2 cupfuls flour 3 tablespoonfuls Crisco 1 teaspoonful salt 1/2 teaspoonful baking soda 1 cupful sour milk
Sift flour and salt into basin, rub Crisco lightly into them. Stir soda into milk until it effervesces and then add to flour. Turn out on floured baking board, knead lightly until smooth, roll out quarter of an inch thick, cut with biscuit cutter, place on greased tin and bake twelve to fifteen minutes in hot oven.
Sufficient to make twelve biscuits.
2 cupfuls flour 1 tablespoonful melted Crisco 2 cupfuls sour milk 1/2 teaspoonful salt 1 teaspoonful baking soda 1 egg 1 tablespoonful sugar
Sift dry ingredients, add milk, well beaten egg, and melted Crisco. Drop by spoonfuls on hot griddle, greased with Crisco. Cook until browned, then turn and cook on other side. Serve hot with syrup.
Sufficient for eighteen cakes.
1 cupful cornmeal 4 tablespoonfuls Crisco 2 eggs 1-1/2 cupfuls sour milk 2 cupfuls flour 3/4 cupful sugar 1 teaspoonful baking soda 1 teaspoonful salt 1 teaspoonful lemon extract
Beat up the eggs, add meal and milk and mix well, add flour, sugar, soda, and salt sifted together. Now add extract and Crisco, melted, and beat two minutes. Divide into Criscoed and floured gem pans and bake in moderate oven fifteen minutes.
Sufficient for sixteen cakes.
1/2 pint graham flour 1/3 cupful Crisco 1/2 cupful white flour 1 cupful milk 1 cupful chopped English walnut meats 1/2 teaspoonful salt 2 teaspoonfuls baking powder 1 cupful sugar 1 egg
Cream Crisco and sugar together, add egg well beaten, milk, salt, flours, baking powder, and nuts. Mix and turn into Criscoed mold, cover with greased paper and steam two hours. This nut bread is delicious served hot with butter. It may be served as a pudding with cream or liquid sauce.
Sufficient for one loaf.
3 tablespoonfuls melted Crisco 2 cupfuls cornmeal 1 quart milk 1 teaspoonful salt 3 eggs
Heat milk to boiling point, then stir in meal and salt; add Crisco and cook five minutes. Cool mixture, add yolks of eggs well beaten, then beat whites of eggs to stiff froth and fold in. Pour batter into Criscoed two-quart pan and bake in moderate oven forty minutes. Serve while hot, using a spoon with which to serve it. This is especially good served with roast pork.
Sufficient for one large pan of bread.