The Story of Crisco eBook

This eBook from the Gutenberg Project consists of approximately 304 pages of information about The Story of Crisco.

Sufficient for fifteen rolls.

Cream Scones

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.

Crisco Brownies

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.

Crisco Batter Cakes

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.

Crisco Milk Bread

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.

Dessert Biscuits

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.

Project Gutenberg
The Story of Crisco from Project Gutenberg. Public domain.
Follow Us on Facebook