For sauce. Mix flour, sugar, and Crisco in small saucepan, then stir in egg and boiling water and boil for three minutes. Flavor with the vanilla.
2 cupfuls flour 2 teaspoonfuls powdered ginger 1/2 teaspoonful baking soda 1/2 cupful Crisco 1/2 cupful molasses 1 egg 1 tablespoonful breadcrumbs 3/4 cupful milk 1/2 teaspoonful salt
1 teaspoonful Crisco 1 teaspoonful cornstarch 2 tablespoonfuls lemon juice 3 tablespoonfuls molasses 1 cupful hot water
For pudding. Mix flour, breadcrumbs, soda and ginger together, then rub in Crisco with finger tips. Beat egg, add milk, molasses, salt and stir into dry ingredients. Turn mixture into Criscoed mold, cover with greased paper and steam steadily for two hours. Turn out and serve with sauce.
For sauce. Blend Crisco and cornstarch together, add molasses, water, and lemon juice, and boil a few minutes.
3 tablespoonfuls melted Crisco 2 cupfuls milk 1/2 cupful flour 3 eggs 1/4 cupful sugar 1/4 teaspoonful salt 1/2 teaspoonful vanilla extract
1/4 cupful Crisco 1/2 cupful powdered sugar 1/2 cupful cream 1/2 teaspoonful vanilla extract
For pudding. Heat 1 cupful milk. Add other cupful milk gradually to flour, then stir into boiling milk, stir and cook five minutes. The mixture should be quite smooth. Remove from fire, add Crisco, sugar, yolks of eggs well beaten, salt, vanilla, and whites of eggs stiffly beaten. Turn into Criscoed baking dish, set in pan half full of boiling water. Bake in moderate oven thirty-five minutes. Serve with sauce.
For sauce. Melt Crisco, add sugar, cream and vanilla extract and bring to boil.
1 pint noodles 3/4 cupful sugar 4 eggs 1/4 cupful melted Crisco 1 lemon 1/4 cupful blanched and chopped almonds 2 cupfuls milk 1/4 teaspoonful salt
Throw noodles into boiling salted water, and cook five minutes. Drain in colander. Beat eggs until light and stir in the noodles. Grease pudding dish with Crisco, put in layer of noodles, sprinkle with sugar, almonds, grated lemon peel, and melted Crisco. Then add another layer of noodles and proceed as before, until all are used up. Add milk and salt, and bake one hour in moderate oven. Serve hot with milk or cream. This pudding is delicious with stewed fruits.
1 quart flour 3 teaspoonfuls baking powder 2 tablespoonfuls sugar 1/2 cupful Crisco 1/2 teaspoonful salt Milk 1 egg 1 teaspoonful lemon extract Peaches, fresh or canned Whipped cream
Sift flour, salt, sugar, and baking powder together, then rub Crisco lightly into them with finger tips; add lemon extract and enough milk to make soft dough. Drop mixture into Criscoed gem pans; place 1/2 peach on each one; fill cavities with sugar and bake in hot oven twenty-five minutes. Serve with whipped and sweetened cream.