o
1/2 cupful white flour
1 cupful milk
1 cupful chopped English walnut meats
1/2 teaspoonful salt
2 teaspoonfuls baking powder
1 cupful sugar
1 egg

Cream Crisco and sugar together, add egg well beaten, milk, salt,
flours, baking powder, and nuts. Mix and turn into Criscoed mold,
cover with greased paper and steam two hours. This nut bread is
delicious served hot with butter. It may be served as a pudding with
cream or liquid sauce.

Sufficient for one loaf.

Southern Spoon Bread

3 tablespoonfuls melted Crisco
2 cupfuls cornmeal
1 quart milk
1 teaspoonful salt
3 eggs

Heat milk to boiling point, then stir in meal and salt; add Crisco and
cook five minutes. Cool mixture, add yolks of eggs well beaten, then
beat whites of eggs to stiff froth and fold in. Pour batter into
Criscoed two-quart pan and bake in moderate oven forty minutes. Serve
while hot, using a spoon with which to serve it. This is especially
good served with roast pork.

Sufficient for one large pan of bread.

Spice Cookies

3 eggs
1-1/2 cupfuls brown sugar
1 cupful Crisco
1 cupful molasses
1/2 cupful sour milk
2 teaspoonfuls baking soda
1/2 teaspoonful black pepper
1 teaspoonful salt
1 teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
1 teaspoonful powdered cloves
1 teaspoonful grated nutmeg
1/2 teaspoonful baking powder
Flour to make a stiff dough

Beat eggs five minutes, then add sugar and beat five minutes, then
add Crisco and beat until thoroughly mixed, add molasses, milk, soda,
salt, spices, baking powder, and enough flour to make stiff dough.
Leave mixture in basin until following day. Take pieces of dough and
roll out, cut with small cutter, lay on Criscoed tins and bake in
moderate oven from seven to ten minutes.

Sufficient for ninety cookies.

Swedish Coffee Bread

2 cupfuls hot milk
3/4 cupful sugar
1/2 cupful Crisco
1/2 teaspoonful salt
15 cardamom seeds
1 yeast cake
2 cupfuls flour

Remove seeds from cardamoms and grind fine, add to hot milk with
Crisco, sugar, and salt. When lukewarm add yeast cake mixed with a
little tepid water and flour. Mix and allow to rise. Then add flour
enough to make stiff dough. Knead and let rise again, then make into
rolls or loaves. Let rise again and bake in moderate oven till ready.

Sufficient for eighteen rolls or two small loaves

Swedish Rye Bread

2 tablespoonfuls sugar