Add Crisco, sugar, and salt to milk; when lukewarm, add yeast cake dissolved in water, spices, egg well beaten, and sufficient flour to make a stiff-dough. Mix well, add raisins and peel, cover, and let rise over night. In morning divide into pieces and form into neat buns; place in Criscoed pan one inch apart, let rise, brush over with milk or beaten egg, and bake in moderately hot oven twenty-five minutes. Cool, and with ornamental frosting make a cross on each bun. The cross may be made by placing strips of paste on buns before they are baked.
Sufficient for twenty buns.
Imperial Muffins
| 1/2 cupful scalded milk 1/4 cupful sugar 1/4 cupful Crisco 1 teaspoonful salt | 1/3 yeast cake 3/4 cupful lukewarm water 1-3/4 cupfuls flour 1 cupful cornmeal |
Add sugar and salt to milk; when lukewarm add yeast cake dissolved in 1/4 cupful of the water, and 1-1/4 cupfuls flour, cover, and let rise until light, then add Crisco, cornmeal, remaining flour and water. Let rise over night, in morning fill Criscoed muffin rings, two-thirds full; let rise until rings are full and bake thirty minutes in hot oven.
Sufficient for twelve muffins.
Lemon Wafers
| 2 eggs 2 cupfuls sugar 2 cupfuls Crisco 2 cupfuls milk | 5 cents baker's ammonia 5 cents oil of lemon Flour to make stiff dough 2 teaspoonfuls salt |
Cover ammonia with milk and let soak over night. Next morning add sugar, Crisco, salt, eggs well beaten, lemon and enough flour to make a stiff dough. Roll very thin, cut in squares or diamonds, lay on Criscoed tins and bake from five to seven minutes in hot oven.
Sufficient for one hundred and eighty-six wafers.