3/4 cupful flour
6 tablespoonfuls sugar
6 tablespoonfuls melted Crisco
4 eggs
1 teaspoonful baking powder
1/2 teaspoonful almond extract
Boiled frosting
Preserved cherries or cocoanut
1/4 teaspoonful salt
Break eggs into bowl, add sugar and beat for ten minutes over a pan
of boiling water. Remove from water and beat till mixture is thick
and cold; remove beater, sift in flour, salt, and baking powder; mix
carefully, add melted Crisco and almond extract. Turn at once into
small square greased and papered tin and bake in a moderate oven
twenty minutes. Turn out and remove paper. Cool and cut in eight
square pieces. Cover with boiled frosting and decorate with cherries
or cocoanut.
Sufficient for eight small cakes.