1 pkg. active dry yeast
2 c. lukewarm water
2 c. flour
1/2 c. sugar
1 c. water
1 c. milk

In a large glass jar or crockery pot dissolve yeast in warm water. Add flour; beat until smooth. Let stand overnight at room temperature for 5 days. Stir each day. On 5th day add sugar, water and milk. Refrigerate, stirring daily for another 5 days before using. Starter may be kept in refrigerator indefinitely. Always replace used portion with equal amount of flour and water.

1 c. flour
3/4 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/2 c. vegetable oil

Combine all ingredients; mix well.

Shape dough into 1 1/2 inch balls. Bake on greased sheet at 425 degrees, 10-15 minutes or in muffin tins at 350 degrees for 25-35 minutes. For pizza, separate dough lightly and spread in pizza pan. Bake 425 degrees 10 minutes. Remove from oven and top as desired. Bake until cheese melts and meats are cooked.

1/2 c. shortening
2 c. sugar
2 eggs
1 1/2 c. sour dough starter
1 1/2 c. applesauce
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. allspice
1 1/2 tsp. salt
1 1/2 tsp. baking soda
2 tbsp. sugar
2 c. flour
1/2 c. chopped nuts
1 c. raisins

ICING:

1 c. butter, softened
About 2 c. confectioners' sugar
1 egg yolk
Maple flavoring to taste
1/2 c. whipping cream
1 tsp. sugar

For cake: Cream together shortening and sugar. Beat in eggs. Stir in starter, applesauce, cloves, cinnamon and allspice. Set aside. In small bowl blend salt, baking soda and sugar. Sprinkle over batter. Stir in gently. Add flour; stir until smooth. Add nuts and raisins; stir well. Pour into 2 greased and floured 9 inch round cake pans. Bake at 350 degrees 25-30 minutes or until toothpick in center comes out clean. Cool in pans 10 minutes.

To make icing: Combine butter, sugar and egg yolks. Mix well. Add flavoring and salt; set aside. Whip cream with 1 tsp. sugar; fold into icing. Frost cake.