| 3 eggs 1-1/2 cupfuls brown sugar 1 cupful Crisco 1 cupful molasses 1/2 cupful sour milk 2 teaspoonfuls baking soda 1/2 teaspoonful black pepper | 1 teaspoonful salt 1 teaspoonful powdered cinnamon 1 teaspoonful powdered ginger 1 teaspoonful powdered cloves 1 teaspoonful grated nutmeg 1/2 teaspoonful baking powder Flour to make a stiff dough |
Beat eggs five minutes, then add sugar and beat five minutes, then add Crisco and beat until thoroughly mixed, add molasses, milk, soda, salt, spices, baking powder, and enough flour to make stiff dough. Leave mixture in basin until following day. Take pieces of dough and roll out, cut with small cutter, lay on Criscoed tins and bake in moderate oven from seven to ten minutes.
Sufficient for ninety cookies.
Swedish Coffee Bread
| 2 cupfuls hot milk 3/4 cupful sugar 1/2 cupful Crisco | 1/2 teaspoonful salt 15 cardamom seeds 1 yeast cake |
| 2 cupfuls flour | |
Remove seeds from cardamoms and grind fine, add to hot milk with Crisco, sugar, and salt. When lukewarm add yeast cake mixed with a little tepid water and flour. Mix and allow to rise. Then add flour enough to make stiff dough. Knead and let rise again, then make into rolls or loaves. Let rise again and bake in moderate oven till ready.
Sufficient for eighteen rolls or two small loaves
Swedish Rye Bread
| 2 tablespoonfuls sugar 3 tablespoonfuls Crisco 2 teaspoonfuls salt | 1 yeast cake 3 cupfuls rye flour 1 cupful white flour |
| 4 cupfuls boiling water | |