Grandma's Waldorf-Astoria's Red Cake

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 oz red food coloring
2 tablespoons cocoa
2 1/2 cups sifted cake flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon vinegar

Cream shortening and sugar until light.  Add eggs and mix. Make a paste of coloring and cocoa and add to creamed mixture. Add sifted dry ingredients alternately with milk and vanilla mixed together. Add vinegar and mix gently, do no beat. Pour into 2 greased 8" cake pans. Bake at 350 degrees Fahrenheit for 30 to 35 minutes.

(See Waldorf Frosting)

Pickled Mango

Boil mixture:
2 cups vinegar, cider
1/2 cup Hawaiian salt
4 1/2 cup brown sugar
6 cups water
2 tablespoons red food coloring

Cut mangoes in half or quarters. Peel and clean inside. Pour mixture over sliced mangoes. (Makes 2 gallons)

Grandma's Peanut Butter Cookies

Mix:

1/2 cup shortening

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

Stir in:

1 1/4 sifted flour

1/2 teaspoon baking powder

3/4 teaspoon soda

1/4 teaspoon salt

Chill dough. Roll into balls size of large walnuts. Place 3" apart on lightly greased baking sheet. Flatten with fork dipped in Crisco. Bake until set but not hard (10 - 12 minutes) at 375 degrees Fahrenheit.

Grandma's Butter Balls

1 cup butter
2 cup sifted flour
5 tablespoons confectioners sugar
1 cup nut meats
1 teaspoon water
1/2 teaspoon vanilla

Cream butter until smooth. Work in flour and sugar.  Then at nut meats, water and vanilla.  Shape into a ball then chill. Roll into 1" balls and place on cookie sheet. Bake in slow oven, 300 degrees Fahrenheit.  Roll cookies in confectioners sugar while still warm.

Grandma's Quick Vegetable Soup

1/2 lb ground beef

1 tablespoon fat

1/2 cup chopped onion

1 tablespoon salt

1/4 teaspoon pepper

1 bay leaf

3 cups or more water

1 cup sliced carrots

2 cups medium chopped cabbage

1/2 cup chopped celery and leaves

1 cup green beans cut in 1" pieces

3 1/2 cup canned tomatoes

Brown ground beef in fat.  Add onion and cook 3 minutes.  Add salt, pepper, bay leaf, water, green beans (if fresh), carrots, cabbage, celery and leaves.  Cover and cook until vegetables are tender.  Add tomato and green beans (if canned) during last 10 minutes of cooking.

Grandma's French Dressing II

1/4 cup sugar
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 cup ketchup
1/2 cup salad oil
1/4 cup white vinegar
1 small chopped onion
1/4 teaspoon celery salt (optional)

Grandma's French Dressing

1 tablespoon sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
1/4 teaspoon pepper
1/4 cup vinegar or lemon juice
3/4 cup salad oil
1 clove garlic mashed