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 m.u.f.fins
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 m.u.f.fins.
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.
Cris...o...b..ownies
1/3 cupful sugar 1/3 cupful Crisco 1/3 cupful mola.s.ses 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, mola.s.ses, 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.
Cris...o...b..tter Cakes
3 eggs 1/2 cupful melted Crisco 1 cupful flour 1 cupful b.u.t.termilk 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 b.u.t.ter 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.