Plain War Cake I

1 1/4 cups margarine or oil

2 1/2 cups sugar

1 1/4 cups corn syrup

1 1/4 cups milk

6 3/4 cups barley flour

1 teaspoon salt 3 tbspns. baking powder 10 eggs, beaten separately

1 tablespoon vanilla or

2 tbspns. mace or nutmeg

Cream shortening and sugar together; add corn syrup and yolks. Mix and sift dry ingredients, and add alternately with milk to first mixture. Add flavoring and beat hard; fold in stiff whites. Bake in shallow pans in moderate oven.

Plain War Cake II

Make and bake as Plain War Cake I. Instead of using all barley flour, use one quart barley flour and one and three-fourths cups cornstarch or potato flour.

Plain War Cake III

Make and bake as Plain War Cake I. Instead of using all barley flour, use one quart barley flour and two and two-thirds cups rice flour.