2 cupfuls molasses 1 cupful brown sugar 1 cupful Crisco 2 teaspoonfuls baking soda 2 teaspoonfuls powdered ginger 1 teaspoonful powdered mace 1 teaspoonful salt 2 tablespoonfuls boiling water Flour
Cream Crisco and sugar together, add molasses, spices, salt, soda mixed with boiling water and sufficient flour to make stiff paste. Roll out thin, cut with small cutter, lay on Criscoed tins and bake in hot oven from five to seven minutes.
Sufficient for one hundred snaps.
1 cupful sugar 1/2 cupful Crisco 3/4 cupful chopped preserved ginger 2 eggs 1 cupful milk 3 cupfuls flour 3 teaspoonfuls baking powder 1/2 teaspoonful salt
Cream Crisco and sugar together, then add eggs well beaten. Sift flour, baking powder, and salt together and add alternately with milk to first mixture. Now mix in ginger and divide mixture into Criscoed and floured gem pans and bake in hot oven twenty-five minutes.
Sufficient for sixteen gems.
2 cupfuls scalded milk 2 cupfuls boiling water 2 teaspoonfuls salt 1 egg 2 tablespoonfuls Crisco 1/4 cupful warm water 1/2 yeast cake 3 cupfuls gluten flour
Mix Crisco, boiling water, milk, and salt. When lukewarm, add yeast cake dissolved in warm water, egg well beaten, and gluten. Let rise, when risen and spongy beat well, add enough gluten to make a stiff dough and knead well. Allow to rise, shape in loaves, place in Criscoed bread pans, let rise, and bake for one hour in moderately hot oven.
Sufficient for two small loaves.
1 cupful flour 2 tablespoonfuls Crisco 1 cupful yellow cornmeal 3 tablespoonfuls sugar 1 cupful milk 2 eggs 1 teaspoonful salt 3 teaspoonfuls baking powder
Cream Crisco and sugar thoroughly together, add eggs well beaten and milk. Then stir in slowly dry ingredients which have been sifted together three times. Divide into greased gem pans and bake in moderately hot oven twenty-five minutes.
Sufficient for twelve muffins.
3 cupfuls cooked hominy 2 tablespoonfuls melted Crisco 1-1/2 cupfuls cornmeal 2 eggs 1 teaspoonful salt 2 teaspoonfuls baking powder 2 cupfuls milk
Beat eggs, add milk and hominy. Sift in cornmeal, add baking powder and salt; add Crisco. Beat all together three minutes. Pour into deep Criscoed pan and bake one hour in slow oven. Serve hot.
Sufficient for one large loaf.