The Story of Crisco Part 23

Excellent Graham Bread

2 cupfuls graham flour 4 tablespoonfuls melted Crisco 1/2 cupful flour 1 teaspoonful baking powder 1-1/2 cupfuls sour milk 1/4 cupful sugar 1/2 teaspoonful salt 1 teaspoonful baking soda

Sift flours with baking powder, salt, sugar, and soda, then add Crisco and milk. Mix and turn into greased and floured cake tin and bake in moderate oven fifty minutes.

Sufficient for one small loaf.

Filled Cookies

1 egg 1 cupful sugar 1/2 cupful Crisco 1/2 cupful milk or cream 1 teaspoonful vanilla extract 1 teaspoonful baking soda 2 teaspoonfuls baking powder 3-1/2 cupfuls flour 1/2 teaspoonful salt

For Filling

1 cupful chopped raisins 1 tablespoonful flour 1/2 cupful sugar 1/2 cupful water 1/2 cupful chopped walnut meats

_For cookies._ Cream Crisco and sugar, add salt, egg well beaten, milk, vanilla, and flour sifted with baking powder and soda. Mix and turn out on figured baking board. Dough should be soft. Roll very thin and cut out with cooky cutter. Spread one-half of cookies with filling then place remaining cookies on top and press edges together. Place on Criscoed tins and bake in moderately hot oven fifteen minutes.

_For filling._ Mix sugar and flour in saucepan, add raisins, nuts, and water, stir and cook until thick. Cool before using.

Fried Cornmeal Nut Cakes

2 cupfuls yellow cornmeal 2 tablespoonfuls melted Crisco 3 cupfuls boiling water 1 teaspoonful salt 1 egg 1/2 cupful chopped nut meats

Bring water and salt to boil, stir in cornmeal, add nut meats, and stir and cook ten minutes. Remove from fire and add egg well beaten, and melted Crisco. Turn into Criscoed tin and cool. When cold, slice and fry in hot Crisco. Serve with honey or maple syrup.

Sufficient for six or eight slices.

Fried Cakes with Apple Sauce

1 cupful sugar 4 tablespoonfuls Crisco 3 cupfuls sour milk 1/4 teaspoonful grated nutmeg 1 teaspoonful lemon extract 1 teaspoonful baking soda 1 teaspoonful baking powder 1/2 teaspoonful salt Flour Apple sauce

Cream Crisco, gradually add sugar, then add salt, nutmeg, lemon, soda, baking powder, sour milk and sufficient flour to make stiffish dough.

Roll out on floured baking board, cut with large round cutter, and fry in hot Crisco until well cooked and nicely browned on both sides.

Drain and serve with hot apple sauce.

Sufficient for twenty cakes.

Fruit Cookies

1 teaspoonful salt 2 cupfuls brown sugar 1 cupful Crisco 1 cupful chopped raisins 1 cupful chopped English walnut meats 3 eggs 1 teaspoonful powdered cinnamon 1/2 teaspoonful powdered allspice 1 teaspoonful powdered ginger 1-1/2 teaspoonfuls baking soda 2 tablespoonfuls sour milk Flour

Cream Crisco and sugar together, add salt, eggs well beaten, soda mixed with milk, spices, raisins, nuts, and enough flour to make stiff dough. About 5 cupfuls flour will be sufficient. Roll out, cut with cooky cutter, lay on Criscoed tins and bake in moderate oven from ten to twelve minutes.

Sufficient for sixty cookies.

Fruit Drop Cakes

1 cupful sugar 1/2 cupful Crisco 2 cupfuls flour 2 teaspoonfuls baking powder 1 teaspoonful salt 4 tablespoonfuls currants 4 tablespoonfuls chopped nut meats 2 tablespoonfuls chopped candied citron peel 3 eggs 2/3 cupful milk 1 teaspoonful vanilla extract

Cream Crisco and sugar together, add yolks of eggs well beaten. Beat whites stiffly and add alternately with milk. Add sifted flour, baking powder and salt, then fruits, nuts and extract. Divide mixture into Criscoed and floured gem pans, and bake twenty minutes in moderate oven.

Sufficient for eighteen drop cakes.

Fruit Rolls

1 cupful milk 1 yeast cake 1/4 cupful lukewarm water 1/4 cupful sugar 1/4 cupful melted Crisco 2 teaspoonfuls salt 2 eggs 1/2 cupful chopped cocoanut 1/8 lb. chopped candied citron peel 1/2 cupful chopped English walnut meats 1/2 cupful currants 1/2 cupful sultana raisins 1/2 teaspoonful powdered cinnamon 1/2 teaspoonful powdered mace Flour

Scald milk, when lukewarm add yeast cake dissolved in tepid water and 1-1/2 cupfuls flour, beat well, cover and let rise till light. Add sugar, salt, eggs well beaten, Crisco and enough flour to knead; knead, let rise again. Roll out one-eighth inch thick, spread with melted Crisco, sprinkle with sugar, cinnamon and mace, fruit and nuts; roll like jelly roll and cut in one inch pieces. Place pieces in Criscoed pan, let rise, brush over with melted Crisco, and bake in hot oven twenty minutes.

Sufficient for sixteen rolls.

Ginger Snaps

2 cupfuls mola.s.ses 1 cupful brown sugar 1 cupful Crisco 2 teaspoonfuls baking soda 2 teaspoonfuls powdered ginger 1 teaspoonful powdered mace 1 teaspoonful salt 2 tablespoonfuls boiling water Flour

Cream Crisco and sugar together, add mola.s.ses, spices, salt, soda mixed with boiling water and sufficient flour to make stiff paste.

Roll out thin, cut with small cutter, lay on Criscoed tins and bake in hot oven from five to seven minutes.

Sufficient for one hundred snaps.

Ginger Gems

1 cupful sugar 1/2 cupful Crisco 3/4 cupful chopped preserved ginger 2 eggs 1 cupful milk 3 cupfuls flour 3 teaspoonfuls baking powder 1/2 teaspoonful salt

Cream Crisco and sugar together, then add eggs well beaten. Sift flour, baking powder, and salt together and add alternately with milk to first mixture. Now mix in ginger and divide mixture into Criscoed and floured gem pans and bake in hot oven twenty-five minutes.

Sufficient for sixteen gems.

Gluten Bread