• Beat eggs for 5 minutes at high speed.
• Combine with sugar, lemon juice, pumpkin, flour, baking powder, spices, and salt.
• Sprinkle top of cake with chopped nuts, if desired.
• Bake on a greased and floured jelly roll pan at 375º for 15 minutes.
• Turn onto towel; sprinkle with powdered sugar.
• Cool completely.
• Mix frosting and spread on cake, then re-roll.
• Chill, then wrap in plastic wrap.

• Beat egg whites until stiff.
• Add 1 cup powdered sugar; beat well.
• Cream together Crisco and ½ cup powdered sugar; mix with egg whites and add another ½ cup powdered sugar and almond flavoring.
• Beat well.
• This is nice on a white cake mix (Betty Crocker) baked in a jelly roll pan or a layer cake or cupcakes.
• You can sprinkle with coconut.

• Blend sugar and oil, add eggs and mix well.
• Sift all dry ingredients together and mix into batter, alternating with milk.
• Add prunes, nuts, and vanilla.
• Pour into an ungreased 9 x 13 pan.
• Bake for 1 hour at 325º.
• Leave cake in pan and while still hot punch holes into cake with a fork.
• Pour the following icing over immediately.
• (Punch holes entire length of fork tines.)

Icing:

• Boil above ingredients until it forms a soft ball.
• Pour over cake immediately.
• Do not overcook.
• Begin making icing about 15 minutes before cake is done so it will be ready to pour over hot cake.

• Cream shortening and sugar; add eggs and beat well.
• Add applesauce, then dry ingredients.
• Beat until smooth; fold in raisins and nuts.
• Bake in greased and floured tube pan at 350º for 55 minutes.
• Serve plain or frosted, or sprinkle with powdered sugar.
• Can make in two loaves.

• Pour water over oatmeal and let stand 10 minutes.
• Beat sugars and butter until smooth; add oatmeal.
• Add eggs; beat until smooth.
• Sift together remaining ingredients; add to mixture and mix until smooth.
• Pour into greased 9 x 13 pan and bake 35 minutes at 350º.
• Put the following topping on hot cake right out of oven: ½-¾ cup butter, ½ cup brown sugar, ¼ cup cream, 1 cup pecans, chopped, 1 cup coconut, 1 teaspoon vanilla.
• Mix well and spread on cake.
• Put cake under broiler until the frosting is brown.

• Pour water over oatmeal; let stand 20 minutes.
• Cream sugars and shortening.
• Add oatmeal and remaining ingredients.
• Bake in a 9 x 9 pan at 350º for 30-35 minutes.

Frosting:

• Combine 1 cup brown sugar, ¼ cup milk, and ¼ cup butter; boil 2 minutes.

• Combine brown sugar, shortening, butter, and salt.
• Bring to a boil, stirring constantly.
• Add milk and boil slowly, 3 minutes.
• Cool.
• Add sugar and beat until thick enough to spread.

• Bake in a greased and floured 9 x 13 pan at 350º for 35-40 minutes or until done.

• Cook sugars, salt, spices, lard, water, and raisins for 7 minutes.
• Add flour, and soda.
• Bake.

Frosting:

• Boil in a little cream and a little piece of butter.

• Boil sugars, cinnamon, cloves, nutmeg, salt, raisins, water, and lard for 6 minutes; let cool.
• Add flour, soda, and nuts.
• Pour into 9 x 13 pan.
• Bake 1 hour at 350º.
• Harriet: Plain with whipped cream or brown sugar frosting.