at will spread.

TWO LAYER CAKE

Place in bowl

One and one-half cups of sugar,
Yolks of two eggs.

Cream, then add

One-half cup of shortening,

Cream again, then add

Three cups of flour,
Two level tablespoons baking powder,
One teaspoonful flavoring,
One cup of water or milk.

Beat just enough to mix, then fold in whites of two eggs, bake in
well-greased and floured deep layer-cake pans in moderate oven twenty
minutes.

Every variety of layer cake may be made from this foundation. To
chocolate layer cake--put together with chocolate icing and cover cake
with same icing.

DROP CAKES

Place in a mixing bowl

Three-quarters cup of sugar,
Yolks of two eggs.

Cream and then add

Four tablespoonfuls of shortening,
One and one-half cups of flour,
Three teaspoonfuls of baking powder,
Stiffly-beaten whites of two eggs.

Drop by the spoonful three inches apart on well-greased and floured
baking sheet. Bake in a moderate oven.

LOAF CAKE

Place in a mixing bowl

One and one-half cups of sugar,
Yolks of four eggs.

Cream until well blended and then add

Six ounces of butter.

Cream again and then add

Four cups of flour,
Five teaspoons of baking powder,
One teaspoon of flavoring,
One and one-quarter cups of milk.

Beat to mix and then cut and fold in the stiffly beaten whites of the
four eggs. Place in a well-greased and floured loaf-shaped pan and
bake fifty minutes in moderate oven.

COTTAGE PUDDING

Place in a mixing bowl

One cup of sugar,
One egg,
Six tablespoons of shortening,
Two and one-half cups of flour,
Five teaspoonfuls of baking powder,
One cup of water.

Beat hard and thoroughly mix and then bake one-half of this mixture in
well-greased custard cups for cottage pudding. To the balance of the
mixture add a choice of any of the following:

One-half cup cocoanut or
One-half cup of finely chopped nuts,
One-half cup of finely chopped raisins,
One-half cup of currants, candied orange peel or lemon peel,
One-half cup of finely chopped figs, dates or evaporated apricots.

Pour into well-greased and floured loaf-shaped pan and bake in
moderate oven for thirty minutes. Cool and ice with water icing.

FONDANT ICING

Place in saucepan

Two and one-half cups of sugar,
One-quarter cup white corn syrup,
One-half cup water.

Stir to dissolve sugar, bring to boil, cook until it forms soft
ball