1/2 cupful scalded milk 1/4 cupful sugar 1/4 cupful Crisco 1 teaspoonful salt 1/3 yeast cake 3/4 cupful lukewarm water 1-3/4 cupfuls flour 1 cupful cornmeal
Add sugar and salt to milk; when lukewarm add yeast cake dissolved in 1/4 cupful of the water, and 1-1/4 cupfuls flour, cover, and let rise until light, then add Crisco, cornmeal, remaining flour and water. Let rise over night, in morning fill Criscoed muffin rings, two-thirds full; let rise until rings are full and bake thirty minutes in hot oven.
2 eggs 2 cupfuls sugar 2 cupfuls Crisco 2 cupfuls milk 5 cents baker's ammonia 5 cents oil of lemon Flour to make stiff dough 2 teaspoonfuls salt
Cover ammonia with milk and let soak over night. Next morning add sugar, Crisco, salt, eggs well beaten, lemon and enough flour to make a stiff dough. Roll very thin, cut in squares or diamonds, lay on Criscoed tins and bake from five to seven minutes in hot oven.
Sufficient for one hundred and eighty-six wafers.
1 yeast cake 1-1/4 cupfuls milk 2 tablespoonfuls sugar 2 tablespoonfuls Crisco 4 cupfuls flour 1 egg 1 teaspoonful salt
Scald and cool the milk, then add yeast and sugar. Now add Crisco and 2 cupfuls flour. Beat thoroughly, then add egg well beaten, remainder of flour and salt. Mix and turn out on floured board and knead lightly and thoroughly, using as little flour as possible. Place in greased bowl, cover and set aside in warm place to rise two hours. When light, form into small rounds, place one inch apart on greased pan. Allow to rise half an hour. Brush over with Crisco and bake in hot oven fifteen minutes.
1 egg 1 cupful sugar 3 tablespoonfuls Crisco 1 cupful sour cream 1 teaspoonful baking soda 3 tablespoonfuls hot water 1/2 teaspoonful salt Flour Maple sugar
Cream Crisco and sugar together, add egg well beaten, mix well, add cream, salt, soda dissolved in water, and sufficient flour to make of right consistency to drop from spoon. Grate some maple sugar on each cookie and bake in moderate oven eight minutes. Sufficient for forty cookies.
4 cupfuls flour 1/2 cupful Crisco 1 teaspoonful salt Milk Water
Mix and sift flour and salt. Cut Crisco in with knife or work in lightly with finger tips. Mix a little milk and water together chill thoroughly and add enough to dry ingredients to make stiff dough. Everything should be as cold as possible. Beat with rolling-pin until dough blisters. Roll to one-third inch in thickness and cut into small biscuits, prick in center and set in refrigerator an hour before baking. Place biscuits on Criscoed tins and bake in moderate oven thirty minutes. Biscuits may be baked in moderate gas oven and gas turned off when biscuits are golden brown. Allow biscuits to remain ten minutes in cooling oven to dry out.