Boil cauliflowers in salted water till tender, then drain and set near fire till quite dry. Remove all green parts and press flower through a potato ricer upon a hot dish, on which they are to be served. In no way crush the mass as it falls from the ricer. Sprinkle over with melted Crisco. Surround dish with poached eggs, each laid upon square of toasted buttered bread. Dust each egg with salt and a little paprika. Serve very hot. Craigie Toast 3 tablespoonfuls Crisco 4 eggs 4 tomatoes Salt and pepper to taste 1/2 cupful milk Toast 1 teaspoonful chopped gherkin or capers Skin, seed and chop tomatoes, add eggs well beaten, gherkin, milk, salt and pepper. Melt Crisco, add other ingredients and stir over fire till thoroughly hot. Serve at once on toast. The mixture may also be baked in oven twenty minutes and then garnished with small pieces of toast. Sufficient for four pieces of toast. Excellent Lemon Mincemeat 1/2 cupful Crisco 2 large lemons 4 apples 1/4 lb. chopped candied lemon peel 1 lb. currants 1-3/4 cupfuls sugar 1 teaspoonful powdered cinnamon 1 teaspoonful powdered ginger 1/2 teaspoonful grated nutmeg 1/2 teaspoonful powdered allspice 1/4 teaspoonful powdered cloves 1 teaspoonful salt 1/2 cupful seeded raisins 1/2 cupful chopped nut meats Extract juice from lemons and remove pips. Now put lemons into saucepan, cover with cold water, and boil until lemon feels quite tender. Change water at least twice, drain and pound peel to a paste, add apples, cored, peeled and chopped, lemon peel, Crisco, currants, raisins, salt, spices, lemon juice, nut meats, and sugar. Put into a jar and cover. This mincemeat is excellent for pies and tartlets. Sufficient for four pies. German Tart For Pastry 6 tablespoonfuls Crisco 3/4 cupful flour 3/4 cupful potato flour 1 tablespoonful sugar 1/2 teaspoonful mixed spices 1/4 teaspoonful salt 1 teaspoonful lemon juice Cold water For Mixture 3 apples 3/4 cupful prunes 4 tablespoonfuls sugar 1/2 lemon 1/2 cupful water 1 tablespoonful cakecrumbs