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The Story of Crisco by Marion Harris Neil

Part 4 out of 9

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sugar, cinnamon and nuts. Bake in hot oven half an hour.

Sufficient for one large loaf.

Columbia Muffins

3 tablespoonfuls sugar
3 tablespoonfuls Crisco
1 egg
1-1/2 cupfuls milk
1 teaspoonful salt
3-1/2 teaspoonfuls baking powder
3-1/2 cupfuls sifted flour

Sift flour, salt, and baking powder together. Cream Crisco and sugar,
add egg well beaten, then milk and flour mixture. Divide into Criscoed
and floured gem pans and bake twenty-five minutes in hot oven.

Sufficient for twenty muffins.

Corn Bread

1 cupful cornmeal
2 tablespoonfuls melted Crisco
1 cupful flour
1/2 cupful sugar
1 cupful sour cream
2 eggs
1/2 teaspoonful baking soda
1/2 teaspoonful salt

Mix cornmeal with flour, sugar, salt, Crisco, eggs well beaten, and
soda mixed with cream. Mix well and turn into Criscoed tin and bake in
moderate oven thirty minutes.

Sufficient for one small pan of corn bread.

Cornmeal Rolls

1-1/4 cupfuls flour
2 tablespoonfuls Crisco
1 egg
1/2 cupful milk
1 tablespoonful sugar
1/2 teaspoonful salt
3/4 cupful cornmeal
4 teaspoonfuls baking powder

Sift together flour, cornmeal, salt, baking powder, and sugar. Rub in
Crisco with finger tips, then add egg well beaten and milk. Roll out,
cut into rounds with a large cutter, brush over with melted Crisco,
fold over as for Parkerhouse rolls, brush tops with beaten egg or milk
and bake in hot oven ten minutes.

Sufficient for fifteen rolls.

Cream Scones

2 cupfuls flour
4 tablespoonfuls Crisco
3 teaspoonfuls baking powder
2 teaspoonfuls sugar
1/2 teaspoonful salt
2 eggs
1/3 cupful cream
1 white of egg

Mix and sift flour, salt, sugar, and baking powder. Rub in Crisco with
finger tips, add eggs well beaten and cream. Knead dough lightly on
floured baking board, divide into four equal pieces, make smooth and
roll out, and cut into 4 small scones. Lay them on hot griddle, brush
over with beaten white of egg and fry slowly on both sides. The dough
should always be lightly handled.

Sufficient for sixteen scones.

Crisco Brownies

1/3 cupful sugar
1/3 cupful Crisco
1/3 cupful molasses
2 eggs
1 cupful flour
1 cupful chopped nut meats
1/4 teaspoonful salt
1/2 teaspoonful vanilla extract

Cream Crisco and sugar together, add eggs well beaten, molasses,
extract, flour, salt and nuts. Divide into small fancy Criscoed tins,
or bake in Criscoed sheet tin and cut in squares. Bake in moderate
oven half hour. These are a cross between cake and candy.

Sufficient for twelve squares.

Crisco Batter Cakes

3 eggs
1/2 cupful melted Crisco
1 cupful flour
1 cupful buttermilk
1/2 teaspoonful baking soda
1 teaspoonful baking powder
1/2 teaspoonful salt

Beat up yolks of eggs, add milk, Crisco, and flour mixed with salt,
soda, and baking powder and beat till smooth. Fold in whites beaten
to a stiff froth. Drop in large spoonfuls on ungreased skillet or
griddle. Serve hot with butter or maple syrup.

Sufficient for fifteen cakes.

Crisco Milk Bread

3 tablespoonfuls sugar
3 tablespoonfuls melted Crisco
2 tablespoonfuls salt
1 yeast cake
1 quart milk
About 7 pints flour

Mix yeast cake with 1 tablespoonful sugar. Heat milk, add remainder
of sugar, Crisco, and salt. Cool and add yeast and flour to make stiff
dough. Turn out on floured baking board, cut in three pieces, knead
first one piece then others stretching dough; let rise over night or
in warm temperature five hours. Knead lightly and divide into Criscoed
pans. Allow to rise and bake in moderate oven one hour. From same
dough, French bread, breadsticks, horse shoe rolls and French rolls
can be made.

Sufficient for three loaves.

Dessert Biscuits

1 cupful confectioners' sugar
1 cupful Crisco
1 cupful flour
5 whites of eggs
1/2 teaspoonful vanilla extract
1 teaspoonful salt

Cream Crisco and gradually add sugar, mix thoroughly, and incorporate,
one by one, whites of eggs. Now add flour, salt, and vanilla. Mix
well, then place in small, long heaps on a Criscoed tin. Bake in cool
oven to pale brown color.

Sufficient for sixty biscuits.

Entire Wheat Bread

1/4 cupfuls boiling water
2 tablespoonfuls Crisco
1-1/4 cupfuls milk
2 teaspoonfuls salt
2 tablespoonfuls sugar
1 yeast cake
1/4 cupful tepid water
Whole wheat flour

Mix boiling water, milk, sugar, salt, and Crisco together. Add yeast
cake dissolved in tepid water, with 3-1/2 cupfuls whole wheat flour.
Mix and let stand until light. Add more flour until soft dough is
formed, then knead and divide into two loaves. Place in Criscoed tins
and let stand until the dough doubles its bulk. Brush over with milk
and bake in moderate oven one and a half hours.

Sufficient for two small loaves.

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 molasses
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 molasses, 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

2 cupfuls scalded milk
2 cupfuls boiling water
2 teaspoonfuls salt
1 egg
2 tablespoonfuls Crisco
1/4 cupful warm water
1/2 yeast cake
3 cupfuls gluten flour

Mix Crisco, boiling water, milk, and salt. When lukewarm, add yeast
cake dissolved in warm water, egg well beaten, and gluten. Let rise,
when risen and spongy beat well, add enough gluten to make a stiff
dough and knead well. Allow to rise, shape in loaves, place in
Criscoed bread pans, let rise, and bake for one hour in moderately hot
oven.

Sufficient for two small loaves.

Golden Corn Muffins

1 cupful flour
2 tablespoonfuls Crisco
1 cupful yellow cornmeal
3 tablespoonfuls sugar
1 cupful milk
2 eggs
1 teaspoonful salt
3 teaspoonfuls baking powder

Cream Crisco and sugar thoroughly together, add eggs well beaten
and milk. Then stir in slowly dry ingredients which have been sifted
together three times. Divide into greased gem pans and bake in
moderately hot oven twenty-five minutes.

Sufficient for twelve muffins.

Hominy Bread for Breakfast

3 cupfuls cooked hominy
2 tablespoonfuls melted Crisco
1-1/2 cupfuls cornmeal
2 eggs
1 teaspoonful salt
2 teaspoonfuls baking powder
2 cupfuls milk

Beat eggs, add milk and hominy. Sift in cornmeal, add baking powder
and salt; add Crisco. Beat all together three minutes. Pour into deep
Criscoed pan and bake one hour in slow oven. Serve hot.

Sufficient for one large loaf.

Health Bread

2 cupfuls flour
3 tablespoonfuls melted Crisco
2 cupfuls whole wheat flour
2 cupfuls bran
1 teaspoonful salt
1/2 cupful sugar
1 egg
2 cupfuls milk
1 cupful molasses
1 cupful stoned chopped dates
2 teaspoonfuls baking soda
1/2 cupful hot water

Mix flours and bran together, add Crisco, salt, sugar, egg well
beaten, milk, molasses, soda dissolved in boiling water, and dates.
Mix well together and turn into two Criscoed and floured tins and bake
in moderate oven one and a quarter hours. This bread is excellent for
constipation.

Sufficient for two loaves.

Honey Doughnuts

3 eggs
1/2 cupful sugar
3 tablespoonfuls Crisco
1-1/2 cupfuls honey
1 cupful sour milk
1 teaspoonful baking soda
1 teaspoonful cream of tartar
1 teaspoonful lemon extract
5-3/4 cupfuls flour
1 teaspoonful salt

Cream Crisco, honey and sugar well together, then add eggs well
beaten, mix well, add milk, lemon extract, flour, salt, soda, and
cream of tartar. Mix and turn out on baking board, roll out and cut
with doughnut cutter. Fry in plenty of hot Crisco. If a piece of
bread browns in hot Crisco in sixty seconds, temperature is right for
doughnuts and fritters.

Sufficient for sixty-five doughnuts.

Hot Cross Buns

1/4 cupful sugar
3 tablespoonfuls Crisco
1 teaspoonful salt
3/4 teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
1 egg
1/2 yeast cake
Flour
1/4 cupful chopped candied citron
1/2 cupful seeded raisins
1 cupful scalded milk
1/4 cupful lukewarm water

Add Crisco, sugar, and salt to milk; when lukewarm, add yeast cake
dissolved in water, spices, egg well beaten, and sufficient flour to
make a stiff-dough. Mix well, add raisins and peel, cover, and let
rise over night. In morning divide into pieces and form into neat
buns; place in Criscoed pan one inch apart, let rise, brush over
with milk or beaten egg, and bake in moderately hot oven twenty-five
minutes. Cool, and with ornamental frosting make a cross on each bun.
The cross may be made by placing strips of paste on buns before they
are baked.

Sufficient for twenty buns.

Imperial Muffins

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.

Sufficient for twelve muffins.

Lemon Wafers

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.

Lunch Rolls

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.

Sufficient for twenty rolls.

Maple Cookies

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.

Maryland Beaten Biscuits

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.

Sufficient for sixty small biscuits, a fraction larger than a dollar.

Muffins

1 cupful scalded milk
2 tablespoonfuls Crisco
1 cupful boiling water
1/4 cupful sugar
1-1/2 teaspoonfuls salt
1/2 yeast cake
1 egg
4 cupfuls flour

Add Crisco, salt, and half of sugar to milk and water; when lukewarm
add yeast mixed with remaining sugar, egg well beaten, and flour. Beat
thoroughly, cover, and let rise until light. Put greased muffin rings
on hot griddle greased with Crisco. Fill half full with raised muffin
mixture and cook slowly until well risen and browned underneath. Turn
muffins and rings and brown other side. When muffins are cold, split
open, toast, and serve with marmalade.

Sufficient for sixteen muffins.

Nut Doughnuts

1-1/4 cupfuls sugar
4 tablespoonfuls Crisco
1-1/2 cupfuls milk
2 eggs
4 teaspoonfuls baking powder
1 cupful chopped English walnut meats
1 teaspoonful vanilla extract
1 teaspoonful lemon extract
1/2 teaspoonful salt
Flour to make soft dough

Cream Crisco and sugar together, add eggs well beaten, milk, salt,
extracts, baking powder, nuts, and sufficient flour to make soft
dough. Roll out, cut with cutter and fry in hot Crisco to a golden
color. Drain and sift with sugar.

Sufficient for seventy-five doughnuts.

Oatmeal Cookies

1-1/4 cupfuls sugar
1 cupful Crisco
3 cupfuls rolled oats
2 eggs
1/2 cupful sour milk
1 teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
1 cupful stoned chopped dates
1 teaspoonful baking soda
2 cupfuls flour
1 teaspoonful salt

Cream Crisco and sugar thoroughly together, add eggs well-beaten,
rolled oats, dates, salt, spices, soda dissolved in milk, and flour.
Mix and drop from spoon on Criscoed baking tins. Bake in moderate oven
from ten to twelve minutes.

Sufficient for forty-five cookies.

Oven Scones

4 cupfuls flour
5 tablespoonfuls Crisco
1 tablespoonful sugar
1/2 teaspoonful salt
1 teaspoonful baking soda
2 teaspoonfuls cream of tartar
1 egg
Sweet milk

Rub Crisco finely into flour, add sugar, salt, soda, and cream of
tartar. Beat egg, put half of it into cup, then with one-half and some
sweet milk make other ingredients into soft dough. Knead very little
on floured baking board, divide into five pieces, make them smooth and
roll out, not too thinly, cut them into four small cakes. Lay them on
a Criscoed tin, brush over with remaining egg and bake in hot oven ten
minutes. A few currants or raisins may be added if liked.

Sufficient for twenty small scones.

Raised Doughnuts

1 cupful milk
1/4 yeast cake
1/4 cupful lukewarm water
1-1/2 teaspoonfuls salt
1 cupful sugar
1/4 cupful Crisco
2 eggs
1 teaspoonful grated nutmeg
Flour

Dissolve yeast cake in lukewarm water. Scald milk and cool, then add
yeast, half teaspoonful of the salt and flour to make a drop batter.
Set in a cosy place to rise. Cream Crisco with sugar, add eggs well
beaten, remainder of salt and nutmeg, add to yeast mixture with enough
flour to make stiff dough; let rise again. When risen, make into small
balls and place in a Criscoed pan to rise. When light drop into plenty
of hot Crisco and cook from four to five minutes until doughnuts are
done. Drain on soft paper and dredge with powdered sugar.

Sufficient for seventy doughnuts.

Raisin and Buttermilk Bread

4 cupfuls flour
5 tablespoonfuls Crisco
1 teaspoonful salt
1 teaspoonful soda
2 teaspoonfuls cream of tartar
3 tablespoonfuls sugar
2 eggs
Buttermilk to make soft dough
1 cupful sultana raisins

Sift flour, salt, soda and cream of tartar into basin, rub in Crisco
fine, add sugar, raisins, eggs well beaten, and sufficient buttermilk
to make soft dough. Make into smooth mound, roll out, divide into
four pieces, lay on greased tin and bake in moderate oven twenty-five
minutes.

Sufficient to make four small loaves.

Rich Doughnuts

1 cupful sugar
5 tablespoonfuls Crisco
3 eggs
4 teaspoonfuls baking powder
1-1/2 teaspoonfuls salt
1 cupful milk
1 teaspoonful grated nutmeg
Flour to make soft dough

From 4-1/2 to 5 cupfuls flour sifted before measuring. Cream Crisco,
add sugar gradually, and eggs well beaten. Sift dry ingredients and
add alternately to egg mixture. Roll out as soft as can be handled.
Cut with cutter and fry in hot Crisco. Heat Crisco until crumb of
bread becomes golden brown in sixty seconds.

Sufficient for sixty doughnuts.

Rolled Oats Bread

2 cupfuls boiling water
2 tablespoonfuls Crisco
1 cupful rolled oats
1/2 cupful molasses
2 teaspoonfuls salt
1/2 yeast cake
1/2 cupful lukewarm water
Flour

Add boiling water to oats and allow to stand one hour; add molasses,
salt, Crisco, yeast cake dissolved in lukewarm water, and flour to
make stiff dough; knead well, let rise, knead a very little, divide
into two Criscoed bread pans, let rise again and bake forty minutes in
moderate oven.

Sufficient for two small loaves.

Rose Leaves

1 cupful sugar
6 tablespoonfuls Crisco
2 eggs
1/4 teaspoonful salt
1 teaspoonful rose extract
2 cupfuls flour

Cream Crisco, adding sugar gradually, then stir in eggs well beaten;
add salt, extract, and flour. The dough should be soft. Now chill
dough, then roll very thin, using sugar instead of flour, to dust
rolling-pin and board. Cut out with small fancy cutter. Place on tins
greased with Crisco and bake in moderate oven eight or ten minutes or
until slightly browned.

Sufficient for fifty small cakes.

Rye Muffins

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.

Savarin

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

For Syrup

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.

Shortbread Cookies

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

Soda Beaten Biscuit

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.

Sour Milk Biscuits

(_Kate B. Vaughn_)

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.

Sour Milk Griddle Cakes

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.

Sour Milk Tea 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.

Steamed Nut Bread

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.

Southern Spoon Bread

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.

Spice Cookies

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.

Twin Biscuits

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.

Waffles

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.

Waffles may be served for breakfast, luncheon, supper or high tea. A
waffle iron should fit closely on range, be well heated on one side,
turned, heated on other side, and thoroughly greased with Crisco
before iron is filled. In filling, put tablespoonful of mixture in
each compartment near the center of iron, cover, and mixture will
spread to fill iron. If sufficiently heated, it should be turned
almost as soon as filled and covered. In using new iron, special care
must be taken in greasing, or waffles will stick.

Sufficient for six waffles.

White Cookies

2 cupfuls sugar
1 cupful Crisco
1/2 cupful thick sour milk
2 eggs
1 teaspoonful baking soda
1 teaspoonful salt
1 teaspoonful vanilla extract
1/2 teaspoonful lemon extract
Flour

Cream Crisco and sugar together, add eggs well beaten, soda mixed with
sour milk, salt, extracts, and about 5 cupfuls flour. Roll very thin,
cut with cookie cutter, lay on Criscoed tins, bake in moderately hot
oven five minutes. To keep any length of time, when cold, place in
covered tin cans and set in cool place, and they will be as crisp as
when first baked.

Sufficient for ninety cookies.

Yorkshire Fruit Loaves

2 lbs. flour
3/4 cupful Crisco
1 teaspoonful salt
2 cupfuls milk
1 yeast cake
1 cupful sugar
1 cupful sultana raisins
1 cupful currants
1/2 cupful seeded raisins
1/2 cupful chopped candied citron peel
1 teaspoonful powdered ginger
1/2 teaspoonful powdered mace

Heat Crisco in milk, then cool and add yeast cake mixed with a little
sugar; stir in flour and salt, and allow to rise four hours. Mix
sugar, fruit, peel, and spices into risen dough. Let rise again then
divide into two Criscoed loaf tins. Allow to rise fifteen minutes,
then bake in moderate oven one and a half hours.

Sufficient for two medium-sized loaves.

Water Bread

2 cupfuls boiling water
2 tablespoonfuls Crisco
1 tablespoonful sugar
2 teaspoonfuls salt
1/4 yeast cake dissolved in
1/4 cupful lukewarm water
About six cupfuls sifted flour

Mix Crisco, sugar and salt, pour on boiling water; when lukewarm add
dissolved yeast cake. Stir in enough flour to make a batter; beat
well, then add more flour, a little at a time to make stiff dough,
mixing with a knife. Turn on a floured board; knead until it is
smooth, elastic and does not stick to the board. Put into a bowl
greased with Crisco, cover closely and let stand in a warm place over
night. The first thing in the morning knead again until fine grained;
shape into loaves and place in a warm pan greased with Crisco. Cover
and put in a warm place. When double in bulk, bake in a hot oven. Bake
one hour.

CAKES

[Illustration]

There are five principal ways of making cakes.

The first method is used for plain cakes. The shortening is rubbed
into the flour in the same way as for short pastry; then the dry
ingredients, such as sugar, fruit, and spice, are added, and lastly
the eggs and milk. Then all are mixed well together.

The second way is used for fruit, pound, and seed cakes. The
shortening and sugar are creamed together, the eggs beaten in one at
a time, and the fruit and flour stirred in lightly and quickly at the
last.

In the third way the eggs and sugar are beaten together until thick
and creamy, then the flour is stirred in lightly and quickly. This is
used chiefly for sponge cakes and cakes of that texture.

For the fourth way the sugar, shortening, milk, and syrup or molasses
are melted together, then cooled slightly and added to the dry
ingredients. This method is used for ginger-breads.

In the fifth way the sugar and eggs are beaten thoroughly over boiling
water, then cooled before the melted shortening and dry ingredients
are added. This method is used for Gennoise cake and some kinds of
layer cakes. Care must be taken to insure the right consistency of
cakes. The mixture should be fairly stiff. If too moist the fruit
will sink to the bottom. For rich cakes the tins should be lined with
paper, the paper coming a short distance above the tins, so that the
cake is protected as it rises. For very rich fruit cakes, experience
has shown that it is best not to grease the paper or tin. The cake is
not so liable to burn, and the paper can be removed easily when the
cake is done without injuring it. On the other hand, if tins are lined
for sponge cakes or jelly-rolls, the paper should be greased.

[Illustration]

When making cakes in which baking powder, carbonate of soda, cream of
tartar or tartaric acid are used, almost everything depends upon the
handling, which should be as light and as little as possible. The more
rapidly such cakes are made the better they will be. Two cooks working
from the same recipe will often produce entirely different results, if
one kneads her mixture as if it were household bread, while the other
handles it with due lightness of touch. As soon as the baking powder
or other rising medium is added to the mixture, the cake should be put
into the oven as quickly as possible. Soda alone is never good in a
cake where there is shortening, unless some substance containing acid
is used along with it. Molasses is one of the substances containing
acid.

The greatest care and cleanliness must be exercised in all cake
making; and accuracy in proportioning the materials to be used is
indispensable. The flour should be thoroughly dried and sifted, and
lightly stirred in. Always sift flour before measuring, then sift it
again with the baking powder to insure a thorough blending.

Good cakes never can be made with indifferent materials. Eggs are used
both as an aerating agent and as one of the "wetting" materials. It
is not economy to buy cheap eggs, for such eggs are small, weak,
colorless, and often very stale. Eggs should be well beaten, yolks and
whites separately, unless other directions are given. The yolks must
be beaten to a thick cream and the whites until they are a solid
froth. Sugar tends to improve the texture of cakes, and when cheap
cakes are made, plenty should be used, provided that the cake is not
made too sweet. It should be dissolved before being added to the fat
and the flour.

For best cakes, and all that are required of a light color,
fine-grained sugar should be used. With coarse-grained sugar there
is danger of producing specks which show on the cakes after baking,
unless they have been made by the method of beating up the eggs and
sugar together with a beater over hot water. This method will dissolve
the grains of sugar.

Always buy the best fruits for cake making, as they are sweetest and
cleanest. Currants and sultana raisins for cakes should not be too
large, but of medium size, sweet and fleshy. Cheap dry sultanas should
not be used. Though there is no need to wash sultanas, yet if the
fruit is inclined to be very dry, it will be better to do so than
to put them in to spoil the appearance and the flavor of the cake.
Currants always should be washed, cleaned, and dried before using.
Orange, lemon, and citron peel should be of good color and flavor.
They should not be added to cake mixture in chunks, as often is
done, but should be in long shredded pieces. Large pieces of peel are
sometimes the cause of a cake cutting badly. In making fruit cakes
add the fruit before the flour, as this will prevent it falling to the
bottom.

If a cake cracks open while baking, the recipe contains too much
flour. There are two kinds of thick crusts which some cakes have. The
first of these is caused by the cake being overbaked in a very hot
oven. Where this is so, the cake, if a very rich one, has a huge crack
in the top caused by the heat of the oven forming a crust before the
inside has finished aerating; then as the interior air or gas expands,
it cracks the crust to escape. This crack spoils the appearance of the
cake, and when cut it generally will be found to be close and heavy
in texture. To guard against this it is necessary to bake them at a
suitable temperature, noting that the richer the cake the longer the
fruit takes to bake.

The second kind of thick crust referred to may only be on top of the
cake, and in this case may be caused by an excess of fat and sugar
being mixed together, or otherwise insufficient flour. In this case
the mixture will not bake, but only forms a kind of syrup in the oven,
and the cake sinks in the center. A cake made under such conditions
would have a thick shiny crust, and be liable to crumble when touched.
The inside of the cake would be heavy, having more the appearance of
pudding than cake.

Successful cake making means constant care. In recipes in which milk
is used as one ingredient, either sweet or buttermilk may be used
but not a mixture of both. Buttermilk makes a light, spongy cake,
and sweet milk makes a cake which cuts like pound cake. _In creaming
shortening and sugar, when the shortening is too hard to blend easily
warm the bowl slightly, but do not heat the shortening, as this will
change both the flavor and texture of the cake._ For small cakes have
a quick oven, so that they set right through, and the inside is baked
by the time the outside is browned. For all large cakes have a quick
oven at first, to raise them nicely and prevent the fruit sinking to
the bottom. The oven then should be allowed to become slower to fire
the cakes thoroughly.

Cake must not be hurried. Keep the oven steady though slow, and after
putting a large cake into it do not open the door for at least twenty
minutes. During baking, do not open the door unnecessarily, or in
fact do anything to jar the cake lest the little bubbles formed by the
action of the baking powder burst, causing the gas to escape and the
cake to sink. This produces what is known as a "sad" cake, but refers
probably to the state of mind of the cook. A very light cake put into
a quick oven' rises rapidly round the sides, but leaves a hollow in
the middle.

If a cake is made too light with eggs or powder and an insufficient
quantity of flour is added it will drop in the center. Another
frequent cause is the moving of cakes while in the oven before the
mixture has set properly. The same defect is produced if the cakes
are removed from the oven before being baked sufficiently. When a cake
batter curdles, the texture will not be so even as if the curdling had
not taken place. Sometimes the mixture will curdle through the eggs
being added too quickly, or if the shortening contains too much water.
This forms a syrup with the sugar, and after a certain quantity of
eggs have been added the batter will slip and slide about, and will
not unite with the other ingredients. Weak, watery eggs are another
cause of this happening; and although this may be checked by adding
a little flour at the right time, yet the cake would be better if it
were unnecessary to add any flour until all the eggs had been beaten
in, that is, if the batter had not curdled. Before turning out a cake
allow it to remain in the tin for a few minutes. It is best to lay it
on a wire cake stand, or lay it on a sieve; but if you do not possess
these, a loosely made basket turned upside down will do. If the cake
will not turn out of the tin easily, rest it on its side, turning it
round in a couple of minutes and it may loosen, if not, pass a knife
round the edge, turn the cake over on a clean cloth, and let it stand
a few minutes.

Do not place cakes in a cold place or at an open window, or the steam
will condense and make them heavy. A rich cake improves in flavor and
becomes softer with keeping (from 2 to 6 weeks, according to quality)
before cutting. Wrap, when cold, first in a clean towel, then in
paper. After a week remove the paper and put the cake into a tin
wrapped in the towel. Small cakes may be baked in tiny molds or tins,
or baked in a flat sheet, and then cut out into squares, diamonds or
rounds. Then they can be frosted or coated with cream and decorated
with cherries or other crystallized fruits. If a real distinction is
desired, they may be placed in tiny crinkled paper cases, bought by
the hundred at a trifling cost.

Cake tins should be greased with Crisco and dredged with flour, the
superfluous flour shaken out, or they can be fitted with paper which
has been greased with Crisco. When creaming Crisco and sugar, do not
grudge hard work; at this stage of manufacture the tendency is to give
insufficient work, with the result that the lightness of the cake is
impaired.

Apple Sauce Fruit Cake without Milk

1 cupful brown sugar
1-1/2 cupfuls apple sauce
2-1/2 cupfuls flour
1/2 cupful Crisco
1 lb. raisins
1 teaspoonful powdered cloves
1 teaspoonful powdered cinnamon
1 teaspoonful grated nutmeg
2 teaspoonfuls baking soda
1/2 teaspoonful salt
3 tablespoonfuls vinegar

Cream Crisco and sugar thoroughly together, add apple sauce, flour,
raisins, spices, salt, and soda mixed with vinegar. Mix and pour into
greased and floured cake tin and bake in moderate oven one and a half
hours.

Sufficient for one cake.

Black Cake with Prune Filling

1-1/2 cupfuls sugar
1/2 teaspoonful salt
3 eggs
1/2 cupful Crisco
1 cupful milk
1/2 teaspoonful baking soda
2 cupfuls flour
1 teaspoonful baking powder
1/2 teaspoonful vanilla extract
1/3 cake chocolate

For Filling

1 cupful sugar
1/3 cupful boiling water
1 white of egg
1/2 cupful stoned stewed prunes
1/3 cupful blanched chopped almonds

_For cake._ Beat 1 egg in double boiler, add 1/2 cupful milk, 1/2
cupful sugar and chocolate; mix well and cook until it thickens. Cool
and set aside. Cream Crisco with remainder of sugar, add salt, eggs
well beaten, soda mixed with remainder of milk, flour, baking powder
and vanilla. Mix well and add chocolate paste, and divide into two
Criscoed and floured layer cake tins. Bake twenty minutes in moderate
oven.

_For filling._ Boil sugar and water together without stirring until it
forms a soft ball when tried in cold water, or 240 deg. F., then pour it
over the beaten white of egg, beating all the time. Now add chopped
prunes and almonds and beat well. Put between layers of cake.

Sufficient for one good-sized layer cake.

Pound Cake

2 cupfuls sugar
2 cupfuls Crisco
2 teaspoonfuls salt
12 eggs
4 cupfuls flour
1/2 teaspoon powered mace
3 tablespoons brandy

Cream Crisco and sugar thoroughly together, add yolks of eggs well
beaten, fold in whites of eggs beaten to a stiff froth, add brandy,
flour, salt and mace, and mix lightly and quickly. Turn into a papered
cake pan and bake in a slow oven for one hour and twenty minutes.

Sufficient for one large cake.

Boiling Water Cake

1 cupful boiling water
1 cupful sugar
1/2 cupful Crisco
1 egg
1/4 cupful chopped candied citron peel
1 cupful sultana raisins
2-1/2 cupfuls flour
1/2 teaspoon salt
2 teaspoonfuls baking powder
1/4 teaspoonfuls grated nutmeg
1/2 teaspoon lemon extract

Put Crisco and sugar into basin, pour boiling water over them; let
stand till cold, then add egg well beaten, sift in flour, salt, baking
powder, and nutmeg, add peel, raisins, and lemon extract, and mix
well. Turn into greased and floured small square tin and bake in
moderate oven half hour. Cool and cover with boiled frosting.

Sufficient for one small cake.

Butterless-Milkless-Eggless Cake

2 cupfuls brown sugar
2/3 cupful Crisco
2 cupfuls water
2 cupfuls sultana raisins
2 cupfuls seeded raisins
1 teaspoonful salt
2 teaspoonfuls powdered cinnamon
1 teaspoonful powdered cloves
3 tablespoonfuls warm water
1/2 teaspoonful powdered mace
1/2 teaspoonful grated nutmeg
2 teaspoonfuls baking soda
4 cupfuls flour
1 teaspoonful baking powder
1-1/2 cupfuls chopped nut meats
3 tablespoons warm water

Put Crisco into saucepan, add sugar, water, raisins, salt, and spices,
and boil three minutes. Cool, and when cold add flour, baking powder,
soda dissolved in warm water and nut meats. Mix and turn into Criscoed
and floured cake tin and bake in slow oven one and a half hours.

Sufficient for one medium-sized cake.

Caramel Cake

For Cake

1-1/4 cupfuls sifted sugar
2 eggs
1/2 cupful Crisco
1 cupful cold water
3 cupfuls flour
2 teaspoonfuls baking powder
1 teaspoonful vanilla extract
1/2 cupful granulated sugar
1/2 teaspoonful salt
1/4 cupful boiling water

For Filling

1 teaspoonful Crisco
1 ounce chocolate
1 teaspoonful vanilla extract
1/2 cupful hot water
1/2 cupful brown sugar
1/2 cupful granulated sugar
Pinch salt

_For cake_. Put granulated sugar into small pan and melt over fire
till brown, remove from fire, add boiling water, stir quickly, return
to stove, and stir until thick syrup; set aside to cool. Beat Crisco
and sugar to a cream, add eggs well beaten, flour, baking powder,
salt, vanilla, three tablespoonfuls of the syrup and water. Mix and
beat two minutes, then divide into two Criscoed and floured layer tins
and bake in moderate oven twenty minutes.

_For filling_. Melt granulated sugar in small pan and stir until
it becomes a light brown syrup, add the water gradually, then brown
sugar, Crisco, salt, and chocolate stirring all the time. Cook until
it forms a soft ball when tried in cold water, or 240 deg. F. Remove from
fire, add vanilla, beat until creamy, then spread between cakes.

Sufficient for one layer cake.

Chocolate Cake

For Cake

1 cupful sugar
3/4 teaspoonful salt
1/4 cupful grated chocolate
3/4 cupful Crisco
5 eggs
2 cupfuls flour
1 teaspoonful baking powder
1/2 cupful sultana raisins
1/2 cupful candied chopped citron peel

For Chocolate Frosting

2 tablespoonfuls Crisco
2 squares melted bitter chocolate
2 cupfuls powdered sugar
6 tablespoonfuls coffee
1/4 teaspoonful salt
1/2 teaspoonful vanilla extract

_For cake_. Cream Crisco; add sugar gradually, yolks of eggs well
beaten, milk, flour, salt, baking powder, grated chocolate, citron,
and raisins. Mix and beat two minutes, then fold in stiffly beaten
whites of eggs. Turn into Criscoed and floured tin and bake for one
and a quarter hours in a moderate oven. When cold cover with frosting.

_For chocolate frosting_. Knead Crisco into sugar. Melt chocolate,
add coffee, sugar, salt, and Crisco, and stir until thick, then add
vanilla and put away to cool. When cold spread on cake. This frosting
may be used any time. It is just as good made one day and used the
next by adding a little more hot coffee. It is always soft, creamy and
delicious.

Sufficient for one cake.

Cocoanut Layer Cake

For Cake

1 cupful sugar
3 cupfuls flour
1/2 teaspoonful salt
4 eggs
1/2 cupful Crisco
1 cupful milk
2 teaspoonfuls vanilla extract
3 teaspoonfuls baking powder

For Filling

1 teaspoonful Crisco
1 cupful sugar
1 cupful water
Pinch cream of tartar
1 teaspoonful vanilla extract
1 white of egg
1/2 cupful chopped cocoanut
1/4 teaspoonful salt

_For cake_. Cream Crisco and sugar together, sift the flour, baking
powder, and salt, and add alternately with the beaten yolks of eggs
and milk. Beat thoroughly, then add stiffly beaten whites of eggs and
flavoring and mix gently. Grease layer tins with Crisco then flour
them and divide mixture into three portions. Bake in a moderate oven
twenty minutes.

_For filling_. Boil water and sugar together, add Crisco and cream of
tartar, and boil until it forms a soft ball when tried in cold water,
or 240 deg. F. Beat white of egg to stiff froth, add salt, then pour in
syrup gradually, add vanilla and beat until thick and cold. Spread on
cake and sprinkle over with cocoanut.

Sufficient for three layers.

Coffee Layer Cake

Dark Part

1 cupful dark brown sugar
2/3 cupful cold strong coffee
3 yolks of eggs
1/2 cupful Crisco
1 tablespoonful molasses
1/4 cupful raisins
2 cupfuls flour
2 teaspoonfuls baking powder
1/2 teaspoonful powdered cinnamon
1/2 teaspoonful powdered cloves
1/2 teaspoonful grated nutmeg
1/2 teaspoonful salt

White Part

1/2 cupful Crisco
1 cupful granulated sugar
3 whites of eggs
2/3 cupful milk
2 cupfuls flour
2 teaspoonfuls baking powder
1 teaspoonful vanilla extract
1/2 teaspoonful salt

_For dark part_. Cream Crisco and sugar, add yolks well beaten,
coffee, molasses, flour, salt, baking powder, spices and raisins.
Mix and divide into two Criscoed and floured layer tins and bake in
moderately hot oven twenty minutes.

_For white part_. Cream Crisco and sugar, add milk, vanilla, flour,
salt, baking powder, then fold in stiffly beaten whites of eggs. Bake
in two layers. Put layers together and ice with following frosting.

Put 2 cupfuls dark brown sugar and 3/4 cupful water into saucepan, add
1 tablespoonful Crisco and 1 teaspoonful vanilla extract. Boil till
mixture forms soft ball when tried in cold water or 240 deg. F., remove
from stove, beat till it begins to cream, then add 1 cupful chopped
raisins. Spread on cake and allow to dry.

Sufficient for one large layer cake.

Cream Puffs

1 cupful water
1 cupful flour
1/4 teaspoonful salt
5 tablespoonfuls Crisco
4 eggs

Put Crisco into small saucepan add water, bring to boiling point,
add quickly flour and salt, stir well with wooden spoon until mixture
leaves sides of pan, remove pan from fire, allow mixture to become
cool, but not cold, add eggs, one at a time, and beat each one
thoroughly in. Set in cool place one hour. Put mixture into forcing
bag with tube and force it on to a tin greased with Crisco into small
rounds; bake in hot oven forty minutes. When cold split them open on
one side and fill with whipped cream sweetened and flavored to taste.

To make eclairs with this mixture press it on to tins in strips three
and a half inches long, and a little distance apart. Brush over tops
with beaten egg and bake in moderate oven thirty minutes. Cut open one
side then fill and dip top into chocolate icing.

Sufficient for fifteen cream puffs.

Cream Puff Balls

1 cupful flour
1/2 cupful Crisco
1/2 teaspoonful salt
1/2 cupful water
4 eggs

Put Crisco and water into small saucepan, bring to boil, add quickly
flour and salt, stir well with wooden spoon until mixture leaves sides
of pan, remove from fire, allow to cool, but not become cold, add
eggs, beating each one thoroughly in. Turn mixture on to well Criscoed
plate and divide into small puffs or cakes. Put on Criscoed tins and
bake a golden brown in hot oven, thirty minutes. These puffs may be
filled with preserves, custard, or savory mixtures.

Sufficient for thirty puffs.

Crisco Fruit Cake

1-1/2 cupfuls Crisco
2 cupfuls sugar
4 cupfuls flour
6 eggs
1 wineglassful brandy
1/2 lb. blanched and chopped almonds
1/2 lb. English walnut meats (broken in small pieces)
1/2 lb. stoned and chopped dates
1 lb. currants
1 lb. seeded raisins
1 lb. glace cherries
1 teaspoonful baking soda
1 teaspoonful salt
1/2 cupful New Orleans molasses
1/2 cupful cold black coffee
1 teaspoonful grated nutmeg
2 teaspoonfuls powdered cinnamon
1 teaspoonful powdered cloves

Cream Crisco and sugar together, add eggs well beaten, beat five
minutes, then add coffee, soda mixed with molasses, brandy, flour
sifted with salt and spices. Now add raisins, currants, dates,
cherries cut in halves, and nuts. Mix carefully and turn into Criscoed
and papered tin and bake in moderate oven two and a half hours. Brandy
may be omitted.

Sufficient for one large cake.

Devils Food Cake

1-1/2 cupfuls sugar
1-1/2 cupfuls milk
1/2 cake chocolate
2 teaspoonfuls vanilla extract
2 eggs
1/2 teaspoonful salt
2 cupfuls flour
1/2 cupful Crisco
1 teaspoonful baking soda
3 tablespoonfuls boiling water
Boiled frosting

Put 1/2 cupful of sugar into small saucepan, add chocolate and
1 cupful milk. Put on stove and stir till it boils five minutes,
stirring now and then. Remove from fire, add vanilla and set aside to
cool. Beat Crisco and remainder of sugar to light cream, then add
eggs well beaten and beat two minutes. Now add remainder of milk, soda
dissolved in boiling water, flour, salt, and chocolate mixture. Mix
carefully and divide into two large greased and floured layer tins
and bake in moderate oven twenty-five minutes. Turn to cool and put
together with boiled frosting.

Sufficient for two large layers.

Peach Shortcake

2 cupfuls sugar
1 cupful milk
5 eggs
3 cupfuls flour
Quartered peaches
3/4 cupful Crisco
1 teaspoonful baking powder
1/2 teaspoonful salt
1 teaspoonful almond extract

Cream Crisco and sugar together, then add milk, eggs one by one,
always beating well between each one, flour sifted with baking powder
and salt, then add extract. Mix and divide into two layer tins that
have been greased with Crisco and bake twenty minutes in moderate
oven. Turn out and spread with butter. Put together with quartered and
sweetened peaches and pile some peaches on top.

Sufficient for one cake.

Strawberry Shortcake

3 cupfuls flour
1/2 cupful Crisco
1/2 teaspoonful salt
3 teaspoonfuls baking powder
1 cupful whipped cream
1 egg
2 tablespoonfuls sugar
1 cupful milk
1-1/2 pints strawberries

Sift the flour with the baking powder, salt and sugar, then cut in the
Crisco with a knife, add egg well beaten, and milk. The dough should
be a soft one. Roll in two layers, spread in two Criscoed pans and
bake in a hot oven until a light brown color. Mash and sweeten one
cupful of the strawberries, put on one layer, then place second layer
on top. Sweeten remainder of strawberries, spread on top layer, and
cover with the whipped cream. Decorate with whole ripe strawberries.

Fig Cake

1 cupful sugar
3 eggs
1 cupful milk
2 teaspoonfuls powdered cinnamon
3 cupfuls flour
1/2 cupful Crisco
3 teaspoonfuls baking powder
1/2 teaspoonful salt
1 teaspoonful vanilla extract
1/2 teaspoonful grated nutmeg
1 cupful shredded figs

Wash and dry figs then shred them. Cream Crisco and sugar together,
add eggs well beaten, and beat five minutes. Sift dry ingredients, and
add to first mixture alternately with milk. Add figs and flavorings
and turn into Criscoed and floured cake tin. Bake one hour in moderate
oven.

Sufficient for one small cake.

Gennoise Cake

3/4 cupful flour
6 tablespoonfuls sugar
6 tablespoonfuls melted Crisco
4 eggs
1 teaspoonful baking powder
1/2 teaspoonful almond extract
Boiled frosting
Preserved cherries or cocoanut
1/4 teaspoonful salt

Break eggs into bowl, add sugar and beat for ten minutes over a pan
of boiling water. Remove from water and beat till mixture is thick
and cold; remove beater, sift in flour, salt, and baking powder; mix
carefully, add melted Crisco and almond extract. Turn at once into
small square greased and papered tin and bake in a moderate oven
twenty minutes. Turn out and remove paper. Cool and cut in eight
square pieces. Cover with boiled frosting and decorate with cherries
or cocoanut.

Sufficient for eight small cakes.

Gingerbread

1/2 cupful sugar
1 egg
1/2 cupful molasses
1/2 cupful milk
1-1/3 cupfuls flour
1/4 cupful Crisco
1 teaspoonful salt
2 teaspoonfuls powdered ginger
1 teaspoonful powdered cinnamon
1/2 teaspoonful powdered cloves
1/2 teaspoonful baking soda or 2 teaspoonfuls baking powder

Sauce

1 teaspoonful Crisco
1 cupful (1/2 lb.) maple sugar
1 tablespoonful flour
1 egg
1 cupful boiling water

_For cake_. Cream Crisco and sugar together, add egg well beaten,
molasses, milk, soda, flour, salt, and spices. Mix and turn into
Criscoed tin and bake in moderate oven forty minutes.

_For sauce_. Dissolve maple sugar in boiling water. Rub together
Crisco and flour. Add gradually boiling syrup; and lastly the beaten
egg. Then return to fire and stir briskly until thickened.

Sufficient for one small gingerbread.

Golden Orange Cake

2 cupfuls sugar
1 teaspoonful salt
1 teaspoonful orange extract
1 cupful milk
5 eggs or yolks of 10 eggs
4 cupfuls flour
1 cupful Crisco
4 teaspoonfuls baking powder
Orange icing

_For cake_. Cream Crisco and sugar together, add salt, eggs well
beaten, orange extract, and flour and baking powder alternately with
milk. Mix carefully and turn into Criscoed and floured cake tin and
bake in moderate oven about one hour. This mixture may be baked in
layers.

_For icing_. Boil 1 cupful water with 2 cupfuls sugar till it forms
soft ball when tried in cold water, or 240 deg. F., then pour over well
beaten yolks of four eggs, beat until smooth and thick, add 1-1/2
teaspoonfuls orange extract and spread at once on cake.

Sufficient for one large cake.

Gold Cake

_(Kate B. Vaughn)_

3/4 cupful sugar
5 tablespoonfuls Crisco
1/2 cupful milk
4 yolks of eggs
1-1/2 cupfuls flour
1/2 teaspoonful salt
3 teaspoonfuls baking powder
1/2 teaspoonful lemon extract

Cream Crisco and sugar together. Beat egg yolks very light and add to
creamed mixture. Add dry ingredients, milk, and lemon extract and
mix well. Turn into a small Criscoed and floured cake tin and bake in
moderate oven forty-five minutes.

Sufficient for one small cake.

Hurry Up Cake

3/4 cupful sugar
1-1/2 cupfuls flour
4 tablespoonfuls Crisco

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