The Story of Crisco

by Marion Harris Neil

March 16

*Clam Bisque Crackers
Codfish Balls
Escalloped Tomatoes
Cucumber Salad
Bermuda Onions
Custard Pie
Coffee

*Clam Bisque—2 cups clams, 2 tablespoons chopped onions, bit of bay leaf, 3 tablespoons Crisco, 4 tablespoons flour, 2 cups chicken stock, 1 teaspoon salt, pepper and red pepper to taste, 1 pint hot cream, and 1 teaspoon Worcestershire Sauce.

Chop clams, and cook in stock 20 minutes. Melt Crisco, add onions, cook 5 minutes; add flour, strained clam liquor, cook 5 minutes; add seasonings, cream, and serve.

St. Patrick's Day

March 17

Irish Potato Bisque
Olives
Salted Pistachio Nuts
*Boiled Salmon, Parsley Sauce
Mashed Potatoes
Brussels Sprouts
Shamrock Salad
St. Patrick's Pie
Green Frosted Cakes
Green Mints
Coffee

*Boiled Salmon—Put the salmon in enough boiling water to cover, add 1 teaspoon salt to each quart of water; boil 1 minute, then draw on one side, and simmer slowly until cooked, allowing 10 minutes to the pound; drain thoroughly, and serve on folded napkin; decorate with parsley.

Serve with parsley sauce. For sauce. Blend 2 tablespoons Crisco with 2 tablespoons flour, add 1 cup milk, salt, pepper, and red pepper to taste, stir till boiling, then boil 8 minutes, add 2 tablespoons chopped parsley, mix well and use.

March 18