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.