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.