FRUIT DROP CAKES

( Sufficient for 2 Dozen Cakes )

1/3 c. shortening
2/3 c. sugar
1 egg
1/4 c. milk
1-3/4 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
1/2 c. raisins
Cream the shortening and add the sugar, egg, and milk. Sift the flour, baking powder, and spices
together. Sift these dry ingredients into the mixture and add the raisins. Drop by spoonfuls on a greased
and floured cake sheet and bake in a hot oven until light brown.

OAT-FLAKE DROP CAKES

(Sufficient for 2 Dozen Cakes)

1/2 c. shortening
1 c. sugar
1 egg
2 c. oat flakes
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
3 tsp. baking powder
1 tsp. cinnamon
1/2 c. milk
Cream the shortening and add the sugar. Beat the egg and add to the mixture. Add the oat flakes and
vanilla. Sift the flour, salt, baking powder, and cinnamon together and add alternately with the milk.
Drop on greased pans to bake.

GINGER DROP CAKES

(Sufficient for 2 Dozen Cakes)

1/2 c. shortening
1/2 c. brown sugar
1 egg
2-1/2 c. flour
1/2 tsp. soda
1/2 tsp. salt
1/2 Tb. ginger
1/2 c. sour milk
1/2 c. molasses
Cream the shortening, add the sugar, and mix well. Beat the egg and add it. Sift the dry ingredients
and add alternately with the milk and molasses. Drop on greased sheets and bake in a moderate oven for
about 15 or 20 minutes.

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Chocolate Strawberry Shortcake

INGREDIENTS (Nutrition)

* 2 (1 ounce) squares unsweetened chocolate, chopped
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup white sugar
* 1/3 cup margarine
* 1 cup sour milk
*
* 2 tablespoons orange liqueur
* 1 (16 ounce) package frozen whipped topping, thawed
* 1 quart fresh strawberries
* 2 (1 ounce) squares semisweet chocolate, chopped


DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) pans. In the top of a double boiler, heat unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
2. In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Cut in margarine until mixture resembles coarse crumbs. Blend in sour milk and melted unsweetened chocolate. Divide batter into prepared pans.
3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Sprinkle cakes with orange liqueur.
4. Reserve 8 to 10 strawberries and slice the rest. Place one cake on a serving plate, top with half of the sliced strawberries and half of whipped topping. Cover with second layer, top with remaining strawberries and whipped topping. Garnish with whole strawberries. In the top of a double boiler, heat semisweet chocolate, stirring occasionally, until chocolate is melted and smooth. Drizzle over the strawberries.
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