A calendar of dinners, with 615 recipes

Grate potatoes or put them through meat chopper, add molasses, sugar, milk, Crisco, salt, spices, and orange peel. Mix well, turn into Criscoed fireproof dish and bake in moderate oven till firm. Sufficient for one small pone. Savory Lentil Dish 4 tablespoonfuls melted Crisco Salt, pepper, and powdered 1 cupful lentils mace to taste 1 bay leaf 1 cupful boiled rice 3 sprigs parsley 1% cupfuls highly seasoned 1 chopped onion tomato sauce __ Wash lentils and soak in plenty of cold water four hours. Put into boiling salt water, add bay leaf, parsley, seasonings and cook till tender. Vegetables Chop and fry onion in 3 tablespoonfuls of Crisco, add lentils, rice and remainder of Crisco, stir and allow to get hot. Turn into hot dish and pour over tomato sauce. Stuffed Beets 2 tablespoonfuls Crisco 2 tablespoonfuls breadcrumbs 6 beets Y% teaspoonful onion juice 2 green peppers Salt and pepper to taste Watercress Select 6 smooth even-sized beets and boil in boiling salted water until tender. Peel, remove root end and remove center, leaving shell about half inch thick. Remove stems and seeds from peppers; cover peppers with boiling water ten minutes. Dice them with scooped out beet, add Crisco, breadcrumbs, and seasonings. Mix and divide into beet shells, dot with Crisco and bake in moderate oven twenty minutes. Serve garnished with watercress. Sufficient for six beets. Stuffed Eggplant 3 tablespoonfuls Crisco 1 egg 3 small eggplants Salt, pepper, and nutmeg to Y% cupful breadcrumbs taste 1% cupfuls stock % cupful white wine ¥ cupful chopped cooked Criscoed crumbs chicken or veal 1 tablespoonful flour 1 tablespoonful sherry Cut eggplants in halves and scoop out inside, leaving shell half inch thick. Soak % cupful breadcrumbs in % cupful stock ten minutes, then add cooked chicken, 2 tablespoonfuls melted Crisco, egg, well beaten, and seasoning of salt, pepper and nutmeg. Divide this forcemeat into eggplants, sprinkle Criscoed crumbs on top, set them in greased pan, pour in rest of stock and white wine and bake half hour in moderate oven. Serve on hot dish with following sauce. Put 1 tablespoonful Crisco and 1 tablespoonful flour into saucepan and blend over fire, add sherry and 1 cupful liauor from pan in which they were baked, and cook five minutes. Sufficient for three eggplants. Stuffed Potatoes (Kate B. Vaughn) 2 tablespoonfuls melted Crisco 2 tablespoonfuls grated cheese 6 large potatoes 1 yolk of egg Salt and pepper to taste Wash six well shaped white potatoes and rub skin with Crisco. Bake until tender, cut slice off one end, and with a teaspoon remove all potato from shells. Mash the potato, adding Crisco, cheese, seasonings, and egg yolk. Refill shells and bake fifteen minutes. Serve hot on napkin. Sufficient for six potatoes. TA Vegetables Viennese Carrots 2 tablespoonfuls Crisco 2 tablespoonfuls vinegar 1 bunch carrots Salt and pepper to taste 1 tablespoonful flour 1 tablespoonful chopped parsley \% teaspoonful sugar 1 cupful cooked peas Scrape carrots, cut in small pieces, and boil till tender in boiling salted water. Blend Crisco and flour together in saucepan over fire, stir in 1 cupful water in which carrots were cooked, boil five minutes, then add sugar, seasonings, vinegar, parsley, peas, and carrots; simmer ten minutes and serve hot in vegetable dish. iW ge