Boil cauliflower in boiling salted water till tender, drain, then divide into small flowerets. Fry onion in Crisco a few minutes, then add curry powder, lemon juice and stock or water. Simmer fifteen minutes, then strain into clean saucepan. Add cauliflower and salt and simmer fifteen minutes. Serve hot.
Creamed Potatoes au Gratin
| 2 tablespoonfuls Crisco 1 quart peeled and diced potatoes 2 cupfuls milk 1 tablespoonful flour | 1 cupful grated cheese 1 teaspoonful salt 1/4 teaspoonful white pepper Few breadcrumbs |
Cut potatoes in about 11/2-inch pieces, then boil carefully in boiling salted water. When done, drain, and pour into Criscoed fireproof dish. Blend Crisco and flour in saucepan over fire, add milk, stir till boiling, then add cheese and seasonings. Pour over potatoes; grate a little cheese over top, sprinkle with breadcrumbs and bake five minutes in hot oven.
Eggplant en Casserole
| 4 tablespoonfuls melted Crisco 1 large eggplant 3 small onions | 2 garlic cloves 3 tomatoes 1 green pepper |
| Salt and pepper to taste | |
Slice eggplant into thin slices, then slice onions, garlic, tomatoes and pepper quite thin. Arrange them, alternately, in a Criscoed casserole, seasoning each layer with salt and pepper. Pour in melted Crisco and cover. Cook over slow fire or in moderate oven till the eggplant is tender. Serve hot or cold.
Fried Parsley
| Crisco | 1 bunch parsley |
| Salt and pepper to taste | |