baking powder, sour milk and sufficient flour to make stiffish dough.
Roll out on floured baking board, cut with large round cutter, and fry
in hot Crisco until well cooked and nicely browned on both sides. Drain
and serve with hot apple sauce.
Sufficient for twenty cakes.
Fruit Cookies
1 teaspoonful salt
2 cupfuls brown sugar
1 cupful Crisco
1 cupful chopped raisins
1 cupful chopped English walnut meats
3 eggs
1 teaspoonful powdered cinnamon
½ teaspoonful powdered allspice
1 teaspoonful powdered ginger
1½ teaspoonfuls baking soda
2 tablespoonfuls sour milk
Flour
Cream Crisco and sugar together, add salt, eggs well beaten, soda mixed
with milk, spices, raisins, nuts, and enough flour to make stiff dough.
About 5 cupfuls flour will be sufficient. Roll out, cut with cooky
cutter, lay on Criscoed tins and bake in moderate oven from ten to
twelve minutes.
Sufficient for sixty cookies.
Fruit Drop Cakes
1 cupful sugar
½ cupful Crisco
2 cupfuls flour
2 teaspoonfuls baking powder
1 teaspoonful salt
4 tablespoonfuls currants
4 tablespoonfuls chopped nut meats
2 tablespoonfuls chopped candied citron peel
3 eggs
⅔ cupful milk
1 teaspoonful vanilla extract
Cream Crisco and sugar together, add yolks of eggs well beaten. Beat
whites stiffly and add alternately with milk. Add sifted flour, baking
powder and salt, then fruits, nuts and extract. Divide mixture into
Criscoed and floured gem pans, and bake twenty minutes in moderate oven.
Sufficient for eighteen drop cakes.
Fruit Rolls
1 cupful milk
1 yeast cake
¼ cupful lukewarm water
¼ cupful sugar
¼ cupful melted Crisco
2 teaspoonfuls salt
2 eggs
½ cupful chopped cocoanut
⅛ lb. chopped candied citron peel
½ cupful chopped English walnut meats
½ cupful currants
½ cupful sultana raisins
½ teaspoonful powdered cinnamon
½ teaspoonful powdered mace
Flour
Scald milk, when lukewarm add yeast cake dissolved in tepid water and
1½ cupfuls flour, beat well, cover and let rise till light. Add sugar,
salt, eggs well beaten, Crisco and enough flour to knead; knead, let
rise again. Roll out one-eighth inch thick, spread with melted Crisco,
sprinkle with sugar, cinnamon and mace, fruit and nuts; roll like
jelly roll and cut in one inch pieces. Place pieces in Criscoed pan,
let rise, brush over with melted Crisco, and bake in hot oven twenty
minutes.
Sufficient for sixteen rolls.
Ginger Snaps
2 cupfuls molasses
1 cupful brown sugar
1 cupful Crisco
2 teaspoonfuls baking soda
2 teaspoonfuls powdered ginger
1 teaspoonful powdered mace
1 teaspoonful salt
2 tablespoonfuls boiling water
Flour
Cream Crisco and sugar together, add molasses, spices, salt, soda mixed
with boiling water and sufficient flour to make stiff paste. Roll out
thin, cut with small cutter, lay on Criscoed tins and bake in hot oven
from five to seven minutes.
Sufficient for one hundred snaps.
Ginger Gems
1 cupful sugar
½ cupful Crisco
¾ cupful chopped preserved ginger
2 eggs
1 cupful milk
3 cupfuls flour
3 teaspoonfuls baking powder
½ teaspoonful salt
Cream Crisco and sugar together, then add eggs well beaten. Sift flour,
baking powder, and salt together and add alternately with milk to first
mixture. Now mix in ginger and divide mixture into Criscoed and floured
gem pans and bake in hot oven twenty-five minutes.
Sufficient for sixteen gems.
Gluten Bread
2 cupfuls scalded milk
2 cupfuls boiling water
2 teaspoonfuls salt
1 egg
2 tablespoonfuls Crisco
¼ cupful warm water
½ yeast cake
3 cupfuls gluten flour
Mix Crisco, boiling water, milk, and salt. When lukewarm, add yeast
cake dissolved in warm water, egg well beaten, and gluten. Let rise,
when risen and spongy beat well, add enough gluten to make a stiff
dough and knead well. Allow to rise, shape in loaves, place in Criscoed
bread pans, let rise, and bake for one hour in moderately hot oven.
Sufficient for two small loaves.
Golden Corn Muffins
1 cupful flour
2 tablespoonfuls Crisco
1 cupful yellow cornmeal
3 tablespoonfuls sugar
1 cupful milk
2 eggs
1 teaspoonful salt
3 teaspoonfuls baking powder
Cream Crisco and sugar thoroughly together, add eggs well beaten and
milk. Then stir in slowly dry ingredients which have been sifted
together three times. Divide into greased gem pans and bake in
moderately hot oven twenty-five minutes.
Sufficient for twelve muffins.
Hominy Bread for Breakfast
3 cupfuls cooked hominy
2 tablespoonfuls melted Crisco
1½ cupfuls cornmeal
2 eggs
1 teaspoonful salt
2 teaspoonfuls baking powder
2 cupfuls milk
Beat eggs, add milk and hominy. Sift in cornmeal, add baking powder
and salt; add Crisco. Beat all together three minutes. Pour into deep
Criscoed pan and bake one hour in slow oven. Serve hot.
Sufficient for one large loaf.
Health Bread
2 cupfuls flour
3 tablespoonfuls melted Crisco
2 cupfuls whole wheat flour
2 cupfuls bran
1 teaspoonful salt
½ cupful sugar
1 egg
2 cupfuls milk
1 cupful molasses
1 cupful stoned chopped dates
2 teaspoonfuls baking soda
½ cupful hot water
Mix flours and bran together, add Crisco, salt, sugar, egg well beaten,
milk, molasses, soda dissolved in boiling water, and dates. Mix well
together and turn into two Criscoed and floured tins and bake in
moderate oven one and a quarter hours. This bread is excellent for
constipation.
Sufficient for two loaves.
Honey Doughnuts
3 eggs
½ cupful sugar
3 tablespoonfuls Crisco
1½ cupfuls honey
1 cupful sour milk
1 teaspoonful baking soda
1 teaspoonful cream of tartar
1 teaspoonful lemon extract
5¾ cupfuls flour
1 teaspoonful salt
Cream Crisco, honey and sugar well together, then add eggs well
beaten, mix well, add milk, lemon extract, flour, salt, soda, and
cream of tartar. Mix and turn out on baking board, roll out and cut
with doughnut cutter. Fry in plenty of hot Crisco. If a piece of
bread browns in hot Crisco in sixty seconds, temperature is right for
doughnuts and fritters.
Sufficient for sixty-five doughnuts.
Hot Cross Buns
¼ cupful sugar
3 tablespoonfuls Crisco
1 teaspoonful salt
¾ teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
1 egg
½ yeast cake
Flour
¼ cupful chopped candied citron peel
½ cupful seeded raisins
1 cupful scalded milk
¼ cupful lukewarm water
Add Crisco, sugar, and salt to milk; when lukewarm, add yeast cake
dissolved in water, spices, egg well beaten, and sufficient flour to
make a stiff dough. Mix well, add raisins and peel, cover, and let rise
over night. In morning divide into pieces and form into neat buns;
place in Criscoed pan one inch apart, let rise, brush over with milk or
beaten egg, and bake in moderately hot oven twenty-five minutes. Cool,
and with ornamental frosting make a cross on each bun. The cross may be
made by placing strips of paste on buns before they are baked.
Sufficient for twenty buns.
Imperial Muffins
½ cupful scalded milk
¼ cupful sugar
¼ cupful Crisco
1 teaspoonful salt
⅓ yeast cake
¾ cupful lukewarm water
1¾ cupfuls flour
1 cupful cornmeal
Add sugar and salt to milk; when lukewarm add yeast cake dissolved in
¼ cupful of the water, and 1¼ cupfuls flour, cover, and let rise until
light, then add Crisco, cornmeal, remaining flour and water. Let rise
over night, in morning fill Criscoed muffin rings, two-thirds full; let
rise until rings are full and bake thirty minutes in hot oven.
Sufficient for twelve muffins.
Lemon Wafers
2 eggs
2 cupfuls sugar
2 cupfuls Crisco
2 cupfuls milk
5 cents baker’s ammonia
5 cents oil of lemon
Flour to make stiff dough
2 teaspoonfuls salt
Cover ammonia with milk and let soak over night. Next morning add
sugar, Crisco, salt, eggs well beaten, lemon and enough flour to make
a stiff dough. Roll very thin, cut in squares or diamonds, lay on
Criscoed tins and bake from five to seven minutes in hot oven.
Sufficient for one hundred and eighty-six wafers.
Lunch Rolls
1 yeast cake
1¼ cupfuls milk
2 tablespoonfuls sugar
2 tablespoonfuls Crisco
4 cupfuls flour
1 egg
1 teaspoonful salt
Scald and cool the milk, then add yeast and sugar. Now add Crisco and
2 cupfuls flour. Beat thoroughly, then add egg well beaten, remainder
of flour and salt. Mix and turn out on floured board and knead lightly
and thoroughly, using as little flour as possible. Place in greased
bowl, cover and set aside in warm place to rise two hours. When light,
form into small rounds, place one inch apart on greased pan. Allow to
rise half an hour. Brush over with Crisco and bake in hot oven fifteen
minutes.
Sufficient for twenty rolls.
Maple Cookies
1 egg
1 cupful sugar
3 tablespoonfuls Crisco
1 cupful sour cream
1 teaspoonful baking soda
3 tablespoonfuls hot water
½ teaspoonful salt
Flour
Maple sugar
Cream Crisco and sugar together, add egg well beaten, mix well, add
cream, salt, soda dissolved in water, and sufficient flour to make of
right consistency to drop from spoon. Grate some maple sugar on each
cookie and bake in moderate oven eight minutes.
Sufficient for forty cookies.
Maryland Beaten Biscuits
4 cupfuls flour
½ cupful Crisco
1 teaspoonful salt
Milk
Water
Mix and sift flour and salt. Cut Crisco in with knife or work in
lightly with finger tips. Mix a little milk and water together, chill
thoroughly and add enough to dry ingredients to make stiff dough.
Everything should be as cold as possible. Beat with rolling-pin until
dough blisters. Roll to one-third inch in thickness and cut into small
biscuits, prick in center and set in refrigerator an hour before
baking. Place biscuits on Criscoed tins and bake in moderate oven
thirty minutes. Biscuits may be baked in moderate gas oven and gas
turned off when biscuits are golden brown. Allow biscuits to remain ten
minutes in cooling oven to dry out.
Sufficient for sixty small biscuits, a fraction larger than a dollar.
Muffins
1 cupful scalded milk
2 tablespoonfuls Crisco
1 cupful boiling water
¼ cupful sugar
1½ teaspoonfuls salt
½ yeast cake
1 egg
4 cupfuls flour
Add Crisco, salt, and half of sugar to milk and water; when lukewarm
add yeast mixed with remaining sugar, egg well beaten, and flour. Beat
thoroughly, cover, and let rise until light. Put greased muffin rings
on hot griddle greased with Crisco. Fill half full with raised muffin
mixture and cook slowly until well risen and browned underneath. Turn
muffins and rings and brown other side. When muffins are cold, split
open, toast, and serve with marmalade.
Sufficient for sixteen muffins.
Nut Doughnuts
1¼ cupfuls sugar
4 tablespoonfuls Crisco
1½ cupfuls milk
2 eggs
4 teaspoonfuls baking powder
1 cupful chopped English walnut meats
1 teaspoonful vanilla extract
1 teaspoonful lemon extract
½ teaspoonful salt
Flour to make soft dough
Cream Crisco and sugar together, add eggs well beaten, milk, salt,
extracts, baking powder, nuts, and sufficient flour to make soft dough.
Roll out, cut with cutter and fry in hot Crisco to a golden color.
Drain and sift with sugar.
Sufficient for seventy-five doughnuts.
Oatmeal Cookies
1¼ cupfuls sugar
1 cupful Crisco
3 cupfuls rolled oats
2 eggs
½ cupful sour milk
1 teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
1 cupful stoned chopped dates
1 teaspoonful baking soda
2 cupfuls flour
1 teaspoonful salt
Cream Crisco and sugar thoroughly together, add eggs well-beaten,
rolled oats, dates, salt, spices, soda dissolved in milk, and flour.
Mix and drop from spoon on Criscoed baking tins. Bake in moderate oven
from ten to twelve minutes.
Sufficient for forty-five cookies.
Oven Scones
4 cupfuls flour
5 tablespoonfuls Crisco
1 tablespoonful sugar
½ teaspoonful salt
1 teaspoonful baking soda
2 teaspoonfuls cream of tartar
1 egg
Sweet milk
Rub Crisco finely into flour, add sugar, salt, soda, and cream of
tartar. Beat egg, put half of it into cup, then with one-half and some
sweet milk make other ingredients into soft dough. Knead very little
on floured baking board, divide into five pieces, make them smooth and
roll out, not too thinly, cut them into four small cakes. Lay them on
a Criscoed tin, brush over with remaining egg and bake in hot oven ten
minutes. A few currants or raisins may be added if liked.
Sufficient for twenty small scones.
Raised Doughnuts
1 cupful milk
¼ yeast cake
¼ cupful lukewarm water
1½ teaspoonfuls salt
1 cupful sugar
¼ cupful Crisco
2 eggs
1 teaspoonful grated nutmeg
Flour
Dissolve yeast cake in lukewarm water. Scald milk and cool, then add
yeast, half teaspoonful of the salt and flour to make a drop batter.
Set in a cosy place to rise. Cream Crisco with sugar, add eggs well
beaten, remainder of salt and nutmeg, add to yeast mixture with enough
flour to make stiff dough; let rise again. When risen, make into small
balls and place in a Criscoed pan to rise. When light drop into plenty
of hot Crisco and cook from four to five minutes until doughnuts are
done. Drain on soft paper and dredge with powdered sugar.
Sufficient for seventy doughnuts.
Raisin and Buttermilk Bread
4 cupfuls flour
5 tablespoonfuls Crisco
1 teaspoonful salt
1 teaspoonful soda
2 teaspoonfuls cream of tartar
3 tablespoonfuls sugar
2 eggs
Buttermilk to make soft dough
1 cupful sultana raisins
Sift flour, salt, soda and cream of tartar into basin, rub in Crisco
fine, add sugar, raisins, eggs well beaten, and sufficient buttermilk
to make soft dough. Make into smooth mound, roll out, divide into
four pieces, lay on greased tin and bake in moderate oven twenty-five
minutes.
Sufficient to make four small loaves.
Rich Doughnuts
1 cupful sugar
5 tablespoonfuls Crisco
3 eggs
4 teaspoonfuls baking powder
1½ teaspoonfuls salt
1 cupful milk
1 teaspoonful grated nutmeg
Flour to make soft dough
From 4½ to 5 cupfuls flour sifted before measuring. Cream Crisco, add
sugar gradually, and eggs well beaten. Sift dry ingredients and add
alternately to egg mixture. Roll out as soft as can be handled. Cut
with cutter and fry in hot Crisco. Heat Crisco until crumb of bread
becomes golden brown in sixty seconds.
Sufficient for sixty doughnuts.
Rolled Oats Bread
2 cupfuls boiling water
2 tablespoonfuls Crisco
1 cupful rolled oats
½ cupful molasses
2 teaspoonfuls salt
½ yeast cake
½ cupful lukewarm water
Flour
Add boiling water to oats and allow to stand one hour; add molasses,
salt, Crisco, yeast cake dissolved in lukewarm water, and flour to
make stiff dough; knead well, let rise, knead a very little, divide
into two Criscoed bread pans, let rise again and bake forty minutes in
moderate oven.
Sufficient for two small loaves.
Rose Leaves
1 cupful sugar
6 tablespoonfuls Crisco
2 eggs
¼ teaspoonful salt
1 teaspoonful rose extract
2 cupfuls flour
Cream Crisco, adding sugar gradually, then stir in eggs well beaten;
add salt, extract, and flour. The dough should be soft. Now chill
dough, then roll very thin, using sugar instead of flour, to dust
rolling-pin and board. Cut out with small fancy cutter. Place on tins
greased with Crisco and bake in moderate oven eight or ten minutes or
until slightly browned.
Sufficient for fifty small cakes.
Rye Muffins
1 cupful flour
2 tablespoonfuls melted Crisco
1 cupful ryemeal
2 tablespoonfuls brown sugar
2 teaspoonfuls baking powder
1 egg
½ teaspoonful salt
1 cupful milk
Sift flour, meal, baking powder, and salt together. Beat egg and sugar
together, then add them with milk and melted Crisco. Mix and divide
into Criscoed gem pans and bake in moderate oven twelve minutes.
Sufficient for twelve muffins.
Savarin
1 yeast cake
4 tablespoonfuls sugar
½ cupful Crisco
5 tablespoonfuls lukewarm water
2 cupfuls flour
½ teaspoonful salt
3 eggs
2 tablespoonfuls chopped almonds
1 cupful whipped cream
For Syrup
¾ lb. lump sugar
3 cupfuls water
3 tablespoonfuls lemon juice
_For cake._ Put yeast cake into cup, add 1 tablespoonful sugar, 1
tablespoonful flour, and lukewarm water. Allow to rise ten minutes. Put
flour into basin, add salt, remainder of sugar, almonds, yeast mixture,
eggs well beaten, and Crisco melted and cooled. Beat ten minutes with
wooden spoon. Turn into Criscoed tube mold. Allow to rise until doubled
in size, then bake in quick oven forty-five minutes. Mold should be
sprinkled over with shredded almonds.
_For syrup._ Boil sugar and water for almost forty-five minutes, then
add lemon juice. Soak cake with syrup and when cold serve with cream in
center.
Sufficient for one savarin.
Shortbread Cookies
2½ cupfuls flour
½ cupful Crisco
½ cupful sugar
½ teaspoonful salt
1 egg
1 teaspoonful vanilla extract
Beat Crisco, sugar, and salt to cream. Add gradually egg well beaten,
flour, and flavoring. Knead lightly on floured baking board, then
roll out one-fourth inch thick and cut into small rounds. Mark them
with fork, lay on Criscoed tins and bake in moderate oven from ten to
fifteen minutes.
Sufficient for forty cookies.
Soda Beaten Biscuit
1 quart flour
3 tablespoonfuls Crisco
½ teaspoonful salt
⅕ teaspoonful baking soda
Buttermilk
Sift flour with soda and salt, then rub in Crisco thoroughly with
finger tips, and mix to stiff dough with buttermilk. Beat with
rolling-pin or hammer until dough blisters. Roll out one-third inch in
thickness, cut with round cutter, and lay on Criscoed tins. Bake in
moderate oven from thirty to forty minutes.
Sufficient for forty biscuits.
Sour Milk Biscuits
(_Kate B. Vaughn_)
2 cupfuls flour
3 tablespoonfuls Crisco
1 teaspoonful salt
½ teaspoonful baking soda
1 cupful sour milk
Sift flour and salt into basin, rub Crisco lightly into them. Stir
soda into milk until it effervesces and then add to flour. Turn out on
floured baking board, knead lightly until smooth, roll out quarter of
an inch thick, cut with biscuit cutter, place on greased tin and bake
twelve to fifteen minutes in hot oven.
Sufficient to make twelve biscuits.
Sour Milk Griddle Cakes
2 cupfuls flour
1 tablespoonful melted Crisco
2 cupfuls sour milk
½ teaspoonful salt
1 teaspoonful baking soda
1 egg
1 tablespoonful sugar
Sift dry ingredients, add milk, well beaten egg, and melted Crisco.
Drop by spoonfuls on hot griddle, greased with Crisco. Cook until
browned, then turn and cook on other side. Serve hot with syrup.
Sufficient for eighteen cakes.
Sour Milk Tea Cakes
1 cupful cornmeal
4 tablespoonfuls Crisco
2 eggs
1½ cupfuls sour milk
2 cupfuls flour
¾ cupful sugar
1 teaspoonful baking soda
1 teaspoonful salt
1 teaspoonful lemon extract
Beat up the eggs, add meal and milk and mix well, add flour, sugar,
soda, and salt sifted together. Now add extract and Crisco, melted, and
beat two minutes. Divide into Criscoed and floured gem pans and bake in
moderate oven fifteen minutes.
Sufficient for sixteen cakes.
Steamed Nut Bread
½ pint graham flour
⅓ cupful Crisco
½ cupful white flour
1 cupful chopped English walnut meats
½ teaspoonful salt
2 teaspoonfuls baking powder
1 cupful milk
1 cupful sugar
1 egg
Cream Crisco and sugar together, add egg well beaten, milk, salt,
flours, baking powder, and nuts. Mix and turn into Criscoed mold, cover
with greased paper and steam two hours. This nut bread is delicious
served hot with butter. It may be served as a pudding with cream or
liquid sauce.
Sufficient for one loaf.
Southern Spoon Bread
3 tablespoonfuls melted Crisco
2 cupfuls cornmeal
1 quart milk
1 teaspoonful salt
3 eggs
Heat milk to boiling point, then stir in meal and salt; add Crisco
and cook five minutes. Cool mixture, add yolks of eggs well beaten,
then beat whites of eggs to stiff froth and fold in. Pour batter into
Criscoed two-quart pan and bake in moderate oven forty minutes. Serve
while hot, using a spoon with which to serve it. This is especially
good served with roast pork.
Sufficient for one large pan of bread.
Spice Cookies
3 eggs
1½ cupfuls brown sugar
1 cupful Crisco
1 cupful molasses
½ cupful sour milk
2 teaspoonfuls baking soda
½ teaspoonful black pepper
1 teaspoonful salt
1 teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
1 teaspoonful powdered cloves
1 teaspoonful grated nutmeg
½ teaspoonful baking powder
Flour to make a stiff dough
Beat eggs five minutes, then add sugar and beat five minutes, then add
Crisco and beat until thoroughly mixed, add molasses, milk, soda, salt,
spices, baking powder, and enough flour to make stiff dough. Leave
mixture in basin until following day. Take pieces of dough and roll
out, cut with small cutter, lay on Criscoed tins and bake in moderate
oven from seven to ten minutes.
Sufficient for ninety cookies.
Swedish Coffee Bread
2 cupfuls hot milk
¾ cupful sugar
½ cupful Crisco
½ teaspoonful salt
15 cardamom seeds
1 yeast cake
2 cupfuls flour
Remove seeds from cardamoms and grind fine, add to hot milk with
Crisco, sugar, and salt. When lukewarm add yeast cake mixed with a
little tepid water and flour. Mix and allow to rise. Then add flour
enough to make stiff dough. Knead and let rise again, then make into
rolls or loaves. Let rise again and bake in moderate oven till ready.
Sufficient for eighteen rolls or two small loaves.
Swedish Rye Bread
2 tablespoonfuls sugar
3 tablespoonfuls Crisco
2 teaspoonfuls salt
1 yeast cake
3 cupfuls rye flour
1 cupful white flour
4 cupfuls boiling water
In evening add Crisco, sugar, and salt to boiling water; cool, add
yeast cake mixed with a little tepid water or sugar, rye flour and
white flour. Allow to rise and in morning add more white flour, a
little at a time, to make a stiff dough. Let rise, knead again and bake
in Criscoed pie tins or cake tins as it will rise better than if baked
in bread tins. Bake in hot oven half hour. When taken out of oven brush
crust with a little melted Crisco.
Sufficient for four loaves.
Twin Biscuits
1 cupful milk
½ teaspoonful salt
2 teaspoonfuls baking powder
2 cupfuls flour
2 tablespoonfuls Crisco
Sift flour, baking powder, and salt together, rub in Crisco with tips
of fingers, then add milk. Pat and roll out dough, cut with cutter,
brush with melted Crisco, place one on top of another, lay on Criscoed
tin and bake in hot oven from ten to twelve minutes.
Sufficient for twelve biscuits.
Waffles
3 cupfuls flour
2 tablespoonfuls melted Crisco
½ teaspoonful baking soda
1 teaspoonful salt
1 tablespoonful sugar
2 cupfuls sour milk
2 eggs
Mix and sift dry ingredients, add milk gradually, yolks of eggs well
beaten, melted Crisco, and whites of eggs beaten to stiff froth; cook
on hot waffle iron greased with Crisco. Serve with maple syrup, or
honey and butter.
Waffles may be served for breakfast, luncheon, supper or high tea. A
waffle iron should fit closely on range, be well heated on one side,
turned, heated on other side, and thoroughly greased with Crisco before
iron is filled. In filling, put tablespoonful of mixture in each
compartment near the center of iron, cover, and mixture will spread to
fill iron. If sufficiently heated, it should be turned almost as soon
as filled and covered. In using new iron, special care must be taken in
greasing, or waffles will stick.
Sufficient for six waffles.
White Cookies
2 cupfuls sugar
1 cupful Crisco
½ cupful thick sour milk
2 eggs
1 teaspoonful baking soda
1 teaspoonful salt
1 teaspoonful vanilla extract
½ teaspoonful lemon extract
Flour
Cream Crisco and sugar together, add eggs well beaten, soda mixed with
sour milk, salt, extracts, and about 5 cupfuls flour. Roll very thin,
cut with cookie cutter, lay on Criscoed tins, bake in moderately hot
oven five minutes. To keep any length of time, when cold, place in
covered tin cans and set in cool place, and they will be as crisp as
when first baked.
Sufficient for ninety cookies.
Yorkshire Fruit Loaves
2 lbs. flour
¾ cupful Crisco
1 teaspoonful salt
2 cupfuls milk
1 yeast cake
1 cupful sugar
1 cupful sultana raisins
1 cupful currants
½ cupful seeded raisins
½ cupful chopped candied citron peel
1 teaspoonful powdered ginger
½ teaspoonful powdered mace
Heat Crisco in milk, then cool and add yeast cake mixed with a little
sugar; stir in flour and salt, and allow to rise four hours. Mix sugar,
fruit, peel, and spices into risen dough. Let rise again then divide
into two Criscoed loaf tins. Allow to rise fifteen minutes, then bake
in moderate oven one and a half hours.
Sufficient for two medium-sized loaves.
Water Bread
2 cupfuls boiling water
2 tablespoonfuls Crisco
1 tablespoonful sugar
2 teaspoonfuls salt
¼ yeast cake dissolved in
¼ cupful lukewarm water
About six cupfuls sifted flour