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

[1]2 teaspoonfuls baking powder

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.

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

¾ tablespoonful baking soda

⅓ teaspoonful salt

¾ cupful molasses

1¾ 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

½ cupful bran

2 tablespoonfuls Crisco

1 tablespoonful whole wheat flour

½ cupful white flour

½ 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

⅔ cupful New Orleans molasses

1½ cupfuls flour

1½ cupfuls graham flour

½ 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

¾ 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

⅓ teaspoonful salt

½ 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

¼ cake chocolate

2 eggs

¼ teaspoonful baking soda

½ teaspoonful vanilla extract

¼ 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

¾ cupful Crisco

½ cupful raisins

¼ cupful chopped citron peel

1 teaspoonful lemon extract

1 cupful scalded milk

1 egg

5½ cupfuls flour

¼ cupful lukewarm water

1 teaspoonful salt

Scald milk, add half of sugar and salt; when lukewarm add yeast dissolved in water and 1½ 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

¾ cupful milk

½ cupful melted Crisco

½ cake compressed yeast

1 teaspoonful salt

2 eggs

1 cupful sugar

1 teaspoonful lemon extract

¼ 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

1½ cupfuls milk

1 teaspoonful salt

3½ teaspoonfuls baking powder

3½ 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

½ cupful sugar

1 cupful sour cream

2 eggs

½ teaspoonful baking soda

½ 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

1¼ cupfuls flour

2 tablespoonfuls Crisco

1 egg

½ cupful milk

1 tablespoonful sugar

½ teaspoonful salt

¾ 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

½ teaspoonful salt

2 eggs

⅓ 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

⅓ cupful sugar

⅓ cupful Crisco

⅓ cupful molasses

2 eggs

1 cupful flour

1 cupful chopped nut meats

¼ teaspoonful salt

½ 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

½ cupful melted Crisco

1 cupful flour

1 cupful buttermilk

½ teaspoonful baking soda

1 teaspoonful baking powder

½ 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

½ 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

1¼ cupfuls boiling water

2 tablespoonfuls Crisco

1¼ cupfuls milk

2 teaspoonfuls salt

2 tablespoonfuls sugar

1 yeast cake

¼ cupful tepid water

Whole wheat flour

Mix boiling water, milk, sugar, salt, and Crisco together. Add yeast cake dissolved in tepid water, with 3½ 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

½ cupful flour

1 teaspoonful baking powder

1½ cupfuls sour milk

¼ cupful sugar

½ 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

½ cupful Crisco

½ cupful milk or cream

1 teaspoonful vanilla extract

1 teaspoonful baking soda

2 teaspoonfuls baking powder

3½ cupfuls flour

½ teaspoonful salt

For Filling

1 cupful chopped raisins

1 tablespoonful flour

½ cupful sugar

½ cupful water

½ 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 floured 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

½ 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

¼ teaspoonful grated nutmeg

1 teaspoonful lemon extract

1 teaspoonful baking soda

1 teaspoonful baking powder

½ 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

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

Mix Crisco, sugar and salt, pour on boiling water; when lukewarm add dissolved yeast cake. Stir in enough flour to make a batter; beat well, then add more flour, a little at a time to make stiff dough, mixing with a knife. Turn on a floured board; knead until it is smooth, elastic and does not stick to the board. Put into a bowl greased with Crisco, cover closely and let stand in a warm place over night. The first thing in the morning knead again until fine grained; shape into loaves and place in a warm pan greased with Crisco. Cover and put in a warm place. When double in bulk, bake in a hot oven. Bake one hour.