Six tablespoons of shortening,
Two and one-half cups of flour,
Five teaspoonfuls of baking powder,
One cup of water.

Beat hard and thoroughly mix and then bake one-half of this mixture in
well-greased custard cups for cottage pudding. To the balance of the
mixture add a choice of any of the following:

One-half cup cocoanut or
One-half cup of finely chopped nuts,
One-half cup of finely chopped raisins,
One-half cup of currants, candied orange peel or lemon peel,
One-half cup of finely chopped figs, dates or evaporated apricots.

Pour into well-greased and floured loaf-shaped pan and bake in
moderate oven for thirty minutes. Cool and ice with water icing.


FONDANT ICING

Place in saucepan

Two and one-half cups of sugar,
One-quarter cup white corn syrup,
One-half cup water.

Stir to dissolve sugar, bring to boil, cook until it forms soft
ball when tried in cold water, or 240 degrees Fahrenheit in candy
thermometer. Remove from the fire, pour on large well-greased meat