Marchette Croquettes
2 tablespoonfuls Crisco 4 tablespoonfuls cooked spinach 3 small cooked potatoes 1 tablespoonful chopped onion Salt and pepper to taste 2 hard-cooked eggs 1 raw egg Breadcrumbs Crisco flake pastry
Rub spinach and potatoes through wire sieve; fry onion in Crisco, add spinach and potatoes, season with salt and pepper, fry a few minutes, then set aside till cold. Roll out pastry, cut out some small rounds, then place spoonful of vegetable mixture on half the number of pastry rounds, place slice of hard-cooked egg on each, brush round edges with beaten egg, press other round on this, dip in egg and breadcrumbs and fry in hot Crisco. Serve hot. Sufficient for six croquettes.
Mixed Vegetable Souffle
1 tablespoonful Crisco 1/4 lb. cooked carrots 1/2 lb. boiled potatoes 3/4 lb. boiled turnips 1/2 lb. stewed onions 1 tablespoonful chopped parsley Salt and pepper to taste 3 eggs
Chop onions, add vegetables mashed, then mix well, add Crisco, seasonings, and yolks of eggs. Beat up whites of eggs to stiff froth and fold them into mixture, then turn it into Criscoed fireproof dish and bake thirty minutes in moderate oven.
Nut and Macaroni Savory
4 tablespoonfuls melted Crisco 1/2 lb. chopped Brazil nuts 1 cupful boiled macaroni 1-3/4 cupfuls breadcrumbs 2 eggs 3 cupfuls milk 2 tablespoonfuls chopped parsley Salt, pepper, and powdered mace to taste Brown sauce
Cut macaroni into small pieces and put into bowl, add nuts, breadcrumbs, seasonings, eggs well beaten, and milk; turn into well greased earthenware dish, dot with tiny pieces of Crisco and bake in moderate oven forty-five minutes. Serve hot with brown sauce.
Potato and Nut Croquettes
2 tablespoonfuls melted Crisco 2 cupfuls riced potatoes 1 tablespoonful milk Salt, pepper, and red pepper to taste Few drops onion juice 1 egg and 1 yolk of egg 1/3 cupful chopped nut meats 1/4 cupful cream 1/4 cupful breadcrumbs
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
1/2 cupful Crisco 1/4 lb. chopped onions 1/2 lb. cold boiled mashed potatoes 1/2 lb. breadcrumbs Salt and pepper to taste 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-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 3 baked potatoes Salt, pepper, and red pepper to taste 1 yolk of egg 1 tablespoonful cream Chopped parsley 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 grated shallot 1/2 cupful boiled rice 4 chopped hard-cooked eggs 1 tablespoonful white sauce 1 raw egg 1 cupful thick tomato sauce Salt, pepper, and paprika to taste 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 4 tablespoonfuls sugar 2 eggs 1 lemon 1/2 cupful flour 1 cupful stewed rhubarb 1/2 teaspoonful salt 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
1/2 cup Crisco 1/2 cupful grated cheese 6 tablespoonfuls rice 1 can tomatoes 5 small onions 1 cupful hot water Salt and red pepper to taste 1/4 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.
Timbale Molds
1 teaspoonful melted Crisco 3/4 cupful flour 1 egg 1/2 teaspoonful salt 1/2 cupful milk
Sift flour and salt into bowl, add egg well beaten, milk and Crisco.
Beat five minutes then strain into cup. Have kettle of Crisco on fire and heat until cube of bread will become golden brown in sixty seconds. Heat timbale iron in hot Crisco, let stand two or three minutes, then drain and dip into batter to half inch of top of iron; submerge in Crisco and fry until batter is crisp and lightly browned.
Remove from iron and drain on paper. If batter does not cling to iron, then iron is not hot enough. If Crisco sizzles considerably, and batter case spreads out and drops from the iron, mold is too hot. If iron is lowered too far into batter the case will come over top of iron and be difficult to remove. Creamed dishes of all kinds can be served in these cases. Cold custards, cooked vegetables, fruits or ices may be also served in the cases.
Sufficient for forty cases.
Vegetable Pie
1/4 cupful melted Crisco 6 potatoes 2 carrots 1 parsnip 1/2 head celery 1 cupful peas 1 egg 1 cupful sliced beans 2 onions 4 tomatoes Pepper and salt to taste Sufficient white vegetable stock to cover 1 teaspoonful powdered herbs
Peel and slice potatoes and partly boil them. Then prepare parsnip, carrots, celery and onions, and cook them for fifteen minutes. Grease large fireproof dish and place in all vegetables in layers, with herbs, Crisco, salt and pepper to taste. Pour in white stock, cover with layer of sliced potatoes and bake in moderate oven for one and a half hours.
Sufficient for one large savory pie.