tly rounded.
1/3 cup Cottolene.
2 eggs.
1 cup soft brown sugar.
1/2 cup sour milk.
2/3 cup seeded and shredded raisins.
6 large figs chopped fine.
1-1/4 cups flour.
1/2 teaspoon soda.
1/4 teaspoon cloves.
1/2 teaspoon nutmeg.
1/2 teaspoon cinnamon.
1 teaspoon salt.

PROCESS: Cream Cottolene and work it in the dough with the hand. Add
eggs well beaten, sugar, soda dissolved in milk, fruit dredged with
one-fourth cup flour, remainder flour mixed and sifted with spices and
salt. Beat thoroughly with the hand. Turn mixture into a well-buttered,
brick-shaped bread pan, cover and let rise for one and a quarter hours
in a warm place. Bake one hour in a moderate oven. Spread with

MILK FROSTING

1-1/2 cups granulated sugar.
1/2 cup rich milk.
1 teaspoon butter.
1/4 teaspoon each vanilla and lemon extract.

PROCESS: Melt butter in sauce-pan; add sugar and milk. Stir constantly
that sugar may not stick to saucepan, bring to boiling point and cook
without stirring twelve to fourteen minutes. Remove from range and beat
until of the consistency to spread; add flavoring and pour over cake,
spread evenly with spatula. When frosting is firm, crease at once with
the dull edge of a silver knife. When eggs are high in price, this
frosting will prove very acceptable.

CHOCOLATE LAYER CAKE

4 squares chocolate.
3 tablespoons boiling water.
1/3 cup Cottolene.
1-1/2 cups sugar.
1/2 cup milk.
2 cups pastry flour.
2 teaspoons baking powder.
1/4 teaspoon salt.
3 eggs.
1/2 teaspoon Vanilla.

PROCESS: Melt chocolate over hot water, add boiling water and cook over
hot water until smooth, stirring constantly. Cream Cottolene, add sugar
gradually, stirring constantly; add chocolate mixture. Add yolks of eggs
well beaten. Mix and sift flour, baking powder and salt, add alternately
to first mixture with milk. Add flavoring, and cut and fold in the
stiffly beaten whites of eggs. Turn into buttered layer cake pans and
bake fifteen minutes in a hot oven. Spread with Boiled Frosting (for
recipe see Page 56) and sprinkle with shredded toasted almonds before
frosting sets.

VALENTINE CAKES

2/3 cup Cottolene.
2 cups sugar.
4 eggs.
1