A calendar of dinners, with 615 recipes

Cream Crisco and sugar together, add egg well beaten, mix well, add cream, salt, soda dissolved in water, and sufficient flour to make a 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 teaspoonful salt Y% cupful Crisco 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 11% teaspoonfuls salt 2 tablespoonfuls Crisco yy arte cake 1 cupful boiling water 1 eg 1% cupful sugar 4 ae 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. Breads, ete. 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 11% cupfuls sugar 1 cupful chopped English 4 tablespoonfuls Crisco walnut meats 1% cupfuls milk 1 teaspoonful vanilla extract 2 eggs 1 teaspoonful lemon extract 4 teaspoonfuls baking powder 1% 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% cupfuls sugar 1 teaspoonful powdered cinnamon 1 cupful Crisco 1 teaspoonful powdered ginger 3 cupfuls rolled oats 1 cupful stoned chopped dates 2 eggs 1 teaspoonful baking soda ¥% cupful sour milk 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 flours 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 1 teaspoonful baking soda 5 tablespoonfuls Crisco 2 teaspoonfuls cream of tartar 1 tablespoonful sugar 1 egg y% teaspoonful salt 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. Breads, etc. Raised Doughnuts 1 cupful milk 1 cupful sugar \% yeast cake 1% cupful Crisco \% cupful lukewarm water 2 eggs 1% teaspoonfuls salt bs 1 teaspoonful grated nutmeg “‘lour