2 tablespoonfuls Crisco 1 can or 14 ears corn 2 tablespoonfuls flour 2 cupfuls milk 1/2 teaspoonful sugar Pepper and salt to taste 1 egg Breadcrumbs

For chicken. Draw, wash and dry chicken, then cut into neat joints, sprinkle with salt and pepper.  Heat Crisco in frying pan, add clove of garlic and pepper cut in small pieces.  When garlic turns brown take out, put chicken in, fry till brown, then cover closely, allow to simmer till ready.  A short time before covering chicken, add tomatoes peeled and cut in small pieces.

For croquettes. Drain liquor from can of corn, or grate ears, and chop kernels fine.  Blend Crisco and flour together in pan over fire, add milk, stir till boiling and cook five minutes, stirring all the time, add seasonings, and corn, and cook five minutes, then allow to cool.  When cold, form lightly with floured hands into neat croquettes, brush over with beaten egg, toss in crumbs and fry in hot Crisco to a golden brown.  Drain.  Place chicken on hot platter, garnish with croquettes and serve hot.

Fried Sweetbreads

  Sweetbreads
  Egg
  Breadcrumbs
  Crisco
  Peas or new Potatoes
  Rich brown gravy

Sweetbreads should always be blanched before using.  To blanch, soak in cold water two hours, changing water 3 or 4 times.  Put into saucepan, cover with cold water, add little salt, and skim well as water comes to boil.  Simmer from ten to thirty minutes, according to kind of sweet-bread used.  Remove to basin of cold water until cold, or wash well in cold water and press between two plates till cold.  Dry, remove skin, cut in slices, coat with beaten egg and toss in breadcrumbs, and fry in hot Crisco to a golden brown.  Serve round peas or new potatoes, with rich brown gravy.

For those whose digestions are at fault, sweetbreads ought to be eaten as a daily ration if the pocketbook will afford it.  For this special part of the animal’s anatomy is that one of all the viscera whose mission is to help digestion.  It is of the very pancreas itself, that stomach gland of marvelously involved structure which elaborates the powerful pancreatic juice.  It is alkaline in nature, able to digest starches, fats, and most of what escapes digestion in the stomach proper.  It received its name from a fancied resemblance in its substance and formation to the rising lumps of dough destined for bread.

Kidney Omelet

4 kidneys 6 tablespoonfuls Crisco 6 eggs Salt and pepper to taste 1 tablespoonful chopped parsley 2 tablespoonfuls cream

Melt 2 tablespoonfuls Crisco in frying pan.  Skin kidneys and cut into small dice and toss them into hot Crisco three minutes.  Whisk whites of eggs to stiff froth, then add yolks, seasonings, parsley, and cream, then add kidney.  Make remaining Crisco hot in omelet pan or frying pan, pour in omelet and fry over clear fire six minutes.  When the edges are set, fold edges over so that omelet assumes an oval shape; be careful that it is not done too much; to brown the top, hold pan before fire, or put it in oven; never turn an omelet in the pan.  Slip it carefully on a hot dish and serve the instant it comes from the fire.