Beat up egg, add suet, breadcrumbs, meat, parsley, and seasonings. Wash and remove centers from mushrooms, season with salt, pepper, and red pepper, also place tiny piece of Crisco in each. Then put heaping teaspoonful of forcemeat in each one, and cover with crumbs. Lay on Criscoed tin, add stock, and bake fifteen minutes. Serve on hot dish with gravy poured round.
Sufficient for fourteen mushrooms.
New Potatoes a la France
| 3 tablespoonfuls Crisco 2 lbs. new potatoes 2 sprigs mint | 1 teaspoonful salt 1 tablespoonful chopped parsley 1 tablespoonful lemon juice |
Wash and scrape potatoes. With round vegetable cutter scoop out from potatoes a number of little balls like marbles; boil these till tender in water, to which have been added salt and mint. Drain, add Crisco, parsley, and lemon juice. Toss them about gently in pan a few minutes, and serve on hot dish.
Potato Pone
| 2 tablespoonfuls Crisco 1 generous cupful grated raw sweet potatoes 1 cupful molasses 1 cupful milk | 1 teaspoonful powdered ginger 1/2 teaspoonful powdered cinnamon 1/2 teaspoonful salt 1 tablespoonful chopped candied orange peel |
| 1/2 cupful sugar | |
Grate potatoes or put them through meat chopper, add molasses, sugar, milk, Crisco, salt, spices, and orange peel. Mix well, turn into Criscoed fireproof dish and bake in moderate oven till firm.
Sufficient for one small pone.