Mix and sift flour and salt. Cut Crisco in with knife or work in lightly with finger tips. Mix a little milk and water together chill thoroughly and add enough to dry ingredients to make stiff dough. Everything should be as cold as possible. Beat with rolling-pin until dough blisters. Roll to one-third inch in thickness and cut into small biscuits, prick in center and set in refrigerator an hour before baking. Place biscuits on Criscoed tins and bake in moderate oven thirty minutes. Biscuits may be baked in moderate gas oven and gas turned off when biscuits are golden brown. Allow biscuits to remain ten minutes in cooling oven to dry out.
Sufficient for sixty small biscuits, a fraction larger than a dollar.
Muffins
| 1 cupful scalded milk 2 tablespoonfuls Crisco 1 cupful boiling water 1/4 cupful sugar | 1-1/2 teaspoonfuls salt 1/2 yeast cake 1 egg 4 cupfuls flour |
Add Crisco, salt, and half of sugar to milk and water; when lukewarm add yeast mixed with remaining sugar, egg well beaten, and flour. Beat thoroughly, cover, and let rise until light. Put greased muffin rings on hot griddle greased with Crisco. Fill half full with raised muffin mixture and cook slowly until well risen and browned underneath. Turn muffins and rings and brown other side. When muffins are cold, split open, toast, and serve with marmalade.
Sufficient for sixteen muffins.
Nut Doughnuts
| 1-1/4 cupfuls sugar 4 tablespoonfuls Crisco 1-1/2 cupfuls milk 2 eggs 4 teaspoonfuls baking powder | 1 cupful chopped English walnut meats 1 teaspoonful vanilla extract 1 teaspoonful lemon extract 1/2 teaspoonful salt Flour to make soft dough |
Cream Crisco and sugar together, add eggs well beaten, milk, salt, extracts, baking powder, nuts, and sufficient flour to make soft dough. Roll out, cut with cutter and fry in hot Crisco to a golden color. Drain and sift with sugar.
Sufficient for seventy-five doughnuts.