A calendar of dinners, with 615 recipes

cornstarch mixed with water. Turn into a Criscoed fireproof dish and bake in moderate oven fifteen minutes. Turn into a Criscoed fireproof dish and bake Serve hot. Creole Eggs 3 tablespoonfuls Crisco 2 tablespoonfuls flour 8 hard-cooked eggs 2 cupfuls tomato pulp Salt, pepper, and paprika to taste 1 small chopped onion 1 bay leat 1 blade mace 2 cloves 2 tablespoonfuls chopped parsley Pinch of powdered thyme Slices of cooked ham Breadcrumbs Fry onion, pepper, and parsley in Crisco till tender; add cloves, thyme, bay leaf, and mace, cook three minutes, then stir in flours and tomato pulp. Let mixture boil stirring all the time then strain. Quarter the hard-cooked eggs. Put layer of tomato sauce in Criscoed baking dish, then layer of ham, then eggs sprinkled with salt, pepper, and paprika, then sauce, ham, and eggs, last layer being sauce. Cover with breadcrumbs, dot with Crisco and bake ten minutes in moderate oven. Curried Eggs 2 tablespoonfuls Crisco 6 hard-cooked eggs 1 small chopped onion 1 chopped sour apple 2 teaspoonfuls curry powder 1 lemon 4 chopped butternuts, or 6 chopped almonds 3 tablespoonfuls cornstarch 2 cupfuls milk Y% teaspoonful salt Croutons Boil eggs till hard, peel and place in cold water until required. Fry onion in Crisco a few minutes, add curry powder, apple, nuts, and cornstarch moistened with milk. Simmer fifteen minutes. Stir from time to time. If too thick add a little white stock or water. Cut eggs in halves, and lay them in the sauce with the salt to get thoroughly hot through. Put eggs into deep hot dish, strain sauce over them, garnish with croutons and lemon slices. Eggs Egg Croquettes 2 tablespoonfuls Crisco 1% cupful chopped cooked 2 tablespoonfuls flour tongue or ham 34 cupful milk Salt, pepper, and grated 6 hard-cooked eggs nutmeg to taste 1 teaspoonful chopped parsley 1 egg Breadcrumbs Chop eggs and mix them with ham, parsley, and seasonings. Melt Crisco, stir in flour, then add the milk and boil three minutes stirring all the time. Now add egg mixture and if required add more seasoning. Cool mixture then divide it into nine portions and make each into a neat croquette; brush over with the egg beaten with a tablespoonful of water, roll in breadcrumbs and fry in hot Crisco. Drain and garnish with fried parsley. Crisco should be hot enough to brown breadcrumb in forty seconds. Sufficient for nine croquettes. Eggs with Cucumber 1 tablespoonful Crisco Y% cupful stock é; 3 eggs 1 tablespoonful tomato pulp 1 large cucumber Salt and pepper to taste 1 cupful tomato sauce Peel cucumber, cut off ends and divide rest into two-inch pieces. Remove center portion of each with a cutter or small spoon. Place them in a Criscoed pan with stock; cover with greased paper and cook in oven till just tender. Great care must be taken so as not to break the shapes. Break eggs into saucepau, add Crisco and tomato pulp; season nicely and stir over fire until creamy and just set. Place cucumbers on hot platter and fill cavities with eggs. Cover with thick tomato sauce, and serve hot. Sufficient for five pieces. Eggs with Tomatoes 3 tablespoonfuls Crisco 2 tablespoonfuls cream 4 even-sized tomatoes 1 tablespoonful chopped 8 rounds buttered toast pimiento 3 eggs Salt and pepper to taste Parsley Select ripe tomatoes but do not have them too large; remove stems and cut each in halves crossways; remove cores and pips, and fry lightly in two tablespoonfuls Crisco. Have rounds of buttered toast a little larger than tomatoes. Beat eggs in small saucepan, add cream, pimientos, rest of Crisco, seasonings, and stir over fire until creamy and just setting. Place each half tomato on round of toast, divide egg mixture into tomatoes, garnish with parsley and serve hot. Eggs Savory Eggs