t, soda, and cream of
tartar. Beat egg, put half of it into cup, then with one-half and some
sweet milk make other ingredients into soft dough. Knead very little
on floured baking board, divide into five pieces, make them smooth and
roll out, not too thinly, cut them into four small cakes. Lay them on
a Criscoed tin, brush over with remaining egg and bake in hot oven ten
minutes. A few currants or raisins may be added if liked.

Sufficient for twenty small scones.

Raised Doughnuts

1 cupful milk
1/4 yeast cake
1/4 cupful lukewarm water
1-1/2 teaspoonfuls salt
1 cupful sugar
1/4 cupful Crisco
2 eggs
1 teaspoonful grated nutmeg
Flour

Dissolve yeast cake in lukewarm water. Scald milk and cool, then add
yeast, half teaspoonful of the salt and flour to make a drop batter.
Set in a cosy place to rise. Cream Crisco with sugar, add eggs well
beaten, remainder of salt and nutmeg, add to yeast mixture with enough
flour to make stiff dough; let rise again. When risen, make into small
balls and place in a Criscoed pan to rise. When light drop into plenty
of hot Crisco and cook from four to five minutes until doughnuts are
done. Drain on soft paper and dredge with powdered sugar.

Sufficient for seventy doughnuts.

Raisin and Buttermilk Bread

4 cupfuls flour
5 tablespoonfuls Crisco
1 teaspoonful salt
1 teaspoonful soda
2 teaspoonfuls cream of tartar
3 tablespoonfuls sugar
2 eggs
Buttermilk to make soft dough
1 cupful sultana raisins

Sift flour, salt, soda and cream of tartar into basin, rub in Crisco
fine, add sugar, raisins, eggs well beaten, and sufficient buttermilk
to make soft dough. Make into smooth mound, roll out, divide into
four pieces, lay on greased tin and bake in moderate oven twenty-five
minutes.

Sufficient to make four small loaves.

Rich Doughnuts

1 cupful sugar
5 tablespoonfuls Crisco
3 eggs
4 teaspoonfuls baking powder
1-1/2 teaspoonfuls salt
1 cupful milk
1 teaspoonful grated nutmeg
Flour to make soft dough

From 4-1/2 to 5 cupfuls flour sifted before measuring. Cream Crisco,
add sugar gradually, and eggs well beaten. Sift dry ingredients and
add alternately to egg mixture. Roll out as soft as can be handled.
Cut with cutter and fry in hot Crisco. Heat Crisco until crumb of
bread becomes golden brown in sixty seconds.

Sufficient for sixty doughnuts.

Rolled Oats Bread

2 cupfuls boiling water
2 tab