(From my special vintage recipe collection)
3/4 cupful sugar
1 and 1/2 cupfuls flour
4 tablespoonfuls vegetable shortening
1/2 teaspoonful almond extract
1/2 teaspoonful lemon extract
2 whites of eggs
1/4 teaspoonful salt
2 teaspoonfuls baking powder
Milk
Sift flour, baking powder, salt and sugar into bowl. Put whites of eggs into measuring cup, add shortening, and fill cup with milk. Add to dry mixture with extracts and beat vigorously six minutes. Pour into small greased and floured cake tin and bake in moderate oven forty-five minutes. Cake may be frosted if liked.
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Temperatures are most accurately determined by using an instant thermometer inserted in the meat where indicated and withdrawn to take a reading.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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