For cake:
1 pkg. yellow cake mix
1/2 c. cooking oil
4 eggs
1/2 c. chopped walnuts
1 c. club soda
3/4 cup Hershey's syrup
1 pkg. pistachio instant pudding
3/4 c. Hershey syrup

For glaze:
1 T. butter
1 T. water
2 T. cocoa
1 c. XXXX sugar
1 to 2 T. hot water

Combine all cake ingredients except nuts and syrup and mix at low speed 1 minute and at high speed 3 minutes, until well blended. Pour 2/3 of batter into greased and floured bundt pan. Add syrup and nuts to remaining batter and mix well. Pour over first batter and swirl into each other. Bake for 1 hour at 350 degrees. Allow to cool 15 minutes and turn out. Cover with glaze while still warm. For glaze: Melt butter, stir in cocoa and water. Add XXXX sugar and enough hot water to make of drizzle consistency.

2 c. flour
1/2 c. milk
1 1/4 c. sugar
2 tsp. baking powder
1/2 c. Crisco
1 tsp. vanilla
1/4 lb. oleo
4 eggs

Put all ingredients in mixer and beat 20 minutes at moderate speed. Scrape sides of bowl a few times. start in cold oven. Pour into well greased and floured tube or bundt pan. Bake 1 hour at 350 degrees. Ships well.

1/2 c. butter (or 1/4 c. Crisco and 1/4 c. butter)
3 T. (plus) milk
1/2 c. sugar
1 tsp. vanilla
4 egg yolks
1/2 c. sugar
1 tsp. baking powder, heaping
4 egg whites
1 c. flour

Cream butter and sugar. Add egg yolks, vanilla, baking powder, flour and milk. Batter should be of frosting consistency. Spread in shallow flat baking pan about l0x14 inch. Make meringue mixture of the 4 egg whites and 1/2 cup sugar. You may add chopped nuts, if desired. Spread over baking mixture. Sprinkle granulated sugar on top. Bake 30 minutes in oven at 350°.

3/4 c. brown sugar
1 tsp. ginger
3/4 c. molasses
1/2 tsp. cinnamon
1/2 c. butter
1/4 tsp. cloves
2 eggs
1/4 tsp. allspice
2 c. flour
1/2 up. salt
1 c. Raisins and nuts, if desired
1 tsp. soda dissolved in boiling water

Cream butter and sugar, add molasses and eggs. Stir in soda and water mixture. Sift flour, salt and spices together and stir in. Chill dough. Drop rounded teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake until set at 350 degrees.

2 T. butter
1 c. light brown sugar
1 lg. can apricots (whole, peeled)
2 eggs
1 c. white sugar
1/3 c. cold water
1 c. flour, sifted
1 tsp. baking powder
1 tsp. vanilla Whipped cream

Melt butter in large (9-inch) iron spider (skillet). Add sugar and let it dissolve. Drain and pit apricots. place halves in pan, cut side down. Beat eggs until light, add sugar and beat well. Add water. Sift flour and baking powder together and add (use a rubber spatula). Add vanilla. Pour over apricot mixture. Bake about 45 minutes in 350 degree oven. Turn out of pan onto plate while hot. Cool. Garnish with whipped cream. Also
good made with cooked prunes.

CAKE:
2 eggs, separated
4 T. (well rounded) sugar
4 T. flour, well rounded
2 tsp. baking powder

RUM SAUCE:
1 1/2 c. sugar
1 1/2 c. water
1/2 c. rum
Juice of 1/2 lemon

Cake: Mix egg yolks and sugar. Sift in flour and baking powder. If batter is very thick, add milk to it. Beat egg whites until stiff but not dry and fold in. Bake in large angel cake -tin, buttered and floured, for 1/2 hour at 375 degrees. Cool slightly.

Sauce: Bring sugar to a boil. stir until sugar is completely dissolved. Remove from flame. Add rum and lemon juice. Pour lukewarm sauce over cake slowly while cake is still in pan. If pan has a removable bottom, put it on a plate to rescue and recycle syrup. Remove cake from pan and serve hot with whipped cream. Also good cold. Garnish: a bit or marron, perhaps ? Serves 6 to 8.

A friend is a present you give yourself.

Some stale sponge, or plain cup cake, cut into rounds with a cake-cutter. Hot lard, strawberry or other jam, or jelly, a little boiling milk. Cut the cake carefully and fry a nice brown. Dip each slice for a second in a bowl of boiling milk, draining this off on the side of the vessel; lay on a hot dish and spread thickly with strawberry jam, peach jelly, or other delicate conserve. Pile them neatly and send around hot, with cream to pour over them. This is a nice way of using up stale cake, and if rightly prepared, the dessert is almost equal to Neapolitan pudding.

One teacup of sweet milk, one tablespoon of sweet light dough dissolved in milk, three eggs beaten separately, one teaspoon of salt, one and a half teacups of flour, one tablespoon of sugar, and the grated peel of a lemon, peeled apples sliced without the core; drop into hot lard with a piece of apple in each one; sprinkle with powdered or spiced sugar. Let them stand after making and they will be lighter Good.

One molded sponge or Savoy cake, sufficient sweet wine or sherry to soak it, six tablespoonfuls of brandy, two ounces of sweet almonds, one pint of rich custard. Procure a cake that is three or four days old---either sponge, Savoy, or rice answering for the purpose of a tipsy cake. Cut the bottom of the cake level, to make it stand firm in the dish; make a small hole in the centre, and pour in and over the cake sufficient sweet wine or sherry, mixed with the above proportion of brandy, to soak it nicely. When the cake is well soaked, blanch and cut the almonds into strips, stick them all over the cake, and pour round it a good custard, allowing eight eggs instead of five to the pint of milk. The cakes are sometimes crumbled and soaked, and a whipped cream heaped over them, the same as for trifles.

Take a quart of rich cream, and divide it in half, Sweeten one pint of it with loaf sugar, and stir it into sufficient currant jelly to color it of a fine pink. Put it into a glass bowl, and place in the centre a pile of sliced almond sponge cake, or of lady cake; every slice spread thickly with raspberry jam or marmalade, and laid evenly one on another. Have ready the other pint of cream, flavored with the juice of two lemons, and beaten to a stiff froth. Heap it all over the pile of cake so as entirely to cover it. Both creams must be made very sweet.