A calendar of dinners, with 615 recipes

1% cupfuls flour 34 cupful milk 2 teaspoonfuls baking powder 3 apples cut in quarter inch 1% teaspoonful salt slices 1 egg 3 tablespoonfuls sugar 1 tablespoonful melted Crisco 1 lemon Peel, core and slice apples, then sprinkle 2 tablespoonfuls sugar and strained juice of the lemon over them. Sift flour, baking powder, sugar, and salt into bowl, add milk to well beaten egg and stir liquid gradually into dry materials, beating thoroughly, then add Crisco. Cover apple slices with batter and drop them into plenty of Crisco heated so that small breadcrumb browns in sixty seconds. Fry for four or five minutes. Drain and sprinkle with powdered sugar. Any other fruit may be substituted for apples or a combination of fruits makes a delicious fritter. Sufficient for twelve fritters. Baked Rhubarb Pudding 2 cupfuls flour 1 lemon ¼ teaspoonful salt 6 tablespoonfuls brown sugar 2 bundles rhubarb Water Y% cupful Crisco Y% cupful granulated sugar Put granulated sugar into small saucepan over fire, and when brown, coat inside of plain pudding mold with it. Sift, flour, salt, and baking powder together, rub Crisco finely into it, then mix whole to a smooth Puddings paste with cold water. Turn out on a floured board, cut off one-third of it, and put one side for the lid. Roll out remainder until twice the circumference of the top of the mold, then drop gently into mold, pressing evenly against sides. Fill center with rhubarb, cut in pieces an inch long. Add grated rind and strained juice of half of the lemon, brown sugar and 3 tablespoonfuls water. Roll out pastry that was put on one side, wet edges of it, lay it on top. Cover with a piece of greased paper, and bake in moderate oven one hour. Turn out and serve with hot milk. Caramel Bread Pudding 3 cupfuls breadcrumbs Grated nutmeg to taste 1 quart hot milk. Y% teaspoonful salt 2 eggs 1 cupful sugar 1 teaspoonful lemon extract 4 tablespoonfuls Crisco Whipped cream Put Crisco, crumbs, and salt into a basin, add hot milk and soak ten minutes. Melt sugar and brown it lightly in a small pan over fire, then add it to the bread, with eggs well beaten, and flavorings. Pour into Criscoed pudding dish and bake in moderate oven till firm. Serve with whipped cream. Caramel Rice Pudding ¥Y% cupful rice 1 teaspoonful salt lg teaspoonful lemon extract 2 cupfuls milk 3 eggs Yq cupful sultana raisins 2 tablespoonfuls Crisco 2 tablespoonfuls powdered sugar Y% cupful granulated sugar Melt granulated sugar in small saucepan and cook-until brown, but do not burn; pour it while hot into pudding mold and spread it all over inside. Wash rice, parboil, drain, and cook slowly in milk thirty minutes; turn into basin, add powdered sugar, Crisco, salt, raisins, extract, and eggs well beaten and‘pour into prepared mold. Set mold in pan of boiling water and bake in oven till quite set. Turn out and serve hot or cold. Carrot Pudding For Pudding 1 cupful brown sugar Y% cupful milk 1 cupful grated carrots 1% cupfuls flour 1 cupful grated raw potatoes 1 teaspoonful salt 34 cupful Crisco | teaspoonful baking powder 1 cupful seeded raisins 1 teaspoonful mixed spices ¥% cupful breadcrumbs 1 cupful currants Prune sauce Puddings For Sauce ¥% lb. prunes 1 lemon 1 wineglassful sherry wine ¥% teaspoonful powdered cinnamon For pudding. Cream Crisco and sugar together, add carrots, potatoes, raisins, currants, crumbs, flour, baking powder, salt, and milk. Turn into Criscoed mold, cover, and steam steadily for three hours.