A calendar of dinners, with 615 recipes

For fish. Mix Crisco with shallot, gherkin, anchovy, and seasonings, lay salmon in this mixture and let it “‘marinade,”’ as it is called, for one hour. At the end of that time lift it out; do not shake off any ingredients that are sticking to it. Now lay it in a well-Criscoed fireproof dish, cover it with a greased paper, and bake in moderate oven for thirty minutes. For sauce. Melt Crisco in small saucepan, stir in flour, add fish stock and stir until it boils and thickens. Rub anchovies through fine sieve, and add with seasonings. Serve in hot tureen with fish. Fish Baked Shad 1 shad weighing 4 lbs. 1 cupful breadcrumbs ¥% lb. mushrooms 1 egg ¥% cupful Crisco Salt and white pepper 2 tablespoonfuls chopped Salt pork parsley 1 cupful cream 2 tablespoonfuls chopped chives 1 teaspoonful cornstarch Clean, wipe and dry the shad. Melt Crisco, add breadcrumbs, chopped mushrooms, parsley, chives, egg well beaten, salt and pepper. Stuff fish with this forcemeat, then lay it in a greased pan, put thin strips of salt pork over it and bake in hot oven for forty minutes. Lay the fish on a hot platter. Pour cream into baking pan, add cornstarch and stir till boiling. Serve with the fish. Cassolettes of Fish ¥% |b. cold cooked fish or 4 tablespoonfuls flour shrimps Salt, pepper, and red pepper ¥% cupful milk to taste 4 tablespoonfuls Crisco 1 teaspoonful lemon juice Y% cupful water 2 lbs. cooked potatoes 2 tablespoonfuls cream 2 eggs & Rub potatoes through a sieve, add little salt and pepper, 1 egg well beaten, and 2 tablespoonfuls melted Crisco and mix well. Roll out on floured baking board to 1% inches in thickness. Cut into small rounds, brush over with remaining egg well beaten, toss in fine breadcrumbs, mark the center slightly with a smaller round cutter. Fry to golden color in hot Crisco. Remove lids, carefully remove bulk of potatoes from inside, fill with mixture, replace lids, and serve hot. For mixture, blend 2 tablespoonfuls of the Crisco with flour in a saucepan over the fire, add milk, water and seasonings and cook for a few minutes. Put in flaked fish and make hot. Add cream last. % teaspoonful of anchovy extract may be added if liked. Sufficient for ten cassolettes. Dressed Crab 1 good sized heavy crab 2 tablespoonfuls vinegar 6 tablespoonfuls Crisco 1 tablespoonful chopped parsley 2 tablespoonfuls breadcrumbs Crisp lettuce leaves 3 tablespoonfuls olive oil Salt and pepper to taste If possible choose a crab with large claws. Boil crab in boiling salted water for thirty minutes, take up and break off large and small claws. Lay crab on its back, pull back the flap under its body, pull it right out and commence to remove flesh from shell. Take care that the little bag near head, usually full of sand, is taken out. Throw away all bone and finny pieces. The flesh is of two kinds, some firm and white, rest soft and dark. Separate former into little shreds with a fork, also the white meat from claws, which must be cracked in order to obtain it. Mix dark soft substance with crumbs, add oil, vinegar, and seasonings to taste. Toss Fish shredded white meat also in a little seasoning, but keep the two kinds separate. When shell 1s empty wash and dry well. Fill shell with the two mixtures, arranging them alternately, so that they appear in dark and white stripes. Have it heaped a little higher in center. Decorate meat with lines of finely chopped parsley, and force the Crisco round edge with a forcing bag and tube. Place crab on some crisp lettuce leaves. Arrange some of the small claws in a circle round shell. Curried Cod 2 Ibs. cod 1 tablespoonful lemon juice 1% cupful Crisco Salt, pepper, and red pepper 2 cupfuls white stock to taste 1 tablespoonful flour 2 cupfuls plain boiled rice 2 teaspoonfuls curry powder 2 tablespoonfuls chopped 1 medium-sized onion cocoanut