3 cupfuls flour 1/2 cupful Crisco 1/2 teaspoonful salt 3 teaspoonfuls baking powder 1 cupful whipped cream 1 egg 2 tablespoonfuls sugar 1 cupful milk 1-1/2 pints strawberries

Sift the flour with the baking powder, salt and sugar, then cut in the Crisco with a knife, add egg well beaten, and milk.  The dough should be a soft one.  Roll in two layers, spread in two Criscoed pans and bake in a hot oven until a light brown color.  Mash and sweeten one cupful of the strawberries, put on one layer, then place second layer on top.  Sweeten remainder of strawberries, spread on top layer, and cover with the whipped cream.  Decorate with whole ripe strawberries.

Fig Cake

1 cupful sugar 3 eggs 1 cupful milk 2 teaspoonfuls powdered cinnamon 3 cupfuls flour 1/2 cupful Crisco 3 teaspoonfuls baking powder 1/2 teaspoonful salt 1 teaspoonful vanilla extract 1/2 teaspoonful grated nutmeg 1 cupful shredded figs

Wash and dry figs then shred them.  Cream Crisco and sugar together, add eggs well beaten, and beat five minutes.  Sift dry ingredients, and add to first mixture alternately with milk.  Add figs and flavorings and turn into Criscoed and floured cake tin.  Bake one hour in moderate oven.

Sufficient for one small cake.

Gennoise Cake

3/4 cupful flour 6 tablespoonfuls sugar 6 tablespoonfuls melted Crisco 4 eggs 1 teaspoonful baking powder 1/2 teaspoonful almond extract Boiled frosting Preserved cherries or cocoanut 1/4 teaspoonful salt

Break eggs into bowl, add sugar and beat for ten minutes over a pan of boiling water.  Remove from water and beat till mixture is thick and cold; remove beater, sift in flour, salt, and baking powder; mix carefully, add melted Crisco and almond extract.  Turn at once into small square greased and papered tin and bake in a moderate oven twenty minutes.  Turn out and remove paper.  Cool and cut in eight square pieces.  Cover with boiled frosting and decorate with cherries or cocoanut.

Sufficient for eight small cakes.

Gingerbread

1/2 cupful sugar 1 egg 1/2 cupful molasses 1/2 cupful milk 1-1/3 cupfuls flour 1/4 cupful Crisco 1 teaspoonful salt 2 teaspoonfuls powdered ginger 1 teaspoonful powdered cinnamon 1/2 teaspoonful powdered cloves 1/2 teaspoonful baking soda or 2 teaspoonfuls baking powder

  Sauce

1 teaspoonful Crisco 1 cupful (1/2 lb.) maple sugar 1 tablespoonful flour 1 egg 1 cupful boiling water

For cake.  Cream Crisco and sugar together, add egg well beaten, molasses, milk, soda, flour, salt, and spices.  Mix and turn into Criscoed tin and bake in moderate oven forty minutes.

For sauce.  Dissolve maple sugar in boiling water.  Rub together Crisco and flour.  Add gradually boiling syrup; and lastly the beaten egg.  Then return to fire and stir briskly until thickened.