little lukewarm water. Allow to rise until light, then add Crisco,
eggs well beaten, sugar, lemon, salt, and enough flour to make stiff
dough. Knead ten minutes and let rise until light. Place in Criscoed
pan and let rise again. Spread with melted Crisco and sprinkle with
sugar, cinnamon and nuts. Bake in hot oven half an hour.

Sufficient for one large loaf.

Columbia Muffins

3 tablespoonfuls sugar
3 tablespoonfuls Crisco
1 egg
1-1/2 cupfuls milk
1 teaspoonful salt
3-1/2 teaspoonfuls baking powder
3-1/2 cupfuls sifted flour

Sift flour, salt, and baking powder together. Cream Crisco and sugar,
add egg well beaten, then milk and flour mixture. Divide into Criscoed
and floured gem pans and bake twenty-five minutes in hot oven.

Sufficient for twenty muffins.

Corn Bread

1 cupful cornmeal
2 tablespoonfuls melted Crisco
1 cupful flour
1/2 cupful sugar
1 cupful sour cream
2 eggs
1/2 teaspoonful baking soda
1/2 teaspoonful salt

Mix cornmeal with flour, sugar, salt, Crisco, eggs well beaten, and
soda mixed with cream. Mix well and turn into Criscoed tin and bake in
moderate oven thirty minutes.

Sufficient for one small pan of corn bread.

Cornmeal Rolls

1-1/4 cupfuls flour
2 tablespoonfuls Crisco
1 egg
1/2 cupful milk
1 tablespoonful sugar
1/2 teaspoonful salt
3/4 cupful cornmeal
4 teaspoonfuls baking powder

Sift together flour, cornmeal, salt, baking powder, and sugar. Rub in
Crisco with finger tips, then add egg well beaten and milk. Roll out,
cut into rounds with a large cutter, brush over with melted Crisco,
fold over as for Parkerhouse rolls, brush tops with beaten egg or milk
and bake in hot oven ten minutes.

Sufficient for fifteen rolls.

Cream Scones

2 cupfuls flour
4 tablespoonfuls Crisco
3 teaspoonfuls baking powder
2 teaspoonfuls sugar
1/2 teaspoonful salt
2 eggs
1/3 cupful cream
1 white of egg

Mix and sift flour, salt, sugar, and baking powder. Rub in Crisco with
finger tips, add eggs well beaten and cream. Knead dough lightly on
floured baking board, divide into four equal pieces, make smooth and
roll out, and cut into 4 small scones. Lay them on hot griddle, brush
over with beaten white of egg and fry slowly on both sides. The dough
should always be lightly handled.

Sufficient for sixteen scones.

Crisco Brownies

1/3 cupful sugar
1/3 cupful Crisco
1/3 cupful molasses