Sufficient for forty-six wafers.

Citron Buns

1 yeast cake 6 tablespoonfuls sugar 3/4 cupful Crisco 1/2 cupful raisins 1/4 cupful chopped citron peel 1 teaspoonful lemon extract 1 cupful scalded milk 1 egg 5-1/2 cupfuls flour 1/4 cupful lukewarm water 1 teaspoonful salt

Scald milk, add half of sugar and salt; when lukewarm add yeast dissolved in water and 1-1/2 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

3/4 cupful milk 1/2 cupful melted Crisco 1/2 cake compressed yeast 1 teaspoonful salt 2 eggs 1 cupful sugar 1 teaspoonful lemon extract 1/4 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 1-1/2 cupfuls milk 1 teaspoonful salt 3-1/2 teaspoonfuls baking powder 3-1/2 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 1/2 cupful sugar 1 cupful sour cream 2 eggs 1/2 teaspoonful baking soda 1/2 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

1-1/4 cupfuls flour 2 tablespoonfuls Crisco 1 egg 1/2 cupful milk 1 tablespoonful sugar 1/2 teaspoonful salt 3/4 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.