To one cup of bread sponge add one cup of sugar, one cup of raisins, one half cup of Armour's Simon Pure Leaf Lard. Sift one cup of flour with one level teaspoon of soda and a level teaspoon of cloves, cinnamon and allspice. Add to the first mixture with two well-beaten eggs, and beat all until smooth. Bake in a buttered pan in moderate oven.—MISS MAY STONE, Underwood, Minn.
NUT BREAD
One egg, one half cup of brown sugar, one teaspoon of salt, two cups of milk or water, two tablespoons of Armour's Simon Pure Leaf Lard, four teaspoons of baking powder sifted in four cups of flour, one cup of broken nut meats. Beat well and stand twenty minutes to rise. Bake forty-five minutes to one hour.—CARRIE W. LAMB, 358 West 52nd St., Seattle, Wash.
MOTHER'S CAKE
Two cups of sugar, three eggs, one half cup of Armour's Simon Pure Leaf Lard, three cups of flour, three teaspoons of baking powder, one half teaspoon of vanilla extract.
Icing: One generous cup of XXX sugar, softened with a glass of pineapple marmalade and a few drops of vanilla.—MRS. LLOYD R. SHUMAN, Thompsontown, Pa.
CARAMEL PIE
Take the yolks of four eggs, one cup of sugar, four level tablespoons of flour and beat lightly together. Add one pint of sweet milk, put into a double boiler and boil until thick. Then put one cup of sugar into an iron skillet. When melted to a brown syrup pour into the first mixture, adding two tablespoons of melted butter, two teaspoons of vanilla, and bake in a single crust made with two cups of flour, one cup of Armour's Simon Pure Leaf Lard, one half cup of water and a pinch of salt.—MRS. C. A. DOUGLAS, Humboldt, Tenn.
GRANDMOTHER'S COOKIES
One cup of sugar, one half cup of Armour's Simon Pure Leaf Lard, one half teaspoon of salt, one egg well beaten, two cups of flour in which two teaspoons of baking powder have been mixed, one cup of sweet milk and one teaspoon of lemon extract. Roll the dough, cut with biscuit cutter and bake in moderate oven.—MISS STELLA SEIROSER, Walton, Ky.