Cake, Unsorted

Mix dry ingredients in a bowl, break in egg, add milk and mix well. Add shortening and place in greased 10 or 12-inch cake pan. Spread top with mixture of cinnamon and sugar, using 1 part cinnamon to 4 parts of sugar. Dot with chopped nut meats.

Bake 25 minutes in oven at 350 degrees. Chopped crisp bacon or chopped dates may be used as a topping.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Filling:

The 3 egg whites beaten stiff
1 cup sugar
2 teaspoons cinnamon
1 cup chopped nuts

Frosting:

1 1/4 cups confectioners sugar
1 teaspoon vanilla
Enough water to make sugar thin enough to spread (about 3 tablespoons)

Dissolve yeast in lukewarm water for 10 minutes. Sift flour, sugar and salt into large bowl and cut in fat as for pie crust. Beat egg yolks, add to yeast with milk, stir into flour and fat. Cover bowl with tea towel and chill overnight.

Knead on lightly floured board (five minutes or more). Divide dough into 4 parts, roll very thin (14" long X 8" wide). Spread on stiffly beaten egg whites and sprinkle with sugar, cinnamon and chopped nuts. Roll like jelly roll, pinch ends together. Place on greased cookie sheet. Let rise 2 hours. Bake 30 minutes at 400 degrees, placing on high rack in oven as the bottom has a tendency to burn. Dribble on frosting while cake is still warm.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream together sugar, salt, shortening; add 2 eggs beaten, mix soda in water and add flour, spices and raisins. Mix well. Bake 1 hour in slow oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: eHow

Add boiling water to orange juice to make 3/4 cup and to this add 1 teaspoon soda.

Cream sugar, shortening. Add beaten egg, cranberries, cup of juice and water. Sift flour with baking powder and salt and add to above mixture. Mix well and bake in moderate oven 350 degrees for 1 hour.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Add enough boiling water to juice to make 3/4 cup, and add this liquid to butter. Add sugar to beaten egg and beat well. Add water, juice and orange mixture alternately with sifted ingredients. Mix well and add cranberries and nuts. Bake at 350 degrees for 1 hour.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon soda
1 cup sugar

Put in measuring cup:

Juice and grated rind of one orange
2 tablespoons shortening

Fill cup with boiling water.

Mix above together and add:

1 well beaten egg
1 cup chopped nuts
1 cup cranberries cut in half

Bake one hour in loaf pan at 325 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

2 cups flour
1 1/2 taspoons baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1 cup sugar

Add:

Juice and rind of 1 orange and 2 tablespoons melted shortening with enough boiling water to make 3/4 cup
1 egg beaten
1 cup cranberry sauce
1/2 cup of nuts

Bake for 1 hour at 325 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

To one bowl add: 1/2 cup cake flour, sifted three times, and 1/2 teaspoon vanilla or almond extract.

To the other bowl add: 6 yolks, 1 teaspoon cold water, 2/3 cup cake flour, 1/2 teaspoon orange and lemon extract.

Dip alternately by spoonsful into a large tube pan. Bake 1 hour at 325 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

When foamy, add 1/2 teaspoon cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not dry.

Fold in 3/4 cup sugar, a little at a time until all is used.
fold in 1/2 teaspoon vanilla.
Sift flour once, measure 1/2 cup and sift 4 more times.
Fold flour into whites.

Put into ungreased angel food pan, alternating white and yellow mixtures. Bake in slow oven (300 degrees) for 1 hour. Remove from oven and invert pan 1 hour, or until cake is thoroughly cold.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat sugar, shortening, egg and molasses well. Add sour milk. Sift flour, soda, and spices together and add to sugar. Add raisins, extract. Bake 1 hour at 375 degrees.

Frosting:

1 tablespoon butter, 1/4 teaspoon salt, 1 teaspoon orange extract, juice of 1 lemon and enough confectioners sugar to make a spreading consistency.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Bake in moderate oven. Good with whipped cream or seven minute icing.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Add water to dates and let cool. Add the remaining ingredients. This recipe makes two loaves. Bake in slow oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix dry ingredients together.

Add:

1 cup chopped dates
2 eggs
A little over 1 cup milk

Let rise in a warm place twenty minutes, then bake 1 hour in a slow oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Bake 3/4 hour in moderate oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1 cup sugar creamed with 1 tablespoon butter. Add 1 egg beaten, salt and vanilla. Add soaked dates. Add 2 cups flour sifted with 1 rounding teaspoon soda, and 1/2 teaspoon salt. Mix all together. Add 1/2 cup nut meats cut and floured. Stir well. Bake in loaf pan about 1 hour in slow oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix as given. Then add the following, which have been mixed and allowed to stand 5 minutes:

1 cup chopped pitted dates
1 teaspoon soda
1 cup hot water

Add 1/2 cup nuts. Bake in loaf tin 45 minutes at 350 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Bake 30 minutes in 350 degree oven. Two whole eggs and 4 tablespoons milk may be substituted for the egg yolks and 5 tablespoons milk.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening and sugar. Sift flour, baking powder and salt. Add milk and flour alternately to creamed mixture. Beat whites until foamy, add 1/2 cup sugar, continue beating until mixture stands in peaks. Fold into batter. Bake in 2 layer pans (9 inch) 375 degrees about 30 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat well. Add 1 cup almost boiling water. Bake slowly. The darker the molasses the better the texture and color of the gingerbread.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cook in two 9-inch cake pans—set oven at 375 degrees. Bake for 40 minutes, do not open oven door under this time.

Filling:

2 cups of powdered sugar, place in round bowl. 5 tablespoons milk stirred into sugar. 1 1/2 squares of baking chocolate melted. Small lump of butter—flavor with vanilla.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

2 cups flour
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
Add 1 cup raisins

Bake at 350 degrees. If desired, frost with a thin butter frosting.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cook milk and chocolate until smoooth. Add egg yolks, butter; stir, add sugar, milk and dry ingredients. Flavor and bake in 2 or 3 layers in moderate oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream 1 cup sugar, 3 tablespoons hot water, butter or substitute size of an egg. Add 1/2 cup milk, 1 teaspoon soda, 1 1/2 cups flour, vanilla.

Add cooked mixture. Bake in moderate oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Divide batter and to one-half add 2 tablespoons melted chocolate, 1 tablespoon molasses, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. To other half add 1/4 teaspoon vanilla.

Drop alternate spoonsful in loaf cake tin. Bake in moderate oven 3/4 hour. frost with white boiled frosting.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Melt chocolate and butter. Cool. To beaten eggs add sugar and combine with chocolate mixture. Sift dry ingredients (except soda) three times. Add to first mixture, alternately with milk in which the soda has been dissolved in the last 1/4 cup of milk. Add vanilla. Makes 3 large layers or large loaf. Bake at 350 degrees for about 25 minutes.

Filling:

4 egg yolks well beaten
1 cup sugar
1 cup thick cream
1 tablespoon flour
1 cup walnuts
1 teaspoon vanilla

Cook yolks, sugar, cream and flour in a heavy pan, stirring constantly until thick. Cool and add walnuts and vanilla. Spread between layers when cool.

Frosting:

1 cup sugar
1 tablespoon white Karo syrup
1/4 cup water
Vanilla
2 beaten egg whites

Put in pan about 6 inches in diameter and heat until the whole bottom surface comes to a boil. When syrup boils to center, remove from heat and pour slowly over 2 beaten egg whites, beating constantly.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Put shortening and molasses in saucepan and cook until boiling point is reached. Add milk and dry ingredients. Fill buttered shallow pan and bake 30 to 40 minutes in moderate oven (350 degrees).

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Chop pork very fine or put it through a food grinder and cover with boiling water in which soda has been dissolved. Add molasses and sugar and beat well. Then add yolks of eggs well beaten. Reserve 1/2 cup of flour to dredge dates and raisins. Sift the remaining flour with spices and add to mixture. Add dredged fruit mix, then flavoring and lastly fold in stiffly beaten egg whites. Pour into buttered and floured bread pans and bake 1 1/2 or 2 hours in slow oven (275-300 degrees). This makes two rich loaves.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening and brown sugar. Add egg and beat well. Add honey, milk, and All-Bran, mix well. Sift flour with soda, salt and baking powder and add to first mixture with chopped nuts and figs. Bake in greased loaf pan with waxed paper in moderate oven (350 degrees) for 1 hour and 15 mintues. Makes 1 loaf 5 X 9 inches.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift dry ingredients together 4 times. Bake about 3 or 4 hours until done, slow oven. Makes one big cake or two medium angel cake tins. Do not bake as long for two tins.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix all together and put in greased cake pan. Sprinkle 1/2 cup brown sugar and 1/2 cup chopped nuts on top and bake 40 minutes at 350 degrees. Serve topped with whipped cream or ice cream. Serves 8.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix all the ingredients except the soda and water, beat well, then add boiling water. Mixture is very thin. Bake in oven 450 degrees 25 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Boil sugar and water, until it spins thread like for icing. Beat whites stiff with salt. Pour sugar on beaten whites. Add egg yolks beaten light. Sift flour and cream of tartar. Add slowly. Bake 40 or 45 minutes in oven about 350 to 375 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift together first four ingredients. Add graham flour. Mix together milk, molasses and sugar and then add to dry ingredients. Mix well. Add melted shortening, mixing in well. Bake in greased loaf pan in moderate oven at 350 degrees about 1 hour. Brush top with melted butter immediately after removing from oven. Makes one large loaf.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Bake at 350 degrees about 45 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

To graham crackers, add baking powder. Cream butter and sugar, add eggs and beat well. Then alternately add milk and graham crackier mixture. Add nuts. Bake in loaf pan in slow oven until done.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream butter and sugar together. Add beaten egg, cream and pineapple. Line an oblong bread pan with heavy waxed paper and place a layer of fine cracker crumbs about 1/2 inch deep on the bottom. Over this pour 3 or 4 tablespoons of pineapple juice. Add part of pineapple mixture. Sprinkle with the chopped nuts. Add second layer of cracker crumbs, pineapple and nuts and complete with third layer. Cover with waxed paper and let stand in refrigerator 24 hours. Cut in thick slices and serve with whipped cream.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening in large bowl of electric mixer. Add sugar, then beat in eggs. Add milk and vanilla alternately with dry ingredients which have been sifted together. Spoon 1/3 of mixture into 2 dozen medium cup cake tins, or 2 layer cake pans, or loaf pan. Color remaining 2/3 of batter with red color, and spoon half of it into the tins. Add the melted chocolate to the remaining 1/3 of batter and spoon into tins. Bake at about 375 degrees. Time for layer cake, about 20 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift into medium size bowl and combine in small bowl:

1 egg, well beaten
2 tablespoons orange rind
1/2 cup orange juice
1 9-ounce can crushed pineapple
1/4 cup melted shortening

Add liquid mixture to dry ingredients. Stir until blended. Fold in 1 cup chopped nut meats. Pour into greased loaf pan. Bake in moderate oven (350 degrees) for 1 hour or until done.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat eggs and sugar together. Add fat. Sift flour, baking powder, and salt together. Add dry ingredients to first mixture and blend. Add nuts and pineapple (do not drain). Stir just enough to combine. Pour batter into a greased bread pan (4 X 8). Bake in a moderate oven (350 degrees) for one hour. Makes one medium sized loaf.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Dissolve honey in hot coffee and allow to cool. Beat eggs and oil, adding sugar at intervals. Beat well. Add honey mixture and sifted dry ingredients alternately. Add raisins and nuts. Bake in oven for 1 hour at 325 degrees. Use an 8 X 12 cake, as this recipe makes a large cake.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat eggs well and add sugar and beat. Next fold in dry ingredients and vanilla and mix. Add hot milk last. Bake in a 350 degree oven 45 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat eggs until thick and lemon colored. Beat in sugar, salt and vanilla. Fold in sifted flour and baking powder. Melt butter in hot milk and add to above. Pour quickly into 8 X 8 pan, greased only on the bottom. Bake 30 minutes at 350 degrees. cool inverted on cake rack.

Frost with 7 minute frosting, coated with bitter chocolate.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1 cup flour, sifted before measuring, 1 teaspoon baking powder, pinch of salt. Sift flour, baking powder and salt together and add to beaten eggs and sugar mixture.

Add 1 dessert spoonful of butter to 1/2 cup of hot milk and ad to first mixture. Flavor to taste. Bake 350 degrees, about 25 to 30 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat yolks of eggs and 3/4 cup of sugar until sugar is dissolved. Add 1 1/2 cups of cake flour, 1 teaspoon baking powder and 1/4 teaspoon salt, pineapple and lemon juice.

Beat egg whites until stiff. Fold in 3/4 cup sugar and add to first mixture. Bake in ungreased angel cake pan for 1 hour at 325 degrees temperature.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Crush wafers, line bottom of pan with half. Cream butter and sugar, add beaten eggs, and pour over crumbs in pan. Whip cream, add cherries and nuts. Pour over mixture in pan and cover with remaining crumbs. Set in refrigerator for 24 hours. Serve with whipped cream and a cherry.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Spread in large pan, sprinkle with sugar. Bake. Cut in squares while hot.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift flour, measure, add baking powder and salt and sift three times. Cream butter, add sugar gradually, cream together until light and fluffy. Add dry ingredients alternately with the milk and rose water. Stir, but do not beat. Beat egg whites stiff but not dry; fold into batter until thoroughly blended.

Pour into three 9-inch layer cake pans. Bake in moderate oven (375 degrees) about 25 minutes. When cool put together with the following frosting, also frosting top and sides of cake.

Frosting for Lady Baltimore Cake:

3 cups sugar
1 cup boiling water
3 egg whites
1/8 teaspoon salt
1 cup chopped raisins
1 cup chopped nut meats
5 figs cut in thin slices

Combine sugar and water in sauce pan; stir over low heat until sugar is dissolved. Bring to boiling point. Cover sauce pan for first 2 or 3 minutes of boiling. Uncover and boil without stirring until syrup from spoon will spin a long thread. Remove from heat.

Wipe crystals from pouring surface with a damp swab. When syrup is almost ready, beat egg whites with salt until stiff but not dry. Pour syrup in a fine stream over egg whites, beating steadily. Continue beating until frosting is stiff enough to stand in peaks before adding fruit.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift flour, soda and cream of tartar 3 times. Cream shortening, add sugar. Add egg and beat, add flour, milk, salt and flavoring. Bake in 2 layers. Alternatively, to 1/2 of batter add your favorite spice, 1 tablespoon molasses, 1/2 cup chopped seeded raisins.

Filling:

1 tablespoon flour put together with lemon or raisins.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup flour, sifted
1 heaping teaspoon baking powder
1/2 cup milk
2 tablespoons butter, melted

Bake in loaf pan, 8 X 10, 20 minutes.

Top:

5 heaping tablespoons light brown sugar, mix with 3 tablespoons melted butter and 2 tablespoons milk and 1/2 cup shredded coconut. Mix and spread on top immediately after cake is baked. Place under broiler until coconut is brown.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream butter and sugar. Add yolks of eggs, milk, flavoring, nuts, cherries, and juice of cherries. Add flour, beaten eggs of whites. Bake in layers in moderate oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift flour, baking powder and salt together. Cream shortening, add sugar gradually, beat until light. Add flour alternately with milk to first mixture. Fold in the sliced cherries and flavoring extracts. Beat egg whites until stiff, fold into cake batter. Bake in greased pans, lined with waxed paper, for 30 minutes in a 350 degree oven. This recipe makes one loaf 9 X 12 or two 8-inch layers. When cool, cover or put together with frosting.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening and sugar. Add eggs and beat. Add soda and baking powder to flour and sift three times. Add dry ingredients alternately with the cocoa and water mixture. Bake in greased cake pan about 30 minutes or until done, in a 375 degree oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix all together and add 3 stiffly beaten egg whites. Bake at 350 degrees about 40 minutes.

Boiled Frosting:

1 egg white
1 cup sugar

Boil until it spins a thread, removing from heat, add juice of 1/2 lemon, beat with rotary beater until it holds in peaks. Will not harden.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening and add sugar, a little at a time. Add egg. Sift flour, add spices and salt, sift again, add to shortening alternately with sour milk. Bake in moderate oven 375 degrees. Frost with any desired frosting.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in the order given and steam three hours.

Prepare well greased molds and fill about half full. If using molds witha 3" diameter this recipe will make 4 loaves.

If using a pressure cooker, place 4 cups of water in pan with rack in place. Put molds on rack, cover pan and turn on heat. When steam flows from ven tube, reduce heat to medium and allow steam to flow 30 minutes. Then set control on vent tube at 5 and cook for 30 minutes after control jiggles. Cool instantly under faucet.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat together all ingredients with egg beater. Add 1/2 teaspoon vanilla and dash of cinnamon. Bake 35 minutes in 350 degree oven. Frost when cool.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in order given. Put in greased pan and bake in hot oven for about 30 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sprinkle some of the flour over the fruit. Then just put together as listed. Makies 1 large Christmas cake or 3 loaves. Bake rather slowly. Decorate with red and green cherries and nutmeat halves.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat 1 egg well and add:

1 1/2 cups sweet milk
1/4 cup melted butter
1 scant cup chopped walnuts

Let rise 1/2 hour in well greased bread tin and bake slowly (375 degrees) about 1/2 hour, then reduce heat for another 1/2 hour or until done.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Pour boiling water over other ingredients. Alloow to cool to lukewarm. Dissolve 1 yeast cake in warm water, add flour to knead. Let rise. Put in tins. Let rise again. Bake about 1 hour.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Bake in a 350 degree oven about 40 minutes. Serve hot with whipped cream, sweetened and flavored with vanilla.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Stir till mixture is dampened but not smooth. Pour into a greased 5 X 9 inch loaf pan. Bake in a moderate oven (350 degrees) about 70 minutes, cover with another pan the first 20 minutes so loaf won't crack on top. When cool, wrap in waxed paper and store 24 hours before using. Nice with cream cheese for sandwiches.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift, then measure flour. Sift three times iwth the baking soda and salt. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition. Slowly add the eggs which have been beaten until they are almost as thick as whipped cream. Add orange rind.

Alternately add dry ingredients and the liquid, beating after each addition. Turn into an 8 X 8-inch pan lined with greased wax paper. Bake in a moderate oven (350 degrees) 40-50 minutes. When cool frost with:

Orange Coconut Frosting:

3 tablespoons butter
2 cups confectioners sugar
1/4 cup orange juice
3/4 cup grated coconut

Cream butter until very soft. Add sugar gradually, thinning with orange juice to spreading consistency. Beat until smooth. Beat coconut into frosting.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening, add sugar and cream again. Add beaten eggs and vanilla mixing until light and fluffy. Sift flour, soda and salt together and add alternately with sour milk. Blend thoroughly after each addition. Grind dates and orange in a food chopper. Combine with nut meats and add to cake batter. Mix in gently. Bake in a shallow pan in moderate oven (350 degrees) for about 60 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Add:

1 cup sugar
1 egg
1 cup sour milk
1 teaspoon soda
2 cups flour
1 teaspoon baking powder
1 whole orange and 1 cup raisins put through food chopper

After thoroughly mixed, put into greased cake tin and bake 30 minutes in moderate oven (350 degrees).

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Stir in 1/2 cup sugar, 2 tablesppons melted butter, 1 teaspoon vanilla, 1 egg well beaten, 2 cups flour sifted with 1 teaspoon soda, 1 teaspoon baking powder and 1/2 teaspoon salt. Beat thoroughly and add 1/2 cup cut-up walnuts. Bake 50 to 60 minutes in 350 degree oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Squeeze juice from orange into a measuring cup. Fill cup with boiling water. Put orange rind through fine food chopper. Add enough ground raisins and dates to the rind to equal 1 full cup. Place fruit mixture in mixing bowl, add juice and water, stir in soda, then sugar, shortening, and vanilla. Add egg, flour sifted with baking powder and salt. Mix well, add nuts. Bake in loaf pan lined with waxed paper, 50-60 minutes at 350 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat whites, salt and cream of tartar until stiff. Fold in sugar and flour, add vanilla.

6 egg yolks
1/2 cup sugar
2 tablespoons cold water
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon vanilla

Beat egg yolks until brown colored. Add sugar and water. Stir in flour and baking powder sifted. Pour white batter into tube or layer tins. Pour yellow over white. Bake 325 degrees for 1 hour.

To frost:

Whip cream and add 1/2 cup confectionery sugar and 1 teaspoon vanilla. Spread on sides. Mix raspberry jam and cream for filling.

Top:

1 package raspberry gelatine mixed with 1 cup water. Put into same size cake tin to harden. When jellied, slide on top of cake and decorate with whipped cream.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift first four ingredients togther. Cut in shortening. Combine egg and milk and add all at once to dry ingredients. Blend thoroughly. Spread dough in greased cake pan and arrange diced pineapple on top. Combine remaining ingredients and mix together with a fork until of crumbly consistency. Sprinkle over top of coffee cake. Bake in hot oven (400 degrees) about 25 to 30 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat whites and yolks of eggs separately; then combine beaten whites and yolks and beat together. Fold in sugar. Sift together dry ingredients and add, beating simultaneously. Bake in 350 degree oven for approximately 30 minutes. Makes two layers.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Prune juice to make 1 cup. No matter how this is mixed together it turns out well. Bake 1 hour at 350 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Let cup-up dates stand in water 20 minutes. Nut meats may be added. Makes 2 loaves. Bake in moderate oven 50 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1/2 cup shortening
1 1/4 cup sugar
Add 2 eggs

Mix:

1 cup pumpkin, cooked and mashed
3/4 milk

Sift together:

2 1/4 cup cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon soda

Mix wets and dries alternately. Add 1/2 cup chopped nuts. A maple frosting is recommended.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

(Brown sugar and nut meats may be used in stead of cracker crumbs.)

Sift flour once, measure, add baking powder and salt, and sift again. Add sugar gradually to eggs, then add shortening. Add flour alternately with milk, a small amount at a time. Beat after each addition until smooth. Spread top with melted butter. Sprinkle with mixture of crumbs, sugar, and cinnamon. Bake in greased pan 8 X 8 X 2 inches, in hot oven (400 degrees) 45 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift flour, sugar, bakking powder, and salt together. Beat egg, add milk and shortening. Stir into dry ingredients, mixing only enough to moisten them. Pour into greased pan and place sliced apples or any fruit and mixture of cinnamon and sugar on top, and bake in 375 degree oven for 1/2 hour or until done.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift flour, baking powder, salt. Beat egg, add milk, syrup, and stir into dry ingredients. Add brown sugar. Beat until well mixed. Add nut meats. Pour into buttered pan, and let pan stand in warm water for 20 minutes. Bake in slow oven 275 to 300 degrees for about 50 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat 1/3 cup egg yolks (about four) until very light with 1/2 cup sugar. Add to them 1 cup boiling water. Mix lightly. Add 2 teaspoons grated lemon rind. Fold in egg white mixture.

Place in large ungreased tube pan. Bake at 325 degrees for 30 minutes and 350 degrees for 30 minutes. Invert to cool. Serves 12.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix dough and spread smooth on pan.

Filling:

Cut pitted dates 1/2 cup or more, add enough water to make a paste and spread on dough. Sprinkle 1/2 cup nuts over dates, top with 1 egg white beaten stiff and 1/2 cup brown sugar folded in. Bake about 25 minutes in a moderate oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream butter until soft. Add sugar, and beat until very creamy. Add the rest of the ingredients and mix thoroughly. Line a loaf pan with buttered paper and fill two-thirds full. Bake 1 1/2 hours.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in order given and bake in layer tins in oven 375 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix as for any cake. 350 degrees, 30 to 40 minutes.

Frosting:

Beat 3 egg whites to a stiff froth. Add 1 cup light brown sugar. Spread on cake while hot. Brown in oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Bake nearly an hour at 375 degrees. Frost with egg white and confectioners sugar.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1/2 teaspoon salt
1 teaspoon each clove, cinnamon and mace or nutmeg
1 teaspoon soda

1 teaspoon vanilla, if desired

Mixing milk, sugar and raisins the day before improves flavor.

Sprinkle before baking with granulated sugar or after while still hot, with powdered sugar.

Bake in moderate oven. Must rise well before browning.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift together three times or in triple flour sifter, baking powder salt and spice. cream the shortening, sugar and eggs. Beat until light and fluffy. Add molasses, mix thoroughly. Add flour mixture alternately with milk, beeat smooth after each addition. Bake in 2 greased layer pans at 350 degrees for 25-30 minutes.

Raisin Nut Frosting:

The frosting is a regular boiled icing plus 1/2 cup raisins and 1/2 cup nuts or all raisins if you prefer.

Boil 1 cup sugar and 1/2 cup water until it spins a thread when dropped from a spoon. Pour slowly over egg whites left from cake which have been beaten stiff with a dash of cream of tartar. When nearly cool, fold in ground up raisins and chopped nuts and spread between and over layers.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat yolks and water 7 minutes. Add sugar and continue beating 5 minutes. Sift flour with baking powder and salt 3 times. Fold in flour mixture and extract. Lastly fold in stiffly beaten egg whites. This fills a large angel cak tin. Begin baking at 325 degrees, then increase slowly to 375 degrees. Bake 1 hour.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat egg yolks with water until light. Add sugar and flavoring and beat 7 minutes. Sift together flour, salt and baking powder and add to first mixture. Fold in beaten egg whites and bake in ungreased angel food tube pan for about 45 minutes in slow oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Add salt to egg whites. Beat till stiff, not dry. Add sugar gradually and flavoring. Beat egg yolks until thick. Add vinegar. Fold egg yolks into white. fold in flour. Bake in tube pan 1 hour at 325 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Put egg yolks in quart cup with the cold water. Beat until it is full. Add sugar and beat 7 minutes. Sift baking powder and flour together and add flavor. Fold in well-beaten whites.

Bake 1 hour in ungreased angel cake tin.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift the dry ingredients. Cream the sugar and butter and add to the dry ingredients. Add the egg, beaten, milk, raisins and nut meats. Turn into a loaf cake pan, let stand 10 minutes, then bake in a slow oven, 350 degrees, 30 minutes. Cut in thin slices.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

6 egg whites, 1/2 teaspoon cream of tartar, 1/2 teaspoon of salt beaten together until very stiff. Add 3/4 cup sugar and 1/2 cup cake flour which has been sifted 4 times. Add 1/2 teaspoon vanilla. Pour this mixture into angel cake pan.

Yellow Mixture:

6 egg yolks, 3/4 cup sugar, 1/2 teaspoon salt. beat this mixture for 3 minutes. Add 3/4 cup flour and 1 level teaspoon baking powder which has been sifted 4 times. Add 1/8 cup boiling water. Add either vanilla or lemon flavoring to this mixture.

Place yellow mixture by spoonfuls over the white mixture in pan. Bake at 350 degrees for 50 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix together: 1 cup sugar and 1 egg.

Then add 1 cup sour milk and the flour mixture, then the shortening and cocoa, then 1 teaspoon vanilla. Bake in tin, 10 1/2 inches by 7 or in layers.

Fudge Frosting:

1 3/4 cups sugar
1/2 cup milk
2 tablespoons cocoa
1/2 tablespoon butter

Boil until it forms a soft ball dropped in cold water, add vanilla, cool and stir until creamy. If this gets hard too quickly add a little cream or mashmallow fluff.)

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream butter and sugar, add egg, flour and spices. Dissolve soda until it foams, then add to above mixture. Bake 40 minutes at 375 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift 1 1/4 cups sugar gradually into above mixture and beat 7 minutes.

Fold in very lightly 1 1/2 cups sifted and measured cake flour with 1/4 teaspoon salt. Add 1 teaspoon vanilla. Beat egg whites stiff but not dry and add to mixture.

Bake in ungreased tube pan 40 minutes. Do not open oven door while baking. Temperature 350 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening, sugar and eggs. Add flour, salt, and baking powder. Add milk and spices, and then vanilla. Bake at 350 degrees for 25 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening, add sugar gradually. Separate eggs. Add unbeaten yolks to shortening and sugar. Cream well. Sift flour with baking powder, salt and nutmeg. Flour nuts with part of the mixture. Add milk and flour mixture alternately. Add nuts. Beat egg whites until stiff and fold into mixture. Bake in moderate oven 375 degrees for about 50 minutes. Use either walnuts or pecans. Makes two cakes 8 X 8 or two loaf cakes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Add butter and half of the water and milk and beat 2 minutes. Add egg whites and flavoring and beat 2 minutes. Put in 2 greased and floured 9-inch tins or it will make 36 small cup cakes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1 cup sugar
1/2 teaspoon soda
1/2 teaspoon salt
1 1/2 cups flour
1 teaspoon cream of tartar
1 teaspoon vanilla

Bake in moderate oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Dredge fruit with flour, cream, butter and sugar, flour and milk. Fold in egg whites last. Bake in slow oven. Makes two loaf cakes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix dry ingredients and add liquid. Add chopped nuts last. Bake 1 hour.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs