/2 cupful Crisco
1/4 lb. chopped onions
1/2 lb. cold boiled mashed potatoes
1/2 lb. breadcrumbs
Salt and pepper to taste
2 beaten eggs

Mix all ingredients thoroughly well together with wooden spoon, then
form into sausages; tie each well in cloth, and boil exactly as a
roly-poly. If not to be eaten when newly cooked, put aside, and untie
when wanted. This sausage is also good if oatmeal is added instead of
breadcrumbs, or it may be made half oatmeal and half breadcrumbs.

Sufficient for twelve sausages.

Potatoes Sefton

1 tablespoonful Crisco
3 baked potatoes
Salt, pepper, and red pepper to taste
1 yolk of egg
1 tablespoonful cream
Chopped parsley
Watercress

Split potatoes in halves lengthways. Scoop out centers, rub them
through a sieve, add seasonings, melted Crisco, yolk of egg, and
cream. Beat well till light, then put mixture into forcing bag with
tube, force into potato cases which should be dried. Heat in moderate
oven. Sprinkle a little chopped parsley on top and serve decorated
with watercress.

Sufficient for three potatoes.

Rice a la Maigre

4 tablespoonfuls Crisco
1 grated shallot
1/2 cupful boiled rice
4 chopped hard-cooked eggs
1 tablespoonful white sauce
1 raw egg
1 cupful thick tomato sauce
Salt, pepper, and paprika to taste
3 baked tomatoes
1 tablespoonful chopped parsley

Fry shallot in Crisco, then add rice, two of the hard-cooked eggs,
white sauce, raw yolk of egg, and seasonings. Stir over fire till very
hot, then turn out on to hot dish; pour over tomato sauce, sprinkle
with parsley and garnish with remainder of eggs, and baked tomatoes.

Rhubarb Pudding

4 tablespoonfuls Crisco
4 tablespoonfuls sugar
2 eggs
1 lemon
1/2 cupful flour
1 cupful stewed rhubarb
1/2 teaspoonful salt
Few breadcrumbs

Crisco a pudding dish and dust it over with breadcrumbs. Put layer of
breadcrumbs at bottom, then spread in rhubarb. Beat Crisco and sugar
till creamy, beat in yolks of eggs, add grated rind of lemon, sift in
flour and salt. Spread this mixture over rhubarb and bake in moderate
oven twenty minutes. Beat up whites of eggs to stiff froth, add one
tablespoonful of sifted sugar and half teaspoonful lemon juice. Drop
in spoonfuls on top of pudding and return to oven to brown lightly.

Spanish Rice

1/2 cup Crisco
1/2 cupful grated cheese
6 tablespoonfuls rice
1 can tomatoes
5 small onio