1 cupful milk 1/4 yeast cake 1/4 cupful lukewarm water 1-1/2 teaspoonfuls salt 1 cupful sugar 1/4 cupful Crisco 2 eggs 1 teaspoonful grated nutmeg Flour
Dissolve yeast cake in lukewarm water. Scald milk and cool, then add yeast, half teaspoonful of the salt and flour to make a drop batter. Set in a cosy place to rise. Cream Crisco with sugar, add eggs well beaten, remainder of salt and nutmeg, add to yeast mixture with enough flour to make stiff dough; let rise again. When risen, make into small balls and place in a Criscoed pan to rise. When light drop into plenty of hot Crisco and cook from four to five minutes until doughnuts are done. Drain on soft paper and dredge with powdered sugar.
Sufficient for seventy doughnuts.
Raisin and Buttermilk Bread
4 cupfuls flour 5 tablespoonfuls Crisco 1 teaspoonful salt 1 teaspoonful soda 2 teaspoonfuls cream of tartar 3 tablespoonfuls sugar 2 eggs Buttermilk to make soft dough 1 cupful sultana raisins
Sift flour, salt, soda and cream of tartar into basin, rub in Crisco fine, add sugar, raisins, eggs well beaten, and sufficient buttermilk to make soft dough. Make into smooth mound, roll out, divide into four pieces, lay on greased tin and bake in moderate oven twenty-five minutes.
Sufficient to make four small loaves.
1 cupful sugar 5 tablespoonfuls Crisco 3 eggs 4 teaspoonfuls baking powder 1-1/2 teaspoonfuls salt 1 cupful milk 1 teaspoonful grated nutmeg Flour to make soft dough
From 4-1/2 to 5 cupfuls flour sifted before measuring. Cream Crisco, add sugar gradually, and eggs well beaten. Sift dry ingredients and add alternately to egg mixture. Roll out as soft as can be handled. Cut with cutter and fry in hot Crisco. Heat Crisco until crumb of bread becomes golden brown in sixty seconds.
Sufficient for sixty doughnuts.
Rolled Oats Bread
2 cupfuls boiling water 2 tablespoonfuls Crisco 1 cupful rolled oats 1/2 cupful molasses 2 teaspoonfuls salt 1/2 yeast cake 1/2 cupful lukewarm water Flour
Add boiling water to oats and allow to stand one hour; add molasses, salt, Crisco, yeast cake dissolved in lukewarm water, and flour to make stiff dough; knead well, let rise, knead a very little, divide into two Criscoed bread pans, let rise again and bake forty minutes in moderate oven.
Sufficient for two small loaves.
1 cupful sugar 6 tablespoonfuls Crisco 2 eggs 1/4 teaspoonful salt 1 teaspoonful rose extract 2 cupfuls flour
Cream Crisco, adding sugar gradually, then stir in eggs well beaten; add salt, extract, and flour. The dough should be soft. Now chill dough, then roll very thin, using sugar instead of flour, to dust rolling-pin and board. Cut out with small fancy cutter. Place on tins greased with Crisco and bake in moderate oven eight or ten minutes or until slightly browned.