of    
sugar1 ,crisco1 and salt4 ,cool and add 
yeast and flour to make stiff  dough4   

,turn out on floured baking board1 cut  
in three pieces1 knead  first one piece 
then others stretching dough2 let rise  
over night or  in warm temperature five 
hours4 ,knead lightly and divide into   
,criscoed  pans4 ,allow to rise and bake
 in moderate oven one hour4 ,from same  
dough1 ,french bread1 breadsticks1 horse
 shoe rolls and ,french rolls  can be   
made4    ,sufficient for three loaves4  
,dessert ,biscuits      #a cupful       
confectioners' sugar    #a cupful       
,crisco    #a cupful flour    #e whites 
of eggs    #a_/b teaspoonful vanilla    
extract    #a teaspoonful salt    ,cream
 ,crisco and gradually add sugar1 mix   
thoroughly1 and incorporate1  one by    
one1 whites of eggs4 ,now add flour1    
salt1 and vanilla4 ,mix  well1 then     
place in small1 long heaps on a         
,criscoed tin4 ,bake in cool  oven to   
pale brown color4    ,sufficient for    
sixty biscuits4        ,entire ,wheat   
,bread      #a_/d cupfuls boiling water 
#b tablespoonfuls ,crisco    #a-a_/d    

cupfuls milk    #b teaspoonfuls salt    
#b tablespoonfuls sugar    #a yeast cake
    #a_/d cupful tepid water    ,whole  
wheat flour    ,mix boiling water1 milk1
 sugar1 salt1 and ,crisco together4 ,add
 yeast  cake dissolved in tepid water1  
with #c-a_/b cupfuls whole wheat flour4 
,mix and let stand until light4 ,add    
more flour until soft dough is  formed1 
then knead and divide into two loaves4  
,place in ,criscoed tins  and let stand 
until the dough doubles its bulk4 ,brush
 over with milk  and bake in moderate   
oven one and a half hours4              
,sufficient for two small loaves4       
,excellent ,graham ,bread      #b       
cupfuls graham flour    #d              
tablespoonfuls melted ,crisco    #a_/b  
cupful flour    #a teaspoonful baking   
powder    #a-a_/b cupfuls sour milk     
#a_/d cupful sugar    #a_/b teaspoonful 
salt    #a teaspoonful baking soda      
,sift flours with baking powder1 salt1  
sugar1 and soda1 then add ,crisco  and  
milk4 ,mix and turn into greased and    

floured cake tin and bake in  moderate  
oven fifty minutes4    ,sufficient for  
one small loaf4        ,filled ,cookies 
#a egg    #a cupful sugar    #a_/b      
cupful ,crisco    #a_/b cupful milk or  
cream    #a teaspoonful vanilla extract 
#a teaspoonful baking soda    #b        
teaspoonfuls baking powder    #c-a_/b   
cupfuls flour    #a_/b teaspoonful salt 
,for ,filling      #a cupful chopped    
raisins    #a tablespoonful flour       
#a_/b cupful sugar    #a_/b cupful water
    #a_/b cupful chopped walnut meats   
,for cookies4 ,cream ,crisco and sugar1 
add salt1 egg well beaten1  milk1       
vanilla1 and flour sifted with baking   
powder and soda4 ,mix and  turn out on  
figured baking board4 ,dough should be  
soft4 ,roll very thin  and cut out with 
cooky cutter4 ,spread one-half of       
cookies with filling  then place        
remaining cookies on top and press edges
 together4 ,place on  ,criscoed tins and
 bake in moderately hot oven fifteen    
minutes4    ,for filling4 ,mix sugar and

 flour in saucepan1 add raisins1 nuts1  
and  water1 stir and cook until thick4  
,cool before using4        ,fried       
,cornmeal ,nut ,cakes      #b cupfuls   
yellow cornmeal    #b tablespoonfuls    
melted ,crisco    #c cupfuls boiling    
water    #a teaspoonful salt    #a egg  
#a_/b cupful chopped nut meats    ,bring
 water and salt to boil1 stir in        
cornmeal1 add nut meats1 and  stir and  
cook ten minutes4 ,remove from fire and 
add egg well beaten1  and melted        
,crisco4 ,turn into ,criscoed tin and   
cool4 ,when cold1 slice  and fry in hot 
,crisco4 ,serve with honey or maple     
syrup4    ,sufficient for six or eight  
slices4        ,fried ,cakes with ,apple
 ,sauce      #a cupful sugar    #d      
tablespoonfuls ,crisco    #c cupfuls    
sour milk    #a_/d teaspoonful grated   
nutmeg    #a teaspoonful lemon extract  
#a teaspoonful baking soda    #a        
teaspoonful baking powder    #a_/b      
teaspoonful salt    ,flour    ,apple    
sauce    ,cream ,crisco1 gradually add  

sugar1 then add salt1 nutmeg1 lemon1    
soda1  baking powder1 sour milk and     
sufficient flour to make stiffish dough4
  ,roll out on floured baking board1 cut
 with large round cutter1 and  fry in   
hot ,crisco until well cooked and nicely
 browned on both sides4  ,drain and     
serve with hot apple sauce4             
,sufficient for twenty cakes4           
,fruit ,cookies      #a teaspoonful salt
    #b cupfuls brown sugar    #a cupful 
,crisco    #a cupful chopped raisins    
#a cupful chopped ,english walnut meats 
#c eggs    #a teaspoonful powdered      
cinnamon    #a_/b teaspoonful powdered  
allspice    #a teaspoonful powdered     
ginger    #a-a_/b teaspoonfuls baking   
soda    #b tablespoonfuls sour milk     
,flour    ,cream ,crisco and sugar      
together1 add salt1 eggs well beaten1   
soda  mixed with milk1 spices1 raisins1 
nuts1 and enough flour to make stiff    
dough4 ,about #e cupfuls flour will be  
sufficient4 ,roll out1 cut with  cooky  
cutter1 lay on ,criscoed tins and bake  

in moderate oven from ten  to twelve    
minutes4    ,sufficient for sixty       
cookies4        ,fruit ,drop ,cakes     
#a cupful sugar    #a_/b cupful ,crisco 
#b cupfuls flour    #b teaspoonfuls     
baking powder    #a teaspoonful salt    
#d tablespoonfuls currants    #d        
tablespoonfuls chopped nut meats    #b  
tablespoonfuls chopped candied citron   
peel    #c eggs    #b_/c cupful milk    
#a teaspoonful vanilla extract    ,cream
 ,crisco and sugar together1 add yolks  
of eggs well beaten4 ,beat  whites      
stiffly and add alternately with milk4  
,add sifted flour1 baking  powder and   
salt1 then fruits1 nuts and extract4    
,divide mixture into  ,criscoed and     
floured gem pans1 and bake twenty       
minutes in moderate  oven4              
,sufficient for eighteen drop cakes4    
,fruit ,rolls      #a cupful milk    #a 
yeast cake    #a_/d cupful lukewarm     
water    #a_/d cupful sugar    #a_/d    
cupful melted ,crisco    #b teaspoonfuls
 salt    #b eggs    #a_/b cupful chopped

 cocoanut    #a_/h lb4 chopped candied  
citron peel    #a_/b cupful chopped     
,english walnut meats    #a_/b cupful   
currants    #a_/b cupful sultana raisins
    #a_/b teaspoonful powdered cinnamon 
#a_/b teaspoonful powdered mace         
,flour    ,scald milk1 when lukewarm add
 yeast cake dissolved in tepid water and
  #a-a_/b cupfuls flour1 beat well1     
cover and let rise till light4 ,add     
sugar1 salt1 eggs well beaten1 ,crisco  
and enough flour to knead2  knead1 let  
rise again4 ,roll out one-eighth inch   
thick1 spread with  melted ,crisco1     
sprinkle with sugar1 cinnamon and mace1 
fruit and  nuts2 roll like jelly roll   
and cut in one inch pieces4 ,place      
pieces in  ,criscoed pan1 let rise1     
brush over with melted ,crisco1 and bake
 in hot  oven twenty minutes4           
,sufficient for sixteen rolls4          
,ginger ,snaps      #b cupfuls molasses 
#a cupful brown sugar    #a cupful      
,crisco    #b teaspoonfuls baking soda  
#b teaspoonfuls powdered ginger    #a   

teaspoonful powdered mace    #a         
teaspoonful salt    #b tablespoonfuls   
boiling water    ,flour    ,cream       
,crisco and sugar together1 add         
molasses1 spices1 salt1 soda  mixed with
 boiling water and sufficient flour to  
make stiff paste4  ,roll out thin1 cut  
with small cutter1 lay on ,criscoed tins
 and bake in  hot oven from five to     
seven minutes4    ,sufficient for one   
hundred snaps4        ,ginger ,gems     
#a cupful sugar    #a_/b cupful ,crisco 
#c_/d cupful chopped preserved ginger   
#b eggs    #a cupful milk    #c cupfuls 
flour    #c teaspoonfuls baking powder  
#a_/b teaspoonful salt    ,cream ,crisco
 and sugar together1 then add eggs well 
beaten4 ,sift  flour1 baking powder1 and
 salt together and add alternately with 
milk  to first mixture4 ,now mix in     
ginger and divide mixture into ,criscoed
  and floured gem pans and bake in hot  
oven twenty-five minutes4    ,sufficient
 for sixteen gems4        ,gluten ,bread
      #b cupfuls scalded milk    #b     

cupfuls boiling water    #b teaspoonfuls
 salt    #a egg    #b tablespoonfuls    
,crisco    #a_/d cupful warm water      
#a_/b yeast cake    #c cupfuls gluten   
flour    ,mix ,crisco1 boiling water1   
milk1 and salt4 ,when lukewarm1 add     
yeast  cake dissolved in warm water1 egg
 well beaten1 and gluten4 ,let rise1    
when risen and spongy beat well1 add    
enough gluten to make a stiff  dough and
 knead well4 ,allow to rise1 shape in   
loaves1 place in  ,criscoed bread pans1 
let rise1 and bake for one hour in      
moderately hot  oven4    ,sufficient for
 two small loaves4        ,golden ,corn 
,muffins      #a cupful flour    #b     
tablespoonfuls ,crisco    #a cupful     
yellow cornmeal    #c tablespoonfuls    
sugar    #a cupful milk    #b eggs    #a
 teaspoonful salt    #c teaspoonfuls    
baking powder    ,cream ,crisco and     
sugar thoroughly together1 add eggs well
 beaten  and milk4 ,then stir in slowly 
dry ingredients which have been sifted  
together three times4 ,divide into      

greased gem pans and bake in  moderately
 hot oven twenty-five minutes4          
,sufficient for twelve muffins4         
,hominy ,bread for ,breakfast      #c   
cupfuls cooked hominy    #b             
tablespoonfuls melted ,crisco    #a-a_/b
 cupfuls cornmeal    #b eggs    #a      
teaspoonful salt    #b teaspoonfuls     
baking powder    #b cupfuls milk        
,beat eggs1 add milk and hominy4 ,sift  
in cornmeal1 add baking powder  and     
salt2 add ,crisco4 ,beat all together   
three minutes4 ,pour into deep          
,criscoed pan and bake one hour in slow 
oven4 ,serve hot4    ,sufficient for one
 large loaf4        ,health ,bread      
#b cupfuls flour    #c tablespoonfuls   
melted ,crisco    #b cupfuls whole wheat
 flour    #b cupfuls bran    #a         
teaspoonful salt    #a_/b cupful sugar  
#a egg    #b cupfuls milk    #a cupful  
molasses    #a cupful stoned chopped    
dates    #b teaspoonfuls baking soda    
#a_/b cupful hot water    ,mix flours   
and bran together1 add ,crisco1 salt1   

sugar1 egg well  beaten1 milk1 molasses1
 soda dissolved in boiling water1 and   
dates4  ,mix well together and turn into
 two ,criscoed and floured tins and bake
  in moderate oven one and a quarter    
hours4 ,this bread is excellent for     
constipation4    ,sufficient for two    
loaves4        ,honey ,doughnuts      #c
 eggs    #a_/b cupful sugar    #c       
tablespoonfuls ,crisco    #a-a_/b       
cupfuls honey    #a cupful sour milk    
#a teaspoonful baking soda    #a        
teaspoonful cream of tartar    #a       
teaspoonful lemon extract    #e-c_/d    
cupfuls flour    #a teaspoonful salt    
,cream ,crisco1 honey and sugar well    
together1 then add eggs well  beaten1   
mix well1 add milk1 lemon extract1      
flour1 salt1 soda1 and  cream of tartar4
 ,mix and turn out on baking board1 roll
 out and cut  with doughnut cutter4 ,fry
 in plenty of hot ,crisco4 ,if a piece  
of  bread browns in hot ,crisco in sixty
 seconds1 temperature is right for      
doughnuts and fritters4    ,sufficient  

for sixty-five doughnuts4        ,hot   
,cross ,buns      #a_/d cupful sugar    
#c tablespoonfuls ,crisco    #a         
teaspoonful salt    #c_/d teaspoonful   
powdered cinnamon    #a teaspoonful     
powdered ginger    #a egg    #a_/b yeast
 cake    ,flour    #a_/d cupful chopped 
candied citron    #a_/b cupful seeded   
raisins    #a cupful scalded milk       
#a_/d cupful lukewarm water    ,add     
,crisco1 sugar1 and salt to milk2 when  
lukewarm1 add yeast cake  dissolved in  
water1 spices1 egg well beaten1 and     
sufficient flour to  make a stiff-dough4
 ,mix well1 add raisins and peel1 cover1
 and let  rise over night4 ,in morning  
divide into pieces and form into neat   
buns2 place in ,criscoed pan one inch   
apart1 let rise1 brush over  with milk  
or beaten egg1 and bake in moderately   
hot oven twenty-five  minutes4 ,cool1   
and with ornamental frosting make a     
cross on each bun4  ,the cross may be   
made by placing strips of paste on buns 
before they  are baked4    ,sufficient  

for twenty buns4        ,imperial       
,muffins      #a_/b cupful scalded milk 
#a_/d cupful sugar    #a_/d cupful      
,crisco    #a teaspoonful salt    #a_/c 
yeast cake    #c_/d cupful lukewarm     
water    #a-c_/d cupfuls flour    #a    
cupful cornmeal    ,add sugar and salt  
to milk2 when lukewarm add yeast cake   
dissolved in  #a_/d cupful of the water1
 and #a-a_/d cupfuls flour1 cover1 and  
let rise  until light1 then add ,crisco1
 cornmeal1 remaining flour and water4   
,let rise over night1 in morning fill   
,criscoed muffin rings1 two-thirds      
full2 let rise until rings are full and 
bake thirty minutes in hot  oven4       
,sufficient for twelve muffins4         
,lemon ,wafers      #b eggs    #b       
cupfuls sugar    #b cupfuls ,crisco     
#b cupfuls milk    #e cents baker's     
ammonia    #e cents oil of lemon        
,flour to make stiff dough    #b        
teaspoonfuls salt    ,cover ammonia with
 milk and let soak over night4 ,next    
morning add  sugar1 ,crisco1 salt1 eggs 

well beaten1 lemon and enough flour to  
make  a stiff dough4 ,roll very thin1   
cut in squares or diamonds1 lay on      
,criscoed tins and bake from five to    
seven minutes in hot oven4              
,sufficient for one hundred and         
eighty-six wafers4        ,lunch ,rolls 
#a yeast cake    #a-a_/d cupfuls milk   
#b tablespoonfuls sugar    #b           
tablespoonfuls ,crisco    #d cupfuls    
flour    #a egg    #a teaspoonful salt  
,scald and cool the milk1 then add yeast
 and sugar4 ,now add ,crisco and  #b    
cupfuls flour4 ,beat thoroughly1 then   
add egg well beaten1 remainder  of flour
 and salt4 ,mix and turn out on floured 
board and knead lightly  and thoroughly1
 using as little flour as possible4     
,place in greased  bowl1 cover and set  
aside in warm place to rise two hours4  
,when light1  form into small rounds1   
place one inch apart on greased pan4    
,allow to  rise half an hour4 ,brush    
over with ,crisco and bake in hot oven  
fifteen  minutes4    ,sufficient for    

twenty rolls4        ,maple ,cookies    
#a egg    #a cupful sugar    #c         
tablespoonfuls ,crisco    #a cupful sour
 cream    #a teaspoonful baking soda    
#c tablespoonfuls hot water    #a_/b    
teaspoonful salt    ,flour    ,maple    
sugar    ,cream ,crisco and sugar       
together1 add egg well beaten1 mix well1
 add  cream1 salt1 soda dissolved in    
water1 and sufficient flour to make of  
right consistency to drop from spoon4   
,grate some maple sugar on each  cookie 
and bake in moderate oven eight minutes4
 ,sufficient for forty  cookies4        
,maryland ,beaten ,biscuits      #d     
cupfuls flour    #a_/b cupful ,crisco   
#a teaspoonful salt    ,milk    ,water  
,mix and sift flour and salt4 ,cut      
,crisco in with knife or work in        
lightly with finger tips4 ,mix a little 
milk and water together chill           
thoroughly and add enough to dry        
ingredients to make stiff dough4        
,everything should be as cold as        
possible4 ,beat with rolling-pin until  

dough blisters4 ,roll to one-third inch 
in thickness and cut into  small        
biscuits1 prick in center and set in    
refrigerator an hour before  baking4    
,place biscuits on ,criscoed tins and   
bake in moderate oven  thirty minutes4  
,biscuits may be baked in moderate gas  
oven and gas  turned off when biscuits  
are golden brown4 ,allow biscuits to    
remain  ten minutes in cooling oven to  
dry out4    ,sufficient for sixty small 
biscuits1 a fraction larger than a      
dollar4        ,muffins      #a cupful  
scalded milk    #b tablespoonfuls       
,crisco    #a cupful boiling water      
#a_/d cupful sugar    #a-a_/b           
teaspoonfuls salt    #a_/b yeast cake   
#a egg    #d cupfuls flour    ,add      
,crisco1 salt1 and half of sugar to milk
 and water2 when lukewarm  add yeast    
mixed with remaining sugar1 egg well    
beaten1 and flour4 ,beat  thoroughly1   
cover1 and let rise until light4 ,put   
greased muffin rings  on hot griddle    
greased with ,crisco4 ,fill half full   

with raised muffin  mixture and cook    
slowly until well risen and browned     
underneath4 ,turn  muffins and rings and
 brown other side4 ,when muffins are    
cold1 split  open1 toast1 and serve with
 marmalade4    ,sufficient for sixteen  
muffins4        ,nut ,doughnuts         
#a-a_/d cupfuls sugar    #d             
tablespoonfuls ,crisco    #a-a_/b       
cupfuls milk    #b eggs    #d           
teaspoonfuls baking powder    #a cupful 
chopped ,english walnut meats    #a     
teaspoonful vanilla extract    #a       
teaspoonful lemon extract    #a_/b      
teaspoonful salt    ,flour to make soft 
dough    ,cream ,crisco and sugar       
together1 add eggs well beaten1 milk1   
salt1  extracts1 baking powder1 nuts1   
and sufficient flour to make soft       
dough4 ,roll out1 cut with cutter and   
fry in hot ,crisco to a golden  color4  
,drain and sift with sugar4             
,sufficient for seventy-five doughnuts4 
,oatmeal ,cookies      #a-a_/d cupfuls  
sugar    #a cupful ,crisco    #c cupfuls

 rolled oats    #b eggs    #a_/b cupful 
sour milk    #a teaspoonful powdered    
cinnamon    #a teaspoonful powdered     
ginger    #a cupful stoned chopped dates
    #a teaspoonful baking soda    #b    
cupfuls flour    #a teaspoonful salt    
,cream ,crisco and sugar thoroughly     
together1 add eggs well-beaten1  rolled 
oats1 dates1 salt1 spices1 soda         
dissolved in milk1 and flour4  ,mix and 
drop from spoon on ,criscoed baking     
tins4 ,bake in moderate oven  from ten  
to twelve minutes4    ,sufficient for   
forty-five cookies4        ,oven ,scones
      #d cupfuls flour    #e            
tablespoonfuls ,crisco    #a            
tablespoonful sugar    #a_/b teaspoonful
 salt    #a teaspoonful baking soda     
#b teaspoonfuls cream of tartar    #a   
egg    ,sweet milk    ,rub ,crisco      
finely into flour1 add sugar1 salt1     
soda1 and cream of  tartar4 ,beat egg1  
put half of it into cup1 then with      
one-half and some  sweet milk make other
 ingredients into soft dough4 ,knead    

very little  on floured baking board1   
divide into five pieces1 make them      
smooth and  roll out1 not too thinly1   
cut them into four small cakes4 ,lay    
them on  a ,criscoed tin1 brush over    
with remaining egg and bake in hot oven 
ten  minutes4 ,a few currants or raisins
 may be added if liked4    ,sufficient  
for twenty small scones4        ,raised 
,doughnuts      #a cupful milk    #a_/d 
yeast cake    #a_/d cupful lukewarm     
water    #a-a_/b teaspoonfuls salt    #a
 cupful sugar    #a_/d cupful ,crisco   
#b eggs    #a teaspoonful grated nutmeg 
,flour    ,dissolve yeast cake in       
lukewarm water4 ,scald milk and cool1   
then add  yeast1 half teaspoonful of the
 salt and flour to make a drop batter4  
,set in a cosy place to rise4 ,cream    
,crisco with sugar1 add eggs well       
beaten1 remainder of salt and nutmeg1   
add to yeast mixture with enough  flour 
to make stiff dough2 let rise again4    
,when risen1 make into small  balls and 
place in a ,criscoed pan to rise4 ,when 

light drop into plenty  of hot ,crisco  
and cook from four to five minutes until
 doughnuts are  done4 ,drain on soft    
paper and dredge with powdered sugar4   
,sufficient for seventy doughnuts4      
,raisin and ,buttermilk ,bread      #d  
cupfuls flour    #e tablespoonfuls      
,crisco    #a teaspoonful salt    #a    
teaspoonful soda    #b teaspoonfuls     
cream of tartar    #c tablespoonfuls    
sugar    #b eggs    ,buttermilk to make 
soft dough    #a cupful sultana raisins 
,sift flour1 salt1 soda and cream of    
tartar into basin1 rub in ,crisco  fine1
 add sugar1 raisins1 eggs well beaten1  
and sufficient buttermilk  to make soft 
dough4 ,make into smooth mound1 roll    
out1 divide into  four pieces1 lay on   
greased tin and bake in moderate oven   
twenty-five  minutes4    ,sufficient to 
make four small loaves4        ,rich    
,doughnuts      #a cupful sugar    #e   
tablespoonfuls ,crisco    #c eggs    #d 
teaspoonfuls baking powder    #a-a_/b   
teaspoonfuls salt    #a cupful milk     

#a teaspoonful grated nutmeg    ,flour  
to make soft dough    ,from #d-a_/b to  
#e cupfuls flour sifted before          
measuring4 ,cream ,crisco1  add sugar   
gradually1 and eggs well beaten4 ,sift  
dry ingredients and  add alternately to 
egg mixture4 ,roll out as soft as can be
 handled4  ,cut with cutter and fry in  
hot ,crisco4 ,heat ,crisco until crumb  
of  bread becomes golden brown in sixty 
seconds4    ,sufficient for sixty       
doughnuts4        ,rolled ,oats ,bread  
#b cupfuls boiling water    #b          
tablespoonfuls ,crisco    #a cupful     
rolled oats    #a_/b cupful molasses    
#b teaspoonfuls salt    #a_/b yeast cake
    #a_/b cupful lukewarm water         
,flour    ,add boiling water to oats and
 allow to stand one hour2 add molasses1 
salt1 ,crisco1 yeast cake dissolved in  
lukewarm water1 and flour to  make stiff
 dough2 knead well1 let rise1 knead a   
very little1 divide  into two ,criscoed 
bread pans1 let rise again and bake     
forty minutes in  moderate oven4        

,sufficient for two small loaves4       
,rose ,leaves      #a cupful sugar    #f
 tablespoonfuls ,crisco    #b eggs      
#a_/d teaspoonful salt    #a teaspoonful
 rose extract    #b cupfuls flour       
,cream ,crisco1 adding sugar gradually1 
then stir in eggs well beaten2  add     
salt1 extract1 and flour4 ,the dough    
should be soft4 ,now chill  dough1 then 
roll very thin1 using sugar instead of  
flour1 to dust  rolling-pin and board4  
,cut out with small fancy cutter4 ,place
 on tins  greased with ,crisco and bake 
in moderate oven eight or ten minutes or
  until slightly browned4    ,sufficient
 for fifty small cakes4        ,rye     
,muffins      #a cupful flour    #b     
tablespoonfuls melted ,crisco    #a     
cupful ryemeal    #b tablespoonfuls     
brown sugar    #b teaspoonfuls baking   
powder    #a egg    #a_/b teaspoonful   
salt    #a cupful milk    ,sift flour1  
meal1 baking powder1 and salt together4 
,beat egg and sugar  together1 then add 
them with milk and melted ,crisco4 ,mix 

and divide  into ,criscoed gem pans and 
bake in moderate oven twelve minutes4   
,sufficient for twelve muffins4         
,savarin      #a yeast cake    #d       
tablespoonfuls sugar    #a_/b cupful    
,crisco    #e tablespoonfuls lukewarm   
water    #b cupfuls flour    #a_/b      
teaspoonful salt    #c eggs    #b       
tablespoonfuls chopped almonds    #a    
cupful whipped cream        ,for ,syrup 
#c_/d lb4 lump sugar    #c cupfuls water
    #c tablespoonfuls lemon juice       
,for cake4 ,put yeast cake into cup1 add
 #a tablespoonful sugar1 #a             
tablespoonful flour1 and lukewarm water4
 ,allow to rise ten minutes4  ,put flour
 into basin1 add salt1 remainder of     
sugar1 almonds1 yeast  mixture1 eggs    
well beaten1 and ,crisco melted and     
cooled4 ,beat ten  minutes with wooden  
spoon4 ,turn into ,criscoed tube mold4  
,allow to rise  until doubled in size1  
then bake in quick oven forty-five      
minutes4  ,mold should be sprinkled over
 with shredded almonds4    ,for syrup4  

,boil sugar and water for almost        
forty-five minutes1 then  add lemon     
juice4 ,soak cake with syrup and when   
cold serve with cream  in center4       
,sufficient for one savarin4            
,shortbread ,cookies      #b-a_/b       
cupfuls flour    #a_/b cupful ,crisco   
#a_/b cupful sugar    #a_/b teaspoonful 
salt    #a egg    #a teaspoonful vanilla
 extract    ,beat ,crisco1 sugar1 and   
salt to cream4 ,add gradually egg well  
beaten1  flour1 and flavoring4 ,knead   
lightly on floured baking board1 then   
roll  out one-fourth inch thick and cut 
into small rounds4 ,mark them with      
fork1 lay on ,criscoed tins and bake in 
moderate oven from ten to  fifteen      
minutes4    ,sufficient for forty       
cookies        ,soda ,beaten ,biscuit   
#a quart flour    #c tablespoonfuls     
,crisco    #a_/b teaspoonful salt       
#a_/e teaspoonful baking soda           
,buttermilk    ,sift flour with soda and
 salt1 then rub in ,crisco thoroughly   
with  finger tips1 and mix to stiff     

dough with buttermilk4 ,beat with       
rolling-pin or hammer until dough       
blisters4 ,roll out one-third inch  in  
thickness1 cut with round cutter1 and   
lay on ,criscoed tins4 ,bake in         
moderate oven from thirty to forty      
minutes4    ,sufficient for forty       
biscuits4        ,sour ,milk ,biscuits  
7,kate ,b4 ,vaughn7      #b cupfuls     
flour    #c tablespoonfuls ,crisco    #a
 teaspoonful salt    #a_/b teaspoonful  
baking soda    #a cupful sour milk      
,sift flour and salt into basin1 rub    
,crisco lightly into them4 ,stir  soda  
into milk until it effervesces and then 
add to flour4 ,turn out on  floured     
baking board1 knead lightly until       
smooth1 roll out quarter of  an inch    
thick1 cut with biscuit cutter1 place on
 greased tin and bake  twelve to fifteen
 minutes in hot oven4    ,sufficient to 
make twelve biscuits4        ,sour ,milk
 ,griddle ,cakes      #b cupfuls flour  
#a tablespoonful melted ,crisco    #b   
cupfuls sour milk    #a_/b teaspoonful  

salt    #a teaspoonful baking soda    #a
 egg    #a tablespoonful sugar    ,sift 
dry ingredients1 add milk1 well beaten  
egg1 and melted ,crisco4  ,drop by      
spoonfuls on hot griddle1 greased with  
,crisco4 ,cook until  browned1 then turn
 and cook on other side4 ,serve hot with
 syrup4    ,sufficient for eighteen     
cakes4        ,sour ,milk ,tea ,cakes   
#a cupful cornmeal    #d tablespoonfuls 
,crisco    #b eggs    #a-a_/b cupfuls   
sour milk    #b cupfuls flour    #c_/d  
cupful sugar    #a teaspoonful baking   
soda    #a teaspoonful salt    #a       
teaspoonful lemon extract    ,beat up   
the eggs1 add meal and milk and mix     
well1 add flour1 sugar1  soda1 and salt 
sifted together4 ,now add extract and   
,crisco1 melted1  and beat two minutes4 
,divide into ,criscoed and floured gem  
pans and  bake in moderate oven fifteen 
minutes4    ,sufficient for sixteen     
cakes4        ,steamed ,nut ,bread      
#a_/b pint graham flour    #a_/c cupful 
,crisco    #a_/b cupful white flour     

#a cupful milk    #a cupful chopped     
,english walnut meats    #a_/b          
teaspoonful salt    #b teaspoonfuls     
baking powder    #a cupful sugar    #a  
egg    ,cream ,crisco and sugar         
together1 add egg well beaten1 milk1    
salt1  flours1 baking powder1 and nuts4 
,mix and turn into ,criscoed mold1      
cover with greased paper and steam two  
hours4 ,this nut bread is  delicious    
served hot with butter4 ,it may be      
served as a pudding with  cream or      
liquid sauce4    ,sufficient for one    
loaf4        ,southern ,spoon ,bread    
#c tablespoonfuls melted ,crisco    #b  
cupfuls cornmeal    #a quart milk    #a 
teaspoonful salt    #c eggs    ,heat    
milk to boiling point1 then stir in meal
 and salt2 add ,crisco and  cook five   
minutes4 ,cool mixture1 add yolks of    
eggs well beaten1 then  beat whites of  
eggs to stiff froth and fold in4 ,pour  
batter into  ,criscoed two-quart pan and
 bake in moderate oven forty minutes4   
,serve  while hot1 using a spoon with   

which to serve it4 ,this is especially  
good served with roast pork4            
,sufficient for one large pan of bread4 
,spice ,cookies      #c eggs    #a-a_/b 
cupfuls brown sugar    #a cupful ,crisco
    #a cupful molasses    #a_/b cupful  
sour milk    #b teaspoonfuls baking soda
    #a_/b teaspoonful black pepper    #a
 teaspoonful salt    #a teaspoonful     
powdered cinnamon    #a teaspoonful     
powdered ginger    #a teaspoonful       
powdered cloves    #a teaspoonful grated
 nutmeg    #a_/b teaspoonful baking     
powder    ,flour to make a stiff dough  
,beat eggs five minutes1 then add sugar 
and beat five minutes1 then  add ,crisco
 and beat until thoroughly mixed1 add   
molasses1 milk1 soda1  salt1 spices1    
baking powder1 and enough flour to make 
stiff dough4  ,leave mixture in basin   
until following day4 ,take pieces of    
dough and  roll out1 cut with small     
cutter1 lay on ,criscoed tins and bake  
in  moderate oven from seven to ten     
minutes4    ,sufficient for ninety      

cookies4        ,swedish ,coffee ,bread 
#b cupfuls hot milk    #c_/d cupful     
sugar    #a_/b cupful ,crisco    #a_/b  
teaspoonful salt    #ae cardamom seeds  
#a yeast cake    #b cupfuls flour       
,remove seeds from cardamoms and grind  
fine1 add to hot milk with  ,crisco1    
sugar1 and salt4 ,when lukewarm add     
yeast cake mixed with a  little tepid   
water and flour4 ,mix and allow to rise4
 ,then add flour  enough to make stiff  
dough4 ,knead and let rise again1 then  
make into  rolls or loaves4 ,let rise   
again and bake in moderate oven till    
ready4    ,sufficient for eighteen rolls
 or two small loaves        ,swedish    
,rye ,bread      #b tablespoonfuls sugar
    #c tablespoonfuls ,crisco    #b     
teaspoonfuls salt    #a yeast cake    #c
 cupfuls rye flour    #a cupful white   
flour    #d cupfuls boiling water    ,in
 evening add ,crisco1 sugar1 and salt to
 boiling water2 cool1 add  yeast cake   
mixed with a little tepid water or      
sugar1 rye flour and  white flour4      

,allow to rise and in morning add more  
white flour1 a  little at a time1 to    
make a stiff dough4 ,let rise1 knead    
again and  bake in ,criscoed pie tins or
 cake tins as it will rise better than  
if baked in bread tins4 ,bake in hot    
oven half hour4 ,when taken out of  oven
 brush crust with a little melted       
,crisco4    ,sufficient for four loaves4
        ,twin ,biscuits      #a cupful  
milk    #a_/b teaspoonful salt    #b    
teaspoonfuls baking powder    #b cupfuls
 flour    #b tablespoonfuls ,crisco     
,sift flour1 baking powder1 and salt    
together1 rub in ,crisco with tips  of  
fingers1 then add milk4 ,pat and roll   
out dough1 cut with cutter1  brush with 
melted ,crisco1 place one on top of     
another1 lay on ,criscoed  tin and bake 
in hot oven from ten to twelve minutes4 
,sufficient for twelve biscuits4        
,waffles      #c cupfuls flour    #b    
tablespoonfuls melted ,crisco    #a_/b  
teaspoonful baking soda    #a           
teaspoonful salt    #a tablespoonful    

sugar    #b cupfuls sour milk    #b eggs
    ,mix and sift dry ingredients1 add  
milk gradually1 yolks of eggs well      
beaten1 melted ,crisco1 and whites of   
eggs beaten to stiff froth2 cook  on hot
 waffle iron greased with ,crisco4      
,serve with maple syrup1 or  honey and  
butter4    ,waffles may be served for   
breakfast1 luncheon1 supper or high tea4
 ,a  waffle iron should fit closely on  
range1 be well heated on one side1      
turned1 heated on other side1 and       
thoroughly greased with ,crisco  before 
iron is filled4 ,in filling1 put        
tablespoonful of mixture in  each       
compartment near the center of iron1    
cover1 and mixture will  spread to fill 
iron4 ,if sufficiently heated1 it should
 be turned  almost as soon as filled and
 covered4 ,in using new iron1 special   
care  must be taken in greasing1 or     
waffles will stick4    ,sufficient for  
six waffles4        ,white ,cookies     
#b cupfuls sugar    #a cupful ,crisco   
#a_/b cupful thick sour milk    #b eggs 

#a teaspoonful baking soda    #a        
teaspoonful salt    #a teaspoonful      
vanilla extract    #a_/b teaspoonful    
lemon extract    ,flour    ,cream       
,crisco and sugar together1 add eggs    
well beaten1 soda mixed with  sour milk1
 salt1 extracts1 and about #e cupfuls   
flour4 ,roll very thin1  cut with cookie
 cutter1 lay on ,criscoed tins1 bake in 
moderately hot  oven five minutes4 ,to  
keep any length of time1 when cold1     
place in  covered tin cans and set in   
cool place1 and they will be as crisp as
  when first baked4    ,sufficient for  
ninety cookies4        ,yorkshire ,fruit
 ,loaves      #b lbs4 flour    #c_/d    
cupful ,crisco    #a teaspoonful salt   
#b cupfuls milk    #a yeast cake    #a  
cupful sugar    #a cupful sultana       
raisins    #a cupful currants    #a_/b  
cupful seeded raisins    #a_/b cupful   
chopped candied citron peel    #a       
teaspoonful powdered ginger    #a_/b    
teaspoonful powdered mace    ,heat      
,crisco in milk1 then cool and add yeast

 cake mixed with a little  sugar2 stir  
in flour and salt1 and allow to rise    
four hours4 ,mix  sugar1 fruit1 peel1   
and spices into risen dough4 ,let rise  
again then  divide into two ,criscoed   
loaf tins4 ,allow to rise fifteen       
minutes1  then bake in moderate oven one
 and a half hours4    ,sufficient for   
two medium-sized loaves4        ,water  
,bread      #b cupfuls boiling water    
#b tablespoonfuls ,crisco    #a         
tablespoonful sugar    #b teaspoonfuls  
salt    #a_/d yeast cake dissolved in   
#a_/d cupful lukewarm water    ,about   
six cupfuls sifted flour    ,mix        
,crisco1 sugar and salt1 pour on boiling
 water2 when lukewarm add  dissolved    
yeast cake4 ,stir in enough flour to    
make a batter2 beat  well1 then add more
 flour1 a little at a time to make stiff
 dough1  mixing with a knife4 ,turn on a
 floured board2 knead until it is       
smooth1 elastic and does not stick to   
the board4 ,put into a bowl  greased    
with ,crisco1 cover closely and let     

stand in a warm place over  night4 ,the 
first thing in the morning knead again  
until fine grained2  shape into loaves  
and place in a warm pan greased with    
,crisco4 ,cover  and put in a warm      
place4 ,when double in bulk1 bake in a  
hot oven4 ,bake  one hour4              
,,cakes    ,illustration      ,there are
 five principal ways of making cakes4   
,the first method is used for plain     
cakes4 ,the shortening is rubbed  into  
the flour in the same way as for short  
pastry2 then the dry  ingredients1 such 
as sugar1 fruit1 and spice1 are added1  
and lastly  the eggs and milk4 ,then all
 are mixed well together4    ,the second
 way is used for fruit1 pound1 and seed 
cakes4 ,the  shortening and sugar are   
creamed together1 the eggs beaten in one
 at  a time1 and the fruit and flour    
stirred in lightly and quickly at the   
last4    ,in the third way the eggs and 
sugar are beaten together until thick   
and creamy1 then the flour is stirred in
 lightly and quickly4 ,this is  used    

chiefly for sponge cakes and cakes of   
that texture4    ,for the fourth way the
 sugar1 shortening1 milk1 and syrup or  
molasses  are melted together1 then     
cooled slightly and added to the dry    
ingredients4 ,this method is used for   
ginger-breads4    ,in the fifth way the 
sugar and eggs are beaten thoroughly    
over boiling  water1 then cooled before 
the melted shortening and dry           
ingredients  are added4 ,this method is 
used for ,gennoise cake and some kinds  
of  layer cakes4 ,care must be taken to 
insure the right consistency of  cakes4 
,the mixture should be fairly stiff4 ,if
 too moist the fruit  will sink to the  
bottom4 ,for rich cakes the tins should 
be lined with  paper1 the paper coming a
 short distance above the tins1 so that 
the  cake is protected as it rises4 ,for
 very rich fruit cakes1 experience  has 
shown that it is best not to grease the 
paper or tin4 ,the cake is  not so      
liable to burn1 and the paper can be    
removed easily when the  cake is done   

without injuring it4 ,on the other hand1
 if tins are lined  for sponge cakes or 
jelly-rolls1 the paper should be        
greased4    ,illustration    ,when      
making cakes in which baking powder1    
carbonate of soda1 cream of  tartar or  
tartaric acid are used1 almost          
everything depends upon the  handling1  
which should be as light and as little  
as possible4 ,the more  rapidly such    
cakes are made the better they will be4 
,two cooks working  from the same recipe
 will often produce entirely different  
results1 if  one kneads her mixture as  
if it were household bread1 while the   
other  handles it with due lightness of 
touch4 ,as soon as the baking powder  or
 other rising medium is added to the    
mixture1 the cake should be put  into   
the oven as quickly as possible4 ,soda  
alone is never good in a  cake where    
there is shortening1 unless some        
substance containing acid  is used along
 with it4 ,molasses is one of the       
substances containing  acid4    ,the    

greatest care and cleanliness must be   
exercised in all cake  making2 and      
accuracy in proportioning the materials 
to be used is  indispensable4 ,the flour
 should be thoroughly dried and sifted1 
and  lightly stirred in4 ,always sift   
flour before measuring1 then sift it    
again with the baking powder to insure a
 thorough blending4    ,good cakes never
 can be made with indifferent materials4
 ,eggs are used  both as an aerating    
agent and as one of the wetting         
materials4 ,it  is not economy to buy   
cheap eggs1 for such eggs are small1    
weak1  colorless1 and often very stale4 
,eggs should be well beaten1 yolks and  
whites separately1 unless other         
directions are given4 ,the yolks must   
be beaten to a thick cream and the      
whites until they are a solid  froth4   
,sugar tends to improve the texture of  
cakes1 and when cheap  cakes are made1  
plenty should be used1 provided that the
 cake is not  made too sweet4 ,it should
 be dissolved before being added to the 

fat  and the flour4    ,for best cakes1 
and all that are required of a light    
color1  fine-grained sugar should be    
used4 ,with coarse-grained sugar there  
is danger of producing specks which show
 on the cakes after baking1  unless they
 have been made by the method of beating
 up the eggs and  sugar together with a 
beater over hot water4 ,this method will
 dissolve  the grains of sugar4         
,always buy the best fruits for cake    
making1 as they are sweetest and        
cleanest4 ,currants and sultana raisins 
for cakes should not be too  large1 but 
of medium size1 sweet and fleshy4 ,cheap
 dry sultanas should  not be used4      
,though there is no need to wash        
sultanas1 yet if the  fruit is inclined 
to be very dry1 it will be better to do 
so than  to put them in to spoil the    
appearance and the flavor of the cake4  
,currants always should be washed1      
cleaned1 and dried before using4        
,orange1 lemon1 and citron peel should  
be of good color and flavor4  ,they     

should not be added to cake mixture in  
chunks1 as often is  done1 but should be
 in long shredded pieces4 ,large pieces 
of peel are  sometimes the cause of a   
cake cutting badly4 ,in making fruit    
cakes  add the fruit before the flour1  
as this will prevent it falling to the  
bottom4    ,if a cake cracks open while 
baking1 the recipe contains too much    
flour4 ,there are two kinds of thick    
crusts which some cakes have4 ,the      
first of these is caused by the cake    
being overbaked in a very hot  oven4    
,where this is so1 the cake1 if a very  
rich one1 has a huge crack  in the top  
caused by the heat of the oven forming a
 crust before the  inside has finished  
aerating2 then as the interior air or   
gas expands1  it cracks the crust to    
escape4 ,this crack spoils the          
appearance of the  cake1 and when cut it
 generally will be found to be close and
 heavy  in texture4 ,to guard against   
this it is necessary to bake them at a  
suitable temperature1 noting that the   

richer the cake the longer the  fruit   
takes to bake4    ,the second kind of   
thick crust referred to may only be on  
top of the  cake1 and in this case may  
be caused by an excess of fat and sugar 
being mixed together1 or otherwise      
insufficient flour4 ,in this case  the  
mixture will not bake1 but only forms a 
kind of syrup in the oven1  and the cake
 sinks in the center4 ,a cake made under
 such conditions  would have a thick    
shiny crust1 and be liable to crumble   
when touched4  ,the inside of the cake  
would be heavy1 having more the         
appearance of  pudding than cake4       
,successful cake making means constant  
care4 ,in recipes in which milk  is used
 as one ingredient1 either sweet or     
buttermilk may be used  but not a       
mixture of both4 ,buttermilk makes a    
light1 spongy cake1  and sweet milk     
makes a cake which cuts like pound cake4
 ,in creaming  shortening and sugar1    
when the shortening is too hard to blend
 easily  warm the bowl slightly1 but do 

not heat the shortening1 as this will   
change both the flavor and texture of   
the cake4 ,for small cakes have  a quick
 oven1 so that they set right through1  
and the inside is baked  by the time the
 outside is browned4 ,for all large     
cakes have a quick  oven at first1 to   
raise them nicely and prevent the fruit 
sinking to  the bottom4 ,the oven then  
should be allowed to become slower to   
fire  the cakes thoroughly4    ,cake    
must not be hurried4 ,keep the oven     
steady though slow1 and after  putting a
 large cake into it do not open the door
 for at least twenty  minutes4 ,during  
baking1 do not open the door            
unnecessarily1 or in  fact do anything  
to jar the cake lest the little bubbles 
formed by the  action of the baking     
powder burst1 causing the gas to escape 
and the  cake to sink4 ,this produces   
what is known as a sad cake1 but refers 
probably to the state of mind of the    
cook4 ,a very light cake put into  a    
quick oven' rises rapidly round the     

sides1 but leaves a hollow in  the      
middle4    ,if a cake is made too light 
with eggs or powder and an insufficient 
quantity of flour is added it will drop 
in the center4 ,another  frequent cause 
is the moving of cakes while in the oven
 before the  mixture has set properly4  
,the same defect is produced if the     
cakes  are removed from the oven before 
being baked sufficiently4 ,when a cake  
batter curdles1 the texture will not be 
so even as if the curdling had  not     
taken place4 ,sometimes the mixture will
 curdle through the eggs  being added   
too quickly1 or if the shortening       
contains too much water4  ,this forms a 
syrup with the sugar1 and after a       
certain quantity of  eggs have been     
added the batter will slip and slide    
about1 and will  not unite with the     
other ingredients4 ,weak1 watery eggs   
are another  cause of this happening2   
and although this may be checked by     
adding  a little flour at the right     
time1 yet the cake would be better if it

  were unnecessary to add any flour     
until all the eggs had been beaten  in1 
that is1 if the batter had not curdled4 
,before turning out a cake  allow it to 
remain in the tin for a few minutes4 ,it
 is best to lay it  on a wire cake      
stand1 or lay it on a sieve2 but if you 
do not possess  these1 a loosely made   
basket turned upside down will do4 ,if  
the cake  will not turn out of the tin  
easily1 rest it on its side1 turning it 
round in a couple of minutes and it may 
loosen1 if not1 pass a knife  round the 
edge1 turn the cake over on a clean     
cloth1 and let it stand  a few minutes4 
,do not place cakes in a cold place or  
at an open window1 or the steam  will   
condense and make them heavy4 ,a rich   
cake improves in flavor and  becomes    
softer with keeping 7from #b to #f      
weeks1 according to quality7  before    
cutting4 ,wrap1 when cold1 first in a   
clean towel1 then in  paper4 ,after a   
week remove the paper and put the cake  
into a tin  wrapped in the towel4 ,small

 cakes may be baked in tiny molds or    
tins1  or baked in a flat sheet1 and    
then cut out into squares1 diamonds or  
rounds4 ,then they can be frosted or    
coated with cream and decorated  with   
cherries or other crystallized fruits4  
,if a real distinction is  desired1 they
 may be placed in tiny crinkled paper   
cases1 bought by  the hundred at a      
trifling cost4    ,cake tins should be  
greased with ,crisco and dredged with   
flour1 the  superfluous flour shaken    
out1 or they can be fitted with paper   
which  has been greased with ,crisco4   
,when creaming ,crisco and sugar1 do not
  grudge hard work2 at this stage of    
manufacture the tendency is to give     
insufficient work1 with the result that 
the lightness of the cake is  impaired4 
,apple ,sauce ,fruit ,cake without ,milk
      #a cupful brown sugar    #a-a_/b  
cupfuls apple sauce    #b-a_/b cupfuls  
flour    #a_/b cupful ,crisco    #a lb4 
raisins    #a teaspoonful powdered      
cloves    #a teaspoonful powdered       

cinnamon    #a teaspoonful grated nutmeg
    #b teaspoonfuls baking soda    #a_/b
 teaspoonful salt    #c tablespoonfuls  
vinegar    ,cream ,crisco and sugar     
thoroughly together1 add apple sauce1   
flour1  raisins1 spices1 salt1 and soda 
mixed with vinegar4 ,mix and pour into  
greased and floured cake tin and bake in
 moderate oven one and a half  hours4   
,sufficient for one cake4        ,black 
,cake with ,prune ,filling      #a-a_/b 
cupfuls sugar    #a_/b teaspoonful salt 
#c eggs    #a_/b cupful ,crisco    #a   
cupful milk    #a_/b teaspoonful baking 
soda    #b cupfuls flour    #a          
teaspoonful baking powder    #a_/b      
teaspoonful vanilla extract    #a_/c    
cake chocolate        ,for ,filling     
#a cupful sugar    #a_/c cupful boiling 
water    #a white of egg    #a_/b cupful
 stoned stewed prunes    #a_/c cupful   
blanched chopped almonds    ,for cake4  
,beat #a egg in double boiler1 add #a_/b
 cupful milk1 #a_/b  cupful sugar and   
chocolate2 mix well and cook until it   

thickens4 ,cool  and set aside4 ,cream  
,crisco with remainder of sugar1 add    
salt1 eggs  well beaten1 soda mixed with
 remainder of milk1 flour1 baking powder
  and vanilla4 ,mix well and add        
chocolate paste1 and divide into two    
,criscoed and floured layer cake tins4  
,bake twenty minutes in moderate  oven4 
,for filling4 ,boil sugar and water     
together without stirring until it      
forms a soft ball when tried in cold    
water1 or #bdj ,f41 then pour it  over  
the beaten white of egg1 beating all the
 time4 ,now add chopped  prunes and     
almonds and beat well4 ,put between     
layers of cake4    ,sufficient for one  
good-sized layer cake4        ,pound    
,cake      #b cupfuls sugar    #b       
cupfuls ,crisco    #b teaspoonfuls salt 
#ab eggs    #d cupfuls flour    #a_/b   
teaspoon powered mace    #c tablespoons 
brandy    ,cream ,crisco and sugar      
thoroughly together1 add yolks of eggs  
well  beaten1 fold in whites of eggs    
beaten to a stiff froth1 add brandy1    

flour1 salt and mace1 and mix lightly   
and quickly4 ,turn into a papered  cake 
pan and bake in a slow oven for one hour
 and twenty minutes4    ,sufficient for 
one large cake4        ,boiling ,water  
,cake      #a cupful boiling water    #a
 cupful sugar    #a_/b cupful ,crisco   
#a egg    #a_/d cupful chopped candied  
citron peel    #a cupful sultana raisins
    #b-a_/b cupfuls flour    #a_/b      
teaspoon salt    #b teaspoonfuls baking 
powder    #a_/d teaspoonfuls grated     
nutmeg    #a_/b teaspoon lemon extract  
,put ,crisco and sugar into basin1 pour 
boiling water over them2 let  stand till
 cold1 then add egg well beaten1 sift in
 flour1 salt1 baking  powder1 and       
nutmeg1 add peel1 raisins1 and lemon    
extract1 and mix  well4 ,turn into      
greased and floured small square tin and
 bake in  moderate oven half hour4 ,cool
 and cover with boiled frosting4        
,sufficient for one small cake4         
,butterless-,milkless-,eggless ,cake    
#b cupfuls brown sugar    #b_/c cupful  

,crisco    #b cupfuls water    #b       
cupfuls sultana raisins    #b cupfuls   
seeded raisins    #a teaspoonful salt   
#b teaspoonfuls powdered cinnamon    #a 
teaspoonful powdered cloves    #c       
tablespoonfuls warm water    #a_/b      
teaspoonful powdered mace    #a_/b      
teaspoonful grated nutmeg    #b         
teaspoonfuls baking soda    #d cupfuls  
flour    #a teaspoonful baking powder   
#a-a_/b cupfuls chopped nut meats    #c 
tablespoons warm water    ,put ,crisco  
into saucepan1 add sugar1 water1        
raisins1 salt1 and spices1  and boil    
three minutes4 ,cool1 and when cold add 
flour1 baking powder1  soda dissolved in
 warm water and nut meats4 ,mix and turn
 into ,criscoed  and floured cake tin   
and bake in slow oven one and a half    
hours4    ,sufficient for one           
medium-sized cake4        ,caramel ,cake
      ,for ,cake      #a-a_/d cupfuls   
sifted sugar    #b eggs    #a_/b cupful 
,crisco    #a cupful cold water    #c   
cupfuls flour    #b teaspoonfuls baking 

powder    #a teaspoonful vanilla extract
    #a_/b cupful granulated sugar       
#a_/b teaspoonful salt    #a_/d cupful  
boiling water        ,for ,filling      
#a teaspoonful ,crisco    #a ounce      
chocolate    #a teaspoonful vanilla     
extract    #a_/b cupful hot water       
#a_/b cupful brown sugar    #a_/b cupful
 granulated sugar    ,pinch salt    ,for
 cake4 ,put granulated sugar into small 
pan and melt over fire  till brown1     
remove from fire1 add boiling water1    
stir quickly1 return  to stove1 and stir
 until thick syrup2 set aside to cool4  
,beat ,crisco  and sugar to a cream1 add
 eggs well beaten1 flour1 baking powder1
  salt1 vanilla1 three tablespoonfuls of
 the syrup and water4 ,mix and  beat two
 minutes1 then divide into two ,criscoed
 and floured layer tins  and bake in    
moderate oven twenty minutes4    ,for   
filling4 ,melt granulated sugar in small
 pan and stir until  it becomes a light 
brown syrup1 add the water gradually1   
then brown  sugar1 ,crisco1 salt1 and   

chocolate stirring all the time4 ,cook  
until  it forms a soft ball when tried  
in cold water1 or #bdj ,f4 ,remove from 
fire1 add vanilla1 beat until creamy1   
then spread between cakes4              
,sufficient for one layer cake4         
,chocolate ,cake      ,for ,cake      #a
 cupful sugar    #c_/d teaspoonful salt 
#a_/d cupful grated chocolate    #c_/d  
cupful ,crisco    #e eggs    #b cupfuls 
flour    #a teaspoonful baking powder   
#a_/b cupful sultana raisins    #a_/b   
cupful candied chopped citron peel      
,for ,chocolate ,frosting      #b       
tablespoonfuls ,crisco    #b squares    
melted bitter chocolate    #b cupfuls   
powdered sugar    #f tablespoonfuls     
coffee    #a_/d teaspoonful salt        
#a_/b teaspoonful vanilla extract       
,for cake4 ,cream ,crisco2 add sugar    
gradually1 yolks of eggs well  beaten1  
milk1 flour1 salt1 baking powder1 grated
 chocolate1 citron1  and raisins4 ,mix  
and beat two minutes1 then fold in      
stiffly beaten  whites of eggs4 ,turn   

into ,criscoed and floured tin and bake 
for one  and a quarter hours in a       
moderate oven4 ,when cold cover with    
frosting4    ,for chocolate frosting4   
,knead ,crisco into sugar4 ,melt        
chocolate1  add coffee1 sugar1 salt1 and
 ,crisco1 and stir until thick1 then add
  vanilla and put away to cool4 ,when   
cold spread on cake4 ,this frosting  may
 be used any time4 ,it is just as good  
made one day and used the  next by      
adding a little more hot coffee4 ,it is 
always soft1 creamy and  delicious4     
,sufficient for one cake4               
,cocoanut ,layer ,cake      ,for ,cake  
#a cupful sugar    #c cupfuls flour     
#a_/b teaspoonful salt    #d eggs       
#a_/b cupful ,crisco    #a cupful milk  
#b teaspoonfuls vanilla extract    #c   
teaspoonfuls baking powder        ,for  
,filling      #a teaspoonful ,crisco    
#a cupful sugar    #a cupful water      
,pinch cream of tartar    #a teaspoonful
 vanilla extract    #a white of egg     
#a_/b cupful chopped cocoanut    #a_/d  

teaspoonful salt    ,for cake4 ,cream   
,crisco and sugar together1 sift the    
flour1 baking  powder1 and salt1 and add
 alternately with the beaten yolks of   
eggs  and milk4 ,beat thoroughly1 then  
add stiffly beaten whites of eggs and   
flavoring and mix gently4 ,grease layer 
tins with ,crisco then flour  them and  
divide mixture into three portions4     
,bake in a moderate oven  twenty        
minutes4    ,for filling4 ,boil water   
and sugar together1 add ,crisco and     
cream of  tartar1 and boil until it     
forms a soft ball when tried in cold    
water1  or #bdj ,f4 ,beat white of egg  
to stiff froth1 add salt1 then pour in  
syrup gradually1 add vanilla and beat   
until thick and cold4 ,spread on  cake  
and sprinkle over with cocoanut4        
,sufficient for three layers4           
,coffee ,layer ,cake      ,dark ,part   
#a cupful dark brown sugar    #b_/c     
cupful cold strong coffee    #c yolks of
 eggs    #a_/b cupful ,crisco    #a     
tablespoonful molasses    #a_/d cupful  

raisins    #b cupfuls flour    #b       
teaspoonfuls baking powder    #a_/b     
teaspoonful powdered cinnamon    #a_/b  
teaspoonful powdered cloves    #a_/b    
teaspoonful grated nutmeg    #a_/b      
teaspoonful salt        ,white ,part    
#a_/b cupful ,crisco    #a cupful       
granulated sugar    #c whites of eggs   
#b_/c cupful milk    #b cupfuls flour   
#b teaspoonfuls baking powder    #a     
teaspoonful vanilla extract    #a_/b    
teaspoonful salt    ,for dark part4     
,cream ,crisco and sugar1 add yolks well
 beaten1  coffee1 molasses1 flour1 salt1
 baking powder1 spices and raisins4     
,mix and divide into two ,criscoed and  
floured layer tins and bake in          
moderately hot oven twenty minutes4     
,for white part4 ,cream ,crisco and     
sugar1 add milk1 vanilla1 flour1  salt1 
baking powder1 then fold in stiffly     
beaten whites of eggs4 ,bake  in two    
layers4 ,put layers together and ice    
with following frosting4    ,put #b     
cupfuls dark brown sugar and #c_/d      

cupful water into saucepan1 add  #a     
tablespoonful ,crisco and #a teaspoonful
 vanilla extract4 ,boil till  mixture   
forms soft ball when tried in cold water
 or #bdj ,f41 remove  from stove1 beat  
till it begins to cream1 then add #a    
cupful chopped  raisins4 ,spread on cake
 and allow to dry4    ,sufficient for   
one large layer cake4        ,cream     
,puffs      #a cupful water    #a cupful
 flour    #a_/d teaspoonful salt    #e  
tablespoonfuls ,crisco    #d eggs       
,put ,crisco into small saucepan add    
water1 bring to boiling point1  add     
quickly flour and salt1 stir well with  
wooden spoon until mixture  leaves sides
 of pan1 remove pan from fire1 allow    
mixture to become  cool1 but not cold1  
add eggs1 one at a time1 and beat each  
one  thoroughly in4 ,set in cool place  
one hour4 ,put mixture into forcing  bag
 with tube and force it on to a tin     
greased with ,crisco into small  rounds2
 bake in hot oven forty minutes4 ,when  
cold split them open on  one side and   

fill with whipped cream sweetened and   
flavored to taste4    ,to make eclairs  
with this mixture press it on to tins in
 strips three  and a half inches long1  
and a little distance apart4 ,brush over
 tops  with beaten egg and bake in      
moderate oven thirty minutes4 ,cut open 
one  side then fill and dip top into    
chocolate icing4    ,sufficient for     
fifteen cream puffs4        ,cream ,puff
 ,balls      #a cupful flour    #a_/b   
cupful ,crisco    #a_/b teaspoonful salt
    #a_/b cupful water    #d eggs       
,put ,crisco and water into small       
saucepan1 bring to boil1 add quickly    
flour and salt1 stir well with wooden   
spoon until mixture leaves sides  of    
pan1 remove from fire1 allow to cool1   
but not become cold1 add  eggs1 beating 
each one thoroughly in4 ,turn mixture on
 to well ,criscoed  plate and divide    
into small puffs or cakes4 ,put on      
,criscoed tins and  bake a golden brown 
in hot oven1 thirty minutes4 ,these     
puffs may be  filled with preserves1    

custard1 or savory mixtures4            
,sufficient for thirty puffs4           
,crisco ,fruit ,cake      #a-a_/b       
cupfuls ,crisco    #b cupfuls sugar     
#d cupfuls flour    #f eggs    #a       
wineglassful brandy    #a_/b lb4        
blanched and chopped almonds    #a_/b   
lb4 ,english walnut meats 7broken in    
small pieces7    #a_/b lb4 stoned and   
chopped dates    #a lb4 currants    #a  
lb4 seeded raisins    #a lb4 glace      
cherries    #a teaspoonful baking soda  
#a teaspoonful salt    #a_/b cupful ,new
 ,orleans molasses    #a_/b cupful cold 
black coffee    #a teaspoonful grated   
nutmeg    #b teaspoonfuls powdered      
cinnamon    #a teaspoonful powdered     
cloves    ,cream ,crisco and sugar      
together1 add eggs well beaten1 beat    
five  minutes1 then add coffee1 soda    
mixed with molasses1 brandy1 flour      
sifted with salt and spices4 ,now add   
raisins1 currants1 dates1  cherries cut 
in halves1 and nuts4 ,mix carefully and 
turn into ,criscoed  and papered tin and

 bake in moderate oven two and a half   
hours4 ,brandy  may be omitted4         
,sufficient for one large cake4         
,devils ,food ,cake      #a-a_/b cupfuls
 sugar    #a-a_/b cupfuls milk    #a_/b 
cake chocolate    #b teaspoonfuls       
vanilla extract    #b eggs    #a_/b     
teaspoonful salt    #b cupfuls flour    
#a_/b cupful ,crisco    #a teaspoonful  
baking soda    #c tablespoonfuls boiling
 water    ,boiled frosting    ,put #a_/b
 cupful of sugar into small saucepan1   
add chocolate and  #a cupful milk4 ,put 
on stove and stir till it boils five    
minutes1  stirring now and then4 ,remove
 from fire1 add vanilla and set aside to
  cool4 ,beat ,crisco and remainder of  
sugar to light cream1 then add  eggs    
well beaten and beat two minutes4 ,now  
add remainder of milk1 soda  dissolved  
in boiling water1 flour1 salt1 and      
chocolate mixture4 ,mix  carefully and  
divide into two large greased and       
floured layer tins  and bake in moderate
 oven twenty-five minutes4 ,turn to cool

 and put  together with boiled frosting4
    ,sufficient for two large layers4   
,peach ,shortcake      #b cupfuls sugar 
#a cupful milk    #e eggs    #c cupfuls 
flour    ,quartered peaches    #c_/d    
cupful ,crisco    #a teaspoonful baking 
powder    #a_/b teaspoonful salt    #a  
teaspoonful almond extract    ,cream    
,crisco and sugar together1 then add    
milk1 eggs one by one1  always beating  
well between each one1 flour sifted with
 baking powder  and salt1 then add      
extract4 ,mix and divide into two layer 
tins that  have been greased with       
,crisco and bake twenty minutes in      
moderate  oven4 ,turn out and spread    
with butter4 ,put together with         
quartered and  sweetened peaches and    
pile some peaches on top4    ,sufficient
 for one cake4        ,strawberry       
,shortcake      #c cupfuls flour        
#a_/b cupful ,crisco    #a_/b           
teaspoonful salt    #c teaspoonfuls     
baking powder    #a cupful whipped cream
    #a egg    #b tablespoonfuls sugar   

#a cupful milk    #a-a_/b pints         
strawberries    ,sift the flour with the
 baking powder1 salt and sugar1 then cut
 in the  ,crisco with a knife1 add egg  
well beaten1 and milk4 ,the dough should
  be a soft one4 ,roll in two layers1   
spread in two ,criscoed pans and  bake  
in a hot oven until a light brown color4
 ,mash and sweeten one  cupful of the   
strawberries1 put on one layer1 then    
place second layer  on top4 ,sweeten    
remainder of strawberries1 spread on top
 layer1 and  cover with the whipped     
cream4 ,decorate with whole ripe        
strawberries4        ,fig ,cake      #a 
cupful sugar    #c eggs    #a cupful    
milk    #b teaspoonfuls powdered        
cinnamon    #c cupfuls flour    #a_/b   
cupful ,crisco    #c teaspoonfuls baking
 powder    #a_/b teaspoonful salt    #a 
teaspoonful vanilla extract    #a_/b    
teaspoonful grated nutmeg    #a cupful  
shredded figs    ,wash and dry figs then
 shred them4 ,cream ,crisco and sugar   
together1  add eggs well beaten1 and    

beat five minutes4 ,sift dry            
ingredients1 and  add to first mixture  
alternately with milk4 ,add figs and    
flavorings  and turn into ,criscoed and 
floured cake tin4 ,bake one hour in     
moderate  oven4    ,sufficient for one  
small cake4        ,gennoise ,cake      
#c_/d cupful flour    #f tablespoonfuls 
sugar    #f tablespoonfuls melted       
,crisco    #d eggs    #a teaspoonful    
baking powder    #a_/b teaspoonful      
almond extract    ,boiled frosting      
,preserved cherries or cocoanut    #a_/d
 teaspoonful salt    ,break eggs into   
bowl1 add sugar and beat for ten minutes
 over a pan  of boiling water4 ,remove  
from water and beat till mixture is     
thick  and cold2 remove beater1 sift in 
flour1 salt1 and baking powder2 mix     
carefully1 add melted ,crisco and almond
 extract4 ,turn at once into  small     
square greased and papered tin and bake 
in a moderate oven  twenty minutes4     
,turn out and remove paper4 ,cool and   
cut in eight  square pieces4 ,cover with

 boiled frosting and decorate with      
cherries  or cocoanut4    ,sufficient   
for eight small cakes4                  
,gingerbread      #a_/b cupful sugar    
#a egg    #a_/b cupful molasses    #a_/b
 cupful milk    #a-a_/c cupfuls flour   
#a_/d cupful ,crisco    #a teaspoonful  
salt    #b teaspoonfuls powdered ginger 
#a teaspoonful powdered cinnamon        
#a_/b teaspoonful powdered cloves       
#a_/b teaspoonful baking soda or #b     
teaspoonfuls baking powder        ,sauce
      #a teaspoonful ,crisco    #a      
cupful 7#a_/b lb47 maple sugar    #a    
tablespoonful flour    #a egg    #a     
cupful boiling water    ,for cake4      
,cream ,crisco and sugar together1 add  
egg well beaten1  molasses1 milk1 soda1 
flour1 salt1 and spices4 ,mix and turn  
into  ,criscoed tin and bake in moderate
 oven forty minutes4    ,for sauce4     
,dissolve maple sugar in boiling water4 
,rub together  ,crisco and flour4 ,add  
gradually boiling syrup2 and lastly the 
beaten  egg4 ,then return to fire and   

stir briskly until thickened4           
,sufficient for one small gingerbread4  
,golden ,orange ,cake      #b cupfuls   
sugar    #a teaspoonful salt    #a      
teaspoonful orange extract    #a cupful 
milk    #e eggs or yolks of #aj eggs    
#d cupfuls flour    #a cupful ,crisco   
#d teaspoonfuls baking powder    ,orange
 icing    ,for cake4 ,cream ,crisco and 
sugar together1 add salt1 eggs well     
beaten1 orange extract1 and flour and   
baking powder alternately with  milk4   
,mix carefully and turn into ,criscoed  
and floured cake tin and  bake in       
moderate oven about one hour4 ,this     
mixture may be baked in  layers4    ,for
 icing4 ,boil #a cupful water with #b   
cupfuls sugar till it forms  soft ball  
when tried in cold water1 or #bdj ,f41  
then pour over well  beaten yolks of    
four eggs1 beat until smooth and thick1 
add #a-a_/b  teaspoonfuls orange extract
 and spread at once on cake4            
,sufficient for one large cake4         
,gold ,cake    7,kate ,b4 ,vaughn7      

#c_/d cupful sugar    #e tablespoonfuls 
,crisco    #a_/b cupful milk    #d yolks
 of eggs    #a-a_/b cupfuls flour       
#a_/b teaspoonful salt    #c            
teaspoonfuls baking powder    #a_/b     
teaspoonful lemon extract    ,cream     
,crisco and sugar together4 ,beat egg   
yolks very light and add to  creamed    
mixture4 ,add dry ingredients1 milk1 and
 lemon extract and  mix well4 ,turn into
 a small ,criscoed and floured cake tin 
and bake in  moderate oven forty-five   
minutes4    ,sufficient for one small   
cake4        ,hurry ,up ,cake      #c_/d
 cupful sugar    #a-a_/b cupfuls flour  
#d tablespoonfuls ,crisco    #a_/b      
teaspoonful almond extract    #a_/b     
teaspoonful lemon extract    #b whites  
of eggs    #a_/d teaspoonful salt    #b 
teaspoonfuls baking powder    ,milk     
,sift flour1 baking powder1 salt and    
sugar into bowl4 ,put whites of  eggs   
into measuring cup1 add ,crisco1 and    
fill cup with milk4 ,add to  dry mixture
 with extracts and beat vigorously six  

minutes4 ,pour  into small ,criscoed and
 floured cake tin and bake in moderate  
oven  forty-five minutes4 ,cake may be  
frosted if liked4    ,sufficient for one
 small cake4        ,crisco ,sponge     
,cake      #c eggs    #a cupful sugar   
#a_/b cupful ,crisco    #a_/b           
teaspoonful salt    #a-a_/d cupfuls     
flour    #b teaspoonfuls baking powder  
#a_/b teaspoonful orange extract        
#a_/b cupful cold water    ,cream       
,crisco2 add salt1 yolks of eggs well   
beaten1 and sugar1 and beat  for five   
minutes1 add orange extract and cold    
water4 ,beat up whites of  eggs to a    
stiff froth and add alternately with the
 flour sifted with  the baking powder4  
,divide into ,criscoed and floured gem  
pans and bake  in a moderate oven for   
fifteen minutes4    ,sufficient for     
twelve cakes4        ,sand ,cake      #a
 cupful ,crisco    #a cupful sugar    #a
 teaspoonful salt    #e eggs    #a_/b   
lb4 cornstarch    #a teaspoonful lemon  
extract    ,cream the ,crisco and salt1 

add sugar by tablespoonfuls1 beating all
  the time1 then add the yolks of the   
eggs each one separately1 then add  the 
cornstarch by tablespoonfuls1 lemon     
extract and lastly whites of  eggs      
beaten to a stiff froth4 ,turn into a   
papered cake tin and bake in  moderate  
oven for three-quarters of an hour4     
,sufficient for one cake4        ,lady  
,baltimore ,cake      7,white ,cake7    
#a cupful sugar    #c_/d cupful ,crisco 
#a_/b cupful cold water    #a           
teaspoonful vanilla extract    #b-a_/b  
cupfuls flour    #b-a_/b teaspoonfuls   
baking powder    #a_/b teaspoonful salt 
#f whites of eggs        ,for the       
,filling      #a cupful sugar    #a_/b  
cupful boiling water    #b whites of    
eggs    #a teaspoonful vanilla extract  
,pinch cream of tartar    #a_/b cupful  
chopped candied cherries    #a_/b cupful
 chopped candied pineapple    ,for cake4
 ,cream ,crisco and sugar together4     
,sift together three times  dry         
ingredients and add alternately with    

water4 ,add vanilla1 beat  mixture well1
 then fold in stiffly beaten whites of  
eggs4 ,divide into  two ,criscoed and   
floured layer cake tins and bake in     
moderate oven  twenty-five minutes4     
,for filling4 ,put sugar and water into 
saucepan1 stir till boiling1  add cream 
of tartar1 then boil until it forms a   
soft ball when tried  in cold water1 or 
#bdj ,f42 pour on to the stiffly beaten 
whites of  eggs1 pouring in a steady    
stream and very slowly1 adding while    
beating  vanilla1 cherries and          
pineapple1 beat till thick and divide   
between  and on top of cake4            
,sufficient for one large layer cake4   
,lemon layer ,cake      #f              
tablespoonfuls sugar    #c              
tablespoonfuls ,crisco    #c eggs       
#a_/d teaspoonful salt    #a teaspoonful
 baking powder    #ab tablespoonfuls    
flour    ,grated rind #a lemon          
,for ,lemon ,filling      #d            
tablespoonfuls ,crisco    #b lemons     
#c_/d cupful sugar    #d yolks of eggs  

#a white of egg    #a_/d teaspoonful    
salt    ,for cake4 ,put the eggs1 sugar1
 and lemon rind into basin1 stand it    
over pan of boiling water1 and beat     
until warm2 then remove from hot  water1
 and continue beating until mixture is  
stiff and cold2 then add  flour mixed   
with baking powder and salt1 and pass   
through sieve1 add  ,crisco melted but  
cool1 taking care to stir very gently1  
but on no  account beat it4 ,divide     
mixture into two small ,criscoed and    
floured  layer cake tins1 and bake ten  
minutes in moderately hot oven4 ,turn   
out  and cool1 then put together with   
lemon filling4    ,for filling4 ,beat up
 eggs in saucepan1 add ,crisco1 salt1   
grated  rinds and strained lemon juice4 
,stir with wooden spoon over gentle     
heat until mixture just comes to boiling
 point4 ,when cold use4    ,sufficient  
for one layer cake4        ,lord        
,baltimore ,cake      #a cupful sugar   
#c_/d cupful ,crisco    #a_/b cupful    
cold water    #a teaspoonful vanilla    

extract    #b #a_/b cupfuls flour    #b 
#a_/b teaspoonfuls baking powder        
#a_/b teaspoonful salt    #f yolks of   
eggs        ,filling or ,frosting       
#a cupful sugar    #a_/b cupful boiling 
water    #b whites of eggs    ,pinch    
cream of tartar    #a teaspoonful       
vanilla extract    #a_/b cupful chopped 
raisins    #a_/b cupful chopped nut     
meats    #e chopped figs    ,for cake4  
,cream ,crisco and sugar together4 ,sift
 together three times  dry ingredients  
and add alternately with water4 ,add    
vanilla1 beat  mixture well1 then fold  
in beaten yolks of eggs4 ,divide into   
two  ,criscoed and floured layer cake   
tins and bake in moderate oven          
twenty-five minutes4    ,for filling4   
,put sugar and water into saucepan1 stir
 till boiling1  add cream of tartar1    
then boil until it forms soft ball when 
tried  in cold water1 or #bdj ,f42 pour 
on to stiffly beaten whites of  eggs1   
pouring in steady stream and very       
slowly1 adding while beating  vanilla1  

raisins1 nuts1 and figs1 beat until     
thick and divide between  and on top of 
cake4    ,sufficient for one large layer
 cake4        ,lunch ,cakes      #a     
scant cupful sugar    #f tablespoonfuls 
,crisco    #a cupful milk    #b eggs    
#b cupfuls flour    #c teaspoonfuls     
baking powder    #a teaspoonful salt    
#a teaspoonful vanilla extract    ,cream
 ,crisco and sugar together1 then add   
well beaten eggs4 ,sift dry             
ingredients1 and add to first mixture   
alternately with milk4 ,divide  into    
,criscoed and floured gem pans and bake 
in moderately hot oven  fifteen minutes4
    ,sufficient for fifteen cakes4      
,jelly ,roll      #d eggs    #a cupful  
sugar    #b tablespoonfuls melted       
,crisco    #b cupfuls flour    #a       
teaspoonful baking powder    #a_/d      
teaspoonful salt    #d tablespoonfuls   
milk    ,jelly or preserves    #a       
teaspoonful lemon extract    ,beat eggs 
and sugar together twenty minutes1      
remove beater1 sift in  flour1 salt1 and

 baking powder1 add milk1 extract1 and  
melted ,crisco4  ,grease large flat tin 
with ,crisco1 dust over with flour1 pour
 in  mixture and spread out evenly4     
,bake twelve minutes in moderately hot  
oven4 ,turn out on sugared paper1 spread
 quickly with jelly or preserve  and    
roll up at once4 ,the cake will crack if
 spreading and rolling are  not quickly 
done4 ,sliced jelly roll is delicious   
with custard4    ,sufficient for one    
jelly roll4        ,marble ,cake      #b
 cupfuls sugar    #a cupful ,crisco     
#c-a_/b cupfuls flour    #d eggs    #a  
cupful milk    #c teaspoonfuls baking   
powder    #b tablespoonfuls molasses    
#b tablespoonfuls melted chocolate    #a
 teaspoonful powdered cinnamon    #a_/b 
teaspoonful grated nutmeg    #a_/b      
teaspoonful powdered allspice    #a     
teaspoonful salt    ,cream ,crisco1 add 
gradually the sugar1 yolks of eggs      
beaten until  thick1 flour1 salt1 baking
 powder1 milk1 and egg whites beaten to 
stiff froth4 ,mix carefully and to      

one-third the mixture add spices1       
molasses1 and melted chocolate4 ,drop in
 ,criscoed cake pan alternately  a      
spoonful of each mixture1 and draw spoon
 through once or twice to  make colors  
lie in lines4 ,bake in moderately hot   
oven one hour4    ,sufficient for one   
medium-sized cake4        ,marmalade    
,cake      #a_/b cupful sugar    #a_/b  
cupful ,crisco    #a cupful marmalade   
#a-a_/b teaspoonfuls baking powder      
#a_/b teaspoonful salt    #a egg    #b  
cupfuls flour    #a_/b teaspoonful      
powdered ginger    ,sift salt1 flour1   
and baking powder into basin1 rub in    
,crisco with  finger tips1 add ginger   
and egg well beaten4 ,knead lightly to  
smooth  paste and divide into two       
pieces4 ,roll out pieces and line       
,criscoed  dinner plate with one of     
them4 ,spread over with marmalade1 cover
 with  remaining piece of paste1 pinch  
neatly round the edges and bake in      
moderate oven half an hour4 ,cut like   
pie and serve hot or cold4              

,sufficient for eight pieces4           
,old ,fashioned ,seed ,cake      #b     
cupfuls sugar    #a-a_/b cupfuls ,crisco
    #d cupfuls flour    #a teaspoonful  
salt    #b tablespoonfuls carraway seeds
    #ab eggs    ,cream ,crisco and sugar
 thoroughly together1 then drop in eggs 
one by  one1 beating each one in well   
before next is added1 sift in flour and 
salt1 add carraway seeds4 ,turn into    
,criscoed and papered loaf tin and  bake
 in moderately hot oven one and a half  
hours4    ,sufficient for one large     
cake4        ,almond and ,citron ,cake  
#a cupful sugar    #a cupful ,crisco    
#e eggs    #a_/b lb4 blanched chopped   
almonds    #a_/d lb4 shredded candied   
citron peel    #b cupfuls flour    #a   
teaspoonful baking powder    #a_/b      
wineglass brandy    #a_/d teaspoonful   
powdered mace    #a teaspoonful salt    
,cream ,crisco and sugar thoroughly     
together1 beat in yolks of eggs one  by 
one1 add almonds1 citron1 brandy1 mace1 
flour1 baking powder1 salt1  mix well   

and fold in whites of eggs beaten to a  
stiff froth4 ,turn into  a papered cake 
pan and bake in a moderate oven for one 
hour4 ,cover  with boiled frosting if   
liked4    ,sufficient for one large     
cake4        ,walnut ,cakes      ,for   
,cakes      #a cupful sugar    #a_/b    
cupful ,crisco    #a cupful milk or     
water    #a_/b teaspoonful salt    #b   
cupfuls flour    #b teaspoonfuls baking 
powder    #a whole egg and #b yolks of  
eggs    #a cupful chopped walnut meats  
#a teaspoonful vanilla extract          
,for ,frosting      #a cupful sugar     
#a cupful water    #b whites of eggs    
,pinch ,cream of tartar    #a           
teaspoonful lemon juice    #a           
teaspoonful vanilla extract    ,for     
cakes4 ,cream ,crisco and sugar         
thoroughly together1 add eggs well      
beaten1 salt1 vanilla1 milk or water1   
baking powder1 flour1 and nuts4  ,mix   
well and divide into ,criscoed and      
floured gem pans and bake ten  minutes  
in moderate oven4 ,when cold cover with 

boiled frosting4    ,for frosting4      
,dissolve sugar and water over fire in a
 saucepan1 add  cream of tartar and boil
 until it forms a soft ball when tried  
in cold  water1 or #bdj ,f4 ,pour on to 
the beaten whites of eggs1 pouring in a 
steady stream and very slowly1 adding1  
while beating1 lemon juice1 and         
vanilla2 beat until thick1 and use4     
,sufficient for fifteen cakes4          
,rose ,leaf ,cakes      #a cupful rose  
leaves    #c cupfuls flour    #a cupful 
sugar    #a_/b cupful ,crisco    #c eggs
    #a cupful milk    #b teaspoonfuls   
baking powder    #a lemon    #a_/b      
teaspoonful salt    ,cream ,crisco and  
sugar thoroughly together1 then add eggs
 well beaten1  flour1 baking powder1    
salt1 milk1 grated rind and #a          
tablespoonful  lemon juice1 and fresh   
rose leaves4 ,divide into ,criscoed and 
floured  gem pans and bake in moderate  
oven from twelve to fifteen minutes4    
,sufficient for thirty-five cakes4      
,scotch ,shortbread      #d cupfuls     

flour    #c_/d cupful sugar    #a cupful
 ,crisco    #a large egg    #a          
teaspoonful salt    ,sift flour and salt
 on to baking board4 ,cream ,crisco1    
sugar and egg in  basin and when        
thoroughly beaten turn out on board and 
very gradually  knead in flour4 ,make   
into two smooth rounds1 pinch them round
 the  edges1 prick over top with fork1  
lay on papered tin and bake in  moderate
 oven thirty-five minutes4 ,leave on tin
 until cold4    ,sufficient for two     
round cakes4        ,silver ,nut ,cake  
#a cupful sugar    #a_/b cupful ,crisco 
#d whites of eggs    #a_/b teaspoonful  
vanilla extract    #b cupfuls flour     
#a_/b teaspoonful salt    #c            
teaspoonfuls baking powder    #a cupful 
chopped pecans or ,english walnut meats 
#a_/b cupful milk    ,cream ,crisco and 
sugar4 ,sift dry ingredients and add to 
,crisco  mixture1 alternating with the  
milk2 add nuts and vanilla extract4     
,beat  egg whites to stiff froth and    
fold in at last4 ,turn into ,criscoed   

and  floured cake tin and bake in       
moderate oven thirty-five minutes4      
,sufficient for one small cake4         
,simnel ,cake      #c_/d cupful sugar   
#c_/d cupful ,crisco    #d eggs    #b   
cupfuls sultana raisins    #a_/d cupful 
seeded raisins    #a_/b cupful chopped  
candied citron peel    #b cupfuls flour 
#a teaspoonful baking powder    #a_/b   
teaspoonful almond extract    #c_/d     
teaspoonful salt        ,for ,filling   
and ,icing      #a_/d lb4 ground almonds
    #b cupfuls powdered sugar    #b eggs
    #a teaspoonful almond extract       
,for cake4 ,cream ,crisco and sugar     
together1 add eggs well beaten1  flour1 
baking powder1 salt1 almond extract1    
raisins1 and peel4 ,make  filling by    
mixing almonds with powered sugar1 eggs 
well beaten and  almond extract4 ,line  
,criscoed cake tin with paper and place 
in half  of cake mixture1 then put in   
layer of filling1 then remaining half of
  cake mixture4 ,bake in moderate oven4 
,when cake is nearly baked1 place       

remaining almond paste on top and finish
 baking4 ,cake takes from one  hour to  
one and a quarter hours4    ,sufficient 
for medium-sized cake4        ,southern 
,fruit ,cake      #a cupful sugar    #a 
cupful ,crisco    #a cupful molasses    
#a_/b cupful sour cream    #c cupfuls   
flour    #a teaspoonful salt    #a_/b   
teaspoonful baking soda    #c eggs    #a
 teaspoonful powdered cinnamon    #a    
cupful seeded raisins    #a_/b cupful   
currants    #a_/d teaspoonful grated    
nutmeg    #a_/b teaspoonful powdered    
cloves    #a_/b teaspoonful powdered    
allspice    ,cream ,crisco and sugar    
thoroughly together1 then add molasses1 
cream1  flour1 soda1 eggs well beaten1  
salt1 spices1 and fruit4 ,mix well and  
turn into ,criscoed and papered cake tin
 and bake in slow oven one and  a half  
hours4    ,sufficient for one large     
cake4        ,the ,wholesome ,parkin    
#a cupful flour    #a_/b cupful melted  
,crisco    #b cupfuls fine oatmeal      
#c_/d cupful molasses    #c             

tablespoonfuls sugar    #a_/d           
teaspoonful salt    #a egg    #a        
teaspoonful powdered ginger    #a_/d    
teaspoonful powdered allspice    #a_/b  
teaspoonful powdered cinnamon    #a_/b  
teaspoonful baking soda    ,melt ,crisco
 and mix with molasses1 then add sugar1 
egg well beaten1  salt1 soda1 spices1   
flour1 and oatmeal4 ,mix and pour into  
small square  ,criscoed tin and bake in 
moderate oven thirty-five minutes4 ,this
  little cake is excellent when a week  
old4    ,sufficient for one small cake4 
,whole ,wheat ,gingerbread      #d      
tablespoonfuls sugar    #a_/b cupful    
,crisco    #b eggs    #a teaspoonful    
baking soda    #a_/d cupful milk    #b  
cupfuls flour    #b cupfuls whole wheat 
flour    #a_/b cupful seeded raisins    
#a_/b teaspoonful salt    #a-a_/b       
cupfuls molasses    #a_/b cupful chopped
 nut meats    #a teaspoonful powdered   
ginger    #a_/b teaspoonful powdered    
mace    #a teaspoonful powdered cinnamon
    #c tablespoonfuls chopped candied   

lemon peel    ,mix flours1 then add     
peel1 raisins1 nuts1 spices1 and salt4  
,melt  ,crisco1 molasses1 and sugar1    
then cool1 and add them with eggs well  
beaten1 with soda mixed with milk4 ,mix 
well and turn into ,criscoed and        
floured cake tin4 ,bake in moderate oven
 one hour4    ,sufficient for one large 
cake of gingerbread4                    
,,vegetarian ,,dishes    ,illustration  
,even those who are by no means decided 
vegetarians may be glad to pass  over a 
dinner occasionally without meat4 ,it is
 perhaps not too much to  say that every
 housekeeper ought to be able to provide
 a meal  without the aid of meat4 ,we do
 not mean by this simply the cooking of 
vegetables or the preparations of       
puddings1 but the presentation of       
dishes intended to take the place of    
flesh1 such as soups and  broths made   
without meat1 vegetable stews1 lentil   
fritters and other  healthful and       
nutritious dishes4 ,a vegetarian menu is
 not so simple  as it sounds4 ,it       

requires knowledge and discrimination on
 the  housekeeper's part to serve a     
solid meal without flesh or fowl4       
,now that meat is so dear it is the     
favorable moment to try a vegetable     
diet for a time4 ,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 things1 but alone  
it is neither  satisfying nor very      
nourishing1 at least to a person of     
strong  digestion4 ,all of them should  
not be white1 for instance1 and the same
  rule holds good in other things       
besides color4 ,a nice dish for this    
kind of diet is a vegetable curry1 in   
which all the vegetables are  treated   
like meat and turned out crisp2 all the 
vegetables1 too1 must  be fresh and     
young for this method of serving1 so    
that anything like  stringiness is      
absolutely impossible4    ,crisco is    
entirely vegetable4        ,bean        
,cutlets      #b tablespoonfuls ,crisco 

#a tablespoonful flour    #a_/b cupful  
bean liquor    ,salt and pepper to taste
    #b eggs    #a_/d lb4 dried beans    
,a few cooked mixed vegetables          
,breadcrumbs    ,soak beans in water    
twenty-four hours1 then boil for several
 hours  till quite tender1 drain them1  
preserving liquor1 chop them very fine2 
blend ,crisco with flour in saucepan    
over fire1 add bean liquor1 beans1  salt
 and pepper1 and yolks of eggs2 turn out
 on to a dish and set  aside till cold4 
,then cut out with cutlet-cutter or     
shape with knife2  dip in beaten whites 
of the eggs1 then in fine breadcrumbs1  
repeat  a second time1 and fry in hot   
,crisco4 ,serve on hot platter decorated
  with a few hot cooked mixed           
vegetables4 ,sufficient for eight       
cutlets4    ,illustration               
,devilled ,bananas      #b              
tablespoonfuls ,crisco    #a_/b         
teaspoonful salt    #h bananas    #a    
teaspoonful chopped pickles    ,few     
grains red pepper1 or #a dessertspoonful

 chopped chillies    ,slice bananas1 mix
 with salt1 chopped pickles and red     
pepper or  chopped chillies and put them
 into hot ,crisco4 ,cook for four       
minutes  and serve4 ,sufficient for     
eight bananas4        ,cauliflower ,snow
      #b tablespoonfuls melted ,crisco  
#b cauliflowers    #d poached eggs      
,salt and paprika to taste    ,toasted  
bread    ,boil cauliflowers in salted   
water till tender1 then drain and set   
near  fire till quite dry4 ,remove all  
green parts and press flower through  a 
potato ricer upon a hot dish1 on which  
they are to be served4 ,in  no way crush
 the mass as it falls from the ricer4   
,sprinkle over with  melted ,crisco4    
,surround dish with poached eggs1 each  
laid upon square  of toasted buttered   
bread4 ,dust each egg with salt and a   
little  paprika4 ,serve very hot4       
,craigie ,toast      #c tablespoonfuls  
,crisco    #d eggs    #d tomatoes       
,salt and pepper to taste    #a_/b      
cupful milk    ,toast    #a teaspoonful 

chopped gherkin or capers    ,skin1 seed
 and chop tomatoes1 add eggs well       
beaten1 gherkin1 milk1  salt and pepper4
 ,melt ,crisco1 add other ingredients   
and stir over fire  till thoroughly hot4
 ,serve at once on toast4 ,the mixture  
may also be  baked in oven twenty       
minutes and then garnished with small   
pieces of  toast4 ,sufficient for four  
pieces of toast4        ,excellent      
,lemon ,mincemeat      #a_/b cupful     
,crisco    #b large lemons    #d apples 
#a_/d lb4 chopped candied lemon peel    
#a lb4 currants    #a-c_/d cupfuls sugar
    #a teaspoonful powdered cinnamon    
#a teaspoonful powdered ginger    #a_/b 
teaspoonful grated nutmeg    #a_/b      
teaspoonful powdered allspice    #a_/d  
teaspoonful powdered cloves    #a       
teaspoonful salt    #a_/b cupful seeded 
raisins    #a_/b cupful chopped nut     
meats    ,extract juice from lemons and 
remove pips4 ,now put lemons into       
saucepan1 cover with cold water1 and    
boil until lemon feels quite  tender4   

,change water at least twice1 drain and 
pound peel to a paste1  add apples1     
cored1 peeled and chopped1 lemon peel1  
,crisco1 currants1  raisins1 salt1      
spices1 lemon juice1 nut meats1 and     
sugar4 ,put into a  jar and cover4 ,this
 mincemeat is excellent for pies and    
tartlets4    ,sufficient for four pies4 
,german ,tart      ,for ,pastry      #f 
tablespoonfuls ,crisco    #c_/d cupful  
flour    #c_/d cupful potato flour    #a
 tablespoonful sugar    #a_/b           
teaspoonful mixed spices    #a_/d       
teaspoonful salt    #a teaspoonful lemon
 juice    ,cold water        ,for       
,mixture      #c apples    #c_/d cupful 
prunes    #d tablespoonfuls sugar       
#a_/b lemon    #a_/b cupful water    #a 
tablespoonful cakecrumbs    ,for        
mixture1 peel1 core and slice apples1   
and wash prunes in lukewarm  water4 ,put
 these into a small saucepan with sugar1
 grated lemon rind  and cold water4     
,stew slowly until apples are soft4     
,then remove prunes1  and take out      

stones4 ,cut prunes in small pieces and 
return them to  apples and cool4 ,for   
pastry1 sift flours1 sugar1 salt1 and   
spices  into basin4 ,add ,crisco and cut
 it into flour with knife until finely  
divided4 ,then rub together lightly with
 finger tips until as fine as           
breadcrumbs4 ,while rubbing1 keep       
lifting flour well up in basin so  that 
air may mix with it and ,crisco is not  
made too soft4 ,add lemon  juice and    
sufficient water to make stiff paste4   
,divide into two equal  pieces4 ,wet a  
dinner plate with cold water and leave  
it wet4 ,roll  out one of the pieces    
rather thinly1 and line plate with it4  
,sprinkle  cakecrumbs over it1 then     
spread on mixture4 ,roll out the other  
piece  of pastry for a cover4 ,wet round
 the edge of the pastry1 lay other      
piece of pastry on1 and press edges well
 together4 ,trim round with  knife or   
scissors1 and mark neatly round the     
edges4 ,brush over top  with a little   
water or beaten white of egg4 ,dredge   

with sugar1 and  bake in moderate oven  
forty-five minutes4 ,serve hot or cold4 
,the tart  may be covered with boiled   
frosting4        ,marchette ,croquettes 
#b tablespoonfuls ,crisco    #d         
tablespoonfuls cooked spinach    #c     
small cooked potatoes    #a             
tablespoonful chopped onion    ,salt and
 pepper to taste    #b hard-cooked eggs 
#a raw egg    ,breadcrumbs    ,crisco   
flake pastry    ,rub spinach and        
potatoes through wire sieve2 fry onion  
in ,crisco1 add  spinach and potatoes1  
season with salt and pepper1 fry a few  
minutes1  then set aside till cold4     
,roll out pastry1 cut out some small    
rounds1  then place spoonful of         
vegetable mixture on half the number of 
pastry  rounds1 place slice of          
hard-cooked egg on each1 brush round    
edges with  beaten egg1 press other     
round on this1 dip in egg and           
breadcrumbs and  fry in hot ,crisco4    
,serve hot4 ,sufficient for six         
croquettes4        ,mixed ,vegetable    

,souffle      #a tablespoonful ,crisco  
#a_/d lb4 cooked carrots    #a_/b lb4   
boiled potatoes    #c_/d lb4 boiled     
turnips    #a_/b lb4 stewed onions    #a
 tablespoonful chopped parsley    ,salt 
and pepper to taste    #c eggs    ,chop 
onions1 add vegetables mashed1 then mix 
well1 add ,crisco1  seasonings1 and     
yolks of eggs4 ,beat up whites of eggs  
to stiff froth  and fold them into      
mixture1 then turn it into ,criscoed    
fireproof dish  and bake thirty minutes 
in moderate oven4        ,nut and       
,macaroni ,savory      #d tablespoonfuls
 melted ,crisco    #a_/b lb4 chopped    
,brazil nuts    #a cupful boiled        
macaroni    #a-c_/d cupfuls breadcrumbs 
#b eggs    #c cupfuls milk    #b        
tablespoonfuls chopped parsley    ,salt1
 pepper1 and powdered mace to taste     
,brown sauce    ,cut macaroni into small
 pieces and put into bowl1 add nuts1    
breadcrumbs1 seasonings1 eggs well      
beaten1 and milk2 turn into well        
greased earthenware dish1 dot with tiny 

pieces of ,crisco and bake in  moderate 
oven forty-five minutes4 ,serve hot with
 brown sauce4        ,potato and ,nut   
,croquettes      #b tablespoonfuls      
melted ,crisco    #b cupfuls riced      
potatoes    #a tablespoonful milk       
,salt1 pepper1 and red pepper to taste  
,few drops onion juice    #a egg and #a 
yolk of egg    #a_/c cupful chopped nut 
meats    #a_/d cupful cream    #a_/d    
cupful breadcrumbs    ,mix potatoes with
 ,crisco1 milk1 yolk of egg1 onion juice
 and  seasonings1 and mix well4 ,put    
cream and breadcrumbs into small        
saucepan and stir to thick paste1 then  
cool2 now add nuts1 salt and  pepper to 
taste and half yolk of egg4 ,inclose    
some of nut mixture  in potato mixture1 
making ingredients into neat croquettes4
 ,beat up  remainder of egg with        
tablespoonful of water4 ,roll croquettes
 in fine  breadcrumbs1 brush over with  
egg1 and again roll in crumbs4 ,fry in  
hot  ,crisco to golden brown1 then      
drain4 ,crisco should be heated until  a

 crumb of bread becomes a golden brown  
in forty seconds4 ,serve hot  decorated 
with parsley4    ,sufficient for eight  
croquettes4        ,potato ,sausage     
#a_/b cupful ,crisco    #a_/d lb4       
chopped onions    #a_/b lb4 cold boiled 
mashed potatoes    #a_/b lb4 breadcrumbs
    ,salt and pepper to taste    #b     
beaten eggs    ,mix all ingredients     
thoroughly well together with wooden    
spoon1 then  form into sausages2 tie    
each well in cloth1 and boil exactly as 
a  roly-poly4 ,if not to be eaten when  
newly cooked1 put aside1 and untie  when
 wanted4 ,this sausage is also good if  
oatmeal is added instead of             
breadcrumbs1 or it may be made half     
oatmeal and half breadcrumbs4           
,sufficient for twelve sausages4        
,potatoes ,sefton      #a tablespoonful 
,crisco    #c baked potatoes    ,salt1  
pepper1 and red pepper to taste    #a   
yolk of egg    #a tablespoonful cream   
,chopped parsley    ,watercress         
,split potatoes in halves lengthways4   

,scoop out centers1 rub them  through a 
sieve1 add seasonings1 melted ,crisco1  
yolk of egg1 and  cream4 ,beat well till
 light1 then put mixture into forcing   
bag with  tube1 force into potato cases 
which should be dried4 ,heat in moderate
  oven4 ,sprinkle a little chopped      
parsley on top and serve decorated  with
 watercress4    ,sufficient for three   
potatoes4        ,rice a la ,maigre     
#d tablespoonfuls ,crisco    #a grated  
shallot    #a_/b cupful boiled rice     
#d chopped hard-cooked eggs    #a       
tablespoonful white sauce    #a raw egg 
#a cupful thick tomato sauce    ,salt1  
pepper1 and paprika to taste    #c baked
 tomatoes    #a tablespoonful chopped   
parsley    ,fry shallot in ,crisco1 then
 add rice1 two of the hard-cooked eggs1 
white sauce1 raw yolk of egg1 and       
seasonings4 ,stir over fire till very   
hot1 then turn out on to hot dish2 pour 
over tomato sauce1 sprinkle  with       
parsley and garnish with remainder of   
eggs1 and baked tomatoes4               

,rhubarb ,pudding      #d tablespoonfuls
 ,crisco    #d tablespoonfuls sugar     
#b eggs    #a lemon    #a_/b cupful     
flour    #a cupful stewed rhubarb       
#a_/b teaspoonful salt    ,few          
breadcrumbs    ,crisco a pudding dish   
and dust it over with breadcrumbs4 ,put 
layer of  breadcrumbs at bottom1 then   
spread in rhubarb4 ,beat ,crisco and    
sugar  till creamy1 beat in yolks of    
eggs1 add grated rind of lemon1 sift in 
flour and salt4 ,spread this mixture    
over rhubarb and bake in moderate  oven 
twenty minutes4 ,beat up whites of eggs 
to stiff froth1 add one  tablespoonful  
of sifted sugar and half teaspoonful    
lemon juice4 ,drop  in spoonfuls on top 
of pudding and return to oven to brown  
lightly4        ,spanish ,rice          
#a_/b cup ,crisco    #a_/b cupful grated
 cheese    #f tablespoonfuls rice    #a 
can tomatoes    #e small onions    #a   
cupful hot water    ,salt and red pepper
 to taste    #a_/d cupful chopped olives
    ,wash rice and put it in bowl1 add  

,crisco1 seasonings1 cheese1 hot  water1
 tomatoes1 olives1 and onions cut in    
small pieces4 ,turn into a  ,criscoed   
fireproof dish and bake in moderate oven
 one hour1 or until  rice is tender4    
,timbale ,molds      #a teaspoonful     
melted ,crisco    #c_/d cupful flour    
#a egg    #a_/b teaspoonful salt        
#a_/b cupful milk    ,sift flour and    
salt into bowl1 add egg well beaten1    
milk and ,crisco4  ,beat five minutes   
then strain into cup4 ,have kettle of   
,crisco on  fire and heat until cube of 
bread will become golden brown in sixty 
seconds4 ,heat timbale iron in hot      
,crisco1 let stand two or three         
minutes1 then drain and dip into batter 
to half inch of top of iron2  submerge  
in ,crisco and fry until batter is crisp
 and lightly browned4  ,remove from iron
 and drain on paper4 ,if batter does not
 cling to  iron1 then iron is not hot   
enough4 ,if ,crisco sizzles             
considerably1 and  batter case spreads  
out and drops from the iron1 mold is too

 hot4 ,if  iron is lowered too far into 
batter the case will come over top of   
iron and be difficult to remove4        
,creamed dishes of all kinds can be     
served in these cases4 ,cold custards1  
cooked vegetables1 fruits or  ices may  
be also served in the cases4            
,sufficient for forty cases4            
,vegetable ,pie      #a_/d cupful melted
 ,crisco    #f potatoes    #b carrots   
#a parsnip    #a_/b head celery    #a   
cupful peas    #a egg    #a cupful      
sliced beans    #b onions    #d tomatoes
    ,pepper and salt to taste           
,sufficient white vegetable stock to    
cover    #a teaspoonful powdered herbs  
,peel and slice potatoes and partly boil
 them4 ,then prepare parsnip1  carrots1 
celery and onions1 and cook them for    
fifteen minutes4 ,grease  large         
fireproof dish and place in all         
vegetables in layers1 with  herbs1      
,crisco1 salt and pepper to taste4 ,pour
 in white stock1 cover  with layer of   
sliced potatoes and bake in moderate    

oven for one and a  half hours4         
,sufficient for one large savory pie4   
,illustration          ,,eggs           
,illustration      ,when there is any   
doubt as to the freshness of eggs1 they 
may be  tested in various ways4 ,quite  
fresh eggs will sink in a strong brine1 
and as they become stale they remain    
suspended at different depths  in the   
brine1 until an absolutely stale egg    
will float4 ,successful  preservation   
depends in a great measure upon the     
condition of the egg  at the time of    
preserving4 ,different methods of       
preserving all aim  at the same thing1  
namely1 at coating the porous shell with
 some  substance which will prevent the 
air entering and setting up             
decomposition4 ,see page #cj4    ,when  
used as food1 eggs should be cooked at a
 low temperature--about  #afj ,f41 or if
 in the shell at about #ahj ,f4 ,the    
time varies with  the size of the egg1  
from two and a half minutes for poaching
 a  medium-sized egg to four and a half 

minutes for boiling a large one4  ,if   
too much cooked1 or at too high a       
temperature1 the white becomes  tough1  
hard1 and to many people1 indigestible4 
,when required for salads1 garnishing1  
etc41 the eggs must be boiled  from ten 
to twenty minutes1 and if the yolks are 
to be powdered for  sprinkling1 they    
must be cooked for a longer time1 or the
 centers will  be somewhat tough and    
elastic1 and useless for the purpose4   
,in beating eggs1 a little salt added to
 the whites helps to bring them  to a   
froth more quickly4 ,when frothed whites
 are to be mixed with a  heavier or more
 solid substance1 great care must be    
taken not to  break down the froth4 ,the
 object of beating being to mix in air1 
rough  handling afterwards would render 
the beating useless2 the mixing must    
therefore be done very carefully4 ,they 
should be folded or wrapped up  in the  
other substance1 but the mixing also    
must be thorough1 for  any pieces of    
white separated from the rest will      

toughen and taste  leathery1 besides    
failing in the special purpose of giving
 lightness  to the mixture4 ,after      
mixing lightly and perfectly all such   
preparations should be cooked at once4  
,the white speck always should  be      
removed from a broken egg1 as it is     
easily distinguished after  cooking1 and
 in anything of a liquid nature1 such as
 custards1 sauces1  etc41 it would be   
hard and unpleasant4    ,illustration   
,baked ,omelet      #a tablespoonful    
melted ,crisco    #d eggs    #h         
tablespoonfuls milk    #a_/b teaspoonful
 cornstarch    #b tablespoonfuls water  
,salt and pepper to taste    ,beat eggs 
well1 add milk and beat again1 add      
,crisco1 seasonings1 and  cornstarch    
mixed with water4 ,turn into a ,criscoed
 fireproof dish and  bake in moderate   
oven fifteen minutes4 ,serve hot4       
,creole ,eggs      #c tablespoonfuls    
,crisco    #b tablespoonfuls flour    #h
 hard-cooked eggs    #b cupfuls tomato  
pulp    ,salt1 pepper1 and paprika to   

taste    #a small chopped onion    #a   
bay leaf    #a blade mace    #b cloves  
#b tablespoonfuls chopped parsley       
,pinch of powdered thyme    ,slices of  
cooked ham    ,breadcrumbs    ,fry      
onion1 pepper1 and parsley in ,crisco   
till tender2 add cloves1  thyme1 bay    
leaf1 and mace1 cook three minutes1 then
 stir in flour1  and tomato pulp4 ,let  
mixture boil stirring all the time then 
strain4  ,quarter the hard-cooked eggs4 
,put layer of tomato sauce in ,criscoed 
baking dish1 then layer of ham1 then    
eggs sprinkled with salt1 pepper1  and  
paprika1 then sauce1 ham1 and eggs1 last
 layer being sauce4 ,cover  with        
breadcrumbs1 dot with ,crisco and bake  
ten minutes in moderate  oven4          
,curried ,eggs      #b tablespoonfuls   
,crisco    #f hard-cooked eggs    #a    
small chopped onion    #a chopped sour  
apple    #b teaspoonfuls curry powder   
#a lemon    #d chopped butternuts1 or #f
 chopped almonds    #c tablespoonfuls   
cornstarch    #b cupfuls milk    #a_/b  

teaspoonful salt    ,croutons    ,boil  
eggs till hard1 peel and place in cold  
water until required4  ,fry onion in    
,crisco a few minutes1 add curry powder1
 apple1 nuts1 and  cornstarch moistened 
with milk4 ,simmer fifteen minutes4     
,stir from time  to time4 ,if too thick 
add a little white stock or water4 ,cut 
eggs in  halves1 and lay them in the    
sauce with the salt to get thoroughly   
hot  through4 ,put eggs into deep hot   
dish1 strain sauce over them1 garnish   
with croutons and lemon slices4         
,egg ,croquettes      #b tablespoonfuls 
,crisco    #b tablespoonfuls flour      
#c_/d cupful milk    #f hard-cooked eggs
    #a teaspoonful chopped parsley      
#a_/b cupful chopped cooked tongue or   
ham    ,salt1 pepper1 and grated nutmeg 
to taste    #a egg    ,breadcrumbs      
,chop eggs and mix them with ham1       
parsley1 and seasonings4 ,melt ,crisco1 
stir in flour1 then add the milk and    
boil three minutes stirring all  the    
time4 ,now add egg mixture and if       

required add more seasoning4 ,cool      
mixture then divide it into nine        
portions and make each into a neat      
croquette2 brush over with the egg      
beaten with a tablespoonful of  water1  
roll in breadcrumbs and fry in hot      
,crisco4 ,drain and garnish  with fried 
parsley4 ,crisco should be hot enough to
 brown breadcrumb in  forty seconds4    
,sufficient for nine croquettes4        
,eggs with ,cucumber      #a            
tablespoonful ,crisco    #c eggs    #a  
large cucumber    #a_/b cupful stock    
#a tablespoonful tomato pulp    ,salt   
and pepper to taste    #a cupful tomato 
sauce    ,peel cucumber1 cut off ends   
and divide rest into two-inch pieces4   
,remove center portion of each with a   
cutter or small spoon4 ,place them  in a
 ,criscoed pan with stock2 cover with   
greased paper and cook in  oven till    
just tender4 ,great care must be taken  
so as not to break the  shapes4 ,break  
eggs into saucepan1 add ,crisco and     
tomato pulp2 season  nicely and stir    

over fire until creamy and just set4    
,place cucumbers  on hot platter and    
fill cavities with eggs4 ,cover with    
thick tomato  sauce1 and serve hot4     
,sufficient for five pieces4            
,eggs with ,tomatoes      #c            
tablespoonfuls ,crisco    #d even-sized 
tomatoes    #h rounds buttered toast    
#c eggs    #b tablespoonfuls cream    #a
 tablespoonful chopped pimiento    ,salt
 and pepper to taste    ,parsley        
,select ripe tomatoes but do not have   
them too large2 remove stems and  cut   
each in halves crossways2 remove cores  
and pips1 and fry lightly  in two       
tablespoonfuls ,crisco4 ,have rounds of 
buttered toast a  little larger than    
tomatoes4 ,beat eggs in small saucepan1 
add cream1  pimientoes1 rest of ,crisco1
 seasonings1 and stir over fire until   
creamy and just setting4 ,place each    
half tomato on round of toast1  divide  
egg mixture into tomatoes1 garnish with 
parsley and serve hot4        ,savory   
,eggs      ,crisco    #f eggs    #d     

tablespoonfuls chopped cooked chicken1  
ham or tongue    ,salt and pepper to    
taste    #b tablespoonfuls chopped      
parsley    #f rounds fried toast        
,crisco six small molds4 ,mix ham1      
parsley1 and seasonings together1  throw
 a little into each mold1 shake it well 
round sides2 break into  each mold one  
egg1 taking care not to break yolk1     
sprinkle with salt  and pepper1 and dot 
with ,crisco4 ,steam four or five       
minutes1 or until  set4 ,turn out on    
rounds of fried toast and serve at once4
    ,illustration          ,,candies    
,illustration      ,it is well to have a
 confectioner's thermometer for candy   
making1  so that the syrup may be       
removed from the fire at exactly the    
right  degree4 ,such thermometers are   
made of wood1 brass1 or copper1 and the 
degrees on them should mark not less    
than #cej4 ,a thermometer always  should
 be gently lowered into the boiling     
sugar4 ,when not in use1  it should be  
kept hanging on a nail or hook4 ,when   

required for candy  making1 place       
thermometer in pitcher of warm water1 so
 that it may  rise gradually1 and return
 it to the warm water on removing it    
from  the hot candy4 ,this dissolves the
 clinging candy and protects the tube   
from breaking4 ,the wooden thermometer  
can be used to stir with1 and is  very  
easy to keep clean4    ,if there is no  
thermometer handy it is better to make a
 list of the  various stages in sugar   
boiling1 and learn how to test the      
sugar4  ,first there is the thread 7#baf
 ,f4 to #bah ,f47 ,this is reached when1
  on dipping the finger and thumb first 
into cold water and then into  the      
syrup1 you can draw them apart1 and an  
unbroken thread is formed1  which       
gradually can be drawn wider apart on   
further testing as the  degree of       
boiling is completed4    ,the next is   
the pearl 7#bbj ,f47 ,to see if the     
syrup has reached  this stage1 after the
 sugar has dissolved let it boil for    
eight to ten  minutes1 then dip a wooden

 skewer into the syrup to obtain a drop 
of  it4 ,dip the finger and thumb into  
cold water1 then rub the drop of  syrup 
between them2 if it feels smooth1 the   
syrup has reached the  desired stage4   
,the next is the blow 7#bcj ,f47 ,dip a 
spoon into the  sugar1 shake it1 and    
blow through the holes2 if sparks of    
light or  bubbles be seen1 you may be   
sure of the blow4 ,this is followed by  
the  feather 7#bce ,f47 ,to test this1  
dip a spoon into the boiling syrup1  and
 when it may be blown easily from the   
spoon in long shreds it has  reached the
 right degree4    ,illustration    ,next
 comes the ball 7#bdj ,f4 to #bej ,f47  
,dip the finger and thumb  first into   
cold water1 and then into the syrup1 the
 latter then can be  rolled into a soft 
ball between the finger and thumb4 ,a   
little longer  boiling gives the hard   
ball4 ,this in turn is succeeded by the 
crack  7#bij ,f4 to #cjj ,f47 ,to test  
this1 drop a little of the syrup into   
cold water2 if it then breaks off sharp 

and crisp it has reached the  crack4    
,the final stage is the caramel 7#cej   
,f47 which comes very  quickly after the
 crack1 the syrup becoming first a pale 
yellow1 and  then a rich golden brown1  
and finally black or burnt4 ,when it    
first  reaches this stage the pan should
 be removed from the fire1 a little     
lemon juice or water added1 and then the
 whole reboiled to the proper  stage or 
shade4 ,to prevent granulation1 it often
 is advisable to add a  pinch of cream  
of tartar1 to the pound of sugar4       
,chocolate ,fudge      #a cupful milk   
,pinch of salt    #b squares 7#b ozs47  
chocolate    #b cupfuls sugar    #a     
tablespoonful ,crisco    #a teaspoonful 
vanilla extract    ,put ,crisco1 milk1  
sugar1 salt1 and chocolate into         
saucepan1 and stir  and boil until it   
forms a soft ball when tested in cold   
water1 or #bdj  ,f4 ,remove from fire1  
add extract1 allow to stand a minute1   
and beat  until creamy4 ,pour into      
,criscoed tin and mark off into squares4

        ,clear ,almond ,taffy      #d   
cupfuls sugar    #a cupful ,crisco      
,pinch cream of tartar    #a cupful     
water    #b cupfuls almonds    #a_/b    
teaspoonful almond extract    #a_/d     
teaspoonful salt    ,blanch1 split1 and 
bake almonds to golden brown4 ,crisco a 
tin1 and  sprinkle almonds on it split  
side down4 ,dissolve sugar and water    
together in saucepan1 add ,crisco1 salt1
 and cream of tartar1 and boil  until   
when tested in cold water it will be    
brittle1 or #cjj ,f4 ,add  almond       
extract and pour over nuts4 ,when firm1 
cut in squares4    ,sufficient for one  
large pan4        ,cocoanut ,caramels   
#a cupful dessicated cocoanut    #b     
tablespoonfuls glucose    #a lb4 brown  
sugar    #c_/d cupful ,crisco    #a     
cupful water    #a cupful milk    #a    
cupful cream    #a teaspoonful rose     
extract    #a teaspoonful almond extract
    #a_/d teaspoonful salt    ,soak     
cocoanut in milk for twenty minutes1    
then put it into a saucepan  with sugar1

 glucose1 salt1 and one-third of the    
,crisco1 add second  third of ,crisco   
when it forms heavy thread1 or registers
 #bcj ,f41 add  third piece of ,crisco1 
cream and extracts1 when it again       
reaches #bcj  ,f4 ,when it reaches the  
hard ball stage or #bej ,f41 turn at    
once into a  ,criscoed tin4 ,cut when   
half cold4 ,when all are cut1 wrap each 
caramel  in waxed paper4        ,crisco 
,drops      #a_/b cupful golden syrup   
#d tablespoonfuls ,crisco    #a_/d      
cupful water    #a_/d teaspoonful salt  
#a_/b teaspoonful vanilla extract       
,put ,crisco1 golden syrup1 water1 and  
salt into saucepan and boil until  it is
 almost brittle when tested in cold     
water1 or #bij ,f41 then add  vanilla4  
,allow to cool down1 and then drop on to
 ,criscoed tin4    ,sufficient for      
twenty drops4        ,cream ,candy      
#a_/b cupful water    #b cupfuls brown  
sugar    #c tablespoonfuls ,crisco1     
melted    #a teaspoonful orange extract 
#a_/d teaspoonful salt    ,dissolve     

sugar in water in saucepan over fire1   
and boil until it spins  a heavy thread1
 add ,crisco and salt and boil until it 
forms a soft  ball when tested in cold  
water1 or #bdj ,f4 ,remove pan from     
fire1 add  orange extract1 allow to     
stand five minutes1 then stir until the 
syrup  begins to grain4 ,pour quickly   
into wet tin4 ,when half cold1 mark     
into squares2 leave till following day  
in a cool place2 then break up4  ,keep  
in airtight tins4    ,sufficient for    
twenty small squares4        ,crisco    
,fruit ,fudge      #b cupfuls sugar     
#a cupful milk    #b tablespoonfuls     
cocoa    #b tablespoonfuls ,crisco    #a
 teaspoonful vanilla extract    #a      
teaspoonful lemon extract    #a_/b      
cupful chopped ,english walnut meats    
#a_/b cupful sultana raisins    #b      
tablespoonfuls cream    ,pinch of salt  
,put ,crisco1 sugar1 cocoa1 salt1 and   
milk into saucepan1 and stir till  it   
boils to #bdj1 or until it forms a soft 
ball when tested in cold  water4 ,remove

 from fire1 add raisins1 cream1 nut     
meats1 and extracts1  and beat mixture  
until thick and creamy4 ,put back on    
stove1 and heat1  stirring constantly   
until melted1 then pour into ,criscoed  
tins4 ,when  partly cool mark into neat 
squares4    ,sufficient for thirty      
squares4        ,everton ,taffy      #a 
gill water    #b cupfuls brown sugar    
#d tablespoonfuls ,crisco    #a         
teaspoonful vanilla extract    ,pinch   
cream of tartar    #a_/d teaspoonful    
salt    ,put sugar and water into       
saucepan2 stir occasionally until it    
boils2  then add cream of tartar4 ,put  
cover on pan and boil five minutes1 add 
,crisco and salt and boil until1 when   
tried in cold water it will snap1  or   
#cjj ,f4 ,add vanilla and pour into     
,criscoed tin4 ,mark in squares  when   
half cold1 and break up when quite cold4
 ,wrap in waxed paper4        ,fig      
,fudge      ,pinch cream of tartar      
#a_/d lb4 chopped figs    #a lb4 brown  
sugar    ,pinch salt    #a tablespoonful

 ,crisco    #a cupful water    #a       
teaspoonful lemon extract    ,wash and  
dry figs1 then chop them4 ,put sugar and
 water into saucepan1  and dissolve1 add
 ,crisco and cream of tartar1 and when  
it boils1 add  figs1 and boil to a soft 
ball when tried in cold water1 or #bdj  
,f41  stirring all the time4 ,remove pan
 from fire1 add lemon extract and  salt1
 cool five minutes1 then stir until it  
begins to grain1 and  quickly pour into 
,criscoed tin4 ,when half cold mark in  
squares4        ,honey ,squares      #a 
cupful strained honey    #a cupful brown
 sugar    #b tablespoonfuls ,crisco     
#a_/b cupful cream    #a_/d teaspoonful 
salt    ,pinch cream of tartar    #a    
teaspoonful lemon extract    ,put       
,crisco1 salt1 honey1 cream and sugar   
into saucepan2 stir over slow  fire     
until dissolved1 then add cream of      
tartar4 ,boil until it forms a  hard    
ball when tested in cold water1 or #beb 
,f4 ,remove from fire1 stir  in lemon   
extract1 and pour into ,criscoed tin4   

,mark into squares before  cold4 ,wrap  
in waxed paper4    ,sufficient for      
twenty-five squares4        ,maple      
,candy      #a cupful maple sugar       
#a_/b cupful brown sugar    #a          
tablespoonful ,crisco    #a_/d          
teaspoonful salt    #a teaspoonful      
vanilla extract    #a cupful water      
,dissolve sugars in water in saucepan   
over fire1 when boiling add  ,crisco and
 salt and boil until it hardens when    
dropped in cold water1  or #beh ,f4     
,remove from fire and add vanilla4 ,pour
 into ,criscoed tins4  ,when half cold  
mark into squares4 ,wrap in waxed paper4
        ,molasses ,candy      #b cupfuls
 brown sugar    #a_/d cupful molasses   
#e tablespoonfuls ,crisco    #a_/d      
teaspoonful salt    #a gill water    #a 
teaspoonful vanilla extract    ,dissolve
 sugar in water in saucepan over fire1  
then add ,crisco1  molasses1 and salt   
and boil until when tested in cold water
 it forms a  hard ball1 or #bed ,f4 ,now
 add vanilla and pour into ,criscoed    

tin4 ,when  quite cold break into rough 
pieces4        ,peanut ,fudge      #b   
cupfuls brown sugar    #b tablespoonfuls
 ,crisco    #a cupful milk    #a_/d     
teaspoonful salt    #a cupful chopped   
peanuts    #a teaspoonful vanilla       
extract    ,boil milk1 sugar1 ,crisco1  
and salt until it forms a soft ball when
  tested in cold water1 or #bdj ,f4     
,remove from fire1 add nuts and         
vanilla1 beat until creamy4 ,pour into  
,criscoed tins1 and when cool cut  into 
cubes4    ,illustration                 
,illustration3 ,now1 good digestion wait
 on appetite and health on  both4       
,calendar of ,dinners        ,january #a
      99,black ,bean ,soup    ,roast    
,leg of ,mutton1 ,currant ,jelly        
,stewed ,tomatoes    ,baked ,sweet      
,potatoes    ,macedoine ,salad          
,cheese ,straws    ,fruit ,cake         
,coffee    99,black ,bean ,soup--#b cups
 black beans1 #c tablespoons ,crisco1 #a
 onion1  #a lemon1 #b quarts stock or   
water1 #b stalks celery1 #b hard-cooked 

eggs1  #a-a_/b tablespoons flour1 #c    
cloves1 #a tablespoon ,worcestershire   
sauce1  salt1 pepper1 red pepper1 and   
mustard to taste4    ,wash beans and    
soak over night2 in morning drain1 cover
 with boiling  water and boil #cj       
minutes2 drain1 throwing away water4    
,slice onion1  dice celery1 and cook #e 
minutes in half of ,crisco in soup pot2 
add  beans1 stock or water1 and cloves4 
,simmer until beans are soft1  add more 
water as stock or water boils away4 ,rub
 through sieve1 add  remaining ,crisco  
and flour rubbed together1 then heat to 
boiling  point1 add seasonings4 ,cut    
lemon in thin slices1 removing seeds1   
and  cut eggs in thin slices4 ,put them 
into a hot soup tureen1 and strain  soup
 over them4        ,january #b          
,palestine ,soup    99,jugged ,hare1    
,red ,currant ,jelly    ,brussels       
,sprouts    ,potato ,puff    ,endive    
,salad    ,cheese ,fingers    ,vanilla  
,souffle    ,coffee    99,jugged        
,hare--#a hare1 #a cup ,crisco1 #a-a_/b 

pounds gravy beef1 #a  onion1 #a lemon1 
#f cloves1 #a cup port wine1 few        
forcemeat balls1 salt1  red pepper and  
pepper to taste4    ,skin1 paunch and   
wash hare1 cut it into pieces1 dredge   
with flour1 and  fry in hot ,crisco4    
,have ready #a-a_/b pints gravy1 made   
from beef1 and  thickened with flour4   
,put this into jar2 add pieces of fried 
hare1  onion stuck with cloves1 lemon   
peeled and sliced1 and seasonings2      
cover jar tightly1 put into saucepan of 
boiling water1 and let it stew  until   
hare is quite tender1 taking care to    
keep the water boiling4  ,when nearly   
ready pour in wine1 add forcemeat balls1
 and allow to cook  #aj minutes4 ,serve 
with red currant jelly4    ,for         
forcemeat balls1 mix together in basin1 
#b tablespoons ,crisco1#d  tablespoons  
crumbs1 #a tablespoon chopped parsley1  
#a_/d teaspoon poultry  seasoning1 #a_/b
 teaspoon grated lemon rind1 seasoning  
of salt1 pepper1  red pepper1 and       
paprika1 and #a beaten egg1 form into   

small balls1 roll  in flour1 and add to 
hare4        ,january #c      99,lobster
 ,bisque    ,toasted ,crackers          
,olives    ,celery    ,pickles    ,roast
 ,pigeons    ,sweet ,potatoes    ,fried 
,hominy    ,lettuce ,salad    ,cheese   
,balls    ,lemon ,meringue ,pie         
,coffee    99,lobster ,bisque--#d       
tablespoons flour1 #c tablespoons       
,crisco1 #a  tablespoon salt1 #a head   
celery1 #b lobsters1 #a small onion1 #f 
whole  white peppers1 #d sprigs parsley1
 #a quart milk1 white pepper to taste4  
,cover lobsters with boiling water1 add 
salt1 celery diced1 whole  peppers1     
parsley and onion4 ,cook until lobsters'
 claws can easily be  pulled apart2 it  
will probably take #be minutes4 ,when   
cool enough to  handle1 cut lobsters    
down back1 remove meat from body and    
claws4 ,save  coral4 ,put back all tough
 parts with small claws and shells1 and 
cook  for #bj minutes in same liquor4   
,liquor must be considerably reduced4   
,dry coral1 rub through sieve4 ,blend   

,crisco and flour in saucepan over      
fire1 stir in milk1 let this come to    
boil1 add #b cups of strained  lobster  
broth4 ,bring to boiling point1 season  
with salt and pepper1  and stir in      
sifted coral enough to give liquid      
bright pink color4  ,place lobster meat 
cut in fine pieces in hot tureen1 pour  
hot mixture  over and serve hot4        
,january #d      ,lentil ,soup    ,roast
 ,loin of ,pork1 ,apple ,sauce          
,potato ,balls    ,artichokes1 a la     
,creme    99,orange ,salad    ,cheese   
,fingers    ,pineapple ,pudding         
,coffee    99,orange ,salad--#a         
tablespoon brandy1 #a tablespoon melted 
,crisco1  #a_/b teaspoon sugar1 #a      
teaspoon chopped tarragon1 #a teaspoon  
chopped  chervil1 and #f oranges4       
,cut peel from oranges1 carefully       
removing all pith1 cut out pulpy  pieces
 in each of natural divisions so that   
there is no skin of any  kind or pips   
taken out with pieces fruit1 sprinkle   
over these pieces  tarragon1 chervil1   

melted ,crisco1 brandy and sugar4 ,this 
salad should  be placed on ice if       
possible #a hour before serving4        
,january #e      ,cheese ,canapes       
,julienne ,soup    ,bread ,sticks       
99,roast ,stuffed ,chicken1 ,brown      
,gravy    ,creamed ,cauliflower         
,potato ,croquettes    ,olive ,salad    
,cheese ,relish    ,pistachio ,ice      
,cream    ,coffee    99,roast ,stuffed  
,chicken--#f tablespoons breadcrumbs1 #b
 tablespoons  ,crisco1 #b tablespoons   
chopped cooked ham1 #a beaten egg1 #a   
teaspoon  chopped parsley1 #a chicken1  
#b tablespoons milk1 seasoning red      
pepper1  white pepper1 salt1 powdered   
mace and herbs to taste4    ,clean and  
draw chicken4 ,melt ,crisco1 add it to  
crumbs1 ham1 egg1  parsley1 milk1 and   
seasonings2 mix and place in breast of  
fowl4 ,if  young chicken leave on feet1 
which should be scalded and skinned2  if
 an older bird1 cut off legs half-way to
 first joint1 turn back  pinions1 run   
skewer through them1 catching top part  

of legs2 tie  bottom part of legs       
together4 ,set in hot oven from #c_/d to
 #a-a_/d hours1  according to size2     
baste well with melted ,crisco1 and     
about #ae minutes  before it is finished
 dredge with flour and brown4 ,to make  
brown  gravy1 pour from tin fat1        
sprinkle in #b teaspoons browned flour1 
then  add #a cup boiling water1         
containing #a_/b teaspoon extract beef1 
salt  and pepper2 allow this to boil #c 
minutes1 strain over chicken1 or  serve 
in sauceboat4        ,january #f        
,oyster ,cocktail    ,fried ,cod ,steaks
    ,potatoes au ,gratin    99,stewed   
,tomatoes    ,cold ,slaw    ,cheese     
,wafers    ,cocoanut ,pudding    ,coffee
    99,stewed ,tomatoes--#a can         
tomatoes1 #b tablespoons ,crisco1 #a cup
  breadcrumbs1 seasoning salt1 pepper   
and paprika4    ,empty tomatoes into    
double boiler1 add breadcrumbs1 salt1   
pepper1 and  paprika1 and cook slowly   
for #a_/b an hour1 stirring from time to
  time4 ,just before serving add ,crisco

 and stir till melted4 ,while the       
tomatoes will be ready with #a_/b hour's
 cooking1 they are improved by  cooking 
#a hour1 and are better still if warmed 
again after cooling4        ,january #g 
,clam ,cocktail    ,boiled ,salmon with 
,parsley ,butter    ,roast ,duck1 ,olive
 ,sauce    and ,fried ,hominy    ,riced 
,potatoes    ,french ,peas    ,creamed  
,salsify    ,celery ,mayonnaise         
99,cheese ,ramekins    ,banbury ,tarts  
,coffee    99,cheese ,ramekins--#d      
tablespoons flour1 #c tablespoons       
,crisco1 #a_/b cup  milk1 #c whole eggs1
 #a white egg1 salt1 white pepper1 and  
red pepper to  taste1 and #a_/b cup     
grated cheese4    ,in saucepan1 mix     
,crisco and flour over fire1 when smooth
 stir in milk1  and cook until thick1   
add seasonings2 mix well4 ,remove pan   
from fire1  add yolks eggs #a by #a1 mix
 each thoroughly1 then mix in cheese1   
and  fold in stiffly beaten white egg4  
,pour into ,criscoed ramekins1 and  bake
 in hot oven #ae minutes4 ,serve hot4   

,january #h      ,cherry ,cocktail      
,corn ,soup    ,crisp ,crackers    ,pot 
,roast with ,dumplings    ,lettuce and  
,radish ,salad    99,cheese ,biscuits   
,spice ,jelly    ,coffee    99,cheese   
,biscuits--#d teaspoons flour1 #f       
tablespoons grated ,parmesan  cheese1 #c
 tablespoons ,crisco1 #a yolk of egg1 #b
 teaspoons cold water1  salt and red    
pepper to taste4    ,mix flour and      
cheese2 add salt and red pepper to      
taste4 ,rub in ,crisco  lightly4 ,mix   
yolk egg with water2 add enough of these
 to mix flour1  etc41 to stiff paste4   
,knead till smooth on floured board1    
then roll  out and cut into biscuits    
with small cutter2 lay on ,criscoed tin 
and bake in quick oven #h to #aj        
minutes1 or until they are a delicate   
biscuit color4 ,they require to be      
carefully watched1 as they burn  easily4
 ,parmesan cheese is best1 but other dry
 kinds can be used4  ,the biscuits are  
brittle1 so always prepare more than are
 actually  required4 ,they rewarm well  

with care4        ,january #i           
,vermicelli ,soup    99,beef ,loaf1     
,tomato ,sauce    ,mashed ,potatoes     
,baked ,squash    ,apple and ,celery    
,salad    ,cheese ,wafers    ,mince ,pie
    ,coffee    99,beef ,loaf--#b pounds 
lean meat1 #c tablespoons ,crisco1 #a_/d
 pound salt  pork1 #a cup cracker       
crumbs1 #c beaten eggs1 #a teaspoon     
onion juice1 #a  tablespoon lemon juice1
 #a cup beef stock1 salt and pepper to  
taste4    ,wipe meat1 remove all skin   
and membranes1 then put it through meat 
grinder1 add ,crisco melted1 eggs1      
crumbs1 onion juice1 lemon juice1  stock
 and seasonings4 ,press into greased pan
 and cover4 ,bake #a hour4  ,baste      
occasionally during baking with melted  
,crisco4        ,january #aj      ,cream
 of ,carrot ,soup    ,pickles    ,celery
    ,olives    99,beef ,steak and       
,kidney ,pie    ,baked ,potatoes        
,scalloped ,onions    ,cauliflower      
,salad    ,cheese    ,crackers    ,lemon
 ,snow    ,coffee    99,beef ,steak and 

,kidney ,pie--#b pounds lean steak1 #d  
sheep's  kidneys1 some melted ,crisco1  
salt and pepper to taste1 #a tablespoon 
,worcestershire sauce1 and some pie     
crust4    ,cut steak very thinly and dip
 it in melted ,crisco1 then in flour    
seasoned with salt and pepper4 ,roll up 
pieces of steak and lay them in         
fireproof baking dish4 ,skin kidneys1   
cut them in thin slices1 leaving  out   
fat in middle kidney2 dip them also in  
seasonings and lay them on  top of meat4
 ,sprinkle in ,worcestershire sauce and 
fill up dish with  water4 ,roll pastry  
rather larger than size required for    
dish4 ,wet  edge of dish and put narrow 
band of paste round2 wet band1 place on 
it  remainder of paste1 which cut to    
size of dish1 then pinch edges1 and     
brush over with beaten egg4 ,make large 
hole in top and into this put  ends some
 leaf-shaped pieces of paste1 with an   
ornament in center2  brush leaves over  
with egg and bake in hot oven #a-a_/b   
hours4        ,january #aa      ,tomato 

,bisque    ,pickled ,peaches    ,celery 
99,roast ,rabbit1 ,currant ,jelly ,sauce
    ,hominy ,squares    ,riced ,potatoes
    ,boiled ,onions    ,cranberry ,salad
    ,apricot ,tapioca    ,coffee        
99,roast ,rabbit--#f tablespoons        
breadcrumbs1 #c tablespoons chopped     
cooked ham1 #c tablespoons ,crisco1 #a  
tablespoon chopped parsley1 #a  teaspoon
 grated lemon rind1 #a_/b teaspoon      
powdered herbs1 #c chopped  mushrooms1  
three beaten eggs1 #a rabbit1 salt1     
pepper1 and red pepper  to taste4 ,beat 
up eggs1 add mushrooms1 ,crisco1 ham1   
breadcrumbs1  parsley1 and seasonings1  
and mix well4 ,wipe rabbit1 and season  
inside  with pepper1 salt1 and powdered 
cloves4 ,lay forcemeat inside rabbit    
and sew top2 skewer head back and legs  
on each side2 roast #a hour1  basting   
well with melted ,crisco4 ,serve hot    
with currant jelly sauce4               
,january #ab      ,clear ,soup    ,roast
 ,duck1 ,plum ,jelly    ,mashed ,turnips
    99,potato ,croquettes    ,apple     

,salad    ,hot ,cheese ,wafers    ,grape
 ,fruit ,jelly    ,coffee    99,potato  
,croquettes--#b pints mashed potatoes1  
#b eggs1 #b tablespoons  ,crisco1 #a    
tablespoon chopped parsley1 salt1       
pepper1 and red pepper to  taste4       
,mash potatoes by rubbing them through  
wire sieve with back of wooden  spoon2  
dissolve ,crisco1 add it to potatoes    
with #a of eggs well beaten  and        
seasonings4 ,mix and divide into #aj or 
#ab pieces1 form them  into neat        
croquettes1 brush over with remaining   
beaten egg1 toss in  breadcrumbs1 and   
fry in hot ,crisco4        ,january #ac 
,oysters on ,half ,shell    ,radishes   
,pickled ,pears    99,mutton ,cutlets   
,potato ,balls    ,chestnut ,puree      
,lettuce1 ,french ,dressing             
,pineapple ,bavarian ,cream    ,cakes   
,coffee    99,mutton ,cutlets--,slit #a 
pound chestnuts1 place in hot oven to   
loosen  skins1 shell and take off inner 
skin4 ,place in saucepan with gravy  to 
cover and #a_/b teaspoon salt4 ,boil    

until tender1 then drain and rub        
through sieve4 ,chop fine #b slices ham1
 add #b tablespoons ,crisco with  #a_/d 
pound chestnut puree1 season with salt1 
pepper and red pepper4 ,add  #a egg yolk
 and mix4 ,trim #h cutlets1 make #a_/d  
cup ,crisco hot in frying  pan1 cook    
cutlets #a minute on right side only1   
then arrange them flat  on dish1 cover  
with another with weight on top1 leave  
until cold4  ,spread puree over cooked  
side of cutlets1 brush with beaten egg  
and cover with breadcrumbs4 ,fry on both
 sides1 and place in oven #e  minutes4  
,dish in circle on mashed potatoes2 fill
 center with fried  potato balls and    
sprinkle with1 chopped parsley4 ,serve  
with gravy4        ,january #ad         
,cream of ,cheese ,soup    ,celery      
,olives    99,codfish ,balls    ,baked  
,potatoes    ,baked ,macaroni and ,peas 
,spinach ,salad    ,cheese ,relish      
,fig ,pudding    ,coffee    99,codfish  
,balls--#b cupfuls mashed potatoes1     
#a-a_/b cupfuls shredded  codfish1 #a   

egg1 #a tablespoonful ,crisco1 melted1  
#a_/h teaspoonful  pepper4 ,put codfish 
in wire strainer1 let cold water run    
through and  squeeze dry4 ,mix the hot1 
unseasoned potatoes with codfish4 ,to   
this  add the melted ,crisco1 beaten egg
 and pepper4 ,beat well4 ,shape in      
balls and fry in deep ,crisco until a   
golden brown color4        ,january #ae 
,vegetable ,soup    ,pickled ,beets     
,celery    ,olives    ,sauted ,chicken1 
,brown ,gravy    99,candied ,sweet      
,potatoes    ,lettuce and ,green ,pepper
 ,salad    ,plum ,pudding1 ,hard ,sauce 
,coffee    99,candied ,sweet            
,potatoes--#ab sweet potatoes1 #a cup   
boiling water1  brown sugar1 #a_/d cup  
,crisco1 salt1 pepper1 and powdered     
cinnamon4 ,pare  and parboil potatoes1  
cut in halves1 boil #aj minutes1 drain1 
lay in  greased baking dish4 ,spread    
with ,crisco1 sprinkle with brown sugar1
  salt1 pepper1 and powdered cinnamon1  
pour in boiling water and  cook until   
tender4 ,baste often with sauce in pan  

while cooking4 ,the  cinnamon may be    
omitted4        ,january #af            
99,lettuce ,cocktail    ,cream of       
,spinach ,soup    ,broiled ,hamburg     
,steak    ,baked ,potatoes    ,brussels 
,sprouts    ,pineapple ,salad    ,cheese
 ,balls    ,urney ,pudding    ,coffee   
99,lettuce ,cocktail--#a crisp head of  
lettuce1 #d tablespoons tomato  catsup1 
#b tablespoons ,crisco1 #b tablespoons  
,worcestershire sauce1 #d  hard-cooked  
eggs1 #d tablespoons vinegar1 #c        
tablespoons sugar1 #d small  onions1 and
 salt to taste4    ,cut lettuce fine    
with scissors and shred eggs and onions4
 ,melt ,crisco1  when cool1 add tomato  
catsup1 ,worcestershire sauce1 sugar1   
vinegar and  salt4 ,at serving time pour
 this sauce over lettuce1 eggs and      
onions4  ,serve very cold in cocktail   
glasses4        ,january #ag      ,prune
 ,cocktail    99,brown ,fricassee of    
,chicken    ,boiled ,rice    ,baking    
,powder ,biscuit    ,apple and ,celery  
,salad    ,mince ,pie    ,coffee        

99,brown ,fricassee of ,chicken--,draw1 
singe1 and joint chicken4 ,put #d       
tablespoons ,crisco in saucepan2 when   
brown1 put in chicken4 ,stir until      
every piece is nicely browned1 then add 
#b tablespoons flour1 stir  again1 add  
#a pint boiling water or stock1 stir    
until it boils2 add #a  teaspoon of     
salt4 ,cover1 and let simmer gently     
until tender1 then  add #a teaspoon     
onion juice1 and little black pepper4   
,put neck-piece1  heart1 liver1 gizzard1
 and back pieces in center of dish2 put 
#b pieces  of breast on top1 second     
joints on one side of plate1 legs       
crossed on  other1 and wing at each end 
of plate4 ,pour sauce over1 sprinkle    
with  chopped parsley1 and serve4       
,january #ah      ,broiled ,halibut     
,maitre d',hotel ,potatoes              
99,escalloped ,tomatoes    ,lettuce1    
,french ,dressing    ,pumpkin ,pie      
,cheese ,squares    ,coffee             
99,escalloped ,tomatoes--,drain juice   
from #a can tomatoes4 ,brush baking     

dish over with ,crisco1 and cover bottom
 with tomatoes2 dot with  ,crisco1      
dredge with pepper and salt1 and        
sprinkle generously with  breadcrumbs3  
arrange another layer of tomatoes1 and  
crumbs1 and  so proceed until dish is   
filled4 ,pour over all enough of juice  
of  tomatoes to moisten well1 and then  
finish dish with covering of  crumbs4   
,bake #bj minutes in moderate oven4     
,january #ai      ,consomme with        
,vermicelli    ,grated ,parmesan ,cheese
    ,fried ,oysters1 ,sauce ,tartare    
99,mushrooms ,cooked ,under ,glass      
,bells    ,supreme of ,chicken          
,asparagus1 ,cream ,glac    ,orange ,ice
    ,coffee    99,mushrooms ,cooked     
,under ,glass ,bells--,saute #a_/b pound
 of peeled  mushroom caps1 in #c        
tablespoons ,crisco1 season with salt   
and paprika1  add #a cup of cream1 cover
 and let simmer until reduced a little4 
,arrange mushrooms on round of bread in 
mushroom dish1 pour liquid  over1 cover 
with glass bell and bake #bj minutes in 

moderate oven4 ,send  to table without  
removing glass1 which confines delicate 
flavor and  aroma of mushrooms4         
,january #bj      ,clam ,chowder        
,rolled ,beefsteak1 ,peanut ,butter     
,sauce    ,succotash    ,boiled ,onions 
99,cream ,cheese and ,pimiento ,salad   
,baked ,custard    ,lady ,fingers       
,black ,coffee    99,cream ,cheese and  
,pimiento ,salad--,wash and dry #a can  
pimientoes4  ,fill them with creamed    
cheese4 ,chill1 slice and serve on crisp
  lettuce leaves with following         
dressing3 ,mix #a_/b tablespoon salt1   
#a_/b  tablespoon mustard1 #c_/d        
tablespoon sugar1 and #a tablespoon     
flour1  and when thoroughly blended1 add
 #b egg yolks1 slightly beaten1 #c      
tablespoons melted ,crisco1 #c_/d cup   
milk1 and #a_/d cup vinegar4 ,cook in   
double boiler1 stirring constantly1     
until mixture thickens4 ,strain and     
cool4        ,january #ba      99,cream 
of ,lettuce ,soup    ,roast ,shoulder of
 ,mutton1 ,caper ,sauce    ,mashed      

,potatoes    ,baked ,squash    ,celery  
,salad    ,cheese ,wafers    ,apple     
,tapioca    ,coffee    99,cream of      
,lettuce ,soup--#c cups white stock1 #b 
heads lettuce1 #b  tablespoons cooked   
rice1 #a_/d cup cream1 #a_/d tablespoon 
onion1 finely  chopped1 #a tablespoon   
,crisco1 yolk #a egg1 nutmeg1 salt and  
pepper to  taste4 ,remove outer leaves  
from lettuce and shred it4 ,cook onion  
#e  minutes in ,crisco1 add lettuce1    
rice1 and stock4 ,add cream1 yolk egg   
slightly beaten1 nutmeg1 salt1 and      
pepper to taste4        ,january #bb    
,filleted ,anchovies with ,lemon        
,celery    ,ripe ,olives    ,salted     
,pistachio ,nuts    ,consomme1 a la     
,royale    99,halibut ,turbans    ,roast
 ,goose1 ,apple ,jelly    ,potato ,puff 
,mashed ,turnip    ,endive and          
,roquefort ,cheese ,salad    ,coupe ,st4
 ,jacques    ,coffee    99,halibut      
,turbans--,have #d slices halibut cut   
#a_/b an inch thick2  remove skin and   
bone1 thus securing #af fillets4 ,dip in

 melted ,crisco2  squeeze over juice of 
#a lemon1 little onion juice and        
sprinkle with  salt and pepper4         
,commencing with the widest end1 roll   
each fillet into  a turban and fasten by
 running through each ,criscoed wooden  
skewer4  ,bake #bj minutes1 basting with
 hot stock1 or ,crisco melted in hot    
water4 ,arrange crown shape on serving  
dish4 ,fill the center with  boiled     
potato-balls1 dressed with salt1        
,crisco1 and chopped parsley4  ,serve   
with ,hollandaise sauce4        ,january
 #bc      ,barley ,soup    ,corned ,beef
    99,ladies' ,cabbage    ,fried       
,celery    ,beet ,salad    ,cheese      
,crackers    ,arrowroot ,pudding with   
,stewed ,fruit    ,coffee    99,ladies' 
,cabbage--,cut small1 hard head cabbage 
into halves2 remove  core and harder    
portions1 chop remaining part quite     
fine4 ,throw this  into kettle of       
boiling salted water1 boil uncovered for
 #cj minutes2  drain in colander4 ,put  
cabbage back in saucepan1 add #b        

tablespoons  ,crisco1 #a tablespoon     
flour2 dust flour over cabbage2 stir    
carefully  with wooden spoon1 and add   
#a_/b pint of milk1 #a_/b teaspoon of   
salt  and #a saltspoon of white pepper4 
,stand this on back part of stove to    
simmer #aj minutes2 send to table4      
,january #bd      ,blue ,points         
,brown ,bread ,sandwiches    ,broiled   
,squabs    ,potato ,croquettes          
99,cauliflower au ,gratin    ,asparagus 
,salad    ,cheese ,fingers    ,spanish  
,cream    ,coffee    99,cauliflower au  
,gratin--,boil #a large cauliflower1    
drain it1 and  break sprigs apart4      
,arrange in layers in ,criscoed baking  
dish1  sprinkling each layer with       
cheese1 seasoning it with pepper and    
salt1  and little melted ,crisco4 ,when 
dish is filled pour on #a cup white     
sauce1 sprinkle top with crumbs and     
cheese1 and let bake #ae minutes to     
brown4        ,january #be              
,sardines on ,toast1 ,caper ,sauce      
99,risotto ,peas    ,fried ,canned      

,tomatoes    ,lettuce and ,hard-,cooked 
,eggs    ,jellied ,prunes ,whipped      
,cream    ,gold ,cake    ,coffee        
99,risotto--#a_/b pound rice1 #a small  
onion1 #d tablespoons ,crisco1 #a_/d    
cup grated ,parmesan cheese1 #a_/b pint 
tomato sauce1 about #a pint good  stock1
 salt1 pepper1 nutmeg1 and #a_/b        
teaspoon saffron4    ,wash rice in      
several courses of water1 drain and dry4
 ,peel and chop  onion4 ,melt ,crisco in
 stewpan2 when hot add onion1 fry over  
gentle  fire until light fawn color1    
then add rice2 shake pan over fire for  
a few minutes1 so as to fry rice a      
little4 ,next add seasoning1 salt1      
pepper1 nutmeg1 and saffron2 moisten    
with little stock1 and add more  as rice
 begins to swell4 ,when stock is used   
up1 gradually add sauce4  ,when rice is 
tender mix in grated cheese4 ,it is then
 ready to serve4  ,in preparing this    
dish remember that rice should be well  
done1 and  should be neither too dry nor
 too moist4        ,january #bf         

,onion ,soup    ,roast ,chicken1        
,chestnut ,stuffing1    ,giblet ,sauce  
,cranberries    ,celery au ,jus         
,baked ,macaroni with ,cheese           
99,grapefruit ,salad    ,burnt ,almond  
,ice ,cream    ,coffee    99,grapefruit 
,salad--,take out inside of grapefruit1 
and cut edge  of shell into points2     
slice meat of fruit with #b oranges1 #a 
cup  pineapple1 #a cup cherries1 #a_/b  
cup chopped nut meats1 #a diced apple1  
the juice of #a lemon1 and #c           
tablespoons powdered sugar2 fill shell1 
and serve with following dressing3      
,beat yolks #b eggs until creamy1 then  
add to them #a_/b teaspoon dry  mustard 
and same quantity salt4 ,next beat in   
slowly #d tablespoons  melted ,crisco   
and #f tablespoons hot vinegar4 ,cook in
 double boiler  until it thickens4 ,when
 cold1 and just before serving1 #a cup  
of cream1  sweet or sour1 may be folded 
in4        ,january #bg      ,shrimp    
,cocktail    99,salmon ,croquettes1     
,tomato ,sauce    ,french ,peas         

,mashed ,potatoes    ,pickled ,mangoes  
,cottage ,pudding1 ,maple ,sauce        
,coffee    99,salmon ,croquettes--#a    
pound can salmon1 #a_/b teaspoon salt1  
red  pepper to taste1 #a_/d cup         
crackercrumbs1 #a_/b teaspoon grated    
onion1  #a well beaten egg1 #a          
tablespoon ,crisco1 and #a tablespoon   
chopped  parsley4    ,from #a can       
salmon1 opened neatly1 take fish and    
chop it fine2 add salt  and pepper1     
,crisco1 parsley and crackercrumbs2     
moisten it with the egg  and mix well1  
turn out upon dish2 then roll into      
cones1 dip these in  beaten egg seasoned
 with salt and pepper1 roll in          
breadcrumbs4 ,fry in  deep ,crisco until
 delicate brown1 drain them a moment1   
arrange neatly  on hot dish and serve   
with tomato sauce4 ,the ,crisco should  
be heated  until crumb of bread becomes 
golden brown in #dj seconds4            
,january #bh      99,croutes1 a la      
,marie    ,oyster ,balls1 ,horseradish  
,sauce    ,potato ,souffle    ,baked    

,cucumbers    ,nut and ,celery ,salad   
,chocolate ,bavarian ,cream    ,coffee  
99,croutes1 a la ,marie--,pass #a small 
tureen foie gras through fine  wire     
sieve4 ,put in basin1 add #a teaspoon   
,crisco1 pepper and salt to  taste1 and 
then stir in gently #a_/b a gill cream4 
,pipe with a star  tube on to round     
croute of short crust2 garnish with     
pimientoes cut in  strips and whipped   
cream4        ,january #bi      ,lobster
 ,canapes    ,cream of ,oyster ,soup    
,crackers    ,olives    ,celery         
,planked ,shad1 ,roe ,sauce    ,duchess 
,potatoes    ,cucumbers1 ,french        
,dressing    99,cabinet ,pudding        
,coffee    99,cabinet ,pudding--#h stale
 lady fingers1 #ab macaroons1 #c        
tablespoons  cherries1 currants1 and    
citron peel chopped fine1 #a tablespoon 
sugar1  #c eggs1 #a pint milk1 #b       
teaspoons ,crisco1 and vanilla extract4 
,decorate bottom of mold with some      
fruit1 lay row macaroons round edge  of 
bottom4 ,cut ladyfingers into pieces1   

mix with fruit and loosely  fill mold4  
,beat eggs with little cold milk1 and #b
 teaspoons ,crisco1  scald remainder of 
milk1 and pour on to eggs1 beating at   
the same  time4 ,sweeten and flavor to  
taste4 ,gently pour this into mold4     
,cover  with ,criscoed paper and place  
in steamer to cook until set4 ,this will
  take #c_/d of an hour4 ,let pudding   
stand #a minute or #b before turning    
out4 ,serve with custard sauce4         
,january #cj      99,croutes1 a la      
,rosamonde    ,roast ,tenderloin of     
,pork    ,sweet ,potatoes1 ,southern    
,style    ,spinach1 a la ,creme         
,parmesan ,cheese    ,apple ,salad      
,cranberry ,pie    ,coffee              
99,croutes1 a la ,rosamonde--,take some 
small round tomatoes1 and cut  in slices
 #a_/d inch thick4 ,lay in dish and     
sprinkle with melted ,crisco1  vinegar1 
pepper and salt4 ,then make some round  
croutes of short paste  little larger   
than tomato2 place #a slice tomato on   
each1 #a rolled  fillet anchovy on top1 

and garnish with #a hard-cooked egg yolk
 and  small piece white endive4         
,january #ca      ,spinach ,soup        
99,irish ,stew    ,baked ,macaroni      
,onion and ,lettuce ,salad    ,cheese   
,puffs    ,golden ,parfait    ,coffee   
99,irish ,stew--#a pound middle neck    
mutton1 #b pounds potatoes1 #d  onions1 
#a tablespoon ,crisco1 bunch of herbs1  
pepper and salt1 #a  tablespoon flour1  
#a teaspoon chopped parsley1 and cold   
water4    ,put ,crisco into saucepan    
with mutton which should be cut into    
small  pieces4 ,peel and quarter onions1
 and put them in saucepan1 add herbs    
and barely cover with cold water4 ,peel 
potatoes1 choose small ones and  do not 
cut them up1 and lay over meat1 sprinkle
 little salt and pepper  on potatoes and
 bring to boil4 ,then add flour and     
stand saucepan where  it will stew      
gently #b hours4 ,take out herbs1 season
 to taste with  salt and pepper4 ,dish  
up meat in circle on flat dish1 put     
potatoes and  onions in center1 leaving 

#a potato in saucepan1 to mash and      
thicken  the gravy a little1 pour gravy 
over stew1 and sprinkle with parsley4   
,inferior cuts of mutton can be used    
advantageously for this dish1  such as  
scrag-end or breast of mutton2 the bones
 and gristle with long  stewing give a  
nice flavor to the dish4                
,february #a      99,braised ,loin of   
,mutton with ,mushrooms    ,boiled      
,potatoes    ,spinach ,garnished with   
,hard-,cooked ,eggs    ,spiced ,currants
    ,carrot ,salad    ,coffee ,jelly    
,coffee    99,braised ,loin of ,mutton  
with ,mushrooms--#c pounds loin mutton1 
#a  stalk celery1 #a_/b teaspoon whole  
peppers1 #a bunch of sweet herbs1 #b    
tablespoons ,crisco1 pepper1 salt1 red  
pepper1 #a turnip1 #a carrot1 #b or  #c 
cloves1 sprig of parsley1 and #b        
tablespoons flour4    ,remove bone from 
mutton1 thoroughly rub it with salt1    
pepper1 and red  pepper2 roll up and tie
 into roll2 cut up celery1 onion1       
carrot1  and turnip1 and lay them at    

bottom of stewpan with sweet herbs and  
parsley2 lay mutton on top of these1 and
 pour round enough water to  #c parts   
cover it1 simmer slowly #a-a_/b to #b   
hours2 lift mutton into  dripping tin   
with few tablespoons gravy2 set in brisk
 oven until  brown2 strain gravy and    
skim off fat1 put ,crisco into saucepan1
 and  when brown1 add flour1 and brown  
also2 then add gravy gradually1  little 
pepper and salt1 and #a dozen button    
mushrooms1 skinned2 boil #h  minutes2   
dish mutton with mushrooms round1 and   
gravy strained over4        ,february #b
      99,artichoke ,soup    ,fried      
,fillets of ,fish1 ,sauce ,tartare      
,riced ,potatoes    ,onions ,stuffed    
with ,nuts    ,egg ,salad    ,toasted   
,cheese    ,russian ,charlotte          
,coffee    99,artichoke ,soup--#b pints 
white stock or water1 #a pint milk1 #b  
pounds ,jerusalem artichokes1 #b onions1
 #a bay leaf1 #a strip celery1 #b       
tablespoons ,crisco1 pepper and salt to 
taste4    ,wash artichokes1 put #a      

tablespoon vinegar into basin of water  
and keep  artichokes in it as much as   
possible while paring them1 to preserve 
their whiteness4 ,cut onions1 bay leaf1 
celery1 and artichokes into  slices1    
melt ,crisco in stewpan1 fry vegetables 
#aj or #ae minutes  without browning2   
then pour in stock and boil until       
tender4 ,rub  through fine sieve1 return
 to saucepan1 add milk and seasoning1   
bring  to boil and serve4    ,when a    
thicker soup is desired #a dessertspoon 
of cornstarch1 flour1 or  a mashed      
potato should be blended with little    
milk or stock1 and added  to soup a few 
minutes before serving4        ,february
 #c      ,consomme du ,barry    ,roast  
,ribs of ,beef    99,franconia ,potatoes
    ,corn ,cakes    ,mashed ,turnips    
,radish ,salad    ,marshmallow ,pudding 
,coffee    99,franconia ,potatoes--,pare
 #aj medium-sized potatoes2 parboil five
  minutes4 ,place on grate under roast  
ribs of beef4 ,baste with melted        
,crisco1 and bake from #bj to #cj       

minutes1 turning often4        ,february
 #d      ,steamed ,oysters    ,lamb's   
,tongues1 ,tremont ,style    ,browned   
,potatoes    99,anchovy ,fritters       
,romaine ,salad    ,madeira ,jelly      
,coffee    99,anchovy ,fritters--,pound 
yolks #b hard-cooked eggs with #a_/b    
dozen  bottled anchovies1 #a teaspoon   
capers #d tablespoons ,crisco and #d    
tablespoons grated ,parmesan cheese4    
,rub all through fine wire sieve  and   
add yolk #a raw egg and #a tablespoon   
breadcrumbs4 ,season with  pepper and   
with salt if it is needed4    ,form     
paste into small balls1 roll first in   
breadcrumbs1 then in egg  and again in  
crumbs1 and drop into hot ,crisco4      
,serve on napkin with  grated ,parmesan 
cheese4 ,the recipe as here given may be
 doubled1 and  redoubled as many times  
as it is thought the demand for fritters
  will warrant4        ,february #e     
,broiled ,smelts    ,chicken1 a la      
,florentine    ,brussels ,sprouts with  
,cheese    ,spanish ,salad    ,cheese   

,loaf    99,date ,souffle    ,coffee    
99,date ,souffle--,stone and chop #a_/b 
pound dates and cook them in  #a_/b cup 
boiling water1 mashing until smooth4    
,add #a tablespoon melted  ,crisco1     
stiffly beaten whites #e eggs1 #a_/d cup
 sugar1 #a tablespoon  lemon juice1 and 
salt to taste4 ,pour into ,criscoed     
souffle mold and  bake until brown1 or  
#be minutes4 ,serve cold with boiled    
custard or  whipped cream4              
,february #f      ,rose and ,white      
,radishes with ,butter    ,cream of     
,mutton ,soup    ,baked ,bluefish1      
,breslin ,style    99,planked ,chicken  
,jerusalem ,artichokes ,saute    ,apple 
and ,cress ,salad    ,snow ,pudding with
 ,chocolate ,sauce    ,coffee           
,planked ,chicken--,cream together #a_/d
 cup ,crisco1 #a teaspoon minced  onion1
 #a_/d tablespoon each of minced red    
pepper1 green pepper1 and  parsley1     
#a_/b clove minced garlic1 and #a       
teaspoon lemon juice4    ,split #a young
 chicken as for broiling1 place in pan1 

sprinkle with  salt and pepper1 dot over
 with ,crisco1 and bake until nearly    
done in a  quick oven4 ,then ,crisco    
plank1 arrange upon it border made from 
#b cups  of hot mashed potatoes to which
 have been added seasoning and beaten   
yolks of #c eggs4 ,this is put on with a
 pastry tube and may be made  as        
fanciful as desired1 with rosettes and  
pyramids4 ,brush over with  beaten egg  
diluted slightly with water1 and place  
chicken in center4  ,peel and saute #h  
large mushroom caps1 place on chicken   
7which has been  spread with prepared   
butter71 place in very hot oven to brown
 potatoes  and finish cooking chicken4  
,serve on plank at once4                
,february #g      ,crab ,canapes    ,st4
 ,germain ,soup    99,braised ,fillet of
 ,beef    ,french ,bean ,salad          
,bar-,le-,duc ,cream    ,fruits    ,nuts
    ,biscuits    ,cheese    ,coffee     
99,braised ,fillet of ,beef--,tie up    
fillet of beef neatly with string  and  
put in stewpan1 bottom of which has been

 well ,criscoed and lined  with thin    
slices fat bacon and #b sliced onions4  
,cook for #bj minutes1  then barely     
cover with stock1 add #a wineglass of   
sherry1 and bring to  a boil2 then add  
#a small onion stuck with cloves1 #a    
small turnip1 #a  carrot1 #a bouquet of 
herbs1 #a tablespoon ,crisco1 salt and  
pepper to  taste4    ,let meat simmer   
gently in this for #a-a_/b to #b hours4 
,for garnish1 take  equal quantities of 
,french peas and string beans1 artichoke
 bottoms1  new carrots and turnips4 ,cut
 latter in uniform shapes with fancy    
vegetable cutter1 and cook them separate
 in consomme4 ,strain off about  #c_/d  
pint of stock from fillet of beef1 and  
pour on brown roux1 made  with #b       
tablespoons each of flour and ,crisco2  
stir until it boils1 add  small piece of
 glaze and reduce a little over quick   
fire4 ,add dash of  kitchen bouquet1    
salt1 and pepper4 ,dish up fillet of    
beef1 glaze it  with some of sauce1 and 
arrange vegetables around it in little  

heaps1  each kind separate4 ,serve      
remainder of sauce in a boat4           
,february #h      ,faubonne ,soup       
,baked ,fish    ,grenadins of ,veal     
,roast ,pigeons    ,endive ,salad       
99,fruit ,snowballs    ,coffee          
99,fruit ,snowballs--,cream #a_/d cup   
,crisco with #a_/b cup sugar1 add #a_/d 
cup milk1 #a cup flour1 #a teaspoon     
baking powder1 and #c stiffly beaten    
egg whites4 ,mix and divide into small  
,criscoed molds1 cover with  ,criscoed  
papers1 and steam #ce minutes4 ,turn    
out1 sprinkle with  powdered sugar1     
garnish with candied cherries and       
pineapple and serve  with custard sauce 
made with egg yolks4        ,february #i
      ,petite ,marmite    99,goulash of 
,veal    ,cauliflower1 ,cream ,sauce    
,braised ,endive    ,orange ,salad      
,mousseline ,pudding    ,coffee         
99,goulash of ,veal--#a-a_/b pounds lean
 veal1 #a pound partly cooked  new      
potatoes1 #d tablespoons ,crisco1 #a_/b 
small onion1 #a_/b pint cream1  paprika1

 pepper1 and salt4 ,free meat from skin 
and sinews and cut it  into dice4 ,cut  
potatoes into cubes4 ,melt ,crisco in   
saucepan1 add meat  and fry lightly for 
several minutes1 add onion1 finely      
chopped1 stir  over fire for about #e   
minutes1 season with salt and pepper to 
taste  and add potatoes4 ,pour off      
superfluous fat1 mix carefully and      
moisten with cream and #a tablespoon    
rich white stock1 season with  a        
sufficiency of paprika pepper to give   
sauce a pink tint1 and cook  gently for 
#bj minutes4 ,it is best to cook the    
,goulash at latter stage  in a fireproof
 earthenware stewpan1 in which it should
 be sent to  table4 ,great care must be 
taken so as not to break potatoes while 
cooking4 ,serve very hot4               
,february #aj      ,broiled ,beefsteak  
,baked ,potatoes    ,creamed ,onions    
,waldorf ,salad    ,jellied ,figs       
,nut ,cookies    ,coffee    99,waldorf  
,salad--#a quart chopped apples1 #b cups
 diced celery1 #a-a_/b  cups blanched   

and shredded almonds1 and #b_/c cup     
rolled pecan nut  meats4    ,dress with 
following dressing1 adding little more  
sugar and lemon  juice to taste1 just   
before serving4 ,mix #a tablespoon      
melted ,crisco1  #a teaspoon each       
mustard and white sugar1 #a_/b teaspoon 
salt and #a_/d  teaspoon pepper4 ,add #b
 well beaten egg yolks and then beat in 
slowly #d  tablespoons lemon juice4     
,cook in double boiler till it thickens4
 ,then  add whites #b eggs beaten stiff4
 ,keep on ice till wanted4 ,stir in #a  
cup  whipped cream just before serving4 
,this is very good made with #e egg     
yolks and #a_/b cup thin cream if       
whipping cream is unobtainable4         
,february #aa      ,cream ,soup         
,flounder au ,gratin    ,veal ,cutlets1 
,brown ,gravy    ,creamed ,potatoes     
,cauliflower ,polonaise    ,radish      
,salad    99,friar's ,omelet    ,coffee 
99,friar's ,omelet--,peel and core #a   
pound cooking apples1 and boil to  pulp 
with little water and sugar4 ,when      

nearly1 cold add #a tablespoon  ,crisco 
and #a or #b well beaten eggs4          
,crisco a pudding dish and coat thickly 
with breadcrumbs4 ,pour in  mixture and 
cover thickly with more breadcrumbs4    
,cook in oven for #c_/d  of an hour4 ,a 
little lemon peel can be added if liked4
        ,february #ab      ,gravy ,soup 
,fish ,souffle    ,beef ,olives         
,braised ,turnips    ,carrots    ,potato
 ,puff    ,apple and ,grapefruit ,salad 
99,coburg ,pudding    ,coffee           
99,coburg ,pudding--#c cups milk1 #a_/b 
cup rice1 #a cup boiling water1 #a  egg1
 #d tablespoons sugar1 #a teaspoon      
powdered cinnamon1 #a tablespoon        
,crisco1 and #a_/b teaspoon salt4       
,well wash rice1 sprinkle it into       
boiling water and cook gently until  all
 water is absorbed4 ,heat milk1 in      
double saucepan if possible1 add        
half-cooked rice and boil gently until  
it is perfectly soft and of  thick      
creamy consistency4 ,should it become   
too thick before it is  really soft1 add

 more milk4 ,beat egg1 until very light1
 add half sugar  to it4 ,when rice is   
cooked1 whisk egg in at once1 a little  
at a time4  ,then add salt and piece of 
,crisco size of walnut4 ,turn mixture   
into  dish in which it is to be served4 
,mix rest of sugar with cinnamon4       
,sprinkle this evenly over top of rice4 
,put rest of ,crisco in small  pieces   
over top of pudding just before it is   
required4 ,place pudding  in front of   
fire1 or in oven for second or two1 when
 ,crisco1 etc41  will form a delicious  
sauce over surface of pudding4          
,february #ac      99,bombay ,toast     
,boiled ,halibut1 ,lobster ,sauce       
,roast ,capon    ,beet and ,potato      
,salad    ,cheese ,ramekins    ,peach   
,border    ,coffee    99,bombay         
,toast--,fry the required number of     
croutes in ,crisco4 ,when  cold spread  
with paste of pounded chicken and cream4
 ,chop some capers1  and lay in a thick 
line across the chicken paste4 ,on      
one-half put  grated yolk of hard-cooked

 egg1 on the other half put grated white
 of  hard-cooked egg1 and serve4        
,saint ,valentine's ,day4    ,february  
#ad      ,cupid ,canapes    ,clam       
,bouillon    ,fillets of ,fish          
99,supreme of ,chicken    ,martinique   
,potatoes    ,spinach    ,kumquat and   
,celery ,salad    ,tutti ,fruitti ,ice  
,cream    ,mints    ,coffee             
99,supreme of ,chicken--,remove breast  
meat from #b young chickens and  trim   
into shape4 ,sprinkle with salt and     
pepper1 dip in cream1 roll  in flour and
 saute in ,crisco until delicately      
browned4 ,place in small  pan1 dot over 
with ,crisco1 and bake until tender4    
,remove to cutlet-shaped pieces of hot  
boiled ham 7cut very thin71  garnish top
 of each with #c short stalks of        
asparagus1 seasoned with  ,crisco1 and  
pour around following sauce3 ,melt      
#c-a_/b tablespoons  ,crisco1 add       
#c-a_/b tablespoons flour1 and stir     
until well blended2 then  pour on       
gradually while stirring constantly #a  

cup chicken stock and  #a_/b cup cream4 
,bring to boiling point1 season with    
salt and paprika1  and add yolk of #a   
egg4        ,february #ae      ,swedish 
,soup    ,poached ,eggs on ,top         
,stuffed ,breast of ,veal    ,stewed    
,tomatoes    ,fried ,carrots    99,apple
 ,tartlets    ,coffee    99,apple       
,tartlets--,line some tartlet tins with 
,crisco pastry4 ,fill  with stewed      
apples to which a little melted ,crisco 
and grated nutmeg  have been added4     
,cover with a meringue and brown in the 
oven for a few  minutes4                
,february #af      ,consomme ,colbert   
,braised ,mutton ,cutlets with ,kidneys 
,stuffed ,potatoes    99,salsify        
,fritters    ,spinach ,salad    ,cheese 
,balls    ,meringues1 a la ,chantilly   
,coffee    99,salsify ,fritters--#c     
heads salsify1 lemon juice1 salt1 #b    
tablespoons  milk1 #a tablespoon melted 
,crisco1 fried parsley1 #d tablespoons  
flour1  and #b eggs4 ,wash1 scrape1 and 
soak the salsify in cold water seasoned 

with salt and lemon juice to taste4     
,boil in salted1 acidulated water  until
 tender4 ,take it up when done1 drain1  
and cut the salsify into  pieces all the
 same size4 ,sieve the flour into a     
basin1 work in the  yolks of the eggs1  
the milk1 and the melted ,crisco4 ,beat 
to a smooth  batter1 season with salt   
and pepper to taste4 ,when ready to fry1
 beat  up the whites of eggs very       
stiffly and stir them lightly into      
batter4  ,drop the salsify into the     
batter1 then into hot ,crisco and fry to
 a  golden brown color4 ,take up1 drain1
 and serve garnished with fried         
parsley4        ,february #ag           
,strained ,gumbo    ,oyster ,souffle    
99,calf's ,head1 ,vinaigrette    ,baked 
,eggplant    ,string ,beans    ,russian 
,salad    ,ambrosia    ,coffee          
99,calf's ,head1 ,vinaigrette--,clean   
and scald #a_/b a calf's head4 ,cover   
with water and boil #a_/b an hour1 then 
plunge into cold water4  ,when cool1    
remove meat and cut in small squares4   

,make a roux of #a  tablespoon ,crisco  
and #b tablespoons flour cooked         
thoroughly2 add #d  cloves1 #c whole    
peppers1 small onion1 carrot1 #b bay    
leaves1 dash of  thyme1 and #b          
tablespoons strong vinegar4 ,add the    
meat4 ,simmer #b hours2  remove into    
deep dish and cover with vinaigrette    
sauce1 which is made  with #a_/b        
teaspoon salt1 #a_/d teaspoon paprika1  
dash white pepper mixed  with #c        
tablespoons tarragon or plain vinegar4  
,add #f tablespoons olive  oil1 #a      
tablespoon gherkins1 and #a teaspoon    
each chives and parsley all  chopped    
very fine1 and #a tablespoon minced     
green pepper4 ,blend well  before       
pouring over meat4 ,this may be served  
either hot or cold4  ,garnish with      
cucumber pickles cut into fan shapes4   
,february #ah      99,cheese ,canapes   
,lamb ,chops    ,french ,peas    ,baked 
,potatoes    ,artichoke ,salad          
,russian ,charlotte    ,preserved       
,ginger    ,coffee    99,cheese         

,canapes--#h croutes bread1 #a_/d pound 
cheese1 #b tablespoons  ,crisco1 salt   
and red pepper to taste1 #a teaspoon    
mustard1 and #a  dessertspoon sherry4   
,cut the croutes of bread out of slices 
of stale bread with a round  cutter #b  
inches across4 ,fry the bread a golden  
color in hot ,crisco4  ,cut up cheese2  
put it into a mortar with ,crisco1 and  
pound until it  becomes a smooth paste2 
then season with salt and red pepper to 
taste4  ,add the mustard and sherry4    
,when all ingredients are thoroughly    
mixed1  put it on the croutes of bread2 
place them in oven until hot through1   
then serve at once4        ,february #ai
      99,mulligatawney ,soup    ,roast  
,pork1 ,frozen ,apple ,sauce            
,potatoes    ,creamed ,onions    ,indian
 ,salad    ,toasted ,biscuits    ,cheese
    ,mocha ,souffle    ,coffee          
99,mulligatawney ,soup--,saute in #a    
tablespoon melted ,crisco1 #a minced    
onion1 #a tablespoon minced cooked ham1 
#c cloves1 #a_/b carrot1 and #a  stick  

celery1 minced fine1 #a_/b cup cooked   
chicken cut in dice1 and #c  pints of   
chicken stock4 ,cook fifteen minutes1   
add #a_/b a green apple1  diced1 #a_/b  
cup stewed or canned tomatoes1 #a       
teaspoon tomato catsup1 #a  teaspoon    
curry powder1 #b tablespoons boiled     
rice1 #a teaspoon salt1 and  #b drops   
,tabasco sauce4 ,simmer #a_/b hour and  
serve with or without thin  slices of   
lemon cut in quarters4        ,february 
#bj      99,onion ,cocktail    ,halibut1
 a la ,martin    ,roast ,mutton1        
,currant ,mint ,sauce    ,okra and      
,tomatoes    ,cucumber ,jelly ,salad    
,spanish ,cream    ,coffee    99,onion  
,cocktail--#b cups diced apples1 #a cup 
diced onions1 #a cup  seeded raisins4   
,fill cocktail glasses with onions1     
apples1 raisins1  pour over a sour      
dressing made as follows3 #a_/d cup each
 of vinegar  and water1 #a tablespoon   
,crisco1 salt and red pepper to taste1  
and #b  teaspoons sugar4 ,place in small
 saucepan over fire until ,crisco melts1

  then stir in well beaten yolks of #b  
eggs1 stirring constantly until  thick4 
,place in ice box to cool before using4 
,february #ba      ,boiled ,halibut1    
,anchovy ,butter    ,pigeons1 a la      
,chasseur    ,griddled ,white ,potatoes 
99,stewed ,lettuce    ,oyster ,salad    
,cheese ,relish    ,pineapple ,cream    
,coffee    99,stewed ,lettuce--,wash the
 desired number of heads of lettuce1    
cutting off the stalks at the roots1 and
 put into a saucepan with #a  onion     
sliced1 #a tablespoon ,crisco1 #a       
tablespoon chopped parsley1 and  salt   
and pepper to taste1 with a very little 
water1 to cook slowly for  #b hours4 ,by
 this time the water should have pretty 
well cooked away1  leaving the lettuce  
fairly dry4 ,remove from it the onion   
and parsley1  put into a dish1 dress    
well with melted butter and send to     
table hot4        ,washington's         
,birthday    ,february #bb      ,cherry 
,cocktail    ,olives    ,salted ,nuts   
,oyster ,soup    ,fried ,chicken1 ,cream

 ,gravy    ,peas    ,sweet ,potatoes    
,white ,grape ,salad    ,beaten         
,biscuits    99,washington ,pie         
,martha ,washington ,fruit ,cake        
,fruit ,punch    ,coffee                
99,washington ,pie--#c_/d cup sugar1 #a 
tablespoon ,crisco2 beat together       
thoroughly2 add #a_/b cup sweet milk1 #b
 cups flour1 #b beaten eggs1 #b         
teaspoons baking powder1 #a teaspoon    
lemon2 make into #c cakes and put  jelly
 or custard between4        ,february   
#bc      ,red ,cabbage ,soup            
99,broiled ,kidneys with ,green ,peppers
    ,french ,peas    ,fried ,bananas    
,grapefruit and ,white ,grape ,salad    
,cheese ,balls    ,russian ,jelly       
,coffee    99,broiled ,kidneys with     
,green ,peppers--,split some fine beef  
kidneys1  remove the outer skin and     
sinews1 and wipe well4 ,sprinkle the    
kidneys  with pepper and salt1 and let  
stand for an hour or more4 ,dip them    
then1 into melted ,crisco and broil over
 a clear fire4 ,meanwhile1 chop  #b     

green peppers1 freed from their seeds1  
and fry with #a_/b a teaspoon  chopped  
onion and #a tablespoon chopped parsley 
in ,crisco till the  pepper is quite    
done1 having no more moisture1 or       
,crisco that is in  the pan1 than is    
necessary to cook the green peppers4    
,dish the kidneys  and surround with the
 sauce of green peppers4                
,vegetarian    ,february #bd      ,cream
 of ,celery ,soup    99,mock ,veal      
,roast    ,stewed ,turnips    ,asparagus
 ,salad    ,cheese    ,crackers         
,apple ,pie    ,coffee    99,mock ,veal 
,roast--#a_/b pint shelled roasted      
peanuts1 #a_/b pint  lentils1 #b        
tablespoons melted ,crisco1 #a_/b pint  
toasted breadcrumbs1  milk1 pepper and  
salt to taste4    ,soak the lentils over
 night2 drain1 bring them to a boil2    
throw away  water2 cover with fresh     
water and boil until tender2 drain      
again2  press them through a colander4  
,add nuts1 chopped or ground1 melted    
,crisco1 breadcrumbs and seasoning1 with

 sufficient milk to make it the         
consistency of mush4 ,pour into baking  
dish and bake in a moderate oven  #a    
hour4 ,beans or peas may be substituted 
for lentils4        ,february #be       
,clam ,broth with ,whipped ,cream       
,boiled ,fish    ,dressed ,cucumbers    
,panned ,chicken    ,riced ,potatoes    
99,stuffed ,green ,peppers    ,celery   
and ,lettuce ,salad    ,caramel ,rice   
,pudding    ,coffee    99,stuffed ,green
 ,peppers--#f large green peppers1 #a   
pint boiled rice1  #a tomato1 #a        
tablespoon ,crisco1 #a medium-sized     
onion1 and #a teaspoon  salt4 ,cut the  
tops from peppers and remove seeds4 ,add
 to rice the  onion and tomato1 chopped 
and salt4 ,wash peppers1 stuff them with
  boiled rice1 put on tops and stand    
them in a baking pan4 ,cover bottom  of 
baking pan with a little water2 add to  
it the ,crisco4 ,bake in a  quick oven  
#bj minutes1 basting #b or #c times4    
,february #bf      ,cream of ,beet ,soup
    ,pork ,tenderloins1 ,apple ,sauce   

,baked and ,glazed ,potatoes            
,buttered ,parsnips    99,raisin        
,pudding1 ,liquid ,sauce    ,coffee     
99,raisin ,pudding--,wash and dry #a    
pound ,sultana raisins2 ,crisco  a      
pudding dish2 put in a layer of boiled  
rice1 over it a layer of  raisins1 and  
continue until the dish is nearly full1 
having rice  on top4 ,beat #b eggs2 add 
#b teaspoons sugar1 #a pinch of salt1 #c
  tablespoons melted ,crisco1 and #b    
cups sweet milk2 pour it over  pudding1 
and bake #a_/b hour4 ,serve with liquid 
sauce4        ,february #bg      ,sago  
,soup    ,brown ,stew of ,mutton ,chops 
,stewed ,turnips    ,boiled ,potatoes   
99,cabbage ,salad    ,lemon ,sponge     
,coffee    99,cabbage ,salad--,shave #b 
cups shredded cabbage in thin strips or 
chop  fine and mix with the following   
dressing3 #b tablespoons ,crisco1  #a_/b
 cup hot vinegar1 #a teaspoon dry       
mustard1 #a tablespoon sugar1 #a        
teaspoon salt1 #a_/h teaspoon pepper1   
#a_/b onion1 cut fine1 and #a_/b cup    

sweet or sour cream1 milk or water4     
,dissolve the sugar in cream4 ,mix  with
 rest of the ingredients4 ,mix while hot
 and serve with the salad  slightly     
warmed4        ,february #bh            
,consomme with ,spaghetti    99,chicken 
,souffle    ,creamed ,potatoes          
,celery and ,apple ,salad    ,stuffed   
,dates    ,coffee    99,chicken         
,souffle--#b cups cold roast chicken1 a 
#a_/d cup cold boiled  ham or tongue1 #e
 tablespoons ,crisco1 #b tablespoons    
flour1 #a_/b cup  cream1 #c_/d cup      
chicken broth1 a #a_/d cup chopped nut  
meats1 salt and  paprika to taste1 and  
#d eggs beaten separately4    ,the      
chicken1 ham or tongue should be chopped
 very fine before  measuring4 ,melt #c  
tablespoons ,crisco in a frying pan2 add
 the chopped  meat and stir over fire   
until ,crisco is absorbed4 ,make a sauce
 of #b  tablespoons ,crisco1 the flour1 
broth and cream4 ,pound the meat in a   
mortar1 adding meanwhile the sauce4     
,press the whole through a  fine sieve2 

add the nut meats1 seasonings and yolks 
of eggs4 ,mix  thoroughly1 and fold in  
the whites of eggs4 ,bake in a ,criscoed
 dish  till firm in the center4 ,serve  
with mushroom or tomato sauce4 ,this    
may also be cooked in individual dishes4
 #be minutes will be needed for  cooking
 in a large dish1 about #ab minutes in  
individual dishes4 ,it  is better to    
cook a souffle too long than too short a
 time always1  provided that the        
temperature be kept about #bjh ,f4      
,march #a      99,toad in the ,hole     
,pressed ,beef with ,aspic    ,beet and 
,endive ,salad    ,compote of ,fruit1   
,maids of ,honor    ,coffee    99,toad  
in the ,hole--#b cups flour1 #a_/b      
teaspoon salt1 #a pound link  sausages1 
#b eggs1 #b tablespoons melted ,crisco1 
and #c cups milk4 ,sift  the flour and  
salt into a basin2 beat up eggs well1   
and after mixing  them with the milk and
 melted ,crisco1 pour gradually on      
flour1 beating  it well with a wooden   
spoon4 ,when quite smooth1 pour it into 

a well  ,criscoed fireproof dish2 skin  
the sausages and lay them in the batter1
  and bake in a moderate oven for #c_/d 
of an hour4 ,serve in small squares     
arranged neatly overlapping each other  
on a hot dish4        ,march #b         
99,oxtail ,soup    ,trout1 ,black       
,butter ,sauce    ,stewed ,steak and    
,oysters    ,pear ,salad    ,cheese     
,eclairs    ,sweet ,omelet    ,coffee   
99,oxtail ,soup--#a oxtail1 #b quarts   
second stock or water1 #b onions1  #b   
carrots1 #a turnip1 #b strips celery1 #d
 tablespoons ,crisco1 a #a_/b cup  diced
 lean ham or bacon1 a boquet-garni1 #ab 
whole peppers1 #b cloves1  salt1 #a     
glass sherry1 and #a tablespoon         
cornstarch4    ,cut the tail into small 
joints1 put it into a stewpan1 cover    
with  cold water1 boil up and strain4   
,dry the pieces of oxtail1 roll them  in
 flour1 put them with ham and sliced    
vegetables and ,crisco into the         
stewpan1 and fry until brown4 ,then add 
stock1 herbs1 whole peppers1  cloves1   

and salt1 boil and skim well4 ,put on   
lid and cook very gently  for about #d  
hours4 ,strain1 remove fat1 return to   
stewpan1 and when  soup boils add sherry
 and cornstarch smoothly mixed together1
 stir  and cook for a few minutes4      
,serve smaller pieces of tail in soup1  
remainder may be reheated in a good     
brown sauce1 and used as an  entree4    
,vegetarian    ,march #c      99,grilled
 ,mushrooms    ,vegetable ,soup         
,cheese ,omelet    ,baked ,beans        
,iced ,asparagus    ,fruit in ,jelly    
,coffee    99,grilled ,mushrooms--#a cup
 mushrooms1 pepper and salt to taste1   
,crisco1 and lemon juice4 ,carefully    
peel the mushrooms1 cut off a  portion  
of stalk1 and season with salt4 ,broil  
them over a clear fire1  turning them   
once1 and arrange them on a very hot    
dish4 ,put a small  piece of ,crisco on 
each mushroom1 season with pepper and   
salt to  taste1 and squeeze over them a 
few drops of lemon juice4        ,march 
#d      ,spanish ,soup    99,baked      

,stuffed ,heart    ,mashed ,potatoes    
,fried ,beets    ,red ,cabbage ,salad   
,orange ,pudding    ,coffee    99,baked 
,stuffed ,heart--,take an ox heart and  
season it inside with  salt and pepper1 
and fill it quite full of herb          
forcemeat2 fasten  it up with a needle  
and string1 rub the heart over well with
 melted  ,crisco and fold it up in a    
well ,criscoed paper2 tie it up1 put    
heart  in a baking tin in the oven1     
keeping it well basted with melted      
,crisco1 then remove the paper and dish 
upon a hot dish1 and serve  round it a  
good brown sauce or tomato sauce or     
brown caper sauce1 and  garnish with    
olive potatoes4 ,this should be served  
while hot4        ,march #e             
99,scotch ,broth    ,browned ,veal      
,knuckle    ,riced ,potatoes            
,buttered ,parsnips    ,olive and       
,lettuce ,salad    ,cheese ,straws      
,apricot ,parfait    ,coffee            
99,scotch ,broth--#b pounds neck mutton1
 #a cup barley1 #a cup peas1 #a  carrot1

 #a turnip1 #a teaspoon sugar1 #c onions
 or leeks1 #a tablespoon  ,crisco1 #a   
small cabbage1 #a tablespoon chopped    
parsley1 #af cups water  or stock1 salt 
and pepper to taste4    ,prepare        
vegetables and cut them into small      
pieces4 ,put water or stock  into large 
earthenware pan1 and when it boils1 add 
meat and barley4  ,boil up1 skimming    
frequently1 add vegetables1 and then    
simmer for #c  hours4 ,now stir in one  
extra carrot grated1 salt and pepper1   
sugar and  ,crisco4 ,simmer again for   
#cj minutes4 ,add parsley and broth is  
ready to  serve4        ,vegetarian     
,march #f      ,spinach ,soup    99,egg 
,cutlets1 ,cream ,sauce    ,potatoes    
,brussels ,sprouts    ,tomatoes1 ,french
 ,dressing    ,cheese ,fingers          
,sultana ,pudding    ,coffee    99,egg  
,cutlets--,put #b tablespoons ,crisco   
into a pan1 when melted1  add #b        
tablespoons flour1 #a cup milk          
gradually1 boil for #c minutes1         
stirring all the time1 then add #b raw  

yolks of eggs1 remove from the  fire1   
add #b tablespoons cooked chopped       
peppers1 #f chopped mushrooms1  red     
pepper1 white pepper1 salt and nutmeg to
 taste and four chopped  hard-cooked    
eggs4 ,turn on plate to cool4 ,shape    
into cutlets4 ,brush  over with beaten  
egg1 roll in fine breadcrumbs and fry in
 hot ,crisco4  ,serve very hot with     
cream sauce4        ,march #g           
99,tapioca ,puree    ,brazillian ,stew  
,beans    ,mashed ,potatoes    ,white   
,grape ,salad    ,wafers    ,cheese     
,ginger ,ice ,cream    ,coffee          
99,tapioca ,puree--#a quart white stock1
 or half stock and half milk1  #a_/d    
pint cream1 #a tablespoon melted        
,crisco1 yolks of #c eggs1 #a           
tablespoon fine sago or crushed tapioca1
 salt and pepper to taste4    ,the stock
 should be well flavored1 otherwise it  
must be simmered with  a little onion1  
carrot1 celery1 and herbs1 and strained 
for use4 ,bring  stock to boiling point1
 sprinkle in sago1 or tapioca1 and stir 

and  cook until it becomes transparent2 
then let soup cool slightly4 ,mix  yolks
 of eggs and the cream together1 then   
the melted ,crisco1 and add  to soup and
 stir till it thickens2 it should have  
the consistency of  single cream4 ,when 
a thicker soup is desired1 mix teaspoon 
flour or  cornstarch with a little milk1
 and add it to soup at same time as sago
  or tapioca4 ,season to taste1 and     
serve4        ,march #h      ,turnip    
,soup    ,beef ,stew with ,dumplings    
,parsnips    ,mashed ,potatoes          
,russian ,salad    ,cheese    ,crackers 
99,bird's ,nest ,pudding    ,coffee     
99,bird's ,nest ,pudding--#c eggs1 #c_/d
 cup flour1 #f tablespoons ,crisco1     
#a_/b cup sugar1 #a_/b cup blanc-mange1 
pinch baking powder1 pistachio  nuts or 
cocoanut1 angelica and apricot jam4     
,break eggs into basin1 add sugar to    
them1 and beat over saucepan of  hot    
water until mixture is consistency of   
thick cream4 ,melt ,crisco2  sieve flour
 and baking powder together4 ,stir      

,crisco and flour quickly  and lightly  
into egg mixture1 turn into             
well-criscoed mold1 and bake  in a      
moderate oven for #ae to #bj minutes4   
,turn out when done1 and let  the cake  
get cold4 ,rub some apricot jam through 
a hair sieve1 put a  thin layer of this 
over the cake1 roll it either in chopped
 pistachio  nuts or desiccated cocoanut4
 ,stand on a dish4 ,have ready some     
blanc-mange eggs1 fill the center with  
these1 and arrange round the  base of   
the nest some pieces of angelica to     
represent twigs4 ,it is now  ready to   
serve4 ,the blanc-mange eggs are made by
 either filling some  egg-molds with    
blanc-mange1 or by emptying out some    
eggs1 and using  the shells4 ,the eggs  
must be emptied through as small a hole 
as  possible4 ,when set1 the shells are 
broken away carefully4        ,march #i 
99,veal and ,ham ,pie    ,baked ,sweet  
,potatoes    ,fried ,parsnips    ,salad 
of ,canned ,asparagus ,tips    ,cheese  
,fritters    ,caramel ,pudding with     

,meringue    ,coffee    99,veal and ,ham
 ,pie--#a-a_/b pounds veal1 #b          
hard-cooked eggs1 few grains  red       
pepper1 dust of powdered mace1 #a_/b    
teaspoon grated lemon rind1  #a_/b pound
 ham1 #a tablespoon flour1 #a teaspoon  
salt1 #f whole peppers1  powdered sweet 
herbs1 and pastry4    ,cut veal and ham 
into very thin pieces2 mix on a plate1  
flour1 salt1  pepper1 sweet herbs1 lemon
 rind1 red pepper1 and mace1 roll in    
this  seasoning each piece of veal1 and 
lay in a pie dish1 alternately1  layers 
of veal1 ham1 and egg1 cut in slices2   
pile this in center of  dish1 add #a_/b 
cup water2 line edge of dish1 cover and 
decorate with  ,crisco ,flake ,pastry2  
when baked add a little very good       
seasoned stock1  which should become a  
jelly when the pie is cold1 or a little 
gelatine  may be added2 garnish with    
parsley if served cold4        ,march   
#aj      ,cream of ,cabbage ,soup       
,celery    ,olives    99,halibut1 a la  
,poulette1 ,white ,sauce    ,baked      

,potatoes    ,macaroni1 ,italian ,style 
,chicory ,salad    ,cheese ,crusts      
,plum ,pudding    ,coffee    99,halibut1
 a la ,poulette--,slice of halibut1     
weighing #b pounds1 #a_/d  cup melted   
,crisco1 #b teaspoons lemon juice1 few  
drops onion juice1  pepper and salt to  
taste4    ,clean fish and cut into neat 
fillets4 ,add seasonings to melted      
,crisco1  and put dish containing       
,crisco in saucepan of hot water to keep
 ,crisco  melted4 ,take up each fillet  
separately with a fork1 dip in ,crisco1 
roll and fasten with small wooden       
skewer4 ,put in shallow pan1 dredge     
with flour1 and bake #ab minutes in hot 
oven4 ,remove skewers1 arrange  on      
platter for serving1 pour around #a-a_/b
 cups white sauce1 and  garnish with    
yolks of #b hard-cooked eggs rubbed     
through a strainer1  whites of          
hard-cooked eggs cut in strips1 lemon   
cut fan-shaped1 and  parsley4           
,march #aa      ,asparagus ,soup        
,baked ,salmon1 ,hollandaise ,sauce     

,mashed ,potatoes    99,spinach1 a la   
,creme    ,escarole ,salad    ,cheese   
,straws    ,cocoanut ,pudding    ,coffee
    99,spinach1 a la ,creme--#b pounds  
spinach1 pepper1 salt1 and nutmeg  to   
taste1 #b tablespoons ,crisco1 #a_/b cup
 thick cream1 and #a teaspoon  sugar4   
,wash and pick spinach1 throw it into a 
pan of boiling water containing  a      
little salt and soda2 boil until tender1
 #aj to #ae minutes2 pour on  to a wire 
sieve1 and squeeze out all the water2   
rub through the sieve  with a wooden    
spoon2 put spinach into a saucepan1 with
 seasoning1  butter1 and cream4 ,the    
spinach may be prepared as above and    
mixed with  white sauce instead of      
cream2 garnish with fried croutons4     
,march #ab      ,porterhouse ,steak1    
,maitre d',hotel ,butter    ,french     
,fried ,potatoes    ,stewed ,tomatoes   
,shredded ,cabbage1 ,cream ,dressing    
99,apple ,pie    ,cheese    ,coffee     
99,apple ,pie--,use ,crisco ,plain      
,paste4 ,for filling for a medium-sized 

pie tin1 use #c cups pared and sliced   
apples1 #a_/b cup sugar1 #a_/h  teaspoon
 salt1 #a tablespoon ,crisco1 #a_/d     
teaspoon cinnamon1 #a  tablespoon lemon 
juice1 and grated rind of #a_/b lemon4  
,march #ac      ,baked ,stuffed ,haddock
    ,julienne ,potatoes    ,creamed     
,cucumbers    ,egg ,salad    99,steamed 
,graham ,pudding1 ,hard ,sauce          
,coffee    99,steamed ,graham           
,pudding--#a_/b cup molasses1 #a_/b cup 
milk1 #a egg1 #a_/d  cup ,crisco1       
#a-a_/b cups graham flour1 #a_/b        
teaspoon soda1 #a teaspoon  salt1 #a cup
 stoned and chopped dates4    ,melt     
,crisco1 add molasses1 milk1 egg well   
beaten1 dry ingredients1  mixed and     
sifted1 and dates2 turn into ,criscoed  
mold1 cover1 and steam  #b-a_/b hours4  
,serve with hard sauce4 ,figs cut in    
small pieces may be  used in place of   
dates4        ,march #ad      99,breaded
 ,chops    ,baked ,potatoes    ,celery  
,hearts    ,creamed ,carrots and ,peas  
,lettuce1 ,french ,dressing    ,apricot 

,whip1 ,custard ,sauce    ,coffee       
99,breaded ,chops--,wipe and trim mutton
 chops1 sprinkle with salt and  pepper1 
dip in crumbs1 egg1 then crumbs1 and fry
 in hot ,crisco from #e  to #h minutes1 
then drain4 ,do not fry more than #d    
chops at a time1 and  allow the ,crisco 
to reheat between fryings4 ,after       
testing ,crisco for  temperature put in 
the chops1 then lower the heat that the 
surface of  the chops may not be burned 
while the inside is yet under done4     
,march #ae      99,sardine ,canapes     
,baked ,beans    ,baked ,potatoes       
,apple and ,celery ,salad    ,cheese    
,wafers    ,date ,cream ,pie    ,coffee 
99,sardine ,canapes--,take #f or #h     
sardines1 mash up with yolk of a        
hard-cooked egg1 pepper and salt to     
taste1 a little lemon juice and  #a     
teaspoon melted ,crisco4 ,have some     
rounds of bread fried a pretty  golden  
brown color in hot ,crisco1 spread the  
mixture on the croutes2  garnish round  
the edges with some finely chopped      

parsley and white of  #a egg rubbed     
through sieve4        ,march #af        
99,clam ,bisque    ,crackers    ,codfish
 ,balls    ,escalloped ,tomatoes        
,cucumber ,salad    ,bermuda ,onions    
,custard ,pie    ,coffee    99,clam     
,bisque--#b cups clams1 #b tablespoons  
chopped onions1 bit of bay  leaf1 #c    
tablespoons ,crisco1 #d tablespoons     
flour1 #b cups chicken stock1  #a       
teaspoon salt1 pepper and red pepper to 
taste1 #a pint hot cream1 and  #a       
teaspoon ,worcestershire ,sauce4        
,chop clams1 and cook in stock #bj      
minutes4 ,melt ,crisco1 add onions1     
cook #e minutes2 add flour1 strained    
clam liquor1 cook #e minutes2 add       
seasonings1 cream1 and serve4           
,st4 ,patrick's ,day    ,march #ag      
,irish ,potato ,bisque    ,olives       
,salted ,pistachio ,nuts    99,boiled   
,salmon1 ,parsley ,sauce    ,mashed     
,potatoes    ,brussels ,sprouts         
,shamrock ,salad    ,st4 ,patrick's ,pie
    ,green ,frosted ,cakes    ,green    

,mints    ,coffee    99,boiled          
,salmon--,put the salmon in enough      
boiling water to cover1 add  #a teaspoon
 salt to each quart of water2 boil #a   
minute1 then draw on  one side1 and     
simmer slowly until cooked1 allowing #aj
 minutes to the  pound2 drain           
thoroughly1 and serve on folded napkin2 
decorate with  parsley4    ,serve with  
parsley sauce4 ,for sauce4 ,blend #b    
tablespoons ,crisco with  #b tablespoons
 flour1 add #a cup milk1 salt1 pepper1  
and red pepper  to taste1 stir till     
boiling1 then boil #h minutes1 add #b   
tablespoons  chopped parsley1 mix well  
and use4        ,march #ah              
99,broiled ,spanish ,mackerel           
,grilled ,guinea ,chicken    ,candied   
,sweet ,potatoes    ,baked ,eggplant    
,cold ,asparagus1 ,vinaigrette          
,devilled ,cheese    ,macedoine of      
,fruits    ,coffee    99,broiled        
,spanish ,mackerel--,split a good-sized 
,spanish mackerel down  the back1 clean 
and wipe as dry as possible1 leaving the

 head and tail  on or off1 as desired4  
,sprinkle well with salt and pepper4    
,rub the  wire broiler with ,crisco and 
lay on this1 flesh side up4 ,turn when  
the  flesh is tender and broil on the   
skin side until brown and crisp1 and    
serve with cucumbers dressed with oil   
and lemon juice4        ,march #ai      
99,chickens ,stewed with ,olives        
,chartreuse of ,spinach    ,baked       
,squash    ,asparagus ,salad    ,rhubarb
 ,tarts    ,coffee    99,chickens       
,stewed with ,olives--,cut #b young     
chickens into joints and  put to cook in
 #c pints of water with pepper1 salt and
 an onion4 ,cook  until the chickens are
 very tender4 ,take up1 drain and wipe  
chickens  and fry them in ,crisco till  
they brown4 ,strain water in which      
chickens  were cooked and take a little 
more than #a_/b a pint of it for sauce4 
,put this into the frying pan in which  
chickens were fried1 thicken it  a      
little1 and into it put #b dozens       
olives1 chopped1 and #a tablespoon      

capers4 ,when it is quite hot and smooth
 pour over chickens and serve4          
,march #bj      ,princess ,soup    ,veal
 ,chops1 ,horseradish ,sauce    ,fried  
,carrots    ,baked ,asparagus ,tips     
,spinach ,salad    ,peach ,mousse       
,coffee    ,princess ,soup--,chop very  
fine #a cup sorrel1 and cook in #a      
tablespoon  ,crisco4 ,add #a_/b teaspoon
 sugar1 #a_/b teaspoon tarragon or white
 wine  vinegar1 #a teaspoon salt1 #a    
tablespoon flour1 and when boiling add  
#a  pint hot water4 ,cook for #a_/b     
hour1 then add #a quart white stock and 
a  grating of nutmeg and dash of red    
pepper4 ,bring to a boil1 add beaten    
yolk of #a egg and #a cup cream and     
serve4        ,march #ba      ,baked    
,shad ,roe with ,bacon    99,broiled    
,lamb ,chops1 ,mint ,jelly ,sauce       
,cucumbers    ,baked ,asparagus ,tips   
,shrimp ,salad    ,rice ,souffle        
,coffee    99,broiled ,lamb             
,chops--,trim and flatten chops1        
sprinkle each with  sherry wine1 rub    

with salt and white pepper and broil    
over a clear  fire until they are done1 
according to the tastes of those who are
 to  eat them4 ,melt together #d        
tablespoons ,crisco1 if there are #h    
chops1 a  small tumbler mint jelly1 add 
to it chopped parsley and a few drops of
  lemon juice and pour over chops just  
as they are to be served4        ,march 
#bb      ,czarina ,soup    99,guinea    
,hen1 ,roasted    ,mashed ,potatoes     
,creamed ,onions    ,dandelion ,salad   
,frozen ,pudding    ,coffee    99,guinea
 ,hen1 ,roasted--,truss #b guinea hens1 
cover breasts with thin  slices of      
bacon1 and put in roaster and bake1     
basting often until  tender4 ,remove    
bacon and brown4 ,melt in roasting pan  
#b tablespoons  ,crisco1 stir in #b     
tablespoons flour1 pour in gradually #b 
cups scalded  cream1 and stir           
constantly4 ,strain1 season with salt   
and white pepper1  and1 if liked1 a tiny
 grain nutmeg1 and pour this over guinea
 hens1 or  pass separately4 ,serve with 

these1 potato balls of uniform size1    
which  have been sauted in ,crisco and  
sprinkled with chopped parsley4         
,march #bc      ,cream of ,cauliflower  
,soup    ,flounder au ,gratin           
99,mutton ,cutlets1 a la ,soubise       
,potatoes    ,tossed ,tomatoes          
,combination ,salad    ,apple ,dumplings
    ,coffee    99,mutton ,cutlets1 a la 
,soubise--#f mutton cutlets1 #a_/b cup  
dried  beans1 brown sauce1 #b onions1 #c
 tablespoons ,crisco1 and #a_/b cup     
white  sauce4 ,trim cutlets1 season them
 with pepper and salt1 and fry in hot   
,crisco4    ,soak dried beans in water  
for several hours1 then boil them in a  
stewpan until tender4 ,drain1 and pass  
them through a sieve4 ,melt  ,crisco in 
a saucepan1 stir in sieved beans1 add to
 them the onions1  previously boiled and
 sieved1 season1 and stir over fire     
until hot4  ,then add white sauce4 ,dish
 cutlets in a circle on a hot dish1 and 
put  puree of beans and onions in       
center4 ,pour some brown sauce round and

  serve4        ,march #bd      ,calf's 
,tail ,soup    99,braised ,fillet of    
,veal    ,braised ,belgian ,endive      
,potato ,puree    ,beet and ,cabbage    
,salad    ,banana ,trifle    ,coffee    
99,braised ,fillet of ,veal--#c-a_/b    
pounds veal1 #a_/d pound larding bacon1 
#a onion1 #a carrot1 #a turnip1 #a_/b   
lemon1 forcemeat1 stock and a little    
celery4    ,remove bone1 fill in cavity 
with forcemeat4 ,cut some even strips of
  bacon #a_/d of an inch thick1 and with
 a larding needle thread neatly on  top 
of meat4 ,slice vegetables1 place them  
in a pan1 set veal on these1  sprinkle  
with a little lemon juice4 ,cover with  
,criscoed paper1 and add  stock to come 
three-parts up the meat4 ,cover closely 
and set pan in  oven 7in order to get   
top heat also7 or over a gentle fire1   
and simmer  #b-a_/b to #c hours4 ,remove
 veal to a dripping tin with very little
  stock1 and brown in front of fire or  
in hot oven4 ,reduce stock in pan1      
meanwhile1 by fast boiling without lid1 

and strain round meat4 ,garnish  with   
cut lemon1 and1 if liked1 with curled   
bacon and forcemeat balls4    ,the      
forcemeat is made as follows3 ,add #a_/d
 cup ,crisco1 #d tablespoons  chopped   
cooked ham1 #a cup breadcrumbs1 #a      
tablespoon chopped parsley1  #a teaspoon
 mixed herbs1 thyme1 and marjoram4 ,add 
salt and pepper to  taste1 and mix with 
#b well-beaten eggs4        ,march #bf  
,scallop ,chowder    99,boiled ,cod1    
,oyster ,sauce    ,mashed ,potatoes     
,stewed ,corn    ,watercress1 ,french   
,dressing    ,cheese ,biscuits          
,ginger ,pudding    ,coffee    99,boiled
 ,cod--,wash the fish 7about #b to #c   
pounds cod71 and put into  a            
fish-kettle1 containing enough boiling  
water to cover it4 ,add some  salt1     
bring quickly to boil2 then draw pan to 
side of fire1 and let it  stay in hot   
water until cooked4 ,do not let water   
boil or simmer again4  ,cod cooked in   
this way has a much finer flavor than if
 it is allowed  to simmer or boil4 ,take

 up fish on drainer1 slide it on to a   
hot dish  on a folded napkin1 and serve 
garnished with sprigs of crisp  parsley4
 ,send to table with oyster sauce1 which
 is made as follows3 #d  tablespoons    
,crisco1 #f tablespoons flour1 #a small 
onion1 #a_/b carrot1  #ab whole peppers1
 #a_/b bay leaf1 #a clove1 #a bouquet   
garni1 small blade  mace1 salt1 and ten 
oysters4 ,peel the onion1 scrape carrot2
 put them  into saucepan with bay leaf1 
whole pepper1 bouquet garni1 and clove2 
add milk1 and bring to boil4 ,when milk 
boils take out mace and bay  leaf4 ,melt
 ,crisco in small saucepan2 mix in flour
 smoothly2 whisk into  this hot milk4   
,stir until it boils1 then let it simmer
 from #aj to #ae  minutes4 ,take out    
bouquet2 rub sauce through a sieve4     
,take #aj oysters  and their liquor and 
put into a saucepan and bring to boiling
 point4  ,then take the oysters and cut 
each in quarters4 ,heat the sauce and   
add  the oyster liquor1 reduce well1    
strain and return to saucepan2 stir in  

#a yolk of egg1 bind1 and then add      
oysters and lemon juice4 ,stir till     
hot1 but it must not boil4 ,season to   
taste and serve4        ,march #bf      
,pepper ,cocktail    99,fried ,pigeons  
,baked ,onions    ,mashed ,potatoes     
,celery and ,nut ,salad    ,cheese      
,custards    ,orange ,ice ,cream        
,coffee    99,fried ,pigeons--#d        
pigeons1 #a_/b pound sausage meat1 #a   
egg1 carrot1  turnip1 onion1 celery1    
mace1 and cloves4 ,empty and split      
pigeons  in halves1 lengthways2 remove  
#a joint of wing and of leg1 and truss  
neatly2 wash thoroughly4    ,put into a 
stewpan1 a small bit turnip and carrot1 
small onion1 bit of  celery1 blade of   
mace1 few cloves and whole peppers2     
place pigeons on  top2 add #b cups      
water1 and all giblets of pigeons nicely
 cleaned and  prepared2 cover all with  
,criscoed paper and cover them with lid1
 and  cook gently #a hour4 ,remove      
pigeons from pan1 and dry each          
thoroughly4  ,divide sausage into #d    

portions2 fill hollow of pigeons with   
these1 and  with floured hands pat it   
quite smooth1 using flour all over      
pigeons4  ,have an egg well beaten2     
cover carefully with it1 and roll in    
fine  breadcrumbs4 ,put into hot        
,crisco1 and fry a golden brown4 ,have  
the  following sauce in dish1 and place 
the pigeons neatly in center3  ,strain  
liquor pigeons were stewed in1 and into 
pan put #a tablespoon  flour and #a     
tablespoon ,crisco1 moisten it with a   
little cold water2  then add to it the  
liquor1 a #a_/d teaspoon meat extract1  
#a small tomato  chopped up1 and salt to
 taste2 let all boil for #aj minutes2   
then  strain4 ,it may require more stock
 or water to be added to make sauce a   
good consistency4        ,march #bg     
,grape ,fruit ,cocktail    ,roast ,duck1
 ,currant ,jelly    99,creamed ,turnips 
,sweet ,potato ,croquettes    ,apple    
,salad    ,cheese ,straws    ,marmalade 
,ice ,cream    ,coffee    99,creamed    
,turnips--,wash turnips1 and cut in     

#a_/b inch cubes4 ,cook #c  cups in     
boiling salted water #bj minutes1 or    
until soft4 ,drain1 and  serve with the 
following sauce3 #b tablespoons ,crisco1
 #b tablespoons  flour1 #a cup milk1    
#a_/d teaspoon salt1 and pepper to      
taste4 ,put ,crisco  in saucepan1 stir  
until melted and bubbling2 add flour    
mixed with  seasonings1 and stir until  
thoroughly blended4 ,pour on gradually  
the  milk1 adding about #a_/c at a time1
 stirring until well mixed1 then        
beating until smooth and glossy4        
,march #bh      ,anchovy ,eclairs       
99,planked ,shad1 ,butter ,sauce        
,cucumbers    ,potato ,puff             
,asparagus ,salad    ,cheese ,sandwiches
    ,cafe ,parfait    ,coffee           
99,planked ,shad--,clean and split down 
the back a good #c-pound shad4  ,heat   
plank very hot1 lay fish upon it1 skin  
side down1 or that portion  will be raw4
 ,the hot plank cooks it4 ,brush flesh  
carefully over with  olive oil1 then    
sprinkle with salt and pepper4 ,bake for

 #cj minutes in  a hot oven4 ,baste     
frequently with melted ,crisco4 ,it may 
be cooked in  a gas range having the    
flame over the fish4 ,when cooked pour  
over the  fish #b tablespoons melted    
,crisco and juice of #a lemon4 ,garnish 
with  parsley and quarters of lemon4    
,set the plank on a serving dish and    
serve with butter sauce4        ,march  
#bi      ,printanier ,soup    ,broiled  
,chicken1 ,oyster ,sauce    99,duchesse 
,potatoes    ,string ,beans             
,watercress1 ,french ,dressing          
,cheese ,biscuits    ,lemon ,meringue   
,pie    ,coffee    99,duchesse          
,potatoes--,wash1 peel and boil two     
pounds potatoes1 drain  off water and   
dry in oven1 then rub through sieve1 add
 #c egg yolks1  #b tablespoons ,crisco1 
#a tablespoon cream1 seasoning salt1    
pepper and  grated nutmeg4 ,when well   
mixed lay on floured board and divide   
into  #ab pieces1 shape each piece into 
a square1 put them on a buttered tin1   
brush over with beaten egg and bake in  

hot oven till well browned4             
,march #cj      ,cream of ,barley ,soup 
,english ,chicken ,pie    ,broiled      
,tomatoes    ,cucumber ,salad with ,red 
,peppers    ,biscuits    ,cheese        
,coffee    99,english ,chicken ,pie--#a 
chicken1 #a_/b pound veal fillet1 #d    
ounces  bacon1 #c hard-cooked eggs1     
#a_/d pound mushrooms1 #b tablespoons   
,crisco1  pepper and salt to taste1     
chopped parsley1 puff-pastry1 stock1 and
 #a  egg4    ,cut fowl into small       
joints1 season these with salt and      
pepper4 ,slice  veal thinly1 line bottom
 of fireproof dish with this1 place on  
top a  layer of chicken4 ,chop mushrooms
 finely1 saute them in ,crisco in small 
stewpan2 sprinkle half of this over     
pieces of chicken1 then layer of        
hard-cooked eggs1 over that thin slices 
bacon and chopped parsley4  ,continue in
 this way until all ingredients are used
 up and the  fireproof dish is full2    
fill dish three parts full with stock4  
,put a  strip of pastry round the edge  

of dish1 wet this lightly with water1   
cover the pie with puff-pastry rolled   
out to the proper size and  thickness2  
press down the paste on to the wet edge 
of paste1 trim  round4 ,decorate the    
paste at the edge according to taste2   
brush over  pie with beaten egg1 make a 
slit in the center of the lid1 and place
  a circle of pastry leaves round it4   
,put pie in moderate oven1 and bake     
about #a-a_/b hours4 ,pour in a little  
stock before serving4        ,march #ca 
,deviled ,clams    99,broiled ,lobsters1
 ,melted ,butter    ,potatoes au        
,natural    ,baked ,macaroni    ,romaine
 ,salad1 ,french ,dressing    ,snow     
,pudding1 ,chocolate ,sauce    ,coffee  
99,broiled ,lobsters--,kill lobsters by 
cutting tails off with one  stroke of   
the knife1 just where they join the     
body4 ,with another clean  cut divide   
each lengthwise into #b equal parts1    
shell and all4 ,take out  coral1 the one
 long intestine and stomach4 ,crack     
claws with a hammer4  ,put within a     

,criscoed broiler1 split side downward1 
and broil over  fire4 ,as soon as juice 
begins to run freely withdraw long      
enough to  baste liberally with melted  
,crisco1 and return to fire1 turning    
often  to keep in juices4 ,cook about   
#aj minutes on split or flesh side1 and 
#h upon other4 ,have ready sauce made by
 rubbing #b tablespoons ,crisco  to     
cream with lemon juice and finely-minced
 parsley1 adding little  red pepper1 and
 baste lobsters with this while hissing 
hot4 ,serve half  lobster to each guest4
        ,april #a      99,fried         
,oysters1 ,tartare ,sauce    ,roast     
,guinea ,hens    ,rice ,croquettes en   
,surprise    ,lettuce1 ,asparagus and   
,red ,pepper ,salad    ,cheese ,wafers  
,pineapple ,mousse    ,coffee           
99,fried ,oysters--,wash1 drain1 and dry
 oysters between #b towels2 let  stand  
in a marinade #aj or more minutes1 then 
drain again4 ,roll in  crackercrumbs1   
seasoned with salt1 pepper1 and paprika4
 ,for #b cups  oysters1 beat #b eggs    

with #b tablespoons cold water until    
well mixed2  dip oysters1 crumbed1 into 
egg1 and roll again in crumbs4    ,fry  
#a minute in hot ,crisco4 ,use          
frying-basket and cook #f oysters at a  
time4 ,drain and serve at once with     
tartare sauce4    ,the marinade is made 
as follows3 ,take #a part melted ,crisco
 and #c of  vinegar1 with salt and      
pepper to taste4 ,stir oysters into this
 and let  stand #aj minutes1 then drain 
off any of the marinade that has not    
been  absorbed4        ,april #b        
,emergency ,soup    99,veal ,pot ,pie   
,baked ,dumplings    ,cabbage ,salad    
,cheese    ,crackers    ,fruit ,jelly1  
,whipped ,cream    ,coffee    99,veal   
,pot ,pie--,wipe piece of veal from     
shoulder2 and cut into pieces  for      
serving2 add #a_/b inch strip salt pork 
or bacon for each piece  of veal1 cover 
with cold water1 put over fire and bring
 quickly to  boiling point1 then1 after 
boiling five minutes1 skim and let      
simmer  until meat is tender4 ,when     

nearly tender1 add salt and pepper to   
taste1 and biscuit mixture cut into     
rounds4 ,cook ten minutes without       
lifting cover4 ,serve meat in center of 
platter1 dumplings at ends  and sauce1  
thickened1 if needed1 with flour and    
water1 over whole4  ,dumplings may be   
steamed #ae minutes over saucepan       
boiling water4 ,this  is usually        
preferable1 to avoid removing them from 
fire until instant  of serving4 ,beaten 
yolks of #b eggs1 diluted with #a_/b cup
 cream and  added to sauce1 gives a     
richer dish4    ,biscuit mixture is made
 as follows3 ,sift #a quart good flour1 
#b  teaspoons baking powder and #a      
teaspoon salt1 putting it through       
sifter #b or #c times4 ,rub into flour  
#a large tablespoon ,crisco and add     
sufficient sweet milk to make dough as  
soft as can be rolled and cut4  ,roll   
about #c_/d inch thick1 cut with round  
biscuit cutter4        ,april #c        
,crecy ,soup    ,mutton ,cutlets        
,savory ,lentils    ,roast ,pigeons     

,chipped ,potatoes    ,egg and ,lettuce 
,mayonnaise    99,apricot ,fritters1    
,vanilla ,sauce    ,coffee    99,apricot
 ,fritters--#f apricots1 #a_/b pint     
syrup1 half lemon1  frying-batter1      
,crisco and vanilla sauce4    ,select   
firm1 ripe apricots1 or preserved ones  
can be used1 cut them  in halves1 and   
take out stones4 ,stew them gently in   
syrup with grated  rind of #a_/b lemon4 
,when they are tender1 drain well1 and  
let them  cool4 ,have ready some        
frying-batter1 dip apricots into it1    
then fry in  plenty of hot ,crisco4     
,when a nice golden color1 take them up1
 drain on  paper1 dish up on a napkin   
and serve with vanilla sauce4           
,april #d      ,brown ,soup    ,mousse  
of ,ham    ,veal ,olives    ,mashed     
,potatoes    ,spinach    ,pear ,salad   
,cheese ,ramekins    99,rice ,souffle   
,fruit ,custards    ,coffee    99,rice  
,souffle--#d tablespoons ground rice    
stirred to smooth paste  with #a_/b     
tablespoon ,crisco and #f tablespoons   

milk4 ,add remainder of a  pint of milk1
 and put all into a saucepan1 and stir  
till it thickens4  ,add beaten yolks #d 
eggs and #b tablespoons sugar well      
stirred1 also  add the well whisked     
whites of #d eggs4 ,mix all thoroughly1 
place in a  ,criscoed souffle dish1 and 
bake for #a_/b hour4 ,serve instantly4  
,april #e      99,white ,soup    ,fried 
,fillets of ,haddock    ,roast ,chicken1
 ,bread ,sauce    ,potato ,chips        
,brussels ,sprouts    ,cress and ,orange
 ,salad    ,iced ,castle ,puddings      
,coffee    99,white ,soup--#b small     
onions1 #a turnip1 #a pound potatoes1 #a
 stalk  celery1 #b small parsnips or    
artichokes1 #c pints water1 #a_/b pint  
milk1  #a tablespoon flour or           
cornstarch1 #b tablespoons ,crisco1 and 
salt to  taste4    ,cut about #b pounds 
of any white vegetables1 previously     
washed and  peeled1 into pieces1 or     
preferably several kinds mixed1 and boil
 them  until soft in the water with salt
 and ,crisco4 ,rub them through sieve   

or colander1 put them back in the stew  
pan with milk1 and let boil4  ,put in   
flour1 mixed smoothly with little cold  
water or milk2 let soup  boil for #aj   
minutes1 and then serve4        ,april  
#f      ,broiled ,soft ,shell ,crabs    
99,sweetbreads with ,mushroom ,puree    
,boiled ,bermuda ,onions    ,new ,green 
,peas    ,lettuce and ,radish ,salad    
,fried ,cornstarch ,pudding    ,coffee  
99,sweetbreads with ,mushroom           
,puree--,blanch and prepare sweetbreads1
 by  cutting away all the windpipes and 
fibrous nerves4 ,when they are quite    
cool1 put under a weight to flatten     
well4 ,dip them in melted ,crisco  and  
broil1 without browning too much1 over a
 clear fire4    ,put sweetbreads on very
 thin slices of round toast and serve   
with this  puree poured over all3 ,chop 
#a dozen fresh mushrooms and put them to
  cook with #a_/b pint of cream and     
#a_/b cup fine breadcrumbs4 ,cook them  
in  double boiler till mushrooms can be 
pressed through rather fine sieve4      

,return this puree to fire1 season with 
salt and white pepper1 and let  get as  
hot as possible before using it for     
sweetbreads4        ,april #g           
,grilled ,brook ,trout    99,spring     
,lamb ,steak1 a la ,minute    ,lentil   
,croquettes    ,potato ,rissoles        
,grapefruit ,salad    ,cheese           
,crackers    ,golden ,parfait    ,coffee
    99,spring ,lamb ,steak1 a la        
,minute--,rub some fillets of spring    
lamb  steak with salt and pepper1 and   
fry them gently in #c tablespoons       
,crisco which has been melted in an iron
 frying pan1 until thoroughly  cooked4  
,remove from frying pan and keep hot4   
,put #ab large fresh  mushroom caps in  
pan and cook until tender1 adding #a_/d 
cup cream and  salt and pepper to taste4
 ,put lamb steak on hot platter1 garnish
 with  mushroom caps1 and pour sauce    
around4        ,april #h      99,red    
,pottage    ,boudins of ,ham with ,peas 
,roast ,ribs of ,beef    ,yorkshire     
,pudding    ,potatoes    ,cauliflower   

,chiffonade ,salad    ,rhubarb ,tart and
 ,custard    ,coffee    99,red          
,pottage--#a_/b a pound dried beans1 #a 
teacup tomato puree1 #a  beet1 #b       
tablespoons ,crisco1 #b onions1 piece of
 celery1 #a small piece  of parsnip1 #b 
quarts good stock4 ,put ,crisco in      
saucepan then add  onions1 celery and   
parsnip2 cook a little1 do not let it   
get very  brown1 then add dried beans1  
tomato puree2 sliced beet and add pepper
  and salt to taste and then stock1 and 
boil till all is tender4 ,rub  through a
 fine sieve1 reheat and serve4          
,april #i      99,corn ,chowder         
,broiled ,steak    ,baked ,potatoes     
,horseradish1 ,cream ,dressing          
,scalloped ,tomatoes    ,celery ,salad  
,cherry ,sponge    ,coffee    99,corn   
,chowder--#a can corn1 #a cup salt pork 
cut in cubes1 #a cup  potatoes1 #a_/b   
cup chopped onions1 salt and red pepper 
to taste1 #c cups  water1 #b cups milk1 
#a tablespoon ,crisco1 #a tablespoon    
flour1 and #a_/b  cup crackercrumbs4    

,cook salt pork in frying pan for #e    
minutes2 add  onion and cook until a    
yellow color4 ,parboil potatoes #e      
minutes2  add to onion with corn and    
water2 cook #bj minutes4 ,thicken milk  
with  ,crisco and flour cooked together4
 ,combine mixtures2 add crackercrumbs   
and salt and pepper to taste1 then      
serve4        ,april #aj      ,puree of 
,black ,beans    ,baked ,macaroni       
99,potato ,puff    ,cabbage ,salad      
,cheese ,puffs    ,spice ,jelly1        
,whipped ,cream    ,coffee    99,potato 
,puff--,prepare #b-a_/b cups hot mashed 
potato4 ,add #c_/d cup  milk1 #b        
well-beaten yolks of eggs1 #c           
tablespoons ,crisco1 and salt and       
pepper to taste4 ,beat this well1 then  
add beaten whites of #b eggs4  ,pile    
lightly in ,criscoed baking dish and    
bake until puffed and brown4            
,april #aa      ,bean ,soup    ,globe   
,artichoke with ,sauce ,hollandaise     
,stuffed ,peppers    ,potato ,straws    
99,grilled ,tomatoes    ,pimiento ,salad

    ,fruit    ,assorted ,cakes          
,coffee    99,grilled ,tomatoes--,wipe  
tomatoes1 spread little ,crisco on each 
with  a knife1 and set on grill pan near
 to clear fire4 ,turn often1 basting  or
 keeping moist with ,crisco4 ,whole     
tomatoes cook in #g to #aj minutes1     
according to size4 ,sliced ones in about
 #e minutes4 ,when meat or ham is  being
 grilled tomatoes will cook in pan      
underneath the grid on which  meat      
rests4        ,april #ab                
99,hollandaise ,soup    ,escalloped     
,potatoes    ,vegetable ,pie    ,celery 
,patties    ,romaine ,salad             
,chocolate ,tapioca    ,coffee          
99,hollandaise ,soup--#a quart vegetable
 stock1 #d tablespoons ,crisco1 #d      
tablespoons flour1 #d yolks eggs1 #a_/b 
pint cream1 #a_/b cup green peas1       
cooked1 #a teaspoon salt1 #a_/b cup     
carrot1 cut in small pieces1 cooked1  #a
 teaspoon sugar1 #a_/b cup cut cucumber1
 cooked1 and #a teaspoon chopped        
tarragon4    ,trim peas1 carrots and    

cucumbers with round cutter1 size and   
shape of  peas4 ,cook them in boiling   
water1 being careful not to cook them   
too  much4 ,melt ,crisco and flour in   
stewpan2 add stock and let boil well4   
,break yolks of eggs into a basin and   
add cream1 then add the liaison  of eggs
 and cream to stock2 let it just come to
 boil1 being careful  it does not       
curdle4 ,strain into a clean stewpan1   
add vegetables which  have been         
previously cooked1 and tarragon and     
serve4        ,april #ac      ,indian   
,soup    ,rice    99,mock ,goose1 ,apple
 ,sauce    ,stewed ,celery    ,pineapple
 ,salad    ,rhubarb ,pie    ,coffee     
99,mock ,goose--#b cups breadcrumbs1 #b 
cups dropped black walnuts1 #b  cups    
boiled rice1 #f hard-cooked eggs1 #c raw
 eggs1 #a tablespoon grated  onion1     
salt1 pepper and grated nutmeg to taste4
    ,put breadcrumbs in saucepan with #b
 cups water2 cook for a few minutes2    
add hard-cooked eggs1 chopped2 take     
saucepan from fire and add black  walnut

 meats and the rice4 ,when this is well 
mixed1 add raw eggs1  slightly beaten1  
and seasonings4 ,form this into shape of
 a goose1  reserving portions for legs  
and wings4 ,take a tablespoon of mixture
 in  your hand and press it into shape  
of a leg2 put piece of dry macaroni     
into it for bone and fasten it to goose4
 ,do other side same way4 ,form         
remaining portions into small pieces    
looking like wings tucked under2  press 
them to side of goose4 ,brush goose over
 with melted ,crisco and  bake for #a   
hour4 ,serve with apple sauce4          
,april #ad      99,lobster ,newburgh    
,glazed ,sweetbreads    ,loin of ,lamb1 
,roasted1 ,mint ,sauce    ,asparagus    
,potato ,croquettes    ,pineapple       
,sherbet    ,coffee    99,lobster       
,newburgh--#b pounds lobster1 #a_/d cup 
,crisco1 salt1 red  pepper1 and grated  
nutmeg to taste1 #a tablespoon sherry1  
#a tablespoon  brandy1 #a_/c cup cream1 
and #b egg yolks4 ,remove cooked lobster
 meat  from shell and cut in slices4    

,melt ,crisco1 add lobster and cook #c  
minutes4 ,add salt1 red pepper1 grated  
nutmeg1 sherry and brandy2 cook  #a     
minute1 then add cream and yolks of eggs
 slightly beaten1 and stir  until       
thickened4 ,serve with toast4           
,april #ae      99,stewed ,chicken      
,baking ,powder ,biscuit    ,spinach    
,buttered ,parsnips    ,celery and      
,orange ,salad    ,cheese ,relish       
,ribbon ,jelly    ,coffee    99,stewed  
,chicken--,draw1 singe1 and joint a     
stewing chicken4 ,season  pieces with   
pepper and salt and cover with boiling  
water4 ,cover and  stew gently until    
tender4    ,remove chicken4 ,place      
pieces in a colander on a plate in oven 
to  drain1 and thicken gravy by adding  
#a tablespoon flour rubbed with  #a     
tablespoon ,crisco4 ,add salt and pepper
 to taste1 a little chopped  parsley and
 #a cup milk4 ,beat an egg until light2 
pour on it part of  gravy1 beating      
carefully to prevent lumps2 return to   
remainder of  gravy2 bring to boil and  

pour over chicken4        ,april #af    
,oyster ,bisque    99,mackerel1 a la    
,claudine    ,radishes    ,corn    ,peas
    ,potatoes    ,lettuce and ,pepper   
,grass ,salad    ,cheese ,balls         
,princess ,pudding    ,coffee           
99,mackerel1 a la ,claudine--,take a    
nice large fresh mackerel1 split  it    
down back and remove bone1 season fish  
with melted ,crisco1 chopped  fresh     
mushrooms1 salt1 pepper1 and finely     
chopped shallot2 put on to a  grill iron
 and cook in front or over brisk fire   
for about #ae minutes1  then take up and
 serve on hot dish with the following   
sauce3 ,take #a  cup brown sauce1 #b    
tablespoons capers1 pinch chopped       
parsley1 four  anchovies rubbed through 
sieve1 #a teaspoon glaze1 and #a chopped
  shallot1 #c or #d shredded button     
mushrooms2 boil up and simmer for #aj   
minutes1 rub through sieve1 then add    
juice of #a lemon and #d chopped        
olives1 reboil and serve4        ,april 
#ag      99,potato ,soup    ,breaded    

,lamb ,chops1 ,tomato ,sauce    ,mashed 
,potatoes    ,creamed ,turnips          
,cheese ,salad    ,canary ,pudding      
,coffee    99,potato ,soup--#a quart    
white second stock or water1 #a_/b pint 
milk1  #a pound potatoes1 #a onion1 #a  
stalk celery1 #b tablespoons ,crisco1 #a
  tablespoon fine sago or crushed       
tapioca1 salt and pepper to taste4      
,slice potatoes1 onion1 and celery4     
,make ,crisco hot in stewpan1 add       
vegetables1 fry and cook until ,crisco  
is absorbed1 stirring frequently  to    
prevent them browning4 ,add stock1 and  
simmer until vegetables are  tender     
7about #a hour74 ,rub through fine      
sieve2 return to saucepan1 add  milk1   
and bring to boil4 ,sprinkle in sago1   
cook until transparent1 add  seasoning  
to taste1 and serve4        ,april #ah  
,orange ,cocktail    ,boiled ,capon1    
,caper ,sauce    ,buttered ,beans       
99,carrot ,fritters    ,olive ,salad    
,baked ,chocolate ,custard    ,coffee   
99,carrot ,fritters--,have nice1 young1 

tender carrots1 clean and scrape  them  
carefully1 and cut each one in two      
lengthwise4 ,put to boil in  salted     
water4 ,take up1 drain and cool1 and    
make a frying batter as  follows3 ,beat 
up #a egg1 sift in #a cup flour1 #c_/d  
cup milk1 pinch of  salt1 and #a        
tablespoon melted ,crisco4 ,mix till    
smooth and glossy4  ,allow to stand in  
cool place for #a hour1 then add #a     
teaspoon baking  powder4 ,put in few    
pieces of carrot at a time4 ,drop into  
hot ,crisco  and fry for few minutes4   
,serve hot4        ,april #ai           
99,kidney ,soup    ,flounder1 ,white    
,sauce    ,roast ,shoulder of ,mutton   
,potatoes    ,spinach au ,jus           
,cauliflower and ,red ,pepper ,salad    
,moulded ,pears1 ,whipped ,cream        
,coffee    99,kidney ,soup--#a_/b pound 
ox kidney1 #a_/b pound lean beef1 #c    
pints  brown stock1 #c tablespoons      
coarsely chopped fat bacon1 #a          
tablespoon  chopped onion1 #b           
tablespoons flour1 #b tablespoons       

,crisco1 salt and  pepper to taste4     
,wash kidney and beef quickly1 dry them1
 and cut them up quite small4  ,melt    
,crisco in saucepan1 add bacon1 onion1  
and kidney1 and fry them  until brown4  
,add stock and salt to taste1 and simmer
 soup for about  #b-a_/b hours4 ,strain 
out solid parts1 pound them to a paste1 
and  rub this through fine wire or hair 
sieve4 ,rinse out pan1 mix flour        
smoothly and thinly with little of      
strained soup4 ,reboil rest of  liquid1 
pour in flour1 and stir it till it      
boils4 ,cook for ten  minutes and       
carefully skim it4 ,then mix in smoothly
 sieved meat1 add  seasoning1 reheat    
soup without boiling it after adding    
meat1 and it  is ready to serve4 ,water 
can replace stock2 if so1 add piece of  
carrot  and turnip and bunch herbs to   
soup1 but do not pound or sieve these4  
,a more delicate soup is made with four 
or five sheep's kidneys instead  of ox  
kidney4 ,add little caramel coloring if 
needed4        ,april #bj      ,celery  

,soup    99,braised ,ox-,tongue         
,baked ,potatoes    ,mashed ,turnips    
,cold ,slaw    ,cheese    ,wafers       
,rice ,mousse    ,coffee    99,braised  
,ox-,tongue--#a ox-tongue1 #a pint      
stock1 #a onion1 #a small  carrot1 #a   
bouquet garni1 #a clove1 #a_/b pint     
piquante sauce1 and #f  thin slices     
bacon4 ,trim ox-tongue1 which should be 
obtained salted or  pickled ready for   
use4 ,blanch1 and let it cool4 ,put into
 fish-kettle  or stewpan1 large enough  
to hold tongue1 slices bacon1 onion     
peeled  and sliced1 carrot scraped and  
cut in pieces1 bouquet garni and clove2 
add stock1 put in tongue1 and cook until
 three parts done1 then take  it up1 and
 skin while hot4 ,strain liquor it was  
cooked in1 take off  fat1 add piquante  
sauce1 put tongue into this1 and finish 
cooking4  ,when tender1 cut in slices1  
dish1 and pour sauce over1 and serve4   
,mashed potatoes1 spinach1 or peas      
served with tongue is a great           
improvement4    ,the piquante sauce is  

made as follows3 #d shallots1 #c        
mushrooms1 #a bay  leaf1 #a_/b carrot1  
sprig thyme1 #b tablespoons ,crisco1 #d 
tablespoons  vinegar1 half pint brown   
stock1 #a_/b teaspoon anchovy extract1  
#a  tablespoon ,worcestershire sauce1 #c
 tablespoons flour1 salt and red  pepper
 to taste4    ,peel and chop shallots1  
carrot1 and mushrooms2 melt ,crisco in a
  saucepan2 fry vegetables a nice brown2
 then add vinegar1 bay leaf1 and  thyme4
 ,reduce vinegar to half the quantity2  
stir in flour1 dilute with  stock1 bring
 to boil2 then add anchovy extract1     
,worcestershire sauce1  salt and red    
pepper to taste4 ,take out thyme and bay
 leaf4 ,simmer for  #aj minutes4 ,skim1 
and use as required4        ,april #ba  
99,mock ,turtle ,soup    ,beef1 a la    
,mode    ,potatoes    ,cauliflower      
,beet ,salad    ,cheese ,wafers         
,rhubarb ,shortcake    ,coffee          
99,mock ,turtle ,soup--#a_/b calf's     
head1 #b pounds shin beef1 small        
knuckle veal1 #c tablespoons ,crisco1   

#a_/b cup flour1 #a ounce ham1 large    
bunch herbs1 #ab whole peppers1 #f      
cloves1 blade mace1 #c onions1 #a       
carrot1 #a_/b head celery1 #a leek1     
glass sherry or some lemon juice1  salt 
and red pepper to taste1 and quenelles4 
,leave head in water to  soak for #e or 
#f hours2 then wash well and take out   
brains4 ,bone head4  ,cut #f ounces lean
 part of veal and reserve to make       
quenelles4  ,then chop bones taken from 
head1 the veal1 and beef4 ,put them into
  stockpot1 and place flesh from head on
 top2 then well cover with  water1 add  
little salt and let slowly come to boil4
 ,skim well2 add  vegetables1 cleaned   
but not cut up1 and spices4 ,let all    
simmer very  slowly for #h or #i hours4 
,when head is quite tender 7it will take
 about  four hours71 lift it out        
carefully and place between #b dishes to
 press  until quite cold4 ,strain stock4
 ,melt ,crisco in pan1 add ham cut into 
small pieces1 and fry slowly for five   
minutes1 then add flour and  stir until 

it is of dark brown color4 ,take off    
stove and add stock by  degrees2 stir   
over fire until it boils2 put it at     
corner of stove to  simmer for #bj      
minutes2 skim and strain it4 ,cut head  
into small square  pieces and warm up in
 soup2 add sherry1 red pepper1 and salt 
to taste4  ,turn it out into tureen1    
then put in some very small quenelles1  
made  with teaspoons1 and poached for   
#aj minutes in water4        ,vegetarian
    ,april #bb      ,calcutta ,bisque   
,tomatoes ,casino    99,asparagus ,loaf1
 ,bechamel ,sauce    ,leeks in ,butter  
,roast ,potatoes    ,cherry ,salad      
,cheese    ,crackers    ,coffee         
99,asparagus ,loaf--,crisco thoroughly a
 charlotte russe mold1 #a_/d size1  and 
line it with cooked tips of asparagus   
well drained4 ,cook together  #b        
tablespoons flour1 #b tablespoons       
,crisco1 #a teaspoon salt1 dash of      
pepper1 add gradually #a cup of cream   
and boil #e minutes4 ,remove from  fire1
 add #a cup cooked asparagus tips and #d

 eggs thoroughly beaten4  ,turn mixture 
into mold1 set in pan of hot water and  
cook in a moderate  oven about #cj      
minutes or until center is firm4 ,turn  
loaf on hot dish1  arrange about it1    
little oblong pieces of bread that have 
been dipped  in beaten eggs and milk and
 browned4 ,pour sauce around it and     
serve at  once4        ,vegetarian      
,april #bc      ,julienne ,soup         
,creamed ,salsify ,patties    ,mushrooms
 in ,casserole    ,mashed ,potatoes     
,green ,string ,beans    ,orange        
,fritters    99,swiss ,pudding          
,coffee    99,swiss ,pudding--#a-a_/b   
cups breadcrumbs1 #a pound apples1 #d   
tablespoons brown sugar1 #b tablespoons 
,crisco1 and grated lemon rind4  ,choose
 good cooking apples1 peel1 core1 and   
thinly slice them4 ,well  ,crisco a pint
 pudding-dish1 place some crumbs on     
bottom1 and press  some against the     
sides of dish1 put in layer of apples1  
some sugar1  a little lemon peel or any 
other flavoring preferred1 then a few   

more  crumbs1 and repeat this until all 
are used2 leaving crumbs for top  layer4
    ,pile mixture up little as it       
shrinks while cooking4 ,place ,crisco in
  small pieces on top4 ,bake in         
moderately hot oven until apples are    
quite cooked and pudding is browned top 
and bottom4 ,turn pudding out  on to    
flat dish1 sprinkle sugar over top4     
,serve with boiled custard or  cream4   
,this pudding may be served hot or cold4
        ,vegetarian    ,april #bd       
,cream of ,pea ,soup    ,ladies'        
,cabbage in ,ramekins    ,chestnut      
,puree    ,mock ,new ,potatoes          
99,creamed ,beets    ,banana ,salad     
,marshmallow ,pudding    ,coffee        
99,creamed ,beets--,boil #h medium-sized
 beets until tender1 then remove  from  
saucepan and place them in cold water1  
rub skins off carefully  with hands1 cut
 in #a_/b inch cubes4 ,make a sauce of  
#b tablespoons  ,crisco creamed with #b 
tablespoons flour and #a_/b cup water in
 which  beets were boiled #b tablespoons

 cream1 #b tablespoons vinegar1 #b      
teaspoons sugar1 salt and pepper to     
taste4 ,pour sauce over hot beets  and  
serve in hot dish4        ,vegetarian   
,april #be      ,cream of ,turnip ,soup 
99,bean ,croquettes1 ,tomato ,sauce     
,savory ,rice    ,lettuce ,salad1       
,french ,dressing    ,stewed ,prunes    
,coffee    99,bean ,croquettes--#a pint 
white beans1 #a_/b cup cream1 yolk #b   
eggs1 #a  tablespoon ,crisco1 #a        
tablespoon flour1 #a tablespoon chopped 
parsley1 #a  teaspoon onion juice1 #a   
teaspoon salt1 and pepper to taste4     
,soak beans  over night1 drain1 cover   
them with fresh water1 boil an hour1    
drain1  throw away water1 cover with    
fresh water and boil until tender2 drain
  and press beans through colander4 ,rub
 ,crisco and flour together1 add  cream1
 stir until almost boiling1 then add    
yolks of eggs4 ,stir again  for a minute
 over fire1 add bean pulp and all       
seasonings2 mix and  turn out to cool4  
,when cool1 form into cylinders1 dip in 

egg1 roll in  breadcrumbs and fry in hot
 ,crisco4 ,serve with tomato sauce4     
,april #bf      ,mushroom ,canapes      
99,chicken1 a la ,king    ,potato       
,croquettes    ,tomato ,mayonnaise      
,cheese-,drops    ,washington ,pie      
,coffee    99,chicken1 a la ,king--#a_/b
 boiled chicken 7one pint in thick      
pieces71  #b tablespoons ,crisco1 #b    
fresh mushrooms1 #a cup cream1 #a_/b cup
 sherry  wine1 yolks #b eggs1 #a        
teaspoon salt1 #a green pepper and #a   
red pepper1  cut in long thin strips4   
,melt ,crisco1 add mushrooms1 cook #e   
minutes4  ,add chicken1 heat through1   
add salt1 wine and the strips of        
peppers4  7,the chicken should be       
removed from bone in long thick pieces47
 ,beat  yolks until light1 add cream1   
cook over boiling water or in chafing   
dish1 stirring constantly until         
thickened1 about #a-a_/b minutes2 then  
pour over hot chicken mixture and serve 
at once on toast4        ,april #bg     
,fried ,trout    ,radishes    99,grilled

 ,chickens    ,glazed ,new ,potatoes    
,broiled ,tomatoes    ,stuffed ,cucumber
 ,salad    ,cheese ,sticks    ,roman    
,cream    ,coffee    99,grilled         
,chickens--,have small spring chickens1 
clean and wipe  well1 and split down    
back4 ,soak them for an hour in olive   
oil that is  seasoned with an onion1    
sliced1 some salt1 pepper1 parsley and  
lemon  juice4 ,lift them from this      
dressing1 and without wiping at all1 but
  sprinkling over them a little flour1  
set to broil over a clear fire4  ,melt  
#d tablespoons ,crisco1 add to it juice 
of #a lemon1 glass of  ,madeira and     
tablespoon cooked ham chopped as finely 
as it is possible  to get it4 ,have this
 sauce hot1 and put over chickens when  
taking them  up4        ,april #bh      
,clam ,cocktail    ,shad1 ,stuffed and  
,baked1    ,brown ,butter ,sauce        
,mashed ,potatoes    ,beets ,stuffed    
with ,peppers    99,caramel ,custard    
,coffee    99,caramel ,custard--#a eggs 
and #a yolk1 #a_/b cup sugar1 #a pint   

milk1  and #a teaspoon lemon extract4   
,have plain tin pudding mold1 put #c    
tablespoons sugar into small saucepan   
and stir till it becomes quite  brown   
like coffee4 ,pour this into mold and   
run it all over bottom of  it4 ,crisco  
then sides of mold1 beat eggs and sugar 
together till mixed  well1 then add milk
 and flavoring4 ,pour all into prepared 
mold1 cover  with piece of ,criscoed    
paper2 have stewpan with an inch of     
boiling  water in it2 put saucer or     
something flat in bottom of it1 set     
pudding  tin on this1 and cover pan with
 lid4 ,let steam slowly for at least #a 
hour4 ,it must not boil1 but be set on  
part of stove where it will keep  hot   
without boiling4 ,turn out and serve hot
 or cold4        ,vegetarian    ,april  
#bi      ,cream of ,salsify ,soup       
,nut ,sausage1 ,brown ,sauce    ,grilled
 ,sweet ,potatoes    99,sour ,german    
,cabbage    ,apple and ,prune ,tart     
,coffee    99,sour ,german ,cabbage--#b 
quarts chopped cabbage1 #b tablespoons  

,crisco1 #a_/b cup vinegar1 salt and    
pepper to taste4    ,soak cabbage in    
cold water for #a hour2 drain2 place it 
in an uncovered  kettle of boiling      
salted water1 cook #bj minutes2 drain   
and return  to kettle4 ,add vinegar1    
bring cabbage to boiling-point and cook 
#e  minutes4 ,add ,crisco1 salt and     
pepper to taste4        ,april #cj      
99,pepper ,pot    ,mutton ,cutlets1     
,tomato ,sauce    ,new ,potatoes        
,lima ,beans    ,sliced ,tomato ,salad  
,cheese ,fingers    ,violet ,mousse     
,coffee    99,pepper ,pot--,a small     
knuckle of veal1 #a pound cooked tripe1 
#a onion1  #b medium-sized potatoes1 #a 
bunch pot herbs1 #a cup ,crisco1 #c     
quarts  cold water4    ,wash veal and   
pot herbs and slice onion1 put them with
 water1 in soup  kettle1 on back of     
stove1 where they will come gradually to
 boiling  point4 ,allow to simmer #d    
hours or more4 ,strain and set away to  
cool4  ,this must be done day before it 
is wanted4 ,when cold1 skim off every   

particle of fat1 add to it potatoes1 cut
 in small cubes1 tripe1 cut in  #a_/b   
inch squares1 bay leaf1 few sprigs      
parsley chopped fine1 and meat  cut from
 knuckle1 rejecting every bit of fat and
 gristle4 ,put them on  to boil just    
long enough before dinner to cook       
potatoes2 when boiling  season to taste 
with salt and red pepper4 ,thicken soup 
with one  teaspoon each flour and       
cornstarch mixed smooth with little     
water4  ,mix ,crisco with #a cup flour1 
#a_/b teaspoon salt and little pepper1  
and  enough cold water to make dough    
stiff enough to roll out1 cut in small  
squares and boil in soup #a_/b hour4    
,may #a      ,beef ,soup    ,noodles    
,roast ,beef    ,yorkshire ,pudding     
,browned ,potatoes    99,canned ,corn   
,pudding    ,spinach and ,egg ,salad    
,strawberry ,sherbet    ,coffee         
99,canned ,corn ,pudding--#a can corn1  
#a cup hot milk1 #a_/d teaspoon salt1   
#a_/b teaspoon sugar1 #a tablespoon     
,crisco1 #a tablespoon flour1 and #a    

egg4    ,melt ,crisco2 mix well with    
flour2 add the milk gradually1 then the 
seasoning and corn1 and last of all     
beaten egg4 ,pour into ,criscoed  baking
 dish and bake in moderate oven for     
#a_/b hour4        ,may #b              
,porterhouse ,steak    ,scalloped       
,potatoes with ,onion    ,artichokes1   
,hollandaise ,sauce    99,daisy ,salad  
,roquefort ,cheese    ,lemon ,ice ,cream
 with ,grated ,pineapple    ,coffee     
99,daisy ,salad--,arrange around border 
of salad plates a row of crispy  lettuce
 leaves1 and in the center put a        
tablespoon of dressing4 ,this  makes    
center of daisy4 ,around this put petals
 made by cutting into  narrow strips    
whites of hard-cooked eggs4 ,take yolks 
of these eggs  and put through strainer1
 scattering over dressing in center to  
give a  rough appearance4 ,this will    
require about five hard-cooked eggs4    
,the dressing for the center is made as 
follows3 ,beat together #c eggs1  add to
 them #a cup milk1 #b tablespoons       

vinegar1 #a_/b teaspoon salt1  #b       
tablespoons ,crisco1 #b teaspoons       
mustard mixed to paste with #b          
teaspoons water1 and pepper to taste4   
,bring to boiling point4        ,may #c 
,normandy ,soup    99,veal ,loaf1 ,brown
 ,sauce    ,string ,beans    ,baked     
,tomatoes    ,mexican ,salad    ,cheese 
,fingers    ,vanilla ,ice ,cream        
,strawberry ,tarts    ,coffee    99,veal
 ,loaf--#a pound cold roast veal finely 
chopped1 #a_/b pound  sausage meat1 #b  
tablespoons ,crisco1 #d tablespoons     
breadcrumbs1 #a_/b cup  stock or gravy1 
#a egg1 salt and pepper to taste4       
,mix veal1 sausage meat1 ,crisco1 and   
breadcrumbs together1 season  liberally 
with salt and pepper1 and add egg4 ,mix 
thoroughly and add  gravy or stock      
gradually until it is thoroughly        
moistened4 ,form into a  short thick    
roll1 cover lightly with flour1 or1 when
 economy is not  an object1 coat with   
egg and breadcrumbs4 ,bake in moderate  
oven for #a  hour1 basting occasionally 

with hot ,crisco1 and serve hot with    
brown  sauce4        ,may #d      ,clear
 ,gravy ,soup    99,crown of ,lamb with 
,peas    ,potato ,croquettes            
,cauliflower    ,bird's ,nest ,salad    
,cheese ,custard    ,sultana ,roll1     
,strawberry ,sauce    ,coffee           
99,crown of ,lamb with ,peas--,select   
parts from #b loins containing ribs1    
scrape flesh from bone between ribs1 as 
far as lean meat and trim off  backbone4
 ,shape each piece in semi-circle1      
having ribs outside and sew  pieces     
together to form a crown4 ,trim ends of 
bones evenly and rather  short and wrap 
each bone in thin strip fat scraps to   
prevent bone from  burning4 ,place on   
rack in dripping pan with bowl in center
 of crown to  preserve its shape4       
,dredge with flour1 sprinkle with salt  
and pepper1  basting frequently with    
melted ,crisco1 and allowing #i minutes 
to the  pound for roasting4 ,cover bones
 with ,criscoed paper4 ,remove paper    
from  bones before serving and fill the 

center with peas4 ,place paper frills   
on chop bones and parsley around base4  
,the center of crown may  be filled with
 potato balls1 ,french fried potatoes1  
or puree of  chestnuts4        ,may #e  
99,hotch ,potch    ,baked ,ham in       
,pastry    ,mashed ,turnips    ,potato  
,balls    ,stuffed ,tomato ,salad       
,caramel ,ice ,cream    ,cake    ,coffee
    99,hotch ,potch--#a_/c cup pearl    
barley1 #a small cabbage1 #b carrots1 #a
  turnip1 #b onions1 parsley and herbs1 
#d tablespoons ,crisco1 salt and  pepper
 to taste1 and #c quarts water4 ,put    
barley on fire with cold  water4 ,scrape
 or grate one of carrots1 and put it    
aside in little  water4 ,chop all rest  
of vegetables very small1 and when water
 boils  put them in with ,crisco1 salt  
and pepper4 ,there should be enough     
vegetables to make it rather thick4     
,boil for #b hours1 then add scraped    
carrots1 and boil for another #a_/b     
hour4 ,many other vegetables may be     
added4 ,lettuce1 green peas1 and celery 

when in season4        ,may #f          
,pear and ,ginger ,cocktail    ,tomato  
and ,vermicelli ,soup    ,broiled       
,beefsteak    99,french ,fried ,potatoes
    ,lettuce ,salad    ,lemon ,pudding1 
,white ,sauce    ,coffee    99,french   
,fried ,potatoes--,wash and pare small  
potatoes1 cut in eighths  lengthwise1   
and soak #a hour in cold water4 ,take   
from water1 dry  between towels1 and fry
 in deep ,crisco4 ,drain on brown paper 
and  sprinkle with salt4 ,to test       
,crisco1 heat until a crumb of bread    
becomes a golden brown in #bj seconds4  
,may #g      99,tomato ,pot ,roast      
,beet ,greens    ,boiled ,potatoes      
,spring ,salad    ,rhubarb ,tutti       
,fruitti    ,maple ,gingerbread         
,coffee    99,tomato ,pot ,roast--,rub  
over with flour surface of a #d-pound   
piece of  beef cut from lower round1 and
 season it with salt and pepper4 ,finely
  chop #b onions and fry them until     
brown in #c tablespoons melted ,crisco4 
,remove onions1 put in meat1 and cook it

 until well browned on all  sides4 ,add 
can of tomatoes and #b quarts water1    
cover1 and let simmer  for about #b     
hours1 or until meat is tender4 ,remove 
meat2 thicken and  strain liquor4 ,cut  
meat in slices and serve in sauce1 or   
use cold for  lunch4        ,may #h     
,cream of ,beet ,soup    ,cold ,pot     
,roast    ,stuffed ,potatoes    ,string 
,bean ,salad    ,stewed ,apricots       
99,black ,chocolate ,cake    ,coffee    
99,black ,chocolate ,cake--#a-a_/d cups 
sugar1 #b eggs1 #a_/d cup ,crisco1  #d  
squares chocolate1 #a-a_/b cups flour1  
measured after sifting1 #c  teaspoons   
baking powder1 #a teaspoon salt1 #a_/b  
cup milk1 and #a teaspoon  vanilla4     
,cream ,crisco and sugar1 add well      
beaten eggs1 then chocolate melted1     
beat thoroughly4 ,sift salt and baking  
powder with flour and add  alternating  
with milk to previous mixture4 ,add     
flavoring last and beat  thoroughly     
before pouring into a pan well greased  
with ,crisco4 ,bake in  a moderate oven 

about #dj minutes4        ,may #i       
,broiled ,bluefish    99,souffle        
,potatoes1 ,austrian ,style    ,spinach 
,radish ,roses    ,coffee ,jelly1       
,whipped ,cream    ,sponge ,cakes       
,coffee    99,souffle ,potatoes1        
,austrian ,style--,select #f large      
even-sized  potatoes1 wash and scrub    
them1 and when dry bake them in hot oven
  until done4 ,cut off small portion of 
skin and remove inside part while  hot4 
,rub this quickly through sieve into a  
basin1 add #a tablespoon  cream1 #a     
tablespoon ,crisco1 salt1 pepper1 nutmeg
 to taste1 and work in  #d yolks of     
eggs4    ,beat whites of eggs to stiff  
froth1 and stir lightly into mixture4   
,fill potato shells with this1 and bake 
slowly for about #a_/b hour1 or  long   
enough for mixture to rise1 and surface 
of it to brown4 ,if liked1  a little    
grated cheese can be incorporated with  
mixture and sprinkled  over top of      
potatoes just before baking second time4
        ,may #aj      ,haricot ,soup    

,rice ,fritters    ,tomatoes au ,gratin 
99,baked ,bananas    ,bread    ,cheese  
,coffee    99,baked ,bananas--,remove   
skins from #g bananas and cut in halves 
lengthwise4 ,put in shallow granite pan 
or on an old platter4 ,mix #b           
tablespoons melted ,crisco1 #a_/c cup   
sugar1 and #b tablespoons lemon  juice4 
,baste bananas with #a_/b the mixture4  
,bake #bj minutes in slow  oven1 basting
 during baking with remaining mixture4  
,may #aa      ,fish ,soup    ,salt ,cod 
,fish ,balls    ,steamed ,brown ,bread  
,dressed ,shredded ,cabbage    99,cream 
,pie    ,coffee    99,cream ,pie--#c    
eggs1 #c tablespoons sugar1 #c          
tablespoons flour1 #a  tablespoon       
,crisco1 #a-a_/b pints milk1 and #a     
teaspoon lemon extract4    ,mix sugar   
and flour and then put into a saucepan1 
then add yolks of  eggs1 ,crisco1 milk  
and flavoring4 ,stir constantly until it
 thickens  and then divide into #b baked
 pie crusts and cover with a meringue   
made  of whites of eggs4        ,may #ab

      ,fried ,fish1 ,tartare ,sauce     
,calves' ,tongues    ,sorrel ,puree     
,french ,pigeon ,pie    99,macaroni1 a  
l',italienne    ,polish ,salad          
,apricot ,parfait    ,coffee            
99,macaroni1 a l',italienne--#a_/d pound
 macaroni1 #b tablespoons flour1  #b    
tablespoons ,crisco1 salt and paprika to
 taste1 #a_/b cup brown stock1  #a_/b   
cup tomato pulp1 and #a_/b cup grated   
cheese4 ,make sauce of ,crisco1  flour  
seasonings1 stock1 and tomato pulp4     
,tomato pulp should be quite  thick from
 long cooking4 ,add macaroni1 cooked    
until tender1 in boiling  salted water1 
rinsed and drained4 ,reheat in double   
boiler1 adding  cheese meanwhile4 ,serve
 when cheese is melted and whole is very
 hot4        ,may #ac      ,grilled     
,salmon    ,cucumber    ,potatoes       
,galantine of ,beef1 ,aspic ,jelly      
,vegetable ,salad    99,fruit ,tart     
,custard    ,coffee    99,fruit         
,tart--#b pounds fruit1 #a cup sugar1   
ginger1 #b cups flour1  #f tablespoons  

,crisco1 and baking powder4 ,if tart is 
to be made of  rhubarb1 it should be    
well washed 7not skinned7 and cut up in 
inch  lengths1 packed tightly into dish1
 sugar sprinkled among it1 also #a_/b   
teaspoon ground ginger4 ,if made of     
gooseberries1 they should be picked     
clean1 washed1 and put in dish with     
little cinnamon4 ,if apples are  used1  
they must be peeled and sliced very     
thinly1 sugar sprinkled  among them1 and
 little lemon peel grated1 or #a_/b     
teaspoon ground  cinnamon4 ,in no case  
put water in4 ,paste4 ,put flour in     
basin with  dessertspoon1 sugar1 #a_/b  
teaspoon baking powder1 #f tablespoons  
,crisco1  and crumble latter among flour
 until all lumps have disappeared1 then 
pour in cold water to make stiff paste2 
turn it out on board and roll  it a     
little larger than size of dish2 after  
wetting it1 cut off band  of paste to   
put round edge of dish2 wet band again  
and place remainder  paste on4 ,press it
 down very lightly1 to make edges       

adhere2 pare and  notch them neatly     
according to taste2 brush top with cold 
water1 and  dust fine sugar over1 then  
put in oven to bake for #a hour4 ,when  
fruit  tart begins to boil out at side  
it is usually ready4        ,may #ad    
99,spring ,soup    ,slices of ,galantine
 of ,beef    ,lettuce and ,egg ,salad   
,cheese ,toast    ,bananas in ,custard  
,coffee    99,spring ,soup--#a large    
lettuce1 #ab spring onions1 #b          
tablespoons  ,crisco1 #a pint milk1 #a  
pint stock or water1 #a tablespoon      
cornstarch1  parsley1 salt1 nutmeg1     
croutons of bread and sugar4    ,wash   
lettuce and onions1 shred lettuce and   
slice onions thinly4 ,melt  ,crisco in  
saucepan1 and fry lettuce and onions for
 about #e minutes2  add stock and part  
of milk1 and let simmer gently for #aj  
minutes4 ,mix  cornstarch with remainder
 of milk1 pour into soup and stir until 
it  boils1 simmer for another #aj       
minutes2 season to taste with pepper1   
salt1 sugar1 and little nutmeg4 ,cut    

some crust of bread into thin  strips   
and dry quite crisp in oven2 put them   
into tureen with parsley  picked small1 
and pour soup over4 ,watercress1 endive1
 or sorrel may be  used either along    
with1 or in place of1 the lettuce for a 
change4        ,may #ae      ,julienne  
,soup    99,bobotee    ,boiled ,potatoes
    ,beans    ,cream ,cheese and        
,pimiento ,salad    ,blanc-mange and    
,stewed ,fruit    ,coffee               
99,bobotee--#a pound lean beef or       
mutton1 #f ounces bread1 #h tablespoons 
,crisco1 #d onions1 #d tablespoons      
almonds1 #a tablespoon vinegar1 #a      
tablespoon curry powder1 #a tablespoon  
sugar1 #b teaspoons salt1 and #d  eggs4 
,soak bread in milk1 then squeeze it1   
mince meat4 ,chop onions and fry  in hot
 ,crisco1 keeping them of a pale color1 
add bread1 curry1 sugar1  vinegar1 and  
salt1 then well mix in meat and eggs    
beaten4 ,crisco  a pudding dish4 ,bake  
from #bj to #cj minutes4 ,serve in      
pudding dish  garnished with slices of  

lemon and parsley4 ,can be eaten either 
hot or  cold4        ,may #af           
99,chipped ,beef in ,cream    ,baked    
,potatoes    ,lettuce and ,radish ,salad
    ,cheese ,balls    ,frozen ,macedoine
    ,coffee    99,chipped ,beef in      
,cream--,make white sauce using #h      
tablespoons ,crisco1  #h tablespoons    
flour1 #c cups milk and #a cup cream4   
,to it add #a_/b pound  dried beef      
broken into small pieces4 ,cook about #e
 minutes and just  before serving pour  
very slowly on to #b well beaten eggs4  
,serve at  once4        ,may #ag        
,fruits    99,spanish ,omelet    ,molded
 ,spinach    ,new ,potatoes    ,corn    
,salad    ,cheese ,sticks    ,frozen    
,souffle    ,coffee    99,spanish       
,omelet--#a green pepper1 #a red pepper1
 #a onion1 #c  tablespoons ,crisco1 #f  
mushrooms1 #f eggs1 #f tablespoons      
water1 salt and  pepper to taste4       
,put #a_/b ,crisco in saucepan1 add     
onion chopped very fine1 mushrooms and  
red and green pepper2 cover1 cook slowly

 for #bj minutes4 ,make plain  omelet   
from rest of ingredients2 turn this out 
on heated dish1 fill  ends of dish or   
platter with ,spanish sauce1 and send it
 to table4    ,this omelet can be made  
very handsome by saving #a_/d of green  
and  red pepper1 cutting it into fancy  
shapes to use a garnish for top of      
omelet4        ,may #ah                 
,strawberries    ,lentil ,soup1 au      
,maigre    99,scalloped ,clams          
,stewed ,tomatoes    ,beet and ,cabbage 
,salad    ,vanilla ,ice ,cream    ,maple
 ,sauce    ,coffee    99,scalloped      
,clams--,chop #be clams fine and season 
with red pepper and  salt to taste4     
,blend together #a tablespoon each      
,crisco and flour1 and  cook with #a cup
 liquid1 half milk and half clam juice1 
with a tiny  pinch of soda1 and stir    
until smooth and creamy4 ,add chopped   
clams  with #a beaten egg4 ,have ready  
large clam or scallop shells1 ,crisco on
  inside and fill with clam mixture1    
smoothing over with silver knife  blade4

 ,arrange on baking dish and bake about 
#f minutes1 or until well  browned4     
,garnish with parsley and pass sliced   
lemons with them4        ,may #ai       
,grape ,fruit    ,cream of ,celery ,soup
    99,sweetbreads    ,creamed ,new     
,potatoes    ,green ,peas    ,carrots   
,hot ,biscuit    ,fruit ,salad          
,orange ,ice    ,sunshine ,cake         
,coffee    99,sweetbreads--,clean and   
soak #b pairs of sweetbreads in cold    
water  for an hour or more1 then put    
them in pan with enough water to cover  
them1 and cook them for #bj minutes4    
,take them out and place them in  cold  
water for #b or #c minutes to make them 
firm4 ,dry thoroughly1 rub  them with   
tablespoon of ,crisco4 ,sprinkle with   
salt and pepper and  place in a pan with
 brown sauce4 ,cook in hot oven for #bj 
minutes4  ,baste often with the sauce4  
,may #bj      ,cream of ,pea ,soup      
,croutons    ,stuffed ,eggs1 ,tartare   
,sauce    ,baked ,bananas    ,potato    
,fluff    99,onions ,stuffed with ,nuts 

,apple ,salad    ,coffee    99,onions   
,stuffed with ,nuts--#b large ,spanish  
onions1 or #f good-sized  ,bermuda      
onions1 #a cup boiled rice1 #a cup      
chopped ,english walnut meats1  mixed   
with #a teaspoon salt1 #a saltspoon     
pepper1 and #a raw egg4    ,put onions1 
without peeling into a saucepan of      
boiling water2 add half  the salt and   
boil for #a_/b an hour4 ,drain and dry4 
,remove outside skin1  and with handle  
of a teaspoon1 take out center1 saving  
it for the  sauce4 ,mix nuts1 rice1     
seasoning and egg2 fill this into       
onions2 stand  them in baking pan1 brush
 with melted ,crisco and bake in        
moderate  oven for #a_/b hour4 ,chop    
very fine the portion that you have     
taken from  center1 press it through a  
sieve1 add this pulp to a cup of tartare
  sauce and pour it into a sauceboat4   
,serve onions on platter2 pass the      
sauce4        ,may #ba      ,oloronnaise
 ,potage    ,broiled ,shad ,roe         
99,anna ,potatoes    ,duckling ,braise  

with ,cherries    ,fresh ,asparagus1    
,swiss    ,weimar ,pudding    ,coffee   
99,anna ,potatoes--,peel1 wash and drain
 #d good-sized1 sound1 raw  potatoes4   
,slice them with a ,saratoga-chip potato
 machine4 ,if none is  at hand1 slice   
them as fine as possible4 ,grate #b     
ounces of ,parmesan or  ,swiss cheese4  
,heat #b tablespoons ,crisco in a small 
frying pan1 remove  pan from fire and   
cover bottom with light layer of        
potatoes4 ,mix  teaspoon salt with #b   
saltspoons white pepper1 sprinkle a     
little over  potatoes1 spread a little  
cheese over potatoes1 and place few bits
  ,crisco over cheese4 ,arrange another 
layer of potatoes--and so on till  all  
are employed4 ,cover pan1 place on      
moderate fire for #e minutes4  ,turn    
them over with cake turner2 let them    
cook again #c minutes1 then  place in   
hot oven for #aj minutes4 ,turn on hot  
dish and serve4        ,may #bb         
,little ,neck ,clams    ,parmentier     
,puree    ,veal ,cutlets    ,mashed     

,potatoes    99,spinach1 ,martha        
,chicory ,salad    ,biscuit ,tortoni    
,coffee    99,spinach1 ,martha--,trim   
off stalks of #c quarts fresh spinach1  
discarding stale leaves if any4         
,thoroughly wash and drain1 plunge in   
gallon boiling water with #a tablespoon 
salt and boil for #aj minutes4  ,take   
them up with skimmer1 drain on sieve1   
press out all water1 chop  finely1 place
 in saucepan4 ,cut #c slices bread in   
#a_/c inch square  pieces1 place on     
plate1 pour over them #a tablespoon     
vinegar1 then  brown them in small      
frying pan with #a tablespoon melted    
,crisco to  golden color1 add them to   
spinach1 with #b hard-cooked eggs cut   
into #h  pieces each1 #a tablespoon     
,crisco1 salt1 sugar1 grated nutmeg to  
taste1 and #d tablespoons cream4 ,mix   
well with wooden spoon and cook #aj     
minutes1 lightly mixing once in a while1
 dress on vegetable dish and  serve4    
,may #bc      ,potage1 a la ,monaco     
99,mackerel1 ,cold1 ,vinaigrette        

,cucumbers1 ,bechamel ,sauce    ,tomato 
and ,artichoke ,salad    ,monte ,carlo  
,pie    ,coffee    99,mackerel1 ,cold1  
,vinaigrette--,select fine mackerel2    
clean1 leaving  head on1 wrap in piece  
of cheesecloth1 and boil in strong      
solution of  vinegar and water until    
tender1 taking care that it does not    
cook too  long4 #ae to #be minutes      
should be sufficient4 ,make a           
vinaigrette sauce  with #a_/b cup       
tarragon vinegar1 #a cup melted ,crisco1
 #a teaspoon made  mustard1 #a teaspoon 
chopped parsley1 #a teaspoon chopped    
shallots1  and #b teaspoons chopped     
capers4 ,put vinegar into basin1 add    
mustard1  little salt1 stir in ,crisco  
and chopped ingredients4 ,mix well      
together1 lay mackerel1 after removing  
from cloth1 on long platter1  pour over 
vinaigrette sauce and let marinate      
thoroughly1 putting  in refrigerator as 
soon as cool4 ,serve ice cold in bed of 
parsley1  garnished with lemon slices1  
and pass vinaigrette sauce with it4     

,may #bd      99,puree1 a l',indienne   
,lamb ,stew with ,dumplings    ,lettuce1
 ,french ,dressing    ,cheese ,balls    
,snow ,pudding    ,coffee    99,puree1 a
 l',indienne--#b large apples1 #d       
tablespoons ,crisco1 #a large  onion1 #a
 large carrot1 #a turnip1 white #b      
leeks1 #a stalk celery1 sprig  parsley1 
#a bay leaf1 #a tablespoon cocoanut1    
juice #a_/b lemon1 #a tomato1  #a       
teaspoon salt1 #a_/b teaspoon red       
pepper1 #a tablespoon curry powder1 #a  
teaspoon curry paste1 #a_/b cup cream1  
some boiled rice1 and #b quarts of      
water4    ,melt ,crisco1 cut up all     
vegetables 7prepared7 into rough pieces1
 fry  them a little in hot ,crisco1 add 
also curry powder1 and fry it4 ,do not  
peel apples2 simply wipe1 cut up and add
 with vegetables4 ,when fried  for #g   
minutes1 add all ingredients except     
cream1 simmer till soft1  then rub all  
through fine sieve1 return to pan to    
reheat1 and gently  add cream4 ,serve   
rice on paper mat1 as croutons are      

served with most  soups4        ,may #be
      99,fish ,chowder    ,cucumber and 
,tomato ,salad    ,cheese ,croquettes   
,bakewell ,pudding    ,coffee    99,fish
 ,chowder--#a white fish weighing #e    
pounds1 #d cups potato dice1  #a_/b cup 
onion dice1 #a_/b cup salt pork dice1   
salt1 pepper1 and red  pepper to taste1 
#d cups hot water1 #b tablespoons       
,crisco1 #d tablespoons  flour1 #d cups 
milk1 and #aj buttered crackers4 ,remove
 head and skin  and cut fish into       
fillets4 ,cover head1 skin and bones    
with cold  water2 simmer #bj minutes1   
strain4 ,reserve liquor4 ,parboil       
potatoes  #aj minutes4 ,cook onion in   
salt pork until yellow4 ,arrange in     
layers1  fish1 potatoes1 onions and salt
 pork2 cover with water in which bones  
were cooked1 and simmer until potatoes  
are tender4 ,thicken milk with  ,crisco 
and flour cooked together1 combine      
mixtures1 add seasonings1  and pour over
 buttered crackers which have been      
previously soaked in  cold milk4 ,do not

 allow onion or salt pork to burn4      
,may #bf      99,turnip ,soup           
,beefsteak and ,kidney ,pie    ,potatoes
    ,peas    ,lettuce ,salad    ,caramel
 ,trifle    ,coffee    99,turnip        
,soup--,take #b pounds of peeled        
turnips1 cut into small  squares1 place 
in a stewpan with #d tablespoons        
,crisco1 stir them  over a quick fire1  
add pinch salt1 #a tablespoon flour1 add
 #c pints of  stock1 simmer gently for  
#a-a_/b hours1 and pass whole through a 
sieve4  ,put back in stewpan1 and add   
little seasoning4 ,bring to boil1 and   
just  before sending to table add #a cup
 of good cream4        ,may #bg         
,chutney ,canapes    ,roast ,sirloin of 
,beef    ,franconia ,potatoes    ,summer
 ,squash    ,olive ,salad    ,strawberry
 ,ice ,cream    99,genoa ,cake          
,coffee    99,genoa ,cake--#a_/d pound  
,crisco1 and #a_/d pound butter4 ,mix to
 a cream  with #a_/b pound sugar1 add   
little mace1 stir in gradually yolk of  
#f  eggs and #a_/b beaten whites1 #aj   

ounces flour1 beat well for #a minute1  
add #a pound raisins1 #a_/d pound       
citron1 cut very fine1 grated rind of #a
  lemon1 and #b ounces chopped almonds4 
,mix well1 add remainder of beaten      
whites last4 ,mix well1 put in pan lined
 with paper1 sprinkle top with  chopped 
almonds and bake in slow oven4          
,may #bh      ,mock ,consomme    ,roast 
,crown of ,lamb1 ,currant ,mint ,sauce  
,potato ,balls    ,peas    ,asparagus on
 ,toast    99,carrot ,salad             
,raspberry ,ice ,cream    ,coffee       
99,carrot ,salad--,scrape1 cut into     
slices and then into fancy shapes1  #d  
large carrots4 ,soak in cold water for  
#a_/b an hour1 and then cook in  boiling
 unsalted water until tender4 ,drain and
 dry4 ,line salad bowl  with crisp      
lettuce leaves1 and arrange on top the  
carrots4 ,serve with  following         
dressing3 ,rub sides and bottom of bowl 
with clove garlic1  add salt and pepper 
to taste and #f tablespoons melted      
,crisco2 add  piece of ice1 if possible2

 stir until salt is dissolved1 then add 
#a  tablespoon vinegar or lemon juice4  
,beat until thick2 use at once4         
,may #bi      ,raw ,clams    ,chicken   
,pie    99,stuffed ,potatoes    ,broiled
 ,tomatoes    ,pepper and ,cucumber     
,salad    ,cheese ,fingers    ,pineapple
 ,jelly    ,coffee    99,stuffed        
,potatoes--,bake #g good-sized potatoes4
 ,when done1 cut off  a lengthwise      
slice2 scoop out potato with a spoon4   
,mash2 add #a  tablespoon ,crisco1 salt 
and pepper to taste1 #a_/b cup milk1 and
 #b egg  whites beaten stiff4 ,refill   
skins with this mixture4 ,pile lightly1 
do  not smooth1 bake until potatoes are 
puffed and brown4        ,decoration    
,day    ,may #cj      ,fruit ,soup      
,breaded ,mutton ,chops    ,potatoes    
99,peas    ,tomato ,mayonnaise          
,banana ,charlotte ,russe    ,assorted  
,cakes    ,coffee    99,peas--#a quart  
cooked green peas1 #b ounces of lean    
cooked ham cut  into dice1 #b           
tablespoons ,crisco1 #b tablespoons good

 stock1 #a teaspoon  flour1 #a_/b small 
onion finely chopped1 a pinch of sugar1 
grated  nutmeg1 salt and pepper to      
taste4 ,fry onion until lightly browned 
in  ,crisco1 add flour and ham1 stir    
over fire for a minute or two1 then  put
 in peas1 stock1 sugar1 and nutmeg4     
,season to taste1 simmer for ten        
minutes1 stirring occasionally1 then    
serve4        ,may #ca      ,milk ,soup 
99,beef ,loaf1 ,brown ,sauce            
,potatoes    ,tomatoes    ,radish and   
,watercress ,salad    ,vanilla ,pudding1
 ,jam ,sauce    ,coffee    99,beef      
,loaf--,mix together #c pounds chopped  
raw beef1 #a_/d pound of  minced salt   
pork1 #a cup cracker dust1 #b teaspoons1
 each1 of salt and  pepper1 and moisten 
all with #b beaten eggs1 teaspoonful    
onion juice1  and teaspoon              
,worcestershire sauce4 ,work in #b      
tablespoons melted  ,crisco1 and pack in
 a ,criscoed mold4 ,cover2 set in a     
roasting pan of  boiling water1 and cook
 in a steady oven for #b hours4 ,serve  

with brown  sauce4        ,june #a      
,curried ,lobster    99,boiled ,stuffed 
,leg of ,lamb    ,potatoes    ,scalloped
 ,sweet ,corn    ,cherry ,salad         
,frozen ,watermelon    ,coffee          
99,boiled ,stuffed ,leg of ,lamb--,have 
small1 tender leg of lamb1 and  remove  
bone4 ,make forcemeat of #a_/b pound    
fresh mushrooms cut in  pieces1 #a_/b   
cup chopped boiled ham1 #a_/b cup       
breadcrumbs1 and #b  tablespoons melted 
,crisco4 ,season with pepper and salt1  
and put into  the lamb in place of      
removed bone4 ,tie it up well1 wrap in  
piece  of cheesecloth1 and boil in      
salted water1 having juice #a_/b lemon1 
#a  onion1 and few branches of parsley  
in it4 ,serve with currant jelly  sauce2
 that is1 #d tablespoons butter melted  
together with #a_/b tumbler  currant    
jelly and #a_/b glass white wine4       
,june #b      ,green ,vegetable ,soup   
,fried ,chicken1 ,virginia ,style       
,cornmeal ,bread    ,broiled ,tomatoes  
,bean ,salad    99,strawberry ,fritters 

,coffee    99,strawberry                
,fritters--,have large1 ripe            
strawberries1 remove hulls  and clean   
them thoroughly4 ,moisten each berry    
with little brandy1 roll  in sugar and  
stand till berries absorb considerable  
sweetness4 ,roll  them in finest        
possible breadcrumbs and drop into hot  
,crisco4 ,sprinkle  strawberries with   
powdered sugar when taking up1 and serve
 with them  sweetened whipped cream4    
,care must be taken that strawberries   
are  not too ripe4 ,they must be quite  
hard and firm to be perfectly           
satisfactory when served4        ,june  
#c      99,crab ,soup    ,salmon1 la    
,francesca    ,veal1 ,roasted           
,chiffonade ,salad    ,cheese           
,crackers    ,tipsy ,pudding    ,coffee 
99,crab ,soup--,remove cooked meat from 
#f hard-shelled crabs and chop  finely4 
,add #c cups white stock1 #b_/c cup     
stale breadcrumbs1 #a slice  of onion1  
#a sprig of parsley1 and simmer #bj     
minutes4 ,blend together  #a tablespoon 

,crisco and #a tablespoon flour1 and add
 #a cup cream1 salt  and red pepper to  
taste4 ,combine mixtures and bring to   
boiling point4        ,june #d          
,boiled ,halibut1 ,lobster ,sauce       
,beef ,roll in ,jelly    ,italian       
,risotto    99,hungarian ,salad         
,manhattan ,pudding    ,coffee          
99,hungarian ,salad--,mix equal parts   
shredded fresh or preserved  pineapple1 
bananas in small pieces1 and sections   
tangerines1 and  marinate together in   
,french dressing4 ,fill banana skins    
with mixture1  sprinkle generously with 
paprika1 arrange on lettuce leaves1 and 
serve  with ,french dressing4    ,the   
dressing is made as follows3 ,put #d    
tablespoons melted ,crisco in  cold     
bowl2 if possible1 put in small piece   
ice4 ,add #a_/b teaspoon salt1          
saltspoon pepper1 and stir until salt is
 dissolved1 add tablespoon  vinegar or  
lemon juice4 ,beat for #c minutes until 
dressing is as thick  as good cream4    
,use at once4        ,june #e           

,grapefruit ,cocktail    99,roast       
,duckling1 ,apple ,sauce    ,rice       
,fritters    ,creamed ,carrots          
,macedoine ,salad    ,wafers    ,cheese 
,rhubarb ,meringue ,pie    ,coffee      
99,roast ,duckling--,this is prepared   
and trussed similarly to goose1  but not
 usually stuffed4 ,roast from #cj to #dj
 minutes4 ,green peas are  the usual    
accompaniment to roast duckling4 ,serve 
with apple sauce1  which is made as     
follows3 #a pound cooking apples1 #a    
tablespoon ,crisco1  #a_/b cup water1   
and sugar4 ,peel1 core1 and slice the   
apples1 cook them  in a stewpan with    
water and ,crisco1 add a little sugar to
 taste4 ,stir  well1 or pass through a  
sieve4        ,june #f      ,hamburg    
,steak1 ,maitre d',hotel    99,asparagus
    ,baked ,potatoes    ,lettuce and    
,radish ,salad    ,strawberry ,mousse   
,lady ,fingers    ,coffee               
99,asparagus--,boil #b cups asparagus   
tips in salted water #ae minutes1  then 
drain them2 while they are cooking put  

#a cup milk in double  boiler1 and when 
boiling pour some of it on #b lightly   
beaten eggs1  stirring vigorously       
meanwhile1 then put eggs into double    
boiler with  milk1 and stir until it    
begins to thicken4 ,add #a teaspoon     
,crisco1 salt  and pepper to taste1 and 
remove from fire4 ,cut asparagus tips   
into #a_/b  inch pieces and add them to 
sauce4 ,take #f stale rolls1 cut off    
tops1  remove inside1 let them dry in   
oven2 when crisp and hot fill each with 
asparagus in sauce1 replace tops and    
serve4        ,june #g      ,boiled     
,salmon1 ,egg ,sauce    ,creamed        
,potatoes    ,new ,peas    ,dressed     
,lettuce    ,cheese    ,crackers        
99,chocolate ,bread ,pudding    ,coffee 
99,chocolate ,bread ,pudding--#c_/d cup 
breadcrumbs1 #b cups scalded milk1  #c  
squares melted chocolate1 #b eggs1 #a   
tablespoon ,crisco1 salt to  taste1     
#a_/b teaspoon vanilla1 #a_/d cup cold  
milk1 #c_/d cup sugar and #a_/b  cup    
,sultana raisins4 ,mix all ingredients  

in order given4 ,pour into a  ,criscoed 
baking dish1 set into pan of hot water1 
and bake #a hour in  moderate oven2 stir
 twice during baking to keep chocolate  
from rising  to the top4        ,june #h
      ,veal ,cutlet1 ,brown ,gravy      
,mashed ,potatoes    99,glazed ,carrots 
,pea ,salad    ,cottage ,pudding1       
,strawberry ,sauce    ,coffee           
99,glazed ,carrots--,for this1 carrots  
must be cut into even cones or  ovals1  
and it is convenient to use imported    
carrots in glass bottles4  ,if these are
 used they are already boiled2 if fresh 
carrots are used  scrape1 wash them and 
cut out little shapes with patent       
cutter1 then  boil slowly until tender1 
but not quite done1 and put #d cups of  
them  in frying pan with #d tablespoons 
melted ,crisco1 sprinkle with fine      
sugar1 and stir over hot fire until they
 begin to brown2 add #d  tablespoons    
stock they were boiled in1 adding more  
stock if needed1  and continue stirring 
until carrots are nicely glazed4        

,june #i      ,roast ,beef              
,horseradish ,relish    ,asparagus      
,franconia ,potatoes    ,bean ,salad    
99,cherry ,pie    ,coffee    99,cherry  
,pie--#a quart ripe cherries1 #a yolk   
egg1 #c tablespoons cream1  and #a_/b   
cup sugar4 ,wash cherries1 stem and     
place in colander over dish  to catch   
juice4 ,place thin layer of the         
following dough on shallow  pan1        
sprinkle top with breadcrumbs4 ,spread  
stoned cherries over  evenly4 ,sprinkle 
with sugar and cinnamon4 ,beat yolk     
well1 add cream  and cherry juice and   
pour over all4 ,bake in hot oven until  
well  browned at bottom4    ,the dough  
is made as follows3 #a tablespoon       
,crisco1 #a cup flour1 #a_/b  teaspoon  
baking powder1 #a_/d cup sugar and #a   
egg4 ,mix dry ingredients4  ,work in    
,crisco with finger tips2 add egg2 mix4 
,toss on slightly  floured board and    
roll a #a_/d inch thick4 ,this makes    
enough dough for a  large oblong pan4   
,june #aj      ,scotch ,broth    ,cold  

,roast ,beef    ,creamed ,potatoes      
99,string ,beans    ,tomato and ,olive  
,salad    ,vanilla ,ice ,cream          
,crushed ,raspberries    ,coffee        
99,string ,beans--,if fresh beans are   
used pick them over1 remove ends  and   
strings1 and boil for #a_/b an hour or  
more2 then drain them1 and  add #a      
tablespoon ,crisco and #b tablespoons   
milk1 season to taste1 and  serve after 
#aj minutes' slow cooking4 ,if canned   
beans are used omit  the first long     
boiling4        ,june #aa               
,vegetable ,soup    ,broiled ,steak     
,stuffed ,tomatoes    ,baked ,macaroni  
99,pear and ,pimiento ,salad    ,apricot
 ,blanc-mange    ,coffee    99,pear and 
,pimiento ,salad--,fill each canned     
pimiento with #b halves  canned pears2  
place each pimiento in nest of lettuce  
and serve with  following dressing3 ,put
 #a teaspoon salt and #a saltspoon black
  pepper in bowl1 and stir into them    
with wooden spoon1 very slowly1 #d      
tablespoons melted ,crisco1 and add #b  

tablespoons vinegar1 mixing it  well    
with ,crisco4        ,june #ab          
,cream of ,tomato ,soup    99,planked   
,salmon    ,potato ,balls    ,fresh     
,green ,peas    ,lettuce and ,cucumber  
,salad    ,cheese ,bread-,sticks        
,lemon ,pudding    ,coffee    99,planked
 ,salmon--,have salmon cut in steaks    
#a-a_/b or #b inches thick4  #b steaks  
of average size can be placed on        
medium-sized plank4 ,crisco  plank      
thoroughly1 place fish upon it1 and     
broil under gas broiler1  turning flame 
low after first few moments4 ,or it can 
be baked in oven  of range4 ,serve on   
plank1 surrounded by potato balls cut   
with ,french  vegetable cutter4 ,heat   
#a_/d cup cream1 add salt and pepper to 
taste1  and #c tablespoons finely       
chopped parsley4 ,shake potato balls in 
this  until well covered with           
seasonings4 ,serve ,hollandaise sauce   
with  planked salmon4        ,june #ac  
,strawberry ,cocktail    ,roast ,lamb1  
,mint ,sauce    ,mashed ,potatoes       

,carrots and ,peas    99,cherry ,roly   
,poly    ,coffee    99,cherry ,roly     
,poly--,roll pastry or a baking powder  
biscuit dough very  thin1 about #a_/h of
 an inch in thickness1 sprinkle with    
sugar1 and dot  with ripe stoned        
cherries4 ,roll like a jelly roll1      
press1 and close  the ends as tight as  
possible4 ,tie in a floured cloth1 and  
cook in  boiling water #b hours1 or     
steam in steamer #a hour4 ,remove from  
cloth  and serve on hot platter with the
 following sauce3 #a_/b cup ,crisco1 #a 
cup powdered sugar1 #a egg yolk1 #b     
tablespoons wine1 and #b egg whites4    
,cream ,crisco2 add sugar1 yolk of egg  
and wine4 ,cook over hot water  until   
hot4 ,remove from fire and add beaten   
whites of eggs4        ,june #ad        
,roasted ,little ,neck ,clams           
99,salmi of ,lamb    ,fried ,new        
,potatoes    ,boiled ,bermuda ,onions   
,individual ,strawberry ,pies    ,coffee
    99,salmi of ,lamb--,cut cold roast  
lamb in thin slices4 ,cook #e minutes #b

  tablespoons ,crisco with #a_/b        
tablespoon finely chopped onion4 ,add   
lamb1  sprinkle with salt and pepper1   
and cover with #a cup cold lamb gravy   
seasoned with ,worcestershire sauce4    
,cook until thoroughly heated4  ,arrange
 slices overlapping one another         
lengthwise of platter1 pour  around     
sauce1 and garnish with toast points4 ,a
 few stoned olives and  mushrooms       
improve this sauce4        ,june #ae    
,cream of ,pea ,soup    99,baked ,brains
    ,mashed ,potatoes    ,escalloped    
,asparagus    ,romaine ,salad           
,greengage ,ice ,cream    ,coffee       
99,baked ,brains--,prepare brain of an  
ox by washing and skimming it1  and then
 steep it on back of range for #a hour4 
,rub it with flour and  salt1 lay on it 
bits of ,crisco1 and set in oven1 having
 added water  to dish in which it is to 
bake4 ,bake it #a hour1 basting it      
often1  and serve with mushroom sauce4  
,onion sauce may be substituted for the 
mushroom sauce4        ,june #af        

99,baked ,trout    ,chicken ,epicurean  
,new ,potatoes    ,string ,beans in     
,cream    ,tomato ,salad    ,pineapple  
,bisque    ,coffee    99,baked          
,trout--,clean brook trout1 season with 
salt1 black pepper1 and  paprika4 ,lay  
in ,criscoed baking pan1 dredge with    
flour1 sprinkle  with chopped parsley   
and bits of ,crisco1 pour over little   
vinegar and  water1 and bake in hot oven
 until done1 basting often with ,crisco4
  ,garnish with parsley1 and serve hot  
with cream sauce4        ,june #ag      
,brunoise ,soup    ,porterhouse ,steak  
,olives    ,stuffed ,potatoes           
99,beans    ,belgian ,salad    ,compote 
of ,cherries    ,coffee                 
99,beans--,boil #a quart beans until    
tender1 salting them well when half     
cooked4 ,beat #a tablespoon ,crisco to a
 cream1 beat in yolk #a egg1 #a         
tablespoon finely chopped parsley1 #a   
saltspoon black pepper1 and #b          
teaspoons lemon juice2 when this sauce  
is well mixed stir it into  beans1      

taking care not to break them1 then     
serve4        ,june #ah      ,cream of  
,celery ,soup    ,stewed ,chicken       
,rice ,croquettes    ,green ,peas       
99,watercress ,salad    ,lemon ,jelly   
,iced ,coffee    99,watercress          
,salad--,take plenty fresh young sprigs 
of watercress1  wash and dry them       
thoroughly1 put them lightly in dish1   
add #c sliced  shallots4 ,pour over them
 dressing made with #c parts melted     
,crisco and  #a of lemon juice or       
vinegar4 ,garnish with tufts scraped    
horseradish4        ,june #ai           
,roast ,loin of ,mutton    ,creamed     
,spinach    ,baked ,potatoes            
,pineapple ,charlotte    99,maids of    
,honor    ,coffee    99,maids of        
,honor--,crisco puff pastry1 #d         
tablespoons sugar1 #a  tablespoon ground
 almonds1 #b eggs1 #a_/b teaspoon       
vanilla1 #d tablespoons  melted ,crisco1
 and #a tablespoon cocoanut4 ,roll out  
,crisco puff pastry  and line #h gem    
pans with it4 ,put eggs and sugar into  

basin1 and beat  them together for #ae  
minutes2 then stir in lightly ,crisco1  
ground  almonds1 cocoanut1 and vanilla4 
,put #c teaspoons into each gem pan and 
bake in a moderate oven for #bj minutes4
 ,when cooked1 sprinkle over  with      
little sugar4        ,june #bj          
99,cream of ,cucumber ,soup    ,grilled 
,salmon1 ,mayonnaise ,sauce    ,lamb    
,cutlets    ,green ,peas    ,mashed     
,potatoes    ,cold ,fruit ,souffle      
,coffee    99,cream of ,cucumber        
,soup--#b large cucumbers1 #h onions1   
sprig parsley1  handful spinach1 #b     
tablespoons ,crisco1 #a tablespoon      
cornstarch1 #a  quart white stock1 #a   
cup milk1 #b cups cream1 #b yolks eggs1 
nutmeg1 #a  teaspoon sugar1 pepper and  
salt to taste1 croutons4    ,peel       
cucumbers and cut firm part into dice1  
about #c tablespoons2 boil  gently in   
salted water until soft1 drain and      
reserve for soup4 ,cut  remainder       
cucumber into pieces1 cut onions small4 
,make ,crisco hot in  stewpan1 fry      

onions and cucumber #e minutes1 add     
parsley with stock1  let it simmer #bj  
minutes4 ,mix cornstarch with milk1 stir
 in soup until  it boils1 let boil #aj  
minutes4 ,well wash and drain spinach1  
pound it  in mortar1 turn it into cloth 
and squeeze lightly as possible4 ,pour  
as  much of this liquor into soup as    
will make it a delicate green color4    
,pass soup through sieve1 turn it back  
into stewpan4 ,mix cream and  yolks of  
eggs in basin1 pour boiling soup on to  
them1 stirring at same  time1 return to 
pan2 it must not boil again or it will  
curdle4 ,season  to taste with nutmeg1  
pepper1 and salt4 ,cut bread into dice1 
fry pale  color in hot ,crisco1 drain   
and toss them in sugar1 sprinkle little 
red  pepper over and place in oven #b   
minutes4 ,warm dice of cucumber1 put    
them in tureen with croutons and pour   
hot soup over and serve4        ,june   
#ba      ,fried ,flounders1 ,lemon      
,sauce    99,beef1 a la ,mode           
,cauliflower au ,gratin    ,creamed     

,potatoes    ,fruit ,chartreuse         
,coffee    99,beef1 a la ,mode--#c      
pounds lean beef1 larding bacon1 #a     
quart stock1  #a glass claret1 #c       
tablespoons ,crisco1 #d tablespoons     
flour1 #b carrots1  #a chopped onion1   
#aj button onions1 sprig parsley1 piece 
thyme1 #a bay  leaf1 juice half lemon1  
#b cloves1 salt and pepper to taste4    
,trim1 bone1 and lard meat1 place it in 
basin with wine1 lemon juice1  chopped  
onion1 cloves1 salt1 pepper parsley1    
thyme1 bay leaf1 and let  it stand #b   
hours1 basting frequently4 ,melt ,crisco
 in stewpan1 drain  beef1 and fry it    
brown1 and at same time lightly fry     
button onions4  ,remove both from       
stewpan1 put in flour1 and fry until it 
acquires a  nut-brown color2 add stock  
and wine marinade in which meat was     
soaked1  and stir until boiling4        
,replace meat and onions1 season to     
taste1 add  carrots thinly sliced1 cook 
gently for #c hours1 stirring and       
skimming  occasionally4 ,when done place

 on hot dish1 strain sauce over1 and    
garnish with groups of onions and       
carrots4        ,june #bb               
99,tournedos of ,beef with ,olives      
,braised ,lettuce    ,baked ,potatoes   
,alligator ,pear ,salad    ,strawberry  
,ice ,cream    ,coffee    99,tournedos  
of ,beef with ,olives--#b pounds fillet 
beef1 #h croutons  fried bread1 #b      
tomatoes1 white sauce1 olives1 straw    
potatoes1 #d  tablespoons ,crisco1 and  
seasoning4    ,cut fillet in slices #a  
inch thick1 trim into small rounds with 
cutter4  ,melt ,crisco in saute pan1 fry
 tournedos quickly and brown nicely1    
season with pepper and salt1 and dress  
each on round crouton of bread1  cut    
same size as fillet1 and fried4 ,on this
 place thin slice tomato  that has been 
slightly cooked in ,crisco2 in center of
 tomato place a  teaspoon white sauce2  
on that1 again1 arrange olives4 ,cut    
potatoes in  strips1 and fry them golden
 brown in hot ,crisco2 arrange these    
round  tournedos1 and serve hot4        

,june #bc      ,soup with ,marrow ,balls
    ,sweetbread ,patties    ,green ,peas
    ,saratoga ,chips    ,beet ,salad    
99,raspberry ,batter ,pudding    ,coffee
    99,raspberry ,batter ,pudding--#a   
pint milk1 #b eggs1 #d tablespoons      
flour1 salt1 and melted ,crisco4 ,put   
flour and good pinch of salt into  a    
basin1 make a well in center1 break in  
eggs1 stir1 gradually mixing  in flour  
from sides1 and add milk by degrees     
until a thick1 smooth  batter is formed4
 ,now beat well #aj minutes1 add        
remainder of milk2  cover1 and let stand
 for at least #a hour4 ,when ready to   
use1 put #a  tablespoon melted ,crisco  
into pudding dish1 and while it is      
heating  give batter another good       
beating4 ,pour into dish1 and bake in   
quick  oven for #ce minutes4 ,serve with
 raspberries and sugar4        ,june #bd
      ,puree of ,peas    ,baked ,red    
,snapper1 ,tomato ,sauce    ,riced      
,potatoes    ,buttered ,beets           
,cabbage ,salad    99,cup ,puddings     

,coffee    99,cup ,puddings--,these     
should be baked in little cups or molds4
 ,for #a  pudding1 take #a tablespoon of
 following ingredients3 flour1 ,crisco1 
milk1 currants1 sugar4    ,for #c       
puddings use treble quantities4 ,put    
flour into a basin with a  pinch of     
salt1 together with currants and sugar2 
melt ,crisco to pour  in1 add milk1 and 
mix well together4 ,put into ,criscoed  
cups and bake  in a moderate oven for a 
#a_/d of an hour4 ,tops should be nicely
 browned  when done4 ,these puddings are
 nice either hot or cold4        ,june  
#be      ,soup with ,bread ,balls       
,fried ,spring ,chicken1 ,milk ,gravy   
,new ,potatoes    ,asparagus    ,tomato 
,mayonnaise    99,rhubarb ,fanchonettes 
,coffee    99,rhubarb ,fanchonettes--#b 
pounds rhubarb1 #a cup sugar1 #a_/b cup 
strained orange juice1 #a tablespoon    
powdered gelatine1 #a piece  orange     
peel1 #a cup cream1 whipped1 flavored   
and sweetened1 number of  individual    
pastry shells4    ,cut rhubarb into inch

 pieces4 ,hot house variety needs no    
peeling4  ,place in baking dish in      
layers1 sprinkling sugar between layers4
 ,add  #b tablespoons water1 #a         
tablespoon ,crisco1 and a few thin      
strips orange  peel1 place in moderate  
oven1 cover and bake #a hour4 ,dissolve 
gelatine  in orange juice and when      
rhubarb is cooked remove it from oven   
and add  this mixture to it4 ,let it get
 cold4 ,when ready to serve fill shells 
with rhubarb mixture1 heap with whipped 
cream and decorate with  crystallized   
orange peel4        ,june #bf           
99,curried ,chicken    ,new ,green ,peas
    ,young ,carrots    ,macedoine ,salad
    ,boiled ,custard with ,snow ,eggs   
,coffee    99,curried ,chicken--,clean  
and dress a #c-pound chicken and cut in 
pieces  for serving4 ,put #a_/c cup     
,crisco in a hot frying pan1 add        
chicken1  and cook #aj minutes1 tightly 
covered4 ,then add liver and gizzard1   
and  continue cooking for #aj minutes   
longer4    ,cut #b medium-sized onions  

in thin slices1 and add to chicken with 
#b  teaspoons salt and #a tablespoon    
curry powder4 ,add sufficient boiling   
water to cover1 and simmer until chicken
 is tender4 ,remove chicken1  strain    
liquor1 and thicken it with a roux of   
flour and water4 ,make  border of boiled
 rice around platter or serving dish1   
arrange chicken  in center1 and pour    
curry sauce over it4        ,june #bg   
,boiled ,salmon1 ,egg ,sauce    ,boiled 
,potatoes    ,peas    ,cucumber ,salad  
99,almond ,pudding    ,meringues        
,coffee    99,almond ,pudding--,beat    
separately yolks of #b eggs and whites  
of #c1 and  mix to a cream with #d      
tablespoons ground almonds1 #d          
tablespoons sugar1  and #d tablespoons  
,crisco4 ,mix in a wineglass of sherry1 
and pour into  a ,criscoed mold         
ornamented with nuts4 ,bake it1 and     
serve hot4        ,june #bh      ,cream 
of ,lettuce ,soup    ,bread ,sticks     
99,halibut ,ramekins    ,baked ,potatoes
    ,asparagus    ,ginger ,ice ,cream   

,lady ,fingers    ,coffee    99,halibut 
,ramekins--,flake rather finely #a-a_/b 
pounds cooked halibut4  ,see that it is 
free from bones and skin4 ,have ready #a
 pint seasoned  white sauce4 ,crisco few
 fireproof dishes4    ,mix halibut with 
sauce1 season with salt and pepper1 then
 fill dishes  with it1 smooth over      
surface with wetted knife1 and cover    
with thin  layer white sauce4 ,sprinkle 
top with mixture of breadcrumbs and     
grated  cheese1 and place a few tiny    
bits ,crisco here and there on surface4 
,bake in fairly hot oven #be minutes1 so
 as to get it thoroughly heated  and    
surface browned4 ,dish up and serve hot4
        ,june #bi      99,beef          
,croquettes1 ,brown ,sauce    ,mashed   
,potatoes    ,beets    ,fruit ,salad    
,cheese    ,crackers    ,coffee         
99,beef ,croquettes--,melt #b           
tablespoons ,crisco1 stir in #a         
tablespoon  flour1 gradually add #a_/b  
pint milk1 stir till it boils #d        
minutes1 add  salt and pepper to taste2 

#a_/b pound cold cooked chopped beef and
 #d  tablespoons breadcrumbs4 ,turn out 
on plate to cool4 ,divide into #h       
pieces1 flour them and make into neat   
croquettes4 ,egg and breadcrumb  them4  
,fry till brown in hot ,crisco4 ,drain  
and serve hot with brown  sauce4        
,june #cj      99,breaded ,veal ,cutlets
    ,potatoes    ,egg ,plant    ,cress1 
,whipped ,cream ,dressing    ,cottage   
,pudding1 ,strawberry ,sauce    ,coffee 
99,breaded ,veal ,cutlets--#a-a_/b      
pounds fillet or neck of veal1 ,crisco  
for frying1 #a_/b teaspoon chopped      
parsley1 #a_/d teaspoon grated lemon    
rind1 salt and pepper1 egg and          
breadcrumbs4    ,cut meat into thin     
slices1 which afterwards trim into neat 
fillets4  ,beat egg1 mix with it        
parsley1 lemon rind1 good seasoning of  
salt and  pepper4 ,brush cutlets over   
with this preparation1 coat them        
carefully  with breadcrumbs1 fry quickly
 and lightly in hot ,crisco4 ,serve with
  either tomato or piquante sauce1 or1  

when gravy is preferred1 brown  little  
flour in ,crisco in frying pan1 add     
little salt and pepper1 pour  in #a_/d  
of a pint of hot water1 boil up1 and    
strain4        ,july #a      ,boned     
,chicken    ,stuffed ,pepper ,salad     
,sliced ,tomatoes    ,white and ,brown  
,bread    99,ground ,rice ,pudding      
,coffee ,jelly    ,fruit    99,ground   
,rice ,pudding--#a_/b cup ground rice1  
#c cups milk1 #c eggs1  #d tablespoons  
sugar1 rind #a_/b lemon1 #b tablespoons 
,crisco1 #a_/d cup  ,sultana raisins1   
and brown breadcrumbs4    ,boil milk    
slowly1 sprinkle in ground rice1 boil #f
 minutes4 ,remove add  sugar and        
,crisco4 ,mix well1 cool a little1 add  
eggs well beaten1  stir and flavor with 
grated lemon rind4 ,crisco plain mold1  
dust with  toasted breadcrumbs4 ,pour in
 pudding4 ,bake #a hour in moderate     
oven4  ,serve with following sauce3 #a  
small lemon1 #a cup water1 #a teaspoon  
cornstarch1 #a tablespoon sugar1 and few
 drops red color4 ,put  cornstarch into 

pan with lemon juice1 add other         
ingredients and bring  to boil4         
,july #b      ,spanish ,veal ,balls     
,summer ,squash    ,buttered ,beets     
,lettuce and ,peppergrass ,salad        
99,snow ,souffle    ,iced ,coffee       
99,snow ,souffle--,put #b tablespoons   
,crisco and #d tablespoons potato  flour
 in pan1 stir well together1 add #a_/b  
cup milk1 pinch salt1 and  stir till    
boiling4 ,remove from fire1 add #d      
tablespoons sugar1 yolks  #c eggs #a by 
#a1 #a_/b teaspoon orange flower water1 
and fold in stiffly  beaten whites of   
eggs4 ,pour into ,criscoed souffle mold1
 put greased  paper round4 ,bake for #bj
 minutes in moderate oven4 ,serve at    
once4        ,july #c      ,roast ,lamb 
,new ,potatoes    ,green ,peas          
99,summer ,squash    ,watercress and    
,cucumber ,salad    ,coffee ,ice ,cream 
,lady ,fingers    99,summer             
,squash--,cut summer squashes into small
 pieces and boil  till tender in salted 
water4 ,put into a clean towel and wring

 out  all water4 ,put squashes into     
saucepan and add to each cup of them1 #b
  tablespoons cream and #a_/b tablespoon
 ,crisco4 ,heat thoroughly before       
sending to table4        ,declaration   
,day    ,july #d      ,fruit ,cocktail  
,carrot ,soup ,radishes    ,stuffed     
,shoulder of ,veal1 ,roasted    ,potato 
,souffle    ,green ,corn    ,molded     
,spinach1 ,french ,dressing             
,washington ,ice ,cream    99,flag ,cake
    ,coffee    99,flag ,cake--#b_/c cup 
sugar1 #a_/b cup ,crisco1 #b_/c cup     
milk1 #a-b_/c cups  flour1 #b teaspoons 
baking powder1 #a_/b teaspoon salt1     
whites of #d eggs1  and #a teaspoon     
vanilla4 ,cream ,crisco and sugar       
together1 add flour1  salt1 baking      
powder1 milk1 vanilla and whites of eggs
 beaten to a  stiff froth4 ,mix         
carefully1 turn into ,criscoed and      
floured tin and  bake in moderate oven  
for #c_/d of an hour4 ,decorate with    
frosting and  tiny flags4        ,july  
#e      ,iced ,pimiento ,consomme       

,small ,tenderloins of ,beef    ,molded 
,potatoes    99,corn ,cakes    ,orange1 
,grapefruit and ,romaine ,salad    ,cup 
,custards    ,coffee    99,corn         
,cakes--,make a custard from #b eggs    
well beaten1 #a_/b cup milk1  #a_/b     
tablespoon ,crisco1 and #a_/b tablespoon
 sugar2 beat into this #c_/d  of cup of 
canned corn4 ,sift together twice1 #g_/h
 cup of flour1 #a  tablespoon baking    
powder1 and #a_/b teaspoon salt2 beat   
into other  mixture1 and drop in        
,criscoed muffin rings by the           
tablespoon2 set in a  ,criscoed dripping
 pan1 and bake in a moderate oven until 
done4        ,july #f      ,clam ,bisque
    ,lamb ,chops    ,escalloped ,corn   
,creamed ,sweet ,potatoes    ,german    
,salad    99,cheese ,drops              
,strawberry ,bavarian ,cream    ,coffee 
99,cheese ,drops--,add to #c-a_/b       
tablespoons flour1 #b tablespoons melted
  ,crisco1 and blend together until     
smooth4 ,remove from fire1 add #d       
tablespoons grated cheese1 #a_/d        

teaspoon salt1 and a dash of red        
pepper4 ,fold in stiffly beaten whites  
of #c eggs1 and drop from end of  spoon 
on a ,criscoed baking sheet about #a    
inch apart1 and bake from  #ab to #ad   
minutes in a moderate oven4 ,serve hot  
in folded napkin with  salad course4    
,july #g      ,beef ,broth with         
,vermicelli    99,baked ,bluefish       
,cucumbers1 ,french ,dressing    ,mashed
 ,potatoes    ,buttered ,bermuda ,onions
    ,heavenly ,hash    ,coffee          
99,baked ,bluefish--,select nice large  
bluefish1 clean1 and prepare it  for    
baking4 ,wash it in salted water1 and   
after drying it thoroughly1  stuff with 
bread stuffing1 and sew up opening and  
rub fish all over  with salt4 ,then1    
having put small pieces of ,crisco over1
 place in  pan with enough water to     
cover bottom1 and bake in hot oven #de  
or #ej  minutes4 ,after it begins to    
bake1 sprinkle with salt and pepper4    
,baste  it often with liquid in pan and 
a little melted ,crisco4 ,when it is    

cooked and a nice color1 remove         
carefully to hot plate4 ,do not break   
it4 ,serve with brown sauce poured round
 fish as garnish1 or serve it  in a     
separate dish4        ,july #h          
,iced ,bouillon    ,broiled ,chicken    
,mashed ,potatoes    ,new ,peas         
,tomato ,mayonnaise    99,red ,raspberry
 ,shortcake1 ,hot ,marshmallow ,sauce   
,coffee    99,red ,raspberry            
,shortcake--#d cups sifted flour1 #c    
tablespoons baking  powder1 #a teaspoon 
salt1 #b tablespoons ,crisco1 milk1 and 
#b quarts red  raspberries4 ,sift baking
 powder and salt with flour1 rub in     
,crisco2  then with fork stir in lightly
 and quickly sufficient milk to make    
soft dough--too soft to roll4 ,turn it  
into ,criscoed tin1 and bake  in hot    
oven #cj minutes4 ,unmold1 and leaving  
it inverted1 cut circle  around top     
within #a inch of edge2 lift off circle 
of crust1 and with  fork pick out crumb 
from center1 leaving about #c_/d of an  
inch of  biscuit around sides4 ,spread  

inside cake with butter1 fill with      
crushed raspberries1 which have been    
standing #a_/b hour or more mixed  with 
enough sugar to sweeten them4 ,turn off 
juice from berries before  filling cake4
 ,replace circle of crust1 and serve    
with following sauce3  #a_/b pound      
marshmallows1 #a_/b cup confectioners'  
sugar1 and #a_/b cup  boiling water4    
,cut marshmallows in pieces and melt in 
double boiler4  ,dissolve sugar in      
boiling water1 add to marshmallows1 and 
stir until  blended4 ,serve hot with    
shortcake4        ,july #i              
,sardines and ,lemon    ,olives         
,radishes    ,cold ,roast of ,lamb1     
,mint ,sauce    ,creamed ,potatoes      
,peas    ,endive and ,cheese ,salad     
99,cherry ,souffle    ,iced ,tea        
99,cherry ,souffle--#d tablespoons      
flour1 #b tablespoons ,crisco1 #a_/b    
cup milk1 #a teaspoon vanilla1 #c whole 
eggs and #a additional white1 #d        
tablespoons sugar1 and #d tablespoons   
chopped preserved cherries4    ,put     

,crisco and flour in saucepan1 mix over 
fire1 add milk1 stir till  it boils and 
becomes thick2 remove from fire to cool 
#aj minutes1 add  sugar1 yolks eggs1 #a 
by #a stirring each thoroughly1 whites  
stiffly  beaten up1 then add chopped    
cherries4 ,pour all into ,criscoed      
souffle  mold4 ,put into saucepan with  
#a_/b an inch of boiling water4 ,put lid
 on  saucepan and steam gently #c_/d    
hour4 ,turn out1 send to table with jam 
sauce round4        ,july #aj      ,clam
 ,broth    99,chicken ,croquettes       
,peas    ,buttered ,rolls    ,mayonnaise
 of ,lettuce and ,tomatoes    ,tutti    
,fruitti ,ice ,cream    ,macaroons      
,coffee    99,chicken ,croquettes--#b   
cups cooked chicken1 #a_/b teaspoon     
salt1  #a_/d teaspoon celery salt1 #a   
teaspoon lemon juice1 #a_/b teaspoon    
onion  juice1 and #a cup white sauce4   
,mix ingredients in order given4 ,cool  
mixture1 shape1 crumb and fry in  hot   
,crisco4 ,the white sauce is made as    
follows3 #b tablespoons ,crisco1  #d    

tablespoons flour1 #a cup milk 7heated71
 salt and pepper to taste4  ,melt       
,crisco1 add flour1 then add milk       
gradually4 ,cook over fire until  smooth
 and thick4 ,add seasoning4        ,july
 #aa      ,roast ,beef    ,yorkshire    
,pudding    ,potato ,croquettes         
,string ,beans    ,lettuce1 ,french     
,dressing    99,fruit ,pancakes         
,coffee    99,fruit ,pancakes--#b cups  
flour1 #b cups milk1 #b tablespoons     
,crisco1 #b  eggs1 nutmeg and salt to   
taste4 ,put flour into basin with salt1 
grated  nutmeg1 eggs1 pour milk in by   
degrees1 stirring smoothly2 beat it well
  in order to let the air in1 and then  
let it stand for #a_/b an hour4  ,this  
allows starch grains in flour to swell1 
and so batter is lighter4  ,when ready  
to fry1 warm ,crisco and pour in1       
stirring at same time4  ,make some      
,crisco hot in a small saucepan1 ladle  
some into a frying  pan1 when very hot1 
pour back into saucepan1 but do not     
drain it1 then  ladle sufficient batter 

in to cover the bottom of pan1 shake it 
gently  over rather a sharp fire1 and1  
when nicely browned1 toss it over and   
brown other side1 turn on to a wire or  
sieve1 sprinkle with sugar  and ripe    
blackberries4 ,roll it up1 and keep it  
warm while finishing  remainder of      
batter4 ,dish them up on platter1 each  
row crossways to  prevent under ones    
from becoming sodden4 ,sprinkle sugar   
over top and  serve4        ,july #ab   
,cottage ,pie    ,new ,stringless ,beans
    ,olive ,salad    ,cheese ,biegnets  
99,apricot ,pudding    ,iced ,coffee    
99,apricot ,pudding--,put #a pint milk  
into saucepan1 add two tablespoons      
,crisco1 and bring to boiling point4    
,mix #a_/b cup cornstarch with #a_/b    
cup milk and stir slowly into boiling   
milk1 add #a_/b teaspoon salt4  ,heat #a
 cup apricot jam1 and strain off juice4 
,stir the pieces of  apricot into       
cornstarch and cook for #e minutes4     
,sprinkle #a tablespoon  chopped        
pistachio nuts into wet mold and pour in

 hot mixture4 ,turn out  when cold and  
surround with apricot juice4            
,july #ac      ,cream of ,peanut ,soup  
99,veal ,chops    ,mashed ,potatoes     
,string ,beans    ,onion ,salad         
,meringues ,filled with ,custard        
,coffee    99,veal ,chops--,trim neatly 
#h chops and put into frying pan with #d
  tablespoons ,crisco1 and fry over     
quick fire a nice brown color4 ,as  the 
meat will afterwards be cooked again1   
the frying process should be  done      
quickly without actually cooking the    
chops4 ,place them between #b  boards1  
put weight not too heavy over top1 and  
keep them until cold4  ,strain ,crisco1 
and keep for further use4 ,cut #a_/b cup
 pork and #a_/b  cup beef marrow into   
small pieces1 pound in mortar2 when     
fine1 add  #a tablespoon anchovy paste1 
#a teaspoon powdered savory herbs1 #a   
yolk  egg1 and piece of ,crisco about   
size of nutmeg4 ,pound thoroughly until 
smooth1 season with pepper and salt1 rub
 through sieve1 and cover side  of each 

chop thickly with this4 ,put them on    
,criscoed baking sheet1  cover with few 
fried breadcrumbs1 sprinkle with melted 
,crisco and  place in hot oven for #aj  
minutes4 ,dish up chops in circle on hot
 dish1  and serve4        ,july #ad     
,steak1 a la ,parmesan    ,corn ,pudding
    ,mashed ,potatoes    ,lettuce1      
,french ,dressing    99,cheese ,balls   
,peach ,ice ,cream    ,coffee           
99,cheese ,balls--#a_/b cup breadcrumbs1
 #a teaspoon ,crisco1 #a_/d teaspoon    
mustard1 #a cup grated cheese1 #a egg1  
#a_/b teaspoon salt1 and a few  grains  
red pepper4 ,rub ,crisco into crumbs and
 cheese1 add seasonings  and egg well   
beaten4 ,shape in small balls and fry in
 hot ,crisco4 ,drain  and serve hot4    
,july #ae      ,stuffed ,shoulder of    
,veal1 ,braised    ,buttered ,beets     
,potato ,roses    ,onion and ,tomato    
,salad    ,rhubarb ,dumplings           
99,mocha ,cake    ,coffee    99,mocha   
,cake--,sift #f cups flour with #a      
teaspoon baking powder into a  basin1   

add #a teaspoon each of powdered        
cinnamon1 nutmeg1 and cloves1  #a cup   
brown sugar1 #a_/b teaspoonful salt1 and
 #a cup ,crisco2 rub well  together1 add
 #a_/b a cup golden syrup1 #a cup strong
 cold coffee1 #b  well beaten eggs1 #a  
cup currants and #a cup sultana raisins1
 mix well  together4 ,pour into         
,criscoed and papered tin and bake in   
moderate oven  #b hours4        ,july   
#af      ,tomato ,soup    ,fried        
,chicken    ,waffles    ,pea ,souffles  
,creamed ,white ,potatoes    ,bean      
,salad    99,snow ,balls    ,coffee     
99,snow ,balls--#a cup sugar1 #a_/d cup 
milk1 #a_/b cup ,crisco1 #b-a_/d cups   
flour1 #c-a_/b teaspoons baking powder1 
and whites of #d eggs4 ,cream  ,crisco1 
add sugar gradually1 milk1 and flour    
sifted with baking  powder2 add whites  
of eggs beaten stiff4 ,steam #ce minutes
 in ,criscoed  cups2 serve with stewed  
or preserved fruit4        ,july #ag    
,iced ,currants    99,blanquette of     
,veal    ,fried ,artichokes    ,duchesse

 ,potatoes    ,cauliflower and ,red     
,pepper ,salad    ,macaroon ,trifle     
,coffee    99,blanquette of ,veal--#b   
tablespoons ,crisco1 #b pounds fillet of
  veal1 #a_/b cup cream1 #d tablespoons 
flour1 #a large onion1 #a carrot1       
seasoning1 #ab preserved mushrooms1 and 
#ab whole peppers4 ,cut veal into       
square pieces1 put them into stewpan    
with enough cold water to cover1  bring 
it to boil1 and skim well2 add salt to  
taste1 onion cut in  quarters1 carrot1  
whole peppers2 cook gently #a hour4     
,take up meat1  strain stock1 and       
measure off #a pint4 ,melt ,crisco in   
stewpan1 stir  in flour1 add stock2 boil
 and skim2 cook for a few minutes4 ,add 
mushrooms1 cut in slices1 and cream2 put
 in pieces of veal2 make hot1  but do   
not boil again2 season nicely1 dish up1 
sprinkle little chopped  parsley over1  
and serve4        ,july #ah      ,onion 
,soup    ,fricasseed ,tripe    ,baked   
,potatoes    ,stringless ,beans         
,tomatoes ,stuffed with ,pineapple      

,bisque ,ice ,cream    ,coffee          
99,fricasseed ,tripe--,cut #b pounds of 
tripe into narrow strips1 add #a_/b  cup
 of water1 #b cups milk1 season with    
salt and pepper1 add #a_/d cup  ,crisco 
mixed with #b tablespoons flour2 simmer 
for #cj minutes and serve  hot4 ,a      
little chopped parsley is an            
improvement4        ,july #ai           
,cream of ,asparagus ,soup    99,lamb   
,fricassee with ,dumplings    ,mint     
,jelly    ,green ,peas    ,romaine      
,salad    ,cheese    ,toasted ,crackers 
,watermelon    ,coffee    99,lamb       
,fricassee with ,dumplings-- ,cut up and
 dice enough cold lamb  to make #a      
quart4 ,season with salt and white      
pepper1 put into ,criscoed  baking dish 
and pour over following sauce3 ,blend #b
 tablespoons ,crisco  with #b           
tablespoons flour1 and cook until brown4
 ,now add #b cups water  and when it    
boils season with salt1 pepper1 onion   
juice to taste and  pour over meat4     
,cover and bake in moderate oven #bj    

minutes4    ,to make the dumplings1 sift
 together #b cups flour1 #a_/b teaspoon 
salt1  #a_/d teaspoon sugar1 and #b     
teaspoons baking powder4 ,add #a        
tablespoon  ,crisco and rub in with tips
 of fingers1 then add sufficient milk to
  make soft dough4 ,roll out and cut    
into small biscuits4 ,place on top of   
lamb and bake in hot oven for #ab       
minutes4 ,serve hot4        ,july #bj   
,roast ,beef's ,heart    ,boiled ,new   
,potatoes    ,cauliflower au ,gratin    
,baked ,bean ,salad    99,cheese        
,aigrettes    ,apricot ,meringue ,pie   
,coffee    99,cheese ,aigrettes--,bring 
#b tablespoons ,crisco and #a_/b cup    
water to  boiling point1 then add #a_/b 
cup flour and stir until mixture leaves 
sides of pan4 ,cool1 but do not allow to
 become cold1 then add #b eggs1  #a by  
#a1 #d tablespoons grated cheese1 salt1 
pepper1 and paprika to  taste and beat  
well4 ,allow to stand in cool place #cj 
minutes4 ,drop by  teaspoons into hot   
,crisco and fry a golden brown4 ,drain  

and sprinkle  with grated cheese4 ,serve
 hot4 ,the ,crisco should not be too hot
 or the  cheese will burn4              
,vegetarian    ,july #ba                
,strawberry ,cocktails    ,macaroni     
,cutlets1 ,cheese ,sauce    99,popovers 
,tomato ,mayonnaise    ,pimiento        
,sandwiches    ,frozen ,banana ,whip    
,coffee    99,pop ,overs--,beat up #c   
eggs until light2 add #a cup milk and #a
  teaspoon melted ,crisco4 ,pour this   
gradually into #a cup flour and #a_/b   
teaspoon salt1 beating all the time     
until smooth4 ,crisco iron gem  pans1   
put them in the oven1 and when hot1 take
 them out and fill them  half full of   
this batter4 ,put them back in the oven 
and bake for #de  minutes4 ,they should 
be at least #d times their original     
bulk4 ,if they  fall1 they are not      
thoroughly done4 ,the oven should be    
hot4        ,july #bb      99,pilau1 a  
la ,turque    ,peppers ,stuffed with    
,green ,corn    ,huntington ,salad      
,cheese ,rolls    ,baked ,custard       

,coffee    99,pilau1 a la ,turque--,put 
#a #a_/b cups of stock1 with #a cup     
stewed  and strained tomato1 over fire4 
,when boiling add #a cup well-washed  or
 blanched rice and #a_/b teaspoon salt2 
stir lightly with fork1  occasionally1  
until liquor is absorbed4 ,then add     
#a_/b cup ,crisco1  season with salt and
 pepper1 and cook over hot water until  
tender2  remove cover1 and stir with    
fork before serving4        ,july #bc   
,vegetable ,soup    99,fried ,fish      
,baked ,shoulder of ,mutton    ,onion   
,puree    ,chipped ,potatoes    ,fruit  
,jelly    ,toasted ,cheese ,fingers     
,coffee    99,fried ,fish--,marinade #d 
halibut steaks for #a hour2 drain1 dip  
in  salted flour1 then in beaten egg1   
lastly in fine salted and peppered      
crumbs4 ,leave on ice for #a hour1 and  
fry in hot ,crisco4        ,july #bd    
,lamb ,potpie    ,summer ,squash        
,mashed ,potatoes    ,dressed ,cucumbers
    ,raspberry ,float    99,cushion     
,cake    ,iced ,coffee    99,cushion    

,cake--,cream #a cup ,crisco with #a_/b 
cup sugar1 add #b well  beaten eggs1 and
 #a_/b cup milk4 ,sift #b cups flour1 #b
 teaspoons baking  powder1 and #a_/b    
teaspoon salt1 and add to ,crisco       
mixture1 with  #a teaspoon vanilla      
extract4 ,divide into #b parts1 add to  
#a part #b  tablespoons molasses1 #a cup
 seeded raisins1 #a_/b teaspoon cloves1 
#a  teaspoon cinnamon1 and #a_/d        
teaspoon grated nutmeg4 ,bake in        
,criscoed  and floured cake tin for #bj 
minutes4 ,take out of oven1 spread white
  part on top1 return to oven and bake  
until done4        ,july #be            
99,tournedos of ,lamb    ,rissole       
,potatoes    ,carrots    ,peas    ,grape
 and ,pimiento ,salad    ,frozen ,cheese
    ,toasted ,crackers    ,iced ,coffee 
99,tournedos of ,lamb--,six lamb chops  
cut #b inches thick1 will be  required4 
,remove bone and fat and with skewers   
arrange in #f circular  pieces4 ,around 
each wrap a thin strip of bacon1        
fastening in place  with wooden skewers4

 ,sprinkle with salt and pepper1 place  
on well  ,criscoed broiler1 and broil   
over clear fire #ae minutes4 ,remove to 
hot-platter1 garnish with rissole       
potatoes1 and pass mint jelly with      
them4 ,the potatoes are done in this    
way3 ,peel and wash #h ,bermuda         
potatoes of uniform size1 put in ice    
water for #ae minutes1 dry in a  towel1 
and fry until delicate brown in hot     
,crisco4 ,drain on paper1  then bake    
until soft4 ,remove to serving platter1 
and pour around #a  cup of rich white or
 cream sauce or #a cup of heavy cream   
scalded and  seasoned4                  
,vegetarian    ,july #bf      ,cream of 
,green ,peas    ,bean ,loaf with ,rice  
,stewed ,corn    ,tomato and ,lettuce   
,salad    99,peach ,pudding    ,coffee  
99,peach ,pudding--,fill ,criscoed      
baking dish full of peaches and pour    
over top a batter made of #a tablespoon 
,crisco1 #a_/b cup sugar1 #a cup  flour1
 #a teaspoon baking powder1 #a well     
beaten egg1 #a_/b teaspoon salt1  and #a

 cup milk4 ,bake in moderate oven #cj   
minutes4 ,serve with cream4        ,july
 #bg      ,anchovy and ,pimiento        
,canapes    ,halibut ,baked1 a la       
,creole    ,french ,fried ,potatoes     
,hot ,slaw    99,french ,pancakes       
,coffee    99,french ,pancakes--#d      
tablespoons sugar1 #d tablespoons       
,crisco1 #a_/b  cup flour1 #b eggs1     
#a_/b tablespoon lemon extract1 and #a  
cup milk4 ,heat  ,crisco and mix other  
ingredients gradually to them1 bake in  
six  small criscoed plates for #e       
minutes4 ,when done1 put jam between    
every  alternate one1 and serve high on 
a dish4        ,july #bh      ,puree of 
,fruit    ,steak with ,fresh ,mushrooms 
,string ,beans    ,riced ,potatoes      
,lettuce and ,watercress ,salad         
99,cherry ,blanc-mange    ,coffee       
99,cherry ,blanc-mange--,put #a quart of
 milk into a saucepan1 add #a           
tablespoon ,crisco4 ,mix #a cup         
cornstarch smoothly with #a_/b cup cold 
milk2 when the milk boils stir in       

cornstarch and stir for #aj minutes1    
then add #b tablespoons sugar and #a    
teaspoon vanilla4 ,stew #b cups         
cherries until tender in #a_/b cup      
water1 add #b tablespoons sugar4  ,rinse
 out a mold with cold water1 arrange a  
few cherries in the  bottom1 then put in
 some blanc-mange1 then rest of cherries
 mixed with  cornstarch4 ,turn out when 
firm4 ,serve with milk4        ,july #bi
      ,iced ,tomato ,bouillon           
99,swiss ,steak    ,mashed ,potato      
,egg ,plant ,fritters    ,lettuce       
,salad1 ,chifonade ,dressing            
,strawberry ,parfait    ,coffee         
99,swiss ,steak--#a pound steak1 #a cup 
flour1 salt and pepper1 #d skinned      
tomatoes1 #a sliced onion1 and water4   
,have steak cut #b inches thick1  and   
pound into it the flour4 ,put steak into
 a skillet1 with #c  tablespoons ,crisco
 and brown on both sides4 ,then cover   
with water1  adding sliced onion1       
tomatoes sliced and cover closely and   
let simmer  for #c hours4 ,just before  

steak is done add salt and pepper to    
taste4  ,when done1 the gravy is already
 made and is delicious4        ,july #cj
      ,clear ,soup    99,planked        
,chicken    ,potato ,croquettes         
,asparagus ,tips    ,boiled ,rice       
,pineapple ,salad    ,vanilla ,ice      
,cream    ,strawberry ,sauce    ,coffee 
99,planked ,chicken--#b spring chickens1
 #a cup boiled rice1 #a_/b pound        
mushrooms1 and #a glass guava jelly4    
,stew mushrooms2 put chicken either  in 
oven or under broiler1 bone side to     
hottest part of fire4 ,heat and  ,crisco
 a plank2 put chicken on1 bone side     
down2 sprinkle with melted  ,crisco1    
dust with salt and pepper and broil on  
board under gas for  #a_/b an hour4     
,garnish with rice2 pour over mushrooms4
 ,place at corners  small bread patties1
 holding the guava jelly4        ,july  
#ca      99,baked ,beans    ,finger     
,rolls    ,beet and ,potato ,salad      
,lemon ,jelly1    ,whipped ,cream       
,cafe ,parfait    99,baked ,beans--,wash

 #b quarts of small white beans1 put    
them in a  saucepan1 cover with cold    
water2 as soon as they come to a boil1  
drain2 put them in a fireproof baking   
dish1 add #d tablespoons ,crisco1  #a   
chopped onion1 salt and pepper to taste 
and #a_/d teaspoon mustard1  fill dish  
with boiling water1 cover tight1 and    
bake from #e to #f hours2  add more     
water as required to keep from getting  
dry4 ,they can be  warmed over as       
needed4        ,august #a      ,brown   
,fricassee of ,kidneys    ,summer       
,squash    ,new ,cabbage ,salad         
99,blueberry ,pie    ,coffee            
99,blueberry ,pie--,line a deep         
perforated tin with ,crisco ,plain      
,pastry2  brush over with water or white
 of egg4 ,fill with floured blueberries2
  add sugar1 ,crisco1 salt and vinegar4 
,allow #a cup sugar to #c cups  berries1
 #a tablespoon ,crisco1 #a_/h teaspoon  
salt1 and #a_/b teaspoon  vinegar4      
,cover with crust and bake4             
,august #b      99,beef ,olives         

,braised ,lettuce    ,stuffed ,potatoes 
,beet ,salad    ,cheese ,relish    ,red 
,currant ,cream    ,lady ,fingers       
,coffee    99,beef ,olives--,cut #b     
pounds of steak into pieces #d-a_/b     
inches long  and #b inches wide4 ,mix   
together in a basin #c tablespoons      
breadcrumbs1  #a chopped onion1 #d      
tablespoons ,crisco1 #a tablespoon      
chopped parsley1  salt1 pepper1 and     
paprika to taste and #a well beaten egg4
 ,spread a  little of this mixture on   
each piece of meat1 roll up and tie with
  fine string4 ,melt #b tablespoons     
,crisco in a pan1 brown pieces of meat  
in it2 stir in #a tablespoon flour1     
gradually add #b cups water1 bring  to  
boiling point and cook slowly #a-a_/b   
hours4 ,remove string and dish  in a    
circle1 season the gravy and strain over
 the meat4        ,august #c      ,cream
 of ,corn ,soup    99,stuffed ,flank    
,steak    ,mashed ,potato    ,shelled   
,beans    ,onion and ,mint ,salad       
,ivory ,cream    ,coffee    99,stuffed  

,flank ,steak--,buy a flank steak4 ,fry 
#b tablespoons chopped  onion in a #a_/d
 cup ,crisco4 ,add #a_/b cup soft1 stale
 breadcrumbs1 #a_/d  teaspoon mixed     
herbs1 salt and pepper to taste4 ,spread
 over steak1  roll and tie4 ,brown in #c
 tablespoons ,crisco1 and remove to     
casserole  or covered dish4 ,to the     
,crisco in pan add an equal quantity of 
flour1  and brown1 then add #a cup stock
 or boiling water1 and #a cup strained  
tomato1 season with salt and pepper1    
pour over the roll1 cover dish1  and    
cook slowly until meat is tender4 ,if   
cooked in casserole it may be  served in
 same dish4        ,august #d           
,fried ,soft ,shell ,crabs1    ,sauce   
,tartare    ,hashed ,browned ,potatoes  
,pepper and ,cucumber ,salad    ,cheese 
,fingers    99,apricot ,omelet          
,coffee    99 ,apricot ,omelet--,cut #f 
preserved apricots into dice1 and heat  
up  in a little fruit juice4 ,beat up #e
 eggs1 add pinch of salt and #a         
tablespoon sugar4 ,melt in an omelet pan

 or frying pan #b tablespoons  ,crisco1 
when hot pour in beaten eggs and stir   
over quick fire till  they commence to  
thicken1 put in the prepared apricots1  
then shape  quickly into an oval form by
 folding the ends4 ,allow the omelet to 
acquire a golden brown by putting it in 
the oven1 turn out on to a hot  dish1   
dredge with sugar and serve at once4    
,august #e      99,country ,club        
,chicken    ,sweet ,potatoes    ,green  
,corn    ,tomato ,salad    ,apple ,whip 
,chocolate ,wafers    ,coffee           
99,country ,club ,chicken--,wash #b     
broilers or quite young chickens1 cut   
them in halves or quarters if they be   
large enough1 wipe them and dip  each   
piece in beaten egg1 well seasoned with 
salt and pepper and mixed  with cream4  
,roll pieces in breadcrumbs and place   
them in ,criscoed pan1  dot generously  
with ,crisco and place in hot oven for  
#ae minutes4 ,now  put chicken in hot   
kettle1 cover and let smother and steam 
for #cj  minutes or until tender on a   

slow fire4 ,place chicken on hot        
platter2  add half cup hot cream to     
gravy in kettle and strain it over      
chickens4        ,august #f             
99,baked ,liver and ,bacon    ,mashed   
,potatoes    ,corn on ,cob    ,lettuce  
and ,pineapple ,salad    ,stewed ,pears 
,cream    ,hasty ,cake    ,coffee       
99,baked ,liver and ,bacon--,select     
liver1 wash it well1 rub it with        
,crisco1 and place it in vinegar with #a
 chopped shallot1 a little  chopped     
parsley1 and salt and pepper to suit    
taste4 ,let it stand  overnight2 roast  
it1 adding strips of bacon4 ,baste it   
frequently with  the vinegar mixture4   
,when done1 make brown gravy1 and serve 
very hot4        ,august #g             
,grilled ,trout    ,chicken ,saute      
99,souffled ,squash    ,potato          
,croquettes    ,french ,salad    ,fruit 
,compote    ,coffee    99,souffled      
,squash--,take medium-sized ,hubbard    
squash1 remove seeds  and stringy       
portion1 and pare4 ,place in steamer and

 cook over boiling  water for #cj       
minutes4 ,mash and season with ,crisco1 
salt and pepper to  taste4 ,to #b cups  
of the mashed squash1 add gradually #a  
cup cream1 when  blended1 yolks of #b   
well beaten eggs1 and finally the       
stiffly beaten  whites of the eggs4     
,pour into ,criscoed souffle dish and   
bake in  moderate oven till firm4 ,serve
 at once4        ,august #h      ,clam  
,cocktail    ,roast ,lamb1 ,mint ,jelly 
,rice ,fritters    ,lima ,beans         
,lettuce and ,banana ,salad             
99,windsor ,tartlets    ,iced ,coffee   
99,windsor ,tartlets--,crisco ,plain    
,pastry1 #b eggs1 #d tablespoons        
,crisco1 #d tablespoons sugar1 #a-a_/b  
tablespoons cornstarch1 #e  powdered    
macaroons1 #ah glace cherries1 #a piece 
of lemon peel1 and #a_/b  tablespoon    
chopped almonds4    ,put ,crisco and    
sugar into #a basin and beat them to a  
cream4 ,add yolks  of eggs1 #a at a     
time1 and beat each well in4 ,chop      
cherries and peel1  add them and        

macaroons to mixture1 mix thoroughly1   
add almonds and  cornstarch4 ,roll out  
,crisco ,plain ,pastry and line small   
tartlet tins  thinly with it4 ,beat     
whites of eggs to stiff froth and stir  
lightly  into mixture4 ,fill each lined 
tin three parts full4 ,bake them in     
moderate oven until mixture is set and  
brown4 ,dust with sugar and  serve      
either hot or cold4 ,place crossbars of 
pastry over mixture1 if  liked4 ,stale  
cakecrumbs can be used instead of       
macaroons4        ,august #i            
,casserole of ,lamb    ,rice    ,spiced 
,peaches    99,macaroon ,pudding        
,after ,dinner ,mints    ,coffee        
99,macaroon ,pudding--,soak #f macaroons
 in #a_/b cup milk4 ,heat #b cups  milk 
in double boiler1 add #b tablespoons    
cornstarch moistened with #a  well      
beaten egg1 #a teaspoon ,crisco1 #a_/b  
teaspoon salt1 and macaroons4  ,cook for
 #bj minutes1 remove from fire1 add     
#a_/b teaspoon vanilla  extract4 ,turn  
into ,criscoed and sugared pudding dish1

 sprinkle #a_/b cup  sugar on top1 and  
cover with sliced peaches4 ,serve cold4 
,august #aj      ,tomato ,bisque        
,croutons    ,potato ,croquettes        
,fried ,egg ,plant    ,celery and ,apple
 ,salad    99,chocolate ,pudding        
,coffee    99,chocolate                 
,pudding--,crisco a mold or basin4 ,beat
 #c tablespoons  ,crisco and #b         
tablespoons sugar to a cream1 then beat 
in #c yolks of  eggs4 ,dissolve #aa_/b  
teacups grated chocolate smoothly in #a 
cup milk1  add it to ,crisco mixture1   
with #b cups cakecrumbs1 #a teaspoon    
vanilla1  #a_/b teaspoon salt1 and      
whites of eggs stiffly beaten4 ,fold the
 whites  in gently4 ,pour into prepared 
mold1 cover with ,criscoed paper and    
steam for #b hours4 ,turn out and serve 
with white sauce4 ,this mixture  may be 
placed in a ,criscoed pudding dish and  
baked in a moderate oven4        ,august
 #aa      ,fried ,chicken1 a la         
,maryland    ,french ,fried ,potatoes   
99,stewed ,onions    ,stuffed ,tomato   

,salad    ,musk ,melon with ,ice ,cream 
,coffee    99,stewed ,onions--,peel     
onions and boil in boiling salted water 
till  tender4 ,when done1 drain1 and    
turn into hot vegetable dish4 ,melt #b  
tablespoons of ,crisco in saucepan1 then
 stir in #a tablespoon flour1  mix well1
 add #a cup milk and stir till boiling1 
add salt and pepper to  taste and pour  
over onions4        ,august #ab         
,broiled ,ham    ,baked ,potatoes       
,green ,corn ,custard    ,apple ,salad  
,grape ,juice ,syllabub    99,tilden    
,cake    ,coffee    99,tilden           
,cake--,cream #a_/d cup ,crisco with #a 
#a_/b cups sugar1 add #d well  beaten   
eggs1 #a cup milk1 sift in #c cups      
flour1 #c_/d teaspoon salt1 #a_/b  cup  
cornstarch1 #b teaspoons baking powder1 
and add #b teaspoons lemon  extract4    
,turn into ,criscoed and floured cake   
tin and bake for #a #a_/b  hours in     
moderate oven4        ,august #ac       
99,roast ,fowl with ,chestnuts and      
,mushrooms4    ,franconia ,potatoes     

,shell ,beans    ,lettuce and ,tomato   
,salad    ,peach ,short-,cake    ,coffee
    99,roast ,fowl with ,chestnuts and  
,mushrooms--,stuff #a large or #b small 
fowls with chestnuts or mushroom        
stuffing1 truss it1 brush with melted   
,crisco1 dust with salt and pepper1 and 
put on a rack in pan and in a  hot oven 
until beginning to brown1 reduce heat1  
and cook #a or #b hours1  basting often4
 ,add to pan #a_/b cup hot water1 #a    
slice salt pork1 diced1  tiny bit bay   
leaf1 #a clove1 and sprig of parsley4   
,if with mushrooms  pour over little    
sherry mixed with cream4 ,when done     
place fowl on  platter1 pour off all fat
 in pan but #c tablespoons1 add #b      
tablespoons  flour and slightly color1  
add #a cup stock from giblets cooked    
with #a  slice of salt pork1 salt and   
pepper1 a little lemon juice1 and minced
  giblets4 ,serve surrounded with       
chestnut or mushroom puree put through  
a pastry bag and tube in roses4 ,place a
 small piece of canned red  pepper on   

each rose and serve gravy in boat4      
,august #ad      ,celery ,soup          
,braised ,ox ,tongue    99,mashed       
,turnips    ,baked ,potatoes    ,waldorf
 ,salad    ,ginger ,ice ,cream          
,coffee    99,mashed ,turnips--,peel and
 dice #c turnips1 cover with boiling    
salted  water and cook till tender2     
drain and press the water well out of   
them4 ,return to pan and add #c         
tablespoons ,crisco1 #a teaspoon salt1  
and #a saltspoon white pepper1 beat and 
mash them well together1 when           
thoroughly hot turn into vegetable dish 
and serve4        ,august #ae      ,fish
 ,souffle    ,braised ,stuffed ,shoulder
 of ,mutton    ,breaded ,potatoes       
99,carrots1 a la ,poulette    ,pineapple
 ,jelly    ,french ,pastry    ,coffee   
99,carrots1 a la ,poulette--,boil #b    
bunches of carrots until tender in      
boiling salted water1 then drain4 ,blend
 #b tablespoons ,crisco with #a         
tablespoon flour1 when smooth add #a cup
 milk and stir till boiling1  add salt1 

pepper and paprika to taste1 #a         
tablespoon chopped parsley  and cook for
 #e minutes1 then add carrots and allow 
to cook for #e  minutes longer4 ,serve  
hot4        ,august #af      ,cream of  
,rice ,soup    ,hanoverian ,steaks      
99,hashed ,browned ,potatoes    ,carrots
 en ,casserole    ,custard ,souffle1    
,foamy ,sauce    ,coffee    99,hashed   
,browned ,potatoes--,sprinkle #b #a_/b  
cups cold boiled potato  cubes with salt
 and white pepper to suit taste4 ,melt  
#a #a_/b tablespoons  ,crisco2 add #a   
tablespoon flour and #a_/b cup brown    
stock4 ,cook #e  minutes2 add potato    
cubes2 cook #aj minutes1 stirring1      
without breaking  potatoes4 ,melt #a    
tablespoon ,crisco in another frying    
pan4 ,when brown1  turn in potatoes1    
spread evenly1 and cook #aj minutes2    
fold like an  omelet1 and serve hot4    
,august #ag      ,lamb ,chops    ,peas  
99,chantilly ,potatoes    ,turkish      
,salad    ,fruit ,ice ,cream    ,coffee 
99,chantilly ,potatoes--,prepare nicely 

seasoned1 lightly mashed  potatoes and  
mound on a hot platter4 ,beat #a_/b cup 
cream until stiff1  add #a teaspoon     
melted ,crisco1 #a_/b cup grated cheese1
 season to taste  with salt1 pepper and 
red pepper4 ,pile lightly on to the     
potato and  put in oven to brown4 ,be   
sure that the oven is very hot4         
,august #ah      ,watermelon ,cocktail  
,cannelon of ,beef    ,potatoes         
99,creamed ,kohl ,rabi    ,stuffed      
,celery    ,meringues ,filled with ,ice 
,cream    ,coffee    99,creamed ,kohl   
,rabi--,slice kohl rabi1 boil #bj       
minutes or until nearly  tender1 and    
arrange in a baking dish in layers with 
the following  sauce3 #b tablespoons    
,crisco1 #b tablespoons flour1 #a_/b    
pint milk1 #a_/b  teaspoon salt1 and #a 
saltspoon pepper4 ,rub ,crisco and flour
 together2  add milk1 cold4 ,stand      
saucepan over fire and stir continually 
until  it reaches the boiling point2    
take from fire1 and add salt and pepper4
  ,then strain4 ,season each layer with 

pepper and salt1 sprinkle the top  with 
breadcrumbs and bake #bj minutes4       
,vegetarian    ,august #ai      ,cream  
of ,turnip ,soup    ,risotto            
,asparagus ,salad    ,coffee ,souffle   
99,ginger ,crisps    ,iced ,tea         
99,ginger ,crisps-- ,cream #a_/b cup    
,crisco with #a_/b cup sugar1 add #a cup
  molasses1 #a teaspoon each of cinnamon
 and nutmeg1 #a teaspoon salt1 #b       
teaspoons baking powder1 and flour to   
make stiffish dough4 ,roll thin1  cut   
out with cutter and bake in quick oven4 
,august #bj      ,corned1 ,beef         
,buttered ,potatoes    99,new ,beets    
,lettuce1 ,italian ,dressing    ,tapioca
 ,cream    ,coffee    99,new ,beets--   
,peel hot cooked beets1 cut into slices1
 and toss about  for #c or #d minutes in
 saucepan which contains #c tablespoons 
,crisco  to which has been added #a     
teaspoon plain vinegar1 or a few drops  
of  tarragon1 #b cloves1 and #a teaspoon
 sugar4        ,august #ba      ,cold   
,sliced ,corned ,beef    ,baked         

,potatoes    ,jellied ,vegetables       
,pea ,salad    99,countess ,pudding     
,coffee    99,countess ,pudding--,line  
small ,criscoed platter with ,crisco    
pastry4  ,put #a tablespoon ,crisco in  
saucepan1 add #a cup milk1 when warm    
pour  over three tablespoons chopped    
cocoanut1 add #a tablespoon sugar4      
,allow to remain #cj minutes1 add #c    
yolks of eggs well beaten1 and #a_/b    
teaspoon vanilla1 pour into platter1    
bake #cj minutes in hot oven4  ,beat up 
whites of eggs1 add pinch salt1 #a      
tablespoon sugar1 and #a_/b  teaspoon   
almond extract1 pile on top of pudding  
and sprinkle with  cocoanut4 ,brown in  
slow oven4 ,serve hot or cold4          
,vegetarian    ,august #bb              
99,succotash    ,french ,fried ,potatoes
    ,tomato ,jelly ,salad    ,orange    
,marmalade ,ice ,cream    ,caramel ,cake
    ,coffee    99,succotash--,boil #a   
dozen ears of corn for #c minutes4 ,cut 
corn from  cob1 taking very small piece 
from top of each grain1 then press out  

pulp4 ,mix this with an equal quantity  
of nicely cooked lima beans2 add        
,crisco1 salt and white pepper to taste2
 reheat and serve4        ,august #bc   
,fish ,timbales1 ,cream ,sauce          
,mashed ,potatoes    ,stewed ,okra      
,cucumber ,salad    ,cheese ,straws     
99,st4 ,leonard's ,pudding    ,coffee   
99,st4 ,leonard's ,pudding--,line edge  
of a pudding dish with pastry1 and      
spread #b tablespoons of jam in the     
bottom4 ,blend #d tablespoons ,crisco   
with #a_/b cup flour1 when smooth stir  
in #a cup milk1 #d tablespoons  sugar1  
#a teaspoon vanilla extract1 #a_/b      
teaspoon salt1 and #b yolks of  eggs1   
stir well together and pour over jam1   
bake #cj minutes4 ,beat up  whites of   
eggs to a stiff froth1 add #a tablespoon
 sugar1 and arrange  roughly on the top4
 ,place in oven until lightly browned4  
,august #bd      99,boiled ,mutton1     
,caper ,sauce    ,riced ,potatoes       
,string ,beans    ,olive ,salad         
,toasted ,crackers    ,cheese    ,plum  

,compote    ,coffee    99,boiled        
,mutton--,wipe leg of mutton1 put on    
fire1 barely covered  with boiling      
water1 and let boil about #aj minutes1  
then simmer until  tender2 season with  
salt when half cooked4 ,a few slices of 
onion1  turnip1 and carrot1 or #b or #c 
stalks of celery1 may be added while    
cooking4 ,when tender1 brush over the   
meat with melted ,crisco and  sprinkle  
with finely chopped parsley4 ,serve with
 caper sauce which is  made as follows3 
,mix #b tablespoons ,crisco with #a     
tablespoon flour2  add #a cup boiling   
water2 stir it over fire until thick2   
add to it #a  hard-cooked egg chopped   
fine and #b tablespoons of capers4      
,august #be      ,barley ,broth         
,mutton ,souffle    ,sweet ,corn        
,creamed ,carrots and ,peas    99,peach 
,cobbler    ,coffee    99,peach         
,cobbler--,sift #a-a_/b cups flour and  
#a-a_/b teaspoons baking  powder4 ,with 
tips of fingers work into flour #a      
tablespoon ,crisco1 and  when well mixed

 add #a_/b cup milk4    ,peel and slice 
#d peaches1 and mix with #c_/d cup sugar
 and #b tablespoons  melted ,crisco4 ,in
 bottom of baking dish invert a cup1    
around this  arrange peaches1 and over  
all place dough patted out to about     
#c_/d of  an inch in thickness4 ,bake in
 moderate oven until crust is brown and 
peaches are tender4 ,this will require  
about #dj minutes4 ,the cup keeps  dough
 from lying on fruit and becoming soaked
 with juice4        ,august #bf         
99,beef ,steak ,pudding    ,spaghetti   
with ,tomato    ,potatoes on ,half      
,shell    ,green ,pepper ,salad         
,apricot ,pudding    ,coffee    99,beef 
,steak ,pudding--,line a ,criscoed basin
 with plain pastry4 ,mix  together on a 
plate #a tablespoon flour1 #a teaspoon  
salt1 and #a_/b  teaspoon pepper for    
seasoning4 ,cut #a pound lean beef in   
thin slices1  dip them in the seasoning1
 and place them lightly in the basin2   
split  #a sheep's kidney1 skin and cut  
in thin slices2 dip them also in the    

seasoning1 and put them in basin1 and   
pour over #a cup of water for  gravy4   
,wet the edges of the paste on basin2   
roll out a piece of paste  large enough 
to cover the dish2 place it on1 press   
down at the edges1  and sprinkle a      
little flour over top4 ,now dip a       
pudding cloth in  boiling water1 tie it 
tightly over the top1 and plunge the    
pudding in  plenty of boiling water2    
then boil for #c hours4 ,remove the     
cloth1  and turn the pudding out on a   
dish4 ,liver and bacon mixed1 or mutton1
  makes a good pudding of this kind4    
,august #bg      ,steamed ,clams        
,vegetable ,salad    ,brown ,bread      
,sandwiches    ,peach ,tapioca          
99,princess ,cake    ,coffee            
99,princess ,cake--,line small square   
cake tin with plain ,crisco pastry4     
,sprinkle in #a_/b cup cleaned currants4
 ,cream #a_/b cup ,crisco with #a  cup  
sugar1 then add #c well beaten eggs1 #c 
cups flour1 #a-a_/b teaspoons  baking   
powder1 and #a_/b teaspoon salt4 ,divide

 mixture into #b portions4  ,add #a     
tablespoon grated chocolate and #d      
tablespoons milk to #a portion4  ,put   
cake mixtures in spoonfuls on top of    
currants and bake in moderate  oven for 
#ce minutes4 ,serve in square pieces4   
,august #bh      ,iced ,bouillon        
,pulled ,bread    99,fillet of ,beef1   
,horseradish ,sauce    ,franconia       
,potatoes    ,corn ,souffle    ,endive1 
,french ,dressing    ,salted ,triangles 
,violet ,mousse    ,coffee    99,fillet 
of ,beef--,trim fillet into good shape4 
,lard it plentifully1  letting the whole
 upper surface be perforated with       
lardoons4 ,place  in baking pan thin    
slices of larding pork1 over pork place 
layer of  chopped onion1 carrots1       
turnip1 and celery2 lay tenderloin on   
top4  ,pour in #a cup stock1 add #a_/b  
teaspoon salt1 #a_/d teaspoon pepper1 #d
  sprigs parsley1 #a bay leaf1 and #b   
cloves4 ,bake in hot oven #cj minutes1  
and baste frequently4 ,remove when done2
 strain off gravy and skim off  grease4 

,blend #a tablespoon ,crisco with #a    
tablespoon flour in a pan1  add gravy   
strained from pan1 #a_/b cup grated     
horseradish1 salt and  paprika to taste 
and bring to boiling point1 then add #b 
tablespoons  lemon juice and #a         
tablespoon vinegar4 ,spread sauce on hot
 serving dish  and lay fillet on it4    
,vegetarian    ,august #bi      ,baked  
,macaroni1 ,tomato ,sauce    ,green     
,corn    99,fried ,egg ,plant           
,cantaloupe ,salad    ,marmalade        
,pudding    ,iced ,coffee    99,fried   
,egg ,plant--,peel good-sized egg plant2
 cut into slices of  #a_/d inch4 ,dust  
with salt and pepper2 dip in beaten egg2
 roll in fine  breadcrumbs and saute in 
hot ,crisco4 ,when they are brown on #a 
side1  turn and brown on the other4 ,if 
preferred1 the egg plant may be dipped  
in thin batter instead of egg and       
crumbs1 and fried4        ,august #cj   
99,clam ,chowder    ,stuffed ,tomato    
,salad    ,welsh ,rarebit    ,lemon ,pie
    ,coffee    99,clam ,chowder--,remove

 heads from #d cups clams and chop4     
,parboil #d  cups potatoes4 ,cook #a    
chopped onion and #a_/b cup salt pork   
cut in  cubes #ae minutes4 ,arrange     
clams1 potatoes1 onion and pork in      
layers  in saucepan2 cover with #c cups 
boiling water1 and simmer till tender4  
,blend #c tablespoons ,crisco with #b   
tablespoons flour1 add #d cups  scalded 
milk and stir till boiling2 add clam    
mixture1 seasonings to  taste1 #a dash  
of ,tabasco sauce1 and serve hot4       
,august #ca      ,bisque of ,clams and  
,peas    ,stuffed ,peppers    99,cheese 
,salad    ,toasted ,crackers    ,lemon  
,sherbet    ,whipped ,cream    ,coffee  
99,cheese ,salad--,to #a cup cooked     
chopped chicken1 add #a_/b pound soft   
,american cheese and #a_/b cup pickled  
chopped cauliflower4 ,rub through       
sieve1 yolks of #b hard-cooked eggs1 add
 #a teaspoon ,french mustard1 #d        
tablespoons melted ,crisco1 #c          
tablespoons vinegar1 red pepper1        
paprika1  and salt to taste4 ,pour this 

sauce over salad and garnish with whites
  of eggs cut in slices and branches of 
pickled cauliflower4        ,september  
#a      99,cauliflower ,soup    ,roast  
,beef1 ,brown ,gravy    ,oven-,panned   
,potatoes    ,creamed ,carrots          
,celery and ,green ,pepper ,salad       
,coffee    99,cauliflower ,soup--,cut   
large parboiled cauliflower into thick  
slices1 also #b large onions and heart  
of a stalk of celery4 ,fry these  in hot
 ,crisco4 ,when done to a golden color1 
remove them from pan to  drain4 ,have   
ready stewpan of chicken and veal stock1
 ready seasoned  as for table1 then     
place in slices of cauliflower1 onions1 
and celery1  and allow them to simmer   
until vegetables can be broken with #b  
forks4  ,add to this #a glass of        
,madeira wine4 ,pull stewpan aside1 and 
stir in #b  beaten yolks of eggs1 and   
enough cream to make whole thickness of 
rich cream4 ,let all simmer1 but not    
boil4 ,send to table with small         
dice-shaped pieces of toast4            

,september #b      ,caviare on ,toast   
,fricassee of ,chicken    ,banana       
,fritters    ,boiled ,potatoes          
,creamed ,onions    ,vegetable ,salad   
99,snow ,pudding with ,custard          
,coffee    99,snow ,pudding with        
,custard--,mix #b tablespoons arrowroot 
with #c  tablespoons cold milk4 ,boil #a
 cup milk then pour it on to mixed      
arrowroot1 pour back into pan and boil  
gently for #h minutes1  stirring all the
 time1 then allow to cool4 ,stir in     
yolks of #b eggs1 #b  tablespoons       
,crisco1 #a_/d teaspoon salt1 #c        
tablespoons sugar1 pour into  ,criscoed 
pudding dish2 beat whites of eggs to a  
stiff froth and mix  lightly in4 ,dust  
nutmeg over top and bake in moderate    
oven #aj minutes4  ,serve quickly with  
custard4        ,september #c           
99,stewed ,liver with ,mushrooms        
,baked ,potatoes    ,scalloped ,egg     
,plant    ,celery and ,apple ,salad     
,peach ,trifle    ,sponge ,cake         
,coffee    99,stewed ,liver with        

,mushrooms--,melt #a tablespoon ,crisco 
and add #a-a_/b  tablespoons flour4     
,brown by long slow cooking4 ,add salt  
and pepper and  #b cups water4 ,cook    
till as thick as good cream4 ,have #a   
pound of calf's  liver cut into #b-;inch
 cubes4 ,pour boiling water over them   
and drain  immediately4 ,drop these into
 brown sauce and cook slowly #aj or #ab 
minutes4 ,they must not cook rapidly nor
 too long4 ,in the meantime peel  some  
mushrooms if they are fresh and require 
such treatment1 and drop  into melted   
,crisco and allow to simmer4 ,just      
before taking up liver  add mushrooms4  
,september #d      ,noodle ,soup        
,lamb ,chops    99,cauliflower          
,french ,fried ,potatoes    ,watercress 
,salad    ,plum ,tart    ,coffee        
99,cauliflower--,boil and drain #a      
cauliflower and dredge top with  pepper 
and salt1 sprinkle with grated cheese1  
and pour little  melted ,crisco over it4
 ,set in oven for #e minutes to brown1  
and serve  surrounded with tomato sauce4

        ,september #e      ,hot ,boiled 
,tongue1 ,lemon ,sauce    ,boiled       
,potatoes    ,french ,fried ,parsnips   
,cauliflower ,salad    99,baked ,quinces
    ,jam ,cake    ,coffee    99,jam     
,cake--,cream #b_/c cup ,crisco with #a 
cup sugar1 add #c well beaten  eggs1    
#a_/b cup sour cream1 #a teaspoon soda1 
#b cups flour1 #a_/b glass  strawberry  
preserves1 #a teaspoon cinnamon1 #a_/b  
teaspoon each cloves1  #a_/b teaspoon   
nutmeg1 and #a_/b teaspoon salt1 mix and
 bake in layers4  ,put strawberry       
preserves between layers1 and white     
icing on top4        ,september #f      
,planked ,bluefish with ,potato ,border 
,grilled ,tomatoes    99,corn ,creole   
,pepper ,salad    ,cheese ,pasties      
,grape ,juice ,water ,ice    ,coffee    
99,corn ,creole--,put #b cans corn into 
saucepan with #b tablespoons  chopped   
green peppers and #a cup milk1 and cook1
 slowly #aj minutes2  season with salt  
and pepper1 add #b tablespoons ,crisco  
and serve4 ,this  may be put in baking  

dish1 covered with breadcrumbs1 and     
baked #ae  minutes4        ,september #g
      99,chestnut ,soup    ,smothered   
,chicken    ,parsley ,potatoes          
,peppers ,stuffed with ,corn            
,pineapple ,salad    ,almond ,custard   
,coffee    99,chestnut ,soup--,boil #a  
quart chestnuts #bj minutes1 then remove
  shells and brown inner skin1 and put  
into saucepan with sufficient  boiling  
water to cover them4 ,add piece lemon   
rind and #a teaspoon salt1  when soft   
remove rind and rub through a sieve4    
,then pour over  them stirring all the  
time1 #b quarts white stock1 #a_/b cup  
cream1 #a  tablespoon ,crisco rolled    
with #b tablespoons flour1 seasoning of 
salt  and pepper4 ,bring to boiling     
point1 remove from fire and serve hot4  
,september #h      99,planked ,smelts   
,baked ,lamb ,chops    ,breaded ,beets  
,riced ,potatoes    ,avocado ,pear      
,salad    ,apricot ,cream    ,coffee    
99,planked ,smelts--,crisco a plank     
quite generously1 and place upon  it    

smelts that have been split1 cleaned1   
and seasoned1 and squeeze  liberal      
amount of lemon juice over them4        
,arrange in form of large  fish shape1  
and garnish with potato roses put on    
with pastry tube and  sprinkle with tiny
 bits of ,crisco and finely chopped     
parsley4 ,place  plank in oven and cook 
until potatoes are slightly browned4    
,garnish  before taking to table with   
sliced tomatoes and cucumbers1 dressed  
in  vinegar1 between potato roses4      
,september #i      ,soft ,shell ,crabs  
on ,toast    ,broiled ,steak    ,creamed
 ,potatoes    99,stuffed ,onions        
,oyster ,plant ,salad    ,mint and      
,pineapple ,sherbet    ,jumbles         
,coffee    99,stuffed ,onions--,boil #h 
large onions in boiling salted water    
till tender4 ,drain1 and with sharp     
knife cut centers from each4 ,mix       
together in a basin #b tablespoons      
chopped cooked ham1 #c tablespoons      
crumbs1 #b tablespoons ,crisco1 #b      
tablespoons cream1 #a beaten egg1 salt1 

pepper1 and paprika to taste1 and #a    
tablespoon chopped parsley4 ,fill  with 
this mixture1 sprinkle each with crumbs 
and dot with ,crisco4  ,place on baking 
dish and bake in moderate oven #a hour4 
,spanish onions  are best to use4       
,september #aj      ,braised ,ox ,tails 
with ,chestnuts    ,boiled ,sweet       
,potatoes    99,baked ,stuffed ,tomatoes
    ,lima ,bean ,salad    ,peach        
,chartreuse    ,coffee    99,baked      
,stuffed ,tomatoes--,prepare tomatoes by
 scooping out centers4  ,put into a     
basin #a cup crumbs1 season with salt   
and pepper1 #a dozen  chopped olives1 #b
 tablespoons chopped capers1 #a         
tablespoon chopped  parsley1 #a         
tablespoon ,crisco1 beaten yolks #c     
eggs1 and moisten with  stock4 ,fill    
tomatoes and set in hot oven to bake4   
,sprinkle top with  crumbs and dot with 
,crisco4        ,september #aa          
,oysters au ,gratin    ,sirloin ,steak1 
,anchovy ,sauce    ,duchesse ,potatoes  
99,buttered ,beets    ,red ,cabbage and 

,celery ,salad    ,apricots ,parisienne 
,coffee    99,buttered ,beets--,boil #a 
dozen small beets in plenty of water and
  when tender put into cold water1 slip 
peeling off of them1 cut them  in thin  
slices and put in saucepan with #d      
tablespoons ,crisco1 pinch  of salt and 
little pepper4 ,add before they are     
quite hot #a tablespoon  vinegar4       
,september #ab      ,fish ,croquettes   
,cucumber ,puree    ,broiled ,duckling1 
,apple ,sauce    99,fried ,cauliflower  
,potatoes    ,olive ,salad    ,omelette 
,souffle    ,coffee    99,fried         
,cauliflower--,remove large outside     
leaves from cauliflower1  and cut       
flowers from stalk in symmetrical       
bunches and drop in salted  ice water   
for a few moments4 ,cook in scalded milk
 and water until  tender1 then drain and
 let cool1 and rub well with melted     
,crisco1  which has been salted and     
peppered4 ,dip into frying batter and   
fry in  hot ,crisco until golden brown1 
draining upon white paper4              

,september #ac      ,clam ,cocktails    
99,stewed ,squabs    ,grape ,jelly      
,potato ,balls    ,green ,corn          
,watermelon ,frappe    ,coffee          
99,stewed ,squabs--,cut #b squabs into  
neat joints4 ,put #a cup water in       
saucepan when it boils lay in squabs1 #a
 sliced onion1 and #a slice  of carrot1 
simmer for #a-a_/b hours4 ,blend #b     
tablespoons ,crisco with  #b tablespoons
 flour1 add #a cup stock from squabs1   
salt and pepper to  taste and boil for  
#e minutes stirring all the time4       
,arrange the squabs  on a hot dish and  
strain over the sauce4        ,september
 #ad      ,oysters    99,porterhouse    
,steak    ,scalloped ,tomatoes    ,lima 
,beans    ,apple and ,chestnut ,salad   
,pear ,sponge    ,coffee                
99,porterhouse ,steak--,have large      
porterhouse steak well trimmed and      
shaped1 and slit with sharp knife an    
opening flatwise through sirloin  and   
tenderloin4 ,make forcemeat of #a dozen 
olives chopped1 #b pounded  anchovies1  

#a chopped red pepper1 salt and onion   
juice to taste1 and #b  tablespoons     
melted ,crisco4 ,with this forcemeat    
fill smoothly cavities  made in steak4  
,pinch steak together firmly at edges   
and set away on  ice for #a hour or even
 longer4 ,broil them over clear fire and
 serve  without sauce4        ,september
 #ae      ,pea ,soup    99,impanada     
,celery ,mayonnaise    ,apple ,trifle   
,coffee    99,impanada--,cut up raw     
chicken1 and flour each piece well4     
,line deep  dish with slices raw sweet  
potato1 slices raw white potato1 some of
  chicken1 little onion1 few slices of  
bacon1 salt and pepper to taste1  and #a
 can of tomatoes chopped fine1 #b       
tablespoons ,crisco1 and #a  tablespoon 
vinegar4 ,cover top of dish with sweet  
and white potatoes4  ,bake very slowly  
from #b to #c hours4 ,serve hot4 ,this  
takes #c  medium-sized sweet potatoes   
and #f medium-sized white potatoes4     
,september #af      99,baked ,ham       
,baked ,potatoes    ,brussels ,sprouts  

,spiced ,grapes    ,apple ,salad    ,ice
 ,cream with ,kisses    ,coffee         
99,baked ,ham--,soak ham over night then
 wash and scrape it4 ,put it into  cold 
water2 let it come to boiling point then
 simmer for #b hours4 ,let  the ham cool
 in the water2 then remove and draw off 
the skin4 ,bake in  moderate oven for #b
 hours2 baste it frequently2 using #a   
cup of sherry  wine1 #b spoonfuls at a  
time2 then baste with melted ,crisco4   
,when done1  cover with a paste made of 
browned flour and browned sugar         
moistened  with sherry1 and return to   
oven to brown4        ,september #ag    
99,oyster ,bisque    ,broiled ,lamb     
,chops    ,griddled ,sweet ,potatoes    
,bean ,croquettes1 ,tomato ,sauce       
,cauliflower ,salad    ,cocoanut        
,custard    ,coffee    99,oyster        
,bisque--,boil #a quart oysters in their
 own liquor with about  #a pint         
mildly-flavored white stock4 ,let boil  
for #a_/b an hour or even  longer4 ,take
 up and strain1 put back to boil1 season

 with salt and  white pepper as needed1 
add #a quart rich milk and #a_/b a pint 
of cream4  ,blend together #a tablespoon
 potato flour with #a tablespoon melted 
,crisco1 and with this thicken soup till
 it is smooth and velvety4              
,september #ah      ,hamburg ,loaf1     
,tomato ,sauce    ,maitre d',hotel      
,potatoes    ,beet and ,string ,bean    
,salad    ,cheese ,creams               
99,chocolate ,pudding with ,macaroons   
,coffee    99,chocolate ,pudding with   
,macaroons--,put #c cups milk to boil4  
,have #e  tablespoons grated chocolate  
in pan with #a_/b cup boiling water and 
#d  tablespoons sugar4 ,when chocolate  
paste is smooth pour in milk4 ,mix #d   
tablespoons cornstarch with #a cup milk1
 add #a teaspoon ,crisco1 and #a_/d     
teaspoon salt1 and with this thicken    
boiling milk4 ,add #a cup macaroon      
crumbs and beaten whites of #b eggs4    
,pour into wet mold and set on ice  #a  
hour4        ,september #ai             
,vegetable ,soup    ,roast ,spare ,ribs1

 ,apple ,sauce    99,sweet ,potatoes1   
,southern ,style    ,orange ,custard    
,coffee    99,sweet ,potatoes1 ,southern
 ,style--,bake sweet potatoes until     
thoroughly done4 ,remove from oven and  
cut in halves lengthwise2 remove  potato
 from skins carefully1 so as to keep    
skins in condition to  refill4 ,mash    
potato1 adding sufficient melted ,crisco
 and cream to  moisten4 ,the potato     
mixture should be of the consistency of 
mashed  potato when put back in shells4 
,season with salt1 pepper1 and a  very  
little sherry4 ,refill skins1 brush tops
 with ,crisco and brown #e  minutes in  
hot oven4        ,september #bj         
,broiled ,striped ,bass    ,porterhouse 
,steak with ,olives    ,baked ,creamed  
,potatoes    99,asparagus1 ,italian     
,style    ,string ,bean ,salad          
,pineapple ,fluff    ,coffee            
99,asparagus1 ,italian ,style--,cut     
tender parts of #b bunches of  asparagus
 into short lengths and set to boil till
 quite tender4 ,take  up1 drain1 and put

 into saucepan with #c tablespoons      
melted ,crisco1  few drops lemon juice1 
sprinkling of red pepper and salt4 ,let 
get  thoroughly hot1 take up1 and serve 
on slices of fried bread4               
,september #ba      ,fried ,cod ,steaks 
,sweet ,potatoes    ,boiled ,onions     
,cucumber ,salad    ,walnut ,pudding    
99,feather ,cake    ,coffee             
99,feather ,cake--,cream #a_/b cup      
,crisco with #a_/b cup sugar1 and #a_/b 
teaspoon salt1 and #b eggs beaten with  
#a_/b cup sugar1 #a teaspoon lemon      
extract1 #a cup milk1 #b-a_/b cups      
flour1 and #b-a_/b teaspoons baking     
powder4 ,beat #b minutes and turn into  
,criscoed and floured cake tin4  ,bake  
in moderate oven for #c_/d of an hour4  
,september #bb      ,cream of ,barley   
,soup    99,shepherd's ,pie    ,broiled 
,tomatoes    ,cucumber ,salad with ,red 
,peppers    ,wine ,jelly    ,coffee     
99,shepherd's ,pie--,chop #a pound      
cooked meat1 mix in #b tablespoons      
breadcrumbs1 #a chopped onion1 #a       

tablespoon chopped parsley1 #a cup      
gravy1 salt and pepper to taste1 #b     
tablespoons ,crisco1 half teaspoon      
powdered herbs1 and #a tablespoon tomato
 catsup4 ,turn into fireproof  dish and 
cover with thick layer seasoned mashed  
potatoes4 ,brush over  with beaten egg  
and dot with pieces of ,crisco4 ,bake   
#bj minutes4        ,september #bc      
99,mock ,duck1 ,rice ,stuffing          
,buttered ,beets    ,succotash          
,lettuce ,salad    ,grape ,sherbet      
,coffee    99,mock ,duck--#a cup chopped
 celery1 #b cups breadcrumbs1 #b cups   
chopped  black walnut meats1 #b cups    
boiled rice1 #f hard-cooked eggs1 #c raw
  eggs1 #a tablespoon grated onion1 #a  
tablespoon salt1 #a saltspoon  pepper1  
and #b tablespoons ,crisco4    ,cook    
crumbs with #a pint water for #e        
minutes2 add celery1 hard-cooked  eggs1 
chopped2 remove from fire1 add ,crisco1 
nuts1 rice and  seasonings4 ,mix well   
with raw eggs1 slightly beaten4 ,form   
into shape  of duck1 brush over with    

melted ,crisco and bake #a hour4 ,serve 
with  apple sauce4        ,september #bd
      ,macaroni ,soup    ,fried         
,scallops    ,tournedos1 a la           
,bordelaise    ,mashed ,potatoes        
,baked ,tomatoes    99,cold ,slaw       
,queen ,mab ,pudding    ,coffee         
99,cold ,slaw--,cut #b cabbages very    
fine and put it in salad bowl4  ,boil #b
 tablespoons vinegar4 ,beat up #b eggs1 
add #a_/b cup sour cream1 #b            
tablespoons ,crisco and add them to     
boiled vinegar4 ,stir over fire  till   
boiling1 add #a teaspoon salt and #a_/d 
teaspoon pepper1 pour over  cabbage1 and
 it is ready to serve when very cold4   
,september #be      ,broiled ,butterfish
    ,german ,fried ,potatoes            
,cucumber ,salad    ,cheese ,balls      
99,bread ,pudding with ,cherries        
,coffee    99,bread ,pudding with       
,cherries--,soak #a_/b pound bread in   
cold water  till soft4 ,press out water 
and beat out any lumps with fork4 ,add  
#b  tablespoons ,crisco1 #b tablespoons 

sugar1 #a_/b teaspoon vanilla extract1  
and #a_/d pound glace cherries and #a   
teaspoon baking powder4 ,mix well1  and 
add #a well-beaten egg and #c           
tablespoons milk4 ,put into ,criscoed   
basin and cover with ,criscoed paper1   
and steam for #a-a_/b hours4            
,september #bf      ,veal ,cutlets      
,sliced ,lemon    ,baked ,cucumbers     
,lyonnaise ,potatoes    ,red ,pepper    
,salad    99,amber ,pudding    ,coffee  
99,amber ,pudding--,peel1 core1 and     
quarter #h apples4 ,put #c tablespoons  
,crisco in a pan1 when warm add apples1 
#c tablespoons sugar1 grated  rind #a   
lemon1 and stew slowly till soft1 then  
rub through a sieve4  ,add yolks of #c  
eggs1 and #a_/b teaspoon cinnamon4 ,roll
 out ,crisco pastry  thinly1 cut off a  
strip and press it on to the edge of a  
wet pudding  dish4 ,put apple mixture   
into dish and bake for #cj minutes in a 
hot  oven4 ,beat up whites of eggs with 
#a_/b teaspoon salt1 to stiff froth1    
add #b teaspoons sugar and #b drops     

vanilla4 ,heap this meringue all  over  
apple mixture4 ,dust with sugar and     
place here and there a glace  cherry4   
,replace in oven to brown slightly4     
,september #bg      ,pot ,roast of      
,beef1 ,gravy    ,parsnips    ,boiled   
,potatoes    ,stuffed ,cucumber ,salad  
99,conservative ,pudding    ,coffee     
99,conservative ,pudding--,the weight of
 #c eggs in ,crisco1 sugar1 and  flour4 
,beat ,crisco and sugar to a cream1 add 
flour1 #a teaspoon baking  powder1 and  
mix slowly with eggs4 ,add #a_/b        
teaspoon vanilla extract and  mix all   
well4 ,ornament a ,criscoed mold with   
raisins1 pour in mixture1  steam #b     
hours and serve hot with milk4          
,september #bh      ,pea ,soup          
,boiled ,tripe1 ,cream ,sauce    ,stewed
 ,celery    ,mashed ,potatoes    ,beet  
,salad    ,meringues with ,sliced       
,peaches    99,almond ,fingers          
,coffee    99,almond ,fingers--#b cups  
flour1 #a_/b cup ,crisco1 #a egg1 #b    
tablespoons  sugar1 and #a_/b teaspoon  

baking powder4 ,rub ,crisco into flour1 
add  sugar and baking powder4 ,make into
 stiff paste with egg4 ,roll out  and   
cut into fingers4 ,chop #a cup almonds  
and mix with #a_/b cup sifted  sugar1   
and white of #a egg4 ,spread on fingers 
and bake quickly a light  brown color4  
,september #bi      99,pilau of ,fowl   
,glazed ,carrots    ,potatoes au ,gratin
    ,lettuce and ,nasturtium ,salad     
,vanilla ,eclairs    ,coffee    99,pilau
 of ,fowl--,truss fowl for boiling1     
place in pan with #c cups  stock or     
water and simmer #cj minutes4 ,wash and 
dry #a cup rice4 ,melt  #b tablespoons  
,crisco and fry #a chopped onion to     
golden brown in it2  remove onion to    
plate1 add #b extra tablespoons ,crisco 
and fry rice and  #a_/d cup blanched    
almonds till yellow1 add onion1 #b      
tablespoons seeded  raisins1 with salt  
and paprika to taste4 ,tie in piece of  
muslin #c  cloves1 #f whole white       
peppers1 #a bay leaf1 and #a inch       
cinnamon stick  and add them4 ,make hole

 in center of rice1 lay fowl in it1 pour
 in #a  cup of the stock1 let simmer    
until fowl and rice are cooked1 adding  
more stock as rice swells4 ,turn fowl   
over during cooking4 ,serve fowl  with  
rice around it4        ,september #cj   
,raw ,oysters    ,steamed ,fish1 ,lemon 
,sauce    ,potatoes    ,stuffed         
,tomatoes    ,radish and ,lettuce ,salad
    99,hot ,cheese ,sandwiches          
,vanilla ,cream ,puffs    ,coffee       
99,hot ,cheese ,sandwiches--,melt #a_/d 
pound cheese with #c tablespoons        
,crisco1 #a_/b teaspoon salt1 few grains
 red pepper1 and #a teaspoon  mustard2  
moisten with a little vinegar and spread
 between thin slices  of white bread4   
,cut into neat rounds4        ,october  
#a      ,veal ,cutlets    ,rice         
,croquettes    ,lima ,beans    ,cabbage 
and ,apple ,salad    99,nut ,pudding    
,coffee    99,nut ,pudding--#a cup soft 
breadcrumbs1 #b cups scalded milk1 #a   
tablespoon ,crisco1 #a cup chopped nuts1
 #a_/b teaspoon salt1 #b egg yolks1     

#c_/d cup sugar1 juice and grated rind  
of #a lemon1 #b egg whites beaten  until
 stiff1 and #b squares chocolate1       
melted4 ,mix breadcrumbs1 milk1         
,crisco1 nuts1 salt1 egg yolks1 sugar1  
chocolate1 juice and rind of  lemon4    
,when well blended1 cut and fold in     
whites of eggs2 pour into  ,criscoed    
individual molds1 and bake #bj to #cj   
minutes4 ,serve hot with  cream4        
,vegetarian    ,october #b      ,tomato 
,bisque ,crackers    ,baked ,sweet      
,potatoes    ,baked ,beans    ,corn     
,fritters    ,lettuce1 ,french ,dressing
    99,orange ,pie    ,coffee           
99,orange ,pie--,line pie tin with      
,crisco pastry4 ,beat yolks of #c eggs  
with #a cup sugar till light2 add #a    
tablespoon cornstarch1 #b_/c cup  milk1 
grated rind and strained juice of #a    
orange4 ,place in double  boiler and    
stir till it thickens1 then pour on to  
crust and bake  #cj minutes4 ,cover top 
with meringue made with whites of eggs  
and  sweetened with #c tablespoons sugar

 and flavored with #a teaspoon orange   
extract4 ,place in oven to brown4       
,vegetarian    ,october #c      ,cream  
of ,lettuce ,soup    99,vegetable       
,souffle    ,baked ,potatoes    ,boiled 
,green ,peppers    ,stuffed ,egg ,salad 
,apple ,tapioca    ,coffee              
99,vegetable ,souffle--,blend #c        
tablespoons ,crisco with #b tablespoons 
flour1 add #a cup milk1 stir till       
boiling1 add #a_/b cup grated cheese1   
yolks of #b eggs1 #b tablespoons chopped
 parsley1 seasoning of salt1  pepper1   
and red pepper1 and cook till it        
thickens4    ,remove from fire and fold 
in stiffly beaten whites of eggs4 ,put  
some pieces of boiled cauliflower into  
,criscoed mold1 then slices of  seasoned
 tomatoes4 ,pour in mixture1 sprinkle on
 few crumbs and bake  till firm4        
,garnish with watercress and serve      
immediately4        ,vegetarian         
,october #d      ,almond ,soup    99,nut
 ,loaf1 ,cranberry ,jelly    ,lima      
,beans    ,carameled ,sweet ,potatoes   

,onion ,souffle    ,butterscotch ,pie   
,orange ,ice    ,coffee    99,nut       
,loaf--,mix together #a tablespoon      
,crisco1 #a cup chopped ,english        
walnuts and almonds1 #a cup crumbs1     
#a_/b teaspoon salt1 dash pepper1 #a    
large ground onion1 #c tablespoons      
flour1 #b well-beaten eggs and #a cup   
milk4 ,pour into ,criscoed pudding dish 
and bake #cj minutes4        ,vegetarian
    ,october #e      ,baked ,chestnuts  
,galantine of ,lentils    ,escalloped   
,tomatoes    ,fruit ,salad    99,apple  
,charlotte    ,coffee    99,apple       
,charlotte--,cut bread into slices #a_/d
 inch thick2 then into  strips #a-a_/b  
inches wide1 and as long as the height  
of mold to be  used2 cut #a piece to fit
 top of mold1 then divide it into #e or 
#f  pieces4 ,crisco mold2 dip slices of 
bread in melted ,crisco1 and arrange    
them on bottom and around sides of mold1
 fitting closely together or            
overlapping4 ,fill center entirely full 
with apple sauce made of tart  apples   

stewed until tender1 seasoned with      
,crisco and sugar4 ,a little  apricot   
jam can be put in center if desired2    
chopped almonds also may  be added4     
,cover top with bread1 and bake in hot  
oven #cj minutes4 ,the  bread should be 
an amber color like toast4 ,turn it     
carefully on to  flat dish4 ,serve with 
any sauce that you like4                
,vegetarian    ,october #f      ,creole 
,chowder    ,stuffed ,potatoes          
,spaghetti with ,cheese    ,lentil and  
,nut ,salad    99,orange ,puffs1 ,orange
 ,sauce    ,coffee    99,orange         
,puffs--,beat #a_/b cup ,crisco with    
#b_/c cup sugar1 add #b  well-beaten    
eggs1 #c_/d cup milk1 #b cups flour1    
#a_/b teaspoon salt1  #b teaspoons      
baking powder1 and #a teaspoon orange   
extract4 ,bake in  ,criscoed and floured
 gem pans and serve hot with orange     
sauce4    ,for sauce4 ,mix #a_/b cup    
sugar with #b tablespoons cornstarch1   
and #a_/d  teaspoon salt4 ,add #a cup   
boiling water and boil eight minutes1   

add  grated rinds and strained juice #b 
oranges and #c tablespoons ,crisco4     
,october #g      ,carrot ,soup          
99,indian ,dry ,curry    ,boiled ,rice  
,spinach    ,cabbage ,salad             
,pineapple1 ,bavarian ,cream    ,coffee 
99,indian ,dry ,curry--#b pounds beef1  
#d tablespoons ,crisco1 #a onion1 #b    
tablespoons curry powder1 #b chopped    
gherkins1 #a dessertspoon chutney1  #a  
saltspoon salt1 juice of #a_/b a lemon1 
and #a_/b pint thin brown sauce  or     
gravy4    ,melt ,crisco in stewpan1 put 
in onion 7sliced71 and fry for a few    
minutes4 ,then add meat1 cut in small   
pieces1 and fry all together for  about 
#aj minutes4 ,now sprinkle curry over   
meat1 and stir contents of  saucepan    
over fire for another #e minutes4 ,the  
gherkins1 chutney and  salt must now be 
added2 also sauce or gravy2 and stewpan 
must be set  over very slow fire about  
#a hour2 by that time meat should be    
quite  tender4 ,add lemon juice1 and    
dish up4 ,serve with plainly boiled     

rice4        ,october #h      99,fried  
,chicken1 ,swiss ,style    ,sweet ,corn 
,croquettes    ,broiled ,tomatoes       
,crab ,salad    ,crackers    ,cheese    
,coffee    99,fried ,chicken1 ,swiss    
,style--,cook chicken in salted water   
till it  is fairly tender4 ,take up1 let
 get cool1 and cut into neat pieces for 
frying4 ,sprinkle these pieces with     
salt1 pepper1 and onion juice1 then     
moisten them well with melted ,crisco4  
,let them stand #a or #b hours to       
absorb flavoring of dressing1 then dip  
in batter and drop into hot  ,crisco to 
cook till brown4 ,this batter make of #a
 cup flour1 as much  milk as is needed  
to have it stiff1 #b eggs1 whites and   
yolks beaten  separately1 and #a_/b cup 
brandy4 ,this batter will be better for 
standing1 after it is mixed1 for #a     
hour4        ,october #i      ,roast    
,shoulder of ,veal    ,roasted ,potatoes
    ,lima ,beans    ,pickled ,plums     
,romaine ,salad    99,raisin ,batter    
,pudding    ,coffee    99,raisin ,batter

 ,pudding--,beat up #c eggs1 sift in #b 
cups flour and #a_/d  teaspoon salt1 add
 #a tablespoon ,crisco1 #a cup cream1   
and beat for  #h minutes2 then add #a   
teaspoon baking powder and #a teaspoon  
orange  extract4 ,pour into a ,criscoed 
casserole1 sprinkle over #h tablespoons 
sultana raisins1 and bake in moderate   
oven #a hour4 ,serve with maple  syrup4 
,october #aj      99,cream of ,corn1 a  
la ,creole    ,scalloped ,fish and      
,oysters    ,potato ,croquettes         
,cauliflower and ,beet ,salad    ,squash
 ,pie    ,coffee    99,cream of ,corn1 a
 la ,creole--,put #a can of corn through
 meat chopper1  add #a large onion1     
sliced1 #a sprig of parsley1 and #a pint
 of water4  ,cook altogether #bj        
minutes1 being careful not to let it    
scorch1 then  press through a fine      
sieve1 extracting all pulp possible4    
,melt #b  tablespoons ,crisco1 add an   
equal amount of sifted flour1 #a_/b     
teaspoon  salt1 and dash of pepper4     
,cook to smooth paste2 then add1 very   

gradually1 #a quart scalded milk4 ,when 
thick and smooth1 add corn pulp  and    
juice and #a tablespoon sugar4 ,add salt
 to taste1 and just before  serving add 
#a cup scalded cream or very rich milk4 
,october #aa      ,roast ,veal          
,mashed ,sweet ,potatoes    ,green      
,beans    ,stuffed ,beet ,salad         
,cheese    ,crackers    99,dutch ,apple 
,cake    ,coffee    99,dutch ,apple     
,cake--#b cups flour1 #a teaspoon salt1 
#c teaspoons baking  powder1 #a cup     
milk1 #b eggs1 and #c tablespoons melted
 ,crisco4 ,mix and  sift dry            
ingredients4 ,add beaten yolks1 ,crisco 
and milk4 ,beat well2  cut and fold in  
stiffly beaten whites4 ,spread mixture  
#a_/b inch thick  on ,criscoed pans4    
,lay apples cut into eighths in #b rows 
on top of  dough4 ,sprinkle with sugar2 
bake in hot oven #cj minutes4 ,serve    
with  lemon sauce4        ,october #ab  
,cream of ,carrot ,soup    ,roast ,pig1 
,apple ,sauce    ,candied ,sweet        
,potatoes    ,creamed ,celery           

,kumquat ,salad    99,cheese ,croutons  
,coffee    99,cheese ,croutons--,cut    
crusts from thin slices of stale bread  
and  spread lightly with creamed        
,crisco1 then with a layer of cream     
cheese  seasoned with salt and pepper4  
,cover with a second slice of bread and 
cut into fingers #a inch wide1 using a  
sharp knife4 ,place in a shallow  pan   
and brown in a hot oven4        ,october
 #ac      99,peanut ,puree    ,roast    
,pig ,reheated in ,casserole    ,squash 
,baked ,potatoes    ,red ,cabbage ,salad
    ,sultana ,roll    ,coffee           
99,peanut ,puree--#a cup peanut butter1 
#a quart milk1 #a tablespoon  ,crisco1  
#a teaspoon onion juice1 #a tablespoon  
cornstarch1 #a bay leaf1 #a  blade mace1
 pepper and salt to taste4 ,put milk1   
,crisco1 peanut butter1  onion juice1   
pepper1 bay leaf and blade mace in      
double boiler2 stir  and cook until hot4
 ,moisten cornstarch in little cold milk
 and add it  to hot milk2 stir until    
smooth and thick2 strain through sieve4 

,add  salt and serve at once with       
croutons4        ,october #ad           
99,grilled ,halibut with ,parmesan      
,roast ,mutton1 ,currant ,jelly ,sauce  
,creamed ,turnips    ,browned ,sweet    
,potatoes    ,american ,salad    ,apple 
and ,prune ,pie    ,coffee    99,grilled
 ,halibut with ,parmesan--,take desired 
number of fillets  of halibut and grill 
on both sides until nicely browned4     
,take from  broiler1 spread with        
,crisco1 cover with grated ,parmesan    
cheese1 season  with salt and dash of   
paprika on each slice1 and set in hot   
oven until  cheese is well browned and  
melted4 ,serve with lemon slices and    
potato  balls tossed in melted ,crisco  
containing chopped parsley4             
,october #ae      99,broiled ,smelts    
,roasted ,squabs    ,oyster ,plant1     
,italian ,style    ,oriental ,salad     
,sweet ,cider ,jelly    ,coffee         
99,broiled ,smelts--,select #ab large   
smelts1 clean well and split4 ,chop  #ab
 olives1 #a_/b green pepper with seeds  

removed1 #b sprigs parsley1  add #a_/b  
tablespoon ,crisco4 ,spread paste inside
 each smelt4 ,close fish  together1     
sprinkle with salt1 moisten with melted 
,crisco and broil  over clear fire4     
,october #af      ,poled ,fowl1         
,cranberry ,sauce    ,mashed ,potatoes  
,cauliflower au ,gratin    ,tomato and  
,green ,pepper ,salad    ,macaroon      
,custard    99,queen ,cakes    ,coffee  
99,queen ,cakes--#a_/b cup sugar1 #a_/b 
cup ,crisco1 #a_/b teaspoon salt1 #c    
eggs1 #a_/d cup currants1 #a_/d cup     
glace cherries 7cut in dice71 grate     
nutmeg1 thin rind #a_/b lemon 7chopped  
finely71 juice #a lemon1 #a cup  flour1 
#d tablespoons rice flour1 and #a       
teaspoon baking powder4 ,put  ,crisco   
and sugar in basin and work with wooden 
spoon to cream1 add  salt and eggs #a by
 #a1 and beat mixture thoroughly4       
,mix in separate basin fruit1 lemon     
rind1 flours and baking powder4  ,stir  
this into other mixture1 add nutmeg1 and
 strained lemon juice4  ,stir mixture   

several minutes longer4 ,have ready     
,criscoed gem tins1  three-parts fill   
them with mixture and bake in fairly hot
 oven from #bj  to #be minutes4 ,unmold 
cakes and place on sieve to cool4 ,cakes
 may be  coated with chocolate or boiled
 frosting4        ,october #ag          
,baked ,veal ,cutlet    ,potatoes       
,scalloped with ,green ,peppers         
,succotash    ,spinach ,salad           
99,apple ,pie1 ,whipped ,cream          
,coffee    99,apple ,pie--,core1 peel   
and cut in halves #h tart apples4 ,line 
pie  plate with ,crisco pastry1 and fill
 with apples2 sprinkle over #c          
tablespoons sugar1 #a_/b teaspoonful    
cinnamon1 or nutmeg and cloves1 and  #b 
tablespoons ,crisco in small pieces4    
,bake till apples are soft1 then1  at   
the last moment cover with #a cupful    
whipped cream1 and send to  table4      
,october #ah      ,rice ,soup    ,fish  
,pudding    ,cauliflower    99,savory   
,potatoes    ,cheese ,custard    ,apple 
,dumplings    ,coffee    99,savory      

,potatoes--,pare #aj large potatoes and 
slice them1 add  #a chopped onion4      
,crisco pudding dish1 put in potatoes   
and onion1  sprinkle with salt and      
pepper1 #a teaspoon sage and dot with   
,crisco1  add #a cup water and bake for 
#a-a_/d hours4        ,october #ai      
,lamb ,cutlets1 ,morland ,style         
99,artichokes    ,riced ,potatoes       
,celery ,salad    ,crackers ,cheese     
,peach ,melba    ,coffee                
99,artichokes--,select some small       
artichokes1 trim them and put in        
earthenware stewpan containing some hot 
,crisco4 ,season with salt and  pepper  
and cover stewpan1 leaving to cook for  
about #aj minutes4 ,then  add for each  
#a dozen artichokes1 #a pint canned peas
 and #a shredded  lettuce4 ,cover once  
more and cook gently without moistening1
 the  moisture of lettuce and peas      
sufficing4        ,october #bj          
,canteloupes    ,young ,chickens1       
,roasted    ,stuffed ,tomatoes          
99,grilled ,potatoes    ,apple and ,nut 

,salad    ,fruit ,cup    ,coffee        
99,grilled ,potatoes--,cut cold boiled  
potatoes into #a_/b inch slices         
lengthways1 dip in melted ,crisco1      
sprinkle with chopped olives1 pour  over
 a little melted ,crisco and send to    
table4        ,october #ba              
99,giblet ,soup    ,spiced ,shoulder of 
,mutton    ,brussels ,sprouts    ,mashed
 ,potatoes    ,prune ,mold    ,coffee   
99,giblet ,soup--,scald and cut up #a   
set of giblets--these include the  neck1
 gizzard1 liver1 and heart of any fowl1 
put them into a pan  with #a quart stock
 or water1 #a whole onion stuck with    
cloves1 and the  grated rind of #a_/b a 
lemon4 ,simmer for #c hours and strain4 
,peel and  slice #b onions and fry them 
in #c tablespoons melted ,crisco when   
brown1  stir in #a tablespoon flour and 
fry it brown1 add the stock and stir    
till boiling1 put back the giblets1     
season with salt and pepper1 #a  grated 
carrot and simmer for #cj minutes4      
,october #bb      99,okra ,soup         

,curried ,mutton    ,rice    ,stewed    
,celery with ,egg ,sauce    ,asparagus  
,salad    ,pear ,fritters    ,coffee    
99,okra ,soup--,cut into pieces #b-a_/b 
cups okra1 slice #a onion1 slice  #a    
carrot1 slice #a turnip1 three tomatoes 
skinned and sliced1 #a  cup beans1 #a   
can peas1 dice #b stalks celery and chop
 #c tablespoons  parsley4    ,melt #c   
tablespoons ,crisco in a saucepan1 add  
onion1 carrot1 turnip1  beans1 and cook 
#ae minutes1 add okra1 celery1 and #e   
cups water1 cook  slowly for #a-a_/b    
hours1 add seasoning of salt1 pepper and
 red pepper1  tomatoes1 corn and peas   
and simmer for #dj minutes4 ,if too     
thick1 thin  with stock4 ,serve hot4    
,october #bc      99,haricot of ,veal   
,baked ,tomatoes    ,russian ,fish      
,salad    ,date ,souffle    ,coffee     
99,haricot of ,veal--,cut #b pounds     
fillet of veal into small pieces of     
uniform shape and size1 and fry till a  
light brown in hot ,crisco4 ,add  #b    
tablespoons flour blended with #b       

tablespoons melted ,crisco4 ,season     
with salt and pepper1 cover with #a pint
 stock or water1 and let  simmer1       
covered closely1 till veal is done and  
till stock is well  cooked away4 ,take  
up1 arrange in circle on dish1 and in   
center put  ,lima beans1 boiled and     
reheated in plenty of ,crisco4          
,october #bd      ,roast ,pork1 ,apple  
,sauce    ,browned ,parsnips    ,glazed 
,sweet ,potatoes    ,porcupine ,salad   
99,black ,cap ,pudding    ,coffee       
99,black ,cap ,pudding--,mix #a_/d cup  
currants1 with #c tablespoons sugar1    
#a_/b teaspoon salt1 #a-a_/d cups flour 
sifted with #a teaspoon baking  powder1 
#a_/b teaspoon grated nutmeg1 #b        
tablespoons ,crisco1 #b well  beaten    
eggs1 and #b cupfuls milk1 and beat well
 together4 ,crisco a  pudding mold1     
sprinkle in some currants1 pour in      
mixture1 cover with  greased paper and  
steam for #b hours4 ,serve with milk4   
,october #be      ,wild ,duck with      
,mushrooms    99,stuffed ,egg ,plant    

,apple and ,cucumber ,salad    ,almond  
,pudding    ,hot ,cheese ,denises       
,coffee    99,stuffed ,egg              
,plant--,parboil #a egg plant and cut in
 halves4 ,scrape  out some of the inside
 and chop some cold cooked meat with #b 
tomatoes1  #a onion1 and #b green       
peppers4 ,then mix with #a beaten egg1  
#a tablespoon  ,crisco1 and salt and    
pepper to taste4 ,fill halves with this 
mixture2  sprinkle with breadcrumbs and 
tiny bits of ,crisco1 put in baking dish
  with little stock or water1 and bake4 
,october #bf      ,mock ,pigeon1        
,espagnole ,sauce    99,scalloped       
,pumpkin and ,rice    ,baked ,sweet     
,potatoes    ,combination ,salad        
,honeycomb ,pudding    ,coffee          
99,scalloped ,pumpkin and ,rice--,in    
,criscoed fireproof dish arrange  layer 
of stewed pumpkin1 cover with layer of  
boiled rice1 then layer  of white sauce1
 proceed until ingredients are used4    
,cover with crumbs1  dot with ,crisco   
and bake until browned on top4 ,to cook 

pumpkin1 cut  in two1 scrape out the    
interior1 pare and cut into small       
pieces4 ,steam  and cook till tender4   
,rub through a sieve1 add #b tablespoons
 ,crisco1  season with salt1 pepper1 and
 paprika4        ,october #bg           
,noisettes of ,mutton    ,string ,beans 
,latticed ,potatoes    ,french ,salad   
99,chestnut ,dainty    ,coffee          
99,chestnut ,dainty--,boil #a pound of  
,italian chestnuts #ae minutes2 then    
remove shells and skins1 and put back to
 boil until tender1 with #a cup  of milk
 and #a teaspoon ,crisco1 on the back   
part of range until soft  enough to rub 
through a sieve4 ,crisco a mold well and
 line thickly  with pulp1 then add layer
 of apple sauce colored pink with       
currant  jelly2 then another layer      
chestnuts and again a layer of apple    
sauce4  ,over this squeeze some lemon   
juice1 and bake in quick oven4 ,turn1   
out on platter1 and surround with       
whipped cream1 colored with little      
currant jelly4        ,october #bh      

,shrimp ,canapes    ,roast ,mutton1     
,onion ,sauce    99,celeriac    ,sweet  
,potatoes    ,corn ,salad    ,pumpkin   
,pie    ,coffee    99,celeriac--,well   
wash and peel the celeriac4 ,cut them in
 quarters  and boil in boiling salted   
water until quite tender4 ,drain well   
and  arrange in a hot dish and pour egg 
sauce over them4    ,for egg sauce1     
blend #b tablespoons ,crisco with #b    
tablespoons flour1  add #a cup milk and 
stir till boiling1 add seasoning of salt
 and pepper  and boil for #h minutes1   
stirring all the time1 then add #b      
hard-cooked  eggs rubbed through a      
sieve1 mix well and serve4              
,october #bi      ,cream of ,spinach    
,soup    ,baked ,white ,fish1 ,caper    
,sauce    ,rice ,croquettes    ,string  
,beans    ,celery    ,boiled ,dressing  
99,chestnut ,tartlets    ,coffee        
99,chestnut ,tartlets--,boil and mash #a
 pint chestnuts1 add #a_/d cup  each    
creamed ,crisco and cream1 #a beaten    
yolk1 #a_/d cup powdered sugar1  little 

salt1 and #a #a_/b cups milk4 ,cover    
inverted small tartlet tins  with       
,crisco pastry1 bake1 and fill with     
mixture1 and bake again4        ,october
 #cj      ,brussel ,sprout ,soup        
99,rabbit1 a la ,marengo    ,parisian   
,potatoes ,braised ,celery    ,lettuce1 
,french ,dressing    ,prune and ,rice   
,meringues    ,coffee    99,rabbit1 a la
 ,marengo--,cut up #a rabbit into neat  
joints4 ,melt #a_/b  cup ,crisco in     
saucepan1 put in rabbit and fry it      
quickly till browned1  add #b chopped   
small onions1 and fry for a few minutes1
 pour off any  fat into another pan1 add
 to rabbit #a cup brown sauce1 #b       
chopped  tomatoes1 #h button mushrooms1 
seasoning of salt1 pepper1 and paprika4 
,put on lid and simmer gently #a hour4  
,arrange rabbit on hot dish1 put        
mushrooms in heaps round with thin lemon
 slices1 season gravy and pour  it over4
        ,hallowe'en    ,october #ca     
,clear ,soup    99,braised ,duck with   
,turnips    ,riced ,potatoes    ,spinach

    ,orange ,salad    ,goblin ,cakes    
,nuts    ,candies    ,custard ,souffle1 
,vanilla ,sauce    ,coffee    99,braised
 ,duck with ,turnips--,wash and cut #b  
carrots1 #b stalks celery1  #b turnips1 
#a onion in large pieces1 put them in   
pan on these place #d  slices ham1 then 
#a duck trussed for roasting1 #a bunch  
parsley1 #b cups  water1 dust nutmeg1   
pepper1 and salt4 ,lay ,criscoed paper  
over top1  then lid1 and simmer #a hour 
or till duck is tender4    ,melt #c     
tablespoons ,crisco in a pan1 add #a    
dozen small peeled turnips  and toss    
till they are golden color4 ,when duck  
is cooked1 remove  strings and skewers4 
,put on hot dish1 and arrange turnips   
round4  ,season gravy and strain over   
duck4        ,november #a      ,irish   
,stew    ,baked ,rice    ,lima ,beans   
,macedoine ,salad    99,chocolate ,cream
 ,pie    ,coffee    99,chocolate ,cream 
,pie--#b squares chocolate1 #a_/d cup   
cornstarch1  #a teaspoon ,crisco1 #a    
pint milk1 #b egg whites1 #a_/b cup     

sugar1 #c egg  yolks1 #a_/d teaspoon    
salt1 and #a tablespoon vanilla4 ,melt  
chocolate1  add sugar1 cornstarch1 egg  
yolks1 salt1 ,crisco and milk4 ,cook in 
double boiler till thick1 stirring      
constantly2 flavor with vanilla4  ,pour 
into a baked pie crust shell1 cover with
 meringue made by beating  egg whites   
till stiff and adding #b tablespoons    
sugar2 brown in oven  and serve cold4   
,november #b      ,baked ,rolled        
,fillets of ,fish1 ,bechamel ,sauce     
,cucumber ,salad    ,yeast ,rolls       
99,roast ,guinea ,chickens1 ,guava      
,jelly    ,rice ,croquettes             
,scalloped ,egg ,plant    ,pear and     
,celery ,salad    ,lemon ,sherbet       
,sponge ,cake    ,coffee      99,roast  
,guinea ,chickens--,put #b tablespoons  
,crisco in each of the  birds1 this     
prevents them getting dry4 ,slit #b     
slices bacon once or  twice then tie    
over breasts of birds1 which should be  
trussed for  roasting4 ,wrap them in    
,criscoed paper and bake in a quick oven

 for  #cj minutes1 baste well and       
frequently2 for the last #h minutes     
remove  paper and bacon2 sprinkle with a
 little flour1 salt and pepper1 baste   
well1 and let brown4 ,serve on hot dish1
 garnished with rolls of bacon4  ,hand  
with it gravy1 bread sauce1 and guava   
jelly4        ,november #c      ,celery 
,soup    99,casserole of ,lamb    ,sweet
 ,pickle    ,creamed ,onions    ,mashed 
,potatoes    ,cabbage ,salad    ,caramel
 ,ice ,cream    ,coffee    99,casserole 
of ,lamb--#b-a_/b pounds loin of lamb1  
#a_/b cup rice1 #b  cups good gravy1 #a 
blade mace1 #a_/b cup ,crisco1 #b egg   
yolks1 salt and  pepper1 and a little   
grated nutmeg4 ,half roast loin of lamb1
 and cut  it into steaks4 ,boil rice in 
boiling salted water for #aj minutes1   
drain it1 and add to it gravy with      
nutmeg and mace2 cook slowly until  rice
 begins to thicken1 remove it from fire1
 stir in ,crisco1 and  when melted add  
yolks of eggs well beaten2 ,crisco a    
casserole well1  sprinkle steaks with   

salt and pepper1 dip them in melted     
,crisco1 and  lay them in ,criscoed     
dish2 pour over gravy that comes from   
them1 add  rice and simmer for #a_/b an 
hour4        ,november #d      ,tomato  
,soup    99,steamed ,cod1 ,parsley      
,sauce    ,roast ,ribs of ,beef1        
,horseradish ,sauce    ,colcannon       
,potatoes    ,charlotte ,russe          
,coffee    99,steamed ,cod--,wipe #d cod
 steaks dry1 and sprinkle with salt1    
pepper1  lemon juice1 and melted ,crisco
 on under side2 lay on ,criscoed        
platter1  put another ,criscoed platter 
over2 set on top of saucepan of boiling 
water1 and steam #c_/d of an hour1 or   
until fish begins to leave bones4       
,serve with parsley sauce4    ,for      
parsley sauce4 ,blend #b tablespoons    
,crisco with #b tablespoons flour  in a 
pan over the fire1 add #a cup milk and  
stir till boiling1 season  with salt1   
pepper and red pepper1 and stir and cook
 for #aj minutes1  then add #a          
tablespoon chopped parsley1 and serve4  

,november #e      ,ham ,timbales1       
,cheese ,sauce    ,paprika ,potatoes    
,spinach    ,apple and ,celery ,salad   
99,cocoanut ,pudding    ,coffee         
99,cocoanut ,pudding--#a cup scalded    
milk1 #c_/d cup soft breadcrumbs1 #a_/b 
cup grated cocoanut1 #b egg yolks1 #a   
tablespoon ,crisco1 #a_/b cup cocoa1    
#a_/b cup sugar1 #a teaspoon lemon      
juice1 #b egg whites1 and #a_/d teaspoon
  salt4    ,soak bread in scalded milk  
until soft4 ,add cocoanut1 sugar1 cocoa1
  ,crisco1 lemon juice and salt2 beat   
well2 add yolks eggs beaten1 cut  and   
fold in stiffly-beaten whites4 ,turn    
into ,criscoed pudding dish and  bake in
 moderate oven #cj minutes4 ,serve hot  
or cold4        ,november #f      ,roast
 ,duck    ,egg ,plant ,croquettes       
,peppers ,stuffed with ,rice    ,canned 
,pears on ,lettuce1 with ,mayonnaise    
99,brown ,bread ,souffle    ,coffee     
99,brown ,bread ,souffle--,melt #b-a_/b 
tablespoons ,crisco1 add #a_/b cup      
milk1 #a_/b cup cream1 #b cups brown    

breadcrumbs1 #a_/d teaspoon salt1 and   
grated rind #a lemon2 let boil #b       
minutes1 stirring well1 remove pan  from
 fire1 add #d tablespoons sugar1 #a     
teaspoon cinnamon1 #a teaspoon  vanilla 
extract1 and when cool1 beaten yolks #d 
eggs4 ,beat egg whites  stiffly and add 
them lightly4 ,pour mixture into        
,criscoed tin1 cover  with ,criscoed    
paper and steam gently #a hour4 ,serve  
hot with sweet  sauce4        ,november 
#g      ,corned ,beef    99,cabbage1 a  
la ,creme    ,potatoes    ,olive ,salad 
,hasty ,pudding    ,cocoanut ,cakes     
,coffee    99,cabbage1 a la             
,creme--,trim and wash #a cabbage1 then 
boil in boiling  salted water1 adding #a
 peeled onion stuck with #b cloves4     
,when tender  take out onion and drain  
cabbage4 ,either chop finely or rub     
through a  sieve4 ,melt #a tablespoon   
,crisco in pan1 put in cabbage1 stir it 
well1  add #c tablespoons cream         
gradually1 salt and pepper to taste4    
,when thoroughly hot1 pile in hot dish1 

and garnish with sippets fried  bread or
 toast4        ,november #h      ,cold  
,corned ,beef    ,baked ,potatoes       
,pickled ,beets    ,cauliflower ,salad  
,cheese ,wafers    99,golden ,pudding   
,coffee    99,golden ,pudding--,line and
 ornament small pudding dish with puff  
pastry4 ,beat #b tablespoons ,crisco    
with #d tablespoons sugar till  creamy1 
add #d tablespoons cakecrumbs1 yolks #c 
eggs beaten with #a_/b  cup milk1 #a_/b 
teaspoon salt1 grated rind and strained 
juice #b oranges4  ,pour into pudding   
dish1 and bake #dj minutes4 ,whip up egg
 whites to  stiff froth1 stir in #c     
tablespoons sugar1 few drops yellow     
color1 #a  teaspoon orange extract1 and 
pile on top of pudding4 ,put back in    
oven  to brown4        ,november #i     
,broiled ,steak    ,mashed ,potatoes    
,spinach with ,butter ,sauce            
,escarole ,salad    99,cheese ,fondue   
,coffee    99,cheese ,fondue--#b        
tablespoons flour1 #a_/b cup grated     
cheese1 #a  tablespoon ,crisco1 #b eggs1

 salt1 pepper and red pepper1 and #a_/b 
cup  milk4 ,melt ,crisco1 add flour1    
then milk gradually4 ,stir till they    
boil1 cool a little1 add cheese and     
yolks and seasonings4 ,fold in  whites  
stiffly beaten4 ,pour into a ,criscoed  
souffle tin4 ,bake #bj  minutes in hot  
oven4 ,fold a napkin round and serve    
hot4        ,november #aj      ,haddock 
au ,gratin    99,venison ,cutlets       
,hashed ,browned ,potatoes    ,oyster   
and ,celery ,salad    ,marrons1 a la    
,creme    ,coffee    99,venison         
,cutlets--,trim venison cutlets in usual
 way4 ,put #d  tablespoons ,crisco in   
saute pan and when hot put in cutlets1  
seasoned  with salt and pepper1 fry till
 brown4 ,then take out cutlets1 put into
  pan #a_/b tumbler currant jelly to    
melt1 add #b tablespoons ,crisco with   
#a_/b teaspoon salt1 and serve          
separately with cutlets4                
,november #aa      99,baked ,scallops in
 ,shells    ,chicken ,souffle    ,fried 
,celery    ,latticed ,potatoes          

,watercress and ,green ,pepper ,salad   
,meringues ,glaces    ,coffee           
99,baked ,scallops in ,shells--,take    
desired quantity of fresh  scallops--#a 
pint or #a quart1 and cook them in      
little white wine until  done4 ,drain1  
cut in quarters1 and add to them #a_/b  
their quantity of  minced onion fried   
until tender1 but not brown4 ,moisten   
with white  sauce1 season with red      
pepper and salt1 heap high in scallop   
shells1  cover with breadcrumbs         
moistened in melted ,crisco1 and brown  
in hot  oven4 ,garnish with lemon slices
 and parsley4        ,november #ab      
,hamburg ,steak ,balls    ,mashed       
,potatoes    ,fried ,parsnips    ,apple 
and ,celery ,salad    99,baked ,indian  
,pudding    ,coffee    99,baked ,indian 
,pudding--#c-a_/b quarts milk1 #c       
tablespoons cornmeal1  #a_/b pint       
molasses1 #c tablespoons ,crisco1 #a    
teaspoon salt1 #a teaspoon  cinnamon1   
and #a_/b teaspoon ginger4 ,boil #a     
quart milk2 add to it  molasses1        

,crisco1 salt1 and spices1 and lastly   
meal stirred smooth  with little cold   
milk2 scald whole together1 and turn    
into a well  ,criscoed baking dish4     
,when it begins to crust over1 stir it  
all up from bottom1 and add  #a pint of 
cold milk4 ,repeat process every #a_/b  
hour1 or oftener if  pudding browns too 
fast1 till #e pints are used2 then let  
it bake till  done--#f hours in all4    
,serve hot with sauce of grated or      
granulated  maple sugar stirred into    
rich cream1 and kept very cold till     
needed4        ,november #ac      ,lamb 
,cutlets    ,potatoes    99,curried     
,lima ,beans    ,tomato ,salad          
,cheese ,fritters    ,benedictine ,jelly
    ,coffee    99,curried ,lima         
,beans--,chop #a onion finely and fry it
 for a few  minutes in #b tablespoons   
,crisco1 add #a tablespoon curry powder1
 #a  teaspoon salt1 #a teaspoon flour1  
#a teaspoon lemon juice1 and #a cup     
water1 allow to cook slowly for #bj     
minutes1 then add #a-a_/b cups cooked   

lima beans1 mix well and serve hot4     
,november #ad      ,cream of ,tomato    
,soup    99,nut ,roast    ,piquante     
,sauce    ,sweet ,potatoes    ,fried    
,egg ,plant    ,lettuce ,salad    ,baked
 ,quinces    ,gingerbread    ,coffee    
99,nut ,roast--#a_/b cup lentils1 #a_/b 
cup shelled roasted peanuts1 #a_/b      
tablespoon ,crisco1 #a_/b cup toasted   
breadcrumbs1 #a_/b teaspoon salt1  #a_/b
 saltspoon pepper and milk4 ,soak       
lentils over night2 in morning  drain1  
cover with fresh water and bring to     
boil4 ,drain again2 and  put in fresh   
water and cook until tender4 ,drain once
 more2 throw away  water and press      
lentils through colander4 ,add nuts1    
either ground or  chopped1 ,crisco1     
breadcrumbs1 seasoning and milk         
sufficient to make  mixture consistency 
of mush4 ,put into ,criscoed baking     
dish2 bake in  moderate oven #a hour2   
turn out on heated platter2 garnish with
 parsley  or watercress and serve with  
,piquante sauce4        ,vegetarian     

,november #ae      ,sweet ,potatoes au  
,gratin    ,corn1 a la ,southern        
99,raisin and ,nut ,bread    ,apples    
,stuffed with ,celery    ,caramel       
,custards    ,coffee    99,raisin and   
,nut ,bread--#a egg1 #c_/d cup sugar1   
#a-a_/b cups milk1 #a  teaspoon salt1 #c
 cups flour1 #b teaspoons baking powder1
 #b tablespoons  ,crisco1 #a_/b cup     
raisins1 and #a cup chopped walnut      
meats4 ,beat egg with  sugar2 add sifted
 flour1 baking powder and salt          
alternately with milk2  last add        
,crisco1 melted1 and walnuts4 ,bake in  
deep pan in slow oven #de  minutes4     
,november #af      ,cream of ,corn ,soup
    ,roast ,turkey1 ,giblet ,sauce      
,mashed ,potatoes    ,creamed ,onions   
,melon ,mangoes    ,cheese ,fingers     
99,apple ,strudel    ,coffee    99,apple
 ,strudel--,sift #b cups flour with     
#a_/b teaspoonful salt and #a  teaspoon 
sugar4 ,add gradually #a cup lukewarm   
water and knead until  dough does not   
stick to hands4 ,roll dough as thin as  

possible on  floured board4 ,place clean
 tablecloth on table1 put rolled out    
dough  on it and pull carefully with    
fingers to get thin as possible4 ,mix   
#d cups chopped apples with #a cup      
sugar1 #a tablespoon cinnamon1 #a cup   
seeded raisins1 and #a cup currants4    
,spread over dough1 and spread  little  
,crisco over apples4 ,take cloth in both
 hands1 and roll strudel  over and over 
like roly poly4 ,roll strudel into      
,criscoed baking pan  and bake in hot   
oven until brown4        ,november #ag  
99,stewed ,rabbit    ,glace ,potatoes   
,baked ,onions    ,jellied ,baked ,beans
    ,cranberry ,bavarian ,cream         
,coffee    99,stewed ,rabbit--,melt #d  
tablespoons ,crisco in saucepan2 joint  
rabbit  and fry quickly in ,crisco1 then
 fry #a sliced onion until browned1 stir
  in #b tablespoons flour and brown     
flour2 now add gradually #b cups water  
and stir till smooth1 when boiling add  
salt1 pepper1 and paprika to  taste1 and
 #b tablespoons chopped parsley2 simmer 

slowly #a-a_/b hours4  ,dish and strain 
over gravy4        ,november #ah        
,julienne ,soup    ,toast ,points       
,stuffed ,hearts    ,pickles    ,browned
 ,potatoes    ,baked ,squash            
99,almond and ,apple ,pudding    ,coffee
    99,almond and ,apple ,pudding--,pare
 and core #f apples1 chop into small    
pieces and sprinkle with #a_/b cup      
sugar4 ,have ready #b cups breadcrumbs1 
soaked in #a_/b cup milk to which #a    
tablespoon melted ,crisco has been      
added4 ,beat #b eggs till light1 add to 
them grating of nutmeg1 a pinch  of     
cinnamon and good pinch of salt4 ,mix   
apple with soaked breadcrumbs1  then    
eggs1 and lastly #b dozens blanched     
almonds chopped fine4 ,thin  with #a_/b 
cup milk1 then pour into ,criscoed tin  
and bake4 ,serve with  sweetened cream4 
,november #ai      ,spare ,ribs ,stew   
,rice ,croquettes    ,waldorf ,salad    
,cheese ,biscuits    99,cranberry       
,pudding    ,coffee    99,cranberry     
,pudding--,cream #a_/b cup ,crisco with 

#a cup sugar1 add #c  eggs well beaten1 
#a_/b cup milk1 #c-a_/b cups flour1 #b  
teaspoons baking  powder1 #a_/b teaspoon
 salt1 and #a_/b teaspoon almond        
extract1 then stir  in #a-a_/b cups     
cranberries1 turn into ,criscoed mold1  
cover with greased  paper and steam #d  
hours4 ,serve with milk4                
,november #bj      ,oyster ,croquettes  
99,stuffed ,lamb ,chops    ,chestnut    
,puree    ,mashed ,potatoes    ,egg     
,plant ,fritters    ,kumquat and ,endive
 ,salad    ,stewed ,figs    ,coffee     
99,stuffed ,lamb ,chops--,wipe #f       
,french chops1 cut #a-a_/b inches thick4
  ,split meat in halves1 cutting to     
bone4 ,cook #b-a_/b tablespoons ,crisco 
and #a tablespoon chopped onion #e      
minutes2 remove onion1 add #a_/b cup    
chopped mushroom1 and cook #e minutes2  
add #b tablespoons flour1 #c            
tablespoons stock1 #a teaspoon chopped  
parsley1 #a_/d teaspoon salt1 and  few  
grains red pepper4 ,spread mixture      
between layers of chops1 press  together

 lightly1 wrap in ,criscoed paper cases1
 and broil #aj minutes4  ,serve with    
chestnut puree4        ,november #ba    
,baked ,boned ,white ,fish    ,bread    
,dressing    ,drawn ,butter ,sauce      
,stewed ,tomatoes    ,mashed ,potatoes  
99,date ,pudding    ,coffee    99,date  
,pudding--,clean1 stone1 and chop #a    
pound dates1 add #a cup  ,english walnut
 meats1 broken in pieces1 #a_/b cup     
flour1 #a teaspoon  baking powder1 and  
#a_/b teaspoon salt4 ,beat up #d egg    
whites to  stiff froth1 then fold in    
#a_/b cup sugar1 add beaten egg yolks1  
#a_/b  tablespoon melted ,crisco and    
date mixture4 ,turn into ,criscoed tin  
and  bake in moderate oven #cj minutes4 
,cut in squares and serve cold with     
whipped cream4        ,november #bb     
99,fried ,smelts    ,sauce ,tartare     
,roast ,chicken    ,creamed ,chestnuts  
,canned ,stringless ,beans    ,orange   
and ,romaine ,salad    ,mint ,ice ,cream
    ,coffee    99,fried ,smelts--,clean1
 trim the fins1 and remove gills2 wipe  

very  dry1 roll in flour1 brush over    
with beaten egg1 roll in crumbs and fry 
in hot ,crisco until crisp2 drain on    
soft paper1 dish on lace paper  in a    
heap1 and garnish with fried parsley1   
serve with sauce tartare4  ,smelts make 
a nice garnish for many fish dishes1 the
 tails drawn  through the eyes1 dressed 
as above1 and fried4        ,november   
#bc      ,bisque of ,clams    ,boiled   
,fish    ,hollandaise ,sauce            
,potatoes    ,baked ,parsnips    ,celery
 ,salad    99,italian ,fritters         
,coffee    99,italian ,fritters--#a egg1
 #a cup milk1 grated rind #a lemon1 #b  
tablespoons ,crisco1 #e slices stale    
cake1 #a_/b teaspoon powdered  cinnamon1
 sugar and few grains salt4 ,cake should
 be about a #a_/d of an  inch thick1 not
 less4 ,cut out into oval or round      
shapes with cutter4  ,beat egg1 mix with
 milk1 lemon rind1 salt1 and about #a   
teaspoon  sugar4 ,lay slices of cake in 
this custard until they are soft1 but   
not  crumbly2 time will depend upon how 

stale cake is4 ,heat #a_/b ,crisco in   
frying pan1 lift few pieces of cake up  
carefully and lay them in hot  ,crisco4 
,brown #a side1 then turn them over and 
brown other side also4  ,add some pieces
 of ,crisco as required4 ,mix cinnamon  
with #b teaspoons  sugar and sprinkle   
some of these over each fritter4 ,serve 
with hard  sauce4        ,november #bd  
,cannelon of ,beef    ,creamed ,cabbage 
,franconia ,potatoes    ,cranberry      
,salad    ,cheese ,wafers    99,baba    
with ,syrup    ,coffee    99,baba with  
,syrup--,sift #c cups flour and #a_/b   
teaspoon salt into a  basin1 add #a     
yeast cake dissolved in #a_/b cup       
lukewarm milk2 make well  in center of  
flour1 pour in #e beaten eggs1 mix with 
the hand for #e  minutes4 ,put it into  
,criscoed basin1 spread over with #a_/b 
cup ,crisco1  cover and put in warm     
place until it has risen to twice its   
original  size4 ,knead until elastic1   
add #a tablespoon sugar1 #b tablespoons 
currants1 #b tablespoons sultana        

raisins1 knead again4 ,turn into large  
,criscoed mold4 ,it should not be more  
than half full4 ,allow to rise to  top  
of tin1 then bake in moderate oven for  
#cj minutes4 ,turn out and  pour syrup  
over it4 ,to make syrup1 boil #b cups   
water with #a_/d cup  sugar for #aj     
minutes1 then add #b tablespoons apricot
 jam and boil #e  minutes4 ,strain1 add 
#a wineglass rum and bring to boiling   
point4        ,november #be      ,quick 
,beef ,soup    ,panned ,chicken         
,brown ,sauce    ,curried ,rice         
,creamed ,carrots    ,tomato ,salad     
99,baked ,macaroni ,pudding    ,coffee  
99,baked ,macaroni ,pudding--#a pint    
milk1 #d long sticks macaroni1 #a egg1  
#b tablespoons sugar1 nutmeg1 #a        
tablespoon ,crisco1 and salt to taste4  
,bake macaroni into #a_/b inch lengths4 
,boil milk1 shake in macaroni and  salt 
and boil it very slowly for #a_/b an    
hour1 or until quite tender1  and keep  
it well stirred during cooking4 ,thickly
 ,crisco a pudding  dish and beat up    

egg4 ,add sugar and ,crisco to macaroni1
 let it cool a  little1 then pour in egg
 and mix it well4 ,grate little nutmeg  
on top  and bake pudding very slowly    
until top is delicately browned4        
,november #bf      ,pea ,soup    ,boiled
 ,tongue    ,raisin ,sauce    ,rice     
,balls    ,stewed ,celery    ,tomato and
 ,cress ,salad    99,graham ,pudding    
,coffee    99,graham ,pudding--,mix #b  
cups graham flour1 #a_/b teaspoon salt1 
#b  tablespoons ,crisco1 #a teaspoon    
each cinnamon1 ginger1 cloves1 and      
nutmeg1 #a cup currants1 #a cup         
molasses1 #a egg well beaten1 #a cup    
milk1  #b teaspoons soda dissolved in #a
 tablespoon hot water4 ,pour in         
,criscoed  mold1 cover with ,criscoed   
paper and steam #c hours4 ,turn out and 
serve  with milk4        ,november #bg  
,steak en ,casserole    ,sweet ,potato  
,croquettes    ,boiled ,cauliflower     
,pear and ,grape ,salad    ,cheese      
,fritters    99,pineapple ,souffle      
,coffee    99,pineapple ,souffle--,cream

 #a-a_/b tablespoons each ,crisco and   
flour1  add #a cup canned grated        
pineapple and juice4 ,cook #e minutes1  
remove  from fire1 add little salt1 #a  
tablespoon lemon juice1 and #c beaten   
egg  yolks4 ,bake in ,criscoed dish #bj 
minutes4 ,serve with following sauce3   
,cook #b tablespoons creamed ,crisco in 
double boiler1 add #b yolks of  eggs1 #a
 at a time1 beat1 and add #d tablespoons
 sugar1 #b tablespoons  orange juice1 #a
 teaspoon lemon juice1 and #a_/b cup    
whipped cream4 ,serve  hot4             
,november #bh      ,mock ,bisque ,soup  
,mutton ,haricot    ,string ,beans      
,fried ,parsnips    ,lettuce and ,pepper
 ,salad    99,apples with ,red ,currant 
,jelly    ,coffee    99,apples with ,red
 ,currant ,jelly--#f cooking apples1 #d 
tablespoons  flour1 #a egg1 cakecrumbs1 
apricot jam1 #f glace cherries1 red     
currant  jelly1 ,crisco and syrup4      
,choose apples as much as possible same 
size1  peel and core them carefully1 so 
as not to break them4 ,put #a cup syrup 

into stewpan or baking tin1 put in      
apples and cook over fire or in  oven   
until nearly done4 ,baste them          
occasionally with syrup4 ,let them  get 
cold1 then roll them in flour1 brush    
over with beaten egg1 toss  in sifted   
cakecrumbs1 and fry in hot ,crisco a    
golden brown4 ,drain on  piece of paper1
 fill centers with apricot jam1 cut out 
some rounds of  red currant jelly1 place
 #a on top of each apple and a glace    
cherry on  that4 ,dish up and serve hot 
or cold4 ,an apricot syrup should be    
sent  to table separately with apples4  
,november #bi      ,smoked ,salmon      
,toast    99,spiced ,venison    ,black  
,currant ,jelly    ,creamed ,turnips    
,grilled ,sweet ,potatoes    ,escarole  
,salad    ,cheese ,dressing    ,peach   
,gateau    ,coffee    99,spiced         
,venison--,rub a piece of venison with  
salt1 pepper1 vinegar1  cloves1 and     
allspice2 then put into baking pan4     
,pour over #a cup melted  ,crisco1 add  
#b sliced onions1 sprig of thyme1 #c    

sprigs parsley1 juice #a  lemon1 and    
#a_/b pint hot water4 ,cover and bake in
 hot oven till tender4  ,sprinkle with  
flour1 add #a glassful of sherry wine   
and allow to brown4        ,thanksgiving
 ,dinner    ,november #cj      ,bisque  
of ,oyster    ,broiled ,smelts    ,drawn
 ,butter    ,roast ,turkey    ,cranberry
 ,sauce    ,mashed ,potatoes    ,stewed 
,celery    ,romaine ,salad    ,roquefort
 ,cheese    99,hot ,pumpkin ,pie        
,orange ,ice    ,coffee    99,hot       
,pumpkin ,pie--,line pie tin with       
,crisco ,pastry4 ,mix #b cups  steamed  
and strained pumpkin1 with #b teaspoons 
,crisco1 #a_/b teaspoon  salt1 #a cup   
sugar1 #a_/b teaspoon each cinnamon1    
cloves1 mace1 allspice1  and ginger1    
grated rind of #a lemon1 #a cup milk1   
#a_/b cup cream1 #b  well beaten eggs1  
and pour into prepared pie plate4 ,bake 
till firm in  moderate oven4 ,serve hot4
 ,as a change1 place on the pumpkin pie 
as it  comes out of the oven a layer of 
halved marshmallows1 replace in the     

oven and let them brown4                
,december #a      ,oyster ,bouillon     
99,baked ,beefsteak    ,fried ,beets    
,baked ,potatoes    ,grapefruit and     
,endive ,salad    ,nougat ,ice ,cream   
,coffee    99,baked ,beefsteak--,cut #b 
pounds of sirloin1 #a_/b inch thick4    
,mix #a cup  breadcrumbs1 #a tablespoon 
,crisco1 #a tablespoon chopped parsley1 
#a_/b  tablespoon chopped onion1 #a_/b  
teaspoon each of salt1 pepper1 and red  
pepper1 #a_/b teaspoon kitchen bouquet1 
and moisten with stock4 ,spread  this   
over steak and roll it up1 fastening    
with skewers or tying1 and  put on rack 
in roasting pan4 ,add #a_/b cup stock1  
and bake #a_/b hour1  basting often4    
,place on hot platter1 and pour around  
it sauce made  from #b tablespoons      
,crisco and #c tablespoons flour blended
 together1  with salt and pepper to     
taste1 and #a-a_/b cups beef stock      
cooked until  boiling1 then strained and
 added to #a tablespoon ,worcestershire 
sauce4        ,december #b      ,baked  

,pork ,spareribs    ,turnips    ,mashed 
,potatoes    ,celery and ,cranberry     
,salad    99,squash ,pie    ,coffee     
99,squash ,pie--#b cups stewed squash1  
#a tablespoon melted ,crisco1  #a_/b    
teaspoon salt1 #a_/b teaspoon cinnamon1 
#b_/c cup sugar2 #a teaspoon  ginger1 #b
 eggs1 and #b cups milk4 ,beat eggs     
until light4 ,place squash  in quart    
measure1 add sugar1 ,crisco1 salt1      
spice1 and then beaten  eggs4 ,stir well
 and add sufficient milk to make #a     
quart of whole mass4  ,turn into pie tin
 lined with ,crisco pastry and bake     
slowly for #de  minutes4 ,when done a   
silver knife when inserted will come out
 from it  clear4 ,squash pie will become
 watery if allowed to boil4             
,december #c      ,brown ,fricassee of  
,chicken    ,cranberry ,jelly    ,sweet 
,potatoes    ,boiled ,onions    ,orange 
and ,pineapple ,salad    99,farina      
,pudding    ,coffee    99,farina        
,pudding--,stir into #c cups boiling    
milk #a cup farina1 and  cook #aj       

minutes4 ,rub together #a tablespoon    
,crisco and #b tablespoons  sugar2 add  
yolks of #c eggs1 grated rind of #a     
lemon and #be chopped  blanched almonds4
 ,stir this mixture into farina after it
 is little  cooled2 lastly add whites of
 #c eggs beaten to stiff froth4 ,steam  
this  pudding in covered mold for       
#a-a_/b hours4 ,serve with any sweet    
pudding  sauce4        ,december #d     
,clear ,soup with ,rice    ,corn        
,peas    ,mashed ,potatoes    ,cold     
,slaw    ,plum ,pudding    ,hard ,sauce 
99,individual ,mince ,pies    ,cheese   
,wafers    ,coffee    99,individual     
,mince ,pies--,roll out ,crisco paste   
#a_/h inch thick1 stamp  into rounds and
 line gem pans1 place in each #b        
teaspoons of mince  meat2 roll out more 
pastry rather thicker than first1 stamp 
into  rounds size of top of pans1 wet   
edges and cover pies1 brush over with   
beaten egg1 sprinkle with sugar1 and    
bake #bj minutes in hot oven4    ,for   
mince meat1 put into jar #a pound       

chopped apples1 #a pound sultana        
raisins1 #a_/d pound chopped figs1 #a_/b
 pound currants1 grated rind1  strained 
juice #c lemons1 #a cup ,crisco1 #a     
teaspoon salt1 #a_/b pound  chopped     
almonds1 grated rind1 strained juice #c 
oranges1 #b grated  nutmegs1 #a_/b cup  
sherry1 #a cup brandy1 #a ounce mixed   
spice1 #a_/b pound  each chopped candied
 orange and lemon peel1 and #b cups     
brown sugar4  ,mix well and keep in well
 sealed jar4        ,december #e        
99,steamed ,clams    ,roast ,ribs of    
,beef    ,currant ,jelly    ,rice       
,croquettes    ,stewed ,tomatoes        
,apple and ,celery ,salad    ,mince ,pie
    ,coffee    99,steamed ,clams--,wash 
and scrub clam shells2 place in kettle2 
add  water1 allowing #a_/b cup water for
 each peck of clams4 ,cover kettle  and 
cook until shells open4 ,serve hot with 
the following sauce3 #c  tablespoons    
,crisco1 #c tablespoons lemon juice1 #d 
tablespoons chopped  parsley1 salt1     
pepper1 and red pepper to taste4        

,cream ,crisco and add remaining        
ingredients4 ,kettle should be  removed 
from range as soon as shells open1      
otherwise clams will be  over-cooked4   
,december #f      ,caviar ,canapes      
,roast ,duck    99,apple ,sauce         
,canned ,beans    ,mashed ,potatoes     
,tomato ,jelly ,salad    ,apple         
,dumplings    ,raisins    ,nuts         
,coffee    99,apple ,sauce--#a pound    
apples1 #b tablespoons sugar1 #b        
tablespoons  ,crisco1 #a_/b cup water1  
and strained juice of #a_/b lemon4      
,peel1 core1  and slice apples1 put them
 into saucepan with sugar1 ,crisco1     
water1  lemon juice1 and cook them until
 tender4 ,serve with roast duck4        
,december #g      ,stewed ,chicken      
,cream ,dressing    99,baked ,sweet     
,potatoes    ,creamed ,carrots    ,onion
 ,salad    ,indian ,pudding    ,bon     
,bons    ,coffee    99,baked ,sweet     
,potatoes--,peel boiled sweet potatoes  
and cut in slices  crosswise4 ,to #b    
cups of slices allow #c tablespoons     

,crisco1 and #b  tablespoons each of    
sugar and vinegar4 ,have ,crisco hot1   
lay potatoes  in it1 sprinkle sugar over
 top1 and pour vinegar over lightly4    
,bake  until a golden brown4            
,december #h      ,lamb ,chops          
,creamed ,potatoes    ,lima ,beans      
,carrot ,salad    ,pineapple ,ice ,cream
    ,candy    99,cocoanut ,layer ,cake  
,coffee    99,cocoanut ,layer           
,cake--,beat #a_/d cup ,crisco with #a  
cup sugar till  creamy1 add #b well     
beaten eggs1 #a_/d teaspoon salt1       
#b-a_/b cups flour  sifted with #b      
teaspoons baking powder1 #a cup water   
and #a_/b teaspoon  almond extract1 mix 
and divide into ,criscoed and floured   
layer tins4  ,bake #bj minutes in       
moderate oven4 ,use boiled frosting and 
shredded  cocoanut for filling4         
,december #i      ,oysters    99,chicken
 ,hot ,pot    ,celery ,salad    ,dried  
,apricot ,shortcake    ,coffee          
99,chicken ,hot ,pot--,prepare large    
chicken4 ,cut into as small pieces  as  

joints allow4 ,do not remove meats from 
bones4 ,boil chicken until  nearly      
tender and keep broth left in kettle    
when you remove chicken  from it4 ,cut  
#a pound of lean1 raw ham into small    
squares4 ,wash and  peel and parboil #h 
large potatoes and slice them4 ,slice #c
 medium-sized  onions4 ,put into deep   
baking dish layer of chicken1 layer of  
ham1  layer of potatoes1 and layer of   
onions4 ,repeat until all are used up2  
when arranging these layers strew tiny  
bits of ,crisco over them4 ,pour        
chicken broth over layers1 well seasoned
 with salt and pepper4 ,add  enough     
water to almost fill pot4 ,cover pot1   
and bake for #a-a_/b hours4  ,be sure   
plenty of water is in pot while baking  
is in progress4 ,when  cooked put baked 
chicken and vegetables in large tureen4 
,garnish edges  with parsley4 ,sprinkle 
parsley and sliced cooked carrots over  
top4  ,serve with small slice of toast  
on each plate4        ,december #aj     
,cream of ,celery ,soup    ,broiled     

,oysters1 a la ,francaise    ,bean      
,salad    ,cheese ,straws    99,fig and 
,apple ,cobbler    ,coffee    99,fig and
 ,apple ,cobbler--,nearly fill ,criscoed
 baking dish with equal  amounts of     
sliced apples and chopped figs1         
arranging them in layers2  add #a cup   
water1 strained juice #a lemon and cover
 with ,crisco biscuit  dough about #a   
inch thick4 ,place on range1 cover      
tightly with a pan and  simmer #cj      
minutes4 ,lift cover carefully1 make an 
opening in middle of  crust1 and pour in
 another #a_/b cup water1 #b tablespoons
 ,crisco1 and  #a cup scraped maple     
sugar4 ,sprinkle a little maple sugar   
over top of  pudding before serving it4 
,december #aa      ,roast ,pork1 ,apple 
,sauce    ,franconia ,potatoes          
,creamed ,onions    ,endive and ,grape  
,salad    99,lemon and ,apple ,tart     
,coffee    99,lemon and ,apple          
,tart--,line a large pie plate with     
,crisco pastry4  ,mix together #b cups  
grated apple1 grated rind and juice of  

#a lemon1  #a-a_/b cups sugar1 #b eggs1 
beaten without separating whites and    
yolks1  #b tablespoons melted ,crisco1  
#a_/b teaspoon salt and #a cup thin     
cream4  ,turn into plate lined with     
pastry1 wet edge1 and put strips of     
pastry  over top of filling4 ,finish    
with strip of pastry on edge4 ,let bake 
until firm in center4        ,december  
#ab      ,baked ,codfish    ,piquant    
,beets    ,baked ,potatoes    ,lettuce  
and ,cheese ,salad    99,bread ,pudding 
,coffee    99,bread ,pudding--#d cups   
bread cut in dice1 #c tablespoons       
sultanas1  #b tablespoons chopped       
candied peel1 #c tablespoons sugar1 #a  
tablespoon  ,crisco1 rind of #a lemon1  
#b eggs1 #a_/b tablespoon lemon juice1  
#a cup  milk1 and #d lumps of sugar4    
,put lump sugar in dry saucepan and heat
  until it turns dark brown4 ,add milk  
and stir it over fire until sugar       
dissolves4 ,mix bread1 cleaned sultanas1
 chopped peel1 sugar1 ,crisco1  grated  
lemon rind1 and colored milk4 ,beat up  

eggs and add them with  lemon juice4    
,let mixture stand for #a_/b an hour1 or
 longer1 if bread is  stale4 ,have ready
 ,criscoed mold1 put in mixture1 cover  
top with piece  of ,criscoed paper1 and 
steam it for #b hours4 ,turn carefully  
on to hot  dish and serve with it any   
good sweet sauce4        ,december #ac  
,chestnut ,soup    ,pork ,chops         
,apple ,sauce    ,potatoes    ,steamed  
,squash    ,lettuce and ,pepper ,salad  
99,raisin ,roly ,poly    ,coffee        
99,raisin ,roly ,poly--#b cups flour1 #b
 cups breadcrumbs1 #c_/d cup ,crisco1   
#a_/b cup brown sugar1 #a_/d pound      
stoned raisins1 #a_/d tablespoon salt1  
and cold water4 ,rub ,crisco well into  
flour1 breadcrumbs1 sugar1 salt1  and   
add raisins stoned and halved4 ,add     
enough water to mix whole  into soft    
paste4 ,roll into neat shape4 ,roll up  
in floured and scalded  pudding cloth1  
tying ends securely4 ,put in pan of fast
 boiling water1  and let boil steadily  
for #c hours4 ,take off cloth1 and serve

 pudding  on hot dish4        ,december 
#ad      ,corn ,chowder    ,bread       
,sticks    ,chicken and ,chestnut ,salad
    ,stuffed ,celery    99,raisin ,puffs
    ,vanilla ,sauce    ,coffee          
99,raisin ,puffs--,beat #b tablespoons  
,crisco with #a_/b cup sugar till       
creamy1 add #a beaten egg1 #a_/d        
teaspoon salt1 #a_/b cup milk1 #a-a_/c  
cups flour sifted with #b teaspoons     
baking powder1 #a_/b teaspoon grated    
nutmeg1 and #a cup chopped raisins4     
,crisco baking cups and fill half  full 
with mixture and steam for #a hour4     
,december #ae      ,boiled ,ham         
,fried ,potatoes    ,asparagus on ,toast
    ,bar-,le-,duc and ,cheese           
,sandwiches    99,cocoanut ,pie         
,coffee    99,cocoanut ,pie--#a cup     
chopped cocoanut1 #c eggs1 #a cup cream1
 #a  cup milk1 #b tablespoons           
cornstarch1 #d tablespoons cold water1  
#b  tablespoons ,crisco1 #f tablespoons 
sugar1 and some ,crisco pastry4 ,line   
#b pie plates with ,crisco pastry4 ,put 

milk and cream into saucepan1  bring to 
boiling point1 add cornstarch mixed with
 water4 ,remove  saucepan from fire1    
stir in ,crisco4 ,let stand until       
perfectly cold4  ,beat up yolks of eggs 
and sugar together1 then add cocoanut to
 them4  ,add this mixture to milk with  
stiffly beaten whites of eggs4 ,divide  
into prepared pie plates and bake in    
moderate oven for #cj minutes4  ,serve  
hot4        ,december #af      ,baked   
,fish ,pudding    ,galantine of ,veal   
99,pea ,croquettes    ,tomato ,sauce    
,cream ,cheese ,salad    ,chocolate     
,meringues    ,coffee    99,pea         
,croquettes--,boil #a cup dried peas    
that have been soaked over  night1 till 
tender1 strain and press through sieve4 
,fry #a chopped  onion in #a tablespoon 
,crisco1 add to peas1 with #a tablespoon
 melted  ,crisco1 #b tablespoons flour1 
salt and pepper to taste1 #b beaten     
eggs1  and breadcrumbs to make stiff    
enough to form into croquettes4 ,brush  
over with beaten egg1 toss in           

breadcrumbs1 and fry golden brown in hot
  ,crisco4 ,serve hot with tomato sauce4
        ,december #ag      ,farina ,soup
    ,salmon ,loaf    ,glazed ,potatoes  
,stewed ,carrots    ,cabbage ,salad     
99,pear ,croquettes    ,coffee          
99,pear ,croquettes--#f halves canned   
pears1 #a_/b cup rice1 #b tablespoons   
sugar1 #b cups milk1 #a lemon1 #a egg1  
lady fingers and angelica4 ,put  milk   
and sugar in saucepan1 bring to boil1   
and then add rice and  grated rind of #a
 lemon4 ,stir this over fire until rice 
is tender and  milk absorbed1 then turn 
it on to plate1 and put aside to cool4  
,stand  pears on hair sieve until syrup 
has drained away1 then stuff hollow     
side with boiled rice1 shaping it to a  
dome1 so that they look like  whole     
pears4 ,beat egg on plate1 crush lady   
fingers1 and rub them  through wire     
sieve4 ,dip stuffed pears in egg1 and   
toss in lady finger  crumbs4 ,have ready
 pan of hot ,crisco1 fry croquettes in  
it until a  golden brown4 ,take them up1

 and drain on paper4 ,insert small piece
  of angelica in end of each to         
represent pear-stalk4 ,dish up and serve
  hot4        ,december #ah             
,fillets of ,flounder    ,tournedos of  
,beef    99,tomato ,croquettes          
,celery ,mayonnaise    ,orange ,tartlets
    ,coffee    99,tomato                
,croquettes--,cook #a quart tomatoes    
until reduced to #b cups4  ,add to them 
#b cups crumbs1 #c tablespoons melted   
,crisco1 #a_/b teaspoon  salt1 dust     
sugar1 #a_/d teaspoon pepper1 pinch red 
pepper1 and dust of  nutmeg4 ,set away  
to cool4 ,shape into croquettes1 roll in
 flour1 brush  over with beaten egg1    
toss in crumbs and fry in hot ,crisco4  
,december #ai      99,soup ,bonne ,femme
    ,broiled ,lamb ,steak with ,virginia
 ,ham    ,stuffed ,egg ,plant           
,frontenac ,salad    ,apple ,tart       
,coffee    99,soup ,bonne ,femme--,wash1
 dry1 and cut up #b large heads of      
lettuce1  #a pound sorrel1 and #a pound 
spinach4 ,add #c pints white stock1 and 

simmer1 with #a_/b cup ,crisco1 #b      
carrots1 and #b onions1 for #a hour4    
,blend together #b tablespoons ,crisco1 
#d tablespoons flour1 and yolks of  #b  
eggs1 thin with #a cup of boiling milk1 
and add to broth4 ,season with  salt and
 pepper1 press through sieve1 and serve 
with croutons4        ,december #bj     
,lentil ,soup    ,roast ,loin of ,pork  
,apple ,sauce    ,potato ,balls         
,artichokes    ,celery and ,pineapple   
,salad    99,sultana ,pudding    ,coffee
    99,sultana ,pudding--,line shallow  
dish with plain pastry1 put in  bottom  
layer of sultana raisins4 ,beat #a_/b   
cup ,crisco to a cream with  #d         
tablespoons sugar1 add #b well beaten   
eggs1 #b tablespoons milk1 #a_/b        
teaspoon lemon extract1 #a_/d teaspoon  
salt1 and #a_/b cup flour4 ,mix and     
spread on top of raisins and bake #cj   
minutes in moderate oven4 ,serve  cold4 
,december #ba      99,scallops          
,broiled ,squab ,chickens    ,braised   
,endive    ,potatoes ,anna              

,chiffonade ,salad    ,apricot ,custard 
,coffee    99,scallops--,for #a pint of 
scallops take #b tablespoons ,crisco4   
,melt  in frying pan1 add scallops and  
#b minced onions and #a tablespoon flour
  with #a pint liquor from scallops4    
,cook thoroughly1 seasoning with salt   
and bit of paprika1 then add #a_/b cup  
breadcrumbs and yolks of #d eggs4  ,fill
 small shells with mixture and bake in  
quick oven1 adding1 if  liked1 little   
grated cheese4        ,december #bb     
,petite ,marmite    ,goulash of ,veal   
,saute ,potatoes    ,cauliflower        
,orange ,salad    99,cornstarch ,souffle
    ,coffee    99,cornstarch            
,souffle--,bring #a quart milk and #a   
tablespoon ,crisco to  boiling point2   
beat #d tablespoons cornstarch with #a  
cup sugar1 yolks  of #e eggs together   
and add to hot milk4 ,stir and cook #h  
minutes  then add #a_/d teaspoon salt   
and #a teaspoon vanilla extract4 ,pour  
into  ,criscoed fireproof dish4 ,beat up
 whites of eggs to stiff froth1  then   

beat in #d tablespoons sugar1 pour over 
top of pudding and brown  lightly in    
oven4        ,december #bc      99,baked
 ,tripe    ,mashed ,potatoes    ,stuffed
 ,onions    ,baked ,bean ,salad         
,cheese ,balls    ,stewed ,figs         
,whipped ,cream    ,coffee    99,baked  
,tripe--,cut tripe into good-sized      
pieces and spread over  them the        
following stuffing3 ,mix together #d    
tablespoons crumbs1  #c tablespoons     
,crisco1 #a_/b teaspoon salt1 dust      
powdered mace1 #a  tablespoon chopped   
cooked ham1 #a chopped onion1 #a        
tablespoon chopped  parsley1 #a_/d      
teaspoon pepper1 dust paprika1 and #a   
well beaten egg4  ,roll them up and     
fasten with wooden toothpicks4          
,dredge with flour and spread on each #a
 tablespoon ,crisco4 ,bake in hot  oven 
#cj minutes1 basting frequently with    
melted ,crisco and hot water4  ,garnish 
with lemon slices and pass melted       
butter4        ,vegetarian    ,december 
#bd      ,cream of ,tomato ,soup        

,cheese ,souffle    ,graham ,rolls      
,lettuce    ,french ,dressing           
99,eve's ,pudding    ,springerlie       
,coffee    99,eve's ,pudding--,mix      
together in a basin1 #a cup seeded      
raisins1 #c  tablespoons ,crisco1 #a_/b 
teaspoon salt1 #b cups crumbs1 #a cup   
currants1  #h chopped apples1 #a        
teaspoon each1 cinnamon1 cloves1 and    
nutmeg1 #a_/d  cup milk1 and #d well    
beaten eggs4 ,pour into ,criscoed mold1 
cover with  greased paper and steam #b  
hours4 ,serve with hot milk4            
,christmas ,dinner    ,december #be     
,oysters    ,mangoes    ,celery         
,stuffed ,olives    ,tomato ,soup       
,roast ,turkey    ,cranberry ,jelly     
,roast ,sweet ,potatoes    ,mashed      
,turnips    ,brussels ,sprouts          
,orange and ,celery ,salad    ,vanilla  
,blanc-mange    99,english ,plum        
,pudding    ,fruit    ,coffee           
99,english ,plum ,pudding--#a cupful    
breadcrumbs1 #a cupful flour1  #a cupful
 brown sugar1 #a_/b cupful ,crisco1 #a  

teaspoonful salt1 #b  teaspoonfuls      
baking powder1 #a teaspoonful mixed     
spices1 #c eggs1 #a  cupful milk1 #a_/b 
cupful seeded raisins1 #a_/b cupful     
chopped candied  citron peel1 #a cupful 
currants1 #a_/b cupful chopped preserved
 ginger1  #a_/d cupful brandy1 #a_/b    
cupful chopped ,english walnut meats4   
,mix flour  with breadcrumbs1 add       
,crisco1 sugar1 salt1 baking powder1    
spices1  nuts1 fruit1 milk1 eggs well   
beaten1 and brandy4 ,pour into ,criscoed
  mold1 cover with greased paper and    
steam steadily for four hours4 ,turn    
out and serve with liquid or hard sauce4
 ,the brandy may be omitted4            
,december #bf      ,stuffed ,veal ,heart
    ,tomato ,sauce    ,baked ,sweet     
,potatoes    ,mashed ,turnips           
,lettuce1 ,apple and ,date ,salad       
,cream ,cheese on ,toasted ,crackers    
99,baked ,apples with ,custard          
,coffee    99,baked ,apples--,core and  
peel #h apples2 fill centers with #a_/d 
cup  ,crisco creamed with #a_/b cup     

brown sugar1 add #d tablespoons chopped 
citron peel1 and #a tablespoon lemon    
juice mixed together4 ,mix #b           
tablespoons sugar with #a_/b cup water  
and brush over apples2 sprinkle  with   
crumbs browned in hot ,crisco2 bake for 
#bj minutes in moderate  oven4 ,serve   
cold with custard4        ,december #bg 
99,terrapin1 a la ,maryland    ,saratoga
 ,chips    ,roasted ,capon    ,oyster   
,sauce    ,sweet ,potatoes    ,stewed   
,celery    ,apple and ,cabbage ,salad   
,hamburg ,cream    ,coffee              
99,terrapin1 a la ,maryland--,put       
terrapin in kettle1 cover with boiling  
salted water1 add #b slices each carrot 
and onion1 and #a stalk celery4  ,cook  
till meat is tender4 ,remove from water1
 cool1 draw out nails from  feet1 cut   
under shell close to upper shell and    
remove4 ,empty  upper shell1 remove and 
discard gall bladder1 sand bags and     
thick  intestines4    ,liver1 small     
intestines are used with meat4 ,add     
terrapin meat to  #c_/d cup white stock1

 #b tablespoons wine2 cook slowly until 
liquor  is reduced half4 ,add liver     
separated in pieces1 #b yolks of eggs1  
#a  tablespoon ,crisco1 salt1 pepper1   
and red pepper to taste1 #a tablespoon  
flour mixed with #a_/b cup cream1 and #a
 teaspoon lemon juice4 ,make hot  and   
just before serving add #a tablespoon   
sherry wine4 ,turn into hot  dish and   
garnish with toast points4              
,december #bh      99,belgian ,hare1 en 
,casserole    ,scalloped ,potatoes      
,braised ,celery    ,pineapple and      
,celery ,salad    ,lemon ,pudding       
,caramel ,sauce    ,coffee    99,belgian
 ,hare1 en ,casserole--,separate hare   
into joints2 season  with salt1 paprika 
and red pepper1 and saute in #a_/d cup  
,crisco with  #b slices of bacon cut in 
dice to golden brown4 ,put hare in      
casserole  with #a cup hot water and put
 on cover4 ,bake #cj minutes1 then add  
#b tablespoons ,crisco rubbed into #b   
tablespoons flour1 #a cup water1        
seasoning to taste1 and #a tablespoon   

lemon juice4 ,cook in moderate  oven for
 #c hours4 ,send to table without       
removing cover4        ,vegetarian      
,december #bi      ,nut ,turkey ,roast  
,cranberry ,jelly    ,creamed ,onions   
,baked ,potatoes    ,hubbard ,squash    
,pineapple and ,orange ,salad           
99,pastry ,fingers    ,lalla ,rookh     
,coffee    99,pastry ,fingers--,sift    
#a_/b cup pastry flour1 #b cups entire  
wheat  flour1 and #a teaspoon salt into 
basin1 add #c tablespoons ,crisco1 and  
#a_/b cup butter1 cut them into flours  
with knife until finely divided4  ,then 
rub in fine with finger tips and make   
into stiff paste with cold  water4 ,roll
 out #a_/d inch in thickness1 cut in    
finger shape pieces1  lay on ,criscoed  
tins and bake from #g to #aj minutes in 
hot oven4 ,cool1  brush over with       
slightly beaten egg white1 and sprinkle 
with salted  pine nuts4 ,return to oven 
to brown nut meats4        ,december #cj
      ,sirloin ,steak    ,glazed        
,pumpkin    ,marbled ,potatoes          

,celery ,salad    ,cheese ,relish       
99,boston ,pudding    ,coffee           
99,boston ,pudding--,cut #a loaf bread  
into thin slices and spread with        
,crisco4 ,crisco baking dish1 put into  
it layer bread1 sprinkle over  #a       
tablespoon each cinnamon1 cloves1       
ginger1 and nutmeg1 then a layer  seeded
 raisins1 and so on till dish is full4  
,pour over #a quart milk  sweetened to  
taste1 with #c well beaten eggs1 allow  
to soak #d hours1  then add #b cups more
 milk sweetened to taste4 ,cover dish   
and bake in  moderate oven #c hours4    
,serve with wine sauce4        ,december
 #ca      ,codfish1 ,delmonico ,style   
,roasted ,leg of ,lamb    99,chestnut   
,boulettes    ,baked ,potato ,strips    
,watercress and ,green ,pepper ,salad   
,cherry and ,almond ,parfait    ,lady   
,fingers    ,coffee    99,chestnut      
,boulettes--,mix together in a basin #a 
cup mashed chestnuts1  which have been  
peeled after cooking in boiling salted  
water1 beat  into this #a tablespoon    

whipped cream1 #a_/b tablespoon ,crisco1
 #a_/d  teaspoon salt1 #b egg yolks1 #a 
tablespoon sugar1 #a teaspoon sherry    
wine4 ,cool and fold in beaten egg      
whites1 form into small balls1 dip  in  
beaten egg1 toss in crumbs and fry in   
hot ,crisco4 ,drain and serve4          
,illustration          ,an addition to  
the ,crisco library1 ,the ,whys of      
,cooking1 or ,questions  ,asked and     
,answered1 by ,janet ,mc,kenzie ,hill1  
of the ,boston ,cooking  ,school and    
,editor and ,publisher of ,american     
,cookery is off the  press4 ,illustrated
 and containing #aej new recipes1 it    
will be a  valuable book every woman    
will appreciate4    ,we will be glad to 
send this to any one who will write for 
it1  enclosing five #b-;cent stamps4    
,address ,department ,c4,o4    ,the     
,procter  ,gamble ,co4    ,cincinnati1  
,ohio4