upfuls flour
1/2 cupful Crisco
1/2 cupful sugar
1/2 teaspoonful salt
1 egg
1 teaspoonful vanilla extract

Beat Crisco, sugar, and salt to cream. Add gradually egg well beaten,
flour, and flavoring. Knead lightly on floured baking board, then roll
out one-fourth inch thick and cut into small rounds. Mark them with
fork, lay on Criscoed tins and bake in moderate oven from ten to
fifteen minutes.

Sufficient for forty cookies

Soda Beaten Biscuit

1 quart flour
3 tablespoonfuls Crisco
1/2 teaspoonful salt
1/5 teaspoonful baking soda
Buttermilk

Sift flour with soda and salt, then rub in Crisco thoroughly with
finger tips, and mix to stiff dough with buttermilk. Beat with
rolling-pin or hammer until dough blisters. Roll out one-third inch
in thickness, cut with round cutter, and lay on Criscoed tins. Bake in
moderate oven from thirty to forty minutes.

Sufficient for forty biscuits.

Sour Milk Biscuits

(_Kate B. Vaughn_)

2 cupfuls flour
3 tablespoonfuls Crisco
1 teaspoonful salt
1/2 teaspoonful baking soda
1 cupful sour milk

Sift flour and salt into basin, rub Crisco lightly into them. Stir
soda into milk until it effervesces and then add to flour. Turn out on
floured baking board, knead lightly until smooth, roll out quarter of
an inch thick, cut with biscuit cutter, place on greased tin and bake
twelve to fifteen minutes in hot oven.

Sufficient to make twelve biscuits.

Sour Milk Griddle Cakes

2 cupfuls flour
1 tablespoonful melted Crisco
2 cupfuls sour milk
1/2 teaspoonful salt
1 teaspoonful baking soda
1 egg
1 tablespoonful sugar

Sift dry ingredients, add milk, well beaten egg, and melted Crisco.
Drop by spoonfuls on hot griddle, greased with Crisco. Cook until
browned, then turn and cook on other side. Serve hot with syrup.

Sufficient for eighteen cakes.

Sour Milk Tea Cakes

1 cupful cornmeal
4 tablespoonfuls Crisco
2 eggs
1-1/2 cupfuls sour milk
2 cupfuls flour
3/4 cupful sugar
1 teaspoonful baking soda
1 teaspoonful salt
1 teaspoonful lemon extract

Beat up the eggs, add meal and milk and mix well, add flour, sugar,
soda, and salt sifted together. Now add extract and Crisco, melted,
and beat two minutes. Divide into Criscoed and floured gem pans and
bake in moderate oven fifteen minutes.

Sufficient for sixteen cakes.

Steamed Nut Bread

1/2 pint graham flour
1/3 cupful Crisc