baking-powder
Yolks of 4 eggs
1/2 pound of raisins
1-1/2 cupfuls sugar
3 cupfuls flour
1 dessertspoonful each of cinnamon, cloves, allspice, and nutmeg
1 pound of figs

Cream the oleomargarine and sugar. Add the egg-yolks, well beaten,
then the milk. Sift the baking-powder and spices with the flour
and add gradually. The raisins should be seeded and dredged with
flour, and the figs should be cut in small pieces and dredged
with flour and added to the batter the last thing. Put in the pan
alternate layers of each part and bake in a loaf.

{Footer: The Italian uses olive oil; the Swiss, butter from goat's milk;
and the thrifty American housewife, Swift's Premium Oleomargarine.}

Sugar Cookies

1 cupful Swift's Premium Oleomargarine
1 cupful sour milk
1 teaspoonful soda
2 cupfuls sugar
3 eggs, well beaten
Flavoring to taste
Flour enough to roll out thin

Cream the oleomargarine and sugar. Add the eggs, whites and yolks
beaten together. Dissolve the soda in the sour milk. Add this and
then the flour. Roll out thin. Just before cutting out the
cookies sift granulated sugar on top and roll it in slightly,
then cut out cookies with cookie-cutter and bake in a moderate
oven.

Lemon Pie

1 cupful sugar
2 tablespoonfuls flour
Yolks of three eggs
1 cupful water
Juice and grated rind of 1 lemon
A lump of Swift's Premium Oleomargarine the size of an egg

Put all together in an oatmeal cooker and cook over hot water until
thick. Take from the fire and cool a little. Line a deep
pie-plate with crust, pour in the lemon mixture, and bake in a
moderate oven until the crust is done. Remove from the oven and
have ready the whites of the three eggs, beaten up stiff, with
three level tablespoonfuls of powdered sugar; spread this
meringue smoothly over the pie, return to the oven, and bake a
light brown.

Cornbread

1/4 cupful Swift's Premium Oleomargarine
1 cupful sweet milk
1 cupful cornmeal
1/4 cupful sugar
1 cupful flour
2 teaspoonfuls baking-powder
2 eggs

Sift together meal, flour, baking-powder, and sugar. To this add in
order the milk, the egg-yolks well beaten, the oleomargarine
melted and lastly the well-beaten whites of the eggs. Bake in a
hot oven for thirty to thirty-five minutes. This is particularly
delicious