GreatGrandma's White Cake

4 eggs (less one egg white)
1/2 cup butter
1 huge lump of Crisco
1 1/2 cup sugar
1 cup milk
3 cups flour sifted 3 times (last sifting add 1 teaspoon salt)
1 teaspoon vanilla

Cream butter and Crisco.  Add sugar and beat until fluffy. Add eggs one at a time and vanilla while using electric beater. Fold in flour and milk alternately.  Preheat oven to 350 degrees Fahrenheit when adding the eggs.  Bake in 2 round cake pans for 30 minutes.

GreatGrandma's White Fruit Cake

1 cup shortening
1 cup sugar
4 eggs
1 teaspoon baking powder
1 cup milk
1 teaspoon vanilla
1 teaspoon lemon extract
1 lb whole macadamia nuts
3/4 lb fruit
1 lb white raisins
3/4 lb red and green candied cherries
1/2 lb candied pineapple

Grease and line and flour 4 - 1 lb bread pans. Cream shortening. Add sugar and beat well. Add eggs and beat. Add flour, baking powder mixture alternately with milk, vanilla, lemon extract mixture. Leave nuts and fruits whole except cut pineapple into small wedges. Sprinkle some flour over fruit and mix. Add fruit to creamed mixture.  Divide into 4 portions and bake at 300 degrees Fahrenheit for 1 1/2 to 2 hours. Place a pan of water in the oven.

Florence's Chicken

Flour, salt and pepper chicken (shake in bag). Deep fry.
In pan boil 1/2 cup sugar, 1 cup shoyu (soy sauce), crushed garlic and ginger.
Shake off excess oil from chicken and dunk into marinade sauce.

Grandma's Waldorf-Astoria's Frosting

5 tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla

Cook* flour and milk until thick, stirring constantly, on low heat (may start at high). Cover pan and let stand until cool, about 2 hours. Cream butter, sugar, and salt; add vanilla. Add to cooked mixture and beat at high speed until it resembles whipped cream. Cut the 8" layers in half and frost cake between layers.

Notes* Low heat - may start high

(See Waldorf Red Cake)

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.