A calendar of dinners, with 615 recipes

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 2 teaspoonfuls cream of tartar 5 tablespoonfuls Crisco 3 tablespoonfuls sugar 1 teaspoonful salt 2 eggs 1 teaspoonful soda 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 1% teaspoonfuls salt 5 tablespoonfuls Crisco 1 cupful milk 3 eggs 1 teaspoonful grated nutmeg 4 teaspoonfuls baking powder Flour to make soft dough From 4% 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 teaspoonfuls salt 2 tablespoonfuls Crisco ¥Y% yeast cake 1 cupful rolled oats Y% cupful lukewarm water ¥% cupful molasses 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 Breads, ete. 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 1% teaspoonful salt 6 tablespoonfuls Crisco 1 teaspoonful rose extract 2 eggs 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 teaspoonfuls baking powder 2 tablespoonfuls melted Crisco 1 egg 1 cupful ryemeal Y% teaspoonful salt 2 tablespoonfuls brown sugar 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 2 cupfuls flour 4 tablespoonfuls sugar ¥% teaspoonful salt % cupful Crisco 3 eggs 5 tablespoonfuls lukewarm 2 tablespoonfuls chopped water almonds 1 cupful whipped cream For Syrup 34 |b. 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 Grist 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.