Sufficient for one small gingerbread.

Golden Orange Cake

2 cupfuls sugar 1 teaspoonful salt 1 teaspoonful orange extract 1 cupful milk 5 eggs or yolks of 10 eggs 4 cupfuls flour 1 cupful Crisco 4 teaspoonfuls baking powder Orange icing

For cake.  Cream Crisco and sugar together, add salt, eggs well beaten, orange extract, and flour and baking powder alternately with milk.  Mix carefully and turn into Criscoed and floured cake tin and bake in moderate oven about one hour.  This mixture may be baked in layers.

For icing.  Boil 1 cupful water with 2 cupfuls sugar till it forms soft ball when tried in cold water, or 240 deg.  F., then pour over well beaten yolks of four eggs, beat until smooth and thick, add 1-1/2 teaspoonfuls orange extract and spread at once on cake.

Sufficient for one large cake.

Gold Cake

(Kate B. Vaughn)

3/4 cupful sugar 5 tablespoonfuls Crisco 1/2 cupful milk 4 yolks of eggs 1-1/2 cupfuls flour 1/2 teaspoonful salt 3 teaspoonfuls baking powder 1/2 teaspoonful lemon extract

Cream Crisco and sugar together.  Beat egg yolks very light and add to creamed mixture.  Add dry ingredients, milk, and lemon extract and mix well.  Turn into a small Criscoed and floured cake tin and bake in moderate oven forty-five minutes.

Sufficient for one small cake.

Hurry Up Cake

3/4 cupful sugar 1-1/2 cupfuls flour 4 tablespoonfuls Crisco 1/2 teaspoonful almond extract 1/2 teaspoonful lemon extract 2 whites of eggs 1/4 teaspoonful salt 2 teaspoonfuls baking powder Milk

Sift flour, baking powder, salt and sugar into bowl.  Put whites of eggs into measuring cup, add Crisco, and fill cup with milk.  Add to dry mixture with extracts and beat vigorously six minutes.  Pour into small Criscoed and floured cake tin and bake in moderate oven forty-five minutes.  Cake may be frosted if liked.

Sufficient for one small cake.

Crisco Sponge Cake

3 eggs 1 cupful sugar 1/2 cupful Crisco 1/2 teaspoonful salt 1-1/4 cupfuls flour 2 teaspoonfuls baking powder 1/2 teaspoonful orange extract 1/2 cupful cold water

Cream Crisco; add salt, yolks of eggs well beaten, and sugar, and beat for five minutes, add orange extract and cold water.  Beat up whites of eggs to a stiff froth and add alternately with the flour sifted with the baking powder.  Divide into Criscoed and floured gem pans and bake in a moderate oven for fifteen minutes.

Sufficient for twelve cakes.

Sand Cake