Farm and home cook book and housekeeper's assistant

Here is a good cheap cake or pudding which requires no eggs, nor butter nor milk in the making. Put in the mixing bowl 1 heaping tablesp lard, and pour over this 1 cup strong coffee, then add 2 cups brown sugar, 1 teasp soda dissolved in a little hot water, 3 cups flour sifted with l^ teasp each cloves and nutmeg, and 1 teasp cinnamon — 1 cup raisins is an improvement, but can be omitted. Served warm with a good pudding sauce or just plain milk, this cake is excellent and never fails. — [Mrs. C. V. H., O. Emergency Cake (No butter) Break 2 eggs in a cup (do not beat), then fill the cup up with rich sour cream, empty into a mixing bowl and beat vigorously, then add 1 level teasp soda, 1 cup sugar, 1 teasp any preferred flavoring, and 1 cup flour. Bake in two layers. This is a very tender and delicate cake. For a filling use scant % cup sugar, i/^ cup milk and 1 tablesp butter boiled together until it bubbles and begins to look waxy. Then remove from the fire, flavor and stir until it begins to thicken, and spread between layers and on top. — [Mrs. M. S., la. Molasses Gingerbread (No butter) To 1 cup sugar add 1 egg, 1 cup molasses, 1 cup sour cream, % cup sour milk, 2 teasp soda, % teasp each of cinnamon, allspice and cloves and 3 cups flour. Bake in a biscuit pan, or in two small pans. Fine. — [Mrs. W. J. B., Me. Cream Caramel Cake. (No butter.) To 2 well beaten eggs add 1 cup sugar and ^^ teasp soda dissolved in 1 cup rich sour cream. Then mix in 2 cups flour, to which has been added 1 teasp baking powder. Bake in layers j and put together with a filling made of l^^ cups brown sugar, " 1^ cup sweet cream or milk, and 1 tablesp butter, boiled till a i small amount dropped in cold water will form a soft ball. J Then remove from fire and stir it until it begins to thicken, and | spread over the baked layers. — [Mrs. D. L. T., S. D. > French Date Cake (No butter) j Cream 1 cup sugar with yolks of 3 eggs, add 1 scant cup I flour sifted with 1 scant teasp baking powder, then add 1 cup ' chopped dates, 1 cup chopped walnuts, and lastly the whites j of the eggs beaten to a stiff froth. Bake in a loaf tin. Serve I with whipped, sweetened cream flavored with vanilla. — [A. H., i Wis. 4 Cream Cake (No butter) I To 1 cup thick sweet cream add 1 cup sugar, 2 eggs, and \ 2% cups flour sifted with l^/^ teasp baking powder. Bake in i layers and as a filling use 1 cup cream whipped stiff with 1 , cup sugar added and a few drops of vanilla to flavor. It is ! best not to prepare the cream filling until shortly before \ serving. — [Mrs. G. M., Ore. ] Sunshine Cake (No butter) Beat yolks of 4 eggs until stiff and add gradually 1 cup \ sugar, beating well, then 3 tablesp ^cold water and 1 teasp lemon extract or lemon juice. Next mix 1 Vz tablesp cornstarch with 1 teasp baking powder and 1 scant cup sifted flour. Add j these ingredients slowly to the above mixture and lastly fold j in the stiffly beaten whites of 4 eggs. My friends pronounce this the best sponge cake they have ever tasted. — [Mrs. M. | H., N. J. j Sour Cream Spice Cake (No butter) |