1 cupful dark brown sugar 2/3 cupful cold strong coffee 3 yolks of eggs 1/2 cupful Crisco 1 tablespoonful molasses 1/4 cupful raisins 2 cupfuls flour 2 teaspoonfuls baking powder 1/2 teaspoonful powdered cinnamon 1/2 teaspoonful powdered cloves 1/2 teaspoonful grated nutmeg 1/2 teaspoonful salt
1/2 cupful Crisco 1 cupful granulated sugar 3 whites of eggs 2/3 cupful milk 2 cupfuls flour 2 teaspoonfuls baking powder 1 teaspoonful vanilla extract 1/2 teaspoonful salt
For dark part. Cream Crisco and sugar, add yolks well beaten, coffee, molasses, flour, salt, baking powder, spices and raisins. Mix and divide into two Criscoed and floured layer tins and bake in moderately hot oven twenty minutes.
For white part. Cream Crisco and sugar, add milk, vanilla, flour, salt, baking powder, then fold in stiffly beaten whites of eggs. Bake in two layers. Put layers together and ice with following frosting.
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 deg. 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.
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.
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.