Pumpkin Cake in a Jar

2/3 cups shortening
2 2/3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
3 1/2 cups water
1 1/2 tsp. salt
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cloves
1 tsp. cinnamon
2/3 cups chopped walnuts

Sterilize 8 wide mouth pint jars. Grease with shortening. Cream shortening and sugar together. Mix remaining ingredients. Put in jars and on baking sheet and fill about 1/2 full with cake batter.

Bake at 325 degrees for 45 minutes or until toothpick comes out clean. Put clean, hot lids on jars as they come out of the oven. Screw on the jar band and let cool 24 hours. The lids seal as the bread cools.

Raw Red Salad

2 C each red and green cabbage, shredded or chopped small
1 large beet, shredded fine or chopped small
2 apples, shredded fine or chopped small
1 C sliced almonds

Dressing:
1/3 C olive oil
1/4 - 1/3 C lemon juice to taste
1/3 C agave or honey
1 tsp celery seed
1/2 tsp salt to taste