1 cupful scalded milk 2 tablespoonfuls Crisco 1 cupful boiling water 1/4 cupful sugar 1-1/2 teaspoonfuls salt 1/2 yeast cake 1 egg 4 cupfuls flour
Add Crisco, salt, and half of sugar to milk and water; when lukewarm add yeast mixed with remaining sugar, egg well beaten, and flour. Beat thoroughly, cover, and let rise until light. Put greased muffin rings on hot griddle greased with Crisco. Fill half full with raised muffin mixture and cook slowly until well risen and browned underneath. Turn muffins and rings and brown other side. When muffins are cold, split open, toast, and serve with marmalade.
Sufficient for sixteen muffins.
1-1/4 cupfuls sugar 4 tablespoonfuls Crisco 1-1/2 cupfuls milk 2 eggs 4 teaspoonfuls baking powder 1 cupful chopped English walnut meats 1 teaspoonful vanilla extract 1 teaspoonful lemon extract 1/2 teaspoonful salt Flour to make soft dough
Cream Crisco and sugar together, add eggs well beaten, milk, salt, extracts, baking powder, nuts, and sufficient flour to make soft dough. Roll out, cut with cutter and fry in hot Crisco to a golden color. Drain and sift with sugar.
Sufficient for seventy-five doughnuts.
1-1/4 cupfuls sugar 1 cupful Crisco 3 cupfuls rolled oats 2 eggs 1/2 cupful sour milk 1 teaspoonful powdered cinnamon 1 teaspoonful powdered ginger 1 cupful stoned chopped dates 1 teaspoonful baking soda 2 cupfuls flour 1 teaspoonful salt
Cream Crisco and sugar thoroughly together, add eggs well-beaten, rolled oats, dates, salt, spices, soda dissolved in milk, and flour. Mix and drop from spoon on Criscoed baking tins. Bake in moderate oven from ten to twelve minutes.
Sufficient for forty-five cookies.
4 cupfuls flour 5 tablespoonfuls Crisco 1 tablespoonful sugar 1/2 teaspoonful salt 1 teaspoonful baking soda 2 teaspoonfuls cream of tartar 1 egg Sweet milk
Rub Crisco finely into flour, add sugar, salt, soda, and cream of tartar. Beat egg, put half of it into cup, then with one-half and some sweet milk make other ingredients into soft dough. Knead very little on floured baking board, divide into five pieces, make them smooth and roll out, not too thinly, cut them into four small cakes. Lay them on a Criscoed tin, brush over with remaining egg and bake in hot oven ten minutes. A few currants or raisins may be added if liked.
Sufficient for twenty small scones.