Wash, pick and dry the parsley; put into frying basket and immerse in hot Crisco fifteen seconds or until crisp. Drain and sprinkle with salt and pepper. It should be a nice green color. If it turns black it has been too long in the fat.
Green Peas a la Maitre d'Hotel
| 4 tablespoonfuls Crisco 1 quart shelled peas Salt and pepper to taste | 1 tablespoonful lemon juice 2 sprigs mint 1 tablespoonful chopped parsley |
| 1 teaspoonful sugar | |
Shell peas and throw into plenty boiling water containing a teaspoonful of salt, sugar, and mint; boil fast until tender, then drain. Mix lemon juice with Crisco and parsley; stir this among peas, reheat them, and serve at once.
Jerusalem Artichokes
| 2 tablespoonfuls Crisco 1 lb. artichokes 2 tablespoonfuls flour 1 yolk of egg 2 teaspoonfuls lemon juice | 1 1/2 cupfuls milk 2 tablespoonfuls cream Salt and pepper to taste 1 teaspoonful chopped parsley 1/4 cupful vinegar |
| 1 pint boiling milk | |
Wash and scrape artichokes, and throw each one in cold water containing vinegar, when all are done, rinse in water and put into boiling milk, add cupful of boiling water and teaspoonful of salt. Boil quickly with lid off, pierce with fork to know if done. Lift into hot dish and cover with sauce. Blend Crisco and flour in saucepan, over fire, add milk, salt and pepper, and cook five minutes. Remove from fire, add egg beaten with cream and lemon juice, pour over artichokes and sprinkle parsley over top.
Mushrooms au Gratin
| 4 tablespoonfuls Crisco 14 large mushrooms 1 egg Salt, pepper, and red pepper to taste | 1 tablespoonful chopped parsley 2 tablespoonfuls chopped cooked meat 2 tablespoonfuls breadcrumbs 1/2 cupful stock |
| 1 tablespoonful chopped suet | |