Sufficient for sixty biscuits.
1/4 cupfuls boiling water 2 tablespoonfuls Crisco 1-1/4 cupfuls milk 2 teaspoonfuls salt 2 tablespoonfuls sugar 1 yeast cake 1/4 cupful tepid water Whole wheat flour
Mix boiling water, milk, sugar, salt, and Crisco together. Add yeast cake dissolved in tepid water, with 3-1/2 cupfuls whole wheat flour. Mix and let stand until light. Add more flour until soft dough is formed, then knead and divide into two loaves. Place in Criscoed tins and let stand until the dough doubles its bulk. Brush over with milk and bake in moderate oven one and a half hours.
Sufficient for two small loaves.
2 cupfuls graham flour 4 tablespoonfuls melted Crisco 1/2 cupful flour 1 teaspoonful baking powder 1-1/2 cupfuls sour milk 1/4 cupful sugar 1/2 teaspoonful salt 1 teaspoonful baking soda
Sift flours with baking powder, salt, sugar, and soda, then add Crisco and milk. Mix and turn into greased and floured cake tin and bake in moderate oven fifty minutes.
Sufficient for one small loaf.
1 egg 1 cupful sugar 1/2 cupful Crisco 1/2 cupful milk or cream 1 teaspoonful vanilla extract 1 teaspoonful baking soda 2 teaspoonfuls baking powder 3-1/2 cupfuls flour 1/2 teaspoonful salt
1 cupful chopped raisins 1 tablespoonful flour 1/2 cupful sugar 1/2 cupful water 1/2 cupful chopped walnut meats
For cookies. Cream Crisco and sugar, add salt, egg well beaten, milk, vanilla, and flour sifted with baking powder and soda. Mix and turn out on figured baking board. Dough should be soft. Roll very thin and cut out with cooky cutter. Spread one-half of cookies with filling then place remaining cookies on top and press edges together. Place on Criscoed tins and bake in moderately hot oven fifteen minutes.
For filling. Mix sugar and flour in saucepan, add raisins, nuts, and water, stir and cook until thick. Cool before using.
2 cupfuls yellow cornmeal 2 tablespoonfuls melted Crisco 3 cupfuls boiling water 1 teaspoonful salt 1 egg 1/2 cupful chopped nut meats
Bring water and salt to boil, stir in cornmeal, add nut meats, and stir and cook ten minutes. Remove from fire and add egg well beaten, and melted Crisco. Turn into Criscoed tin and cool. When cold, slice and fry in hot Crisco. Serve with honey or maple syrup.
Sufficient for six or eight slices.