Chapter D (2)

Sift and mix together flour, salt, and baking powder. Rub in Crisco with finger tips. Chill two hours. Then take out 1/2 cupful, and to remainder add lemon juice and cold water gradually to make stiff paste. Knead lightly and roll into long narrow strip. Sprinkle dough with half of reserved mixture and fold so as to make 3 layers. Turn half way round, roll again into strip, sprinkle with rest of mixture and fold as before. Roll and fold twice more, and pastry is ready for use for cakes, puddings, or pies.

Sufficient for two pies.

Cornstarch Pastry

1-1/4 cupfuls cornstarch
1-1/4 cupfuls flour
2 tablespoonfuls sugar
1/2 cupful Crisco
1/2 teaspoonful salt
1 teaspoonful baking powder
1 yolk of egg
Milk to mix

Rub Crisco lightly into cornstarch and flour, add salt, sugar, baking powder, beaten yolk of egg, and sufficient milk to mix to stiff paste. Roll out lightly and use for tartlets or one crust pie.

Sufficient for two large pies.

Double Pie

Top Layer

1 cupful sugar
1 cupful sweet milk
2 eggs
2 cupfuls flour
1/2 cupful Crisco
2 teaspoonfuls baking powder
1/2 teaspoonful salt

Under Layer

1 cupful molasses
1 cupful brown sugar
1 pint hot water
Plain Crisco Pastry
1 lemon
1 egg
2 tablespoonfuls flour

Line large pie plate with pastry.

_For under layer._ Mix sugar with flour, add molasses, egg well beaten, grated lemon rind, and hot water, and pour into prepared pie plate.

_For top layer._ Cream Crisco and sugar together, add eggs well beaten, milk, salt, flour, and baking powder. Spread mixture over under layer and bake in hot oven thirty-five minutes.

Sufficient for two large pies.

Almond Layer Pie

For Pastry

2 cupfuls flour
7 tablespoonfuls Crisco
1/2 teaspoonful salt
Water

For Filling

6 tablespoonfuls Crisco
3/4 cupful sugar
1 lemon
3 eggs
1/2 cupful blanched powdered almonds
1/4 teaspoonful salt

Make short crust of Crisco, flour, salt, and water. Roll out thin, and line Criscoed pie plate with piece of paste.

_For filling._ Cream Crisco and sugar together, add eggs well beaten, almonds, salt, grated rind and one tablespoonful lemon juice. Mix well and spread one-half of mixture on to pastry. Then cover with a layer of pastry, the rest of mixture, and lastly cover with pastry. Bake in a moderate oven until brown. Or the pastry may be rolled out, brushed over with melted Crisco, the mixture spread over it, and rolled up to form a roly-poly. Lay on a Criscoed tin and bake in moderate oven until brown.

Sufficient for one large pie.

Flake Pastry No. 1

2 cupfuls flour
8 tablespoonfuls Crisco
3/4 teaspoonful salt
Just enough cold water to hold dough together

Sift flour and salt and cut half the Crisco into flour with knife until it is finely divided. The finger tips may be used to finish blending materials. Then add water sparingly, mixing it with knife through dry materials. Form with the hand into dough and roll out on a floured board to quarter inch thickness. Spread one-third of remaining Crisco on two-thirds of dough nearest you; fold twice, to make three layers, folding in first that part on which Crisco has not been spread. Turn dough, putting folded edges to the sides; roll out, spread and fold as before. Repeat once more. Use a light motion in handling rolling-pin, and roll from center outward. Should Crisco be too hard, it will not mix readily with flour, in which case the result will be a tough crust.

Sufficient for two covered pies.

Flake Pastry No. 2

1/2 teaspoonful salt
2 cupfuls flour
1/2 cupful Crisco
Cold water

Mix salt with flour; divide Crisco into four equal parts, rub in one of these only, and then mix to stiff paste with a little cold water. Shape into neat oblong piece, and roll into straight strip about three times as long as it is broad. All over this put on, with the point of knife, one of remaining quarters of Crisco, distributing it evenly in little dabs about size of a pea, so that they look like buttons on a card. Now flour surface lightly and fold paste exactly in three by taking hold of the two bottom corners and doubling them upwards from you and then of the top corners and doubling them downwards towards you. Turn now at right angles to its former position so as to have open ends pointing towards you. Press these quickly together with the roller to inclose some air, and press paste across also in two or three places, making little ridges, thus preventing air which has been shut in, from forming into large bubble. Roll out again, and repeat till remaining two parts of Crisco have thus been used. At the last rolling, bring to required thickness; and if it needs widening as well as lengthening, turn it at right angles to its former position, and roll straight across it as before, a rule which, with flaky pastry, should always be observed, since, unlike the short pastries, its lightness suffers if rolled obliquely to the direction in which it has been folded.

Sufficient for two small pies.

Puff Pastry

1 teaspoonful salt
1 cupful Crisco
2 cupfuls flour
1 yolk of egg
2 teaspoonfuls lemon juice
Cold water

Measure Crisco and set in cold place to chill it. Sift flour and salt into basin, and add lemon juice. Take a quarter of the Crisco, and rub it lightly into flour with finger tips until there are no lumps left. Beat yolk of egg and add a little cold water, then add them to the flour, making them into a stiffish dough. Turn this on to floured board, and work well with hands until it will no longer stick to fingers and forms a perfectly smooth dough. Form into oblong piece and roll out to about half inch thickness. The Crisco to be used should be as nearly, as possible of same consistency as the paste.

Form it into neat flat cake, and place in center of pastry. Fold up rather loosely, and flat the folds with rolling-pin. Place in refrigerator for ten minutes. Then roll out pastry into long narrow strip, being careful that Crisco does not get through. Fold exactly in three, press down folds, and lay aside in cool place or in refrigerator fifteen minutes. This is called giving the pastry one "turn" and seven of these is the number required for this pastry. The next time the pastry is rolled, place it with the joins at your right hand side, and open end's towards you. Give two "turns" this time, and again set aside in cool place for at least fifteen minutes. Repeat this until pastry has had seven rolls in all. The object of the cooling between the rolls is to keep Crisco and flour in distinct and separate layers, in which it is the function of the rolling-pin and folding to arrange them, and on which the lightness of the pastry depends.

When rolling, keep the pressure of the two hands as equal as possible. If the pastry becomes rounded, it shows that there is more pressure being done on the rounded side than the other. After it has received its last roll, it is better to be laid aside before using, then rolled to the thickness required.

Sufficient for two pies.

Rough Puff Pastry

2 cupfuls flour
1/2 cupful Crisco, generous measure
1/2 teaspoonful salt
1 teaspoonful lemon juice
1 egg
Cold water

Have Crisco cold and firm. Sift flour and salt into basin, add Crisco and cut into pieces one inch square. Beat up egg, add lemon juice and a very little cold water, then add them gradually into other ingredients making them into a stiff paste. Roll in a long piece on floured board, fold in three, turn rough edges toward you and roll out again, continuing this for five times. Place in refrigerator or in cool place ten minutes between each rolling. This pastry may be used at once for all kinds of sweet or savory pies, but it is improved by standing for a few hours in a cool place. Bake in hot oven. Sufficient for two covered pies.

German Paste

5 cupfuls flour
1 1/2 cupfuls Crisco
1/3 cupful ground almonds
1 cupful sugar
2 eggs
2 yolks of eggs
1 1/3 teaspoonfuls salt
Water

Sift flour and almonds into basin, rub Crisco into them, add salt, sugar, eggs well beaten and water to make stiff paste. Leave in cool place two hours, then roll out and use for pies and tartlets.

Sufficient for four pies.

Hot Water Paste

1 cupful flour
4 tablespoonfuls Crisco
1/3 teaspoonful salt
1/4 teaspoonful baking powder
3 tablespoonfuls boiling water

Sift flour, salt and baking powder into basin, rub Crisco lightly into them, then stir in boiling water. Cool paste before using, or it will be too sticky to handle.

Sufficient for one pie.

Butterscotch Pie

1 egg
1 cupful dark brown sugar
1 cupful milk
3 tablespoonfuls flour
2 tablespoonfuls Crisco
3 tablespoonfuls water
1/4 teaspoonful salt
1 tablespoonful powdered sugar
1 baked crust
1 teaspoonful vanilla extract

Put yolk of egg into saucepan, add brown sugar, flour, milk, water, Crisco, salt, and vanilla. Stir over fire until it thickens and comes to boiling point. Pour into baked pie shell. Beat up white of egg, then beat powdered sugar into it. Spread on top of pie and brown lightly in oven.

Sufficient for one pie.

Rhubarb Custard Pie

1 cupful cut rhubarb
1 cupful sugar
1 tablespoonful flour
1 tablespoonful melted Crisco
2 eggs
1/2 teaspoonful ginger extract
1 cupful milk
Crisco pastry

Cut rhubarb in small pieces and mix with sugar and flour. Beat egg yolks, add milk, ginger extract, and melted Crisco. Line pie plate with pastry, and fill with rhubarb mixture. Pour custard over and bake in moderate oven until firm. Cover with meringue made with stiffly beaten whites of eggs to which two tablespoonfuls powdered sugar have been added.

Sufficient for one small pie.

Sugar Paste for Tartlets

1 cupful sugar
4 cupfuls flour
1/2 cupful Crisco, generous measure
1/2 teaspoonful salt
3 eggs
1 lemon

Sift flour on to baking board, make hole in center, and put in grated lemon rind, salt, sugar, eggs, and Crisco. Mix the whole to a stiff pastry. This paste is used for the bottom layer of pies and to line tartlet tins of various kinds. It is excellent for turnovers. Sufficient for thirty tartlets.

Currant Tartlets

1/3 cupful currants
3 tablespoonfuls ground rice
2 whites of eggs
4 tablespoonfuls Crisco
3/4 cupful sponge cake crumbs
4 tablespoonfuls sugar
2 tablespoonfuls chopped candied orange peel
1/2 teaspoonful lemon extract
Pinch of salt
Crisco pastry
1 tablespoonful cream

Cream Crisco and sugar together, add ground rice, crumbs, peel, currants, cream, salt, lemon extract, and whites of eggs well beaten. Roll out paste, cut into rounds, line some Criscoed tartlet tins with rounds, put in each a tablespoonful of the mixture. Bake tartlets in moderate oven from twelve to fifteen minutes. Or, these tartlets may be covered with frosting, and a little chopped cocoanut sprinkled over tops.

Sufficient for nine tartlets.

Bartemian Tarts

1 cupful sugar
1 lemon
1/4 lb. chopped candied citron peel
Crisco flake pastry
1 egg
1 cupful raisins
1 tablespoonful melted Crisco
1/4 teaspoonful salt

Roll pastry thin and cut out large cakes of it. Beat egg, add sugar, Crisco, rind and strained juice of lemon, salt, citron, and raisins. Mix and put tablespoonful of mixture on each of pastry cakes, wet edges of paste and fold like old fashioned turn over. Do not stick with fork or juice will run out. Lay turn overs on Criscoed tins and bake in hot oven from twelve to fifteen minutes.

Sufficient for twelve tarts.

Apricot Tarts

2 cupfuls flour
1/2 cupful Crisco
4 tablespoonfuls sugar
1/2 teaspoonful salt
1 egg
2 teaspoonfuls vanilla extract
1 teaspoonful baking powder
Apricot jam or jelly
Whipped cream
Angelica
Preserved cherries

Rub Crisco into flour, add salt, sugar, baking powder, break egg in and mix well with fork, then add vanilla. Roll out, cut with cutter and line Criscoed tartlet tins with the rounds. Line with paper and put in some rice or peas to keep paste from rising; bake in hot oven twenty minutes. Remove rice and papers. When pastries are cold put in each one a spoonful of the jam or jelly. Fill with whipped cream and decorate with cherries and angelica.

Sufficient for thirty tarts.

Bakewell Tartlets

4 tablespoonfuls sugar
2 eggs
4 tablespoonfuls Crisco
1 cupful flour
1/2 teaspoonful baking powder
1/4 teaspoonful salt
1/2 teaspoonful lemon extract
Preserves
Pastry

Cream Crisco and sugar, then add eggs well beaten, flour, salt, baking powder, and extract. Line twelve tartlet tins with pastry, put teaspoonful of preserves in each, then divide mixture into them, and bake in moderately hot oven twenty minutes.

Sufficient for twelve tartlets.

BREADS &c.

The usual method of making bread is to ferment dough with yeast; the latter acts upon certain constituents in the flour ultimately producing a gas which permeates the dough. The dough is placed in a very hot oven, the heat kills the yeast plant, the gas expands with the heat, still raising the dough. The loaf is set in shape, and, when finally cooked and the gas all escaped, will be found to be light and full of tiny holes. Certain factors hasten or delay these changes. A moist, warm medium being most favorable to the growth of the yeast, the water should just be lukewarm; then a good flour, containing about 8 per cent of gluten is necessary. This gluten is the proteid in flour; when well mixed with water it forms a viscid elastic substance, hence it is necessary to well knead dough to make it more springy, so that when the gas is generated in it, it will expand and take the form of a sponge, and thus prevent the gas from escaping. The bread must be put into a very hot oven at first, 340° F., so that the yeast plant is killed quickly. If this be not accomplished soon, the loaf may go on spreading in the oven, and, if not sour in taste, will not be of such a good flavor.

Plenty of salt in dough is said to strengthen the gluten, give a good flavor to the bread, and keep it moist for a longer time, but it rather retards the working of the yeast. Flour also may be made into a light loaf by using baking powder to produce the gas. This is a much quicker process, but the bread is not liked so universally as when made with yeast. For, when yeast is used, other changes take place in the dough besides the production of the gas, that seem to give bread the characteristic flavor constantly welcome by the palate. Good flour has a slight pure smell, free from any moldy odor.

Yeast is a fungoid growth, a microscopic plant capable of starting a fermentation in various substances. It grows rapidly in a favorable medium, as when mixed with flour and water, and kept in a warm place, resulting in setting up fermentation. Baking powders are composed of an acid and an alkali. Some kind of flour usually is added to keep them dry and free from lumps. When the mixture containing the baking powder is moistened the acid and the alkali chemically combine and alter, a gas being generated. If the articles be placed soon in great heat, the gas is warmed, expands, and in its endeavor to escape raises the mass. The heat sets the mixture in this raised condition, thus the cake or pudding is rendered light, easier to masticate and digest.

Baking powders are used for two reasons. First. To supply a gas to take the place of ingredients, as when used in making bread, buns, etc. If flour, salt and water were mixed and baked in a large loaf, it would be a hard, indigestible mass. If baking powder be mixed in with similar ingredients and baked, the result would be a light loaf, easy to masticate and digest.

Second. It is used to save labor. When a richer mixture be made it requires to be well beaten to mix in air. Baking powder often is added to save some of the otherwise necessary beating.

Baking Powder Biscuits

2 cupfuls flour
2 tablespoonfuls Crisco
2 teaspoonfuls baking powder[A]
1 teaspoonful salt
Milk

Mix and sift twice dry ingredients. Work in Crisco with finger tips, add gradually milk, mixing with knife to soft dough. Toss on floured board; pat and roll to one-half inch thickness. Shape with biscuit cutter. Place on Criscoed tin and bake in hot oven twelve minutes. To have good biscuits dough should be handled as little as possible, just enough to get in shape to cut. Milk or water used for mixing should be very cold, and biscuits should be gotten into oven at once after adding liquid to flour. If top of each biscuit is lightly brushed over with melted Crisco before baking, crust will be much nicer. Sufficient for fifteen biscuits.

[Footnote A: Amount of baking powder may be increased if especially raised biscuits are desired. 2 teaspoonfuls, however, is most healthful amount.]

Best Jumbles

2 cupfuls sugar
1 cupful Crisco
4 eggs
4 cupfuls flour
3 tablespoonfuls milk
1 teaspoonful salt
3 teaspoonfuls baking powder
1 teaspoonful almond extract
1 teaspoonful rose extract

Cream Crisco and sugar thoroughly together, then gradually add eggs well beaten, now add milk, extracts, flour, salt and baking powder. Mix and roll out lightly on floured baking board; cut into circles with doughnut cutter, lay on Criscoed tins and bake in moderate oven from seven to ten minutes or till light brown. These cookies will keep fresh two weeks, and if milk is left out, a month.

Sufficient for seventy jumbles.

Boston Brown Bread

1 cupful ryemeal
2 tablespoonfuls Crisco
1 cupful sugar
1 cupful cornmeal
1 cupful graham flour
3/4 tablespoonful baking soda
1/3 teaspoonful salt
3/4 cupful molasses
1-3/4 cupfuls sweet milk

Mix and sift ingredients. Dissolve soda with one tablespoonful hot water, add to molasses, then add milk and mix with dry ingredients. Turn into greased mold two-thirds full, grease cover, and steam steadily three and a half hours. A 6-pound Crisco pail can be used for a mold.

Sufficient for one loaf.

Bran Gems

1/2 cupful bran
2 tablespoonfuls Crisco
1 tablespoonful whole wheat flour
1/2 cupful white flour
1/2 cupful milk
1 saltspoonful salt
1 egg
2 tablespoonfuls molasses
1 teaspoonful baking powder

Mix Crisco thoroughly with molasses, add egg well beaten, milk, salt, bran, flours, and baking powder. Divide into well greased gem pans, and bake in hot oven from eight to ten minutes. These gems are excellent for constipation.

Sufficient for eight gems.

Brown Nut Bread

4 tablespoonfuls melted Crisco
2 eggs
1 cupful sugar
1 cupful sour milk
2/3 cupful New Orleans molasses
1-1/2 cupfuls flour
1-1/2 cupfuls graham flour
1/2 teaspoonful salt
1 teaspoonful baking soda
1 cupful sultana raisins
1 cupful chopped nut meats

Beat eggs and sugar together for five minutes, then add molasses, soda mixed with milk, salt, flours, raisins, and nuts. Mix and turn into Criscoed and floured cake tin and bake in slow oven one and a quarter hours.

Sufficient for one medium-sized loaf.

Buttermilk Biscuits

1 quart flour
2 tablespoonfuls Crisco
1 tablespoonful sugar
1 teaspoonful salt
1 teaspoonful baking soda
1 teaspoonful baking powder
1 egg
3/4 pint buttermilk

Sift flour, baking powder, salt, and sugar together, then rub in Crisco with finger tips, add egg well beaten, and soda mixed with milk. Dough should be soft and little more milk can be added if needed. Roll out lightly and handle as little as possible. Cut with biscuit cutter, lay on Criscoed tins and bake in hot oven ten minutes.

Sufficient for thirty biscuits.

Chocolate Brownies

1 cupful sugar
6 tablespoonfuls melted Crisco
2 eggs
2 squares chocolate
1/3 teaspoonful salt
1/2 cupful flour
1 cupful chopped English walnut meats
1 teaspoonful vanilla extract
3 tablespoonfuls boiling water

Cream Crisco and sugar together, add eggs well beaten, chocolate dissolved in boiling water, salt, flour, vanilla, and nuts. Divide and spread thin in 2 Criscoed square pans and bake in slow oven from twenty to twenty-five minutes. Cut in strips and serve with ice cream. These are a cross between cookies and heavy cake.

Sufficient for fifty brownies.

Chocolate Wafers

1 cupful sugar
5 tablespoonfuls Crisco
2 cupfuls flour
1/4 cake chocolate
2 eggs
1/4 teaspoonful baking soda
1/2 teaspoonful vanilla extract
1/4 teaspoonful salt

Cream Crisco and sugar together, add chocolate melted, eggs well beaten, vanilla extract, flour, salt, and soda. Mix and turn out on to floured baking board. Roll out thin, and cut with small cutter. Lay on Criscoed tin and bake from seven to ten minutes in moderate oven.

Sufficient for forty-six wafers.

Citron Buns

1 yeast cake
6 tablespoonfuls sugar
3/4 cupful Crisco
1/2 cupful raisins
1/4 cupful chopped citron peel
1 teaspoonful lemon extract
1 cupful scalded milk
1 egg
5-1/2 cupfuls flour
1/4 cupful lukewarm water
1 teaspoonful salt

Scald milk, add half of sugar and salt; when lukewarm add yeast dissolved in water and 1-1/2 cupfuls flour. Mix, cover, and let rise till light; then add Crisco, remainder of sugar and flour, raisins, peel, and extract. Knead lightly, cover, and let rise. Divide into small pieces, let rise on greased tins, brush over with beaten egg and bake in hot oven twenty minutes.

Sufficient for twenty-two buns.

Coffee Bread

3/4 cupful milk
1/2 cupful melted Crisco
1/2 cake compressed yeast
1 teaspoonful salt
2 eggs
1 cupful sugar
1 teaspoonful lemon extract
1/4 cupful chopped English walnut meats
Flour

Heat milk slightly, then add flour to make batter and yeast dissolved in little lukewarm water. Allow to rise until light, then add Crisco, eggs well beaten, sugar, lemon, salt, and enough flour to make stiff dough. Knead ten minutes and let rise until light. Place in Criscoed pan and let rise again. Spread with melted Crisco and sprinkle with sugar, cinnamon and nuts. Bake in hot oven half an hour.

Sufficient for one large loaf.

Columbia Muffins

3 tablespoonfuls sugar
3 tablespoonfuls Crisco
1 egg
1-1/2 cupfuls milk
1 teaspoonful salt
3-1/2 teaspoonfuls baking powder
3-1/2 cupfuls sifted flour

Sift flour, salt, and baking powder together. Cream Crisco and sugar, add egg well beaten, then milk and flour mixture. Divide into Criscoed and floured gem pans and bake twenty-five minutes in hot oven.

Sufficient for twenty muffins.

Corn Bread

1 cupful cornmeal
2 tablespoonfuls melted Crisco
1 cupful flour
1/2 cupful sugar
1 cupful sour cream
2 eggs
1/2 teaspoonful baking soda
1/2 teaspoonful salt

Mix cornmeal with flour, sugar, salt, Crisco, eggs well beaten, and soda mixed with cream. Mix well and turn into Criscoed tin and bake in moderate oven thirty minutes.

Sufficient for one small pan of corn bread.

Cornmeal Rolls

1-1/4 cupfuls flour
2 tablespoonfuls Crisco
1 egg
1/2 cupful milk
1 tablespoonful sugar
1/2 teaspoonful salt
3/4 cupful cornmeal
4 teaspoonfuls baking powder

Sift together flour, cornmeal, salt, baking powder, and sugar. Rub in Crisco with finger tips, then add egg well beaten and milk. Roll out, cut into rounds with a large cutter, brush over with melted Crisco, fold over as for Parkerhouse rolls, brush tops with beaten egg or milk and bake in hot oven ten minutes.

Sufficient for fifteen rolls.

Cream Scones

2 cupfuls flour
4 tablespoonfuls Crisco
3 teaspoonfuls baking powder
2 teaspoonfuls sugar
1/2 teaspoonful salt
2 eggs
1/3 cupful cream
1 white of egg

Mix and sift flour, salt, sugar, and baking powder. Rub in Crisco with finger tips, add eggs well beaten and cream. Knead dough lightly on floured baking board, divide into four equal pieces, make smooth and roll out, and cut into 4 small scones. Lay them on hot griddle, brush over with beaten white of egg and fry slowly on both sides. The dough should always be lightly handled.

Sufficient for sixteen scones.

Crisco Brownies

1/3 cupful sugar
1/3 cupful Crisco
1/3 cupful molasses
2 eggs
1 cupful flour
1 cupful chopped nut meats
1/4 teaspoonful salt
1/2 teaspoonful vanilla extract

Cream Crisco and sugar together, add eggs well beaten, molasses, extract, flour, salt and nuts. Divide into small fancy Criscoed tins, or bake in Criscoed sheet tin and cut in squares. Bake in moderate oven half hour. These are a cross between cake and candy.

Sufficient for twelve squares.

Crisco Batter Cakes

3 eggs
1/2 cupful melted Crisco
1 cupful flour
1 cupful buttermilk
1/2 teaspoonful baking soda
1 teaspoonful baking powder
1/2 teaspoonful salt

Beat up yolks of eggs, add milk, Crisco, and flour mixed with salt, soda, and baking powder and beat till smooth. Fold in whites beaten to a stiff froth. Drop in large spoonfuls on ungreased skillet or griddle. Serve hot with butter or maple syrup.

Sufficient for fifteen cakes.

Crisco Milk Bread

3 tablespoonfuls sugar
3 tablespoonfuls melted Crisco
2 tablespoonfuls salt
1 yeast cake
1 quart milk
About 7 pints flour

Mix yeast cake with 1 tablespoonful sugar. Heat milk, add remainder of sugar, Crisco, and salt. Cool and add yeast and flour to make stiff dough. Turn out on floured baking board, cut in three pieces, knead first one piece then others stretching dough; let rise over night or in warm temperature five hours. Knead lightly and divide into Criscoed pans. Allow to rise and bake in moderate oven one hour. From same dough, French bread, breadsticks, horse shoe rolls and French rolls can be made.

Sufficient for three loaves.

Dessert Biscuits

1 cupful confectioners' sugar
1 cupful Crisco
1 cupful flour
5 whites of eggs
1/2 teaspoonful vanilla extract
1 teaspoonful salt

Cream Crisco and gradually add sugar, mix thoroughly, and incorporate, one by one, whites of eggs. Now add flour, salt, and vanilla. Mix well, then place in small, long heaps on a Criscoed tin. Bake in cool oven to pale brown color.

Sufficient for sixty biscuits.

Entire Wheat Bread

1/4 cupfuls boiling water
2 tablespoonfuls Crisco
1-1/4 cupfuls milk
2 teaspoonfuls salt
2 tablespoonfuls sugar
1 yeast cake
1/4 cupful tepid water
Whole wheat flour

Mix boiling water, milk, sugar, salt, and Crisco together. Add yeast cake dissolved in tepid water, with 3-1/2 cupfuls whole wheat flour. Mix and let stand until light. Add more flour until soft dough is formed, then knead and divide into two loaves. Place in Criscoed tins and let stand until the dough doubles its bulk. Brush over with milk and bake in moderate oven one and a half hours.

Sufficient for two small loaves.

Excellent Graham Bread

2 cupfuls graham flour
4 tablespoonfuls melted Crisco
1/2 cupful flour
1 teaspoonful baking powder
1-1/2 cupfuls sour milk
1/4 cupful sugar
1/2 teaspoonful salt
1 teaspoonful baking soda

Sift flours with baking powder, salt, sugar, and soda, then add Crisco and milk. Mix and turn into greased and floured cake tin and bake in moderate oven fifty minutes.

Sufficient for one small loaf.

Filled Cookies

1 egg
1 cupful sugar
1/2 cupful Crisco
1/2 cupful milk or cream
1 teaspoonful vanilla extract
1 teaspoonful baking soda
2 teaspoonfuls baking powder
3-1/2 cupfuls flour
1/2 teaspoonful salt

For Filling

1 cupful chopped raisins
1 tablespoonful flour
1/2 cupful sugar
1/2 cupful water
1/2 cupful chopped walnut meats

_For cookies._ Cream Crisco and sugar, add salt, egg well beaten, milk, vanilla, and flour sifted with baking powder and soda. Mix and turn out on figured baking board. Dough should be soft. Roll very thin and cut out with cooky cutter. Spread one-half of cookies with filling then place remaining cookies on top and press edges together. Place on Criscoed tins and bake in moderately hot oven fifteen minutes.

_For filling._ Mix sugar and flour in saucepan, add raisins, nuts, and water, stir and cook until thick. Cool before using.

Fried Cornmeal Nut Cakes

2 cupfuls yellow cornmeal
2 tablespoonfuls melted Crisco
3 cupfuls boiling water
1 teaspoonful salt
1 egg
1/2 cupful chopped nut meats

Bring water and salt to boil, stir in cornmeal, add nut meats, and stir and cook ten minutes. Remove from fire and add egg well beaten, and melted Crisco. Turn into Criscoed tin and cool. When cold, slice and fry in hot Crisco. Serve with honey or maple syrup.

Sufficient for six or eight slices.

Fried Cakes with Apple Sauce

1 cupful sugar
4 tablespoonfuls Crisco
3 cupfuls sour milk
1/4 teaspoonful grated nutmeg
1 teaspoonful lemon extract
1 teaspoonful baking soda
1 teaspoonful baking powder
1/2 teaspoonful salt
Flour
Apple sauce

Cream Crisco, gradually add sugar, then add salt, nutmeg, lemon, soda, 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
1/2 teaspoonful powdered allspice
1 teaspoonful powdered ginger
1-1/2 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
1/2 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
2/3 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
1/4 cupful lukewarm water
1/4 cupful sugar
1/4 cupful melted Crisco
2 teaspoonfuls salt
2 eggs
1/2 cupful chopped cocoanut
1/8 lb. chopped candied citron peel
1/2 cupful chopped English walnut meats
1/2 cupful currants
1/2 cupful sultana raisins
1/2 teaspoonful powdered cinnamon
1/2 teaspoonful powdered mace
Flour

Scald milk, when lukewarm add yeast cake dissolved in tepid water and 1-1/2 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
1/2 cupful Crisco
3/4 cupful chopped preserved ginger
2 eggs
1 cupful milk
3 cupfuls flour
3 teaspoonfuls baking powder
1/2 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
1/4 cupful warm water
1/2 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
1-1/2 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
1/2 cupful sugar
1 egg
2 cupfuls milk
1 cupful molasses
1 cupful stoned chopped dates
2 teaspoonfuls baking soda
1/2 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
1/2 cupful sugar
3 tablespoonfuls Crisco
1-1/2 cupfuls honey
1 cupful sour milk
1 teaspoonful baking soda
1 teaspoonful cream of tartar
1 teaspoonful lemon extract
5-3/4 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

1/4 cupful sugar
3 tablespoonfuls Crisco
1 teaspoonful salt
3/4 teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
1 egg
1/2 yeast cake
Flour
1/4 cupful chopped candied citron
1/2 cupful seeded raisins
1 cupful scalded milk
1/4 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

1/2 cupful scalded milk
1/4 cupful sugar
1/4 cupful Crisco
1 teaspoonful salt
1/3 yeast cake
3/4 cupful lukewarm water
1-3/4 cupfuls flour
1 cupful cornmeal

Add sugar and salt to milk; when lukewarm add yeast cake dissolved in 1/4 cupful of the water, and 1-1/4 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
1-1/4 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
1/2 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
1/2 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
1/4 cupful sugar
1-1/2 teaspoonfuls salt
1/2 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

1-1/4 cupfuls sugar
4 tablespoonfuls Crisco
1-1/2 cupfuls milk
2 eggs
4 teaspoonfuls baking powder
1 cupful chopped English walnut meats
1 teaspoonful vanilla extract
1 teaspoonful lemon extract
1/2 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

1-1/4 cupfuls sugar
1 cupful Crisco
3 cupfuls rolled oats
2 eggs
1/2 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
1/2 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
1/4 yeast cake
1/4 cupful lukewarm water
1-1/2 teaspoonfuls salt
1 cupful sugar
1/4 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
1-1/2 teaspoonfuls salt
1 cupful milk
1 teaspoonful grated nutmeg
Flour to make soft dough

From 4-1/2 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
1/2 cupful molasses
2 teaspoonfuls salt
1/2 yeast cake
1/2 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
1/4 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
1/2 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
1/2 cupful Crisco
5 tablespoonfuls lukewarm water
2 cupfuls flour
1/2 teaspoonful salt
3 eggs
2 tablespoonfuls chopped almonds
1 cupful whipped cream

For Syrup

3/4 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

2-1/2 cupfuls flour
1/2 cupful Crisco
1/2 cupful sugar
1/2 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
1/2 teaspoonful salt
1/5 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
1/2 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
1/2 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
1-1/2 cupfuls sour milk
2 cupfuls flour
3/4 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

1/2 pint graham flour
1/3 cupful Crisco
1/2 cupful white flour
1 cupful milk
1 cupful chopped English walnut meats
1/2 teaspoonful salt
2 teaspoonfuls baking powder
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
1-1/2 cupfuls brown sugar
1 cupful Crisco
1 cupful molasses
1/2 cupful sour milk
2 teaspoonfuls baking soda
1/2 teaspoonful black pepper
1 teaspoonful salt
1 teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
1 teaspoonful powdered cloves
1 teaspoonful grated nutmeg
1/2 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
3/4 cupful sugar
1/2 cupful Crisco
1/2 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
1/2 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
1/2 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
1/2 cupful thick sour milk
2 eggs
1 teaspoonful baking soda
1 teaspoonful salt
1 teaspoonful vanilla extract
1/2 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
3/4 cupful Crisco
1 teaspoonful salt
2 cupfuls milk
1 yeast cake
1 cupful sugar
1 cupful sultana raisins
1 cupful currants
1/2 cupful seeded raisins
1/2 cupful chopped candied citron peel
1 teaspoonful powdered ginger
1/2 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
1/4 yeast cake dissolved in
1/4 cupful lukewarm water
About six cupfuls sifted flour