A calendar of dinners, with 615 recipes

1 cupful flour Y% teaspoonful baking soda Y% cupful sugar ¥% teaspoonful salt Mix cornmeal with flour, sugar, salt, Crisco, eggs well beaten, and soda mixed with cream. Mix well and turn into Criscoed tin and bake in moderate oven thirty minutes. Sufficient for one small pan of corn bread. Cornmeal Rolls 1% cupfuls flour 1 tablespoonful sugar 2 tablespoonfuls Crisco Y% teaspoonful salt 1 egg 34 cupful cornmeal Y% cupful milk 4 teaspoonfuls baking powder Sift together, flour, cornmeal, salt, baking powder, and sugar. Rub in Crisco with finger tips, then add egg well beaten and milk. Roll out, cut into rounds with a large cutter, brush over with melted Crisco, fold over as for Parkerhouse rolls, brush tops with beaten egg or milk and bake in hot oven ten minutes. Sufficient for fifteen rolls. Cream Scones 2 cupfuls flour Y teaspoonful salt 4 tablespoonfuls Crisco 2 eggs 3 teaspoonfuls baking powder % cupful cream 2 teaspoonfuls sugar 1 white of egg Mix and sift flour, salt, sugar, and baking powder. Rub in Crisco with finger tips, add eggs well beaten and cream. Knead dough lightly on floured baking board, divide into four equal pieces, make smooth and roll out, Breads, etc. and cut into 4 small scones. Lay them on hot griddle, brush over with beaten white of egg and fry slowly on both sides. The dough should always be lightly handled. Sufficient for sixteen scones. Crisco Brownies \% cupful sugar 1 cupful flour 1% cupful Crisco 1 cupful chopped nut meats % cupful molasses % teaspoonful salt 2 eggs ¥% teaspoonful vanilla extract Cream Crisco and sugar together, add eggs well beaten, molasses, extract, flour, salt and nuts. Divide into small fancy Criscoed tins, or bake in Criscoed sheet tin and cut in squares. Bake in moderate oven half hour. These are a cross between cake and candy. Sufficient for twelve squares. Crisco Batter Cakes 3 eggs 1 cupful buttermilk ¥% cupful melted Crisco ¥% teaspoonful baking soda 1 cupful flour 1 teaspoonful baking powder Y% teaspoonful salt Beat up yolks of eggs, add milk, Crisco, and flour mixed with salt, soda, and baking powder and beat till smooth. Fold in whites beaten to a stiff froth. Drop in large spoonfuls on ungreased skillet or griddle. Serve hot with butter or maple syrup. Sufficient for fifteen cakes. Crisco Milk Bread 3 tablespoonfuls sugar 1 yeast cake 3 tablespoonfuls melted Crisco 1 quart milk 2 tablespoonfuls salt About 7 pints flour Mix yeast cake with 1 tablespoonful sugar. Heat milk, add remainder of sugar, Crisco, and salt. Cool and add yeast and flour to make stiff dough. Turn out on floured baking board, cut in three pieces, knead first one piece, then others, stretching dough; let rise over night or in warm temperature five hours. Knead lightly and divide into Criscoed pans. Allow to rise and bake in moderate oven one hour. From same dough, French bread, breadsticks, horse shoe rolls and French rolls can be made. Sufficient for three loaves. Dessert Biscuits 1 cupful confectioners’ sugar 5 whites of eggs _ 1 cupful Crisco Y% teaspoonful vanilla extract 1 cupful flour 1 teaspoonful salt Cream Crisco and gradually add sugar; mix thoroughly, and incorporate, one by one, whites of eggs. Now add flour, salt, and vanilla. Mix well, then place in small, long heaps on a Criscoed tin. Bake in cool oven to pale brown color. Sufficient for sixty biscuits. Breads, ete. Entire Wheat Bread 1% cupfuls boiling water 2 tablespoonfuls sugar 2 tablespoonfuls Crisco 1 yeast cake 1% cupfuls milk ¥% cupful tepid water 2 teaspoonfuls salt Whole wheat flour