| 2 tablespoonfuls Crisco 1 tablespoonful flour 1/2 cupful bean liquor Salt and pepper to taste | 2 eggs 1/4 lb. dried beans A few cooked mixed vegetables Breadcrumbs |
Soak beans in water twenty-four hours, then boil for several hours till quite tender, drain them, preserving liquor, chop them very fine; blend Crisco with flour in saucepan over fire, add bean liquor, beans, salt and pepper, and yolks of eggs; turn out on to a dish and set aside till cold. Then cut out with cutlet-cutter or shape with knife; dip in beaten whites of the eggs, then in fine breadcrumbs, repeat a second time, and fry in hot Crisco. Serve on hot platter decorated with a few hot cooked mixed vegetables. Sufficient for eight cutlets.
Devilled Bananas
| 2 tablespoonfuls Crisco 1/2 teaspoonful salt | 8 bananas 1 teaspoonful chopped pickles |
| Few grains red pepper, or 1dessertspoonful chopped chillies | |
Slice bananas, mix with salt, chopped pickles and red pepper or chopped chillies and put them into hot Crisco. Cook for four minutes and serve. Sufficient for eight bananas.
Cauliflower Snow
| 2 tablespoonfuls melted Crisco 2 cauliflowers | 4 poached eggs Salt and paprika to taste |
| Toasted bread | |
Boil cauliflowers in salted water till tender, then drain and set near fire till quite dry. Remove all green parts and press flower through a potato ricer upon a hot dish, on which they are to be served. In no way crush the mass as it falls from the ricer. Sprinkle over with melted Crisco. Surround dish with poached eggs, each laid upon square of toasted buttered bread. Dust each egg with salt and a little paprika. Serve very hot.
Craigie Toast
| 3 tablespoonfuls Crisco 4 eggs 4 tomatoes | Salt and pepper to taste 1/2 cupful milk Toast |
| 1 teaspoonful chopped gherkin orcapers | |