A calendar of dinners, with 615 recipes

For sauce. Blend Crisco and flour in a pan over fire, add vegetables, mace, bay leaf, peppers, parsley, milk, and simmer for thirty minutes. Strain, return to pan, add salt, allow to heat, then add cream and it is ready to serve. Fish Fried Fish Fish Salt and pepper to taste Crisco Crumbs l egg Sauce Clean fish, season with salt and pepper. Dip in crumbs, brush over with beaten egg, and crumb again. Fry in deep Crisco and drain on brown paper. Sauce. Blend 1% tablespoonfuls Crisco with 1 tablespoonful flour in saucepan over fire, add 1 cupful of milk or cream and bring to boil, cook for a few minutes over hot water. Cool and add 2 chopped green bell peppers and 6 medium-sized chopped sour pickles. Fried Lobster with Horseradish Sauce 1 boiled lobster 1 cupful thick cream Crisco for frying Salt and paprika to taste 1 egg 2 tablespoonfuls grated Breadcrumbs horseradish Cut lobster meat into neat pieces, dip in beaten egg, toss in breadcrumbs and fry in hot Crisco to brown well. Whip up cream, season it well with salt and paprika and stir in horseradish; heap this sauce in the center of the serving dish and arrange the pieces of fried lobster round it. Serve hot. Gateau of Fish For Fish 1% lbs. cooked white fish 1 teaspoonful chopped parsley 3 tablespoonfuls Crisco 1 teaspoonful anchovy paste ¥% cupful breadcrumbs or extract ¥% cupful milk Salt and pepper to taste 2 eggs Lemon slices Dutch or oyster sauce For Sauce 2 tablespoonfuls flour 1 teaspoonful lemon juice 2 tablespoonfuls Crisco Salt, pepper, and red pepper 1 cupful milk to taste yy rate oyster liquor 2 hard-cooked eggs 1 dozen small oysters For fish. Cook fish; remove skin and bone, chop it, then put it in a basin, add breadcrumbs, parsley, seasonings, milk, eggs well beaten, and melted Crisco. Mix well, turn into a Criscoed mold, cover with greased paper and steam one hour. Serve with sauce poured over, and dish garnished with lemon slices. For sauce. Blend Crisco and flour in pan over fire, stir in milk, oyster liquor, stir till it boils for eight minutes, then add seasonings. Boil one minute, add eggs chopped, and oysters. Mix and serve. Fish Oyster Shortcake 2 cupfuls flour 1 quart oysters 2 teaspoonfuls baking powder % cupful Crisco ¥y teaspoonful salt 2 tablespoonfuls cornstarch 34 cupful milk 14 cupful cream Salt and pepper to taste Mix flour, baking powder and 1% teaspoonful salt, then sift twice, work in Crisco with tips of fingers, add milk gradually. The dough should be just soft enough to handle. Toss on floured baking board, divide into two parts, pat lightly and roll out. Place in two shallow Criscoed cake tins and bake in quick oven fifteen minutes. Spread them with butter. Moisten cornstarch with cream, put into pan with oysters and seasonings and make very hot. Allow to cook a few minutes then pour half over one crust, place other crust on top and pour over rest of oysters. Serve at once. Sufficient for one large shortcake. Salmon Mold 1 can salmon 3 eggs ; 2 tablespoonfuls Crisco 1 tablespoonful Worcestershire ¥% cupful rolled crackers sauce Salt and pepper to taste Sauce 1 tablespoonful Crisco 1 cupful milk 1 tablespoonful flour Salt and pepper to taste 1 egg Parsley For the mold. Remove oil, skin and bone from the salmon. Rub salmon smooth, add eggs well beaten, crackers, and seasonings. Turn into a Criscoed mold, and steam for one hour. Turn out and serve with sauce. For sauce. Blend Crisco and flour in a saucepan over fire, add milk, and stir and boil for five minutes. Add egg well beaten, and seasonings, pour at once over salmon. Garnish with parsley. Sufficient for one small loaf. OOKERY is a branch of applied chemistry. To cook anything, in the narrower sense of the term, means to bring about changes in