| 1 cupful milk 1/4 yeast cake 1/4 cupful lukewarm wate 1-1/2 teaspoonfuls salt | 1 cupful sugar 1/4 cupful Crisco 2 eggs 1 teaspoonful grated nutmeg |
| Flour | |
Dissolve yeast cake in lukewarm water. Scald milk and cool, then add yeast, half teaspoonful of the salt and flour to make a drop batter. Set in a cosy place to rise. Cream Crisco with sugar, add eggs well beaten, remainder of salt and nutmeg, add to yeast mixture with enough flour to make stiff dough; let rise again. When risen, make into small balls and place in a Criscoed pan to rise. When light drop into plenty of hot Crisco and cook from four to five minutes until doughnuts are done. Drain on soft paper and dredge with powdered sugar.
Sufficient for seventy doughnuts.
Raisin and Buttermilk Bread
| 4 cupfuls flour 5 tablespoonfuls Crisco 1 teaspoonful salt 1 teaspoonful soda | 2 teaspoonfuls cream of tartar 3 tablespoonfuls sugar 2 eggs Buttermilk to make soft dough |
| 1 cupful sultana raisins | |
Sift flour, salt, soda and cream of tartar into basin, rub in Crisco fine, add sugar, raisins, eggs well beaten, and sufficient buttermilk to make soft dough. Make into smooth mound, roll out, divide into four pieces, lay on greased tin and bake in moderate oven twenty-five minutes.
Sufficient to make four small loaves.
Rich Doughnuts
| 1 cupful sugar 5 tablespoonfuls Crisco 3 eggs 4 teaspoonfuls baking powder | 1-1/2 teaspoonfuls salt 1 cupful milk 1 teaspoonful grated nutmeg Flour to make soft dough |
From 4-1/2 to 5 cupfuls flour sifted before measuring. Cream Crisco, add sugar gradually, and eggs well beaten. Sift dry ingredients and add alternately to egg mixture. Roll out as soft as can be handled. Cut with cutter and fry in hot Crisco. Heat Crisco until crumb of bread becomes golden brown in sixty seconds.