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This eBook from the Gutenberg Project consists of approximately 267 pages of information about The Story of Crisco.
1 cupful sugar 1 cupful Crisco 1 cupful molasses 1/2 cupful sour cream 3 cupfuls flour 1 teaspoonful salt 1/2 teaspoonful baking soda 3 eggs 1 teaspoonful powdered cinnamon 1 cupful seeded raisins 1/2 cupful currants 1/4 teaspoonful grated nutmeg 1/2 teaspoonful powdered cloves 1/2 teaspoonful powdered allspice

Cream Crisco and sugar thoroughly together, then add molasses, cream, flour, soda, eggs well beaten, salt, spices, and fruit.  Mix well and turn into Criscoed and papered cake tin and bake in slow oven one and a half hours.

Sufficient for one large cake.

The Wholesome Parkin

1 cupful flour 1/2 cupful melted Crisco 2 cupfuls fine oatmeal 3/4 cupful molasses 3 tablespoonfuls sugar 1/4 teaspoonful salt 1 egg 1 teaspoonful powdered ginger 1/4 teaspoonful powdered allspice 1/2 teaspoonful powdered cinnamon 1/2 teaspoonful baking soda

Melt Crisco and mix with molasses, then add sugar, egg well beaten, salt, soda, spices, flour, and oatmeal.  Mix and pour into small square Criscoed tin and bake in moderate oven thirty-five minutes.  This little cake is excellent when a week old.

Sufficient for one small cake.

Whole Wheat Gingerbread

4 tablespoonfuls sugar 1/2 cupful Crisco 2 eggs 1 teaspoonful baking soda 1/4 cupful milk 2 cupfuls flour 2 cupfuls whole wheat flour 1/2 cupful seeded raisins 1/2 teaspoonful salt 1-1/2 cupfuls molasses 1/2 cupful chopped nut meats 1 teaspoonful powdered ginger 1/2 teaspoonful powdered mace 1 teaspoonful powdered cinnamon 3 tablespoonfuls chopped candied lemon peel

Mix flours, then add peel, raisins, nuts, spices, and salt.  Melt Crisco, molasses, and sugar, then cool, and add them with eggs well beaten, with soda mixed with milk.  Mix well and turn into Criscoed and floured cake tin.  Bake in moderate oven one hour.

Sufficient for one large cake of gingerbread.

VEGETARIAN DISHES

[Illustration]

Even those who are by no means decided vegetarians may be glad to pass over a dinner occasionally without meat.  It is perhaps not too much to say that every housekeeper ought to be able to provide a meal without the aid of meat.  We do not mean by this simply the cooking of vegetables or the preparations of puddings, but the presentation of dishes intended to take the place of flesh, such as soups and broths made without meat, vegetable stews, lentil fritters and other healthful and nutritious dishes.  A vegetarian menu is not so simple as it sounds.  It requires knowledge and discrimination on the housekeeper’s part to serve a solid meal without flesh or fowl.

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