The Story of Crisco

by Marion Harris Neil

March 30

Cream of Barley Soup
*English Chicken Pie
Broiled Tomatoes
Cucumber Salad with Red Peppers
Biscuits Cheese
Coffee

*English Chicken Pie—1 chicken, 1/2 pound veal fillet, 4 ounces bacon, 3 hard-cooked eggs, 1/4 pound mushrooms, 2 tablespoons Crisco, pepper and salt to taste, chopped parsley, puff-pastry, stock, and 1 egg.

Cut fowl into small joints, season these with salt and pepper. Slice veal thinly, line bottom of fireproof dish with this, place on top a layer of chicken. Chop mushrooms finely, saute them in Crisco in small stewpan; sprinkle half of this over pieces of chicken, then layer of hard-cooked eggs, over that thin slices bacon and chopped parsley. Continue in this way until all ingredients are used up and the fireproof dish is full; fill dish three parts full with stock. Put a strip of pastry round the edge of dish, wet this lightly with water, cover the pie with puff-pastry rolled out to the proper size and thickness; press down the paste on to the wet edge of paste, trim round. Decorate the paste at the edge according to taste; brush over pie with beaten egg, make a slit in the center of the lid, and place a circle of pastry leaves round it. Put pie in moderate oven, and bake about 1-1/2 hours. Pour in a little stock before serving.

March 31

Deviled Clams
*Broiled Lobsters, Melted Butter
Potatoes au Natural Baked Macaroni
Romaine Salad, French Dressing
Snow Pudding, Chocolate Sauce
Coffee

*Broiled Lobsters—Kill lobsters by cutting tails off with one stroke of the knife, just where they join the body. With another clean cut divide each lengthwise into 2 equal parts, shell and all. Take out coral, the one long intestine and stomach. Crack claws with a hammer. Put within a Criscoed broiler, split side downward, and broil over fire. As soon as juice begins to run freely withdraw long enough to baste liberally with melted Crisco, and return to fire, turning often to keep in juices. Cook about 10 minutes on split or flesh side, and 8 upon other. Have ready sauce made by rubbing 2 tablespoons Crisco to cream with lemon juice and finely-minced parsley, adding little red pepper, and baste lobsters with this while hissing hot. Serve half lobster to each guest.

April 1

*Fried Oysters, Tartare Sauce
Roast Guinea Hens
Rice Croquettes en Surprise
Lettuce, Asparagus and Red Pepper
Salad
Cheese Wafers
Pineapple Mousse
Coffee