flour,
salt, baking powder, then fold in stiffly beaten whites of eggs. Bake
in two layers. Put layers together and ice with following frosting.

Put 2 cupfuls dark brown sugar and 3/4 cupful water into saucepan, add
1 tablespoonful Crisco and 1 teaspoonful vanilla extract. Boil till
mixture forms soft ball when tried in cold water or 240 deg. F., remove
from stove, beat till it begins to cream, then add 1 cupful chopped
raisins. Spread on cake and allow to dry.

Sufficient for one large layer cake.

Cream Puffs

1 cupful water
1 cupful flour
1/4 teaspoonful salt
5 tablespoonfuls Crisco
4 eggs

Put Crisco into small saucepan add water, bring to boiling point,
add quickly flour and salt, stir well with wooden spoon until mixture
leaves sides of pan, remove pan from fire, allow mixture to become
cool, but not cold, add eggs, one at a time, and beat each one
thoroughly in. Set in cool place one hour. Put mixture into forcing
bag with tube and force it on to a tin greased with Crisco into small
rounds; bake in hot oven forty minutes. When cold split them open on
one side and fill with whipped cream sweetened and flavored to taste.

To make eclairs with this mixture press it on to tins in strips three
and a half inches long, and a little distance apart. Brush over tops
with beaten egg and bake in moderate oven thirty minutes. Cut open one
side then fill and dip top into chocolate icing.

Sufficient for fifteen cream puffs.

Cream Puff Balls

1 cupful flour
1/2 cupful Crisco
1/2 teaspoonful salt
1/2 cupful water
4 eggs

Put Crisco and water into small saucepan, bring to boil, add quickly
flour and salt, stir well with wooden spoon until mixture leaves sides
of pan, remove from fire, allow to cool, but not become cold, add
eggs, beating each one thoroughly in. Turn mixture on to well Criscoed
plate and divide into small puffs or cakes. Put on Criscoed tins and
bake a golden brown in hot oven, thirty minutes. These puffs may be
filled with preserves, custard, or savory mixtures.

Sufficient for thirty puffs.

Crisco Fruit Cake

1-1/2 cupfuls Crisco
2 cupfuls sugar
4 cupfuls flour
6 eggs
1 wineglassful brandy
1/2 lb. blanched and chopped almonds
1/2 lb. English walnut meats (broken in small pieces)
1/2 lb. stoned and chopped dates
1 lb. currants
1 lb. seeded raisins
1 lb. glace cherries
1 teaspoonful baking soda
1 teaspoonful salt
1/2 cup