Recipes from our hearth

1 hour for mold cake or 25 to 30 minutes for layers or until done. Mrs. Alma Fry | a eS ITALIAN CREME CAKE 1 stick butter or margarine 1 cup buttermilk 2 cups plain flour ltsp. vanilla 2 cups sugar 1 cup nuts 5 egg yolks l cup coconut ltsp. soda 5 egg whites beaten 1 e 2 Cup crisco Cream butter, crisco and sugar. Add egg yolks. Sift flour, add soda. Add to mixture with buttermilk, flour first and last, stir in nuts and coconut, fold in egg whites. Bake in three 9 inch layer cake pans at 350 degrees for 20 minutes or until done. Icing 1 8 oz. cream cheese ( room temperature) $ cup crisco 1 box 10-4 sugar l tsp. vanilla Mix all ingredients ( if too thick, add milk. ) Spread between layers and on top and sides. Mrs. Wilburn Fishel HOLIDAY SNOW CAKE (High, light, moist and beautiful) 23 cups sifted cake flour 3 + tsp. baking powder ltsp. salt 11/3 cups sugar 2/3 cup snowdrift l cup sweet milk 2 egg whites, unbeaten 1 > tsp. vanilla red food coloring SS ssl ssstsnsunecssasunstsnsrnsbenssassocsne Heat oven to 350 degrees (moderate). Grease with snowdrift and flour two 8 x 14 inch layer pans. In large bowl sift together flour, baking powder, salt and sugar. Add snowdrift and 3/4 cup milk. Mix enough to dampen flour. Beat 2 minutes, medium speed on mixer or 300 strokes by hand. Scrape bowl often. Add egg whites, remaining } cup milk and vanilla. Beat 2 minutes. Remove 1/3 of batter to another bowl. Color red. Spoon white and red batter into baking pans alternately.* Bake about 30 minutes. Cool, frost with Snowy No Cook Icing. For a special holiday touch, top with Strawberry Glaze. (*Swirl batter with spatula to marble.) SNOWY NO-COOK ICING $ cup snowdrift + tsp. salt 1 lb. confectioners' sugar 1 tsp. almond or less 3/4 cup vanilla flavoring + cup light cream Cream snowdrift, add salt, confectioners' sugar and light cream in four additions, beating thoroughly after each addition. Stir in almond flavoring. Spread between layers, around sides and form snowy rim around top of cake. STRAWBERRY GLAZE Blend thoroughly 3/4 cup confectioners sugar, dash of salt, 1 4 tbsp. mashed frozen strawberries. Spread over top of Snow Cake for crowning glow. Two tbsp. of strawberry preserves may be substituted for frozen strawberries. Mrs. W. R. Fritts STARLIGHT CAKE Sift into bowl: | 21/8 cups all purpose flour (#* 2 cups plus 2 tbsp. ) 3 tsp. baking powder 1 tsp. salt 14 cups sugar Add: + cup shortening l cup sweet milk ltsp. flavoring Beat vigorously for 2 minutes, then add 2 eggs and beat 2 more minutes. Batter is thin, bake in 2 large pans 8 x 9 inch at 350 degrees for 20 minutes. Ice with your favorite icing. Mrs. Howard G. Foltz * @ SNOWBALL CAKE 1 large angel food cake 2 envelopes unflavored gelatin 3 envelopes Dream Whip juice of 1 lemon l cup sugar 1 cup pineapple juice (drained from crushed) 1 can # 2 crushed pineapple 1 can shredded coconut ( 4 oz.) Dissolve gelatin with $ cup cold water, add 1 cup boiling water, sugar, lemon juice, pineapple juice and pineapple. Let cool but not set. Mix 2 envelopes of dream whip, add this to gelatin mixture. Break cake into bite size pieces; cover bottom of pan with + of cake. Add $ of gelatin mixture. Repeat with remaining cake and gelatin mixture. Whip the 3rd envelope of Dream Whip and pour over top. Cover with coconut. Refrigerate 12 to 24 hours. Mrs. P. C. Fishel WHITE MOUNTAIN CAKE 3/4 cup butter 2 cups sugar 3 cups sifted flour 2tsp. baking powder + tsp. salt l tsp. lemon extract 1 cup skim milk 6 egg whites, beaten stiff, not dry