Chapter M: Meats (5)

Cream Crisco and sugar together, add egg well beaten, milk, salt, flours, baking powder, and nuts. Mix and turn into Criscoed mold, cover with greased paper and steam two hours. This nut bread is delicious served hot with butter. It may be served as a pudding with cream or liquid sauce.

Sufficient for one loaf.

Southern Spoon Bread

3 tablespoonfuls melted Crisco
2 cupfuls cornmeal
1 quart milk
1 teaspoonful salt
3 eggs

Heat milk to boiling point, then stir in meal and salt; add Crisco and cook five minutes. Cool mixture, add yolks of eggs well beaten, then beat whites of eggs to stiff froth and fold in. Pour batter into Criscoed two-quart pan and bake in moderate oven forty minutes. Serve while hot, using a spoon with which to serve it. This is especially good served with roast pork.

Sufficient for one large pan of bread.

Spice Cookies

3 eggs
1½ cupfuls brown sugar
1 cupful Crisco
1 cupful molasses
½ cupful sour milk
2 teaspoonfuls baking soda
½ teaspoonful black pepper
1 teaspoonful salt
1 teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
1 teaspoonful powdered cloves
1 teaspoonful grated nutmeg
½ teaspoonful baking powder
Flour to make a stiff dough

Beat eggs five minutes, then add sugar and beat five minutes, then add Crisco and beat until thoroughly mixed, add molasses, milk, soda, salt, spices, baking powder, and enough flour to make stiff dough. Leave mixture in basin until following day. Take pieces of dough and roll out, cut with small cutter, lay on Criscoed tins and bake in moderate oven from seven to ten minutes.

Sufficient for ninety cookies.

Swedish Coffee Bread

2 cupfuls hot milk
¾ cupful sugar
½ cupful Crisco
½ teaspoonful salt
15 cardamom seeds
1 yeast cake
2 cupfuls flour

Remove seeds from cardamoms and grind fine, add to hot milk with Crisco, sugar, and salt. When lukewarm add yeast cake mixed with a little tepid water and flour. Mix and allow to rise. Then add flour enough to make stiff dough. Knead and let rise again, then make into rolls or loaves. Let rise again and bake in moderate oven till ready.

Sufficient for eighteen rolls or two small loaves.

Swedish Rye Bread

2 tablespoonfuls sugar
3 tablespoonfuls Crisco
2 teaspoonfuls salt
1 yeast cake
3 cupfuls rye flour
1 cupful white flour
4 cupfuls boiling water

In evening add Crisco, sugar, and salt to boiling water; cool, add yeast cake mixed with a little tepid water or sugar, rye flour and white flour. Allow to rise and in morning add more white flour, a little at a time, to make a stiff dough. Let rise, knead again and bake in Criscoed pie tins or cake tins as it will rise better than if baked in bread tins. Bake in hot oven half hour. When taken out of oven brush crust with a little melted Crisco.

Sufficient for four loaves.

Twin Biscuits

1 cupful milk
½ teaspoonful salt
2 teaspoonfuls baking powder
2 cupfuls flour
2 tablespoonfuls Crisco

Sift flour, baking powder, and salt together, rub in Crisco with tips of fingers, then add milk. Pat and roll out dough, cut with cutter, brush with melted Crisco, place one on top of another, lay on Criscoed tin and bake in hot oven from ten to twelve minutes.

Sufficient for twelve biscuits.

Waffles

3 cupfuls flour
2 tablespoonfuls melted Crisco
½ teaspoonful baking soda
1 teaspoonful salt
1 tablespoonful sugar
2 cupfuls sour milk
2 eggs

Mix and sift dry ingredients, add milk gradually, yolks of eggs well beaten, melted Crisco, and whites of eggs beaten to stiff froth; cook on hot waffle iron greased with Crisco. Serve with maple syrup, or honey and butter.

Waffles may be served for breakfast, luncheon, supper or high tea. A waffle iron should fit closely on range, be well heated on one side, turned, heated on other side, and thoroughly greased with Crisco before iron is filled. In filling, put tablespoonful of mixture in each compartment near the center of iron, cover, and mixture will spread to fill iron. If sufficiently heated, it should be turned almost as soon as filled and covered. In using new iron, special care must be taken in greasing, or waffles will stick.

Sufficient for six waffles.

White Cookies

2 cupfuls sugar
1 cupful Crisco
½ cupful thick sour milk
2 eggs
1 teaspoonful baking soda
1 teaspoonful salt
1 teaspoonful vanilla extract
½ teaspoonful lemon extract
Flour

Cream Crisco and sugar together, add eggs well beaten, soda mixed with sour milk, salt, extracts, and about 5 cupfuls flour. Roll very thin, cut with cookie cutter, lay on Criscoed tins, bake in moderately hot oven five minutes. To keep any length of time, when cold, place in covered tin cans and set in cool place, and they will be as crisp as when first baked.

Sufficient for ninety cookies.

Yorkshire Fruit Loaves

2 lbs. flour
¾ cupful Crisco
1 teaspoonful salt
2 cupfuls milk
1 yeast cake
1 cupful sugar
1 cupful sultana raisins
1 cupful currants
½ cupful seeded raisins
½ cupful chopped candied citron peel
1 teaspoonful powdered ginger
½ teaspoonful powdered mace

Heat Crisco in milk, then cool and add yeast cake mixed with a little sugar; stir in flour and salt, and allow to rise four hours. Mix sugar, fruit, peel, and spices into risen dough. Let rise again then divide into two Criscoed loaf tins. Allow to rise fifteen minutes, then bake in moderate oven one and a half hours.

Sufficient for two medium-sized loaves.

Water Bread

2 cupfuls boiling water
2 tablespoonfuls Crisco
1 tablespoonful sugar
2 teaspoonfuls salt
¼ yeast cake dissolved in
¼ cupful lukewarm water
About six cupfuls sifted flour

Mix Crisco, sugar and salt, pour on boiling water; when lukewarm add dissolved yeast cake. Stir in enough flour to make a batter; beat well, then add more flour, a little at a time to make stiff dough, mixing with a knife. Turn on a floured board; knead until it is smooth, elastic and does not stick to the board. Put into a bowl greased with Crisco, cover closely and let stand in a warm place over night. The first thing in the morning knead again until fine grained; shape into loaves and place in a warm pan greased with Crisco. Cover and put in a warm place. When double in bulk, bake in a hot oven. Bake one hour.

There are five principal ways of making cakes.

The first method is used for plain cakes. The shortening is rubbed into the flour in the same way as for short pastry; then the dry ingredients, such as sugar, fruit, and spice, are added, and lastly the eggs and milk. Then all are mixed well together.

The second way is used for fruit, pound, and seed cakes. The shortening and sugar are creamed together, the eggs beaten in one at a time, and the fruit and flour stirred in lightly and quickly at the last.

In the third way the eggs and sugar are beaten together until thick and creamy, then the flour is stirred in lightly and quickly. This is used chiefly for sponge cakes and cakes of that texture.

For the fourth way the sugar, shortening, milk, and syrup or molasses are melted together, then cooled slightly and added to the dry ingredients. This method is used for gingerbreads.

In the fifth way the sugar and eggs are beaten thoroughly over boiling water, then cooled before the melted shortening and dry ingredients are added. This method is used for Gennoise cake and some kinds of layer cakes. Care must be taken to insure the right consistency of cakes. The mixture should be fairly stiff. If too moist the fruit will sink to the bottom. For rich cakes the tins should be lined with paper, the paper coming a short distance above the tins, so that the cake is protected as it rises. For very rich fruit cakes, experience has shown that it is best not to grease the paper or tin. The cake is not so liable to burn, and the paper can be removed easily when the cake is done without injuring it. On the other hand, if tins are lined for sponge cakes or jelly-rolls, the paper should be greased.

When making cakes in which baking powder, carbonate of soda, cream of tartar or tartaric acid are used, almost everything depends upon the handling, which should be as light and as little as possible. The more rapidly such cakes are made the better they will be. Two cooks working from the same recipe will often produce entirely different results, if one kneads her mixture as if it were household bread, while the other handles it with due lightness of touch. As soon as the baking powder or other rising medium is added to the mixture, the cake should be put into the oven as quickly as possible. Soda alone is never good in a cake where there is shortening, unless some substance containing acid is used along with it. Molasses is one of the substances containing acid.

The greatest care and cleanliness must be exercised in all cake making; and accuracy in proportioning the materials to be used is indispensable. The flour should be thoroughly dried and sifted, and lightly stirred in. Always sift flour before measuring, then sift it again with the baking powder to insure a thorough blending.

Good cakes never can be made with indifferent materials. Eggs are used both as an aerating agent and as one of the “wetting” materials. It is not economy to buy cheap eggs, for such eggs are small, weak, colorless, and often very stale. Eggs should be well beaten, yolks and whites separately, unless other directions are given. The yolks must be beaten to a thick cream and the whites until they are a solid froth. Sugar tends to improve the texture of cakes, and when cheap cakes are made, plenty should be used, provided that the cake is not made too sweet. It should be dissolved before being added to the fat and the flour.

For best cakes, and all that are required of a light color, fine-grained sugar should be used. With coarse-grained sugar there is danger of producing specks which show on the cakes after baking, unless they have been made by the method of beating up the eggs and sugar together with a beater over hot water. This method will dissolve the grains of sugar.

Always buy the best fruits for cake making, as they are sweetest and cleanest. Currants and sultana raisins for cakes should not be too large, but of medium size, sweet and fleshy. Cheap dry sultanas should not be used. Though there is no need to wash sultanas, yet if the fruit is inclined to be very dry, it will be better to do so than to put them in to spoil the appearance and the flavor of the cake. Currants always should be washed, cleaned, and dried before using. Orange, lemon, and citron peel should be of good color and flavor. They should not be added to cake mixture in chunks, as often is done, but should be in long shredded pieces. Large pieces of peel are sometimes the cause of a cake cutting badly. In making fruit cakes add the fruit before the flour, as this will prevent it falling to the bottom.

If a cake cracks open while baking, the recipe contains too much flour. There are two kinds of thick crusts which some cakes have. The first of these is caused by the cake being overbaked in a very hot oven. Where this is so, the cake, if a very rich one, has a huge crack in the top caused by the heat of the oven forming a crust before the inside has finished aerating; then as the interior air or gas expands, it cracks the crust to escape. This crack spoils the appearance of the cake, and when cut it generally will be found to be close and heavy in texture. To guard against this it is necessary to bake them at a suitable temperature, noting that the richer the cake the longer the fruit takes to bake.

The second kind of thick crust referred to may only be on top of the cake, and in this case may be caused by an excess of fat and sugar being mixed together, or otherwise insufficient flour. In this case the mixture will not bake, but only forms a kind of syrup in the oven, and the cake sinks in the center. A cake made under such conditions would have a thick shiny crust, and be liable to crumble when touched. The inside of the cake would be heavy, having more the appearance of pudding than cake.

Successful cake making means constant care. In recipes in which milk is used as one ingredient, either sweet or buttermilk may be used but not a mixture of both. Buttermilk makes a light, spongy cake, and sweet milk makes a cake which cuts like pound cake. _In creaming shortening and sugar, when the shortening is too hard to blend easily warm the bowl slightly, but do not heat the shortening, as this will change both the flavor and texture of the cake._ For small cakes have a quick oven, so that they set right through, and the inside is baked by the time the outside is browned. For all large cakes have a quick oven at first, to raise them nicely and prevent the fruit sinking to the bottom. The oven then should be allowed to become slower to fire the cakes thoroughly.

Cake must not be hurried. Keep the oven steady though slow, and after putting a large cake into it do not open the door for at least twenty minutes. During baking, do not open the door unnecessarily, or in fact do anything to jar the cake lest the little bubbles formed by the action of the baking powder burst, causing the gas to escape and the cake to sink. This produces what is known as a “sad” cake, but refers probably to the state of mind of the cook. A very light cake put into a quick oven rises rapidly round the sides, but leaves a hollow in the middle.

If a cake is made too light with eggs or powder and an insufficient quantity of flour is added it will drop in the center. Another frequent cause is the moving of cakes while in the oven before the mixture has set properly. The same defect is produced if the cakes are removed from the oven before being baked sufficiently. When a cake batter curdles, the texture will not be so even as if the curdling had not taken place. Sometimes the mixture will curdle through the eggs being added too quickly, or if the shortening contains too much water. This forms a syrup with the sugar, and after a certain quantity of eggs have been added the batter will slip and slide about, and will not unite with the other ingredients. Weak, watery eggs are another cause of this happening; and although this may be checked by adding a little flour at the right time, yet the cake would be better if it were unnecessary to add any flour until all the eggs had been beaten in, that is, if the batter had not curdled. Before turning out a cake allow it to remain in the tin for a few minutes. It is best to lay it on a wire cake stand, or lay it on a sieve; but if you do not possess these, a loosely made basket turned upside down will do. If the cake will not turn out of the tin easily, rest it on its side, turning it round in a couple of minutes and it may loosen, if not, pass a knife round the edge, turn the cake over on a clean cloth, and let it stand a few minutes.

Do not place cakes in a cold place or at an open window, or the steam will condense and make them heavy. A rich cake improves in flavor and becomes softer with keeping (from 2 to 6 weeks, according to quality) before cutting. Wrap, when cold, first in a clean towel, then in paper. After a week remove the paper and put the cake into a tin wrapped in the towel. Small cakes may be baked in tiny molds or tins, or baked in a flat sheet, and then cut out into squares, diamonds or rounds. Then they can be frosted or coated with cream and decorated with cherries or other crystallized fruits. If a real distinction is desired, they may be placed in tiny crinkled paper cases, bought by the hundred at a trifling cost.

Cake tins should be greased with Crisco and dredged with flour, the superfluous flour shaken out, or they can be fitted with paper which has been greased with Crisco. When creaming Crisco and sugar, do not grudge hard work; at this stage of manufacture the tendency is to give insufficient work, with the result that the lightness of the cake is impaired.

Apple Sauce Fruit Cake without Milk

1 cupful brown sugar
1½ cupfuls apple sauce
2½ cupfuls flour
½ cupful Crisco
1 lb. raisins
1 teaspoonful powdered cloves
1 teaspoonful powdered cinnamon
1 teaspoonful grated nutmeg
2 teaspoonfuls baking soda
½ teaspoonful salt
3 tablespoonfuls vinegar

Cream Crisco and sugar thoroughly together, add apple sauce, flour, raisins, spices, salt, and soda mixed with vinegar. Mix and pour into greased and floured cake tin and bake in moderate oven one and a half hours.

Sufficient for one cake.

Black Cake with Prune Filling

1½ cupfuls sugar
½ teaspoonful salt
3 eggs
½ cupful Crisco
1 cupful milk
½ teaspoonful baking soda
2 cupfuls flour
1 teaspoonful baking powder
½ teaspoonful vanilla extract
⅓ cake chocolate

For Filling

1 cupful sugar
⅓ cupful boiling water
1 white of egg
½ cupful stoned stewed prunes
⅓ cupful blanched chopped almonds

_For cake._ Beat 1 egg in double boiler, add ½ cupful milk, ½ cupful sugar and chocolate; mix well and cook until it thickens. Cool and set aside. Cream Crisco with remainder of sugar, add salt, eggs well beaten, soda mixed with remainder of milk, flour, baking powder and vanilla. Mix well and add chocolate paste, and divide into two Criscoed and floured layer cake tins. Bake twenty minutes in moderate oven.

_For filling._ Boil sugar and water together without stirring until it forms a soft ball when tried in cold water, or 240° F., then pour it over the beaten white of egg, beating all the time. Now add chopped prunes and almonds and beat well. Put between layers of cake.

Sufficient for one good-sized layer cake.

Pound Cake

2 cupfuls sugar
2 cupfuls Crisco
2 teaspoonfuls salt
12 eggs
4 cupfuls flour
½ teaspoonful powdered mace
3 tablespoonfuls brandy

Cream Crisco and sugar thoroughly together, add yolks of eggs well beaten, fold in whites of eggs beaten to a stiff froth, add brandy, flour, salt and mace, and mix lightly and quickly. Turn into a papered cake pan and bake in a slow oven for one hour and twenty minutes.

Sufficient for one large cake.

Boiling Water Cake

1 cupful boiling water
1 cupful sugar
½ cupful Crisco
1 egg
¼ cupful chopped candied citron peel
1 cupful sultana raisins
2½ cupfuls flour
½ teaspoonful salt
2 teaspoonfuls baking powder
¼ teaspoonful grated nutmeg
½ teaspoonful lemon extract

Put Crisco and sugar into basin, pour boiling water over them; let stand till cold, then add egg well beaten, sift in flour, salt, baking powder, and nutmeg, add peel, raisins, and lemon extract, and mix well. Turn into greased and floured small square tin and bake in moderate oven half hour. Cool and cover with boiled frosting.

Sufficient for one small cake.

Butterless-Milkless-Eggless Cake

2 cupfuls brown sugar
⅔ cupful Crisco
2 cupfuls water
2 cupfuls sultana raisins
2 cupfuls seeded raisins
1 teaspoonful salt
2 teaspoonfuls powdered cinnamon
1 teaspoonful powdered cloves
½ teaspoonful powdered mace
½ teaspoonful grated nutmeg
2 teaspoonfuls baking soda
4 cupfuls flour
1 teaspoonful baking powder
1½ cupfuls chopped nut meats
3 tablespoonfuls warm water

Put Crisco into saucepan, add sugar, water, raisins, salt, and spices, and boil three minutes. Cool, and when cold add flour, baking powder, soda dissolved in warm water and nut meats. Mix and turn into Criscoed and floured cake tin and bake in slow oven one and a half hours.

Sufficient for one medium-sized cake.

Caramel Cake

For Cake

1¼ cupfuls sifted sugar
2 eggs
½ cupful Crisco
1 cupful cold water
3 cupfuls flour
2 teaspoonfuls baking powder
1 teaspoonful vanilla extract
½ cupful granulated sugar
½ teaspoonful salt
¼ cupful boiling water

For Filling

1 teaspoonful Crisco
1 ounce chocolate
1 teaspoonful vanilla extract
½ cupful hot water
½ cupful brown sugar
½ cupful granulated sugar
Pinch salt

_For cake._ Put granulated sugar into small pan and melt over fire till brown, remove from fire, add boiling water, stir quickly, return to stove, and stir until thick syrup; set aside to cool. Beat Crisco and sugar to a cream, add eggs well beaten, flour, baking powder, salt, vanilla, three tablespoonfuls of the syrup and water. Mix and beat two minutes, then divide into two Criscoed and floured layer tins and bake in moderate oven twenty minutes.

_For filling._ Melt granulated sugar in small pan and stir until it becomes a light brown syrup, add the water gradually, then brown sugar, Crisco, salt, and chocolate, stirring all the time. Cook until it forms a soft ball when tried in cold water, or 240° F. Remove from fire, add vanilla, beat until creamy, then spread between cakes.

Sufficient for one layer cake.

Chocolate Cake

For Cake

1 cupful sugar
¾ teaspoonful salt
¼ cupful grated chocolate
¾ cupful Crisco
5 eggs
2 cupfuls flour
1 teaspoonful baking powder
½ cupful sultana raisins
½ cupful candied chopped citron peel

For Chocolate Frosting

2 tablespoonfuls Crisco
2 squares melted bitter chocolate
2 cupfuls powdered sugar
6 tablespoonfuls coffee
¼ teaspoonful salt
½ teaspoonful vanilla extract

_For cake._ Cream Crisco; add sugar gradually, yolks of eggs well beaten, milk, flour, salt, baking powder, grated chocolate, citron, and raisins. Mix and beat two minutes, then fold in stiffly beaten whites of eggs. Turn into Criscoed and floured tin and bake for one and a quarter hours in a moderate oven. When cold cover with frosting.

_For chocolate frosting._ Knead Crisco into sugar. Melt chocolate, add coffee, sugar, salt, and Crisco, and stir until thick, then add vanilla and put away to cool. When cold spread on cake. This frosting may be used any time. It is just as good made one day and used the next by adding a little more hot coffee. It is always soft, creamy and delicious.

Sufficient for one cake.

Cocoanut Layer Cake

For Cake

1 cupful sugar
3 cupfuls flour
½ teaspoonful salt
4 eggs
½ cupful Crisco
1 cupful milk
2 teaspoonfuls vanilla extract
3 teaspoonfuls baking powder

For Filling

1 teaspoonful Crisco
1 cupful sugar
1 cupful water
Pinch cream of tartar
1 teaspoonful vanilla extract
1 white of egg
½ cupful chopped cocoanut
¼ teaspoonful salt

_For cake._ Cream Crisco and sugar together, sift the flour, baking powder, and salt, and add alternately with the beaten yolks of eggs and milk. Beat thoroughly, then add stiffly beaten whites of eggs and flavoring and mix gently. Grease layer tins with Crisco, then flour them and divide mixture into three portions. Bake in a moderate oven twenty minutes.

_For filling._ Boil water and sugar together, add Crisco and cream of tartar, and boil until it forms a soft ball when tried in cold water, or 240° F. Beat white of egg to stiff froth, add salt, then pour in syrup gradually, add vanilla and beat until thick and cold. Spread on cake and sprinkle over with cocoanut.

Sufficient for three layers.

Coffee Layer Cake

Dark Part

1 cupful dark brown sugar
⅔ cupful cold strong coffee
3 yolks of eggs
½ cupful Crisco
1 tablespoonful molasses
¼ cupful raisins
2 cupfuls flour
2 teaspoonfuls baking powder
½ teaspoonful powdered cinnamon
½ teaspoonful powdered cloves
½ teaspoonful grated nutmeg
½ teaspoonful salt

White Part

½ cupful Crisco
1 cupful granulated sugar
3 whites of eggs
⅔ cupful milk
2 cupfuls flour
2 teaspoonfuls baking powder
1 teaspoonful vanilla extract
½ teaspoonful salt

_For dark part._ Cream Crisco and sugar, add yolks well beaten, coffee, molasses, flour, salt, baking powder, spices and raisins. Mix and divide into two Criscoed and floured layer tins and bake in moderately hot oven twenty minutes.

_For white part._ Cream Crisco and sugar, add milk, vanilla, flour, salt, baking powder, then fold in stiffly beaten whites of eggs. Bake in two layers. Put layers together and ice with following frosting.

Put 2 cupfuls dark brown sugar and ¾ cupful water into saucepan, add 1 tablespoonful Crisco and 1 teaspoonful vanilla extract. Boil till mixture forms soft ball when tried in cold water, or 240° F., remove from stove, beat till it begins to cream, then add 1 cupful chopped raisins. Spread on cake and allow to dry.

Sufficient for one large layer cake.

Cream Puffs

1 cupful water
1 cupful flour
5 tablespoonfuls Crisco
4 eggs
¼ teaspoonful salt

Put Crisco into small saucepan, add water, bring to boiling point, add quickly flour and salt, stir well with wooden spoon until mixture leaves sides of pan, remove pan from fire, allow mixture to become cool, but not cold, add eggs, one at a time, and beat each one thoroughly in. Set in cool place one hour. Put mixture into forcing bag with tube and force it on to a tin greased with Crisco into small rounds; bake in hot oven forty minutes. When cold split them open on one side and fill with whipped cream sweetened and flavored to taste.

To make eclairs with this mixture press it on to tins in strips three and a half inches long, and a little distance apart. Brush over tops with beaten egg and bake in moderate oven thirty minutes. Cut open one side, then fill and dip top into chocolate icing.

Sufficient for fifteen cream puffs.

Cream Puff Balls

1 cupful flour
½ cupful Crisco
½ cupful water
4 eggs
½ teaspoonful salt

Put Crisco and water into small saucepan, bring to boil, add quickly flour and salt, stir well with wooden spoon until mixture leaves sides of pan, remove from fire, allow to cool, but not become cold, add eggs, beating each one thoroughly in. Turn mixture on to well Criscoed plate and divide into small puffs or cakes. Put on Criscoed tins and bake a golden brown in hot oven, thirty minutes. These puffs may be filled with preserves, custard, or savory mixtures.

Sufficient for thirty puffs.

Crisco Fruit Cake

1½ cupfuls Crisco
2 cupfuls sugar
4 cupfuls flour
6 eggs
1 wineglassful brandy
½ lb. blanched and chopped almonds
½ lb. English walnut meats (broken in small pieces)
½ lb. stoned and chopped dates
1 lb. currants
1 lb. seeded raisins
1 lb. glace cherries
1 teaspoonful baking soda
1 teaspoonful salt
½ cupful New Orleans molasses
½ cupful cold black coffee
1 teaspoonful grated nutmeg
2 teaspoonfuls powdered cinnamon
1 teaspoonful powdered cloves

Cream Crisco and sugar together, add eggs well beaten, beat five minutes, then add coffee, soda mixed with molasses, brandy, flour sifted with salt and spices. Now add raisins, currants, dates, cherries cut in halves, and nuts. Mix carefully and turn into Criscoed and papered tin and bake in moderate oven two and a half hours. Brandy may be omitted.

Sufficient for one large cake.

Devils Food Cake

1½ cupfuls sugar
1½ cupfuls milk
½ cake chocolate
2 teaspoonfuls vanilla extract
2 eggs
2 cupfuls flour
½ cupful Crisco
1 teaspoonful baking soda
3 tablespoonfuls boiling water
Boiled frosting
½ teaspoonful salt

Put ½ cupful of sugar into small saucepan, add chocolate and 1 cupful milk. Put on stove and stir till it boils five minutes, stirring now and then. Remove from fire, add vanilla and set aside to cool. Beat Crisco and remainder of sugar to light cream, then add eggs well beaten and beat two minutes. Now add remainder of milk, soda dissolved in boiling water, flour, salt, and chocolate mixture. Mix carefully and divide into two large greased and floured layer tins and bake in moderate oven twenty-five minutes. Turn to cool and put together with boiled frosting.

Sufficient for two large layers.

Peach Shortcake

2 cupfuls sugar
1 cupful milk
5 eggs
3 cupfuls flour
¾ cupful Crisco
1 teaspoonful baking powder
½ teaspoonful salt
1 teaspoonful almond extract
Quartered peaches

Cream Crisco and sugar together, then add milk, eggs one by one, always beating well between each one, flour sifted with baking powder and salt, then add extract. Mix and divide into two layer tins that have been greased with Crisco and bake twenty minutes in moderate oven. Turn out and spread with butter. Put together with quartered and sweetened peaches and pile some peaches on top.

Sufficient for one cake.

Strawberry Shortcake

3 cupfuls flour
½ cupful Crisco
½ teaspoonful salt
3 teaspoonfuls baking powder
1 egg
2 tablespoonfuls sugar
1 cupful milk
1½ pints strawberries
1 cupful whipped cream

Sift the flour with the baking powder, salt and sugar, then cut in the Crisco with a knife, add egg well beaten, and milk. The dough should be a soft one. Roll in two layers, spread in two Criscoed pans and bake in a hot oven until a light brown color. Mash and sweeten one cupful of the strawberries, put on one layer, then place second layer on top. Sweeten remainder of strawberries, spread on top layer, and cover with the whipped cream. Decorate with whole ripe strawberries.

Fig Cake

1 cupful sugar
3 eggs
1 cupful milk
2 teaspoonfuls powdered cinnamon
3 cupfuls flour
½ cupful Crisco
3 teaspoonfuls baking powder
½ teaspoonful salt
1 teaspoonful vanilla extract
½ teaspoonful grated nutmeg
1 cupful shredded figs

Wash and dry figs then shred them. Cream Crisco and sugar together, add eggs well beaten, and beat five minutes. Sift dry ingredients, and add to first mixture alternately with milk. Add figs and flavorings and turn into Criscoed and floured cake tin. Bake one hour in moderate oven.

Sufficient for one small cake.

Gennoise Cake

¾ cupful flour
6 tablespoonfuls sugar
6 tablespoonfuls melted Crisco
4 eggs
1 teaspoonful baking powder
½ teaspoonful almond extract
Boiled frosting
Preserved cherries or cocoanut
¼ teaspoonful salt

Break eggs into bowl, add sugar and beat for ten minutes over a pan of boiling water. Remove from water and beat till mixture is thick and cold; remove beater, sift in flour, salt, and baking powder; mix carefully, add melted Crisco and almond extract. Turn at once into small square greased and papered tin and bake in a moderate oven twenty minutes. Turn out and remove paper. Cool and cut in eight square pieces. Cover with boiled frosting and decorate with cherries or cocoanut.

Sufficient for eight small cakes.

Gingerbread

½ cupful sugar
1 egg
½ cupful molasses
½ cupful milk
1⅓ cupfuls flour
¼ cupful Crisco
1 teaspoonful salt
2 teaspoonfuls powdered ginger
1 teaspoonful powdered cinnamon
½ teaspoonful powdered cloves
½ teaspoonful baking soda or 2 teaspoonfuls baking powder

Sauce

1 teaspoonful Crisco
1 cupful (½ lb.) maple sugar
1 tablespoonful flour
1 egg
1 cupful boiling water

_For cake._ Cream Crisco and sugar together, add egg well beaten, molasses, milk, soda, flour, salt, and spices. Mix and turn into Criscoed tin and bake in moderate oven forty minutes.

_For sauce._ Dissolve maple sugar in boiling water. Rub together Crisco and flour. Add gradually boiling syrup; and lastly the beaten egg. Then return to fire and stir briskly until thickened.

Sufficient for one small gingerbread.

Golden Orange Cake

2 cupfuls sugar
1 teaspoonful salt
1 teaspoonful orange extract
1 cupful milk
5 eggs or yolks of 10 eggs
4 cupfuls flour
1 cupful Crisco
4 teaspoonfuls baking powder
Orange icing

_For cake._ Cream Crisco and sugar together, add salt, eggs well beaten, orange extract, and flour and baking powder alternately with milk. Mix carefully and turn into Criscoed and floured cake tin and bake in moderate oven about one hour. This mixture may be baked in layers.

_For icing._ Boil 1 cupful water with 2 cupfuls sugar till it forms soft ball when tried in cold water, or 240° F., then pour over well beaten yolks of four eggs, beat until smooth and thick, add 1½ teaspoonfuls orange extract and spread at once on cake.

Sufficient for one large cake.

Gold Cake

(_Kate B. Vaughn_)

¾ cupful sugar
5 tablespoonfuls Crisco
½ cupful milk
4 yolks of eggs
1½ cupfuls flour
½ teaspoonful salt
3 teaspoonfuls baking powder
½ teaspoonful lemon extract

Cream Crisco and sugar together. Beat egg yolks very light and add to creamed mixture. Add dry ingredients, milk, and lemon extract and mix well. Turn into a small Criscoed and floured cake tin and bake in moderate oven forty-five minutes.

Sufficient for one small cake.

Hurry Up Cake

¾ cupful sugar
1½ cupfuls flour
4 tablespoonfuls Crisco
½ teaspoonful almond extract
½ teaspoonful lemon extract
2 whites of eggs
¼ teaspoonful salt
2 teaspoonfuls baking powder
Milk

Sift flour, baking powder, salt and sugar into bowl. Put whites of eggs into measuring cup, add Crisco, and fill cup with milk. Add to dry mixture with extracts and beat vigorously six minutes. Pour into small Criscoed and floured cake tin and bake in moderate oven forty-five minutes. Cake may be frosted if liked.

Sufficient for one small cake.

Crisco Sponge Cake

3 eggs
1 cupful sugar
½ cupful Crisco
½ teaspoonful salt
1¼ cupfuls flour
2 teaspoonfuls baking powder
½ teaspoonful orange extract
½ cupful cold water

Cream Crisco; add salt, yolks of eggs well beaten, and sugar, and beat for five minutes, add orange extract and cold water. Beat up whites of eggs to a stiff froth and add alternately with the flour sifted with the baking powder. Divide into Criscoed and floured gem pans and bake in a moderate oven for fifteen minutes.

Sufficient for twelve cakes.

Sand Cake

1 cupful Crisco
1 cupful sugar
1 teaspoonful salt
5 eggs
½ lb. cornstarch
1 teaspoonful lemon extract

Cream the Crisco and salt, add sugar by tablespoonfuls, beating all the time, then add the yolks of the eggs each one separately, then add the cornstarch by tablespoonfuls, lemon extract and lastly whites of eggs beaten to a stiff froth. Turn into a papered cake tin and bake in moderate oven for three-quarters of an hour. Sufficient for one cake.

Lady Baltimore Cake

(White Cake)

1 cupful sugar
¾ cupful Crisco
½ cupful cold water
1 teaspoonful vanilla extract
2½ cupfuls flour
2½ teaspoonfuls baking powder
½ teaspoonful salt
6 whites of eggs

For the Filling

1 cupful sugar
½ cupful boiling water
2 whites of eggs
1 teaspoonful vanilla extract
Pinch cream of tartar
½ cupful chopped candied cherries
½ cupful chopped candied pineapple

_For cake._ Cream Crisco and sugar together. Sift together three times dry ingredients and add alternately with water. Add vanilla, beat mixture well then fold in stiffly beaten whites of eggs. Divide into two Criscoed and floured layer cake tins and bake in moderate oven twenty-five minutes.

_For filling._ Put sugar and water into saucepan, stir till boiling, add cream of tartar, then boil until it forms a soft ball when tried in cold water, or 240° F.; pour on to the stiffly beaten whites of eggs, pouring in a steady stream and very slowly, adding while beating vanilla, cherries and pineapple, beat till thick and divide between and on top of cake.

Sufficient for one large layer cake.

Lemon Layer Cake

For Cake

6 tablespoonfuls sugar
3 tablespoonfuls Crisco
3 eggs
¼ teaspoonful salt
1 teaspoonful baking powder
12 tablespoonfuls flour
Grated rind 1 lemon

For Lemon Filling

4 tablespoonfuls Crisco
2 lemons
¾ cupful sugar
4 yolks of eggs
1 white of egg
¼ teaspoonful salt

_For cake._ Put the eggs, sugar, and lemon rind into basin, stand it over pan of boiling water, and beat until warm; then remove from hot water, and continue beating until mixture is stiff and cold; then add flour mixed with baking powder and salt, and pass through sieve, add Crisco melted but cool, taking care to stir very gently, but on no account beat it. Divide mixture into two small Criscoed and floured layer cake tins, and bake ten minutes in moderately hot oven. Turn out and cool, then put together with lemon filling.

_For filling._ Beat up eggs in saucepan, add Crisco, salt, grated rinds and strained lemon juice. Stir with wooden spoon over gentle heat until mixture just comes to boiling point. When cold use.

Sufficient for one layer cake.

Lord Baltimore Cake

1 cupful sugar
¾ cupful Crisco
½ cupful cold water
1 teaspoonful vanilla extract
2½ cupfuls flour
2½ teaspoonfuls baking powder
½ teaspoonful salt
6 yolks of eggs

Filling or Frosting

1 cupful sugar
½ cupful boiling water
2 whites of eggs
Pinch cream of tartar
1 teaspoonful vanilla extract
½ cupful chopped raisins
½ cupful chopped nut meats
5 chopped figs

_For cake._ Cream Crisco and sugar together. Sift together three times dry ingredients and add alternately with water. Add vanilla, beat mixture well, then fold in beaten yolks of eggs. Divide into two Criscoed and floured layer cake tins and bake in moderate oven twenty-five minutes.

_For filling._ Put sugar and water into saucepan, stir till boiling, add cream of tartar, then boil until it forms soft ball when tried in cold water, or 240° F.; pour on to stiffly beaten whites of eggs, pouring in steady stream and very slowly, adding while beating vanilla, raisins, nuts, and figs, beat until thick and divide between and on top of cake.

Sufficient for one large layer cake.

Lunch Cakes

1 scant cupful sugar
6 tablespoonfuls Crisco
1 cupful milk
2 eggs
2 cupfuls flour
3 teaspoonfuls baking powder
1 teaspoonful salt
1 teaspoonful vanilla extract

Cream Crisco and sugar together, then add well beaten eggs. Sift dry ingredients, and add to first mixture alternately with milk. Divide into Criscoed and floured gem pans and bake in moderately hot oven fifteen minutes.

Sufficient for fifteen cakes.

Jelly Roll

4 eggs
1 cupful sugar
2 tablespoonfuls melted Crisco
2 cupfuls flour
1 teaspoonful baking powder
¼ teaspoonful salt
4 tablespoonfuls milk
Jelly or preserves
1 teaspoonful lemon extract

Beat eggs and sugar together twenty minutes, remove beater, sift in flour, salt, and baking powder, add milk, extract, and melted Crisco. Grease large flat tin with Crisco, dust over with flour, pour in mixture and spread out evenly. Bake twelve minutes in moderately hot oven. Turn out on sugared paper, spread quickly with jelly or preserve and roll up at once. The cake will crack if spreading and rolling are not quickly done. Sliced jelly roll is delicious with custard.

Sufficient for one jelly roll.

Marble Cake

2 cupfuls sugar
1 cupful Crisco
3½ cupfuls flour
4 eggs
1 cupful milk
3 teaspoonfuls baking powder
2 tablespoonfuls molasses
2 tablespoonfuls melted chocolate
1 teaspoonful powdered cinnamon
½ teaspoonful grated nutmeg
½ teaspoonful powdered allspice
1 teaspoonful salt

Cream Crisco, add gradually the sugar, yolks of eggs beaten until thick, flour, salt, baking powder, milk, and egg whites beaten to stiff froth. Mix carefully and to one-third the mixture add spices, molasses, and melted chocolate. Drop in Criscoed cake pan alternately a spoonful of each mixture, and draw spoon through once or twice to make colors lie in lines. Bake in moderately hot oven one hour.

Sufficient for one medium-sized cake.

Marmalade Cake

½ cupful sugar
½ cupful Crisco
1 cupful marmalade
1½ teaspoonfuls baking powder
½ teaspoonful salt
1 egg
2 cupfuls flour
½ teaspoonful powdered ginger

Sift salt, flour, and baking powder into basin, rub in Crisco with finger tips, add ginger and egg well beaten. Knead lightly to smooth paste and divide into two pieces. Roll out pieces and line Criscoed dinner plate with one of them. Spread over with marmalade, cover with remaining piece of paste, pinch neatly round the edges and bake in moderate oven half an hour. Cut like pie and serve hot or cold.

Sufficient for eight pieces.

Old Fashioned Seed Cake

2 cupfuls sugar
1½ cupfuls Crisco
4 cupfuls flour
1 teaspoonful salt
2 tablespoonfuls carraway seeds
12 eggs

Cream Crisco and sugar thoroughly together, then drop in eggs one by one, beating each one in well before next is added, sift in flour and salt, add carraway seeds. Turn into Criscoed and papered loaf tin and bake in moderately hot oven one and a half hours.

Sufficient for one large cake.

Almond and Citron Cake

1 cupful sugar
1 cupful Crisco
5 eggs
½ lb. blanched chopped almonds
¼ lb. shredded candied citron peel
2 cupfuls flour
1 teaspoonful baking powder
½ wineglass brandy
¼ teaspoonful powdered mace
1 teaspoonful salt

Cream Crisco and sugar thoroughly together, beat in yolks of eggs one by one, add almonds, citron, brandy, mace, flour, baking powder, salt, mix well and fold in whites of eggs beaten to a stiff froth. Turn into a papered cake pan and bake in a moderate oven for one hour. Cover with boiled frosting if liked.

Sufficient for one large cake.

Walnut Cakes

For Cakes

1 cupful sugar
½ cupful Crisco
1 cupful milk or water
½ teaspoonful salt
2 cupfuls flour
2 teaspoonfuls baking powder
1 whole egg and 2 yolks of eggs
1 cupful chopped walnut meats
1 teaspoonful vanilla extract

For Frosting

1 cupful sugar
1 cupful water
2 whites of eggs
Pinch cream of tartar
1 teaspoonful lemon juice
1 teaspoonful vanilla extract

_For cakes._ Cream Crisco and sugar thoroughly together, add eggs well beaten, salt, vanilla, milk or water, baking powder, flour, and nuts. Mix well and divide into Criscoed and floured gem pans and bake ten minutes in moderate oven. When cold cover with boiled frosting.

_For frosting._ Dissolve sugar and water over fire in a saucepan, add cream of tartar and boil until it forms a soft ball when tried in cold water, or 240° F. Pour on to the beaten whites of eggs, pouring in a steady stream and very slowly, adding, while beating, lemon juice, and vanilla; beat until thick, and use.

Sufficient for fifteen cakes.

Rose Leaf Cakes

1 cupful rose leaves
3 cupfuls flour
1 cupful sugar
½ cupful Crisco
3 eggs
1 cupful milk
2 teaspoonfuls baking powder
1 lemon
½ teaspoonful salt

Cream Crisco and sugar thoroughly together, then add eggs well beaten, flour, baking powder, salt, milk, grated rind and 1 tablespoonful lemon juice, and fresh rose leaves. Divide into Criscoed and floured gem pans and bake in moderate oven from twelve to fifteen minutes.

Sufficient for thirty-five cakes.

Scotch Shortbread

4 cupfuls flour
¾ cupful sugar
1 cupful Crisco
1 large egg
1 teaspoonful salt

Sift flour and salt on to baking board. Cream Crisco, sugar and egg in basin and when thoroughly beaten turn out on board and very gradually knead in flour. Make into two smooth rounds, pinch them round the edges, prick over top with fork, lay on papered tin and bake in moderate oven thirty-five minutes. Leave on tin until cold.

Sufficient for two round cakes.

Silver Nut Cake

1 cupful sugar
½ cupful Crisco
4 whites of eggs
½ teaspoonful vanilla extract
2 cupfuls flour
½ teaspoonful salt
3 teaspoonfuls baking powder
1 cupful chopped pecans or English walnut meats
½ cupful milk

Cream Crisco and sugar. Sift dry ingredients and add to Crisco mixture, alternating with the milk; add nuts and vanilla extract. Beat egg whites to stiff froth and fold in at last. Turn into Criscoed and floured cake tin and bake in moderate oven thirty-five minutes.

Sufficient for one small cake.

Simnel Cake

¾ cupful sugar
¾ cupful Crisco
4 eggs
2 cupfuls sultana raisins
¼ cupful seeded raisins
½ cupful chopped candied citron peel
2 cupfuls flour
1 teaspoonful baking powder
½ teaspoonful almond extract
¾ teaspoonful salt

For Filling and Icing

¼ lb. ground almonds
2 cupfuls powdered sugar
2 eggs
1 teaspoonful almond extract

_For cake._ Cream Crisco and sugar together, add eggs well beaten, flour, baking powder, salt, almond extract, raisins, and peel. Make filling by mixing almonds with powdered sugar, eggs well beaten and almond extract. Line Criscoed cake tin with paper and place in half of cake mixture, then put in layer of filling, then remaining half of cake mixture. Bake in moderate oven. When cake is nearly baked, place remaining almond paste on top and finish baking. Cake takes from one hour to one and a quarter hours.

Sufficient for medium-sized cake.

Southern Fruit Cake

1 cupful sugar
1 cupful Crisco
1 cupful molasses
½ cupful sour cream
3 cupfuls flour
1 teaspoonful salt
½ teaspoonful baking soda
3 eggs
1 teaspoonful powdered cinnamon
1 cupful seeded raisins
½ cupful currants
¼ teaspoonful grated nutmeg
½ teaspoonful powdered cloves
½ teaspoonful powdered allspice

Cream Crisco and sugar thoroughly together, then add molasses, cream, flour, soda, eggs well beaten, salt, spices, and fruit. Mix well and turn into Criscoed and papered cake tin and bake in slow oven one and a half hours.

Sufficient for one large cake.

The Wholesome Parkin

1 cupful flour
½ cupful melted Crisco
2 cupfuls fine oatmeal
¾ cupful molasses
3 tablespoonfuls sugar
¼ teaspoonful salt
1 egg
1 teaspoonful powdered ginger
¼ teaspoonful powdered allspice
½ teaspoonful powdered cinnamon
½ teaspoonful baking soda

Melt Crisco and mix with molasses, then add sugar, egg well beaten, salt, soda, spices, flour, and oatmeal. Mix and pour into small square Criscoed tin and bake in moderate oven thirty-five minutes. This little cake is excellent when a week old.

Sufficient for one small cake.

Whole Wheat Gingerbread

4 tablespoonfuls sugar
½ cupful Crisco
2 eggs
1 teaspoonful baking soda
¼ cupful milk
2 cupfuls flour
2 cupfuls whole wheat flour
½ cupful seeded raisins
½ teaspoonful salt
1½ cupfuls molasses
½ cupful chopped nut meats
1 teaspoonful powdered ginger
½ teaspoonful powdered mace
1 teaspoonful powdered cinnamon
3 tablespoonfuls chopped candied lemon peel

Mix flours, then add peel, raisins, nuts, spices, and salt. Melt Crisco, molasses, and sugar, then cool, and add them with eggs well beaten, with soda mixed with milk. Mix well and turn into Criscoed and floured cake tin. Bake in moderate oven one hour.

Sufficient for one large cake of gingerbread.

Even those who are by no means decided vegetarians may be glad to pass over a dinner occasionally without meat. It is perhaps not too much to say that every housekeeper ought to be able to provide a meal without the aid of meat. We do not mean by this simply the cooking of vegetables or the preparations of puddings, but the presentation of dishes intended to take the place of flesh, such as soups and broths made without meat, vegetable stews, lentil fritters and other healthful and nutritious dishes. A vegetarian menu is not so simple as it sounds. It requires knowledge and discrimination on the housekeeper’s part to serve a solid meal without flesh or fowl.

Now that meat is so dear it is the favorable moment to try a vegetable diet for a time. One mistake to be avoided in this catering is the putting down of too many dishes of a pulpy character--food which is soft is excellent with other things, but alone it is neither satisfying nor very nourishing, at least to a person of strong digestion. All of them should not be white, for instance, and the same rule holds good in other things besides color. A nice dish for this kind of diet is a vegetable curry, in which all the vegetables are treated like meat and turned out crisp; all the vegetables, too, must be fresh and young for this method of serving, so that anything like stringiness is absolutely impossible.

Crisco is entirely vegetable.

Bean Cutlets

2 tablespoonfuls Crisco
1 tablespoonful flour
½ cupful bean liquor
Salt and pepper to taste
2 eggs
¼ lb. dried beans
A few cooked mixed vegetables
Breadcrumbs

Soak beans in water twenty-four hours, then boil for several hours till quite tender, drain them, preserving liquor, chop them very fine; blend Crisco with flour in saucepan over fire, add bean liquor, beans, salt and pepper, and yolks of eggs; turn out on to a dish and set aside till cold. Then cut out with cutlet-cutter or shape with knife; dip in beaten whites of the eggs, then in fine breadcrumbs, repeat a second time, and fry in hot Crisco. Serve on hot platter decorated with a few hot cooked mixed vegetables. Sufficient for eight cutlets.

Devilled Bananas

2 tablespoonfuls Crisco
½ teaspoonful salt
8 bananas
1 teaspoonful chopped pickles
Few grains red pepper, or 1 dessertspoonful chopped chillies

Slice bananas, mix with salt, chopped pickles and red pepper or chopped chillies and put them into hot Crisco. Cook for four minutes and serve. Sufficient for eight bananas.

Cauliflower Snow

2 tablespoonfuls melted Crisco
2 cauliflowers
4 poached eggs
Salt and paprika to taste
Toasted bread

Boil cauliflowers in salted water till tender, then drain and set near fire till quite dry. Remove all green parts and press flower through a potato ricer upon a hot dish, on which they are to be served. In no way crush the mass as it falls from the ricer. Sprinkle over with melted Crisco. Surround dish with poached eggs, each laid upon square of toasted buttered bread. Dust each egg with salt and a little paprika. Serve very hot.

Craigie Toast

3 tablespoonfuls Crisco
4 eggs
4 tomatoes
Salt and pepper to taste
½ cupful milk
Toast
1 teaspoonful chopped gherkin or capers

Skin, seed and chop tomatoes, add eggs well beaten, gherkin, milk, salt and pepper. Melt Crisco, add other ingredients and stir over fire till thoroughly hot. Serve at once on toast. The mixture may also be baked in oven twenty minutes and then garnished with small pieces of toast. Sufficient for four pieces of toast.

Excellent Lemon Mincemeat

½ cupful Crisco
2 large lemons
4 apples
¼ lb. chopped candied lemon peel
1 lb. currants
1¾ cupfuls sugar
1 teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
½ teaspoonful grated nutmeg
½ teaspoonful powdered allspice
¼ teaspoonful powdered cloves
1 teaspoonful salt
½ cupful seeded raisins
½ cupful chopped nut meats

Extract juice from lemons and remove pips. Now put lemons into saucepan, cover with cold water, and boil until lemon feels quite tender. Change water at least twice, drain and pound peel to a paste, add apples, cored, peeled and chopped, lemon peel, Crisco, currants, raisins, salt, spices, lemon juice, nut meats, and sugar. Put into a jar and cover. This mincemeat is excellent for pies and tartlets.

Sufficient for four pies.

Dominion Tart

For Pastry

6 tablespoonfuls Crisco
¾ cupful flour
¾ cupful potato flour
1 tablespoonful sugar
½ teaspoonful mixed spices
¼ teaspoonful salt
1 teaspoonful lemon juice
Cold water

For Mixture

3 apples
¾ cupful prunes
4 tablespoonfuls sugar
½ lemon
½ cupful water
1 tablespoonful cakecrumbs

For mixture, peel, core and slice apples, and wash prunes in lukewarm water. Put these into a small saucepan with sugar, grated lemon rind and cold water. Stew slowly until apples are soft. Then remove prunes, and take out stones. Cut prunes in small pieces and return them to apples and cool. For pastry, sift flours, sugar, salt, and spices into basin. Add Crisco and cut it into flour with knife until finely divided. Then rub together lightly with finger tips until as fine as breadcrumbs. While rubbing, keep lifting flour well up in basin so that air may mix with it and Crisco is not made too soft. Add lemon juice and sufficient water to make stiff paste. Divide into two equal pieces. Wet a dinner plate with cold water and leave it wet. Roll out one of the pieces rather thinly, and line plate with it. Sprinkle cakecrumbs over it, then spread on mixture. Roll out the other piece of pastry for a cover. Wet round the edge of the pastry; lay other piece of pastry on, and press edges well together. Trim round with knife or scissors, and mark neatly round the edges. Brush over top with a little water or beaten white of egg. Dredge with sugar, and bake in moderate oven forty-five minutes. Serve hot or cold. The tart may be covered with boiled frosting.

Marchette Croquettes

2 tablespoonfuls Crisco
4 tablespoonfuls cooked spinach
3 small cooked potatoes
1 tablespoonful chopped onion
Salt and pepper to taste
2 hard-cooked eggs
1 raw egg
Breadcrumbs
Crisco flake pastry

Rub spinach and potatoes through wire sieve; fry onion in Crisco, add spinach and potatoes, season with salt and pepper, fry a few minutes, then set aside till cold. Roll out pastry, cut out some small rounds, then place spoonful of vegetable mixture on half the number of pastry rounds, place slice of hard-cooked egg on each, brush round edges with beaten egg, press other round on this, dip in egg and breadcrumbs and fry in hot Crisco. Serve hot. Sufficient for six croquettes.

Mixed Vegetable Souffle