A calendar of dinners, with 615 recipes

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. Breads, etc. Swedish Coffee Bread 2 cupfuls hot milk Y% teaspoonful salt 34 cupful sugar 15 cardamom seeds ¥% cupful Crisco 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 1 yeast cake 3 tablespoonfuls Crisco 3 cupfuls rye flour 2 teaspoonfuls salt 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 2 teaspoonfuls baking powder Y% teaspoonful salt 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 1 teaspoonful salt 2 tablespoonfuls melted Crisco 1 tablespoonful sugar ¥% teaspoonful baking soda 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 Breads, ete. 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 wafiles. White Cookies 2 cupfuls sugar 1 teaspoonful baking soda 1 cupful Crisco 1 teaspoonful salt ¥% cupful thick sour milk 1 teaspoonful vanilla extract 2 eggs 1% 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 1 cupful sultana raisins 34 cupful Crisco 1 cupful currants 1 teaspoonful salt ¥% cupful seeded raisins 2 cupfuls milk M2 cupful chopped candied 1 yeast cake citron peel 1 cupful sugar 1 teaspoonful powdered ginger 1 teaspoonful powdered mace