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 yolks of eggs
Filling or Frosting
1 cupful sugar 1/2 cupful boiling water 2 whites of eggs Pinch cream of tartar 1 teaspoonful vanilla extract 1/2 cupful chopped raisins 1/2 cupful chopped nut meats 5 chopped figs
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 beaten yolks 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 soft ball when tried in cold water, or 240 deg. F.; pour on to stiffly beaten whites of eggs, pouring in steady stream and very slowly, adding while beating vanilla, raisins, nuts, and figs, beat until thick and divide between and on top of cake.
Sufficient for one large layer cake.
1 scant cupful sugar 6 tablespoonfuls Crisco 1 cupful milk 2 eggs 2 cupfuls flour 3 teaspoonfuls baking powder 1 teaspoonful salt 1 teaspoonful vanilla extract
Cream Crisco and sugar together, then add well beaten eggs. Sift dry ingredients, and add to first mixture alternately with milk. Divide into Criscoed and floured gem pans and bake in moderately hot oven fifteen minutes.
Sufficient for fifteen cakes.
4 eggs 1 cupful sugar 2 tablespoonfuls melted Crisco 2 cupfuls flour 1 teaspoonful baking powder 1/4 teaspoonful salt 4 tablespoonfuls milk Jelly or preserves 1 teaspoonful lemon extract
Beat eggs and sugar together twenty minutes, remove beater, sift in flour, salt, and baking powder, add milk, extract, and melted Crisco. Grease large flat tin with Crisco, dust over with flour, pour in mixture and spread out evenly. Bake twelve minutes in moderately hot oven. Turn out on sugared paper, spread quickly with jelly or preserve and roll up at once. The cake will crack if spreading and rolling are not quickly done. Sliced jelly roll is delicious with custard.
Sufficient for one jelly roll.
2 cupfuls sugar 1 cupful Crisco 3-1/2 cupfuls flour 4 eggs 1 cupful milk 3 teaspoonfuls baking powder 2 tablespoonfuls molasses 2 tablespoonfuls melted chocolate 1 teaspoonful powdered cinnamon 1/2 teaspoonful grated nutmeg 1/2 teaspoonful powdered allspice 1 teaspoonful salt
Cream Crisco, add gradually the sugar, yolks of eggs beaten until thick, flour, salt, baking powder, milk, and egg whites beaten to stiff froth. Mix carefully and to one-third the mixture add spices, molasses, and melted chocolate. Drop in Criscoed cake pan alternately a spoonful of each mixture, and draw spoon through once or twice to make colors lie in lines. Bake in moderately hot oven one hour.