Gingerbread
| 1/2 cupful sugar 1 egg 1/2 cupful molasses 1/2 cupful milk 1-1/3 cupfuls flour 1/4 cupful Crisco | 1 teaspoonful salt 2 teaspoonfuls powdered ginger 1 teaspoonful powdered cinnamon 1/2 teaspoonful powdered cloves 1/2 teaspoonful baking soda or 2 teaspoonfuls baking powder |
| Sauce | |
| 1 teaspoonful Crisco 1 cupful (1/2 lb.) maple sugar | 1 tablespoonful flour 1 egg |
| 1 cupful boiling water | |
For cake. Cream Crisco and sugar together, add egg well beaten, molasses, milk, soda, flour, salt, and spices. Mix and turn into Criscoed tin and bake in moderate oven forty minutes.
For sauce. Dissolve maple sugar in boiling water. Rub together Crisco and flour. Add gradually boiling syrup; and lastly the beaten egg. Then return to fire and stir briskly until thickened.
Sufficient for one small gingerbread.
Golden Orange Cake
| 2 cupfuls sugar 1 teaspoonful salt 1 teaspoonful orange extract 1 cupful milk | 5 eggs or yolks of 10 eggs 4 cupfuls flour 1 cupful Crisco 4 teaspoonfuls baking powder |
| Orange icing | |
For cake. Cream Crisco and sugar together, add salt, eggs well beaten, orange extract, and flour and baking powder alternately with milk. Mix carefully and turn into Criscoed and floured cake tin and bake in moderate oven about one hour. This mixture may be baked in layers.
For icing. Boil 1 cupful water with 2 cupfuls sugar till it forms soft ball when tried in cold water, or 240° F., then pour over well beaten yolks of four eggs, beat until smooth and thick, add 1-1/2 teaspoonfuls orange extract and spread at once on cake.
Sufficient for one large cake.