Crescent cook book

1½ lb. seeded Raisins 1½ teaspoon Allspice Sift salt, sugar and baking powder with flour. Rub in butter, add currants, raisins, citron and spices. Stir in milk and cream, adding more milk if necessary to make firm dough. Mold into round buns, place two inches apart on greased pan, brush with milk, cut a cross on top and sprinkle with sugar, CRESCENT CORN MUFFINS 1 cup sweet Milk 1 cup sour Milk 1½ cup Molasses 1144 cups Corn Meal Y% cup Flour 1 teaspoon Crescent Powder 14 teaspoon Soda Steam in cups two hours. Half teaspoon of Mapleine adds much to flavor of this recipe, Baking CRESCENT BAKING POWDER BISCUITS 3. cups Flour 2 teaspoons Crescent Baking Powder 1 tablespoon Sugar 2 tablespoons Lard or Butter 1 teaspoon Salt Sweet Milk to moisten Sift flour and baking powder twice; add sugar and salt; rub in the lard or butter; moisten with sweet milk and work lightly with fingers. Press out with hands and cut, Sprinkle with sugar and let stand fifteen minutes. Bake in moderate oven. [PAGE TWELVE] BISCUITS @€ND BUNS WHOLE WHEAT BISCUIT 2 cups Whole Wheat Flour Pinch Salt 1 teaspoon Crescent Baking Powder 2 tablespoons Butter 1 Egg About 1 cup Milk Sift together flour, salt and baking powder; rub in the butter and mix to a light dough with the egg and milk. Roll out ona floured board, cut into biscuit, and bake about fifteen minutes in a hot oven. GRAHAM MUFFINS 4 cups Graham Flour 1 tablespoon Brown Sugar 1 teaspoon Salt 2 teaspoons Crescent Baking Powder 1 Egg 1 pint Milk Sift together Graham flour, sugar, salt and powder; add beaten egg and milk; mix into batter like pound cake, Bake in muffin pans, well greased, two-thirds full. Bake fifteen minutes. CINNAMON BUNS 1 pint Flour 1 tablespoon Sugar 14 teaspoon Salt 1 heaping teaspoon Crescent — Baking Powder 2 tablespoons Butter Sift together flour, sugar, salt and baking powder. Rub in butter and wet with enough milk to make soft dough. Roll out one-half inch thick, spread with soft butter, sugar and powdered cinnamon. Roll like jelly roll, cut in inch thick slices, place close together on greased pan and bake in moderate oven, WAFFLES 4 cups Fiour ', teaspoon Salt 1 teaspoon Sugar 2 teaspoons Crescent Baking Powder 'Yz cup Butter Add three eggs, whites and yolks beaten separately, and sufficient milk to make a thin batter. Cook in hot greased waffle-irons, [PAGE THIRTEEN ] NEVER FAIL BISCUITS 1 quart Flour 1 teaspoon Salt 2 heaping teaspoons Crescent Baking Powder 1 tablespoon Shortening Mix flour, salt and baking powder together well, then mix in the shortening and enough sweet milk to make a soft dough. Roll out lightly one inch thick. Bake in a moderately heated oven. Can be baked at once or let stand several hours, HOT CAKES 144 cups Milk 1 Egg 14 teaspoon Salt 1 tablespoon Sugar 21% cups sifted Flour 2 teaspoons Crescent Baking Powder When baked serve immediately with Mapleine Syrup. ; KENTUCKY CREAM DROP BISCUITS 1144 cups Flour 14 teaspoon Salt 1 cup sweet or sour Cream 1 heaping teaspoon Crescent Baking Powder Drop on buttered pan and bake in a moderate oven. BISCUITS €ND BUNS CRESCENT NUT BISCUITS 2 cups Flour 14 teaspoon Salt 2 tablespoons Sugar 1 cup finely chopped Nuts 1 heaping teaspoon Cres. Baking Powder Sift flour, salt, baking powder and sugar together and rub in butter, then add the nuts and mix to a soft dough with milk. Mold into small balls, place apart on greased pans, brush with milk and bake in moderate oven. EGGLESS PANCAKES 1 pint sweet Milk 1 teaspoon Salt 2 teaspoons Crescent Baking Powder 1 teaspoon Melted Butter Flour to make stiff batter