Recipes from our hearth

eggs cups brown sugar cups apple butter tsp. allspice tsp. cinnamon 1 tsp. vanilla extract Preheat oven to 350 degrees. Sift flour, soda, salt and spices. Cream butter, add sugar and eggs. Beat thoroughly. Add buttermilk and apple butter alternately with flour and beat well. Stir in vanilla and nuts. Pour into a 10'' greased and floured tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until tested done. Mrs. James C. Dillon APPLESAUCE CAKE 1 cup shortening 2 cups sugar 2 eggs, well beaten 2 cups applesauce Raisins and/or nuts if desired Sift together: 3 $ cups sifted flour 3 tsp. cinnamon 5 tsp. cloves 2 tsp. allspice 1 tsp. salt 2tsp. nutmeg 2 tsp. baking soda Cream shortening, add sugar gradually; continue beating until light and fluffy. Add eggs and continue beating. Stir in applesauce. Add sifted dry ingredients, stirring only enough to blend well. Add raisins, nuts in amounts desired. Pour into greased and floured tube pan. Bake 50 to 60 minutes in 350 degree oven or until cake springs back when touched. Cool in pan 5 minutes, remove and continue cooling on rack. Frost with butter cream icing or serve plain or with whipped cream. Miss Sandra Williams BLACKBERRY CAKE 1 scant tsp. salt 2 tsp. soda 1 cup shortening 1 tsp. baking powder 2 cups sugar 3 eggs 1 $ cups sour milk 1 cup blackberries or 4 cups sifted flour raspberries 1 tsp. cloves 1 tsp. nutmeg 1 tsp. cinnamon Cream sugar and shortening. Add milk in which soda has been dissolved. Add baking powder, salt, beaten eggs, spices, flour and berries. Makes 2 large layers, plus 16 cupcakes. Bake at 350 degrees for 25 to 30 minutes or until done. Mrs. Fred Byerly BLUEBERRY DUMP CAKE 1 pint blueberries, sweetened to taste 1 small can crushed pineapple 1 box yellow cake mix + cup broken nuts 1 $ sticks butter, melted Put berries in oblong type baking dish, approximately 6 x 11 inches, cover with pineapple. Pour on dry cake mix and scatter nuts over top. Melt butter and drizzle over all. Bake approximately 1 hour at 350 degrees. Mrs. W. J. Gibson CHERRY COTTAGE CAKE Lib. can red tart cherries (drain and save juice) + cups flour tsp. baking powder tsp. salt cup sugar eee Tbsp. melted shortening or salad oil cup cherry juice Cinnamon Topping: 1 cup brown sugar, packed + cup flour + cup butter or margarine 1 tsp. cinnamon Blend these four ingredients to crumb consistency. Sift together flour, baking powder, salt and sugar. Add beaten egg, shortening, and cherry juice. Stir only until flour is dampened. Spread half the batter in greased 8 x 8 inch pan. Cover with drained cherries. Sprinkle with half of cinnamon topping. Cover with remaining batter; sprinkle with remainder of topping. Bake 30 minutes at 400 degrees. Serve warm with whipped cream or topping. Mrs. Margaret Harrison DATE CAKE AND ICING 1 1/3 cups brown sugar 1 cup walnuts 1/2 cup butter 2 eggs 1 pkg. dates, chopped 1 cup sour milk 1 tsp. soda 2 cups flour Mix as any other cake. Bake cake in a sheet cake pan for 25 minutes at 350 degrees. ICING Grated rind of one orange. Juice of 1 orange 5 cup brown sugar. Mix these ingredients and after cake cools for 2 or 3 minutes, Pour icing over the cake. Miss Ila Brewer FRUIT COCKTAIL CAKE Mix together: 2 cups flour 1 3/4 cups sugar 2 tsp. soda pinch of salt Fold in one 15 ounce can of fruit cocktail (don't drain), 2 eggs beaten Grease and flour 9x 13 inch pan. Bake for 35 minutes at 325 degrees. While baking: Mix the following and cook about 10 minutes. 1 stick margarine lL Tbsp vanilla l cup evaporated milk + cup chopped nuts + cup angel flake coconut 1 cup sugar Pour over cake while hot. Mrs. Rachel Long