School Cake

1 cup (1/2 lb.) drippings

1 cup (1/2 lb.) sugar

1 cup (1/2 pt.) molasses or honey

1 egg, beaten

1 teaspoon salt

1 teaspoon vanilla extract

1 1/2 teaspoons soda

1 teaspoon powdered cinnamon 1 teaspoon powdered ginger 1 teaspoon powdered cloves 1 teaspoon baking powder

1 cup (1/2 pt.) cold coffee

2 cups (1 lb.) seeded raisins Flour

Cream drippings, add sugar and beat again; add molasses, egg, salt, baking powder, vanilla, soda, spices, coffee, raisins, and enough sifted flour to make a batter that will drop in chunks from mixing spoon. The amount of flour will vary with the kind used, but the egg will prevent any danger of falling. Turn into well-greased and floured cake tin and bake in slow oven two hours. Take from oven, allow to cool in pan, then turn out. Cover with frosting and decorate with nut meats.

Scotch Cakes

2 cups (1/2 lb.) flour

1 cup (1/4 lb.) barley flour

2 cups (1 lb.) sugar, brown or white

1 cup (1/2 lb.) butter substitute 1 teaspoon powdered cinnamon

1 teaspoon powdered ginger

2 eggs, beaten

Mix flours and sugar, cut and rub in butter substitute, add spices and eggs, and mix to soft dough. Lift small lumps of dough with a knife and spread them out in the shape of a small round cookie on greased pan. Bake in moderate oven from ten to twelve minutes.

Spice Cake

1 cup (1/2 lb.) sugar

1 cup (1/2 lb.) lard, or shortening

1 cup (1/2 pt.) molasses or honey

1 cup (1/2 pt.) milk

3 cups (12 ozs.) flour

1/2 cup (2 ozs.) corn flour

2 teaspoons baking powder 1 teaspoon powdered cinnamon

1 teaspoon powdered ginger 1/2 teaspoon powdered nutmeg 1/2 teaspoon powdered cloves

2 eggs

Cream sugar and lard, add molasses, milk, flours sifted with baking powder, and spices. Drop in eggs without beating and mix well into batter. Pour into well-greased and floured cake tin and bake in moderate oven forty minutes.

If liked, cover cake with following chocolate frosting: Put ten-cent cake of milk chocolate into upper pan of double boiler and melt over hot water, then pour over cake, and sprinkle over with a few chopped nut meats.

If desired, a few caraway seeds may be added.

Somerset Gingerbread

1 cup (14 ozs.) molasses

2 tablespoons (1 oz.) butter substitute

1 1/2 teaspoons soda

1 tablespoon sugar

1 teaspoon powdered ginger

1 teaspoon powdered cinnamon

1/2 teaspoon powdered nutmeg

1 egg, beaten

1/2 cup (1 gill) sour milk or cream

1 cup (4 ozs.) flour

1/2 cup (2 ozs.) barley flour

1/4 teaspoon salt

Into saucepan put molasses and butter substitute and bring them slowly to a boil, stirring so that butter substitute will dissolve and mix evenly with molasses. Mix soda, sugar, and spices and stir them into molasses and butter substitute. Mix egg and milk, add warm mixture to them, and stir in flours and salt. Pour into two warm buttered cake pans and bake slowly twenty-five minutes. The oven must be very moderate.