Cream shortening & sugar, add eggs & vanilla and beat well. Add sifted dry ingredients alternately with sour milk & banana pulp, beating well after each addition. Bake in greased 6½-10½ inch loaf pan in a moderate oven for 50 minutes. Frost with nut frosting.

HONEY CAKE

• 1 C honey, or molasses or corn sirup (or any desired combination of these)
• 3 T sugar
• 2 C flour
• 4 t baking pdr.
• ½ C milk (or more)
• ½ C chopped walnuts
• peel of one orange cut up fine
• dash of cinnamon, cloves, anise

Heat sugar and honey. Sift dry ingredients and spices. Add warm sirup to dry ingredients. Add orange peel and nuts. Add enough milk so that batter is thin and can be poured easily. Pour into greased pan, layer or loaf. Bake in slow oven for 45 minutes. Increase heat somewhat for second half of baking. When done brush warm cake with sweetened milk and sprinkle with nuts (op.). Serve next day, slice thin.

This is a Swiss recipe and uses no eggs and little sugar.

GOLDEN FROSTING

• 2 C sugar
• 1 t vinegar
• ½ C hot water
• 2 T butter
• 2 egg yolks
• 1 t baking pdr.
• 1 t orange juice
• 1 t lemon juice
• 1 t grated orange rind

Combine sugar, vinegar, water. Stir & cook until mixture boils. Cover and cook without stirring until syrup spins a thread 10 inches long. (232°F) Add butter. Beat egg yolks until thick. Pour syrup over the egg yolks in a fine stream, beating vigorously. Add baking powder & flavoring. Beat with beater until creamy. Store in refrigerator until needed. May be thinned with more fruit juice if necessary.

SOFT CHOCOLATE FROSTING

• ½ C sugar
• 1½ T cornstarch
• 1 1-ounce square unsweetened chocolate
• pinch salt
• ½ C water boiling
• 1½ T butter or margarine
• 1 t vanilla flavoring
• ½ t rum extract (op)

Mix sugar, cornstarch and salt. Cut chocolate into small pieces and add to sugar mixture. Add boiling water; cook until thick. Remove from heat; add butter and vanilla. Spread on cake as a frosting or filling. Can be used hot.

RANGER COOKIES

• 1 C shortening
• 1 C white sugar
• 1 C brown sugar
• 2 eggs
• 1 t vanilla
• 2 C flour
• 1 t soda
• ½ t baking powder
• ½ t salt
• 2 C oatmeal
• 2 C Rice Krispies
• 1 C coconut

Cream shortening and sugar. Add the eggs and vanilla and mix until smooth. Add flour which has been sifted with soda and baking powder and salt. Add oatmeal, cereal and coconut. Mold dough in balls size of walnut and press slightly on cookie sheet. Bake at 350 F. Large yield.

CHERRY PIE FILLING

• 2-2½ T cornstarch
• ⅔ C cherry juice
• ½ C sugar
• 2 T butter
• 2 T orange