VALENTINE CAKES
2/3 cup Cottolene.
2 cups sugar.
4 eggs.
1 cup milk.
3¼ cups flour.
4½ teaspoons baking powder.
1 teaspoon rose water.
¼ teaspoon mace.
½ teaspoon salt.
Process: Cream Cottolene, add gradually one cup sugar. Beat egg yolk thick and light, add gradually remaining cup sugar. Combine mixtures. Mix and sift flour, baking powder, mace and salt. Add alternately to first mixture with milk, add rose water. Then cut and fold in the stiffly beaten whites of eggs. Bake in small heart-shaped individual tins. Cover with frosting and outline the edge with tiny red candies.
SEED CAKES
2/3 cup Cottolene.
2 cups sugar.
2 eggs well beaten.
1 teaspoon soda.
1 cup buttermilk.
1 teaspoon salt.
Flour.
1½ tablespoons caraway seeds.
Raisins.
Process: Cream Cottolene, add sugar gradually, add well beaten egg, soda dissolved in milk, salt, seeds, and flour to make a soft dough. Chill the dough and shape as other cookies. Place a seeded raisin or the half of a pecan nut meat in center of each before baking.
CHOCOLATE NUT AND FRUIT COOKIES
1/3 cup Cottolene.
1 cup sugar.
¼ cup grated chocolate.
2 extra tablespoons sugar.
2 tablespoons boiling water.
2 eggs well beaten.
1 cup nut meats chopped.
1 cup raisins seeded and shredded.
2¼ cups flour.
3 tablespoons baking powder.
¼ teaspoon salt.
Process: Cream Cottolene, add sugar gradually, stirring constantly. Melt chocolate over hot water, add the two extra tablespoons sugar and boiling water. Cook one minute; when cool add to first mixture. Add beaten eggs. Mix and sift flour (reserving one-fourth cup), baking powder and salt. Add to cake mixture. Add fruit and nut meats dredged with remaining flour. Chill mixture. Drop from spoon onto a well-greased baking sheet one and one-half inches apart; press a raisin or the half a nut meat in center of each cake and bake in a moderate oven.
RAISIN CAKELETS