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Golden Orange Cake

2 cupfuls sugar 1 teaspoonful salt 1 teaspoonful orange extract 1 cupful milk 5 eggs or yolks of 10 eggs 4 cupfuls flour 1 cupful Crisco 4 teaspoonfuls baking powder Orange icing For cake. Cream Crisco and sugar together, add salt, eggs well beaten, orange extract, and flour and baking powder alternately with milk. Mix carefully and turn into Criscoed and floured cake tin and bake in moderate oven about one hour. This mixture may be baked in layers.

For icing. Boil 1 cupful water with 2 cupfuls sugar till it forms soft ball when tried in cold water, or 240 degree F., then pour over well beaten yolks of four eggs, beat until smooth and thick, add 1 1/2 teaspoonfuls orange extract and spread at once on cake.

Sufficient for one large cake.

Gold Cake (Kate B. Vaughn) 3/4 cupful sugar 5 tablespoonfuls Crisco 1/2 cupful milk 4 yolks of eggs 1 1/2 cupfuls flour 1/2 teaspoonful salt 3 teaspoonfuls baking powder 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.