Brown Nut Bread
| 4 tablespoonfuls melted Crisco 2 eggs 1 cupful sugar 1 cupful sour milk 2/3 cupful New Orleans molasses | 1-1/2 cupfuls flour 1-1/2 cupfuls graham flour 1/2 teaspoonful salt 1 teaspoonful baking soda 1 cupful sultana raisins |
| 1 cupful chopped nut meats | |
Beat eggs and sugar together for five minutes, then add molasses, soda mixed with milk, salt, flours, raisins, and nuts. Mix and turn into Criscoed and floured cake tin and bake in slow oven one and a quarter hours.
Sufficient for one medium-sized loaf.
Buttermilk Biscuits
| 1 quart flour 2 tablespoonfuls Crisco 1 tablespoonful sugar 1 teaspoonful salt | 1 teaspoonful baking soda 1 teaspoonful baking powder 1 egg 3/4 pint buttermilk |
Sift flour, baking powder, salt, and sugar together, then rub in Crisco with finger tips, add egg well beaten, and soda mixed with milk. Dough should be soft and little more milk can be added if needed. Roll out lightly and handle as little as possible. Cut with biscuit cutter, lay on Criscoed tins and bake in hot oven ten minutes.
Sufficient for thirty biscuits.
Chocolate Brownies
| 1 cupful sugar 6 tablespoonfuls melted Crisco 2 eggs 2 squares chocolate | 1/3 teaspoonful salt 1/2 cupful flour 1 cupful chopped English walnut meats 1 teaspoonful vanilla extract |
| 3 tablespoonfuls boiling water | |