CRULLERS
Cream two tablespoons of butter with one-half cup of sugar, then beat in one at a time two whole eggs. Mix well, then add one-half cup of milk, two teaspoons of baking-powder, and sufficient flour to make a soft batter to roll out. (Try three cupfuls and then add as much more flour as necessary.) Last, add one-half teaspoon cinnamon. Roll one-half inch thick, cut in strips one inch wide, three inches long and fry in hot Crisco.
STRAWBERRY SHORTCAKE (BISCUIT DOUGH)
Mix two cups of flour, four teaspoons of baking-powder, one-half teaspoon of salt, one tablespoon of sugar; work one-quarter cup of butter with tips of fingers, and add three-quarters of a cup of milk gradually. Toss on floured board, divide in two parts. Pat, roll out and bake twelve minutes in hot oven in layer-cake tins. Split and spread with butter. Pick, hull, and drain berries. Sweeten one to one and one-half boxes of strawberries to taste. Crush slightly and put between and on top of short cake. Allow from one to one and one-half boxes of berries to each short cake. Serve with cream, plain or whipped.
Strawberries make the best short cake, but other berries and sliced peaches are also good.
DOUGH FOR OPEN FACE PIES
The directions for making the dough for Cinnamon Buns may be followed in making the under crust for fruit pies, such as apple, plum, huckleberry and peach.
Enough for two pies. Drippings and water may be substituted for butter and milk respectively.
CINNAMON BUNS
Sift together one pint of flour, one tablespoon of sugar, one-half teaspoon of salt, two teaspoons of baking-powder. Rub in two tablespoons of butter, mix with milk to soft dough. Roll out one-half inch thick, spread with soft butter, granulated sugar, and powdered cinnamon. Roll up like jelly roll, cut in inch slices, lay close together in greased pan, and bake in quick oven.