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A Calendar of Dinners with 615 Recipes, Including the Story of Crisco

de Marion Harris Neil

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Excerpt: ... small onions 1 cupful hot water Salt and red pepper to taste 1/4 cupful chopped olives Wash rice and put it in bowl, add Crisco, seasonings, cheese, hot water, tomatoes, olives, and onions cut in small pieces. Turn into a Criscoed fireproof dish and bake in moderate oven one hour, or until rice is tender. Timbale Molds 1 teaspoonful melted Crisco 3/4 cupful flour 1 egg 1/2 teaspoonful salt 1/2 cupful milk Sift flour and salt into bowl, add egg well beaten, milk and Crisco. Beat five minutes then strain into cup. Have kettle of Crisco on fire and heat until cube of bread will become golden brown in sixty seconds. Heat timbale iron in hot Crisco, let stand two or three minutes, then drain and dip into batter to half inch of top of iron; submerge in Crisco and fry until batter is crisp and lightly browned. Remove from iron and drain on paper. If batter does not cling to iron, then iron is not hot enough. If Crisco sizzles considerably, and batter case spreads out and drops from the iron, mold is too hot. If iron is lowered too far into batter the case will come over top of iron and be difficult to remove. Creamed dishes of all kinds can be served in these cases. Cold custards, cooked vegetables, fruits or ices may be also served in the cases. Sufficient for forty cases. Vegetable Pie 1/4 cupful melted Crisco 6 potatoes 2 carrots 1 parsnip 1/2 head celery 1 cupful peas 1 egg 1 cupful sliced beans 2 onions 4 tomatoes Pepper and salt to taste Sufficient white vegetable stock to cover 1 teaspoonful powdered herbs Peel and slice potatoes and partly boil them. Then prepare parsnip, carrots, celery and onions, and cook them for fifteen minutes. Grease large fireproof dish and place in all vegetables in layers, with herbs, Crisco, salt and pepper to taste. Pour in white stock, cover with layer of sliced potatoes and bake in moderate oven for one and a half hours. Sufficient for one large savory pie. When there is any doubt as to the freshness of eggs, they...… (mais)
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This copy is actually the 14th, not the first edition. ( )
  bobandjohn | Apr 2, 2016 |
Written in the days before manufacturers had to substantiate any of their claims, Story of Crisco is a mashed-up monument to 20th century advertising tactics. Why take our chances with dirty old animal fats, when modern science has produced a clean, sweet, pure, perfectly digestible wonder food? Sure, they admit, people love butter. But have you ever eaten a stick of plain butter? Have you? The writers urge you to give it a shot, and then eat some straight Crisco. See? Equally bad!

It's simply impossible to imagine a more pleasant place than the gleaming, sterile, modern factory in which Crisco is produced, the book trills at us. In fact, the virgin purity of Crisco is such that it remains untouched by human hand until you yourself tear open the seal in the privacy of your own kitchen, after which it remains in an incorruptible state of grace, like one of those saints whose body never goes bad after death. Its purity is so inviolable, in fact, that you could endlessly reuse it, frying fish and then donuts and then salad and then fish again, and it would never be tainted by its contents. A miracle! Lest any non-catholic consumers have been put off by the imagery at this point, the book then assures us that Crisco is suitable for vegetarians and (in a peculiarly messianic twist) that it is also the food that the Hebrew Race has been waiting for for 4,000 years. How did we all get by in the Dark Ages Before Crisco?

The recipes range from the helpful (pie crust) to the dubious (Crisco fruit fudge), to the strangely tasty-sounding (curried egg and anchovy sandwich? I may try that one), in an effort to prove that Crisco is an essential part of every meal, from salad to dessert.

The illustrations are equally strange and delightful. Recommended reading for fellow cookbook fans and for anyone interested in highly manipulative ad campaigns.
( )
  paperloverevolution | Mar 30, 2013 |
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Excerpt: ... small onions 1 cupful hot water Salt and red pepper to taste 1/4 cupful chopped olives Wash rice and put it in bowl, add Crisco, seasonings, cheese, hot water, tomatoes, olives, and onions cut in small pieces. Turn into a Criscoed fireproof dish and bake in moderate oven one hour, or until rice is tender. Timbale Molds 1 teaspoonful melted Crisco 3/4 cupful flour 1 egg 1/2 teaspoonful salt 1/2 cupful milk Sift flour and salt into bowl, add egg well beaten, milk and Crisco. Beat five minutes then strain into cup. Have kettle of Crisco on fire and heat until cube of bread will become golden brown in sixty seconds. Heat timbale iron in hot Crisco, let stand two or three minutes, then drain and dip into batter to half inch of top of iron; submerge in Crisco and fry until batter is crisp and lightly browned. Remove from iron and drain on paper. If batter does not cling to iron, then iron is not hot enough. If Crisco sizzles considerably, and batter case spreads out and drops from the iron, mold is too hot. If iron is lowered too far into batter the case will come over top of iron and be difficult to remove. Creamed dishes of all kinds can be served in these cases. Cold custards, cooked vegetables, fruits or ices may be also served in the cases. Sufficient for forty cases. Vegetable Pie 1/4 cupful melted Crisco 6 potatoes 2 carrots 1 parsnip 1/2 head celery 1 cupful peas 1 egg 1 cupful sliced beans 2 onions 4 tomatoes Pepper and salt to taste Sufficient white vegetable stock to cover 1 teaspoonful powdered herbs Peel and slice potatoes and partly boil them. Then prepare parsnip, carrots, celery and onions, and cook them for fifteen minutes. Grease large fireproof dish and place in all vegetables in layers, with herbs, Crisco, salt and pepper to taste. Pour in white stock, cover with layer of sliced potatoes and bake in moderate oven for one and a half hours. Sufficient for one large savory pie. When there is any doubt as to the freshness of eggs, they...

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641.5Technology Home and family management Food And Drink Cooking, cookbooks

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