1 cupful sugar 1 cupful sweet milk 2 eggs 2 cupfuls flour 1/2 cupful Crisco 2 teaspoonfuls baking powder 1/2 teaspoonful salt
1 cupful molasses 1 cupful brown sugar 1 pint hot water Plain Crisco Pastry 1 lemon 1 egg 2 tablespoonfuls flour
_For under layer._ Mix sugar with flour, add molasses, egg well beaten, grated lemon rind, and hot water, and pour into prepared pie plate.
_For top layer._ Cream Crisco and sugar together, add eggs well beaten, milk, salt, flour, and baking powder. Spread mixture over under layer and bake in hot oven thirty-five minutes.
2 cupfuls flour 7 tablespoonfuls Crisco 1/2 teaspoonful salt Water
6 tablespoonfuls Crisco 3/4 cupful sugar 1 lemon 3 eggs 1/2 cupful blanched powdered almonds 1/4 teaspoonful salt
Make short crust of Crisco, flour, salt, and water. Roll out thin, and line Criscoed pie plate with piece of paste.
_For filling._ Cream Crisco and sugar together, add eggs well beaten, almonds, salt, grated rind and one tablespoonful lemon juice. Mix well and spread one-half of mixture on to pastry. Then cover with a layer of pastry, the rest of mixture, and lastly cover with pastry. Bake in a moderate oven until brown. Or the pastry may be rolled out, brushed over with melted Crisco, the mixture spread over it, and rolled up to form a roly-poly. Lay on a Criscoed tin and bake in moderate oven until brown.
2 cupfuls flour 8 tablespoonfuls Crisco 3/4 teaspoonful salt Just enough cold water to hold dough together
Sift flour and salt and cut half the Crisco into flour with knife until it is finely divided. The finger tips may be used to finish blending materials. Then add water sparingly, mixing it with knife through dry materials. Form with the hand into dough and roll out on a floured board to quarter inch thickness. Spread one-third of remaining Crisco on two-thirds of dough nearest you; fold twice, to make three layers, folding in first that part on which Crisco has not been spread. Turn dough, putting folded edges to the sides; roll out, spread and fold as before. Repeat once more. Use a light motion in handling rolling-pin, and roll from center outward. Should Crisco be too hard, it will not mix readily with flour, in which case the result will be a tough crust.