A calendar of dinners, with 615 recipes

Mix potatoes with Crisco, milk, yolk of egg, onion juice and seasonings, and mix well. Put cream and breadcrumbs into small saucepan and stir to thick paste, then cool; now add nuts, salt and pepper to taste and half yolk of egg. Inclose some of nut mixture in potato mixture, making ingredients into neat croquettes. Beat up remainder of egg with tablespoonful of water. Roll croquettes in fine breadcrumbs, brush over with egg, and again roll in crumbs. Fry in hot Crisco to golden brown, then drain. Crisco should be heated until a crumb of bread becomes a golden brown in forty seconds. Serve hot decorated with parsley. Sufficient for eight croquettes. Potato Sausage Y% cupful Crisco ¥% |b. breadcrumbs 14 lb. chopped onions Salt and pepper to taste ¥% |b. cold boiled mashed potatoes 2 beaten eggs Mix all ingredients thoroughly well together with wooden spoon, then form into sausages; tie each well in cloth, and boil exactly as a roly- Vegetarian poly. If not to be eaten when newly cooked, put aside, and untie when wanted ‘This sausage is also good if oatmeal is added instead of breadcrumbs, or it may be made half oatmeal and half breadcrumbs. Sufficient for twelve sausages. Potatoes Sefton 1 tablespoonful Crisco 1 yolk of egg 3 baked potatoes 1 tablespoonful cream Salt, pepper, and red pepper Chopped parsley to taste Watercress Split potatoes in halves lengthways. Scoop out centers, rub them through a sieve, add seasonings, melted Crisco, yolk of egg, and cream. Beat well till light, then put mixture into forcing bag with tube, force into potato cases which should be dried. Heat in moderate oven. Sprinkle a little chopped parsley on top and serve decorated with watercress. Sufficient for three potatoes. Rice a la Maigre 4 tablespoonfuls Crisco 1 raw egg 1 grated shallot 1 cupful thick tomato sauce ly cupful boiled rice Salt, pepper, and paprika to 4 chopped hard-cooked eggs taste 1 tablespoonful white sauce 3 baked tomatoes 1 tablespoonful chopped parsley Fry shallot in Crisco, then add rice, two of the hard-cooked eggs, white sauce, raw yolk of egg, and seasonings. Stir over fire till very hot, then turn out on to hot dish; pour over tomato sauce, sprinkle with parsley and garnish with remainder of eggs, and baked tomatoes. Rhubarb Pudding 4 tablespoonfuls Crisco Y% cupful flour 4 tablespoonfuls sugar 1 cupful stewed rhubarb 2 eggs ¥ teaspoonful salt 1 lemon Few breadcrumbs Crisco a pudding dish and dust it over with breadcrumbs. Put layer of breadcrumbs at bottom, then spread in rhubarb. Beat Crisco and sugar till creamy, beat in yolks of eggs, add grated rind of lemon, sift in flour and salt. Spread this mixture over rhubarb and bake in moderate oven twenty minutes. Beat up whites of eggs to stiff froth, add one tablespoonful of sifted sugar and half teaspoonful lemon juice. Drop in spoonfuls on top of pudding and return to oven to brown lightly. Spanish Rice % cupful Crisco 5 small onions ¥% cupful grated cheese 1 cupful hot water 6 tablespoonfuls rice Salt and red pepper to taste 1 can tomatoes 14 cupful chopped olives Wash rice and put it in bowl, add Crisco, seasonings, cheese, hot water, tomatoes, olives, and onions cut in small pieces. Turn into a Criscoed fireproof dish and bake in moderate oven one hour, or until rice is tender. Vegetarian Timbale Molds 1 teaspoonful melted Crisco 1 egg 34 cupful flour ¥% teaspoonful salt ¥% cupful milk