pan with
Crisco and fry few minutes adding seasonings. Turn into Criscoed
fireproof dish and brown in oven.

Lentils and Rice

3 tablespoonfuls Crisco
1/2 cupful lentils
1/2 cupful milk
1/2 cupful water
1 teaspoonful curry powder
1 small onion
1 tablespoonful lemon juice
1 cupful boiled rice
Salt and pepper to taste

Wash lentils and soak them in milk twelve hours. Melt Crisco slice
onion and fry a pale brown, add curry powder, milk, water, seasonings,
and lentils, simmer two hours and add lemon juice just before serving,
Serve with rice.

Corn Fritters

1 tablespoonful melted Crisco
1 can crushed corn
1 cupful flour
1 teaspoonful baking powder
2 teaspoonfuls salt
1/4 teaspoonful white pepper
3 tablespoonfuls milk

Put corn into bowl, add Crisco, salt, pepper, flour, baking powder,
and milk. Mix well and drop in spoonfuls on a Criscoed griddle. Fire
brown on both sides. These fritters are a palatable accompaniment to
roast chicken.

Sufficient for twelve fritters.

Corn, Okra and Tomatoes

2 tablespoonfuls Crisco
2 tablespoonfuls sugar
Salt and pepper to taste
6 ears corn
6 okra pods
6 tomatoes
2 cupfuls water

Cut corn from cob, put into saucepan, cover with water and bring to
boil. Scald and skin tomatoes and cut okra into cross sections half
inch long. Add both to corn with Crisco and seasonings. Stir and cook
until tender. Serve hot.

Curried Cauliflower

4 tablespoonfuls Crisco
1 cauliflower
1 sliced onion
1 dessertspoonful curry powder
1 tablespoonful lemon juice
1/4 teaspoonful salt
1 cupful stock or water

Boil cauliflower in boiling salted water till tender, drain, then
divide into small flowerets. Fry onion in Crisco a few minutes, then
add curry powder, lemon juice and stock or water. Simmer fifteen
minutes, then strain into clean saucepan. Add cauliflower and salt and
simmer fifteen minutes. Serve hot.

Creamed Potatoes au Gratin

2 tablespoonfuls Crisco
1 quart peeled and diced potatoes
2 cupfuls milk
1 tablespoonful flour
1 cupful grated cheese
1 teaspoonful salt
1/4 teaspoonful white pepper
Few breadcrumbs

Cut potatoes in about 11/2-inch pieces, then boil carefully in boiling
salted water. When done, drain, and pour into Criscoed fireproof dish.
Blend Crisco and flour in saucepan over fire, add milk, stir till
boiling, then add cheese and seasonings. Pour over pota