1-1/2 cupfuls sugar 1-1/2 cupfuls milk 1/2 cake chocolate 2 teaspoonfuls vanilla extract 2 eggs 1/2 teaspoonful salt 2 cupfuls flour 1/2 cupful Crisco 1 teaspoonful baking soda 3 tablespoonfuls boiling water Boiled frosting Put 1/2 cupful of sugar into small saucepan, add chocolate and 1 cupful milk. Put on stove and stir till it boils five minutes, stirring now and then. Remove from fire, add vanilla and set aside to cool. Beat Crisco and remainder of sugar to light cream, then add eggs well beaten and beat two minutes. Now add remainder of milk, soda dissolved in boiling water, flour, salt, and chocolate mixture. Mix carefully and divide into two large greased and floured layer tins and bake in moderate oven twenty-five minutes. Turn to cool and put together with boiled frosting. Sufficient for two large layers. Peach Shortcake 2 cupfuls sugar 1 cupful milk 5 eggs 3 cupfuls flour Quartered peaches 3/4 cupful Crisco 1 teaspoonful baking powder 1/2 teaspoonful salt 1 teaspoonful almond extract Cream Crisco and sugar together, then add milk, eggs one by one, always beating well between each one, flour sifted with baking powder and salt, then add extract. Mix and divide into two layer tins that have been greased with Crisco and bake twenty minutes in moderate oven. Turn out and spread with butter. Put together with quartered and sweetened peaches and pile some peaches on top. Sufficient for one cake. Strawberry Shortcake 3 cupfuls flour 1/2 cupful Crisco 1/2 teaspoonful salt 3 teaspoonfuls baking powder 1 cupful whipped cream 1 egg 2 tablespoonfuls sugar 1 cupful milk 1-1/2 pints strawberries Sift the flour with the baking powder, salt and sugar, then cut in the Crisco with a knife, add egg well beaten, and milk. The dough should be a soft one. Roll in two layers, spread in two Criscoed pans and bake in a hot oven until a light brown color. Mash and sweeten one cupful of the strawberries, put on one layer, then place second layer on top. Sweeten remainder of strawberries, spread on top layer, and cover with the whipped cream. Decorate with whole ripe strawberries. Fig Cake 1 cupful sugar 3 eggs 1 cupful milk 2 teaspoonfuls powdered cinnamon 3 cupfuls flour 1/2 cupful Crisco 3 teaspoonfuls baking powder 1/2 teaspoonful salt 1 teaspoonful vanilla extract 1/2 teaspoonful grated nutmeg 1 cupful shredded figs Wash and dry figs then shred them. Cream Crisco and sugar together, add eggs well beaten, and beat five minutes. Sift dry ingredients, and add to first mixture alternately with milk. Add figs and flavorings and turn into Criscoed and floured cake tin. Bake one hour in moderate oven. Sufficient for one small cake. Gennoise Cake