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 seasonings.  Mix and divide into beet shells, dot with Crisco and bake in moderate oven twenty minutes.  Serve garnished with watercress.

Sufficient for six beets.

Stuffed Eggplant

3 tablespoonfuls Crisco 3 small eggplants 1/2 cupful breadcrumbs 1-1/2 cupfuls stock 1/2 cupful chopped cooked chicken or veal 1 egg Salt, pepper, and nutmeg to taste 1/2 cupful white wine Criscoed crumbs 1 tablespoonful flour 1 tablespoonful sherry

Cut eggplants in halves and scoop out inside, leaving shell half inch thick.  Soak 1/2 cupful breadcrumbs in 1/2 cupful stock ten minutes, then add cooked chicken, 2 tablespoonfuls melted Crisco, egg, well beaten, and seasoning of salt, pepper and nutmeg.  Divide this forcemeat into eggplants, sprinkle Criscoed crumbs on top, set them in greased pan, pour in rest of stock and white wine and bake half hour in moderate oven.  Serve on hot dish with following sauce.

Put 1 tablespoonful Crisco and 1 tablespoonful flour into saucepan and blend over fire, add sherry and 1 cupful liquor from pan in which they were baked, and cook five minutes.

Sufficient for three eggplants.

Stuffed Potatoes

(Kate B. Vaughan)

2 tablespoonfuls melted Crisco 6 large potatoes 2 tablespoonfuls grated cheese 1 yolk of egg Salt and pepper to taste

Wash six well shaped white potatoes and rub skin with Crisco.  Bake until tender, cut slice off one end, and with a teaspoon remove all potato from shells.  Mash the potato, adding Crisco, cheese, seasonings, and egg yolk.  Refill shells and bake fifteen minutes.  Serve hot on napkin.

Sufficient for six potatoes.

Viennese Carrots