| 2-1/2 cupfuls flour 1/2 cupful Crisco 1/2 cupful sugar | 1/2 teaspoonful salt 1 egg 1 teaspoonful vanilla extract |
Beat Crisco, sugar, and salt to cream. Add gradually egg well beaten, flour, and flavoring. Knead lightly on floured baking board, then roll out one-fourth inch thick and cut into small rounds. Mark them with fork, lay on Criscoed tins and bake in moderate oven from ten to fifteen minutes.
Sufficient for forty cookies
Soda Beaten Biscuit
| 1 quart flour 3 tablespoonfuls Crisco | 1/2 teaspoonful salt 1/5 teaspoonful baking soda |
| Buttermilk | |
Sift flour with soda and salt, then rub in Crisco thoroughly with finger tips, and mix to stiff dough with buttermilk. Beat with rolling-pin or hammer until dough blisters. Roll out one-third inch in thickness, cut with round cutter, and lay on Criscoed tins. Bake in moderate oven from thirty to forty minutes.
Sufficient for forty biscuits.
Sour Milk Biscuits
(Kate B. Vaughn)
| 2 cupfuls flour 3 tablespoonfuls Crisco | 1 teaspoonful salt 1/2 teaspoonful baking soda |
| 1 cupful sour milk | |