Recipes from our hearth

15 tsp. soda + tsp. salt l tsp. vanilla 2oz. red cake color 1 cup buttermilk Cream sugar and butter, add eggs, beat well until fluffy. Make a paste of vinegar and cocoa; add to mixture. Sift flour, soda, salt alternately with milk. Add vanilla and coloring. Bake in three 9 inch pans greased and lined with wax paper. Bake at 350 degrees for 30 minutes. Mrs. Everett Duggins FROSTING FOR RED VELVET CAKE l cup coconut Il tsp. vanilla l cup sweet milk 2 tbsp. flour l cup butter or margarine l cup sugar 1 cup chopped nuts Cook milk and flour together until thick. Cool completely. Cream sugar and butter, beat with flour mixture. Add vanilla, nuts and coconut. Mix well. Mrs. Pat Cheniel BLACK 'N GOLD SWIRL CAKE 2sqs. unsweetened chocolate melted (2 oz. ) 3 tbsp. hot water 2 tbsp. sugar ¢ tsp. soda 3/4 cup vegetable shortening 2 cups sifted cake flour’ l 4 tsp. baking powder ltsp. salt 5 tsp. soda 1 2/3 cups sugar 1 cup buttermilk or sour milk l tsp. vanilla 3 eggs, unbeaten Mix first four ingredients until smooth. Cool. Stir shortening to soften. Add sifted dry ingredients, milk and vanilla. Beat 2 minutes at medium speed. Add eggs; beat 1 minute more. Add chocolate mixture to half of batter. Alternate large spoonfuls of batters in two greased and floured 9 inch layer pans. Marble witha spatula. Bake in moderate oven 350 degrees for 30 to 35 minutes. Frost with favorite chocolate frosting. Mrs. Margaret Harrison SILVER LAYER CAKE 2 cups sifted cake flour 1S tsp.,salt 2 cups granulated sugar 1 cup milk 3/4 cup emulsifier type 15 tsp. vanilla shortening l tsp. almond flavoring (optional) 1/3 tsp. orange flavoring (optional ) 5 “ tsp. double acting baking powder 6 egg whites unbeaten + cup milk (have eggs, milk and shortening at room temperature. ) Heat oven to 350 degrees to 360 degrees. Line three 9 in. layer pans, 14. in. deep, on bottom with waxed paper; grease paper. Sift cake flour, sugar and salt into mixing bowl. Drop in shortening. Pour in 1 cup milk and flavorings. Mix at medium speed approximately 2 minutes. Quickly stir in baking powder. Add unbeaten egg whites and + cup milk. Again beat at medium speed approximately 2 minutes. Scrape bowl and spoon often during beating. Pour into pans. Bake 30 minutes or until done. Cool on wire cake rack 10-15 minutes before removing from pan and removing paper. Filland frost with fresh coconut or other frostings. Double Boiler Frosting ( 7 Minute ) 3 egg whites, unbeaten + cup water 2 cups granulated sugar dash salt 3/16 tsp. cream of tartar 1 tsp. vanilla (or 3/4 tsp. vanilla, $ tsp. almond and i tsp. orange may be substituted for the 1 3 tsp. vanilla. ) Partially fill base of double boiler with water; cover; bring to a boil. In double boiler top combine all ingredients except vanilla ( or combined flavoring). Beat with egg beater 1 minute or until well-blended. Then set in place over rapidly boiling water. Beat mixture constantly with egg beater at full speed, while cooking for ? minutes, or until it hangs in stiff peaks on beater when it is withdrawn. Frequently scrape insides and bottom of double boiler with rubber bowl scraper or spatula. Remove double boiler top from boiling water; add vanilla; beat until thick enough to spread-about 1 to 2 minutes. Don't scrape pan too closely as frosting may sugar. | Mrs. John Taylor MOLD CAKE OR LAYER CAKE 3/4 cup shortening ( = 1 stick butter,+ cup crisco) 2 cups sugar 1 cup milk 3 large eggs 2 + cups flour ltsp. baking powder i tsp. salt l tsp. vanilla (Add 1 tsp. lemon and 1 tsp. orange flavoring for mold cake only. ) Cream shortening and sugar, add eggs, sift flour, salt and baking powder, add alternately milk and flour, then flavoring. Bake at 350 degrees for