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Spanish Bun Cake

(Armour's Monthly Cookbook)







One third cup of Armour's Simon Pure Leaf Lard and one third cup of

butterine, two cups of white sugar, the yolks of four eggs, one cup of

cold water, two heaping cups of flour sifted with two teaspoons of

baking powder, one cup each of raisins and nuts. Fold in the whites of

four eggs beaten to a stiff froth. Add two teaspoons of ground cinnamon.

Ice with caramel icing.--MISS SOPHIA GORDON, COLUMBIA, MO.











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