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.