3 tablespoonfuls Crisco 1/2 cupful lentils 1/2 cupful milk 1/2 cupful water 1 teaspoonful curry powder 1 small onion 1 tablespoonful lemon juice 1 cupful boiled rice Salt and pepper to taste Wash lentils and soak them in milk twelve hours. Melt Crisco slice onion and fry a pale brown, add curry powder, milk, water, seasonings, and lentils, simmer two hours and add lemon juice just before serving, Serve with rice. Corn Fritters 1 tablespoonful melted Crisco 1 can crushed corn 1 cupful flour 1 teaspoonful baking powder 2 teaspoonfuls salt 1/4 teaspoonful white pepper 3 tablespoonfuls milk Put corn into bowl, add Crisco, salt, pepper, flour, baking powder, and milk. Mix well and drop in spoonfuls on a Criscoed griddle. Fire brown on both sides. These fritters are a palatable accompaniment to roast chicken. Sufficient for twelve fritters. Corn, Okra and Tomatoes 2 tablespoonfuls Crisco 2 tablespoonfuls sugar Salt and pepper to taste 6 ears corn 6 okra pods 6 tomatoes 2 cupfuls water Cut corn from cob, put into saucepan, cover with water and bring to boil. Scald and skin tomatoes and cut okra into cross sections half inch long. Add both to corn with Crisco and seasonings. Stir and cook until tender. Serve hot. Curried Cauliflower 4 tablespoonfuls Crisco 1 cauliflower 1 sliced onion 1 dessertspoonful curry powder 1 tablespoonful lemon juice 1/4 teaspoonful salt 1 cupful stock or water Boil cauliflower in boiling salted water till tender, drain, then divide into small flowerets. Fry onion in Crisco a few minutes, then add curry powder, lemon juice and stock or water. Simmer fifteen minutes, then strain into clean saucepan. Add cauliflower and salt and simmer fifteen minutes. Serve hot. Creamed Potatoes au Gratin 2 tablespoonfuls Crisco 1 quart peeled and diced potatoes 2 cupfuls milk 1 tablespoonful flour 1 cupful grated cheese 1 teaspoonful salt 1/4 teaspoonful white pepper Few breadcrumbs Cut potatoes in about 11/2-inch pieces, then boil carefully in boiling salted water. When done, drain, and pour into Criscoed fireproof dish. Blend Crisco and flour in saucepan over fire, add milk, stir till boiling, then add cheese and seasonings. Pour over potatoes; grate a little cheese over top, sprinkle with breadcrumbs and bake five minutes in hot oven. Eggplant en Casserole 4 tablespoonfuls melted Crisco 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 Criscoed casserole, seasoning each layer with salt and pepper. Pour in melted Crisco and cover. Cook over slow fire or in moderate oven till the eggplant is tender. Serve hot or cold. Fried Parsley Crisco 1 bunch parsley Salt and pepper to taste