• Beat shortening until smooth.
• Cream in (by hand or electric mixer) the sugar.
• When smooth add cream or milk and vanilla, beating until creamy.

• Cream together butter or margarine and sugar.
• Blend in egg and vanilla.
• Mix together flour, cinnamon, soda, and salt.
• Add alternately with milk to creamed mixture.
• Stir in rhubarb and any or all of the optional ingredients, mixing thoroughly.
• Pour into a greased 9” x 13” baking pan.
• Bake at 350° for 45 minutes.

• Cream butter or margarine and sugar together.
• Mix together flour and baking powder.
• Add dry ingredients alternately with milk to creamed butter and sugar.
• Blend in vanilla.
• Stir in nuts.
• Fold in egg whites.
• Bake in 2 greased and floured cake pans at 350° for 30 minutes.

• Combine molasses, egg, and milk thoroughly.
• Stir in flour.
• Dissolve soda in boiling water, then add to batter.
• Bake in a greased and floured 8” square cake pan at 375° for 30–45 minutes.

• Mix oats and boiling water together; set aside for 20 minutes.
• Cream butter or margarine and sugars together thoroughly.
• Add eggs, one at a time, beating well after each one.
• Blend in oatmeal mixture.
• Sift together remaining dry ingredients.
• Fold into batter.
• Stir in vanilla.
• Pour into greased and floured 9” x 13” baking pan.
• Bake at 350° for 30–35 minutes.
• After baking, but before the cake cools, spread the following topping over it and broil about 2 minutes or until it browns.
• Watch carefully since it burns easily!

Topping

• Mix together thoroughly.

• Cream butter, then add sugar gradually and beat until fluffy.
• Add eggs, one by one, beating well after each addition.
• Sift dry ingredients together.
• Mix sour cream and vanilla.
• Add dry ingredients and sour cream mixture alternately to butter-sugar-egg batter, beating well continuously.
• Bake in a large, greased bread pan at 350° for 1 hour.

• Cream sugar and butter together until fluffy.
• Add eggs and beat until light.
• Sift together all dry ingredients, then add them alternately with the milk to the creamed mixture, beating well after each addition.
• Mix in the vanilla.
• Pour into greased layer pans or a 9” x 13” cake pan.
• Bake at 350° for 35–40 minutes.

• Work the flour, sugar, and butter into fine crumbs with your fingers or a pastry mixer.
• Set aside 1½ cups crumbs for topping.
• Mix water, molasses, and baking soda together.
• Then add to the remaining crumbs.
• Mix until batter is very thin yet still lumpy.
• Pour into greased and floured 9” x 13” cake pan.
• Sprinkle with reserved crumbs.
• Bake at 350° for 35 minutes.

• Mix flour and brown sugar together.
• Cut in shortening until mixture is crumbly.
• Take out 1 cup crumbs for topping.
• Add to remaining crumbs the egg, buttermilk, soda, and cream of tartar, in that order.
• Mix well after each addition.
• Pour into a greased 9” x 13” baking pan.
• Sprinkle reserved cup of crumbs over top.
• Bake at 375° for 25–35 minutes.

• Sift flour, cocoa, and salt together.
• Blend the cream of tartar into the egg whites and beat them until they peak softly.
• Gently fold in the vanilla, then fold in the sugar, a tablespoon at a time.
• Pour into an ungreased tube pan and bake at 350° for 40–45 minutes.
• When cake is finished, invert to cool.