is dropped in
water, and flavor with vanilla. Beat until cold and spread between
layers of cake. Also on top and sides.

AN INEXPENSIVE COCOA CAKE

This is a decidedly good cake and no eggs are required. Cream together
1 cup brown sugar, 1/4 cup butter. Add 1 cup of sour milk, 1-3/4 cups
flour, then sift over 1-1/2 tablespoonfuls of cocoa. Add 1 level
teaspoonful saleratus, dissolved in a little of the sour milk, and 1
teaspoonful vanilla. Bake in a small loaf. Use the following icing:

1/4 cup of grated chocolate, 3/4 cup milk, 1/2 cup sugar, boiled
together until thick, and spread on cake.

AUNT SARAH'S WALNUT GINGERBREAD

1/2 cup of New Orleans molasses.
1 cup of light brown sugar.
1/2 cup of shortening (composed of butter, lard and sweet
drippings).
1/2 teaspoonful of ginger, cinnamon and cloves each.
2 teaspoonfuls of baking soda (saleratus), sifted with 3-1/2
cups flour.
1 cup boiling water.
2 eggs.

Beat to a cream the sugar and shortening in a bowl; add molasses, then
pour over all one cup of boiling water. Beat well. Add flour, soda and
spices, all sifted together. Beat into this the two unbeaten eggs (one
at a time), then add about 3/4 of a cup of coarsely chopped _black
walnut_ meats or the same quantity of well-floured raisins may be
substituted for the walnut meats.

The cakes may be baked in muffin pans. In that case fill pans about
two-thirds full. The above quantity makes eighteen. They can also be
baked in a pan as a loaf cake. This cake is excellent, and will keep
fresh several days. These cakes taste similar to those sold in an
Atlantic City bake-shop which have gained a reputation for their
excellence.

AUNT SARAH'S "GERMAN CRUMB CAKES" BAKED IN CRUSTS

3 cups flour.
2-1/2 heaping teaspoonfuls baking powder.
2 cups sugar (soft A or light brown).
1/2 cup lard and butter mixed.
2 eggs.
1 cup sweet milk.
Pinch of salt.
Flavoring--vanilla or grated orange rind.

Line three small pie tins with pie crust. Sift together into a bowl
the flour and baking powder and add light brown or A sugar, and the
butter, lard and salt. Rub this all together with the hands until well
mixed and crumbly. Take out 1 cupful of these crumbs and stand aside.
Add to the rest of the mixture the yolks of eggs, whites being beaten
separately and added last. Add slowly 1 cup of sweet milk. Mix it in
gradually until the mixture is creamed, then add a small quantity of
grated orange peel, lemon or vanilla fl