3/4 cupful sugar 1-1/2 cupfuls flour 4 tablespoonfuls Crisco 1/2 teaspoonful almond extract 1/2 teaspoonful lemon extract 2 whites of eggs 1/4 teaspoonful salt 2 teaspoonfuls baking powder Milk Sift flour, baking powder, salt and sugar into bowl. Put whites of eggs into measuring cup, add Crisco, and fill cup with milk. Add to dry mixture with extracts and beat vigorously six minutes. Pour into small Criscoed and floured cake tin and bake in moderate oven forty-five minutes. Cake may be frosted if liked. Sufficient for one small cake. Crisco Sponge Cake 3 eggs 1 cupful sugar 1/2 cupful Crisco 1/2 teaspoonful salt 1-1/4 cupfuls flour 2 teaspoonfuls baking powder 1/2 teaspoonful orange extract 1/2 cupful cold water Cream Crisco; add salt, yolks of eggs well beaten, and sugar, and beat for five minutes, add orange extract and cold water. Beat up whites of eggs to a stiff froth and add alternately with the flour sifted with the baking powder. Divide into Criscoed and floured gem pans and bake in a moderate oven for fifteen minutes. Sufficient for twelve cakes. Sand Cake 1 cupful Crisco 1 cupful sugar 1 teaspoonful salt 5 eggs 1/2 lb. cornstarch 1 teaspoonful lemon extract Cream the Crisco and salt, add sugar by tablespoonfuls, beating all the time, then add the yolks of the eggs each one separately, then add the cornstarch by tablespoonfuls, lemon extract and lastly whites of eggs beaten to a stiff froth. Turn into a papered cake tin and bake in moderate oven for three-quarters of an hour. Sufficient for one cake. Lady Baltimore Cake (White Cake) 1 cupful sugar 3/4 cupful Crisco 1/2 cupful cold water 1 teaspoonful vanilla extract 2-1/2 cupfuls flour 2-1/2 teaspoonfuls baking powder 1/2 teaspoonful salt 6 whites of eggs For the Filling 1 cupful sugar 1/2 cupful boiling water 2 whites of eggs 1 teaspoonful vanilla extract Pinch cream of tartar 1/2 cupful chopped candied cherries 1/2 cupful chopped candied pineapple _For cake._ Cream Crisco and sugar together. Sift together three times dry ingredients and add alternately with water. Add vanilla, beat mixture well, then fold in stiffly beaten whites of eggs. Divide into two Criscoed and floured layer cake tins and bake in moderate oven twenty-five minutes. _For filling._ Put sugar and water into saucepan, stir till boiling, add cream of tartar, then boil until it forms a soft ball when tried in cold water, or 240° F.; pour on to the stiffly beaten whites of eggs, pouring in a steady stream and very slowly, adding while beating vanilla, cherries and pineapple, beat till thick and divide between and on top of cake. Sufficient for one large layer cake. Lemon layer Cake 6 tablespoonfuls sugar 3 tablespoonfuls Crisco 3 eggs 1/4 teaspoonful salt 1 teaspoonful baking powder 12 tablespoonfuls flour Grated rind 1 lemon For Lemon Filling