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1 cup oleo (margarine) 2 cups sugar 3 cups plain flour 4 eggs- separated 1 cup plus 1 teaspoon sweet milk 3 teaspoons baking powder 1 teasoon salt Cream oleo and sugar well, add egg yolks. Stir flour, baking powder and salt together. Add dry ingredients alternatly with milk and cream mixture. Fold in stiffly beaten egg whites. Bake 3 layers at 350°F for 25 minutes. 2 cups sugar 3 round tablespoons flour 1 # 2 can crushd unsweetened pineapple 1 well beaten egg Mix sugar and flour, add pineapple. Cook until thick. Add beaten egg stirring constanty. Cook a few more minutes. Cool and spread on cake. 1 pt. Blueberries,washed & drained 2 c all-purpose flour 2 t baking powder l t baking soda 1/2 t each of cinnamon, powdered cloves, allspice and salt 1/3 c soft butter or margarine l c granulated sugar 1 egg, room temperature 3 T molasses 1 c sour milk or buttermilk 1/3 c confectioners sugar Preheat oven to 375F. Toss berries in a little flour to cover. Butter and flour a 9x13x2 inch pan. Sift flour and measure to 2 cups. Resift with baking powder, baking soda, spices and salt. Cream buttter and sugar. Beat egg until lemon colored and add to butter mixture. Beat well. Gradually beat in the molasses. Alternatey add the butter egg molasses mixture and the milk to dry ingredients, a little at a time,Beating well after each addition. Gently fold in blueberries. Pour into grepared pan and bake for about 30 mins or when toothpick comes out clean when inserted in the center. Remove and cool cake in the pan on a rack, then dust with confectioners sugar. Cut into squares to serve. Makes 16 servings. |