Old-time recipes

gether with custard filling, and cover sides and top of cake with chocolate frosting. Old-Fashioned Custard Filling Combine 1-2 cup sugar, 3 tablespoons flour, and 1-4 tsp. salt in top of double boiler. Add 11-2 cups milk gradually, and stir until mixed. Put over boiling water and cook 10 minutes, stirring constantly. Take small amount of cooked mixture and pour over 2 slightly beaten egg yolks, stirring well; return to boiler and cook about 2 minutes longer, stirring constantly. Add 1 teaspoon vanilla and cool. If deeper yellow is wanted, add a few drops of coloring. Spread bountifully between layers of cake, then cover with frosting. Frosting Cream 4 tablespoons butter, add 3-4 cup sifted confectioners’ sugar and blend. Add 1 teaspoon vanilla, 3 squares of bitter chocolate, melted, and 1-4 teaspoon salt. Beat two egg whites until stiff, but not dry. Add 3-4 cup sifted confectioner’s sugar, 2 tablespoons at a time, beating until mixture is stiff. Fold this mixture into chocolate part, only enough to blend, spread on sides and top of cake. LEROY’S HOLIDAY SALAD 1 cup of ground raw cranberries, measured after putting through food chopper. 1 cup of sugar 1 package lemon flavored Jello 1-2 cup boiling water 1 cup of orange juice 2 teaspoons grated orange rind 1 nine-ounce can of crushed pineapple. 1-2 cup of broken pecan meats 1 cup chopped celery Mix sugar and cranberries together, and let stand several hours. Add the gelatine to the boiling water, and stir until dissolved. Add orange juice and stir, then add other ingredients and pour into mold. Serve on crisp lettuce and garnish with mayonnaise. CHOCOLATE MARBLE LOAF CAKE 1-3 cup shortening 2 teaspoons baking powder 1 cup sugar 2-3 cup sour milk 1 teaspoon vanilla 3 stiff-beaten egg whites 2 cups cake flour 1 1-oz. bitter chocolate, melted 1-4 teaspoon salt 2 tablespoons hot water 1-4 teaspoon soda Cream shortening and sugar; add vanilla. Add sifted dry ingredients alternately with milk. Fold in egg whites. Combine chocolate, water, and soda; add to half the batter. Alternate light and dark batter by spoonfuls into greased 4x8 inch loaf pan. Bake in moderate oven (350 degrees) 45 minutes. Cool and frost. EGG YOLK CHOCOLATE FROSTING 3 squares unsweetened chocolate 11-2 cups sifted confectioners’ sugar 2 1-2 tablespoons hot water 3 egg yolks 4 teaspoons butter Melt chocolate in double boiler. Remove from boiling water, add sugar and water, and blend. Add egg yolks, one at a time, beating well after each. Add butter, a tablespoon at a time, beating thoroughly. CHOCOLATE YEAST CAKE 1 cup shortening 1-4 cup luke-warm water 2 cups sugar 1-2 teaspoon salt 3 eggs 3 cups sifted cake flour 4 ozs. bitter chocolate 1 teaspoon soda 1 cup sour milk 3 tablespoons hot water 1-2 cake compressed yeast 1 1-2 teaspoons vanilla Cream the shortening and continue creaming while adding sugar. Add egg yolks and beat well. Then add melted chocolate, milk, and the yeast which has been mixed with luke-warm water. Beat in the flour and salt which have been sifted to- gether. Fold in the egg whites beaten stiff but not dry. Allow this to stand over night. Next morning add the soda, dissolved in the hot water mixing thoroughly. Add vanilla. Bake in 3 layers, about 45 minutes. Frost with any desired icing. AUNT CINDY’S CHOCOLATE CAKE 1 cup sugar 1 3-4 cups cake flour 1-2 cup butter 1 cup sour cream 3 eggs 2 squares chocolate 1 teaspoon soda 1 teaspoon vanilla Cream sugar and butter until very light. Beat eggs separately. Add yolks to creamed sugar. Sift flour 3 times. Add flour to above ingredients alternately with cream (use flour first and then cream). Have chocolate melted and into this add soda. Then add this to above ingredients.