Cream Crisco and sugar together, add eggs well beaten, chocolate dissolved in boiling water, salt, flour, vanilla, and nuts. Divide and spread thin in 2 Criscoed square pans and bake in slow oven from twenty to twenty-five minutes. Cut in strips and serve with ice cream. These are a cross between cookies and heavy cake.
Sufficient for fifty brownies.
Chocolate Wafers
| 1 cupful sugar 5 tablespoonfuls Crisco 2 cupfuls flour 1/4 cake chocolate | 2 eggs 1/4 teaspoonful baking soda 1/2 teaspoonful vanilla extract 1/4 teaspoonful salt |
Cream Crisco and sugar together, add chocolate melted, eggs well beaten, vanilla extract, flour, salt, and soda. Mix and turn out on to floured baking board. Roll out thin, and cut with small cutter. Lay on Criscoed tin and bake from seven to ten minutes in moderate oven.
Sufficient for forty-six wafers.
Citron Buns
| 1 yeast cake 6 tablespoonfuls sugar 3/4 cupful Crisco 1/2 cupful raisins 1/4 cupful chopped citron peel | 1 teaspoonful lemon extract 1 cupful scalded milk 1 egg 5-1/2 cupfuls flour 1/4 cupful lukewarm water |
| 1 teaspoonful salt | |
Scald milk, add half of sugar and salt; when lukewarm add yeast dissolved in water and 1-1/2 cupfuls flour. Mix, cover, and let rise till light; then add Crisco, remainder of sugar and flour, raisins, peel, and extract. Knead lightly, cover, and let rise. Divide into small pieces, let rise on greased tins, brush over with beaten egg and bake in hot oven twenty minutes.
Sufficient for twenty-two buns.