Brussels Sprouts with Crisco
| 1/2 cupful Crisco | 2 baskets brussels sprouts |
| 1/2 cupful grated cheese | |
Trim sprouts and cook them in boiling salted water till tender, drain and dry on clean cloth. Heat Crisco hot, then add sprouts, and fry until very hot. Turn them into hot vegetable dish, sprinkle cheese over them and serve immediately.
Sufficient for one dish.
Colcannon
| 3 tablespoonfuls Crisco 1/2 lb. cold cooked potatoes | 1/2 lb. cold cooked cabbage 1 onion |
| Salt and pepper to taste | |
Chop onion and cabbage and mash potatoes. Put into frying pan with Crisco and fry few minutes adding seasonings. Turn into Criscoed fireproof dish and brown in oven.
Lentils and Rice
| 3 tablespoonfuls Crisco 1/2 cupful lentils 1/2 cupful milk 1/2 cupful water | 1 teaspoonful curry powder 1 small onion 1 tablespoonful lemon juice 1 cupful boiled rice |
| Salt and pepper to taste | |
Wash lentils and soak them in milk twelve hours. Melt Crisco slice onion and fry a pale brown, add curry powder, milk, water, seasonings, and lentils, simmer two hours and add lemon juice just before serving, Serve with rice.