An earlier recipe for Nut Cream Loaf Cake was difficult to read, but Grandmother's copy it in her nearly perfect penmanship was easy to follow.
CHARLESTON, W.Va. -- An unusual impulse to organize my kitchen cabinets recently yielded an unexpected find.I was perched tippy-toed on a stepstool reaching blindly into the back recesses of the high top shelf, when my fingers touched a metal surface. I pulled out the battered tin box and remembered the day years ago when my parents bequeathed me my grandmother's recipe box.After poring through the recipes written on yellowing note cards in her impeccable Palmer-method handwriting, I had planned to tackle some of the recipes, but didn't. The tin box, colorfully painted in the image of the Hygieia dustless chalk it originally contained, went on the top shelf, where it was eventually pushed to the back and forgotten.My grandmother Alta Sidell Watkins was a longtime elementary school teacher in Wood County. She spent many more hours in the classroom than in the kitchen, but she did sometimes host family dinners at her house, usually a pot roast or ham, always with mashed potatoes and home-canned and long-simmered, like for hours, green beans.
Reach Julie Robinson at email@example.com or 304-348-1230.Nut Cream Loaf Cake
2 cups cake flour21/2 teaspoons baking powder1/2 teaspoon salt1/2 cup shortening
1 cup sugar
2/3 cup milk1/2 teaspoon vanilla1/2 cup nuts, chopped3 egg whitesSIFT together flour, baking powder and salt.CREAM shortening, then add sugar and mix well. Add sifted dry ingredients, alternating with milk. Beat well.ADD nuts.BEAT egg whites until stiff, but not dry. Fold egg whites carefully into the batter. Turn into greased loaf pan lined with waxed paper.BAKE at 350 degrees for about an hour until toothpick inserted in the middle comes out clean.Chocolate Cake
1 cup butter or shortening2 cups sugar
2 eggs1 teaspoon vanilla3 cups cake flour2 teaspoons baking soda4-5 tablespoons cocoa1 cup sour milk, which can be made by adding 1 teaspoon of vinegar to the milk and allowing to set for five minutes1 cup hot waterCREAM butter with sugar. Add eggs and vanilla. Mix and sift flour, soda and cocoa.ADD dry mixture to creamed one, alternating additions with milk. When well mixed, add hot water.TURN into greased and floured bundt cake pan and bake at 350 degrees for 50 to 60 minutes, or until no batter sticks to toothpick inserted in the center of the cake..ICE with Butterscotch Frosting, if desired.Butterscotch Frosting
1/2 cup butter1 cup brown sugar1/4 cup milk31/2 cups sifted powdered sugarMELT butter in a saucepan. Stir in brown sugar and cook just until it bubbles. Remove from heat and add milk, beating hard with a wooden spoon until mixture is smooth.ADD powdered sugar and beat by hand with the same spoon until the mixture is of spreading consistency.QUICKLY frost cake. Icing hardens immediately and will not spread smoothly.Ham Loaf
3 cups soft breadcrumbs2 cups milk2 eggs, beaten1/2 teaspoon salt1/2 teaspoon dry mustard11/2 pounds ground beef3/4 pound ground ham1/2 cup brown sugar1 teaspoon ground clovesSOAK bread crumbs in milk for 5 minutes.COMBINE eggs, salt, mustard, beef and ham with breadcrumb mixture.PRESS mixture into the bottom of a loaf pan, pressing firmly.SPRINKLE sugar and cloves on top.BAKE in 350-degree oven for 1 hour.