Gold Cake
(Kate B. Vaughn)
| 3/4 cupful sugar | 1-1/2 cupfuls flour |
| 5 tablespoonfuls Crisco | 1/2 teaspoonful salt |
| 1/2 cupful milk | 3 teaspoonfuls baking powder |
| 4 yolks of eggs | 1/2 teaspoonful lemon extract |
Cream Crisco and sugar together. Beat egg yolks very light and add to creamed mixture. Add dry ingredients, milk, and lemon extract and mix well. Turn into a small Criscoed and floured cake tin and bake in moderate oven forty-five minutes.
Sufficient for one small cake.