A calendar of dinners, with 615 recipes

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. Cakes Old Fashioned Seed Cake 2 cupfuls sugar 1 teaspoonful salt 1% cupfuls Crisco 2 tablespoonfuls carraway seeds 4 cupfuls flour 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 2 cupfuls flour 1 cupful Crisco 1 teaspoonful baking powder 5 eggs ¥% wineglass brandy ¥% |b. blanched chopped almonds % teaspoonful powdered mace Y% |b. shredded candied citron peel 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 2 cupfuls flour ¥% cupful Crisco 2 teaspoonfuls baking powder 1 cupful milk or water 1 whole egg and 2 yolks of eggs ¥% teaspoonful salt 1 cupful chopped walnut meats 1 teaspoonful vanilla extract For Frosting 1 cupful sugar Pinch cream of tartar 1 cupful water 1 teaspoonful lemon juice 2 whites of eggs 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. Cakes Rose Leaf Cakes 1 cupful rose leaves 3 eggs 3 cupfuls flour 1 cupful milk 1 cupful sugar 2 teaspoonfuls baking powder ¥% cupful Crisco 1 lemon ¥ 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 1 cupful Crisco 34 cupful sugar 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 four. 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 1% teaspoonful salt ¥% cupful Crisco 3 teaspoonfuls baking powder 4 whites of eggs 1 cupful chopped pecans or ¥ teaspoonful vanilla extract English walnut meats 2 cupfuls flour Y% cupful milk