(From my special vintage recipe collection)
1 cupful boiling water
1 cupful sugar
1/2 cupful vegetable shortening
1 egg
1/4 cupful chopped candied citron peel
1 cupful sultana raisins
2 and 1/2 cupfuls flour
1/2 teaspoonful salt
2 teaspoonfuls baking powder
1/4 teaspoonful grated nutmeg
1/2 teaspoonful lemon extract
Put shortening and sugar into basin, pour boiling water over them; let stand till cold, then add egg well beaten, sift in flour, salt, baking powder, add nutmeg, add peel, raisins, and lemon extract, and mix well. Turn into greased and floured small square tin and bake in moderate oven half hour. Cool and cover with boiled frosting.
Sufficient for one small cake.
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You are invited to share the joy of cooking. This culinary blog consists not only of my favorite family recipes but also provides delicious insight into my vast collection of hundreds of recipes. I have included some culinary and household hints that I have found to be useful in my own home. It is my sincere hope that you will find this blog to be an invaluable resource. Enjoy your visit and come back often.
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Roasting Chart
Roasting
Temperatures |
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Temperatures are most accurately determined by using an instant thermometer inserted in the meat where indicated and withdrawn to take a reading. | |
BEEF, in the center not touching the bone 130ºF (54ºC) rare 160ºF (71ºC) medium 180ºF (82ºC) well done |
LAMB, in the center not touching the bone140ºF (60ºC) pink 145ºF (63ºC) medium-rare 165ºF (74ºC) well done |
POULTRY,chicken, in breast, 170ºF (77ºC) |
PORK AND VEAL, in the center not touching the bone 160ºF (71ºC) |
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