Mix yeast cake with 1 tablespoonful sugar. Heat milk, add remainder of sugar, Crisco, and salt. Cool and add yeast and flour to make stiff dough. Turn out on floured baking board, cut in three pieces, knead first one piece then others stretching dough; let rise over night or in warm temperature five hours. Knead lightly and divide into Criscoed pans. Allow to rise and bake in moderate oven one hour. From same dough, French bread, breadsticks, horse shoe rolls and French rolls can be made.
Sufficient for three loaves.
Dessert Biscuits
| 1 cupful confectioners' sugar 1 cupful Crisco 1 cupful flour | 5 whites of eggs 1/2 teaspoonful vanilla extract 1 teaspoonful salt |
Cream Crisco and gradually add sugar, mix thoroughly, and incorporate, one by one, whites of eggs. Now add flour, salt, and vanilla. Mix well, then place in small, long heaps on a Criscoed tin. Bake in cool oven to pale brown color.
Sufficient for sixty biscuits.
Entire Wheat Bread
| 1/4 cupfuls boiling water 2 tablespoonfuls Crisco 1-1/4 cupfuls milk 2 teaspoonfuls salt | 2 tablespoonfuls sugar 1 yeast cake 1/4 cupful tepid water Whole wheat flour |
Mix boiling water, milk, sugar, salt, and Crisco together. Add yeast cake dissolved in tepid water, with 3-1/2 cupfuls whole wheat flour. Mix and let stand until light. Add more flour until soft dough is formed, then knead and divide into two loaves. Place in Criscoed tins and let stand until the dough doubles its bulk. Brush over with milk and bake in moderate oven one and a half hours.