Raisin Griddle Cookies

Keep packages of dough in your freezer to bake on short notice.

• 3 1/2 cups sifted flour
• 1 cup sugar
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tsp ground nutmeg
• 1 cup shortening
• 1 egg
• 1/2 cup milk
• 1 1/4 cup raisins

1. Sift dry ingredients together into bowl.  Cut in shortening until mixture is mealy.
2. Beat egg, add milk, and blend.  Add egg mixture and raisins to flour mixture.  Stir until all the ingredients are moistened and dough holds together.
3. Roll on lightly floured board to 1/4″ thickness. Cut with 2″ round cutter.
4. Heat griddle until a few drops of water dance on it. (Do not overhead griddle.)  Oil griddle lightly and place cookies on it.  As the bottoms brown, the tops become puffy.  Then turn and brown on other side.  Serve warm.

Makes about 4 dozen.

Farm Journal’s Country Cookbook

Savory Pot Roast with Raisins

Raisins are the big surprise in this garlic-seasoned pot roast.

• 2 onions, sliced
• 1 clove garlic, minced
• 2 tbsps shortening
• 1 (4 lb) chuck or rump pot roast
• 1 tbsp salt
• 1/4 tsp pepper
• 2 large bay leaves
• 1/2 cup raisins
• 1 cup water

1. Brown onions and garlic lightly in hot shortening in heavy skillet or Dutch oven.  Remove onions and garlic.
2. Add meat; brown slowly on all sides, about 20 minutes.
3. Add remaining ingredients, including onions and garlic; cover tightly, and simmer slowly until tender, about 3 hours.
4. Remove meat to warm platter.  Discard bay leaves.  

Makes 6-8 servings.

Farm Journal’s Country Cookbook, 1959