Sufficient for sixty cookies.
Fruit Drop Cakes
| 1 cupful sugar 1/2 cupful Crisco 2 cupfuls flour 2 teaspoonfuls baking powder 1 teaspoonful salt | 4 tablespoonfuls currants 4 tablespoonfuls chopped nut meats 2 tablespoonfuls chopped candied citron peel 3 eggs 2/3 cupful milk |
| 1 teaspoonful vanilla extract | |
Cream Crisco and sugar together, add yolks of eggs well beaten. Beat whites stiffly and add alternately with milk. Add sifted flour, baking powder and salt, then fruits, nuts and extract. Divide mixture into Criscoed and floured gem pans, and bake twenty minutes in moderate oven.
Sufficient for eighteen drop cakes.
Fruit Rolls
| 1 cupful milk 1 yeast cake 1/4 cupful lukewarm water 1/4 cupful sugar 1/4 cupful melted Crisco 2 teaspoonfuls salt 2 eggs 1/2 cupful chopped cocoanut | 1/8 lb. chopped candied citron peel 1/2 cupful chopped English walnut meats 1/2 cupful currants 1/2 cupful sultana raisins 1/2 teaspoonful powdered cinnamon 1/2 teaspoonful powdered mace Flour |
Scald milk, when lukewarm add yeast cake dissolved in tepid water and 1-1/2 cupfuls flour, beat well, cover and let rise till light. Add sugar, salt, eggs well beaten, Crisco and enough flour to knead; knead, let rise again. Roll out one-eighth inch thick, spread with melted Crisco, sprinkle with sugar, cinnamon and mace, fruit and nuts; roll like jelly roll and cut in one inch pieces. Place pieces in Criscoed pan, let rise, brush over with melted Crisco, and bake in hot oven twenty minutes.
Sufficient for sixteen rolls.