e minutes. To keep any length of time, when cold, place in
covered tin cans and set in cool place, and they will be as crisp as
when first baked.

Sufficient for ninety cookies.

Yorkshire Fruit Loaves

2 lbs. flour
3/4 cupful Crisco
1 teaspoonful salt
2 cupfuls milk
1 yeast cake
1 cupful sugar
1 cupful sultana raisins
1 cupful currants
1/2 cupful seeded raisins
1/2 cupful chopped candied citron peel
1 teaspoonful powdered ginger
1/2 teaspoonful powdered mace

Heat Crisco in milk, then cool and add yeast cake mixed with a little
sugar; stir in flour and salt, and allow to rise four hours. Mix
sugar, fruit, peel, and spices into risen dough. Let rise again then
divide into two Criscoed loaf tins. Allow to rise fifteen minutes,
then bake in moderate oven one and a half hours.

Sufficient for two medium-sized loaves.

Water Bread

2 cupfuls boiling water
2 tablespoonfuls Crisco
1 tablespoonful sugar
2 teaspoonfuls salt
1/4 yeast cake dissolved in
1/4 cupful lukewarm water
About six cupfuls sifted flour

Mix Crisco, sugar and salt, pour on boiling water; when lukewarm add
dissolved yeast cake. Stir in enough flour to make a batter; beat
well, then add more flour, a little at a time to make stiff dough,
mixing with a knife. Turn on a floured board; knead until it is
smooth, elastic and does not stick to the board. Put into a bowl
greased with Crisco, cover closely and let stand in a warm place over
night. The first thing in the morning knead again until fine grained;
shape into loaves and place in a warm pan greased with Crisco. Cover
and put in a warm place. When double in bulk, bake in a hot oven. Bake
one hour.

CAKES

[Illustration]

There are five principal ways of making cakes.

The first method is used for plain cakes. The shortening is rubbed
into the flour in the same way as for short pastry; then the dry
ingredients, such as sugar, fruit, and spice, are added, and lastly
the eggs and milk. Then all are mixed well together.

The second way is used for fruit, pound, and seed cakes. The
shortening and sugar are creamed together, the eggs beaten in one at
a time, and the fruit and flour stirred in lightly and quickly at the
last.

In the third way the eggs and sugar are beaten together until thick
and creamy, then the flour is stirred in lightly and quickly. This is
used chiefly for sponge cakes and cakes of that texture.

For the fo