DROP CAKES

Place in a mixing bowl

  Three-quarters cup of sugar,
  Yolks of two eggs.

Cream and then add

  Four tablespoonfuls of shortening,
  One and one-half cups of flour,
  Three teaspoonfuls of baking powder,
  Stiffly-beaten whites of two eggs.

Drop by the spoonful three inches apart on well-greased and floured baking sheet.  Bake in a moderate oven.

LOAF CAKE

Place in a mixing bowl

  One and one-half cups of sugar,
  Yolks of four eggs.

Cream until well blended and then add

  Six ounces of butter.

Cream again and then add

  Four cups of flour,
  Five teaspoons of baking powder,
  One teaspoon of flavoring,
  One and one-quarter cups of milk.

Beat to mix and then cut and fold in the stiffly beaten whites of the four eggs.  Place in a well-greased and floured loaf-shaped pan and bake fifty minutes in moderate oven.

COTTAGE PUDDING

Place in a mixing bowl

  One cup of sugar,
  One egg,
  Six tablespoons of shortening,
  Two and one-half cups of flour,
  Five teaspoonfuls of baking powder,
  One cup of water.

Beat hard and thoroughly mix and then bake one-half of this mixture in well-greased custard cups for cottage pudding.  To the balance of the mixture add a choice of any of the following: 

  One-half cup cocoanut or
  One-half cup of finely chopped nuts,
  One-half cup of finely chopped raisins,
  One-half cup of currants, candied orange peel or lemon peel,
  One-half cup of finely chopped figs, dates or evaporated apricots.

Pour into well-greased and floured loaf-shaped pan and bake in moderate oven for thirty minutes.  Cool and ice with water icing.

FONDANT ICING

Place in saucepan

  Two and one-half cups of sugar,
  One-quarter cup white corn syrup,
  One-half cup water.

Stir to dissolve sugar, bring to boil, cook until it forms soft ball when tried in cold water, or 240 degrees Fahrenheit in candy thermometer.  Remove from the fire, pour on large well-greased meat platter and let cool; then begin and knead with spatula or spoon until creamy white—­when stiff knead like dough, cover and set aside for twenty-four hours.  To use, melt in double boiler, adding flavoring desired and just a tablespoon or two of boiling water to make a consistency that will spread.

CHOCOLATE ICING

Place in bowl

  One pound XXXX sugar,
  Two tablespoons cornstarch,
  One-half cup cocoa,
  Sufficient boiling water to make mixture spread.