Put 2 cupfuls dark brown sugar and 3/4 cupful water into saucepan, add 1 tablespoonful Crisco and 1 teaspoonful vanilla extract. Boil till mixture forms soft ball when tried in cold water or 240° F., remove from stove, beat till it begins to cream, then add 1 cupful chopped raisins. Spread on cake and allow to dry. Sufficient for one large layer cake. Cream Puffs 1 cupful water 1 cupful flour 1/4 teaspoonful salt 5 tablespoonfuls Crisco 4 eggs Put Crisco into small saucepan add water, bring to boiling point, add quickly flour and salt, stir well with wooden spoon until mixture leaves sides of pan, remove pan from fire, allow mixture to become cool, but not cold, add eggs, one at a time, and beat each one thoroughly in. Set in cool place one hour. Put mixture into forcing bag with tube and force it on to a tin greased with Crisco into small rounds; bake in hot oven forty minutes. When cold split them open on one side and fill with whipped cream sweetened and flavored to taste. To make eclairs with this mixture press it on to tins in strips three and a half inches long, and a little distance apart. Brush over tops with beaten egg and bake in moderate oven thirty minutes. Cut open one side then fill and dip top into chocolate icing. Sufficient for fifteen cream puffs. Cream Puff Balls 1 cupful flour 1/2 cupful Crisco 1/2 teaspoonful salt 1/2 cupful water 4 eggs Put Crisco and water into small saucepan, bring to boil, add quickly flour and salt, stir well with wooden spoon until mixture leaves sides of pan, remove from fire, allow to cool, but not become cold, add eggs, beating each one thoroughly in. Turn mixture on to well Criscoed plate and divide into small puffs or cakes. Put on Criscoed tins and bake a golden brown in hot oven, thirty minutes. These puffs may be filled with preserves, custard, or savory mixtures. Sufficient for thirty puffs. Crisco Fruit Cake 1-1/2 cupfuls Crisco 2 cupfuls sugar 4 cupfuls flour 6 eggs 1 wineglassful brandy 1/2 lb. blanched and chopped almonds 1/2 lb. English walnut meats (broken in small pieces) 1/2 lb. stoned and chopped dates 1 lb. currants 1 lb. seeded raisins 1 lb. glace cherries 1 teaspoonful baking soda 1 teaspoonful salt 1/2 cupful New Orleans molasses 1/2 cupful cold black coffee 1 teaspoonful grated nutmeg 2 teaspoonfuls powdered cinnamon 1 teaspoonful powdered cloves Cream Crisco and sugar together, add eggs well beaten, beat five minutes, then add coffee, soda mixed with molasses, brandy, flour sifted with salt and spices. Now add raisins, currants, dates, cherries cut in halves, and nuts. Mix carefully and turn into Criscoed and papered tin and bake in moderate oven two and a half hours. Brandy may be omitted. Sufficient for one large cake. Devils Food Cake