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 potatoes; grate a little cheese over top, sprinkle with breadcrumbs and bake five minutes in hot oven.

Eggplant en Casserole

4 tablespoonfuls melted Crisco 1 large eggplant 3 small onions 2 garlic cloves 3 tomatoes 1 green pepper Salt and pepper to taste

Slice eggplant into thin slices, then slice onions, garlic, tomatoes and pepper quite thin.  Arrange them, alternately, in a Criscoed casserole, seasoning each layer with salt and pepper.  Pour in melted Crisco and cover.  Cook over slow fire or in moderate oven till the eggplant is tender.  Serve hot or cold.

Fried Parsley

  Crisco
  1 bunch parsley
  Salt and pepper to taste

Wash, pick and dry the parsley; put into frying basket and immerse in hot Crisco fifteen seconds or until crisp.  Drain and sprinkle with salt and pepper.  It should be a nice green color.  If it turns black it has been too long in the fat.

Green Peas a la Maitre d’Hotel

4 tablespoonfuls Crisco 1 quart shelled peas Salt and pepper to taste 1 tablespoonful lemon juice 2 sprigs mint 1 tablespoonful chopped parsley 1 teaspoonful sugar

Shell peas and throw into plenty boiling water containing a teaspoonful of salt, sugar, and mint; boil fast until tender, then drain.  Mix lemon juice with Crisco and parsley; stir this among peas, reheat them, and serve at once.