Sufficient for sixty doughnuts.
Rolled Oats Bread
| 2 cupfuls boiling water 2 tablespoonfuls Crisco 1 cupful rolled oats 1/2 cupful molasses | 2 teaspoonfuls salt 1/2 yeast cake 1/2 cupful lukewarm water Flour |
Add boiling water to oats and allow to stand one hour; add molasses, salt, Crisco, yeast cake dissolved in lukewarm water, and flour to make stiff dough; knead well, let rise, knead a very little, divide into two Criscoed bread pans, let rise again and bake forty minutes in moderate oven.
Sufficient for two small loaves.
Rose Leaves
| 1 cupful sugar 6 tablespoonfuls Crisco 2 eggs | 1/4 teaspoonful salt 1 teaspoonful rose extract 2 cupfuls flour |
Cream Crisco, adding sugar gradually, then stir in eggs well beaten; add salt, extract, and flour. The dough should be soft. Now chill dough, then roll very thin, using sugar instead of flour, to dust rolling-pin and board. Cut out with small fancy cutter. Place on tins greased with Crisco and bake in moderate oven eight or ten minutes or until slightly browned.
Sufficient for fifty small cakes.