Pound Cake

I love making pound cake when I have alot of eggs, like now, I might make pound cake today.I do have alot of pound cake recipes...which one to make, anyway here is one from 1968.

Pound Cake
Martha seidenberg

1/3 cup vegetable shortening
2 sticks margarine
3 cups sugar
5 eggs
3 1/4 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup milk
2 Tablespoon lemon extract

Cream shortening, margarine and sugar together. Add 1 egg at a time, beating well after each addition. Use electric mixer for this creaming, but beat remainder by hand. Sift flour, salt and baking powder together3 times. Add alternately with milk in 3 parts and beat well after each addition. Add lemon extract. Bake in well-greased and floured tube pan for 1 1/2 hours at 325 degrees. Cool on rack before taking from pan.( should be almost cold before taking from pan)

Egg Salad

With plenty eggs around, here is a good way to use them.

Egg Salad
Mrs. Larry E. Franklin

1/2 head lettuce, chopped
3 eggs, hard boiled and chopped
1/3 cup onion, chopped
1/2 cup salad dressing
salt and pepper

Mix and serve.

That simple!

Scrambled Eggplant

Fresh eggplant...yummy and with fresh eggs even more yummy.


Scrambled Eggplant
Mrs. J. A. Thompson

1 small eggplant
1/2 cup flour
1 teaspoon salt
1/4 teaspoon paprika
3 Tablespoons butter or margarine
6 eggs
3 Tablespoons milk
1/8 teaspoon pepper

Wash,peel and dice eggplant. Combine flour, 1/2 teaspoon salt and paprika. Dredge eggplant in flour mixture. Melt butter or margarine in heavy frying pan. Add eggplant and saute until brown, stirring frequently. Beat eggs. Add remaining 1/2 teaspoon salt and pepper. Pour over eggplant. Cook slowly until eggs are set, stirring frequently. Serve plain or with chili sauce.

Stuffed Tomato salad

Ok this recipe has more then one recipe with it and salad recipe could in fact be made with out stuffing the tomato.. this recipe is again from 1967 Kansan`s silver Spoon Cookbook, or rather this group of recipes.


Stuffed Tomato Salad
Mrs. Mary Frances Spalding

1 tomato for each serving

Wash tomato. Remove core and cut tomato into quarters, almost to base. spread apart. Salt and chill thoroughly. just before serving fill with one of salads. Serve on crisp lettuce leaves with mayonnaise.

Egg salad

1 hard boiled egg
pickle relish
celery, chopped
onion, minced
seasoning to taste
mayonnaise

Chop egg and add other ingredients, using just enough mayonnaise to moisten.

Fish salad

1/2 cup crab, shrimp or lobster meat
1/2 cup celery, chopped
onion,minced
seasoning to taste
mayonnaise

Combine ingredients, using just enough mayonnaise to moisten

Chickin slad

1/2 cup chicken, minced
1/2 cup celery, chopped
seasoning to taste
mayonnaise

Combine ingredients,m using just enough mayonnaise to moisten.

Cottage cheese

Mix cottage cheese with tomato pulp and minced onion or mix with chopped chives or chopped parsley.

Lemon Curd Tarts

This recipe will finish the Appetizers and soup section of the 1967 Silver Spoon Cookbook by readers of the Kansan newspaper of that submitted recipes to them. They , far as I know do not put out this paper, or rather book. You may find the recipes here, at least for the ones I do have.


Lemon Curd Tarts
Irene Brown

grated rind of 2 lemons
1/2 cup lemon juice
2 cups sugar
1 cup butter
4 eggs, well beaten

Combine lemon rind and juice and sugar. Add butter and heat in double boiler until butter is melted. Mix eggs, cooking and stirring constantly until mixture piles on top of self, about 16 minutes.