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° 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 | |