n a moderate oven.

Double the materials called for, using 2 _cups_ of well-risen bread
dough or sponge, and you will have a good-sized cake.

GOOD, CHEAP DUTCH CAKES

To a bowl containing 1 cup of scalded milk, add 1 tablespoonful of
lard and 1 cup of sugar. When lukewarm add 1 yeast cake
(Fleischman's), dissolved in 1 cup of lukewarm water, and about 5 cups
of good flour. Set to rise at night about nine o'clock, the next
morning roll out pieces about one and a half inches thick, to fit in
medium-sized pie tins. Set in a warm place to rise. When light, brush
top with melted butter and strew sugar thickly over and bake from 15
to 20 minutes in a moderately hot oven. These cakes are _inexpensive_
and _good_; _no eggs_ or _butter_ being used.

RECIPE FOR "LIGHT CAKES" (GIVEN MARY BY A FARMER'S WIFE)

In the evening mix a sponge consisting of 1/2 cup of mashed potatoes,
1/2 cup sugar, 1 cup of yeast or 1 cake of Fleischman's yeast
dissolved in a cup of lukewarm water; 1/2 cup of a mixture of butter
and lard and a pinch of salt and flour to thicken until batter is
quite thick. Stand in a warm place, closely covered, until morning,
when add 2 eggs and 1/2 cup of sugar and flour to stiffen as thick as
sponge can be stirred with a spoon. Set to rise; when light roll out
one inch thick, place in pie tins, brush tops with melted butter and
brown sugar, set to rise, and, when well risen, bake.

BUTTER "SCHIMMEL"

Place in a mixing bowl 2 cups of warm, mashed potatoes and add 3/4 of
a cup of shortening (a mixture of lard and butter), (or use Aunt
Sarah's substitute for butter); one cup of A sugar and 1 teaspoonful
salt.

Beat all to a cream. When lukewarm, add 2 eggs and either 1 yeast cake
dissolved in 1 cup of lukewarm water, or 1 cup of potato yeast; use
about 2 cups of flour to make a thin batter. Set to raise over night
or early in the morning. When well risen add about 4 cups of flour.
Make about as stiff a dough as can be stirred well with a mixing
spoon. Place soft dough on a bake-board; roll out into a sheet about
one-half inch thick; cut into squares about the size of a common soda
cracker; bring each of the four corners together in the centre like an
envelope; pinch together; place a small piece of butter (about
one-eighth teaspoonful) on the top where the four corners join. Stand
in a warm place to rise. When well risen and light place in the oven.
When baked, take from oven, and while hot dip all sides