A calendar of dinners, with 615 recipes

Potatoes should be peeled thinly, or, if new, merely brushed or rubbed with a coarse cloth to get the skin off. Vegetables Turnips should be thickly peeled, as the rind in these is hard and woody. Carrots and salsify, unless very old, need scraping only. After the removal of the skin, all root vegetables (except those of the onion kind) should be put in cold water till wanted. Potatoes, artichokes, and salsify especially, must not remain a moment out of water after peeling, or they will turn a dark color, and to the water used for the two last, a little salt and lemon juice should be added in order to keep them white. Root vegetables should be boiled with the lid of the pan on, green vegetables should be boiled with the lid of the pan off, for the preservation of the color. Baked Parsnips ¥% cupful Crisco 5 parsnips Salt and pepper to taste Peel and wash parsnips and cut into two lengthwise, and steam for one hour. Remove from fire, lay in greased baking pan, sprinkle with salt and pepper, spread Crisco over top and bake slowly till tender. Serve hot. Brussels Sprouts with Crisco ¥% cupful Crisco 2 baskets brussels sprouts Y% cupful grated cheese Trim sprouts and cook them in boiling salted water till tender, drain and dry on clean cloth. Heat Crisco hot, then add sprouts, and fry until very hot. Turn them into hot vegetable dish, sprinkle cheese over them and serve immediately. Sufficient for one dish. Colcannon 3 tablespoonfuls Crisco ¥% |b. cold cooked cabbage % |b. cold cooked potatoes 1 onion Salt and pepper to taste Chop onion and cabbage and mash potatoes. Put into frying pan with Crisco and fry few minutes adding seasonings. Turn into Criscoed fireproof dish and brown in oven. Lentils and Rice 3 tablespoonfuls Crisco 1 teaspoonful curry powder ¥% cupful lentils 1 small onion Y% cupful milk 1 tablespoonful lemon juice Y% cupful water 1 cupful boiled rice Salt and pepper to taste Wash lentils and soak them in milk twelve hours. Melt Crisco, slice onion and fry a pale brown, add curry powder, milk, water, seasonings, and lentils, simmer two hours and add lemon juice just before serving. Serve with rice. Vegetables Corn Fritters 1 tablespoonful melted Crisco 1 teaspoonful baking powder 1 can crushed corn 2 teaspoonfuls salt 1 cupful flour 4 teaspoonful white pepper, 3 tablespoonfuls milk Put corn into bowl, add Crisco, salt, pepper, flour, baking powder, and milk. Mix well and drop in spoonfuls on a Criscoed griddle. Fire brown on both sides. These fritters are a palatable accompaniment to roast chicken. Sufhcient for twelve fritters. Corn, Okra and Tomatoes 2 tablespoonfuls Crisco 6 ears corn 2 tablespoonfuls sugar 6 okra pods Salt and pepper to taste 6 tomatoes 2 cupfuls water Cut corn from cob, put into saucepan, cover with water and bring to boil. Scald and skin tomatoes and cut okra into cross sections half inch long. Add both to corn with Crisco and seasonings. Stir and cook until tender. Serve hot. Curried Cauliflower 4 tablespoonfuls Crisco 1 dessertspoonful curry powder 1 cauliflower 1 tablespoonful lemon juice 1 sliced onion 1% teaspoonful salt 1 cupful stock or water Boil cauliflower in boiling salted water till tenaer, drain, then divide into small flowerets. Fry onion in Crisco a few minutes, then add curry powder, lemon juice and stock or water. Simmer fifteen minutes, then strain into clean saucepan. Add cauliflower and salt and simmer fifteen minutes. Serve hot. Creamed Potatoes au Gratin 2 tablespoonfuls Crisco 1 tablespoonful flour 1 quart peeled and diced 1 cupful grated cheese potatoes 1 teaspoonful salt 2 cupfuls milk Y% teaspoonful white pepper Few breadcrumbs