A calendar of dinners, with 615 recipes

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. Breads, etc. Fruit Rolls 1 cupful milk ¥% |b. chopped candied citron peel 1 yeast cake % cupful chopped English Y% cupful lukewarm water walnut meats % cupful sugar Y% cupful currants 1% cupful melted Crisco ¥% cupful sultana raisins 2 teaspoonfuls salt Y% teaspoonful powdered cinnamon 2 eggs 1% teaspoonful powdered mace 1% cupful chopped cocoanut Flour Scald milk, when lukewarm add yeast cake dissolved in tepid water and 1% 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 2 teaspoonfuls powdered ginger 1 cupful brown sugar 1 teaspoonful powdered mace 1 cupful Crisco 1 teaspoonful salt 2 teaspoonfuls baking soda 2 tablespoonfuls boiling water 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 2 eggs ¥% cupful Crisco 1 cupful milk 34 cupful chopped preserved 3 cupfuls flour ginger 3 teaspoonfuls baking powder Y% 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 tablespoonfuls Crisco 2 cupfuls boiling water Y cupful warm. water 2 teaspoonfuls salt 1% yeast cake 1 eggg 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, Breads, etc. 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 1 cupful milk 2 tablespoonfuls Crisco 2 eggs 1 cupful yellow cornmeal 1 teaspoonful salt 3 tablespoonfuls sugar 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 eggs 2 tablespoonfuls melted Crisco 1 teaspoonful salt 1% cupfuls cornmeal ’ 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 1 eg 3 tablespoonfuls melted Crisco 2 cupfuls milk 2 cupfuls whole wheat flour 1 cupful molasses 2 cupfuls bran 1 cupful stoned chopped dates 1 teaspoonful salt 2 teaspoonfuls baking soda Y% cupful sugar Y% cupful hot water