Mix Crisco, boiling water, milk, and salt. When lukewarm, add yeast cake dissolved in warm water, egg well beaten, and gluten. Let rise, when risen and spongy beat well, add enough gluten to make a stiff dough and knead well. Allow to rise, shape in loaves, place in Criscoed bread pans, let rise, and bake for one hour in moderately hot oven.
Sufficient for two small loaves.
Golden Corn Muffins
| 1 cupful flour 2 tablespoonfuls Crisco 1 cupful yellow cornmeal 3 tablespoonfuls sugar | 1 cupful milk 2 eggs 1 teaspoonful salt 3 teaspoonfuls baking powder |
Cream Crisco and sugar thoroughly together, add eggs well beaten and milk. Then stir in slowly dry ingredients which have been sifted together three times. Divide into greased gem pans and bake in moderately hot oven twenty-five minutes.
Sufficient for twelve muffins.
Hominy Bread for Breakfast
| 3 cupfuls cooked hominy 2 tablespoonfuls melted Crisco 1-1/2 cupfuls cornmeal | 2 eggs 1 teaspoonful salt 2 teaspoonfuls baking powder |
| 2 cupfuls milk | |
Beat eggs, add milk and hominy. Sift in cornmeal, add baking powder and salt; add Crisco. Beat all together three minutes. Pour into deep Criscoed pan and bake one hour in slow oven. Serve hot.
Sufficient for one large loaf.