A calendar of dinners, with 615 recipes

For white part. Cream Crisco and sugar, add milk, vanilla, flour, salt, baking powder, then fold in stiffly beaten whites of eggs. Bake in two layers. Put layers together and ice with following frosting. Cakes Put 2 cupfuls dark brown sugar and 3/4 cupful water into saucepan, add 1 tablespoonful Crisco and 1/2 teaspoonful vanilla extract. Boil till mixture forms soft ball when tried in cold water, or 240° F., remove from stove, beat till it begins to cream, then add 1 cupful chopped raisins. Spread on cake and allow to dry. : Sufficient for one large layer cake. Cream Pufis 1 cupful water 5 tablespoonfuls Crisco 1 cupful flour 4 eggs YY teaspoonful salt Put Crisco into small saucepan,add water, bring to boiling point, add quickly flour and salt, stir well with wooden spoon until mixture leaves sides of pan, remove pan from fire, allow mixture to become cool, but not cold, add eggs, one at a time, and beat each one thoroughly in. Set in cool place one hour. Put mixture into forcing bag with tube and force it on to a tin greased with Crisco into small rounds; bake in hot oven forty minutes. When cold split them open on one side and fill with whipped cream sweetened and flavored to taste. To make eclairs with this mixture press it on to tins in strips three and a half inches long, and a little distance apart. Brush over tops with beaten egg and bake in moderate oven thirty minutes. Cut open one side,then fill and dip top into chocolate icing. Sufficient for fifteen cream puffs, Cream Puff Balls 1 cupful flour Y% cupful water ¥% cupful Crisco 4 eggs Y% teaspoonful salt Put Crisco and water into small saucepan, bring to boil, add quickly flour and salt, stir well with wooden spoon until mixture leaves sides of pan, remove from fire, allow to cool, but not become cold, add eggs, beating each one thoroughly in. Turn mixture on to well Criscoed plate and divide into small puffs or cakes. Put on Criscoed tins and bake a golden brown in hot oven, thirty minutes. These puffs may be filled with preserves, custard, or savory mixtures. Sufficient for thirty puffs. ‘Crisco Fruit Cake 1% cupfuls Crisco 1 lb. seeded raisins 2 cupfuls sugar 1 lb. glace cherries 4 cupfuls flour 1 teaspoonful baking soda 6 eggs 1 teaspoonful salt 1 wineglassful brandy ¥% cupful New Orleans ¥% |b. blanched and chopped molasses almonds ¥% cupful cold black coffee ¥% |b. English walnut meats 1 teaspoonful grated nutmeg (broken in small pieces) 2 teaspoonfuls powdered _¥% |b. stoned and .chopped dates cinnamon 1 lb. currants 1 teaspoonful powdered cloves _ Cream Crisco and sugar together, add eggs well beaten, beat five minutes, then add coffee, soda mixed with molasses, brandy, flour sifted Cakes with salt and spices. Now add raisins, currants, dates, cherries cut in halves, and nuts. Mix carefully and turn into Criscoed and papered tin and bake in moderate oven two and a half hours. Brandy may be omitted. Sufficient for one large cake. Devils Food Cake 1% cupfuls sugar 2 cupfuls flour 1% cupfuls milk ¥% cupful Crisco ¥% cake chocolate 1 teaspoonful baking soda 2 teaspoonfuls vanilla extract 3 tablespoonfuls boiling water 2 eggs Boiled frosting ¥ teaspoonful salt Put % cupful of sugar into small saucepan, add chocolate and 1 cupful milk. Put on stove and stir till it boils five minutes, stirring now and then. Remove from fire, add vanilla and set aside to cool. Beat Crisco and remainder of sugar to light cream, then add eggs well beaten and beat two minutes. Now add remainder of milk, soda dissolved in boiling water, flour, salt, and chocolate mixture. Mix carefully and divide into two large greased and floured layer tins and bake in moderate oven twentyfive minutes. Turn to cool and put together with boiled frosting. Sufficient for two large layers. Peach Shortcake 2 cupfuls sugar 34 cupful Crisco