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Raisin Cakelets

2 eggs well beaten.

Yolk 1 egg. 1/2 cup milk. 2 cups flour. 3 teaspoons baking powder. 1/4 teaspoon salt. 1 cup raisins seeded and cut in pieces. 1 tablespoon flour.

Blanched and shredded almonds.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Add beaten egg yolk and eggs. Mix and sift flour, baking powder and salt. Add to first mixture alternately with milk; add raisins dredged with tablespoon flour. Beat thoroughly and fill small, buttered individual tins two-thirds full, Strew tops with almonds, sprinkle with powdered sugar and bake twelve to fifteen minutes in a moderate oven.

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