Apple Sauce Cake (Without Butter, Eggs, Or Milk)

1 cup unsweetened apple sauce 1/2 cup melted shortening 1 cup sugar 1 teaspoon soda

2 cups flour 1/4 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon clove

1 cup raisins seeded and chopped

Mix in order given, sifting dry ingredients together, beat well, pour into a deep pan, and bake about one hour in a slow oven.

Canada War Cake (Without Butter, Eggs, Or Milk)

1 cup brown sugar 1/4 cup shortening

1 cup boiling water

2 cups seeded raisins 1/2 teaspoon salt

1 teaspoon cinnamon 1/2 teaspoon mace 1/4 teaspoon clove

1 teaspoon soda

2 cups flour

Mix sugar, shortening, water, raisins, and salt; boil five minutes; cool, and add spices, soda, and flour sifted together; beat well; pour into a greased, paper-lined bread pan, and bake in a slow oven one hour.

1 The amount of soda in these recipes is based upon the use of old-fashioned jug molasses; canned molasses varies greatly in acidity and, especially when freshly opened, requires little or no soda. If canned molasses is used, therefore, baking powder should wholly or partly take the place of soda.

Date Cake

1/3 cup melted shortening 1 1/4 cups brown sugar 1 egg unbeaten 1/2 cup milk

1 3/4 cups flour

3 1/2 teaspoons baking powder

1/2 teaspoon mace

1 cup dates stoned and chopped

Mix in order given, and beat vigorously for three or four minutes; bake in two layer-cake pans in a moderate oven for twenty-five minutes; when partly cool spread with tart jelly, and sprinkle top layer with powdered sugar.

Fudge Cake

1/4 cup shortening 1 cup brown sugar 1 square chocolate 1 egg well beaten

1/2 cup milk

1 1/2 cups flour

3 teaspoons baking powder

1/4 teaspoon salt

Cream shortening, add sugar, and beat well; add chocolate melted and egg; beat again; add milk; add flour, baking powder, and salt sifted together; beat for two minutes. Pour into two greased layer-cake pans, and bake in a moderate oven about eighteen minutes. Fill, and spread top with Fudge Filling (see No. 533).

Old-Fashioned Pork Cake

1/2 pound fat salt pork 1 cup boiling water 1 cup molasses

1 cup sugar

2 eggs beaten 1/2 pound raisins 1/2 pound currants

1/4 pound citron shredded

1 nutmeg grated

2 teaspoons cinnamon 1/2 teaspoon cloves

1/2 teaspoon allspice 1 teaspoon soda 4 cups flour

Put pork through meat chopper, using finest cutter; add boiling water and let stand fifteen minutes; add molasses, sugar, eggs, and fruit, and mix well; add dry ingredients, which have been sifted together; beat well; pour into two deep greased and paper-lined pans; and bake in a slow oven two hours. This cake keeps well if stored in a covered stone crock. It may be reheated in the top of double boiler, and served hot with pudding sauce.