A calendar of dinners, with 615 recipes

For pudding. Cream Crisco and sugar together, add salt, eggs well beaten, nutmeg, flour, soda mixed with buttermilk, and jam. Mix well and turn into Criscoed pudding dish and bake in moderate oven thirty minutes or until firm. '_ For sauce. Cream Crisco and beat in as much powdered sugar as it will take up, add salt, and stir over boiling water until it becomes liquid, flavor with vanilla extract or sherry, and just before serving add cream. Serve hot with pudding. F the slices of bread have to be spread with butter or with a paste it should be done before they are cut off. The slices should not be cut thicker than an isiith of an inch. When butter is used there must just be enough of it for us to know in some mysterious fashion that it is there. Every scrap of a sandwich should be eatable. Sandwiches usually are served on folded napkins, and arranged in circles, so that one overlaps the other. It is well to lay a damp napkin over the sandwiches, if they are not wanted immediately, in order to keep them moist. Tomake superior sandwich butter, work one cupful of butter in a basin with a clean and dry wooden spoon until soft; then add by degrees half a cupful of whipped cream, seasoning of salt and mustard, and put it in a cool place until required. Eggs and Anchovy Sandwiches 3 tablespoonfuls melted Crisco 1 teaspoonful curry powder 10 anchovies Y% teaspoonful lemon juice 3 hard-cooked eggs Salt to taste 2 tablespoonfuls grated cheese Brown bread Watercress Bone anchovies, put them in basin or mortar with eggs, cheese, and one tablespoonful Crisco, and pound all well together. Mix remaining Crisco with curry powder, lemon juice, and salt to taste. Cut some thin brown bread, spread with curry mixture and layer of anchovy paste. Lay another piece a piece of bread on top, and cut into fancy shapes. Arrange on a lace paper and garnish with watercress. Sufficient for fifteen sandwiches. Fried Egg Sandwiches 2 tablespoonfuls Crisco Salt, pepper, and red pepper 4 hard-cooked eggs to taste 2 tablespoonfuls cream 2 rasped rolls Fritter batter Cut hard-cooked eggs free from shells into slices and pound with Crisco and cream to a paste. Season with salt, pepper, Fad and red pepper. Cut rolls into thin slices, butter them, ; Pa) Sandwiches spread them with the mixture and make into small sandwiches. Dip each sandwich into some prepared fritter batter, and fry to golden brown in hot Crisco. Drain and serve hot. ' Sufficient for twelve sandwiches. Hudson Sandwiches 2 tablespoonfuls Crisco Salt and pepper to taste ¥% |b. cooked meat Crisp lettuce leaves 6 stoned olives 12 picked shrimps 1 teaspoonful capers Parsley 2 hard-cooked eggs Brown bread Put through food chopper cooked meat, olives, capers, and yolks of hard cooked eggs, then add Crisco and seasonings. Spread mixture on slices of buttered brown bread, and stamp them out with a round cutter; sprinkle surfaces of sandwiches with chopped whites of eggs. Dish up in circular fashion. Put lettuce in center with shrimps and a few sprigs of parsley. This sandwich quite repays the trouble of making. Sufficient for twenty sandwiches. Pimiento Cheese Sandwiches 2 tablespoonfuls Crisco 1 teaspoonful salt 1 cupful diced cheese ] can pimientoes 1 teaspoonful cornstarch Paprika to taste 6 tablespoonfuls milk Graham bread Put cheese into double boiler, add Crisco, cornstarch, milk, salt, and paprika to taste and stir and cook until smooth, then add pimientoes cut into small pieces. Spread between buttered slices of graham bread. Sufficient for twenty-five sandwiches. Rice Sandwiches 1 tablespoonful Crisco 2 tablespoonfuls chopped cooked ¥% cupful rice liver 1 sprig parsley 2 tablespoonfuls chopped 1 blade mace cooked ham 1 strip lemon peel Salt and pepper to taste Bread