Cream together the shortening and sugar until the sugar is thoroughly melted and the granules have disappeared. Add the eggs one at a time and beat for a minute after adding each one. After the last egg has been added, add flour gradually, and beating the mixture all of the time, after the flour has all been added, add the lemon juice. Pour into a well greased stem or loaf pan and bakein oven with temperature of about 325 degrees for one hour and 15 minutes.

Mix the molasses, butter and sugar with the boiling water. Add the flour which has been sifted with the baking powder, and spices. Add well beaten eggs. Last add the raisins and nuts. Bake in loaf or square pan for 40 minutes. (Recipe does not give a baking temperature.)

1-1/2 cup cooking oil
3 eggs
2 cups sugar
2 teaspoons salt

Sift together:

3 cups plain flour
1 teaspoon salt
1 teaspoon soda

Add this to the first mixture. Fold in 1-1/2 cups chopped pecans and 3 medium raw apples, chopped fine. (Use good cooking apples, like Winesap or Rome. You’ll need at least 2 cups of apples.) Pour into a greased and floured bundt pan. Bake at 350 degrees for 1 hour.

Topping:

1/2 cup brown sugar
2 Tablespoons milk
1/2 stick butter

Mix and cook for 3 minutes. Pour topping over entire cake while it is hot. Let cake cool before removing from pan.

Chocolate Upside Down Cake

1-1/2 cup flour
2 teaspoons baking powder
1 square chocolate
1/2 cup milk
1/2 cup nut meats
3/4 cup sugar
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla

Sift dry ingredients. Melt butter and chocolate. Add milk, vanilla and butter and chocolate mixture and nut meats. Pour into greased loaf pan.

Mix:

1-1/2 cup boiling water
3/4 cup brown sugar
3/4 cup sugar
2 tablespoons cocoa

Pour over cake and bake 30 minutes at 350°.

To serve: Slice 1 quart ice cream, brick carton, and top cake, or top with whipped cream.

2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter or margarine
3/4 cup sugar
1 egg unbeaten
1/2 cup milk
2 cups blueberries, fresh or frozen

Crumb Topping:
1/2 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 cup butter or margarine

Sift together flour, baking powder and salt. Cream butter or margarine, gradually beat in sugar. Add egg and milk. Beat until smooth. Add dry ingredients and fold in blueberries. Spread batter in greased and floured 8 x 9 inch square pan. Sprinkle with crumb mixture. Bake at 375° about 45 minutes or until done.

Crumb topping:
Mix together sugar, flour, and cinnamon. Cut in butter to form coarse crumbs.

1/2 cup butter or margarine
2 squares unsweetened chocolate
4 eggs
1 cup sugar
1/4 cup sifted all purpose flour

Melt butter or margarine and chocolate in top of double boiler over boiling water; cool. Beat eggs until light; gradually add sugar, beating constantly until light and fluffy. Fold in flour. Stir in melted chocolate mixture, blending well. Pour into a greased 9″ square pan. Bake at 350° for 30 minutes. Cool. Spread with chocolate icing.

Chocolate Icing:

1/4 cup butter or margarine
2 squares unsweetened chocolate
1/2 lb. (2 cups sifted) confectioners’ sugar
2-1/2 – 3 tablespoons milk or cream

Melt butter or margarine and chocolate in top of double boiler over boiling water. Add 1 cup confectioners’ sugar and beat until well blended. Add remaining sugar alternately with enough milk or cream for proper spreading consistency.

Lemon Supreme Special Cake

1 box Duncan Hines Lemon Supreme Cake Mix (If that’s not available, any lemon cake mix will do.)
1 cup apricot nectar (Found in the canned fruit juice section.)
3/4 cup cooking oil
4 eggs
1/2 cup sugar

2 cups powdered sugar
2 lemons (or enough lemon juice to make a glaze)

Mix cake mix, sugar, oil and nectar together. Bake in a tube pan at 325° for 1 hour. Cool, right side up for 15 minutes then remove from pan. Mix 2 cups powdered sugar and the juice of about 1-1/2 lemons (2 lemons if they are not juicy). Pour over cake while still warm to make a glaze.