Cream Crisco and sugar thoroughly together, then gradually add eggs well beaten, now add milk, extracts, flour, salt and baking powder. Mix and roll out lightly on floured baking board; cut into circles with doughnut cutter, lay on Criscoed tins and bake in moderate oven from seven to ten minutes or till light brown. These cookies will keep fresh two weeks, and if milk is left out, a month.
Sufficient for seventy jumbles.
Boston Brown Bread
| 1 cupful ryemeal 2 tablespoonfuls Crisco 1 cupful sugar 1 cupful cornmeal | 1 cupful graham flour 3/4 tablespoonful baking soda 1/3 teaspoonful salt 3/4 cupful molasses |
| 1-3/4 cupfuls sweet milk | |
Mix and sift ingredients. Dissolve soda with one tablespoonful hot water, add to molasses, then add milk and mix with dry ingredients. Turn into greased mold two-thirds full, grease cover, and steam steadily three and a half hours. A 6-pound Crisco pail can be used for a mold.
Sufficient for one loaf.
Bran Gems
| 1/2 cupful bran 2 tablespoonfuls Crisco 1 tablespoonful whole wheat flour 1/2 cupful white flour | 1/2 cupful milk 1 saltspoonful salt 1 egg 2 tablespoonfuls molasses |
| 1 teaspoonful baking powder | |
Mix Crisco thoroughly with molasses, add egg well beaten, milk, salt, bran, flours, and baking powder. Divide into well greased gem pans, and bake in hot oven from eight to ten minutes. These gems are excellent for constipation.
Sufficient for eight gems.