FINE "KRUM KUCHEN"
One cup sugar, ½ cup butter and lard, mixed; 2 cups flour and 2 teaspoonfuls of baking powder, 2 eggs, ½ cup sweet milk.
Crumb together with the hands the sugar, butter, flour and baking powder sifted together. Take out ½ 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 ¾ 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 1½ 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 small dabs of butter on top of each cake. Put in oven and bake at once. These are a very good substitute for "raised Dutch cakes," and are much more quickly and easily-made and, as no eggs are used, are quite cheap and very good.