The Story of Crisco

by Marion Harris Neil

November 4

Tomato Soup
*Steamed Cod, Parsley Sauce
Roast Ribs of Beef, Horseradish Sauce
Colcannon Potatoes
Charlotte Russe
Coffee

*Steamed Cod—Wipe 4 cod steaks dry, and sprinkle with salt, pepper, lemon juice, and melted Crisco on under side; lay on Criscoed platter, put another Criscoed platter over; set on top of saucepan of boiling water, and steam 3/4 of an hour, or until fish begins to leave bones. Serve with parsley sauce.

For parsley sauce. Blend 2 tablespoons Crisco with 2 tablespoons flour in a pan over the fire, add 1 cup milk and stir till boiling, season with salt, pepper and red pepper, and stir and cook for 10 minutes, then add 1 tablespoon chopped parsley, and serve.

November 5

Ham Timbales, Cheese Sauce
Paprika Potatoes Spinach
Apple and Celery Salad
*Cocoanut Pudding
Coffee

*Cocoanut Pudding—1 cup scalded milk, 3/4 cup soft breadcrumbs, 1/2 cup grated cocoanut, 2 egg yolks, 1 tablespoon Crisco, 1/2 cup cocoa, 1/2 cup sugar, 1 teaspoon lemon juice, 2 egg whites, and 1/4 teaspoon salt.

Soak bread in scalded milk until soft. Add cocoanut, sugar, cocoa, Crisco, lemon juice and salt; beat well; add yolks eggs beaten, cut and fold in stiffly-beaten whites. Turn into Criscoed pudding dish and bake in moderate oven 30 minutes. Serve hot or cold.

November 6