1/3 cup Cottolene.
1 cup fine sugar.
2 eggs well beaten.
Yolk 1 egg.
½ cup milk.
2 cups flour.
3 teaspoons baking powder.
¼ teaspoon salt.
1 cup raisins seeded and cut in pieces.
1 tablespoon flour.
Blanched and shredded almonds.
Process: Cream Cottolene, add sugar gradually, stirring constantly. Add beaten egg yolk and eggs. Mix and sift flour, baking powder and salt. Add to first mixture alternately with milk; add raisins dredged with tablespoon flour. Beat thoroughly and fill small, buttered individual tins two-thirds full. Strew tops with almonds, sprinkle with powdered sugar and bake twelve to fifteen minutes in a moderate oven.
PLAIN GINGER CAKES
1 cup N. O. molasses.
2 teaspoons soda.
½ cup Cottolene.
½ cup boiling water.
4 cups flour.
1 teaspoon salt.
1 tablespoon ginger.
1 teaspoon cinnamon.
¼ teaspoon cloves.
Process: Add soda to molasses. Melt Cottolene in boiling water; combine in mixing bowl. Mix and sift flour, salt and spices, add to first mixture and beat thoroughly. Chill dough and roll a small portion at a time to one-half inch thickness, shape with a round cutter. Press a seeded raisin in top of each, sprinkle with coarse granulated sugar. Bake in a moderate oven. It may be necessary to add more flour, as flour varies in thickening properties.
BROWNIES
3 tablespoons Cottolene.
1 egg well beaten.
¼ cup powdered sugar.
1/3 cup bread flour.
1/3 cup N. O. molasses.
¾ cup pecan nut meats broken in small bits.
¼ teaspoon salt.
½ teaspoon ginger.
Process: Cream Cottolene and sugar gradually, add molasses, beaten egg, flour sifted with salt, ginger and nut meats. Bake in very small well-greased, iron gem or brownie cups. Place one-half pecan nut meat on top of each cake.
BRANDY SNAPS
½ cup molasses.
¼ cup Cottolene.
7/8 cup flour.
2/3 cup granulated sugar.
1 tablespoon ginger.
¼ teaspoon nutmeg.
1/8 teaspoon salt.