3/4 cupful flour 6 tablespoonfuls sugar 6 tablespoonfuls melted Crisco 4 eggs 1 teaspoonful baking powder 1/2 teaspoonful almond extract Boiled frosting Preserved cherries or cocoanut 1/4 teaspoonful salt Break eggs into bowl, add sugar and beat for ten minutes over a pan of boiling water. Remove from water and beat till mixture is thick and cold; remove beater, sift in flour, salt, and baking powder; mix carefully, add melted Crisco and almond extract. Turn at once into small square greased and papered tin and bake in a moderate oven twenty minutes. Turn out and remove paper. Cool and cut in eight square pieces. Cover with boiled frosting and decorate with cherries or cocoanut. Sufficient for eight small cakes. Gingerbread 1/2 cupful sugar 1 egg 1/2 cupful molasses 1/2 cupful milk 1-1/3 cupfuls flour 1/4 cupful Crisco 1 teaspoonful salt 2 teaspoonfuls powdered ginger 1 teaspoonful powdered cinnamon 1/2 teaspoonful powdered cloves 1/2 teaspoonful baking soda or 2 teaspoonfuls baking powder Sauce 1 teaspoonful Crisco 1 cupful (1/2 lb.) maple sugar 1 tablespoonful flour 1 egg 1 cupful boiling water _For cake_. Cream Crisco and sugar together, add egg well beaten, molasses, milk, soda, flour, salt, and spices. Mix and turn into Criscoed tin and bake in moderate oven forty minutes. _For sauce_. Dissolve maple sugar in boiling water. Rub together Crisco and flour. Add gradually boiling syrup; and lastly the beaten egg. Then return to fire and stir briskly until thickened. Sufficient for one small gingerbread. Golden Orange Cake 2 cupfuls sugar 1 teaspoonful salt 1 teaspoonful orange extract 1 cupful milk 5 eggs or yolks of 10 eggs 4 cupfuls flour 1 cupful Crisco 4 teaspoonfuls baking powder Orange icing _For cake_. Cream Crisco and sugar together, add salt, eggs well beaten, orange extract, and flour and baking powder alternately with milk. Mix carefully and turn into Criscoed and floured cake tin and bake in moderate oven about one hour. This mixture may be baked in layers. _For icing_. Boil 1 cupful water with 2 cupfuls sugar till it forms soft ball when tried in cold water, or 240° F., then pour over well beaten yolks of four eggs, beat until smooth and thick, add 1-1/2 teaspoonfuls orange extract and spread at once on cake. Sufficient for one large cake. Gold Cake _(Kate B. Vaughn)_ 3/4 cupful sugar 5 tablespoonfuls Crisco 1/2 cupful milk 4 yolks of eggs 1-1/2 cupfuls flour 1/2 teaspoonful salt 3 teaspoonfuls baking powder 1/2 teaspoonful lemon extract Cream Crisco and sugar together. Beat egg yolks very light and add to creamed mixture. Add dry ingredients, milk, and lemon extract and mix well. Turn into a small Criscoed and floured cake tin and bake in moderate oven forty-five minutes. Sufficient for one small cake. Hurry Up Cake