Chapter 9
Break chocolate into small pieces, dissolve in boiling water, add Crisco, salt, cornstarch mixed with sugar, stir and boil for eight minutes. Remove from fire add vanilla and nuts and pour at once into wet mold. Cool, turn out and serve with whipped cream.
Cottage Pudding
1 cupful sugar 1 egg 1 cupful milk or water 2-1/4 cupfuls flour 2 tablespoonfuls Crisco 2-1/2 teaspoonfuls baking powder 1/2 teaspoonful salt 1 teaspoonful vanilla extract 1 cupful sultana raisins
Sauce
1 tablespoonful Crisco 1 cupful sugar 1 egg 1 teaspoonful flour 1/2 teaspoonful vanilla extract 1-1/2 cupfuls boiling water
_For pudding._ Cream Crisco and sugar together, add egg well beaten, milk, vanilla, flour, baking powder, salt, and raisins. Mix well, turn into greased mold, and bake twenty-five minutes in moderate oven. Turn out and serve with sauce. This pudding may be steamed for one and a half hours.
_For sauce_. Mix flour, sugar, and Crisco in small saucepan, then stir in egg and boiling water and boil for three minutes. Flavor with the vanilla.
Molasses Sponge Pudding
2 cupfuls flour 2 teaspoonfuls powdered ginger 1/2 teaspoonful baking soda 1/2 cupful Crisco 1/2 cupful molasses 1 egg 1 tablespoonful breadcrumbs 3/4 cupful milk 1/2 teaspoonful salt
For Sauce
1 teaspoonful Crisco 1 teaspoonful cornstarch 2 tablespoonfuls lemon juice 3 tablespoonfuls molasses 1 cupful hot water
_For pudding_. Mix flour, breadcrumbs, soda and ginger together, then rub in Crisco with finger tips. Beat egg, add milk, molasses, salt and stir into dry ingredients. Turn mixture into Criscoed mold, cover with greased paper and steam steadily for two hours. Turn out and serve with sauce.
_For sauce_. Blend Crisco and cornstarch together, add molasses, water, and lemon juice, and boil a few minutes.
Monica Pudding
3 tablespoonfuls melted Crisco 2 cupfuls milk 1/2 cupful flour 3 eggs 1/4 cupful sugar 1/4 teaspoonful salt 1/2 teaspoonful vanilla extract
For Sauce
1/4 cupful Crisco 1/2 cupful powdered sugar 1/2 cupful cream 1/2 teaspoonful vanilla extract
_For pudding_. Heat 1 cupful milk. Add other cupful milk gradually to flour, then stir into boiling milk, stir and cook five minutes. The mixture should be quite smooth. Remove from fire, add Crisco, sugar, yolks of eggs well beaten, salt, vanilla, and whites of eggs stiffly beaten. Turn into Criscoed baking dish, set in pan half full of boiling water. Bake in moderate oven thirty-five minutes. Serve with sauce.
_For sauce_. Melt Crisco, add sugar, cream and vanilla extract and bring to boil.
Noodle Pudding
1 pint noodles 3/4 cupful sugar 4 eggs 1/4 cupful melted Crisco 1 lemon 1/4 cupful blanched and chopped almonds 2 cupfuls milk 1/4 teaspoonful salt
Throw noodles into boiling salted water, and cook five minutes. Drain in colander. Beat eggs until light and stir in the noodles. Grease pudding dish with Crisco, put in layer of noodles, sprinkle with sugar, almonds, grated lemon peel, and melted Crisco. Then add another layer of noodles and proceed as before, until all are used up. Add milk and salt, and bake one hour in moderate oven. Serve hot with milk or cream. This pudding is delicious with stewed fruits.
Peach Delights
1 quart flour 3 teaspoonfuls baking powder 2 tablespoonfuls sugar 1/2 cupful Crisco 1/2 teaspoonful salt Milk 1 egg 1 teaspoonful lemon extract Peaches, fresh or canned Whipped cream
Sift flour, salt, sugar, and baking powder together, then rub Crisco lightly into them with finger tips; add lemon extract and enough milk to make soft dough. Drop mixture into Criscoed gem pans; place 1/2 peach on each one; fill cavities with sugar and bake in hot oven twenty-five minutes. Serve with whipped and sweetened cream.
Sufficient for twenty delights.
Pineapple Pudding
For Pudding
1 can pineapple 1 cupful sugar 4 tablespoonfuls melted Crisco 1 cupful breadcrumbs 1/4 teaspoonful salt 6 eggs Hard sauce
For Sauce
4 tablespoonfuls sugar 1/2 teaspoonful salt 1/2 cupful Crisco 2 tablespoonfuls sherry 4 tablespoonfuls blanched and chopped almonds
_For pudding_. Beat eggs, add crumbs, salt, Crisco, sugar, and pineapple cut into small dice. Turn into Criscoed pudding dish and bake in moderate oven until firm. Serve hot or cold with sauce.
_For sauce_. Beat Crisco with sugar to a cream, add salt, sherry, and almonds.
Mrs. Vaughn's Plum Pudding
1/2 lb. brown sugar 3 eggs 1/4 lb. breadcrumbs 1/2 lb. browned flour 1/2 lb. Crisco 2 teaspoonfuls baking powder 1 teaspoonful salt 1/2 teaspoonful powdered cloves 1/2 teaspoonful powdered cinnamon 1 teaspoonful powdered ginger 1/2 teaspoonful grated nutmeg 1/4 teaspoonful powdered mace 1/2 cupful New Orleans molasses 1/2 cupful brandy (or grape juice) 1/4 cupful lemon juice 1/2 lb. seeded raisins 1/2 lb. sultana raisins 1 lb. currants 1 lb. crystallized fruits, consisting of pineapple, cherries, figs, orange peel, and citron
Chop crystallized fruits, add raisins and currants, then pour brandy (or grape juice) over them and let stand several hours. Cream Crisco and sugar, add eggs well beaten together, and all other ingredients. Divide into greased mold (small Crisco cans will do) filling two-thirds full and steam steadily for three hours. Turn out while hot and serve with hard sauce.
Sufficient for two medium-sized puddings or one very large one.
Rice Pudding
1/2 cupful rice 3 cupfuls milk 3/4 cupful sugar 1/4 cupful Crisco 3 eggs Powdered cinnamon to taste 1/4 cupful seeded raisins 1/2 teaspoonful salt
Wash rice and steam it in milk until thick, then allow to cool. Cream Crisco and sugar, add well beaten eggs, raisins, salt, rice, and cinnamon. Grease pudding dish with Crisco, pour in mixture and bake one hour in moderate oven.
Walnut Pudding
1/2 cupful sugar 2 cupfuls flour 2 teaspoonfuls baking powder 4 tablespoonfuls melted Crisco 1/2 teaspoonful salt 2 eggs 1 cupful milk 1 teaspoonful vanilla extract 1 cupful chopped English walnut meats
For Sauce
1 cupful sugar 1/2 cupful water 3 yolks eggs 2 cupfuls whipped cream 1/2 teaspoonful lemon extract
Mix flour, sugar, salt and baking powder together, add eggs well beaten, vanilla extract, milk, Crisco, and nuts. Mix well and divide into 9 greased individual molds, cover with greased papers, and steam steadily for three-quarters of an hour. Turn out and serve.
_For sauce_. Boil sugar and water till syrup spins a thread, pour over beaten yolks of eggs, and stir quickly. Set aside to cool, stir occasionally, add lemon extract and just before serving mix in whipped cream.
Sufficient for nine individual puddings.
Woodford Pudding
(_Kate B. Vaughn_)
1 cupful sugar 3 eggs 1/2 cupful buttermilk 1 teaspoonful baking soda 1-1/2 cupfuls flour 1/2 cupful Crisco 1 cupful blackberry jam 1/2 teaspoonful salt 1/2 teaspoonful grated nutmeg
For Sauce
2 tablespoonfuls Crisco 1 cupful whipped cream Powdered sugar 1/4 teaspoonful salt
_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.
SANDWICHES
If 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 eighth 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. To make 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.
Egg and Anchovy Sandwiches
3 tablespoonfuls melted Crisco 10 anchovies 3 hard-cooked eggs 2 tablespoonfuls grated cheese 1 teaspoonful curry powder 1/2 teaspoonful lemon juice Salt to taste 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 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 4 hard-cooked eggs 2 tablespoonfuls cream Salt, pepper, and red pepper to taste 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, and red pepper. Cut rolls into thin slices, butter them, 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 1/2 lb. cooked meat 6 stoned olives 1 teaspoonful capers 2 hard-cooked eggs Salt and pepper to taste Crisp lettuce leaves 12 picked shrimps Parsley 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 cupful diced cheese 1 teaspoonful cornstarch 6 tablespoonfuls milk 1 teaspoonful salt 1 can pimientoes Paprika to taste 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 1/2 cupful rice 1 sprig parsley 1 blade mace 1 strip lemon peel 2 tablespoonfuls chopped cooked liver 2 tablespoonfuls chopped cooked ham Salt and pepper to taste Bread
Boil rice in plenty of boiling salted water, add parsley, mace, and lemon peel. When quite tender strain off water, take out parsley, mace, and lemon, and stir into the rice, liver, Crisco, ham, and seasonings. Cut an even number of slices of bread, spread mixture when cold on one-half, and cover with remaining slices of bread. Trim and cut into diamond shapes.
Sufficient for twenty sandwiches.
Sardine Sandwiches
2 tablespoonfuls melted Crisco 1 dozen sardines 1 tablespoonful whipped cream 1 tomato Salt, pepper, and paprika to taste Lettuce leaves Slices of brown or white bread
Bone and skin the sardines, then rub through sieve, add cream, Crisco, pulp of tomato and seasonings and mix well. Spread mixture between slices of brown or white bread and butter, stamp out in rounds, in center of each round force a row of whipped cream seasoned with salt and red pepper, place small stamped out leaves of lettuce round the cream.
Sufficient for twelve sandwiches.
Tomato Sandwiches
2 tablespoonfuls Crisco 1 cupful water 1/2 cupful vinegar 2 eggs well beaten 1 teaspoonful salt 1 teaspoonful mustard 1 tablespoonful flour 1-1/2 tablespoonfuls sugar Few grains red pepper Firm ripe tomatoes Bread Whipped cream
Mix sugar, flour, salt, mustard and red pepper together, add eggs, vinegar, Crisco, and water and cook in double boiler until thick, stirring all the time. To every tablespoonful of dressing add equal quantity of whipped cream. Skin and slice tomatoes very thin, dip slices into dressing and place between thin slices of buttered bread. Cut into finger shaped pieces.
Sufficient for thirty sandwiches.
Tomato and Horseradish Sandwiches
1 tablespoonful Crisco 1/4 cupful grated horseradish 1 tomato Bread 1/4 cupful mayonnaise Salt and paprika to taste Parsley
Mix Crisco, horseradish, and mayonnaise together. Skin and slice tomato, sprinkle with salt and paprika. Spread thin slices of bread and butter with Crisco mixture, and put sliced tomato between, cut into fancy shapes and garnish with parsley.
Sufficient for ten sandwiches.
PASTRIES
There are two principal divisions, within which all varieties may be included, viz:
1. Short or plain pastries.
2. Flaky pastries.
Of these, the former includes all pastes in which the fat is mixed evenly with the dough throughout; the latter, those in which, by one means or another, the two are arranged in alternate layers. The short pastes are the simplest, and for this reason should be experimented on to begin with. With pastry, a good deal always depends on the mixing. The best way is to measure out the average quantity of liquid, to pour about three-quarters of this gradually into the flour, at the same time stirring this briskly with a knife, so as to get it evenly moistened, and then add, in very small quantities at a time, as much more water as may be needed. To see, in this way, when the flour has been moistened enough, is easy. By the time the first three parts of water have been put in, most of it will have stuck together in little separate rolls; if on pressing these they should not only cling together, but readily collect about them whatever loose flour there may be, sufficient moisture will have been added; but so long as the mixture, when pressed, remains to some degree crumbly, it is a sign that a little more water is required. When done, the paste should stick together, but should not adhere either to the hands or to the basin. If it does this it is too wet, and more flour must be dusted over it and kneaded in till the surplus moisture has been absorbed. A sure sign of its having been mixed properly is when it can be rolled into a lump, and the basin wiped out cleanly with it, as with a cloth. To roll out, flour the pastry board slightly, lay the dough on it, and form it into a neat, flat oblong shape.
Press it out first a little with the roller, and then roll with short, quick strokes to the thickness required. Always roll straight forwards, neither sideways nor obliquely. If the paste wants widening, alter its position, not the direction of the rolling. At the beginning of each stroke, bring the roller rather sharply down, so as to drive out the paste in front of it, and take especial care in rolling to stop always just short of the edges. Short pastry differs from the flaky pastries in requiring but one rolling out.
It should be handled and rolled as little as possible and when carefully made it should not be in the least leathery or tough. Air in this method is mixed equally throughout the paste, and when it expands in the oven raises the paste in all directions. The flakiness of pastry depends upon the kind and amount of shortening used. Crisco makes tenderer crust than either lard or butter. Make pastry in a cool atmosphere and on a cool surface. The lightness of pastry depends largely upon the light handling in blending the Crisco with the flour and in the rolling of the pastry upon the board. The best results are obtained by cutting the Crisco into the flour with a knife.
If pastry contains baking powder it should be put into the oven as quickly as possible, but if it contains a liberal supply of Crisco without baking powder, it improves by being set aside in a cool place a few hours. Pastry that is light, dry and flaky, is separated more easily by the gastric fluids than that which is heavy. The flour must be of good quality, fine and dry. All pastry requires to be placed in a hot oven, slightly hotter for flaky than short crust. The oven should register from 310° F. to 340° F. The great heat quickly will cause the starch grains to burst and absorb the fat, otherwise the pastry will be heavy.
In making flaky pastry, if it has been rolled and folded properly, and not allowed to stick to the board, nor cut so that air can pass through layers, this air when heated in the oven expands and raises the paste in layers or puffs. Heat of oven must be great enough to fix the pastry in this raised condition, and as cold air prevents this, the oven door must not be opened too soon, or any more than necessary. See that the oven is clean.
Plain Crisco Pastry
1-1/2 cupfuls flour 1/2 cupful Crisco 1/2 teaspoonful salt Cold water
Sift flour and salt and cut Crisco into flour with knife until finely divided. Finger tips may be used to finish blending materials. Add gradually sufficient water to make stiff paste. Water should be added sparingly and mixed with knife through dry ingredients. Form lightly and quickly with hand into dough; roll out on slightly floured board, about one-quarter inch thick. Use light motion in handling rolling-pin, and roll from center outward.
Sufficient for one small pie.
The New Crisco Pastry
2 cupfuls flour 3/4 cupful Crisco 1 egg 1 tablespoonful lemon juice Sufficient cold water to hold mixture together 3/4 teaspoonful salt
Sift flour and salt into basin. Flour blade of knife, and chop Crisco into flour, being careful to keep flour between blade of knife and shortening. When mixture looks like meal, add gradually, egg well beaten and mixed with lemon juice. Roll pastry into ball with knife. May be used at once, but will be improved if allowed to stand in cool place for one hour. Should be rolled out once and handled as lightly as possible. May be used for sweet or savory dishes. Bake in hot oven. The purpose of the addition of lemon is to render gluten of flour more ductile, so that it will stretch rather than break as paste is rolled out, or as it rises in oven.
Sufficient for two pies.
Tip Top Pastry
1/2 teaspoonful salt 1-1/2 teaspoonfuls baking powder 2-1/4 cupfuls flour 1/2 cupful Crisco Cold water 1 teaspoonful lemon juice
Sift and mix together flour, salt, and baking powder. Rub in Crisco with finger tips. Chill two hours. Then take out 1/2 cupful, and to remainder add lemon juice and cold water gradually to make stiff paste. Knead lightly and roll into long narrow strip. Sprinkle dough with half of reserved mixture and fold so as to make 3 layers. Turn half way round, roll again into strip, sprinkle with rest of mixture and fold as before. Roll and fold twice more, and pastry is ready for use for cakes, puddings, or pies.
Sufficient for two pies.
Cornstarch Pastry
1-1/4 cupfuls cornstarch 1-1/4 cupfuls flour 2 tablespoonfuls sugar 1/2 cupful Crisco 1/2 teaspoonful salt 1 teaspoonful baking powder 1 yolk of egg Milk to mix
Rub Crisco lightly into cornstarch and flour, add salt, sugar, baking powder, beaten yolk of egg, and sufficient milk to mix to stiff paste. Roll out lightly and use for tartlets or one crust pie.
Sufficient for two large pies.
Double Pie
Top Layer
1 cupful sugar 1 cupful sweet milk 2 eggs 2 cupfuls flour 1/2 cupful Crisco 2 teaspoonfuls baking powder 1/2 teaspoonful salt
Under Layer
1 cupful molasses 1 cupful brown sugar 1 pint hot water Plain Crisco Pastry 1 lemon 1 egg 2 tablespoonfuls flour
Line large pie plate with pastry.
_For under layer._ Mix sugar with flour, add molasses, egg well beaten, grated lemon rind, and hot water, and pour into prepared pie plate.
_For top layer._ Cream Crisco and sugar together, add eggs well beaten, milk, salt, flour, and baking powder. Spread mixture over under layer and bake in hot oven thirty-five minutes.
Sufficient for two large pies.
Almond Layer Pie
For Pastry
2 cupfuls flour 7 tablespoonfuls Crisco 1/2 teaspoonful salt Water
For Filling
6 tablespoonfuls Crisco 3/4 cupful sugar 1 lemon 3 eggs 1/2 cupful blanched powdered almonds 1/4 teaspoonful salt
Make short crust of Crisco, flour, salt, and water. Roll out thin, and line Criscoed pie plate with piece of paste.
_For filling._ Cream Crisco and sugar together, add eggs well beaten, almonds, salt, grated rind and one tablespoonful lemon juice. Mix well and spread one-half of mixture on to pastry. Then cover with a layer of pastry, the rest of mixture, and lastly cover with pastry. Bake in a moderate oven until brown. Or the pastry may be rolled out, brushed over with melted Crisco, the mixture spread over it, and rolled up to form a roly-poly. Lay on a Criscoed tin and bake in moderate oven until brown.
Sufficient for one large pie.
Flake Pastry No. 1
2 cupfuls flour 8 tablespoonfuls Crisco 3/4 teaspoonful salt Just enough cold water to hold dough together
Sift flour and salt and cut half the Crisco into flour with knife until it is finely divided. The finger tips may be used to finish blending materials. Then add water sparingly, mixing it with knife through dry materials. Form with the hand into dough and roll out on a floured board to quarter inch thickness. Spread one-third of remaining Crisco on two-thirds of dough nearest you; fold twice, to make three layers, folding in first that part on which Crisco has not been spread. Turn dough, putting folded edges to the sides; roll out, spread and fold as before. Repeat once more. Use a light motion in handling rolling-pin, and roll from center outward. Should Crisco be too hard, it will not mix readily with flour, in which case the result will be a tough crust.
Sufficient for two covered pies.
Flake Pastry No. 2
1/2 teaspoonful salt 2 cupfuls flour 1/2 cupful Crisco Cold water
Mix salt with flour; divide Crisco into four equal parts, rub in one of these only, and then mix to stiff paste with a little cold water. Shape into neat oblong piece, and roll into straight strip about three times as long as it is broad. All over this put on, with the point of knife, one of remaining quarters of Crisco, distributing it evenly in little dabs about size of a pea, so that they look like buttons on a card. Now flour surface lightly and fold paste exactly in three by taking hold of the two bottom corners and doubling them upwards from you and then of the top corners and doubling them downwards towards you. Turn now at right angles to its former position so as to have open ends pointing towards you. Press these quickly together with the roller to inclose some air, and press paste across also in two or three places, making little ridges, thus preventing air which has been shut in, from forming into large bubble. Roll out again, and repeat till remaining two parts of Crisco have thus been used. At the last rolling, bring to required thickness; and if it needs widening as well as lengthening, turn it at right angles to its former position, and roll straight across it as before, a rule which, with flaky pastry, should always be observed, since, unlike the short pastries, its lightness suffers if rolled obliquely to the direction in which it has been folded.
Sufficient for two small pies.
Puff Pastry
1 teaspoonful salt 1 cupful Crisco 2 cupfuls flour 1 yolk of egg 2 teaspoonfuls lemon juice Cold water