egg, add suet, breadcrumbs, meat, parsley, and seasonings.
Wash and remove centers from mushrooms, season with salt, pepper, and
red pepper, also place tiny piece of Crisco in each. Then put heaping
teaspoonful of forcemeat in each one, and cover with crumbs. Lay on
Criscoed tin, add stock, and bake fifteen minutes. Serve on hot dish
with gravy poured round.

Sufficient for fourteen mushrooms.

New Potatoes a la France

3 tablespoonfuls Crisco
2 lbs. new potatoes
2 sprigs mint
1 teaspoonful salt
1 tablespoonful chopped parsley
1 tablespoonful lemon juice

Wash and scrape potatoes. With round vegetable cutter scoop out from
potatoes a number of little balls like marbles; boil these till tender
in water, to which have been added salt and mint. Drain, add Crisco,
parsley, and lemon juice. Toss them about gently in pan a few minutes,
and serve on hot dish.

Potato Pone

2 tablespoonfuls Crisco
1 generous cupful grated raw sweet potatoes
1 cupful molasses
1 cupful milk
1 teaspoonful powdered ginger
1/2 teaspoonful powdered cinnamon
1/2 teaspoonful salt
1 tablespoonful chopped candied orange peel
1/2 cupful sugar

Grate potatoes or put them through meat chopper, add molasses, sugar,
milk, Crisco, salt, spices, and orange peel. Mix well, turn into
Criscoed fireproof dish and bake in moderate oven till firm.

Sufficient for one small pone.

Savory Lentil Dish

4 tablespoonfuls melted Crisco
1 cupful lentils
1 bay leaf
3 springs parsley
1 chopped onion
Salt, pepper, and powdered mace to taste
1 cupful boiled rice
1-1/2 cupfuls highly seasoned tomato sauce

Wash lentils and soak in plenty of cold water four hours. Put into
boiling salt water, add bay leaf, parsley, seasonings and cook till
tender. Chop and fry onion in 3 tablespoonfuls of Crisco, add lentils,
rice and remainder of Crisco, stir and allow to get hot. Turn into hot
dish and pour over tomato sauce.

Stuffed Beets

2 tablespoonfuls Crisco
6 beets
2 green peppers
2 tablespoonfuls breadcrumbs
1/2 teaspoonful onion juice
Salt and pepper to taste
Watercress

Select 6 smooth even-sized beets and boil in boiling salted water
until tender. Peel, remove root end and remove center, leaving shell
about half inch thick. Remove stems and seeds from peppers; cover
peppers with boiling water ten minutes. Dice them with scooped out
beet, add Crisco, breadcrumbs, and seaso