3 eggs 1-1/2 cupfuls brown sugar 1 cupful Crisco 1 cupful molasses 1/2 cupful sour milk 2 teaspoonfuls baking soda 1/2 teaspoonful black pepper 1 teaspoonful salt 1 teaspoonful powdered cinnamon 1 teaspoonful powdered ginger 1 teaspoonful powdered cloves 1 teaspoonful grated nutmeg 1/2 teaspoonful baking powder Flour to make a stiff dough
Beat eggs five minutes, then add sugar and beat five minutes, then add Crisco and beat until thoroughly mixed, add molasses, milk, soda, salt, spices, baking powder, and enough flour to make stiff dough. Leave mixture in basin until following day. Take pieces of dough and roll out, cut with small cutter, lay on Criscoed tins and bake in moderate oven from seven to ten minutes.
Sufficient for ninety cookies.
Swedish Coffee Bread
2 cupfuls hot milk 3/4 cupful sugar 1/2 cupful Crisco 1/2 teaspoonful salt 15 cardamom seeds 1 yeast cake 2 cupfuls flour
Remove seeds from cardamoms and grind fine, add to hot milk with Crisco, sugar, and salt. When lukewarm add yeast cake mixed with a little tepid water and flour. Mix and allow to rise. Then add flour enough to make stiff dough. Knead and let rise again, then make into rolls or loaves. Let rise again and bake in moderate oven till ready.
Sufficient for eighteen rolls or two small loaves
Swedish Rye Bread
2 tablespoonfuls sugar 3 tablespoonfuls Crisco 2 teaspoonfuls salt 1 yeast cake 3 cupfuls rye flour 1 cupful white flour 4 cupfuls boiling water
In evening add Crisco, sugar, and salt to boiling water; cool, add yeast cake mixed with a little tepid water or sugar, rye flour and white flour. Allow to rise and in morning add more white flour, a little at a time, to make a stiff dough. Let rise, knead again and bake in Criscoed pie tins or cake tins as it will rise better than if baked in bread tins. Bake in hot oven half hour. When taken out of oven brush crust with a little melted Crisco.
Sufficient for four loaves.
1 cupful milk 1/2 teaspoonful salt 2 teaspoonfuls baking powder 2 cupfuls flour 2 tablespoonfuls Crisco
Sift flour, baking powder, and salt together, rub in Crisco with tips of fingers, then add milk. Pat and roll out dough, cut with cutter, brush with melted Crisco, place one on top of another, lay on Criscoed tin and bake in hot oven from ten to twelve minutes.
Sufficient for twelve biscuits.
3 cupfuls flour 2 tablespoonfuls melted Crisco 1/2 teaspoonful baking soda 1 teaspoonful salt 1 tablespoonful sugar 2 cupfuls sour milk 2 eggs
Mix and sift dry ingredients, add milk gradually, yolks of eggs well beaten, melted Crisco, and whites of eggs beaten to stiff froth; cook on hot waffle iron greased with Crisco. Serve with maple syrup, or honey and butter.