1 cupful sugar 4 tablespoonfuls Crisco 3 cupfuls sour milk 1/4 teaspoonful grated nutmeg 1 teaspoonful lemon extract 1 teaspoonful baking soda 1 teaspoonful baking powder 1/2 teaspoonful salt Flour Apple sauce

Cream Crisco, gradually add sugar, then add salt, nutmeg, lemon, soda, baking powder, sour milk and sufficient flour to make stiffish dough.  Roll out on floured baking board, cut with large round cutter, and fry in hot Crisco until well cooked and nicely browned on both sides.  Drain and serve with hot apple sauce.

Sufficient for twenty cakes.

Fruit Cookies

1 teaspoonful salt 2 cupfuls brown sugar 1 cupful Crisco 1 cupful chopped raisins 1 cupful chopped English walnut meats 3 eggs 1 teaspoonful powdered cinnamon 1/2 teaspoonful powdered allspice 1 teaspoonful powdered ginger 1-1/2 teaspoonfuls baking soda 2 tablespoonfuls sour milk Flour

Cream Crisco and sugar together, add salt, eggs well beaten, soda mixed with milk, spices, raisins, nuts, and enough flour to make stiff dough.  About 5 cupfuls flour will be sufficient.  Roll out, cut with cooky cutter, lay on Criscoed tins and bake in moderate oven from ten to twelve minutes.

Sufficient for sixty cookies.

Fruit Drop Cakes

1 cupful sugar 1/2 cupful Crisco 2 cupfuls flour 2 teaspoonfuls baking powder 1 teaspoonful salt 4 tablespoonfuls currants 4 tablespoonfuls chopped nut meats 2 tablespoonfuls chopped candied citron peel 3 eggs 2/3 cupful milk 1 teaspoonful vanilla extract

Cream Crisco and sugar together, add yolks of eggs well beaten.  Beat whites stiffly and add alternately with milk.  Add sifted flour, baking powder and salt, then fruits, nuts and extract.  Divide mixture into Criscoed and floured gem pans, and bake twenty minutes in moderate oven.

Sufficient for eighteen drop cakes.

Fruit Rolls

1 cupful milk 1 yeast cake 1/4 cupful lukewarm water 1/4 cupful sugar 1/4 cupful melted Crisco 2 teaspoonfuls salt 2 eggs 1/2 cupful chopped cocoanut 1/8 lb. chopped candied citron peel 1/2 cupful chopped English walnut meats 1/2 cupful currants 1/2 cupful sultana raisins 1/2 teaspoonful powdered cinnamon 1/2 teaspoonful powdered mace Flour

Scald milk, when lukewarm add yeast cake dissolved in tepid water and 1-1/2 cupfuls flour, beat well, cover and let rise till light.  Add sugar, salt, eggs well beaten, Crisco and enough flour to knead; knead, let rise again.  Roll out one-eighth inch thick, spread with melted Crisco, sprinkle with sugar, cinnamon and mace, fruit and nuts; roll like jelly roll and cut in one inch pieces.  Place pieces in Criscoed pan, let rise, brush over with melted Crisco, and bake in hot oven twenty minutes.

Sufficient for sixteen rolls.