Recipes from our hearth

come to a boil,. then pour broth in cup. Let it cool, then put 1 teaspoon of soda in the broth. Cream sugar and butter, add eggs one at a time, beating after each addition. Add nuts, cherries and juice from one bottle of cherries. Add raisins and mix thoroughly. Sift flour over mixture add- eo Na bial ase a St Ae ing small amounts of broth alternately with flour. Mix and bake at 325 degrees for 1} hours. (Grease and flour pans), Makes 2 large mold cakes. Mrs. Robert E. Zimmerman, Sr. PUMPKIN CAKE 2 cups flour 4 eggs beaten 2 tsp. soda 2 cups sugar 2 tsp. cinnamon 1 cup wesson oil 1/4 tsp. salt 2 cups pumpkin Combine flour, soda, cinnamon and salt in a small bowl. Mix eggs and sugar; beat well. Add salad oil, beat again. Beat in flour mixture, add pumpkin. Beat well. Bake at 350 degrees for 1 hour in tube pan. (35 to 40 minutes in layers). Let cool in pan for 1 hour before turning out. When cold frost with cream cheese icing. CREAM CHEESE ICING 1 stick margarine 1 box powdered sugar 1 pkg. cream cheese (80z.) 2tsp. vanilla flavoring Cream margarine and cream cheese. Mix in sugar. Add vanilla and beat well. (Only 3 recipe is needed for tube cake). Mrs. William M. Chniel TROPICAL FRUIT CAKE 1 can cherry pie filling 1 large can crushed pineapple undrained 1 can shredded coconut (3502. ) + box white cake mix (dry) 1 1/3 sticks margarine melted in 9 x 13 pan before adding top ingredients. Layer ingredients and add + cup nuts if desired. Bake at 350 degrees for 30 to 40 minutes, Mrs. Howard G. Foltz RED VELVET POUND CAKE 3 cups sugar 1 1/2 cups ltsp. vanilla flavoring 3 cups flour 4 oz. red food coloring 6 eggs Cream crisco and sugar until fluffy. Add the eggs one at a time and beat. Alternately add flour and milk. Add vanilla flavoring and coloring. Pour into a greased and floured tube or bundt pan. Bake at 350 degrees for 14 hours. Ice with cream cheese icing after cake cools. Mrs. Eugene Speas SKILLET UPSIDE DOWN CAKE 1/3 cup butter 3 tsp. baking powder 2/3 cup sugar 1/3 tsp. salt 2 eggs- separated 1/2 tsp. vanilla 2/3 cup water 1 1/2 cups flour Cream butter, add sugar, beaten egg yolks and vanilla. Sift together flour, baking powder, salt, and add to first mixture alternately with water. Fold in stiffly beaten egg whites. Topping: In 10 inch iron skillet or baking pan, melt 4 tbsp. butter, add 1 cup brown sugar. When thickened, add pineapple, crushed or sliced. Pour batter over fruit and bake about 35 minutes in a moderate oven. Remove to cake plate, turning upside down so that fruit will be on top. Well-ripened peaches can be substituted for pineapple. Mrs. Aaron C. Hartle OATMEAL CAKE Pour 1 $ cups boiling water over 1 cup quick oats. Set aside. | Cream together: + cup crisco, 1 cup brown sugar, | cup sugar Add 2 eggs, beating after each addition. Whip oats and add to mixture. Gradually add the following sifted together: 11/3 cups flour ltsp. soda tsp. cinnamon tsp. nutmeg Add 1 tsp. vanilla Bake in 13 x 9 inch pan at 350 degrees for 45 to 50 minutes. Spread with the following topping. TOPPING l cup brown sugar 1 cup chopped nuts 1 stick butter 1 cup flaked coconut 2 egg yolks 1/3 cup milk Cream butter and sugar, add egg yolks and beat well. Stir in coconut and nuts. Add enough milk to make mixture spread easily over baked cake. Spread over cake and return to oven and broil for a few minutes until brown. Mrs. Fred Byerly ORANGE DATE NUT CAKE 1 pkg. dates (6 oz. ) 1 cup chopped pecans 4 cups sifted cake flour ltsp. baking powder 3 sticks margarine l tsp. soda 2 cups sugar 4 eggs 1 $ cups buttermilk 2 tbsp. grated orange rind