5 Vintage Crisco Recipes

While browsing 'The Art of Cooking and Serving' by Sarah Field Splint, the 1927 edition, I found the following recipes that appeared interesting. All recipes involve Crisco, which was then a Proctor & Gamble product. The first one just grossed me out. The second sounded good. The third I'd never try but the title was kind of neat. The fourth and fifth I may actually try.

Fried Eels

Skin eels. Split down middle and clean. Cut in 3 inch lengths and wipe dry. Roll in crumbs, dip in slightly beaten diluted with 2 tablespoons water, and roll again in crumb. Fry in deep hot Crisco 6 to 8 minutes. Garnish with parsley and slices of lemons.

Sweet Potato Croquettes

2 cups hot mashed sweet potato
2 tablespoons Crisco
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar
2 eggs
1/2 cup fine bread crumbs
2 tablespoons water

Mix sweet potato with Crisco, salt, pepper, sugar and one well-beaten egg. Beat well. If mixture is too stiff, add a little hot milk. Shape into croquettes. Roll in crumbs, dip in beaten egg diluted with water, and roll again in crumbs. Fry in deep hot Crisco until brown and drain on unglazed paper.

A nice accompaniment to baked ham.

Ring-Tum-Diddy
1/2 pound grated American Cheese
1/2 teaspoon salt
Few grains cayenne
1 can tomato soup
Toasted crackers

Mix cheese in a saucepan over a low fire. Add salt, cayenne and tomato soup. Stir until well mixed and heat thoroughly. Sever on toasted crackers.

Molasses Crisps

1/4 cup Crisco
1/2 cup sugar
3/4 cup molasses
1 cup flour
3/4 teaspoon salt

Melt Crisco, add sugar and molasses and bring to boiling point. Cool slightly and add flour and salt. Drop by teaspoons 2 inches apart on a greased sheet. Cook in moderate oven (325 degrees F.) 15 minutes. Remove from the pan when beginning to cool and turn quickly around the finger to form rolls.

This recipe makes about 36 cookies.

Marshmallow Frosting
1/2 pound marshmallows
1 cup sugar
1/4 cup water
1 egg white
1/2 teaspoon vanilla
Few grains salt

Cut marshmallows in pieces and melt over hot water. Cook sugar and water together to 240 degrees F. (or until the syrup forms a rather firm ball when tested in cold water). Pour the syrup slowly over the stiffly beaten egg whites and beat until stiff. Add melted marshmallows and beat until smooth and thick enough to spread. Add vanilla and salt.