sco and sugar thoroughly together, beat in yolks of eggs one
by one, add almonds, citron, brandy, mace, flour, baking powder, salt,
mix well and fold in whites of eggs beaten to a stiff froth. Turn into
a papered cake pan and bake in a moderate oven for one hour. Cover
with boiled frosting if liked.

Sufficient for one large cake.

Walnut Cakes

For Cakes

1 cupful sugar
1/2 cupful Crisco
1 cupful milk or water
1/2 teaspoonful salt
2 cupfuls flour
2 teaspoonfuls baking powder
1 whole egg and 2 yolks of eggs
1 cupful chopped walnut meats
1 teaspoonful vanilla extract

For Frosting

1 cupful sugar
1 cupful water
2 whites of eggs
Pinch Cream of tartar
1 teaspoonful lemon juice
1 teaspoonful vanilla extract

_For cakes._ Cream Crisco and sugar thoroughly together, add eggs well
beaten, salt, vanilla, milk or water, baking powder, flour, and nuts.
Mix well and divide into Criscoed and floured gem pans and bake ten
minutes in moderate oven. When cold cover with boiled frosting.

_For frosting._ Dissolve sugar and water over fire in a saucepan, add
cream of tartar and boil until it forms a soft ball when tried in cold
water, or 240 deg. F. Pour on to the beaten whites of eggs, pouring in a
steady stream and very slowly, adding, while beating, lemon juice, and
vanilla; beat until thick, and use.

Sufficient for fifteen cakes.

Rose Leaf Cakes

1 cupful rose leaves
3 cupfuls flour
1 cupful sugar
1/2 cupful Crisco
3 eggs
1 cupful milk
2 teaspoonfuls baking powder
1 lemon
1/2 teaspoonful salt

Cream Crisco and sugar thoroughly together, then add eggs well beaten,
flour, baking powder, salt, milk, grated rind and 1 tablespoonful
lemon juice, and fresh rose leaves. Divide into Criscoed and floured
gem pans and bake in moderate oven from twelve to fifteen minutes.

Sufficient for thirty-five cakes.

Scotch Shortbread

4 cupfuls flour
3/4 cupful sugar
1 cupful Crisco
1 large egg
1 teaspoonful salt

Sift flour and salt on to baking board. Cream Crisco, sugar and egg in
basin and when thoroughly beaten turn out on board and very gradually
knead in flour. Make into two smooth rounds, pinch them round the
edges, prick over top with fork, lay on papered tin and bake in
moderate oven thirty-five minutes. Leave on tin until cold.

Sufficient for two round cakes.

Silver Nut Cake

1 cupful sugar
1/2 cupful Crisco