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 m.u.f.fins
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 m.u.f.fins.
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 mola.s.ses 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, mola.s.ses, 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 m.u.f.fins
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 m.u.f.fin rings, two-thirds full; let rise until rings are full and bake thirty minutes in hot oven.
Sufficient for twelve m.u.f.fins.
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