PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Add
beaten egg yolk and eggs. Mix and sift flour, baking powder and salt.
Add to first mixture alternately with milk; add raisins dredged with
tablespoon flour. Beat thoroughly and fill small, buttered individual
tins two-thirds full. Strew tops with almonds, sprinkle with powdered
sugar and bake twelve to fifteen minutes in a moderate oven.

PLAIN GINGER CAKES

1 cup N. O. molasses.
2 teaspoons soda.
1/2 cup Cottolene.
1/2 cup boiling water.
4 cups flour.
1 teaspoon salt.
1 tablespoon ginger.
1 teaspoon cinnamon.
1/4 teaspoon cloves.

PROCESS: Add soda to molasses. Melt Cottolene in boiling water; combine
in mixing bowl. Mix and sift flour, salt and spices, add to first
mixture and beat thoroughly. Chill dough and roll a small portion at a
time to one-half inch thickness, shape with a round cutter. Press a
seeded raisin in top of each, sprinkle with coarse granulated sugar.
Bake in a moderate oven. It may be necessary to add more flour, as flour
varies in thickening properties.

BROWNIES

3 tablespoons Cottolene.
1 egg well beaten.
1/4 cup powdered sugar.
1/3 cup bread flour.
1/3 cup N. O. molasses.
3/4 cup pecan nut meats broken in small bits.
1/4 teaspoon salt.
1/2 teaspoon ginger.

PROCESS: Cream Cottolene and sugar gradually, add molasses, beaten egg,
flour sifted with salt, ginger and nut meats. Bake in very small
well-greased, iron gem or brownie cups. Place one-half pecan nut meat on
top of each cake.

BRANDY SNAPS

1/2 cup molasses.
1/4 cup Cottolene.
7/8 cup flour.
2/3 cup granulated sugar.
1 tablespoon ginger.
1/4 teaspoon nutmeg.
1/8 teaspoon salt.

PROCESS: Put molasses in sauce-pan, bring to boiling point; add
Cottolene and, when melted, add flour sifted with sugar, ginger, nutmeg
and salt. Drop from tip of spoon in small portions on a buttered tin
sheet, about three inches apart. Bake in a slow oven. When slightly
cool, remove from sheet with a spatula and roll over the handle of a
wooden spoon. Lay on cake cooler until crisp.

BAKING POWDER BISCUITS

2 cups pastry flour.
4 teaspoons baking powder.
1/2 teaspoon salt.
2 tables