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Barley Drop Cakes

1 egg, beaten 2 tablespoons melted shortening 34 cup brown sugar 1/2 cup Dromedary Cocoanut 1/2 cup rice flour or cornstarch 1 cup barley flour 1/2 teaspoon salt 2 teaspoons baking powder 1 teaspoon powdered cinnamon 34 teaspoon powdered cloves 1/2 cup water To beaten egg add shortening, sugar and cocoanut.

Sift together flours, salt, baking powder and spices; add to the first mixture alternately with water. Beat thoroughly, and drop from a spoon on greased tins.

Bake in a moderate oven.

COCOANUT "NO-WHEAT" FANCIES 1 egg, beaten 1/3 cup sugar 2/3 cup Dromedary Cocoanut 1 cup rolled oats 1 tablespoon butter, melted 1/3 teaspoon salt 1/2 teaspoon vanilla extract Add sugar slowly to egg, stir in cocoanut, oats, butter, salt and vanilla. Drop by teaspoonfuls on inverted cake tins, spread into circular shape, and bake in a moderate oven.