Crisco a pudding dish and dust it over with breadcrumbs. Put layer of breadcrumbs at bottom, then spread in rhubarb. Beat Crisco and sugar till creamy, beat in yolks of eggs, add grated rind of lemon, sift in flour and salt. Spread this mixture over rhubarb and bake in moderate oven twenty minutes. Beat up whites of eggs to stiff froth, add one tablespoonful of sifted sugar and half teaspoonful lemon juice. Drop in spoonfuls on top of pudding and return to oven to brown lightly. Spanish Rice 1/2 cup Crisco 1/2 cupful grated cheese 6 tablespoonfuls rice 1 can tomatoes 5 small onions 1 cupful hot water Salt and red pepper to taste 1/4 cupful chopped olives Wash rice and put it in bowl, add Crisco, seasonings, cheese, hot water, tomatoes, olives, and onions cut in small pieces. Turn into a Criscoed fireproof dish and bake in moderate oven one hour, or until rice is tender. Timbale Molds 1 teaspoonful melted Crisco 3/4 cupful flour 1 egg 1/2 teaspoonful salt 1/2 cupful milk Sift flour and salt into bowl, add egg well beaten, milk and Crisco. Beat five minutes then strain into cup. Have kettle of Crisco on fire and heat until cube of bread will become golden brown in sixty seconds. Heat timbale iron in hot Crisco, let stand two or three minutes, then drain and dip into batter to half inch of top of iron; submerge in Crisco and fry until batter is crisp and lightly browned. Remove from iron and drain on paper. If batter does not cling to iron, then iron is not hot enough. If Crisco sizzles considerably, and batter case spreads out and drops from the iron, mold is too hot. If iron is lowered too far into batter the case will come over top of iron and be difficult to remove. Creamed dishes of all kinds can be served in these cases. Cold custards, cooked vegetables, fruits or ices may be also served in the cases. Sufficient for forty cases. Vegetable Pie 1/4 cupful melted Crisco 6 potatoes 2 carrots 1 parsnip 1/2 head celery 1 cupful peas 1 egg 1 cupful sliced beans 2 onions 4 tomatoes Pepper and salt to taste Sufficient white vegetable stock to cover 1 teaspoonful powdered herbs Peel and slice potatoes and partly boil them. Then prepare parsnip, carrots, celery and onions, and cook them for fifteen minutes. Grease large fireproof dish and place in all vegetables in layers, with herbs, Crisco, salt and pepper to taste. Pour in white stock, cover with layer of sliced potatoes and bake in moderate oven for one and a half hours. Sufficient for one large savory pie. [Illustration] EGGS [Illustration]