File:American cookery (1915) (14804389543).jpg

Identifier: americancookery19unse_0 (find matches)
Title: American cookery
Year: 1914 (1910s)
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Publisher: New York (etc.) : Whitney Publications (etc.)
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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leaves, crumbled fine beforemeasuring, half a teaspoonful of blackpepper, one-fourth a teaspoonful ofcayenne, one-eighth a teaspoonful ofsummer savory, one pint of celery (cutfine or ground), and one sour apple inthin bits. Melt one-third a pound ofbutter, and in it fry for five minutes oneonion of medium size, chopped fine.Pour this over the other ingredients, andmix thoroughly. Beat three eggs. Addone pint of milk, and pour over the mix-ture. Let stand to soften the crumbs,while three cups of nut-meats — pecans,filberts, and Brazil nuts — are groundfine. Reserve one tablespoonful of theground nuts for the sauce, and mix therest into the crumbs. When the wholeis well mixed, shape it into a loaf fourinches wide and three or more inchesthick. Butter a perforated tin sheet,set the loaf upon it, and set to cook in arathei slow oven. Bake one hour and ahalf, basting often with butter melted inhot water. Serve on a hot platter.Garnish with slices of orange and pars- 388 ADVERTISEMENTS
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Here it is Through the length and breadth of the country, inbig stores and little, Crisco is now a staple. Storekeepers everywhere are selling it, not merelyto meet the demand, but because they are enthusiasticover its many merits. The use of Crisco in their own homes has shown themthat in economy, digestibility and convenience Crisco iswhat they tell their customers—*the ideal cooking fat*. (risco ^L. For Frying ■FoiShoHening^fm, For Cake Making Crisco is rapidly taking the place of butter and lard for cooking.It is more convenient, more digestible and more appetizing thanlard. It is more economical than butter. It is made in a specially designed building lined with tile andHooded with sunshine. If you want to know more about Crisco and the conditions underwhich it is prepared, send for the Calendar of Dinners.This cloth-bound, gold-stamped book contains, besides the storyof Crisco, a different dinner menu for every day of the yearand 615 recipes tested by the well-known cooking

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