Potato Chocolate Cake

1 Cup Barley Flour.

1 Cup Mashed Potatoes.

1 Egg.

4 Teaspoons Baking Powder 1/2 Cup Brown Sugar 1/2 Cup White Corn Syrup.

2 Tablespoons Oil or Melted Fat 1/4 to 1/2 Cup Water or more.

1 Square Unsweetened Chocolate 1/2 Teaspoon Vanilla or Cinnamon.

Blend sugar, corn syrup, and fat, and egg beaten very light. Add melted chocolate and flavoring and then add dry mashed potato. Add sifted flour, salt and baking powder. When well mixed add enough water to make a soft drop batter. Bake in a slow oven in greased muffin pans 30 minutes.

Ginger Delights

1 Cup Brown Sugar 2-3 Cup Shortening 1 Cup Molasses.

1 Cup Oats.

2 Eggs (well beaten)

1 Cup Dates or Raisins.

1 Cup Chopped Nuts.

1 Teaspoon Ginger.

1 Teaspoon Cinnamon 1/2 Teaspoon Cloves 1/2 Teaspoon Salt.

1 Teaspoon Soda, dissolve in 1/4 Cup Boiling water.

1 Small Teaspoon Baking Powder Mixed in 2 1/2 Cups Whole Wheat Flour.

Mix and drop on oiled tins and bake in quick oven.

Cake Without Sugar

An excellent cake, though not quite so sweet as with sugar.

1/4 Cup Butter, Oleomargarine or Other.

Fat 2 Cups Corn Syrup.

2 Eggs.

3 Cups Flour.

1 1/2 Tablespoons Baking Powder 1/4 Teaspoon Salt 1 Cup Milk.

Cream the shortening, add the syrup and the egg, and mix well. Add the milk. Sift the baking powder and flour together, add it slowly to the mixture and beat. Bake in a moderate oven as a loaf or layer cake or small drop cakes. One-fourth cup of raisins added to the batter gives more flavor and sweetness.