Lunch Cakes
| 1 scant cupful sugar | 2 cupfuls flour |
| 6 tablespoonfuls Crisco | 3 teaspoonfuls baking powder |
| 1 cupful milk | 1 teaspoonful salt |
| 2 eggs | 1 teaspoonful vanilla extract |
Cream Crisco and sugar together, then add well beaten eggs. Sift dry ingredients, and add to first mixture alternately with milk. Divide into Criscoed and floured gem pans and bake in moderately hot oven fifteen minutes.
Sufficient for fifteen cakes.