Fruit Salad

(From my special vintage recipe collection)

DRESSING
1 tablespoonful vegetable shortening
Pinch of salt
2 tablespoonfuls sugar
2 tablespoonfuls vinegar
2 eggs
1/2 pint whipped cream

SALAD
24 marshmalows
1 can pineapple
2 juicy apples
6 oranges
Lettuce leaves

For salad. Cut fruit and marshmallows into small pieces, then mix and chill.
For dressing. Beat up eggs in double boiler, add vinegar, sugar, salt, shortening and cook until thick. Cool and add whipped cream. Mix with fruit and serve on crisp lettuce leaves.

Hurry Up Cake

(From my special vintage recipe collection)

3/4 cupful sugar
1 and 1/2 cupfuls flour
4 tablespoonfuls vegetable shortening
1/2 teaspoonful almond extract
1/2 teaspoonful lemon extract
2 whites of eggs
1/4 teaspoonful salt
2 teaspoonfuls baking powder
Milk

Sift flour, baking powder, salt and sugar into bowl. Put whites of eggs into measuring cup, add shortening, and fill cup with milk. Add to dry mixture with extracts and beat vigorously six minutes. Pour into small greased and floured cake tin and bake in moderate oven forty-five minutes. Cake may be frosted if liked.
Sufficient for one small cake.

Boiling Water Cake

(From my special vintage recipe collection)

1 cupful boiling water
1 cupful sugar
1/2 cupful vegetable shortening
1 egg
1/4 cupful chopped candied citron peel
1 cupful sultana raisins
2 and 1/2 cupfuls flour
1/2 teaspoonful salt
2 teaspoonfuls baking powder
1/4 teaspoonful grated nutmeg
1/2 teaspoonful lemon extract

Put shortening and sugar into basin, pour boiling water over them; let stand till cold, then add egg well beaten, sift in flour, salt, baking powder, add nutmeg, add peel, raisins, and lemon extract, and mix well. Turn into greased and floured small square tin and bake in moderate oven half hour. Cool and cover with boiled frosting.
Sufficient for one small cake.

Baking Powder Biscuits

(From my special vintage recipe collection)

2 cupfuls flour
2 tablespoonfuls vegetable shortening
*2 teaspoonfuls baking powder
1 teaspoonful salt
Milk

Mix and sift twice dry ingredients. Work in shortening with finger tips, add gradually milk, mixing with knife to soft dough. Toss on floured board; pat and roll to one-half inch thickness. Shape with biscuit cutter. Place on greased tin and bake in hot oven twelve minutes. To have good biscuits dough should be handled as little as possible, just enough to get in shape to cut. Milk or water used for mixing should be very cold, and biscuits should be gotten into oven at once after adding liquid to flour. If top of each biscuit is lightly brushed over with melted shortening before baking, crust will be much nicer.
Sufficient for fifteen biscuits.

*Amount of baking powder may be increased if especially raised biscuits are desired. 2 teaspoonfuls, however, is most healthful amount.

Eggplant en Casserole

(From my special vintage recipe collection)

4 tablespoonfuls melted vegetable shortening
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 greased casserole, seasoning each layer with salt and pepper. Pour in melted shortening and cover. Cook over slow fire or in moderate oven till the eggplant is tender.
Serve hot or cold.

Mushrooms au Gratin

(From my special vintage recipe collection)

4 tablespoonfuls vegetable shortening
14 large mushrooms
1 egg
Salt, pepper, and red pepper to taste
1 tablespoonful chopped suet
1 tablespoonful chopped parsley
2 tablespoonfuls chopped cooked meat
2 tablespoonfuls breadcrumbs
1/2 cupful stock

Beat up 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 shortening in each. Then put heaping teaspoonful of forcemeat in each one, and cover with crumbs. Lay on greased tin, add stock, and bake fifteen minutes. Serve on hot dish with gravy poured around.
Sufficient for fourteen mushrooms.

Chocolate Brownies

(From my special vintage recipe collection)

1cupful sugar
6 tablespoonfuls vegetable shortening
2 eggs
2 squares chocolate
1/3 teaspoonful salt
1/2 cupful flour
1 cupful chopped English walnut meats
1 teaspoonful vanilla extract
3 tablespoonfuls boiling water

Cream shortening and sugar together, add eggs well beaten, chocolate dissolved in boiling water, salt, flour, vanila, an nuts. Divide and spread thin in 2 greased square pans and bake in slow oven from twenty to twenty-five minutes. Cut in strips and serve with ice cream. These are a cross between cookies and heavy cake.
Sufficient for fifty brownies.

New Potatoes a la France

(From my special vintage recipe collection)

3 tablespoonfuls vegetable shortening
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 shortening, parsley, and lemon juice. Toss them about gently in pan a few minutes, and serve on hot dish.

Baked Halibut

(From my special vintage recipe collection)

2 lbs. halibut
1 cupful tomatoes
2 tablespoonfuls flour
2 tablespoonfuls vegetable shortening
3/4 teaspoonful salt
1/8 teaspoonful pepper

Clean fish, season with salt and pepper, dredge with flour, place in a baking pan greased with vegetable shortening, pour over tomatoes, and dot with vegetable shortening. Bake in a moderate oven, basting often.