Sufficient for fifteen rolls.
2 cupfuls flour 4 tablespoonfuls Crisco 3 teaspoonfuls baking powder 2 teaspoonfuls sugar 1/2 teaspoonful salt 2 eggs 1/3 cupful cream 1 white of egg
Mix and sift flour, salt, sugar, and baking powder. Rub in Crisco with finger tips, add eggs well beaten and cream. Knead dough lightly on floured baking board, divide into four equal pieces, make smooth and roll out, and cut into 4 small scones. Lay them on hot griddle, brush over with beaten white of egg and fry slowly on both sides. The dough should always be lightly handled.
Sufficient for sixteen scones.
1/3 cupful sugar 1/3 cupful Crisco 1/3 cupful molasses 2 eggs 1 cupful flour 1 cupful chopped nut meats 1/4 teaspoonful salt 1/2 teaspoonful vanilla extract
Cream Crisco and sugar together, add eggs well beaten, molasses, extract, flour, salt and nuts. Divide into small fancy Criscoed tins, or bake in Criscoed sheet tin and cut in squares. Bake in moderate oven half hour. These are a cross between cake and candy.
Sufficient for twelve squares.
3 eggs 1/2 cupful melted Crisco 1 cupful flour 1 cupful buttermilk 1/2 teaspoonful baking soda 1 teaspoonful baking powder 1/2 teaspoonful salt
Beat up yolks of eggs, add milk, Crisco, and flour mixed with salt, soda, and baking powder and beat till smooth. Fold in whites beaten to a stiff froth. Drop in large spoonfuls on ungreased skillet or griddle. Serve hot with butter or maple syrup.
Sufficient for fifteen cakes.
3 tablespoonfuls sugar 3 tablespoonfuls melted Crisco 2 tablespoonfuls salt 1 yeast cake 1 quart milk About 7 pints flour
Mix yeast cake with 1 tablespoonful sugar. Heat milk, add remainder of sugar, Crisco, and salt. Cool and add yeast and flour to make stiff dough. Turn out on floured baking board, cut in three pieces, knead first one piece then others stretching dough; let rise over night or in warm temperature five hours. Knead lightly and divide into Criscoed pans. Allow to rise and bake in moderate oven one hour. From same dough, French bread, breadsticks, horse shoe rolls and French rolls can be made.
Sufficient for three loaves.
1 cupful confectioners’ sugar 1 cupful Crisco 1 cupful flour 5 whites of eggs 1/2 teaspoonful vanilla extract 1 teaspoonful salt
Cream Crisco and gradually add sugar, mix thoroughly, and incorporate, one by one, whites of eggs. Now add flour, salt, and vanilla. Mix well, then place in small, long heaps on a Criscoed tin. Bake in cool oven to pale brown color.