The Story of Crisco Part 27

Sufficient for one large pan of bread.

Spice Cookies

3 eggs 1-1/2 cupfuls brown sugar 1 cupful Crisco 1 cupful mola.s.ses 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 mola.s.ses, 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 b.u.t.ter.

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 Cris...o...b..fore 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

[Ill.u.s.tration]

There are five princ.i.p.al 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.