Sufficient for fifty small cakes.
1 cupful flour 2 tablespoonfuls melted Crisco 1 cupful ryemeal 2 tablespoonfuls brown sugar 2 teaspoonfuls baking powder 1 egg 1/2 teaspoonful salt 1 cupful milk
Sift flour, meal, baking powder, and salt together. Beat egg and sugar together, then add them with milk and melted Crisco. Mix and divide into Criscoed gem pans and bake in moderate oven twelve minutes.
Sufficient for twelve muffins.
1 yeast cake 4 tablespoonfuls sugar 1/2 cupful Crisco 5 tablespoonfuls lukewarm water 2 cupfuls flour 1/2 teaspoonful salt 3 eggs 2 tablespoonfuls chopped almonds 1 cupful whipped cream
3/4 lb. lump sugar
3 cupfuls water
3 tablespoonfuls lemon juice
For cake. Put yeast cake into cup, add 1 tablespoonful sugar, 1 tablespoonful flour, and lukewarm water. Allow to rise ten minutes. Put flour into basin, add salt, remainder of sugar, almonds, yeast mixture, eggs well beaten, and Crisco melted and cooled. Beat ten minutes with wooden spoon. Turn into Criscoed tube mold. Allow to rise until doubled in size, then bake in quick oven forty-five minutes. Mold should be sprinkled over with shredded almonds.
For syrup. Boil sugar and water for almost forty-five minutes, then add lemon juice. Soak cake with syrup and when cold serve with cream in center.
Sufficient for one savarin.
2-1/2 cupfuls flour 1/2 cupful Crisco 1/2 cupful sugar 1/2 teaspoonful salt 1 egg 1 teaspoonful vanilla extract
Beat Crisco, sugar, and salt to cream. Add gradually egg well beaten, flour, and flavoring. Knead lightly on floured baking board, then roll out one-fourth inch thick and cut into small rounds. Mark them with fork, lay on Criscoed tins and bake in moderate oven from ten to fifteen minutes.
Sufficient for forty cookies
1 quart flour 3 tablespoonfuls Crisco 1/2 teaspoonful salt 1/5 teaspoonful baking soda Buttermilk
Sift flour with soda and salt, then rub in Crisco thoroughly with finger tips, and mix to stiff dough with buttermilk. Beat with rolling-pin or hammer until dough blisters. Roll out one-third inch in thickness, cut with round cutter, and lay on Criscoed tins. Bake in moderate oven from thirty to forty minutes.
Sufficient for forty biscuits.
(Kate B. Vaughn)