2 cupfuls flour 3 tablespoonfuls melted Crisco 2 cupfuls whole wheat flour 2 cupfuls bran 1 teaspoonful salt 1/2 cupful sugar 1 egg 2 cupfuls milk 1 cupful molasses 1 cupful stoned chopped dates 2 teaspoonfuls baking soda 1/2 cupful hot water

Mix flours and bran together, add Crisco, salt, sugar, egg well beaten, milk, molasses, soda dissolved in boiling water, and dates.  Mix well together and turn into two Criscoed and floured tins and bake in moderate oven one and a quarter hours.  This bread is excellent for constipation.

Sufficient for two loaves.

Honey Doughnuts

3 eggs 1/2 cupful sugar 3 tablespoonfuls Crisco 1-1/2 cupfuls honey 1 cupful sour milk 1 teaspoonful baking soda 1 teaspoonful cream of tartar 1 teaspoonful lemon extract 5-3/4 cupfuls flour 1 teaspoonful salt

Cream Crisco, honey and sugar well together, then add eggs well beaten, mix well, add milk, lemon extract, flour, salt, soda, and cream of tartar.  Mix and turn out on baking board, roll out and cut with doughnut cutter.  Fry in plenty of hot Crisco.  If a piece of bread browns in hot Crisco in sixty seconds, temperature is right for doughnuts and fritters.

Sufficient for sixty-five doughnuts.

Hot Cross Buns

1/4 cupful sugar 3 tablespoonfuls Crisco 1 teaspoonful salt 3/4 teaspoonful powdered cinnamon 1 teaspoonful powdered ginger 1 egg 1/2 yeast cake Flour 1/4 cupful chopped candied citron 1/2 cupful seeded raisins 1 cupful scalded milk 1/4 cupful lukewarm water

Add Crisco, sugar, and salt to milk; when lukewarm, add yeast cake dissolved in water, spices, egg well beaten, and sufficient flour to make a stiff-dough.  Mix well, add raisins and peel, cover, and let rise over night.  In morning divide into pieces and form into neat buns; place in Criscoed pan one inch apart, let rise, brush over with milk or beaten egg, and bake in moderately hot oven twenty-five minutes.  Cool, and with ornamental frosting make a cross on each bun.  The cross may be made by placing strips of paste on buns before they are baked.

Sufficient for twenty buns.

Imperial Muffins

1/2 cupful scalded milk 1/4 cupful sugar 1/4 cupful Crisco 1 teaspoonful salt 1/3 yeast cake 3/4 cupful lukewarm water 1-3/4 cupfuls flour 1 cupful cornmeal

Add sugar and salt to milk; when lukewarm add yeast cake dissolved in 1/4 cupful of the water, and 1-1/4 cupfuls flour, cover, and let rise until light, then add Crisco, cornmeal, remaining flour and water.  Let rise over night, in morning fill Criscoed muffin rings, two-thirds full; let rise until rings are full and bake thirty minutes in hot oven.

Sufficient for twelve muffins.

Lemon Wafers