The Story of Crisco
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In our eReader you can find the full English version of the book. Read The Story of Crisco Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Story of Crisco
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Make into smooth mound, roll out, divide intofour pieces, lay on greased tin and bake in moderate oven twenty-fiveminutes.
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 andadd alternately to eg...g mixture. Roll out as soft as can be handled. Cut with cutter and fry in hot Crisco. Heat Crisco until crumb ofbread becomes golden brown in sixty seconds.
Sufficient for sixty doughnuts.
Rolled Oats Bread 2 cupfuls boiling water 2 tablespoonfuls Crisco 1 cupful rolled oats 1/2 cupful molasses 2 teaspoonfuls salt 1/2 yeast cake 1/2 cupful lukewarm water Flour Add boiling water to oats and allow to stand one hour; add molasses, salt, Crisco, yeast cake dissolved in lukewarm water, and flour tomake stiff dough; knead well, let rise, knead a very little, divideinto two Criscoed bread pans, let rise again and bake forty minutes inmoderate oven.
What to read after The Story of Crisco?
You can find similar books in the "Read Also" column, or choose other free books by Neil Marion Harris to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Make into smooth mound, roll out, divide intofour pieces, lay on greased tin and bake in moderate oven twenty-fiveminutes.
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 andadd alternately to eg...g mixture. Roll out as soft as can be handled. Cut with cutter and fry in hot Crisco. Heat Crisco until crumb ofbread becomes golden brown in sixty seconds.
Sufficient for sixty doughnuts.
Rolled Oats Bread 2 cupfuls boiling water 2 tablespoonfuls Crisco 1 cupful rolled oats 1/2 cupful molasses 2 teaspoonfuls salt 1/2 yeast cake 1/2 cupful lukewarm water Flour Add boiling water to oats and allow to stand one hour; add molasses, salt, Crisco, yeast cake dissolved in lukewarm water, and flour tomake stiff dough; knead well, let rise, knead a very little, divideinto two Criscoed bread pans, let rise again and bake forty minutes inmoderate oven.
What to read after The Story of Crisco?
You can find similar books in the "Read Also" column, or choose other free books by Neil Marion Harris to read onlineMoreLess
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