economy's sake, and a lesser quantity may be
used, as the shortening quality of lard is greater than that of
butter. When substituting lard for butter, she always beat the lard to
a cream before using it and salt it well. If raisins and currants are
placed in oven of range a few minutes to become warmed before being
added to cake, then rolled in flour, they will not sink to bottom of
cake when baked.

FRAU SCHMIDT'S LEMON CAKE

1-1/2 cups sugar.
1/2 cup butter and lard.
3 small eggs or 2 large ones.
1/2 cup sweet milk.
2 cups flour.
1/2 teaspoonful saleratus.
1 teaspoonful cream of tartar.
Grated yellow rind and juice of half a lemon.

Beat sugar and butter to a cream and add the yolks of eggs. Add the
milk, then the flour and cream of tartar and saleratus; and the
flavoring. Lastly, the stiffly-beaten whites of eggs.

This makes one loaf cake. The original of this recipe was a very old
one which Frau Schmidt had used many years. Every ingredient in the
old recipe was doubled, except the eggs, when five were used. Mary
thought this cake fine and from the recipe, when she used half the
quantity of everything, she baked a fine loaf cake, and from the
original recipe was made one good sized loaf and one layer cake.
Thinly sliced citron added to this cake is a great improvement.

FINE "KRUM KUCHEN"

One cup sugar, 1/2 cup butter and lard, mixed; 2 cups flour and 2
teaspoonfuls of baking powder, 2 eggs, 1/2 cup sweet milk.

Crumb together with the hands the sugar, butter, flour and baking
powder sifted together. Take out 1/2 cup of these crumbs to be
scattered over top of cake. To the remainder add the yolks of the
eggs, well beaten, and the sweet milk, and lastly the stiffly beaten
whites of eggs. Put the mixture in a well-greased pan (a deep custard
pie tin will answer), scatter the half cup of crumbs reserved over top
of cake and bake about 3/4 of an hour in a rather quick oven. When
cake is baked, sprinkle over 1 teaspoonful of melted butter and dust
top with cinnamon.

AUNT SARAH'S "QUICK DUTCH CAKES"

She creamed together 1 cup of sugar, 1 tablespoonful of lard, 1
tablespoonful of butter and added 1-1/2 cups of luke-warm milk. Add 3
cups flour (good measure), sifted with three scant teaspoonfuls of
baking powder. Add a half cup of raisins, seeded and cut in several
pieces, if liked, but the cakes are very good without. Spread in two
pans and sprinkle sugar and cinnamon on top and press about five